WO2006004105A1 - ペプチド混合物の製造法、抗高血圧ペプチド含有発酵乳の製造法及び抗高血圧ペプチド製剤の製造法 - Google Patents
ペプチド混合物の製造法、抗高血圧ペプチド含有発酵乳の製造法及び抗高血圧ペプチド製剤の製造法 Download PDFInfo
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- WO2006004105A1 WO2006004105A1 PCT/JP2005/012378 JP2005012378W WO2006004105A1 WO 2006004105 A1 WO2006004105 A1 WO 2006004105A1 JP 2005012378 W JP2005012378 W JP 2005012378W WO 2006004105 A1 WO2006004105 A1 WO 2006004105A1
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- WO
- WIPO (PCT)
- Prior art keywords
- protein
- raw material
- mixed raw
- peptide
- lactic acid
- Prior art date
Links
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- 238000002360 preparation method Methods 0.000 title claims abstract description 13
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- DOFAQXCYFQKSHT-SRVKXCTJSA-N Val-Pro-Pro Chemical compound CC(C)[C@H](N)C(=O)N1CCC[C@H]1C(=O)N1[C@H](C(O)=O)CCC1 DOFAQXCYFQKSHT-SRVKXCTJSA-N 0.000 claims description 44
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- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 24
- 235000013336 milk Nutrition 0.000 claims description 23
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- 108010015385 valyl-prolyl-proline Proteins 0.000 claims description 14
- 235000020183 skimmed milk Nutrition 0.000 claims description 11
- RWCOTTLHDJWHRS-YUMQZZPRSA-N Pro-Pro Chemical compound OC(=O)[C@@H]1CCCN1C(=O)[C@H]1NCCC1 RWCOTTLHDJWHRS-YUMQZZPRSA-N 0.000 claims description 8
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- 108010020532 tyrosyl-proline Proteins 0.000 claims description 2
- 235000019710 soybean protein Nutrition 0.000 claims 2
- VNYDHJARLHNEGA-RYUDHWBXSA-N Tyr-Pro Chemical compound C([C@H](N)C(=O)N1[C@@H](CCC1)C(O)=O)C1=CC=C(O)C=C1 VNYDHJARLHNEGA-RYUDHWBXSA-N 0.000 claims 1
- 235000013365 dairy product Nutrition 0.000 claims 1
- NUHSROFQTUXZQQ-UHFFFAOYSA-N isopentenyl diphosphate Chemical compound CC(=C)CCO[P@](O)(=O)OP(O)(O)=O NUHSROFQTUXZQQ-UHFFFAOYSA-N 0.000 abstract description 33
- 150000001720 carbohydrates Chemical class 0.000 abstract 2
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- ORWYRWWVDCYOMK-HBZPZAIKSA-N angiotensin I Chemical compound C([C@@H](C(=O)N[C@@H]([C@@H](C)CC)C(=O)N[C@@H](CC=1NC=NC=1)C(=O)N1[C@@H](CCC1)C(=O)N[C@@H](CC=1C=CC=CC=1)C(=O)N[C@@H](CC=1NC=NC=1)C(=O)N[C@@H](CC(C)C)C(O)=O)NC(=O)[C@@H](NC(=O)[C@H](CCCN=C(N)N)NC(=O)[C@@H](N)CC(O)=O)C(C)C)C1=CC=C(O)C=C1 ORWYRWWVDCYOMK-HBZPZAIKSA-N 0.000 description 1
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- QXZGBUJJYSLZLT-FDISYFBBSA-N bradykinin Chemical compound NC(=N)NCCC[C@H](N)C(=O)N1CCC[C@H]1C(=O)N1[C@H](C(=O)NCC(=O)N[C@@H](CC=2C=CC=CC=2)C(=O)N[C@@H](CO)C(=O)N2[C@@H](CCC2)C(=O)N[C@@H](CC=2C=CC=CC=2)C(=O)N[C@@H](CCCNC(N)=N)C(O)=O)CCC1 QXZGBUJJYSLZLT-FDISYFBBSA-N 0.000 description 1
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Classifications
-
- 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
- C12P21/00—Preparation of peptides or proteins
- C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
-
- 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
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
-
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- 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
- A61K35/12—Materials from mammals; Compositions comprising non-specified tissues or cells; Compositions comprising non-embryonic stem cells; Genetically modified cells
- A61K35/20—Milk; Whey; Colostrum
-
- 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
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P9/00—Drugs for disorders of the cardiovascular system
- A61P9/12—Antihypertensives
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K7/00—Peptides having 5 to 20 amino acids in a fully defined sequence; Derivatives thereof
- C07K7/04—Linear peptides containing only normal peptide links
