| 摘要 |
PROBLEM TO BE SOLVED: To provide lactobacillus included in traditional fermented foods in Ishikawa prefecture and the cultured material of the same, having functionality, and more specifically, the lactobacillus and the cultured materials of the same, having the function of anti-inflammatory/anti-allergic activities, immunostimulating activity or enteric immunoglobulin (IgA)-inducing activity, the lactobacillus producing such cultured materials, and their uses.SOLUTION: An anti-inflammatory/anti-allergic agent, immunostimulant or enteric immunostimulant is provided by using the cultured materials of one or ≥2 lactobacilli separated from at least one fermented food selected from the group consisting of the fermented sushi of horse mackerel, the fermented sushi of yellow tail, the fermented sushi of mackerel, the sushi of turnip, the sushi of Japanese radish, sake mash obtained by a Yamahai method, salted cuttlefish with koji, salted cuttlefish mixed with its ink and salted gourd with koji, as active ingredients. |
