JPH10306035A - Antimicrobial composition - Google Patents
Antimicrobial compositionInfo
- Publication number
- JPH10306035A JPH10306035A JP9131629A JP13162997A JPH10306035A JP H10306035 A JPH10306035 A JP H10306035A JP 9131629 A JP9131629 A JP 9131629A JP 13162997 A JP13162997 A JP 13162997A JP H10306035 A JPH10306035 A JP H10306035A
- Authority
- JP
- Japan
- Prior art keywords
- mozuku
- vinegar
- seasoned
- antibacterial
- composition
- 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.)
- Pending
Links
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、抗菌組成物に関す
るものであり、更に詳細には、病原性大腸菌に対する天
然系抗菌組成物に関するものである。TECHNICAL FIELD The present invention relates to an antibacterial composition, and more particularly to a natural antibacterial composition against pathogenic Escherichia coli.
【０００２】[0002]
【従来の技術】大腸菌（Escherichia coli）の中で、病
原性大腸菌Ｏ−１５７（以下Ｏ−１５７と略す）は、腸
管出血性大腸菌（ベロ毒素産生性大腸菌）に属し、Ｏ−
１５７感染はＯ−１５７に汚染された飲食物を摂取する
か、患者の糞便を何らかの理由で直接口にすることで起
こる。Ｏ−１５７に感染した場合、無症状から死亡する
ケースまで様々であるが、多くの場合、Ｏ−１５７の産
生するベロ毒素により、出血性大腸炎を起こす。中には
溶血性尿毒症（ＨＵＳ）や脳症などの重症合併症になる
患者もおり、最悪の場合死亡する。Ｏ−１５７は細胞表
面の血清型により、多くの種類に分類されているが、食
中毒件数が多く、毒性の強いものはＯ−１５７：Ｈ７で
ある。１９８２年（昭和５７年）にアメリカのオレゴン
州で発生した集団食中毒の際に初めて報告されて以来、
現在までにアメリカおよびカナダで２０件以上の集団発
生を起こしている。2. Description of the Related Art Among Escherichia coli, pathogenic Escherichia coli O-157 (hereinafter abbreviated as O-157) belongs to enterohemorrhagic Escherichia coli (Vero toxin-producing Escherichia coli),
157 infection is caused by ingestion of food or drink contaminated with O-157 or by direct ingestion of the patient's feces for any reason. Infection with O-157 varies from asymptomatic to death, but in most cases, verotoxin produced by O-157 causes hemorrhagic colitis. Some patients have severe complications such as hemolytic uremic disease (HUS) and encephalopathy, and in the worst case, die. O-157 is classified into many types depending on the serotype on the cell surface, but O-157: H7 has a high number of food poisoning cases and is highly toxic. Since it was first reported during an outbreak of food poisoning in Oregon, USA in 1982,
To date, there have been more than 20 outbreaks in the United States and Canada.
【０００３】わが国においても、昨年（１９９６年）に
は各所においてＯ−１５７による集団食中毒の大発生が
みられ、死亡例も認められるという大きな被害をこうむ
っている。原因食材の追及も行われているが、Ｏ−１５
７は、潜伏期間が長いだけでなく、ごく少数の菌でも感
染、発病するためにその特定には至っておらず、Ｏ−１
５７に対する抗菌システムの開発が緊急テーマとして当
業界において強く要望されている。[0003] In Japan as well, last year (1996), outbreaks of food poisoning due to O-157 were observed in various places, and serious cases of death were observed. Investigation of the cause ingredients has been carried out, but O-15
No. 7 has not been identified because it has a long incubation period and is infected or ill by a very small number of bacteria.
The development of an antimicrobial system for G.57 is urgently needed in the industry as an urgent theme.
【０００４】[0004]
【発明が解決しようとする課題】本発明は、上記した業
界の要望に応えるためになされたものであって、毒性が
非常に強いＯ−１５７：Ｈ７にも有効で強力な抗菌力を
有する抗菌組成物を開発する目的でなされたものであ
る。SUMMARY OF THE INVENTION The present invention has been made in order to meet the above-mentioned demands in the industry, and has an antibacterial activity that is effective and highly effective against O-157: H7, which is extremely toxic. It has been made for the purpose of developing a composition.
