JP2018082700A - Prebiotic composition for enhancing stability of lactobacillus strain and stability enhancement method using the same - Google Patents
Prebiotic composition for enhancing stability of lactobacillus strain and stability enhancement method using the same Download PDFInfo
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- 235000013406 prebiotics Nutrition 0.000 title claims abstract description 67
- 239000000203 mixture Substances 0.000 title claims abstract description 52
- 230000002708 enhancing effect Effects 0.000 title claims abstract description 26
- 241000186660 Lactobacillus Species 0.000 title claims abstract description 16
- 229940039696 lactobacillus Drugs 0.000 title claims abstract description 16
- 238000000034 method Methods 0.000 title claims description 21
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 36
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 36
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 36
- 239000000654 additive Substances 0.000 claims abstract description 26
- 230000000996 additive effect Effects 0.000 claims abstract description 26
- 239000001963 growth medium Substances 0.000 claims abstract description 25
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 48
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 48
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 48
- 229920001542 oligosaccharide Polymers 0.000 claims description 29
- 235000013305 food Nutrition 0.000 claims description 21
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 14
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims description 12
- 229910000396 dipotassium phosphate Inorganic materials 0.000 claims description 12
- 235000019797 dipotassium phosphate Nutrition 0.000 claims description 12
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- 239000001888 Peptone Substances 0.000 claims description 7
- 108010080698 Peptones Proteins 0.000 claims description 7
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims description 7
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- 235000007079 manganese sulphate Nutrition 0.000 claims description 7
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 claims description 7
- 235000019319 peptone Nutrition 0.000 claims description 7
- 239000001632 sodium acetate Substances 0.000 claims description 7
- 235000017281 sodium acetate Nutrition 0.000 claims description 7
- YWYZEGXAUVWDED-UHFFFAOYSA-N triammonium citrate Chemical compound [NH4+].[NH4+].[NH4+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O YWYZEGXAUVWDED-UHFFFAOYSA-N 0.000 claims description 7
- 229920000136 polysorbate Polymers 0.000 claims description 6
- 235000015895 biscuits Nutrition 0.000 claims description 3
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 28
- 239000002253 acid Substances 0.000 description 26
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- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 2
- 210000000941 bile Anatomy 0.000 description 2
- 239000000872 buffer Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
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- 229960002675 xylitol Drugs 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 208000005016 Intestinal Neoplasms Diseases 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000005138 cryopreservation Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 description 1
- 229940107187 fructooligosaccharide Drugs 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 201000002313 intestinal cancer Diseases 0.000 description 1
- JCQLYHFGKNRPGE-FCVZTGTOSA-N lactulose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 JCQLYHFGKNRPGE-FCVZTGTOSA-N 0.000 description 1
- 229960000511 lactulose Drugs 0.000 description 1
- PFCRQPBOOFTZGQ-UHFFFAOYSA-N lactulose keto form Natural products OCC(=O)C(O)C(C(O)CO)OC1OC(CO)C(O)C(O)C1O PFCRQPBOOFTZGQ-UHFFFAOYSA-N 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 239000000244 polyoxyethylene sorbitan monooleate Substances 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
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- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
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- C12N1/38—Chemical stimulation of growth or activity by addition of chemical compounds which are not essential growth factors; Stimulation of growth by removal of a chemical compound
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- A23V2250/00—Food ingredients
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- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5114—Dextrins, maltodextrins
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- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
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- C12N2523/00—Culture process characterised by temperature
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Abstract
Description
本発明はラクトバチルス菌株の安定性増進のためのプレバイオティックス組成物に関するもので、具体的に培養用培地に含まれる添加剤として、マルトデキストリン単独、又はゲンチオオリゴ糖単独、又はこれらの混合物を所定量含む場合、菌株の耐酸性及び耐熱性を増進させることができるので、食品におけるラクトバチルス菌株の生存率を向上させることによって消費者を満足させることができる乳酸菌食品を提供することができる。 The present invention relates to a prebiotic composition for enhancing the stability of Lactobacillus strains. Specifically, as an additive contained in a culture medium, maltodextrin alone, gentiooligosaccharide alone, or a mixture thereof is provided. When the amount is included, the acid resistance and heat resistance of the strain can be enhanced, so that it is possible to provide a lactic acid bacteria food that can satisfy consumers by improving the survival rate of the Lactobacillus strain in the food.
人間は紀元前から乳酸菌を食品として用いた。乳酸菌は栄養が豊かで多様な生理活性物質を含んでいる。乳酸菌は整腸作用を助けて下痢や便秘を予防し、有害細菌の成長を抑制して腸癌、老化を防止し、ビタミンを生成して発育を促進し、コレステロールを調節して生活習慣病を予防し、免疫力を増強する効果がある。 Humans have used lactic acid bacteria as food since BC. Lactic acid bacteria are rich in nutrients and contain a variety of physiologically active substances. Lactic acid bacteria help regulate the bowel, prevent diarrhea and constipation, suppress the growth of harmful bacteria, prevent intestinal cancer and aging, generate vitamins to promote growth, regulate cholesterol and prevent lifestyle-related diseases It has the effect of preventing and enhancing immunity.
現在国内で使用する乳酸菌は大部分が外国から輸入されたもので、動物の腸内、原乳などから分離した動物性乳酸菌である。韓国人は西洋人とは違い、植物性食品を主食とするから、腸内環境が異なり、腸の長さが長い。したがって、動物性乳酸菌より野菜、果物などの植物、キムチなどの果菜類を発酵した食品から分離した植物性乳酸菌を取ることが効果面でより適切である。 Currently, most of the lactic acid bacteria used in Japan are imported from foreign countries, and are animal lactic acid bacteria isolated from the intestines and raw milk of animals. Unlike Westerners, Koreans use vegetable foods as their staple food, so the intestinal environment is different and the length of the intestines is long. Therefore, it is more appropriate in terms of effectiveness to take the plant lactic acid bacteria separated from the foods obtained by fermenting vegetables, fruits and other plants, and fruit vegetables such as kimchi from the animal lactic acid bacteria.
