JP4426588B2 - プロバイオティック微生物を含有する食用オリーブ - Google Patents
プロバイオティック微生物を含有する食用オリーブ Download PDFInfo
- Publication number
- JP4426588B2 JP4426588B2 JP2006541866A JP2006541866A JP4426588B2 JP 4426588 B2 JP4426588 B2 JP 4426588B2 JP 2006541866 A JP2006541866 A JP 2006541866A JP 2006541866 A JP2006541866 A JP 2006541866A JP 4426588 B2 JP4426588 B2 JP 4426588B2
- Authority
- JP
- Japan
- Prior art keywords
- impc
- probiotic
- olives
- edible
- paracasei
- 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.)
- Active
Links
- 239000006041 probiotic Substances 0.000 title claims abstract description 30
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 30
- 230000000529 probiotic effect Effects 0.000 title claims abstract description 28
- 241000207836 Olea <angiosperm> Species 0.000 title claims abstract description 21
- 244000005700 microbiome Species 0.000 title claims abstract description 19
- 235000013305 food Nutrition 0.000 claims abstract description 22
- 241000186660 Lactobacillus Species 0.000 claims abstract description 6
- 241000186605 Lactobacillus paracasei Species 0.000 claims description 28
- 241000894006 Bacteria Species 0.000 claims description 25
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 16
- 240000007817 Olea europaea Species 0.000 claims description 10
- 235000014655 lactic acid Nutrition 0.000 claims description 8
- 239000004310 lactic acid Substances 0.000 claims description 8
- 241000186000 Bifidobacterium Species 0.000 abstract description 8
- 238000000034 method Methods 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 210000001035 gastrointestinal tract Anatomy 0.000 abstract description 4
- 241001465754 Metazoa Species 0.000 abstract description 3
- 239000008267 milk Substances 0.000 abstract description 2
- 210000004080 milk Anatomy 0.000 abstract description 2
- 235000013336 milk Nutrition 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 12
- 210000003097 mucus Anatomy 0.000 description 9
- 230000000968 intestinal effect Effects 0.000 description 8
- 230000001580 bacterial effect Effects 0.000 description 7
- 238000002474 experimental method Methods 0.000 description 7
- 239000011780 sodium chloride Substances 0.000 description 7
- 238000011282 treatment Methods 0.000 description 7
- 239000000725 suspension Substances 0.000 description 6
- 239000003613 bile acid Substances 0.000 description 5
- 235000013365 dairy product Nutrition 0.000 description 5
- 210000004051 gastric juice Anatomy 0.000 description 5
- 241000218588 Lactobacillus rhamnosus Species 0.000 description 4
- 239000006872 mrs medium Substances 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 241001608472 Bifidobacterium longum Species 0.000 description 3
- 241001284352 Terminalia buceras Species 0.000 description 3
- 229940009291 bifidobacterium longum Drugs 0.000 description 3
- 244000005709 gut microbiome Species 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000003287 optical effect Effects 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 230000035899 viability Effects 0.000 description 3
- 235000013618 yogurt Nutrition 0.000 description 3
- HSINOMROUCMIEA-FGVHQWLLSA-N (2s,4r)-4-[(3r,5s,6r,7r,8s,9s,10s,13r,14s,17r)-6-ethyl-3,7-dihydroxy-10,13-dimethyl-2,3,4,5,6,7,8,9,11,12,14,15,16,17-tetradecahydro-1h-cyclopenta[a]phenanthren-17-yl]-2-methylpentanoic acid Chemical compound C([C@@]12C)C[C@@H](O)C[C@H]1[C@@H](CC)[C@@H](O)[C@@H]1[C@@H]2CC[C@]2(C)[C@@H]([C@H](C)C[C@H](C)C(O)=O)CC[C@H]21 HSINOMROUCMIEA-FGVHQWLLSA-N 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 2
