JP2024027211A - Foods that suppress the development of allergies - Google Patents

Abstract

[Problem] To provide a processed food that can easily suppress allergies to wheat, soybeans, milk, and eggs, and that has a taste and texture that is similar to conventional products. [Solution] Foods using wheat, soybeans, milk, or eggs, which are processed by adding a predetermined proportion of tannins to wheat flour or ground products, soybean powder or ground products, milk, or liquid eggs. A food that suppresses the onset of allergies. [Selection diagram] Figure 1

Description

TECHNICAL FIELD The present invention relates to foods that use wheat, soybeans, milk, and eggs while suppressing the onset of allergies, and related techniques.

Conventionally, various efforts have been made to address food allergies, since they impair the quality of life not only of the patient but also of those around them.
Chicken eggs, milk, and wheat account for 39%, 22%, and 12% of the total food allergy causative substances, respectively, and the top three causative substances that induce anaphylactic shock are chicken eggs, dairy products, and wheat. As for food-dependent exercise-induced anaphylaxis, the causative agents are mainly wheat and crustaceans.
The severity of allergic symptoms, whether they occur or not, also depends on the physical condition of the individual, and there are aspects that cannot necessarily be quantitatively evaluated.
One solution is to remove the causative ingredient or use an alternative ingredient, but the texture and taste are different and this is not always well-received by patients with the disease. Further, it may also be necessary to change the manufacturing process or manufacturing method.

JP2020-110094 JP2010-226958 JP2006-126083

Soichi Tanabe, Jun Watanabe, Kei Sonoyama, Michiko Watanabe: Challenging intractable wheat allergy, from identification of allergens to development of corresponding foods, Chemistry and Biology, 39, 7, 2001 Kajiyo Tanaka, Yuki Kanie, Hirohiro Naito, Misa Suzuki, Harue Umemura, Kazunori Tagami et al.: Insolubility of wheat proteins and changes in allergenicity in processed foods, Allergy, 66, 3, 222-230, 2017

The present invention has been made in view of the above, and aims to provide a food product that can easily suppress allergies to wheat, soybeans, milk, and eggs, and has a taste and texture that is similar to conventional products. .

The allergy-inhibiting food according to claim 1 is a food that uses wheat, soybeans, milk, or eggs, and contains a predetermined proportion of wheat flour or ground products, soybean powder or ground products, milk, or liquid eggs. It is characterized by being processed with the addition of tannins.

Wheat, soybeans, milk, or eggs will be referred to as causative ingredients hereinafter.
Food is defined in a broad sense as long as it includes a mixing process, warming process, or heating process. In some cases, it can be described as processed food.
Examples of (processed) foods that contain a large amount of wheat include cookies, bread, cakes, and noodles.
Examples of (processed) foods that contain a large amount of soybeans include soy milk, tofu, yuba, and soybean flour.
Examples of (processed) foods that contain a large amount of milk as an ingredient include yogurt, pudding, gratin, milk cans, and cakes.
Examples of (processed) foods that contain a large amount of eggs include fried eggs, mayonnaise, pudding, cakes, and cookies.

The allergy-inhibiting food according to claim 2 is the allergy-inhibiting food according to claim 1, characterized in that tannin is added as astringent peel powder, pericarp powder, young fruit powder, or fruit tree leaf powder.

The astringent skin can be exemplified by the astringent skin of chestnuts, but the astringent skins of other fruits of the Fagaceae family, such as shiitake and oak, can also be used as long as the astringency and bitterness do not change the taste of the food.
Pericarp refers to the pericarp of a fruit, but in a broad sense it also includes other skins, specifically the skins and pods of grains, if they have a high tannin content. Examples include grapes and carob beans.
Juvenile fruits refer to fruits that have not yet reached maturity, and include persimmons, bananas, quince, bayberry, peaches, and carob beans as examples of fruits that are high in tannin.
Examples of leaves of fruit trees include bayberry leaves and olive leaves.
Note that the powder is not particularly limited as long as it is in a dry state. The particle size of the powder depends on the food, but it should be such that the texture and texture of the powder is not different from that of normal food without the addition.

