WO2002045732A1 - Promoteurs de proliferation pour bifidobacteries intestinales - Google Patents

Promoteurs de proliferation pour bifidobacteries intestinales Download PDF

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Publication number
WO2002045732A1
WO2002045732A1 PCT/JP2001/010127 JP0110127W WO0245732A1 WO 2002045732 A1 WO2002045732 A1 WO 2002045732A1 JP 0110127 W JP0110127 W JP 0110127W WO 0245732 A1 WO0245732 A1 WO 0245732A1
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Prior art keywords
bifidobacterium
intestinal
soybean
fermented
bacteria
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PCT/JP2001/010127
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English (en)
Japanese (ja)
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Fumiyasu Ishikawa
Tohru Iino
Yasuhisa Shimakawa
Emi Yasuda
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Kabushiki Kaisha Yakult Honsha
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Priority to AU2002214330A priority Critical patent/AU2002214330A1/en
Priority to JP2002547515A priority patent/JP4698927B2/ja
Publication of WO2002045732A1 publication Critical patent/WO2002045732A1/fr

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    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
    • A61P1/14—Prodigestives, e.g. acids, enzymes, appetite stimulants, antidyspeptics, tonics, antiflatulents

Definitions

  • the present invention relates to an agent for promoting the growth of Bifidobacterium belonging to the intestine.
  • Probiotics are defined as live bacteria that improve the intestinal flora of the host by oral administration and contribute to the health of the host (Gibson, GR & Roberfroid, MB, J. Nutr., Vo l. 125, ⁇ 1401-1412, 1995).
  • Bifidobacterium is the main genus of intestinal flora, and the Bifidobacterium bacterium is closely related to the disease due to its low flora. Flora is one of the indicators to help maintain health.
  • soybean oligosaccharides In the case of using a soybean oligosaccharides, only show an increasing trend in 1 0 g dose per day, the number of bacteria recovered is not remained in the 1 0 about eight per stool 1 g at high Po run tier samples Was. As described above, in the reports on soybean oligosaccharides, no relationship was found between the increase of intestinal bifidobacterium bacteria by soybean oligosaccharides and the recovery of administered bifidobacteria, There is no clear example showing this relevance.
  • soy products are not only nutritionally excellent foods, but also have excellent effects in preventing adult diseases such as arteriosclerosis, cancer, menopause, and osteoporosis. It is now clinically recommended that these products be actively incorporated into westernized diets. Since ancient times, soybeans have been an important ingredient in Japan. It is used in many foods. In particular, utilizing the properties of soy protein, soy milk, tofu, ganmodoki, yuba, and other soybean preparations, or soybean fermented products such as natto, miso, and soy sauce, as well as ham, sausage, hamburger, kamaboko, hampon, and chi Processed foods such as hoes are produced.
  • Soybeans have been used in a wide range of foods, but unlike dairy products, soybeans have not been used as foods containing lactic acid-producing bacteria, especially viable bacteria of the genus Bifidpacterium.
  • Japanese Unexamined Patent Application Publication No. 9-238 647 Japanese Unexamined Patent Application Publication No. 10-13016, Japanese Unexamined Patent Application Publication No. 11-75687, Japanese Unexamined Patent Application Publication No.
  • An object of the present invention is to provide a composition which not only allows Bifidobacterium bacteria to reach the intestinal tract alive, but also actively promotes the growth of Bifidobacterium bacteria present in the intestine. Is to do. Disclosure of the invention
  • the present inventor prepared various fermentation products containing live bacteria of the genus Bifidobacterium, administered them to humans, and conducted various studies on bacteria recovered from feces.
  • the present inventors have found that the yeast has not only an effect of improving the recovery of Bifidobacterium bacteria administered from human feces but also an effect of promoting the growth of intestinal Bifidobacterium bacteria, thereby completing the present invention.
  • the present invention provides an intestinal bifidobacterium growth promoter comprising soybean or a soybean processed product obtained from a bifidobacterium bacterium as an active ingredient.
  • the present invention also provides an agent for improving the intestinal reach of Bifidobacterium bacteria, which comprises a soybean or a processed product of soybeans by a Bifidobacterium bacteria active ingredient.
  • the present invention also provides an intestinal environment-improving agent comprising a soybean or a processed product of soybean and a fermentation product of Bifidobacterium as an active ingredient.
