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

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.

Keywords:

• Probiotic
• synbiotic
• immunoglobulin
• meta-analysis

Acknowledgments

We thank Shiraz University of Medical Sciences for providing facilities to search in electronic databases.

Author contributions

AK designed the research; AK, SS, and FN conducted the research; AK analysed the data; C.C.T.C reviewed and edited the manuscript; AK and RKM wrote the manuscript; AK and RKM had primary responsibility for final content. All authors read and approved the final manuscript.

Ethical statement

This study does not involve any human nor animal testing.

Disclosure statement

The authors declare that they have no conflict of interest.