JP6941445B2 - Balance sensation improver - Google Patents

Description

The present invention relates to an equilibrium sensation improving agent that improves the sense of equilibrium.

In humans, the vestibular organs and limb muscles sense the physical condition (posture, posture), and the stimulus is transmitted to the spinal cord, cerebellum, cerebral cortex, etc., which is necessary to maintain the balance of the body. It has the ability to adjust the movement (Non-Patent Documents 1 and 2). Such a sensation of feeling the movement of the body or the change in the direction of gravity is generally called a sense of balance and is regarded as one of the physical abilities.

The sense of equilibrium causes a decrease in ability due to aging, and the causes are a decrease in sensitivity of the semicircular canals and vestibule, a decrease in discrimination ability in sensory organs such as vision, a decrease in ability of parts that control movement such as muscle and skeleton, spinal cord and It is thought that the cerebellum and cerebral cortex are dysfunctional or impaired.

Such a decrease in the sense of balance is a factor in many accidents such as a fall accident and a fall accident, and may lead to an obstacle such as a sprain or a fracture. In addition, wobbling when maintaining a standing position or performing movements as it is, and wobbling when standing up from a sitting position increase, which may hinder daily life.
On the other hand, it is known that the nervous system involved in the control of the sense of balance develops remarkably during the growth phase. It is considered that the improvement of the sense of balance during the growth period not only leads to the improvement of the subsequent motor performance, but also to the prevention of injury.

Conventionally, drug therapy is mainly applied as a method for maintaining or improving this sense of balance. Drugs that improve the sense of balance include psychosomatic nerve stabilizers (mental stabilizers, autonomic nerve stabilizers, neuropsychiatric agents, hypnotic sedatives, etc.), circulation improving agents (vasodilators, blood flow improving agents, vasoconstriction, etc.) Agents, vasoconstrictors, circulatory organ agents, arteriosclerosis agents, etc.), metabolism improvers (brain, tissues, cell activators, metabolism activators, etc.) and vitamins are used to improve the sense of equilibrium (non-patented). Document 3). In addition, exercise therapy is also used from the viewpoint of rehabilitation (Non-Patent Document 4). However, the guidance of doctors and other medical personnel is required to carry out drug therapy and exercise therapy, and there is a desire for a simpler method of improving the imbalance that can occur in anyone with aging. It is rare.

On the other hand, milk-fat Globule Membrane (MFGM) is a membrane component that covers milk fat globules secreted from the mammary gland, and is abundant in milk complex lipid-rich fractions such as buttermilk and butterserum. It is known to be included (Non-Patent Document 5). The milk fat globules not only have the function of dispersing fat in milk, but also have physiological functions such as muscle mass increasing action, motor function improving action, visceral fat accumulation suppressing action, and blood adiponectin increasing and decreasing suppressing action in mice. (Patent Documents 1 to 3).
However, the effect of the milk fat globules on the sense of balance is unknown.

Japanese Unexamined Patent Publication No. 2010-59155 Japanese Unexamined Patent Publication No. 2013-100275 JP-A-2007-320901

Haruo Sugi et al., "Human Function Physiology Revised 5th Edition" Nanzando 2010 Motohiro Kato, "Mechanism and Differentiation of Balance Disorders" Ear Nose 32: 1097-1102, 1986 Takashi Matsunaga, "Selection and Effect of Drug Therapy for Vertigo" Otolaryngology 65 (Increase 1): 653-671, 1972 Yasushi Uchiyama and Atsushi Tokumasu, "Exercise Therapy for Patients with Dizziness and Balance Disorders Associated with Vestibular Labyrinth Disease" Equilibrium Research. 50 (2): 199-205, 1991 Shin Miura, FOOD STYLE21, 2009

The present invention relates to an equilibrium sensation improving agent useful for improving the sense of equilibrium.

The present inventors diligently studied in view of the above problems, and found that in a rotarod test using a mouse (measuring the time until the rod falls from the rotating rod), which is known as an index of the sense of balance, the milk fat globules film. It was found that the duration of rotarod stay was prolonged in the mice that ingested the milk fat globules, and that the milk fat globules were useful for improving the sense of balance.

That is, the present invention provides an equilibrium sensation improving agent containing a milk fat globules film as an active ingredient.

