JPH08242812A - Functional food - Google Patents

Abstract

PURPOSE: To obtain a food capable of simply suppressing carcinogenesis only by oral intake as a functional food. CONSTITUTION: This functional food contains 0.1-3.0wt.% calculated as a dried material of yeast which is baker's yeast derived from Saccharomyces cerevisiae.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a functional food having an anticancer action, and more particularly to a functional food having an action of suppressing colorectal cancer.

[0002]

2. Description of the Related Art The quality of food is evaluated mainly from both nutritional and taste aspects, and the nutritional function is said to be a primary function, and the taste function is referred to as a secondary function. The primary function is a function that a nutrient in food plays for a living body in a short term and a long term, and is essential for the maintenance of life. In the study of the primary function of foods, research is being promoted based on the basic concept that food components have a function of affecting the use of nutrients. Specifically, the analysis of food functions and their functions as information devices, the generation of functional molecules that become evident after eating, especially the generation of bioactive peptides from food proteins in the digestion process, and the setting of comprehensive criteria for food nutrition No.

[0003] The secondary function is a function in which the food appeals to the senses. In particular, the function relating to the taste and olfactory response most clearly expresses the characteristic of food. When evaluating how various foods work on human sensations, not only taste and smell, but also temperature and tactile sensation (texture, tongue, texture, texture, etc.) External sensations such as sight (color, shape, size), sound and bone vibration when biting food, sensory information from inside the body due to stomach extension or contraction, and properties and metabolism of blood and body fluids There are built-in sensations such as hunger and satiety induced by activity.

[0004] However, food has not only the above primary and secondary functions but also a third function (tertiary function). The tertiary functions include bioregulatory functions related to host defense (mainly immunity), regulation of physical rhythm (hormonal system), mental uplifting (awakening) and sedation (sleeping). Foods that must be consumed daily often contain potent antigenic substances, nonspecific immune cell stimulants such as lectins, histamine releasing substances, and the like. On the one hand, the immune system is affected by the endocrine and nervous systems.For example, the onset of autoimmunity depends on the quantity and quality of lipids in foods. Is also shown. It is also known that the speed of food movement in the gastrointestinal tract and food components widely affect the defense function of living organisms.

[0005] Foods contain substances that potentially affect mental and nervous functions, and among these physiologically active peptides, opioid peptides and their antagonists have attracted attention. It is also necessary to consider the effects of dietary fiber and the like on the absorption of such an active substance and the expression of functions. Thus, today, various previously unknown tertiary functions of food have emerged.

[0006] Incidentally, yeast is a group of microorganisms which are extremely important in applied microbiology, and has many types having strong alcohol fermentation ability, and is generally used for brewing alcoholic beverages, alcohol production, bread making and the like. Also, certain components of yeast are:
It has been proposed to have an effect of suppressing transplanted cancer, and has been tried as a subcutaneous or injection preparation for affected areas. Specifically, JP-B-59-40126, JP-B-58-57153,
It is as described in JP-B-64-3479.

However, in order to produce an injection for cancer control using these yeasts, it is necessary to fractionate and purify the active ingredient from the yeast cells, which is very complicated in terms of steps and management. . In addition, there has been no case in which colorectal carcinogenesis was suppressed using this injection for cancer control.

[0008]

An object of the present invention is to use the anticancer action of yeast as a tertiary function of food more easily than before.

[0009]

Means for Solving the Problems In view of the above problems, as a result of intensive studies, the present inventors have found that if yeast is orally ingested as a functional food, it is not necessary to purify the cells, etc. The present inventors have found that the function can be easily used, and have completed the present invention. That is, the present invention is a functional food characterized by containing yeast, particularly a functional food characterized in that the yeast is derived from Saccharomyces cerevisiae or yeast for bread.

The present invention also provides a functional food characterized in that the content of the yeast is 0.1 to 3.0% by weight in terms of dry matter. Hereinafter, the present invention will be described in detail. Yeasts that can be used in the present invention are bacteriologically Saccharomyces genus and Kluyvermyc.
es), Saccharomyces cerevisiae (Saccharomyce) included in the genus Schizosacchromyces
s cerevisiae), Kluyverm
yces lactis), Kluberymes fragilis (Kluyve)
rmyces fragilis, Schizosaccharomyces pombe (Sc)
hizosacchromyces pombe, among which Saccharomyces cerevisiae
Is preferred.

Saccharomyces cerevisiae (Saccharomy)
ces cerevisiae) include baker's yeast, brewer's yeast, sake yeast, wine yeast and the like, and Culveromyces lactis includes milk yeast. Among them, baker's yeast is particularly preferred. The yeast may be cultured by a conventional method, and is not particularly limited. In addition, yeast, live bacteria,
It can be used in the state of so-called live yeast, or can be used as dead bacteria by heat treatment, high pressure treatment, or the like.
Further, these may be dried and used by a conventional method.

