JPWO2017195359A1 - ホップ加工品 - Google Patents
ホップ加工品 Download PDFInfo
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- JPWO2017195359A1 JPWO2017195359A1 JP2018516319A JP2018516319A JPWO2017195359A1 JP WO2017195359 A1 JPWO2017195359 A1 JP WO2017195359A1 JP 2018516319 A JP2018516319 A JP 2018516319A JP 2018516319 A JP2018516319 A JP 2018516319A JP WO2017195359 A1 JPWO2017195359 A1 JP WO2017195359A1
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
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Abstract
Description
〔1〕 CIE Lab表色系によるa*の値が-0.5未満を満足する色相を呈するホップ毬花(E・M)を50重量%以上含有してなる、脂肪蓄積抑制用の飲食品に用いるためのホップ加工品。
〔2〕 CIE Lab表色系によるa*の値が-0.5未満を満足する色相を呈するホップ毬花(E・M)を50重量%以上含有してなる、抗酸化用の飲食品に用いるためのホップ加工品。
〔3〕 CIE Lab表色系によるa*の値が-0.5未満を満足する色相を呈するホップ毬花(E・M)を、原料として用いるホップ毬花の50重量%以上を使用することを特徴とする、前記〔1〕又は〔2〕記載のホップ加工品の製造方法。
〔4〕 前記〔1〕又は〔2〕記載のホップ加工品を含有してなる、飲食品。
2011年、2012年、2013年、及び2014年産のホップ原料(品種:Saaz、産地:チェコ)について、収穫時期の順に、収穫開始日に収穫されたものを「E群」、収穫開始日から10日後に収穫されたものを「M群」、収穫開始日から25日後に収穫されたものを「L群」、収穫開始日から50日後に収穫されたものを「SL群」として群分けし、以下の条件に従って色相を測定した。なお、前記群分けに収穫年度の下二桁を併記して収穫年度と収穫時期を表記する。例えば、2013年産の「E群」は、「13E」のように示す。また、サンプルの前処理として、それぞれの群の乾燥毬花をコーヒーミルで粉砕し、その粉砕物をそのまま測定に供した。測定結果を表1及び図1に示す。
<色相測定条件>
表色系:CIE Lab表色系
測定機器:分光測色系 CM−2002(ミノルタ社製)
視野角:10°視野
光源:D65
解析ソフト:SpectraMagic NX(ミノルタ社製)
試験例1と同様にして群分けしたホップ毬花について、試験例1と同様に前処理を行ってから以下の条件に従って、各ポリフェノール成分の含有量と抗酸化活性、脂肪蓄積阻害率を測定した。なお、前記群分けしたホップの表記は試験例1と同様とし、抗酸化活性及び脂肪蓄積阻害率の測定においては、ポジティプコントロールとして、市販の試薬を購入して同様に測定した。測定結果を表2及び図2〜4に示す。
<各ポリフェノール成分の含有量測定条件>
50gホップ毬花をジクロロメタン1Lで洗浄した後、ひだ折りろ紙を用いてジクロロメタンを除いた。その後、ホップをドラフト下で一晩乾燥させた。乾燥したホップをコーヒーミルで粉砕した。70v/v%アセトン 10mLに粉砕ホップ0.7gを添加して2時間撹拌した後、ろ紙を用いて濾過した。ろ紙上のホップ残渣を70v/v%アセトン 10mLで2回洗い流し、ろ液と一緒に受けた。エバポレーターを用いてアセトンを除去した。Oasis HLB PlusにMeOH 10mL、H2O 20mLを通液してコンディショニングした後、抽出液を通液させた。H2O 10mL×2で洗浄後、MeOH(0.5v/v% FA)7mLで抽出した。得られた抽出液を用いてLC−MSにて定量して、ホップ重量当たりのポリフェノール成分含有量を算出した〔カラム:Waters ACQUITY UPLC(登録商標)BEH C18(1.7μm、2.1×100mm)、流速:300μL/min、カラム温度:40℃、移動相:A)H2O(0.1v/v% FA),B)MeCN(0.1v/v% FA)、グラジエント:0分(B液2v/v%)→30分(B液98v/v%)→32分(B液98v/v%)〕。なお、検量線は、プロシアニジン標準溶液を調製し、ホップサンプルと同様にOasis HLB Plusにて処理して得られた抽出液を用いて作製した。
<抗酸化活性>
