公开(公告)号：US20080096266A1

公开(公告)日：2008-04-24

申请号：US11662077

申请日：2005-09-08

申请人： Toshihiro Komeda ,  Kumiko Ikado ,  Koichiro Yamauchi ,  Akira Saiki ,  Kiyoko Sadakari

发明人： Toshihiro Komeda ,  Kumiko Ikado ,  Koichiro Yamauchi ,  Akira Saiki ,  Kiyoko Sadakari

IPC分类号： C12N1/20 ,  A23L1/30 ,  A23L2/52 ,  A61P37/08

CPC分类号： C12N1/20 ,  A23L2/52 ,  A23L33/135 ,  A23V2002/00 ,  A23Y2220/67 ,  A23Y2240/65 ,  A23V2200/10 ,  A23V2250/214 ,  A23V2250/2132 ,  A23V2200/3204

摘要： The present invention provides a method for stabilizing an antiallergic activity of lactic acid bacteria against a high-temperature treatment and a composition for the stabilization, which can maintain an antiallergic activity of lactic acid bacteria against a high-temperature treatment, and foods and drinks such as drinks having a stabilized antiallergic activity of lactic acid bacteria, and a method for producing the same. The antiallergic activity of lactic acid bacteria can be maintained stably by making the lactic acid bacteria and polyphenols coexist, even when high-temperature treatments are conducted. As polyphenols used in the present invention, polyphenols extracted from a plant such as green tea-derived polyphenols can be used. In the present invention, various lactic acid bacteria having an antiallergic activity can be used, and in particular, lactic acid bacteria having a high antiallergic activity can be advantageously used as such lactic acid bacteria. The method of the present invention can be applied to foods and drinks for which high-temperature heating treatments are conducted in the process of their production, distribution, or when they are taken.

摘要翻译： 本发明提供了一种用于稳定乳酸菌抗高温处理的抗过敏活性的方法和用于稳定化的组合物，其可以保持乳酸菌耐高温处理的抗过敏活性，以及​​食品和饮料 作为乳酸菌具有稳定的抗过敏活性的饮料及其制造方法。 即使进行高温处理也能够使乳酸菌和多酚共存，可以稳定地维持乳酸菌的抗过敏活性。 作为本发明中使用的多酚，可以使用从植物提取的多酚，例如绿茶衍生的多酚。 在本发明中，可以使用具有抗过敏活性的各种乳酸菌，特别是可以有利地使用具有高抗过敏活性的乳酸菌作为乳酸菌。 本发明的方法可以应用于在其生产，分配或摄取过程中进行高温加热处理的食品和饮料。