Foods, beverages, quasi-drugs, or pharmaceuticals containing lactic acid bacteria that have hair growth and hair restoration effects

Abstract

To provide food and drink, a quasi drug or a medicament including lactic acid bacteria, the food and drink, the quasi drug or the medicament capable of contributing to hair restoration or the like by actual ingestion of the food and drink, the quasi drug or the medicament by a human being.SOLUTION: Inventors of the invention have found a fact that, first, activation of hair papilla cells is necessary and indispensable for acquiring hair growth, hair restoration and hair growing effects, by screening various kinds of lactic acid bacteria, and the inventors have performed screening for a plurality of lactic acid bacteria with activation of the hair papilla cells as an index, then have selected lactic acid bacteria (Lactobacillus plantarum species), then, the inventors have prepared food and drink using the same lactic acid bacteria, have executed a clinical trial in which a human being (subject) actually ingests the food and drink and have confirmed efficacy of the food and drink, thereby completing the food and drink and the like having the high hair growth effect.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a food, drink, quasi-drug or pharmaceutical product containing Lactobacillus plantarum lactic acid bacteria, its culture solution or fermentation product, which has a hair growth and hair restoration effect on the human body. [Background technology]

[0002] Hair serves to protect the head from external forces and from light such as ultraviolet rays and visible light, and also plays a major role in the appearance of the head from the perspective of fashion and beauty. Hair has a hair cycle, in which it grows and falls out at regular intervals, and the hair cycle can be divided into a growth phase, a regression phase, and a resting phase.

[0003] On the other hand, due to issues such as aging, some individuals may be more susceptible to hair loss depending on their constitution, and various methods such as hair growth agents, quasi-drugs, cosmetics, etc. are used to deal with such hair loss and thinning hair on the head. Various prior patent applications have been published as methods for dealing with such hair loss and thinning hair, but generally, compounds such as minoxidil and finasteride are often used. On the other hand, in recent years, research into lactic acid bacteria for the purpose of maintaining health has been actively conducted as a method other than using such compounds, and methods for promoting hair growth, hair loss prevention, and hair loss prevention using lactic acid bacteria have also been disclosed. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent Publication No. 2015-187171

[0005] Patent Document 1 describes a method that utilizes a specific strain of lactic acid bacteria belonging to the genus Lactococcus. However, the experimental results were obtained by using dermal papilla cells and measuring the production amounts of FGF-7 and VEGF, which are growth factors secreted from the dermal papilla cells, and it has been pointed out that these results were not obtained by actually administering the method to humans. Summary of the Invention [Problem to be solved by the invention]

[0006] Therefore, the present inventors focused on new lactic acid bacteria and set out to develop a method for using such lactic acid bacteria to achieve hair growth and other effects on the human body. In particular, the objective was to develop a food, drink, quasi-drug, or pharmaceutical product that utilizes the lactic acid bacteria and that has been confirmed to be useful for hair growth, etc., when actually orally ingested by humans. [Means for solving the problem]

[0007] The present inventors screened various lactic acid bacteria and, taking advantage of the fact that activation of dermal papilla cells is essential for achieving hair growth, hair restoration, and hair care effects, screened multiple lactic acid bacteria using activation of dermal papilla cells as an indicator and selected lactic acid bacteria. Furthermore, by preparing food and beverages using these lactic acid bacteria and conducting clinical trials in which people (subjects) actually ingested them, the researchers were able to confirm their effectiveness, thereby completing food and beverages with high hair growth effects.

[0008] That is, the first invention of the present application is: "Food, beverages, quasi-drugs or pharmaceuticals containing lactic acid bacteria that have hair growth or hair development effects in the human body, or their culture fluid or fermentation products."

