JP2007267639A - Antibacterial agent having volatile component of onion and/or lf (lacrimatory ingredient) as active ingredient, and method for utilizing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an effective antibacterial agent reduced in influence on the flavor of food and having high utility or the like while utilizing onion having high safety. <P>SOLUTION: The antibacterial agent is obtained by utilizing volatile components of onion so as to achieve satisfactory antibacterial action without making the agent directly adhere to food and therefore without having any influence on the taste of the food. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention belongs to the technical field of bactericides, antibacterial agents, bacteriostatic agents and the like (hereinafter referred to as antibacterial agents). The present invention belongs to the field of food preservation, the field of food processing, the field of health and hygiene, and other technical fields that are required to suppress the growth of microorganisms.

  Conventionally, for example, heat sterilization has been widely used as a sterilization technique for foods and the like. Examples of heat sterilization include pressurization and heat sterilization for canned and retort foods, pasteurization performed on fruit drinks, milk, and the like.

  On the other hand, for example, depending on the type of food, such as fresh food and frozen food, there are foods for which heat treatment is not desired. For these sterilization or storage, for example, ultraviolet irradiation, preservatives, or bactericides have been used. Examples of the disinfectant include synthetic chemical preservatives such as ethanol, ethylene oxide, hydrogen peroxide, and organic acids (acetic acid and propionic acid), and natural preservatives such as spices.

By the way, as natural preservatives, bacterial spores (spores) and fungal spore fungicides using lily family plant extracts have been developed (Patent Document 1). The fungal spore fungicide using this lily family plant extract has some heat-resistant spores that do not die under the sterilization conditions of canned foods, and can change the quality of canned foods. It was developed from that.
JP-A-6-16514

  Liliaceae plants such as garlic and onion have been known to have antibacterial activity, and garlic and onion have been widely used as food, so safety as a raw material for food antibacterial agents is Very expensive. However, since garlic and onions have a strong odor, their use as an antibacterial agent added to foods has a strong influence on the flavor, and there are restrictions on the target of use as an antibacterial agent. Antibacterial agents are not fully utilized.

  On the other hand, in recent years, food poisoning due to microbial contamination of foods has become larger, and the importance of microbial control technology has been recognized again. In addition, consumers are becoming more aware of food safety, and antibacterial agents used for food preservation are required to be more natural and safe.

  Therefore, an object of the present invention is to provide an effective antibacterial agent with high usability that uses a highly safe onion and reduces the influence on the flavor of food.

  The inventors of the present application have made intensive efforts to reduce the influence on the flavor of foods for antibacterial agents using lily family plants, particularly onions. When the raw onion liquid component was applied as in the invention described in Patent Document 1, a large amount of onion component was inevitably present in the food, and it was difficult to reduce the influence of flavor and odor. It was found that the ingredients have antibacterial action. By using this volatile component, it was found for the first time that the antibacterial agent can be sufficiently adhered without directly attaching the antibacterial agent to the food, and thus without affecting the taste of the food. It has been made.

  More specifically, the present invention includes (1) an antibacterial agent containing, as an active ingredient, a volatile component of onion, for example, pulverized raw onion or dried onion pulverized product with water, and the resulting volatile component as an active ingredient, and (2) An antibacterial agent containing an onion lacrimal component (LF) as an active ingredient is included. These volatile components include LF (tearing substance), but also include components other than the tearing substance.

  The antibacterial agent containing the volatile component of the onion of the present invention as an active ingredient and the antibacterial agent containing LF (tearing component) as an active ingredient effectively exhibit antibacterial properties. In addition, if necessary, it has an excellent effect of hardly affecting the taste of food.

1. Antibacterial agent In the present specification, an antibacterial agent means one containing a bactericide and / or a bacteriostatic agent.

  The present invention includes (1) an antibacterial agent containing a volatile component contained in an onion as an active ingredient, and (2) an antibacterial agent containing an onion tearing ingredient (LF) as an active ingredient. In addition, as a volatile component of an onion, the volatile component obtained by grind | pulverizing a raw onion or returning a ground product of a dry onion with water is included. Here, as will be described later, the volatile component of the onion contains a component having antibacterial properties other than LF. The volatile component is a volatile component generated by the reaction of an onion-derived enzyme with a substrate, and includes the entire reaction product, a part of the reaction product, a combination of these appropriately, and the like. LF is a partial component and can be prepared separately from the product or synthesized.

