WO2005092122A1 - Composition comprenant un extrait de yucca, un extrait de quillaia et une bacterie d'acide lactique et aliment et boisson contenant la composition - Google Patents

Composition comprenant un extrait de yucca, un extrait de quillaia et une bacterie d'acide lactique et aliment et boisson contenant la composition Download PDF

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WO2005092122A1
WO2005092122A1 PCT/JP2005/003013 JP2005003013W WO2005092122A1 WO 2005092122 A1 WO2005092122 A1 WO 2005092122A1 JP 2005003013 W JP2005003013 W JP 2005003013W WO 2005092122 A1 WO2005092122 A1 WO 2005092122A1
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Prior art keywords
extract
lactic acid
composition
yucca
food
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PCT/JP2005/003013
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English (en)
Japanese (ja)
Inventor
Yasuhiro Koga
Masaaki Shioya
Yohji Ezure
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Nihon Medicine Co., Ltd.
Celltechs Health Co., Ltd.
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Priority to JP2006511402A priority Critical patent/JPWO2005092122A1/ja
Publication of WO2005092122A1 publication Critical patent/WO2005092122A1/fr

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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
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • 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)
    • A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
    • 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
    • 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
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
    • A61K35/66—Microorganisms or materials therefrom
    • A61K35/74—Bacteria
    • 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)
    • A61K36/88—Liliopsida (monocotyledons)
    • A61K36/896—Liliaceae (Lily family), e.g. daylily, plantain lily, Hyacinth or narcissus
    • 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
    • A61P3/00—Drugs for disorders of the metabolism
    • A61P3/06—Antihyperlipidemics
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P43/00—Drugs for specific purposes, not provided for in groups A61P1/00-A61P41/00

Definitions

  • composition comprising yucca extract, quilla extract and lactic acid bacteria, and food and drink containing the composition
  • the present invention relates to a composition obtained by mixing and blending a Yucca extract, a Quillaja extract and a lactic acid bacterium, or a food or drink containing the composition.
  • lactic acid bacteria in the flora of intestinal microorganisms enhances the general function of lactic acid bacteria as so-called good bacteria, which is achieved only by lowering blood cholesterol and blood triglycerides. That is, enhancement of lactic acid bacteria's intestinal action, constipation-improving action, various vitamin-producing actions, and suppression of harmful substances (such as harmful amines produced by spoilage bacteria). In this way, preserving the balance of enteric bacteria by predominating good bacteria is important for sustaining youth and health.
  • lactic acid bacteria are bacteria that proliferate using sugars such as lactose and glucose, and produce a large amount of lactic acid in the process (homo-type lactic acid fermentation bacteria) or lactic acid, alcohol and alcohol. Bacteria that produce carbon dioxide and the like (hetero-type lactic acid fermentation bacteria), and also include bifidobacteria that produce lactic acid and acetic acid.
  • Lactic acid bacteria are classified into lactic acid bacteria for fermented milk and intestinal lactic acid bacteria.
  • Lactic acid bacteria for fermented milk are lactic acid nephrite! 3 ⁇ 4J3 ⁇ 4 (Lactobaculus delbrueckn subsp. , Lactococcus lactis subsp. Cremoris, Lactococcus deacetilactis, etc.) and leuconostoc (Leuconostoc cremoris, etc.).
  • Intestinal lactic acid bacteria are Lactobacillus acidophilus, Lactobacillus crispatus, Lactobacillus amylovorus, Lactobacillus gallinarum, Lactobacillus gasseri,
  • Lactobacillus johnsonii ⁇ Lactobacillus casei, Lactobacillus casei subsp.rhamnosus), Lactococcus (Enterococcus faecium, etc.) and Bifidobacterium bifidum (Bifidobacterium bifidum, Bifidobacterium longum, Bifidobacterium breve ⁇ Bifidobacterium infantis,
  • Lactic acid bacteria include spore-forming lactic acid bacteria such as Bacillus coagulans and Lactobacillus sporogenes.
  • Bacillus coagulans and Lactobacillus sporogenes.