[0009] Next, the food or drink containing the lactic acid bacteria may have a name selected from the group consisting of names of refreshing confectionery, lactic acid bacteria-containing food, lactic acid bacteria drink, and soft drink. That is, the second invention of the present application is: "The food, drink, quasi-drug or pharmaceutical containing the lactic acid bacteria, its culture solution or fermentation product according to claim 1, wherein the food or drink is any one selected from the group consisting of refreshing confectionery, lactic acid bacteria-containing food, lactic acid bacteria drink and soft drink."

[0010] Next, the food or drink containing the lactic acid bacteria of the present invention may be in the form of a solid tablet, for example. That is, the third invention of the present application is: "A food, drink, quasi-drug or pharmaceutical containing the lactic acid bacteria, its culture solution or fermentation product according to claim 1 or 2, wherein the food, drink, quasi-drug or pharmaceutical is in the form of a tablet."

[0011] Next, the lactic acid bacteria are preferably lactic acid bacteria belonging to the species Lactobacillus plantarum. That is, the fourth invention of the present application is: "The food, drink, quasi-drug or pharmaceutical product according to any one of claims 1 to 3, wherein the lactic acid bacterium, its culture solution or fermentation product belongs to the species Lactobacillus plantarum."

[0012] Next, the lactic acid bacteria is preferably Lactobacillus plantarum N793 strain (NITE BP-03233). That is, the fifth invention of the present application is: "The food or drink, quasi-drug, or pharmaceutical product according to any one of claims 1 to 4, wherein the lactic acid bacterium, its culture solution, or its fermentation product is Lactobacillus plantarum N793 strain (NITE BP-03233)." [Effects of the Invention]

[0013] By using and orally administering foods and drinks, quasi-drugs, or pharmaceuticals containing the lactic acid bacteria of the present invention, or their culture broth or fermentation products, it becomes possible to suppress hair loss and thinning hair in the human body without strain. [Brief explanation of the drawings]

[0014] [Figure 1] FIG. 1 shows the results of evaluation of dermal papilla cell activation ability in an example. [Figure 2] FIG. 1 shows the results of the total number of hairs analyzed in a clinical trial. [Figure 3] FIG. 10 is a diagram showing the results of hair thickness from hair analysis in a clinical trial. [Figure 4] FIG. 1 shows the results of the number of non-vellus hairs in a hair analysis in a clinical trial. [Figure 5] FIG. 1 shows the results of non-vellus hair rate from hair analysis in a clinical trial. [Figure 6] FIG. 1 shows the results of hair analysis of vellus hair counts in a clinical trial. [Figure 7] FIG. 1 shows the results of vellus hair rate from hair analysis in a clinical trial. [Figure 8] FIG. 1 shows the results of hair loss analysis from hair analysis in a clinical trial. [Figure 9] FIG. 1 shows the results of a VAS questionnaire on hair loss sensation during hair washing. [Figure 10] FIG. 1 shows the results of a VAS questionnaire on the sensation of hair loss during hair styling. [Figure 11] FIG. 1 shows the results of a VAS questionnaire on the feeling of loss of hair firmness and strength. [Figure 12] FIG. 10 shows the results of a VAS questionnaire on the perception of hair thinness. [Figure 13] FIG. 1 shows the results of a VAS questionnaire on the feeling that hair is not strong. [Figure 14] FIG. 1 shows the results of a VAS questionnaire on the feeling of hair lack in volume. [Figure 15] FIG. 10 is a diagram showing the results of a VAS questionnaire on the sense of visibility of the skin (scalp). [Figure 16] FIG. 1 shows the results of a VAS questionnaire on the sense of visibility of the top of the head, hairline, and parting. [Figure 17] FIG. 1 shows the results of a VAS questionnaire on perceptions of the amount of hair loss. DETAILED DESCRIPTION OF THE INVENTION

[0015] The present invention will be described below with reference to examples, but the present invention is not limited to the following examples. The first invention of the present application is "a food, drink, quasi-drug or pharmaceutical product containing lactic acid bacteria that have a hair growth or hair development effect in the human body."