  Furthermore, the present invention also includes an antibacterial agent containing as an active ingredient a component obtained by adding an onion tearing component (LF) to a volatile component of onion.

  The antibacterial agent of the present invention includes an onion volatile component and / or LF as an antibacterial agent as it is, and an antibacterial agent supported on a carrier in a state where the onion volatile component and / or LF is dissolved in a solvent, etc. . Furthermore, the antibacterial agent of the present invention can be an antibacterial agent that is stored in a container in which the onion volatile component and LF can be diffused without the solvent leaking in a state where the onion volatile component and / or LF is dissolved in the solvent. . Further, the onion volatile component and / or the antibacterial agent supported on the carrier in a state where LF is dissolved in the solvent can be stored in a container capable of diffusing the onion volatile component and LF without leaking the solvent.

  The antimicrobial agent of this invention can be used for preservation | save of foodstuffs, for example. Specifically, there are many foods that use the antibacterial agent of the present invention, such as daily lunch boxes, side dishes, white rice, salad, raw meat, fresh seafood, flour, etc. Can be used for sterilization or / and storage. In addition, examples of target foods include cut rice cakes and bread.

  For preservation of these foods, a method of storing these foods and the antibacterial agent in a container (sealing if necessary) can be employed.

  In addition to food, the antibacterial agent of the present invention can be used in the field of food processing, for example, for sterilization of piping, conveyors, gloves, cutting boards, and packaging materials for food packaging in the field of food processing. Of course, in addition to the above, it can also be used for pharmaceuticals, medical use, mechanical use, toiletry use and the like.

2. 2. Antibacterial agent containing volatile component of onion as active ingredient 2-1. Onion Volatile Component The onion volatile component used in the present invention includes a volatile component obtained from pulverized raw onion, a diluted product thereof, and a dried onion reconstituted with water. (See Table 1 below.)

  The volatile component of onion also contains LF, but as shown in the following examples, the volatile component substantially free of LF from which LF has disappeared also has an antibacterial action.

2-2. Method for Preparing Onion Volatile Component The volatile component of onion can be produced by crushing raw onion or crushing dried onion and returning it with water.
(1) The crushed raw onion is preferably crushed as finely as possible. More specifically, stronger antibacterial action can be obtained by pulverizing as finely as possible by slicing with a household juicer or the like rather than slicing. The pulverized product can be used as it is, but in some cases, it can be diluted with water or the like.

  In order to stably obtain antibacterial properties, for example, when squeezed with a juicer, the amount of ground onion is 2.7 mg or more per 1 ml of headspace (from antibacterial properties against B. coagulans). Sufficient antibacterial properties are achieved by setting the head space in the container in the case where the antibacterial agent is stored in the same container as the antibacterial object.

(2) The dried onion can be produced by various known drying methods, but is preferably produced by a freeze-drying method. Specifically, it is preferable to produce by lyophilizing a small bulb of raw onion and then crushing it. Any drying method can be used as long as the component relating to the induction of the volatile component is not easily deactivated and altered.

  As a condition for returning the pulverized product of the dried onion, it is sufficient that the amount of water added is not less than the extent that the whole is moistened (concentrated twice as much as raw onion). The water to be added to the dried onion can be distilled water or tap water, but as an example below (pH after hydration is around 5.9), by adding a buffer and lowering the pH after hydration to around 4.9, higher antibacterial properties can be obtained. can get. The pH after addition is 4.0 to 7.8, preferably 4.5 to 5.5, more preferably pH 4.9. Moreover, when actually using a freeze-dried pulverized product, the buffer powder can be mixed with the lyophilized and pulverized product so that the pH when added is within the above range. High antibacterial properties can also be obtained by adjusting the pH of the ground raw onion to the above range.