  • Bulgarian, Thermophilus, Acidophilus, and Bifidobacterium used in the production of yogurt are also included in lactic acid bacteria.
  • a blood cholesterol lowering action and a method for reducing cholesterol in foods have been proposed using the function of lactic acid bacteria.
  • foods and drinks using lactic acid bacteria belonging to Ratatococcus see JP-A-5-65229
  • compositions using freeze-dried lactic acid bacteria see JP-A-6-56680
  • novel lactobacilli that do not exhibit bile acid deconjugation
  • a method using lactic acid bacteria see JP-A-7-250670
  • fermented soymilk by lactic acid bacteria see JP-A-10-229841
  • mold culture fermenter
  • composition containing lactic acid bacteria culture and food see JP-A-10-298083
  • a method using a conjugated bile acid deconjugating enzyme produced by lactic acid bacteria belonging to the genus Enterococcus see JP 2000-166548
  • a lactobacillus lactic acid bacteria whey protein culture and Streptococcus thermophilus Streptococcus food using a mixture of
  • lactis Method for reducing cholesterol in foods used (see JP 2002-65203), fermented soy milk by lactic acid bacteria (see JP 2003-81855), ratatobacillus 'plantarum (Lactobacillus plantarum), lactobacillus' Ligobacillus hilgardii , Food using Lactobacillus paralimentarius (see JP 2003-235501), Food and drink using Lactobacillus gasseri (see JP 2003-306436), Spores (See JC Mohan et al., Indian J. Med. Res., Vol. 95, pp.431-432, 1990).
  • the yucca extract is an extract obtained by extracting with water or hydrous alcohol from the rhizome of Yucca schidigera of the lily family.
  • Quillaja extract is an extract obtained by extracting water or hydrous alcohol from the husk of Quillaja saponalia of the Rosaceae family.
  • Yucca extract and quilla extract are approved as food additives derived from natural products in Japan, the United States, and the like, and are widely used as emulsifiers and foaming agents for beverages and cosmetics.
  • the yucca extract and quilla extract have unique aromas, tastes and colors, and can be used as food materials as they are, but preferably further purified products, and in some cases highly purified products are desired.
  • Yarn and quilla extracts are synergistic with human blood total cholesterol lowering effect, human blood LDL cholesterol lowering effect and gastrointestinal function improving action.
  • the effectiveness of the yucca extract alone and kiraja extract alone, and the mixing ratio of yucca extract and kiraja extract is 96: 4-65:
  • An example of various changes in the range of 35, and a typical example of a mixing ratio having an excellent human blood cholesterol lowering effect is that the extract of quilla extract is 3 ⁇ 40% and the yucca extract is 40%.
  • the blood cholesterol lowering action of conventional functional foods and drinks using lactic acid bacteria is not strong but is insufficient, and the blood triglyceride lowering action of lactic acid bacteria has been found so far. It has been unpowered. In order to increase the functionality of these lactic acid bacteria, it has the function of accelerating the growth of lactic acid bacteria, increasing the blood cholesterol lowering effect of lactic acid bacteria, and lowering blood triglycerides. Development of a new food / beverage composition that can be used as a food is desired!
  • the price is not low, so that it has been required to have a sufficient blood cholesterol lowering effect even with a smaller amount of food intake. . Therefore, there has been a demand for the development of a new composition that enhances the blood cholesterol lowering effect of a composition that also has the power of a yucca extract and a killer extract, and is safe and can be used as a food or drink.
  • the present invention effectively improves the gastrointestinal tract function of a composition that effectively lowers blood cholesterol and blood triglycerides and at the same time has the ability to extract yucca and killer.
  • the purpose is to provide a composition and food and drink that can be synergistically enhanced.
  • the composition or food / beverage product according to the present invention is composed mainly of a composition comprising yucca and quilla extract and lactobacilli. That is, a composition obtained by blending and mixing lactic acid bacteria with a composition having the power of yucca and quilla extract, and a food and drink obtained by further blending and processing various food and drink ingredients.
