WO2005033323A1 - 1,4−ジヒドロキシ−2−ナフトエ酸の製造法 - Google Patents
1,4−ジヒドロキシ−2−ナフトエ酸の製造法 Download PDFInfo
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- WO2005033323A1 WO2005033323A1 PCT/JP2004/014394 JP2004014394W WO2005033323A1 WO 2005033323 A1 WO2005033323 A1 WO 2005033323A1 JP 2004014394 W JP2004014394 W JP 2004014394W WO 2005033323 A1 WO2005033323 A1 WO 2005033323A1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
- A23C9/1209—Proteolytic or milk coagulating enzymes, e.g. trypsine
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/20—Dietetic milk products not covered by groups A23C9/12 - A23C9/18
-
- 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
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/185—Acids; Anhydrides, halides or salts thereof, e.g. sulfur acids, imidic, hydrazonic or hydroximic acids
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/185—Acids; Anhydrides, halides or salts thereof, e.g. sulfur acids, imidic, hydrazonic or hydroximic acids
- A61K31/19—Carboxylic acids, e.g. valproic acid
- A61K31/192—Carboxylic acids, e.g. valproic acid having aromatic groups, e.g. sulindac, 2-aryl-propionic acids, ethacrynic acid
-
- 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
- A61P19/00—Drugs for skeletal disorders
- A61P19/08—Drugs for skeletal disorders for bone diseases, e.g. rachitism, Paget's disease
-
- 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
- C12P7/00—Preparation of oxygen-containing organic compounds
- C12P7/40—Preparation of oxygen-containing organic compounds containing a carboxyl group including Peroxycarboxylic acids
-
- 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
- C12P7/00—Preparation of oxygen-containing organic compounds
- C12P7/40—Preparation of oxygen-containing organic compounds containing a carboxyl group including Peroxycarboxylic acids
- C12P7/42—Hydroxy-carboxylic acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to a method for producing 1,4-dihydroxy-2-naphthoic acid (hereinafter also referred to as DHNA) at a high concentration using fermentation of propionic acid bacteria, and a technique for improving the flavor of a culture thereof.
- DHNA 1,4-dihydroxy-2-naphthoic acid
- DHNA has conventionally been known to be useful as an industrial material as a dye, a pigment, and a photosensitive material, and various synthetic methods have been developed by organic chemical synthesis methods.
- the present inventors studied alternative DHNA production methods and found that DHNA was produced in large quantities in and out of the cells by propionic acid bacteria, and the DHNA-containing composition collected from this culture, or 1 , 4-Dihydroxy-2-naphthoic acid or its salt has the effect of reducing the abdominal discomfort seen when ingesting milk with lactose intolerance, and that it is useful for the prevention and treatment of metabolic bone disease (Patent Document 1).
- Patent Document 1 4-Dihydroxy-2-naphthoic acid or its salt
- Patent Document 1 International Publication No. WO03Z016544 pamphlet
- the present inventors have conducted intensive studies from various angles to obtain a DHNA-containing composition with reduced bitterness.
- the culture medium was air-ventilated at a certain time during fermentation of propionic acid bacteria. This led to a useful new finding that the concentration of DHNA in the culture was increased. It was also found that the DHNA concentration was increased by adding a carbon source of propionic acid bacteria to the culture after culturing and storing at low temperature under weak alkaline conditions, even though the culturing was completed. .
- the DHNA-containing composition obtained by brute force suppresses bitterness, It was found that the taste was good and that it was useful as a food or drink or pharmaceutical.
- An object of the present invention is to provide a method for producing 1,4-dihydroxy-2 naphthoic acid, which comprises culturing by aeration in a medium.
- the present invention provides a method for culturing a 1,4-dihydroxy-2 naphthoic acid-producing bacterium belonging to a propionic acid bacterium under anaerobic conditions, adding a carbon source to the obtained culture, and culturing the solution at a temperature of 3 to 20 ° under a weak alkali.