(3) In addition, some crushed raw onions were crushed (in the case of dried onions, after hydration), and depending on the type of fungus, there were some that showed no decrease in antibacterial properties even after 120 minutes. Can be used as quickly as possible, for example, by quickly putting it in an airtight container containing a food to be antibacterial, so that strong antibacterial properties can be obtained. However, even when 60 minutes have passed after pulverization or addition, the decrease in antibacterial properties is about ½, and if the amount used is increased, it can be expected that sufficient antibacterial properties will be exhibited.

2-3. Antibacterial agent with onion volatile component as active ingredient Onion volatile component can be used as an antibacterial agent as a gas as it is, but onion volatile component generating or releasing agent can be used as an antibacterial agent It can also be used as For example, in order to prevent the ground onion or dried onion water retentate from touching the food, the raw onion ground or dried onion water retentate should be sealed with a package that allows gas to pass but not liquid to pass through. Can be used as an antibacterial agent. Furthermore, the ground material of the onion or the dried water of the onion can be supported on the carrier. Examples of the carrier include carriers that can carry an aqueous solution, such as zeolite, silica gel, superabsorbent resin, and nonwoven fabric.

  More specifically, for example, an antibacterial agent can be obtained by allowing a highly water-absorbent resin to absorb (adsorb) a ground onion or a dried onion hydrated product. In addition, when using a dry raw onion pulverized product, the antibacterial composition is configured so that a volatile component can be generated by putting the dry raw onion pulverized product into a nonwoven fabric and then adding water at the time when sterilization is necessary. It can also be used as an agent. Or it can also be set as the antibacterial agent by these combinations. Note that the antibacterial agent absorbed in the highly water-absorbent resin has about half the antibacterial property, so it is preferable to use about twice as much amount as compared with the case where water is not absorbed.

2-4. How to use antibacterial agents These antibacterial agents use the antibacterial action of components that volatilize than the antibacterial agents, so it is preferable to place them near the object to be antibacterial, and even together (closed if necessary) containers It is preferable to put in. For example, an antibacterial agent constructed by wrapping an antibacterial agent in a non-woven fabric is attached to the upper part of the container (for example, the inner surface of the lid of a container with a lid), so that the distance between the object and the antibacterial agent is reduced and a stronger antibacterial action is obtained. I can do it. In this case, if the dried onion is wrapped in a non-woven fabric, for example, if the whole is moistened (antibacterial gas component is expressed and water is not leaked), there is almost no leakage from the non-woven fabric, It is possible to reduce the influence on the flavor of food.

  New antibacterial technology can reduce the number of bacteria to 1/2 or less by applying the volatile components of raw onion pulverized material to objects such as powder that could not be used with the conventional method of applying extract Can be achieved.

3. 3. Antibacterial agent containing tear substance as active ingredient 3-1. Onion tearing component Thiopropanal S-oxide, an onion tearing component (LF), is a precursor of PRENCSO (S-1-propenyl-cysteine sulfoxide), and the enzyme alliinase acts on sulfenic acid ((E-1- propensulfenic acid), and is produced by isomerization of sulfenic acid by a tear component-generating enzyme.

3-2. Production method of onion tearing component The production method of onion tearing component is generally a synthetic method, but it may be purified from onion. For example, as a biochemical synthesis method, for example, a method described in Japanese Patent No. 3330305 can be used.
Further, it can be produced by the following reaction 1 and reaction 2 of the chemical formula 1.

  Reaction 1 and reaction 2 can be prepared specifically by the steps shown in the following Table 2 and Table 3, respectively.

3-3. Production of antibacterial agent The tear component LF can be used as a gas as an antibacterial agent as it is, but an LF releasing agent or an LF generating agent capable of generating or releasing LF can also be used as an antibacterial agent. For example, LF can be directly released (exposed) to antibacterial objects. Furthermore, LF or an LF-containing solution can be supported on a carrier. Examples of the carrier include a carrier capable of supporting a solution and the above-mentioned materials.

  More specifically, for example, an antibacterial agent can be obtained by absorbing (adsorbing) a LF-containing solution into a highly water-absorbent resin. Alternatively, the antibacterial agent obtained by absorbing (adsorbing) the LF-containing solution into the highly water-absorbing resin may be an antibacterial agent sealed in a container through which gaseous LF passes but liquid does not pass. Or it can also be set as the antibacterial agent by these combinations.

