JP5095912B2 - Immune enhancer - Google Patents

Description

  The present invention comprises a gramineous grain having an action of enhancing immunity and preventing the development of various bacteria, viral infections and cancer, and an immunopotentiator containing lactic acid bacteria as an active ingredient, a gramineous grain and lactic acid bacteria The present invention relates to a food and drink for enhancing immunity.

Immunity is a system for protecting a living body from bacteria, viruses, or tumors that occur in the body. In recent years, food ingredients that enhance this immune system have attracted attention. Known as such components are edible microorganisms such as lactic acid bacteria, mold and yeast, cell wall components thereof, and polysaccharides of basidiomycetes represented by shiitake mushrooms and agaricus, particularly β-glucans.
These components enhance the immune effect of various components in the body, such as tumor necrosis factor (hereinafter abbreviated as TNF), interleukins (hereinafter abbreviated as IL), and interferons (hereinafter abbreviated as IFN). This is caused by the activation and induction of production of substances collectively called cytokines. These induced substances act on immunocompetent cells and activate the immune system. Among cytokines, TNF is released from monocytes and macrophages and is known to exhibit cell proliferation and antiviral effects. The presence of IL1 to IL18 is known as ILs. Among them, IL12 is a peptide hormone produced mainly from monocytes and macrophages due to infection, inflammation, various immune responses and the like. IL12 is known to increase in production when monocytes and macrophages are activated, and to act on lymphocytes to induce IFNγ production. The names of IFNs vary depending on the type of cells to be produced, and three types are known: IFNα, IFNβ, and IFNγ. IFNγ is a glycoprotein with a molecular weight of approximately 20,000 that is produced mainly by lymphocytes. It acts as an immune regulator by acting on antiviral activity, activation of immune cells such as macrophages and natural killer cells, and induction of differentiation. Has been.
The pathology caused by weaker immunocompetent cell activity includes immune dysfunction, various abnormalities of the immune system, autoimmune diseases such as collagen disease and ulcerative colitis, allergic diseases, arteriosclerosis, insulin resistance, diabetes There are metabolic diseases such as multiple sclerosis, graft-versus-host disease, bacterial infections, viral infections, viral hepatitis, HIV infections, etc. It can be very beneficial in preventing, treating, improving, and preventing relapses. Therefore, there has been a strong demand for an immunopotentiator that can activate immunocompetent cells, and a food or drink that can activate immunocompetent cells.

In order to enhance the production of these IL1, IL12, or IFNγ, yeast cells, lactic acid cells, etc. are known in cell culture experiments as polysaccharides derived from microorganisms or cell wall components. It is also known that Lentinan, a basidiomycete β-glucan, which is a polysaccharide extracted from shiitake mushroom, is effective in enhancing the production of IL1, IL12 or IFNγ. However, these microorganisms and basidiomycetes require time and labor for cultivation and require special equipment. In addition, the extraction of β-glucan or other polysaccharides derived from these microorganisms and bile fungi is complicated in operation, complicated in the purification process, takes a lot of cost and operation time, and the obtained food material or food is very much. There is a problem that it becomes expensive. Furthermore, a technology for reducing water-soluble β-glucan derived from a gramineous plant having an immunopotentiating effect by acid hydrolysis or enzymatic degradation to enhance water solubility is also known (for example, see Patent Document 1). When used as a raw material, a heating operation or a long stirring operation is required, and there is a problem that costs for denaturation or molecular modification due to acid or heat increase. There is also a problem that many consumers have a sense of resistance to chemically processed foods. Therefore, there has been a demand for an immune enhancing component using a natural food without chemical treatment.
Japanese Unexamined Patent Publication No. 13-323001

  An object of the present invention is to provide an immunopotentiator combining a gramineous grain such as oat, barley, wheat, rye, rice, corn and lactic acid bacteria, and a food and drink for immune boost.

