PL190433B1 - Antistressor drugs and special food exhibiting stress-preventing properties - Google Patents

Abstract

. Salting of the fermented sour milk for the preparation of the agent or a preventive food product or relieving symptoms of stress, which as fermented sour milk contain milk of animal origin and / or vegetable Oormontics using lactic acid bacteria of the genus Lactobacillus

Description

The present invention relates to the use of fermented sour milk in the manufacture of a composition for the prevention or alleviation of symptoms of stress. In particular, the invention relates to an anti-stress agent which has the effect of preventing and relieving mental and physical symptoms caused by stress, and a food product which is prepared by adding an anti-stress agent to a food product such as yoghurt, to milk-containing acidified beverages, cheese, various food preparations. , health food, powdered or granulated food

In the modern world, people are subject to all kinds of stress caused by contact with highly developed and complex technology or by drastically changing social conditions. Forming complex interpersonal relationships cause psychological stress, which causes a number of unfavorable symptoms.

It is known that mental stress has a great influence on the circulatory system. However, the scientific meaning and definition of stress have not yet been clearly established, so there are still many problems in estimating stress, combined with methodological difficulties. For this reason, in recent years, research has been undertaken into stress from a medical point of view.

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For example, it has been found that in a subject under stress, angiotensin II and vasopressin levels increase, and intracorporeal sodium levels become excessive due to sodium reabsorption, resulting in an increase in blood pressure (Osamu Mobara et al., Taisha, 28, 2, 323, 1991). However, stress not only causes blood pressure to rise but also affects various other factors. Stress is believed to cause stomach ulcers, ischemic heart disease, cerebrovascular disease, hypertension, hyperlipemia, or the like. Therefore, although research into the relationship between stress and hypertension is important, it is not believed that lowering blood pressure alone could have an anti-stress effect.

Currently, drugs obtained by chemical synthesis, such as sedatives, anxiolytics and sleeping pills, are used to prevent and alleviate the mental and physical symptoms caused by stress. However, these drugs pose problems of addiction and side effects, and their daily use is detrimental to the body. Thus, products of natural origin that can be safely consumed repeatedly and daily without any problems and that can alleviate and prevent the mental and physical symptoms caused by stress are desired and developed. For example, Japanese Laid-open Patent Application No. 6-100442 proposes an anti-stress agent containing L-theanine as an active ingredient contained in the leaves of a tea plant, which can be admixed in flavored drinks (nutrient supplement drinks) for daily use. In addition, the alleviating effect of aromas on stress has also been described (FRAGRANCE JOURNAL: 1991-11, 44). However, it has not been disclosed so far that milk obtained by fermentation by lactic bacteria has an alleviating and preventing mental and physical stress-induced effect.

The object of the invention was to provide an anti-stress agent that meets the aforementioned expectations, that can be safely taken repeatedly and daily without any problems, and that can alleviate and prevent mental and physical symptoms caused by stress.

Another object of the invention was to provide food products with anti-stress and anti-stress properties that can be safely consumed as food repeatedly and daily without any problems.

During research on finding a substance that can meet the above-mentioned expectations, which can be used in food and taken repeatedly without any problems, it has been noticed that fermented sour milk has an excellent anti-stress effect and fulfills the objectives of the present invention.

The present invention relates to the use of fermented sour milk for the production of a preparation for the prevention or alleviation of symptoms of stress, wherein the fermented sour milk comprises milk of animal and / or vegetable origin fermented with lactic acid bacteria of the genus Lactobacillus.

Preferably, said agent or food product preventing or alleviating symptoms of stress is administered orally at a dose of not less than 0.1 g per kg of body weight per day based on the dry fermented milk product.

Particularly suitable lactic acid bacteria of the genus Lactobacillus are Lactobacillus helveticus bacteria deposited under accession number ATCC8205 or ATCC55796.

The fermented sour milk used according to the invention includes animal and / or vegetable milk fermented with both lactic acid bacteria of the Lactobacillus type and yeast. The milk may be in live or sterilized form.

If the fermented sour milk is in the form of a food product, said food product may comprise fermented sour milk in an amount from about 10 to 100% by weight. The food product may be in the form of yoghurt, acidic beverages containing milk, cheese, processed foods containing sour milk, health foods, powdered and granulated foods to be reconstituted with liquid. In addition, the food product may optionally contain an ingredient selected from the group consisting of sugars, proteins, lipids, vitamins, minerals, flavorings, colorants, and mixtures thereof.

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The invention provides a safe method of relieving or treating stress in a human or animal by orally administering an anti-stress agent or a food product containing fermented sour milk.

The produced agent based on fermented sour milk was tested and the results are presented in the attached graphs.

