JP2011250719A - Food containing lactobacillus - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a food containing lactobacillus plantarums OG1-3 strain (TUA5053L)(NITE/P-931).SOLUTION: In manufacturing food, lactobacillus plantarums OG1-3 strain (TUA5053L)(NITE/P-931) is added to the food, and the food contains raw materials fermented with lactic acid by the lactobacillus plantarums OG1-3 strain (TUA5053L)(NITE/P-931). One or more raw materials to be fermented with lactic acid are selected from fruit juice, vegetable juice, or soy milk.

Description

  The present invention relates to a food containing Lactobacillus plantarum OG1-3 (Lactobacillus plantarum OG1-3) (TUA5053L) (NITE P-931) (hereinafter referred to as Lactobacillus plantarum OG1-3 (TUA5053L)). Regarding provision. In more detail, it is related with provision of the foodstuff containing the raw material which carried out the lactic acid fermentation to the Lactobacillus plantarum OG1-3 strain | stump | stock (TUA5053L). Furthermore, it is related with the manufacturing method of these foodstuffs.

Lactic acid bacteria are known to have an intestinal regulating action and are used in various foods such as lactic acid bacteria beverages and yogurt. In recent years, attention has been focused on plant-derived lactic acid bacteria, and in addition to intestinal regulation, research on immunological functions has been conducted.
Lactobacillus plantarum is known as one of such plant-derived lactic acid bacteria. There are several strains in Lactobacillus plantarum. For example, Lactobacillus plantarum ONRIC b0239 strain (Lactobacillus plantarum ONRIC b0239 strain) that increases the amount of IgA in human saliva by ingestion and activates mucosal immunity (Lactobacillus plantarum ONRIC b0239 strain) For example, see Patent Document 1).

  As a food containing Lactobacillus plantarum, a fruit juice beverage containing Lactobacillus plantarum ONRIC b0239, a suspension of Lactobacillus plantarum I-2845 strain added to apple juice, grape juice, etc. Apple juice, grape juice (for example, refer to Patent Document 2), Lactobacillus plantarum L-051 strain added to ginseng soup and fermented carrot juice (for example, refer to Patent Document 3) or Lactobacillus plantarum An acerola fermentation liquid (for example, see Patent Document 4) in which vinifera is added to acerola puree and subjected to lactic acid fermentation has been developed. In addition, lactobacillus plantarum has been suggested as one of the lactic acid bacteria used in the production of yogurt or the like obtained by fermenting soymilk with lactic acid (see, for example, Patent Document 5).

  However, foods containing these Lactobacillus plantarum are not commercialized in many types. This is thought to be because Lactobacillus plantarum cannot work smoothly due to problems such as antioxidant functions such as polyphenols contained in the raw materials used for commercialization and lack of nutrient sources. Therefore, the types of food containing Lactobacillus plantarum are limited, and there is a problem that it cannot cope with consumer boredom and diversification of preferences.

  As a method for improving the taste problem, for example, when providing fruit juice drinks, etc., the fruit juice content is kept low, flavors are used, and the sweetness and sourness are adjusted with sugar or acidulant. The method was taken conventionally. However, in all cases, the scent on the surface was only improved, and the original deliciousness of the fruit juice was not obtained, which was not always satisfactory.

  Lactobacillus plantarum OG1-3 strain (TUA5053L) has been confirmed to enhance Th1-type immune response in mice and improves the Th1 / Th2 balance and significantly suppresses IgE production. It is a strain that has been suggested to be useful for suppression (see, for example, Non-Patent Document 1). The present inventors paid attention to this strain and attempted to provide a food containing Lactobacillus plantarum that can improve the consumer's taste problem.

Japanese Patent No. 3818319 Special table 2008-541774 gazette Japanese Patent Publication No. 7-100025 JP 2005-253463 A JP 2001-258470 A

Annual Meeting of the Japan Society for Agricultural Chemistry, 2008 p. 288 (3B03a13)

  An object of the present invention is to provide a food containing Lactobacillus plantarum OG1-3 strain (TUA5053L). More specifically, an object of the present invention is to provide a food containing a raw material obtained by lactic acid fermentation of Lactobacillus plantarum OG1-3 strain (TUA5053L).

