WO2009099139A1 - Agent améliorant la fonction hépatique, outil pour la production de l'agent, et utilisation de l'agent ou de l'outil - Google Patents

Agent améliorant la fonction hépatique, outil pour la production de l'agent, et utilisation de l'agent ou de l'outil Download PDF

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Publication number
WO2009099139A1
WO2009099139A1 PCT/JP2009/051956 JP2009051956W WO2009099139A1 WO 2009099139 A1 WO2009099139 A1 WO 2009099139A1 JP 2009051956 W JP2009051956 W JP 2009051956W WO 2009099139 A1 WO2009099139 A1 WO 2009099139A1
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Prior art keywords
liver function
fermented
lactobacillus plantarum
improving agent
strain
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PCT/JP2009/051956
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English (en)
Japanese (ja)
Inventor
Masanori Sugiyama
Fumiko Higashikawa
Masafumi Noda
Kazuhiro Nomura
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Hiroshima University
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Publication of WO2009099139A1 publication Critical patent/WO2009099139A1/fr

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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor
    • 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
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
    • A61K35/66—Microorganisms or materials therefrom
    • A61K35/74—Bacteria
    • A61K35/741—Probiotics
    • A61K35/744—Lactic acid bacteria, e.g. enterococci, pediococci, lactococci, streptococci or leuconostocs
    • A61K35/747—Lactobacilli, e.g. L. acidophilus or L. brevis
    • 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
    • A61P1/16—Drugs for disorders of the alimentary tract or the digestive system for liver or gallbladder disorders, e.g. hepatoprotective agents, cholagogues, litholytics
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor
    • C12N1/205—Bacterial isolates
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/225—Lactobacillus
    • C12R2001/25—Lactobacillus plantarum

