WO2019124355A1 - Lait fermenté activant la synthèse musculaire - Google Patents

Lait fermenté activant la synthèse musculaire Download PDF

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Publication number
WO2019124355A1
WO2019124355A1 PCT/JP2018/046523 JP2018046523W WO2019124355A1 WO 2019124355 A1 WO2019124355 A1 WO 2019124355A1 JP 2018046523 W JP2018046523 W JP 2018046523W WO 2019124355 A1 WO2019124355 A1 WO 2019124355A1
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Prior art keywords
milk
fermented milk
muscle
food
minutes
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PCT/JP2018/046523
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English (en)
Japanese (ja)
Inventor
公一郎 角
衣代 長田
欣也 芦田
昭浩 川島
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Meiji Co Ltd
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Meiji Co Ltd
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Priority to JP2019561102A priority Critical patent/JPWO2019124355A1/ja
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
    • A61K35/12—Materials from mammals; Compositions comprising non-specified tissues or cells; Compositions comprising non-embryonic stem cells; Genetically modified cells
    • A61K35/20—Milk; Whey; Colostrum
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
    • A61K35/66—Microorganisms or materials therefrom
    • A61K35/74—Bacteria
    • A61K35/741—Probiotics
    • A61K35/744—Lactic acid bacteria, e.g. enterococci, pediococci, lactococci, streptococci or leuconostocs
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
    • A61K35/66—Microorganisms or materials therefrom
    • A61K35/74—Bacteria
    • A61K35/741—Probiotics
    • A61K35/744—Lactic acid bacteria, e.g. enterococci, pediococci, lactococci, streptococci or leuconostocs
    • A61K35/747—Lactobacilli, e.g. L. acidophilus or L. brevis
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P21/00—Drugs for disorders of the muscular or neuromuscular system

Definitions

  • an object of the present invention is to provide fermented milk for promoting muscle synthesis, a method for promoting muscle synthesis, and the like.
  • a fermented milk for promoting muscle synthesis which has a milk protein concentration of 1.9% by mass or more.
  • the fermented milk is fermented by Lactobacillus delbrueckii subsp. Bulgaricus (Lactobacillus delbrueckii subsp. Bulgaricus) and Streptococcus thermophilus (Streptococcus thermophilus), (1) or (2). Fermented milk for promoting muscle synthesis as described.
  • a muscle synthesis promoting food comprising the fermented milk according to any one of (1) to (3).
  • Ingestion of the fermented milk of the present invention into a subject is advantageous in that it can significantly promote the synthesis of the muscle of the subject.
  • the fermented milk of the present invention is also advantageous in that it is excellent in production suitability and easy to ingest.
  • FIG. 1 shows portal blood total amino acid amount ( ⁇ M) with respect to elapsed time (minutes) after administration.
  • No administration (group 1) represents a group to which neither skimmed fermented milk nor skimmed milk has been administered.
  • FIG. 2 shows portal blood leucine level ( ⁇ M) with respect to elapsed time (minutes) after administration.
  • No administration (group 1) represents a group to which neither skimmed fermented milk nor skimmed milk has been administered.
  • the results of two-way analysis of variance for defatted fermented milk (groups 7 to 11) and skimmed milk (groups 2 to 6) are as follows: Food Effect: p ⁇ 0.05, Time Effect: P ⁇ 0.001, and Food ⁇ Time Effect: P ⁇ 0.001. Since the interaction (Food x Time Effect) was significant, a pair comparison of simple main effects at each time point was performed, and the results are shown in FIG. In FIG. 2, "***" represents that P value between skimmed fermented milk and skimmed milk is ⁇ 0.001.
  • FIG. 2 shows skeletal muscle synthesis rate (FSR (Fractional Synthesis Rate)) with respect to elapsed time (minutes) after administration.
  • FSR Fractional Synthesis Rate
  • FIG. 4 shows the amount of portal vein blood leucine ( ⁇ M) relative to the elapsed time (minutes) after administration. “No administration (group A)” represents a group to which neither skimmed fermented milk nor skimmed milk has been administered.
