HK1262813A1 - Composition for inhibiting erythema, method of using same, method for preparing same, method for inhibiting erythema, and lactic acid bacteria product - Google Patents

Description

Composition for inhibiting erythema, method for using and method for producing the same, method for inhibiting erythema, and lactic acid bacterium product

Technical Field

The present invention relates to compositions for inhibiting erythema production and methods of use and manufacture thereof. Furthermore, the present invention also relates to methods of inhibiting erythema production. Further, the present invention relates to a lactic acid bacterium product.

Background

The skin, which is the largest organ of a human, is in a state of being constantly in contact with the external environment unlike other organs, and may be affected by various external factors. Therefore, various abnormalities in the skin occur. As such an external factor, for example, ultraviolet rays can be shown. In recent years, the amount of ultraviolet rays that are poured onto the earth surface has increased with the destruction of the ozone layer and the like. Therefore, adverse effects on the skin (for example, inflammation or immunosuppression of the skin, oxidation, DNA damage, skin cancer, reduction in skin barrier function, erythema generation, wrinkle formation, reduction in elasticity, promotion of skin aging, etc.) caused by excessive ultraviolet rays are feared.

In addition, if ultraviolet rays are bathed in a large amount, erythema may be generated on the skin after several hours. Therefore, studies have been made in the past on "suppression of erythema production by administration of a cosmetic product containing lactobacillus (see, for example, international publication No. 2006/095764 and the like)," ラクトバチルス genus bacterium を containing stoppered でなる cosmetic product を, and inhibition of すること of the production を of the outer periphery of the upper periphery of the macula ").

Documents of the prior art

Patent document

Patent document 1: international publication No. 2006/095764

Disclosure of Invention

Technical problems to be solved by the invention

The present invention addresses the problem of providing a composition for inhibiting erythema, which can sufficiently inhibit the formation of skin erythema.

Means for solving the problems

The composition for inhibiting erythema according to the 1 st aspect of the present invention comprises a polysaccharide-containing lactic acid bacteria product (hereinafter referred to as "polysaccharide-containing lactic acid bacteria product (polysaccharide body containing lactic acid bacteria) as an active ingredient. That is, the polysaccharide-containing lactic acid bacterium product is used as a composition for inhibiting erythema production or as one component thereof. In addition, the term "composition" as used herein includes: pharmaceutical preparations, supplements, food additives, and other preparations, foods and beverages (excluding animals and plants themselves), and food and beverage compositions (including processed foods and beverages), which can be ingested by animals (including humans).

As a result of intensive studies by the present inventors, it was revealed that the composition for inhibiting erythema production according to the 1 st aspect of the present invention can sufficiently inhibit the production of skin erythema.

Further, in the above-described composition for inhibiting erythema production, the polysaccharide-containing lactic acid bacterium product is preferably produced by combining Lactobacillus delbrueckii subsp. In addition, the Lactobacillus delbrueckii subspecies bulgaricus is preferably at least one of Lactobacillus delbrueckii subspecies bulgaricus OLL1247 bacteria (accession number: NITE BP-01814) and Lactobacillus delbrueckii subspecies bulgaricus 2038 bacteria; specifically, Streptococcus thermophilus is preferably at least one of Streptococcus thermophilus OLS3078 bacterium (accession No.: NITE BP-01697) and Streptococcus thermophilus 1131 bacterium.

The composition for inhibiting erythema preferably further contains a sphingolipid (スフィンゴ lipo-natans) as an active ingredient.

Further, the above composition for inhibiting erythema preferably further contains a collagen peptide as an active ingredient.

Further, the composition for inhibiting erythema preferably reduces the erythema intensity of the skin of the person who takes the composition by 1 or more by taking the composition daily for 4 weeks or more. In addition, when a polysaccharide-containing lactic acid bacteria product and sphingolipids are added as active ingredients to a composition for inhibiting erythema, the intake amount is 200 μ g or more per day of the polysaccharide and 4mg or more per day of the sphingolipids. In addition, when a composition for inhibiting erythema is added with a polysaccharide-containing lactic acid bacteria product, sphingolipids and collagen peptides as active ingredients, the intake amount is 200 μ g or more per day of the polysaccharide, 4mg or more per day of the sphingolipids and 400mg or more per day of the collagen peptides.

Further, the above-mentioned composition for inhibiting erythema preferably increases the minimum erythema dose on the skin of the person who takes the composition by daily intake for 4 weeks or more. The minimum erythema dose is preferably increased by 1 or more, more preferably increased by 2 or more, more preferably increased by 3 or more, and still more preferably increased by 4 or more. In addition, when a polysaccharide-containing lactic acid bacteria product and sphingolipids are added as active ingredients to a composition for inhibiting erythema, the intake amount is 200 μ g or more per day of the polysaccharide and 4mg or more per day of the sphingolipids. In addition, when a composition for inhibiting erythema is added with a polysaccharide-containing lactic acid bacteria product, sphingolipids and collagen peptides as active ingredients, the intake amount is 200 μ g or more per day of the polysaccharide, 4mg or more per day of the sphingolipids and 400mg or more per day of the collagen peptides.

Further, the above-mentioned composition for inhibiting erythema preferably increases the intensity of pigmentation on the skin of the person who takes the composition by daily intake for 4 weeks or more. The intensity of pigmentation is preferably increased by 1 or more, more preferably by 2 or more. In addition, when a polysaccharide-containing lactic acid bacteria product and sphingolipids are added as active ingredients to a composition for inhibiting erythema, the intake amount is 200 μ g or more per day of the polysaccharide and 4mg or more per day of the sphingolipids. In addition, when a composition for inhibiting erythema is added with a polysaccharide-containing lactic acid bacteria product, sphingolipids and collagen peptides as active ingredients, the intake amount is 200 μ g or more per day of the polysaccharide, 4mg or more per day of the sphingolipids and 400mg or more per day of the collagen peptides.

The method according to claim 2 of the present invention is a method of using a polysaccharide-containing lactic acid bacterium product as a composition for inhibiting erythema. Namely, a polysaccharide-containing lactic acid bacterium product for use as a composition for inhibiting erythema production is provided.

The method for inhibiting erythema according to claim 3 of the present invention is a method in which the composition for inhibiting erythema is orally ingested in an amount of not less than 200 μ g per day of polysaccharide for at least 7 days (1 week). However, except for the act of treating a human. The intake time is preferably 1 week or more, more preferably 2 weeks or more, further preferably 3 weeks or more, and particularly preferably 4 weeks or more.

In the method for producing a composition for inhibiting erythema according to aspect 4 of the present invention, the composition for inhibiting erythema is produced by supplying a milk raw material to a polysaccharide-producing lactic acid bacterium. That is, here, the polysaccharide-containing lactic acid bacterium product is used for producing a composition for inhibiting erythema generation.

Drawings

FIG. 1 is a bar graph showing erythema scores for each sample involved in Experimental example 1.

Fig. 2 is a bar graph showing Δ a values of each sample involved in experimental example 1.

Fig. 3 is a bar graph showing erythema scores for each sample involved in experimental example 2.

Fig. 4 is a bar graph showing erythema scores for each sample involved in experimental example 3.