Definitions

  • the present invention relates to a liver function improving agent and a tool for producing the same, and use thereof, and more specifically, a liver function improving agent containing a specific plant lactic acid bacterium and / or a fermented product thereof and the production thereof. Tools and their use.
  • liver dysfunction which is a condition in which liver function is not normal, is caused by hepatitis virus, excessive intake of alcohol, immunity / metabolism abnormality, and the like. Liver dysfunction may progress from acute hepatitis to chronic hepatitis, further cirrhosis, and liver cancer, but mild liver dysfunction has few symptoms. In addition, a decrease in liver function essential for the homeostasis of organisms can be a cause of various diseases. Therefore, early detection and early improvement of liver dysfunction are required.
  • Lactic acid bacteria have been used in many foods since ancient times, including dairy products such as cheese, yogurt, and fermented butter, as well as fruit juice and vegetable juice. It plays an important role. In recent years, as a physiological effect of lactic acid bacteria, an improvement effect of intestinal flora by inoculation with live lactic acid bacteria or an intestinal regulating action has been clarified, and lactic acid bacteria preparations have been developed as pharmaceuticals.
  • Patent Document 1 when yogurt produced using a specific lactic acid bacterium is fed to rats for 2 months and then galactosamine is administered, the increase in GOT and GPT can be prevented by feeding yogurt in advance. It is disclosed.
  • GOT and GPT which are used as indicators of liver function, are enzymes originally involved in amino acid metabolism in cells. Such an enzyme that should originally be in the cells of the liver leaks out of the cells and continues to be present in the blood in a large amount, indicating that the destruction of the liver is continuing / progressing.
  • Lactic acid bacteria include animal lactic acid bacteria collected from animals and plant lactic acid bacteria collected from plants.
  • animal lactic acid bacteria are exclusively used because the growth of plant lactic acid bacteria is extremely slow or does not grow.
  • fermented beverages using plant lactic acid bacteria have begun to admire, but since fermented beverages using plant lactic acid bacteria have hardly progressed in lactic acid fermentation, the flavor is far from fermented dairy products using general animal lactic acid bacteria.
  • the present inventors have acquired new plant lactic acid bacteria and manufactured fermented beverages having new flavors and functions using these lactic acid bacteria (see Patent Document 2). The present inventors have also found that the strain used in Patent Document 1 does not have the effect of improving the decreased liver function.
  • the present invention has been made in view of the above problems, and an object of the present invention is to provide a new liver function improving agent that improves a decreased liver function.
  • the method for producing a liver function improving agent according to the present invention comprises a mixing step of mixing a viable strain of Lactobacillus plantarum SN13T strain viable with a fermentation raw material, and in the presence of the fermentation raw material. It includes a growth step of growing the live bacteria.
  • the fermentation raw material is preferably selected from the group consisting of milk, fruit juice and vegetable juice.
  • the said mixing process further includes adding sake lees, shochu distillation residue, or these extracts.
  • the liver function improving agent manufactured by the above-described manufacturing method is also within the scope of the present invention, and the liver function improving agent according to the present invention is fermented by a living bacterium of Lactobacillus plantarum SN13T strain having a lactate acidity of 0.6.
  • An amount equivalent to 50 to 200 g of fermented milk within a range of ⁇ 1.5% may be prescribed as a daily intake for at least two consecutive weeks.
  • the functional food according to the present invention is characterized by containing the liver function improving agent, and the liver function improving agent itself may be a functional food.
  • the method for using the functional food for improving the liver function according to the present invention is characterized by using live bacteria of Lactobacillus plantarum SN13T strain or fermented products fermented with the live bacteria.
  • the method for evaluating a liver function improving agent according to the present invention is characterized by including a step of examining whether or not Lactobacillus plantarum SN13T strain is contained in a sample to be evaluated.
  • the composition according to the present invention is characterized in that it contains viable bacteria of Lactobacillus plantarum SN13T strain in order to produce a liver function improving agent.
  • the composition which concerns on this invention may further contain the fermentation raw material fermented with the said living microbe.
  • the fermentation raw material is preferably selected from the group consisting of milk, fruit juice and vegetable juice.
  • the composition according to the present invention may further contain sake lees or shochu distillation residues or extracts thereof.
  • composition for producing a liver function improving agent provides a composition containing viable bacteria of Lactobacillus plantarum SN13T strain in a viable manner. If the composition which concerns on this invention is used, a liver function improving agent can be manufactured.
  • Lactobacillus plantarum SN13T strain was isolated by the present inventors, and is the National Institute for Product Evaluation and Technology (NITE) Patent Microorganism Deposit Center (292-0818, 2-10-8 Kazusa Kamashichi, Kisarazu City, Chiba Prefecture). Is deposited under the deposit number NITE BP-7 (date of deposit: July 6, 2004, date of transfer: January 28, 2009) and has the following mycological properties: sausage called Nam from Thailand Isolate, gram-positive lactobacilli, homo-type fermentation, catalase negative, no spore-forming ability, can be cultured under aerobic conditions, taxonomic location is Lactobacillus plantarum.
  • NITE National Institute for Product Evaluation and Technology
  • Lactobacillus plantarum SN13T strain In addition to Lactobacillus plantarum SN13T strain, the present inventors, as well as Lactobacillus plantarum SN13T strain, Lactobacillus plantarum SN26T strain, Lactobacillus plantarum SN35N strain, Lactobacillus plantarum SN35M strain, Lactococcus lactis subspecies, Lactis SN26N strain, Enterococcus SN21 I strain SN21I strain S21 Stocks have been separated so far. Many other plant lactic acid bacteria are known (see, for example, Patent Documents 1 and 2). However, it was not known at all that Lactobacillus plantarum SN13T strain had an excellent effect of improving liver function among such a wide variety of plant lactic acid bacteria.
  • Patent Document 1 discloses that galactosamine-induced hepatic dysfunction (an increase in GOT and GPT) can be prevented by pre-feeding rats with yogurt produced using a specific lactic acid bacterium for 2 months in advance.
  • the lactic acid bacterium Streptococcus thermophilus which has been demonstrated to have such a function, did not show an effect of improving liver function.
