Effects of the colostrum-containing multi-nutrient dietary supplement on immune, muscle, bone, and cognitive function parameters in the elderly: A randomized, double-blind, placebo-controlled trial

IF 4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Functional Foods Pub Date : 2025-05-01 Epub Date: 2025-04-13 DOI:10.1016/j.jff.2025.106816

Nahathai Dukaew , Preeyaporn Klinjan , Ratchanon Inpan , Mingkwan Na Takuathung , Supat Jiranusornkul , Siripat Chaichit , Weerakit Taychaworaditsakul , Jakkrit Aisara , Wichaya Karat , Nut Koonrungsesomboon

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Abstract

Aging leads to declines in immune function, muscle mass, bone density, and cognition. This 12-week randomized, double-blind, placebo-controlled study evaluated the effects of a colostrum-based dietary supplement (COL) in 80 participants aged 55–70 years. Primary outcomes included immune and inflammatory markers, while secondary outcomes assessed serum insulin-like growth factor (IGF)-1 levels, body composition values, bone turnover markers, cognitive function, and safety. The COL group showed significant increases in stool bovine IgG (MD = 2.75 μg/mL, p < 0.0001) and serum IGF-1 (MD = 10.30 ng/mL, p = 0.005), with trends toward higher serum human IgG and anti-inflammatory cytokine IL-10 levels. Other parameters showed no significant changes. COL supplementation was well-tolerated, with no severe adverse events. These findings suggest that COL enhances immune resilience and supports anabolic processes, highlighting its potential to promote healthy aging and improve the quality of life in elderly individuals.

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含初乳的多营养素膳食补充剂对老年人免疫、肌肉、骨骼和认知功能参数的影响：一项随机、双盲、安慰剂对照试验

衰老会导致免疫功能、肌肉量、骨密度和认知能力下降。这项为期12周的随机、双盲、安慰剂对照研究评估了80名年龄在55-70岁的参与者服用初乳膳食补充剂（COL）的效果。主要结局包括免疫和炎症标志物，而次要结局评估血清胰岛素样生长因子(IGF)-1水平、体成分值、骨转换标志物、认知功能和安全性。COL组粪便牛IgG显著升高(MD = 2.75 μg/mL, p <；0.0001)和血清IGF-1 (MD = 10.30 ng/mL, p = 0.005)，血清人IgG和抗炎细胞因子IL-10水平呈升高趋势。其他参数无明显变化。COL补充耐受性良好，无严重不良事件。这些发现表明，COL可增强免疫恢复能力，支持合成代谢过程，突出其促进健康老龄化和改善老年人生活质量的潜力。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.