CN103189499A - Agent for improvement in survival of lactic acid bacterium and/or bifidobacterium - Google Patents
Agent for improvement in survival of lactic acid bacterium and/or bifidobacterium Download PDFInfo
- Publication number
- CN103189499A CN103189499A CN201180050220XA CN201180050220A CN103189499A CN 103189499 A CN103189499 A CN 103189499A CN 201180050220X A CN201180050220X A CN 201180050220XA CN 201180050220 A CN201180050220 A CN 201180050220A CN 103189499 A CN103189499 A CN 103189499A
- Authority
- CN
- China
- Prior art keywords
- milk
- survival ability
- amino acid
- acid bacteria
- bifidus bacillus
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/38—Chemical stimulation of growth or activity by addition of chemical compounds which are not essential growth factors; Stimulation of growth by removal of a chemical compound
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/115—Amylovorus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/145—Gasseri
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/515—Animalis
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Biotechnology (AREA)
- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
- Microbiology (AREA)
- Biomedical Technology (AREA)
- General Health & Medical Sciences (AREA)
- Tropical Medicine & Parasitology (AREA)
- Medicinal Chemistry (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- Virology (AREA)
- Food Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Mycology (AREA)
- Nutrition Science (AREA)
- Dairy Products (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to an agent for improving the survival of a lactic acid bacterium and/or a bifidobacterium, which comprises an amino acid as an active ingredient. The present invention can improve the survival of a lactic acid bacterium and a bifidobacterium, which are probiotics, under acidic environments (i.e., environments having low pH values).
Description
The reference of related application
On August 19th, 2010) and advocate the interests of its right of priority the application is willing to 2010-184086 number based on Japanese patent application laid formerly, and (applying date:, its disclosure is all by with reference to being merged among the application.
Background of the present invention
Correlation technique
Can bring the flora that improves in the digestive tube etc. that the useful microorganism of the useful effect of host is called as probiotic bacterium (perhaps probiotic bacteria).Useful microorganism as such has milk-acid bacteria and/or bifidus bacillus.
Have functional milk-acid bacteria and/or a bifidus bacillus as probiotic bacterium, often the form per os with various food and/or medicine is ingested.At this moment, for example in leavened foods such as fermented milk, become the environment of low pH value before picked-up, such environment in most cases is not suitable for the survival (existence) of milk-acid bacteria and/or bifidus bacillus etc.In addition, even after picked-up, the low environment that in vivo also become the survival that is not suitable for milk-acid bacteria and/or bifidus bacillus of pH value such as stomach inside.If in the food and/or the survival ability of intravital milk-acid bacteria and/or bifidus bacillus be enhanced, the effect that just can expect to be accompanied by the function of probiotic bacterium improves, this point we can say that from the viewpoint of preventive medicine also be important.
Up to the present, the survival ability for improving the milk-acid bacteria in the food has proposed several schemes.
Int.Dairy Journal7 for example, (Rajiv I.Dave and Negendra P.Shah) (" Effectiveness of Ascorbic Acid as an Oxygen Scavenger in Improving Viability of Probiotic bacteria in Yoghurts Made with Commercial Starter Cultures ") such as 435-443 (1997), R.I.Dave have reported by adding anti-oxidation active substance xitix (vitamins C) can improve the survival ability of the milk-acid bacteria (probiotic bacterium) among the fermented milk.Yet the interpolation of anti-oxidation active substance etc. is bigger to the influence of yogourt and/or fermented milk's local flavor and/or rerum natura, and its use is restricted.In addition because anti-oxidation active substance plays a role by autoxidation, if thereby do not use a great deal of, just can't expect the persistence of its effect.
Reported in the TOHKEMY 2002-017254 communique that by being selected from the compound in halfcystine, vitamins C, red bayberry extract, rutin and the fruit juice, the survival ability of the milk-acid bacteria among the fermented milk who preserves has improved under excessive light-struck condition.Yet, not open especially about the raising of the survival ability in the such low ph environment of acidity here.
TOHKEMY 2010-505390 communique (WO2008/040872) has been put down in writing Sudan Gum-arabic has been used in combination to improve the survival ability of the bifidus bacillus in the fermented diary prod with sulfur-containing amino acid (for example, halfcystine) as required.Yet, must use Sudan Gum-arabic, sulfur-containing amino acid only is used as supplementary component and uses.
In addition, put down in writing in the Japanese kokai publication hei 10-327751 communique by the amino acid whose mixing element of regulation (L-glutamic acid, leucine, L-Ala, Serine, arginine, tyrosine, phenylalanine, Histidine and methionine(Met)) of adding normality and can improve fermented milk's local flavor.But, here about the survival ability that can improve milk-acid bacteria among the fermented milk etc. by amino acid without any record or enlightenment.