  • the fermented milk of the present invention is a fermented milk for promoting muscle synthesis (or fermented milk for enhancing muscle synthesis) having a milk protein concentration of 1.9% by mass or more.
  • the fermented milk is not particularly limited, but is preferably yogurt.
  • the fermented milk of the present invention can be obtained as a fermented culture by adding fermented microorganisms such as lactic acid bacteria to milk.
  • a predetermined amount of the lactic acid bacteria starter for example, 0.1 to 10% by mass, preferably 0.2 to 3% by mass, more preferably 0.5 to 2% by mass with respect to the raw material of fermented milk %
  • a fermentation microorganism to inoculate a raw material of fermented milk as a starter Lactobacillus delbrueckii subsp. Bulgaricus (Lactobacillus delbrueckii subsp.
  • Bulgaricus 2038 and Streptococcus thermophilus 1131 is used as a fermentation microorganism to inoculate the raw material of the fermented milk as a starter.
  • Bulgaricus strain OLL 20 5013 (Accession No .: NITE BP-02411) and Streptococcus thermophilus OLS 3290 (Accession No .: FERM BP-) 19638) can be used.
  • Bulgaricus strain OLL 205013 (Accession No .: NITE BP-02411) and Streptococcus thermophilic bacteria are particularly preferably used as a fermentation microorganism to inoculate the raw material of fermented milk as a starter.
  • a combination of Streptococcus thermophilus strain OLS 3290 (Accession No .: FERM BP-19638) can be used.
  • non-fat milk solid content contained in the fermented milk of the present invention is not particularly limited as long as the effects of the present invention are not impaired, but is preferably 8 to 20% by mass with respect to fermented milk. It is 14 to 17% by mass.
  • non-fat milk solid content means a component obtained by removing lipids from total solid in fermented milk, and includes, for example, protein, ash and carbohydrate.
  • the protein in the non-fat milk solid content of the fermented milk of this invention contains the protein derived from a milk fermentation component.
  • the fermented milk component can be obtained by fermenting not only the milk collected from the living body, but also a fraction thereof or a processed product thereof.
  • the milk fraction or processed product is preferably milk fraction or processed product, for example, partially skimmed milk, skimmed milk, skimmed concentrated milk, reduced whole milk, reduced skimmed milk powder, reduced partially skimmed milk, milk protein Casein whey, acid whey, quark whey, casein, sodium casein, skimmed milk powder, whole milk powder, whey obtained when producing concentrate (MPC), isolated milk protein (MPI), whey, acid casein, fermented milk or quark etc.
  • Protein concentrate (WPC), whey protein isolate (WPI), ⁇ -lactalbumin, ⁇ -lactoglobulin, lactoferrin, butter, buttermilk, cream, whey peptide, soy whey etc. may be mentioned, skimmed milk concentrate, Especially preferred are MPC, MPI and skimmed milk powder.
  • the lower limit of the milk protein concentration in the non-fat milk solid content contained in the fermented milk of the present invention is not particularly limited, but is preferably 30% by mass, more preferably 34% by mass, still more preferably 42% %.
  • the upper limit of the milk protein concentration in non-fat milk solid content contained in the fermented milk of the present invention is not particularly limited, but is preferably 80% by mass, more preferably 65% by mass, still more preferably It is 60% by mass.
  • the lower limit of the milk protein concentration in the fermented milk of the present invention is not particularly limited, but is preferably 1.9% by mass, more preferably 3.0% by mass, and still more preferably 4.0% by mass. %, Particularly preferably 5.8% by mass.
  • the upper limit of the milk protein concentration in the fermented milk of the present invention is not particularly limited, but is preferably 15% by mass, more preferably 12% by mass, still more preferably 11% by mass, and further preferably Is 10% by mass, particularly preferably 8% by mass.
  • the milk protein concentration in the fermented milk of the present invention is preferably 5.8 to 8% by mass, more preferably 6 to 7% by mass, and still more preferably 6 to 6.5%. It is mass%.
