JP2009112214A - Antiallergic beverage containing lactobacillus - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a beverage suppressed in reduction of antiallergic activity of lactobacillus falling in a beverage through thermal history including long storage, heating and the like inevitably caused during the course of production, circulation or consumption of the beverage, and to provide a method for suppressing the reduction in antiallergic activity of the lactobacillus. <P>SOLUTION: The antiallergic beverage containing lactobacillus is obtained by addition of dry bacteria of the lactobacillus having antiallergic activity and milk components so as to suppress the reduction in the antiallergic activity of the lactobacillus in the beverage. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a lactic acid bacteria-containing antiallergic beverage and a method for suppressing a decrease in antiallergic activity of lactic acid bacteria.

  Allergies are one of the most common diseases in developed countries. The allergy onset mechanism is usually classified into four types from type I to type IV, and type I, type II and type IV are considered to be involved in the development of food allergy. On the other hand, environmental allergies such as hay fever, atopic dermatitis, bronchial asthma, allergic rhinitis, and allergic conjunctivitis have a type I onset mechanism.

  Type I allergy is characterized by the induction of allergen-specific IgE and the release of chemical mediators such as histamine and leukotrienes. Th2 cytokines such as IL-4, IL-5, and IL-13 are required for antibody class switching in B cells to produce IgE antibodies. In fact, it has been found that Th2 cells are increased in lymphocytes of allergic patients. That is, allergens that invade from the outside world are presented to T cells in a state where a part of them are bound to MHC class II molecules by antigen-presenting cells such as dendritic cells and macrophages, and Th2 cells are activated and differentiated. Th2 cytokines released by Th2 cells induce a class switch of B cells, and IgE antibodies are produced. IgE antibodies bind to mast cells in tissues and Fc · R on the surface of basophils in blood. The allergen is recognized by the IgE antibody bound to the surface of the mast cell or basophil at the next invasion, and a bridge is formed between the IgE antibodies. Triggered by this stimulus, mast cells and basophils explode chemical mediators, causing allergic symptoms.

  In the prevention and treatment of allergies via IgE and chemical mediators, for example, histamine receptors are antagonistically bound to histamine, thereby inhibiting the signal transduction from peripheral nerves and weakening the activity of cells producing chemical mediators. There are anti-allergic agents that try to alleviate, steroids that reduce inflammation by weakening immune responsiveness, and desensitization therapy that induces tolerance by regularly injecting allergen itself, but all of them have problems with side effects There is a problem that there is no definite thing about the effect.

  Moreover, in recent years, many people who have undergone a constitutional change considered to be caused by allergies such as atopic dermatitis and hay fever have been seen and have become social problems. Among them, for patients with particularly severe symptoms, treatment using various drugs is performed. However, most of the subjects have not yet reached full-scale treatment, and there is a problem that the actual situation is that coping therapy, including folk remedies, is being dealt with in daily life. is there.

  As a method for addressing the first problem, there is a method of regulating the production of Th2 cytokines in order to suppress IgE, which has attracted attention. It has been reported that certain bacteria such as Mycobacterium tuberculosis, streptococci, and lactic acid bacteria suppress Th2 immunity by enhancing Th1 immunity, resulting in a decrease in IgE (Non-patent Document 1 and Patent Document 1). Among them, lactic acid bacteria are useful materials because they can be easily applied to foods and the like from the viewpoint of safety. However, even though lactic acid bacteria are generally called, not all lactic acid bacteria have a strong effect of enhancing Th1 immunity, and it is essential to select useful strains. Lactobacillus rhamnosus LGG strain is known as an antiallergic lactic acid bacterium, and it has been shown that the occurrence of atopic dermatitis in children can be suppressed by ingestion by pregnant women (non-patent document) 2). The use of lactic acid bacteria as an antiallergic agent is also disclosed in several patent publications. For example, Patent Document 1 discloses L.P. Acidophilus, L. Brevis, L. Buchneri, and L. Regarding the use of an anti-allergic agent having an IgE production amount of 30 ng / ml or less when cultivating mouse lymphocytes by adding lactic acid bacteria such as casei, Patent Document 2 discloses Bifidobacterium infantis, The use of bifidobacteria such as Bifidobacterium breve, Bifidobacterium longum and Bifidobacterium bifidum as an antiallergic agent particularly for treating food allergies, and Patent Document 3 include enterococcus. -The use of lactic acid bacteria such as Fecalis and Lactobacillus reuteri as inhibitors of type I allergies such as allergic bronchial asthma, allergic rhinitis and atopic dermatitis is disclosed.

