ミルク成分によるカテキンの渋味抑制効果を採点法および 2 点試験法を用いて評価した。カテキン-ミルク成分混合試験区は6.26 mg/mL カテキン溶液に対し，全乳，9％スキムミルク，4.5％ラクトースあるいは3.8％クリームを等量ずつ混合して調製した。これらのうち，ラクトース以外の試験区で46-58％の渋味減少効果が認められた。次にカテキン-ミルク成分混合試験区において遊離カテキンの量を高速液体クロマトグラフィー（HPLC）を用いて測定した。試験区はカテキンに対し 9％スキムミルク，4.5％ラクトースおよびホエイを混合し調製した。これら試験区を酸沈澱によって除たんぱくした後，得られた上清みに含まれる遊離カテキン量を測定した。スキムミルク混合試験区では遊離カテキンは約95％程度の減少を示したが，ラクトースおよびホエイ混合試験区では5-25％程度の減少であった。さらに，同モル濃度の各種カゼイン（α, β, κ）が遊離カテキン量へ及ぼす影響を調べたところ，βカゼインが最も遊離カテキン量を減少させた（約35％減少）。これらの結果はカテキンの渋味はミルク成分によって抑制されることを示している。

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 The reproduction and identification of ancient dairy products in East Asia were conducted based on “SEIMINYOUJYUTU” which is the order ancient document available in East Asia and contains detailed explanation about milk processing, and then the spread pathway of these milk processing techniques into East Asia was discussed in this paper. As the results of reproduction and identification experiments, RAKU was identified as sour milk, KANRAKU could not be identified, ROKURAKU was identified as unmatured type cheese such as KHOROOT of Mongolian pastoralists and KURUT of Turki pastoralists, and SO was identified as butter and butter oil. Since some imprecise descriptions were found in SEIMINYOUJYUTU through the reproduction experiment, it was considered that Kashikyou, the author of SEIMINYOUJYUTU, was the just editor to use various texts which were gathered from different ethnic origins on milk processing and did not conduct processing milk products by themselves. The milk processing such as sour milk (RAKU) making from raw milk, butter (SO) making from sour milk (RAKU) by churning, butter oil (SO) making from butter by heating are wide spread techniques and still used among the current pastoralists in West Asia, South Asia, Central Asia and Inner Mongolia. As the comparison with components in milk products and the milk processing techniques of pastoralists in the Asian continent, it was concluded that the milk processing techniques adopted in SEIMINYOUJYUTU were mainly influenced from the pastoralists in North Asia and/or Central Asia.

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 The number of pet animals having type I allergic symptoms have increased under a change of breeding environments. The type I allergic disease is mainly discussed to be associable to a skewed T helper type 1 (Th1)/T helper type 2 (Th2) cell balance. In recent years, some investigators demonstrated that numerous lactic acid bacteria and their cellular components reduce allergic symptoms via not only shifting the Th1/Th2 balance from a Th2-dominant state to a Th1-dominant state but also inducing of regulatory T cells. On the other hand, lactic acid bacteria and their cell components are found to modulate immune responses via pattern recognition receptors (PRRs) such as Toll-like receptor (TLR) and nucleotide-binding oligomerization domain (NOD). In our studies, it was suggested that Lactobacillus crispatus KT-11 strain reduced allergic symptoms in NC/Nga mice by the adjustment of Th1 and Th2 balance via TLR2, NOD1 and NOD2. It is known that PRRs express on intestinal tract in dogs and cats. Thus, it is expected that lactic acid bacteria may be a pet food materials for a reduction of allergic symptoms.

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