  In addition, when targeting foods, pharmaceuticals, etc., solvents for dissolving LF include edible fats and oils, esters, higher fatty acids, waxes, hydrocarbons, alcohols, polyhydric alcohols, and aqueous solutions thereof. A mixture, an emulsion, etc. are mentioned. Furthermore, ethanol is preferable because LF can be volatilized quickly by using a solvent having a low melting point. Further, it may be included in an inclusion agent such as cyclodextrin.

  When piping, equipment, etc. are targeted, many solvents such as ethers, hexane, and acetone can be used as a solvent for dissolving LF.

3-4. Usage of antibacterial agent The present antibacterial agent is preferably in gaseous contact with an antibacterial object, and more preferably in an airtight container. Further, when these antibacterial agents are used with LF-containing solutions, solvents, etc., it is necessary to arrange them so that they do not come into contact with the object.

  The standard amount of onion lacrimatory component necessary to obtain a stable antibacterial property is preferably 0.02 μmol or more as LF per 1 ml of head space (from antibacterial properties against B. coagulans).

  In addition, the onion tearing component can obtain an antibacterial effect in a short time, for example, 10 minutes or less, specifically, after exposing LF to food in a sealed container for at least 2 minutes, preferably 5 minutes, Antibacterial properties can be obtained even if the is opened.

4). Aspects of Use of Antibacterial Agent of Present Invention 4-1. Antibacterial of an antibacterial object by storing an antibacterial object and an antibacterial agent in a container The antibacterial agent of the present invention can antibacterial an object by storing it in the same container as the object. Moreover, the antimicrobial agent of this invention can improve the preservability of a target object by accommodating and storing it in the same container as a target object. Food is suitable as the object, and storage may be performed in a sealed state. In addition, although said container is an external container for accommodating an antibacterial agent and an antibacterial object, the antibacterial agent is a pulverized product, a gaseous antibacterial component itself, or the antibacterial component contained in a carrier or a solvent. As above, it can also be stored in the external container in a state of being stored in an internal container having a gas permeable wall or the like. The present invention encompasses both concepts of the antibacterial component housed in the inner container and the antibacterial component housed in the outer container.

(1) Raw onion pulverized product or dried onion pulverized product obtained by reconstitution with aqueous solution and / or LF base material (particulate polymer compound, antibacterial / bactericidal agent kneaded in resin) The antibacterial agent carried on a film, a nonwoven fabric, etc.) can be stored in the same storage container as the object to be stored, and the antibacterial object can be stored by the volatile component of onion and / or LF. By doing in this way, it is possible to suppress the growth of microorganisms on the antibacterial object by the gas component expressed from the carrier without directly touching the antibacterial object, and to perform antibacterial / sterilization.
(2) An antibacterial agent obtained by supporting a pulverized dried onion and / or a LF substrate as a substrate on the carrier can also be used. By doing in this way, a gas component is expressed by hydration, and food is made. Examples of the LF substrate in the present invention include enzymes and substrates related to LF production described in Table 1. PRENCSO, alliinase, LFS.
(3) In the case of (2) above, a kit comprising a buffer solution prepared as a water solution for hydration having a pH adjusted to 4.0 to 7.8, preferably 4.5 to 5.5, more preferably 4.9. It can be.
(4) The carrier used in the above (1) or (2) and the object to be antibacterial can be made into an antibacterial product which is sealed in a hermetically sealed container in a state where both do not substantially touch each other.
(5) In addition, an antibacterial agent containing an onion lacrimatory component (LF) as an active ingredient and / or an antibacterial agent containing a volatile component contained in an onion as an active ingredient are combined as separate antibacterial agents, By sealing and storing in the same container, the storability of the object can be improved. These antibacterial agents can also be supported on a carrier as in the above (1)-(4).
(6) The above aspects (1) to (5) are suitable for use as a food antibacterial agent, but are not limited thereto.

