JP2010155790A - Wort fermentation product and use - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a new lactic bacterium fermentation product which effectively uses a wort as a vegetable raw material, can correspond to social backgrounds, can daily continuously be used, has excellent safety, and can reduce and prevent mental and physical symptoms caused by stress. <P>SOLUTION: This wort fermentation product is obtained by fermenting a wort with Lactobacillus pentosus YIT10313 (FERM AP-21755). <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a fermented lactic acid bacterium of wort useful as a food and drink and a medicine, and a method for producing the same.

It is well known that wort is prepared by saccharifying malt (also called malt) and is mainly used as a raw material for producing alcoholic beverages such as beer and whiskey. It has been reported that it has an improving effect on liver dysfunction (Patent Document 1).
In addition, fermentation of wort using lactic acid bacteria having physiological functions beneficial to the living body such as intestinal regulation and immunostimulatory action has long been performed. For example, a method for producing a fermented malt beverage (Patent Document 2) in which alcohol fermentation is performed after lactic acid fermentation with lactic acid bacteria having antiallergic activity can be exemplified.

  However, the fermentation of wort using lactic acid bacteria that has been reported so far involves alcoholic fermentation, and there are few reports on fermented lactic acid bacteria of wort without alcoholic fermentation. Little consideration has been given.

On the other hand, people are exposed to various stresses in modern society complicated by the advancement of science and technology. Stress is a non-specific reaction of the body induced by various factors in a biological tissue, and is considered to be a state in which a living body is distorted. Factors of this stress include mental factors such as human relationships and physical environmental factors such as noise and foreign body intake. In particular, many studies have been conducted on various symptoms caused by stress caused by mental factors. ing.
Currently, tranquilizers, anti-anxiety agents, hypnotics and the like are used for the purpose of reducing and preventing mental and physical symptoms caused by stress. However, although these are relatively safe, they also have habits and side effects, so it is not always preferable to take them daily for the purpose of reducing and preventing mental and physical symptoms caused by stress. It was.

Therefore, there is a need for the development of drugs and foods that can be used on a daily basis and have an action effective in reducing and preventing mental and physical symptoms caused by stress with excellent safety. An anti-stress agent (Patent Document 3) containing L-theanine contained in tea leaves that can be drunk on a daily basis as an active ingredient has been proposed. In addition to this, a food composition containing a cacao bean extract (Patent Document 4), a food composition containing a sweet potato extract (Patent Document 5), a food containing a gadget or a gadget extract (Patent Document 6) ), A food composition containing an extract of migratory fish (Patent Document 7) has been reported, and as a lactic acid bacteria fermented product, mental milk resulting from stressed acid milk obtained by fermenting animal milk with Lactobacillus lactic acid bacteria It has been reported that it can be used as a stress relieving agent for the purpose of preventing and reducing symptoms (Patent Document 8).
JP 2003-342187 A JP 2006-50979 A Japanese Patent No. 2904655 JP-A-9-206026 JP 2001-335505 A JP 2003-38125 A International Publication No. 2005/087022 Pamphlet Japanese Patent No. 4065038

  The object of the present invention is to effectively use wort, which is a vegetable raw material, and can respond to social backgrounds, can be used on a daily basis, and can reduce mental and physical symptoms due to stress that is excellent in safety and The object is to provide a new fermented lactic acid bacterium that can be prevented.

  In order to solve the above problems, the present inventor fermented wort with various lactic acid bacteria and repeatedly studied the physiological functions of the fermented product, and as a result, fermented wort with lactic acid bacteria belonging to Lactobacillus pentosas. It was found that the fermented wort obtained in this way reduces and prevents mental and physical symptoms caused by stress, and is useful as a food and drink and a pharmaceutical product, thereby completing the present invention.

That is, the present invention provides a fermented wort obtained by fermenting wort with Lactobacillus pentosaus YIT10313 strain (FERM AP-21755) and a method for producing the same.
Moreover, this invention provides the food-drinks and antistress agent containing the said wort fermented material.

  The wort fermented product of the present invention is a lactic acid bacteria fermented product mainly having plant materials that have an effect of reducing and preventing mental and physical symptoms due to stress, and is excellent in safety and can be used on a daily basis. Therefore, it is useful as a variety of foods and drinks and pharmaceuticals intended for health promotion.

