JP5199551B2 - Preventive or ameliorating agent for diseases based on Candida infection - Google Patents

Description

  The present invention uses a cruciferous lactic acid bacteria fermentation product, diseases based on Candida infection, for example, allergic diseases such as atopic dermatitis, periodontal disease, dental caries, stomatitis, glossitis, oral infections, The present invention relates to a technique for preventing or improving candidiasis such as aspiration pneumonia and vaginitis.

Bacteria belonging to the genus Candida are often detected in the oral cavity, vagina, intestinal tract and skin of healthy people, with Candida albicans being the representative. Candidiasis is an opportunistic infection often caused by these fungi at various sites throughout the body when host resistance is diminished. Candidiasis is also recognized as one of the fungal complications caused by administration of antibiotics. For example, in the mucous membrane and skin, it causes mouth sores, glossitis, mouth erosion, candid granulation, vaginal erosion in the vagina and the like. In addition, the respiratory tract exhibits symptoms such as chronic bronchitis, bronchial asthma, and bronchiectasis. Furthermore, it is known that these various Candida infections cause systemic infections such as sepsis, endocarditis, meningitis and the like (see Non-Patent Documents 1-3).
In recent studies, Candida is also related to periodontal disease (see Non-Patent Documents 4 and 5), and plaques containing Candida adhering to dentures in denture wearers are not only oral candidiasis, Stomatitis, caries, periodontal disease may be caused (see Non-Patent Documents 6 and 7), and possibly related to swallowing pneumonia (see Non-Patent Document 8). Yes. In addition, about half of the patients with atopic dermatitis are positive for Candida skin prick test, have higher anti-IgE antibody titer specific to Candida than healthy people, and antifungal agents It has been reported that Candida and atopic dermatitis are related because oral symptoms improve symptoms of atopic dermatitis (Non-patent Document 9).

Dentistry Microbiology, Medical and Dental Publishing, 1981, 408-412 Pathogenic microbiology, dentistry, 1981, 515-520 Clinical and Microbiology, 28 (2), 2001, 195-199 Crit. Rev. Oral Biol. Med., 14 (2), 128-137, 2003 J. Periodontal Res., 40 (6), 446-452, 2005 J. Dent., 26 (4), 299-304, 1998 Journal of Japanese Society for Medical Mycology, 46 (4), 233-242, 2005 J. Periodontol, 76 (11Suppl), 2154-2160, 2005 Clin. Microbiol. Rev., 15 (4), 545-63, 2002

  For this reason, there has been a demand for a technique for preventing or ameliorating diseases caused by infection with Candida as described above. Therefore, an object of the present invention is to provide a technique for preventing or ameliorating a disease based on Candida infection.

  As a result of intensive studies in view of the above-mentioned problems of the prior art, the present inventors have found that fermented products obtained by fermenting cruciferous plants with lactic acid bacteria are useful for the prevention or improvement of diseases based on Candida infection. The present invention was completed.

That is, the present invention relates to the following preventive or ameliorating agent.
Item 1. A preventive or ameliorating agent for diseases based on Candida infection containing a lactic acid bacteria fermentation product of a cruciferous plant.
Item 2. The preventive or ameliorating agent for diseases based on Candida infection according to claim 1, wherein the lactic acid bacterium is at least one selected from Lactobacillus pentosas and Lactobacillus plantarum.
Item 3. The cruciferous plant is at least one kind of vegetable selected from the group consisting of broccoli, cabbage, kale, cauliflower, takana, arabana, mustard, radish, radish leaf, nozawana and komatsuna. An agent for preventing or ameliorating a disease based on Candida infection described in 1.
Item 4. The disease based on Candida infection is an allergic disease, atopic dermatitis, periodontal disease, dental caries, stomatitis, glossitis, oral infection, swallowing pneumonia or vaginitis. The preventive or ameliorating agent described.

  Moreover, this inventor discovered that the smell specific to a cruciferous plant was suppressed by fermenting a cruciferous plant with lactic acid bacteria. Accordingly, the present invention may include a method for reducing the odor of a cruciferous plant, characterized by fermenting the cruciferous plant with a lactic acid bacterium.

  The preventive or ameliorating agent for diseases based on Candida infection of the present invention (hereinafter sometimes referred to as preventive or ameliorating agent) contains a lactic acid bacteria fermentation product of a cruciferous plant. In addition, the disease based on Candida infection refers to a disease that develops due to Candida infection.