  • composition according to the present invention may further contain a fermentation raw material fermented by Lactobacillus plantarum SN13T strain.
  • composition according to the present invention may further contain sake lees or shochu distillation residues or extracts thereof.
  • composition may include a mode in which the components are contained in a single composition and a mode in which the components are separately provided in a single kit. That is, the composition according to the present invention may further contain a fermentation raw material, but is in the form of a kit that separately comprises a composition containing the living bacteria of Lactobacillus plantarum SN13T strain viable and a fermentation raw material. It may be. Further, the composition according to the present invention may further contain a sake lees or shochu distillation residue or an extract thereof. However, the composition according to the present invention and the sake lees or shochu distillation residue or an extract thereof are separately provided. It may be in the form of a kit.
  • the fermentation raw material used in the present invention is preferably selected from the group consisting of milk, fruit juice and vegetable juice.
  • the milk include animal milk (for example, cow's milk, goat milk, and sheep milk), and milk is particularly preferable.
  • the milk may be either non-sterilized milk or pasteurized milk, and concentrated milk or condensed milk prepared from these milks, skim milk, partially skimmed milk or powdered milk obtained by drying these powders, etc. There may be.
  • fruit juice include, but are not limited to, peach, apple, and strawberry juice.
  • vegetable juice include, but are not limited to, carrot, tomato, cabbage and other juices.
  • Fruit juice and vegetable juice are obtained by grinding fruit or vegetable with a mixer or the like, and further squeezing if necessary. Such fruit juices and vegetable juices may be concentrated as appropriate, and the concentrated solution may be used as it is or after being diluted to an appropriate concentration with distilled water or the like.
  • the milk, fruit juice and vegetable juice described above may be used alone or in combination according to the purpose.
  • the term “containing viable bacteria viable” is not particularly limited as long as the target strain is maintained in the composition without dying. That is, in the composition, the target viable bacteria may be growing or may be dormant.
  • the composition according to the present invention preferably further contains a fermentation raw material fermented by Lactobacillus plantarum SN13T strain, and may further contain sake lees or shochu distillation residues or extracts thereof. preferable. If it is such a form, since the enzymatic activity of the living microbe of Lactobacillus plantarum SN13T strain can be kept high, this living microbe can be contained viable in the composition.
  • the composition according to the present invention comprises live bacteria of Lactobacillus plantarum SN13T strain together with suitable excipients.
  • excipients that do not affect the survival of lactic acid bacteria are well known in the art and include, for example, starch, dry yeast, lactose, sucrose, and the like for processing the composition into tablets (eg, corn Peptide, maltose, etc.).
  • composition for producing the liver function improving agent according to the present invention is intended to be a so-called “fermented species”, a living bacterium of Lactobacillus plantarum SN13T strain (and its fermented product) is used as a liver function improving agent.
  • the aspect contained to the extent which can function may be sufficient. This case is described in detail below as a “liver function improving agent”.
  • the composition according to the present invention can be provided in any form such as a solution form or a solid form (eg, tablet, capsule, etc.).
  • the present invention provides a liver function improving agent produced using plant lactic acid bacteria.
  • the liver function improving agent according to the present invention may be a pharmaceutical composition or an edible composition.
  • the liver function improving agent according to the present invention is characterized by being produced using a composition containing viable bacteria of Lactobacillus plantarum SN13T strain viably. That is, the method for producing a liver function improving agent according to the present invention comprises a mixing step of mixing a viable strain of Lactobacillus plantarum SN13T strain viable with a fermentation raw material, and in the presence of the fermentation raw material. It includes a growth step for growing the viable bacteria, and is characterized by containing “Lactobacillus plantarum SN13T strain and / or its fermented product” obtained through these steps.
  • the fermentation raw material used in the mixing step of the present invention is not particularly limited as long as it is described above. Moreover, it is preferable that the mixing process of this invention further includes adding sake lees, shochu distillation residue, or these extracts. The details of the sake lees or shochu distillation residue or their extracts are described in Patent Document 2 incorporated by reference in the present specification, and can be easily understood by those skilled in the art.
  • the growth step of the present invention may be a fermentation step in which the fermentation raw material is fermented with the above-mentioned live bacteria, and the fermentation step preferably ferments the fermentation raw material until the acidity falls within the range of 0.6 to 1.5%.
  • Fermentation should just be performed using a well-known method in the said field
  • milk was used as a fermentation raw material.
  • fruit juice or vegetable juice fruit juice or vegetable juice or a solution obtained by adding other raw materials to these is heat sterilized at 65 to 130 ° C. for 1 second to 30 minutes. And then cooled to 30 to 45 ° C., and subsequently inoculated with 0.1 to 6% by weight of plant lactic acid bacteria in this solution, then fermented at a temperature of 30 to 45 ° C. for 12 to 72 hours, and cooled after completion of the fermentation What is necessary is just to use a thing as fermented material (fermented fruit juice or fermented vegetable juice). These fermented fruit juice or fermented vegetable juice may be used as a beverage as it is, or may be further diluted or sterilized to obtain a fermented fruit juice drink or fermented vegetable juice drink.
  • the raw materials normally used for manufacture of fermented drinks such as gelatin, agar, saccharides, a fragrance
  • sugars such as sucrose, glucose, fructose, palatinose, trehalose, sugar alcohols such as sorbitol, xylitol, erythritol, reduced starch syrup, high sweetness sweeteners such as aspartame, acesulfame potassium, sucrose fatty acid ester, glycerin fatty acid ester, Emulsifiers such as lecithin, thickeners such as carrageenan, xanthan gum and guar gum, acidulants such as citric acid, lactic acid and malic acid, juices such as lemon juice and orange juice, vitamins, calcium, iron, manganese and zinc
  • herbal medicines such as licorice, katsushi, ginger, or food additives such as herbs, sodium glutamate, gardenia pigments, silicone, and phosphates.