The allergy-inhibiting food according to claim 3 is the allergy-inhibiting food according to claim 2, in which the amount of wheat, soybean, milk, or liquid egg is 100 parts by weight among the raw materials of the food when tannin is not added. The method is characterized in that when tannin is added in the form of powder, the substitution ratio is 2 parts by weight or more and 15 parts by weight or less.

100 parts by weight means, for example, when multiple causative ingredients such as wheat and soybeans are included in the raw materials, the total is 100 parts by weight.
When we say food without added tannins, we mean food that follows a normal recipe.
The substitution ratio refers to the ratio relative to 100 parts by weight in total. That is, for example, when wheat flour is included as a raw material and 100 parts by weight of wheat flour is replaced with 2 parts by weight of tannin-containing powder, it means that 98 parts by weight of wheat flour and 2 parts by weight of tannin-containing powder are used.
The reason why the substitution ratio is 2 parts by weight or more and 15 parts by weight or less is because if it is less than 2 parts by weight, the effect of suppressing the onset of allergies will be weakened, and if it exceeds 15 parts by weight, the taste and texture will be different. This is also because the processing conditions also differ. Preferably it is 3 parts by weight or more and 10 parts by weight or less. Within this range, a suitable suppressing effect can be expected regardless of the type of tannin-containing powder or the type of causative food material.

The allergy-inhibiting food according to claim 4 is the allergy-inhibiting food according to claim 1, characterized in that it is a food using wheat, and the wheat used is ω5-gliadin-deficient wheat.

Examples of ω5-gliadin-deficient wheat include wheat listed in Reference 1 or Reference 2.

The invention according to claim 5 is the use as an additive for suppressing the development of tannin allergies for foods using wheat, soybeans, milk, or eggs as raw materials.
Tannins can be used, for example, as young persimmon fruit powder, chestnut astringent skin powder, or bayberry leaf powder. In this case, the amount added can be a replacement ratio within the range of 2% to 15% by weight of the causative food material. Furthermore, when wheat is used, ω5-gliadin-deficient wheat can be used.

According to the present invention, it is possible to provide a food that can easily suppress allergies to wheat, soybeans, milk, and eggs, has a flavor and texture that are similar to conventional products, and does not require changes in processing conditions or processing steps.

It is a figure showing the FASPEK Elaza II wheat (gliadin) measurement value of the cookie to which chestnut astringent peel was added. It is a figure showing the FASPEK Elaza II wheat (gliadin) measurement value of the cookie to which persimmon seedlings were added. FIG. 2 is a diagram showing FASPEK Elaza II wheat (gliadin) measurements of cookies to which bayberry leaves have been added. FASTKIT Eliza Ver. of cookies with chestnut astringent skin and bayberry leaf added respectively. III wheat It is a figure showing measured values. It is a figure showing FASPEK Elaza II wheat (gliadin) measurement values of cookies to which chestnut astringent skin and persimmon seedlings were added respectively. FIG. 3 is a diagram showing the detection results of ω-5 gliadin in cookies by Western blotting. FASPEK Elizer II wheat (gliadin) measurement values (upper row) and FASTKIT Elizer Ver. for cookie dough added with chestnut astringent skin. III wheat It is a figure showing measured values (lower row). FIG. 2 is a diagram showing the detection results of ω-5 gliadin in bread by Western blotting. FIG. 2 is a diagram showing the results of IgE immunoblotting evaluation of bread using serum from wheat-allergic patients. It is a figure showing the FASPEK Elaza II milk (casein) measurement value of yogurt to which chestnut astringent skin was added. The upper row is a diagram showing FASPEK Elaza II soybean measurement values for soy milk yogurt to which chestnut astringent skin was added. The bottom row is FASTKIT Elizer Ver. III Soybean It is a figure showing measured values. The upper row is a diagram showing measured values of pudding FASPEK Elaza II egg (ovalbumin) to which chestnut astringent skin was added. The bottom row is FASTKIT Elizer Ver. FIG. 3 is a diagram showing measurement values for egg III.

In the past, the "stain" in food was often derived from tannins, and the tannins were removed from the food before it was processed. That is, conventionally, food processing was carried out to reduce the amount of tannins, but as a result of intensive study, the inventors of the present application discovered that the effect of suppressing food allergies can be obtained by intentionally adding tannins, and the present invention was developed based on this invention. This is what was done.
Hereinafter, embodiments of the present invention will be described in detail with reference to figures and tables. In addition, the inhibitory effect is mainly evaluated in the state of food that has been processed into a state that is actually eaten.

