WO2006093267A1 - 免疫調節作用を有する発酵組成物 - Google Patents
免疫調節作用を有する発酵組成物 Download PDFInfo
- Publication number
- WO2006093267A1 WO2006093267A1 PCT/JP2006/304087 JP2006304087W WO2006093267A1 WO 2006093267 A1 WO2006093267 A1 WO 2006093267A1 JP 2006304087 W JP2006304087 W JP 2006304087W WO 2006093267 A1 WO2006093267 A1 WO 2006093267A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- fermented
- kelp
- lactic acid
- acid bacteria
- composition
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/02—Algae
- A61K36/03—Phaeophycota or phaeophyta (brown algae), e.g. Fucus
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P11/00—Drugs for disorders of the respiratory system
- A61P11/06—Antiasthmatics
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P17/00—Drugs for dermatological disorders
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P31/00—Antiinfectives, i.e. antibiotics, antiseptics, chemotherapeutics
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P31/00—Antiinfectives, i.e. antibiotics, antiseptics, chemotherapeutics
- A61P31/12—Antivirals
- A61P31/14—Antivirals for RNA viruses
- A61P31/18—Antivirals for RNA viruses for HIV
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P35/00—Antineoplastic agents
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P37/00—Drugs for immunological or allergic disorders
- A61P37/02—Immunomodulators
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P37/00—Drugs for immunological or allergic disorders
- A61P37/02—Immunomodulators
- A61P37/04—Immunostimulants
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P37/00—Drugs for immunological or allergic disorders
- A61P37/08—Antiallergic agents
Definitions
- the present invention relates to a composition having an immunomodulating action, comprising kombu fermented with lactic acid bacteria, more specifically a composition having an immunostimulatory action and / or a composition having an antiallergic action.
- the present invention also relates to a composition having an immunomodulatory action comprising kelp fermented with lactic acid bacteria, sesame fermented with lactic acid bacteria, and soybean fermented with lactic acid bacteria.
- steroids may be administered to patients with particularly severe symptoms, but the side effects of these drugs are a problem. Under such circumstances, there is a keen desire for a fundamental cure and prevention method for allergies.
- Japan has entered an aging society, and deaths due to infectious diseases caused by inferior immunity due to aging are increasing.
- immunity is reduced by busy modern society and life in a stress environment, and countermeasures are strongly desired.
- seaweed In Japan, the habit of eating seaweed has long been rooted, and kelp, in particular, is considered a fortune and longevity meal, and is a traditional ingredient also included in vegetarian cuisine.
- Seaweed is a food that contains abundant minerals such as calcium, sodium, magnesium, phosphorus, iron, and iodine, and dietary fibers such as various vitamins and fucoidan, which are often deficient, and may also have an immunomodulatory action. It is clear.
- lactic acid fermented foods the recognition that eating them is good for health is increasing with the accumulation of scientific knowledge, and the immunoregulatory action of various lactic acid bacteria and / or lactic acid fermented foods has also become clear. It is coming.
- seaweed-derived lactic acid fermentation material that combines these two elements is considered an attractive material that can be expected to improve health functions.
- seaweeds such as kelp have few nutrients that are necessary for the fermenting strains to settle and grow.
- the cultivation requires a lot of labor, labor and cost. Therefore, the seaweed fermented food and its physiological activity have not been sufficiently examined.
- Patent Document 1 describes saccharification of seaweeds, that is, for the supply of sugar as a fermentation substrate, seaweeds are decomposed into single cells by cellulase and the like, and then lactic acid bacteria and / or yeasts are used.
- the seaweed fermented food obtained by the method of fermenting using is disclosed.
- Patent Document 2 is a fermented food obtained by ingesting and fermenting a Kumonskabi fungus into a mixture of soybeans and kelp and then fermenting it, and then taking it easily. It is possible to disclose delicious foods with excellent nutrition and absorption.
- Patent Document 1 Japanese Patent Laid-Open No. 2003-201
- Patent Document 2 Japanese Patent No. 2846547
- An object of the present invention is to provide an excellent immunomodulatory action with high safety by using familiar food materials and imparting an immunomodulating function to the material or enhancing the immunomodulating function of the material. It is to provide a composition.
- the present inventors succeeded in fermenting kelp, which is usually said to be difficult to ferment, using plant lactic acid bacteria to obtain a fermented product of lactic acid bacteria.
- the present inventors found that the fermented product was significantly more in comparison with the kelp and Z or lactic acid bacteria alone. It has been found that it exhibits an improved immunomodulatory action (immunostimulatory action, immune balance regulating action).
- the present inventors have intensively studied for the development of a food material that can exhibit the immunoregulatory function of the fermented lactic acid bacteria of the kelp more efficiently and has an excellent nutritional value.
- composition containing a combination of kelp fermented with lactic acid bacteria, sesame fermented with lactic acid bacteria, and soybean fermented with lactic acid bacteria It has been found that it exhibits an immunomodulatory action. It was also found that this immunoregulatory effect is significantly greater than the action of lactic acid bacteria alone or unfermented fermentation raw material alone. Moreover, this immunoregulatory effect was maintained even after the composition of the present invention was sterilized by caro heat.
- the present invention provides:
- composition having an immunomodulatory action comprising kelp fermented with lactic acid bacteria
- composition according to 1, wherein the immunomodulating action is an immunostimulating action and Z or antiallergic action;
- composition according to 1 or 2 wherein the lactic acid bacterium is a plant lactic acid bacterium;
- composition according to any one of:! To 3, comprising 5 mg or more of kelp fermented with lactic acid bacteria as a single intake; 5.
- a composition comprising kelp fermented with lactic acid bacteria, sesame fermented with lactic acid bacteria, and soybeans fermented with lactic acid bacteria;
- composition according to 5 wherein the lactic acid bacterium is a plant lactic acid bacterium;
- composition according to 5 or 6 which has an immunomodulatory action
- composition according to 7, wherein the immunomodulating action is an immunostimulating action and Z or antiallergic action
- a one-time intake contains 1 to 10,000 mg, preferably 10 to 10,000 mg in total of kelp fermented with lactic acid bacteria, sesame fermented with lactic acid bacteria, and soybean fermented with lactic acid bacteria, any power of 5 to 9 4 compositions;
- composition according to any one of:! To 9, which is a food, drink, food additive, health food, or pharmaceutical composition;
- the composition of the present invention is manufactured as a food material, it can be taken daily or continuously at an appropriate number of days over a short period or a long period of time when safety is high. Therefore, when ingested as a food or drink or a health food, it is possible to prevent a decrease in immune function caused by various factors by regulating the immune function over a long period of time. In addition, by adjusting the balance of immune functions, it is possible to prevent excessive enhancement of immune functions that adversely affect the living body.
- composition of the present invention when administered as a pharmaceutical, can relieve or cure various symptoms caused by decreased immune function or excessively increased immune function with moderate power and efficacy.
- Power S can be.
- composition of the present invention can efficiently utilize the excellent nutritional value and functionality of kelp, soybeans and sesame.
- FIG. 1 shows the results obtained by treating mouse-derived macrophages with S-PT84 strain, unfermented kelp, fermented kelp, or fermented cucumber kelp and measuring the amount of IL-12 produced by the macrophages. It is a graph to show.
- FIG. 2 is a graph showing IL-12 production by macrophages derived from mice fed with unfermented kelp, fermented kelp, unfermented cucumber kelp, or fermented cucumber kelp.
- FIG. 3 is a graph showing NK activity of spleen lymphocytes derived from mice fed with S-PT84, unfermented kelp, or fermented kelp.
- FIG. 4 is a graph showing IFN_ or IL_ 4 production of spleen lymphocytes derived from mice fed S-PT84, unfermented kelp, or fermented kelp.
- FIG. 5 is a graph showing the Thl / Th2 balance of spleen lymphocytes derived from mice fed S-PT84, unfermented kelp, or fermented kelp.
- FIG. 6 is a graph showing the results obtained by measuring the NK activity of splenic lymphocytes derived from mice orally ingested with S_PT84 and a fermentation composition.
