WO2012023578A1 - Agent for improvement in survival of lactic acid bacterium and/or bifidobacterium - Google Patents
Agent for improvement in survival of lactic acid bacterium and/or bifidobacterium Download PDFInfo
- Publication number
- WO2012023578A1 WO2012023578A1 PCT/JP2011/068654 JP2011068654W WO2012023578A1 WO 2012023578 A1 WO2012023578 A1 WO 2012023578A1 JP 2011068654 W JP2011068654 W JP 2011068654W WO 2012023578 A1 WO2012023578 A1 WO 2012023578A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- survival
- lactic acid
- bifidobacteria
- composition
- amino acid
- Prior art date
Links
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 176
- 230000004083 survival effect Effects 0.000 title claims abstract description 110
- 241000894006 Bacteria Species 0.000 title claims abstract description 102
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 88
- 239000004310 lactic acid Substances 0.000 title claims abstract description 88
- 241000186000 Bifidobacterium Species 0.000 title claims abstract description 64
- 239000003795 chemical substances by application Substances 0.000 title abstract 2
- 230000006872 improvement Effects 0.000 title description 6
- 150000001413 amino acids Chemical class 0.000 claims abstract description 67
- 239000006041 probiotic Substances 0.000 claims abstract description 20
- 235000018291 probiotics Nutrition 0.000 claims abstract description 20
- 239000004480 active ingredient Substances 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims description 100
- 235000001014 amino acid Nutrition 0.000 claims description 66
- 235000013305 food Nutrition 0.000 claims description 43
- 238000000034 method Methods 0.000 claims description 27
- 235000015140 cultured milk Nutrition 0.000 claims description 24
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 claims description 22
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 claims description 18
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 claims description 18
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims description 15
- 235000018417 cysteine Nutrition 0.000 claims description 15
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 claims description 14
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 claims description 14
- 235000014304 histidine Nutrition 0.000 claims description 14
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 claims description 14
- HNDVDQJCIGZPNO-YFKPBYRVSA-N L-histidine Chemical compound OC(=O)[C@@H](N)CC1=CN=CN1 HNDVDQJCIGZPNO-YFKPBYRVSA-N 0.000 claims description 13
- 230000000529 probiotic effect Effects 0.000 claims description 13
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 claims description 12
- 238000000855 fermentation Methods 0.000 claims description 12
- 230000004151 fermentation Effects 0.000 claims description 12
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims description 11
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 claims description 11
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 claims description 11
- 235000004279 alanine Nutrition 0.000 claims description 11
- 235000019152 folic acid Nutrition 0.000 claims description 11
- 239000011724 folic acid Substances 0.000 claims description 11
- 229960000304 folic acid Drugs 0.000 claims description 11
- 229930182817 methionine Natural products 0.000 claims description 11
- 235000006109 methionine Nutrition 0.000 claims description 11
- 235000013618 yogurt Nutrition 0.000 claims description 11
- 241000186660 Lactobacillus Species 0.000 claims description 8
- 229940039696 lactobacillus Drugs 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 229910052725 zinc Inorganic materials 0.000 claims description 7
- 229910017053 inorganic salt Inorganic materials 0.000 claims description 6
- 230000002378 acidificating effect Effects 0.000 abstract description 10
- 241000186606 Lactobacillus gasseri Species 0.000 description 18
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 14
- 230000000694 effects Effects 0.000 description 12
- 238000003860 storage Methods 0.000 description 9
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 239000007858 starting material Substances 0.000 description 7
- 239000011701 zinc Substances 0.000 description 6
- 241000186713 Lactobacillus amylovorus Species 0.000 description 5
- -1 MgCO 3 Substances 0.000 description 5
- 238000005259 measurement Methods 0.000 description 5
- 244000005700 microbiome Species 0.000 description 5
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 4
- 229930003268 Vitamin C Natural products 0.000 description 4
- 229910052760 oxygen Inorganic materials 0.000 description 4
- 239000001301 oxygen Substances 0.000 description 4
- 230000000704 physical effect Effects 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 230000035899 viability Effects 0.000 description 4
- 235000019154 vitamin C Nutrition 0.000 description 4
- 239000011718 vitamin C Substances 0.000 description 4
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- 235000010323 ascorbic acid Nutrition 0.000 description 3
- 229960005070 ascorbic acid Drugs 0.000 description 3
- 239000011668 ascorbic acid Substances 0.000 description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 3
- 230000001580 bacterial effect Effects 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 230000000813 microbial effect Effects 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 244000215068 Acacia senegal Species 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- 229920000084 Gum arabic Polymers 0.000 description 2
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- 241000192132 Leuconostoc Species 0.000 description 2
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 2
- 239000000205 acacia gum Substances 0.000 description 2
- 235000010489 acacia gum Nutrition 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 239000013543 active substance Substances 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 2
- 229910052782 aluminium Inorganic materials 0.000 description 2
- 229940009289 bifidobacterium lactis Drugs 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000012258 culturing Methods 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 229940093915 gynecological organic acid Drugs 0.000 description 2
- 239000002609 medium Substances 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 150000007530 organic bases Chemical class 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 229910052717 sulfur Inorganic materials 0.000 description 2
- 239000011593 sulfur Substances 0.000 description 2
- 230000001629 suppression Effects 0.000 description 2
- 230000002459 sustained effect Effects 0.000 description 2
- JBQYATWDVHIOAR-UHFFFAOYSA-N tellanylidenegermanium Chemical compound [Te]=[Ge] JBQYATWDVHIOAR-UHFFFAOYSA-N 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- MTCFGRXMJLQNBG-REOHCLBHSA-N (2S)-2-Amino-3-hydroxypropansäure Chemical compound OC[C@H](N)C(O)=O MTCFGRXMJLQNBG-REOHCLBHSA-N 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- 241001134770 Bifidobacterium animalis Species 0.000 description 1
- 241000186016 Bifidobacterium bifidum Species 0.000 description 1
- 241000186012 Bifidobacterium breve Species 0.000 description 1
- 241000186011 Bifidobacterium catenulatum Species 0.000 description 1
- 241000186020 Bifidobacterium dentium Species 0.000 description 1
- 241001608472 Bifidobacterium longum Species 0.000 description 1
- 241000186015 Bifidobacterium longum subsp. infantis Species 0.000 description 1
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- 241000194033 Enterococcus Species 0.000 description 1
- 241000194032 Enterococcus faecalis Species 0.000 description 1
- 241000194031 Enterococcus faecium Species 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 1
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 1
- 240000001046 Lactobacillus acidophilus Species 0.000 description 1
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 1
- 240000001929 Lactobacillus brevis Species 0.000 description 1
- 235000013957 Lactobacillus brevis Nutrition 0.000 description 1