  • the present invention also provides a method for promoting the growth of intestinal bifidobacteria, which comprises administering a fermentation product of soybean or processed soybeans by the genus Bifidobacterium.
  • the present invention also provides a method for improving the intestinal reach of Bifidobacterium genus bacteria, which comprises administering a soybean or a processed soybean product of the genus Bifidobacterium.
  • the present invention provides a method for improving the intestinal environment, which comprises administering a fermented product of a soybean or a processed soybean product using a Bifidobacterium bacterium.
  • FIG. 1 is a diagram showing a change in the content of soybean oligosaccharides in fermented soymilk by Bifidobacterium bacteria.
  • FIG. 2 is a graph showing the relationship between the storage days of fermented soybean milk and awakened yeast milk by Bifidobacterium breve YIT 410 and the viable cell count after acid bile treatment.
  • FIG. 3 is a graph showing the relationship between the storage days of fermented soybean milk and fermented milk by Bifidobacterium longum YIT4021 and the viable cell count after acid bile treatment.
  • FIG. 4 is a graph showing the relationship between the storage days of fermented soybean milk and fermented milk by Bifidobacterium longum YIT4037 and the number of raw rum after acid bile treatment.
  • the fermentation product used in the present invention is a soybean or a processed soybean product of a bifidobacterium bacterium, which contains live bifidobacterium bacterium.
  • a liquid processed product such as a soybean extract or a soybean protein suspension is preferred from the viewpoint of easy handling, and soymilk is more preferred.
  • Liquid soybean processed products such as soybean extract and soybean protein suspension can be preliminarily degraded to carbohydrates, lipids, proteins, proteins, etc., or treated with a converting enzyme. Alternatively, it can be treated with various adsorbents such as an ion exchange carrier, a hydrophobic binding carrier, and an affinity chromatography carrier.
  • a fermented product of soybeans or processed soybean products a fermented product of a liquid processed product such as a soybean extract or a soybean protein suspension is preferable, and a soymilk fermentation product is particularly preferable because of easy handling.
  • a vegetable food material or an animal food material other than the soybean or the processed soybean material may be appropriately added and added as an additive. Further, additives commonly used in foods or oral pharmaceuticals may be added.
  • the additives used here include sugars, proteins, peptides, lipids, vitamins, minerals, vegetables, cereals, fruits and other plant components, blood, milk, liver, bones, muscles and other animal components, bacteria, mold,
  • microorganism components such as yeasts and mushrooms or culture components, gelling agents, solidifying agents, thickeners, flavors, coloring agents, Bifidobacterium growth promoters, lactic acid bacteria growth promoters, and the like.
  • various sweeteners such as glucose, sucrose, fructose, maltose, glucose fructose syrup, honey, maple syrup, amazake, various sugar alcohols such as sorbitol, xylitol, erythritol, lactitol, palatinit, Various sweeteners such as sucralose and aspartame, various natural sweeteners such as licorice, stevia and glycyrrhizinate glycosides, various emulsifiers such as sucrose fatty acid ester, glycerin sugar fatty acid ester, lecithin, agar, gelatin, kara Various thickening (stabilizing) agents such as ginan, guar gum, gum arabic, xanthan gum, pectin, and locust bean gum are included.
