WO2018012164A1 - ヒアルロン酸産生促進能を有する乳酸菌 - Google Patents
ヒアルロン酸産生促進能を有する乳酸菌 Download PDFInfo
- Publication number
- WO2018012164A1 WO2018012164A1 PCT/JP2017/021530 JP2017021530W WO2018012164A1 WO 2018012164 A1 WO2018012164 A1 WO 2018012164A1 JP 2017021530 W JP2017021530 W JP 2017021530W WO 2018012164 A1 WO2018012164 A1 WO 2018012164A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- lactic acid
- acid bacteria
- hyaluronic acid
- present
- acid production
- Prior art date
Links
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 100
- 241000894006 Bacteria Species 0.000 title claims abstract description 52
- 239000004310 lactic acid Substances 0.000 title claims abstract description 50
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 50
- 229920002674 hyaluronan Polymers 0.000 title claims abstract description 40
- KIUKXJAPPMFGSW-DNGZLQJQSA-N (2S,3S,4S,5R,6R)-6-[(2S,3R,4R,5S,6R)-3-Acetamido-2-[(2S,3S,4R,5R,6R)-6-[(2R,3R,4R,5S,6R)-3-acetamido-2,5-dihydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-2-carboxy-4,5-dihydroxyoxan-3-yl]oxy-5-hydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylic acid Chemical compound CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@H](O3)C(O)=O)O)[C@H](O)[C@@H](CO)O2)NC(C)=O)[C@@H](C(O)=O)O1 KIUKXJAPPMFGSW-DNGZLQJQSA-N 0.000 title claims abstract description 37
- 229960003160 hyaluronic acid Drugs 0.000 title claims abstract description 37
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 27
- 241000186606 Lactobacillus gasseri Species 0.000 claims abstract description 16
- 235000013305 food Nutrition 0.000 claims abstract description 14
- 241000186660 Lactobacillus Species 0.000 claims abstract description 8
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 7
- 239000004480 active ingredient Substances 0.000 claims abstract description 4
- 235000013361 beverage Nutrition 0.000 abstract description 13
- 238000012216 screening Methods 0.000 abstract description 2
- 230000004215 skin function Effects 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 description 12
- 239000002609 medium Substances 0.000 description 11
- 235000020183 skimmed milk Nutrition 0.000 description 10
- 238000012360 testing method Methods 0.000 description 9
- 238000011156 evaluation Methods 0.000 description 7
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 6
- 235000013336 milk Nutrition 0.000 description 6
- 239000008267 milk Substances 0.000 description 6
- 210000004080 milk Anatomy 0.000 description 6
- 239000000047 product Substances 0.000 description 5
- 230000009759 skin aging Effects 0.000 description 5
- 235000015140 cultured milk Nutrition 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 235000013365 dairy product Nutrition 0.000 description 3
- 235000013861 fat-free Nutrition 0.000 description 3
- 239000001963 growth medium Substances 0.000 description 3
- KIUKXJAPPMFGSW-MNSSHETKSA-N hyaluronan Chemical compound CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)C1O[C@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H](C(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@H](O3)C(O)=O)O)[C@H](O)[C@@H](CO)O2)NC(C)=O)[C@@H](C(O)=O)O1 KIUKXJAPPMFGSW-MNSSHETKSA-N 0.000 description 3
- 229940099552 hyaluronan Drugs 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 239000006872 mrs medium Substances 0.000 description 3
- 210000003491 skin Anatomy 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 238000002965 ELISA Methods 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 239000008186 active pharmaceutical agent Substances 0.000 description 2
- 238000003149 assay kit Methods 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 210000005175 epidermal keratinocyte Anatomy 0.000 description 2
- 239000003337 fertilizer Substances 0.000 description 2
- ZNNLBTZKUZBEKO-UHFFFAOYSA-N glyburide Chemical compound COC1=CC=C(Cl)C=C1C(=O)NCCC1=CC=C(S(=O)(=O)NC(=O)NC2CCCCC2)C=C1 ZNNLBTZKUZBEKO-UHFFFAOYSA-N 0.000 description 2
- 238000011534 incubation Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000035755 proliferation Effects 0.000 description 2
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 229920002683 Glycosaminoglycan Polymers 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000000721 bacterilogical effect Effects 0.000 description 1
- LFYJSSARVMHQJB-QIXNEVBVSA-N bakuchiol Chemical compound CC(C)=CCC[C@@](C)(C=C)\C=C\C1=CC=C(O)C=C1 LFYJSSARVMHQJB-QIXNEVBVSA-N 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 230000005779 cell damage Effects 0.000 description 1
- 208000037887 cell injury Diseases 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000001503 joint Anatomy 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000003041 ligament Anatomy 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000002062 proliferating effect Effects 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000004460 silage Substances 0.000 description 1
- 230000009897 systematic effect Effects 0.000 description 1
- 239000003826 tablet Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 239000000606 toothpaste Substances 0.000 description 1
- 229940034610 toothpaste Drugs 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/04—Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
-
- 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
Definitions
- the present invention relates to a strain of lactic acid bacteria derived from the intestine of an infant having high hyaluronic acid production promoting ability, and beverages and foods containing processed products of the lactic acid bacteria.