Detailed Description

The composition for inhibiting erythema according to an embodiment of the present invention is an orally ingestible composition for inhibiting erythema caused by sun exposure (ultraviolet irradiation), and contains a polysaccharide-containing lactic acid bacterium product (hereinafter referred to as "polysaccharide-containing lactic acid bacterium product") as an active ingredient. In addition, in the composition for inhibiting erythema, the composition preferably further contains sphingolipids, more preferably sphingolipids and collagen peptides, as an active ingredient in addition to the polysaccharide-containing lactic acid bacteria product. Hereinafter, the effective components of the composition for inhibiting erythema production will be described in detail, and then embodiments of the composition for inhibiting erythema production will be described, and any component in each embodiment will be described in detail. Further, a method of efficiently ingesting the composition for inhibiting erythema production and the effect thereof will be described in detail later.

(1) Polysaccharide-containing lactic acid bacteria product

In an embodiment of the invention, the polysaccharide-containing lactic acid bacteria product comprises: polysaccharide-containing lactic acid bacteria fermented product (hereinafter referred to as "polysaccharide-containing lactic acid bacteria fermented product"), polysaccharide-containing lactic acid bacteria culture (hereinafter referred to as "polysaccharide-containing lactic acid bacteria culture"), polysaccharide-containing lactic acid bacteria metabolite, and the like.

The term "lactic acid bacteria" as used herein is a general term for lactic acid-producing microorganisms that utilize glucose as a nutrient source and have an absorption and utilization rate of sugars of 50% or more, and has the following characteristics as physiological properties: gram-positive cocci or bacilli, no motility, no sporulation ability, catalase-negative, and the like. Since ancient times, lactic acid bacteria have been eaten worldwide through fermented milk and the like, and are considered to be extremely safe microorganisms. To date, lactic acid bacteria are divided into the following 11 genera: lactococcus (Lactococcus), Lactobacillus (Lactobacillus), Leuconostoc (Leuconostoc), Pediococcus (Pediococcus), Streptococcus (Streptococcus), Weissella (Wissella), Tetracoccus (Tetragenococcus), Oenococcus (Oenococcus), Enterococcus (Enterococcus), Vagococcus (Vagococcus), Carnobacterium (Carnobacterium) genera. In the embodiment of the present invention, all of these lactic acid bacteria can be used, and among them, it is particularly preferable to use Lactobacillus delbrueckii subsp. Further, the Lactobacillus delbrueckii subspecies bulgaricus referred to herein is preferably at least one of Lactobacillus delbrueckii subspecies bulgaricus OLL1247 bacterium (accession No.: NITE BP-01814) and Lactobacillus delbrueckii subspecies bulgaricus 2038 bacterium; the Streptococcus thermophilus is preferably at least one of Streptococcus thermophilus (Streptococcus thermophilus) OLS3078 bacterium (accession No.: NITE BP-01697) and Streptococcus thermophilus (Streptococcus thermophilus)1131 bacterium. Here, Lactobacillus delbrueckii subsp. bulgaricus OLL1247 strain was internationally deposited under budapest treaty at 3/6 (deposit date) 2014 at the patent deposit center for independent administrative human article evaluation technology substrate (total Sickle, 2-5-8122, loc. on mitsubishi gmbh, qian prefecture, japan) as deposit number NITE BP-01814. Moreover, Streptococcus thermophilus (Streptococcus thermophilus) OLS3078 strain was internationally deposited under the Budapest treaty at 23.8.2013 (deposit date) at the national institute for evaluation of technology, Ministry of independent administrative sciences, patent microorganism Collection (2-5-8122. RTM. total Sickle available in Kyowa Kagaku K.K.) as deposit number NITE BP-01697. Further, Lactobacillus delbrueckii subsp.bulgaricus 2038 and Streptococcus thermophilus 1131 can be obtained by isolating Bulgaricus yogurt LB81 (registered trademark) manufactured by Mingzhi Kagaku K.K.

The term "lactic acid bacteria fermentation product" as used herein refers to a culture itself obtained by fermentation with lactic acid bacteria. The lactic acid bacteria fermentation product includes a fermentation product of lactic acid bacteria and a treated product thereof, for example: a culture filtrate or a culture supernatant obtained by sterilizing a culture (lactic acid bacteria fermented product) by filtration/centrifugation, membrane separation or the like, a concentrate obtained by concentrating the culture filtrate/culture supernatant or lactic acid bacteria fermented product or the like with an evaporator or the like, a gelatinized product (ペースト product), a diluted product or a dried product (frozen, heated, decompressed or the like). In addition, in the preparation of the treated product, one of the above-mentioned treatment steps such as filtration, centrifugation, membrane separation and the like, precipitation, concentration, gelatinization, dilution, drying and the like, or a combination of a plurality of the treatment steps may be performed. Examples of the culture medium for the culture include: skimmed milk powder culture medium and MRS culture medium containing yeast extract.

The lactic acid bacteria product is particularly preferably a milk fermentation or a milk culture of lactic acid bacteria. Examples of the milk fermentation product or the milk culture include fermented milk (yogurt) and polysaccharides. Fermented milk (yogurt) is a fermented food prepared by mixing lactic acid bacteria or yeast in milk and fermenting, and is widely consumed for its good taste and beauty and health. The fermented milk (yogurt) may preferably be prepared as a supernatant. The fermented milk may be added with a thickener or gelling agent such as pectin, guar gum, xanthan gum, carrageenan, and processed starch, in addition to a culture solution such as skim milk powder or whey decomposition product.

Examples of milk include: animal milk such as cow milk and processed products thereof (e.g. skim milk, whole milk powder, skim milk powder, condensed milk (れ tetra milk), casein, whey, fresh cream, compound cream, butter, buttermilk powder, cheese, etc.); vegetable milk such as soybean milk derived from soybean, etc. The milk may or may not be sterilized.

As the raw material of the fermented milk, for example, a raw material called a fermented milk raw material mixture (fermented milk raw material ミックス) may be mentioned. The fermented milk raw material mixture means a mixture containing raw milk and other ingredients. The fermented milk raw material mixture can be obtained by, for example, dissolving and mixing raw materials commonly used in the production of fermented milk, such as raw milk, water, and other optional ingredients (e.g., granulated sugar, saccharides, sweeteners, acidulants, minerals, vitamins, and flavors). The raw milk may contain: water, raw milk, sterilized milk, skim milk, whole milk powder, skim milk powder, whole concentrated milk, skim concentrated milk, buttermilk, butter, cream, cheese, etc. The raw milk may contain: whey Protein Concentrate (WPC), Whey Protein Isolate (WPI), alpha-lactalbumin (alpha-La), beta-lactoglobulin (beta-Lg), and the like.

Fermented milk is produced through the steps of preparing a raw material mixture, sterilizing (heating) the raw material mixture, cooling the raw material mixture, adding a fermentation agent (スターター), fermenting, cooling fermented milk, and the like, as in the conventional method. In the step of preparing the raw material mixture, the raw materials are mixed (prepared). In addition, the above-mentioned step may be performed under the conditions usually used for producing fermented milk. Further, it is preferable to perform the (heating) sterilization step of the raw material mixture, the cooling step of the raw material mixture, the addition step of the fermentation agent, the fermentation step, and the cooling step of the fermented milk in this order.

