Effects of daily consumption of probiotic yoghurt on inflammatory factors in pregnant women: A randomized controlled trial

Abstract

Previous studies have shown that inflammatory factors increases in pregnancy and is associated with several complications of pregnancy. The aim of this study was to assess effects of daily consumption of probiotic yoghurt on inflammatory factors in pregnant women. In a randomized clinical trial, seventy primigravid (the first pregnancy) and singleton pregnant women aged 18-30 years were assigned to two groups. Subjects consumed daily 200 g probiotic yoghurt containing Lactobacillus acidophilus La5 and Bifidobacterium animalisBB12 (1O7CFUg-1for each) or 200 g conventional yoghurt for 9 weeks. Fasting blood samples were collected at baseline (28 weeks of gestation) and after intervention (37 weeks of gestation). Inflammatory factors, hs-CRP and TNF-α, were measured by Enzyme-linked Immunosorbent Assay (ELISA). Independent t-test was used to compare the two groups after intervention and paired-sample t-test compared variables before and after treatment. The results showed that the probiotic yogurt brought about a decrease in the serum hs-CRP level, from 10.44±1.56 to 7.44±1.03 μg mL-1(p = 0.041). There was no significant change in the conventional yogurt group in the serum hs-CRP level (12.55±1.57 to 14.5±1.62 μg mL-1, p = 0.202). The probiotic yogurt had no effect on TNF-α (from 73.75±6.59 to 77.91±5.61 pg mL1, p = 0.633). Serum TNF-α did not change in the conventional yogurt group (p = 0.134). In conclusion probiotic yogurt significantly decreased hs-CRP in pregnant women but had no effect on TNF-α. © 2011 Asian Network for Scientific Information