JP2018000046A - Agent for preventing decrease in ability to avoid danger - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an agent that can effectively prevent a decrease in the ability to avoid a danger such as a fall with aging.SOLUTION: An agent for preventing a decrease in the ability to avoid a danger contains lactic acid bacteria as an active ingredient.SELECTED DRAWING: None

Description

  The present invention relates to a crisis avoidance ability decrease inhibitor, and more particularly, to a crisis avoidance ability decrease inhibitor that can effectively prevent a decrease in ability to avoid a crisis such as a fall.

  In recent years, with the progress of aging, the number of elderly accidents has increased and has become a social problem. When an elderly person falls, not only does serious injury such as a fracture occur, but the fall causes a fear, leading to increased anxiety and activity restrictions in daily life, and further deterioration in physical function and physical fitness. There is also a risk of falling into a vicious circle. Crisis associated with aging such as falls falls due to various factors.

  A fall is likely to occur in situations where the center of gravity changes significantly, such as when the posture is changed or when a disturbance stimulus is applied. The standing posture is maintained by the various functions of many motor and sensory systems. However, if the ability to maintain body balance decreases with age, the center of gravity is more unstable when standing. It becomes easy to lose balance. In order to maintain the balance of the body, coordinated activities of many muscles are necessary, but with the aging, the timing of the activity of muscles in an antagonistic relationship is shifted. In addition, a response such as momentarily grasping something to a disturbance stimulus is delayed. For this reason, it is thought that when the posture is changed or when a disturbance stimulus is applied, the balance is lost and it is easy to fall.

  Furthermore, with age, mental functions change, such as a decrease in will / motivation, and active and exploratory behavior in a new environment is reduced. Under new circumstances, unknown crises that are difficult to deal with with the conventional behavior can occur, but in order to avoid such crises associated with environmental changes, we must first actively work and actively collect information. To foresee and detect possible crises. However, with aging, the activity and exploration behavior in the new environment declines, making it difficult to grasp the surrounding environment and making it difficult to respond to the crisis.

  In order to prevent crises associated with aging such as falls, it is recommended to acquire appropriate exercise habits, but it is burdensome for the elderly, and it is difficult to practice continuously. Is the actual situation.

  This invention makes it a subject to provide the crisis avoidance capability fall inhibitor which can suppress effectively the fall of the capability which avoids crisis, such as a fall accompanying aging, effectively.

  As a result of diligent research to solve the above-mentioned problems, the present inventors have suppressed the decrease in balance retention ability by ingesting lactic acid bacteria, and also effective in reducing the reactivity to actively exercise in a new environment The inventors have found that this can be prevented, and have completed the present invention.

  That is, this invention is a crisis avoidance capability fall inhibitor containing lactic acid bacteria as an active ingredient.

  Moreover, this invention is the food-drinks for crisis prevention ability fall suppression which contain lactic acid bacteria as an active ingredient.

  The crisis avoidance ability lowering inhibitor and the food for preventing crisis avoidance ability reduction of the present invention suppress the decrease in the body's balance maintaining function with aging by ingestion, and active exercise in a new environment Has the effect of promoting Therefore, it is possible to avoid a crisis associated with aging such as a fall.

  The crisis avoidance ability decrease inhibitor of the present invention contains lactic acid bacteria as an active ingredient. Lactobacillus is not particularly limited, and for example, Lactobacillus casei, Lactobacillus gasseri, Lactobacillus acidophilus, Lactobacillus cremoris, Lactobacillus cremoris, Lactobacillus cremoris Helbeticus (Lactobacillus helveticus), Lactobacillus salivarius, Lactobacillus fermentum, Lactobacillus yoghurti, Lactobacillus delgulchii subspecies. Bulgaricus (Lactobacillus delbrueckii subsp. Bulgaricus), Lactobacillus delbruecki subspecies. Delbrueckii, Lactobacillus johnsonii, Lactobacillus mali and other Lactobacillus bacteria, Streptococcus thermophilus and other Streptococcus thermophilus, Streptococcus thermophilus Lactococcus lactis subspecies. Lactococcus lactis subsp. Lactis, Lactococcus lactis subspecies. Lactococcus lactis subsp. Cremoris, Lactococcus plantarum, Lactococcus raffinolactis and other Lactococcus bacteria, Enterococcus faecalis, Enterococcus enterocium And the like, and one or more of these lactic acid bacteria can be used. Among these, Lactobacillus casei is preferable, and among Lactobacillus casei, Lactobacillus casei YIT9029 strain (FERM BP-1366) is more preferable. The Lactobacillus casei YIT9029 was already filed on May 18, 1987 by the applicant of the Ministry of International Trade and Industry. It has been deposited as a FERM BP-1366 at the new address, moved to room 120, 2-5, Kazusa-Kamashita, Kisarazu City, Chiba Prefecture 292-0818.

