JPWO2017183595A1 - Fermented milk for improving fatigue - Google Patents
Fermented milk for improving fatigue Download PDFInfo
- Publication number
- JPWO2017183595A1 JPWO2017183595A1 JP2018513167A JP2018513167A JPWO2017183595A1 JP WO2017183595 A1 JPWO2017183595 A1 JP WO2017183595A1 JP 2018513167 A JP2018513167 A JP 2018513167A JP 2018513167 A JP2018513167 A JP 2018513167A JP WO2017183595 A1 JPWO2017183595 A1 JP WO2017183595A1
- Authority
- JP
- Japan
- Prior art keywords
- fatigue
- lactic acid
- fermented milk
- milk
- lactobacillus
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000015140 cultured milk Nutrition 0.000 title claims abstract description 49
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 105
- 241000894006 Bacteria Species 0.000 claims abstract description 56
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 52
- 239000004310 lactic acid Substances 0.000 claims abstract description 52
- 241000186660 Lactobacillus Species 0.000 claims abstract description 33
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 33
- 206010041349 Somnolence Diseases 0.000 claims abstract description 14
- 208000007590 Disorders of Excessive Somnolence Diseases 0.000 claims abstract description 11
- 206010016256 fatigue Diseases 0.000 claims description 65
- 206010022998 Irritability Diseases 0.000 claims description 10
- 230000035807 sensation Effects 0.000 claims description 10
- 241000186673 Lactobacillus delbrueckii Species 0.000 claims description 9
- 230000000694 effects Effects 0.000 claims description 9
- 206010025482 malaise Diseases 0.000 claims description 9
- 208000024891 symptom Diseases 0.000 claims description 9
- 235000013305 food Nutrition 0.000 abstract description 9
- 230000037406 food intake Effects 0.000 abstract description 5
- 230000007794 irritation Effects 0.000 abstract description 4
- 238000012360 testing method Methods 0.000 description 43
- 238000000034 method Methods 0.000 description 35
- 229940068196 placebo Drugs 0.000 description 26
- 239000000902 placebo Substances 0.000 description 26
- 235000013361 beverage Nutrition 0.000 description 25
- 235000013336 milk Nutrition 0.000 description 19
- 239000008267 milk Substances 0.000 description 19
- 210000004080 milk Anatomy 0.000 description 19
- 238000011156 evaluation Methods 0.000 description 18
- 235000013618 yogurt Nutrition 0.000 description 14
- 238000002474 experimental method Methods 0.000 description 10
- 239000000203 mixture Substances 0.000 description 8
- 235000019615 sensations Nutrition 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 7
- 235000013861 fat-free Nutrition 0.000 description 6
- 238000000855 fermentation Methods 0.000 description 6
- 230000004151 fermentation Effects 0.000 description 6
- 239000007787 solid Substances 0.000 description 6
- 230000035922 thirst Effects 0.000 description 6
- 241000194020 Streptococcus thermophilus Species 0.000 description 5
- 239000003795 chemical substances by application Substances 0.000 description 5
- 229920002444 Exopolysaccharide Polymers 0.000 description 4
- 208000022531 anorexia Diseases 0.000 description 4
- 206010061428 decreased appetite Diseases 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 235000020185 raw untreated milk Nutrition 0.000 description 4
- 239000007858 starting material Substances 0.000 description 4
- 238000011870 unpaired t-test Methods 0.000 description 4
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 3
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 description 3
- 230000004596 appetite loss Effects 0.000 description 3
- 235000014048 cultured milk product Nutrition 0.000 description 3
- 208000019017 loss of appetite Diseases 0.000 description 3
- 235000021266 loss of appetite Nutrition 0.000 description 3
- 235000021243 milk fat Nutrition 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 230000007937 eating Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000020251 goat milk Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000002207 metabolite Substances 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 230000008520 organization Effects 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000011084 recovery Methods 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 230000000007 visual effect Effects 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- 206010008874 Chronic Fatigue Syndrome Diseases 0.000 description 1
- 208000032140 Sleepiness Diseases 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 239000000090 biomarker Substances 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 1
- 235000020121 low-fat milk Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 208000029766 myalgic encephalomeyelitis/chronic fatigue syndrome Diseases 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 230000037321 sleepiness Effects 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000013519 translation Methods 0.000 description 1
- 230000014616 translation Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Biotechnology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Organic Chemistry (AREA)
- Genetics & Genomics (AREA)
- Microbiology (AREA)
- Wood Science & Technology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Biomedical Technology (AREA)
- Mycology (AREA)
- Nutrition Science (AREA)
- Virology (AREA)
- Medicinal Chemistry (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Dairy Products (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
身近で手軽に摂取できる食品であって、夏バテのような夏季に自覚される疲労感等の疲労感を改善する食品を提供することを課題とする。ラクトバチルス属の乳酸菌を用いて調製した発酵乳を摂取することにより、全身のだるさ、全身の倦怠感、自覚的ストレス、日中の眠気、イライラ感などの疲労感が顕著に改善されることを見出した。 An object of the present invention is to provide a food that can be easily taken in close proximity and that can improve fatigue feeling such as fatigue that is noticed in summer, such as summer batter. Ingestion of fermented milk prepared using Lactobacillus lactic acid bacteria significantly improves fatigue such as general fatigue, general fatigue, subjective stress, daytime sleepiness, and irritation. I found it.
Description
本発明は、疲労感を改善するための発酵乳に関する。 The present invention relates to fermented milk for improving fatigue.
夏季の代表的な体調不良として「夏バテ」がある。「夏バテ」の明確な定義は存在しないが、「夏バテ」とは、「全身のだるさ」や「全身の倦怠感」を主訴とし、「睡眠不足」「食欲不振」が疲労の蓄積、回復の遅れを促進することで「全身のだるさ・倦怠感」が増す状態と考えられる。そして、疲労状態が続くことにより免疫力の低下、さらには風邪等の疾病にかかることも考えられる。その予防策や対応策として、こまめな水分補給や、十分な睡眠などと共に、食事をしっかり摂ることが挙げられるが、近年、疲労感の軽減や疲労回復等に対して効果のある食品を摂るといった身近で手軽にできる対策が求められている。 “Summer Bate” is a typical poor physical condition in summer. There is no clear definition of “Summer Bate”, but “Summer Bate” has the main complaints of “whole body dullness” and “whole malaise”, and “lack of sleep” and “anorexia” are accumulated fatigue and delayed recovery. It is thought that the “whole body / fatigue” of the whole body is increased by promoting the above. And it is also conceivable that the immunity is lowered due to the fatigued state, and further diseases such as colds are caused. As preventive measures and countermeasures, it is possible to eat well with frequent hydration and sufficient sleep, but in recent years, foods that are effective in reducing fatigue and recovering from fatigue etc. There is a need for measures that can be taken easily and easily.
従来、疲労回復や疲労感軽減等のための食品や組成物が、いくつか検討されている。例えば、特開２０００−１５９７８８号公報（特許文献１）では、トレハロースを含有するヨーグルトの形態の疲労回復剤が記載されている。特表２００３−５３５９０３号公報（特許文献２）には、慢性疲労症候群の被験者に、プロバイオティック細菌を投与する治療方法が記載されている。ＷＯ２０１２／６３８２６号公報（特許文献３）には、疲労感の軽減剤として使用する発酵乳が記載されている。 Conventionally, several foods and compositions for recovering fatigue and reducing fatigue feel have been studied. For example, JP 2000-159788 A (Patent Document 1) describes a fatigue recovery agent in the form of yogurt containing trehalose. Japanese translations of PCT publication No. 2003-535903 (patent document 2) describes a treatment method of administering probiotic bacteria to a subject with chronic fatigue syndrome. WO2012 / 63826 (Patent Document 3) describes fermented milk used as a fatigue relieving agent.
