Effects of Fermented Milk Containing γ-Aminobutyric Acid on Normal Adult Subjects
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- Kimura Masayuki
- Yakult Central Institute for Microbiological Research
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- Chounan Osamu
- Yakult Central Institute for Microbiological Research
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- Takahashi Rie
- Yakult Central Institute for Microbiological Research
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- Ohashi Akemi
- Health Counseling Room, Yakult Honsha Co. Ltd.
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- Arai Yumi
- Okubo Clinic
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- Hayakawa Kazuhito
- Yakult Central Institute for Microbiological Research
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- Kasaha Keiko
- Yakult Central Institute for Microbiological Research
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- Ishihara Chiyoko
- Yakult Central Institute for Microbiological Research
Bibliographic Information
- Other Title
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- γ-アミノ酪酸(GABA)含有はっ酵乳製品の健常成人に対する影響
- ガンマ アミノラクサン GABA ガンユウハッコウニュウセイヒン ノ ケンジョウ セイジン ニ タイスル エイキョウ
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Abstract
We examined the effects of a new type of fermented milk containing γ-aminobutyric acid (FMG), made by a co-culture of Lactobacillus casei and Lactococcus lactis, on normal blood pressure and the abdominal symptoms of healthy adults. Administration of FMG (100mL/d) for 8 weeks or excess volumes (300mL/d) for 2 weeks failed to induce any changes in normal blood pressure and heart rate. Administration of excess volumes of FMG did not result in diarrhea. No remarkable changes in hematological and biochemical indices were observed after 8 weeks' ingestion and 2 weeks' excess intake of FMG. In conclusion, our results show that FMG is a safe fermented milk product.
Journal
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- Japanese Journal of Food Chemistry and Safety
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Japanese Journal of Food Chemistry and Safety 9 (1), 1-6, 2002
Japanese Society of Food Chemistry
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Details 詳細情報について
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- CRID
- 1390282680171967232
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- NII Article ID
- 110007367240
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- NII Book ID
- AA11666400
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- ISSN
- 21896445
- 13412094
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- NDL BIB ID
- 6212366
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- CiNii Articles
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- Abstract License Flag
- Disallowed
