CN110558459A

CN110558459A - Water (W)

Info

Publication number: CN110558459A
Application number: CN201910481610.0A
Authority: CN
Inventors: 松尾敏郎
Original assignee: Matsuo Tomoko; Shitang Co Ltd; Zhen Binghao; Mugpro Functional Food Co Ltd
Current assignee: Matsuo Tomoko; Shitang Co Ltd; Zhen Binghao; Mugpro; Mugpro Functional Food Co Ltd
Priority date: 2018-06-05
Filing date: 2019-06-04
Publication date: 2019-12-13
Also published as: JP6781735B2; JP2019209255A

Abstract

In the literature, there is a method of sterilization and disinfection using magnesium chloride, in which magnesium chloride having bactericidal activity against water in liquids such as milk, fruit juice, drinking water, etc. is added in a small amount to the liquid. In addition, there is a description that "magnesium chloride has a bactericidal activity against various bacteria under an atmosphere of 2ppm with respect to water". The present invention is conceived based on this idea. Water obtained by adding 0.8g to 1.5g of magnesium chloride to 2 liters of water has a mild taste, and can provide a good feeling as if it were a spring water and a delicious drinker, and is therefore useful, neither turbid nor smelly, and is also highly expected for the effect of preservation.

Description

Water (W)

Technical Field

The present invention relates to water that enables drinking water to be preserved for a long period of time.

Background

As for the relation between magnesium chloride and water, for example, japanese patent publication No. h 05-11952 relates to a method of sterilization and disinfection using magnesium chloride in which a small amount of magnesium chloride having bactericidal activity against water in a liquid such as milk, fruit juice, drinking water, etc. is added to the liquid (patent document 1), and describes that "magnesium chloride has bactericidal activity against almost all kinds of bacteria in an atmosphere of 2ppm with respect to water". The invention is also based on this concept.

Further, Japanese patent application laid-open No. 11-123385 relates to a magnesium hydroxide solid solution, not to magnesium chloride, but magnesium ions are eluted in a slight amount and the solution is alkalinized although the magnesium hydroxide solid solution is insoluble in water. It is described that the magnesium ions have a bactericidal action in this state, and it is considered that the eluted magnesium ions act on bacteria. In addition, the case where calcium, aluminum and zinc are contained is also studied. Further, it is considered that solid solutions and other precipitates can be removed and clarification can be achieved as a result if solid-liquid separation is performed after sterilization treatment, and the following is described as a means for sterilization and purification of water (patent document 2): ". 0.01% by weight or more of Mg (OH) selected from the group consisting of Mg and Mg is added to the raw water₂And Mg_0.9－1.0Ca_0.1－0(OH)₂At least one of the solid solutions of the magnesium compounds represented by (a) is allowed to contact for about 1 hour or more, and then subjected to solid-liquid separation and pH adjustment with an acid, as appropriate, as required.

Granulating the magnesium compound to a maximum diameter of about 0.1 to 10 mm.

While preventing the formation of slime due to the proliferation of bacteria, harmful components such as phosphate ions, which are eutrophication components, can be removed to a high degree. ".

Therefore, the examples of patent document 2 are explained as follows: the river water was collected, the solids contained therein were removed by filtration, and 100ml of the obtained water was poured into a Erlenmeyer flask, and the Erlenmeyer flask was covered with a silica gel stopper to perform moist heat sterilization. To which were added respective additives shown in Table 1the BET specific surface area of the amount was 28m²Mg per g_0.95Zn_0.05O, and then inoculating the cultured E.coli to about 10(5) cells/ml, and shaking at 35 ℃. Samples were taken 1, 3, 5 and 24 hours after inoculation of the bacteria, and the number of bacteria contained was determined by the pour plate method ". The pour culture method is, for example, a culture method for examining the number of bacteria in a liquid sample (solid is dissolved in a diluent), and this method is also applicable to a case where the amount of an inoculated sample is large.

TABLE 1

Next, in Andrea Nocker et al, 4 "Antimicrobial properties of Magnesium chloride at low pH in the presence of ionic bases", Magnesium Research, 2014, Apr-Jun, 27(2), and 57-68 (non-patent document 1), the following are described: the bactericidal effect can be indicated by the acidification (pH stress) that occurs when magnesium chloride is dissolved in water. That is, it is demonstrated that there is a possibility of "pH stress" in the bacterial proliferation inhibitory action of magnesium chloride. However, since the bacteria growth inhibitory action of magnesium chloride does not occur at neutral pH as described in non-patent document 1, the structure with alkaline pH is not considered to be magnesium hydroxide, which is another substance, as described in patent documents 1 and 2. The outline will be described below.

