JP5130593B2 - Explosive fermented dietary fiber-containing composition - Google Patents

Description

  The present invention relates to an invention used for effective use of explosive fermented processed dietary fiber containing xylooligosaccharides, dietary fiber, etc. obtained from hemicellulose-containing plant resources such as bagasse, and more specifically, containing the explosive fermented processed dietary fiber. , A composition for improving human intestinal environment, a composition for improving human metabolic syndrome, an antioxidant composition for humans, and a food having the above-mentioned uses, which contains a crushed fermented dietary fiber.

  In modern society, many people are far from nature, especially in urban areas, and in an artificial environment, and because of excessive work such as work and sales that often use information equipment and control equipment. Due to strong stress, lack of exercise, dietary influences, etc., the number of humans who become gastroenteritis and obese due to changes in the bacterial flora in the intestine is increasing. In recent years, it has been clarified that enterobacteria have a deep connection with human health and affect human physiological state.

  These enteric bacteria are involved in the metabolism of various substances and endogenous substances derived from food and drugs, and play an important role in human nutrition, physiological function, infectious immunity, carcinogenesis, aging, drug efficacy, etc. Some of these enterobacteria are useful bacteria such as bifidobacteria and lactic acid bacteria that are beneficial in terms of protection against human pathogens, viruses, etc., nutrition, and suppression of growth of harmful bacteria. There are harmful bacteria related to carcinogenesis, liver disease, arteriosclerosis, hypertension, infection, etc.

  For these reasons, it is considered that the optimal intestinal bacterial flora is to establish and proliferate useful bacteria in the human intestine. For this reason, various bifidobacteria preparations and yogurt have been developed to increase useful bacteria in the intestine, but the passage of the upper gastrointestinal barrier such as gastric acid and bile acid in the human body, The establishment of live bacteria such as the possibility of growth in the lower gastrointestinal tract as a growth site and the ability to grow have become major problems.

  The most important factor necessary for the growth of useful bacteria in the intestine is considered to be sugars, and various sugars such as lactulose, palatinose, fructooligosaccharides, raffinose, stachyose, and xylooligosaccharides are effective for the growth of useful bacteria. It is said that there are foods and drinks containing these, but these sugars are also assimilating against some harmful bacteria such as Escherichia coli and Clostridium bacteria. It is also involved in the growth of. Therefore, the saccharide is not selectively assimilated by useful bacteria, and the number of useful bacteria is not specifically increased in the human intestine. From the above, satisfactory results have not yet been obtained.

  In order to improve the growth of useful enteric bacteria, a powder having an effect of proliferating useful enteric bacteria by adding galactomannan having a low molecular weight so that the chain length of the mannose linear chain is distributed in the range of 30 to 200 units or more is 80% or more Beverages and production methods thereof (for example, see Patent Document 1), nutritional or pharmaceutical compositions containing fructooligosaccharides (FOS) and galactooligosaccharides (GOS) (for example, see Patent Document 2), molecular weights of 10,000 to 120, The viscosity of a 30% (w / v) aqueous solution is 5 to 15 mPa · s (25 ° C., B-type viscometer), and the pH of a 1% (w / v) aqueous solution is 5 to 7 A composition for improving the intestinal environment containing galactose and / or a polygalactose derivative (for example, see Patent Document 3) is known.

  On the other hand, according to a recent survey, there is a strong suspicion of metabolic syndrome (Metabolic Syndrome metabolic syndrome), or the number of people who seem to be in the reserve group increases rapidly after the age of 40, and it is about half of men aged 40 to 74 It has been reported that one in five women is the same age, and the estimated number is about 19.6 million nationwide. There are three basic causes of metabolic syndrome: obesity, lack of exercise, and genetic factors, which are associated with insulin resistance, and are characterized by visceral (abdominal) obesity, hyperlipidemia, hypertension, and increased blood sugar levels. It is said that these conditions become strong risk factors such as arteriosclerosis and ischemic heart disease (angina pectoris, myocardial infarction), and improvement of lifestyle is considered important.

  The technology as a treatment and prevention agent for metabolic syndrome (metabolic syndrome) has recently increased, and those using specific chemical substances (see, for example, Patent Documents 4 to 6) and activities related to physiologically active substances in the body Materials using substances (for example, see Patent Documents 7 to 10), compositions composed of fibers and proteins, for example, containing viscous soluble fibers and viscosity-reducing proteins (for example, see Patent Document 11), etc. are known. Yes.

  Humans breathe constantly and take oxygen into their bodies. About 2% to 4% of the oxygen ingested by breathing becomes active oxygen with unstable unpaired electrons, and active oxygen also has a role to protect itself from bacteria that have entered the body, but a large amount of active oxygen When this occurs, unsaturated fatty acids are oxidized by active oxygen in the body to become “lipid peroxide”. The cell membrane on the outermost side of the cell is made of "unsaturated fatty acid". When the unsaturated fatty acid is oxidized to become lipid peroxide and the cell membrane becomes tattered, even proteins in the cell membrane are involved. Oxidizes and produces more harmful secondary oxides. As a result, various diseases such as aging, stroke, autoimmune disease, cancer, cataract, fatty liver, myocardial infarction, ischemic heart disease, Alzheimer syndrome, diabetes, diabetic nephropathy, arteriosclerosis, allergy, hay fever and Aging such as skin wrinkle formation and skin elasticity decrease, inflammation, and skin pigmentation are caused. However, it contains antioxidants such as SOD (superoxide dismutase), catalase, and glutathione peroxidase in the body, which eliminates this active oxygen, but there is a limit to this.

