CN108495558A - Feeling of fatigue improvement acidified milk - Google Patents
Feeling of fatigue improvement acidified milk Download PDFInfo
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- CN108495558A CN108495558A CN201780007848.9A CN201780007848A CN108495558A CN 108495558 A CN108495558 A CN 108495558A CN 201780007848 A CN201780007848 A CN 201780007848A CN 108495558 A CN108495558 A CN 108495558A
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- CN
- China
- Prior art keywords
- feeling
- fatigue
- lactic acid
- acid bacteria
- acidified milk
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
Abstract
The issue of the present invention is to provide a kind of as the food that can easily absorb and the food of the feeling of fatigue that improves the feeling of fatigue that subjective feeling in summer as the loss of appetite and weight in summer arrives etc..It was found that the acidified milk prepared using lactobacillus lactic acid bacteria by intake, can significantly improve the feeling of fatigue of malaise, general malaise sense, subjective pressure, the sleepiness on daytime, impatient sense etc..
Description
Technical field
The present invention relates to the acidified milks for improving feeling of fatigue.
Background technology
Representative uncomfortable have " loss of appetite and weight in summer (summer バ テ) " as summer." loss of appetite and weight in summer " though explicitly define and be not present,
" loss of appetite and weight in summer " main suit " malaise " and " general malaise sense ", " sleep insufficiency ", " loss of appetite " can promote fatigue accumulation, recovery to prolong
Late, therefore it is considered as " malaise taediumvitae " increased state.In addition, being additionally considered that since fatigue state continues, it is immunized
Power declines and and then leads to the diseases such as flu.As its preventative strategies and countermeasure, is frequently keeping the skin wet, filling though can enumerate
Food is fully absorbed whiles foot sleep etc., in recent years, still feeling of fatigue is mitigated and fatigue recovery etc. has seeking to absorb
This countermeasure that can easily carry out of food of effect.
Past has studied several food and composition for fatigue recovery and feeling of fatigue mitigation etc..For example, special open
The fatigue recovery agent of the soured cream forms containing trehalose has been recorded in 2000-159788 bulletins (patent document 1).Special table
The treatment that probiotics is given to the subject of chronic fatigue syndrome has been recorded in 2003-535903 bulletins (patent document 2)
Method.The acidified milk used as feeling of fatigue palliative has been recorded in WO2012/63826 bulletins (patent document 3).
Existing technical literature
Patent document
Patent document 1：Special open 2000-159788 bulletins
Patent document 2：Special table 2003-535903 bulletins
Patent document 3：WO2012/63826 bulletins
Invention content
Technical problems to be solved by the inivention
However, as that can there is not yet the food that there is improvement result to feeling of fatigue for the food of diet.Cause
This, the issue of the present invention is to provide the feeling of fatigue improvement food that can easily absorb.
Solve the technological means of technical problem
To solve the above subject, the present inventor is conceived to the acidified milk as the food that can easily absorb,
The feeling of fatigue improvement that acidified milk has is studied in detail.Then, as finally, it is found that by absorbing using rule
Acidified milk prepared by fixed lactic acid bacteria, can make " feeling of fatigue " (specifically " malaise (whole body だ Ru さ) ", " whole body
Taediumvitae ", " subjective pressure (from the ス ト レ ス of Satoru) ", " sleepiness on daytime ", " impatience sense (イ ラ イ ラ senses) ", " appetite is not
Shake ", " thinking ability decline ", " throat is very thirsty ", " frankness sense lose " etc.) it is apparent imperceptible or mitigate, so as to complete this
Invention.
That is, the present invention is as described below.
(1) the feeling of fatigue improvement acidified milk prepared using lactobacillus lactic acid bacteria.
(2) acidified milk as described in (1), wherein the lactic acid bacteria is German-style lactobacillus subspecies bulgaricus
(Lactobacillus delbrueckii subsp.bulgaricus)OLL1073R-1(FERMBP-10741)。
(3) acidified milk as described in (1) or (2), wherein the feeling of fatigue is selected from by malaise, general malaise
Sense, subjective pressure, the sleepiness on daytime and the impatient feeling for feeling one or more of formed group.
