JP2018023326A - Fermentation product - Google Patents
Fermentation product Download PDFInfo
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- JP2018023326A JP2018023326A JP2016158100A JP2016158100A JP2018023326A JP 2018023326 A JP2018023326 A JP 2018023326A JP 2016158100 A JP2016158100 A JP 2016158100A JP 2016158100 A JP2016158100 A JP 2016158100A JP 2018023326 A JP2018023326 A JP 2018023326A
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- collagen
- lactic acid
- acid bacteria
- molecular weight
- fermented product
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Images
Abstract
Description
本発明は、発酵物に関し、特にコラーゲンの乳酸菌による発酵物に関する。 The present invention relates to a fermented product, and particularly to a fermented product of collagen by lactic acid bacteria.
コラーゲンは美容用途などに有用な素材として注目されており、なかでもコラーゲンを酵素によって低分子化したコラーゲンペプチドは、高分子のコラーゲンに比べて体内への吸収性が高まることが期待できることから、高機能のコラーゲン原料として知られている（特許文献１）。しかしながら、消費者の多様化するニーズに応えるためには、低分子化だけでは不充分であり、低分子化とは別の機能を合わせ持つコラーゲン原料を提供することが求められている。 Collagen is attracting attention as a useful material for cosmetic applications, among which collagen peptides, which have been made low molecularly by enzymes, can be expected to be more absorbable into the body than high molecular weight collagen. It is known as a functional collagen raw material (Patent Document 1). However, in order to meet the diversifying needs of consumers, it is not sufficient to reduce the molecular weight alone, and it is required to provide a collagen raw material having a function different from that of reducing the molecular weight.
本発明は、低分子化とは別の機能を合わせ持つコラーゲン原料を提供することを目的とする。 An object of this invention is to provide the collagen raw material which has a function different from molecular weight reduction.
本発明者らは、コラーゲンを低分子化する方法について、種々検討したところ、コラーゲンを乳酸菌で発酵させると、コラーゲンが低分子化されるだけではなく、乳酸菌体の機能を合わせ持つことも期待でき、さらにアルギニン含量の低減も実現できることを見出し、本発明を完成した。 The inventors of the present invention have made various studies on methods for reducing the molecular weight of collagen, and when collagen is fermented with lactic acid bacteria, it can be expected that not only collagen will be reduced in molecular weight but also have the function of lactic acid bacteria. Furthermore, the present inventors have found that the arginine content can also be reduced and completed the present invention.
すなわち、本発明は、コラーゲンの乳酸菌による発酵物に関する。 That is, the present invention relates to a fermented product of collagen by lactic acid bacteria.
乳酸菌はラクトコッカス属微生物であることが好ましい。 The lactic acid bacteria are preferably Lactococcus microorganisms.
ラクトコッカス属微生物はラクトコッカス・ラクティスであることが好ましい。 The microorganism of the genus Lactococcus is preferably Lactococcus lactis.
コラーゲンは魚類由来のコラーゲンであることが好ましい。 The collagen is preferably fish-derived collagen.
発酵物において、コラーゲンの重量平均分子量は３２００以下であることが好ましい。 In the fermented product, the weight average molecular weight of collagen is preferably 3200 or less.
また、本発明は、コラーゲンを乳酸菌で発酵させる工程を有する、コラーゲンの低分子化方法に関する。 The present invention also relates to a method for reducing the molecular weight of collagen, comprising a step of fermenting collagen with lactic acid bacteria.
また、本発明は、コラーゲンを乳酸菌で発酵させる工程を有する、アルギニン含量の低減方法に関する。 The present invention also relates to a method for reducing the arginine content, comprising a step of fermenting collagen with lactic acid bacteria.
