The present invention provides a method for stabilizing an antiallergic
activity of lactic acid bacteria against a high-temperature treatment and
a composition for the stabilization, which can maintain an antiallergic
activity of lactic acid bacteria against a high-temperature treatment,
and foods and drinks such as drinks having a stabilized antiallergic
activity of lactic acid bacteria, and a method for producing the same.
The antiallergic activity of lactic acid bacteria can be maintained
stably by making the lactic acid bacteria and polyphenols coexist, even
when high-temperature treatments are conducted. As polyphenols used in
the present invention, polyphenols extracted from a plant such as green
tea-derived polyphenols can be used. In the present invention, various
lactic acid bacteria having an antiallergic activity can be used, and in
particular, lactic acid bacteria having a high antiallergic activity can
be advantageously used as such lactic acid bacteria. The method of the
present invention can be applied to foods and drinks for which
high-temperature heating treatments are conducted in the process of their
production, distribution, or when they are taken.