| Project/Area Number |
16K16291
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Multi-year Fund |
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| Research Field |
Eating habits
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| Research Institution | Meijo University |
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Principal Investigator |
Nagasawa Mao 名城大学, 農学部, 助教 (80759564)
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| Co-Investigator(Renkei-kenkyūsha) |
HAYASHI Toshiya 名城大学, 農学部, 教授 (10304768)
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| Research Collaborator |
MARUI Moeko
ADACHI Kaori
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| Project Period (FY) |
2016-04-01 – 2018-03-31
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| Project Status |
Completed (Fiscal Year 2017)
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| Budget Amount *help |
¥4,030,000 (Direct Cost: ¥3,100,000、Indirect Cost: ¥930,000)
Fiscal Year 2017: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2016: ¥2,860,000 (Direct Cost: ¥2,200,000、Indirect Cost: ¥660,000)
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| Keywords | 抗不安様効果 / 発酵乳 / プロバイオティクス / 海馬 / ストレス / 腸内環境 / Lactobacillus helveticus / 機能性食品 |
|---|
| Outline of Final Research Achievements |
The purpose of the present study was to establish the nutritional prophylaxis against mental disorders. Chronic supplementation of fermented milk with Lactobachillus helveticus, which is retained in our laboratory, induced the anxiolytic-like effect in rodent model. Chronic administration of viable Lactobachillus helveticus, not soluble and non-soluble fractions derived from fermented milk, exerted the anxiolytic-like effect. In addition, characteristic protein spots were detected in the hippocampus of mice with supplementation of the viable Lactobachillus helveticus. In conclusion, Lactobachillus Helveticus as probiotics has anxiolytic-like effect mediated by the novel protein expression in the hippocampus.
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