  The wort fermented product of the present invention is obtained by fermenting wort using lactic acid bacteria belonging to Lactobacillus, specifically, Lactobacillus pentosus YIT10313 strain.

  The Lactobacillus pentosus YIT10313 strain used in the present invention is isolated from fermented tea according to a conventional method. Specifically, a 0.85% NaCl solution was added to the sample (fermented tea) and suspended to obtain a 10-fold serial dilution. The diluted solution was spread on an MRS agar medium containing 0.5% calcium carbonate solution, sodium azide, and cycloheximide at 10 ppm each, and cultured at 30 ° C. for 2 days under anaerobic conditions. Isolated.

  This bacterium grows well in wort and has high survival even when stored at 10 ° C. for 1 month (4 weeks). In addition, it has been confirmed that it has resistance to acids and bile acids, and has cytokine production ability and lipid micelle insolubilization activity in immune cells, and as FERM AP-21755, an independent administrative agency as of December 25, 2008. Deposited at the National Institute of Advanced Industrial Science and Technology Patent Biological Deposit Center (postal code 305-8656, 1st, 1st East, 1st Street, Tsukuba, Ibaraki, Japan).

The mycological properties of this YIT10313 strain are as follows.
A) Morphological properties (1) Bacterial shape; Neisseria gonorrhoeae (2) Bacterial size; 1 μm
(3) Bacterial polymorphism; None (4) Motility; None (5) Spore; None B) Culture properties (growth state)
(1) MRS agar plate culture; good (2) MRS liquid culture; good C) physiological properties (1) Gram staining; positive (2) catalase reaction; negative

  The wort fermented using the Lactobacillus pentosaus YIT10313 strain (FERM AP-21755) is a liquid obtained by saccharifying malt, specifically, adding water to barley such as barley. It is obtained by decomposing (saccharifying) starchy material by the action of the enzyme contained in the malt by adding warm water to the germinated and dried product (also called malt or malt) and treating it under certain conditions. is there.

  In the present invention, any wort prepared according to a conventional method can be suitably used without particular limitation. However, wort contains components such as carbohydrates, amino acids, β-glucan, and polyphenols. Since these component content ratios may affect the fermentability of lactic acid bacteria, in the present invention, when preparing wort so that the component content ratio is beneficial to the fermentability of lactic acid bacteria. It is more preferable to appropriately set the conditions (saccharification conditions).

  Specifically, when preparing wort, it is preferable to carry out saccharification with an enzyme derived from malt at 60 ° C. to 65 ° C. for about 1 hour, and then at 75 ° C. to 80 ° C. for about 10 minutes. In this case, if the saccharification treatment is performed at a temperature higher than 65 ° C., it is not preferable because there may be cases where sufficient assimilable sugars, amino acids and the like necessary for lactic acid bacteria fermentation cannot be secured. Since the time required for the saccharification treatment has been confirmed not to affect the component content ratio of the wort, it may be set in consideration of workability and the like.

  Moreover, in preparation of wort of this invention, caramel malt can also be used for a part of malt used as a raw material. Caramel malt is a sweet product obtained by causing the drying temperature during malt preparation to be 100 ° C. or higher (usually about 80 to 85 ° C.) and causing a caramelization reaction (a reaction in which the sugar is heated to turn brown). This means malt (also called colored malt) having a fragrant roasting scent. By using this caramel malt, a unique flavor and flavor can be imparted to the wort. In the present invention, the amount of caramel malt used may be set as appropriate and is not particularly limited.

  Furthermore, in the present invention, in addition to the above-mentioned wort, it is also possible to use a malt (malt) extract commercially available for fermented malt beverages as it is or by appropriately mixing with the wort. Examples of the malt extract that can be used in the present invention include MALT EXTRACT PASTE (manufactured by DIAMALTERIA ITALIANA S.rl.).

  The preparation of the fermented wort of the present invention may be carried out by an ordinary production method, as in the case of fermented foods using lactic acid bacteria, and is not particularly limited. That is, it can be performed by inoculating the Lactobacillus pentosasus YIT10313 strain (FERM AP-21755) into the wort prepared as described above and culturing it according to a conventional method.