As a result of intensive research on food materials having an immune enhancing effect, the present inventors have found that each composition comprising a combination of gramineous grains such as oats and processed products thereof and lactic acid bacteria such as Lactobacillus is independent. As a result, the present inventors have found that the immunopotentiating effect is synergistically increased and has completed the present invention.
That is, the present invention is to co-cultured with peritoneal macrophages and spleen cells, the medium ovalbumin added as an immunogen, the addition of lactic acid bacteria, the addition of additive-free and oatmeal, in experimental systems that combine additive-free NO ₂ ^- ions production amount, IL12 amount was measured for IFNγ amount, NO ₂ reflects macrophage activation ^- ion amount, oatmeal added alone, although production in lactic acid bacteria added alone is confirmed, the case of adding lactic acid bacteria to oatmeal, Production increased dramatically.
In addition, cytokine production of IL12 and IFNγ was also observed when oatmeal alone or lactic acid bacteria were added alone, but when lactic acid bacteria, especially Lactobacillus gasseri bacteria were added to oatmeal, the production amount increased dramatically. did.
In this way, a composition comprising a combination of gramineous grains such as oats and processed products thereof and lactic acid bacteria such as Lactobacillus activates macrophages, each producing more NO ₂ ^- ions than a single one, It was found that cytokine production of IL12 and IFNγ synergistically increased, and it was found that a combination of gramineous grains and processed products thereof and lactic acid bacteria has a special immune enhancing effect.

Therefore, the present invention
(1) Immunity enhancing agent containing gramineous grain and / or processed product thereof and lactic acid bacteria
(2) The immunopotentiator according to (1) above, wherein the gramineous grain and / or processed product thereof is fermented with lactic acid bacteria.
(3) The immunopotentiator according to any one of (1) to (2) above, wherein a gramineous grain and / or processed product thereof and lactic acid bacteria or fermented milk are mixed.
(4) The immunopotentiator according to any one of (1) to (3), wherein the gramineous grain is oat, barley, wheat, rye, corn, or rice grain.
(5) The immune enhancer according to any one of (1) to (4), wherein the lactic acid bacterium is Lactobacillus gasseri
(6) Immunity-enhancing foods and drinks containing cereal grains and / or processed products thereof and lactic acid bacteria
(7) The immune enhancing food or drink according to (6) above, wherein the gramineous grain and / or processed product thereof is fermented with lactic acid bacteria.
(8) The food / drink for immune enhancement according to any one of (6) to (7) above, wherein a gramineous grain and / or processed product thereof and lactic acid bacteria or fermented milk are mixed.
(9) The immunity-enhancing food or drink according to any one of (6) to (8), wherein the gramineous grain is oat, barley, wheat, rye, corn, or rice grain (10) The immune enhancing food or drink according to any one of (6) to (9), wherein the lactic acid bacterium is Lactobacillus gasseri.

  The gramineous grain of the present invention and the processed product thereof and the combination of lactic acid bacteria promote the production of cytokines including IL12 in the body, and the production amount is dramatically increased as compared with the case where each is taken alone. Therefore, it acts on the entire immune system and is useful for preventing infections and tumors.

  The immunopotentiator of the present invention has an immunopotentiating effect that activates immunocompetent cells or promotes the production of cytokines, particularly IFNγ, and is suitable for use as a raw material for foods and beverages.

  The immunopotentiator of the present invention uses a grain derived from a grass seed and a processed product thereof. Examples of gramineous plants include rice, wheat, corn, barnyard millet, millet, millet, barley, oats (crown), rye, etc., preferably barley Oats, more preferably oats. In the present invention, the gramineous grain refers to the edible part of the gramineous plant seed. Moreover, the processed product of the grain derived from the grass seed of the present invention is a processed product that is generally used when the grain is used as a food, such as oatmeal, pressed wheat, wheat flour, rye flour, corn flour, Any form suitable for food, such as rice, rice flour, and germinated brown rice can be used. Moreover, what kind of thing may be sufficient as a process and cooking, You may perform processes, such as the water heating used for rice cake, cooked rice, etc., and the roasting used for bread, a biscuits, etc.

  The lactic acid bacterium of the present invention is preferably a lactic acid bacterium of the genus Lactobacillus, more preferably Lactobacillus gasseri. In addition, the genus Lactococcus, Streptococcus, Leuconostoc, Enterococcus, Thermofilus, and Bifidobacterium can also be used.

  In addition, the method of mixing lactic acid bacteria with gramineous grains and processed products thereof is to inoculate viable microorganisms into processed products such as grains or flour thereof, or to ferment them, such as lyophilized products. Either mixing or mixing with food containing lactic acid bacteria such as fermented milk may be used. In addition, ingredients of gramineous grains and processed products thereof are hydrolyzed and inoculated with live bacteria or further fermented, mixed with cells such as freeze-dried products, or contain lactic acid bacteria such as fermented milk Any of mixing with food may be sufficient.