Non-patent document 1 describes: "magnesium is an indispensable element for life and is commonly found in all living things. Different cations play an important role in the stabilization of coenzyme factors, signaling molecules and cellular components. In microbiological experiments, magnesium salts are typically associated with good results, which we should not surprise. However, in this study using Listeria monocytogenes as model organism, we focused on Mg (as MgCl) as stress enhancer₂Form(s) of a particular application. The method has been proved that: although MgCl₂The survival rate of bacteria is not affected at a pH around neutral, but the culture ability is strongly impaired if the cell suspension is exposed to salt at an acidic pHAnd redox activity. This cause was confirmed by a number of gram-negative and gram-positive bacterial species. Magnesium salts exhibit antibacterial properties by drastically increasing the acidity in the presence of anionic bases (except TRIS) such as phosphate, lactate, or acetate. MgCl₂The antibacterial activity of the antibacterial agent is far stronger than that of NaCl, KCl or CaCl₂The antibacterial activity of (1). Over MgSO₄Neutralizing or exposing cells to MgCl in phosphate buffer at pH 5 or more₂In the case of (2), no effect was observed. Acid stress factor MgCl₂The salt-specific effect on the survival rate of microorganisms is enhanced. Further discussion is needed in this regard. In addition to its effect on surface disinfection, this observation confirms MgCl₂For the treatment of skin diseases (healthy skin is an acidic environment) and, moreover, helps to understand the salt (Mg) from the dead sea²⁺And Cl^－All most abundantly present) has a curative property. ".

Documents of the prior art

Patent document

Patent document 1: japanese examined patent publication (Kokoku) No. 05-11952;

Patent document 2: japanese patent laid-open publication No. 11-123385;

Non-patent document

Non-patent document 1: andreas Nocker et al 4, "Antimicrobial properties of Magnesium chloride at low pH in the presence of ionic bases", [ online ], 2014.Apr. Jun, 27(2), Magnesium Research, pages 57-68, [ average 30 years 6-month-4-day search ], Internet < URL: http: // www.jle.com/download/mrh-302391-antimicrobial properties of magnesium chloride at low ph in the presence of anionic bases-WxXuAH 8AAQEAAD0 IoJkAAO-a. pdf.

Disclosure of Invention

Technical problem

The results of non-patent document 1 are as follows.

Adding MgC1 above 150mM at low pH₂Then the antibacterial effect is produced. (FIG. 3)

If 4 is added at low pHMgCl of 00mM₂then, a cell membrane damaging effect is produced. (FIG. 4)

if 400mM MgCl is added at low pH₂Therefore, neither gram-negative bacteria (E.coli, typhoid bacteria) nor gram-negative bacteria (enterococcus and Staphylococcus aureus) can proliferate. (FIG. 5)

Colibacillus typhoid bacteria enterococcus yellow staphylococcus

FIG. 5 Effect of E.coli, S.typhosa, enterococcus, S.flavus exposure to MgCl2 and NaCl at pH7, pH3 or pH 2. The cells were exposed to 400mM of salt for 20 minutes, respectively. A cell suspension without salt was used as a control. The pH of the mixed buffer-salt solution is shown. After exposure, the cells were resuspended in neutral buffer, diluted stepwise and a quantity was inoculated in TSA (nutrient medium). An image of a representative panel is shown in fig. 1.

The present invention is directed to the following, after considering the above-mentioned patent document 1 and the like.

1. It is believed that the pH drops if magnesium chloride is dissolved in water. I.e. as magnesium chloride (Mg)²⁺And Cl^－) The special property of + cations is that they have the smallest ionic radius and the highest charge density compared to other cations. As a result, the interaction with water molecules is enhanced, and the hydrogen ion supplying property of water molecules is improved, thereby lowering the pH.

2. When magnesium chloride is added to an acidic medium in which bacteria can be proliferated, the proliferation of the bacteria is inhibited, that is, the pH of the medium is lowered, for example, by "pH stress".

3. As described above, the "pH stress" as the effect of magnesium chloride, for example, by comparing pH3 (without magnesium chloride) and pH3.3 (with magnesium chloride), the growth of bacteria was inhibited under the condition of pH3.3 being high in pH. One of the reasons for this is considered to be: a donor function formed by hydrogen ions and magnesium chloride ions.

4. thus, as a further element, the following conclusions are based: the role of magnesium in membrane transport, interaction of ions with proteins or lipids, and the like shall be applied in the future.

Means for solving the problems

From the viewpoint of solving the above problems, long-term storage of tap water, water-shortage areas, life in a disaster, protection of human life, and the like, a simple method is provided. Which is substantially as described in the invention of claims 1-4.

Effects of the invention

The invention according to claim 1 is water obtained by adding 0.8g to 1.5g, preferably 1.0g, of magnesium chloride to 2 liters of water, and has been found to be: has mild taste, and can obtain good taste, feeling like high spring water, and delicious drinker feeling, thereby being beneficial; neither turbidity nor odor was observed, and the effect of keeping quality was also highly expected.

