Overall healthy feeling-ameliorating composition and vitality-improving composition

Abstract

To newly create a substance ameliorating overall healthy feeling, and increase options for such a substance for consumers.SOLUTION: An overall healthy feeling-ameliorating composition and a vitality-ameliorating composition according to the present invention contain a lactic acid bacterium of at least one kind of the genus Lactobacillus selected from the group consisting of Lactobacillus delbrueckii and Lactobacillus delbrueckii subsp. bulgaricus, and at least one of metabolite thereof. Herein, it is preferable that the lactic acid bacterium of the genus Lactobacillus be Lactobacillus delbrueckii subsp. bulgaricus, and it is more preferable that the bacterium be Lactobacillus delbrueckii subsp. bulgaricus OLL1073R-1 (FERM BP-10741).SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to compositions for improving overall well-being. The present invention also relates to compositions for improving vitality. [Background technology]

[0002] In the past, a composition for improving vitality in high temperature environments containing lactoferrin as an active ingredient (see, for example, JP 2019-170171 A) has been proposed. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2019-170171 A Summary of the Invention [Problem to be solved by the invention]

[0004] However, it is difficult to say that consumers have a sufficient number of choices when it comes to agents for improving overall health. The object of the present invention is to create new substances that improve overall health and to increase consumer choices regarding such substances. [Means for solving the problem]

[0005] In order to solve the above problems, the present inventors conducted intensive research and found that when a subject ingests a composition containing at least one type of Lactobacillus lactic acid bacterium selected from the group consisting of Lactobacillus delbrueckii and Lactobacillus delbrueckii subsp. bulgaricus (hereinafter sometimes referred to as a "specific Lactobacillus lactic acid bacteria group"), and at least one of its metabolites, the overall health of the subject is improved, thereby completing the present invention.

[0006] That is, the present invention is as follows. (1) A composition for improving overall health, comprising at least one Lactobacillus lactic acid bacteria selected from a specific Lactobacillus lactic acid bacteria group, and at least one of its metabolites. Here, the term "metabolite" refers to a substance produced as a result of fermenting milk with lactic acid bacteria. The term "composition" includes liquid diet, preparations such as supplements and food additives, food and drink (excluding animals and plants themselves), and food and drink compositions (including processed food and drink), which can be ingested by animals (including humans).

[0007] (2) The composition described in (1), which contains at least one type of Lactobacillus lactic acid bacterium selected from a specific group of Lactobacillus lactic acid bacteria, and a metabolite thereof.

[0008] (3) The composition according to (1) or (2), wherein the metabolite is an exopolysaccharide of the lactic acid bacterium.

[0009] (4) The composition according to any one of (1) to (3), wherein the composition is fermented milk.

[0010] (5) The composition according to any one of (1) to (4), wherein the lactic acid bacterium of the genus Lactobacillus is Lactobacillus delbrueckii subsp. bulgaricus OLL1073R-1 (FERM BP-10741).

[0011] The inventors also discovered that when a subject ingests a composition containing at least one type of Lactobacillus lactic acid bacterium selected from a specific group of Lactobacillus lactic acid bacteria and at least one of its metabolites, the vitality of the subject is improved, and thus completed another invention.

[0012] That is, the above-mentioned another invention is as follows. (6) A composition for improving vitality, comprising at least one type of Lactobacillus lactic acid bacteria selected from a specific Lactobacillus lactic acid bacteria group, and at least one of its metabolites. Here, "metabolites" refers to substances produced as a result of fermenting milk with lactic acid bacteria. The "composition" referred to here includes liquid diets, preparations such as supplements and food additives, food and beverage products (excluding animals and plants themselves), and food and beverage composition products (including processed food and beverage products) that can be ingested by animals (including humans). The "food and beverage products" referred to here includes fermented milk.

[0013] Incidentally, the improvement of vitality can be evaluated by administering the MOS Short-Formed 8-item Health Survey (SF-8) to subjects. The SF-8 questionnaire is used in the MOS Short-Formed 8-item Health Survey (SF-8), and the copyright of this questionnaire is held by iHOPE International. For this reason, users can obtain this questionnaire by registering with iHOPE International.

