The effect of probiotics, parabiotics, synbiotics, fermented foods and other microbial forms on immunoglobulin production: a systematic review and meta-analysis of clinical trials

Asma Kazemi, Sepideh Soltani, Fatemeh Nasri, Cain C T Clark, Roya Kolahdouz-Mohammadi

Research output: Contribution to journalArticlepeer-review

Abstract

The aim of this systematic review and meta-analysis was to evaluate the effect of probiotics, parabiotics, synbiotics, fermented foods and other microbial forms on immunoglobulin production. We searched PubMed, Scopus, Web of Science, National Institute of Health Clinical Trials Register, and Cochrane Central Register of Clinical Trials, up to February 2020. All clinical trials that investigated the effects of oral intake of probiotics, parabiotics, synbiotics, fermented foods and other microbial forms on immunoglobulin (Ig)A, IgE, Japanese cedar pollen (JCP)-specific IgE, IgG, and IgM, for a duration of >7 days were included. Fifty-nine studies met the inclusion criteria, of these 54 studies were included in the analysis. The results indicated a significant increase in salivary IgA secretion rate (SMD = 0.21, 95% CI 0.02-0.39), while no significant effect was observed on other Igs. In conclusion, mentioned supplementation induced a small but significant effect on salivary secretion rate of IgA.

Original languageEnglish
Pages (from-to)(In-press)
Number of pages19
JournalInternational Journal of Food Sciences and Nutrition
Volume(In-press)
DOIs
Publication statusE-pub ahead of print - 12 Dec 2020

Keywords

  • Probiotic
  • synbiotic
  • immunoglobulin
  • meta-analysis

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