As a result of intensive studies to solve the above-mentioned problems, the inventors of the present invention can improve consumer preference by adding Lactobacillus plantarum OG1-3 strain (TUA5053L) in the production of food. The present inventors have found that a food containing Lactobacillus plantarum OG1-3 strain (TUA5053L) can be obtained and completed the present invention.
In providing food containing Lactobacillus plantarum OG1-3 strain (TUA5053L) according to the present invention, when any one or more selected from fruit juice, vegetable juice or soy milk is used as a raw material, these raw materials are used as Lactobacillus. Lactic acid fermentation with plantarum OG1-3 strain (TUA5053L) makes it possible to provide a food containing Lactobacillus plantarum OG1-3 strain (TUA5053L) that can improve consumer taste problems. Furthermore, when a substance that interferes with the lactic acid fermentation of Lactobacillus plantarum OG1-3 strain (TUA5053L) is present in the raw material, the fermentation inhibition fraction containing this substance is removed from these raw materials, and the raw material after removal is lactated. After lactic acid fermentation to Bacillus plantarum OG1-3 strain (TUA5053L) (NITE P-931), provision of food having the same effect by adding a fermentation inhibition fraction removed again to this Is possible.

That is, this invention relates to the foodstuff containing the Lactobacillus plantarum OG1-3 strain | stump | stock (TUA5053L) shown by following (1)-(9), its manufacturing method, etc.
(1) A food containing Lactobacillus plantarum OG1-3 strain (TUA5053L).
(2) The food according to (1) above, comprising a raw material obtained by lactic acid fermentation of Lactobacillus plantarum OG1-3 strain (TUA5053L).
(3) The food according to (1) or (2) above, wherein the raw material to be lactic acid fermented is any one or more selected from fruit juice, vegetable juice or soy milk.
(4) the fruit juice is at least one of fruit juices obtained from apples, grapes, bananas, apricots, passion fruit, strawberries, pineapples, mangoes, prunes, oranges, mandarin oranges, cranberries, raspberries, blueberries, pomegranates or papayas; The food according to (3) above, wherein the vegetable juice is at least one of vegetable juices obtained from tomato, carrot, celery, paprika, pumpkin, yuzu, and potato.
(5) The food according to any one of (1) to (4) above, wherein 10% or more of a raw material obtained by lactic acid fermentation with Lactobacillus plantarum OG1-3 strain (TUA5053L).
(6) The food according to any one of (1) to (5) above, wherein the diacetyl content is 50 ppb or less.
(7) The food according to any one of (1) to (6), which has human NK cell activity ability.
(8) The manufacturing method of the foodstuff in any one of said (1)-(7) including the process of lactic-acid-fermenting a raw material to Lactobacillus plantarum OG1-3 strain (TUA5053L).
(9) The manufacturing method of the foodstuff in any one of said (1)-(7) including the process of following 1) -3).
1) Step of removing fermentation-inhibited fraction contained in raw material 2) Lactobacillus plantarum OG1-3 strain (TUA5053L) from which fermentation-inhibiting fraction was removed from raw material from which fermentation-inhibiting fraction of 1) above was removed Step 3) A step of adding a fermentation inhibition fraction to the raw material subjected to lactic acid fermentation in 2) at the end removed in 1) above

  By this invention, it becomes possible to provide the foodstuff containing the Lactobacillus plantarum OG1-3 strain (TUA5053L) which can improve a consumer's preference problem. In the production of foods containing the Lactobacillus plantarum OG1-3 strain (TUA5053L) of the present invention, since it has an antioxidant function, when the juice that can be expected to be effective for lifestyle-related diseases is used as a raw material, this juice is used as Lactobacillus. By performing lactic acid fermentation with plantarum OG1-3 strain (TUA5053L), it is possible to provide foods with enhanced antiallergic and immunity.

It is the figure which showed the change of the human NK cell activity by the ingestion in the 1st test of the foodstuff containing a Lactobacillus plantarum OG1-3 strain (TUA5053L) [Test Example 2]. It is the figure which showed the change of the human NK cell activity by the ingestion in the 2nd test of the foodstuff containing a Lactobacillus plantarum OG1-3 strain | stump | stock (TUA5053L) [Test example 2].

  The “food containing Lactobacillus plantarum OG1-3 strain (TUA5053L)” of the present invention includes any Lactobacillus plantarum OG1-3 strain (TUA5053L) as long as it can be ingested as food. For example, a lactic acid fermented beverage containing Lactobacillus plantarum OG1-3 strain (TUA5053L), a yogurt-like food, etc. It is particularly preferred.

The raw material to be lactic acid fermented by Lactobacillus plantarum OG1-3 strain (TUA5053L) of the present invention may be any material as long as it can be used as a raw material for food, and examples thereof include fruit juice, vegetable juice, and soy milk. These may be used singly or in combination as raw materials.
Specifically, apples, grapes, bananas, apricots, passion fruits, strawberries, pineapples, mangoes, prunes, oranges, mandarin oranges, cranberries, raspberries, blueberries, pomegranates or papayas, tomatoes, carrots, celery, paprika, Examples include vegetable juice obtained from pumpkin, yuzu and potato, and vegetable mixed juice obtained by combining these vegetables. Moreover, soy milk, such as a component unadjusted soy milk and prepared soy milk, is mentioned.