  • Examples of lactic acid bacteria that can be used in the present invention include Lactobacilli for fermentation (for example, Lactobacillus delbrueckn subsp. Bulgancus, Lactobacillus delbrueckn subsp. Lactis, Lactobacillus helveticus, Lactobacillus helveticus subsp. Jugurti), , Streptococcus thermophilus, Lactococcus lactis subsp.
  • Lactobacilli for fermentation for example, Lactobacillus delbrueckn subsp. Bulgancus, Lactobacillus delbrueckn subsp. Lactis, Lactobacillus helveticus, Lactobacillus helveticus subsp. Jugurti
  • Streptococcus thermophilus Lactococcus lactis subsp.
  • Lactis Lactococcus lactis subsp.cremoris, Lactococcus deacetilactis), Leuconostoc cremoris , Lactobacillus gallmarum, Lactobacillus gassen, Lactobacillus johnsoniu Lactobacillus casei, Lactobacillus casei subsp.rhamnosus), moon cake tuber Lactococcus Lactococcus (for example, Enterococcus faecium, Streptococcus faecium,
  • spores' sex bacterium L acid bacteria e.g. Bacillus coagulans, Lactobacillus sporogenes
  • plant '' sex moth L acid bacteria e.g.
  • Lactobacillus plantarum, Pediococcus halophilus), and other pronoquatic ⁇ L acid bacteria for example, Lactobacilus reuteri, Lactobacillus rhamnosus ⁇ Lactobacillus salivarius, Lactobacillus hilgardii, Lactobacillus paralimentarius, Enterococcus faecalis, Enterococcus faecalis, etc.
  • Lactic acid bacteria can be used in a wet state collected by centrifugation and filtration, for example, but it is preferable to use freeze-dried cells or freeze-dried cells using a freeze-dried cell or lyophilization aid, etc. .
  • compositions comprising yucca and quilla extracts are described in PCT / KR01 / 00299 and SW Kim et al, Arch. Pharm. Res., Vol. 26, No. 12, pp. 1042-1046, 2003.
  • the disclosed composition (a composition containing 0.001% by weight or more of each of yucca and quilla extracts on a solid basis) can be given as a representative example.
  • the blending ratio is preferably 90: 10—10: 90! /, But more preferably 80: 20—20: 80.
  • the form of food it can be a solid supplement prepared in a usual form such as tablets, coated tablets, capsules, parcels, powders, powder products, condyles, sticks, three-way seals.
  • Yogurt may also be used, and the lactic acid bacteria in this case are produced using one or more of Bulgarian bacteria, Thermophilus bacteria, Acidophilus bacteria, Bifidobacterium, and the like. More specifically, plain-type yogurt, hard-type yogurt, soft-type yogurt, drink-type yogurt and frozen-type yogurt may be used, and so-called caspian sea yogurt and kefir yogurt may be used. Furthermore, it can also be used as a lactic acid bacteria beverage such as Canolebis (trademark), Kakult (trademark), fermented milk (acidic milk). Liquid products can be solutions, suspensions, emulsions, syrups and the like. It can also be made into ice cream containing lactic acid bacteria.
  • Examples of lactic acid bacteria include the genus Bifido (eg, Bifidobacterium bifidum, Bifidobacterium longum, Bindobactenum breve ⁇ Bifidobacterium infantis, Bindobactenum
  • adolescentis or a mixture of two or more of them may be used, and lactic acid bacteria other than the genus Bifidos and lactic acid bacteria of the genus Bifidos may be used in combination.
  • a genus Bifido for example, Morinaga bifidobacteria powder (BB536) manufactured by Morinaga Milk Co., Ltd., acid-resistant freeze-dried bifidobacteria powder (FD bifido ATK) manufactured by Kyowa Hakko Co., Ltd., and the like can be used.
  • Preference food materials such as natural fruit juice, coffee, cacao, mineral, carbonic acid, alcohol and the like can be appropriately added to lactic acid bacteria beverages, yogurt, ice cream and the like.
  • the types and addition amounts of these materials are not particularly limited as long as they do not inhibit the lactic acid bacteria growth promoting action, blood cholesterol reducing action, blood triglyceride reducing action, etc. by the food of the present invention.