本発明によれば、コラーゲンを乳酸菌で発酵させることで、コラーゲンが低分子化され、得られた発酵物を摂取した場合において、体内への吸収性がより高まることが期待できる。また、本発明の発酵物には発酵工程で使用した乳酸菌も含まれるため、乳酸菌自体の機能を合わせ持つことも期待できる。さらに、該発酵により、アルギニン含量が原料コラーゲンに比べて低減されることも期待できる。 According to the present invention, when collagen is fermented with lactic acid bacteria, the molecular weight of the collagen is reduced, and when the obtained fermented product is ingested, it can be expected that the absorbability into the body is further increased. In addition, since the fermented product of the present invention includes lactic acid bacteria used in the fermentation process, it can be expected to have the function of the lactic acid bacteria themselves. Furthermore, it can be expected that the arginine content is reduced by the fermentation as compared with the raw collagen.
本発明の発酵物は、コラーゲンの乳酸菌による発酵物であることを特徴とする。 The fermented product of the present invention is a fermented product of collagen by lactic acid bacteria.
コラーゲンとしては、特に限定されず、たとえば動物などから抽出したものが使用できる。由来する動物種についても特に限定されず、たとえばティラピア等の淡水魚類、タラ、鮭等の海水魚類、牛、豚等の哺乳動物、鶏等の鳥類が挙げられる。この中でも、魚類由来のものが好ましく、ティラピア由来のものがより好ましい。また、由来する部位についても特に限定されず、魚類を使用する場合には、たとえば鱗、皮、骨、軟骨、ひれ、臓器などが挙げられる。この中でも鱗が好ましい。 Collagen is not particularly limited, and for example, collagen extracted from animals can be used. There are no particular limitations on the species of animal derived from the animal, and examples include freshwater fish such as tilapia, marine fish such as cod and salmon, mammals such as cows and pigs, and birds such as chickens. Among these, those derived from fish are preferable, and those derived from tilapia are more preferable. Moreover, it does not specifically limit about the site | part which originates, When using fish, for example, a scale, skin, bone, cartilage, a fin, an organ etc. are mentioned. Among these, scale is preferable.
また、コラーゲンとしては、前述したコラーゲンを酵素によって低分子化したコラーゲンペプチドを使用してもよい。コラーゲンペプチドを得るための酵素としては、特に限定されず、たとえばプロテアーゼ、ペプチダーゼ、コラーゲナーゼなどが挙げられる。これらの酵素は単独で用いてもよいし、２種以上を併用してもよい。酵素反応の条件は特に限定されないが、温度は４０℃以下が好ましく、３５〜３８℃がより好ましい。 As the collagen, a collagen peptide obtained by reducing the molecular weight of the aforementioned collagen with an enzyme may be used. The enzyme for obtaining the collagen peptide is not particularly limited, and examples thereof include protease, peptidase, collagenase and the like. These enzymes may be used alone or in combination of two or more. The conditions for the enzyme reaction are not particularly limited, but the temperature is preferably 40 ° C. or less, more preferably 35 to 38 ° C.
乳酸菌としては、コラーゲンを含む培地中で増殖するものであれば特に限定されず、たとえばラクトコッカス（Ｌａｃｔｏｃｏｃｃｕｓ）属、ラクトバチルス（Ｌａｃｔｏｂａｃｉｌｌｕｓ）属、ペディオコッカス（Ｐｅｄｉｏｃｏｃｃｕｓ）属、エンテロコッカス（Ｅｎｔｅｒｏｃｏｃｃｕｓ）属、リューコノストック（Ｌｅｕｃｏｎｏｓｔｏｃ）属などに属する微生物が挙げられるが、ラクトコッカス属、ラクトバチルス属が好ましい。ラクトコッカス属に属する乳酸菌としては、たとえばラクトコッカス・ラクティス（Ｌａｃｔｏｃｏｃｃｕｓ ｌａｃｔｉｓ）、ラクトコッカス・ラクティス サブスピーシーズラクティス（Ｌａｃｔｏｃｏｃｃｕｓ ｌａｃｔｉｓ ｓｕｂｓｐ．ｌａｃｔｉｓ）などが挙げられるが、ラクトコッカス・ラクティス サブスピーシーズラクティスが好ましい。前述した属および種に該当する乳酸菌であれば市販品だけでなく、独自に分離した菌株でも使用することができる。 The lactic acid bacterium is not particularly limited as long as it grows in a medium containing collagen. For example, the genus Lactococcus, Lactobacillus, Pediococcus, Enterococcus, Examples include microorganisms belonging to the genus Leuconostoc, but the genus Lactococcus and Lactobacillus are preferred. Examples of lactic acid bacteria belonging to the genus Lactococcus include Lactococcus lactis, Lactococcus lactis subsp. Lactis, and Lactococcus lactis subspice lactis is preferable. As long as it is a lactic acid bacterium corresponding to the above-mentioned genus and species, not only a commercially available product but also a strain isolated independently can be used.