FIELD OF THE INVENTION
The present invention relates to amino acid is the survival ability rising agent of milk-acid bacteria and/or bifidus bacillus of effective constituent.The present invention relates to comprise the food compositions of such survival ability rising agent and milk-acid bacteria and/or bifidus bacillus and the manufacture method of food compositions in addition.And then the invention still further relates to and comprise and add this survival ability rising agent to method in the food compositions that contains milk-acid bacteria and/or bifidus bacillus, that improve the survival ability of milk-acid bacteria and/or bifidus bacillus.
Summary of the invention
Present inventors are nowadays by using amino acid to what be in acidity (the pH value is low) environment as the milk-acid bacteria of probiotic bacterium and bifidus bacillus, and have successfully significantly improved the survival ability (viability) of these probiotic bacteriums in preservation.In addition, present inventors are for Zn, folic acid, MgCO
3Study similarly Deng inorganic salts, these materials are also the same with amino acid as a result, can be by to improving their survival ability as the milk-acid bacteria of probiotic bacterium and the use of bifidus bacillus.The present invention is based on these opinions and makes.
So, the purpose of this invention is to provide and can improve the survival ability rising agent as the milk-acid bacteria of the survival ability of the milk-acid bacteria of probiotic bacterium and bifidus bacillus and/or bifidus bacillus that is in acidity (the pH value the is low) environment, food compositions and the manufacture method thereof of using the survival ability rising agent of this milk-acid bacteria and/or bifidus bacillus.
According to the present invention, provide following invention.
(1) the survival ability rising agent of milk-acid bacteria and/or bifidus bacillus, it is effective constituent with amino acid;
(2) according to above-mentioned (1) described survival ability rising agent, wherein, amino acid is the amino acid that is selected from tyrosine, tryptophane, Histidine, methionine(Met), halfcystine, L-Ala and their mixture;
(3) according to above-mentioned (1) or (2) described survival ability rising agent, wherein, milk-acid bacteria and bifidus bacillus are probiotic bacteriums;
(4) according to each described survival ability rising agents of above-mentioned (1)～(3), it improves milk-acid bacteria under the low ph environment that the pH value is 2.0～6.5 scope and/or the survival ability of bifidus bacillus;
(5) according to each described survival ability rising agents of above-mentioned (1)～(4), it improves milk-acid bacteria among yogourt or the fermented milk and/or the survival ability of bifidus bacillus;
(6) according to each described survival ability rising agent of above-mentioned (1)～(5), wherein, milk-acid bacteria is the lactobacillus milk-acid bacteria;
(7) according to each described survival ability rising agents of above-mentioned (1)～(6), wherein, further comprise and be selected from Zn, folic acid, MgCO
3With the inorganic salts in their mixture;
(8) composition, it comprises each described survival ability rising agent and milk-acid bacteria and/or bifidus bacillus of above-mentioned (1)～(7);
(9) according to above-mentioned (8) described food compositions, it is yogourt or fermented milk;
(10) according to above-mentioned (8) or (9) described food compositions, wherein, being to contain the amino acid that is added into as the survival ability rising agent more than the 50mg with respect to composition 100g;
(11) manufacture method of food compositions, it comprises that with aminoacid addition be in the composition that contains milk-acid bacteria and/or bifidus bacillus under the low ph environment of 2.0～6.5 scope to the pH value;
(12) according to above-mentioned (11) described method, it further is included in above-mentioned composition and adds after the amino acid, carries out the fermentation of composition;
(13) according to above-mentioned (11) or (12) described method, wherein, amino acid is the amino acid that is selected from tyrosine, tryptophane, Histidine, methionine(Met), halfcystine, L-Ala and their mixture;
(14) according to each described method of above-mentioned (11)～(13), wherein, milk-acid bacteria and bifidus bacillus are probiotic bacteriums;
(15) according to each described method of above-mentioned (11)～(14), wherein, food compositions is yogourt or fermented milk;
(16) according to each described method of above-mentioned (11)～(15), wherein, milk-acid bacteria is the lactobacillus milk-acid bacteria;
(17) according to each described method of above-mentioned (11)～(16), it further comprises and will be selected from Zn, folic acid, MgCO
3Add with amino acid with the inorganic salts in their mixture;
(18) according to each described method of above-mentioned (11)～(17), wherein, amino acid whose addition is more than the 50mg with respect to composition 100g;
(19) method of the survival ability of the milk-acid bacteria in the raising food compositions and/or bifidus bacillus, it comprises aminoacid addition in the composition that contains milk-acid bacteria and/or bifidus bacillus.
