Lactic acid bacteria preparation having biopurification activity

Abstract

Although the inventors previously found that the novel species designated Lactobacillus clearans was highly effective for health purposes, they noted in particular that this species lacked sufficient intestinal purification action. Efforts to produce a species of higher potency and the like to remedy this drawback led to the unavoidable conclusion that the use of a bacterium by itself produced limited results. The concurrent use of another active substance was thus considered in seeking a lactic acid bacteria preparation capable of invigorating healthy individuals, and of renewing a sense of well being and restored health in semi-sick individuals or semi-healthy individuals.The invention relates to a lactic acid bacteria preparation, comprising viable cells of Lactobacillus clearans, and either or both of viable and killed cells of Enterococcus faecalis capable of reducing one or more of at least triglycerides and cholesterol.

Description

BACKGROUND OF THE INVENTION

1. Field of the Invention

The present invention relates to a lactic acid bacteria preparation that is extremely significant for the health of humans and animals, wherein the concurrent use of Lactobacillus clearans , which was first isolated by the inventors and belongs to the Lactobacillus genus yet has specific characteristics not found in conventionally known bacteria, and either or both of viable or killed cells of Enterococcus faecalis (Enterococcus), which are profoundly involved in lipid metabolism, allows the advantages of each to be more clearly and effectively brought out.

2. Description of the Related Art

There are reportedly 300 species and 100 trillion individual bacteria in the intestines, weighing a total of 1 kg and far outnumbering the total of 60 trillion human cells. Years of immunological study and research have gradually elucidated their significant involvement in the health and various diseases of humans and animals, and experts now regard intestinal flora as a vital organ function. Beneficial bacteria belonging to the group of lactic acid bacteria, such as the Bifidobacterium genus and the Lactobacillus genus, co-exist in a balanced manner when predominant. This balance can be broken down by a variety of factors, such as changes in the amount and quality of daily diet, overexertion, sleeplessness, and mental stress, resulting in the proliferation of harmful bacteria such as Welch bacillus and Veillonella. The expulsion of beneficial bacteria results in greater production of harmful substances, which can lead to a variety of illnesses and accelerated aging overall, from feces disorders such as diarrhea and constipation, to those resulting from poisoned blood, such as chronic fatigue, chapped skin, hepatic dysfunction, hypertension and arteriosclerosis.

The Russian Metchnikoff (1845 to 1916) theorized that the primary cause of aging was poisoning from toxins formed by intestinal putrefying fermentation, and advocated as a remedy the habit of drinking lactic acid bacteria beverages such as yogurt to help prevent aging. Throughout the vagaries of the history of lactic acid bacteria since then, it has not been possible to grasp the true practical utility of such bacteria. That is because matters now revealed by immunological studies and elucidated by experiments could not be unraveled.

Metchnikoff's hypothesis has been borne out and is now common knowledge in the health sciences, as recent progress in microbiology has elucidated a variety of important functions by beneficial intestinal bacteria, such as the reduction in intestinal acidity and the promotion of intestinal motility to help in the digestion of foods and the absorption of nutrients, the simultaneous suppression and degradation of harmful substances, the synthesis of vitamins and amino acids, protection against intestinal infections by pathogens, and enhanced immunological power.

In addition, along with recent health trends, lactic acid bacteria have established a firm footing as beverages and antiflatulents for many people. It cannot be denied, however, that such products do not appeal to people who are looking for positive results, having failed to realize better health and improved symptoms through daily ingestion or use of lactic acid bacteria. Unfortunately, lactic acid bacteria products are still consumed merely as refreshment, or still tend to be regarded as a preference similar to coffee.

In view of the foregoing, there has been a need for a product which could be rapidly administered to bring out better effects unavailable in conventional lactic acid bacterial beverages or preparations. Although the inventors previously found that the novel species designated Lactobacillus clearans was highly effective for health purposes, they noted in particular that this species lacked sufficient intestinal purification action. Efforts to produce a strain of higher potency and the like to remedy this drawback led to the unavoidable conclusion that the use of the bacterium by itself produced limited results. The concurrent use of another active substance was thus considered in seeking a lactic acid bacteria preparation capable of invigorating healthy individuals, and of renewing a sense of well being and restored health in semi-sick individuals or semi-healthy individuals.

SUMMARY OF THE INVENTION

As a result of extensive research to find a compatible biological or non-biological partner to remedy the aforementioned drawbacks, the inventors perfected the present invention upon finding, among Enterococcus faecalis belonging to the same group of lactobacilli as Lactobacillus clearans , a species capable of reducing at least one among triglycerides and cholesterol. That is, the present invention is a lactic acid bacteria preparation, comprising viable cells of Lactobacillus clearans , and viable cells of Enterococcus faecalis capable of reducing one or more of at least triglycerides and cholesterol.

The second of the inventions is a lactic acid bacteria preparation, comprising viable cells of Lactobacillus clearans , and killed cells of Enterococcus faecalis capable of reducing one or more of at least triglycerides and cholesterol.

The third of the inventions is a lactic acid bacteria preparation, comprising viable cells of Lactobacillus clearans , and viable and killed cells of Enterococcus faecalis capable of reducing one or more of at least triglycerides and cholesterol.

DESCRIPTION OF THE PREFERRED EMBODIMENTS

The Lactobacillus clearans referred to in the present invention is a novel strain belonging to the Lactobacillus genus, and has the following biochemical characteristics 1, 2, 3, and 4. Specifically, it comprises strains of the Lactobacillus genus that 1) are capable of reducing both Na 2 S.9H 2 O and NH 4 OH when 0.5 g Na 2 S.9H 2 O and/or 0.5 mL NH 4 OH is or are added to 5 g meat extract, 5 g peptone, 1 g glucose, 1 g CaCO 3 , and 1 L water (neutral pH); 2) show no growth-promoting action despite the addition of 0.5 g Na 2 S.9H 2 O and/or 0.5 mL NH 4 OH during the logarithmic growth phase of bacterial culture in medium comprising 1 g casamino acid and vitamins (A: 900 IU; B 1 : 1 mg; B 2 : 1 mg; B 6 : 1 mg; B 12 : 5 γ; nicotinamide: 16 mg; calcium pantothenate: 8 mg; C: 64 mg; and D 2 : 120 IU) in Stephenson-Wetham medium ((abbreviated as S-W) 1 g KH 2 PO 4 , 0.7 g MgSO 4 .7H 2 O, 1 g NaCl, 4 g (NH 4 ) 2 HPO 4 , 0.03 FeSO 4 .7H 2 O, and 5 g glucose); 3) have resistance, in the form of naturally isolated strains, to Na 2 S.9H 2 O greater than that of conventionally known lactic acid bacteria but weaker than that of Lactobacillus deodorans ; and 4) are gram positive, rod-shaped, non-motile, and catalase negative, are not nitrate-reducing and not gelatin-degrading, do not produce indole or hydrogen sulfide, have a high capacity for forming lactic acid from glucose and lactose, and have growth promoted by the addition of acetic acid (see Japanese Patent Publication(Kokoku) H4-632.

Advantages of Lactobacillus clearans , in addition to the action of common Lactobacillus, include potent intestinal purification action absent in conventional Lactobacillus as described in Japanese Patent 1714413 and Japanese Patent Application 11-15177, such as: 1) decomposition of intestinal putrefying malodorous substances; 2) increases in beneficial bacteria such as Bifidobacterium and Lactobacillus among the intestinal flora, with dramatic reductions in harmful bacteria such as Welch bacillus and Veillonella, thereby providing a better balance in the intestinal flora to improve the intestinal environment; and 3) suppression of the growth primarily of etiologic agents causing intestinal infections, and diminished toxicity.

This action will be described below through tests. In vitro tests were conducted first. 15 mL of a 10-fold dilution of feces was introduced into test tubes (18×180 mm). The test tubes were then inoculated with sample bacteria 1) that had been sterilized at high pressure for 15 minutes at 120° C. and 2) that had not been sterilized. The test tubes were stoppered with rubber plugs for 72 hours of anaerobic culture at 37° C. 1 mL air was then drawn by syringe from inside the test tubes and injected into 5 L odor bags for olfactory tests by a panel of 6 individuals. The odor was assessed based on the feces odor criteria given in Table 1.

