JP7061560B2 - Fermented milk for promoting absorption of sphingomyelin and suppressing the formation of erythema, its use and its production method, a method for promoting the absorption of sphingomyelin and suppressing the formation of erythema, fermented milk containing lactic acid bacteria product and sphingomyelin. - Google Patents

Description

NPMD NITE BP-01814 NPMD NITE BP-01697

The present invention relates to a composition for promoting absorption of sphingomyelin and suppressing the formation of erythema, a method for using the same, and a method for producing the same. The present invention also relates to a method for promoting the absorption of sphingomyelin and suppressing the formation of erythema. Furthermore, the present invention also relates to fermented milk containing lactic acid bacteria products and sphingomyelin.

Unlike other organs, the skin, which is the largest organ in humans, is constantly in contact with the external environment and can be affected by various external factors. For this reason, abnormalities in various properties can occur on the skin. As such an external factor, for example, ultraviolet rays can be shown. In recent years, the amount of ultraviolet rays falling on the surface of the earth has increased due to the destruction of the ozone layer and the like. Therefore, adverse effects on the skin due to excessive UV rays-for example, skin inflammation, immunosuppression, oxidation, DNA damage, skin cancer, decreased skin barrier function, erythema formation, wrinkle formation, decreased elasticity, skin aging. There are concerns about promotion, etc.

By the way, when exposed to a large amount of ultraviolet rays, erythema develops on the skin after several hours. Therefore, in the past, "suppressing the formation of erythema by taking a cosmetological product containing Lactobacillus spp." Has been studied (see, for example, International Publication No. 2006/095764, etc.).

International Publication No. 2006/095764

An object of the present invention is to provide a composition for suppressing the formation of erythema of the skin, which can sufficiently suppress the formation of erythema of the skin.

The fermented milk for promoting absorption of sphingomyelin and suppressing the formation of plaque according to the first aspect of the present invention is a lactic acid bacterium product containing a polysaccharide obtained by fermentation of a lactic acid bacterium (hereinafter referred to as “polysaccharide-containing lactic acid bacterium product”). And contains sphingomyelin. That is, the polysaccharide-containing lactic acid bacterium product is used as a component for suppressing the formation of erythema.

As a result of diligent studies by the inventors of the present application, it has been clarified that the fermented milk for promoting the absorption of sphingomyelin and suppressing the formation of erythema according to the first aspect of the present invention can sufficiently suppress the formation of erythema on the skin.

Further, in the above-mentioned fermented milk for promoting absorption of sphingomyelin and suppressing the formation of erythema, the polysaccharide-containing lactic acid bacterium product containing a polysaccharide obtained by lactic acid bacterium fermentation is Lactobacillus. It is preferably produced by a combination of delbrueckii subsp. Bulgaricus) and Streptococcus thermophilus. Here, Lactobacillus delbrucky subspecies bulgarix is specifically Lactobacillus delbrucky subspecies bulgaricus OLL1247 (contract number: NITE BP-01814) and Lactobacillus delbrucky. It is preferably at least one of Subspecies Bulgalix 2038, and the Streptococcus thermophilus is specifically at least one of Streptococcus thermophilus OLS3078 (accession number: NITE BP-01697) and Streptococcus thermophilus 1131. Is preferable.

Further, it is preferable that the fermented milk for promoting the absorption of sphingomyelin and suppressing the formation of erythema described above further contains ceramide.

Further, it is preferable that the fermented milk for promoting absorption of sphingomyelin and suppressing the formation of erythema described above further contains collagen peptide.

By the way, it is preferable that the above-mentioned fermented milk for promoting absorption of sphingomyelin and suppressing erythema formation reduces the erythema intensity of the skin of the ingestor by 1 or more when ingested daily for 4 weeks or more. The intake of each component of the fermented milk for promoting absorption of sphingomyelin and suppressing the formation of erythema is 200 μg or more per day for polysaccharides and 4 mg or more / day for sphingomyelin. When collagen peptide is contained in the fermented milk for promoting absorption of sphingomyelin and suppressing the formation of erythema, the intake of each component is 200 μg or more for polysaccharides / day and 4 mg / day for sphingomyelin. , Collagen peptide is 400 mg or more / day.

Further, it is preferable that the above-mentioned fermented milk for promoting absorption of sphingomyelin and suppressing erythema formation increases the minimum amount of erythema on the skin of the ingestor when ingested daily for 4 weeks or longer. The minimum amount of erythema is preferably increased by 1 or more, more preferably 2 or more, more preferably 3 or more, and further preferably 4 or more. The intake of each component of the fermented milk for promoting absorption of sphingomyelin and suppressing the formation of erythema is 200 μg or more per day for polysaccharides and 4 mg or more / day for sphingomyelin. When collagen peptide is added to the fermented milk for promoting absorption of sphingomyelin and suppressing the formation of erythema, the intake of each component is 200 μg or more for polysaccharides / day and 4 mg / day for sphingomyelin. , Collagen peptide is 400 mg or more / day.

In addition, it is preferable that the above-mentioned fermented milk for promoting absorption of sphingomyelin and suppressing erythema formation increases the pigmentation intensity of the skin of the ingestor when ingested daily for 4 weeks or longer. The pigmentation intensity is preferably increased by 1 or more, and more preferably increased by 2 or more. The intake of each component of the fermented milk for promoting absorption of sphingomyelin and suppressing the formation of erythema is 200 μg or more per day for polysaccharides and 4 mg or more / day for sphingomyelin. When collagen peptide is added to the fermented milk for promoting absorption of sphingomyelin and suppressing the formation of erythema, the intake of each component is 200 μg or more for polysaccharides / day and 4 mg / day for sphingomyelin. , Collagen peptide is 400 mg or more / day.

The method according to the second aspect of the present invention is a method of using fermented milk containing a polysaccharide-containing lactic acid bacterium product and sphingomyelin as fermented milk for promoting absorption of sphingomyelin and suppressing plaque formation (however, humans are used. The act of healing is excluded.) That is, it is to provide fermented milk containing a polysaccharide-containing lactic acid bacterium product and sphingomyelin for use as fermented milk for promoting absorption of sphingomyelin and suppressing erythema formation.

The method for promoting the absorption of sphingomyelin and suppressing the formation of erythema according to the third aspect of the present invention is to obtain the above-mentioned fermented milk for promoting the absorption of sphingomyelin and suppressing the formation of erythema by fermenting a polysaccharide obtained by lactic acid bacteria fermentation . It is a method of oral intake for at least 7 days (1 week) so that the intake is 200 μg or more / day (however, the act of treating humans is excluded). The ingestion period is preferably 1 week or longer, more preferably 2 weeks or longer, further preferably 3 weeks or longer, and particularly preferably 4 weeks or longer.

In the method for producing fermented milk for promoting absorption of sphingomyelin and suppressing the formation of plaque according to the fourth aspect of the present invention, the fermented milk is obtained by fermenting the dairy raw material with lactic acid bacteria that produce polysaccharides when fermenting the dairy raw material. After that, sphingomyelin is added to the fermented milk to produce fermented milk for promoting the absorption of sphingomyelin and suppressing the formation of plaque. That is, here, fermented milk containing a polysaccharide-containing lactic acid bacterium product and sphingomyelin is used to produce fermented milk for promoting absorption of sphingomyelin and suppressing the formation of erythema.

