JP2008150350A - gamma-AMINOBUTYRIC ACID-CONTAINING COMPOSITION - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a γ-aminobutyric acid-rich powdery composition excellent in dryability, hygroscopicity and storage stability, and suppressed in browning and in the decrease of γ-aminobutyric acid content even if stored for a long period and/or stored at elevated temperatures, and to provide a method for producing the same. <P>SOLUTION: The γ-aminobutyric acid-containing composition comprises γ-aminobutyric acid and a cyclic dextrin and/or a reduced starch-splitted product containing 70 wt.% or more of a saccharide(s) with a polymerization degree of 3 or greater. It is preferable that the composition has been dried and powdered and also be 1-90 mass% in γ-aminobutyric acid content. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a γ-aminobutyric acid-containing composition, a method for producing the same, and pharmaceuticals, foods and drinks, and feeds containing the composition.

  γ-Aminobutyric acid (hereinafter abbreviated as GABA) is a non-protein constituent amino acid that exists widely in the living world but is known to act as a neurotransmitter in the brain. . GABA as a food material has effective physiological effects for modern people with high health maintenance awareness, such as blood pressure lowering action, tranquilizing action, brain function improving action, climacteric symptom mitigating action, neutral fat increase suppressing action, etc. . In addition, GABA has no side effects even when taken in large quantities by humans, so it is advantageous in terms of safety, and development that is added to food as an ingredient to prevent lifestyle-related diseases, particularly hypertension, where diet is effective. There have been many.

  As such, technologies for producing GABA-enriched grains using the action of enzymes originally contained in rice germ, rice bran, wheat germ, etc. (see, for example, Patent Documents 1 and 2), tomatoes, pumpkins Technology for producing a GABA-enriched composition using the action of enzymes contained in vegetables such as vegetables (see, for example, Patent Documents 3 to 5), producing tea leaves with high GABA content by anaerobic treatment of tea leaves The technique (for example, refer patent document 6) etc. to report are reported.

  Moreover, it is known that some microorganisms are excellent in the ability to produce GABA from glutamic acid, and a technique for producing GABA with lactic acid bacteria (for example, Patent Documents 7 and 8) and a technique for producing GABA with koji molds (for example, (See Patent Document 9). Among these, lactic acid bacteria have a high production efficiency of GABA. (L. lactis) and the like are disclosed.

When pulverizing a liquid GABA-containing composition produced by such a technique, methods such as spray drying, freeze drying, vacuum (reduced pressure) drying, and heat drying are used. In most cases, a powdered base material is added for improvement and reduction of hygroscopicity, and dextrins are widely used as the powdered base material.
Japanese Patent No. 2590423 JP 2004-159617 A Japanese Examined Patent Publication No. 7-12296 Japanese Patent Publication No. 7-14333 JP 2001-252091 A Japanese Patent No. 3038373 JP 2001-352940 A JP 2003-70462 A JP-A-11-103825

  However, when dextrins are used as excipients, there are problems such as browning when the obtained powder is stored for a long period of time or storage at high temperatures, and a decrease in GABA content. There are several possible causes of the browning reaction, but the Maillard reaction is considered to be the main factor. The Maillard reaction is a typical non-enzymatic reaction that produces a brown substance, which is seen when a reducing sugar and an amino compound (amino acid, peptide, protein) are heated. Therefore, saccharides that do not have a reducing group may be used as an excipient. However, when the corresponding saccharides such as sugar alcohols, sucrose, and trehalose are used, dryness is poor or powder cannot be obtained. However, since the powder has high hygroscopicity and is easily deliquescent, it lacks storage stability, and in order to prevent this, a large amount of excipient is required, and as a result, it is difficult to obtain a powder composition containing a high amount of GABA. From such a background, even if the amount of excipient used is small, it is excellent in dryness, hygroscopicity, storage stability, and even when stored for a long time or stored at high temperature, browning or GABA There has been a demand for a composition containing a high amount of powdered GABA in which a decrease in the content is suppressed and a method for producing the same.

