JP2007330193A - Food having new function, and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a food having action remarkably ameliorating intestinal flora, and to provide a method for producing the food. <P>SOLUTION: This food such as a fermented milk product is added with whey protein containing anti-Welch bacillus antibody, and contains 1 μg/g or above of the antibody. A sterilization method for a part containing whey protein to be added comprises cold sterilization or a method of letting ≥70 mass% of the anti-Welch bacillus antibody contained in whey protein remain. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a food having a novel function and a method for producing the same, and more particularly to a food having an effect of remarkably improving intestinal flora and a method for producing the same.

  It is known that various bacteria are colonized in the intestinal tract of humans and animals and form an intestinal bacterial flora. Among these bacteria, there are bad bacteria that have a harmful effect on the host, and good bacteria that have a beneficial action on the host. And these bacteria maintain a symbiotic or cohesive relationship. Examples of bad bacteria include those that produce harmful products such as ammonia, hydrogen sulfide, and amines, thereby overburdening liver function and related to carcinogenesis. Examples include Clostridium such as Clostridium perfringens, enterococci, streptococci and the like. Examples of good bacteria include bifidobacteria and lactobacilli.

  Improvement of intestinal bacterial flora, that is, the growth of the good bacteria and the increase in the number of bacteria have beneficial effects on the host such as diarrhea, improvement of gastrointestinal symptoms centered on constipation, immunostimulation Various measures that lead to a good intestinal environment necessary for the host to maintain a healthy life, such as prevention of cancer through infection, improvement of infection resistance, suppression of harmful microbial metabolites and harmful enzymes, etc. There are effects.

  In particular, it is known that the number of bacteria in the intestine decreases as the bifidobacteria grow older, and increasing the number of bacteria of the bifidobacteria is particularly important for maintaining a good intestinal environment.

  C. perfringens can be mentioned as an obstacle to the increase in the number of bifidobacteria. If the number of Clostridium perfringens decreases, an increase in the number of bifidobacteria can be expected.

  Antibodies against C. perfringens (anti-C. Perfringens antibodies) are thought to inhibit the growth of C. perfringens, but so far there is no known low-cost, easy-to-supply antibody that can be used at the food level. .

Probiotics and prebiotics can be cited as those that play a role in improving the gut microbiota. Probiotics are defined by Fuller (1989) as “living cells that positively affect the health of the host by improving the balance of the gut microbiota”. Prebiotics are defined as “a food ingredient that improves the intestinal environment by helping the growth of good bacteria that live in the intestine or increases its activity, and that has an advantageous effect on the health of the host”. This includes indigestible substances such as sugar and whey fermented products from propionic acid bacteria.
In addition, the concept of a mixture of both probiotics and prebiotics, synbiotics, has been proposed.

  Among microorganisms that are probiotics, lactic acid bacteria have been widely used for food fermentation since ancient times. For example, it has been used to process milk into cheese, yogurt and the like, and to add a good taste and aroma to various pickles and fermented seasonings. These lactic acid bacteria originally existed in nature, have been involved in the natural fermentation of milk, cereals, fruits and the like used as fermentation raw materials, and have been used as foods for a long time.

  Among the microorganisms that are probiotics, bifidobacteria, especially those of the genus Bifidobacterium, derived from the human intestinal tract have various physiological effects such as intestinal regulation, immunostimulatory effect, and infection defense effect. This has been shown in recent years by numerous studies and has been used for fermentation of dairy products and has gained a large market as a health food supplement.

In patent document 1, the foodstuff which shows the outstanding immunostimulation function is proposed by combining an antibody with a lactic acid bacterium or a bifidobacteria. Although the specificity of the antibody is not described, it is considered that antibodies against endotoxin and enterotoxin are functioning mainly because they exhibit an immunostimulatory function. Patent Document 1 does not describe changes in the intestinal bacterial flora.
JP 2006-14654 A

