KR100371549B1 - Development of fermented dairy products containing CLA - Google Patents

Abstract

The present invention relates to a fermented milk composition containing CLA (Conjugated Linoleic Acid, conjugated linoleic acid), an object of the present invention is to improve the functionality and functionalities of the anticancer effect of the fermented milk and the anti-cancer effect of CLA It is to provide a fermented milk composition containing CLA that can be suitably used in the preparation of a formal, feed additives and powdered lactic acid bacteria products.

The above object of the present invention is a fermented milk composition containing 0.5 to 2% by weight of CLA as an active ingredient in fermented milk using lactic acid bacteria. As a hardening and anticancer effect, it can be usefully used for human health and can be suitably used in the preparation of formal preparations, feed additives and powdered lactic acid bacteria products, which has a useful effect in industrial development.

Description

Development of fermented dairy products containing CLA

The present invention relates to a fermented milk composition containing CLA (Conjugated Linoleic Acid, conjugated linoleic acid), and more specifically, the anticancer effect of fermented milk and the anticancer effect of CLA interact with each other organically for improved functionality and formant. It relates to a fermented milk composition containing CLA which can be suitably used for the preparation of feed additives and powdered lactic acid bacteria products.

In recent years, as the income level of modern people has improved, a lot of foods of high protein and high cholesterol have been encountered, and as a result, various adult diseases have increased rapidly. Among them, cancer and arteriosclerosis are considered as important death factors of modern people. Has been. In connection with these diseases, various studies on lactic acid bacteria and fermented milk products have been disclosed. As a result, various lactic acid bacteria useful for the human body have been developed, and various fermented milk products containing such lactic acid bacteria have been commercialized.

Lactobacillus fermented milk products, along with milk, are the main foods consumed in our country as well as in most foreign countries.

Although the origin of early lactic acid bacteria fermented milk products is not accurate, it has been shown that producers manufactured fermented foods to increase shelf life without knowing flavor factors, and recently, substances useful for the adjustment of fermentation process and human body Fermented milk products have been introduced in a variety of ways to improve the quality of their products.

This fermented milk product is becoming a nutritionally physiologically superior food because it is known to be good for longevity and health when absorbed regularly in the body.

The health-promoting effect of lactic acid bacteria products is known to be due to the inhibition of the growth of intestinal rot by the metabolites formed through the culture of lactic acid bacteria. Fermented milk containing lactic acid bacteria useful for the human body is found in milk, in terms of storage properties of the product. Compared with its easy-to-preserve quality, high digestive absorption, high fatty acid free effect by partial separation of fat, it can prevent infection of pathogenic bacteria in the intestine, and anti-cancer by inhibiting the growth of harmful bacteria in the intestine. In addition to its direct and indirect effects, and its lowering of cholesterol in the blood, it has a variety of products that promote health in the human body, which helps to suppress constipation and diarrhea and enhances the immune system against harmful bacteria. It is the present situation that is becoming.

Lactobacillus with industrial value has been selected through continuous improvement until recently. In order for these useful strains to benefit humans or animals, they must be normally present in the intestine, survive through the digestive system, and enter the intestine. Only if the strain can be settled in the various health promotion effects mentioned above will be guaranteed.

On the other hand, CLA is a generic name for the positional and geometric isomers of linoleic acid having conjugated double bonds in the cis or trans configuration. These CLAs also have cis or trans arrays at positions 9, 11 and 10, 12. In theory, 8 C9s, 11 octadecas are formed by isomerization of linoleic acid (cis-9, cis-12 octadecadienoic acid). Octadecadienoic acid and 10, 12 octadecadienoic acid (cis-9, cis-11; cis-9, trans-11; trans-9, cis-11; trans-9, trans-11; cis -10, cis-12; cis-10, trans-12; trans-10, cis-12 and trans-10, trans-12) can be formed.

However, CLA, especially ruminant-derived dairy products and meats, which are naturally present in many foods, contains 85-95% of cis-9 and trans-11 octadecadienoic acid. (TransFatty Acids in Human Nutrition: edited by J. L Sebedio and WW Christie. 1998. Chapter 9. 261 to 302. The Oilypress Ltd).

While these CLAs have high anti-arteriosclerosis (Lee, KN et al. 1994, Atherosclerosis 108: 19), they inhibit the induction of colorectal, gastric, breast and skin cancers due to exposure to carcinogens in animal experiments. (Ha, YL et al. 1990, Cancer Res. 50: 1097; Belury, MA et al. 1996, Nutr. Cancer 26: 149; Ip, C. et al. 1991, Cancer Res. 50: 6118; Liew, C. et al. 1996, Carcinogenesis 16: 3037).