It is a bar graph which shows the erythema score of each sample which concerns on Experimental Example 1. It is a bar graph which shows the Δa * value of each sample which concerns on Experimental Example 1. It is a bar graph which shows the erythema score of each sample which concerns on Experimental Example 2. It is a bar graph which shows the erythema score of each sample which concerns on Experimental Example 3.

The composition for suppressing the formation of erythema according to the embodiment of the present invention is an oral ingestion composition for suppressing the formation of erythema due to sunburn (irradiation with ultraviolet rays), and is a lactic acid bacterium product containing a polysaccharide (hereinafter, "polysaccharide"). It is referred to as "body-containing lactic acid bacterium product") as an active ingredient. The composition for suppressing the formation of erythema preferably contains sphingolipid in addition to the product of polysaccharide-containing lactic acid bacteria as an active ingredient, and may contain sphingolipid and collagen peptide. More preferred. Hereinafter, the active ingredient of the composition for suppressing erythema formation will be described in detail, then the form of the composition for suppressing erythema formation will be described, and the optional components in each form will be described in detail. Further, after that, an efficient ingestion method of the composition for suppressing erythema formation and its effect will be described in detail.

(1) Polysaccharide-containing lactic acid bacterium product In the embodiment of the present invention, the polysaccharide-containing lactic acid bacterium product includes a polysaccharide-containing lactic acid bacterium fermented product (hereinafter referred to as “polysaccharide-containing lactic acid bacterium fermented product”) and a polysaccharide. Lactic acid bacterium culture containing (hereinafter referred to as "polysaccharide-containing lactic acid bacterium culture"), lactic acid bacterium metabolite containing polysaccharide, and the like are included.

The term "lactic acid bacterium" as used herein is a general term for microorganisms that assimilate glucose to produce lactic acid having a yield of 50% or more with respect to sugar. It has characteristics such as no ability to form spores and negative catalase. Lactic acid bacteria have been eaten all over the world via fermented milk since ancient times, and can be said to be extremely safe microorganisms. To date, lactic acid bacteria have been Lactococcus, Lactobacillus, Leuconostoc, Pediococcus, Streptococcus, Wissella, and Tetragenococcus. It is classified into 11 genera of the genus Tetragenococcus, the genus Oenococcus, the genus Enterococcus, the genus Vagococcus, and the genus Carnobacterium. All of these lactic acid bacteria can be used in the embodiments of the present invention, among which Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus thermophilus are used. It is particularly preferable to use them in a mixed manner. In addition, Lactobacillus delbrucky subspecies bulgarix referred to here is Lactobacillus delbrucky subspecies bulgarix OLL1247 bacterium (accession number: NITE BP-01814) and lactobacillus delbrucky subspecies bulgaricus. It is preferably at least one of Streptococcus thermophilus, and Streptococcus thermophilus is at least one of Streptococcus thermophilus OLS3078 (accession number: NITE BP-01697) and Streptococcus thermophilus 1131. Is preferable. Here, Lactobacillus delbrueckii subsp. Bulgaricus OLL1247 bacteria was released on March 6, 2014 (consignment date) at the National Institute of Technology and Evaluation Patent Microorganisms Depositary Center (consignment date). It has been internationally deposited under the Butapest Treaty under the accession number NITE BP-01814 at Room 2-5-8 122, Kazusakamatari, Kisarazu City, Chiba Prefecture, Japan. In addition, Streptococcus thermophilus OLS3078 bacteria was released on August 23, 2013 (consignment date), and the National Institute of Technology and Evaluation Patent Microorganisms Deposit Center (2-5 Kazusakamatari, Kisarazu City, Chiba Prefecture, Japan). -8 Room 122) has been deposited internationally under the Butapest Treaty under the accession number NITE BP-01697. Further, here, Lactobacillus delbrucky Subspecies Bulgariax 2038 and Streptococcus thermophilus 1131 can be obtained by isolation from Bulgaria yogurt LB81 (registered trademark) manufactured by Meiji Co., Ltd.

The term "lactic acid bacterium fermented product" as used herein means the culture itself obtained by fermentation with lactic acid bacteria. The fermented lactic acid bacterium includes a culture filtrate or a culture supernatant obtained by eradicating a fermented lactic acid bacterium and a processed product thereof, for example, a culture (fermented lactic acid bacterium) by filtration, centrifugation, membrane separation, or the like. It includes a concentrate, a paste, a diluted product, or a dried product (freezing, heating, reduced pressure, etc.) obtained by concentrating a liquid, a culture filtrate / culture supernatant, a fermented lactic acid bacterium, or the like with an evaporator or the like. When preparing the processed product, one or a plurality of the above-mentioned treatment steps such as sterilization treatment such as filtration, centrifugation and membrane separation, precipitation, concentration, pasting, dilution and drying should be carried out in combination. Can be done. Examples of the culture medium include skim milk powder medium to which yeast extract is added, MRS medium, and the like.

The lactic acid bacterium product is particularly preferably a fermented lactic acid bacterium or a milk culture. Examples of the fermented milk product and the milk culture include fermented milk (yogurt) and polysaccharides. Fermented milk (yogurt) is a fermented food prepared by mixing milk with lactic acid bacteria and yeast and fermenting it, and is widely eaten from the viewpoint of its deliciousness, beauty and health. Fermented milk (yogurt) can preferably be the supernatant thereof. In addition to skim milk powder and culture solutions such as whey decomposition products, thickeners and gelling agents such as pectin, guar gum, xanthan gum, carrageenan, and processed starch may be added to the fermented milk.

Examples of milk include animal milk such as milk and processed products thereof (for example, defatted milk, full-fat milk powder, defatted milk powder, brick milk, casein, milky lotion, fresh cream, compound cream, butter, butter milk powder, cheese. Etc.), vegetable milk such as soy milk derived from soybeans and the like. The milk may or may not be sterilized.

By the way, as a raw material of fermented milk, for example, what is called a fermented milk raw material mix can be mentioned. A fermented milk raw material mix is a mixture containing raw milk and other ingredients. This fermented milk raw material mix contains raw materials commonly used in the production of fermented milk, such as raw milk, water, and other optional ingredients (eg, sugar, sugars, sweeteners, acidulants, minerals, vitamins, flavors, etc.). It is obtained by heating, dissolving and mixing. The raw material milk may include water, raw milk, sterilized milk, skim milk, skim milk powder, skim milk powder, skim milk concentrate, skim milk concentrate, buttermilk, butter, cream, cheese and the like. In addition, the raw milk may contain whey protein concentrate (WPC), whey protein isolate (WPI), α-lactalbumin (α-La), β-lactoglobulin (β-Lg) and the like. ..

Fermented milk undergoes steps such as a preparation process of the raw material mix, a (heating) sterilization step of the raw material mix, a cooling step of the raw material mix, a starter addition step, a fermentation step, and a cooling step of the fermented milk, as in the conventional method. Manufactured. In the process of blending the raw material mix, the raw materials are mixed (blended). In the above-mentioned step, the usual conditions used for producing fermented milk may be appropriately adopted. Further, it is preferable that the (heating) sterilization step of the raw material mix, the cooling step of the raw material mix, the addition step of the starter, the fermentation step and the cooling step of the fermented milk are carried out in this order.

As a medium for culturing lactic acid bacteria, a commonly used medium can be used. That is, any medium can be used as long as it contains a nitrogen source, an inorganic substance and other nutrients in addition to the main carbon source. As the carbon source, lactose, glucose, sucrose, fructose, starch hydrolysate, molasses and the like can be used depending on the assimilation property of the bacteria used. As the nitrogen source, organic nitrogen-containing substances such as casein hydrolyzate, whey protein hydrolyzate, α-lactalbumin, β-lactoglobulin, glycomacropeptide, and soybean protein hydrolyzate can be used. In addition, as the growth promoter, meat extract, fish meat extract, yeast extract and the like can be used.