- C07K7/06—Linear peptides containing only normal peptide links having 5 to 11 amino 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
- Method for producing peptide mixture Method for producing fermented milk containing antihypertensive peptide and method for producing antihypertensive peptide preparation
- the present invention relates to a method for producing a peptide mixture containing a high concentration of at least one of lie Pro Pro and Val Pro Pro, a method for producing fermented milk containing an antihypertensive peptide, and a method for producing an antihypertensive peptide.
- Angiotensin converting enzyme (hereinafter abbreviated as ACE) is mainly present in lungs and vascular endothelial cells, and produces angiotensin II having a strong blood pressure increasing effect from angiotensin I.
- bradykinin etc. It degrades and inactivates the antihypertensive peptide, resulting in an increase in blood pressure. Therefore, a substance that inhibits this enzyme activity can be used as a substance that suppresses an increase in blood pressure.
- ACE inhibitory peptides (hereinafter abbreviated as ACEI peptides) have attracted attention as low-toxic and highly safe antihypertensive substances, and many natural or synthetic peptides having such actions have been reported.
- the tripeptides lie Pro Pro and Val Pro Pro (hereinafter abbreviated as IPP and VPP, respectively) are described as having ACE inhibitory activity in JP-A-3-120225 and JP-A-6-40944. Les.
- Paragraph 0011 of JP-A-6-197786 discloses a method for producing an ACEI peptide in which lactic acid bacteria are cultured in a medium containing a protein having a sequence containing the sequences IPP and VPP.
- various food materials are used as a medium for culturing lactic acid bacteria.
- an aqueous solution of skim milk powder containing about 35% by weight of protein and about 43-50% by weight of lactose has been generally used so far as being optimal for cultivation of lactic acid bacteria.
- JP-A-10-95736 includes media derived from various food materials and other media for lactic acid bacteria. Use a medium supplemented with yeast extract, vitamins and minerals It's written, ruba sugar nire, it is mentioned les, nare.
- anti-hypertensive peptides such as ACEI peptide by the conventional culture of lactic acid bacteria described above has the disadvantage that it takes time and the utilization efficiency of the protein as a raw material is low. Therefore, there is a manufacturing method that can produce antihypertensive peptides with higher efficiency, and further, a manufacturing method of a peptide mixture containing IPP and / or VPP at a high concentration that can be expected to have other useful physiological activities such as antihypertensive action. It has been demanded. Disclosure of the invention
- An object of the present invention is to provide a production method capable of producing a peptide mixture containing IPP and Z or VPP at a high concentration, which can be expected to have other antihypertensive effects and other useful physiological activities, with high efficiency. is there.
- Another object of the present invention is to provide a production method capable of producing fermented milk containing an antihypertensive peptide and an antihypertensive peptide preparation with high efficiency.
- the present inventors have made various studies in order to solve the above-mentioned problems. As a result, instead of the aqueous solution of skim milk powder that has been considered to be optimal in the cultivation of lactic acid bacteria, a specific medium is employed. It was found that the production amount of a peptide mixture containing anti-hypertensive peptide IPP and / or VPP at a high concentration can be greatly improved by combining with a fermentation operation under specific conditions, and the present invention has been completed.
