SG192109A1 - Gastrin production inhibitor and food composition comprising same - Google Patents
Gastrin production inhibitor and food composition comprising same Download PDFInfo
- Publication number
- SG192109A1 SG192109A1 SG2013056262A SG2013056262A SG192109A1 SG 192109 A1 SG192109 A1 SG 192109A1 SG 2013056262 A SG2013056262 A SG 2013056262A SG 2013056262 A SG2013056262 A SG 2013056262A SG 192109 A1 SG192109 A1 SG 192109A1
- Authority
- SG
- Singapore
- Prior art keywords
- lactobacillus
- food
- bacteria
- gastrin
- production inhibitor
- Prior art date
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 47
- 102100021022 Gastrin Human genes 0.000 title claims abstract description 43
- 108010052343 Gastrins Proteins 0.000 title claims abstract description 43
- AOXOCDRNSPFDPE-UKEONUMOSA-N chembl413654 Chemical compound C([C@H](C(=O)NCC(=O)N[C@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@H](CCSC)C(=O)N[C@H](CC(O)=O)C(=O)N[C@H](CC=1C=CC=CC=1)C(N)=O)NC(=O)[C@@H](C)NC(=O)[C@@H](CCC(O)=O)NC(=O)[C@@H](CCC(O)=O)NC(=O)[C@@H](CCC(O)=O)NC(=O)[C@H](CCC(O)=O)NC(=O)[C@H](CCC(O)=O)NC(=O)[C@H](CC(C)C)NC(=O)[C@H](CC=1C2=CC=CC=C2NC=1)NC(=O)[C@H]1N(CCC1)C(=O)CNC(=O)[C@@H](N)CCC(O)=O)C1=CC=C(O)C=C1 AOXOCDRNSPFDPE-UKEONUMOSA-N 0.000 title claims abstract description 43
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 35
- 239000003112 inhibitor Substances 0.000 title claims abstract description 28
- 239000000203 mixture Substances 0.000 title claims abstract description 27
- 241000894006 Bacteria Species 0.000 claims abstract description 38
- 241000186660 Lactobacillus Species 0.000 claims abstract description 36
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 30
- 239000004310 lactic acid Substances 0.000 claims abstract description 15
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 15
- 241000186606 Lactobacillus gasseri Species 0.000 claims abstract description 13
- 235000015140 cultured milk Nutrition 0.000 claims description 7
- 235000021107 fermented food Nutrition 0.000 claims description 7
- 235000013618 yogurt Nutrition 0.000 claims description 5
- 230000002496 gastric effect Effects 0.000 abstract description 17
- 208000021302 gastroesophageal reflux disease Diseases 0.000 abstract description 11
- 208000000689 peptic esophagitis Diseases 0.000 abstract description 11
- 206010020601 Hyperchlorhydria Diseases 0.000 abstract description 10
- 230000000694 effects Effects 0.000 abstract description 10
- 239000003814 drug Substances 0.000 abstract description 6
- 208000024891 symptom Diseases 0.000 abstract description 6
- 229940037467 helicobacter pylori Drugs 0.000 abstract description 5
- 229940039696 lactobacillus Drugs 0.000 abstract description 4
- 206010000087 Abdominal pain upper Diseases 0.000 abstract description 2
- 208000000461 Esophageal Neoplasms Diseases 0.000 abstract description 2
- 206010030155 Oesophageal carcinoma Diseases 0.000 abstract description 2
- 229940079593 drug Drugs 0.000 abstract description 2
- 201000004101 esophageal cancer Diseases 0.000 abstract description 2
- 210000004027 cell Anatomy 0.000 description 43
- 210000002784 stomach Anatomy 0.000 description 24
- 241000699670 Mus sp. Species 0.000 description 11
- 230000037396 body weight Effects 0.000 description 11
- 241000699666 Mus <mouse, genus> Species 0.000 description 10
- 208000007882 Gastritis Diseases 0.000 description 7
- 208000007107 Stomach Ulcer Diseases 0.000 description 7
- 201000005917 gastric ulcer Diseases 0.000 description 7
- 229920002472 Starch Polymers 0.000 description 6
- 238000004458 analytical method Methods 0.000 description 6
- 239000003921 oil Substances 0.000 description 6
- 235000019198 oils Nutrition 0.000 description 6
- 239000000843 powder Substances 0.000 description 6
- 239000008107 starch Substances 0.000 description 6
- 235000019698 starch Nutrition 0.000 description 6
- 239000002552 dosage form Substances 0.000 description 5
- 210000001519 tissue Anatomy 0.000 description 5
- 102000007544 Whey Proteins Human genes 0.000 description 4
- 108010046377 Whey Proteins Proteins 0.000 description 4
- 230000001580 bacterial effect Effects 0.000 description 4
- 239000005018 casein Substances 0.000 description 4
- 230000008029 eradication Effects 0.000 description 4
- 230000005764 inhibitory process Effects 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 210000004203 pyloric antrum Anatomy 0.000 description 4
- 239000000725 suspension Substances 0.000 description 4
- 241000283707 Capra Species 0.000 description 3
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 3
- 239000005862 Whey Substances 0.000 description 3
- 239000002775 capsule Substances 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 230000002354 daily effect Effects 0.000 description 3
- 230000007423 decrease Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 150000002148 esters Chemical class 0.000 description 3
- 210000004211 gastric acid Anatomy 0.000 description 3
- 230000027119 gastric acid secretion Effects 0.000 description 3
- 239000008187 granular material Substances 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 244000005706 microflora Species 0.000 description 3
- 239000008363 phosphate buffer Substances 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 239000000523 sample Substances 0.000 description 3
- 241000894007 species Species 0.000 description 3
- 239000003826 tablet Substances 0.000 description 3
- YBJHBAHKTGYVGT-ZKWXMUAHSA-N (+)-Biotin Chemical compound N1C(=O)N[C@@H]2[C@H](CCCCC(=O)O)SC[C@@H]21 YBJHBAHKTGYVGT-ZKWXMUAHSA-N 0.000 description 2
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 2
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 2
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- WSFSSNUMVMOOMR-UHFFFAOYSA-N Formaldehyde Chemical compound O=C WSFSSNUMVMOOMR-UHFFFAOYSA-N 0.000 description 2
- 241000590002 Helicobacter pylori Species 0.000 description 2
- 206010061218 Inflammation Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 2
- 241000283973 Oryctolagus cuniculus Species 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 2
- 235000013351 cheese Nutrition 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 230000004054 inflammatory process Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 238000011835 investigation Methods 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 235000021056 liquid food Nutrition 0.000 description 2
- 239000007937 lozenge Substances 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 229960003512 nicotinic acid Drugs 0.000 description 2
- 235000001968 nicotinic acid Nutrition 0.000 description 2