(20) according to above-mentioned (19) described method, wherein, add amino acid whose composition and be under the low ph environment that the pH value is 2.0～6.5 scope;
(21) according to above-mentioned (19) or (20) described method, it is included in before the fermentation of described composition, with described aminoacid addition in described composition;
(22) according to each described method of above-mentioned (19)～(21), wherein, amino acid is the amino acid that is selected from tyrosine, tryptophane, Histidine, methionine(Met), halfcystine, L-Ala and their mixture;
(23) amino acid whose purposes be used for to improve the pH value and is milk-acid bacteria under the low ph environment of 2.0～6.5 scope and/or the survival ability of bifidus bacillus;
(24) according to above-mentioned (23) described purposes, wherein, amino acid is the amino acid that is selected from tyrosine, tryptophane, Histidine, methionine(Met), halfcystine, L-Ala and their mixture.
According to the present invention, can significantly improve milk-acid bacteria and/or the survival ability of bifidus bacillus in (refrigeration) preserves as probiotic bacterium in the sour environment.Therefore, can make active long-time the continuing of these thalline.By in food compositions, using survival ability rising agent of the present invention, can under the condition of the local flavor that does not influence food compositions and/or rerum natura, improve the survival ability of thalline.And then according to the present invention, can make the active long-term and lasting than the highland of thalline, thereby can reduce the usage quantity (addition in the food compositions such as fermented milk) of the thalline of use, consequently, except cost reduces, can also expect the local flavor of food compositions such as fermented milk and/or improving (or quality decline suppresses) of rerum natura.
The survival ability of known milk-acid bacteria in the fermented milk has larger difference according to every kind of bacterial strain at molten tolerance difference of depositing oxygen, hydrogen peroxide, low pH value etc.If can improve the survival ability of probiotic lactic bacteria in goods by the present invention, though it is excellent but can not use the situation of bacterial strain because the survival ability in fermented-milk is lower then can to reduce physiologic effect, also can expect the prolongation of the quality guaranteed period (freshness date) of probiotic bacterium commodity.
Embodiment
The survival ability rising agent
The survival ability rising agent of milk-acid bacteria of the present invention and/or bifidus bacillus is effective constituent with amino acid.
Here, " the survival ability rising agent of milk-acid bacteria and/or bifidus bacillus " refers to improve milk-acid bacteria and bifidus bacillus or the implication of the medicament of the survival ability of any one (comprising foodstuff additive etc.) at least.Under this external this implication, the survival ability rising agent also can alternatively be stated survival ability as and improve with composition or survival ability raising additive.
In addition, when " survival ability raising " refers to that milk-acid bacteria and/or bifidus bacillus are in the environment that their thalline can grow up or keep, suppress its death by acting on thalline here, keep, increase the quantity of remaining thalline.Therefore, survival ability improves such expression, suppresses the implication that the thalline number reduces typically, also can use with the concept of keeping, breeding promotion that comprises the thalline number in addition.
In the present invention, the survival ability rising agent is the medicament that can improve milk-acid bacteria and/or bifidus bacillus survival ability in the preservation under acid (low pH value) environment.Be in the food compositions that contains milk-acid bacteria and/or bifidus bacillus of representative with fermented milk etc., forming acid (low pH value) environment usually, the propagation of most unaccommodated milk-acid bacteria or existence.Even survival ability rising agent of the present invention also can be brought into play the function of the survival ability that improves thalline in such acidity (low pH value) environment, be useful aspect the survival ability of the milk-acid bacteria in the food compositions of raising as fermented milk etc. and/or bifidus bacillus therefore.Therefore, survival ability rising agent of the present invention can be brought into play function more effectively in acid (low pH value) environment.
Here said acidity (low pH value) environment, use the pH value representation, typically the pH value is 2.0～6.5 scope, preferred pH value is 2.5～6.0 scope, more preferably the pH value is 3.0～5.5 scope, further preferred pH value is 3.5～5.0 scope, and further more preferably the pH value is 3.8～4.8 scope.Perhaps, if the environment of acid (low pH value) is represented with acidity, be under fermented milk's etc. the situation at food compositions then, acidity as lactic acid, it for example is 0.1～1.3 scope, be preferably 0.3～1.2 scope, more preferably 0.5～1.1 scope, more preferably 0.7～1.1 scope.In addition, such acidity can be carried out quantitatively the lactic acid in the food compositions by known disclosed method, thereby tries to achieve.