- the step (1-A) to be prepared and the mixed raw material (a) are agitated and lactic acid fermented while adjusting the pH with an alkaline agent, and mixed with a peptide containing at least one of lie Pro Pro and Val Pro Pro.
- a step (1-B) for producing a compound and in the step (1-A), the content of (ii) lactic acid bacteria assimilating sugar to (i-1) protein in the mixed raw material (a) is A peptide mixture containing at least one of lie Pro Pro and Val Pro Pro at a high concentration, which is 1.53 times by weight or more and is controlled while controlling the pH in the step (1-B) to 4.8 to 5.8. Manufacturing methods are provided.
- the content ratio of (ii) lactic acid bacteria-assimilating sugar to (i_2) protein is 1.53 times or more by weight, and the pH adjustment in the step (1-B) is 4.8 to 5.8.
- a process for producing fermented milk containing an antihypertensive peptide is provided.
- a method for producing an antihypertensive peptide preparation comprising the step (2-A) of separating whey from the fermented milk obtained by the method for producing fermented milk containing the antihypertensive peptide.
- the method for producing a peptide mixture containing IPP and Z or VPP at a high concentration of the present invention, the method for producing anti-hypertensive peptide-containing fermented milk, and the method for producing an anti-hypertensive peptide preparation comprise a high concentration of lactic acid bacteria assimilating sugar.
- Peptide mixture containing high concentrations of IPP and / or VPP useful for various physiological activities, etc. because it employs a process that combines a culture medium containing the medium and a fermentation operation performed while controlling the pH within a specific range. Can be produced with high efficiency and is very useful in the field of pharmaceuticals and functional foods such as foods for specified health use.
- Fig. 1 is a graph showing the results of measuring IPP and VPP peptide concentrations at various heating temperatures when the heat sterilization time by the ultra-high temperature heat sterilization method performed in Example 9 is 30 seconds.
- FIG. 2 is a graph showing the results of measuring IPP and VPP peptide concentrations at each heating temperature when the heat sterilization treatment time by the batch sterilization method performed in Example 9 is 10 minutes.
- the method for producing a peptide mixture and fermented milk containing IPP and / or VPP at a high concentration of the present invention includes a step (1-A) for preparing a specific mixed raw material (a).
- the mixed raw material (a) includes (i_l) a protein having an amino acid sequence of IPP and Z or VPP, and (i-2) a protein having an amino acid sequence of an antihypertensive peptide such as an ACEI peptide.
- these proteins include proteins containing 1JIPP, VPP, YP or a combination thereof as the amino acid sequence of the antihypertensive peptide.
- Specific examples include various animal and vegetable proteins such as milk protein, corn protein, wheat protein, and soy protein.
- the mixed raw material (a) contains a specific proportion of (ii) lactic acid bacteria assimilating sugar.
- examples of the (ii) lactic acid bacteria assimilating sugar include lactose, gnolecose, galactose, and mixtures thereof.
- the content ratio of (ii) lactic acid bacteria assimilating sugar to (i) protein in the mixed raw material (a) is 1.53 times or more by weight.
- a high-efficiency antihypertensive peptide can be produced by containing lactic acid bacteria-assimilating sugar in this proportion and performing fermentation in combination with the operation described below.
- the non-fat milk solid content in the mixed raw material (a) is preferably 3 to 15% by weight.
- the content ratio of (i) lactic acid bacteria assimilating sugar to 1% by weight is 1 ⁇ 53 to 3.9 times the amount Strength High production amount of antihypertensive peptide and coconut and / or peptide mixture containing VPP at high concentration with respect to non-fat milk solids subjected to fermentation is preferable.