Lactic acid bacteria are preferably cultured in an anaerobic state, but are usually preferably cultured in a slightly aerobic state used in liquid static culture or the like. As the culturing method in an anaerobic state, a known method such as a method of culturing in a carbon gas gas phase can be adopted, but other methods may be adopted. The culture temperature is generally preferably in the range of 30 ° C. or higher and 47 ° C. or lower, more preferably in the range of 35 ° C. or higher and 46 ° C. or lower, and further preferably in the range of 37 ° C. or higher and 45 ° C. or lower. .. The pH of the medium during the culture of lactic acid bacteria is preferably maintained within the range of 6 or more and 7 or less, but may be another pH range as long as the pH at which the bacteria grow. The culture time of lactic acid bacteria and the like is usually preferably in the range of 1 hour or more and 48 hours or less, more preferably in the range of 8 hours or more and 36 hours or less, and in the range of 10 hours or more and 24 hours or less. Is even more preferable.

The fermented milk (yogurt) typically has a non-fat milk solid content of 8% by weight or more, and the number of lactic acid bacteria or yeast is in the range of ¹⁰⁶ pieces / ml or more and ¹⁰¹¹ pieces / ml or less.

(2) Sphingolipid In the embodiment of the present invention, sphingolipid is a general term for lipids having a sphingoid base, which is a component constituting the cell membrane of eukaryotes, and has a barrier function of the skin by oral ingestion. It has been clarified that the effect of improving the above can be obtained. The sphingolipids are naturally derived, for example, milk, goat milk, sheep milk, mare milk and other milk-derived ones, egg yolk-derived ones, soybean, rice, corn and other grain-derived ones, and konjak-derived ones. Things and things derived from beats can be mentioned. Among these sphingolipids, those derived from milk are preferable, and more specifically, those derived from milk are preferable. This sphingolipid contains sphingomyelin, ceramide, glucosylceramide, and galactosylceramide. In embodiments of the 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, more preferably sphingomyelin. These sphingolipids can be prepared from natural raw materials by a conventional method, but commercially available products may be used.

Sphingomyelin is one of the sphingolipids derived from milk, and when taken orally, the condition of the skin deteriorates (decrease in the barrier function of the skin, dryness / dryness of the skin, decrease in the water content of the stratum corneum, atopy). It has been clarified that the effect of preventing or improving (such as sexual dermatitis) can be obtained.

Further, this sphingomyelin is a substance composed of ceramide and phosphocholine, and is hydrolyzed into ceramide and phosphocholine by sphingomyelinase. In addition, ceramide is hydrolyzed to sphingoid bases and fatty acids by ceramidase. Most of the fatty acids are absorbed by the epithelial cells of the small intestine, while some sphingoid bases are resynthesized into sphingomyelin and ceramide. It has been reported that sphingomyelin is degraded by intestinal bacteria.

In general, as molecular species contained in sphingomyelin, particularly milk-derived sphingomyelin, for example, "sphingosine or dihydrosphingosine having a carbon chain number in the range of 16 or more and 18 or less" and "14 or more carbon chains". Examples of the sphingomyelin molecular species in which phosphocholine or phosphoethanolamine is bound to the ceramide structure in which "fatty acids in the range of 26 or less" are amide-bonded.

It has been clarified that when fermented milk (yogurt) is ingested at the same time as sphingomyelin, the amount of sphingomyelin absorbed into a living body can be increased, that is, the absorption of sphingomyelin is improved. At this time, it has also been clarified that the absorption of ceramide is improved. Ingestion of lactic acid bacteria products can promote the absorption of sphingolipids. Furthermore, by efficiently absorbing sphingolipids containing sphingomyelin into the living body, various beneficial actions and effects can be enjoyed in addition to the effect of improving the barrier function of the skin.

As described above, ceramide is a substance in which a sphingoid base and a fatty acid are bound, and is hydrolyzed into a sphingoid base and a fatty acid by a ceramidase. Examples of the molecular species contained in the ceramide include "sphingosine, dihydrosphingosine, sphingosine, phytosphingosine or hydroxysphingosine having a carbon chain number in the range of 16 or more and 18 or less" and "14 or more and 26 carbon chains". Examples thereof include molecular species to which "fatty acids or hydroxy fatty acids within the following range" are amide-bonded.

Glucocerebroside is a substance in which glucose is bound to ceramide consisting of a sphingo base and a fatty acid, and is hydrolyzed into ceramide and glucose by a glucoceramide degrading enzyme. Examples of the molecular species contained in glucosylceramide include "sphingosine, dihydrosphingosine, sphingosine, phytosphingosine or hydroxysphingosine having a carbon chain number in the range of 16 or more and 18 or less" and "14 or more carbon chains". Examples of the ceramide structure in which "fatty acid or hydroxy fatty acid in the range of 26 or less" is amide-bonded include glucosylceramide molecular species to which glucose is bound.

Galactosylceramide is a substance in which galactose is bound to ceramide consisting of a sphingo base and a fatty acid, and is hydrolyzed into ceramide and galactose by galactosylceramide degrading enzyme. Examples of the molecular species contained in galactosylceramide include "sphingosine, dihydrosphingosine, sphingosine, phytosphingosine or hydroxysphingosine having a carbon chain number in the range of 16 or more and 18 or less" and "14 or more carbon chains". Examples of the ceramide molecular species to which "fatty acid or hydroxy fatty acid in the range of 26 or less" are amide-bonded include galactosylceramide molecular species to which galactose is bound.

The content of sphingolipid in the composition for suppressing erythema formation according to the embodiment of the present invention is preferably in the range of 7 parts by mass or more and 120,000 parts by mass or less with respect to 100 parts by mass of the polysaccharide. It is more preferably in the range of 5 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 more preferably 90 parts by mass or more and 250 parts by mass or less. Especially preferable.

(3) Collagen Peptide In the embodiment of the present invention, the collagen peptide means a peptide obtained by hydrolyzing collagen to reduce its molecular weight and having an average molecular weight of about 10,000 or less. As such a collagen peptide, a commercially available one can be used, or it can be produced according to a known method (see, for example, Japanese Patent Application Laid-Open No. 2006-24413). Examples of the method for producing collagen peptide include hydrolyzing collagen contained in fish, cows, pigs, chickens and the like, or gelatin obtained by heat-denaturing collagen. Collagen peptide is easily soluble in cold water and has a high concentration in gelatin and thickened polysaccharides, which are difficult to dissolve in water and difficult to dissolve in high concentration without using hot water. It is easy to handle because it can be dissolved in collagen. Further, the collagen peptide can be added to the raw material as a powder as it is, or can be dissolved in water and added as a solution, but it is preferable to add the collagen peptide as a solution for uniform mixing.

In the composition for suppressing the formation of erythema according to the embodiment of the present invention, it is preferable to use collagen peptide having a molecular weight of about 1000 to 8000 derived from fish skin, fish scale, pig skin, and chicken feet.

The content of the collagen peptide in the composition for suppressing the formation of erythema according to the embodiment of the present invention is preferably in the range of 700 parts by mass or more and 2.5 million parts by mass or less with respect to 100 parts by mass of the polysaccharide. It is more preferably in the range of 3500 parts by mass or more and 250,000 parts by mass or less, further preferably in the range of 3500 parts by mass or more and 50,000 parts by mass or less, and it is in the range of 9000 parts by mass or more and 25,000 parts by mass or less. Is particularly preferable.