発酵方法は、コラーゲンを含む培地を使用する限り、特に限定されず、たとえば静置培養、ｐＨを一定にした中和培養や、回分培養、連続培養等、菌体が良好に生育する条件であれば、特に制限はない。 The fermentation method is not particularly limited as long as a medium containing collagen is used. For example, it may be a condition in which the cells grow well, such as stationary culture, neutralized culture with a constant pH, batch culture, continuous culture, etc. There is no particular limitation.
必要に応じて発酵促進物質、例えば糖類、澱粉、デキストリンなどの炭素源、酵母エキス、ペプトンなどの窒素源、ビタミン類、ミネラル類などを加えることができる。 If necessary, fermentation promoting substances, for example, carbon sources such as sugars, starches and dextrins, nitrogen sources such as yeast extract and peptone, vitamins and minerals can be added.
糖類としては、たとえばグルコース、アラビノース、ショ糖、乳糖、ソルビトール、フラクトース、トレハロースが挙げられる。なかでもグルコース、アラビノースを含有することが好ましい。 Examples of the saccharide include glucose, arabinose, sucrose, lactose, sorbitol, fructose, and trehalose. Of these, glucose and arabinose are preferably contained.
培地中のコラーゲンの濃度は５〜４０重量％が好ましく、１５〜３０重量％がより好ましい。糖類を使用する場合、使用量は培地中に０．１〜５重量％が好ましく、０．５〜２重量％がより好ましい。 The concentration of collagen in the medium is preferably 5 to 40% by weight, and more preferably 15 to 30% by weight. When saccharides are used, the amount used is preferably 0.1 to 5% by weight, more preferably 0.5 to 2% by weight in the medium.
発酵温度は特に限定されないが、２０〜４２℃が好ましく、２５〜３７℃がより好ましい。４２℃を超えると、培養できなくなる傾向があり、２０℃未満では、培養時間が長くなる傾向がある。 Although fermentation temperature is not specifically limited, 20-42 degreeC is preferable and 25-37 degreeC is more preferable. If it exceeds 42 ° C, the culture tends to be impossible, and if it is less than 20 ° C, the culture time tends to be long.
発酵時間は特に限定されないが、４〜１２０時間が好ましく、１２〜４８時間がより好ましく、１８〜３６時間がさらに好ましい。 Although fermentation time is not specifically limited, 4 to 120 hours are preferable, 12 to 48 hours are more preferable, and 18 to 36 hours are more preferable.
発酵時の雰囲気は限定されないが、好気条件下であることが好ましい。 The atmosphere during fermentation is not limited, but is preferably aerobic.
乳酸菌の増殖能および発酵能を活性化させるため、発酵工程前に乳酸菌を前培養することが好ましい。前培養は前述した発酵条件で行うことができる。 In order to activate the growth ability and fermentation ability of lactic acid bacteria, it is preferable to pre-culture the lactic acid bacteria before the fermentation step. Pre-culture can be performed under the fermentation conditions described above.
前述の発酵工程終了後、得られた発酵物をそのまま用いることもできるが、必要に応じて、殺菌処理、濃縮処理を行ってもよい。また、発酵物の形態についても特に限定されず、液状、粉末状等の形態で用いることができる。 Although the obtained fermented product can be used as it is after completion of the fermentation process, sterilization treatment and concentration treatment may be performed as necessary. Moreover, it does not specifically limit about the form of fermented material, It can use with forms, such as liquid form and powder form.
