WO2011027719A1 - Proliferation-enhancing agent and/or survivability-improving agent for lactic acid bacterium belonging to genus lactobacillus - Google Patents

Proliferation-enhancing agent and/or survivability-improving agent for lactic acid bacterium belonging to genus lactobacillus Download PDF

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WO2011027719A1
WO2011027719A1 PCT/JP2010/064569 JP2010064569W WO2011027719A1 WO 2011027719 A1 WO2011027719 A1 WO 2011027719A1 JP 2010064569 W JP2010064569 W JP 2010064569W WO 2011027719 A1 WO2011027719 A1 WO 2011027719A1
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lactic acid
acid bacteria
lactobacillus
survival
growth
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PCT/JP2010/064569
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French (fr)
Japanese (ja)
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佳久平 伊澤
英生 大友
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明治乳業株式会社
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Priority to IN2283DEN2012 priority Critical patent/IN2012DN02283A/en
Priority to SG2012015327A priority patent/SG178985A1/en
Priority to JP2011529889A priority patent/JP5964588B2/en
Priority to CN201080039225.8A priority patent/CN102575223B/en
Publication of WO2011027719A1 publication Critical patent/WO2011027719A1/en
Priority to HK13100393A priority patent/HK1173182A1/en

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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/38—Chemical stimulation of growth or activity by addition of chemical compounds which are not essential growth factors; Stimulation of growth by removal of a chemical compound
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/18—Peptides; Protein hydrolysates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/04—Preserving or maintaining viable microorganisms
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor

Definitions

  • the present invention relates to a growth promoter and / or survival improver for Lactobacillus lactic acid bacteria, which contains a ⁇ -caseinoglyco macropeptide-containing substance as an active ingredient.
  • lactic acid bacteria Useful microorganisms that can have beneficial effects on the host, such as improving the bacterial flora in the gastrointestinal tract, are called probiotics and are attracting attention.
  • One such useful microorganism is lactic acid bacteria.
  • lactic acid bacteria Recently, research on functionality of lactic acid bacteria has become active, and development of products incorporating new functionality using the lactic acid bacteria has also been progressing. Examples of such lactic acid bacteria include lactic acid bacteria belonging to the genus Lactobacillus.
  • Fermented foods typified by fermented milk have a low pH environment and are often not suitable for the growth and survival of lactic acid bacteria. Promoting the growth of lactic acid bacteria in food or improving the survival is a great contribution to preventive medicine when the lactic acid bacteria have the functionality of probiotics as described above.
  • Japanese Patent No. 3447358 includes a specific amount of lipid obtained by subjecting milk or a milk material (eg, buttersarum, buttermilk) to a specific treatment as a “lactic acid bacteria survival improver”. What to do is disclosed. Specifically, it is disclosed that this improver is added to a medium of lactic acid bacteria.
  • Japanese Patent Application Laid-Open No. 2007-097447 discloses a bifidobacteria characterized by using a culture, a solvent extract and / or a treated product of a propionic acid bacterium and / or a compound-producing bacterium having a naphthoquinone ring.
  • the survival improvement method of this is disclosed.
  • propionic acid bacteria produce a growth promoting substance of bifidobacteria.
  • ⁇ -caseinoglyco macropeptide has an effect of promoting the growth of bifidobacteria, but its mechanism of action has not yet been elucidated. Furthermore, as far as the present inventors know, it has not been known at all that ⁇ -caseinoglyco macropeptide has an effect of promoting the growth of lactic acid bacteria and an effect of improving the survival.
  • the present inventors have recently promoted the growth of the lactic acid bacteria contained in the food composition without affecting the flavor and physical properties of the food composition containing the Lactobacillus lactic acid bacteria, and the survival properties thereof.
  • the method to improve the effect was examined experimentally.
  • ⁇ -caseinoglyco macropeptide which is a milk-derived material, without affecting the flavor and physical properties of the food composition containing Lactobacillus lactic acid bacteria, promote the growth of the lactic acid bacteria, And succeeded in improving the survival.
  • the sustainability of the effect is high and excellent, and it was found that the quality can be maintained even during storage of the food composition.
  • the present invention is based on these findings.
  • the object is to provide a growth promoter and / or survival improver for Lactobacillus lactic acid bacteria that is excellent in sustainability and can contribute to quality maintenance during food storage.
  • a growth promoter and / or survival improver for Lactobacillus lactic acid bacteria comprising ⁇ -caseinoglyco macropeptide as an active ingredient
  • [4] The Lactobacillus lactic acid bacteria growth promoter and / or survival improver according to any one of [1] to [3] is added to the Lactobacillus lactic acid bacteria-containing composition.
  • a method for promoting growth and / or improving survival of Lactobacillus lactic acid bacteria in a Lactobacillus lactic acid bacteria-containing composition [5] Before the fermentation of the lactic acid bacteria-containing composition, the lactic acid bacteria growth promoter and / or survival improver is added to the lactic acid bacteria-containing composition, [4] The method described in [6] A food composition comprising the Lactobacillus lactic acid bacteria growth promoter and / or survival improver according to any one of [1] to [3], and Lactobacillus lactic acid bacteria, [7] Use of ⁇ -caseinoglyco macropeptide for promoting growth and / or improving survival of Lactobacillus lactic acid bacteria in a composition containing Lactobacillus lactic acid bacteria.
  • the composition containing Lactobacillus lactic acid bacteria such as food and food composition can be obtained by using ⁇ -caseinoglyco macropeptide.
  • the growth of Lactobacillus lactic acid bacteria can be promoted and / or the survival can be improved.
  • the growth of Lactobacillus lactic acid bacteria can be promoted and / or the survival can be improved.
  • the growth of Lactobacillus genus lactic acid bacteria is promoted and / or survivability.
  • the growth of Lactobacillus lactic acid bacteria can be promoted and / or the survival can be improved.
  • the use of ⁇ -caseinoglyco macropeptide promotes the growth of the lactic acid bacteria without affecting the flavor and physical properties of foods and food compositions containing Lactobacillus lactic acid bacteria. / Or survival can be improved.
  • 6 is a graph showing the survival rate of the number of bacteria of Lactobacillus gasseri OLL2716 strain (number of viable cells after storage days / number of viable cells at the start of storage (%)) in Experimental Example 1.
  • 6 is a graph showing the survival rate of the number of bacteria of Lactobacillus gasseri OLL2959 strain in Experimental Example 2 (number of viable cells after storage days / number of viable cells at the start of storage (%)).
  • 10 is a graph showing the number of bacteria (cfu / g) of Lactobacillus gasseri OLL2716 strain in Experimental Example 3.
  • Lactic acid bacteria growth promoter and / or survival improver contains ⁇ -caseinoglyco macropeptide as an active ingredient. That is, the present invention promotes the growth of probiotic bacteria such as Lactobacillus lactic acid bacteria contained in yogurt and / or improves survival by using ⁇ -caseinoglyco macropeptide.
  • probiotic bacteria such as Lactobacillus lactic acid bacteria contained in yogurt
  • lactic acid bacterium growth promoter and / or survival enhancer refers to a lactic acid bacterium growth promoter, a lactic acid bacterium survival promoter, in addition to a drug that has both the performance of lactic acid bacteria growth promotion and survival improvement.
  • lactic acid bacteria growth promoter and / or survival improver is an agent for promoting the growth and survival of lactic acid bacteria, or for promoting the growth and survival of lactic acid bacteria. It can be paraphrased as an additive for promoting the growth of lactic acid bacteria and improving survival.
  • proliferation promotion of lactic acid bacteria means that when the lactic acid bacteria are in an environment suitable for the growth or maintenance of the lactic acid bacteria, the lactic acid bacteria act on the lactic acid bacteria to promote the growth of the lactic acid bacteria, thereby increasing the number of bacteria. Say that. In the present invention, preferably, it means that growth of lactic acid bacteria is promoted in a composition containing lactic acid bacteria under a predetermined storage environment.
  • “improvement of survival” of lactic acid bacteria means that the number of lactic acid bacteria remaining alive by acting on lactic acid bacteria to suppress the death of lactic acid bacteria when in an environment suitable for the growth or maintenance of lactic acid bacteria. Say to maintain and improve.
  • the number of surviving lactic acid bacteria is improved under the predetermined storage environment.
  • ⁇ -caseinoglyco macropeptide is a fragment of ⁇ -casein, which is one of milk proteins, and is a C-terminal peptide containing a glycopeptide of ⁇ -casein.
  • the ⁇ -caseinoglyco macropeptide is usually part of the casein micelle and is located at the outer edge of the micelle.
  • the ⁇ -caseinoglyco macropeptide is usually available in the form of a ⁇ -caseinoglyco macropeptide-containing product.
  • the ⁇ -caseinoglyco macropeptide-containing product can be prepared by separation by various methods. For example, it can be prepared by taking chymosin into milk protein.
  • rennet, pepsin, or both can act on acid casein for curdling to form a rennet casein card, and can be prepared by utilizing whey produced at that time.
  • the whey contains calcium phosphate, and the pH and temperature are adjusted (for example, the pH is adjusted to 8 to 9, and the temperature is adjusted to 50 to 60 ° C.) to precipitate and remove the calcium phosphate.