4-2. Antibacterial by releasing or exposing antibacterial gas to the target of antibacterial (bactericidal or bacteriostatic) (1) Volatile component of onion ground and / or LF as main component, gaseous to antibacterial target It can be antibacterial by releasing and exposing in
(2) In the above (1), when LF is used, a gas containing a specific concentration (0.45 ppm, that is, 0.02 μmol / l) or more is preferable.
(3) Furthermore, by dissolving LF in a solvent and allowing the solvent to coexist with the object (preferably in a non-contact manner), the object to be antimicrobial can be exposed in a gaseous state to LF. In this case, the solvent exemplified in the above 3-3. Can be used as the solvent.
(4) The antibacterial agent of the present invention described above can be antibacterial by exposing it to the initial stage before the microorganisms are grown in a gaseous state to an antibacterial object having a problem that the microorganisms grow for a while. In order to obtain the above antibacterial action suitably, an antibacterial agent mainly composed of LF or LF is preferable.
(5) When an antibacterial object having a problem that microorganisms multiply for a while is stored in a container, the antibacterial agent of the present invention is sealed in a gaseous state and is antibacterial by coexisting with the antibacterial object in the container. You can also. Higher antibacterial properties can be achieved by sealing the container.

4-3. As the target microorganisms of the antibacterial agent and the antibacterial method of the present invention, various microorganisms can be exemplified, but they act particularly effectively against microorganisms belonging to the genus Bacillus.

[Example]
In the following examples, the following materials and methods were used.
Materials and methods Search for existing technology (1) B. coagulans
Sankyo Co., Ltd. Lacris-S (containing 5 × 10 9 g-1 of B. coagulans spores) was subjected to the experiment.
(2) B. subtilis
The strain was inoculated on a standard agar medium and cultured overnight. The obtained colonies were scooped with a platinum loop and suspended in sterilized distilled water, and then the number of bacteria was confirmed with a microscope and subjected to an experiment.

(3) Preparation of fresh onion juice, pomace and ground material Peel the fresh onion, divide it into approximately 8 equal parts with a knife, and pour it with a juicer. The resulting liquid is a metal contained in the juice and juicer. The fiber removed by the mesh was squeezed. Both were remixed according to the original ratio to obtain a ground onion.
(4) Preparation of FD onion pulverized product and reversion The raw onion scale was cut into a size of about 3 to 5 cm on one side and freeze-dried (hereinafter abbreviated as FD). This was thoroughly pulverized with a desktop small pulverizer (common name: Milcer) to obtain a FD onion pulverized product. DW was added to this so that the water content was equivalent to that of the original onion, and a FD onion ground product was obtained. The solid content was determined by measuring the weight of the onions before and after FD and found to be 12%.

(5) Confirmation of antibacterial properties (vial method)
Used to confirm antibacterial properties of LF. Bacteria solution prepared to 10 ⁴ to 10 ⁵ CFU / ml (use B. coagulans unless otherwise stated) was placed in a 20 ml vial and 40 ul was mixed with standard agar medium 360 ul (1 vial) Per CFU is 10 ² to 10 ³ ). After sealing the vial, the solution whose antibacterial property was to be measured was gently put with a microsyringe or the like so that the solution did not touch the medium, and left to stand and incubated at 55 ° C. After culturing, the growth state of the colony was visually confirmed, and the concentration or amount at which antibacterial activity was clearly seen as compared with the control was defined as the minimum growth inhibition concentration or the minimum growth inhibition amount.

Confirmation of antibacterial properties (Conway method)
It was used to check the antibacterial properties of raw onion pulverized products or FD onion pulverized products. A suspension of B. coagulans prepared to 2 × 10 ³ CFU / ml was placed in the center of a small Conway container (internal volume 29 ml) and mixed with 2 ml of standard agar medium (per Conway container) CFU 10 ² ). A sample to be measured for antibacterial properties was gently placed in the outer periphery of the Conway container, and statically cultured at 55 ° C. Unless otherwise specified, the container was cultured with the lid facing upward (in-place). After incubation, count CFU and divide the amount of onion that was clearly antibacterial compared to the control (the amount converted to raw onion in the case of FD) by the headspace volume (27 ml minus the sample amount). The anti-bacterial strength was determined with the minimum growth inhibition (mg / ml of headspace) as the seed.