- FIG. 7 is a graph showing the results obtained by measuring IL 4 production from splenocytes derived from mice that were orally ingested with S-PT84 and a fermented composition, respectively.
- FIG. 8 is a graph showing the results obtained by measuring IFN ⁇ production from splenocytes derived from mice that were orally ingested with S-—84 and the fermentation composition.
- FIG. 9 is a graph showing the results of measuring sputum activity of splenocytes derived from mice that were orally ingested with S-84 and a fermented composition under stress.
- FIG. 10 is a graph showing the results obtained by measuring IL 4 production from spleen cells derived from mice that were orally ingested with S-84 and the fermented composition at the time of stress loading, respectively.
- FIG. 11 is a graph showing the results obtained by measuring IFN_ production from spleen cells derived from mice that were orally ingested with S_PT84 and a fermented composition at the time of stress loading, respectively.
- FIG. 12 shows the results obtained by measuring the total IgE concentration in OVA-induced allergic mice that were orally ingested with S_PT84, unfermented composition, S-PT84 + unfermented composition, and fermented composition. It is a graph to show.
- FIG. 13 shows the results obtained by measuring IL 4 production from splenocytes derived from OVA-induced allergic mice that were orally ingested with S-PT84 + unfermented composition and fermented composition, respectively. It is a graph.
- FIG. 14 shows the results obtained by measuring IFN_y production from splenocytes derived from OVA-induced allergic mice that were orally ingested with S-PT84 + unfermented composition and fermented composition, respectively. It is a graph to show.
- FIG. 15 shows the results obtained by measuring the total amount of IgA in the intestinal lumen of mice that were orally ingested with S_PT84 and the fermentation composition, respectively.
- FIG. 16 is a graph showing the results obtained by measuring IL_4 production from Peyer's patch cells derived from mice orally ingested with S_PT84 and a fermentation composition, respectively.
- FIG. 17 is a graph showing the results obtained by measuring IFN-y production from Peyer's patch cells derived from mice that were orally ingested with S_PT84 and a fermentation composition, respectively.
- FIG. 18 shows the results obtained by measuring the Sale omal 80 tumor size of mice that were orally ingested with unfermented kelp or fermented kelp, respectively.
- FIG. 19 is a graph showing the results obtained by measuring NK activity of humans ingesting fermented grains.
- FIG. 20 is a graph showing the amount of change in NK activity in humans fed with fermented grains.
- FIG. 21 is a graph showing the amount of change in the Thl / Th2 ratio in humans fed with fermented grains.
- the kombu as used in the present invention is a generic name for brown algae (Laminaria spp.) And its related species, for example, Macombu (L.
- the powers that are limited to these include: It is not a thing.
- the kelp used as a raw material of the kelp fermented with the lactic acid bacteria of the present invention includes Use the original kelp algae described above or a dried product from which foreign substances such as sand have been removed. For ease of fermentation, it is preferable to use cut or pulverized kelp, and those seasoned with salt, sugar, amino acid, organic acid, nucleic acid, etc. may be used.
- Such kelp is generally commercially available, and examples include the trade name “Konbu Powder” (Yaizu Suisan Chemical Co., Ltd.) and the trade name “Konbu Powder” (Sakai Suisan Co., Ltd.).
- the lactic acid bacteria for fermenting the raw material kelp are not particularly limited as long as they can ferment kelp, and those lyophilized by ordinary methods or those refrigerated can be used.
- Examples of lactic acid bacteria include Lactobacillus, Lactococcus, Streptcoccus, Bifidobacterium, and Leuconostoc.
- One or more lactic acid bacteria can be selected and used simultaneously or sequentially.
- isolated lactic acid bacteria (plant lactic acid bacteria) that survive by utilizing plant components can be fermented even with plant materials that are not rich in nutrients, such as kelp, and high-concentration food salts that are resistant to acids and alkalis.
- lactic acid bacteria include Lactobacillus plantarum, Lattobacillus pentosus, Lactobacillus pentosus, Lactobacillus brevisno, Lactobacillus brevisno, Lactobacillus fermentum ), Tetragenococcus 'Nono Rofinore scan (Tetragenococcus halophilus), the "i Lactococcus' Hentosase 1 É1 ⁇ 2 (Pediococcus pent osaceus), and the like.
- the present applicant has various having immunomodulatory effects from Shibazuke Plant lactic acid bacteria were isolated (see JP 2005-333919 A.) In the present invention, these lactic acid bacteria can also be suitably used.
- the lactic acid bacteria of the present invention have a purpose of imparting flavor to acetic acid, carbon dioxide gas, alcohol, etc. generated by heterolactic acid fermentation using any type of lactic acid bacteria of homolactic acid fermentation and heterolactic acid fermentation.
- a large amount of carbon dioxide is generated, handling in the production process using a fermentation tank may be worsened.
- homolactic fermentation produces a large amount of lactic acid, it can be suitably used in the present invention where there is little risk of spoilage during the fermentation process due to the influence of spoilage bacteria derived from kelp.
- the lactic acid bacteria fermented kelp of the present invention is usually sterilized by adding water to the raw material kelp, inoculating the lactic acid bacteria and fermenting, and then heating or irradiating (preferably heating).
- the sterilized fermented kelp can be obtained by filtering or centrifuging (preferably filtering) the sterilized fermented product to remove most dead fungi.
- sterilization is preferably performed in advance.
- the temperature and time of the sterilization process may be appropriately set. For example, a sterilization process that is maintained at 90 ° C. for 10 minutes can be exemplified.
- the fermented liquor may be significantly thickened by kelp-derived polysaccharides, so an enzyme such as alginate lyase may be added to improve workability.
- the fermentation treatment is performed by adding a starter containing lactic acid bacteria to the sterilized product.
- a saccharide such as glucose or a nitrogen source such as soybean peptide
- What is necessary is just to set the temperature and time of a fermentation process suitably according to the property of the lactic acid bacteria to be used.
- the degree of fermentation can be determined by measuring the pH of the fermented product. In the case of the lactic acid bacteria fermented kelp according to the present invention, the fermentation should be carried out until the pH reaches 5.0 or less.
- the lactic acid bacteria fermented kelp obtained in this way may be used in a liquid state, but it is preferably pulverized by spray drying or freeze drying from the viewpoint of workability and storage stability.
- the present invention is characterized in that the immunoregulatory action is enhanced by combining the lactic acid bacteria fermented kelp with sesame fermented with lactic acid bacteria and soybean fermented with lactic acid bacteria.
- sesame as used in the present invention refers to seeds of Sesamun indicum plants, such as white sesame, black sesame, yellow sesame, and tea sesame, but are not limited thereto. . In addition, these may be used alone or in combination.
- the form of sesame used as a raw material for sesame fermented with lactic acid bacteria of the present invention is not limited, and can use any of grains, pulverized products, pastes, etc. It is preferable to use a ground paste. Numerous sesame pastes are commercially available, and examples include the trade name “Pure Kneaded Sesame Black” (Takemoto Yushi Co., Ltd.).
- defatted sesame may be used as a raw material, but it is preferable to use sesame containing oil that has not been defatted from the viewpoint of the nutritional value of sesame. .
- Soybean as used in the present invention refers to seeds of Glycine max plants, and this includes a large number of varieties that vary depending on the growing period and production area. In the present invention, any variety can be used without particular limitation. Soybeans that are fermented with lactic acid bacteria of the present invention (lactic acid bacteria fermented soybeans) include solid soybeans, soybean flour, soybean oil cake, defatted soybeans, kinako flour, and hydrolysates thereof. Although it can be used without particular limitation, it is preferable to use a powdered one for ease of fermentation.
- soybean powder is commercially available, and examples include the trade name “Black Soybean Kinako” (Katsubayashi Kobayashi Co., Ltd.) and the trade name “Prolife J” (RIKEN Agricultural Chemical Co., Ltd.).
