JP2002262828A - Composition for suppressing increase of lipid peroxide level containing mannooligosaccharide - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a composition for suppressing the increase of lipid peroxide level by using unused resources. SOLUTION: The composition effective for suppressing the increase of lipid peroxide level contains an oligosaccharide as a main component. The oligosaccharide is composed mainly of 1-10 molecules of bonded monosaccharides composed mainly of mannose and produced by hydrolyzing mannan obtained from coffee beans and/or extraction residue of coffee.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a composition mainly composed of oligosaccharides mainly composed of mannose and having an action of inhibiting the elevation of lipid peroxide, and to a food, drink and feed using the composition. .

[0002] Oxygen is indispensable for maintaining life activities,
Active oxygen in the living body has strong toxicity. Recent studies have shown that oxygen impairment is deeply involved in adult diseases and aging. In particular, unsaturated fatty acids, which are constituents of biological membranes, are susceptible to oxidation by oxygen radicals and generate lipid peroxides through a lipid peroxidation chain reaction. It is presumed that this lipid peroxide is involved not only in arteriosclerosis and liver disease but also in carcinogenesis and aging. In order to prevent such diseases, research on searching for antioxidants in individual foods and elucidation of the mechanism of action has been advanced, but has not been sufficiently elucidated yet. In addition, the addition of antioxidants to foods is conceivable, but the original flavor of foods changes and economical disadvantages remain.

In recent years, β-mannose biose such as β-1,4 mannobiose, which is a compound in which D-mannose is β-1,4 bonded, has been developed.
The physiological functions of 1,4-mannooligosaccharides have attracted attention, and are also known as substances for preventing harmful bacterial contamination of livestock (Japanese Patent Application Laid-Open No. 8-38064). D-mannose is β-1,4 as an important partial structure of the sugar chain of human glycoprotein.
It contains bound manno-oligosaccharides and is expected to be used not only as a raw material for food and drink but also as a raw material for pharmaceuticals (Japanese Patent Publication No. 58-21278, Japanese Patent Application Laid-Open No. 8-998).
9).

[0004] The present invention also relates to the effective use of unused resources. Conventionally, most coffee extraction residues have been incinerated or treated as industrial waste. In recent years, coffee extraction residues have been used as a raw material for compost or activated carbon.However, they are not sufficient from the viewpoint of advanced utilization of unused resources. It is an important issue to establish the method of the above.

[0005]

2. Description of the Related Art Conventionally, the physiological functions of monosaccharides and oligosaccharides having a mannose residue are added to feed in order to prevent infection by harmful bacteria (Japanese Patent Application Laid-Open No. 08-2008). 38064), a method of applying to plants or soil to promote plant growth (JP-A-63-215606) and the like have been proposed.
It is almost unknown what physiological function is exhibited by humans, and a method for growing bifidobacteria by ingesting glucomannan oligosaccharide, which is a hydrolyzate of konjac (Japanese Patent Application Laid-Open No. 58-21780) )
Is only proposed. Moreover, the method is a method of growing bifidobacteria, and there is a possibility that other intestinal harmful bacteria may also grow. In addition, the konjac hydrolyzate contains a large amount of glucose residues other than mannose residues in the sugar chain, and there is no report on a manno-oligosaccharide containing almost no sugar residues other than mannose residues. .

As a method for producing monosaccharides and oligosaccharides having a mannose residue, for example, glucomannan contained in konjac, lily and the like, and galactomannan contained in guar gum, locust bean gum and the like are hydrolyzed with an acid or an enzyme. A method of decomposing (JP-A-63-49093) and a method of producing mannobiose from copra meal by enzymatic hydrolysis (JP-A-11-18793) have been proposed.

However, glucomannan or galactomannan hydrolyzate is mixed with glucose, galactose, etc., and is far from a manno-oligosaccharide having mannose as a main constituent sugar.

[0008] Manno-oligosaccharides having a low content of sugar residues other than mannose residues in the sugar chain can be obtained by hydrolyzing the coffee extraction residue (US Pat. No. 4,484,012, U.S. Pat. No. 4,508,
No. 745, U.S. Pat. No. 4,798,730) contains a coloring substance, a lipid, a protein, a salt, an acid and the like.

Furthermore, by hydrolyzing copra meal and subjecting mannose to condensation or transfer reaction, mannooligosaccharides having a low content of sugar residues other than mannose residues in the sugar chain can be obtained (JP-A-11-018).
791), however, their physiological functions and their use in food and drink are unknown. An object of the present invention is to provide an economical and simple food and drink that does not involve a drastic change in normal eating habits, has an excellent effect of suppressing a rise in lipid peroxide, and is excellent.