According to the improvement of the sense of balance of the present invention, since the sense of balance is improved, it is possible to prevent the occurrence of a fall accident or a fall accident caused by the functional deterioration of the sense of balance, and the occurrence of a disorder such as a contusion or a fracture due to the accident. , Support required, and care required can be suppressed. In addition, it is possible to prevent wobbling when maintaining a standing position or performing movements as it is, and wobbling when standing up from a sitting position, and to lead a smoother daily life.

Balance sensory function improvement effect (rotor rod stay time). Balance sensory function improving effect (total number of rotor rod drops; growing mouse). Balance sensory function improving effect (rotor rod high-speed residence time; growing mouse).

The milk fat globules membrane used in the present invention is defined as a membrane covering milk fat globules and a mixture of components constituting the membrane. The milk fat globules have abundant eating experience and are highly safe.
It is known that the milk fat globules are generally composed of about half of the dry weight of lipids, and the lipids include triglyceride, phospholipids, and sphingoliglycolipids (Shin Miura, FOOD STYLE21, 2009 and Keenan TW, Applied Science Publicers, 1983, pp89-pp130). It is known that phospholipids include sphingolipids such as sphingomyelin and glycerophospholipids such as phosphatidylcholine and phosphatidylethanolamine.
Further, it is known that a glycoprotein called milk mutin is contained as a component other than lipid (Mather, Biochim Biophys Acta, 1978).

From the viewpoint of physiological effects, the milk fat globules used in the present invention preferably have a lipid content of 10% by mass or more, further 20% by mass or more, and further 30% by mass or more, and also have a flavor and handling. From this point of view, it is preferably 100% by mass or less, further 90% by mass or less, and further preferably 60% by mass or less. The content of lipid in the milk fat globules is preferably 10 to 100% by mass, more preferably 20 to 90% by mass, and further preferably 30 to 60% by mass.

Further, from the viewpoint of physiological effects, the milk fat globules have a phospholipid content of 5% by mass or more, more preferably 8% by mass or more, further 10% by mass or more, and further preferably 15% by mass or more. From the viewpoint of flavor and handling, it is preferably 100% by mass or less, further 85% by mass or less, further 70% by mass or less, and further 60% by mass or less. The content of phospholipid in the milk fat globules is preferably 5 to 100% by mass, further 8 to 90% by mass, further 10 to 70% by mass, and further preferably 15 to 60% by mass.
The milk fat globules membrane preferably contains sphingomyelin as a phospholipid from the viewpoint of physiological effects, and the content of sphingomyelin in the milk fat globules membrane is 1% by mass or more, further 2% by mass or more, and further. It is preferably 3% by mass or more, and from the viewpoint of flavor and handling, it is preferably 50% by mass or less, further 30% by mass or less, further 25% by mass or less, and further 20% by mass or less. The content of sphingomyelin in the milk fat globules is preferably 1 to 50% by mass, further 2 to 30% by mass, further 3 to 25% by mass, and further preferably 3 to 20% by mass.
From the same point of view, the content of sphingomyelin in the total phospholipids of the milk fat globules is preferably 3% by mass or more, further 5% by mass or more, further 10% by mass or more, and further 15% by mass or more. , 50% by mass or less, further 40% by mass or less, further 35% by mass or less, and further preferably 30% by mass or less. The content of sphingomyelin in the total phospholipids of the milk fat globules is preferably 3 to 50% by mass, further 5 to 40% by mass, further 10 to 35% by mass, and further 15 to 30% by mass.
In the present specification, the content of lipids, phospholipids and sphingomyelin in the milk fat globules, and the content of sphingomyelin in the total phospholipids of the milk fat globules are the masses of the milk fat globules with respect to the dried product. Let it be a ratio.

The milk fat globules can be obtained from raw milk by a known method such as a centrifugation method or an organic solvent extraction method. For example, the preparation method described in JP-A-3-47192 can be used. Further, the methods described in Japanese Patent No. 3103218 and Japanese Patent Application Laid-Open No. 2007-89535 can be used.
Further, those whose purity has been increased by purification by a method such as dialysis, ammonium sulfate fractionation, gel filtration, isoelectric point precipitation, ion exchange chromatography, solvent fractionation and the like may be used.
The form of the milk fat globules is not particularly limited, and may be liquid, semi-solid (paste, etc.), solid (powder, solid, granules, etc.) at room temperature (15 to 25 ° C.). May be used alone or in combination of two or more.