- the present invention relates to a composition
- a composition comprising lactic acid bacteria fermented kelp, lactic acid bacteria fermented sesame and lactic acid bacteria soybean (sometimes referred to as "lactic acid bacteria fermented cucumber kon” or “fermented cucumber kon” in this specification).
- the composition may be prepared by separately fermenting konbu, sesame and soybean raw materials after lactic acid bacteria fermentation, or by mixing konbu, sesame and soybean raw materials to inoculate lactic acid bacteria. May be prepared.
- Kelp can be preferably used.
- lactic acid bacteria fermented sesame lactic acid bacteria fermented sesame prepared in the same manner as the above lactic acid bacteria fermented kelp can be used, for example, those described in JP-A No. 2004-173692.
- lactic acid bacteria fermented soybeans lactic acid bacteria fermented soybeans prepared in the same manner as the above lactic acid bacteria fermented kelp can be used, such as those described in JP-A-2003-335695.
- the following method can be exemplified as a method for preparing by inoculating lactic acid bacteria by mixing kelp, sesame and soybeans as raw materials, but the method is not limited thereto.
- kelp, soybeans, and sesame seeds are prepared as fermentation raw materials. These raw materials are optionally processed into powder or paste. Alternatively, purchase a commercially available powder or paste-like material. It may be used as a fermentation raw material.
- raw materials kelp for example, kelp powder
- soybeans for example, soybean powder
- sesame for example, sesame paste
- the temperature and time of sterilization can be set as appropriate. An example of sterilization at 90 ° C for 10 minutes can be given.
- lactic acid bacteria are added to the obtained sterilized product (for example, a starter containing lactic acid bacteria or the like is added), and a fermentation process is performed.
- a saccharide such as dalcose or a nitrogen source such as soybean peptide
- the degree of fermentation can be determined by measuring the pH of the fermented product. In the case of the composition of the present invention, fermentation is preferably carried out until the pH is 5.0 or less.
- an enzyme such as alginate lyase is added to reduce the viscosity of the mixture and work. Can be improved.
- the lactic acid bacteria to be used can be selected in the same manner as in the case of lactic acid bacteria fermented kelp, and it is preferable to use plant lactic acid bacteria.
- the present inventors have found that Lactobacillus pentosus and Lactobacillus pentosus from a preliminary test using lactic acid bacteria isolated from shiba pickles. It was found that huntahum (Lactooacihus plantarum) can ferment well all of kelp, soybean and sesame. Therefore, among plant lactic acid bacteria, it is possible to suitably use these lactic acid bacteria (Lactobacillus pentosus and Lactobacillus plantarum).
- lactic acid bacteria are mixed with kelp and sesame as in the above-mentioned Lactobacillus pentosus and Lactobacillus plantarum.
- Lactobacillus pentosus and Lactobacillus plantarum The ability to use lactic acid bacteria that can ferment all soybeans, or each material What is necessary is just to use multiple types of lactic acid bacteria which can be fermented simultaneously.
- composition of the present invention that is, the lactic acid bacteria fermented kelp or the lactic acid bacteria fermented cucumber kelp is characterized by having an immunomodulatory action.
- Immunity is a function of preventing various diseases by protecting the body from countless pathogens and various harmful substances, that is, a function of maintaining the homeostasis of the living body.
- the immunoregulatory effect referred to in the present invention is an action that activates an immune response when immune function is partially impaired or immune function is reduced due to aging, stress, fatigue, lack of sleep, etc. Action) or an action that suppresses the immune response when the immune function is excessively activated (immunosuppressive action), and the composition of the present invention allows this immunostimulatory action and immunosuppressive action to function appropriately.
- the immune balance is optimized.
- T cells that are lymphocytes that recognize antigens, and they are divided into Thl cells and Th2 cells by the produced cytokines. This balance between Thl and Th2 (Thl / Th2 balance) affects the immune response in the living body.
- Thl when Thl becomes dominant, delayed hypersensitivity (rejection reaction that occurs during organ transplantation)
- Th2 when Th2 is dominant, antigen-specific IgE antibodies are produced and immediate hypersensitivity (type I allergies such as asthma, allergic rhinitis, hay fever, atopic dermatitis, etc.)
- type I allergies such as asthma, allergic rhinitis, hay fever, atopic dermatitis, etc.
- the composition of the present invention (lactic acid bacteria fermented kelp and lactic acid bacteria fermented kombu kelp) is characterized in that the Thl / Th2 balance of the living body is led to a Thl dominant state.
- Th2 is dominant in type I allergies such as asthma, hay fever and atopic dermatitis. It has also been reported that Th2 is dominant in HIV infection.
- Thl becomes dominant, the activity of macrophages, NK cells and cytotoxic T cells (CTL) is promoted and the resistance to cancer is increased. Therefore, taking the composition of the present invention on its own or as a food or medicine, Thl is superior. In this situation, not only can I treat and prevent type I allergies, but it can also increase resistance to HIV, cancer and bacterial infections, and prevent and treat them.
- the composition of the present invention is also characterized by improving the immunity of the intestinal tract.
- Intestinal immunity is a defense system that exists on the mucosal surface of the intestinal tract in order to eliminate pathogenic agents that enter the intestinal tract from the nose and throat or with food and drink.
- Peyer's patch distributed in the mucous membrane of the small intestine plays the role of its control tower, and it is known that antibodies (IgA) produced by Peyer's patch attack foreign substances such as pathogenic bacteria.
- composition of the present invention (lactic acid bacteria fermented kelp or lactic acid bacteria fermented kombu) is useful as a composition for immunomodulation, immunostimulation, immunosuppression, or antiallergy.
- the composition according to the present invention can be used as a food or drink, a pharmaceutical product, etc., but this composition imparts an immunoregulatory function or enhances an immunoregulatory function to a food material with high nutritional value that is close to it. Because it is safe and highly safe, it is preferably used as a food and drink that can be taken on a daily basis. When used in foods and drinks, it is preferably implemented as a health food having an immunomodulatory action.
- foods and beverages with indications indicating that they have an immune function-modulating action, an immunostimulating action and / or an antiallergic action are attached to containers and instructions (for example, foods for specific health use or conditionally specified foods). Functional foods such as health foods) are also included.
- the labeling location (such as the container or instructions attached to it), the container form (such as bottles, cans, plastic bottles, plastic bottles, paper packs, etc.) and the method of labeling (printing, stamping, sealing, etc.) are not limited.
- the mode of use as food includes the case where the composition of the present invention is used as a food additive.
- the composition of the present invention when used as a food or drink, the composition may be used as it is, or it may be mixed with various components such as known bases, auxiliaries, sweeteners, acidulants and vitamins.
- the composition of the present invention can be used as a tablet, capsule, pill, powder, granule, candy, drop, troche, gum, powdered juice, drink, seasoning, It can be provided in the form of processed food, desserts or confectionery.
- the lactic acid bacteria fermented kelp or lactic acid bacteria fermented cucumber of the present invention has a mild taste. Therefore, one of the preferred forms is a form that allows food and drinks to be chewed and tasted. Specifically, a form like a pill or a form like a biscuit can be illustrated. Pills
- the oil content is adjusted to 1% or less. This is to prevent oxidative deterioration of the pills due to oil leaching that occurs during storage and the sticking of the pills.
- the oil content of the pills can be adjusted to 1% or less. That is not always appropriate.
- the composition contains about 4 to 15% of the oil, and the above-mentioned oil can be exuded.
- the present inventors have found that the oil content in the process of polishing the dough (a process for polishing the surface of the bare circle) that is usually performed for the purpose of improving the appearance. It was found that exudation occurred remarkably, and it was confirmed that the exudation of oil could be prevented by coating uncoated circle with shellac or sugar without performing this dough polishing process.
- the food and drink of the present invention can also be used for animals other than humans for the regulation of immune function (immunity activation, antiallergy, etc.).
- Target animals include pets such as dogs and cats, livestock such as pigs and cattle, poultry such as chickens, laboratory animals such as mice and guinea pigs, and aquaculture and aquatic animals.