(4) acidified milk as described in any one of (1)-(3), wherein the acidified milk is used to improve the subjective disease of the loss of appetite and weight in summer
Shape (from Satoru symptoms).
(5) the lactobacillus lactic acid bacteria with feeling of fatigue improvement.
(6) lactic acid bacteria as described in (5), wherein the feeling of fatigue is selected from by malaise, general malaise sense, master
See pressure, the sleepiness on daytime and the impatient feeling for feeling at least one of formed group or more.
(7) lactic acid bacteria as described in (5) or (6), wherein the lactic acid bacteria is used to improve the subjective symptom of the loss of appetite and weight in summer.
In addition, the present invention also includes following invention.
(8) method for being used to improve feeling of fatigue, the acidified milk that the method includes lactobacillus lactic acid bacteria will be used to prepare
The process absorbed as object.
(9) method as described in (8), wherein the lactic acid bacteria is German-style lactobacillus subspecies bulgaricus OLL1073R-1
(FERM BP-10741)。
(10) method as described in (8) or (9), wherein the feeling of fatigue is selected from by malaise, general malaise
Sense, subjective pressure, the sleepiness on daytime and the impatient feeling for feeling one or more of formed group.
(11) method as described in any one of (8)-(10), wherein the method is used to improve the subjective symptom of the loss of appetite and weight in summer.
(12) purposes of the lactobacillus lactic acid bacteria in manufacturing feeling of fatigue improvement acidified milk.
(13) purposes as described in (12), wherein the lactic acid bacteria is German-style lactobacillus subspecies bulgaricus OLL1073R-
1(FERM BP-10741)。
(14) purposes as described in (12) or (13), wherein the feeling of fatigue is selected from by malaise, general malaise
Sense, subjective pressure, the sleepiness on daytime and the impatient feeling for feeling one or more of formed group.
(15) purposes as described in any one of (12)-(14), wherein the acidified milk is used to improve the subjective disease of the loss of appetite and weight in summer
Shape.
(16) it is used to manufacture feeling of fatigue improvement with the lactobacillus lactic acid bacteria used in acidified milk.
(17) it is used to manufacture feeling of fatigue improvement with the lactobacillus lactic acid bacteria used in acidified milk, the lactobacillus breast
Sour bacterium is German-style lactobacillus subspecies bulgaricus OLL1073R-1 (FERMBP-10741).
(18) the lactobacillus lactic acid bacteria as described in (16) or (17), wherein the feeling of fatigue is selected from weary by whole body
Power, general malaise sense, subjective pressure, the sleepiness on daytime and the impatient feeling for feeling one or more of formed group.
(19) the lactobacillus lactic acid bacteria as described in any one of (16)-(18), wherein the lactobacillus lactic acid bacteria is used
In the subjective symptom for improving the loss of appetite and weight in summer.
(20) feeling of fatigue improvement composition, the composition in lactobacillus lactic acid bacteria and its milk fermentation object at least
It is a kind of as active ingredient (in addition, " milk fermentation object " described herein is intended as by lactic acid bacteria to the knot that ferments of breast
Fruit and the substance generated.It includes above-mentioned acidified milk to be somebody's turn to do " milk fermentation object " also.).
(21) at least one of lactobacillus lactic acid bacteria and its milk fermentation object are used as feeling of fatigue improver
Method.
(22) improve the method for feeling of fatigue by giving at least one of lactobacillus lactic acid bacteria and its milk fermentation object.
(23) the milk fermentation object from lactobacillus lactic acid bacteria for being used to use as feeling of fatigue improver.
(24) the lactobacillus lactic acid bacteria for being used to use as feeling of fatigue improver.
(25) use of the milk fermentation object from lactobacillus lactic acid bacteria in manufacturing the composition for improving feeling of fatigue
On the way.
(26) purposes of the lactobacillus lactic acid bacteria in manufacturing the acidified milk for improving feeling of fatigue.