As a medium for culturing lactic acid bacteria, a commonly used medium can be used. That is, any medium may be used as long as it contains a nitrogen source, inorganic substances, and other nutrients in appropriate amounts in addition to the main carbon source. As the carbon source, according to the nutrient source utilization characteristics (the reserving property) of the microorganism to be used, there can be used: lactose, glucose, sucrose, fructose, starch hydrolysates, molasses, and the like. As the nitrogen source, organic nitrogen-containing substances such as casein hydrolysate, whey protein hydrolysate, α -lactalbumin, β -lactoglobulin, glycomacropeptide and soybean protein hydrolysate can be used. In addition, as the proliferation promoter, meat extract, fish meat extract, yeast extract, and the like can be used.

The lactic acid bacteria are preferably cultured in an anaerobic state, and usually preferably in a microaerobic state used for liquid static culture or the like. For the culture method in the anaerobic state, a known method such as a method of culturing under a carbon gas phase may be used, or other methods may be used. The culture temperature is generally preferably in the range of 30 ℃ to 47 ℃, more preferably 35 ℃ to 46 ℃, and still more preferably 37 ℃ to 45 ℃. The pH of the medium during the culture of lactic acid bacteria is preferably maintained in the range of 6 to 7, but may be in other pH ranges as long as the bacteria grow. The culture time of the lactic acid bacteria and the like is usually preferably in the range of 1 hour to 48 hours, more preferably 8 hours to 36 hours, and still more preferably 10 hours to 24 hours.

Typically, the non-fat milk solid content of the fermented milk (yogurt) is 8 wt% or more, and the number of lactic acid bacteria or yeast is 10 ⁶ More than 10 per mL ¹¹ Within a range of not more than one/mL.

(2) Sphingolipids

In the embodiment of the present invention, sphingolipids are a general term for lipids having sphingoid bases (base スフィンゴ イ ド), which are components constituting eukaryotic cell membranes, and it has been shown that an effect of improving skin barrier function and the like can be obtained by oral ingestion. Examples of the sphingolipids include naturally derived sphingolipids such as: sphingolipids derived from cow milk, goat milk (ヤギ milk), goat milk, horse milk, etc.; sphingolipids from egg yolk; sphingolipids derived from grains such as soybean, rice, and corn; sphingolipids derived from konjak; sphingolipids from sugar beet. Among these sphingolipids, sphingolipids derived from milk are preferred, and more specifically sphingolipids derived from cow milk are preferred. The sphingolipids include sphingomyelin (スフィンゴ ミ エ リ ン), ceramides, glucosylceramides, galactosylceramides. In the embodiment of the present invention, the sphingolipid is preferably at least one selected from the group consisting of sphingomyelin, ceramide, glucosylceramide, and galactosylceramide. The sphingolipid is preferably a sphingolipid phosphate (スフィンゴ リ ン lipo-pouenin), more preferably sphingomyelin. These sphingolipids can be prepared from natural raw materials by a conventional method, and commercially available products can also be used.

Sphingomyelin is one of sphingolipids derived from milk, and it has been shown that a prophylactic effect or an ameliorating effect on deterioration of skin conditions (reduction in skin barrier function, skin dryness/desquamation (かさつき), reduction in stratum corneum water content, atopic dermatitis, etc.) can be obtained by oral intake.

The sphingomyelin is a substance composed of ceramide and phosphorylcholine, and is hydrolyzed by sphingomyelinase into ceramide and phosphorylcholine. Further, ceramides are hydrolyzed by ceramidase into sphingoid bases and fatty acids. Then, on the one hand, most of the fatty acids are absorbed by the small intestinal epithelial cells; on the other hand, a part of the sphingoid bases are resynthesized to sphingomyelin, ceramide, or the like. In addition, decomposition of sphingomyelin by intestinal bacteria has been reported.

In general, examples of the molecular species contained in sphingomyelin (particularly milk-derived sphingomyelin) include sphingomyelin molecular species in which phosphorylcholine or phosphorylethanolamine is bonded to a ceramide structure in which "sphingosine or dihydrosphingosine having a carbon chain number in the range of 16 to 18" and "fatty acid having a carbon chain number in the range of 14 to 26" are amide-bonded.

It has been shown that if fermented milk (yogurt) is ingested together with sphingomyelin, the absorption of sphingomyelin in the body can be increased, i.e., the absorption of sphingomyelin is improved. And also shows that the absorption of ceramide is increased at this time. By taking lactic acid bacteria product, absorption of sphingolipids can be promoted. Further, by allowing sphingolipids containing sphingomyelin to be efficiently absorbed into the body, various beneficial effects and effects can be enjoyed in addition to the effect of improving the skin barrier function.

As described above, ceramide is a substance obtained by binding a sphingosine base (base スフィンゴ) to a fatty acid, and is hydrolyzed into a sphingoid base and a fatty acid by ceramidase. Examples of the molecular species contained in the ceramide include a molecular species in which "sphingosine, sphinganine, diensphingosine (スフィンガジエニン), phytosphingosine, or hydroxysphingosine (ヒドロキシスフィンゲニン) having a carbon chain number of 16 to 18" is amide-bonded to "fatty acid or hydroxyfatty acid having a carbon chain number of 14 to 26".

Glucosylceramide is a substance in which glucose is bound to ceramide formed from a sphingosine base and a fatty acid, and is hydrolyzed into ceramide and glucose by glucosylceramide hydrolase. Examples of the molecular species contained in glucosylceramides include glucosylceramide molecular species in which "sphingosine, sphinganine, diensphingosine, phytosphingosine, or hydroxyasphingosine having a carbon chain number of 16 to 18" and "fatty acid or hydroxyfatty acid having a carbon chain number of 14 to 26" are amide-bonded to each other and glucose is bonded to the ceramide structure.

The galactosylceramide is a substance in which galactose is bonded to a ceramide formed from a sphingosine base and a fatty acid, and is hydrolyzed into ceramide and galactose by galactosylceramide hydrolase. Examples of the molecular species contained in galactosylceramide include galactosylceramide molecular species in which galactose is bonded to ceramide molecular species in which "sphingosine, dihydrosphingosine, diensphingosine, phytosphingosine, or hydroxyasphingosine having a carbon chain number of 16 to 18" and "fatty acid or hydroxyfatty acid having a carbon chain number of 14 to 26" are amide-bonded.

The content of the sphingolipid in the composition for inhibiting erythema according to the embodiment of the present invention is preferably in the range of 7 parts by mass or more and 12 ten thousand parts by mass or less, more preferably in the range of 15 parts by mass or more and 2500 parts by mass or less, further preferably in the range of 35 parts by mass or more and 500 parts by mass or less, and particularly preferably in the range of 90 parts by mass or more and 250 parts by mass or less, with respect to 100 parts by mass of the polysaccharide.