  On the other hand, enhancement of Th1 immunity by lactic acid bacteria and the like means that cellular immunity of macrophages, killer T cells, and NK cells is activated through production of IL-12, IFN-γ, etc. It has been found that it leads to resistance to bacterial infections and cancer. Specifically, IL-12 produced by macrophages acquires resistance to external enemies and cancer through differentiation of undifferentiated helper T cells into Th1 cells and activation of monocytes, macrophages, and NK cells. Therefore, it has been suggested that a lactic acid strain capable of inducing strong IL-12 production can be used as an immunostimulator (Non-patent Document 3, Patent Document 4, and Patent Document 5). Patent Document 6 states that a lactic acid strain capable of inducing strong IL-12 production can be used as an antiallergic material.

  As a method for dealing with the second problem, there is a method for suppressing allergies by eating, and research has been actively conducted in recent years. As a result, for example, anti-allergic effects have been found in various food and drink ingredients such as perilla oil, fish oil, and specific tea polyphenols, and countermeasures using these have been carried out.

  As described above, similar effects have been known for specific lactic acid bacteria as ingredients of foods and drinks having antiallergic effects, and yogurt and lactic acid bacteria drinks using these lactic acid bacteria are considered as foods and drinks having antiallergic effects. Has been put to practical use. Lactic acid bacteria are easy to apply to foods and the like from the viewpoint of safety, and have attracted attention as useful materials. For example, antiallergic agents containing various lactic acid bacteria as active ingredients have been disclosed as antiallergic agents that facilitate the treatment and prevention of allergies by reducing the amount of IgE antibodies involved in the development of type I allergy (patents). Document 1, Patent Document 7). Prevention or treatment with this type of antiallergic food or drink requires safe daily intake, instead of safe and mild intake, and can be continuously taken. It is necessary that the effect is exerted in a small amount.

  The antiallergic activity of antiallergic foods and beverages put into practical use in various forms is contained in products due to long-term storage and heat history such as heating that inevitably occur in the process of production, distribution and consumption. The physical properties of lactic acid bacteria having antiallergic activity are changed and the activity is reduced. In particular, in a shape other than a dry state, such as a state suspended in a liquid, the decrease in activity due to long-term storage was significant. Since a certain period of time is required from the production of the product through the distribution to the final consumption as a food or drink, the use of antiallergic food or drink is conventionally restricted. However, only measures such as shortening the distribution period and setting a short shelf life have been taken as countermeasures against a decrease in antiallergic activity due to heat history such as long-term storage and heating.

  As described above, with conventional techniques, it is difficult to suppress a decrease in activity due to thermal history such as long-term storage or heating of lactic acid bacteria having antiallergic activity, and shortening the expiration date from the viewpoint of maintaining antiallergic activity. There is a great restriction on industrial use such as unavoidable, and a method for suppressing the decrease in antiallergic activity has been strongly desired.

  In addition, yogurt, cheese, fermented milk and the like containing lactic acid bacteria contain non-fat solids such as skim milk powder in a part of the raw material, and it is a food and drink obtained by fermenting this. It only uses non-fat solids and has a short shelf life.

JP-A-9-2959 JP-A-10-309178 JP 2000-95697 A JP-A-7-228536 JP 2002-80364 A JP 2005-137357 A Japanese Patent Laid-Open No. 2004-26729 Clinical Immunity, 1999, 32, 454; International Archives of Allergy and Immunology, 1998, 115, 278 Lancet, 2001, 357, 1076 Cancer Immunology Immunotherapy, 2000, 49, 157

  An object of the present invention is to provide a beverage in which a decrease in the antiallergic activity of lactic acid bacteria contained in a beverage is suppressed in a heat history such as long-term storage or heating that inevitably occurs in the process of manufacturing, distributing and consuming the beverage, and It is to provide a method for suppressing a decrease in allergic activity.

  The present inventors have made extensive studies on the antiallergic activity change of lactic acid bacteria when the beverage is stored for a long period of time or when heat-treated, so that lactic acid bacteria and milk components, particularly non-fat solids, coexist in the beverage. As a result, it has been found that the antiallergic activity of lactic acid bacteria, which usually decreases due to thermal history such as long-term storage or heating, can be more stably maintained, and the present invention has been completed.

