JP2005511104A - ヘリコバクター・ピロリ及び食中毒菌に対して抑制効果を有する発酵食品の製造方法、並びにその製造方法により製造された発酵食品 - Google Patents
ヘリコバクター・ピロリ及び食中毒菌に対して抑制効果を有する発酵食品の製造方法、並びにその製造方法により製造された発酵食品 Download PDFInfo
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- 241000894006 Bacteria Species 0.000 title claims abstract description 43
- 235000021107 fermented food Nutrition 0.000 title claims abstract description 32
- 206010016952 Food poisoning Diseases 0.000 title claims abstract description 24
- 208000019331 Foodborne disease Diseases 0.000 title claims abstract description 24
- 241000590002 Helicobacter pylori Species 0.000 title claims abstract description 19
- 229940037467 helicobacter pylori Drugs 0.000 title claims abstract description 19
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 230000002401 inhibitory effect Effects 0.000 title abstract description 30
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 34
- 239000004310 lactic acid Substances 0.000 claims abstract description 17
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 17
- 235000013305 food Nutrition 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims abstract description 8
- 241000186660 Lactobacillus Species 0.000 claims abstract description 6
- 241000186000 Bifidobacterium Species 0.000 claims abstract description 5
- 241000194017 Streptococcus Species 0.000 claims abstract description 5
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 5
- 235000013339 cereals Nutrition 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- 235000013311 vegetables Nutrition 0.000 claims description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 230000000694 effects Effects 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims 1
- 230000000968 intestinal effect Effects 0.000 abstract description 2
- 230000001629 suppression Effects 0.000 description 8
- 241000607142 Salmonella Species 0.000 description 7
- 241000186840 Lactobacillus fermentum Species 0.000 description 5
- 229940012969 lactobacillus fermentum Drugs 0.000 description 5
- 241000607534 Aeromonas Species 0.000 description 4
- 150000007524 organic acids Chemical class 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 241000588724 Escherichia coli Species 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000009036 growth inhibition Effects 0.000 description 3
- 230000005764 inhibitory process Effects 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 241000186015 Bifidobacterium longum subsp. infantis Species 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 241000194032 Enterococcus faecalis Species 0.000 description 2
- 241001333951 Escherichia coli O157 Species 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- 241000589989 Helicobacter Species 0.000 description 2
- 241000186781 Listeria Species 0.000 description 2
- 241000186779 Listeria monocytogenes Species 0.000 description 2
- 241000186675 Weissella confusa Species 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 229940004120 bifidobacterium infantis Drugs 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 231100000249 enterotoxic Toxicity 0.000 description 2
- 230000002242 enterotoxic effect Effects 0.000 description 2
- 230000008029 eradication Effects 0.000 description 2
- 208000015181 infectious disease Diseases 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000012905 Brassica oleracea var viridis Nutrition 0.000 description 1