(4) Form and optional component of composition for suppressing erythema formation The composition for suppressing erythema formation according to the embodiment of the present invention includes pharmaceuticals, supplements, preparations such as food additives, foods and drinks (excluding animals and plants themselves). In addition, it may take the form of a food or drink composition (including processed food or drink).

In the embodiment of the present invention, the pharmaceutical product is prepared as an oral pharmaceutical product according to a conventional method by using an additive that is acceptable for the pharmaceutical product in combination. This preparation may take the form of a solid preparation such as a tablet, a powder, a fine granule, a granule, a capsule, a pill, or a sustained-release agent, or a liquid preparation such as a solution, a suspension, or an emulsion. Acceptable additives for formulation include, for example, excipients, stabilizers, preservatives, wetting agents, emulsifiers, lubricants, sweeteners, colorants, fragrances, buffers, antioxidants, pH. Examples include regulators. Specific examples of the food additive include processed seasonings, flavor seasonings, and seasonings such as cooking mixes.

Further, in the embodiment of the present invention, the food and drink and the food and drink composition are processed for eating and drinking of humans and animals, and are solutions, suspensions, emulsions, powders, and solid moldings. It is not particularly limited as long as it is in a form that can be orally ingested. Examples of food and drink and food and drink compositions include dairy products such as dairy beverages (including processed milk), yogurts, lactic acid bacteria beverages, fermented milk, ice creams, creams, cheeses, etc.; Beverages, fruit juice beverages, vegetable beverages, soy milk beverages, coffee beverages, tea beverages, jelly beverages, cocoa, sports powder beverages such as cocoa, smoothies, nutritionally enriched powder beverages, beauty powdered foods, powdered soups, steamed bread Originally, beverages such as concentrated beverages and alcoholic beverages; flour products such as bread, pasta, noodles, cake mix, fried flour, bread flour; chocolate, gum, candy, cookies, gummy, snacks, Japanese sweets, jelly, pudding, etc. Confectionery such as dessert confectionery; Curry, Basta sauce, Potov, stew, Japanese-style retort food; Fats and oils such as processed fats, butter, margarine, spreads, mayonnaise; Instant foods such as freeze-dried foods; Processed agricultural products such as jams and marmalades, pickles, boiled beans, cereals, and miscellaneous dishes; processed marine products; processed livestock products; frozen foods such as pittsua, doria, gratin, prepared foods, and fried foods; liquid foods, as well as animal feeds, tablets, Examples include cosmetics used in the oral cavity.

In the embodiment of the present invention, the food and drink and the food and drink composition include functional foods, health nutrition foods, health foods, foods for specified health use, foods with functional claims, foods with nutritional function, foods for the sick, and the like. Also included are those classified as infant-prepared powdered milk, pregnant or lactating women's powdered milk, or food and drink with a disease risk reduction label. Here, the indication of disease risk reduction is an indication of food or drink that may reduce the disease risk, and is based on the standard established by the FAO / WHO Joint Food Standards Committee (Codex Alimentarius) or. It is a specified or approved display with reference to the standard.

In the embodiment of the present invention, any component can be added to the food or drink and the food or drink composition, if necessary. Such optional ingredients are not particularly limited, but are usually ingredients such as sweeteners, acidulants, juices of vegetables, fruits and seeds and their extracts, vitamins, minerals and amino acids, which are ingredients contained in foods and drinks. Nutrients, lactic acid bacteria (excluding essential lactic acid bacteria according to the embodiment of the present invention), useful microorganisms such as bifidus bacteria, propionic acid bacteria and fermented products thereof, functional sugars such as oligosaccharides, royal jelly, glucosamine. , Astaxanthin, existing functional materials such as polyphenols, fragrances, pH regulators, excipients, acidulants, colorants, emulsifiers, preservatives and the like.

<Efficient ingestion method of composition for suppressing erythema formation and its effect>
The composition for suppressing erythema formation according to the embodiment of the present invention is preferably orally ingested for at least 7 days so that the intake of the polysaccharide is 200 μg or more / day. By ingesting this composition for suppressing erythema formation in this way, the intensity of erythema can be reduced by 1 or more, and the minimum amount of erythema and the intensity of pigmentation can be increased. When a polysaccharide-containing lactic acid bacterium product and sphingolipid are added as active ingredients to the composition for suppressing erythema formation, the intake thereof is 200 μg or more for polysaccharides and 4 mg or more / day for sphingolipids. Is. When a polysaccharide-containing lactic acid bacterium product, sphingolipid and collagen peptide are added as active ingredients to the composition for suppressing erythema formation, the intake thereof is 200 μg or more for polysaccharides / day and 4 mg for sphingolipids. The above is / day, and the collagen peptide is 400 mg or more / day.

The amount of polysaccharide intake is not particularly limited as long as it does not harm the human body, but in consideration of cost effectiveness, it is preferably in the range of 200 μg / day or more and 60,000 μg / day or less, and 300 μg / day or more and 45,000 μg. It is more preferably in the range of / day or less, further preferably in the range of 400 μg / day or more and 30,000 μg / day or less, and particularly preferably in the range of 500 μg / day or more and 15,000 μg / day or less (note that it is in the range of 500 μg / day or more and 15,000 μg / day or less). , The notation of "mass / day or more" is synonymous with the notation of "mass or more / day", and the notation of "mass / day or less" is synonymous with the notation of "mass or less / day"). Further, the intake amount of sphingolipid and collagen peptide can be derived from the above-mentioned range definition of the content with respect to 100 parts by mass of the polysaccharide when the intake amount of the polysaccharide is determined, but more specifically, the sphingolipid. The lipid is preferably in the range of 4 mg / day or more and 500 mg / day or less, more preferably in the range of 6 mg / day or more and 400 mg / day or less, and more preferably in the range of 8 mg / day or more and 300 mg / day or less. It is more preferable, and it is particularly preferable that it is in the range of 10 mg / day or more and 200 mg / day or less. The collagen peptide is preferably in the range of 400 mg / day or more and 20000 mg / day or less, more preferably in the range of 600 mg / day or more and 15000 mg / day or less, and 800 mg / day or more and 10000 mg / day or less. It is more preferably within the range, and particularly preferably within the range of 1000 mg / day or more and 5000 mg / day or less.

The required dose of each of the above-mentioned active ingredients is based on a human body administration experiment, but it is necessary for the human body from the required dose in an animal experiment (for example, a mouse experiment) using the following formula based on the data of the Food Safety Commission. It can also be converted into a dose.

(Necessary dose to human body (converted value)) = (Necessary dose to animals) x (Lower female body weight: 40 kg) ÷ (Safety factor: 100)
<Experimental example>
Hereinafter, the present invention will be described in more detail 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 the formation of skin erythema under ultraviolet irradiation was examined. Specifically, erythema was generated on the skin by irradiating hairless mice with ultraviolet rays, and the effect of polysaccharides on this condition was examined.

(1-1) Preparation of yogurt A Lactobacillus delbrueckii subsp. Bulgaricus OLL1247 and Streptococcus thermophilus OLS30 in a medium containing 10% by mass of defatted milk powder. After inoculation, the medium was fermented at 43 ° C. for 3 hours and heated. The yogurt A thus obtained contained 110 μg / g of a polysaccharide.