  At this time, the wort may be appropriately sterilized to be a fermentation substrate for lactic acid bacteria, and the sterilization conditions and the like are not particularly limited. The wort concentration is preferably 8 to 30% in terms of solid content from the viewpoint of fermentability and the like. In addition, wort alone contains a sufficient amount of nutrients necessary for lactic acid bacteria fermentation, so it may be used as a fermentation substrate as it is, but for the purpose of further enhancing fermentability, A component used as a secondary agent can be blended. Examples of such components include yeast extracts, chlorella extracts, vitamins A, vitamins B, vitamins C and vitamin E, proteolysates containing various peptides, amino acids, potassium, calcium, Mention may be made of salts such as magnesium and manganese. In addition, the usage-amount of these components mix | blended separately is not restrict | limited, What is necessary is just to use it according to the objective.

  Moreover, it is preferable to inoculate wort Lactobacillus pentosasus YIT10313 strain (FERM AP-21755) as a preculture liquid prepared by preculture. As this preculture solution, an edible medium on which lactic acid bacteria belonging to Lactobacillus pentosas can grow, for example, Lactobacilli MRS Broth (manufactured by Difco), etc., is used at 30 ° C. to 37 ° C. for about 16 hours to 24 hours. What was prepared by culturing is mentioned. Then, about 0.01 wt% to 1.0 wt% of the preculture solution is inoculated to the wort and cultured. The culture conditions at this time are not particularly limited, and may be performed in accordance with general culture conditions for lactic acid bacteria. For example, as culture conditions, the culture temperature is 25 ° C. to 40 ° C., preferably 30 ° C. to 37 ° C., and the culture time is 16 hours to 50 hours, preferably about 18 hours to 36 hours. Good. In addition, as a culture method, a method suitable for culturing lactic acid bacteria belonging to Lactobacillus pentosas may be appropriately selected from stationary culture, stirring culture, shaking culture, aeration culture, and the like.

  In addition, in the preparation of the wort fermented product of the present invention, if it does not affect the fermentability of Lactobacillus pentosaus YIT10313 strain (FERM AP-21755), the functionality of the wort fermented product, etc. Other animal and plant-derived lactic acid bacteria useful for the living body, such as environmental improvement, can also be used in combination. Examples of such lactic acid bacteria include Lactobacillus casei, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus fermentum, and the like.

  It was first revealed by the present invention that the fermented wort of the present invention thus obtained has an effect of reducing and preventing mental and physical symptoms due to stress, as shown in the Examples described later. And since the wort fermented product of the present invention is excellent in safety and can be used on a daily basis, it can be used as it is or in a state in which the processed product is contained while the lactic acid bacteria are alive. In addition, those that have been heat sterilized, those that have been removed from the fermented product by filtration, centrifugation, etc., and further powdered by existing methods such as freeze drying, spray drying, hot air drying or spray drying It can be used in the form of food or drink or medicine that can be taken orally.

  For example, the fermented wort of the present invention is administered as a form of a conventional pharmaceutical preparation, as it is or by mixing a processed product appropriately subjected to heat sterilization, freeze drying or the like with a pharmacologically acceptable carrier. can do. Examples of such preparations include solid preparations such as tablets, granules, powders and capsules; liquid preparations such as solutions, suspensions and emulsions; lyophilized preparations and the like. These preparations can be prepared by conventional means on the preparation. Pharmaceutically acceptable carriers include glucose, lactose, sucrose, starch, mannitol, dextrin, fatty acid glyceride, polyethylene glycol, hydroxyethyl starch, ethylene glycol, polyoxyethylene sorbitan fatty acid ester, amino acid, gelatin, albumin, water, Examples include physiological saline. Further, if necessary, conventional additives such as a stabilizer, a wetting agent, an emulsifier, a binder, and an isotonic agent can be appropriately added. The content of the fermented wort in these pharmaceuticals is not particularly limited, but is preferably 0.01 to 100% by mass, and more preferably 0.01 to 50% by mass.

