JP3476516B2 - New antibacterial substance produced by lactic acid bacteria - Google Patents

New antibacterial substance produced by lactic acid bacteria

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Publication number
JP3476516B2
JP3476516B2 JP28598393A JP28598393A JP3476516B2 JP 3476516 B2 JP3476516 B2 JP 3476516B2 JP 28598393 A JP28598393 A JP 28598393A JP 28598393 A JP28598393 A JP 28598393A JP 3476516 B2 JP3476516 B2 JP 3476516B2
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JP
Japan
Prior art keywords
antibacterial
added
lactic acid
antibacterial substance
peptide
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
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JP28598393A
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Japanese (ja)
Other versions
JPH06271415A (en
Inventor
秀範 竹中
実 上田
勇人 高田
甲三 大宅
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Kaneka Corp
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Kaneka Corp
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  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Agricultural Chemicals And Associated Chemicals (AREA)
  • Peptides Or Proteins (AREA)

Description

【発明の詳細な説明】Detailed Description of the Invention

【0001】[0001]

【産業上の利用分野】本発明は、乳酸菌産生の新規抗菌
物質に関し、更に詳しくは、乳酸菌株ラクトバチルス・
ヘルベティクスK−4(Lactobacillush
elveticusK―4、微工研菌寄12249号)
の産生する抗菌物質に関するものである。
BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel antibacterial substance produced by lactic acid bacteria, and more specifically, a lactic acid bacterium strain Lactobacillus
Helvetics K-4 (Lactobacillush
elveticus K-4, Microtech Lab.
The present invention relates to an antibacterial substance produced by.

【0002】[0002]

【従来の技術】乳酸菌産生の抗菌物質として、乳酸など
の有機酸、過酸化水素、及びジアセチル等の低分子化合
物がすでに知られているが、その他に蛋白性の抗菌物質
の存在も知られている。例えば、ラクトコッカス・ラク
ティス(Lact. lactis)産生のナイシン(Nisin )
〔「ネイチャー(Nature)」、3913、551、19
44〕や、ラクトコッカス・クレモリス(Lact. cremor
is)産生のディプロコッキン(diplococcin )の報告
〔「バイオケミカル・ジャーナル(Biochem. J. )、3
8、178、1944〕などがある。しかしながら、ナ
イシン以外の物質の構造は明らかにされていないのが現
状である。
2. Description of the Related Art Organic acids such as lactic acid, hydrogen peroxide, and low molecular weight compounds such as diacetyl are already known as antibacterial substances produced by lactic acid bacteria, but the existence of protein antibacterial substances is also known. There is. For example, Nisin produced by Lactococcus lactis
["Nature", 3913, 551, 19
44], and Lact. Cremoris (Lact. Cremor
is) production diplococcin report [Biochem. J., 3
8, 178, 1944]. However, at present, the structures of substances other than nisin have not been clarified.

【0003】また、ラクトバチルス・ヘルベティクス
は、ヨーグルトスターター、及びチーズスターターとし
て利用される有用な乳酸菌である。しかし、その発酵製
品に本発明で言う、ペプチド又はその複合体の様な高分
子の抗菌物質が産生されることはまだ知られていない。
Lactobacillus helveticus is a useful lactic acid bacterium used as a yogurt starter and a cheese starter. However, it has not yet been known that the fermented product produces a macromolecular antibacterial substance such as a peptide or a complex thereof according to the present invention.

【0004】[0004]

【発明が解決しようとする課題】上述のように、乳酸菌
が産生する抗菌物質を得ることは、食品の変敗、腐敗防
止の抗菌手段として、重要な技術と成り得る。このよう
な見地から、本発明者らは乳酸菌の産生の蛋白性抗菌物
質について研究を重ねたところ、乳酸菌株ラクトバチル
ス・ヘルベティクスK−4中の抗菌物質を精製・同定、
及びその一次構造の解明に成功し本発明を完成するに至
ったものである。従って、本発明の課題は、新規乳酸菌
の産生する特定の構造を有するペプチドからなる抗菌物
質、及び合成して得られた前記構造を有するペプチドか
らなる抗菌物質を提供することにある。
As described above, obtaining an antibacterial substance produced by lactic acid bacteria can be an important technique as an antibacterial means for preventing spoilage and spoilage of foods. From this point of view, the present inventors have conducted extensive research on proteinaceous antibacterial substances produced by lactic acid bacteria, and have purified and identified antibacterial substances in the lactic acid bacterium strain Lactobacillus helveticus K-4.
And its primary structure was successfully elucidated and the present invention was completed. Therefore, an object of the present invention is to provide an antibacterial substance composed of a peptide having a specific structure produced by a novel lactic acid bacterium, and an antibacterial substance composed of a peptide having the above structure obtained by synthesis.