- the present invention provides a method for producing 1,4-dihydroxy-2 naphthoic acid, which is stored in C.
- the present invention provides a method for culturing a 1,4-dihydroxy-2 naphthoic acid-producing bacterium belonging to a propionic acid bacterium under an anaerobic condition, and when the carbon source concentration in the medium becomes 3.5% by mass or less,
- a method for producing 1,4-dihydroxy-2 naphthoic acid characterized in that the culture is obtained by aeration, and a carbon source is added to the resulting culture and stored at 3-20 ° C under weak alkaline conditions. Is what you do.
- the present invention also provides a 1,4-dihydroxy-2 naphthoic acid-containing composition obtained as described above.
- the present invention provides a food and beverage for improving abdominal discomfort symptoms, an agent for improving abdominal discomfort symptoms, an agent for preventing and treating metabolic bone diseases, which comprises the 1,4-dihydroxy-2 naphthoic acid-containing composition obtained as described above as an active ingredient. It is intended to provide a food or drink or an agent for preventing or treating metabolic bone disease.
- the present invention also relates to a food and drink for improving abdominal discomfort symptoms, an agent for improving abdominal discomfort symptoms, a food and drink for preventing and treating metabolic bone disease, or a metabolic food or drink, of the 1,4-dihydroxy-2 naphthoic acid-containing composition obtained as described above.
- the present invention also provides use of the composition for the prevention and treatment of bone diseases.
- the present invention also provides administration of an effective amount of the 1,4-dihydroxy-2 naphthoic acid-containing composition obtained as described above. It is intended to provide a method for treating abdominal discomfort or a method for treating metabolic bone disease.
- DHNA can be produced efficiently, and the obtained DHNA-containing composition has a good flavor and is useful as a food, beverage, or pharmaceutical.
- FIG. 1 shows the change in DHNA concentration when the switching time to air rate is changed.
- FIG. 2 shows the change in lactose concentration when the switching time to air rate is changed.
- FIG. 3 shows the timing of switching to the air rate and changes in the number of propionic acid bacteria.
- FIG. 4 shows the concentration of propionic acid when the switching time to the air rate is changed.
- FIG. 5 shows the acetic acid concentration when the switching time to the air rate is changed.
- FIG. 6 shows the DHNA concentration when the flow rate of the air rate was changed.
- the propionic acid bacterium used in the production method of the present invention is not particularly limited as long as it is a DHNA-producing bacterium, and a bacterium belonging to the genus Propio-bataterum is preferred.
- a bacterium belonging to the genus Propio-bataterum is preferred.
- propioninobacterium ' freudenreichii Propio-bacterium 'Tenny (P. thoenii), Propio-batatherimu' P. acidipropionici (P. acidipropionici) ', Propio-batatherimu' P. jensenii '
- Examples include butterium 'Avidum' (P. avidum), propio-bataterum 'Aknes (P.
- P. freudenreich ii IFO 12424 P. freudenreichii ATCC 6207, and P. freudenreichii ET-3 (FERM P-18454) are particularly preferred!
- the medium used in the method of the present invention is preferably a medium containing a carbon source.
- the carbon source refers to a carbon source that can be assimilated by propionic acid bacteria.
- lactose glucose, lactic acid, glycerol, dartene, cellulose and the like can be mentioned, and lactose is particularly preferred.
- the content of the carbon source in the medium before the start of the culture is preferably 418% by mass, more preferably 417% by mass, and particularly preferably 417% by mass.
- a medium containing lactose as a carbon source includes whey powder, power zein, skim milk powder, or whey protein concentration obtained by dialyzing whey to reduce the lactose content.
- a whey protein isolate obtained by further separating the lactose content from the condensate or the lactose content may be mentioned. These can be used as they are or after being treated with protease, and can be used as a carbon source that can be used as a carbon source for assimilating peptone such as yeast extract and trypticase, and propionic acid bacteria such as glucose, lactose, and lactase-treated lactase.
- the medium can be prepared by adding the medium.