[0014] (7) The composition described in (6), which contains at least one type of Lactobacillus lactic acid bacterium selected from a specific group of Lactobacillus lactic acid bacteria, and a metabolite thereof.

[0015] (8) The composition according to (6) or (7), wherein the metabolite is an exopolysaccharide of the lactic acid bacterium.

[0016] (9) The composition according to any one of (6) to (8), wherein the composition is fermented milk.

[0017] (10) The composition according to any one of (6) to (9), wherein the lactic acid bacterium of the genus Lactobacillus is Lactobacillus delbrueckii subsp. bulgaricus OLL1073R-1 (FERM BP-10741).

[0018] The above-mentioned invention can also be expressed as follows. (11) A method for improving overall health or vitality, comprising having a subject ingest a composition containing at least one type of Lactobacillus lactic acid bacterium selected from a specific group of Lactobacillus lactic acid bacteria and a metabolite thereof.

[0019] (12) Use of at least one Lactobacillus lactic acid bacterium selected from a specific group of Lactobacillus lactic acid bacteria in the manufacture of a composition for improving overall well-being or a composition for enhancing vitality.

[0020] (13) At least one Lactobacillus lactic acid bacterium selected from a specific group of Lactobacillus lactic acid bacteria for use in producing a composition for improving overall health or vitality.

[0021] (14) A composition for improving overall health or vitality, comprising as an active ingredient at least one type of Lactobacillus lactic acid bacteria selected from a specific group of Lactobacillus lactic acid bacteria and at least one of its metabolites.

[0022] (15) A method for using at least one Lactobacillus lactic acid bacterium selected from a specific group of Lactobacillus lactic acid bacteria and at least one of its metabolites as an agent for improving overall health or an agent for enhancing vitality.

[0023] (16) A method for improving the overall health of a subject or a method for improving the vitality of a subject by administering to the subject at least one type of Lactobacillus lactic acid bacteria selected from a specific group of Lactobacillus lactic acid bacteria and at least one of its metabolites.

[0024] (17) At least one Lactobacillus lactic acid bacterium selected from a specific group of Lactobacillus lactic acid bacteria for use as an agent for improving overall health or enhancing vitality.

[0025] (18) A metabolite produced by at least one Lactobacillus lactic acid bacterium selected from a specific group of Lactobacillus lactic acid bacteria for use as an agent for improving overall health or vitality.

[0026] (19) Use of at least one Lactobacillus lactic acid bacterium selected from a specific group of Lactobacillus lactic acid bacteria for the manufacture of a composition for improving overall health or vitality.

[0027] (20) Use of a metabolite produced by at least one Lactobacillus lactic acid bacterium selected from a specific group of Lactobacillus lactic acid bacteria for the manufacture of a composition for improving overall health or vitality.

[0028] (21) A method for producing a composition for improving overall health, or a method for producing a composition for improving vitality, comprising supplying a dairy raw material to at least one Lactobacillus lactic acid bacterium selected from a specific group of Lactobacillus lactic acid bacteria.

[0029] In addition, at least one type of Lactobacillus lactic acid bacteria selected from a specific Lactobacillus lactic acid bacteria group and at least one of its metabolites can simultaneously exhibit all of the functions of improving overall health and enhancing vitality. Effect of the Invention