Measurement of the amount of LF After filtering the sample with a 0.2 um filter, HPLC uses Senshu Pack PEGASIL ODS (4.6φ × 250 mm), and the mobile phase is acid water adjusted to pH 3.3 with TFA: MeOH = 7 : 3, flow rate 0.6 ml / min, 214 nm was used for detection.

(1) Relationship between LF amount and antibacterial activity by leaving raw onion juice left (1-1) Antibacterial time-dependent change of raw onion juice against B. coagulans Immediately after crushing antibacterial properties of raw onion juice Antibacterial activity after 120 minutes in an open container was confirmed (vial method). The minimum growth inhibition amount per 1 ml of head space was determined from the amount of fresh onion juice used. The results are shown in Table 4.

  As a result, no decrease in antibacterial activity was observed even though LF was below the detection limit after 120 minutes of pulverization (Table 4).

  Since the detection limit of LF is at least 0.01 mM or less, if the antibacterial activity of raw onion juice is due to LF alone, the antibacterial activity should be at least 1/770 or less. Since there was no decrease, it was clarified that components other than LF are involved in antibacterial activity.

(2) Antibacterial changes over time of raw onion juice volatile components (B. subtilis)
Furthermore, the effect of leaving the raw onion juice on the antibacterial activity against B. subtilis was confirmed. In the same manner as described above, the antibacterial strength (vial method) and LF concentration of fresh onion juice were placed in an open container and measured over time.

  As a result, it was found that about 30 minutes after pulverization, the antibacterial property was reduced to about half (FIG. 1). At this time, LF was below the detection limit. The antibacterial activity of onion juice against B. subtilis decreases over time, indicating that it should be used as soon as possible after grinding.

(3) Antibacterial activity of various sample volatile components against B. subtilis
The anti-bacterial strength was measured by the vial method with the sample immediately after pulverizing the raw onion being 0 minute and the sample after being left in a sealed container for 120 minutes being 120 minutes. The parenthesis indicates the LF concentration in the sample.
The results are shown in FIG. The decrease in antibacterial properties could not be prevented. At the same time, when comparing the antibacterial properties of the fresh onion juice immediately after grinding and the aqueous solution containing almost the same amount of LF, the antibacterial properties of the LF aqueous solution were about half that of the fresh onion juice. From these results, it was estimated that the ratio of LF was about 1/2 in antibacterial activity against B. subtilis, a volatile component of raw onion juice.

  From these results, components other than LF are involved in the volatile components of the crushed raw onion and are widely antibacterial against Bacillus spp. It was shown that there are other volatile antibacterial substances besides LF.

Verification of antibacterial activity (1) We examined the difference in minimum inhibitory amount (mg) depending on the site of raw onion.
(Method)
The onion was peeled and cut into four pieces with the knife so that they were almost the same size in the axial direction of the bulb, and each part was individually ground with a juicer. The obtained juice and pomace were mixed, and the minimum inhibition amount was determined by the Conway method. Water was added to the sample to make 4 ml, and the minimum growth inhibition amount was determined. The results are shown in Table 5.

  The minimum amount of growth inhibition was 31 to 63 mg (Table 5) of ground onion. Since the headspace volume of the Conway container was about 23 ml (= Conway container volume of about 29 ml-medium amount 2 ml-sample amount 4 ml), the minimum inhibition amount of raw onion ground per 1 ml of headspace is 1.3 to 2.7 mg I understood that. In addition, the difference by onion site was within 2 times, there was no big difference in individual differences, and it was found that there was less variation in antibacterial strength than we thought.

(2) Similarly, FD onion reversion was verified. The results are shown in Table 6.

  When converted to the weight of raw onion, it was 63 to 250 mg (Table 6), and the minimum inhibition amount of the FD onion pulverized product returned per 1 ml of head space was 2.7 to 11 mg. The variation in antibacterial activity within the same lot was within 2 times.

Crushing degree of raw onion and verification of antibacterial properties The juice was squeezed with juicer, squeezed, crushed material mixed with both, and sliced. The antibacterial strength was compared at the same weight. Using the Conway method, the minimum amount of growth inhibition per 1 ml of head space was determined. The results are shown in Table 7.