The content of the polysaccharide in yogurt A was measured according to the phenol-sulfuric acid method (Hodge et al., "Measurements in carbohydrate chemistry", Vol. 1, p. 338 (1962)). Specifically, it is as follows.

First, 1 g of trichloroacetic acid was added to 10 g of yogurt A, and the mixture was thoroughly stirred. Next, the trichloroacetic acid-added yogurt A was centrifuged at 10000 rpm for 10 minutes at 4 ° C., and then the supernatant was transferred to another tube. Then, twice the volume of 99.5% ethanol was added to the supernatant, and then the ethanol-added supernatant was left in the freezer overnight, and a precipitate was formed in the tube. This precipitate was centrifuged at 10000 rpm for 10 minutes at 4 ° C., and then 3 mL of ultrapure water was added to the obtained precipitate to prepare a polysaccharide extract. Then, 500 μL of phenol reagent (5% (w / v)) is added to 500 μL of the polysaccharide extract, the mixture is stirred, and then 2.5 mL of concentrated sulfuric acid is further added to the mixture to stir the mixture. Was immediately stirred for 10 seconds. Then, the mixed solution was left at room temperature for 20 minutes or more, and then the absorbance of the mixed solution at 490 nm was measured with a spectrophotometer. After preparing the control solution as follows, the absorbance of the control solution at 490 nm was measured in the same manner as described above. After adding 500 μL of phenol reagent (5% (w / v)) to 500 μL of standard glucose solution and stirring the mixture, add 2.5 mL of concentrated sulfuric acid to the mixture and immediately add 10 of the mixture. Stir for seconds. Then, the mixed solution was left at room temperature for 20 minutes or more.

(1-2) Preparation of polysaccharide extract A part of yogurt A was separated, and 3 times the amount of ethanol was added to the supernatant and stored frozen. Then, the supernatant was centrifuged to obtain a precipitate. Then, this precipitate was freeze-dried to obtain a polysaccharide extract. In addition, 70 mg of the polysaccharide extract was contained in 11.3 g of yogurt A.

(1-3) Generation of skin erythema by ultraviolet irradiation After acclimatizing 24 hairless mice (Hos: HR-1, female, 8 weeks old, Nippon SLC Co., Ltd.) for 4 days, 8 of these hairless mice were used. The hairless mice in each group were orally administered with water, yogurt A and a polysaccharide extract (hereinafter collectively referred to as "samples") for 10 days. Yogurt A was administered at 11.3 g / kg body weight / day, and the polysaccharide extract group was administered at 70 mg / kg body weight / day. Then, 7 days after the start of administration of each sample, the hairless mouse was irradiated with ultraviolet rays at an illuminance of 0.4 mW / cm ² for 50 seconds (note that the UV irradiation device was GL20SE manufactured by Sankyo Electric Co., Ltd. (wavelength region: from 280 nm). 400 nm, peak wavelength: 306 nm) was used. The amount of ultraviolet rays at this time was 20 mJ / cm ² (= 0.4 mW / cm ² × 50 seconds). Three days after the irradiation with ultraviolet rays, the degree of erythema on the back skin of each hairless mouse was scored (see the following description for the scoring method). Hereinafter, for convenience of explanation, the hairless mouse group (corresponding to the comparative example) to which water was administered is referred to as a “control group”, and the hairless mouse group to which yogurt A was orally administered at 11.3 g / kg body weight / day (Example). The hairless mouse group (corresponding to the examples) to which the polysaccharide extract was orally administered at 70 mg / kg body weight / day is referred to as “polysaccharide extract group”.

(1-4) Evaluation (1-4-1) Evaluation by scoring The degree of erythema on the skin of the hairless mice in each of the above groups was visually scored. The score was evaluated on a 5-point scale from 1 to 5. "5: High (symptoms are seen at 50% or more of the body surface area of the ultraviolet irradiation site and show a bright red color.) 4: Moderate (ultraviolet irradiation). Symptoms are seen on 30% or more of the body surface area of the site and show a clear red color.) 3: Mild (Symptoms are seen on 10% or more of the body surface area of the ultraviolet irradiation site and show a pale red color.) .) 2: Mild (a slight redness symptom is confirmed on the body surface of the ultraviolet irradiation site), 1: None (normal color tone) ". That is, the lower the score value, the higher the effect of suppressing erythema. The results of this experimental example are as shown in FIG. 1, and the score values were significantly lower in the yogurt A group and the polysaccharide extract group than in the control group. That is, yogurt A and the polysaccharide extract were found to have an effect of suppressing the formation of erythema due to ultraviolet irradiation.

(1-4-2) Evaluation by Δa * value The degree of erythema on the skin of the hairless mice in each of the above groups was evaluated by obtaining the L * a * b * value from the skin image. Specifically, a value (Δa * value) obtained by subtracting the a * value of the ultraviolet-irradiated portion from the a * value of the ultraviolet-irradiated portion of each hairless mouse was obtained. That is, the lower this value (Δa * value), the higher the effect of suppressing erythema. The results of this experimental example are as shown in FIG. 2, and the Δa * value was significantly lower in the yogurt A group and the polysaccharide extract group than in the control group. That is, yogurt A and the polysaccharide extract were found to have an effect of suppressing the formation of erythema due to ultraviolet irradiation.

-Experimental example 2-
In this experimental example, the effect of the polysaccharide content in the fermented lactic acid bacteria on the formation of erythema on the skin under ultraviolet irradiation was examined. Specifically, erythema was generated on the skin by irradiating hairless mice with ultraviolet rays, and the effect of the amount of polysaccharides in the fermented lactic acid bacteria on this condition was examined.

(2-1) Preparation of yogurt B Lactobacillus delbrueckii subsp. Bulgaricus 2038 and Streptococcus thermophilus 1131 in a medium containing 10% by mass of defatted milk powder. After inoculation, the medium was fermented at 43 ° C. for 3 hours and heated. The yogurt B thus obtained contained 42 μg / g of a polysaccharide. The content of the polysaccharide in yogurt B was measured by the phenol-sulfuric acid method shown in Experimental Example 1.

(2-2) Generation of skin erythema by ultraviolet irradiation After acclimatizing 24 hairless mice (Hos: HR-1, female, 8 weeks old, Nippon SLC Co., Ltd.) for 4 days, 8 of these hairless mice were used. The hairless mice in each group were orally administered with water, yogurt A prepared in Experimental Example 1 and yogurt B (hereinafter collectively referred to as "samples") for 10 days. Both yogurt A and yogurt B were administered at 11.3 g / kg body weight / day. Then, 7 days after the start of administration of each sample, the hairless mouse was irradiated with ultraviolet rays at an illuminance of 0.4 mW / cm ² for 50 seconds (note that the UV irradiation device was GL20SE manufactured by Sankyo Electric Co., Ltd. (wavelength region: from 280 nm). 400 nm, peak wavelength: 306 nm) was used. The amount of ultraviolet rays at this time was 20 mJ / cm ² (= 0.4 mW / cm ² × 50 seconds). Three days after the irradiation with ultraviolet rays, the degree of erythema on the back skin of each hairless mouse was scored by the same method as in Experimental Example 1. Hereinafter, for convenience of explanation, the hairless mouse group (corresponding to the comparative example) to which water was administered is referred to as a “control group”, and the hairless mouse group to which yogurt A was orally administered at 11.3 g / kg body weight / day (Example). (Equivalent to) is referred to as “yogurt A group”, and a hairless mouse group (corresponding to an example) to which yogurt B is orally administered at 11.3 g / kg body weight / day is referred to as “yogurt B group”.

