Effects of oral administration of fermented milk made by Lactococcus lactis H61 on skin and body health in middle-aged women during summer
2017
Kimoto-Nira, H. (NARO Institute of Livestock and Grassland Science, Tsukuba, Ibaraki (Japan)) | Moriya, N. | Sakai, M. | Tsuji, Y. | Kimura, T. | Sasaki, K. | Suzuki, C. | Kawaguchi, T.
We previously reported that oral administration of heat-killed cells or fermented milk made by Lactococcus lactis H61 has the potential to improve skin properties during season related with dry skin (i.e. autumn to winter, winter to spring). In this study, we investigated the effects of H61-fermented milk on skin properties during summer by a randomized, double-blind trial. Healthy, middle-aged and aged female volunteers (n=22; age: 40-74y) were given 85 g of either conventional yogurt (10E11 CFU of both Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) or fermented milk made by yogurt starter and strain H61 (H61-fermented milk) (10E11 CFU of both L. delbrueckii subsp. bulgaricus and S. thermophilus, and 10E10 CFU of strain H61) daily for 4 weeks. Before, at the end of the 4-week intake treatment and after 1 month (week 9), we measured skin hydration (inner forearms and cheek) and sebum content (cheek only) and vascular age. At week 4 in both groups, hydration in cheek significantly increased. Hydration in inner forearms and sebum in cheek also increased, although they were not significant. At week 9, those skin parameters decreased. Intake of H61-fermented milk did not affect the skin properties and vascular age, compared with conventional yogurt. At week 4, by self-questionnaire (skin and general health condition), some scores in both groups were improved, and at week 9 some scores were only improved in the H61-fermented milk group. To characterize the beneficial effect of H61-fermented milk on skin properties during summer, it may need larger sample size and longer intake period.
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