JPH04258276A - Antibacterial mildew-proofing composition - Google Patents

Abstract

PURPOSE:To provide an antibacterial mildew-proofing composition composed of protamine and caffeine, having strong antibacterial activity and low toxicity, and suitable for the disinfection, sterilization and mildew-proofing of surroundings such as food preservative, kitchen and kitchen utensils. CONSTITUTION:The objective composition is composed of (A) protamine which is a strongly basic protein having high arginine content and existing in the spermazoid nucleus of salmon, trout and herring in the form of nucleoprotamine bonded with deoxyribonucleic acid and (B) caffeine originated from plants such as coffee bean, cacao nut and tea leaf. The amount of the component B is preferably 0.2-20 pts.wt. based on 1 pt.wt. of the component A.

Description

[Detailed description of the invention]

0001

FIELD OF THE INVENTION This invention relates to an antibacterial and antifungal composition. More specifically, the present invention relates to an antibacterial and antifungal composition comprising a combination of specific antimicrobial substances derived from natural products.

0002

[Background Art] With the recent improvement in the hygiene concept of general consumers, the frequency of use of antibacterial agents and disinfectants in daily life has increased, and the demand for these antibacterial agents and disinfectants is increasing. . However, the antibacterial agents and disinfectants currently mainly used are synthetic products, and it is not safe to use synthetic antibacterial agents or disinfectants on items that come in direct contact with food, such as kitchen cutting boards and dish towels. In reality, the development of antibacterial agents and disinfectants derived from natural products is strongly desired.

[0003] Furthermore, with the development of distribution systems in recent years, there is a demand for extending the shelf life of various processed foods. For example, processed foods such as sorbic acid, benzoic acid, and propionic acid are limited in scope, and their use in many types of processed foods is not permitted. Furthermore, in a situation where general consumers are increasingly distrustful of synthetic preservatives and increasingly prefer natural products, there is a strong desire for the development of natural preservatives using natural antibacterial agents.

Under these circumstances, protamine derived from fish milt is used as a natural antibacterial and antifungal agent as a food preservative (Japanese Patent Publication No. 2-2011).
6505, etc.) and as an antibacterial and fungicidal agent for cleaning textile products (Japanese Patent Publication No. 63-480).

[0005]

[Problems to be Solved by the Invention] As mentioned above, protamine is known as a natural antibacterial and antifungal agent, but
As described in JP-A No. 2-201563, JP-A-63-17679, and JP-A-2-28315, the antibacterial spectrum is narrow and only a weak antimicrobial effect is exhibited when used alone. In addition, the antibacterial activity of protamine is inhibited by high concentrations of proteins, divalent metal salts, chelating agents such as polymerized phosphates and citrates, and nucleic acid compounds; decreases significantly. For this reason, for example, when used as a food preservative, it is necessary to add a large amount of protamine in order to fully satisfy the preservability, but protamine has a unique flavor and Extremely expensive. Therefore, the addition of large amounts of protamine
This is undesirable because it not only adversely affects the flavor of the food but also increases cost.

[0006] In order to solve these problems, the inventors conducted extensive research focusing on naturally occurring antimicrobial substances and developed a combination of protamine and caffeine, which alone exhibits only a weak antibacterial effect. It was discovered that by combining these two substances, significantly stronger antimicrobial effects were exerted in a synergistic manner than when each was used alone. The present invention has been achieved based on this knowledge.

[0007] Although there have been several reports on the antibacterial properties of caffeine in academic papers, there are no known examples of active use of caffeine as an antibacterial and antifungal agent or preservative in combination with protamine. .

[0008]

[Means for Solving the Problems] The present invention, which is based on the above findings, is an antibacterial and antifungal composition (hereinafter abbreviated as the composition) which is composed of protamine and caffeine and has a strong antibacterial effect and low toxicity.

[0009] Protamine is a strongly basic protein with a high arginine content that exists as nucleoprotamine bound to deoxyribonucleic acid in the sperm nucleus of salmon, trout, herring, mackerel, bonito, etc. Protamine used in the present invention can be extracted from defatted sperm nuclei with dilute inorganic acids, or extracted and separated with concentrated saline, and if necessary, purified by reprecipitation with sulfate or picrate. It may be in the free state obtained, or as a salt such as protamine sulfate or hydrochloride, or its derivatives. Commercially available products include Prother manufactured by Nichiro Fisheries Co., Ltd.
For example,

[0010] Caffeine used in the present invention is
Caffeine may be derived from any plant such as coffee beans, cacao seeds, or tea leaves, and extracts from the plant or commercially available products may be used without particular limitation.