[0016] Hair growth or hair restoration effect The hair growth or hair care effect referred to in the present invention refers to the effect of increasing the number of hairs, thickening the hair, reducing hair loss, etc., and refers to any one or more of these effects.

[0017] Lactic acid bacteria Examples of the present invention will be described below, but the present invention is not limited to the following examples. Preparation of lactic acid bacteria An example of the lactic acid bacteria used in the present invention is preferably a lactic acid bacterium of the genus Lactobacillus, more specifically, a lactic acid bacterium of the species Lactobacillus plantarum. In the present invention, any lactic acid bacteria of the species Lactobacillus plantarum can be used, but among these, it is particularly preferable to use the following strains of lactic acid bacteria of the species Lactobacillus plantarum.

[0018] 1. Lactobacillus plantarum strain N793 (NITE BP-03233) The lactic acid bacterium of the present invention is Lactobacillus plantarum. In particular, the Lactobacillus plantarum N793 strain (NITE BP-03233) is a lactic acid bacterium belonging to the Lactobacillus plantarum genus. The symbol N793 used in the present invention is a number assigned to the strain by Nissin Foods Holdings Co., Ltd., and this Lactobacillus plantarum N793 strain was first discovered by the present inventors.

[0019] More specifically, the Lactobacillus plantarum N793 strain has been identified as a lactic acid bacterium belonging to Lactobacillus plantarum subsp. plantarum.

[0020] The Lactobacillus plantarum N793 strain of the present invention was deposited at the Patent Microorganisms Depositary of the National Institute of Technology and Evaluation (NITE) on June 18, 2020, under NITE BP-03233. The bacteriological properties of the Lactobacillus plantarum N793 strain of the present invention are shown in Tables 1 and 2. These bacteriological properties were determined according to the method described in Bergey's Manual of Systematic Bacteriology, Vol. 2 (1986). Table 1 shows the shape and other characteristics of this strain, and Table 2 shows the results of a test on sugar utilization using API 50CH and API CHL (manufactured by bioMérieux). In Table 2, "+" indicates positive and "-" indicates negative.

[0021] [Table 1]

[0022] [Table 2]

[0023] Lactic acid bacteria powder, its culture liquid or fermentation products The lactic acid bacteria of the present invention can be used in various forms. For example, in the case of a lactic acid bacteria powder, the lactic acid bacteria can be freeze-dried or can be enzyme-treated and then freeze-dried. Furthermore, in addition to lactic acid bacteria powder, a culture solution of the lactic acid bacteria of the present invention can also be used. Specifically, either a culture solution containing bacterial cells or a culture supernatant can be used. Of course, the bacterial cells can be centrifuged or treated with an enzyme such as a protease or lipase, as needed.

[0024] Furthermore, it may be a fermentation product using lactic acid bacteria powder or its culture solution together with the lactic acid bacteria. That is, fermentation products obtained by purifying compounds or peptides produced by the lactic acid bacteria during the fermentation process can also be used. Specific examples include equol and GABA.

[0025] 〇Food and beverages The lactic acid bacteria powder of the present invention, its culture solution or fermentation product can be used by being incorporated into foods and drinks. First, the food and drink of the present invention can be formulated by adding appropriate carriers and additives to the lactic acid bacteria powder, its culture solution, or its fermentation product, as needed, specifically in various forms such as powder, granules, capsules, tablets, powders, coated tablets, liquids, syrups, juices, etc.

[0026] Furthermore, the food and beverage products containing the lactic acid bacteria powder of the present invention, its culture medium, or its fermentation product may contain the bacteria of the present invention, its culture medium, or its fermentation product as active ingredients, and may of course also contain other ingredients. Specific examples include sugars (starch, dextrin, polysaccharides, monosaccharides, disaccharides, etc.), proteins, various amino acids, lipids, water, vitamins, minerals, flavorings, various food additives, and the like.