【0005】[0005]

【課題を解決するための手段】すなわち、本発明は乳酸
菌株ラクトバチルス・ヘルベティクスK−4産生の、H
―Arg―Pro―Lys―His―Pro―Ile―
Lys―His―Gln―OHの構造を有するペプチド
からなる抗菌物質を内容とする。また、本発明は上記構
造を有するペプチドを合成して得られた抗菌物質を内容
とする。尚、上記構造のペプチドを構造の一部に有し、
且つ抗菌機能を有するペプチドであってもよく、また抗
菌ペプチドをデキストリン、デンプン等に増量を図る目
的で分散させた配合物質であってもよく、あるいは抗菌
ペプチドをポリリジン、グリシン等の抗菌力を有する他
の食品添加物とともに配合した物質であってもよい。
[Means for Solving the Problems] That is, the present invention relates to the production of H from lactic acid bacterial strain Lactobacillus helveticus K-4.
-Arg-Pro-Lys-His-Pro-Ile-
The content of the antibacterial substance is a peptide having a Lys-His-Gln-OH structure. The present invention also includes an antibacterial substance obtained by synthesizing the peptide having the above structure. Incidentally, having a peptide of the above structure in a part of the structure,
Further, it may be a peptide having an antibacterial function, or may be a compound substance in which the antibacterial peptide is dispersed in dextrin, starch or the like for the purpose of increasing the amount, or the antibacterial peptide has an antibacterial activity such as polylysine or glycine It may be a substance blended with other food additives.

【0006】本発明の抗菌物質は以下に述べるような方
法により分離できるが、これに限定されない。
The antibacterial substance of the present invention can be separated by the following method, but is not limited thereto.

【0007】[0007]

【実施例】以下、本発明を実施例に基づいて更に詳細に
説明するが、本発明はこれらに限定されるものではな
い。 実施例1 110℃で15分間滅菌した10%(W/W)還元脱脂
乳培地にラクトバチルス・ヘルベティクスK−4を1%
接種し24時間培養し、それを凝固させた。これを2回
繰り返したものを種菌とし、同培地に2%接種し72時
間培養して発酵乳を得た。次いで、日立高速遠心機で8
000rpm 、20 min. 遠心し、発酵乳から菌体を除き
培養上清を得た。以下、活性画分の決定は図1に示す抗
菌活性測定法(比濁法)で行い、精製は図2に示す抗菌
物質精製法で行った。各精製条件については表1〜3に
示した。
The present invention will be described in more detail based on the following examples, but the invention is not intended to be limited thereto. Example 1 1% of Lactobacillus helveticus K-4 was added to 10% (W / W) reduced skim milk medium sterilized at 110 ° C. for 15 minutes.
Inoculated and cultured for 24 hours and allowed to solidify. This was repeated twice and used as an inoculum, and 2% was inoculated into the same medium and cultured for 72 hours to obtain fermented milk. Then, using a Hitachi high-speed centrifuge, 8
The cells were removed from the fermented milk by centrifugation at 000 rpm for 20 min to obtain a culture supernatant. Hereinafter, the active fraction was determined by the antibacterial activity measurement method (nephelometry) shown in FIG. 1, and the purification was carried out by the antibacterial substance purification method shown in FIG. The purification conditions are shown in Tables 1 to 3.

