H. Kano

R&D Division, Food Microbiology Research Laboratories, Meiji Co. Ltd., Hachioji, Japan;

Health Outcomes Studied

• Increased Salivary sIgA Levels
• Reduced Uric Acid Levels

Papers (2)

• 2019
  Hypouricaemic effects of yoghurt containing Lactobacillus gasseri PA-3 in patients with hyperuricaemia and/or gout: A randomised, double-blind, placebo-controlled study10.1080/14397595.2018.1442183
• 2019
  Effect of ingesting yogurt fermented with Lactobacillus delbrueckii ssp. bulgaricus OLL1073R-1 on influenza virus-bound salivary IgA in elderly residents of nursing homes: a randomized controlled trial10.1080/00016357.2019.1609697