JP2008255084A - Anti-pollinosis agent or foodstuff - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an ameliorant and prophylactic agent or foodstuff for pollen allergic symptoms by lactobacillus, its cell cortex, or crude peptidoglycan, and to provide a method for producing cell cortex, or crude peptidoglycan. <P>SOLUTION: The anti-pollinosis agent or foodstuff is for ingesting lactobacillus or its cell cortex or crude peptidoglycan, and has a form to be effectively absorbed by coming into contact with mucous membrane of oral cavity, throat, eyes, and ameliorating sternutation by pollinosis, snivel, nasal congestion, irritating feeling or pain in a throat, symptom of itching of eye, and preventing by previously ingesting or bringing into contact. The method easily and safely produces the cell cortex or crude peptidoglycan by thermal denaturation. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to an agent for improving and preventing pollen allergy symptoms or a food.

  In recent years, the increase in hay fever is significant as it becomes a social problem. It is known that allergic reactions such as hay fever are caused by antigens such as proteins and carbohydrates eluted from the mucous membrane to pollen adhering to the mucosal surface. Although these pollens are mainly cedars, many people suffer from hay fever throughout the year, including cypress, hippo, and ragweed. Since pollen first adheres to the mucous membrane of the nose and eyes, the majority of people with hay fever complain of symptoms in the nose and eyes. In addition, when the nose is clogged, breathing in the mouth and pollen may reach the throat, causing mussel and pain.

  Allergies are classified from type I to type IV depending on the immunological mechanism of their onset. Among them, type I allergy is immediate allergy, and hay fever, bronchial asthma, atopic dermatitis, and food allergy are known. An IgE type immunoglobulin against the antigen is the trigger. In contrast, type II and type III allergies are caused by IgG and IgM type immunoglobulins, and type IV allergies are caused by activated T cells. The produced IgE antibody binds to a receptor for IgE antibody on the surface of mast cells, which is abundant in mucosal tissues such as skin, eyes, nose, trachea and digestive tract. The onset of type I allergy is that when an antigen binds to this antibody, histamine is released from the mast cells, stimulating the nasal nerves and causing crushing and runny nose, leukotrienes stimulating blood vessels and causing nasal congestion, as well as throat nerves Stimulates the eyes and causes pain and mussels, and stimulates the nerves of the eyes to cause tears and itching. In addition to the reaction of not only mast cells but also antigen-specific lymphocytes and antigens, eosinophils and the like are activated through various cytokines produced from these to cause an inflammatory reaction.

  Various drugs have been developed and provided to alleviate this symptom. For allergic rhinitis, antihistamines, anti-inflammatory enzymes, anti-inflammatory drugs and the like are used. Antihistamines as therapeutic agents cannot be used for patients with prostatic hypertrophy and glaucoma in addition to side effects such as sleepiness and dry mouth. There are topical steroids and oral steroids sprayed on the nose, but there are specific side effects as steroids. In addition, there are known methods of improving various symptoms caused by hypersecretory gland function using chemical substances and biological function-decreasing substances, but safety is a problem when used for a long time. For example, mucosal vasoconstrictors have an effect on nasal congestion, but overuse results in drug-induced rhinitis that increases nasal congestion. These are described in the Allergic Rhinitis Guidelines of the Allergic Rhinitis Guidelines Group of the Ministry of Health, Labor and Welfare 21st Century Medical Exploration Promotion Research Project.

  As anti-hay fever foods, effects such as fermented milk, oolong tea and strawberry tea have been reported. However, these foods need to be eaten for a long time in order to suppress hay fever, and once they develop, there is a weakness that they are not effective even if they are consumed at that time, or the effect is short. is there.

  From the beginning of immunity research, various microbial cells and compositions thereof have been studied for their immune stimulating effects such as innate immunity, which increases immune activity when inoculated into animals. These reports reveal the enhancement of IgG, which plays an important role in macrophage activation, tumor resistance, and resistance to bacterial and viral infections associated with resistance to bacterial contamination. However, there has been no research on type I allergy associated with IgE. In recent years, research on antiallergy and hay fever prevention by lactic acid bacteria and natto bacteria has been conducted. There is an immunoregulatory activator that decomposes Bacillus bacteria and lactic acid bacteria with enzymes, and has been observed to suppress IgE levels, but cell wall enzyme degradation products showed that IgE antibody production against egg white antigen was suppressed in mice (For example, refer to Patent Document 1). However, it is unclear whether suppression of IgE levels in mice alone will produce an effect on humans. In fact, clinically, allergic symptoms are exhibited even in individuals who do not show allergies even when IgE levels are elevated, or in normal values. It has been known.

