JP2001501996A - β―グルカン製品および穀類からの抽出方法 - Google Patents
β―グルカン製品および穀類からの抽出方法Info
- Publication number
- JP2001501996A JP2001501996A JP10515537A JP51553798A JP2001501996A JP 2001501996 A JP2001501996 A JP 2001501996A JP 10515537 A JP10515537 A JP 10515537A JP 51553798 A JP51553798 A JP 51553798A JP 2001501996 A JP2001501996 A JP 2001501996A
- Authority
- JP
- Japan
- Prior art keywords
- glucan
- aqueous solution
- cereal
- water
- molecular weight
- 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
- 229920002498 Beta-glucan Polymers 0.000 title claims abstract description 312
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 title claims abstract description 300
- 238000000034 method Methods 0.000 title claims abstract description 126
- 235000013339 cereals Nutrition 0.000 title claims abstract description 94
- 238000000605 extraction Methods 0.000 title claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 77
- 239000007864 aqueous solution Substances 0.000 claims abstract description 49
- 108090000790 Enzymes Proteins 0.000 claims abstract description 43
- 102000004190 Enzymes Human genes 0.000 claims abstract description 43
- 239000007787 solid Substances 0.000 claims abstract description 42
- 238000007710 freezing Methods 0.000 claims abstract description 20
- 230000008014 freezing Effects 0.000 claims abstract description 18
- 235000013305 food Nutrition 0.000 claims abstract description 16
- 238000010257 thawing Methods 0.000 claims abstract description 16
- 241001465754 Metazoa Species 0.000 claims abstract description 13
- 239000000654 additive Substances 0.000 claims abstract description 6
- 230000000996 additive effect Effects 0.000 claims abstract description 6
- 239000002537 cosmetic Substances 0.000 claims abstract description 6
- 239000000725 suspension Substances 0.000 claims abstract description 6
- 239000000047 product Substances 0.000 claims description 72
- 239000000203 mixture Substances 0.000 claims description 44
- 239000002244 precipitate Substances 0.000 claims description 35
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 21
- 229920002472 Starch Polymers 0.000 claims description 18
- UGXQOOQUZRUVSS-ZZXKWVIFSA-N [5-[3,5-dihydroxy-2-(1,3,4-trihydroxy-5-oxopentan-2-yl)oxyoxan-4-yl]oxy-3,4-dihydroxyoxolan-2-yl]methyl (e)-3-(4-hydroxyphenyl)prop-2-enoate Chemical compound OC1C(OC(CO)C(O)C(O)C=O)OCC(O)C1OC1C(O)C(O)C(COC(=O)\C=C\C=2C=CC(O)=CC=2)O1 UGXQOOQUZRUVSS-ZZXKWVIFSA-N 0.000 claims description 18
- 229920000617 arabinoxylan Polymers 0.000 claims description 18
- 235000019698 starch Nutrition 0.000 claims description 18
- 239000008107 starch Substances 0.000 claims description 18
- 239000002002 slurry Substances 0.000 claims description 17
- 238000005119 centrifugation Methods 0.000 claims description 11
- 230000000593 degrading effect Effects 0.000 claims description 11
- 239000003814 drug Substances 0.000 claims description 9
- 206010010774 Constipation Diseases 0.000 claims description 8
- 230000003625 amylolytic effect Effects 0.000 claims description 8
- 230000002641 glycemic effect Effects 0.000 claims description 8
- 230000007062 hydrolysis Effects 0.000 claims description 8
- 238000006460 hydrolysis reaction Methods 0.000 claims description 8