  • Yogurt and fermented soymilk may be produced using lactic acid bacteria, or a composition comprising yucca and quilla extract in yogurt and fermented soymilk produced using one or more lactic acid bacteria.
  • Saddle ⁇ Can be mixed.
  • yogurt for example, it is also preferable to produce yogurt with Streptococcus 'Thermophyllus and Lactobacillus' Bulgaricus and add bifidobacteria to it.
  • bifidobacteria can be added and mixed as yogurt having a pH of about 5 or more.
  • a composition comprising a yucca extract and a quilla extract used in the product of the present invention, such as a liquid product such as a drink, a semi-liquid product such as yogurt, and a solid product such as a solid supplement, is based on a solid content.
  • a liquid product such as a drink
  • a semi-liquid product such as yogurt
  • a solid product such as a solid supplement
  • lacpon bulk powder can be used frequently.
  • Ratabon bulk powder typically, 5 X 10 9 - 12 X 10 12 cells / g powder with containing the number of bacteria can be used.
  • Takadiasterase trademark
  • piotin vitamin H
  • Preferred examples thereof include about 3 g of Takadastase N1 and about 0.4 mg of piotin for 5 ⁇ 10 9 —12 ⁇ 10 12 spores of lactic acid bacteria.
  • excipients eg, starch, lactose, microcrystalline cellulose, cellulose, calcium hydrogen phosphate, sugar
  • dispersing or binding agents eg, calcium carbonate, silicon dioxide
  • emulsifier eg glycerin fatty acid ester, sucrose fatty acid ester, lecithin, alkyl sulfonate, aryl sulfonate
  • lubrication Agents eg, magnesium stearate, talc, stearic acid, magnesium aluminate metasilicate, sodium lauryl sulfonate, rapeseed oil powder
  • other adjuvants eg, vegetable oils such as water, norafin, peanut oil and sesame oil, Produced in the usual way by adding alcohol such as ethanol or
  • a composition comprising the yucca and quilla extract of the present invention and a lactic acid bacterium or a food or drink containing the same composition is a conventional food or drink containing the yucca and quilla extract, or Compared to foods and drinks containing lactic acid bacteria, it has the following effects.
  • the present invention includes the above-described blood triglyceride lowering action, the function of inhibiting fat absorption of the yarn and composition comprising yucca and quilla extract, and the intestinal action of lactic acid bacteria. It is suggested that the anti-obesity effect is enhanced by food and beverage inoculation, and a better diet effect can be expected.
  • the present invention is a method of blending and mixing lactic acid bacteria with a composition comprising yucca and quilla extract, and further blending and processing various food and drink ingredients.
  • a composition comprising yucca and quilla extract
  • the following production examples and test examples are described below. The present invention will be described in detail with reference to the following.
  • Yucca extract (40%) and Kira extract (60%) Mix well (350g) and lactose (330g). And granulated by spraying water under an incoming air pressure of 2 kg / cm 2 . Spraying was carried out for 15 minutes at a flow rate of 5 ml / min and a pressure of 0.8–0.85 kg / cm 2 . After drying for about 8 minutes under an intake air temperature of about 80 ° C, it was passed through a 50 m sieve and granulated through a sizing process.
  • Bifidobacteria powder (6 g), lactamine (Fukaris bacteria), lactamine (Lactobacillus acidophilus) and magnesium stearate (4 g) were mixed with this, and using a tablet press (AP22SS-U) manufactured by Hata Iron Works, According to a conventional method, the tablet was 210 mg / 1 tablet.
  • Yucca extract (40%) and quilla extract (60%) The composition (600 g) consisting of strength and lactose (400 g) were mixed well and granulated by the same method as in Production Example 1.
  • Bifidopacterium 'Longum fungus powder (24g), Bifidobatterium' Bifidum fungus powder (24g), Lactobacillus acidophilus fungus powder (24g), corn starch (122g) and magnesium stearate ( 6 g) was mixed, and 300 mg / l tablet was prepared by a conventional method using a tableting machine (AP22SS-U) manufactured by Hata Iron Works.
