JP2013047200A - Freshness retaining agent for plant, and method for retaining freshness of plant - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a freshness retaining agent for a plant such as a vegetable or a flower which is safe when being eaten as it is, and which can show a freshness retaining effect, and to provide a method for retaining freshness of a plant.SOLUTION: This freshness retaining agent for a plant includes hyaluronic acid, The freshness of a plant can be retained by bringing the freshness retaining agent for a plant containing hyaluronic acid into contact with a plant not containing hyaluronic acid. The obtained plant whose freshness is retained excellently can be taken directly, and further an effect for heightening nutritive/healthful function can be expected.

Description

  The present invention relates to a plant freshness retaining agent and a plant freshness retaining method.

At present, the production of fresh plants is flourishing in various parts of the world, and the development and improvement of a freshness preservation method (preservation method) for transportation (export) to a mass consumption area is required.
Conventionally, when maintaining the freshness of plants, the method of immersing the cut part in water, the method of adding nutrients such as sugars to the water, the preservatives and disinfectants that prevent the growth of bacteria and mold, and the water to be sucked up Various methods such as a method for preventing deterioration due to spoilage, a method for suppressing the generation of ethylene gas by adding silver thiosulfate to water, a method for adding a plant hormone agent to water, etc. have been carried out (for example, patents) References 1 and 2). In addition to the above, various techniques have been developed to preserve plants in a natural state by immersing plants in the retaining agent and absorbing the retaining agent. For example, phytic acid (for example, see Patent Document 3) and kojic acid (for example, see Patent Document 4) can be used as a retaining agent. Also, the addition of a humectant such as glycerin is very effective, but these have the disadvantage that it takes time for the plants to absorb. In order to overcome this phenomenon, many compositions have been proposed in which an alkali metal or alkaline earth metal salt is used in combination as an accelerator (see, for example, Patent Document 1). In recent years, there has been a demand for a freshness-preserving agent for vegetables, fruits, and flowers that is safe to eat as it is and has a freshness-keeping effect due to an increase in safety and security. For example, when the freshness-keeping effect of vegetables, fruits, and flowers is exerted by ingredients that are taken as supplements, not only a safe freshness-keeping agent but also an added value of health promoting action by taking them can be expected.

  Hyaluronic acid is a linear polysaccharide having a repeating structure composed of N-acetyl-D-glucosamine and D-glucuronic acid disaccharides, and is a material exhibiting high moisture retention, high viscoelasticity, high lubricity and the like. Utilizing these features, the use in cosmetics as a moisturizing agent, and the use in the medical field such as an arthropathy treatment agent and an ophthalmic surgery adjuvant are spreading. In recent years, due to the growing interest in the health function of hyaluronic acid, many supplements and favorite foods (for example, beverages and hams) containing hyaluronic acid have been sold. More recently, as an example of application of food science functions, there are reports that blending in dressings and sauces and applying to vegetables and fruits has the effect of preventing water separation and improves texture when eating (for example, patents) References 5 and 6). It also describes the use of hyaluronic acid as a support for a freshness-preserving agent for cut flowers (see, for example, Patent Documents 7 and 8). However, there have been no reports on the use of hyaluronic acid as a moisturizing agent for vegetables, fruits and flowers, that is, a freshness retaining agent.

JP 2009-167149 A JP 2008-81511 A JP 59-204112 A JP-A-2-42001 JP 2010-45978 A JP 2010-45979 A JP 2004-315449 A JP 2004-315450 A

  The present invention has been made in view of the above circumstances, and provides a freshness-keeping agent for plants such as vegetables and flowers and a method for keeping freshness of a plant that are safe to eat as they are and that exhibit a freshness-keeping effect. There is to do.

  As a result of intensive studies to solve the above-mentioned problems, the present inventor has found that hyaluronic acid exhibits the effect of maintaining the freshness of plants, and has completed the present invention.

That is, the present invention
(1) A plant freshness-keeping agent containing hyaluronic acid.
(2) A method for maintaining the freshness of a plant, comprising bringing the plant freshness-preserving agent according to (1) above into contact with a plant not containing hyaluronic acid.
(3) A hyaluronic acid-containing plant obtained by the method for maintaining freshness of a plant according to (2) above.
About.

  ADVANTAGE OF THE INVENTION According to this invention, the plant freshness preservation agent containing hyaluronic acid and the plant freshness preservation method using this freshness preservation agent can be provided. Plants (particularly vegetables and fruits containing hyaluronic acid) with good freshness obtained by the present invention can be ingested directly, and the effect of enhancing nutritional and healthy functions can also be expected.

