JPH10287521A - O-157 bactericide and its production - Google Patents
O-157 bactericide and its productionInfo
- Publication number
- JPH10287521A JPH10287521A JP9617497A JP9617497A JPH10287521A JP H10287521 A JPH10287521 A JP H10287521A JP 9617497 A JP9617497 A JP 9617497A JP 9617497 A JP9617497 A JP 9617497A JP H10287521 A JPH10287521 A JP H10287521A
- Authority
- JP
- Japan
- Prior art keywords
- asparagus
- extract
- bactericide
- producing
- solution
- 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.)
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- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、殺菌性及び安全性
が高いＯ−１５７の殺菌剤及びその製造方法に関するも
のである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a bactericide of O-157 having high bactericidal property and safety and a method for producing the same.
【０００２】[0002]
【従来の技術及び発明が解決しようとする課題】昨今、
病原性大腸菌（腸管出血性大腸菌）Ｏ−１５７：Ｈ７に
よる被害が多発し、Ｏ−１５７のベロ細胞毒素によって
死亡者が発生したり、食品への不安感から生鮮食品産業
が打撃を受けたりして、大きな社会問題となっている。2. Description of the Related Art
Pathogenic Escherichia coli (enterohemorrhagic Escherichia coli) O-157: H7 frequently causes damage, causing death by O-157 Verocytotoxin, and the fresh food industry being hit by anxiety about food. Has become a major social problem.
【０００３】このため、Ｏ−１５７の流行原因及び対策
について様々な研究が成されているが、現在において流
行原因は不明であり、また、対策についても食品を加熱
調理して食べるようにするなどの対応が行われているに
過ぎず、生で食することを前提に作られているような生
鮮食品においては対策が不十分である。[0003] For this reason, various studies have been conducted on the causes and countermeasures of O-157 epidemic, but at present the cause of the epidemic is unknown, and as for countermeasures, foods are cooked and eaten. However, the countermeasures are insufficient for fresh foods made on the assumption that they are eaten raw.
【０００４】本発明は、アスパラガス抽出物にＯ−１５
７の殺菌作用があることを発見し、食品そのものが持つ
安全性の高い殺菌作用を利用したＯ−１５７の殺菌剤及
びその製造方法を提供するものである。[0004] The present invention relates to the extraction of asparagus extract with O-15.
No. 7 has a bactericidal action, and provides a fungicide for O-157 utilizing the highly safe bactericidal action of the food itself and a method for producing the same.
【０００５】[0005]
【課題を解決するための手段】腸管出血性大腸菌Ｏ−１
５７：Ｈ７の殺菌剤であって、アスパラガス抽出物を含
有して成ることを特徴とするＯ−１５７の殺菌剤に係る
ものである。Means for Solving the Problems Enterohemorrhagic Escherichia coli O-1
57: A fungicide of H7, comprising an asparagus extract, according to the fungicide of O-157.
【０００６】また、腸管出血性大腸菌Ｏ−１５７：Ｈ７
の殺菌剤の製造方法であって、アスパラガスを粉砕後、
該粉砕物を８０℃未満の適宜な溶剤に混入し、所定の成
分を抽出することを特徴とするＯ−１５７の殺菌剤の製
造方法に係るものである。In addition, enterohemorrhagic Escherichia coli O-157: H7
A method for producing a bactericide, wherein after crushing asparagus,
The method according to the present invention relates to a method for producing a fungicide of O-157, wherein the pulverized product is mixed with an appropriate solvent having a temperature of less than 80 ° C. to extract a predetermined component.
【０００７】また、請求項２記載のＯ−１５７の殺菌剤
の製造方法において、適宜な溶剤として、水を採用した
ことを特徴とするＯ−１５７の殺菌剤の製造方法に係る
ものである。Further, in the method for producing a disinfectant of O-157 according to claim 2, water is used as a suitable solvent, and the method for producing a disinfectant of O-157 is further characterized.
