Composition for improving vitality

Abstract

An object of the present invention is to newly create a substance that improves vitality and to increase the choices of consumers for such a substance.SOLUTION: The composition for improving vitality contains Lactobacillus delbrueckii subsp. bulgaricus OLL1073R - 1 (FERMBP - 10741) and its exopolysaccharide. The composition is preferably a fermented milk. It is also preferred that the composition has a concentration of non-fat milk solids ranging from 4.0% to 20.0%.SELECTED DRAWING: None

Description

[Technical Field]

[0001] 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] Japanese Patent Application Publication No. 2019-170171 Summary of the Invention [Problem to be solved by the invention]

[0004] However, consumer choices for vitality-enhancing compositions are scarce. It is an object of the present invention to create new vitality-enhancing substances and to increase consumer choices for such substances. [Means for solving the problem]

[0005] In order to solve the above problems, the present inventors conducted extensive research and found that when a subject ingests Lactobacillus delbrueckii subsp. bulgaricus OLL1073R-1 (FERM BP-10741) and a composition containing its exopolysaccharides, the vitality of the subject is improved, and thus the present invention was completed.

[0006] That is, the above-mentioned other invention is as follows. (1) A composition for enhancing vitality containing Lactobacillus delbrueckii subsp. bulgaricus OLL1073R-1 (FERM BP-10741) and exopolysaccharides derived from Lactobacillus delbrueckii subsp. bulgaricus OLL1073R-1 (FERM BP-10741). The term "composition" as used herein includes liquid diets, preparations such as supplements and food additives, foods and beverages (excluding animals and plants), and food and beverage compositions (including processed foods and beverages) that can be ingested by animals (including humans). The term "food and beverage" as used herein also includes fermented milk.

[0007] Incidentally, improvements in vitality can be assessed by administering the MOS Short-Formed 8-item Health Survey (SF-8) to subjects. The MOS Short-Formed 8-item Health Survey (SF-8) uses the SF-8 questionnaire, the copyright of which is held by iHOPE International. For this reason, users can obtain this questionnaire by registering with iHOPE International.

[0008] (2) The composition for improving vitality according to (1), wherein the concentration of non-fat milk solids is in the range of 4.0% to 20.0%.

[0009] (3) Lactobacillus delbrueckii subsp. bulgaricus OLL1073R-1 (FERM BP-10741) was found to be 10% or less in the above-mentioned non-fat milk solids. 6 cfu or more 10 12 The composition for improving vitality described in (2) above, wherein the content is in the range of cfu or less.

[0010] (4) A composition for enhancing vitality according to (2) or (3), wherein the exopolysaccharide is contained in the non-fat milk solids in an amount of 100 μg to 200 mg.

[0011] The above-described invention can also be expressed as follows. (5) A method for improving vitality, comprising having a subject ingest Lactobacillus delbrueckii subsp. bulgaricus OLL1073R-1 (FERM BP-10741) and a composition containing its exopolysaccharides.

[0012] (6) Use of Lactobacillus delbrueckii subsp. bulgaricus OLL1073R-1 (FERM BP-10741) and its exopolysaccharides in the manufacture of a composition for improving vitality.

[0013] (7) Lactobacillus delbrueckii subsp. bulgaricus OLL1073R-1 (FERM BP-10741) and its exopolysaccharides for use in producing a composition for improving vitality.

[0014] (8) A composition for improving vitality, comprising Lactobacillus delbrueckii subsp. bulgaricus OLL1073R-1 (FERM BP-10741) and its exopolysaccharides as active ingredients.

[0015] (9) A method for using Lactobacillus delbrueckii subsp. bulgaricus OLL1073R-1 (FERM BP-10741) and its exopolysaccharides as a vitality enhancer.

[0016] (10) A method for improving the vitality of a subject by administering Lactobacillus delbrueckii subsp. bulgaricus OLL1073R-1 (FERM BP-10741) and its exopolysaccharides to the subject.

[0017] (11) Lactobacillus delbrueckii subsp. bulgaricus OLL1073R-1 (FERM BP-10741) and its exopolysaccharides for use as a vitality enhancer.

