JP5628833B2 - 血圧降下作用を有する醤油及びその製造法 - Google Patents
血圧降下作用を有する醤油及びその製造法 Download PDFInfo
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 46
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- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P9/00—Drugs for disorders of the cardiovascular system
- A61P9/12—Antihypertensives
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Organic Chemistry (AREA)
- Heart & Thoracic Surgery (AREA)
- Cardiology (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Pharmacology & Pharmacy (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- Medicinal Chemistry (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Soy Sauces And Products Related Thereto (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
Description
次いで前記固相抽出器に60%(v/v)アセトニトリル(0.1(v/v)%TFA含有)水溶液を通液させ、ペプチドを溶出させる;
溶出液を遠心濃縮乾固し、超純水で再溶解してサンプル(ペプチド画分)を得る;
ACEによる酵素反応系において50%のACE阻害率を与える前記サンプルの濃度を、前記固相抽出器による処理前の醤油としての濃度に換算した濃度を、醤油のACE阻害活性(IC50値)とする。
脱脂加工大豆14kgに80℃の温水を130%(w/w)撒水し、これを飽和水蒸気により蒸煮圧力2kg/cm2(ゲージ圧力)で20分間加圧加熱蒸煮し、蒸煮脱脂大豆を得た。
醤油試験法(財団法人 日本醤油研究所、昭和60年3月1日発行)、諸味の窒素溶解利用率を参照にして測定した。
醤油試験法(財団法人 日本醤油研究所、昭和60年3月1日発行)、酵素活性測定法(全プロテアーゼ)を参照にして測定した。
可溶性総窒素(TN)はケルテックオートサンプラーシステム1035(アクタック社製)を用い、常法に従って測定した。
LC−MS/MSシステム2695−QuattroMicro API(Waters社製)を用い、添加検量線法により求めた。
サンプル100μlをSep−Pak (登録商標) Plus C18 Environmental Cartridges(Waters社製)に供し、0.1(v/v)%トリフルオロ酢酸(TFA)水溶液4mlで洗浄し、ニコチアナミン画分を除去した。
なお、このときのODSは上記のとおり測定した505nmの吸光度、ODSbは酵素溶液の代わりに200mMホウ酸バッファーpH8.3を加えたときの吸光度であり、ODCはサンプル溶液の代わりに超純水を加えたときの吸光度、ODCbは酵素溶液の代わりに200mMホウ酸バッファーpH8.3、サンプル溶液の代わりに超純水を加えたときの吸光度である。
実施例1で調製したプロテアーゼ活性が80U/g麹(試験区4)及び235U/g麹(試験区7)の醤油麹0.8kgに、消化後の諸味液汁の食塩濃度が13.0%(w/v)となるように食塩水約1.2リットルを混合し、適宜撹拌しつつ諸味品温50℃で72時間消化し、消化諸味を得た。
(醤油麹のプロテアーゼ活性と、加温消化の有無が及ぼす、醤油ペプチド消長への影響確認試験)
下記醤油の製造法により得られた3種類の醤油について、窒素利用率、成分分析値、降圧ペプチド及びACE阻害活性を、実施例1に記載の方法で測定した。その結果を表3に示す。
(2)比較例5の醤油の製造法
低プロテアーゼ醤油麹を用い、加温消化を行うことなく醤油を製造した。
高プロテアーゼ醤油麹を用い、加温消化を行うことなく醤油を製造した。
(本発明3の醤油と、常法により得た醤油のペプチド含量の比較)
本発明3の醤油(実施例1参照)と、常法により得た醤油(実験例1で得られた比較例6の醤油参照)とを、それぞれCAPCELL PAK C18 MGIIIカラム(4.6×250mm、資生堂社製)を接続した高速液体クロマトグラフィー(以下HPLCと略す、島津製作所社製)で分析した。
上記実施例1で調製したプロテアーゼ活性が235U/g麹の醤油麹(試験区7)0.8kgに、消化後の諸味液汁の食塩濃度が13.0%(w/v)となるように食塩水約1.2リットルを混合して醤油諸味を調製した。
実施例1で調製したプロテアーゼ活性が80U/g麹の醤油麹(試験区4)0.8kgに、消化後の諸味液汁の食塩濃度が13.0%(w/v)となるように食塩水約1.2リットルを混合し、適宜撹拌しつつ諸味品温50℃で72時間消化し、消化諸味を得た。
以上のことから、本発明によれば高温消化後、乳酸発酵を行っても、降圧ペプチドを高濃度に含有し、風味良好な醤油が得られることが判る。
実施例1で調製したプロテアーゼ活性が80U/g麹の醤油麹(試験区4)0.8kgに、消化後の諸味液汁の食塩濃度が13.0%(w/v)となるように食塩水約1.2リットルを混合し、適宜撹拌しつつ諸味品温50℃で72時間消化し、消化諸味を得た。
以上のことから、本発明によれば高温消化後、酵母発酵を行っても、降圧ペプチドを高濃度に含有し、風味良好な醤油が得られることが判る。
実施例1で調製したプロテアーゼ活性が235U/g麹の醤油麹(試験区7)0.8kgに、蒸煮脱脂大豆0.16kg(醤油麹に対して20%w/wに相当)を添加し、また消化後の諸味液汁の食塩濃度が13.0%(w/v)となるように食塩水約1.4リットルを混合し、適宜撹拌しつつ諸味品温50℃で72時間消化し、消化諸味を得た。
本明細書で引用した全ての刊行物、特許および特許出願をそのまま参考として本明細書にとり入れるものとする。また本明細書は本願の優先権の基礎である日本国特許出願2009-295466号の明細書および/または図面に記載される内容を包含する。
Claims (7)
- プロテアーゼ活性が20〜300U/g麹の醤油麹または該醤油麹に対して20%(w/w)以下の未製麹蛋白質原料を含む醤油麹と食塩水とを混和し醤油諸味を調製する工程と、
前記醤油諸味を品温45〜55℃で、1〜5日間加温消化する工程と
を含む方法により得られる、血圧降下作用を有する醤油。 - アンジオテンシンI変換酵素(ACE)阻害活性(IC50値)が3.0μl/ml以下である、請求項1に記載の醤油。
- 降圧ペプチドGly−Tyrを78μg/ml以上、降圧ペプチドSer−Tyrを20μg/ml以上含有する請求項1又は請求項2に記載の醤油。
- 前記請求項1〜請求項3のいずれかに記載の醤油を含有する飲食品。
- プロテアーゼ活性が20〜300U/g麹の醤油麹と食塩水とを混和し醤油諸味を調製する工程と、
前記醤油諸味を品温45〜55℃で、1〜5日間加温消化する工程と
を含む、血圧降下作用を有する醤油の製造法。 - プロテアーゼ活性が20〜300U/g麹の醤油麹と、該醤油麹に対して20%(w/w)以下の未製麹蛋白質原料と、食塩水とを混和し醤油諸味を調製する工程と、
前記醤油諸味を品温45〜55℃で、1〜5日間加温消化する工程と
を含む、血圧降下作用を有する醤油の製造法。 - 加温消化する工程によって加温消化された醤油諸味に醤油乳酸菌及び/又は醤油酵母を添加し、発酵熟成を行なう工程を更に含む、請求項5又は請求項6に記載の醤油の製造法。
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