(3) Collagen peptide

In an embodiment of the present invention, a collagen peptide refers to a peptide having an average molecular weight of about 10000 or less, which is obtained by hydrolyzing collagen to have a low molecular weight. Such collagen peptides can be produced by using commercially available products or by a known method (see, for example, Japanese patent laid-open publication No. 2006-. Examples of the method for producing a collagen peptide include: a method for hydrolyzing collagen contained in fish, cattle, pig, chicken, etc., or gelatin obtained by heating and denaturing collagen. In addition, collagen peptides are easily dissolved in cold water and can be dissolved at a high concentration, and therefore, they are excellent in handling properties, as compared with gelatin and mucopolysaccharides which are hardly soluble in water and are difficult to dissolve at a high concentration if hot water is not used. The collagen peptide may be added as a powder directly to the raw material, or may be added as a solution by dissolving in water, and is preferably added as a solution for uniform mixing.

In the composition for inhibiting erythema according to the embodiment of the present invention, collagen peptides having a molecular weight of about 1000 to 8000 derived from fish skin, fish scale, pig skin, and chicken feet are preferably used.

The content of collagen peptide in the composition for inhibiting erythema according to the embodiment of the present invention is preferably in the range of 700 parts by mass or more and 250 ten thousand parts by mass or less, more preferably in the range of 1500 parts by mass or more and 25 ten thousand parts by mass or less, still more preferably in the range of 3500 parts by mass or more and 50000 parts by mass or less, and particularly preferably in the range of 9000 parts by mass or more and 25000 parts by mass or less, relative to 100 parts by mass of the polysaccharide.

(4) Compositions for inhibiting erythema

The composition for inhibiting erythema according to the embodiment of the present invention can be formulated into pharmaceutical products, supplements, food additives, and the like; drinks and foods (except for animals and plants) and drink and food compositions (including processed drinks and foods).

In the embodiment of the present invention, the preparation refers to a preparation prepared as an oral preparation according to a conventional method in combination with additives acceptable for use in formulation. The formulation may take the form of: solid preparations such as tablets, powders, fine granules (salts), granules, capsules, pills, sustained release agents, and the like; liquid preparations such as solution, suspension, emulsion, etc. Examples of additives acceptable for formulation include: excipients, stabilizers, preservatives, wetting agents, emulsifiers, lubricants, sweeteners, colorants, flavors, buffers, antioxidants, pH adjusters, and the like. In addition, specific examples of the food additive include: processed seasoning, flavoring, compound seasoning (prepared ミックス), etc.

In the embodiment of the present invention, the food or drink and the food or drink composition refer to products processed for human and animal diets, and are not particularly limited as long as the products can be taken orally in the form of a solution, suspension, emulsion, powder, solid molded product, or the like. Examples of the food or drink and the food or drink composition include: dairy products such as milk beverages (including processed milk), yogurt, lactobacillus beverages, fermented milk, ice cream, butter, cheese, etc.; beverages such as refreshing beverages, fruit juice beverages, vegetable beverages, soybean milk beverages, coffee beverages, tea beverages, jelly beverages, powdered beverages such as cocoa and smoothie (スムージー), powdered sports beverages, powdered nutritional supplement beverages, powdered food for beauty treatment, powdered soup bases, steamed bread premixed flour (しパン, もと steamed), concentrated beverages, and alcoholic beverages; wheat flour products such as bread, pasta, noodles, cake premixed flour (ケ ー キ ミックス), fried breading (yangtao powder), bread flour and the like; desserts such as chocolate, chewing gum, candy (), cookies, gummy candy, snacks, Japanese snacks, jelly, and pudding; curry, pasta sauce, French vegetable puree (ポトフ), stew (シチュー), Japanese food steamed food (レトルト); processed oils and fats such as butter, margarine, coating butter (スプレッド), mayonnaise (マヨネーズ), etc.; instant foods such as lyophilized foods; processed product of agricultural products such as canned agricultural products, jam/mandarin orange sauce, pickled food, boiled bean, cereals (シリアル), and mixed porridge (Chaozhou); processed aquatic products; processed livestock products; frozen foods such as pizza, baked rice (ドリア), milk-baked vegetables (グラタン), Chinese vegetables (yellow vegetables), and fried foods (フライ); liquid food, and further animal feed, tablet, cosmetic for oral use, etc.

In addition, in an embodiment of the present invention, the food or drink and the food or drink composition further include: functional food, health nutritional food, health food, specific health food, functional marker food, nutritional functional food, food for patients, infant formula powder, powder for pregnant or lactating women, or classified products such as drinks and foods with markers for reducing the risk of diseases. The indication of reducing the risk of a disease is an indication of a food or drink having a possibility of reducing the risk of a disease, and is an indication or a recognized indication which is made according to or by reference to the standards specified by the FAO/WHO codex committee on the common food code (コーデックス member).

In the embodiment of the present invention, any component may be added to the food or drink and the food or drink composition as necessary. Such optional components are not particularly limited, and may be, for example: sweetening agent and sour agent as ingredients for food and beverage; juices or extracts of vegetables, fruits, and nuts (although shown in practical embodiments); vitamins, minerals, amino acids, and other nutrients; useful microorganisms such as lactic acid bacteria (excluding essential lactic acid bacteria according to the embodiment of the present invention), bifidobacteria, and propionibacteria, and fermented products thereof; functional saccharides such as oligosaccharides; existing functional materials such as royal jelly, glucosamine, astaxanthin, polyphenol, etc.; perfume, pH regulator, excipient, sour agent, colorant, emulsifier, antiseptic, etc.

< method of effectively ingesting composition for inhibiting erythema production and Effect thereof >

The composition for inhibiting erythema according to the embodiment of the present invention is preferably ingested orally at a polysaccharide intake of 200 μ g or more per day for at least 7 days. By thus taking the composition for inhibiting erythema production, the minimum erythema dose and the pigmentation intensity can be increased while the erythema intensity is reduced by 1 or more. In addition, when a polysaccharide-containing lactic acid bacteria product and sphingolipids are added as active ingredients to a composition for inhibiting erythema, the intake amount is 200 μ g or more per day of the polysaccharide and 4mg or more per day of the sphingolipids. In addition, when a composition for inhibiting erythema is added with a polysaccharide-containing lactic acid bacteria product, sphingolipids and collagen peptides as active ingredients, the intake amount is 200 μ g or more per day of the polysaccharide, 4mg or more per day of the sphingolipids and 400mg or more per day of the collagen peptides.

The amount of the polysaccharide to be taken is not particularly limited as long as it is not harmful to the human body, but is preferably within a range of 200. mu.g/day or more and 60000. mu.g/day or less, more preferably within a range of 300. mu.g/day or more and 45000. mu.g/day or less, still more preferably within a range of 400. mu.g/day or more and 30000. mu.g/day or less, and particularly preferably within a range of 500. mu.g/day or less and 15000. mu.g/day or less, in consideration of cost performance (the expression "mass/day or more" is synonymous with the expression "mass/day" and the expression "mass/day or less" is synonymous with the expression "mass/day or less"). The amount of the sphingolipid and collagen peptide to be taken up at the stage of determining the amount of the polysaccharide to be taken up can be derived from the above-mentioned limitation of the amount of the polysaccharide to 100 parts by mass, and more specifically, the amount of the sphingolipid is preferably in the range of 4 mg/day to 500 mg/day, more preferably in the range of 6 mg/day to 400 mg/day, further preferably in the range of 8 mg/day to 300 mg/day, and particularly preferably in the range of 10 mg/day to 200 mg/day. The collagen peptide is preferably in the range of 400 mg/day to 20000 mg/day, more preferably in the range of 600 mg/day to 15000 mg/day, still more preferably in the range of 800 mg/day to 10000 mg/day, and particularly preferably in the range of 1000 mg/day to 5000 mg/day.