- hyaluronic acid is widely present in organs and tissues such as skin, joints, ligaments, lungs, kidneys, and brains, and is an important factor that keeps the skin moist from the high moisturizing properties (Non-patent Document 1). ). In addition, it is known that hyaluronic acid in an amount of 50% of the whole body is present in the skin (Non-patent Document 2).
- the present inventors have focused on the point that hyaluronic acid is indispensable for improving skin function, and as a result of screening for a plurality of lactic acid bacteria, the present inventors have found that there are lactic acid bacteria having a high ability to promote hyaluronic acid production. It came to complete.
- the first invention of the present application is a lactic acid bacterium belonging to the genus Lactobacillus having hyaluronic acid production promoting ability
- the second invention of the present application is that the lactic acid bacterium described in the first invention of the present application is the Lactobacillus gasseri N320 strain ( NITE BP-02287).
- the applicant of the present application also intends foods and drinks containing the lactic acid bacteria. That is, 3rd invention of this application is the food / beverage products containing the lactic acid bacteria as described in this invention 2nd invention.
- the applicant of the present application also contemplates a hyaluronic acid production promoter containing the lactic acid bacterium as an active ingredient. That is, the fourth invention of the present application is a hyaluronic acid production promoter comprising the lactic acid bacterium described in the second invention of the present application as an active ingredient.
- the lactic acid bacterium of the present invention has the ability to promote hyaluronic acid production.
- FIG. 1 is a diagram comparing the hyaluronic acid production promoting ability of the strain of the present invention and the comparative strain.
- FIG. 2 is a diagram comparing the skim milk medium growth of the strain of the present invention and the comparative strain.
- Lactobacillus gaselli N320 strain (NITE BP-02287)
- the lactic acid bacterium of the present invention is lactobacillus gasseri.
- Lactobacillus gasseri strain N320 (NITE BP-02287).
- the symbol N320 referred to in the present invention is a number uniquely assigned to the strain by Nissin Foods Holdings Co., Ltd., and the present Lactobacillus gasseri N320 strain was first isolated by the present inventor.
- the Lactobacillus gasseri N320 strain of the present invention is deposited under the following conditions. (1) Depositary Institution: National Institute of Technology and Technology Patent Microorganisms Deposit Center (2) Contact: 2-9-8 Kazusa Kamashi, Kisarazu City, Chiba Prefecture 292-0818 Japan (3) Accession Number: NITE BP --02287 (4) Display for identification: N320 (5) Date of original deposit: June 14, 2016 (6) Date of transfer to deposit under the Budapest Treaty: April 10, 2017
- the mycological properties of the Lactobacillus gasseri N320 strain of the present invention are as follows: As shown in Tables 1 and 2. This bacteriological property is based on the method described in Bergey's manual of systematic bacteriology Vol. 2 (1986).
- Table 1 shows the shape and the like related to this strain
- Table 2 shows the results of the sugar assimilation test using API 50CH and API CHL (manufactured by Biomelieu).
- “+” indicates fermentability
- “ ⁇ ” indicates no fermentability.
- Hyaluronic acid production test The Lactobacillus gasseri N320 strain of the present invention has a high hyaluronic acid production promoting ability as shown in the experimental examples described later. The ability to promote hyaluronic acid production was confirmed by the following test method.
- the test subject (culture solution) used for evaluation of hyaluronic acid production promoting ability was cultivated in MRS medium (Difco Lactobacilli MRS Broth) shown in Table 3 at 37 ° C for 24 hours, sterilized by heating at 95 ° C for 20 minutes, and then sodium hydroxide. It was obtained by adjusting the pH to 7.0 using an aqueous solution.