前述の発酵工程によって、コラーゲンが低分子化される。本発明の発酵物は、低分子化されたコラーゲンとともに、発酵工程で使用した乳酸菌を含む点に特徴がある。また、原料コラーゲンに比べて、発酵物のアルギニン含量が低減する。ここで、発酵物のアルギニン含量とは、発酵物中の遊離アルギニン、および、低分子化されたコラーゲンの構成アルギニンの合計量をいう。アルギニン含量が低減する理由としては、コラーゲンが発酵により低分子化される際に遊離したアルギニンが、乳酸菌により代謝されることによるものと推測される。 Collagen is reduced in molecular weight by the fermentation process described above. The fermented product of the present invention is characterized in that it contains lactic acid bacteria used in the fermentation process together with low molecular weight collagen. Moreover, the arginine content of a fermented material reduces compared with raw material collagen. Here, the arginine content of the fermented product refers to the total amount of free arginine in the fermented product and the constituent arginine of collagen having a reduced molecular weight. The reason why the arginine content is reduced is presumed to be that arginine released when collagen is reduced in molecular weight by fermentation is metabolized by lactic acid bacteria.
本発明の発酵物において、コラーゲンの重量平均分子量は３２００以下であることが好ましく、３０００以下であることがより好ましく、２８００以下であることがさらに好ましい。 In the fermented product of the present invention, the weight average molecular weight of collagen is preferably 3200 or less, more preferably 3000 or less, and even more preferably 2800 or less.
本発明の発酵物において、乳酸菌数は、固体基準で１．０×１０１０ｃｆｕ／ｇ以上が好ましく、１．５×１０１０ｃｆｕ／ｇ以上がより好ましく、２．５×１０１０ｃｆｕ／ｇ以上がさらに好ましい。 In the fermented product of the present invention, the number of lactic acid bacteria is preferably 1.0 × 10 10 cfu / g or more, more preferably 1.5 × 10 10 cfu / g or more, and 2.5 × 10 10 cfu / g on a solid basis. The above is more preferable.
本発明の発酵物において、アルギニン含量は５〜６ｇ／１００ｇが好ましく、５〜５．５ｇ／１００ｇがより好ましい。 In the fermented product of the present invention, the arginine content is preferably 5 to 6 g / 100 g, more preferably 5 to 5.5 g / 100 g.
本発明の発酵物は、食品、飲料、医薬品、医薬部外品、化粧品、特定保健用食品、栄養機能食品、機能性表示食品、栄養補助食品（サプリメント）、飼料などに適用可能である。これらの中でも食品、サプリメントが好ましい。食品の形態としては特に限定されず、たとえばゼリー、ドリンク、菓子、介護食などが挙げられる。サプリメントの形態としては、固形剤や液状剤などに適用可能であるが、錠剤、カプセル、顆粒等の固形剤が好ましい。このような食品やサプリメントを摂取することで、腸内環境改善作用、免疫賦活作用、美容・美肌作用などが期待できる。 The fermented product of the present invention can be applied to foods, beverages, pharmaceuticals, quasi drugs, cosmetics, foods for specified health use, nutritional functional foods, functional indication foods, nutritional supplements (supplements), feeds, and the like. Of these, foods and supplements are preferred. It does not specifically limit as a form of foodstuff, For example, a jelly, a drink, confectionery, nursing care food etc. are mentioned. The supplement form can be applied to solid agents and liquid agents, but solid agents such as tablets, capsules and granules are preferred. By ingesting such foods and supplements, intestinal environment improving action, immunostimulating action, beauty / skin-beautifying action and the like can be expected.
本発明のコラーゲンの低分子化方法は、コラーゲンを乳酸菌で発酵させる工程を有することを特徴とする。また、本発明のアルギニン含量の低減方法は、コラーゲンを乳酸菌で発酵させる工程を有することを特徴とする。発酵工程において、コラーゲン、乳酸菌は、前述のものを使用することができ、発酵は前述した条件で行うことができる。 The collagen molecular weight reduction method of the present invention is characterized by having a step of fermenting collagen with lactic acid bacteria. The arginine content reduction method of the present invention is characterized by having a step of fermenting collagen with lactic acid bacteria. In the fermentation process, the aforementioned collagen and lactic acid bacteria can be used, and the fermentation can be performed under the conditions described above.