<Experiment Example 1> (Food name - Causative substance - Additive material: Cookie - Flour - Chestnut astringent skin)
First, we investigated how to suppress the onset of wheat allergy.
There are four main proteins in wheat: gliadin, albumin, globulin, and glutenin, all of which are known to be potential allergens. Therefore, as an additive for suppressing the onset of wheat allergy (hereinafter, the additive for suppressing the onset is simply referred to as additive), we used the astringent skin of chestnuts, which is derived from food, and evaluated it after processing it into cookies. I did it.

The details are as follows.
○ Manufacturing of cookies:
The basic composition of the cookie was 200 g of soft flour (Nissin Seifun Group, soft wheat flour), 120 g of butter (Morinaga, unsalted butter), 60 g of sugar, 25 g of eggs, and 2 g of salt. After mixing these, they were left to rest in the refrigerator for about 30 minutes, wrapped in plastic wrap and frozen, then cut into pieces about 6 mm thick and baked at 170°C for 15 minutes.
Chestnut astringent skin was added to this as an additive. The chestnuts used were ``Porotan,'' a variety whose astringent skin can be easily removed. First, a slit was made in the fruit skin, and the fruit was heated in boiling water for 3 minutes to separate the fruit and the skin. Next, the astringent skin was peeled off from the pericarp, dried at 60° C. for 12 hours, pulverized with a mixer, and passed through a 1.0 mm sieve to obtain additives. The additive was sealed in a storage bag and stored at -25°C except for the time of compounding.

The amount of additives added was 0% substitution (additive-free product: control), 3% substitution, 5% substitution, and 10% substitution with respect to 100 weight of wheat flour. Note that if the amount of substitution exceeds 15%, it may be necessary to change the properties (viscosity, shape retention, etc.) during raw material stirring, heating time, etc. On the other hand, if the amount of substitution is 15% or less, it is preferable because the distribution of other raw materials and the manufacturing process can be left unchanged (this also applies to other additives).

○Cookie taste:
Several test subjects ate it, and although the taste seemed to be different compared to the additive-free product, it was accepted as a cookie without any discomfort. It was confirmed. In addition, in the following, we changed the additives and also evaluated the taste of pudding and yogurt, but we confirmed that up to 15% substitution was acceptable without any discomfort, so we will omit mention of taste as appropriate. do.

○ Suppression evaluation:
Next, the concentration of gliadin contained in the cookies was measured by the sandwich ELISA method (measurement was performed using FASPEK ELISA II wheat (gliadin) (manufactured by Morinaga Biochemical Research Institute, Inc.)).
The results are shown in Figure 1. As is clear from the figure, it can be confirmed that the concentration is significantly reduced compared to the control depending on the amount of additive added (in the case of 10% substitution, it was reduced to about 1/10 compared to the control). ). In addition, when comparing the control and 3% substitution, it is considered that a significant suppressive effect can be obtained if the substitution is 2% or more.

In addition, the inventors of the present application also evaluated chestnut skin, but no useful suppressive effect was obtained (see Experimental Example 7).

<Experiment Example 2> (Food name - Causative substance - Additive material: Cookie - Flour - Persimmon young fruit)
Next, young persimmons, which are also food-derived, were used as additives, and the cookies were processed in the same manner and then evaluated.

The details are as follows.
○ Manufacturing of cookies:
The blended materials, etc. are the same as in Experimental Example 1.
Persimmon young fruit was added to this as an additive. The persimmon used was "Saijo," which is an astringent persimmon variety. It should be noted that young persimmons have a higher amount of tannins, and mature fruits may lose their astringency depending on the time and storage method, so young persimmons were used (collected in August). After freeze-drying the young fruits, they were crushed with a mixer and passed through a 1.0 mm sieve to obtain additives. The additive was sealed in a storage bag and stored at -25°C except for the time of compounding.

The amount of additives added was 0% substitution (additive-free product: control), 3% substitution, 5% substitution, and 10% substitution with respect to 100 weight of wheat flour.

