JPH04121185A - Proliferation promoting composition of bifidobacterium - Google Patents
Proliferation promoting composition of bifidobacteriumInfo
- Publication number
- JPH04121185A JPH04121185A JP24076190A JP24076190A JPH04121185A JP H04121185 A JPH04121185 A JP H04121185A JP 24076190 A JP24076190 A JP 24076190A JP 24076190 A JP24076190 A JP 24076190A JP H04121185 A JPH04121185 A JP H04121185A
- Authority
- JP
- Japan
- Prior art keywords
- lactose
- oligosaccharide
- acid
- inorganic acid
- polycondensation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 18
- 241000186000 Bifidobacterium Species 0.000 title claims abstract description 15
- 230000001737 promoting effect Effects 0.000 title claims description 6
- 230000035755 proliferation Effects 0.000 title 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims abstract description 22
- 239000008101 lactose Substances 0.000 claims abstract description 21
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 17
- 150000002482 oligosaccharides Chemical class 0.000 claims abstract description 16
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims abstract description 12
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 10
- 229930182830 galactose Natural products 0.000 claims abstract description 10
- 239000008103 glucose Substances 0.000 claims abstract description 10
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 claims abstract description 9
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract description 9
- 150000007522 mineralic acids Chemical class 0.000 claims abstract description 8
- 238000010438 heat treatment Methods 0.000 claims abstract description 7
- 239000004480 active ingredient Substances 0.000 claims abstract 4
- 235000000346 sugar Nutrition 0.000 claims description 8
- 239000000470 constituent Substances 0.000 claims description 2
- 239000007859 condensation product Substances 0.000 claims 1
- 238000006068 polycondensation reaction Methods 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 4
- 239000007864 aqueous solution Substances 0.000 abstract description 3
- 230000001747 exhibiting effect Effects 0.000 abstract 1
- 150000002597 lactoses Chemical class 0.000 abstract 1
- 230000002062 proliferating effect Effects 0.000 abstract 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 15
- 239000002253 acid Substances 0.000 description 8
- 239000000306 component Substances 0.000 description 7
- 150000001720 carbohydrates Chemical class 0.000 description 6
- 235000014633 carbohydrates Nutrition 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 239000000523 sample Substances 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 238000011160 research Methods 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 229920001817 Agar Polymers 0.000 description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 239000008272 agar Substances 0.000 description 4
- 230000001580 bacterial effect Effects 0.000 description 4
- 238000009826 distribution Methods 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 235000014171 carbonated beverage Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000021255 galacto-oligosaccharides Nutrition 0.000 description 3
- 150000003271 galactooligosaccharides Chemical class 0.000 description 3
- 238000011081 inoculation Methods 0.000 description 3
- 230000000968 intestinal effect Effects 0.000 description 3
- 238000002844 melting Methods 0.000 description 3
- 230000008018 melting Effects 0.000 description 3
- 210000000813 small intestine Anatomy 0.000 description 3
- 239000007921 spray Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 210000002438 upper gastrointestinal tract Anatomy 0.000 description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 150000007513 acids Chemical class 0.000 description 2
- 210000000481 breast Anatomy 0.000 description 2
- 238000004440 column chromatography Methods 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 210000004211 gastric acid Anatomy 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 210000003405 ileum Anatomy 0.000 description 2
- 238000000338 in vitro Methods 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 210000002429 large intestine Anatomy 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000000691 measurement method Methods 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 229930195727 α-lactose Natural products 0.000 description 2
- ATYSZLKTHMZHJA-UXLSSDPBSA-N (3R,4R,5S,6R)-6-(hydroxymethyl)-2-[(3R,4S,5R,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]-5-[(2S,3R,4S,5R,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxane-2,3,4-triol Chemical compound C1([C@H](O)[C@@H](O)[C@@H](O)[C@H](O1)CO)C1(O)[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@@H](O)[C@H](O2)CO)[C@H](O1)CO ATYSZLKTHMZHJA-UXLSSDPBSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 1
- DBTMGCOVALSLOR-UHFFFAOYSA-N 32-alpha-galactosyl-3-alpha-galactosyl-galactose Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(OC2C(C(CO)OC(O)C2O)O)OC(CO)C1O DBTMGCOVALSLOR-UHFFFAOYSA-N 0.000 description 1