TABLE 1
Feces odor criteria
Odor
ranks Odor
1     faint odor recognizable as that of feces
2     easily recognizable as slight odor of feces
3     clearly recognizable as weak odor of feces
4     strong odor equal to untreated feces
5     extremely strong odor more pronounced than untreated feces

Three typical strains of Lactobacillus clearans , specifically, FERM BP-6972, FERM BP-6971, FERM BP-6973, were used to test the deodorizing capacity in the aforementioned in vitro tests. The results in Table 2 show that the samples sterilized at high pressure were clearly deodorized, with an odor assessed as being the weak or slight odor of feces. The unsterilized samples, on the other hand, showed less deodorization than the samples sterilized at high pressure, because malodorous substances were produced, perhaps as a result of the activity of numerous putrefying bacteria in the feces, but they too were nevertheless clearly deodorized. The results for the 3 typical strains of Lactobacillus clearans in the aforementioned test were similarly reproduced with other similar strains.

TABLE 2
Deodorizing capacity of Lactobacillus
clearans (in vitro)
Inoculum strain	Odor (average value by panel)
FERM BP-No.	High pressure sterilization	Unsterilized
6972	2.5	2.8
6971	2.3	2.5
6973	2.0	2.3
Not inoculated	4.0	4.5

In subsequent in vivo tests, 150 mL yogurt prepared using Lactobacillus clearans FERM BP-6973 was ingested once a day, and the odor of feces was determined 20 to 30 days, 50 to 60 days, and 80 to 90 days after ingestion, with the averages given in Table 3. The results were determined by introducing 0.5 g feces samples from the 10 individuals into 20 L odor bags, which were stored at room temperature for evaluation of the odor by a panel of 6 individuals after 30 minutes. The average feces odor for 5 individuals ingesting no yogurt was rated as 100. Although feces odor varied considerably depending on the dietary contents, the average odor for 10 individuals ingesting yogurt decreased about 50% 1 month after ingestion, 70% after 2 months, and 85% after 3 months. After 3 months, however, continuous ingestion resulted in a peak odor reduction of 80 to 90%.

TABLE 3
Feces odor after ingestion of yogurt prepared
using Lactobacillus clearans
Odor when no yogurt	Odor after ingestion of yogurt
ingested	20 to 30 days	50 to 60 days	80 to 90 days
100	50	30	15

In terms of the correlation between purification and bacteria in the natural world, the inventors narrowed the analyzed substances into easily testable malodorous substances, which were broadly classified into sulfur compounds, nitrogen compounds, and carbon compounds. It was found that bacteria capable of degrading malodorous sulfur compounds such as Na 2 S.9H 2 O, malodorous nitrogen compounds such as NH 3 , and malodorous carbon compounds such as acetic acid, butyric acid, and similar lower fatty acids were capable of degrading most malodorous sulfur, nitrogen, and carbon compounds of polymers therefrom, this being referred to as the SNC theory. The following tests were conducted in accordance with this theory.

0.5 g Na 2 S.9H 2 O or 0.5 mL ammonia water (NH 4 OH) was added to 1 mL synthetic medium comprising 5 g meat extract, 5 g peptone, 3 g sodium butyrate, 5 g glucose, and 3 g CaCO 3 , the medium was inoculated with Lactobacillus clearans for 72 hours of anaerobic culture at 37° C., and the decrease in the Na 2 S.9H 2 O or NH 4 OH that had been added was determined over time. The Na 2 S.9H 2 O was measured by the iodine titration method of JIS K0102-1985, and the NH 4 OH was measured by the indole phenol blue absorbance method of JIS K0102-1985. The results are given in Tables 4 and 5. The tables show that Lactobacillus clearans had the capacity to reduce toxic malodorous Na 2 S.9H 2 O and NH 4 OH 40 to 50% in 72 hours. This means that it can degrade and assimilate most other malodorous toxic substances.

TABLE 4
Degradation and assimilation of sodium disulfide
by Lactobacillus clearans
Inoculum	Concen-
strain	tration	Na 2 S.9H 2 O concentration
FERM BP-	when	and percent decrease
No.	added	24 hours	48 hours	72 hours
6972	500	400 ppm	350 ppm	300 ppm
	ppm	20% decrease	30% decrease	40% decrease
6971	500	380 ppm	330 ppm	275 ppm
	ppm	24% decrease	34% decrease	45% decrease
6973	500	350 ppm	300 ppm	250 ppm
	ppm	30% decrease	40% decrease	50% decrease

TABLE 4
Degradation and assimilation of sodium disulfide
by Lactobacillus clearans
Inoculum	Concen-
strain	tration	Na 2 S.9H 2 O concentration
FERM BP-	when	and percent decrease
No.	added	24 hours	48 hours	72 hours
6972	500	400 ppm	350 ppm	300 ppm
	ppm	20% decrease	30% decrease	40% decrease
6971	500	380 ppm	330 ppm	275 ppm
	ppm	24% decrease	34% decrease	45% decrease
6973	500	350 ppm	300 ppm	250 ppm
	ppm	30% decrease	40% decrease	50% decrease

The above in vitro sensory tests and chemical analysis were described as methods for assessing the deodorizing action of Lactobacillus clearans . The 10-fold dilutions of feces samples prepared at this time were centrifuged before culture and 72 hours after culture, 5 mL supernatant was collected and diluted 10-fold to determine the S 2+ and NH 4 + ion concentrations, and the extent of their decrease was calculated. The results in Table 6 show that the decrease in the S 2+ and NH 4 + ions in feces were even higher than the decrease in the aforementioned synthetic medium, indicating that feces was a more suitable habitat for Lactobacillus clearans . The S 2+ ions were determined by the iodine titration method of JIS K0102-1985, and the NH 4 + ions were determined by the indole phenol blue absorbance method of JIS K0102-1985.

TABLE 6
Decrease in S 2+ and NH 4 + by Lactobacillus clearans
		S 2+		NH 4 +
		concentration		concentration
10-fold	Inoculum	and decrease		and decrease
feces	FERM BP-	Before	72 hours	Before	72 hours
dilution	No.	culture	culture	culture	culture
Sterilized	6972	30 ppm	15 ppm	350 ppm	190 ppm
at			50%		45%
high			decrease		decrease
pressure	6971	30 ppm	12 ppm	350 ppm	130 ppm
			60%		63%
			decrease		decrease
	6973	30 ppm	10 ppm	350 ppm	110 ppm
			67%		68%
			decrease		decrease
Not	6972	52 ppm	35 ppm	385 ppm	235 ppm
sterilized			33%		40%
			decrease		decrease
	6971	52 ppm	30 ppm	385 ppm	200 ppm
			42%		48%
			decrease		decrease
	6973	52 ppm	25 ppm	385 ppm	165 ppm
			52%		57%
			decrease		decrease

2 μL of the aforementioned supernatant was introduced into a gas chromatograph to analyze the lower fatty acids. The gas chromatography involved the use of Col. unisole F-200 30/60 glass (3 §×3 m) at a carrier gas rate of 50 mL/min (He), with 152 kPa (0.55 kg/cm 2 G) hydrogen and 152 kPa (0.55 kg/cm 2 G) air, at a column temperature of 140° C. and Inj 200° C. The assayed substances were acetic acid, propionic acid, iso-butyric acid, n-butyric acid, iso-valeric acid, and n-valeric acid, with the calculated concentrations given in Table 7. Table 7 shows that the concentrations of lower fatty acids decreased 50 to 75% with samples sterilized at high pressure, and 40 to 60% with unsterilized samples.

TABLE 7
Decrease in lower fatty acids by Lactobacillus clearans
			Total lower fatty acid
		Inoculum	concentration and decrease
	10-fold feces	FERM	Before	72 hours
	dilution	BP-No.	culture	culture
	Sterilized	6972	2850 ppm	1500 ppm
	at high			47% decrease
	pressure	6971	2850 ppm	960 ppm
				66% decrease
		6973	2850 ppm	750 ppm
				74% decrease
		6972	3500 ppm	2100 ppm
				40% decrease
	Not	6971	3500 ppm	1800 ppm
	sterilized			48% decrease
		6973	3500 ppm	1280 ppm
				63% decrease

Lyophilized cells of three typical strains of Lactobacillus clearans , that is, FERM BP-6972, 6971, and 6973, were prepared, and were mixed in equal parts to form a preparation. 2 g of the preparation (5×10 8 cells/g) was taken continuously, and the changes in the cell count (cells/1 g feces) of Bifidobacterium and Lactobacillus (except for Lactobacillus clearans ) which are known as typical beneficial bacteria in the intestinal flora, as well as of typical harmful bacteria such as Veillonella and Clostridium perfringens (Welch bacillus), were measured over time. Table 8 shows the results of oral administration to 20 healthy individuals, and Table 9 shows the results of oral administration to 20 constitutionally weak individuals.