  When an active skin anaphylactic reaction using an egg white or cedar pollen extract as an antigen was observed when a mouse was ingested with a degradation product obtained by melting the cell wall of Lactobacillus belonging to the genus Enterococcus, an anaphylaxis inhibitory effect was shown (for example, see Patent Document 2). ). Volunteers also drink beverages containing degradation products of whole cells that have melted the cell walls of lactic acid bacteria belonging to the genus Enterococcus to examine the effects of improving and preventing hay fever. It was shown that there was an effect of improving eye symptoms (for example, see Patent Document 3). However, it is unclear what is the effect of these melts, and how far it is decomposed, and the effect is not specified at all. In addition, the effects of other bacteria are not clarified at all, and many problems remain.

JP2000-4830 JP-A-11-124336 JP2001-46020

  The use of the conventional drugs described above has a risk of side effects, and there is a risk of anaphylactic shock in the desensitization therapy which is said to be able to be cured. Therefore, there is a demand for an allergic symptom of hay fever, a preventive agent or a food that has been confirmed to be safe. The use of substances that decompose bacteria with enzymes has been studied, but there are many unclear parts. Therefore, lactic acid bacteria with dietary effects and fractions that produce effects are clarified, easy and safe production methods and easy There is a need for something that is portable and can be taken when needed and that is effective. There is also a need for forms and shapes that are tailored to an efficient ingestion method that produces effects in foods that improve or prevent hay fever.

  The present inventor intends to solve the above problems, and provides an agent for improving and preventing pollen allergy symptoms or a preventive agent or food in lactic acid bacteria, its cell surface layer or crude peptidoglycan, which can be carried in a small amount and efficiently ingested. To do. In more detail, the pollen allergy symptom improving and preventing agent of the present invention is ingested or wiped while being in contact with the mucous membrane, and the added food is repeatedly dissolved or chewed in the oral cavity, such as under the tongue and throat. By providing a shape and form that can be easily absorbed by the mucous membrane, it provides a product that is highly effective for sneezing, runny nose, nasal congestion, itchy eyes, throat irritation, and pain. In addition, the cell surface layer or the crude peptidoglycan provides a production method that can be easily and safely fractionated by appropriate heating.

  Therefore, it was found that ingestion of lactic acid bacteria and their cell surface or crude peptidoglycan had an effect on hay fever, runny nose, nasal congestion, throat irritation, and pain. The crude peptidoglycan also reduced itchy eyes. In addition, as a result of evaluation with crude peptidoglycan of several lactic acid bacteria, it was found that peptidoglycan interpeptide has the same effect as L-lysine-D-aspartic acid (L-Lys-D-Asp) type. It was. In addition, by making foods containing these lactic acid bacteria and their cell surface layers or crude peptidoglycan easily or allergic inflammation occurs, i.e., in the form and form that touches the sublingual, inner wall of the eye or throat mucosa, It was found to effectively improve and prevent hay fever, runny nose, nasal congestion, itchy eyes, throat irritation, and pain. In addition, the cell surface layer or crude peptidoglycan can be easily fractionated by appropriate heating, and can be produced at practical equipment and food additive levels in place of advanced research equipment and toxic reagents. These tests are characterized by eating methods, i.e., dissolution or chewing repeated in the oral cavity, and in order to evaluate the degree of itching, it is necessary to test all of them against humans and show the effects by humans. did it.

  Lactic acid bacteria have been eaten as fermented milk in Eastern Europe since ancient times, and are highly safe bacteria. Lactobacillus genus, Carnobacterium genus as Streptococcus, Streptococcus genus, Lactococcus genus as cocci (Lactococcus), Leuconostoc, Enterococcus, Pediococcus, Tetragenococcus and Bifidobacterium, and the lactic acid in this study Foods derived from bacterial species and human intestines that are isolated from fermented foods such as fermented milk, cheese, and pickles Mention may be made of bacterial species that have been use. Specifically, Lactobacillus bulgaricus, helvetics, acidophilus, casei, gasseri, plantarum, brevis, salmon and lactococcus lactis, cremolith, thermophilus and leukonostock genus cremolith and enterococcus fecium and Examples include bifidum genus bifidum, longum, breve, infantis, and addressentis.