(27) method of the dairy milk starting material to manufacture feeling of fatigue improvement composition is provided to lactobacillus lactic acid bacteria.
Advantageous effect
It is complete can to significantly improve main suit by absorbing the acidified milk prepared using defined lactic acid bacteria according to the present invention
The weak feeling of fatigue with " loss of appetite and weight in summer " of taediumvitae etc. etc. of body.In particular, acidified milk be eat veteran food, can be easy and
It easily absorbs, therefore as to the effective countermeasure of the feeling of fatigue of " loss of appetite and weight in summer " etc., improvement feeling of fatigue can be gone far towards.
Description of the drawings
Fig. 1 be before showing to make in test example 1 subject to absorb placebo (プ ラ セ ボ) beverage and experiment beverage and
After continuous ingestion 12 weeks, the figure of the result of the feeling of fatigue of subject is evaluated by VAS methods.In addition, * labels are indicated in non-matching
Hazard ratio (danger Insurance rates) the significant difference less than 5% during t is examined.
Fig. 2 is before showing that subject is made to absorb placebo beverage and experiment beverage in test example 1 and continuous ingestion 12
After week, the figure of the result of " malaise " of subject is evaluated by VAS methods.In addition, * labels are indicated in non-paired t test
Middle hazard ratio significant difference less than 5%.
Fig. 3 is before showing that subject is made to absorb placebo beverage and experiment beverage in test example 1 and continuous ingestion 12
After week, the figure of the result of " the general malaise sense " of subject is evaluated by VAS methods.In addition, * labels indicate to examine in non-matching t
Test middle hazard ratio less than 5% significant difference.
Fig. 4 is before showing that subject is made to absorb placebo beverage and experiment beverage in test example 1 and continuous ingestion 12
After week, the figure of the result of " the subjective pressure " of subject is evaluated by VAS methods.In addition, * labels are indicated in non-paired t test
Middle hazard ratio significant difference less than 5%.
Fig. 5 is before showing that subject is made to absorb placebo beverage and experiment beverage in test example 1 and continuous ingestion 12
After week, the figure of the result of " sleepiness on daytime " of subject is evaluated by VAS methods.
Fig. 6 is before showing that subject is made to absorb placebo beverage and experiment beverage in test example 1 and continuous ingestion 12
After week, the figure of the result of " impatience is felt " of subject is evaluated by VAS methods.
Fig. 7 is before showing that subject is made to absorb placebo beverage and experiment beverage in test example 1 and continuous ingestion 12
After week, the figure of the result of " loss of appetite " of subject is evaluated by VAS methods.
Fig. 8 is before showing that subject is made to absorb placebo beverage and experiment beverage in test example 1 and continuous ingestion 12
After week, the figure of the result of " the thinking ability decline " of subject is evaluated by VAS methods.
Fig. 9 is before showing that subject is made to absorb placebo beverage and experiment beverage in test example 1 and continuous ingestion 12
After week, the figure of the result of " throat is very thirsty " of subject is evaluated by VAS methods.
Figure 10 is before showing that subject is made to absorb placebo beverage and experiment beverage in test example 1 and continuous ingestion 12
After week, the figure of the result of " frankness sense is lost " of subject is evaluated by VAS methods.
Figure 11 be the experiment for showing test example 1 during in (12 weeks) every daily maximum temperature and the lowest temperature variation
Figure.
Specific implementation mode
In the present invention, acidified milk is prepared using lactic acid bacteria.As the preparation method of acidified milk, such as can enumerate
" after raw milk is sterilized and cooled down, lactic acid bacteria fermenting agent (ス タ ー タ ー are added in the raw milk), regulation can be reached
Lactic acid acidity fermentation temperature and fermentation time make the addition lactic acid bacteria fermenting agent raw material milk fermentation method ".As breast
Acidacidity, such as example are 0.6-1.2 mass %.As fermentation temperature, such as example is 40-45 DEG C.As fermentation time, example
If example is 2-12 hours.