[0018] (12) Use of Lactobacillus delbrueckii subsp. bulgaricus OLL1073R-1 (FERM BP-10741) and its exopolysaccharides for the manufacture of a composition for improving vitality.

[0019] (13) A method for producing a composition for improving vitality by supplying a milk raw material to Lactobacillus delbrueckii subsp. bulgaricus OLL1073R-1 (FERM BP-10741).

[0020] Here, Lactobacillus delbrueckii subsp. bulgaricus OLL1073R-1 (FERM BP-10741) and its exopolysaccharides are capable of exhibiting a vitality-enhancing function. [Effects of the Invention]

[0021] According to the present invention, vitality can be improved by ingesting a composition containing Lactobacillus delbrueckii subsp. bulgaricus OLL1073R-1 (FERM BP-10741) and its exopolysaccharides. In particular, when the composition is fermented milk, the composition can be easily ingested and can contribute greatly to improving vitality. DETAILED DESCRIPTION OF THE INVENTION

[0022] In the present invention, a composition is prepared using at least one 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 bacterium group"). The inventors' extensive research has revealed that this composition can improve vitality. The "composition" referred to here refers to preparations such as liquid diets, supplements, and food additives, foods and beverages (excluding animals and plants), and food and beverage compositions (including processed foods and beverages) that can be ingested by animals (including humans). It is particularly preferred that the composition be fermented milk. Examples of methods for preparing fermented milk include sterilizing and cooling raw milk, adding a lactic acid bacteria starter containing the aforementioned Lactobacillus lactic acid bacteria to the raw milk, and fermenting the raw milk containing the lactic acid bacteria starter at a fermentation temperature and for a fermentation time that results in a predetermined lactic acid acidity. 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.

[0023] 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 bacterial species or strains. Lactic acid bacteria are sometimes classified as plant-derived or 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 lactic acid bacteria strain of the present invention, one or more strains selected from Lactobacillus genus lactic acid bacteria are preferred, as 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).

[0024] In addition, in this case, it is preferable to use Thermophilic bacteria or Streptococcus thermophilus as a lactic acid bacteria starter in combination with Lactobacillus lactic acid bacteria from the viewpoint of production efficiency and palatability. Furthermore, when the Lactobacillus lactic acid bacteria is Lactobacillus delbrueckii subsp. bulgaricus OLL1073R-1 (deposit number: FERM BP-10741), it is more preferable that the Thermophilic bacteria is Streptococcus thermophilus 1131 or Streptococcus thermophilus OLS3059 (deposit number: FERM BP-10740). Furthermore, for the purpose of using as a lactic acid bacteria starter or imparting functionality, fermentation microorganisms such as Lactobacillus lactic acid bacteria and Thermophilic bacteria other than Lactobacillus lactic acid bacteria, bifidobacteria, yeast, etc. may be added.

[0025] Here, "Lactobacillus delbrueckii subsp. bulgaricus OLL1073R-1" has been deposited at the National Institute of Advanced Industrial Science and Technology (AIST) International Patent Organism Depositary Center under deposit number FERM BP-10741 (deposit date: November 29, 2006). Also, "Streptococcus thermophilus OLS3059" has been deposited at the National Institute of Advanced Industrial Science and Technology (AIST) International Patent Organism Depositary Center under deposit number FERM BP-10740 (deposit date: November 29, 2006). Also, this "Lactobacillus delbrueckii subsp. bulgaricus OLL1073R-1" can 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.

[0026] The term "fermented milk" as used herein refers to fermented milk, and includes, but is not limited to, "fermented milk," "lactic acid bacteria beverage," "milk beverage," and "natural cheese" as defined in the Ministerial Ordinance on Milk and Dairy Products (Milk and Dairy Products Ordinance). For example, fermented milk refers to "fermented milk" as defined in the Milk and Dairy Products Ordinance, i.e., raw milk, cow's milk, special cow's milk, raw goat's milk, pasteurized goat's milk, raw sheep's milk, adjusted milk, low-fat milk, non-fat milk, processed milk, or milk containing an equivalent or higher non-fat milk solids, 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. In the fermented milk of the present invention, the concentration of non-fat milk solids is preferably in the range of 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 preferably, for example, 0.2% to 4.0%, more preferably 0.3% to 3.0%, and even more preferably 0.4% to 2.0%.