The features of the present invention are summarized as follows.
(1) A beverage comprising lactic acid bacteria having antiallergic activity and a milk component.
(2) The beverage according to (1), wherein the milk component is a non-fat solid.
(3) The beverage according to (2), wherein the non-fat solid is skim milk powder.
(4) The beverage according to (3), wherein skim milk powder is blended in the range of 0.1 to 15% by weight.
(5) The lactic acid bacteria are from the group consisting of Lactobacillus paracasei KW3110, Lactobacillus plantarum KW4110, Lactobacillus paracasei KW3925, Lactobacillus paracasei KW3926, Streptococcus salivaius KW3210, and derivatives thereof The beverage according to any one of (1) to (4), which is selected.
(6) The beverage according to any one of (1) to (5), wherein the dried lactic acid bacteria are dead cells.
(7) The beverage according to any one of (1) to (6), wherein lactic acid bacteria dry cells are blended in a range of 10 ⁹ to 10 ¹¹ per 100 ml of beverage.
(8) The beverage according to any one of (1) to (7), which is contained in a sealed container.
(9) A method for suppressing a decrease in the antiallergic activity of lactic acid bacteria, comprising blending dried lactic acid bacteria having antiallergic activity and milk components in a beverage.
(10) The method according to (9), wherein the milk component is a non-fat solid.
(11) The method according to (10), wherein the non-fat solid is skim milk powder.
(12) The method according to any one of (9) to (11), wherein skim milk powder is blended in the range of 0.1 to 15% by weight.
(13) The lactic acid bacterium is a group consisting of Lactobacillus paracasei KW3110 strain, Lactobacillus plantarum KW4110 strain, Lactobacillus paracasei KW3925 strain, Lactobacillus paracasei KW3926 strain, Streptococcus salvarius KW3210 strain, and derivatives thereof The method according to any one of (9) to (12), which is selected.
(14) The method according to any one of (9) to (13), wherein the dried lactic acid bacteria are dead cells.
(15) The method according to any one of (9) to (14), wherein dry lactic acid bacteria are blended in a range of 10 ⁹ to 10 ¹¹ per 100 ml of beverage.
(16) The method according to any one of (9) to (15), which is put in a sealed container.

  As used herein, “milk component” refers to a component contained in animal milk such as cow's milk, goat's milk, and sheep milk, and includes milk fat, non-fat solids, and the like.

  “Non-fat solid content” refers to a product obtained by further removing milk fat from milk solid content obtained by removing water from animal milk such as cow's milk, goat's milk, and sheep milk.

  "Skim milk powder" means dried skim milk (from which most milk fat has been removed from animal milk, in the case of cow milk, non-fat solid content of not less than 8.0% and less than 0.5% of milk fat) Say. The Ordinance of the Ministry of Health and Welfare, etc. stipulates that skim milk powder of milk has a milk solid content of 95.0% or more and a water content of 5.0% or less, but since the skim milk is dried, the milk solid content of the skim milk powder Most of is non-fat solids.

  Moreover, in this specification, "heat history" means the history of the temperature change which the food / beverage products passed in processes, such as manufacture, distribution, and consumption of food / beverage products. For example, in the process of production, distribution, consumption, etc. of food and drink, storage for 2 months or more at low temperature, storage for 1 month or more at room temperature, sterilization operation performed at a temperature of 50 ° C. or more, UHT sterilization, Product display, heating during eating and drinking, etc. are performed.

  “Reduction of antiallergic activity of lactic acid bacteria” is caused by “heat history” and includes cases caused by heating or long-term storage.

  According to the present invention, a beverage that undergoes a heat history such as long-term storage and heating in the process from production to distribution and consumption, particularly, even in a heat-retaining state that requires storage at a high temperature in the distribution process. An antiallergic beverage to be retained can be provided. According to the present invention, since it is possible to suppress a decrease in the antiallergic activity of lactic acid bacteria in beverages, it can be expected that a more effective antiallergic action can be obtained when actually drunk.

  The beverage of the present invention is characterized by blending lactic acid bacterium dry cells having antiallergic activity and milk components.