  • the supernatant obtained in this way is adjusted to return to the neutral region, and after concentration and desalting with a reverse osmosis membrane, it can be prepared by spray drying or the like, if necessary.
  • ⁇ -caseinoglyco macropeptide may be used if it is commercially available.
  • the Lactobacillus lactic acid bacteria growth promoter and / or survival improver of the present invention includes the above-mentioned ⁇ -caseinoglyco macropeptide-containing product or a treated fraction as it is or diluted with a solvent. It is obtained as an insoluble fraction and can be used as it is.
  • a solvent water or a commonly used solvent, for example, alcohols, hydrocarbons, organic acids, organic bases, inorganic acids, inorganic bases, supercritical fluids and the like can be used alone or in combination.
  • Lactobacillus lactic acid bacteria growth promoter and / or survival improver of the present invention includes the above-mentioned ⁇ -caseinoglyco macropeptide itself or a processed product thereof, such as water, protein, carbohydrate, lipid, vitamin. It is also possible to obtain a combination of food compositions such as foods, minerals, organic acids, organic bases, fruit juices and flavors.
  • the growth promoter and / or survival improver of lactic acid bacteria of the present invention is preferably 0.05 to 0.6% by weight, more preferably 0.1% in terms of the concentration of ⁇ -caseinoglyco macropeptide. It can be added to the lactic acid bacterium-containing composition so as to contain ⁇ 0.4 wt%, more preferably 0.2 ⁇ 0.3 wt%. At this time, the lactic acid bacterium-containing composition preferably contains Lactobacillus lactic acid bacteria, preferably 10 5 CFU / g or more, more preferably in the range of 10 6 to 10 9 CFU / g, and still more preferably 10 7 to 10 8 CFU. / G.
  • the growth promoter and / or survival improver of Lactobacillus lactic acid bacteria promotes the growth and / or survival of the lactic acid bacteria in a low pH environment. It was able to demonstrate the function to improve the.
  • Foods and food compositions containing lactic acid bacteria, such as fermented milk, are generally in a low pH environment and are often not suitable for the growth and / or survival of lactic acid bacteria.
  • the growth promoter and / or survival improver of the present invention can exhibit functions of promoting the growth of lactic acid bacteria and / or improving the survival even in a low pH environment
  • the lactic acid bacteria represented by fermented milk and the like It is useful in promoting the growth of lactic acid bacteria and / or improving the survival in foods and food compositions containing sucrose.
  • the lactic acid bacteria growth promoter and / or survival improver of the present invention is more effective in a low pH environment that is differentiated from the prior art in consideration of the pH of foods and food compositions containing lactic acid bacteria. Can demonstrate its function.
  • the low pH environment is preferably 2.5 to 6.5, more preferably 3.0 to 5.5, still more preferably 3.5 to 5.0, and most preferably pH.
  • the pH is 3.8 to 4.8.
  • the Lactobacillus lactic acid bacteria growth promoter and / or survival improver according to the present invention is particularly applied to Lactobacillus gasseri species whose excellent efficacy is being elucidated as Lactobacillus lactic acid bacteria. Is preferred.
  • the Lactobacillus gasseri species are, for example, Lactobacillus gasseri OLL2716 (Lactobacillus gasseri OLL2716: FERM BP-6999) strain, Lactobacillus gasseri OLL2959 strain (Lactobacillus gasseri OLL2959: N).
  • the effects of the lactic acid bacteria growth promoter and / or survival improver of the present invention have been experimentally confirmed in these strains.
  • Lactobacillus gasseri OLL2716 strain is deposited at the National Institute of Advanced Industrial Science and Technology Patent Biological Deposit Center. The contents specifying the deposit will be described below.
  • the above Lactobacillus gasseri OLL2716 was isolated from human feces.
  • Lactobacillus gasseri OLL2959 strain is deposited at the Patent Microorganism Depositary Center for Product Evaluation Technology Foundation. The contents specifying the deposit will be described below.
  • the above Lactobacillus gasseri OLL2959 strain was isolated from human feces. It is a gram-positive rod and does not produce gas from glucose. Utilizes glucose, mannose, fructose, galactose, sucrose, cellobiose.
  • the method for promoting the growth and / or improving the survival of the Lactobacillus lactic acid bacterium comprises the above-mentioned ⁇ -caseinoglyco macropeptide-containing product as an active ingredient and a Lactobacillus lactic acid bacterium growth promoter and / or survival. It is performed by adding a property improver to a Lactobacillus genus lactic acid bacteria containing composition.
  • the timing of the addition may be any before, during, or after fermentation of the Lactobacillus lactic acid bacteria-containing composition, but preferably contains the lactic acid bacteria because it is easy to uniformly manage the effects and actions of the entire product. It is before fermentation of the composition, and more preferably before sterilization of the lactic acid bacteria-containing composition, since the ⁇ -caseinoglyco macropeptide-containing material can be easily managed hygienically.
  • the growth promoter and / or survival improver of the present invention may further be used in foods and food compositions. That is, the growth promoter and / or survival improver of the present invention can be used for foods and food compositions containing the lactic acid bacteria.
  • the food and food composition include various foods and beverages (soft drinks, fermented milk, yogurt, etc.).
  • a food or a food composition containing the growth promoter and / or survival improver of the present invention and the lactic acid bacterium described above can be used as it is or mixed with other foods or food ingredients. It can be used according to conventional methods in the composition. In addition, the state and form of food and drink that are usually used, such as solid (powder, granule, etc.), paste, liquid, or suspension may be used.
  • ingredients are not particularly limited, but water, protein, carbohydrates, lipids, vitamins, minerals, organic acids, organic bases, fruit juices, flavors, etc. are used as ingredients in the foods and food compositions. be able to. These components can be used in combination of two or more kinds, and synthetic products and / or foods and food compositions containing many of these may be used.
  • Lactobacillus gasseri OLL2716 strain (FERM BP-6999), a probiotic strain of yogurt, and Lactobacillus gasseri OLL2959 strain (NITE BP-244), a probiotic strain of the same strain, in the yogurt -The effect of caseinoglyco macropeptide (CGMP) was examined.
  • CGMP caseinoglyco macropeptide
  • CGMP-10 manufactured by Arraughs Ingredients Japan Co., Ltd. was used.
  • yogurts were stored at 5 ° C. for 16 days as the expiration date. During the storage period, there was no difference in flavor, physical properties, lactic acid acidity, and pH depending on whether or not CGMP was added. Furthermore, at the start of storage (immediately after preparation), 8 days and 16 days later, the number of bacteria of Lactobacillus gasseri OLL2716 strain was measured. Table 1 shows the number of bacteria and the survival rate (the number of viable bacteria after the storage days / the number of viable bacteria at the start of storage (%)). Further, the survival rate of the number of bacteria of the Lactobacillus gasseri OLL2716 strain (number of viable cells after storage days / number of viable cells at the start of storage (%)) is shown in FIG.
  • yogurts were stored at 5 ° C. for 16 days as the expiration date. During the storage period, there was no difference in flavor, physical properties, lactic acid acidity, and pH depending on whether or not CGMP was added. Furthermore, at the start of storage (immediately after preparation), 8 days and 16 days later, the number of bacteria of Lactobacillus gasseri OLL2959 strain was measured. Table 2 shows the number of bacteria and the survival rate (the number of viable cells after the storage days / the number of viable cells at the start of storage (%)). Further, the survival rate of the number of bacteria of the Lactobacillus gasseri OLL2959 strain (number of viable cells after storage days / number of viable cells at the start of storage (%)) is shown in FIG.
  • the survival rate of Lactobacillus gasseri OLL2716 strain was 100% at the start of storage (immediately after preparation), 22.1% when CGMP was not added, and CGMP In the case of addition, it was 42.8%.
  • the survival rate of Lactobacillus gasseri OLL2959 strain is 100% at the start of storage (immediately after preparation), 20.6% when CGMP is not added, and CGMP is added In this case, it was 41.9%.
  • the survival rate of these lactic acid bacteria is very important in ensuring the quality of the product, and in the present invention, the element can be remarkably improved. Here, the survival improvement effect of lactic acid bacteria was confirmed.
  • Lactobacillus gasseri OLL2716 strain (FERM BP-6999), a probiotic strain of yogurt, was used to examine the effect of ⁇ -caseinoglyco macropeptide (CGMP) on growth promotion.
  • CGMP ⁇ -caseinoglyco macropeptide
  • ⁇ -caseinoglyco macropeptide-containing material By using the ⁇ -caseinoglyco macropeptide-containing material according to the present invention, there is no influence on the flavor and physical properties of the food composition, and the effect is highly durable and excellent. Alternatively, a survival improver can be provided.

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Abstract

Disclosed is a proliferation-enhancing agent and/or a survivability-improving agent for a lactic acid bacterium belonging to the genus Lactobacillus, which comprises κ-caseinoglycopeptide as an active ingredient. Conventional survivability-improving agents such as antioxidative agents have undesirable influence on the flavors or physical properties of food compositions and exhibit the effects thereof through self-oxidation, and therefore cannot exhibit the effects thereof for a long period. The agent is expected to exhibit an excellent effect of enhancing the proliferation of a lactic acid bacterium or the like and/or improving the survivability of the lactic acid bacterium or the like for a prolonged period without affecting the flavors or physical properties of food compositions.