The “food containing Lactobacillus plantarum OG1-3 strain (TUA5053L)” of the present invention has a good balance as a food, and if it has a favorable taste, the raw material obtained by lactic acid fermentation to Lactobacillus plantarum OG1-3 strain (TUA5053L) Even a food made only of lactic acid may be a food produced by combining a raw material fermented with lactic acid and a raw material not fermented with lactic acid.
In the case of combining a raw material subjected to lactic acid fermentation and a raw material not subjected to lactic acid fermentation, it is preferable that 10% or more of the raw material subjected to lactic acid fermentation is contained. In particular, when producing a lactic acid-fermented beverage of fruit juice or vegetable juice as “a food containing Lactobacillus plantarum OG1-3 strain (TUA5053L)”, 10-30% of the raw material obtained by lactic fermentation of the fruit juice or vegetable juice It is desirable to include it, and if it has a good balance and a favorable taste, it may be included 30% or more, further 60% or more. In this way, by combining a raw material obtained by subjecting fruit juice and vegetable juice to lactic acid fermentation and fruit juice and vegetable juice that is not subjected to lactic acid fermentation, a beverage having a natural taste of fruit juice and vegetable juice and maintaining a delicious taste is provided. be able to.

  In the present invention, the “raw material fermented with lactic acid” means a raw material made of lactic acid fermented food that can be used as a raw material for food. For example, 1) lactic acid fermentation of a single product such as apple juice 2) Raw materials that have been lactic acid fermented by combining a plurality of fruit juices, vegetable juices, or soy milk, such as apple juice and grape juice, 3) Raw materials that have been lactic acid fermented, such as 1) and 2), respectively. And a combination of these.

  These “foods containing Lactobacillus plantarum OG1-3 strain (TUA5053L)” may be foods containing Lactobacillus plantarum OG1-3 strain (TUA5053L) as living bacteria, and are 90 ° C. or higher. Foods sterilized under conditions such as 30 minutes may be used. The “food containing Lactobacillus plantarum OG1-3 strain (TUA5053L)” of the present invention may be a sterilized food or an unsterilized food. It is preferably a food that is safe and does not affect liver function / biliary tract function, blood lipid, kidney function, mineral absorption, etc., and does not cause anemia, inflammation, etc. .

The “food containing Lactobacillus plantarum OG1-3 strain (TUA5053L)” of the present invention is any conventionally known method as long as it is a method of producing so as to include Lactobacillus plantarum OG1-3 strain (TUA5053L). It can also be produced by a food production method.
For example, the manufacturing method etc. which include the process of lactic acid fermentation to Lactobacillus plantarum OG1-3 strain (TUA5053L) using fruit juice, vegetable juice, or soy milk as a raw material are mentioned. Lactobacillus plantarum OG1-3 strain (TUA5053L) may be any condition known in the art for lactic acid fermentation of raw materials such as fruit juice, vegetable juice or soy milk, for example, 24 hours to 48 hours, More preferably, the culture is performed under conditions of about 24 hours to 30 hours, a temperature of 35 ° C. to 37 ° C., and a number of bacteria after the culture of 10 8 or more, more preferably 10 11.
Moreover, when the raw material contains a substance that interferes with lactic acid fermentation of Lactobacillus plantarum OG1-3 strain (TUA5053L), the production method including the following steps 1) to 3), etc. A food containing Lactobacillus plantarum OG1-3 strain (TUA5053L) "can also be produced. It may be a production method including any one or more of the following steps 1) to 3), or may be a production method including all the following steps 1) to 3).
1) Step of removing fermentation-inhibiting fraction from raw material 2) Step of causing lactobacillus plantarum OG1-3 strain (TUA5053L) to lactic acid-ferment the raw material from which fermentation-inhibiting fraction of 1) above was removed 3) Lactic acid in 2) above The step of adding the fermentation inhibition fraction removed in 1) above to the fermented raw material

Here, “fermentation-inhibiting fraction” refers to a fraction containing a substance that interferes with lactic acid fermentation of Lactobacillus plantarum OG1-3 strain contained in the raw material. For example, when fruit juice, vegetable juice, soy milk, or the like is used as a raw material, flavonoids, polyphenols, and the like contained therein are applicable. The “fermentation-inhibiting fraction” containing these can be eluted from the raw material using ethyl acetate, methanol or the like as a solvent.
As a method for removing these fermentation-inhibiting fractions from the raw material, any conventionally known method can be used, and examples include a method of removing it by adsorbing to a porous resin. As the porous resin, for example, commercially available products such as Amberlite XAD series (manufactured by Organo Corporation), HP series (manufactured by Nippon Nensui Co., Ltd.) and the like can be used.