しかし、通常の食事に供することができる食品であって、疲労感に対して改善作用を有する食品は未だに存在しない。そこで、本発明は、身近で手軽に摂取することができる疲労感の改善用の食品を提供することを課題とする。 However, there is still no food that can be used for a normal meal and has an effect of improving fatigue. Then, this invention makes it a subject to provide the foodstuff for the improvement of the feeling of fatigue which can be ingested easily close.
上記課題を解決するために、本発明者らは、身近で手軽に摂取できる食品として発酵乳に着目し、発酵乳の持つ疲労感改善効果について詳細に検討した。そして、その結果として、所定の乳酸菌を用いて調製した発酵乳を摂取することにより、「疲労感」、具体的には「全身のだるさ」「全身の倦怠感」「自覚的ストレス」「日中の眠気」「イライラ感」「食欲不振」「思考力低下」「喉の渇き」「爽快感の喪失」などが顕著に感じられなくなる又は軽減されることを見出し、本発明を完成させた。 In order to solve the above-mentioned problems, the present inventors have focused on fermented milk as a food that can be easily and easily ingested, and have examined in detail the fatigue improvement effect of fermented milk. And as a result, by ingesting fermented milk prepared using a specific lactic acid bacterium, "fatigue", specifically "whole feeling of whole body", "fatigue of whole body", "subjective stress", "daytime" It has been found that “sleepiness”, “irritability”, “loss of appetite”, “thinking ability”, “thirst”, “loss of exhilaration”, etc. are not felt or alleviated, and the present invention has been completed.
すなわち、本発明は、次の通りとなる。
（１）ラクトバチルス属の乳酸菌を用いて調製した、疲労感の改善用の発酵乳。
（２）乳酸菌がＬａｃｔｏｂａｃｉｌｌｕｓ ｄｅｌｂｒｕｅｃｋｉｉ ｓｕｂｓｐ．ｂｕｌｇａｒｉｃｕｓ ＯＬＬ１０７３Ｒ−１（ＦＥＲＭ ＢＰ−１０７４１）である、（１）に記載の発酵乳。
（３）疲労感が、全身のだるさ、全身の倦怠感、自覚的ストレス、日中の眠気およびイライラ感より成る群から選ばれる１つ以上の感覚である、（１）または（２）に記載の発酵乳。
（４）夏バテの自覚症状を改善するために用いられる、（１）から（３）のいずれか１項に記載の発酵乳。
（５）疲労感の改善効果を有する、ラクトバチルス属の乳酸菌。
（６）疲労感が、少なくとも全身のだるさ、全身の倦怠感、自覚的ストレス、日中の眠気およびイライラ感より成る群から選ばれる１つ以上の感覚である、（５）に記載の乳酸菌。
（７）夏バテの自覚症状を改善するために用いられる、（５）または（６）に記載の乳酸菌。That is, the present invention is as follows.
(1) Fermented milk for improving fatigue feeling, prepared using lactic acid bacteria belonging to the genus Lactobacillus.
(2) Lactic acid bacteria are Lactobacillus delbrueckii subsp. The fermented milk according to (1), which is bulgaricus OLL1073R-1 (FERM BP-10741).
(3) The fatigue feeling is one or more sensations selected from the group consisting of general dullness, general malaise, subjective stress, daytime sleepiness, and irritability. (1) or (2) Fermented milk.
(4) The fermented milk according to any one of (1) to (3), which is used for improving the subjective symptoms of summer batter.
(5) Lactobacillus belonging to the genus Lactobacillus having an effect of improving fatigue.
(6) The lactic acid bacterium according to (5), wherein the feeling of fatigue is at least one sensation selected from the group consisting of general dullness, general malaise, subjective stress, daytime sleepiness and irritability.
(7) The lactic acid bacterium according to (5) or (6), which is used for improving the subjective symptoms of summer batter.
また、本発明には、以下の発明も包含される。
（８）ラクトバチルス属の乳酸菌を用いて調製した発酵乳を対象に摂取させる工程を含む、疲労感を改善するための方法。
（９）乳酸菌がＬａｃｔｏｂａｃｉｌｌｕｓ ｄｅｌｂｒｕｅｃｋｉｉ ｓｕｂｓｐ．ｂｕｌｇａｒｉｃｕｓ ＯＬＬ１０７３Ｒ−１（ＦＥＲＭ ＢＰ−１０７４１）である、（８）に記載の方法。
（１０）疲労感が、全身のだるさ、全身の倦怠感、自覚的ストレス、日中の眠気およびイライラ感より成る群から選ばれる１つ以上の感覚である、（８）または（９）に記載の方法。
（１１）夏バテの自覚症状を改善するために用いられる、（８）から（１０）のいずれか１項に記載の方法。
（１２）疲労感の改善用の発酵乳の製造における、ラクトバチルス属の乳酸菌の使用。
（１３）乳酸菌がＬａｃｔｏｂａｃｉｌｌｕｓ ｄｅｌｂｒｕｅｃｋｉｉ ｓｕｂｓｐ．ｂｕｌｇａｒｉｃｕｓ ＯＬＬ１０７３Ｒ−１（ＦＥＲＭ ＢＰ−１０７４１）である、（１２）に記載の使用。
（１４）疲労感が、全身のだるさ、全身の倦怠感、自覚的ストレス、日中の眠気およびイライラ感より成る群から選ばれる１つ以上の感覚である、（１２）または（１３）に記載の使用。
（１５）発酵乳が夏バテの自覚症状を改善するために用いられるものである、（１２）から（１４）のいずれか１項に記載の使用。
（１６）疲労感の改善用の発酵乳の製造に使用するための、ラクトバチルス属の乳酸菌。
（１７）疲労感の改善用の発酵乳の製造に使用するための、ラクトバチルス属の乳酸菌であるＬａｃｔｏｂａｃｉｌｌｕｓ ｄｅｌｂｒｕｅｃｋｉｉ ｓｕｂｓｐ．ｂｕｌｇａｒｉｃｕｓ ＯＬＬ１０７３Ｒ−１（ＦＥＲＭ ＢＰ−１０７４１）。
（１８）疲労感が、全身のだるさ、全身の倦怠感、自覚的ストレス、日中の眠気およびイライラ感より成る群から選ばれる１つ以上の感覚である、（１６）または（１７）に記載のラクトバチルス属の乳酸菌。
（１９）夏バテの自覚症状を改善するために用いられる、（１６）から（１８）のいずれか１項に記載のラクトバチルス属の乳酸菌。
（２０）ラクトバチルス属の乳酸菌およびその乳発酵物の少なくとも一方を有効成分とする、疲労感改善用組成物（なお、ここにいう「乳発酵物」とは乳が乳酸菌によって発酵された結果生成する物質を意味する。この「乳発酵物」には上述の発酵乳も含まれる。）。
（２１）ラクトバチルス属の乳酸菌およびその乳発酵物の少なくとも一方を疲労感改善剤として使用する方法。
（２２）ラクトバチルス属の乳酸菌およびその乳発酵物の少なくとも一方を投与することにより疲労感を改善する方法。
（２３）疲労感改善剤としての使用のための、ラクトバチルス属の乳酸菌による乳発酵物。
（２４）疲労感改善剤としての使用のための、ラクトバチルス属の乳酸菌。
（２５）疲労感を改善するための組成物の製造のための、ラクトバチルス属の乳酸菌による乳発酵物の使用。
（２６）疲労感を改善するための発酵乳の製造のためのラクトバチルス属の乳酸菌の使用。
（２７）ラクトバチルス属の乳酸菌に乳原料を供給して疲労感改善用組成物を製造する方法。The present invention also includes the following inventions.
