JP3489930B2 - Cancer prevention food - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a cancer-preventing food containing isoflavones obtained by allowing microorganisms to act on soymilk, and a method for producing the same.

[0002]

2. Description of the Related Art Isoflavones are contained in soybeans in an amount of 0.1 to 0.
It is contained in an amount of 4% by weight (hereinafter, simply referred to as "%"), and most of it exists in the form of glycosides such as genistin and daidzin. Genistein and daidzein, which are aglycones of genistin and daidzin, are expected to have a chemopreventive effect on cancer. Anti-cancer-related effects of genistein and daidzein include female hormone-like effects (KDR Setchell, In Estrogens in the Envir
onment, ed by JA McLachlan, pp60 ~ 85p Elsevier
Science Publishing Co, Inc, New York, 1985), Inhibition of tyrosine kinase activity (T. Akiyama, et al,
J. Biol. Chem., 262, 5592, 1987), inhibitory effect on cancer cell metastasis (SC Mueller et al, J. Cell Biol, 119,
1309, 1992), inhibition of angiogenesis (T. Fotsis, et a
l, Proc. Natl. Acad Sci. USA, 90, 2690, 1993), growth inhibition of cultured cancer cells (A. Okura, et al, Biochem. Bi.
Ophys.Res. Commun, 157, 183, 1988), suppression of oncogene expression (J. Zwiller, et al, Oncogene, 6, 219, 1)
991), suppression of experimental carcinogenesis (OP Sharma, et al, J.
Steroid Biochem. Mol. Biol, 43, 557, 1992), inhibition of atypical cryptogenesis in colonic epithelium (VE Steel
e, et al, J. Nutr, 125, 713S, 1995), promotion of induction of differentiation of cancer cells (K. Kiguchi, et al, Cancer Commun, 2,
271, 1990), antioxidant activity and anti-inflammatory effect (H. Wei, et a
l, Nutr. Cancer, 20, 1, 1993) and the like are known.

Serum LDL lowering action (F. Balmis, et al, J. N.) as a function of isoflavone other than anticancer action.
utr, 125, 803S, 1995) and suppression of bone resorption (JJ. Anderso
n, et al, J. Nutr, 125, 799S, 1995) and suppression of nitric oxide production in macrophages (W. Krol, et al, Biochem
Phamacol, 50, 1031, 1995) and the like are known, and they are expected to have an effect of improving lipid metabolism, an anti-atherogenic effect, an anti-osteoporosis effect, an anti-inflammatory effect, or the like. Fermented soybeans such as tempeh and miso are known as foods that contain aglycone isoflavones (genistein, daidzein, etc.), which are thought to have chemopreventive effects on cancer (H. Wang and PA Murphy). , J. Agr
ic. Food Chem, 42, 1666, 1994; H. Wang and PA M
urphy, J. Agric. Food Chem, 42, 1674, 1994).

Therefore, it is conceivable to produce foods containing genistein and daidzein by using soymilk which is a hydrolyzed extract of soybean, but in many cases, isoflavones are decreased in the production process of these foods and the final product Their content in the product is low. For example, tofu has a large decrease in total isoflavone content during the hydrolyzing process.

Therefore, an object of the present invention is to provide a method for producing a food containing a large amount of isoflavones and having a cancer-preventing effect.

[0006]

In view of such circumstances, the present inventors have conducted diligent research to obtain foods containing a large amount of isoflavones, and as a result, have the ability to release isoflavones from isoflavone glycosides. The present invention has been completed by finding that a cancer-preventing food containing a large amount of isoflavones can be obtained by screening microorganisms and treating soymilk with it.

That is, the present invention is one or more microorganisms selected from Lactobacillus microorganisms, Bifidobacterium microorganisms, Streptococcus microorganisms, Bacillus microorganisms, Saccharomyces microorganisms, Torulaspora microorganisms and Candida microorganisms. It is characterized in that a microorganism capable of releasing isoflavones by acting on isoflavone glycosides in soy milk is allowed to act on soy milk to obtain soy milk having an isoflavone content of 4 times or more that of untreated soy milk. The present invention provides a method for producing a cancer preventive food.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The soybean milk used as a raw material in the present invention is preferably made of fat-containing whole soybeans, dehulled soybeans, flaked soybeans, etc. .

Soymilk is prepared by soaking the raw material in water and then adding hot water or water.
It can be produced by adding hot water containing 5 to 1.0% of sodium carbonate and milling, removing okara, and sterilizing by heating. The soybean milk used in the present invention was produced by any method. It may be one.

Soy milk contains sugars used in foods such as sucrose, glucose, fructose and invert sugar for subsequent microbial treatment;
Nutrients necessary for the growth of microorganisms such as meat extract, peptone, yeast extract and peptides may be added. Further, in order to adjust the pH to the optimum pH of the microorganism, soy milk may be added with acids such as citric acid, malic acid, ascorbic acid, lactic acid and acetic acid used in foods.

The cancer-preventing food of the present invention is obtained by allowing microorganisms to act on soymilk. Microorganisms used here have the ability to act on isoflavone glycosides in soymilk to release isoflavones, Lactobacillus microorganisms, Bifidobacterium microorganisms, Streptococcus microorganisms, Bacillus microorganisms, Saccharomyces microorganisms, One or more microorganisms selected from the microorganisms of the genus Torluspora and microorganisms of the genus Candida are preferred. Specifically, the following microorganisms can be mentioned. Lactobacillus acidophilus YIT 0168 (FERM P-6262) Lactobacillus acidophilus JCM 1229 Lactobacillus gasseri DSM 20243 Lactobacillus plantarum ATCC 14947 Lactobacillus buchneri ATCC 4005 Lactobacillus Lactobacillus JCM 1126 Lactobacillus brevis ATCC 14869 Lactobacillus rhamnosus ATCC 7469 Lactobacillus rhamnosus ATCC 53103 Lactobacillus kefir NRIC 1693 Lactobacillus paracasei NCDO 151 Lactobacillus crispatum bifernum PITFERUM PYR 901 (FERM P-15490) Bifidobacterium adolescentis ATCC 15703 Bifidobacterium infantis ATCC 25962 Bifidobacterium breve YIT 4065 CBS 705 Torulaspora delbrueckii IFO 425 Candida kefyr IFO 10287 Among these, particularly preferable microorganisms are those in which the amount of isoflavones is 4 times or more that of untreated soymilk, that is, the increase rate is 300% or more.

