JP7393805B2 - 抗菌性組成物及びその製造方法 - Google Patents
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Description
市販のサツマイモを、それぞれ縦に半分に切り、各サツマイモの1片は冷凍庫に入れて保存し、他の1片は電気釜に入れて、55~70℃で4週間加熱した。加熱後に取出して、スライスして天日乾燥した。冷凍庫に保存したサツマイモは、取出して解凍し、スライスして、同様に天日乾燥した。
サツマイモS抽出液、サツマイモT抽出液に、下記表2の配合で、カゼインペプトン、酵母エキス、ブドウ糖を添加し、サツマイモS抽出液含有培地(以下「検体1」とする)、サツマイモT抽出液含有培地(以下「検体2」とする)を作成した。
検体1、検体2を、それぞれ121℃、15分間、オートクレーブで滅菌して、グラム陰性菌(Enterobacter sp.)を1白銀耳移植し、移植直後の生菌数を、デソキシコレート培地と、CVT培地とを用いて測定した。生菌数測定は、試料を1000倍に希釈して、それぞれの培地に添加し、35℃、24時間後に、発生したコロニー数を測定することにより行った。その結果を表5に示す。また、生菌数測定時のデソキシコレート培地の写真を図4に示す。
〔結果〕
グラム陽性菌、グラム陰性菌いずれの場合も、検体1(サツマイモS)は明らかに増加傾向にあったが、一方、検体2(サツマイモT)は明らかに減少傾向にあった。今回の検査結果により熱処理サツマイモ抽出物には、グラム陽性菌、グラム陰性菌に対する抗菌性が認められた。
Claims (4)
- サツマイモの塊根部を、55~75℃で7~60日間熱処理した熱処理物を、水溶性溶媒で抽出して得られた抽出物を有効成分として含有することを特徴とする抗菌性組成物。
- グラム陽性菌及びグラム陰性菌に対して用いられる、請求項1に記載の抗菌性組成物。
- サツマイモの塊根部を55~75℃で7~60日間熱処理する熱処理工程と、該熱処理された処理物を水溶性溶媒で抽出する抽出工程とを含むことを特徴とする抗菌性組成物の製造方法。
- 前記水溶性溶媒として、水、含水アルコールから選ばれた1種を用いる、請求項3に記載の抗菌性組成物の製造方法。
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Citations (5)
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JP2002027909A (ja) | 2000-07-17 | 2002-01-29 | Kumamoto Seifun Kk | 紫サツマイモ乾燥フレーク及びその製造方法、並びに、紫サツマイモ濃縮エキス及びその製造方法 |
JP2007505607A (ja) | 2003-10-01 | 2007-03-15 | キャンベル・スープ・カンパニー | 植物の酵素処理およびろ過のためのプロセスならびにそれにより入手可能な製品 |
JP2007070271A (ja) | 2005-09-06 | 2007-03-22 | Noevir Co Ltd | 皮膚外用剤 |
JP2011231068A (ja) | 2010-04-28 | 2011-11-17 | Meneki Bunseki Kenkyu Center Kk | Nk活性増強剤 |
JP2018035146A (ja) | 2016-08-24 | 2018-03-08 | 株式会社 サティス製薬 | コルク化サツマイモ又はコルク化ゴボウの抽出物 |
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