JP4960591B2 - Anti-allergen composition containing mannooligosaccharides - Google Patents

Description

  TECHNICAL FIELD The present invention relates to a composition having an antiallergenic activity mainly composed of oligosaccharides composed of saccharides mainly composed of mannose, and an orally ingestible composition using the composition, particularly to beverages, foods and feeds. It is. The present invention also relates to effective use of unused resources.

  Conventionally, most coffee extraction residues have been treated as incineration or industrial waste. In recent years, coffee extraction residues have come to be used as raw materials for compost or activated carbon, but these are not sufficient from the viewpoint of advanced utilization of unused resources. Establishing this method has become an important issue.

Furthermore, in the present age, diseases that are considered to be derived from allergies such as hay fever and atopic dermatitis have been increasing. IgE is well known as an antibody that plays the most important role in allergic reactions. When allergens enter the body, IgE is produced and binds to receptors on mast cells. As a result, compounds such as histamine, leukotriene, and prostaglandins are produced, leading to tissue inflammation and increased vascular permeability, leading to allergic diseases. When it acts on the mucous membrane of the nose, allergic rhinitis occurs. For this reason, research has been conducted on searching for ingredients that reduce IgE from various foods and on the mechanism of action thereof (Patent Documents 1, 2, and 3). A variety of health supplements have been developed and sold, but food and beverage products that can be easily and economically expected to have anti-allergen effects in daily diet have not yet been developed.
JP 2000-290189 A JP 2003-55233 A JP-A-9-12464

  An object of the present invention is to provide an economical and simple food and drink that is not accompanied by a significant change in normal eating habits and has an excellent anti-allergen effect.

  As a result of diligent studies to solve these problems, the present inventors have found that sugar residues other than mannose residues are present in sugar chains from food materials containing a large amount of mannan, mainly coffee extract koji hydrolysates. Anti-mannose oligosaccharides having a low group content and having a degree of polymerization of 1 to 10 (ie, mannose and at least one monosaccharide such as glucose and galactose bonded to 1 to 10 molecules). The allergen action was found and the present invention was completed. Furthermore, by obtaining a mannooligosaccharide having a degree of polymerization of 1 or more and 10 or less with a low content of sugar residues other than mannose residues in a non-colored and acid-free sugar chain, the scope of application to foods is dramatically expanded. I found out that I can do it.

Accordingly, aspects of the present invention are as follows.
1. An antiallergenic composition comprising an oligosaccharide mainly composed of mannose and having a mannose-based monosaccharide bound thereto in an amount of 1.1 to 10 molecules.
2. 2. The antiallergenic composition according to 1 above, wherein the oligosaccharide mainly comprising mannose is an oligosaccharide having 1 to 10 molecules of mannose bound thereto.
3. The oligosaccharide mainly composed of mannose is composed mainly of mannose and at least one monosaccharide selected from the group consisting of glucose, galactose, and fructose in a total of 1 to 10 molecules. 2. The antiallergenic composition according to 1 above, wherein
4). 4. The antiallergenic composition according to any one of 1 to 3 above, wherein the content ratio of the oligosaccharide mainly composed of mannose is 60% by weight or more based on the total solid content in the composition.
5. 5. The antiallergenic composition according to any one of 1 to 4 above, wherein a ratio of a mannose residue in the oligosaccharide mainly composed of mannose is 70% by weight or more.
6). 6. The antiallergenic composition as described in any one of 1 to 5 above, wherein the oligosaccharide mainly composed of mannose is an oligosaccharide having 2 to 6 mannose units in the molecule.
7). The antiallergenic composition according to any one of the above 1 to 6, wherein the oligosaccharide mainly comprising mannose is obtained by hydrolyzing mannan.
8). 8. The antiallergenic composition according to 7 above, wherein the mannan is obtained from coffee beans and / or coffee extraction residue.
9. 9. The antiallergenic composition according to any one of 1 to 8 above, wherein the oligosaccharide mainly composed of mannose is β-1,4-mannooligosaccharide.
10. 10. An orally ingestible composition comprising the antiallergenic composition according to any one of 1 to 9 above.
11. 11. The composition according to 10 above, wherein the orally ingestible composition is a beverage.
12 12. The composition according to 11 above, wherein the beverage is liquid coffee, instant coffee beverage or coffee mixed beverage.
13. 11. The composition according to 10 above, wherein the orally ingestible composition is a food.
14 11. The composition according to 10 above, wherein the orally ingestible composition is a feed.