  As an antioxidant, for example, as a technology that utilizes natural products such as fruits, an antioxidant composition containing Rahan fruit glycoside having sweetness and antioxidant activity (see, for example, Patent Document 12), and grape extract As an active ingredient, an antioxidant composition (for example, see Patent Document 13) and an antioxidant composition containing Amler or an extract thereof (for example, see Patent Document 14) are known.

JP-A-6-225734 JP-T-2006-509797 JP 2005-47819 A Special table 2003-521528 Republished patent WO2004-80943 JP 2006-131559 A JP-A-2005-232150 Japanese Patent Laying-Open No. 2005-097216 JP 2005-526032 Gazette JP 2005-501096 gazette JP 2005-534667 A JP 2001-322934 A JP 2004-15364 A JP 2006-57012 A

  The subject of the present invention is a composition for improving the human intestinal environment, which is safe and has no side effects, which reduces the harmful bacteria such as Clostridium bacteria and pathogenic E. coli, while improving the proliferation of useful human intestinal bacteria. Provided are a composition for improving metabolic syndrome exhibiting pathological conditions such as visceral (abdominal) obesity, hyperlipidemia, hypertension, and an increase in blood glucose level, an antioxidant composition for humans, and a food containing the composition having the above-described action. There is to do.

  The inventors of the present invention have been diligently researching the effective use of bagasse, which is a sugarcane squeezed residue, and as a production method thereof, the bagasse is steamed and crushed, and the steamed and crushed bagasse is mixed with a fermentation substrate. After adjusting the water content, smoldering with koji mold, smelting using a part of steamed and crushed bagasse as raw material, adding water to the resulting sachet, steaming and smashing into a sardine dispersion in which sushi is dispersed in water A method was first developed in which treated bagasse was mixed and the moisture content of the mixture was adjusted, and then fermented to obtain an explosive fermented bagasse. And the blasting fermentation processing bagasse obtained was rich in xylo-oligosaccharides such as xylobiose and xylotriose, antioxidants such as ferulic acid, and dietary fiber. Thus, it was thought that the explosive fermented bagasse contains saccharides, antioxidants, and dietary fiber, so it was highly likely to be used as a medicine or a useful food material. It did not come to confirm. After that, as a result of actual application to humans and extensive research on various medicinal effects, it was confirmed that they have human intestinal environment improving action, human metabolic syndrome improving action, and human antioxidant action, and the present invention is completed. It came to.

That is, the present invention is [1] steamed bagasse , steamed and crushed, mixed with a fermented substrate, adjusted the water content of the mixture, smelted with koji mold, and added to the resulting koji. In addition, the steamed and crushed and processed bagasse was mixed into the cocoon dispersion in which the cocoon was dispersed in water, and 5 to 10 times the amount of the steamed and crushed and processed bagasse used in the koji making, and the water content of this mixture was adjusted. it features a containing steam explosion fermentation dietary fiber obtained by, grown useful bacteria in the human intestinal bacteria, and growth and human intestinal environment improving composition for suppressing the harmful fungi, [2] steam explosion fermentation dietary fiber, that the above [1] Symbol mounting human intestinal environment-improving composition and which is characterized in containing the dietary fiber than 50% by weight, [3] steam explosion fermentation of dietary fiber Contains 50% by weight or more of dietary fiber, xylobiose And the composition for improving human intestinal environment according to the above [ 2 ], wherein [ 4 ] explosive fermented dietary fiber is 50% by weight or more of dietary fiber The composition for improving human intestinal environment according to any one of [1] to [ 3 ] above, wherein 1 mg or more of ferulic acid is contained in 100 g.

In the present invention, [ 5 ] bagasse is steamed and crushed, a fermentation substrate is mixed with the steamed and crushed product, the water content of the mixture is adjusted, and the mixture is smelted with koji mold and added to the resulting koji. In addition, the steamed and crushed and processed bagasse was mixed into the cocoon dispersion in which the cocoon was dispersed in water, and 5 to 10 times the amount of the steamed and crushed and processed bagasse used in the koji making, and the water content of this mixture was adjusted. characterized by containing the explosion fermentation dietary fiber obtained by, grown useful bacteria in the human intestinal bacteria and human metabolic syndrome relieving composition to inhibit the growth of harmful bacteria and, [ [6 ] The composition for improving human metabolic syndrome as described in [ 5] above, wherein the explosion-fermented processed dietary fiber contains 50% by weight or more of dietary fiber, and [ 7 ] the exploded fermentation-treated dietary fiber is dietary fiber. 50 layers % By weight or more, relating to the [6] human metabolic syndrome relieving composition, wherein the containing xylobiose and xylotriose 0.5%.

In the present invention, any one of the above [ 5 ] to [ 7 ], wherein the [ 8 ] pyrolysis-fermented dietary fiber contains 50% by weight or more of dietary fiber and 1 mg or more of ferulic acid in 100g. The composition for improving human metabolic syndrome or [9 ] bagasse is steamed and crushed, and the steamed and crushed product is mixed with a fermentation substrate. Water added to the obtained koji, mixed with the koji-cracked processed bagasse in the koji-dispersed solution in which koji was dispersed in water, 5 to 10 times the amount of the above-described steamed and blown-up processed bagasse used for koji making, and the water content of this mixture after adjusting the content, characterized in that it contains a steam explosion fermentation dietary fiber obtained by fermentation, anti for human grown useful bacteria in the human intestinal bacteria, and inhibit the growth of harmful bacteria oxidizing composition or, [10 Explosion granulated fermentation dietary fiber, for human for antioxidant compositions of the above-mentioned [9] Symbol mounting a dietary fiber characterized by containing more than 50 wt%.

