Agent for preventing arteriosclerosis, agent for suppressing...

A - Human Necessities – 61 – K

Patent

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Details

A61K 38/00 (2006.01) A61K 35/20 (2006.01) A61K 36/06 (2006.01) A61P 9/00 (2006.01) A61P 9/10 (2006.01) C12P 21/00 (2006.01) A23J 3/10 (2006.01) A23J 3/30 (2006.01) A23L 1/305 (2006.01)

Patent

CA 2642539

It is intended to provide an agent having at least one of actions of improving a vascular endothelial function and suppressing vascular intimal thickening with excellent safety, which can improve a function related to the vascular endothelium, has an action of preventing various diseases related to a vascular endothelial function or suppressing vascular intimal thickening, and can be expected to have an effect on preventing arteriosclerosis or the like. The agent of the invention comprises, as an active ingredient, (a) Xaa Pro Pro, or (b) a hydrolysate of animal milk casein containing Xaa Pro Pro or a concentrate thereof, or (c) a fermented substance containing Ile Pro Pro and/or Val Pro Pro obtained by fermenting a raw material containing milk protein with a bacterial strain belonging to the Lactobacillus helveticus species.

L'invention concerne un agent qui exerce au moins un effet parmi l'amélioration de la fonction de l'endothélium vasculaire et la suppression de l'épaississement de la tunique vasculaire avec une sécurité excellente, qui est capable d'améliorer la fonction liée à l'endothélium vasculaire, qui possède une action de prévention de diverses maladies liées à une fonction de l'endothélium vasculaire ou de suppression de l'épaississement de la tunique vasculaire, et dont on peut penser qu'il est efficace dans la prévention de l'artériosclérose ou de pathologies similaires. L'agent de l'invention comprend en tant que principe actif (a) Xaa Pro Pro, ou (b) un hydrolysat de caséine de lait animal contenant Xaa Pro Pro ou un concentré de celui-ci, ou (c) une substance fermentée contenant Ile Pro Pro et/ou Val Pro Pro, obtenue par fermentation d'une matière première contenant des protéines du lait au moyen d'une souche bactérienne appartenant à l'espèce Lactobacillus helveticus.

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