  • Yucca extract (40%) and quilla extract (60%) composition 300g
  • dextrin 100g
  • cellulose 180g
  • diacid salt 24g
  • Yucca extract (40%) and quilla extract (60%) composition 400g
  • catechin extract powder 450g
  • bihud bataterum 'longum fungus 24g
  • bifud bataterum' bihuidum Mycelium 24g
  • Lactobacillus acidophilus fungus 24g
  • Fenugreek endosperm powder 96g
  • lactose 107g
  • dextrin 150g
  • cellulose 150g
  • glycerin fatty acid ester 75g
  • AP22SS-U ironworks tableting machine
  • composition of daily intake 1.5g
  • latavone spore-forming lactic acid bacteria
  • lactamine Lactamine
  • Acid-free lyophilized bifidobacteria powder FD bifidotus ATK
  • natural oligosaccharide raffinose 170 mg
  • piotin g piotin g
  • lactose 234 mg
  • potato starch 350 mg
  • the daily intake (3g; l-pack 1.5g stick-like nutritional health food) is composed of yucca extract (70%) and quilla extract (30%).
  • Spore-forming lactic acid bacteria (5mg), Lactamine (Lactobacillus acidophilus) (10mg), Bifido Batterium 'Longham fungus powder (10mg), Bifido Batteratum. (10 mg), fructooligosaccharide (100 mg), vitamin C (62.5 mg), citrate (62.5 mg), granulated sugar (400 mg), corn starch (240 mg) and lactose (240 mg).
  • Lactamine (Lactobacillus acidophilus) was inoculated into a yogurt mix (raw milk was skimmed with 2% skim milk and heated at 100 ° C for 15 minutes) and cultured at 20 ° C for 24 hours.
  • 150g of prepared yogurt, yucca extract (30%) and quilla extract (70%) composition (750mg), furato-oligosaccharide (200mg), latavone (spore-forming lactic acid bacteria) (10mg), acid-resistant freeze Dried bifidobacterial powder (FD bifido ATK) (10 mg) and piotin (1 ⁇ g) were added and mixed, filled into a paper cup, cooled and used as a product.
  • FD bifido ATK acid-resistant freeze Dried bifidobacterial powder
  • skim milk was sterilized at 80-85 ° C for 20-30 minutes and then homogenized. This was inoculated with ratatomin (Lactobacillus acidophilus) and fermented at 37-40 ° C for 20 hours. The resulting curd was crushed and cooled to 5 ° C, which was used as fermented milk.
  • ratatomin Lactobacillus acidophilus
  • sugar (20%), yucca extract (40%) and killer extract (60%) composition consisting of coconut (0.6%), ratavon (spore-forming lactic acid bacteria) (0.04%), acid-freezing freezing Dried bifidobacteria powder (FD bifidotus ATK) (0.04%), lactamine (Lactobacillus acidophilus) (0.04%) Piotin (2 g), furato-oligosaccharide (0.6%), appropriate amounts of acidulant and fragrance were added, homogenized, cooled to 5 ° C, and used as a sugar solution. An equal amount of the fermented milk and sugar solution thus obtained were mixed to obtain a lactic acid bacteria beverage.
  • Yogurt Maker manufactured by ZOJIRUSHOBIN Co., Ltd., disinfect with hot water, add milk (500 ml), and separately make Yucca extract (40%) and Kira extract (60%)
  • the product (lg) was dissolved in 5 ml of water, and an aqueous solution sterilized by heating at about 95 ° C. for 15 minutes was added.
  • 3 tablespoons of powdered inoculum of Caspian Sea yogurt was added. After mixing with a spoon sterilized with hot water, it was allowed to stand at 27 ° C for 15 hours to obtain a product.
  • Yakult (65 ml) was taken out of the refrigerator and left at room temperature to approach room temperature. About half of the apples were grated and squeezed with an exposed cloth to prepare apple juice. Separately, skim milk (60 g) was mixed with sugar (20 g) and mixed well. Mix apple juice with water to make 500ml, mix with skim milk and sugar, and lightly mix the yucca extract (40%) and quilla extract (60%) composition (900mg). Add and dissolve. Heat to boiling, and after boiling, heat sterilize for 10 minutes using low heat. The boiling liquid was put in a bowl filled with water, rapidly cooled to about 35 ° C, and transferred to a heat-retaining water bottle. Yakult (including Ratatobacillus 'casei' Shirota strain) (65 ml) was prepared and fermented for about 10 hours to obtain a product.