【０００５】[0005]
【課題を解決するための手段】本発明は、上記した目
的、すなわち病原性大腸菌Ｏ−１５７に対して有効な抗
菌組成物を開発する目的でなされたものである。SUMMARY OF THE INVENTION The present invention has been made for the above-mentioned purpose, that is, for the purpose of developing an antibacterial composition effective against pathogenic Escherichia coli O-157.
【０００６】本発明者らは、そのために各方面から検討
の結果、Ｏ−１５７の感染者は児童等比較的若年層に多
いところから、抗菌性のみでなく安全性も重要である点
に着目し、食用としても使用しうる物質について広くス
クリーニングを行ったところ、もずく、わかめといった
海藻類がＯ−１５７に対して高い抗菌性を示すという有
用な新知見を得た。そして更にその抗菌性を高めるため
に研究した結果、海藻類は食酢と併用することによって
抗菌性が更に上昇するという有用新知見を得た。[0006] The inventors of the present invention have conducted studies from various angles. As a result, O-157-infected persons are relatively young, such as children, and are focused not only on antibacterial properties but also on safety. However, as a result of extensive screening of substances that can be used as food, a useful new finding was obtained that seaweeds such as mozuku and wakame show high antibacterial properties against O-157. Further, as a result of researching to further enhance the antibacterial properties, a useful new finding was obtained that the antibacterial properties of seaweeds are further increased when used in combination with vinegar.
【０００７】本発明は、これらの有用新知見に基づき、
更に検討の結果完成されたものであって、もずく類、わ
かめ類を有効成分として含有する、安全性にすぐれた抗
菌組成物を基本的技術思想とするものである。以下、本
発明について詳述する。The present invention has been made based on these useful new findings,
Further, the present invention has been completed as a result of investigation, and has as its basic technical idea a highly safe antibacterial composition containing mozuku and wakame as active ingredients. Hereinafter, the present invention will be described in detail.
【０００８】[0008]
【発明の実施の形態】本発明に係る抗菌組成物は、海藻
類、特にもずく類、わかめ類を有効成分として含有する
ものである。もずく類としては、もずく、沖縄もずく
（ナガマツモ科オキナワモズク）、糸もずく（モズク科
モズク）等各種のもずくが広く使用できる。わかめ類と
しては、例えば、めかぶ（わかめの胞子葉を千切りにし
たものであり、胞子葉はわかめの根元の方に存在する）
が使用できる。BEST MODE FOR CARRYING OUT THE INVENTION The antibacterial composition according to the present invention contains seaweeds, especially mozukus and seaweeds as active ingredients. As the mozuku, various mozukus such as mozuku, Okinawa mozuku (Nagamatsu sp., Ozinagawa mozuku), and thread mozuku (Mozuku sp.) Are widely used. Examples of seaweeds include, for example, seaweed (sliced spores of seaweed, which are located at the base of seaweed)
Can be used.
【０００９】こ（れら）の海藻類は、そのまま使用でき
るほか、処理物としてもよい。処理物としては、海藻類
を切断、細断、粉砕、磨砕、ペースト化、乾燥、凍結乾
燥、粉末化等各種処理したものをすべて包含するもので
ある。[0009] The seaweed of these (rare) may be used as it is or may be processed. Examples of the processed product include all types of processed seaweed such as cut, cut, crushed, ground, pasted, dried, freeze-dried, and powdered.
【００１０】本発明に係る抗菌組成物は、海藻類を有効
成分として含有するものであればよく、海藻類は、１％
以上、好ましくは１０％以上、更に好ましくは３０％以
上含有されていればよく（１００％、すなわち海藻類の
みでももちろん良い）、他の成分としては、水、生理食
塩水、食酢、調味液等が挙げられる。The antimicrobial composition according to the present invention only needs to contain seaweed as an active ingredient, and the seaweed is 1%
Above, preferably 10% or more, more preferably 30% or more (100%, that is, seaweed alone may be used). Other components include water, physiological saline, vinegar, seasoning liquid and the like. Is mentioned.
【００１１】本発明においては、海藻類は食酢及び／又
は食酢含有物と併用すると、更に抗菌力が上昇し、酸度
２％以下で充分な抗菌性が得られ、酸度０．９％以下で
も充分な抗菌性が得られる。食酢としては、粕酢、米酢
その他の穀物酢、酒精酢、ワインビネガー、各種醸造
酢、各種有機酸（酢酸、リンゴ酸、乳酸その他）の少な
くともひとつが適宜使用できる。In the present invention, when seaweed is used in combination with vinegar and / or vinegar-containing substances, the antibacterial activity is further increased, and sufficient antibacterial properties are obtained at an acidity of 2% or less, and even at an acidity of 0.9% or less. Antibacterial properties are obtained. As the vinegar, at least one of lees vinegar, rice vinegar, other grain vinegars, refined wine vinegar, wine vinegar, various brewed vinegars, and various organic acids (acetic acid, malic acid, lactic acid, and the like) can be appropriately used.