  As a result of intensive studies to solve the above problems, the present inventors have used cyclic dextrin and / or reduced starch degradation product having a certain sugar composition as a saccharide having no reducing group as a powdered substrate. The present inventors have found that the above problems can be achieved and have completed the present invention.

  That is, the first of the present invention is a GABA-containing composition characterized by containing GABA and a reduced starch degradation product containing 70% or more of cyclic dextrin and / or a sugar having a polymerization degree of 3 or more. Preferably, the composition is dried and powdered, and preferably the GABA content is 1 to 90% by mass.

  In the second aspect of the present invention, the reduced starch degradation product containing 70% or more of cyclic dextrin and / or a sugar having a polymerization degree of 3 or more is added to the fermentation solution or enzyme reaction solution containing GABA, dissolved, and then dried. The gist of the method for producing the GABA-containing composition is characterized by the above.

  The third aspect of the present invention is a gist of a pharmaceutical, a food or drink, or a feed comprising the above-described composition.

  According to the present invention, it is possible to provide a high GABA-containing composition that is excellent in storage stability and thermal stability in terms of coloring and GABA content, and excellent in dryness and low hygroscopicity.

  Hereinafter, the present invention will be described in detail.

  The GABA used in the present invention may be any GABA as long as it can be taken orally, but is preferably obtained by fermentation, enzymatic method, or extraction from a natural product rather than a chemically synthesized product because it is easy to use in food. . These may be pure products or GABA-containing compositions, but GABA-containing compositions are preferred in that the effects of the present invention are greatly manifested. These may be self-adjusted or commercially available. In the case of self-adjustment, there are a method of obtaining a composition containing GABA from a natural product and a method of obtaining a composition having a high GABA content utilizing fermentation by an enzyme contained in food or a microorganism having a GABA producing ability. Among these methods, a fermentation method using a microorganism is preferable in that the GABA content is high, and a method using lactic acid bacteria is more preferable in terms of excellent GABA production ability as a microorganism.

  These may be adjusted based on known methods, but the fermentation method using lactic acid bacteria will be further described below.

  As a medium used for the growth and fermentation of lactic acid bacteria, a conventionally known medium for lactic acid bacteria can be used. As such a medium, GYP medium (D-glucose 1%, peptone 0.5%, yeast extract 1%, sodium acetate trihydrate 0.2%, twin 80 0.05%, magnesium sulfate heptahydrate 0 0.02%, manganese sulfate tetrahydrate 10 ppm, iron sulfate heptahydrate 10 ppm, sodium chloride 10 ppm), commercially available GAM medium (Nissui Pharmaceutical), MRS medium (Difco), etc. can be used, and sugar It is also possible to use a medium in which medium components such as yeast extract, meat extract, malt extract, fish extract, soybean degradation product, peptone, polypeptone, and potato leachate are dissolved singly or in water. In addition, it is also possible to use edible plant pulverized products, ground products, pulverized products, juices, extracts, enzyme-treated products and the like alone or in combination with the medium components. As such a plant, as shown in Japanese Patent Application No. 2006-122399, asparagus is preferable in terms of enhancing the ability of lactic acid bacteria to produce GABA.

  The lactic acid bacteria used in the present invention are not particularly limited as long as they are safe for use in foods and have a GABA producing ability. Examples of such lactic acid bacteria include Lactobacillus brevis, L. et al. hilgardi, L.H. plantaram, L.M. casei, L .; paracasei, L .; helveticus, L.H. bulgaricus, L .; acidophilus, L. et al. sp. Streptococcus lactis, S. et al. Examples include lactic acid bacteria belonging to thermophilus, Enterococcus caseiflavus and the like. Among the lactic acid strains belonging to these, L. is superior in GABA production ability. Lactic acid bacteria belonging to brevis are preferred. Among these, L. brevis UAS-4 (FERM P-20710), L.M. brevis UAS-6 (FERM P-20711), L.M. brevis IFO 3345, L.M. brevis IFO12005 is more preferable because of its high ability to produce GABA.

  Next, methods and conditions for fermentation will be described.