- ODEHMIGXGLNAKK-OESPXIITSA-N 6-kestotriose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@@H]1[C@@H](O)[C@H](O)[C@](CO)(O[C@@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)O1 ODEHMIGXGLNAKK-OESPXIITSA-N 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 241000212977 Andira Species 0.000 description 1
- GUBGYTABKSRVRQ-DCSYEGIMSA-N Beta-Lactose Chemical compound OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-DCSYEGIMSA-N 0.000 description 1
- 241001655328 Bifidobacteriales Species 0.000 description 1
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- RXVWSYJTUUKTEA-UHFFFAOYSA-N D-maltotriose Natural products OC1C(O)C(OC(C(O)CO)C(O)C(O)C=O)OC(CO)C1OC1C(O)C(O)C(O)C(CO)O1 RXVWSYJTUUKTEA-UHFFFAOYSA-N 0.000 description 1
- ZCLAHGAZPPEVDX-UHFFFAOYSA-N D-panose Natural products OC1C(O)C(O)C(OC(C(O)CO)C(O)C(O)C=O)OC1COC1C(O)C(O)C(O)C(CO)O1 ZCLAHGAZPPEVDX-UHFFFAOYSA-N 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical class OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- AYRXSINWFIIFAE-SCLMCMATSA-N Isomaltose Natural products OC[C@H]1O[C@H](OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O)[C@@H](O)[C@@H](O)[C@@H]1O AYRXSINWFIIFAE-SCLMCMATSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- GRYLNZFGIOXLOG-UHFFFAOYSA-N Nitric acid Chemical compound O[N+]([O-])=O GRYLNZFGIOXLOG-UHFFFAOYSA-N 0.000 description 1
- 108091034117 Oligonucleotide Proteins 0.000 description 1
- MUPFEKGTMRGPLJ-RMMQSMQOSA-N Raffinose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 MUPFEKGTMRGPLJ-RMMQSMQOSA-N 0.000 description 1
- UQZIYBXSHAGNOE-USOSMYMVSA-N Stachyose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@H](CO[C@@H]2[C@@H](O)[C@@H](O)[C@@H](O)[C@H](CO)O2)O1 UQZIYBXSHAGNOE-USOSMYMVSA-N 0.000 description 1
- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- MUPFEKGTMRGPLJ-UHFFFAOYSA-N UNPD196149 Natural products OC1C(O)C(CO)OC1(CO)OC1C(O)C(O)C(O)C(COC2C(C(O)C(O)C(CO)O2)O)O1 MUPFEKGTMRGPLJ-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000015197 apple juice Nutrition 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005428 food component Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 239000003102 growth factor Substances 0.000 description 1
- 235000020256 human milk Nutrition 0.000 description 1
- 210000004251 human milk Anatomy 0.000 description 1
- 230000003308 immunostimulating effect Effects 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 210000004347 intestinal mucosa Anatomy 0.000 description 1
- 239000003456 ion exchange resin Substances 0.000 description 1
- 229920003303 ion-exchange polymer Polymers 0.000 description 1
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- FYGDTMLNYKFZSV-UHFFFAOYSA-N mannotriose Natural products OC1C(O)C(O)C(CO)OC1OC1C(CO)OC(OC2C(OC(O)C(O)C2O)CO)C(O)C1O FYGDTMLNYKFZSV-UHFFFAOYSA-N 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000003595 mist Substances 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 210000004877 mucosa Anatomy 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 229910017604 nitric acid Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000001139 pH measurement Methods 0.000 description 1
- 210000001819 pancreatic juice Anatomy 0.000 description 1
- ZCLAHGAZPPEVDX-MQHGYYCBSA-N panose Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@@H](O[C@H]([C@H](O)CO)[C@H](O)[C@@H](O)C=O)O[C@@H]1CO[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 ZCLAHGAZPPEVDX-MQHGYYCBSA-N 0.000 description 1
- 238000012643 polycondensation polymerization Methods 0.000 description 1
- 230000003405 preventing effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- MUPFEKGTMRGPLJ-ZQSKZDJDSA-N raffinose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)O1 MUPFEKGTMRGPLJ-ZQSKZDJDSA-N 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 239000012488 sample solution Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- UQZIYBXSHAGNOE-XNSRJBNMSA-N stachyose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO[C@@H]3[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O3)O)O2)O)O1 UQZIYBXSHAGNOE-XNSRJBNMSA-N 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000006276 transfer reaction Methods 0.000 description 1
- XPFJYKARVSSRHE-UHFFFAOYSA-K trisodium;2-hydroxypropane-1,2,3-tricarboxylate;2-hydroxypropane-1,2,3-tricarboxylic acid Chemical compound [Na+].[Na+].[Na+].OC(=O)CC(O)(C(O)=O)CC(O)=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O XPFJYKARVSSRHE-UHFFFAOYSA-K 0.000 description 1
- FYGDTMLNYKFZSV-BYLHFPJWSA-N β-1,4-galactotrioside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@H](CO)O[C@@H](O[C@@H]2[C@@H](O[C@@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-BYLHFPJWSA-N 0.000 description 1
- 229930195724 β-lactose Natural products 0.000 description 1
Landscapes
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明はビフィズス菌の増殖を促進する作用を有する組
成物に関するものである。DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a composition having the effect of promoting the growth of Bifidobacterium.
