A composition comprises, as an active ingredient, a cell body of a lactic acid bacterium belonging to Lactobacillus paracasei, a cultured product or fermented product thereof, or a polysaccharide produced thereby is effective in suppressing fat accumulation and can be used as a food or drink, a medicine, and a feed.

The present disclosure discloses a method for preventing or treating chemotherapy induced leukopenia in a subject said method comprising: (a) administering at least one chemotherapeutic agent to a subject; (b) administering pegfilgrastim in the range of 5-7 mg to the subject within a time period in the range of 22-25 hours after the end of administering the chemotherapeutic agent; and (c) introducing jackfruit flour as a dietary intervention for 15-20 days for preventing chemotherapy induced leukopenia in the subject wherein the jackfruit flour is introduced within 22-25 hours from the start of administering the chemotherapeutic agent and wherein the jackfruit flour comprises a combination of flour of jackfruit fruits, seeds and strands. The present disclosure also discloses jackfruit flour and jackfruit flour in the form of fortified flour and fortified beverage for use in preventing or treating chemotherapy induced leukopenia.

The present disclosure discloses a method for preventing or treating chemotherapy induced leukopenia in a subject said method comprising: (a) administering at least one chemotherapeutic agent to a subject; (b) administering pegfilgrastim in the range of 5-7 mg to the subject within a time period in the range of 22-25 hours after the end of administering the chemotherapeutic agent; and (c) introducing jackfruit flour as a dietary intervention for 15-20 days for preventing chemotherapy induced leukopenia in the subject wherein the jackfruit flour is introduced within 22-25 hours from the start of administering the chemotherapeutic agent and wherein the jackfruit flour comprises a combination of flour of jackfruit fruits, seeds and strands. The present disclosure also discloses jackfruit flour and jackfruit flour in the form of fortified flour and fortified beverage for use in preventing or treating chemotherapy induced leukopenia.

The present disclosure discloses a method for preventing or treating chemotherapy induced leukopenia in a subject said method comprising: (a) administering at least one chemotherapeutic agent to a subject; (b) administering pegfilgrastim in the range of 5-7 mg to the subject within a time period in the range of 22-25 hours after the end of administering the chemotherapeutic agent; and (c) introducing jackfruit flour as a dietary intervention for 15-20 days for preventing chemotherapy induced leukopenia in the subject wherein the jackfruit flour is introduced within 22-25 hours from the start of administering the chemotherapeutic agent and wherein the jackfruit flour comprises a combination of flour of jackfruit fruits, seeds and strands. The present disclosure also discloses jackfruit flour and jackfruit flour in the form of fortified flour and fortified beverage for use in preventing or treating chemotherapy induced leukopenia.

An object of the present invention is to provide a senescence retarding agent that delays the onset of senescence symptoms and extends longevity, and is superior in safety. The senescence retarding agent of the present invention that achieves the object is characterized by containing a plant fermentation product as an active ingredient, the plant fermentation product being a mixture of the following: (a) a koji mold-fermented product of one or more kinds of beans and/or cereals selected from the group consisting of barley, black soybean, red rice, black rice, adzuki bean, adlay, Japanese millet, foxtail millet, and millet; (b) a yeast- and/or lactic acid bacterium-fermented product of one or more kinds of fruits selected from the group consisting of mikan (mandarin orange), grape, apple, yama-budo (crimson glory grape), peach, kaki (Japanese persimmon), papaya, nashi (Japanese pear), watermelon, ume (Japanese apricot), fig, karin (Chinese quince), pumpkin, kumquat, yuzu (Chinese lemon), loquat, apricot, jujube, chestnut, matatabi (silvervine), and sumomo (Japanese plum); (c) a yeast- and/or lactic acid bacterium-fermented product of one or more kinds of root crops and/or potatoes selected from the group consisting of murasaki-imo (purple sweet potato), kikuimo (Jerusalem artichoke), carrot, onion, satsuma-imo (sweet potato), satoimo (taro), jinenzyo (Japanese yam), daikon (Japanese radish), akakabu (red turnip), gobo (burdock root), renkon (lotus root), yacon, yuri-ne (lily bulb), kuwai (arrowhead), ginger, garlic, and turmeric; (d) a yeast- and/or lactic acid bacterium-fermented product of one or more kinds of flowers and/or leaf vegetables selected from the group consisting of cabbage, shiso (perilla), mulberry leaves, dokudami (Korean houttuynia), yomogi (wormwood), kumazasa (kuma bamboo grass), and dandelion; (e) a yeast- and/or lactic acid bacterium-fermented product of one or more kinds of seaweeds selected from the group consisting of kombu (sea tangle), wakame (Undaria pinnatifida), and mozuku (Nemacystus decipiens); (f) a yeast- and/or lactic acid bacterium-fermented product of one or more kinds of seeds selected from the group consisting of black sesame seeds, walnuts, and ginkgo nuts; and (g) a yeast- and/or lactic acid bacterium-fermented product of one or two kinds of mushrooms selected from the group consisting of maitake (Grifola frondosa) and shiitake (Lentinus edodes).