Examples of the raw material milk for the milk fat globules film include milk and goat milk. Of these, milk is preferable because it has abundant eating experience and is inexpensive. In addition, raw milk includes milk such as raw milk, whole milk powder and processed milk, as well as dairy products, and examples of dairy products include buttermilk, butter oil, butter salem, whey protein concentrate (WPC) and the like. Be done.
Buttermilk is obtained when producing butter grains from a cream obtained by centrifuging milk or the like, and since the buttermilk contains a large amount of milk fat globules, buttermilk is used as the milk fat globules. You may use it as it is. Similarly, since the butter salem produced during the production of butter oil also contains a large amount of milk fat globules, the butter salem may be used as it is as the milk fat globules.

As the milk fat globules film, a commercially available product can also be used. Examples of such commercially available products include "BSCP" of Megre Japan Co., Ltd., "Milk Ceramide MC-5" of Megmilk Snow Brand Co., Ltd., and "Phospholipid Concentrate Series (500, 700)" of New Zealand Milk Products Co., Ltd.

As shown in the examples below, in the rotarod test using mice, the rotarod stay time was prolonged in the mice ingesting the milk fat globules, and the effect was further increased when exercise was used in combination. Extend.
The Rota-rod test is a test that measures the sense of balance of rodents. A mouse is placed on a device with a rotating rod that can accelerate at a constant rate, the speed is gradually increased, and the mouse falls. Time to is measured (Marino et al. Autophagy is essential for mouse sense of balance. J Clin Invest. 120 (7): 2331-44, 2010).
Therefore, the milk fat globules can serve as a balance sensation improver and can be used to produce a balance sensation improver. That is, the milk fat globules can be applied to humans with reduced equilibrium and used to improve equilibrium.
In the present invention, the "sense of equilibrium" refers to the sensation of feeling the movement of the body or the change in the direction of gravity, and includes the ability to adjust the movement necessary for maintaining the balance of the body. It cannot be said that the results of the rotor rod test correlate with muscle mass and muscle strength, and the improvement of the sense of balance in the present invention does not include increasing the muscle mass and muscle strength.
"Improvement of sense of balance" means improvement or strengthening of sense of balance, prevention or delay of decrease of sense of balance.
"Use" can be administration or ingestion to a human and may be therapeutic or non-therapeutic use. "Non-therapeutic" is a concept that does not include medical practice, that is, a concept that does not include a method of operating, treating or diagnosing a human, more specifically, a doctor or a person who has been instructed to perform surgery on a human. , A concept that does not include a method of performing treatment or diagnosis.

The balance sensation improving agent of the present invention is a drug, a quasi drug or a food that exhibits a balance sensation improving effect when ingested or administered to an animal including humans, and the balance sensation improving agent is the drug or the pharmaceutical department. It can be a material or formulation used in combination with quasi-drugs or foods.

The foods include foods labeled to that effect, functional foods, foods for the sick, foods for specified health use, foods with functional claims, and supplements, based on the concept of improving the sense of balance. Since these foods are foods for which functional labeling is permitted, they can be distinguished from general foods.

Examples of the administration form of the above-mentioned pharmaceutical products (including quasi-drugs, the same applies hereinafter) include oral administration with tablets, capsules, granules, powders, troches, syrups and the like.
Such various dosage forms of the formulations use the milk fat globules of the present invention alone or with other pharmaceutically acceptable carriers such as excipients, binders, bulking agents, disintegrants, surfactants. It is possible to prepare an appropriate combination of an agent, a lubricant, a dispersant, a buffer, a preservative, a flavoring agent, a fragrance, a coating agent, a carrier, a diluent, etc., and a medicinal ingredient other than the milk fat globules coating of the present invention. can.
Among them, the preferred dosage form is a solid preparation for oral administration, tablets are preferable, and chewable tablets are more preferable.

The content (dry matter equivalent) of the milk fat globules of the present invention in the pharmaceutical product is generally 0.001% by mass or more, preferably 0.01% by mass or more, and more preferably 0.1% by mass or more. It is more preferably 1% by mass or more, preferably 70% by mass or less, more preferably 50% by mass or less, still more preferably 10% by mass or less, still more preferably 5% by mass or less. The content of the milk fat globules in the pharmaceutical product (in terms of dry matter) is preferably 0.001 to 70% by mass, more preferably 0.01 to 50% by mass, still more preferably 0.1 to 10% by mass, and further. It is preferably 1 to 5% by mass.