母乳栄養児が人工栄養児に対して疾病に対する抵抗性が
強いという小児科領域の研究は母乳成分に関する栄養学
的研究と同時に腸内フローラの研究へと進んでいった。Pediatric research, which showed that breast-fed infants are more resistant to diseases than bottle-fed infants, progressed to nutritional research on breast milk components and research on intestinal flora at the same time.
人工栄養児の腸内フローラは母乳栄養児のそれに比較し
てビフィズス菌が少なく、大腸菌、腸球菌が多いことな
どが報告され、ビフィズス菌が各種疾患に対して感染防
御作用や免疫賦活作用を有しているという理論を支持す
る結果となっている。It has been reported that the intestinal flora of bottle-fed infants contains less bifidobacteria and more Escherichia coli and enterococci than that of breast-fed infants, and bifidobacteria have infection-preventing and immunostimulating effects against various diseases. The results support the theory that
ところで近年ヒトの腸内をビフィズスフローラにする研
究が多く行われ、その中でも特にビフィズス菌のエネル
ギー源となる糖質の研究が盛んに行われている。腸内で
ビフィズス菌が利用しうる糖質の条件は、上部消化管に
於いて消化吸収されず回腸や大腸へ到達すること、また
ビフィズス菌が良く利用し、他の菌に利用されにくいこ
ととされている。このような糖質として既にいくつか提
案され、種々の食品へ添加利用がなされている。Incidentally, in recent years, much research has been carried out to transform the human intestine into bifidus flora, and among these, research on carbohydrates, which serve as an energy source for bifidobacteria, is particularly active. The conditions for carbohydrates that can be used by Bifidobacteria in the intestine are that they are not digested and absorbed in the upper gastrointestinal tract and reach the ileum and large intestine, and that they are well used by Bifidobacteria and difficult to be used by other bacteria. has been done. Several such carbohydrates have already been proposed and are used as additives to various foods.
しかしながら従来報告されたビフィズス菌増殖因子であ
るこれらの糖質は上記条件を充分に満足するものとは言
い難いものである。例えば、ケスト−ス、ニスドースな
どを主成分にしたフラクトオリゴ糖は酸や熱に対して不
安定であるため胃酸により分解を受は上部消化管で一部
吸収されることが指摘されている。また、イソマルトー
ス、パノースなどを主成分にしたイソマルトオリゴ糖の
場合、小腸粘膜酵素により加水分解を受は吸収されるた
め、大量の摂取が必要とされている。ガラクトシルラク
トース、ラフィノース、スタキオースを主成分にしたガ
ラクトオリゴ垢は前記のオリゴ等に比較して酸、熱に安
定で消化管の上部で消化吸収を受けにくいことが確認さ
れている。しかし酵素の転移反応を利用しているため収
量が低く、また食品からの抽出の場合も含量が低いとい
う欠点を有している。However, it is difficult to say that these sugars, which are Bifidobacterium growth factors that have been reported so far, fully satisfy the above conditions. For example, it has been pointed out that fructooligosaccharides whose main components are kestose, nisdose, etc. are unstable to acids and heat, so they are degraded by gastric acid and partially absorbed in the upper gastrointestinal tract. Furthermore, in the case of isomalto-oligosaccharides whose main components are isomaltose, panose, etc., they are hydrolyzed by enzymes in the small intestine mucosa and then absorbed, so they need to be ingested in large quantities. It has been confirmed that galacto-oligo lime, which is mainly composed of galactosyllactose, raffinose, and stachyose, is more stable against acids and heat than the oligos mentioned above, and is less likely to be digested and absorbed in the upper part of the gastrointestinal tract. However, since it uses an enzyme transfer reaction, the yield is low, and when extracted from foods, the content is low.