以下、実施例に基づいて本発明を具体的に説明するが、本発明はこれらのみに限定されるものではない。 EXAMPLES Hereinafter, although this invention is demonstrated concretely based on an Example, this invention is not limited only to these.
（比較例１）コラーゲンペプチドの作製
ティラピアの鱗を希塩酸中に１時間浸漬することで脱灰処理を行い、続いて苛性ソーダを用いて中和および水洗を行った。水洗後の鱗を熱水中に投入し、９５℃で４時間以上かけてゼラチンを抽出した。得られたゼラチン溶液の固形分に対し、０．４〜０．８重量％のプロテアーゼを添加し３８℃で酵素反応を行った。反応終了後、酵素反応液の固形分に対し１〜２重量％の活性炭を添加し、ろ過助剤として珪藻土を用いたフィルターろ過、減圧濃縮および加熱殺菌（８５℃、１５分）を行ったあと、スプレードライして粉末状のコラーゲンペプチドを得た。
Comparative Example 1 Preparation of Collagen Peptide A tilapia scale was immersed in dilute hydrochloric acid for 1 hour for decalcification treatment, followed by neutralization and washing with water using caustic soda. The scales after washing were poured into hot water, and gelatin was extracted at 95 ° C. over 4 hours. 0.4 to 0.8% by weight of protease was added to the solid content of the resulting gelatin solution, and an enzyme reaction was performed at 38 ° C. After completion of the reaction, after adding 1 to 2% by weight of activated carbon to the solid content of the enzyme reaction solution, filter filtration using diatomaceous earth as a filter aid, vacuum concentration and heat sterilization (85 ° C, 15 minutes) The powdered collagen peptide was obtained by spray drying.
（実施例１）発酵物の作製
前培養として、比較例１で得られたコラーゲンペプチド２５重量％、グルコース１重量％、残部を水とする培地１００ｍｌに、本発明者らが分離したラクトコッカス・ラクティス サブスピーシーズラクティス ＲＴ２２１株（Ｌａｃｔｏｃｏｃｃｕｓ ｌａｃｔｉｓ ｓｕｂｓｐ．ｌａｃｔｉｓ ＲＴ２２１）を植菌し、３０℃で２４時間培養した。ついで、本培養として、比較例１で得られたコラーゲンペプチド２５重量％、グルコース１重量％、残部を水とする培地に対して前培養液が２重量％になるように植菌し、３０℃で２４時間培養した。培養終了後、加熱殺菌し、噴霧乾燥して、粉末状の発酵物を得た。
(Example 1) As a culture prior to preparation of a fermented product, Lactococcus * isolated by the present inventors into 100 ml of a medium containing 25% by weight of the collagen peptide obtained in Comparative Example 1, 1% by weight of glucose, and the balance being water. Lactis subspecies lactis strain RT221 (Lactococcus lactis subsp. Lactis RT221) was inoculated and cultured at 30 ° C. for 24 hours. Subsequently, as the main culture, inoculation was carried out so that the preculture solution would be 2% by weight with respect to a medium containing 25% by weight of the collagen peptide obtained in Comparative Example 1, 1% by weight of glucose, and the balance being water. For 24 hours. After culturing, the mixture was sterilized by heating and spray-dried to obtain a powdered fermented product.
（測定例１）乳酸菌数の測定
実施例１における、本培養終了後で加熱殺菌前の培養液に含まれる生菌数を、ＢＣＰ寒天培地を用いて測定し、培養液の固形分と合わせて発酵物の重量当たりの菌数を算出した。
(Measurement Example 1) Measurement of the number of lactic acid bacteria In Example 1, the number of viable bacteria contained in the culture solution after completion of the main culture and before heat sterilization is measured using a BCP agar medium, and is combined with the solid content of the culture solution. The number of bacteria per weight of the fermented material was calculated.