(2-3) Evaluation results The results of this experimental example are as shown in FIG. 3, and the score values were significantly lower in the yogurt B group and the yogurt A group than in the control group. That is, it was clarified that the higher the polysaccharide content of yogurt, the higher the ability to suppress the formation of erythema.

-Experimental example 3-
In this experimental example, the effect of "a composition containing fermented lactic acid bacteria, sphingomyelin, and collagen peptide" on the formation of erythema on the skin under irradiation with ultraviolet rays was verified. Specifically, erythema was generated on the skin by irradiating hairless mice with ultraviolet rays, and the effect of "lactic acid bacterium fermented product, sphingomyelin, collagen peptide-containing composition" on this condition was examined.

(3-1) Generation of skin erythema by UV irradiation After acclimatizing 24 hairless mice (Hos: HR-1, female, 8 weeks old, Nippon SLC Co., Ltd.) for 4 days, 8 of these hairless mice were used. The hairless mice in each group are divided into groups of "water", "mixture of sphingomyelin and collagen peptide" and "mixture of yogurt, sphingomyelin and collagen peptide" (hereinafter collectively referred to as "sample". ) Was orally administered for 10 days each. The "mixture of sphingomyelin and collagen peptide" contains 10 mg / kg body weight / day of sphingomyelin (PC700 manufactured by Fontera, 16.5% by mass of sphingomyelin content) and collagen peptide (manufactured by Nitta Gelatin Co., Ltd.). Ikuos, origin: fish scale, molecular weight: 3000 to 5000, collagen peptide content 88.0% by mass) was administered so as to be 1.0 g / kg body weight / day, and "a mixture of yogurt, sphingomyelin and collagen peptide". Is 11.3 g of yogurt (Meiji Bulgarian Yogurt Fat Zero, Lactobacillus Starter: Lactobacillus delbrucky Subspecies Bulgalix 2038 and Streptococcus Thermophilus 1131, Polysaccharide Content 80 μg / g) Sphingomyelin (PC700 manufactured by Fontera, 16.5% by mass of sphingomyelin content) becomes 10 mg / kg body weight / day, and collagen peptide (Ikuos manufactured by Nitta Gelatin Co., Ltd., origin: fish scale) , Molecular weight: 3000 to 5000, Collagen peptide content 88.0% by mass) was administered so as to be 1.0 g / kg body weight / day. Then, 7 days after the start of administration of each sample, the hairless mouse was irradiated with ultraviolet rays at an illuminance of 0.4 mW / cm ² for 50 seconds (note that the UV irradiation device was GL20SE manufactured by Sankyo Electric Co., Ltd. (wavelength region: from 280 nm). 400 nm, peak wavelength: 306 nm) was used. The amount of ultraviolet rays at this time was 20 mJ / cm ² (= 0.4 mW / cm ² × 50 seconds). Three days after the irradiation with ultraviolet rays, the degree of erythema on the back skin of each hairless mouse was scored by the same method as in Experimental Example 1. Hereinafter, for convenience of explanation, the hairless mouse group (corresponding to the comparative example) to which water is administered is referred to as a "control group", and sphingomyelin is 10 mg / kg body weight / day and collagen peptide is 1.0 g / kg body weight. The hairless mouse group (corresponding to the examples) to which the mixture was administered so as to be / day is called "sphingomyelin & collagen peptide group", and "sphingomyelin is 11.3 g / kg body weight / day and sphingomyelin is 10 mg. The hairless mouse group (corresponding to the examples) to which a mixture thereof was administered so that the collagen peptide became 1.0 g / kg body weight / day as well as / kg body weight / day was referred to as "yogurt & sphingomyelin & collagen peptide group". Refer to.

(3-2) Evaluation results The results of this experimental example are as shown in Fig. 4, and the score values are significantly higher in the order of sphingomyelin & collagen peptide group and yogurt & sphingomyelin & collagen peptide group compared to the control group. It became a low price. That is, it was clarified that the combined intake of yogurt, sphingomyelin and collagen peptide suppresses the formation of erythema due to ultraviolet irradiation more efficiently than the combined intake of sphingomyelin and collagen peptide. rice field.

-Experimental example 4-
In this experimental example, the effect of sphingomyelin & collagen peptide-containing yogurt on the formation of human skin erythema under ultraviolet irradiation was examined. Specifically, erythema was generated on the skin by irradiating humans with ultraviolet rays, and the effect of sphingomyelin & collagen peptide-containing yogurt on this condition was examined.

(4-1) Suppression of Skin Erythema Generation by Ultraviolet Irradiation First, 22 healthy women aged 30 to 40 years were taken as subjects, and the minimum amount of erythema (Minimum Erythema Dose: MED) was measured. Next, four places on the backs of the subjects were irradiated with ultraviolet rays 1.5 times the amount of MED in a circle with a diameter of about 8 mm (ultraviolet rays with an illuminance of 0.42 mW / cm ² for 60 to 120 seconds (irradiation time is:). Irradiation) (depending on the minimum amount of erythema of the subjects), and 24 hours after the end of UV irradiation, the a * values of the UV-irradiated and non-UV-irradiated sites of the subjects were measured. After that, 12 of the 22 subjects received 190 g / day of yogurt (yogurt B prepared in Experimental Example 2, polysaccharide content 42 μg / g), and sphingomyelin (PC700 manufactured by Fontera, sphingomyelin). Myelin content 16.5% by mass) is 10 mg / day, and collagen peptide (Ikuos manufactured by Nitta Gelatin Co., Ltd., origin: fish scale, molecular weight: 3000 to 5000, collagen peptide content 88.0% by mass) is 1. After ingesting sphingomyelin & collagen peptide-containing yogurt for 4 weeks so as to be 0 g / day, the subjects were irradiated with ultraviolet rays having the same illuminance as before the ingestion for the same time, and 24 hours after the end of the ultraviolet irradiation, the subjects were exposed to the ultraviolet rays. And the a * value of the part not irradiated with ultraviolet rays was measured. In addition, the remaining 10 subjects were not allowed to ingest sphingomyelin & collagen peptide-containing yogurt, and were irradiated with ultraviolet rays of the same illuminance as before ingestion for the same time, and 24 hours after the end of ultraviolet irradiation, the subjects' ultraviolet irradiation sites. And the a * value of the part not irradiated with ultraviolet rays was measured. Hereinafter, for convenience of explanation, a group of subjects who did not ingest sphingomyelin & collagen peptide-containing yogurt (corresponding to a comparative example) is referred to as a "non-ingestion group", and a group of subjects who ingested sphingomyelin & collagen peptide-containing yogurt (corresponding to a comparative example). (Corresponding to the examples) is referred to as an "intake group".

(4-2) Evaluation method and evaluation results Using a spectrocolorimeter (CM-2600d manufactured by Minolta Co., Ltd.), the intensity of erythema after 24 hours of UV irradiation of each group before and 4 weeks after ingestion (“4-2) From the "a * value of the UV-irradiated site after ingestion minus the a * value of the UV-unirradiated site (Δa * value)" to the "a * value of the UV-irradiated site before ingestion, the a * value of the UV-non-irradiated site" (Δa * value) ”minus, that is, (red spot intensity) = {(a * value of the UV-irradiated site after ingestion)-(a * value of the UV-irradiated site after ingestion)} -{(A * value of the UV-irradiated site before ingestion)-(a * value of the UV-unirradiated site before ingestion)}) was obtained. The results of this experimental example are as shown in Table 1. Long-term ingestion of yogurt containing sphingomyelin and collagen peptide significantly reduced the Δa * value compared to before ingestion. That is, it was clarified that long-term ingestion of yogurt containing sphingomyelin & collagen peptide suppressed erythema formation due to ultraviolet rays in humans.