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 1
- 244000199866 Lactobacillus casei Species 0.000 description 1
- 235000013958 Lactobacillus casei Nutrition 0.000 description 1
- 241000218492 Lactobacillus crispatus Species 0.000 description 1
- 241001147746 Lactobacillus delbrueckii subsp. lactis Species 0.000 description 1
- 241000186840 Lactobacillus fermentum Species 0.000 description 1
- 241001561398 Lactobacillus jensenii Species 0.000 description 1
- 241001468191 Lactobacillus kefiri Species 0.000 description 1
- 241000394636 Lactobacillus mucosae Species 0.000 description 1
- 241000186784 Lactobacillus oris Species 0.000 description 1
- 241000186684 Lactobacillus pentosus Species 0.000 description 1
- 240000006024 Lactobacillus plantarum Species 0.000 description 1
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 1
- 241000186604 Lactobacillus reuteri Species 0.000 description 1
- 241000218588 Lactobacillus rhamnosus Species 0.000 description 1
- 241000186870 Lactobacillus ruminis Species 0.000 description 1
- 241000186869 Lactobacillus salivarius Species 0.000 description 1
- 241000194036 Lactococcus Species 0.000 description 1
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 description 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 1
- 241000192129 Leuconostoc lactis Species 0.000 description 1
- 235000009134 Myrica cerifera Nutrition 0.000 description 1
- 229940123973 Oxygen scavenger Drugs 0.000 description 1
- 241000192001 Pediococcus Species 0.000 description 1
- 241000191996 Pediococcus pentosaceus Species 0.000 description 1
- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 description 1
- 244000061457 Solanum nigrum Species 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- 235000014962 Streptococcus cremoris Nutrition 0.000 description 1
- 244000057717 Streptococcus lactis Species 0.000 description 1
- 235000014897 Streptococcus lactis Nutrition 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 230000006229 amino acid addition Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 229940118852 bifidobacterium animalis Drugs 0.000 description 1
- 229940002008 bifidobacterium bifidum Drugs 0.000 description 1
- 229940004120 bifidobacterium infantis Drugs 0.000 description 1
- 229940009291 bifidobacterium longum Drugs 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000012136 culture method Methods 0.000 description 1
- 235000014048 cultured milk product Nutrition 0.000 description 1
- 235000019543 dairy drink Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000008260 defense mechanism Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 229940032049 enterococcus faecalis Drugs 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 229930195733 hydrocarbon Natural products 0.000 description 1
- 150000002430 hydrocarbons Chemical class 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 150000007529 inorganic bases Chemical class 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 1
- 229940017800 lactobacillus casei Drugs 0.000 description 1
- 229940012969 lactobacillus fermentum Drugs 0.000 description 1
- 229940072205 lactobacillus plantarum Drugs 0.000 description 1
- 229940001882 lactobacillus reuteri Drugs 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000001095 magnesium carbonate Substances 0.000 description 1
- ZLNQQNXFFQJAID-UHFFFAOYSA-L magnesium carbonate Chemical compound [Mg+2].[O-]C([O-])=O ZLNQQNXFFQJAID-UHFFFAOYSA-L 0.000 description 1
- 235000014380 magnesium carbonate Nutrition 0.000 description 1
- 229910000021 magnesium carbonate Inorganic materials 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 150000007522 mineralic acids Chemical class 0.000 description 1
- 239000006872 mrs medium Substances 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000006072 paste Substances 0.000 description 1
- 230000002688 persistence Effects 0.000 description 1
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 239000002504 physiological saline solution Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
-
- 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
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/115—Amylovorus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/145—Gasseri
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/515—Animalis
Definitions
- the present invention relates to a survival improver for lactic acid bacteria and / or bifidobacteria containing an amino acid as an active ingredient.
- the present invention also relates to a food composition containing such a survival improver and lactic acid bacteria and / or bifidobacteria, and a method for producing the food composition.
- the present invention relates to a method for improving the survival of lactic acid bacteria and / or bifidobacteria, which comprises adding such a survival improver to a food composition containing lactic acid bacteria and / or bifidobacteria.
- Useful microorganisms that can have beneficial effects on the host, such as improving the bacterial flora in the gastrointestinal tract, are called probiotics (or probiotic fungi) and are drawing attention.
- useful microorganisms include lactic acid bacteria and bifidobacteria.
- lactic acid bacteria and bifidobacteria such as probiotics are often taken orally in the form of various foods and pharmaceuticals.
- fermented foods such as fermented milk are already in a low pH environment before oral intake, and such an environment is often not suitable for survival (survival) of lactic acid bacteria and bifidobacteria.
- the living body having a low pH such as the inside of the stomach is an environment that is not suitable for survival of lactic acid bacteria and bifidobacteria. If the survival of lactic acid bacteria and bifidobacteria in food and in vivo is improved, it can be expected that the effects associated with the function of probiotics will increase, which is also important from the viewpoint of preventive medicine .
- Japanese Patent Laid-Open No. 2002-017254 discloses the survival of lactic acid bacteria in fermented milk stored under severe light irradiation conditions by a compound selected from cysteine, vitamin C, bayberry extract, rutin, and fruit juice. Improvements have been reported. However, there is no particular disclosure regarding the improvement of survival in a low pH environment such as acidity.
- JP-T-2010-505390 discloses that gum arabic is used in combination with a sulfur-containing amino acid (for example, cysteine) as necessary to improve the viability of bifidobacteria in fermented milk products. Is described. However, here, gum arabic is essential, and the sulfur-containing amino acid is only used as an additional component.
- a sulfur-containing amino acid for example, cysteine
- Japanese Patent Application Laid-Open No. 10-327751 discloses the addition of a predetermined amino acid mixed component (glutamic acid, leucine, alanine, serine, arginine, tyrosine, phenylalanine, histidine, and methionine) at a predetermined concentration. It is described that the flavor was improved. However, there is no description or suggestion here that the viability of lactic acid bacteria and the like in fermented milk can be improved by amino acids.
- a predetermined amino acid mixed component gluta predetermined amino acid mixed component
- the present inventors have greatly increased the survival (survival) during storage by using amino acids against probiotic lactic acid bacteria and bifidobacteria in an acidic (low pH) environment. Successfully improved.
- the present inventors have similarly examined inorganic salts such as Zn, folic acid, MgCO 3 , and these are used for lactic acid bacteria and bifidobacteria of probiotics as well as amino acids. Their survival could be improved.
- the present invention is based on these findings.
- the present invention can improve the survival of probiotic lactic acid bacteria and / or bifidobacteria in an acidic (low pH) environment, and uses the survival improver of lactic acid bacteria and / or bifidobacteria.
- the object is to provide a food composition and a method for producing the same.