As a method of analyzing CLA content in food, gas chromatography (Gas Chromatography) is mainly used, but there are differences depending on the extraction conditions and the method of analysis.

As a result of analyzing the factors involved in the production of CLA and increasing its content, the inventors were able to establish a new method for analyzing CLA (the Journal of the US Journal of Food Science by the same applicant) 64, no. 5, p. 792).

Using this method will be able to measure the CLA content more effectively.

In addition, dairy products naturally contain trace amounts of CLA (Chin, SF et al. 1992, J. Food Comp. Anal. 5: 185). ) Increasing the content in the product. Animal studies have shown that CLA intake is more than 0.1% of food, effectively inhibiting carcinogenesis, which is three times the average CLA intake of dairy foods as a staple. (Ip, C. et al. 1994, Cancer Res. 54: 1212).

The method of containing a large amount of CLA in dairy foods includes artificial addition of purified CLA or CLA, but if it is added during the manufacturing process, There is a risk of normal loss and the price increases.

Therefore, the present invention is to solve the above problems,

An object of the present invention is to select the lactic acid bacteria that produce the CLA (CLA) by using the lactic acid bacteria in the production of fermented milk, the anti-cancer effect of fermented milk and the anticancer effect of CLA organically interact with each other to ensure improved functionality, Appropriate use in the manufacture of feed additives and powdered lactic acid bacteria products.

Hereinafter, the present invention will be described in more detail by the following examples, but is not limited to these examples.

Example 1 Selection of CLA-producing Lactic Acid Bacteria

Lactobacillus was distributed by Korea University, Department of Applied Animal Science, Oklahoma State University, Livestock (US), Cornell University Food Science (US), Culture System (US), and the American Type Culture Collection (ATCC). Used.

The lactic acid bacteria used in this experiment were incubated anaerobically at 37 ° C. in a medium calibrated to 2% by weight of tryptone, 0.7% by weight of yeast extract, and 2% by weight of glucose to 100 with distilled water. 11 wt% skim milk powder was dissolved in 89 wt% of distilled water, and added to the medium prepared in 100 liters of 100 mg of sterile linoleic acid, followed by culturing in a 37 ° C constant temperature water bath.

The culture solution was extracted by shaking well with a mixture of isopropanol and nucleic acid in a 3: 2 mixture, followed by centrifugation, taking a supernatant, and using 2% sulfuric acid as a catalyst. 70 ℃ in a mixture of methyl alcohol and toluene (1: 1). After derivatization for 30 minutes at and analyzed using gas chromatographies, the results are shown in Table 1.

CLA production amount of lactic acid bacteria Lactobacillus species Production of CLA Lactobacillus acidophilus A4 ++ Lactobacillus acidophilus GP1B ++ Lactobacillus acidophilus ATCC 43121 ++ Lactobacillus acidophilus 30SC ++ Lactobacillus acidophilus GP2A ++ Lactobacillus acidophilus ATCC 4356 - Lactobacillus bulgaricus - Lactobacillus casei Y2 ++ Lactobacillus casei CU24 ++ Lactobacillus casei Y18 ++ Lactobacillus helveticus ATCC 15009 _ Bifidobacterium longum ATCC 15707 +++ Bifidobacterium longum CS1 +++ Bifidobacterium adolescentis ATCC 15073 + Bifidobacterium breve ATCC 15700 ++ Bifidobacterium infantis ATCC 15697 ++

-: Do not produce

+: Less than 3 milligrams per gram of lipid

++: Produces more than 3 and less than 5 milligrams per gram of lipid

+++: Produce more than 5 milligrams per gram of lipid

As shown in Table 1, Bifidobacteria long gum was superior to other types of lactic acid bacteria in the production capacity of CLA, and Lactobacillus casei and Lactobacillus ashdophyllus bacteria were also CLA (CLA). It appeared to produce somewhat.

<Example 2> Crude oil (CLA) -containing fermented milk Crude milk (Experimental Example 1; crude oil 96% by weight + skim milk powder 3% by weight + sunflower seed oil 1% by weight, Experimental Example 2; purified water 95 Wt% + skimmed milk powder 4% + sunflower seed oil 1% by weight, Experimental Example 3: crude oil 96% by weight + skimmed milk powder 3% by weight + sunflower seed oil 1% by weight), homogenized, and then selected lactic acid bacteria After the addition to make a star theater, the culture solution was prepared by incubating at a temperature of 30 ~ 45 ℃.