It is the photograph which showed the freshness maintenance effect and density dependence of hyaluronic acid using parsley. It is the photograph which showed the comparison of the freshness maintenance effect by the molecular weight of hyaluronic acid using parsley, and the comparison with the effect of starch. It is the photograph which showed the comparison of the freshness maintenance effect by the molecular weight of hyaluronic acid using parsley. It is the photograph which showed the freshness maintenance effect of hyaluronic acid using a tulip. It is the photograph which showed the freshness maintenance effect of hyaluronic acid using a bean bud. It is the photograph which showed the freshness maintenance effect of hyaluronic acid using the sprout of sky heart vegetables.

Hereinafter, the present invention will be described in detail.
In the present invention, the “hyaluronic acid” may be a linear polysaccharide having a repeating structure of N-acetyl-D-glucosamine and D-glucuronic acid, and its origin is not particularly limited, but for example, Streptococcus Examples are derived from lactic acid bacteria such as zooepidemicus and chicken crown. Its characteristics, molecular weight, molecular weight distribution, etc. are not particularly limited, but in one embodiment, the molecular weight of hyaluronic acid is preferably a molecular weight that is decomposed to such an extent that it is easily absorbed by plants and has a water retention effect, for example, average A molecular weight of 390 to 1,500,000 is desirable, an average molecular weight of 700 to 1,100,000 is more desirable, and an average molecular weight of 1,000 to 700,000 is particularly desirable. Two or more types of commercially available hyaluronic acids having different average molecular weights can be used in combination. The average molecular weight can be determined by, for example, a method combining size exclusion chromatography and a multi-angle light scattering detector (SEC / MALS, for example, “National Pharmaceutical Food Sanitation Research Institute Report, 2003, 121, p. 30-33) or Morgan- It can be determined by a combination of the Elson method and the Carbazol sulfuric acid method (see JP 2009-155486 A). The production method of the hyaluronic acid having a reduced molecular weight is not particularly limited, and examples thereof include an acid decomposition method (see JP 2009-155486 A) and an enzyme decomposition method (see JP 2009-60888 A). The presence or absence of the counter ion of hyaluronic acid is not particularly limited, and examples thereof include free type, sodium ion, potassium ion and the like.

  The present invention is carried out by contacting a plant not containing hyaluronic acid with a plant freshness-keeping agent containing hyaluronic acid. The method for preparing “a plant freshness-preserving agent containing hyaluronic acid” is not particularly limited. For example, a method of adding powdered hyaluronic acid to a solution such as water and stirring is used. At this time, the pH may be appropriately adjusted with an alkali or an acid. The concentration of hyaluronic acid may be any concentration as long as it can dissolve hyaluronic acid and the effect of maintaining freshness can be confirmed. For example, 0.00001% to 1% (w / v), preferably 0.0001% ˜0.5% (w / v), more preferably 0.001% to 0.1% (w / v). Regarding the concentration of hyaluronic acid, for example, a competitive method (hyaluronic acid bound to a solid phase is allowed to undergo a competitive reaction with hyaluronic acid binding protein labeled with hyaluronic acid, specimen hyaluronic acid, biotin, etc. bound to the solid phase. A method of forming a complex of an acid and the labeled hyaluronic acid-binding protein and measuring the labeling substance of the conjugate, for example, see “Bioscience, Biotechnology and Biochemistry”, 1999, 63, p. 892-895. ) Are available and can be measured using such a kit. Alternatively, turbidity method using cetyltrimethylammonium bromide (see “Journal of Biological Chemistry” (USA), 1956, 220, p. 303-306) or oligosaccharide obtained by decomposing with hyaluronic acid-degrading enzyme by HPLC (See “Analytical Biochemistry” (USA), 2002, 302, p. 169-174) and the like. Other substances may be added to this solution, and for example, one or more kinds of proteins such as collagen, alcohols, vitamins, salts, organic acids, polysaccharides and extracts may be contained.