  Lactic acid bacteria have a cell surface layer, thereby maintaining the shape of the cell and in contact with the outside world, so that it has a mechanism for introducing an outside substance into the cell. The cell surface layer of the present invention refers to a layer obtained by removing the cytoplasm from the whole cell, and is composed of a cytoplasmic membrane, teichoic acid, a cell wall, a surface-layer, and a capsule. The cell wall on the cell surface layer is the strongest membrane and is composed of peptidoglycan, and occupies 30 to 70% of the cell wall weight. The crude peptide glucan of the present invention is mainly composed of peptidoglycan and lipoteichoic acid, which may be peptidoglycan alone, but was selected based on the balance between the degree of purification and the effect. These cell surface layers or crude peptidoglycan can be prepared from cultured cells or dried cells.

  In Gram-positive bacteria, the structure of peptidoglycan is composed of a glycan chain (sugar chain) and a peptide (amino acid chain). In the sugar chain, N-acetylglucosamine and N-acetylmuramic acid are linked in a straight chain with a β1 · 4 bond. Between the two glycan chains, there are four peptides via a lactic acid residue at the 3-position C of N-acetylmuramic acid, which forms the same structure in bacteria and has the smallest cell wall It is a common structural unit and is called a tetrapeptide. It consists of a tetrapeptide bound to a glycan chain and an interpeptide consisting of up to 10 amino acids that bridge between them. From the structure of this interpeptide, there are various types of peptidoglycans, and it is known that they are specific to the genus and species of microorganisms.

  Various types of peptidoglycan contained in the lactic acid bacteria or cell surface layer or crude peptidoglycan of this study are known. L-lysine-D-aspartic acid type, L-lysine-L-alanine type, L-lysine -L-alanine-L-alanine type, L-lysine-glycine type, L-lysine-D-glutamic acid type, L-ornithine (lysine) -D-aspartic acid type, L-ornithine-D-aspartic acid type, L -Ornithine-D-aspartic acid type, L-ornithine-L-serine-D-aspartic acid type and the like can be mentioned, but L-lysine-D-aspartic acid type is more preferable from the viewpoint of eating experience.

  The production method of lactic acid bacteria in this study may be any known medium, and the culture solution cultured at 30 to 43 ° C. for 10 to 72 hours is centrifuged (5,000 to 1,000 × g for 10 to 90 minutes). After obtaining the body and diluting and stirring the microbial cell with water, it is again centrifuged and washed under the same conditions. This is repeated twice to remove the medium components and the like to obtain the wet microbial cell. In addition, dry cells can be produced from the wet cells by a known freeze-drying method or heat drying method.

  In this research, the cell surface layer is produced by diluting the wet cells or dry cells with water to prepare a concentrated solution, and heating the cells at 65 to 250 ° C. for 10 to 60 minutes to denature the cells. Or a glass bean (diameter 0.01-3.0mm) etc. is added and stirred, and a microbial cell is destroyed, and a microbial cell can be destroyed similarly also by ultrasonic crushing (10-50Kc, 10-90 minutes). Centrifuge the disrupted bacterial cell fluid (5,000 to 1,000 × g for 10 to 90 minutes), dilute and stir with water, and then centrifuge and wash again under similar conditions to obtain a cell surface layer by repeating this twice. Can do. Although the cells are denatured by applying heat, more preferably, the heating temperature is from 65 ° C. to 130 ° C., and the time is from 15 to 60 minutes. 0.05 to 1.5 mm, ultrasonic disruption may be 5 to 20 Kc, 10 to 30 minutes, and the cell surface layer is aggregated by heating, so the centrifugation conditions are low speed 3,800 to 2,000 × g 10 to 30 minutes The pore diameter of the separation membrane is more preferably 0.1 to 0.8 μm. This cell surface layer can be dried by freeze-drying or heat-drying by a known method.

  In this study, the crude peptidoglycan was prepared by diluting viable cell bodies or cell surface fractions with water to 1-90% solution, adding 0.01-30% surfactant, and from room temperature to 95 ° C. The mixture can be heated in the vicinity and stirred, and then centrifuged (7,000 to 2,000 × g for 10 to 30 minutes) to obtain a precipitate. For washing, distilled water is added and stirred, and then centrifugal washing is performed three times under the same conditions to obtain a crude peptidoglycan. Moreover, you may use a 0.01-1.0-micrometer separation membrane for these concentration and washing | cleaning. The cell membrane is aggregated by heating at the time of fractionation of the cell surface layer, and a more preferable heating temperature is from room temperature to 50 ° C. from 15 to 60 minutes. Centrifugation conditions are 3,800 to 2,000 × g10. The separation membrane may have a pore size of 0.1 to 0.8 μm. This crude peptidoglycan can be dried by freeze-drying or heat-drying by a known method.

