JP2018016561A - Remedy for stumbling while walking - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a medicine, quasi-drug, or food, which is useful for improving stumbling while walking, or a material or preparation, which can be incorporated in any of them.SOLUTION: According to the present invention, there is provided a remedy for stumbling while walking. The remedy comprises 5 to 100% by mass of phospholipid and 1 to 50% by mass of sphingomyelin and has milk fat globule membrane as an active ingredient. Sphingomyelin is administered or ingested at 10 to 1500 mg per adult per day. Furthermore, glucosamine or a salt thereof may be contained as an active ingredient (10 to 20,000 mg per adult per day). The dosage form of the composition is a solid preparation for oral administration.SELECTED DRAWING: None

Description

  The present invention relates to an agent for improving tripping during walking.

Falling while walking is one of the accidents that we want to reduce regardless of age. Especially for elderly people, falls can lead to a decrease in daily activities and quality of life.
The fall mainly occurs from “stumbling” during walking (Non-patent Document 1). Stumbling during walking is generally defined as a phenomenon that can cause a fall when the foot (mainly the toes) suddenly touches the floor or some other object during the swing phase. Patent Document 2). Striking while walking and subsequent internal falls include skeletal muscle mass, muscle function, sensory function, instantaneous power, changes in visual acuity, decreased visual acuity, osteoarthritis, Parkinson's disease, etc. Drug side effects and the like are said (Non-Patent Documents 3 and 4), and these are often entangled with external factors.

  On the other hand, milk-fat globule membrane (MFGM) is a membrane component that coats milk fat globule secreted from the mammary gland and is often found in fractions containing high amounts of milk complex lipids such as buttermilk and buttersarum. It is known to be included (Non-Patent Document 5). It has been reported that the milk fat globule membrane has not only a function of dispersing fat in milk, but also physiological functions such as a motor function improving action and a muscle strength improving action in mice (Patent Document 1).

Glucosamine is a kind of natural amino sugar, and is mainly present in N-acetyl form in animals and plants, microbial complex carbohydrates, particularly chitin, proteoglycan, glycoprotein, and glycolipid. Industrially, chitin is mainly hydrolyzed and crystallized in the form of hydrochloride or sulfate.
In recent years, research on physiological functions of glucosamine has been promoted, and it has been reported that it has physiological functions such as knee osteoarthritis and joint pain improvement, skin moisturizing effect, etc., for example, containing lutein and glucosamine as active ingredients A prophylactic composition for arthritis (Patent Document 2) and a herbal composition useful for the prevention or treatment of joint pain comprising glucosamine and a crushed product of herbal medicine have been proposed (Patent Document 3).
However, there is no report on the effects of milk fat globule membrane and glucosamine, and the combination of milk fat globule membrane and glucosamine on tripping during walking.

JP 2010-59155 A JP 2013-95723 A JP 2006-176460 A

N Eng J Med, 1988, 319, p. 1701-07 Gait & Posture, 2010, Vol. 32, p. 429-435 Clin Nutr, 2012, Vol. 31, p. 652-658 J Am Geriatr Soc, 2001, 49, p. 508-515 Atsushi Miura, FOOD STYLE 21, 2009

  The present invention relates to providing a pharmaceutical, a quasi-drug, or a food useful for improving tripping during walking, or a material or a preparation that can be blended therein.

  The present inventor has intensively studied in view of the above problems, and found that combining milk fat globule membrane and glucosamine is useful for improving stumbling during walking.

That is, this invention provides the stumbling improving agent in walking which uses (A) milk fat globule membrane and (B) glucosamine or its salt as an active ingredient.
The present invention also provides a food for improving tripping during walking comprising (A) a milk fat globule membrane and (B) glucosamine or a salt thereof as active ingredients.

  According to the present invention, tripping during walking is improved, and it is possible to prevent a fall accident caused by the tripping.

The graph which shows the result of VAS evaluation.

The (A) milk fat globule film used in the present invention is defined as a film covering the milk fat globule and a mixture of components constituting the film. Milk fat globule membrane is rich in food experience and high safety.
The milk fat globule membrane is generally composed of lipids in about half of the dry weight, and the lipids are known to include triglycerides, phospholipids, and glycosphingolipids (Miura Akira, FOOD STYLE 21, 2009 and Keenan TW, Applied Science Publishers, 1983, pp89-pp130). It is known that phospholipids include sphingophospholipids such as sphingomyelin (SM), and glycerophospholipids such as phosphatidylcholine (PC), phosphatidylethanolamine (PE), and phosphatidylserine (PS).
In addition, it is known that a component other than lipid includes a glycoprotein called milk mucin (Mother, Biochim Biophys Acta, 1978).