【０００８】また、請求項３記載のＯ−１５７の殺菌剤
の製造方法において、粉砕したアスパラガスに８０℃未
満の水を混入してアスパラガスの濃度を５％（重量）以
上としたアスパラガス溶液を作成し、該アスパラガス溶
液の上澄液を採取することを特徴とするＯ−１５７の殺
菌剤の製造方法に係るものである。[0008] In the method for producing a fungicide of O-157 according to claim 3, water having a temperature of less than 80 ° C is mixed into the ground asparagus to make the asparagus concentration 5% (weight) or more. A method for producing a disinfectant of O-157, comprising preparing a solution and collecting a supernatant of the asparagus solution.
【０００９】[0009]
【発明の作用及び効果】本発明は繰り返した実験により
得た結果を請求項としてまとめたものである。According to the present invention, the results obtained by repeated experiments are summarized in the claims.
【００１０】アスパラガス抽出物は、１０7オーダーの
Ｏ−１５７を４８時間で１０以下にまで殺菌する。The asparagus extract kills 10 7 orders of O-157 to below 10 in 48 hours.
【００１１】本発明は上述のように構成したから、病原
性大腸菌Ｏ−１５７に対して強力な殺菌作用を及ぼし、
安全性も高い実用性に秀れたＯ−１５７の殺菌剤及びそ
の製造方法を提供し得ることとなる。[0011] Since the present invention is constituted as described above, it exerts a strong bactericidal action on pathogenic Escherichia coli O-157,
It is possible to provide a fungicide of O-157 which is highly safe and excellent in practical use and a method for producing the same.
【００１２】[0012]
【発明の実施の態様】アスパラガス抽出物のＯ−１５７
への殺菌効果を調べるため下記の実験を行った。尚、Ｏ
−１５７の測定方法は、新潟県衛生公害研究所の指針に
よる図１の病原性大腸菌Ｏ−１５７の検査法（医学国保
課資料）に準じて行った。また、アスパラガスは食用の
グリーンアスパラガスを使用した。DETAILED DESCRIPTION OF THE INVENTION O-157 of asparagus extract
The following experiment was conducted in order to examine the bactericidal effect on the bacteria. O
The measuring method of -157 was carried out according to the test method of pathogenic Escherichia coli O-157 shown in FIG. In addition, edible green asparagus was used as asparagus.
【００１３】＜実施例１＞殺菌効果があるといわれる汎
用食品をみじん切りにして粉砕し、イオン交換水で濃度
１．０，１０％（重量）に各々希釈して試料とし、この
試料の上澄液にＯ−１５７を混釈した後室温（２５℃）
で２４，４８時間放置し、デリコキシレート培地を用い
て３５℃で２４時間培養し、コロニー数よりＯ−１５７
の菌数を測定した。<Example 1> A general-purpose food which is said to have a bactericidal effect is minced, ground, and diluted with ion-exchanged water to a concentration of 1.0 and 10% (by weight) to prepare samples. After diluting O-157 into the solution, room temperature (25 ° C)
For 24 and 48 hours, and cultured at 35 ° C. for 24 hours using a delicoxylate medium.
Was measured.
【表１】 このように、アスパラガスにおいて１０7オーダーのＯ
−１５７が５０にまで殺菌され、アスパラガスに明らか
に殺菌作用があることが確認された。[Table 1] Thus, asparagus has 10 7 orders of O
-157 was sterilized to 50, and it was confirmed that asparagus had a clear bactericidal action.
【００１４】＜実施例２＞アスパラガスの殺菌作用をよ
り一層明らかにするため、実施例１に準じてアスパラガ
ス濃度を１．０，５，１０％（重量）の各々希釈した試
料を作成し、この試料を温度条件を変えて抽出を行い、
上澄液について実施例１と同様にＯ−１５７を混釈し、
菌数を測定した。<Example 2> In order to further clarify the bactericidal action of asparagus, according to Example 1, samples were prepared by diluting the asparagus concentration to 1.0, 5, 10% (by weight). , This sample is extracted under different temperature conditions,
The supernatant was pulverized with O-157 in the same manner as in Example 1,
The number of bacteria was measured.