  Moreover, the wort fermented product of this invention can also be ingested as food-drinks. In this case, the wort fermented product or the processed product that has been heat sterilized or pulverized is used as it is or in various foods, and is useful for reducing and preventing mental and physical symptoms due to stress. It can be taken as a raw material or food for health. For example, various foods, processed meat products such as ham and sausage; processed fish foods such as kamaboko and chikuwa; added to bread, confectionery, butter, milk powder, fermented dairy products, water, fruit juice, milk, refreshing You may add and use for drinks, such as a drink.

Furthermore, various food materials can be blended in the wort fermented product as it is or in a processed product thereof, and can be ingested as a form of food or drink such as a beverage or a tablet adapted to the consumer's preference. These foods and drinks can be manufactured by a normal method.
Food materials that can be blended in this case include various sugars such as sucrose, glucose, fructose, palatinose, trehalose, lactose, xylose, maltose, glucose fructose liquid sugar, honey; sorbitol, xylitol, erythritol, lactitol, palatinit, reduced Various sugar alcohols such as syrup, reduced maltose syrup, etc .; various sweeteners such as aspartame, sucralose, and acesulfame K; various natural sweeteners such as licorice, stevia, glycyrrhizic acid glycosides; sucrose fatty acid ester, glycerin fatty acid ester Various additives such as agar, gelatin, carrageenan, guar gum, xanthan gum, pectin, locust bean gum, gellan gum, carboxymethylcellulose, soybean polysaccharide, propylene glycol alginate (Stabilizing) agent; various dietary fibers such as polydextrose, β-glucan, mannan, galactan, arabinogalactan, glucomannan, galactomannan, wheat fiber, corn fiber, apple fiber, pine fiber or hydrolyzate thereof; orange Various juices such as fruit juice, lemon juice, grape juice, grapefruit juice, apple juice, pineapple juice; various sour agents such as citric acid, lactic acid, acetic acid, malic acid, tartaric acid, gluconic acid; vitamin A, vitamin B, vitamin C Various vitamins such as vitamin E; various minerals such as calcium, magnesium, zinc, iron, manganese; and various flavors such as berry, orange, citrus, apple, mint, and grape Can do.

  In addition, the amount of wort fermented product of the present invention used in the preparations and foods and drinks described above is not strictly limited and may be set as appropriate in consideration of the flavor, etc. In order to sufficiently obtain the effect of reducing and preventing, the dry solid content may be 5 to 30 g, preferably 10 to 20 g per day.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated still in detail, this invention is not restrict | limited at all by these.

Example 1
<Preparation of fermented wort>
Impurities were removed from the wort prepared according to a conventional method using centrifugation (8,000 rpm, 10 min), and then autoclaved at 111 ° C. for 10 seconds. 120% of this wort (12 ° Bx) was inoculated with a 0.1% pre-culture solution of Lactobacillus pentosus YIT10313 strain (FERM AP-21755) prepared in advance using Lactobacilli MRS Broth (manufactured by Difco). And cultured at 37 ° C. for 24 hours to obtain a fermented wort. When the pH, acidity and viable cell count of this wort fermented product were measured by the following methods, they were pH 3.8 and acidity 4.1, respectively, and the viable cell count was 2.5 × 10 ⁸ cfu / mL. Met.

a) Viable cell count measurement The culture solution was appropriately diluted with a sterilized diluent (0.1% yeast extract solution), applied to an MRS agar plate medium with a spiral system, and the viable cell count was measured.
b) pH measurement It measured using pH meter F-21 made from Hoiba.
c) Acidity measurement The amount of 0.1N NaOH required to bring the sample 9 g to pH 8.0 was defined as titrated acidity.

Example 2
<Action on human mental condition>
Using 50 healthy people (29 men, 21 women, 21-56 years old) as a panel, the wort fermented product prepared in Example 1 was drunk 120 mL before breakfast for 7 days. Before and after the drinking period, a POMS (Profile of Mode States) test was performed to confirm the influence of wort fermented food intake on changes in mood and emotion. The results of the POMS test before and after ingesting the wort fermented product are shown in Table 1 and FIG.
In addition, Wilcoxon test was used for the significant difference test.

