JP2004244361A - Antimicrobial agent - Google Patents
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- JP2004244361A JP2004244361A JP2003035142A JP2003035142A JP2004244361A JP 2004244361 A JP2004244361 A JP 2004244361A JP 2003035142 A JP2003035142 A JP 2003035142A JP 2003035142 A JP2003035142 A JP 2003035142A JP 2004244361 A JP2004244361 A JP 2004244361A
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Abstract
Description
【発明の属する技術分野】
【０００１】
【従来の技術】
従来から、食品の抗菌剤としては、グリシン、プロタミン、リゾチーム、有機酸、キトサンオリゴ糖などが用いられている（特許文献１、特許文献２、特許文献３）。また、抗う蝕剤としては、塩化ベンゼトニウム、塩酸クロルヘキシジンなどの合成抗菌剤や、天然抗菌剤として植物より抽出された精油などが用いられている。
【０００２】
【特許文献１】
特開平６−９８７３８号公報
【特許文献２】
特開平５−２３００９１号公報
【特許文献３】
特開平７−４６９７２号公報
【０００３】
【発明が解決しようとする課題】
しかしながら、従来の食品用抗菌剤に利用されているグリシンやプロタミンは、使用量が多く、アルデヒド基を有する化合物を含む食品と共に加熱すると褐変、焦げ臭が生じ、また、同様に従来の食品用抗菌剤に利用されているリゾチームは特定のｐＨ域で特定の菌種にのみ効果があるだけ、酸は、中性域では効果がないので、これら抗菌剤は汎用性に欠けている。さらに、キトサンオリゴ糖は、酸で溶解させて使用するため、作業性が煩雑である。
【０００４】
また、抗う蝕剤としての合成抗菌剤は、低使用量で抗う蝕の効果が認められるが、食品に使用することができず、口腔用組成物として使用する場合でも、近年合成物の使用は好まれておらず、安全な天然物の抗菌剤が求められている。
【０００５】
さらに、植物由来の精油は、天然物であり、抗菌力も良いが、水への溶解性が悪く、また特有の刺激臭や味を有するため、使用できる食品が限定され、汎用性に欠けている。
【０００６】
そこで、本発明は、汎用性に優れており、作業性が良く、天然物である食品の抗菌剤を提供することを目的とする。
【０００７】
【課題を解決するための手段】
以上の目的を達成するため、本発明者らは、鋭意研究を重ねた結果、天然多糖類が加水分解された多糖類加水分解物が、抗菌作用、さらに抗う蝕作用を有することを見出した。すなわち、本発明は、天然多糖類が加水分解された多糖類加水分解物を主成分とする抗菌剤である。
【０００８】
本発明に係る抗菌剤は、天然多糖類が加水分解された多糖類加水分解物を用いており、これらは、水又は熱水に容易に溶解させることができるので、作業性が良く、また天然物であるので、様々な食品に使用することでき、汎用性に優れている。
【０００９】
【発明の実施の形態】
本発明に係る抗菌剤において、前記天然多糖類は、ローカストビーンガム、タラガム、グアーガム、カシアガム、グルコマンナン、タマリンドガム、酵素処理タマリンド、プルラン、イヌリン、寒天、澱粉、澱粉誘導体、セルロース及びセルロース誘導体のうち少なくとも１以上であることが好ましい。酵素処理タマリンドとは、タマリンドガムにβ−ガラクトシダーゼを作用させたものをいい、澱粉誘導体とは、アセチル化、エーテル化、架橋、コハク酸化などされた澱粉いい、またセルロース誘導体とは、メチルセルロース、カルボキシメチルセルロース、ヒドロキシメチルセルロースなどをいう。
【００１０】
また、本発明に係る抗菌剤において、前記天然多糖類の加水分解は、天然多糖類の３％水溶液にクエン酸０．５〜２０％を添加し、９５℃で６０分間加熱処理後、水酸化ナトリウムで中和するか、又は加水分解酵素の作用によって行われることが好ましく、前記天然多糖類は、平均分子量１００〜１００，０００に分解されることが好ましい。
【００１１】
