JPH05103641A - New food using degradation product of seaweed of brown algae - Google Patents

Abstract

PURPOSE:To obtain the title feed useful for preventing hypertension and maintaining health, containing a degradation product of seaweed of brown algae prepared by treating a seaweed belonging to brown algae with a polysaccharide hydrolyzing enzyme produced by a bacterium belonging to the genus Alteromonas. CONSTITUTION:The objective food containing a degradation product of seaweed of brown algae prepared by treating a seaweed belonging to brown algae with a polysaccharide hydrolyzing enzyme produced by a bacterium belonging to the genus Alteromonas, preferably Alteromonas sp. NO 4,478, useful for preventing hypertension and maintaining health.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food containing a degradation product obtained by degrading brown algae seaweed using a polysaccharide-degrading enzyme produced by a microorganism.

[0002]

2. Description of the Related Art Seaweed has been widely used as a daily food and has been effective for maintaining health and preventing hypertension and aging since ancient times. In particular,
Among the seaweeds, brown algae such as kelp are known to contribute to the reduction of blood pressure by the action of alginic acid and amino acids contained therein.

However, it is generally difficult to eat a large amount of seaweed at all times in the daily diet. Therefore, it has been studied to make the seaweed easy to eat by, for example, adding a processed product of the seaweed to food. For example, a food product using brown algae such as kelp mentioned above is disclosed in JP-A-62-17.
It is reported in Japanese Patent No. 8520, Japanese Patent Application Laid-Open No. 1-1573363, and the like.

However, all of these reports contain polysaccharides such as kelp extract, and the degradation products (oligosaccharides and the like) of the above-mentioned brown algae (polysaccharides) have physiological effects such as the above-mentioned decrease in blood pressure. There were no reports of activity and no reports on foods, etc. that used it. Therefore, an object of the present invention is to provide a novel food product utilizing a decomposed product of seaweed, which is useful for health maintenance such as prevention of hypertension.

[0005]

The present invention provides a food product containing a decomposed product of a brown alga seaweed obtained by causing a polysaccharide degrading enzyme produced by a microorganism belonging to the genus Alteromonas to act on seaweed belonging to a brown alga. By doing so, the above object is achieved. Hereinafter, the novel food of the present invention will be described in detail.

First, a microorganism which produces a brown alga degrading enzyme used for obtaining a brown alga seaweed degradation product contained in the novel food of the present invention will be described. The above-mentioned microorganism was found in the process of examining an enzyme (brown algae degrading enzyme) capable of directly and enzymatically degrading brown algae. That is, as a result of conducting a screening using kelp as the sole carbon source from the intestinal tracts of seafood that feed on seaweed and bacteria attached to seaweed, it was obtained by separating from sand mud collected at Sanriku Otani coast. It has been found that the microorganism has the ability to produce a brown alga degrading enzyme that satisfies the above-mentioned conditions.

The morphological and physiological properties of the above microorganisms are shown in Table 1 below.

[0008]

[Table 1] Based on the properties of the strains shown in Table 1 above, the method of Shimizu et al. [Marine Microbial Research Methods, Academic Publishing Center, 228-23]
9 (1985)], it was found that the above-mentioned microorganism (this strain) belongs to the genus Alteromonas. This strain is
MICRO LABORATORY No. 12346 (FERM P-1234
Deposited as 6). Furthermore, the utilization (utilization) of this strain to various carbon sources is shown in Table 2 below.

[0009]

[Table 2] Thus, the brown algae degrading enzyme used for the production of the brown algae seaweed degradation product contained in the novel food of the present invention is obtained by culturing a strain having the properties shown in Table 1 above by a culture method described below as a production example. The resulting seaweed can be directly enzymatically decomposed (solubilized) in seaweeds belonging to brown algae (for example, Mitsuishikonbu, Wakame, Hijiki, etc.), and the optimum enzyme reaction conditions are as follows.

(1) Optimum pH: p of each of the above brown algae degrading enzymes
The relative activity amount in H is high in the range of pH 6.5 to 8.0, and pH 7.5 at which the relative activity amount is maximum is the optimum pH. (2) Optimum temperature: The relative activity amount of the brown alga degrading enzyme at each temperature is high in the range of 30 ° C to 40 ° C, and 35 ° C at which the relative activity amount is maximum is the optimal temperature.

In the production of a brown alga seaweed degradation product contained in the novel food of the present invention, a strain obtained by applying the above-mentioned strain of the present invention to a normal mutation means, which has a brown alga degrading enzyme producing ability. A brown alga degrading enzyme obtained by culturing a strain having the same can also be used. The brown alga seaweed degradation product contained in the novel food of the present invention can be usually obtained by the method as shown in the following production examples.

[0012]

[Production Examples] The novel food products of the present invention will be described in more detail below with reference to production examples of brown algae seaweed degradation products, but the present invention is not limited thereto. The following Production Example 1
Shows a method for culturing the above-mentioned microorganism (this strain) for obtaining a brown alga degrading enzyme used for producing a brown alga seaweed degradation product contained in the novel food of the present invention.
The production example of the brown alga seaweed degradation product contained in the novel food of the present invention is shown.

Production Example 1 [Medium composition] ・ Mitsuishicomb ・ ・ ・ 20g ・ NaCl ・ ・ ・ ・ ・ ・ 20g ・ Demineralized water ・ ・ ・ 1000ml Body Alteromonas
SP No. Inoculated with 4778 strains, 2 at the temperature of 25 ℃
It was shake-cultured for 4 hours.