  • various minerals such as calcium, magnesium, zinc, iron, manganese, iodine, selenium, copper, cobalt, and dolomite, or various salts of these minerals, citric acid, malic acid, tartaric acid, pyruvic acid, dalconic acid, succinic acid, , Fumaric acid, ascorbic acid, lactic acid, acetic acid, propionic acid, butyric acid, phosphoric acid, creatine, methionine, cysteine, glutamic acid, and other amino acids, and various salts of these acids, daltathione, phytin, phytic acid, Lignin, poly
  • Glutamic acid and its decomposed products saponin, ferulic acid, faminobutyric acid, r-orizanol, chalcone, flavanone, flavone, flavonol, isofura Bonn, anthocyan, catechin, proanthocyanidin, tea leaf polyphenol, curcumid, cabsaicinoid, sesaminol, sesame lignan, theaflavin, ⁇ -diketones, carotenoids, arylyl compounds, isothiocyanates, terpenes, chlorophylls, sphingolipids , Gandarioside, ⁇ _3 polyunsaturated fatty acids, ⁇ -6 polyunsaturated fatty acids, conjugated linoleic acids, phospholipids, plant sterols, etc., soybean proteins such as glycinin and conglycinin, ovalbumin Egg protein such as ovomucoid, milk protein such as case
  • components of various grains such as rice, brown rice, barley, wheat, oats, rye, oats, amaranth, amber, millet, buckwheat, sorghum, corn, etc., or various germinated components of the seeds of the grains, azuki, white beans, Kintokinmeme, Kidney bean, Endome bean, Purple bean bean, Chinese bean, Kurodaizu, Aodaiz, Ryokuto, Faba bean, Daifuku bean, Ashitaba, Keel, konkon, Potato, Satsumaimo, Purple tomato, Jasima, Pomata, Rosa —Man, sesame, cabbage, broccoli, cauliflower, lettuce, edamame, shiyouga, burdock, celery, radish, horseradish, avocado, carrot, spinach, evening onion, garlic, lily, rattsukiyou, perilla, leek, leeks
  • Various vegetable ingredients such as Nip, Perabi, Bamboo Shoot, Shitake
  • Fruit components peanuts, fragrances, coconut, ash nuts, macadamia nuts, cacao, chestnuts, ginnan, walnuts, and other various nut components, milk, skim milk, whey, cream, fermented milk, dairy milk, milk
  • dairy products such as protein, casein, and fresh milk protein, and their components, sake, wine, shaoxing, and brewed liquors such as beer, and whiskey, brandy, and distilled liquors such as Zoikiri.
  • the genus Bifidobacterium used for the production of the fermented product used in the present invention is not limited as long as it is a microorganism belonging to the genus Bifidobacterium, but bifidobacterium, which is a major member of human intestinal flora, is used.
  • the progeny strain referred to here includes a spontaneous mutant, a mutant obtained by a mutation treatment, a mutant obtained by genetic manipulation, and the like.
  • Bifidobacterium garicum a bacterium belonging to the genus Bifidobacterium that has been isolated from the human intestine
  • Bifidobacterium gal li cum Bifidobacterium lactis (Bifidobacterium lactis), and Bifidobacterium animalis (Bifidobacterium animalis) used in foods can also be used.
  • Bifidobacterium pseudolongum Bifidobacterium globosum, Bifidobacterium globosum, Bifidobacterium globosum Bifidobacterium thermois (Bifidobacterium suis) and Bifidobacterium thermophilus can also be used.
  • a microorganism other than a bacterium belonging to the genus Bifidobacterium can be used in combination. Lactobacillus acidophilus, Lactobacillus gasseri, Lactobacillus mali, Lactobacillus plantarum
  • Lactobacillus plantarum Lactobacillus pentosus (Lactobacillus pentosus), Lactobacillus buchneri (Lactobacillus buchneri), Lactobacillus casei, Lactobacillus casei
  • Lactobacillus johnsonii Lactobacillus gallinarum, Lactobacillus amylovorus, Lactobacillus brevis, Lactobacillus sactylus ractobacillus sulactylus, Lactobacillus sulactus lacnobacillus, lacnobacillus lucanos lacnobacillus, lacnobacillus lacnobacillus, lacnobacillus, lacnobacillus, lacnobacillus, lacnobacillus, lacnobacillus, lacnobacillus, lacnobacillus, lacnobacillus, lacnobacillus, ractobacillus, lacnobacillus, lacnobacillus, ractobacillus, lacnobacillus, lacnobacillus, ractobacillus, lacnobacillus, lulac Lactobacillus paracasei, Lactobacillus crispatus Lactobacill
  • Delbrueckii Lactobacillus subsp. Delbrueckii Bulgaricus (Lactobacillus delbrueckii subsp. Bulgaricus), Lactobacillus fermentum (Lactobacillus fermentum), Lactobacillus reuteri
  • Bacillus bacteria such as coagulans (Bacillus coagulans); Acetobacter aceti; ), Kluyveromyces marxianus (Kluyveromyces mar ianus), Torrasbora
  • Preferred microorganisms include yeasts belonging to the genera Saccharomyces, such as Torulaspora delbrueckii, Candida kefyr, Torulasbora, and Candida.
  • the fermented product used in the present invention can be produced, for example, as a fermented product containing live bacteria produced by inoculating a composition containing soybeans or processed soybeans with a bacterium belonging to the genus Bifidobacterium.