  Beverages in which dried lactic acid bacteria and milk components are blended are not particularly limited, but preferably milk, milk drinks, soft drinks (for example, tea drinks such as green tea and tea, coffee, carbonated drinks, fruit extract drinks, vegetable extracts Juice, near water, sports drink, diet drink, juice, etc.).

  The milk component used in the present invention includes milk fat and non-fat solids. In the present invention, non-fat solids are preferably used. The non-fat solid content includes proteins, carbohydrates, minerals such as calcium, vitamins such as vitamin B, and the like. The non-fat solid may be used as an aqueous solution, and the form thereof may be liquid or powder. Therefore, raw milk, partially skimmed milk, skimmed milk, processed milk, etc. containing non-fat solids, concentrated liquids thereof, processed into cream, dried into granules, powders, solids, etc. Good. In the present invention, skim milk powder is preferably used.

  The amount of the non-fat solid content or nonfat dry milk blended in the beverage is not particularly limited and can be adjusted according to the type of beverage, the raw material, etc., and may be set to a desired concentration as appropriate. The blending amount is preferably 0.1 to 15% by weight, more preferably 0.5 to 3.0% by weight when the beverage is 100% by weight. If the non-fat solid content or skim milk powder is less than 0.1% by weight, the effect of suppressing the decrease in activity cannot be expected, and if it exceeds 15% by weight, the flavor as a beverage may be adversely affected. Moreover, what is necessary is just to mix | blend so that it may become the said range also when non-fat solid content or skim milk powder is previously contained in a drink. For example, although the non-fat solid content of milk is 8.0% or more, the non-fat solid content and the non-fat solid content to be blended may be combined so as not to exceed 15% by weight.

  In addition, raw materials that exhibit physical properties similar to milk protein, such as soy milk and soy protein, can be used in place of the non-fat solids.

  The lactic acid bacteria having antiallergic activity used in the present invention are required to be dry cells. In food production, when raw materials are fermented with lactic acid bacteria such as yogurt to make foods as they are, it is difficult to preserve foods, or it is difficult to obtain lactic acid bacteria having high antiallergic activity, or such lactic acid bacteria As a problem, it is difficult to obtain a food containing sucrose.

  However, since the lactic acid bacteria used in the present invention are separated and then dried, they have a long storage period and can be used for various purposes. In addition, it is relatively easy to obtain lactic acid bacteria having a desired high antiallergic activity by optimizing the culture conditions.

  Moreover, when the dry microbial cell of the lactic acid bacterium which has antiallergic activity is a dead cell body, it is preferable at the point which there are few characteristics changes compared with a living microbial cell, and also has superior characteristics, such as an improvement of handling.

  Lactic acid bacteria are not particularly limited as long as they have anti-allergic activity, and any lactic acid bacteria such as Lactobacillus genus, Streptococcus genus, Lactococcus genus, Leuconostoc genus, Enterococcus genus can be used. Specifically, Lactobacillus acidophilus, Lactobacillus brevis, Lactobacillus casei, Lactobacillus delbrucchi, Lactobacillus fermentum, Lactobacillus helveticus, Lactobacillus kefir, Lactobacillus paracasei, Lactobacillus・ Plantaram, Lactobacillus rhamnosus, Lactobacillus salivarius, Streptococcus thermophilus, Lactococcus lactis, Lactococcus plantarum, Lactococcus raffinolactis, Leuconostoc lactis, Leuconostok mecenteroides It is done.

  Examples of lactic acid bacteria and their sources are shown in Table 1, Table 2, and Table 3. In the present invention, all the strains are identified by numbers beginning with KW, but these test strains were independently isolated, used in commercial dairy products, or obtained from public institutions, etc. Therefore, the relationship between each KW stock and the source of acquisition is as shown in Table 1, Table 2, and Table 3. In Tables 1 and 2, “JCM” is the RIKEN Microbial System Storage Facility, and “IFO” is the former Institute for Fermentation Research (currently the National Institute of Technology and Evaluation) Resource Center (NBRC).

  Among the above tables, lactic acid bacteria having particularly high antiallergic activity are Lactobacillus paracasei KW3110 strain, Lactobacillus plantarum KW4110 strain, Lactobacillus paracasei KW3925 strain, Lactobacillus paracasei strain. KW3926 strain, Streptococcus salivarius KW3210 strain, and derivatives thereof, and these are preferably used in the present invention.