  An object of the present invention is to provide a food that significantly improves the intestinal flora and a method for producing the same.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have found for the first time that anti-Welsh bacteria antibodies are contained in whey proteins, and for the first time obtain industrially usable anti-Welsh bacteria antibodies. I was able to. And the foodstuff which contains an anti-Welsh bacteria antibody was obtained by adding whey protein to a foodstuff, this discovered improving intestinal microflora, and reached | attained this invention. It has been found that when the food is fermented milk, the intestinal microflora is further remarkably improved due to the synergistic action with lactic acid bacteria and bifidobacteria in the fermented milk. Fermented dairy products containing anti-C. Perfringens antibodies are fermented after adding whey protein to the fermented milk raw material mother liquor and sterilized under heating conditions in which anti-C. Perfringens antibodies remain at 70% by mass or more. The inventors have also found that it can be easily obtained by adding whey protein, and reached the present invention.

That is, the present invention is as follows.
1) A food having an effect of improving intestinal microflora, comprising 1 μg / g or more of an anti-Welsh bacteria antibody comprising whey protein added;
2) The food according to claim 1, wherein the whey protein contains an anti-Welsh antibody.
3) The food according to claim 1 or 2, wherein the food is a fermented milk product,
4) In the method for producing foods to which whey protein is added, the portion containing whey protein is sterilized or sterilized by a method in which 70% by mass or more of anti-Welsh bacteria antibody contained in whey protein remains unheated. The method for producing a food product according to any one of claims 1 to 3, wherein the food product is added after
5) The method for producing a food according to claim 4, wherein the food is a fermented milk product, and whey protein is added to fermented milk fermented by a conventional method.
6) In the method for producing fermented dairy products, after adding whey protein to the fermented milk raw material mother liquor and sterilizing or sterilizing the anti-Welsh bacteria antibody in the mother liquor by 70% by mass or more, The method for producing a fermented dairy product having an intestinal bacterial flora improving effect characterized by inoculating and fermenting, and 7) the method for producing a fermented dairy product according to claim 6, wherein the fermenting microorganism starter is a lactic acid bacterium.

  According to invention of Claim 1, the foodstuff which has the function which improves an intestinal microflora can be provided by containing 1 microgram / g or more of anti-C. Perfringens antibodies. According to invention of Claim 2, the said antibody which whey protein contains can have the said effect especially. According to the invention described in claim 3, by making the food a fermented dairy product, improvement of the intestinal microflora can be expected by the synergistic action of lactic acid bacteria, bifidobacteria and anti-Welsh bacteria antibodies in the fermented milk. According to the invention described in claim 4, the portion containing the whey protein to be added can be easily sterilized or sterilized by a method in which 70% by mass or more of the non-heated or anti-Welsh bacteria antibody remains, so that the food can be easily obtained. Can be manufactured. According to invention of Claim 5, the effect of this invention can be provided to the fermented milk product manufactured by the conventional method. According to the sixth aspect of the present invention, a fermented dairy product having a large residual amount of anti-C. Perfringens antibody and excellent in the effects can be produced.

  In the present invention, examples of the food include all processed foods to which whey protein can be added, and the origin and form of the raw material may be any. For example, fermented milk products such as yogurt and lactic acid bacteria beverages, processed milk and milk beverages, dairy products other than fermented milk; beverages such as sports drinks, nutrition drinks, vegetables and fruit juice drinks; tablet candy, candy, chocolate, cereal Sweets such as chewing gum; desserts such as ice cream, pudding, jelly, bavaroa; spreads such as cream cheese, mayonnaise, peanut butter, condensed milk; powdered foods such as cocoa, matcha powder, and sprinkles However, other than these may be used.

  In the present invention, the whey protein added to the food may be a commercially available product, that is, whey protein concentrate (WPC), whey protein isolate (WPI), desalted whey powder, etc. Those having a high content of anti-C. Perfringens antibodies are preferred. The content is more preferably 50 μg / g or more. It is also preferable that the total antibody content is high. More preferably, the content is 20 mg / g or more. Various methods are used to separate whey protein from whey, but ultrafiltration, microfiltration, cross-flow microfiltration, ion exchange, and other methods are used. But you can use it.

  The milk as the raw material of whey protein may be milk of any mammal such as cow, goat, sheep, horse, buffalo, etc., but whey protein derived from cow milk which is easily available in large quantities is preferred. The milk may be milk collected from a mammal that has been vaccinated or milk collected from a mammal that has not been vaccinated.