通常は、乳酸菌の摂取時、体内胃液と腸液によって乳酸菌細胞が損傷され、これは乳酸菌の腸内到達率が減少する結果に繋がる。したがって、このような乳酸菌の腸内到達率を高めようと微細カプセル化などの多様な研究が進められているが、実際産業に適用されるためには多くの追加研究が必要な実情である。 Normally, when lactic acid bacteria are ingested, lactic acid bacteria cells are damaged by gastric juice and intestinal fluid in the body, which leads to a decrease in the intestinal arrival rate of lactic acid bacteria. Therefore, various researches such as microencapsulation have been promoted to increase the intestinal reach of such lactic acid bacteria. However, in order to be applied to actual industries, a lot of additional research is necessary.
そこで、本発明の発明者らは、乳酸菌のうち伝統のキムチから分離された韓国人の腸に適応している有用なラクトバチルスプランタルム菌株に対し多様な食品又は原料の製造時に発生し得る熱に対する安定性を付与するとともに体内摂取時に胃酸などの苛酷な環境で耐性を有するなどの安定性増進のためのプレバイオティックス組成物を研究したところ、マルトデキストリンとゲンチオオリゴ糖を所定量含む場合、前記菌株の耐酸性と耐熱性を増進させることができることが分かり本発明を完成するに至った。 Therefore, the inventors of the present invention have developed a heat that can be generated during the production of various foods or raw materials against a useful Lactobacillus plantarum strain adapted to the Korean intestine isolated from traditional kimchi among lactic acid bacteria. When researching a prebiotic composition for enhancing stability, such as having resistance to harsh environments such as gastric acid when ingested in the body, when a predetermined amount of maltodextrin and gentio-oligosaccharide is included, It has been found that the acid resistance and heat resistance of the strain can be improved, and the present invention has been completed.
したがって、本発明は、培養用培地と、前記培養用培地に添加される添加剤を含むラクトバチルス菌株の安定性増進のためのプレバイオティックス組成物において、前記添加剤はマルトデキストリン、又はゲンチオオリゴ糖、又はこれらの混合物を含むことを特徴とするプレバイオティックス組成物を提供することにその目的がある。 Accordingly, the present invention provides a prebiotic composition for enhancing the stability of a Lactobacillus strain comprising a culture medium and an additive added to the culture medium, wherein the additive is maltodextrin or gentio-oligosaccharide It is an object to provide a prebiotic composition characterized in that it contains a mixture of these.
また、前記プレバイオティックス組成物をラクトバチルスプランタルム菌株が含まれた培地に投入して培養する段階を含むことを特徴とする、ラクトバチルスプランタルム菌株の安定性増進方法を提供することにその他の目的がある。 In addition, the present invention provides a method for enhancing the stability of a Lactobacillus plantarum strain, including the step of culturing the prebiotic composition in a medium containing the Lactobacillus plantarum strain. There is a purpose.
本発明の目的は以上で言及した目的に制限されない。本発明の目的は以下の説明でより明らかになり、特許請求範囲に記載された手段及びその組合せによって実現可能であろう。 The objects of the present invention are not limited to the objects mentioned above. The objects of the present invention will become more apparent from the following description and may be realized by the means described in the claims and combinations thereof.
本発明は前記目的を達成するために以下のような構成を含む。 In order to achieve the above object, the present invention includes the following configuration.
本発明は、培養用培地と、前記培養用培地に添加される添加剤とを含むラクトバチルス菌株の安定性増進のためのプレバイオティックス組成物であって、前記添加剤は、マルトデキストリン、又はゲンチオオリゴ糖、又はこれらの混合物を含むことを特徴とする、プレバイオティックス組成物を提供する。
本発明は、前記添加剤は、前記プレバイオティックス組成物の総重量に対して前記マルトデキストリンを２〜４重量％含み、前記プレバイオティックス組成物の前記総重量に対して前記ゲンチオオリゴ糖を３〜５重量％を含むことを特徴とするプレバイオティックス組成物である。
また、本発明は、前記添加剤は、前記プレバイオティックス組成物の総重量に対して前記マルトデキストリンを１〜４重量％含み、前記プレバイオティックス組成物の前記総重量に対して前記ゲンチオオリゴ糖を１〜５重量％含むことを特徴とするプレバイオティックス組成物である。
本発明は、前記ラクトバチルス菌株はラクトバチルスプランタルム（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｐｌａｎｔａｒｕｍ）ＬＬＰ５１９３菌株(受託番号：ＫＣＣＭ１１５９８Ｐ)であることを特徴とするプレバイオティックス組成物である。
本発明は、前記培養用培地は、ペプトン（ｐｅｐｔｏｎｅ）、酢酸ナトリウム（ｓｏｄｉｕｍ ａｃｅｔａｔｅ）、クエン酸アンモニウム（ａｍｍｏｎｉｕｍ ｃｉｔｒａｔｅ）、硫酸マグネシウム（ｍａｇｎｅｓｉｕｍ ｓｕｌｆａｔｅ）、硫酸マンガン（ｍａｎｇａｎｅｓｅ ｓｕｌｆａｔｅ）、リン酸二カリウム（Ｄｉｐｏｔａｓｓｉｕｍ ｐｈｏｓｐｈａｔｅ）、及びトゥイーン（Ｔｗｅｅｎ）からなる群から選択された１種以上を含むことを特徴とするプレバイオティックス組成物である。
本発明は、前記培養用培地は食品の組成物であり、前記食品は、発酵乳、チョコレート、アイスクリーム、ビスケット、クリームサンド、牛乳及びキャンデーからなる群の中から選択される食品であることを特徴とするプレバイオティックス組成物である。
本発明は、マルトデキストリンとゲンチオオリゴ糖のうち、いずれか一方又は両方を含む添加剤を培養用培地に添加し、前記添加剤が添加された前記培養用培地にラクトバチルスプランタルム菌株を投入して培養することを特徴とするラクトバチルスプランタルム菌株の安定性増進方法である。
本発明は、前記添加剤には、前記プレバイオティックス組成物の総重量に対して前記マルトデキストリンを２〜４重量％含有させ、前記総重量に対して前記ゲンチオオリゴ糖を３〜５重量％含有させることを特徴とするラクトバチルスプランタルム菌株の安定性増進方法である。
本発明は、前記添加剤には、前記プレバイオティックス組成物の総重量に対して前記マルトデキストリンを１〜４重量％含み、前記総重量に対して前記ゲンチオオリゴ糖を１〜５重量％含むことを特徴とするラクトバチルスプランタルム菌株の安定性増進方法である。
本発明は、前記ラクトバチルス菌株はラクトバチルスプランタルム（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｐｌａｎｔａｒｕｍ）ＬＬＰ５１９３菌株(受託番号：ＫＣＣＭ１１５９８Ｐ)であることを特徴とするラクトバチルスプランタルム菌株の安定性増進方法である。