【００１２】また、従来より、もずく類、めかぶ類は、
二杯酢、三杯酢で調味して食用に供することが行われて
いるが、これらの食品も本発明の抗菌組成物として充分
に使用することができる。具体的には、もずく類、めか
ぶ類３００ｇに対して、例えば二杯酢の場合、食酢４５
ｍｌ、食塩１０ｇを添加混合したもの、及び、三杯酢の
場合、食酢４５ｍｌ、醤油２０ｍｌ、砂糖２０ｇを添加
混合したもの等も、本発明に係る病原性大腸菌に対する
抗菌組成物として使用することができる。[0012] Further, conventionally, mozuku and scabs have been
It has been practiced to season with two tablespoons of vinegar and three tablespoons of vinegar and serve them for edible use, but these foods can also be sufficiently used as the antibacterial composition of the present invention. Specifically, for example, in the case of two tablespoons vinegar, 300 g
In the case of three tablespoons of vinegar, a mixture obtained by adding and mixing 10 ml of sodium chloride, and a mixture of 45 ml of vinegar, 20 ml of soy sauce, and 20 g of sugar can also be used as the antibacterial composition against pathogenic Escherichia coli according to the present invention.
【００１３】また、もずく類、めかぶ類に、上記した二
杯酢や三杯酢のほか、各種の食酢含有物（調味液）を添
加処理して得た味付もずく類、味付めかぶ類も、本発明
に係る抗菌組成物として使用することができる。Further, in addition to the above two tablespoons of vinegar and three tablespoons of vinegar, the seasoned mozukus and seasoned scabs obtained by adding various vinegar-containing ingredients (seasoning liquid) to the present invention are also included in the present invention. It can be used as such an antimicrobial composition.
【００１４】調味液としては、食酢類のほか、甘味料
（砂糖、単糖、液糖、ステビア等）、みりん、酒類、醤
油、食塩、だし、化学調味料等の原料を配合して常法に
したがって製造したものがすべて使用可能である。具体
的には、例えば、味付沖縄もずく用、味付糸もずく用、
味付めかぶ用の調味液としては、三杯酢の配合を基本と
して、それぞれ、次の原材料を配合、調製すればよい。As the seasoning liquid, in addition to vinegar, sweeteners (sugar, monosaccharide, liquid sugar, stevia, etc.), mirin, liquor, soy sauce, salt, soup stock, chemical seasonings and other ingredients are blended in a conventional manner. All of those manufactured according to the above are usable. Specifically, for example, for seasoned Okinawa mozuku, seasoned yarn mozuku,
As the seasoning liquid for seasoning turnips, the following raw materials may be mixed and prepared based on the mixing of three tablespoons of vinegar.
【００１５】味付沖縄もずく用調味液：醤油、砂糖、米
酢、カツオエキス、みりん、昆布エキス、水。 味付糸もずく用調味液：醸造酢、醤油、砂糖、カツオエ
キス、みりん、昆布エキス、水。 味付めかぶ用調味液：醤油、砂糖、米酢、カツオエキ
ス、みりん、昆布エキス、水。Seasoning liquid for seasoned Okinawa mozuku: soy sauce, sugar, rice vinegar, skipjack extract, mirin, kelp extract, and water. Seasoning liquid for seasoned yarn mozuku: brewed vinegar, soy sauce, sugar, bonito extract, mirin, kelp extract, water. Seasoning liquid for seasoned seaweed: soy sauce, sugar, rice vinegar, skipjack extract, mirin, kelp extract, water.
