WO2006093013A1 - Serum cholesterol-reducing agent, process for production of the same, and food composition and pharmaceutical composition having serum cholesterol-reducing effect - Google Patents
Serum cholesterol-reducing agent, process for production of the same, and food composition and pharmaceutical composition having serum cholesterol-reducing effect Download PDFInfo
- Publication number
- WO2006093013A1 WO2006093013A1 PCT/JP2006/303262 JP2006303262W WO2006093013A1 WO 2006093013 A1 WO2006093013 A1 WO 2006093013A1 JP 2006303262 W JP2006303262 W JP 2006303262W WO 2006093013 A1 WO2006093013 A1 WO 2006093013A1
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- WIPO (PCT)
- Prior art keywords
- lactic acid
- serum cholesterol
- egg white
- cholesterol lowering
- cholesterol
- Prior art date
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to a serum cholesterol lowering material containing lactic acid fermented egg white, a method for producing the same, and a food composition and a pharmaceutical composition having a serum cholesterol lowering effect.
- No. 002-65203 discloses a method for ingesting lactic acid bacteria as viable cells.
- No. 03-306436 discloses a serum cholesterol elevation inhibitor containing a culture of lactic acid bacteria as an active ingredient. That is, the above-mentioned document discloses that serum cholesterol can be lowered by culturing lactic acid bacteria in a specific medium and ingesting the obtained living cells and the culture solution thereof.
- the viable cell culture solution is resistant to ingestion constantly without eating habits.
- Fermented milk is widely known as a food obtained by fermenting milk etc. with lactic acid bacteria or yeast, but fermented milk has a unique flavor, so its application to food is restricted and some foods that dislike a particular flavor Therefore, it is not satisfactory in terms of versatility.
- An object of the present invention is to reduce serum total cholesterol without lowering serum high-density lipoprotein cholesterol, and to be excellent in flavor and prepared without impairing the flavor of food when added to food. It is possible to provide a serum cholesterol lowering material containing lactic acid fermented egg white. [0006] In addition, an object of the present invention is to provide a food composition and a pharmaceutical composition having a serum cholesterol lowering action, comprising the serum cholesterol lowering material.
- the serum cholesterol-lowering material of the present invention contains lactic acid fermented egg white.
- the lactic acid fermented egg white can be obtained by adding lactic acid bacteria to an aqueous solution containing egg white and lactic acid bacteria-assimilating saccharides and fermenting them. I'll do it.
- the food composition having a serum cholesterol lowering action of the present invention comprises the serum cholesterol lowering material of the present invention.
- the pharmaceutical composition having a serum cholesterol lowering action of the present invention comprises the serum cholesterol lowering material of the present invention as an active ingredient.
- the method for producing a serum cholesterol-lowering material of the present invention includes a step of adding lactic acid bacteria to an aqueous solution containing egg white and lactic acid bacteria-assimilating saccharides for fermentation.
- the method for producing a serum cholesterol lowering material of the present invention may further include a step of heating the aqueous solution before performing the fermentation step.
- the method for producing a serum cholesterol lowering material of the present invention may further include a step of homogenizing the fermented product obtained by the fermentation step.
- the aqueous solution may further contain 0.05 to 5% by mass of egg yolk.
- the serum cholesterol-lowering material of the present invention contains lactic acid fermented egg white, thereby lowering serum total cholesterol without lowering serum high-density lipoprotein cholesterol, and having high strength and flavor. An improvement material can be obtained.
- a food composition or a pharmaceutical composition that can be fed or taken without difficulty can be obtained.
- the food composition and pharmaceutical composition of the present invention are highly safe and excellent in texture and flavor. And has an excellent serum cholesterol lowering effect. Hyperlipidemia can be prevented or ameliorated by eating or ingesting the food composition or pharmaceutical yarn composition of the present invention.
- the serum cholesterol lowering material of the present invention contains lactic acid fermented egg white. That is, lactic acid fermented egg white can be used as a serum cholesterol lowering material.
- lactic acid-fermented egg white is obtained from koji by adding lactic acid bacteria to an aqueous solution containing egg white and lactic acid bacteria-assimilating sugars.
- Lactic acid fermented egg white has the effect of significantly lowering serum total cholesterol (TC) without lowering serum high density lipoprotein cholesterol (HDL-C).
- TC total cholesterol
- HDL-C serum high density lipoprotein cholesterol
- lactic acid fermented egg white is considered to have an action of catabolizing cholesterol in the body to bile acid to promote exudation.
- lactic acid fermented egg white has a good texture and delicious taste with less egg-specific odor.
- egg white is a product obtained by splitting an egg of a bird such as a chicken and separating the yolk, which is obtained industrially, or sterilized, frozen, concentrated or diluted. Specific ingredients such as those from which lysozyme and avidin have been removed, those that have been dried, and the like that have been rehydrated. Egg yolk and other egg-derived components may be included to such an extent that the effect is not affected.
- lactic acid fermentation means that lactic acid bacteria are fermented with preferably 10 3 to 10 8 , more preferably 10 5 to 10 7 per lmL.
- the lactic acid bacteria used for this are not particularly limited, and the genus Lactobacillus (for example, Lactobacillus bu lgaricus) and Streptococcus 7 (for example, streptococcus thermophilus. Ratatococcus (for example, Lactococcus lactis), Leuconostoc (for example, Leuconostoc cremoris.), Enterococcus (for example, Enterococcus fa eca lis etc.)
- Japanese Patent Application Laid-Open No. 2002-65203 discloses a method for reducing or removing cholesterol by ingesting lactic acid bacteria. According to this publication, it is considered that the decrease in cholesterol due to the intake of lactic acid bacteria is due to the adsorption or uptake of cholesterol into the cells. Further, for example, Japanese Patent Application Laid-Open No. 2003-306436 discloses a method for suppressing an increase in serum cholesterol by taking live lactic acid bacteria. According to this publication, the increase in serum cholesterol due to ingestion of live lactic acid bacteria is due to the suppression of cholesterol absorption in the intestinal tract and the absorption of cholesterol by cholesterol and bile acids. This is thought to be due to being discharged from the body.
- lactic acid bacteria both live and dead, have an action of adsorbing (binding) to cholesterol and exhibiting a cholesterol-lowering action by inhibiting the absorption of cholesterol into the body and the action of excreting cholesterol in the stool. Is done.
- the reduction of serum cholesterol by ingesting lactic acid fermented egg white according to the present invention mainly promotes cholesterol metabolism by promoting catabolism of the body to bile acids. It is inferred that the basis for this is that in Table 5 described later, the fermented egg white group (the group that ingested lactic acid fermented egg white) has higher bile acid excretion than the control group (the group that did not ingest lactic acid fermented egg white). It is shown.
- the serum cholesterol-lowering material of the present invention can have various forms (eg, microcolloid, powder, cream, paste, jelly).
- serum collagen can be obtained by processing lactic acid fermented egg white into an appropriate form according to the application.
- the terol reducing material can be obtained in various forms.
- lactic acid bacteria can be obtained by adding lactic acid bacteria to an aqueous solution containing egg white and lactic acid bacteria-assimilating saccharides, followed by fermentation, and then homogenizing to obtain a microcolloidal lactic acid fermented egg white (details will be described later). ).
- a food composition or a pharmaceutical composition which will be described later, using the microcolloidal lactic acid fermented egg white, the lactic acid fermented egg white can be uniformly dispersed in the food composition or the pharmaceutical composition.
- the lactic acid fermented egg white of the present invention can be obtained as a powder by drying (for example, freeze drying, spray drying, vacuum drying) the microcolloidal lactic acid fermented egg white. Powdered lactic acid fermented egg white is easy to handle because of its light weight. In addition, by adding powdered lactic acid fermented egg white into the food composition or pharmaceutical composition, the lactic acid fermented egg white can be uniformly dispersed.
- the serum cholesterol-lowering material of the present invention may be used as one of the ingredients of foods, pharmaceuticals, feeds and the like, or may be used as it is as foods, pharmaceuticals, feeds and the like.
- the serum cholesterol-lowering material of the present invention can be used as a component of a food composition or a pharmaceutical composition described later.
- lactic acid fermented egg white has a good texture and taste that has a low egg-specific odor, so it can be used at the time of feeding by using it as a component of a food composition or pharmaceutical composition described below. It does not cause a sense of incongruity in the odor, or harm the flavor of other ingredients.
- P H of the serum cholesterol lowering material available food and pharmaceutical compositions of the present invention is not particularly limited.
- the food composition and pharmaceutical composition using the serum cholesterol lowering material of the present invention can be used by ingesting humans and animals other than humans.
- the method for producing a serum cholesterol-lowering material of the present invention includes a step of adding lactic acid bacteria to an aqueous solution containing egg white and lactic acid bacteria-assimilating sugars and fermenting them. By this step, lactic acid fermented egg white can be obtained.
- the temperature for lactic acid fermentation is preferably 25 to 50 ° C, more preferably the optimum temperature for culturing lactic acid bacteria to be used.
- the degree of lactic acid fermentation is the amount of lactic acid at the end of fermentation. A certain degree of acidity of 0.3-2% is preferred.
- Lactic acid bacteria assimilating saccharides include, for example, monosaccharides (such as glucose, galatose, fructose, mannose, N-acetylyldarcosamine), disaccharides (such as latatoose, maltose, sucrose, cerbiose, trehalose), oligosaccharides (Especially those having 3 to 5 monosaccharides bonded thereto), glucose fructose liquid sugar can be added alone or in combination of two or more.
- monosaccharides such as glucose, galatose, fructose, mannose, N-acetylyldarcosamine
- disaccharides such as latatoose, maltose, sucrose, cerbiose, trehalose
- oligosaccharides Especially those having 3 to 5 monosaccharides bonded thereto
- glucose fructose liquid sugar can be added alone or in combination of two or more.
- the addition amount of lactic acid bacteria assimilating saccharide is preferably 1 to 15% of the aqueous solution, more preferably 2 to 10%. If it is less than 1%, the fermentation may not proceed sufficiently due to the lack of lactic acid bacteria assimilating saccharides, whereas if it exceeds 15%, the fermentation may be difficult to proceed due to an increase in osmotic pressure.
- the aqueous solution containing egg white and lactic acid bacteria-assimilating saccharide can further contain 0.05 to 5% by mass, more preferably 0.5 to 2% by mass of egg yolk.
- aqueous solution can further contain 0.05 to 5% by mass, more preferably 0.5 to 2% by mass of egg yolk.
- lactic acid fermentation can be further promoted.
- the mass of egg yolk exceeds 5% by mass, the flavor may be impaired.
- the mass of egg yolk is less than 0.05% by mass, it may not be sufficient to promote lactic acid fermentation.