- the following is an example of a method for preparing a medium containing a protease-treated skim milk powder as a medium material.
- the skim milk powder is dissolved in water so as to have a concentration of 10 to 20% by mass, and the temperature is adjusted to 47 ° C.
- protease is added at 2.5% by mass of the skim milk powder to decompose the protein in the skim milk solution.
- the protease include proteolytic enzymes derived from animals and plants or bacteria, and can be used regardless of acidity, neutrality, or alkalinity.
- the digestion is performed for 6 hours, the temperature during the digestion is adjusted to 47 ° C and the pH is adjusted to 6.8. To adjust the pH, use a potassium carbonate aqueous solution. When the decomposition by the protease is completed, the skim milk solution is heated to 80 ° C.
- Sterilization conditions are 7 minutes or more at 121 ° C when using an autoclave, and 4 seconds or more at 140 ° C or more when a sterile plate is used.
- the culture medium thus obtained usually contains lactose in an amount of 45% by mass.
- the culture is performed under anaerobic conditions.
- the anaerobic condition can be, for example, one or a combination of two or more of nitrogen gas, helium gas, argon gas, hydrogen gas, and other inert gas. . More specifically, nitrogen gas, carbon dioxide gas, etc. are flowed through the top of the fermenter by aeration on the top surface, stirring is performed, and the medium temperature is adjusted to 33 ° C. When the medium temperature is stabilized at 33 ° C, inoculate a starter for propionic acid bacteria and start cultivation under anaerobic conditions. As the starter, an activated culture solution of propionic acid bacteria, a cell concentrate of the culture solution, and the like can be used.
- the amount to be added to the medium is about 0.05% of the medium in the former case, and about 0.3% in the latter case as a guideline.These amounts can be changed even if necessary as needed. .
- Culture is performed under the conditions of a culture temperature of 20 to 40 ° C and a medium pH of neutral to slightly acidic (preferably pH 5.5 to 7.5).
- a known neutralizing agent such as an aqueous solution of potassium carbonate or an aqueous solution of sodium carbonate can be used.
- the time when the air rate is started is when the carbon source concentration in the culture medium becomes 3.5% by mass or less.
- One guideline is 24 hours before the carbon source of the propionic acid bacterium dies. You. It is more preferable to start the aeration when the carbon source concentration reaches 1.0 to 3.5% by mass, particularly 1.5 to 3.0% by mass.
- propionic acid bacteria By aeration when the carbon source concentration falls below 3.5% by mass, propionic acid bacteria also consume cacaine and propionic acid as a carbon source, and eventually the carbon source almost depletes. .
- the number of propionic acid bacteria in the culture medium at the start of aeration should be 1.OX 10 1G cfu / mL (10.0 log cfu / mL) or more, and 1.4 X 10 1G cfuZmL (10.1 log cfuZmL) or more. preferable. By doing so, the carbon source in the medium can be almost depleted. In the above-mentioned lactose-containing medium and culture conditions, about 48 hours after the start of the culture, the lactose concentration becomes 3.5% by mass or less, and it is time to start the aeration.
- the amount of air supplied by the air rate is preferably an amount that stimulates propionic acid bacteria.
- a specific example on a laboratory scale (1.5 L capacity) is as follows.
- the air supply rate is 2 L or more for Z minutes.
- the amount is preferably 2 LZ minutes to 4 LZ minutes, but can be appropriately adjusted according to the capacity, stirring speed, apparatus and the like. If the amount of dissolved oxygen in the solution becomes unnecessarily high, growth of propionic acid bacteria is stopped, and DHNA production is stopped. Round.
- the culture is usually completed in about 168 hours from the start of the culture.
- Examples of the method of aeration include a method of inserting a porous ventilation tube into a culture medium and sending air over the entire surface of the tube, and a method of sending bubbles using a sparger.
- the DHNA accumulated in the medium and the cells can be stopped for culturing and immediately used for DHNA collection from the culture.
- the end point of the culture is about 3 to 5 days when the number of bacteria reaches the stationary phase and the carbon source in the medium dies.
