FERMENTED MILK IMPROVES SKIN
There has been much
interest in the potential for using probiotic bacteria for treating skin
diseases and other disorders. Japanese researchers have now found that milk
that has been fermented using a probiotic dairy starter can also benefit the skin
of young healthy women, reports theJournal
of Dairy Science
Probiotics have been
defined by the Food and Agriculture Organization-World Health Organization as
"live microorganisms which, when administered in adequate amounts, confer
a health benefit to the host."
"Although many
reports have addressed the effect of lactic acid bacteria on skin properties in
subjects with skin diseases, such as atopic dermatitis, few studies have
involved healthy humans," explains lead investigator Hiromi Kimoto-Nira,
PhD, of the National Agriculture and Food Research Organization (NARO)
Institute of Livestock and Grassland Science (NILGS), Tsukuba, Japan.
The investigators
conducted a randomized double-blind trial to evaluate the effects of fermented
milk produced using Lactococcus lactis strain H61 as a starter
bacterium (H61-fermented milk) on the general health and various skin
properties of young women. Strain H61 has been widely used over the last 50
years in Japan to produce fermented dairy products.
Twenty-three healthy
young women 19- 21 years of age received either H61-fermented milk or
conventional yogurt for four weeks. Blood samples were taken before and at the
end of the four-week period, and skin hydration (inner forearms and cheek) and
melanin content, elasticity, and sebum content (cheek only) were measured.
After four weeks, skin
hydration was higher in both groups. Sebum content in the cheek rose
significantly in the H61-fermented milk group, but not in the conventional
yogurt group. Other skin parameters did not differ in either group, although
differences exist for season and skin index.
"Season-associated
effects are an important factor in skin condition," says Kimoto-Nira.
"Skin disorders such as psoriasis and senile xerosis tend to exacerbate in
winter. Melanin provides varying degrees of brown coloration at the skin
surface, and melanin content is affected by internal and external factors, such
as age, race, and sunlight exposure."
Blood count and serum
biochemical parameters remained similar and were within normal ranges. The
change in oxidative status was the same regardless of yogurt or fermented milk
consumption.
"Our study
enhances the value of strain H61 as an effective probiotic dairy starter,"
concludes Kimoto-Nira.
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