Further, the present invention provides the human according to [ 10 ], wherein the [ 11 ] explosive fermented dietary fiber contains 50% by weight or more of dietary fiber and 0.5% or more of xylobiose and xylotriose. [ 9 ] to [ 11 ] above, wherein the antioxidant composition and [ 12 ] explosive fermented dietary fiber contain 50% by weight or more of dietary fiber and 1 mg or more of ferulic acid in 100g. [ 13 ] The food composition in which the composition for improving human intestinal environment according to any one of [1] to [ 4 ] is added and blended, or [ 14 ] above [[ 5 ] to [ 8 ] A food / beverage product to which the composition for improving human metabolic syndrome described in any one of [ 8 ] to [ 8 ] is added, and [ 15 ] the antioxidant composition for humans described in any one of [ 9 ] to [ 12 ] above. Added and blended drink On goods.

  The composition containing the crushed fermented dietary fiber of the present invention allows useful bacteria such as bifidobacteria to grow in human intestinal bacteria without any side effects, such as Clostridium bacteria and pathogenic Escherichia coli. Human intestinal environment improvement action that suppresses the growth of harmful bacteria, visceral (abdominal) obesity, hyperlipidemia, hypertension, human metabolic syndrome improvement action with pathological features characterized by elevated blood glucose level, and human antioxidant action In addition, since it has a flavor similar to brown sugar, it can be added to foods and eaten as general foods.

  As the composition for improving human intestinal environment, the composition for improving human metabolic syndrome, and the antioxidant composition for human of the present invention, a hemicellulose-containing plant resource is steamed and crushed, and a fermented substrate is mixed with the steamed and crushed material. After adjusting the water content of the mixture, the mixture is made by koji mold, hydrated into the obtained koji, and the steamed and pyrolyzed product is mixed with the koji dispersion in which koji is dispersed in water. If it is a composition containing a crushed fermented processed dietary fiber obtained by fermentation after adjustment, it is not particularly limited, such as a liquid product after fermentation and its dried product, and as the hemicellulose-containing plant resource, In addition to bagasse, which is a sugar cane squeezed dregs that is replicated in the process of producing sugar from sugarcane, other plant resources that contain insoluble xylan such as rice, corn core and wood It can gel. Hereinafter, a case where bagasse is used as the hemicellulose-containing plant resource will be described as an example.

  When bagasse is used as a hemicellulose-containing plant resource, the crushed and fermented processed dietary fiber of the present invention is called a crushed and fermented bagasse. After mixing and adjusting the water content of the mixture, the mixture is smelted with koji mold, hydrated into the koji obtained, and the steamed and pyrolyzed product is mixed with koji dispersion in which koji is dispersed in water. After adjusting the content, it is obtained by a method of fermentation.

  In the above steaming explosion treatment, bagasse is steamed with high-temperature and high-pressure steam in a pressure-resistant reaction vessel, xylan is hydrolyzed to some extent, then the valves provided in the pressure-resistant reaction vessel are opened at once, and instantaneously large. If it is the process discharge | released to atmospheric | air pressure, it will not restrict | limit especially, By this steaming explosion process, bagasse can be grind | pulverized by the synergistic effect of the chemical reaction by hydrolysis and the physical reaction by adiabatic expansion of water. The steaming / explosion treatment conditions are 1.0 Mpa to 3.0 Mpa for 30 seconds to 10 minutes, preferably 2.0 Mpa to 2.8 Mpa for 1 to 5 minutes, more preferably 2.4 Mpa to 2.6 Mpa for 60 to 60 minutes. 80 seconds can be exemplified. In addition, it is preferable to perform steaming and explosion treatment after the bagasse is pulverized in advance, and the degree of pulverization may be roughly pulverized to an average particle diameter of 2 to 5 mm, particularly 3 to 4 mm, and more preferably 3.5 mm. preferable.

  Steamed and crushed bagasse is mixed with the fermentation substrate. Examples of the fermentation substrate include wheat bran, rice bran, molasses, etc., but wheat bran is preferable. For example, when wheat bran is used as a fermentation substrate, 1 to 50 parts by weight, preferably 10 to 50 parts by weight, more preferably 40 to 45 parts by weight of wheat bran is added to 100 parts by weight of steamed and blown bagasse. can do. In making the koji, it is necessary to adjust the water content by adding water to this mixture. Water is added so that the water content is 40 to 60%, preferably 45 to 55%, more preferably about 50%. .