- 230000004044 response Effects 0.000 claims description 8
- 238000000926 separation method Methods 0.000 claims description 8
- 239000004382 Amylase Substances 0.000 claims description 7
- 102000013142 Amylases Human genes 0.000 claims description 7
- 108010065511 Amylases Proteins 0.000 claims description 7
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 claims description 7
- 235000019418 amylase Nutrition 0.000 claims description 7
- 230000015572 biosynthetic process Effects 0.000 claims description 7
- 239000012535 impurity Substances 0.000 claims description 7
- 230000000968 intestinal effect Effects 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 6
- 229920001282 polysaccharide Polymers 0.000 claims description 6
- 239000005017 polysaccharide Substances 0.000 claims description 6
- 206010020961 Hypocholesterolaemia Diseases 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 5
- 239000003795 chemical substances by application Substances 0.000 claims description 5
- 235000012041 food component Nutrition 0.000 claims description 5
- 239000005417 food ingredient Substances 0.000 claims description 5
- 150000004676 glycans Chemical class 0.000 claims description 5
- 235000007319 Avena orientalis Nutrition 0.000 claims description 4
- 244000075850 Avena orientalis Species 0.000 claims description 4
- 238000000576 coating method Methods 0.000 claims description 4
- 239000013078 crystal Substances 0.000 claims description 4
- 235000013611 frozen food Nutrition 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 239000000758 substrate Substances 0.000 claims description 4
- 241000196324 Embryophyta Species 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 235000007238 Secale cereale Nutrition 0.000 claims description 3
- 235000019714 Triticale Nutrition 0.000 claims description 3
- 241000209140 Triticum Species 0.000 claims description 3
- 235000021307 Triticum Nutrition 0.000 claims description 3
- 240000008042 Zea mays Species 0.000 claims description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 3
- 239000011248 coating agent Substances 0.000 claims description 3
- 235000005822 corn Nutrition 0.000 claims description 3
- 229940079593 drug Drugs 0.000 claims description 3
- 230000000415 inactivating effect Effects 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 238000013268 sustained release Methods 0.000 claims description 3
- 239000012730 sustained-release form Substances 0.000 claims description 3
- 229940124597 therapeutic agent Drugs 0.000 claims description 3
- 241000228158 x Triticosecale Species 0.000 claims description 3
- 229920001503 Glucan Polymers 0.000 claims description 2
- 239000008236 heating water Substances 0.000 claims description 2
- 239000003112 inhibitor Substances 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims description 2
- 240000005979 Hordeum vulgare Species 0.000 claims 1
- 241000209056 Secale Species 0.000 claims 1
- 239000000243 solution Substances 0.000 abstract description 45
- 201000010099 disease Diseases 0.000 abstract description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 3
- 239000000499 gel Substances 0.000 description 21
- 241000209219 Hordeum Species 0.000 description 20
- 239000006228 supernatant Substances 0.000 description 19