【0008】[0008]

【表1】 [Table 1]

【0009】[0009]

【表2】 [Table 2]

【0010】[0010]

【表3】 [Table 3]

【0011】即ち、培養上清50mlをセファデックス
(Sephadex)G−25を担体としたゲル濾過により分離
し、活性画分を得た。更に精製を進めるため、S−セフ
ァロース(Sepharose )FFを担体とした陽イオン交換
により分離を行ったところ、高い抗菌活性を示すピーク
を得た。この活性画分をSDS−PAGEにより分析し
たところ単一バンドが得られた。更に、この成分の脱
塩、精製のため逆相HPLCにかけたところ、単一ピー
ク、単一バンドと高い抗菌活性を確認した。更に、この
抗菌物質の一次構造を決定するために、ペプチドシーケ
ンサー(アプライド・バイオシス社)により分析した結
果、H-Arg-Pro-Lys-His-Pro-Ile-Lys-His-Gln-OHとして
一次構造が決定された。分子量は1248ダルトンであ
った。精製の過程における抗菌活性については表4に示
した。ここで言うunitとは、被検菌の生育による濁度の
上昇を1%抑制する抗菌活性を1 unitとした。
That is, 50 ml of the culture supernatant was separated by gel filtration using Sephadex G-25 as a carrier to obtain an active fraction. For further purification, separation was carried out by cation exchange using S-Sepharose FF as a carrier, and a peak showing high antibacterial activity was obtained. When this active fraction was analyzed by SDS-PAGE, a single band was obtained. Further, when this component was subjected to reverse phase HPLC for desalting and purification, a single peak and a single band were confirmed to have high antibacterial activity. Furthermore, in order to determine the primary structure of this antibacterial substance, as a result of analysis by a peptide sequencer (Applied Biosys), the primary structure was H-Arg-Pro-Lys-His-Pro-Ile-Lys-His-Gln-OH. The structure was determined. The molecular weight was 1248 daltons. The antibacterial activity in the purification process is shown in Table 4. The term "unit" used herein means 1 unit of antibacterial activity that suppresses an increase in turbidity due to the growth of test bacteria by 1%.

【0012】[0012]

【表4】 [Table 4]

【0013】実施例2 うどんを表5に示す製法及び配合により調製し、これに
実施例1で得られた抗菌物質を配合し、10℃で保存テ
ストを実施した。pHはうどんと9倍量の蒸留水を均一
に混合した後測定した。一般生菌数については、標準寒
天培地に混釈して35℃で72時間培養し、コロニーの
数をカウントした。得られた結果を表6に示したが、精
製ペプチド1ppm の添加で充分高い抗菌活性を示した。
Example 2 Udon was prepared according to the production method and the formulation shown in Table 5, and the antibacterial substance obtained in Example 1 was added to this, and a storage test was carried out at 10 ° C. The pH was measured after uniformly mixing udon and 9 times the amount of distilled water. Regarding the number of general viable cells, the number of colonies was counted by pouring into a standard agar medium and culturing at 35 ° C. for 72 hours. The results obtained are shown in Table 6, and the addition of 1 ppm of the purified peptide showed a sufficiently high antibacterial activity.

【0014】[0014]

【表5】 [Table 5]

【0015】[0015]

【表6】 食品の変敗、腐敗は、その種類または形態により異な
り、ペプチドの添加量については、上記種類や形態によ
り適宜決定される。
[Table 6] Degradation and spoilage of food differ depending on the type or form thereof, and the amount of peptide added is appropriately determined depending on the type or form.

【0016】実施例3、比較例1、2 耐熱性を評価するにあたり、実施例1で得られた抗菌物
質を0.01M燐酸バッファー(H=4.5)に10
0ppmになるように溶解し、評価サンプルとした。標
準液体培地にE.coli(JCM 1649)を10
コ/g植菌したものを比較例1とした。同様に、標準
液体培地にE.coli(JCM 1649)を10
コ/g植菌し、燐酸バッファーを1%添加したものを比
較例2とした。標準液体培地にE.coli(JCM
1649)を10コ/g植菌し、評価サンプルを1%
添加したものを実施例3(A)とした。標準液体培地に
E.coli(JCM 1649)を10コ/g植菌
し、121℃、15分加熱した評価サンプルを1%添加
したものを実施例3(B)とした。各々を35℃、48
時間培養した後、標準寒天培地に希釈添加し35℃、7
2時間培養後、菌数の測定をした。結果は表7に示すと
おり、耐熱性が認められた。
Example 3, Comparative Examples 1 and 2 In evaluating the heat resistance, the antibacterial substance obtained in Example 1 was added to 0.01 M phosphate buffer ( PH = 4.5) at 10%.
It melt | dissolved so that it might become 0 ppm, and it was set as the evaluation sample. E. coli was added to standard liquid medium. coli (JCM 1649) 10
Comparative Example 1 was prepared by inoculating 3 cells / g. Similarly, standard liquid medium was added to E. coli. E. coli (JCM 1649) 10 3
Comparative Example 2 was prepared by inoculating co / g and adding 1% of phosphate buffer. E. coli was added to standard liquid medium. coli (JCM
1649) was inoculated with 10 3 cells / g and the evaluation sample was 1%.
The one added was designated as Example 3 (A). E. coli was added to standard liquid medium. Example 3 (B) was prepared by inoculating 10 3 cells / g of E. coli (JCM 1649) and adding 1% of the evaluation sample heated at 121 ° C. for 15 minutes. Each 35 ℃, 48
After culturing for a period of time, dilute and add to standard agar medium at 35 ° C for 7
After culturing for 2 hours, the number of bacteria was measured. As shown in Table 7, heat resistance was confirmed.

