Title:
FERMENTED MILK FOR INCREASING IGA THAT CROSS-BINDS WITH HUMAN CORONAVIRUS IN HUMAN SALIVA, AND FOOD COMPOSITION CONTAINING SAID FERMENTED MILK AS ACTIVE INGREDIENT
Document Type and Number:
WIPO Patent Application WO/2024/080289
Kind Code:
A1
Abstract:
The present invention addresses the problem of providing a preventive measure against human coronavirus infection other than handwashing and gargling. Fermented milk according to the present invention is prepared using lactic acid bacteria that produce exopolysaccharides, and functions to increase IgA that cross-binds with human coronavirus in human saliva. The lactic acid bacteria are preferably of the family Lactobacillaceae, more preferably of the genus Lactobacillus, and even more preferably are Lactobacillus delbrueckii subsp. bulgaricus, in particular Lactobacillus delbrueckii subsp. bulgaricus OLL1073R-1 (FERM BP-10741).
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Inventors:
TSUKINOKI KEIICHI (JP)
YAMAMOTO YUKO (JP)
YOKOO TAKEHIRO (JP)
KANO HIROSHI (JP)
TANG SHUYI (JP)
YAMAMOTO YUKO (JP)
YOKOO TAKEHIRO (JP)
KANO HIROSHI (JP)
TANG SHUYI (JP)
Application Number:
PCT/JP2023/036822
Publication Date:
April 18, 2024
Filing Date:
October 11, 2023
Export Citation:
Assignee:
MEIJI CO LTD (JP)
International Classes:
A23C9/123; A23L33/125
Foreign References:
| JP2018074940A | 2018-05-17 |
Other References:
YUKO YAMAMOTO; KAZUHIRO FUJINO; JURI SARUTA; TORU TAKAHASHI; MASAHIRO TO; SHINYA FUCHIDA; TOMOKO SHIMIZU; YOHEI KAMATA; KYOKO MISA: "Effects of yogurt fermented with Lactobacillus delbrueckii ssp. bulgaricus OLL1073R‐1 on the IgA flow rate of saliva in elderly persons residing in a nursing home: A before‐after non‐randomised intervention study", GERODONTOLOGY., MOUNT DESERT, ME, US, vol. 34, no. 4, 23 August 2017 (2017-08-23), US , pages 479 - 485, XP071673230, ISSN: 0734-0664, DOI: 10.1111/ger.12296
KOJI HAMURO: "Identification of antigens recognized by salivary IgA using microbial protein microarrays", BIOSCIENCE OF MICROBIOTA, FOOD AND HEALTH, vol. 41, no. 4, 1 January 2022 (2022-01-01), pages 177 - 184, XP093158950, ISSN: 2186-3342, DOI: 10.12938/bmfh.2022-014
KEIICHI TSUKINOKI: "Prevalence of saliva immunoglobulin A antibodies reactive with severe acute respiratory syndrome coronavirus 2 among Japanese people unexposed to the virus", MICROBIOLOGY AND IMMUNOLOGY, CENTER FOR ACADEMIC PUBLICATIONS JAPAN|, JP, vol. 66, no. 8, 1 August 2022 (2022-08-01), JP , pages 403 - 410, XP093158873, ISSN: 0385-5600, DOI: 10.1111/1348-0421.13011
DONGMEI LI: "Salivary and serum IgA and IgG responses to SARS-CoV-2-spike protein following SARS-CoV-2 infection and after immunization with COVID-19 vaccines", ALLERGY AND ASTHMA PROCEEDINGS., PROVIDENCE, RI, US, vol. 43, no. 5, 1 September 2022 (2022-09-01), US , pages 419 - 430, XP093158876, ISSN: 1088-5412, DOI: 10.2500/aap.2022.43.220045
YAYOI GOTOH: "Effect of yogurt fermented with Lactococcus lactis subsp. cremoris FC on salivary secretory IgA levels in high school-student long-distance runners", TAIRYOKU KAGAKU, NIHON TAIRYOKU IGAKKAI, TOKYO, JP, vol. 68, no. 6, 1 December 2019 (2019-12-01), JP , pages 407 - 414, XP093158882, ISSN: 0039-906X, DOI: 10.7600/jspfsm.68.407
