Effects of oral administration of fermented milk made by <i>Lactococcus lactis</i> H61 on skin and body health in middle-aged women during summer

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  • 夏季における<i>Lactococcus lactis</i> H61含有ヨーグルトの摂取が中高年女性の肌及び体調に及ぼす影響
  • 夏季におけるLactococcus lactis H61含有ヨーグルトの摂取が中高年女性の肌及び体調に及ぼす影響
  • カキ ニ オケル Lactococcus lactis H61 ガンユウ ヨーグルト ノ セッシュ ガ チュウコウネン ジョセイ ノ ハダ オヨビ タイチョウ ニ オヨボス エイキョウ

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<p> We previously reported that oral administration of heat-killed cells or fermented milk made by Lactococcus lactis H61 has the potential to improve skin properties during season related with dry skin (i.e. autumn to winter, winter to spring). In this study, we investigated the effects of H61-fermented milk on skin properties during summer by a randomized, double-blind trial. Healthy, middle-aged and aged female volunteers (n=22; age: 40-74y) were given 85g of either conventional yogurt (1011 CFU of both Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) or fermented milk made by yogurt starter and strain H61 (H61-fermented milk) (1011 CFU of both L. delbrueckii subsp. bulgaricus and S. thermophilus, and 1010 CFU of strain H61) daily for 4 weeks. Before, at the end of the 4-week intake treatment and after 1 month (week 9), we measured skin hydration (inner forearms and cheek) and sebum content (cheek only) and vascular age. At week 4 in both groups, hydration in cheek significantly increased. Hydration in inner forearms and sebum in cheek also increased, although they were not significant. At week 9, those skin parameters decreased. Intake of H61-fermented milk did not affect the skin properties and vascular age, compared with conventional yogurt. At week 4, by self-questionnaire (skin and general health condition), some scores in both groups were improved, and at week 9 some scores were only improved in the H61-fermented milk group. To characterize the beneficial effect of H61-fermented milk on skin properties during summer, it may need larger sample size and longer intake period.</p>

Journal

  • Milk Science

    Milk Science 66 (1), 1-7, 2017

    Japanese Dairy Science Association

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