  The lactic acid bacteria fermentation product of the cruciferous plant is obtained by fermenting at least one plant among the cruciferous plants with the lactic acid bacterium, but also includes a culture of lactic acid bacteria. A cruciferous plant is made into a liquid form by adding water to a shape suitable for fermentation, for example, puree or powder, if necessary, and inoculated with lactic acid bacteria. The cruciferous plant may be hydrothermally treated prior to fermentation. Examples of the hot water treatment include a method of immersing the cruciferous plant in hot water of 90 ° C. or higher, preferably 95 ° C. or higher. The treatment time can be appropriately set depending on the size, shape, etc. of the object to be treated. For example, in the case where the object to be treated is a strip of about 1 to 10 cm, it is 0.5 to 10 minutes, preferably 1 to 5 minutes. It is.

  The method for inoculating lactic acid bacteria is not particularly limited. For example, a method of mixing fungus bodies in water in which a powder of cruciferous plants is dissolved or suspended, a method of mixing fungus bodies with a puree of cruciferous plants, a puree of cruciferous plants A method of mixing cells with water in which lysate is dissolved or suspended, a method of mixing cruciferous plants into small pieces and mixing the cells, a suitable liquid medium, preferably MRS broth or 2% yeast For example, a method in which a culture solution cultured in extract-added reduced skim milk is brought into contact with a cruciferous plant (for example, a method of sprinkling or a method of mixing). In the present invention, the fermented product thus obtained is used as an active ingredient. In the present invention, it is preferable that lactic acid bacteria are contained in the fermentation product.

  A cruciferous plant can be used alone or in combination of two or more. Examples of cruciferous plants include cruciferous vegetables such as broccoli, cabbage, kale, cauliflower, takana, oilseed, mustard, radish, radish leaf, Nozawana, komatsuna, etc., preferably broccoli, cabbage, Kale and cauliflower are preferred, and broccoli, cabbage and kale are more preferred.

  In the present invention, the cruciferous plant can be used in the whole plant, that is, in any part of the plant, and the edible part can be particularly preferably used.

  Lactic acid bacteria are bacteria belonging to the genus Lactobacillus. Examples include Lactobacillus pentosas, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus rhamnosus, Lactobacillus casei, and preferably lactic acid bacteria are selected from Lactobacillus pentosas and Lactobacillus plantarum Any one or more.

In the fermentation process, the number of lactic acid bacteria inoculated per 1 g of cruciferous plant can be fermented even if it is 1, but it is generally 10 ⁶ or more, preferably 10 ⁷ to 10 ⁹ . During the fermentation process, the pH of the fermentation solution gradually decreases. In the present invention, it is preferable to ferment until the pH is 4.8 or less.
Moreover, fermentation can be any of aerobic fermentation and anaerobic fermentation, preferably anaerobic fermentation. In the case of aerobic fermentation, stationary fermentation is preferable to stirring fermentation. The fermentation temperature by lactic acid bacteria in the fermentation process is usually 15 to 40 ° C, preferably 25 to 35 ° C, and the fermentation time is usually 5 to 200 hours, preferably 24 to 72 hours.

  Furthermore, in lactic acid bacteria fermentation, glucose, sucrose, fructose, oligosaccharides, amino acids, peptides, vitamins, yeast extract, edible surfactants, and the like can be added to the cruciferous plants and lactic acid bacteria that are starting materials. In particular, the addition of glucose, peptide, and yeast extract promotes the growth of lactic acid bacteria and promotes fermentation, so it is preferable to add them.

It is preferable that the lactic acid bacteria fermented product contains microbial cells as described above. The number of cells contained in the lactic acid bacteria fermentation product is preferably 10 ⁷ to 10 ¹⁰ . However, the cells may be dead. As a method for killing cells, there are methods such as heating, heat drying and acid addition. Examples of sterilization treatment include heat sterilization such as heating at 90 ° C. for 10 minutes. In addition, the lactic acid bacteria fermented product may be subjected to treatments such as freeze-drying and spray-drying as necessary, and may be in various forms.

  Moreover, the liquid produced | generated in said lactic acid bacteria fermentation can also be utilized. Examples of liquid lactic acid bacteria fermentation products include fermentation supernatants obtained by centrifuging lactic acid bacteria fermentation products, filtrates obtained by filtering lactic acid bacteria fermentation products, and the like.