  For example, L. paracasei KW3110 strain can be obtained from the Japan Milk Industry Association as L. casei L14 strain. According to the description of the Japan Dairy Industry Association, the L14 strain is described as L. casei. However, the present inventors have used RFLP (Restriction Fragment Length Polymorphism) and AFLP (Amplified Flagment) using a QUALICON riboprinter. As a result of analysis using Length Polymorphism), the strain was determined to be L. paracasei, and thus described as L. paracasei in the present invention. L. paracasei KW3110 can be obtained from the Japan Dairy Technology Association as described above, but it is also an international depositary authority based on the Budapest Treaty for Deposit of Patent Microorganisms. It is deposited as FERM BP-08634 at the Deposit Center (1st, 1st East, 1-chome, Tsukuba City, Ibaraki, Japan, 305-8565 Japan) (Deposit Date: February 20, 2004). In addition, a derivative strain of L. paracasei KW3110 has been deposited at the same biological deposit center as FERM BP-08635.

  In addition, L. plantarum KW4110 strain can be obtained from JCM (RIKEN Microorganisms Storage Facility) as L. plantarum JCM1149 strain, L. paracasei KW3926 strain as L. paracasei JCM8132 strain, and L. paracasei. KW3925 strain can be obtained from NRIC (Tokyo University of Agriculture) as L. paracasei NRIC1917 strain.

  Lactic acid bacteria can be prepared by culturing in a medium. Any medium can be used for the culture as long as the lactic acid bacterium can grow thereon. Animal milk, skim milk, milk whey, MRS medium, GAM medium, BL medium, Briggs Liver Broth, synthetic A culture medium etc. can be used. The culture temperature can be 20 ° C to 50 ° C, preferably 25 ° C to 42 ° C. Further, the culture time can be 3 hours to 96 hours. A lactic acid bacterium used in the present invention can be obtained by treating the culture medium after completion of the culture as necessary. Specific examples include those obtained by collecting cells from the culture medium after completion of the culture by centrifugation, filtration, etc. so that only the cells are spray-dried, and those obtained by freeze-drying. The lactic acid bacteria used in the present invention can contain other components in addition to the lactic acid bacteria. Examples of the other components include additives such as excipients and components of the medium described later.

Specific preparation examples of lactic acid bacteria are shown below.
(Preparation of lactic acid bacteria KW3110 strain)
For culture of lactic acid bacteria, a culture medium (glucose 1%, yeast extract S (Kirin Foodtech Co., Ltd.) 1%, MgSO ₄ .7H ₂ O 50 ppm, MnSO ₄ · 5H ₂ O 50 ppm) is used. Pre-culture is performed by inoculating 10 ml of the culture medium with lactic acid bacteria KW3110 strain and allowing to stand at 37 ° C. for 20 to 24 hours. In the main culture, 0.6 ml of the preculture solution is inoculated into a 120 ml culture medium and cultured at 28 ° C. using a 200 ml fermenter (model BMJ-25, Able). The aeration rate is 0.12 L / min, and the stirring speed is 500 rpm. The pH is controlled using a 25% NaOH solution so that the pH does not fall below 4.5. Incubate for 48 hours.

  After completion of the culture, the cells are collected by centrifugation at 8500 × g for 10 minutes. Suspend in 30 ml of sterile distilled water and collect cells by centrifugation at 8500 × g for 10 minutes. This washing operation is repeated three times to remove the medium-derived component. The washed cells are suspended in 10 ml of sterilized water, treated in an autoclave at 100 ° C. for 30 minutes, and then lyophilized. By the above method, 50 to 70 mg of dried lactic acid bacteria are finally obtained. The anti-allergic activity of the obtained lactic acid bacteria is confirmed (see Examples described later).

It is preferable that the amount of the lactic acid bacterium dried cell blended in the beverage is in the range of 10 ⁹ to 10 ¹¹ per 100 ml. Lactic acid bacteria, if it is less than 10 ⁹ per drink 100 ml, anti-allergic effect can no longer be expected, if more than 10 ^11, increases the amount of precipitate bacterial cells, which may lead to reduced quality of the beverage.

  The pH of the beverage is not particularly limited, but is preferably in the range of pH 3.0 to 6.8, more preferably pH 3.5 to 3.9.