YUJI NAITO: "Association between selective IgA deficiency and COVID 19", JOURNAL OF CLINICAL BIOCHEMISTRY AND NUTRITION, vol. 67, no. 2, 1 September 2020 (2020-09-01), pages 122 - 125, XP093158885, DOI: 10.3164/jcbn.20102
NAHIARA ESTEVES ZORGI: "Isolated specific IgA against respiratory viruses, Influenza or SARS-CoV-2, present in the saliva of a fraction of healthy and asymptomatic volunteers", CLINICS, UNIVERSIDADE DE SAO PAULO, FACULDADE DE MEDICINA,, BR, vol. 77, 1 January 2022 (2022-01-01), BR , pages 100105, XP093158888, ISSN: 1807-5932, DOI: 10.1016/j.clinsp.2022.100105
ANONYMOUS: "In an observational study targeting residents of elderly care facilities, ingestion of yogurt fermented with the OLL1073R-1 strain increased the amount of IgA antibodies in saliva that react to the human coronavirus that causes colds, and lowered the risk of contracting a cold. Confirmed that it red", 11 November 2022 (2022-11-11), XP093158890, Retrieved from the Internet
KOJI HAMURO: "Identification of antigens recognized by salivary IgA using microbial protein microarrays", BIOSCIENCE OF MICROBIOTA, FOOD AND HEALTH, vol. 41, no. 4, 1 January 2022 (2022-01-01), pages 177 - 184, XP093158950, ISSN: 2186-3342, DOI: 10.12938/bmfh.2022-014
KEIICHI TSUKINOKI: "Prevalence of saliva immunoglobulin A antibodies reactive with severe acute respiratory syndrome coronavirus 2 among Japanese people unexposed to the virus", MICROBIOLOGY AND IMMUNOLOGY, CENTER FOR ACADEMIC PUBLICATIONS JAPAN|, JP, vol. 66, no. 8, 1 August 2022 (2022-08-01), JP , pages 403 - 410, XP093158873, ISSN: 0385-5600, DOI: 10.1111/1348-0421.13011
DONGMEI LI: "Salivary and serum IgA and IgG responses to SARS-CoV-2-spike protein following SARS-CoV-2 infection and after immunization with COVID-19 vaccines", ALLERGY AND ASTHMA PROCEEDINGS., PROVIDENCE, RI, US, vol. 43, no. 5, 1 September 2022 (2022-09-01), US , pages 419 - 430, XP093158876, ISSN: 1088-5412, DOI: 10.2500/aap.2022.43.220045
YAYOI GOTOH: "Effect of yogurt fermented with Lactococcus lactis subsp. cremoris FC on salivary secretory IgA levels in high school-student long-distance runners", TAIRYOKU KAGAKU, NIHON TAIRYOKU IGAKKAI, TOKYO, JP, vol. 68, no. 6, 1 December 2019 (2019-12-01), JP , pages 407 - 414, XP093158882, ISSN: 0039-906X, DOI: 10.7600/jspfsm.68.407
YUJI NAITO: "Association between selective IgA deficiency and COVID 19", JOURNAL OF CLINICAL BIOCHEMISTRY AND NUTRITION, vol. 67, no. 2, 1 September 2020 (2020-09-01), pages 122 - 125, XP093158885, DOI: 10.3164/jcbn.20102
NAHIARA ESTEVES ZORGI: "Isolated specific IgA against respiratory viruses, Influenza or SARS-CoV-2, present in the saliva of a fraction of healthy and asymptomatic volunteers", CLINICS, UNIVERSIDADE DE SAO PAULO, FACULDADE DE MEDICINA,, BR, vol. 77, 1 January 2022 (2022-01-01), BR , pages 100105, XP093158888, ISSN: 1807-5932, DOI: 10.1016/j.clinsp.2022.100105
ANONYMOUS: "In an observational study targeting residents of elderly care facilities, ingestion of yogurt fermented with the OLL1073R-1 strain increased the amount of IgA antibodies in saliva that react to the human coronavirus that causes colds, and lowered the risk of contracting a cold. Confirmed that it red", 11 November 2022 (2022-11-11), XP093158890, Retrieved from the Internet
Attorney, Agent or Firm:
KITAHARA Hiroyoshi et al. (JP)
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