  Lactobacillus fermented product has an action to suppress infection by Candida, and the amount of lactic acid bacteria fermented product ingested is not particularly limited as long as the action is exerted, but per day for adults, converted into dry matter 10 mg to 100 g is preferable, and 100 mg to 30 g is more preferable.

  The present invention contains a lactic acid bacteria fermentation product. For this reason, this invention has the effect | action which suppresses the infection by Candida. The amount of the lactic acid bacteria fermented product is usually 0.1 to 95% by weight, preferably 0.8 to 80% by weight based on the total amount of the preventive or ameliorating agent and oral composition. Moreover, the quantity in which the liquid lactic-acid-bacteria fermented material in a composition for external use contains is 0.1-100 weight% normally of the whole quantity, Preferably it is 0.8-80 weight%.

  INDUSTRIAL APPLICATION This invention can be utilized in the field | area which utilizes the effect | action which suppresses the infection of the lactic-acid-bacteria fermented product which is an active ingredient, for example, is useful for the prevention or improvement of the disease based on the infection of Candida. Needless to say, candidiasis is caused by infection with Candida. In addition, since atopic diseases, periodontal diseases, oral infections and the like are known to be associated with Candida as described above, suppressing infection with Candida prevents or improves these diseases. It is effective for. Therefore, the preventive or ameliorating agent, oral composition, and external composition of the present invention include atopic diseases, periodontal diseases, oral infections, candidiasis, dental caries, stomatitis, among diseases based on Candida infection. Effective for prevention or improvement. Examples of atopic diseases include atopic dermatitis, hay fever, allergic rhinitis, asthma and the like. Candidiasis is not limited by the site of its onset, and includes oral candidiasis, bronchial candidiasis, pulmonary candidiasis, vulva candidiasis, urinary tract candidiasis, vaginal candidiasis and the like. In addition, examples of diseases based on these other Candida infections include pneumonia such as endocarditis, meningitis, sepsis, and swallowing pneumonia.

  The preventive or ameliorating agent of the present invention preferably contains herbs, oligosaccharides, dietary fibers, bifidobacteria, and live cell preparations in addition to the lactic acid bacteria fermentation product. By containing these, enhancement of the effect of prevention or improvement based on Candida infection can be expected. The content of these preferable components is not particularly limited, but is 0.1 to 95% by weight, preferably 0.8 to 80% by weight based on the total amount of the preventive or ameliorating agent. Moreover, microbial fermentation products of vegetables such as lactic acid bacteria fermentation products of carrots, bifidobacteria fermentation products of cruciferous plants, and bifidobacteria fermentation products of carrots can be contained. The carrot lactic acid bacteria fermented product has the effect of preventing and improving Candida and is useful in the present invention. Bifidobacteria fermented product is also useful for preventing and improving Candida infection, and a strong effect can be expected by containing it. Bifidobacteria include, for example, Bifidobacterium longum, Bifidobacterium breve, Bifidobacterium bifidum, Bifidobacterium infantis, Bifidobacterium addressenses, Bifidobacterium Catenuratam can be used.

  The preventive or ameliorating agent based on Candida infection of the present invention can be used as an oral composition. At that time, it can be combined with a carrier acceptable for an oral composition, and depending on the purpose of use, a solid agent such as a liquid, tablet, granule, fine granule, powder, tablet, or the liquid or solid It can be used in various forms such as encapsulated capsules, oral sprays, and troches.

  Examples of carriers that are acceptable for oral compositions include excipients, diluents, and the like. The oral composition can also contain various additives such as fragrances.