Figure 1 is a graph showing the diastolic blood pressure fluctuations during the test period of the memory arithmetic test in Experiment 1 of Example 1. The ordinate is the diastolic blood pressure in mmHg, while the abscissa is the time in minutes.

Figure 2 is a graph showing the change in the Mood State Profile (POMS) after completion of the memory arithmetic test in Experiment 1 in Example 1. The ordinate represents the change in POMS score in percent (%).

Figure 3 is a graph showing the diastolic blood pressure fluctuations during the memory test period of the arithmetic test on subjects who received a fermented sour milk drink for one week in Example 1. The ordinate represents the diastolic blood pressure in mmHg, while the abscissa shows the time. in minutes.

Figure 4 is a graph showing the heart rate fluctuation during the memory testing period of the arithmetic test on subjects who received the fermented sour milk beverage for one week in Example 1. The ordinate represents the heart rate per minute in beats / minute, while the time in minutes is given on the abscissa.

The invention is described in more detail below.

The anti-stress agent to be used according to the invention is made from at least one fermented sour milk. The anti-stress effect of this agent was determined by testing the increase in blood pressure, the increase in heart rate, and the change in mood state profile (POMS), or similar indices, to determine the presence of inhibitory effects of the agent on such increases and changes, as measured before and after drug intake. based on fermented sour milk.

As fermented sour milk active in the anti-stress agent according to the invention, milk fermented by lactic bacteria has been used, the safe use of which has been confirmed when consumed repeatedly daily in a standard manner. Fermented sour milk can be prepared, for example, by first preparing a milk-containing stock solution. The milk contained in the stock solution may be of animal or vegetable origin. For example, animal milk such as cow's milk, goat's milk, sheep's milk or horse milk, or plant milk from soybean or similar plants can be used. As for milk, the starting material can be whole milk or skim milk, whey, powdered milk and / or reconstituted milk.

The milk-containing stock solution is not limited to the liquid in which the milk is dissolved or suspended and dispersed. The stock solution may be a material such as a paste prepared by mixing powdered milk or a milk-containing material with water or a saline solution. Additionally, the milk-containing stock solution may optionally contain a lactic acid matrix, yeast extracts, vitamins, minerals, sugars, lipids, flavoring agents or coloring agents.

The milk-containing stock solution is then fermented with lactic acid bacteria or symbiotic fermented with lactic acid bacteria and yeast to improve the taste of the food produced, thus obtaining fermented sour milk.

The lactic acid bacteria are preferably lactic acid bacteria of the genus Lactobacillus. For example, Lactobacillus helveticus, Lactobacillus delbruekki subsp. bulgaricus. Lactobacillus acidophilus, Lactobacillus fermentum or Lactobacillus casei subsp casei. In particular, the strain Lactobacillus helveticus ATCC8205, Lactobacillus helveticus ATCC5796, Lactobacillus delbruekki subsp. bulgaricus ATCC 11842, Lactobacil190 433 lus acidophilus ATCC4356, Lactobacillus fermentum ATCC14931 or Lactobacillus casei subsp casei ATCC393. Of these, Lactobacillus helveticus is particularly preferable.

Yeasts that can be used for symbiotic fermentation with lactic bacteria may be yeasts of the genus Saccharomyceces of the genus Candida or of the genus Kluyveromyces. For example, a strain such as Saccharomyces cerevisiae Candida utilis or Kluyveromyces marxianus var lactis can be used.

The culture conditions for fermentation include sterilization of the milk-containing stock solution by heating, cooling the sterilized stock solution to a predetermined culture temperature, and admixing to the stock solution a starter composed of previously grown lactic bacteria or of previously grown lactic bacteria and yeast. The cultivation temperature may be 20 to 50 ° C, preferably 30 to 45 ° C, and the cultivation time may be 3 to 48 hours, preferably 6 to 24 hours. The end time of the culture can be determined by the lactic acid count of 10 ⁸ cells / g or more and the acidity of the lactic acid 1 or more. The amount of lactic acid bacteria starter for inoculation of the culture is preferably 10 ⁵ cells / g to 10 ⁷ cells / g, based on lactic acid bacteria with respect to the medium.

The anti-stress agent produced according to the invention may be in the form of a culture solution per se containing fermented sour milk as the active ingredient, or in the form of a culture solution from which components other than fermented sour milk and lactic acid bacteria have been appropriately separated. In the second case, the lactic acid bacteria or the lactic bacteria are kept alive together with the yeast in the milk, i.e. live form. Alternatively, the culture solution or the isolated culture solution can be sterilized by heating to 80 ° C to prepare the anti-stress agent in a sterile form. Moreover, the above sterilized or non-sterilized culture solution can be purified to obtain fermented sour milk; it can be pulverized by freeze drying, spray drying or tumble drying; or it can then be made into tablets using excipients or carriers.