- 239000000843 powder Substances 0.000 description 11
- 239000004615 ingredient Substances 0.000 description 7
- 238000005227 gel permeation chromatography Methods 0.000 description 6
- 239000007788 liquid Substances 0.000 description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 5
- 108090000604 Hydrolases Proteins 0.000 description 4
- 102000004157 Hydrolases Human genes 0.000 description 4
- 239000003529 anticholesteremic agent Substances 0.000 description 4
- 235000013312 flour Nutrition 0.000 description 4
- 230000002779 inactivation Effects 0.000 description 4
- 239000011343 solid material Substances 0.000 description 4
- IAZDPXIOMUYVGZ-UHFFFAOYSA-N Dimethylsulphoxide Chemical compound CS(C)=O IAZDPXIOMUYVGZ-UHFFFAOYSA-N 0.000 description 3
- 102220547770 Inducible T-cell costimulator_A23L_mutation Human genes 0.000 description 3
- 230000009471 action Effects 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 230000001276 controlling effect Effects 0.000 description 3
- 239000000835 fiber Substances 0.000 description 3
- 235000015243 ice cream Nutrition 0.000 description 3
- 230000001105 regulatory effect Effects 0.000 description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 244000082988 Secale cereale Species 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 229940127226 anticholesterol agent Drugs 0.000 description 2
- 239000008346 aqueous phase Substances 0.000 description 2
- 108010052439 arabinoxylanase Proteins 0.000 description 2
- 238000013124 brewing process Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 230000003301 hydrolyzing effect Effects 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000011159 matrix material Substances 0.000 description 2
- 230000003020 moisturizing effect Effects 0.000 description 2
- 229920001542 oligosaccharide Polymers 0.000 description 2
- 150000002482 oligosaccharides Chemical class 0.000 description 2
- 239000003960 organic solvent Substances 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- QELSKZZBTMNZEB-UHFFFAOYSA-N propylparaben Chemical compound CCCOC(=O)C1=CC=C(O)C=C1 QELSKZZBTMNZEB-UHFFFAOYSA-N 0.000 description 2
- 102220240796 rs553605556 Human genes 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- -1 Β-glucan polysaccharides Chemical class 0.000 description 2
- MGGVALXERJRIRO-UHFFFAOYSA-N 4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]-2-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-1H-pyrazol-5-one Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C=1C(=NN(C=1)CC(=O)N1CC2=C(CC1)NN=N2)O MGGVALXERJRIRO-UHFFFAOYSA-N 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 229920000856 Amylose Polymers 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 125000003535 D-glucopyranosyl group Chemical group [H]OC([H])([H])[C@@]1([H])OC([H])(*)[C@]([H])(O[H])[C@@]([H])(O[H])[C@]1([H])O[H] 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241000736262 Microbiota Species 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 241000269319 Squalius cephalus Species 0.000 description 1
- 241000282887 Suidae Species 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 230000000433 anti-nutritional effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 238000001460 carbon-13 nuclear magnetic resonance spectrum Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 1