" lactic acid bacteria " in the present invention is the general name for all lactic acid bacterias that lactic acid bacteria is accredited as on taxology, and unlimited
Determine strain and bacterial strain etc..In addition, although lactic acid bacteria can be classified as being originated from plant and any one of from animal according to its source,
But plant-derived lactic acid bacteria and any one of the lactic acid bacteria from animal can be used in the present invention.Breast as the present invention
Sour bacteria strain has adequately edible experience due to the acidified milk via Yoghourt etc., is preferably selected from lactobacillus lactic acid bacteria
One kind or two or more bacterial strain.In addition, lactobacillus lactic acid bacteria be more preferably known as Bulgarian bacterium (Block Le ガ リ ア bacterium) or
" the German-style lactobacillus subspecies bulgaricus " of lactobacillus bulgaricus (ラ Network ト バ チ Le ス Block Le ガ リ カ ス), wherein into one
Step is preferably German-style lactobacillus subspecies bulgaricus OLL1073R-1 (deposit numbers：FERM BP-10741).
In addition, from the viewpoint of production efficiency and hobby property, preferably by the Thermophilic Bacteria (サ ー as lactic acid bacteria fermenting agent
モ Off ィ ラ ス bacterium) or streptococcus thermophilus (Streptococcus thermophilus) be used in combination with Bulgarian bacterium.Further
Ground, more preferable Thermophilic Bacteria are streptococcus thermophilus OLS3059 (deposit numbers：FERM P-15487).Further, using as lactic acid
For the purpose of bacterium leavening agent or imparting functionality etc., the lactic acid bacteria other than Bulgarian bacterium and Thermophilic Bacteria and bifid can also be added
The fermentative microorganism of bacillus (ビ Off ィ ズ ス bacterium), yeast etc..
Here, " German-style lactobacillus subspecies bulgaricus OLL1073R-1 " is with deposit number FERMBP-10741 (preservation days：
On November 29th, 2006) in Independent Administrative Leged Industrial Technology Complex Inst Patent Organism collection (independent administrative corporation
Production industry skill Intraoperative TotalHe research institutes spy's Xu biologies post Care セ Application タ ー) preservation.In addition, " streptococcus thermophilus OLS3059 " is compiled with preservation
Number FERMP-15487 (preservation days：On 2 29th, 1996) it is protected in Independent Administrative Leged Industrial Technology Complex Inst's Patent Organism
The preservation of Tibetan center.
" acidified milk " in the present invention can be obtained from making milk fermentation, it may for example comprise by with breast and milk product component
The related province such as specification enables " acidified milk ", " sour milk beverage ", " milk beverage ", " natural cheeses (the Na チ that (provinces such as breast enable) defines
ユ ラ ル チ ー ズ) " etc., but not limited thereto.For example, acidified milk is " acidified milk " that the provinces such as breast enable definition, i.e., by lactogenesis, ox
Newborn, special cow's milk (Te Do cow's milk), raw goat dairy, sterilization goat dairy, raw sheep breast, composition adjustment cow's milk, low fat cow's milk, nothing
The breast of fatty cow's milk and modified milk etc. or containing same above breast without fat milk solids ingredient is equal passes through lactic acid bacteria or ferment with it
Mother ferments and solid-like (gravity die), paste (soft-type) or liquid (beverage type) object or these scars is made, but does not limit
In this.The concentration range without fat milk solids ingredient in acidified milk of the present invention is for example preferably 4.0%-12.0%, more preferably
6.0%-10.0%, further preferably 7.0%-9.0%.In addition, the concentration of butterfat component is for example preferably 0.2%-
4.0%, more preferably 0.3%-3.0%, further preferably 0.4%-2.0%.