[0030] According to the present invention, by taking the composition containing at least one Lactobacillus lactic acid bacteria selected from the specific Lactobacillus lactic acid bacteria group and at least one of its metabolites, it can significantly improve overall health and improve vitality.In particular, when the composition is fermented milk, the composition is familiar and can be easily taken, so it can greatly contribute to improving overall health and improving vitality. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0031] In the present invention, a composition is prepared using at least one type of Lactobacillus lactic acid bacteria selected from the group consisting of Lactobacillus delbrueckii and Lactobacillus delbrueckii subsp. bulgaricus (hereinafter sometimes referred to as a "specific Lactobacillus lactic acid bacteria group"). As a result of the intensive research of the present inventors, it has been revealed that this composition can improve overall health and vitality. In addition, the "composition" referred to here is a preparation such as liquid diet, supplements, and food additives, food and drink (excluding animals and plants themselves), and food and drink compositions (including processed food and drink), which can be ingested by animals (including humans), and it is particularly preferable that the composition is fermented milk. As a method for preparing fermented milk, for example, a method of "sterilizing and cooling raw milk, adding a lactic acid bacteria starter containing the above-mentioned Lactobacillus lactic acid bacteria to the raw milk, and fermenting the raw milk containing the lactic acid bacteria starter at a fermentation temperature and fermentation time so that the lactic acid acidity of the raw milk is determined". The lactic acid acidity is, for example, 0.6 to 1.2% by mass. The fermentation temperature is, for example, 40 to 45° C. The fermentation time is, for example, 2 to 12 hours.

[0032] In the present invention, "lactic acid bacteria" is a general term for all those taxonomically recognized as lactic acid bacteria, and is not limited by species or strain. Lactic acid bacteria can be classified into plant-derived and animal-derived depending on their origin, but both plant-derived and animal-derived lactic acid bacteria can be used in the present invention. As the strain of lactic acid bacteria of the present invention, one or more strains selected from Lactobacillus genus lactic acid bacteria are preferred because they have been widely consumed in fermented milk such as yogurt. Furthermore, the Lactobacillus lactic acid bacteria is preferably at least one species selected from a specific group of Lactobacillus lactic acid bacteria, more preferably "Lactobacillus delbrueckii subsp. bulgaricus," and even more preferably "Lactobacillus delbrueckii subsp. bulgaricus OLL1073R-1 (deposit number: FERM BP-10741)."

[0033] In this case, it is preferable to use Thermophilus bacteria or Streptococcus thermophilus together with Lactobacillus genus lactic acid bacteria as a lactic acid bacteria starter from the viewpoint of production efficiency and palatability.Furthermore, when the Lactobacillus genus lactic acid bacteria is Lactobacillus delbrueckii subsp. bulgaricus OLL1073R-1 (deposit number: FERM BP-10741), it is more preferable that the Thermophilus bacteria is Streptococcus thermophilus 1131 or Streptococcus thermophilus OLS3059 (deposit number: FERM BP-10740).Furthermore, for the purpose of providing functionality or the like as a lactic acid bacteria starter or the like, lactic acid bacteria other than Lactobacillus genus lactic acid bacteria and Thermophilus bacteria, fermentation microorganisms such as bifidobacteria and yeast may be added.

[0034] Here, "Lactobacillus delbrueckii subsp. bulgaricus OLL1073R-1" is deposited at the National Institute of Advanced Industrial Science and Technology, Patent Organism Depositary Center under the deposit number FERM BP-10741 (deposit date: November 29, 2006). In addition, "Streptococcus thermophilus OLS3059" is deposited at the National Institute of Advanced Industrial Science and Technology, Patent Organism Depositary Center under the deposit number FERM BP-10740 (deposit date: November 29, 2006). In addition, this "Lactobacillus delbrueckii subsp. bulgaricus OLL1073R-1" can also be obtained from Meiji Probio Yogurt R-1 manufactured by Meiji Co., Ltd. Streptococcus thermophilus 1131 is available from Meiji Bulgaria Yogurt LB81 manufactured by Meiji Co., Ltd.