- 230000000112 colonic effect Effects 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 238000010908 decantation Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 239000003778 fat substitute Substances 0.000 description 1
- 235000013341 fat substitute Nutrition 0.000 description 1
- 239000002657 fibrous material Substances 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000000871 hypocholesterolemic effect Effects 0.000 description 1
- 230000008991 intestinal motility Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000013379 molasses Nutrition 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000015205 orange juice Nutrition 0.000 description 1
- 239000004482 other powder Substances 0.000 description 1
- 230000002572 peristaltic effect Effects 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000003826 tablet Substances 0.000 description 1
- 230000003655 tactile properties Effects 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
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- 238000005406 washing Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
- 235000020985 whole grains Nutrition 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/38—Seed germs; Germinated cereals; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/163—Sugars; Polysaccharides
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/115—Cereal fibre products, e.g. bran, husk
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/72—Cosmetics or similar toiletry preparations characterised by the composition containing organic macromolecular compounds
- A61K8/73—Polysaccharides
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
- A61P1/10—Laxatives
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P17/00—Drugs for dermatological disorders
- A61P17/02—Drugs for dermatological disorders for treating wounds, ulcers, burns, scars, keloids, or the like
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P3/00—Drugs for disorders of the metabolism
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P3/00—Drugs for disorders of the metabolism
- A61P3/08—Drugs for disorders of the metabolism for glucose homeostasis
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P3/00—Drugs for disorders of the metabolism
- A61P3/08—Drugs for disorders of the metabolism for glucose homeostasis
- A61P3/10—Drugs for disorders of the metabolism for glucose homeostasis for hyperglycaemia, e.g. antidiabetics
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q19/00—Preparations for care of the skin
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/0006—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid
- C08B37/0024—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid beta-D-Glucans; (beta-1,3)-D-Glucans, e.g. paramylon, coriolan, sclerotan, pachyman, callose, scleroglucan, schizophyllan, laminaran, lentinan or curdlan; (beta-1,6)-D-Glucans, e.g. pustulan; (beta-1,4)-D-Glucans; (beta-1,3)(beta-1,4)-D-Glucans, e.g. lichenan; Derivatives thereof
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C1/00—Preparation of malt
- C12C1/18—Preparation of malt extract or of special kinds of malt, e.g. caramel, black malt
