JP5932662B2 - 穀物ベースフラクション及びプロバイオティックを含む非発酵組成物、並びにそれらの使用 - Google Patents
穀物ベースフラクション及びプロバイオティックを含む非発酵組成物、並びにそれらの使用 Download PDFInfo
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Description
本発明は、結腸において酪酸の形成を増加させる能力を有する非発酵組成物、及び増加した関門機能の提供により健康的な腸粘膜の維持のためなどの、前記非発酵組成物の様々な使用に関する。
酪酸及びグルタミンは、結腸の健康のために重要であることが提案されている。純粋なオオムギβ−グルカンは、比較的大量の酪酸を与えることが示され、大量のβ−グルカン及びグルタミンを含む、ビール醸造使用済み穀物から得られる発芽したオオムギ食品は、潰瘍性大腸炎に罹患した対象の結腸における炎症性反応を減少させることが報告されている。
従って、本発明は、一つの態様では、結腸において酪酸の形成を増加させる能力を有し、少なくとも一つの穀物ベースフラクション及び少なくとも一つの単離された乳酸菌(Lactobacillus)のプロバイオティック株を含む非発酵組成物に関する。
本発明は、結腸において酪酸の形成を増加させる能力を有し、少なくとも一つの穀物ベースフラクション及び少なくとも一つの単離された乳酸菌のプロバイオティック株を含む非発酵組成物に関する。語句「結腸において酪酸の形成を増加させる能力を有する」の意味は、プロバイオティックを含まない穀物ベースフラクションのみが与えられた場合と比較して、プロバイオティック及び穀物ベースフラクションの双方を含む本非発酵組成物が、結腸中及び血中の酪酸の形成を増加させること(表4及び5を参照のこと)を意味する。表4では、結腸における酪酸の形成が、全粒オオムギについて157%(7から18μmol/gまで)、発芽したオオムギについて50%(12から18μmol/gまで)、及び醸造使用済み穀物について33%(9から12μmol/gまで)増加した。従って、酪酸の形成の増加は、30〜200%の範囲であり、好ましくは、40〜180%の範囲、より好ましくは、50〜160%の範囲である。あるいは、言い換えれば、結腸において形成された酪酸の含量は、14〜20μmol/g、又は>14μmol/gの範囲である。
試験物質の組成物
用いられる原料は、全粒オオムギ(Viking Malt AB,Halmstad,Sweden)、モルト及びビール醸造使用済み穀物(Carlsberg,Falkenberg,Sweden)であった。全粒オオムギ、モルト、及びビール醸造使用済み穀物は、フラワーの同じバッチに由来した。原料は、食事に含まれる前に、約1mmの範囲の粒子径に挽かれた。実験に含まれる細菌株は、L.ラムノサス271(Probi AB,Lund Sweden)であり、それは、凍結乾燥状態で送達された。
6つの試験食事は、表1:全粒オオムギ(WGB)を含む一つの参照食事、並びに全粒オオムギ及びL.ラムノサス271(WGB+Lr)、モルト(Malt)、モルト及びL.ラムノサス271(Malt+Lr)、ビール醸造使用済み穀物(BSG)、又はビール醸造使用済み穀物及びL.ラムノサス271(BSG+Lr)を含む5つの試験食事に従って調製された。原料は、80g食物繊維/kg食事(dwb、乾燥重量基準)のレベルで添加された。コムギデンプンは、乾燥物質含量を調節するために用いられ、この種類のデンプンは、完全に消化されることが事前に示されており、従って、何らのCAも形成しない。プロバイオティック株は、2x108コロニー形成単位(CFU)/日の量でそれぞれのラットについて、飼料の時間に、毎日食事に含まれた。
食物繊維。重量測定法は、原料中の可溶性及び不溶性食物繊維の量を決定するために用いられた。単離された食物繊維残余物の組成は、それらのアルジトールアセテートとして、中性糖のガス−液体クロマトグラフィー(GLC)を用いて分析され、ウロン酸の含量は、分光光度法を用いて分析された。糞便中の食物繊維モノマーは、食物繊維の単離を事前にすることなく、直接的に特徴付けられた。
盲腸サンプルは解凍され、その後均質化され、従来の段階希釈手順は完了され、適切な希釈物はアガープレートに広げられた。生菌カウントは、37℃で72時間、嫌気的にインキュベーションされたRogosa agar(Oxoid,Unipath Ltd.,Basingstoke,UK)から(乳酸菌カウント)、37℃で72時間、嫌気的にインキュベーションされたModified Wilkins−Chalgren agar(Oxoid)から(ビフィズス菌カウント)、37℃で24時間好気的にインキュベーションされたviolet red−bile glucose agar VRBG(Oxoid)から(腸内細菌科カウント)得られた。それぞれのプレート上で形成されたコロニーの数は計測され、元のサンプルの重量について補正された。
