It is well known that mental stress leads to various physiological disorders, which has also been a social problem in Japan. Lactoferrin, a milk protein that has various beneficial functions, has been reported to suppress the stress response in the mental stress model rats when administrated in an abdominal cavity. In the present study, we investigated the effect of anti-mental stress of iron-associated lactoferrin (FeLf) that makes 70 irons soluble with one molar lactoferrin and that has resistance to digestive enzymes. This examination was designed as a cross over trial of a single oral intake of FeLf (833 mg) with 24 subjects who had shown stress reaction to the calculation work as a mental stressor. Stress reactions were evaluated using psychological investigation, brain wave, and stress markers in saliva. These analyses revealed that an oral administration of FeLf reduced the mental stress reaction in central nervous system, autonomic nervous system, and immunological response. Therefore, it is suggested that FeLf suppresses mental stress reaction.
The milk processing systems of 4 dairy farmers in the hilly terrain of south-central France were surveyed to clarify those characteristics and discuss the transition process of milk processing system in the cold and humid climate condition, of which the origin came from the dry areas of Asian Continent. The characteristics of milk processing system in the south-central France was the specialization for mature cheese making conducted by the technique of solidifying-additives using series. Although the technique of cream separating series had also been used in the region, all 4 dairy farmers don't currently adopt it because of its lower benefit than cheese making. Hence, butter was currently made not from cream, but from whey that was produced in cheese making. The technique of fermented milk processing series such as yogurt making wasn't also found in the surveyed 4 dairy farmers. It was considered that the main factors which specialize to the mature cheese making in the south-central France are 1) cool and humid climate conditions and resource uses for setting cool and wet conditions which make the cheese maturing possible, 2) the improvement of cheese conservation and cheese taste by maturing, 3) the higher benefit of mature cheese making, 4) the lower labor force by the centralization of mature cheese making.
Menstrual pain and menstruating malaise to annoy the woman are hardly improved in spite of medical advance in recent years. It is known that lactoferrin (Lf), a protein with multi-functions in the milk whey, suppresses menstrual pain. In the present study, we investigated the mitigating effects of Lf on the menstrual pain and malaise. The Lf we used was an iron associated lactoferrin (FeLf: 70Fe/Lf) that was resistant to digestive enzymes. This examination was designed as a cross over trial of FeLf (312 mg) tablet or placebo tablet with 18 subjects who had menstrual pain. Evaluations on menstrual pain and malaise were carried out for 4 days from the beginning of menstruation. Evaluations were compared by the score of 3 days from the beginning of menstruation with remarkable menstrual pain. Menstrual pain and malaise were evaluated using Visual analogue scale method (VAS), Menstrual Distress Questionnaires method (MDQ) and Verbal rating score method (VRS). These analyses revealed that an oral administration of FeLf reduced the pain and adverse effects on life. Therefore, it is suggested that FeLf suppresses menstrual pain and menstruating malaise, and improves Quality of Life (QOL).
In the Gobi district of State of Mongolia, a Bactrian camel has been kept. We let the milk of the camel ferment in the Gobi district and made Hoormog. However, there are few reports about the property. We investigated it till now in the nomad's house who produced Hoormog in Umunu Gobi prefecture. We investigated it in the of the nomad's house (Mr. L) who had begun to make Hoormog newly in the Darhan Hoor prefecture that was near to the capital in 2008. As for the property of Hoormog of the Darhan Hoor prefecture, 1.2% of acidity, pH 4.2, alcoholic was 1.5%. This value did not have the property of Hoormog of the Umunu Gobi prefecture and the big difference. As a result of having done general ingredient analysis of Hoormog, there were more protein, fat, insolubled nitrogen things than the Airag which let the milk of the horse ferment. The quantity of drinking of Hoormog was approximately 1 L a day in approximately 2-3 L a day, the women in adult males. The manufacturing method of Hoormog leaves Hoormog of the previous day for a 30% degree ferment container and lets add new milk there and stir it. Such how to make was similar to Sudanese camel milk liquor Garris, Kazakh camel milk liquor Shubat. This Nomad's house (Mr. L) used the fermented milk of the goat milk for a starter. This method was the same as a method to make in the Gobi. An effect to “be good for the disease of the internal organs” that “was good for health” was handed down to drinking of Hoormog. We think that a metabolism product derived from a microbe participating in fermentation of Hoormog works good with intestinal tract. Furthermore, We think that may provide immunostimulation. It has just begun to clarify an effect of Hoormog from the scientific standpoint. We think that such a study may be a chance to review value of the race drink.