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Method of producing lactic acid bacterium having antiallergic effect

A manufacturing method and technology of lactic acid bacteria, which can be applied to medical preparations containing active ingredients, microorganism-based methods, allergic diseases, etc., can solve the problems of lack of anti-allergic activity, no research on the relationship between anti-allergic effects of lactic acid bacteria, etc. Reduced culture cost, excellent anti-allergic effect, and inhibitory effect on IgE production

Inactive Publication Date: 2008-01-02
CALPIS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In addition, it is known to use components such as peptone (a partially hydrolyzed protein that is not precipitated by ammonium sulfate, a protein secondary derivative used as a microbial culture medium component) as a protein hydrolyzate as one of the nutrient sources of the medium, but the peptone The relationship between the species of lactic acid bacteria and the antiallergic effect of lactic acid bacteria is unknown
In particular, they are completely unaware of the fact that even though the number of lactic acid bacteria itself increases, sufficient antiallergic activity may not be obtained
[0007] Therefore, the current situation is that the relationship between the anti-allergic effect of lactic acid bacteria and the composition of the medium has not been studied so far, and the composition of the medium has only been selected focusing on the growth characteristics of lactic acid bacteria.

Method used

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  • Method of producing lactic acid bacterium having antiallergic effect

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Prepare media using Casein Peptone Plus

[0045] In 10g of fish meat extract (trade name: Ehrlich's meat extract, manufactured by Kukuto Pharmaceutical Industry), 5g of yeast extract (trade name: MEAST P2G, manufactured by ASAHI-FH), 20g of glucose, 1g of mono-oil Decapolyglyceride (trade name: Polyglycerinester POEME J-0381V, manufactured by Riken Vitamin), 5g sodium acetate crystal (food additive specification standard), 0.1g magnesium sulfate crystal (food additive specification standard) and 2g dipotassium hydrogen phosphate ( Add 10 g of casein peptone (trade name: CaseinPeptone Plus, manufactured by Organotechnie) to food additive specification standards), add purified water, quantify to 1 L, adjust the pH to 6.8 with sodium hydroxide, and place in an autoclave at 121°C Sterilize in medium for 20 minutes to prepare culture medium 1).

Embodiment 2

[0075] Tablet preparation

[0076] Add 1 kg of casein peptone (trade name: Casein Peptone Plus, manufactured by Organotechnie), 0.5 kg of yeast extract (trade name: yeast peptone standard type FORganotechnie), 2.25 kg of sucrose, and 0.1 kg of decaglycerol monooleate (trade name : SUNSOFT Q-17S, manufactured by Taiyo Chemical), 0.5kg sodium acetate crystal (food additive standard), 0.5kg dipotassium hydrogen phosphate (food additive standard), 0.1kg magnesium sulfate crystal (food additive standard) 1kg fish meat extract (trade name: Bacterio-N-KS (B), manufactured by MARUHA), add purified water, quantify to 100L, and adjust to pH 6 with about 50% sodium hydroxide dissolved (food additive specification standard). 8. After sterilizing at 121°C for 20 minutes according to the usual method, cool down to the culture temperature of 35°C to prepare the culture medium.

[0077] Aseptically inoculate 1 to 5% of the primers cultured at 35°C using the same medium, stir for 15 minutes, ...

Embodiment 3

[0082] manufacturing of beverages

[0083] Add 1 kg of casein peptone (trade name: Casein Peptone Plus, manufactured by Organotechnie), 0.5 kg of yeast extract (trade name: Yeast Peptone Standard Type F, manufactured by Organotechnie), 2.25 kg of sucrose, and 0.1 kg of decaglycerol monooleate (trade name: SUNSOFT Q-17S, manufactured by Sun Chemical), 0.5kg sodium acetate crystal (food additive standard), 0.5kg dipotassium hydrogen phosphate (food additive standard), 0.1kg magnesium sulfate crystal (food additive standard) specifications), 1kg fish extract (trade name: Bacterio-N-KS(B), manufactured by MARUHA), add purified water, measure to 100L, adjust to pH 6.8 with about 50% sodium hydroxide, and Methods After sterilizing at 121°C for 20 minutes, cool down to the culture temperature of 35°C to prepare the culture medium.

[0084] Aseptically inoculate 1 to 5% of the primers cultured at 35° C. using the same medium, stir for 15 minutes, stop the stirring blades, and culture...

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Abstract

It is intended to disclose a method of producing a lactic acid bacterium which has an antiallergic effect characterized by comprising culturing a lactic acid bacterium in a medium containing a casein hydrolysate. Furthermore, it is intended to provide an antiallergic agent containing, as the active ingredient, a lactic acid bacterium having been cultured by the method as described above; and a food and a drink having an antiallergic effect which contain, as the active ingredient, a lactic acid bacterium having been cultured by the method as described above.

Description

technical field [0001] The present invention relates to a method for producing lactic acid bacteria having an excellent antiallergic effect by increasing the production amount of cytokines in a living body through oral intake, an antiallergic agent and a food and drink containing the lactic acid bacteria as an active ingredient. Background technique [0002] It is known that lactic acid bacteria also have the effect of improving the immune activity of the organism, and are used as active ingredients of antiallergic agents, etc. (for example, See JP-A-2004-26729 (Patent Document 1)). Usually, in order to obtain the above-mentioned physiological effects of lactic acid bacteria, it is necessary to ingest a relatively large amount of bacterial cells. [0003] On the other hand, it is known that commercially available MRS medium for research and the like are used for the cultivation of lactic acid bacteria, and nutritional components such as yeast extract and beef extract can be...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23L1/30A23L2/52A61K35/74A61P37/08C12R1/23A61K35/747
CPCC12N1/20A61K35/747A23L1/3014A23L2/52A23L1/3056A23L33/135A23L33/19A61P37/08
Inventor 藤原茂泽田大辅吉川彰水谷润
Owner CALPIS
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