さらに、本発明に係る抗菌剤は、酸及びその中和物のうち１以上が含まれていることが好ましく、これら酸やその中和物を併用することにより、抗菌、抗う蝕効果を向上させることができる。酸としては、塩酸、硫酸、硝酸などの無機塩や有機酸などがあり、有機酸が特に好ましい。この有機酸としては、例えばクエン酸、コハク酸、酒石酸などがある。酸の中和物とは、アルカリ性物質で酸を中和したものをいい、例えばクエン酸ナトリウム、コハク酸ナトリウム、酒石酸ナトリウムなどがある。
【００１２】
また、本発明に係る抗菌剤は、歯磨粉や口腔洗浄剤など衛生商品に含ませても良く、またチューンガムやキャンディーなどの食品に含ませても良い。
【００１３】
【実施例】
次に、本発明に係る抗菌剤の実施例について説明する。
実施例１
先ず、寒天（伊那食品工業（株）製）５０ｇを１０％のクエン酸１リットルに分散し、１００℃で２時間反応後、苛性ソーダ５０ｇで中和し、セライトろ過後、脱色のため活性炭に通し、次いで脱塩のためイオン交換樹脂に通し、濃縮後、スプレードライにて乾燥することによって、実施例１に係る抗菌剤４２ｇを得た。この実施例１に係る抗菌剤に含まれる寒天加水分解物の平均分子量を測定したところ、表１に示すように５００であった。
【００１４】
【表１】
実施例２
次に、グルコマンナン（伊那食品工業（株）製）５０ｇを２０％の乳酸１リットルに分散し、１２０℃で４時間反応後、苛性ソーダ４０ｇで中和し、セライトろ過後、脱色のため活性炭に通し、次いで脱塩のためイオン交換樹脂に通すことによって、実施例２に係る抗菌剤溶液９５０ｇを得た。この実施例２に係る抗菌剤に含まれるグルコマンナン加水分解物の平均分子量を測定したところ、表１に示すように５５０であった。
【００１６】
実施例３
次に、３％のグアーガム（ＩＧＩ社製）水溶液５００ｍｌに１０％のクエン酸５００ｍｌを添加し、１００℃で４時間反応後、苛性ソーダで中和し、セライトろ過後、脱色のため活性炭に通し、次いで脱塩のためイオン交換樹脂に通すことによって、実施例３に係る抗菌剤溶液９５０ｇを得た。この実施例３に係る抗菌剤に含まれるグアーガム加水分解物の平均分子量を測定したところ、表１に示すように１０００であった。
【００１７】
実施例４
次に、１０％のイヌリン（フジ日本製糖（株）製）水溶液５００ｍｌに１０％のクエン酸５００ｍｌを添加し、１００℃で２時間反応後、苛性ソーダで中和し、セライトろ過後、脱色のため活性炭に通し、次いで脱塩のためイオン交換樹脂に通すことによって、実施例４に係る抗菌剤溶液９５０ｇを得た。この実施例４に係る抗菌剤に含まれるイヌリン加水分解物の平均分子量を測定したところ、表１に示すように５００であった。
【００１８】
実施例５
次に、プルラン（（株）林原商事製）５０ｇを５０ｍＭリン酸バッファー（ｐＨ６．８）１００ｍｌに溶解し、５０℃でホールド後、プルラナーゼ５０ｕｎｉｔを加え、３時間反応させ、反応液を１００℃で２０分加熱によって酵素失活させた後、ろ過し、イオン交換樹脂によって脱塩後、凍結乾燥装置で粉末化することによって、実施例３に係る抗菌剤粉末４５ｇを得た。この実施例３に係る抗菌剤に含まれるプルランの平均分子量を測定したところ、表１に示すように６００であった。
【００１９】
実験例１
次に、実施例１乃至５に係る抗菌剤について抗菌性の試験を行った。菌体としてＥｓｈｅｒｉｃｈｉａ ｃｏｌｉ， Ｂａｃｉｌｌｕｓ ｓｕｂｔｉｌｉｓ， Ｓａｌｍｏｎｅｌｌａ ｔｈｙｐｈｉｍｕｒｉｕｍ， Ｓｔａｐｈｙｌｏｃｏｃｃｕｓ ｅｐｉｄｅｒｍｉｄｉｓ， Ｐｓｅｕｄｏｍｏｎａｓ ａｅｒｕｇｉｎｏｓａ， Ｂａｃｉｌｌｕｓ ｓｔｅａｒｏｔｈｅｒｍｏｐｈｙｌａｓ， Ｅｎｔｅｒｏｂａｃｔｅｒ ａｅｒｏｇｅｎｅｓ， Ａｌｃａｌｉｇｅｎｅｓ ｆａｅｃａｌｉｓを液体ブイヨン培地に植菌し、３７℃で一晩培養後、１０６に希釈をして、試験体１乃至５それぞれを０．０５％、０．１％、０．３％になるように標準寒天培地に入れて植菌し、３７℃で４８時間培養し、生育したコロニーをカウントした。また、比較例として同様に抗菌剤を添加しない標準寒天培地を培養し、生育したコロニーをカウントした。その結果を表２に示す。
【００２０】
【表２】
実施例１乃至５に係る抗菌剤を添加したものは、表２に示すように抗菌剤無添加のものに比し、コロニー数が明らかに少なかった。
【００２２】
実験例２
次に、実施例１乃至５に係る抗菌剤を用いて抗う蝕性の試験を行った。先ず、う蝕性の原因菌であるＳｔｒｅｐｔｏｃｏｃｃｕｓ ｍｕｔａｎｓ， Ｓｔｒｅｐｔｏｃｏｃｕｓ ｓａｌｉｖａｒｉｓ， Ｓｔｒｅｐｔｏｃｏｃｕｓ ｓｏｂｒｉｎｕｓ， Ｐｏｒｐｈｙｒｏｍｏｎａｓ ｇｉｎｇｉｖａｌｉｓをブレイン・ハート・インヒュージョン培地に植菌し、３７℃で一晩培養後、１０６に希釈して、実施例１乃至５に係る抗菌剤それぞれを０．０５％、０．１％、０．３％になるように標準寒天培地に添加して植菌し、３７℃で４８時間培養し、生育したコロニーをカウントした。また、比較例として同様に抗菌剤を添加しない標準寒天培地を培養し、生育したコロニーをカウントした。その結果を表３に示す。