- the culture may be the culture after the above-described aeration, or may be the culture after the completion of the culture under ordinary anaerobic or microaerobic conditions without passing through the aeration.
- the amount of the carbon source added to the culture is such that the carbon source concentration in the culture is 0.2 to 3.0% by mass, more preferably 0.4 to 2.5% by mass, particularly 0.8 to 2%. It is preferable to set the amount to 2% by mass.
- a base such as potassium carbonate, sodium carbonate or sodium phosphate to adjust the pH of the culture to 7-9, especially 7.5-8.5. Is preferred.
- the storage temperature is 3-20 ° C, particularly 3-15 ° C, and more preferably 5-15 ° C.
- the storage period is preferably 1 to 3 weeks, particularly preferably 1 to 2 weeks.
- the obtained culture is preferably subjected to adsorption chromatography.
- a reversed-phase adsorbent such as activated carbon or a synthetic adsorbent (for example, Diaion HP-20, manufactured by Mitsubishi Iridaku Co., Ltd.) can be widely used.
- the column is filled with the adsorbent and washed with 0.5% (wZv) sodium ascorbate aqueous solution.
- the obtained culture is added to a column (the passing solution is referred to as "pass"), and the water-soluble fraction is removed with a 0.5% (wZv) aqueous sodium ascorbate solution.
- Examples of DHNA salts include pharmaceutically or food acceptable salts.
- Representative salts include monovalent metal salts such as sodium, potassium, and lithium, and magnesium, calcium, and zinc. Examples thereof include polyvalent metal salts, and inorganic or organic amine salts such as ammonia and ethanolamine.
- salt exchange can also be performed by using a reaction known per se.
- the salt examples include salts with inorganic acids (eg, hydrochloric acid, phosphoric acid, hydrobromic acid, sulfuric acid) and organic acids (eg, formic acid, propionic acid, fumaric acid, maleic acid, succinic acid, tartaric acid, citrate) And malic acid, oxalic acid, benzoic acid, methanesulfonic acid and benzenesulfonic acid), but these are only examples, and the present invention is not limited to these salts.
- inorganic acids eg, hydrochloric acid, phosphoric acid, hydrobromic acid, sulfuric acid
- organic acids eg, formic acid, propionic acid, fumaric acid, maleic acid, succinic acid, tartaric acid, citrate
- malic acid oxalic acid
- benzoic acid methanesulfonic acid and benzenesulfonic acid
- DHNA is contained in the culture of the DHNA-producing bacteria (inside and inside or outside of the cells), the culture itself is used without application of adsorption chromatography using a rotary evaporator or the like.
- a composition containing a high concentration of DHNA can be obtained. It is also preferable to separate the cells from the culture by a usual centrifugation method and concentrate the supernatant.
- the composition thus obtained may be used in a liquid state or may be processed into a powder according to the form to be used.
- the DHNA-containing composition obtained by force exerts a high DHNA concentration, suppresses bitterness, and has a good flavor. Therefore, the DHNA-containing composition of the present invention, or DHNA or a salt thereof, can be used in the form of a food or drink or a medicament, for example, by directly administering it as a medicament, or special food such as food for specified health use. By ingesting directly as intended foods or functional foods, or by adding various foods (milk, soft drinks, fermented milk, 1 dart, cheese, bread, biscuit, cracker, pizza crust, etc.), and ingesting it can improve intestinal flora and reduce abdominal discomfort seen when consuming milk. It can prevent and treat metabolic bone disease.
- water, protein, saccharide, lipid, vitamin, and minerals, organic acid, fruit juice, flavor, and the like can be combined as main components.
- whole milk powder, skim milk powder, partially skim milk powder, casein, whey powder, whey protein, whey protein concentrate, whey protein isolate, ⁇ -casein, ⁇ -casein, ⁇ -latatoglobulin, and lactalbumin Animal and plant proteins such as ratatoferrin, soy protein, chicken egg protein, meat protein, etc., and their various hydrolysates, butter, whey minerals, cream, whey, non-protein nitrogen, sialic acid, phospholipids, lactose, etc.