  The microorganism can be added by inoculating a small amount of bacterial cells directly on the medium prepared as described above, but in order to increase the bacterial cell concentration in a short period of time, a pre-cultured bacterial solution It is preferable to inoculate. The pre-culture solution may be the same composition as the main culture or a medium containing the same, or any of the known mediums described above. The amount inoculated with the pre-cultured bacterial solution is 1 / 100,000 of the amount of the main culture medium, preferably 1/1000 to 1/10, and preferably 1/200 to 30 minutes. 1 is more preferable. If the inoculation amount is less than this range, there is a problem that it takes time to increase the bacterial cell concentration, and if it is more than this range, it is already a large scale at the time of pre-culture and there is no need to perform main culture. It is.

  Moreover, since GABA is mainly produced | generated by decarboxylation of glutamic acid, you may add glutamic acid or / and its salt, or / and those content to a culture medium. Of the glutamic acid used and / or its salt or / and their inclusions, any glutamate can be used, but sodium glutamate, which is a food additive and has excellent solubility in water, is preferred. In addition, any material can be used as the glutamic acid and / or salt thereof, but seasonings such as yeast extract that can be added to foods are preferred. Of these, sodium glutamate, which is excellent in solubility in water, and glutamic acid are desirable in terms of suppressing an increase in pH associated with GABA production, and more preferably a combination thereof.

  The amount of glutamic acid or / and salt thereof or / and their content is preferably 0.1 to 40% by mass, more preferably 0.2 to 25% by mass as the final concentration of glutamic acid, 0.5 to 20% is most preferred. If the amount is less than this range, the amount of GABA obtained is small, and if it is more than this range, there is a problem that glutamic acid and / or glutamate remains, or it takes a long time even if the whole amount is converted to GABA. Moreover, when adding glutamic acid and / or its salt, and / or those inclusions, it may be added all at once, or may be added in several portions during fermentation. Moreover, the addition time is not particularly limited, and may be before, simultaneously with, or after the addition of the bacteria. From the viewpoint of workability, it is preferable to add the whole amount at a time, but it is preferable to add a small amount in order to cause rapid pH fluctuations. During the production of GABA, it is preferable to add glutamic acid multiple times because the pH rises.

  The culture temperature during fermentation depends on the strain used, but is 5 ° C to 45 ° C, preferably 15 ° C to 40 ° C, and more preferably 20 ° C to 35 ° C. There is a problem that the growth rate is remarkably inferior even if the culture temperature is higher or lower than this temperature range.

  Although the pH of the culture solution during fermentation depends on the strain used, it is preferably adjusted to 3.5 to 8.0, more preferably 4.0 to 6.5, and more preferably 4.5 to 5. It is most preferable to adjust to 5. When the pH is out of this range, there is a problem that the activity of glutamate decarboxylase is lowered and the production rate of GABA is lowered. Any chemical can be used for pH adjustment, such as hydrochloric acid, sulfuric acid, phosphoric acid, nitric acid, glutamic acid, acetic acid, butyric acid, lactic acid, formic acid, succinic acid, maleic acid, malic acid, oxalic acid, citric acid, sodium hydroxide Potassium hydroxide, calcium hydroxide, aqueous ammonia, sodium glutamate and the like. In the present invention, the pH tends to increase according to the production of GABA, and adjustment is mainly performed by adding an acid. Among these, hydrochloric acid, phosphoric acid, glutamic acid, acetic acid, lactic acid, succinic acid, apple Acid and citric acid are more preferable, and hydrochloric acid, glutamic acid, lactic acid and acetic acid are more preferable, and glutamic acid is most preferable because it is also used as a substrate for GABA.

  The oxygen condition during fermentation depends on the strain used, but it can be grown under anaerobic or aerobic conditions. However, since there are strains that can grow under aerobic conditions but the GABA production ability decreases, it is preferable to use anaerobic conditions such as anaerobic conditions or moderate stirring, for example, bubbling or rapid stirring is required. There is no.

  The culture time for fermentation is not particularly limited, but is preferably 2 hours to 10 days, more preferably 5 hours to 5 days, and most preferably 8 hours to -3 days. If the fermentation time is below this range, the conversion from glutamic acid to GABA becomes insufficient, and if it exceeds this range, no further effect can be expected, and the possibility of contamination and growth of bacteria increases.