  • the milk protein concentration in the fermented milk of the present invention can be measured, for example, by the Kjeldahl method.
  • the fermented milk of the present invention may further contain dietary fiber, stabilizers, lipids, vitamins, minerals and the like.
  • the dietary fiber is not particularly limited as long as it does not interfere with the effects of the present invention, but it is edible originally existing in food, or obtained by physical, enzymatic or chemical treatment, or synthesized Can be mentioned.
  • the dietary fiber may be a high molecular weight water soluble dietary fiber, a low molecular weight water soluble dietary fiber, or an insoluble dietary fiber.
  • galactooligosaccharides fructooligosaccharides, milk fruit oligosaccharides, beet oligosaccharides, gentioligosaccharides, xylooligosaccharides, oligosaccharides such as soybean oligosaccharides or combinations of these oligosaccharides can be mentioned.
  • Stabilizers include water soluble soy polysaccharides, cellulose, carboxymethylcellulose, alginic acid, propylene glycol alginate, starch, modified starch, carrageenan, xanthan gum, gellan gum, tamarind seed gum, cod gum and combinations thereof.
  • the lipid is not particularly limited as long as it can be used for food or pharmaceutical use, and any lipid may be used.
  • examples of such lipids include vegetable fats and oils, animal fats and oils, microbial fats and oils, synthetic triglycerides, phospholipids and the like. These may be used alone or in any combination.
  • the vitamin is not particularly limited as long as it can be used for food or pharmaceutical use, and may be one or a mixture of two or more.
  • the mineral is not particularly limited as long as it can be used for food or pharmaceutical use, and may be one or a mixture of two or more.
  • “muscle synthesis promotion” of the present invention is when the fermented milk of the present invention is ingested as compared to the case where the unfermented milk having the same milk protein concentration is ingested.
  • the muscle synthesis promoting effect is more prominent.
  • a subject who has taken the fermented milk for promoting muscle synthesis of the present invention has a post-ingestion as compared with the case where the subject ingests unfermented milk having the same milk protein concentration.
  • skeletal muscle synthesis rate increases, for example, preferably 0.1% / day or more, more preferably 0.3% / day or more, and still more preferably 0.5% / day or more.
  • each subject who has taken the fermented milk for promoting muscle synthesis according to the present invention has each post-ingestion compared to the case where the subject ingests unfermented milk having the same milk protein concentration.
  • the subject who has ingested the fermented milk for promoting muscle synthesis of the present invention preferably has a rate of 0.1% / day or more, more preferably 0, from the skeletal muscle synthesis rate of the fasted subject.
  • the value which is increased by 3% / day or more, more preferably 0.5% / day or more can continue to be preferably 60 minutes or more, more preferably 120 minutes or more, still more preferably 240 minutes or more.
  • the subject who ingested the fermented milk for promoting muscle synthesis of the present invention has a progress after intake compared to when the subject ingests unfermented milk having the same milk protein concentration.
  • the skeletal muscle synthesis rate is, for example, preferably 0.1% / day or more, more preferably 0.3% / day or more, still more preferably 0.5% / day or more It is preferable that the value of 0.1% / day or more, more preferably 0.3% / day or more, and even more preferably 0.5% / day or more is increased from the skeletal muscle synthesis rate of the subject in the fasted state and the fasted state.
  • the subject who has taken the fermented milk for promoting muscle synthesis according to the invention has a post-consumption compared to when the subject has taken unfermented milk having the same milk protein concentration.
  • Skeletal muscle synthesis rate is, for example, preferably 0.1% at any time point or any time point (eg, 30 minutes, 60 minutes, 90 minutes, 120 minutes, and 240 minutes after ingestion) / Day, preferably 0.3% / day or more, more preferably 0.5% / day or more, and preferably 0.1% / day from the rate of skeletal muscle synthesis in a fasted subject Or more, more preferably 0.3% / day or more, still more preferably 0.5% / day or more, preferably 60 minutes or more, more preferably 120 minutes or more, still more preferably 240 minutes or more about It can be.