- 239000011664 nicotinic acid Substances 0.000 description 2
- 239000000041 non-steroidal anti-inflammatory agent Substances 0.000 description 2
- 229940021182 non-steroidal anti-inflammatory drug Drugs 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- 238000007911 parenteral administration Methods 0.000 description 2
- 239000008194 pharmaceutical composition Substances 0.000 description 2
- 239000006187 pill Substances 0.000 description 2
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 230000028327 secretion Effects 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 238000010561 standard procedure Methods 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- NHBKXEKEPDILRR-UHFFFAOYSA-N 2,3-bis(butanoylsulfanyl)propyl butanoate Chemical compound CCCC(=O)OCC(SC(=O)CCC)CSC(=O)CCC NHBKXEKEPDILRR-UHFFFAOYSA-N 0.000 description 1
- BUOYTFVLNZIELF-UHFFFAOYSA-N 2-phenyl-1h-indole-4,6-dicarboximidamide Chemical compound N1C2=CC(C(=N)N)=CC(C(N)=N)=C2C=C1C1=CC=CC=C1 BUOYTFVLNZIELF-UHFFFAOYSA-N 0.000 description 1
- FOQYDURHXZVLFT-UHFFFAOYSA-N 2-phenyl-2-pyridin-2-ylethanethioamide Chemical compound C=1C=CC=NC=1C(C(=S)N)C1=CC=CC=C1 FOQYDURHXZVLFT-UHFFFAOYSA-N 0.000 description 1
- FWBHETKCLVMNFS-UHFFFAOYSA-N 4',6-Diamino-2-phenylindol Chemical compound C1=CC(C(=N)N)=CC=C1C1=CC2=CC=C(C(N)=N)C=C2N1 FWBHETKCLVMNFS-UHFFFAOYSA-N 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
- 241000725101 Clea Species 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 241000589989 Helicobacter Species 0.000 description 1
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 description 1
- 101100371175 Homo sapiens TSPO gene Proteins 0.000 description 1
- 229920002153 Hydroxypropyl cellulose Polymers 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 240000001046 Lactobacillus acidophilus Species 0.000 description 1
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 1
- 241000186713 Lactobacillus amylovorus Species 0.000 description 1
- 240000001929 Lactobacillus brevis Species 0.000 description 1
- 235000013957 Lactobacillus brevis Nutrition 0.000 description 1
- 241000218492 Lactobacillus crispatus Species 0.000 description 1
- 241000186673 Lactobacillus delbrueckii Species 0.000 description 1
- 241001147746 Lactobacillus delbrueckii subsp. lactis Species 0.000 description 1
- 241000186840 Lactobacillus fermentum Species 0.000 description 1
- 241000509544 Lactobacillus gallinarum Species 0.000 description 1
- 240000002605 Lactobacillus helveticus Species 0.000 description 1
- 235000013967 Lactobacillus helveticus Nutrition 0.000 description 1
- 244000132194 Lactobacillus helveticus subsp jugurti Species 0.000 description 1
- 235000005448 Lactobacillus helveticus subsp jugurti Nutrition 0.000 description 1
- 241001468157 Lactobacillus johnsonii Species 0.000 description 1
- 241000186784 Lactobacillus oris Species 0.000 description 1
- 241000218587 Lactobacillus paracasei subsp. paracasei Species 0.000 description 1
- 241000218588 Lactobacillus rhamnosus Species 0.000 description 1
- 102000010445 Lactoferrin Human genes 0.000 description 1
- 108010063045 Lactoferrin Proteins 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 108010070551 Meat Proteins Proteins 0.000 description 1
- 241000252067 Megalops atlanticus Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 208000008469 Peptic Ulcer Diseases 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 229920003171 Poly (ethylene oxide) Polymers 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 102100021904 Potassium-transporting ATPase alpha chain 1 Human genes 0.000 description 1
- 108010083204 Proton Pumps Proteins 0.000 description 1
- 102100031269 Putative peripheral benzodiazepine receptor-related protein Human genes 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 208000022639 SchC6pf-Schulz-Passarge syndrome Diseases 0.000 description 1
- 208000001364 Schopf-Schulz-Passarge syndrome Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- 238000000692 Student's t-test Methods 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 108010046334 Urease Proteins 0.000 description 1
- 241001148134 Veillonella Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 229930003448 Vitamin K Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- VJHCJDRQFCCTHL-UHFFFAOYSA-N acetic acid 2,3,4,5,6-pentahydroxyhexanal Chemical compound CC(O)=O.OCC(O)C(O)C(O)C(O)C=O VJHCJDRQFCCTHL-UHFFFAOYSA-N 0.000 description 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- SQVRNKJHWKZAKO-UHFFFAOYSA-N beta-N-Acetyl-D-neuraminic acid Natural products CC(=O)NC1C(O)CC(O)(C(O)=O)OC1C(O)C(O)CO SQVRNKJHWKZAKO-UHFFFAOYSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 229960002685 biotin Drugs 0.000 description 1
- 235000020958 biotin Nutrition 0.000 description 1
- 239000011616 biotin Substances 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000000872 buffer Substances 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 229950008138 carmellose Drugs 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 239000000969 carrier Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 239000004359 castor oil Substances 0.000 description 1
- 235000019438 castor oil Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- ACTIUHUUMQJHFO-UPTCCGCDSA-N coenzyme Q10 Chemical compound COC1=C(OC)C(=O)C(C\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CCC=C(C)C)=C(C)C1=O ACTIUHUUMQJHFO-UPTCCGCDSA-N 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 235000012495 crackers Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- CRVGKGJPQYZRPT-UHFFFAOYSA-N diethylamino acetate Chemical compound CCN(CC)OC(C)=O CRVGKGJPQYZRPT-UHFFFAOYSA-N 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000007884 disintegrant Substances 0.000 description 1
- 239000003937 drug carrier Substances 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 229920002457 flexible plastic Polymers 0.000 description 1
- 238000000799 fluorescence microscopy Methods 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- ZEMPKEQAKRGZGQ-XOQCFJPHSA-N glycerol triricinoleate Natural products CCCCCC[C@@H](O)CC=CCCCCCCCC(=O)OC[C@@H](COC(=O)CCCCCCCC=CC[C@@H](O)CCCCCC)OC(=O)CCCCCCCC=CC[C@H](O)CCCCCC ZEMPKEQAKRGZGQ-XOQCFJPHSA-N 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 239000001863 hydroxypropyl cellulose Substances 0.000 description 1
- 235000010977 hydroxypropyl cellulose Nutrition 0.000 description 1
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 description 1
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 description 1
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 description 1