- lactic acid fermentation may be performed by adding another fermentation promoting substance to the aqueous solution.
- the fermentation promoting substance is not particularly limited as long as it contains components for promoting fermentation, such as vitamins (nicotinic acid, pantothenic acid, piotin, etc.), amino acids, or nucleic acids.
- Examples of fermentation promoting substances include yeast extract, meat extract, casein hydrolyzate, vitamins, coenzymes, and minerals.
- a step of heating an aqueous solution containing egg white and lactic acid bacteria-assimilating saccharide can be further included.
- the heating step can inactivate microbial growth factors (factors that inhibit lactic acid bacteria growth and Z or fermentation).
- the temperature in the heating step is preferably 60 to 110 ° C, more preferably 70 to 95 ° C. If the temperature is lower than 60 ° C, the microbial growth inhibitory factor present in the egg white may not be sufficiently inactivated, resulting in insufficient fermentation. If the temperature exceeds 110 ° C, thermal denaturation will proceed excessively, and browning will be caused by scorching. Commercial use may be difficult.
- the egg white can be heat denatured by heating at 60 to 110 ° C for 10 to 60 minutes.
- heat denaturation of egg white refers to changing the physical properties of egg white, such as aggregation or coagulation of egg white, and the higher the temperature, the shorter the heating time.
- Heat-denaturing egg white has the effect of inactivating lactobacillus growth inhibitory factors such as lysozyme and smoothly promoting lactic acid fermentation.
- a step of homogenizing the fermented product obtained by the step of fermenting can be included.
- homogenization means lactic acid fermentation of an aqueous solution containing egg white and lactic acid bacteria assimilating saccharides to obtain a fermented product, and applying physical external force to the fermented product, This means that the ingredients are uniformly dispersed.
- the method of applying a physical external force is not particularly limited, and examples thereof include straining with a strainer, stirring with a pump, pressurization with a high-pressure homogenizer, and the like.
- pressure crushing with a high-pressure homogenizer is industrially preferred, and the pressure is preferably 10 to 80 MPa, more preferably 30 to 60 MPa.
- the average particle size of the lactic acid fermented egg white obtained by homogenization is preferably 30 ⁇ m or less, more preferably 15 m or less.
- the lactic acid fermented egg white can be uniformly dispersed in the food composition or the pharmaceutical composition, and a smooth texture can be prepared.
- a typical method for producing the serum cholesterol-lowering material of the present invention is described below. Add 2-8% egg white protein, 1-15% lactic acid bacteria assimilating sugars, and 0.5-10% fermentation promoter to water
- the fermented product is homogenized under high pressure. Specifically, homogenization is performed by homogenizing the fermented product at a pressure of 10 to 80 MPa to obtain a creamy lactic acid fermented egg white.
- the food composition having a serum cholesterol lowering action of the present invention contains a serum cholesterol lowering material. That is, the food composition of the present invention contains lactic acid fermented egg white.
- the form of lactic acid fermented egg white added to the food composition of the present invention can be selected according to the application.
- the embodiment of the food composition of the present invention is not particularly limited, but can be, for example, a processed food.
- Processed foods include, for example, confectionery, legume preparations, mayonnaise, dressings, dairy products (milk beverages, fermented milk, lactic acid bacteria beverages, dairy lactic acid bacteria beverages, etc.), processed egg products, cooked foods, beverages (cooling) Beverage) and the like.
- a food preparation can be prepared using the food composition of the present invention as an active ingredient.
- a food preparation in a powder form, a tablet form, a capsule form, a liquid form (such as a drink) can be obtained.
- base materials, excipients, additives, auxiliary materials, bulking agents and the like may be appropriately added to this food preparation.
- the food composition of the present invention may be taken during the intake of a food containing cholesterol, or may be taken before or after the intake of a food containing cholesterol. Or, before eating a food containing cholesterol, mix it with the food and eat it together.
- the pharmaceutical composition having a serum cholesterol lowering effect of the present invention contains a serum cholesterol lowering material as an active ingredient. That is, the pharmaceutical composition having a serum cholesterol lowering action of the present invention contains lactic acid fermented egg white as an active ingredient.
- the administration mode of the pharmaceutical composition of the present invention is not particularly limited, and examples thereof include oral administration and tube administration.
- the timing of administration may be, for example, before meals, after meals, or between meals.
- count of administration is 1 to several times a day, for example.
- the dosage form of the composition of the present invention is not particularly limited.
- the dosage form of the composition of the present invention is not particularly limited.
- the material containing the above-described serum cholesterol-lowering material of the present invention can be added to the following dosage form.
- oral preparations include inner-month ⁇ agents such as tablets, capsules, powders, fine granules, granules, solutions, syrups, and drinks.
- the pharmaceutical composition of the present invention can contain a binder, an excipient, a swelling agent, a lubricant, a sweetener, a flavoring agent and the like together with the serum cholesterol lowering material of the present invention.
- the tablets can also be coated with shellac or sugar.
- the capsule may further contain a liquid carrier such as fats and oils in the above materials.
- Syrups and drinks may contain sweeteners, preservatives, flavoring agents and the like.
- the particle size of the microcolloid-like lactic acid fermented egg white was measured by the following method.
- Measurement method Particle size and particle size distribution were analyzed from the light intensity distribution pattern of diffraction ⁇ scattered light when the particle was irradiated with laser light.
- Measuring device Shimadzu laser diffraction particle size distribution measuring device SALD-200V (Shimadzu Corporation) [0055] 4. 1. Example 1
- a cream mix was prepared by stirring 3 kg of an aqueous phase consisting of 34% liquid egg white, 6% sucrose, 0.5% egg yolk, 0.05% yeast extract, 0.15% 50% lactic acid, and 59.3% water.
- the resulting cream mix was heated at 75 ° C for 10 minutes, then added with 0.01% lactic acid bacteria starter (Lacto bacillus bulearicus, Streptococcus Thermophilus), fermented at 42 ° C for 24 hours, and then 70-90 °
- lactic acid bacteria starter Laco bacillus bulearicus, Streptococcus Thermophilus
- the lactic acidity was 0.7%.
- This fermented product was crushed under pressure at a pressure of 30 MPa using a high-pressure homogenizer to obtain a microcolloid-like lactic acid fermented egg white having an average particle size of 0.1 to 2.0 m.
- a cream mix was prepared by stirring 3 kg of an aqueous phase consisting of 50% liquid egg white, 9% glucose fructose liquid sugar, 0.05% yeast extract, 0.5% nonfat dry milk, 0.15% 50% lactic acid, and 40.3% water.
- the resulting cream mix was heated at 75 ° C for 10 minutes, and then lactic acid bacteria starter 0.01% (Lactococcus lactis subs. Lactis ⁇ Leuconostoc mesenteroides subsp. Cremoris, 3 ⁇ 4tre ptococcus diacetvlactis. Lactococcus lactis subsp. cremoris).
- the mixture was sterilized by heating at 70 to 90 ° C to obtain a fermented product containing a sour cream-like fragrance component having a pH of 4.2 to 4.5.
- the lactic acid acidity was 0.6%.
- the fermented product was crushed under pressure at a pressure of 50 MPa using a high-pressure homogenizer to obtain a microcolloid-like lactic acid fermented egg white having an average particle size of 0.1 to 2.0 m.
- Example 2 the lactic acid fermented egg white obtained in Example 1 was freeze-dried and used as a sample for animal experiments to confirm the effect of improving serum cholesterol.
- the test methods, evaluation items and measurement methods, and test results are shown below.
- Rat Wistar strain, male, 6 weeks old (at the start of test meal administration), purchased from Japan SLC Co., Ltd.
- Lactic acid fermented egg white The lactic acid fermented egg white obtained in Example 1 was freeze-dried (loss on drying 2.4%).
- Control group Group fed with 20% casein feed ⁇ ⁇ ⁇ 5
- Fermented egg white group Group fed with 10% lactate fermented egg white and 16.1% casein ... 5 animals
- the feed used in (A) the control group and (B) the fermented egg white group was adjusted with casein and j8-corn starch so that the protein content was equal.
- Table 1 shows the feed composition.
- the feed conformed to the AIN-93G composition and was formulated with 5% lard and 2% soybean oil as lipids. Furthermore, 1% cholesterol and 0.25% sodium cholate were added to provide a feed that easily increased serum cholesterol concentration.
- the control diet contained 20% casein as a feed protein, and the fermented egg white diet was formulated with 10% lactic acid fermented egg white so that the protein content was equal to that of the control diet. All Body formulation was adjusted with j8-corn starch. The conditioned diet was also the control diet, except cholesterol and sodium cholate.
- Protein content Casein 8 4% (Analytical yeast industry analysis value) Fermented egg white 33% (Analysis value)
- Rats were housed in individual cages after delivery and acclimated to the environment for 2 days. During this time, the animals were given a commercial chow (trade name “PMI Nutrition International Lab. Diet (registered trademark) 5002”). Two days later, the feed was switched to a conditioned diet to acclimate to the powdered diet. After feeding the acclimatized diet for 11 days, group the animals so that their average weights are equal, and cut the feed into test foods. Replaced.
- feces were collected for 3 days up to the 21st day on the 18th day after administration of the test food, and used for fat analysis after freeze-drying.
- TC total cholesterol
- HDL-C high density lipoprotein cholesterol
- TG neutral fat
- fecal lipid dry weight, bile acid Excretion, neutral sterol excretion
- Serum lipid concentration was measured using the following kit.
- TC concentration Detaminaichi TC555 (Kyowa Medettas Co., Ltd.)
- HDL C Concentration HDL Cholesterol E Test KO (Wako Pure Chemical Industries, Ltd.)
- TG Concentration Triglyceride ⁇ —Test KO (Wako Pure Chemical Industries, Ltd.)
- the amount of lipid in feces was measured using the following kit.
- Bile acid excretion Total bile acid Test KO (Wako Pure Chemical Industries, Ltd.)
- Neutral sterol excretion measured by gas chromatography after saponification
- the measuring equipment and columns used in gas chromatography and the measuring conditions are as follows.
- the total amount of cholesterol and the mass of coprostanol (an intestinal bacterial metabolite of cholesterol) was calculated as neutral sterol excretion.
- Table 2 shows body weight and weight gain
- Table 3 shows food intake and feed efficiency
- Table 5 shows the dry weight of feces and the amount of bile acids and neutral sterol excreted. According to Table 5, there was no significant difference between the two groups in dry feces, bile acid excretion, and neutral sterol excretion, but in fermented egg white group, bile acid excretion The value was higher than that of the control group.
- the fermented egg white group has a function of lowering serum total cholesterol without lowering serum high-density lipoprotein cholesterol compared to the control group.
