JP3530674B2 - Mutagenic substance absorption inhibitory food - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a lactic acid bacterium having a high ability to adsorb a mutagenic substance and / or an ability to inhibit absorption into the human body, and a food using the same. Of course, especially, foods for specified health use, health foods,
It can be used for the production of nutritional foods.

[0002]

2. Description of the Related Art In recent years, cancer has been the leading cause of mortality in humans, and part of the cause of cancer in humans is due to dietary factors. There are many carcinogenic mutagenic substances in the dietary ingredients that we routinely ingest, although the amount is very small. Mutagenic substances contained in foods include 3-amino-1-methyl-5H-pyrido [4,3-b] -indole (hereinafter,
(Abbreviated as "Trp-P1"), dioxins that are abundant in seafood as a result of bioconcentration, aflatoxins produced by mold grown in foods, and the like are known. Lactic acid bacteria are known to adsorb mutagenic substances to their bacterial cells (Anim. Sci. Technol. 66: 430.
-435, 1995). However, the adsorbing ability of the mutagenic substance of Streptococcus thermophilus, which is a starter for yogurt, has not been examined and no report has been made.

Furthermore, using Streptococcus thermophilus, especially OLS 3059 strain, actually producing a food excellent in mutagenic substance absorption inhibiting ability, and actually confirming its outstanding effect, etc. have been carried out at all. Never.

[0004]

The present invention focuses on the fact that the cause of carcinogenesis is due to the mutagenic substance contained in food as described above, and suppresses carcinogenesis by this mutagenic substance. It was made for the purpose.

[0005]

[Means for Solving the Problems] As a result of conducting research from various fields in order to achieve the above object, even if a food containing a mutagenic substance is ingested, the mutagenic substance is adsorbed and / or
Or, if it is prevented from being absorbed into the body (in the blood) from the digestive organs such as the small intestine, the mutagenic substance is eventually excreted outside the body without being taken into the body, and the carcinogenic mechanism eventually functions. It was in view of disappearing.

From the above viewpoint, the inventors have
As a result of diligent studies on the ability to adsorb mutagenic substances centered on lactic acid bacteria that have been used as yogurt starters, it was found that the ability to adsorb mutagenic substances to Streptococcus thermophilus cells was particularly high.
Then, when the effect of Streptococcus thermophilus on the absorption of the mutagenic substance in the small intestine was examined, it was suggested that this bacterium inhibits the absorption of the mutagen. Therefore, as an example of an actual food, when non-fat dry milk emulsion containing the bacterium is administered to an animal, the absorption of the mutagenic substance is inhibited, and the food containing the bacterium inhibits the absorption of the mutagen. And completed the present invention.

That is, the present invention relates to a lactic acid bacterium having a high ability to adsorb and / or inhibit the absorption of a mutagenic substance, and a mutagenic substance absorption-inhibiting food using the same, that is, a mutagenic substance to a lactic acid bacterium. The present invention relates to a food that is adsorbed and is not transferred to the body and / or a mutagen is retained in the digestive tract and is not absorbed into the body. In the present invention, food includes beverages.
Hereinafter, the present invention will be described in detail.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, as lactic acid bacteria, those having a property of adsorbing a mutagenic substance such as Trp-P1 and MelQx and / or inhibiting the absorption thereof can be widely used, and Lactobacillus casei, Examples thereof include Bulgaricus, Acidophilus, and Bifidobacteria, but Streptococcus thermophilus (Streptococcus) is particularly used in food.
thermophilus) is preferred.

The Streptococcus thermophilus used in the present invention is separated from natural or various fermented milk.
Can be collected. The Streptococcus thermophilus cells used in the present invention have a high ability to adsorb mutagenic substances at pH (pH 3 to 8) in the stomach and small intestine after meal, but the mutagenic substance adsorption rate is pH 3 In 6
A Streptococcus thermophilus strain of 0% or more and 80% or more at pH 5 to 8 is desirable.

Then, as a result of extensively screening lactic acid bacteria having such useful properties, the target lactic acid bacteria were successfully screened. Moreover, as is clear from the examples described below, the bacterium not only has the ability to inhibit the absorption of mutagenic substances, it has no safety problems and is useful as a food product. It has also been found that it has the following properties, and this strain was identified as Streptococcus thermophilus OLS 3059 strain (Strept.
ococcus thermophilus OLS 3
059) and deposited as FERMP-15487 at the Institute of Biotechnology, Institute of Industrial Science and Technology. In addition to the above-mentioned properties, this bacterium has the same mycological properties as Streptococcus thermophilus and can be sufficiently used as a yogurt starter.