In addition, survival ability rising agent of the present invention can improve the milk-acid bacteria that preserves and/or the survival ability of bifidus bacillus as mentioned above in acid (low pH value) environment.Here, " preservation " refer under the temperature condition that is suitable for milk-acid bacteria and/or bifidobacterium growth or keeps, preserve.As preservation condition, be preferably the stored refrigerated condition, if enumerate concrete example, then 1～10 ℃, be preferably 1～5 ℃, more preferably preserve under about about the 4 ℃ temperature condition.In addition, the shelf time that can expect the raising of survival ability for example is in one month, to be preferably for 1～4 week, more preferably 1～3 week, the more preferably time in 2～3 weeks.
Here, amino acid is so long as can be used as the survival ability that uses the picked-up and can improve milk-acid bacteria or bifidus bacillus and get final product, be not particularly limited, as operable amino acid whose preference, can enumerate tyrosine, tryptophane, Histidine, methionine(Met), halfcystine, L-Ala, also can use they two or more combinations and mixture.More preferably amino acid is tyrosine, tryptophane, Histidine, halfcystine or their mixture.Further preferred amino acid is tyrosine, tryptophane, Histidine or their mixture.In addition, when using halfcystine, though improve the effect height of the survival ability of milk-acid bacteria and/or bifidus bacillus, sometimes may be bigger to the flavours in food products influence.On the other hand, as operable amino acid, the big amino acid of preferred ORAC value (Oxygen Radical Absorpotion Capacity (oxygen scavenging activity ability)) value.
When survival ability rising agent of the present invention is added in the food compositions, if the amino acid as effective constituent is insoluble in food compositions, then can be as required the independent or multiple solvent water and/or food field used always for example alcohols, hydro carbons, organic acid, organic bases, mineral acid, mineral alkali, supercutical fluid etc. of being used in combination in advance, make its dissolving and use.That is, can enumerate amino acid is that hydrophobicity, foodstuffs compositions are hydrophilic situation etc.
Survival ability rising agent of the present invention is preferably applied to milk-acid bacteria and/or the bifidus bacillus as probiotic bacterium.Namely, in food compositions such as fermented milk, as milk-acid bacteria and/or bifidus bacillus, have: as starter (starter) and as giving food compositions with functional probiotic bacterium, survival ability rising agent of the present invention mainly be the survival ability that improves the latter's probiotic bacterium be purpose.Here, bifidus bacillus and/or milk-acid bacteria can be used commercially available product, can also obtain from the preservation mechanism of common or public bacterium, also can use cultivation to wait the sample that obtains and the bacterium that gets in intestines.
The milk-acid bacteria that can use survival ability rising agent of the present invention is preferably the milk-acid bacteria of lactobacillus (Lactobacillus), if enumerate example more specifically, can enumerate Lactobacillus gasseri (Lactobacillus gasseri), bite starch milk bacillus (Lactobacillus amylovorus), lactobacillus bulgaricus (Lactobacillus bulgaricus), Lactococcus lactis (Lactobacillus lactis), mucous membrane Bacterium lacticum (Lactobacillus mucosae), lactobacillus salivarius (Lactobacillus salivarius), Lactobacterium acidophilum (Lactobacillus acidophilus), bacillus caucasicus (Lactobacillus caucasicus), thermophilic lacto-bacilli (Lactobacillus themophilus), lactobacillus fermentum (Lactobacillus fermentum), lactobacillus crispatus (Lactobacillus crispatus), short lactobacillus (Lactobacillus brevis), lactobacterium casei (Lactobacillus casei), Lactobacillus Jensenii (Lactobacillus jensenii), Lactobacillus oris (Lactobacillus oris), plant lactobacillus (Lactobacillus plantarum), lactobacillus reuteri (Lactobacillus reuteri), lactobacillus rhamnosus (Lactobacillus rhamnosus), lactobacillus ruminis (Lactobacillus ruminis), Lactobacillus pentosus (Lactobacillus pentosus) etc.Wherein, as preferred example, can enumerate Lactobacillus gasseri (Lactobacillus gasseri), bite starch milk bacillus (Lactobacillus amylovorus) etc.
In addition, as the milk-acid bacteria except lactobacillus, comprise and belong to streptococcus (Streptococcus), leuconos toc (Leuconostoc), Pediococcus (Pediococcus), enterococcus spp (Enterococcus), and the milk-acid bacteria of lactococcus (Lactococcus), as the concrete example of these milk-acid bacterias, can enumerate thermophilus streptococcus (Streptococcus themophilus), Leuconostoc mesenteroides (Leuconostoc mesenteroides), Pediococcus pentosaceus (Pediococcus pentosaceus), enterococcus faecalis (Enterococcus faecalis), Lactococcus lactis (Lactococcus lactis), faecium (Enterococcus faecium), leuconostoc lactis (Leuconostoc lactis), butterfat galactococcus (Lactococcus cremoris) etc.