TABLE 8
Effects of oral administration of actobacillus clearans preparation on intestinal
flora of healthy individuals mean values for 20 healthy individuals)
	Cell count
	before	Cell count after administration
	administration	1 month	2 months	3 months	6 months	12 months
Beneficial	Bifidobacterium	1.2 × 10 10	1.5 × 10 10	1.8 × 10 10	2.1 × 10 10	2.4 × 10 10	2.8 × 10 10
bacteria	Lactobacillus	2 × 10 7	2.5 × 10 7	3 × 10 7	5 × 10 7	1 × 10 8	2 × 10 8
Harmful bacteria	Clostridium	1 × 10 5	8 × 10 4	7 × 10 4	5 × 10 4	2 × 10 4	1 × 10 4
	Veillonella	5 × 10 5	4.5 × 10 5	4 × 10 5	3 × 10 5	2 × 10 5	1 × 10 5

TABLE 8
Effects of oral administration of actobacillus clearans preparation on intestinal
flora of healthy individuals mean values for 20 healthy individuals)
	Cell count
	before	Cell count after administration
	administration	1 month	2 months	3 months	6 months	12 months
Beneficial	Bifidobacterium	1.2 × 10 10	1.5 × 10 10	1.8 × 10 10	2.1 × 10 10	2.4 × 10 10	2.8 × 10 10
bacteria	Lactobacillus	2 × 10 7	2.5 × 10 7	3 × 10 7	5 × 10 7	1 × 10 8	2 × 10 8
Harmful bacteria	Clostridium	1 × 10 5	8 × 10 4	7 × 10 4	5 × 10 4	2 × 10 4	1 × 10 4
	Veillonella	5 × 10 5	4.5 × 10 5	4 × 10 5	3 × 10 5	2 × 10 5	1 × 10 5

Tables 8 and 9 show that before the administration of the Lactobacillus clearans preparations, the beneficial bacteria among the intestinal flora were an average of 220% greater in healthy individuals than in constitutionally weak individuals, whereas harmful bacteria were only about 22.5%. This shows that the state of the intestinal flora is an index of the current state of health, that is, how deeply involved the intestinal flora are in health. A new finding was that ingestion of the preparation first resulted in an increase in beneficial bacterial in healthy individuals, and that with this increase, there was a gradual decrease in harmful bacteria. In contrast to this pattern, the pattern found in constitutionally weak individuals was that the harmful bacteria first decreased, followed by a gradual increase in beneficial bacteria. Overall, the average changes in beneficial and harmful bacteria reflected an increase in beneficial bacteria and a corresponding decrease in harmful bacteria. This trend accelerated after 3 months, with Bifidobacterium increasing 50% after 6 months and 110% after 1 year, and with Lactobacillus increasing 300% after 6 months and 950% after 1 year. In contrast, the Clostridium decreased 70% after 6 months and 85% after 1 year, while the Veillonella decreased 67.5% after 6 months and 82.5% after 1 year.

Escherichia coli O-157 , Salmonella enteitidis , and Shigella flexneri were cultured alone and together with Lactobacillus clearans (FERM BP-6973) to check the action of Lactobacillus clearans against pathogens, and the results were compared. The medium composition used for the cultures comprised 10 g meat extract, 10 g peptone, 2 g glucose, 2 g NaCl, and 1 g CaCO 3 per liter, with the pH adjusted to 7.2. Anaerobic culture was performed at 37° C., with subcultures repeated every 72 hours, at which point the plates were diluted and smeared to monitor the changes in cell count, whether the colonies were the S type (original) or had mutated into the R type with diminished toxicity, their ratio, and the like. The pathogens used in the tests were acquired from Medic KK (registered sanitation research institute).

Table 10 shows the results of E. coli O-157 cultured by itself, and Table 11 shows the results of mixed culture of E. coli O-157 and Lactobacillus clearans . Table 10 shows that in cultures of E. coli O-157 alone, the cell count was a virtually constant 4 to 5×10 9 cells/g throughout 20 subcultures, with no R types showing up. Table 11 shows that in mixed cultures of E. coli O-157 and Lactobacillus clearans , there was little change in the Lactobacillus clearans cell count, but that there were significant changes in the cell count of the E. coli O-157. R types showed up at the 5 th subculture, and the ratio of R types increased with the accumulation of subsequent subcultures, until all cells formed R types by the 18 th subculture. There was no reversion to the S type in subsequently continued subcultures.

TABLE 10
Results of cultures of E. coli O-157 by itself
	E. coli O-157
	Number of	Number of	Number of	Ratio of
	subcultures	S type cells	R type cells	R type cells
	1	5 × 10 9	0	0%
	3	4.5 × 10 9	0	0%
	5	4.7 × 10 9	0	0%
	7	4.4 × 10 9	0	0%
	10	4.3 × 10 9	0	0%
	12	4.5 × 10 9	0	0%
	15	4 × 10 9	0	0%
	18	3.8 × 10 9	0	0%
	20	4.2 × 10 9	0	0%

TABLE 10
Results of cultures of E. coli O-157 by itself
	E. coli O-157
	Number of	Number of	Number of	Ratio of
	subcultures	S type cells	R type cells	R type cells
	1	5 × 10 9	0	0%
	3	4.5 × 10 9	0	0%
	5	4.7 × 10 9	0	0%
	7	4.4 × 10 9	0	0%
	10	4.3 × 10 9	0	0%
	12	4.5 × 10 9	0	0%
	15	4 × 10 9	0	0%
	18	3.8 × 10 9	0	0%
	20	4.2 × 10 9	0	0%

Table 12 shows the results obtained with Salmonella enteritidis cultured by itself, and Table 13 shows the results obtained with mixed cultures of Salmonella enteritidis and Lactobacillus clearans . Table 12 shows that in cultures of Salmonella enteritidis alone, the cell count was 3 to 5×10 9 cells/g. R types showed up sponeously in the 14 th subculture, reaching a ratio of 5% by the 20 th subculture. The ratio increased in subsequent subcultures, peaking at 23% by the 50 th subculture. The ratio of R types thereafter stayed at about 20%. Table 13 shows that in mixed cultures of Salmonella enteritidis and Lactobacillus clearans , the ratio of R types was 29% in the 5 th subculture, and that the ratio of R types increased with the accumulation of subsequent subcultures, reaching 50% in the 10 th subculture, 90% in the 20 th subculture, and 100% in the 47 th subculture. S type reversion in subsequent subcultures was less than 1%. After the 70 th subculture, all S types disappeared, with no further reversion.

TABLE 12
Results of cultures of Salmonella enteritidis by itself
	Salmonella enteritidis
	Number of	Number of	Number of	Ratio of
	subcultures	S type cells	R type cells	R type cells
	1	5 × 10 9	0	0%
	5	4 × 10 9	0	0%
	10	3 × 10 9	0	0%
	15	3 × 10 9	1 × 10 8	3%
	20	3 × 10 9	1.5 × 10 8	5%
	25	3.5 × 10 9	2 × 10 8	5%
	30	4 × 10 9	5 × 10 7	1%
	35	3.7 × 10 9	3 × 10 8	8%
	40	3.2 × 10 9	5 × 10 8	14%
	47	3 × 10 9	7 × 10 8	19%
	50	3.3 × 10 9	1 × 10 9	23%
	55	2.8 × 10 9	8 × 10 8	22%
	60	3 × 10 9	7 × 10 8	17%
	65	3.2 × 10 9	5 × 10 8	14%
	70	2.8 × 10 9	6 × 10 8	18%
	75	3 × 10 9	7 × 10 8	19%
	80	2.7 × 10 9	5 × 10 8	16%

TABLE 13
Results of mixed cultures of Salmonella enteritidis
and Lactobacillus clearans
	Cell count	Salmonella enteritidis
Number of	of FERM	Number of	Number of	Ratio of
Subcultures	BP-6973	S type cells	R type cells	R type cells
1	1 × 10 9	5 × 10 9	0	0%
5	5 × 10 8	2.5 × 10 9	1 × 10 9	29%
10	3 × 10 8	1 × 10 9	1 × 10 9	50%
15	4 × 10 8	5 × 10 8	1.5 × 10 9	75%
20	3 × 10 8	2 × 10 8	2 × 10 9	90%
25	3.5 × 10 8	1.5 × 10 8	2 × 10 9	93%
30	3 × 10 8	1.6 × 10 7	8 × 10 9	98%
35	2 × 10 8	1.5 × 10 8	1 × 10 9	87%
40	2.5 × 10 8	1 × 10 8	1.5 × 10 9	94%
47	3 × 10 8	0	2 × 10 9	100%
50	5 × 10 8	3 × 10 7	2 × 10 9	99%
55	6 × 10 8	0	2.1 × 10 9	100%
60	5 × 10 8	1 × 10 7	1.8 × 10 9	99%
65	7.5 × 10 8	2 × 10 7	2 × 10 9	99%
70	8 × 10 8	0	2.2 × 10 9	100%
75	7 × 10 8	0	2 × 10 9	100%
80	7.5 × 10 8	0	1.8 × 10 9	100%

Table 14 shows the results of Shigella flexneri cultured by itself, and Table 15 shows the results of mixed culture of Shigella flexneri and Lactobacillus clearans . Table 14 shows that in cultures of Shigella flexneri alone, R types showed up spontaneously in the 10 th subculture, reaching a ratio of 9% by the 20 th subculture. The ratio increased in subsequent subcultures, peaking at 20% by the 40 th subculture. The ratio of R types thereafter stayed at about 10 to 20%. Table 15 shows that in mixed cultures of Shigella flexneri and Lactobacillus clearans , R types showed up in the 5 th subculture, and that the ratio of R types increased with the accumulation of subsequent subcultures, reaching 100% in the 80 th subculture. There was S type reversion in subsequent subcultures, but less than 1%. After the 108 th subculture, all S types disappeared, with no further reversion.