  • composition for improving liver function, comprising “Lactobacillus plantarum SN13T strain and / or its fermented product”.
  • the pharmaceutical composition according to the present invention may consist of the Lactobacillus plantarum strain SN13T and / or its fermentation product.
  • pharmaceutical composition intends a composition having a form other than the composition provided as the edible composition described below.
  • the pharmaceutical composition according to the present invention can be produced by a known method in the pharmaceutical field.
  • the content of “Lactobacillus plantarum SN13T strain and / or fermented product thereof” in the pharmaceutical composition according to the present invention is determined using the pharmaceutical composition in consideration of the administration form, administration method and the like. There is no particular limitation as long as the “fermented product” can be administered in an appropriate amount.
  • the pharmaceutical composition according to the present invention comprises an amount corresponding to 50 to 200 g of fermented milk fermented with live bacteria of Lactobacillus plantarum strain SN13T and having an acidity in the range of 0.6 to 1.5%.
  • the daily intake is prescribed to be taken continuously for at least 2 weeks.
  • the pharmaceutical composition according to the present invention is preferably administered orally, and can be prepared in the form of tablets, capsules and the like preferred for oral administration.
  • an oral administration mode that is, oral preparation
  • a pharmaceutical carrier for example, starch, lactose, sucrose, mannitol, carboxymethylcellulose, corn starch, inorganic salt and the like are used as a pharmaceutical carrier.
  • Auxiliary substances such as stabilizers, antioxidants and the like may also be present in the pharmaceutical composition according to the invention.
  • the pharmaceutical composition according to the present invention can be orally administered as it is, or added to any food or drink and taken on a daily basis. Administration and ingestion may be performed once or divided into several times within a day within a desired dose range.
  • the present invention provides an edible composition for improving liver function (ie, food, beverage, etc.) containing “Lactobacillus plantarum SN13T strain and / or its fermented product”. To do.
  • the edible composition according to the present invention may consist of a Lactobacillus plantarum SN13T strain and / or a fermentation product thereof.
  • the production method of the edible composition according to the present invention is not particularly limited, and examples thereof include cooking, processing, and production by a generally used method for producing foods or beverages.
  • the produced foods or beverages include “Lactobacillus plantarum SN13T”.
  • the strain and / or its fermented product ” may be contained.
  • the edible composition according to the present invention comprises an amount corresponding to 50 to 200 g of fermented milk fermented with live bacteria of Lactobacillus plantarum SN13T and having an acidity in the range of 0.6 to 1.5%.
  • the daily intake is prescribed to be taken continuously for at least 2 weeks.
  • Examples of the edible composition according to the present invention include dairy products (eg, yogurt), health foods (eg, capsules, tablets, powders), beverages (eg, milk beverages, vegetable beverages, etc.), and drinks. However, it is not limited to these.
  • the food or beverage according to the present invention is extremely useful as a health food (functional food) for improving liver function.
  • Lactobacillus plantarum SN13T strain was newly found to exhibit an effect of improving liver function. Based on such knowledge, in order to produce functional foods that improve liver function, a method using live bacteria of Lactobacillus plantarum SN13T strain or a fermented product fermented by the live bacteria, or a Lactobacillus plantarum SN13T strain contained A person skilled in the art who has read this specification also provides a method for evaluating whether or not the sample can function as a liver function improving agent based on whether or not the sample is functioning as a liver function improving agent. Is easy to understand. In addition, those skilled in the art can easily understand the steps defining these methods based on the description of the present specification.
  • the concentration of non-fat milk solids in the milk was adjusted to 8.0% or more.
  • This solution was sterilized by heating at 65 to 130 ° C. for 1 second to 30 minutes and cooled to 30 to 45 ° C.
  • This solution was inoculated with 0.1 to 6% by weight of lactic acid bacteria. After inoculation, fermentation was performed at 30 to 45 ° C. until the amount of lactic acid bacteria reached 10 million cells / ml or more (3 to 72 hours). Samples A and B were cooled to 10 ° C. or less after the end of fermentation.
  • the lactic acid bacteria used for the preparation of Sample A were plant lactic acid bacteria (Lactobacillus plantarum SN13T strain), and the lactic acid bacteria used for the preparation of Sample B were animal lactic acid bacteria (Lactococcus lactis (86.1%), Streptococcus thermophilus (13.8). %), Lactobacillus bugaricus (0.1%)).
  • a randomized controlled comparative study using a double-blind method was performed.
  • a subject who took 100 g of each sample every day for 6 weeks was subjected to blood biochemical tests at the start of intake and every 2 weeks after the start of intake.
  • the main examination item of this test was evaluation of the intestinal regulating action, the subjects were divided into three layers according to the number of defecations per week, and stratified random assignment was performed on sample A and sample B.
  • FIGS Changes in the average values of GOT, GPT and ⁇ -GTP in the sample A intake group and the sample B intake group, and the change rate change when the pre-test meal intake is 1, are shown in FIGS.
  • FIG. 1 shows an actual measurement value for blood GOT value in a subject who took sample A or sample B, and (b) shows a case where the value before intake for blood GOT value is 1. The relative value of is shown.
  • FIG. 2 shows the actual measurement value for the blood GPT value, and (b) shows the relative value when the value before intake for the blood GPT value is 1.
  • FIG. 1 shows an actual measurement value for blood GOT value in a subject who took sample A or sample B
  • FIG. 2 shows the actual measurement value for the blood GPT value
  • FIG. 2 shows the relative value when the value before intake for the blood GPT value is 1.
  • Sample A has an ability to improve liver function.
  • the average of the numerical values of the liver function before the intake of the test meal varied between the groups.
  • the sample A intake group clearly showed a decrease (improvement) in the test value.
  • the increase in the measured value at 6 weeks after ingestion is thought to be due to the increased chances of drinking at the end of the year.
  • a liver function improving agent capable of improving liver function can be produced. Therefore, if this invention is used, the functional food which can implement
  • the present invention greatly contributes to industrial development in fields related to medicines and foods.