- a survival improver for lactic acid bacteria and / or bifidobacteria comprising an amino acid as an active ingredient; (2) The survival improver according to (1) above, wherein the amino acid is selected from the group consisting of tyrosine, tryptophan, histidine, methionine, cysteine, alanine, and a mixture thereof; (3) The survival improver according to (1) or (2) above, wherein the lactic acid bacteria and bifidobacteria are probiotic bacteria; (4) In any one of the above (1) to (3), which improves the survival of lactic acid bacteria and / or bifidobacteria in a low pH environment having a pH in the range of 2.0 to 6.5.
- the survival improver according to any one of the above (1) to (4), which improves the survival of lactic acid bacteria and / or bifidobacteria in yogurt or fermented milk; (6) The survival improver according to any one of (1) to (5), wherein the lactic acid bacterium is a Lactobacillus lactic acid bacterium; (7) The survival improver according to any one of (1) to (6), further comprising an inorganic salt selected from the group consisting of Zn, folic acid, MgCO 3 , and a mixture thereof; (8) A composition comprising the survival improver according to any one of (1) to (7) above, and lactic acid bacteria and / or bifidobacteria; (9) The food composition according to (8), which is yogurt or fermented milk; (10) The food composition according to (8) or (9), wherein the amino acid added as a survival improver is contained in an amount of 50 mg or more per 100 g of the composition.
- a method for producing a food composition comprising adding an amino acid to a composition containing lactic acid bacteria and / or bifidobacteria under a low pH environment in the range of pH 2.0 to 6.5. (12) The method according to (11), further comprising fermenting the composition after adding an amino acid to the composition. (13) The method according to (11) or (12) above, wherein the amino acid is selected from the group consisting of tyrosine, tryptophan, histidine, methionine, cysteine, alanine, and a mixture thereof. (14) The method according to any one of (11) to (13) above, wherein the lactic acid bacteria and the bifidobacteria are probiotic bacteria.
- a method for improving the survival of lactic acid bacteria and / or bifidobacteria in a food composition comprising adding an amino acid to a composition containing lactic acid bacteria and / or bifidobacteria.
- the survival of probiotic lactic acid bacteria and bifidobacteria during (refrigerated) storage in an acidic environment can be greatly improved. This makes it possible to maintain the activity of these cells for a long period of time.
- the survival improver according to the present invention in the food composition, the survival of the cells can be improved without affecting the flavor and physical properties of the food composition.
- the activity of the microbial cells can be sustained for a long time, it is possible to reduce the amount of the microbial cells used (added amount to a food composition such as fermented milk). As a result, in addition to cost reduction, improvement in flavor and physical properties (or suppression of deterioration) of food compositions such as fermented milk can be expected.
- the survival improver for lactic acid bacteria and / or bifidobacteria comprises an amino acid as an active ingredient.
- “the survival improver of lactic acid bacteria and / or bifidobacteria” means a drug (including food additives and the like) that improves the survival of at least one of lactic acid bacteria and / or bifidobacteria.
- the survivability improver can be restated as a survivability improving composition or a survivability improving additive.
- survival improvement means that when lactic acid bacteria and bifidobacteria are in an environment where they can grow or maintain, they act on the cells to suppress their death and survive. This refers to maintaining and improving the quantity of remaining cells. Therefore, the term “survival improvement” typically means suppression of the decrease in the number of cells, but in addition, it can be used in a concept including maintenance of the number of cells and promotion of growth.
- the survival improver can improve the survival of lactic acid bacteria and / or bifidobacteria during storage in an acidic (low pH) environment.
- food compositions containing lactic acid bacteria and bifidobacteria typified by fermented milk have an acidic (low pH) environment and are often not suitable for the growth or survival of lactic acid bacteria.
- the survival improver according to the present invention can exhibit the function of improving the survival of cells even in such an acidic (low pH) environment, lactic acid bacteria and bifidos can be used in food compositions such as fermented milk. This is useful for improving the survival of bacteria. Therefore, the survival improver of the present invention can more effectively function in an acidic (low pH) environment.
- the acidic (low pH) environment as used herein is typically in the range of pH 2.0 to 6.5, preferably in the range of 2.5 to 6.0, in terms of pH value. More preferably, the pH is in the range of 3.0 to 5.5, still more preferably the pH is in the range of 3.5 to 5.0, and even more preferably the pH is in the range of 3.8 to 4.8. It is a range.
- the acid (low pH) environment is represented by acidity
- the acidity of lactic acid is, for example, in the range of 0.1 to 1.3, preferably 0.3 to 1. .2 in the range, more preferably in the range of 0.5 to 1.1, and still more preferably in the range of 0.7 to 1.1.
- Such acidity can be determined by quantifying lactic acid in the food composition by a known method.
- the survival improver of the present invention can improve the survival of lactic acid bacteria and / or bifidobacteria during storage in an acidic (low pH) environment.
- “preservation” means preservation under temperature conditions suitable for growing or maintaining lactic acid bacteria and bifidobacteria.
- the storage conditions are preferably refrigerated storage conditions, and specific examples include storage under a temperature condition of about 1 to 10 ° C., preferably 1 to 5 ° C., more preferably about 4 ° C.
- the storage time that can be expected to improve survival is, for example, within one month, preferably 1 to 4 weeks, more preferably 1 to 3 weeks, and even more preferably 2 to 3 weeks. It is.
- the amino acid is not particularly limited as long as it is ingestible for food and can improve the survival of lactic acid bacteria or bifidobacteria.
- amino acids that can be used include tyrosine, tryptophan, histidine, methionine, cysteine, and alanine, and a mixture of two or more of these may be used. More preferably, the amino acid is tyrosine, tryptophan, histidine, cysteine, or a mixture thereof. More preferably, the amino acid is tyrosine, tryptophan, histidine, or a mixture thereof.
- Cysteine is highly effective in improving the survival of lactic acid bacteria and / or bifidobacteria, but there is a concern that the influence on the flavor of foods and the like may be great.
- an amino acid that can be used an amino acid having a large ORAC (Oxygen Radical Absorpotion Capacity) value is desirable.
- the survival improver of the present invention is added to the food composition
- a solvent that is usually used in advance in the water or food field if necessary, 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 combination. That is, the case where an amino acid is hydrophobic and the food composition is hydrophilic is exemplified.
- the survival improver of the present invention can be preferably applied to lactic acid bacteria and / or bifidobacteria which are probiotic bacteria. That is, in food compositions such as fermented milk, there are those used as starters as lactic acid bacteria and bifidobacteria, and those used as probiotics that can impart functionality to the food composition.
- This survival improver is mainly intended to improve the survival of the latter probiotic bacteria.
- lactic acid bacteria and bifidobacteria commercially available products may be used, and they may be obtained from general or public bacteria preservation institutions, but samples obtained from the intestine etc. are cultured. May be used.