【表２】 このように、アスパラガスの抽出温度が８０℃以上であ
るとＯ−１５７への殺菌作用は皆無となってしまう。ま
た、アスパラガスの濃度が５％（重量）以上でないとＯ
−１５７への殺菌作用は発生しない。ただし、アスパラ
ガスの濃度が５％（重量）のときには、抽出温度が６０
℃ではＯ−１５７への殺菌作用は薄くなる。[Table 2] Thus, if the asparagus extraction temperature is 80 ° C. or higher, there is no germicidal action on O-157. Also, if the concentration of asparagus is not more than 5% (weight), O
No germicidal action on -157 occurs. However, when the asparagus concentration is 5% (weight), the extraction temperature is 60%.
At 0 C, the bactericidal action on O-157 is weak.
【００１５】尚、アスパラガスの濃度が１０％（重量）
より高い場合において殺菌作用が生じるのか現時点では
不明であるが、アスパラガスの濃度が高くなるにつれて
殺菌効果も高まるため、１０％（重量）より高い場合に
おいても十分な殺菌効果を得られるものと推測される。The concentration of asparagus is 10% (weight)
It is unknown at this time whether the bactericidal action occurs at higher levels, but it is speculated that sufficient bactericidal effects can be obtained even at higher than 10% (weight) because the bactericidal effect increases as the concentration of asparagus increases. Is done.
【００１６】実施例１，２の結果よりアスパラガスの殺
菌成分を考察する。The sterilization components of asparagus will be considered from the results of Examples 1 and 2.
【００１７】昭和大の島村らが報告したヘルスライフビ
ジネス １０８（１９９６）において、緑茶にＯ−１５
７への抗菌作用があることが報告されており、この作用
は緑茶の渋味成分であるカテキン（Ｃ15Ｈ14Ｏ6：５，
７，３'，４'−テトラヒドロキシフラバノールー３）に
起因するといわれている。In the health life business 108 (1996) reported by Shimamura et al. At Showa University, O-15 was added to green tea.
7 has been reported to have an antibacterial effect, and this effect is attributed to catechin (C 15 H 14 O 6 : 5) which is astringent component of green tea.
7,3 ', 4'-tetrahydroxyflavanol-3).
【００１８】また、アスパラガスにもカテキンが含有さ
れているが、カテキンは８０℃で分解するような物質で
はなく（カテキンである（＋）−カテキンの融点は１３
２℃，（−）−エピカテキンの融点は２４５℃であり、
カテキンは耐熱性に秀れている。）、よって、アスパラ
ガスの殺菌作用は、カテキン以外の成分か若しくはカテ
キンの抗菌作用を補助する役目を果たす耐熱性の低い成
分により具現化するものと考えられる。Catechin is also contained in asparagus, but catechin is not a substance that decomposes at 80 ° C. (melting point of (+)-catechin which is catechin is 13
2 ° C., the melting point of (−)-epicatechin is 245 ° C.,
Catechin has excellent heat resistance. Therefore, it is considered that the bactericidal action of asparagus is embodied by a component other than catechin or a component having low heat resistance which serves to assist the antibacterial action of catechin.
【００１９】一方、アスパラガスの殺菌成分は、アスパ
ラガスの濃度が５％（重量）未満では減菌作用にとどま
っているが、これは、アスパラガス濃度が薄すぎて、オ
ーダー数の高いＯ−１５７を殺菌しきれなかったものと
考えられる。On the other hand, the sterilizing component of asparagus has a sterilizing effect only when the concentration of asparagus is less than 5% (weight). This is because the concentration of asparagus is too low and the number of O- It is probable that 157 could not be sterilized.
【００２０】また、アスパラガスの殺菌成分は熱に弱い
ことから、８０℃以上では分解してしまうか、変成して
しまうものと考えられる。Further, the sterilizing component of asparagus is considered to be decomposed or denatured at 80 ° C. or higher because it is weak to heat.
【００２１】以上の実施例の結果をまとめると、 アスパラガスには、病原性大腸菌Ｏ−１５７に対し
て強力な殺菌作用を有する成分が含まれている。その殺
菌効果の強さは、１０7オーダーのＯ−１５７を４８時
間で１０以下にまで殺菌する極めて強力なものである。To summarize the results of the above examples, asparagus contains a component having a strong bactericidal action against pathogenic Escherichia coli O-157. Its sterilizing effect is extremely strong in sterilizing O-157 on the order of 10 7 to 10 or less in 48 hours.