[0027] Furthermore, the lactic acid bacteria of the present invention can be used in beverages. Examples include fermented milk containing lactic acid bacteria and lactic acid bacteria beverages containing lactic acid bacteria. The current ministerial ordinance regarding the compositional standards of milk and dairy products does not specifically specify the number of lactic acid bacteria as a component standard, but fermented milk (non-fat milk solids of 8.0% or more) and lactic acid bacteria beverages (non-fat milk solids of 3.0% or more) can have a lactic acid bacteria count of 1.0 x 10 7 cfu / ml or more, and 1.0 x 10 for lactic acid bacteria drinks (non-fat milk solids less than 3.0%) 6A bacterial count of at least cfu / ml is preferred, and this can be achieved by growing the bacteria in a fermentation liquid such as milk or in the form of a final product. In addition to fermented milk and lactic acid bacteria beverages containing lactic acid bacteria, the bacteria can also be used in dairy products such as butter, egg products such as mayonnaise, and sweet breads such as butter cake. They can also be suitably used in processed foods such as instant noodles and cookies.

[0028] Furthermore, the lactic acid bacteria of the present invention, their culture solution or fermentation product can also be usefully contained in foods for specified health uses, nutritional supplements, functional foods, etc., in addition to general foods and beverages. The names of the foods and beverages in the present invention are not particularly limited, and examples thereof include refreshing confectionery, lactic acid bacteria-containing foods, lactic acid bacteria drinks, and soft drinks, but of course are not limited to these.

[0029] Quasi-drugs, pharmaceuticals The lactic acid bacteria powder, its culture solution, or fermentation product of the present invention can be used by being incorporated into orally ingested quasi-drugs and pharmaceuticals, in addition to foods.Specific examples include orally ingestible forms such as drinks and tablets. That is, the lactic acid bacteria of the present invention, its culture solution, or fermentation product can be extracted or powdered by concentration, separation, or the like, and then used as a quasi-drug or pharmaceutical product containing the ingredient as an active ingredient. For example, the extract can be bottled, or the dried powder of the fermentation solution can be granulated or encapsulated using an excipient or compressed into tablets.

[0030] Furthermore, quasi-drugs and pharmaceuticals may contain the lactic acid bacteria powder of the present invention, its culture solution, or fermentation products as an active ingredient, and may of course contain other ingredients (e.g., sugars, proteins, amino acids, lipids, water, vitamins, minerals, etc.) in addition to the active ingredient. [Example]

[0031] 1. Screening of lactic acid bacteria Lactic acid bacteria for use in foods and drinks, quasi-drugs, or pharmaceuticals containing the lactic acid bacteria powder of the present invention, its culture solution, or fermentation product were screened as follows. The hair cycle is a cycle in which hair goes through three phases: growth, catagen, and resting. The longest period of the hair cycle is the growth phase, which usually lasts about 3 to 6 years.

[0032] The anagen phase is maintained by growth factors such as keratinocyte growth factor, insulin-like growth factor 1, and vascular endothelial growth factor. These growth factors are produced by dermal papilla cells located deep within the hair root. Keratinocyte growth factor secreted from dermal papilla cells is known to act directly on hair matrix cells, which are the source of hair, promoting their proliferation and division, and is therefore considered to be the growth factor that acts most directly on hair. Based on the above, it is assumed that dermal papilla cells are necessary for hair growth, and that activating dermal papilla cells will lead to hair growth. For this reason, we evaluated the dermal papilla cell-activating ability of various lactic acid bacteria.

[0033] The lactic acid bacteria species tested were Lactobacillus plantarum (3 species), Lactobacillus casei / paracasei (3 types), Lactobacillus rhamnosus (3 types), Lactobacillus fermentum (3 types), Lactobacillus reuteri (3 types), and Lactobacillus lactis (3 types).