  The (A) milk fat globule membrane used in the present invention has a lipid content in the milk fat globule membrane of 10% by mass or more, further 20% by mass or more, and further 30% by mass or more from the viewpoint of physiological effects. From the viewpoint of flavor and handling, it is preferably 100% by mass or less, more preferably 90% by mass or less, and further preferably 60% by mass or less.

  (A) The milk fat globule membrane has a phospholipid content in the milk fat globule membrane of 5% by mass or more, further 8% by mass or more, further 10% by mass or more, and further 15% by mass or more from the viewpoint of physiological effects. In view of flavor and handling, it is preferably 100% by mass or less, more preferably 85% by mass or less, further 70% by mass or less, and further preferably 60% by mass or less.

(A) The milk fat globule membrane has a sphingomyelin (SM) content in the milk fat globule membrane of 1% by mass or more, further 2% by mass or more, and further 3% by mass or more from the viewpoint of physiological effects. In view of flavor and handling, it is preferably 50% by mass or less, more preferably 30% by mass or less, further 25% by mass or less, and further preferably 20% by mass or less.
From the same point, (A) the content of sphingomyelin in the total phospholipid of the milk fat globule membrane is 3% by mass or more, further 5% by mass or more, further 10% by mass or more, and further 15% by mass or more. Further, it is preferably 50% by mass or less, more preferably 40% by mass or less, further 35% by mass or less, and further preferably 30% by mass or less.
In the present specification, the content of lipid and phospholipid in the milk fat globule membrane, and the content of sphingomyelin in the total phospholipid of the milk fat globule membrane are the mass ratio to the dry matter of the milk fat globule membrane. To do.

(A) The milk fat globule membrane can be obtained from raw milk by a known method such as a centrifugal separation method or an organic solvent extraction method. For example, a method for preparing a milk fat globule membrane described in JP-A-3-47192 can be used. Also, the methods described in Japanese Patent No. 3103218 and Japanese Patent Application Laid-Open No. 2007-89535 can be used.
Furthermore, you may use what improved purity by refine | purifying with methods, such as a dialysis, an ammonium sulfate fraction, gel filtration, isoelectric precipitation, ion-exchange chromatography, and a solvent fraction.
(A) The form of the milk fat globule membrane is not particularly limited, and may be any liquid, semi-solid (paste, etc.), solid (powder, solid, granule, etc.) at room temperature (15-25 ° C.), These may be used alone or in combination of two or more, but are preferably solid (powder).

(A) Examples of the raw milk for the milk fat globule membrane include milk and goat milk. Of these, milk is preferred because of its rich food experience and low cost. In addition, raw milk includes milk such as raw milk, whole milk powder and processed milk, as well as dairy products. Examples of dairy products include buttermilk, butter oil, buttersarum, whey protein concentrate (WPC) and the like. It is done.
Buttermilk is obtained when producing butter grains from cream obtained by centrifuging milk and the like. Since the buttermilk contains a lot of milk fat globule membrane, butter milk is used as the milk fat globule membrane. It may be used as it is. Similarly, since the milk fat globule membrane is contained in the butter serum produced when producing the butter oil, the butter serum may be used as it is as the milk fat globule membrane.

  (A) A commercial item can also be used for a milk fat globule membrane. Examples of such commercially available products include Megre Japan Co., Ltd. “BSCP”, Snow Brand Milk Products Co., Ltd. “Milk Ceramide MC-5”, New Zealand Milk Products “Phospholipid Concentrate Series (500, 700)”, and the like.

(B) Glucosamine used in the present invention is a compound represented by the molecular formula C ₆ H ₁₃ NO ₅ . By combining (A) milk fat globule membrane and (B) glucosamine or a salt thereof, tripping during walking can be remarkably prevented.
Glucosamine may be D-form or L-form, and may be DL-form in which both isomers are mixed, but D-form is preferred. Further, either α type or β type may be used.
Examples of the salt of glucosamine include inorganic acid salts such as hydrochloride, sulfate, and phosphate; acetate, propionate, tartrate, fumarate, maleate, malate, citrate, methane Organic acid salts such as sulfonate, p-toluenesulfonate, trifluoroacetate and the like can be mentioned, and hydrochloride is preferred.
These glucosamines or salts thereof can be used alone or in combination of two or more.
(B) Glucosamine or a salt thereof may be produced by a known method such as enzymatic treatment, hydrolysis, microbial fermentation, chemical synthesis, etc. of chitin obtained from a shell such as crab or shrimp, or a commercially available product is used. You can also.