- Animal oils such as fish oil; palm oil, safflower oil, corn oil, Vegetable oils and fats such as seed oil and coconut oil, their fractionated oils, hydrogenated oils, and vegetable oils such as transesterified oils; vitamin ⁇ , vitamin ⁇ , vitamin C, erythorbic acid, vitamin D, vitamin E,
- vitamins such as vitamin K group, vitamin P, vitamin Q, niacin, nicotinic acid, pantothenic acid, piotin, inosit, choline, folic acid; calcium, potassium, magnesium, sodium, chlorine, copper, iron, manganese, zinc, Minerals such as selenium, fluorine, silicon, and iodine; organic acids and organic acids
- Liquid, solid (including granules, powders, tablets, and gels) and semi-solids It may be in any form (including jelly), paste, emulsified, and the like.
- composition according to the present invention or DHNA or a salt thereof When used as a pharmaceutical, it can be administered in various forms. Examples of the form include oral administration by tablets, capsules, granules, powders, syrups and the like. These various products
- the agent can be used in the pharmaceutical formulation technical field such as excipients, binders, disintegrants, lubricants, flavors, flavoring agents, solubilizers, suspending agents, coating agents, etc. in the main agent according to the usual method. It can be formulated using known auxiliaries.
- the quantification of DHNA was performed according to the method described on page 9 of WO03Z016544.
- the lactose concentration was measured by a flow injection analysis method using a lactose electrode (using a flow injection analyzer, Bio Flow Analyzer (trade name) manufactured by Oji Scientific Instruments).
- the number of propionic acid bacteria was measured on a BL agar medium.
- the concentrations of propionic acid and acetic acid were measured by an HPLC method (column: RS pa k KC-811 + pre-column KCG, detection: UV445 nm).
- skim milk powder manufactured by Meiji Dairies Co., Ltd.
- 100 g of water 150 g was dissolved in 100 g of water, and the temperature was adjusted to 47 ° C.
- protease was added, and protein degradation was performed at 47 ° C for 6 hours.
- the pH during protein degradation was adjusted to 6.6-6.8 using potassium carbonate solution.
- the protease was inactivated by heating to 80 ° C and holding for 10 minutes, 7.5 g of brewer's yeast extract was added, and the pH was adjusted to 6.95 using an aqueous potassium carbonate solution.
- the volume of the solution was adjusted to 1500 mL with water, and the solution was placed in a 2 L fermenter to sterilize the medium. Sterilization conditions were 121 ° C for 7 minutes.
- Nitrogen gas was passed through the fermenter, and the temperature of the medium was stabilized at 33 ° C. Then, 0.75 mL of a freeze concentration starter (P. freudenreichii ET-3) was added, and culture was started. During fermentation, the temperature was adjusted to 33 ° C, the pH was adjusted to 6.5, and nitrogen gas was aerated. The pH was adjusted using a 40% (wtZ wt) aqueous potassium carbonate solution. The following five types of culture methods were implemented.
- skim milk powder manufactured by Meiji Dairies Co., Ltd.
- the protein was decomposed at 47 ° C for 3 hours after adding 3.75g of protease to the mixture.
- ⁇ ⁇ was adjusted using an aqueous potassium carbonate solution at 6.6-6.8.
- the protease was inactivated by heating to 80 ° C and holding for 10 minutes, 7.5 g of beer yeast extract and 15 g of lactose were added, and the pH was adjusted to 6.95 using an aqueous potassium carbonate solution. did.
- the volume of the solution was adjusted to 1500 mL with water, and the solution was placed in a 2 L fermenter, and the medium was sterilized (lactose concentration mass: about 6.1%). Sterilization conditions were 121 ° C for 7 minutes.