- microcolloid-like fermented lactic acid egg white obtained in Example 1 was freeze-dried and mixed with an appropriate amount of lactose to make a tablet using a tableting machine to prepare a pharmaceutical composition.
- the tablet obtained in Application Example 1 was coated with a coating pan and sugar-coated by a conventional method to obtain a high-serum cholesterol-compatible food of sugar-coated tablet type. 4. 6. Application Example 3
- a beverage blended with the lactic acid fermented egg white obtained in Example 1 was prepared by the following formulation. (composition)
- the total mass of the above components was made 100%. This was hot-packed in a 125 mL glass bottle (filling temperature 95 ° C.), sealed, and cooled to obtain a lactic acid fermented egg white blended beverage of this application example. When the lactic acid fermented egg white blended beverage of this application example was sampled, the flavor and texture were good.
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Abstract
An agent for reducing the serum cholesterol level comprising a lactic acid-fermented albumen; a food composition having an effect of reducing the serum cholesterol level which comprises the lactic acid-fermented albumen; a pharmaceutical composition having an effect of reducing the serum cholesterol level which comprises the lactic acid-fermented albumen as an active ingredient; and a process for producing an agent for reducing the serum cholesterol level, comprising adding a lactic acid bacterium to an aqueous albumen solution and fermenting the resulting solution to produce a lactic acid-fermented albumen.
Description
血清コレステロール低下材およびその製造方法、ならびに血清コレステロ ール低下作用を有する食品組成物および医薬組成物 Serum cholesterol lowering material and method for producing the same, and food composition and pharmaceutical composition having serum cholesterol lowering action
技術分野 Technical field
[0001] 本発明は、乳酸発酵卵白を含む血清コレステロール低下材およびその製造方法、 ならびに血清コレステロール低下作用を有する食品組成物および医薬組成物に関 する。 [0001] The present invention relates to a serum cholesterol lowering material containing lactic acid fermented egg white, a method for producing the same, and a food composition and a pharmaceutical composition having a serum cholesterol lowering effect.
背景技術 Background art
[0002] 近年、食生活等の生活習慣やストレス等に起因する血清コレステロールの上昇が、 動脈硬化や虚血性心疾患等の重篤な循環器疾患の引き金となることが明らかになつ ており、大きな社会問題となっている。 [0002] In recent years, it has become clear that an increase in serum cholesterol resulting from lifestyle habits such as eating habits and stress, etc., triggers serious cardiovascular diseases such as arteriosclerosis and ischemic heart disease, It is a big social problem.
[0003] そこで、摂取する脂質の低減や、オメガ 3Zオメガ 6バランスが改善された食事療法 や、食餌性コレステロールが制限された食事療法が推奨されている。例えば、特開 2 [0003] Therefore, diets that reduce ingested lipids, improve omega-3Z omega-6 balance, and diets that restrict dietary cholesterol are recommended. For example, JP-A-2
002— 65203号公報には乳酸菌を生菌体として摂取する方法が開示され、特開 20No. 002-65203 discloses a method for ingesting lactic acid bacteria as viable cells.
03 - 306436号公報には乳酸菌の培養物を有効成分とする血清コレステロール上 昇抑制剤が開示されている。すなわち、上記文献には、特定の培地により乳酸菌を 培養し、得られた生菌体やその培養液を摂取することにより血清コレステロールを低 下できることが開示されている。 No. 03-306436 discloses a serum cholesterol elevation inhibitor containing a culture of lactic acid bacteria as an active ingredient. That is, the above-mentioned document discloses that serum cholesterol can be lowered by culturing lactic acid bacteria in a specific medium and ingesting the obtained living cells and the culture solution thereof.
[0004] し力しながら、生菌体ゃ培養液は食習慣がなぐ恒常的に摂取するのに抵抗感が ある。また、乳酸菌または酵母で乳等を発酵させて得られる食品として発酵乳が広く 知られているが、発酵乳は独特の風味を有するため食品への応用が制限され、特有 の風味を嫌うものもおり、汎用性の面で充分満足のいくものではない。 [0004] However, the viable cell culture solution is resistant to ingestion constantly without eating habits. Fermented milk is widely known as a food obtained by fermenting milk etc. with lactic acid bacteria or yeast, but fermented milk has a unique flavor, so its application to food is restricted and some foods that dislike a particular flavor Therefore, it is not satisfactory in terms of versatility.
発明の開示 Disclosure of the invention
[0005] 本発明の目的は、血清高密度リポ蛋白質コレステロールを低下させることなぐ血清 総コレステロールを低下させ、しかも風味に優れ、また食品に添カ卩した際食品の風味 を損なうことなく調製することが可能な、乳酸発酵卵白を含む血清コレステロール低 下材を提供することである。
[0006] また、本発明の目的は、前記血清コレステロール低下材を含む、血清コレステロ一 ル低下作用を有する食品組成物および医薬組成物を提供することである。 [0005] An object of the present invention is to reduce serum total cholesterol without lowering serum high-density lipoprotein cholesterol, and to be excellent in flavor and prepared without impairing the flavor of food when added to food. It is possible to provide a serum cholesterol lowering material containing lactic acid fermented egg white. [0006] In addition, an object of the present invention is to provide a food composition and a pharmaceutical composition having a serum cholesterol lowering action, comprising the serum cholesterol lowering material.
[0007] 本発明者等は、上記目的を達成すベぐ卵白の乳酸発酵物の生理機能について 鋭意研究を重ねた結果、意外にも血清高密度リポ蛋白質コレステロールを低下させ ることなく、血清総コレステロールを有意に低下させ、し力も風味に優れた組成物が 調製可能であることを見出し、本発明を完成するに至った。 [0007] As a result of intensive studies on the physiological functions of fermented egg white lactic acid that achieves the above-mentioned object, the present inventors have unexpectedly found that serum total density lipoprotein cholesterol is not reduced without reducing serum high-density lipoprotein cholesterol. It has been found that a composition that significantly reduces cholesterol and has excellent strength and flavor can be prepared, and the present invention has been completed.
[0008] (1)本発明の血清コレステロール低下材は、乳酸発酵卵白を含む。 [0008] (1) The serum cholesterol-lowering material of the present invention contains lactic acid fermented egg white.
[0009] ここで、上記本発明の血清コレステロール低下材にお 、て、前記乳酸発酵卵白は、 卵白および乳酸菌資化性糖類を含む水溶液に乳酸菌を添加して発酵させることによ り得ることがでさる。 Here, in the serum cholesterol-lowering material of the present invention, the lactic acid fermented egg white can be obtained by adding lactic acid bacteria to an aqueous solution containing egg white and lactic acid bacteria-assimilating saccharides and fermenting them. I'll do it.
[0010] (2)本発明の血清コレステロール低下作用を有する食品組成物は、上記本発明の 血清コレステロール低下材を含む。 [0010] (2) The food composition having a serum cholesterol lowering action of the present invention comprises the serum cholesterol lowering material of the present invention.
[0011] (3)本発明の血清コレステロール低下作用を有する医薬組成物は、上記本発明の 血清コレステロール低下材を有効成分として含む。 [0011] (3) The pharmaceutical composition having a serum cholesterol lowering action of the present invention comprises the serum cholesterol lowering material of the present invention as an active ingredient.
[0012] (4)本発明の血清コレステロール低下材の製造方法は、卵白および乳酸菌資化性 糖類を含む水溶液に乳酸菌を添加して発酵させる工程を含む。 [0012] (4) The method for producing a serum cholesterol-lowering material of the present invention includes a step of adding lactic acid bacteria to an aqueous solution containing egg white and lactic acid bacteria-assimilating saccharides for fermentation.
[0013] ここで、上記本発明の血清コレステロール低下材の製造方法において、前記発酵 させる工程を行なう前に、前記水溶液を加熱する工程をさらに含むことができる。 [0013] Here, the method for producing a serum cholesterol lowering material of the present invention may further include a step of heating the aqueous solution before performing the fermentation step.
[0014] また、ここで、上記本発明の血清コレステロール低下材の製造方法にぉ 、て、前記 発酵させる工程により得られた発酵物を均質ィ匕する工程をさらに含むことができる。 [0014] Here, the method for producing a serum cholesterol lowering material of the present invention may further include a step of homogenizing the fermented product obtained by the fermentation step.
[0015] また、ここで、上記本発明の血清コレステロール低下材の製造方法にぉ 、て、前記 水溶液はさらに、卵黄を 0. 05〜5質量％含むことができる。 [0015] Here, in the method for producing a serum cholesterol lowering material of the present invention, the aqueous solution may further contain 0.05 to 5% by mass of egg yolk.
[0016] 本発明の血清コレステロール低下材は、乳酸発酵卵白を含むことにより、血清高密 度リポ蛋白質コレステロールを低下させることなぐ血清総コレステロールを低下させ 、し力も風味に優れることより、有用な高コレステロール改善材を得ることができる。ま た、本発明の血清コレステロール低下材を用いることにより、無理なく摂食または摂 取可能な食品組成物または医薬組成物を得ることができる。 [0016] The serum cholesterol-lowering material of the present invention contains lactic acid fermented egg white, thereby lowering serum total cholesterol without lowering serum high-density lipoprotein cholesterol, and having high strength and flavor. An improvement material can be obtained. In addition, by using the serum cholesterol lowering material of the present invention, a food composition or a pharmaceutical composition that can be fed or taken without difficulty can be obtained.
[0017] 本発明の食品組成物および医薬組成物は安全性が高ぐ食感および風味に優れ
ており、かつ、優れた血清コレステロール低下作用を有する。本発明の食品組成物ま たは医薬糸且成物を摂食または摂取することにより、高脂血症を予防または改善するこ とがでさる。 [0017] The food composition and pharmaceutical composition of the present invention are highly safe and excellent in texture and flavor. And has an excellent serum cholesterol lowering effect. Hyperlipidemia can be prevented or ameliorated by eating or ingesting the food composition or pharmaceutical yarn composition of the present invention.
発明を実施するための最良の形態 BEST MODE FOR CARRYING OUT THE INVENTION
[0018] 以下、本発明につ 、て説明する。なお、本発明にお 、て、「％」は「質量％」を意味 する。 [0018] Hereinafter, the present invention will be described. In the present invention, “%” means “mass%”.