  In the present invention, the ratio of (A) milk fat globule membrane and (B) glucosamine or a salt thereof is the content of component (A) with respect to glucosamine equivalent of component (B) (in terms of dry matter) from the viewpoint of physiological effects. The mass ratio [(A) / (B)] is preferably 0.15 or more, more preferably 0.3 or more, still more preferably 0.5 or more, and preferably 10 or less, more preferably 5 Below, more preferably 1 or less.

As shown in the Examples below, the combination of (A) milk fat globule membrane and (B) glucosamine or a salt thereof has an action of significantly improving tripping during walking in humans. Its action is superior to that of glucosamine alone. In addition, the present inventors have previously found that tripping during walking is improved by the milk fat globule membrane (patent pending). The ability to improve stumbling during walking is the ability to improve muscular strength and muscular strength, even though intake of milk fat globule membrane does not increase muscle mass or improve muscle function. Is different.
Therefore, the combination of (A) milk fat globule membrane and (B) glucosamine or a salt thereof can be a stumbling-improving agent useful for improving stumbling during walking, and produces a stumbling-improving agent during walking. Can be used for. That is, the combination of (A) milk fat globule membrane and (B) glucosamine or a salt thereof can be applied to humans who are concerned about tripping during walking, and can be used to improve tripping during walking.
Here, in this specification, “stumbling” refers to a phenomenon that may cause a fall when the foot (mainly the toes) suddenly contacts the floor or some object during the swing phase (Gait) & Posture, 2010, 32, p. 429-435). Therefore, by preventing tripping during walking, it is possible to prevent a fall accident that occurs due to tripping.
“Walking” refers to the movement of a person standing upright and moving at any speed.
“Improvement” refers to improvement of symptoms or conditions, prevention or delay of deterioration of symptoms or conditions, or reversal, prevention or delay of progression of symptoms.
“Use” may be administration or ingestion to a human and may be therapeutic or non-therapeutic. “Non-therapeutic” means a concept that does not include medical practice, that is, a concept that does not include a method for surgery, treatment, or diagnosis of a human, more specifically, a doctor or a person who has received instructions from a doctor operates on a human. It is a concept that does not include a method of performing treatment or diagnosis.

  The stumbling-improving agent during walking of the present invention may be formulated into one dosage form using (A) milk fat globule membrane and (B) glucosamine or a salt thereof as a compounding agent, or a single formulation formulated simultaneously. Alternatively, it may be a kit that can be used separately at intervals. Preferably, it is a one-drug form containing (A) a milk fat globule membrane and (B) glucosamine or a salt thereof together.

  The stumbling-improving agent during walking of the present invention becomes a pharmaceutical, quasi-drug or food that exhibits a stumbling-improving effect during walking when ingested or administered to animals including humans, and the stumbling-improving agent during walking is It can be a raw material or a preparation used in combination with the pharmaceutical, quasi-drug or food.

  The foods include foods (designated health foods, functionally labeled foods) that have the concept of improving stumbling while walking and that are allowed to be labeled as necessary. Since these foods are foods whose function is permitted, they can be distinguished from general foods.

Examples of the dosage form of the above pharmaceutical products (including quasi drugs, the same applies hereinafter) include oral administration using tablets, capsules, granules, powders, troches, syrups and the like.
Such various dosage forms are prepared by combining (A) milk fat globule membrane of the present invention and (B) glucosamine or a salt thereof, or other pharmaceutically acceptable carriers such as excipients, Binders, extenders, disintegrants, surfactants, lubricants, dispersants, buffers, preservatives, flavoring agents, fragrances, coating agents, carriers, diluents, glucosamine or salts thereof and milk fat globules It can be prepared by appropriately combining medicinal ingredients other than the film.
Among these, a preferable dosage form is a solid preparation for oral administration, and a tablet is preferable.

  The content of the (A) milk fat globule membrane in the pharmaceutical product (in terms of dry matter) is generally 0.01% by mass or more, preferably 0.1% by mass or more, more preferably 0.2% by mass or more. More preferably, it is 1% by mass or more, preferably 90% by mass or less, more preferably 80% by mass or less, still more preferably 70% by mass or less, and further preferably 60% by mass or less.