- livestock such as pigs and cattle
- poultry such as chickens
- laboratory animals such as mice and guinea pigs
- aquaculture and aquatic animals As a form of food or drink, it can be used as it is, but it can be added to animal or seafood feed (pet food) or in the form of a supplement. it can.
- the use as a pharmaceutical can be exemplified by an immunomodulator such as an immunostimulant or an antiallergic agent.
- the composition of the present invention is usually used in the field of pharmaceutical formulation technology such as excipients, binders, disintegrants, lubricants, flavoring agents, solubilizing agents, suspending agents, coating agents and the like as main agents. It can be formulated using known adjuvants.
- the dosage form includes pills, tablets, capsules, granules, powders, syrups, suppositories, injections and the like, but is not particularly limited thereto.
- the administration period is not particularly limited, but continuous administration for 1 week to 10 days or more is more preferable, and constant continuous administration is preferable.
- the content of the composition of the present invention (lactic acid bacteria fermented kelp or lactic acid bacteria fermented cucumber kelp) in the food or drink or medicament of the present invention is not particularly limited, but is generally 0.1 to 100 wt. %, Preferably 1 to 90% by weight, more preferably about 1 to 50% by weight.
- a food or pharmaceutical product comprising or containing the composition of the present invention comprises lactic acid bacteria fermented kelp or lactic acid bacteria fermented cucumber as a single dose, in terms of dry weight of 1 to: 10000 mg, Preferably, it contains 10 to 10,000 mg. Since the composition of the present invention is highly safe, there is substantially no upper limit on its content.
- Test Example 1 Lactic acid bacteria fermentation test (1)
- the possibility of fermentation of kelp by lactic acid bacteria was investigated.
- 1 type of lactic acid bacteria (A to F) (see JP 2005-33391 A) was inoculated to 0.5%.
- the obtained mixture was fermented at 37 ° C. for 48 hours, the pH before and after fermentation was measured, and the number of bacteria after fermentation was measured for lactic acid bacteria A to D.
- the lactic acid bacteria A (S_PT84) in the table is deposited as FERM ABP-10028 at the National Institute of Advanced Industrial Science and Technology Patent Biological Deposit Center.
- Table 2 shows the results regarding the number of bacteria after fermentation and the pH before and after fermentation. 8 kinds of milk Using any of the acid bacteria, an increase in the number of lactic acid bacteria and / or a decrease in pH was confirmed, and it became clear that kelp fermentation was promoted by the lactic acid bacteria.
- Test Example 1 The possibility of fermentation of sesame and soybeans by the lactic acid bacteria used in Test Example 1 was examined.
- sesame use paste-like sesame made by Takemoto Yushi Co., Ltd. (trade name “Pure Kneaded Sesame 'Black”)
- soybean use powdered soybean made by Kobayashi Katsura Co., Ltd. It was.
- the pH before and after fermentation was measured, and the number of bacteria after fermentation was measured.
- the number of bacteria after fermentation was counted for 8 types of lactic acid bacteria for sesame and for lactic acid bacteria A to D for soybeans.
- Table 3 shows the results regarding the number of bacteria after fermentation and the pH before and after fermentation. An increase in the number of lactic acid bacteria and / or a decrease in pH could be confirmed by using any of the 8 types of lactic acid bacteria, and it became clear that fermentation of sesame seeds and soybeans proceeded with the lactic acid bacteria.
- kelp powdered kelp (trade name “Konbu Powder”) manufactured by Yaizu Suisan Chemical Co., Ltd. was used (hereinafter referred to as “unfermented kelp”).
- unfermented kelp Sterile water in which lysate alginate (manufactured by Nagase ChemteX) was dispersed was added to the unfermented kelp and sterilized by heating at 90 ° C for 20 minutes.
- lactic acid bacteria Rosubishi Chemical Foods
- yeast extract Mitsubishi Chemical Foods
- soybean peptide Fruji Oil Co., Ltd.
- a Balta starter obtained by culturing for an hour was used. This starter was added to the sterilized kelp mixture and fermented at a temperature of about 37 ° C for about 14 hours. After the fermentation is complete, the fermented liquid is sterilized by heating at 90 ° C for 10 minutes, cooled and filtered through a 20 mesh, and the resulting filtrate is spray-dried (Mini Spray Dryer I-B-290, manufactured by Nihon Büch Corporation). Type) to obtain a kelp lactic acid bacteria fermentation composition (hereinafter referred to as “fermented kelp”).
- Sesame Soybeans: Kelp is mixed to a weight ratio of 1: 3: 1 (hereinafter also referred to as “unfermented cucumber kelp” or “unfermented composition”) and brown sugar ( 1/3 by weight of sesame and soy peptide (1/15 by weight of sesame) were added as fermentation-enhancing additives.
- the fermented product was sterilized by heating at 90 ° C. for 10 minutes, cooled and filtered through a 20 mesh, and the obtained filtrate was spray-dried. It is dried with a dryer (Nihon Büch Co., Ltd., mini spray dryer B-290), and the lactic acid bacteria fermentation composition (hereinafter referred to as “fermented cucumber kelp” or “fermentation composition”). Notation).
- PBS Phosphate-Buffer Salines
- C57BLZ6 mice 7-week-old male, 10 animals, Shimizu experimental materials
- intraperitoneal cells were collected aseptically.
- the collected cells were cultured in RPMI1640 medium containing 10% FBS (usual fetal serum) (day Washed with Mizu Pharmaceutical Co., Ltd.), and red blood cells were removed by hemolysis using a hemolysis buffer. That is, lmL hemolysis buffer (155 mM NH 4 Cl, 10 mM KHC)
- the non-adherent cells were removed by removing the medium, and the cell culture medium was added again.
- Unfermented kelp, fermented kelp, and fermented cucumber kelp obtained in Examples 1 and 2 were weighed in a certain amount, ground in a mortar, and suspended in a cell culture medium (unfermented kelp suspension, (Fermented kelp suspension and fermented cucumber suspension) as samples, and add these samples to the above cell plates and add them to the plates so that the final concentrations are: g / mL and 10 x gZmL, respectively. Then, the cells were cultured at 5% CO, 37 ° C for 18 hours. For comparison, S-PT84 (dry dead bacteria)
- the liquid suspended in the culture medium was added to final concentrations of 1.5 ng / mL and 15 ng / mL, and cultured at 5% CO, 37 ° C for 18 hours.
- the final concentration of S-PT84 strain is
- the concentration is equivalent to the amount of 84 strains of S— ⁇ in 1 ⁇ g / mL and 10 ⁇ g / mL fermented cucumber suspension.
- the amount of cytodynamic in (interleukin 12; IL-12) contained in the culture supernatant was measured with an ELISA kit (OptEIA, BD Pharmingen). In addition, the same measurement was performed using Control (Cont) as a culture solution to which nothing was added.
- An increase in IL 12 concentration in the culture broth was observed with the addition of unfermented kelp, fermented kelp, and fermented cucumber kelp.
- IL-12 concentration is increased by fermented kelp with added fermented kelp than when unfermented kombu is added, and IL-12 concentration is increased by fermented cucumber with added fermented kelp than when fermented kelp is added. It was suggested to do. From the above results, it has been clarified that the immunostimulatory effect is higher with fermented kelp than with unfermented kelp and with fermented cucumber kelp than with fermented kelp.
- C57BLZ6 mice (7-week-old male, 15 mice) were divided into 5 groups of 3 mice so that the average body weight of each group was almost the same.
- Group composition is untreated group (Control), unfermented kelp administration group (lOmgZ Mouse), fermented kelp administration group (10 mg / mouse), unfermented cucumber kon administration group (10 mg / mouse), and fermented cucumber kon administration group (lOmg / mouse).
- a suspension was obtained by adding PBS to the unfermented kelp, fermented kelp, unfermented cucumber kelp, and fermented cucumber kelp obtained in Examples 1 and 2 to 20 mg / mL.
- Each of the obtained solutions was intraperitoneally administered 0.5 mL each.
- the amount of IL-12 contained in the culture supernatant was measured using an ELISA kit (OptEIA, BD Pharmingen).