  The form of the lactic acid bacterium is not particularly limited, and it may be a live cell or a dead cell, and may be a wet cell or a dry cell. Moreover, you may use as a culture, its concentrate, a dried material, etc., and microbial cell processed materials, such as a crushed cell material and an extract, may be sufficient. From the viewpoint of the effect of suppressing the reduction of crisis avoidance ability, viable cells are preferably used.

  The crisis avoidance ability lowering inhibitor of the present invention can be formulated into the above lactic acid bacteria in combination with a pharmaceutically acceptable carrier, if necessary.

  Examples of the pharmaceutically acceptable carrier include glucose, lactose, sucrose, starch, mannitol, dextrin, fatty acid glyceride, polyethylene glycol, hydroxyethyl starch, ethylene glycol, polyoxyethylene sorbitan fatty acid ester, amino acid, gelatin, albumin , Water, physiological saline and the like. Further, if necessary, conventional additives such as stabilizers, wetting agents, emulsifiers, binders, tonicity agents, excipients and the like can be appropriately added.

  The dosage form of the crisis avoidance ability lowering inhibitor of the present invention is not particularly limited, and examples thereof include liquids, powders, granules, capsules, tablets, suppositories, and external preparations, and can be prepared according to conventional methods. .

The content of lactic acid bacteria in the crisis avoidance ability reduction inhibitor of the present invention is not particularly limited, but is, for example, 0.0001 to 50% by mass (hereinafter simply indicated as “%”) as the dry cell weight. . Moreover, since the crisis avoidance ability fall inhibitory effect is exhibited more effectively, it is preferable that the number of viable bacteria contained in the crisis avoidance ability decline inhibitor is 10 ⁸ cfu / g or more, particularly 10 ⁸ cfu / g to 10 to 10. It is preferably ¹⁰ cfu / g. The administration method may be either oral administration or parenteral administration, but oral administration is preferred because it is easy to administer and suitable for long-term administration. Further, the dose is not particularly limited, but the number of living lactic acid bacteria is preferably 10 ⁸ cfu or more, more preferably 10 ¹⁰ cfu or more, more preferably 10 ¹¹ cfu or more per day. Particularly preferred is 10 ¹¹ to 10 ¹² cfu.

  The food / beverage product for suppressing the reduction of crisis avoidance ability according to the present invention (hereinafter sometimes simply referred to as “food / beverage product”) is prepared by blending known food additives and / or food materials with the lactic acid bacterium, according to a conventional method. Can do. The form is not particularly limited and can be, for example, liquid, tablet, capsule, paste, granule or the like. As foods and drinks, fermented milk foods and drinks, fermented soy milk, fermented fruit juices, fermented vegetable juices and other fermented foods and drinks, bread, biscuits, hot cakes, noodles, tablet confectionary foods, mainly gum, candy, and Japanese sweets Such as confectionery such as ham, sausage, meat food such as chikuwa, kamaboko, seafood, seasonings such as dressing, soy sauce, jam, sprinkles, beverages such as tea, juice, soft drinks, alcoholic beverages, etc. Can be mentioned. Among these, the fermented food / beverage products which contain Lactobacillus casei in the state of a living microbe are preferable, and fermented milk food / beverage products are more preferable.

  The fermented milk food / beverage products of this invention can be manufactured in accordance with a conventional method. For example, inoculate lactobacillus casei and other microorganisms as necessary in an animal milk medium consisting of milk products such as milk, goat milk, skim milk powder, whole milk powder, and fresh cream. A fermented milk base is obtained by homogenization, and a syrup solution is added to and mixed with the fermented milk base, and flavors and food materials are further added to obtain a final product.

  The fermented milk food / beverage product of the present invention is not limited to fermented milk specified by an ordinance such as milk, and includes dairy lactic acid bacteria beverages, lactic acid bacteria beverages, kefir, yogurt and the like. Examples of the form include a plain type, a flavored type, a fruit type, a sweetness type, a soft type, a drink type, a hard type, and a frozen type.