- 241001107116 Castanospermum australe Species 0.000 description 1
- 208000035473 Communicable disease Diseases 0.000 description 1
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 235000021279 black bean Nutrition 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 208000000718 duodenal ulcer Diseases 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 210000001156 gastric mucosa Anatomy 0.000 description 1
- 231100001014 gastrointestinal tract lesion Toxicity 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 230000007413 intestinal health Effects 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 231100000397 ulcer Toxicity 0.000 description 1
- 210000002438 upper gastrointestinal tract Anatomy 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- 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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Mycology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cereal-Derived Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Beans For Foods Or Fodder (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
Description
図1は、本発明の発酵食品を確認するための有機酸の分析結果を示す図である。
図2は、本発明の発酵食品のヘリコバクター・ピロリの抑制効果を分析するための抑制環(inhibition zone)を示す写真である。
図3aは、本発明の発酵食品のサルモネラ菌の抑制効果を分析するための抑制環を示す写真である。
図3bは、本発明の発酵食品のリステリア菌の抑制効果を分析するための抑制環を示す写真である。
図3cは、本発明の発酵食品のO-157大腸菌の抑制効果を分析するための抑制環を示す写真である。
図3dは、本発明の発酵食品のアエロモナス菌の抑制効果を分析するための抑制環を示す写真である。
本発明に使用された乳酸菌は、ラクトバチルス属(Lactobacillus genus)、ビフィドバクテリウム属(Bifidobacterium genus)、ストレプトコッカス属(Streptococcus genus)またはこれらのうち二つ以上の混合物からなる群より選択される乳酸菌であって、ヘリコバクター・ピロリに対する抑制効果と食中毒菌及び腸内有害細菌に対する抑制効果を有する。より好ましくは、ラクトバチルス・ファーメンタム(Lactobacillus fermentum)、ラクトバチルス・コンフスス(Lactobacillus confusus)、ビフィドバクテリウム・インファンティス(Bifidobacterium infantis)またはストレプトコッカス・フェカリス(Streptococcus fecalis)を使用することができる。
ラクトバチルス・ファーメンタム(Lactobacillus fermentum)(寄託機関:韓国種菌協会、受託番号:KMCCM-10251)を、通常の方法によりpH4.5の玄米、黒豆及びケールとの混合物に植菌した後、20℃の温度で24時間反応させて発酵物を製造した。
ラクトバチルス・ファーメンタム(Lactobacillus fermentum)の代わりにラクトバチルス・コンフスス(Lactobacillus confusus)を植菌した点を除いては、実施例1と同じ方法により発酵物を製造した。
ラクトバチルス・ファーメンタム(Lactobacillus fermentum)の代わりにビフィドバクテリウム・インファンティス(Bifidobacterium infantis)を植菌した点を除いては、実施例1と同じ方法により発酵物を製造した。
ラクトバチルス・ファーメンタム(Lactobacillus fermentum)の代わりにストレプトコッカス・フェカリス(Streptococcus fecalis)を植菌した点を除いては、実施例1と同じ方法により発酵物を製造した。
前記実施例1の乳酸菌による発酵食品のヘリコバクター・ピロリの抑制効果を分析した結果を下記表2に示し、各増殖抑制環の確認結果を図2に示した。
前記実施例2〜4の乳酸菌による発酵食品の食中毒菌の抑制効果を測定した結果を下記表3に示し、サルモネラ菌、リステリア菌、O-157大腸菌、アエロモナス菌のそれぞれの増殖抑制環の確認結果を図3a〜図3dに示した。
Claims (2)
- ラクトバチルス属(Lactobacillus genus)、ビフィドバクテリウム属(Bifidobacterium genus)、ストレプトコッカス属(Streptococcus genus)またはこれらのうち二つ以上の混合物からなる群より選択される乳酸菌を穀類、豆類、果菜類またはこれらの混合物からなる群より選択される食品類に植菌した後、15〜35℃の温度で12〜48時間反応させることを特徴とするヘリコバクター・ピロリ(Helicobactor-pylori)及び食中毒菌に対して抑制効果を有する発酵食品の製造方法。
- 請求項1の製造方法により製造された穀類、豆類、果菜類またはこれらの混合物を主原料とする発酵食品。
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR10-2001-0081350A KR100449146B1 (ko) | 2001-12-19 | 2001-12-19 | 헬리코박터 파이로리 및 식중독균 억제 효과를 갖는발효식품의 제조방법 및 그 제조방법에 의해 제조된발효식품 |
KR10-2001-0081350 | 2001-12-19 | ||
PCT/KR2002/002394 WO2003051132A1 (en) | 2001-12-19 | 2002-12-20 | Method for making fermented food and fermented food made thereby having suppressive effect against helicobactor-pylori and food-poisoning bacillus |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2005511104A true JP2005511104A (ja) | 2005-04-28 |
JP2005511104A6 JP2005511104A6 (ja) | 2005-08-04 |