【００２３】
【表３】
実施例１乃至５に係る抗菌剤を添加したものは、表３に示すように抗菌剤無添加のものに比し、コロニー数が明らかに少なかった。
【００２５】
実施例６
次に、３％のローカストビーンがム（伊那食品工業（株）製）水溶液５００ｍｌに１０％のクエン酸５００ｍｌを添加し、１００℃で３時間反応後、苛性ソーダで中和し、セライトろ過後、脱色のため活性炭に通し、次いで脱塩のためイオン交換樹脂に通すことによって、実施例６に係る抗菌剤溶液９５０ｇを得た。この実施例６に係る抗菌剤に含まれるローカストビーンガム加水分解物の平均分子量を測定したところ、表４に示すように５００であった。
【００２６】
【表４】
実施例７
次に、３％のカシアガム（伊那食品工業（株）製）水溶液５００ｍｌに１０％のクエン酸５００ｍｌを添加し、１００℃で３時間反応後、苛性ソーダで中和し、セライトろ過後、脱色のため活性炭に通し、次いで脱塩のためイオン交換樹脂に通すことによって、実施例７に係る抗菌剤溶液９５０ｇを得た。この実施例７に係る抗菌剤に含まれるカシアガム加水分解物の平均分子量を測定したところ、表４に示すように５００であった。
【００２８】
実施例８
次に、５％のオクテニルコハク化澱粉（セレスター社製）水溶液５００ｍｌに１０％のクエン酸５００ｍｌを添加し、９０℃で３時間反応後、苛性ソーダで中和し、セライトろ過後、脱色のため活性炭に通し、次いで脱塩のためイオン交換樹脂に通すことによって、実施例８に係る抗菌剤溶液９５０ｇを得た。この実施例８に係る抗菌剤に含まれるオクテニルコハク化澱粉加水分解物の平均分子量を測定したところ、表４に示すように１０００であった。
【００２９】
実験例３
次に、実施例１、及び６乃至８に係る抗菌剤を用いて、人の口腔菌を使用した抗う蝕性試験を行った。人の口腔菌を使用した抗う蝕性試験は、先ず、被験者１０名に２０ｍｌの生理食塩水で口腔内を洗浄してもらい、この洗浄液を任意に希釈して、試験体６乃至９それぞれを０．０５％、０．１％、０．３％になるように標準寒天培地に入れて植菌し、３７℃で４８時間培養し、生育したコロニーをカウントした。比較例として既存の抗菌剤であるポリリジン、グリシンも同様の試験を行った。その結果を表５に示す。
【００３０】
【表５】
表５から明らかなように、実施例１、及び６乃至８に係る抗菌剤は、０．１％以上の濃度で９５％以上の口腔菌に対して抗菌性を示したが、比較例であるポリリジンやグリシンは、抗菌性を示さなかった。
【００３２】
実施例９
次に、実施例２に係るグルコマンナン加水分解物を含む抗菌剤を、表６に示す配合で第二リン酸カルシウム、グリセリン、ブチレングルコール、キサンタンガム、ラウリル硫酸ナトリウム、サッカリンナトリウム、香料及び水と混ぜ合わせることによって実施例９に係る抗菌剤が含まれた歯磨剤を得た。
【００３３】
【表６】
実施例１０
先ず、実施例１に係る寒天加水分解物を、表７に示す配合でガムベース、マルチトール、エリスリトール、ソルビトール、グリセリン、及び香料を混ぜ合わせることによって実施例１０に係る抗菌剤が含まれたチューインガムを得た。
【００３５】
【表７】
【発明の効果】
以上のように本発明に係る抗菌剤によれば、天然多糖類が加水分解された多糖類加水分解物を主成分としているので、汎用性に優れており、作業性が良く、天然物である食品の抗菌剤を提供することができる。TECHNICAL FIELD OF THE INVENTION
[0001]
[Prior art]
Conventionally, glycine, protamine, lysozyme, organic acids, chitosan oligosaccharides and the like have been used as antibacterial agents for foods (Patent Document 1, Patent Document 2, Patent Document 3). As the anti-caries agent, synthetic antibacterial agents such as benzethonium chloride and chlorhexidine hydrochloride, and essential oils extracted from plants as natural antibacterial agents are used.
