Method for stabilizing the antiallergic activity of lactic acid bacteria aganst high-temperature treatment, stabilized compositions, and food and drink

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 a...

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Bibliographische Detailangaben
1. Verfasser:	KOMEDA TOSHIHIRO,IKADO KUMIKO,YAMAUCHI KOICHIRO,SAIKI AKIRA,SADAKARI KIYOKO
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES HYGIENE MEDICAL OR VETERINARY SCIENCE METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS ORMEDICINAL PREPARATIONS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	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 coexit, 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.