【0017】[0017]

【表7】 [Table 7]

【0018】実施例4 抗菌力のpH特性を評価するにあたり、実施例1で得ら
れた抗菌物質を100ppmになるように水に溶解後、
pHを3.5、4.5、6.5、8.5に調整し、評価
サンプルとした。標準液体培地にE.coli(JCM
1649)を10コ/g植菌し、評価サンプルを各
々1%添加し、各々を35℃、48時間培養した後、標
準寒天培地に希釈添加し、35℃、72時間培養後菌数
の測定をし、抗菌性を評価した。結果は表8に示すとお
り、広いpH領域で抗菌性が認められた。
Example 4 In evaluating the pH characteristics of antibacterial activity, the antibacterial substance obtained in Example 1 was dissolved in water to 100 ppm,
The pH was adjusted to 3.5, 4.5, 6.5, 8.5 and used as an evaluation sample. E. coli was added to standard liquid medium. coli (JCM
1649) was inoculated at a rate of 10 3 / g, 1% of the evaluation sample was added to each, and each was cultured at 35 ° C. for 48 hours, then diluted and added to a standard agar medium, and cultured at 35 ° C. for 72 hours to determine the number of bacteria. The measurement was performed to evaluate the antibacterial property. As shown in Table 8, the results showed that the antibacterial property was observed in a wide pH range.

【0019】[0019]

【表8】 [Table 8]

【0020】実施例5、比較例3 実施例1で得られた抗菌物質にポリリジンを添加した配
合物質の特性を評価するにあたり、標準液体培地にE.
coli(JCM 1649)を10コ/g植菌し、
ポリリジン(株式会社チッソ社製)1%溶液を1%添加
した試験区を実施例5(A)とし、ポリリジン1%と抗
菌物質0.5ppm添加の溶液を1%添加した試験区を
実施例5(B)とし、配合物質無添加のものを比較例3
とした。各々を35℃、48時間培養した後、標準寒天
培地に希釈添加し35℃、72時間培養後、菌数を測定
した。結果は表9に示すとおり、抗菌力を有する食品添
加物の抗菌性を高めることが認められた。
Example 5, Comparative Example 3 In evaluating the characteristics of the compounded substance obtained by adding polylysine to the antibacterial substance obtained in Example 1, E.
E. coli (JCM 1649) was inoculated with 10 3 cells / g,
A test section in which 1% of polylysine (manufactured by Chisso Corporation) was added as 1% was used as Example 5 (A), and a test section in which 1% of solution containing 1% of polylysine and 0.5 ppm of antibacterial substance was added was used as Example 5. Comparative Example 3 in which (B) is used and no compounded substance is added
And Each was cultured at 35 ° C. for 48 hours, diluted and added to a standard agar medium, cultured at 35 ° C. for 72 hours, and the number of bacteria was measured. The results, as shown in Table 9, were found to enhance the antibacterial properties of food additives having antibacterial activity.

