Development of Yogurt with Immunomodulatory Effects and Its Application to Other Physiological Effects

Hemmi Jun, Makino Seiya, Kano Hiroshi, Asami Yukio

doi:10.4327/jsnfs.71.99

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Other Title

免疫調節作用に着目したヨーグルトの開発と生理効果の応用展開
免疫調節作用に着目したヨーグルトの開発と生理効果の応用展開(平成29年度日本栄養・食糧学会技術賞受賞)
メンエキチョウセツサヨウニチャクモクシタヨーグルトノカイハツトセイリコウカノオウヨウテンカイ(ヘイセイ 29ネンドニホンエイヨウ・ショクリョウガッカイギジュツショウジュショウ)
(JSNFS Award for Achievement in Technological Research (2017) )
(平成29年度日本栄養・食糧学会技術賞受賞)

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<p>As society ages, extension of healthy life expectancy has become a focus of attention in Japan. One way to promote health is taking functional foods. In studies to develop a functional yogurt, we found that Lactobacillus delbrueckii subsp. bulgaricus OLL1073R-1 produced exopolysaccharides with immunomodulatory effects. Intake of yogurt fermented with this strain enhanced natural killer cell activities by inducing the production of interferon-_γ (IFN-_γ) from splenocytes and ameliorated the severity of influenza virus infection in mice. The yogurt also decreased the risk of catching common cold among healthy elderly individuals and increased the production of antibody after seasonal influenza vaccination in healthy people. These data indicated that intake of this yogurt augmented both innate and adaptive immunity. Furthermore, intake of this yogurt decreased subjective fatigue at times of seasonal temperature fluctuation. Overall, it is considered that intake of this yogurt is likely to be effective for maintenance of health.</p>

Journal

Nippon Eiyo Shokuryo Gakkaishi

Nippon Eiyo Shokuryo Gakkaishi 71 (2), 99-102, 2018

Japan Society of Nutrition and Food Science

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