[0019] 1.血清コレステロール低下材およびその製造方法 [0019] 1. Serum cholesterol lowering material and method for producing the same
1. 1.血清コレステロール低下材 1. 1. Serum cholesterol lowering material
本発明の血清コレステロール低下材は、乳酸発酵卵白を含む。すなわち、乳酸発 酵卵白は血清コレステロール低下材として使用可能である。本発明において、乳酸 発酵卵白は、卵白および乳酸菌資化性糖類を含む水溶液に乳酸菌を添加して発酵 させること〖こより得られる。 The serum cholesterol lowering material of the present invention contains lactic acid fermented egg white. That is, lactic acid fermented egg white can be used as a serum cholesterol lowering material. In the present invention, lactic acid-fermented egg white is obtained from koji by adding lactic acid bacteria to an aqueous solution containing egg white and lactic acid bacteria-assimilating sugars.
[0020] 乳酸発酵卵白は、血清高密度リポ蛋白質コレステロール (HDL— C)を低下させる ことなぐ血清総コレステロール (TC)を有意に低下させる作用を有する。また、乳酸 発酵卵白は、体内コレステロールを胆汁酸に異化して体外排出を促進する作用を有 すると考えられる。そのうえ、乳酸発酵卵白は卵特有の臭いが少なぐ食感が良くか つ美味である。 [0020] Lactic acid fermented egg white has the effect of significantly lowering serum total cholesterol (TC) without lowering serum high density lipoprotein cholesterol (HDL-C). In addition, lactic acid fermented egg white is considered to have an action of catabolizing cholesterol in the body to bile acid to promote exudation. In addition, lactic acid fermented egg white has a good texture and delicious taste with less egg-specific odor.
[0021] 本発明において、卵白とは、鶏等鳥類の卵を割卵し卵黄を分離したものであり、ェ 業的に得られるもの、またこれを殺菌、凍結したもの、濃縮または希釈したもの、特定 の成分、例えばリゾチームやアビジンを除去したもの、乾燥させたものを水戻ししたも の、等を含む。効果に影響を及ぼさない程度に卵黄やその他の卵由来の成分を含 んでいても差し支えない。 [0021] In the present invention, egg white is a product obtained by splitting an egg of a bird such as a chicken and separating the yolk, which is obtained industrially, or sterilized, frozen, concentrated or diluted. Specific ingredients such as those from which lysozyme and avidin have been removed, those that have been dried, and the like that have been rehydrated. Egg yolk and other egg-derived components may be included to such an extent that the effect is not affected.
[0022] 本発明において、乳酸発酵とは、乳酸菌を lmLあたり好ましくは 103〜108、さらに 好ましくは 105〜107供し発酵することをいう。これに供される乳酸菌は特に限定され ず、ヨーグルトやチーズ製造に利用されるラクトバチルス属（例えば、 Lactobacillus bu lgaricus等)、ストレプトコッ 7ス属 (例 ば、 streptococcus thermophilus. atreptococcu s diacetylactis等)、ラタトコッカス属（例えば、 Lactococcus lactis等)、ロイコノストック 属 (例えば、 Leuconostoc cremoris.等)、ェンテロコッカス属 (例えば、 Enterococcus fa
ecalis等）等が例示できる [0022] In the present invention, lactic acid fermentation means that lactic acid bacteria are fermented with preferably 10 3 to 10 8 , more preferably 10 5 to 10 7 per lmL. The lactic acid bacteria used for this are not particularly limited, and the genus Lactobacillus (for example, Lactobacillus bu lgaricus) and Streptococcus 7 (for example, streptococcus thermophilus. Ratatococcus (for example, Lactococcus lactis), Leuconostoc (for example, Leuconostoc cremoris.), Enterococcus (for example, Enterococcus fa eca lis etc.)
[0023] 本発明において、乳酸発酵卵白が血清高密度リポ蛋白質コレステロールを低下さ せることなぐ血清総コレステロールを有意に低下させる作用機序は明らかではない 力 乳酸発酵卵白の摂取によりコレステロール代謝を促進する効果が認められる。中 でも、卵白の乳酸発酵過程で生成する分解物等が血清コレステロール低下作用を奏 している可能性があると推察される。 [0023] In the present invention, the mechanism of action by which lactic acid fermented egg white significantly lowers serum total cholesterol without lowering serum high density lipoprotein cholesterol is not clear. Force Ingestion of lactic acid fermented egg white promotes cholesterol metabolism The effect is recognized. Among these, it is speculated that degradation products generated during the lactic acid fermentation process of egg white may have a serum cholesterol lowering effect.
[0024] 一方、例えば特開 2002— 65203号公報には、乳酸菌の摂取によるコレステロ一 ルの低減または除去方法が開示されている。この公報によれば、乳酸菌の摂取によ るコレステロールの低下は、菌体へのコレステロールの吸着または取り込みによると 考えられている。また、例えば特開 2003— 306436号公報には、乳酸菌生菌の摂 取による血清コレステロールの上昇抑制方法が開示されている。この公報によれば、 乳酸菌生菌の摂取による血清コレステロールの上昇抑制は、菌体が腸管内でコレス テロールの吸収を抑制することや、菌体がコレステロールおよび胆汁酸に吸着するこ とによりコレステロールが体外排出されることによるものと考えられている。 [0024] On the other hand, for example, Japanese Patent Application Laid-Open No. 2002-65203 discloses a method for reducing or removing cholesterol by ingesting lactic acid bacteria. According to this publication, it is considered that the decrease in cholesterol due to the intake of lactic acid bacteria is due to the adsorption or uptake of cholesterol into the cells. Further, for example, Japanese Patent Application Laid-Open No. 2003-306436 discloses a method for suppressing an increase in serum cholesterol by taking live lactic acid bacteria. According to this publication, the increase in serum cholesterol due to ingestion of live lactic acid bacteria is due to the suppression of cholesterol absorption in the intestinal tract and the absorption of cholesterol by cholesterol and bile acids. This is thought to be due to being discharged from the body.
[0025] すなわち、乳酸菌は生菌'死菌ともに、コレステロールとの吸着 (結合)作用を有し、 体内へのコレステロールの吸収阻害および便中へのコレステロール排出作用により、 コレステロール低下作用を奏すると推察される。 [0025] That is, it is speculated that lactic acid bacteria, both live and dead, have an action of adsorbing (binding) to cholesterol and exhibiting a cholesterol-lowering action by inhibiting the absorption of cholesterol into the body and the action of excreting cholesterol in the stool. Is done.
[0026] これに対して、上述したように、本発明にかかる乳酸発酵卵白の摂取による血清コ レステロール低下は主に、体内コレステロール力 胆汁酸への異化が促進されること により、コレステロール代謝が促進されることによると推察される。その根拠として、後 述する表 5には、発酵卵白群 (乳酸発酵卵白を摂取した群)では、対照群 (乳酸発酵 卵白を摂取しな 、群)よりも胆汁酸排出量が多 、ことが示されて 、る。 [0026] On the other hand, as described above, the reduction of serum cholesterol by ingesting lactic acid fermented egg white according to the present invention mainly promotes cholesterol metabolism by promoting catabolism of the body to bile acids. It is inferred that The basis for this is that in Table 5 described later, the fermented egg white group (the group that ingested lactic acid fermented egg white) has higher bile acid excretion than the control group (the group that did not ingest lactic acid fermented egg white). It is shown.
[0027] すなわち、乳酸発酵卵白の摂取による血清コレステロール低下は、乳酸菌のみの 摂取によるコレステロール低減の作用機序とは異なる作用機序によるものと推察され る。 [0027] That is, it is speculated that the reduction in serum cholesterol due to the intake of lactic acid fermented egg white is due to an action mechanism different from the action mechanism of cholesterol reduction due to the intake of lactic acid bacteria alone.
[0028] 本発明にお 、て、本発明の血清コレステロール低下材は種々の形態（例えば、マイ クロコロイド状、粉末状、クリーム状、ペースト状、ゼリー状)を有することができる。す なわち、乳酸発酵卵白を用途に応じて適切な形態に加工することにより、血清コレス
テロール低下材を種々の形態にて得ることができる。 In the present invention, the serum cholesterol-lowering material of the present invention can have various forms (eg, microcolloid, powder, cream, paste, jelly). In other words, serum collagen can be obtained by processing lactic acid fermented egg white into an appropriate form according to the application. The terol reducing material can be obtained in various forms.
[0029] 例えば、卵白および乳酸菌資化性糖類を含む水溶液に乳酸菌を添加して発酵さ せた後、均質化することにより、マイクロコロイド状の乳酸発酵卵白を得ることができる (詳しくは後述する)。このマイクロコロイド状の乳酸発酵卵白を用いて後述する食品 組成物または医薬組成物を製造することにより、食品組成物または医薬組成物中に 乳酸発酵卵白を均一に分散させることができる。 [0029] For example, lactic acid bacteria can be obtained by adding lactic acid bacteria to an aqueous solution containing egg white and lactic acid bacteria-assimilating saccharides, followed by fermentation, and then homogenizing to obtain a microcolloidal lactic acid fermented egg white (details will be described later). ). By producing a food composition or a pharmaceutical composition, which will be described later, using the microcolloidal lactic acid fermented egg white, the lactic acid fermented egg white can be uniformly dispersed in the food composition or the pharmaceutical composition.
[0030] あるいは、例えば、このマイクロコロイド状の乳酸発酵卵白を乾燥 (例えば、凍結乾 燥，噴霧乾燥，真空乾燥)することにより、本発明の乳酸発酵卵白を粉末として得るこ ともできる。粉末状の乳酸発酵卵白は重量が軽いため、取り扱いが容易である。また 、食品組成物または医薬組成物中に粉末状の乳酸発酵卵白を添加することにより、 乳酸発酵卵白を均一に分散させることができる。 [0030] Alternatively, for example, the lactic acid fermented egg white of the present invention can be obtained as a powder by drying (for example, freeze drying, spray drying, vacuum drying) the microcolloidal lactic acid fermented egg white. Powdered lactic acid fermented egg white is easy to handle because of its light weight. In addition, by adding powdered lactic acid fermented egg white into the food composition or pharmaceutical composition, the lactic acid fermented egg white can be uniformly dispersed.
[0031] 本発明の血清コレステロール低下材は、食品、医薬品、飼料等の配合成分の一つ として使用してもよぐあるいはそのまま食品、医薬品、飼料等として使用してもよい。 [0031] The serum cholesterol-lowering material of the present invention may be used as one of the ingredients of foods, pharmaceuticals, feeds and the like, or may be used as it is as foods, pharmaceuticals, feeds and the like.
[0032] すなわち、本発明の血清コレステロール低下材は、後述する食品組成物や医薬組 成物の成分として使用することができる。また、上述したように、乳酸発酵卵白は卵特 有の臭いが少なぐ食感が良くかつ美味であるため、後述する食品組成物や医薬組 成物の成分として使用することにより、摂食時に食感ゃ臭 、に違和感を生じさせたり 、他の成分の風味を害したりすることがない。 [0032] That is, the serum cholesterol-lowering material of the present invention can be used as a component of a food composition or a pharmaceutical composition described later. In addition, as mentioned above, lactic acid fermented egg white has a good texture and taste that has a low egg-specific odor, so it can be used at the time of feeding by using it as a component of a food composition or pharmaceutical composition described below. It does not cause a sense of incongruity in the odor, or harm the flavor of other ingredients.