C発明が解決しようとする課題〕
本発明が解決しようとする課題は、従来の糖質の上記欠
点を解消することであり、これを換言すれば、物理的に
も安定で上部消化管に於いて消化吸収されず強いビフィ
ズス菌の増殖性と優れた選択性を有する糖質を開発する
ことである。C Problems to be Solved by the Invention] The problem to be solved by the present invention is to eliminate the above-mentioned drawbacks of conventional carbohydrates. The aim is to develop carbohydrates that are not easily digested and absorbed, have strong bifidobacterial growth properties, and have excellent selectivity.
この課題は乳糖に微量の無機酸好ましくは塩酸を添加し
、必要に応し予備乾燥を行った後、無水状態で高温加熱
を行って縮合せしめて調製したオリゴ糖をビフィズス菌
の増殖促進用成分として使用することによって達成され
る。This problem involves adding a trace amount of an inorganic acid, preferably hydrochloric acid, to lactose, pre-drying it if necessary, and then heating it at a high temperature in an anhydrous state to condense it. This is achieved by using it as
本発明の基本的な特徴は、
(a) 乳糖に微量の無機酸を添加し、無水状態下で
高温加熱して重縮合せしめるという方法で製造されたオ
リゴ糖であること、
(b) 上記オリゴ糖はその分子量は482〜100
00であり、且つその重縮合成分はグルコースとガラク
トースであって、そのモル比はIriであること、
(C) 上記オリゴ糖は、ラクトース、グルコース、
ガラクトースの1種又は2種以上との混合物として得ら
れるが、その混合物としてあえて上記糖成分を除去しな
くてもそのまま有効に使用できること、
(d) このオリゴ糖又はその他の上記糖成分との混
合物はビフィズス菌増殖促進作用を有するものであるこ
と、
からなっている。The basic characteristics of the present invention are: (a) The oligosaccharide is produced by adding a trace amount of inorganic acid to lactose and polycondensing it by heating at high temperature under anhydrous conditions; (b) The oligosaccharide is The molecular weight of sugar is 482-100
00, and its polycondensation components are glucose and galactose, the molar ratio of which is Iri; (C) the oligosaccharide is lactose, glucose,
Although it is obtained as a mixture with one or more types of galactose, the mixture can be effectively used as it is without removing the above sugar components; (d) A mixture with this oligosaccharide or other above sugar components; has the effect of promoting the growth of Bifidobacteria.
これらについて更に詳しく順を追って説明する。These will be explained in more detail one by one.
先ず(a)の製法については、既に本発明者によって開
発され、特願平1−330133号として出願されてお
り、本発明に於いても上記出願の方法がそのまま有効に
適用される。First, the manufacturing method (a) has already been developed by the present inventor and filed as Japanese Patent Application No. 1-330133, and the method of the above-mentioned application can be effectively applied to the present invention as is.
先ず原料の乳糖は特に限定されず、広〈従来から知られ
ているものが使用できる。例えば市販品でもよく、製造
上混酸を水溶液として実施するものでは、α−乳糖、β
−乳糖、平衡乳糖何れでも使用できるが、混酸を粉体の
まま実施する場合はα−乳糖を使用するのがよい。First, the raw material lactose is not particularly limited, and a wide variety of conventionally known lactose can be used. For example, commercially available products may be used, and in the case of products in which the mixed acid is prepared as an aqueous solution during production, α-lactose, β-lactose,
-Although either lactose or balanced lactose can be used, it is preferable to use α-lactose if the mixed acid is to be used in powder form.
次に触媒たる酸としては、塩酸、硝酸、リン酸などの無
機酸が使用できるが、硫酸は脱水作用がありあまり好ま
しくない。特に塩酸が好ましい。Next, as the acid serving as a catalyst, inorganic acids such as hydrochloric acid, nitric acid, and phosphoric acid can be used, but sulfuric acid has a dehydrating effect and is not so preferred. Hydrochloric acid is particularly preferred.