  The content of (B) glucosamine or a salt thereof in a pharmaceutical product is generally 0.8% by mass or more, preferably 8% by mass or more, more preferably 25% by mass, and still more preferably 33% by mass or more in terms of glucosamine. In addition, it is preferably 75% by mass or less, more preferably 66% by mass or less, and still more preferably 58% by mass or less.

  In addition to various food compositions such as soft drinks, tea beverages, coffee beverages, fruit juice beverages, carbonated beverages, jelly, wafers, biscuits, bread, noodles, sausages and various food compositions Furthermore, a nutritional supplement composition in the same form (solid preparations such as tablets, capsules, troches, etc.) as the above-mentioned oral administration preparations can be mentioned. Of these, solid preparations are preferable, and tablets are more preferable.

  Various forms of food include (A) milk fat globule membrane and (B) glucosamine or a salt thereof, or other food ingredients, solvents, softeners, oils, emulsifiers, preservatives, acidulants, sweeteners It can be prepared by appropriately combining bitterings, fragrances, stabilizers, colorants, antioxidants, humectants, thickeners, milk fat globule membranes and active ingredients other than glucosamine or salts thereof.

  The content of the (A) milk fat globule film in the food (in terms of dry matter) varies depending on the use form, but in the beverage form, it is preferably 0.001% by mass or more, more preferably 0.01% by mass or more. More preferably, it is 0.1% by mass or more, preferably 3% by mass or less, more preferably 2% by mass or less, and still more preferably 1% by mass or less.

  The content of (B) glucosamine or a salt thereof in food varies depending on the form of use, but in the form of a beverage, it is preferably 0.08% by mass or more, more preferably 0.8% by mass or more, more preferably 0.8% by mass or more in terms of glucosamine. Preferably it is 1 mass% or more, Preferably it is 25 mass% or less, More preferably, it is 8 mass% or less, More preferably, it is 4 mass% or less.

  In the form of solid foods such as tablets and processed foods, the content of (A) milk fat globule membrane (in terms of dry matter) is preferably 0.05% by mass or more, more preferably 0.1% by mass or more, and still more preferably. Is 0.2% by mass or more, preferably 90% by mass or less, more preferably 80% by mass or less, still more preferably 70% by mass or less, and further preferably 60% by mass or less.

  In the form of solid foods such as tablets and processed foods, the content of (B) glucosamine or a salt thereof is 0.8% by mass or more, preferably 8% by mass or more, more preferably 25% by mass, more preferably in terms of glucosamine. Is 33% by mass or more, preferably 75% by mass or less, more preferably 66% by mass or less, and still more preferably 58% by mass or less.

The dose or intake of the stumbling-improving agent of the present invention may vary according to the weight, sex, age, condition or other factors of the subject of administration or intake. The dose, route, interval, and amount and interval of ingestion can be appropriately determined by those skilled in the art, but usually as a milk fat globule membrane (on a dry matter basis) per day for one adult (60 kg) The weight is preferably 0.1 g or more, more preferably 0.3 g or more, still more preferably 1 g or more, and preferably 30 g or less, more preferably 20 g or less, still more preferably 10 g or less.
Moreover, it is usually 10 mg or more, more preferably 20 mg or more, still more preferably 40 mg or more, and preferably 1500 mg or less, more preferably, as sphingomyelin per day per adult (60 kg). 1000 mg or less, More preferably, it is 500 mg or less, More preferably, it is 250 mg or less.
Moreover, normally, it is preferably 10 mg or more, more preferably 400 mg or more, further preferably 1200 mg or more, and preferably 20 g or less, more preferably 10 g as glucosamine per day per adult (60 kg). Hereinafter, it is more preferably 5 g or less.
In the present invention, such an amount is preferably administered or ingested once to several times a day.

The formulation can be administered or taken according to any plan.
The administration or ingestion period is not particularly limited, but it is preferable to administer or ingest repeatedly, preferably to administer or ingest for 5 days or more, more preferably to administer or ingest for 15 days or more. Further preferred.

  The subject of administration or ingestion is not particularly limited as long as it is a human who needs or desires to improve stumbling during walking, but administration or ingestion in humans who are aware of ease of stumbling during walking is effective. .

(Preparation of tablets)
In accordance with the Japanese Pharmacopoeia (general formulation “Tablet”), tablets having the composition shown in Table 1 below (Example 1: 350 mg / tablet, Comparative Example 1: 330 mg / tablet, Comparative Example 2: 450 mg / tablet) were prepared. .

The milk fat globule membrane (MFGM) used was prepared from milk.
The water content of MFGM was 3.6% by mass. The composition of MFGM was carbohydrates: 11.3 mass%, lipid: 25.1 mass%, protein: 53.6 mass% in terms of dry matter. In MFGM, the content of phospholipid was 16.6% by mass in terms of dry matter, and the content of sphingomyelin was 3.6% by mass.

Analysis of the MFGM and glucosamine was performed as follows.
(1) Protein analysis The amount of protein was determined as a nitrogen / protein conversion factor 6.38 using the Kjeldahl method.

(2) Analysis of lipid The amount of lipid was determined by an acid decomposition method. 1 g of a sample was weighed and decomposed with hydrochloric acid, and then diethyl ether and petroleum ether were added and mixed with stirring. The ether mixture layer was taken out and washed with water. After the solvent was distilled off and dried, the amount of lipid was determined by weighing the weight.

(3) Carbohydrate analysis The amount of carbohydrate was determined by excluding the amount of protein, the mass of lipid, the amount of ash, and the amount of water in the sample from the mass of the sample. The amount of ash was determined by the direct ashing method (the sample was ashed at 550 ° C. and weighed), and the amount of water was determined by the atmospheric pressure heating drying method (105 ° C. for 4 hours and weighed).

(4) Analysis of phospholipid 1 g of a sample was weighed and homogenized in 150 mL, 100 mL, and 20 mL of a 2: 1 (V / V) mixture of chloroform and methanol, and then an aqueous 0.88 mass% (W / V) potassium chloride solution. 93 mL was added and left overnight at room temperature. After dehydration filtration and solvent distillation, chloroform was added to make the total volume 50 mL. Of this, 2 mL was collected and the solvent was distilled off, followed by ashing by heat treatment at 550 ° C. for 16 hours. After the ash was dissolved in 5 mL of 6M hydrochloric acid aqueous solution, distilled water was added to make the total amount 50 mL. 3 mL was fractionated, 5 mL of molybdenum blue coloring reagent, 5 mL of 5 wt% (W / V) ascorbic acid aqueous solution and distilled water were added to make the total amount 50 mL, and the absorbance at 710 nm was measured. The amount of phosphorus was determined from a calibration curve using potassium dihydrogen phosphate, and the value obtained by multiplying the amount of phosphorus by 25.4 was taken as the amount of phospholipid.

(5) Analysis of sphingomyelin 1 g of a sample was weighed and homogenized in 150 mL, 100 mL, and 20 mL of a 2: 1 (V / V) mixture of chloroform and methanol, and then an aqueous 0.88 mass% (W / V) potassium chloride solution. 93 mL was added and left overnight at room temperature. After dehydration filtration and solvent distillation, chloroform was added to make the total volume 50 mL. 10 mL of this was collected and added to a silica cartridge column. The column was washed with 20 mL of chloroform, phospholipid was eluted with 30 mL of methanol, the solvent was distilled off, and the residue was dissolved in 1.88 mL of chloroform. A silica gel thin layer plate was loaded with 20 μL, and tetrahydrofuran: acetone: methanol: water = 50: 20: 40: 8 (V / V) as a one-dimensional developing solvent chloroform: acetone: methanol: acetic acid: water as a two-dimensional developing solvent. = Two-dimensional development was performed using 50: 20: 10: 15: 5 (V / V). The developed thin layer plate was sprayed with a ditomer reagent, the sphingomyelin spot was scraped, and 2 mL of a 3% by mass (V / V) nitric acid-containing perchloric acid solution was added, followed by heat treatment at 170 ° C. for 3 hours. After adding 5 mL of distilled water, 5 mL of molybdenum blue coloring reagent, 1 mL of 5 mass% (W / V) ascorbic acid aqueous solution and distilled water were added to make the total amount 50 mL, and the absorbance at 710 nm was measured. The amount of phosphorus was determined from a calibration curve using potassium dihydrogen phosphate, and the value obtained by multiplying the amount of phosphorus by 25.4 was taken as the amount of sphingomyelin.