Description

ラクトバチルス属乳酸菌の増殖促進剤及び／又は生残性向上剤Lactobacillus lactic acid bacteria growth promoter and / or survival improver 関連出願の参照Reference to related applications
　本願は、先行する日本国特許出願である特願２００９－２０３１５７号（出願日：２００９年９月２日）に基づくものであって、その優先権の利益を主張するものであり、その開示内容全体は参照することによりここに組み込まれる。 This application is based on Japanese Patent Application No. 2009-203157 (filing date: September 2, 2009), which is a prior Japanese patent application, and claims the benefit of its priority. The entirety is hereby incorporated by reference.
発明の背景Background of the Invention
技術分野
　本発明は、κ-カゼイノグリコマクロペプチド含有物を有効成分とする、ラクトバチルス属乳酸菌の増殖促進剤及び／又は生残性向上剤に関する。 TECHNICAL FIELD The present invention relates to a growth promoter and / or survival improver for Lactobacillus lactic acid bacteria, which contains a κ-caseinoglyco macropeptide-containing substance as an active ingredient.
関連技術
　消化管内の細菌叢を改善するなど、宿主に有益な作用をもたらしうる有用な微生物は、プロバイオティクスと称され注目を集めている。このような有用な微生物の一つとして、乳酸菌がある。最近では、乳酸菌の機能性研究が盛んになってきており、その乳酸菌を利用して、新規な機能性を盛り込んだ商品の開発も進んでいる。そのような乳酸菌として、ラクトバチルス（Ｌａｃｔｏｂａｃｉｌｌｕｓ）属乳酸菌等が挙げられる。 Related Art Useful microorganisms that can have beneficial effects on the host, such as improving the bacterial flora in the gastrointestinal tract, are called probiotics and are attracting attention. One such useful microorganism is lactic acid bacteria. Recently, research on functionality of lactic acid bacteria has become active, and development of products incorporating new functionality using the lactic acid bacteria has also been progressing. Examples of such lactic acid bacteria include lactic acid bacteria belonging to the genus Lactobacillus.
　乳酸菌の経口的な摂取方法として、各種の食品形態が存在する。発酵乳等を代表とする発酵食品では、低ｐＨ環境となっており、乳酸菌の増殖及び生存には適さないことも多い。食品中で乳酸菌を増殖促進又は生残性向上させることは、乳酸菌が前記のようなプロバイオティクスの機能性を有する場合には、予防医学にとって絶大な貢献となる。 There are various food forms for oral intake of lactic acid bacteria. Fermented foods typified by fermented milk have a low pH environment and are often not suitable for the growth and survival of lactic acid bacteria. Promoting the growth of lactic acid bacteria in food or improving the survival is a great contribution to preventive medicine when the lactic acid bacteria have the functionality of probiotics as described above.
　食品中で乳酸菌を増殖促進及び／又は生残性向上させることに関し、いくつかの方法が提案されている。文献（Ｒ．Ｉ．デイブ等(R.I.Dave and N.P.Shah),“Ingredient Supplementation Effects on Viability of Probiotic Bacteria in Yogurt",J. Dairy Sci 81, 2804-2816 (1998)）には、システイン、ホエイ粉末、ＷＰＣ、カゼイン水和物、又はトリプトンを添加することで、ビフィズス菌やアシドフィラス菌を含むヨーグルトの保存中に、それら菌数の維持が改善されたことが報告されている。 Several methods have been proposed for promoting growth and / or improving survival of lactic acid bacteria in foods. In the literature (RIDave and NPShah), “Ingredient and Supplementation, Effects, and Viability, and of Probiotic, Bacteria and in Yogurt, J. and Dairy and Sci, and 2804-2816 (1998)), cysteine, whey powder, It has been reported that the addition of WPC, casein hydrate, or tryptone has improved the maintenance of the number of bacteria during storage of yogurt containing bifidobacteria and acidophilus bacteria.
　また、文献（Ｒ．Ｉ．デイブ等(Rajiv I.Dave and Negendra P.Shah),“Effectiveness of Ascorbic Acid as an Oxygen Scavenger in Improving Viability of Probiotic bacteria in Yoghurts Made with Commercial Starter Cultures",Int. Dairy Journal 7, 435-443 (1997)）には、活性酸素除去剤として、アスコルビン酸を添加することで、プロバイオティクス菌（アシドフィラス菌）の菌数の消長が改善されたことが報告されている。 In addition, the literature (R.I.Daveegand Negendra P.Shah), “Effectiveness of Ascorbic Acid as an Oxygen Scavenger in Improving Viability of Probiotic bacteriaogin Yoghurts Made Dairy. 7, 435-443 (1997)), it was reported that the number of probiotic bacteria (acidophilus bacteria) was improved by adding ascorbic acid as an active oxygen scavenger.
　一方、特許第３４４７３５８号公報には、「乳酸菌生残性向上剤」として、乳又は乳素材（例えば、バターセーラム、バターミルク）に特定の処理を施すことによって得られる、特定量の脂質を含有するものが開示されている。具体的には、この向上剤を乳酸菌の培地に添加して用いることが開示されている。 On the other hand, Japanese Patent No. 3447358 includes a specific amount of lipid obtained by subjecting milk or a milk material (eg, buttersarum, buttermilk) to a specific treatment as a “lactic acid bacteria survival improver”. What to do is disclosed. Specifically, it is disclosed that this improver is added to a medium of lactic acid bacteria.
　また、特開２００７－０９７４４７号公報には、プロピオン酸菌及び／又はナフトキノン環を有する化合物産生菌の培養物、溶媒抽出物及び／又は、その処理物を使用することを特徴とする、ビフィズス菌の生残性改善方法が開示されている。具体的には、プロピオン酸菌がビフィズス菌の増殖促進物質を産生することが開示されている。 Japanese Patent Application Laid-Open No. 2007-097447 discloses a bifidobacteria characterized by using a culture, a solvent extract and / or a treated product of a propionic acid bacterium and / or a compound-producing bacterium having a naphthoquinone ring. The survival improvement method of this is disclosed. Specifically, it is disclosed that propionic acid bacteria produce a growth promoting substance of bifidobacteria.
　従来技術では、乳タンパク質や活性酸素除去剤などを添加することで、微生物の生残性を改良しようとしていた。しかしながら、これらの物質では、ヨーグルトの風味や物性への影響が大きく、その使用には限界があった。特に抗酸化剤である活性酸素除去剤では、自己酸化により効果を発揮することから、相当量を使用しないと、その効果の持続性を期待できなかった。また、乳又は乳素材では、特定の処理が必要となるため、その調製に手間がかかり、ひいてはコストアップにもつながっていた。 In the prior art, attempts were made to improve the survival of microorganisms by adding milk proteins, active oxygen removers, and the like. However, these substances have a great influence on the flavor and physical properties of yogurt, and their use is limited. In particular, the active oxygen scavenger, which is an antioxidant, exhibits an effect by auto-oxidation. Therefore, unless a considerable amount is used, the sustainability of the effect cannot be expected. In addition, since milk or milk material requires a specific treatment, it takes time to prepare it, which leads to an increase in cost.
　κ-カゼイノグリコマクロペプチドがビフィズス菌の増殖促進効果を有することは既知であるが、その作用機構は、未だ解明されていない。まして、κ-カゼイノグリコマクロペプチドが乳酸菌の増殖促進効果や生残性向上効果を有することは、本発明者らの知る限り、これまで全く知られていなかった。 It is known that κ-caseinoglyco macropeptide has an effect of promoting the growth of bifidobacteria, but its mechanism of action has not yet been elucidated. Furthermore, as far as the present inventors know, it has not been known at all that κ-caseinoglyco macropeptide has an effect of promoting the growth of lactic acid bacteria and an effect of improving the survival.
　本発明者らは今般、ラクトバチルス属乳酸菌を含む食品組成物の風味や物性に影響を与えずに、該食品組成物に含まれている該乳酸菌の増殖を促進し、かつ、その生残性を向上する方法を実験的に検討した。その結果、乳由来の素材であるκ-カゼイノグリコマクロペプチドを使用することで、ラクトバチルス属乳酸菌を含む食品組成物の風味や物性へ影響を与えることなく、該乳酸菌の増殖を促進し、かつその生残性を向上することに成功した。さらにこの場合、効果の持続性が高くて優れており、食品組成物の保存中においてもその品質を維持できることがわかった。本発明はこれら知見に基づくものである。 The present inventors have recently promoted the growth of the lactic acid bacteria contained in the food composition without affecting the flavor and physical properties of the food composition containing the Lactobacillus lactic acid bacteria, and the survival properties thereof. The method to improve the effect was examined experimentally. As a result, by using κ-caseinoglyco macropeptide, which is a milk-derived material, without affecting the flavor and physical properties of the food composition containing Lactobacillus lactic acid bacteria, promote the growth of the lactic acid bacteria, And succeeded in improving the survival. Furthermore, in this case, the sustainability of the effect is high and excellent, and it was found that the quality can be maintained even during storage of the food composition. The present invention is based on these findings.