  The composition of the present invention is dried by adding a powdered substrate described below to an extract, enzyme reaction product, or fermented product from a liquid, paste-like, or slurry-like natural product obtained by the above-described method. It is produced by. Extracts from natural products, enzyme reaction products, and fermented products may be subjected to solid-liquid separation by concentration, dilution, filtration or centrifugation in advance.

  The powdered substrate used in the present invention is required to be a reduced starch degradation product containing 70% by mass or more of cyclic dextrin and / or sugar having a polymerization degree of 3 or more.

  Cyclic dextrin is a dextrin having in its molecule a structure in which monosaccharides are bound in a cyclic manner, and those that can be used for food and are industrially supplied include α-cyclodextrin, β-cyclodextrin, Examples thereof include γ-cyclodextrin and branched cyclodextrin.

  Reduced starch degradation product is also called reduced starch syrup, reduced starch saccharified product, or reduced dextrin. Hydrogenated saccharified product (also called dextrin or chickenpox) obtained by hydrolyzing purified starch with acid, enzyme, and heat. In the present invention, among the sugar compositions of the reduced starch degradation product, a sugar having a degree of polymerization of 3 or more is 70%. It is necessary to use what is contained above, and preferably contains 90% or more of sugars having a degree of polymerization of 4 or more. When a reduced starch degradation product outside the above range is used, such as a high proportion of monosaccharides or disaccharides or sugars with a low degree of polymerization in the sugar composition, the drying property is poor and the resulting powder has high hygroscopicity. It will be a thing. In addition, a refined product obtained by roasting starch after being enzymatically decomposed and not decomposed is called indigestible dextrin, and a product obtained by hydrogenating this indigestible dextrin is called reduced indigestible dextrin. The reduced starch decomposition product in the invention contains reduced indigestible dextrin.

  The drying method may be any conventionally known drying method, and examples include spray drying, freeze drying, vacuum drying, and heat drying.

  In the GABA-containing composition of the present invention, the GABA content and the content of cyclic dextrin and / or reduced starch degradation product containing 70% by mass or more of a sugar having a polymerization degree of 3 or more are not particularly limited. 1% to 90% by mass, more preferably 5% to 80%, most preferably 10% to 50%, and reduced starch containing 70% by mass or more of cyclic dextrin and / or sugar having a degree of polymerization of 3 or more The decomposition product is preferably 10 to 90% by mass, more preferably 20% to 85%, and most preferably 40% to 80%. If the GABA content falls below this range, the amount of intake will increase if an amount sufficient to expect the function of GABA is to be consumed, making continuous use difficult. If the GABA content exceeds this range, the effect of the present invention can no longer be expected.

  When both a cyclic dextrin and a reduced starch degradation product containing 70% by mass or more of a sugar having a degree of polymerization of 3 or more are contained, the proportion of the composition in the composition is not particularly limited. The total content is preferably 10 to 90% by mass, more preferably 20% to 85%, and most preferably 40% to 80%. In addition, the ratio of the two is not limited at all, but the weight ratio of the cyclic dextrin to the reduced starch degradation product containing 70% by mass or more of sugar having a polymerization degree of 3 or more is less than 5 from the viewpoint of cost. preferable.

  The GABA-containing composition of the present invention may be formed into fine granules, granules, granules, tablets, and capsules by a conventional method. Moreover, you may use carriers, such as an excipient | filler, a binder, a disintegrating agent, and a lubricant agent, as long as the present invention is not impaired as needed. Excipients include mannitol, sorbit, crystalline cellulose, carboxymethylcellulose, hydroxypropylcellulose, dextran, pullulan, anhydrous silicic acid, calcium phosphate, calcium carbonate, calcium sulfate, etc., and binders are crystalline cellulose, mannitol, hydroxypropylcellulose , Hydroxypropylmethylcellulose, polyvinylpyrrolidone, gum arabic, dextran, pullulan, water, ethanol, etc., disintegrants such as carboxymethylcellulose, hydroxypropylcellulose, crystalline cellulose, etc., lubricants such as stearic acid and its metal salts, talc Boric acid, fatty acid sodium salt, sodium lauryl sulfate, magnesium lauryl sulfate, anhydrous silicic acid and the like.