それぞれのCA(μmol/g)の濃度は、盲腸内容物の量により掛け算され、盲腸プール(μmol)を得た。少量の飼料残余物について補正するために、プール値は、食物繊維(4.8g)の完全な摂取に外挿された。実験期間の体重増加は、消費されたグラム飼料につき計算された。
食物繊維の糞便排泄
食物繊維含量は、全粒オオムギ及びモルトにおいて似ている(それぞれ、15.4及び12.1g/100g、dwb)一方で、ビール醸造使用済み穀物は、4〜5倍多くの食物繊維を含む(58.2g/100g、dwb)。食物繊維多糖の主な成分は、グルコース(35〜49%)、キシロース(29〜35%)、及びアラビノース(16〜22%)であった。全粒オオムギ及びビール醸造使用済み穀物中の食物繊維多糖は、ラット結腸において、モルトよりもより発酵された(表2)。モルト中の食物繊維の56パーセントが、糞便に排出される一方で、全粒オオムギ及びビール醸造使用済み穀物において、それぞれ食物繊維の38%及び49%は排出された(P<0.001)。主な成分の中でも、キシロースは、同様に45±4%発酵された一方で、アラビノース及び中でもグルコースは、異なる程度で発酵される(それぞれ、P<0.01及びP<0.001)。グルコースを含むポリマーは、モルトにおいて発酵に対して最も耐性を有し(72%が糞便に排出された)、全粒オオムギにおいて最も発酵された(36%が糞便に排出された)。全粒オオムギのみと比較して、Lrを含む食事においてより発酵された少量のウロン酸の量が存在することを除いては、Lrが食事に添加された場合、発酵の程度において何らかの違いは見られなかった(P=0.040)。
様々な群におけるラットは、提供された食事のほとんどを食べた(56.6〜59.3g/5日)。さらに、体重増加、盲腸内容物、組織重量、及びpHは、これらの群間でかなり似ていた(表3)。プロバイオティックが食事に添加された場合、いくつかの違いは見られ得た。BSGのラットにおける高い体重増加(P=0.044)、及びWGBにおいて、ともに高い盲腸内容物、組織重量(それぞれ、P=0.019、及びP=0.004)が存在した。低い盲腸pHは、WGB(P=0.011)及びMalt(P=0.032)で見られ得た。バルキング(bulking)能力は、他の製品と比較して、Maltを与えられたラットにおいて高かった(P<0.001)。
Maltを与えられたラットは、WGBを与えられたラットよりも高いレベル及びCAのプールを有した(それぞれ、79対62μmol/g、P=0.027、及び173対116μmol、P=0.037)一方で、二つの他のオオムギフラクションは、CAの同様の盲腸レベル(62〜66μmol/g)及びプール(123〜173μmol)を有した(表4)。一般的に、プロバイオティック株は、様々な食物繊維フラクションよりもより個別のCAの盲腸レベルに影響を与えた。しかしながら、L.ラムノサスを含む食事と、このプロバイオティック株を含まないそれらに対応する食事の間の有意な個別差は、WGBを与えられたラットにおいてのみ見られた。6つの試験食事を与えられたラットの盲腸において形成された主な酸は、酢酸(62±3%)、続いて酪酸(15±4%)、及びプロピオン酸(14±1%)であった。
酢酸(976〜1596μmol/l)、プロピオン酸(72〜195μmol/l)及び酪酸(46〜208μmol/l)は、門脈血中の主な酸である(表5)。Maltを与えられたラットは、WGB(それぞれ、P=0.039、及びP=0.011)及びBSG(それぞれ、P=0.020及びP=0.032)を与えられたラットよりも、門脈血中でプロピオン酸及び酪酸の高いレベルを有した。Malt+Lrを与えられたラットは、Malt群と比較して、門脈血中の大変高い酪酸レベルを有した。酪酸レベルの違いは、有意ではなかったが、それに大変近かった(P=0.055)。主でない酸(イソ酪酸、イソ吉草酸、及び吉草酸)は、WGB+Lrを与えられたラットの門脈血において、WGBのみを与えられたラットのものよりも高かった(P=0.040)。
アミノ酸の合計量は、全粒オオムギ及びモルトにおいて、おおよそ同じであった(9.7g/100g及び9.5g/100g)一方で、ビール醸造使用済み穀物は、大変多く含んだ(24.3g/100g)(表6)。オオムギ製品のアミノ酸パターンは、グルタミン酸に続いて、プロリン、ロイシン、及びアルパラギン酸の最も高い割合は、似ていた。
全ての群の19のアミノ酸の検出可能な量は存在したが、有意な差を有するアミノ酸のみ表7に示される。食物繊維フラクションは、プロバイオティック株が与えるのと同様の程度、アミノ酸に影響を与えたが、もっともそれらは同様のアミノ酸に影響を与えなかった。