前記培養用培地は、ペプトン（ｐｅｐｔｏｎｅ）、酢酸ナトリウム（ｓｏｄｉｕｍ ａｃｅｔａｔｅ）、クエン酸アンモニウム（ａｍｍｏｎｉｕｍ ｃｉｔｒａｔｅ）、硫酸マグネシウム（ｍａｇｎｅｓｉｕｍ ｓｕｌｆａｔｅ）、硫酸マンガン（ｍａｎｇａｎｅｓｅ ｓｕｌｆａｔｅ）、リン酸二カリウム（Ｄｉｐｏｔａｓｓｉｕｍ ｐｈｏｓｐｈａｔｅ）、及びトゥイーン（Ｔｗｅｅｎ）からなる群から選択された１種以上を含有させることを特徴とするラクトバチルスプランタルム菌株の安定性増進方法である。
また、本発明は、前記培養は３５〜３８℃で１２〜３６時間の間に行うことを特徴とするラクトバチルスプランタルム菌株の安定性増進方法である。
The present invention is a prebiotic composition for enhancing the stability of a Lactobacillus strain comprising a culture medium and an additive added to the culture medium, wherein the additive comprises maltodextrin, or Provided is a prebiotic composition characterized in that it comprises a gentiooligosaccharide or a mixture thereof.
In the present invention, the additive contains 2 to 4% by weight of the maltodextrin based on the total weight of the prebiotic composition, and 3% of the gentiooligosaccharide based on the total weight of the prebiotic composition. It is a prebiotic composition characterized by containing -5 weight%.
In the present invention, the additive contains 1 to 4% by weight of the maltodextrin with respect to the total weight of the prebiotic composition, and the gentiooligosaccharide with respect to the total weight of the prebiotic composition. Is a prebiotic composition characterized by containing 1 to 5% by weight.
The present invention is the prebiotic composition, wherein the Lactobacillus strain is Lactobacillus plantarum LLP5193 strain (Accession No .: KCCM11598P).
According to the present invention, the culture medium includes peptone, sodium acetate, ammonium citrate, magnesium sulfate, manganese sulfate, dipotassium phosphate. A prebiotic composition comprising at least one selected from the group consisting of phosphate and Tween.
In the present invention, the culture medium is a food composition, and the food is a food selected from the group consisting of fermented milk, chocolate, ice cream, biscuits, cream sand, milk and candy. A prebiotic composition characterized.
In the present invention, an additive containing one or both of maltodextrin and gentio-oligosaccharide is added to a culture medium, and the Lactobacillus plantarum strain is added to the culture medium to which the additive is added It is a method for enhancing the stability of a Lactobacillus plantarum strain characterized by culturing.
In the present invention, the additive contains 2 to 4% by weight of the maltodextrin with respect to the total weight of the prebiotic composition, and 3 to 5% by weight of the gentio-oligosaccharide with respect to the total weight. It is a method for enhancing the stability of a Lactobacillus plantarum strain.
In the present invention, the additive contains 1 to 4% by weight of the maltodextrin based on the total weight of the prebiotic composition, and 1 to 5% by weight of the gentio-oligosaccharide based on the total weight. Is a method for enhancing the stability of a Lactobacillus plantarum strain.
The present invention is the method for enhancing the stability of a Lactobacillus plantarum strain, characterized in that the Lactobacillus strain is Lactobacillus plantarum LLP5193 strain (Accession No .: KCCM11598P).
The culture medium includes peptone, sodium acetate, ammonium citrate, magnesium sulfate, manganese sulfate, dipotassium phosphate, and dipotassium phosphate. It is a method for enhancing the stability of a Lactobacillus plantarum strain characterized by containing at least one selected from the group consisting of Tween.
In addition, the present invention is the method for enhancing the stability of a Lactobacillus plantarum strain, wherein the culture is performed at 35 to 38 ° C. for 12 to 36 hours.
前記培養用培地は、ペプトン（ｐｅｐｔｏｎｅ）、酢酸ナトリウム（ｓｏｄｉｕｍ ａｃｅｔａｔｅ）、クエン酸アンモニウム（ａｍｍｏｎｉｕｍ ｃｉｔｒａｔｅ）、硫酸マグネシウム（ｍａｇｎｅｓｉｕｍ ｓｕｌｆａｔｅ）、硫酸マンガン（ｍａｎｇａｎｅｓｅ ｓｕｌｆａｔｅ）、リン酸二カリウム（Ｄｉｐｏｔａｓｓｉｕｍ ｐｈｏｓｐｈａｔｅ）、及びトゥイーン（Ｔｗｅｅｎ）からなる群から選択された１種以上を含むことが好ましい。これは菌株成長に役立つ要素である。 The culture medium includes peptone, sodium acetate, ammonium citrate, magnesium sulfate, manganese sulfate, dipotassium phosphate, and dipotassium phosphate. It is preferable to include one or more selected from the group consisting of Tween. This is a useful element for strain growth.