The “food containing Lactobacillus plantarum OG1-3 strain (TUA5053L)” of the present invention is preferably a beverage having a diacetyl content of 50 ppb or less, and particularly preferably a beverage of 30 ppb or less. Diacetyl is a substance produced by lactic acid fermentation, and when it is contained in a large amount in dairy products, it becomes an unpleasant odor, and in particular in products made from fruit juice, it is often an unwanted odor.
In the “food containing Lactobacillus plantarum OG1-3 strain (TUA5053L)” of the present invention, even if it contains a material lactically fermented by Lactobacillus plantarum OG1-3 strain (TUA5053L), the diacetyl content is low. This is desirable because it is suppressed to 50 ppb or less.
Furthermore, the “food containing Lactobacillus plantarum OG1-3 strain (TUA5053L)” of the present invention is preferably a food having human NK cell activity ability.

  Examples and test examples are shown below, and the present invention is further described in detail. However, the present invention is not limited to these examples.

[Production of food containing Lactobacillus plantarum OG1-3 strain (TUA5053L)]
Next, foods containing Lactobacillus plantarum OG1-3 strain (TUA5053L) were produced using the samples described below.
[sample]
1. Lactobacillus plantarum OG1-3 strain (TUA5053L)
Thaw a soymilk suspension of Lactobacillus plantarum OG1-3 strain (TUA5053L) (NITE P-931) (received from Tokyo University of Agriculture) frozen in a microtube (1 ml) at −20 ° C., 100 μl (The number of bacteria: 10 4 CFU) was added to 500 ml of a sterilized MRS liquid medium (Merck), and static culture was performed in a 37 ° C. constant temperature bath for 24 hours. After 24 hours of culturing, it was confirmed by culturing with MRS agar medium (manufactured by Merck & Co., Inc.) that the number of bacteria grew to about 11th power CFU / ml. The bacterial solution after culturing for 24 hours was centrifuged at 2500 rpm for 25 minutes. After removing the supernatant, purified water was added and the mixture was centrifuged and washed twice under the same conditions to obtain 2.5 g of paste cells.
The obtained paste-like cells are put into 10 ml of non-adjusted soymilk (manufactured by Kibun Foods Co., Ltd.), 0.2 g of sodium glutamate is added, and a soymilk suspension containing the Lactobacillus plantarum OG1-3 strain (TUA5053L) : 10 squared CFU / μl).
2. Porous resin Amberlite XAD-1180 (manufactured by Organo Corporation) was filled in 1 L of a glass column tube, and washed with 2 L of n-pentane, 2 L of ethanol, 2 L of methanol, and 4 L of ion-exchanged water in this order.

[Manufacture of lactic acid fermented beverages]
1) Apple Lactic Acid Fermented Beverage 1 L of 100% straight apple juice (manufactured by Azumi Apple) was adsorbed to 1 L of porous resin to obtain 840 ml of non-adsorbed fruit juice (pH 3.93). Next, the porous resin is washed with 2 L of ion-exchanged water, then eluted sequentially with 2 L of ethyl acetate and 2 L of methanol, and the eluate is concentrated at 40 ° C. under a reduced pressure of 20 mmHg to concentrate the fraction eluted with ethyl acetate as a brown powder. 400 mg of the product and 800 mg of the methanol-eluted fraction concentrate were obtained.
840 ml of non-adsorbed fruit juice was sterilized with an autoclave (120 ° C., 20 minutes), and after cooling, 800 g of 4.2 g citric acid and methanol-eluted fraction concentrate was added to obtain pH 3.00 fruit juice. To this was added 10 μl (10 3 CFU) of a soymilk suspension containing Lactobacillus plantarum OG1-3 strain (TUA5053L) prepared above as a sample, and cultured at 36 ° C. for 24 hours. The pH after 24 hours was 3.23, and the number of bacteria was 10 7 to the 8th power CFU / ml.
The apple juice after lactic acid fermentation had a mild acidity with a strong citric acid stimulation compared to that before lactic acid fermentation, and was given a mild acidity. An apple lactic acid fermented beverage with a mild sour taste like apple was obtained by further adding an ethyl acetate elution fraction concentrate, which is a fermentation inhibition fraction, to this apple juice.