【００１６】本発明に係る抗菌組成物は、後記する実施
例からも明らかなように、Ｏ−１５７に対する抗菌活性
が非常に高く、しかもその効果は長期間に亘って持続す
るので、他の食品と併用することによって、他の食品に
由来するＯ−１５７に対しても抗菌作用を示し、すぐれ
た抗菌効果が奏される。そのうえ、本発明に係る抗菌組
成物は、それ自体が食品であるため、安全性についても
全く問題はなく、安全にしてきわめて有効な天然系抗菌
組成物である。以下、本発明の実施例について述べる。The antimicrobial composition according to the present invention has a very high antimicrobial activity against O-157 and its effect lasts for a long period of time, as is clear from the examples described later. When used in combination, the compound also exhibits an antibacterial effect against O-157 derived from other foods, and exhibits an excellent antibacterial effect. Furthermore, the antimicrobial composition according to the present invention is a food itself, so there is no problem in safety, and it is a safe and extremely effective natural antimicrobial composition. Hereinafter, examples of the present invention will be described.
【００１７】[0017]
【実施例１】味付沖縄もずく、味付糸もずく、味付めか
ぶを、それぞれ、以下のようにして調製し、製品とした
（株式会社 海産物のきむらや製品）。 （１）もずく類は、もずく原藻を充分に水洗した後、約
５ｃｍの長さにカットした。また、めかぶは、わかめの
根元付近に存在する胞子葉を千切りにしたものを用意し
た。Example 1 Seasoned Okinawa mozuku, seasoned yarn mozuku, and seasoned makabe were prepared as follows, respectively, to give products (Kimura and Marine Products Co., Ltd.). (1) The mozukus were cut into lengths of about 5 cm after thoroughly washing the mozuku original algae with water. Mekabu was prepared by shredding spores existing near the base of Wakame.
【００１８】（２）上記（１）で調製した海藻類１００
ｇに、先に述べた調味液６０ｇを加え、充分に混合し
て、それぞれ、味付沖縄もずく、味付糸もずく、味付め
かぶの各製品を得た。（なお、海藻類と調味液とは別々
のパックに包装しておき、使用時に両者を混合するよう
にした製品も製造した。）(2) Seaweed 100 prepared in (1) above
To 60 g, the above-mentioned seasoning solution (60 g) was added and mixed well to obtain each of seasoned Okinawa mozuku, seasoned yarn mozuku and seasoned mekabu products. (Note that a product was prepared in which the seaweed and the seasoning liquid were packaged in separate packs, and both were mixed at the time of use.)
【００１９】（３）これらの各製品、生理食塩水、Ｍ９
最少培地（後述）、味付沖縄もずく用調味液について、
それらの酸度、ｐＨを測定し、下記表１の結果を得た。(3) Each of these products, physiological saline, M9
About the minimum medium (described later) and seasoning liquid for seasoned Okinawa Mozuku,
Their acidity and pH were measured, and the results in Table 1 below were obtained.
【００２０】[0020]
【表１】 [Table 1]
【００２１】[0021]
【実施例２】上記した各試料のＯ−１５７に対する抗菌
性を次のようにして測定し、特に、「味付沖縄もず
く」、「味付糸もずく」、「味付めかぶ」（株式会社
海産物のきむらや製品）のすぐれた抗菌性を確認した。Example 2 The antibacterial properties of each of the above-mentioned samples against O-157 were measured as follows, and in particular, "seasoned Okinawa mozuku", "seasoned yarn mozuku", and "seasoned mekabu" (Co., Ltd.)
Marine products (Kimura and products).
【００２２】（１）上記した各試料を滅菌してこれをＯ
−１５７用培地とし、これにＯ−１５７を実験的に大量
に混入し、１０℃で保存して、抗菌性の実験を行った。
本実験で用いたＯ−１５７は、島根県衛生公害研究所よ
り分譲して頂いたEscherichia coli O-157:H7である。
また、Ｏ−１５７は指定伝染病であるため、実験を行う
には特定の設備が必要であり、そこで島根大学生物資源
科学部（松田研究室）の御厚意により、同学部のクリー
ンルームを使わせて頂いた。(1) Each of the above samples is sterilized and
A medium for -157 was experimentally mixed with a large amount of O-157, stored at 10 ° C, and an antibacterial experiment was performed.
O-157 used in this experiment was Escherichia coli O-157: H7, which was provided by Shimane Prefectural Institute of Public Health and Pollution.
Since O-157 is a designated infectious disease, it requires specific equipment for conducting experiments, and the courtesy of Shimane University's Faculty of Bioresource Science (Matsuda Lab.) I got it.