また、前記培養用培地は食品組成物としても良い。食品内にマルトデキストリン、又はゲンチオオリゴ糖、又はこれらの混合物を含む添加剤を添加することによってラクトバチルス菌株の耐熱性及び耐酸性を向上させることができる。 The culture medium may be a food composition. The heat resistance and acid resistance of the Lactobacillus strain can be improved by adding an additive containing maltodextrin, gentio-oligosaccharide, or a mixture thereof into the food.
前記食品は、発酵乳、チョコレート、アイスクリーム、ビスケット、クリームサンド、牛乳及びキャンデーからなる群から選択されるものであるが、必ずしもこれに制限されるものではない。 The food is selected from the group consisting of fermented milk, chocolate, ice cream, biscuits, cream sand, milk and candy, but is not necessarily limited thereto.
また、前記ラクトバチルス菌株はラクトバチルスプランタルム（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｐｌａｎｔａｒｕｍ）ＬＬＰ５１９３菌株であり、これは耐酸性及び耐胆汁性に特に優れるので、食品と一緒に取る場合、腸内到達率が高い利点がある。 In addition, the Lactobacillus strain is Lactobacillus plantarum LLP5193 strain, which is particularly excellent in acid resistance and bile resistance, and therefore has an advantage of high intestinal reach when taken with food.
好ましくは、前記ラクトバチルス菌株はキムチから分離されたラクトバチルスプランタルム（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｐｌａｎｔａｒｕｍ）ＬＬＰ５１９３（受託番号ＫＣＣＭ１１５９８Ｐ）である。この菌株は耐酸性及び耐胆汁性に特に優れており腸内到達率が高い特性を有するので、食品に適用するのに相応しい。 Preferably, the Lactobacillus strain is Lactobacillus plantarum LLP5193 (Accession No. KCCM11598P) isolated from Kimchi. This strain is particularly excellent in acid resistance and bile resistance and has a high intestinal arrival rate, and is suitable for application to food.
また、本発明は、マルトデキストリンとゲンチオオリゴ糖のうち、いずれか一方又は両方を含む添加剤を培養用培地に添加し、前記添加剤が添加された前記培養用培地にラクトバチルスプランタルム菌株を投入して培養することを特徴とするラクトバチルスプランタルム菌株の安定性増進方法である。
また、本発明は、前記添加剤には、前記プレバイオティックス組成物の総重量に対して前記マルトデキストリンを２〜４重量％含有させ、前記総重量に対して前記ゲンチオオリゴ糖を３〜５重量％含有させることを特徴とするラクトバチルスプランタルム菌株の安定性増進方法である。
また、本発明は、前記添加剤には、前記プレバイオティックス組成物の総重量に対して前記マルトデキストリンを１〜４重量％含み、前記総重量に対して前記ゲンチオオリゴ糖を１〜５重量％含むことを特徴とするラクトバチルスプランタルム菌株の安定性増進方法である。
また、本発明は、前記ラクトバチルス菌株はラクトバチルスプランタルム（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｐｌａｎｔａｒｕｍ）ＬＬＰ５１９３菌株(受託番号：ＫＣＣＭ１１５９８Ｐ)であることを特徴とするラクトバチルスプランタルム菌株の安定性増進方法である。
また、本発明は、前記培養用培地は、ペプトン（ｐｅｐｔｏｎｅ）、酢酸ナトリウム（ｓｏｄｉｕｍ ａｃｅｔａｔｅ）、クエン酸アンモニウム（ａｍｍｏｎｉｕｍ ｃｉｔｒａｔｅ）、硫酸マグネシウム（ｍａｇｎｅｓｉｕｍ ｓｕｌｆａｔｅ）、硫酸マンガン（ｍａｎｇａｎｅｓｅ ｓｕｌｆａｔｅ）、リン酸二カリウム（Ｄｉｐｏｔａｓｓｉｕｍ ｐｈｏｓｐｈａｔｅ）、及びトゥイーン（Ｔｗｅｅｎ）からなる群から選択された１種以上を含有させることを特徴とするラクトバチルスプランタルム菌株の安定性増進方法である。
また、本発明はプレバイオティックス組成物を、ラクトバチルスプランタルム菌株を含む培地に投入して培養する段階を含むことを特徴とする、ラクトバチルスプランタルム菌株の安定性増進方法を提供する。また、前記培養は３５〜３８℃で１２〜３６時間の間に行うことが好ましい。
In addition, the present invention adds an additive containing either or both of maltodextrin and gentio-oligosaccharide to a culture medium, and puts the Lactobacillus plantarum strain into the culture medium to which the additive is added It is a method for enhancing the stability of the Lactobacillus plantarum strain characterized by
In the present invention, the additive contains 2 to 4% by weight of the maltodextrin based on the total weight of the prebiotic composition, and 3 to 5% of the gentio-oligosaccharide based on the total weight. % Lactobacillus plantarum stability enhancement method characterized by containing.
In the present invention, the additive includes 1 to 4% by weight of the maltodextrin based on the total weight of the prebiotic composition, and 1 to 5% by weight of the gentio-oligosaccharide based on the total weight. It is the stability enhancement method of the Lactobacillus plantarum strain characterized by including.
The present invention also provides a method for enhancing the stability of a Lactobacillus plantarum strain, wherein the Lactobacillus plantarum strain is Lactobacillus plantarum LLP5193 (Accession No .: KCCM11598P).
Further, according to the present invention, the culture medium may be peptone, sodium acetate, ammonium citrate, magnesium sulfate, manganese sulfate, dipotassium phosphate. It is a method for enhancing the stability of a Lactobacillus plantarum strain, comprising one or more selected from the group consisting of (Dipotassium phosphate) and Tween.
The present invention also provides a method for enhancing the stability of a Lactobacillus plantarum strain, comprising the step of culturing the prebiotic composition in a medium containing the Lactobacillus plantarum strain. The culture is preferably performed at 35 to 38 ° C. for 12 to 36 hours.