In the present invention, fermented milk products include fermented milk and lactic acid bacteria beverages defined by “Ministerial Ordinance on Milk and Dairy Product Component Specifications”.
That is, fermented milk is obtained by fermenting milk or the like with lactic acid bacteria or yeast to make a paste or liquid, or by freezing them, and has a non-fat milk solid content of 8% or more, and the number of lactic acid bacteria or yeasts Of 10 ⁷ / ml or more.
A lactic acid bacteria beverage is a beverage obtained by processing or fermenting milk or the like with a lactic acid bacterium or yeast, and a non-fat milk solid content of 3% to less than 8%. There what is included 10 ⁷ / ml or higher (provided that this shall not apply those heat sterilization after fermentation), for those of less than a non-fat milk solid content of 3%, the lactic acid bacteria quantity or yeast is 10 ⁶ / ml or more It means what is included. In addition to this, what inoculated and fermented bifidobacteria is also included in this invention.

  The food having the effect of improving the intestinal microflora of the present invention contains 1 μg / g or more of anti-Welsh bacteria antibody. Containing 1 μg / g or more suppresses the growth of Clostridium perfringens in the intestine, and as a result, a remarkable improvement in the intestinal microflora is observed. Ingestion of antibodies other than anti-Welsh bacteria antibodies also promotes the secretion of bile acids in the intestine and promotes the growth of bifidobacteria resistant to bile acids, while the C. perfringens sensitive to bile acids. Since bad bacteria such as Clostridium, etc., are considered to decrease the number of bacteria, it is preferable that they contain a large amount of total antibody. The bile acid secretion promoting action of the antibody can also be estimated from the effect of improving stool color (increased yellowness). The anti-C. Perfringens antibody amount and the total antibody amount are values measured by the method described in Examples below.

  The food having the gut microbiota-improving effect of the present invention can be produced by appropriately adding whey protein in any step in the normal production process of the food described above. When it is necessary to sterilize or sterilize food in the manufacturing process of food, a method that is carried out under conditions where non-heated or anti-Welsh bacteria antibodies remain at least 70% by mass is adopted for the portion containing whey protein. The Examples of such sterilization methods include heat sterilization at 75 ° C. or lower, non-heat sterilization using electron beam, gamma ray, ultraviolet ray, high voltage pulse, oscillating magnetic field, flash pulse, ultrasonic wave, high pressure treatment, and the like. . Preferably, the heat sterilization is performed at 63 to 75 ° C. for 15 seconds to 30 minutes.

  In the present invention, when the food is a fermented dairy product, adding whey protein to fermented milk obtained by fermentation by a conventional method, or adding whey protein to the raw mother liquor of fermented milk, It can also be fermented. In the case of adding whey protein to fermented milk, saccharides can be added to the whey protein portion to be added. Addition of sugars can increase the stability of the antibody in the subsequent heat sterilization step. Examples of the saccharide to be added include saccharides described later. Moreover, the foodstuff material and food additive used when manufacturing normal fermented milk can also be added.

  The whey protein part to be added needs to be sterilized or sterilized by a method in which the contained anti-Welsh bacteria antibody remains in an amount of 70% by mass or more. As such a sterilization method, heating at 75 ° C. or less is performed. Examples include sterilization and non-heat sterilization methods. Preferably, it is a heat sterilization method at 63 to 75 ° C. for 15 seconds to 30 minutes.

  There is no restriction | limiting about the addition method of a whey protein part to fermented milk. For example, the whey protein part may be added to fermented milk in advance and filled in the container, or the fermented milk part and the whey protein part may be filled in the container at the same time.