TABLE 14
Results of cultures of Shigella flexneri by itself
	Shigella flexneri
	Number of	Number of	Number of	Ratio of
	Subcultures	S type cells	R type cells	R type cells
	1	5 × 10 9	0	0%
	5	5 × 10 9	0	0%
	10	4 × 10 9	5 × 10 7	1%
	15	4 × 10 9	1 × 10 8	2%
	20	4.2 × 10 9	4 × 10 8	9%
	25	3.8 × 10 9	5 × 10 8	12%
	30	3.7 × 10 9	6 × 10 8	14%
	35	3.8 × 10 9	5 × 10 8	12%
	40	4 × 10 9	1 × 10 9	20%
	45	4 × 10 9	7 × 10 8	15%
	50	4.2 × 10 9	7 × 10 8	14%
	55	4 × 10 9	1 × 10 8	20%
	75	3.6 × 10 9	8 × 10 8	18%
	80	3.5 × 10 9	7 × 10 8	17%
	90	3.5 × 10 9	6 × 10 8	15%
	100	3.2 × 10 9	6 × 10 8	16%
	110	3.7 × 10 9	7 × 10 8	16%

TABLE 15
Results of mixed cultures of Shigella flexneri
and Lactobacillus clearans
	Cell count	Shigella flexneri
Number of	of FERM	Number of	Number of	Ratio of
Subcultures	BP-6973	S type cells	R type cells	R type cells
1	1.2 × 10 9	5 × 10 9	0	0%
5	8 × 10 8	3 × 10 9	2 × 10 8	6%
10	5 × 10 8	2.5 × 10 9	1 × 10 9	29%
15	3 × 10 8	2.5 × 10 9	1.5 × 10 9	38%
20	3 × 10 8	2 × 10 9	2 × 10 9	50%
25	3 × 10 8	1.8 × 10 9	2 × 10 9	53%
30	3.5 × 10 8	1.8 × 10 9	2.2 × 10 9	55%
35	3 × 10 8	1 × 10 9	2.5 × 10 9	71%
40	2.8 × 10 8	8 × 10 8	3 × 10 9	79%
45	2.6 × 10 8	5 × 10 8	3 × 10 9	85%
50	3 × 10 8	1 × 10 9	2.8 × 10 9	74%
55	3.2 × 10 8	5 × 10 8	3 × 10 9	85%
75	3.5 × 10 8	3 × 10 7	3.3 × 10 9	99%
80	3.2 × 10 8	0	3.2 × 10 9	100%
90	3 × 10 8	5 × 10 7	3 × 10 9	99%
100	3 × 10 8	3 × 10 7	3 × 10 9	99%
110	3.2 × 10 8	0	3 × 10 9	100%

Goups of ten 8-week old male mice were intraperitoneally administered 1×10 8 cells per animal to study the toxicity of the S and R types of E. coli O-157 , Salmonella enteritidis , and Shigella flexneri . Conserved strains were used for the S types, and strains which had been mutated into 100% R types by Lactobacillus clearans were used at that point in time for the R types. The results in Table 16 show that all animals died within 4 days with S type pathogens, whereas none died with the R types except for Shigella flexneri which resulted in death by the 7 th day.

TABLE 16
Toxicity of S and R types of E. coli O-157,
Salmonella enteritidis , and Shigella flexneri on mice
	S type	R type
	E. coli O-157	Death after 3 rd day	Survived
		following	administration
		administration	(Course) virtually no
		(Course)	movement for 2 days,
		immobilized on 2 nd	matted fur, poor
		day, followed by	complexion
		death	3 rd to 5 th day:
			occasionally ate and
			drank
			5 th to 7 th day:
			increasingly active
			movement
			After 7 th day: normal
			activity
	Salmonella	Death after 4 th day	Survived
	enteritidis	following	administration
		administration	(same course as
		(same course as	O-157)
		above)
	Shigella	Death after 3 rd day	7 th day: Death
	flexneri	following	(Course) virtual
		administration	stasis starting on 2 nd
		(same course as	day, but occasional
		above)	drinking
			5 th day on:
			indisposition and
			subsequent death

The yogurt prepared with Lactobacillus clearans described above was orally administered to humans, and blood was analyzed once a month to study the changes in intestinal flora. Cholesterol and triglyceride levels fell about 10% in more than 80% of individuals compared to before administration.

Table 17 shows the differences in function between the Lactobacillus clearans of the present invention and conventional Lactobacillus strains.

TABLE 17
Comparison of functions between Lactobacillus clearans
and conventional Lactobacillus strains
		Conventional
Parameter	Lactobacillus clearans	Lactobacillus strains
Action against toxic,	degrades, breaks	degrades and reduces
maladorous intestinal	down, and denatures	malodorous carbon
putrefying substances	most toxic malodorous	compounds, but not toxic
such as sulfur,	compounds such as	malodorous compounds
nitrogen, and	sulfur, nitrogen, and	such as sulfur and
carbon compounds	carbon compounds to	nitrogen compounds
	reduce them
Feces deodorization	++	− to ±
Action on beneficial	considerable increases	increases with
intestinal bacteria		continued ingestion
		in some people
Bifidobacterium	2 to 10-fold	1 to 3-fold
Lactobacillus	10 to 100-fold	less than 10-fold
Action on harmful	harmful bacterial	suppressing action,
intestinal bacteria	strongly suppressed	but not with most
	with considerable
	increases
Veillonella	{fraction (1/20)} to {fraction (1/100)}	1 to ⅕
Clostridium	{fraction (1/20)} to {fraction (1/100)}	1 to ⅕
Antiflatulent action	++	− to +
Nutrient requirements	low to moderate	high
Intestinal proliferation	+	− to +
Intestinal stationary	− to +	−
ability
Action on coexisting	mutated into non-	no effect
pathogens	pathogens (S to R	coexistence with
	mutation)	any pathogens
Salmonella	pathogenicity lost by	succumbs in
	47 th subculture	competition with
Shigella flexneri	pathogenicity lost by	pathogens during
	108 th subculture	subculture
E. coli (O-157)	pathogenicity lost by
	18 th subculture
Cholesterol and	weak, but able	none
triglycerides	to reduce

Enterococcus faecalis is a group of bacteria constituting the intestinal flora and belongs to the group of lactic acid bacteria, normally occurring in an amount of about 1×10 7 cells per gram feces. They appear in the form of two spherical or ovoid shapes, or in the form of short chains. They are gram positive cocci with potent resistance to heat, drying, chlorine, gallic acid, and the like, and grow in a wider temperature range of 10 to 45° C. compared to common streptococci. Although there are some pathogenic strains, they are nontoxic. The viable cells act as antiflatulents, and have been commercially available for more than 10 years in Japan. They have been proven to be nontoxic when taken orally. Apart from such commercial products, viable and killed cells of some strains have recently been shown to effectively lower blood cholesterol and triglycerides. They thus hold promise in the prevention or treatment of typically related adult diseases (diseases stemming from life style habits), such as hyperlipidemia, hypertension, and arteriosclerosis. The Enterococcus faecalis referred to in the present invention indicates strains having such functions.

The following is an example of a method for preparing viable cells of Enterococcus faecalis for use in the present invention. Specifically, cells which have been cultured and centrifuged by a common method are suspended in physiological saline, washed, centrifuged again, and collected. They may be lyophilized using soluble starch as a preservative. As an example of a method for preparing killed cells of Enterococcus faecalis , soluble starch and the washed and centrifuged cells obtained when the aforementioned viable cells have been collected can be treated for 30 minutes in 100° C. hot water and then lyophilized.