- the content ratio of the lactic acid bacteria assimilating sugar to the protein is A weight ratio of 1.53 to 4.62 times is preferable because the production efficiency of the antihypertensive peptide and the peptide mixture containing IPP and / or VPP at a high concentration with respect to the solid content of nonfat milk subjected to fermentation is increased.
- the content ratio of (ii) lactic acid bacteria assimilating sugar to protein is 1.53 to 9.30 times by weight
- a 1.90 to 9.30-fold increase in the amount of peptide mixture containing anti-hypertensive peptides and IPP and / or VPP at a high concentration relative to the non-fat milk solids subjected to fermentation is not high, but per total amount of the mixed raw material. It may be preferable because the amount of antihypertensive peptide, IPP and Z or VPP is increased.
- Such a mixed raw material (a) is obtained by adding (iii) lactic acid bacteria assimilating sugar to milk materials such as skim milk powder, whole milk powder, reduced milk, cow milk, condensed milk or a mixture thereof, or water. It can be obtained by adding the milk material and (ii) lactic acid bacteria assimilating sugar to a solvent such as [0010]
- a heating step such as sterilization or sterilization prior to the step (1-B) of subjecting the mixed raw material (a) to lactic acid fermentation described below.
- the lactobacilli are neutralized by controlling the pH to approximately 5.0 to 5.5 or less, the growth of lactic acid bacteria is dominant and the growth of contaminating microorganisms is suppressed.
- the mixed raw material (a) is sterilized by heat treatment under conditions such as those employed for ordinary fermented foods. Since the sterilization treatment is less affected by heat history, fermentation by lactic acid bacteria with less deterioration of the quality of the mixed raw material (a) proceeds, and a desired antihypertensive peptide or fermented milk containing the peptide can be obtained efficiently. .
- the mixed raw material (a) is used as a process. Prior to (1-B), it is desirable to sterilize.
- Examples of the sterilization method include a batch sterilization method and a continuous sterilization method.
- the batch sterilization method is a method in which all of the mixed raw materials are enclosed in a pressure vessel and heat-treated under high pressure and high temperature conditions.
- As sterilization conditions for example, it is preferable to set the temperature to 115 ° C or less, usually about 100 to 115 ° C.
- the sterilization time is preferably 20 minutes or less, preferably 10 minutes or less, more preferably 5 to 10 minutes. It is desirable to set the degree.
- examples of the continuous sterilization method include an indirect heating method and a direct heating method, and it is particularly beneficial to use an ultra-high temperature heat sterilizer (UHT).
- UHT ultra-high temperature heat sterilizer
- plate heater type and tube type can be used.
- direct heating method In the case of direct heating method
- Sterilizing the mixed raw material (a) by the continuous sterilization method maintains the quality of the mixed raw material (a) during the subsequent lactic acid fermentation, so the batch sterilization method facilitates fermentation by lactic acid bacteria. It becomes possible to accumulate the antihypertensive peptide in the culture solution with higher efficiency.
- the sterilization conditions by the continuous sterilization method for example, it is preferable to control the temperature to 140 ° C or lower, usually about 115 to 140 ° C.
- the sterilization time should be controlled to 60 seconds or shorter, especially about 2 to 30 seconds. Is preferred.
- the production method of the present invention includes a step (1-B) of subjecting the mixed raw material (a) to lactic acid fermentation while stirring and adjusting the pH to 4.8 to 5.8 using an alkaline agent.
- the agitation can be performed by continuous or intermittent agitation and fermentation, and the conditions are, for example, protein particles and whey containing antihypertensive peptides. It is preferable to set the stirring conditions according to the stirring apparatus so that the particle diameter force of the protein particles to be obtained is 40 / m. At this time, the method of stirring is particularly preferred, with the least possible air entrapment.
- a stirring blade type As the type of stirring, either a stirring blade type or an air lift type can be used.
- the air lift type since the generation of shearing force is low, the protein particles are sheared. In addition, it may be difficult to control the fermentation, where the generation of bubbles is significant. Therefore, it is desirable to use a stirring blade.