－実験例５－
本実験例では、紫外線の照射下におけるヒトの皮膚紅斑生成に対するスフィンゴミエリン＆コラーゲンペプチド含有ヨーグルトの影響を検証した。具体的には、ヒトに紫外線を照射することによって皮膚に紅斑を生成させてＭＥＤを測定し、この状態に対するスフィンゴミエリン＆コラーゲンペプチド含有ヨーグルトの影響を検証した。

-Experimental example 5-
In this experimental example, the effect of sphingomyelin & collagen peptide-containing yogurt on the formation of human skin erythema under ultraviolet irradiation was examined. Specifically, erythema was generated on the skin by irradiating humans with ultraviolet rays, and MED was measured, and the effect of sphingomyelin & collagen peptide-containing yogurt on this condition was verified.

(5-1) MED measurement First, 22 healthy women aged 30 to 40 years were taken as subjects, and the backs of the subjects were irradiated with ultraviolet rays. The ultraviolet irradiation was performed in accordance with the SPF measurement method standard (Japan Cosmetic Industry Association SPF measurement method standard <2011 revised edition>). Specifically, a high-performance ultraviolet irradiator is used to irradiate six places on the backs of the subjects with ultraviolet rays with an increased irradiation width of 1.2 times in a circle with a diameter of about 8 mm (specifically, each). 60 ultraviolet rays with an illuminance of 0.24 mW / cm ² , 0.29 mW / cm ² , 0.35 mW / cm ² , 0.42 mW / cm ² , 0.50 mW / cm ² , 0.60 mW / cm ² (Second irradiation), and 24 hours after the end of ultraviolet irradiation, the erythema on the skin of each subject was visually evaluated and MED was measured according to the SPF measurement method standard. After that, 12 of the 22 subjects received 190 g / day of yogurt (yogurt B prepared in Experimental Example 2, polysaccharide content 42 μg / g), and sphingomyelin (PC700 manufactured by Fontera, sphingomyelin). Myelin content 16.5% by mass) is 10 mg / day, and collagen peptide (Ikuos manufactured by Nitta Gelatin Co., Ltd., origin: fish scale, molecular weight: 3000 to 5000, collagen peptide content 88.0% by mass) is 1. After ingesting sphingomyelin & collagen peptide-containing yogurt for 4 weeks so as to be 0 g / day, each part of the back of the subjects was irradiated with ultraviolet rays of the same illuminance as before ingestion for the same time, and the ultraviolet irradiation was completed 24 hours. Later, the subjects' skin erythema was visually evaluated and the subjects' MED was measured. In addition, the remaining 10 subjects were not allowed to ingest sphingomyelin & collagen peptide-containing yogurt, and each part of the back of the subjects was irradiated with ultraviolet rays of the same illuminance as before ingestion for the same time, and the ultraviolet irradiation was completed 24. After hours, the erythema of the skin of the subjects was visually evaluated and the MED of the subjects was measured. Hereinafter, for convenience of explanation, a group of subjects who did not ingest sphingomyelin & collagen peptide-containing yogurt (corresponding to a comparative example) is referred to as a "non-ingestion group", and a group of subjects who ingested sphingomyelin & collagen peptide-containing yogurt (corresponding to a comparative example). (Corresponding to the examples) is referred to as an "intake group".

(5-2) Evaluation results The results of this experimental example are as shown in Table 2. In the non-ingestion group, there was no change in MED before and after the experiment, whereas in the ingestion group, MED was significantly increased as compared with that before ingestion. That is, it was clarified that oral ingestion of yogurt containing sphingomyelin & collagen peptide increases the minimum amount of ultraviolet rays that cause erythema and suppresses the formation of erythema caused by ultraviolet rays. This means that the subject's resistance to ultraviolet rays has increased.

－実験例６－
本実験例では、紫外線の照射下におけるヒトの皮膚色素沈着生成に対するスフィンゴミエリン＆コラーゲンペプチド含有ヨーグルトの影響を検証した。具体的には、ヒトに紫外線を照射することによって皮膚に色素を沈着させ、この状態に対するスフィンゴミエリン＆コラーゲンペプチド含有ヨーグルトの影響を検証した。

-Experimental example 6-
In this experimental example, the effect of sphingomyelin & collagen peptide-containing yogurt on the formation of human skin pigmentation under ultraviolet irradiation was examined. Specifically, the pigment was deposited on the skin by irradiating humans with ultraviolet rays, and the effect of sphingomyelin & collagen peptide-containing yogurt on this condition was examined.

(6-1) Suppression of pigmentation by ultraviolet irradiation First, 22 healthy women aged 30 to 40 years were taken as subjects, and the minimum amount of erythema (MED) of the subjects was measured. Next, four places on the backs of the subjects were irradiated with ultraviolet rays 1.5 times as much as MED in a circle with a diameter of about 8 mm (ultraviolet rays with an illuminance of 0.42 mW / cm ² for 60 to 120 seconds (irradiation time is:). Irradiation) (depending on the minimum amount of erythema of the subjects), and 7 days after the end of UV irradiation, the L * values of the UV-irradiated and non-UV-irradiated sites of the subjects were measured. After that, 12 of the 22 subjects received 190 g / day of yogurt (yogurt B prepared in Experimental Example 2, polysaccharide content 42 μg / g), and sphingomyelin (PC700 manufactured by Fontera, sphingomyelin). Myelin content 16.5% by mass) is 10 mg / day, and collagen peptide (Ikuos manufactured by Nitta Gelatin Co., Ltd., origin: fish scale, molecular weight: 3000 to 5000, collagen peptide content 88.0% by mass) is 1. After ingesting sphingomyelin & collagen peptide-containing yogurt for 4 weeks so as to be 0 g / day, the subjects were irradiated with ultraviolet rays having the same illuminance as before the ingestion for the same period of time, and 7 days after the end of the ultraviolet irradiation, the subjects were exposed to the ultraviolet rays. And the L * value of the part not irradiated with ultraviolet rays was measured. In addition, the remaining 10 subjects were not allowed to ingest sphingomyelin & collagen peptide-containing yogurt, but were irradiated with ultraviolet rays of the same illuminance as before ingestion for the same time, and 7 days after the end of ultraviolet irradiation, the subjects' ultraviolet irradiation sites. And the L * value of the part not irradiated with ultraviolet rays was measured. Hereinafter, for convenience of explanation, a group of subjects who did not ingest sphingomyelin & collagen peptide-containing yogurt (corresponding to a comparative example) is referred to as a "non-ingestion group", and a group of subjects who ingested sphingomyelin & collagen peptide-containing yogurt (corresponding to a comparative example). (Corresponding to the examples) is referred to as an "intake group".