The bifidus bacillus that can use survival ability rising agent of the present invention refers to belong to the bacterium of genus bifidobacterium (Bifidobacterium), if enumerate concrete example, then can enumerate newborn bifidus bacillus (Bifidobacterium lactis), bifidumbacterium bifidum (Bifidobacterium bifidum), bifidobacterium breve (Bifidobacterium breve), bifidobacteria infantis (Bifidobacterium infantis), bifidobacterium adolescentis (Bifidobacterium adolescentis), long bifidus bacillus (Bifidobacterium longum), animal bifidobacteria (Bifidobacterium animalis), bifidobacterium catenulatum (Bifidobacterium catenulatum), tooth bifidus bacillus (Bifidobacterium dentium) etc.Wherein, as preferred example, can enumerate newborn bifidus bacillus (Bifidobacterium lactis).
According to optimal way of the present invention, the survival ability rising agent of milk-acid bacteria and/or bifidus bacillus can be provided, wherein, except the amino acid as effective constituent, also further contain and be selected from Zn, folic acid, MgCO
3With the inorganic salts in their mixture.As such added ingredients, further can enumerate xitix.
According to other modes of the present invention, can provide to be selected from Zn, folic acid, MgCO
3With inorganic salts in their mixture be survival ability rising agent effective constituent, milk-acid bacteria and/or bifidus bacillus.
It is generally acknowledged that milk-acid bacteria has the defense mechanism to acid and/or oxygen, according to its strong and weak different existence the strong bacterium of acid and/or oxygen tolerance, the bacterial strain a little less than the tolerance.Think that cytoactive increases by the such inorganic salts of enzyme reaction in can helper, thereby survival ability improves.Certainly, these are theoretical, do not limit the present invention.Like this, we can say and further add these inorganic salts in amino acid, is being more useful aspect the raising survival ability.
The method of food compositions and raising survival ability
According to other modes in addition of the present invention, can provide the composition that contains survival ability rising agent of the present invention and milk-acid bacteria and/or bifidus bacillus.These compositions are preferably food compositions, as concrete example, can enumerate refreshment drink, milky-drinks, fermented milk, yogourt, lactobacillus drink etc.
The composition that contains survival ability rising agent of the present invention and milk-acid bacteria and/or bifidus bacillus can directly use, and also can further mix with other food and/or other compositions, uses according to conventional treatment method as common food compositions.In addition, for its proterties, also can be state and/or the form of normally used diet product, any of solid (powder, particle, other), pasty state, liquid or suspension for example.
According to an optimal way of the present invention, the manufacture method of making food compositions can be provided, it comprises that with aminoacid addition be in the composition that contains milk-acid bacteria and/or bifidus bacillus under the low ph environment of 2.0～6.5 scope to the pH value.The survival ability that the food compositions of gained has among the present invention improves function.
Here, about the relation between the fermentation time that adds amino acid whose time and food compositions, can with aminoacid addition before the fermentation of said composition, the fermentation among, the fermentation after arbitrary time carry out, from the easy aspect of management effect and/or effect etc. equably goods integral body, be preferably before the fermentation of said composition, the aspect of the amino acid that adds from easy management wholesomely etc. is more preferably before the sterilization of said composition.
That is, according to preferred mode of the present invention, the manufacture method of food compositions further is included in above-mentioned composition adds after the amino acid, carries out the fermentation of composition.
According to the mode of present invention further optimization, the manufacture method of food compositions further comprises and will be selected from Zn, folic acid, MgCO
3Add with amino acid with the inorganic salts in their mixture.
As other compositions that can in composition of the present invention, add, for example can enumerate water, protein, saccharic, lipid, vitamins, mineral substance, organic acid, organic bases, fruit juice and spices etc.In addition, also can enumerate added ingredientss such as jelling agent, stablizer.These compositions also can be used in combination.
In composition of the present invention, following use survival ability rising agent: as the amino acid of survival ability rising agent adding, preferably being to contain more than the 50mg with respect to composition 100g, more preferably to be that 50mg～300mg contains with respect to composition 100g, further preferably being that 50mg～200mg contains with respect to composition 100g.Aminoacids content in the said composition is in above-mentioned scope, give full play to amino acid whose survival ability improve effect aspect be useful, and be effective avoiding amino acid whose a large amount of use that the local flavor of composition and/or rerum natura are brought aspect dysgenic.