  In the present invention, the “plant that does not contain hyaluronic acid” is not particularly limited, and examples thereof include vegetables, fruits, and florets, and a plurality of different types of plants can also be mixed and used. As the vegetables, any one or a plurality of parts of leaves, stems, berries, roots and flowers can be used. It may be cut by random cutting, shredding, chopping, etc., and for example, it can also be used in the form of mixed salad, coleslaw salad, stick salad and the like. You may germinate from the state of a seed, or may use it with the form of a sprout. There are no particular restrictions on the type of vegetable, but for example, parsley, spinach, beans (bean buds, bean sprouts, etc.), sky heart vegetables, Japanese mustard spinach, lettuce, salad vegetables, Chingen vegetables, broccoli, okra, radish (such as daikon radish), carrots, buckwheat, Cabbage, alfalfa, arugula, cress, mustard (baspe rape), basil, mint, oregano, tomato, eggplant, cucumber, rape blossoms, spring chrysanthemum, honeybee, radish, radish, sunflower, garden cress, onion, garlic, watercress, perilla , Sesame and the like. As the fruit, the harvest itself can be used, and a peeled or cut fruit can be used. Although it does not specifically limit about the kind of fruit, For example, a strawberry, watermelon, melon, grape, a mandarin orange, an apple, a pear, a peach etc. are mentioned. The flower bud is not particularly limited as long as it has either a flower or a bud, and may include one or more kinds of stems, leaves, roots (including bulbs), and fruits. The type of florets is not particularly limited, and examples thereof include tulips, carnations, roses, chrysanthemums, gerberas, sunflowers, gentian, margarets, and lilies.

  In the present invention, the method for bringing a plant not containing hyaluronic acid into contact with a plant freshness-preserving agent containing hyaluronic acid is not particularly limited, but the hyaluronic acid contained in the plant freshness-keeping agent is absorbed into the plant body. Is preferable. For example, a method of immersing the whole plant or a part of the plant in a plant freshness-keeping agent (hyaluronic acid solution) is preferable. More preferably, hyaluronic acid contained in the plant freshness-keeping agent is absorbed from a part or root of the cut surface. The method of letting it be mentioned. In particular, in the case of absorption from the roots, the hyaluronic acid-containing plant is harvested not only in soil, but also in a form such as hydroponics in a plant factory or in a form in which sprout is cultivated. You can also

  The contact time may be any time as long as the effect of maintaining the freshness can be confirmed. For example, the contact time is 10 seconds to 3 months, preferably 1 minute to 1 month, and more preferably 10 minutes to 1 week. The contact time is more preferably determined in consideration of not only the maximum freshness maintaining effect but also elution of nutrients contained in the plant from the cut surface. During this time, the plant freshness-preserving agent (hyaluronic acid solution) containing hyaluronic acid may be appropriately replaced with a fresh one. The contact condition is not limited as long as the freshness maintaining effect can be confirmed. For example, the temperature is 4 to 35 ° C., and the freshness retaining agent has a pH of 2 to 9.

  In the present invention, it can be confirmed whether or not hyaluronic acid is contained in the plant by bringing the plant not containing hyaluronic acid into contact with the freshness-preserving agent of the plant containing hyaluronic acid. The hyaluronic acid content can be quantified by collecting a portion of the sample, crushing it, and measuring the hyaluronic acid.

  The method for evaluating the freshness-keeping function in the present invention is not particularly limited as long as it is a method capable of determining freshness.For example, after being stored for several days, it is placed on a container, a flat surface, etc. A method of observing the appearance of the flower is mentioned. Or the method of extract | collecting a part of sample and measuring a moisture content is mentioned. The conditions for storage are not particularly limited, and the storage temperature can be performed, for example, in a refrigerator (about 2 to 15 ° C.) or at room temperature (about 15 to 35 ° C.). It can be performed in about 5 days to 1 month.

  The hyaluronic acid-containing plant obtained in the present invention may be distributed, stored and processed in any form. Various packaging may be made as needed, and it is preferable to distribute and store at a low temperature of about 2 to 10 ° C. The hyaluronic acid-containing plant obtained in the present invention can be used both as edible and ornamental, but especially for edible use, not only in terms of safety and freshness maintaining function, but also of nutritional and healthy functions. Improvements can also be expected.

  The hyaluronic acid-containing plant obtained in the present invention can be used as an item that visually shows the water retention and moisturizing effects of hyaluronic acid. The medium is not particularly limited, and photographs and videos can be used. With such a medium, hyaluronic acid whose water retention and moisturizing effects are clearly shown can be blended in cosmetics, health foods, and the like.

  Hereinafter, the present invention will be described more specifically with reference to examples and comparative examples (sometimes simply referred to as “examples”). However, the technical scope of the present invention is not limited by these examples.

[Freshness maintenance function 1 with hyaluronic acid using parsley]
Hyaluronic acid (FCH-A, food additive grade, average molecular weight 23,700, manufactured by Kikkoman Biochemifa) 0.1% (w / v), 0.05% (w / v), 0.01% ( w / v) was dissolved in tap water (control product 1) to prepare test products 1 to 3.