The forms of the above foods include soft drinks, tea-based beverages, coffee beverages, fruit juice beverages, carbonated beverages, jelly, wafers, biscuits, bread, noodles, sausages and other foods and drinks, nutritional foods, and other foods. Is a nutritional supplement composition having the same form as the above-mentioned orally administered preparation (solid preparation such as tablets, capsules, troche). Among them, tablets are preferable, and chewable tablets are more preferable.

Various forms of foods are the milk fat globules of the present invention alone or with other food materials, solvents, softeners, oils, emulsifiers, preservatives, acidulants, sweeteners, bitterness agents, fragrances, stables. Agents, colorants, antioxidants, moisturizers, thickeners, active ingredients other than milk fat globules, and the like can be appropriately combined and prepared.

The content (dry matter equivalent) of the milk fat globules of the present invention in food varies depending on the form of use thereof, but in the form of beverage, it is preferably 0.001% by mass or more, more preferably 0.01% by mass or more. It is more preferably 0.1% by mass or more, preferably 3% by mass or less, more preferably 2% by mass or less, still more preferably 1% by mass or less. The content of the milk fat globules in the food (in terms of dry matter) is preferably 0.001 to 30% by mass, more preferably 0.01 to 2% by mass, and even more preferably 0. It is 1 to 1% by mass.

In the form of solid foods such as tablets and processed foods, the content of the fat globules film (in terms of dry matter) is preferably 0.05% by mass or more, more preferably 0.1% by mass or more, still more preferably 0. It is 2% by mass or more, preferably 70% by mass or less, more preferably 50% by mass or less, still more preferably 30% by mass or less, still more preferably 10% by mass or less. The content of the milk fat globules in the food (in terms of dry matter) is preferably 0.05 to 70% by mass, more preferably 0.1 to 50% by mass, and even more preferably 0 in the form of a solid food. .2 to 30% by mass, more preferably 0.2 to 10% by mass.

The dose or intake of the balance sensation improving agent of the present invention may vary depending on the body weight, gender, age, condition or other factors of the subject to be administered or ingested. The dose, route, interval of administration, and the amount and interval of ingestion can be appropriately determined by those skilled in the art, but usually, the milk fat globules (dried product) of the present invention per day for one adult (60 kg). In terms of conversion), it 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. The dose or intake of the balance sensation improving agent of the present invention is preferably 0.1 to 30 g per day for one adult (60 kg) as a milk fat globules film (dry matter equivalent). It is preferably 0.3 to 20 g, more preferably 1 to 10 g. In the present invention, it is preferable to administer or ingest such an amount once to a plurality of times a day.

The dose or intake of the balance sensation improving agent of the present invention is preferably 10 mg or more, more preferably 20 mg or more, still more preferably 50 mg or more as sphingomyelin per day for one adult (60 kg). It is more preferably 100 mg or more, preferably 1500 mg or less, more preferably 1000 mg or less, still more preferably 500 mg or less, still more preferably 250 mg or less. The dose or intake of the balance sensation improving agent of the present invention is preferably 10 to 1500 mg, more preferably 20 to 1000 mg, and further preferably 20 to 1000 mg of sphingomyelin per day for one adult (60 kg). It is 50 to 500 mg, more preferably 100 to 250 mg.

The above-mentioned preparation can be administered or ingested according to an arbitrary plan.
The administration or ingestion period is not particularly limited, but it is preferable to administer or ingest repeatedly and continuously, more preferably to administer or ingest continuously for 5 days or more, and to administer or ingest continuously for 15 days or more. More preferred. In addition, it is preferable to perform appropriate exercise, such as walking in daily life, climbing stairs, and light walking, in addition to administration or ingestion of the pharmaceutical product of the present invention, in terms of enhancing the effect.

The subject to be administered or ingested is not particularly limited as long as it is a human who needs or desires to improve the sense of balance, but administration or ingestion in an elderly person with decreased equilibrium ability is effective.