　従来の抗酸化剤等の生残性向上剤では、自己酸化により効果を発揮することから、効果の持続性が乏しかった。また、風味や物性への好ましくない影響があった。本発明では、従来技術にある抗酸化剤などの添加による、乳酸菌の生残性や活力の向上方法とは全く異なり、新しい視点に立ったものを提供する。 Conventional survival improvers such as anti-oxidants exerted their effects by auto-oxidation, so the sustainability of the effects was poor. Moreover, there was an unfavorable influence on flavor and physical properties. In the present invention, unlike the conventional method for improving the viability and vitality of lactic acid bacteria by adding an antioxidant or the like, a novel viewpoint is provided.
　よって本発明によれば、ラクトバチルス属乳酸菌を含む食品組成物の風味や物性へ影響を与えることなく、該乳酸菌の増殖を促進し、かつその生残性を向上することができ、かつ効果の持続性に優れ、食品保存中での品質維持にも貢献し得る、ラクトバチルス属乳酸菌の増殖促進剤及び／又は生残性向上剤の提供をその目的とする。 Therefore, according to the present invention, without affecting the flavor and physical properties of the food composition containing Lactobacillus lactic acid bacteria, it is possible to promote the growth of the lactic acid bacteria and improve its survival. The object is to provide a growth promoter and / or survival improver for Lactobacillus lactic acid bacteria that is excellent in sustainability and can contribute to quality maintenance during food storage.
　すなわち、本発明によれば、以下の発明が提供される。
［１］　κ-カゼイノグリコマクロペプチドを有効成分として含む、ラクトバチルス属乳酸菌の増殖促進剤及び／又は生残性向上剤、
［２］　ラクトバチルス属乳酸菌がラクトバチルス・ガセリ（Ｌａｃｔｏｂａｃｉｌｌｕｓ　ｇａｓｓｅｒｉ）種である、前記［１］に記載のラクトバチルス属乳酸菌の増殖促進剤及び／又は生残性向上剤、
［３］　ラクトバチルス属乳酸菌が、Ｌａｃｔｏｂａｃｉｌｌｕｓ　ｇａｓｓｅｒｉ　ＯＬＬ２７１６株、及びＬａｃｔｏｂａｃｉｌｌｕｓ　ｇａｓｓｅｒｉ　ＯＬＬ２９５９株から選択される１種以上のものである、前記［１］または［２］に記載のラクトバチルス属乳酸菌の増殖促進剤及び／又は生残性向上剤、
［４］　前記［１］～［３］のいずれかに記載のラクトバチルス属乳酸菌の増殖促進剤及び／又は生残性向上剤を、ラクトバチルス属乳酸菌含有組成物に添加することを特徴とする、ラクトバチルス属乳酸菌含有組成物においてラクトバチルス属乳酸菌を増殖促進及び／又は生残性向上させる方法、
［５］　前記の乳酸菌含有組成物の発酵前に、前記の乳酸菌の増殖促進剤及び／又は生残性向上剤を、前記の乳酸菌含有組成物に添加することを含んでなる、前記［４］に記載の方法、
［６］　前記［１］～［３］のいずれかに記載のラクトバチルス属乳酸菌の増殖促進剤及び／又は生残性向上剤と、ラクトバチルス属乳酸菌とを含んでなる、食品組成物、
［７］　ラクトバチルス属乳酸菌含有組成物において、ラクトバチルス属乳酸菌を増殖促進及び／又は生残性向上させるための、κ-カゼイノグリコマクロペプチドの使用。 That is, according to the present invention, the following inventions are provided.
[1] A growth promoter and / or survival improver for Lactobacillus lactic acid bacteria, comprising κ-caseinoglyco macropeptide as an active ingredient,
[2] The Lactobacillus lactic acid bacteria growth promoter and / or survival improver according to [1], wherein the Lactobacillus lactic acid bacteria is Lactobacillus gasseri species,
[3] The Lactobacillus lactic acid bacteria growth promoter according to [1] or [2], wherein the Lactobacillus lactic acid bacteria is one or more selected from Lactobacillus gasseri OLL2716 strain and Lactobacillus gasseri OLL2959 strain And / or survival improver,
[4] The Lactobacillus lactic acid bacteria growth promoter and / or survival improver according to any one of [1] to [3] is added to the Lactobacillus lactic acid bacteria-containing composition. A method for promoting growth and / or improving survival of Lactobacillus lactic acid bacteria in a Lactobacillus lactic acid bacteria-containing composition,
[5] Before the fermentation of the lactic acid bacteria-containing composition, the lactic acid bacteria growth promoter and / or survival improver is added to the lactic acid bacteria-containing composition, [4] The method described in
[6] A food composition comprising the Lactobacillus lactic acid bacteria growth promoter and / or survival improver according to any one of [1] to [3], and Lactobacillus lactic acid bacteria,
[7] Use of κ-caseinoglyco macropeptide for promoting growth and / or improving survival of Lactobacillus lactic acid bacteria in a composition containing Lactobacillus lactic acid bacteria.
　本発明のラクトバチルス属乳酸菌の増殖促進剤及び／又は生残性向上剤によれば、κ-カゼイノグリコマクロペプチドを使用することで、食品や食品組成物などのラクトバチルス属乳酸菌含有組成物において、ラクトバチルス属乳酸菌の増殖を促進させ、及び／又は生残性を向上させることができる。また、本発明によれば、κ-カゼイノグリコマクロペプチドを使用することで、発酵乳等を代表とする低ｐＨ環境の発酵食品において、ラクトバチルス属乳酸菌の増殖を促進及び／又は生残性を向上でき、さらに生体内への摂取後に、ラクトバチルス属乳酸菌の増殖を促進及び／又は生残性を向上させることができる。 According to the growth promoter and / or survival improver of Lactobacillus lactic acid bacteria of the present invention, the composition containing Lactobacillus lactic acid bacteria such as food and food composition can be obtained by using κ-caseinoglyco macropeptide. , The growth of Lactobacillus lactic acid bacteria can be promoted and / or the survival can be improved. Further, according to the present invention, by using κ-caseinoglyco macropeptide, in a fermented food of low pH environment represented by fermented milk etc., the growth of Lactobacillus genus lactic acid bacteria is promoted and / or survivability. Furthermore, after ingestion into a living body, the growth of Lactobacillus lactic acid bacteria can be promoted and / or the survival can be improved.
　さらに、本発明によれば、κ-カゼイノグリコマクロペプチドを使用することで、ラクトバチルス属乳酸菌を含む食品や食品組成物の風味や物性に影響を与えることなく、該乳酸菌の増殖を促進及び／又は生残性を向上させることができる。特に、本発明によれば、近年、その優れた効能が解明されつつあるラクトバチルス・ガセリ（Ｌａｃｔｏｂａｃｉｌｌｕｓ　ｇａｓｓｅｒｉ）種の乳酸菌の増殖を促進及び／又は生残性を向上させることができる。従って、本発明によれば、食品や食品組成物において、本来有する風味や物性を損なうことなく、長期保存後にも、プロバイオティクスとして高い機能性を付与した状態を維持できる。 Furthermore, according to the present invention, the use of κ-caseinoglyco macropeptide promotes the growth of the lactic acid bacteria without affecting the flavor and physical properties of foods and food compositions containing Lactobacillus lactic acid bacteria. / Or survival can be improved. In particular, according to the present invention, it is possible to promote the growth and / or improve the survival of Lactobacillus gasseri species of Lactobacillus gasseri, whose excellent efficacy is being elucidated in recent years. Therefore, according to the present invention, foods and food compositions can maintain a state in which high functionality is imparted as probiotics even after long-term storage without impairing the inherent flavor and physical properties.
実験例１における、Ｌａｃｔｏｂａｃｉｌｌｕｓ　ｇａｓｓｅｒｉ　ＯＬＬ２７１６株の菌数の生残率（保存日数後の生菌数／保存開始時の生菌数（％））を示すグラフである。6 is a graph showing the survival rate of the number of bacteria of Lactobacillus gasseri OLL2716 strain (number of viable cells after storage days / number of viable cells at the start of storage (%)) in Experimental Example 1. 実験例２における、Ｌａｃｔｏｂａｃｉｌｌｕｓ　ｇａｓｓｅｒｉ　ＯＬＬ２９５９株の菌数の生残率（保存日数後の生菌数／保存開始時の生菌数（％））を示すグラフである。6 is a graph showing the survival rate of the number of bacteria of Lactobacillus gasseri OLL2959 strain in Experimental Example 2 (number of viable cells after storage days / number of viable cells at the start of storage (%)). 実験例３における、Ｌａｃｔｏｂａｃｉｌｌｕｓ　ｇａｓｓｅｒｉ　ＯＬＬ２７１６株の菌数（cfu/g）を示すグラフである。10 is a graph showing the number of bacteria (cfu / g) of Lactobacillus gasseri OLL2716 strain in Experimental Example 3.