  In addition, the present invention, as long as the effect is not impaired, in order to further improve the taste, sugars, sugar alcohols, salts, oils and fats, amino acids, organic acids, fruit juice, vegetable juice, fragrance, spice, alcohols , Glycerin and the like can be added. In addition, hydrochloric acid, sulfuric acid, phosphoric acid, acetic acid, butyric acid, lactic acid, succinic acid, malic acid, oxalic acid, citric acid, sodium hydroxide, potassium hydroxide, calcium hydroxide, aqueous ammonia, etc. are added for pH adjustment. can do.

  Next, the 3rd pharmaceutical, food-drinks, or feed of this invention is demonstrated.

  The pharmaceutical product, food or drink or feed of the present invention is characterized by containing the first GABA-containing composition of the present invention described above. The content of the GABA-containing composition of the present invention in a food or drink or feed is not particularly limited, and the GABA-containing composition of the present invention itself can be used as a food or drink or feed. It is preferable to blend so that the daily intake is 10 to 1,000 mg. If the amount is less than this range, the effect may not be expected. If the amount is more than this range, the increase in the effect can no longer be expected, and further daily intake may be difficult.

  When the GABA-containing composition of the present invention is contained in an existing food or beverage or seasoning food, it is not particularly limited as a base food or beverage or seasoning food. For example, processed noodles such as udon and pasta, ham and sausage, etc. Processed meat products, processed fishery products such as kamaboko and chikuwa, processed foods such as butter, milk powder and fermented milk, desserts such as jelly and ice cream, processed foods such as breads, confectionery and seasonings, and Beverages such as soft drinks, alcohols, fruit juice drinks, vegetable juice drinks, milk drinks, carbonated drinks, coffee drinks and alcohols are preferred.

EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples. In the examples, quantitative analysis of amino acids was performed by the following method. That is, it measured on the following conditions by the high performance liquid chromatography method (HPLC method), and detected using the fluorescence detector.
HPLC: Shimadzu Corporation LC-10A
Column: Shim-pack Amino-Li (100 mm L. × 6.0 mm ID)
Mobile phase: Amino acid mobile phase kit Li form Gradient elution flow rate: 0.6 ml / min Column temperature: 39 ° C
Reaction solution: ortho-phthalaldehyde (post column)
Reaction liquid rate: 0.3 ml / min Reaction temperature: 39 ° C.
Detection wavelength: excitation wavelength 350 nm, fluorescence wavelength 450 nm

Examples 1-4, Comparative Examples 1-6
A lactic acid bacterium Lactobacillus brevis UAS-4 (FERM P-20710) having GABA production ability was inoculated into 100 ml of GYP medium, and pre-cultured by standing at 30 ° C. for 24 hours. The total amount of the preculture was added to 10 L of GYP medium containing 3% by mass of sodium glutamate, and main culture was started at 30 ° C. by standing still. After 16 hours, 10% by mass of glutamic acid was added and the culture was continued. After sterilization at 85 ° C. for 30 minutes after the start of the culture, diatomaceous earth was added and suction filtration was performed using a filter paper (ADVANTEC Toyo No. 5C) to obtain a clear filtrate. The filtrate had a solid content concentration of 113.9 g / L and a GABA concentration of 84.1 g / L.

  To each 1 L of the filtrate, γ-cyclodextrin (manufactured by Shimizu Minato Seika Co., Ltd.) [Example 1], reduced starch saccharified product 1 (San-ei Saccharification Co., Ltd., product name Diator N) [Comparative Example 1], reduced starch saccharification Product 2 (Sunei Saccharification Co., Ltd., product name Diator L) [Example 2], Reduced starch saccharified product 3 (manufactured by Matsutani Chemical Co., Ltd., product name H-PDX) [Example 3], Reduced starch saccharified product 4 (Matsuya Chemical Co., Ltd., product name BDH-1) [Example 4], maltodextrin (DE10) [Comparative Example 2], mannitol [Comparative Example 3], erythritol [Comparative Example 4], maltitol [Comparative Example] 5] (Nikken Kasei Co., Ltd.) and Palatinite (Mitsui Sugar Co., Ltd.) [Comparative Example 6] were dissolved in 150% of the solid content and freeze-dried. The sugar composition (% by mass) of the reduced starch saccharified product is as shown in Table 1.