[0027] 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 stipulate that "a product called yogurt is made from dairy products such as milk and skim milk powder through the lactic acid fermentation action of both Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus, with the two bacteria surviving in large quantities in the final product." In the present invention, "yogurt" encompasses the yogurt defined by the FAO / WHO. Examples of this yogurt include plain yogurt, hard yogurt (set yogurt), soft yogurt, and drinkable yogurt. In the present invention, drinkable yogurt is particularly preferred from the viewpoint of ease of consumption.

[0028] By packaging the composition of the present invention in a single package with an amount appropriate for one intake, the composition of the present invention can be taken appropriately and easily, which is preferable from the standpoint of usability. The appropriate amount for one intake depends on factors such as overall health, energy level, food intake, and constitution, and will vary from person to person. For example, in the case of fermented milk with a non-fat milk solids content of 8.0%, the amount per intake is preferably within the range of 50 mL to 200 mL, more preferably within the range of 80 mL to 150 mL, and even more preferably within the range of 100 mL to 120 mL. Alternatively, the amount per intake is preferably within the range of 50 g to 200 g, more preferably within the range of 80 g to 150 g, and even more preferably within the range of 100 g to 120 g.

[0029] In the present invention, the "form of a single package" includes all forms, for example, common packaging 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 of the present invention can be clarified by describing the use, efficacy, method of administration, etc. of the composition of the present invention in each individual package or in a package containing multiple individual packages, and / or by enclosing an item or the like on which such an explanation is written, and / or by displaying an item or the like on which such explanation is written, such as a separate pamphlet.

[0030] From the viewpoint of enhancing the vitality-enhancing 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. When the composition of the present invention is fermented milk, since the composition has sufficient dietary experience and can be safely taken, there is no particular upper limit to the intake period, and it can be taken indefinitely. However, if an upper limit is imposed, it may be, for example, 60 weeks or less. 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, level of vitality, amount of food consumed, and constitution.

[0031] The composition of the present invention, when ingested, can improve overall well-being and vitality, regardless of whether the lactic acid bacteria in the composition are live or killed.

[0032] It is preferable to label the composition of the present invention with an explanation of its intended use, efficacy, function, type of active ingredient, and method of use. The term "labeling" here includes any labeling intended to inform consumers of the above-mentioned effects. This labeling may include any and all labeling, regardless of the purpose, content, object, or medium of display, as long as it is capable of evoking or inferring the above-mentioned content. Examples of such labeling include labeling the above-mentioned explanation on product packaging or containers, displaying or distributing the above-mentioned explanation in advertisements, price lists, or transaction documents related to the product, or providing information containing these contents via electromagnetic means (such as the Internet).

[0033] When the composition of the present invention is formulated as a product for improving overall health, the product in which the composition for improving overall health is packaged is preferably labeled, for example, "Improved overall health." Furthermore, when the composition of the present invention is formulated as a composition for improving vitality, the product in which the composition for improving vitality is packaged is preferably labeled, for example, "Improved vitality."

[0034] The wording used to make such claims is not limited to the examples mentioned above, and may be synonymous with such meanings. For example, various words that tell consumers "improve overall well-being," "maintain overall well-being," "reduce or prevent a decline in overall well-being," "improve vitality," "reduce or prevent a decline in vitality," "help maintain or improve vitality," "help improve vitality," etc. are acceptable.

[0035] 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.

[0036] In the examples described below, the present invention has found that a composition containing a specific Lactobacillus lactic acid bacteria and its metabolites has the effect of improving overall health and 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 that have these effects.In this case, the daily intake of Lactobacillus lactic acid bacteria to achieve these effects varies depending on age, sex, etc., but can be appropriately determined by those skilled in the art.These daily intake amounts are based on 100 mg of Lactobacillus lactic acid bacteria. 6 Preferably, the number of cfu or more is 10 7 More preferably, 10 8 The upper limit of this intake is not particularly limited, but is, for example, 10 12 cfu.