発明の具体的説明Detailed description of the invention
乳酸菌の増殖促進剤及び／又は生残性向上剤
　本発明による乳酸菌の増殖促進剤及び／又は生残性向上剤は、κ-カゼイノグリコマクロペプチドを有効成分として含むものである。すなわち、本発明は、κ-カゼイノグリコマクロペプチドを使用することで、ヨーグルトなどに含まれるラクトバチルス属乳酸菌などのプロバイオティクス菌の増殖を促進及び／又は生残性を向上させるものである。
　ここで、「乳酸菌の増殖促進剤及び／又は生残性向上剤」とは、乳酸菌の増殖促進及び生残性向上の両方の性能を含む薬剤に加えて、乳酸菌の増殖促進、乳酸菌の生残性向上の一方のみの性能を奏する薬剤を包含する意味で使用される。ただし、これらの意味を包含する表現として、「乳酸菌の増殖促進剤及び／又は生残性向上剤」は、乳酸菌の増殖促進及び生残性向上剤、又は乳酸菌の増殖促進及び生残性向上用組成物、又は乳酸菌の増殖促進及び生残性向上用添加剤と言い換えることもできる。 Lactic acid bacteria growth promoter and / or survival improver The lactic acid bacteria growth promoter and / or survival improver according to the present invention contains κ-caseinoglyco macropeptide as an active ingredient. That is, the present invention promotes the growth of probiotic bacteria such as Lactobacillus lactic acid bacteria contained in yogurt and / or improves survival by using κ-caseinoglyco macropeptide. .
Here, the term “lactic acid bacterium growth promoter and / or survival enhancer” refers to a lactic acid bacterium growth promoter, a lactic acid bacterium survival promoter, in addition to a drug that has both the performance of lactic acid bacteria growth promotion and survival improvement. It is used in the sense of including a drug that exhibits only one of the performance enhancement properties. However, as an expression including these meanings, “lactic acid bacteria growth promoter and / or survival improver” is an agent for promoting the growth and survival of lactic acid bacteria, or for promoting the growth and survival of lactic acid bacteria. It can be paraphrased as an additive for promoting the growth of lactic acid bacteria and improving survival.
　ここで、乳酸菌の「増殖促進」とは、乳酸菌が、乳酸菌の成長又は維持に適した環境下にあるときに、乳酸菌に作用して乳酸菌の増殖の促進を図り、菌数の増大等が図れることを言う。本発明では好ましくは、乳酸菌を含有する組成物中において、その所定の保存環境下にて、乳酸菌の増殖が促進されることを言う。 Here, “proliferation promotion” of lactic acid bacteria means that when the lactic acid bacteria are in an environment suitable for the growth or maintenance of the lactic acid bacteria, the lactic acid bacteria act on the lactic acid bacteria to promote the growth of the lactic acid bacteria, thereby increasing the number of bacteria. Say that. In the present invention, preferably, it means that growth of lactic acid bacteria is promoted in a composition containing lactic acid bacteria under a predetermined storage environment.
　ここで、乳酸菌の「生残性向上」とは、乳酸菌の成長又は維持に適した環境下にあるときに、乳酸菌に作用して乳酸菌の死滅を抑え、生存して残っている乳酸菌の数を維持、向上させることを言う。本発明では、好ましくは、乳酸菌を含有する組成物中において、その所定の保存環境下にて、乳酸菌の生存残留数が向上されることを言う。 Here, “improvement of survival” of lactic acid bacteria means that the number of lactic acid bacteria remaining alive by acting on lactic acid bacteria to suppress the death of lactic acid bacteria when in an environment suitable for the growth or maintenance of lactic acid bacteria. Say to maintain and improve. In the present invention, preferably, in a composition containing lactic acid bacteria, the number of surviving lactic acid bacteria is improved under the predetermined storage environment.
　ここで、κ-カゼイノグリコマクロペプチド（ＣＧＭＰ）は、乳タンパク質の一つであるκ-カゼインの断片であり、κ-カゼインの糖ペプチドを含むＣ末端ペプチドである。κ-カゼイノグリコマクロペプチドは、通常ではカゼインミセルの一部となっており、ミセルの外縁部に位置している。κ-カゼイノグリコマクロペプチドは、通常、κ-カゼイノグリコマクロペプチド含有物の形態で入手できる。
　κ-カゼイノグリコマクロペプチド含有物は、種々の方法で分離して調製できる。例えば、乳タンパク質にキモシンを作用させることで取り出して調製できる。また、例えば、κ-カゼインにペプシンを作用させてから酸を加えて、パラκ-カゼイン画分を沈殿させて得られた上清部を透析して脱塩した後に、必要に応じて凍結乾燥などすることで調製できる。さらに、例えば、レンネットやペプシンあるいは両者を酸カゼインに作用させて凝乳処理し、レンネットカゼインカードを形成させて、その際に生成するホエイを利用することで調製できる。具体的には、該ホエイでは、リン酸カルシウムを含んでおり、ｐＨと温度を調整して（例えば、ｐＨを８～９とし、温度を５０～６０℃に調整して）、リン酸カルシウムを沈殿させて除去して得られる上清部を中性領域に戻して調整してから、逆浸透膜で濃縮して脱塩した後に、必要に応じて噴霧乾燥などすることで調製できる。
　あるいは、κ-カゼイノグリコマクロペプチドは、市販品があればそれを利用してもよい。 Here, κ-caseinoglyco macropeptide (CGMP) is a fragment of κ-casein, which is one of milk proteins, and is a C-terminal peptide containing a glycopeptide of κ-casein. The κ-caseinoglyco macropeptide is usually part of the casein micelle and is located at the outer edge of the micelle. The κ-caseinoglyco macropeptide is usually available in the form of a κ-caseinoglyco macropeptide-containing product.
The κ-caseinoglyco macropeptide-containing product can be prepared by separation by various methods. For example, it can be prepared by taking chymosin into milk protein. In addition, for example, after pepsin is allowed to act on κ-casein, acid is added, and the supernatant obtained by precipitating the para κ-casein fraction is dialyzed and desalted, and then lyophilized as necessary. It can prepare by. Furthermore, for example, rennet, pepsin, or both can act on acid casein for curdling to form a rennet casein card, and can be prepared by utilizing whey produced at that time. Specifically, the whey contains calcium phosphate, and the pH and temperature are adjusted (for example, the pH is adjusted to 8 to 9, and the temperature is adjusted to 50 to 60 ° C.) to precipitate and remove the calcium phosphate. The supernatant obtained in this way is adjusted to return to the neutral region, and after concentration and desalting with a reverse osmosis membrane, it can be prepared by spray drying or the like, if necessary.
Alternatively, κ-caseinoglyco macropeptide may be used if it is commercially available.
　本発明のラクトバチルス属乳酸菌の増殖促進剤及び／又は生残性向上剤には、上記のκ-カゼイノグリコマクロペプチド含有物やその処理物をそのまま、あるいは溶媒で希釈した可溶画分や不溶画分として得、これをそのまま使用することができる。該溶媒としては、水や通常で用いられる溶媒、例えば、アルコール類、炭化水素類、有機酸、有機塩基、無機酸、無機塩基、超臨界流体等を単独あるいは複数を組合せて用いることができる。また、本発明のラクトバチルス属乳酸菌の増殖促進剤及び／又は生残性向上剤は、前記のκ-カゼイノグリコマクロペプチドそれ自体やその処理物に、水、タンパク質、糖質、脂質、ビタミン類、ミネラル類、有機酸、有機塩基、果汁、フレーバー類等の食品組成物を組合せて得ることもできる。 The Lactobacillus lactic acid bacteria growth promoter and / or survival improver of the present invention includes the above-mentioned κ-caseinoglyco macropeptide-containing product or a treated fraction as it is or diluted with a solvent. It is obtained as an insoluble fraction and can be used as it is. As the solvent, water or a commonly used solvent, for example, alcohols, hydrocarbons, organic acids, organic bases, inorganic acids, inorganic bases, supercritical fluids and the like can be used alone or in combination. In addition, the Lactobacillus lactic acid bacteria growth promoter and / or survival improver of the present invention includes the above-mentioned κ-caseinoglyco macropeptide itself or a processed product thereof, such as water, protein, carbohydrate, lipid, vitamin. It is also possible to obtain a combination of food compositions such as foods, minerals, organic acids, organic bases, fruit juices and flavors.
　本発明の乳酸菌の増殖促進剤及び／又は生残性向上剤を、κ-カゼイノグリコマクロペプチドの濃度に換算して、好ましくは０．０５～０．６重量％、より好ましくは０．１～０．４重量％、さらに好ましくは０．２～０．３重量％含むように、前記の乳酸菌含有組成物に加えることができる。このとき、前記の乳酸菌含有組成物は、ラクトバチルス属乳酸菌を、好ましくは１０５ＣＦＵ／ｇ以上、より好ましくは１０６～１０９ＣＦＵ／ｇの範囲、さらに好ましくは、１０７～１０８ＣＦＵ／ｇの範囲で含むことができる。 The growth promoter and / or survival improver of lactic acid bacteria of the present invention is preferably 0.05 to 0.6% by weight, more preferably 0.1% in terms of the concentration of κ-caseinoglyco macropeptide. It can be added to the lactic acid bacterium-containing composition so as to contain ˜0.4 wt%, more preferably 0.2˜0.3 wt%. At this time, the lactic acid bacterium-containing composition preferably contains Lactobacillus lactic acid bacteria, preferably 10 5 CFU / g or more, more preferably in the range of 10 6 to 10 9 CFU / g, and still more preferably 10 7 to 10 8 CFU. / G.
