CN108291192A - 能够抑制饱和脂肪酸的摄入量的畜肉的制造方法 - Google Patents
能够抑制饱和脂肪酸的摄入量的畜肉的制造方法 Download PDFInfo
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- CN108291192A CN108291192A CN201680049729.5A CN201680049729A CN108291192A CN 108291192 A CN108291192 A CN 108291192A CN 201680049729 A CN201680049729 A CN 201680049729A CN 108291192 A CN108291192 A CN 108291192A
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Abstract
本发明以提供饱和脂肪酸含量少的肉食为课题。发现了通过向家畜动物供给包含植物乳杆菌(Lactobacillus plantarum)BB‑PLT(乳酸菌BB‑PLT菌株)(NITE BP‑02097)的饲料，在加热烹调后，饱和脂肪酸含量减少、一元不饱和脂肪酸含量增加。因此，本发明涉及植物乳杆菌(Lactobacillus plantarum)BB‑PLT(NITE BP‑02097)、含有该乳酸菌的家畜用饲料、包括向家畜动物供给该乳酸菌的肉用家畜的饲养方法、以及邮通过该饲养方法饲养的家畜动物得到的食用肉等。
Description
交叉引用
本申请基于2015年8月31日在日本提出申请的日本特愿2015-170466号要求优先权，该申请中记载的内容全部被直接援引于本说明书。另外，在本申请中引用的专利、专利申请以及文献中记载的内容全部被直接援引于本说明书。
技术领域
本发明涉及利用乳酸菌饲料改善肉食品质的领域。特别是，本发明涉及提供饱和脂肪酸含量少的肉食的方法。
背景技术
原本，由于动物性脂肪与植物性脂肪相比含有更多的饱和脂肪酸，因此肉食会导致肥胖、高脂血症而被敬而远之。然而，肉食为包含优质的蛋白质、氨基酸的重要食材，已成为饮食生活中必要的不可或缺的食品。
发明内容
为此，本发明人以提供饱和脂肪酸含量少、柔软的肉食为课题，对乳酸菌进行了研究，结果发现，通过向家畜动物供给包含植物乳杆菌(Lactobacillus plantarum)BB-PLT(乳酸菌BB-PLT菌株)(NITE BP-02097)的饲料，在加热烹调后，饱和脂肪酸含量减少、一元不饱和脂肪酸含量增加。
即，本发明是基于植物乳杆菌(Lactobacillus plantarum)BB-PLT(乳酸菌BB-PLT菌株)(NITE BP-02097)的发现而完成的，具体涉及以下的发明。
(1)乳酸菌，其为植物乳杆菌(Lactobacillus plantarum)BB-PLT(NITE BP-02097)。
(2)家畜用饲料，其含有(1)所述的乳酸菌。
(3)肉用家畜的饲养方法，其包括：向家畜动物供给(1)所述的乳酸菌。
(4)上述(3)所述的饲养方法，其中，上述肉用家畜是提供饱和脂肪酸含量会通过加热而减少的肉食的肉用家畜。
(5)上述(4)所述的饲养方法，其中，上述饱和脂肪酸为棕榈酸和/或硬脂酸。
(6)上述(3)～(5)中任一项所述的饲养方法，其中，上述肉用家畜是提供一元不饱和脂肪酸含量会通过加热而增加的肉食的肉用家畜。
(7)上述(6)所述的饲养方法，其中，上述一元不饱和脂肪酸为选自棕榈烯酸、油酸及异油酸中的1种以上的一元不饱和脂肪酸。
(8)上述(3)～(7)中任一项所述的饲养方法，其中，上述肉用家畜动物为牛。
(9)由肉用家畜动物得到的食用肉或其加工品，所述肉用家畜动物是利用(3)～(8)中任一项所述的方法饲养而成的。
(10)上述(9)所述的食用肉或其加工品，其中，上述食用肉是饱和脂肪酸含量会通过加热而减少的食用肉。
(11)上述(10)所述的食用肉或其加工品，其中，上述饱和脂肪酸为棕榈酸和/或硬脂酸。
(12)上述(9)～(11)中任一项所述的食用肉或其加工品，其中，上述食用肉为一元不饱和脂肪酸含量会通过加热而增加的食用肉。
(13)上述(12)所述的食用肉或其加工品，其中，上述一元不饱和脂肪酸为选自棕榈烯酸、油酸及异油酸中的1种以上的一元不饱和脂肪酸。