The necessary amount of each of the above-mentioned active ingredients may be an amount necessary for human administration experiments, or may be converted from an amount necessary for administration in animal experiments (e.g., mouse experiments) to an amount necessary for human administration based on the data of the food safety committee by using the following formula.

(necessary administration amount in human (converted value)). times (necessary administration amount in animal) × (female body weight lower limit value: 40 kg)/(safety factor: 100)

Examples

< Experimental example >

The present invention will be described in more detail below with reference to experimental examples. The present invention is not limited to the following experimental examples.

Experimental example 1

In this experimental example, the effect of polysaccharides on skin erythema under uv irradiation was verified. Specifically, erythema was produced on the skin by irradiating hairless mice with ultraviolet rays, and the influence of the polysaccharide on the state was examined.

(1-1) preparation of yogurt A

After inoculating Lactobacillus delbrueckii subsp. bulgaricus (L.sp.) OLL1247 and Streptococcus thermophilus (Streptococcus thermophilus) OLS3078 bacteria to a medium containing 10% by mass of skim milk powder, the medium was fermented and heated at 43 ℃ for 3 hours. The yogurt A thus obtained contained 110. mu.g/g of polysaccharide.

The content of polysaccharides in yogurt A was measured by the phenol-sulfuric acid method (Hodge et al, Methods in carbohydrate chemistry, Vol.1, p.338 (1962)). The details are as follows.

First, 1g of trichloroacetic acid was added to 10g of yogurt A and sufficiently stirred. Subsequently, the yogurt A to which trichloroacetic acid was added was centrifuged at 10000rpm for 10 minutes at 4 ℃ and the supernatant was transferred to another tube. Then, after adding 2 times volume of 99.5% ethanol to the supernatant, the ethanol-added supernatant was left in a freezer overnight to produce a precipitate in the tube. The precipitate was centrifuged at 10000rpm for 10 minutes at 4 ℃ and then 3mL of ultrapure water was added to the obtained precipitate as a polysaccharide extract. Then, 500. mu.L of a phenol reagent (5% (w/v)) was added to 500. mu.L of the polysaccharide extract solution and the mixture was stirred, and then 2.5mL of concentrated sulfuric acid was added to the mixture and the mixture was immediately stirred for 10 seconds. Thereafter, the mixture was left at room temperature for 20 minutes or more, and then the absorbance of the mixture at 490nm was measured using a spectrophotometer. Further, after a control solution was prepared in the following manner, the absorbance at 490nm of the control solution was measured in the same manner as described above. After 500. mu.L of phenol reagent (5% (w/v)) was added to 500. mu.L of the standard glucose solution and the mixture was stirred, 2.5mL of concentrated sulfuric acid was added to the mixture, and the mixture was immediately stirred for 10 seconds. Thereafter, the mixture was left at room temperature for 20 minutes or more.

(1-2) preparation of polysaccharide extract

A part of yogurt A was fractionated (し was fractionated), and 3 times the amount of ethanol was added to the supernatant and the mixture was frozen. Thereafter, the supernatant was subjected to centrifugal separation to obtain a precipitate. Then, the precipitate was freeze-dried to obtain a polysaccharide extract. In addition, 11.3g of yogurt A contained 70mg of polysaccharide extract.

(1-3) erythema on the skin caused by UV irradiation

After 24 hairless mice (Hos: HR-1, female, 8 weeks old, manufactured by Japan エスエルシー Co., Ltd.) were acclimated for 4 days, the hairless mice were divided into 8 groups, and water, yogurt A and a polysaccharide extract (hereinafter, these are collectively referred to as "sample") were orally administered to the hairless mice of each group for 10 days. Yogurt A was administered at 11.3g/kg body weight/day, and the polysaccharide extract group was administered at 70mg/kg body weight/day. And, after 7 days from the start of administration of each sample, 0.4mW/cm was used ² The hairless mouse was irradiated with ultraviolet light for 50 seconds (GL 20SE (wavelength region: 280nm to 400nm, peak wavelength: 306nm) manufactured by Sankyo electric Co., Ltd. was used as an ultraviolet irradiation device), and the amount of ultraviolet light at this time was 20mJ/cm ² (＝0.4mW/cm ² X 50 seconds)). After 3 days from the start of the ultraviolet irradiation, the degree of erythema on the back skin of each hairless mouse was scored (for scoring method, see the following description). Hereinafter, for the sake of convenience of explanation, the group of hairless mice to which water was administered (corresponding to comparative example) is referred to as "control group"; a hairless mouse group (corresponding to examples) to which yogurt a was orally administered at 11.3g/kg body weight/day was referred to as "yogurt a group"; the group of hairless mice to which the polysaccharide extract was orally administered at 70mg/kg body weight/day (corresponding to the examples) was referred to as "polysaccharide extract group".

(1-4) evaluation

(1-4-1) evaluation by assessment of differentiation

The degree of erythema in the skin of the hairless mice in each of the above groups was evaluated by visual observation. The 5-stage evaluation with the score of 1-5 is as follows: "5: height (a symptom is observed in 50% or more of the surface area of the body of the ultraviolet-irradiated portion, and a vivid red color is displayed); 4: moderate (symptoms are observed at 30% or more of the surface area of the body at the site irradiated with ultraviolet rays, and a distinct red color is shown); 3: mild (symptoms are observed in 10% or more of the surface area of the body at the site irradiated with ultraviolet rays, showing a reddish color); 2: mild (mild redness was observed on the surface of the body at the site irradiated with ultraviolet light); 1: none (normal hue) ". That is, the lower the score value, the higher the erythema-inhibiting effect. In addition, as shown in fig. 1, the results of the present experimental example significantly reduced the score of the yogurt a group and the polysaccharide extract group as compared with the control group. Namely, the inhibitory effect on erythema generation caused by ultraviolet irradiation was observed in yogurt A and the polysaccharide extract.

(1-4-2) evaluation by Δ a value

The degree of erythema in the skin of each of the above groups of hairless mice was evaluated by obtaining L.a.b.values from skin images. Specifically, a value (Δ a value) obtained by subtracting a value of uv unirradiated site from a value of uv unirradiated site of each hairless mouse was obtained. That is, the lower the value (Δ a value), the higher the erythema-inhibiting effect. In addition, as shown in fig. 2, the results of the present experimental example showed that Δ a values of the yogurt group a and the polysaccharide extract group were significantly decreased as compared with the control group. Namely, the inhibitory effect on erythema generation caused by ultraviolet irradiation was observed in yogurt A and the polysaccharide extract.

Experimental example 2

In this experimental example, the influence of the polysaccharide content in the lactic acid bacteria fermented product on the skin erythema under ultraviolet irradiation was verified. Specifically, erythema was produced on the skin by irradiating hairless mice with ultraviolet rays, and the influence of the amount of polysaccharide in the lactic acid bacteria fermented product on the state was examined.