  • the culture conditions at that time are not particularly limited as long as the bacteria can grow sufficiently. For example, a culture temperature of 30 to 37 ° C and a culture time of 15 to 48 hours are preferred.
  • New The culture atmosphere may be air or not, but it is preferable to culture in a sealed container that is not air permeable during the culture, and sealed with a medium filled with an inert gas such as nitrogen.
  • the culture is performed using a sealed container in which the gas phase on the container or the medium is replaced with an inert gas.
  • PH 4.5 to 5.5 is more preferable.
  • additives such as carbohydrates, plant components, animal components, microbial components, nutrients, acids, etc., which can be added to the fermented product as needed during the culturing, may be added at appropriate ratios.
  • these fermented products may be used as they are, or may be used after being diluted with a liquid material. It can be further dried and processed into powder, granule, tablet and other shapes for use. Further, it can be further concentrated and processed into a concentrated liquid, a high-viscosity liquid, a gel, a solid, or the like, and used. It can also be frozen and processed into a shape such as ice or sherbet before use. That is, food processed into the above-described form and shape by various operations and additives can be provided as food.
  • the dosage of the intestinal bifidobacterium bacterial growth promoter, intestinal accessibility enhancer, and intestinal environment improving agent of the present invention varies depending on the administration method, the age, weight, and condition of the patient. It is preferable that the amount of fermentation per adult patient is 20 g to 500 g per day.
  • the fermented product of the present invention may further contain a known Bifidobacterium bacterium growth promoter.
  • the accelerator is not particularly specified as long as it has an activity of promoting the growth of Bifidobacterium bacteria, but is preferably an indigestible saccharide used in foods, and is preferably a galactooligosaccharide, Oligosaccharides such as fructooligosaccharides are more preferred.
  • the addition amount of these Bifidobacterium bacterial growth promoters is preferably 0.1 g to 10 g per day for adult patients.
  • the intestinal bifidobacterium bacterium growth promoter, intestinal accessibility enhancer, and intestinal environment improver of the present invention can be used as they are as foods, or can be added to any food in an arbitrary range. can do.
  • Preferred foods include milk such as milk and lactic acid beverages, yogurt, fermented milk, cheese, pudding, and ice cream, alcoholic beverages, soy milk, juice, tea, amazake, vegetable juice, and other favorite beverages; Confectionery, cooked products such as soup, processed egg products such as mayonnaise, and energy drinks.
  • the fermented product may be contained in an amount of 0.1% by weight to 99.9% by weight, preferably 50% by weight to 99% by weight.
  • the intestinal bifidobacterium bacterium growth promoter, the intestinal reach enhancer, and the intestinal environment improving agent of the present invention are provided by being filled in a sealed container, capsule, packaging bag, or the like having low oxygen permeability. It can also be provided by filling it in a sealed container, capsule, or packaging bag having oxygen permeability. Further, these sealed containers can be provided by being filled with an inert gas.
  • the intestinal bifidobacterium bacteria growth promoter, intestinal accessibility enhancer and intestinal environment improver of the present invention can be stored at -196 ° C to 50 ° C. It is preferable to store at about 4 ° C to 10 ° C.
  • the intestinal bifidobacterium bacterium growth promoting agent, intestinal reach improving agent and intestinal environment improving agent of the present invention include not only humans but also dogs, cats, sea lions, horses, higgies and goats. Can also be used for livestock, pets, and wild animals such as kangaru, pigs, chickens, ostriches, egrets, guinea pigs, rats, mice, hamsters, lions, tigers, giraffes, elephants, monkeys, chimpanzees, orangutans, gorillas .
  • the number of bacteria is based on colony forming units on the detection plate. (Colony Forming Unit, CFU) was measured and displayed as a real or logarithmic value.
  • CFU Colony Forming Unit
  • Example 1 Change of soybean oligosaccharide in fermented soy milk of Bifidobacterium breve YI T4065 strain
  • strain YIT4065 Bifidobacterium breve strain YIT4065
  • Oligosaccharides were measured by centrifuging the supernatant of soymilk or fermented soybean milk using this column of Shodex SUGAR KS-802 (8 ⁇ 300 mm, manufactured by Showa Denko) and guard column of Shodex SUGAR KS-G (6 ⁇ 50 thigh, Showa Denko). Sample) under a condition of purified water as a mobile phase, a flow rate of 0.5 mL / min, and a column temperature of 80 ° C, and a differential refractometer RI-98 (manufactured by Lab System Instruments). Was used to detect the sugar.