  About the test products 1-3 and the control product 1, after immersing commercially available parsley at 26 degreeC for 30 minutes, it cut | disconnected water | moisture content and left it in the refrigerator (4 degreeC), and preserve | saved for four days. FIG. 1 shows a state in which parsley after storage is stood against a beaker.

  Although the parsley immersed in the control product 1 after 2 days of storage was fluttering, the test products 1 to 3 maintained the freshness. After 4 days of storage, the freshness-keeping effect appeared in a concentration-dependent manner, and the test product 1 began to be slightly squeezed, but the test products 2 and 3 had a firm stem and still maintained freshness.

[Freshness maintenance function 2 with hyaluronic acid using parsley]
N-acetyl-D-glucosamine (manufactured by Nacalai Tesque) and glucuronic acid (manufactured by Alfa Aesar, 98%) are dissolved in tap water (control product 2) so as to be 0.025% (w / v) each. Thus, Control 3 was prepared.
Hyaluronic acid (FCH-200, average molecular weight 2,000,000, manufactured by Kikkoman Biochemifa) was dissolved in tap water (control product 2) so that the concentration was 0.05% (w / v). Produced.
Starch (manufactured by Wako Pure Chemical Industries, grade 1) was dissolved in tap water (control product 2) to a concentration of 0.05% (w / v) to prepare control product 5.

  Hyaluronic acid (FCH-A, food additive grade, average molecular weight 23,700, manufactured by Kikkoman Biochemifa) was dissolved in tap water (control product 2) to 0.05% (w / v) and tested. Product 4 was produced.

  For the control products 2 to 5 and the test product 4, commercially available parsley was immersed at 26 ° C. for 30 minutes, then the water was cut off and the product was stored in a refrigerator (4 ° C.) for 3 days. FIG. 2 shows a state where parsley after storage is stood against a beaker.

The parsley soaked in the control product 2 had a thin stalk, fluttered, and the leaves drooped on the floor. On the other hand, in the test product 4, the thickness and hardness of the stem were considerably maintained, the degree of sprouting was reduced, and the state in which the leaves were not attached to the floor was maintained. The hyaluronic acid (average molecular weight) shown in Example 1 was maintained. 23,700) has been reproduced.
On the other hand, the control product 3 in which two types of monosaccharides constituting hyaluronic acid are mixed and the control product 4 to which high molecular weight hyaluronic acid having a molecular weight of 2 million is added have a freshness maintaining function as in the test product 4. There wasn't.
Further, the control product 5 to which starch, which is a kind of polysaccharide, was added did not have a freshness maintaining function as in the test product 4.

[Freshness maintenance function 3 with hyaluronic acid using parsley]
Low molecular weight hyaluronic acid (average molecular weight 2,000), hyaluronic acid FCH-A (average molecular weight 23,700, manufactured by Kikkoman Biochemifa Co., Ltd.), FCH-80 (produced by the method described in JP2009-155486A) Tap water (control) so that the average molecular weight is 800,000, manufactured by Kikkoman Biochemifa) and FCH-120 (average molecular weight 1,200,000, manufactured by Kikkoman Biochemifa) is 0.1% (w / v), respectively. The product was dissolved in product 6) and the pH was adjusted to 7.5 with 2N sodium hydroxide solution to prepare test products 5-8.

  A cut portion of a commercially available parsley stalk was immersed in the control product 6 and the test products 5 to 8, and allowed to stand at 26 ° C. for 2 hours, and then stored in a refrigerator (4 ° C.) for 2 days. FIG. 3 shows a state where parsley after storage is stood against a beaker.

  A high freshness maintaining function was confirmed for Test Product 5 (average molecular weight 2,000) and Test Product 6 (average molecular weight 23,700).

  The amount of hyaluronic acid in the parsley tissue in which the control product 6 and the test products 5 to 8 were absorbed was measured by the following method. First, 2 g each of tissues including stems and leaves was collected and ground with a mortar to collect moisture, and the residue was washed with 2 ml of water and collected. After adding and mixing 10% of trichloroacetic acid, the supernatant was recovered by centrifugation. After adding and mixing ethanol twice the volume of the obtained supernatant, it was centrifuged and the supernatant was discarded. The precipitate was dissolved in 200 μl of water, diluted appropriately, and the amount of hyaluronic acid was measured using a hyaluronic acid measurement kit (manufactured by Seikagaku Biobusiness). The results are shown in Table 1.