[0002]
[Patent Document 1]
JP-A-6-98738 [Patent Document 2]
Japanese Patent Application Laid-Open No. H5-230091 [Patent Document 3]
JP-A-7-46972
[Problems to be solved by the invention]
However, glycine and protamine used in conventional antimicrobial agents for foods are used in large amounts, and when heated together with foods containing compounds having an aldehyde group, browning and burnt odor occur. These antibacterial agents lack versatility because lysozyme used in the agents is effective only for a specific bacterial species in a specific pH range and acid is ineffective in a neutral range. Furthermore, since chitosan oligosaccharides are used after being dissolved in an acid, the workability is complicated.
[0004]
In addition, a synthetic antibacterial agent as an anti-cariogenic agent has an anti-carious effect at a low amount, but cannot be used for food, and even when used as an oral composition, the use of synthetic compounds has recently been increasing. There is a need for safe, natural antimicrobial agents that are not preferred.
[0005]
Furthermore, plant-derived essential oils are natural products and have good antibacterial activity, but they have poor solubility in water and have a peculiar irritating odor and taste, so the foods that can be used are limited and lack versatility. .
[0006]
Therefore, an object of the present invention is to provide an antibacterial agent for food, which is excellent in versatility, has good workability, and is a natural product.
[0007]
[Means for Solving the Problems]
In order to achieve the above object, the present inventors have conducted intensive studies and, as a result, have found that a polysaccharide hydrolyzate obtained by hydrolyzing a natural polysaccharide has an antibacterial effect and an anti-cariogenic effect. That is, the present invention is an antibacterial agent mainly containing a polysaccharide hydrolyzate obtained by hydrolyzing a natural polysaccharide.