[0010]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to solve these problems, and as a result, have found that a food material containing a large amount of mannan, mainly a coffee extract lees hydrolyzate, Mannose oligosaccharides having a degree of polymerization of 1 to 10 having a low content of sugar residues other than mannose residues or mannose and at least one kind of monosaccharide such as glucose and galactose are mainly composed of mannose in which 1 to 10 molecules are bonded. The inventors have found that the oligosaccharides have an effect of suppressing an increase in lipid peroxide, and have completed the present invention.
Further, by obtaining mannooligosaccharides having a degree of polymerization of 1 to 10 having a low content of sugar residues other than mannose residues in an uncolored, acid-free sugar chain, the range of application to food can be dramatically expanded. I found what I could do.

The present invention relates to an oligosaccharide having 1 to 10 molecules of a monosaccharide mainly composed of mannose or a mannose mainly having 1 to 10 molecules of a monosaccharide such as glucose and galactose bound to mannose. The present invention relates to a composition having an effect of suppressing an increase in lipid peroxide, characterized in that the composition has an oligosaccharide as a main component. The composition means a single compound in which 2 to 10 molecules of mannose or a monosaccharide mainly containing mannose are bonded, or a composition mainly containing two or more oligosaccharides selected from them. I do. In the composition of the present invention, the composition may be a single compound in which 1 to 10 molecules of mannose are bonded or a composition having an action of suppressing an increase in lipid peroxide containing two or more compounds selected from them. desirable.

In the composition of the present invention, the total content of oligosaccharides having 1 to 10 monosaccharides mainly composed of mannose bonded to the total solid content is preferably at least 60% by weight, more preferably at least 80% by weight. preferable.

In the saccharide composition of the composition of the present invention, the ratio of mannose residues is preferably 70% by weight or more, more preferably 80% by weight or more. If the ratio of mannose residues is less than 70%, the effect cannot be expected to be large, and the sweetness is also increased, and the range of application tends to be narrowed. The constituent sugars include glucose, galactose, etc., depending on the starting material to be hydrolyzed, in addition to mannose, but can be removed as necessary. The content of free mannose in the composition is desirably suppressed to 50% or less. If it exceeds 50% by weight, the range of application tends to be restricted due to bitterness derived from mannose. Further, the oligosaccharide mainly composed of mannose is preferably an oligosaccharide having 2 to 6 molecules of mannose bonded thereto. And the binding mode is β-1,4
It is preferably a bond.

In the present invention, a composition having a mannose-based main component and a lipid peroxide peroxide-suppressing effect obtained by hydrolyzing mannan is preferred.
Further, it is preferable that the mannan is obtained from coffee beans and / or coffee extraction residue.

Further, in the present invention, a composition having a mannose-based main component and a lipid peroxide-up suppressing effect obtained by hydrolyzing a coffee extraction residue is preferred.

The present invention also relates to foods and drinks and feeds containing the above-described composition according to the present invention. The composition according to the present invention can be used not only in foods and drinks and feeds but also in a wide range of fields such as cosmetics and pharmaceuticals. The composition of the present invention exerts an effect of suppressing an increase in lipid peroxide by being ingested by a person through the mouth as food or drink.

The composition of the present invention is obtained by extracting mannan from, for example, copra meal, hook obtained from coconut coconut palm, HuacraPalm from South Africa, tsukuneimomannan, and yamimomannan, and then subjecting to acid hydrolysis, high temperature heat hydrolysis, enzyme hydrolysis. A sugar mixture and / or konjac potato, lily, which are treated by one or more methods selected from the group consisting of: activated carbon treatment, adsorption resin treatment, ion exchange resin treatment, ion exchange membrane treatment, etc. Glucomannan contained in narcissus, amaryllidaceae, etc., galactomannan contained in locust bean gum, guar gum, etc. is treated by one or more methods selected from acid hydrolysis, high temperature heat hydrolysis, and enzyme hydrolysis. , Activated carbon treatment, adsorption resin treatment, ion exchange resin treatment, ion exchange membrane treatment Or it may be an increased ratio of mannose as a way to separation and purification constituent sugars and the like.

Further, the green coffee beans or the roasted coffee beans are treated by one or more methods selected from the group consisting of acid hydrolysis, high temperature heat hydrolysis and enzymatic hydrolysis,
It can be obtained by purification by a method such as activated carbon treatment, adsorption resin treatment, ion exchange resin treatment, or ion exchange membrane treatment.

