JP6875281B2 - 組成物 - Google Patents
組成物 Download PDFInfo
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- JP6875281B2 JP6875281B2 JP2017542362A JP2017542362A JP6875281B2 JP 6875281 B2 JP6875281 B2 JP 6875281B2 JP 2017542362 A JP2017542362 A JP 2017542362A JP 2017542362 A JP2017542362 A JP 2017542362A JP 6875281 B2 JP6875281 B2 JP 6875281B2
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- JP
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- chromium
- glucomannan
- prebiotics
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Description
a)ミクロビオーム改変構成成分;
b)満腹改変構成成分;および
c)代謝改変構成成分、
のうちの2つ以上を含み、かつ、以下の:
d)ストレプトコッカス・サーモフィルスCBS139100およびラクトバチルス・デルブリュッキ亜種ブルガリクスCBS139099微生物株、あるいは、その突然変異株、断片または画分;
e)乳製品基質で培養したときに、高レベルのガラクトサミンを含み、かつ、低レベルかまたはまったくラムノースおよびグルクロン酸を含まない多糖類を、一緒にまたは個別に、分泌できるストレプトコッカス・サーモフィルスとラクトバチルス・デルブリュッキ亜種ブルガリクス微生物株の組み合わせ;または
f)以下の:
i.15〜25%のガラクトサミン;
ii.45〜60%のガラクトース;および
iii.20〜30%のグルコース、
から形成される多糖類、
のうちの少なくとも1つを含む、組成物を提供する。
好ましくは、組成物は構成成分a)〜c)のすべてを含む。
本出願の範囲内の「突然変異株」という用語は、開示した菌株から直接得られるいずれかの菌株であるが、(遺伝子工学または選択によるかにかかわらず)1若しくは複数の遺伝子変異の導入による表現型上の相違が存在することを意味することを意図する。
あるいは、d)およびe)のストレプトコッカス・サーモフィルスおよびラクトバチルス・デルブリュッキ亜種ブルガリクス微生物株は、好ましくは分泌された菌体外多糖類の全重に基づいて、15〜25%のガラクトサミン、45〜60%のガラクトース、および/または20〜30%のグルコースの範囲で含む多糖類を分泌する。より好ましくは、微生物株は、分泌された菌体外多糖類の全重に基づいて、20〜23%のガラクトサミン、50〜55%のガラクトース、および/または23〜28%のグルコースの範囲で含む多糖類を分泌する。最も好ましくは、微生物株は、分泌された菌体外多糖類の全重に基づいて、約22%のガラクトサミン、約52%のガラクトース、および/または約26%のグルコースを含む多糖類を分泌する。
(a)グルコマンナンおよびクロム、
(b)グルコマンナン、FOSおよびクロム、
(c)グルコマンナンおよびFOS、または
(d)グルコマンナンおよびガス生成が少ないプレバイオティクス
の組み合わせを含むことができる。
組成物は:甘味料、安定化剤、酸性調節剤、水、着香料、脂肪、乳化剤、植物および/または野菜抽出物、ビタミン、ミネラル、植物性化学物質、抗酸化剤、およびその組み合わせから選択される1若しくは複数の構成要素をさらに含んでもよい。
糖、アスパルテーム、フルクトース、グルコース−フルクトースシロップおよびその組み合わせなどの甘味料が利用されてもよい。
例えば水、着香料、ココア粉、果物、ココナッツミルクおよびその組み合わせなどの追加の構成要素が加えられてもよい。
a)ストレプトコッカス・サーモフィルスCBS139100およびラクトバチルス・デルブリュッキ亜種ブルガリクスCBS139099を含む、および/またはそれらを使用して発酵させた、50〜90%の発酵または発酵可能な乳製品食品;
b)1〜10%の甘味料;
c)5〜20%のGOS;
d)最高1.5%のグルコマンナン;
e)最高0.010%の塩化クロム;および任意選択で
f)5〜30%の果実調理品、
を含み得る。
好ましくは、組成物は、0.2〜1.5%のグルコマンナンおよび0.005〜0.010%の塩化クロムを含む。
本発明の以下の態様は、本明細書中で先に記載した組成物を生成する方法に関する。
a)ミクロビオーム改変構成成分;
b)満腹改変構成成分;および
c)代謝改変構成成分、