  In the production of beverages, any of food additives (such as acidulants, sweeteners, stabilizers, fragrances, etc.) such as sugars and fruit juices used in normal beverage formulation design can be used. Regarding the production of beverages, existing reference books such as “Revised New Version Soft Drinks” (Kokai Co., Ltd.) can be referred to. The produced beverage can be stored in a sealed container such as a PET bottle, a can, or a paper pack, stored for a long period of time, or sold on a distribution channel.

  EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples.

Lactobacillus paracasei KW3110 strain dried cells (heat-killed bacteria: Kirin Foodtech Co., Ltd.) so that the cell concentration in deionized water is 0.038 wt% (corresponding to about 3.8 × 10 ¹⁰ cells per 100 ml) Obtained), and this was designated as lactic acid bacteria-containing water (1). (1) 2.8% by weight of skim milk powder added (2), (1) 0.3% by weight of pectin (3), (1) 0.25% by weight of soybean polysaccharide Added (4) was prepared, and the pH was adjusted to 3.5 to 3.9 using dilute sulfuric acid. Samples (1) to (4) were UHT sterilized as usual, and hot-packed three by three in each PET bottle. Of the three, one was stored at 50 ° C. for 11 days, one was stored at 60 ° C. for 3 days, and the other was stored at 5 ° C. for 1 day after filling with a PET bottle.

  Centrifugation was performed at 8000 rpm for 10 minutes from 15 ml of the stored beverage to precipitate lactic acid bacteria. After removing the supernatant, the cells were resuspended in PBS (−), and the same centrifugation was repeated to finally obtain a lactic acid bacteria suspension in which the solvent was replaced with PBS (−). Since skim milk powder coprecipitated for sample (2), the supernatant was removed after suspending only the skim milk powder by shaking the centrifuge tube at an appropriate strength after centrifugation. The density | concentration of the microbial cell in suspension was calculated by measuring the turbidity of the lactic acid bacteria PBS (-) suspension of sample (1)-(4).

In vitro antiallergic activity of lactic acid bacteria was determined by measuring the amount of IL-12 released into the medium when mixed culture with mouse spleen lymphocytes was performed. 6-10 week old BALB / c mice (Charles River) were dissected and lymphocytes were prepared from the spleen. Spleen lymphocytes were suspended in RPM11640 (SIGMA) medium supplemented with FCS (Roche) to a concentration of 10% so that the cell concentration was 2.5 × 10 ⁶ cells / ml. Lactic acid bacteria were added to the above medium at 0.5 μg / ml, and cultured for 24 hours at 37 ° C. with a CO ₂ concentration of 5%. The culture supernatant was collected by centrifugation, and IL-12 production was measured using Opt EIA ELISA Set (Becton Dickinson).

  FIG. 1 shows the antiallergic activity of the cells isolated from samples (1) to (4). In the case of adding only lactic acid bacteria (1), anti-allergic activity is about 80% and 60% against the cells isolated on the next day of manufacture when stored at 50 ° C. for 11 days or when stored at 60 ° C. for 3 days, respectively. It had fallen to. On the other hand, in (2) which added skim milk powder, the fall of activity was suppressed and it maintained substantially 100%. On the other hand, in (3) and (4) to which pectin and soybean polysaccharide were added, the activity decreased to the same extent or more as in (1) to which only lactic acid bacteria were added.

  From the above results, it was confirmed that the decrease in the antiallergic activity of lactic acid bacteria due to heating was significantly suppressed by coexisting lactic acid bacteria and skim milk powder. Moreover, the accelerated test which preserve | saves in the state heated at 50 degreeC or 60 degreeC is generally used widely as a method of estimating the influence on food-drinks at the time of long-term storage. From this, coexistence of lactic acid bacteria and skim milk powder suppresses the decrease in antiallergic activity not only against heat history at 50 ° C and 60 ° C, but also when stored at lower temperatures for long periods of time. Can be easily guessed.

  In response to the results of the above examples, beverages were actually prepared as follows, and the effects of the present invention when stored for a long time at a lower temperature were confirmed.

As an example, 0.038% by weight (corresponding to about 3.8 × 10 ¹⁰ cells per 100 ml) of lactic acid bacteria KW3110 strain was added to 2.8% by weight of skim milk powder, and granulated sugar, pectin, After preparing Beverage 2 using soybean polysaccharide, citric acid, sodium citrate and flavor, UHT sterilized as usual and hot-packed into PET bottles.

