Aging inhibitor

1. A senescence retarding agent, comprising a plant fermentation product as an active ingredient, the plant fermentation product being a mixture of the following:

(a) a koji mold-fermented product of barley, black soybean, red rice, black rice, adzuki bean, adlay, Japanese millet, foxtail millet, and millet;

(b) a yeast-and/or lactic acid bacterium-fermented product of mikan (mandarin orange), grape, apple, yama-budo (crimson glory grape), peach, kaki (Japanese persimmon), papaya , nashi (Japanese pear), watermelon, ume (Japanese apricot), fig, karin (Chinese quince), pumpkin, kumquat, yuzu (Chinese lemon), loquat, apricot, jujube, chestnut, matatabi (silvervine), and sumomo (Japanese plum);

(c) a yeast-and/or lactic acid bacterium-fermented product of murasaki-imo (purple sweet potato), kikuimo (Jerusalem artichoke), carrot, onion, satsuma-imo (sweet potato), satoimo (taro), jinenzyo (Japanese yam), daikon (Japanese radish), akakabu (red turnip), gobo (burdock root), renkon (lotus root), yacon, yuri-ne (lily bulb), kuwai (arrowhead), ginger, garlic, and turmeric;

(d) a yeast-and/or lactic acid bacterium-fermented product of cabbage, shiso (perilla), mulberry leaves, dokudami (Korean houttuynia), yomogi (wormwood), kumazasa (kuma bamboo grass), and dandelion;

(e) a yeast-and/or lactic acid bacterium-fermented product of kombu (sea tangle), wakame ( Undaria pinnatifida ), and mozuku ( Nemacystus decipiens );

(f) a yeast-and/or lactic acid bacterium-fermented product of black sesame seeds, walnuts, and ginkgo nuts; and

(g) a yeast-and/or lactic acid bacterium-fermented product of maitake ( Grifola frondosa ) and shiitake ( Lentinus edodes ).

2. The senescence retarding agent according to claim 1 , wherein the plant fermentation product comprises the following amino acids in amounts per 100 g of the plant fermentation product:

Arginine

0.2 to 0.6

g

Lysine

0.1 to 0.7

g

Histidine

0.1 to 0.4

g

Phenylalanine

0.2 to 0.8

g

Tyrosine

0.1 to 0.6

g

Leucine

0.3 to 1.2

g

Isoleucine

0.2 to 0.8

g

Methionine

0.05 to 0.30

g

Valine

0.2 to 0.9

g

Alanine

0.2 to 0.9

g

Glycine

0.2 to 0.7

g

Proline

0.4 to 1.2

g

Glutamic acid

1.2 to 3.0

g

Serine

0.2 to 0.8

g

Threonine

0.2 to 0.7

g

Aspartic acid

0.4 to 1.5

g

Tryptophan

0.03 to 0.15

g

Cystine

0.05 to 0.40

g.

3. The senescence retarding agent according to claim 1 , wherein the plant fermentation product comprises the following organic acids in amounts per 100 g of the plant fermentation product:

Citric acid

0.5 to 1.2

g

Malic acid

0.05 to 0.5

g

Succinic acid

0.04 to 0.3

g

Lactic acid

0.5 to 6.0

g

Formic acid

0.01 to 0.1

g

Pyruvic acid

0.005 to 0.05

g

Free γ-aminobutyric acid

0.01 to 0.05

g.

4. The senescence retarding agent according to claim 1 , wherein the plant fermentation product comprises the following polyphenols in amounts per 1 g of the plant fermentation product:

Caffeic acid

20 to 50

μg

o-aminobenzoic acid

10 to 25

μg

Ferulic acid

40 to 70

μg

p-Coumaric acid

15 to 40

μg

Daizein

40 to 65

μg

Genistein

65 to 90

μg

Glycitein

2 to 8

μg

Quercetin

3 to 12

μg

Hesperetin

200 to 300

μg

Naringenin

30 to 60

μg.

5. The senescence retarding agent according to claim 1 , comprising at least one lactic acid bacterium selected from the group consisting of Pediococcus acidilacti ( P. acidilacti ), Lactobacillus brevis ( L. brevis ), Leuconostoc mesenteroides ( L. mesenteroides ), Lactobacillus plantarum ( L. plantarum ), Lactococcus lactis ( L. lactis ), Lactobacillus sakei ( L. sakei ), Pediococcus pentosaceus ( P. pentosaceus ), Lactobacillus casei ( L. casei ), and Lactobacillus curvatus ( L. curvatus ).

6. The senescence retarding agent according to claim 1 , comprising at least one yeast selected from the group consisting of Saccharomyces cerevisiae ( S. cerevisiae ) and Zygosaccharomyces rouxii ( Z. rouxii ).

7. A food or drink comprising the senescence retarding agent according to claim 1 .

8. The senescence retarding agent according to claim 1 , which is a medicament.

9. A longevity extending agent, comprising a plant fermentation product as an active ingredient, the plant fermentation product being a mixture of the following:

(a) a koji mold-fermented product of barley, black soybean, red rice, black rice, adzuki bean, adlay, Japanese millet, foxtail millet, and millet;

(b) a yeast-and/or lactic acid bacterium-fermented product of mikan (mandarin orange), grape, apple, yama-budo (crimson glory grape), peach, kaki (Japanese persimmon), papaya , nashi (Japanese pear), watermelon, ume (Japanese apricot), fig, karin (Chinese quince), pumpkin, kumquat, yuzu (Chinese lemon), loquat, apricot, jujube, chestnut, matatabi (silvervine), and sumomo (Japanese plum);

(c) a yeast-and/or lactic acid bacterium-fermented product of murasaki-imo (purple sweet potato), kikuimo (Jerusalem artichoke), carrot, onion, satsuma-imo (sweet potato), satoimo (taro), jinenzyo (Japanese yarn), daikon (Japanese radish), akakabu (red turnip), gobo (burdock root), renkon (lotus root), yacon, yuri-ne (lily bulb), kuwai (arrowhead), ginger, garlic, and numeric;

(d) a yeast-and/or lactic acid bacterium-fermented product of cabbage, shiso (perilla), mulberry leaves, dokudami (Korean houttuynia), yomogi (wormwood), kumazasa (kuma bamboo grass), and dandelion;

(e) a yeast-and/or lactic acid bacterium-fermented product of kombu (sea tangle), wakame ( Undaria pinnatifida ), and mozuku ( Nemacystus decipiens );

(f) a yeast-and/or lactic acid bacterium-fermented product of black sesame seeds, walnuts, and ginkgo nuts; and

(g) a yeast-and/or lactic acid bacterium-fermented product of maitake ( Grifola frondosa ) and shiitake ( Lentinus edodes ).