JP5805464B2 - Fermented food and anti-cariogenic agent containing planteose - Google Patents

Description

  The present invention relates to a food composition containing planteose, a method for producing the same, a pharmaceutical product containing planteose as an active ingredient, and the like.

  Natural ingredients (so-called functional ingredients) that have beneficial physiological effects on humans and the like have been attracting attention against the background of health-consciousness in recent years, and functional carbohydrate materials are listed as typical examples. Functional carbohydrate materials refer to monosaccharides, oligosaccharides, polysaccharides, sugar alcohols, etc. that have effects such as lifestyle-related diseases (hypertension, diabetes, etc.) prevention treatment, intestinal environment improvement, anti-stress, caries prevention treatment, etc. .

  Among these, some specific reports have been made on the anti-cariogenic effect of functional carbohydrate materials for use in preventing and treating caries. For example, the anti-cariogenic effect of palatinose, an oligosaccharide (Non-patent Document 1), the anti-cariogenic effect of difructose dianhydride (Patent Document 1), the anti-cariogenic effect of xylitol, a sugar alcohol, etc. have been reported. Functional foods that have been developed and pharmaceuticals that use these as active ingredients have been developed.

  In addition, regarding the bifidobacteria growth effect of the functional carbohydrate material as an intestinal environment improvement application, the bifidobacteria growth effect of raffinose, which is an oligosaccharide (Non-patent Document 2), has been specifically reported. And functional foods to which raffinose or the like is added, and pharmaceuticals using these as active ingredients have been developed in the same manner.

  Although most functional carbohydrate materials are originally contained in plants, etc., the content is very small, so usually it is sufficient to ingest such plants as they are. Difficult to get. Moreover, since a functional carbohydrate material having a fructosyl group bonded to the end thereof by β2,1 bonds, such as raffinose, is assimilated by a fermenting bacterium such as a yeast, for example, in a fermented food, such a functional carbohydrate material is used. In general, it is difficult to leave an effective amount in the fermented food simply by adding a raw material, and a functional fermented food containing the carbohydrate material as an active ingredient. It was difficult to obtain. Therefore, in the use of functional carbohydrate materials in foods that use microorganisms, it has been necessary to manufacture in consideration of the assimilation of microorganisms used such as fermentation bacteria. Against this background, the development of new functional carbohydrate materials that can be used more widely is always expected in this industry.

  On the other hand, planteose has recently been found as a low-calorie novel carbohydrate material, and its production method has been reported (Patent Document 2). This planteose (α-D-galactopyranosyl- (1 → 6) -β-D-fructofuranosyl α-D-glucopyranoside) is an α-galacto-oligosaccharide having a structure in which the fructosyl groups of galactose and sucrose are linked to 1,6. It is contained in seeds of the plant of the genus Psyllium, tobacco, sesame and salvia.

  However, for planteose, since the standard is not commercially available as a reagent, there is no specific report yet on the details of its physiological function. Further, details of assimilation by planteose yeast, bifidobacteria, cariogenic bacteria, etc. have not been confirmed.

JP 2004-284985 A JP 2009-148189 A

Journal of Pediatric Dental Science, 23 (3), 678 (1985) Bifidobacterium Microflora, 6, 59-63 (1987)

  An object of the present invention is to provide a food composition that exhibits a physiological action useful for humans and animals other than humans, a method for producing the same, a useful pharmaceutical, and the like, comprising a low-calorie functional carbohydrate material as an active ingredient. And In addition, a secondary object is to provide a fermented food in which the addition amount (effective amount) of the functional carbohydrate material is maintained and a simple production method thereof.