The method for causing the above-mentioned microorganisms to act on soymilk is not particularly limited. For example, after inoculating the soymilk liquid of the cultured microorganisms, the temperature and time suitable for the microorganisms and the aerobic property of the aerobic bacteria can be obtained. The fermentation may be performed by appropriately determining the conditions. The fermentation may be a mixed fermentation in which a plurality of strains are combined, or a continuous fermentation in which a plurality of strains are combined.

The soybean milk on which the microorganisms act can be directly produced as a cancer-preventing food, but additives commonly used in foods and oral medicines may be added. The additives used here include sugars, proteins, lipids,
Vitamins, plant extracts, animal extracts, microbial extracts,
Examples include fragrances and coloring agents. Further, the cancer-preventing food is not limited to soy milk drinks, and various kinds such as soy milk yogurt, soy milk pudding, and tofu can be mentioned.

[0014]

INDUSTRIAL APPLICABILITY The cancer-preventing food of the present invention contains a large amount of isoflavones having a cancer-preventing effect such as daidzein and genistein. Moreover, since daidzein and genistein show antioxidant activity against active oxygen, the food of the present invention can also be expected to have antioxidant activity.

[0015]

The present invention will be described in more detail with reference to the following examples, but the present invention is not limited thereto.

Example 1 (1) Microbial Treatment of Soymilk (Fermentation) Soymilk (5% crude protein, 3% crude fat, Brix 12, p)
H7.4) 1kg and glucose 10g are mixed and p
After adjusting to H6.8, steam sterilization was performed at 100 ° C. for 90 minutes to prepare soybean milk for fermentation. Precultured microorganisms (Table 1)
After inoculating the soybean milk solution with the above-mentioned bacterial solution, static culture was carried out at 30 ° C. or 37 ° C. for a culture time in which fermentation was confirmed. In the aerobic fermentation, the culture vessel was capped with a breathable material such as a cotton stopper or a silicone stopper, and in the anaerobic fermentation, the gas phase of the culture vessel was replaced with nitrogen and then sealed. As a result, as shown in Table 1, it was shown that the soybean milk was fermented by each bacterial strain and the pH was lowered.

[0017]

[Table 1]

(2) Determination of isoflavone content in soymilk after microbial treatment 3 ml of ethanol was added to 1 ml of the fermented soybean milk obtained in (1), thoroughly mixed, and then the supernatant obtained by centrifugation was used as a membrane. It was filtered through a filter. This solution was subjected to high performance liquid chromatography to quantify isoflavones. The condition of high performance liquid chromatography is column YMC-Pack.
C4 (4.6-150 mm), mobile phase 10% acetic acid / methanol solution (73:27), column temperature 50 ° C., flow rate 2 ml
/ Min, detection UV 260 nm. The isoflavone content is shown in Table 2.

[0019]

[Table 2]

Lactobacillus casei, Lactobacillus par
acasei, Lactobascillus brevis, Lactobacillus rhamn
osus, Bifidobacterium breve, Bifidobacterium bifi
dum and Bifidobacterium adolescentis had very high isoflavone-forming ability. From this, it can be seen that the microorganisms of each of the bacterial species shown here are useful for the production of soymilk-processed food containing isoflavone.

Example 2 Treatment of soymilk with aerobic microorganisms and measurement of isoflavone content after the treatment: For the soybean milk for fermentation prepared in Example (1),
After inoculating the precultured aerobic microbial fluid,
The culture was shaken aerobically for 2 days to obtain a fermented soymilk product. The isoflavones daidzein and genistein were quantified from these fermented products according to the method described in Example 1 (2).

[0022]

[Table 3]

As shown in Table 3, it was shown that the fermented soybean milk produced by each bacterial strain contained a large amount of isoflavones daidzein and genistein, as compared with soybean milk. This shows that these microorganisms are useful for the production of processed soymilk containing isoflavone.

─────────────────────────────────────────────────── ─── Continuation of front page (51) Int.Cl. ⁷ Identification code FI A23L 2/52 A23L 2/00 F (72) Inventor Teruo Yokokura 1-1-19 Higashishimbashi, Minato-ku, Tokyo Yakult Honsha Co., Ltd. In-house (56) Reference JP-A-3-201944 (JP, A) JP-A-2-13354 (JP, A) JP-A-49-14663 (JP, A) (58) Fields investigated (Int.Cl. ⁷ , DB name) A23L 1/30 A23L 1/20 A23C 11/10

Claims (2)

(57) [Claims] 1. One or more microorganisms selected from Lactobacillus microorganisms, Bifidobacterium microorganisms, Streptococcus microorganisms, Bacillus microorganisms, Saccharomyces microorganisms, Torulaspora microorganisms and Candida microorganisms, Cancer characterized by causing soymilk to act on a soymilk with a microorganism capable of releasing isoflavones by acting on isoflavone glycosides in soymilk to obtain soymilk having an isoflavone content of 4 times or more that of untreated soymilk. Manufacturing method of preventive food. 2. The method according to claim 1, wherein the isoflavones are genistein or daidzein.