- MRS medium Difco Lactobacilli MRS Broth
- hyaluronic acid production promoting ability The hyaluronic acid production promoting action of the sample obtained above was evaluated. That is, normal human adult epidermal keratinocytes were seeded in a 24-well plate at a concentration of 5.0 ⁇ 10 4 cells / well and brought to a confluent state, and 500 ⁇ L of HuMedia containing each sample group (final concentration 1%) was obtained. -KG2 medium was added. After the addition, after 72 hours of incubation, the amount of hyaluronic acid produced was measured by ELISA.
- the unit of measurement of hyaluronic acid production was ng / ml, and a Hyaluronan assay kit (manufactured by Seikagaku Biobusiness) was used for the measurement.
- a lactic acid bacteria growth medium (MRS) was used as a control example (control).
- the lactic acid bacteria of the present invention can be used by containing them in food / beverage products.
- the lactic acid bacteria of the present invention can be particularly suitably used for dairy products.
- fermented milk containing lactic acid bacteria and lactic acid bacteria-containing beverages containing lactic acid bacteria are conceivable.
- the current ministerial ordinance on milk and dairy product component specifications does not specify the number of lactic acid bacteria as a component standard, but fermented milk (non-fat milk solid content of 8.0% or more) and lactic acid bacteria beverage (non-fat milk solids) 1.0 ⁇ 10 7 cfu / ml or more for lactic acid bacteria beverages (with less than 3.0% nonfat milk solids), preferably 1.0 ⁇ 10 6 cfu / ml or more for milk, etc.
- the above-mentioned number of bacteria can be realized by growing in a fermentation broth or in the form of a final product.
- fermented milk containing lactic acid bacteria and lactic acid bacteria beverages containing lactic acid bacteria it can also be used for dairy products such as butter, processed egg products such as mayonnaise, and confectionery breads such as butter cake. Moreover, it can utilize suitably also for processed foods, such as instant noodles and a cookie.
- the food of the present invention may be in the form of a formulation (for example, powder, granule, capsule, tablet, etc.) by adding an appropriate carrier and additives as necessary together with the lactic acid bacteria. .
- the lactic acid bacteria of the present invention are also useful for inclusion in foods for specified health use, dietary supplements and the like in addition to general beverages and foods.
- the lactic acid bacteria of the present invention can also be used in cosmetics such as lotion, pharmaceuticals such as intestinal preparations, daily necessities such as toothpaste, silage, animal feed, and animal feed and plant fertilizers such as plant liquid fertilizer. Applicable.
- Example 1 Evaluation of hyaluronic acid production promoting ability Evaluation of hyaluronic acid production promoting ability was performed for the Lactobacillus gasseri N320 strain of the present invention and three Lactobacillus gasseri comparative strains (N219, N220, N313) owned by the company. .
- Table 4 and FIG. 1 show the amount of hyaluronic acid produced by each strain with lactic acid bacteria growth medium (MRS medium) as 0.
- the lactic acid bacterium of the present invention (Lactobacillus gasseri N320 strain) has a very strong ability to promote hyaluronic acid production, which is higher than that of other lactic acid bacteria owned by the company. It was confirmed that it has the ability.
- Skim milk medium growth test A Lactobacillus gasseri N320 strain of the present invention and three Lactobacillus gasseri comparative strains (N219, N220, N313) owned by the company were subjected to a skim milk medium growth test.
- Each strain was inoculated in a 10% SM (skimmed milk) medium, cultured at 37 ° C. for 24 hours, and then evaluated for growth on the skimmed milk medium based on the number of lactic acid bacteria.
- SM saturated milk
- the number of bacteria of the strain of the present invention (Lactobacillus gaselli N320 strain) is 22 ⁇ 10 7 cfu / ml, and is highly proliferative compared with other comparative strains, producing lactic acid bacteria-containing fermented milk and lactic acid bacteria-containing lactic acid bacteria beverages. It was a level without a problem above.