○Cookie taste:
Several test subjects ate them, and although they felt that the taste was different compared to the additive-free product, similar to chestnut astringent skin, they accepted it as a cookie without any discomfort considering it had such a flavor. We confirmed that it is possible.

○ Suppression evaluation:
Next, the concentration of gliadin contained in the cookie was measured by the sandwich ELISA method (measurement was performed using FASPEK ELISA II wheat (gliadin) (manufactured by Morinaga Biochemical Research Institute, Inc.)).
The results are shown in Figure 2. As is clear from the figure, it can be confirmed that the concentration is significantly reduced compared to the control depending on the amount of additive added (in the case of 10% substitution, it was reduced to about 1/2 compared to the control). ). In addition, when comparing the control and 3% substitution, it is considered that a significant suppressive effect can be obtained if the substitution is 2% or more.

<Experiment Example 3> (Food name - Causative substance - Additive material: Cookie - Flour - Bayberry leaf)
Next, we used bayberry leaves as the additive and processed them into cookies in the same way, and then evaluated them.

The details are as follows.
○ Manufacturing of cookies:
The blended materials, etc. are the same as in Experimental Example 1.
Bayberry leaves were added to this as an additive. The Japanese bayberry used was a regular variety planted on the Matsue campus of Shimane University. Leaves were collected in June, freeze-dried, ground in a mixer, and passed through a 1.0 mm sieve to obtain additives. The additive was sealed in a storage bag and stored at -25°C except for the time of compounding.

The amount of additives added was 0% replacement (additive-free product: control) and 10% replacement based on 100% of the weight of wheat flour.

○Cookie taste:
Several test subjects ate them, and although they felt that the taste was different compared to the additive-free product, they accepted it as a cookie without any discomfort as it had such a flavor. We confirmed that it is possible.

○ Suppression evaluation:
Next, the concentration of gliadin contained in the cookie was measured by the sandwich ELISA method (measurement was performed using FASPEK ELISA II wheat (gliadin) (manufactured by Morinaga Biochemical Research Institute, Inc.)).
The results are shown in Figure 3. As is clear from the figure, it was confirmed that the concentration was reduced to about 1/4 by 10% substitution compared to the control. In other words, it was confirmed that bayberry leaves are also an additive for suppressing the onset of wheat allergy.

A prominent substance common to chestnut astringent skin, young persimmon fruits, and bayberry leaves is tannin, and it can be said that the above-mentioned experiment has confirmed that tannin has an effect of suppressing the onset of wheat allergy. Therefore, even if added to food, as long as it has little harshness (derived from homogentisic acid or oxalic acid) or bitterness (derived from alkaloids, etc.) or does not change the taste of the food, other astringent skins, young fruits, etc. Pericarp and leaves of fruit trees can be used. For example, young fruits such as bananas, quinces, carob beans, bayberry, and peaches, grape skins, olive leaves, bayberry leaves, and camellia leaves can be used. In addition, in a broad sense, it is the pericarp, but seed coats and pods of legumes such as adzuki beans and peanuts, which have a high tannin content, can also be used.

<Experimental Example 4> Evaluation of suppression of multiple allergens In the above, the protein concentration derived from gliadin in wheat, which is a raw material for cookies, was measured and the concentration reduction effect of additives was evaluated. Therefore, an evaluation was performed by measuring the complex protein concentration including other allergens (evaluation was performed using cookies similar to Experimental Examples 1 to 3). For detection, FASTKIT Elizer Ver. III wheat (manufactured by Nippon Ham Co., Ltd.) was used.
The results are shown in Figure 4. The evaluation was performed on chestnut astringent skin and bayberry leaves. Among wheat allergens, gliadin has the highest content, so the relative concentration reduction rate does not increase significantly, but it can be confirmed that the absolute amount of protein can be controlled more, so the reduction effect becomes larger. In other words, it was confirmed that tannins have the effect of reducing not only gliadin but also other allergens.
<Experiment Example 5> (Food name - Causative substance - Additives: Cookie - Gliadin-deficient flour - Chestnut astringent skin & young persimmon fruit)
Next, the wheat used was changed to omega-5 gliadin-deficient wheat for evaluation. This wheat is a variety grown at Shimane University, a national university corporation (Patent Document 1, Patent Document 2).
The details are as follows.
○ Manufacturing of cookies:
The blended materials, etc. are the same as in Experimental Example 1.
Chestnut astringent skin and young persimmon fruits were used as additives, and the amounts added were 0% substitution (additive-free product: control), 3% substitution, 5% substitution, and 10% substitution with respect to 100 weight of wheat flour.