2) Grape lactic acid fermented beverage 1 L of 100% straight black koji fruit juice (manufactured by Azumi Apple) was adsorbed on 1 L of porous resin to obtain 840 ml (pH 3.59) of non-adsorbed fruit juice. Next, the porous resin is washed with 2 L of ion-exchanged water, and then eluted with 2 L of ethyl acetate and 2 L of methanol successively, and the eluate is concentrated at 40 ° C. under a reduced pressure of 20 mmHg to concentrate the fraction eluted with ethyl acetate as a purple powder. 3.2 g of the product and 1.6 g of methanol-eluted fraction concentrate were obtained.
840 ml of non-adsorbed fruit juice was sterilized with an autoclave (120 ° C., 20 minutes), and after cooling, 100 μl of Lactobacillus plantarum OG1-3 strain (TUA5053L) prepared above as a sample (4: CFU of 10 bacteria) In addition, the cells were cultured at 36 ° C. for 24 hours. The pH after 24 hours was 3.41, and the number of bacteria was 10 7 to 10 8 CFU / ml.
Grape lactic acid fermented beverage like grape juice that fully preserves the characteristics of grapes is obtained by adding fermentation concentrate-eluted fraction concentrate and methanol-eluted fraction concentrate to grape juice after lactic acid fermentation. It was.

3) Blueberry lactic acid fermented beverage 1 L of concentrated and reduced blueberry juice (those obtained by straight reduction of concentrated fruit juice manufactured by Oyama) was adsorbed to 1 L of porous resin to obtain 840 ml (pH 3.19) of non-adsorbed fruit juice. Next, the porous resin was washed with 2 L of ion-exchanged water and then eluted with ethanol, and the eluate was concentrated at 40 ° C. under a reduced pressure of 20 mmHg to obtain 8 g of ethanol-eluted fraction concentrate as a purple powder.
860 ml of non-adsorbed fruit juice was sterilized in an autoclave (120 ° C., 20 minutes), and after cooling, 1.7 g of an ethanol fraction concentrate that is a fermentation inhibition fraction but also contains nutrients was added, and the inhibition fraction was 0.2%. Contained. To this was added 100 μl of Lactobacillus plantarum OG1-3 strain (TUA5053L) prepared above as a sample (the number of bacteria: 4th power CFU of 10), followed by incubation at 36 ° C. for 48 hours. The pH after 48 hours was 2.96, and the number of bacteria was 10 7 to 10 8 CFU / ml.
By adding an ethanol fraction concentrate, which is the remaining fermentation-inhibiting fraction, to the blueberry juice after lactic acid fermentation, a blueberry lactic acid-fermented beverage like blueberry juice with sufficient characteristics of blueberries was obtained.

4) Mango lactic acid fermentation beverage 300 g of purified water was added to 300 g of concentrated mango puree (manufactured by Oyama Co., Ltd.) to obtain mango juice (pH 3.6). This was sterilized in an autoclave (120 ° C., 20 minutes), and after cooling, 100 μl of Lactobacillus plantarum OG1-3 strain (TUA5053L) prepared as above was added as a sample (bacterial number: 10 4 CFU) at 36 ° C. Cultured for 30 hours. The pH after 30 hours was 3.4, and the number of bacteria was 3.7 × 10 11 CFU / ml.
The mango juice after this lactic acid fermentation had a mild acidity compared to that before the lactic acid fermentation, and it became a mango lactic acid fermented beverage that seems to be mango juice.

5) Banana lactic acid fermented beverage 600 g of purified water was added to 300 g of concentrated banana juice (manufactured by Oyama Co., Ltd.) to obtain banana juice (pH 4.52). This was sterilized in an autoclave (120 ° C., 20 minutes), and after cooling, 100 μl of Lactobacillus plantarum OG1-3 strain (TUA5053L) prepared as above was added as a sample (bacterial number: 10 4 CFU) at 36 ° C. Cultured for 24 hours. The pH after 24 hours was 4.3, and the number of bacteria was 5 × 10 11 CFU / ml.
The banana juice after lactic acid fermentation had a sour taste compared to that before the lactic acid fermentation, and the taste was tightened. It became a banana lactic acid fermented beverage like banana juice.

6) Celery lactic acid fermented beverage 30 g of granulated sugar was added to 300 g of Celery juice (Brix. 3 °) (manufactured by Nagano Sanyo Foods) to give a Brix13 ° Celery juice. This was sterilized in an autoclave (120 ° C., 20 minutes), and after cooling, 100 μl of Lactobacillus plantarum OG1-3 strain (TUA5053L) prepared as above was added as a sample (bacterial number: 10 4 CFU) at 36 ° C. Cultured for 30 hours. The pH after 30 hours was 3.41, and the number of bacteria was 2.5 × 10 7 CFU / ml.
The celery juice after this lactic acid fermentation was thicker than that before the lactic acid fermentation and slightly increased in acidity, and became a celery lactic acid fermented beverage with enhanced celery taste.