- Example 2 The DHNA-containing culture obtained in Example 2 was supplemented with sodium ascorbate (1.0%) and lactose (2.0%), and the pH was adjusted to 8.0. As a result of storage at ° C for 2 weeks, the DHNA concentration was 55 ⁇ gZmL. When lactose was replaced with glucose and stored in the same manner, the DHNA concentration increased from the end of the culture.
- the DHNA-containing culture obtained in Example 1 was added to 120 g of plain yogurt (manufactured by Meiji Dairies Co., Ltd.), and the sensory evaluation of the prepared yogurt is shown in Tables 1 and 2.
- the yogurt to which the DHNA-containing culture obtained by the method of the present invention was added had a sour taste as compared with the conventional method in which the DHNA concentration was high (the DHNA-containing culture obtained in Comparative Example was added to plain yogurt). It was confirmed that no bitterness was felt.
- a culture having a DHNA concentration of 48 gZmL was obtained.
- the lactose concentration 72 hours after the start of the culture was about 3.0% by mass, and the number of propionic acid bacteria was 2.9 ⁇ 10 1 G cfu / mL.
- the DHNA-containing culture obtained in Example 5 was added with 1.0% sodium ascorbate and 1.0% lactose to adjust the pH to 8.0, and then adjusted to 10 ° C. As a result of storage for 2 weeks, the DHNA concentration was 60 ⁇ g ZmL.
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Abstract
Description
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Priority Applications (10)
Application Number | Priority Date | Filing Date | Title |
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CA2540507A CA2540507C (en) | 2003-10-01 | 2004-09-30 | Process for producing 1,4-dihydoxy-2-naphthoic acid |
US10/574,283 US7507563B2 (en) | 2003-10-01 | 2004-09-30 | Process for producing 1, 4-dihydroxy-2-naphthoic acid |
JP2005514449A JP4613132B2 (ja) | 2003-10-01 | 2004-09-30 | 1,4−ジヒドロキシ−2−ナフトエ酸の製造法 |
NZ546286A NZ546286A (en) | 2003-10-01 | 2004-09-30 | Process for producing 1,4-dihydroxy-2-naphthoic acid |
AU2004278620A AU2004278620B2 (en) | 2003-10-01 | 2004-09-30 | Process for producing 1,4-dihydroxy-2-naphthoic acid |
EP12001429.5A EP2463375B1 (en) | 2003-10-01 | 2004-09-30 | Food and beverages for treating abdominal discomfort |
EP04788422.6A EP1669458B1 (en) | 2003-10-01 | 2004-09-30 | Process for producing 1,4-dihydroxy-2-naphthoic acid |
EP12001430.3A EP2463376B1 (en) | 2003-10-01 | 2004-09-30 | Food and beverages for treating metabolic osteopathy |
KR1020067006133A KR101116244B1 (ko) | 2003-10-01 | 2006-03-29 | 1,4-디히드록시-2-나프토산의 제조법 |
US12/187,065 US8758842B2 (en) | 2003-10-01 | 2008-08-06 | Process for producing 1,4-dihydroxy-2-naphthoic acid |
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JP2003-343211 | 2003-10-01 |
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US (2) | US7507563B2 (ja) |
EP (3) | EP1669458B1 (ja) |
JP (1) | JP4613132B2 (ja) |
KR (1) | KR101116244B1 (ja) |
CN (1) | CN100422337C (ja) |
AU (1) | AU2004278620B2 (ja) |
CA (1) | CA2540507C (ja) |
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WO (1) | WO2005033323A1 (ja) |
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US20100247500A1 (en) * | 2007-11-27 | 2010-09-30 | Kakuhei Isawa | Agent and method for improving survivability of lactic acid bacterium, and food composition |