[0008]
The antibacterial agent according to the present invention uses a polysaccharide hydrolyzate obtained by hydrolyzing a natural polysaccharide, and these can be easily dissolved in water or hot water. Since it is a product, it can be used for various foods and has excellent versatility.
[0009]
DETAILED DESCRIPTION OF THE INVENTION
In the antibacterial agent according to the present invention, the natural polysaccharide is locust bean gum, cod gum, guar gum, cassia gum, glucomannan, tamarind gum, enzyme-treated tamarind, pullulan, inulin, agar, starch, starch derivatives, cellulose and cellulose derivatives. Among them, it is preferable that at least one or more be used. Enzyme-treated tamarind refers to tamarind gum obtained by allowing β-galactosidase to act, starch derivatives refer to starches that have been acetylated, etherified, cross-linked, succinated, and the like, and cellulose derivatives refer to methyl cellulose, carboxylate. Refers to methylcellulose, hydroxymethylcellulose and the like.
[0010]
In the antibacterial agent according to the present invention, the natural polysaccharide is hydrolyzed by adding 0.5 to 20% of citric acid to a 3% aqueous solution of the natural polysaccharide, heating at 95 ° C. for 60 minutes, and then adding hydroxylic acid. It is preferably carried out by neutralization with sodium or by the action of a hydrolase, and the natural polysaccharide is preferably decomposed to an average molecular weight of 100 to 100,000.
[0011]
Further, the antibacterial agent according to the present invention preferably contains one or more of an acid and a neutralized product thereof, and improves the antibacterial and anticarious effects by using these acids and the neutralized product thereof in combination. be able to. Examples of the acid include inorganic salts such as hydrochloric acid, sulfuric acid, and nitric acid, and organic acids, and organic acids are particularly preferable. Examples of the organic acid include citric acid, succinic acid, tartaric acid and the like. The neutralized acid refers to a product obtained by neutralizing an acid with an alkaline substance, such as sodium citrate, sodium succinate, and sodium tartrate.
[0012]
The antibacterial agent according to the present invention may be contained in hygiene products such as toothpaste and mouthwash, or may be contained in foods such as tune gum and candy.
[0013]
【Example】
Next, examples of the antibacterial agent according to the present invention will be described.
Example 1
First, 50 g of agar (produced by Ina Food Industry Co., Ltd.) was dispersed in 1 liter of 10% citric acid, reacted at 100 ° C. for 2 hours, neutralized with 50 g of caustic soda, filtered through celite, and passed through activated carbon for decolorization. Then, the solution was passed through an ion exchange resin for desalting, concentrated, and then dried by spray drying to obtain 42 g of the antibacterial agent according to Example 1. When the average molecular weight of the agar hydrolyzate contained in the antibacterial agent according to Example 1 was measured, it was 500 as shown in Table 1.
[0014]
[Table 1]
Example 2
Next, 50 g of glucomannan (produced by Ina Food Industry Co., Ltd.) was dispersed in 1 liter of 20% lactic acid, reacted at 120 ° C. for 4 hours, neutralized with 40 g of caustic soda, filtered through celite, and then activated carbon for decolorization. Then, 950 g of the antibacterial agent solution according to Example 2 was obtained by passing through an ion exchange resin for desalting. When the average molecular weight of the glucomannan hydrolyzate contained in the antibacterial agent according to Example 2 was measured, it was 550 as shown in Table 1.
[0016]
Example 3
Next, 500 ml of 10% citric acid was added to 500 ml of a 3% guar gum (manufactured by IGI) aqueous solution, reacted at 100 ° C. for 4 hours, neutralized with caustic soda, filtered through celite, and passed through activated carbon for decolorization. Then, by passing through an ion exchange resin for desalting, 950 g of the antibacterial agent solution according to Example 3 was obtained. The average molecular weight of the guar gum hydrolyzate contained in the antibacterial agent according to Example 3 was 1,000 as shown in Table 1.