本発明によるラクトバチルス菌株をマルトデキストリン、ゲンチオオリゴ糖又はこれらの混合物を添加した組成物内で培養する場合、菌株の耐酸性及び耐熱性を向上させることで、乳酸菌が添加された食品の製造及び流通における菌株の生存率が非常に高くなると予想され、この食品の摂取時にも胃酸に対する高い安定性によって腸内到達率が高くなると予想される。 When the Lactobacillus strain according to the present invention is cultured in a composition to which maltodextrin, gentio-oligosaccharide or a mixture thereof is added, the production and distribution of foods to which lactic acid bacteria have been added by improving the acid resistance and heat resistance of the strain It is expected that the survival rate of the bacterial strain will be very high, and even when this food is ingested, the intestinal arrival rate is expected to be high due to the high stability to gastric acid.
以下、実施例に基づいて本発明を詳細に説明する。本発明の実施例は発明の要旨を変更しない限り多様な形態に変更可能である。しかし、本発明の権利範囲が以下の実施例に限定されるものではない。 Hereinafter, the present invention will be described in detail based on examples. The embodiments of the present invention can be modified in various forms without changing the gist of the invention. However, the scope of rights of the present invention is not limited to the following examples.
本発明の要旨をあいまいにするおそれがあると判断された場合、公知の構成及び機能についての説明は省略する。本明細書で、“含む”とは特別な記載がない限り他の構成要素をさらに含むことができることを意味する。 When it is determined that the gist of the present invention may be obscured, descriptions of known configurations and functions are omitted. In the present specification, “include” means that other components can be further included unless otherwise specified.
また、本発明で、酸とはｐＨ２．５の条件を人為的に構成した環境を意味し、熱とは恒温水槽あるいは恒温培養器で５０℃に維持される環境を意味する。 Further, in the present invention, acid means an environment in which pH 2.5 conditions are artificially constructed, and heat means an environment maintained at 50 ° C. in a constant temperature water bath or a constant temperature incubator.
実験例１：プレバイオティックス資化能力 Example 1: Prebiotic utilization capability
（１）培養用培地の製造 (1) Production of culture medium
ラクトバチルスプランタルムＬＬＰ５１９３菌株のプレバイオティックス資化能力を評価するために、糖（Ｓｕｇａｒ）及び糖含有成分を変更した最少培地を製造した。使用されたプレバイオティックスは全９種で、マルトデキストリン、フラクトオリゴ糖、イソマルトオリゴ糖、ガラクトオリゴ糖、ゲンチオオリゴ糖、キシリトール、アラビアガム、ラクツロース、ソルビトールであり、グルコースは陽性対照群として用いられた。 In order to evaluate the prebiotic utilization ability of Lactobacillus plantarum LLP5193 strain, a minimal medium in which sugar (Sugar) and sugar-containing components were changed was produced. Nine prebiotics were used, maltodextrin, fructooligosaccharide, isomaltoligosaccharide, galactooligosaccharide, gentio-oligosaccharide, xylitol, gum arabic, lactulose and sorbitol, and glucose was used as a positive control group.
最少培地の組成は、培地１Ｌ当たりペプトン（ｐｅｐｔｏｎｅ）５ｇ、酢酸ナトリウム（ｓｏｄｉｕｍ ａｃｅｔａｔｅ）３ｇ、クエン酸アンモニウム（ａｍｍｏｎｉｕｍ ｃｉｔｒａｔｅ）２ｇ、硫酸マグネシウム（ｍａｇｎｅｓｉｕｍ ｓｕｌｆａｔｅ）０．１ｇ、硫酸マンガン（ｍａｎｇａｎｅｓｅ ｓｕｌｆａｔｅ）０．０５ｇ、リン酸二カリウム（Ｄｉｐｏｔａｓｓｉｕｍ ｐｈｏｓｐｈａｔｅ）２ｇ、トゥイーン８０（Ｔｗｅｅｎ８０：Polyoxyethylene Sorbitan Monooleate：ポリオキシエチレンソルビタンモノオレエート、CAS番号：9005-65-6）１ｇを添加して製造した。糖成分添加培地は、９種のプレバイオティックスをそれぞれ５０重量％となるように糖溶液に調整して前記培地と一緒に１２１℃で１５分間高圧滅菌処理した。それぞれの糖成分添加培地０．４ｍｌと前記培地９．６ｍｌを混合して最終的に１０ｍｌの２重量％糖成分添加液体培地を製造した。 The composition of the minimal medium is 5 g of peptone per liter of medium, 3 g of sodium acetate, 2 g of ammonium citrate, 0.1 g of magnesium sulfate, 0. Manganese sulfate. It was prepared by adding 05 g, 2 g of dipotassium phosphate, and 1 g of Tween 80 (Polyoxyethylene Sorbitan Monooleate, CAS No .: 9005-65-6). The sugar component-added medium was adjusted to a sugar solution so that each of 9 types of prebiotics would be 50% by weight, and was autoclaved at 121 ° C. for 15 minutes together with the medium. 0.4 ml of each sugar component-added medium and 9.6 ml of the medium were mixed to finally produce 10 ml of a 2 wt% sugar component-added liquid medium.