○ Suppression evaluation 1:
Next, the concentration of gliadin contained in the cookies was measured by the sandwich ELISA method (measurement was performed using FASPEK ELISA II wheat (gliadin) (manufactured by Morinaga Biochemical Research Institute, Inc.)).
The results are shown in Figure 5. Naturally, the same tendency as Experimental Example 1 and Experimental Example 2 was obtained.

○ Suppression evaluation 2:
Next, a test for detecting ω-5 gliadin was performed on the cookies by Western blotting (using an IgG antibody). The results are shown in FIG. No band was observed in the approximately 55 kDa region corresponding to ω-5 gliadin. Since ω-5 gliadin is a factor that causes wheat-dependent exercise-induced anaphylaxis, by using this wheat and adding tannins, it is possible to suppress not only the symptoms but also the development of wheat allergy as a whole.
<Experiment Example 6> (Food name - Causative substance - Additive material: Cookie dough - Flour - Chestnut astringent skin)
Next, the suppression effect when no heating was performed was confirmed.
○Creating cookie dough:
The cookie dough was the same as in Experimental Example 1. Chestnut astringent skin was used as the additive, and dough was prepared with 0% substitution (additive-free product: control) and 10% substitution based on the weight of wheat flour (100%).

○ Suppression evaluation:
The concentration of gliadin contained in the cookie dough was measured by the sandwich ELISA method (measurement was performed using FASPEK ELISA II wheat (gliadin) (manufactured by Morinaga Biochemical Research Institute, Inc.)). In addition, evaluation was performed by measuring the complex protein concentration including other allergens (measurement was performed using FASTKIT Elaza Ver. III wheat (manufactured by Nippon Ham Co., Ltd.)).
The results are shown in FIG. As is clear from the figure, in both detection kits, concentration reduction due to addition compared to the control can be confirmed. In other words, it can be said that the additive can suppress the onset of wheat allergy simply by adding it, whether or not it is heated afterwards. In other words, there is a degree of freedom in the timing of addition during food processing or manufacturing processes, and it can be said that it is an additive with high applicability.
<Experiment Example 7> (Food name - Causative substance - Additives: Bread - Wheat flour - Chestnut astringent skin & Chestnut demon skin)
The above was an evaluation of cookies, but evaluations of other processed foods were also conducted. Specifically, bread was evaluated.

○Bread production:
The basic ingredients for bread are: 250g of specially selected strong wheat flour (Nissin Seifun Group, special flour for bread), 10g of butter (Morinaga, unsalted butter), 17g of sugar, 6g of skim milk (Morinaga), 5g of salt, water (tap water) 180 g, dry yeast (Pioneer Planning Co., Ltd.) 2.8 g. The manufacturing process included kneading, primary fermentation (30 minutes), degassing, secondary fermentation (40 minutes), and baking at 190°C for 40 minutes. After 24 hours of baking, the slices were sliced, left for another 24 hours to dry at room temperature, and then finely ground using a blender.
As additives, evaluation was performed using 5% substitution of young persimmon fruit and 5% substitution of chestnut astringent peel. In addition, breads containing 5% replacement of mature persimmon peel (as is and astringent-free products), mature persimmon pulp (as is and astringent-free products), and chestnut skin were also prepared and evaluated.

○ Suppression evaluation 1:
An ω-5 gliadin detection test was conducted on bread using Western blotting. The results are shown in FIG. Regarding chestnut astringent skin, no band was observed in the approximately 55 kDa region corresponding to ω-5 gliadin.
○ Suppression evaluation 2:
Similarly, IgE immunoblotting evaluation was performed using serum from wheat-allergic patients. The results are shown in FIG. Regarding chestnut astringent skin, a band in the approximately 55 kDa region corresponding to ω-5 gliadin could not be confirmed as in FIG. 6.