  Examples of carriers and additives include sugar alcohols (such as maltitol, xylitol, sorbitol, and erythritol), oligosaccharides (such as lactulose, raffinose, and lactosucrose), lactose, sucrose, sodium chloride, glucose, starch, and carbonates ( Calcium carbonate), kaolin, crystalline cellulose, silicic acid, methylcellulose, glycerin, sodium alginate, gum arabic, talc, phosphates (calcium monohydrogen phosphate, calcium hydrogen phosphate, sodium hydrogen phosphate, dipotassium phosphate, Potassium dihydrogen phosphate, calcium dihydrogen phosphate, sodium dihydrogen phosphate, etc.), excipients such as sodium acetate, calcium sulfate, calcium lactate, cacao butter, simple syrup, dextrose solution, starch solution, gelatin solution, polyvinyl chloride Alcohol, polyvinyl ether, polyvinyl pyrrolidone, cross polyvinyl pyrrolidone, hydroxypropyl cellulose, low-substituted hydroxypropyl cellulose, hydroxypropyl methylcellulose, hydroxyethyl cellulose, carboxyvinyl polymer, crystalline cellulose, powdered cellulose, crystalline cellulose / carmellose sodium, carboxymethylcellulose, Shellac, methylcellulose, ethylcellulose, potassium phosphate, gum arabic powder, pullulan, pectin, dextrin, corn starch, pregelatinized starch, hydroxypropyl starch, gelatin, xanthan gum, carrageenan, tragacanth, tragacanth powder, macrogol binder, dried Starch, sodium alginate, agar powder, la Disintegrants such as naran powder, sodium hydrogen carbonate, calcium carbonate, polyoxyethylene sorbitan fatty acid esters, sodium lauryl sulfate, stearic acid monoglyceride, starch, lactose, disintegration inhibitors such as sucrose, stearic acid, cocoa butter, hydrogenated oil , Quaternary ammonium salts, absorption promoters such as sodium lauryl sulfate, humectants such as glycerin and starch, adsorbents such as starch, lactose, kaolin, bentonite and colloidal silicic acid, purified talc, stearate, boric acid Powder, lubricant such as polyethylene glycol, sucrose fatty acid ester, sorbitan fatty acid ester, enzyme-treated lecithin, enzyme-degraded lecithin, emulsifier such as saponin, antioxidant such as ascorbic acid and tocopherol, lactic acid, citric acid, gluconic acid, Glutamic acid and other acidulants, Vita Minerals, amino acids, lactate, citrate, gluconate and other fortifiers, fluidizing agents such as silicon dioxide, sweeteners such as sucralose, acesulfame potassium, aspartame, glycyrrhizin, mint oil, eucalyptus oil, cinnamon oil Fragrances such as fennel oil, clove oil, orange oil, lemon oil, rose oil, fruit flavor, mint flavor, peppermint powder, dl-menthol and l-menthol.

  Further, solid preparations such as tablets can be made into tablets with ordinary coatings as necessary, such as sugar-coated tablets, gelatin-encapsulated tablets, enteric-coated tablets, film-coated tablets, double tablets, multilayer tablets and the like. Capsules are prepared by mixing lactic acid bacteria fermentation products with various carriers exemplified above and filling them into hard gelatin capsules, soft capsules and the like.

  Liquid preparations may be aqueous or oily suspensions, solutions, syrups, elixirs, and can be prepared according to conventional methods using ordinary carriers, additives and the like.

  In addition, the oral composition prevents or ameliorates candidiasis such as allergic diseases such as atopic dermatitis, periodontal disease, dental caries, stomatitis and oral infections in order to prevent or improve diseases based on Candida infection. Health foods, functional foods, foods for specified health use, functional nutritional foods, sick people for prevention or improvement of intestinal diseases such as chronic fatigue syndrome, Crohn's disease, ulcerative colitis, autoimmune diseases, athlete's foot It can also be used for food applications.

  The preventive or ameliorating agent based on Candida infection of the present invention can be widely applied as a composition for external use to cosmetics, oral compositions, pharmaceuticals, quasi drugs and the like applied to the outer skin. These can be produced by conventional methods. In the present invention, the oral composition applied to the oral cavity is included in the external composition. Examples of dosage forms suitable for application to the skin or oral cavity include gels, pastes, creams, ointments, liniments, lotions, emulsions, powders, suspensions, aerosols, sprays, and mists. , Plaster, poultice, tape, plaster, sheet and the like, preferably gel, cream, emulsion, liquid, paste, mist, sheet.

  Specific forms suitable for application to the skin include lotions, emulsions, creams, serums, packs, makeup base lotions, makeup base creams, foundations, eye colors, cheek colors, lipsticks, sunscreens, etc. Skin cosmetics, cleansing lotions, cleansing creams, cleansing foams, facial cleansing soaps, body shampoos and other skin cleansing agents, hair shampoos, hair rinses, hair treatments and other hair cosmetics, bath preparations, etc., preferably creams , Essence, sunscreen.

  Specific forms suitable for application to the oral cavity include mouthwash, mouthwash, toothpaste, powder toothpaste, water toothpaste, oral ointment, oral paste, gel, tablet, granule, fine granules Agents, gummi jelly, troches, tablets, capsules, candy, chewing gum and the like, preferably toothpastes, mouthwashes, gummi jelly, and troches.