[Preparation of Enzyme Solution] The culture solution obtained as described above was centrifuged at 10,000 rpm for 10 minutes at a temperature of 4 ° C., and the supernatant was used as an enzyme solution. [Brown algae decomposition reaction test] 100 μl of the above enzyme solution was placed in an Eppendorf tube along with 5 mg of Mitsuishicomb as a substrate and 500 μl of 0.05 M sodium phosphate buffer (pH 7.5), and the mixture was reacted at 30 ° C. for 30 minutes and then in a boiling water bath. The mixture was heated for 10 minutes to stop the enzyme reaction, and then rapidly cooled and the reaction solution was centrifuged. The amount of free total sugar in the supernatant of this centrifuged reaction solution was colorimetrically determined by the phenol-sulfuric acid method and showed enzyme activity. As a result, it was found that 1.2 units of brown alga degrading enzyme were produced per 1 ml of the culture solution. The enzyme activity is defined as 1 unit of the amount of enzyme that elutes 100 μg of sugar from kelp in 30 minutes at 30 ° C. The calibration curve for the phenol-sulfuric acid method was created using sodium alginate.

Composition of reaction liquid: 0.05 M sodium phosphate buffer (pH 7.5) containing 0.5% of kelp powder; 0.5 ml; Enzyme solution; 0.1 ml Production Example 2 800 g of Mitsuishicomb was added to the above production example. 12 liters (11520 units) of the brown algae degrading enzyme solution obtained in 1 was added and reacted at 35 ° C. for 24 hours with stirring. As a result, Mitsuishikonbu oligosaccharide (brown alga seaweed degradation product)
18 g was obtained.

The brown seaweed seaweed degradation product to be added to the novel food of the present invention thus obtained is usually treated with an ultrafiltration membrane (for example, manufactured by Romicon Co.) and then electrodialyzer (for example, Asahi Kasei). (Manufactured by Kogyo Co., Ltd.) is desalted and blended into food. Incidentally, as the above ultrafiltration membrane,
Those having a molecular weight cutoff of about 5,000 to 500,000 are preferable. The brown seaweed seaweed degradation product to be added to the novel food of the present invention has the same blood pressure elevation inhibitory action as that of the brown alga extract that has been clarified so far. It was proved by the administration experiment to the onset rat (SHR). [Experimental Example] Spontaneously hypertensive rat (SHR) (1 group 7
Feed containing 5% brown algae seaweed degradation product and 1% NaCl (oriental yeast)
F] was continuously given for 4 weeks. A control group was a group in which a feed containing 1% NaCl excluding the above-mentioned decomposed products of seaweeds of brown alga [Mixed powder feed MF manufactured by Oriental Yeast Co., Ltd.] was continuously fed for 4 weeks.

After the start of the experiment, the blood pressure of the spontaneously-occurring rat (SHR) and the rat of the control group was measured on a predetermined day using a non-invasive caudal artery blood pressure measuring device (manufactured by RIKEN). The results are shown in Fig. 1. As is clear from FIG. 1, the group to which the brown alga seaweed degradation product was given was 1 after the start of the test.
Blood pressure after week was significantly lower than that of the control group, and an inhibitory effect on blood pressure increase was observed.

The novel food of the present invention is prepared by blending the brown alga seaweed decomposed product into food, and the kind and form of these foods are not particularly limited.
Examples include candy, gum, table salt, miso, soy sauce, ice cream, yogurt and the like. The amount of the above-mentioned brown alga seaweed decomposed product in the novel food of the present invention varies depending on the type, form, application, etc. of the food, but usually 100 parts by weight of the food is used.
It is preferably 2.5 to 10 parts by weight.

[0019]

EXAMPLES Examples of the novel food of the present invention will be shown below, but the present invention is not limited thereto. Example 1 Juice (total 1000 ml) Example 2 candy (total 100 g) Example 3 Gum (100 g in total) Example 4 Table salt 5% by weight of a brown seaweed seaweed degradation product (obtained in Production Example 2 above) was mixed with salt. Example 5 Miso 5% by weight of a brown seaweed seaweed degradation product (obtained in Production Example 2 above) was added to miso prepared by a conventional production method. Example 6 Soy sauce 5 g per 100 ml of soy sauce prepared by a conventional production method
The brown alga seaweed degradation product (obtained in Production Example 2 above) was added. Example 7 Ice cream (total 100 g) skim milk powder 8 g Vegetable fat 10 g Sugar 13 g Stabilizer 0.3 g Emulsifier 0.3 g Vanilla flavor 0.1 g Brown algae seaweed degradation product (obtained in the above Production Example 2) 5 g Egg yolk 7 .5g water 55.8g Example 8 yogurt (total 100g)

[0020]

INDUSTRIAL APPLICABILITY The novel food of the present invention utilizes a decomposed product of seaweed which is useful for health maintenance such as prevention of hypertension.

[Brief description of drawings]

FIG. 1 is a graph showing the blood pressure elevation-inhibiting action of a brown alga seaweed degradation product (oligosaccharide) added to the novel food of the present invention in an experiment using SHR of [Experimental Example].

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁵ Identification code Office reference number FI technical display location A23L 1/03 8214-4B 1/202 104 6977-4B 1/237 8114-4B 1/238 A 8114 −4B 2/00 F 9162−4B (72) Inventor Ryoichi Sato 16-2 Wadai, Tsukuba, Ibaraki Taiyo Fisheries Co., Ltd. Central Research Institute

Claims (2)

[Claims] 1. A food containing a decomposed product of a brown alga seaweed obtained by allowing a seaweed belonging to a brown alga to act on a polysaccharide-degrading enzyme produced by a microorganism belonging to the genus Alteromonas. 2. A microorganism belonging to the genus Alteromonas is Alteromonas sp.
p. ) No. 4778 is a food containing the brown alga seaweed degradation product according to claim 1.