The form of the immunopotentiator of the present invention may be a tablet, capsule, granule, powder, powder, etc. in the case of a powdered or solid mixture of gramineous grains and processed products thereof and lactic acid bacteria. It is good and should be administered orally. In the case of a fluid state, it is filled in a bag, a pouch or the like. These forms can be produced by a conventionally known ordinary method. You may mix and shape | mold with the support | carrier etc. which are permitted on a formulation, an excipient | filler.
In addition, the food and drink for immune enhancement of the present invention may be processed and cooked in any form, and the above-mentioned gramineous grains and the mixture of the processed product and lactic acid bacteria are used for the heating and heating used in rice bran, cooked rice, etc. , Roasting used in breads and biscuits, etc., may be processed into beverages, fermented milk, noodles, sausages and other foods and drinks, as well as various types of powdered milk, infant foods, nutritional compositions, etc. It is also possible.

In addition, when the lactic acid bacterium of the present invention is blended in a gramineous grain and processed product thereof and used in an immunopotentiating agent, a material such as an immune enhancing food or drink, or a processed product of such a material, It is preferable to contain 0.01 to 50% by weight of a mixture of grains and processed products thereof and lactic acid bacteria.
These immunity enhancing agents and immunity-enhancing foods and drinks have immunity-enhancing ability and can be very useful for prevention, treatment, improvement, and prevention of recurrence of various pathological conditions caused by the above-mentioned immunity disorder.

  In order to exert the immunopotentiating ability of the present invention, in the case of adults, it is desirable that lactic acid bacteria ingest 10 to 1,000 mg of gramineous grains and their processed products 1 to 100 g by dry weight. What is necessary is just to adjust a compounding quantity.

  Hereinafter, the present invention will be described in more detail with reference to Examples and Test Examples. However, these are merely illustrative and the present invention is not limited thereto.

[Test Example 1]
The peritoneal macrophages and splenic cells were cocultured in medium ovalbumin added as an immunogen, the addition of lactic acid bacteria and oatmeal, in order to examine the macrophage activation and cytokine production in experimental systems that combine additive-free, NO ₂ ^- The amount of ion production, the amount of IL12, and the amount of IFNγ were measured.
(Sample preparation)
10 g of commercially available oatmeal was pulverized, 0.09 L of water was added and stirred to obtain an oatmeal suspension. Next, the suspension was heated, α-amylase was allowed to act to collect a soluble fraction, and the fraction precipitated by contact with ethanol was collected to obtain oat β-glucan.
1 L of MRS medium (manufactured by DIFCO) was sterilized, inoculated with 10 mg of live bacteria of Lactobacillus gasseri SBT2055 (FERM P-15535) strain, and cultured at 37 ° C. overnight. This was centrifuged at 1700 × g for 25 minutes to obtain a precipitate of lactic acid bacteria. This was suspended in sterilized water and centrifuged three times to wash the cells. This was heated at 100 ° C. for 30 minutes and then lyophilized to obtain 1.0 g of a dried lactic acid bacterium. Lactobacillus casei ATCC 393 strain and Bifidobacterium longum SBT2928 (FERM P-10657) strain were obtained using this technique.

(Induction and preparation of peritoneal macrophages)
0.1 ml of the above oatmeal suspension or the same amount of β-glucan suspension (solid concentration 1%) or physiological saline was administered into the peritoneal cavity of BALB / c mice. After 3 days, Hank's salt buffer 5ml was administered to the abdominal cavity, the abdomen was massaged, the buffer was collected, washed, cultured on a culture plate, and suspended cells were removed after 1 hour, and the peritoneal macrophages adhered A plate was obtained.

(Preparation of mouse spleen cells)
BALB / c mice were administered intraperitoneally with an emulsion containing 0.05 mg ovalbumin and 1 mg aluminum hydroxide per mouse. The spleen was excised 10 days later, the spleen was excised, the spleen was ground in a culture solution, and density gradient centrifugation was performed with a lymphoprep (specific gravity 1.077) to obtain a spleen cell suspension.

(Co-culture with peritoneal macrophages)
Spleen cell suspension was added to the culture plate to which the macrophages had adhered. Medium without cells was added to the blank. Further, ovalbumin, which is an immunogen, was added to the culture solution so as to be 0.1 mg / ml. Furthermore, Lactobacillus gasseri SBT2055 (FERM P-15535) strain, Lactobacillus casei (Lactobacillus casei) ATCC 393 strain, and Bifidobacterium longum SBT2928 (FERM P-10657) strain Were added at 0.01 mg / ml, and cultured at 37 ° C. for 3 days. Saline containing no bacterial cells was added to the blank.

(Quantitative determination of NO ₂ ^- ions)
The culture supernatant was collected, and NO ₂ ⁻ ions reflecting the amount of nitric oxide produced in the supernatant were quantified to examine the degree of macrophage activation. The results are shown in FIG.
As shown in Figure 1, the blank group administered only with saline was 4 ± 3 μM, whereas the oatmeal group administered with saline was 13 ± 5 μM, and activation occurred. It was confirmed that In the oatmeal group, the group added with lactic acid bacteria was further activated. Compared with lactic acid bacteria, Lactobacillus gasseri has 30 ± 5 μM and has the highest activation inducing ability, Lactobacillus casei and Bifidobacterium longum are 25 ± 4 μM, 14 ± 3 μM, respectively Met. In addition, the β-glucan group administered with saline was 6 ± 3 μM, and the blank group added with Lactobacillus gasseri was 8 ± 5 μM, which was lower than the oatmeal group.

(Quantification of IL12)
The amount of IL12 in the co-culture supernatant was quantified using a mouse IL12 ELISA kit (manufactured by Endogen), and the amount of IL12 produced was examined. The result is shown in FIG.
As shown in FIG. 2, the blank group administered with only saline was below the detection limit, whereas the group administered with saline in the oatmeal group had a high IL12 production of 19 ± 5 pg / ml. Furthermore, in the group to which lactic acid bacteria, particularly Lactobacillus gasseri was added, it became 103 ± 3 pg / ml, and the production amount increased dramatically. The β-glucan group was 13 ± 4 pg / ml, and the blank group to which Lactobacillus gasseri was added was 15 ± 2 pg / ml, which was lower than the oatmeal group.

(Quantification of IFNγ)
The amount of IFNγ in the co-culture supernatant was quantified using a mouse IFNγ ELISA kit (manufactured by Endogen), and the amount of IFNγ produced was examined. The results are shown in FIG.
As shown in FIG. 3, the production amount was increased to 8 ± 1 ng / ml in the blank group, whereas it was 22 ± 3 ng / ml in the group added with lactic acid bacteria, particularly the group added with Lactobacillus gasseri. The Lactobacillus casei and Bifidobacterium longum groups were 20 ± 4 ng / ml and 9 ± 3 ng / ml, respectively. Furthermore, the coexistence of macrophages thought to have been activated by oatmeal increased the oatmeal group to which Lactobacillus gasseri was added to 80 ± 5 ng / ml, which increased dramatically. The Lactobacillus casei group and the Bifidobacterium longum group were 70 ± 7 ng / ml and 48 ± 8 ng / ml, respectively. In the β-glucan group, it was 6 ± 3 ng / ml, much lower than in the oatmeal group.
As shown above, peritoneal macrophages and spleen cells were co-cultured, and NO ₂ ^- ion production in an experimental system in which lactic acid bacteria and oatmeal were added or not added to a medium supplemented with ovalbumin as an immunogen. IL12 amount, results of tests to measure IFNγ amount, NO ₂ reflects macrophage activation ^- ion amount, oatmeal single addition, has been confirmed in lactic acid bacteria added alone, the case of adding lactic acid bacteria to oatmeal, production amount Increased dramatically.
In addition, cytokine production of IL12 and IFNγ was observed even when oatmeal alone or lactic acid bacteria were added alone, but when lactic acid bacteria, particularly Lactobacillus gasseri was added to oatmeal, the production amount increased dramatically. .
Thus, a composition comprising a combination of cereal grains such as oats and processed products thereof and lactic acid bacteria activates macrophages, each of which produces more NO ₂ ⁻ ions, IL12, and IFNγ than those alone. It was found that cytokine production increases synergistically.

[Test Example 2]
(Ingestion experiment in mice)
As a result of Test Example 1, a composition comprising a combination of gramineous grains and lactic acid bacteria activates macrophages, and each of them produces synergistic NO ₂ ⁻ ion production and IL 12 and IFNγ cytokine production compared to a single one. However, it was confirmed whether this increase in cytokine production was also demonstrated in vivo in mice.
Mice feed was prepared at the ratio shown in Table 1.