  Moreover, the dosage amount of the composition for external use is not particularly limited, and can be administered once a day or divided into several times.

  In the composition for external use, generally used components can be blended in a blending amount within a range in which the effects of the present invention are exhibited. Such components include surfactants, water-soluble polymers, sweeteners, abrasives, wetting agents, coloring agents, antioxidants, sequestering agents, preservatives, pH adjusting agents, cooling agents, perfumes, and moisturizing agents. UV absorbers, UV scattering agents, antioxidants, viscosity modifiers, antibacterial agents, bactericides, plant extracts, polyhydric alcohols, vitamins, liquid fats, solid fats, waxes, hydrocarbon oils, higher fatty acids, Higher alcohols, synthetic ester oils, silicones, etc. can be used. Moreover, other active ingredients for the external preparation for skin or oral cavity composition can be blended in a blending amount within the range in which the effect of the present invention is exhibited. Such active ingredients include humectants, UV absorbers, vitamins, animal and plant extract ingredients, anti-inflammatory agents, whitening agents, vasodilators, astringents, refreshing agents, hormone agents, wrinkle formation inhibitors, lipolytic agents, Hair restorers, antiplasmin agents, etc. can be used. In addition to the fermentation bacteria of the present invention, bacteria such as lactic acid bacteria and bifidobacteria can also be added to the external composition of the present invention.

  Moreover, this invention can include the method of reducing the odor of the cruciferous plant characterized by fermenting a cruciferous plant with lactic acid bacteria. This is based on the finding that when a cruciferous plant is fermented with lactic acid bacteria, the odor of the cruciferous plant, particularly the odor generated when the plant is crushed, is suppressed. Similarly, carrot lactic acid bacteria fermentation products can reduce the odor of carrots. These fermentation conditions are the same as described above.

  The present invention has an effect of suppressing infection with Candida, and is effective for prevention or improvement of diseases based on Candida infection, particularly atopic diseases such as atopic dermatitis, periodontal disease, oral infection, and candidiasis It is.

  EXAMPLES Hereinafter, although an Example etc. demonstrate this invention in detail, this invention is not limited to these Examples etc.

Example 1 Preparation of Broccoli Lactobacillus Fermentation Product Lactobacillus pentosus VS60 was cultured at 35 ° C. for 22 hours in MRS broth (Difco). Separately, the broccoli edible part is chopped into approximately 3 cm squares, blanched in hot water at 90 ° C or higher for 1 minute, and then dried with broccoli by hot air drying at approximately 90 ° C. Obtained. The dried broccoli was pulverized by a pulverizer to obtain a dried broccoli powder. This broccoli dry powder was suspended and mixed in distilled water at a ratio of 10% by weight to prepare a 10% broccoli powder solution. The previous lactic acid bacteria culture solution was added to this 10% broccoli powder solution by 5% by weight and cultured for 2 days to obtain a broccoli lactic acid bacteria fermentation product.

Test Example 1: Candida Infection Inhibition Test A sample obtained by freeze-drying a broccoli lactic acid bacteria fermentation product prepared in Example 1 was used as a sample. This sample was orally administered to mice at 200 mg / kg body weight for 7 days per day. On the other hand, in the positive control, granulocyte growth-promoting factor (G-CSF) was intravenously administered to the mouse at 0.1 mg / kg body weight for 7 days per day, and in the control, 10 mL of the base material (2% Tween 20) was 7%. It was administered intravenously for days. Thereafter, Candida albicans ATCC 44858 was administered to mice by intravenous injection at an amount of about 10 ⁶ cells / mouse, and the mice were infected with Candida, and the subsequent survival state of the mice was observed.

The result is shown in FIG.
Compared to the control group, a life-prolonging effect was observed in the group fed broccoli lactic acid bacteria fermentation product.