Although Enterococcus faecalis has no in vitro capacity for reducing sodium sulfide (Na 2 S.9H 2 O) or ammonia, it does have a weak deodorizing capacity against 10-fold dilution of feces. Table 18 gives the deodorizing capacity of two typical strains of Enterococcus faecalis , namely, FERM BP-7230 and FERM BP-7231. The test was the same as that for Lactobacillus clearans , and the criteria were the same as those given in Table 1.

TABLE 18
Deodorizing capacity of Enterococcus faecalis (in vitro)
	Odor (average value by panel)
Inoculum		High pressure
FERM BP-No.		sterilization	Unsterilized
7230	Viable cells	3.0	3.5
	Killed cells	4.0	4.0
7231	Viable cells	3.2	3.5
	Killed cells	4.0	4.5

The two typical strains of Enterococcus faecalis were orally administered in amounts of 1×10 9 cells/person per day. Feces odor prior to administration was rated as 100. Feces odor was determined 20 to 30 days, 50 to 60 days, and 80 to 90 days following ingestion, with the results given in Table 19. Table 19 shows that odor was reduced by Enterococcus faecalis , albeit weakly.

TABLE 19
feces odor during ingestion of Enterococcus faecalis
	Odor
	prior	Odor after ingestion
Inoculum		to	20 to 30	50 to 60	80 to 90
FERM BP-No.		ingestion	days	days	days
7230	Viable cells	100	90	80	65
	Killed cells	100	90	83	77
7231	Viable cells	100	85	75	70
	Killed cells	100	90	80	75

Viable and killed cells of two typical strains of Enterococcus faecalis , namely, FERM BP-7230 and BP-7231, were prepared and mixed in equal parts viable and killed cells to produce a preparation. The preparation was taken in an amount of 1×10 9 cells/day/person for 6 months, and the changes in the cell count of the intestinal flora were determined over time by measuring the changes in the cell count (cells/1 g feces)of Bifidobacterium and Lactobacillus (except for Lactobacillus clearans ) which are known as typical beneficial bacteria, as well as of typical harmful bacteria such as Veillonella and Clostridium perfringens . Table 20 shows the results of oral administration to 10 healthy individuals. Table 20 shows that the viable cells had a slightly higher rate of improvement than the killed cells. The results were far lower than those of Lactobacillus clearans , however.

TABLE 20
Effect of oral administration of Enterococcus
faecalis preparation on intestinal flora in healthy
individuals
	Administration of	Administration of
	viable cells	Killed cells
	Cell		Cell
	count		count
	before	Cell count	before	Cell count
	admin.	after 6 months	admin.	after 6 months
Beneficial	Bifidoba	1.2 × 10 10	1.5 × 10 10	25%	1.5 × 10 10	1.8 × 10 10	20%
bacteria	cterium			increase			increase
	Lactobac	1.8 × 10 7	3 × 10 7	67%	2 × 10 7	3 × 10 7	50%
	illus			increase			increase
Harmful	Clostrid	1 × 10 5	0.7 × 10 5	30%	1.2 × 10 5	0.9 × 10 5	25%
bacteria	ium			decrease			decrease
	Veillone	5.5 × 10 5	4.4 × 10 5	20%	6 × 10 5	5 × 10 5	17%
	lla			decrease			decrease

Mixed cultures of Escherichia coli O-157 , Salmonella enteritidis , and Shigella flexneri were performed to study the action of Enterococcus faecalis against pathogens. The ratios in which the pathogens mutated from S to R types were virtually the same as spontaneously occurring ratios. Pathogen cell counts gradually decreased with each subculture, until Salmonella enteritidis had disappeared by the 25 th subculture, Shigella flexneri had disappeared by the 33 rd subculture, and E. coli O-157 had disappeared by the 35 th culture. Although this suggested that the growth of Enterococcus faecalis overcame pathogens, the potential production of some physiologically active substances suppressing pathogen growth could not be ruled out.

The aforementioned viable and killed cell preparations of Enterococcus faecalis were added, in amounts of 1×10 9 cells/1 gram feed each, to feed. Mice raised for 3 months on this and mice raised on conventional feed alone were compared for serum triglycerides and cholesterol. The mice were divided into groups of 10, and were allowed to feed freely. The triglycerides and cholesterol were measured by means of an E-Test Wako and C-Test Wako, respectively. The mean level for the control mice was 100%. The results are given in Table 21. Table 21 shows that mice continually ingesting either viable or killed cells had a 20 to 40% reduction in levels for both parameters, leaving no room for doubt as to their effectiveness.

TABLE 21
Effect of oral administration of Enterococcus faecalis preparation
on serum triglyceride and cholesterol levels in mice
Inoculum	Triglycerides		Cholesterol
FERM BP-No.	Viable cells	Killed cells	Viable cells	Killed cells
7230	72%	80%	65%	70%
7231	68%	65%	60%	57%

Fifteen 8-week old spontaneous hypertensive rats (SHR) were divided into 3 groups. The groups were fed feed containing viable and killed cell preparations of Enterococcus faecalis in amounts of 1×10 9 cells/gram feed. The control group was not administered any cell preparation. The animals were raised for 3 months. Table 22 gives the blood pressure after 3 months. Table 22 shows an approximately 10% decrease in blood pressure.

TABLE 22:
effects of oral administration of Enterococcus
faecalis preparation on rat blood pressure
	Blood	Blood pressure
Inoculum	pressure	after administration
FERM BP-	before			Percent
No.	admin.	Viable cells	Killed cells	decrease
7230	205 mmHg	185 mmHg	178 mmHg	9.7 to 13%
7231	208 mmHg	190 mmHg	185 mmHg	7.3 to 9.7%
Control	202 mmHg	210 mmHg

EXAMPLES

The combined action of Lactobacillus clearans and Enterococcus faecalis allowed surprisingly effective results to be rapidly obtained. Manufacturing methods and examples of the preparations in the present invention are described below, but the scope of the present invention is not limited by these manufacturing examples and working examples.

Manufacturing Example 1

Production of Lactobacillus clearans preparation: 10 L medium comprising 5 g meat extract, 5 g peptone, 3 g sodium acetate, 1 mL ammonia water, 10 g glucose, 0.5 g cystine, and 2 g yeast extract per liter medium was inoculated with Lactobacillus clearans for 72 hours of anaerobic culture at 37° C. The resulting culture was centrifuged, giving 10 g biomass. This was washed with 500 mL physiological saline and centrifuged, twice. The washed biomass was introduced into 500 mL solution comprising 50 g skim milk, 30 g trehalose, and 0.5 g taurine, and was thoroughly stirred. The mixture was lyophilized by a common method, giving 82.5 g cell preparation (3×10 9 cell/g). This was mixed with 330 g thoroughly dried skim milk, giving a Lactobacillus clearans preparation containing 5×10 8 viable cells per gram.

Manufacturing Example 2

Production of Enterococcus faecalis viable cell preparation: 10 L medium comprising 5 g meat extract, 5 g peptone, 2 g sodium chloride, 2 g yeast extract, and 10 g glucose per liter medium was inoculated with Enterococcus faecalis for 72 hours of aerobic culture at 37° C. The resulting culture was centrifuged, giving 16 g biomass. This was washed with 800 mL physiological saline and centrifuged, twice. The washed biomass was introduced into 500 mL solution comprising 20 g skim milk, 30 g soluble starch, and 0.5 g sodium glutamate, and was thoroughly stirred. The mixture was lyophilized by a common method, giving 54 g cell preparation (5×10 9 cell/g). This was mixed with 486 g thoroughly dried soluble starch, giving a Enterococcus faecalis viable cell preparation containing 5×10 8 viable cells per gram.

Manufacturing Example 3

Production of Enterococcus faecalis killed cell preparation: The washed biomass obtained in Manufacturing Example 2 was suspended in 500 mL physiological saline, 50 g soluble starch was then introduced, the solution was thermally sterilized for 15 minutes at 110° C., and the suspension was lyophilized by a common method, giving 53 g cell preparation (approximately 5×10 9 cells/g). Killed cell preparations can also be produced by rupturing the cells ultrasonically or the like.

