発酵乳の香りが自律神経活動および心理面に及ぼす影響  [in Japanese] Effects of fermented milk odor on autonomic nerve activity and mood status  [in Japanese]

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Author(s)

    • 川口 恭輔 Kawaguchi Kyosuke
    • アサヒグループホールディングス株式会社コアテクノロジー研究所 Core Technology Laboratories, Asahi Group Holdings, Ltd.
    • 内田 直人 Uchida Naoto
    • アサヒグループホールディングス株式会社プロセス開発研究所 Process Development Laboratories, Asahi Group Holdings, Ltd.
    • 小谷 恵 Kotani Megumi
    • アサヒグループホールディングス株式会社コアテクノロジー研究所 Core Technology Laboratories, Asahi Group Holdings, Ltd.
    • 三原 健吾 Mihara Kengo
    • 久留米大学高次脳疾患研究所 Cognitive and Molecular Research Institute of Brain Diseases, Kurume University

Abstract

<p>Effects of the odor of milk that was fermented with lactic acid bacteria and yeast on autonomic nerve activity and mood status were investigated. The odor of fermented milk increases gastric vagal nerve activity and decreases adrenal sympathetic nerve activity in rats. Furthermore, it has been reported that the odor of fermented milk had an anxiolytic effect based on the results of an elevated plus-maze task in mice. We investigated the effects of the odor of fermented milk on humans using physiological parameters (pupillary light reaction, heart rate variability) and a questionnaire (Mood Check List-Short form 1; MCL-S.1). Results indicated that the odor of fermented milk increased parasympathetic nerve activity and decreased anxiety in humans. These results suggest that the odor of milk fermented with lactic acid bacteria and yeast has an anxiolytic effect due to the modulation of autonomic nerve activity.</p>

Journal

  • Journal of Health Psychology Research

    Journal of Health Psychology Research 30(Special_issue), 251-257, 2018

    The Japanese Association of Health Psychology

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