Application of Probiotics from Mongolian Dairy Products to Fermented Dairy Products and Its Effects on Human Defecation
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概要
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We screened suitable lactic acid bacteria (LAB) strains for use in fermented dairy products by analyzing milk fermented with 10 probiotic LAB strains from Mongolian dairy products. Lactobacillus paracasei paracasei strain 06TCa19 was selected because of its favorable effects on pH, lactic acid production, and viable bacterial numbers after fermentation of skim milk. Then, we prepared 06TCa19 and control fermented milks and conducted a randomized, double-blind crossover study with 46 healthy women to determine the effects of the strain on human defecation. The ingestion of 06TCa19 fermented milk improved the subjects' fecal characteristics, including shape and color. Analysis of stool samples from 8 subjects revealed that L-lactic acid levels and Lactobacillus and Bifidobacterium numbers increased. Moreover, strain 06TCa19 was suggested to reach and survive in the intestines, and is, therefore, suitable for fermented dairy products and can potentially improve human defecation.
著者
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Muguruma Michio
Department Of Animal Science Faculty Of Agriculture Kyushu University
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Kawahara Satoshi
Department Of Biochemistry And Applied Biosciences Faculty Of Agriculture
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Takenoyama Shin-ichi
Department Of Biochemistry And Applied Biosciences Faculty Of Agriculture Miyazaki University
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Takeshita Masahiko
Research Division Minami Nippon Dairy
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Kikuchi Yukiharu
Research And Development Division Minami Nippon Dairy Co-op Co. Ltd.
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DASHNYAM Bumbein
Mongolian Biotechnology Association
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Tsend-ayush Chuluunbat
Food And Biotechnology School Mongolian University Of Science And Technology
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TAKEDA Shiro
Research Division, Minami Nihon Rakuno Kyodo Co., Ltd.
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KIKUCHI Yukiharu
Research Division, Minami Nihon Rakuno Kyodo Co., Ltd.
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FUJIMOTO Ryoji
Research Division, Minami Nihon Rakuno Kyodo Co., Ltd.
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