- the lactic acid bacteria to which the survival improver according to the present invention can be applied are preferably lactic acid bacteria belonging to the genus Lactobacillus, and more specific examples include Lactobacillus gasseri, Lactobacillus amylovorus, Lactobacillus bulgaricus, Lactobacillus lactis, Lactobacillus mucosae, Lactobacillus salivarius, Lactobacillus acidophilus, Lactobacillus caucasicus, Lactobacillus themophilus, Lactobacillus fermentum, include Lactobacillus crispatus, Lactobacillus brevis, Lactobacillus casei, Lactobacillus jensenii, Lactobacillus oris, Lactobacillus plantarum, Lactobacillus reuteri, Lactobacillus rhamnosus, Lactobacillus ruminis, the Lactobacillus pentosus such as .
- preferable examples include Lactobacillus gasseri
- lactic acid bacteria other than the genus Lactobacillus
- the genus Stresseptococcus, Leuconostoc, Pediococcus, Enterococcus, and Lactococcus Specific examples of these include Streptococcus themophilus, Leuconostoc enterenteres, Pediococcus pentosaceus, Enterococcus faecalis, Lactococcus lactis, Enterococcus faecium, Leuconostoc lactis, Lactococcus cremoris and the like.
- Bifidobacterium to which the survival improver according to the present invention can be applied is a bacterium belonging to the genus Bifidobacterium, and specific examples include Bifidobacterium lactis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium infantis, Examples include Bifidobacterium doladolescentis, Bifidobacterium longum, Bifidobacterium animalis, Bifidobacterium catenulatum, Bifidobacterium dentium, and the like. Of these, a preferred example is Bifidobacterium lactis.
- lactic acid bacteria and / or bifidobacteria in addition to amino acids as active ingredients, lactic acid bacteria and / or bifidobacteria further comprising inorganic salts selected from the group consisting of Zn, folic acid, MgCO 3 , and mixtures thereof.
- a survival improver is provided. Examples of such additional components include ascorbic acid.
- a survival improver for lactic acid bacteria and / or bifidobacteria comprising as an active ingredient an inorganic salt selected from the group consisting of Zn, folic acid, MgCO 3 , and mixtures thereof. Is done.
- Lactic acid bacteria are thought to have a defense mechanism against acid and oxygen, and it is said that there are bacteria that are strong and weak against acid and oxygen depending on their strength. Survival was thought to have been improved by the increase in cell activity due to inorganic salts that assist the intracellular enzyme reaction. Note that these are theories and do not limit the present invention. Thus, it can be said that addition of these inorganic salts to amino acids is more beneficial in improving survival.
- compositions comprising the survival improver according to the present invention and lactic acid bacteria and / or bifidobacteria.
- a composition is preferably a food composition, and specific examples thereof include soft drinks, dairy drinks, fermented milk, yogurt, and lactic acid bacteria drinks.
- composition comprising the survival improver according to the present invention and lactic acid bacteria and / or bifidobacteria can be used as it is, or further mixed with other foods and other ingredients, so that a normal food composition can be obtained. It can be used according to conventional methods as in products. 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.
- a food composition comprising adding an amino acid to a composition containing lactic acid bacteria and / or bifidobacteria in a low pH environment in the range of pH 2.0 to 6.5.
- a method of manufacturing an article is provided.
- the obtained food composition has a survival improving function in the present invention.
- the relationship between the time of addition of amino acid and the time of fermentation of the composition may be that amino acid addition may be performed before, during or after fermentation of the composition, Since it is easy to manage the action and the like uniformly, it is preferably before fermentation of the composition, and since the amino acid to be added is easily hygienically managed, it is more preferably before sterilization of the composition. That is, according to a more preferred embodiment of the present invention, the method for producing a food composition further comprises fermenting the composition after the addition of amino acids to the composition. According to a further preferred aspect of the present invention, the method for producing a food composition further comprises adding an inorganic salt selected from the group consisting of Zn, folic acid, MgCO3, and mixtures thereof together with an amino acid.
- composition of the present invention examples include water, proteins, carbohydrates, lipids, vitamins, minerals, organic acids, organic bases, fruit juices, and flavors.
- additive components such as a gelling agent and a stabilizer, are also mentioned. These components may be used in combination of two or more.
- the amino acid added as a survival improver is preferably contained in an amount of 50 mg or more per 100 g of the composition, more preferably 50 mg to 300 mg per 100 g of the composition, more preferably The survival improver is used so that it is contained at 50 mg to 200 mg per 100 g of the composition.
- the amino acid content in the composition is within the above range, it is beneficial for the effect of improving survival by amino acids to be sufficiently exerted, and to the flavor and physical properties of the composition by using a large amount of amino acids. It is effective in preventing the adverse effects of.
- the lactic acid bacteria are 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.
- the range of CFU / g, and bifidobacteria are preferably 10 5 CFU / g or more, more preferably in the range of 10 6 to 10 9 CFU / g, and still more preferably in the range of 10 7 to 10 8 CFU / g. It can be included in the range of g.
- the survival of lactic acid bacteria and / or bifidobacteria in a food composition comprising adding the survival improver according to the present invention to a composition containing lactic acid bacteria and / or bifidobacteria.
- a method for improving the persistence is provided.
- the timing of the addition of the survival improver any of the composition before fermentation, during fermentation, and after fermentation may be used, but it is easy to uniformly manage the effects and actions of the entire product, Preferably, it is before fermentation of the composition, and since it is easy to hygienically manage the added amino acids and the like, it is more preferably before sterilization of the composition.
- L. gasseri OLL203195 (FERM BP-11005), L. gasseri MEP22040001, L. gasseri MEP22040002 differing in viability in a low pH environment (eg, in fermented milk) L. gasseri JCM1131T and L. amylovorus OLL2880 (FERM BP-11006) were used.
- L. gasseri OLL203195 is a representative of cells having a relatively low survival in a low pH environment
- L. gasseri MEP22040001 is a cell having a moderate survival in a low pH environment.
- L. gasseri MEP22040001 is a cell having a moderate survival in a low pH environment.
- L. gasseri MEP22040002 is a representative of cells having a relatively high survival in a low pH environment
- L. gasseri JCM1131T is a representative of lactic acid bacteria of the genus Lactobacillus or gasseri (Lactobacillus gasseri) Used as a representative of fungi.
- L. gasseri OLL203195 (Lactobacillus gasseri OLL203195) was deposited at the Patent Organism Depositary, National Institute of Advanced Industrial Science and Technology on September 2, 2008, and this microorganism was deposited under the accession number FERM BP-11005. ing. L.