In composition of the present invention (being preferably food compositions), milk-acid bacteria is preferably with 10
5More than the CFU/g, more preferably with 10
6～10
9The scope of CFU/g, further preferably with 10
7～10
8The scope of CFU/g contains, and bifidus bacillus is preferably with 10 in addition
5More than the CFU/g, more preferably with 10
6～10
9The scope of CFU/g, more preferably with 10
7～10
8The scope of CFU/g contains.
According to other modes of the present invention, the method for the survival ability of the milk-acid bacteria of improving in the food compositions and/or bifidus bacillus can be provided, it comprises survival ability rising agent of the present invention is added in the composition that contains milk-acid bacteria and/or bifidus bacillus.Here, the interpolation time of survival ability rising agent can be before the fermentation of said composition, the arbitrary time among the fermentation, after the fermentation, from the easy aspect of management effect and/or effect etc. equably goods integral body, be preferably before the fermentation of said composition, the aspect of the amino acid that adds from easy management wholesomely etc. is more preferably before the sterilization of said composition.
In addition, in this manual, use " pact " and/or " about " the expression of value, be included in realize this value of setting the purpose aspect so long as the implication of the change of the value that those skilled in the art just can allow.
Embodiment
Describe the present invention in detail by following example, but the present invention is not limited to these.
(1) strains tested and cultural method
As milk-acid bacteria, use the different bacterial strain of survival ability of (for example, among the fermented milk) under the low ph environment: Lactobacillus gasseri OLL203195 (L.gasseri OLL203195) (FERM BP-11005), Lactobacillus gasseri MEP22040001 (L.gasseri MEP22040001), Lactobacillus gasseri MEP22040002 (L.gasseri MEP22040002), Lactobacillus gasseri JCM1131T (L.gasseri JCM1131T) and bite starch milk bacillus OLL2880 (L.amylovorus OLL2880) (FERM BP-11006).At this moment, use L.gasseri OLL203195 as the representative of the lower thalline of the survival ability under the low ph environment, use L.gasseri MEP22040001 as the representative of the moderate thalline of the survival ability under the low ph environment, use L.gasseri MEP22040002 as the representative of the higher thalline of the survival ability under the low ph environment, use L.gasseri JCM1131T as the representative of the milk-acid bacteria of lactobacillus (Lactobacillus) or the representative of Lactobacillus gasseri (Lactobacillus gasseri).
In addition, L.gasseri OLL203195 (Lactobacillus gasseri OLL203195) entrusts the biological preservation center preservation of Independent Administrative Leged Industrial Technology Complex Inst's patent on September 2nd, 2008, this microorganism with preserving number FERM BP-11005 by preservation.
In addition, L.amylovorus OLL2880 (Lactobacillus amylovorus OLL2880) entrusts the biological preservation center preservation of Independent Administrative Leged Industrial Technology Complex Inst's patent on September 2nd, 2008, this microorganism with preserving number FERM BP-11006 by preservation.
And JCM refers to RIKEN's microflora preservation facility (Japan Collection of Microorganisms), becomes microbial material exploitation chamber, Physical Chemistry Inst Biological resources center (RIKEN BRC) now.
Each bacterial strain is used the anaerobism culture systems in the MRS substratum (ア ネ ロ パ Star Network (trade(brand)name, ガ ス KCC of Mitsubishi system) carries out anaerobism and cultivates (37 ℃, 24 hours).Nutrient solution with gained is concentrated into 10 times afterwards, uses 0.85% physiological saline suspension, makes thalline concentrated solution (cell concentration: about 10
10CFU/g).
(2) preparation of working stock culture
The 10 weight % aqueous solution of skim-milk were sterilized 10 minutes at 95 ℃, then to the starter of wherein inoculating 0.15 weight % (isolated mixed culture fermentation agent from Mingzhi's ten victory yogourt), after 37 ℃ of bottom fermentations to its acidity reaches 0.75, be cooled to 4 ℃, as working stock culture (bulk starter).
(3) mensuration of the survival ability among the fermented milk
Yogourt mixture (yogurt mix) (raw material milk) (table 1) after sterilization under 95 ℃ the top temperature condition, is inoculated above-mentioned working stock culture 3 weight % and each milk-acid bacteria 1 weight % therein, and fermenting to acidity at 43 ℃ reaches 0.75.
As survival ability rising agent or its comparative example, use amino acid (tyrosine, tryptophane, Histidine, methionine(Met), halfcystine, L-Ala) (each 100mg/100g), vitamins C (100mg/100g), MgCO respectively
3(200mg/100g), folic acid (200 μ g/100g), zinc (Zn) are (1mg/100g).In principle, these survival ability rising agents and comparative example are adding (wherein, vitamins C and folic acid is because poor to hot tolerance, thereby adds) with specified amount before the above-mentioned fermentation and before the sterilization after sterilization.After the fermentation ends, each sample is put into half resistance cup retaining container, be cooled to 4 ℃, use heat sealing machine to cover aluminium lid then.