- 241000978403 Bifidobacterium bifidum LMG 13195 Species 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 208000018522 Gastrointestinal disease Diseases 0.000 description 2
- 206010020751 Hypersensitivity Diseases 0.000 description 2
- 241000917009 Lactobacillus rhamnosus GG Species 0.000 description 2
- 239000008272 agar Substances 0.000 description 2
- 230000007815 allergy Effects 0.000 description 2
- 230000003115 biocidal effect Effects 0.000 description 2
- 239000012267 brine Substances 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- 230000037406 food intake Effects 0.000 description 2
- 230000002496 gastric effect Effects 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 229940059406 lactobacillus rhamnosus gg Drugs 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000002609 medium Substances 0.000 description 2
- 244000052769 pathogen Species 0.000 description 2
- 230000035755 proliferation Effects 0.000 description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000000758 substrate Substances 0.000 description 2
- 230000004083 survival effect Effects 0.000 description 2
- OZFAFGSSMRRTDW-UHFFFAOYSA-N (2,4-dichlorophenyl) benzenesulfonate Chemical compound ClC1=CC(Cl)=CC=C1OS(=O)(=O)C1=CC=CC=C1 OZFAFGSSMRRTDW-UHFFFAOYSA-N 0.000 description 1
- 241001153886 Ami Species 0.000 description 1
- 101100167641 Arabidopsis thaliana CLV1 gene Proteins 0.000 description 1
- 241000186016 Bifidobacterium bifidum Species 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 239000012591 Dulbecco’s Phosphate Buffered Saline Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 208000004262 Food Hypersensitivity Diseases 0.000 description 1
- 206010061958 Food Intolerance Diseases 0.000 description 1
- 206010016946 Food allergy Diseases 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 230000005526 G1 to G0 transition Effects 0.000 description 1
- 241000282412 Homo Species 0.000 description 1
- 241000282414 Homo sapiens Species 0.000 description 1
- 201000010538 Lactose Intolerance Diseases 0.000 description 1
- 102000057297 Pepsin A Human genes 0.000 description 1
- 108090000284 Pepsin A Proteins 0.000 description 1
- 239000004793 Polystyrene Substances 0.000 description 1
- 108010059993 Vancomycin Proteins 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000001464 adherent effect Effects 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 230000003321 amplification Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 229940002008 bifidobacterium bifidum Drugs 0.000 description 1
- 239000003833 bile salt Substances 0.000 description 1
- 229940093761 bile salts Drugs 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000000872 buffer Substances 0.000 description 1
- 238000004113 cell culture Methods 0.000 description 1
- 230000003833 cell viability Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- 235000014048 cultured milk product Nutrition 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 208000010643 digestive system disease Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- XTLNYNMNUCLWEZ-UHFFFAOYSA-N ethanol;propan-2-one Chemical compound CCO.CC(C)=O XTLNYNMNUCLWEZ-UHFFFAOYSA-N 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 235000021001 fermented dairy product Nutrition 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000020932 food allergy Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 208000018685 gastrointestinal system disease Diseases 0.000 description 1