  On the other hand, in the method of adding whey protein to the raw mother liquor of fermented milk (hereinafter sometimes referred to as yeast-producing liquid) and then fermenting it, it is removed by a method in which 70% by mass or more of the anti-Welsh bacteria antibody in the mother liquor remains. After sterilization or sterilization, fermented microorganism starter is inoculated and fermented. As a yeast solution, the raw material used when manufacturing normal fermented milk can be used. Milk products such as raw milk, whole milk powder, skim milk powder, cream; sweeteners such as aspartame, stevia, etc .; sugars as shown in the next section; acidulants such as citric acid, malic acid, lactic acid; Stabilizers such as polysaccharides, polydextrose, polyglutamic acid; vitamins such as vitamin C; flavorings such as emulsified flavor and aqueous flavor to improve flavor; colorants such as carotenoids and anthocyanins; antioxidants such as polyphenols; In addition, a liquid obtained by mixing several kinds selected from a preference component, a functional component, or the like, or an aqueous solution thereof is used.

  When sugars are added to the yeast solution, the stability of the antibody in the subsequent heat sterilization step can be increased. Examples of sugars to be added include monosaccharides such as glucose and fructose, disaccharides such as sucrose, lactose and maltose, fructo-oligosaccharides, dairy oligosaccharides (lactosucrose), lactulose, isomalt-oligosaccharides, soybean oligosaccharides, galacto-oligosaccharides, Soybean oligosaccharide, xylooligosaccharide, raffinose, palatinose oligosaccharide, nigerooligosaccharide, gentiooligosaccharide, trehalose, coupling sugar, pectin oligo, cyclodextrin and other oligosaccharides, glycerin, sorbitol, maltitol, erythritol, reduced palatinose, lactitol, mannitol Sugar alcohols such as xylitol can be used. Saccharides may be added alone or as a mixture of two or more kinds, and saccharides originally contained in other raw milk and auxiliary raw materials also contribute to the stability of antibodies in whey protein.

  The sugar concentration in the yeast solution is preferably 2% by mass or more at the time of heat sterilization because the thermal stability of the antibody increases and the residual ratio of the antibody also increases. There is no particular upper limit on the concentration of saccharides, and it may be in the range of saccharide solubility.

  There is no restriction on the method of adding whey protein to the yeast solution. Further, the order of addition is not limited. For example, whey protein may be added after adding sugar to raw milk, or sugar may be added after adding whey protein to raw milk. When using other powder raw materials, it is preferable to mix the powder raw material and whey protein in advance and add this to the liquid raw material because the solubility of whey protein is improved. For example, there is a method in which powdered saccharide and whey protein are mixed in advance and added to raw milk.

  In the method for producing fermented milk, fermented microorganism starter is generally inoculated into fermented yeast solution and fermented, and in the present invention, the antibacterial antibody in mother liquor is used as a method for sterilizing yeast solution added with whey protein. Is used under the condition that 70% by mass or more remains. Examples of such sterilization methods include heat sterilization at 75 ° C. or lower, non-heat sterilization using electron beam, gamma ray, ultraviolet ray, high voltage pulse, oscillating magnetic field, flash pulse, ultrasonic wave, high pressure treatment, and the like. . Preferably, the heat sterilization is performed at 63 to 75 ° C. for 15 seconds to 30 minutes.

  After adding whey protein, the sterilized yeast solution is inoculated with a fermentation microorganism starter such as lactic acid bacteria or bifidobacteria as usual, and fermented and cultured at 20 to 50 ° C. for 8 to 24 hours. Alternatively, complex fermentation can be performed by adding yeast, such as so-called kefir yogurt. In a lactic acid bacteria drink, the obtained fermented milk is processed and manufactured according to a normal method.

  In the present invention, the lactic acid bacteria used as one of the fermenting microorganism starters are Lactobacillus (Lactobacillus) genus Lactobacillus delbruckii subspices bulgaricus (Lb. delbrueckii subsp. Bulgaricus), Lactobacillus delbrucky Subspecies Lactis (Lb. delbrueckii subsp. Lactis), Lactobacillus delbruecki subspices Delbrueckii (Lb. delbrueckii subsp. Delbrueckii), Lactobacillus acidophilus (Lb. acidophilus), Lactobacillus casei (Lb casei), Lactobacillus reuteri (Lb.reuteri), Lactobacillus brevis (Lb.brevis), Lactobacillus gasseri (Lb.gasseri), Lactobacillus johnsonii (Lb.johnsonii), Lactobacillus arabinosas ( Lb.arabinosus), Lactobacillus helvetis Lb.helveticus, Streptococcus genus Streptococcus thermophilus, Lactococcus genus Lactococcus lactis subsp.lactis, Lactococcus・ Lactococcus subsp.cremoris (Lc.lactis subsp.cremoris), Lactococcus plantarum (Lc.plantarum), Lactococcus raffinolactis (Lc.raffinolactis), Pediococcus (Pediococcus) pediococcus P.halophilus, P. pentosaceus, Leuconostoc, Leu. Mesenteroides, Leu. Lactis, Enterococcus (Leuconostoc) Enterococcus Examples include lactic acid bacteria belonging to the genus Ec.faecalis, Ec.faecium, and Propionibacterium, but other lactic acid bacteria can also be used.