As the exemplary of acidified milk, Yoghourt can be enumerated.In FAO (Food and Agriculture Organization of the United Nation) (FAO)/World Health Organization
(WHO) in the international standard defined, also specify that " product due to being referred to as Yoghourt is by streptococcus thermophilus and German-style breast bar
The lactic fermentation of both bacterium of bacterium subspecies bulgaricus acts on prepared by dairy products by breast and skimmed milk powder etc., above two
Bacterium can largely survive in the final article ".In the present invention, " Yoghourt " includes the Yoghourt defined by above-mentioned FAO/WHO.This acid
Milk is for example including natural yogurt (プ レ ー ン ヨ ー グ Le ト), hard acid milk (solidification type yoghourt (セ ッ ト タ イ プ ヨ ー グ Le
ト)), soft acid milk, beverage Yoghourt etc..In the present invention, from fatigue when easy drink property from the viewpoint of, particularly preferred beverage Yoghourt.
By by the acidified milk of the present invention to be suitble to 1 amount absorbed to be made in the form of individual packaging so that can it is suitable and
The acidified milk for easily absorbing the present invention, is preferred from the aspect of usability.It is suitable for for the amount of 1 intake, although
There is individual difference exclusive or deviation because of degree of feeling of fatigue to be improved etc., but the hair for being for example 8.0% in no fat milk solids ingredient
In the case of kefir milk, preferably every 1 time in the range of 50mL-200mL, more preferably in the range of 80mL-150mL, further
It is preferred that in the range of 100mL-120mL.Alternatively, it is preferred that every 1 time in the range of 50g-200g, more preferably 80g-150g's
In range, further preferably in the range of 100g-120g.
In the present invention, " individual packaging form " includes form of ownership, such as lidded container, the bottle with bottle cap, individually
The common packaged forms such as bag (Ge bags), parcel (パ ウ チ), pipe.In the present invention, in each independent packaging or containing multiple
It, can its clear purposes in the following way in the packaging individually packed：By purposes, the work(of recording acidified milk of the present invention
The explanation of effect, acquisition method etc.；And/or pass through the enclosed article etc. for recording its explanation；And/or by disclosing other pamphlet
Etc. the article etc. for describing its explanation.
From the viewpoint of improving feeling of fatigue improvement, acidified milk of the invention preferably lasts for intake 4 weeks or more, more excellent
Select continuous ingestion 6 weeks or more, further preferred continuous ingestion 8 weeks or more, further preferred continuous ingestion 10 weeks or more, further
Preferably last for intake 12 weeks or more, further preferred continuous ingestion 24 weeks or more, particularly preferred continuous ingestion 36 weeks or more.This
Outside, acidified milk of the invention has adequately edible experience, can safely absorb, therefore the upper limit during intake is not special
Limitation, can for good and all continue, but if obstinately setting the upper limit, then for example, 60 weeks or less.In addition, according to fatigue to be improved
The degree and individual difference of sense, the upper limit for example can be 120 weeks or less, or 100 weeks hereinafter, can also for 80 weeks with
Under.
Acidified milk by absorbing the present invention can improve feeling of fatigue.Specifically, " malaise ", " complete can be improved
Body taediumvitae ", " subjective pressure ", " sleepiness on daytime ", " impatience sense ", " loss of appetite ", " thinking ability decline ", " throat is dry
Yearningly ", " frankness sense is lost " etc..In addition, the acidified milk of the present invention is especially interim its effect of performance when summer temperature is high.Cause
This by the acidified milk that can easily absorb, can significantly improve main suit's malaise and complete in the present invention
Feeling of fatigue caused by " loss of appetite and weight in summer " of body taediumvitae etc..
In the present invention, the index that fatigue improves can for example simulate point of scoring (VAS) method by view-based access control model
It counts to indicate body-sensing at this time.Content alternatively, it is also possible to the substance in vivo and biomarker that improve other reflection fatigues
It is used as index with concentration etc..