- agitating blades such as paddle type, peller type, helical ribbon type, and turbine type. Any format can be used as long as the whole culture solution can be continuously and thoroughly mixed during the culture period.
- the turbine type and paddle type since the shearing force against the protein particles is large, it is easy to form protein particles with a small particle size.
- a baffle plate can be installed in the fermentation bed according to the shape of the stirring blade.
- the shearing force affects the size and rotation speed of the tank, it is preferable to set the conditions in consideration of these factors.
- the particle size of the protein particles will be too small and will be less than 5 ⁇ m. If the stirring speed is too slow, the particle size of the protein particles will be too large and will be larger than 40 ⁇ m.
- the pH adjustment using the alkaline agent can be performed by monitoring the pH in the medium and providing a device or the like that can add an appropriate amount of the alkaline agent when the pH falls below a predetermined value.
- the alkali agent is not particularly limited, but an aqueous sodium hydroxide solution is preferred. You can use it.
- fermented milk containing an antihypertensive peptide or a peptide mixture containing IPP and Z or VPP at a high concentration can be produced.
- the antihypertensive peptide can include a peptide selected from the group consisting of tripeptide IPP, tripeptide VPP, dipeptide YP, and mixtures thereof.
- the content ratio of the antihypertensive peptide, IPP and / or VPP can be 10-30 mg / l00 ml in the total amount of fermented milk.
- the non-fat milk solid content can be adjusted to 9 to 15% by weight to achieve 20 to 30 mg / l00 ml. It can be made 10-20mg / l 00ml.
- the method for producing an antihypertensive peptide preparation of the present invention includes a step (2-A) of separating whey from fermented milk obtained by the production method.
- the separation step (2-A) can be performed by at least one of centrifugation and squeeze filtration.
- the centrifugation can be performed using a centrifuge, for example, at a rotational speed of about 2000 to 10,000 ⁇ m.
- the said press filtration can be performed on the pressurization conditions of 2-8 kg / cm ⁇ 2> using a press filter.
- the whey separated in the separation step (2-A) can be used as it is as the antihypertensive peptide preparation of the present invention, but can also be made into a preparation by further formulation treatment as necessary. Specifically, for example, it can be formulated by carrying out processes such as concentration, drying, desalting treatment, addition of additives, tableting and the like.
- the form of the preparation obtained by the formulation is not particularly limited, but may be in the form of injection, tablet, granule, powder, solution, suspension or the like for oral administration.
- SNF non-fat milk solids
- Nonfat dry milk was added to ion-exchanged water so that the final concentration of SNF was 9% by weight. Furthermore, lactose was added to make the total amount 100000 kg so that the content ratio with lactose in skim milk powder would be 10% by weight. This was sterilized at 95 ° C and then cooled to 37 ° C. Therefore, the content ratio of lactose to protein in the obtained medium is about 2.56 times by weight.
- a neutralization culture apparatus 60 kg of the starter was inoculated into the medium and fermented for 24 hours. As the fermentation progresses, when the pH drops to S, when the pH reaches S 5.0 or less, neutralize by gradually dropping 20 wt% sodium hydroxide until the pH returns to 5.0 until the fermentation is complete. The pH was maintained at 5.0. During the fermentation period, stirring was performed under the conditions shown in Table 1 using a turbine blade agitator.
- the amount of ACEI peptide (VPP, IPP) in the obtained fermented product was measured by high performance liquid chromatography (manufactured by HI TACHI).
- the particle size of the protein in the fermented product was analyzed with a particle size distribution measuring device (manufactured by HORIBA).
- the whey collection rate was determined by removing the card fraction by centrifugation using a continuous centrifuge (20PR52, manufactured by Hitachi, Ltd.) at 3000 mm for 10 minutes. This ratio was measured. The results are shown in Table 1.