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Organic Chemistry (AREA)
- General Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Veterinary Medicine (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Public Health (AREA)
- Animal Behavior & Ethology (AREA)
- Medicinal Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Diabetes (AREA)
- Pharmacology & Pharmacy (AREA)
- General Chemical & Material Sciences (AREA)
- Zoology (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Molecular Biology (AREA)
- Genetics & Genomics (AREA)
- Hematology (AREA)
- Dermatology (AREA)
- Obesity (AREA)
- Mycology (AREA)
- Materials Engineering (AREA)
- Endocrinology (AREA)
- Epidemiology (AREA)
- Birds (AREA)
- Emergency Medicine (AREA)
- Animal Husbandry (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
- Cosmetics (AREA)
- Cereal-Derived Products (AREA)
- Grain Derivatives (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
Description
Claims (1)
- 【特許請求の範囲】 1. β−グルカンが穀類に含まれる一種以上の酵素によって部分的に加水分解 されネイチブ(native)の状態におけるよりも小さい平均分子量を有するβ―グ ルカンが生成するように、穀類を水と混合して、β−グルカンの水溶液と固体残 分とのスラリーを形成し、該水溶液を固体残分から分離し、前記一種以上の酵素 を失活せしめることなく、水溶液からβ―グルカンを回収することからなる、ネ イチブ(native)の状態におけるよりも小さい平均分子量を有するβ−グルカン を穀類から得る方法。 2. 穀類を水と混合し、水性成分と固体残分とのスラリーを形成し、β−グル カンを穀類から抽出してβ−グルカンの水溶液を形成し、β−グルカンが穀類に 含まれる一種以上の酵素によって部分的に加水分解され所定の平均分子量を有す るβ−グルカンが得られるように抽出時間を制御し、該水溶液を固体残分から分 離し、水溶液からβ−グルカンを回収することからなる、所定の平均分子量を有 するβ−グルカンを穀類から得る方法。 3. 固体残分から分離した水溶液を約0−10℃に冷却して、ゲルを形成せし め、該ゲルからβ−グルカンを回収する請求の範囲1又は2項に記載の方法。 4. 穀物が加工されたものであるか、穀粒又は穀物植物の破砕物である請求の 範囲1又は2項に記載の方法。 5. 穀物を約0−80℃の温度で水と混合する請求の範囲1又は2項に記載の 方法。 6. 温度が約45−60℃である請求の範囲1又は2項に記載の方法。 7. 約1−10のpHにおいて穀物を水と混合する上記請求の範囲のいずれか に記載の方法。 8. 更に、スラリー又は分離工程から得られた水溶液に一種以上の酵素を加え てβ−グルカンの部分加水分解を促進する工程を含む上記請求の範囲のいずれか に記載の方法。 9. 更に、スラリ―又は分離工程から得られた水溶液に酸を加えてβ−グルカ ンの部分加水分解を促進する工程を含む上記請求の範囲のいずれかに記載の方法 。 10.得られたβ−グルカン中のアラビノキシラン又は澱粉不純物の量が減少す るように、スラリー又は分離工程から得られた水溶液をアラビノキシラン分解酵 素又は澱粉分解酵素で処理する工程を含む上記請求の範囲のいずれかに記載の方 法。 11.アラビノキシラン分解酵素がキシラナーゼである請求の範囲10項に記載 の方法。 12.澱粉分解酵素がアミラーゼである請求の範囲10項に記載の方法。 13.β−グルカンの平均分子量が約1.5×106より小さい上記請求の範囲 のいずれかに記載の方法。 14.β−グルカンの平均分子量が約6.0×105より小さい上記請求の範囲 のいずれかに記載の方法。 15.β−グルカンの平均分子量が約3.0×105より小さい上記請求の範囲 のいずれかに記載の方法。 16.β−グルカンの平均分子量が約5×103−5×104の範囲内である上記 請求の範囲のいずれかに記載の方法。 17.水溶液を凍結し、つぎにこれを解凍して水中に沈殿物を形成し、水から沈 殿物を分離することからなり、該沈殿物の主な非水性成分がβ−グルカンである 、β−グルカンの水溶液からβ−グルカンを回収する方法。 18.水溶液を約−20℃−0℃の温度で凍結する請求の範囲17項記載の方法 。 19.水溶液を約15−25℃の温度で解凍する請求の範囲17項記載の方法。 20.沈殿物を濾過又は遠心分離により水から分離し、つぎに乾燥する請求の範 囲17項記載の方法。 21.水から回収した沈殿物を水中に再溶解し、凍結、解凍及び分離工程を繰り 返すことをさらに含む請求の範囲17項記載の方法。 22.沈殿物を再び凍結、解凍して沈殿物から水をさらに除去する請求の範囲1 7項記載の方法。 23.β−グルカンが全沈殿物に対し約30重量%よりも多量である請求の範囲 17−22項のいずれかに記載の方法。 24.β−グルカンが全沈殿物に対し約70重量%よりも多量である請求の範囲 17−22項のいずれかに記載の方法。 25.β−グルカンが全沈殿物に対し約90重量%よりも多量である請求の範囲 17−22項のいずれかに記載の方法。 26.水溶液を凍結する前に、β−グルカンを含有する水溶液にアラビノキシラ ン分解酵素又は澱粉分解酵素を加えて不要なアラビノキシラン又は澱粉を分解し 、懸濁液から回収した固体中のアラビノキシラン又は澱粉不純物の量を減少させ る請求の範囲17項に記載の方法。 27.懸濁液から回収した固体を水に再溶解し、アラビノキシラン分解酵素又は 澱粉分解酵素で処理し、次に、凍結、解凍及び分離工程を繰り返し、アラビノキ シラン又は澱粉不純物の量の減少した沈殿物を生成する請求の範囲17項に記載 の方法。 28.アラビノキシラン分解酵素がキシラナーゼである請求の範囲26又は27 項に記載の方法。 29.澱粉分解酵素がアミラーゼである請求の範囲26又は27項に記載の方法 。 30.穀物が大麦、燕麦、米、ライムギ、ライ小麦、トウモロコシ又は小麦であ る上記請求の範囲のいずれかに記載の方法。 31.上記請求の範囲のいずれかに記載の方法によって得られたβ−グルカン。 32.加熱水に溶解し、次に冷却した時、β−グルカンがゲルを形成する、穀物 から抽出したβ−グルカン。 33.約1.5×106より小さい平均分子量を有する請求の範囲31又は32 に記載のβ−グルカン。 