のうちの2つ以上を含み、かつ、以下の:
d)ストレプトコッカス・サーモフィルスCBS139100およびラクトバチルス・デルブリュッキ亜種ブルガリクスCBS139099微生物株、あるいは、その突然変異株、断片または画分;
e)乳製品基質で培養したときに、高レベルのガラクトサミンを含み、かつ、低レベルかまたはまったくラムノースおよびグルクロン酸を含まない多糖類を、一緒にまたは個別に、分泌できるストレプトコッカス・サーモフィルスおよびラクトバチルス・デルブリュッキ亜種ブルガリクス微生物株の組み合わせ;または
f)以下の:
i.15〜25%のガラクトサミン;
ii.45〜60%のガラクトース;および
iii.20〜30%のグルコース、
から形成される多糖類、
のうちの少なくとも1つを含む組成物を調製し、そして、
混合物を形成するように、d)、e)またはf)のいずれかと一緒にa)〜c)からの選択された構成成分を混合すること、
を含む方法を提供する。
a)発酵乳製品基質を形成するために、以下の:
i.ストレプトコッカス・サーモフィルスCBS139100およびラクトバチルス・デルブリュッキ亜種ブルガリクスCBS139099;または
ii.乳製品基質で培養したときに、高レベルのガラクトサミンを含み、かつ、低レベルかまたはまったくラムノースおよびグルクロン酸を含まない多糖類を、一緒にまたは個別に、分泌できるストレプトコッカス・サーモフィルスおよびラクトバチルス・デルブリュッキ亜種ブルガリクス微生物株の組み合わせ、
を含む培養物を使用して最初の乳製品基質を発酵させ;
b)以下の構成成分:ミクロビオーム改変構成成分;満腹改変構成成分;および代謝改変構成成分、のうちの2つ以上を提供し、さらに、混合物を形成するために、それらを一緒に混合し;そして
c)以下の:
i)分散液として発酵乳製品基質中に混合物を分散させるか;
ii)発酵乳製品基質中に混合物を混合するか;または
iii)発酵乳製品基質に隣接して混合物を配置すること、
によって乳製品を形成すること、
を含む方法を提供する。
好ましくは、上記の方法は、ミクロビオーム改変構成成分;満腹改変構成成分;および代謝改変構成成分を提供することを含む。
クロムは、食物および補助剤に三価の形態で存在する、微量元素である。クロムレベルは、多くの主食において少量であり、良好な供給源は、加工肉、豆類、香辛料および全粒粉である。クロムは、炭水化物および脂肪を代謝する上である役割を果たし、体重減少を促進し得る補助剤として関心を集めてきた。
グルコマンナンは、多年生植物であるコンニャク属(Amorphophallus konjac)から導出された可溶性繊維である。グルコマンナンは、β(1,4)−グリコシド結合によって結合した、モル比1.6:1.0のD−マンノースおよびD−グルコースからなる。グルコマンナンは、肥満および心血管の危険性のパラメータに対して様々な有益な効果を及ぼす一因となっている(Doi 1995)。
プレバイオティクスによる急性処置が、食欲および食物摂取に影響を及ぼすかどうかについて、少数の研究が調査されている。Archerら(2004)の初期の研究は、24時間にわたる脂肪摂取、総エネルギー摂取および満腹評定に対するイヌリンおよびルピナス穀粒繊維の急性効果を調査した。Archerらは、3ウェイクロスオーバー設計を使用して、参加者(男性33人、平均年齢52歳、BMI27.4(SD4.1))に、朝食に高脂肪分のソーセージパテ、およびイヌリンまたはルピナス穀粒で脂肪の50%を置き換えた低脂肪パテを与えた。イヌリン含有パテによって、試験当日の総脂肪摂取量および総エネルギー摂取量は低く抑えられたが、高脂肪パテと比較して、満腹尺度に対して効果はなかった。ルピナス穀粒繊維を含有するパテも、類似の結果をもたらしたが、朝食の5時間後まで、満腹感を増大した。Petersら(2009)は、食物摂取時のイヌリン、β−グルカン、またはイヌリンとβ−グルカンの組み合わせに富んだシリアルバーの急性効果、および2日間の試験期間にわたる空腹に関する6人の主観的評定について調査した。Petersらは、エネルギー摂取、または処置間の空腹に関する6人の主観的評定のいずれにも、差異を見出さなかった。Hessら(2011)は、3ウェイクロスオーバー研究により、参加者に、短鎖FOS(scFOS)0g、5gおよび8gの2つの別個の用量を与えた。各試験の当日、第1の用量をホットココア飲料に組み込み、朝食と共に消費した。第2の用量を、3つのチョコレート風味のチューズに組み込み、夕食の2時間前に消費した。scFOS処置は、朝食または昼食における満腹感の尺度、および自由な昼食中の食物摂取を変えることができなかった。試験日の残りにわたって、エネルギー摂取は、16g用量を消費した女性について著しく低かった。