- Nonfat dry milk was added to ion-exchanged water so that the final concentration of SNF was the concentration shown in Table 2 (% by weight). Furthermore, lactose was added so that the lactose content in the skim milk powder combined with lactose was 10% by weight, and the total amount was 1000 kg. These were sterilized at 95 ° C and then cooled to 37 ° C to prepare a medium.
- the content of lactose to protein in the obtained medium is about 33.3 times that of SNF 1% by weight, about 11.49 times that of SNF 2%, about 7.69 times that of SNF 3%, SNF 6 wt% is about 3.85 times, SNF 9 wt% is about 2.56 times, SNF 12 wt% is about 1.92 times, and SNF 15 wt% is about 1.54 times.
- Example 2 In a neutralization culture apparatus, 60 kg of the starter prepared in Example 1 was inoculated into each medium and fermented for 24 hours. The pH decreased as the fermentation progressed, but when the pH reached 5.0 or less, 20 wt% sodium hydroxide was gradually added dropwise until the pH returned to 5.0. did. During the fermentation period, using a turbine blade agitator, stirring was continued at 150 ⁇ m so that the particle size force of protein particles in the fermentation medium after neutralization culture was ⁇ 4 ⁇ m. The amount of ACEI peptide (VPP, IPP) in the obtained fermented product was measured by high performance liquid chromatography. The results are shown in Table 2. Table 3 shows the whey recovery rate.
- Example 2 The same as in Example 2 except that no stirring and neutralization operations were performed and no lactose was added.
- the sample was operated and fermented, and the amount of ACEI peptide (VPP, IPP) and whey recovery were measured in the same manner as in Example 2. The results are shown in Table 2 and Table 3, respectively.
- ACEI peptide VPP, IPP
- Table 3 The results are shown in Table 2 and Table 3, respectively.
- a hard force was formed and the particle size became a large value exceeding 40 ⁇ m.
- the ratio of lactose to protein in the medium used in Comparative Example 1 was about 1.30 times that of SNF 1% by weight, about 1.30 times that of SNF 2%, because lactose was not added.
- SNF 3% is about 1.30 times
- SNF 6% is about 1.30 times
- SNF 9% is about 1.30 times
- SNF 12% is about 1.30 times
- SNF 15% Is about 1.30 times.
- Example 2 The procedure was the same as in Example 2 except that the stirring and neutralization operations were not performed. Fermentation was performed, and the amount of ACEI peptide (VPP, IPP) and whey recovery rate were measured in the same manner as in Example 2. The results are shown in Table 2 and Table 3, respectively. In the obtained fermented product, a hard curd was formed and the particle size became a large value exceeding 40 ⁇ m.
- the content ratio of lactose to the protein in the medium used in Comparative Example 2 is the same as in Example 2.
- Example 2 The procedure was the same as in Example 2 except that no neutralization was performed and lactose was not added. Fermentation was performed, and the amount of ACEI peptides (VPP, IPP) and whey recovery were measured as in Example 2. . The results are shown in Table 2 and Table 3, respectively. In the obtained fermented product, protein was fragmented and the particle size became a small value of 40 ⁇ m or less.
- the content ratio of lactose to the protein in the medium used in Comparative Example 3 is the same as in Comparative Example 1.
- Example 2 The procedure was the same as in Example 2 except that lactose was not added. Fermentation was performed, and the amount of ACEI peptides (VPP, IPP) and whey recovery were measured in the same manner as in Example 2. The results are shown in Table 2 and Table 3, respectively. In the obtained fermented product, protein was broken into small particles with a particle size of 40 x m or less.
- a neutralization operation was carried out in the same manner as in Example 2 with a SNF of 9% by weight except that the pH was maintained at 5.5, and a fermented product was obtained.
- the amount of ACEI peptide (VPP, IPP) and whey recovery were measured. did.
- the results are shown in Table 4.
- the protein was chopped and the particle size became a small value of 40 ⁇ or less.