DMSOに溶解した各試料を25、50、100μg/mLになるように50v/v% EtOHに溶解して試料溶液を調製し、96穴プレートの各ウェルに100μLずつ分注した。そこに、EtOHに0.1mMになるよう溶解したDPPH溶液を100μLずつ加えボルテックスにより撹拌した(終濃度12.5、25、50μg/mL)。次いで、プレートをアルミホイルで遮光し30分間室温(25℃)に放置し、その後517nmにおける吸光度値を測定した(n=3)。得られた吸光度値を用いて、以下の式(1)よりDPPHラジカル消去率(%)を算出した。なお、ブランクにはDMSOを0.2%含む50v/v% EtOH溶液を使用する以外は、試料溶液と同様にして吸光度値を測定した。
〔試薬〕
・ダルベッコ変法イーグル培地(DMEM):10% FBS(ウシ胎児血清)と1% penicillin/streptomycinを添加した。
・TrypLETM Select(1X)
・IBMX:DMSOで0.5mMとなるように調製した。
・DEX:DMSOで1μMとなるように調製した。
・insulin solution human
・WST−8:使用時にDMEM培地で2% WST−8となるように希釈した。
・Oil Red O:isoPrOHで5mg/mLとなるように調製し、使用時に、純水で60% Oil Red Oとなるように希釈した。
〔方法〕
1日目:あらかじめ、3T3−L1細胞を10cm ディッシュで培養し、7〜8割コンフルエントの状態にした。TrypLETM Selectを用いて3T3−L1細胞を剥離し、DMEM培地で1.0×105cells/mLに希釈した後、96穴プレートに100μLずつ入れ、37℃、5%CO2で培養した。
3日目:分化誘導培地(0.1% IBMX,0.01% DEX)を用いて各試料を調製した。コンフルエントになった細胞の培地を除去し、試料入り分化誘導培地100μLに交換した後、37℃、5%CO2で2日間培養した。
5日目:分化培地(0.2% insulin)を用いて各試料を調製した。分化誘導培地を除去し、分化培地100μLに交換した後、37℃、5%CO2で3日間培養した。
8日目:分化培地50μLを除去し、新たな分化培地100μLを添加し、37℃、5%CO2で3日間培養した。
11日目:培養培地に2% WST−8を50μLずつ添加し、37℃、5%CO2で3日間培養した。新しい96穴プレートに培地100μLを移し、吸光度(450nm)をマイクロプレートリーダーで測定した。それらを、コントロールに対する相対値として、細胞生存率(%)を算出した。残りの培地を除去した後、ホルマリンを100μLずつ添加し4℃で一晩静置した。
12日目:ホルマリンを除去した後、60% isoPrOHを100μL添加し、細胞を洗浄した後除去した。60% Oil Red O試薬50μLを添加し室温で10分静置した。60% Oil Red O試薬を除去した後、超純水で各ウェルを洗浄した。96穴プレートが乾燥した後、100% isoPrOHを50μL添加し室温で10分静置した後、吸光度(520nm)を測定した。それらを、コントロールに対する相対値として、脂肪蓄積率(%)を算出した。
Claims (8)
- CIE Lab表色系によるa*の値が-0.5未満を満足する色相を呈するホップ毬花(E・M)を50重量%以上含有してなる、脂肪蓄積抑制用の飲食品に用いるためのホップ加工品。
- CIE Lab表色系によるa*の値が-0.5未満を満足する色相を呈するホップ毬花(E・M)を50重量%以上含有してなる、抗酸化用の飲食品に用いるためのホップ加工品。
- ホップ毬花(E・M)のCIE Lch表色系によるhの値が90°以上を満足する、請求項1又は2記載のホップ加工品。
- ホップペレット又はホップエキスである、請求項1〜3いずれか記載のホップ加工品。
- CIE Lab表色系によるa*の値が-0.5を満足する色相を呈するホップ毬花(E・M)を、原料として用いるホップ毬花の50重量%以上を使用することを特徴とする、請求項1〜4いずれか記載のホップ加工品の製造方法。
- 請求項1〜4いずれか記載のホップ加工品を含有してなる、飲食品。
- 脂肪蓄積抑制用である、請求項6記載の飲食品。
- 抗酸化用である、請求項6記載の飲食品。
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PCT/JP2016/064333 WO2017195359A1 (ja) | 2016-05-13 | 2016-05-13 | ホップ加工品 |
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WO2003068205A1 (fr) * | 2002-02-14 | 2003-08-21 | Kirin Beer Kabushiki Kaisha | Compositions et aliments ameliorant le metabolisme des lipides |
JP2014187969A (ja) * | 2013-03-28 | 2014-10-06 | Suntory Holdings Ltd | ホップ苞を使用したビールテイスト飲料の製造方法 |
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US5798150A (en) * | 1995-11-29 | 1998-08-25 | Morford; Bruce | Preservation of hop plants and plant material |
JP4021732B2 (ja) * | 2002-08-27 | 2007-12-12 | 麒麟麦酒株式会社 | 新鮮ホップによる香味発酵麦芽飲料 |
DE102004063125B4 (de) | 2004-12-22 | 2007-03-15 | Ta-Xan-Ag | Natürlicher Xanthohumol-haltiger Extrakt sowie das Verfahren zu dessen Herstellung und daraus hergestellte Getränke |
JP2008069072A (ja) | 2005-03-03 | 2008-03-27 | Sapporo Breweries Ltd | フロロアシルフェノン配糖体、その製造方法、抗アレルギー剤及び抗酸化剤 |
US8071136B2 (en) * | 2006-04-21 | 2011-12-06 | Bioactives, Inc. | Water-soluble pharmaceutical compositions of hops resins |
JP5122148B2 (ja) | 2007-01-16 | 2013-01-16 | アサヒグループホールディングス株式会社 | 抗酸化作用を有する2−アシルフロログルシノール−4,6−ジ−C−β−D−グルコピラノシド |
EP2441463A4 (en) | 2009-06-12 | 2013-02-27 | Kirin Holdings Kk | ALKALINE DERIVED PRODUCT OF A YEAST EXTRACT AND USE THEREOF |
EP3251684A1 (en) | 2010-12-15 | 2017-12-06 | Kirin Holdings Kabushiki Kaisha | Hop oxidation-reaction product, preparing method thereof and use thereof |
CN104011194B (zh) * | 2012-09-07 | 2017-03-01 | 三得利控股株式会社 | 啤酒味饮料的制造方法 |
JP2015224194A (ja) | 2014-05-26 | 2015-12-14 | キリン株式会社 | 認知症の予防、及び治療のための医薬、食品、組成物 |
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WO2003068205A1 (fr) * | 2002-02-14 | 2003-08-21 | Kirin Beer Kabushiki Kaisha | Compositions et aliments ameliorant le metabolisme des lipides |
JP2014187969A (ja) * | 2013-03-28 | 2014-10-06 | Suntory Holdings Ltd | ホップ苞を使用したビールテイスト飲料の製造方法 |
Non-Patent Citations (1)
Title |
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SHARP, DANIEL .C., ET AL.: "Effect of harvest maturity on the chemical composition of Cascade and Willamette Hops", JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS, vol. 42, no. 4, JPN6016030684, 12 December 2014 (2014-12-12), pages 231 - 238, XP055438252, ISSN: 0004326520, DOI: 10.1094/ASBCJ-2014-1002-01 * |
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