The present invention is based on aftermentioned embodiments, by the beverage containing lactobacillus lactic acid bacteria and without lactobacillus lactic acid
The beverage of bacterium is compared, and finds there is feeling of fatigue improvement using acidified milk prepared by lactobacillus lactic acid bacteria.Therefore, originally
Invention is additionally provided with the lactobacillus lactic acid bacteria of feeling of fatigue improvement and its metabolin.At this point, to obtain feeling of fatigue
In the case of for the purpose of improvement, though the intake of daily lactobacillus lactic acid bacteria is different according to age and gender etc.,
It can be suitably determined by those skilled in the art.As lactobacillus lactic acid bacteria, such daily intake is preferably 106Cfu with
On, more preferably 107Cfu or more, further preferably 108Cfu or more.Though the upper limit of the intake is not particularly limited, example
Such as it is 1012cfu。
The lactic acid bacteria of the present invention includes the lactic acid bacteria for the thalline for being derived from thalline itself, bacterial cell disruption object etc..In addition, this hair
Bright Lactic Acid Bacteria Metabolites include the metabolin etc. from the culture and fermentation of lactic acid bacteria.Although for example, known German-style breast bar
Bacterium subspecies bulgaricus OLL1073R-1 (deposit numbers：FERM BP-10741) the external polysaccharide of producing strains in its culture
(EPS), it but using the thalline exo polysaccharides is also included in the present invention.In the present invention, every daily ingestion of these thalline exo polysaccharides
The lower limit of amount is 500 μ g, preferably 1.0mg, more preferably 2.0mg.Though the upper limit is not particularly limited, for example, 8.0mg.
Embodiment
The present invention is further illustrated below based on embodiment.In addition, the embodiment is not intended to limit the present invention.
Embodiment 1
To containing dairy products, granulated sugar, raw water mixture A in addition it is Bulgarian as the German-style lactobacillus of leavening
Subspecies OLL1073R-1 (deposit numbers：FERM BP-10741) and streptococcus thermophilus OLS3059 (deposit numbers：FERM P-
15487) after being fermented, addition thereto contains liquid sugar, granulated sugar, pectin, fragrance, STEVIA REBAUDIANA (ス テ ビ ア) and raw water
Mixture B, manufacture without fat milk solids ingredient 8.0%, butterfat component 0.5% beverage type Yoghourt (hereinafter referred to as " and experiment drink
Material ").In addition, individually, add lactic acid into raw material identical with mixture A and mixture B, manufacture without fat milk solids ingredient,
Butterfat component, calorie beverage (hereinafter referred to as " placebo beverage ") identical with experiment beverage.To the band of no label etc.
100mL experiment beverages and placebo beverage are filled in the PET bottle (ペ ッ ト ボ ト Le) of bottle cap respectively.
Test example 1
Using every year all subjective feeling to 49 30 years old or more the right side of fifty of loss of appetite and weight in summer symptom male as object, implement
Comparative test between placebo randomized double-blind parallel group.
Subject is divided into 2 groups, a group (25) is made to absorb the experiment beverage manufactured in 1 bottle of embodiment 1 daily
(100mL) (hereinafter, the group is known as " experiment beverage intake group ").Make another group (24) 1 bottle of embodiment 1 of intake daily
The placebo beverage (100mL) (hereinafter, the group is known as " placebo ingestion group ") of middle manufacture.It is 12 weeks during intake.
Pass through visual analogue scale (VAS) method implementation evaluation.VAS methods are to evaluate subject in the following way
The method of subjective sensation：At both ends, the length of pairs of expressions extremity is on the line segment of 100mm, with a vertical line come
It indicates subjective sensation of the subject oneself in record, measures the length from end to its vertical line as VAS scores.This
In evaluation, for example, in the evaluation of " feeling of fatigue ", become score using left end as " the not best perception of feeling of fatigue completely "
0, using right end as " what all can not do as feeling of fatigue worst feeling " and become score 10, make on the line segment of 100mm
Go out to answer.Therefore, number is smaller, and evaluation is better.In this evaluation, as specific assessment item, setting " fatigue
Sense ", " malaise ", " general malaise sense ", " subjective pressure ", " sleepiness on daytime ", " impatience sense ", " loss of appetite ", " thinking
Ability decline ", " throat is very thirsty ", " frankness sense is lost " this 10 projects.In addition, being shown before intake starts and after absorbing 12 weeks
The evaluation result of VAS methods.