酸の量としては極少量でよく重量比として乳糖(乾燥重
量)当たり0.1%以下0.01%前後までで良い。The amount of acid may be very small, and the weight ratio may be 0.1% or less, up to about 0.01% per lactose (dry weight).
酸は原料の乳糖に充分良く混合するため、1%程度に薄
めて、これを霧状にして原料と良く混合して乾燥して脱
水するか、又は原料を水溶液とし、これに所定量の酸を
加えて混合し、スプレードライ等の方法で脱水するのが
良い。次に脱水した原料混合物を100〜200℃の温
度に0.5〜3時間、好ましくは1〜2時間保持するこ
とで、重縮合を起こさせ、ガラクトオリゴ糖に変換させ
る。この場合温度は100”C未満では目的のガラクト
オリゴ糖ができにくく、200℃より高くなると乳糖の
融点に近くなり、溶融したり、着色したりするため望ま
しくない。加熱時間も1時間未満では収率が特に高くな
らず、3時間より長くなると着色やこげが生して望まし
くない。In order for the acid to mix well with the raw material lactose, it can be diluted to about 1%, mixed well with the raw material in the form of a mist, and then dried and dehydrated, or the raw material can be made into an aqueous solution and a predetermined amount of acid added to it. It is best to add and mix and dehydrate using methods such as spray drying. Next, the dehydrated raw material mixture is held at a temperature of 100 to 200°C for 0.5 to 3 hours, preferably 1 to 2 hours, to cause polycondensation and convert it into galactooligosaccharides. In this case, if the temperature is less than 100"C, it will be difficult to produce the desired galactooligosaccharide, and if the temperature is higher than 200"C, it will approach the melting point of lactose, which may cause melting or coloring, which is not desirable.If the heating time is less than 1 hour, the yield will be low. is not particularly high, and if the heating time is longer than 3 hours, discoloration or burning will occur, which is undesirable.
このようにしてできたガラクトオリゴ糖は水に溶かし、
中和後常法に従って脱色、脱塩、濃縮、スプレードライ
して粉末製品とすることもできる。The galactooligosaccharides produced in this way are dissolved in water,
After neutralization, it can be decolorized, desalted, concentrated, and spray dried according to conventional methods to obtain a powder product.
次いで上記(b)及び(C)の特徴、即ち本発明で使用
するオリゴ糖について、標準的な方法で行われた後記実
施例1のオリゴ糖についてその分析例を示して説明する
。Next, the characteristics of (b) and (C) above, ie, the oligosaccharide used in the present invention, will be explained by showing an analysis example of the oligosaccharide of Example 1 described below, which was performed using a standard method.
(1)分子量分布
未反応のラクトース、生成したグルコース及びガラクト
ースを除去したオリゴ糖区分の分子量分布を第1図に示
す。この第1図は平均分子量を測定する高速液体クロマ
トグラフを示し、実線は微分分子量分布曲線を、また点
線は積分分子量分布曲線を示す。この際の条件は以下の
通りである。(1) Molecular Weight Distribution FIG. 1 shows the molecular weight distribution of the oligosaccharide segment from which unreacted lactose, produced glucose, and galactose have been removed. This FIG. 1 shows a high performance liquid chromatograph for measuring average molecular weight, where the solid line shows the differential molecular weight distribution curve and the dotted line shows the integral molecular weight distribution curve. The conditions at this time are as follows.
カラム: rshudex Foapak 5−HDI
J802.804.805.806
移動相:水 1.5モル/分
カラム温度:80℃
111t[料:クルコース、マルトース、マルトトリオ
ース、
5hudex 5tandard P−82この第1図
から明らかな通り、オリゴ糖区分の平均分子量は960
である。但しこの平均分子量については反応時間を調整
することにより適宜に調整することができる。Column: rshudex Foapak 5-HDI
J802.804.805.806 Mobile phase: Water 1.5 mol/min Column temperature: 80°C 111t [Materials: Glucose, maltose, maltotriose, 5hudex 5 standard P-82 As is clear from this Figure 1, oligosaccharides The average molecular weight of the category is 960
It is. However, this average molecular weight can be adjusted as appropriate by adjusting the reaction time.