(8) A method for improving a feeling of fatigue, comprising a step of ingesting fermented milk prepared using a lactic acid bacterium of the genus Lactobacillus.
(9) Lactic acid bacteria are produced by Lactobacillus delbrueckii subsp. The method according to (8), which is bulgaricus OLL1073R-1 (FERM BP-10741).
(10) Described in (8) or (9), wherein the feeling of fatigue is one or more sensations selected from the group consisting of general dullness, general malaise, subjective stress, daytime sleepiness and irritability the method of.
(11) The method according to any one of (8) to (10), which is used to improve the subjective symptoms of summer batter.
(12) Use of lactic acid bacteria belonging to the genus Lactobacillus in the manufacture of fermented milk for improving fatigue.
(13) Lactic acid bacteria are produced by Lactobacillus delbrueckii subsp. The use according to (12), which is bulgaricus OLL1073R-1 (FERM BP-10741).
(14) The fatigue feeling is one or more sensations selected from the group consisting of whole body dullness, general malaise, subjective stress, daytime sleepiness and irritability, (12) or (13) Use of.
(15) The use according to any one of (12) to (14), wherein the fermented milk is used for improving the subjective symptoms of summer batter.
(16) A lactic acid bacterium of the genus Lactobacillus for use in the production of fermented milk for improving fatigue.
(17) Lactobacillus delbrueckii subsp., Which is a lactic acid bacterium of the genus Lactobacillus, for use in the production of fermented milk for improving fatigue. bulgaricus OLL1073R-1 (FERM BP-10741).
(18) The fatigue sensation is one or more sensations selected from the group consisting of general dullness, general malaise, subjective stress, daytime sleepiness, and irritability (16) or (17) Lactobacillus lactic acid bacteria.
(19) The lactobacillus belonging to the genus Lactobacillus according to any one of (16) to (18), which is used for improving the subjective symptoms of summer batter.
(20) A composition for improving fatigue feeling comprising at least one of Lactobacillus lactic acid bacteria and a fermented milk product thereof as an active ingredient (herein, “milk fermented product” is a result of milk fermented by lactic acid bacteria) This “milk fermented product” includes the fermented milk described above).
(21) A method of using at least one of Lactobacillus lactic acid bacteria and fermented milk thereof as a fatigue ameliorating agent.
(22) A method of improving fatigue feeling by administering at least one of lactic acid bacteria belonging to the genus Lactobacillus and a fermented milk thereof.
(23) A fermented milk product of lactic acid bacteria belonging to the genus Lactobacillus for use as a fatigue ameliorating agent.
(24) Lactobacillus belonging to the genus Lactobacillus for use as a fatigue sensation improving agent.
(25) Use of a fermented milk product of Lactobacillus lactic acid bacteria for the production of a composition for improving fatigue.
(26) Use of lactic acid bacteria of the genus Lactobacillus for the production of fermented milk for improving fatigue.
(27) A method for producing a composition for improving fatigue feeling by supplying a milk raw material to lactic acid bacteria belonging to the genus Lactobacillus.
本発明によれば、所定の乳酸菌を用いて調製した発酵乳を摂取することで、全身のだるさや倦怠感などを主訴とする「夏バテ」等の疲労感を顕著に改善することができる。特に、発酵乳は食経験が豊富な食品であり、身近で手軽に摂取できるので、「夏バテ」等の疲労感に対する効果的な対応策となり、疲労感の改善に大きく寄与できる。 According to the present invention, by ingesting fermented milk prepared using a predetermined lactic acid bacterium, it is possible to remarkably improve the feeling of fatigue such as “summer batter” whose chief complaint is general dullness and fatigue. In particular, fermented milk is a food with abundant dietary experience and can be easily taken in close proximity, so it can be an effective countermeasure against fatigue feelings such as “Summer Bate” and can greatly contribute to the improvement of fatigue feeling.
本発明では、乳酸菌を用いて発酵乳を調製する。発酵乳の調製方法としては、例えば、「原料乳を殺菌して冷却した後、その原料乳に乳酸菌スターターを添加して、その乳酸菌スターター入り原料乳を所定の乳酸酸度となるような発酵温度と発酵時間で発酵させる方法」が挙げられる。乳酸酸度としては、例えば０．６〜１．２質量％が例示される。発酵温度としては、例えば４０〜４５℃が例示される。発酵時間としては、例えば２〜１２時間が例示される。 In the present invention, fermented milk is prepared using lactic acid bacteria. As a method for preparing fermented milk, for example, “After sterilizing and cooling raw milk, a lactic acid bacteria starter is added to the raw milk, and the raw milk containing the lactic acid bacteria starter is set to a fermentation temperature at which a predetermined lactic acidity is obtained. And a method of fermenting with fermentation time. As a lactic acid acidity, 0.6-1.2 mass% is illustrated, for example. As a fermentation temperature, 40-45 degreeC is illustrated, for example. Examples of the fermentation time include 2 to 12 hours.
本発明における「乳酸菌」とは、分類学的に乳酸菌と認定されたものの全ての総称であり、菌種や菌株などで限定されるものではない。なお、乳酸菌はその由来により、植物由来および動物由来のいずれかに分類することもあるが、本発明では植物由来の乳酸菌、動物由来の乳酸菌のいずれも使用することができる。本発明の乳酸菌の菌株としては、ラクトバチルス属の乳酸菌から選ばれる１種又は２種以上の菌株が、ヨーグルトなどの発酵乳により十分な食経験があるため好ましい。また、ラクトバチルス属の乳酸菌は、ブルガリア菌またはラクトバチルス・ブルガリカスと称される「ラクトバチルス・デルブリュッキー・サブスピーシーズ・ブルガリカス（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｄｅｌｂｒｕｅｃｋｉｉ ｓｕｂｓｐ． ｂｕｌｇａｒｉｃｕｓ）」であることがより好ましく、中でも「Ｌａｃｔｏｂａｃｉｌｌｕｓ ｄｅｌｂｒｕｅｃｋｉｉ ｓｕｂｓｐ． ｂｕｌｇａｒｉｃｕｓ ＯＬＬ１０７３Ｒ−１（寄託番号：ＦＥＲＭ ＢＰ−１０７４１）」であることがさらに好ましい。 “Lactic acid bacteria” in the present invention is a general term for all taxonomically recognized lactic acid bacteria, and is not limited by bacterial species or strains. The lactic acid bacteria may be classified as either plant-derived or animal-derived depending on their origin, but in the present invention, either plant-derived lactic acid bacteria or animal-derived lactic acid bacteria can be used. As the lactic acid bacteria strain of the present invention, one or more strains selected from lactic acid bacteria belonging to the genus Lactobacillus are preferable because they have sufficient food experience with fermented milk such as yogurt. In addition, the lactic acid bacterium belonging to the genus Lactobacillus is more preferably “Lactobacillus delbrueckii subspice bulgaricus”, which is referred to as Bulgaria or Lactobacillus bulgaricus, More preferably, it is “Lactobacillus delbrueckii subsp. Bulgaricus OLL1073R-1 (deposit number: FERM BP-10741)”.
