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The Effect of Probiotic Yogurt Containing Lactobacillus rhamnosus and Bifidobacterium bifidum on Disease Activity and Disability in Patients with Systemic Lupus Erythematosus: A Randomized Controlled Trial.

  • 2025-05-05
  • Iranian journal of allergy, asthma, and immunology 24(3)
    • Razieh Banaki
    • Seyedeh Tahereh Faezi
    • Ahmad Esmaeilzadeh
    • Mahdi Mahmoudi
    • Elham Farhadi
    • Majid Alikhani

Study Design

Type
Randomized Controlled Trial (RCT)
Sample size
n = 19
Population
patients with Systemic Lupus Erythematosus Disease Activity Index (SLEDAI) ≤6 and on a stable dose of immunosuppressant in the last 3 months
Methods
triple-blind, randomized, controlled trial; intervention group given 200 g of probiotic yogurt containing Lactobacillus rhamnosus and Bifidobacterium bifidum for 13 weeks; control group given 200 g of yogurt without bacteria for 13 weeks
Blinding
Triple-blind
Duration
13 weeks
Funding
Unclear
Systemic lupus erythematosus (SLE) is an autoimmune rheumatic disease with relapsing and remitting periods. Systemic lupus erythematosus (SLE) is an autoimmune rheumatic disease with relapsing and remitting periods. It has been reported that alterations of gut microbiota can affect disease activity in SLE. Probiotics which can modify the gut microbiota may be useful to control disease activity. Therefore, the effect of probiotic yogurt was evaluated on SLE disease activity. In this triple-blind, randomized, controlled trial, the patients were randomized and divided into 2 groups. The patients had Systemic Lupus Erythematosus Disease Activity Index (SLEDAI) ≤6 and were on a stable dose of immunosuppressant in the last 3 months. The intervention group was given 200 g of probiotic yogurt containing Lactobacillus rhamnosus and Bifidobacterium bifidum for 13 weeks. The control group was given 200 g of yogurt without bacteria for 13 weeks. Demographic measurements, SLEDAI, and Health Assessment Questionnaire (HAQ) were analyzed before and after the intervention. The probiotic group (19 patients) and the control group (14 individuals) were compared. At the beginning and baseline of the trial, the probiotic and control groups' average energy intake, micronutrients, and macronutrients did not differ significantly. In the probiotic group, the amount of protein, cholesterol, magnesium, zinc, selenium, and iron intake increased significantly after intervention. There are no significant changes in SLEDAI score and disability (HAQ) between case and control groups at the end of the study. Consumption of probiotic yogurt containing L rhamnosus and B bifidum did not have a significant short-term effect on SLEDAI and disability in SLE patients.

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