JP2015084748A - 食品組成物及び活性酸素消去用組成物 - Google Patents
食品組成物及び活性酸素消去用組成物 Download PDFInfo
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Abstract
【解決手段】 キノコ、海藻、キク科植物の茎葉、及びトクサ科植物の茎葉のそれぞれの乾燥焙煎物を含有せしめて食品組成物とする。また、キノコ、海藻、キク科植物の茎葉、及びトクサ科植物の茎葉のそれぞれの乾燥焙煎物を含有せしめて活性酸素消去用組成物とする。その食品組成物及び活性酸素消去用組成物は、更に、体積積算粒度分布のメディアン径(D50)が0.3〜2μmとなるように微粒子化処理された乳酸菌死菌体、又は乳酸菌の乾燥焙煎物を含有することが好ましい。また、それらの活性酸素消去能力値(ORAC値)が50〜250μmolTE/gであることが好ましい。
【選択図】 なし
Description
ORAC値は、例えば坂井祥平著「県産農産品の抗酸化性」茨城県工業技術センター研究報告第37号(平成20年度)記載の方法に則し、測定することができる。具体的には、AAPH(2,2’−azobis(2−amidinopropane)dihydrochloride)を活性酸素の発生源とし、蛍光物質であるフルオロセイン(fluorescein)を活性酸素が分解する対象物質とし、Trolox(6−hydroxy−2,5,7,8−tetramethylchroman−2−carboxylic acid)を活性酸素消去能力の標準物質とする、以下のような測定を行うことができる。
(乳酸菌の微粒子化処理)
乳酸菌の菌体は、それぞれの乳酸菌に適した条件・培地で培養して増殖させることによって、大規模に調製することができる。このとき培養によって得られた菌体は、その培地を濾別、遠心、沈降等によって取り除くとともに水等によって洗浄したり、オートクレーブにより滅菌したりしてから用いてもよい。乳酸菌の菌体は、スプレードライ等によって乾燥物に調製されたものを用いてもよい。乳酸菌は、市販の、例えば乳酸菌死菌体粉末等を用いてもよい。
(2)豆類の外皮:カカオハスク
(3)野菜:赤キャベツ、キャベツ、芽キャベツ、セロリ、ブロッコリー、レタス、ナス、玉ねぎ、トマト、ピーマン、カリフラワー、キュウリ、ネギ、アサツキ
(4)果物: 西洋ナシ(果皮を含む)、ブドウ(果皮を含む)、プラム(果皮を含む)、リンゴ(果皮を含む)、プルーン(果皮を含む)、桃、イチゴ、イチジク(果皮を含む)、サクランボ(果皮を含む)、アプリコット(果皮を含む)、グアバ、グレープフルーツ、オレンジ(果皮を含む)、レモン(果皮を含む)、ミカン(果皮を含む)、メロン
(5)ナッツ類:クルミ、ヘーゼルナッツ、ピスタチオ、アーモンド、ピーナッツ
(6)植物の根:ニンニク、生姜、ウコン
(7)植物の実・種子:クミン、マスタード、黒コショウ、クコの実、パプリカ、アサイーベリー、マキベリー、チョークベリー、クランベリー、ブルーベリー、ブラックベリー、ラズベリー、グーズベリー、ニワトコ、セイボリー、アーティチョーク、デーツ
(8)植物の茎葉:パセリ、バジル、セージ、タイム、ペパーミント、リュウゼツラン、オレガノ、レモンバーム、コリアンダー、バジル、ディルウィード、カルダモン、茶、ローズマリー、アロエ、クマザサ、長命草、クコの葉、タケノコ
(9)樹木の葉・樹皮・種子:シナモン、イチョウの葉、ビワの種子、柿の葉、桑の葉
(10)菌類:冬虫夏草
表1に示す配合で実施例1の食品組成物を製造した。具体的には、玄米、ゴマ、大豆、はと麦、大麦、昆布、椎茸、ヨモギ、スギナ、及び卵殻の各原料を、玄米、はと麦、大麦についてはその外皮を取り除き、昆布、椎茸、ヨモギ、スギナ、卵殻については適当な大きさに裁断し、乾燥したうえ、それぞれ個別にドラム式調理機(商品名「ロータリーシェフRCD−60S」、クマノ厨房工業株式会社)に供して、表1に示す条件で焙煎した。このドラム式調理機は、給食や食堂など大量食品加工用の調理に用いられる汎用機であり、乾燥した原料をゆっくりと炒めることで原料に遠赤外線のエネルギー伝播の効果を与え、良好に焙煎することができる。焙煎後の各原料をそれぞれ15℃に冷却した後に、常法により粉砕して、すべてを混合し、およそ80ないし100メッシュパス(篩目開き0.18mmないし0.15mm)の粉末状の食品組成物を得た。
上記表1に示す配合で実施例2の食品組成物を製造した。具体的には、別途、ナノ型微粒子化処理していないエンテロコッカスフェカリス(Enterococcus faecalis)の死菌体粉末を上記表1に示す条件で焙煎して、乳酸菌の乾燥焙煎物を調製し、これを、上記製造例1と同様にして調製した乾燥焙煎物を混合する際に加えて、すべてを混合し、およそ80ないし100メッシュパス(篩目開き0.18mmないし0.15mm)の粉末状の食品組成物を得た。