In the present invention, a functional food is obtained by adding the above yeast to food or food ingredients. Foods here include noodles (udon, buckwheat, Chinese noodles, etc.), processed grain products such as bread, rice, rice cake, processed fats and oils such as margarine, mayonnaise, dressing, processed soybeans such as tofu, miso and natto Processed meat products such as ham, bacon, sausage, processed fish products such as kamaboko, chikuwa, hampan, fish sausage, processed fish eggs, dairy products such as yogurt, butter, cheese, ice cream, and processed fruit products such as jam And food products of all forms, such as processed vegetables such as pickles, chocolates, biscuits, cakes, caramels, candy, chewing gum, jelly, rice crackers and the like. In addition to general foods, various drinks such as juice, coffee, black tea, green tea, oolong tea, carbonated drinks, sports drinks and milk, and seasonings such as soy sauce, sauces and mirin can be included.

The amount of yeast added to food is calculated on a dry matter basis.
It is preferably from 0.1 to 3.0% by weight. If the amount is less than 0.1% by weight, the effect of suppressing carcinogenesis is not sufficiently obtained. Here, the dry matter conversion means that the water content is determined by the solid method or the liquid method in the yeast test method for bread (Japan East Industry Association Technical Report, No. 60, page 87, November 1990), The value is converted to the weight excluding the amount. For example, the solid method is as follows. A weighing bottle (aperture 5.5 cm, diameter 5
It is preferable to use a weighing bottle having a depth of 2.5 cm and a depth of 2.5 cm. ), Dried in a 105 ° C air bath for 5 hours, covered with a weighing bottle, transferred to a desiccator, allowed to reach room temperature, and immediately weighed. The water content is calculated by the following equation.

Moisture (%) = (W ₁ −W ₂ ) × 100 / (W ₁ −W ₀ ) where W ₀ : weight of weighing bottle only W ₁ : weight of sample taken in weighing bottle W ₂ : Weight after drying for 5 hours The weight excluding water determined as described above is a value in terms of dry matter.

The method of adding the yeast may be added in advance to the food raw material, during the production, or at the stage when the food is completed, and may be appropriately selected in consideration of workability. Oral ingestion of the functional food of the present invention obtained as described above can suppress carcinogenesis, and is particularly effective in suppressing colon carcinogenesis.

[0016]

EXAMPLES Hereinafter, the present invention will be described more specifically with reference to Examples, but the scope of the present invention is not limited to these Examples. Example 1 Ten mice were fed using a feed containing 5% by weight (equivalent to 3.25% in terms of dry matter) of live bacteria of Saccharomyces cerevisiae (commercially available yeast for bread from Oriental Yeast).
They were bred for 10 months. As a mouse, 6 out of CF # 1
Weekly ones were selected, and among them, male ones weighing 20 to 25 g were used. To cause these mice to become carcinogenic, 1,2-dimethylhydrazine 20 mg / kg was administered once a week for 10 days.
It was administered by intraperitoneal injection over several weeks. These mice are hereinafter referred to as yeast group.

In addition, 1,2-dimethylhydrazine was administered to 9 mice in the same manner, except that a feed to which no live bacteria of Saccharomyces cerevisiae was added. These mice are hereinafter referred to as a control group. After 10 months, the size and number of tumors generated in the large intestine of each mouse were measured and plotted. The results are shown in the graph of FIG. Table 1 shows the number and size of tumors obtained from this graph.

[0018]

[Table 1] イ ー ス ト East Group Control Group ────────── ────────────────────── Number of mice 10 9 Number of tumors 62 76 Number of tumors (per mouse) 6.2 ± 3.9 8.4 ± 4.6 Size of tumor (mm) 1.9 ± 1.2 2.7 ± 1.8 ^* ──────────────────────────────── * P <0.05 Thus, the yeast group has a smaller number of tumors and a smaller diameter than the control group.

On the other hand, the results of measuring the average body weight of mice in each group of the yeast group and the control group over time are shown in the graph of FIG. As is clear from this graph, the weight gain of the yeast group is smaller than that of the control group, and the growth retardation effect appears. Here, it is questioned whether the number of tumors in the yeast group is small and its diameter is small may be due to this growth delay effect. Thus, a test in which mice were bred with 5% restriction of the feed without addition of yeast and a test in which mice were bred without restriction were performed and compared. Table 2 shows the size and number of tumors generated in the large intestine of each mouse. On the other hand, the results of measuring the average weight of the mice over time are shown in the graph of FIG.

[0020]

[Table 2] な し Unrestricted group 5% restricted group ────────数 Number of mice 25 23 Number of tumors 9299 Number of tumors (per mouse) 2.4 ± 1.1 2.3 ± 1.4 Size of tumor (mm 3.0 ± 1.8 2.8 ± 1.5 、 ５ As is clear from Table 2 and FIG. Give a% restricted diet,
Even when the amount of weight gain was suppressed, the number and size of tumors hardly changed as compared with the case where the amount was not restricted. Therefore, it is understood that this carcinogenesis inhibitory effect is peculiar to the feed to which yeast was added.