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 238000002991 immunohistochemical analysis Methods 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 229960000367 inositol Drugs 0.000 description 1
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- CSSYQJWUGATIHM-IKGCZBKSSA-N l-phenylalanyl-l-lysyl-l-cysteinyl-l-arginyl-l-arginyl-l-tryptophyl-l-glutaminyl-l-tryptophyl-l-arginyl-l-methionyl-l-lysyl-l-lysyl-l-leucylglycyl-l-alanyl-l-prolyl-l-seryl-l-isoleucyl-l-threonyl-l-cysteinyl-l-valyl-l-arginyl-l-arginyl-l-alanyl-l-phenylal Chemical compound C([C@H](N)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CS)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCSC)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CC(C)C)C(=O)NCC(=O)N[C@@H](C)C(=O)N1CCC[C@H]1C(=O)N[C@@H](CO)C(=O)N[C@@H]([C@@H](C)CC)C(=O)N[C@@H]([C@@H](C)O)C(=O)N[C@@H](CS)C(=O)N[C@@H](C(C)C)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](C)C(=O)N[C@@H](CC=1C=CC=CC=1)C(O)=O)C1=CC=CC=C1 CSSYQJWUGATIHM-IKGCZBKSSA-N 0.000 description 1
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 1
- 229940012969 lactobacillus fermentum Drugs 0.000 description 1
- 229940054346 lactobacillus helveticus Drugs 0.000 description 1
- 235000021242 lactoferrin Nutrition 0.000 description 1
- 229940078795 lactoferrin Drugs 0.000 description 1
- 239000000314 lubricant Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 229910001629 magnesium chloride Inorganic materials 0.000 description 1
- 229960002337 magnesium chloride Drugs 0.000 description 1
- 229940099596 manganese sulfate Drugs 0.000 description 1
- 239000011702 manganese sulphate Substances 0.000 description 1
- 235000007079 manganese sulphate Nutrition 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 239000003550 marker Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 150000004667 medium chain fatty acids Chemical class 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000003068 molecular probe Substances 0.000 description 1
- 230000000877 morphologic effect Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000000474 nursing effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000001543 one-way ANOVA Methods 0.000 description 1
- 239000001254 oxidized starch Substances 0.000 description 1
- 235000013808 oxidized starch Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- 230000001575 pathological effect Effects 0.000 description 1
- 208000011906 peptic ulcer disease Diseases 0.000 description 1
- 239000008177 pharmaceutical agent Substances 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 235000013550 pizza Nutrition 0.000 description 1
- 239000010773 plant oil Substances 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
- -1 polyoxyethylene Polymers 0.000 description 1
- 239000001267 polyvinylpyrrolidone Substances 0.000 description 1
- 229920000036 polyvinylpyrrolidone Polymers 0.000 description 1
- 235000013855 polyvinylpyrrolidone Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 229910000027 potassium carbonate Inorganic materials 0.000 description 1
- 229940093956 potassium carbonate Drugs 0.000 description 1
- 235000020610 powder formula Nutrition 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 229940126409 proton pump inhibitor Drugs 0.000 description 1
- 239000000612 proton pump inhibitor Substances 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- IKGXIBQEEMLURG-NVPNHPEKSA-N rutin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-NVPNHPEKSA-N 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- SQVRNKJHWKZAKO-OQPLDHBCSA-N sialic acid Chemical compound CC(=O)N[C@@H]1[C@@H](O)C[C@@](O)(C(O)=O)OC1[C@H](O)[C@H](O)CO SQVRNKJHWKZAKO-OQPLDHBCSA-N 0.000 description 1
- RMAQACBXLXPBSY-UHFFFAOYSA-N silicic acid Chemical compound O[Si](O)(O)O RMAQACBXLXPBSY-UHFFFAOYSA-N 0.000 description 1
- 235000012239 silicon dioxide Nutrition 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 238000012353 t test Methods 0.000 description 1
- 239000006068 taste-masking agent Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 229910021654 trace metal Inorganic materials 0.000 description 1
- 230000001052 transient effect Effects 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 229960004747 ubidecarenone Drugs 0.000 description 1
- 208000016752 upper digestive tract disease Diseases 0.000 description 1
- 230000002477 vacuolizing effect Effects 0.000 description 1
- 239000000304 virulence factor Substances 0.000 description 1
- 230000007923 virulence factor Effects 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical group 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 235000019168 vitamin K Nutrition 0.000 description 1
- 239000011712 vitamin K Substances 0.000 description 1
- 150000003721 vitamin K derivatives Chemical group 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 229940046010 vitamin k Drugs 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- NWONKYPBYAMBJT-UHFFFAOYSA-L zinc sulfate Chemical compound [Zn+2].[O-]S([O-])(=O)=O NWONKYPBYAMBJT-UHFFFAOYSA-L 0.000 description 1
- 229960001763 zinc sulfate Drugs 0.000 description 1
- 229910000368 zinc sulfate Inorganic materials 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
- A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- 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
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
- A61P1/04—Drugs for disorders of the alimentary tract or the digestive system for ulcers, gastritis or reflux esophagitis, e.g. antacids, inhibitors of acid secretion, mucosal protectants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/145—Gasseri
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Organic Chemistry (AREA)
- Pharmacology & Pharmacy (AREA)
- Medicinal Chemistry (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Mycology (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Dairy Products (AREA)
Abstract
The purpose of the present invention is to provide a novel drug or food which can prevent or ameliorate a series of symptoms caused by gastric hyperacidity such as sour stomach and stomachache, reflux esophagitis, esophageal cancer and so on without resorting to the anti-Helicobacter pylori effect of a lactic acid bacterium.The present invention relates to a gastrin production inhibitor, which comprises dead cells of a bacterium belonging to the genus Lactobacillus, and a food composition comprising the same. In particular, the present invention relates to a gastrin production inhibitor wherein said bacterium belonging to the genus Lactobacillus is Lactobacillus gasseri (more particularly Lactobacillus gasseri OLL2716).