Alternatively, an aqueous solution obtained by solubilizing a used coffee residue by one or more methods selected from acid hydrolysis, high-temperature heat hydrolysis and enzymatic hydrolysis is treated with activated carbon, adsorbed resin, It can be obtained by purification by a method such as ion exchange resin treatment and ion exchange membrane treatment.

Generally, when roasted and ground coffee is extracted with a commercial extractor, galactose which is a side chain of galactomannan contained in the roasted coffee is solubilized, and arabinogalactan is hydrolyzed. Solubilize. Therefore, it is presumed that coffee residue is rich in mannan and has a linear structure. On the other hand, although cellulose is hardly decomposed and remains as a residue, an oligosaccharide mainly composed of mannose can be obtained by appropriately selecting conditions for specifically hydrolyzing mannan without decomposing cellulose.

[0021] The coffee extraction residue used in the present invention may be extracted under normal pressure or pressure, as long as it is extracted in a usual liquid coffee or instant coffee production process, and coffee extraction residue of any origin and production method. Can also be used.

A composition prepared by hydrolyzing a coffee extraction residue with acid and / or heat and containing oligosaccharides with high purity can be used as it is by adding it directly to liquid coffee, instant coffee or the like. Accordingly, it is possible to provide a coffee having a richer original taste and aroma by adding a product which has been subjected to a purification treatment such as decolorization, deodorization, and deoxidation with activated carbon, an ion exchange resin or the like.

Further, it can be used after fractionating into mannooligosaccharides having a specific polymerization degree by column chromatography or the like. Hereinafter, in the present invention, a typical method for producing a composition containing oligosaccharides in which monosaccharides containing mannose as a main component are bonded in 1 to 10 molecules from a coffee extraction residue is described, but is not necessarily limited to the following production method. Not something.

Methods for decomposing the coffee extraction residue include a method of hydrolyzing with an acid and / or high temperature and a method of decomposing with an enzyme. A method of hydrolyzing with an acid and / or high temperature is described in JP-A-61-96.
947, JP-A-2-200147 and the like. Spent coffee residue from a commercial coffee multi-stage extraction system can be hydrolyzed by adding an acid catalyst in a reaction vessel, or by treating at a high temperature for a short time without adding an acid catalyst. It can also be obtained by decomposition. It is convenient to use a tubular plug flow reactor, but good results can be obtained using any reactor that is suitable for conducting a reaction at a relatively high temperature for a short time. The reaction time and reaction temperature are adjusted, solubilized and hydrolyzed to decompose the mannan of DP10 to 40 into mannooligosaccharides of DP1 to 10, and then separate from the coffee residue to obtain mannooligosaccharides.

The term "mannan" refers to a polysaccharide consisting broadly of d-mannose. The monosaccharide d-mannose is an aldohexose, in which the configuration of the hydroxyl group bonded to the carbon adjacent to the carboxyl group in d-glucose is reversed.

"Oligosaccharide" means a polymer having relatively few monosaccharides. In particular, in the present specification, it refers to a polymer in which the number of monosaccharides is 10 or less. Mannose is a DP1 oligosaccharide for convenience, but strictly speaking, an oligosaccharide refers to one composed of two or more monosaccharides.

"Degree of polymerization" or "DP" means the number of monosaccharides constituting an oligosaccharide. Therefore, for example, the degree of polymerization of a manno-oligosaccharide in which mannose is composed of four monosaccharides is 4, and is described as DP4.

"Coffee residue" means, for example, so-called coffee extract cake after extraction under atmospheric conditions.
As a method of decomposing with an enzyme, for example, a coffee extraction residue may be suspended in an aqueous medium, and then, for example, a commercially available cellulase, hemicellulase, or the like may be added thereto and suspended with stirring. The amount of the enzyme, the temperature at which it is allowed to act, and other conditions are not particularly limited as long as it is the amount, temperature, and conditions used in a normal enzyme reaction, and may depend on the optimal amount of the enzyme to be used, temperature, conditions, and other factors. What is necessary is just to select suitably.

The reaction solution containing a composition containing oligosaccharides having 1 to 10 molecules of monosaccharides mainly composed of mannose obtained by the above method is purified as necessary. As a purification method, decolorization is performed by bone charcoal, activated carbon, carbonation saturation method, adsorption resin, magnesia method, etc.
Desalting and deoxidizing are performed by ion exchange membrane, electrodialysis and the like. The combination of the purification methods and the purification conditions are as follows.
What is necessary is just to select suitably according to the quantity of a pigment | dye, a salt, an acid, etc. in the reaction liquid containing the mannooligosaccharide which couple | bonded 10-10 molecules, and other factors.