  • MRS medium for lactic acid bacteria (Nippon Betaton Dickinson Co., Ltd.) 5.2 g was dissolved in 90 ml of water, dispensed into 6 test tubes (9 ml), and sterilized at 121 ° C for 15 minutes.
  • One bottle was covered with lml water.
  • This yucca and killer extract extract composition (lml) is added to the other five test tubes and consists of 0.1%, 0.3%, 0.6%, 1.2%, 2% yucca and killer extract.
  • a containing medium was prepared.
  • Lactic acid bacteria is 10 5 an anaerobic dilution takes 100 1 of broth (see Note 3) - 100 mu 1 of the solution was diluted to 10 8 on plates of BL agar (manufactured by two Ssui Ltd.) After application using cornage and anaerobic culture at 37 ° C for 72 hours, the number of colonies grown was counted. The number of viable lactic acid bacteria on 3 BL agar plates per sample was counted, and the average value was calculated as the number of lactic acid bacteria. The results are shown in Table 1.
  • Anaerobic Diluent 1 liter of water, 1 potassium phosphate (4.5 g), 2 sodium phosphate (6.0 g), agar (0.5 g), twin 80 (0.5 g), cysteine hydrochloride (0.5 g) was dissolved and the pH was adjusted to 7.0.
  • mice Thirty five-week-old BALB / C aseptic mice reared on CL2 diet (manufactured by CLEA Japan) were used, and two groups (15 mice each): a sterile mouse group and a bifid baterium 'longum colonized mouse group It was divided. Bifido Batterium 'Longam colonized mice were created as follows.
  • the control group (sterile mouse group) is a non-administration group of a composition that also has yucca and quilla extract strength, a group that is administered a composition of 0.5% yucca and quilla extract strength, and a composition administration consisting of 1.0% yucca and quilla extract strength
  • the group was divided into 3 groups (5 animals in each group).
  • the bifudacterium 'longumum constitutive group is also composed of a non-administration group of a composition comprising a yucca and quilla extract, a yarn and a compound administration group comprising 0.5% yucca and quilla extract, and a 1.0% yucca and quilla extract group.
  • the group was divided into 3 groups (5 mice each).
  • mice cholesterol diet is corn starch (50.4486%), milk casein (20.0%), pregelatinized corn starch (1.0%), granulated sugar (10.0%), purified lard (7.0%), and avicel cellulose (5.0%). %), Mineral mixture (AIN-93G-MX; 3.5%), vitamin mixture
  • Table 2 Synergistic lowering effect of blood composition consisting of yucca and quilla extract and bifid bataterum 'longum on blood triglycerides and blood cholesterol
  • the growth promoting effect of a composition composed of yucca and quilla extract against various lactic acid bacteria was examined.
  • the composition (w / v%) of the growth medium for various lactic acid bacteria and bifidobacteria used was meat extract (OXOID) (0.26%), proteose peptone (BD) (1.0%), yeast extract (BD) (0.5% ), Sodium monohydrogen phosphate (0.4%), glucose (1.0%), soluble starch (0.05%), L-cystine (0.02%), L-cystine hydrochloride (0.05%), twin 80 (0.05%) PH 7.0.
  • the test medium is a liquid medium for growth (10 ml) supplemented with a composition consisting of an extract of yucca and quilla at 0.1%, 0.3%, 0.6%, 1.2%, 2.0%, and 121 ° C. Sterilized for 15 minutes.
  • a liquid medium supplemented with a composition consisting of yucca and quilla extract was sterilized at 121 ° C. for 15 minutes and used as a control.
  • the lactic acid bacterium used was a non-La bacillus casei.