  • a muscle synthesis promoting food (preferably, a skeletal muscle synthesis promoting food) comprising the fermented milk of the present invention (for example, fermented milk having a milk protein concentration of 1.9% by mass or more)
  • the food may be the same as the following food composition, and specifically, it may be any form as long as it can contain the fermented milk of the present invention.
  • the presence or absence of muscle synthesis promotion is determined, for example, based on the muscle synthesis rate.
  • Measurement of the muscle synthesis rate is performed, for example, by measuring FSR, and in particular, FSR can be measured by the method described in the Examples of the present specification.
  • a method for promoting muscle synthesis comprising: allowing a subject to take in fermented milk having a milk protein concentration of 1.9% by mass or more Is provided.
  • a method for promoting muscle synthesis (except for medical treatment for human beings), which comprises causing a subject to ingest fermented milk having a milk protein concentration of 1.9% by mass or more.
  • the term "medical action on human being” means an action such as taking a medicine (administering) to human being in need of prescription by a doctor or the like.
  • the subject preferably needs exercise to promote the health of athletes, sports enthusiasts (athletes), those who need exercise for the improvement of lifestyle-related diseases, elderly people, etc.
  • Those who need to make muscle during development / growth such as infants and / or children, or patients who suffer from muscle-dwelling diseases (eg sarcopenia) and require muscle synthesis to be promoted by exercise And those who need exercise to prevent such diseases.
  • the muscle synthesis promoting method of the present invention can be practiced according to the contents described herein for the fermented milk for muscle synthesis promotion of the present invention.
  • the target is preferably a target requiring muscle synthesis promotion, and it is expected to have a muscle synthesis promoting effect, a muscle degradation suppressing effect, an anti-fatigue / fatigue recovery effect, a muscle pain suppressing effect, and a reserve ability improving effect. Or the subject which needs it is more preferable.
  • a muscle synthesis promoting effect e.g., a muscle degradation suppressing effect, an anti-fatigue / fatigue recovery effect, a muscle pain suppressing effect, and a reserve ability improving effect.
  • the subject which needs it is more preferable.
  • improvement in exercise capacity, and recovery of potential or overt fatigue e.g., improvement in exercise capacity, and recovery of potential or overt fatigue, elderly people, malnourished people, sick and sick latter cases, exercisers and the like can be mentioned.
  • the subject may be a non-human animal (a domestic animal such as a horse or a cow, a companion animal such as a dog or a cat, an appreciating animal bred in a zoo or the like), but a human is preferable.
  • a non-human animal a domestic animal such as a horse or a cow, a companion animal such as a dog or a cat, an appreciating animal bred in a zoo or the like
  • a human is preferable.
  • the muscle synthesis promoting method of the present invention is preferably a skeletal muscle synthesis promoting method.
  • the fermented milk (for example, fermented milk having a milk protein concentration of 1.9% by mass or more) is contained in an amount of 1 g or more per serving in protein content. It can be taken to become Specifically, it can be ingested to be 1 to 40 g, preferably 3 to 30 g, more preferably 5 to 25 g, still more preferably 8 to 20 g, particularly preferably 10 to 15 g.
  • fermented milk having a milk protein concentration of 1.9% by mass or more for promoting muscle synthesis (preferably promoting skeletal muscle synthesis).
  • the use of the invention is a non-therapeutic use.
  • instant noodles, retort foods cans, microwave ovens Food, instant soup, miso soup, instant food such as freeze-dried food;
  • Soft drink fruit juice drink, vegetable drink, soy milk drink, coffee drink, tea drink, powdered drink, concentrated drink, beverages such as alcoholic drinks;
  • Dairy beverages such as milk drinks, yoghurts, lactic acid bacteria beverages, ice creams and creams;
  • Agricultural processed products such as canned agricultural products, jams and marmalades and cereals; Frozen foods, Liquid food etc. may be mentioned.