[0011]

[Operation] The component ratio of protamine and caffeine in the composition of the present invention is 0.2 to 20 parts by weight of caffeine to 1 part by weight of protamine, preferably 0.2 to 20 parts by weight of caffeine to 1 part by weight of protamine. It is 4 to 13 parts by weight. In the case of protamine alone, it exhibits antibacterial and antifungal properties only against specific microorganisms with a narrow antibacterial spectrum, and its effect is also small. On the other hand, caffeine alone has a small antibacterial and antifungal effect and is not practical. The appropriate amount (added amount) of the composition of the present invention for various uses depends on the antibacterial and antifungal activity required for the use,
Although it varies depending on the component ratio of protamine and caffeine, it is usually in the range of 0.01 to 5% by weight based on the object, and 0.001 to 1.0% by weight as protamine, more preferably 0.01% by weight. It is preferable to add it in an amount of ~0.5% by weight, but there is no particular limitation.

[0012] The method of adding the composition of the present invention to various items to which it is desired to impart antibacterial and antifungal activity is not particularly limited; protamine and caffeine may be added separately to the target item, or protamine and caffeine may be added to the target item in advance. A mixture of caffeine may be added, but from the point of view of ease of use,
A method of adding a mixture in advance is preferred. For example, in order to incorporate the composition of the present invention into a textile product such as a nonwoven fabric, the textile product may be immersed in a mixture of protamine and caffeine and dried, or the textile product may be mixed with protamine and caffeine. A method of applying the solution by spray coating or other known means can be adopted. Furthermore, the composition of the present invention can be added to processed food products by adding a mixture of protamine and caffeine in powder or solution form during the manufacturing process of the processed food product, or by adding an aqueous solution of protamine and caffeine after heat molding and before packaging. A known method such as spraying or dipping may be used. When the composition of the present invention is used in the form of a solution, the solvent preferably used is an ethanol aqueous solution containing 1 to 10% ethanol, water, or the like.

[0013] Furthermore, as long as the properties of the composition of the present invention are not impaired, additives such as fillers may be added to the composition.

The composition of the present invention is not limited to any items to which it may be added. For example, seafood paste products, meat products,
Preservatives for foods such as noodles, sweets, seasonings, and side dishes, textile products such as dish towels, wet towels, paper towels, wet tissues, drip-absorbing sheets for raw meat, drainage nets for garbage, cutting boards, etc. It can be applied to many items such as disinfectants for kitchen utensils, aerosol products such as disinfectant sprays, etc.

[0015] The present invention will be specifically explained below with reference to Examples, but the present invention is not limited to these Examples.

[0016]

【Example】

[0017]

[Example 1, Comparative Examples 1 to 4] Combination antibacterial and antifungal effect of protamine and caffeine in disposable wet towels Nonwoven fabric (sheet size: 12 x 21.5 cm) 15 g (30 sheets)
was placed in a reinforced polyethylene bag that had been sterilized by radiation (cobalt) irradiation, and 60 ml of a 5% ethanol aqueous solution of protamine and caffeine at a predetermined concentration was injected into the bag to impregnate the nonwoven fabric, and the opening of the bag was sealed. Yes, it was stored at 30°C. Next, the nonwoven fabric is taken out over time and soaked in ethanol.
The aqueous solution was squeezed out, and 9 ml of sterile physiological saline was added to 1 ml of it to obtain a mixed aqueous solution. 1 ml of this mixed aqueous solution
1 was cultured on an agar medium according to a conventional method, and the number of colonies generated was counted to determine the number of bacteria present in the stock solution. The results are shown in Table 1.

[0018] The symbols in the table have the following meanings, and the number of days until the number of bacteria reaches 10 cells/ml was taken as the effective storage period. Note that the effective storage days are determined by extrapolation or interpolation from a graph of the number of bacteria and the number of days.

0: Number of bacteria less than 10 cells/ml, 1: Number of bacteria 10 or more to less than 103 cells/ml,
2: Number of bacteria is 103 or more/ml to less than 105/ml, 3: Number of bacteria is 105 or more/ml.

[0020]

Table 1 shows that the composition of the present invention exhibits extremely excellent antibacterial and antifungal activity.

[0021]

[Examples 2-3, Comparative Examples 5-8] Combination preservative effect of protamine and caffeine in boiled Chinese noodles Add in to the noodles to the specified concentration shown in Table 2, mix well, then make noodle strings using a small noodle machine as usual, boil in boiling water for 4 minutes, cool in water, and drain. I got boiled Chinese noodles. Pack 30g of these boiled Chinese noodles in polyethylene bags, store 10 bags of each test group at 25°C, observe the appearance over time, and judge the preservative effect using the following spoilage rating criteria. The number of days until the average spoilage score becomes 1 point was defined as the effective storage period. The results are shown in Table 2.