  • JCM1134 (Lactobacillus casei JCM1134), Lactobacillus acidophilus
  • JCM1132 (Lactobacillus acidophilus JCM1132), Lactobacillus plantaran
  • WB 1001 (Bifidobacterium longum WB1001), Bifido Batterium 'breve
  • JCM1273 (Bifidobacterium breve JCM1273), bifidobatterium 'adrecentis JCM1275 (Bifidobacterium adlescentis JCM1275). Inoculate 0.1 ml of each strain anaerobically cultured at 37 ° C for 18 hours in a liquid medium for growth (121 ° C, sterilized for 15 minutes) in advance. The degree was measured. Turbidity was measured at 550 nm by adding the sampled solution to a 96-well microplate. The results are shown in Table 3-8. Table 3. Growth-promoting effects of yucca and quilla extract on Lactobacillus casei JCM1134 (row indicates% addition of YQ2, column indicates culture time)
  • Table 8 Growth-promoting effect of Yucca and Kira extract on Bifidobacterium 'adrecentis JCM1275 (row indicates% addition of YQ2, column indicates culture time)
  • Tables 3 to 8 show that the composition of yucca extract and killer extract has a universal growth-promoting effect on many lactic acid bacteria in a concentration-dependent manner.
  • the growth promoting effect of a composition composed of yucca and quilla extract against sporic lactic acid bacteria was examined.
  • the spore-forming lactic acid bacteria used were Bacillus coagulans TI 1006, and the growth medium was Trypticase Soy Broth.
  • the test medium was added to the liquid medium for growth (10 ml) by adding 0.1%, 0.3%, 0.6%, 1.2%, and 2.0% of the yarn and composition composed of yucca and quilla extract to 121 ° C. Sterilized for 15 minutes.
  • the yucca and quilla extract-strength composition was sterilized at 121 ° C for 15 minutes in a liquid medium containing no added calories and used as a control. Pre-inoculate 0.2 ml of each strain aerobically cultured at 37 ° C for 24 hours using a liquid medium for growth (121 ° C, sterilized for 15 minutes) in a test solution (10 ml). Sampling was performed to measure turbidity and pH. Turbidity was measured at 550 nm by adding the sampled solution to a 96-well microplate. Table 9 shows the results. It was shown to.
  • Table 9 shows that the yucca extract and the quilla extract extract also have a growth-promoting action on Bacillus coagulance TI 1006 in a concentration-dependent manner.
  • the food and drink according to the present invention has an enhanced blood cholesterol lowering action, it prevents and treats hyperlipidemia, prevents and treats arteriosclerosis causing myocardial infarction and cerebral infarction, and stroke. It is useful as a composition or food or drink suitable for the above.

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Abstract

L'invention concerne une composition par laquelle le niveau de cholestErol dans le sang et le niveau de triglycEride dans le sang peuvent Etre effectivement abaissEs et par laquelle, dans le mEme temps, l'effet d'une composition contenant un extrait de yucca et un extrait de Quillaia saponaria amEliorant la fonction de l'appareil digestif peut Etre renforcE de maniEre synergEtique ; et une composition contenant un extrait de yucca et un extrait de Quillaia saponaria avec une bactErie d'acide lactique ou un aliment ou une boisson contenant cette composition ElaborEe pour un aliment ou une boisson.