Next, the present invention will be described specifically with reference to examples and test examples. Example 1 In order to easily send a coffee extraction residue to a reactor, the residue was first ground to a particle size of about 1 mm. Next, a slurry consisting of water and a pulverized product having a total solid content of about 14 w / w% was prepared and heat-treated in a 4 m hot plug flow reactor. Pumped with high pressure steam to the plug flow reactor at a rate corresponding to a residence time of 8 minutes, using a 6.35 mmφ orifice for approximately 2 minutes.
Maintained at 10 ° C. The reaction was then halted by squirting under atmospheric pressure. Filter the resulting slurry,
A liquid containing a soluble solid was separated from an insoluble solid. The soluble solid content-containing liquid is decolorized with activated carbon and an adsorption resin, and further desalted with an ion exchange resin, and then concentrated and dried to contain an oligosaccharide in which 1 to 10 mannose-based monosaccharides are bonded. Was obtained in a yield of 14%. The DP distribution of the thus-obtained composition having a lipid peroxide increase inhibitory action is, for example, DP1; 2.4%, DP2;
6.6%, DP3; 20.2%, DP4; 17.8%,
DP5: 10.9%, DP6: 8.9%, DP7;
0%, DP8; 3.6%, DP9; 1.9%, DP1
0; 1.7%, and the content of mannose residues in the sugar chain was 9
Although it is 0%, the DP distribution and the content of mannose residues in the sugar chain can take various values depending on the hydrolysis conditions. Examples of oligosaccharides such as mannose and the like as DP1, mannobiose and the like as DP2, mannotriose and the like as DP3, mannotetraose and the like as DP4, mannopentaose and the like as DP5, and mannohexaose and the like as DP6. As DP7, mannoheptaose etc., D
P8 is mannooctaose or the like, DP9 is mannononaose or the like, DP10 is mannodecaose or the like, and the binding mode is β-1,4 bond. Four-week-old Wistar male rats were preliminarily reared on solid feed for one week. A test meal (control group) divided into two groups of 5 animals per group based on the body weight at that time, and a test meal (MOS group) in which the above composition according to the present invention was added so as to be 5% in the test meal.
For 4 weeks each. Table 1 shows the composition of the test meal.

Feed formulation

[Table 1]

The breeding was performed in a breeding room with a 12-hour light-dark cycle at room temperature of 22 ± 2 ° C., and feed and drinking water were freely taken. At the end of the test, the abdomen was opened under ether anesthesia, and whole blood was collected from the inferior vena cava. Lipid peroxide was measured by an automatic analyzer using the collected blood. As shown in Table 2, the intake of the composition according to the present invention significantly reduced the blood lipid peroxide concentration in the MOS group by taking the composition according to the present invention.

[0033]

[Table 2]

Example 2 Method for Producing a Coffee Mix A coffee mix was prepared by mixing 2.0 g of instant coffee and 0.5 g of mannooligosaccharide prepared in Example 1. This mixture was dissolved in 140 ml of hot water and subjected to a sensory evaluation. As a result, the taste of the conventional instant coffee was sufficiently maintained, and the coffee drink was richer and more flavorful. The effect of suppressing an increase in lipid peroxide in blood can be expected without changing daily eating habits.

Continued on front page F term (reference) 2B150 AA10 DC13 DC15 4B018 MD31 MD57 ME06 MF01 MF07 MF10 4B027 FB22 FC06 FK10 FQ11

Claims (7)

[Claims] (1) a monosaccharide mainly containing mannose is 1 to 10:
Elevated lipid peroxide characterized in that it comprises, as a main component, a mannose-based oligosaccharide in which 1 to 10 molecule-bound oligosaccharides or mannose and at least one monosaccharide such as glucose and galactose are bound. A composition having an inhibitory action. 2. An oligosaccharide in which 1 to 10 molecules of a monosaccharide mainly composed of mannose are bonded to the total solid content, or 1 to 10 molecules of a mannose and at least one type of monosaccharide such as glucose and galactose are bonded. The composition according to claim 1, wherein the total content of oligosaccharides mainly composed of mannose is 60 w / w% or more. 3. The composition according to claim 1, wherein the ratio of mannose residues is at least 70 w / w% in the saccharide composition. 4. The method according to claim 1, wherein the oligosaccharide mainly composed of mannose is at least one selected from oligosaccharides having 2 to 6 molecules of mannose bonded thereto. Composition. 5. A composition obtained by subjecting the composition according to claim 1 to hydrolysis treatment of mannan. 6. The composition according to claim 1, wherein said mannan is obtained from coffee bean and / or coffee extract residue. 7. A food, drink or feed containing the composition according to any one of claims 1 to 6.