また、乳酸菌スターターとして、サーモフィラス菌またはストレプトコッカス・サーモフィラス（Ｓｔｒｅｐｔｏｃｏｃｃｕｓ ｔｈｅｒｍｏｐｈｉｌｕｓ）をブルガリア菌と併用することが、生産効率および嗜好性の観点から好ましい。さらにサーモフィラス菌はＳｔｒｅｐｔｏｃｏｃｃｕｓ ｔｈｅｒｍｏｐｈｉｌｕｓ ＯＬＳ３０５９（寄託番号：ＦＥＲＭ Ｐ−１５４８７）であることがより好ましい。さらに、乳酸菌スターターとしてまたは機能性の付与などを目的として、ブルガリア菌およびサーモフィラス菌以外の乳酸菌や、ビフィズス菌、酵母などの発酵微生物を添加してもよい。 In addition, it is preferable from the viewpoint of production efficiency and palatability that Thermophilus or Streptococcus thermophilus is used in combination with Bulgarian bacteria as a lactic acid bacteria starter. Furthermore, it is more preferable that the thermophilus bacterium is Streptococcus thermophilus OLS3059 (deposit number: FERM P-15487). Furthermore, as a lactic acid bacteria starter or for the purpose of imparting functionality, lactic acid bacteria other than Bulgarian bacteria and Thermophilus bacteria, fermenting microorganisms such as bifidobacteria and yeast may be added.
ここで、「Ｌａｃｔｏｂａｃｉｌｌｕｓ ｄｅｌｂｒｕｅｃｋｉｉ ｓｕｂｓｐ． ｂｕｌｇａｒｉｃｕｓ ＯＬＬ１０７３Ｒ−１」は、独立行政法人産業技術総合研究所 特許生物寄託センターに寄託番号 ＦＥＲＭ ＢＰ−１０７４１（寄託日：２００６年１１月２９日）で寄託されている。また、「Ｓｔｒｅｐｔｏｃｏｃｃｕｓ ｔｈｅｒｍｏｐｈｉｌｕｓ ＯＬＳ３０５９」は、独立行政法人産業技術総合研究所 特許生物寄託センターに寄託番号 ＦＥＲＭ Ｐ−１５４８７（寄託日：１９９６年２月２９日）で寄託されている。 Here, “Lactobacillus delbrueckii subsp. Bulgaricus OLL1073R-1” is deposited at the Patent Organism Depositary, National Institute of Advanced Industrial Science and Technology under the deposit number FERM BP-10441 (deposit date: November 29, 2006). . “Streptococcus thermophilus OLS3059” has been deposited at the Patent Organism Depositary, National Institute of Advanced Industrial Science and Technology under the deposit number FERM P-15487 (deposit date: February 29, 1996).
本発明における「発酵乳」とは、乳を発酵させたものをいい、例えば、乳及び乳製品の成分規格等に関する省令（乳等省令）で定義される「発酵乳」、「乳酸菌飲料」、「乳飲料」、「ナチユラルチーズ」等を包含するがこれらに限定されない。例えば、発酵乳は、乳等省令で定義される「発酵乳」、すなわち、生乳、牛乳、特別牛乳、生山羊乳、殺菌山羊乳、生めん羊乳、成分調整牛乳、低脂肪牛乳、無脂肪牛乳および加工乳などの乳またはこれと同等以上の無脂乳固形分を含む乳等を、乳酸菌または酵母で発酵させ、固形状（ハードタイプ）、糊状（ソフトタイプ）または液状（ドリンクタイプ）にしたもの、または、これらを凍結したものをいうが、これに限定されない。本発明の発酵乳では、無脂乳固形分の濃度の範囲は、例えば４．０％〜１２．０％であることが好ましく、６．０％〜１０．０％であることがより好ましく、７．０％〜９．０％であることがさらに好ましい。また、乳脂肪分の濃度は、例えば０．２％〜４．０％であることが好ましく、０．３％〜３．０％であることがより好ましく、０．４％〜２．０％であることがさらに好ましい。 “Fermented milk” in the present invention refers to a product obtained by fermenting milk. For example, “fermented milk”, “lactic acid bacteria beverage”, Including, but not limited to, “milk drinks”, “natural cheese” and the like. For example, fermented milk is “fermented milk” as defined by the ministerial ordinance such as raw milk, milk, special milk, raw goat milk, pasteurized goat milk, raw noodle milk, ingredient-adjusted milk, low-fat milk, non-fat milk. Milk such as processed milk or milk containing non-fat milk solids equivalent to or higher than this is fermented with lactic acid bacteria or yeast to form solid (hard type), pasty (soft type) or liquid (drink type) However, the present invention is not limited to this. In the fermented milk of the present invention, the concentration range of the non-fat milk solids is preferably 4.0% to 12.0%, more preferably 6.0% to 10.0%, More preferably, it is 7.0% to 9.0%. The concentration of milk fat is preferably 0.2% to 4.0%, more preferably 0.3% to 3.0%, and 0.4% to 2.0%, for example. More preferably.
発酵乳の典型例としては、ヨーグルトが挙げられる。国際連合食糧農業機関（ＦＡＯ）／世界保健機構（ＷＨＯ）で定義されている国際規格にも、「ヨーグルトと称される製品は、Streptococcus thermophilus、Lactobacillus delbrueckii ssp. bulgaricusの両方の菌の乳酸発酵作用により、乳及び脱脂粉乳などの乳製品から作られるもので、最終製品中には前述の２つの菌が多量に生存しているもの」と規定されている。本発明において、「ヨーグルト」とは、前記のＦＡＯ／ＷＨＯの定義するヨーグルトを包含するものである。このヨーグルトには、例えばプレーンヨーグルト、ハードヨーグルト（セットタイプヨーグルト）、ソフトヨーグルト、ドリンクヨーグルトなどが含まれる。本発明では、疲労時の飲みやすさの観点から、特にドリンクヨーグルトが好ましい。 A typical example of fermented milk is yogurt. The international standard defined by the United Nations Food and Agriculture Organization (FAO) / World Health Organization (WHO) also states that “the product called yogurt is the lactic acid fermentation effect of both Streptococcus thermophilus and Lactobacillus delbrueckii ssp. Bulgaricus. Is made from dairy products such as milk and skim milk powder, and a large amount of the aforementioned two bacteria are alive in the final product. In the present invention, “yogurt” includes yogurt defined by the FAO / WHO. Examples of this yogurt include plain yogurt, hard yogurt (set type yogurt), soft yogurt, drink yogurt and the like. In the present invention, drink yogurt is particularly preferable from the viewpoint of ease of drinking during fatigue.
本発明の発酵乳を１回の摂取に適切な量で１個包装の形態とすることにより、本発明の発酵乳を適切かつ手軽に摂取することができることになり、使用性の面から好ましい。１回の摂取に適切な量は、改善すべき疲労感の程度などによると共に個人差やばらつきがあるものの、例えば、無脂乳固形分が８．０％である発酵乳の場合には、１回あたりで５０ｍＬ〜２００ｍＬの範囲内であることが好ましく、８０ｍＬ〜１５０ｍＬの範囲内であることがより好ましく、１００ｍＬ〜１２０ｍＬの範囲内であることがさらに好ましい。あるいは、１回あたりで５０ｇ〜２００ｇの範囲内であることが好ましく、８０ｇ〜１５０ｇの範囲内であることがより好ましく、１００ｇ〜１２０ｇの範囲内であることがさらに好ましい。 By making the fermented milk of the present invention into the form of one package in an amount suitable for one intake, the fermented milk of the present invention can be ingested appropriately and easily, which is preferable from the viewpoint of usability. For example, in the case of fermented milk having a solid content of non-fat milk of 8.0%, the amount appropriate for one intake depends on the degree of fatigue to be improved and varies among individuals. It is preferably within the range of 50 mL to 200 mL per round, more preferably within the range of 80 mL to 150 mL, and even more preferably within the range of 100 mL to 120 mL. Alternatively, it is preferably within a range of 50 g to 200 g, more preferably within a range of 80 g to 150 g, and further preferably within a range of 100 g to 120 g.
本発明では、「１個包装の形態」はあらゆる形態、例えば、蓋付きの容器、キャップ付きのボトル、個袋、パウチ、チューブなどの一般的な包装形態を包含する。本発明では、各個包装、または複数の個包装を含む包装に、発明に係る発酵乳の用途、効能、摂取方法などの説明を記載すること、および／または、その説明を記載した物等を封入等すること、および／または、別途パンフレットなど、その説明を記載した物等を掲示することなどにより、その用途を明確にすることができる。 In the present invention, the “single packaging form” includes all forms, for example, general packaging forms such as a container with a lid, a bottle with a cap, a single bag, a pouch, a tube and the like. In the present invention, each individual package, or a package including a plurality of individual packages, describes the use, efficacy, intake method, etc. of the fermented milk according to the present invention and / or encloses the item describing the description. It is possible to clarify the use of the information and / or by posting a matter such as a separate pamphlet that describes the explanation.
本発明の発酵乳は、疲労感の改善効果を高める観点から、４週間以上継続して摂取することが好ましく、６週間以上継続して摂取することがより好ましく、８週間以上継続して摂取することがさらに好ましく、１０週間以上継続して摂取することがさらに好ましく、１２週間以上継続して摂取することがさらに好ましく、２４週間以上継続して摂取することがさらに好ましく、３６週間以上継続して摂取することが特に好ましい。なお、本発明の発酵乳は、十分な食経験があり安全に摂取することができるため、摂取期間の上限は特に制限されず、永久的に継続することが可能であるが、強いて上限を設けるならば、例えば６０週間以下である。なお、この上限は、改善すべき疲労感の程度や個人差により、例えば、１２０週間以下としてもよいし、１００週間以下としてもよいし、８０週間以下としてもよい。 The fermented milk of the present invention is preferably taken continuously for 4 weeks or more, more preferably continuously taken for 6 weeks or more, and continuously taken for 8 weeks or more from the viewpoint of enhancing the effect of improving fatigue. More preferably, it is more preferably taken continuously for 10 weeks or more, more preferably taken continuously for 12 weeks or more, still more preferably taken continuously for 24 weeks or more, and continuously taken for 36 weeks or more. Ingestion is particularly preferred. In addition, since the fermented milk of the present invention has sufficient eating experience and can be safely ingested, the upper limit of the intake period is not particularly limited and can be continued permanently. Then, for example, it is 60 weeks or less. The upper limit may be, for example, 120 weeks or less, 100 weeks or less, or 80 weeks or less, depending on the degree of fatigue to be improved and individual differences.
本発明の発酵乳は、摂取されることで疲労感を改善することができる。具体的には、「全身のだるさ」「全身の倦怠感」「自覚的ストレス」「日中の眠気」「イライラ感」「食欲不振」「思考力低下」「喉の渇き」「爽快感の喪失」などを改善することができる。また、本発明の発酵乳は、特に夏季の気温の高い時期においてその効果を発揮する。したがって、本発明では、身近で手軽に摂取することができる発酵乳によって、全身のだるさや、全身の倦怠感などを主訴とする「夏バテ」による疲労感を顕著に改善することができる。 The fermented milk of the present invention can improve fatigue when ingested. Specifically, "Whole bodyiness", "Wholeness of the whole body", "Susceptive stress", "Drowsiness during the day", "Irritation", "Loss of appetite", "Thinking ability", "Thirst", "Loss of exhilaration" Can be improved. In addition, the fermented milk of the present invention exhibits its effect particularly in summer when the temperature is high. Therefore, in the present invention, the fermented milk that can be ingested easily and easily can remarkably improve the feeling of fatigue caused by “summer hotness” whose main complaint is general dullness and general malaise.
本発明において、疲労改善の指標は、例えば、そのときの体感をビジュアル・アナログ・スケール（ＶＡＳ）法によるスコアで表すことができる。また、他の疲労改善を示唆する体内物質やバイオマーカーの含有量や濃度などを指標にしてもよい。 In the present invention, the fatigue improvement index can be expressed, for example, by a visual analog scale (VAS) score based on the sensation at that time. In addition, the content or concentration of other in-vivo substances or biomarkers suggesting improvement in fatigue may be used as an index.
本発明は、後述する実施例により、ラクトバチルス属の乳酸菌を含む飲料と、含まない飲料を比較することにより、ラクトバチルス属の乳酸菌を用いて調製した発酵乳に、疲労感の改善効果があることを見出したものである。したがって、本発明は、疲労感の改善効果を有するラクトバチルス属の乳酸菌およびその代謝物をも提供する。このとき、疲労感の改善効果を得ることを目的とした場合の、１日あたりのラクトバチルス属の乳酸菌の摂取量は、年齢や性別等によって異なるが、当業者によれば適宜定めることができる。これら１日あたりの摂取量は、ラクトバチルス属の乳酸菌として、１０６ｃｆｕ以上であることが好ましく、１０７ｃｆｕ以上であることがより好ましく、１０８ｃｆｕ以上であることがさらに好ましい。この摂取量の上限は、特に限定されないが、例えば１０１２ｃｆｕである。According to the present invention, fermented milk prepared using Lactobacillus lactic acid bacteria has an effect of improving fatigue feeling by comparing a beverage containing Lactobacillus lactic acid bacteria with a drink not containing Lactobacillus lactic acid bacteria according to Examples described later This is what we found. Therefore, the present invention also provides a lactic acid bacterium of the genus Lactobacillus having an effect of improving fatigue feeling and a metabolite thereof. At this time, the intake of lactobacillus belonging to the genus Lactobacillus per day for the purpose of improving the feeling of fatigue varies depending on age, sex, etc., but can be determined appropriately by those skilled in the art. . The daily intake is preferably 10 6 cfu or more, more preferably 10 7 cfu or more, and further preferably 10 8 cfu or more, as a lactobacillus belonging to the genus Lactobacillus. Although the upper limit of this intake is not specifically limited, For example, it is 10 12 cfu.
本発明の乳酸菌には、菌体そのものはもちろん、菌体破砕物等の菌体に由来するものが含まれる。また、本発明の乳酸菌の代謝物には、乳酸菌の培養や発酵による代謝物などが含まれる。例えば、Ｌａｃｔｏｂａｃｉｌｌｕｓ ｄｅｌｂｒｕｅｃｋｉｉ ｓｕｂｓｐ． ｂｕｌｇａｒｉｃｕｓ ＯＬＬ１０７３Ｒ−１（寄託番号：ＦＥＲＭ ＢＰ−１０７４１）は、その培養中に菌体外多糖（ＥＰＳ）を産生することが知られているが、この菌体外多糖を使用することも、本発明に含まれる。本発明において、これら菌体外多糖の１日あたりの摂取量の下限は、５００μｇであり、好ましくは１．０ｍｇであり、より好ましくは２．０ｍｇである。上限は、特に限定されないが、例えば８．０ｍｇである。 The lactic acid bacteria of the present invention include those derived from microbial cells such as crushed cells as well as the microbial cells themselves. The metabolites of lactic acid bacteria of the present invention include metabolites obtained by culturing or fermentation of lactic acid bacteria. For example, Lactobacillus delbrueckii subsp. bulgaricus OLL1073R-1 (deposit number: FERM BP-10741) is known to produce exopolysaccharide (EPS) during its culture, and the use of this exopolysaccharide can also be used in the present invention. include. In the present invention, the lower limit of the daily intake of these exopolysaccharides is 500 μg, preferably 1.0 mg, more preferably 2.0 mg. Although an upper limit is not specifically limited, For example, it is 8.0 mg.
以下、実施例に基づいて、本発明をより具体的に説明する。なお、この実施例は、本発明を限定するものではない。 Hereinafter, based on an Example, this invention is demonstrated more concretely. In addition, this Example does not limit this invention.