  These fermented milk foods and drinks can be blended with various ingredients of food, for example, various ingredients such as various sugars, thickeners, emulsifiers, various vitamins and the like as necessary. Specific examples of these food materials include sugars such as sucrose, glucose, fructose, palatinose, trehalose, lactose, xylose, maltose, sorbitol, xylitol, erythritol, lactitol, palatinit, reduced starch syrup, reduced maltose starch syrup, etc. High-sweetness sweeteners such as sugar alcohol, aspartame, thaumatin, sucralose, acesulfame K, stevia, agar, gelatin, carrageenan, guar gum, xanthan gum, pectin, locust bean gum, gellan gum, carboxymethylcellulose, soy polysaccharide, propylene glycol alginate, etc. Various thickeners (stable), sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, lecithin emulsifier, etc. Milk fat such as cream, butter, sour cream, acidulants such as citric acid, lactic acid, acetic acid, malic acid, tartaric acid, gluconic acid, various vitamins such as vitamin A, vitamin B, vitamin C, vitamin E, calcium , Magnesium, zinc, iron, manganese and other minerals, yogurt, berry, orange, pear, perilla, citrus, apple, mint, grape, apricot, pair, custard cream, peach, Flavors such as melon, banana, tropical, herbal, tea and coffee can be listed.

Although content of the lactic acid bacteria in the food / beverage products of this invention is not specifically limited, As dry cell weight, it is 0.0001 to 50%, for example. Moreover, since the crisis avoidance ability fall inhibitory effect is exhibited more effectively, it is preferable that the number of viable bacteria contained in the food and drink of the present invention is 10 ⁸ cfu / g or more, particularly 10 ⁸ cfu / g to ^{10 10} cfu. / G is preferable. Its intake is not particularly limited, as the viable cell count of lactic acid bacteria per day, preferably ¹⁰ 8 cfu or more, more preferably ¹⁰ 10 cfu or more, more preferably 10 ¹¹ cfu or more, and particularly preferably 10 ¹¹ -10 ¹² cfu.

  The crisis avoidance ability lowering inhibitor and food and drink for suppressing crisis avoidance ability reduction of the present invention maintain the coordinated activity of muscles in an antagonistic relationship, and are responsive to external stimuli such as grasping instantaneously against stimuli. By suppressing the delay, it is possible to prevent a decrease in the balance maintaining function. In addition, the ability to actively react in new environments can be suppressed, and the ability to foresee and recognize possible crises can be maintained. Therefore, it is possible to detect and recognize a crisis, take action to avoid it, and avoid a crisis such as a fall. In the present invention, the crisis avoidance ability means a balance maintaining function and / or reactivity. The balance maintaining function is the ability to maintain the balance of the body, and is maintained by suppressing the reduction of the motor coordination function and the instantaneous force as described above. In addition, it is known that the balance sensation that requires instantaneous force is improved by increasing grip strength (Reference 1: The 50th Annual Meeting of the Japanese Physical Therapy Association O-0686 “Grip strength of the elderly” Effect of augmentation on physical function "), grip strength is considered to be one index for suppressing the decrease in balance retention function. Responsiveness is the ability to actively exercise in a new environment and is distinguished from the ability to exercise in a familiar environment.

  EXAMPLES Hereinafter, although an Example etc. are given and this invention is demonstrated in detail, this invention is not limited to these Examples etc. at all.

Example 1
14 normal male aging processes (SAMR1 / Ta Slc (SAMR1) mice) 13 individuals, 4 week old male aging-promoting mice (SAMP8 / Ta Slc (SAMP8) mice) 34 individuals (above, Japan) SLC Co., Ltd.) was kept individually and kept at a constant temperature (23 ± 1 ° C.), a constant humidity (60 ± 5%), and a light / dark cycle of 12 hours. During 2-3 weeks of habituation breeding, body weight, locomotor activity, grip strength, etc. were measured, and after acclimation, SAMP8 mice were divided into 2 groups so that each index was even, and the Lactobacillus prepared by the method shown below Casei YIT9029 (hereinafter sometimes abbreviated as “LcS”) Live bacteria mixed feed (SAMP8 LcS group) or CE-2 feed ((CLEA Japan), control feed; SAMP8 group) for 10 months (44 Week) SAMR1 mice were fed CE-2 diet (SAMR1 group). The frequency of changing the feed was twice a week. During the breeding period, responsiveness, spontaneous exercise amount and grip strength were measured over time by the following methods. Table 1 shows the measurement results of reactivity, Table 2 shows the measurement results of spontaneous momentum, and Table 3 shows the measurement results of grip strength.

(LcS live feed)
A feed containing about 1 × 10 ⁸ cfu / g of LcS viable bacteria was used in the CE-2 feed. The control feed used was CE-2 feed. In addition, the average food intake during the breeding period of the SAMP8 LcS group was about 4 g / day, and the average body weight was about 30 g.