[0037] The composition of the present invention includes not only the bacterial cells themselves, but also substances derived from bacterial cells, such as disrupted bacterial cells. Furthermore, the metabolites of lactic acid bacteria of the present invention include metabolites obtained by the cultivation 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 cultivation, and the use of these exopolysaccharides 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. [Example]

[0038] The present invention will be described in more detail below based on examples, but the present invention is not limited to these examples.

[0039] 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 with this strain. This yogurt has had a solid 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.

[0040] -test- A parallel group comparative study was conducted between a group that consumed the above-mentioned drinking yogurt and a group that did not. The test conditions are described in detail below. (1) Subjects Subjects who met the following conditions were selected as subjects for this study. A) Women aged 20 or older who hold medical or welfare-related qualifications and work at a medical institution in Ehime Prefecture (excluding doctors and dentists) B) Individuals 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. a) Pregnant women and women who plan to become pregnant during the planned study period b) People with milk allergies c) People with lactose intolerance d) People who have received advice from a doctor about calorie restriction e) Participation in other clinical trials within the past 3 months f) Other individuals who are deemed ineligible by the investigator This study was approved by the Ehime University Hospital Clinical Research Ethics Committee (approval number: Aichi University Hospital Ethics Committee 167015) and the Meiji Co., Ltd. Institutional Review Board (review number: 89). Subjects were recruited from 23 medical institutions in Ehime Prefecture. A total of 936 subjects (aged 20-71 years) were selected as subjects. These subjects were then randomly assigned to a yogurt intake group (473 subjects, 39.3 ± 11.44 years) and a non-yogurt intake group (463 subjects, 39.4 ± 11.4 years). The allocation was adjusted to ensure equal numbers and average ages in both groups within each institution.

[0041] (2) Advance preparation After consenting to participate in the study, the subjects were instructed not to consume any yogurt, lactic acid bacteria drinks, or supplements containing lactic acid bacteria until the results of their randomization were announced. 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, lactic acid bacteria drinks, etc. Meanwhile, the non-intake group was instructed to refrain from consuming all yogurts, lactic acid bacteria drinks, etc. for 16 weeks.

[0042] (3) Test details and results MOS Short-Formed 8-item Health Survey (SF-8) Before the start of the study and after its completion (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 subjective physical and mental health. The SF-8 scales and assessment contents are as follows. For all scales, 50 points is the national standard score, with higher scores indicating better QOL. Statistical analysis of the results of the above questions revealed that the yogurt intake group had significantly improved overall health (P=0.02) and vitality (P=0.01) compared to the non-intake group.

[0043] a) Physical function: How much physical activity and exercise can you perform? b) Daily role function (physical): Are there any physical problems in daily life? c) Physical pain: Have you had any problems such as being unable to work due to physical pain? d) Overall health: How you subjectively feel about your overall health. e) Energy: How energetic or tired you feel. f) Social function: Are there any physical or psychological problems with communication 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]

[0044] The composition of the present invention can improve 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 is an effective measure for maintaining vitality, can significantly contribute to improving vitality, and is therefore very useful. [Accession number]

[0045] FERM BP-10741 FERM BP-10740

Claims

1. Lactobacillus delbrueckii subsp. bulgaricus OLL1073R-1 (FERM BP-10741) and The exopolysaccharide derived from Lactobacillus delbrueckii subsp. bulgaricus OLL1073R-1 (FERM BP-10741) A vitality enhancing composition comprising:

2. It is fermented milk 10. The vitality enhancing composition of claim 1.

3. The concentration of non-fat milk solids ranges from 4.0% to 20.0%.

3. The vitality enhancing composition of claim 1 or 2.

4. The Lactobacillus delbrueckii subsp. bulgaricus OLL1073R-1 (FERM BP-10741) was added to the non-fat milk solids at a concentration of 10 ６ cfu or more 10 １２ Contained within the range of cfu or less The vitality enhancing composition of claim 3.

5. The exopolysaccharide is contained in the non-fat milk solids in an amount of 100 μg or more and 200 mg or less.

5. The vitality enhancing composition of claim 3 or 4.

6. The vitality data was based on responses to the MOS Short-Form 8-item Health Survey (SF-8). A vitality enhancing composition according to any one of claims 1 to 5.