[0034] 2. Dermal papilla cell activation test <Preparation of the test sample (lactic acid bacteria powder suspension)> Lactic acid bacteria were cultured in MRS medium (Becton Dickinson) shown in Table 3 at 37°C for 24 hours. The grown cells were then collected using a centrifuge. The collected cells were washed with sterile water and collected using a centrifuge. This washing and collection process was repeated three times. After heat sterilization at 95°C for 15 minutes, the cells were again collected using a centrifuge. The collected cells were freeze-dried using a freeze dryer to obtain a lactic acid bacteria powder. The lactic acid bacteria powder was suspended in PBS (PBS(-) pH 7.4, Gibco) to a concentration of 1 mg / mL to prepare a lactic acid bacteria powder suspension.

[0035] [Table 3]

[0036] <Evaluation of dermal papilla cell activation ability> The dermal papilla cell activating effect of the test sample (lactic acid bacteria powder suspension) obtained above was evaluated. 4 Human dermal papilla cells were seeded at a density of 100 cells / well and cultured in a CO2 incubator (5% CO2, 37°C) for 6 hours. Then, 100 μL of D-MEM medium (4% FBS) containing each test substance (final concentration: 1%) was added. After incubation in a CO2 incubator (5% CO2, 37°C) for 72 hours, the number of dermal papilla cells in the culture medium was measured by spectrophotometry. Measurements were performed using the Cell Counting Kit-8 (Dojindo Laboratories). PBS (PBS(-), pH 7.4, Gibco) was used as a control. Dermal papilla cell activation was evaluated based on the dermal papilla cell activation rate, with the control set at 1. The measurement results are shown in Table 4. As shown in Table 4, Lactobacillus plantarum was found to have a high dermal papilla cell activation rate. The test results are shown in Table 4. The results are shown in a graph in Figure 1. ─Test Results─

[0037] [Table 4]

[0038] As a result, it was found that Lactobacillus plantarum (3 species) has a high ability to activate hair follicle papilla cells.

[0039] 2. Clinical trial intake test The above-mentioned hair papilla cell activation test revealed that Lactobacillus plantarum has high activity. Of the three strains tested, the N793 strain (NITE BP-03233), which had the highest activity, was tested in a clinical trial to verify its effectiveness.

[0040] 2-1. Manufacturing of foods containing lactic acid bacteria Lactic acid bacteria cultivation Lactic acid bacteria were cultured at 37°C for 24 hours in MRS medium (Becton Dickinson) shown in Table 3. The grown cells were then collected using a centrifuge. The collected cells were washed with sterilized water and collected using a centrifuge. This washing and collection process was repeated three times. After heat sterilization at 95°C for 15 minutes, the cells were again collected using a centrifuge. The collected cells were freeze-dried using a freeze-dryer to obtain a lactic acid bacteria powder.

[0041] Manufacture of the test food (food containing lactic acid bacteria) of the example A lactic acid bacteria-containing food product was manufactured by blending lactic acid bacteria powder and excipients. The excipients included reduced maltose syrup, powdered cellulose, calcium stearate, and fine silicon dioxide. The raw materials were mixed thoroughly using a rocking mixer. The tablets were then sieved through a mesh and pressed into tablets using a tablet press. The prepared lactic acid bacteria-containing food product had the ingredient composition shown in Table 5.

[0042] [Table 5] The nutritional components (per tablet) of the lactic acid bacteria-containing food are shown in Table 6.

[0043] [Table 6] We have completed the production of a food product (tablets) containing lactic acid bacteria. Clinical trials were conducted using the tablets as test meals.

[0044] ·subject Subjects were selected based on the following criteria 1) to 4). 1) Japanese men and women aged 20 to 59 at the time of consent 2) People who are aware of thinning hair 3) Subjects who agree to not change their current hair styling methods (hair length, hairstyle, perm, etc.), hair dyeing methods (hair dyes), and hair washing methods (hair washes) during the study period. 4) Subjects who are able to consent to a local haircut by a professional (a 1cm x 1cm area approximately 3cm to the right of the intersection of the horizontal line connecting the midline of the head and the top of the left and right ear helices, with clippers to leave a length of approximately 0.5mm). The actual number of subjects was 13, of which 6 were men and 7 were women, with a mean age of 50.23 ± 1.95 years.