(11)構成糖
ラクトース、グルコース、ガラクトースをカラムクロマ
トにより分別したオリゴ塘区分を更に4両分に分け、夫
々0.5N−HCf中で4時間加水分解を行いグルコー
ス量をデタミナーOLEにより求め、グルコースとガラ
クトースのモル比を求めた。この結果を第1表に示す。(11) The oligotube fraction in which the constituent sugars lactose, glucose, and galactose were separated by column chromatography was further divided into 4 parts, each of which was hydrolyzed in 0.5N-HCf for 4 hours, and the amount of glucose was determined by Determiner OLE. The molar ratio of galactose and galactose was determined. The results are shown in Table 1.
但しこの第1表から、各両分ともグルコースとガラクト
ースのモル比は1:1であることが判った。However, from this Table 1, it was found that the molar ratio of glucose and galactose in both components was 1:1.
第 1 表
(in)消化吸収性
ラクトース、グルコース、ガラクトースをカラムクロマ
トにより分別したオリゴ糖区分を更に4画分に分け、夫
々について口腔内、胃内、小腸内、小腸粘膜内を推定し
てin vitroで消化試験を行った。第2表はその
結果を表す。各フラクションとも唾液、胃酸、膵液のア
ミラーゼ及び小腸局在酵素では殆ど消化されなかった。Table 1 (in) The oligosaccharide fractions obtained by separating digestible lactose, glucose, and galactose by column chromatography are further divided into four fractions, and the amounts in the oral cavity, stomach, small intestine, and small intestinal mucosa are estimated for each fraction. Digestion tests were conducted in vitro. Table 2 shows the results. Each fraction was hardly digested by saliva, gastric acid, pancreatic juice amylase, and enzymes localized in the small intestine.
このことはオリゴ糖が上部消化管では消化されず回腸、
大腸に達することが判明する。This means that oligosaccharides are not digested in the upper gastrointestinal tract, but in the ileum and
It turns out that it reaches the large intestine.
第2表 オリゴ糖の氷解(還元糖の増加量)次いで本発
明の特徴(d)について説明する。Table 2: Melting of oligosaccharides (increase in amount of reducing sugar) Next, feature (d) of the present invention will be explained.
上記糖構成(ii)に於いて用いた分画した4区分の試
料についてそのビフィズス菌増殖促進作用を測定した。The bifidobacteria growth-promoting effect was measured for the four fractionated samples used in the sugar composition (ii) above.
この結果を第3表に示す。但しこの測定方法は以下の通
りである。The results are shown in Table 3. However, this measurement method is as follows.
〈測定方法〉
難消化性であることが確認されたオリゴ糖の腸内菌の資
化性を確認するためin vitroで次のような試験
を行った。<Measurement method> In order to confirm the ability of intestinal bacteria to assimilate oligosaccharides, which were confirmed to be indigestible, the following in vitro test was conducted.
供試菌株をBL寒天平板で純粋培養し、Fildess
olution加GAMブイヨン、嫌気培養37℃14
日間(96時間)嫌気培養後、pHを測定した。接種後
、接種菌液のコンタミ、生育不良を検査し、これに該当
するものはデータから削除した。嫌気培養は5ANYO
/FORMA社製嫌気性インキュベーターを用い、雰囲
気はCO□10% 6210%、N2バランスの混合ガ
スを用いたpH測定及びデータの処理にはBIS120
(LIFTEC社製)を用いた。The test bacterial strain was pure cultured on a BL agar plate, and
GAM broth with solution, anaerobic culture 37℃ 14
After anaerobic culture for days (96 hours), pH was measured. After inoculation, the inoculum solution was inspected for contamination and poor growth, and any cases that were found to be in this area were deleted from the data. Anaerobic culture is 5ANYO
/A FORMA anaerobic incubator was used, the atmosphere was CO□10% 6210%, and BIS120 was used for pH measurement and data processing using a mixed gas with N2 balance.
(manufactured by LIFTEC) was used.
■ BL寒天平板で凍結菌株を画線培養し、単離集落を
得ることを2回繰り返すことにより純粋培養菌株を得た
。BL寒天平板は日永製薬BL寒天培地にコージン■製
馬脱線維血液5%を添加したものを用いた。培養につい
ては5ANYO/FORMA社製嫌気性インキュベータ
ーを用い、37℃148時間行った。(2) A pure cultured bacterial strain was obtained by streak-cultivating the frozen bacterial strain on a BL agar plate and repeating the process twice to obtain isolated colonies. The BL agar plate used was Hinaga Pharmaceutical's BL agar medium to which 5% of Kojima Ma's defibrinated blood was added. Cultivation was carried out at 37° C. for 148 hours using an anaerobic incubator manufactured by 5ANYO/FORMA.
