JPWO2020080179A1 - Use of modified starch for caries prevention in foods and food composition for caries prevention containing modified starch - Google Patents

Abstract

An object of the present invention is to reduce the occurrence of dental caries due to the use of starch, and to provide a food composition for preventing dental caries, which comprises the use of modified starch for preventing dental caries and the modified starch.

Description

The present invention relates to the use of modified starch for caries prevention in foods and a food composition for caries prevention containing modified starch.

Starch is a high molecular compound in which α-glucose is polymerized by glycosidic bonds, and it is known that the properties differ depending on the plant from which it is derived. Therefore, since the mixing ratio of linear amylose and amylopectin having a large number of branched chains differs depending on the type of starch raw material, the physical properties of the gelatinized state of starch also differ.
For example, tapioca-derived starch (tapioca starch) contains about 17% amylose and about 83% amylopectin, and therefore has a high transparency and a strong adhesive property. On the other hand, corn starch contains about 28% amylose and about 72% amylopectin, and therefore has low viscosity and low adhesiveness. Taking advantage of these differences in physical characteristics, starch is used for the purpose of imparting elasticity and viscosity to processed foods and improving the texture.

In recent years, the development of modified starch (enzymatic, physical, chemical) has progressed, and its use for the purpose of promoting health as well as suppressing aging and maintaining stability is increasing. As an example of the use of modified starch with new functionality, foods for specified health use containing tapioca-derived highly cross-linked phosphoric acid-crosslinked starch as an ingredient have been approved for the purpose of adjusting the condition of the stomach.

Oleoscience, 15 (9), p. 407-414, 2015 "How to use modified starch for the purpose of improving the texture of food" Journal of Japanese Society of Applied Glucose Science, 1 (1), p. 34-38, 2011 "Starch Processing and Food Utilization"

However, it is known that starch is decomposed into maltose via dextrin by α-amylase in saliva. Mutans streptococci, which are oral bacteria (hereinafter referred to as "mutans bacteria"), produce lactic acid by metabolizing maltose using food waste in the oral cavity as a nutrient source. Further, since the pH in the plaque is lowered and the teeth are dissolved and eroded, it becomes a problem that starch becomes one of the causes of caries.

The present invention provides for the use of modified starch for the prevention of caries in foods, in particular starch acetate obtained by acetate tapioca starch, phosphoric acid crosslinked starch obtained by phosphoric acid cross-linking of tapioca starch, and corn starch. It is an object of the present invention to use phosphoric acid crosslinked starch and to provide a food composition for preventing caries containing the modified starch.

As a result of diligent studies, the present inventors have found that by using tapioca starch and corn starch as modified starch, the modified starch is less likely to be decomposed even in the presence of α-amylase, which is an unexpected effect. I found it.

According to the present invention, there is provided a food composition for preventing caries, which is used in place of starch, for using modified starch for preventing caries to reduce the occurrence of caries, and for preventing caries containing the modified starch.

It is a figure which shows the result of the decomposition sugar test by α-amylase of the tapioca-derived starch acetate which was gelatinized and tapioca-derived starch acetate which was not gelatinized. It is a graph which shows the result of the acid fermentability test of raw tapioca starch, pregelatinized tapioca starch, tapioca-derived acetate starch, and tapioca-derived phosphate crosslinked starch by mutans bacteria in the presence of α-amylase. It is a graph which shows the result of the acid fermentability test of raw tapioca starch, pregelatinized tapioca starch, tapioca-derived acetate starch, and tapioca-derived phosphate crosslinked starch by mutans bacteria in the absence of α-amylase. It is a figure which shows the time course of the decomposition sugar test by α-amylase of raw tapioca starch, pregelatinized tapioca starch, tapioca-derived acetate starch, and tapioca-derived phosphate crosslinked starch. It is a graph which shows the result of the acid fermentation test of the corn-derived phosphate crosslinked starch and corn-derived acetate starch by mutans bacteria in the presence of α-amylase.

The present invention relates to the use of modified starch for caries prevention in foods and a food composition for caries prevention containing modified starch.

Normally, it is known that starch is decomposed into maltose via dextrin by α-amylase contained in saliva. The maltose thus produced is decomposed into organic acids such as lactic acid by mutans bacteria in dental plaque, and the organic acids decalcify the tooth substance, resulting in caries.

On the other hand, as a result of diligent studies by the present inventor, when the processed starch derived from tapioca was not gelatinized, an acid fermentation test with mutans bacteria was carried out in the presence of α-amylase, and the decomposition was inhibited, resulting in a test solution. It was found that the pH of (culture solution) was also weakly acidic. From this, it was considered that modified starch could be used in foods to prevent dental caries.

[Modified starch]
Modified starch is obtained by enzymatically, physically or chemically processing tapioca starch or corn starch (corn starch). Tapioca starch contains 16-17% amylose and 83-84% amylopectin. On the other hand, corn starch is known to contain about 26% amylose and about 74% amylopectin depending on the type of corn, and one which does not contain amylose and contains 100% amylopectin. The processed starch of the present invention is, for example, acetylated adipic acid crosslinked starch, acetylated phosphoric acid crosslinked starch, acetylated oxidized starch, sodium octenyl succinate, starch acetate, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphoric acid crosslinked. Examples thereof include modified starch, phosphoric acid monoesterified phosphoric acid crosslinked starch, phosphorylated starch, and phosphoric acid crosslinked starch. Among them, the modified starch derived from tapioca and the phosphoric acid crosslinked starch derived from corn are remarkably inhibited from being decomposed by the acid fermentation test, so that the production of organic acids is suppressed and the pH of the test solution is extremely weak acidity (pH 5.7). Therefore, it can be expected to have an effect of preventing caries when used in place of ordinary starch. Here, ordinary starch refers to starch that has not been enzymatically, physically, or chemically processed, regardless of the plant from which it was derived.

Examples of the use of the modified starch of the present invention in foods for preventing caries include using the modified starch of the present invention in place of ordinary starch in a food composition. It can also be used as dusting powder in the production of non-cariogenic materials.

Examples of the method for processing starch to obtain the processed starch of the present invention include a method for obtaining starch acetate by converting the hydroxyl group in the starch into an acetate ester with anhydrous acetic acid or vinyl acetate, and a method for esterifying the hydroxyl group in the starch with octenyl succinic anhydride. A method for obtaining sodium octenyl succinate starch by converting it into a sodium salt after conversion, and phosphorylated starch by esterifying and cross-linking the hydroxyl groups in the starch molecule or between starch molecules with sodium trimetaphosphate or phosphorus oxychloride. , A method of obtaining hydroxypropyl starch having a hydroxypropyl group introduced by etherifying the hydroxyl group in starch with propylene oxide, a method of obtaining oxidized starch by oxidizing starch with sodium hypochlorite or the like, And so on. The method for obtaining modified starch is not limited to the above example, and a commonly used method can also be used.

The degree of processing of the modified starch used in the present invention may be such that the decomposition of the modified starch by α-amylase is suppressed. For example, in the case of starch acetate, starch acetate containing 0.01% by weight or more and 2.5% by weight or less of acetyl groups is preferable. Further, in the case of phosphoric acid crosslinked starch, it is preferable that the phosphorus content in the phosphoric acid crosslinked starch is 0.01% by weight or more and 0.5% by weight or less.

[Food composition for caries prevention]
By using the modified starch of the present invention in place of ordinary starch in the food composition, a food composition for preventing dental caries can be obtained. The food composition for preventing dental caries may be any food composition as long as modified starch can be used instead of the starch in the conventional food composition, and a substance that causes dental caries such as sucrose may be used. Those that do not contain are preferable.
Among them, tablets (tablets) and chewing gum are preferable as the food composition for preventing dental caries. When the caries-preventing food composition is a tablet, the modified starch of the present invention can be used as a disintegrant. When the food composition for preventing caries is chewing gum, the modified starch of the present invention can be used as a substitute raw material for a sugar raw material at the time of producing chewing gum, or as a dusting powder.

The content of the modified starch in the food composition for preventing dental caries of the present invention is preferably 1% by weight or more and 5% by weight or less. If the content of the modified starch in the food composition for preventing dental caries is within this range, it is possible to prevent dental caries while exhibiting the same taste as a product using ordinary starch.

Examples and comparative examples will be described below, but the present invention is not limited thereto.

(1) Degradation sugar test of tapioca-derived starch acetate with or without gelatinization treatment Tapioca-derived starch acetate (trade name: Nissho MT-01, manufactured by Nippon Foods Processing Co., Ltd.) gelatinized at 100 ° C for 10 minutes with tapioca-derived starch acetate. Tapioca-derived starch acetate that had not been gelatinized was subjected to a decomposition sugar test.

In the degraded sugar test, 5 units of α-amylase (manufactured by Sigma Aldrich) were added to 1 mL each of a 0.2% aqueous solution of gelatinized tapioca-derived starch and non-gelatinized tapioca-derived starch, 37. The decomposition reaction of tapioca-derived starch acetate was carried out by stirring at ° C. At 20 minutes, 1 hour, and 3 hours after the start of the reaction, 2 μg of each reaction solution was spotted on thin layer chromatography (trade name: TLC glass plate silica gel 60 (3 × 5 cm), manufactured by Merck Millipore) to complete the reaction. After drying to, it was developed with butanol: acetic acid: water (2: 1: 1). After the developing solution was completely dried using a dryer, a detection solution (10% sulfuric acid aqueous solution) was applied and heated at 120 ° C. to detect spots. The results are shown in FIG.

From the glucose spots indicated by G (top) and the maltose spots indicated by M (bottom) that were simultaneously developed as standard samples, the gelatinized tapioca-derived starch acetate (gelatinized) decomposed into maltose 20 minutes after the start of the reaction. I found out that I was doing it. It was also found that tapioca-derived starch acetate (non-gelatinized) that had not been gelatinized also decomposed over time, but the decomposition was significantly suppressed as compared with the gelatinized tapioca-derived starch acetate.

(2) Acid fermentability test of tapioca-derived starches by mutans bacteria Mutans bacteria (S. mutans MT8148R strain) were cultured in 5 mL of BHI liquid medium (hereinafter referred to as BHI medium) in an anaerobic static culture at 37 ° C. for 5 to 5 Incubated for 6 hours. The cultured bacteria were transferred to 500 mL of BHI medium and further cultured 18 hours before (OD = 0.9). The pre-cultured mutans bacteria were collected by centrifugation (3,000 rpm, 5 minutes) and replaced with the same amount of HI medium (manufactured by Becton Dickinson) (OD = 0.7). Raw tapioca starch (trade name: Matsutani dried tapioca starch, manufactured by Matsutani Chemical Industry), pregelatinized tapioca starch (trade name: Amicol KF, manufactured by Nissho Chemical), tapioca-derived starch acetate (trade name: Nissho MT-01) , Tapioca-derived phosphorylated starch (trade name: Neobis T-100, manufactured by Nippon Foods Processing Co., Ltd.) was added so that the final concentration was 5%, and α-amylase (manufactured by Sigma Aldrich) was added. ) Was added to 1 unit / mL and cultured. The results of measuring the pH of the culture solution over time are shown in FIG. The control shows the result of measuring the pH of the culture solution after the addition of α-amylase in the absence of starch over time. On the other hand, the cells were cultured in the same manner as described above except that α-amylase was not added. The results of measuring the pH of the culture solution over time are shown in FIG.
Further, 2 μg of the culture solution was spotted on thin layer chromatography (trade name: TLC glass plate silica gel 60 (3 × 5 cm), manufactured by Merck Millipore), and after being completely dried, butanol: acetic acid: water (2: 1: 1). ) Was used to develop. After the developing solution was completely dried using a dryer, a detection solution (10% sulfuric acid aqueous solution) was applied and heated at 120 ° C. to detect spots. The results are shown in FIG.

As shown in FIG. 2, the pH of the culture solution was lowered to about 5.7 by culturing the mutans bacteria with unprocessed tapioca starch for 6 hours in the presence of α-amylase. Further, by culturing the mutans bacteria with pregelatinized tapioca starch for 6 hours in the presence of α-amylase, the pH of the culture solution was lowered to about 4.4. Since enamel decalcification is known to occur at around pH 5.7 (Mitsuo Kishi et al., J. Dent. Hls., 49; 252-261, 1999), raw tapioca starch and pregelatinized tapioca starch Is not considered to have the effect of preventing the occurrence of caries. The control shows the result of the acid fermentability test in the absence of starch.
On the other hand, when the mutans bacteria were cultured in a medium containing tapioca-derived starch acetate or tapioca-derived phosphate crosslinked starch in the presence of α-amylase, the pH of the culture solution was neutral even after 6 hours had passed. It was weakly acidic, about 5.9 to 6.0. From this, it was found that tapioca-derived acetate starch and tapioca-derived phosphate cross-linked starch can prevent the occurrence of caries.

As shown in FIG. 3, even if the mutans bacteria were cultured with each starch in the absence of α-amylase, the pH value did not change significantly, so that the pH decreased as shown in FIG. Was confirmed to be due to the assimilation of each starch decomposed by α-amylase.

As shown in FIG. 4, from the glucose spots (top) and maltose spots (bottom) that were simultaneously developed as standard samples, it was found that pregelatinized tapioca starch was decomposed into maltose 1 hour after the start of culture. It was also found that unprocessed tapioca starch was also decomposed into maltose over time. On the other hand, tapioca-derived acetate starch and tapioca-derived phosphate crosslinked starch were significantly suppressed in decomposition with respect to pregelatinized tapioca starch and unprocessed tapioca starch.

(3) Acid fermentability test of corn-derived modified starch by mutans bacteria Corn-derived starch acetate (trade name: S-400, manufactured by Showa Sangyo) and corn-derived phosphoric acid cross-linked starch (trade name: Food Starch NE-2) , Matsutani Chemical Industry Co., Ltd.), as in the method described in "(2) Acid fermentability test of tapioca-derived starches by mutans bacteria", corn-derived starch acetate and corn-derived phosphorus by mutans bacteria An acid fermentability test of acid-crosslinked starch was performed. The results of measuring the pH of the culture solution over time are shown in FIG.
As shown in FIG. 5, when the mutans bacterium was cultured with corn-derived starch acetate for 5 hours in the presence of α-amylase, the pH of the culture solution reached about 5.5, which is lower than the pH of 5.7 at which decalcification occurs. It has decreased. Therefore, it is considered that corn-derived starch acetate does not have an effect of preventing the occurrence of dental caries.
On the other hand, when the mutans bacteria were cultured in a medium containing corn-derived phosphate crosslinked starch in the presence of α-amylase, the pH of the culture solution remained neutral to weakly acidic 5.9 to 6 even after 6 hours had passed. It was about 0.0. From this, it was found that the corn-derived phosphate cross-linked starch can prevent the occurrence of caries.

(4) Food composition for preventing caries containing modified starch derived from tapioca or processed starch derived from corn Tablets containing processed starch, dentifrices, chewing gum, and sprays for bad breath are manufactured according to the conventional method according to the following formulation table. rice field. However, if the modified starch to be blended is heated and gelatinized, it will no longer have the effect of preventing caries. When adding and mixing, sufficient consideration was given so that the modified starch would not be heated at a high temperature for a long time.

(4-1) Production of Tablets The tablets of Examples 1 to 6 were produced according to the formulations shown in Tables 1 to 6.

(4-2) Production of dentifrice The dentifrices of Examples 7 to 9 were produced according to the formulations shown in Tables 7 to 9.

(4-3) Production of chewing gum The chewing gum of Examples 10 to 15 was produced according to the formulation shown in Tables 10 to 15.

(4-4) Production of Halitosis Spray The halitosis spray of Example 16 was produced according to the formulation shown in Table 16.

The caries-preventing effect was shown for each of the caries-preventing food compositions produced in Examples 1 to 16.

This application claims priority from Japanese Patent Application No. 2018-196171 filed on October 17, 2018, and the contents are cited as part of this application.

Claims (8)

Use of modified starch in foods to prevent caries. The use according to claim 1, wherein the modified starch is at least one selected from the group consisting of tapioca-derived phosphate starch, tapioca-derived phosphate-crosslinked starch, and corn-derived phosphate-crosslinked starch. The use according to claim 1 or 2, which is used in place of starch. A food composition for preventing dental caries, which comprises processed starch. The caries prevention according to claim 4, wherein the modified starch is at least one selected from the group consisting of tapioca-derived acetate starch, tapioca-derived phosphoric acid crosslinked starch, and corn-derived phosphoric acid crosslinked starch. Food composition for use. The food composition for preventing dental caries according to claim 4 or 5, wherein the content of the modified starch is 1% by weight or more and 5% by weight or less. The caries-preventing food composition according to any one of claims 4 to 6, which is a tablet. The caries-preventing food composition according to any one of claims 4 to 6, which is a chewing gum.

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