Effects of the yogurt fermented with Lactobacillus delbrueckii ssp. bulgaricus OLL1073R-1 on the IgA flow rate of saliva in elderly persons residing in a nursing home

Effects of the yogurt fermented with Lactobacillus delbrueckii ssp. bulgaricus OLL1073R-1 on the IgA flow rate of saliva in elderly persons residing in a nursing home - Effects of the yogurt on the IgA flow rate of saliva in elderly persons.

Status

Active, not recruiting

Phases

Unknown

Study type

Interventional

Source

JPRN

Registry ID

JPRN-UMIN000027393

Enrollment

Registered

2017-05-18

Start date

2013-09-01

Completion date

Unknown

Last updated

2026-06-29

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

upper respiratory tract infection

Interventions

The participants ingested 112 g of the yogurt fermented with L. bulgaricus OLL1073R-1 each day in the morning (10:00 a.m. to 10:30 a.m.) for 12 weeks.Saliva samples were obtained in the morning (9:30

Eligibility

Sex/Gender

All

Inclusion criteria

Inclusion criteria: The elderly persons who are entering the same special elderly nursing home

Exclusion criteria

Exclusion criteria: Individuals taking antibiotics or morphine, with gastric fistulae, who disliked yogurt

Design outcomes

Primary

Measure	Time frame
IgA flow rate of saliva	—

Countries

Japan

Contacts

Public ContactYuko Yamamoto

Department of Junior College, Kanagawa Dental University School of Dental Hygiene

yamamoto.yuko@kdu.ac.jp046-822-8755

Outcome results

None listed

Source: JPRN (via WHO ICTRP) · Data processed: Jul 3, 2026