　本発明者らが検討したところによれば、本発明によるラクトバチルス属乳酸菌の増殖促進剤及び／又は生残性向上剤は、低ｐＨ環境において、該乳酸菌の増殖を促進及び／又は生残性を向上する機能を発揮できるものであった。発酵乳等を代表とする乳酸菌を含有する食品や食品組成物では、一般的に低ｐＨ環境となっており、乳酸菌の増殖及び／又は生存には適さないことも多い。本発明の増殖促進剤及び／又は生残性向上剤は、低ｐＨ環境においても、乳酸菌の増殖を促進及び／又は生残性を向上する機能を発揮できるので、発酵乳等を代表とする乳酸菌を含有する食品や食品組成物における乳酸菌の増殖を促進及び／又は生残性を向上する上で有用である。本発明の乳酸菌の増殖促進剤及び／又は生残性向上剤は、乳酸菌を含有する食品や食品組成物のｐＨ等を考慮した上で、従来技術と差別化した低ｐＨ環境において、より効果的に機能を発揮できる。このとき、該低ｐＨ環境として、好ましくはｐＨで２．５～６．５、より好ましくはｐＨで３．０～５．５、さらに好ましくはｐＨで３．５～５．０、最も好ましくはｐＨで３．８～４．８である。 According to the study by the present inventors, the growth promoter and / or survival improver of Lactobacillus lactic acid bacteria according to the present invention promotes the growth and / or survival of the lactic acid bacteria in a low pH environment. It was able to demonstrate the function to improve the. Foods and food compositions containing lactic acid bacteria, such as fermented milk, are generally in a low pH environment and are often not suitable for the growth and / or survival of lactic acid bacteria. Since the growth promoter and / or survival improver of the present invention can exhibit functions of promoting the growth of lactic acid bacteria and / or improving the survival even in a low pH environment, the lactic acid bacteria represented by fermented milk and the like It is useful in promoting the growth of lactic acid bacteria and / or improving the survival in foods and food compositions containing sucrose. The lactic acid bacteria growth promoter and / or survival improver of the present invention is more effective in a low pH environment that is differentiated from the prior art in consideration of the pH of foods and food compositions containing lactic acid bacteria. Can demonstrate its function. At this time, the low pH environment is preferably 2.5 to 6.5, more preferably 3.0 to 5.5, still more preferably 3.5 to 5.0, and most preferably pH. The pH is 3.8 to 4.8.
　本発明によるラクトバチルス属乳酸菌の増殖促進剤及び／又は生残性向上剤は、ラクトバチルス属乳酸菌として特に、その優れた効能が解明されつつあるラクトバチルス・ガセリ（Ｌａｃｔｏｂａｃｉｌｌｕｓ　ｇａｓｓｅｒｉ）種に適用することが好ましい。そして、ラクトバチルス・ガセリ種は、例えば、ラクトバチルス・ガセリＯＬＬ２７１６（Ｌａｃｔｏｂａｃｉｌｌｕｓ　ｇａｓｓｅｒｉ　ＯＬＬ２７１６：ＦＥＲＭ　ＢＰ－６９９９）株、ラクトバチルス・ガセリＯＬＬ２９５９株（Ｌａｃｔｏｂａｃｉｌｌｕｓ　ｇａｓｓｅｒｉ　ＯＬＬ２９５９：ＮＩＴＥ　ＢＰ－２２４）である。
　なお、後述するように、本発明においては、本発明の乳酸菌の増殖促進剤及び／又は生残性向上剤の効果をこれら菌株において実験的に確認している。 The Lactobacillus lactic acid bacteria growth promoter and / or survival improver according to the present invention is particularly applied to Lactobacillus gasseri species whose excellent efficacy is being elucidated as Lactobacillus lactic acid bacteria. Is preferred. The Lactobacillus gasseri species are, for example, Lactobacillus gasseri OLL2716 (Lactobacillus gasseri OLL2716: FERM BP-6999) strain, Lactobacillus gasseri OLL2959 strain (Lactobacillus gasseri OLL2959: N).
In addition, as described later, in the present invention, the effects of the lactic acid bacteria growth promoter and / or survival improver of the present invention have been experimentally confirmed in these strains.
　ここで、これら乳酸菌の寄託に関する情報は、以下の通りである。
　Ｌａｃｔｏｂａｃｉｌｌｕｓ　ｇａｓｓｅｒｉ　ＯＬＬ２７１６株は、独立行政法人産業技術総合研究所特許生物寄託センターに寄託されている。該寄託を特定する内容を下記する。
（１）寄託機関名：独立行政法人産業技術総合研究所　特許生物寄託センター
（２）連絡先：〒３０５－８５６６　茨城県つくば市東１丁目１番１　中央第６
（３）受託番号：ＦＥＲＭ　ＢＰ－６９９９
（４）識別のための表示：　Ｌａｃｔｏｂａｃｉｌｌｕｓ　ｇａｓｓｅｒｉ　ＯＬＬ２７１６
（５）原寄託日：平成１１年５月２４日
（６）ブタペスト条約に基づく寄託への移管日：平成１２年１月１４日
　上記のＬａｃｔｏｂａｃｉｌｌｕｓ　ｇａｓｓｅｒｉ　ＯＬＬ２７１６は、ヒト糞便より分離された。グラム陽性桿菌であり、グルコースよりガスを産生せず、カタラーゼ陰性を示す。グルコース、マンノース、フルクトース、ガラクトース、シュークロース、セロビオース、ラクトース、トレハロース、スターチ、デキストリンを資化して酸を生成する。 Here, the information regarding the deposit of these lactic acid bacteria is as follows.
The Lactobacillus gasseri OLL2716 strain is deposited at the National Institute of Advanced Industrial Science and Technology Patent Biological Deposit Center. The contents specifying the deposit will be described below.
(1) Name of depositary institution: National Institute of Advanced Industrial Science and Technology, Patent Biological Depositary Center (2) Contact: Chuo 6th 1-1 1-1 Higashi 1-chome Tsukuba City, Ibaraki 305-8565
(3) Accession number: FERM BP-6999
(4) Display for identification: Lactobacillus gasseri OLL2716
(5) Date of original deposit: May 24, 1999 (6) Date of transfer to deposit under the Budapest Treaty: January 14, 2000 The above Lactobacillus gasseri OLL2716 was isolated from human feces. It is a gram positive bacillus, does not produce gas from glucose, and shows catalase negative. Glucose, mannose, fructose, galactose, sucrose, cellobiose, lactose, trehalose, starch, dextrin are assimilated to produce an acid.
　一方、Ｌａｃｔｏｂａｃｉｌｌｕｓ　ｇａｓｓｅｒｉ　ＯＬＬ２９５９株は独立行政法人製品評価技術基盤機構特許微生物寄託センターに寄託されている。該寄託を特定する内容を下記する。
（１）寄託機関名：独立行政法人製品評価技術基盤機構特許微生物寄託センター
（２）連絡先：〒２９２－０８１８　千葉県木更津市かずさ鎌足２－５－８
（３）受託番号：ＮＩＴＥ　ＢＰ－２２４
（４）識別のための表示：Ｌａｃｔｏｂａｃｉｌｌｕｓ　ｇａｓｓｅｒｉ　ＯＬＬ２９５９
（５）原寄託日：２００６年３月３１日
（６）ブタペスト条約に基づく寄託への移管日：２００７年１１月２１日
　上記のＬａｃｔｏｂａｃｉｌｌｕｓ　ｇａｓｓｅｒｉ　ＯＬＬ２９５９株は、ヒト糞便より分離された。グラム陽性桿菌であり、グルコースよりガスを産生しない。グルコース、マンノース、フルクトース、ガラクトース、シュークロース、セロビオースを資化する。 On the other hand, Lactobacillus gasseri OLL2959 strain is deposited at the Patent Microorganism Depositary Center for Product Evaluation Technology Foundation. The contents specifying the deposit will be described below.
(1) Name of depositary institution: National Institute for Product Evaluation Technology Patent Microorganisms Deposit Center (2) Contact: 2-5-8 Kazusa Kamashichi, Kisarazu City, Chiba Prefecture 292-0818
(3) Accession number: NITE BP-224
(4) Display for identification: Lactobacillus gasseri OLL2959
(5) Date of original deposit: March 31, 2006 (6) Date of transfer to deposit under the Budapest Treaty: November 21, 2007 The above Lactobacillus gasseri OLL2959 strain was isolated from human feces. It is a gram-positive rod and does not produce gas from glucose. Utilizes glucose, mannose, fructose, galactose, sucrose, cellobiose.
　本発明のラクトバチルス属乳酸菌を増殖促進及び／又は生残性向上させる方法は、前記のκ-カゼイノグリコマクロペプチド含有物を有効成分とするラクトバチルス属乳酸菌の増殖促進剤及び／又は生残性向上剤を、ラクトバチルス属乳酸菌含有組成物に添加することによって行われる。該添加の時期として、ラクトバチルス属乳酸菌含有組成物の発酵前、発酵中、発酵後のいずれでも構わないが、製品全体で効果や作用などを均一に管理しやすいことから、好ましくは該乳酸菌含有組成物の発酵前であり、κ-カゼイノグリコマクロペプチド含有物を衛生的に管理しやすいことから、より好ましくは該乳酸菌含有組成物の殺菌前である。 The method for promoting the growth and / or improving the survival of the Lactobacillus lactic acid bacterium according to the present invention comprises the above-mentioned κ-caseinoglyco macropeptide-containing product as an active ingredient and a Lactobacillus lactic acid bacterium growth promoter and / or survival. It is performed by adding a property improver to a Lactobacillus genus lactic acid bacteria containing composition. The timing of the addition may be any before, during, or after fermentation of the Lactobacillus lactic acid bacteria-containing composition, but preferably contains the lactic acid bacteria because it is easy to uniformly manage the effects and actions of the entire product. It is before fermentation of the composition, and more preferably before sterilization of the lactic acid bacteria-containing composition, since the κ-caseinoglyco macropeptide-containing material can be easily managed hygienically.
　本発明によれば、さらに、本発明の増殖促進剤及び／又は生残性向上剤を食品や食品組成物に用いても良い。すなわち、本発明の増殖促進剤及び／又は生残性向上剤は、前記の乳酸菌を含む食品や食品組成物に用いることができる。該食品や食品組成物として、例えば、各種の飲食品（清涼飲料、発酵乳、ヨーグルト等）が挙げられる。 According to the present invention, the growth promoter and / or survival improver of the present invention may further be used in foods and food compositions. That is, the growth promoter and / or survival improver of the present invention can be used for foods and food compositions containing the lactic acid bacteria. Examples of the food and food composition include various foods and beverages (soft drinks, fermented milk, yogurt, etc.).
　本発明の増殖促進剤及び／又は生残性向上剤と前記の乳酸菌とを含む食品や食品組成物は、そのまま使用したり、他の食品や食品成分と混合したりするなどで、通常の食品組成物における常法に従って用いることができる。また、その性状についても通常で用いられる飲食品の状態や形態、例えば、固体状（粉末、顆粒状、その他）、ペースト状、液状ないし懸濁状のいずれでも良い。 A food or a food composition containing the growth promoter and / or survival improver of the present invention and the lactic acid bacterium described above can be used as it is or mixed with other foods or food ingredients. It can be used according to conventional methods in the composition. In addition, the state and form of food and drink that are usually used, such as solid (powder, granule, etc.), paste, liquid, or suspension may be used.
　その他の成分についても特に限定されないが、前記の食品や食品組成物には、水、タンパク質、糖質、脂質、ビタミン類、ミネラル類、有機酸、有機塩基、果汁、フレーバー類等を成分として用いることができる。これらの成分は、２種以上を組合せて用いることができ、合成品及び／又はこれらを多く含む食品や食品組成物を用いても良い。 Other ingredients are not particularly limited, but water, protein, carbohydrates, lipids, vitamins, minerals, organic acids, organic bases, fruit juices, flavors, etc. are used as ingredients in the foods and food compositions. be able to. These components can be used in combination of two or more kinds, and synthetic products and / or foods and food compositions containing many of these may be used.
　以下、本発明について実施例を挙げて説明するが、本発明は、これにより限定されるものではない。なお、本明細書において、％の表示は明示しない場合、重量％を示すものとする。 Hereinafter, the present invention will be described with reference to examples, but the present invention is not limited thereto. In addition, in this specification, when the indication of% is not clearly shown, it shall show weight%.
　ヨーグルトのプロバイオティクス株であるＬａｃｔｏｂａｃｉｌｌｕｓ　ｇａｓｓｅｒｉ　ＯＬＬ２７１６株（ＦＥＲＭ　ＢＰ－６９９９）と、同菌種のプロバイオティクス株であるＬａｃｔｏｂａｃｉｌｌｕｓ　ｇａｓｓｅｒｉ　ＯＬＬ２９５９株（ＮＩＴＥ　ＢＰ－２４４）のヨーグルト中での生残性に対するκ-カゼイノグリコマクロペプチド（ＣＧＭＰ）の影響を検討した。なお、ＣＧＭＰには、アーラフーズイングレディエンツジャパン株式会社のＣＧＭＰ－１０を用いた。 Lactobacillus gasseri OLL2716 strain (FERM BP-6999), a probiotic strain of yogurt, and Lactobacillus gasseri OLL2959 strain (NITE BP-244), a probiotic strain of the same strain, in the yogurt -The effect of caseinoglyco macropeptide (CGMP) was examined. For CGMP, CGMP-10 manufactured by Arraughs Ingredients Japan Co., Ltd. was used.
実験例１
　ＣＧＭＰを０．２％で添加したヨーグルトミックスへ、スターター（Ｌａｃｔｏｂａｃｉｌｌｕｓ　ｂｕｌｇａｒｉｃｕｓとＳｔｒｅｐｔｏｃｏｃｃｕｓ　ｔｈｅｒｍｏｐｈｉｌｕｓの混合培養物）を２％と、Ｌａｃｔｏｂａｃｉｌｌｕｓ　ｇａｓｓｅｒｉ　ＯＬＬ２７１６株の濃縮菌液（４×１０１１ ＣＦＵ／ｇ）を０．０２５％で同時に添加して発酵し、ヨーグルトを調製した。一方、ＣＧＭＰを添加しないこと以外は全く同様に、ヨーグルトを調製し、コントロールとした。 Experimental example 1
To a yogurt mix supplemented with CGMP at 0.2%, 2% of a starter (a mixed culture of Lactobacillus bulgaricus and Streptococcus thermophilus) and a concentrated bacterial solution of Lactobacillus gasseri OLL2716 strain (4 × 10 11 CFU / g). A yogurt was prepared by simultaneously adding and fermenting at 025%. On the other hand, yogurt was prepared in the same manner except that CGMP was not added, and used as a control.
　これらのヨーグルトを５℃にて、賞味期限である１６日間で保存した。該保存の期間において、ＣＧＭＰの添加の有無により、風味、物性、乳酸酸度及びｐＨに差はなかった。さらに、保存の開始時（調製直後）、８日後及び１６日後に、Ｌａｃｔｏｂａｃｉｌｌｕｓ　ｇａｓｓｅｒｉ　ＯＬＬ２７１６株の菌数を測定した。この菌数及び生残率（保存日数後の生菌数／保存開始時の生菌数（％））を表１に示した。また、Ｌａｃｔｏｂａｃｉｌｌｕｓ　ｇａｓｓｅｒｉ　ＯＬＬ２７１６株の菌数の生残率（保存日数後の生菌数／保存開始時の生菌数（％））を図１に示した。 These yogurts were stored at 5 ° C. for 16 days as the expiration date. During the storage period, there was no difference in flavor, physical properties, lactic acid acidity, and pH depending on whether or not CGMP was added. Furthermore, at the start of storage (immediately after preparation), 8 days and 16 days later, the number of bacteria of Lactobacillus gasseri OLL2716 strain was measured. Table 1 shows the number of bacteria and the survival rate (the number of viable bacteria after the storage days / the number of viable bacteria at the start of storage (%)). Further, the survival rate of the number of bacteria of the Lactobacillus gasseri OLL2716 strain (number of viable cells after storage days / number of viable cells at the start of storage (%)) is shown in FIG.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
実験例２
　ＣＧＭＰを０．２％で添加したヨーグルトミックスへ、スターター（Ｌａｃｔｏｂａｃｉｌｌｕｓ　ｂｕｌｇａｒｉｃｕｓとＳｔｒｅｐｔｏｃｏｃｃｕｓ　ｔｈｅｒｍｏｐｈｉｌｕｓの混合培養物）を２％と、Ｌａｃｔｏｂａｃｉｌｌｕｓ　ｇａｓｓｅｒｉ　ＯＬＬ２９５９株の濃縮菌液（２×１０１１ ＣＦＵ／ｇ）を０．０４％で同時に添加して発酵し、ヨーグルトを調製した。一方、ＣＧＭＰを添加しないこと以外は全く同様に、ヨーグルトを調製し、コントロールとした。 Experimental example 2
To a yogurt mix supplemented with CGMP at 0.2%, a starter (a mixed culture of Lactobacillus bulgaricus and Streptococcus thermophilus) 2% and a concentrated bacterial solution of Lactobacillus gasseri OLL2959 strain (2 × 10 11 CFU / g) The yogurt was prepared by simultaneously adding and fermenting at 04%. On the other hand, yogurt was prepared in the same manner except that CGMP was not added, and used as a control.
　これらのヨーグルトを５℃にて、賞味期限である１６日間で保存した。該保存の期間において、ＣＧＭＰの添加の有無により、風味、物性、乳酸酸度及びｐＨに差はなかった。さらに、保存の開始時（調製直後）、８日後及び１６日後に、Ｌａｃｔｏｂａｃｉｌｌｕｓ　ｇａｓｓｅｒｉ　ＯＬＬ２９５９株の菌数を測定した。この菌数及び生残率（保存日数後の生菌数／保存開始時の生菌数（％））を表２に示した。また、Ｌａｃｔｏｂａｃｉｌｌｕｓ　ｇａｓｓｅｒｉ　ＯＬＬ２９５９株の菌数の生残率（保存日数後の生菌数／保存開始時の生菌数（％））を図２に示した。 These yogurts were stored at 5 ° C. for 16 days as the expiration date. During the storage period, there was no difference in flavor, physical properties, lactic acid acidity, and pH depending on whether or not CGMP was added. Furthermore, at the start of storage (immediately after preparation), 8 days and 16 days later, the number of bacteria of Lactobacillus gasseri OLL2959 strain was measured. Table 2 shows the number of bacteria and the survival rate (the number of viable cells after the storage days / the number of viable cells at the start of storage (%)). Further, the survival rate of the number of bacteria of the Lactobacillus gasseri OLL2959 strain (number of viable cells after storage days / number of viable cells at the start of storage (%)) is shown in FIG.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
　その結果、ヨーグルトを１６日間で保存した後に、Ｌａｃｔｏｂａｃｉｌｌｕｓ　ｇａｓｓｅｒｉ　ＯＬＬ２７１６株の生残率は、保存の開始時（調製直後）を１００％として、ＣＧＭＰを無添加の場合には２２．１％、ＣＧＭＰを添加の場合には４２．８％であった。また、ヨーグルトを１６日間で保存した後に、Ｌａｃｔｏｂａｃｉｌｌｕｓ　ｇａｓｓｅｒｉ　ＯＬＬ２９５９株の生残率は、保存の開始時（調製直後）を１００％として、ＣＧＭＰを無添加の場合には２０．６%、ＣＧＭＰを添加の場合には４１．９%であった。これら乳酸菌の生残率は、製品の品質を確保する上で非常に重要であり、本発明では、その要素を格段に向上できたこととなる。ここでは、乳酸菌の生残性向上効果を確認できた。 As a result, after storing yogurt for 16 days, the survival rate of Lactobacillus gasseri OLL2716 strain was 100% at the start of storage (immediately after preparation), 22.1% when CGMP was not added, and CGMP In the case of addition, it was 42.8%. In addition, after storing yogurt for 16 days, the survival rate of Lactobacillus gasseri OLL2959 strain is 100% at the start of storage (immediately after preparation), 20.6% when CGMP is not added, and CGMP is added In this case, it was 41.9%. The survival rate of these lactic acid bacteria is very important in ensuring the quality of the product, and in the present invention, the element can be remarkably improved. Here, the survival improvement effect of lactic acid bacteria was confirmed.
ヨーグルトのプロバイオティクス株であるＬａｃｔｏｂａｃｉｌｌｕｓ　ｇａｓｓｅｒｉ　ＯＬＬ２７１６株（ＦＥＲＭ　ＢＰ－６９９９）を用いて、増殖促進に対するκ-カゼイノグリコマクロペプチド（ＣＧＭＰ）の影響を検討した。 Lactobacillus gasseri OLL2716 strain (FERM BP-6999), a probiotic strain of yogurt, was used to examine the effect of κ-caseinoglyco macropeptide (CGMP) on growth promotion.
実験例３
　ＣＧＭＰを０．２％で添加したＭＲＳ培地（Difco Lactobacilli MRS Broth (Becton, Dickinson and Company)）に、Ｌａｃｔｏｂａｃｉｌｌｕｓ　ｇａｓｓｅｒｉ　ＯＬＬ２７１６株の濃縮菌液（４×１０１１ ＣＦＵ／ｇ）を１０倍に希釈してから１％で接種し、４０℃で培養した。一方、ＣＧＭＰを添加する代わりに同量の脱脂粉乳を添加した培地を調製して同様の試験をし、コントロールとした。
　それぞれ経時的に、それらの菌数を測定した。結果は表３と図３に示されるとおりであった。 Experimental example 3
A concentrated bacterial solution (4 × 10 11 CFU / g) of Lactobacillus gasseri OLL2716 strain was diluted 10-fold in MRS medium (Difco Lactobacilli MRS Broth (Becton, Dickinson and Company)) supplemented with CGMP at 0.2%. To 1% and cultured at 40 ° C. On the other hand, instead of adding CGMP, a medium containing the same amount of skim milk was prepared and subjected to the same test as a control.
Each of them was counted over time. The results were as shown in Table 3 and FIG.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
　その結果、ＣＧＭＰを添加した場合には、ＣＧＭＰを添加しない場合に比べて、乳酸菌数が１０８cfu/gに達する時間が約１時間短縮された。ここでは、乳酸菌の増殖促進効果を確認できた。 As a result, when CGMP was added, the time for the number of lactic acid bacteria to reach 10 8 cfu / g was shortened by about 1 hour compared to when CGMP was not added. Here, the effect of promoting the growth of lactic acid bacteria was confirmed.
　本発明に基づくκ-カゼイノグリコマクロペプチド含有物を用いることにより、食品組成物の風味や物性への影響がなく、さらに効果の持続性が高くて優れた、乳酸菌等の増殖促進剤及び／又は生残性向上剤を提供することができる。 By using the κ-caseinoglyco macropeptide-containing material according to the present invention, there is no influence on the flavor and physical properties of the food composition, and the effect is highly durable and excellent. Alternatively, a survival improver can be provided.

Claims (7)

  1. 　κ-カゼイノグリコマクロペプチドを有効成分として含む、ラクトバチルス属乳酸菌の増殖促進剤及び／又は生残性向上剤。 Lactobacillus lactic acid bacteria growth promoter and / or survival improver containing κ-caseinoglyco macropeptide as an active ingredient.
  2. 　ラクトバチルス属乳酸菌がラクトバチルス・ガセリ（Ｌａｃｔｏｂａｃｉｌｌｕｓ　ｇａｓｓｅｒｉ）種である、請求項１に記載のラクトバチルス属乳酸菌の増殖促進剤及び／又は生残性向上剤。 The growth promoter and / or survival improver of Lactobacillus lactic acid bacteria according to claim 1, wherein the Lactobacillus lactic acid bacterium is Lactobacillus gasseri species.
  3. 　ラクトバチルス属乳酸菌が、Ｌａｃｔｏｂａｃｉｌｌｕｓ　ｇａｓｓｅｒｉ　ＯＬＬ２７１６株、及びＬａｃｔｏｂａｃｉｌｌｕｓ　ｇａｓｓｅｒｉ　ＯＬＬ２９５９株から選択される１種以上のものである、請求項１または２に記載のラクトバチルス属乳酸菌の増殖促進剤及び／又は生残性向上剤。 Lactobacillus lactic acid bacteria are one or more selected from Lactobacillus gasseri OLL2716 strain and Lactobacillus gasseri OLL2959 strain, The growth promoter and / or survival of Lactobacillus lactic acid bacteria according to claim 1 or 2 Improver.
  4. 　請求項１～３のいずれか一項に記載のラクトバチルス属乳酸菌の増殖促進剤及び／又は生残性向上剤を、ラクトバチルス属乳酸菌含有組成物に添加することを特徴とする、ラクトバチルス属乳酸菌含有組成物においてラクトバチルス属乳酸菌を増殖促進及び／又は生残性向上させる方法。 Lactobacillus lactic acid bacteria growth promoter and / or survival improver according to any one of claims 1 to 3 is added to a Lactobacillus lactic acid bacteria-containing composition, A method for promoting growth and / or improving survival of Lactobacillus lactic acid bacteria in a composition containing lactic acid bacteria.
  5. 　前記の乳酸菌含有組成物の発酵前に、前記の乳酸菌の増殖促進剤及び／又は生残性向上剤を、前記の乳酸菌含有組成物に添加することを含んでなる、請求項４に記載の方法。 5. The method according to claim 4, comprising adding the lactic acid bacterium growth promoter and / or the survival improver to the lactic acid bacteria-containing composition before fermentation of the lactic acid bacteria-containing composition. .
  6. 　請求項１～３のいずれか一項に記載のラクトバチルス属乳酸菌の増殖促進剤及び／又は生残性向上剤と、ラクトバチルス属乳酸菌とを含んでなる、食品組成物。 A food composition comprising the growth promoter and / or survival improver of Lactobacillus lactic acid bacteria according to any one of claims 1 to 3, and Lactobacillus lactic acid bacteria.
  7. 　ラクトバチルス属乳酸菌含有組成物において、ラクトバチルス属乳酸菌を増殖促進及び／又は生残性向上させるための、κ-カゼイノグリコマクロペプチドの使用。 Use of κ-caseinoglyco-macropeptide for promoting growth and / or improving survival of Lactobacillus lactic acid bacteria in a composition containing Lactobacillus lactic acid bacteria.
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