  After freeze-drying, the obtained solid was pulverized with a mixer, and the state of the powder at this point was visually observed. The results are shown in Table 2.

  Moreover, what was maintaining the powder state was vacuum-dried at 40 ° C. overnight, and then wrapped with a laminate film, and a heating load was applied in a 60 ° C. constant temperature bath. After 48 hours, a coloring degree of 5% by mass (Abs 420 nm) was measured, and a difference from that before the heating load test was determined.

  As is clear from these results, the dryness is good in the powdered product of the cyclic starch obtained by using cyclic cyclodextrin or saccharified starch containing 70% by mass or more of sugar having a polymerization degree of 3 or more, which is an example of the present invention. And it was possible to suppress coloring. In particular, γ-cyclodextrin, reduced starch saccharified product 3 (reduced starch saccharified product containing 70% or more sugar having a sugar composition of 3 or more), reduced starch saccharified product 4 (85 sugars having a sugar composition of polymerization degree 4 or more) It can be seen that the reduced starch saccharified product containing at least% is excellent.

Example 5 and Comparative Example 7
150% of reduced starch saccharified product 4 (Example 5) or maltodextrin (Comparative Example 7) was dissolved in 10 L of GABA-containing fermented filtrate obtained in the same manner as in Example 1, and the number of revolutions was reduced with an atomizer spray dryer. Spray drying was performed under the conditions of 8,000 rpm, stroke 47, and exhaust air temperature 85 ° C. As a result, 2.8 kg of powder was obtained in both Example 5 and Comparative Example 7, both of which were smooth. When the coloring degree (Abs 420 nm) of 5% by mass was measured, Example 5 was 0.2348, while Comparative Example 7 was 0.5291. In the present invention, immediately after being obtained in spray drying. It turned out that the coloring degree of powder can also be suppressed.

Test example 1
100 g of each of the powders obtained in Example 5 and Comparative Example 7 was double-wrapped with a laminate film and stored under conditions of 40 ° C. and humidity 75%. After 3 months, the GABA content in each powder was measured. The results are shown in Table 3.

  As is apparent from Table 4, it can be seen that the reduced starch degradation product is superior to maltodextrin from the viewpoint of the storage stability of GABA.

Example 6
100 mg of the powder obtained in Example 5 was dissolved in 200 ml of oolong tea to obtain oolong tea containing GABA. The powder dissolved rapidly and there was almost no change in taste and odor.

Example 7
The powder obtained in Example 5 was mixed with medium strength powder so as to be 0.1% by mass to prepare udon noodles. When udon was cooked with this noodle, there was no change in the taste, smell and texture of normal noodles.

Claims (6)

A γ-aminobutyric acid-containing composition containing γ-aminobutyric acid and a reduced starch degradation product containing 70% or more of cyclic dextrin and / or a sugar having a polymerization degree of 3 or more. The γ-aminobutyric acid-containing composition according to claim 1, wherein the composition is dried and powdered. The γ-aminobutyric acid-containing composition according to claim 1 or 2, wherein the content of γ-aminobutyric acid is 1 to 90% by mass. A pharmaceutical comprising the composition according to any one of claims 1 to 3 as an active ingredient. A food or drink or feed comprising the composition according to any one of claims 1 to 3. It is characterized in that a reduced starch degradation product containing 70% or more of cyclic dextrin and / or a sugar having a polymerization degree of 3 or more is added to a fermentation solution or enzyme reaction solution containing γ-aminobutyric acid, dissolved and then dried. The manufacturing method of the gamma-aminobutyric acid containing composition in any one of Claims 1-3.