[0033] 本発明の血清コレステロール低下材が使用可能な食品組成物および医薬組成物 の PHは特に限定されない。また、本発明の血清コレステロール低下材を用いた食品 組成物および医薬組成物は、ヒトおよびヒト以外の動物に摂取させることにより使用 可能である。 [0033] P H of the serum cholesterol lowering material available food and pharmaceutical compositions of the present invention is not particularly limited. The food composition and pharmaceutical composition using the serum cholesterol lowering material of the present invention can be used by ingesting humans and animals other than humans.
[0034] 1. 2.血清コレステロール低下材の製造方法 [0034] 1. 2. Method for producing serum cholesterol-lowering material
本発明の血清コレステロール低下材の製造方法は、卵白および乳酸菌資化性糖 類を含む水溶液に乳酸菌を添加して発酵させる工程を含む。この工程により乳酸発 酵卵白を得ることができる。 The method for producing a serum cholesterol-lowering material of the present invention includes a step of adding lactic acid bacteria to an aqueous solution containing egg white and lactic acid bacteria-assimilating sugars and fermenting them. By this step, lactic acid fermented egg white can be obtained.
[0035] 上記発酵工程において、乳酸発酵の温度は 25〜50°Cが好ましぐ使用する乳酸 菌の培養至適温度がさらに好ましい。また、乳酸発酵の程度は、発酵終了時の乳酸
酸度が 0.3〜2%である程度が好ましい。 [0035] In the fermentation step, the temperature for lactic acid fermentation is preferably 25 to 50 ° C, more preferably the optimum temperature for culturing lactic acid bacteria to be used. Also, the degree of lactic acid fermentation is the amount of lactic acid at the end of fermentation. A certain degree of acidity of 0.3-2% is preferred.
[0036] 卵白を乳酸発酵させる際、乳酸菌資化性糖類を添加することにより、発酵効率を改 善させることができる。乳酸菌資化性糖類としては、例えば、単糖類 (グルコース、ガ ラタトース、フルクトース、マンノース、 N—ァセチルダルコサミンなど）、二糖類（ラタト ース、マルトース、スクロース、セルビオース、トレハロースなど）、オリゴ糖類（特に 3〜 5個の単糖類が結合しているもの）、ブドウ糖果糖液糖を単独でまたは 2種以上を組 み合わせて添加することができる。乳酸菌資化性糖類の添加量は水溶液の 1〜 15 %が好ましぐ 2〜10%がさらに好ましい。 1%未満では乳酸菌資化性糖類不足によ り発酵が十分には進行しない場合があり、一方、 15%を超えると浸透圧上昇により発 酵が進行しにくくなる場合がある。 [0036] When the egg white is subjected to lactic acid fermentation, fermentation efficiency can be improved by adding lactic acid bacteria-assimilating sugars. Lactic acid bacteria assimilating saccharides include, for example, monosaccharides (such as glucose, galatose, fructose, mannose, N-acetylyldarcosamine), disaccharides (such as latatoose, maltose, sucrose, cerbiose, trehalose), oligosaccharides (Especially those having 3 to 5 monosaccharides bonded thereto), glucose fructose liquid sugar can be added alone or in combination of two or more. The addition amount of lactic acid bacteria assimilating saccharide is preferably 1 to 15% of the aqueous solution, more preferably 2 to 10%. If it is less than 1%, the fermentation may not proceed sufficiently due to the lack of lactic acid bacteria assimilating saccharides, whereas if it exceeds 15%, the fermentation may be difficult to proceed due to an increase in osmotic pressure.
[0037] また、卵白および乳酸菌資化性糖類を含む水溶液はさらに、卵黄を 0. 05〜5質量 %含むことができ、 0. 5〜2質量％含むことがより好ましい。前記水溶液において卵 黄の含有量が 0. 05〜5質量％であることにより、乳酸発酵をさらに促進させることが できる。卵黄の質量が 5質量％を超えると風味が損なわれる場合があり、一方、卵黄 の質量が 0. 05質量％未満であると、乳酸発酵を促進させるのに十分ではない場合 がある。 [0037] The aqueous solution containing egg white and lactic acid bacteria-assimilating saccharide can further contain 0.05 to 5% by mass, more preferably 0.5 to 2% by mass of egg yolk. When the content of egg yolk in the aqueous solution is 0.05 to 5% by mass, lactic acid fermentation can be further promoted. If the mass of egg yolk exceeds 5% by mass, the flavor may be impaired. On the other hand, if the mass of egg yolk is less than 0.05% by mass, it may not be sufficient to promote lactic acid fermentation.
[0038] さらに、前記水溶液に他の発酵促進物質を添加して乳酸発酵させてもよい。発酵 促進物質としては、発酵を促進するための成分、例えば、ビタミン (ニコチン酸、パント テン酸、ピオチンなど）、アミノ酸、または核酸を含んでいるものであれば特に限定さ れない。発酵促進物質の例としては、酵母エキス、肉エキス、カゼイン加水分解物、 ビタミン類、補酵素類、ミネラル類を挙げることができる。 [0038] Furthermore, lactic acid fermentation may be performed by adding another fermentation promoting substance to the aqueous solution. The fermentation promoting substance is not particularly limited as long as it contains components for promoting fermentation, such as vitamins (nicotinic acid, pantothenic acid, piotin, etc.), amino acids, or nucleic acids. Examples of fermentation promoting substances include yeast extract, meat extract, casein hydrolyzate, vitamins, coenzymes, and minerals.
[0039] さらに、上記発酵させる工程を行なう前に、卵白および乳酸菌資化性糖類を含む 水溶液を加熱する工程をさらに含むことができる。前記加熱工程により、微生物増殖 因子 (乳酸菌の増殖および Zまたは発酵を抑制する因子)を失活させることができる [0039] Furthermore, before the fermentation step, a step of heating an aqueous solution containing egg white and lactic acid bacteria-assimilating saccharide can be further included. The heating step can inactivate microbial growth factors (factors that inhibit lactic acid bacteria growth and Z or fermentation).
[0040] 加熱工程における温度は、 60〜110°Cが好ましぐ 70〜95°Cがさらに好ましい。 6 0°C未満では卵白中に存在する微生物増殖抑制因子の失活が不十分で発酵不十 分となる場合があり、 110°Cを越えると熱変性が進みすぎ、褐変ゃ焦げ付きによりェ
業的利用が困難になる場合がある。 [0040] The temperature in the heating step is preferably 60 to 110 ° C, more preferably 70 to 95 ° C. If the temperature is lower than 60 ° C, the microbial growth inhibitory factor present in the egg white may not be sufficiently inactivated, resulting in insufficient fermentation. If the temperature exceeds 110 ° C, thermal denaturation will proceed excessively, and browning will be caused by scorching. Commercial use may be difficult.
[0041] 前記加熱工程において、例えば 60〜110°Cで 10〜60分間カロ熱すること〖こより、卵 白を加熱変性させることができる。ここで、卵白の加熱変性とは、卵白の物性に変化 を与えることをいい、例えば卵白の凝集または凝固などのことをいい、高温であれば あるほど加熱時間は短くてよい。卵白を加熱変性させることにより、リゾチーム等の乳 酸菌増殖抑制因子を失活させ、乳酸発酵を円滑に促進する効果がある。 [0041] In the heating step, for example, the egg white can be heat denatured by heating at 60 to 110 ° C for 10 to 60 minutes. Here, heat denaturation of egg white refers to changing the physical properties of egg white, such as aggregation or coagulation of egg white, and the higher the temperature, the shorter the heating time. Heat-denaturing egg white has the effect of inactivating lactobacillus growth inhibitory factors such as lysozyme and smoothly promoting lactic acid fermentation.
[0042] さらに、上記発酵させる工程により得られた発酵物を均質化する工程を含むことが できる。本発明において「均質化」とは、卵白および乳酸菌資化性糖類を含む水溶 液を乳酸発酵させて発酵物を得、この発酵物に物理的な外力を付加することにより、 該発酵物中の成分を均質に分散することをいう。 [0042] Furthermore, a step of homogenizing the fermented product obtained by the step of fermenting can be included. In the present invention, “homogenization” means lactic acid fermentation of an aqueous solution containing egg white and lactic acid bacteria assimilating saccharides to obtain a fermented product, and applying physical external force to the fermented product, This means that the ingredients are uniformly dispersed.
[0043] 物理的な外力を付加する方法としては、特に限定されないが、例えば、ストレーナ 一による裏漉しやポンプ等による攪拌、高圧ホモジナイザー等による加圧等が例示 できる。中でも、高圧ホモジナイザーによる加圧破砕が工業的に好ましぐその圧力 は 10〜80MPaが好ましぐ 30〜60MPaがさらに好ましい。 [0043] The method of applying a physical external force is not particularly limited, and examples thereof include straining with a strainer, stirring with a pump, pressurization with a high-pressure homogenizer, and the like. Among these, pressure crushing with a high-pressure homogenizer is industrially preferred, and the pressure is preferably 10 to 80 MPa, more preferably 30 to 60 MPa.
[0044] 均質化処理により得られる乳酸発酵卵白の平均粒径は 30 μ m以下であることが好 ましぐ 15 m以下であることがより好ましい。平均粒径が 30 m以下であることによ り、食品組成物または医薬組成物中に乳酸発酵卵白を均一に分散させることができ 、かつ、滑らかな食感に調製することが可能となる。 [0044] The average particle size of the lactic acid fermented egg white obtained by homogenization is preferably 30 μm or less, more preferably 15 m or less. When the average particle size is 30 m or less, the lactic acid fermented egg white can be uniformly dispersed in the food composition or the pharmaceutical composition, and a smooth texture can be prepared.