【００２３】（２）上記分譲を受けたEscherichia coli
O-157:H7をＬＢ培地（Luria-Bertani's Broth. 大腸菌
の培養に使用する培地、１リットルの組成：ポリペプト
ン１０ｇ、イーストエクストラクト５ｇ、ＮａＣｌ １
０ｇ；ｐＨ７．０）で一晩培養したものを、生理食塩水
で１００倍に希釈し、「味付沖縄もずく」等の各試料
（培地）９０ｇに対して１０ｍｌ加えた。菌の測定は、
食品衛生検査で一般的に行われている方法（食品衛生検
査指針微生物偏（１９９０）厚生省生活衛生局監修
（社）日本食品衛生協会）に準ずる方法で行った。(2) Escherichia coli having received the above-mentioned subdivision
O-157: H7 in LB medium (Luria-Bertani's Broth. Medium used for culturing E. coli, 1 liter composition: polypeptone 10 g, yeast extract 5 g, NaCl 1
0 g; pH 7.0), diluted 100-fold with physiological saline, and added 10 ml to 90 g of each sample (medium) such as "Miyako Mizuku". The measurement of bacteria
Methods commonly used in food hygiene inspections (Food Hygiene Inspection Guideline Microbiology (1990) Supervised by the Ministry of Health and Welfare
(Japan Food Hygiene Association).
【００２４】０時間、２４時間、４８時間、７２時間、
９６時間、１２０時間、１４４時間、１６８時間、１９
２時間、および２１６時間後、調味液を１ｍｌ抜き取
り、滅菌した生理食塩水９ｍｌに加え、希釈した。希釈
した液より１ｍｌとり、さらに生理食塩水９ｍｌに加え
て希釈する方法で適当な倍率（寒天培地で培養したと
き、コロニーが３０〜３００個出る倍率）まで希釈し、
ＬＢ寒天培地（組成は液体と同じで、Ａｇａｒを１５ｇ
添加）で培養した。一晩培養した後、コロニー数を計測
した。コントロール（対照区）として、生理食塩水およ
びＭ９最少培地（１リットルの組成：Ｎａ2ＨＰＯ4 ６
ｇ、ＫＨ2ＰＯ4 ３ｇ、ＮａＣｌ ０．５ｇ、ＮＨ4Ｃ
ｌ １ｇ、０．４％グルコース、０．１ｍＭＣａＣ
ｌ2、２ｍＭ ＭｇＳＯ4、１ｍＭチアミン；ｐＨ７．
４）を用いて、同様の実験を行った。また、３７℃での
培養も行った。「味付沖縄もずく」等と同濃度に希釈し
た味付沖縄もずく用調味液のみでも同様の実験を行い、
もずく類に含まれる生理活性物質について検討した。0 hours, 24 hours, 48 hours, 72 hours,
96 hours, 120 hours, 144 hours, 168 hours, 19
After 2 hours and 216 hours, 1 ml of the seasoning liquid was withdrawn and added to 9 ml of sterile physiological saline for dilution. Take 1 ml from the diluted solution, further dilute to 9 ml of physiological saline, and dilute to an appropriate magnification (magnification of 30 to 300 colonies when cultured on agar medium),
LB agar medium (The composition is the same as liquid, Agar is 15g
(Addition). After overnight culture, the number of colonies was counted. As a control (control), physiological saline and M9 minimal medium (1 liter composition: Na 2 HPO 4 6
g, KH 2 PO 4 3 g, NaCl 0.5 g, NH 4 C
l 1 g, 0.4% glucose, 0.1 mM CaC
l 2, 2mM MgSO 4, 1mM thiamine; pH 7.
A similar experiment was performed using 4). In addition, culture at 37 ° C. was also performed. A similar experiment was conducted using only seasoning liquid for seasoned Okinawa mozuku diluted to the same concentration as "seasoned Okinawa mozuku", etc.
The physiologically active substances contained in mozuku were studied.
【００２５】（３）各試料培地にＯ−１５７を一定数混
入させて３７℃で培養した場合、Ｍ９最少培地では１日
で約１×１０9個／ｇまで増殖し、３日目頃から減少し
始めた（図１）。３７℃の場合、「味付沖縄もずく」、
「味付糸もずく」、「味付めかぶ」および調味液のいず
れの場合も１日後には検出されなくなった（表２および
図１参照）。また、１０℃で保存した場合、Ｍ９最少培
地および生理食塩水では菌数が増加するが、その他の培
地では減少した（表３および図２、図３）。(3) When a certain number of O-157 are mixed into each sample medium and cultured at 37 ° C., the M9 minimal medium grows to about 1 × 10 9 cells / g in one day, and from about the third day It began to decrease (FIG. 1). In case of 37 ℃, "Mozuku with seasoned Okinawa",
In all cases, "seasoned yarn mozuku", "seasoned makabu" and seasoning liquid were not detected after one day (see Table 2 and FIG. 1). When stored at 10 ° C., the number of bacteria increased in the M9 minimal medium and physiological saline, but decreased in other mediums (Table 3 and FIGS. 2 and 3).