Description
Specification [Title of Invention]
Gastrin production inhibitor and food composition comprising same [Technical Field]
[0001]
Thepresent inventionrelatestolacticacidbacteriumhaving effects to improve gastritis, gastric ulcer, gastric hyperacidity and reflux esophagitis, and to pharmaceutical compositions and food compositions comprising said lactic acid bacterium. [Background Art] [00g27]
The intestinal tract contains diverse microbial flora consistingofvariousdifferent bacterial speciesincludinghighly dense live bacteria, and their concentration reaches 1otio1pte cells/gof the luminal contents. Rolesofinherentmicrobial flora in health and dizease are well known, which include metabolic activity, nutritional effects on the intestinal epithelia and immune system, and protection of the host te which they have colonized frow intrusion of foreign microorganisms {Non-patent
Literature 1).
[0003]
Meanwhile, when a human subject 1s not infected with
Helicobacter pylori, only several species of bacteria are present in the subject’s stomach. During fasting, the gastric juice contains only a small number of bacteria including Streptococcus,
Lactobacillus, and Veillonella at approximately 107-107/ml.
However, these bacteria are considered Lo be transient residents derived from the mouth and threat, and not indigenous {Non-patent
Literatures Zand 2}. It isconsideredthat sucha lack of bacteria in the human stomach is due to high intraluminal acidity.
[0004]
H. pylori iz well known as a pathogenic bacterium causing peptic ulcer and cancer in the human stomach. It has been previously proposed that Helicobacter bacteria alse belong te the indigenous microflora in the human stomach (Non-patent Literature 4), This hypothesis is supported by the fact that H. pylori is acquired in the early childhood, and considerable number of H. pylori has continued to colonize in the stomach for many decades.
From this, a need to clarify the role of indigenous microflora of the stomach in the physiological development and function of the stomach 1s brought about. However, it isdifficult toclarify the role of H. pylori by its infection test, because various virulence factors of H. pvlori including Cagh, vacuolating toxin, urease and 1ts metabolites, Induce chronic pathological inflammation in the gastric tissue, which makes the physicliogical role of H. pylori as a native bacterium unclear.
[0005]
In a previous study, the inventors of the present invention have found Indigenous microflora consisting predominantly of
Lactobacillus bacteria in the stomach of specific pathogen-free (SPF) mice {(Non-patent Literature 5b). We considered that because acidity in the stomach of the SPF mice is low, the Lactobacillus bacteria can colonize in the stomach. In addition, changes in the inflammation with unknown causes occurred in the stomach of the SPF mice.
[0006]
Thus, a number of research groups including the inventors of the present invention have focused on the relationship between the stomach and lacticacidbacteria suchas Lactobacillus bacteria and H. pylori {Helicobacter pylori), and promoted thelr studies.
Inparticular, many investigations have beenmade tothe prevention and improvement of gastritis and gastric ulcer using lactic acid bacteria (Patent Literatures 1-2}. However, most of themutilize anti-Helicobacter pylori action of lactic acid bacteria, and to date no sufficient investigation has been made Lo the prevention and improvement of upper gastrointestinal diseases that do not utilize such an action. [Citation List]
Patent Literature
[0007]
Patent Literature 1: JP B 4509250
Patent Literature 2: JP B 3046303
Patent Literature 3: JP B 2672247
Patent Literature 4: JP B 3810403
Patent Literature 5: JP B 4021951
Non-patent Literature
[0008]
Non-patent Literature 1: Guarner F., Malagelada JR. “Gut flora in health and disease.” Lancet 2003; 361: 512-519.
Non-patent Literature 2: Lambert J, and Hull R. “Upper gastrointestinal tract disease and probiotics” Asia Pacific JClin
Nutr 1996; 5: 31-35.
Non-patent Literature 3: Ruddell WS, Axon AT, Findlay JM,
Bartholomew BA, and Hill MJ. “Effect of cimetidine on the gastric bacterial flora.” Lancet. 1980; Mar 29: 672-674.
Non-patent Literature 4: Blaser MJ. “Helicobacters are indigenous to the human stomach: duodenal ulceration is due to changes in gastric microecology in the modern era.” Gut 1998; 43: 721-727.
Non-patent Literature 5: Kabir AMA, Aiba Y, Takagi A, Kamiya S,
Miwa T, and Koga Y. “Prevention of Helicobacter pylori infection by Lactobacilli inagnotobioticmurinemodel.” Gut 1997; 41: 49-55. [Summary of Invention]
Problems to Be Solved by the Invention
[0009]
The inventors of the present invention have found that, by giving live cells or dead cells of Lactobacillus bacteria to sterilized mice, the number of gastrin-producing cells in the stomach significantly decreases; as a result of further intensive studies, the inventors have accomplished the present invention.
Means for Solving the Problems
[0010]
Namely, the present invention relates to the following gastrinproductioninhibitor and food compositioncomprising same.
[1] A gastrin production inhibitor comprising dead cells of
Lactobacillus bacteria.
[2] A gastrin production inhibitor comprising dead cells, but no live cells, of Lactobacillus bacteria.
[3] The gastrin production inhibitor according to [1] or [2], wherein the Lactobacillus bacterium is Lactobacillus gasseri.
[4] The gastrin production inhibitor according to [1] or [2], wherein the Lactobacillus bacterium is Lactobacillus gasseri
OLL2716 (accession number: FERM BP-6999).
[5] A food composition comprising the gastrin production inhibitor according to any one of [1] to [4].
[6] The food composition according to [5], which is a fermented food using lactic acid bacteria.
[7] The food composition according to [6], wherein the fermented food using lactic acid bacteria is fermented milk.