[0045] 本発明の血清コレステロール低下材の代表的な製造方法を以下に示す。卵白タン パク質 2〜8%、乳酸菌資化性糖類 1〜15%、および発酵促進物質 0.5〜10%を水 に加え [0045] A typical method for producing the serum cholesterol-lowering material of the present invention is described below. Add 2-8% egg white protein, 1-15% lactic acid bacteria assimilating sugars, and 0.5-10% fermentation promoter to water
、乳酸を用いて ρΗ5〜7.5に pH調整する。得られた仕込み液を 60〜110°Cで 1 0分間カロ熱し 7こ後、 Lactobacillus bulgancusおよび Streptococcus Thermophilus ¾ra' む乳酸菌スターターを lmLあたり 105〜107になるよう添カ卩し、 25〜50°Cで 8〜48時 間発酵する。発酵終了後、高圧下で発酵物を均質化処理する。具体的には、発酵物 を 10〜80MPaの圧力にてホモゲナイズ処理することにより均質化処理を行な 、、ク リーム状の乳酸発酵卵白を得る。 Adjust the pH to ρΗ5-7.5 using lactic acid. Heat the resulting solution at 60-110 ° C for 10 minutes, then add Lactobacillus bulgancus and Streptococcus Thermophilus ¾ra 'lactic acid bacteria starter to 10 5 -10 7 per mL, 25-50 Ferment for 8 to 48 hours at ° C. After the fermentation, the fermented product is homogenized under high pressure. Specifically, homogenization is performed by homogenizing the fermented product at a pressure of 10 to 80 MPa to obtain a creamy lactic acid fermented egg white.
[0046] 2.食品組成物
本発明の血清コレステロール低下作用を有する食品組成物（以下、単に「食品組 成物」ともいう）は、血清コレステロール低下材を含む。すなわち、本発明の食品組成 物は乳酸発酵卵白を含む。本発明の食品組成物に添加する乳酸発酵卵白の形態 は、用途に応じて選択することができる。 [0046] 2. Food composition The food composition having a serum cholesterol lowering action of the present invention (hereinafter also simply referred to as “food composition”) contains a serum cholesterol lowering material. That is, the food composition of the present invention contains lactic acid fermented egg white. The form of lactic acid fermented egg white added to the food composition of the present invention can be selected according to the application.
[0047] 本発明の食品組成物の態様は特に限定されな 、が、例えば、加工食品であること ができる。加工食品としては、例えば、菓子類、豆類の調製品、マヨネーズ、ドレッシ ング類、酪農製品 (乳飲料、発酵乳、乳酸菌飲料、乳製品乳酸菌飲料など)、加工卵 製品、調理食品、飲料 (清涼飲料など)等が挙げられる。 [0047] The embodiment of the food composition of the present invention is not particularly limited, but can be, for example, a processed food. Processed foods include, for example, confectionery, legume preparations, mayonnaise, dressings, dairy products (milk beverages, fermented milk, lactic acid bacteria beverages, dairy lactic acid bacteria beverages, etc.), processed egg products, cooked foods, beverages (cooling) Beverage) and the like.
[0048] また、本発明の食品組成物を有効成分として、食品製剤 (サプリメント)を調製するこ とができる。この場合、種々の食品素材または飲料品素材を添加することによって、 例えば、粉末状、錠剤状、カプセル状、液状 (ドリンク剤など)などの形態の食品製剤 とすることができる。また、この食品製剤には、基材、賦形剤、添加剤、副素材、増量 剤などを適宜添加してもよ 、。 [0048] In addition, a food preparation (supplement) can be prepared using the food composition of the present invention as an active ingredient. In this case, by adding various food materials or beverage materials, for example, a food preparation in a powder form, a tablet form, a capsule form, a liquid form (such as a drink) can be obtained. In addition, base materials, excipients, additives, auxiliary materials, bulking agents and the like may be appropriately added to this food preparation.
[0049] 本発明の食品組成物は、コレステロールを含有する食品の摂食中に摂取してもよ いし、あるいはコレステロールを含有する食品の摂食前または摂食後に摂取してもよ い。または、コレステロールを含有する食品の摂取前に、該食品と混合してからともに 摂食してちょい。 [0049] The food composition of the present invention may be taken during the intake of a food containing cholesterol, or may be taken before or after the intake of a food containing cholesterol. Or, before eating a food containing cholesterol, mix it with the food and eat it together.
[0050] 3.医薬組成物 [0050] 3. Pharmaceutical composition
本発明の血清コレステロール低下作用を有する医薬組成物（以下、単に「医薬組 成物」ともいう）は、血清コレステロール低下材を有効成分として含む。すなわち、本 発明の血清コレステロール低下作用を有する医薬組成物は、乳酸発酵卵白を有効 成分として含む。 The pharmaceutical composition having a serum cholesterol lowering effect of the present invention (hereinafter also simply referred to as “pharmaceutical composition”) contains a serum cholesterol lowering material as an active ingredient. That is, the pharmaceutical composition having a serum cholesterol lowering action of the present invention contains lactic acid fermented egg white as an active ingredient.
[0051] 本発明の医薬品組成物の投与形態は特に限定されないが、例えば、経口投与、経 管投与などが挙げられる。投与時期は例えば、食前、食後、食間のいずれかであつ てもよい。また、投与回数は例えば 1日 1〜数回である。 [0051] The administration mode of the pharmaceutical composition of the present invention is not particularly limited, and examples thereof include oral administration and tube administration. The timing of administration may be, for example, before meals, after meals, or between meals. Moreover, the frequency | count of administration is 1 to several times a day, for example.
[0052] 本発明の組成物の剤型は特に限定されな!ヽが、経口剤であることができる。例えば[0052] The dosage form of the composition of the present invention is not particularly limited. For example
、上述した本発明の血清コレステロール低下材を含む材料を下記剤型に加ェするこ とがでさる。
[0053] 経口剤としては、例えば、錠剤、カプセル剤、散剤、細粒剤、顆粒剤、液剤、シロッ プ剤、ドリンク剤などの内月 β剤が挙げられる。この場合、本発明の医薬組成物は、本 発明の血清コレステロール低下材とともに、結合剤、賦形剤、膨化剤、滑沢剤、甘味 剤、香味剤などを含むことができる。ここで、錠剤は、シェラックまたは砂糖で被覆す ることもできる。また、カプセル剤は、上記の材料にさらに油脂などの液体担体を含有 させることができる。シロップ剤およびドリンク剤には、甘味剤、防腐剤、色素香味剤 などを含有させてもよい。 The material containing the above-described serum cholesterol-lowering material of the present invention can be added to the following dosage form. [0053] Examples of oral preparations include inner-month β agents such as tablets, capsules, powders, fine granules, granules, solutions, syrups, and drinks. In this case, the pharmaceutical composition of the present invention can contain a binder, an excipient, a swelling agent, a lubricant, a sweetener, a flavoring agent and the like together with the serum cholesterol lowering material of the present invention. Here, the tablets can also be coated with shellac or sugar. The capsule may further contain a liquid carrier such as fats and oils in the above materials. Syrups and drinks may contain sweeteners, preservatives, flavoring agents and the like.
[0054] 4.実施例 [0054] 4. Examples
次に、本発明を実施例及び試験例に基づき、さらに詳細に説明する。なお、本発 明はこれらに限定されるものではない。なお、マイクロコロイド状の乳酸発酵卵白中の 粒子の粒径は以下の方法にて測定した。 Next, the present invention will be described in more detail based on examples and test examples. The present invention is not limited to these. The particle size of the microcolloid-like lactic acid fermented egg white was measured by the following method.
測定方法:粒子にレーザ光を照射した時の回折 Ζ散乱光の光強度分布パターンか ら粒子の大きさおよび粒度分布を解析した。 Measurement method: Particle size and particle size distribution were analyzed from the light intensity distribution pattern of diffraction Ζ scattered light when the particle was irradiated with laser light.
測定装置：島津レーザ回折式粒度分布測定装置 SALD― 200V ( (株)島津製作所) [0055] 4. 1.実施例 1 Measuring device: Shimadzu laser diffraction particle size distribution measuring device SALD-200V (Shimadzu Corporation) [0055] 4. 1. Example 1
液卵白 34%、ショ糖 6%、卵黄 0.5%、酵母エキス 0.05%、 50%乳酸 0.15 %、および水 59.3%からなる水相 3kgを攪拌してクリームミックスを調製した。得 られたクリームミックスを 75°Cで 10分間加熱した後、乳酸菌スターター 0.01% (Lacto bacillus bulearicus、 Streptococcus Thermophilus)を添カ卩し、 42°Cで 24時間発酵を 行なった後、 70〜90°Cで加熱殺菌することにより、 pH4.2のヨーグルト様の芳香成 分を含む発酵物を得た。この乳酸酸度は 0. 7%であった。この発酵物を、高圧ホモ ジナイザーを用いて 30MPaの圧力で加圧破砕し、平均粒経 0. 1〜2. 0 mのマイ クロコロイド状の乳酸発酵卵白を得た。 A cream mix was prepared by stirring 3 kg of an aqueous phase consisting of 34% liquid egg white, 6% sucrose, 0.5% egg yolk, 0.05% yeast extract, 0.15% 50% lactic acid, and 59.3% water. The resulting cream mix was heated at 75 ° C for 10 minutes, then added with 0.01% lactic acid bacteria starter (Lacto bacillus bulearicus, Streptococcus Thermophilus), fermented at 42 ° C for 24 hours, and then 70-90 ° By heat sterilization with C, a fermented product containing a yogurt-like aroma component at pH 4.2 was obtained. The lactic acid acidity was 0.7%. This fermented product was crushed under pressure at a pressure of 30 MPa using a high-pressure homogenizer to obtain a microcolloid-like lactic acid fermented egg white having an average particle size of 0.1 to 2.0 m.
[0056] 4. 2.実施例 2 [0056] 4. 2. Example 2
液卵白 50%、ぶどう糖果糖液糖 9%、酵母エキス 0.05%、脱脂粉乳 0.5%、 50% 乳酸 0.15%、および水 40.3%からなる水相 3kgを攪拌してクリームミックスを調製し た。得られたクリームミックスを 75°Cで 10分間加熱した後、乳酸菌スターター 0.01% (Lactococcus lactis subs . lactis ^ Leuconostoc mesenteroides subsp. cremoris、 ¾tre
ptococcus diacetvlactis. Lactococcus lactis subsp. cremoris)を添カロし、 30。Cで 24時 間発酵を行なった後、 70〜90°Cで加熱殺菌することにより、 pH4. 2〜4. 5のサワー クリーム様の芳香成分を含む発酵物を得た。この乳酸酸度は 0. 6%であった。この 発酵物を、高圧ホモジナイザーを用いて 50MPaの圧力で加圧破砕し、平均粒経 0. 1〜2. 0 mのマイクロコロイド状の乳酸発酵卵白を得た。 A cream mix was prepared by stirring 3 kg of an aqueous phase consisting of 50% liquid egg white, 9% glucose fructose liquid sugar, 0.05% yeast extract, 0.5% nonfat dry milk, 0.15% 50% lactic acid, and 40.3% water. The resulting cream mix was heated at 75 ° C for 10 minutes, and then lactic acid bacteria starter 0.01% (Lactococcus lactis subs. Lactis ^ Leuconostoc mesenteroides subsp. Cremoris, ¾tre ptococcus diacetvlactis. Lactococcus lactis subsp. cremoris). After 24 hours of fermentation with C, the mixture was sterilized by heating at 70 to 90 ° C to obtain a fermented product containing a sour cream-like fragrance component having a pH of 4.2 to 4.5. The lactic acid acidity was 0.6%. The fermented product was crushed under pressure at a pressure of 50 MPa using a high-pressure homogenizer to obtain a microcolloid-like lactic acid fermented egg white having an average particle size of 0.1 to 2.0 m.
[0057] 4. 3.試験例 1 [0057] 4. 3. Test Example 1
次に、実施例 1で得られた乳酸発酵卵白を凍結乾燥し、動物実験の試料に供し、 血清コレステロール改善作用を確認した。以下、試験方法、評価項目および測定方 法、ならびに試験結果を示す。 Next, the lactic acid fermented egg white obtained in Example 1 was freeze-dried and used as a sample for animal experiments to confirm the effect of improving serum cholesterol. The test methods, evaluation items and measurement methods, and test results are shown below.
[0058] 4. 3. 1.試験方法 [0058] 4. 3. 1. Test method
4. 3. 1 - 1.試験動物 4. 3. 1-1. Test animals
ラット：ウィスター (Wistar)系，雄， 6週齢 (試験食投与開始時）， 日本エスエルシー（ 株)より購入 Rat: Wistar strain, male, 6 weeks old (at the start of test meal administration), purchased from Japan SLC Co., Ltd.
[0059] 4. 3. 1 - 2.試験試料 [0059] 4. 3. 1-2. Test sample
乳酸発酵卵白：実施例 1にて得られた乳酸発酵卵白を凍結乾燥したものを用 ヽた ( 乾燥減量 2. 4%)。 Lactic acid fermented egg white: The lactic acid fermented egg white obtained in Example 1 was freeze-dried (loss on drying 2.4%).
[0060] 4. 3. 1 - 3.試験群 [0060] 4. 3. 1-3. Study group
(A)対照群 ：カゼイン 20%を含む飼料を与えた群 · · · 5匹 (A) Control group: Group fed with 20% casein feed · · · 5
(B)発酵卵白群:乳酸発酵卵白 10%およびカゼイン 16. 1 %を含む飼料を与えた 群… 5匹 (B) Fermented egg white group: Group fed with 10% lactate fermented egg white and 16.1% casein ... 5 animals
(A)対照群および (B)発酵卵白群にて使用する飼料は、タンパク質含量が等しくな るようにカゼインと j8 —コーンスターチで調整した。 The feed used in (A) the control group and (B) the fermented egg white group was adjusted with casein and j8-corn starch so that the protein content was equal.
[0061] 4. 3. 1 -4.飼料組成 [0061] 4. 3. 1 -4. Feed composition
表 1に飼料組成を示した。飼料は AIN— 93G組成に準拠し、脂質としてラード 5% および大豆油 2%を配合した。さらにコレステロールを 1%、コール酸ナトリウムを 0. 2 5%配合することにより、血清コレステロール濃度が上昇しやすい飼料とした。 Table 1 shows the feed composition. The feed conformed to the AIN-93G composition and was formulated with 5% lard and 2% soybean oil as lipids. Furthermore, 1% cholesterol and 0.25% sodium cholate were added to provide a feed that easily increased serum cholesterol concentration.
[0062] 対照食は飼料タンパク質として 20%のカゼインを含み、発酵卵白食は乳酸発酵卵 白を 10%配合して対照食とタンパク質含量が等しくなるようカゼインで調整した。全
体の配合は j8—コーンスターチで調整した。馴化食は対照食力もコレステロールとコ ール酸ナトリウムを除レ、たものとした。 [0062] The control diet contained 20% casein as a feed protein, and the fermented egg white diet was formulated with 10% lactic acid fermented egg white so that the protein content was equal to that of the control diet. all Body formulation was adjusted with j8-corn starch. The conditioned diet was also the control diet, except cholesterol and sodium cholate.
[表 1] [table 1]
飼料組成 Feed composition
タンパク質含量：カゼイン 8 4 % (オリエンタル酵母工業 （株） 分析値） 発酵卵白 3 3 % (分析値） Protein content: Casein 8 4% (Analytical yeast industry analysis value) Fermented egg white 33% (Analysis value)
4. 3. 1 - 5.試験内容 4. 3. 1-5. Test content
ラットは搬入後個別のケージで飼育し、 2日間環境に馴化させた。この間動物には 市販の固形飼料（商品名「PMI Nutrition International Lab. Diet (登録商標） 5002」） を与えた。 2日後、粉末飼料に馴化させるため、飼料を馴化食に切り替えた。 11日間 馴化食を与えた後、平均体重が等しくなるように群分けを行ない、飼料を試験食に切
り替えた。各試験食および水を 3週間自由摂食させた後、 21時から翌日 9時まで 12 時間絶食後、ペントバルビタールナトリウム (商品名「ネンブタール」、大日本製薬 (株 ；) )麻酔下で腹大静脈より採血を行った。血液は 4°C下で 3000rpm、 30分間の遠心 分離を行ない、血清を得て分析に用いた。 Rats were housed in individual cages after delivery and acclimated to the environment for 2 days. During this time, the animals were given a commercial chow (trade name “PMI Nutrition International Lab. Diet (registered trademark) 5002”). Two days later, the feed was switched to a conditioned diet to acclimate to the powdered diet. After feeding the acclimatized diet for 11 days, group the animals so that their average weights are equal, and cut the feed into test foods. Replaced. Each test meal and water were allowed to eat freely for 3 weeks, then fasted from 21:00 to 9:00 on the next day for 12 hours, and then abdominal under anesthesia under pentobarbital sodium (trade name “Nembutal”, Dainippon Pharmaceutical Co., Ltd.) Blood was collected from the vein. Blood was centrifuged at 3000 rpm for 30 minutes at 4 ° C to obtain serum for analysis.
[0065] また、試験食投与 18日目力 21日目までの 3日間の糞を採取し、凍結乾燥後、脂 質分析に用いた。 [0065] Further, feces were collected for 3 days up to the 21st day on the 18th day after administration of the test food, and used for fat analysis after freeze-drying.
[0066] 4. 3. 2.評価項目および測定方法 [0066] 4. 3. 2. Evaluation items and measurement method
4. 3. 2- 1.評価項目 4. 3. 2- 1.Evaluation items
体重、摂食量、飼料効率、血清脂質 (総コレステロール (TC)濃度、高密度リポ蛋白 質コレステロール (HDL— C)濃度、中性脂肪 (TG)濃度)、糞中脂質 (乾燥重量、胆 汁酸排泄量、中性ステロール排泄量） Body weight, food intake, feed efficiency, serum lipids (total cholesterol (TC) concentration, high density lipoprotein cholesterol (HDL-C) concentration, neutral fat (TG) concentration), fecal lipid (dry weight, bile acid Excretion, neutral sterol excretion)
[0067] 4. 3. 2- 2.血清脂質濃度の測定方法 [0067] 4. 3. 2- 2. Measuring method of serum lipid concentration
血清脂質濃度を以下のキットを用いて測定を行った。 Serum lipid concentration was measured using the following kit.
TC濃度：デタミナ一 TC555(協和メデッタス (株) ) TC concentration: Detaminaichi TC555 (Kyowa Medettas Co., Ltd.)
HDL C濃度: HDL コレステロール E テストヮコー（和光純薬工業 (株)） TG濃度：トリグリセライド Έ—テストヮコー (和光純薬工業 (株)） HDL C Concentration: HDL Cholesterol E Test KO (Wako Pure Chemical Industries, Ltd.) TG Concentration: Triglyceride Έ—Test KO (Wako Pure Chemical Industries, Ltd.)
[0068] 4. 3. 2- 3.糞中脂質量の測定方法 [0068] 4. 3. 2- 3. Method for measuring fecal lipid content
糞中脂質量を以下のキットを用いて測定を行った。 The amount of lipid in feces was measured using the following kit.
胆汁酸排泄量：総胆汁酸 テストヮコー (和光純薬工業 (株)） Bile acid excretion: Total bile acid Test KO (Wako Pure Chemical Industries, Ltd.)
中性ステロール排泄量：けん化処理後、ガスクロマトグラフィーで測定 Neutral sterol excretion: measured by gas chromatography after saponification
また、ガスクロマトグラフィーにおいて使用した測定装置およびカラム、ならびに測 定条件は以下の通りである。 The measuring equipment and columns used in gas chromatography and the measuring conditions are as follows.
測定装置： G— 5000型日立ガスクロマトグラフ（ (株）日立製作所） Measuring equipment: G-5000 Hitachi gas chromatograph (Hitachi, Ltd.)
カラム： G 205 40m Df 0. l ^ m Column: G 205 40m Df 0. l ^ m
昇温： 250— 270。C Temperature rise: 250-270. C
なお、コレステロールの質量と、コプロスタノール（コレステロールの腸内細菌代謝 産物）の質量との合計量を中性ステロール排泄量として算出した。 The total amount of cholesterol and the mass of coprostanol (an intestinal bacterial metabolite of cholesterol) was calculated as neutral sterol excretion.
[0069] 4. 3. 2-4.評価方法
測定値はそれぞれ平均値士標準偏差 (SD)で示した。 [0069] 4. 3. 2-4. Evaluation method Each measured value was shown as mean standard deviation (SD).
[0070] 各測定値にっ 、て対照群、発酵卵白群の 2群間で studentの t検定を行った。各図 表中には有意差が認められた群間に「*」を付した。また、 pく 0.05をもって有意差あ りと判定した。 [0070] For each measured value, a student's t-test was performed between the control group and the fermented egg white group. In each chart, “*” is marked between groups in which significant differences were observed. A p value of 0.05 was judged to be significant.
[0071] なお、これらの検定には、統計処理プログラム「Dr.SPSS II for Windows (登録商標） [0071] It should be noted that the statistical processing program "Dr. SPSS II for Windows (registered trademark)" is used for these tests.
(商品名）」（エス ·ピー 'エス'エス (株)）を用いた。 (Trade name) ”(S.P. S'S Co., Ltd.) was used.
[0072] 4. 3. 3.試験結果 [0072] 4. 3. 3. Test results
4. 3. 3- 1.体重および摂食量 4. 3. 3- 1. Body weight and food intake
表 2に体重および体重増加量を、表 3に摂食量および飼料効率を示した。 Table 2 shows body weight and weight gain, and Table 3 shows food intake and feed efficiency.
[0073] 表 2および表 3によれば、体重増加量および摂食量は 2群間で有意差は認められな かった。 [0073] According to Tables 2 and 3, there was no significant difference in body weight gain or food intake between the two groups.
[0074] [表 2] 体重および体重増加量
[0074] [Table 2] Body weight and weight gain
数値：平均値士標準偏差 （S D) Number: Mean value standard deviation (SD)
[0075] [表 3] 摂食量および飼料効率
[0075] [Table 3] Food intake and feed efficiency
数値：平均値士標準偏差 ( S D) Number: Mean value standard deviation (SD)
[0076] 4. 3. 3- 2.血清脂質 [0076] 4. 3. 3- 2. Serum lipids
表 4に血清脂質の測定結果を示す。表 4によれば、 TC濃度は、発酵卵白群は対照 群に対して有意に低値を示した (p = 0.029)。また、 HDL— C濃度および TG濃度は 2 群間で有意差は認められな力つた。 Table 4 shows the measurement results of serum lipids. According to Table 4, TC concentration was significantly lower in the fermented egg white group than in the control group (p = 0.029). In addition, HDL-C and TG concentrations showed no significant difference between the two groups.
[0077] [表 4]
血清脂質 [0077] [Table 4] Serum lipids
数値：平均値土標準偏差 （S D ) Number: Average soil standard deviation (S D)
*危険率 5 %以内で有意差あり * Significant difference within 5%
[0078] 4. 3. 3- 3.糞中への胆汁酸および中性ステロール排泄量 [0078] 4. 3. 3- 3. Bile acid and neutral sterol excretion in feces
表 5に糞乾燥重量と胆汁酸および中性ステロール排泄量を示す。表 5によれば、糞 乾燥重量、胆汁酸排泄量、および中性ステロール排泄量のいずれも 2群間に有意差 は認められな力 たが、発酵卵白群においては、胆汁酸の排泄量において対照群と 比較して高い値を示した。 Table 5 shows the dry weight of feces and the amount of bile acids and neutral sterol excreted. According to Table 5, there was no significant difference between the two groups in dry feces, bile acid excretion, and neutral sterol excretion, but in fermented egg white group, bile acid excretion The value was higher than that of the control group.
[0079] [表 5] 糞乾燥重量、 胆汁酸排泄量および中性ステロール排泄量 [0079] [Table 5] Fecal dry weight, bile acid excretion and neutral sterol excretion
数値：平均値士標準偏差 ( S D ) Number: Mean value standard deviation (SD)
[0080] 以上の結果より、発酵卵白群は、対照群に比べ血清高密度リポ蛋白質コレステロ一 ルを低下させることなぐ血清総コレステロールを低下させる機能を有することが理解 できる。 [0080] From the above results, it can be understood that the fermented egg white group has a function of lowering serum total cholesterol without lowering serum high-density lipoprotein cholesterol compared to the control group.
[0081] 4. 4.応用例 1 [0081] 4. 4. Application 1
実施例 1で得られたマイクロコロイド状の乳酸発酵卵白を凍結乾燥し、適量の乳糖 と混合したものを打錠機にてタブレット状に製し、医薬組成物を調製した。 The microcolloid-like fermented lactic acid egg white obtained in Example 1 was freeze-dried and mixed with an appropriate amount of lactose to make a tablet using a tableting machine to prepare a pharmaceutical composition.
[0082] 4. 5.応用例 2 [0082] 4. 5. Application 2
応用例 1で得られたタブレットにコーティングパンを用い、常法で糖衣し、糖衣錠タ イブの高血清コレステロール対応食品を得た。 4. 6.応用例 3 The tablet obtained in Application Example 1 was coated with a coating pan and sugar-coated by a conventional method to obtain a high-serum cholesterol-compatible food of sugar-coated tablet type. 4. 6. Application Example 3
以下の配合により、実施例 1で得られた乳酸発酵卵白を配合した飲料を調製した。
(組成） A beverage blended with the lactic acid fermented egg white obtained in Example 1 was prepared by the following formulation. (composition)
乳酸発酵卵白 5% Lactic acid fermented egg white 5%
グレープフルーツ果汁 (濃縮還元） 10% Grapefruit juice (concentrated and reduced) 10%
ぶどう糖 ·果糖液糖 8% Glucose ・ Fructose liquid sugar 8%
甘味料 0. 1% Sweetener 0.1%
酸味料 0. 2% Acidulant 0.2%
増粘安定剤 0. 1% Thickening stabilizer 0.1%
グレープフルーツ香料 0. 1% Grapefruit flavor 0.1%
上記成分に清水を添加することにより、上記成分の合計質量を 100%とした。これ を 125mL容のガラス瓶にホットパック（充填温度 95°C)し、密封後冷却することにより 、本応用例の乳酸発酵卵白配合飲料を得た。本応用例の乳酸発酵卵白配合飲料を 試飲したところ、風味 '食感が良好であった。
By adding fresh water to the above components, the total mass of the above components was made 100%. This was hot-packed in a 125 mL glass bottle (filling temperature 95 ° C.), sealed, and cooled to obtain a lactic acid fermented egg white blended beverage of this application example. When the lactic acid fermented egg white blended beverage of this application example was sampled, the flavor and texture were good.
Claims
[1] 乳酸発酵卵白を含む、血清コレステロール低下材。 [1] A serum cholesterol lowering material containing lactic acid fermented egg white.
[2] 請求項 1において、 [2] In claim 1,
前記乳酸発酵卵白は、卵白および乳酸菌資化性糖類を含む水溶液に乳酸菌を添 カロして発酵させることにより得られる、血清コレステロール低下材。 The lactic acid fermented egg white is a serum cholesterol lowering material obtained by adding lactic acid bacteria to an aqueous solution containing egg white and lactic acid bacteria assimilating saccharides and fermenting them.
[3] 請求項 1または 2に記載の血清コレステロール低下材を含む、血清コレステロール 低下作用を有する食品組成物。 [3] A food composition having a serum cholesterol lowering effect, comprising the serum cholesterol lowering material according to claim 1 or 2.
[4] 請求項 1または 2に記載の血清コレステロール低下材を有効成分として含む、血清 コレステロール低下作用を有する医薬組成物。 [4] A pharmaceutical composition having a serum cholesterol lowering action, comprising the serum cholesterol lowering material according to claim 1 or 2 as an active ingredient.
[5] 卵白および乳酸菌資化性糖類を含む水溶液に乳酸菌を添加して発酵させる工程 を含む、血清コレステロール低下材の製造方法。 [5] A method for producing a serum cholesterol lowering material, comprising a step of adding lactic acid bacteria to an aqueous solution containing egg white and lactic acid bacteria-assimilating saccharides and fermenting them.
[6] 請求項 5において、 [6] In claim 5,
前記発酵させる工程を行なう前に、前記水溶液を加熱する工程をさらに含む、血清 コレステロール低下材の製造方法。 The method for producing a serum cholesterol lowering material further comprising a step of heating the aqueous solution before performing the fermentation step.
[7] 請求項 5または 6において、 [7] In claim 5 or 6,
前記発酵させる工程により得られた発酵物を均質化する工程をさらに含む、血清コ レステロール低下材の製造方法。 A method for producing a serum cholesterol lowering material, further comprising a step of homogenizing a fermented product obtained by the step of fermenting.
[8] 請求項 5ないし 7のいずれかにおいて、 [8] In any one of claims 5 to 7,
前記水溶液はさらに、卵黄を 0. 05〜5質量％含む、血清コレステロール低下材の 製造方法。
The method for producing a serum cholesterol lowering material, wherein the aqueous solution further contains 0.05 to 5% by mass of egg yolk.
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| US11/816,014 US20100129495A1 (en) | 2005-02-28 | 2006-02-23 | Serum cholestrol-lowering material, process for producing same |
| JP2007505873A JPWO2006093013A1 (en) | 2005-02-28 | 2006-02-23 | Serum cholesterol lowering material, method for producing the same, food composition and pharmaceutical composition having serum cholesterol lowering action |
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| PCT/JP2006/303262 WO2006093013A1 (en) | 2005-02-28 | 2006-02-23 | Serum cholesterol-reducing agent, process for production of the same, and food composition and pharmaceutical composition having serum cholesterol-reducing effect |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2009263398A (en) * | 2008-04-03 | 2009-11-12 | Q P Corp | Antioxidant material and food containing the same |
| JP2010098954A (en) * | 2008-10-21 | 2010-05-06 | Q P Corp | Pudding |
| US20110189343A1 (en) * | 2008-06-26 | 2011-08-04 | Hideo Hasegawa | Nano-sized lactic acid bacteria |
| WO2011132692A1 (en) * | 2010-04-22 | 2011-10-27 | キユーピー 株式会社 | Visceral fat accumulation inhibitor |
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| JPH09191863A (en) * | 1996-01-22 | 1997-07-29 | Dyunon:Kk | Production of lactobacillus-fermented beverage using egg |
| JP2001204397A (en) * | 2000-01-20 | 2001-07-31 | Kaiyo Kagaku Kk | Feed additive for cultured fish and formula feed |
| JP2002065203A (en) * | 2000-09-04 | 2002-03-05 | Meiji Seika Kaisha Ltd | Method for reducing or eliminating cholesterol by lactic acid bacterium |
| JP2003306436A (en) * | 2002-02-15 | 2003-10-28 | Snow Brand Milk Prod Co Ltd | Inhibitor of increased serum cholesterol level |
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- 2006-02-23 WO PCT/JP2006/303262 patent/WO2006093013A1/en active Application Filing
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| JP2001204397A (en) * | 2000-01-20 | 2001-07-31 | Kaiyo Kagaku Kk | Feed additive for cultured fish and formula feed |
| JP2002065203A (en) * | 2000-09-04 | 2002-03-05 | Meiji Seika Kaisha Ltd | Method for reducing or eliminating cholesterol by lactic acid bacterium |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009263398A (en) * | 2008-04-03 | 2009-11-12 | Q P Corp | Antioxidant material and food containing the same |
| US20110189343A1 (en) * | 2008-06-26 | 2011-08-04 | Hideo Hasegawa | Nano-sized lactic acid bacteria |
| JP2010098954A (en) * | 2008-10-21 | 2010-05-06 | Q P Corp | Pudding |
| WO2011132692A1 (en) * | 2010-04-22 | 2011-10-27 | キユーピー 株式会社 | Visceral fat accumulation inhibitor |
| CN102844040A (en) * | 2010-04-22 | 2012-12-26 | 丘比株式会社 | Visceral fat accumulation inhibitor |
| JPWO2011132692A1 (en) * | 2010-04-22 | 2013-07-18 | キユーピー株式会社 | Visceral fat accumulation inhibitor |
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| JPWO2006093013A1 (en) | 2008-08-07 |
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