title: The Effectiveness of Lactobacillus Beverages in Controlling Infections among the Residents of an Aged Care Facility: A Randomized Placebo-Controlled Double-Blind Trial.
abstract: OBJECTIVE
  To clarify the usefulness of Lactobacillus casei strain Shirota (LcS)-fermented milk in the normalization of bowel movements and improvement of infection control for the elderly residents and staff of facilities for the elderly.
  
  
  METHODS
  A randomized placebo-controlled double-blind test was performed among the elderly residents (average age, 85) and staff members (average age, 37) of facilities for the elderly. The participants randomly received either LcS-fermented milk or a placebo beverage once daily for 6 months. Clinical data and enteric conditions were compared between the 2 groups.
  
  
  RESULTS
  A significantly lower incidence of fever and improved bowel movements were seen in the LcS-fermented milk group (n = 36) in comparison to the placebo group (n = 36). The numbers of Bifidobacterium and Lactobacillus were significantly higher (p < 0.01), the numbers of destructive bacteria such as Clostridium difficile were significantly lower (p < 0.05), and the fecal acetic acid concentration and total acidity were significantly higher in the LcS group. A significant difference in the intestinal microbiota, fecal acetic acid, and pH was also observed between the LcS and placebo groups among the facility's staff members.
  
  
  CONCLUSIONS
  The long-term consumption of LcS-fermented milk may be useful for decreasing the daily risk of infection and improving the quality of life among the residents and staff of facilities for the elderly.
authors.affiliation: Department of Pediatrics, School of Medicine, Tokyo Women's Medical University, Tokyo, Japan.
authors.forename: Satoru
authors.initials: S
authors.lastname: Nagata
authors.forename: Takashi
authors.initials: T
authors.lastname: Asahara
authors.forename: Chongxin
authors.initials: C
authors.lastname: Wang
authors.forename: Yumi
authors.initials: Y
authors.lastname: Suyama
authors.forename: Osamu
authors.initials: O
authors.lastname: Chonan
authors.forename: Kikuo
authors.initials: K
authors.lastname: Takano
authors.forename: Masashi
authors.initials: M
authors.lastname: Daibou
authors.forename: Takuya
authors.initials: T
authors.lastname: Takahashi
authors.forename: Koji
authors.initials: K
authors.lastname: Nomoto
authors.forename: Yuichiro
authors.initials: Y
authors.lastname: Yamashiro
mesh_terms: D019342:Acetic Acid / Q000032:analysis; D000328:Adult; D000368:Aged; D000369:Aged, 80 and over; D001628:Beverages / Q000382:microbiology*; D001644:Bifidobacterium; D015992:Body Mass Index; D016360:Clostridioides difficile / Q000302:isolation & purification; D003141:Communicable Diseases / Q000628:therapy*; D043302:Cultured Milk Products / Q000382:microbiology*; D004311:Double-Blind Method; D005243:Feces / Q000737:chemistry / Q000382:microbiology; D005260:Female; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007780:Lacticaseibacillus casei; D008297:Male; D008875:Middle Aged; D019936:Probiotics / Q000008:administration & dosage*; D011788:Quality of Life
chemical_list: D019342:Acetic Acid