或者，本发明涉及肉用家畜养殖用饲料组合物，其含有植物乳杆菌(Lactobacillus plantarum)BB-PLT(NITE BP-02097)作为有效成分，可提供饱和脂肪酸含量会通过加热而减少、和/或一元不饱和脂肪酸含量会通过加热而增加的肉食。
因此，在一实施方式中，本发明涉及植物乳杆菌(Lactobacillus plantarum)BB-PLT(乳酸菌BB-PLT菌株)(NITE BP-02097)以及含有其的家畜用饲料。植物乳杆菌(Lactobacillus plantarum)BB-PLT(乳酸菌BB-PLT菌株)(NITE BP-02097)是从日本北海道带广市的青贮饲料中分离的乳酸菌，于2015年8月10日以保藏号NITE BP-02097保藏于国家技术评估学会,专利微生物保藏中心(千叶县木更津市Kazusa镰足2-5-8)。
在本说明书中，家畜或家畜动物是指主要以利用其产品(奶、肉、蛋、毛、皮、毛皮、劳动力等)为目的而被饲养的动物。另外，在本说明书中，肉用家畜动物是指以利用作为其产品的肉为目的而被饲养的动物。作为家畜动物或肉用家畜动物，可列举例如：牛、马、水牛、鹿、绵羊、山羊、羊驼、猪、野猪、兔、鸡、鹌鹑、鸵鸟、火鸡、鹅、鸭、雉鸡、珍珠鸡。
在本说明书中，“食用肉”是指以人食用为目的的上述家畜动物的肉，优选为经过加热烹调后被食用的肉。另外，所谓“食用肉的加工品”，只要是以人食用为目的的上述家畜动物的肉的加工品则没有特别的限制，除了火腿、香肠、培根、肉干、萨拉米香肠以及咸牛肉等主要来源于肉而制造的成为烹调的材料的加工品以外，还包括汉堡、肉丸、咖喱、肉酱以及汤等经烹调而成的加工品。
通过使肉用家畜食用本说明书中记载的乳酸菌BB-PLT菌株，可使其肉的饱和脂肪酸含量通过加热而减少。作为饱和脂肪酸，可列举例如：月桂酸、肉豆蔻酸、棕榈酸以及硬脂酸。另外，通过使肉用家畜食用本说明书中记载的乳酸菌BB-PLT菌株，可使其肉的一元不饱和脂肪酸含量通过加热而增加。作为一元不饱和脂肪酸，可列举例如：α-亚麻酸、二十碳五烯酸、二十二碳六烯酸、亚油酸、γ-亚麻酸、花生四烯酸、棕榈烯酸、油酸及异油酸。
发明的效果
通过向家畜动物供给含有本发明的乳酸菌BB-PLT菌株的饲料，由该家畜动物得到的食用肉在经过加热烹调后，饱和脂肪酸含量减少、一元不饱和脂肪酸含量增加。已知饱和脂肪酸会增加胆固醇、不饱和脂肪酸会降低胆固醇，因此，通过提供本说明书中记载的乳酸菌BB-PLT菌株或含有其的饲料，可以得到更健康的肉食。
附图说明
[图1]示出了对以每1头1天20g的量每日供给了乳酸菌制剂的利摩日种(リモージュ種)雄性肥育牛(每组12头)的第7胸椎上的胸最长肌于95℃进行加热处理之后，进行饱和脂肪酸分析的结果的图表。纵轴表示与加热前相比的加热之后的饱和脂肪酸的变化量(％)。黑的柱形图(左)为对照组(乳酸菌制剂非施用组)，饱和脂肪酸增加了0.14％。灰色的柱形图(右)为乳酸菌制剂施用组，饱和脂肪酸的量减少了2.72％。
[图2]示出了在与图1相同的实验中，进行一元不饱和脂肪酸分析的结果的图表。纵轴表示一元不饱和脂肪酸的变化量(％)。黑的柱形图(左)为对照组(乳酸菌制剂非施用组)，一元不饱和脂肪酸量增加了0.74％。灰色的柱形图(右)为乳酸菌制剂施用组，一元不饱和脂肪酸的量增加了3.32％。
[图3]示出了在与图1相同的实验中，对各脂肪酸的变化量进行分析的结果的图表。从上方开始依次表示：顺-11-二十碳烯酸甲酯(C20：1n9)、异油酸(C18：1n7)、油酸(C18：1n9)、棕榈烯酸(C16：1n7)、硬脂酸(C18)、棕榈酸(C16)、十五烷酸(C15)以及肉豆蔻酸(C14)。黑的柱形图(上)表示乳酸菌制剂施用组，灰色的柱形图(下)表示对照组(乳酸菌制剂非施用组)。
具体实施方式
1.乳酸菌BB-PLT菌株的培养
本菌可以使用适于乳酸菌的培养基，使培养温度为15～40℃(优选25～35℃)、培养pH为pH 3.5～9.0(优选为pH 4.5～7.0)、培养时间为6～30小时进行培养。作为具体例，可以将本菌接种于MRS液体培养基，于25～35℃培养24小时。进一步，在二次培养的情况下，可以将培养液喷雾至经过了灭菌的麦麸，于25～35℃培养3天。在一实施方式中，本发明涉及乳酸菌BB-PLT菌株的用于制造肉用家畜用饲料的用途，所述肉用家畜用饲料用于养殖提供饱和脂肪酸含量会通过加热而减少的肉食、和/或一元不饱和脂肪酸含量会通过加热而增加的肉食的肉用家畜。或者，本发明涉及用于养殖肉用家畜的乳酸菌BB-PLT菌株，所述肉用家畜提供饱和脂肪酸含量会通过加热而减少的肉食、和/或一元不饱和脂肪酸含量会通过加热而增加的肉食。