■ Fildes 5olution加GAMブイヨン
は日水製薬製CAMブイヨンにFildes 5olu
tion O,4%を添加したもの。培養には5ANY
O/FORMA社製嫌気性インキュベーターを用いた。■ Fildes 5olu GAM broth is Nissui Pharmaceutical's CAM broth and Fildes 5olu
tion O, 4% added. 5ANY for culture
An anaerobic incubator manufactured by O/FORMA was used.
■ 菌液の接種にはLIFETEC社製自動多菌株接種
装置、MO−120を用いた。(2) For inoculation of the bacterial solution, an automatic multi-bacterial strain inoculation device MO-120 manufactured by LIFETEC was used.
■ 試料添加量0.5%。■Sample addition amount 0.5%.
資化性の判定についてはpHがどれだけ低下したかで資
化性の有無、又は強弱を判定した。判定基準は以下の通
りである。Regarding the determination of assimilation ability, the presence or absence or strength of assimilation ability was determined based on how much the pH decreased. The judgment criteria are as follows.
6.0≦pH・・・
5.5≦pH< 6.0 ・・・ +5.0≦pH
< 5.5 ・・・ +4.5≦po< s、o
・・・ ++pH< 4.5 ・・・ +++
第4表中F1〜F4は夫々上記第1表の区分を示す。上
記第4表から明らかな通り、低分子側のF4はハタテロ
イデスよりビフィドバクテリウムの方が強い資化性を示
すことより、ビフィズス菌増殖促進作用のあることが判
る。6.0≦pH...5.5≦pH<6.0...+5.0≦pH
<5.5...+4.5≦po<s, o
... ++ pH< 4.5 ... +++ In Table 4, F1 to F4 indicate the classifications in Table 1 above, respectively. As is clear from Table 4 above, the low molecular weight F4 is more strongly assimilated by Bifidobacterium than by Hatateroides, indicating that it has an effect of promoting the growth of Bifidobacterium.
本発明のオリゴ糖は糖質であり、食品用成分として充分
利用できるものであり、このオリゴ糖を各種食品用組成
物に含有させることができる。この際の含有量としては
3〜5重量%、好ましくは1回摂取量5g程度であり、
この程度の量で充分なるビフィズス菌増殖促進作用を発
揮する。また添加含有させるべき食品組成物乃至食品と
しては、各種のものが広い範囲から適宜に選択されれば
良く、その代表的な具体例として、炭酸飲料、デザート
ケーキ、スナック、ジュース等を挙げることができる。The oligosaccharide of the present invention is a carbohydrate and can be fully utilized as a food component, and can be included in various food compositions. The content in this case is 3 to 5% by weight, preferably about 5g per intake,
This amount exerts sufficient bifidobacteria growth promoting effect. In addition, various food compositions or foods to be added may be appropriately selected from a wide range, and typical examples include carbonated drinks, dessert cakes, snacks, juices, etc. can.
以下に実施例を挙げる。 Examples are given below.
実施例1
乳糖400gを熱水600ccに溶解し、10%塩酸溶
液2gを添加し、80″Cに保持しながらスプレー乾燥
(入口温度160℃1出口温度100℃、アトマイザ−
回転数1400Or、p、m、 )を行った。このよう
にして調製した試料200gをトレイ上に均一に拡げ、
130℃12時間熱風乾燥機中で加熱を行い縮重合を行
った。次に試料を400ccの蒸留水に熔解し5%水酸
化ナトリウム溶液でpH6,0に調整、次に試料溶液を
80℃に昇温し、活性炭0.2gを添加し、30分保持
後濾過を行った。更にカラムに詰めたイオン交換樹脂(
IR120B、IRA 68をl:2にミックスした
もの)に通液し、濃縮後スプレー乾燥を行い、淡黄色の
粉末を得た。得られた粉末は僅かな甘味を有し、風味良
好であり、且つ品質も良好なものであるから各種食品へ
添加してもそれら本来の風味も損なわないものである。Example 1 Dissolve 400 g of lactose in 600 cc of hot water, add 2 g of 10% hydrochloric acid solution, and spray dry while maintaining at 80"C (inlet temperature 160 °C, outlet temperature 100 °C, atomizer)
The rotation speed was 1400 Or, p, m, ). Spread 200 g of the sample prepared in this way uniformly on a tray,
Condensation polymerization was carried out by heating in a hot air dryer at 130° C. for 12 hours. Next, the sample was dissolved in 400 cc of distilled water and adjusted to pH 6.0 with 5% sodium hydroxide solution. Next, the sample solution was heated to 80°C, 0.2 g of activated carbon was added, and after holding for 30 minutes, it was filtered. went. Furthermore, the ion exchange resin packed in the column (
The mixture was poured into a mixture of IR120B and IRA 68 (l:2), concentrated, and then spray dried to obtain a pale yellow powder. The obtained powder has a slight sweetness, good flavor, and is of good quality, so it can be added to various foods without impairing their original flavor.
