Findings from OLL1073R-1 and OLS3059 lactic acid bacteria research(3)

In a joint research project with Kitasato University, we conducted a study that involved infecting mice with influenza A (H1N1) virus. One group of mice was fed with yogurt fermented with OLL1073R-1 and OLS3059 lactic acid bacteria while the other group was fed with water from 21 days before the infection until 4 days after it, and the two groups were compared.

The results indicated that feeding mice with yogurt fermented with OLL1073R-1 and OLS3059 lactic acid bacteria beforehand improved their survival rate after the infection.

Whereas the mice in the control group that were only fed water all died within 10 days of the viral infection, the yogurt-fed mice’s survival rate continued to improve even after infection, while their lifespans also became longer.

OLL1073R-1 and OLS3059 lactic acid bacteria improve survival rates and lifespans!

The graph below indicates the result of a study that measured infectious viral titers (i.e., number of infectious viruses), which is an indicator of influenza virus propagation.
Four days after infection with the influenza virus, the infectious viral titers in the lungs of mice fed with yogurt (0.4 ml/day) and fed with water were compared. The viral titer among the yogurt-fed mice apparently decreased compared to the water-fed mice.
Furthermore, when the spleen cells of mice (i.e., cell population consisting of various immune cells) were examined after the infection, it was confirmed that NK cells, which are responsible for natural immunity, were activated, exhibiting anti-influenza virus activity.

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