[0035] Incidentally, the above-mentioned "fermented milk" refers to milk obtained by fermenting, and includes, but is not limited to, "fermented milk," "lactic acid bacteria beverage," "milk beverage," "natural cheese," and the like, as defined in the Ministerial Ordinance on the Ingredient Standards of Milk and Dairy Products (Milk, etc. Ministerial Ordinance). For example, fermented milk refers to "fermented milk" as defined in the Ministerial Ordinance on Milk, etc., that is, milk such as raw milk, cow's milk, special cow's milk, raw goat's milk, pasteurized goat's milk, raw sheep's milk, ingredient-adjusted milk, low-fat milk, non-fat milk, and processed milk, or milk containing non-fat milk solids equivalent to or greater than these, fermented with lactic acid bacteria or yeast, and made into a solid (hard type), pasty (soft type), or liquid (drink type), or frozen versions of these, but is not limited to these. In the fermented milk of the present invention, the concentration of non-fat milk solids is preferably, for example, 4.0% to 20.0%, more preferably 6.0% to 15.0%, and even more preferably 8.0% to 11.0%. The milk fat concentration is, for example, preferably 0.2% to 4.0%, more preferably 0.3% to 3.0%, and even more preferably 0.4% to 2.0%.

[0036] A typical example of fermented milk is yogurt. The international standards defined by the Food and Agriculture Organization of the United Nations (FAO) / World Health Organization (WHO) also state that "a product called yogurt is made from dairy products such as milk and skim milk powder by the lactic acid fermentation action of both bacteria, Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus, and the above-mentioned two bacteria live in large amounts in the final product." In the present invention, "yogurt" includes yogurt defined by the FAO / WHO. This yogurt includes, for example, plain yogurt, hard yogurt (set type yogurt), soft yogurt, drink yogurt, etc. In the present invention, drink yogurt is particularly preferred from the viewpoint of ease of drinking.

[0037] By making the composition of the present invention into a single package in an amount appropriate for one time intake, the composition of the present invention can be taken appropriately and easily, which is preferable from the viewpoint of usability. The amount appropriate for one time intake depends on the overall health, the level of vitality, the amount of food eaten, the constitution, etc., and also has individual differences and variations, but for example, in the case of fermented milk with a non-fat milk solid content of 8.0%, it is preferably within the range of 50mL to 200mL per time, more preferably within the range of 80mL to 150mL, and even more preferably within the range of 100mL to 120mL. Alternatively, it is preferably within the range of 50g to 200g per time, more preferably within the range of 80g to 150g, and even more preferably within the range of 100g to 120g.

[0038] In the present invention, the "form of a single package" includes all forms, for example, common package forms such as a container with a lid, a bottle with a cap, an individual bag, a pouch, a tube, etc. In the present invention, the use of the composition according to the invention can be clarified by describing the use, efficacy, method of ingestion, etc. of the composition in each individual package or a package including a plurality of individual packages, and / or by enclosing an item or the like on which the explanation is described, and / or by displaying an item or the like on which the explanation is described, such as a separate pamphlet.

[0039] From the viewpoint of improving the overall health feeling and enhancing the vitality improvement effect, the composition of the present invention is preferably taken continuously for 2 weeks or more, more preferably for 4 weeks or more, even more preferably for 6 weeks or more, even more preferably for 8 weeks or more, even more preferably for 10 weeks or more, even more preferably for 12 weeks or more, even more preferably for 16 weeks or more, even more preferably for 24 weeks or more, and particularly preferably for 36 weeks or more. In addition, when the composition of the present invention is fermented milk, the composition has sufficient eating experience and can be safely taken, so the upper limit of the intake period is not particularly limited and can be continued forever, but if an upper limit is forced, it is, for example, 60 weeks or less. In addition, this upper limit may be, for example, 120 weeks or less, 100 weeks or less, or 80 weeks or less depending on individual differences such as overall health feeling, level of vitality, amount of food, and constitution.

[0040] The composition according to the present invention, when ingested, can improve overall well-being and vitality, whether the lactic acid bacteria in the composition are live or killed.

[0041] It is preferable to label the composition of the present invention with an explanation of its use, efficacy, function, type of active ingredient, method of use, etc. The term "label" as used here includes all labeling for informing consumers of the above-mentioned effects. This labeling may include any labeling that can recall or infer the above-mentioned labeling content, regardless of the purpose of the labeling, the content of the labeling, the object or medium on which it is displayed, etc. For example, the above-mentioned explanation may be displayed on the product's packaging or container, the above-mentioned explanation may be displayed in advertisements, price lists, or transaction documents related to the product and then displayed or distributed, or information containing these contents may be provided by electromagnetic means (such as the Internet).

