- 著者
- Yuhi SAITO Toshihiro MIHARA Kentaro MARUYAMA Jiro SAITO Masumi IKEDA Akihito TOMONAGA Takehisa KUMAGAI
- 出版者
- BMFH出版会
- 雑誌
- Bioscience of Microbiota, Food and Health (ISSN:21863342)
- 巻号頁・発行日
- pp.16-031, (Released:2017-04-14)
- 被引用文献数
- 16
Lactic acid bacteria are gut flora that play key roles in intestinal homeostasis, which may affect a variety of physiological functions. Our preliminary double-blind, placebo-controlled, parallel-group trials have suggested that intake of heat-killed Lactobacillus casei subsp. casei 327 (designated lactobacillus K-1) is effective for improving skin conditions. The aim of this study was to confirm the effect of lactobacillus K-1 intake in a randomized, double-blind, placebo-controlled, parallel-group study in healthy female volunteers. Sixty-four subjects were allocated to either the placebo food group (group P, n=32) or active food group (group A, n=32), in which subjects consumed lactobacillus K-1 50 mg (approximately 1 × 1011 bacteria) daily for 8 weeks. After excluding subjects who declined to participate (n=1), violated restrictions (n=4), or were judged ineligible by the principal investigators (n=1), data obtained with 58 subjects (30 in group A and 28 in group P) were analyzed for efficacy by comparing differences from pretrial levels between the two groups. When the level of transepidermal water loss (TEWL) was measured at the arm, the level of TEWL at week 4 of the intake period was significantly lower in group A than group P (p=0.021), suggesting an improvement of skin barrier function. Analysis of skin condition questionnaire data revealed a significant reduction in skin flakiness on the face (week 4). No adverse events were associated with intake of the test foods. The safety of lactobacillus K-1 was also confirmed in an independent open-label trial in 11 healthy subjects who consumed excessive amounts of lactobacillus K-1 250 mg (approximately 5 × 1011 bacteria). Intake of lactobacillus K-1 may therefore be beneficial to skin condition improvement.
- 著者
- Yuhi SAITO Toshihiro MIHARA Mamoru OKI Takehisa KUMAGAI
- 出版者
- BMFH Press
- 雑誌
- Bioscience of Microbiota, Food and Health (ISSN:21863342)
- 巻号頁・発行日
- vol.37, no.3, pp.59-65, 2018 (Released:2018-07-26)
- 参考文献数
- 48
- 被引用文献数
- 5
Lactobacillus casei subsp. casei 327 (L. casei 327) was isolated from brown rice. A preliminary study showed that intake of 50 mg of heat-killed L. casei 327 is effective in improving defecation. In this study, we conducted a randomized, double-blind, placebo-controlled, parallel-group trial to investigate the effect of intake of heat-killed L. casei 327 (25 mg: approximately 5 × 1010 bacteria) on defecation in healthy volunteers with relatively low defecation frequencies. We selected 104 healthy Japanese adults with relatively low defecation frequencies (approximately 3–5 times a week) by screening and pretrial tests. Subjects (n=52 in each group) were randomly given a tablet containing L. casei 327 (group A) or a placebo tablet (group P) daily for 2 weeks. After eliminating data for 9 subjects who met the exclusion criteria for efficacy analysis, data for 95 subjects were analyzed. The defecation frequency and number of defecation days during the intake period and their changes from the pretrial period were significantly higher in group A than in group P. The fecal volume during the intake period was higher in group A than group P, but the difference was not statistically significant. However, the change from the pretrial period was significantly higher in group A than in group P. There were no significant differences between groups in the values of fecal shape, color, odor, and feeling after defecation. These results suggested that intake of L. casei 327 improves defecation in healthy adults who have relatively low defecation frequencies.