Findings from OLL1073R-1 and OLS3059 lactic acid bacteria research(4)

Yogurt fermented with OLL1073R-1 and OLS3059 lactic acid bacteria has been confirmed to potentially enhance the effectiveness of influenza vaccines (human study conducted in healthy male university students aged 18 to 25 and healthy adult males and females aged 25 to 59 from 2012 to 2014).

This study investigated the effects of continuous consumption of yogurt fermented with OLL1073R-1 and OLS3059 lactic acid bacteria on the amount of antibodies (antibody titer) produced in the body against the influenza virus after influenza vaccination.

In the study, healthy human subjects were asked to consume yogurt drinks fermented with OLL1073R-1 and OLS3059 lactic acid bacteria every day for 3 weeks prior to influenza vaccination, and the antibody titers produced in their bodies against the influenza virus before and after the vaccination were measured.

Changes in antibody value in tests (Type A (H1N1), Type A (H3N2), and Type B)

Test on male college students aged 18 to 25

Subject pool	Healthy male university students aged 18 to 25
Number of subjects	40
Amount	Group consuming yogurt fermented with OLL1073R-1 and OLS3059 lactic acid bacteria: 112 ml/day Group consuming acidic dairy beverage (placebo group): 112 ml/day
Period of consumption	10 weeks during the period from 3 weeks before to 10 weeks after vaccination (there was no consumption of the study food due to the winter vacation from 5 to 8 weeks after vaccination)
Study period	2012–2013

Test on male and female subjects aged 25 to 59

Subject pool	Healthy adult males and females aged 25 to 59 (influenza virus antibody titer is less than 40 times)
Number of subjects	60 (Male: 24, Female: 36)
Amount	Group consuming yogurt fermented with OLL1073R-1 and OLS3059 lactic acid bacteria: 112 ml/day Group consuming acidic dairy beverage (placebo group): 112 ml/day
Period of consumption	9 weeks from 3 weeks before to 6 weeks after vaccination
Study period	2013–2014

(Source: Hemmi J, et al. Biosci Microbiota Food Health. 2023;42(1):73-80.)

Compared to the group consuming an acidic dairy beverage (placebo), the group consuming a yogurt drink fermented with OLL1073R-1 and OLS3059 lactic acid bacteria daily showed higher antibody titers against influenza types A (H3N2) and B in the study involving male university students aged 18 to 25, and against influenza types A (H1N1) and B in the study involving males and females aged 25 to 59, showing an unusual progression. These results suggest that the yogurt fermented with OLL1073R-1 and OLS3059 lactic acid bacteria functions as an adjuvant* to further increase antibody titers after influenza vaccination, potentially enhancing the effectiveness of influenza vaccines.

*An adjuvant is a substance used in combination with the main active ingredient to supplement, enhance, or improve the original effect of the active ingredient.