  • Bifidobacterium belonging to the genus Bifidobacterium recovered from feces by administering fermented milk and soybean milk cultured in the YIT4065 strain to the same poultry.
  • a method for preparing a fermented soybean milk of YI T4065 strain as a fermentation product containing a live Bifidobacterium bacterium used in a continuous administration test for three days is shown below. After steam sterilizing soymilk (Shikoku Kakoki Co., Ltd., solid content 12%) at 100 ° C for 90 minutes, inoculate 0.1% each of the seed culture of YI T4065 strain prepared with soymilk, culture at 37 ° C for 16 hours, and adjust the pH. 4. 8 fermented soy milk was obtained.
  • the number of Bifidobacterium bacteria in this fermented soymilk-administered sample was 1.5 ⁇ 10 9 CFU / mL, and this sample did not contain soybean oligosaccharide. Stored anaerobically at 4 until administration.
  • a method for preparing a fermented milk of the YI T4065 strain as a control sample for a three-day continuous administration test of a fermentation product containing a live Bifidobacterium bacterium is shown below.
  • Dissolve whole milk powder made by Yotsuba Milk Industry
  • steam sterilize at 100 ° C for 90 minutes
  • steam sterilize at 121 ° C for 15 minutes to a final concentration of 0.03%.
  • the seed culture of the strain YI T4065 prepared from whole milk powder was inoculated with this and cultured at 35 ° C for 16 hours to obtain a fermented milk having a pH of 5.6.
  • the number of Bifidobacterium in the sample to which this fermented milk was administered was 1.4 ⁇ 10 9 CFU / mL, and the sample was stored anaerobically at 4 ° C. until administration.
  • Porantia conducted a dosing test for another test product after a one-month rest period. During the administration period, fermented soybean milk or fermented milk was consumed at lunch and after dinner at 20 OmL each. The number of strains of YI T4065 strain was measured on feces on the day before administration and immediately after the completion of administration for 3 days (Ichimasa Matsumoto et al., Intestinal Flora and Probiotics, Gakkai Shuppan Center, 1998, pp. 56-73) .
  • YI T4065 was recovered as a real value of 1.5 ⁇ 10 S CFU per g of feces, and in the case of fermented soy milk, 8 X 10 7 CFU Recovered.
  • YI T4065 strain is another strain that is genetically related, such as Bifidobacterium breve YI T4006 strain.
  • a product obtained by adding sugar to fermented milk or soybean milk cultured with the YI T4065 strain was prepared, and a sample obtained by storing them at 10 ° C was administered once to the same poultry, and feces were collected.
  • 1 shows an example of examining the number of YI T4065 strains, which are Bifidobacterium genus bacteria to be administered, collected from a plant.
  • a method for preparing a fermented soybean milk of YIT4065 strain as a fermentation product containing a live Bifidobacterium bacterium used in a single administration test of a 1 ° C storage product is shown below.
  • UHT sterilization (135 ⁇ , 3.5 seconds) of soymilk (Shikoku Kakoki Co., Ltd., solid content 12%), then inoculating 0.3% of YI T4065 strain seed culture made with soymilk, at 34 ° C
  • IT 4065 strain contained 2.23 ⁇ 10 9 CFU / mL, had a pH of 4.85, and did not contain soybean oligosaccharides.
  • a method for preparing a fermented milk of the YI T4065 strain as a control sample used in a single administration test of a fermentation product containing a live Bifidobacterium bacterium is described below. Dissolve whole milk powder (Yotsuba Milk Products) in water to 12%, sterilize it by UHT (135 ° C, 3.5 seconds), and add another sterilized yeast extract to a final concentration of 0.03%. Was. 2% of a seed of the YI T4065 strain prepared with 10% non-fat dry milk was inoculated therein and cultured at 34 ° C for 20.5 hours. A sucrose solution was added to the fermented milk so as to have a final concentration of 6.5%.
  • This example shows that the growth of Bifidobacterium in human stool culture varies depending on the fermentation product.
  • the seed culture of the YI T4065 strain prepared from whole milk powder was inoculated to the mixture, and the cells were cultured at 34 ° C for 20 hours, and the bacterial suspension stopped at PH5 was used as it was as a fermented milk sample. Each fermentation sample was stored anaerobically at 10 ° C until the start of the culture experiment.