(6-2) Evaluation method and evaluation results Using a spectrocolorimeter (CM-2600d manufactured by Minolta Co., Ltd.), the pigmentation intensity of each group before and 4 weeks after ingestion after 7 days of UV irradiation (“6-2) The L * value of the UV-irradiated part from the L * value of the UV-irradiated part before ingestion from the L * value of the UV-irradiated part after ingestion minus the L * value of the UV-non-irradiated part (ΔL * value) The value obtained by subtracting "value (ΔL * value)", that is, (pigmenting intensity) = {(L * value of the UV-irradiated site after ingestion)-(L * value of the UV-irradiated site after ingestion) }-{(L * value of the UV-irradiated site before ingestion)-(L * value of the UV-unirradiated site before ingestion)}) was obtained. The results of this experimental example are as shown in Table 3. In the non-ingestion group, there was no change in the ΔL * value before and after the experiment, whereas in the ingestion group, the ΔL * value after ingestion was significantly larger than that before ingestion, and the non-ingestion was not ingested. The ΔL * value was significantly larger than that of the group. In addition, the pigmentation intensity was significantly increased in the ingested group as compared with the non-ingested group. That is, it was clarified that UV-induced pigmentation was suppressed by long-term drinking of sphingomyelin & collagen peptide-containing yogurt.

－実験例７－
本実験例では、紫外線の照射下におけるヒトの皮膚紅斑生成に対するスフィンゴミエリン＆コラーゲンペプチド含有ヨーグルトの影響を検証した。具体的には、ヒトに紫外線を照射することによって皮膚に紅斑を生成させてＭＥＤを測定し、この状態に対するスフィンゴミエリン＆コラーゲンペプチド含有ヨーグルトの影響を検証した。

-Experimental example 7-
In this experimental example, the effect of sphingomyelin & collagen peptide-containing yogurt on the formation of human skin erythema under ultraviolet irradiation was examined. Specifically, erythema was generated on the skin by irradiating humans with ultraviolet rays, and MED was measured, and the effect of sphingomyelin & collagen peptide-containing yogurt on this condition was verified.

(7-1) MED measurement First, 37 healthy women aged 30 to 50 years were taken as subjects, and the backs of the subjects were irradiated with ultraviolet rays. The ultraviolet irradiation was performed in accordance with the SPF measurement method standard (Japan Cosmetic Industry Association SPF measurement method standard <2011 revised edition>). Specifically, a high-performance ultraviolet irradiator is used to irradiate six places on the backs of the subjects with ultraviolet rays with an increased irradiation width of 1.2 times in a circle with a diameter of about 8 mm (specifically, each). 60 ultraviolet rays with an illuminance of 0.24 mW / cm ² , 0.29 mW / cm ² , 0.35 mW / cm ² , 0.42 mW / cm ² , 0.50 mW / cm ² , 0.60 mW / cm ² (Second irradiation), and 24 hours after the end of ultraviolet irradiation, the erythema on the skin of each subject was visually evaluated and MED was measured according to the SPF measurement method standard. After that, 18 of the 37 subjects received 92 g / day of yogurt (yogurt A prepared in Experimental Example 1, polysaccharide content 110 μg / g), and sphingomyelin (PC700 manufactured by Fontera, sphingomyelin). Myelin content 16.5% by mass) is 10 mg / day, and collagen peptide (Ikuos manufactured by Nitta Gelatin Co., Ltd., origin: fish scale, molecular weight: 3000 to 5000, collagen peptide content 88.0% by mass) is 1. Sphingomyelin & collagen peptide-containing yogurt was ingested for 5 weeks so as to be 0 g / day. On the other hand, 19 subjects were asked to "defatted milk powder (manufactured by Meiji Co., Ltd.) with 2 mg of sphingomyelin added and adjusted to the same pH as yogurt containing sphingomyelin and collagen peptide with lactic acid. Food) ”was ingested once a day for 5 weeks (note that the control food does not contain collagen peptide, and the daily intake of sphingomyelin by the subjects is 2 mg). After that, each part of the back of the subjects was irradiated with ultraviolet rays having the same illuminance as before ingestion for the same time, and 24 hours after the end of the ultraviolet irradiation, the erythema of the skins of the subjects was visually evaluated and the MED of the subjects was measured. bottom. For convenience of explanation below, the group of subjects who ingested the control food (corresponding to the comparative example) is referred to as the "control food group", and the group of subjects who ingested the yogurt containing sphingomyelin & collagen peptide (corresponding to the example) was "tested". It is called "food group".

(7-2) Evaluation results The results of this experimental example are as shown in Table 4. Compared with the control food group, the change in MED after ingestion was significantly increased in the test food group. That is, it was clarified that oral ingestion of yogurt containing sphingomyelin & collagen peptide increases the minimum amount of ultraviolet rays that cause erythema and suppresses the formation of erythema caused by ultraviolet rays. This means that the subject's resistance to ultraviolet rays has increased.

NITE BP-01697
NITE BP-01814

Claims (13)

Lactic acid bacteria products containing polysaccharides obtained by fermentation of lactic acid bacteria,
Fermented milk containing sphingomyelin for promoting absorption of sphingomyelin and suppressing erythema formation. The polysaccharide-containing lactic acid bacterium product obtained by the lactic acid bacterium fermentation is produced by a combination of Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus thermophilus. The fermented milk for promoting absorption of sphingomyelin and suppressing the formation of erythema according to claim 1. The Lactobacillus delbrucky subspecies bulgarix is Lactobacillus delbrucky subspecies bulgaricus OLL1247 (accession number: NITE BP-01814) and Lactobacillus delbrucky subspecies bulgarix 2038. At least one of them
The fermented milk for promoting sphingomyelin absorption and suppressing erythema formation according to claim 2, wherein the Streptococcus thermophilus is at least one of Streptococcus thermophilus OLS3078 (accession number: NITE BP-01697) and Streptococcus thermophilus 1131. The fermented milk for promoting the absorption of sphingomyelin and suppressing the formation of erythema according to any one of claims 1 to 3, further containing ceramide. The fermented milk for promoting the absorption of sphingomyelin and suppressing the formation of erythema according to any one of claims 1 to 4, further containing a collagen peptide. The fermented milk for promoting the absorption of sphingomyelin and suppressing the formation of erythema according to any one of claims 1 to 5, which reduces the intensity of erythema by 1 or more. The fermented milk for promoting the absorption of sphingomyelin and suppressing the formation of erythema according to any one of claims 1 to 6 for increasing the minimum amount of erythema. The fermented milk for promoting the absorption of sphingomyelin and suppressing the formation of erythema according to any one of claims 1 to 7, which increases the pigmentation intensity. A method of using fermented milk containing sphingomyelin and a lactic acid bacterium product containing polysaccharides obtained by fermentation of lactic acid bacteria as fermented milk for promoting absorption of sphingomyelin and suppressing the formation of erythema (however, the act of treating humans). except.). The fermented milk for promoting absorption of sphingomyelin and suppressing the formation of erythema according to any one of claims 1 to 8 for at least 7 days so that the intake of polysaccharides obtained by fermentation with lactic acid bacteria is 200 μg or more / day. A method of promoting the absorption of sphingomyelin and suppressing the formation of erythema by ingestion (excluding the act of treating humans). Fermented milk containing sphingomyelin and a lactic acid bacterium product containing polysaccharides obtained by fermentation with lactic acid bacteria for use as fermented milk for promoting absorption of sphingomyelin and suppressing the formation of erythema. Use of lactic acid bacteria products containing polysaccharides obtained by lactic acid bacteria fermentation and fermented milk containing sphingomyelin for the production of fermented milk to promote the absorption of sphingomyelin and suppress the formation of erythema. When fermenting a dairy raw material, the dairy material is fermented with lactic acid bacteria that produce polysaccharides to obtain fermented milk, and then sphingomyelin is added to the fermented milk to promote the absorption of sphingomyelin and suppress the formation of erythema. How to manufacture.

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