The Streptococcus used in the present invention does not necessarily have to be a live bacterium. The Streptococcus thermophilus cells are not only produced as concentrated cells obtained by culturing the bacterium but also as freeze-dried or spray-dried cells. Further, a food containing the bacterium is produced by adding concentrated bacterium or dried bacterium of the bacterium to various foods, or by fermenting the bacterium using a starter. Examples thereof include concentrated bacterial cells and dried bacterial cells of the present bacterium, beverages and confectionery to which the bacterial cells of the bacterium are added, desserts, fermented milk fermented with the bacterium, kefir, and the like.

Next, examples of the present invention will be described. In this Example, Trp-P1 was used as the mutagenic substance.
Was used.

[0013]

[Example 1: Production of lactic acid bacterial cells] Streptococcus
Thermophilus OLS 3059 (FERM P-1
5487) in PTY medium (trypticase-peptone (BBL): 8 g; phytonpeptone (BBL): 3)
g; Yeast extract (Difco): 5 g; NaCl: 5
g; K ₂ HPO ₄ : 2 g; KH ₂ PO ₄ : 3 g; MgCl ₂
-7H ₂ O: O, 5g; cysteine hydrochloride: 0.5 g;
FeSO ₄ -7H ₂ O: 10 mg; glucose: 20 g;
It was cultured at 37 ° C. for 18 hours in 1000 ml of water; pH 6.5). After culturing, the cells were collected by centrifugation. further,
The cells were washed twice with 0.1 mM phosphate buffer (pH 6.8) to produce concentrated bacterial cells. Lyophilized cells were produced by freeze-drying concentrated cells.

[0014]

[Example 2: Trp-P1 adsorption ability of lactic acid bacterial cells] Streptococcus thermophilus OLS 3059 (F
ERM P-15487) (hereinafter sometimes referred to as this strain), lyophilized cells (5 mg / ml), Trp-P1
(50 μg / ml) in 50 mM citrate buffer (pH
3, 5, 7) or a phosphate buffer (pH 7.9) and suspended at 37 ° C. for 5 minutes. After the treatment, the centrifuged supernatant was sterile filtered to measure the concentration of Trp-P1 contained in the filtrate, and the adsorption rate of Trp-P1 was calculated. The adsorption rate (%) was calculated as follows. Adsorption rate (%) = 100 × (50−measured value) / 50

The adsorption rate (%) of this strain was 64.3 and 9 for the citrate buffer solution (pH 3, 5, and 7), respectively.
1.6, 89.4, phosphate buffer (pH 7.9)
In the case of, it was 87.7 and 84.9. The adsorption rate (%) of Lactobacillus bulgaricus (ATCC 11977) was 68.5, 85.0, 33.
It was 6, 46.3 and 32.1. As is clear from the above results, the bacterial strains of the present strain show a Trp-P1 adsorption capacity of 80% or more at pH 5 to 9 and 60% or more at pH 3,
It was confirmed that Trp-P1 was adsorbed at the pH in the digestive tract.

[0016]

Example 3: Trp-P1 from the small intestine by lactic acid bacteria
Absorption inhibition] In the test, F344 strain rats (male: body weight 210 to 250 g) fasted for 16 hours were used. Under anesthesia with sodium phenobarbital, the abdomen of the rat was incised and the small intestine was ligated with silk thread to form a loop having a length of 5 cm. Loop is jejunum (6-11 cm below pylorus of stomach)
And ileum (5-10 cm above the ileocecal valve). A sample prepared by dissolving Trp-P1 (5 μg / ml) in physiological saline, or a bacterium (5 mg / ml) of this strain prepared in the same manner as in Example 1 was suspended in physiological saline to prepare Trp-P.
1 (5 μg / ml) dissolved sample, 0.5 ml was injected into the loop, and Tr left in the loop after 1 hour
p-P1 was quantified.

As a result, the residual Trp-P1 (μg / m
l) was as follows. (A) Bacterial cell-free sample group (five rats / group, (B) and (C) are the same.) Jejunal loop: 0.25; Ileal loop: 0.32 (B) This strain bacterial cell-containing sample jejunum Loop: 0.53; ileal loop: 0.61 (C) Lactobacillus bulgaricus cell-added sample jejunal loop: 0.28; ileal loop: 0.47

As is clear from the above, the residual Trp-P1 concentration in the loop injected with the sample in which the strain was suspended was significantly higher than the residual Trp-P1 concentration in the loop injected with the sample containing no bacterial cells. It was as high as (p <0.05 (t-test)), and the absorption of Trp-P1 in the small intestinal loop was inhibited by this bacterium. In addition, when a sample in which cells of Lactobacillus bulgaricus having a low Trp-P1 adsorption capacity at the pH in the digestive tract were added in place of the cells of this strain was injected into the loop, Trp-P1 remaining in the loop was The concentration was not different from the residual Trp-P1 concentration in the loop injected with the sample containing no bacterial cells.