【００２６】[0026]
【表２】 [Table 2]
【００２７】[0027]
【表３】 [Table 3]
【００２８】１０℃で保存した場合、「味付沖縄もず
く」中の植菌直後の菌数は７．９×１０5（７９万）個
／ｇ、「味付糸もずく」では７．２×１０5（７２万）
個／ｇ、「味付めかぶ」では９．３×１０5（９３万）
個／ｇ、調味液では５．２×１０5（５２万）個／ｇで
あった。「味付糸もずく」では５日後に、「味付めか
ぶ」では８日後には菌数が１００万分の１になった。
「味付沖縄もずく」では９日目で６０個／ｇまで減少
し、当初の約１万分の１になった。また、調味液では９
日目で１．１×１０3（１，１００）個／ｇ（当初の約
１，０００分の１）存在した（表３）。When stored at 10 ° C., the number of bacteria immediately after inoculation in “seasoned mozuku” is 7.9 × 10 5 (790,000) / g, and 7.2 × in “seasoned mozuku”. 10 5 (720,000)
Pcs / g, 9.3 × 10 5 (930,000) for “seasoned Mekabu”
And the seasoning liquid was 5.2 × 10 5 (520,000) particles / g. The number of bacteria was reduced to 1 / 100,000 after 5 days in "seasoned yarn mozuku" and 8 days after in "seasoned makabu".
On the 9th day, “Mozuku with seasoned Okinawa” decreased to 60 pcs / g, which was about 1 / 10,000 of the original value. In addition, 9
On day 1, there were 1.1 × 10 3 (1,100) pieces / g (about 1 / 1,000 of the original) (Table 3).
【００２９】以上の結果より、３７℃ではどの培地でも
１日後には菌が検出されず、また１０℃では酸度０．７
０％の「味付糸もずく」が５日で菌数が約１００万分の
１になった。したがって、本実験により、「味付糸もず
く」では、酢酸酸度０．７０％で酢酸濃度が低い場合で
も殺菌効果があり、そのうえ、Ｏ−１５７の増殖が当然
に予測される比較的高温において、この予測とは全く逆
に殺菌効果が高まることも確認された。From the above results, no bacteria were detected after 1 day in any medium at 37 ° C., and the acidity was 0.7 at 10 ° C.
In 5 days, 0% of the "flavoured yarn mozuku" had a microbe count of about 1,000,000. Therefore, according to the present experiment, "flavored yarn mozuku" has a bactericidal effect even when the acetic acid concentration is 0.70% and the acetic acid concentration is low, and further, at a relatively high temperature at which the growth of O-157 is naturally predicted, It was also confirmed that the bactericidal effect was enhanced, contrary to this prediction.
【００３０】また、１０℃の結果より、「味付糸もず
く」中の菌数の方が味付沖縄もずく用調味液中の菌数に
比較して、１，０００分の１であるので、Ｏ−１５７が
死滅した原因は調味液中の酢酸の作用のみでなく、海藻
類自体にも抗菌作用があり、海藻類には多糖類、例えば
アルギン酸、フコイダン等の生理活性物質を含む抗菌性
物質が存在し、殺菌効果を高めたと考えられた。From the results at 10 ° C., the number of bacteria in “seasoned mozuku” is 1/1000 of the number of bacteria in seasoning liquid for seasoned Okinawa mozuku. The cause of the death of O-157 is not only the action of acetic acid in the seasoning solution, but also the seaweed itself has an antibacterial action, and the seaweed contains an antibacterial substance containing a physiologically active substance such as polysaccharides such as alginic acid and fucoidan. Was thought to have increased the bactericidal effect.
【００３１】上記した結果から、「味付沖縄もずく」等
のＯ−１５７に対する抗菌活性は少なくとも９日間は安
定して継続することが確認されたので、他の食品と共用
することによって他の食品由来のＯ−１５７に対しても
充分に抗菌性を示すことができる。From the results described above, it was confirmed that the antibacterial activity against O-157 such as "Mozuku Okinawa with flavor" is stably continued for at least 9 days. It can also show sufficient antibacterial properties against O-157 of origin.