An object of the present invention is to provide a senescence retarding agent that delays the onset of senescence symptoms and extends longevity, and is superior in safety. The senescence retarding agent of the present invention that achieves the object is characterized by containing a plant fermentation product as an active ingredient, the plant fermentation product being a mixture of the following: (a) a koji mold-fermented product of one or more kinds of beans and/or cereals selected from the group consisting of barley, black soybean, red rice, black rice, adzuki bean, adlay, Japanese millet, foxtail millet, and millet; (b) a yeast- and/or lactic acid bacterium-fermented product of one or more kinds of fruits selected from the group consisting of mikan (mandarin orange), grape, apple, yama-budo (crimson glory grape), peach, kaki (Japanese persimmon), papaya, nashi (Japanese pear), watermelon, ume (Japanese apricot), fig, karin (Chinese quince), pumpkin, kumquat, yuzu (Chinese lemon), loquat, apricot, jujube, chestnut, matatabi (silvervine), and sumomo (Japanese plum); (c) a yeast- and/or lactic acid bacterium-fermented product of one or more kinds of root crops and/or potatoes selected from the group consisting of murasaki-imo (purple sweet potato), kikuimo (Jerusalem artichoke), carrot, onion, satsuma-imo (sweet potato), satoimo (taro), jinenzyo (Japanese yam), daikon (Japanese radish), akakabu (red turnip), gobo (burdock root), renkon (lotus root), yacon, yuri-ne (lily bulb), kuwai (arrowhead), ginger, garlic, and turmeric; (d) a yeast- and/or lactic acid bacterium-fermented product of one or more kinds of flowers and/or leaf vegetables selected from the group consisting of cabbage, shiso (perilla), mulberry leaves, dokudami (Korean houttuynia), yomogi (wormwood), kumazasa (kuma bamboo grass), and dandelion; (e) a yeast- and/or lactic acid bacterium-fermented product of one or more kinds of seaweeds selected from the group consisting of kombu (sea tangle), wakame (Undaria pinnatifida), and mozuku (Nemacystus decipiens); (f) a yeast- and/or lactic acid bacterium-fermented product of one or more kinds of seeds selected from the group consisting of black sesame seeds, walnuts, and ginkgo nuts; and (g) a yeast- and/or lactic acid bacterium-fermented product of one or two kinds of mushrooms selected from the group consisting of maitake (Grifola frondosa) and shiitake (Lentinus edodes).

An exopolysaccharide of a lactic acid bacterium derived from a fig and belonging to Lactobacillus paracasei includes a neutral polysaccharide having a structure in which N-acetylglucosamines are linked with each other via α-1,6 bond, has a hyaluronidase inhibitory, and is therefore useful in a food and drink, a medicine, a feed, a cosmetic and the like exerting an antiallergy effect.

An antidepressant food and a method for preparing the same are provided. The antidepressant food includes, by mass percentage, Semen ziziphi spinosae powder in a range of 28% to 36%, γ-aminobutyric acid in a range of 10% to 15%, theanine in a range of 15% to 20%, phosphatidylserine in a range of 10% to 20%, Ficus tikoua extract in a range of 8% to 14%, Huperzia serrata extract in a range of 10% to 16%, sucralose in a range of 0.5% to 1% and fruit essence in a range of 0.5% to 1.5%.

An antidepressant food and a method for preparing the same are provided. The antidepressant food includes, by mass percentage, Semen ziziphi spinosae powder in a range of 28% to 36%, γ-aminobutyric acid in a range of 10% to 15%, theanine in a range of 15% to 20%, phosphatidylserine in a range of 10% to 20%, Ficus tikoua extract in a range of 8% to 14%, Huperzia serrata extract in a range of 10% to 16%, sucralose in a range of 0.5% to 1% and fruit essence in a range of 0.5% to 1.5%.

An antidepressant food and a method for preparing the same are provided. The antidepressant food includes, by mass percentage, Semen ziziphi spinosae powder in a range of 28% to 36%, γ-aminobutyric acid in a range of 10% to 15%, theanine in a range of 15% to 20%, phosphatidylserine in a range of 10% to 20%, Ficus tikoua extract in a range of 8% to 14%, Huperzia serrata extract in a range of 10% to 16%, sucralose in a range of 0.5% to 1% and fruit essence in a range of 0.5% to 1.5%.