[8] The food composition according to [7], wherein the fermented milk is yogurt.
[0011]
In the inhibition of gastrin production in the present invention, because dead cells of Lactobacillus bacteria are used, no eradication action against H. pylori is involved (for example, refer to Patent Literatures 1 and 2), but gastric acid secretion can be suppressed by a direct action on the cells that make up the gastric tissue. Moreover, effects on the followings can also be expected: for example, gastric hyperacidity after eradication of H. pylori, reflux esophagitis caused by gastric hyperacidity, as well as gastritis, gastric ulcer, and reflux esophagitis which are not related to H. pylori, such as reflux esophagitis caused by aging.
According to the present invention, in particular, novel drugs and food products can be provided, which can prevent or ameliorate a series of symptoms caused by gastric hyperacidity, such as sour stomach and stomachache, reflux esophagitis, esophageal cancer and so on, without resorting to the anti-Helicobacter pylori effect of lactic acid bacteria.
[0012]
Furthermore, for example, for those who taking a non-steroidal anti-inflammatory drug (NSAID), gastritis and reflux esophagitis caused by gastric acid have been a problem, and at present, treatment to suppress gastric acid secretion by a proton pump inhibitor (PPI) has been adopted. However, the administration period of PPT is limited to a maximum of & weeks, and there ig a side effect of abnormal increases in the expresaion of gastrin {az hormone to promote gastric acid section}, because
FPI acts on the proton pump. In contrast, the gastrin production inhibitor of the present invention suppresses gastrin secretion by directly acing on the cells that make up the gastric tissue, and therefore, it is expected that the amount of PPI used may be decreased, and the side effect such as gastrin increase after completion of PPT administration may be suppressed, andgastritis, gastric ulcer, reflux esophagitis and hyperchliorphvdria caused by gazstrichyperacidity canbe effectively improved by concomitant use of the gastrin production inhibitor of the present invention with PRI.
[0013]
Inaddition, becausedeadcells are used, temperature control during transportation, ete. 1g not reguired, handling is simple, and there iz no possibility of quality degradation. Furthermore, it is not necessary to consider a symblotic relationship with other microorganisms (particularly bacteria), sc that limitation in the usage 1s fairly small.
Furthermore, in the food composition comprising the gastrin production inhibitor of the present invention, dead cells of
Lactobacillus bacteria are positively contained, so that it’s composition completely differs from that of conventional food compositions; inhibition of gastricacidsecretion canbe achieved by inhibiting gastrin.
[0014]
The gastrin production inhibitor of the present invention comprises dead cells of Lactobacillus bacteria. The gastrin production inhibitor of the present invention can also be used as a pharmaceutical agent or a food additive. In addition, it iz also possible that the gastrin production inhibitor of the present invention comprises dead cells, tut not live cells of
Lactobacillus bacteria. Moreover, it may consist only of dead cells.
[0015]
Examples of species belonging to the genus Lactobacilius inciude Lactobacillus delbrueckii subsp. Burgalicus,
Lactobacillus delbrueckii subsp. lactis, Lactobacillus paracasei subsp. paracasei, Lactobacillus helveticus, Lactobacillus helveticus subsp. jugurti, Lactobacillus acidophilus,
Lactobacillus crispatus, Lactobacillus amylovorus, Lactobacillus gallinarum, Lactobacillus gasseri, Lactobacillus oris,
Lactobacillus casei subsp. rhamnosus, Lactobacillus johnsonii,
Lactobacillus fermentum, and Lactobacillus brevis. The
Lactobacillus bacteria of the present invention are not particularly limited as long as their dead cells inhibit gastrin production, and a combination of one or more of the above species may be used. It is preferably Lactobacilius gasseri, and particularly preferably, Lactebacillus gasseri OLLZ2716 {accession number: FEEM BP-6929) (this bacterial strain has been deposited at the National Institute of Advanced Industrial Science and Technology, Patent Microorganisms Depositary (formerly
Ministry of International Trade and Industry, Agency of Industrial
Science and Technology, National Institute of Bicscience and
Human-Technology), address: Chuo 6, i-chome 1-1, Higashi,
Tsukuba-city, Tharaki, 305-3566, Japan {oid address: 1-Chome 1-3,
Higashi, Tsukuba-city, Ibaraki, 305-8566, Japan} on May 24 12929}.
[0016]
When the gastrin production inhibitor of the present invention 1s used as a medicine, its administration is not particularly limited as long as dead cells of Lactobacillus bacteria as an active ingredient eventually act on the stomach.
It inhibits gastrin production in an individual to which it is administered, and exhibits improvement effects on gastric hyperacidity, gastritis, gastric ulcer and reflux esophagitis, etc.
Administration of the gastrin production inhibitor of the present invention includes oral or parenteral administration.
For example, oral administration or tube administration may be used. From the viewpoint of ease and safety, oral administration is preferable. In addition, dosage form is not particularly limited, and may be selected as appropriate according to the administrationroute; examples include solution, capsule, granule, pill, suspension, emulsion, powder, tablet, syrup, injection, lozenge, etc.
[0017]
With regard to the oral administration preparation, various known types of dosage formmay be used, andexamples include granule, powder, tablet, pill, capsule, solution, syrup, emulsion, suspension, lozenge, etc.
As an example of parenteral administration, administration in the formof an injectionmay be cited. Furthermore, the gastrin production inhibitor of the present invention may be administered locally to a region to be treated. For example, it may be administered by local infusion during operation or using a catheter.
[0018]
Withregardtoacarrier that canbeused inthepharmaceutical composition of the present invention, a surfactant, an excipient, a colorant, a fragrance, a preservative, a stabilizer, a buffer, a suspension, an isotonizing agent, a binder, a disintegrant, a lubricant, a flowability promoter, a taste-masking agent, etc. can be cited as pharmaceutically acceptable carriers, and other commonly used carriers may be used as appropriate. Specific examples include light anhydrous silicic acid, lactose, crystalline cellulose, mannitol, starch, carmellose calcium, carmellose sodium, hydroxypropyl cellulose, hydroxypropyl methylcellulose, polyvinylacetal diethylamino acetate, polyvinylpyrrolidone, gelatin, medium chain fatty acid triglyceride, polyoxyethylene hardened castor oil 60, sucrose, carboxymethylcellulose, corn starch, inorganic salts, etc.
[0019]
When the gastric production inhibitor of the present invention is used in a medicine, the concentration of contained dead cells of Lactobacillus bacteria is not particularly limited; when used as a concentrated liquid, the concentration is preferably 2 x 10° dead cells/g or more, and when used as a dried matter, it is preferably 2 x 10! dead cells/g or more.
When the gastric production inhibitor of the present invention is used as a medicine, the amount of blending of dead cells of Lactobacillus bacteria is not particularly limited, and can be appropriately adjusted depending on the dosage form, symptoms, body weight and application, etc.
The amount of intake of the medicine of the present invention is not particularly limited, and can be appropriately adjusted depending on the dosage form, symptoms, body weight and application, etc. Typically, an amount of 0.1-10000 mg/kg body weight can be taken, preferably 1-2000 mg/kg body weight, more preferably 10-500 mg/kg body weight can be taken. In addition, the manner of intake is not particularly limited; it is possible to take, for example, from one preparation of approximately 1 g per day, to three preparations (each being 10 g) per day. As an example of daily intake, for example, an individual with 60-kg body weight may take 6-g-stick of a powder preparation having 1-5 x 10" cells/g for
1-3 times per day, achieving a daily intake of 100-300 mg/kg.
[0020]
The food composition of the present invention comprises the gastrin production inhibitor claimed in the present invention.
The food composition of the present invention is not particularly limited. For example, it may be a food product that originally does or does not comprise lactic acid bacteria.
Moreover, it may be a fluid food (a liquid food product having flowability which can be swallowed by a subject without chewing).
Sincethegastrinproductioninhibitorclaimedinthepresent invention comprises dead cells of Lactobacillus bacteria, the food composition of the present invention comprises dead cells of one or more kinds of bacteria selected from the genus Lactobacillus.
Such a food composition inhibits the production of gastrin in individuals who have taken it, and exhibits improvement effects for gastric hyperacidity, gastritis, gastric ulcer and reflux esophagitis.
The food composition of the present invention may further comprise a carbohydrate, a protein, a lipid, a vitamin, a biologically essential trace metal (manganese sulfate, zinc sulfate, magnesium chloride, potassium carbonate, etc.), a fragrance, or other compounds.
[0021]
Examples of the carbohydrate include a saccharide, amodified starch (dextrin, soluble starch, British starch, oxidized starch, a starch ester, a starch ether, etc.), and dietary fiber.
Examples of the protein include whole milk powder, non-fat dried milk, partly skimmed milk powder, casein, whey powder, whey protein, wheyproteinconcentrate, wheyproteinisolate, a—casein,
R-casein, x—casein, R-lactoglobulin, a-lactoalbumin, lactoferrin,
animal and plant proteins such as soybean protein, egg protein, and meat protein, hydrolysates thereof; and various types of milk-derived components such as butter, whey mineral, cream, whey, non-protein nitrogen, sialic acid, phospholipid, and lactose.
[0022]
Examples of the lipid include animal oils and fats such as lard and fish oil, and fractionated oil, hydrogenated oil, and ester exchanged oil therefrom; and plant oils and fats such as palm oil, safflower oil, corn oil, rapeseed oil, and coconut oil, and fractionated oil, hydrogenated oil, and ester exchanged oil therefrom.
Examples of the vitamin include vitamin A, a carotene, the vitamin B group, vitamin C, the vitamin D group, vitamin E, the vitamin K group, vitamin P, vitamin Q, niacin, nicotinic acid, pantothenic acid, biotin, inositol, choline, and folic acid, and examples of the mineral include calcium, potassium, magnesium, sodium, copper, iron, manganese, zinc, and selenium.
[0023]
The category or type of the food composition of the present invention is not limited, and it may be functional food, food for specified health use, food for specialized applications, foodwith nutrient function claims, health food, or nursing care food and, furthermore, confectionery, a lactic fermenting beverage, a dairy product such as cheese and yogurt, seasoning, etc. The food and drink form is not limited either; it may be in any food and drink form that can normally be distributed such as solid, liquid, fluid food, jelly, tablet, granule, or capsule form, and may be added to various types of food (cow's milk, soft drink, fermented milk, yogurt, cheese, bread, biscuit, cracker, pizza crust, powdered formula, liquid food, medical food, nutritive food, frozen food,
processed food, other commercial food, etc.). These foods and drinks may be manufactured by standard methods of a person skilled in the art.
[0024]
Dead cells of Lactobacillus bacteria claimed in the present invention can be used by addition to the food fermented by lactic acid bacteria. Examples of the food fermented by lactic acid bacteria include fermented milk, kimuchi, and pickles. Fermented milk is particularly preferable, and among them, yogurt is preferable. In the food fermented by lactic acid bacteria, the live Lactobacillus bacteria grow exponentially, drawing a growth curve, and the number of live bacteria in the fermented food is naturally determined by a preferable degree of fermentation; in the food composition claimed in the present invention, dead cells are added in addition to live bacteria, and therefore the food comprigseaatotal amount (live +deadbacteria) exceeding the number of bacteria contained in a conventional fermented food by lactic acid bacteria, so that effective inhibition of gastrin production in the stomach is possible. For example, in the case of vogurt, the amount of Lactobacillus bacteria contained in a final product is estimated to be approximately 1 x 10'° per 100 g; in order to effectively inhibit gastrin production, dead cells with an approximate amount from 1 x 10 to 5 x 10'°, preferably from 1 x 10° to 5 x 10%, particularly preferably from 5 x 10° to 5 x 10"! are added, to achieve the total amount of bacteria {live + dead bacteria) contained to be from 1 x 10° to 5 x 10°, preferably from 1 x 10 to 5 x 10%, particularly preferably 1 x 10%.
[0025]
The concentration of dead cells of Lactobacillus bacteria contained in the food composition of the present invention is not particularly limited; when used as a concentrated liquid, the concentration is preferably 2 x 10'%/g or more, and when used as a dried matter, the concentration is preferably 2 x 10'"/g or more.
In the food composition of the present invention, the amount of blending of dead cells of Lactobacillus bacteria is not particularly limited, and can be appropriately adjusted depending on the dosage form, symptoms, body weight and application, etc.
The amount of daily intake of the food composition of the present invention 1s not particularly limited, and can be appropriately adjusted depending on the dosage form, symptoms, body weight and application, etc. Typically, an amount of 0.1-30000 mg/kg body weight can be taken, preferably 0.1-20000 mg/kg body weight, more preferably 0.1-4000 mg/kg body weight can be taken.
[0026]
Hereinafter, the present invention is further described based on Examples; however, such examples intend to exemplify the present invention, but not limit the present invention. [Examples]
[0027]
Inhibition of gastrinproductionusingdead cells of Lactobacillus bacteria 1. Materials and methods [Bacterial
As the bacteria, Lactobacillus gasseri OLL2716 (Meili
Dairies Corporation} was used.
Te inoculate a mouse, the Lactobacillus bacteria were grown in Difco™ MRS broth (Becton Dickinson} for 1 day.
Heat treatment of the Lactobacillus bacteria was carried out by incubation of the bacterial suspension at 100°C for 10 min,
[0028] [Mouse]
Sterile (germ-free, GF) BALB/c male mice were obtained from
CLEA Japan, Inc. GF litter mice ware bredusinga Trexler flexible plastic film isolator, and by giving sterilized feed and water.
[0029]
To colonize the bacteria to a mouse, 10° CFU of live bacteria were suspended in 0.5 mi of phosphate buffer (PBI), which is inoculated orally to a 8-week old mouse once using a gastric tube.
Ag a treatment with dead cells, 101% CFU of heat treated bacteria (dead cells) were suspended in 0.5 ml of phosphate buffer (PRS), which is inoculated dally via the stomach for 10 days. At days after the final inoculation, the stomach was removed and used for immunchistochemical analysis.
[0030] [Histological analysis]
For histopathlogical analysis of the stomach, the half of the stomach removed along the greater curvature was fixed in 4% buffered formalin, embedded invaraffinwaz, and cut into a section of 2 um. Then, in accordance with standard method, the section was stainedwithhematoxylinandeosin. Thethicknessof themuscle layers of the stomach was measured by a microscope (Olympus AXE0} alongthevertical axis, usinganalysissoftware (Clympus BPZ-BEW)
Measurement was carried cut at a total of 10 different points, and an average thickness of each region in the sample was obtained,
The number of nuclei in a rectangle (150 x 200 um} was counted in the muscle layer of each region of the stomach.
[0031]
For immunohistochemical analysis, a tissue section was deparaffinized, and boiled in a 10-mM phosphate buffer sclution
(pH 6.0) at 28°C for 15 min in an microwave oven, then blocked using 5% normal goat serum-containing PBS at room temperature for 14 min. The section was incubated with primary antibody at 4°C overnight, then incubated with secondary antibody labeled by a fluorescent marker at room temperature for 2 hours. Finally, the sample was treated with DAPI {4,6-diamidino-2-phenylindole) and
DARCO (1, 4-diazobicyclol2,2,2]octana}. Sliides were visualized using amicroscope {Kevence BZ-9000) set for fluorescence imaging.
For sections stained for gastrin-positive (production) cells in a random field with an interval of 1 mm from the pyloric antrum of amcuse along the axis of the gastric body to the pyloric antrum, morphological analysis was performed using AxioVission Rel.4.8 {Zelass).
[0032]
Ag the primary antibody, anti-gastrin antibodies (rabbit polycional antibody, Dakaco) diluted with 1:300, rabbit IgG (Dako) as control, and mouse IgG {Dako} as control were used. Ag the secondary antibody, goat anti-rabbit IgG Alexa 488 (Molecular
Probe} and goat anti-mouse Alexa 594 (Molecular Probe} were used. [00331 [Statistic analysis]
Regults were agpropriately and statistically evaluated using Student’s t test or one-way analysis of variance (ANOVAS.
Software programs of SSPS versicn 16.0 (8SPS) or GraphPad Prism {GraphPad Software) were used for the analysis of data.
[0034] 2, Results
For each ¢f the untreated GF mice, L. gasseri
OLLZ71i6-colonized gnotobiotic mice, PBRS-treated GF mice, and GF mice administered with heat-treated dead cells of L. gasseri
QLL2716, the number of gastrin-producing cells in the pyloric antrum of The stomach was counted. Results are shown in the table below. [Table 1]
Number of gastrin-producing cells at the pyloric antrum of the stomach
Host mouse Treatment Number of | Number of the mice gastrin-producing cells (/mm*) 84.341.7 °
L. gasseri | (-) 7 51.5+2.8"
OLLZ2716-colonized gnotobloticmice 80.8%4.1 *
GF Heat-treated 4 47.9£2.5
L. gasseri oLL27is @ a) The number of gastrin-producing cells in l1-mm length in the horizontal direction of the specimen. b)Mean = SE c)1¢” CFU of Lactobacillus bacteria were inoculated orally to a 8-week old GF host mouse using a gastric tube, and the mouse was assayed 10 davs after. 1D NTT = i T1 oo i ' : d)1¢ CFU of dead cells of heat-treated Lactobacillus bacteria were inoculated directly to the stomach of a B-week ¢id GF host mouse every day for 10 days before assay. *For the GF or GF/PBS group, p<0.001 in Tukey's t test.
[0035] 3. Discussion
In the GF mouse to which heat-treated Lactobacillus bacteria (dead cells) were orally administered, a decrease in the number of gastrin-producing cells at a degree similar to that induced by live bacteria was observed. Such a significant decrease was also observed for the case of Lactobacillus gasseri OLL2716.
[0036]
When the gastrin production inhibitor of the present invention is used, secretion of gastric acid can be inhibited by its direct action on the cells that make up the gastric tissue, without using eradication action of H. pylori; and therefore, it can ke used as a pharmaceutical composition for the improvemant of gastritis, gastric ulcer and reflux esophagitis not caused by
H. pylori, as well as for the improvement of gastric hyperacidity folicwing eradication of H. pylori.
Moreover, for example in a fermented food by lactic acid bacteria, it is impossible to comprise live bacteria at an amount exceeding a certain level due to the nature of this food; however, since the gastrin production inhibitor of the present invention uses dead cells, it can be used in food compositions that comprise bacteria (live and dead bacteria) with an amount larger than that in a conventional food.