[0045] Feeding method The test diet was administered as described in Table 7.

[0046] [Table 7]

[0047] -Observation schedule of subject's scalp hair The observation schedule for the subjects' head hair was as follows: The number of observations was six, and the observation periods were before use, two days after use, 12 weeks after use, 12 weeks + 2 days after use, 24 weeks after use, and 24 weeks + 2 days after use. The test food was consumed at home for 168 days.

[0048] Test results To observe the subject's scalp hair (hair analysis), a digital microscope (HIROX, KH-2000) was used to examine the hair in the local hair-cut area (1 cm x 1 cm) described above. Test items included hair analysis, including total number of hairs, number of hairs, hair thickness, number of non-vellus hairs, and hair loss analysis. Statistical analysis was performed using Dunnett's test between before intake and 12 weeks after intake, and between before intake and 24 weeks after intake (+: P < 0.1 *: P < 0.05 **: P < 0.01 ***: P < 0.001). +: P < 0.1 was considered to indicate a significant trend, and P < 0.05 was considered to indicate a significant difference. The results for each item are shown below.

[0049] 〇Hair analysis / total number Before ingestion, the number of hairs was 163.7±10.4, after 12 weeks it was 169.1±10.6, and after 24 weeks it was 175.8±11.3. Compared to before ingestion, the number of hairs increased by 5.4 after 12 weeks and 12.1 after 24 weeks, with a significant difference observed after 24 weeks (P=0.006). The results are shown in Table 8.

[0050] [Table 8] The graph is also shown in Figure 2.

[0051] 〇Hair analysis / hair thickness Before ingestion, the mean diameter was 58.9±3.3 μm, after 12 weeks it was 61.0±3.4 μm, and after 24 weeks it was 62.7±3.1 μm. Compared to before ingestion, the mean diameter increased by 2.1 fibers after 12 weeks and by 3.8 fibers after 24 weeks, with a significant trend observed after 12 weeks (P < 0.1). Furthermore, a significant difference was observed after 24 weeks (P = 0.001). The results are shown in Table 9.

[0052] [Table 9]

[0053] The graph is also shown in Figure 3.

[0054] Hair analysis / Number of non-vellus hairs (firm, hard hairs, hair diameter 40 μm or more) μ The number of firm, hard hairs with a diameter of 40 μm or more was 121.2 ± 12.3 before ingestion, 131.8 ± 13.2 after 12 weeks of ingestion, and 141.0 ± 12.3 after 24 weeks of ingestion. Compared to before ingestion, the number significantly increased by 10.6 hairs (P = 0.025) after 12 weeks of ingestion and 19.8 hairs (P < 0.001) after 24 weeks of ingestion. The results are shown in Table 10.

[0055] [Table 10] The graph is also shown in Figure 4.

[0056] Hair analysis / non-vellus hair rate The non-vellus hair rate (%) for firm, hard hairs with a diameter of 40 μm or more was calculated as the number of non-vellus hairs in the localized cut area divided by the total number of hairs. The non-vellus hair rate was 74.8 ± 5.9 before intake, 78.3 ± 6.2 after 12 weeks of intake, and 80.8 ± 5.4 after 24 weeks of intake. Compared to before intake, the rate increased by 3.5% after 12 weeks of intake and 6.0% after 24 weeks of intake, with a significant trend observed after 12 weeks of intake (P < 0.1). A significant difference was also observed after 24 weeks of intake (P = 0.002). The results are shown in Table 11.

[0057] [Table 11] The graph is also shown in Figure 5.