- 230000002068 genetic effect Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 230000007124 immune defense Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 238000013101 initial test Methods 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 208000028774 intestinal disease Diseases 0.000 description 1
- 210000004347 intestinal mucosa Anatomy 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000003278 mimic effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000037125 natural defense Effects 0.000 description 1
- 238000003199 nucleic acid amplification method Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229940111202 pepsin Drugs 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 239000008363 phosphate buffer Substances 0.000 description 1
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 1
- 229920000136 polysorbate Polymers 0.000 description 1
- 229920000053 polysorbate 80 Polymers 0.000 description 1
- 229920002223 polystyrene Polymers 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 108091008146 restriction endonucleases Proteins 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 238000001878 scanning electron micrograph Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 229960003165 vancomycin Drugs 0.000 description 1
- MYPYJXKWCTUITO-UHFFFAOYSA-N vancomycin Natural products O1C(C(=C2)Cl)=CC=C2C(O)C(C(NC(C2=CC(O)=CC(O)=C2C=2C(O)=CC=C3C=2)C(O)=O)=O)NC(=O)C3NC(=O)C2NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(CC(C)C)NC)C(O)C(C=C3Cl)=CC=C3OC3=CC2=CC1=C3OC1OC(CO)C(O)C(O)C1OC1CC(C)(N)C(O)C(C)O1 MYPYJXKWCTUITO-UHFFFAOYSA-N 0.000 description 1
- MYPYJXKWCTUITO-LYRMYLQWSA-O vancomycin(1+) Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=C2C=C3C=C1OC1=CC=C(C=C1Cl)[C@@H](O)[C@H](C(N[C@@H](CC(N)=O)C(=O)N[C@H]3C(=O)N[C@H]1C(=O)N[C@H](C(N[C@@H](C3=CC(O)=CC(O)=C3C=3C(O)=CC=C1C=3)C([O-])=O)=O)[C@H](O)C1=CC=C(C(=C1)Cl)O2)=O)NC(=O)[C@@H](CC(C)C)[NH2+]C)[C@H]1C[C@](C)([NH3+])[C@H](O)[C@H](C)O1 MYPYJXKWCTUITO-LYRMYLQWSA-O 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Images
Classifications
-
- 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
- A23L29/065—Microorganisms
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- 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
- C12N1/205—Bacterial isolates
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/225—Lactobacillus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Genetics & Genomics (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Biomedical Technology (AREA)
- Virology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Medicinal Chemistry (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Description
以下の菌株の食用オリーブ果皮のコロニー形成および生存を評価した:Lactobacillus rhamnosus GG ATCC53103、L. rhamnosus IMPC 11およびIMPC 19、Lactobacillus paracasei IMPC 2.1およびIMPC 4.1、Bifidobacterium bifidum ATCC15696およびBifidobacterium longum ATCC15708。
Lactobacillus paracasei IMPC 2.1は、健康な成人の被検体から、糞便中107 UFC/gの細菌集団で単離された。
Y2/PARAプライマーを用いた種特異的PCR(図1)を第一の同定ステップとして行った。Y2は、ユーバクテリア(eubacteria)のユニバーサルプライマーであり、PARAはL. paracaseiの特異的プライマーである。IMPC 2.1は、L. paracasei種に典型的な290 bpの増幅バンドを示した。