［実施例１］
乳製品、砂糖、原料水を含む混合物ＡにＬａｃｔｏｂａｃｉｌｌｕｓ ｄｅｌｂｒｕｅｃｋｉｉ ｓｕｂｓｐ． ｂｕｌｇａｒｉｃｕｓ ＯＬＬ１０７３Ｒ−１（寄託番号：ＦＥＲＭ ＢＰ−１０７４１）およびＳｔｒｅｐｔｏｃｏｃｃｕｓ ｔｈｅｒｍｏｐｈｉｌｕｓ ＯＬＳ３０５９（寄託番号：ＦＥＲＭ Ｐ−１５４８７）をスターターとして添加して発酵させた後、これに、液糖、砂糖、ペクチン、香料、ステビア、および原料水を含む混合物Ｂを添加して、無脂乳固形分８．０％、乳脂肪分０．５％のドリンクタイプのヨーグルト（以下「試験飲料」と称する）を製造した。また、別途、混合物Ａおよび混合物Ｂと同一の原料に乳酸を添加して、無脂乳固形分、乳脂肪分、カロリーが試験飲料と同一になるように飲料（以下「プラセボ飲料」と称する）を製造した。試験飲料およびプラセボ飲料のそれぞれを、印などのついていないキャップ付きペットボトルに、１００ｍＬ充填した。[Example 1]
The mixture A containing dairy products, sugar and raw water was added to Lactobacillus delbrueckii subsp. bulgaricus OLL1073R-1 (deposit number: FERM BP-10741) and Streptococcus thermophilus OLS3059 (deposit number: FERM P-15487) were added and fermented as liquids, sugar, pectin, flavor, stevia. And a mixture B containing raw water was added to produce a drink-type yogurt (hereinafter referred to as “test beverage”) having a non-fat milk solid content of 8.0% and a milk fat content of 0.5%. Separately, lactic acid is added to the same raw material as the mixture A and the mixture B, so that the non-fat milk solid content, milk fat content, and calories are the same as the test beverage (hereinafter referred to as “placebo beverage”). Manufactured. Each of the test beverage and the placebo beverage was filled with 100 mL of a capped plastic bottle without a mark or the like.
［試験例１］
毎年夏バテの症状を自覚している３０歳以上５０歳未満の男性４９名を対象にして、プラセボ対照無作為化二重盲検並行群間比較試験を実施した。
被験者を２群に分け、一方のグループ（２５名）には、実施例１において製造した試験飲料（１００ｍＬ）を１日に１本摂取させた（以下、このグループを「試験飲料摂取群」という。）。他方のグループ（２４名）には、実施例１において製造したプラセボ飲料（１００ｍＬ）を１日に１本摂取させた（以下、このグループを「プラセボ摂取群」という。）。摂取期間は１２週間とした。[Test Example 1]
A placebo-controlled, randomized, double-blind, parallel group comparison study was conducted with 49 men aged 30 to under 50 who are aware of summer batter symptoms every year.
The subjects were divided into two groups, and one group (25 persons) was allowed to ingest one test beverage (100 mL) produced in Example 1 per day (hereinafter, this group is referred to as “test beverage intake group”). .) The other group (24 people) ingested one placebo beverage (100 mL) produced in Example 1 per day (hereinafter, this group is referred to as “placebo intake group”). The intake period was 12 weeks.
評価は、ビジュアル・アナログ・スケール（ＶＡＳ）法により実施した。ＶＡＳ法とは、両端に対をなす極端な状態を表記した長さ１００ｍｍの線分上に、被験者自身に記入時の主観的な感覚を垂直な１本線で表してもらい、端からその垂線までの長さを測定してＶＡＳスコアとすることで、被験者の主観的な感覚を評価する方法である。今回の評価では、例えば、「疲労感」の評価では、左端を「疲労感が全くない最良の感覚」としてスコア０とし、右端を「何もできないほど疲労感がある最悪の感覚」としてスコア１０とし、１００ｍｍの線分上で回答してもらった。したがって、数字が小さいほど、良い評価となる。今回の評価では、具体的な評価項目として、「疲労感」「全身のだるさ」「全身の倦怠感」「自覚的ストレス」「日中の眠気」「イライラ感」「食欲不振」「思考力低下」「喉の渇き」「爽快感の喪失」の１０項目を設定した。また、ＶＡＳ法の評価結果は、摂取開始前と１２週間摂取後で示した。 Evaluation was performed by the visual analog scale (VAS) method. With the VAS method, on the line segment of length 100mm describing the extreme state that makes a pair at both ends, the subject himself expresses the subjective feeling at the time of entry with a single vertical line, from the end to the perpendicular This is a method for evaluating the subjective feeling of a subject by measuring the length of the VAS score. In this evaluation, for example, in the evaluation of “feeling of fatigue”, the left end is scored as “best sense without fatigue” and score 0, and the right end is scored as “worst sense of fatigue with nothing to do” And asked to answer on a 100 mm line segment. Therefore, the smaller the number, the better the evaluation. In this evaluation, as specific evaluation items, "Fatigue", "Wholeness of the whole body", "Fatigue of the whole body", "Sustainable stress", "Drowsiness during the day", "Irritation", "Loss of appetite", "Thinking ability" "Thirst" and "Loss of refreshment" were set. Moreover, the evaluation result of VAS method was shown before ingestion start and after 12 weeks ingestion.
ＶＡＳ法での評価結果を、図１〜図１０のグラフで示した。各グラフにおいて、白地がプラセボ摂取群の結果を示し、黒地が試験飲料摂取群の結果を示しており、線分は標準偏差の範囲を示している。 The evaluation results by the VAS method are shown in the graphs of FIGS. In each graph, the white background indicates the result of the placebo intake group, the black background indicates the result of the test beverage intake group, and the line segment indicates the range of the standard deviation.
「疲労感」についてのＶＡＳ法での評価結果を図１に示した。１２週間摂取後で、試験飲料摂取群のＶＡＳスコアがプラセボ摂取群を有意に下回った。したがって、試験飲料を摂取することにより、疲労感が改善することが示された。 The evaluation result by the VAS method for “feeling of fatigue” is shown in FIG. After 12 weeks of intake, the VAS score of the test drink intake group was significantly lower than that of the placebo intake group. Therefore, it was shown that fatigue was improved by taking the test beverage.
「全身のだるさ」についてのＶＡＳ法での評価結果を図２に示した。１２週間摂取後で、試験飲料摂取群のＶＡＳスコアがプラセボ摂取群を有意に下回った。したがって、試験飲料を摂取することにより、全身のだるさが改善することが示された。 The evaluation result by the VAS method for “full body dullness” is shown in FIG. After 12 weeks of intake, the VAS score of the test drink intake group was significantly lower than that of the placebo intake group. Therefore, it was shown that whole body dullness was improved by taking the test beverage.
「全身の倦怠感」についてのＶＡＳ法での評価結果を図３に示した。１２週間摂取後で、試験飲料摂取群のＶＡＳスコアがプラセボ摂取群を有意に下回った。したがって、試験飲料を摂取することにより、全身の倦怠感が改善することが示された。 The evaluation result by the VAS method for “whole fatigue” is shown in FIG. After 12 weeks of intake, the VAS score of the test drink intake group was significantly lower than that of the placebo intake group. Therefore, it was shown that taking the test beverage improves general fatigue.
「自覚的ストレス」についてのＶＡＳ法での評価結果を図４に示した。１２週間摂取後で、試験飲料摂取群のＶＡＳスコアがプラセボ摂取群を有意に下回った。したがって、試験飲料を摂取することにより、自覚的ストレスが改善することが示された。 FIG. 4 shows the evaluation result of the “subjective stress” by the VAS method. After 12 weeks of intake, the VAS score of the test drink intake group was significantly lower than that of the placebo intake group. Therefore, it was shown that subjective stress is improved by taking the test beverage.