- amylovorus OLL2880 (Lactobacillus amylovorus OLL2880) was deposited with the Patent Organism Depositary, National Institute of Advanced Industrial Science and Technology on September 2, 2008, and this microorganism was deposited under the deposit number FERM BP-11006. ing. JCM is the meaning of the Japan Collection of Microorganisms (RIKEN), and is now the Institute for Microbial Materials Development, RIKEN BioResource Center (RIKEN BRC). Each strain was anaerobically cultured (37 ° C., 24 hours) in an MRS medium using an anaerobic culture system (Aneropack (trade name, manufactured by Mitsubishi Gas Chemical Co., Ltd.). Then, the obtained culture solution was concentrated 10 times. Then, it was suspended in 0.85% physiological saline and used as a bacterial cell concentrate (bacterial cell concentration: about 10 10 CFU / g).
- survival improver As a survival improver or a comparative example thereof, amino acids (tyrosine, tryptophan, histidine, methionine, cysteine, alanine) (100 mg / 100 g each), vitamin C (100 mg / 100 g), MgCO 3 (200 mg / 100 g), folic acid ( 200 ⁇ g / 100 g) and zinc (Zn) (1 mg / 100 g) were used.
- these survival improvers and comparative examples were added in a predetermined amount before fermentation and before sterilization (however, vitamin C and folic acid were added after sterilization because they are weak against heat).
- each sample was put in a semi-barrier cup container, cooled to 4 ° C., and then covered with an aluminum lid using a heat sealer.
- the obtained fermented milk of each sample with an aluminum lid was stored at 4 ° C.
- Survival (fermentation temperature: 4 ° C.) in fermented milk was determined by aerobic culture on BL (+) aerobic culture (horse defibrinated blood added at 5%) 1 day and 16 days after the start of storage. Culturing under conditions) and LBS anaerobic culture (in an LBS medium, anaerobic culture system (culturing under anaerobic conditions using Aneropack (trade name, manufactured by Mitsubishi Gas Chemical Co., Ltd.)) was confirmed at 72 h.
- the number of viable bacteria in each sample was obtained, and the survival rate was obtained by dividing the number of bacteria after 16 days by the number of bacteria on the first day and converting it to%.
- the number of bacteria here, the average value in the medium having the highest number of bacteria among the used media was used.
- Bifidobacteria (B. animalis subsp. Lactis JCM10602T) is used instead of lactic acid bacteria, and amino acid (tryptophan) is used as a survival improver, and the addition amount is 50, 100, and 200 mg / 100 g. Determined the survival rate in the same manner as in the experiment of (3).
- the experimental results were as shown in Table 9 below.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Organic Chemistry (AREA)
- Biotechnology (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Microbiology (AREA)
- General Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Medicinal Chemistry (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- Virology (AREA)
- Polymers & Plastics (AREA)
- Biomedical Technology (AREA)
- Nutrition Science (AREA)
- General Chemical & Material Sciences (AREA)
- Mycology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Dairy Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to an agent for improving the survival of a lactic acid bacterium and/or a bifidobacterium, which comprises an amino acid as an active ingredient. The present invention can improve the survival of a lactic acid bacterium and a bifidobacterium, which are probiotics, under acidic environments (i.e., environments having low pH values).
Description
本願は、先行する日本国特許出願である特願２０１０－１８４０８６号（出願日：２０１０年８月１９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. 2010-184086 (filing date: August 19, 2010), which is a prior Japanese patent application, and claims the benefit of its priority. The entirety is hereby incorporated by reference.
発明の分野
本発明は、アミノ酸を有効成分とする、乳酸菌および／またはビフィズス菌の生残性向上剤に関する。本発明はまた、このような生残性向上剤と、乳酸菌および／またはビフィズス菌とを含む食品組成物、および食品組成物の製造方法に関する。さらに本発明は、かかる生残性向上剤を、乳酸菌および／またはビフィズス菌含有食品組成物に添加することを含む、乳酸菌および／またはビフィズス菌の生残性を向上させる方法に関する。 FIELD OF THE INVENTION The present invention relates to a survival improver for lactic acid bacteria and / or bifidobacteria containing an amino acid as an active ingredient. The present invention also relates to a food composition containing such a survival improver and lactic acid bacteria and / or bifidobacteria, and a method for producing the food composition. Furthermore, the present invention relates to a method for improving the survival of lactic acid bacteria and / or bifidobacteria, which comprises adding such a survival improver to a food composition containing lactic acid bacteria and / or bifidobacteria.
本発明は、アミノ酸を有効成分とする、乳酸菌および／またはビフィズス菌の生残性向上剤に関する。本発明はまた、このような生残性向上剤と、乳酸菌および／またはビフィズス菌とを含む食品組成物、および食品組成物の製造方法に関する。さらに本発明は、かかる生残性向上剤を、乳酸菌および／またはビフィズス菌含有食品組成物に添加することを含む、乳酸菌および／またはビフィズス菌の生残性を向上させる方法に関する。 FIELD OF THE INVENTION The present invention relates to a survival improver for lactic acid bacteria and / or bifidobacteria containing an amino acid as an active ingredient. The present invention also relates to a food composition containing such a survival improver and lactic acid bacteria and / or bifidobacteria, and a method for producing the food composition. Furthermore, the present invention relates to a method for improving the survival of lactic acid bacteria and / or bifidobacteria, which comprises adding such a survival improver to a food composition containing lactic acid bacteria and / or bifidobacteria.
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（またはプロバイオティクス菌）と称され注目を集めている。このような有用な微生物として、乳酸菌やビフィズス菌がある。 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 (or probiotic fungi) and are drawing attention. Examples of such useful microorganisms include lactic acid bacteria and bifidobacteria.
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（またはプロバイオティクス菌）と称され注目を集めている。このような有用な微生物として、乳酸菌やビフィズス菌がある。 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 (or probiotic fungi) and are drawing attention. Examples of such useful microorganisms include lactic acid bacteria and bifidobacteria.
プロバイオティクスのような機能性のある乳酸菌やビフィズス菌は、しばしば各種の食品や医薬品の形態で経口的に摂取される。このとき、発酵乳などの発酵食品では、経口摂取前において、すでに低ｐＨ環境となっており、このような環境は、多くの場合、乳酸菌やビフィズス菌などの生残（生存）に適さない。また、経口摂取後についても、胃内部などのｐＨが低い生体内は、乳酸菌やビフィズス菌などの生残に適さない環境となっている。食品中や生体内での乳酸菌やビフィズス菌の生残性が向上されると、プロバイオティクスの機能に伴う効果が高まることが期待でき、これは、予防医学の観点からも重要であると言える。
Functional lactic acid bacteria and bifidobacteria such as probiotics are often taken orally in the form of various foods and pharmaceuticals. At this time, fermented foods such as fermented milk are already in a low pH environment before oral intake, and such an environment is often not suitable for survival (survival) of lactic acid bacteria and bifidobacteria. In addition, even after oral ingestion, the living body having a low pH such as the inside of the stomach is an environment that is not suitable for survival of lactic acid bacteria and bifidobacteria. If the survival of lactic acid bacteria and bifidobacteria in food and in vivo is improved, it can be expected that the effects associated with the function of probiotics will increase, which is also important from the viewpoint of preventive medicine .