[0058] 〇Hair analysis / number of vellus hairs The number of soft hairs (vellus hairs) with a diameter of less than 40 μm was 42.5 ± 11.6 before ingestion, 37.2 ± 11.3 after 12 weeks of ingestion, and 34.8 ± 10.4 after 24 weeks of ingestion. Compared to before ingestion, the number decreased by 5.3 after 12 weeks of ingestion and 7.7 after 24 weeks of ingestion, with a significant difference observed after 24 weeks of ingestion (P = 0.021). The results are shown in Table 12.

[0059] [Table 12] The graph is also shown in Figure 6.

[0060] Hair analysis / vellus hair rate The vellus hair rate (%) for soft hair (vellus hair) with a hair diameter of less than 40 μm was calculated as the number of vellus hairs in the local cut area divided by the total number of hairs. The vellus hair rate was 25.2 ± 5.9 before intake, 21.7 ± 6.2 after 12 weeks of intake, and 19.2 ± 5.4 after 24 weeks of intake. Compared to before intake, the rate decreased by 3.5% after 12 weeks of intake and 6.0% after 24 weeks of intake, with a significant trend observed after 12 weeks of intake (P < 0.1). A significant difference was observed after 24 weeks of intake (P = 0.002). The results are shown in Table 13.

[0061] [Table 13] The graph is also shown in Figure 7.

[0062] Hair analysis / hair loss analysis After washing and drying by a hairdresser, the number of fallen hairs was collected and measured. Before ingestion, the number was 109.5±15.4 hairs, after 12 weeks of ingestion it was 78.6±12.8 hairs, and after 24 weeks of ingestion it was 75.9±15.4 hairs. Compared to before ingestion, there was a trend of a decrease of 30.9 hairs (P < 0.1) after 12 weeks of ingestion and 33.6 hairs (P < 0.1) after 24 weeks of ingestion. The results are shown in Table 14.

[0063] [Table 14] The graph is also shown in Figure 8.

[0064] 〇VAS survey A visual analogue scale (VAS) questionnaire was conducted to ask about the sensation of hair loss when washing, the sensation of hair loss when styling, the actual sensation of hair loss, the fineness of the hair, and the strength of the hair. The Visual Analogue Scale (VAS) questionnaire involves asking the subject to draw a vertical line on a 100mm line, with the extreme ends being the two extremes, to represent their subjective sensations at the time of filling out the questionnaire, and measuring the length from the end to the vertical line to obtain the VAS score. This is a method for evaluating the subject's subjective sensations.

[0065] In this evaluation, for example, when rating "feeling of hair loss when washing hair," participants were asked to answer on a 100mm line, with the left end representing "feeling of no hair loss when washing hair (hair from the drain, hair on the towel used to dry hair, etc.)" (score 0) and the right end representing "feeling of extremely bad hair loss when washing hair (hair from the drain, hair on the towel used to dry hair, etc.)" (score 100). Therefore, the smaller the number, the better the evaluation.

[0066] 1) Hair loss when washing hair (hair in the drain, hair on the towel used to dry hair, etc.) The mean values ​​were 71.5±5.8 before ingestion, 60.2±8.3 after 12 weeks, and 47.8±7.0 after 24 weeks. Compared to the mean values ​​before ingestion, the mean values ​​were 11.3 after 12 weeks and 23.7 after 24 weeks, showing a significant difference after 24 weeks (P = 0.001). The results are shown in Table 15.

[0067] [Table 15] The graph is also shown in Figure 9.

[0068] 2) Feeling of hair loss when styling hair (drying, brushing, combing, etc.) The mean values ​​were 65.5±6.1 before ingestion, 53.5±7.9 after 12 weeks, and 46.9±7.4 after 24 weeks. Compared to before ingestion, the mean values ​​decreased by 12.0 after 12 weeks and 18.6 after 24 weeks, with a significant trend observed after 12 weeks of ingestion (P < 0.1). A significant difference was also observed after 24 weeks of ingestion (P = 0.007). The results are shown in Table 16.

[0069] [Table 16] The graph is also shown in Figure 10.

[0070] 3) Lack of firmness and strength in hair The mean values ​​were 70.8±4.9 before ingestion, 61.3±4.8 after 12 weeks, and 53.4±4.3 after 24 weeks. Compared to before ingestion, the mean values ​​decreased by 9.5 after 12 weeks and 17.4 after 24 weeks, with a significant difference observed after 24 weeks (P = 0.029). The results are shown in Table 17.

[0071] [Table 17] The graph is also shown in FIG.

[0072] 4) Thinness of hair The mean values ​​were 76.4±4.8 before ingestion, 67.5±6.2 after 12 weeks, and 57.2±4.8 after 24 weeks. Compared to before ingestion, the mean values ​​decreased by 8.9 after 12 weeks and 19.2 after 24 weeks, with a significant difference observed after 24 weeks (P = 0.024). The results are shown in Table 18.

[0073] [Table 18] The graph is also shown in FIG.

[0074] 5) The hair is not very strong The mean values ​​were 65.0±6.5 before ingestion, 60.6±6.7 after 12 weeks, and 46.5±6.9 after 24 weeks. Compared to before ingestion, the mean values ​​decreased by 4.4 after 12 weeks and by 18.5 after 24 weeks, with a significant difference observed after 24 weeks (P = 0.044). The results are shown in Table 19.

[0075] [Table 19] The graph is also shown in FIG.

[0076] 6) Lack of hair volume The values ​​were 77.8±5.6 before ingestion, 76.7±5.0 after 12 weeks, and 59.3±6.3 after 24 weeks. Compared to before ingestion, the values ​​decreased by 1.1 after 12 weeks and 18.5 after 24 weeks, with a significant difference observed after 24 weeks (P = 0.022). The results are shown in Table 20.

[0077] [Table 20] The graph is also shown in FIG.

[0078] 7) Visibility of scalp The values ​​were 78.0±6.3 before ingestion, 77.8±4.5 after 12 weeks, and 63.4±4.9 after 24 weeks. Compared to before ingestion, the values ​​decreased by 0.2 after 12 weeks and by 14.6 after 24 weeks, with a significant trend observed after 24 weeks (P<0.1). The results are shown in Table 21.

[0079] [Table 21] The graph is also shown in FIG.

[0080] 8) The visibility of the top of the head, hairline, and part The mean values ​​were 80.8±5.0 before ingestion, 80.5±4.5 after 12 weeks, and 63.5±4.3 after 24 weeks. Compared to before ingestion, the mean values ​​decreased by 0.3 after 12 weeks and by 17.3 after 24 weeks, with a significant difference observed after 24 weeks (P = 0.013). The results are shown in Table 22.

[0081] [Table 22] The graph is also shown in FIG.

[0082] 9) Realizing the amount of hair loss The mean values ​​were 67.3±8.5 before ingestion, 60.5±4.8 after 12 weeks, and 44.4±4.8 after 24 weeks. Compared to before ingestion, the mean values ​​decreased by 6.8 after 12 weeks and by 22.9 after 24 weeks, with a significant difference observed after 24 weeks (P = 0.011). The results are shown in Table 23.

[0083] [Table 23] The graph is also shown in FIG.

Claims

1. A food or drink containing Lactobacillus plantarum N793 strain (NITE BP-03233) lactic acid bacteria, which has a hair growth or hair development effect in the human body, or a culture solution or fermentation product thereof.

2. A food or beverage containing lactic acid bacteria, its culture liquid or fermentation product as described in claim 1, wherein the food or beverage is any one selected from the group consisting of names of refreshing confectionery, lactic acid bacteria-containing food, lactic acid bacteria beverage and soft drink.

3. 3. A food or drink containing the lactic acid bacteria, its culture solution or fermentation product according to claim 1 or 2, in the form of a tablet.

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