- a fermentation product was obtained in the same manner as in Example 2 except that the pH maintained in the neutralization operation was 4.0 (Comparative Example 5), 4.5 (Comparative Example 6), or 6.0 (Comparative Example 7). VPP, IPP) and whey recovery were measured. The results are shown in Table 4. In the obtained fermented product, protein was fragmented and the particle size became a small value of 40 am or less.
- the pH maintained in the neutralization operation was 4.0 (Comparative Example 8), 5.0 (Example 4) or 6.0 (Comparative Example 9), and the fermentation time was 48 hours. The same operation as in the case was performed, and fermentation by neutralization culture was performed. The amount of ACEI peptide (VPP, IPP) during the fermentation period was measured. The results are shown in Table 5. In the obtained fermented product, protein was fragmented and the particle size became a small value of 40 zm or less.
- a fermentation product was obtained in the same manner as in Example 2, except that the lactose content in the medium and the lactose content to protein (weight ratio) were as shown in Table 6.
- the amount of ACEI peptide (VPP, IPP) was measured over time. The results are shown in Table 7.
- protein was broken into small particles with a particle size of 40 m or less. The whey recovery rate was good at over 70%.
- the medium was prepared by adding 9% by weight of skim milk powder (breakdown: lactose 5.1% by weight, milk protein 3.9% by weight) and lactose 4% by weight to ion-exchanged water.
- a starter prepared by the same procedure as in Example 1 was added to 3% by weight to make a total volume of 2.3 liters. This mixture was fermented at 37 ° C for 24 hours. The pH decreased as the fermentation progressed.
- Neutralization was performed by adding 20% by weight sodium hydroxide dropwise at 5 ml / min, and the pH was maintained at 5.0 ⁇ 0.05 until the end of the fermentation.
- the medium was continuously stirred at 150 rpm by a stirring device having a turbine-type stirring blade.
- the amount of dipeptide YP in the obtained fermented product was measured by LC / MS and found to be 7.7 mg / 100 ml.
- protein was fragmented and its particle size was a small value of 40 ⁇ m or less.
- the whey recovery rate was 75%, which was good.
- Example 7 Except that lactose was not added to the medium and neutralization and stirring were not performed, the same operation as in Example 7 was performed to obtain a fermented product.
- the amount of dipeptide YP was measured and found to be 1.2 mg / 100 ml.
- a hard curd was formed, and the particle size became a large value exceeding 40 ⁇ m.
- the whey recovery rate was poor at 30%.
- Skim milk 9 wt% of ion-exchanged water (Breakdown: lactose 5.1 wt%, the milk protein 3.9 wt%) of lactose in an amount and shown in Table 7 (wt 0/0), glucose, galactose, sucrose or maltose added pressure, A medium was prepared. A starter prepared by the same procedure as in Example 1 was added to this medium so that the concentration was 3% by weight. This mixture was fermented at 37 ° C for 24 hours. Although the pH decreased as the fermentation progressed, neutralization was performed by dropping 20% by weight sodium hydroxide at 5 ml / min, and the pH was maintained at 5.0 ⁇ 0.05 until the end of the fermentation.
- the medium was continuously stirred at 150 rpm by a stirring device having a turbine-type stirring blade.
- the amount of ACEI peptide (VPP, IPP) in the obtained fermented product was measured by high performance liquid chromatography. The results are shown in Table 8. .
- the particle size of the protein was a small value of 40 m or less.
- the whey recovery rate was 70% or better.
- This mixture was tableted using a tableting machine (trade name HT-P18, manufactured by Hata Iron Works Co., Ltd.) to produce tablet confectionery (total weight 2 g / tablet).
- the amount of ACEI peptide (VPP, IPP) in one tablet of the obtained tablet confectionery was analyzed by high performance liquid chromatography to be 4.7 mg.