  As Bifidobacterium, Bifidobacterium Bifidum (B.bifidum), Bifidobacterium longum (B.longum), Bifidobacterium breve (B.breve), Bifidobacterium infantis (B.infantis), Bifidobacterium adrescentis (B.adolescentis), Bifidobacterium catenulatum (B.catenulatum) can be mentioned, but other bifidos Fungi can also be used. Two or more of these lactic acid bacteria and bifidobacteria may be added.

  EXAMPLES The present invention will be described more specifically with reference to examples below, but the present invention is not limited thereto. In the examples, the measurement of the amount of anti-C. Perfringens antibody and the measurement of the total antibody amount were performed by the following methods. Further, in the examples,% of the composition, sugar concentration, and antibody content is mass%.

(Measurement method of anti-C. Perfringens antibody amount)
An anti-LPS (derived from E. coli O-111) antibody was purified, and a calibration curve was prepared from this antibody and cells for E. coli O-111 antigen by ELISA. From this calibration curve, the amount of anti-Welsh bacteria antibody in a sample (whey protein, yogurt, etc.) was determined using the cells for antigen of Clostridium perfringens. The following are described in order.

(Purification of anti-LPS antibody)
A 50% saturated ammonium sulfate precipitate fraction was obtained from whey obtained from cow colostrum, dissolved in PBS and dialyzed. The centrifugal supernatant of the dialyzed solution was passed through an LPS affinity column. After washing with PBS, elution was performed with 0.1 M glycine-hydrochloric acid buffer (pH 2.7). The antibody fraction was collected by ultraviolet absorption at 280 nm, and the antibody fraction was purified by adsorption washing elution using 5 ml of Protein G Sepharose 4 First Flow (Amersham Bioscience). LPS column affinity and protein G column affinity were repeated twice, and a purified antibody preparation was used as a standard product. The antibody protein concentration was calculated with the ultraviolet absorption of a 1% solution at 280 nm as 14.

(Preparation of cells for antigen)
Escherichia coli O-111 and Clostridium perfringens are pre-cultured in brain heart infusion (BHI) slant medium, and then smeared on 5 BHI plates. Escherichia coli O-111 is aerobic and Welsh bacteria are anaerobically cultured at 37 ° C. did. When the bacteria grew, the cells were collected with PBS and heated in boiling water for 60 minutes to kill the bacteria. The supernatant is removed by centrifugation, and the cell pellet is suspended again in PBS three times to wash the cell, then the volume is adjusted so that the absorbance at 660 nm is 10, and the bacteria for antigen The body.

(Quantification by ELISA method)
E. coli O-111 antigen cells were coated on an ELISA plate, blocked with bovine serum albumin, and the anti-LPS antibody purified above was adjusted to a concentration of 0 to 40 ng / ml and added. After washing, an HRP-labeled anti-bovine IgG antibody (manufactured by Cosmo Bio) was bound, color was developed using o-Phenylenediamine (SIGMA) as a substrate, and the absorbance at 490 nm was measured to obtain a calibration curve.
On the other hand, the cells for antigens of C. perfringens were coated on an ELISA plate, blocked in the same manner, and a sample dissolved in PBS and appropriately adjusted in concentration was added. After washing, the color was developed in the same manner, the absorbance at 490 nm was measured, and the amount of anti-Welsh bacteria antibody was determined from the measured value using the calibration curve.