The anti-stress agent for use in the present invention may be administered orally to humans or animals at any time prior to, during and after stress, and may be administered daily. The upper limit of an effective anti-stress agent dose is not particularly limited, and may be adjusted as needed. However, the dose effective to sufficiently alleviate or prevent stress when the anti-stress agent is administered to humans is preferably not less than 0.1 g per kg of body weight per day based on the dry fermented sour milk product.

The anti-stress food product used according to the invention comprises the above-mentioned anti-stress agent, which may be in the form of the above-mentioned culture solution per se or after appropriate processing, with the lactic acid bacteria or the lactic bacteria together with the live yeast; it may be sterilized, prepared by sterilization by heating to 80 ° C, or powdered, prepared by freeze-drying, spray-drying, or tumble drying.

With regard to the food product, there are particularly no restrictions as long as it comprises the above-mentioned anti-stress agent. The anti-stress agent can be added after food production, during food production, or at any stage of food production. In addition, special anti-stress foods may contain sugars, proteins, lipids, vitamins, minerals, flavors, or colorants, depending on the type of food.

IloSC Middle piz ^ CClW StiCSOWCgG StGSGWaiicgO W ζ, / ννηΰδυΐ vvcdiug Wyiidlazjku nic jcSt particularly limited, but usually remains in the preferred range of 10 to 100% w / w based on fermented sour milk.

The food product according to the invention may be in the form of yoghurt, milk-containing acidified beverages, cheese, industrially processed food containing fermented sour milk, health food, or powdered or granulated food.

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The effective amount of the food product used according to the invention to alleviate and prevent stress is, in the case of a human, preferably not less than 0.1 g per kg of body weight per day based on the dry fermented sour milk product.

The anti-stress agent can be used to produce an anti-stress drug in solid or liquid form, especially in the form of tablets, granules or nutritional supplement drinks.

The stress reliever and foodstuffs containing it are highly safe and can be consumed repeatedly and daily to alleviate and prevent mental and physical symptoms caused by stress.

The present invention will now be explained in more detail in the following examples.

Example 1 kg of skim milk (9 wt.% Solids content sterilized by heating to 90 ° C) was inoculated with 40 g of the previously grown Lactobacillus heveticus ATCC8205 starter bacteria, and cultured at 37 ° C for 24 hours to prepare a second starter Next, 4.5 kg of skimmed milk powder was dissolved in 45.5 kg of water, and the resulting solution was sterilized by heating to 90 ° C, then cooled to room temperature. The solution was then seeded with a second starter and cultured at 37 ° C. for 24 hours to obtain 52 kg of fermented sour milk. After sterilizing the fermented sour milk at 80 ° C for 10 minutes by heating, Aspartame (trade mark, manufactured by Ajinomoto KK) was mixed into the fermented sour milk in an amount of 0.04% by weight of the total weight , for ease of drinking, thus obtaining an anti-stress agent and the following experiments were carried out under stress.

Experiment 1. The above-obtained anti-stress agent and a control sample consisting of a mixture of skim milk and lactic acid with the same concentration as in fermented sour milk were administered as a drink to a group of fifteen (15) healthy individuals (7 men, 8 women, age from 24 to 32 years), and these subjects were subjected to a memory arithmetic test as described below.

Subjects received either an anti-stress agent or a control sample, 100 g each, at 6 p.m. and midnight the day before the measurement, at 7 a.m. on the day of the measurement and 30 minutes before the start of the test (10 a.m.), i.e. a total of four (4) times for a total of 400 g. Then, on other days, the subjects received a second anti-stress agent and a control according to the same timing schedule. The tests were conducted as a blinded trial so that the order of doses should not affect the test results. In order to adapt subjects to the test environment, subjects entered the room ten minutes prior to the start of the test and quieted down to rest before test commencement. Subjects were rested for fifteen (15) minutes upon initiation of the test, and then began their computational work within 30 minutes from the fifteenth (15th) minute to the forty-fifth (45) minute after the test began. During the testing (from minute 0 to minute 45), the blood pressure of the subjects was continuously measured. In addition, before starting the test and after completing the computational work, the subjects were assessed by the Mood State Profile (POMS) method, which assesses psychological conditions over time in order to understand their psychological conditions. The test results are shown as follows: with respect to blood pressure, by the change in blood pressure with respect to pressure at rest; and for POMS, by changing the score to the score prior to testing. Statistical differences were referred to as the paired t-test.