[0019]

[Example 4] Production of lactic acid bacterium beverage and Trp of this beverage
-Inhibition of absorption of P1 in the digestive tract: 10% of the strain of the present strain (FERM P-15487) prepared in Example 1 was used.
0.5% was added to the non-fat dry milk powder to prepare a lactic acid bacterium beverage. Trp-P1 (250 μg / m
1 ml of the sample supplemented with 1) was administered to a F344 strain rat (male, body weight 220 to 250 g) by a gastric probe. Trp-P in portal blood 0, 20, 60 minutes after administration of the sample
1 concentration was measured. As a control, a sample prepared by adding Trp-P1 to 10% nonfat dry milk was similarly administered to rats,
The Trp-P1 concentration in portal blood was measured.

As a result, the amount of Trp-P1 (μ in the blood of rats administered with the control drink and the lactic acid bacteria drink containing this strain) was measured.
(g / ml) was as follows. (A) 10% non-fat dry milk 15 minutes later: 0.15; 30 minutes later: 0.18; 60 minutes later: 0.12 (B) 0.5% non-fat dry milk emulsion added with this strain 15 minutes later: 0. 13; 30 minutes later: 0.12; 60 minutes later: 0.07

As is clear from the above results, T in the portal vein
The rp-P1 concentration was significantly (p <0.05 (t-test)) lower in the non-fat dry milk emulsion-administered group added with the strain of this strain than in the non-fat dry milk emulsion-administered group (all 5 rats / group). It is a value, and it was confirmed that a lactic acid bacterium beverage containing the present bacterium inhibits Trp-P1 absorption.

[0022]

[Example 5: Yogurt product with pulp] HM pectin (DE56) 1 kg, orange pulp 20 kg, sugar 25
kg was dissolved and mixed in 54 kg of water, sterilized at 95 ° C. for 10 minutes, and cooled to 20 ° C. to prepare a fruit preparation. On the other hand, using this strain produced in Example 1, fermented milk containing 12% SNF was produced in accordance with a conventional method, and 233 kg of this fermented milk was mixed with 100 kg of the above fruit preparation by stirring for 3 minutes to give a viscosity of 4700 c.
A yogurt product containing pulp (5 ° C.) was produced.

[0023]

Example 6: Jelly product Liquid sugar 26 (kg) Carrageenan 1.5 Fruit juice 2 Citric acid 0.8 Water 69.7 After the above ingredients were dissolved by heating to 80 ° C, the mixture was cooled and held at 50 ° C. Next, 0.04 of the concentrated bacterial cells of this strain produced in Example 1
After 5 g was added and mixed, 100 g each was filled in a jelly cup and immediately cooled to 10 ° C. to produce a jelly product.

[0024]

[Example 7: Pudding products] Skim milk powder 8 (%) Vegetable oil / fat 8 Sugar 12 Water candy 2 Egg yolk 1 Gelatin 1 Carrageenan 0.05 Emulsifier 0.3 Coloring agent / Flavor 0.2 Water 58.45 The above components are 60 After dissolution homogenization at ℃, it was sterilized at 110 ℃ for 15 seconds. After cooling to 50 ° C., 0.05% of the concentrated bacterial strain of the present strain produced in Example 1 was added and immediately cooled to produce a purine product.

[0025]

[Example 8: Bavarois product] Sugar 15 (%) Skim milk powder 7 Vegetable oil / fat 5 Gelling agent / Foaming agent 3.0 Flavoring agent / Coloring agent 0.1 Water 72.85 Dissolve the above ingredients at 60 ° C After conversion, it was sterilized at 110 ° C. for 15 seconds. After cooling to 50 ° C., 0.05% of the concentrated strain of the present strain produced in Example 1 was added and mixed. Then, the mixture was whipped so that the overrun was 90% and then cooled and solidified to produce a Bavarois product.

[0026]

EFFECTS OF THE INVENTION Lactic acid bacteria, such as Streptococcus thermophilus cells, have a wide pH range (Trp-in the gastric and small intestinal pH (pH 3 to 9) after human eating).
A food containing P1 and having the ability to adsorb P1 and Trp-
Co-administration of P1 to rats inhibited Trp-P1 absorption. Therefore, the present invention can provide a food that is safe and has a health maintenance function.

─────────────────────────────────────────────────── ─── Continuation of the front page (56) Reference JP-A-7-75565 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/28-1/30 C12N 1 / 20 A61K 35/74

Claims (3)

(57) [Claims] 1. A mutagenic substance absorption-inhibiting food, comprising a lactic acid bacterium, Streptococcus thermophilus, which has a high mutagenic substance adsorption and / or absorption inhibiting ability. 2. A lactic acid bacterium, Streptococcus thermophilus, which has a high ability to adsorb and / or inhibit absorption of a mutagen, is obtained by Streptococcus thermophilus OLS.
3059 (FERM P-15487), a mutagenic substance absorption-inhibiting food. 3. A lactic acid bacterium, Streptococcus thermophilus OLS 3059 (FERM P-15487), which has a high ability to adsorb and / or inhibit the absorption of a mutagenic substance.