  By adding an oligosaccharide mainly composed of mannose having antiallergenic properties to food and drink, it can be easily and economically consumed in daily eating habits, and an antiallergenic effect can be expected. Since oligosaccharides mainly composed of mannose having antiallergenic properties can be obtained from wastes such as coffee extraction residues, resources that have not been conventionally used can be effectively utilized.

Next, the contents of the present invention will be described in detail.
In the present invention, the “oligosaccharide mainly composed of mannose” means an oligosaccharide mainly composed of mannose which is a monosaccharide. Here, the term “oligosaccharide” generally refers to a substance that is located between a monosaccharide and a polysaccharide and consists of a glycosyl bond of a certain minor amount of a monosaccharide molecule. That is, it is a polymer with a relatively small number of monosaccharides bound thereto. The term “oligosaccharide” refers to a composition containing a plurality of oligosaccharides having various constituent monosaccharides. The oligosaccharide “class” mainly composed of mannose refers to a composition containing a plurality of oligosaccharides having various types and numbers of constituent monosaccharides. In the present specification, the term “mannooligosaccharide” is used in the same meaning as the term “oligosaccharide mainly composed of mannose”.

  In this specification, “DP” may be used to indicate the degree of polymerization of the oligosaccharide. DP means the number of monosaccharides constituting the oligosaccharide. That is, mannose, which is a monosaccharide, is expressed as “DP1”, and a mannooligosaccharide composed of four mannoses is expressed as a polymerization degree of 4, that is, “DP4”. From an academic point of view, sugars with a degree of polymerization of 1 (DP1) are monosaccharides, not oligosaccharides. However, since the oligosaccharide (composition) used in the present invention may contain a slight amount of monosaccharide, even in such a case, it is generically called “oligosaccharide”. Shall. That is, when it is referred to as “an oligosaccharide mainly composed of mannose having 1 to 10 molecules and mainly composed of mannose”, the saccharide composition also includes a monosaccharide having a polymerization degree of 1. It should be understood that there are cases.

  The oligosaccharide mainly composed of mannose used in the present invention is preferably a composition of a plurality of types of oligosaccharides in which 1 to 10 molecules of monosaccharide mainly composed of mannose are bonded. Particularly preferred oligosaccharides are oligosaccharides in which 1 to 10 molecules of mannose are bound, or mannose and at least one monosaccharide selected from the group consisting of glucose, galactose and fructose in total of 1 to 10 molecules in total. It is a composition of multiple types of oligosaccharides linked together. Further particularly preferred are β-1,4-mannooligosaccharides. In addition, the expression “mainly composed of mannose” indicates that the constituent ratio of mannose residues in the oligosaccharide is 70% by weight or more, and particularly preferably 80% by weight or more. If the ratio of mannose residues is less than 70%, the antiallergenic effect cannot be expected greatly, the sweetness level increases, and the range of application of the composition may be narrowed.

Moreover, it is preferable that the number of the mannose unit in the molecule | numerator of the oligosaccharide mainly composed of mannose used in this invention is 2-9.
One aspect of the present invention is an antiallergenic composition comprising the above-mentioned oligosaccharides mainly composed of mannose. Here, the term “anti-allergenic composition” means a composition having an allergenic action in general, but in this specification, the occurrence of allergic diseases derived from IgE is particularly reduced by reducing IgE in the body. It means a mixture containing substances that can be made to occur. As described above, the present inventors have found that oligosaccharides mainly composed of mannose have an effect of reducing IgE in the body. Therefore, an antiallergenic composition can be produced using such an oligosaccharide having antiallergenic properties.

  The oligosaccharide mainly composed of mannose used in the present invention can be produced by hydrolyzing mannan. Here, the raw material mannan can be obtained by extraction from, for example, copra meal obtained from coconut coconut, fuchs, South African coconut plants Huacal Palm, tsukunei manmann, and yam mannan. Mannan thus obtained is treated by one or more methods selected from acid hydrolysis, high-temperature heat hydrolysis, enzyme hydrolysis, and microbial fermentation, preferably activated carbon treatment, adsorption resin treatment, ion A sugar mixture can be obtained by purification by a method such as an exchange resin treatment or an ion exchange membrane treatment. This mixture contains the above-mentioned oligosaccharides mainly composed of antiallergenic mannose. Therefore, the composition thus obtained becomes the antiallergenic composition of the present invention. Further, the anti-allergenic composition of the present invention comprises glucomannan, locust bean gum, guar gum and the like galactomannan contained in konjac potato, lily, narcissus, and ganbana, etc., acid hydrolysis, high temperature heating hydrolysis, enzyme hydrolysis. Treated by one or more methods selected from decomposition and microbial fermentation, separated and purified by activated carbon treatment, adsorption resin treatment, ion exchange resin treatment, ion exchange membrane treatment, etc. Ratio of mannose as constituent sugar It may be manufactured by increasing the. Therefore, in the present specification, when “mannan” is simply referred to, mannan which is a polysaccharide having only d-mannose as a constituent unit, galactomannan and glucomannan which are polysaccharides having mannose and galactose or glucose as constituent units are also included. It shall be included in a broad sense. In addition, d-mannose is aldohexose and the configuration of the hydroxyl group bonded to the carbon adjacent to the carboxyl group in d-glucose is reversed.

  Furthermore, the anti-allergenic composition of the present invention can be obtained by one or more methods selected from acid hydrolysis, high-temperature heat hydrolysis, enzyme hydrolysis, and microbial fermentation of raw coffee beans or roasted coffee beans. It can be obtained by treatment and purification by a method such as activated carbon treatment, adsorption resin treatment, ion exchange resin treatment, ion exchange membrane treatment. Alternatively, an aqueous solution obtained by solubilizing a used coffee residue by one or more methods selected from acid hydrolysis, high-temperature heat hydrolysis, enzyme hydrolysis, and microbial fermentation is activated carbon treatment, adsorption resin treatment, It can also be obtained by purification by a method such as ion exchange resin treatment or ion exchange membrane treatment. Generally, when roasted and ground coffee is extracted with a commercial extractor, galactose, which is a side chain of galactomannan contained in the roasted coffee, is solubilized or arabinogalactan is hydrolyzed. Solubilize. Therefore, it is presumed that the coffee residue is rich in mannan and has a linear structure. On the other hand, although cellulose is hardly decomposed and remains as a residue, an oligosaccharide mainly composed of mannose can be obtained by appropriately selecting conditions for specifically hydrolyzing mannan without decomposing cellulose.

  Examples of the method for decomposing the coffee extraction residue include, but are not limited to, a method of hydrolyzing with an acid and / or high temperature, a method of decomposing with an enzyme, and a method of decomposing by microbial fermentation. Methods for hydrolyzing with an acid and / or high temperature are disclosed in JP-A Nos. 61-96947 and 2-200147. It is possible to hydrolyze spent coffee residue that comes out in a commercial coffee multistage extraction system by adding an acid catalyst in a reaction vessel or by treating it at a high temperature for a short time without adding an acid catalyst. It can also be obtained by decomposing. Although it is convenient to use a tubular plug flow reactor, good results can be obtained with any reactor that is suitable for carrying out a reaction at a relatively high temperature for a short time. Mannanoligosaccharides of DP10-40 are decomposed into DP1-10 manno-oligosaccharides by adjusting the reaction time and reaction temperature, solubilizing and hydrolyzing, and then separating from the coffee residue to obtain manno-oligosaccharides. Here, the coffee extraction residue is a so-called coffee extraction cake after the roasted and ground coffee is extracted in the atmosphere.

  When the anti-allergenic composition of the present invention is obtained by hydrolysis of coffee beans (including roasted coffee beans and roasted and ground coffee beans) and / or coffee extraction residues, the type and production area of the coffee beans used There is no particular limitation, and any coffee beans such as Arabica, Robusta, and Riberica can be used, and coffee beans from any locality such as Brazil and Colombia can be used, and only one kind of bean is used alone. Alternatively, two or more kinds of blended beans may be used. Usually, even poor quality coffee beans or small coffee beans that are discarded as having no commercial value can be used. Roasted coffee beans roasted in a shallow roast, shallow roast, medium roast, deep roast by a roasting machine (directly, hot air, far-red, charcoal fire, etc.) generally used for the above coffee beans, and this Roasted coffee beans obtained by pulverizing roasted coffee beans using a general pulverizer, mill (grinding mill, cutting mill, mixer mill, roll mill, etc.), etc. Including various shapes such as medium grind, medium fine grind, and fine grind).

  In addition, the coffee extraction residue may be extracted under normal pressure or under pressure as long as it is extracted after roasted and ground coffee in a normal liquid coffee or instant coffee manufacturing process, and coffee of any origin and process. Even extraction residues can be used.

  Here, some of the hydrolysis treatments will be described in detail. As a method of decomposing with an enzyme, for example, a coffee extraction residue may be suspended in an aqueous medium, and then commercially available cellulase, hemicellulase, etc. may be added thereto and suspended with stirring. There are no particular problems with the amount of enzyme, the temperature at which it acts, and other conditions as long as it is the amount, temperature, and conditions used in normal enzyme reactions, depending on the optimum amount of enzyme used, temperature, conditions, and other factors. What is necessary is just to select suitably.

  As a method of decomposing by microbial fermentation, for example, a microorganism that produces cellulase, hemicellulase, etc. may be inoculated and cultured in a coffee extraction residue suspended in an aqueous medium. The microorganism to be used may be any microorganism that produces an enzyme that decomposes mannan in the coffee extraction residue such as bacteria and basidiomycetes, and the culture conditions and the like may be appropriately selected depending on the microorganism to be used.

  The reaction solution containing the antiallergenic composition containing the oligosaccharide mainly composed of mannose obtained by the above method can be purified as necessary. As purification methods, bone charcoal, activated carbon, carbonic acid saturation method, adsorption resin, magnesia method, solvent extraction method, etc. are used for decolorization and deodorization, and ion exchange resin, ion exchange membrane, electrodialysis, etc. are used for desalting and deoxidation. Can be mentioned. The combination of the purification methods and the purification conditions may be appropriately selected according to the amount of the dye, salt, acid, etc. in the reaction solution containing the oligosaccharide mainly composed of mannose and other factors.

  The present invention also relates to an orally ingestible composition containing the antiallergenic composition according to the present invention described above, particularly beverages, foods and feeds. Furthermore, the anti-allergenic composition of the present invention can be used in a wide range of fields such as cosmetics and pharmaceuticals as well as the above-mentioned food and drink and feed. The anti-allergenic composition of the present invention exhibits an anti-allergenic effect when a person ingests it as a food or drink from the mouth.

  For example, an anti-allergenic composition prepared by hydrolyzing a coffee extraction residue with acid and / or heat to contain an oligosaccharide with high purity can be used as it is added to liquid coffee, instant coffee or the like. If necessary, adding a composition that has been purified by decolorization, deodorization, deoxidation, etc. with activated carbon, ion exchange resin, solvent, etc. can provide coffee with a richer flavor and aroma. . Here, liquid coffee includes what is generally called regular coffee, and instant coffee includes soluble powdered coffee beverages in which soluble powdered coffee is dissolved in water, and sugar and creaming powder added to soluble powdered coffee. The coffee mix drink etc. which were manufactured are mentioned.

(The invention's effect)
By daily intake of food and drink containing the anti-allergenic composition of the present invention, it is possible to reduce the IgE level in the body and thus to exhibit the anti-allergen action.

The anti-allergenic composition of the present invention and a coffee mix beverage containing the same were prepared as follows, and the anti-allergen effect of this beverage was examined. This example specifically describes the embodiment of the present invention, and is not intended to limit the scope of the present invention.
Example 1
Preparation of Manno-oligosaccharide Roasted and ground coffee obtained by a conventional method was extracted by a commercially used percolation system to obtain a residual coffee extraction residue. In order to make it easy to send this coffee extraction residue to the reactor, it was first pulverized to a particle size of about 1 mm. Next, a slurry having a total solid concentration of about 14 w / w% composed of water and the pulverized product was prepared and heat-treated in a 4 m hot plug flow reactor. Pumped to a plug flow reactor with high pressure steam at a rate corresponding to a residence time of 8 minutes and maintained at about 2 10 ° C using a 6.35 mmφ orifice. Thereafter, the reaction was stopped by spraying under atmospheric pressure. The resulting slurry was filtered to separate a liquid containing soluble solids from insoluble solids. This soluble solid-containing liquid was decolorized with activated carbon and an adsorption resin, further desalted with an ion exchange resin, concentrated and dried to obtain a composition containing oligosaccharides mainly composed of mannose at a yield of 14%. .

The DP distribution of the oligosaccharides contained in the anti-allergenic composition thus obtained is as follows: DP1; 2.4%, DP2; 26.6%, DP3; 20.2%, DP4; 8%, DP5; 10.9%, DP6; 8.9%, DP7; 6.0%, DP8; 3.6%, DP9; 1.9%, DP10; 1.7% The content of mannose residues was 90%. Oligosaccharide DP1 as mannose, DP2 as mannobiose, DP3 as mannotriose, DP4 as mannotetraose, DP5 as mannopentaose, DP6 as mannohexaose, etc. DP7 is mannoheptaose or the like, DP8 is mannooctaose or the like, DP9 is mannononaose or the like, DP10 is mannodekaose or the like, and the binding mode is β-1,4 bond. The following anti-allergen experiment was conducted using the manno-oligosaccharide thus obtained.
Preparation of a coffee mix for measuring IgE 3 g of a composition containing manno-oligosaccharides, 1.5 g of instant coffee (Ajinomoto General Foods Co., Ltd., trade name: Brendi), 3 g of creaming powder (Ajinomoto General Foods Co., Ltd., trade name: Marime) and sugar (Shin-Mitsui Sugar Co., Ltd., trade name: granulated sugar) mixed with 5g to prepare a coffee mix, dissolved in 150mL of hot water, and sensory evaluation. As a result, the taste of conventional instant coffee was sufficiently maintained. It was a richer and more delicious coffee drink.
IgE inhibitory effect of coffee mix Twelve subjects took 12.5 g of the coffee mix in 150 mL of hot water and ingested one cup every day for 4 weeks. Blood was collected on the day of ingestion and 4 weeks after ingestion. IgE in serum was measured by the FEIA method. The results are shown in Table 1 below. It was confirmed that the ingestion of the coffee mix beverage containing mannooligosaccharide significantly reduced IgE in blood. From these results, anti-allergic effects can be expected by ingesting foods containing mannooligosaccharides without changing daily eating habits.

  The anti-allergenic composition of the present invention contains an oligosaccharide mainly composed of mannose having anti-allergenic properties, and can specifically be produced by hydrolyzing mannan. The anti-allergen effect can be expected by adding the anti-allergenic composition of the present invention to foods and drinks, feeds, etc. and taking it on a daily basis. As a raw material of the anti-allergenic composition of the present invention, for example, coffee beans or coffee extraction residues can be used. That is, a composition having an anti-allergen effect can be prepared from coffee extraction residue that has been treated as waste and can be ingested together with food and drink. This is a very useful invention from the viewpoint of reuse.

Claims (3)

[Beta] -1,4-mannooligosaccharide having a mannose ratio of 70% by weight or more in which mannose having 10 molecules or less is bound to at least one monosaccharide selected from the group consisting of mannose, glucose, galactose, and fructose An antiallergic pharmaceutical composition comprising a manno-oligosaccharide obtained by hydrolyzing mannan obtained from coffee beans and / or a coffee extraction residue.   The composition of Claim 1 whose ratio of the said manno-oligosaccharide is 60 weight% or more with respect to the total solid in a composition.   The composition according to claim 1, wherein the number of mannose units in the molecule of the manno-oligosaccharide is 2-6.