Claims (8)
1. A gastrin production inhibitor comprising dead cells of Lactobacillus bacterium.
2. A gastrin production inhibitor comprising dead cells, but no live cells, of Lactobacillus bacterium.
3. The gastrin production inhibitor according to Claim 1 or 2, wherein the Lactobacillus bacterium is Lactobacillus gasseri.
4, The gastrin production inhibitor according to Claim 1 or 2, wherein the Lactobacillus bacterium is Lactobacillus gasseri OLL2716 (accession number: FERM BP-6999).
5. A food composition comprising the gastrin production inhibitor according to any one of Claims 1 to 4.
6. The food composition according to Claim 5, which is a fermented food using lactic acid bacterium.
7. The food composition according to Claim 6, wherein the fermented food using lactic acid bacterium is fermented milk.
8. The food composition according to Claim 7, wherein the fermented milk is yogurt.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2011012815 | 2011-01-25 | ||
| PCT/JP2012/051468 WO2012102277A1 (en) | 2011-01-25 | 2012-01-24 | Gastrin production inhibitor and food composition comprising same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| SG192109A1 true SG192109A1 (en) | 2013-08-30 |
Family
ID=46580843
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| SG10201600578UA SG10201600578UA (en) | 2011-01-25 | 2012-01-24 | Gastrin Production Inhibitor and Food Composition Comprising Same |
| SG2013056262A SG192109A1 (en) | 2011-01-25 | 2012-01-24 | Gastrin production inhibitor and food composition comprising same |
Family Applications Before (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| SG10201600578UA SG10201600578UA (en) | 2011-01-25 | 2012-01-24 | Gastrin Production Inhibitor and Food Composition Comprising Same |
Country Status (5)
| Country | Link |
|---|---|
| JP (1) | JP6002582B2 (en) |
| CN (1) | CN103260632B (en) |
| HK (1) | HK1184684A1 (en) |
| SG (2) | SG10201600578UA (en) |
| WO (1) | WO2012102277A1 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6813974B2 (en) * | 2016-07-14 | 2021-01-13 | 株式会社明治 | Ghrelin secretagogue |
| JP6515244B2 (en) * | 2018-11-14 | 2019-05-15 | 株式会社明治 | Ghrelin secretagogue |
| KR101955275B1 (en) * | 2018-11-15 | 2019-03-08 | 주식회사한국야쿠르트 | Lactobacillus paracasei HY7013 having esophageal protective effects and products containing thereof as effective component |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB0124580D0 (en) * | 2001-10-12 | 2001-12-05 | Univ Reading | New composition |
| JP2007126399A (en) * | 2005-11-04 | 2007-05-24 | Suntory Ltd | Composition for increasing glutathione |
| JP2008019170A (en) * | 2006-07-10 | 2008-01-31 | Unitika Ltd | Food and drink having ameliorating and prophylactic action on gastrointestinal injury |
| JP5081242B2 (en) * | 2006-08-04 | 2012-11-28 | バイオニア コーポレイション | Lactic acid bacteria with probiotic activity isolated from human breast milk and activity to suppress weight gain |
| JP5229977B2 (en) * | 2006-09-08 | 2013-07-03 | 雪印メグミルク株式会社 | Blood adiponectin concentration increase promoting and / or decreasing inhibitor |
| JP2008214253A (en) * | 2007-03-02 | 2008-09-18 | Snow Brand Milk Prod Co Ltd | Visceral fat reduction agent |
| NZ590956A (en) * | 2008-08-29 | 2013-04-26 | Meiji Feed Co Ltd | Anticoccidium composition |
| JP5337535B2 (en) * | 2009-03-02 | 2013-11-06 | 日本ルナ株式会社 | NK activity enhancer |
-
2012
- 2012-01-24 JP JP2012554806A patent/JP6002582B2/en active Active
- 2012-01-24 SG SG10201600578UA patent/SG10201600578UA/en unknown
- 2012-01-24 SG SG2013056262A patent/SG192109A1/en unknown
- 2012-01-24 WO PCT/JP2012/051468 patent/WO2012102277A1/en active Application Filing
- 2012-01-24 CN CN201280003716.6A patent/CN103260632B/en active Active
-
2013
- 2013-10-28 HK HK13112118.7A patent/HK1184684A1/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| SG10201600578UA (en) | 2016-02-26 |
| JPWO2012102277A1 (en) | 2014-06-30 |
| JP6002582B2 (en) | 2016-10-05 |
| HK1184684A1 (en) | 2014-01-30 |
| WO2012102277A1 (en) | 2012-08-02 |
| CN103260632A (en) | 2013-08-21 |
| CN103260632B (en) | 2016-03-02 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US8557560B2 (en) | Mammalian milk microorganisms, compositions containing them and their use for the treatment of mastitis | |
| Zago et al. | Characterization and probiotic potential of Lactobacillus plantarum strains isolated from cheeses | |
| US9095604B2 (en) | Composition for preventing inflammations | |
| KR101184898B1 (en) | Preventive and/or remedy for inflammatory bowel diseases | |
| KR20110081202A (en) | Lactic acid bacterium having high oxalic acid decomposition ability | |
| US9675647B2 (en) | Prophylactic and/or therapeutic agent for functional gastrointestinal disorders | |
| JP6849972B2 (en) | Infection protection for babies | |
| JP2018184481A (en) | Functional gastrointestinal disorders preventive and/or improvement agent | |
| SG192109A1 (en) | Gastrin production inhibitor and food composition comprising same | |
| JP7181954B2 (en) | Lactic acid bacteria with high AhR activation ability | |
| CN106102755B (en) | Agent for producing retinoic acid | |
| WO2013021239A1 (en) | New strain of l. bulgaricus capable of inhibiting the adhesion of h. pylori strains to epithelial cells | |
| CN113041266A (en) | Lactobacillus casei for improving pathological characteristics of psoriasis-like mice and application thereof | |
| RU2708146C2 (en) | Digestive agent | |
| Pei | Reduction of Obesity-associated Chronic Inflammation by Low-fat Yogurt | |
| US20140072541A1 (en) | Probiotic functional food suitable for immunocompromised individuals undergoing treatment such as chemotherapy and/or radiotherapy |