【0021】[0021]

【表9】 [Table 9]

【0022】実施例6 実施例1で分離・同定したペプチドと同じシーケンスを
有するペプチドを合成し、それらの相同性を比較した。
ペプチド合成は、ベガ社製ペプチドカプラー2200を
用いて同相合成法〔R.B.メリフィールド(Merr
ifield)、「ジャーナル・オブ・ザ・アメリカン
・ケミカル・ソサイエティ(J.Am.Chem.So
c.)」Vo1.85,p149(1963)〕により
行った。 1.合成品の耐熱性評価 合成品の耐熱性を評価するにあたり、合成品を0.01
M燐酸バッファー(pH=4.5)に100ppmにな
るように溶解し、評価サンプルとした。標準液体培地に
E.coli(JCM 1649)を10コ/g植菌
したものを対照区、標準液体培地にE.coli(JC
M 1649)を10コ/g植菌し、評価サンプルを
1%加えたものを添加区1、標準液体培地にE.col
i(JCM 1649)を10コ/g植菌し、121
℃15分間加熱した評価サンプルを1%加えたものを添
加区2とした。各々を35℃、48時間培養した後、標
準寒天培地に希釈添加し35℃、72時間培養後、菌数
の測定をした。結果は表10に示すとおり、耐熱性が認
められた。
Example 6 Peptides having the same sequence as the peptides separated and identified in Example 1 were synthesized and their homology was compared.
Peptide synthesis was carried out by the in-phase synthesis method [P. B. Merrifield
ifiel), “Journal of the American Chemical Society (J. Am. Chem. So.
c. ) ”Vo 1.85, p149 (1963)]. 1. Evaluation of heat resistance of synthetic products When evaluating the heat resistance of synthetic products, 0.01
It was dissolved in M phosphate buffer (pH = 4.5) at 100 ppm to obtain an evaluation sample. E. coli was added to standard liquid medium. E. coli (JCM 1649) inoculated with 10 3 cells / g was used as a control, and E. coli (JC
M 1649) was inoculated at a rate of 10 3 / g, and 1% of the evaluation sample was added to the addition group 1, and the standard liquid medium was added to E. col
i (JCM 1649) was inoculated with 10 3 cells / g, 121
Addition section 2 was obtained by adding 1% of the evaluation sample heated at 15 ° C for 15 minutes. Each was cultured at 35 ° C. for 48 hours, diluted and added to a standard agar medium, and cultured at 35 ° C. for 72 hours, and then the number of bacteria was measured. As shown in Table 10, the heat resistance was confirmed.

【0023】[0023]

【表10】 [Table 10]

【0024】2.合成品のpH依存性試験 合成品の抗菌力のpH特性を評価するにあたり、合成品
を100ppmになるように水に溶解後、pHを3.
5、4.5、6.5、8.5に調整し、評価サンプルと
した。標準液体培地にE.coli(JCM 164
9)を10コ/g植菌し、評価サンプルを各々1%添
加し、各々を35℃、48時間培養後、標準寒天培地に
希釈添加し、35℃で72時間培養し菌数の測定をし、
抗菌性を評価した。結果は表11に示すように、広いp
H域で抗菌性が認められた。
2. PH Dependence Test of Synthetic Product In evaluating the pH characteristic of the antibacterial activity of the synthetic product, the synthetic product was dissolved in water to 100 ppm and then the pH was adjusted to 3.
The samples were adjusted to 5, 4.5, 6.5 and 8.5 and used as evaluation samples. E. coli was added to standard liquid medium. coli (JCM 164
9) was inoculated at a rate of 10 3 / g, 1% of each evaluation sample was added, and each was incubated at 35 ° C for 48 hours, diluted and added to a standard agar medium, and incubated at 35 ° C for 72 hours to measure the number of bacteria. And
The antibacterial property was evaluated. As shown in Table 11, the results show a wide p
Antibacterial properties were observed in the H range.

【0025】[0025]

【表11】 [Table 11]

【0026】3.合成品のグラム陰陽性菌に対する抗菌
効果 合成品のグラム陰陽性菌に対する抗菌効果を評価するに
あたり、合成品を100ppmになるように水に溶解
後、pHを4.5に調整し評価サンプルとした。標準液
体培地にE.coli(JCM 1649),S.au
reus(IAM1011)をそれぞれ10コ/g植
菌し、評価サンプルを各々1%添加し、35℃、48時
間培養後、標準寒天培地に希釈添加し、35℃で72時
間培養し菌数の測定を行ない評価した。結果は表12に
示すように、両菌種に対して抗菌性が認められた。
3. Antibacterial Effect of Synthetic Product Against Gram Yin Positive Bacteria In evaluating the antibacterial effect of the synthetic product against Gram negative positive bacteria, the synthetic product was dissolved in water to 100 ppm and the pH was adjusted to 4.5 to obtain an evaluation sample. . E. coli was added to standard liquid medium. coli (JCM 1649), S.I. au
Reus (IAM1011) was inoculated at 10 3 cells / g each, and 1% of the evaluation sample was added to each, and after culturing at 35 ° C. for 48 hours, diluted addition to standard agar medium was performed and culturing at 35 ° C. for 72 hours to determine the number of bacteria. The measurement was performed and evaluated. As a result, as shown in Table 12, antibacterial properties were recognized against both bacterial species.