US11179427B2 (en) | 2013-01-21 | 2021-11-23 | Eth Zurich | Baby food composition comprising viable propionic acid-producing bacteria |
WO2016183535A1 (en) | 2015-05-14 | 2016-11-17 | University Of Puerto Rico | Methods for restoring microbiota of newborns |
WO2017117142A1 (en) | 2015-12-28 | 2017-07-06 | New York University | Device and method of restoring microbiota of newborns |
CN111227038B (zh) * | 2018-11-29 | 2023-02-24 | 内蒙古伊利实业集团股份有限公司 | 一种双发酵双蛋白乳饮料及其制备方法 |
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ES2102332A1 (es) * | 1996-01-03 | 1997-07-16 | Invest Y Desarrollo Agroindust | Procedimiento para la produccion de vitamina b12 a partir de residuos contaminantes de las industrias citricola. |
JP2002540760A (ja) * | 1998-12-18 | 2002-12-03 | デーエスエム・ナムローゼ・フェンノートシャップ | ビタミンb12の改良製造法 |
WO2003016544A1 (fr) * | 2001-08-10 | 2003-02-27 | Meiji Dairies Corporation | Procede d'elaboration d'acide 1,4-dihydroxy-2-naphtoique |
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JP3315826B2 (ja) * | 1994-04-26 | 2002-08-19 | 明治乳業株式会社 | ビフィズス菌増殖促進組成物 |
JP3017456B2 (ja) | 1997-05-08 | 2000-03-06 | 明治乳業株式会社 | プロピオン酸菌の高濃度培養方法及び培養物ならびにその加工物 |
EP1607383A4 (en) * | 2003-03-26 | 2006-09-27 | Meiji Dairies Corp | PROC D TO STABILIZE 1,4-DIHYDROXY-2-NAPHTHIC ACID |
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- 2004-09-30 EP EP04788422.6A patent/EP1669458B1/en active Active
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ES2102332A1 (es) * | 1996-01-03 | 1997-07-16 | Invest Y Desarrollo Agroindust | Procedimiento para la produccion de vitamina b12 a partir de residuos contaminantes de las industrias citricola. |
JP2002540760A (ja) * | 1998-12-18 | 2002-12-03 | デーエスエム・ナムローゼ・フェンノートシャップ | ビタミンb12の改良製造法 |
WO2003016544A1 (fr) * | 2001-08-10 | 2003-02-27 | Meiji Dairies Corporation | Procede d'elaboration d'acide 1,4-dihydroxy-2-naphtoique |
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ISHIDA J. ET AL.: "Propion-sankin no kenki oyobi koki baiyo ni yoru bifidobacteria tokuiteki zoshoku sokushin busshitsu no seisan", 2002 NENDO (HEISEI 14 NENDO) JAPAN SOCIETY FOR BIOSCIENCE, BIOTECHNOLOGY, AND AGROCHEMISTRY TAIKAI KOEN YOSHISHU, 2002, pages 8, XP008107772 * |
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See also references of EP1669458A4 * |
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Cited By (1)
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EP1669458A4 (en) | 2011-05-25 |
EP2463375B1 (en) | 2019-08-21 |
CA2540507A1 (en) | 2005-04-14 |
CN100422337C (zh) | 2008-10-01 |
AU2004278620A1 (en) | 2005-04-14 |
NZ546286A (en) | 2008-10-31 |
JP4613132B2 (ja) | 2011-01-12 |
US8758842B2 (en) | 2014-06-24 |
EP2463375A3 (en) | 2013-01-30 |
EP1669458A1 (en) | 2006-06-14 |
KR20060087594A (ko) | 2006-08-02 |
CN1860236A (zh) | 2006-11-08 |
EP2463376A3 (en) | 2013-01-30 |
JPWO2005033323A1 (ja) | 2007-11-15 |
EP2463375A2 (en) | 2012-06-13 |
KR101116244B1 (ko) | 2012-03-09 |
EP1669458B1 (en) | 2016-03-16 |
EP2463376A2 (en) | 2012-06-13 |
US20090232940A1 (en) | 2009-09-17 |
AU2004278620B2 (en) | 2010-07-15 |
CA2540507C (en) | 2015-09-29 |
US7507563B2 (en) | 2009-03-24 |
US20070066685A1 (en) | 2007-03-22 |
EP2463376B1 (en) | 2019-08-28 |
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