7) Tomato lactic acid fermented beverage 300 ml of purified water was added to 300 g of tomato concentrated juice (manufactured by Nagano Sanyo Foods) to give a Brix15 ° tomato juice. This was sterilized in an autoclave (120 ° C., 20 minutes), and after cooling, 100 μl of Lactobacillus plantarum OG1-3 strain (TUA5053L) prepared as above was added as a sample (bacterial number: 10 4 CFU) at 36 ° C. Cultured for 30 hours. The pH after 30 hours was 3.74, and the number of bacteria was 2 × 10 9 CFU / ml.
The tomato juice after this lactic acid fermentation was thicker than that before the lactic acid fermentation, increasing the acidity, and became a tomato lactic acid fermented beverage with enhanced umami taste.

8) Paprika Lactic Acid Fermented Beverage Paprika juice (unsterilized) 300 g (manufactured by Nagano Sanyo Foods) was sterilized at 90 ° C., 30 g granulated sugar was added, and Brix. The paprika juice was 14 °. To this was added 100 μl of Lactobacillus plantarum OG1-3 strain (TUA5053L) prepared above as a sample (4th power CFU of 10 bacteria), and cultured at 36 ° C. for 30 hours. The pH after 30 hours was 3.45, and the number of bacteria was 5 × 10 9 CFU / ml.
The paprika juice after this lactic acid fermentation was thicker than that before the lactic acid fermentation, and a moderate acidity appeared. It became a paprika lactic acid fermented beverage with enhanced paprika umami.

9) Vegetable Mix Lactic Acid Fermented Beverage Vegetable Mix (celery, parsley, water drainage, cabbage, radish, spinach, honeybee, lemon juice) (Brix.4 °) 600g (Nagano Sanyo Foods) 60g granulated sugar , Brix14 °, and vegetable mix juice. This was sterilized in an autoclave (120 ° C., 20 minutes), and after cooling, 100 μl of Lactobacillus plantarum OG1-3 strain (TUA5053L) prepared as above was added as a sample (bacterial number: 10 4 CFU) at 36 ° C. Cultured for 30 hours. The pH after 30 hours was 3.34, and the number of bacteria was 3 × 10 11 CFU / ml.
The vegetable mix juice after lactic acid fermentation was thicker than the product before lactic acid fermentation, and it had a good acidity in terms of sensuality.

[Test Example 1]
1. Analysis of Diacetyl and Acetaldehyde The diacetyl and acetaldehyde contained in the lactic acid fermented beverages 1) to 5) prepared in Example 1 were quantified by headspace gas chromatography (HP6890GC + HP5973MSD (manufactured by AGENT)).
For comparison, commercial yogurt was also quantified. These results are shown in Table 1.
<Headspace gas chromatography conditions>
Column: HP-WAX
Temperature rise: 40 ° C. (5 min) → (5 ° C./min) up → 240 ° C. (4 min)

2. Sensory evaluation When the sensory evaluation was performed with 6 panelists on the lactic acid fermented beverages 1) to 9) prepared in Example 1, the results shown in Table 2 were obtained.

[Manufacturing Mango Lactic Acid Fermented Juice-Containing Beverage]
1. Preparation of Mango Lactic Acid Fermented Fruit Juice 300 g of purified water was added to 300 g of concentrated mango puree (manufactured by Oyama Co., Ltd.) to obtain mango juice (pH 3.96). This was sterilized in an autoclave (120 ° C., 20 minutes), and after cooling, 10 μl of Lactobacillus plantarum OG1-3 strain (TUA5053L) prepared in the above Example was added (bacterial count: 10 3 CFU), and 37 ° C. For 24 hours. The pH after 24 hours was 3.6, and the number of bacteria was 10 11 CFU / ml. This was directly used as mango lactic acid fermentation juice.