(2-1) preparation of yogurt B

After inoculating Lactobacillus delbrueckii subsp. bulgaricus 2038 and Streptococcus thermophilus (Streptococcus thermophilus)1131 into a medium containing 10% by mass of skim milk powder, the medium was fermented and heated at 43 ℃ for 3 hours. The yogurt B thus obtained contained 42. mu.g/g of polysaccharide. The content of polysaccharide in yogurt B was measured by the phenol-sulfuric acid method shown in experimental example 1.

(2-2) erythema on the skin caused by UV irradiation

24 hairless mice (Hos: HR-1, female, 8 weeks old, Japan)エスエルシー corporation) for 4 days, the hairless mice were divided into 8 groups, and water, yogurt A prepared in Experimental example 1, and yogurt B (hereinafter, these are collectively referred to as "samples") were orally administered to the hairless mice of each group for 10 days. In addition, yogurt A and yogurt B were both administered at 11.3g/kg body weight/day. And, after 7 days from the start of administration of each sample, 0.4mW/cm was used ² The hairless mouse was irradiated with ultraviolet light for 50 seconds (GL 20SE (wavelength region: 280nm to 400nm, peak wavelength: 306nm) manufactured by Sankyo electric Co., Ltd. was used as an ultraviolet irradiation device), and the amount of ultraviolet light at this time was 20mJ/cm ² (＝0.4mW/cm ² X 50 sec)). After 3 days from the start of ultraviolet irradiation, the degree of erythema on the back skin of each hairless mouse was evaluated in the same manner as in example 1. Hereinafter, for the sake of convenience of explanation, the group of hairless mice to which water was administered (corresponding to comparative example) is referred to as "control group"; a hairless mouse group (corresponding to examples) to which yogurt a was orally administered at 11.3g/kg body weight/day was referred to as "yogurt a group"; the group of hairless mice to which yogurt B was orally administered at 11.3g/kg body weight/day (corresponding to the examples) was referred to as "yogurt B group".

(2-3) evaluation results

The results of this experimental example are shown in fig. 3, and the score values are significantly lower in the order of yogurt B group and yogurt a group than the control group. That is, it is shown that yoghurts with higher polysaccharide content have a higher ability to inhibit erythema production.

Experimental example 3

In this experimental example, the effect of the "composition containing a lactic acid bacteria fermented product, sphingomyelin, and collagen peptide" on skin erythema under ultraviolet irradiation was examined. Specifically, the inventors have confirmed the effect of the "composition containing a lactic acid bacteria fermentation product, sphingomyelin, and collagen peptide" on the state of a hairless mouse by irradiating the mouse with ultraviolet rays to cause erythema on the skin.

(3-1) erythema on the skin caused by UV irradiation

24 hairless mice (Hos: HR-1, female, 8 weeks old, Japan エスエルシー Co., Ltd.) were acclimated for 4 days and then treatedThe mice were grouped into 8 mice each, and "water", "a mixture of sphingomyelin and collagen peptide" and "a mixture of yogurt, sphingomyelin and collagen peptide" (hereinafter these will be collectively referred to as "samples") were orally administered to hairless mice of each group for 10 days, respectively. In addition, as for the "mixture of sphingomyelin and collagen peptide", sphingomyelin (PC 700 manufactured by フォンテラ Co., Ltd., sphingomyelin content 16.5 mass%) was administered at 10mg/kg body weight/day, and collagen peptide (イクオス manufactured by Xintian 12476; 12521 チン, from fish scales, molecular weight: 3000 to 5000, collagen peptide content 88.0 mass%) was administered at 1.0g/kg body weight/day; "mixture of yogurt, sphingomyelin and collagen peptide", yogurt (Mingzuba yogurt zero fat manufactured by Mingzhi, Ltd., lactic acid bacteria starter: Lactobacillus delbrueckii subsp. bulgaricus 2038 bacteria and Streptococcus thermophilus 1131 bacteria, polysaccharide content 80 μ g/g) was administered at 11.3g/kg body weight/day, sphingomyelin (PC 700 manufactured by フォンテラ, sphingomyelin content 16.5 mass%) was administered at 10mg/kg body weight/day, and collagen peptide (イクオス manufactured by Xintian 1247612521 チン, from fish scales, molecular weight: 3000 to 5000, collagen peptide content 88.0 mass%) was administered at 1.0g/kg body weight/day. And, after 7 days from the start of administration of each sample, 0.4mW/cm was used ² The hairless mouse was irradiated with ultraviolet light for 50 seconds (GL 20SE (wavelength region: 280nm to 400nm, peak wavelength: 306nm) manufactured by Sankyo electric Co., Ltd. was used as an ultraviolet irradiation device), and the amount of ultraviolet light at this time was 20mJ/cm ² (＝0.4mW/cm ² X 50 seconds)). After 3 days from the start of ultraviolet irradiation, the degree of erythema on the back skin of each hairless mouse was evaluated and differentiated in the same manner as in example 1. Hereinafter, for the sake of convenience of explanation, the group of hairless mice to which water was administered (corresponding to comparative example) is referred to as "control group"; a group of hairless mice (corresponding to examples) to which a mixture of sphingomyelin at 10mg/kg body weight/day and collagen peptide at 1.0g/kg body weight/day was administered was referred to as "sphingomyelin&Collagen peptide group "; hairless mouse group (phase) to which a mixture of 11.3g/kg body weight/day of yogurt, 10mg/kg body weight/day of sphingomyelin, and 1.0g/kg body weight/day of collagen peptide was administeredAs in the examples) referred to as "yoghurt&Sphingomyelin&Collagen peptide group ".

(3-2) evaluation results

As shown in fig. 4, the results of this experimental example showed that the score values were significantly lower in the order of the sphingomyelin/collagen peptide group and the yogurt/sphingomyelin/collagen peptide group than the control group. That is, it was shown that the combined ingestion of yogurt and sphingomyelin and collagen peptides more effectively inhibits the generation of erythema caused by ultraviolet irradiation than the combined ingestion of sphingomyelin and collagen peptides.

Experimental example 4

In this experimental example, the effect of the yogurt containing sphingomyelin & collagen peptides on the production of erythema on human skin under uv irradiation was verified. Specifically, erythema was generated on the skin by irradiating human with ultraviolet rays, and the effect of the yogurt containing sphingomyelin & collagen peptides on the state was examined.