Manufacturing Example 4

Production of Lactobacillus clearans and Enterococcus faecalls mixture preparation: The Lactobacillus clearans preparation produced in Manufacturing Example 1 and the Enterococcus faecalis viable cell preparation produced in Manufacturing Example 2 or the Enterococcus faecalis killed cell preparation produced in Manufacturing Example 3 were mixed in equal parts to produce a mixture preparation. The preparation in this case contained Lactobacillus clearans in an amount of 2.5×10 8 cells/g and Enterococcus faecalis in an amount of 2.5×10 8 cells/g, but the ratio between the Lactobacillus clearans and Enterococcus faecalis preparations can be varied during the manufacturing process to produce mixtures containing any desired cell count. The preparation may be in the form of powders, granules, capsules, or other common formulations with a suitable excipient.

Example 1

15 mL of a 10-fold dilution of feces was introduced into test tubes (18×180 mm). The test tubes were then inoculated with sample bacteria 1) that had been sterilized at high pressure for 15 minutes at 120° C. and 2) that had not been sterilized. The test tubes were stoppered with rubber plugs for 72 hours of anaerobic culture at 37° C. 1 mL air was then drawn by syringe from inside the test tubes and injected into 5 L odor bags for olfactory tests by a panel of 6 individuals. The odor was assessed based on the feces odor criteria given in Table 1. For Enterococcus faecalis killed cell preparations, 0.1 g of the preparation produced in Manufacturing Example 3 was added to the test tubes. The test results in Table 23 show that the feces odor was considerably weakened, particularly in the case of feces diluent treated with samples sterilized at high pressure. This will be evident in a comparison with the results for test batches inoculated with Lactobacillus clearans alone in Table 2.

TABLE 23
test of deodorization with mixture of
Lactobacillus clearans and Enterococcus faecalis (1)
	Cells used		In vitro test
	Lactobacillus	Enterococcus	Sterilized
	clearans	faecalis	at high
	FERM BP-No.	FERM BP-No.	pressure	Unsterilized
	6973	7230	1.2	1.5
		(viable)
		7230	1.3	1.7
		(killed)

Example 2

A combination of 1 g Enterococcus faecalis (FERM BP-7230) viable cell preparation or 1 g Enterococcus faecalis (FERM BP-7230) killed cell preparation and 100 mL yogurt prepared with Lactobacillus clearans FERM BP-6973 in medium comprising 100 g skim milk, 50 g sucrose, and 2 g agar per liter was continuously administered to 10 individuals, and the feces odor was continuously determined 20 to 30 days, 50 to 60 days, and 80 to 90 days after administration. The results were determined by introducing 0.5 g feces samples from the 10 individuals into 20 L odor bags, which were stored at room temperature for evaluation of the odor by a panel of 6 individuals after 30 minutes. The average feces odor for 5 individuals ingesting no yogurt was rated as 100. The mean values in Table 24 show that oral administration increasingly weakened feces odor over time. After 90 days, the odor was considerably diminished and was no longer disagreeable. The appreciable effects will be evident when compared with the results obtained with the administration of Lactobacillus clearans alone in Table 3.

TABLE 24
test of deodorization with mixture of
Lactobacillus clearans and Enterococcus faecalis (2)
Cells used
Lactobacillus	Enterococcus	In vitro test
clearans	faecalis	20 to 30	50 to 60	80 to 90
FERM BP-No.	FERM BP-No.	days	days	days
6973	7230	20	10	5
	(viable)
	7230	33	16	8
	(killed)

Example 3

In the same manner as in Example 1, test tubes of 10-fold feces diluent were inoculated with sample bacteria 1) that had been sterilized at high pressure for 15 minutes at 120° C. and 2) that had not been sterilized. The test tubes were stoppered with rubber plugs for 72 hours of anaerobic culture at 37° C. The cultures were then centrifuged, 5 mL supernatant was collected from each and diluted 10-fold, and the concentrations of free sulfur ions (S 2+ ) and ammonium ions (NH 4 + ) were determined in the resulting 50 mL solution. The concentration of lower fatty acids was also determined by gas chromatography. Tables 25 and 26 give the measured results. The tables show that typical substances in feces were reduced at a high rate of 70 to 90% by both sterilized and unsterilized samples. The rate of reduction will be evident in a comparison with the results obtained upon inoculation with Lactobacillus clearans alone in Tables 6 and 7.

TABLE 25
Test on decrease in toxic malodorous substances by mixture of Lactobacillus clearans
and Enterococcus faecalis (1)
(sterilized feces dilution)
Bacteria
Lactobacillus	Enterococcus	Results of study of chemical analysis
clearans	faecalis	Before culture (ppm)	After culture (ppm)
FERM BP-No.	FERM BP-No.	S 2+	NH 4 +	Fatty acids	S 2+	NH 4 +	Fatty acids
6973	7230	30	350	2800	3	70	500
	(viable)				90% decrease	80% decrease	82% decrease
	7230	30	350	2800	4	80	620
	(killed)				87% decrease	77% decrease	78% decrease

TABLE 25
Test on decrease in toxic malodorous substances by mixture of Lactobacillus clearans
and Enterococcus faecalis (1)
(sterilized feces dilution)
Bacteria
Lactobacillus	Enterococcus	Results of study of chemical analysis
clearans	faecalis	Before culture (ppm)	After culture (ppm)
FERM BP-No.	FERM BP-No.	S 2+	NH 4 +	Fatty acids	S 2+	NH 4 +	Fatty acids
6973	7230	30	350	2800	3	70	500
	(viable)				90% decrease	80% decrease	82% decrease
	7230	30	350	2800	4	80	620
	(killed)				87% decrease	77% decrease	78% decrease

Example 4

1 g Lactobacillus clearans preparation (5×10 8 cells/g) comprising a mixture of equal parts of three typical strains of Lactobacillus clearans , specifically, FERM BP-6972, FERM BP-6971, FERM BP-6973, and 1 g Enterococcus faecalis viable cell preparation (5×10 8 cells/g) of Enterococcus faecalis FERM BP-7230 or 1 g Enterococcus faecalis killed cell preparation (5×10 8 cells/g) of Enterococcus faecalis FERM BP-7231 were continuously administered for 6 months to 20 healthy individuals and 20 constitutionally weak individuals. The intestinal flora were monitored over time, with the results given in Tables 27 and 28. The tables show that the oral administration of Enterococcus faecalis viable or killed cells mixed with Lactobacillus clearans more rapidly increased beneficial bacterial and decreased harmful bacteria than when Lactobacillus clearans was administered alone, as shown in Tables 8 and 9. That is, improvements were about 25% faster in healthy individuals, with a 10 to 50% higher beneficial bacterial cell count and a 20 to 40% lower harmful bacterial cell count. In constitutionally weak individuals, improvements were about 30% faster, with a 10 to 30% higher beneficial bacterial cell count and a 20 to 50% lower harmful bacterial cell count. It may thus be concluded that improvement in the intestinal flora was more effective in constitutionally weak individuals.

TABLE 27
effects of mixture of Lactobacillus clearans and Enterococcus faecalis on intestinal
flora (healthy individuals)
			Cell count
Lactobacillus	Enterococcus		before	Change in cell count after administration
clearans	faecalis		admin.	1 month	2 months	3 months	6 months
FERM	FERM	Bifidobacterium	1.25 × 10 10	1.65 × 10 10	2.0 × 10 10	2.3 × 10 10	2.8 × 10 10
BP-6972	BP-7230	Lactobacillus	2.4 × 10 7	4.0 × 10 7	6.5 × 10 7	10 × 10 7	15 × 10 7
6971	(viable	Clostridium	1.2 × 10 5	0.8 × 10 5	0.5 × 10 5	0.3 × 10 5	0.1 × 10 5
6973	cells)	Veillonella	5.0 × 10 5	4.0 × 10 5	2.5 × 10 5	2.0 × 10 5	1.0 × 10 5
	FERM	Bifidobacterium	1.25 × 10 10	1.60 × 10 10	1.0 × 10 10	2.20 × 10 10	2.65 × 10 10
	BP-7231	Lactobacillus	2.4 × 10 7	3.5 × 10 7	5.8 × 10 7	8.5 × 10 7	14 × 10 7
	(killed	Clostridium	1.2 × 10 5	1.0 × 10 5	0.7 × 10 5	0.4 × 10 5	0.13 × 10 5
	cells)	Veillonella	5.0 × 10 5	4.0 × 10 5	3.0 × 10 5	2.3 × 10 5	1.2 × 10 5