Next, as a comparative example, as described in Example 15 (Manufacture of sports drink) of Republished 2004-096246, lactic acid bacteria KW3110 strain dried cells were added to granulated sugar, citric acid, sodium citrate, and fragrance. 0.0143% by weight (corresponding to about 1.43 × 10 ¹⁰ per 100 ml) was added to prepare Beverage 1, then UHT sterilized as usual, and hot-packed into a PET bottle.

  The obtained beverage was stored at 35 ° C. for 0 month, 1 month or 2 months, and after storage, cell separation and activity measurement using IL-12 as an index were performed in the same manner as in Example 1.

  FIG. 2 shows the antiallergic activity of the cells isolated from beverages 1 and 2. When compared with the activity at the time of storage for 0 month in beverage 1, the activity was reduced by about 22% in 1 month and about 75% in the cells of 2 months. On the other hand, in beverage 2 in which skim milk powder coexists, the decrease in activity after storage for 2 months was suppressed to about 20%.

  From the above results, as predicted from the results of the accelerated test, the anti-allergic activity of lactic acid bacteria can be reduced by coexisting lactic acid bacteria and nonfat solid milk, which is a non-fat solid matter, even during long-term storage of 2 months. Suppressed. In addition, since beverages 1 and 2 are both beverage formulations having a satisfactory flavor, not only when lactic acid bacteria and skim milk are added to deionized water as in Example 1, but also skim milk powder is added to the actual beverage. In the case of coexistence, it was confirmed that the effect of suppressing the decrease in antiallergic activity of lactic acid bacteria was obtained.

  Since the antiallergic activity of lactic acid bacteria contained in beverages can be maintained even with long-term storage or heat history such as heating, it contributes to the development of functional beverages that have a high effect of preventing and improving allergic diseases.

The lactic acid bacteria antiallergic activity (relative activity) in an acceleration test is shown. The lactic acid bacteria antiallergic activity (relative activity) in a lactic acid bacteria containing drink, skim milk powder, and a lactic acid bacteria containing drink is shown.

Claims (16)

  A beverage comprising lactic acid bacteria having antiallergic activity and a milk component.   The beverage according to claim 1, wherein the milk component is a non-fat solid.   The beverage according to claim 2, wherein the non-fat solid content is skim milk powder.   The beverage according to claim 3, wherein skim milk powder is blended in a range of 0.1 to 15% by weight.   The lactic acid bacterium is selected from the group consisting of Lactobacillus paracasei KW3110 strain, Lactobacillus plantarum KW4110 strain, Lactobacillus paracasei KW3925 strain, Lactobacillus paracasei KW3926 strain, Streptococcus salivarius KW3210 strain, and derivatives thereof The beverage according to any one of claims 1 to 4, wherein the beverage is characterized by that.   The beverage according to any one of claims 1 to 5, wherein the dried lactic acid bacteria are dead cells. The beverage according to any one of claims 1 to 6, wherein dry lactic acid bacteria are mixed in a range of 10 ⁹ to 10 ¹¹ per 100 ml of beverage.   The beverage according to any one of claims 1 to 7, wherein the beverage is in a sealed container.   A method for suppressing a decrease in the antiallergic activity of lactic acid bacteria, comprising blending dried lactic acid bacteria having antiallergic activity and milk components in a beverage.   The method according to claim 9, wherein the milk component is non-fat solids.   The method according to claim 10, wherein the non-fat solid is nonfat dry milk.   The method according to any one of claims 9 to 11, wherein skim milk powder is blended in a range of 0.1 to 15% by weight.   The lactic acid bacterium is selected from the group consisting of Lactobacillus paracasei KW3110 strain, Lactobacillus plantarum KW4110 strain, Lactobacillus paracasei KW3925 strain, Lactobacillus paracasei KW3926 strain, Streptococcus salivarius KW3210 strain, and derivatives thereof 13. A method according to any one of claims 9 to 12, characterized in that   The method according to any one of claims 9 to 13, wherein the dried lactic acid bacteria are dead cells. The method according to any one of claims 9 to 14, wherein dry lactic acid bacteria are mixed in a range of 10 ⁹ to 10 ¹¹ per 100 ml of beverage.   16. A method according to any one of claims 9 to 15, characterized in being placed in a sealed container.

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