PCT/JP2005/003013 2004-03-26 2005-02-24 Composition comprenant un extrait de yucca, un extrait de quillaia et une bacterie d'acide lactique et aliment et boisson contenant la composition WO2005092122A1 (fr)

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Cited By (11)

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JP2008255084A (ja) * 2007-04-04 2008-10-23 Isako Hashimoto 抗花粉症剤または食品
JP2014003929A (ja) * 2012-06-22 2014-01-16 Snow Brand Milk Products Co Ltd 還元された桂皮酸類縁化合物含有画分の製造方法
JP2014506463A (ja) * 2011-02-09 2014-03-17 ラヴィヴォ・アーベー 腸管内微生物叢の回復および再構成のためのシンバイオティクス組成物
US8697055B2 (en) 1998-08-24 2014-04-15 Ganeden Biotech, Inc. Probiotic, lactic acid-producing bacteria
US9446111B2 (en) 2009-04-29 2016-09-20 Ganeden Biotech, Inc. Inactivated bacterial cell formulation
US9622502B2 (en) 2008-10-16 2017-04-18 Ganeden Biotech, Inc. Probiotic Bacillus pasta compositions
US9999648B2 (en) * 2013-10-25 2018-06-19 Phibro Animal Health Corporation Combination and/or composition comprising bacillus, and yucca, quillaja, or both and a method for using and making
US10111916B2 (en) 2003-12-05 2018-10-30 Ganeden Biotech, Inc. Compositions comprising Bacillus coagulans spores and whey
US10383342B2 (en) 2007-08-29 2019-08-20 Ganeden Biotech, Inc. Baked goods
JP2022504684A (ja) * 2018-10-17 2022-01-13 セーホーエル．ハンセン アクティーゼルスカブ 酸性ｐｈで改善された特性を持つラクトース分解酵素
US11235008B2 (en) 2011-03-31 2022-02-01 Ganeden Biotech, Inc. Probiotic sports nutrition compositions

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SI2638807T1 (sl) * 2007-10-16 2021-08-31 Ganeden Biotech, Inc. Sestave pijač
WO2009066681A1 (fr) * 2007-11-19 2009-05-28 Kaneka Corporation Préparation contenant une bactérie d'acide lactique
JP6637753B2 (ja) * 2015-12-15 2020-01-29 花王株式会社 カテキン類吸収促進剤
JP2019013247A (ja) * 2018-10-19 2019-01-31 株式会社東洋新薬 経口用組成物

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Cited By (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8697055B2 (en) 1998-08-24 2014-04-15 Ganeden Biotech, Inc. Probiotic, lactic acid-producing bacteria
US10111916B2 (en) 2003-12-05 2018-10-30 Ganeden Biotech, Inc. Compositions comprising Bacillus coagulans spores and whey
JP2008255084A (ja) * 2007-04-04 2008-10-23 Isako Hashimoto 抗花粉症剤または食品
US10383342B2 (en) 2007-08-29 2019-08-20 Ganeden Biotech, Inc. Baked goods
US9622502B2 (en) 2008-10-16 2017-04-18 Ganeden Biotech, Inc. Probiotic Bacillus pasta compositions
US11419355B2 (en) 2008-10-16 2022-08-23 Ganeden Biotech, Inc. Probiotic grain-based compositions
US10321704B2 (en) 2008-10-16 2019-06-18 Ganeden Biotech, Inc. Probiotic grain-based compositions
US9446111B2 (en) 2009-04-29 2016-09-20 Ganeden Biotech, Inc. Inactivated bacterial cell formulation
US9757442B2 (en) 2009-04-29 2017-09-12 Ganeden Biotech, Inc. Inactivated bacterial cell formulation
JP2014506463A (ja) * 2011-02-09 2014-03-17 ラヴィヴォ・アーベー 腸管内微生物叢の回復および再構成のためのシンバイオティクス組成物
US11235008B2 (en) 2011-03-31 2022-02-01 Ganeden Biotech, Inc. Probiotic sports nutrition compositions
US11351206B2 (en) 2011-03-31 2022-06-07 Ganeden Biotech, Inc. Probiotic sports nutrition compositions
JP2014003929A (ja) * 2012-06-22 2014-01-16 Snow Brand Milk Products Co Ltd 還元された桂皮酸類縁化合物含有画分の製造方法
US20180256667A1 (en) * 2013-10-25 2018-09-13 Phibro Animal Health Corporation Combination and/or composition comprising bacillus, and yucca, quillaja, or both and a method for using and making
US10660930B2 (en) 2013-10-25 2020-05-26 Phibro Animal Health Corporation Combination and/or comprising bacillus, and yucca, quillaja, or both and a method for using and making
US9999648B2 (en) * 2013-10-25 2018-06-19 Phibro Animal Health Corporation Combination and/or composition comprising bacillus, and yucca, quillaja, or both and a method for using and making
JP2022504684A (ja) * 2018-10-17 2022-01-13 セーホーエル．ハンセン アクティーゼルスカブ 酸性ｐｈで改善された特性を持つラクトース分解酵素

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