2.乳酸菌BB-PLT菌株向家畜动物的供给
在一实施方式中，本发明涉及家畜的饲养方法，该方法包括：向家畜动物供给乳酸菌BB-PLT菌株(或含有乳酸菌BB-PLT菌株的家畜用饲料)。在本方法中，乳酸菌BB-PLT菌株与饲料一起被供给至家畜动物。乳酸菌BB-PLT菌株可以配合适当的饲喂方法而以片剂、颗粒状、胶囊状等固体状、凝胶状、液体状等形式供给。优选直接以活菌的形式供给乳酸菌BB-PLT菌株。供给可以根据家畜动物的体重而确定，例如，对于牛的情况而言，可以设为1天10～100g(优选为40g)。对于本发明的饲料向家畜动物的供给期间没有特别的限定，可以根据家畜动物的种类而改变，优选为可以在饲养的整个期间内供给。需要说明的是，也可以仅在饲养期间的一部分(1年、半年、3个月、1个月等)供给。除了供给本发明的饲料以外，可以通过通常采用的饲养方法饲养家畜动物。
由供给了本发明的饲料的肉用家畜动物得到的食用肉及其加工品，可以与供给了通常饲料的肉用家畜动物同样地得到。
实施例
以下，为了更具体地说明本发明而示出实施例，但本发明不受其限制。需要说明的是，在本说明书整体中引用的全部文献通过参考而被直接并入本说明书。
(实施例1)植物乳杆菌BB-PLT(乳酸菌BB-PLT菌株)
植物乳杆菌(Lactobacillus plantarum)BB-PLT(乳酸菌BB-PLT菌株)分离自日本国北海道带广市的青贮饲料。乳酸菌BB-PLT菌株以保藏号NITE BP-02097(保藏日2015年8月10日)保藏于国家技术评估学会,专利微生物保藏中心(千叶县木更津市Kazusa镰足2-5-8)。
使用MRS肉汤(OXOID公司制)培养的植物乳杆菌(Lactobacillus plantarum)BB-PLT(乳酸菌BB-PLT菌株)的细菌学性质如下所述。需要说明的是，对于糖同化性，使用糖类发酵性试验用基础培养基(向胰蛋白胨10.0g、酵母提取物5.0g、溴甲酚紫0.06g中添加蒸馏水至总量达到1000ml，调整至pH 6.8之后，于121℃高压灭菌15分钟)进行了培养。
细胞的形态：杆菌
孢子形成：无
运动性：无，
革兰氏染色：+
对氧的敏感性：兼性厌氧性
在15℃下的生长：+
在45℃下的生长：-
乳酸发酵：均型
由葡萄糖的气体的生成：-
由精氨酸的氨的生成：-
马尿酸钠的水解性：-
4％氯化钠耐受性：-
糖同化性：阿拉伯糖(-)、木糖(-)、鼠李糖(-)、核糖(+)、葡萄糖(+)、甘露糖(+)、果糖(+)、半乳糖(+)、蔗糖(+)、麦芽糖(+)、纤维二糖(+)、乳糖(+)、海藻糖(+)、蜜二糖(+)、棉子糖(+)、松三糖(+)、甘露醇(+)、山梨糖醇(+)、七叶灵(+)、水杨甙(+)、苦杏仁甙(+)、葡糖酸钠(+)
生成乳酸：DL乳酸
(实施例2)乳酸菌BB-PLT菌株活菌剂的制备
将本菌接种于MRS液体培养基，于25～35℃原代培养24小时。将培养液喷雾至经过了灭菌的麦麸，于25～35℃二次培养3天，得到了乳酸菌活菌剂。得到的乳酸菌活菌剂中包含的本菌的菌数为3.0×109CFU/g。
(实施例3)由供给乳酸菌活菌剂引起的牛的脂肪酸组成变化
(1)向牛供给乳酸菌活菌剂以及样品的采集
使用利摩日种雄性肥育牛(每组12头)，将乳酸菌制剂以每1头1天20g的量与通常的饲料混合，对乳酸菌施用组每日供给。屠宰后立即采集第7胸椎上的胸最长肌。将采集的鲜肉进行真空包装，以5℃以下的冷藏状态进行运输。就脂肪酸组成分析而言，去除不需要的部分，并以垂直于肌纤维的方式尽可能薄地切成圆片后于-30℃进行冷冻保存直到进行分析为止。需要说明的是，脂肪酸组成分析在冷冻保存后10天以内进行。
(2)加热处理
以使得肌纤维变得明确的方式将样品约50g切成立方体，并放入塑料袋、使得形状不塌陷。将其放入95℃的热水，当中心部分温度达到75℃时从热水中取出并冷却至达到室温。
(3)脂肪酸组成分析
对于脂肪酸，利用氯仿:甲醇溶液(V:V＝2:1)进行萃取之后，通过气相色谱法(Agilent Technologies 6890N)进行了分析。
将结果示于图1～图3。进行将含有植物乳杆菌(Lactobacillus plantarum)BB-PLT的饲料供给肥育牛而得到的鲜肉的加热烹调后的脂肪酸组成分析，结果发现，供给组的饱和脂肪酸含量减少、一元不饱和脂肪酸含量增加。在各脂肪酸成分中，作为饱和脂肪酸的棕榈酸(C16)和硬脂酸(C18)减少，作为一元不饱和脂肪酸的棕榈烯酸(C16：1n7)、油酸(C18：1n9)、异油酸(C18：1n7)增加。另外，关于不饱和脂肪酸/饱和脂肪酸之比，也伴随上述组成变化而增加。