TABLE 27
effects of mixture of Lactobacillus clearans and Enterococcus faecalis on intestinal
flora (healthy individuals)
			Cell count
Lactobacillus	Enterococcus		before	Change in cell count after administration
clearans	faecalis		admin.	1 month	2 months	3 months	6 months
FERM	FERM	Bifidobacterium	1.25 × 10 10	1.65 × 10 10	2.0 × 10 10	2.3 × 10 10	2.8 × 10 10
BP-6972	BP-7230	Lactobacillus	2.4 × 10 7	4.0 × 10 7	6.5 × 10 7	10 × 10 7	15 × 10 7
6971	(viable	Clostridium	1.2 × 10 5	0.8 × 10 5	0.5 × 10 5	0.3 × 10 5	0.1 × 10 5
6973	cells)	Veillonella	5.0 × 10 5	4.0 × 10 5	2.5 × 10 5	2.0 × 10 5	1.0 × 10 5
	FERM	Bifidobacterium	1.25 × 10 10	1.60 × 10 10	1.0 × 10 10	2.20 × 10 10	2.65 × 10 10
	BP-7231	Lactobacillus	2.4 × 10 7	3.5 × 10 7	5.8 × 10 7	8.5 × 10 7	14 × 10 7
	(killed	Clostridium	1.2 × 10 5	1.0 × 10 5	0.7 × 10 5	0.4 × 10 5	0.13 × 10 5
	cells)	Veillonella	5.0 × 10 5	4.0 × 10 5	3.0 × 10 5	2.3 × 10 5	1.2 × 10 5

Example 5

Viable or killed cells of Enterococcus faecalis were added to mixed cultures of Lactobacillus clearans, E.coli O-157 , Salmonella enteritidis , or Shigella flexneri for anaerobic culture at 37° C., and subcultures were repeated every 72 hours, at which point the plates were diluted and smeared to monitor the changes in cell count and the ratio of S-R mutation of E. coli O-157 , Salmonella enteritidis , and Shigella flexneri . The results are given in Tables 29, 30, 31, 32, 33, and 34. The FERM BP-6973 strain of Lactobacillus clearans was used, as was the FERM BP-7231 strain of Enterococcus faecalis . The aforementioned Enterococcus faecalis killed cell preparation was added in an amount of 1 g per L medium. The medium composition used for cultures comprised 10 g meat extract, 10 g peptone, 2 g glucose, 2 g NaCl, and 1 g CaCO 3 per liter, with the pH adjusted to 7.2, and was sterilized at high pressure for 15 minutes at 120° C. The tables below reveal that the inoculation of pathogens such as E. coli O-157 , Salmonella enteritidis , and Shigella flexneri with Lactobacillus clearans and Enterococcus faecalis viable cells rapidly diminished the cell counts of such pathogens and resulted in their mutation to R types over the course of subculturing. E. coli O-157 mutated 100% to R type by the 13th subculture, and disappeared by the 15th subculture. Salmonella enteritidis and Shigella flexneri disappeared before mutating 100% to R type by the 13th and 15th subcultures, respectively. When Lactobacillus clearans was used by itself, as shown in Tables 11, 13, and 15, these pathogens mutated into R types over the course of numerous subcultures, but the bacteria maintained a constant cell count of 1 to 3×10 9 cells/mL, without disappearing. Although the addition of Lactobacillus clearans and Enterococcus faecalis killed cells to the aforementioned pathogens showed the same tendencies as that prevailing with the inoculation of viable cells, the mutation to R types was slower than that prevailing with the inoculation of viable cells, and the cell counts diminished but did not disappear. Nevertheless, the number of subcultures resulting in 100% mutation to R types was 15 with E. coli O-157, 30 with Salmonella enteritidis , and 15 with Shigella flexneri , which were far more rapid then when Lactobacillus clearans was used as inoculum on its own.

TABLE 29
effects of Lactobacillus clearans (FERM BP-6973)
and Enterococcus faecalis (FERM BP-7231) viable cells on
E. coli O-157
Number	L. clearans	E. faecalis	E. coli O-157
Subcul-	FERM BP-6973	FERM BP-7231	S type	R type	Ratio
ture	cells/mL	cells/mL	cells/mL	cells/mL	of R type
1	1 × 10 9	2 × 10 9	2 × 10 9	0	0
3	1 × 10 9	2.2 × 10 9	1.5 × 10 9	0	0
5	1.2 × 10 9	2.4 × 10 9	1 × 10 9	2 × 10 8	20%
7	1 × 10 9	2 × 10 9	2 × 10 8	3 × 10 8	60%
9	8 × 10 8	2.4 × 10 9	1 × 10 8	2 × 10 8	67%
11	1 × 10 9	2.5 × 10 9	0	1 × 10 8	100%
13	1.2 × 10 9	2.3 × 10 9	0	4 × 10 7	100%
15	1.2 × 10 9	2.5 × 10 9	0	0

TABLE 30
effects of Lactobacillus clearans (FERM BP-6973)
and Enterococcus faecalis (FERM BP-7231) viable cells on
Salmonella enteritidis
Number	L. clearans	E. faecalis	E. coli O-157
Subcul-	FERM BP-6973	FERM BP-7231	S type	R type	Ratio
ture	cells/mL	cells/mL	cells/mL	cells/mL	of R type
1	1 × 10 9	2.5 × 10 9	1.2 × 10 9	0
3	1.2 × 10 9	2.5 × 10 9	1 × 10 9	2 × 10 7	2%
5	1.5 × 10 9	2.2 × 10 9	8 × 10 8	5 × 10 8	38%
7	1.3 × 10 9	3 × 10 9	1 × 10 8	1 × 10 8	50%
9	1 × 10 9	3 × 10 9	7 × 10 7	8 × 10 7	53%
11	1 × 10 9	3.2 × 10 9	3 × 10 7	5 × 10 7	63%
13	8 × 10 8	3 × 10 9	0	0
15	1 × 10 9	2.8 × 10 9	0	0

TABLE 30
effects of Lactobacillus clearans (FERM BP-6973)
and Enterococcus faecalis (FERM BP-7231) viable cells on
Salmonella enteritidis
Number	L. clearans	E. faecalis	E. coli O-157
Subcul-	FERM BP-6973	FERM BP-7231	S type	R type	Ratio
ture	cells/mL	cells/mL	cells/mL	cells/mL	of R type
1	1 × 10 9	2.5 × 10 9	1.2 × 10 9	0
3	1.2 × 10 9	2.5 × 10 9	1 × 10 9	2 × 10 7	2%
5	1.5 × 10 9	2.2 × 10 9	8 × 10 8	5 × 10 8	38%
7	1.3 × 10 9	3 × 10 9	1 × 10 8	1 × 10 8	50%
9	1 × 10 9	3 × 10 9	7 × 10 7	8 × 10 7	53%
11	1 × 10 9	3.2 × 10 9	3 × 10 7	5 × 10 7	63%
13	8 × 10 8	3 × 10 9	0	0
15	1 × 10 9	2.8 × 10 9	0	0

TABLE 32
effects of Lactobacillus clearans (FERM BP-6973)
and Enterococcus faecalis (FERM BP-7231) killed cells on
E. coli O-157
	L. clearans	E. coli O-157
Number	FERM BP-6973	S type	R type	Ratio
subculture	cells/mL	cells/mL	cells/mL	of R type
1	1.8 × 10 9	2.5 × 10 9	0	0
3	2 × 10 9	2 × 10 9	0	0
5	2 × 10 9	1.5 × 10 9	5 × 10 8	25%
7	1.8 × 10 9	8 × 10 9	1 × 10 9	56%
8	1.5 × 10 9	5 × 10 8	8 × 10 8	62%
11	1.5 × 10 9	1 × 10 8	5 × 10 8	82%
13	1.8 × 10 9	5 × 10 7	4.5 × 10 8	90%
15	2 × 10 9	0	2 × 10 8	100%
18	2 × 10 9	0	2 × 10 8	100%

TABLE 32
effects of Lactobacillus clearans (FERM BP-6973)
and Enterococcus faecalis (FERM BP-7231) killed cells on
E. coli O-157
	L. clearans	E. coli O-157
Number	FERM BP-6973	S type	R type	Ratio
subculture	cells/mL	cells/mL	cells/mL	of R type
1	1.8 × 10 9	2.5 × 10 9	0	0
3	2 × 10 9	2 × 10 9	0	0
5	2 × 10 9	1.5 × 10 9	5 × 10 8	25%
7	1.8 × 10 9	8 × 10 9	1 × 10 9	56%
8	1.5 × 10 9	5 × 10 8	8 × 10 8	62%
11	1.5 × 10 9	1 × 10 8	5 × 10 8	82%
13	1.8 × 10 9	5 × 10 7	4.5 × 10 8	90%
15	2 × 10 9	0	2 × 10 8	100%
18	2 × 10 9	0	2 × 10 8	100%