[0042] When the composition according to the present invention is manufactured as a composition for improving overall health, the product in which the composition for improving overall health is packaged is preferably labeled, for example, with "improved overall health." When the composition according to the present invention is manufactured as a composition for improving vitality, the product in which the composition for improving vitality is packaged is preferably labeled, for example, with "improved vitality."

[0043] The wording used to make such claims is not limited to the above examples, and may be a wording that has the same meaning as the above. For example, various words such as "improves overall well-being," "maintains overall well-being," "mitigates or prevents a decline in overall well-being," "improves vitality," "mitigates or prevents a decline in vitality," "helps maintain or improve vitality," and "helps improve vitality" may be acceptable.

[0044] The fermented milk may be in the form of a food for special dietary uses, a comprehensive nutritional food, a nutritional supplement, a food for specified health uses, a food with functional claims, a processed food, etc. The fermented milk may also be incorporated into compositions such as beverages other than yogurt drinks and liquid foods.

[0045] In the examples described below, the present invention has found that a composition containing a specific Lactobacillus lactic acid bacteria and its metabolites has an effect of improving overall health and enhancing vitality by comparing subjects who ingest a beverage containing a specific Lactobacillus lactic acid bacteria with subjects who do not ingest the same beverage. Therefore, the present invention also provides Lactobacillus lactic acid bacteria and its metabolites having these effects. In this case, the daily intake amount of Lactobacillus lactic acid bacteria to obtain these effects varies depending on age, sex, etc., but can be appropriately determined by those skilled in the art. These daily intake amounts are 10 6 Preferably, the number of cfu is 10 or more. 7 More preferably, the number of cfu is 10 8 It is more preferable that the upper limit of the intake amount is 10 cfu or more. 12 It is cfu.

[0046] The composition according to the present invention includes not only the bacterial cells themselves, but also those derived from bacterial cells such as disrupted bacterial cells. The metabolites of the lactic acid bacteria according to the present invention include metabolites produced by the culture or fermentation of lactic acid bacteria. For example, Lactobacillus delbrueckii subsp. bulgaricus OLL1073R-1 (deposit number: FERM BP-10741), a lactic acid bacterium of the genus Lactobacillus, is known to produce exopolysaccharides (EPS) during its culture, and the use of this exopolysaccharide is also included in the present invention. In the present invention, the lower limit of the daily intake of these exopolysaccharides is 100 μg, preferably 500 μg, more preferably 1.0 mg, and even more preferably 2.0 mg. The upper limit is not particularly limited, but is, for example, 200 mg, preferably 100 mg, more preferably 70 mg, even more preferably 30 mg, and even more preferably 8.0 mg. EXAMPLES

[0047] The present invention will be described in more detail below with reference to examples, although the present invention is not limited to these examples.

[0048] The following tests were conducted using Meiji Probio Yogurt R-1 Drink Type (Lactobacillus delbrueckii subsp. bulgaricus OLL1073R-1 (FERM BP-10741) manufactured by Meiji Co., Ltd., a drinking yogurt obtained by fermenting milk. This yogurt has a good sales record since its launch in 2009, and no serious side effects thought to be caused by this product have been reported in the past.