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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- Organic Chemistry (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biotechnology (AREA)
- Genetics & Genomics (AREA)
- Biochemistry (AREA)
- Microbiology (AREA)
- General Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- Medicinal Chemistry (AREA)
- Virology (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biomedical Technology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Mycology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201780044028.7A CN109890954B (zh) | 2016-07-15 | 2017-06-09 | 具有透明质酸产生促进能力的乳酸菌 |
| KR1020197000458A KR102251527B1 (ko) | 2016-07-15 | 2017-06-09 | 히알루론산 산생 촉진능을 갖는 유산균 |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2016140707A JP6495869B2 (ja) | 2016-07-15 | 2016-07-15 | ヒアルロン酸産生促進能を有する乳酸菌 |
| JP2016-140707 | 2016-07-15 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2018012164A1 true WO2018012164A1 (ja) | 2018-01-18 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/JP2017/021530 WO2018012164A1 (ja) | 2016-07-15 | 2017-06-09 | ヒアルロン酸産生促進能を有する乳酸菌 |
Country Status (4)
| Country | Link |
|---|---|
| JP (1) | JP6495869B2 (zh) |
| KR (1) | KR102251527B1 (zh) |
| CN (1) | CN109890954B (zh) |
| WO (1) | WO2018012164A1 (zh) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112625936A (zh) * | 2019-09-24 | 2021-04-09 | 大江生医股份有限公司 | 加氏乳杆菌tci943或其代谢产物及其用于改善肌肤状况的用途 |
| TWI785854B (zh) * | 2021-10-21 | 2022-12-01 | 領航生技股份有限公司 | 一種生產玻尿酸之乳酸菌株、其用途以及組合物 |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6976843B2 (ja) * | 2017-12-28 | 2021-12-08 | 日清食品ホールディングス株式会社 | 皮膚状態改善剤 |
| JP7141245B2 (ja) * | 2018-05-29 | 2022-09-22 | 日清食品ホールディングス株式会社 | 経口皮膚紫外線ダメージ軽減剤又は皮膚状態改善剤。 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010143885A (ja) * | 2008-12-22 | 2010-07-01 | Asahi Breweries Ltd | 乳酸菌およびそれらを用いた飲食物又は化粧品 |
| KR20140128675A (ko) * | 2013-04-29 | 2014-11-06 | 주식회사한국야쿠르트 | 피부 주름 개선 및 보습 효능을 갖는 신규의 락토바실러스 가세리 ｈｙ７０２５ 유산균 및 이를 유효성분으로 함유하는 제품 |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102575223B (zh) * | 2009-09-02 | 2015-03-25 | 株式会社明治 | 乳杆菌属乳酸菌的增殖促进剂和/或存活性提高剂 |
-
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- 2016-07-15 JP JP2016140707A patent/JP6495869B2/ja active Active
-
2017
- 2017-06-09 CN CN201780044028.7A patent/CN109890954B/zh active Active
- 2017-06-09 KR KR1020197000458A patent/KR102251527B1/ko active IP Right Grant
- 2017-06-09 WO PCT/JP2017/021530 patent/WO2018012164A1/ja active Application Filing
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010143885A (ja) * | 2008-12-22 | 2010-07-01 | Asahi Breweries Ltd | 乳酸菌およびそれらを用いた飲食物又は化粧品 |
| KR20140128675A (ko) * | 2013-04-29 | 2014-11-06 | 주식회사한국야쿠르트 | 피부 주름 개선 및 보습 효능을 갖는 신규의 락토바실러스 가세리 ｈｙ７０２５ 유산균 및 이를 유효성분으로 함유하는 제품 |
Non-Patent Citations (2)
| Title |
|---|
| LEW L-C. ET AL.: "Dermal bioactives from lactobacilli and bifidobacteria", ANN. MICROBIOL., vol. 63, 17 October 2012 (2012-10-17), pages 1047 - 1055, XP055459206, ISSN: 1590-4261, Retrieved from the Internet <URL:DOI10.1007/s13213-012-0561-1> * |
| TOMO MIYATA ET AL.: "Bihada Koka o Yusuru Shinki Nyusankin no Tansaku to Koka no Kensho", DAI 63 KAI THE JAPANESE SOCIETY OF NUTRITION AND FOOD SCIENCE TAIKAI KOEN YOSHISHU, 5 January 2009 (2009-01-05), pages 158 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112625936A (zh) * | 2019-09-24 | 2021-04-09 | 大江生医股份有限公司 | 加氏乳杆菌tci943或其代谢产物及其用于改善肌肤状况的用途 |
| CN112625936B (zh) * | 2019-09-24 | 2022-03-08 | 大江生医股份有限公司 | 加氏乳杆菌tci943或其代谢产物及其用于改善肌肤状况的用途 |
| TWI785854B (zh) * | 2021-10-21 | 2022-12-01 | 領航生技股份有限公司 | 一種生產玻尿酸之乳酸菌株、其用途以及組合物 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN109890954A (zh) | 2019-06-14 |
| KR20190028690A (ko) | 2019-03-19 |
| KR102251527B1 (ko) | 2021-05-12 |
| JP2018007645A (ja) | 2018-01-18 |
| JP6495869B2 (ja) | 2019-04-03 |
| CN109890954B (zh) | 2022-08-02 |
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