<Experiment Example 8> (Food name - Causative substance - Additive material: Yogurt - Milk - Chestnut astringent skin)
Next, we investigated the suppressive effect on cow's milk allergy.
Specifically, it was evaluated as yogurt. This was evaluated as a food product in which the content of chestnut astringent skin was 10% in commercially available yogurt (Bifid's Plain Yogurt: Aeon Top Valu Co., Ltd.).

○ Suppression evaluation:
The concentration of casein contained in yogurt was measured by the sandwich ELISA method (measurement was performed using FASPEK ELISA II milk (casein) (manufactured by Morinaga Biochemical Research Institute, Inc.)).
The results are shown in FIG. Even when taking into account the fact that it is a 10% substitution, an even greater reduction effect can be confirmed. Therefore, it was found that the addition of tannin can have the effect of suppressing milk allergy.

<Experiment Example 9> (Food name - Causative substance - Additives: Soy milk yogurt - Soybean - Chestnut astringent skin)
Furthermore, the suppressive effect on soybean allergy was investigated.
Specifically, it was evaluated as soy milk yogurt. This was evaluated as a food product in which the content of chestnut astringent skin was 10% in commercially available soy milk yogurt (soy milk yogurt: Aeon Top Valu Co., Ltd.).

○ Suppression evaluation:
The concentration of β-conglycinin contained in soy milk yogurt was measured by the sandwich ELISA method (measurement was performed using FASPEK ELISA II soybeans (manufactured by Morinaga Biochemical Research Institute, Inc.)). In addition, evaluation was performed by measuring the complex protein concentration including other allergens (measurement was performed using FASTKIT ELISA Ver. III soybean (manufactured by Nippon Ham Co., Ltd.)).
The results are shown in FIG. 11. Even when taking into account the fact that it is a 10% substitution, an even greater reduction effect can be confirmed. Therefore, it was found that the addition of tannin can have the effect of suppressing soybean allergy.

<Experiment Example 10> (Food name - Causative substance - Additive material: Pudding - Milk & egg - Chestnut astringent skin)
Furthermore, we investigated the suppressive effects of foods containing multiple causative ingredients.
Specifically, we evaluated puddings containing milk and eggs. This was evaluated as a food product in which chestnut astringent skin was mixed into a commercially available pudding (Pucchin Pudding: Glico Dairy Products Co., Ltd.) so that the content of chestnut astringent skin was 10%.

○ Suppression evaluation:
The concentration of ovalbumin contained in purine was measured by the sandwich ELISA method (measurement was performed using FASPEK ELISA II egg white (manufactured by Morinaga Biochemical Research Institute, Inc.)). In addition, evaluation was performed by measuring the complex protein concentration including other allergens (measurement was performed using FASTKIT Elaza Ver. III Egg (manufactured by Nippon Ham Co., Ltd.)).
The results are shown in FIG. As is clear from the figure, a significant reduction effect can be confirmed (a significant reduction effect can be obtained by simply mixing in the food as a post-addition without heating the food itself). Therefore, it was found that the addition of tannin can have the effect of suppressing egg allergy and milk allergy.

As explained above, the use of tannins in food products made from wheat, soybeans, milk, or eggs as raw materials for suppressing the onset of allergies is effective, and allergy can be easily suppressed. On the other hand, it is possible to provide processed foods that have a pleasant flavor and texture.

According to the present invention, it is considered to be effective as an additive material to powdered milk from the viewpoint of suppressing the onset of allergies.

Claims (5)

Foods using wheat, soybeans, milk or eggs,
An allergy-inhibiting food characterized by adding a predetermined proportion of tannin to wheat flour or ground products, soybean flour or ground products, milk or liquid eggs. The allergy-inhibiting food according to claim 1, wherein the tannin is added as astringent peel powder, fruit peel powder, young fruit powder, or fruit tree leaf powder. Among the raw materials of food when tannins are not added, the amount of wheat, soybean, milk or liquid egg is 100 parts by weight,
3. The allergy-inhibiting food according to claim 2, characterized in that when tannin is added in the form of powder, the substitution ratio is 2 parts by weight or more and 15 parts by weight or less. A food using wheat,
The allergy-inhibiting food according to claim 1, characterized in that the wheat used is ω5-gliadin-deficient wheat. Use as an additive for suppressing the development of tannin allergies in foods that use wheat, soybeans, milk, or eggs as raw materials.