[0017]
Example 4
Next, 500 ml of 10% citric acid was added to 500 ml of an aqueous solution of 10% inulin (manufactured by Fuji Nippon Sugar Co., Ltd.), reacted at 100 ° C. for 2 hours, neutralized with caustic soda, filtered through celite, and decolorized. By passing through activated carbon and then through an ion exchange resin for desalting, 950 g of the antibacterial agent solution according to Example 4 was obtained. The average molecular weight of the inulin hydrolyzate contained in the antibacterial agent according to Example 4 was 500 as shown in Table 1.
[0018]
Example 5
Next, 50 g of pullulan (manufactured by Hayashibara Shoji Co., Ltd.) was dissolved in 100 ml of 50 mM phosphate buffer (pH 6.8), held at 50 ° C., added with 50 units of pullulanase, reacted for 3 hours, and reacted at 100 ° C. After deactivating the enzyme by heating for 20 minutes, the mixture was filtered, desalted with an ion-exchange resin, and then powdered with a lyophilizer to obtain 45 g of the antibacterial agent powder according to Example 3. When the average molecular weight of pullulan contained in the antibacterial agent according to Example 3 was measured, it was 600 as shown in Table 1.
[0019]
Experimental example 1
Next, antibacterial tests were performed on the antibacterial agents according to Examples 1 to 5. Esherichia coli as bacteria, Bacillus subtilis, Salmonella thyphimurium, Staphylococcus epidermidis, Pseudomonas aeruginosa, Bacillus stearothermophylas, Enterobacter aerogenes, was inoculated Alcaligenes faecalis in a liquid broth medium, cultured overnight at 37 ° C., then diluted to 10 6 The test specimens 1 to 5 were placed in a standard agar medium at 0.05%, 0.1%, and 0.3%, inoculated, cultured at 37 ° C. for 48 hours, and the number of grown colonies was counted. . Similarly, as a comparative example, a standard agar medium to which no antibacterial agent was added was cultured, and the number of grown colonies was counted. The results are shown in Table 2.
[0020]
[Table 2]
As shown in Table 2, the number of colonies of the samples to which the antibacterial agents according to Examples 1 to 5 were added was clearly smaller than that of the samples without the antibacterial agents.
[0022]
Experimental example 2
Next, an anti-caries test was performed using the antibacterial agents according to Examples 1 to 5. First, Streptococcus mutans, Streptococcus salivaris, Streptococcus sobrinus, and Porphyromonas gingivalis, which are the causative bacteria, are inoculated into Brain Heart Infusion medium, diluted at 37 ° C., and cultured overnight at 37 ° C. for 6 hours. Colonies grown by adding the antibacterial agents according to Examples 1 to 5 to a standard agar medium at 0.05%, 0.1%, and 0.3%, inoculating, and culturing at 37 ° C. for 48 hours. Was counted. Similarly, as a comparative example, a standard agar medium to which no antibacterial agent was added was cultured, and the number of grown colonies was counted. The results are shown in Table 3.
[0023]
[Table 3]
As shown in Table 3, the number of colonies of the samples to which the antibacterial agents according to Examples 1 to 5 were added was clearly smaller than that of the samples without the antibacterial agents.
[0025]
Example 6
Next, 3% locust bean was added to 500 ml of an aqueous solution (manufactured by Ina Food Industry Co., Ltd.), 500 ml of 10% citric acid was added, reacted at 100 ° C. for 3 hours, neutralized with caustic soda, and filtered through celite. 950 g of the antibacterial agent solution according to Example 6 was obtained by passing through activated carbon for decolorization and then through ion exchange resin for desalting. When the average molecular weight of the locust bean gum hydrolyzate contained in the antibacterial agent according to Example 6 was measured, it was 500 as shown in Table 4.
[0026]
[Table 4]
Example 7
Next, 500 ml of 10% citric acid was added to 500 ml of an aqueous solution of 3% cassia gum (produced by Ina Food Industry Co., Ltd.), reacted at 100 ° C. for 3 hours, neutralized with caustic soda, filtered through celite, and decolorized. By passing through activated carbon and then through an ion exchange resin for desalting, 950 g of the antibacterial agent solution according to Example 7 was obtained. When the average molecular weight of the cassia gum hydrolyzate contained in the antibacterial agent according to Example 7 was measured, it was 500 as shown in Table 4.