ブタの腸粘液への付着に関するインビトロ試験を、インビボでの付着を評価するために、Schou, et al. (APMIS 1999, 107: 493-504) の方法に従って、以下のとおり部分的に改変して行った。
2)IMPC CV1=37%
3)IMPC 4.1=10%
4)IMPC 1.3=40%
5)IMPC 1.5=33%
6)IMPC 1.4=35%
7)Chr.Hansen Lc1=39%
8)IMPC CLV1=38%
9)ATCC 10863=18%
IMPC 2.1は、より多く付着する菌株の一つである。
L. paracasei菌株の抵抗性を、Oxgallウシ胆汁酸を種々の濃度で含有するMRS培地(De Man et al., J. Appl. Bacteriol., 1960, 23: 130-135)を用いて評価した。最初の試験は、0.2、0.3、0.4% Oxgallを用いて行った:これら条件において、菌株は、濃度が増大すると、僅かに増殖の減少を示した。600 nmで光学密度(OD)を測定することにより増殖を評価した。
種々のNaCl濃度に対する菌株の抵抗性を評価するためにMRS培地を使用した。このケースでも、600 nmで光学密度(OD)を測定することにより増殖を評価した。
擬似胃液に対する菌株の抵抗性を、MRS培地で培養した種々の菌株を用いて評価した。培養物を無菌食塩水で洗浄し、同体積の擬似胃液(NaCl, 125 mM-1;KCl, 7 mM-1;NaHCO3, 45 mM-1およびペプシン, 3 gr l-1)に添加し、HClを用いてpHを2に調整した。その後、蠕動をまねるために、懸濁液を室温で攪拌しながら(200 rev min-1)インキュベートした。時間0、90分後、150分後に一部を採取し、MRS寒天上でカウントした。
菌株が腸粘膜にコロニーを形成するのに必要な付着能力を、非生物的表面に対する付着試験(Tuomola et al., Int. J. Food Microbiol., 2000, 41: 45-51)により評価した。菌株をMRS培地で、37℃で48時間、嫌気条件下で培養した。その後、培養物をMRSで1:40に希釈し、200μlの一部を96ウェルのポリスチレンプレートに播いた。24時間37℃でインキュベートした後、ウェルをダルベッコのリン酸バッファー(DPBS, pH 7.3)で静かに洗浄し、乾燥させ、クリスタルバイオレット溶液を添加して細胞を染色した。余分な色素をエタノール−アセトン(80:20 v/v)で洗い流し、その後光学密度(DO)を自動読取り装置で測定した。DO値に基づいて、細胞を4つの付着クラスに分けた:付着なし(AC1, OD≦0.5)、弱い付着(AC2, 0.5<OD≦1.2)、中程度の付着(AC3, 1.2<OD≦2.0)、および強い付着(AC4, OD>2.0)(表3)。
図4は、果皮上へのL. paracasei IMPC 2.1の固着および分布を示す(表1および2も参照)。
実験1
二人の健康な成人被検体に、全体で3×1010および6×1010 UFCのL. paracasei IMPC 2.1をそれぞれ含有する、完全に水分を除去した5オリーブ(被検体1)および10オリーブ(被検体2)を一部ずつ7日間与えた。被検体の腸内フローラの組成を、投与開始時(タイム0)、投与から7日後(t=7)、投与終わりから3日後にモニターした。それぞれのサンプリング時に、各被検体からの1 gの糞便を、9 mlのAmies媒質に添加し、ホモジナイズし、10進法希釈し、これを12μg/ml Rogosa±バンコマイシン基質上に播き、37℃で48時間、嫌気条件下で培養した。
二人の健康な成人被検体(AおよびB)に、約109 CFUのL. paracasei IMPC 2.1を含有する10オリーブを一部ずつ与えた。腸内ミクロフローラを、実験1に記載の手法に従って、実験開始時(タイム0)、当該プロダクトの毎日の消費から10日後(t=10)、投与終わりから7日後にモニターした。結果を以下の表に報告する。
Claims (4)
- プロバイオティック乳酸菌(lactobacilli)を果皮上に付着して含有する食用オリーブであって、
前記プロバイオティック乳酸菌(lactobacilli)が、ベルギー・コーディネイティッド・コレクションズ・オブ・ミクロオーガニズムズ(Belgian Coordinated Collections of Microorganisms)に受託番号LMG P-22043で寄託されたLactobacillus paracasei株である、食用オリーブ。 - 請求項1に記載の食用オリーブを含むプロバイオティック食品。
- 食用オリーブの果皮を被覆するためのプロバイオティック乳酸菌の使用であって、
前記プロバイオティック乳酸菌(lactobacilli)が、ベルギー・コーディネイティッド・コレクションズ・オブ・ミクロオーガニズムズ(Belgian Coordinated Collections of Microorganisms)に受託番号LMG P-22043で寄託されたLactobacillus paracasei株である、使用。 - ベルギー・コーディネイティッド・コレクションズ・オブ・ミクロオーガニズムズ(Belgian Coordinated Collections of Microorganisms)に受託番号LMG P-22043で寄託された、プロバイオティック特性を有するLactobacillus paracasei IMPC 2.1。
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
IT002391A ITMI20032391A1 (it) | 2003-12-05 | 2003-12-05 | Olive da mensa contenenti microrganismi probiotici. |
PCT/EP2004/013582 WO2005053430A1 (en) | 2003-12-05 | 2004-11-30 | Table olives containing probiotic microorganisms |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2007512823A JP2007512823A (ja) | 2007-05-24 |
JP4426588B2 true JP4426588B2 (ja) | 2010-03-03 |
Family
ID=34640367
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2006541866A Active JP4426588B2 (ja) | 2003-12-05 | 2004-11-30 | プロバイオティック微生物を含有する食用オリーブ |
Country Status (9)
Country | Link |
---|---|
US (1) | US20070086990A1 (ja) |
EP (1) | EP1843664B1 (ja) |
JP (1) | JP4426588B2 (ja) |
AT (1) | ATE435595T1 (ja) |
CA (1) | CA2546776C (ja) |
DE (1) | DE602004021979D1 (ja) |
ES (1) | ES2329800T3 (ja) |
IT (1) | ITMI20032391A1 (ja) |
WO (1) | WO2005053430A1 (ja) |
Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB2484126A (en) * | 2010-09-30 | 2012-04-04 | Univ Plymouth | Foodstuff fermented with lactic acid producing bacteria |
ITMI20121991A1 (it) * | 2012-11-22 | 2014-05-23 | Consiglio Nazionale Ricerche | Carciofo con microrganismi probiotici immune e protetto dall'alterazione microbiologica e fisico-chimica, dotato di impedimenti all'adesione di microrganismi alterativi e microrganismi patogeni. |
CA3017371A1 (en) * | 2016-03-11 | 2017-09-14 | Evolve Biosystems, Inc. | Food compositions for weaning |
US20210338749A1 (en) * | 2018-10-10 | 2021-11-04 | Servatus Ltd. | Methods of treatment of inflammatory conditions and associated infections |
CN111156889B (zh) * | 2020-01-07 | 2022-07-26 | 天津市农业科学院 | 玉米果皮厚度的测量方法及应用 |
Family Cites Families (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3891771A (en) * | 1973-11-01 | 1975-06-24 | Dean Foods Co | Method of manufacturing fermented vegetable products |
DK0768375T4 (da) * | 1992-07-06 | 2002-09-16 | Nestle Sa | Mælkesyrebakterier |
US5603390A (en) * | 1995-04-28 | 1997-02-18 | Otis Elevator Company | Control system for an elevator |
AU3173497A (en) * | 1996-06-21 | 1998-01-14 | Quest International B.V. | Fermentation of fruit products |
ES2153318B1 (es) * | 1999-04-09 | 2002-05-01 | Consejo Superior Investigacion | Procedimiento de fermentacion de productos vegetales. |
AU2001233529A1 (en) * | 2000-02-10 | 2001-08-20 | Andrew W. Bruce | Probiotic therapy for newborns |
WO2002056695A1 (es) * | 2001-01-19 | 2002-07-25 | Consejo Superior De Investigaciones Cientificas | Procedimiento de obtencion de productos vegetales mediante la adicion de cultivos iniciadores mixtos de bacterias lacticas |
EP1308506A1 (en) * | 2001-11-06 | 2003-05-07 | Eidgenössische Technische Hochschule Zürich | Mixtures of Propionibacterium jensenii and Lactobacillus sp. with antimicrobial activities for use as a natural preservation system |
-
2003
- 2003-12-05 IT IT002391A patent/ITMI20032391A1/it unknown
-
2004
- 2004-11-30 JP JP2006541866A patent/JP4426588B2/ja active Active
- 2004-11-30 US US10/581,516 patent/US20070086990A1/en not_active Abandoned
- 2004-11-30 CA CA2546776A patent/CA2546776C/en active Active
- 2004-11-30 ES ES04803365T patent/ES2329800T3/es active Active
- 2004-11-30 AT AT04803365T patent/ATE435595T1/de not_active IP Right Cessation
- 2004-11-30 EP EP04803365A patent/EP1843664B1/en active Active
- 2004-11-30 DE DE602004021979T patent/DE602004021979D1/de active Active
- 2004-11-30 WO PCT/EP2004/013582 patent/WO2005053430A1/en active Application Filing
Also Published As
Publication number | Publication date |
---|---|
DE602004021979D1 (de) | 2009-08-20 |
ATE435595T1 (de) | 2009-07-15 |
WO2005053430A1 (en) | 2005-06-16 |
JP2007512823A (ja) | 2007-05-24 |
ITMI20032391A1 (it) | 2005-06-06 |
ES2329800T3 (es) | 2009-12-01 |
EP1843664A1 (en) | 2007-10-17 |
CA2546776A1 (en) | 2005-06-16 |
US20070086990A1 (en) | 2007-04-19 |
CA2546776C (en) | 2014-03-11 |
EP1843664B1 (en) | 2009-07-08 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Sharma et al. | Probiotic characterization and antioxidant properties of Weissella confusa KR780676, isolated from an Indian fermented food | |
Mishra et al. | Application of in vitro methods for selection of Lactobacillus casei strains as potential probiotics | |
Guldas et al. | Influence of Spirulina platensis powder on the microflora of yoghurt and acidophilus milk | |
US6835376B1 (en) | Lactobacillus paracasei strain for preventing diarrhea caused by pathogenic bacteria | |
Yuksekdag et al. | Assessment of potential probiotic and starter properties of Pediococcus spp. isolated from Turkish-type fermented sausages (Sucuk) | |
CN100455203C (zh) | 包含至少两种能定居在胃肠道中以及具有肠存活特性,肠结合特性,感染保护特性和纤维发酵特性的乳酸菌株的益生菌组合物 | |
Zinedine et al. | Isolation and characterization of strains of Bifidobacteria with probiotic proprieties in vitro | |
WO2021256476A1 (ja) | 乳酸菌の胃液・胆汁耐性向上方法 | |
Tavakoli et al. | Characterization of probiotic abilities of Lactobacilli isolated from Iranian Koozeh traditional cheese | |
Le et al. | Isolation of Weissella strains as potent probiotics to improve antioxidant activity of salted squid by fermentation | |
Sadrani et al. | Screening of potential probiotic Lactobacillus strains isolated from fermented foods, fruits and of human origin | |
JP5393463B2 (ja) | ビフィズス菌の増殖及び生存を改善するアラビアガムの使用 | |
Xanthopoulos et al. | Use of a selected multi-strain potential probiotic culture for the manufacture of set-type yogurt from caprine milk | |
Chang et al. | Isolation and functional study of potentially probiotic Lactobacilli from Taiwan traditional paocai | |
Magdoub et al. | Probiotic properties of some lactic acid bacteria isolated from Egyptian dairy products | |
JP4426588B2 (ja) | プロバイオティック微生物を含有する食用オリーブ | |
JP2019187251A (ja) | 発酵物の製造方法及び発酵物 | |
Lapsiri et al. | Lactobacillus plantarum strains from fermented vegetables as potential probiotics | |
Lourens-Hattingh et al. | Survival of probiotic bacteria in South African commercial bio-yogurt | |
Arıcı et al. | Some technological and functional properties of lactic acid bacteria isolated from hardaliye | |
N’tcha et al. | Probiotic properties of lactic acid bacteria isolated from a beninese traditional beer’s ferment | |
Mahmoudi et al. | Adhesion properties of probiotic Lactobacillus strains isolated from Tunisian sheep and goat milk | |
Mohammed et al. | Antimicrobial activity of probiotic lactobacilli against some pathogenic bacteria | |
Nami et al. | Isolation and assessment of novel exopolysaccharide-producing Weissella confusa ABRIIFBI-96 isolated from an Iranian homemade dairy fermented food “Tof” as a main starter culture for probiotic fermented milk | |
Mishra et al. | Probiotic characterization of indigenous lactic strains using foldscope and development of functional yogurt |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20070913 |
|
A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20090610 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20090616 |
|
A601 | Written request for extension of time |
Free format text: JAPANESE INTERMEDIATE CODE: A601 Effective date: 20090916 |
|
A602 | Written permission of extension of time |
Free format text: JAPANESE INTERMEDIATE CODE: A602 Effective date: 20090928 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20091014 |
|
TRDD | Decision of grant or rejection written | ||
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20091110 |
|
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20091210 |
|
R150 | Certificate of patent or registration of utility model |
Ref document number: 4426588 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20121218 Year of fee payment: 3 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20121218 Year of fee payment: 3 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20131218 Year of fee payment: 4 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |