WO2006070810A1 - 抗酸化素材、劣化防止剤及び飲食品 - Google Patents
抗酸化素材、劣化防止剤及び飲食品 Download PDFInfo
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- WO2006070810A1 WO2006070810A1 PCT/JP2005/023913 JP2005023913W WO2006070810A1 WO 2006070810 A1 WO2006070810 A1 WO 2006070810A1 JP 2005023913 W JP2005023913 W JP 2005023913W WO 2006070810 A1 WO2006070810 A1 WO 2006070810A1
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- aglycone
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- glycosidase
- vitamin
- lemon
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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07D—HETEROCYCLIC COMPOUNDS
- C07D311/00—Heterocyclic compounds containing six-membered rings having one oxygen atom as the only hetero atom, condensed with other rings
- C07D311/02—Heterocyclic compounds containing six-membered rings having one oxygen atom as the only hetero atom, condensed with other rings ortho- or peri-condensed with carbocyclic rings or ring systems
- C07D311/04—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring
- C07D311/22—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring with oxygen or sulfur atoms directly attached in position 4
- C07D311/26—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring with oxygen or sulfur atoms directly attached in position 4 with aromatic rings attached in position 2 or 3
- C07D311/28—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring with oxygen or sulfur atoms directly attached in position 4 with aromatic rings attached in position 2 or 3 with aromatic rings attached in position 2 only
- C07D311/32—2,3-Dihydro derivatives, e.g. flavanones
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P17/00—Preparation of heterocyclic carbon compounds with only O, N, S, Se or Te as ring hetero atoms
- C12P17/02—Oxygen as only ring hetero atoms
- C12P17/06—Oxygen as only ring hetero atoms containing a six-membered hetero ring, e.g. fluorescein
Definitions
- the present invention relates to an antioxidant material, a deterioration inhibitor, and a food or drink containing the antioxidant material or the deterioration inhibitor.
- a fermented lemon product is obtained by subjecting at least one fermentation raw material selected from lemon peel, scabbard and sardine to microbial fermentation using Aspergillus saitoi. It is known that it can be obtained (see Patent Document 1).
- This lemon fermented product is produced through a reaction that produces 8-hydroxyhesperetin by microbial conversion of hesperidin in the fermentation raw material.
- This lemon fermented product exhibits a high antioxidant effect, and can easily expand and effectively use lemons.
- Patent Document 2 discloses lemon fermentation obtained by microbial fermentation of a fermentation raw material consisting of lemon fruit or a part thereof using Aspergillus niger or Aspergillus awamori. Things are disclosed.
- Patent Document 1 Japanese Patent Laid-Open No. 2002-355004
- Patent Document 2 Japanese Patent Laid-Open No. 2003-102429
- a first object of the present invention is to provide an antioxidant material that easily exhibits a high antioxidant action, and a deterioration preventing agent that easily exhibits a high deterioration preventing effect.
- a second object of the present invention is to provide a food or drink that can easily exhibit a high antioxidant effect and a deterioration preventing effect.
- a flavonoid aglycone and a video An acid-containing material containing Tamine c is provided.
- the flavonoid aglycone is lemon
- an antioxidant material containing a flavonoid aglycone is provided.
- the flavonoid aglycone is obtained by subjecting a raw material containing a flavonoid glycoside derived from lemon, lime or sudachi to glycosidase treatment with a ⁇ -glycosidase derived from Penicillium multicolor. It is sputum or diosmethine.
- a food or drink containing the antioxidant material or the deterioration preventing agent is provided.
- FIG. 1 is a graph showing changes in the concentration of eriocitrin and the like according to Example 1 of the present invention.
- FIG. 2 is a graph showing changes in concentration of eriocitrin and the like in Example 1.
- FIG. 3 is a graph showing changes in the concentration of diosmin and the like in Example 1.
- FIG. 4 is a graph showing changes in the concentration of diosmin and the like in Example 1.
- FIG. 5 is a graph showing changes in concentration of eriocitrin and the like in Example 1.
- FIG. 6 is a graph showing changes in the concentration of diosmin and the like in Example 1.
- the antioxidant material of the embodiment contains flavonoid aglycone derived from citrus fruits such as lemon, lime or sudachi (hereinafter referred to as aglycone) and vitamin C (ascorbic acid) as active ingredients.
- aglycone flavonoid aglycone derived from citrus fruits such as lemon, lime or sudachi
- vitamin C ascorbic acid
- This anti-acid raw material exhibits a useful action, for example, an extremely high anti-acid action and a deterioration preventing action due to a synergistic effect of aglycone and vitamin C.
- the above-mentioned aglycone can be obtained by subjecting a raw material containing the citrus-derived flavonoid glycoside to aglycone treatment.
- This anti-acid raw material contains aglycone obtained by the aglycone treatment and vitamin C. It is preferable to manufacture through the mixing process of mixing. However, when the content of vitamin c in the raw material is high and the decrease in vitamin C due to the aglycone koji treatment can be suppressed like lemon fruit, the necessity of performing the mixing step is low. . In other words, this anti-acid raw material needs to contain at least an amount of vitamin c detectable by a known detection device, and contains the vitamin C mixed in the mixing step. It is preferable.
- processing steps for example, dilution step, concentration step, extraction step, purification step, and drying step
- steps for example, dilution step, concentration step, extraction step, purification step, and drying step
- the antioxidant material contains the active ingredient that exhibits a high antioxidant action, for example, it can suppress the oxidative modification of the biological constituents due to active oxygen and exert a high health promoting effect.
- the anti-acid raw material can effectively suppress various deteriorations of products, for example, deterioration of oils and fats, deterioration of fragrances, decomposition of pigments, and fading of pigments.
- This antioxidant material is particularly preferably used by being contained in foods and drinks such as health foods because the active ingredient has a high antioxidant action.
- the foods and drinks include sports drinks, tea beverages, tea leaves, herbs, milk products such as milk and yogurt, foods containing gelling agents such as pectin and carrageenan, excipients such as lactose and dextrin, flavorings, sweetness And beverages such as foods and fats, and foods.
- the food and drink can be processed and used in various shapes such as tablets, powders, granules, or capsules, or can be used as a syrup or candy.
- eriodictyol and / or dio smetin are used, and eriodictyol is preferably used since it exhibits a high antioxidative effect.
- These aglycones can be obtained by subjecting the flavonoid glycosides contained in the raw materials containing the citrus leaves, fruits, or constituents of the fruits to aglycone conversion.
- the flavonoid glycoside has a structure in which an aglycone and a sugar are bonded by a glycosidic bond. That is, the aglycone is produced (released) by an enzyme reaction (glycosidase reaction) that breaks the glycosidic bond of the flavonoid glycoside.
- the raw material those containing the citrus leaves, fruits, or a part of the components of the fruits are used, preferably an extract obtained by extracting a flavonoid glycoside from components other than the citrus juice.
- the citrus fruit juice may be used as the raw material, or a flavonoid glycoside purified (isolated) from the extract may be used.
- the solvent used for obtaining the extract is preferably a hydrophilic solvent such as water, alcohol (methanol or ethanol), and hydrous alcohol, and more preferably methanol, an aqueous solution thereof, or water because it is inexpensive. More preferably water is used.
- Citrus fruits mainly consist of fruit juice, pericarp (albedo, flavedo), fungi and sardine. Since the content of the aglycone in the citrus leaves and fruits is less than 0.01% by weight, the aglycone is hardly contained in the citrus leaves and fruits. Furthermore, since the labor required for the production of the raw material can be saved and the effective use of the citrus fruit can be facilitated, the squeezed residue after squeezing the fruit juice from the citrus fruit as the raw material or the extraction thereof Most preferably, the product is used.
- the juice residue includes fruit skin (albedo and flavedo), swordfish, part of sasa, and a very small amount of juice that cannot be squeezed.
- the flavonoid glycoside is contained in a particularly large amount.
- the flavonoid glycoside has a structure in which the aglycone and a monosaccharide or disaccharide are bound by a glycosidic bond.
- This flavonoid glycoside is, for example, a glycoside of eriodictyol and lutinose (L rhamnosyl D dalcose) or eriocitrin or eriodictyool 7-gnorecoside.
- diosmetin diosmetin and ditinin 7-glucoside diosmetin 7-glucoside
- diosmetin 7-glucoside glycoside between diosmetin and glucose 8-Di-C- ⁇ -Darcosyldiosmin (6,8-di-C-j8-glu cosyldiosmin; DGD) or 6-C-j8-Dalcosyldiosmin (6-C- ⁇ -glucosyldiosmin) ; GD).
- These flavonoid glycosides have a high anti-acidic action.
- examples of the aglycone include eriodithatiol or diosmethine.
- the anti-acidic action and absorbability in the body of these aglycones are significantly improved compared to the anti-acidic action and absorbability in the body of the flavonoid glycoside.
- vitamin C When a raw material containing a large amount of vitamin C is subjected to aglycone treatment, vitamin C remains in the anti-acid raw material with little decrease by the aglycone treatment. For this reason, when aglycone treatment is performed using fruit containing vitamin C, a crudely purified flavonoid glycoside, or fruit juice, the obtained aglycone contains vitamin C prepared separately. Synergistic effects with vitamin C can be achieved without the mixing process. In such a case, the citrus fruit is directly aglycone-treated, the flavonoid glycoside crude purified product is aglycone-treated, or the fruit or flavonoid glycoside crude product is added with fruit juice. Aglycone treatment is preferred. Conversely, when a highly pure aglycone is required, it is preferred that a highly purified and highly purified flavonoid glycoside is treated with aglycone.
- Examples of the aglyconization treatment include microbial fermentation treatment or glycosidase treatment.
- the microorganism fermentation treatment is a treatment performed by inoculating the raw material with a microorganism of the genus Aspergillus and culturing the microorganism under a predetermined fermentation condition for a predetermined period.
- This microbial fermentation process also releases aglycone in the flavonoid glycoside strength by the
- the microorganism include black koji mold and yellow koji mold.
- Aspergillus niger include Aspergillus cythy, Aspergillus gar, and Aspergillus mori.
- Aspergillus oryzae examples include Aspergillus oryzae, Aspergillus sojae, and Aspergillus tamarii. Of these microorganisms, black mold is preferably used because of its high efficiency of aglycone reaction, and Aspergillus niger or Aspergillus vulgaris is particularly preferably used.
- Examples of the method for inoculating the raw material with the microorganism include a method in which the spore of the microorganism is directly sprinkled on the raw material and adhered.
- the precultured medium is sprinkled over and attached to the entire raw material, or the preliminary culture is performed. Immerse the raw material in the cultured medium It is also possible to inoculate it. Since it is easy to perform the microbial fermentation treatment under aerobic conditions, the microbial fermentation treatment preferably uses a culture vessel having a wide bottom and a shallow depth, for example, a culture dish formed in a bottomed cylindrical shape. .
- the raw material is preferably placed so as to spread evenly on the bottom surface of the culture vessel.
- the fermentation temperature is preferably 10 to 40 ° C, more preferably 20 to 40 ° C, since it is a condition suitable for the growth of the microorganism.
- the microorganism fermentation treatment is preferably performed in a dark place.
- the microbial fermentation treatment conditions are such that the j8-glycosidase activity is high and the activity of other enzymes (eg, hydroxylase) is low so that the aglycone treatment is more specific and efficient! It is preferable to arrange so that the microbial fermentation treatment is performed by the vegetative mycelium of the microorganism of the genus Aspergillus in the state.
- the condition mainly includes a fermentation period.
- the fermentation period for obtaining a large amount of aglycone is preferably terminated before the vegetative mycelium of the microorganism completes spore formation, more preferably during spore formation, and more preferably when spore formation is started.
- the fermentation period is preferably 2 to 12 days, more preferably 2 to 8 days, and further preferably 3 to 7 days. If the fermentation period is less than 2 days, a sufficient amount of aglycone is not produced. If the fermentation period exceeds 12 days, the produced aglycone may be decomposed or modified to reduce the yield of aglycone. is there.
- the fermentation period is preferably 1 to 3 weeks, more preferably 1 to 2 weeks.
- the fermented product obtained by the above-mentioned microbial fermentation treatment is very fragile and easily collapsed due to the progress of decomposition of the fiber by fermentation.
- this fermented product there is a solid content, for example, an unfermented raw material whose fiber is not sufficiently decomposed because fermentation is still in progress, and a mycelium of an inoculated strain formed during fermentation.
- the volume of the solid content is about one-tenth of the volume of the raw material before the microbial fermentation treatment.
- a solid content removing process is performed to remove the solid content mainly composed of the inoculated bacterial body and the unfermented raw material.
- This solid content removal treatment is performed by immersing the fermented product containing the solid content in a polar solvent, transferring the aglycone into the solvent and extracting it, and then filtering the solvent with gauze, a coarse mesh, etc. Processing to remove Is a process of removing solids by light centrifugation of the solution (2000 X g, centrifugation for about 30 minutes).
- the extraction temperature is preferably normal temperature (25 ° C.) and the extraction time is preferably 2 hours or more because of high extraction efficiency.
- the polar solvent is preferably methanol, ethanol, an aqueous solution thereof or water.
- the polar solvent lower alcohols (for example, butanol and isopropanol) or aqueous solutions thereof can be used.
- the polar solvent is preferably methanol, an aqueous solution thereof, or water because of low cost for treating a large amount of fermented material, and most preferably water because of low purification cost.
- methanol, ethanol or an aqueous solution thereof having a high concentration for example, 20% by volume or more is preferably used.
- a fiber content removal process for separating and removing the water-soluble fiber component mainly composed of pectin contained in the fermented product can be performed.
- This fiber content removal process is a process for removing the fermented material after the solid content removal process by centrifuging and precipitating the water-soluble fiber component on the bottom of a centrifuge tube or the like.
- the fermented material is centrifuged at 11000 Xg for about 20 minutes when methanol or ethanol is used as the polar solvent, and water or an aqueous solution is used as the polar solvent. If it is, the centrifugal force is stronger than the centrifugal force.
- the glycosidase treatment is a treatment in which ⁇ -glycosidase is allowed to act on the raw material and an enzymatic reaction is performed to cleave the glycoside bond of the flavonoid glycoside contained in the raw material. At this time, aglycone and sugar, which is a byproduct of the enzyme reaction, are generated from the flavonoid glycoside in the raw material.
- an extract (extract) of a citrus fruit component other than fruit juice or j8-glycosidase is added to citrus fruit juice to perform the enzyme reaction. It is preferable.
- the enzyme reaction may be carried out by bringing the carrier immobilized with / 3-glycosidase having enzyme activity into contact with the juice or the extract.
- the juice or the extract As the citrus fruit juice, a concentrated solution or a diluted solution thereof may be used.
- the 13-glycosidase is preferably produced by the microorganism of the genus Aspergillus.
- the above-mentioned j8-glycosidase (hereinafter referred to as the first glycosidase) or 13-glycosidase (hereinafter referred to as the second glycosidase) produced by Besicilium multicolor is used. .
- the first glycosidase is a glycoside hydrolase (heterosidase), which cleaves
- the first glycosidase is, for example, p --- when it reacts with P--trofe-luo j8-D-dalcobilanoside (pNPG), which is a glycoside as a substrate.
- pNP P--trofe-luo j8-D-dalcobilanoside
- the first glycosidase is a culture supernatant of the microorganism belonging to the genus Aspergillus or a disrupted cell (feeding hyphae or spore) as a starting material, and the color development of pNP when the substrate is decomposed is used as a marker.
- a purified product can be used.
- it is most convenient that the culture supernatant of microorganisms belonging to the genus Aspergillus or the crushed microbial cells obtained by removing insolubles after destroying the microbial cells of the microorganisms are used as they are.
- the first glycosidase activity in the culture supernatant is remarkably high, so that The enzyme from japonicus) is particularly preferred.
- the culture supernatant or the disrupted cell body is most preferably used at the start of sporulation of Aspergillus microorganisms.
- the cells are preferably grown in a medium having a high content of the flavonoid glycosides, and the medium preferably contains carbohydrates.
- the treatment temperature is preferably 10 to 60 ° C, more preferably 20 to 40 ° C, since the first glycosidase activity is easily increased. More preferably, it is 30 to 40 ° C.
- the treatment time is preferably 1 to 24 hours, more preferably 1 to 12 hours, and further preferably 2 to 6 hours.
- the pH during glycosidase treatment is preferably 2-9, more preferably 4-8, and even more preferably 5-6.
- the pH range indicated by the citrus fruit juice and juice residue solution pH 2.5 to about 3.5 may be used.
- the second glycosidase is a glycoside hydrolase and has an enzyme activity that cleaves
- the second glycosidase also produces eriocititalin after the formation of eriodithatiol-7-darcoside, and diosminka also produces diosmethine after the formation of diosmethine-7-dalcoside. Also have. That is, the second glycosidase also has the property of a rutinose-degrading enzyme that cleaves the j8-1,6 bond between L-rhamnose and D-glucose. The second glycosidase, for example, liberates ⁇ when it reacts with the glycoside as a substrate, para-Nitoropheny ⁇ ⁇ -primeveroside ( ⁇ ). Has enzyme activity.
- the second glycosidase is purified using a pericillium 'multicolored culture supernatant or cell disruption as a starting material, and the coloration of ⁇ when the substrate ⁇ is decomposed as a marker. Can be used. Alternatively, it is most convenient to use a culture supernatant of Pecyllium 'multicolor, or a cell disruption product in which insolubles are removed after disrupting the cells of the microorganism.
- the fungus body is preferably grown in a medium having a high content of the substrate or the flavonoid glycoside, and the medium preferably contains no carbohydrate.
- the treatment temperature is preferably 10 to 70 ° C, more preferably 40 to 40 ° C, since the second glycosidase activity can be easily increased.
- the temperature is most preferably about 50 ° C at which the most efficient and stable treatment effect can be obtained.
- the treatment time is preferably 0.2 to 24 hours, more preferably 0.5 to 2 hours.
- the pH at the time of glycosidase treatment is preferably 2-9, more preferably 4-8, and even more preferably 6-8, since the second glycosidase activity is easily increased.
- the ⁇ range (about pH 2.5 to 3.5) indicated by the fruit juice and squeezed residue solution may be used.
- the flavonoid glycoside is purified (concentrated) using an adsorbent in advance. By doing so, it becomes easy to obtain an acid-acid raw material with an increased aglycone content.
- the adsorbent is preferably a synthetic adsorbent such as Amberlite XAD manufactured by Organo Corporation.
- purifying (concentrating) the aglycone using the adsorbent after the aglycone treatment it becomes easy to obtain an anti-acid material with an increased aglycone content.
- Purification using the adsorbent may be performed to recover flavonoid glycosides present in the antioxidant material due to insufficient enzyme treatment.
- the purification using the adsorbent also has an effect that impurities in the raw material can be effectively removed.
- a first food / beverage product that is a food / beverage product of the embodiment contains the antioxidant material, and the active ingredients of the antioxidant material, that is, high aglycone and vitamin C are exerted.
- V the anti-oxidant action of V
- the first food / drink is subject to stress that is likely to be exposed to oxidative stress that is preferably taken orally in several divided doses (2-3 or more times a day), such as before and after intense exercise. It is especially preferred to be taken during and after smoking.
- aglycone is preferably ingested in an amount of 0.1 to 10 g, more preferably 0.5 to 2 g per day for an adult.
- the daily intake of aglycone is less than 0.1 lg, the antioxidant effect of the active ingredient may not be effectively increased. Is uneconomical.
- the amount of aglycone consumed is adjusted based mainly on body weight.
- vitamin C is preferably ingested by adults daily from 0.1 to LOg, more preferably from 0.1 to 2 g.
- the concentration of vitamin C contained in the first food or drink, good Mashiku is lOppm or more, and more preferably from 100ppm ⁇ 0. 5 wt 0/0, more preferably 1000 ppm ⁇ 0. 3 wt% .
- concentration is less than 10 ppm, the synergistic effect with the aglycone is not sufficiently exerted, and conversely when it exceeds 0.5% by weight, it is uneconomical.
- the deterioration preventing agent of the embodiment contains the above-mentioned antioxidant material, and various deteriorations of the product due to the high deterioration preventing effect exhibited by the active ingredients of the antioxidant material, that is, aglycone and vitamin C, For example, it effectively suppresses oxidative degradation of fats and oils, perfume degradation, pigment degradation, and pigment fading.
- This anti-degradation agent can be used to prevent oxidative degradation of fats and oils to suppress thermal degradation and oxidative degradation of vegetable oils, fish oils, etc. It is used as an anti-fading agent for dyes to suppress thermal degradation and light degradation.
- the second food or drink that is the food or drink of the embodiment contains the deterioration inhibitor, and the preservability is enhanced by the active ingredient.
- the second food or drink may be a food or drink containing aglycone, or may be produced by adding vitamin C to the material, or vice versa, or vice versa. It may also be produced by adding aglycone to.
- the second food and drink includes fat products, flavor products, and pigmented products.
- the concentration of vitamin C contained in the second food or drink is the same as in the case of the first food or drink.
- the antioxidant material of the embodiment contains aglycone derived from citrus fruits and vitamin C as active ingredients. For this reason, this antioxidant material has a wide range of uses such as health foods, pharmaceuticals, quasi-drugs, cosmetics, antioxidants, and active oxygen scavengers due to the high antioxidative action exhibited by the active ingredients Can be used for. At this time, the aglycone is excellent in absorption in the body, especially when ingested orally, and exhibits a high anti-oxidative action, and thus easily exhibits a high health promoting effect.
- this antioxidant material When this antioxidant material is used in medicines, quasi-drugs or cosmetics, the daily intake, dosage or use of aglycone and vitamin C is preferably the same as in the case of the food and beverage. It is the same as the intake amount.
- this anti-acid raw material is oxidative degradation of fats and oils, It is also possible to effectively suppress the deterioration of the flavor and the decomposition or fading of the pigment. For this reason, this anti-acid raw material can be easily added to foods and drinks containing fats and oils, fragrances, or pigments to easily improve the storage stability of the foods and drinks. Furthermore, this anti-acid material alone is extremely useful and economical because it has the effect of suppressing both thermal degradation and light degradation.
- the anti-acid koji material and food and drink contain vitamin C of 500 ppm or more, more preferably lOOO ppm or more, which is higher than the concentration of vitamin C contained in citrus juice, It becomes easy to synergistically enhance the antioxidant effect.
- Vitamin C is usually contained in raw materials containing flavonoid glycosides, but it is removed during the aglycone purification process, so it has a significantly higher antioxidant effect when mixed with purified aglycone. Can be demonstrated.
- ⁇ Aglycone is easily and appropriately produced by subjecting citrus-derived flavonoid glycosides to aglycone koji treatment (glycosidase treatment or microbial fermentation treatment). Furthermore, by using the second glycosidase derived from pericillium multicolor in the glycosidase treatment, aglycone can be generated with extremely high flavonoid glycoside strength. That is, the second glycosidase has a substrate specificity and enzyme reactivity with respect to specific flavonoid glycosides (eriocitrin, diosmin), which are high in lemon, lime and sudachi, compared to commercially available (known) enzymes. Aglycon can be generated extremely efficiently.
- the conversion rate of the flavonoid glycosides into aglycone can be easily increased, so that the aglycone can be easily mass-produced and manufactured. Costs can be easily reduced.
- the microbial fermentation treatment is started by inoculating the raw material with spores or mycelia of microorganisms of the genus Aspergillus, and is completed before the completion of the next spore formation of the microorganisms.
- the aglycone can hardly be produced only by squeezing citrus fruit juice or extracting the fruit strength, and can also be produced in a processing step other than the aglyconization treatment. Absent.
- the second food / beverage product is remarkably excellent in preservability due to the high deterioration suppressing effect exhibited by the active ingredient of the antioxidant material. For this reason, since this food and drink can effectively suppress deterioration in quality, it can be stored for a longer period of time, and a new extended quality retention period is set. It is also possible. This greatly contributes to cost reduction because the amount of waste that exceeds the quality retention period can be significantly reduced. In addition, there is little need to rely on temperature control at low temperatures, for example, to maintain quality after the production of food and drink. On the other hand, this food and drink is easily used as a food additive because the active ingredient is derived from a natural product and is remarkably superior in the body.
- Lemon flavonoid glycoside extracts were obtained by immersing lemon juice residue in 10 times (by weight) methanol for 24 hours. The obtained extract was concentrated under reduced pressure using an evaporator, and then adsorbed on Amberlite resin (XAD16: manufactured by Organone) to remove pectin, carbohydrates, etc. as much as possible, and then eluted with 40% aqueous methanol. Concentrate the liquid and By freeze-drying, lemon flavonoid glycoside mixed powder (lemon glycoside of Comparative Example 1) was obtained. This powder contains about 30% eriocitrin and about 2-5% diosmin.
- glycosidase is an enzyme having ⁇ -primeveroside degrading enzyme activity, which was purified by the present inventors using the color of the bacterium K. et al. j8—has glycosidase activity.
- lunit is the amount of enzyme that hydrolyzes 1 ⁇ mol of ⁇ at 30 ° C and 1 minute to release ⁇ .
- both eriocitrin (Figs. 1 and 2) and diosmin (Figs. 3 and 4) showed a rapid decrease in concentration immediately after the addition of the second glycosidase. And the formation of diosmethine was confirmed.
- the conversion rate of eriocitrin to eriodictiool was about 50-60%, and the conversion rate of diosmin to diosmethine was about 80%, and a high conversion rate was obtained. From this result, it was shown that this enzyme can achieve highly efficient aglycone with very little loss.
- the lemon glycoside of Comparative Example 1 was dissolved in 20 mM sodium acetate monohydrochloride buffer so that the final concentration of eriocitrin was ImM. Furthermore, a glycoside solution adjusted to pH 3.0 by adding this buffer and a glycoside solution adjusted to pH 5.0 were prepared. It was. The glycosidase treatment was carried out while stirring the reaction solution at about 30 ° C. with a stirrer. After adding the second glycosidase, sample the reaction solution several times at 0, 0.5, 1, 2, 4, 5 and 8 hours, and heat at 95 ° C for 10 minutes. The sample inactivated was rapidly cooled and stored frozen. The obtained sample was analyzed under the above HPLC condition 1 to confirm the change in concentration of each substance due to glycosidase treatment. The results are shown in Figs.
- Enzymes used were cellulase enzymes manufactured by Amano Enzym (Cellulase A “Amano” 3, Senolerase T “Amano” 4), pectinase enzymes (Pectinase G “Amano”, pectinase PL “Amano”). 4 types and the above-mentioned second glycosidase.
- Each enzyme was added to 500 ppm or 50 ppm in an aqueous solution (adjusted to pH 3.0) in which the lemon glycoside of Comparative Example 1 was dissolved to a concentration of 50 ppm, and room temperature (25 ° C) For 5 hours.
- Each sample after these enzyme reactions was heated at 95 ° C for 10 minutes to inactivate the enzyme, and then the eriocitrin and eriodithatiol concentrations were quantified under HPLC condition 2 above to determine the conversion rate of eriocitrin. Asked.
- the above-mentioned second glycosidase was added to lemon juice, lime juice, and sudachi juice having a high eriocitrin content, and then examined using aglycone.
- Concentrated fruit juices that are commercially available as the above three types of fruit juices were used and adjusted to BrixlO.
- the pH of all fruit juices was around 3.
- the second glycosidase was added to these fruit juices so that the final concentration was 10 ppm, and the enzyme reaction was carried out at room temperature for 5 hours.
- DPPH 1, 1-Dipheny DP 2-picrylhydrazyl radical scavenging activity was examined for each sample shown in Table 1 below. That is, the lemon glycoside of Comparative Example 1 above, Eriocitrin of Comparative Example 2, Enzyme-treated aglycone of Test Example 1, Eriodiatorol, Neoeriocitrin, Vitamin C or at-tocopherol purchased from Funakoshi Co., Ltd. 0.1M Tris buffer solution (pH 7.4) lml was added to an aqueous solution 100 1 in which the concentrations thereof were dissolved to 500 ppm. The solvent for OC tocopherol is methanol.
- 0.1 ml of 0.1 M Tris buffer solution was added to an aqueous solution 1001 in which each sample and vitamin C were dissolved so that the concentration thereof was 500 ppm.
- 2 ml of DPPH solution DPPH dissolved in ethanol so that its concentration is 500 ⁇
- the amount of DPPH in each reaction solution (101) was quantified by measuring under HPLC condition 3 using the following analytical HPLC system 2.
- the radical scavenging activity was evaluated by measuring the DPPH residual amount in the reaction mixture with each sample added, assuming that the DPPH residual amount in the sample (glycoside and aglycone) -free test section (control) was 100% in advance.
- enzyme-treated aglycone, eriocitrin, and eriodithatiol have high antioxidant activity mainly under aqueous conditions !, but are added after mixing with vitamin C.
- the antioxidative activity of the enzyme-treated aglycone, eriocitrin and eriodithatiol was remarkably enhanced.
- the anti-acid activity of the enzyme-treated aglycone, eriocitrin and erioitatiol was increased synergistically by mixing lemon glycoside with even vitamin C.
- lemon glycosides, enzyme-treated aglycone, eriocitrin and eriodictiool have the ability to have high anti-oxidative activity mainly under oil-based conditions. It was confirmed that the anti-acidic activity of lemon glycoside, enzyme-treated aglycone, eriocitrin and eriodithatiol was synergistically exhibited.
- vitamin C was added to refined products such as eriocitrin or eriodithatiol, a synergistic effect was exhibited at almost the same rate as when vitamin C was added to lemon glycosides or enzyme-treated aglycone.
- the synergistic effect confirmed by the lemon glycoside and the fermented aglycone was due to the synergistic effect of eriocitrin or eriodithatiol and vitamin C. Therefore, the anti-acid raw materials prepared by mixing these flavanones and vitamin C have a very high anti-acid activity and are useful as anti-acid materials that suppress deterioration due to oxidation. It became clear.
- Antioxidant power was evaluated using a single membrane ribosome (SUV: Small Unilamellar Vesicle) which is a biological membrane model.
- SUV Small Unilamellar Vesicle
- 10 ml of the solution pH 7.4 was added and swollen.
- the ribosomal membrane acid ratio was 60.54% for the lemon glycoside of Comparative Example 1, which was 11.56% for the enzyme-treated aglycone of Test Example 1, and for the enzyme-treated aglycone It was shown that high anti-acid activity was demonstrated.
- the acid ratio of ⁇ -tocopherol was 76.87%.
- the ribosome membrane oxidation rates of Eriocitrin and Eriodatiol in Comparative Example 2 were 9.52% and 6.80%, respectively. Therefore, lemon aglycone and eriodictyol are highly effective in suppressing acidity in biological membranes, and are useful as biological membrane acidity inhibitors that eliminate acid injury on the surface of living cell membranes. It became clear ⁇
- Xanthine Oxidase 0.5ml (5.6unit), ImM Xanthine (Wako Pure Chemical Industries, Ltd.) 0.3ml, 0.25mM-troblue tetrazolium (Wako Pure Chemical Industries, Ltd.) 0.3ml and 0.05M charcoal Sodium acid buffer (PH10.2) 2. 3ml was mixed.
- a reagent manufactured by Wako Pure Chemical Industries, Ltd. diluted 100 times with 0.05M sodium carbonate buffer was used. To this mixture, the lemon glycoside of Comparative Example 1 or the enzyme-treated aglycone of Test Example 1 (0.1 ml (concentration lOOOOppm)) was added and incubated.
- the active oxygen scavenging rate was 26.7% for the lemon glycoside of Comparative Example 1, but 74.8% for the enzyme-treated aglycone of Test Example 1, which was high for the enzyme-treated aglycone. It was shown that acid activity was exhibited. a The acid content of tocopherol was 238.2%. Therefore, Lemon Glycon has a high active oxygen consumption. It has been demonstrated that it has a degeneration ability and is useful as an active oxygen scavenger in vivo.
- Example preparation 2 Preparation of aglycone by microbial fermentation
- Lemon juice residue is inoculated with Aspergillus cytoii IAM 2210 strain that has been pre-cultured in potato dextrose-broth medium in the dark at 30 ° C for 1 week, and subjected to microbial fermentation for 10 days under constant temperature conditions at 30 ° C. Carried out. Then, the lemon juice extract was obtained by immersing the squeezed lemon juice containing the strain in 10 times (by weight) methanol for 24 hours. The resulting extract was concentrated under reduced pressure using an evaporator, adsorbed on amberlite rosin (XAD16) to remove as much pectin and carbohydrates as possible, and the eluate eluted with 40% aqueous methanol was concentrated.
- XAD16 amberlite rosin
- Each strain shown in Table 3 below is pre-cultured in potato dextrose-broth medium in the dark and at 30 ° C for 2 weeks, the medium at the time when sporulation begins is centrifuged, and the culture supernatant is obtained. Collected as enzyme solution sample 1.
- the cells were pre-cultured for 4 weeks in the dark and at 30 ° C, and the medium at the time when sporulation was completed was centrifuged to separate into culture supernatant and precipitate. Then, the culture supernatant is used as the enzyme solution sample 2, and the same amount of water as that of the culture supernatant is added to the precipitate to be suspended, and the cells are destroyed by sonication, followed by centrifugation.
- the bacterial cell disruption from which the insoluble matter was removed by the above was designated as enzyme solution sample 3.
- Unit unit From Table 3, it was revealed that almost all strains have strong j8-glycosidase activity due to the first glycosidase at the time of completion of sporulation (enzyme samples 2 and 3). In addition, A.awamori and A.shirousamii IAM 2414 had strong j8-glycosidase activity in the culture supernatant at the start of spore formation (enzyme sample 1). It was found that it can be used as an enzyme for glycosidase treatment by filtering bacteria.
- the lemon glycoside of Comparative Example 1 was added so that the eriocitrin concentration was the addition concentration shown in Table 4, and the fermented aglycone of Comparative Example 4 was the same as the addition concentration shown in Table 4. It added so that it might become.
- Samples of each category were stored at 60 ° C or 4 ° C (refrigerated) in the dark for 4 days, and then sensory evaluation was performed by 12 well-trained panelists. For the evaluation method, refrigerated samples were given a maximum of 5 points, and the panelists evaluated the score for each category, and the average score was obtained. All four sensory evaluation tests were conducted on the same day using the same paneler. The results are shown in Table 4.
- UV degradation test Test 2-l (30 ppm), Test 2-2 (3 ppm)
- the lemon glycoside-added pot category was evaluated better than the non-added pot category in all evaluation items. Received a better evaluation than the lemon glycoside-added cocoon category in all evaluation items, and was particularly evaluated to have a remarkable effect on the intensity of fragrance. Furthermore, in all the cases where vitamin C was added at the same time, all of the evaluation items were compared to the category where only the fermented aglycone was added. And received a good evaluation. In addition, although the same was applied to the additive categorization added at a concentration of 1 ppm, there was no significant difference in sensory evaluation by the panelists.
- a syrup solution was prepared by adding 0.1% by weight of an anthocyan dye (red cabbage dye) to an aqueous solution adjusted to Brix 4.8 and pH 3.0 using glucose and citrate.
- an anthocyan dye red cabbage dye
- a fermented agaricone of Comparative Example 4 added with 30 ppm of eriodithatiol concentration, a supplemented caroten category added with the aglycone and vitamin C, and a non-supplemented calorie segment were prepared. These were heated to 87 ° C and instantly sterilized, and then filled into colorless and transparent PET bottles.
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EP05822387.6A EP1783193B1 (en) | 2004-12-27 | 2005-12-27 | Antioxidant material, anti-deterioration agent and food or beverage |
AU2005320635A AU2005320635B2 (en) | 2004-12-27 | 2005-12-27 | Antioxidant material, anti-deterioration agent and food or beverage |
ES05822387.6T ES2569060T3 (es) | 2004-12-27 | 2005-12-27 | Material antioxidante, agente antideterioro, y alimento o bebida |
US11/578,849 US20070244189A1 (en) | 2004-12-27 | 2005-12-27 | Antioxidant Material, Anti-Deterioration Agent and Food or Beverage |
JP2006550802A JP4659764B2 (ja) | 2004-12-27 | 2005-12-27 | 抗酸化素材の製造方法 |
IL178962A IL178962A (en) | 2004-12-27 | 2006-10-31 | Method for preparing an antioxidant material |
US12/379,742 US8247002B2 (en) | 2004-12-27 | 2009-02-27 | Antioxidant material, anti-deterioration agent and food or beverage |
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US12/379,742 Continuation US8247002B2 (en) | 2004-12-27 | 2009-02-27 | Antioxidant material, anti-deterioration agent and food or beverage |
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EP (1) | EP1783193B1 (ja) |
JP (1) | JP4659764B2 (ja) |
CN (1) | CN1946830A (ja) |
AR (1) | AR054419A1 (ja) |
AU (1) | AU2005320635B2 (ja) |
ES (1) | ES2569060T3 (ja) |
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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KR100851489B1 (ko) * | 2006-11-30 | 2008-08-08 | (주)아모레퍼시픽 | 틸리아닌( tilianin) 또는아카세틴(acacetin)을 유효성분으로 함유하는화장료 조성물 |
KR100858059B1 (ko) * | 2006-11-30 | 2008-09-10 | (주)아모레퍼시픽 | 레몬 과피로부터 디오스메틴을 제조하는 방법 및 이를유효성분으로 함유하는 화장료 조성물 |
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EP2614727B1 (de) * | 2012-01-10 | 2016-09-07 | Symrise AG | N-Nonanoylvanillylamin als Mittel zur Reduzierung des Appetits und als Mittel zur Vermittlung eines Gefühls von Sättigung sowie entsprechende oral konsumierbare Produkte und Verfahren |
FR3002543A1 (fr) * | 2013-02-28 | 2014-08-29 | Servier Lab | Procede de synthese enzymatique de flavonoides, et application a la synthese de derives de diosmetine |
ES2420080B1 (es) * | 2013-06-05 | 2014-06-23 | Mitra Sol Technologies S.L. | Combinación sin�rgica de flavonoides y vitamina C |
WO2015153648A1 (en) | 2014-03-31 | 2015-10-08 | Ingredients By Nature | Flavonoid compositions and uses thereof |
TWI715172B (zh) * | 2019-08-28 | 2021-01-01 | 健茂生物科技股份有限公司 | 具有抑制體脂肪形成之組合物 |
CN113481242A (zh) * | 2021-07-19 | 2021-10-08 | 福建省农业科学院亚热带农业研究所(福建省农业科学院蔗麻研究中心) | 一种微生物转化改善植物多酚生物活性的方法 |
WO2023016630A1 (en) * | 2021-08-10 | 2023-02-16 | Symrise Ag | Flavoring compositions for taste improvement |
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JPH11246426A (ja) * | 1998-02-26 | 1999-09-14 | Ogawa Koryo Co Ltd | 高脂血症治療剤およびこれを含有する食品組成物 |
JPH11279167A (ja) * | 1998-02-24 | 1999-10-12 | Beiersdorf Ag | アスコルビン酸及び/又はアスコルビル化合物を酸化から保護するためのフラボン、フラバノン及びフラボノイドの使用 |
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- 2005-12-27 CN CNA2005800130413A patent/CN1946830A/zh active Pending
- 2005-12-27 US US11/578,849 patent/US20070244189A1/en not_active Abandoned
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- 2005-12-27 JP JP2006550802A patent/JP4659764B2/ja not_active Expired - Fee Related
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JPH11246426A (ja) * | 1998-02-26 | 1999-09-14 | Ogawa Koryo Co Ltd | 高脂血症治療剤およびこれを含有する食品組成物 |
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KR100851489B1 (ko) * | 2006-11-30 | 2008-08-08 | (주)아모레퍼시픽 | 틸리아닌( tilianin) 또는아카세틴(acacetin)을 유효성분으로 함유하는화장료 조성물 |
KR100858059B1 (ko) * | 2006-11-30 | 2008-09-10 | (주)아모레퍼시픽 | 레몬 과피로부터 디오스메틴을 제조하는 방법 및 이를유효성분으로 함유하는 화장료 조성물 |
Also Published As
Publication number | Publication date |
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EP1783193A1 (en) | 2007-05-09 |
JPWO2006070810A1 (ja) | 2008-06-12 |
JP4659764B2 (ja) | 2011-03-30 |
ES2569060T3 (es) | 2016-05-06 |
IL178962A (en) | 2011-11-30 |
US20090175996A1 (en) | 2009-07-09 |
US8247002B2 (en) | 2012-08-21 |
AU2005320635A1 (en) | 2006-07-06 |
AU2005320635B2 (en) | 2008-06-19 |
EP1783193B1 (en) | 2016-03-30 |
AR054419A1 (es) | 2007-06-27 |
IL178962A0 (en) | 2007-03-08 |
US20070244189A1 (en) | 2007-10-18 |
CN1946830A (zh) | 2007-04-11 |
EP1783193A4 (en) | 2008-06-04 |
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