- composition of the present invention has an immunomodulating effect that is so excellent that it cannot be predicted from the fermentation raw material.
- Example 5 Effects of kelp fermented product on NK activity and Thl / Th2 cell balance (Thl / Th2 ratio)
- C57BLZ6 mice (6 weeks old male) were divided into 4 groups of 3 mice so that the average body weight of each group was almost the same.
- the groups consisted of the additive-free group (00111 01), the 3_? 84 administration group, the unfermented kelp administration group, and the fermented kelp administration group.
- S—PT84 dry dead bacteria
- S— ⁇ 84 administration group unfermented kelp of Example 1 Fermented kelp administered group
- fermented kelp (fermented kelp administered group) were orally administered by gavage every day at 500 mg / kg.
- the amount of S-PT84 in the S-PT84 administration group corresponds to the amount of S-PT84 in the fermented cucumber kelp.
- RPMI1640 medium containing medium for cell culture (10% urine fetal serum, 0.2% antibiotic-antifungal mixed solution (Nacalai Tesque))
- Cells were removed by lightly pressing on a medium cell strainer (70 ⁇ m, BD Falcon). The cells were dispersed by pipetting and then centrifuged (1500 rpm, 3 minutes, 4 ° C).
- spleen lymphocytes were prepared after lysing red blood cells.
- the NK activity of these spleen lymphocytes was determined by the PINK method (in the PINK method, the target cell Yac_1 was labeled with the hydrophobic membrane fluorescent dye 3, 3'-dioctadecyloxacarbocya nine perchlorate (Dio)
- PI membrane-impermeable nucleic acid-binding fluorescent dye propidium iodide
- uninjured Yac_l is detected by flow cytometry with Dio single staining, and injured Yac_l with double staining. This is a method for calculating the cytotoxic activity of mouse splenocytes.
- the splenic lymphocytes were cultured for 24 hours under stimulation with Concanapalin® (2.5 ⁇ g / mL), and the amounts of IFN- ⁇ and IL-4 produced in the culture supernatant were measured with OptEIA (BD Pharmingen). It was measured by ELISA using
- NK activity (%) is Yac-1 of mouse spleen lymphocytes (this is a mouse lymphoma-derived cell and is used as a standard cell sensitive to mouse NK cells.
- Sphere: Yac— 1 20: 1 and 10: 1 data).
- NK activity increased in the order of the S-PT84 administration group, the unfermented kelp administration group, and the kelp fermented product administration group as compared with the control group.
- IFN-y / IL_4 The results of IFN-y concentration, IL-4 concentration, and Thl / Th2 (IFN-y / IL_4), which are indicators of balance, are shown in FIGS. 4 and 5, respectively.
- IFN-y / IL_4 the results of IFN-y concentration, IL-4 concentration, and Thl / Th2 (IFN-y / IL_4), which are indicators of balance, are shown in FIGS. 4 and 5, respectively.
- the IFN- ⁇ concentration was unchanged in the S-PT84 administration group compared to the control group, but increased in the unfermented kelp administration group and significantly increased in the fermented kelp administration group.
- the IL-14 concentration was only 40% to 70% higher than that of the control group, which was slightly higher in production in any treatment group.
- Figure 5 shows that the Thl / Th2 balance is S
- the PT84 administration group and the unfermented kelp administration group had Thl advantage only in the fermented kelp administration group, which showed no change compared to the target group. From the above results, it has been clarified that fermented kelp has the effect of enhancing steady-state immune function and has the effect of adjusting the Thl / Th2 balance to a Thl-dominated state.
- Example 6 Effects of fermented cucumber kon on NK activity and Thl / Th2 cell balance (Thl / Th2 ratio)
- the group composition was an additive-free group (O 011 01), a 3_? Chome 84 intake group (3_? Chome 84), and a fermented cucumber kelp intake group (fermented composition) obtained in Example 2.
- S-P T84 dried dead bacteria
- a solid feed supplemented with fermented cucumber to 5% by weight was freely consumed for one week.
- the amount of S-PT84 in the S-PT84 intake group corresponds to the amount of S-PT84 in the fermented cucumber kelp.
- spleen lymphocytes were prepared in the same manner as in Example 5.
- the sputum activity (PINK method) of the obtained splenic lymphocytes and the IL 4 and IFN ⁇ concentrations after stimulation with concanaparin A were measured in the same manner as in Example 5.
- NK activity (%) is mouse splenic lymphocyte ⁇ ac-1 (mouse lymphoma-derived cell, which is used as a standard cell sensitive to mouse NK cell.
- the NK activity increased in the S-PT84 intake group compared to the non-addition group, and the increase was even more pronounced in the fermented cucumber intake group. Therefore, it was shown that the composition of the present invention has an immunostimulatory action.
- composition of the present invention brings the ThlZTh2 balance to a Thl-dominant state.
- Example 7 Stress-induced immunity reduction and balance of Thl and Th2 cells in fermented cucumber kon Effect on (Thl / Th2 ratio)
- mice Twenty-four C57BL / 6 mice (6-week-old male) were divided into 4 groups of 6 mice so that the average body weight of each group was almost the same.
- the groups consisted of the untreated group (Control), the stress load group (Stress), the stress load + S—PT84 intake group (S—PT84), and the stress load + fermented cucumber kelp intake group obtained in Example 2 (fermentation). Composition).
- the solid feed supplemented with S-PT84 dry dead fungus
- the solid feed supplemented with fermented cucumber to 5% by weight were ingested freely for one week.
- the amount of S-PT84 in the S-PT84 intake group corresponds to the amount of S-PT84 in the fermented cucumber kelp.
- NK activity (%) represents cytotoxicity of mouse spleen lymphocytes against ⁇ ac-1.
- Stress stress group
- NK activity decreased in the stress group (Stress) compared to the untreated group.
- S-PT84 intake group the decrease in NK activity due to stress was suppressed, and in the fermented cucumber kontake group, NK activity was maintained at the untreated group level.
- IL-4 concentration and IFN- ⁇ concentration are shown in FIGS. As is clear from FIGS. 10 and 11, both IL-4 and IFN- ⁇ concentrations were significantly reduced by stress loading (Stress).
- Example 8 Antiallergic Action of Fermented Pepper BALB / C mice (7 weeks old ⁇ male) were divided into 6 groups.
- the group consists of i) untreated group (Normal) (3 animals), ii) control group (Control) (9 animals), iii) S-PT84 (mixed with 0.0075% dry dead bacteria) intake group (12 animals), iv) Unfermented cucumber kon (5% mixed diet) intake group (unfermented composition) (9 animals) obtained in Example 2 V) S_PT84 (0.0075% mixed diet) + Unfermented cucumber kon (5% mixed diet) intake Group (10 animals), vi) Fermented cucumber kon (5% mixed diet) intake group (fermented composition) obtained in Example 2 (fermented composition) (8 animals).
- S-PT84 For the S-PT84 group and the S-PT84 + unfermented cucumber konjac group, S-PT84 with the number of bacteria corresponding to the number of bacteria contained in the fermented cucumber kon was added to the feed.
- AIN-93M Oriental Bioservices Co., Ltd.
- AIN-93M Oriental Bioservices Co., Ltd.
- OVA ovalbumin
- 2 mg aluminum hydroxide gel were mixed and intraperitoneally administered to 5 groups of mice except the untreated group.
- Fig. 12 shows the test results of the total IgE concentration. As is clear from FIG. 12, only the fermented cucumber kelp intake group of the present invention significantly suppressed the increase in IgE.
- Fig. 13 shows the amount of IL 4 produced after each spleen cell was stimulated with concanaparin A.
- OVA administration reduced IL 4 production compared to the untreated group (control group).
- IL-4 production was further reduced in the S-PT84 + unfermented cucumber fed group.
- IL-14 production increased in the fermented cucumber kelp intake group compared to the control group.