  • Foods include health food, functional food, dietary supplement, functional food for indication, food for specific health, food for sick people, infant formula, milk powder for pregnant or nursing women, or muscle synthesis promotion. Also included are food products such as those labeled as being used for food products. Moreover, in the present invention, food is a concept including a beverage.
  • fermented milk having a milk protein concentration of 1.9% by mass or more for producing a food composition for promoting muscle synthesis (food).
  • fermented milk having a milk protein concentration of 1.9% by mass or more for promoting muscle synthesis.
  • the fermented milk etc. used in the muscle synthesis promoting method of the present invention may be the same as the above-mentioned fermented milk for muscle synthesis promotion of the present invention.
  • Example 1 Preparation of the defatted fermented milk of the present invention
  • a base mix was prepared according to the composition described in Table 1 below. After compounding, sterilization was carried out at 95 ° C., starter was added and fermentation was carried out at 43 ° C. (pH at the end is 4.3). After fermentation, it was cooled, homogenized and sterilized at 65 ° C. for 30 minutes.
  • the composition of the base mix after blending is shown in Table 2.
  • starters Lactobacillus delbrueckii subsp. Bulgaricus 2038 strain and Streptococcus thermophilus 1131 strain (both bacteria are “Meiji Bulgaria Yogurt” (registered trademark, Ltd.) (Manufactured by Meiji Japan Co., Ltd.).
  • skimmed milk powder used for blending the base mix was obtained from Meiji Co., Ltd.
  • Group 1 Dissection was performed after about 18 hours of fasting as described above without any administration of skimmed milk and skimmed fermented milk (taken 0 minutes after administration).
  • Group 2 skimmed milk was administered and dissected 30 minutes after the administration.
  • Group 3 skimmed milk was administered, and dissection was performed 60 minutes after the administration.
  • Group 4 skimmed milk was administered and dissected 90 minutes after the administration.
  • Group 5 skimmed milk was administered and dissection was performed 120 minutes after the administration.
  • Group 6 skimmed milk was administered and dissected 240 minutes after the administration.
  • Group 7 skimmed fermented milk was administered and dissected 30 minutes after the administration.
  • Group 8 Skimmed fermented milk was administered, and dissection was performed 60 minutes after the administration.
  • the above test solution (skimmed milk or skimmed fermented milk) was orally administered to rats other than the first group, and after administration, dissection was performed at the above timing. 15 minutes before dissection, deuterium labeled phenylalanine, which is a tracer for measuring skeletal muscle synthesis rate, was injected from the tail vein (45 mg / kg BW). The autopsy was performed under isoflurane anesthesia, and after portal vein blood collection, all blood was collected from the abdominal vena cava and euthanized. The plantar muscles were removed from rats and immediately frozen with liquid nitrogen.
  • ⁇ Portal blood amino acid measurement> The plasma was added with 7% trichloroacetic acid at a ratio of 1: 1, centrifuged to remove proteins, and then filtered through a 0.2 ⁇ m filter (Chromodisc 4A, manufactured by GL Science) to prepare an analysis sample. Amino acid analysis was quantified using UPLC-MS / MS under the following conditions.
  • ⁇ FSR measurement> Homogenization of skeletal muscle The whole amount of frozen plantar muscle (about 250 to 300 mg) is transferred to a beaded homogenization tube (CK Mix Kit Tube 7 mL), and 3 mL of ice-cold 0.3 M perchloric acid solution is added. It homogenized using high-speed cell disrupter Precellys Evolution (M & S company).
  • M & S company Precellys Evolution
  • t Time from tail vein administration of Phe (Ring-D5) to cryopreservation of excised skeletal muscle (unit: day)
  • Enrichment Phe (Ring-D5) / (Phe + Phe (Ring-D5))].