The fermented milk of each sample that is stamped aluminium lid that obtains is preserved down at 4 ℃.
Preserving beginning after 1 day and (adding in the BL substratum of 5% defiber horse blood by the aerobic cultivation of BL (+) substratum respectively after 16 days, under aerobic conditions cultivate) and the LBS anaerobism cultivate (in the LBS substratum, use anaerobism culture systems (ア ネ ロ パ Star Network (trade(brand)name, ガ ス KCC of Mitsubishi system) is under anaerobic cultivated), with the survival ability (storage temperature: 4 ℃) among 72 hours affirmation fermented milks.
Particularly, obtain the viable count in each sample, survival rate is with the bacterium number of the bacterium number after 16 days divided by 1 day, converts with % and tries to achieve.The bacterium number here uses the mean value in the substratum that the bacterium number is the highest in the employed substratum.
The simple and easy cooperation of table 1. yogourt mixture (not needing the processing that homogenizes)
Experimental result is shown in following table 2 and table 3.
In addition, in table 2 and the table 3, because the date manufactured difference, the survival rate difference in the control group is because the experimental error of every day.
The survival rate (%:16 days/1 day) of each milk-acid bacteria in fermented-milk in the table 2.4 ℃ preservation
The survival rate (%:16 days/1 day) of each milk-acid bacteria in fermented-milk in the table 3.4 ℃ preservation
In addition, for vitamins C, MgCO
3, folic acid and zinc (Zn) each situation, experimental result is shown in following table 4 and table 5.
The survival rate of L.gasseri MEP22040001 in fermented-milk in the table 4.4 ℃ preservation (%:8 or 16 days/1 day)
| ? | 1 day | 8 days | 16 days |
| Control group | 100 | 2.0 | 0.3 |
| Zn interpolation group | 100 | 26.5 | 0.2 |
| Folic acid interpolation group | 100 | 23.8 | 0.5 |
| MgCO3 interpolation group | 100 | 27.5 | 3.0 |
The survival rate of L.gasseri OLL203195 in fermented-milk in the table 5.4 ℃ preservation (%:8 or 16 days/1 day)
| ? | 1 day | 8 days | 16 days |
| Control group | 100 | 5.7 | 0.7 |
| Zn interpolation group | 100 | 10.4 | 0.5 |
| Folic acid interpolation group | 100 | 6.6 | 0.6 |
| MgCO3 interpolation group | 100 | 14.7 | 3.1 |
(4)
The mensuration of survival ability (influence that is caused by the difference of amount of amino acid)
Use L.gasseri OLL2680 as milk-acid bacteria, and as amino acid whose kind and addition such as the following table of survival ability rising agent, in addition, similarly obtain survival ability (survival rate) with the experiment of above-mentioned (3).
The result is shown in following table 6.
The survival rate (%:16 days/1 day) of L.gasseri JCM1131T in fermented-milk in the table 6.4 ℃ preservation
(5)
The mensuration of survival ability (influence that is caused by the difference of amount of amino acid)
Use L.gasseri OLL2802 and L.gasseri OLL2680 as milk-acid bacteria, and use amino acid (tryptophane) as the survival ability rising agent, its addition is 1,10,50 and 100mg/100g, in addition, similarly obtains survival rate with the experiment of above-mentioned (3).
Experimental result is shown in following table 7.
The survival rate (%:16 days/1 day) of each milk-acid bacteria in fermented-milk in the table 7.4 ℃ preservation
According to The above results, when adding tryptophane concentration (amino acid) above 50mg/100g, confirmed that the survival ability of milk-acid bacteria improves effect.
(6)
Survival ability is measured (using the situation of amino acid whose mixture)
Use L.gasseri OLL2802 and L.gasseri OLL2680 as milk-acid bacteria, and use the combination (mixture) of following 2 seed amino acids as the survival ability rising agent, in addition, similarly obtain survival rate with the experiment of above-mentioned (3).
The amino acid combination of experiment is as follows.
(a) tryptophane: 50mg/100g+ Histidine: 50mg/100g
(b) tryptophane: 50mg/100g+ tyrosine: 50mg/100g
(c) tryptophane: 50mg/100g+ halfcystine: 50mg/100g
Experimental result is shown in following table 8.