- Fig. 14 shows the amount of IFN_y produced after concanaline A stimulation of each spleen cell. • By administering VA, the production of IFN-y decreased compared to the untreated group (control group). However, the production of IF N- increased in the S-PT84 + unfermented cucumber kon-take group and the fermented cucumber kon-take group compared to the control group. This effect was particularly strong in the fermented cucumber kelp intake group. [0074] From the results of this Example, it was revealed that the fermented cucumber of the present invention has an antiallergic action. In addition, no anti-allergic effect was observed when ingesting unfermented cucumber jelly or unfermented cucumber kon + lactic acid bacteria. Therefore, in order to exert an antiallergic effect, it has become clear that it is important to ferment sesame seeds, soybeans and kelp with lactic acid bacteria.
- C57BLZ6 mice (7-week-old male) were divided into 3 groups so that the average body weights were almost the same.
- the group consists of a control group (Control) (7 animals), an S _PT84 (mixed dry 0.005% feed) intake group (9 animals), and a fermented cucumber kon (5% mixed food) intake group obtained in Example 2 (fermentation). Composition) (9 animals).
- the S-PT84 group used S-PT84 with the number of bacteria corresponding to the number of bacteria contained in the fermented cucumber kon.
- AIN-93M basic feed was freely ingested, and in the other groups, AIN-93M basic feed was mixed with the above-specified ingredients and ad libitum.
- the IgA content in the small intestinal wall extract was determined using ELISA (Purified IgA Antibody for the primary antibody, Biotin Conjugate IgA Ant ibody for the secondary antibody (both manufactured by Southern Biotech)), and Avidin- Horseradish peroxidase Conjugate for color development. Measured).
- the amount of IgA is shown in FIG. As is apparent from FIG. 15, the amount of IgA in the small intestinal wall extract was significantly increased in the fermented cucumber kontake group compared to the control group. This action of the fermented cucumber of the present invention was stronger than when S-PT84 was ingested alone.
- Example 10 Site-force-in production promoting effect from intestinal immunity cells by oral intake of fermented cucumber kon
- C57BLZ6 mice (7-week-old male) were divided into 3 groups so that the average body weights were almost the same.
- the group consists of a control group (7 animals), an S-PT84 intake group (mixed with 0.0075% dry dead bacteria) (9 animals), and a fermented cucumber kon (5% mixed food) intake group obtained in Example 2 (9 animals: Fermentation composition).
- the AIN-93M basic feed was freely ingested, and in the other groups, the AIN-93M basic diet was mixed with the above-specified components and freely supplied.
- the Peyer's patches were removed and cultured for cell culture (10% urine fetal serum, 0.2% antibiotics and antifungals).
- Fig. 16 shows the test results for IL-4 production
- Fig. 17 shows the test results for IFN-y production.
- ddy mice (Japan SLC Co., Ltd.) were divided into 4 groups (10 per group) and water (0.6 mL) or 5 Omg / kg unfermented kelp (500 mg / kg) or fermented kelp (500 mg / kg) Daily oral gavage was administered.
- Sarcomal 80 sarcoma cells were inoculated subcutaneously into the chest of the mice IX 10 6 cells at a time to prepare Sarcomal 80 tumor-bearing mice.
- Sarcomal 80 tumor-bearing mice were continuously administered orally for 18 days. During the test period, the tumor diameter was measured, and the tumor size was determined according to the following formula (I) (Fig. 18).
- the tumor size in the unfermented kelp-administered group and the fermented kelp-administered group each remained lower than that in the control group to which water had been administered, and in the fermented kelp-administered group 11, 15 and 19 days after tumor inoculation Tumor size was significantly smaller. In other words, fermented kelp was found to have a higher antitumor effect.
- This pill was ingested by 40 healthy volunteers in an ingestion of 30 tablets per day (4.7 gZ as fermented cucumber kelp), and the immunoregulatory effect was examined.
- the intake test was conducted as a crossover test. In other words, subjects were divided into two groups so that there was no statistical difference based on NK activity, age, and sex, and each group was ingested with fermented grains or the same form of placebo as an intake sampnore (intake period) 1) A 6-week washout period was established. After that, the intake sampnore of each group was replaced, and a placebo or fermented grain was ingested for another month (intake period 11).
- leukocytes were cultured for 22 hours in the presence of PHA (phytohemagglutinin), IFN- ⁇ and IL-4 production in the culture supernatant was measured, and Thl / Th2 balance was angularly analyzed.
- PHA phytohemagglutinin
- Fig. 19 shows the test results of NK activity.
- Ingestion period I and II significantly increased NK activity by ingesting fermented grains.
- the amount of change in NK activity during intake periods I and II in FIG. 19 was determined, and the average value was calculated. The results are shown in FIG.
- the amount of change in NK activity was significantly greater in the fermented grain intake group than in the placebo intake group.
- IFN ⁇ and IL 4 production from leukocytes after PHA stimulation was measured, and the Thl / Th2 ratio (IFN— ⁇ production / IL 4 production) in the intake periods I and II was measured.
- the amount of change (difference before and after intake: A Thl / Th2) was determined, and the average value was calculated. The results are shown in FIG. It was suggested that the fermented grain intake group is in a Thl-dominated state due to the intake of fermented grain, which has a significantly larger change in the ThlZTh2 ratio than the placebo group.
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Veterinary Medicine (AREA)
- Medicinal Chemistry (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Pharmacology & Pharmacy (AREA)
- Animal Behavior & Ethology (AREA)
- Biotechnology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Organic Chemistry (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Medical Informatics (AREA)
