FOOD FOR ENHANCING MUCOSAL IMMUNITY

Abstract

The present invention relates to a food for enhancing mucosal immunity comprising black vinegar garlic as an active ingredient.

Claims

1. A method for enhancing mucosal immunity comprising the step of administrating black vinegar garlic to a subject in need thereof.

2. The method according to claim 1, wherein the black vinegar is an organic germinated brown rice black vinegar.

3. The method according to claim 2, wherein the garlic is an organic garlic.

4. The method according to claim 3, further administrating an organic black vinegar mash.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0019] FIG. 1: Time course of the change of the influence of black vinegar garlic ingestion on sIgA (secretory immunoglobulin A) release in saliva is shown. The vertical axis represents the change in the rate of sIgA release in saliva (g/min). Placebo is group P, Active is group A.

[0020] Hereinafter, the present invention will be described in further details by way of examples; however, the present invention is not limited thereto.

EXAMPLE 1

[0021] 54 subjects were randomly divided into 2 groups; placebo food was administered to group P (28 subjects) and black vinegar garlic food was administered to group A (26 subjects). Each subject ingested 6 capsules per day. The composition per daily intake (6 capsules) is shown below.

TABLE-US-00001 Component (mg) Placebo Black vinegar garlic Flaxseed oil 1,098 1,035 Starch 430.8 430.8 Acetic acid flavor 90.0 90.0 Caramel color 30.0 30.0 Black vinegar garlic powder 0.0 300.0 Glycerol 363.6 363.6 Beeswax 252.0 252.0 Gelling agent 165.6 165.6

[0022] Measurement of sIgA in Saliva

[0023] Before testing, the subjects rinsed their mouth twice and gargled twice with 150 ml of water. Fifteen minutes after being seated, the saliva was collected from the subjects for 120 seconds using Salisoft (Salisoft, Aarstedt, Numbrecht, Germany). The amount of the saliva collected was recorded. Concentration of sIgA in saliva was measured by immunoturbidimetric method according to BML's in-house protocol.

[0024] sIgA release rate in saliva was significantly higher in group A at week 4 than in group P (P=0.028) (FIG. 1). The rate in group A at week 8 was also higher than in group P (FIG. 1). The time course of change from the value before testing shows the increasing trend of sIgA secretion rate after ingestion of black vinegar garlic.

[0025] No adverse events were observed during the test.

[0026] From the above results, ingestion of food containing black vinegar garlic is believed to be beneficial in enhancing mucosal immunity.

[0027] sIgA constitutes the major mucosal immune effector molecule and provides an important front line for the defense against pathogens such as Streptococcus mutans and Porphyromonas gingivalis. It is hypothesized that lumen sIgA interferes with pathogens attached to mucosal epithelial cells and promotes intracellular neutralization of pathogens. IgA secreting cells differentiate in lymphoid tissues associated with mucosa. A majority of IgA secreting cells are present in the intestinal mucosa. Increasing evidence suggests that migration of antibody-secreting cells into the gut is important in conferring a protective immune response. The food of the present invention is provided as a capsule and the digestive tract is a tissue that is first exposed to the components contained in it. It is therefore considered that the immune system in the gastrointestinal tract was initially stimulated by black vinegar garlic and then it affected the sIgA release in saliva by the migration of the antibody-secreting cells to the oral mucosal tissue.