  • FIGS. 1 and 2 The results are shown in FIGS. 1 and 2. From the results in FIGS. 1 and 2, when skimmed milk or skimmed fermented milk is administered at the same protein concentration, total amino acid in the portal blood blood, leucine, when skimmed fermented milk is administered, as compared to when skimmed milk is administered. The concentration showed a significantly higher value at 30 minutes after administration and 60 minutes after administration, and it was confirmed that skimmed fermented milk has a higher absorption rate of a predetermined amino acid as compared to skimmed milk. Furthermore, surprisingly, the plantar muscle FSR remained significantly higher in defatted fermented milk than in skimmed milk until 30 to 240 minutes (see FIG. 3).
  • Skimmed milk is prepared so that non-fat milk solid content (SNF) becomes 16%, sterilized at 95 ° C, homogenized after cooling (15MPa), sterilized at 65 ° C for 30 minutes, and used It was.
  • Defatted fermented milk has a fermentation temperature of 42 ° C., and as a starter, Lactobacillus delbrueckii subsp.
  • Bulgaricus strain OLL 205013 accesion No. NITE BP-02411) and Streptococcus thermophilus (Streptococcus) It was prepared in the same manner as Example 1 except that the thermophilus strain OLS3290 (Accession No. FERM BP-19638) was used. The pH at the end of fermentation was 4.3 to 4.4.
  • Each test solution was stored at -20.degree. C. after preparation and thawed to room temperature immediately before administration.
  • the properties of each test solution are shown in Table 3.
  • Group A administration: without the administration of skimmed milk and skimmed fermented milk, dissection was performed after about 18 hours of fasting as described above (0 minutes after administration).
  • Group B Skimmed milk was administered, and dissection was performed 30 minutes after the administration.
  • Group C Skimmed milk was administered, and dissection was performed 60 minutes after the administration.
  • Group D Skimmed milk was administered and dissected 90 minutes after the administration.
  • Group E Skimmed fermented milk was administered, and autopsy was performed 30 minutes after the administration.
  • Group F Defatted fermented milk was administered, and dissection was performed 60 minutes after the administration.
  • Group G Skimmed fermented milk was administered and dissected 90 minutes after the administration.
  • the test solution (skimmed milk or skimmed fermented milk) was orally administered to rats other than the group A, and after administration, dissection was performed at the above timing.
  • 15 minutes before dissection deuterium labeled phenylalanine, which is a tracer for measuring skeletal muscle synthesis rate, was injected from the tail vein (45 mg / kg BW).
  • the autopsy was performed under isoflurane anesthesia, and after partial blood collection of portal vein blood, all blood was collected from the abdominal vena cava and euthanized. After excision of the triceps surae, it was immediately frozen with liquid nitrogen.
  • Skeletal muscle synthesis rate was calculated according to the above formula (I) based on the enrichment of Phe protein and free Phe (Ring-D 5 ) calculated by LC / MS / MS.
  • the statistical method performed hierarchical analysis. That is, first perform a two-way analysis of variance with skimmed milk, skimmed fermented milk (Food) and time after administration (Time: not repeated measurement) and Food x Time, the main effect of Food, or the interaction of Food x Time When was significant, the pair comparison between groups was performed in the following procedure. First, when the main effect of Food was significant and the interaction of Food ⁇ Time was not significant, it was judged that there was a difference in FSR between groups. If the Food ⁇ Time interaction was significant, a simple main effect test was performed and pairwise comparisons were performed at times when significant differences were noted. The case where P value was less than 0.05 was made significant.

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Abstract

L'invention concerne un lait fermenté capable d'activer la synthèse musculaire chez un sujet. La synthèse musculaire chez un sujet peut être activée par l'ingestion par le sujet d'un lait fermenté ayant une concentration de protéines de lait d'au moins 1,9 % en masse.
PCT/JP2018/046523 2017-12-18 2018-12-18 Lait fermenté activant la synthèse musculaire Ceased WO2019124355A1 (fr)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2020013307A1 (fr) * 2018-07-13 2020-01-16 株式会社明治 Procédé de production d'un yogourt concentré

Citations (8)

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WO2012063826A1 (fr) * 2010-11-09 2012-05-18 カルピス株式会社 Bactérie lactobacillus helveticus présentant une activité protéolytique élevée
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