Probiotics do not improve children’s atopic dermatitis treatment
Supplementing atopic dermatitis treatment with probiotics does not benefit children, according to research presented at the American Academy of Allergy, Asthma and Immunology annual meeting.
“This is a double-blind, placebo-controlled clinical study that aimed to look at the effects of Lactobacillus pentosus in children with atopic dermatitis (AD),” Young Yoo, MD, PhD, of the department of pediatrics at Korea University in Seoul, South Korea, told Infectious Diseases in Children. “L. pentosus is a microbe, derived from kimchi, in the same genus as L. plantarum that has been registered in the Korea Food Research Institute database.”
In the study, the researchers randomly assigned 82 children aged 3 to 18 years with AD to a dose of 1 x 1010 colony forming units or placebo twice a day for 12 weeks. The research team measured the severity of AD using the SCORAD clinical tool, and they conducted blood tests for total immunoglobulin E, eosinophil counts and cytokine concentrations.
The probiotics cohort (n = 41) and the placebo cohort (n = 41) had no significant differences in baseline characteristics, including clinical severity of their AD, the researchers said.
The probiotics cohort experienced a mean change in SCORAD score of 6.8 from weeks 2 to 12 of treatment, which was significantly lower than the placebo cohort’s score of 11.2 (P < .001). The two groups had similar changes in epidermal water loss at week 12.
“In my opinion, even though the severity of AD was reduced, 12 weeks of administration of probiotics was not enough to bring substantial changes in cytokine levels,” Yoo said.
The researchers also noted that there were no significant changes of gut microbiome in either cohort.
“Administration of probiotics is not always effective in children with AD,” Yoo concluded. – by Bruce Thiel
Yoo Y, et al. Abstract 385. Presented at: American Academy of Allergy, Asthma and Immunology Annual Scientific Meeting; Feb. 22-25, 2019; San Francisco.
Disclosures: Yoo reports that the study was supported partly by Korea Food Research Institute, in Wanju, Korea and by Korea University Alumnai Research.