  Result: The antibacterial activity was extremely low in the slice (Table 7). The pomace had about half the antibacterial activity compared to the juice of the same weight. Since the weight ratio of the pomace obtained from one onion to the juice was about 1: 8, it was considered that most of the volatile components having antibacterial properties in the pulverized product were derived from the juice.

Examining conditions for returning FD crushed material
The relationship between the pH of the aqueous solution and the antibacterial strength when the FD pulverized product was returned was investigated. The FD pulverized product, which was changed in stages, was hydrated with 0.1 M citrate buffer adjusted to pH 3 to pH 6 or 0.1 M phosphate buffer adjusted to pH 6 to 8. The pH after hydration was measured, and the pH after hydration and the antibacterial strength were compared using the Conway method. At the same time, the LF concentration in the sample was also measured.

  The results are shown in FIG. When the pH after hydration was 4.9, antibacterial activity was strongest (FIG. 3). On the other hand, the amount of LF generated was maximum when the pH was 6.3. Although it has been reported that the optimum pH of LFS is 4.6 to 5.1, since the garlic liginase is also used in the measurement, the optimum pH of LFS alone is not known. In addition, it has been reported that the optimum pH of garlic alliinase is near neutral, whereas the optimum pH of onion gearinase is biased toward alkalinity. In this experiment, onion gear liinase and LFS in FD onion worked and LF was generated, so it was considered that the optimum pH was higher than in previous reports. This result also confirmed that there was no relationship between the amount of LF generated and the antibacterial strength, and that volatile antibacterial substances other than LF existed. It was also found that strong antibacterial properties can be obtained by using a buffer around pH 5 when returning the FD pulverized product.

Hydration conditions (hydration amount) of FD pulverized product to enhance antibacterial properties
The amount of water added and the antibacterial strength were compared by the Conway method when the FD pulverized product whose amount was changed stepwise was returned with 1 to 4 ml of distilled water.
The results are shown in Table 8.

  There was no clear relationship between water content and antibacterial strength (Table 8).

Verification of antibacterial properties when the ground onion or FD reverted material does not touch the subject to be antibacterial (1) 0.1 g superabsorbent water obtained by adding 4 ml of distilled water to the FD ground product whose amount has been changed in stages The minimum amount of growth inhibition per 1 ml of headspace was determined by the Conway method using water-absorbing resin (Aquapearl) and control (not water-absorbing).
The results are shown in Table 9.

  When Aqua Pearl was used, the antibacterial strength was halved compared to when it was not used (Table 9), but it was antibacterial.

(2) The FD pulverized product whose amount was changed stepwise was put in a non-woven bag (3 × 3 cm) and attached to the lid of the Conway container. Add water to this so that it becomes double concentration in terms of water content of raw onion (at this concentration, there was no leakage of return from the nonwoven fabric) and control (wrap in a nonwoven bag) The antibacterial strength was compared with that of water that had been doubled in the same manner as that of the soup and water that was 4 ml of water as usual. The results are shown in Table 10.

  The antibacterial strength of what was wrapped in the non-woven fabric was almost the same as or slightly stronger than that of water added to double the concentration, but the antibacterial activity was about the same or slightly lower than that of water added as usual (Table 10). Considering these results together, it is considered that the FD pulverized product can be used efficiently without leaking if it is wrapped in a nonwoven fabric.

Examination of the amount of antibacterial agent used In a vial, 0-20 ul of 40 mM LF solution (Et2O) was added using a microsyringe, and Et2O was injected so that the total amount of LF solution was 20 ul. . The initial minimum inhibitory concentration of LF in the headspace that inhibits growth was determined from the obtained minimum inhibitory amount.
As a result, the initial minimum inhibitory concentration of LF in the headspace was 0.02 mmol / L.

Examination of exposure time of LF (1) The relationship between the exposure time of LF and antibacterial activity was examined using the vial method. A 40 mM LF solution (Et 2 O) was put in 20 ul (a sufficient amount of antibacterial properties) using a micro syringe, and LF was exposed for 0.7 to 10 minutes. Thereafter, the cap was opened, and the air inside the vial was completely replaced by ventilating with a compressor (air volume 20 ml / second) for 1 minute. The results are shown in Table 11.