「日中の眠気」についてのＶＡＳ法での評価結果を図５に示した。１２週間摂取後で、試験飲料摂取群のＶＡＳスコアがプラセボ摂取群を下回った。したがって、試験飲料を摂取することにより、日中の眠気が改善することが示された。 The evaluation result by the VAS method for “daytime sleepiness” is shown in FIG. After 12 weeks of intake, the VAS score of the test drink intake group was lower than that of the placebo intake group. Therefore, it was shown that ingestion of the test beverage improves daytime sleepiness.
「イライラ感」についてのＶＡＳ法での評価結果を図６に示した。１２週間摂取後で、試験飲料摂取群のＶＡＳスコアがプラセボ摂取群を下回った。したがって、試験飲料を摂取することにより、イライラ感が改善することが示された。 The evaluation result by the VAS method for “irritation” is shown in FIG. After 12 weeks of intake, the VAS score of the test drink intake group was lower than that of the placebo intake group. Therefore, it was shown that the irritability is improved by taking the test beverage.
「食欲不振」についてのＶＡＳ法での評価結果を図７に示した。１２週間摂取後で、試験飲料摂取群のＶＡＳスコアがプラセボ摂取群を下回った。したがって、試験飲料を摂取することにより、食欲不振が改善することが示された。 The evaluation result by the VAS method for “anorexia” is shown in FIG. After 12 weeks of intake, the VAS score of the test drink intake group was lower than that of the placebo intake group. Therefore, it was shown that anorexia was improved by taking the test beverage.
「思考力低下」についてのＶＡＳ法での評価結果を図８に示した。１２週間摂取後で、試験飲料摂取群のＶＡＳスコアがプラセボ摂取群を下回った。したがって、試験飲料を摂取することにより、思考力低下が改善することが示された。 The evaluation result by the VAS method about “decrease in thinking ability” is shown in FIG. After 12 weeks of intake, the VAS score of the test drink intake group was lower than that of the placebo intake group. Therefore, it was shown that a decrease in thinking ability is improved by taking the test beverage.
「喉の渇き」についてのＶＡＳ法での評価結果を図９に示した。１２週間摂取後で、試験飲料摂取群のＶＡＳスコアがプラセボ摂取群を下回った。したがって、試験飲料を摂取することにより、喉の渇きが改善することが示された。 The evaluation result by the VAS method for “thirst” is shown in FIG. After 12 weeks of intake, the VAS score of the test drink intake group was lower than that of the placebo intake group. Thus, it has been shown that taking the test beverage improves thirst.
「爽快感の喪失」についてのＶＡＳ法での評価結果を図１０に示した。１２週間摂取後で、試験飲料摂取群のＶＡＳスコアがプラセボ摂取群を下回った。したがって、試験飲料を摂取することにより、爽快感の喪失が改善することが示された。 The evaluation result by the VAS method for “loss of refreshing feeling” is shown in FIG. After 12 weeks of intake, the VAS score of the test drink intake group was lower than that of the placebo intake group. Therefore, it was shown that the loss of refreshing feeling was improved by taking the test beverage.
試験例１の摂取期間中（２０１５年７月４日〜２０１５年９月２５日）の毎日の最高気温と最低気温の推移を図１１に示した。本試験は夏季に実施したため、最高気温が３０℃を上回る日が多かったことが、図１１から読み取れる。そのような状況において前記の結果が得られていることから、本発明の発酵乳は、特に夏バテの自覚症状を改善するのに好適であることが示されているといえる。 FIG. 11 shows changes in daily maximum temperature and minimum temperature during the intake period of Test Example 1 (July 4, 2015 to September 25, 2015). Since this test was conducted in the summer, it can be seen from FIG. 11 that there were many days when the maximum temperature exceeded 30 ° C. Since the above-mentioned result is obtained in such a situation, it can be said that the fermented milk of the present invention is particularly suitable for improving the subjective symptoms of summer batter.
本発明によれば、身近で手軽に摂取できる発酵乳で、「夏バテ」の疲労感を改善することできる。発酵乳は食経験が豊富な食品であり、身近で手軽に摂取できるので、「夏バテ」への効果的な対応策となり、疲労感の改善に大きく寄与でき、非常に有用である。 According to the present invention, it is possible to improve the feeling of fatigue of “Summer Bate” with fermented milk that can be ingested easily and easily. Fermented milk is a food with abundant eating experience and can be ingested easily and easily. Therefore, fermented milk is an effective countermeasure for “Summer Bate” and can greatly contribute to the improvement of fatigue.
Claims (7)
請求項１に記載の発酵乳。The lactic acid bacterium is Lactobacillus delbrueckii subsp. The fermented milk according to claim 1, which is bulgaricus OLL1073R-1 (FERM BP-10741).
請求項１または２に記載の発酵乳。The fermented milk according to claim 1 or 2, wherein the feeling of fatigue is at least one sensation selected from the group consisting of whole body dullness, general malaise, subjective stress, daytime sleepiness and irritability.
請求項１から３のいずれか一項に記載の発酵乳。The fermented milk as described in any one of Claim 1 to 3 used in order to improve the subjective symptom of summer heat.
請求項５に記載の乳酸菌。6. The lactic acid bacterium according to claim 5, wherein the feeling of fatigue is at least one sensation selected from the group consisting of whole body sag, general malaise, subjective stress, daytime sleepiness and irritability.
請求項５または６に記載の乳酸菌。The lactic acid bacterium according to claim 5 or 6, wherein the lactic acid bacterium is used for improving the subjective symptoms of summer batter.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2016084128 | 2016-04-20 | ||
| JP2016084128 | 2016-04-20 | ||
| PCT/JP2017/015407 WO2017183595A1 (en) | 2016-04-20 | 2017-04-17 | Fermented milk for ameliorating feeling of fatigue |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPWO2017183595A1 true JPWO2017183595A1 (en) | 2019-02-21 |
| JP7248426B2 JP7248426B2 (en) | 2023-03-29 |
Family
ID=60116000
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2018513167A Active JP7248426B2 (en) | 2016-04-20 | 2017-04-17 | Fermented milk for improving subjective symptoms of summer fatigue |
Country Status (4)
| Country | Link |
|---|---|
| JP (1) | JP7248426B2 (en) |
| CN (1) | CN108495558A (en) |
| SG (1) | SG11201807253WA (en) |
| WO (1) | WO2017183595A1 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP7134703B2 (en) * | 2018-05-16 | 2022-09-12 | 株式会社明治 | Adrenal hypofunction inhibitor |
| WO2019240218A1 (en) | 2018-06-14 | 2019-12-19 | 株式会社明治 | Composition for promoting immune checkpoint inhibition therapy |
| JP7369992B2 (en) * | 2019-05-13 | 2023-10-27 | 株式会社明治 | Fermented milk for improving autonomic nervous function |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005194259A (en) * | 2003-12-12 | 2005-07-21 | Meiji Milk Prod Co Ltd | Nk cell activator |
| JP2012017282A (en) * | 2010-07-07 | 2012-01-26 | Calpis Co Ltd | Vagus nerve activator |
| WO2012133533A1 (en) * | 2011-03-31 | 2012-10-04 | 大塚製薬株式会社 | Agent for improving or maintaining qol |
| WO2014132982A1 (en) * | 2013-02-27 | 2014-09-04 | 株式会社明治 | Anti-stress agent |
| WO2015146844A1 (en) * | 2014-03-25 | 2015-10-01 | 株式会社ヤクルト本社 | Sleep quality improver |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2007040244A1 (en) * | 2005-10-04 | 2007-04-12 | Kyowa Hakko Kogyo Co., Ltd. | Composition for relieving subjective symptoms of fatigue |
| CN101588809B (en) * | 2006-12-26 | 2013-04-24 | 株式会社明治 | Fermented milk for improving and/or treating skin and method for producing the same |
| CN102550670B (en) * | 2012-01-13 | 2013-05-01 | 黑龙江省乳品工业技术开发中心 | Method for preparing yoghourt rich in gamma-aminobutyric acid (GABA) |
-
2017