一般的に、ビフィズス菌及び腸内細菌科の生菌盲腸カウントの双方は、食物繊維フラクションにより影響を受け、ビフィズス菌カウントはまた、L.ラムノサスにより影響を受けた(図1)。Maltを与えられたラットは、WGB又はBSGを与えられたラットよりも、ビフィズス菌の低いカウントを有し(6.3±0.2logCFU/g盲腸内容物、対平均7.0±0.1logCFU/g盲腸内容物、P<0.006)、L.ラムノサスがWGB食事に与えられた場合、ビフィズス菌カウントは、WGBのみを与えられたラットにおいてよりも低かった(6.3±0.2logCFU/g盲腸内容物、対6.9±0.1logCFU/g盲腸内容物、P=0.021)。もっと、Malt群における腸内細菌科の生菌カウントは、WGB群においてよりも著しく低くなかったにもかかわらず、p値は、優位性に大変近かった(P=0.059)。
Claims (14)
- 結腸において酪酸の形成を増加させるための非発酵組成物であって、少なくとも一つの穀物ベースフラクション及び少なくとも一つの単離された乳酸菌ラクトバチルス・ラムノサス(Lactobacillus rhamnosus)のプロバイオティック株を含むと共に、少なくとも一つの前記穀物ベースフラクションがオオムギフラクションであり、但し食品は除かれる、非発酵組成物。
- 少なくとも一つの前記穀物ベースフラクションが、全粒穀物フラクションである、請求項1に記載の非発酵組成物。
- 少なくとも一つの前記穀物ベースフラクションが、挽かれた及び/又は加熱処理された穀物ベースフラクション、押し出された、引き伸ばされた穀物ベースフラクション、ドラム乾燥された穀物ベースフラクション、剥離された穀物ベースフラクション、又は蒸気加熱された穀物ベースフラクションである、請求項1又は2に記載の非発酵組成物。
- 少なくとも一つの前記穀物ベースフラクションがさらに発芽される、請求項1〜3のいずれか一項に記載の非発酵組成物。
- 少なくとも一つの乳酸菌の単離された株が、106〜1014CFU/日の量で存在する、請求項1〜4のいずれか一項に記載の非発酵組成物。
- 結腸において酪酸の形成を増加させるための乾燥非発酵組成物であって、少なくとも一つの穀物ベースフラクション及び少なくとも一つの単離された乳酸菌ラクトバチルス・ラムノサス(Lactobacillus rhamnosus)のプロバイオティック株を含むと共に、少なくとも一つの前記穀物ベースフラクションがオオムギフラクションであり、前記オオムギフラクションがビール醸造使用済み穀物として非発酵組成物中に存在し、且つ少なくとも一つの乳酸菌の単離された株が、106〜1014CFU/日の量で存在し、但し食品は除かれる、非発酵組成物。
- 少なくとも一つの乳酸菌の単離された株が、10 8 〜10 12 CFU/日の量で存在する、請求項5又は6に記載の非発酵組成物。
- 少なくとも一つの乳酸菌の単離された株が、10 9 〜10 11 CFU/日の量で存在する、請求項7に記載の非発酵組成物。
- 少なくとも一つの前記穀物ベースフラクションのサイズが、約0.1mm〜10mmの範囲である、請求項1〜8のいずれか一項に記載の非発酵組成物。
- 少なくとも一つの単離されたプロバイオティック株が、ラクトバチルス・ラムノサス271,DSM6594である、請求項1に記載の非発酵組成物。
- 結腸において酪酸の形成を増加させるための非発酵組成物であって、少なくとも一つの穀物ベースフラクション及び少なくとも一つの単離された乳酸菌ラクトバチルス・ラムノサス(Lactobacillus rhamnosus)のプロバイオティック株を含むと共に、少なくとも一つの前記穀物ベースフラクションがオオムギフラクションであり、メタボリック症候群、潰瘍性大腸炎、クローン病、過敏性腸症候群(IBS)、又は炎症性腸疾患(IBD)の治療に使用される、非発酵組成物。
- 結腸において酪酸の形成を増加させるための非発酵組成物であって、少なくとも一つの穀物ベースフラクション及び少なくとも一つの単離された乳酸菌ラクトバチルス・ラムノサス(Lactobacillus rhamnosus)のプロバイオティック株を含むと共に、少なくとも一つの前記穀物ベースフラクションがオオムギフラクションであり、健康的な腸粘膜の維持のため、及び/又は、腸粘膜の増加した関門機能の提供のために使用される、非発酵組成物。
- メタボリック症候群、潰瘍性大腸炎、クローン病、過敏性腸症候群(IBS)、又は炎症性腸疾患(IBD)の治療のための組成物の製造のための、結腸において酪酸の形成を増加させるための非発酵組成物の使用であって、当該非発酵組成物が、少なくとも一つの穀物ベースフラクション及び少なくとも一つの単離された乳酸菌ラクトバチルス・ラムノサス(Lactobacillus rhamnosus)のプロバイオティック株を含むと共に、少なくとも一つの前記穀物ベースフラクションがオオムギフラクションである、使用。
- シンバイオティックに使用される、請求項1〜10のいずれか一項に記載の非発酵組成物。
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