[0049] -test- A parallel group comparative study was conducted with a drinking yogurt intake group and a non-intake group. The test conditions are described in detail below. (1) Subjects Subjects who met the following conditions were included in this study. A) Women aged 20 or older who have medical or welfare-related qualifications and work at a medical institution in Ehime Prefecture (excluding doctors and dentists) B) Those who fully understand the purpose and content of this study and can voluntarily agree to participate in the study. Among those who met the above conditions a) and b), those who met any of the following conditions were excluded from the study subjects. a) Pregnant women and those who plan to become pregnant during the planned study period b) People with milk allergies c) People with lactose intolerance d) People who have been advised by a doctor to restrict their calories e) Participation in other clinical trials within the past 3 months f) Any other person who is deemed ineligible by the investigator This study was conducted with the approval of the Clinical Research Ethics Committee of Ehime University Hospital (approval number: Aichi Medical Hospital Ethics Committee 167015) and the Meiji Co., Ltd. Clinical Trial Review Board (review number: 89), and subjects were recruited from 23 medical institutions in Ehime Prefecture. As a result, 936 people (20-71 years old) were selected as subjects. These subjects were then randomly assigned to a yogurt intake group of 473 people (39.3 ± 11.44 years old) and a non-intake group of 463 people (39.4 ± 11.4 years old). In this assignment, the number of people and the average age of both groups were adjusted so that they were equal within each facility.

[0050] (2) Advance preparations After consenting to participate in the study, the subjects were instructed not to consume any yogurt, lactobacillus drinks, or supplements containing lactobacillus until the results of randomization were available. After randomization to both groups, the yogurt intake group was instructed to consume one bottle of the above-mentioned drinking yogurt per day for 16 weeks and to refrain from consuming other yogurts, lactobacillus drinks, etc. Meanwhile, the non-intake group was instructed to refrain from consuming all yogurts, lactobacillus drinks, etc. for 16 weeks.

[0051] (3) Test details and results MOS Short-Formed 8-item Health Survey (SF-8) Before the start of the study and after it was completed (16 weeks after the start of the study), the subjects were given the SF-8 questionnaire (a self-administered questionnaire consisting of eight questions) and asked to complete it. The SF-8 questionnaire asked about a scale of subjective physical and mental health. The scales and evaluation contents of the SF-8 are as follows. For each scale, 50 points is the national standard score, and the higher the score, the better the QOL. Statistical analysis of the results of the above questions showed that the yogurt intake group had significantly improved overall health (P=0.02) and increased vitality (P=0.01) compared to the non-intake group.

[0052] a) Physical function: How much physical activity and exercise can you perform? b) Daily role functioning (physical): Are there any physical problems in daily life? c) Physical pain: Have you had any problems such as physical pain that prevented you from working? d) General health: Your subjective perception of your overall health. e) Vitality: how energetic or fatigued you feel. f) Social functioning: Are there any physical or psychological problems with communicating with others? g) Daily role functioning (mental): Are there any psychological problems in daily life? h) Mental health: How many emotional ups and downs do you experience? [Industrial Applicability]

[0053] The composition according to the present invention can improve the overall sense of health and enhance vitality. In particular, when the composition is fermented milk, the composition is a food that is widely consumed and can be easily and conveniently ingested, and therefore can be an effective measure for improving the overall sense of health and maintaining vitality, and can greatly contribute to improving the overall sense of health and enhancing vitality, making it very useful. [Accession number]

[0054] FERM BP-10741 FERM BP-10740

Claims

1. A composition for improving overall health, comprising at least one Lactobacillus lactic acid bacterium selected from the group consisting of Lactobacillus delbrueckii and Lactobacillus delbrueckii subsp. bulgaricus, and at least one of its metabolites.

2. A composition for enhancing vitality, comprising at least one Lactobacillus lactic acid bacterium selected from the group consisting of Lactobacillus delbrueckii and Lactobacillus delbrueckii subsp. bulgaricus, and at least one of its metabolites.

3. The composition according to claim 1 or 2, comprising at least one Lactobacillus lactic acid bacterium selected from the group consisting of Lactobacillus delbrueckii and Lactobacillus delbrueckii subsp. bulgaricus, and a metabolite thereof.

4. The composition according to claim 1 , wherein the metabolite is an exopolysaccharide of the lactic acid bacterium.

5. The composition according to any one of claims 1 to 4, wherein the composition is a fermented milk.

6. The lactic acid bacteria of the genus Lactobacillus is Lactobacillus delbrueckii subsp. bulgaricus OLL1073R-1 (FERM BP-10741). A composition according to any one of claims 1 to 5.