実施例１で得られた発酵物の乳酸菌数は、１．６×１０１０ｃｆｕ／ｇであった。 The number of lactic acid bacteria in the fermented product obtained in Example 1 was 1.6 × 10 10 cfu / g.
（測定例２）重量平均分子量の測定
実施例１で得られた発酵物、および比較例１のコラーゲンペプチドの重量平均分子量を、下記の条件にてゲルろ過クロマトグラフィーによって測定した。分子量１８９〜１２５００の分子量マーカー（Ｇｌｙ−Ｇｌｙ−Ｇｌｙ：分子量１８９、Ｇｌｙ−Ｇｌｙ−Ｔｙｒ−Ａｒｇ：分子量４５１、ＡｎｇｉｏｔｅｎｓｉｎＩＩ：分子量１０４６、Ｂａｃｉｔｒａｃｉｎ：分子量１４５０、Ａｐｒｏｔｉｎｉｎ：分子量６５１２、Ｃｙｔｏｃｈｒｏｍｅ Ｃ：分子量１２５００）の溶出時間から別途作成した検量線を用い、発酵物の溶出時間に基づき重量平均分子量を算出した。
(Measurement Example 2) Measurement of Weight Average Molecular Weight The weight average molecular weight of the fermented product obtained in Example 1 and the collagen peptide of Comparative Example 1 was measured by gel filtration chromatography under the following conditions. Molecular weight markers with molecular weight of 189-12500 (Gly-Gly-Gly: molecular weight 189, Gly-Gly-Tyr-Arg: molecular weight 451, Angiotensin II: molecular weight 1046, Bacitracin: molecular weight 1450, Aprotinin: molecular weight 6512, Cytochrome 12: molecular weight Using a calibration curve prepared separately from the elution time, the weight average molecular weight was calculated based on the elution time of the fermented product.
（ゲルろ過クロマトグラフィー試験溶液）
発酵物０．０２ｇを採取し、４５％アセトニトリル（０．１％トリフルオロ酢酸含有）１０ｍｌを加え、室温で一晩放置した後、孔径０．４５μｍのメンブランフィルターでろ過し、得られた溶液を試験溶液とした。
(Gel filtration chromatography test solution)
0.02 g of the fermented product was collected, 10 ml of 45% acetonitrile (containing 0.1% trifluoroacetic acid) was added, and the mixture was allowed to stand overnight at room temperature, and then filtered through a membrane filter having a pore size of 0.45 μm. A test solution was obtained.
（ゲルろ過クロマトグラフィー分析条件）
機種：Ｓｈｏｄｅｘ ＧＰＣ−１０１（昭和電工株式会社製）
カラム：ＴＳＫｇｅｌ Ｇ２５００ＰＷＸＬ（東ソー株式会社製、３００ｍｍ×７．８ｍｍ）
移動相：４５％アセトニトリル（０．１％トリフルオロ酢酸含有）
流量：０．５ｍｌ／ｍｉｎ
測定波長：２２０ｎｍ
(Gel filtration chromatography analysis conditions)
Model: Shodex GPC-101 (made by Showa Denko KK)
Column: TSKgel G2500PW XL (manufactured by Tosoh Corporation, 300 mm × 7.8 mm)
Mobile phase: 45% acetonitrile (containing 0.1% trifluoroacetic acid)
Flow rate: 0.5ml / min
Measurement wavelength: 220 nm
実施例１で得られた発酵物の重量平均分子量は２８００であった。一方、比較例１のコラーゲンペプチドの重量平均分子量は３５００であった。該コラーゲンペプチドを乳酸菌で発酵させることで、重量平均分子量が７００低下することが分かった。なお、実施例１で得られた発酵物の重量平均分子量の分布を図１に示す。 The weight average molecular weight of the fermented product obtained in Example 1 was 2800. On the other hand, the weight average molecular weight of the collagen peptide of Comparative Example 1 was 3500. It was found that the weight average molecular weight decreased by 700 by fermenting the collagen peptide with lactic acid bacteria. In addition, distribution of the weight average molecular weight of the fermented material obtained in Example 1 is shown in FIG.
