HK L-137 strain

Product Name
HK L-137: heat-killed Lactobacillus plantarum strain L-137
Properties
Lactobacillus plantarum is a type of lactic acid bacteria and is found in a large variety of fermented
foods such as sauerkraut, pickles and dairy products, as well as in the human oral cavity and
gastrointestinal tract.Immuno-LP20, consisting of HK-L137(20%) and dextrin(80%), is light brown
powder free of unfavorable organoleptic properties, such as off-taste and off-flavor.
Product Benefits
Safety. The safety of lactobacilli are well-documented in general. L.plantarum is considerd as
having a history of safe use in food and strain L-137 has been consumed as a component of
fermented dishes in the Philippines. The safety of HK-L137 was confirmed both in toxicity studies1)
and in clinical trials2)
, and no potential problems were observed. HK-L137 is Generally Recognized
As Safe (GRAS) in U.S. and Non-novel status in EU.
Efficacy. HK-L137 shows high immune-enhancing activity such as anti-allergic effects3)
, anti-
cancer effects4)
, anti-viral effects5)
. It enhances the body’s natural defenses to protect against a
wide range of pathogenic microbes, tumor cells, viruses, allergen, etc.
Easy Application. Immuno-L137 is already being used in health foods, including supplements,
powdered drinks and in other applications in Japan.

Immune-enhancing activity of HK-L137
Anti-allergic effects
HK-L137 suppresses food allergic
reaction.
DBA/2 mice were given a drinking fluid containing 2
mg HK-L137/100 g. One week later, feeding of a
casein diet was started. Thereafter, plasma levels of
casein-specific IgE were determined.
Plasmaanti-caseinIgE(OD492nm)
14 28
0
0.03
0.06
0.09
0.12
days after casein diet
*
Control
* : P < 0.05
HK-LP
*
Anti-cancer effects
HK-L137 prolongs survival of tumor-
bearing mice.
Mice were fed diets containing HK-L137 (50 mg /100
g diet) after inoculation with syngenic tumor cells.
After inoculation, survival time was determined.
0
20
40
60
80
100
5040302010
%Survival
days after tumor inoculation
P < 0.01
Control
HK-LP

0
1
2
3
4
5
6
7
0 1 2 3
Log10pfu/lung
Days after influenza virus infection
Control
HK-LP
D1: ** P=0.0010
D2: ** P=0.0040
D3: ** P=0.0026
**
** **
-40
-20
0
20
40
60
80
100
placebo
HK-LP
*
*
Percentchangefrombaseline(%)
8 wk after intake of HK-LP
Th1/Th2
ratio
T cell
growth
Health-related
QOL
* P<0.05
Anti-viral effects
HK-L137 reduces the amount of influenza
virus in the lung.
Mice were intranasally infected with lethal dose of
influenza virus A/FM/1/47(H1N1) at 100 pfu. HK-
L137 (75 mg/kg b.w.) was orally administered daily
from 1 week before infection. After infection,
influenza virus titer in the lung was determined.
Clinical trial
HK-L137 augments immune functions and
health-related QOL in healthy subjects.
Sixty healthy subjects aged 40 y or over consumed a
capsule daily for 12 wk. Immune functions and
health-related QOL were determined at 4, 8, 12 wk
after intake of HK-L137.
Immune-enhancing activity of HK-L137

Applications
HWF intends to market for use as an ingredient in conventional foods and beverages in US. The intended food-uses
and use-levels for Immuno-LP20 are summarized.
Summary of the Individual Intended Food-Uses and Use-Levels for Immuno-LP20 in the U.S.
Food Category Proposed Food Uses
Use-Level
(%)
Baked Goods and Baking Mixes
Bagels 0.1667
Quick Breads and Rolls 0.1667
Yeast Breads and Rolls 0.1667
Beverages and Beverage Bases
Cocoa Drinks (Powder; Milk- and Non-Milk based) 0.7500
Energy, Sport, and Isotonic Beverages 0.0254
Enhanced and Bottled Water 0.0254
Flavored Water-Based Drinks, Carbonated and Non-Carbonated 0.0254
Breakfast Cereals Ready to Eat Breakfast Cereals 0.3000
Dairy Product Analogs
Soy Milk 0.0625
Coffee Whiteners 5.0000
Fats and Oils Fat-Based Spreads 0.5000
Frozen Dairy Desserts Frozen Yogurt 0.0833
Grain Products and Pastas
Cereal and Energy Bars (Grain-based Bars/Health Bars/Granola-type Bars, etc.) 0.2500
Pizza Dough 0.3000
Milk and Milk Products
Drinkable Yogurt1
0.0625
Flavored Milk and Milk Drinks, Including Chocolate and Malt Drinks 0.0625
Fermented Milk2
0.0625
Milk-Based Meal Replacements 0.0625
Yogurt 0.0833
Plant Protein Products
Tofu 0.0375
Tofu (Hamburgers and Steaks) 0.0750
Soy based Bars 0.2500
Processed Fruits and Fruit Juices
Fruit Juices 0.0625
Nectars 0.0625
Processed Vegetables and Vegetable Juices Vegetable Juices 0.0625
Soft Candy Chocolate Confectionery 0.2500
Soups and Soup Mixes Dry Soup Mixes, Including Miso and Miso Soup 0.5000
Sugar Substitutes Table Top Sugar Substitutes 7.5000

Scientific Literature
1) Hirose et al. 2009. Safety studies of Immuno-LP20 powder produced from heat-killed Lactobacillus plantarum
L-137. Regul Toxicol Pharmacol 54(3):214-20.
2) Hirose et al. 2006. Daily intake of heat-killed Lactobacillus plantarum L-137 augments acquired immunity in
healthy adults. J Nutr 136(12):3069-73.
3) Murosaki et al. 1998. Heat-killed Lactobacillus plantarum L-137 suppresses naturally fed antigen-specific IgE
production by stimulation of IL-12 production in mice. J Allergy Clin Immunol. 102(1):57-64.
4) Murosaki et al. 2000. Antitumor effect of heat-killed Lactobacillus plantarum L-137 through restoration of
impaired interleukin-12 production in tumor-bearing mice. Cancer Immunol Immunother 49(3):157-64.
5) Maeda et al. 2009. Oral administration of heat-killed Lactobacillus plantarum L-137 enhances protection against
influenza virus infection by stimulation of type I interferon production in mice. Int Immunopharmacol 9(9):1122-
5.

HK L-137 strain

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