Regarding the above-described embodiment, the following aspects are disclosed in the present invention.
<1> An equilibrium sensation improving agent containing a milk fat globules as an active ingredient.
<2> Use of milk fat globules to produce equilibrium sensation improver.
<3> Milk fat globules for use in improving balance.
<4> A method for improving the sense of balance by administering or ingesting an effective amount of milk fat globules.
<5> Use of the above-mentioned <1> equilibrium sensation improving agent, <2>, <3> milk fat globules, or the method of <4>, which are used together with exercise.
<6> In <5> above, exercise is walking, climbing stairs, or light walking in daily life.
<7> In <3>, <5> or <6> above, the use is a non-therapeutic use.
<8> In the above <4> to <6>, the method is a non-therapeutic method.
<9> In the above <4> to <6>, the target of administration or ingestion is a human who needs or desires to improve the sense of balance, preferably an elderly person with decreased equilibrium ability.
<10> In the above <1> to <9>, the milk fat globules film contains 5 to 100% by mass of phospholipid.
<11> In the above <1> to <9>, the milk fat globules film contains 1 to 50% by mass of sphingomyelin.
<12> A food or pharmaceutical product containing the above-mentioned <1>, <5> or <6> equilibrium sensation improving agent, which is a solid preparation for oral administration.
<13> A food or pharmaceutical product containing the above-mentioned <1>, <5> or <6> equilibrium sensation improving agent, and the dosage form is a tablet.
<12> In the above <1> to <7>, the milk fat globules are administered or ingested as sphingomyelin in an amount of 10 to 1500 mg per adult per day.

Test Example 1
(1) Mouse breeding and treatment An 8-week-old male C57BL / 6J mouse (Charles River) was used for the experiment, and the breeding environment was room temperature of 23 ± 2 ° C, humidity of 55 ± 10%, and lighting time of 7 o'clock. It was from 19:00. Mice were acclimated to individual rearing after a week of acclimation. After that, 32 animals were selected based on their body weight. The animals were bred for 81 weeks (up to 90 weeks of age, old age group) in the following group composition under free feeding of the test meal.
Control group: Breeding under non-exercise conditions, intake of control diet (n = 8)
MFGM (milk fat globules) group: non-exercise breeding, MFGM diet intake (n = 8)
Exercise group: Spontaneous exercise condition breeding, control diet intake (n = 8)
MFGM + exercise group: Spontaneous exercise condition breeding, MFGM diet intake (n = 8)

The spontaneous exercise condition breeding group was individually bred in a cage with a rotating basket, and the non-exercise condition breeding group was individually bred in an individual cage of the same size. In addition, 10-week-old male C57BL6J mice were purchased, and after 1-week habituation, the control diet was fed for 8 weeks (up to 19-week-old), and the young group (n = 8) was used. The dietary composition of the control diet and the MFGM diet is as follows (the content in the test diet is shown as a percentage (mass%)).

The MFGM contains 49% by mass of protein and 39% by mass of lipid in terms of dry matter, 3.7% by mass of sphingomyelin as sphingolipid, and 2.4% by mass of glucosylceramide as sphingolipid. , And 0.4% by mass of ganglioside.

The Kjeldahl method (written by Makoto Kandatsu, latest food analysis method, the same archive) and the Reese Gottlieb method (edited by the Japan Society of Food Industry, Food Analysis Method, Korin) are used to analyze proteins and lipids in the milk fat globules. rice field.
The analysis of phospholipids in the milk fat globules was performed by the LC-MS method. That is, the lipid fraction was extracted from the milk fat globules film using chloroform / methanol (= 2: 1), dried under a nitrogen stream, and then dissolved in hexane / isopropanol (= 95: 5). This sample was subjected to the following LC-MS analysis to quantify phospholipids.
<LC-MS analysis>
Column: Inertsil SIL 100A-3 (GL Sciences, 1.5 mm x 150 mm)
Column temperature: 40 ° C
Flow velocity: 0.1 mL / min
Detector: Agilent, 1100 LC / MSD
Mobile phase: Gradient separation of liquid A (hexane: isopropanol: formic acid = 95: 5: 0.1) and liquid B (hexane: isopropanol: 50 mM ammonium formate = 25:65:10)

(2) Rotorrod test Measurements were performed at 12-13 weeks of age in the young group and at 84-85 weeks of age in the old group. A rotor rod (MK-600; rotating shaft diameter = 30 mm) manufactured by Muromachi Kikai Co., Ltd. was used for this test. After acclimatizing the mouse at a rotation speed of 20 rpm for one week, the time until it fell from the rotor rod 10 times was measured. The rotation speed of the rotor rod was set as follows.
20 rpm 30 minutes 24 rpm 90 minutes 28 rpm Until the end of measurement

(3) Statistics The obtained values are shown as mean ± standard deviation. The average value was compared using unpaired Student's t-test, and the significance level was P <0.05.