- Alternative & Traditional Medicine (AREA)
- Epidemiology (AREA)
- Immunology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Pulmonology (AREA)
- Virology (AREA)
- Oncology (AREA)
- Communicable Diseases (AREA)
- Molecular Biology (AREA)
- Tropical Medicine & Parasitology (AREA)
- AIDS & HIV (AREA)
- Dermatology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Edible Seaweed (AREA)
Abstract
Description
Claims
Priority Applications (5)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US11/885,413 US20100003274A1 (en) | 2005-03-04 | 2006-03-03 | Fermented compostions having immunodulatory actions |
AU2006219249A AU2006219249A1 (en) | 2005-03-04 | 2006-03-03 | Fermented compositions having immunomodulatory actions |
EP06715170A EP1854469A1 (en) | 2005-03-04 | 2006-03-03 | Fermentation composition having immunomodulating effect |
JP2007506021A JPWO2006093267A1 (ja) | 2005-03-04 | 2006-03-03 | 免疫調節作用を有する発酵組成物 |
CA002600118A CA2600118A1 (en) | 2005-03-04 | 2006-03-03 | Fermented compositions having immunomodulatory actions |
Applications Claiming Priority (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2005-061038 | 2005-03-04 | ||
JP2005061038 | 2005-03-04 | ||
JP2005091729 | 2005-03-28 | ||
JP2005-091729 | 2005-03-28 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2006093267A1 true WO2006093267A1 (ja) | 2006-09-08 |
Family
ID=36941297
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP2006/304087 WO2006093267A1 (ja) | 2005-03-04 | 2006-03-03 | 免疫調節作用を有する発酵組成物 |
Country Status (7)
Country | Link |
---|---|
US (1) | US20100003274A1 (ja) |
EP (1) | EP1854469A1 (ja) |
JP (1) | JPWO2006093267A1 (ja) |
KR (1) | KR20070117629A (ja) |
AU (1) | AU2006219249A1 (ja) |
CA (1) | CA2600118A1 (ja) |
WO (1) | WO2006093267A1 (ja) |
Cited By (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6445067A (en) * | 1987-08-12 | 1989-02-17 | Japan Storage Battery Co Ltd | Manufacture of sealed lead-acid battery |
JP2008245545A (ja) * | 2007-03-29 | 2008-10-16 | Oubiken:Kk | 発酵ゴマの製造方法および発酵ゴマ |
WO2008146676A1 (ja) * | 2007-05-31 | 2008-12-04 | Kagome Co., Ltd. | 新規乳酸菌株、発酵飲食品および発酵飲食品の製造方法 |
WO2008149654A1 (ja) * | 2007-05-31 | 2008-12-11 | Kagome Co., Ltd. | 発酵飲食品およびその製造方法 |
JP2010252660A (ja) * | 2009-04-23 | 2010-11-11 | Kikkoman Corp | 海藻発酵組成物およびその製造方法 |
JP2015021002A (ja) * | 2013-07-17 | 2015-02-02 | 有限会社湘南予防医科学研究所 | Lactobacillus属を用いた発酵ヒダカコンブの血圧上昇抑制剤 |
WO2019009437A1 (ja) * | 2018-09-19 | 2019-01-10 | 株式会社日本自然発酵 | 自然発がん予防剤 |
WO2019009438A1 (ja) * | 2018-09-21 | 2019-01-10 | 株式会社日本自然発酵 | 免疫チェックポイント抑制剤 |
JP2020115785A (ja) * | 2019-01-24 | 2020-08-06 | 濱田 奈保子 | 免疫調節用組成物及びその製造方法 |
WO2022003749A1 (ja) * | 2020-06-29 | 2022-01-06 | 株式会社日本自然発酵 | Qol改善剤 |
CN114085875A (zh) * | 2021-11-10 | 2022-02-25 | 四川大学 | 一种胞外多糖、制备方法及其应用 |
Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP5801084B2 (ja) * | 2011-03-31 | 2015-10-28 | 森永乳業株式会社 | 乳酸菌含有飲食品を加熱殺菌する方法、及び加熱処理における乳酸菌の免疫賦活活性の低下を抑制する方法 |
US10874701B2 (en) * | 2012-08-16 | 2020-12-29 | University-Industry Cooperation Group Of Kyung Hee University | Lactic acid bacteria capable of preventing and/or treating senescence and dementia |
RS59564B1 (sr) * | 2013-06-28 | 2019-12-31 | Fermentationexperts As | Supstance koje obuhvataju fermentisanu morsku travu i/ili alge |
WO2020038898A1 (en) * | 2018-08-20 | 2020-02-27 | Fermbiotics Holding ApS | Improved human food product |
CN109549204A (zh) * | 2018-12-26 | 2019-04-02 | 滕秀明 | 一种控制糖尿病患者餐后血糖过高的主食及其制作方法 |
Citations (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH06292529A (ja) * | 1993-04-06 | 1994-10-21 | Horiuchi:Kk | 発酵生成物含有食品 |
JPH09238647A (ja) * | 1996-03-08 | 1997-09-16 | Yakult Honsha Co Ltd | がん予防食品 |
JPH1072362A (ja) * | 1996-08-29 | 1998-03-17 | Kyodo Nyugyo Kk | アレルギ−疾患の治療及び予防剤並びにアレルギ−疾患の治療及び予防法 |
WO2001013925A1 (fr) * | 1999-08-20 | 2001-03-01 | Takara Shuzo Co., Ltd. | Medicaments |
JP2003000201A (ja) * | 2001-06-25 | 2003-01-07 | Fisheries Research Agency | 海藻発酵食品およびその製造方法 |
CN1389228A (zh) * | 2001-06-06 | 2003-01-08 | 王全根 | 一种无公害营养与修复基因活性核酸醋或素及制备方法 |
JP2003026582A (ja) * | 2001-03-21 | 2003-01-29 | Microbio Co Ltd | 癌の抑制、感染症の低下、および健康の促進に用いる組成物 |
JP2004173692A (ja) * | 2002-11-14 | 2004-06-24 | Oubiken:Kk | ゴマ発酵物の製造方法 |
JP2004313032A (ja) * | 2003-04-14 | 2004-11-11 | Sadaji Yokoyama | 機能性素材の製法 |
JP2006050915A (ja) * | 2004-08-10 | 2006-02-23 | Nippon Suisan Kaisha Ltd | 海藻の乳酸発酵物からなる飼料添加物および飼料 |
Family Cites Families (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2002209552A (ja) * | 2001-01-16 | 2002-07-30 | Toyo Shinyaku:Kk | 免疫賦活食品 |
-
2006
- 2006-03-03 AU AU2006219249A patent/AU2006219249A1/en not_active Abandoned
- 2006-03-03 KR KR1020077022575A patent/KR20070117629A/ko not_active Application Discontinuation
- 2006-03-03 US US11/885,413 patent/US20100003274A1/en not_active Abandoned
- 2006-03-03 CA CA002600118A patent/CA2600118A1/en not_active Abandoned
- 2006-03-03 EP EP06715170A patent/EP1854469A1/en not_active Withdrawn
- 2006-03-03 JP JP2007506021A patent/JPWO2006093267A1/ja active Pending
- 2006-03-03 WO PCT/JP2006/304087 patent/WO2006093267A1/ja active Application Filing
Patent Citations (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH06292529A (ja) * | 1993-04-06 | 1994-10-21 | Horiuchi:Kk | 発酵生成物含有食品 |
JPH09238647A (ja) * | 1996-03-08 | 1997-09-16 | Yakult Honsha Co Ltd | がん予防食品 |
JPH1072362A (ja) * | 1996-08-29 | 1998-03-17 | Kyodo Nyugyo Kk | アレルギ−疾患の治療及び予防剤並びにアレルギ−疾患の治療及び予防法 |
WO2001013925A1 (fr) * | 1999-08-20 | 2001-03-01 | Takara Shuzo Co., Ltd. | Medicaments |
JP2003026582A (ja) * | 2001-03-21 | 2003-01-29 | Microbio Co Ltd | 癌の抑制、感染症の低下、および健康の促進に用いる組成物 |
CN1389228A (zh) * | 2001-06-06 | 2003-01-08 | 王全根 | 一种无公害营养与修复基因活性核酸醋或素及制备方法 |
JP2003000201A (ja) * | 2001-06-25 | 2003-01-07 | Fisheries Research Agency | 海藻発酵食品およびその製造方法 |
JP2004173692A (ja) * | 2002-11-14 | 2004-06-24 | Oubiken:Kk | ゴマ発酵物の製造方法 |
JP2004313032A (ja) * | 2003-04-14 | 2004-11-11 | Sadaji Yokoyama | 機能性素材の製法 |
JP2006050915A (ja) * | 2004-08-10 | 2006-02-23 | Nippon Suisan Kaisha Ltd | 海藻の乳酸発酵物からなる飼料添加物および飼料 |
Non-Patent Citations (9)
Title |
---|