実施例1及び実施例2の食品組成物について、それらの活性酸素消去能力値(ORAC値)(以下単に「ORAC値」という。)を、坂井祥平著「県産農産品の抗酸化性」茨城県工業技術センター研究報告第37号(平成20年度)記載の方法に則し、測定した。具体的には、AAPH(2,2’−azobis(2−amidinopropane)dihydrochloride)を活性酸素の発生源とし、蛍光物質であるフルオロセイン(fluorescein)を活性酸素が分解する対象物質とし、Trolox(6−hydroxy−2,5,7,8−tetramethylchroman−2−carboxylic acid)を活性酸素消去能力の標準物質とする、以下のような測定を行なった。
実施例1の食品組成物に関して、各原料の焙煎処理を行なわずに乾燥・粉末化のみを行って混合したものを調製して、原料に対する焙煎の影響を検証した。具体的には、試験例1と同様にして、そのORAC値を測定し、また、これら食品組成物の一般的な食品成分分析を行なった。分析は財団法人日本食品分析センターに委託した。結果を表3に示す。
実施例1の食品組成物に関し、長期保存安定性を検証した。具体的には、テスト製品として実施例1の食品組成物の20gをポリエチレン内張りアルミ袋(縦125mm×横80mm)で包装してその30包分を1箱に梱包し、更にその5箱を排気除湿管理した庫内温度20℃の保管倉庫に入れて保管した。保管10日後、1年後、3年後にテスト商品の一部をとって開封し、試験例1と同様にしてORAC値を測定し、また、試験例2と同様にして食品成分分析を行なった。結果を表4に示す。
乳酸菌の免疫賦活活性能について検証した。具体的には、実施例2の食品組成物に添加した、ナノ型微粒子化処理していないエンテロコッカス フェカリス(Enterococcus faecalis)の死菌体粉末の乾燥焙煎物について、そのIL−12産生誘導能を調べた。また、焙煎処理前の乳酸菌死菌体粉末(ナノ型微粒子化処理していないもの)、並びに特許第4621218号の方法に則して調製したナノ型乳酸菌についても、それらのIL−12産生誘導能を調べた。IL−12産生誘導能は以下のようにして測定した。
6週齢BALB/cマウスを株式会社日本チヤールスリバー一社より購入し、2週間予備飼育後、マウスから脾臓を取り出し、その細胞浮遊液を調製した。具体的には、メッシュの上で脾臓にハサミを入れ、脾臓をつぶし細胞をバラバラにし、これに溶血バッファーを加えて赤血球をパンクさせたのち、1000rpm、5分遠心し、沈査に細胞培養用培地(5%牛胎児血清含RPMI−1640培地)を加えて、細胞浮遊液を調製した。
乳酸菌の免疫賦活活性能について更に検証した。具体的には、特許第4621218号の方法に則して調製したナノ型乳酸菌について、それを動物に経口投与したときの脾臓中のIL−12産生促進効果及びINF−α産生促進効果を調べた。動物実験及びその後のサイトカインの測定は以下のようにして行った。
6週齢BALB/cマウスを株式会社日本チヤールスリバー一社より購入し、2週間予備飼育後、実験群2群と対照群1群(1群3頭〉に分け、実験群には通常の粉末飼料1kgに対して上記ナノ型乳酸菌を200mg含む飼料を、対照群には通常の粉末飼料を4週間与えた。
Claims (12)
- キノコ、海藻、キク科植物の茎葉、及びトクサ科植物の茎葉のそれぞれの乾燥焙煎物を含有することを特徴とする食品組成物。
- 更に、体積積算粒度分布のメディアン径(D50)が0.3〜2μmとなるように微粒子化処理された乳酸菌死菌体、又は乳酸菌の乾燥焙煎物を含有する請求項1記載の食品組成物。
- 活性酸素消去能力値(ORAC値)が50〜250μmolTE/gである請求項1又は2記載の食品組成物。
- 更に、玄米を含む穀類の乾燥焙煎物、ゴマの乾燥焙煎物、豆類の乾燥焙煎物、及び/又は卵殻の乾燥焙煎物を含有する請求項1〜3のいずれか1つに記載の食品組成物。
- 前記穀類は、玄米、はと麦、及び大麦を含み、前記豆類は大豆を含み、前記海藻は昆布を含み、前記キノコは椎茸を含み、前記キク科植物の茎葉はヨモギを含み、前記トクサ科植物の茎葉はスギナを含む請求項4記載の食品組成物。
- 前記各原料は遠赤外線乾式焙煎されたものである請求項1〜5のいずれか1つに記載の食品組成物。
- キノコ、海藻、キク科植物の茎葉、及びトクサ科植物の茎葉のそれぞれの乾燥焙煎物を含有することを特徴とする活性酸素消去用組成物。
- 更に、体積積算粒度分布のメディアン径(D50)が0.3〜2μmとなるように微粒子化処理された乳酸菌死菌体、又は乳酸菌の乾燥焙煎物を含有する請求項7記載の活性酸素消去用組成物。
- 活性酸素消去能力値(ORAC値)が50〜250μmolTE/gである請求項7又は8記載の活性酸素消去用組成物。
- 更に、玄米を含む穀類の乾燥焙煎物、ゴマの乾燥焙煎物、豆類の乾燥焙煎物、及び/又は卵殻の乾燥焙煎物を含有する請求項7〜9のいずれか1つに記載の活性酸素消去用組成物。
- 前記穀類は、玄米、はと麦、及び大麦を含み、前記豆類は大豆を含み、前記海藻は昆布を含み、前記キノコは椎茸を含み、前記キク科植物の茎葉はヨモギを含み、前記トクサ科植物の茎葉はスギナを含む請求項10記載の活性酸素消去用組成物。
- 前記各原料は遠赤外線乾式焙煎されたものである請求項7〜11のいずれか1つに記載の活性酸素消去用組成物。
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