- skim milk powder 3% and lactose 10.6% were added to make 1000 kg. These were sterilized by a plate heater 'type ultra high temperature heat sterilization method (UHT).
- UHT ultra high temperature heat sterilization method
- the sterilization temperature was 115, 120, 130, 140 ° C
- the sterilization time was 30 seconds.
- the plate was quickly cooled to 37 ° C using a plate heater 'type heat exchanger.
- the above raw materials are sterilized by batch sterilization at 105, 110, 115, 120 ° C for 10 minutes. did.
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Cited By (5)
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JP2009532018A (ja) * | 2006-02-20 | 2009-09-10 | コンパニ・ジェルベ・ダノン | ヘルベティカス乳酸桿菌の新規株 |
WO2012063826A1 (ja) * | 2010-11-09 | 2012-05-18 | カルピス株式会社 | 高タンパク質分解活性を有するラクトバチルス・ヘルベティカス菌 |
CN103859026A (zh) * | 2014-03-31 | 2014-06-18 | 吉林大学 | 添加玉米源辅助缓解体力疲劳功能肽酸奶及其制作方法 |
CN105816429A (zh) * | 2016-05-05 | 2016-08-03 | 深圳职业技术学院 | 叶酸受体靶向的降压肽组合物及其制备方法 |
CN109517763A (zh) * | 2018-12-27 | 2019-03-26 | 内蒙古农业大学 | 瑞士乳杆菌h11及其应用 |
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JPH06197786A (ja) * | 1992-11-09 | 1994-07-19 | Calpis Food Ind Co Ltd:The | アンジオテンシン変換酵素阻害ペプチドの製造法 |
JP2003513621A (ja) * | 1999-11-01 | 2003-04-15 | ヴァリオ・オサケ・ユキテュア | 抗高血圧性ジペプチドおよびトリペプチドを産生するLactobacillus helveticus |
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JP3028411B2 (ja) * | 1997-09-26 | 2000-04-04 | カルピス株式会社 | トリペプチド高生産性ラクトバチルス・ヘルベチカス乳酸菌 |
FI112031B (fi) * | 2002-02-25 | 2003-10-31 | Valio Oy | Biologisesti aktiivisen tuotteen uusi käyttö |
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JPH06197786A (ja) * | 1992-11-09 | 1994-07-19 | Calpis Food Ind Co Ltd:The | アンジオテンシン変換酵素阻害ペプチドの製造法 |
JP2003513621A (ja) * | 1999-11-01 | 2003-04-15 | ヴァリオ・オサケ・ユキテュア | 抗高血圧性ジペプチドおよびトリペプチドを産生するLactobacillus helveticus |
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2009532018A (ja) * | 2006-02-20 | 2009-09-10 | コンパニ・ジェルベ・ダノン | ヘルベティカス乳酸桿菌の新規株 |
WO2012063826A1 (ja) * | 2010-11-09 | 2012-05-18 | カルピス株式会社 | 高タンパク質分解活性を有するラクトバチルス・ヘルベティカス菌 |
JP5888701B2 (ja) * | 2010-11-09 | 2016-03-22 | アサヒグループホールディングス株式会社 | 高タンパク質分解活性を有するラクトバチルス・ヘルベティカス菌 |
CN103859026A (zh) * | 2014-03-31 | 2014-06-18 | 吉林大学 | 添加玉米源辅助缓解体力疲劳功能肽酸奶及其制作方法 |
CN105816429A (zh) * | 2016-05-05 | 2016-08-03 | 深圳职业技术学院 | 叶酸受体靶向的降压肽组合物及其制备方法 |
CN105816429B (zh) * | 2016-05-05 | 2019-01-25 | 深圳职业技术学院 | 叶酸受体靶向的降压肽组合物及其制备方法 |
CN109517763A (zh) * | 2018-12-27 | 2019-03-26 | 内蒙古农业大学 | 瑞士乳杆菌h11及其应用 |
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