By evaluation result obtained by VAS methods as shown in the figure of Fig. 1-Figure 10.In the various figures, white background indicates placebo
Intake group as a result, black background indicate experiment beverage intake group as a result, line segment form shows the range of standard deviation.
It is shown in Fig. 1 and passes through evaluation result obtained by VAS methods about " feeling of fatigue ".After intake 12 weeks, experiment drink
The VAS scores of material intake group are substantially less than placebo ingestion group.It is therefore shown that testing beverage by intake, feeling of fatigue is changed
It is kind.
It is shown in Fig. 2 and passes through evaluation result obtained by VAS methods about " malaise ".After intake 12 weeks, experiment
The VAS scores of beverage intake group are substantially less than placebo ingestion group.It is therefore shown that testing beverage by intake, malaise obtains
To improvement.
It is shown in Fig. 3 and passes through evaluation result obtained by VAS methods about " general malaise sense ".After intake 12 weeks, examination
The VAS scores for testing beverage intake group are substantially less than placebo ingestion group.It is therefore shown that testing beverage, general malaise by intake
Sense is improved.
It is shown in Fig. 4 and passes through evaluation result obtained by VAS methods about " subjective pressure ".After intake 12 weeks, experiment
The VAS scores of beverage intake group are substantially less than placebo ingestion group.It is therefore shown that testing beverage by intake, subjective pressure obtains
To improvement.
It is shown in Fig. 5 and passes through evaluation result obtained by VAS methods about " sleepiness on daytime ".After intake 12 weeks, examination
The VAS scores for testing beverage intake group are less than placebo ingestion group.It is therefore shown that testing beverage by intake, the sleepiness on daytime obtains
To improvement.
It is shown in Fig. 6 about " impatience sense " through evaluation result obtained by VAS methods.After intake 12 weeks, experiment drink
Expect that the VAS scores of intake group are less than placebo ingestion group.It is therefore shown that testing beverage by intake, impatience sense is improved.
It is shown in Fig. 7 and passes through evaluation result obtained by VAS methods about " loss of appetite ".After intake 12 weeks, experiment
The VAS scores of beverage intake group are less than placebo ingestion group.It is therefore shown that testing beverage by intake, loss of appetite is changed
It is kind.
It is shown in Fig. 8 about " thinking ability decline " through evaluation result obtained by VAS methods.After intake 12 weeks,
The VAS scores for testing beverage intake group are less than placebo ingestion group.It is therefore shown that by intake experiment beverage, under thinking ability
Drop is improved.
It is shown in Fig. 9 and passes through evaluation result obtained by VAS methods about " throat is very thirsty ".After intake 12 weeks, experiment
The VAS scores of beverage intake group are less than placebo ingestion group.It is therefore shown that testing beverage by intake, throat is very thirsty to be changed
It is kind.
It is shown in Figure 10 about " frankness sense is lost " through evaluation result obtained by VAS methods.After intake 12 weeks, examination
The VAS scores for testing beverage intake group are less than placebo ingestion group.It is therefore shown that testing beverage by intake, frankness sense is lost
To improvement.
Every daily maximum temperature and minimum gas of (- 2015 years on the 4th July in 2015 of on September 25) in during the intake of test example 1
The variation of temperature is as shown in figure 11.It can be seen from fig. 11 that since this experiment was implemented in summer, the highest temperature is more than 30 DEG C
Date it is more.Due to having obtained the above results in this case, it can be said that the acidified milk for showing the present invention is special
Suitable for improving the subjective symptom of the loss of appetite and weight in summer.
Industrial applicibility
The feeling of fatigue of " loss of appetite and weight in summer " can be improved by the acidified milk that can easily absorb according to the present invention.Acidified milk
It is to eat veteran food, can easily absorbs, therefore becomes to " loss of appetite and weight in summer " effective countermeasure, it can be significantly
Help to improve feeling of fatigue, it is highly useful.
Claims (7)
1. the feeling of fatigue improvement acidified milk prepared using lactobacillus lactic acid bacteria.