ヨーグルトを、菌株ストレプトコッカス・サーモフィルス(NIZO2274=細胞寄託参照番号:CBS139100)およびラクトバチルス・デルブリュッキ亜種ブルガリクス(NIZO2118=細胞寄託参照番号:CBS139099)を使用して調製した。プラセボヨーグルトもまた、菌株ストレプトコッカス・サーモフィルスNIZO115およびラクトバチルス・デルブリュッキ亜種ブルガリクスNIZO191;ストレプトコッカス・サーモフィルスNIZO131およびラクトバチルス・デルブリュッキ亜種ブルガリクスNIZO191;ならびにストレプトコッカス・サーモフィルスNIZO131およびラクトバチルス・デルブリュッキ亜種ブルガリクスNIZO194を使用して調製した。細菌培養によって発酵した構成要素は、96.3%のスキムミルク(w/w)および3.7%のクリーム(w/w)であった。ヨーグルトの形成後に、ヨーグルトのpHおよび粘性を計測した。
体重管理用ヨーグルト製品における本発明の組成物の潜在的な使用可能性について調査するために、ヨーグルト製品を調製した。特に、配合、ブレンドおよび感覚受容特性について調査した。
ストレプトコッカス・サーモフィルス(NIZO2274=NCIMB700859=細胞寄託参照番号:CBS139100)およびラクトバチルス・デルブリュッキ亜種ブルガリクス(NIZO2118=細胞寄託参照番号:CBS139099)の独特の菌株の組み合わせを使用して、実施例1Aにおいて先に概説した一般的なヨーグルトプロトコルによって製造したヨーグルトに添加した。異なる配合物を試験し、2つのタイプが、味、食感/粘稠度および口当たりに関して許容されるとみなされた。
− 均質な製品を得るために、果実調理品およびヨーグルトを直接的に混合し、
− 果実調理品を底部に直接添加して硬化させた後、上部にヨーグルトを注ぎ、
− イチゴ調理品を硬化し、ヨーグルトを穏やかに混合して、小片を維持する。
− (タイプ1)グルコマンナンを果実に添加することの非常に重要な効果は、グルコマンナンが固いゲルであるという視覚的な印象があっても、実際には非常に滑らかであり、粘性であり、口内で容易に滑らかになるということであった。ヨーグルト風味は、認識できた。
− (タイプ2)果実小片が存在すると(または底部に存在し、ヨーグルト部分と混合されている)、製品の果実感覚がより高まった。ヨーグルト風味は、認識できた。
− (タイプ3)均質な製品は、ねばつく/粘着性のものと評価され、口内はあまり魅力的な風味では覆われなかった。
以下のヨーグルト製品は、本発明に従って製造され得るヨーグルトの達成された実施例である。
ヨーグルト製品を、実施例1B「完成したヨーグルト製品」として先に詳述した方法に従って製造され得る。しかしながら、果物によって「標準的な構成要素」(GOSプレバイオティクス、グルコマンナンおよびクロム)のすべてを加えるよりむしろ、これらの構成要素のうちの2つだけ(いずれか:GOSプレバイオティクス+グルコマンナン;GOSプレバイオティクス+クロム;またはグルコマンナンおよびクロム)をヨーグルトに加える。
1若しくは複数の特許出願を出願する目的で、Kernhemseweg2, 6718 ZB EDE, The NetherlandsのNIZO Food Research BVによる生物材料の寄託を、Centraalbureau voor Schimmelcultures, Uppsalalaan8, P.O.Box 85167, 3508AD UTRECHTにておこなった。Centraalbureau voor Schimmelculturesはブダペスト条約下で認証された国際寄託当局(IDA)であるので、生物材料の寄託を条約で定められたものと同じ条件でおこなった。Centraalbureau voor Schimmelculturesにて寄託した菌株のそれぞれには、接頭語「CBS」と併せて数字が付与された。
名称:Centraalbureau voor Schimmelcultures
所在地:ウップサララーン8、P.O.ボックス85167、3508 AD UTRECHT、オランダ
日付:2014年11月25日
受入番号:CBS139099
記述:ラクトバチルス・デルブリュッキ亜種ブルガリクス
−および−
名称:Centraalbureau voor Schimmelcultures
所在地:ウップサララーン8、P.O.ボックス85167、3508 AD UTRECHT、オランダ
日付:2014年11月25日
受入番号:CBS139100
記述:ストレプトコッカス・サーモフィルス
Claims (22)
- 以下の構成成分:
a)プレバイオティクス;
b)食物繊維;および
c)クロム、
のうちの2つ以上を含み、かつ、以下の:
d)寄託番号CBS139100のストレプトコッカス・サーモフィルス(Streptococcus thermophilus)微生物株および寄託番号CBS139099のラクトバチルス・デルブリュッキ亜種ブルガリクス(Lactobacillus delbrueckii subsp. bulgaricus)微生物株;