  • the growth fold of the T4065 strain was reduced by a factor of six, and the intestinal bifidobacterium in the feces was also reduced by a factor of two.
  • Morotomi et al. (Morotomi, M., et al., Recent Advances in Germfree Research, Tokai) confirmed that the culture method adopted in this example was the same as that of the stool used after stool culture. According to Univ Press, 1981, pp. 293-301), the growth potential of the YIT 406 strain and the intestinal bifidobacterium bacteria observed here reflects the growth potential in the intestinal tract. It is thought that it is.
  • the results obtained in this example indicate that Bifidobacterium bacteria in fermented soybean milk grow well in the intestinal tract, and that their growth in the intestinal tract is higher than that of fermented milk even when stored for a long period of time. And that it is kept well.
  • the results also showed that fermented soymilk maintained good growth of intestinal bifidobacterium genus bacteria.
  • YI T4065 strain fermented soymilk and soymilk were administered continuously for 14 days, and the administered bifidobacterium strain YI T4065 strain and intestinal bifidobacterium strain which were recovered from feces were administered.
  • the example which examined the bacteria is shown.
  • a method for preparing a fermented soybean milk of the YI T4065 strain as a fermentation product containing a live Bifidobacterium bacterium used in a continuous administration test for 14 days is shown below.
  • Soymilk 7.5 litters-(Shikoku Kakoki Co., solids 12.3%) was steam sterilized in a jar ferment at 100 ° C for 90 minutes and then nitrogen-substituted to remove the seed culture of YI T4065 strain made from soymilk. 5% was inoculated, and cultured with stirring at 6 ° C. for 18 hours at 32 ° C.
  • the additive solution (aspartame (2 lg), 17.3 g of food-grade citric acid, sterilized with water, and fully up to 1.6 liters with steam at 105 ° C for 15 minutes) 1 .6 litter was added with stirring to obtain a fermented soymilk sample (pH 4.8, 1.6 ⁇ 10 9 CFU / mL).
  • the cells were stored anaerobically at 4 ° C until administration.
  • the soymilk sample the one before fermented soybean milk was used.
  • fermented soymilk containing live Bifidobacterium bacteria can improve the intestinal tract to an environment that is superior to Bifidobacterium bacteria.
  • fermented soymilk containing bifidobacterium bacteria not only has the effect of improving the recovery of administered bacteria, but also has the effect of promoting the growth of intestinal bifidobacterium bacteria present in the intestinal tract. This suggests that the product can improve the intestinal environment.
  • Bifidobacterium breve YIT4065 administered is recovered from feces in ⁇ soymilk administration prepared in strain Bifidobacterium Riu arm bacterium cell count and intestinal Bifidobacterium Park Teri ⁇ beam bacterium bacteria count a
  • an oligosaccharide-added fermented soybean prepared by adding an oligosaccharide to yeast fermented soymilk of YI T4065 strain or an enzyme-free soymilk without oligosaccharide prepared to humans was administered to a human, and the administration sample recovered from feces
  • the following is an example of examining strains of the genus Fidobacterium YI T4065 and intestinal bifidobacteria and bacterium of the genus Pacteroides.
  • a method for preparing an oligosaccharide-added fermented soybean milk obtained by adding an oligosaccharide to a fermented soybean milk of the YI T4065 strain as a fermentation product containing a live Bifidobacterium bacterium is described below. Soy milk
  • oligosaccharides Seven healthy adult male volunteers were banned from eating foods containing live bacteria and oligosaccharides for 7 days before administration and for 3 days during the administration period. During the three-day administration period, four patients were given 255 ml of oligosaccharide-added fermented soymilk after lunch and after dinner, respectively. At this time, the daily intake of oligosaccharides is 2 g per person. In addition, three people were given 25 OmL each of fermented soymilk without oligosaccharides after lunch and dinner.
  • the number of intestinal bifidobacteria in the fermented soymilk without added oligosaccharides was also higher for the two Polantias (2.5 ⁇ 10 9 CFU or higher, logarithmic value of 9.4 or higher) However, it did not increase in the polenters where the recovery of the administered bacteria was low.