FUKUDA Y. ET AL.: "Goma to Daizu no Biseibutsu Shori ni yoru Atarashii Kinosei no Hatsugen to Komugiko Seihin eno Riyo", ANNUAL REPORT/ THE IIJIMA MEMORIAL FOUNDATION FOR PROMOTION OF FOOD SCIENCE AND TECHNOLOGY, vol. 1995, 1997, pages 244 - 249, XP003004733 * |
ISHII T. ET AL.: "Daizu Hakkobutsu Seibun ni yoru Rat Fukukonai Saibo o Mochiita Histamine Yuri Yokusei Koka", NIPPON YAKUGAKUKAI NENKAI KOEN YOSHISHU, vol. 121ST, no. 4, 2001, pages 174, XP003004732 * |
IZUMO T. ET AL.: "Gozukon Hakkobutsu no Men'eki Chosetsu Kino I Stress ni yoru Men'eki Teika ni Taisuru Koka", NIPPON NOGEI KAGAKUKAI TAIKAI KOEN YOSHISHU, vol. 2005, 5 March 2005 (2005-03-05), pages 114, XP003004736 * |
IZUMO T. ET AL.: "Shokubutsusei Nyusankin no Men'eki Chosetsu Kino no Kento (2)", THE JAPANESE SOCIETY OF NUTRITION AND FOOD SCIENCE SOKAI KOEN YOSHISHU, vol. 58TH, 2004, pages 124, 2F-6A, XP003004735 * |
LEBLANC J.G. ET AL.: "A Novel Functional Soy-based Food Fermented by Lactic Acid Bacteria: Effect of Heat Treatment", J. FOOD SCIENCE, vol. 69, no. 8, 2004, pages 246 - 250, XP003004731 * |
NONAKA Y. ET AL.: "Gozukon Hakkobutsu no Men'eki Chosetsu Kino II Hito no Men'eki Kino ni Ataeru Eikyo", NIPPON NOGEI KAGAKUKAI TAIKAI KOEN YOSHISHU, vol. 2005, 5 March 2005 (2005-03-05), pages 114, XP003004737 * |
NONAKA Y. ET AL.: "Shokubutsusei Nyusankin no Men'eki Chosetsu Kino no Kento (1)", THE JAPANESE SOCIETY OF NUTRITION AND FOOD SCIENCE SOKAI KOEN YOSHISHU, vol. 58TH, 2004, pages 124, 2F-5A, XP003004730 * |
SOU K. ET AL.: "Rorei Mouse ni Okeru Hakko Daizu Nyusankin Baiyobutsu no Chokan Men'eki Fukatsu Sayo", THE JAPANESE SOCIETY OF NUTRITION AND FOOD SCIENCE SOKAI KOEN YOSHISHU, vol. 57TH, 2003, pages 70, XP003004734 * |
WADA T.: "GABA Gan'yu Nyusankin Hakko Konbu Chomiryo no Teimi Koka", FOOD RESEARCH, no. 596, 1 February 2005 (2005-02-01), pages 12 - 16, XP003004729 * |
Cited By (17)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6445067A (en) * | 1987-08-12 | 1989-02-17 | Japan Storage Battery Co Ltd | Manufacture of sealed lead-acid battery |
JP2008245545A (ja) * | 2007-03-29 | 2008-10-16 | Oubiken:Kk | 発酵ゴマの製造方法および発酵ゴマ |
KR101433360B1 (ko) | 2007-05-31 | 2014-08-22 | 가고메 가부시키가이샤 | 신규 유산균주, 발효 음식품 및 발효 음식품의 제조 방법 |
JP5933162B2 (ja) * | 2007-05-31 | 2016-06-08 | カゴメ株式会社 | 発酵飲食品の製造方法 |
JP2008295379A (ja) * | 2007-05-31 | 2008-12-11 | Kagome Co Ltd | 新規乳酸菌株、発酵飲食品および発酵飲食品の製造方法 |
US8192771B2 (en) | 2007-05-31 | 2012-06-05 | Kagome Co., Ltd. | Fermented food or drink product, and method for producing the same |
AU2008255896B2 (en) * | 2007-05-31 | 2013-05-16 | Kagome Co., Ltd. | New lactic acid bacteria strain, fermented food or drink and method for producing the fermented food or drink |
WO2008146676A1 (ja) * | 2007-05-31 | 2008-12-04 | Kagome Co., Ltd. | 新規乳酸菌株、発酵飲食品および発酵飲食品の製造方法 |
WO2008149654A1 (ja) * | 2007-05-31 | 2008-12-11 | Kagome Co., Ltd. | 発酵飲食品およびその製造方法 |
JP2010252660A (ja) * | 2009-04-23 | 2010-11-11 | Kikkoman Corp | 海藻発酵組成物およびその製造方法 |
JP2015021002A (ja) * | 2013-07-17 | 2015-02-02 | 有限会社湘南予防医科学研究所 | Lactobacillus属を用いた発酵ヒダカコンブの血圧上昇抑制剤 |
WO2019009437A1 (ja) * | 2018-09-19 | 2019-01-10 | 株式会社日本自然発酵 | 自然発がん予防剤 |
WO2019009438A1 (ja) * | 2018-09-21 | 2019-01-10 | 株式会社日本自然発酵 | 免疫チェックポイント抑制剤 |
JP2020115785A (ja) * | 2019-01-24 | 2020-08-06 | 濱田 奈保子 | 免疫調節用組成物及びその製造方法 |
JP7304051B2 (ja) | 2019-01-24 | 2023-07-06 | 奈保子 濱田 | 免疫調節用組成物及びその製造方法 |
WO2022003749A1 (ja) * | 2020-06-29 | 2022-01-06 | 株式会社日本自然発酵 | Qol改善剤 |
CN114085875A (zh) * | 2021-11-10 | 2022-02-25 | 四川大学 | 一种胞外多糖、制备方法及其应用 |
Also Published As
Publication number | Publication date |
---|---|
JPWO2006093267A1 (ja) | 2008-08-07 |
EP1854469A1 (en) | 2007-11-14 |
US20100003274A1 (en) | 2010-01-07 |
AU2006219249A1 (en) | 2006-09-08 |
CA2600118A1 (en) | 2006-09-08 |
KR20070117629A (ko) | 2007-12-12 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
WO2006093267A1 (ja) | 免疫調節作用を有する発酵組成物 | |
JP5709883B2 (ja) | 新規なラクトバチルス・プランタラム及びこれを含む組成物 | |
JP5718917B2 (ja) | 新規なラクトバチルス・プランタラム及びこれを含む組成物 | |
JP5718916B2 (ja) | 新規なラクトバチルス・プランタラム及びこれを含む組成物 | |
CN102791849B (zh) | 含乳酸菌制剂 | |
JP2012510291A (ja) | 新規なラクトバチルス・プランタラム及びこれを含む組成物 | |
JP4712289B2 (ja) | 免疫促進用組成物 | |
JP5095912B2 (ja) | 免疫増強剤 | |
EP2612673B1 (en) | Intestine immunomodulator | |
TWI832815B (zh) | 代謝症候群的預防、改善或治療用組成物 | |
JP4921499B2 (ja) | 新菌株ラクトバチルス・クリスパタスkt−11、kt−23、およびkt−25を用いた抗アレルギー用組成物 | |
JP2021534745A (ja) | 改善された人間用食品 | |
JP2010077056A (ja) | 感染症予防剤 | |
KR102244732B1 (ko) | 프로바이오틱 초산균인 아세토박터 파스테리아누스 mglv 및 이의 면역조절 효과 | |
CN1853656A (zh) | 具有免疫调节作用的发酵组合物 | |
JP2005097133A (ja) | ハナビラタケ由来IgA産生促進剤 | |
KR101421677B1 (ko) | 장 기능 및 변비 개선 효과를 나타내는 유산균을 이용한 치커리 화이바 발효물의 제조방법 | |
KR20100037309A (ko) | 유산균을 이용한 환형 건강보조식품의 제조방법 | |
JP4377117B2 (ja) | 炎症性疾患の改善用組成物 | |
JP2006067881A (ja) | 新規乳酸菌と乳酸菌製剤 | |
KR20100037312A (ko) | 유산균을 이용한 분말형 건강보조식품의 제조방법 | |
CN1102394C (zh) | 一种含有乳酸菌素的保健品及其制备方法 | |
JP2018050488A (ja) | 免疫賦活用組成物 | |
JP2007210917A (ja) | 脂肪細胞縮小化剤、医薬品及び飲食品 | |
JP7206623B2 (ja) | 糖代謝異常の予防および改善用組成物 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
121 | Ep: the epo has been informed by wipo that ep was designated in this application | ||
WWE | Wipo information: entry into national phase |
Ref document number: 2007506021 Country of ref document: JP |
|
WWE | Wipo information: entry into national phase |
Ref document number: 2600118 Country of ref document: CA |
|
NENP | Non-entry into the national phase |
Ref country code: DE |
|
WWE | Wipo information: entry into national phase |
Ref document number: 2006715170 Country of ref document: EP |
|
WWE | Wipo information: entry into national phase |
Ref document number: 1020077022575 Country of ref document: KR |
|
WWE | Wipo information: entry into national phase |
Ref document number: 2006219249 Country of ref document: AU |
|
NENP | Non-entry into the national phase |
Ref country code: RU |
|
ENP | Entry into the national phase |
Ref document number: 2006219249 Country of ref document: AU Date of ref document: 20060303 Kind code of ref document: A |
|
WWP | Wipo information: published in national office |
Ref document number: 2006219249 Country of ref document: AU |
|
WWP | Wipo information: published in national office |
Ref document number: 2006715170 Country of ref document: EP |
|
WWE | Wipo information: entry into national phase |
Ref document number: 11885413 Country of ref document: US |