e)菌体外多糖類を、一緒にまたは個別に、分泌するストレプトコッカス・サーモフィルス(Streptococcus thermophilus)とラクトバチルス・デルブリュッキ亜種ブルガリクス(Lactobacillus delbrueckii subsp. bulgaricus)の微生物株の組み合わせ、ここで、前記多糖類は、分泌された菌体外多糖類の全重に基づいて、20〜23%のガラクトサミン、50〜55%のガラクトース、および23〜28%のグルコースを含む;または
f)以下の:
i.20〜23%のガラクトサミン;
ii.50〜55%のガラクトース;および
iii.23〜28%のグルコース、
から形成される多糖類、
のうちの少なくとも1つを含む、組成物。 - 前記組成物がd)を含み、前記微生物株が菌体外多糖類を分泌し、そして、前記多糖類が、分泌された菌体外多糖類の全重に基づいて、最高25%のガラクトサミン、最高60%のガラクトース、および最高30%のグルコースを含む、請求項1に記載の組成物。
- 前記組成物がd)を含み、そして、前記微生物株が菌体外多糖類を分泌し、そして、前記多糖類が、分泌された菌体外多糖類の全重に基づいて、45〜60%のガラクトース、20〜30%のグルコース、および15〜25%のガラクトサミンを含む、請求項1に記載の組成物。
- 前記組成物がe)またはf)を含み、そして、寄託番号CBS139100のストレプトコッカス・サーモフィルス(Streptococcus thermophilus)微生物株および寄託番号CBS139099のラクトバチルス・デルブリュッキ亜種ブルガリクス(Lactobacillus delbrueckii subsp. bulgaricus)微生物株をさらに含む、請求項1に記載の組成物。
- 前記食物繊維がグルコマンナンを含み、および/またはプレバイオティクスが:イヌリン、フルクトオリゴ糖(FOS)、ガラクトオリゴ糖(GOS)、α−グルコ−オリゴ糖、およびその組み合わせから選択される1つまたは複数を含む、請求項1〜4のいずれか1項に記載の組成物。
- 前記組成物が、0.5〜15gの範囲で食物繊維を含む、請求項5に記載の組成物。
- 前記組成物が、50〜1000μgの範囲でクロムを含む、請求項5または6のいずれか1項に記載の組成物。
- 前記組成物が、3〜30gの範囲でプレバイオティクスを含む、請求項5〜7のいずれか1項に記載の組成物。
- 前記組成物が:
(a)グルコマンナンおよびクロム、
(b)グルコマンナン、FOSおよびクロム、または
(c)グルコマンナンおよびFOS、
の組み合わせを含む、請求項1〜8のいずれか1項に記載の組成物。 - 前記組成物が、乳製品基質で培養され、および/または乳製品基質または製品の一部として形成されるか、あるいは発酵または発酵可能な乳製品食品と共に使用するための構成要素または添加剤として使用される、請求項1〜9のいずれか1項に記載の組成物。
- 前記発酵または発酵可能な乳製品食品が、次の:ヨーグルト、チーズ、生クリーム、サワークリーム、バターミルク、ケフィア、乳酸菌牛乳、乳酒、フィルミョルク、およびヴィリ、のうちの1以上から選択される、請求項10に記載の組成物。
- 前記組成物が:甘味料、安定化剤、酸性調節剤、水、着香料、脂肪、乳化剤、植物および/または野菜抽出物、ビタミン、ミネラル、植物性化学物質、抗酸化剤、およびその組み合わせから選択される1若しくは複数の構成要素をさらに含む、請求項10または11に記載の組成物。
- 前記組成物が、以下の:
a)寄託番号CBS139100のストレプトコッカス・サーモフィルス(Streptococcus thermophilus)微生物株および寄託番号CBS139099のラクトバチルス・デルブリュッキ亜種ブルガリクス(Lactobacillus delbrueckii subsp. bulgaricus)微生物株を含む、および/またはそれらを使用して発酵させた、50〜90%の発酵または発酵可能な乳製品食品;
b)1〜10%の甘味料;
c)5〜20%のGOS;
d)最高1.5%のグルコマンナン;
e)最高0.010%の塩化クロム;および任意選択で
f)5〜30%の果実調理品、
を含む、請求項1〜12のいずれか1項に記載の組成物。 - 前記組成物が、肥満、高コレステロール、糖尿病、高血圧または心臓病の処置または管理に使用するためのものである、請求項1〜13のいずれか1項に記載の組成物。
- 組成物を生成する方法であって、以下の構成成分:
a)プレバイオティクス;
b)食物繊維;および
c)クロム、
のうちの2つ以上を含み、かつ、以下の:
d)寄託番号CBS139100のストレプトコッカス・サーモフィルス(Streptococcus thermophilus)微生物株および寄託番号CBS139099のラクトバチルス・デルブリュッキ亜種ブルガリクス(Lactobacillus delbrueckii subsp. bulgaricus)微生物株;
e)菌体外多糖類を、一緒にまたは個別に、分泌するストレプトコッカス・サーモフィルス(Streptococcus thermophilus)およびラクトバチルス・デルブリュッキ亜種ブルガリクス(Lactobacillus delbrueckii subsp. bulgaricus)の微生物株の組み合わせ、ここで、前記多糖類は、分泌された菌体外多糖類の全重に基づいて、20〜23%のガラクトサミン、50〜55%のガラクトース、および23〜28%のグルコースを含む;
f)以下の:
i)20〜23%のガラクトサミン;
ii)50〜55%のガラクトース;および
iii)23〜28%のグルコース、
から形成される多糖類、
のうちの少なくとも1つを含む組成物を調製し、そして、
混合物を形成するように、d)、e)またはf)のいずれかと一緒にa)〜c)から選択された構成成分を混合すること、
を含む方法。 - 請求項1〜14のいずれか1項に記載の組成物を生成するための、請求項15に記載の方法。
- 乳製品を生成する方法であって、以下のステップ:
a)発酵乳製品基質を形成するために、以下の:
i)寄託番号CBS139100のストレプトコッカス・サーモフィルス(Streptococcus thermophilus)微生物株および寄託番号CBS139099のラクトバチルス・デルブリュッキ亜種ブルガリクス(Lactobacillus delbrueckii subsp. bulgaricus)微生物株;または
ii)菌体外多糖類を、一緒にまたは個別に、分泌するストレプトコッカス・サーモフィルス(Streptococcus thermophilus)およびラクトバチルス・デルブリュッキ亜種ブルガリクス(Lactobacillus delbrueckii subsp. bulgaricus)の微生物株の組み合わせ、ここで、前記多糖類は、分泌された菌体外多糖類の全重に基づいて、20〜23%のガラクトサミン、50〜55%のガラクトース、および23〜28%のグルコースを含む、
を含む培養物を使用して最初の乳製品基質を発酵させ;
b)以下の構成成分:プレバイオティクス;食物繊維;およびクロム、のうちの2つ以上を提供し、さらに、混合物を形成するために、それらを一緒に混合し;そして
c)以下の:
i)発酵乳製品基質中に混合物を分散させるかまたは懸濁させ;
ii)発酵乳製品基質中に混合物を混合するか;または
iii)発酵乳製品基質に隣接して混合物を配置すること、
によって乳製品を形成すること、
を含む方法。 - 前記ステップb)が、発酵乳製品基質および/または混合物にプロバイオティクス培養物を提供または添加することをさらに含む、請求項17に記載の方法。
- 前記食物繊維が、グルコマンナンを含み;前記プレバイオティクスが、イヌリン、フルクトオリゴ糖(FOS)、ガラクトオリゴ糖(GOS)、α−グルコ−オリゴ糖、およびその組み合わせ、から選択される、請求項17または18に記載の方法。
- 前記方法が:甘味料、安定化剤、酸性調節剤、水、着香料、脂肪、乳化剤、植物および/または野菜抽出物、ビタミン、ミネラル、植物性化学物質、抗酸化剤、およびその組み合わせから選択される1若しくは複数の構成要素を添加することをさらに含む、請求項17〜19のいずれか1項に記載の方法。
- 前記乳製品が、次の:ヨーグルト、チーズ、生クリーム、サワークリーム、バターミルク、ケフィア、乳酸菌牛乳、乳酒、フィルミョルク、およびヴィリ、のうちの1つを含む、請求項17〜20のいずれか1項に記載の方法。
- 前記方法が、請求項1〜14のいずれか1項に記載の組成物を形成するのに使用される、請求項17〜21のいずれか1項に記載の方法。
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US10863763B2 (en) | 2020-12-15 |
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US10645965B2 (en) | 2020-05-12 |
PL3065569T3 (pl) | 2020-06-15 |
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AU2018204396A1 (en) | 2018-07-05 |
WO2015067936A1 (en) | 2015-05-14 |
US20200337351A1 (en) | 2020-10-29 |
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