(4-1) inhibition of skin erythema caused by ultraviolet irradiation

First, a healthy female 22 of 30 to 40 years old was named as a subject, and the minimal Erythema Dose (Minimum Erythema Dose: MED) of these subjects was measured. Then, ultraviolet rays of 1.5 times the amount of MED were irradiated in a circle of about 8mm in diameter at 4 positions on the back of these subjects (illuminance: 0.42 mW/cm) ² The ultraviolet irradiation time of (1) for 60 to 120 seconds (the irradiation time varies depending on the minimum erythema dose of the subject), and 24 hours after the completion of the ultraviolet irradiation, the values of a-x of the ultraviolet-irradiated part and the ultraviolet-unirradiated part of the subject were measured. Then, 12 of 22 subjects ingested, according to yogurt (yogurt B prepared in Experimental example 2, having a polysaccharide content of 42. mu.g/g) of 190 g/day, sphingomyelin (PC 700 manufactured by フォンテラ Co., Ltd., sphingomyelin content of 16.5 mass%) of 10 mg/day, and collagen peptide (イクオス manufactured by Kanji corporation, New Tian 12476; \ 12521 チン, from fish scales, having a molecular weight of 3000 to 5000, and a collagen peptide content of 88.0 mass%) of 1.0 g/day, contained sphingomyelin&Irradiating collagen peptide yogurt for 4 weeks with ultraviolet rays with the same illuminance as before ingestion for the same time, and irradiating the subjects with ultraviolet rays 24 hours after the completion of the ultraviolet irradiationThe a-values of the portions and the portions not irradiated with ultraviolet rays were measured. Furthermore, the remaining 10 subjects did not take the sphingomyelin-containing food&Collagen peptide yogurt was irradiated with ultraviolet rays of the same illuminance for the same time as before ingestion, and values of a-x values of the ultraviolet irradiated site and the ultraviolet non-irradiated site of these subjects were measured 24 hours after completion of the ultraviolet irradiation. Hereinafter, for the sake of convenience of explanation, the medicine containing sphingomyelin will not be taken in&The group of subjects (corresponding to the comparative example) with collagen peptide yogurts was referred to as "non-ingested group"; will take in the composition containing sphingomyelin&The group of subjects (corresponding to the examples) of yoghurt containing collagen peptides is referred to as "ingested group".

(4-2) evaluation method and evaluation results

The erythema intensity (value a (a value a) obtained by subtracting the value a (a value a) of the ultraviolet-unirradiated site from the value a (a value a) of the ultraviolet-unirradiated site before the intake) and after the ultraviolet irradiation for 24 hours in each group after the intake for 4 weeks, that is, (erythema intensity) { (value a (a value a) of the ultraviolet-irradiated site after the intake) - (value a (a value a) of the ultraviolet-unirradiated site after the intake) } (value a (a) of the ultraviolet-unirradiated site before the intake) - (value a (a) of the ultraviolet-unirradiated site before the intake). The results of this experimental example are shown in table 1. By long-term intake of yoghurt containing sphingomyelin & collagen peptides, the Δ a values are significantly reduced compared to before intake. That is, it was shown that erythema formation caused by ultraviolet rays was suppressed in humans by long-term ingestion of yoghurts containing sphingomyelin & collagen peptides.

[ Table 1]

*: significant difference relative to pre-ingestion (P <0.05) (paired t-test)

Experimental example 5

In this experimental example, the effect of the yogurt containing sphingomyelin & collagen peptides on the production of erythema on human skin under uv irradiation was verified. Specifically, MED was measured by irradiating human with ultraviolet rays to cause erythema on the skin, and the effect of the yogurt containing sphingomyelin & collagen peptides on this state was examined.

(5-1) MED measurement

First, a healthy female 22 of 30 to 40 years old was named as a subject, and the back of the subject was irradiated with ultraviolet rays. Further, the ultraviolet irradiation is performed in accordance with SPF measurement standard (SPF measurement standard of Japan cosmetic industry Association)<2011 revised edition>) The process is carried out. Specifically, ultraviolet rays with an irradiation increment width (irradiation increment width) of 1.2 times were irradiated in a circular shape with a diameter of about 8mm at 6 positions on the backs of the subjects using a high-performance ultraviolet irradiator (specifically, 0.24mW/cm at each position) ² 、0.29mW/cm ² 、0.35mW/cm ² 、0.42mW/cm ² 、0.50mW/cm ² 、0.60mW/cm ² 60 seconds) after the completion of the ultraviolet irradiation, the MED was measured by visual sensory evaluation of skin erythema of each subject according to the SPF measurement standard. Then, 12 of 22 subjects ingested, according to yogurt (yogurt B prepared in Experimental example 2, having a polysaccharide content of 42. mu.g/g) of 190 g/day, sphingomyelin (PC 700 manufactured by フォンテラ Co., Ltd., sphingomyelin content of 16.5 mass%) of 10 mg/day, and collagen peptide (イクオス manufactured by Kanji corporation, New Tian 12476; \ 12521 チン, from fish scales, having a molecular weight of 3000 to 5000, and a collagen peptide content of 88.0 mass%) of 1.0 g/day, contained sphingomyelin&After 4 weeks of yogurt with collagen peptides, the subjects were irradiated with ultraviolet rays at the same illuminance for the same time as before the intake at each position on the back of the subjects, and 24 hours after the completion of the ultraviolet irradiation, the subjects were visually evaluated for erythema on the skin, and the MED of the subjects was measured. Furthermore, the remaining 10 subjects did not take the sphingomyelin-containing food&Collagen peptide yogurt was prepared by irradiating the back of a subject with ultraviolet rays of the same illuminance as before the intake for the same time, and measuring the MED of the subject by visually and organoleptically evaluating the skin erythema of the subject 24 hours after the completion of the ultraviolet irradiation. In addition, hereinafter, for convenience of explanation, it will not be takenContaining sphingomyelin&The group of subjects (corresponding to the comparative example) with collagen peptide yogurts was referred to as "non-ingested group"; will take in the composition containing sphingomyelin&The group of subjects (corresponding to the examples) of yoghurt containing collagen peptides is referred to as "ingested group".

(5-2) evaluation results

The results of this experimental example are shown in Table 2. For the non-ingested group, no change in MED was observed before and after the experiment; in contrast, for the ingested group, MED was significantly elevated compared to before ingestion. That is, it was shown that the minimum ultraviolet dose for erythema increases and erythema generation by ultraviolet rays is suppressed by orally ingesting yogurt containing sphingomyelin & collagen peptides. In addition, this means that the resistance of the subject to ultraviolet rays is increased.

[ Table 2]

*: significant difference (P <0.05) relative to pre-ingestion (Wilcoxon signed rank test)

Has significant difference (P) relative to the non-ingestion group<0.05) (Weierkesen rank sum test)

Experimental example 6

In this experimental example, the effect of the yogurt containing sphingomyelin & collagen peptides on the pigmentation of human skin under ultraviolet irradiation was examined. Specifically, pigmentation was caused on the skin by irradiating ultraviolet rays to humans, and the effect of the yogurt containing sphingomyelin & collagen peptides on the state was examined.