  As the koji mold used for koji making, koji mold used for ordinary koji making can be mentioned, and specifically, Aspergillus oryzae, Aspergillus sojae and the like can be exemplified. . As the koji mold to be used, a strain having high xylanase activity is preferable because a food material containing a large amount of xylooligosaccharide can be obtained. This xylanase produces xylooligosaccharides from hemicellulose. As a method for preparing a high xylanase active strain, a method for preparing a mutant strain using ultraviolet light or a mutagenic agent may be used, but a natural mutant strain obtained by carrying out single spore isolation is preferable from the viewpoint of safety. The xylanase activity is defined as the activity of releasing 1 μmol of xylose per minute from xylan at 40 ° C., and a known method can be used as the measuring method. As for the koji mold having high xylanase activity, it is preferably 0.35 unit / g or more under these conditions. Among xylo-oligosaccharides, those mainly containing xylo-biose and xylotriose are preferable because xylo-oligosaccharides are more resistant to gastric acid than other oligosaccharides and reach the intestine without being decomposed. The xylo-oligosaccharide mainly composed of xylobiose and xylotriose contained in the pyrolysis-fermented bagasse is preferably 3.9% or more from the viewpoint of intestinal action and the like. The xylooligosaccharide mainly composed of such xylobiose and xylotriose Therefore, it is preferable to use a gonococcus with high xylanase activity obtained by carrying out single spore separation from Aspergillus sojae (NFRI1147). It is preferable to perform koji making by culturing at 28 to 32 ° C., particularly 30 ° C. for 5 to 7 days.

  Next, the koji made koji is dispersed in water, the steamed and crushed bagasse is mixed with this koji dispersion, and the water content of this mixture is adjusted, followed by fermentation. As the steaming / explosion-treated product to be mixed with the koji dispersion, 5-10 times, preferably 8-9 times the amount of the steaming / explosion-treated product used for koji making can be used. It is necessary to adjust the water content by adding water to a mixture obtained by mixing steamed and crushed bagasse into the koji dispersion, and the water content is 40 to 60%, preferably 45 to 55%, more preferably about 50%. Add water. Fermentation is preferably performed by culturing at 28 to 32 ° C., particularly 30 ° C. for 48 to 72 hours. After fermentation, it is preferable to perform a fermentation stop treatment in terms of preventing overfermentation. As such a fermentation stop treatment, a method of exposing to steam at 80 to 100 ° C. for 30 minutes can be specifically exemplified.

  As the above-mentioned pyrolysis fermentation bagasse, a dry product is preferable, and a dry fine powder is particularly preferable. As an average particle diameter of this dry fine powder, 1 mm or less, Preferably it is 500 micrometers or less, More preferably, 200-300 micrometers can be illustrated suitably. In addition, the pyrolysis-fermented bagasse obtained by the production method of the present invention contains 3.9% or more xylooligosaccharides mainly composed of xylobiose and xylotriose, and contains an antioxidant active substance such as ferulic acid. Thus, those exhibiting antioxidant activity and those containing 50% by weight or more of dietary fiber measured by an enzymatic method are preferred.

  Next, explosive fermented processed dietary fiber (explosive fermented processed bagasse) contains 50% by weight or more of dietary fiber, 50% by weight or more of dietary fiber, and 0.5% or more of xylobiose and xylotriose. 1% or more, more preferably 2% or more, especially 3% or more, particularly 3.9% or more, 50% by weight or more of dietary fiber, and 1 mg or more of ferulic acid in 100g And 50% by weight or more of dietary fiber, 0.5% or more of xylobiose and xylotriose, preferably 1% or more, more preferably 2% or more, especially 3% or more, especially 3.9% or more And what contains 1 mg or more of ferulic acid in 100 g is preferable.

  The composition for improving human intestinal environment, the composition for improving human metabolic syndrome, and the antioxidant composition for human of the present invention are respectively a human intestinal environment improving agent, a human metabolic syndrome improving agent, and a human antioxidant. Can be used as Moreover, the composition for improving human intestinal environment, the composition for improving human metabolic syndrome, and the antioxidant composition for human use of the present invention can be ingested as a supplement or a pharmaceutical, or added to and blended with food.

  The human intestinal environment improving action of the composition for improving human intestinal environment of the present invention means an action of promoting the growth of useful bacteria in the intestine and suppressing the growth of harmful bacteria. The improvement action can promote the growth of useful bacteria that are beneficial in terms of defense against human pathogens and viruses such as bifidobacteria and lactic acid bacteria, nutrition, and the prevention of harmful bacteria growth. It can suppress the growth of harmful bacteria related to carcinogenesis, liver disease, arteriosclerosis, hypertension, spontaneous infection, etc. In addition, the composition for improving the human intestinal environment of the present invention has normal intestinal bacterial flora in addition to normalizing intestinal bacteria (the number of intestinal bacteria, the balance of intestinal bacterial species, etc.). It includes maintaining a certain state actively or supplementing intestinal bacteria, and also has a wide range of effects such as intestinal regulation, positive effect on defecation, nourishing tonic, physical strength enhancement / maintenance, and cosmetic health.

  The human metabolic syndrome that is improved by using the composition for improving human metabolic syndrome of the present invention will be described. According to the WHO World Health Report in October 2002, up to 30% of all deaths in the world accounted for cardiovascular disease ( Cardiovascular disease), and there are multiple risk factors such as hypertension, dyslipidemia and obesity in the background of the onset of cardiovascular disease, and these risk factors are closely related in their pathogenesis It is believed that. A pathological condition in which a plurality of risk factors overlap and occurs frequently is called “metabolic syndrome”, and diagnostic criteria have been proposed by WHO and Adult Treatment Panel III in the United States.

  Metabolic syndrome is an arteriosclerosis-prone condition associated with impaired glucose tolerance, hyperlipidemia, and hypertension. As countermeasures against hypercholesterolemia are almost established, it has become an important prevention target for arteriosclerosis, and it includes many pathologies involving lifestyles. However, a number of diagnostic criteria have been published, and it is important for Japanese preventive medicine to correctly recognize the pathology and to create diagnostic criteria suitable for the Japanese.

  In April 2005, Japan Society of Obesity, Japan Arteriosclerosis Society, Japan Diabetes Society, Japan Hypertension Society, Japan Cardiovascular Society, Japan Nephrology Society, Japan Thrombosis and Hematology Society, Japan Society of Internal Medicine, The diagnostic criteria were compiled and published. In this diagnostic standard, as a marker of visceral fat accumulation (visceral fat area of 100 square centimeters or more), which is an essential item, the waist circumference is 85 cm for men and 90 cm or more for women. Serum lipid abnormality (triglyceride level 150 mg / dL or higher, or HDL cholesterol level lower than 40 mg / dL) (2) High blood pressure (highest blood pressure 130 mmHg or higher, or minimum blood pressure 85 mmHg or higher) (3) Hyperglycemia (fasting blood glucose level 110 mg / dL ) Is defined as a diagnosis of metabolic syndrome.

Next, the antioxidant action of the human antioxidant composition of the present invention will be described. An atom or molecule that has an unpaired electron is called a free radical. A free radical takes electrons from other substances and stabilizes them, but a substance that has been deprived of electrons (oxidized substance) becomes a free radical. In addition, it takes electrons from other substances. A representative of free radicals is active oxygen, and active oxygen called superoxide radical (O ₂ ⁻ ) is generated in the process of producing energy by oxygen taken in by human being breathing. A normal oxygen molecule has 16 electrons, but a superoxide radical has 17 electrons, one of which becomes an unpaired electron and becomes a free radical. Superoxide radicals are converted into hydrogen peroxide (H ₂ O ₂ ) by the body's elimination enzyme (superoxide dismutase; SOD), and hydrogen peroxide is removed by catalase and glutathione peroxidase. However, some of the active oxygen reacts with trace elements (iron ions and copper ions) and superoxide to generate hydroxyl radicals (.OH), which also has one unpaired electron, and its oxidizing power is It is said to be the most powerful of the active oxygens and cause damage by randomly oxidizing all the substances that make up the cells. In addition, it is said that approximately 2% of oxygen taken in by breathing becomes active oxygen, and active oxygen is generated even in the process of killing harmful bacteria by leukocytes. In addition to active oxygen, nitric oxide also kills leukocytes to kill bacteria. It is also known that it is produced from phagocytic cells called macrophages and macrophages and reacts with nitric oxide and active oxygen to generate extremely powerful free radicals. Furthermore, free radicals produced by immune cells are necessary for biological defense, but excessive free radical production in inflammation is a factor that promotes the generation and aging of cancer cells. The antioxidant composition for humans of the present invention has an antioxidant action, and eliminates radicals in the body or promotes elimination of radicals in the body.

  The composition for improving human intestinal environment, the composition for improving human metabolic syndrome, and the antioxidant composition for humans containing the crushed fermented processed dietary fiber of the present invention are formulated into tablets, granules, capsules, syrups and the like by conventional methods. Can be used as a health supplement or medicine. When using as a supplement or a pharmaceutical, it is preferable to mix | blend the excipient | filler normally used in those field | areas. The amount of intake varies depending on the human body weight, age, sex, symptoms, etc., and the dose per day is determined according to the symptoms, but can be taken for a long time.

  The composition for improving the human intestinal environment, the composition for improving human metabolic syndrome, the antioxidant composition for humans, and the crushed fermented processed dietary fiber (the crushed fermented processed bagasse) contained in these are flavors similar to brown sugar. Even if it is contained in general foods, it does not impair the flavor of the food, so it can be added to and blended with foods, improving the human intestinal environment, improving human metabolic syndrome, A food product that exhibits an oxidizing action can be easily provided. Examples of foods to be added include noodles, rice cakes, cookies, cereals, confectionery (snacks), sprinkles, processed livestock products, processed fish products, canned foods, juices, soft drinks, nutritional drinks, etc. Can be mentioned.

  EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, the technical scope of this invention is not limited to these illustrations.

[Production method of explosive fermented bagasse]
(Selection of Neisseria gonorrhoeae)
Single spore isolation of Aspergillus sojae NFRI1147 strain, a stock strain of National Food Research Institute, was conducted, each single spore was grown in PAD medium, and the xylanase activity in the culture broth after culture was measured As a result, natural mutants having high xylanase activity were selected. The xylanase activity per gram of the culture supernatant after centrifugation at 3000 rpm for 10 minutes increased from 0.254 U before performing single spore separation to 0.351 U.

  The above xylanase activity was measured by using 0.1 ml of a 100 mM phosphate buffer solution (pH 7.0) containing 1% concentration of soluble xylan (manufactured by Sigma) and 0.1 ml of culture supernatant appropriately diluted in the same buffer solution. In addition, the mixture was reacted at 37 ° C. for 10 minutes, and 1.0 ml of copper reagent was added to stop the reaction. 0.8 ml of the same buffer was added thereto to make the total volume 2.0 ml, and the produced reducing sugar was measured by the Somogyi-Nelson method. That is, this was heated at 100 ° C. for 15 minutes, then rapidly cooled with running water, and then 1.0 ml of Nelson's solution was added and allowed to stand at room temperature for 20 minutes for color development. Thereto, 7.0 ml of pure water was added and insoluble matters were removed by centrifugation (3000 rpm, 10 minutes), and then the absorbance at 500 nm was measured. The amount of reducing sugar was determined by a calibration curve prepared by measuring xylose in the same system. In addition, before adding culture supernatant, what added the copper reagent beforehand and made it color similarly was made into the blank. The unit of enzyme activity was 1 unit (U), which is the amount of enzyme that produces 1 mmol of reducing sugar (as xylose) per minute.

(Steel making process)
After roughly pulverizing to a length of 3.5 mm in average particle size using a dry bagasse pulverizer and storing in a reaction kettle (autoclave), heated steam is fed into the reaction kettle, 2.5 Mpa (220 ° C.), 70 seconds. After performing the steaming process, the steam was rapidly discharged from the reaction kettle, and the pressure was instantaneously returned to atmospheric pressure to perform the explosion process. After mixing 15 kg of wheat bran with 35 kg of bagasse that has been steamed and crushed, 50 L of water is added to adjust the water to about 50% by weight, and then the gonococcus selected by monospore separation is inoculated. The cocoons were produced by culturing for 6 days.

(Fermentation process)
This koji mold was dispersed in 70 L of water and mixed with 300 kg of explosive bagasse used in the manufacture of koji. And after adding water and adjusting so that a water | moisture content might be 50 weight% of the whole, after performing the fermentation process of 30 degreeC and 60 hours, it exposed to the 80-100 degreeC vapor | steam for 30 minutes, and performed the fermentation stop process. The fermented product is dried at a drying temperature of 80 to 100 ° C. (product temperature) using a disk-type dryer (manufactured by Tsukishima Kikai Co., Ltd.), then finely pulverized and subjected to an explosion fermented bagasse having an average particle size of 250 μm. did. Table 1 shows the nutritional composition of the crushed and fermented bagasse.

  As shown in Table 1, the explosive fermented bagasse is rich in dietary fiber and contains about 4% xylobiose and xylotriose. Xylobiose and xylotriose xylo-oligosaccharides were measured according to HPLC method (manufactured by Nippon Dionex) using DX-500. As another method, the same HPLC method was used, but measurement was performed at a column temperature of 80 ° C. with a column: Biorad Aminex Carbohydrate HPX-42A 300 × 7.8, a flow rate of 1.0 ml / min and water as the mobile phase.

[experimental method]
(Lactic acid bacteria culture medium)
84 g of LBS (Lactobacillus selective medium), 8 g of Lab-lemco powder, and 1000 mL of distilled water were mixed, the mixture was sterilized at 118 ° C. for 15 minutes in an autoclave, and 15 g of sodium acetate and 3.7 mL of acetic acid were added thereto. About 20 mL of the solution is put in a petri dish and solidified, and used as a culture medium for the fungus.

(Total anaerobic culture medium)
Mix 30 g of trypticate soy agar, 15 g of agar, and 1000 mL of distilled water, sterilize the mixture in an autoclave at 121 ° C. for 15 minutes, add 50 mL of equine defibrinated blood, and put about 20 mL of this in a petri dish. After solidifying, use it as a culture medium for fungi.

(Method for culturing enteric bacteria in feces)
1 g of feces is dissolved in 9 mL of sterilized water, diluted as appropriate, and used for culture. 50 μL of diluted stool solution is added to various selective media prepared by the above method, cultured at 37 ° C. for 72 hours under anaerobic conditions, and the number of grown colonies is counted, and then the number of bacteria is calculated.

(Measurement of ammonia in feces)
1 g of stool is dissolved in 9 mL of sterilized water, and the supernatant is used as a test solution and measured using an ammonia measurement kit (Ammonia Test Wako).

[Effects on human gut microbiota]
10 g / day (14 tablets after each meal) tableted with 100% explosive fermented bagasse prepared in Example 1 to 6 female volunteers of 34.0 ± 3.5 years old with a low Bifidobacterium count ), Ingested for 2 weeks in succession, stool collected every week, before ingestion, after 1 week, and after 2 weeks, the number of intestinal flora (counted in selective medium) and ammonia in stool The content (using ammonia test Wako kit) was measured. ANOVA method (compared with before ingestion) was adopted as statistical processing.

  Bacteria in the intestinal flora were investigated by examining the total anaerobic bacteria count, Clostridium bacteria count, Bifidobacterium count, and Bifidobacterium content (%) in the total anaerobic count. The results are shown in 1), 2), 3) and 4) of FIG.

  From 2) in FIG. 1, the number of anaerobic harmful bacteria, Clostridium, decreases in the first week, while as shown in 3) and 4) in FIG. It was found that the number of Bifidobacterium, which is a useful bacterium, increased compared to before intake after one week after ingesting the baked fermented bagasse of the present invention. As described above, harmful bacteria such as Clostridium are reduced and useful bacteria such as Bifidobacterium are proliferated, so the explosive fermented bagasse of the present invention has an effect of improving the human intestinal environment. It is clear.

(Influence on fecal ammonia)
At the same time, the stool ammonia content was measured. The result is shown in FIG. As is apparent from FIG. 2, it was found that fecal ammonia tended to gradually decrease, and the intestinal microflora was changed to a good environment.

[Human tasting of explosive fermented dietary fiber: safety and efficacy]
10 g / day (14 tablets after each meal) tableted with 100% explosive fermented bagasse prepared in Example 1 for 11 healthy men of age 35.13 ± 10.4 and 52 females ) Each one for 4 consecutive weeks. Before tasting, 2 weeks, 4 weeks, and 1 week after tasting was stopped, stool, blood, and urine of the subjects were taken and measured, and a questionnaire survey was conducted. Presence / absence of side effects, stool volume, number of stools, stool color, stool odor, etc. for blood, blood sugar level, neutral fat, urine antioxidant activity: urinary 8- OHdG (8-hydroxy-2'-deoxyguanosine) measurement was performed (reference: Japanese clinical volume 62 extra number 11, p541-543, 2004). For statistical processing, the corresponding ANOVA method (compared with before tasting) was adopted. The results shown in FIG. 3 were obtained for the amount of defecation, and the results shown in FIGS. 4 and 5 were obtained for the blood glucose level and neutral fat. Further, the antioxidant activity was obtained as shown in FIG.

  From the results shown in FIG. 3, it can be seen that the amount of stool is gradually increased from the start of tasting, the state of stool is good, and it is clear that the effect of the blast-fermented bagasse of the present invention is achieved.

  Next, from the results shown in FIG. 4, the blood glucose levels of 6 persons with high blood glucose levels (average of about 125 mg / dl) after 2 weeks, 4 weeks, and 1 week after stopping tasting are as follows. These blood glucose levels were in the range of normal blood glucose levels of 70 to 109 mg / dl, and it was found that the explosive fermentation-treated bagasse of the present invention significantly suppressed the increase in blood glucose levels. There was no effect on normal subjects.

  In addition, from the results shown in FIG. 5, 8 people with high neutral fat (average of about 190 mg / dl) decreased to about 125 mg / dl in the fourth week of tasting, and this value was significantly reduced. Show. Incidentally, since the normal value was 50 to 149 mg / dl, the average of the 8 subjects whose neutral fat was high resulted in a decrease in the normal range. As shown in the figure, after the tasting at the 4th week, it rises in the 1st week when it is not ingested, but it is clear that it shows a decreasing tendency by ingesting the baked fermented bagasse of the present invention.

  Further, from the results shown in FIG. 6, nine people with higher oxidative activity (urinary 8-OHdG amount is an average value of 15.7 ng / mg or more) show that the oxidative activity is increased by ingesting the baked fermented bagasse of the present invention. The effectiveness of the present invention was confirmed by a significant decrease. No one complained of side effects.

  As described above, it can be seen that the above-mentioned medical condition has been improved by ingesting the crushed fermented bagasse according to the present invention, that is, the crushed fermented dietary fiber-containing material is effective as a composition for improving human metabolic syndrome. Was shown.

[Antioxidatively active ingredients in pyrolysis fermented bagasse]
The content of polyphenols in the pyrolysis-fermented bagasse and raw bagasse produced according to Example 1 was measured. Examples of the polyphenols identified in the above-mentioned pyrolysis-treated bagasse include 1) p-hydroxybenzoic acid, 2) p-hydroxycinnamic acid, and 3) ferulic acid (content: 34.9 mg / 100 g). The result is shown in FIG. From the results shown in FIG. 7, it is clear that the pyrolysis-fermented bagasse of the present invention has a significantly higher polyphenol content than raw bagasse, and the antioxidant effect is remarkable due to the high content of this polyphenol. Understandable.

(Boiled bagasse with crushed fermentation)
A syrup and sugar (including white sugar, salam, brown sugar, etc.) were used as a koji material, a required amount of water was added to this and heated to about 150 ° C., and the whole was made into a koji shape while stirring. After cooling the syrup-like material to 70 ° C. or less, it is added by sprinkling 10% by weight of explosive fermented bagasse powder while stirring or kneading while still viscous. To be distributed evenly. Thereafter, the koji material was stretched into a suitable mold and molded, cooled, and then released to form a drop-shaped koji confectionery, thereby obtaining a drop-shaped koji candy.

(Broken cookie with bagasse)
Prepare raw materials and blending amounts as shown in Table 2.
A cookie is manufactured by adopting a conventional method for manufacturing a cookie as follows.
(1) Combine flour (wheat flour) and baking powder A and sift.
(2) Lower the V margarine to room temperature and knead it into a cream.
(3) Divide the granulated sugar CIM ₂ into (2) in several batches and mix well each time.
(4) Add the fermented bagasse powder and other ingredients of the present invention to (3), add the flour at the end, and mix the whole so as not to knead.
(5) Apply a shortening to the top board and bake for 12 or 3 minutes in an oven heated to 180 ° C. The cookie has a brown sugar scent and the taste is the same as a normal cookie. It is a type of confectionery that everyone likes and is suitable as a daily snack.

(drink)
As shown in Table 3, a powdered drink was produced by a conventional production method using the fermented bagasse powder of the present invention and other raw materials in the amounts shown. The drink was a powder type, and was able to ingest dietary fiber by being dissolved in hot water, water, low-fat milk or the like, and was easy to drink.

(Effects on ingestion of baked cookies and drinks with pyrolysis fermented bagasse)
20 people with an average age of 39.85 ± 13.74 were replaced with 1 meal or 2 meals a day with 13 cookies obtained in Example 6 and the drink obtained in Example 7 for 2 months. I was ingested. After ingestion, the body weight, body fat, number of defecations, amount of defecation, and urinary 8-OHdG of 20 people were measured. The results are shown in Table 4.

  As shown in Table 4, by taking the baked cookie and drink containing the crushed and fermented fermented bag of the present invention for a predetermined period, the body weight is significantly reduced after ingestion, and there is no significant difference in body fat, but 2 months after ingestion. Although there was a tendency to decrease, there was no significant difference in the number of defecations, but there was an increasing tendency. Furthermore, with respect to urinary 8-OHdG, four people with abnormal reference values showed a downward trend, although there was no significant difference after 1 month and 2 months after ingestion. This result shows that by adding the explosive fermented bagasse of the present invention to foods and making it easy to ingest, metabolic syndrome improvement action such as obesity and hyperlipidemia, human intestinal environment improvement action, human antioxidant action It was confirmed to have an effect.

1) Total number of anaerobic bacteria in stool by administration of dietary fiber of the present invention, 2) Number of crossturidim (lecithinase positive), 3) Number of bifidobacteria, 4) Bifidobacteria ratio in anaerobic bacteria It is a figure which shows (%). It is a figure which shows the ammonia content change in the stool by the dietary fiber administration of this invention. It is a figure which shows the change of the defecation amount by the dietary fiber administration of this invention. It is a figure which shows the change of the blood glucose level of a human with a high blood glucose level by the dietary fiber administration of this invention. It is a figure which shows the change of triglyceride mg / dl to the human whose triglyceride is high by administration of the dietary fiber of this invention. It is a figure which shows the change of the antioxidant activity in the human body by the dietary fiber administration of this invention. It is a figure which shows the comparison of the antioxidant active ingredient amount in the explosion-baked fermentation bagasse and raw bagasse of this invention.

Claims (15)

The bagasse is steamed and crushed, and the steamed and crushed product is mixed with a fermentation substrate. After adjusting the water content of the mixture, the mixture is smelted with koji mold, added to the resulting koji, and koji dispersed in water. Explosive fermentation treatment obtained by fermenting the dispersion after mixing the steamed and crushed processed bagasse with 5 to 10 times the amount of the steamed and crushed treated bagasse used for koji making and adjusting the water content of the mixture. characterized in that it contains a dietary fiber, grown useful bacteria in the human intestinal bacteria and human intestinal environment improving composition for inhibiting the growth of harmful bacteria. Steam explosion fermentation dietary fiber, according to claim 1 Symbol mounting human intestinal environment improving composition characterized by containing more than 50% by weight of dietary fiber. 3. The composition for improving human intestinal environment according to claim 2 , wherein the pulverized fermented dietary fiber contains 50% by weight or more of dietary fiber and 0.5% or more of xylobiose and xylotriose. The composition for improving human intestinal environment according to any one of claims 1 to 3 , wherein the pulverized fermentation-treated dietary fiber contains 50% by weight or more of dietary fiber and 1 mg or more of ferulic acid in 100g. . The bagasse is steamed and crushed, and the steamed and crushed product is mixed with a fermentation substrate. After adjusting the water content of the mixture, the mixture is smelted with koji mold, added to the resulting koji, and koji dispersed in water. Explosive fermentation treatment obtained by fermenting the dispersion after mixing the steamed and crushed processed bagasse with 5 to 10 times the amount of the steamed and crushed treated bagasse used for koji making and adjusting the water content of the mixture. characterized in that it contains a dietary fiber, grown useful bacteria in the human intestinal bacteria and human metabolic syndrome relieving composition to inhibit the growth of harmful bacteria. Steam explosion fermentation dietary fiber, human metabolic syndrome relieving composition according to claim 5 Symbol mounting a dietary fiber characterized by containing more than 50 wt%. The composition for improving human metabolic syndrome according to claim 6 , wherein the pyrolysis-fermented dietary fiber contains 50% by weight or more of dietary fiber and 0.5% or more of xylobiose and xylotriose. The composition for improving human metabolic syndrome according to any one of claims 5 to 7 , wherein the pulverized fermentation-treated dietary fiber contains 50% by weight or more of dietary fiber and 1 mg or more of ferulic acid in 100g. The bagasse is steamed and crushed, and the steamed and crushed product is mixed with a fermentation substrate. After adjusting the water content of the mixture, the mixture is smelted with koji mold, added to the resulting koji, and koji dispersed in water. Explosive fermentation treatment obtained by fermenting the dispersion after mixing the steamed and crushed processed bagasse with 5 to 10 times the amount of the steamed and crushed treated bagasse used for koji making and adjusting the water content of the mixture. characterized in that it contains a dietary fiber, grown useful bacteria in the human intestinal bacteria and human for antioxidant compositions to inhibit the growth of harmful bacteria. Steam explosion fermentation dietary fiber, for humans antioxidant composition according to claim 9 Symbol mounting a dietary fiber characterized by containing more than 50 wt%. The antioxidant composition for humans according to claim 10 , wherein the pyrolysis-fermented dietary fiber contains 50% by weight or more of dietary fiber and 0.5% or more of xylobiose and xylotriose. The antioxidant composition for humans according to any one of claims 9 to 11 , wherein the pulverized fermentation-treated dietary fiber contains 50% by weight or more of dietary fiber and 1 mg or more of ferulic acid in 100g. The foodstuff which added and mix | blended the composition for human intestinal environment improvement in any one of Claims 1-4 . It claims 5-8 food or drink was added to and blended human metabolic syndrome relieving composition according to any one of. It claims 9-12 food or drink that admixing a human for antioxidant composition according to any one of.