Test Example 2: Examination of growth inhibitory effect of lactic acid bacteria fermentation supernatant against Candida albicans Candida albicans
JCM2908 was cultured in Yeast Mold broth (Difco: YM-broth) at 37 ° C. for 22 hours. On the other hand, the supernatant obtained by centrifuging the broccoli lactic acid bacteria fermentation product prepared in Example 1 (10000 rpm, 10 minutes) was used as the broccoli lactic acid bacteria fermentation supernatant (abbreviated as LFB). A 10% broccoli powder solution was centrifuged (10000 rpm, 10 minutes) to obtain a broccoli powder supernatant (abbreviated as Br). A certain amount of these samples were added to YM-broth, and 1% by weight of the Candida bacterium solution was further added, followed by culturing at 37 ° C. for 8 hours. The growth (turbidity) of Candida in the culture solution was measured at a wavelength of 660 nm, and the growth inhibitory effect of LFB and Br on Candida was defined as the ratio when the turbidity of the YM-broth-only control was 100% (ΔOD660 %).

  The results (average value of n = 2) are shown in Table 1. The numerical value of the result is expressed in% relative to the turbidity of the control, that is, the growth rate when the control is 100%. LFB inhibited the growth of Candida in a concentration-dependent manner.

Test Example 3: Examination of growth inhibitory effect of lactic acid bacteria fermentation supernatant on oral bacteria Periodontopathic bacteria Porphyromonas gingivalis FDC 381 and cariogenic bacteria Streptococcus mutans ATCC 25175 were 0.1% Yeast extract, 5mg / L Hemin, 1mg / L Culturing was carried out at 37 ° C. for 2 days in Trypticase Soy broth (Difco: TSB-Y) containing Vitamin K. On the other hand, a certain amount of the broccoli lactic acid bacteria fermentation supernatant (LFB) used in Test Example 2 was added to TSB-Y broth, and 5% by weight of the P. gingivalis and S. mutans bacterial solutions were added at 14 ° C. Incubate for hours. Bacterial growth (turbidity) in the culture broth was measured at a wavelength of 620 nm, and the growth inhibitory effect of BFB on oral bacteria was the percentage when the turbidity of the TSB-Y broth-only control was 100% (ΔOD620%) Was examined.

  The results (average value of n = 3) are shown in Table 2. The numerical value of the result is expressed in% relative to the turbidity of the control, that is, the growth rate when the control is 100%. In both P. gingivalis and S. mutans, LFB inhibited the growth of these bacteria in a concentration-dependent manner.

Example 2
Cut the edible part of broccoli into a length of about 5 centimeters, blanch for 3 minutes in hot water at 95 ° C or higher, and then process into puree using a food processor, Komitrol or mascoloider. Stored frozen. To 50 parts by weight of this broccoli puree, 49 parts by weight of purified water and 1 part by weight of hydrous crystalline glucose as a fermentation substrate were added, mixed with stirring, heat sterilized at 95 ° C. for 5 minutes, and then cooled to 30 ° C. To this sterilized broccoli solution, 5% by weight of a starter of Lactobacillus pentosaus VS60 prepared with reduced skim milk supplemented with 2% yeast extract is added and stirred uniformly, and then left to stand at 37 ° C. for 24 hours for fermentation. And broccoli puree lactic acid bacteria fermentation broth was obtained. This product contained lactic acid bacteria at a concentration of 8 × 10 ⁸ cells / g. Using this broccoli puree lactic acid bacteria fermentation liquid, a beverage having the following composition was prepared. The preparation was carried out by stirring, mixing and dissolving all raw materials in purified water, sterilizing at 95 ° C. for 1 minute, filling the can in 190 g, and then cooling in cold water.

Ingredient Amount (wt%)
Broccoli puree lactic acid bacteria fermentation liquid 30.0
Apple transparent concentrated juice 10.0
Fructose butter sugar liquid sugar 5.0
Citric acid crystals 0.2
Fragrance 0.2
L-ascorbic acid 0.1
Purified water 54.5
Total 100.0

Example 3
The edible portion of kale was chopped into approximately 2 centimeter squares, blanched for 1 minute in hot water at 95 ° C. or higher, and then dried at about 90 ° C. to obtain a dried kale. The dried kale was pulverized by a pulverizer to obtain a dry kale powder. 85 parts by weight of purified water was added to 15 parts by weight of the dried kale, and the mixture was stirred and mixed. To this sterilized kale solution, 5% by weight of a starter of Lactobacillus plantarum JCM1149 prepared with reduced skim milk supplemented with 2% yeast extract is added and stirred uniformly, and then left to stand at 30 ° C. for 36 hours for fermentation. To obtain a lactic acid bacteria fermentation broth of kale powder. This product contained lactic acid bacteria at a concentration of 3 × 10 ⁹ cells / g. 10 parts by weight of lactose and 10 parts by weight of trehalose were mixed and dissolved in 80 parts by weight of this kale lactic acid bacteria fermentation solution, followed by freeze-drying and finally pulverized to obtain a powder product. The powder formulation of the composition shown below was prepared using the lactic-acid-fermented live bacteria powder of this kale. The raw materials were uniformly mixed with a V-type mixer, filled in 10 g each in an aluminum laminate pouch, and sealed by heat sealing. At the time of ingestion, 10 g of this product is dispersed and dissolved in 200 ml of cold water for drinking.

Ingredient Amount (wt%)
Kale lactic acid bacteria fermentation live powder 80.0
Lactulose powder 14.0
Citric acid crystals 5.0
Sodium citrate 0.8
Sucralose 0.2
Total 100.0

Example 4
Shred the cabbage edible portion into 2cm squares, blanch for 1 minute in hot water at 95 ° C or higher, and then process into puree using a food processor, Komitrol or mascoloider. Stored frozen. To 50 parts by weight of this cabbage puree, 49 parts by weight of purified water and 1 part by weight of hydrous crystalline glucose as a fermentation substrate were added, mixed by stirring, heat sterilized at 95 ° C. for 5 minutes, and then cooled to 30 ° C. To this sterilized cabbage solution, 5% by weight of a starter of Lactobacillus pentosaus VS60 prepared with reduced skim milk with 2% yeast extract was added, stirred uniformly, and then allowed to stand at 30 ° C. for 24 hours for fermentation. The cabbage puree lactic acid bacteria fermentation liquid was obtained. This product contained lactic acid bacteria at a concentration of 3 × 10 ⁸ cells / g. A mixture having the following composition was prepared using the cabbage lactic acid bacteria fermentation liquid. All raw materials are stirred, mixed and dissolved in purified water, heated to dissolve agar and carrageenan, sterilized at 95 ° C for 2 minutes, 120g of which is filled in a plastic cup, covered with an aluminum seal, and cooled with cold water. Cooled in to obtain a jelly.

Ingredient Amount (wt%)
Cabbage Lactic Acid Bacteria Fermentation 40.0
Fructose glucose liquid sugar 12.0
Grapefruit concentrated turbid juice 10.0
Agar 0.5
Carrageenan 0.5
Citric acid crystals 0.2
Fragrance 0.2
L-ascorbic acid 0.1
Purified water 36.5
Total 100.0

Example 5
Using the broccoli puree lactic acid bacterium fermentation liquid prepared in Example 2, a gummy jelly having the following composition was prepared. Sugar was mixed with maltitol and dissolved by heating to prepare a sugar solution. Gelatin that had been swollen by adding a small amount of purified water was added to the sugar solution together with other raw materials, and dissolved and mixed while stirring under heating. Further, heating was continued and the liquid boiled until the soluble solid content amounted to 77% was filled into the molded molds by about 5 g according to the starch mold method. After drying in an atmosphere of 25 ° C. and a relative humidity of 50% until the soluble solid content became 80% or more, the starch was removed, and finally, a release oil and a powder wafer were coated with a small amount. When applied in the oral cavity, it dissolves gradually like a sputum and has a long residence time in the oral cavity. Therefore, in the present invention, it corresponds to a composition for external use and is suitable for oral diseases.

Ingredient Amount (wt%)
Sugar 45.0
Maltitol 24.0
Broccoli puree lactic acid bacteria fermentation liquid 24.0
Gelatin 6.0
Citric acid crystal 0.6
Fragrance 0.3
Trisodium citrate 0.1
Total 100.0

Example 6
The carrot from which the skin and skin were removed was cut to a length of about 5 centimeters and subjected to a blanching treatment in hot water at 95 ° C. or higher for 10 minutes, and then the carrot was ground using a crusher or a mill. Further, the carrot crushed product was squeezed using a squeezing machine such as a filter press or a decanter, and then concentrated by an evaporator until the soluble solid content was 36% to obtain a carrot concentrated juice. On the other hand, the carrot treated in the same manner up to the blanching treatment was processed into a puree using a food processor, a comitolol or a mascoloider to obtain a carrot puree. To 30 parts by weight of this carrot puree, 30 parts by weight of carrot concentrated juice and 40 parts by weight of purified water were added, stirred and mixed, sterilized by heating at 95 ° C. for 5 minutes, and then cooled to 30 ° C. 5% by weight of Lactobacillus plantarum JCM1149 starter prepared with reduced skim milk with 2% yeast extract added to this sterilized carrot solution, stirred uniformly, and then left to stand at 37 ° C. for 24 hours for fermentation. Carrot lactic acid bacteria fermentation liquid was obtained. 1 g of this product contains 5 × 10 ⁸ lactic acid bacteria / g. Using this carrot lactic acid bacteria fermentation liquid, a beverage having the following composition was prepared. All the raw materials were mixed by stirring and sterilized at 95 ° C. for 1 minute, 200 ml of which was filled in a bottle, sealed and then cooled in cold water.

Ingredient Amount (wt%)
Apple straight juice 79.8
Broccoli puree lactic acid bacteria fermentation liquor 10.0
Carrot Lactic Acid Bacteria Fermentation Solution 10.0
Lemon turbid concentrated fruit juice 0.2
Total 100.0

Formulation Example 1: Oral composition (paste)
A paste-like composition for oral cavity having the following composition was prepared by a conventional method.

Ingredient Amount (wt%)
Broccoli lactic acid bacteria fermentation 2.0
(Prepared according to Example 1)
Dl-tocopherol acetate 0.05
Chlorhexidine hydrochloride 0.05
Sorbit 40.0
Silicic anhydride 20.0
Sodium carboxymethylcellulose 1.3
Sodium lauryl sulfate 1.0
Methyl paraoxybenzoate 0.1
Saccharin sodium 0.1
Anethole 0.1
Menthol 0.2
Peppermint oil 0.4
Glycerin 5.0
Purified water balance Total 100.0

Formulation Example 2: Oral composition (liquid formulation)
A liquid oral composition having the following composition was prepared by a conventional method.

Ingredient Amount (wt%)
Kale lactic acid bacteria fermentation live powder 0.5
(Prepared according to Example 3)
Ethanol 10.0
Tranexamic acid 0.05
Glycerin 5.0
Citric acid 0.01
Sodium citrate 0.1
Polyoxyethylene hydrogenated castor oil 0.5
Methyl paraoxybenzoate 0.1
Mint perfume appropriate amount Purified water balance 100.0

Formulation Example 3: A troche having the following composition was prepared by a conventional method.

Ingredient Amount (wt%)
Broccoli lactic acid bacteria fermentation 15.0
(Prepared according to Example 1)
Maltitol 21.0
Gum arabic 1.5
Sucrose fatty acid ester 2.5
Powder flavor 1.0
Citric acid 4.0
Vitamin C 10.0
Xylitol balance Total 100.0

Formulation Example 4: Skin external preparation A water-phase component and an oil phase component were mixed at 80 ° C. and then cooled to prepare a creamy skin external preparation having the following composition.

Ingredient Amount (wt%)
(Water phase)
Broccoli lactic acid bacteria fermentation 15.0
(Prepared according to Example 1)
Concentrated glycerin 8.0
1,3-butylene glycol 5.0
Polyglyceryl monostearate 3.5
Lipophilic glyceryl monostearate 2.5
L-Arginine 0.2
Cyclodextrin 0.01
Purified water balance (oil phase)
Stearic acid 1.5
Squalane 12.0
Macadamia nut oil 1.0
Isopropyl palmitate 4.0
Methyl polysiloxane 0.3
Cetanol 2.0
Fragrance 0.2
Total 100.0

  The Lactobacillus pentosas VS60 strain used in the examples and test examples is sold by Chr. Hansen GmbH under the name Vege-Start 60. In addition, Lactobacillus plantarum JCM1149 can be sold from the Microbial Materials Development Department, RIKEN BioResource Center.

  The present invention can be used in fields requiring prevention or amelioration of diseases based on Candida infection.

2 is a graph showing test results (surviving number of animals) obtained in Test Example 1.

Claims (2)

Periodontal disease, dental caries, stomatitis, glossitis and oral infection based on Candida infection containing broccoli lactic acid fermentation using Lactobacillus pentosas, periodontal disease based on Porphyromonas gingivalis and caries based on Streptococcus mutans Preventive or ameliorating agent. Periodontal disease, caries, stomatitis, glossitis and oral infection based on Candida infection containing the preventive or ameliorating agent according to claim 1, periodontal disease based on Porphyromonas gingivalis and caries prevention based on Streptococcus mutans or A composition intended to improve .

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