(6-1) inhibition of pigmentation caused by ultraviolet irradiation

First, a healthy female 22 of 30 to 40 years old was named as a subject, and the minimal Erythema Dose (Minimum Erythema Dose: MED) of these subjects was measured. Then, ultraviolet rays of 1.5 times the MED amount were irradiated in a circle of about 8mm in diameter at 4 positions on the backs of the subjects(illuminance 0.42 mW/cm) ² The ultraviolet irradiation time of (1) for 60 to 120 seconds (the irradiation time varies depending on the minimum erythema dose of the subject), and the values of L x at the ultraviolet irradiated site and the ultraviolet non-irradiated site of these subjects were measured 7 days after the completion of the ultraviolet irradiation. Then, 12 of 22 subjects ingested, according to yogurt (yogurt B prepared in Experimental example 2, having a polysaccharide content of 42. mu.g/g) of 190 g/day, sphingomyelin (PC 700 manufactured by フォンテラ Co., Ltd., sphingomyelin content of 16.5 mass%) of 10 mg/day, and collagen peptide (イクオス manufactured by Kanji corporation, New Tian 12476; \ 12521 チン, from fish scales, having a molecular weight of 3000 to 5000, and a collagen peptide content of 88.0 mass%) of 1.0 g/day, contained sphingomyelin&After 4 weeks of the collagen peptide yogurt, ultraviolet rays having the same illuminance as that before ingestion were irradiated only at the same time, and 7 days after the completion of the ultraviolet irradiation, L values of the ultraviolet-irradiated site and the ultraviolet-unirradiated site of these subjects were measured. Furthermore, the remaining 10 subjects did not take the sphingomyelin-containing food&Collagen peptide yogurt was irradiated with ultraviolet rays of the same illuminance for the same time as before ingestion, and the L value of the ultraviolet-irradiated site and the uv-unirradiated site of these subjects was measured 7 days after the completion of the ultraviolet irradiation. Hereinafter, for the sake of convenience of explanation, the medicine containing sphingomyelin will not be taken in&The group of subjects (corresponding to the comparative example) with collagen peptide yogurts was referred to as "non-ingested group"; will take in the composition containing sphingomyelin&The group of subjects (corresponding to the examples) of yoghurt containing collagen peptides is referred to as "ingested group".

(6-2) evaluation method and evaluation results

The pigmentation intensity after the lapse of 7 days of ultraviolet irradiation (value of L x at the ultraviolet-irradiated site after the irradiation) (value of Δ L x value) obtained before and after 4 weeks of the irradiation) in each group was obtained by using a spectrophotometer (CM-2600 d manufactured by ミノルタ corporation), that is, (the pigmentation intensity) { (value of L x at the ultraviolet-irradiated site after the irradiation) (value of L x at the ultraviolet-unirradiated site before the irradiation) (value of L x at the ultraviolet-irradiated site before the irradiation) (value of L x at the ultraviolet-unirradiated site before the irradiation) }. The results of this experimental example are shown in Table 3. For the non-ingested group, no change in Δ L values before and after the experiment was observed; in contrast, in the intake group, Δ L values after intake were significantly larger than Δ L values before intake, and Δ L values were also significantly larger than those in the non-intake group. Also, the intensity of pigmentation was significantly increased in the ingested group compared to the non-ingested group. That is, it was shown that the ultraviolet-induced pigmentation was suppressed by long-term drinking of yogurt containing sphingomyelin & collagen peptides.

[ Table 3]

*: significant difference relative to pre-ingestion (P <0.05) (paired t-test)

Has significant difference (P) relative to the non-ingestion group<0.05) (student t test)

Experimental example 7

In this experimental example, the effect of the yogurt containing sphingomyelin & collagen peptides on the production of erythema on human skin under uv irradiation was verified. Specifically, MED was measured by irradiating human with ultraviolet rays to cause erythema on the skin, and the effect of the yogurt containing sphingomyelin & collagen peptides on this state was examined.

(7-1) MED measurement

First, 37 healthy women of 30 to 50 years old were named as subjects, and the backs of these subjects were irradiated with ultraviolet rays. Further, the ultraviolet irradiation is performed in accordance with SPF measurement standard (SPF measurement standard of Japan cosmetic industry Association)<2011 revised edition>) The process is carried out. Specifically, ultraviolet rays of an irradiation increment of 1.2 times in magnitude were irradiated in a circular shape of about 8mm in diameter at 6 positions on the backs of the subjects using a high-performance ultraviolet irradiator (specifically, at 0.24mW/cm at each position) ² 、0.29mW/cm ² 、0.35mW/cm ² 、0.42mW/cm ² 、0.50mW/cm ² 、0.60mW/cm ² 60 seconds) after the completion of the ultraviolet irradiation, the MED was measured by visual sensory evaluation of skin erythema of each subject according to the SPF measurement standard. Then, 18 of 37 subjects ingested, according to yogurt (yogurt A prepared in Experimental example 1, containing 110. mu.g/g of polysaccharide) 92 g/day, sphingomyelin (PC 700 manufactured by フォンテラ Co., Ltd., sphingomyelin content 16.5 mass%) 10 mg/day, and collagen peptide (イクオス manufactured by Kanji corporation, New Tian 12476; \ 12521 チン, from fish scales, having a molecular weight of 3000 to 5000, and a collagen peptide content of 88.0 mass%) 1.0 g/day, contained sphingomyelin&Collagen peptide yogurt for 5 weeks. On the other hand, after 19 subjects ingested at a rate of 1 tablet per day, defatted milk powder (manufactured by Kyowa Kagaku Co., Ltd.) containing 2mg of sphingomyelin was adjusted to contain sphingomyelin using lactic acid&An isocaloric milk drink (control food) of collagen peptide yogurt at the same pH was "5 weeks (in addition, collagen peptide was not contained in the control food, and the daily intake of sphingomyelin by the subject was 2 mg). Then, ultraviolet rays of the same illuminance as before the intake were irradiated only for the same time at each position on the back of the subject, and 24 hours after the completion of the ultraviolet irradiation, the skin erythema of the subject was visually evaluated and the MED of the subject was measured. In addition, hereinafter, for convenience of explanation, a group of subjects who ingested the control food (corresponding to comparative example) is referred to as a "control food group"; will take in the composition containing sphingomyelin&The group of subjects with collagen peptide yoghurt (corresponding to the examples) was referred to as "test food group".

(7-2) evaluation results

The results of this experimental example are shown in Table 4. The amount of change in MED after ingestion was significantly increased in the test food group compared to the control food group. That is, it was shown that the minimum ultraviolet dose for erythema increases and erythema generation by ultraviolet rays is suppressed by orally ingesting yogurt containing sphingomyelin & collagen peptides. In addition, this means that the resistance of the subject to ultraviolet rays is increased.

[ Table 4]

*: with significant difference (P) compared to pre-ingestion<0.05) (Wilcoxon signed rank test)Has significant difference (P) relative to the control food group<0.05) (Weierkesen rank sum test)

Deposit number

NITE BP-01697

NITE BP-01814

Claims (7)

1. Use of a polysaccharide-containing lactic acid bacterium product and sphingomyelin for the manufacture of a composition for inhibiting erythema caused by ultraviolet irradiation while promoting absorption of sphingomyelin.

2. The use according to claim 1, wherein,

the lactic acid bacteria product is produced by combining Lactobacillus delbrueckii subsp.

3. The use according to claim 2, wherein,

the Lactobacillus delbrueckii subspecies bulgaricus is at least one of Lactobacillus delbrueckii subspecies bulgaricus OLL1247 bacteria (deposit number: NITE BP-01814) and Lactobacillus delbrueckii subspecies bulgaricus 2038 bacteria;

the streptococcus thermophilus is at least one of streptococcus thermophilus OLS3078 bacteria (preservation number: NITE BP-01697) and streptococcus thermophilus 1131 bacteria.

4. The use according to any one of claims 1 to 3,

the composition further comprises a collagen peptide.

5. The use according to any one of claims 1 to 4,

the composition is used for reducing the intensity of erythema by more than 1.

6. The use according to any one of claims 1 to 5,

the composition is a composition for increasing minimal erythema dose.

7. The use according to any one of claims 1 to 6,

the composition is a composition for increasing the intensity of pigmentation.