The survival rate (%:16 days/1 day) of each milk-acid bacteria in fermented-milk in the table 8.4 ℃ preservation
(7)
The mensuration of survival ability (using the situation of bifidus bacillus)
Use bifidus bacillus B.animalis subsp.lactis JCM10602T (bifidobacterium animalis acid subspecies JCM10602T) to replace milk-acid bacteria, and use amino acid (tryptophane) as the survival ability rising agent, its addition is 50,100 and 200mg/100g, in addition, similarly obtain survival rate with the experiment of above-mentioned (3).
Experimental result is shown in following table 9.
The survival rate (%:16 days/1 day) of bifidus bacillus in fermented-milk in the table 9.4 ℃ preservation
Claims (24)
1. the survival ability rising agent of milk-acid bacteria and/or bifidus bacillus, it is effective constituent with amino acid.
2. survival ability rising agent according to claim 1, wherein, amino acid is the amino acid that is selected from tyrosine, tryptophane, Histidine, methionine(Met), halfcystine, L-Ala and their mixture.
3. survival ability rising agent according to claim 1 and 2, wherein, milk-acid bacteria and bifidus bacillus are probiotic bacteriums.
4. according to each described survival ability rising agent of claim 1～3, it improves milk-acid bacteria under the low ph environment that the pH value is 2.0～6.5 scope and/or the survival ability of bifidus bacillus.
5. according to each described survival ability rising agent of claim 1～4, it improves milk-acid bacteria among yogourt or the fermented milk and/or the survival ability of bifidus bacillus.
6. according to each described survival ability rising agent of claim 1～5, wherein, milk-acid bacteria is the lactobacillus milk-acid bacteria.
7. according to each described survival ability rising agent of claim 1～6, wherein, further comprise and be selected from Zn, folic acid, MgCO
3With the inorganic salts in their mixture.
8. composition, it comprises each described survival ability rising agent and milk-acid bacteria and/or bifidus bacillus of claim 1～7.
9. food compositions according to claim 8, it is yogourt or fermented milk.
10. according to Claim 8 or 9 described food compositions, wherein, being to contain the amino acid that is added into as the survival ability rising agent more than the 50mg with respect to composition 100g.
11. the manufacture method of food compositions, it comprises that with aminoacid addition be in the composition that contains milk-acid bacteria and/or bifidus bacillus under the low ph environment of 2.0～6.5 scope to the pH value.
12. method according to claim 11, it further is included in above-mentioned composition and adds after the amino acid, carries out the fermentation of composition.
13. according to claim 11 or 12 described methods, wherein, amino acid is the amino acid that is selected from tyrosine, tryptophane, Histidine, methionine(Met), halfcystine, L-Ala and their mixture.
14. according to each described method of claim 11～13, wherein, milk-acid bacteria and bifidus bacillus are probiotic bacteriums.
15. according to each described method of claim 11～14, wherein, food compositions is yogourt or fermented milk.
16. according to each described method of claim 11～15, wherein, milk-acid bacteria is the lactobacillus milk-acid bacteria.
17. according to each described method of claim 11～16, it further comprises and will be selected from Zn, folic acid, MgCO
3Add with amino acid with the inorganic salts in their mixture.
18. according to each described method of claim 11～17, wherein, amino acid whose addition is more than the 50mg with respect to composition 100g.
19. the method for the milk-acid bacteria in the raising food compositions and/or the survival ability of bifidus bacillus, it comprises aminoacid addition in the composition that contains milk-acid bacteria and/or bifidus bacillus.
20. method according to claim 19 wherein, is added amino acid whose composition and is under the low ph environment that the pH value is 2.0～6.5 scope.
21. according to claim 19 or 20 described methods, it is included in before the fermentation of described composition, with described aminoacid addition in described composition.
22. according to each described method of claim 19～21, wherein, amino acid is the amino acid that is selected from tyrosine, tryptophane, Histidine, methionine(Met), halfcystine, L-Ala and their mixture.
23. amino acid whose purposes be used for to improve the pH value and is milk-acid bacteria under the low ph environment of 2.0～6.5 scope and/or the survival ability of bifidus bacillus.
24. purposes according to claim 23, wherein, amino acid is the amino acid that is selected from tyrosine, tryptophane, Histidine, methionine(Met), halfcystine, L-Ala and their mixture.
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| PCT/JP2011/068654 WO2012023578A1 (en) | 2010-08-19 | 2011-08-18 | Agent for improvement in survival of lactic acid bacterium and/or bifidobacterium |
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| JP6088821B2 (en) | 2017-03-01 |
| JP2017093441A (en) | 2017-06-01 |
| WO2012023578A1 (en) | 2012-02-23 |
| CN103189499B (en) | 2016-08-10 |
| JPWO2012023578A1 (en) | 2013-10-28 |
| JP6483653B2 (en) | 2019-03-13 |
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