  Surfactants used for the production of the crude peptidoglycan fraction are anionic surfactants, cationic surfactants, amphoteric surfactants and neutral surfactants, with an addition amount of 0.01 to 30%. Preferably, the anionic surfactants sodium oleate, sodium stearate, sodium lauryl sulfate, etc., nonionic surfactant polyoxyethylene sorbitan fatty acid ester Tween 80, Tween 60 And a surfactant such as Ryoto Sugar Ester S-570 to P-1670 of a sugar fatty acid ester and 0.1 to 20% addition.

  The lactic acid bacteria or cell surface layer or crude peptidoglycan of the present invention or a mixture of two or three of these is well known using a carrier such as starch, lactose, and soy protein, an excipient, a lubricant, a stabilizer, water, etc. It can be contained in tablets, capsules, granules and sheets, or can be formulated into eye drops. The amount used to reduce and prevent hay fever in this study varies depending on symptoms, age, etc., but is usually 3.0 g to 0.1 mg as an active ingredient per day for adults, particularly preferably 0.6 g to It is 3.0 mg and can be taken once or several times a day. In order to prevent the itching of the eyes, a sheet of tissue paper of about 1 to 100 g is immersed in a solution obtained by dissolving a similar gram number in 1 to 100 ml of sterilized water, and this is placed on the eye. Press lightly against your eyes.

  Examples of the food of the present invention include lactic acid bacteria or their cell surface or crude peptidoglycan, a mixture of these two or three kinds, and food materials, as well as preservatives, fragrances, pigments, etc., and powders, tablets, capsules, moss , Foods in the form of jellys, chewing gums and the like. Preferably, melting or chewing is continued with saliva in the oral cavity, and it can be placed under the tongue in a shape that remains in the oral cavity for as long as possible, and it is desirable to elute a small amount. The content causing the hay fever alleviation and prevention effects in this study varies depending on symptoms, age, etc., but is usually 3.0 g to 0.1 mg per day as an active ingredient for adults, particularly preferably 0.6 g to It is 3.0mg and can be taken once a day or divided into several times.

  When considering foods that are repeatedly dissolved or chewed in the oral cavity, beverages are not suitable and those with a high amount of water are not suitable. Therefore, in order to have appropriate firmness and solubility, those having low water activity are suitable, and foods having water activity of 0.95 to 0.01 aw are suitable. From the standpoint of keeping the solid and using it for various foods, those of 0.65 to 0.01 aw are more preferable.

  When considering foods that touch the sublingual or throat mucous membranes, especially during repeated dissolution or chewing in the oral cavity, the form of food is powder from the size of a person's mouth to the intake unit of 100 cubic centimeters. The size of the food is mentioned. In particular, if the size is easy to put under the tongue or the side, a form of 30 cubic cm to 1 cubic mm is more preferable.

EXAMPLES Next, although an Example demonstrates this invention, this invention is not limited to these.
In the following production examples and examples, parts and% are based on weight unless otherwise specified.

Example of test bacteria

  Bacteria used in this study were Lactobacillus bulgaricus JCM1002 (Lactobacillus delbrueckii subsp. Bulgaria), Lactobacillus rhamnosus ATCC7469 (Lactobacillus rhamnosus), Lactobacillus rhylus accus Lactobacillus lactacus to Lactobacillus lactacus. These test bacteria have been eaten as fermented milk and supplements so far, and strains can be obtained at RIKEN, American Type Culture Collection, and Lyophilization Laboratory.

Example of adjustment of test bacteria

The medium for culturing these bacteria may be any lactic acid bacteria medium, and the culture method may be a known method. For example, it can be cultured at 30 to 40 ° C. for 5 to 48 hours using a low-speed or unstirred tank with skim milk medium or MRS medium. The culture method of Lactobacillus bulgaricus JCM1002, Lactobacillus rhamnosus ATCC7469, Lactobacillus acidophilus lactamine was prepared by preparing a 5 L culture solution with MRS broth for lactic acid bacteria (Dico) and sterilizing at 120 ° C. for 15 minutes. Each culture was obtained by cooling to 37 ° C., adding 2% of a bacterial solution that had been pre-cultured in the above medium at 37 ° C. for 18 hours, and culturing at 37 ° C. for 18-24 hours. Lactobacillus bulgaricus JCM1002 is 4.3 × 10 ⁹ cfu / ml, Lactobacillus rhamnosus ATCC7469 is 4.2 × 10 ⁹ cfu / ml, Lactobacillus acidophilus lactamine is 4.0 × 10 ⁹ cfu / ml. became. The above culture was repeated according to the required amount to produce microbial cells.