（２）培養条件 (2) Culture conditions
凍結保存中のラクトバチルスプランタルムＬＬＰ５１９３菌株のバイアルからＭＲＳ培地（ａｇａｒ）に接種し、３７℃で２４時間培養して活性化させた後、ＭＲＳ ｂｒｏｔｈ培地で同じ条件で培養して種菌培養液を製造した。培養が終了した種菌培養液を遠心分離機（１１５００ｒｐｍ、５ｍｉｎ）で集菌し、上澄液を除去した後、９種のプレバイオティックスが種類別に２重量％添加された液体培地にそれぞれ１％ずつ接種した。それから、３７℃のインキュベーターで２４時間培養した。培養が完了した後、１ｍｌずつ採取し、滅菌希釈液を用いて多段希釈を行い、平板培養によって生菌数を測定した。９種のプレバイオティックス資化能力を陽性対照群であるグルコースの資化能力と比較して評価した。 After inoculating MRS medium (agar) from a vial of Lactobacillus plantarum LLP5193 strain in cryopreservation and cultivating it at 37 ° C. for 24 hours and cultivating it in MRS broth medium under the same conditions, Manufactured. After the culture of the inoculum is collected with a centrifuge (11500 rpm, 5 min), the supernatant is removed, and then 1% of each of the 9 types of prebiotics is added to the liquid medium containing 2% by weight. Inoculated one by one. Then, the cells were cultured for 24 hours in a 37 ° C. incubator. After completion of the culture, 1 ml was collected, diluted in multiple stages using a sterilized diluent, and the viable cell count was measured by plate culture. Nine kinds of prebiotic utilization ability were evaluated in comparison with the utilization ability of glucose as a positive control group.
（３）資化能力評価 (3) Assessing utilization ability
２４時間培養を行った結果、９種のプレバイオティックスのうちラクトバチルスプランタルムＬＬＰ５１９３菌株が優れた資化能力を有するプレバイオティックスを選定した。９種のプレバイオティックス資化能力は下記の表１に示した。 As a result of culturing for 24 hours, prebiotics having excellent assimilation ability of Lactobacillus plantarum LLP5193 strain were selected from 9 types of prebiotics. The nine prebiotic utilization capabilities are shown in Table 1 below.
前記表１に示したように、キシリトールとアラビアガムを除いた残りの７種のプレバイオティックスは共に資化性が高いことが判明し、特にマルトデキストリン、ソルビトール、ガラクトオリゴ糖、イソマルトオリゴ糖、ゲンチオオリゴ糖の資化性が数段優れていることが判明した。 As shown in Table 1, the remaining 7 types of prebiotics excluding xylitol and gum arabic were found to be highly assimilar, and in particular, maltodextrin, sorbitol, galactooligosaccharide, isomaltoligosaccharide, gentiooligo It has been found that the assimilation of sugar is several times better.
実験例２：プレバイオティックスによる耐酸性増進評価 Experimental example 2: Evaluation of acid resistance enhancement by prebiotics
ついで、９種のプレバイオティックスによってラクトバチルスプランタルムＬＬＰ５１９３菌株の耐酸性が向上するかを確認した。耐酸性測定培地は０．１Ｍリン酸ナトリウムバッファー（Ｓｏｄｉｕｍ ｐｈｏｓｐｈａｔｅ ｂｕｆｆｅｒ）を６Ｎ ＨＣｌでｐＨ２．５に調整した後、１２１℃で１５分間オートクレーブ（ａｕｔｏｃｌａｖｅ）処理して使った。前記製造された９種のプレバイオティックス５０重量％溶液０．４ｍｌとｐＨ２．５に調整されたバッファー（ｂｕｆｆｅｒ）９．６ｍｌを混合して総１０ｍｌの耐酸培地を製造した。 Next, it was confirmed whether the acid resistance of Lactobacillus plantarum LLP5193 was improved by nine types of prebiotics. The acid resistance measurement medium was adjusted to pH 2.5 with 6N HCl in 0.1 M sodium phosphate buffer and then autoclaved at 121 ° C. for 15 minutes before use. A total of 10 ml of acid-resistant medium was prepared by mixing 0.4 ml of the prepared 9 kinds of prebiotics 50 wt% solution and 9.6 ml of a buffer adjusted to pH 2.5.
ＭＲＳ培地で培養したラクトバチルスプランタルムＬＬＰ５１９３菌株を耐酸培地に接種するために、遠心分離機（１０，０００ｒｐｍ、５ｍｉｎ）で集菌した後、滅菌生理食塩水（ｓａｌｉｎｅ）で１回洗浄した。上澄液は除去し、ラクトバチルスプランタルムＬＬＰ５１９３菌体を回収して１０ｍｌ耐酸培地に接種した後、恒温水槽（３７℃、１００ｒｐｍ）に入れて２時間反応させた。反応が終わった後、１ｍｌを採取し、滅菌希釈液による多段希釈によって生菌数を測定した。２時間反応前後の生菌数の測定結果は下記の表２に示した。 In order to inoculate the acid-resistant medium with the Lactobacillus plantarum LLP5193 strain cultured in MRS medium, the cells were collected with a centrifuge (10,000 rpm, 5 min) and then washed once with sterile saline (saline). The supernatant was removed, and the Lactobacillus plantarum LLP5193 cells were collected and inoculated into a 10 ml acid-resistant medium, and then placed in a constant temperature water bath (37 ° C., 100 rpm) for reaction for 2 hours. After the reaction was completed, 1 ml was collected, and the viable cell count was measured by multistage dilution with a sterilized diluent. The results of measuring the number of viable bacteria before and after the reaction for 2 hours are shown in Table 2 below.
前記表２に示したように、９種のプレバイオティックスのうちラクトバチルスプランタルムＬＬＰ５１９３菌株の耐酸性増進効果が一番高い処理群はマルトデキストリン、ゲンチオオリゴ糖及びイソマルトオリゴ糖処理群であった。 As shown in Table 2, the treatment group having the highest acid resistance enhancement effect of Lactobacillus plantarum LLP5193 strain among the nine types of prebiotics was the maltodextrin, gentio-oligosaccharide and isomaltoligosaccharide treatment group.