  • the intestinal bifidobacterium growth promoter of the present invention enhances the recovery of the administered bifidobacterium bacterium regardless of the conditions of addition and no addition of oligosaccharides. However, it has been shown that it promotes the increase of intestinal bifidobacteria. In addition, by adding an oligosaccharide to the intestinal bifidobacterium bacterium growth promoter of the present invention, it is expected that the number of Bacteroides bacterium including the causative bacteria of intestinal rot can be efficiently reduced. .
  • Bifidobacterium breve YIT4065 strain with no added oligosaccharides Bacterial counts of Bifidobacterium and intestinal Bifidobacterium recovered from feces during administration of fermented soymilk a
  • Bifidobacterium breve YIT 4014 strain AT C C 15700; hereinafter simply referred to as Y I ⁇ 4014 strain
  • Bifidobacterium longum Y I T4021 strain AT CC 15707; hereinafter simply referred to as Y I ⁇ 4021 strain
  • Bifidobacterium longum AT C C 15700; hereinafter simply referred to as Y I ⁇ 4014 strain
  • Bifidobacterium longum Y I T4021 strain AT CC 15707; hereinafter simply referred to as Y I ⁇ 4021 strain
  • the acid bile resistance of the yeast strain YIT4037 (ATCC 15708; hereinafter simply referred to as YI strain 4037) was examined.
  • YI T4037 seed culture 0.5% was inoculated and cultured at 34 ° C for 19 hours. The cells were cultured until pH 4.6. A sterilized glucose solution is added to these bacterial solutions to a final concentration of 5%, mixed, dispensed into glass test tubes, stoppered, and stored anaerobically at 10 ° C for 7 days. did.
  • the stored sample was appropriately diluted, smeared on a MILS agar plate, anaerobically cultured at 37 ° C for 3 days, and the colony was measured.
  • Figures 2 to 4 show the acid-bile tolerance of each stored sample. After continuous treatment of acid and bile Comparison of the viable cell count between the fermented soy milk and the fermented milk shows that all of the YIT 410, YIT 410, and YIT 40 37 cells had a viable cell count of 7 days after storage for 7 days. Although maintained, it was below the detection limit for fermented milk.
  • the intestinal accessibility improving agent, and the intestinal environment improving agent the reach of the administered bifidacterium bacterium into the intestinal tract is improved. Not only changes the intestinal flora to a state predominant in Bifidobacterium, but also reduces the number of Bacteroides in the intestinal tract, including so-called bad bacteria, thus improving the intestinal environment. The effect can be expected.
  • the fermented product used here is a fermented product of soybeans or processed soybeans produced by Bifidobacterium bacteria, there is no problem in safety at all, and it is also functionally superior in Bifidobacterium bacteria. It is a fermentation product containing live bacteria and is useful as a probiotic food for maintaining health and preventing disease.

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Abstract

La présente invention concerne des promoteurs de prolifération pour des bifidobactéries intestinales, des agents permettant d'augmenter la vitesse d'accés à l'intestin, et des agents améliorant l'environnement intestinal, lesquels contiennent, comme principe actif, du soja ou un produit de soja transformé préalablement fermenté par des bifidobactéries. Ces promoteurs et les agents améliorant l'environnement intestinal peuvent non seulement augmenter la vitesse d'accès des bifidobactéries administrées à l'intestin pour activer la prédominance de ces bifidobactéries dans la flore intestinale, mais également réduire le nombre de bactéroïdes intestinaux impliquant des bactéries dites mauvaises. De cette façon, on peut améliorer l'environnement intestinal de manière très satisfaisante.