  When LF was used, it was found that antibacterial properties were exhibited when the exposure time was 5 minutes or longer (Table 11).

(2) Similarly, the FD onion pulverized product was also examined for the relationship between the exposure time of the volatile components and the antibacterial property using the Conway method. In a Conway container, the weight of raw onion is converted to the weight of 250 mg (antibacterial sufficient amount) FD onion pulverized product, 4 ml of DW is added and quickly covered, and volatile components are exposed for 10 or 30 minutes did. Thereafter, the FD onion ground product return product was removed. Further, the lid was removed in the clean bench, and the gas in the Conway container was completely replaced by ventilation for 10 minutes. The results are shown in Table 12.

  When the FD ground product revert was used, no antibacterial activity was observed even when the exposure time was 30 minutes, and it was found that there was no antibacterial effect after a short exposure (Table 12). From this result, it was found that the exposure time can be significantly shortened by using LF.

  The present invention can be used in the food preservation field, the food processing field, the health field, and other technical fields that are required to suppress the growth of microorganisms.

Antibacterial aging of raw onion juice volatiles (B. subtilis) Antibacterial activity of various sample volatiles against B. subtilis Relationship between pH of aqueous solution, antibacterial strength and LF generation amount when FD ground product is returned

Claims (22)

  Antibacterial agent containing volatile components of onion as active ingredients.   2. The antibacterial agent according to claim 1, wherein the volatile component of the onion is a volatile component generated from a hydrated pulverized product obtained by returning a pulverized raw onion or a lyophilized onion pulverized product with an aqueous solution.   An antibacterial agent comprising an onion volatile component generator or a release agent as an active ingredient.   4. The antibacterial agent according to claim 3, wherein the onion volatile component releasing agent is an onion volatile component releasing agent formed by supporting a pulverized raw onion or a hydrated pulverized product obtained by returning a pulverized dried onion with an aqueous solution on a carrier.   An antibacterial agent capable of dissipating volatile components of an onion obtained by storing a pulverized raw onion or a crushed water of a dried onion in an aqueous solution.   6. The antibacterial agent according to claim 5, wherein a pulverized raw onion or a pulverized dry onion obtained by returning the pulverized dried onion with an aqueous solution is supported on a carrier and stored in a container.   The antibacterial agent according to claim 5 or 6, wherein a part of the container is a container having a gas permeable wall.   The antibacterial agent according to any one of claims 2, 4 to 7, wherein the pH of the aqueous solution for returning the ground onion or the dried onion is 4.0 to 7.8.   The antibacterial method by accommodating the antibacterial agent of any one of Claims 1-8 in the same container as an antibacterial target object.   Antibacterial method by dissipating volatile components of onion to antibacterial objects.   Antibacterial agent containing LF (tearing component) as an active ingredient.   Antibacterial agent containing LF (tearing component) generator or release agent as active ingredient.   An antibacterial agent that can disperse LF by storing a solvent containing LF (tearing component) in a container.   The antibacterial agent according to claim 13, wherein a solvent containing LF (tearing component) is supported on a carrier and stored in a container.   The antibacterial agent according to claim 13 or 14, wherein the container is a sealed container, a part of which has a gas permeable wall.   The antibacterial agent according to any one of claims 13 to 15, wherein the solvent is ethanol.   The antibacterial method of the foodstuff by sealing the antibacterial agent of any one of Claims 11-16 in the same container as an antibacterial target object.   An antibacterial agent obtained by supporting a pulverized product of a dried onion and / or LF substrate on a carrier.   An antibacterial agent kit comprising a container containing a dried onion and / or LF base material and a buffer having a pH of 4.0 to 7.8.   The antibacterial object is a food, The antibacterial agent according to any one of claims 1 to 8, 11 to 16, and 18 to 19.   An antibacterial object, a stored product sealed in a container capable of storing the antibacterial agent according to any one of claims 1 to 8 and the antibacterial agent according to any one of claims 11 to 16.   Antibacterial method by releasing volatile components and / or LF (tearing component) contained in onions.

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