実験例３：プレバイオティックスの耐熱性増進評価 Experimental Example 3: Evaluation of prebiotic heat resistance enhancement
９種のプレバイオティックスによるラクトバチルスプランタルムＬＬＰ５１９３菌株の耐熱性増進効果を測定した。耐熱性測定培地は０．１Ｍリン酸ナトリウムバッファー（Ｓｏｄｉｕｍ ｐｈｏｓｐｈａｔｅ ｂｕｆｆｅｒ）を１２１℃で１５分間オートクレーブ（ａｕｔｏｃｌａｖｅ）処理して使った。前記製造された９種のプレバイオティックス溶液０．４ｍｌと加圧滅菌されたバッファー（ｂｕｆｆｅｒ）９．６ｍｌを混合して総１０ｍｌの耐熱培地を製造した。 The heat resistance enhancement effect of Lactobacillus plantarum LLP5193 by 9 types of prebiotics was measured. The thermostability measurement medium was used after autoclaving 0.1 M sodium phosphate buffer (Sodium phosphate buffer) at 121 ° C. for 15 minutes. The prepared 9 kinds of prebiotic solutions (0.4 ml) and autoclaved buffer (9.6 ml) were mixed to prepare a total of 10 ml of heat-resistant medium.
ＭＲＳ培地で培養したラクトバチルスプランタルムＬＬＰ５１９３菌株を耐熱培地に接種するために、遠心分離機（１０，０００ｒｐｍ、５ｍｉｎ）で集菌した後、滅菌生理食塩水（ｓａｌｉｎｅ）で１回洗浄した。上澄液は除去し、ラクトバチルスプランタルムＬＬＰ５１９３菌体を１０ｍｌ耐熱培地に混合して５０℃に維持される恒温水槽に入れ、１００ｒｐｍで撹拌させながら１時間反応させた。反応が終わった後、１ｍｌを採取し、滅菌希釈液を用いた多段希釈によって生菌数を測定した。１時間反応後の耐熱性増進結果は下記の表３に示した。 In order to inoculate the heat-resistant medium with Lactobacillus plantarum LLP5193 strain cultured in MRS medium, the cells were collected with a centrifuge (10,000 rpm, 5 min) and then washed once with sterile physiological saline (saline). The supernatant was removed, and the Lactobacillus plantarum LLP5193 cells were mixed with 10 ml heat-resistant medium and placed in a constant temperature water bath maintained at 50 ° C., and reacted for 1 hour while stirring at 100 rpm. After the reaction was completed, 1 ml was collected, and the number of viable bacteria was measured by multistage dilution using a sterilized diluent. The results of the heat resistance enhancement after the reaction for 1 hour are shown in Table 3 below.
表３に示したように、９種のプレバイオティックスのうちラクトバチルスプランタルムＬＬＰ５１９３菌株の耐熱性増進効果が一番高い処理群はマルトデキストリン、ゲンチオオリゴ糖及びアラビアガム処理群であった。 As shown in Table 3, among the nine types of prebiotics, the treatment group having the highest heat resistance enhancement effect of Lactobacillus plantarum LLP5193 was the maltodextrin, gentio-oligosaccharide and gum arabic treatment group.
したがって、前記の耐酸性結果と比較したとき、耐酸性と耐熱性で共に生存率が向上したプレバイオティックスはマルトデキストリンとゲンチオオリゴ糖の２種であり、これを最適のプレバイオティックスと選定した。 Therefore, when compared with the above acid resistance results, prebiotics having improved survival rates in both acid resistance and heat resistance were maltodextrin and gentio-oligosaccharides, and these were selected as the optimal prebiotics.
実験例４：選定プレバイオティックスにおける最適濃度確立 Example 4: Establishing optimal concentration in selected prebiotics
前記表２及び表３に基づいて、プレバイオティックス資化能と耐酸性及び耐熱性に優れたプレバイオティックス２種であるマルトデキストリンとゲンチオオリゴ糖を選定した。 Based on Tables 2 and 3, maltodextrin and gentio-oligosaccharides, which are prebiotics assimilating ability, acid resistance and heat resistance, were selected.
ついで、一番高い増進効果を示す濃度を確立するために、２種のプレバイオティックス５０重量％溶液を０．１Ｍリン酸ナトリウムバッファー（Ｓｏｄｉｕｍ ｐｈｏｓｐｈａｔｅ ｂｕｆｆｅｒ）にそれぞれ１、２、３、４、５、６重量％となるように添加して製造した。 Then, in order to establish the concentration that shows the highest enhancement effect, 50% by weight of the two prebiotic solutions were added to 0.1 M sodium phosphate buffer (1, 2, 3, 4, 5 respectively). And 6% by weight.
ＭＲＳ培地で培養したラクトバチルスプランタルムＬＬＰ５１９３菌株を濃度別培地に接種するために、遠心分離機（１０，０００ｒｐｍ、５ｍｉｎ）で集菌した後、滅菌生理食塩水（ｓａｌｉｎｅ）で１回洗浄した。上澄液は除去し、ラクトバチルスプランタルムＬＬＰ５１９３菌体を各１０ｍｌの濃度別培地に混合して３７℃に維持される恒温水槽に入れ、１００ｒｐｍで撹拌させながら、耐酸性の場合は２時間、耐熱性の場合は１時間反応させた。反応が終わった後、１ｍｌを採取し、滅菌希釈液を用いた多段希釈によって生菌数を測定した。２時間反応後の耐酸性増進結果は下記の表４及び図１に示した。また、１時間反応後の耐熱性増進結果は下記の表５及び図２に示した。 In order to inoculate the Lactobacillus plantarum LLP5193 strain cultured in the MRS medium into the medium according to the concentration, the cells were collected with a centrifuge (10,000 rpm, 5 min), and then washed once with sterile physiological saline (saline). The supernatant is removed, and the Lactobacillus plantarum LLP5193 cells are mixed with 10 ml of each concentration medium and placed in a constant temperature water bath maintained at 37 ° C. and stirred at 100 rpm for 2 hours in the case of acid resistance. In the case of heat resistance, the reaction was performed for 1 hour. After the reaction was completed, 1 ml was collected, and the number of viable bacteria was measured by multistage dilution using a sterilized diluent. The acid resistance enhancement results after 2 hours of reaction are shown in Table 4 below and FIG. Moreover, the heat resistance improvement result after 1-hour reaction was shown in following Table 5 and FIG.