  In order to achieve the above object, the present inventors have succeeded in quantitatively obtaining high-purity planteose by an enzymatic synthesis method, and as a result of earnest research on details of its physiological function, a predetermined amount of planteose is effective. It has been found that food compositions and pharmaceuticals that exhibit anti-cariogenic activity and / or bifidobacteria growth activity can be provided by adding them as ingredients. Furthermore, the present inventors have also found that planteose has yeast resistance, and it is clear that even if planteose is added during the production of fermented foods by yeast, the planteose added in the product remains substantially. I made it. And it discovered that the fermented food which can exhibit an anti-cariogenic effect and / or bifidobacteria growth effect can be provided simply and efficiently by addition of planteose.

That is, the embodiment of the present invention is as follows.
(1) A food composition comprising 1 g or more (preferably 2 g or more) of planteose per 100 g of food.
(2) The food composition according to (1), which is a fermented food.
(3) The food composition according to (2), which is a fermented food produced by using only yeast (particularly baker's yeast and / or alcoholic yeast) as a fermenting bacterium.
(4) The food composition according to (2) or (3), wherein the yeast used for producing the fermented food is Saccharomyces cerevisiae.
(5) The food composition according to any one of (2) to (4), which is at least one selected from breads, sakes, beers, and wines.
(6) The food composition according to any one of (1) to (5), which has an anti-cariogenic function.
(7) The food composition according to any one of (1) to (5), which has a bifidobacteria growth function.
(8) After adding planteose, 1 g or more (preferably 2 g or more, preferably) of planteose per 100 g of food produced by using only yeast (particularly baker's yeast and / or alcoholic yeast) as a fermenter ) Manufacturing method of fermented food to contain.
(9) The production method according to (8), wherein the yeast is Saccharomyces cerevisiae.
(10) The production method according to (8) or (9), wherein the production method is at least one production method selected from breads, sakes, beers, and wines.
(11) An anticaries agent containing planteose as an active ingredient.
(12) A bifidobacteria growth agent comprising planteose as an active ingredient.
(13) It should be used in an amount of 0.2 to 500 mg / kg / body weight, preferably 1 to 250 mg / kg / body weight, more preferably 10 to 150 mg / kg / body weight, as planteose per day by oral administration. The agent according to (11) or (12), which is characterized.

  ADVANTAGE OF THE INVENTION According to this invention, the food composition and pharmaceutical which have an anti-caries action and / or bifidobacteria growth action which contain planteose as an active ingredient can be provided. And even if planteose is added to fermented foods fermented and produced using yeast, an effective amount (added amount) can remain stably for the component, and an anticaries action and / or a bifidobacteria growth action Can be easily and efficiently produced.

The pH change graph at the time of Streptococcus mutans MT8148 stock addition to various sugar material content liquid is shown. In the figure, Suc represents sucrose, Pla represents planteose, DFAIII represents difructose dianhydride III, Raf represents raffinose, and Xyl-OH represents xylitol. The pH change graph at the time of addition of Streptococcus mutans 6715 strain | stump | stock to various carbohydrate raw material containing liquid is shown. In the figure, Suc represents sucrose, Pla represents planteose, DFAIII represents difructose dianhydride III, Raf represents raffinose, and Xyl-OH represents xylitol. It is a graph which shows the yeast resistance confirmation test result (residual rate by yeast utilization process) of a planteose and raffinose. It is a graph which shows the thermal-stability test result (100 degreeC, the residual rate after 30 min process) in the acidic conditions of planteose (Pla), sucrose (Suc), and raffinose (Raf).

  In the present invention, planteose is used as an active ingredient. Planteose (α-D-galactopyranosyl- (1 → 6) -β-D-fructofuranosyl α-D-glucopyranoside) is an extract obtained by extracting from seeds of the genus Planta, tobacco, sesame, salvia, etc. A purified product or the like can be used, but a synthetic product such as a product obtained by synthesizing a raw material containing sucrose and galactose with a microorganism-derived enzyme or the like may be used. Moreover, it is possible to use a pure product at a reagent level. An effective amount of these is added to food or medicine.