  BALB / c mice (6 weeks old, female, Nippon Claire) were divided into 5 groups of 12 mice, and the feeds shown in Table 2 were fed freely. On the 7th day from the start of the test, an emulsion containing 0.05 mg of ovalbumin and 1 mg of aluminum hydroxide per mouse was administered into the abdominal cavity. On the 21st day from the start of the test, ovalbumin and aluminum hydroxide were administered as in the 7th day. On the 28th day from the start of the test, blood was collected and subjected to density gradient centrifugation with Lymphoprep (specific gravity 1.077) to prepare a peripheral blood mononuclear cell fraction. Ovalbumin, which is an immunogen, was added to the culture solution to a concentration of 0.1 mg / ml, and the peripheral blood mononuclear cell fraction was cultured on a culture plate. After culturing for 3 days, the amount of IFNγ in the culture supernatant was quantified using a mouse IFNγ ELISA kit (manufactured by Endogen).

(Quantification of IFNγ)
The results of measuring the amount of IFNγ produced are shown in FIG.
As shown in FIG. 4, it was 2.3 ± 0.8 ng / ml in group E given only CE-2 powder as an experimental animal feed, whereas it was 3.5 ± 0.5 ng / ml in group A to which oatmeal was added. In the group B to which the dried microbial cell product was added, the amount of IFNγ was increased to 5.1 ± 1.0 ng / ml. In Group C to which both oatmeal and lactic acid bacteria were added, 21 ± 2.7 ng / ml, and in Group D to which oatmeal lactic acid bacteria fermented powder was added, the production amount increased dramatically.
As a result of this test, the combination of oatmeal, a processed product of gramineous grains, and lactic acid bacteria activates macrophages, and the amount of IFNγ cytokine produced synergistically increases in vivo compared to that of a single product. But it was confirmed.

  10 g of commercially available oatmeal (manufactured by Snow Brand Milk Products Co., Ltd., native to the United Kingdom) and 0.05 g of a dried bacterial cell product of Lactobacillus gasseri SBT2055 (FERM P-15535) strain prepared in Test Example 1 are mixed. A powder which is an enhancer was produced.

0.5 l of water was added to 100 g of commercially available oatmeal (manufactured by Snow Brand Milk Products Co., Ltd., UK) and heated. Lactobacillus gasseri (Lactobacillus gasseri) SBT2055 (FERM P-15535) strain live bacteria 10 ⁸ cfu (100 mg) aseptically inoculated, fermented at 37 ° C. for 2 days, dried and crushed, The fermented powder powder which is the immunopotentiator of this invention was manufactured.
Similarly, barley-derived oats (manufactured by Aiken Co., Ltd.), wheat flour (manufactured by Nisshin Flour Mills Co., Ltd.), rye flour (manufactured by Nisshin Flour Mills Co., Ltd.), germinated brown rice (manufactured by Funkel Co., Ltd.), and corn flour (manufactured by Sakai Safety Foods Co., Ltd. ) Was also carried out by the same production method, and each fermented powder powder, which was an immune enhancer of the present invention, was produced.

[Test Example 3]
(Ingestion experiment in mice)
Rodent experimental animal feed CE-2 powder (manufactured by CLEA Japan) 90% by weight and 10% by weight of the sample shown in Table 2 were mixed to prepare a mouse feed.

  BALB / c mice (6 weeks old, female, Nippon Claire) were divided into 14 groups of 10 animals, and each of the above-mentioned feeds was freely fed. On the 7th day from the start of the test, an emulsion containing 0.05 mg of ovalbumin and 1 mg of aluminum hydroxide was administered to the peritoneal cavity per animal. Ovalbumin and aluminum hydroxide were intraperitoneally administered on the 21st day of the test on the 7th day. Blood was collected on the 28th day from the start of the test, and a peripheral blood mononuclear cell fraction was prepared by performing density gradient centrifugation with Lymphoprep (specific gravity 1.077). Ovalbumin, which is an immunogen, was added to the culture solution to a concentration of 0.1 mg / ml, and the peripheral blood mononuclear cell fraction was cultured on a culture plate. After culturing for 3 days, the amount of IFNγ in the culture supernatant was quantified using a mouse IFNγ ELISA kit (manufactured by Endogen). The results of quantifying the amount of IFNγ are shown in FIG.

  As shown in FIG. 5, the N group given only feed was 2.9 ± 0.9 ng / ml, whereas the group in which various gramineous grains were fermented with lactic acid bacteria was 23 ± 4 ng in the A group. / Ml, 15 ± 3 ng / ml in Group B, 10 ± 2 ng / ml in Group C, 11 ± 3 ng / ml in Group D, 18 ± 4 ng / ml in Group E, 11 ± 2 ng / ml in Group F, IFNγ Production increased. Compared with the N group to which only the feed as a control was given, the production amount dramatically increased. In addition, about the group which grind | pulverized various gramineous grains without fermenting and added to feed, it is 3.5 ± 1.2 ng / ml in the G group, 3.0 ± 0.6 ng / ml in the H group, and 2.5 ± in the I group. 0.8 ng / ml, 2.8 ± 0.8 ng / ml in the J group, 2.9 ± 1.0 ng / ml in the K group, 2.6 ± 0.9 ng / ml in the L group, and IFNγ production is equivalent to that of the control N group It was a thing. Moreover, it becomes 5.1 +/- 1.0 ng / ml in the M group which added only the microbial cell dry matter to the feed, and it turns out that the increase in IFNγ production amount of each group to which the fermented powder is added is not an effect of lactic acid bacteria.

As a result of this test, the combination of various gramineous grains and processed products thereof with lactic acid bacteria activates macrophages, and each of them also synergistically increases the amount of IFNγ cytokine production compared to a single one in vivo. confirmed.
Among various grass seeds, the amount of IFNγ produced by oatmeal fermented powder was the highest.

    2% skim milk powder was added to raw milk to dissolve it, homogenized with a homogenizer, heated at 100 ° C. for 10 minutes, and then 200 g of yogurt mix cooled to 41 ° C. was prepared. Meanwhile, a heated oatmeal hydrolyzate was prepared by adding 0.5 l of water to 200 g of a commercially available oatmeal (manufactured by Snow Brand Milk Products Co., Ltd., native to the United Kingdom). Mix 200g of yogurt mix and 300g of heated oatmeal mixture, inoculate 5% by weight of Lactobacillus gasseri SBT2055 (FERM P-15535) strain into this blend, mix and dispense 100g at a time, 37 ~ Fermented at 40 ° C. When the lactic acid acidity reached 0.7%, the fermentation was terminated and cooled overnight at 10 ° C. or lower to produce the fermented milk for immune enhancement of the present invention.

  Bacteria of oatmeal and Lactobacillus gasseri SBT2055 (FERM P-15535) strain obtained in Example 1 above were added to 40 g of an equal mixture of vitamin C and citric acid, 100 g of granulated sugar, and 60 g of an equal mixture of corn starch and lactose. 800 g of a powder consisting of a dried product was added and mixed. Each 1.5 g of the mixture was packed in a bag to produce the stick-shaped immune health food for enhancing immunity of the present invention.

  Raw materials were mixed with the formulation shown in Table 3 to prepare a dough. What is indicated as powder in Table 3 is a powder comprising the oatmeal obtained in Example 1 above and a dried cell product of Lactobacillus gasseri SBT2055 (FERM P-15535) strain. The dough was molded and then roasted to produce the immune enhancing biscuit of the present invention.

[Table 3]

Flour 30.4 (wt%)
Sugar 20.0
Salt 0.5
Margarine 12.5
Egg 12.1
Water 3.7
Sodium bicarbonate 0.1
Ammonium bicarbonate 0.2
Calcium carbonate 0.5
Powder (Example 1) 20.0

The results of measuring the amount of NO ₂ ⁻ ions produced in order to examine the macrophage activation effect when lactic acid bacteria and oatmeal are added to the co-culture medium of peritoneal macrophages and spleen cells are shown. The results of measuring the amount of IL12 in order to examine macrophage activation and cytokine production effects when lactic acid bacteria and oatmeal are added to a co-culture medium of peritoneal macrophages and spleen cells are shown. The results of measuring the amount of IFNγ in order to examine the cytokine production effect of lymphocytes when lactic acid bacteria and oatmeal are added to the co-culture medium of peritoneal macrophages and spleen cells are shown. The results of measuring the amount of IFNγ to examine the cytokine production action of peripheral blood lymphocytes when oatmeal and lactic acid bacteria are administered in combination are shown. The results of measuring the amount of IFNγ in order to examine the cytokine production action of peripheral blood lymphocytes when administered in combination with gramineous grains and processed products thereof and lactic acid bacteria are shown.

Claims (3)

Oat and / or a workpiece and Lactobacillus gasseri and immunopotentiator containing (except oats and / or fermented with its workpiece and Lactobacillus gasseri). An immunopotentiator obtained by mixing oats and / or processed products thereof with fermented milk containing Lactobacillus gasseri cells or Lactobacillus gasseri . A food or drink containing the immunopotentiator according to claim 1 or 2 .

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