[0022] Corruption rating Score Criteria 0 points Perfectly preserved, no change
1 point Discoloration, softening, slime, mold 1
Occurs in 2 spots: discoloration, softening,
Mold has grown in two places or deterioration has occurred in one place.
Spread 3 points
Discoloration, softening, mold, and mold spread to 1/2 of the entire area 4 points Discoloration, softening, and mold
Mold spread to 3/4 of the entire area 5 points
Discoloration, softening, slime, and mold spread throughout the area.

0023
]

[Table 2] As is clear from Table 2, even when the target item is boiled Chinese noodles, the composition of the present invention has extremely good antibacterial and antifungal activity and is also excellent as a food quality preservative. I understand. In addition, as a result of a sensory test regarding the color, taste, and odor of the boiled Chinese noodles, there was no difference between the Chinese noodles of Examples 2 to 3 and the Chinese noodles of Comparative Example 5 to which nothing was added. I was not able to admit.

[0024]

[Examples 4 to 6, Comparative Examples 9 to 11] Combination antibacterial and antifungal effect of protamine and caffeine in drip absorption sheet for raw meat 13ml of an aqueous solution of protamine and caffeine at a predetermined concentration
A drip-absorbing sheet (sheet size: 25.0 x 35.0 cm) that was air-dried after spraying l onto the nonwoven fabric on the surface that will come into contact with raw meat.
) (14gr) beef (sirloin; 1cm thick)
, about 100 g) was placed in a multilayer film bag composed of ethylene vinyl acetate/vinylidene chloride/ionomer, vacuum packed, and stored at 5° C. for a predetermined number of days. After storage, the sample was taken out and the entire surface of the beef was wiped with sterile gauze containing 1 ml of sterile physiological saline containing 0.2% Tween 20. 9 ml of physiological saline was added to this gauze, and the wiping solution containing bacteria was squeezed out from the gauze to obtain a stock solution.

[0025] 1 ml of this wiping liquid was cultured on agar according to a conventional method, and the number of Escherichia coli and general viable bacteria was counted to determine the number of bacteria in the undiluted solution (the number of bacteria on the entire surface of the beef).

[0026] As a criterion, the general viable bacterial count is 1.0×
The number of days until the number of coliform bacteria reached 106/(total surface of beef) or the number of coliform bacteria reached 1.0 x 103/(total surface of beef) was defined as the effective storage period.

The results are shown in Table 3. The meanings of the symbols in the table are as follows.

0: Number of bacteria less than 10/(total surface of beef), 1: Number of bacteria 1
0 to less than 103 bacteria (total beef surface), 2: 103 to less than 106 bacteria/(total beef surface), 3: 106 to less bacteria/(total beef surface).

[0029] The conditions for agar culture of general viable bacteria and coliform bacteria are shown below.

[0030] General viable bacteria: Ordinary agar medium supplemented with glucose and yeast extract. Culture temperature: 30°C, culture period: 3 days.

Coliform bacteria: Desoxycholate agar medium (manufactured by Nissui Pharmaceutical Co., Ltd.). Culture temperature: 37℃, culture time: 24 hours

00
32]

[Table 3] As is clear from Table 3, even when the target item is a drip absorbent sheet for raw meat, the composition of the present invention exhibits extremely excellent antibacterial and antifungal activity. In addition, as a result of a sensory test on color, taste, and odor conducted on the beef several hours after packaging, the beef of Examples 4 to 6, which was smeared with protamine and caffeine, was compared with Comparative Example 9, in which the composition was not used.
There was no difference in color, taste, or odor compared to beef.

As described above, the composition of the present invention has a remarkable effect on imparting antibacterial and antifungal activity to various application items, is highly safe, and has useful antibacterial and antifungal properties. I understand that.

[0034]

[Effect of the invention] Although protamine has an antimicrobial effect, its antibacterial spectrum is narrow and is insufficient as an antibacterial and antifungal agent that targets various microorganisms.Also, caffeine alone has only a weak antimicrobial effect. Although it is a substance that does not exhibit
The composition of protamine and caffeine of the present invention surprisingly exhibited an unexpected synergistic effect and was able to exhibit strong antimicrobial effects against various microorganisms. Although the mechanism of action has not yet been elucidated, the composition of the present invention exhibits a remarkable antimicrobial effect even when added in small amounts. , has almost no adverse effect on physical properties, etc. Furthermore, it has antimicrobial effects against a wide range of microorganisms, and since all of its constituent components are derived from natural products and have low toxicity to animals, it is a highly safe antibacterial and antifungal composition. It can be actively used for disinfecting, sterilizing, and mold-proofing everyday items, whether for commercial or household use, including kitchen and kitchen utensils such as kitchen knives and dish towels.

Claims (2)

[Claims] Claim 1: An antibacterial and antifungal composition comprising protamine and caffeine. 2. The antibacterial and antifungal composition according to claim 1, comprising 0.2 to 20 parts by weight of caffeine per 1 part by weight of protamine.