Citrus juice fermented with Lactobacillus plantarum YIT 0132 alleviates symptoms of perennial allergic rhinitis in a double-blind, placebo-controlled trial

Abstract

This study aimed to examine whether citrus juice fermented with Lactobacillus plantarum YIT 0132 (LP0132), which was pasteurised after fermentation, could alleviate the symptoms of perennial allergic rhinitis in a double-blind, placebo-controlled, parallel-group trial. Subjects with perennial allergic rhinitis consumed LP0132-fermented juice (n=17) or unfermented citrus juice (placebo; n=16) once a day for 8 weeks. During the pre-intervention and intervention periods, the subjects recorded nasal symptoms (number of sneezing attacks, number of nose-blowing incidents, and stuffy nose score). The primary endpoint, nasal symptoms score (NSS), was scored from 0 to 4 according to the 'Practical Guideline for the Management of Allergic Rhinitis in Japan 2009' using a combination of the three nasal symptom items. Blood samples were collected at pre-intervention and at 8 weeks after commencing the intervention. There were several significant improvements not only in the LP0132 group but also in the placebo group because of potential anti-allergic effects of citrus. Compared with the placebo group, the LP0132 group showed a significant reduction in the NSS and stuffy nose score during the intervention period. Also, the LP0132 group, but not the placebo group, showed significant attenuation of type 2 helper T cells (Th2 cells)/helper T cells, serum total immunoglobulin E (IgE), and eosinophil cationic protein (ECP), and showed significant augmentation of type 1 helper T cells (Th1 cells)/Th2 cells at 8 weeks of intervention compared with baseline. It is suggested that daily intake of fermented citrus juice containing heat-killed LP0132 has beneficial effects on symptoms of perennial allergic rhinitis, and these benefits may be associated with the attenuation of Th2 cells, total IgE, and ECP via the immunomodulating activities of LP0132.

Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health Benefits

“…In addition, this fermented beverage exhibited an outstanding performance in terms of anti-fatigue in a mouse weight swimming experiment [92]. According to Harima-Mizusawa et al [93], citrus beverage fermented with L. plantarum YIT0132 had a good effect in relieving the perennial allergic rhinitis symptoms in a double-blind, placebo-controlled trial. Other fermented beverages, such as those of tomato, feijoa, blueberry-blackberry, cactus pear, and prickly pear fruits exhibit a great in vitro anti-inflammatory capacity and help maintain the integrity of intestinal barrier [85,86,94].…”

“…Decomposition of some risky organic compounds present in the fresh juice like: 2-propenenitrile, 2-(acetyloxy); furfuryl alcohol; acetaldehyde; 2,2-diethyl-3-methyloxazolidine, 4h-Pyran-4-one, 3,5-dihydroxy-2-methyl and furan Panda et al [89] Pumpkin L. mali K8 α-glucosidase inhibitory activity with anti-hyperglycemic effect Koh et al [90] Infusion of oak leaves Kombucha culture Anti-hyperglycemic effect and antioxidant activity Gamboa-Gómez et al [91] Blueberry pomace L. rhamnosus GG. L. plantarum-1 and L. plantarum-2 Hypocholesterolemic and anti-fatigue effect Yan et al [92] Citrus L. plantarum YIT0132 Good effect in relieving perennial allergic rhinitis symptoms Harima-Mizusawa et al [93] Tomato, feijoa, blueberry-blackberry, cactus pear, and prickly pear fruits Different LAB strains Great in vitro anti-inflammatory capacity and help to maintain the integrity of intestinal barrier Di Cagno et al [86], Valero-Cases et al [94], Filannino et al [85] Blueberry pomace L. casei CICC20280 Increase of SCFA production and an improvement of fecal microbiota Cheng et al [96] Changbai Mountain vegetables and fruits Naturalized species of bacteria Reduction of Firmicutes/Bacteroidetes ratio, increase of Bacteroidales S24-7 group, Bacteroidaceae, genus Bacteroides and Prevotellaceae in a mouse model study Wang et al [97]…”

Bacterial microbiota composition of fermented fruit and vegetable juices (jiaosu) analyzed by single-molecule, real-time (SMRT) sequencing

“…Moreover, fermented orange beverage could reduce cardiovascular risk in mice (Escudero-López et al, 2015), while fermented beetroot juice could modulate the gut epithelium microbiota beneficially and reduce βglucuronidase activity in rats (Klewicka, Zduńczyk, Juśkiewicz, & Klewicki, 2015). In human, consuming pomegranate juice for 3 weeks could significantly enhance plasma and urinary anti-oxidative activities (Gouda, Moustafa, Hussein, & Hamza, 2015), and daily intake of fermented citrus juice could alleviate perennial allergic rhinitis (Harima-Mizusawa et al, 2016).…”

Effects of citrus juice fermented with <i>Lactobacillus plantarum</i> YIT 0132 on Japanese cedar pollinosis during probiotic consumption: an open study

“…Fermented milk was prepared as in a previous report [ 15 ] and contained more than 4.0 × 10 10 CFU of L. casei strain Shirota in an 80-ml bottle (LcS-fermented milk). Fermented Satsuma mandarin juice was prepared based on a previous report [ 11 ] and contained more than 6.0 × 10 10 cells of heat-killed LP0132, as measured by the DAPI counting method, in a 125-ml bottle (LP0132-fermented juice). LcS-fermented milk was stored in a refrigerator, whereas LP0132-fermented juice was stored at room temperature.…”

“…Lactobacillus plantarum YIT 0132 (LP0132) potentially induces a high level of IL-10 secretion in vitro , and previous clinical trials showed that LP0132-fermented citrus juice containing heat-killed LP0132 attenuated JCPsis and other allergic symptoms [ 9 , 10 , 11 , 12 ]. In contrast, Lactobacillus casei Shirota (LcS) has high IL-12 productivity in macrophages [ 13 ], and daily intake of fermented milk containing LcS delays the onset of JCPsis symptoms [ 14 ].…”