食品中で乳酸菌の生残性を向上させることについて、これまでに、いくつかの方法が提案されている。
例えば、Int. Dairy Journal 7, 435-443 (1997)、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"）には、抗酸化活性物質のアスコルビン酸（ビタミンＣ）を添加することによって、発酵乳における乳酸菌（プロバイオティクス）の生残性が改善されたことが報告されている。しかしながら、抗酸化活性物質などの添加は、ヨーグルトや発酵乳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。また抗酸化活性物質は、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。 Several methods have been proposed so far for improving the survival of lactic acid bacteria in foods.
For example, Int. Dairy Journal 7, 435-443 (1997), R.A. I. 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") includes the antioxidant ascorbic acid (vitamin It has been reported that the survival of lactic acid bacteria (probiotics) in fermented milk has been improved by adding C). However, the addition of an antioxidant active substance has a great influence on the flavor and physical properties of yogurt and fermented milk, and its use has been limited. In addition, since the antioxidant active substance exhibits an effect by auto-oxidation, the effect cannot be expected to be sustained unless a considerable amount is used.
例えば、Int. Dairy Journal 7, 435-443 (1997)、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"）には、抗酸化活性物質のアスコルビン酸（ビタミンＣ）を添加することによって、発酵乳における乳酸菌（プロバイオティクス）の生残性が改善されたことが報告されている。しかしながら、抗酸化活性物質などの添加は、ヨーグルトや発酵乳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。また抗酸化活性物質は、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。 Several methods have been proposed so far for improving the survival of lactic acid bacteria in foods.
For example, Int. Dairy Journal 7, 435-443 (1997), R.A. I. 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") includes the antioxidant ascorbic acid (vitamin It has been reported that the survival of lactic acid bacteria (probiotics) in fermented milk has been improved by adding C). However, the addition of an antioxidant active substance has a great influence on the flavor and physical properties of yogurt and fermented milk, and its use has been limited. In addition, since the antioxidant active substance exhibits an effect by auto-oxidation, the effect cannot be expected to be sustained unless a considerable amount is used.
特開２００２－０１７２５４号公報には、システイン、ビタミンＣ、ヤマモモ抽出物、ルチン、および果汁から選択された化合物によって、過酷な光照射の条件下に保存した発酵乳において、乳酸菌の生残性が向上したことが報告されている。しかしながら、ここには、酸性のような低ｐＨ環境における生残性の向上に関しては特に開示されていない。
Japanese Patent Laid-Open No. 2002-017254 discloses the survival of lactic acid bacteria in fermented milk stored under severe light irradiation conditions by a compound selected from cysteine, vitamin C, bayberry extract, rutin, and fruit juice. Improvements have been reported. However, there is no particular disclosure regarding the improvement of survival in a low pH environment such as acidity.
特表２０１０－５０５３９０号公報（ＷＯ２００８／０４０８７２）には、アラビアガムを必要により含硫アミノ酸（例えば、システイン）と組み合わせて用いて、発酵乳製品中のビフィズス菌の生残性を向上させたことが記載されている。しかしながら、ここでは、アラビアガムを必須で使用するものであり、含硫アミノ酸については付加的な成分として使用されているに過ぎない。
JP-T-2010-505390 (WO2008 / 040872) discloses that gum arabic is used in combination with a sulfur-containing amino acid (for example, cysteine) as necessary to improve the viability of bifidobacteria in fermented milk products. Is described. However, here, gum arabic is essential, and the sulfur-containing amino acid is only used as an additional component.
また、特開平１０－３２７７５１号公報には、所定の濃度の所定のアミノ酸の混合成分（グルタミン酸、ロイシン、アラニン、セリン、アルギニン、チロシン、フェニルアラニン、ヒスチジン、およびメチオニン）を加えることによって、発酵乳の風味が改善できたことが記載されている。しかしながら、ここには、アミノ酸によって発酵乳中の乳酸菌等の生残性を向上できることについては何ら記載も示唆もされていない。
Japanese Patent Application Laid-Open No. 10-327751 discloses the addition of a predetermined amino acid mixed component (glutamic acid, leucine, alanine, serine, arginine, tyrosine, phenylalanine, histidine, and methionine) at a predetermined concentration. It is described that the flavor was improved. However, there is no description or suggestion here that the viability of lactic acid bacteria and the like in fermented milk can be improved by amino acids.
本発明者らは今般、酸性（ｐＨが低い）環境にあるプロバイオティクスの乳酸菌およびビフィズス菌に対して、アミノ酸を使用することで、それらの保存中における生残性（生存性）を大幅に改善させることに成功した。また本発明者らは、Ｚｎ、葉酸、ＭｇＣＯ３のような無機塩類についても同様に検討したところ、これらについてもアミノ酸と同様に、プロバイオティクスの乳酸菌およびビフィズス菌に対して使用することで、それらの生残性を改善させることができた。本発明は、これら知見に基づくものである。
The present inventors have greatly increased the survival (survival) during storage by using amino acids against probiotic lactic acid bacteria and bifidobacteria in an acidic (low pH) environment. Successfully improved. In addition, the present inventors have similarly examined inorganic salts such as Zn, folic acid, MgCO 3 , and these are used for lactic acid bacteria and bifidobacteria of probiotics as well as amino acids. Their survival could be improved. The present invention is based on these findings.
よって本発明は、酸性（ｐＨが低い）環境にあるプロバイオティクスの乳酸菌およびビフィズス菌の生残性を向上させることができる、乳酸菌および／またはビフィズス菌の生残性向上剤、それを用いた食品組成物、およびその製造方法の提供をその目的とする。
Therefore, the present invention can improve the survival of probiotic lactic acid bacteria and / or bifidobacteria in an acidic (low pH) environment, and uses the survival improver of lactic acid bacteria and / or bifidobacteria. The object is to provide a food composition and a method for producing the same.