Production examples of wet cells and freeze-dried cells

  These culture solutions were subjected to a centrifuge separator (3,800 × g for 20 minutes) to obtain 246 g of Lactobacillus bulgaricus JCM1002, 235 g of Lactobacillus rhamnosus ATCC7469, and 216 g of Lactobacillus acidophilus lactamine. . When 100 g of wet cells obtained by centrifugally washing this concentrated solution twice with water under the same conditions were freeze-dried, 14.6 g of Lactobacillus rhamnosus ATCC7469 and 13.8 g of Lactobacillus lactobacillus acidophilus were freeze-dried. Obtained. The above culture was repeated as necessary to produce wet cells and lyophilized cells.

Cell surface layer production example

  The cell surface layer was prepared by adding twice the amount of distilled water to 300 g of each wet cell, stirring well, heating at 95 ° C. for 30 minutes, adding glass beans (direct 0.1 mm) and stirring vigorously for 20 minutes. Was destroyed. Thereafter, the mixture was returned to room temperature and centrifuged (5,000 × g for 30 minutes) to precipitate, and water was added to wash this fraction, followed by centrifugal washing twice under the same conditions to fractionate the cell surface layer. This was freeze-dried to obtain a freeze-dried cell surface layer of 5.6 g for Lactobacillus bulgaricus JCM1002, 5.3 g for Lactobacillus rhamnosus ATCC7469, and 5.1 g for Lactobacillus acidophilus lactamine. If necessary, the cell surface layer was produced by repeating the above method.

Example of production of crude peptidoglycan

  The crude peptidoglycan fraction was prepared by adding 10 times the amount of diluted water to 5.0 g of freeze-dried cell surface layer, adding 5% Tween 80, stirring at 45 ° C. for 30 minutes, and then centrifuging (3,200 × g for 20 minutes) to precipitate, and distilled water was added and stirred for washing, and centrifugal washing was repeated three times under the same conditions. This centrifugal precipitate was heated and dried at 70 ° C., and 2.22 g of Lactobacillus bulgaricus JCM1002, 2.12 g of Lactobacillus rhamnosus ATCC7469, and 2.07 g of Lactobacillus acidophilus lactamine A peptidoglycan fraction was obtained. If necessary, crude peptidoglycan was produced by repeating the above method.

Test sample

(1) Test composition {circle around (1)}: 0.3 g of lyophilized cells of Lactobacillus rhamnosus ATCC7469 produced according to the production example of lyophilized cells was wrapped in an oblate to prepare a test composition.
(2) Test composition {circle around (2)} A cell surface layer of 0.1 g of Lactobacillus rhamnosus ATCC7469 produced according to the production example of the cell surface layer was wrapped in an wafer to obtain a test composition.
(3) Test composition {circle around (3)} A crude peptidoglycan of Lactobacillus rhamnosus ATCC7469 produced according to the production example of crude peptidoglycan was wrapped in an oblate to prepare a test composition.
(4) Test composition {circle around (4)}: 0.02 g of a crude peptidoglycan of Lactobacillus acidophilus lactamine produced according to the production example of the crude peptidoglycan was wrapped in an oblate to prepare a test composition.
(5) Test composition {circle around (5)} 0.05 g of crude peptidoglycan of Lactobacillus bulgaricus JCM1002 produced according to the production example of crude peptidoglycan was wrapped in an oblate to prepare a test composition.
(6) Test control (6); 0.1 g of reagent special grade lactose (Wako Pure Chemical Industries) was wrapped in an wafer to make a test control.

Ten volunteers (20 to 60 years old) judge the symptoms of nasal inflammation according to the nasal allergy diagnostic guidelines prepared by the Allergy Diagnostic Guidelines Preparation Committee in Table 1. Was judged. The severity of each volunteer's symptom is severe, crushing 20 to 11 times, nasal coughing 20 to 11 times, nasal clogging has a considerable amount of mouth breathing, throat condition feels pain, The situation was a grudge.