Example 2 A functional food (bread) was produced using dead yeast cells of Saccharomyces cerevisiae (manufactured by Oriental Yeast Co., Ltd.) under the mixing ratios shown in Table 3 and the conditions shown in Table 4.

[0022]

[Table 3]

[0023]

[Table 4]

The resulting functional food (bread) had better color in the external phase than ordinary bread, and when sliced and toasted, it was found to be much more flavorful than ordinary bread. Example 3 Saccharomyces cerevisiae dead bacterial dry yeast (manufactured by Oriental Yeast Co., Ltd.) was added at 10 g (1% by weight in terms of dry matter) to 1 kg of flour for noodles, and then 340 ml of water and kansui (powder kansai F, Oriental Yeast Co., Ltd.) 8
g was added, and the mixture was kneaded for 15 minutes with a mixer to form a rag. This soboro-like thing is made into a noodle belt, and it is 30
The noodle belt was aged for minutes. After being stretched to a noodle thickness of 1.0 mm by mechanical rolling, it was cut with a cutting blade # 30 to obtain a noodle string. This was steamed until it was sufficiently turned into α, and then loosened while cooling with a fan. Next, the mixture was fried at 180 ° C. until it was browned, cooled, and subjected to a sensory test for flavor and the like. As a result, the obtained functional food (fried noodles) had a fragrant smell and had a soft and crispy texture.

Example 4 A functional food (mayonnaise) was produced using the dead yeast of Saccharomyces cerevisiae (manufactured by Oriental Yeast) at the compounding ratio shown in Table 5. Specifically, among the raw materials described in Table 5, all the raw materials except for the soybean salad oil were uniformly mixed with a mixer, and then the soybean salad oil was added dropwise with stirring to coarsely emulsify. This coarse emulsion was further finely emulsified by passing through a colloid mill.

[0026]

[Table 5]

The obtained functional food (mayonnaise) was good in both flavor and texture, and was tasted good with a vegetable salad. Furthermore, 200 g of shredded boiled burdock was mixed with a mixture of 4 tablespoons of the functional food (mayonnaise) and 1 tablespoon of soy sauce, and then tasted. As a result, it became a more delicious side dish.

Example 5 A functional food (French dressing) was produced by using dead yeast of Saccharomyces cerevisiae (manufactured by Oriental Yeast). Specifically, 24 g of salt, 1 g of pepper, 4.35 g of dead bacterial dry yeast and 600 g of vinegar were mixed well in a mixer with stirring and then 1,550 g of salad oil was added.

The resulting functional food (French dressing) was gently stirred just before the taste and sprinkled on a vegetable salad, and the taste was good. (Example 6) Functional foods (bread chocolate cream) were produced using the dead bacterial yeast of Saccharomyces cerevisiae (manufactured by Oriental Yeast) at the compounding ratio shown in Table 6.

[0030]

[Table 6]

Specifically, the ingredients shown in Table 6 were previously mixed in a preliminary tank, and the resulting cream ingredient liquid was placed in a closed cylindrical continuous stirring heat exchanger under a pressure of 3.5 kg / cm ^2. And heat-treat to a product temperature of 95-100 ° C to reduce the starch to α.
Into a paste. Next, the product temperature was continuously
After cooling to 45 to 50 ° C., functional foods (bread chocolate cream) were continuously obtained.

The functional food (chocolate cream for bread) thus obtained was excellent in color tone, taste when tasted, and flavor.

[0033]

According to the functional food of the present invention, carcinogenesis can be easily suppressed simply by taking it orally.

[Brief description of the drawings]

FIG. 1 is a graph showing the size and number of tumors generated in the large intestine of mice.

FIG. 2 is a graph showing the results of measuring the average body weight of mice (yeast group and control group) over time.

FIG. 3 is a graph showing the results of measuring the average body weight of mice (5% restricted group and unrestricted group) over time.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁶ Identification code Agency reference number FI Technical display location A61K 35/72 ADU A61K 35/72 ADU C12N 1/18 8828-4B C12N 1/18 (C12N 1 / 18 C12R 1: 865) (72) Inventor Shoji Shimada 3-6-1, Shozuzawa, Itabashi-ku, Tokyo Inside Oriental Yeast Co., Ltd. (72) Yoshifumi Kuwahara 3-6-1, Shozuzawa, Itabashi-ku, Tokyo Oriental Yeast Industry Co., Ltd.

Claims (4)

[Claims] 1. A functional food containing yeast. 2. The yeast is Saccharomyces cerevisiae (Sa).
The functional food according to claim 1, wherein the functional food is derived from Ccharomyces cerevisiae). 3. The functional food according to claim 1, wherein the yeast is a baker's yeast. 4. The yeast content is 0.1 to 3.0 in terms of dry matter.
The functional food according to claim 1, wherein the content is% by weight.