本発明によれば、以下の発明が提供される。
（１） アミノ酸を有効成分とする、乳酸菌および／またはビフィズス菌の生残性向上剤；
（２） アミノ酸が、チロシン、トリプトファン、ヒスチジン、メチオニン、システイン、アラニン、およびこれらの混合物からなる群より選択されるものである、前記（１）に記載の生残性向上剤；
（３） 乳酸菌およびビフィズス菌が、プロバイオティクス菌である、前記（１）または（２）に記載の生残性向上剤；
（４） ｐＨが２．０～６．５の範囲の低ｐＨ環境下での乳酸菌および／またはビフィズス菌の生残性を向上させるものである、前記（１）～（３）のいずれかに記載の生残性向上剤；
（５） ヨーグルトまたは発酵乳中の乳酸菌および／またはビフィズス菌の生残性を向上させるものである、前記（１）～（４）のいずれかに記載の生残性向上剤；
（６） 乳酸菌が、ラクトバチルス属乳酸菌である、前記（１）～（５）のいずれかに記載の生残性向上剤；
（７） Ｚｎ、葉酸、ＭｇＣＯ３、およびこれらの混合物からなる群より選択される無機塩類をさらに含んでなる、前記（１）～（６）のいずれかに記載の生残性向上剤；
（８） 前記（１）～（７）のいずれか一項に記載の生残性向上剤と、乳酸菌および／またはビフィズス菌とを含んでなる、組成物；
（９） ヨーグルトまたは発酵乳である、前記（８）に記載の食品組成物；
（１０） 生残性向上剤として加えられたアミノ酸が、組成物１００ｇ当たり５０ｍｇ以上で含まれてなる、前記（８）または（９）に記載の食品組成物。
（１１） アミノ酸を、ｐＨ２．０～６．５の範囲の低ｐＨ環境下の、乳酸菌および／またはビフィズス菌含有組成物に添加することを含んでなる、食品組成物の製造方法。
（１２） アミノ酸の前記組成物への添加の後に、組成物の発酵を行うことを更に含む、前記（１１）に記載の方法。
（１３） アミノ酸が、チロシン、トリプトファン、ヒスチジン、メチオニン、システイン、アラニン、およびこれらの混合物からなる群より選択されるものである、前記（１１）または（１２）に記載の方法。
（１４） 乳酸菌およびビフィズス菌が、プロバイオティクス菌である、前記（１１）～（１３）のいずれかに記載の方法。
（１５） 食品組成物が、ヨーグルトまたは発酵乳である、前記（１１）～（１４）のいずれかに記載の方法。
（１６） 乳酸菌が、ラクトバチルス属乳酸菌である、前記（１１）～（１５）のいずれかに記載の方法。
（１７） Ｚｎ、葉酸、ＭｇＣＯ３、およびこれらの混合物からなる群より選択される無機塩類をアミノ酸と共に添加することを更に含む、前記（１１）～（１６）のいずれかに記載の方法。
（１８） アミノ酸の添加量が、組成物１００ｇ当たり５０ｍｇ以上である、前記（１１）～（１７）のいずれかに記載の方法。
（１９） アミノ酸を、乳酸菌および／またはビフィズス菌含有組成物に添加することを含んでなる、食品組成物において乳酸菌および／またはビフィズス菌の生残性を向上させる方法。
（２０） アミノ酸を添加する組成物が、ｐＨ２．０～６．５の範囲の低ｐＨ環境下にある、前記（１９）に記載の方法。
（２１） 前記組成物の発酵前に、前記アミノ酸を前記組成物に添加することを含んでなる、前記（１９）または（２０）に記載の方法。
（２２） アミノ酸が、チロシン、トリプトファン、ヒスチジン、メチオニン、システイン、アラニン、およびこれらの混合物からなる群より選択されるものである、前記（１９）～（２１）のいずれかに記載の方法。
（２３） ｐＨ２．０～６．５の範囲の低ｐＨ環境下の乳酸菌および／またはビフィズス菌の生残性を向上させるための、アミノ酸の使用。
（２４） アミノ酸が、チロシン、トリプトファン、ヒスチジン、メチオニン、システイン、アラニン、およびこれらの混合物からなる群より選択されるものである、前記（２３）に記載の使用。 According to the present invention, the following inventions are provided.
(1) A survival improver for lactic acid bacteria and / or bifidobacteria, comprising an amino acid as an active ingredient;
(2) The survival improver according to (1) above, wherein the amino acid is selected from the group consisting of tyrosine, tryptophan, histidine, methionine, cysteine, alanine, and a mixture thereof;
(3) The survival improver according to (1) or (2) above, wherein the lactic acid bacteria and bifidobacteria are probiotic bacteria;
(4) In any one of the above (1) to (3), which improves the survival of lactic acid bacteria and / or bifidobacteria in a low pH environment having a pH in the range of 2.0 to 6.5. Described survival improver;
(5) The survival improver according to any one of the above (1) to (4), which improves the survival of lactic acid bacteria and / or bifidobacteria in yogurt or fermented milk;
(6) The survival improver according to any one of (1) to (5), wherein the lactic acid bacterium is a Lactobacillus lactic acid bacterium;
(7) The survival improver according to any one of (1) to (6), further comprising an inorganic salt selected from the group consisting of Zn, folic acid, MgCO 3 , and a mixture thereof;
(8) A composition comprising the survival improver according to any one of (1) to (7) above, and lactic acid bacteria and / or bifidobacteria;
(9) The food composition according to (8), which is yogurt or fermented milk;
(10) The food composition according to (8) or (9), wherein the amino acid added as a survival improver is contained in an amount of 50 mg or more per 100 g of the composition.
(11) A method for producing a food composition, comprising adding an amino acid to a composition containing lactic acid bacteria and / or bifidobacteria under a low pH environment in the range of pH 2.0 to 6.5.
(12) The method according to (11), further comprising fermenting the composition after adding an amino acid to the composition.
(13) The method according to (11) or (12) above, wherein the amino acid is selected from the group consisting of tyrosine, tryptophan, histidine, methionine, cysteine, alanine, and a mixture thereof.
(14) The method according to any one of (11) to (13) above, wherein the lactic acid bacteria and the bifidobacteria are probiotic bacteria.
(15) The method according to any one of (11) to (14) above, wherein the food composition is yogurt or fermented milk.
(16) The method according to any one of (11) to (15), wherein the lactic acid bacterium is a Lactobacillus lactic acid bacterium.
(17) The method according to any one of (11) to (16), further comprising adding an inorganic salt selected from the group consisting of Zn, folic acid, MgCO 3 , and a mixture thereof together with an amino acid.
(18) The method according to any one of (11) to (17), wherein the amount of amino acid added is 50 mg or more per 100 g of the composition.
(19) A method for improving the survival of lactic acid bacteria and / or bifidobacteria in a food composition, comprising adding an amino acid to a composition containing lactic acid bacteria and / or bifidobacteria.
(20) The method according to (19) above, wherein the composition to which an amino acid is added is in a low pH environment in the range of pH 2.0 to 6.5.
(21) The method according to (19) or (20), comprising adding the amino acid to the composition before fermentation of the composition.
