JP2007529206A - アンジオテンシン−i−変換酵素阻害特性を有する食品成分及び食品の調製方法、並びにその方法により得られる製品 - Google Patents
アンジオテンシン−i−変換酵素阻害特性を有する食品成分及び食品の調製方法、並びにその方法により得られる製品 Download PDFInfo
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Abstract
Description
本実施例は、ACE阻害活性を有するタンパク質加水分解物をヨーグルト菌で発酵させた後も、上記加水分解物が依然としてACE阻害活性を維持することを示している。
本実施例では、ACE阻害活性を有するタンパク質加水分解物(CE90ACE)を乳に添加し、かかる乳を発酵させてヨーグルトを製造する。ヨーグルトの調製は、Chr. Hansen. Fermentation社製のABT−2培養物を用いて、CE90ACE(0.5%w/w)を含む乳及び含まない乳を発酵させることにより行った。発酵時間は37℃で16時間、pH4.45に達するまで行った。
ABT−2を用い、CE90ACEの濃度を二通りにして(0.5%及び1.5%w/w)実施例2に記載のようにヨーグルトを調製した。
Claims (15)
- アンジオテンシン−I−変換酵素阻害特性を与える食品成分を含有する食品に、アンジオテンシン−I−変換酵素阻害特性を与える食品成分を調製する方法であって、前記方法が、
a)必要に応じて1又は2以上のその他の構成物質を含む、アンジオテンシン−I−変換酵素阻害特性を有する1又は2以上のタンパク質加水分解物の調製物を供給するステップと、
b)前記ステップにより供給された調製物に、1又は2以上の種の微生物を添加するステップと、
c)前記調製物を発酵させるステップ
とを含むことを特徴とする方法。 - タンパク質加水分解物が、植物性タンパク質及び/又は動物性タンパク質、具体的には乳タンパク質、血液タンパク質及び魚タンパク質由来であって、かつ、カゼイン加水分解物、乳清(whey)加水分解物、β−ラクトグロブリン加水分解物、ウシ血清アルブミン加水分解物、ローヤルゼリー加水分解物、血清アルブミン加水分解物、ゼラチン加水分解物、カツオタンパク質(bonito protein)加水分解物、ホウレンソウタンパク質加水分解物、ジャガイモタンパク質加水分解物、大豆タンパク質加水分解物、エンドウ豆タンパク質加水分解物、小麦タンパク質加水分解物、小麦由来のグリアジンタンパク質の加水分解物、小麦胚芽タンパク質加水分解物、ゴマタンパク質加水分解物、ペリーラタンパク質(perilla protein)加水分解物、ニンニクタンパク質加水分解物、インゲン豆タンパク質加水分解物、ヤムイモタンパク質(yam protein)加水分解物、海草タンパク質加水分解物、及びトウモロコシグルテン加水分解物からなる群から選択されることを特徴とする請求項1記載の方法。
- カゼイン加水分解物が、C6、C7及びC12ペプチドを含む加水分解物であることを特徴とする請求項2記載の方法。
- 他の構成物質が乳製品、具体的には全乳、低脂肪乳、脱脂乳、乳脂(cream)、又は水に溶解した粉乳から製造される還元乳であることを特徴とする請求項1〜3のいずれか記載の方法。
- 微生物が、食品用細菌(food-grade bacteria)、真菌類(fungi)、酵母、又はカビから選択されることを特徴とする請求項1〜4のいずれか記載の方法。
- 細菌が、ストレプトコッカス・サーモフィラス(Streptococcus thermophilus)、ラクトバチルス・ブルガリカス(Lactobacillus bulgaricus)、ラクトバチルス・アシドフィルス(Lactobacillus acidophilus)、ビフィドバクテリウム・ビフィダム(Bifidobacterium bifidum)、及びラクトバチルス・カゼイ(Lactobacillus casei)からなる群から選択されることを特徴とする請求項5記載の方法。
- アンジオテンシン−I−変換酵素阻害特性を与える食品成分を含有する食品に、アンジオテンシン−I−変換酵素阻害特性を与える食品成分であって、請求項1〜6のいずれか記載の方法により得られることを特徴とする成分。
- アンジオテンシン−I−変換酵素阻害特性を有する発酵食品を調製する方法であって、前記方法が、
a)アンジオテンシン−I−変換酵素阻害特性を有する加水分解物を得るために、既に加水分解されている、又は加水分解することのできる1又は2以上のタンパク質を含有する出発材料を供給するステップと、
b)前記出発材料に1又は2以上の発酵用微生物を添加するステップと、
c)アンジオテンシン−I−変換酵素阻害特性を有する発酵食品を得るために、必要に応じて、発酵用微生物の最適な増殖に通常必要とされる時間よりも長い時間、出発材料を発酵させるステップ
とを含むことを特徴とする方法。 - 1又は2以上のタンパク質が、植物性タンパク質及び/又は動物性タンパク質、具体的には乳タンパク質、血液タンパク質、及び魚タンパク質由来であって、かつ、カゼイン、乳清、β−ラクトグロブリン、ウシ血清アルブミン、ローヤルゼリー、血清アルブミン、ゼラチン、カツオタンパク質、ホウレンソウタンパク質、ジャガイモタンパク質、大豆タンパク質、エンドウ豆タンパク質、小麦タンパク質、小麦由来のグリアジンタンパク質、小麦胚芽タンパク質、ゴマタンパク質、ペリーラタンパク質、ニンニクタンパク質、インゲン豆タンパク質、ヤムイモタンパク質、海草タンパク質、及びトウモロコシグルテンからなる群から選択されることを特徴とする請求項8記載の方法。
- 出発材料が、乳製品、具体的には全乳、低脂肪乳、脱脂乳、乳脂、又は水に溶解した粉乳から製造される還元乳であることを特徴とする請求項8又は9記載の方法。
- 出発材料が、豆乳から選択される植物性産物及び魚のすり身(fish paste)であることを特徴とする請求項8又は9記載の方法。
- 発酵食品が、ヨーグルトであることを特徴とする請求項8〜10のいずれか記載の方法。
- 発酵食品が、ケフィア、アシドフィルス乳、発酵乳脂(cultured cream)、又は乳酒(koumiss)から選択されることを特徴とする請求項1〜10のいずれか記載の方法。
- 請求項8〜13のいずれか記載の方法により得られることを特徴とする発酵食品。
- ヨーグルトであることを特徴とする請求項14記載の発酵食品。
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US (1) | US20080292750A1 (ja) |
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JPS6445067A (en) * | 1987-08-12 | 1989-02-17 | Japan Storage Battery Co Ltd | Manufacture of sealed lead-acid battery |
JP2008516619A (ja) * | 2004-10-22 | 2008-05-22 | コンパニ・ジェルベ・ダノン | デコイ成分による選択した生物活性食品成分の保護方法 |
JP2011524176A (ja) * | 2008-06-20 | 2011-09-01 | ジボダン エス エー | 酵素的プロセス |
JP2015021002A (ja) * | 2013-07-17 | 2015-02-02 | 有限会社湘南予防医科学研究所 | Lactobacillus属を用いた発酵ヒダカコンブの血圧上昇抑制剤 |
JP2019180266A (ja) * | 2018-04-04 | 2019-10-24 | 国立大学法人東京海洋大学 | 食品素材、食品素材の製造方法及び血圧上昇抑制剤 |
JP7064213B2 (ja) | 2018-04-04 | 2022-05-10 | 国立大学法人東京海洋大学 | 食品素材、食品素材の製造方法及び血圧上昇抑制剤 |
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