前記表４及び図１によって、マルトデキストリンの場合は２〜４重量％、ゲンチオオリゴ糖の場合は３〜５重量％を添加した時、一番高い耐酸性増進が確認された。 According to Table 4 and FIG. 1, the highest acid resistance enhancement was confirmed when 2 to 4% by weight in the case of maltodextrin and 3 to 5% by weight in the case of gentiooligosaccharide were added.
前記表５及び図２によって、マルトデキストリンは２〜４重量％、ゲンチオオリゴ糖は３〜５重量％を添加した時、一番高い耐熱性増進が確認された。 According to Table 5 and FIG. 2, the highest heat resistance enhancement was confirmed when 2 to 4% by weight of maltodextrin and 3 to 5% by weight of gentio-oligosaccharide were added.
実験例５：選定プレバイオティックス混合時におけるシナジー効果 Example 5: Synergy effect when selected prebiotics are mixed
選定された２種のプレバイオティックスを混合して添加したとき、耐酸性及び耐熱性が相乗的に増進するかを確認した。前記と同様な方法でラクトバチルスプランタルムＬＬＰ５１９３菌株の種菌培養液を製造した後、遠心分離で菌体を回収した。回収した菌体は下記の表６に示した含量でマルトデキストリンとゲンチオオリゴ糖が添加された０．１Ｍリン酸ナトリウムバッファー（ｓｏｄｉｕｍ ｐｈｏｓｐｈａｔｅ ｂｕｆｆｅｒ）に接種し、前記と同様な方法で耐酸性及び耐熱性を測定した。２種のプレバイオティックスを混合添加した後、それぞれの結果は表６、図３及び図４に示した。 When two selected prebiotics were mixed and added, it was confirmed whether the acid resistance and heat resistance were synergistically improved. After producing an inoculum culture of Lactobacillus plantarum LLP5193 by the same method as described above, the cells were collected by centrifugation. The collected cells are inoculated into 0.1 M sodium phosphate buffer to which maltodextrin and gentio-oligosaccharide are added at the contents shown in Table 6 below, and the acid resistance and heat resistance are the same as described above. Was measured. After mixing and adding two types of prebiotics, the respective results are shown in Table 6, FIG. 3 and FIG.
前記表６、図３及び図４を見ると、マルトデキストリンとゲンチオオリゴ糖を混合添加する場合、耐酸性は未添加に比べて最大で７６ｌｏｇ％以上増加し、耐熱性は最大で５０ｌｏｇ％以上増加したことが確認された。 Referring to Table 6, FIG. 3 and FIG. 4, when maltodextrin and gentio-oligosaccharide are mixed and added, the acid resistance is increased by 76 log% or more at maximum and the heat resistance is increased by 50 log% or more by comparison. It was confirmed.
さらに、それぞれを単独で添加した場合に比べ、耐酸性の場合は最大で２１ｌｏｇ％以上増加し、耐熱性の場合は最大で１３ｌｏｇ％増加したことを確認することができた。 Furthermore, compared with the case where each was added alone, it was confirmed that the acid resistance increased by 21 log% or more at the maximum, and the heat resistance increased by 13 log% at the maximum.
したがって、ラクトバチルスプランタルム菌株にマルトデキストリンとゲンチオオリゴ糖をそれぞれ２〜４重量％、３〜５重量％添加して培養する場合、より好ましくは混合して使用する場合、耐酸性と耐熱性が顕著に増加することが確認された。これを用いて多様な食品又は原料製造時に発生する熱に対して安定性を付与するとともに体内摂取時において、胃酸などの環境に耐性を付与するのに役立つことが期待される。 Therefore, when culturing Lactobacillus plantarum with 2 to 4% by weight and 3 to 5% by weight of maltodextrin and gentio-oligosaccharide, respectively, more preferably when mixed and used, the acid resistance and heat resistance are remarkable. It was confirmed that it would increase. It is expected that this will be used to impart stability to heat generated during the production of various foods or raw materials and to provide resistance to the environment such as stomach acid during ingestion.
以上で本発明について詳細に説明した。ただ、本発明の権利範囲はこれに限定されず、以下の特許請求範囲によって決定される。 The present invention has been described in detail above. However, the scope of rights of the present invention is not limited to this, and is determined by the following claims.
寄託機関名：韓国微生物保存センター（国外）
受託番号：ＫＣＣＭ１１５９８Ｐ
受託日付：２０１４．１１．０３
Depositary name: Korea Microbial Preservation Center (Overseas)
Accession number: KCCM11598P
Contract date: 2014.11.03
Claims (12)
前記添加剤は、マルトデキストリンとゲンチオオリゴ糖のうち、いずれか一方又は両方を含むことを特徴とするプレバイオティックス組成物。 A prebiotic composition for enhancing the stability of a Lactobacillus strain comprising a culture medium and an additive added to the culture medium,
The prebiotic composition, wherein the additive contains one or both of maltodextrin and gentio-oligosaccharide.
前記食品は、発酵乳、チョコレート、アイスクリーム、ビスケット、クリームサンド、牛乳及びキャンデーからなる群の中から選択される食品であることを特徴とする請求項１に記載のプレバイオティックス組成物。 The culture medium is a food composition;
The prebiotic composition according to claim 1, wherein the food is a food selected from the group consisting of fermented milk, chocolate, ice cream, biscuits, cream sand, milk and candy.
前記添加剤が添加された前記培養用培地にラクトバチルスプランタルム菌株を投入して培養することを特徴とするラクトバチルスプランタルム菌株の安定性増進方法。 Add an additive containing either one or both of maltodextrin and gentio-oligosaccharide to the culture medium,
A method for enhancing the stability of a Lactobacillus plantarum strain, comprising culturing the Lactobacillus plantarum strain in the culture medium to which the additive has been added.
The method for enhancing the stability of a Lactobacillus plantarum strain according to claim 7, wherein the culturing is performed at 35 to 38 ° C for 12 to 36 hours.
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