Test example 1

  10 volunteers (20 to 60 years old) are assigned to a team of 5 people, and each team of 5 people takes an oblate containing the prescribed dose of the test composition (1) once in the morning, once in the day, and in the evening. Ingested 3 times a day, this was repeated for 2 days, but the other lived normally without any dietary restrictions. The dissolution of the test composition was as sublingual as possible. When the intake of the test composition was stopped and no treatment was performed, the condition returned to the pre-test state on the next day or the next day, so that it was confirmed that the test composition had been returned to participate in the next test. The test compositions (2) to (5) were tested in the same manner as the test composition (1), and the test was continued at appropriate intervals when the symptoms returned after testing for 2 days. Volunteer evaluation was based on the number of crushing times, the number of biting noses, clogging of the nose, and discomfort in the throat. The degree of allergic symptoms was evaluated according to the allergy diagnosis guide and shown in Table 2. During and after the test, no volunteers raised any health problems.

Comparative example

  As in the example, the test was carried out by 5 volunteers. As a comparative composition, the test control (6) was placed in the tongue with an oblate containing a specified amount of lactose, once in the morning, once in the day, once in the evening. Of 3 times a day and lived a normal day. The degree of allergic symptoms was evaluated under the same conditions as in the examples according to the allergy diagnosis guide and shown in Table 2.

As shown in the results of the examples in Table 2, the test compositions (1) to (5) show the symptoms of kashami, nasal congestion, nasal congestion, and throat which are pollen allergic symptoms compared to the symptoms before the implementation. The comparative example was not improved at all.

Test example 2

(7) Test composition (7); 0.01 g of crude peptidoglycan prepared according to the production example of crude peptidoglycan of Lactobacillus rhamnosus ATCC7469 was dissolved in 100 ml of distilled water and soaked in tissue paper in the morning, noon, The eyelids were wiped off against the eyes 3 times in the evening / on the day and against the eyes. The results of 5 volunteers improved symptoms from 3+ to +. During and after the study, no volunteers complained of eye modulation.

Test example 3

(8) Test food (8): A commercially available chewing gum (Xylitol; Lotte Co., Ltd.) was divided in half, water was added to one side, and then the cell surface layer of Lactobacillus rhamnosus ATCC7469 produced according to the production example 0. A test food was prepared by placing 05 g and wetting and sandwiching the other half.
(9) Test food (9): Commercially available chewing gum (Xylitol; Lotte Co., Ltd.) divided in half, moisturized on one side, and then freeze-dried Lactobacillus acidophilus lactamine produced according to the production example A test food was prepared by placing 0.2 g of the body and wetting and containing the other half.
(10) Test food (10): Add to 0.01 g of crude peptidoglycan of Lactobacillus bulgaricus JCM1002 produced according to the production example and add it to a commercially available candy (Kanro; Kano Co., Ltd.) and disperse it. Then, it was cooled and used as a test food as a jasper with a diameter of 20 mm.

The test composition was melted sublingually as much as possible, and was taken 3 times a day in the morning, noon and evening. The jasper was placed under the tongue or contacted sideways and dissolved in about 15 to 20 minutes. In the case of chewing gum chewing, it was chewed for about 20 to 30 minutes including putting it under the tongue. Each volunteer consisting of 5 members and the same members as in Test Example 1 continued to take the same for 2 days, then stopped, confirmed that the symptoms had returned, and repeated the next test. The others were evaluated in exactly the same way as in Test Example 1, and the results are shown in Table 3. During and after the study, no volunteers raised any health problems.

  As shown in the results of the examples in Table 3, allergic symptoms such as sneezing, nasal congestion, nasal congestion, throat sensation, and pain symptoms are compared to the pre-implementation symptoms. It was remarkably improved by (10) to (10).

Claims (8)

Lactic acid bacteria or their cell surface or crude peptidoglycan is an agent for improving and preventing pollen allergy symptoms or food 2. An agent for improving and preventing pollen allergy symptoms or food according to claim 1, which comprises 2 or 3 kinds of lactic acid bacteria or their cell surface or crude peptidoglycan 3. The agent for improving and preventing pollen allergy symptoms according to claim 1 or 2, wherein the peptidoglycan of lactic acid bacteria or its cell surface layer or crude peptidoglycan is a peptidoglycan type of L-lysine-D-aspartic acid The lactic acid bacteria are Lactobacillus bulgaricus (JCM1002), Lactobacillus rhamnosus (ATCC7469), Lactobacillus acidophilus (Lactamine) The method for producing a cell surface layer according to claim 1, wherein the cell surface layer is separated after heating. The manufacturing method of the crude peptidoglycan of Claims 1-4 The ingestion unit is from 100 cubic centimeters to a powder form. Water activity is 0.65-0.01aw or less, The improvement and prevention food of pollen allergy symptom of Claims 1-4