In order to enhance palatability in the culture solution thus prepared, 6 wt% of high fructose, 10 wt% of fruit juice, and 84 wt% of the culture solution of the above experimental examples were mixed, and the physicochemical properties including the sensory properties were examined as shown in Table 3.

Comparison of Physicochemical Properties of Fermented Milk Containing CLA PH (pH) This odor CL content ¹⁾ (mg / g fat) Palatability ²⁾ Sour taste ³⁾ Experimental Example 1 4.11 none 8.46 7 6 Experimental Example 2 4.18 none 3.62 6 6 Experimental Example 3 4.23 none 7.64 4 5 Comparative Example 1 ⁴⁾ 4.14 none 2.11 7 6 Comparative Example 2 ⁵⁾ 4.29 none 0.65 5 4

¹⁾ CC content means milligrams per gram of lipid

²⁾ Palatability: 9 (very good) to 1 (very much)

³⁾ Sour taste: 9 (very strong) to 1 (very weak)

⁴⁾ Comparative Example 1: Commercially enriched fermented milk (crude oil solid content of 8% by weight or more)

⁵⁾ Comparative Example 2: Commercial liquid fermented milk (crude oil of 8% by weight or less solid oil)

As shown in Table 3, the fermented milk containing the CL of the present invention was confirmed to contain more than three times the SL of the conventional rich fermented milk when the non-fat solid content of 8%, the non-fat solid content of 4% It contained about 6 times more than conventional liquid fermented milk. In addition, pH or palatability was excellent without any difference from existing products.

Example 3 Comparison of Anticancer Effects through Animal Experiments

Six-week-old sterile magnetic mice were purchased from the Chinese Cancer Research Institute, and were used after preliminary breeding with 5 birds per cage. At this time, the breeding room was controlled for 12 hours each, and the water and the feed were freely ingested.

A culture medium in which Bifidobacterium longgum, one of lactic acid bacteria producing CLA, was homogenized by adding 1% by weight of sunflower seed oil to 99% by weight of crude oil adjusted to 8% by weight of solid milk solids in crude oil. Alternatively, after incubation, the cells were inoculated with the dried powder and incubated at a temperature of 30-45 ° C., and when the pH reached 4.7˜4.2, the culture was terminated to prepare fermented milk, which was used in animal experiments using the prepared fermented milk. After inducing potential cancer by using benzopyrene, a carcinogen, each prepared yogurt was diluted twice with water for free intake for 4 weeks. , Control 2 was to consume normal fermented milk, control 3 was to consume sunflower seed oil in the same way.

As shown in Table 4, when comparing the carcinogenicity rate, the fermented milk group containing the CLA was 53.3%, which is very low compared to the control group, and the administration of the CLA-containing fermented milk effectively inhibited the generation of dislocation cancer.

Comparison of Anticancer Effects of Fermented Milk Containing CLA Experimental group Number of animals used in the experiment Cancer-causing animals Carcinogenicity rate (%) Control group 1 (water) 15 15 100.0 Control Group 2 (General Fermented Milk) 15 13 86.7 Control Group 3 (Sunflower Seed Oil) 15 14 93.3 Fermented milk containing CLA 15 8 53.3 *

* Significant difference was recognized (P <0.01)

As described in detail above, the present invention is to select the lactic acid bacteria that produce CLA (CLA) that has been found to have a high anti-arteriosclerosis and anti-cancer effect and by using the lactic acid bacteria in fermented milk production, the formal effect of fermented milk and anti-cancer of CLA The effects are mutually organic to ensure improved functionality, and can be effectively used for human health, and can be suitably used for the preparation of suits, feed additives, and powdered lactic acid bacteria products, which are useful for industrial development.

Claims (5)

(Correction) A fermented milk composition containing CLA, comprising 0.2 to 2% by weight of CLA (conjugated linoleic acid) as an active ingredient in fermented milk using Bifidobacterium long gum ATCC 15707 . (Correction) The method according to claim 1, Fermented milk containing CLA, characterized in that Bifidobacterium long gum ATCC 15707 is used as a starter by adding 0.5 to 2% by weight of sunflower seed oil for the purpose of enhancing the substrate or effect of producing CLA. Composition. (delete) (delete) (delete)