プロピオン酸菌による乳清発酵物を用いた潰瘍性大腸炎の治療

光山 慶一; 増田 淳也; 山崎 博; 桑木 光太郎; 北崎 滋彦; 古賀 浩徳; 内田 勝幸; 佐田 通夫

doi:10.11209/jim.21.143

Reviews

Treatment of Ulcerative Colitis with Milk Whey Culture with Propionibacterium freudenreichii

Keiichi Mitsuyama, Junya Masuda, Hiroshi Yamasaki, Kotaro Kuwaki, Shigehiko Kitazaki, Hironori Koga, Masayuki Uchida, Michio Sata

Author information

Keiichi Mitsuyama
Division of Gastroenterology, Department of Medicine, Kurume University School of Medicine
Junya Masuda
Division of Gastroenterology, Department of Medicine, Kurume University School of Medicine
Hiroshi Yamasaki
Division of Gastroenterology, Department of Medicine, Kurume University School of Medicine
Kotaro Kuwaki
Division of Gastroenterology, Department of Medicine, Kurume University School of Medicine
Shigehiko Kitazaki
Division of Gastroenterology, Department of Medicine, Kurume University School of Medicine
Hironori Koga
Division of Gastroenterology, Department of Medicine, Kurume University School of Medicine
Masayuki Uchida
Food Science institute, Division of research and Development, Meiji Dairies Corporation
Michio Sata
Division of Gastroenterology, Department of Medicine, Kurume University School of Medicine

Keywords: inflammatory bowel disease, Propionibacterium, Bifidobacterium, BGS, DHNA

JOURNAL FREE ACCESS

2007 Volume 21 Issue 2 Pages 143-147

DOI https://doi.org/10.11209/jim.21.143

Details

Abstract

Milk whey culture with Propionibacterium freudenreichii is a prebiotic preparation isolated from Swiss cheese. It selectively stimulates the growth of Bifidobacteria through the action of its component 1, 4-dihydroxy-2-naphthoic acid. Recent reports have shown that this foodstuff ameliorates experimental colitis and human ulcerative colitis. We discuss the characteristics and the therapeutic application of this foodstuff for patients with ulcerative colitis.

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