Evaluation of the Effects of Routine Intake of Fresh vs- Pasteurized Yoghurt on the Immune System in Healthy Adults
- Conditions
- Innate Inflammatory ResponseImmune System
- Interventions
- Other: Pasteurised yoghurtOther: Sterilised yoghurtOther: Fresh yoghurt
- Registration Number
- NCT06263686
- Lead Sponsor
- University of Valladolid
- Brief Summary
In this study, the purpose was to describe and compare the modulator effects on the immune system of the routine ingestion of fresh vs. pasteurized yoghurt. A unicentral, prospective, randomized, double-blind, parallel group nutritional study for 8 weeks was carried out comparing the ingestion of 125 g (three times a day) of the products in healthy adults. A complete battery of in vitro tests on the activity of immune system, processes and phenomena was performed.
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- COMPLETED
- Sex
- All
- Target Recruitment
- 125
Not provided
Not provided
Study & Design
- Study Type
- INTERVENTIONAL
- Study Design
- PARALLEL
- Arm && Interventions
Group Intervention Description Pasteurised yoghurt Pasteurised yoghurt - Sterilised yoghurt Sterilised yoghurt - Fresh natural yoghurt Fresh yoghurt -
- Primary Outcome Measures
Name Time Method T-cells Up to 6 weeks T-cells measured as percentage of CD3 positive cells among the blood lymphocytes (defined by gating as CD45 bright and low cellular complexity or side scatter)
IFN-gamma induction Up to 6 weeks T-lymphocyte function: stimulation with PHA and measurement of Intracellular synthesis of IFN-γ in terms of percentage of IFN producing cells among the CD3 CD4 double positive (T helper cells)
IgG Up to 6 weeks serum IgG concentration measured in mg/dl
- Secondary Outcome Measures
Name Time Method