  As shown in Table 1 and FIG. 1, the subjects who took the fermented wort were “tension-anxiety (TA)”, “depression-depression (D)”, “anger-hostility (A-)”. H), “Fatigue (F)”, and “Confusion (C)” scores are significantly lower than those before ingestion, and the score of “Vitality (V)” Although not observed, a tendency to show a higher value than before intake was observed. In addition, TMD, which is an index representing comprehensive emotional disorder, also showed a significantly low value. From this result, it was shown that mental state is improved by continuous drinking of the wort fermented product.

Example 3
<Effects on computational work stress>
25 healthy people (14 males, 11 females, ages 22-56 years old) were divided into Group I and Group II, and the wort fermented product prepared in Example 1 and caloric equivalent to wort fermented product as a control. 120 mL of each sucrose solution was drunk, and after 30 minutes of drinking, a Uchida-Kraepelin (calculation) test (manufactured by Psychiatric Research Institute, Japan) was performed as a simple work load. In addition, this test was done by the crossover test.
Before and after the simple workload test, salivary stress markers (amylase, cortisol and chromogranin) and SRT (simple reaction time) were measured by the following methods, respectively, and the effect of wort fermented product intake was confirmed. In addition, the comparison between groups at the time of wort fermented product intake and sucrose solution intake was performed by unpaired t-test, and the comparison between groups before drinking and before and after the test was performed by paired t-test.
The measurement result of the saliva stress marker before and after wort fermented product intake is shown in FIGS. 2 to 4 and the measurement result of SRT is shown in FIG. Table 2 shows the results of the average number of answers and the average number of valid answers in the Uchida-Kraepelin test.

<Measurement of saliva stress marker>
Before and after the simple workload test, the subject's saliva was collected, and amylase, cortisol and chromogranin in the saliva were measured according to a conventional method.

<Measurement of SRT>
Of the Continuous Performance Test (CRT) of the standard attention test method / standard motivation evaluation method (edited by Japan Society for Higher Brain Dysfunction, Emerging Medical Publishing Co., Ltd.), the SRT task was carried out.
Specifically, at a random interval between 1 and 2 seconds, every time a number is presented for 1 second (80 times in total), the key is pressed as soon as possible, and the reaction time from the number presentation to the key is measured. did.

  As shown in Table 2, no significant difference was found in the number of answers and valid numbers of simple workload (calculation) tests when wort fermented products were ingested.

Next, as shown in FIG. 2, when a sucrose solution was ingested, a significant increase in salivary amylase activity (stress marker) was observed after a simple work load test, whereas wort fermented product was ingested. In that case, no significant change was observed.
In addition, as shown in FIG. 3, when sucrose was ingested, a significant decrease in salivary chromogranin (stress marker) was observed by drinking, but a significant increase was observed after a simple workload test. On the other hand, even when the wort fermented product was ingested, a significant increase was observed after the simple workload test, but it was significantly lower than that in the case of ingesting sucrose.
Furthermore, as shown in FIG. 4, when a sucrose solution was ingested, a significant decrease in salivary cortisol (stress marker) was observed by drinking, but a significant increase was observed after a simple workload test. On the other hand, when wort fermented product was ingested, a significant decrease due to drinking was observed, but no significant change was observed after the simple workload test.
Finally, as shown in FIG. 5, it was confirmed that when the wort fermented product was ingested, the SRT value was significantly low before and after the simple workload test.

  From these results, it was shown that an anti-fatigue effect and an anti-stress effect against mental stress can be obtained by ingesting the wort fermented product.

The POMS score before and after ingestion of wort fermented product with respect to the change of TA, D, AH, V, F, and C is shown. The change of salivary amylase activity by wort fermented product intake is shown. The change of salivary chromobranine by wort fermented product intake is shown. The change of the salivary maltazole by wort fermented product intake is shown. The change of the average reaction time of the simple workload test by wort fermented product intake is shown.

Claims (4)

  A wort fermented product obtained by fermenting wort with Lactobacillus pentosaus YIT10313 strain (FERM AP-21755).   A food or drink containing the fermented wort according to claim 1.   An antistress agent comprising the fermented wort according to claim 1.   A method for producing a fermented wort comprising fermenting wort with Lactobacillus pentosus YIT10313 strain (FERM AP-21755).