[0028]
Example 8
Next, 500 ml of 10% citric acid was added to 500 ml of 5% octenyl succinated starch (manufactured by Selestar), reacted at 90 ° C. for 3 hours, neutralized with caustic soda, filtered through celite, and then activated carbon for decolorization. 950 g of the antibacterial agent solution according to Example 8 was obtained by passing through an ion exchange resin for desalting. The average molecular weight of the octenyl succinated starch hydrolyzate contained in the antibacterial agent of Example 8 was 1000 as shown in Table 4.
[0029]
Experimental example 3
Next, using the antibacterial agents according to Examples 1 and 6 to 8, an anti-caries test using human oral bacteria was performed. In the anti-cariogenicity test using human oral bacteria, first, 10 test subjects were washed in the oral cavity with 20 ml of physiological saline, and the washing solution was arbitrarily diluted, and each of the test specimens 6 to 9 was treated with 0 ml. The cells were inoculated in a standard agar medium so as to have a concentration of 0.05%, 0.1%, and 0.3%. As a comparative example, the same test was carried out for polylysine and glycine, which are existing antibacterial agents. The results are shown in Table 5.
[0030]
[Table 5]
As is clear from Table 5, the antibacterial agents according to Examples 1 and 6 to 8 exhibited antibacterial activity against 95% or more oral bacteria at a concentration of 0.1% or more, but are comparative examples. Polylysine and glycine did not show antimicrobial properties.
[0032]
Example 9
Next, the antibacterial agent containing the glucomannan hydrolyzate according to Example 2 is mixed with dibasic calcium phosphate, glycerin, butylene glycol, xanthan gum, sodium lauryl sulfate, sodium saccharin, flavor, and water in the composition shown in Table 6. Thus, a dentifrice containing the antibacterial agent according to Example 9 was obtained.
[0033]
[Table 6]
Example 10
First, the chewing gum containing the antibacterial agent according to Example 10 was prepared by mixing the agar hydrolyzate according to Example 1 with a gum base, maltitol, erythritol, sorbitol, glycerin, and a fragrance in the composition shown in Table 7. Obtained.
[0035]
[Table 7]
【The invention's effect】
As described above, according to the antibacterial agent of the present invention, since the natural polysaccharide is mainly composed of a hydrolyzed polysaccharide, the versatility is excellent, the workability is good, and the natural product is a natural product. An antimicrobial agent for food can be provided.
Claims (3)
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009526102A (en) * | 2006-02-06 | 2009-07-16 | ディーエスエム アイピー アセッツ ビー．ブイ． | Active ingredient composition |
| WO2012029433A1 (en) * | 2010-08-30 | 2012-03-08 | 国立大学法人 東京大学 | Processing material and processing method |
| WO2014192693A1 (en) * | 2013-05-30 | 2014-12-04 | 上野製薬株式会社 | Food-keeping-quality improver, and method for improving food keeping quality |
| JP2019152583A (en) * | 2018-03-05 | 2019-09-12 | 国立大学法人広島大学 | Manufacturing method and use of gel additive |
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2003
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009526102A (en) * | 2006-02-06 | 2009-07-16 | ディーエスエム アイピー アセッツ ビー．ブイ． | Active ingredient composition |
| WO2012029433A1 (en) * | 2010-08-30 | 2012-03-08 | 国立大学法人 東京大学 | Processing material and processing method |
| WO2014192693A1 (en) * | 2013-05-30 | 2014-12-04 | 上野製薬株式会社 | Food-keeping-quality improver, and method for improving food keeping quality |
| CN105307508A (en) * | 2013-05-30 | 2016-02-03 | 上野制药株式会社 | Food-keeping-quality improver, and method for improving food keeping quality |
| JP2019152583A (en) * | 2018-03-05 | 2019-09-12 | 国立大学法人広島大学 | Manufacturing method and use of gel additive |
| JP7053011B2 (en) | 2018-03-05 | 2022-04-12 | 国立大学法人広島大学 | Manufacturing method of gel additive and utilization of gel additive |
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