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Abstract

La présente invention concerne un agent améliorant la fonction hépatique, qui est produit par prolifération d'une cellule vivante de Lactobacillus plantarum souche SN13T en présence d'une matière première de fermentation. Il devient possible de fournir un nouvel agent améliorant la fonction hépatique pour améliorer la fonction hépatique réduite.
PCT/JP2009/051956 2008-02-08 2009-02-05 Agent améliorant la fonction hépatique, outil pour la production de l'agent, et utilisation de l'agent ou de l'outil WO2009099139A1 (fr)

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JP2008028919A JP5413819B2 (ja) 2008-02-08 2008-02-08 肝機能改善剤およびその製造用ツール、ならびにこれらの利用
JP2008-028919 2008-02-08

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Cited By (1)

* Cited by examiner, † Cited by third party
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EP2548948A4 (fr) * 2010-03-19 2016-05-18 Yakult Honsha Kk Nouveau lactobacillus classé comme lactobacillus plantarum et son utilisation

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Publication number Priority date Publication date Assignee Title
TWI463986B (zh) * 2012-08-29 2014-12-11 Univ China Medical 胚芽乳酸桿菌ｃｍｕ９９５菌株之新用途
JP6452258B2 (ja) * 2013-05-10 2019-01-16 バイオウィッシュ テクノロジーズ インコーポレイテッド ペディオコッカス（Ｐｅｄｉｏｃｏｃｃｕｓ）とラクトバチルス（Ｌａｃｔｏｂａｃｉｌｌｕｓ）とを含む細菌の混合物を含む組成物、ならびにアルコールの影響を軽減するための方法

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JP2006199591A (ja) * 2005-01-17 2006-08-03 Toyo Shinyaku:Kk 肝機能改善剤
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JPH11504936A (ja) * 1995-05-09 1999-05-11 プロビ エービー プランタラム乳酸桿菌およびアルギニンを含む薬学的組成物
JP2006042796A (ja) * 2004-07-09 2006-02-16 Masanori Sugiyama 発酵飲料及びその製造法
JP2006199591A (ja) * 2005-01-17 2006-08-03 Toyo Shinyaku:Kk 肝機能改善剤
JP2006223244A (ja) * 2005-02-21 2006-08-31 Meiji Seika Kaisha Ltd 乳酸菌の発酵促進剤
JP2007236227A (ja) * 2006-03-06 2007-09-20 Shikoku Nyugyo Kk 新規乳酸菌

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2548948A4 (fr) * 2010-03-19 2016-05-18 Yakult Honsha Kk Nouveau lactobacillus classé comme lactobacillus plantarum et son utilisation
US9788557B2 (en) 2010-03-19 2017-10-17 Kabushiki Kaisha Yakult Honsha Lactobacillus classified as Lactobacillus plantarum, and use thereof

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