（測定例３）アミノ酸組成の測定
実施例１で得られた発酵物から乳酸菌をフィルターろ過したものを検体とし、該検体を常法で加水分解し、アミノ酸自動分析法でアミノ酸組成を測定した。同様の方法で、比較例１のコラーゲンペプチドのアミノ酸組成を測定した。その結果を表１に示す。
(Measurement Example 3) Measurement of Amino Acid Composition A sample obtained by filtering lactic acid bacteria from the fermented product obtained in Example 1 was used as a sample, the sample was hydrolyzed by a conventional method, and the amino acid composition was measured by an automatic amino acid analysis method. By the same method, the amino acid composition of the collagen peptide of Comparative Example 1 was measured. The results are shown in Table 1.
比較例１のアルギニン含量が８．３６ｇ／１００ｇであるのに対し、実施例１のアルギニン含量は５．３４ｇ／１００ｇに低減していた。アルギニン含量が低減した理由としては、コラーゲンペプチドが低分子化される際に遊離したアルギニンが、乳酸菌により代謝されたものと推測される。 The arginine content of Comparative Example 1 was 8.36 g / 100 g, whereas the arginine content of Example 1 was reduced to 5.34 g / 100 g. The reason for the reduced arginine content is presumed that the arginine released when the collagen peptide was reduced in molecular weight was metabolized by lactic acid bacteria.
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| CN111334554A (en) * | 2019-07-16 | 2020-06-26 | 烟台市华昕生物医药科技有限公司 | Salmon oligopeptide and preparation method thereof |
| KR20220164556A (en) | 2020-04-07 | 2022-12-13 | 니타 젤라틴 가부시키가이샤 | Manufacturing method of biological function regulator, epidermal metabolism promoter, fat accumulation inhibitor, lipolysis promoter, adiponectin production promoter, functional food, cosmetic and biological function regulator |
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| JP2019136027A (en) * | 2018-02-09 | 2019-08-22 | 株式会社ラビジェ | Fermentation product |
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| JP2008283948A (en) * | 2007-05-15 | 2008-11-27 | Bhn Kk | Method for producing milk-fermented product |
| CN102318843A (en) * | 2011-07-01 | 2012-01-18 | 中国科学院海洋研究所 | A kind of fish scale collagen polypeptide and preparation method thereof |
| KR20120081454A (en) * | 2011-01-11 | 2012-07-19 | 박성우 | Manufacturing method of fermented collagen |
| JP2014117200A (en) * | 2012-12-14 | 2014-06-30 | Morinaga Milk Ind Co Ltd | Method of producing agitation type fermented milk |
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| JP2008283948A (en) * | 2007-05-15 | 2008-11-27 | Bhn Kk | Method for producing milk-fermented product |
| KR20120081454A (en) * | 2011-01-11 | 2012-07-19 | 박성우 | Manufacturing method of fermented collagen |
| CN102318843A (en) * | 2011-07-01 | 2012-01-18 | 中国科学院海洋研究所 | A kind of fish scale collagen polypeptide and preparation method thereof |
| JP2014117200A (en) * | 2012-12-14 | 2014-06-30 | Morinaga Milk Ind Co Ltd | Method of producing agitation type fermented milk |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111334554A (en) * | 2019-07-16 | 2020-06-26 | 烟台市华昕生物医药科技有限公司 | Salmon oligopeptide and preparation method thereof |
| KR20220164556A (en) | 2020-04-07 | 2022-12-13 | 니타 젤라틴 가부시키가이샤 | Manufacturing method of biological function regulator, epidermal metabolism promoter, fat accumulation inhibitor, lipolysis promoter, adiponectin production promoter, functional food, cosmetic and biological function regulator |
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| JP6849341B2 (en) | 2021-03-24 |
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