Family
ID=19717253
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2003552071A Pending JP2005511104A (ja) | 2001-12-19 | 2002-12-20 | ヘリコバクター・ピロリ及び食中毒菌に対して抑制効果を有する発酵食品の製造方法、並びにその製造方法により製造された発酵食品 |
Country Status (6)
Country | Link |
---|---|
US (1) | US20050008733A1 (ja) |
JP (1) | JP2005511104A (ja) |
KR (1) | KR100449146B1 (ja) |
CN (1) | CN1278615C (ja) |
AU (1) | AU2002359014A1 (ja) |
WO (1) | WO2003051132A1 (ja) |
Families Citing this family (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100724059B1 (ko) | 2003-03-27 | 2007-06-04 | 주식회사 바름인 | 혼합 잡곡류의 유산균 발효물과 그 제조방법 |
WO2008117521A1 (ja) * | 2007-03-28 | 2008-10-02 | Panasonic Corporation | 脳波識別の要否を決定する装置および方法 |
JP4460644B2 (ja) * | 2008-04-04 | 2010-05-12 | パナソニック株式会社 | 脳波識別方法の調整装置、方法およびコンピュータプログラム |
EP2270133B1 (en) | 2008-04-22 | 2015-06-24 | Corporación Alimentaria Peñasanta (Capsa) | Method for obtaining a novel strain of bifidobacterium bifidum with activity against infection by helicobacter pylori |
CN103571782B (zh) * | 2013-11-26 | 2015-03-25 | 江南大学 | 一株融合乳杆菌及其应用 |
KR101649476B1 (ko) | 2015-03-10 | 2016-08-19 | 강원대학교산학협력단 | 바실러스 아밀로리쿼파시엔스 knu-1 (kctc18343p) 균주 또는 이의 배양액을 포함하는 생육저해제 |
US11098570B2 (en) * | 2017-03-31 | 2021-08-24 | Baker Hughes Oilfield Operations, Llc | System and method for a centrifugal downhole oil-water separator |
CN114847481A (zh) * | 2022-06-06 | 2022-08-05 | 齐鲁工业大学 | 阿霍烯的用途及抑制幽门螺旋杆菌的阿霍烯营养粉 |
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KR20030033721A (ko) * | 2001-10-24 | 2003-05-01 | (주) 피엘바이오 | 항헬리코박터 필로리 유산균을 포함하는 식품 |
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2001
- 2001-12-19 KR KR10-2001-0081350A patent/KR100449146B1/ko active IP Right Grant
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2002
- 2002-12-20 JP JP2003552071A patent/JP2005511104A/ja active Pending
- 2002-12-20 US US10/496,603 patent/US20050008733A1/en not_active Abandoned
- 2002-12-20 WO PCT/KR2002/002394 patent/WO2003051132A1/en active Application Filing
- 2002-12-20 CN CNB028254104A patent/CN1278615C/zh not_active Expired - Lifetime
- 2002-12-20 AU AU2002359014A patent/AU2002359014A1/en not_active Abandoned
Patent Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
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JPS6430565A (en) * | 1987-07-27 | 1989-02-01 | Meiji Milk Prod Co Ltd | Lactic fermentation preparation for food preservation |
JPH07313112A (ja) * | 1994-05-23 | 1995-12-05 | Horikawa:Kk | 魚肉練り製品の製造方法 |
JPH08289768A (ja) * | 1995-04-19 | 1996-11-05 | Kiyuu & C:Kk | 食品用殺菌料 |
JPH0994055A (ja) * | 1995-09-29 | 1997-04-08 | Beegan Tsusho Kk | 乳酸及び/又は乳酸塩の微生物増殖抑制効果の増強方法 |
JPH1112172A (ja) * | 1997-06-18 | 1999-01-19 | Yakult Honsha Co Ltd | ヘリコバクター・ピロリ菌抑制剤 |
US6329002B1 (en) * | 1999-02-08 | 2001-12-11 | Hyun Mi Kim | Food for inhibiting infection and treating gastritis, gastric and duodenal ulcers |
JP2001120173A (ja) * | 1999-10-27 | 2001-05-08 | Ibaraki Prefecture | 乳酸菌を用いた漬物の製造方法 |
Also Published As
Publication number | Publication date |
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KR100449146B1 (ko) | 2004-09-18 |
AU2002359014A1 (en) | 2003-06-30 |
KR20030050823A (ko) | 2003-06-25 |
WO2003051132A1 (en) | 2003-06-26 |
CN1278615C (zh) | 2006-10-11 |
US20050008733A1 (en) | 2005-01-13 |
CN1604742A (zh) | 2005-04-06 |
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