【００２２】 アスパラガスの殺菌成分は、８０℃未
満の抽出温度で水により抽出することができる。従っ
て、アスパラガス抽出物を生成するにあたって、水しか
使用しなくとも良く、天然物の殺菌剤として安心して使
用することができる。The germicidal component of asparagus can be extracted with water at an extraction temperature of less than 80 ° C. Therefore, in producing the asparagus extract, only water may be used, and the extract can be safely used as a bactericide for natural products.
【００２３】 アスパラガスの殺菌成分は、アスパラ
ガスの濃度が５％（重量）以上においてＯ−１５７への
殺菌作用が発生する。Aseptic components of asparagus have a disinfecting effect on O-157 when the concentration of asparagus is 5% (by weight) or more.
【００２４】 アスパラガスの殺菌成分は、アスパラ
ガスの濃度が５％（重量）未満では減菌作用にとどま
る。When the concentration of asparagus is less than 5% (weight), the sterilizing component of asparagus has only a sterilizing effect.
【図１】Ｏ−１５７の検査法の一例を示すフローチャー
トである。FIG. 1 is a flowchart illustrating an example of an inspection method of O-157.
なし None
Claims (4)
菌剤であって、アスパラガス抽出物を含有して成ること
を特徴とするＯ−１５７の殺菌剤。1. A fungicide for enterohemorrhagic Escherichia coli O-157: H7, which comprises an asparagus extract.
菌剤の製造方法であって、アスパラガスを粉砕後、該粉
砕物を８０℃未満の適宜な溶剤に混入し、所定の成分を
抽出することを特徴とするＯ−１５７の殺菌剤の製造方
法。2. A method for producing a fungicide for enterohemorrhagic Escherichia coli O-157: H7, wherein asparagus is pulverized, and the pulverized product is mixed with a suitable solvent at a temperature lower than 80 ° C. to extract a predetermined component. A method for producing a disinfectant of O-157.
造方法において、適宜な溶剤として、水を採用したこと
を特徴とするＯ−１５７の殺菌剤の製造方法。3. The method for producing a disinfectant of O-157 according to claim 2, wherein water is used as an appropriate solvent.
造方法において、粉砕したアスパラガスに８０℃未満の
水を混入してアスパラガスの濃度を５％（重量）以上と
したアスパラガス溶液を作成し、該アスパラガス溶液の
上澄液を採取することを特徴とするＯ−１５７の殺菌剤
の製造方法。4. The method for producing a disinfectant of O-157 according to claim 3, wherein water of less than 80 ° C. is mixed into the ground asparagus to make the asparagus concentration 5% (weight) or more. A method for producing an O-157 bactericide, comprising preparing a solution and collecting a supernatant of the asparagus solution.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP09617497A JP3938969B2 (en) | 1997-04-14 | 1997-04-14 | O-157 disinfectant and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP09617497A JP3938969B2 (en) | 1997-04-14 | 1997-04-14 | O-157 disinfectant and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH10287521A true JPH10287521A (en) | 1998-10-27 |
| JP3938969B2 JP3938969B2 (en) | 2007-06-27 |
Family
ID=14157970
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP09617497A Expired - Fee Related JP3938969B2 (en) | 1997-04-14 | 1997-04-14 | O-157 disinfectant and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3938969B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114250192A (en) * | 2021-11-12 | 2022-03-29 | 宁波大学 | Method for extracting antibacterial active substance of phascolosoma esculenta coelomic fluid cells |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102386693B1 (en) * | 2021-06-30 | 2022-04-14 | 백인혁 | Antiviral disinfectant containing plum sugar extract as an active ingredient |
-
1997
- 1997-04-14 JP JP09617497A patent/JP3938969B2/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114250192A (en) * | 2021-11-12 | 2022-03-29 | 宁波大学 | Method for extracting antibacterial active substance of phascolosoma esculenta coelomic fluid cells |
| CN114250192B (en) * | 2021-11-12 | 2023-11-03 | 宁波大学 | Method for extracting antibacterial active substances from delicious euglena coelomica cells |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3938969B2 (en) | 2007-06-27 |
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