- 2017-04-17 JP JP2018513167A patent/JP7248426B2/en active Active
- 2017-04-17 CN CN201780007848.9A patent/CN108495558A/en active Pending
- 2017-04-17 SG SG11201807253WA patent/SG11201807253WA/en unknown
- 2017-04-17 WO PCT/JP2017/015407 patent/WO2017183595A1/en active Application Filing
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005194259A (en) * | 2003-12-12 | 2005-07-21 | Meiji Milk Prod Co Ltd | Nk cell activator |
| JP2012017282A (en) * | 2010-07-07 | 2012-01-26 | Calpis Co Ltd | Vagus nerve activator |
| WO2012133533A1 (en) * | 2011-03-31 | 2012-10-04 | 大塚製薬株式会社 | Agent for improving or maintaining qol |
| WO2014132982A1 (en) * | 2013-02-27 | 2014-09-04 | 株式会社明治 | Anti-stress agent |
| WO2015146844A1 (en) * | 2014-03-25 | 2015-10-01 | 株式会社ヤクルト本社 | Sleep quality improver |
Non-Patent Citations (6)
| Title |
|---|
| "夏バテにはこれ！倦怠感や食欲不振をヨーグルトで解消する方法", 健康生活[ONLINE], JPN6017018941, 5 January 2014 (2014-01-05), ISSN: 0004699706 * |
| ４ＭＥＥＥ, 2014.07.09 [検索日 2022.01.07], インターネット：<URL:HTTPS://4MEEE.COM/ARTICLES/VIEW/478, JPN6022005293, ISSN: 0004699704 * |
| YOUTUBE, 2015.07.25 [検索日 2022.01.07], インターネット：<URL:HTTPS://WWW.YOUTUBE.COM/WATCH?V=PTAD56, JPN6022005291, ISSN: 0004699703 * |
| きむら島田駅南クリニック, 2015.08.24 [検索日 2022.01.07], インターネット：<URL:HTTPS://KIMURA-C.NET/, JPN6022005294, ISSN: 0004699705 * |
| 医ＴＶ, 2015.07.25 [検索日 2022.01.07], インターネット：<URL:HTTPS://WWW.HTB.CO.JP/MED/150725.HTML>, JPN6022005289, ISSN: 0004699702 * |
| 明治乳業株式会社: "免疫賦活作用を有する糖類等を利用した機能性食品素材の製造技術の開発", 糖質工学によるアプローチ 炭水化物の多面的利用技術の展開, JPN6009061184, 20 November 2003 (2003-11-20), pages 172 - 189, ISSN: 0004699701 * |
Also Published As
| Publication number | Publication date |
|---|---|
| JP7248426B2 (en) | 2023-03-29 |
| SG11201807253WA (en) | 2018-09-27 |
| WO2017183595A1 (en) | 2017-10-26 |
| CN108495558A (en) | 2018-09-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Yildiz | Development and manufacture of yogurt and other functional dairy products | |
| Plessas et al. | Potential effects of probiotics in cheese and yogurt production: A review | |
| Mahmoudi et al. | Effect of T eucrium polium Essential Oil on the Physicochemical and Sensory Properties of Probiotic Yoghurt | |
| Casarotti et al. | Evaluation of the effect of supplementing fermented milk with quinoa flour on probiotic activity | |
| Bernat et al. | Hazelnut milk fermentation using probiotic Lactobacillus rhamnosus GG and inulin | |
| Ehsani et al. | Evaluation of various properties of symbiotic yoghurt of buffalo milk | |
| Tesfaye et al. | Dairy and nondairy-based beverages as a vehicle for probiotics, prebiotics, and symbiotics: Alternatives to health versus disease binomial approach through food | |
| WO2017183595A1 (en) | Fermented milk for ameliorating feeling of fatigue | |
| Shakerian et al. | Effect of different levels of fat and inulin on the microbial growth and metabolites in probiotic yogurt containing nonviable bacteria | |
| Yıldız | Overview of yogurt and other fermented dairy products | |
| Hati et al. | Use of probiotics for nutritional enrichment of dairy products. | |
| Utami et al. | Recovery of Lactobacillus Casei Strain Shirota (Lcs) From the intestine of healthy Indonesian volunteers after intake of fermented milk and its impact on the enterobacteriaceae faecal microbiota | |
| JP6261688B2 (en) | QOL improvement or persistence agent | |
| US20220288140A1 (en) | Fermented milk for improving autonomic nervous function | |
| Zoumpopoulou et al. | Kaimaki ice cream as a vehicle for Limosilactobacillus fermentum ACA-DC 179 to exert potential probiotic effects: Overview of strain stability and final product quality | |
| JP5909200B2 (en) | Food and drink containing lactic acid bacteria and method for producing the same | |
| Morya et al. | Advancement in acidophilus milk production technology | |
| Jena et al. | Bifidobacteria in Fermented Dairy Foods: A Health Beneficial Outlook | |
| JP2020184906A5 (en) | ||
| JP2021138616A (en) | Composition for improving quality of sleep, composition for improving overall healthy feeling and composition for enhancing vitality | |
| JP2021045054A (en) | Antidepressant composition and happiness enhancing composition | |
| Mencia | Functional Plain Yogurt Enhanced with Inulin and Aloe vera | |
| Gursoy et al. | Survival of Bifidobacterium longum and its effect on physicochemical properties and sensorial attributes of white brined cheese | |
| Zhang | Chemical Composition, Probiotic Survivability and Shelf Life Studies of Symbiotic Buttermilk | |
| Mendoza Mencia | Functional Plain Yogurt Enhanced with Inulin and Aloe Vera |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20200409 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20210518 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20210713 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A821 Effective date: 20210713 |
|
| A02 | Decision of refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A02 Effective date: 20210907 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20211201 |
|
| C60 | Trial request (containing other claim documents, opposition documents) |
Free format text: JAPANESE INTERMEDIATE CODE: C60 Effective date: 20211201 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20211201 |
|
| A911 | Transfer to examiner for re-examination before appeal (zenchi) |
Free format text: JAPANESE INTERMEDIATE CODE: A911 Effective date: 20211217 |
|
| C21 | Notice of transfer of a case for reconsideration by examiners before appeal proceedings |
Free format text: JAPANESE INTERMEDIATE CODE: C21 Effective date: 20211221 |
|
| C272 | Notice of ex officio correction |
Free format text: JAPANESE INTERMEDIATE CODE: C272 Effective date: 20211221 |
|
| A912 | Re-examination (zenchi) completed and case transferred to appeal board |
Free format text: JAPANESE INTERMEDIATE CODE: A912 Effective date: 20220210 |
|
| C211 | Notice of termination of reconsideration by examiners before appeal proceedings |
Free format text: JAPANESE INTERMEDIATE CODE: C211 Effective date: 20220215 |
|
| C22 | Notice of designation (change) of administrative judge |
Free format text: JAPANESE INTERMEDIATE CODE: C22 Effective date: 20221227 |
|
| C23 | Notice of termination of proceedings |
Free format text: JAPANESE INTERMEDIATE CODE: C23 Effective date: 20230214 |
|
| C03 | Trial/appeal decision taken |
Free format text: JAPANESE INTERMEDIATE CODE: C03 Effective date: 20230314 |
|
| C30A | Notification sent |
Free format text: JAPANESE INTERMEDIATE CODE: C3012 Effective date: 20230314 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20230316 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 7248426 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |