WO2001057230A1 - Procede de production de l-arabinose, produits transformes par voie enzymatique contenant de la l-arabinose, produits alimentaires de regime, produits alimentaires pour diabetiques et jus de fruits et de legumes et procedes de fabrication correspondants - Google Patents
Procede de production de l-arabinose, produits transformes par voie enzymatique contenant de la l-arabinose, produits alimentaires de regime, produits alimentaires pour diabetiques et jus de fruits et de legumes et procedes de fabrication correspondants Download PDFInfo
- Publication number
- WO2001057230A1 WO2001057230A1 PCT/JP2001/000667 JP0100667W WO0157230A1 WO 2001057230 A1 WO2001057230 A1 WO 2001057230A1 JP 0100667 W JP0100667 W JP 0100667W WO 0157230 A1 WO0157230 A1 WO 0157230A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- arabinose
- enzyme
- arabinoxylan
- arabinan
- arabinogalactone
- Prior art date
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Classifications
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- A23L7/10—Cereal-derived products
- A23L7/115—Cereal fibre products, e.g. bran, husk
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/02—Monosaccharides
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/14—Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase (EC 3.2.x), e.g. by alpha-amylase, e.g. by cellulase, hemicellulase
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- C—CHEMISTRY; METALLURGY
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- C12Y—ENZYMES
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- C12Y302/01089—Arabinogalactan endo-beta-1,4-galactanase (3.2.1.89)
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- C—CHEMISTRY; METALLURGY
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- C12Y—ENZYMES
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- C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
- C12Y302/01099—Arabinan endo-1,5-alpha-L-arabinosidase (3.2.1.99)
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- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5116—Other non-digestible fibres
Definitions
- the present invention relates to a method for producing L-arabinose, an L-arabinose-containing enzyme-treated product and a method for producing the same, and a diet food, a diabetic food, a fruit or vegetable juice using the same, and a method for producing the same.
- L-arabinose is a non-caloric sweetener that has a taste similar to sucrose and exhibits poor absorption. In addition, since it inhibits enzymes that hydrolyze disaccharides such as sucrose, it is also known to have an effect of suppressing an increase in blood glucose level when sucrose is ingested. Utilizing such properties of L-arabinose, L-arabinose is incorporated into body fat accumulation inhibitors (Japanese Patent Application Laid-Open Nos. Hei 7-3099765 and Hei 7-224525). ), Preventive and therapeutic agents for hyperglycemia-associated diseases (Japanese Patent Application Laid-Open No.
- L-arabinose is also a useful sugar as a raw material for the synthesis of pharmaceuticals.
- L-arabinose is present in hemicellulose of higher plants as arabinan, arabinoxylan, arabinogalactone and the like. In the free state, it is contained in fermented foods such as miso and sake, but also in instant coffee, although in trace amounts, and is a sugar that has been consumed regularly since ancient times.
- L-arabinose has been produced by extracting hemicellulose contained in corn fiber, gum arabic, beet pulp, etc., and subjecting it to acid decomposition.
- Japanese Unexamined Patent Application Publication No. 700 Japanese Unexamined Patent Publication No. Hei 11-113600).
- the acid decomposition method which is a production method for these, has a high possibility of producing carcinogenic substances that are unsuitable as food and pharmaceutical raw materials, and also has a special reaction for performing acid treatment at 10 o ° C or higher. At present, it is not a sufficient production method because an apparatus is required and a large amount of salt is generated during the neutralization, and the post-treatment is complicated.
- the operation of alkali-extracting various types of hemicellulose from natural raw materials requires complicated operations and costs, and the residue after obtaining L-arabinose becomes waste. And other problems.
- L-arabinose was obtained in high yield.
- This method uses beet pulp treated with proteases.
- the pretreatment of autoclave treatment 121 ° C for 20 minutes was performed, which made the operation complicated and had a problem for the purpose of mass production.
- conventional diet foods contain low-calorie foods while containing konjac to give a feeling of fullness, foods that use low-calorie sweeteners instead of sugar, reduce appetite, or produce sweet foods. There are foods that contain drugs that cause disgust.
- Some conventional juices contain crushed fruits and small pieces, such as fruits.
- simple juices containing crushed fruits, small pieces, and the like include L-arabinose, a monosaccharide, which is a simple sugar. Is contained in a very small amount, and most of the polysaccharides such as arabinan diarabinoxylan and arapinogalactan, which are abundantly contained in crushed fruits and small pieces, are degraded to L-arabinose in human intestine. It is excreted without being. This is merely an improvement in texture (mouthfeel, tongue, etc.), and it can be said that there is almost no nutritional benefit except for fiber.
- An object of the present invention is to provide a method for producing L-arabinose at low cost, an enzyme-treated product of L-arabinose-containing natural product containing arabinan, arabinoxylan, and arabinogalactan, and a method for producing the same.
- L-arabinose has a sufficient value as a good low-potency ingredient used in diet foods or diabetic foods
- conventional manufacturing methods are expensive due to the high cost of operation. It had to be limited to a small amount, and it was difficult to sufficiently exhibit its functionality.
- dietary fiber despite having sufficient functionality, is The effect is mainly limited to intestinal action, and therefore, not only is it not possible to expect a sufficient dieting effect, but also there are concerns about the ability to control blood sugar levels for a food material for diabetes. There was.
- the present invention can enhance the functionality of L-arabinose, reduce the content of L-arabinose in foods, and combine dietary fiber functionality and diet foods or diabetic foods with low cost. It is intended to provide a simple manufacturing method.
- L-arabinose-containing juice pomace or its solid-liquid separation solution to conventional juices has the effect of inhibiting blood sugar elevation, which is thought to be due to the inhibitory effect of L-arabinose on disaccharide hydrolase. It is an object of the present invention to provide L-arabinose-containing fruit or vegetable juice to which is added. Disclosure of the invention
- the present inventors have conducted intensive studies in order to solve such a problem, and have found that an enzyme having an activity of releasing L-arapinose by acting on a natural product containing arabinan, arapinoxylan or arabinogalactone, It has been found that L-arabinose can be produced at low cost by directly acting without separating and extracting arapinane, arapinoxylan or arabingalactan from arabinan, arabinoxylan or a natural product containing arapingalactan.
- dietary fiber with L-arabinose in the food enhances the effect of suppressing postprandial increase in blood sugar level.
- dietary fiber derived from natural products containing arabinan, arabinoxylan or arabinogalactan We found that dietary fiber can be obtained along with L-arabinose by treating the material with a specific enzyme.
- an enzyme having an activity of releasing L-arabinose by acting on arabinan, arabinoxylan or arabingalactan-containing substance is directly applied to the juice pomace to obtain a L-arabinose-containing juice pomace, and By adding L-arabinose-containing fraction such as squeezed liquid to juice, L-arabinose It has been found that a north-containing juice can be produced.
- the first aspect of the present invention relates to an enzyme having the activity of releasing L-arabinose by acting on a natural product containing arabinan, arapinoxylan or arabinoxalactone, and a natural enzyme containing arabinan, arabinoxylan or arapingalactan.
- L-arabinose is obtained by acting on the enzyme directly to obtain L-arabinose without separating and extracting arabinan, arapinoxylan or arabinogalactan from the natural product.
- the gist of the present invention is a method for producing L-arabinose, and a second aspect of the present invention is characterized in that the natural product containing arabinan, arabinoxylan or arabinogalactone contains L-arabinose.
- Arabinose-containing processed enzyme is the gist of the present invention.
- the third aspect of the present invention is directed to an enzyme having an activity of releasing L-arabinose by acting on a natural product containing arabinan, arabinoxylan or arapinogalactan, directly to a natural product containing arabinan, arabinoxylan or arabinogalactan.
- the present invention provides a method for producing a treated product containing L-arabinose, characterized in that L-arabinose is allowed to act to release L-arabinose-containing enzyme-treated product.
- a fourth aspect of the present invention is a diet food characterized by containing L-arabinose and dietary fiber, wherein the L-arabinose and dietary fiber used preferably contain arabinan, arabinoxylan or arapinogalactan.
- a fifth aspect of the present invention is a natural fiber derived from a natural product containing arabinan, arabinoxylan or arabinogalaxone. The dietary fiber material is treated with arabinan, arabinoxylan or arabinogalactan degrading enzyme to produce an enzyme-treated product containing L-arabinose and dietary fiber, and the obtained enzyme-treated product is incorporated into food.
- the gist is a method for producing diet food.
- a sixth aspect of the present invention is a food for diabetes characterized by containing L-arabinose and dietary fiber, wherein L-arabinose and dietary fiber used are preferably arabinan, arabinoxylan or arabinogalactone.
- Natural products containing is a natural fiber-derived dietary fiber material containing arabinan, arabinoxylan or arabinogalactan. Is treated with arabinan, arabinoxylan or arapinogalactan degrading enzyme to produce an enzyme-treated product containing L-arabinose and dietary fiber, and the obtained enzyme-treated product is mixed with food.
- the gist is a method for producing food.
- An eighth aspect of the present invention provides an arabinose comprising a L-arabinose-containing fraction obtained by allowing an enzyme to act on pomace of fruits or vegetables containing arabinan, arabinoxylan, or arabinogalactan.
- the gist of the present invention is a fruit or vegetable juice
- a ninth aspect of the present invention is to treat a fruit or vegetable containing arabinan, arabinoxylan or arapinogalactan to separate it into juice and juice pomace
- a method for producing L-arabinose-containing fruit or vegetable juice characterized in that an enzyme is acted on juice pomace to release L-arabinose, and the released L-arabinose-containing fraction is added to the juice. It is an abstract.
- the present invention also includes a method for lowering blood glucose, a method for suppressing an increase in blood glucose, a method for reducing weight, and the like, comprising a step of administering an effective amount of the above-described L-arabinose or the L-arabinose-containing enzyme-treated product to a mammal (preferably a human).
- a mammal preferably a human
- FIG. 1 is a graph showing the results of the blood sugar level increase suppressing effect of Example 26.
- FIG. 2 is a graph showing the results of the blood sugar level increase suppressing effect of Example 27.
- arabinan, arabinoxylan, and arabinogalactone-containing substances used in the present invention include apple, bite (sugar beet), soybean, corn, rice, wheat, and the like.
- By-products such as orange fiber, orange juice lees, apple fiber, apple juice lees, beet fiber, beet pulp, peanut lees, rice bran, corn lees, soy lees, corn fiber and peanut oil residue
- waste and by-products as raw materials is not only suitable for low-cost production, but also a very favorable method from the environmental protection aspect of effective use of industrial waste. I can say.
- Orange fiber and orange juice juice residue is a residue of juice extracted from orange juice and contains approximately 3 to 10% L-arabinose in the form of arabinan.
- Apple fiber 1 is a residue obtained after extracting apple juice from apple, and contains about 4 to 7% by weight of arabinose in the form of arabinan.
- Beet pulp is a residue (squeezed lees) obtained by extracting sugar solution from beets (also called sugar beets and sugar beets), and may be molasses-added, dried, or pelletized. It contains 12-18% L-arabinose in the form of arabinan.
- Peanut meal is mainly from peanuts, and contains about 5% L-arabinose in the form of arabinan.
- the arabinan contained therein is characterized by having a linear structure in which L-arabinose is linked, and the production of L-arabinose by the enzyme occurs relatively easily.
- beet pulp, apple fiber, orange fiber, etc., from which L-arabinose is easily released are good raw materials.
- rice bran and corn fiber containing arabinoxylan, and soybean meal containing arabinogalax are also good raw materials.
- Examples of the enzyme having an activity of releasing L-arabinose by acting on an arapinan-containing substance used in the present invention include arabinan-degrading enzymes such as arabinase (aravanase) and arabinofuranosidase.
- arabinan-degrading enzymes such as arabinase (aravanase) and arabinofuranosidase.
- the origins of the arabinan degrading enzymes include bacteria (Bacilluss ubtilis, Strept omy cessp.), Yeast (Rho doto ru las p.), Filamentous fungi (A spergillusniger A. oryzae, A. pul ve ru le nt us). ⁇ A. terreus, A. japoni cu s, A.
- Enzymes are preferred. In particular, enzymes derived from As pergillusniger are preferred.
- These enzymes are produced in a culture supernatant or cells obtained by culturing the above strains by a conventionally known method.
- any fraction containing these enzymes is used. May be used. Further, if necessary, fractions containing these enzymes can be purified or partially purified by a conventional method and used.
- ⁇ version of the enzyme may be used.
- arabinase Sumiteam ARS manufactured by Shin Nippon Chemical Co., Ltd. as a highly active commercially available enzyme.
- hemicellulase enzymes such as cellulase, xylanase, pectinase, and galactanase may also exhibit the activity of releasing L-arabinose when acted on arabinan, arabinoxylan, or arabinogalactan-containing substances.
- Some of these enzymes have the activity of degrading arabinan, arabinoxylan, or arabinogalactone in addition to the activities listed, or as impurities in addition to the main component enzyme, arabinan, arabinoxylan, and arabinogalactan. This is because they may contain degrading enzymes.
- L-arabinose is usually used as an enzyme other than arabinan, arabinoxylan, and arapingalactan-degrading enzyme by acting on the arabinan, arabinoxylan, and arabinogalactone-containing material to produce L-arabinose. If it has the activity to release it, it can be used.
- Vectinase is preferred among these.
- the origins of pectinase include bacteria (Bacillus subtnis Strep tomyces sp., Rwinia sp.), Rooster mothers (Saccharomyces cerevisiae), and filamentous problems (Aspergillus niger, A. alliaceus ⁇ A. £ kavus N A.
- pulverulentus ⁇ A japonicus N Trichosporon penicillatum, Rhizopus sp-, Trichoderma reesei), higher plants, etc., but the enzyme derived from Aspergillus is most suitable.
- actinases are produced in the culture supernatant or cells of the above strains, and any fraction containing these enzymes may be used. Also, if necessary The fractions containing these enzymes can be purified or partially purified by a conventional method and used. Alternatively, a commercially available enzyme may be used.
- the yield of L-arabinose can be increased by mixing two or more enzymes having these different activities.
- a high yield of L-arabinose can be obtained by using a combination of arabinan, arabinoxylan, arabinogalactin degrading enzyme, and pectinase.
- L-arabinose yield can be increased by adding maceration enzyme which destroys plant cells.
- the amount of the enzyme having the activity of releasing L-arabinose by acting on arabinan, arabinoxylan, or arabinoxalactone-containing material is not particularly limited, and is required to decompose arabinan, arabinoxylan, and arabinogalactone in the raw materials. Any quantity is sufficient.
- the amount is preferably 0.4 to 400 units per 100 g of the raw material, more preferably 2 to 2000 units, and further preferably 4 to 100 units. It is preferably 0 units.
- 1 unit is defined as an amount of an enzyme that releases 1 ⁇ 1 L-arabinose per minute from linear arabinan.c
- an enzyme is added to a substance containing arabinan, arabinoxylan, or aarapinogalactan.
- a substance containing arabinan, arabinoxylan, or arabinogalactone is suspended in an aqueous medium, and an enzyme is added thereto, and the reaction is carried out with stirring or standing.
- the reaction temperature is preferably a temperature at which the enzyme is not inactivated, and a temperature at which microorganisms are unlikely to proliferate in order to prevent spoilage. Specifically, the temperature is 20 to 90 ° C., preferably 40 to 80 ° C., and more preferably 50 to 75 ° C. Needless to say, it is desirable to carry out the reaction under the optimal conditions for the enzyme as the pH of the reaction solution, and it is preferable that the pH be 2 to 9, preferably 2.5 to 8, and more preferably 3 to 3. Should be 6. No.
- the reaction time depends on the contents of arabinan, arabinoxylan, arabinogalactone and the enzyme to be used, but it is usually preferable to set it to 3 to 48 hours.
- L-arabinose is produced and released.
- the second L-arabinose-containing enzyme-treated product of the present invention can be obtained.
- L-arabinose sugar solution can be obtained.
- the L-arabinose thus obtained may be purified according to a standard method using various types of mouth chromatography using an ion exchange resin or activated carbon.
- crystalline L-arapinose may be obtained by adding hot ethanol to the obtained solution containing L-arabinose.
- Raw materials for diet foods and foods for diabetes include, desirably, the above-mentioned arabinan, arabinoxylan, and arabinogalactone-containing substances, and the above-mentioned enzymes, but the present invention is not limited thereto.
- commercially available L-arabinose and those produced by extracting hemicellulose contained in corn fiber, gum arabic, beet pulp, etc. by force and subjecting it to acid decomposition can be used.
- the dietary fiber source examples include water-soluble dietary fiber such as polydextrose, sodium alginate, and vectin, and insoluble dietary fiber such as cellulose, lignin, and hemicellulose.
- water-soluble dietary fiber such as polydextrose, sodium alginate, and vectin
- insoluble dietary fiber such as cellulose, lignin, and hemicellulose.
- the above-mentioned arabinan, arapinoxylan or It is a dietary fiber obtained by subjecting a natural fiber-derived dietary fiber material containing arabinogalactone to enzyme treatment.
- the method for producing a diet food or a food for diabetes of the present invention comprises treating a dietary fiber material derived from a natural product containing arabinan, arabinoxylan or arapinogalactan with arabinan, arabinoxylan or arabinogalactan degrading enzyme.
- a dietary fiber material derived from a natural product containing arabinan, arabinoxylan or arapinogalactan with arabinan, arabinoxylan or arabinogalactan degrading enzyme.
- an enzyme-treated product containing L-arabinose and dietary fiber and blend the obtained enzyme-treated product into food.
- the conditions for the enzyme treatment are as described above, but L-arabinose and dietary fiber are simultaneously produced under certain conditions, Alternatively, the enzyme-treated product may be obtained by sequentially performing conditions suitable for releasing L-arabinose and conditions suitable for producing dietary fiber.
- the obtained enzyme-treated product may be blended in the food production process.
- Applicable foods include baked goods such as wafers, crackers, biscuits, cookies, cakes, and other pastries, bread, rolls, Danish breads, croissants, breads such as steak bread, cereals, and cereals.
- chocolate, candy, tablets, ice cream, cold desserts such as sorbet, Japanese confectionery such as buns and Daifuku, and pastry products are also targeted foods.
- L-arabinose and dietary fiber are contained in a ratio of 0.01 to 10% and a dietary fiber in a ratio of 1 to 75% by weight of the food.
- L-arabinose which is a component of the present invention, on inhibition of hi-glucosidase is described in detail in a report by Susumu Hinoki (J. App 1. Glucosci., Vo1.46). , NO.2, p.159-165 (19999)
- L-arabinose is localized on the microvillous membrane surface (mucosal brush border) of the duodenal and small intestinal mucosa.
- Inhibits disaccharide degrading enzymes such as zesucrase in an antagonistic manner.
- the ingested carbohydrates are slowly decomposed into glucose and fructose, resulting in less absorption in the duodenum and upper jejunum and digestion in the middle and lower small intestine.
- the absorption of monosaccharide is carried out slowly using the entire small intestine, a sharp rise in blood sugar level after eating (hyperglycemia) is suppressed, a feeling of fullness is maintained, and an appetite is suppressed, so that a diet effect is achieved. It is said to show.
- Arabinan is characterized in that L-arabinose has a linear structure, and the release of L-arabinose by an enzyme occurs relatively easily. Apple juice squeezed cake, orange juice squeezed cake, and the like are preferred as raw materials because about 90% or more of the contained alapinan is released.
- the enzyme used for the enzyme treatment of juice pomace containing arabinan, arabinoxylan or arapinogalactone, the amount of the enzyme, and the reaction conditions may be the same as those in the above-described method for producing L-arabinose.
- polysaccharides such as arabinan arabinoxylan and ara pinogalactan in the juice pomace are hydrolyzed, and L-arabinose is released to obtain L-arabinose-containing juice pomace.
- pressing is performed to obtain a solution containing L-arabinose.
- the L-arabinose-containing juice obtained in this manner or the L-arabinose-containing fraction obtained by pressing is added to the juice to produce an L-arabinose-containing juice.
- the amount added is such that the L-arabinose concentration in the juice is preferably between 0.001 and 10 g / L, and more preferably between 0.1 and 5 g / L.
- the L-arabinose-containing fraction which has been released by the action of the enzyme By adding the L-arabinose-containing fraction which has been released by the action of the enzyme to the juice pomace obtained by squeezing fruits or vegetables in this way, the L-arapinose can be added alone. In comparison, it is possible to easily produce a juice having a high blood sugar level suppressing action.
- the daily intake should be in the range of 1 to 30 g, preferably 1.5 to 10 g, as L-arabinose. It is good to ingest.
- the sugar concentration of the content of L-arabinose was expressed by Prick% for convenience.
- Brix% was measured with ATAGO HAND REFRACTO METER.
- the conditions for the analysis were as follows: TSK Ge 1 Ami de-80 (4.6 mm ID x 25 cm) manufactured by Tosoh Corporation was used as the analytical column, the column temperature was 80 ° C, and the flow rate was 0.8 mL / min.
- the sugar was detected by fluorescence detection of a benzamidine derivative, and the L-arabinose content was determined from the quantitative value of the standard product.
- 10 g of L-arabinose was accumulated in 1.9 L.
- L-arabinose 70% (% by mass) or more of L-arabinose contained in beet pulp can be released and recovered.
- the present invention has eliminated the decrease in the L-arabinose recovery rate due to treatments such as extraction with agarite.
- Table 1 shows the yield of L-arabinose in Examples 1 and 2 and Comparative Example 1.
- the arabinan content was determined by the following method. After adding 2 mL of 72% sulfuric acid to 2 Omg of the raw material and stirring for 1 hour, the mixture was diluted 20-fold and kept at 100 ° C for 3 hours. The content of L-arabinose released by this treatment was measured by the method shown in Example 1, and this was defined as the content of arapinan in the raw material.
- the amount of L-arabinose recovered indicates the amount (g) of purified L-arabinose obtained from 200 g of the raw material, and the yield indicates the ratio of the purified L-arabinose obtained to the arabinan present in the raw material. .
- Example 5 ⁇ Enzyme-treated beet pulp> Add 200 mL of beet pulp (Cargill, moisture 11%) to 600 mL of water and 2 mL of SUMITE ARS (Nara Nippon Chemical Co., Ltd., arabinase, titer: 400 units / mL), and add 55 ° C.
- Rice bran (manufactured by Tsukino Foods) 200 g, 40 OmL of water and Sumiteam PX (Vectinase manufactured by Shin Nippon Chemical Co., Ltd., titer 6 000 units / mL, arabiner Zekah value 100 units / mL) ) 12 mL was added, mixed, and reacted at 55 ° C for 24 hours.
- the reaction product was vacuum-dried (40 ° C, 24 hours) to obtain 19 Og of enzyme-treated rice bran (containing 2% L-arabinose, about 20% dietary fiber, and about 6% water).
- Example 1 ⁇ Enzyme-treated peanut meal>
- Okara commercially available, water content: about 60%
- the reaction was carried out at 55 ° C for 24 hours.
- the reaction product was vacuum dried (40 ° C, 48 hours) to obtain 90 g of enzyme-treated soybean meal (containing 3% L-arabinose, about 40% dietary fiber, and about 10% water).
- a method for producing a diet food and a food for diabetes containing L-arabinose and dietary fiber using the enzyme-treated product will be described.
- Example 1 Enzyme-treated soybean meal-containing bread>
- Example 16 ⁇ Enzyme-treated apple fiber-containing cake>
- Example 18 400 cc of milk, 4 egg yolks, 100 g of sugar, 200 cc of fresh cream mixed with 200 g of enzyme-treated rice bran (prepared in Example 11) (total weight about 1000 g, enzyme-treated rice bran per total weight) Then, the mixture was cooled and solidified while mixing with an ice cream production device to obtain an enzyme-treated rice bran-containing ice cream.
- the enzyme-treated rice bran-containing ice cream contained 0.5% L-arabinose and about 5% dietary fiber.
- Example 18 ⁇ Enzyme-treated peanut lees-containing handmade udon>
- Example 19 200 g of ground enzyme-treated peanut meal (prepared in Example 12), 800 g of flour, 30 g of salt and 390 g of water (total weight of about 1500 g, enzyme-treated peanut meal per total weight)
- the dough prepared as above was stretched and molded to obtain a handmade udon containing enzyme-treated peanut lees.
- the handmade udon containing the enzyme-treated peanut meal contained 0.3% of L-arabinose and about 4% of dietary fiber.
- Example 19 ⁇ Tablet containing enzyme-treated orange fiber>
- Example 20 ⁇ tasting of enzyme-treated orange fiber-containing cookies: blood sugar level>
- Table 2 also shows the change in blood glucose level in Example 20 due to the intake of various cookies.
- Ingestion of the cookie of Comparative Example 2 clearly increased the blood sugar level compared to before the cookie consumption, whereas the cookie of Comparative Example 3 suppressed the increase in blood glucose level to about 80%.
- the rise in blood sugar level was only slightly suppressed.
- the intake of the cookies prepared in Example 14 suppressed the increase in blood sugar level to about 40% compared to the intake of the woodpecker of Comparative Example 2.
- This result indicate that the enzyme-treated orange fiber-containing cookie has a stronger blood glucose elevation inhibitory effect than L-arapinose's blood glucose elevation activity, that is, the presence of dietary fiber indicates that L-arabinose's blood glucose level is higher.
- c example 21 shows that enhanced the increase inhibitory effect ⁇ tasting enzymatic treatment rice bran containing ice cream: stool>
- Example 1 An enzyme-treated rice bran-containing ice cream (containing 0.5% L-arapinose and about 5% dietary fiber) prepared according to Example 1 was applied to 10 constipated adult men and women (3 males and 7 females). One cup (100 g) was taken at 9 pm every day for one week, and the effect of improving bowel movement was evaluated organoleptically. The evaluation was performed using a 5-point method with 1 to 5 points. The better the evaluation, the higher the score. The figures are shown as the average of 10 monitors. Table 3 Table 3 shows the results of the sensory test of Example 21.
- Example 22 apple juice containing L-arabinose-containing fraction>
- the three apples were crushed with a juicer while leaving the skin, and the apples were squeezed using a filter cloth to obtain 59 OmL of juice and 118 g of squeezed cake (60% moisture).
- the processed enzyme contains 2.2% (w / w) of L-arabinose.
- the three pears were crushed with a juicer while leaving the skin, and were squeezed using a filter cloth to obtain 39 OmL of juice and 43 g of pomace (68% water content).
- 0.43 mL of Sumiteam ARS (arabinase, manufactured by Nippon Chemical Industry Co., Ltd., titer: 400 units / mL) was added to pear juice pomace 43, and reacted at 55 ° C for 24 hours.
- the reaction product was squeezed to obtain 15 mL of a solution having an L-arabinose concentration of 32 g / L.
- Example 2 6 ⁇ Test for confirming effect of increasing blood sugar level 1>
- FIG. 1 shows the results of Example 26. As shown in Fig.
- Example 22 the group in which the apple juice containing the L-arabinose-containing fraction was ingested (Example 22) had a suppressed increase in blood glucose level after ingestion compared to Comparative Example 5 in which no apple juice was added. . It was also found that the effect was higher than that of Comparative Example 2 in which the reagent L-arabinose was added.
- Example 2 7 ⁇ Test for confirming effect of increasing blood glucose level 2>
- L-arabinane, arabinoxylan, and a natural product containing arabinogalactan which are inexpensive materials, can be used easily and inexpensively without complicated operations such as previously removing the arabinan, arabinoxylan, and arabinogalactone.
- An arabinose and L-arabinose-containing enzyme-treated product can be produced. This can be used for diet foods and foods for diabetes, which have an effect of suppressing blood sugar level increase and improving bowel movement of L-arabinose and dietary fiber.
- L-arabinose-containing juice pomace or a solid-liquid separation solution thereof to conventional juices, L-arabinose-containing fruit or vegetable juices having a function of suppressing blood sugar level rise and the like are provided. it can.
- these technologies will expand the use of agricultural products that have been discarded in the past, greatly contribute to increasing consumption, and can reduce the environmental impact of disposal.
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Priority Applications (5)
Application Number | Priority Date | Filing Date | Title |
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EP01902706A EP1167536B1 (en) | 2000-02-01 | 2001-01-31 | Process for producing l-arabinose |
DE60134514T DE60134514D1 (de) | 2000-02-01 | 2001-01-31 | Verfahren zur herstellung von l-arabinose |
AU30552/01A AU778861B2 (en) | 2000-02-01 | 2001-01-31 | Process for producing L-arabinose, L-arabinose-containing enzymatically processed products, diet foods, diabetic diet foods and fruit or vegetable juices and process for producing the same |
CA2368571A CA2368571C (en) | 2000-02-01 | 2001-01-31 | Process for producing l-arabinose, l-arabinose-containing enzyme-treated products, diet foods, diabetic foods and fruit or vegetable juices, and process for producing the same |
US09/937,775 US6632448B2 (en) | 1999-11-02 | 2001-01-31 | Process for producing L-arabinose, L-arabinose-containing enzymatically processed products, diet foods, diabetic diet foods and fruit or vegetable juices and process for producing the same |
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JP2000024121 | 2000-02-01 | ||
JP2000-24121 | 2000-02-01 | ||
JP2000224013A JP2001286294A (ja) | 2000-02-01 | 2000-07-25 | L−アラビノースの製造方法並びにl−アラビノース含有酵素処理物及びその製造方法 |
JP2000-224013 | 2000-07-25 | ||
JP2000-288745 | 2000-09-22 | ||
JP2000288745A JP2002095491A (ja) | 2000-09-22 | 2000-09-22 | L−アラビノース又はl−アラビノース含有酵素処理物の製造方法 |
JP2000336099A JP3659631B2 (ja) | 2000-11-02 | 2000-11-02 | ダイエット食品及び糖尿病用食品並びにそれらの製造方法 |
JP2000-336099 | 2000-11-02 | ||
JP2000-336097 | 2000-11-02 | ||
JP2000336097A JP2002136278A (ja) | 2000-11-02 | 2000-11-02 | アラビノース含有果実又は野菜ジュース及びその製造法 |
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JP6933640B2 (ja) | 2015-04-10 | 2021-09-08 | コメット バイオリファイニング インコーポレイテッド | セルロース系バイオマスの処理のための方法および組成物ならびにそれによって生成される生成物 |
CN107821539A (zh) * | 2017-12-15 | 2018-03-23 | 天津阿尔发保健品有限公司 | 一种降血糖的无糖粗粮曲奇饼干 |
WO2019166514A1 (en) | 2018-02-28 | 2019-09-06 | C-Lecta Gmbh | Enzymatic in-situ fortification of food with functional carbohydrates |
JP7351856B2 (ja) | 2018-05-10 | 2023-09-27 | コメット バイオリファイニング インコーポレイテッド | グルコース及びヘミセルロースを含む組成物並びにその使用 |
WO2021059344A1 (ja) * | 2019-09-24 | 2021-04-01 | 日油株式会社 | 植物性プロテオグリカン及びその用途 |
EP4230635A4 (en) * | 2022-01-06 | 2023-11-08 | Thomson Biotech (Xiamen) Pte. Ltd. | ARABINOSE, ITS PREPARATION AND ITS USE |
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- 2001-01-31 DE DE60134587T patent/DE60134587D1/de not_active Expired - Lifetime
- 2001-01-31 EP EP05027859A patent/EP1645637B1/en not_active Expired - Lifetime
- 2001-01-31 EP EP01902706A patent/EP1167536B1/en not_active Expired - Lifetime
- 2001-01-31 DE DE60134514T patent/DE60134514D1/de not_active Expired - Lifetime
- 2001-01-31 CN CNB018008046A patent/CN1262670C/zh not_active Expired - Fee Related
- 2001-01-31 WO PCT/JP2001/000667 patent/WO2001057230A1/ja active IP Right Grant
- 2001-01-31 EP EP05027858A patent/EP1645636B1/en not_active Expired - Lifetime
- 2001-01-31 AU AU30552/01A patent/AU778861B2/en not_active Ceased
- 2001-01-31 CA CA2368571A patent/CA2368571C/en not_active Expired - Fee Related
- 2001-01-31 US US09/937,775 patent/US6632448B2/en not_active Expired - Lifetime
- 2001-01-31 DE DE60134436T patent/DE60134436D1/de not_active Expired - Lifetime
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Also Published As
Publication number | Publication date |
---|---|
EP1645636A1 (en) | 2006-04-12 |
DE60134514D1 (de) | 2008-08-07 |
US20030040489A1 (en) | 2003-02-27 |
AU778861B2 (en) | 2004-12-23 |
US6632448B2 (en) | 2003-10-14 |
EP1645636B1 (en) | 2008-06-11 |
EP1167536B1 (en) | 2008-06-25 |
DE60134436D1 (de) | 2008-07-24 |
CA2368571A1 (en) | 2001-08-09 |
EP1167536A4 (en) | 2005-08-03 |
CN1366552A (zh) | 2002-08-28 |
AU3055201A (en) | 2001-08-14 |
DE60134587D1 (de) | 2008-08-07 |
EP1645637A1 (en) | 2006-04-12 |
CA2368571C (en) | 2011-07-12 |
CN1262670C (zh) | 2006-07-05 |
EP1645637B1 (en) | 2008-06-25 |
EP1167536A1 (en) | 2002-01-02 |
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