34.約6.0×105よりより小さい平均分子量を有する請求の範囲31又は 32に記載のβ−グルカン。 35.約3.0×106より小さい平均分子量を有する請求の範囲31又は32 に記載のβ−グルカン。 36.約1.5×106の範囲の平均分子量を有する請求の範囲31又は32に 記載のβ−グルカン。 37.水中において約0.5重量%よりも高い濃度でゲルを形成する請求の範囲 32項に記載のβ−グルカン。 38.水を約60℃よりも高温に加熱してβ−グルカンを溶解する請求の範囲3 2項に記載のβ−グルカン。 39.許容し得る担体とともにβ−グルカンを含有する、低コレステロール血症 治療剤として使用する組成物。 40.許容し得る担体とともにβ−グルカンを含有する、便秘の治療又は予防に 使用する組成物。 41.許容し得る担体とともにβ−グルカンを含有する、腸の活動の調整に使用 する組成物。 42.許容し得る担体とともにβ−グルカンを含有する、血糖反応の調整に使用 する組成物。 43.有効量のβ−グルカンを患者に投与することよりなる、必要時に患者の低 コレステロール血症を治療する方法。 44.有効量のβ−グルカンを患者に投与することよりなる、必要時に患者の便 秘の治療又は予防方法。 45.有効量のβ−グルカンを患者に投与することよりなる、必要時に患者の腸 の活動を調整する方法。 46.有効量のβ−グルカンを患者に投与することよりなる、必要時に患者の血 糖反応を調整する方法。 47.請求の範囲31−38項のいずれかに記載のβ−グルカンの、食品成分と しての使用。 48.請求の範囲31−38項のいずれかに記載のβ−グルカンの、化粧品組成 物への添加剤としての使用。 49.請求の範囲31−38項のいずれかに記載のβ−グルカンの、傷の手当て 及び食品被覆におけるフィルム形成剤としての使用。 50.請求の範囲31−38項のいずれかに記載のβ−グルカンの、基質中に担 持された薬剤を徐放するための基質としての使用。 51.請求の範囲31−38項のいずれかに記載のβ−グルカンの、他の多糖類 の性質を変えるための使用。 52.請求の範囲31−38項のいずれかに記載のβ−グルカンの、冷凍食品の 調製における氷晶形成の防止剤としての使用。 53.β−グルカンを抽出した穀物よりなる動物飼料。 54.少なくとも約30%のβ−グルカンを穀物から抽出した請求の範囲53項 に記載の動物飼料。 55.少なくとも約50%のβ−グルカンを穀物から抽出した請求の範囲53項 に記載の動物飼料。 56.少なくとも約80%のβ−グルカンを穀物から除去した請求の範囲53項 に記載の動物飼料。 57.β−グルカンが抽出された、醸造に使用される穀物。 58.少なくとも約30%のβ−グルカンが抽出された請求の範囲57項に記載 の穀物。 59.少なくとも約50%のβ−グルカンが抽出された請求の範囲57項に記載 の穀物。 60.少なくとも約80%のβ−グルカンが抽出された請求の範囲57項に記載 の穀物。 61.実施例1−11のいずれかに実質的に記載された、穀物からβ−グルカン を得る方法。 62実施例1−11のいずれかに実質的に記載された、β−グルカンの水溶液か らのβ−グルカンの回収方法。 63.実施例1−11のいずれかに実質的に記載された請求の範囲1−29項の 方法によって得られたβ−グルカン生成物。 64.実施例12−16のいずれかに実質的に記載された、β−グルカンの使用 。
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NZ328049 | 1997-06-10 | ||
NZ32804997 | 1997-06-10 | ||
PCT/NZ1997/000119 WO1998013056A1 (en) | 1996-09-25 | 1997-09-25 | Beta-glucan products and extraction processes from cereals |
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- 1997-09-25 DK DK97942318T patent/DK0928196T3/da active
- 1997-09-25 NZ NZ334845A patent/NZ334845A/xx not_active IP Right Cessation
- 1997-09-25 EP EP97942318A patent/EP0928196B1/en not_active Expired - Lifetime
- 1997-09-25 WO PCT/NZ1997/000119 patent/WO1998013056A1/en active IP Right Grant
- 1997-09-25 CA CA002266929A patent/CA2266929A1/en not_active Abandoned
- 1997-09-25 ES ES97942318T patent/ES2210577T3/es not_active Expired - Lifetime
- 1997-09-25 DE DE69726874T patent/DE69726874T2/de not_active Expired - Lifetime
- 1997-09-25 US US09/147,991 patent/US6426201B1/en not_active Expired - Lifetime
- 1997-09-25 AU AU44041/97A patent/AU731498B2/en not_active Ceased
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Also Published As
Publication number | Publication date |
---|---|
CN1235552A (zh) | 1999-11-17 |
ATE256472T1 (de) | 2004-01-15 |
EP0928196A1 (en) | 1999-07-14 |
JP4441740B2 (ja) | 2010-03-31 |
NZ334845A (en) | 2000-12-22 |
US6426201B1 (en) | 2002-07-30 |
CA2266929A1 (en) | 1998-04-02 |
WO1998013056A1 (en) | 1998-04-02 |
ES2210577T3 (es) | 2004-07-01 |
CN1081038C (zh) | 2002-03-20 |
AU4404197A (en) | 1998-04-17 |
JP2009144165A (ja) | 2009-07-02 |
EP0928196A4 (en) | 2001-07-18 |
AU731498B2 (en) | 2001-03-29 |
US20020192770A1 (en) | 2002-12-19 |
DE69726874T2 (de) | 2004-10-14 |
DE69726874D1 (de) | 2004-01-29 |
EP0928196B1 (en) | 2003-12-17 |
DK0928196T3 (da) | 2004-04-26 |
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