体力科学
Online ISSN : 1881-4751
Print ISSN : 0039-906X
ISSN-L : 0039-906X
資料
Lactococcus lactis subsp. cremoris FCで発酵したヨーグルトが高校陸上長距離選手の唾液中分泌型免疫グロブリンAの分泌に与える影響
後藤 弥生小阪 英樹相磯 知里吉田 克久本山 司本山 貢鈴木 利雄
著者情報
ジャーナル オープンアクセス

2019 年 68 巻 6 号 p. 407-414

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抄録

In athletes, repeated intensive exercise is considered to depress the immune system. The purpose of this study was to investigate the effects of yogurt fermented with Lactococcus lactis subsp. cremoris FC (L. cremoris FC) on salivary secretory immunoglobulin A (SIgA) in long-distance runners (high school students) during a 5 day intensive training program. Fourteen subjects were divided into 2 groups: a yogurt fermented with L. cremoris FC intake group and a milk intake group (control group). Each subject consumed yogurt or milk for 5 days during the intensive training. Salivary samples were obtained on days 1 and 5, and SIgA secretion and cortisol levels were measured. In addition, the mood of each subject was evaluated using the Profile of Mood States (POMS) questionnaire. Our study suggested that L. cremoris FC intake increases SIgA secretion. In addition, there might be a significant suppression in the increase of salivary cortisol levels caused by exercise mainly, but there was no effect on mood. These results suggest that L. cremoris FC intake may have health benefits by enhancing oral immune function mediated by SIgA.

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© 2019 一般社団法人日本体力医学会

この記事はクリエイティブ・コモンズ [表示 - 非営利 - 改変禁止 4.0 国際]ライセンスの下に提供されています。
https://creativecommons.org/licenses/by-nc-nd/4.0/deed.ja
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