The invention of claim 2 is regarded as important in that water is tap water, and the characteristics described in claim 1 are combined with the fact that tap water used in normal life can be effectively used and the tap water can be effectively used as reserve water in case of disaster.

The invention of claim 3 is intended to prevent water putrefaction by the bactericidal action due to acidification (pH stress) of magnesium chloride when dissolved in water.

The water of the invention of claim 4 does not produce a taste, odor, or unpleasant sensation for at least about 1 year, and is emphasized by the characteristics described in claim 1, effective use of tap water as drinking water, and flexible use as reserve water in a disaster.

Drawings

Fig. 1 is an image of a representative plate of the experimental results of non-patent document 1.

fig. 2 is a detection report issued by a public institution for water of example 1.

Fig. 3 is a photograph of water used in example 1.

Fig. 4 is a graph of the taste evaluation results for water in example 1.

Fig. 5 is a detection report issued by a public institution for water of example 2.

Fig. 6 is a photograph of water used in example 2.

Fig. 7 is a graph of taste evaluation results for water in example 2.

Fig. 8 is a detection report issued by a public institution for water of example 3.

Fig. 9 is a photograph of water used in example 3.

Fig. 10 is a graph of the taste evaluation results for water in example 3.

Detailed Description

Hereinafter, examples of the present invention will be described.

In example 1, water (test sample water 1) obtained by adding 1g of magnesium chloride to 2 liters of tap water in a plastic bottle was collected on 27 days 4 months in 28 years according to the results shown in the following examination report No. 18E 049101-1/2. Thereafter, the report of the results of examination by the environmental pollution center of Kabushiki Kaisha on day 17 and 5 months after 30 years indicates the number of bacteria (viable bacteria count) (/ ml) and the Escherichia coli population. The examination results are 0 and negative respectively, and can be used as drinking water (no inferior). A photograph of the sample water 1 is shown. In addition, the taste evaluation results of the staff of the sports stadium operated by the applicant as a beverage are shown in fig. 4.

In example 2, water (sample water 1) obtained by adding 1g of magnesium chloride to 2 liters of tap water in a plastic bottle was collected on 20 days 4 months 4 in 29 years in the results shown in the following examination report No. 18D 110501-1/2. Thereafter, the report of the results of examination by the environmental pollution center of Kabushiki Kaisha on the average of 30 years, 4 months and 19 days shows the number of bacteria (viable cell count) (/ ml) and the Escherichia coli population. The examination results were 0 and negative, respectively, and they were used as drinking water (not inferior). A photograph of the sample water 2 is displayed. In addition, the taste evaluation results of the staff of the sports stadium operated by the applicant as a beverage are shown in fig. 7.

In example 3, water (test sample water 1) obtained by adding 1g of magnesium chloride to 2 liters of tap water in a plastic bottle was collected on day 11/3.3.30 years in parallel with the results shown in the following examination report No. 18E 049201-1/2. Thereafter, the report of the results of examination by the environmental pollution center of Kabushiki Kaisha on day 17 and 5 months after 30 years indicates the number of bacteria (viable bacteria count) (/ ml) and the Escherichia coli population. The examination results are 0 and negative respectively, and can be used as drinking water (no inferior). A photograph of the sample water 3 is displayed. In addition, the taste evaluation results of the staff in the sports stadium operated by the applicant as a beverage are shown in fig. 10.

The feelings of caregivers of sports stadiums drinking the water of the present invention are shown below: at H30, 5/month 19/day (saturday) 13: 30-15: 00 Water supply was carried out by using tap water stored by the applicant and drunk during practice in preparation for gymnastics, immediately after the water was supplied, and immediately after the water was drunk unintentionally! There is a statement of medicinal flavor. However, the water is warm (soft) and delicious.

This water itself was "tap water obtained by blending 1g of magnesium chloride with respect to 2 liters of tap water" according to the present invention.

The drinking water at this time was tap water after 3 weeks of opening. The caregiver is surprised by the softness and deliciousness of the drinking water (drinking water) and is felt by the taste. In particular, even after drinking this tap water for 2 hours, the medical practitioner had no digestive system symptoms at all, and had no diarrhea, vomiting, and the like.

Further, I went to work at night after drinking water as usual. When it comes back. Which is considered to be the water that one wants to taste. The reaction of the drinker is very pleasant. The user wants to get feedback by taking the user to other people at ordinary times.

Claims

1. The water is used as a water source, wherein,

The water is prepared by adding 0.8g to 1.5g, preferably 1.0g, of magnesium chloride to 2 liters of water.

2. The water according to claim 1, wherein,

The water is tap water.

3. The water according to claim 1, wherein,

The water is protected from water spoilage by virtue of the bactericidal effect of the magnesium chloride caused by pH stress, which is acidification occurring when the magnesium chloride is dissolved in water.

4. The water according to claim 1, wherein,

The water does not produce taste, odor, or discomfort for at least about 1 year.