【００３２】[0032]
【発明の効果】本発明によってはじめて、もずく類、わ
かめ類によるＯ−１５７等の腸管出血性大腸菌に対する
抗菌効果が確認され、しかもこの効果は食酢といった酸
性物質との併用によって更に高められることも確認さ
れ、市販されている食酢含有味付もずくやめかぶ（わか
め）類もＯ−１５７に対するすぐれた抗菌組成物である
ことも併せて確認された。According to the present invention, it has been confirmed for the first time that mozuku and seaweed have an antibacterial effect against enterohemorrhagic Escherichia coli such as O-157, and that this effect can be further enhanced by combined use with an acidic substance such as vinegar. It was also confirmed that commercially available vinegar-containing seasoned mozuku and kambu (wakame) are also excellent antibacterial compositions against O-157.
【図１】味付もずく等の病原性大腸菌Ｏ−１５７に対す
る抗菌性（３７℃）を示す。FIG. 1 shows antibacterial activity (37 ° C.) against pathogenic Escherichia coli O-157 such as seasoned mozuku.
【図２】同上抗菌性（１０℃）を示す（実数目盛）。FIG. 2 shows the same antibacterial property (10 ° C.) (real number scale).
【図３】同上抗菌性（１０℃）を示す。FIG. 3 shows antibacterial properties (10 ° C.).
───────────────────────────────────────────────────── フロントページの続き (72)発明者 松田 英幸 島根県松江市西持田町362−66 (72)発明者 川向 誠 島根県松江市西川津町694−１−２−303 (72)発明者 中川 強 島根県松江市西川津町734−８−３−503 (72)発明者 田中 克典 島根県松江市上乃木３丁目14−40−301 ──────────────────────────────────────────────────続 き Continuation of the front page (72) Inventor Hideyuki Matsuda 362-66, Nishimochida-cho, Matsue-shi, Shimane (72) Inventor Makoto Kawamukai 694-1-2-303, Nishi-Kawazu-cho, Matsue-shi, Shimane (72) Inventor Tsuyoshi Nakagawa 734-8-3-503, Nishikawazu-cho, Matsue City, Shimane Prefecture
Claims (4)
物の少なくともひとつを有効成分として含有すること、
を特徴とする病原性大腸菌に対する抗菌組成物。1. A composition comprising at least one of mozuku, wakame, and processed products thereof as an active ingredient.
An antibacterial composition against pathogenic Escherichia coli, characterized by the following.
ずくの少なくともひとつであること、を特徴とする請求
項１に記載の抗菌組成物。2. The antibacterial composition according to claim 1, wherein the mozuku is at least one of mozuku, Okinawa mozuku and yarn mozuku.
する請求項１に記載の抗菌組成物。3. The antibacterial composition according to claim 1, wherein the seaweed is a mukabe.
してなること、を特徴とする請求項１〜３のいずれか１
項に記載の抗菌組成物。4. The method according to claim 1, further comprising vinegar and / or a vinegar-containing substance.
Item 13. The antibacterial composition according to Item.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9131629A JPH10306035A (en) | 1997-05-07 | 1997-05-07 | Antimicrobial composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9131629A JPH10306035A (en) | 1997-05-07 | 1997-05-07 | Antimicrobial composition |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH10306035A true JPH10306035A (en) | 1998-11-17 |
Family
ID=15062524
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP9131629A Pending JPH10306035A (en) | 1997-05-07 | 1997-05-07 | Antimicrobial composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH10306035A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000344679A (en) * | 1999-06-04 | 2000-12-12 | Kaisanbutsuno Kimuraya:Kk | Antimicrobial composition |
| WO2022130732A1 (en) * | 2020-12-15 | 2022-06-23 | 正一 中村 | Hygiene product derived from seaweeds and extract thereof, for oral cavity, nostrils, and throat |
-
1997
- 1997-05-07 JP JP9131629A patent/JPH10306035A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000344679A (en) * | 1999-06-04 | 2000-12-12 | Kaisanbutsuno Kimuraya:Kk | Antimicrobial composition |
| WO2022130732A1 (en) * | 2020-12-15 | 2022-06-23 | 正一 中村 | Hygiene product derived from seaweeds and extract thereof, for oral cavity, nostrils, and throat |
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