2. Manufacture of mango lactic acid fermented fruit juice-containing beverage In addition to the following 1) to 10) fruit juices (all of which are not lactic acid fermented), the mango lactic acid fermented fruit juice containing the mango lactic acid fermented fruit juice obtained in step 1 is included. A beverage was produced.
1) Blueberry juice (concentrated fruit juice made by Oyama Co., Ltd.)
2) Black grape juice (Azumi Apple) straight,
3) Passion fruit concentrated fruit juice (manufactured by Oyama Co., Ltd.) diluted 4 times with water,
4) Cranberry juice (manufactured by Oyama Co.) concentrated fruit juice diluted with 4 times water,
5) Pomegranate juice (manufactured by Azumi Apple) concentrated fruit juice diluted with 4 times water,
6) Apple juice (Azumi Apple) straight
7) Peach juice (Azumi Apple) straight,
8) Unshu mandarin fruit juice (manufactured by Azumi Apple) straight
9) Apricot juice (manufactured by Oyama Co., Ltd.) concentrated fruit juice diluted with double water,
10) Orange juice (manufactured by Oyama Co., Ltd.) diluted with doubled water The sensory evaluation of each mango lactic acid fermentation fruit juice-containing beverage was carried out by 10 panelists. The results shown in Table 3 were obtained. Moreover, in the mango lactic acid fermentation fruit juice containing drink added to each fruit juice of 1) -10) so that the blend ratio of mango lactic acid fermentation fruit juice might be 10-30%, the result similar to Table 3 was obtained in all. .
<Sensory evaluation criteria>
Delicious: The blending enhanced the taste as a beverage.
Normal: The taste was the same as the one without blending.
Not tasty: blending produced a sense of incongruity as a beverage.

[Production of soy milk yogurt-like food]
50 μl of Lactobacillus plantarum OG1-3 strain (TUA5053L) prepared in the above example (TUA5053L) was added to 100 ml of non-adjusted soymilk (manufactured by Kibun Foods Co., Ltd.) and cultured at 36 ° C. for 24 hours. did. The pH after 24 hours was 4.55, and the number of bacteria was 5 × 10 9 CFU / ml. The gelled soy milk yogurt-like food was easy to eat without wrinkles.

[Test Example 2]
1. Human NK cell activity ability of food containing Lactobacillus plantarum OG1-3 strain (TUA5053L) Sample 1) Test Beverage Mango lactic acid fermentation fruit juice-containing beverage prepared by adding 2% of mango lactic acid fermentation fruit juice to Satsuma mandarin fruit juice produced in Example 2 was used.
2) Placebo drink The thing which added 10% of mango juice before the lactic acid fermentation used in Example 2 to the Satsuma mandarin fruit juice used in Example 2 was used.

2. Method Divide 8 healthy subjects (30-40s, 4 men, 4 women) into two groups, group A with subject number 1-4 and group B with subject number 5-8, test beverage or placebo beverage Was taken once daily for 2 weeks.
In the first drinking test, Group A was allowed to drink a test beverage, Group B was allowed to drink a placebo beverage, and in the second drinking test, the beverages in the group were exchanged. Before and after the 2-week drinking test, NK cell activity in peripheral blood was measured, and changes in human NK cell activity due to ingestion of food containing Lactobacillus plantarum OG1-3 strain (TUA5053L) were examined.

NK cell activity was measured using Effector / Target ratio (E / T) = 20, 10, 5 or 2.5 (mononuclear cells and K562) by 4 hours assay using ⁵¹ Cr according to the conventional method using K562 as a target cell. The mixing ratio was measured at 20, 10, 5, or 2.5).

3. Results The results of the first drinking test and the second drinking test are shown in FIGS. 1 and 2, respectively. FIG. 1 and FIG. 2 show the NK cell activity of peripheral blood for each subject at the start of a drinking test (□) and at the end of a drinking period of 2 weeks (◯).
As shown in Table 4 which summarizes these results, 37.5% (3 out of 8) of the subjects ingested food (test beverage) containing Lactobacillus plantarum OG1-3 strain (TUA5053L). Although NK cell activity of peripheral blood was enhanced, no subject showed enhanced NK cell activity in the placebo drink drinking group. In the placebo drink group, 25.0% (2 out of 8) showed a decrease in NK cell activity. On the other hand, an increase in NK cells in peripheral blood was observed in 37.5% (3 out of 8) of the test drink drinking group and 25.0% (2 out of 8) of the placebo drinking group. Therefore, it was suggested from this result that the food containing Lactobacillus plantarum OG1-3 strain (TUA5053L) has NK cell activity ability to enhance human NK cell activity.

[Test Example 3]
1. Safety evaluation for humans of food containing Lactobacillus plantarum OG1-3 strain (TUA5053L) Test Beverage 4) Mango lactic acid fermented beverage produced in Example 1 was used as it was (unsterilized test beverage) or sterilized at 90 ° C. for 30 minutes (sterilized test beverage).