2. acidified milk as described in claim 1, wherein the lactic acid bacteria is German-style lactobacillus subspecies bulgaricus
(Lactobacillus delbrueckii subsp.bulgaricus)OLL1073R-1(FERM BP-10741)。
3. acidified milk as claimed in claim 1 or 2, wherein the feeling of fatigue is selected from by malaise, general malaise
Sense, subjective pressure, the sleepiness on daytime and the impatient feeling for feeling at least one of formed group or more.
4. acidified milk as claimed in any one of claims 1-3, wherein the acidified milk is used to improve the subjective disease of the loss of appetite and weight in summer
Shape.
5. the lactobacillus lactic acid bacteria with feeling of fatigue improvement.
6. lactic acid bacteria as claimed in claim 5, wherein the feeling of fatigue is selected from by malaise, general malaise sense, master
See pressure, the sleepiness on daytime and the impatient feeling for feeling at least one of formed group or more.
7. such as lactic acid bacteria described in claim 5 or 6, wherein the lactic acid bacteria is used to improve the subjective symptom of the loss of appetite and weight in summer.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
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| JP2016-084128 | 2016-04-20 | ||
| PCT/JP2017/015407 WO2017183595A1 (en) | 2016-04-20 | 2017-04-17 | Fermented milk for ameliorating feeling of fatigue |
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| JP (1) | JP7248426B2 (en) |
| CN (1) | CN108495558A (en) |
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| CN111919887A (en) * | 2019-05-13 | 2020-11-13 | 株式会社明治 | Fermented milk for improving autonomic nerve function |
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| JP7134703B2 (en) * | 2018-05-16 | 2022-09-12 | 株式会社明治 | Adrenal hypofunction inhibitor |
| CN112334141A (en) | 2018-06-14 | 2021-02-05 | 株式会社明治 | Compositions for facilitating immune checkpoint inhibition therapy |
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| CN101282721A (en) * | 2005-10-04 | 2008-10-08 | 协和发酵工业株式会社 | Composition for relieving subjective symptoms of fatigue |
| CN101588809A (en) * | 2006-12-26 | 2009-11-25 | 明治乳业株式会社 | Fermented milk for improving and/or treating skin and method for producing the same |
| CN102550670A (en) * | 2012-01-13 | 2012-07-11 | 黑龙江省乳品工业技术开发中心 | Method for preparing yoghourt rich in gamma-aminobutyric acid (GABA) |
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| JP5177728B2 (en) * | 2003-12-12 | 2013-04-10 | 株式会社明治 | NK cell activator |
| JP5923238B2 (en) * | 2010-07-07 | 2016-05-24 | アサヒグループホールディングス株式会社 | Vagus nerve activator |
| JP6061842B2 (en) | 2011-03-31 | 2017-01-18 | 大塚製薬株式会社 | QOL improvement or persistence agent |
| SG11201506640TA (en) * | 2013-02-27 | 2015-09-29 | Meiji Co Ltd | Anti-stress agent |
| EP3124031B1 (en) | 2014-03-25 | 2020-12-30 | Kabushiki Kaisha Yakult Honsha | Sleep quality improver |
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| CN101282721A (en) * | 2005-10-04 | 2008-10-08 | 协和发酵工业株式会社 | Composition for relieving subjective symptoms of fatigue |
| CN101588809A (en) * | 2006-12-26 | 2009-11-25 | 明治乳业株式会社 | Fermented milk for improving and/or treating skin and method for producing the same |
| CN102550670A (en) * | 2012-01-13 | 2012-07-11 | 黑龙江省乳品工业技术开发中心 | Method for preparing yoghourt rich in gamma-aminobutyric acid (GABA) |
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| CN111919887A (en) * | 2019-05-13 | 2020-11-13 | 株式会社明治 | Fermented milk for improving autonomic nerve function |
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| JPWO2017183595A1 (en) | 2019-02-21 |
| JP7248426B2 (en) | 2023-03-29 |
| WO2017183595A1 (en) | 2017-10-26 |
| SG11201807253WA (en) | 2018-09-27 |
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