(6) Analysis of glucosamine A sample of 1 g was weighed and water was added, followed by ultrasonic extraction for 30 minutes. After constant volume to 200 mL, it was filtered with a filter paper and then with a membrane filter, and the filtrate was used as a sample for high performance liquid chromatography. The conditions for the high performance liquid chromatograph operation are as follows.
Model: LC-10ADvp (Shimadzu Corporation)
Detector: differential refractometer RID-10A (Shimadzu Corporation)
Column: YMC-Pack ODS A, φ6.0 mm × 150 mm (YMC Co., Ltd.)
Column temperature: 45 ° C
Mobile phase: 23 mmol / L citrate buffer (pH 3.5) containing 0.005 mol / L Na octanesulfonate
Flow rate: 0.5mL / min
Injection volume: 20 μL

[Comparative verification test by double blind randomized parallel design]
(1) Subjects and test methods Healthy males and females in their 50s to 70s are divided into three groups: MFGM + glucosamine group, glucosamine group, and placebo group (22 people in each group), and the MFGM + glucosamine group contains MFGM and glucosamine. Tablets of Example 1 (total 10 tablets), glucosamine group containing tablets of Comparative Example 1 containing glucosamine (total 6 tablets), placebo group containing tablets of Comparative Example 2 not containing MFGM and glucosamine (total 7 tablets) ) Was taken at a favorite timing every day for 6 weeks.

(2) Evaluation of the stumbling improvement effect during walking The evaluation of the stumbling improvement effect during walking was evaluated by a subjective method using a visual analog scale (VAS). Specifically, regarding the state of “stumbling” during walking, the test was performed until the left edge 0 mm on the 100 mm straight line drawn on the paper before the start of the test (week 0) and 6 weeks after the start of the test. The position that seems to be most applicable as a state for several days between the “most stumbling” (numerical value 0) and “the least stumbling in all experienced so far” (numerical value 100) of 100 mm Marked on a straight line.

(3) Results 19 subjects in the MFGM + glucosamine group, 20 in the placebo group, and 21 in the glucosamine group, whose numerical value (VAS value) before the start of the test (week 0) was 90 or less, were 21 final analysis subjects.
Differences (Δ values) from the initial values of each group were calculated for the numerical values (VAS values) after 6 weeks of 60 final analysis subjects and are shown in FIG. In FIG. 1, M + G represents a MFGM + glucosamine group.
The obtained numerical value was shown by the average value +/- standard error.
From FIG. 1, the degree of ease of tripping during walking after the end of the test relative to before the start of the test was improved in the MFGM + glucosamine group as compared to the placebo group and glucosamine group (placebo <glucosamine <M + G). From this, it was confirmed that the stumbling during walking was remarkably improved by the combination of MFGM and glucosamine.

Claims (15)

  (A) A stumbling-improving agent during walking comprising milk fat globule membrane and (B) glucosamine or a salt thereof as active ingredients.   (A) The agent for improving tripping during walking according to claim 1, wherein the milk fat globule membrane contains 5 to 100% by mass of phospholipid.   (A) The agent for improving stumbling during walking according to claim 1, wherein the milk fat globule membrane contains 1 to 50% by mass of sphingomyelin.   The agent for improving stumbling during walking according to any one of claims 1 to 3, wherein the dosage form is a solid preparation for oral administration.   The agent for improving stumbling during walking according to claim 4, wherein the solid preparation is a tablet.   The agent for improving stumbling during walking according to any one of claims 1 to 5, wherein 10 to 1500 mg of sphingomyelin is administered or ingested per adult per day.   The agent for improving stumbling during walking according to any one of claims 1 to 6, wherein 10 to 20000 mg of glucosamine is administered or taken per day per adult.   (A) A food for improving tripping during walking comprising milk fat globule membrane and (B) glucosamine or a salt thereof as active ingredients.   (A) The food for improving stumbling during walking according to claim 8, wherein the milk fat globule membrane contains 5 to 100% by mass of phospholipid.   (A) The food for improving stumbling during walking according to claim 8, wherein the milk fat globule membrane contains 1 to 50% by mass of sphingomyelin.   The mass ratio [(A) / (B)] of the content of the component (A) to the glucosamine equivalent amount of the component (B) is 0.15 to 10, during walking according to any one of claims 8 to 10. Food for improving stumbling.   The food for improving stumbling during walking according to any one of claims 8 to 11, wherein the dosage form is a solid preparation for oral administration.   The food for improving tripping during walking according to claim 12, wherein the solid preparation is a tablet.   The food for improving stumbling during walking according to any one of claims 8 to 13, wherein 10 to 1500 mg of sphingomyelin is administered or taken per day per adult.   The food for improving stumbling during walking according to any one of claims 8 to 14, wherein 10 to 20000 mg of glucosamine is administered or ingested per day per adult.