  It was confirmed that the hyaluronic acid solution was absorbed from the parsley stalk and hyaluronic acid was present in the tissue. (The hyaluronic acid measurement kit used is based on the principle of the competition method. Hyaluronic acid with a small molecular weight has a low value.)

[Freshness retention function by hyaluronic acid using tulips]
Hyaluronic acid (FCH-A, food additive grade, average molecular weight 23,700, manufactured by Food Chemifa Co., Ltd.) was dissolved in tap water (control product 7) so as to be 0.05% (w / v). 9 was produced.

  For the test product 9 and the control product 7, a cut portion of a commercially available tulip stalk was immersed at 26 ° C. for 30 minutes, and then stored in a refrigerator (4 ° C.) for 1 day. FIG. 4 shows a state when the stored tulip is leaned against the graduated cylinder.

  One day after storage, the tulip treated with the control product 7 had drooped and drooped, lost its petals, softened its stem, and bent significantly with the weight of the flower. On the other hand, for the test product 9, the stem was bent due to the weight of the flower, but it did not sag and bent like the control product 7, and the stem itself retained moisture and maintained hardness. The leaves were also growing with freshness, and the petals had a dullness, confirming the freshness retention effect.

[Freshness maintenance function by hyaluronic acid using legumes]
For test product 9 and control product 7, take a commercially available bean sprout (from Toyo, peas, made by Murakami Nozoen) carefully from the packaging, and put the whole rooted sponge in a 3 l poly beaker as it is. 200 ml each was added so as not to touch the upper part of the stem and stem, and left at 26 ° C. for 16 hours. A portion of the stem was cut and washed thoroughly with water to remove moisture with a paper towel, and then left at 26 ° C. for 3 hours. FIG. 5 shows a state when the bean bud after storage is stood against a beaker.

  The bean buds that had absorbed the control product 7 had wilted stems, but the bean buds that had absorbed the test product 9 maintained the freshness.

  The amount of hyaluronic acid in the bean sprout tissue in which the control product 7 and the test product 9 were absorbed from the roots was measured by the following method. First, 2 g each of tissues including stems and leaves was collected and ground with a mortar to collect moisture, and the residue was washed with 1 ml of water and collected. After adding and mixing 10% of trichloroacetic acid, the supernatant was recovered by centrifugation. Four times the volume of the obtained supernatant was added and mixed, and then centrifuged to discard the supernatant. The precipitate was dissolved in 500 μl of water, diluted appropriately, and the amount of hyaluronic acid was measured using a hyaluronic acid measurement kit (manufactured by Seikagaku Biobusiness). As a result, hyaluronic acid was less than the detection limit in the bean bud absorbed with the control product 7, but 0.4 μg / g hyaluronic acid could be detected from the bean bud absorbed with the test product 9, and the hyaluronic acid was detected. It was confirmed that it was absorbed from the roots.

[Freshness maintenance function by hyaluronic acid using sprout of empty heart vegetables]
For the test product 9 and the control product 7, take a commercially available sprout of fresh radish (made by Nakatsugawa Salad Farm) and put it in a 1 liter poly beaker together with the sponge with the roots entangled. 150 ml each was added so as not to touch, and left at 26 ° C. for 16 hours. A portion of the stem was cut and washed thoroughly with water to remove moisture with a paper towel, and then left at 26 ° C. for 3 hours. The state after storage is shown in FIG.

  In the sample in which the control product 7 was absorbed, the leaves were swayed, but the sample in which the test product 9 was absorbed maintained the freshness.

  The amount of hyaluronic acid in the tissue of the sprout of Sorashina in which the control product 7 and the test product 9 were absorbed from the roots was measured in the same manner as in the previous soybean shoots. As a result, hyaluronic acid was less than the detection limit in the bean bud absorbed with the control product 7, but 0.02 μg / g hyaluronic acid could be detected from the bean bud absorbed with the test product 9, and the hyaluronic acid was detected. It was confirmed that it was absorbed from the roots.

  When the plant freshness-keeping agent of the present invention is used, the freshness of plants such as vegetables, fruits and flowers can be favorably maintained. In particular, vegetables and fruits containing hyaluronic acid can be ingested directly and can be expected to have an effect of enhancing nutritional and healthy functions.

Claims (3)

  A plant freshness-keeping agent containing hyaluronic acid.   A plant freshness-keeping method, wherein the plant freshness-keeping agent according to claim 1 is brought into contact with a plant not containing hyaluronic acid.   A hyaluronic acid-containing plant obtained by the plant freshness maintaining method according to claim 2.

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