TABLE 34
effects of Lactobacillus clearans (FERM BP-6973)
and Enterococcus faecalis (FERM BP-7231) killed cells on
Shigella flexneri
	L. clearans	Shigella flexneri
Number	FERM BP-6973	S type	R type	Ratio
subculture	cells/mL	cells/mL	cells/mL	of R type
1	1.2 × 10 9	3.5 × 10 9	0	0
3	1 × 10 9	3 × 10 9	0	0
5	7 × 10 8	2.5 × 10 9	2 × 10 8	7.4%
7	6 × 10 8	2 × 10 9	3 × 10 8	13%
9	7 × 10 8	2 × 10 9	1 × 10 9	33%
11	5 × 10 8	2 × 10 9	1 × 10 9	33%
13	5 × 10 8	1.8 × 10 9	1.2 × 10 9	40%
15	4 × 10 8	1.8 × 10 9	1.5 × 10 9	45%
20	5 × 10 8	1.5 × 10 9	1.8 × 10 9	55%
25	6 × 10 8	1 × 10 9	1.5 × 10 9	60%
30	4.5 × 10 8	8 × 10 8	1.8 × 10 9	69%
35	4 × 10 8	3 × 10 8	2 × 10 9	87%
40	3.5 × 10 8	1 × 10 8	2 × 10 9	95%
45	4 × 10 8	0	2 × 10 9	100%
50	4 × 10 8	0	2 × 10 9	100%

Example 6

A viable cell preparation of Lactobacillus clearans FERM BP-6972 or Lactobacillus clearans FERM BP-6972 prepared by the method in Manufacturing Example 1, a viable cell preparation of Enterococcus faecalis FERM BP-7230 or Enteroccus faecalis 7231 prepared by the method in Manufacturing Example 2, and a killed cell preparation of Enterococcus faecalis FERM BP-7230 or Enterococcus faecalis 7231 prepared by the method in Manufacturing Example 3 were combined and added to feed, which was given to groups of five 10-week old male mice. 1 g feed contained 5×10 8 cells Lactobacillus clearans and 5×10 8 cells Enterococcus faecalis (2.5×10 8 cells each of viable and killed cells when used in combination). The animals were allowed to feed freely for 3 months. The triglycerides and cholesterol in serum were measured for comparison with levels in control mice fed only normal feed. The triglycerides were measured with a Triglyceride E-Test Wako, while the cholesterol was measured with a Triglyceride C-Test Wako. The mean levels for each group were obtained. The mean level for the mice in the control group was 100%. The results are given in Table 35. Tables 35 and 21 show that the addition of viable or killed, as well as viable and killed, cells of Enterococcus faecalis , which have action in lowering triglycerides and cholesterol, to Lactobacillus clearans was far more effective than when Enterococcus faecalis was administered alone. Unlike the results obtained when administered alone, the combined use of killed cells resulted in greater effects than viable cells. Compared to the control group, levels decreased as much as about ½.

TABLE 35
effect of mixture of Lactobacillus clearans and
Enterococcus faecalis on triglycerides and cholesterol in
mouse serum
	Enterococcus
	faecalis
Lactobacillus	FERM BP-No.
clearans	Viable	Killed
FERM BP-No.	cells	cells	Triglycerides	Cholesterol
6972	7230		60%	55%
6972		7230	55%	47%
6972	7230	7230	58%	52%
6971	7231		57%	55%
6971		7231	50%	45%
6971	7231	7231	52%	50%

Example 7

7 groups comprising a total of thirty five 8-week old spontaneous hypertensive rats (SHR) were raised for 7 months on feed containing the cell preparations of Example 6. The blood pressure was measured before and after administration to groups given each type of cell preparation and the control group, with the results given in Table 36. Tables 36 and 22 reveal that the blood pressure had improved, on average, about 15% after 3 months. The killed cells of Enterococcus faecalis had more effective action than the viable cells, in the same manner as in Example 6. The drop in blood pressure was about 10 to 20%, results which were better than those obtained when Enterococcus faecalis was administered by itself.

TABLE 36
effect of mixture of Lactobacillus clearans and
Enterococcus faecalis on rat blood pressure
	Enterococcus	Mean
	faecalis	level
Lactobacillus	FERM BP-No.	before	Mean level
clearans	Viable	Killed	admin.	after admin. (mmHg)
FERM BP-No.	cells	cells	(mmHg)		Decrease
6971	7230		210	180	14.3%
6971		7230	203	168	17.2%
6971	7230	7230	200	175	12.5%
6973	7231		207	176	15.0%
6973		7231	198	162	18.2%
6973	7231	7231	205	178	13.1%
Control			202	210	3.9% increase

Table 37 shows the action in terms of various functions with the use of Lactobacillus clearans, Enterococcus faecalis , and both.

TABLE 37
Comparative summary
			L. clearans
	Lactobacillus	Enterococcus	and
Parameter	clearans	faecalis	E. faecalis
Decrease of toxic,	◯ to □	Δ	⊚
malodorous intestinal
putrefying substances
Feces deodorization	□	Δ	⊚
Growth of beneficial	◯ to □	Δ	⊚
enteric bacteria
Suppression of harmful	◯	Δ	⊚
enteric bacteria
Antiflatulent action	◯	Δ	⊚
Suppression of	Δ	Δ	⊚
pathogen growth
Suppression of	◯	x	⊚
pathogen toxicity
Triglyceride reduction	Δ	◯ to □	⊚
Cholesterol reduction	Δ	◯ to □	⊚
Hypotensive action	Δ	□	◯ to ⊚
Overall evaluation	Perceptible	Imperceptible,	Rapid,
in preserving health,	results with	but results	perceptible,
stimulating recovery,	moderate use	gradually	highly
preventing aging		appear with	effective
		moderate to	results
		prolonged use
*: excellent; ◯: good; □: ordinary; Δ: weak; x: none

Health care and related approaches have gradually changed in our increasingly aging society. Our time, where the treatment of acute diseases and chronic diseases has been regarded with the utmost importance, is witnessing a shift, now or in the near future, to “preventive medicine”, and even “nutritional therapy,” in light of our older society. These are not treatments which are undertaken after illness sets in. Rather, approaches for creating health on one's own through a more educated intake of nutrition are now increasingly in the mainstream in order to naturally prevent illness. It is not overstating the case to suggest that the prevention of disease to avoid the need for treatment at all is in the vanguard of treatment in the 21st century.

The oral administration of the lactic acid bacteria preparation of the present invention gradually extends the influence of beneficial intestinal bacteria, steadfastly guards the intestinal mucosa, produces vitamins, and synthesizes amino acids, all the while suppressing the growth of foreign bacteria and foreign pathogens, diminishing their toxicity, and activating immunological functions under the guidance of the lactic acid bacteria of the preparation. Harmful intestinal bacteria are thus markedly reduced, and the production of malodorous putrefying substances is suppressed, resulting in significantly deodorized feces. As if under attack, the lactic acid bacteria of the preparation actively feeds on the intestinal putrefying substances, resulting in a cleaner intestinal environment and the normalization of the intestinal mucosa and surrounding vessels and nerves.

Purification of the intestines, which are the wellspring of human vitality, energy, blood and flesh, results in better absorption of vital substances and conversely in fewer toxic substances absorbed through the intestines. This inevitably results in better hepatic function, and thus in lower triglycerides and cholesterol in serum, as well as cleaner blood. Such revitalized blood results in lower blood pressure, so that vital substances such as hormones, enzymes, antibodies, and immunological substances are not prevented from being distributed throughout the body's entire system. Metabolism is thus improved, and all systemic functions are invigorated. That is, the polluted intestines are cleaned and allowed to return to their pristine condition, resulting in an overall improvement and a vital state of health with no hint of illness. It can be said that Metchnikoff's doctrine on longevity is now being realized a century later.

The lactic acid bacteria preparation of the present invention can be stored without any loss of titer for 2 to 3 years, allowing it to be produced in the form of portable goods which can be readily used anywhere at any time, and is thus of immeasurable value. In societies with populations of increasingly advanced age, more and more elderly individuals are likely to become bedridden; although the disposal of waste can become a problem, the deodorization of such waste would make such a task that much less disagreeable, and could be of service to caretakers.

Claims

1. A lactic acid bacteria preparation, comprising viable cells of Lactobacillus clearans, and killed cells of Enterococcus faecalis, wherein the preparation reduces one or more of at least triglycerides and cholesterol.

2. A lactic acid bacteria preparation, comprising viable cells of Lactobacillus clearans, and viable and killed cells of Enterococcus faecalis, wherein the preparation reduces one or more of at least triglycerides and cholesterol.