PCT/JP2001/010127 2000-12-05 2001-11-20 Promoteurs de proliferation pour bifidobacteries intestinales WO2002045732A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
AU2002214330A AU2002214330A1 (en) 2000-12-05 2001-11-20 Proliferation promoters for enteric bifidobacteria
JP2002547515A JP4698927B2 (ja) 2000-12-05 2001-11-20 腸内ビフィドバクテリウム属細菌の増殖促進剤

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JP2000369461 2000-12-05
JP2000-369461 2000-12-05

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WO2002045732A1 true WO2002045732A1 (fr) 2002-06-13

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JP2004154086A (ja) * 2002-11-08 2004-06-03 Satoshi Saito 麹・豆乳入りヨーグルト食品とその製造方法
JP2006136246A (ja) * 2004-11-12 2006-06-01 Nogyo Kagaku Kenkyusho:Kk 便通改善飲食品
JP2009124948A (ja) * 2007-11-20 2009-06-11 Asahi Kasei Chemicals Corp 発酵果汁
WO2011034166A1 (fr) * 2009-09-17 2011-03-24 森永乳業株式会社 Agent anti-obésité, aliment ou boisson anti-obésité, agent d'amélioration de tolérance au glucose et aliment ou boisson pour l'amélioration de la tolérance au glucose
CN103445048A (zh) * 2012-06-04 2013-12-18 财团法人食品工业发展研究所 含有益生菌的大豆寡糖产品及其制备方法
JPWO2013080911A1 (ja) * 2011-11-30 2015-04-27 株式会社明治 腸内菌叢改善用栄養組成物
WO2017104850A1 (fr) * 2015-12-18 2017-06-22 森永乳業株式会社 Agent destiné à promouvoir la croissance de de bactéries bifidobacterium et/ou de bactéries lactiques et/ou empêcher la diminution de ces dernières
WO2020189228A1 (fr) * 2019-03-18 2020-09-24 ビオフェルミン製薬株式会社 Activateur de la croissance de bactéries intestinales bénéfiques et de production d'acide organique

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JPS6066978A (ja) * 1983-09-21 1985-04-17 Yakult Honsha Co Ltd ビフイドバクテリウム菌増殖促進物質の製造法
JPH03251159A (ja) * 1989-08-24 1991-11-08 Nippon Oil & Fats Co Ltd 高安定性腸内有用細菌を含有する食品
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Cited By (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2004154086A (ja) * 2002-11-08 2004-06-03 Satoshi Saito 麹・豆乳入りヨーグルト食品とその製造方法
JP2006136246A (ja) * 2004-11-12 2006-06-01 Nogyo Kagaku Kenkyusho:Kk 便通改善飲食品
JP2009124948A (ja) * 2007-11-20 2009-06-11 Asahi Kasei Chemicals Corp 発酵果汁
AU2010296332B2 (en) * 2009-09-17 2013-03-14 Morinaga Milk Industry Co., Ltd. Anti-obesity agent, anti-obesity food or beverage, glucose tolerance-ameliorating agent, and food or beverage for amelioration of glucose tolerance
JP4834798B2 (ja) * 2009-09-17 2011-12-14 森永乳業株式会社 新規ビフィズス菌、耐糖能改善剤、および抗肥満剤
CN102970997A (zh) * 2009-09-17 2013-03-13 森永乳业株式会社 抗肥胖剂、抗肥胖用饮食品、糖耐量改善剂和糖耐量改善用饮食品
WO2011034166A1 (fr) * 2009-09-17 2011-03-24 森永乳業株式会社 Agent anti-obésité, aliment ou boisson anti-obésité, agent d'amélioration de tolérance au glucose et aliment ou boisson pour l'amélioration de la tolérance au glucose
US8497114B2 (en) 2009-09-17 2013-07-30 Morinaga Milk Industry Co., Ltd. Anti-obesity agent, anti-obesity food or beverage, glucose tolerance-ameliorating agent, and food or beverage for amelioration of glucose tolerance
JPWO2013080911A1 (ja) * 2011-11-30 2015-04-27 株式会社明治 腸内菌叢改善用栄養組成物
CN103445048A (zh) * 2012-06-04 2013-12-18 财团法人食品工业发展研究所 含有益生菌的大豆寡糖产品及其制备方法
CN103445048B (zh) * 2012-06-04 2015-05-06 财团法人食品工业发展研究所 含有益生菌的大豆寡糖产品及其制备方法
WO2017104850A1 (fr) * 2015-12-18 2017-06-22 森永乳業株式会社 Agent destiné à promouvoir la croissance de de bactéries bifidobacterium et/ou de bactéries lactiques et/ou empêcher la diminution de ces dernières
JP2017109976A (ja) * 2015-12-18 2017-06-22 森永乳業株式会社 ビフィドバクテリウム属細菌および／または乳酸菌の増殖促進および／または減少抑制剤
WO2020189228A1 (fr) * 2019-03-18 2020-09-24 ビオフェルミン製薬株式会社 Activateur de la croissance de bactéries intestinales bénéfiques et de production d'acide organique
JP2020150793A (ja) * 2019-03-18 2020-09-24 ビオフェルミン製薬株式会社 腸内有用菌の増殖及び有機酸産生増強剤

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