PCT/RO/134表
Claims (13)
1.乳酸菌，其为植物乳杆菌(Lactobacillus plantarum)BB-PLT(NITE BP-02097)。
2.家畜用饲料，其含有权利要求1所述的乳酸菌。
3.肉用家畜的饲养方法，其包括：向家畜动物供给权利要求1所述的乳酸菌。
4.根据权利要求3所述的饲养方法，其中，所述肉用家畜是提供饱和脂肪酸含量会通过加热而减少的肉食的肉用家畜。
5.根据权利要求4所述的饲养方法，其中，所述饱和脂肪酸为棕榈酸和/或硬脂酸。
6.根据权利要求3～5中任一项所述的饲养方法，其中，所述肉用家畜是提供一元不饱和脂肪酸含量会通过加热而增加的肉食的肉用家畜。
7.根据权利要求6所述的饲养方法，其中，所述一元不饱和脂肪酸为选自棕榈烯酸、油酸及异油酸中的1种以上的一元不饱和脂肪酸。
8.根据权利要求3～7中任一项所述的饲养方法，其中，所述肉用家畜动物为牛。
9.由肉用家畜动物得到的食用肉或其加工品，所述肉用家畜动物是利用权利要求3～8中任一项所述的方法饲养而成的。
10.根据权利要求9所述的食用肉或其加工品，其中，所述食用肉为饱和脂肪酸含量会通过加热而减少的食用肉。
11.根据权利要求10所述的食用肉或其加工品，其中，所述饱和脂肪酸为棕榈酸和/或硬脂酸。
12.根据权利要求9～11中任一项所述的食用肉或其加工品，其中，所述食用肉为一元不饱和脂肪酸含量会通过加热而增加的食用肉。
13.根据权利要求12所述的食用肉或其加工品，其中，所述一元不饱和脂肪酸为选自棕榈烯酸、油酸及异油酸中的1种以上的一元不饱和脂肪酸。
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| CN115363174A (zh) * | 2015-08-31 | 2022-11-22 | 株式会社生物平衡 | 能够抑制饱和脂肪酸的摄入量的畜肉的制造方法 |
| CN115363174B (zh) * | 2015-08-31 | 2024-07-12 | 株式会社生物平衡 | 能够抑制饱和脂肪酸的摄入量的畜肉的制造方法 |
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| CN114591860A (zh) * | 2022-03-17 | 2022-06-07 | 贵州大学 | 一种高载乳酸菌肉用直投式发酵剂及其制备方法和应用 |
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| CN115363174B (zh) * | 2015-08-31 | 2024-07-12 | 株式会社生物平衡 | 能够抑制饱和脂肪酸的摄入量的畜肉的制造方法 |
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| JPWO2017038601A1 (ja) | 2018-06-28 |
| AU2016314014B2 (en) | 2019-10-24 |
| EP3345992A4 (en) | 2019-05-01 |
| CA2996816C (en) | 2021-01-26 |
| NZ740286A (en) | 2019-06-28 |
| CN115363174A (zh) | 2022-11-22 |
| AU2016314014A1 (en) | 2018-03-22 |
| CA2996816A1 (en) | 2017-03-09 |
| EP3345992B1 (en) | 2020-07-22 |
| EP3345992A1 (en) | 2018-07-11 |
| CN108291192B (zh) | 2022-05-03 |
| ES2819126T3 (es) | 2021-04-15 |
| JP6901773B2 (ja) | 2021-07-14 |
| WO2017038601A1 (ja) | 2017-03-09 |
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