(Evaluation of reactivity)
The reactivity is determined by taking the mouse from the cage and moving it to the measurement cage, and then visually observing the state of movement when the excitement has subsided. The higher the score, the lower the reactivity. Judged. Evaluation was performed at 4, 6, 8 and 10 months after the start of administration.
[Reactivity]
0. State seen at a young age (from 16 to 24 weeks) (After being moved to a cage, actively perform exploratory behavior (walk around, stand up, etc.))
1. 1. Toe standing walking (chocolate walking) or excited state 2. Move slowly. It doesn't move, it starts to move when the butt is pushed. Does not move at all

(Measurement of spontaneous momentum)
Spontaneous momentum was measured for 24 hours using 10 emitted infrared detection type spontaneous movement sensors (NS-AS01) and data recording software (DAS system; Neuroscience, Inc.). Spontaneous exercise can measure athletic ability in a familiar environment. Measurements were taken before the start of administration and at 1, 4, 8 and 10 months after the start of administration.

(Measure grip strength)
The grip strength of the four limbs of the mouse was measured as a tensile force (Newton, N) using a Saito-type mouse grip strength measuring device manufactured by Muromachi Kikai Co., Ltd. The mouse was able to grasp the grid-like metal rod connected to the machine, the mouse's tail was slowly pulled, and the maximum force until the mouse was released without being able to withstand the mouse was recorded as the grip strength. Each animal was measured three times per test, and the average value was taken as the grip strength. Measurements were taken before administration and at 7.5, 9 and 10 months after administration.

(Statistical processing)
Tests between groups in SAMR1 group and SAMP8 group and SAMP8 group and SAMP8 LcS group were performed. For items measured over time, surviving individuals at each time point were analyzed. The reactivity score was tested by Wilcoxon rank sum test. Other data were analyzed by Student's t-test when there was no significant difference in variance, and by Aspin-Welch's t-test when there was significant difference. In all cases, it was judged that there was a significant difference when the risk rate was less than 5%. Data are shown as mean ± standard deviation.

  The responsiveness score in the SAMP8 group was significantly higher at the 6th, 8th, and 10th month than in the SAMR1 group, confirming an aging tendency. In addition, the reactivity of the SAMP8 LcS group was significantly lower in the 6th and 10th month of administration than in the SAMP8 group, and tended to be lower in the 8th month of administration. On the other hand, there was no significant difference in the amount of spontaneous exercise among the SAMR1, SAMP8, and SAMP8 LcS groups throughout the period. The results show that ingestion of Lactobacillus casei has no effect on the ability to exercise in a familiar environment, but suppresses the decline in the ability to actively exercise in a new environment. It was done.

The grip strength of the SAMP8 LcS group was significantly higher at the 7.5th month of administration compared to the SAMP8 group, and was higher at the 9th and 10th month of administration. From this, it was shown that ingestion of LcS suppresses a decrease in grip strength of SAMP8 mice. Therefore, it was confirmed that the decrease in grip strength was suppressed by ingestion of Lactobacillus casei. In order to exert grip strength, it is necessary to grasp not only muscle strength but also muscle activity in response to stimulation. In addition, as described above, the grip strength is one index of the balance holding function, suggesting that the decrease in the balance holding function was suppressed by ingestion of Lactobacillus casei. In addition, the mice in the SAMP8 LcS group ingest approximately 4 × 10 ⁸ cfu of LcS per day, and when converted to a human intake of 60 kg from the body weight, it is about 8 × 10 ¹¹ cfu per day.

Example 2
A syrup was mixed with skim milk powder solution inoculated with Lactobacillus casei strain YIT9029, fermented at 37 ° C., added with fragrance, homogenized and filled into a container to obtain a fermented beverage. The number of viable bacteria of Lactobacillus casei in 100 mL of this fermented dairy product was 1 × 10 ¹¹ cfu.
that's all

Claims (8)

Crisis-avoidance ability decrease inhibitor containing lactic acid bacteria as an active ingredient. The crisis avoidance ability lowering inhibitor according to claim 1, wherein the lactic acid bacterium is a lactic acid bacterium belonging to the genus Lactobacillus. 3. The crisis avoidance ability decrease inhibitor according to claim 1 or 2, wherein the lactic acid bacterium is Lactobacillus casei. The crisis avoidance ability lowering inhibitor according to any one of claims 1 to 3, wherein the crisis avoidance ability is a balance maintaining function and / or reactivity. Lactic acid bacteria are live bacteria, The crisis avoidance capability fall inhibitor of any one of Claims 1-4 characterized by the above-mentioned. 6. The crisis avoidance ability lowering inhibitor according to any one of claims 1 to 5, comprising 10 ⁸ cfu / g or more of live bacteria of lactic acid bacteria. Food / beverage product for suppressing the reduction of crisis avoidance ability containing lactic acid bacteria as an active ingredient. The food / beverage for a crisis avoidance capability fall suppression of Claim 7 whose food / beverage products are fermented food / beverage products.