KR20010089858A - Development of fermented dairy products containing CLA - Google Patents

Abstract

PURPOSE: A process for preparing a fermented milk product using lactic acid bacteria for producing conjugated linoleic acid is provided, thereby, the titled product having both intestinal regulation and anticancer effects and feed additives are produced. CONSTITUTION: The fermented milk product contains 0.001 to 5 parts by weight of conjugated linoleic acid as an effective component and 0.02 to 10 parts by weight of sunflower oil or corn oil. The product may be provided in the form of liquid, concentration and powder, and a frozen type.

Description

Fermented milk composition containing CL and its manufacturing method {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 a method of manufacturing the same, and more specifically, the anticancer effect of fermented milk and the anticancer effect of CLA interact more organically. The present invention relates to a fermented milk composition containing CLA which can be suitably used for the production of improved functionalities and suits, feed additives and powdered lactic acid bacteria products, and a method for producing the same.

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 arrangements at positions 9, 11 and 10, 12, and theoretically, 8 9, 11 octadecas 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.

The above object of the present invention is a fermented milk composition containing 0.001 to 5 parts by weight of CLA as an active ingredient in fermented milk using lactic acid bacteria and 0.001 to 5 parts by weight of CLA as an active ingredient in fermented milk using lactic acid bacteria as a method for producing such fermented milk composition. It is achieved by the manufacturing method of adding a part.

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 collected from human feces from the Department of Applied Animal Science, Korea University, Oklahoma State University, Livestock (US), Cornell University (US), and Culture System (United States). .

The lactic acid bacteria used in this experiment were incubated anaerobically at 37 ° C. in a medium containing 2 wt% tryptone, 0.7 wt% yeast extract and 2 wt% glucose. To a medium prepared with 11% by weight reduced deoiled milk was added at a content of liter per 100 milligrams of sterile linoleic phosphate, and then cultured 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> Preparation of fermented milk containing CLA

After homogenizing by adding 0.02 to 5% by weight of sunflower seed oil or corn oil to the raw oil adjusted to 5 to 20% by weight of solid milk solids, the selected lactic acid bacteria were added to make a starter and then added at 30 to 45 ° C. Cultures were prepared by incubation at temperature.

In order to enhance palatability in the fermentation broth thus prepared, purified water, various juices, and sugars were mixed as shown in Table 2, and as shown in Table 3, physicochemical characteristics including sensory properties were investigated.

Fermented milk manufacturing recipe Star Theater Type High fructose crush Solid solids Experimental Example 1 Lactobacillus Ashdo Philus Bifidodoterium Long Gum Streptococcus Thermophilus 6% 10% 8% Experimental Example 2 Lactobacillus casei 6% 10% 4% Experimental Example 3 Bifidobacterium longgum 6% 10% 8%

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 (more than 8% solid milk solids)

⁵⁾ Comparative Example 2: Commercial liquid fermented milk (non-fat solid content of 8% or less)

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.

Cultured cultured Bifidobacterium longgum, one of the lactic acid bacteria producing CLA, by homogenizing by adding 10 ~ 1000 parts by weight of sunflower seed oil to raw oil adjusted to 5-20% by weight of solid milk solids. 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)

A fermented milk composition containing CLA, characterized by containing 0.001 to 5 parts by weight of CLA (Conjugated linoleic acid) as an active ingredient in fermented milk using lactic acid bacteria. The fermented milk composition containing CLA according to claim 1, wherein sunflower seed oil or corn oil is contained in an amount of 0.02 to 10 parts by weight, respectively, for the purpose of enhancing the substrate and effect of producing the CLA. The fermented milk composition according to claim 1 or 2, wherein the fermented milk is in the form of any one of liquid, thick, frozen, and powdered fermented milk. A method for producing a fermented milk composition containing CLA, characterized by adding 0.001 to 5 parts by weight of CLA (Conjugated linoleic acid) as an active ingredient in fermented milk using lactic acid bacteria. The method for producing a fermented milk composition containing CLA according to claim 4, wherein sunflower seed oil or corn oil is added at 0.02 to 10 parts by weight, respectively.