The diastolic blood pressure fluctuations during the testing period (from 0 minutes to 45 minutes) are shown in Figure 1. Sustainable blood pressure was assessed under ablation workload. In the case where the subjects received the anti-stress agent of the invention, the increase in diastolic blood pressure during computational workload stress was inhibited. Especially, in the twentieth (20th)

190 433 minutes after the start of the test, the increase in diastolic blood pressure was significantly inhibited compared to the control, with a 5% significance level (*).

The POMS test results are shown in Fig. 2. By comparing the POMS test results before the start of the test and after the computational work, it was found that tension and depression tended to decrease, fatigue tended to alleviate, and emotional upset tended to stabilize when which subjects received an anti-stress agent prepared according to the invention. In particular, the tension was significantly reduced compared to the controls with the 5% significance level (*).

Experiment 2. A group of four (4) healthy individuals (3 males, 1 female, 25 to 35 years of age) received the anti-stress agent in the form of a drink for 7 consecutive days, and an arithmetic memory test was performed before and after taking the anti-stress agent. .

On the first day, the subjects were tested with a memory arithmetic test from 10.30am in the same manner as in experiment 1. Then, on the afternoon of the same day, subjects received 100 g of anti-stress agent. Subsequently, from the second day to the sixth day, they received 100 g of the anti-stress agent in the morning and in the afternoon. On the seventh day, the subjects received 100 g of anti-stress agent at 7:00 a.m. and from 10:00 a.m. the same memory arithmetic test as in experiment 1. The results of this test are presented by the change in blood pressure and heart rate from these values in state of rest. Statistical differences were determined using the paired t test.

The diastolic blood pressure fluctuations during the testing period (from 0 to 45 minutes) are shown in Figure 3. Diastolic blood pressure was assessed under computational workload. In the test, after the subjects ingested the anti-stress agent of the invention consecutively over the course of one week, the increase in diastolic blood pressure during the computational workload was inhibited compared to the pressure in the test conducted before the subjects received the anti-stress agent. Further, heart rate fluctuations during the testing period (from 0 minutes to 45 minutes) are shown in Fig. 4. Heart rate was assessed under computational workload. In the test, after the subjects ingested the anti-stress agent of the invention consecutively within one week, the increase in heart rate during the computational workload was inhibited compared to the heart rate in the test conducted before the subjects received the anti-stress agent.

Example 2

The fermented sour milk prepared in Example 1 was sterilized by heating at 80 ° C for 10 minutes. Then the starting products were mixed to obtain a mixture composed of 75% by weight of sterilized fermented sour milk, 13.3% of a solution containing 3% HM pectin, 3.03% of a solution containing 30% sodium citrate, 4.5% of a solution containing 1% Aspartame , 0.25% mixed flavors and 3.92% water. The mixture was sterilized by heating to 85 ° C and then hot placed into brown bottles with 100 g each, thus obtaining a fermented sour milk drink. The resulting fermented sour milk beverage was tested as in Example 1 to confirm that it had similar effects on blood pressure, heart rate and POMS.

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Publishing Department of LIP RP. Mintage 50 copies Price PLN 2.00.

Claims (10)

Patent claims 1. Use of fermented sour milk for the production of a preparation for the prevention or alleviation of stress symptoms which contain milk of animal and / or vegetable origin fermented with lactic acid bacteria of the genus Lactobacillus as fermented sour milk. 2. Use according to claim 1 The method of claim 1, wherein said agent or food product for preventing or alleviating symptoms of stress is administered orally at a dose of not less than 0.1 g per kg of body weight per day based on the dried fermented milk product. 3. Use according to claim 1 1 or 2, wherein the lactic acid bacteria of the genus Lactobacillus are Lactobacillus helveticus 4. Use according to claim 1 3, wherein Lactobacillus helveticus is the strain deposited under accession number ATCC8205 or ATCC55796. 5. Use according to claim 1 The process of claim 1, wherein the fermented sour milk comprises animal and / or vegetable milk fermented with both lactic acid bacteria of the Lactobacillus genus and yeast. 6. Use according to claim 1 6. The process of claim 1 or 5, wherein the fermented sour milk is in live form. 7. Use according to claim 1 3. The process of claim 1 or 5, wherein the fermented sour milk is in a sterilized form. 8. Use according to claim 1 The food product of claim 1 or 5, wherein said food product comprises fermented sour milk in an amount of 10 to 100 wt%. Use according to claim 1 The food product of claim 8, wherein the food product is in the form of yoghurt, acidic milk-containing beverages, cheese, processed food containing sour milk, health food, powdered food, and granular food. 10. Use according to claim 9, wherein the food product further optionally comprises an ingredient selected from the group consisting of sugars, proteins, lipids, vitamins, minerals, flavors, colorants, and mixtures thereof.