First, in the case of a pharmaceutical, examples of the form include tablets, capsules, granules, fine granules, powders, syrups and the like. These various preparations are pharmaceutical preparations such as excipients, binders, disintegrants, lubricants, flavoring agents, solubilizers, suspension agents, coating agents, etc. according to conventional methods. It can be formulated using known adjuvants or the like that can be usually used in the technical field.
The form of the food composition is not limited, and any form such as solid (powder, granule, etc.), gel, paste, liquid or suspension can be used as long as it can be added with planteose. In addition, these can be selected as appropriate by adding and mixing them with ordinary foods (beverages, fermented foods, processed animal products such as dairy products and processed meat products, processed vegetable products such as flour products and processed bean products) can do

The pharmaceutical agent according to the present invention is orally administered to humans or animals other than humans. The effective dose is, for example, 0.2 to 500 mg / kg · body weight, preferably 1 to 250 mg / kg · body weight, more preferably 10 to 150 mg / kg · body weight as planteose per day. . In animals other than some humans, the dose may be appropriately set and changed by performing a predetermined conversion that is commonly used from the dose to humans.
What is necessary is just to set the planteose compounding quantity to a pharmaceutical suitably according to the said dosage. Since planteose is a very safe natural ingredient, there is no problem in its safety even if it is designed to exceed the above dose.

  The food composition according to the present invention contains 1 g or more (preferably 2 to 3 g or more) of planteose per 100 g of food. Thereby, the food composition containing the planteose of the density | concentration which is not seen in a natural plant etc. can be provided. In addition, in the case of fermented food, it is preferable that fermented foods are produced by adding yeast and then fermented with yeast in terms of utilization and simplicity of planteose. However, a method of adding planteose after fermentation can also be selected. As the yeast, baker's yeast and / or alcoholic yeast is preferably used, and in particular, Saccharomyces cerevisiae is preferably used, but is not limited thereto.

  The fermented food according to the present invention is characterized by being produced using only yeast as a fermenting bacterium (mainly alcoholic fermentation) used for production, but is not limited to breads, sakes, Examples include beers and wines. In addition, “only yeast” of the present invention includes fermented foods that use microorganisms other than yeasts such as koji molds for the purpose of saccharification of starches in raw materials, not as fermenting bacteria, Fermented foods that use only yeasts as microorganisms (that is, fermented foods that are produced using only yeasts as microorganisms) are also included in the scope of the present invention. Moreover, even if it is not what is called a fermented food, the food which utilizes the alcohol, carbon dioxide production, etc. of a yeast is not excluded.

  Examples of fermented foods that use microorganisms other than yeast as described above include sakes that use koji molds. In refined sake production, it can be produced by adding planteose first, but it is more preferable to add planteose immediately after the mashing process and immediately before the fermentation process.

By feeding or administering (especially oral administration) a food composition or a pharmaceutical comprising the thus obtained planteose of the present invention as an active ingredient, bifidobacteria growth-promoting action (intestinal It is possible to bring about a beneficial physiological action such as an internal environment improving action) and / or an anti-cariogenic action (caries prevention and treatment action).
Therefore, by incorporating planteose as an active ingredient, it is possible to provide useful caries preventive and therapeutic drugs / foods, enteric environment improving drugs / foods, and the like.

  Examples of the present invention will be described below, but the present invention is not limited to these examples, and various modifications can be made within the technical idea of the present invention.

(Confirmation of assimilation of various carbohydrate materials of cariogenic bacteria)
Caries occur when organic acids produced by cariogenic bacteria (caries fungi) assimilating saccharide materials decalcify tooth enamel. Therefore, the following tests were conducted to confirm the assimilation of various carbohydrate materials of cariogenic bacteria.

  As the cariogenic bacteria, Streptococcus mutans MT8148 strain (JCM5175) and Streptococcus mutans 6715 strain (JCM5176) obtained from RIKEN BioResource Center were used. In addition, sucrose, planteose, difructose dianhydride III, raffinose, xylitol and palatinose were used as carbohydrate materials. In addition, difructose dianhydride III and raffinose use products from Nippon Sugar Sugar Co., Ltd., planteose uses freeze-dried products (purity 95%) prepared by enzyme condensation reaction, and others use reagent grade purified products. did.

  First, the cariogenic bacteria were suspended in 300 μL of NUTRIENT liquid medium (Kanto Chemical Co., Ltd.). And 200 microliters of this microbial cell suspension was added to 5 mL of BLAIN HEART INFUSION liquid culture medium (BHI liquid culture medium, Kanto Chemical Co., Ltd. product), and statically cultured at 37 degreeC for 24 hours. The same operation was repeated once for subculture, and the culture was added to 100 mL of BHI liquid medium and main culture was performed with stirring at 37 ° C. for 24 hours.

The main culture solution was transferred to a container, centrifuged at 7000 rpm for 10 minutes, the supernatant was separated and removed, and then washed twice with 5 mM PBS (phosphate physiological saline). The obtained bacterial cells were prepared with PBS so that the OD ₅₅₀ was 10 to 15, and used as a bacterial solution used for the test.

  Prepare the above 7 kinds of carbohydrate materials so that each becomes a 5% solution (10 mL), incubate them at 37 ° C., add 2 mL of bacterial solution every 5 minutes for the first 5 minutes, then 5 minutes Every other time, the pH change with time was measured with a pH meter of a glass electrode. In addition, what added the bacterial solution to the pure water was set as control.

  The measurement results are shown in FIGS. For both Streptococcus mutans MT8148 and Streptococcus mutans 6715 strains, there was almost no pH change upon addition of planteose, indicating that none of the strains assimilated planteose and produced organic acids.

(Confirmation of assimilation of various carbohydrate materials of bifidobacteria)
The following tests were conducted to confirm bifidobacterial glucose, raffinose, and planteose utilization.

The bifidobacteria were obtained from RIKEN Bioresource Center ^{Bifidobacterium adolescentis (JCM1275 T), Bifidobacterium} longum (JCM1277 T), Bifidobacterium breve (JCM1192 T), Bifidobacterium bifidum (JCM1255 T), Bifidobacterium pseudocatenulatum (JCM1200 T) Bifidobacterium catenatum (JCM1194 ^T ) was used.

  First, 0.2% bromocresol purple was added at a rate of 20 mL / L to a GAM semi-fluid culture medium (product of Nissui Pharmaceutical Co., Ltd.) for saccharide degradation test, and 0.5% of each of the above saccharide materials was added thereto. . A 2.5 mL portion of this was dispensed into a test tube and then autoclaved (115 ° C. for 15 minutes) to obtain a test medium. Glucose was a reagent-grade purified product, raffinose was a product from Nippon Sugar Sugar Co., Ltd., and planteose was a freeze-dried powder (purity 95%) prepared by an enzyme condensation reaction.

  Each bifidobacteria was anaerobically cultured in BL medium (product of Nissui Pharmaceutical Co., Ltd.), and the grown colonies were suspended in cysteine / HCl thioglycol solution and ingested at a rate of 0.02 mL / 2.5 mL at the bottom of the test medium. . This was cultured at 37 ° C. for 3 days, and the change in pH was examined.

  Table 1 shows changes in the color tone of each bifidobacteria medium. Some raffinose was not assimilated by some strains, but planteose was assimilated by almost all strains like glucose. Therefore, it was shown that planteose has a bifidobacteria growth action.

(Planteose yeast resistance confirmation test)
The following tests were conducted for the purpose of confirming the presence or absence of assimilation by yeast such as planteose (yeast resistance).

As the carbohydrate material, planteose and raffinose (both manufactured by Nippon Sugar Sugar Co., Ltd.) were used. For yeast, baker's yeast (Super Camellia Dry Yeast, Nisshin Foods Co., Ltd. product) was used.
First, 0.13 g of yeast was added to each 1.3 g of sugar solution of planteose or raffinose adjusted to Bx40, and reacted at 60 ° C. Then, the reaction solution was sampled over time, and the sugar solution was analyzed by HPLC (pulsed amperometry method).

  The results are shown in FIG. Raffinose was gradually hydrolyzed after the start of the reaction and decomposed to melibiose and fructose. And 15 minutes after the start of the reaction, raffinose remained at 0%. On the other hand, it was revealed that planteose was not hydrolyzed at all and had yeast resistance.

(Thermal stability confirmation test of planteose under acidic conditions)
The following tests were conducted to confirm the thermal stability of various carbohydrate materials including planteose under acidic conditions.

Sucrose, planteose, and raffinose were used as carbohydrate materials. In addition, raffinose used the product of Nippon Beet Sugar Manufacturing Co., Ltd., and used the reagent grade refined product for others.
First, 1N hydrochloric acid was added while stirring 10 mL of an aqueous solution containing 1% of each saccharide, and the pH was adjusted to 1, 2, 3, 4, and 5 while measuring the pH with a pH meter of a glass electrode, and 700 μL was sampled at each pH. And after making this sample act at 100 degreeC for 30 minute (s), it immediately ice-cooled and calculated | required the residual rate of each saccharide | sugar by HPLC (KS-801 column method).

  The results are shown in FIG. The thermal stability (sugar residual ratio) under acidic conditions was in the order of planteose, raffinose and sucrose. Planteose has higher stability around pH 3-5 than raffinose and sucrose, but stability at pH 1-2 was not much different from raffinose and sucrose.

(Manufacture of planteose-containing preparations and food compositions)
As a preparation, 80 parts by weight of planteose and 20 parts by weight of corn starch were mixed, and the obtained mixture was fluidized-bed granulated with a 5% aqueous solution of hydroxypropylmethylcellulose to obtain a fine granule mainly composed of planteose. .

  In addition, as a food composition, 3% planteose is added to 200 g of strong flour and a suitable amount of salt, sugar, yeast food, etc., and 136 g is added to the mixture to knead to prepare bread dough. Fermentation was performed using yeast (Super Camellia Dry Yeast, Nisshin Foods Co., Ltd.) by a conventional method to obtain bread (fermented food) containing about 3% of planteose.

  The present invention is summarized as follows.

  The present invention provides a food composition that contains a low-calorie functional carbohydrate material as an active ingredient and exhibits a physiological effect useful for humans and animals other than humans, a method for producing the same, a useful pharmaceutical product, and the like. Objective.

  And, by producing a food composition containing 1% or more of planteose, a food composition that can be expected to have an anti-cariogenic effect and / or a bifidobacteria growth effect can be provided simply and efficiently, and planteose is effective. Provided as a component is a pharmaceutical product that exhibits an anticaries action and / or a bifidobacteria growth action.

Claims (11)

1. A fermented food comprising 1 g or more of planteose per 100 g of food . The fermented food according to claim 1, wherein the fermented food is produced by using only yeast as a fermenting bacterium. Yeast used for the production of fermented foods, fermented food according to claim 1 or 2, characterized in that it is Saccharomyces cerevisiae. The fermented food according to any one of claims 1 to 3, wherein the fermented food is at least one selected from breads, sakes, beers, and wines. The fermented food according to any one of claims 1 to 4, which has an anti-cariogenic function. It has a bifidobacteria growth function, The fermented food of any one of Claims 1-4 characterized by the above-mentioned.   A method for producing a fermented food comprising 1 g or more of planteose per 100 g of food, wherein the planteose is added and then only yeast is used as a fermentative bacterium.   The method according to claim 7, wherein the yeast is Saccharomyces cerevisiae.   The production method according to claim 7 or 8, wherein the production method is at least one production method selected from breads, sakes, beers, and wines.   An anti-cariogenic agent characterized by containing planteose as an active ingredient.   The agent according to claim 10, wherein the agent is used in an amount of 0.2 to 500 mg / kg · body weight as planteose per day by oral administration.

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