(Measurement method of total antibody amount)
100 mg of a sample was taken, dissolved in 50 ml of 50 mM phosphate buffer (pH 6.8), stirred for 2 hours or longer, and 10 ml or more was filtered through a 0.45 μm membrane filter. On the other hand, protein G column (Amersham, HiTrap Protein G HP 1 ml) was equilibrated with 50 mM phosphate buffer (pH 6.8), 10 ml of the sample filtered through the membrane filter was passed through the column, and the same buffer (pH 6.8). Then, the antibody was eluted with 100 mM glycine hydrochloride buffer (pH 2.7).

  The absorbance at 280 nm of the eluate was measured, the antibody concentration in the sample was converted with the absorbance at the antibody concentration of 1% being 14, and the amount of antibody contained in the sample was calculated.

(Method for measuring the number of lactic acid bacteria)
BCP-added plate count agar medium (Eiken Chemical Co., Ltd.) is sterilized and dispensed into a petri dish to form a flat plate. The diluted sample was applied with a conage rod, cultured at 37 ° C. for 72 hours, and calculated.

(Method for measuring the number of bifidobacteria)
After sterilizing the BL agar medium “Nissui” (Nissui Pharmaceutical Co., Ltd.), it is cooled to 50 ° C. and added to a BS medium (sodium propionate 30%, lithium chloride 6%, paromomycin sulfate 0.1%, neomycin sulfate) 0.1%) and 5% equine defibrinated blood were added and dispensed into a petri dish to form a flat plate. The diluted sample was applied with a large rod, and anaerobic culture was carried out at 37 ° C. for 20 hours to calculate.

(Method for measuring the number of Clostridium perfringens)
Kanamycin-containing CW agar basal medium “Nissui” (Nissui Pharmaceutical Co., Ltd.) is sterilized and dispensed into a petri dish to form a flat plate. The diluted sample was applied with a large rod, and anaerobic culture was carried out at 37 ° C. for 20 hours to calculate.

[Reference Example 1] (Measurement of anti-C. Perfringens antibody content and total antibody content in whey protein)
According to the above measurement method, the amount of anti-Welsh bacteria antibody and the total antibody content in commercially available whey protein were measured, and Miractail 80 (manufactured by Morinaga Milk Industry Co., Ltd.) was 50 μg / g and 28.8 mg / g, whey protein. LN23 (manufactured by Aotearoa Co., Ltd.) was 142 μg / g and 121 mg / g.

[Examples 1 to 3, Comparative Example 1]
As Example 1, whey protein and milk were mixed with the composition shown in Table 1 below (numerical values are mass ratios), and heat-sterilized at 63 ° C. for 30 minutes to obtain processed milk. As Examples 2 and 3 and Comparative Example 1, three types of yeast solution were prepared with the composition shown in Table 1 below, pasteurized by heating at 63 ° C. for 30 minutes, and pre-culture starter (Lactobacillus delbruecki sub 50 g of Spices bulgaricus, Streptococcus thermophilus and Bifidobacterium longum were added and fermented at 37 ° C. for 15 hours to obtain yogurt. In 1 g of the processed milk obtained in Example 1, 1.8 μg of anti-Welsh bacteria antibody and 1.1 mg of total antibody were contained. In 1 g of yogurt obtained in Example 2, 1.7 μg of anti-Welsh bacteria antibody, 1.0 mg of total antibody, 8 × 10 ⁹ lactic acid bacteria, and 6 × 10 ⁷ bifidobacteria were contained. 1 g of yogurt obtained in Example 3 contained 5.4 μg of anti-Welsh bacteria antibody, 4.5 mg of total antibody, 9 × 10 ⁹ lactic acid bacteria, and 2 × 10 ⁸ bifidobacteria. 1 g of yogurt of Comparative Example 1 contained 7 × 10 ⁹ lactic acid bacteria, and no antibody was detected.