【0027】[0027]

【表12】 [Table 12]

【0028】以上のように、合成ペプチドは乳酸菌産生
のペプチドと同等の性質を有し、該ペプチドが前記一次
構造のシーケンスを有することが確認できた。
As described above, it was confirmed that the synthetic peptide has the same properties as the peptide produced by lactic acid bacteria, and that the peptide has the sequence of the above primary structure.

【0029】[0029]

【発明の効果】本発明の抗菌物質は高い抗菌活性を示
し、食品の変敗、腐敗防止の抗菌手段として有効であ
る。
The antibacterial substance of the present invention exhibits a high antibacterial activity and is effective as an antibacterial means for preventing deterioration and spoilage of food.

【図面の簡単な説明】[Brief description of drawings]

【図1】抗菌活性測定方法の説明図である。FIG. 1 is an explanatory diagram of a method for measuring antibacterial activity.

【図2】抗菌物質精製法の説明図である。FIG. 2 is an explanatory diagram of a method for purifying an antibacterial substance.

───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.7 識別記号 FI //(C12P 21/02 C12P 21/02 C12R 1:225) C12R 1:225 (72)発明者 大宅 甲三 兵庫県加古川市平岡町山之上684−33− 10A−304 (56)参考文献 特開 平4−211360(JP,A) Journal of Food S cience,1986年,Vol.51,N o.5,p.1248−1252 (58)調査した分野(Int.Cl.7,DB名) C07K 7/06 REGISTRY(STN) CA(STN)─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. 7 Identification code FI // (C12P 21/02 C12P 21/02 C12R 1: 225) C12R 1: 225 (72) Inventor Kozo Kozo Kakogawa City, Hyogo Prefecture 684-3 33-10A-304 Hiraoka-cho (56) Reference: Japanese Patent Laid-Open No. 4-211360 (JP, A) Journal of Food Science, 1986, Vol. 51, No. 5, p. 1248-1252 (58) Fields surveyed (Int.Cl. 7 , DB name) C07K 7/06 REGISTRY (STN) CA (STN)

Claims (2)

(57)【特許請求の範囲】(57) [Claims] 【請求項1】 ラクトバチルス・ヘルベティクスK−4
(LactobacillushelveticusK
―4、微工研菌寄12249号)の産生する、H―Ar
g―Pro―Lys―His―Pro―Ile―Lys
―His―Gln―OHの構造であるペプチドからなる
抗菌物質。
1. Lactobacillus helveticus K-4
(Lactobacillus helveticus K
-4, H-Ar produced by Microtech Lab.
g-Pro-Lys-His-Pro-Ile-Lys
-An antibacterial substance composed of a peptide having a structure of His-Gln-OH.
【請求項2】 請求項1記載の構造であるペプチドを合
成して得られた抗菌物質。
2. An antibacterial substance obtained by synthesizing the peptide having the structure according to claim 1.
JP28598393A 1993-01-25 1993-10-19 New antibacterial substance produced by lactic acid bacteria Expired - Lifetime JP3476516B2 (en)

Priority Applications (1)

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Applications Claiming Priority (3)

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JP5-29814 1993-01-25
JP2981493 1993-01-25
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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7666996B2 (en) 2000-03-01 2010-02-23 Peptera Pharmaceuticals Ltd Casein derived peptides and uses thereof

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3040293B2 (en) * 1993-10-27 2000-05-15 多聞酒造株式会社 Food preservatives
JP3277251B1 (en) 2001-03-30 2002-04-22 オリエンタル酵母工業株式会社 Novel lactic acid bacteria and fermented flavor liquid containing the same
JP7160652B2 (en) * 2018-11-29 2022-10-25 雪印メグミルク株式会社 Periodontal disease preventive composition

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
Journal of Food Science,1986年,Vol.51,No.5,p.1248−1252

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7666996B2 (en) 2000-03-01 2010-02-23 Peptera Pharmaceuticals Ltd Casein derived peptides and uses thereof

Also Published As

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