2. Method Twenty-eight healthy test subjects over 20 years of age who avoided alcohol consumption 2 days before the test (Table 5) were divided into two groups, and each day received an unsterilized test beverage or a sterilized test beverage (50 ml). For 12 weeks. During the intake of test beverages, intake of foods for specified health use and health foods related to blood sugar levels, cholesterol, and bowel regulation were prohibited.
By attaching a bowel diary from the test beverage ingestion date, the influence on the bowel movement due to the intake of food (unsterilized / sterilized) containing Lactobacillus plantarum OG1-3 strain (TUA5053L) was examined. In addition, blood was collected at a medical institution 2 weeks before the start of the test, 4 weeks, 8 weeks, 12 weeks after the start of intake, and 2 weeks after the end of intake, and this was used as a sample for hematology (white blood cell count, red blood cell count) Death basis (Hb), hematocrit (Ht), mean red blood cell volume (MCV), mean red blood cell pigment content (MCH), mean red blood cell hemoglobin concentration (MCHC), measurement of platelet count, observation of red blood cell shape), blood biochemical examination (Uric acid, urea nitrogen, AST (GOT), ALT (GPT), γ-GTP, ALP, LDH, total bilirubin, total protein (TP), albumin, creatinine, cholinesterase, CPK, total cholesterol (Total-Cho), good Cholesterol (HDL-Cho), bad cholesterol (LDL-Cho), neutral fat, glucose, Na, Cl, K, Mg, a, Fe, inorganic P, hemoglobin A1c (HbA1c)), and Lactobacillus plantarum OG1-3 strain (TUA5053L) for liver function / biliary tract function, blood lipid, kidney function, mineral absorption, anemia, inflammation, etc. ) The effects of consumption of food containing

3. RESULTS Regardless of whether you ingested an unsterilized test beverage or a sterilized test beverage, the number of bowel movements did not change significantly from the beginning of ingestion, and the occurrence of diarrhea and loose stool was not continuous, and there was a causal change. I couldn't. In addition, in the case of ingestion of both unsterilized test beverages and sterilized test beverages, hematological examinations and blood biochemical examinations were conducted in comparison with those before ingestion, except that a tendency to decrease the value of neutral fat was observed. There was no significant change in each index.
Therefore, ingestion of test beverage (unsterilized / sterilized) does not cause abnormalities such as loose stool and diarrhea, does not affect liver function / biliary tract function, blood lipid, kidney function, mineral absorption, etc., anemia, inflammation Therefore, the food (unsterilized and sterilized) containing Lactobacillus plantarum OG1-3 strain (TUA5053L) of the present invention can be ingested for a long time and is a highly safe food. confirmed.

  As a food containing the Lactobacillus plantarum OG1-3 strain (TUA5053L) of the present invention, since it has an antioxidant function, a juice that can be expected to have an effect on lifestyle-related diseases is used as a raw material. By performing lactic acid fermentation with OG1-3 strain (TUA5053L), it is possible to provide a food with enhanced antiallergic and immunity. Furthermore, the preparation can also provide a delicious beverage that can improve the palatability of consumers who have 90% or more of the fruit content having such an action.

NITE P-931

Claims (9)

A food containing Lactobacillus plantarum OG1-3 strain (TUA5053L) (NITE P-931). The foodstuff of Claim 1 containing the raw material which carried out the lactic acid fermentation to the Lactobacillus plantarum OG1-3 strain | stump | stock (TUA5053L) (NITE P-931). The food according to claim 1 or 2, wherein the raw material to be lactic acid fermented is any one or more selected from fruit juice, vegetable juice or soy milk. The juice is one or more of apple, grape, banana, apricot, passion fruit, strawberry, pineapple, mango, prune, orange, mandarin, cranberry, raspberry, blueberry, pomegranate or papaya, and vegetable juice is The food according to claim 3, which is at least one of vegetable juices obtained from tomato, carrot, celery, paprika, pumpkin, yuzu, and potato. The food according to any one of claims 1 to 4, comprising 10% or more of a raw material obtained by lactic acid fermentation of Lactobacillus plantarum OG1-3 strain (TUA5053L) (NITE P-931). The food according to any one of claims 1 to 5, wherein the diacetyl content is 50 ppb or less. The food according to any one of claims 1 to 6, which has human NK cell activity ability. Lactobacillus plantarum OG1-3 strain (TUA5053L) (NITE P-931) The manufacturing method of the foodstuff in any one of Claims 1-7 including the process of carrying out lactic acid fermentation of a raw material. The manufacturing method of the foodstuff in any one of Claims 1-7 including the process of following 1) -3).
1) Step of removing fermentation-inhibiting fraction contained in raw material 2) Lactobacillus plantarum OG1-3 strain (TUA5053L) (NITE P-931) is subjected to lactic acid fermentation using the raw material from which fermentation-inhibiting fraction of 1) above has been removed Step 3) A step of adding a fermentation inhibition fraction to the raw material subjected to lactic acid fermentation in the above 2) at the end removed in the above 1)

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