(Table 1)
Example 1 Example 2 Example 3 Comparative Example 1
Milk (sterilized at 130 ° C for 3 seconds) 96 96 96 100
Miracle tail 80 4 4--
Whey protein LN23--4-
Presence or absence of lactic acid bacteria fermentation No Yes Yes Yes

[Example 4] (Change in intestinal bifidobacteria count)
Four subjects had the processed milk of Example 1 and the yogurts obtained in Examples 2 and 3 and Comparative Example 1 for 2 weeks (total 8 weeks) in the order shown in Table 2 for 100 g per day. Was taken after every breakfast. Of each two weeks, feces were collected for the latter one week. In addition, feces were collected for one week before the start of the test. The number of bifidobacteria and Clostridium perfringens in these feces was measured by the above method, and the values in each test group were averaged. These measurement results are shown in the graph of FIG.

(Table 2)
Drinking order
Subject A Comparative Example 1 → Example 1 → Example 2 → Example 3
Subject B Example 1 → Comparative Example 1 → Example 2 → Example 3
Subject C Example 1 → Example 2 → Comparative Example 1 → Example 3
Subject D Example 1 → Example 2 → Example 3 → Comparative Example 1

  As shown in FIG. 1, Bifidobacterium, which is a good fungus, was on the 9th power range before the start of the test and did not increase even when ingesting the yogurt of Comparative Example 1, but the processed milk of Example 1 was used. Ingestion increased the number of bacteria. Furthermore, by ingesting the yogurts of Examples 2 and 3, the number of bacteria increased greatly about 100 times to 10 11. On the other hand, Clostridium perfringens, which is a bad bacterium, did not substantially decrease even when the yogurt of Comparative Example 1 was ingested, but significantly decreased by ingesting the processed milk of Example 1. It decreased further by ingesting the yogurt of Examples 2 and 3. From these facts, it was found that the intestinal bacterial flora was greatly improved by ingesting the processed milk of Example 1, that is, ingesting the anti-Welsh bacteria antibody. Furthermore, it was shown that the synergistic effect was seen by ingesting the yogurt of Examples 2 and 3, that is, ingesting the anti-Welsh bacteria antibody and the lactic acid bacteria at the same time, and the intestinal flora was dramatically improved. .

[Example 5]
50 g of lactic acid bacteria (Lactobacillus acidophilus) starter pre-cultured in 1 kg of milk (130 ° C., 3 seconds sterilization) was added and fermented at 37 ° C. for 15 hours to obtain yogurt. On the other hand, whey protein LN23 was dissolved in deionized water so as to be 15% by mass, sterilized by heating at 63 ° C. for 30 minutes, and cooled to obtain a whey protein solution. A sterile container was aseptically mixed and filled with 114 g of yogurt and 8 g of whey protein solution. In 1 g of yogurt obtained in Example 5, 1.0 μg of anti-Welsh bacteria antibody, 0.7 mg of total antibody and 6 × 10 ⁹ lactic acid bacteria were contained.

It is a graph which shows the number of bifidobacteria in feces measured in Examples 1-3 and the comparative example 1, and the number of Clostridium perfringens.

Claims (7)

A food having an intestinal bacterial flora improving effect, comprising 1 μg / g or more of an anti-Welsh bacteria antibody to which whey protein is added. The food according to claim 1, wherein the whey protein contains an anti-Welsh antibody. The food according to claim 1 or 2, wherein the food is a fermented dairy product. In the method for producing foods to which whey protein is added, the portion containing whey protein to be added is sterilized by a method in which 70% by mass or more of the anti-Welsh bacteria antibody contained in the whey protein remains unheated. It adds after sterilizing, The manufacturing method of the foodstuff of any one of Claims 1-3 characterized by the above-mentioned. The method for producing food according to claim 4, wherein the food is a fermented milk product, and whey protein is added to fermented milk fermented by a conventional method. In the method for producing fermented dairy products, whey protein is added to the fermented milk raw material mother liquor, and after sterilization or sterilization by a method in which 70% by mass or more of the anti-Welsh bacteria antibody in the mother liquor remains, the fermented microorganism starter is inoculated. A method for producing a fermented dairy product having an intestinal bacterial flora improving effect, characterized by being fermented. The method for producing a fermented dairy product according to claim 6, wherein the fermenting microorganism starter is a lactic acid bacterium.

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