実施例2 実施例1で製造した試料で次のものを製造した。Example 2 The following items were manufactured using the sample manufactured in Example 1.
(1)炭酸飲料
実施例1の試料 50 gグラニュー
糖 125gクエン酸
クエン酸ナトリウム
ビタミンC
サイダーエッセンス
炭酸水
水
合 計
(1)炭酸飲料
実施例工の試料
グラニユー糖
リンゴ酸
クエン酸ナトリウム
ビタミンC
リンゴ香料
濃縮リンゴジュース
水
合 計(1) Sample of Carbonated Beverage Example 1 50 g Granulated Sugar 125 g Citric Acid Sodium Citrate Vitamin C Cider Essence Carbonated Water Total (1) Sample of Carbonated Beverage Example Granulated Sugar Malic Acid Sodium Citrate Vitamin C Apple Flavor Concentration apple juice water total
1.5g 0.1g 0.15g 1.0g 20 g 85 g 1082.75g 0 g 0 g 1.5g 0.5 g 0.15g 3.0g 35 g 00 g 1040、15 g 第1図は高速液体クロマトグラフを示す。 1.5g 0.1g 0.15g 1.0g 20 g 85 g 1082.75g 0 g 0 g 1.5g 0.5 g 0.15g 3.0g 35 g 00g 1040, 15 g Figure 1 shows a high performance liquid chromatograph.
Claims (3)
加熱処理して得られる縮重合物であって、グルコース、
ガラクトースを構成糖とし、分子量482〜10000
であるオリゴ糖を有効成分として含有するビフィズス菌
の増殖促進性組成物。(1) A condensation product obtained by adding a trace amount of inorganic acid to lactose and heat-treating it at high temperature under anhydrous conditions, which includes glucose,
Galactose is a constituent sugar, molecular weight 482-10,000
A composition for promoting the growth of bifidobacteria, which contains an oligosaccharide as an active ingredient.
%であり、且つ上記高温加熱が100〜200℃で1〜
3時間である請求項(1)に記載の組成物。(2) The inorganic acid is 0.05 to 0.2% by weight based on lactose, and the high temperature heating is 1 to 1% by weight at 100 to 200°C.
The composition according to claim 1, which is for 3 hours.
に記載の組成物。(3) Claim (1) or (2) wherein the inorganic acid is hydrochloric acid.
The composition described in .
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP24076190A JP2912932B2 (en) | 1990-09-10 | 1990-09-10 | Bifidobacterium growth promoting composition |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP24076190A JP2912932B2 (en) | 1990-09-10 | 1990-09-10 | Bifidobacterium growth promoting composition |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH04121185A true JPH04121185A (en) | 1992-04-22 |
JP2912932B2 JP2912932B2 (en) | 1999-06-28 |
Family
ID=17064324
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP24076190A Expired - Fee Related JP2912932B2 (en) | 1990-09-10 | 1990-09-10 | Bifidobacterium growth promoting composition |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP2912932B2 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5578584A (en) * | 1993-03-24 | 1996-11-26 | Matsutani Chemical Industry Co., Ltd. | Feed containing galacto-oligosaccharides for domestic fowls |
-
1990
- 1990-09-10 JP JP24076190A patent/JP2912932B2/en not_active Expired - Fee Related
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5578584A (en) * | 1993-03-24 | 1996-11-26 | Matsutani Chemical Industry Co., Ltd. | Feed containing galacto-oligosaccharides for domestic fowls |
Also Published As
Publication number | Publication date |
---|---|
JP2912932B2 (en) | 1999-06-28 |
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R250 | Receipt of annual fees |
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LAPS | Cancellation because of no payment of annual fees |