(4) Results The results are shown in FIG.
In the old control group, the rotarod performance decreased as compared with the young group, but the rotarod performance was improved in the MFGM group, and a remarkable improvement was confirmed in the MFGM + exercise group.
From this, it is considered that the equilibrium sensory function is improved by ingesting the milk fat globules.

Test Example 2 Improvement of sense of balance in growing mice (1) Rearing and treatment of mice Using male Balb / c mice (Charles River) of 3 weeks of age immediately after weaning, the breeding environment was room temperature of 23 ± 2 ° C and humidity of 55. The lighting time was set to ± 10% and the lighting time was set from 7:00 to 19:00. After 1 week of preliminary breeding, the animals were divided into the following 3 groups (8 animals each) so that their weight and initial physical function (Rotarod test results) would be similar, and they were bred for 4 weeks under free intake of the test diet. rice field. The growth period of mice is generally about 3 to 10 weeks of age, and this test was conducted within that range.
Control group: Control diet intake (n = 8)
0.5% MFGM group: 0.5% MFGM dietary intake (n = 8)
1% MFGM group: 1% MFGM dietary intake (n = 8)

The dietary compositions of the control diet and the MFGM diet are shown below (percentage of the content in the test diet (mass%)).

The MFGM contained 53.4% by mass of protein and 25.2% by mass of lipid in terms of dry matter, and 3.72% by mass of sphingomyelin as sphingolipid.

(2) Rotorrod test Measurements were taken at the time of grouping (week 0) and at 2 weeks and 4 weeks after ingestion of the test meal. A rotor rod (MK-600; rotating shaft diameter = 30 mm) manufactured by Muromachi Kikai Co., Ltd. was used for this test. Place the mouse on a stationary rod and drop 3 times at 6 rpm (1 minute) → 12 rpm (1 minute) → 16 rpm (1 minute) → 20 rpm (1 minute) → 24 rpm (1 minute) → 28 rpm (1 minute and 28 rpm). The number of drops was measured by the program (up to). The evaluation items were the total number of drops for 6 minutes and the drop time of 28 rpm 3 times (high speed stay time).

(3) Statistics The obtained values are shown as mean ± standard deviation. The Dunnett's test was used for the comparison of the mean values, and the significance level was P <0.05.

(4) Results The results are shown in FIGS. 2 and 3. The total number of drops (Fig. 2) increased (deterioration of results) in all groups at the second week of test diet intake, but was significant in the 0.5% and 1% MFGM groups compared to the control diet group. The number of falls was small. At the 4th week, the total number of drops was significantly smaller in both the 0.5% and 1% MFGM groups than in the control diet group, and in particular, the 1% MFGM group showed improvement from the initial value. It was considered that this deterioration in performance was due to a decrease in physical performance due to rapid physical growth during the growth period, but there was no difference in body weight between the groups. Similarly, in the high-speed stay time (Fig. 3), a decrease in the stay time was observed in the control diet and the 0.5% MFGM group at the second week, and a decrease in the ability to respond to high speed was confirmed. This decrease was suppressed in the 1% MFGM group and significantly prolonged compared to the control diet group. At week 4, improvement was also seen in the 0.5% MFGM group, which was significantly longer than in the control diet group and even more pronounced in the 1% MFGM group.
From this, it is considered that the equilibrium sensory function is improved by ingesting the milk fat globules even during the growth period.

Claims (7)

An equilibrium sensation improver containing a milk fat globules as an active ingredient. A food for improving the sense of balance that contains a milk fat globules as an active ingredient . The equilibrium sensation improving agent according to claim 1, or the food for improving equilibrium sensation according to claim 2 , wherein the milk fat globules film contains 5 to 100% by mass of phospholipids. The equilibrium sensation improving agent according to claim 1 or the food for equilibrium sensation improving according to claim 2 , wherein the milk fat globules film contains 1 to 50% by mass of sphingomyelin. The equilibrium sensation improving agent or a food for equilibrium sensation improving according to any one of claims 1 to 4 , wherein the dosage form is a solid preparation for oral administration. The equilibrium-improving agent or food for equilibrium- improving according to claim 5 , wherein the solid preparation is a tablet. The balance sensation improving agent or a balance sensation improving food according to any one of claims 1 to 6 , wherein 10 to 1500 mg of sphingomyelin is administered or ingested per adult per day.

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