(22) The method according to any one of (19) to (21), wherein the amino acid is selected from the group consisting of tyrosine, tryptophan, histidine, methionine, cysteine, alanine, and a mixture thereof.
(23) Use of an amino acid to improve the survival of lactic acid bacteria and / or bifidobacteria under a low pH environment in the range of pH 2.0 to 6.5.
(24) The use according to (23) above, wherein the amino acid is selected from the group consisting of tyrosine, tryptophan, histidine, methionine, cysteine, alanine, and a mixture thereof.
（１） アミノ酸を有効成分とする、乳酸菌および／またはビフィズス菌の生残性向上剤；
（２） アミノ酸が、チロシン、トリプトファン、ヒスチジン、メチオニン、システイン、アラニン、およびこれらの混合物からなる群より選択されるものである、前記（１）に記載の生残性向上剤；
（３） 乳酸菌およびビフィズス菌が、プロバイオティクス菌である、前記（１）または（２）に記載の生残性向上剤；
（４） ｐＨが２．０～６．５の範囲の低ｐＨ環境下での乳酸菌および／またはビフィズス菌の生残性を向上させるものである、前記（１）～（３）のいずれかに記載の生残性向上剤；
（５） ヨーグルトまたは発酵乳中の乳酸菌および／またはビフィズス菌の生残性を向上させるものである、前記（１）～（４）のいずれかに記載の生残性向上剤；
（６） 乳酸菌が、ラクトバチルス属乳酸菌である、前記（１）～（５）のいずれかに記載の生残性向上剤；
（７） Ｚｎ、葉酸、ＭｇＣＯ３、およびこれらの混合物からなる群より選択される無機塩類をさらに含んでなる、前記（１）～（６）のいずれかに記載の生残性向上剤；
（８） 前記（１）～（７）のいずれか一項に記載の生残性向上剤と、乳酸菌および／またはビフィズス菌とを含んでなる、組成物；
（９） ヨーグルトまたは発酵乳である、前記（８）に記載の食品組成物；
（１０） 生残性向上剤として加えられたアミノ酸が、組成物１００ｇ当たり５０ｍｇ以上で含まれてなる、前記（８）または（９）に記載の食品組成物。
（１１） アミノ酸を、ｐＨ２．０～６．５の範囲の低ｐＨ環境下の、乳酸菌および／またはビフィズス菌含有組成物に添加することを含んでなる、食品組成物の製造方法。
（１２） アミノ酸の前記組成物への添加の後に、組成物の発酵を行うことを更に含む、前記（１１）に記載の方法。
（１３） アミノ酸が、チロシン、トリプトファン、ヒスチジン、メチオニン、システイン、アラニン、およびこれらの混合物からなる群より選択されるものである、前記（１１）または（１２）に記載の方法。
（１４） 乳酸菌およびビフィズス菌が、プロバイオティクス菌である、前記（１１）～（１３）のいずれかに記載の方法。
（１５） 食品組成物が、ヨーグルトまたは発酵乳である、前記（１１）～（１４）のいずれかに記載の方法。
（１６） 乳酸菌が、ラクトバチルス属乳酸菌である、前記（１１）～（１５）のいずれかに記載の方法。
（１７） Ｚｎ、葉酸、ＭｇＣＯ３、およびこれらの混合物からなる群より選択される無機塩類をアミノ酸と共に添加することを更に含む、前記（１１）～（１６）のいずれかに記載の方法。
（１８） アミノ酸の添加量が、組成物１００ｇ当たり５０ｍｇ以上である、前記（１１）～（１７）のいずれかに記載の方法。
（１９） アミノ酸を、乳酸菌および／またはビフィズス菌含有組成物に添加することを含んでなる、食品組成物において乳酸菌および／またはビフィズス菌の生残性を向上させる方法。
（２０） アミノ酸を添加する組成物が、ｐＨ２．０～６．５の範囲の低ｐＨ環境下にある、前記（１９）に記載の方法。
（２１） 前記組成物の発酵前に、前記アミノ酸を前記組成物に添加することを含んでなる、前記（１９）または（２０）に記載の方法。
（２２） アミノ酸が、チロシン、トリプトファン、ヒスチジン、メチオニン、システイン、アラニン、およびこれらの混合物からなる群より選択されるものである、前記（１９）～（２１）のいずれかに記載の方法。
（２３） ｐＨ２．０～６．５の範囲の低ｐＨ環境下の乳酸菌および／またはビフィズス菌の生残性を向上させるための、アミノ酸の使用。
（２４） アミノ酸が、チロシン、トリプトファン、ヒスチジン、メチオニン、システイン、アラニン、およびこれらの混合物からなる群より選択されるものである、前記（２３）に記載の使用。 According to the present invention, the following inventions are provided.
(1) A survival improver for lactic acid bacteria and / or bifidobacteria, comprising an amino acid as an active ingredient;
(2) The survival improver according to (1) above, wherein the amino acid is selected from the group consisting of tyrosine, tryptophan, histidine, methionine, cysteine, alanine, and a mixture thereof;
(3) The survival improver according to (1) or (2) above, wherein the lactic acid bacteria and bifidobacteria are probiotic bacteria;
(4) In any one of the above (1) to (3), which improves the survival of lactic acid bacteria and / or bifidobacteria in a low pH environment having a pH in the range of 2.0 to 6.5. Described survival improver;
(5) The survival improver according to any one of the above (1) to (4), which improves the survival of lactic acid bacteria and / or bifidobacteria in yogurt or fermented milk;
(6) The survival improver according to any one of (1) to (5), wherein the lactic acid bacterium is a Lactobacillus lactic acid bacterium;
(7) The survival improver according to any one of (1) to (6), further comprising an inorganic salt selected from the group consisting of Zn, folic acid, MgCO 3 , and a mixture thereof;
(8) A composition comprising the survival improver according to any one of (1) to (7) above, and lactic acid bacteria and / or bifidobacteria;
(9) The food composition according to (8), which is yogurt or fermented milk;
(10) The food composition according to (8) or (9), wherein the amino acid added as a survival improver is contained in an amount of 50 mg or more per 100 g of the composition.
(11) A method for producing a food composition, comprising adding an amino acid to a composition containing lactic acid bacteria and / or bifidobacteria under a low pH environment in the range of pH 2.0 to 6.5.
(12) The method according to (11), further comprising fermenting the composition after adding an amino acid to the composition.
(13) The method according to (11) or (12) above, wherein the amino acid is selected from the group consisting of tyrosine, tryptophan, histidine, methionine, cysteine, alanine, and a mixture thereof.
(14) The method according to any one of (11) to (13) above, wherein the lactic acid bacteria and the bifidobacteria are probiotic bacteria.
(15) The method according to any one of (11) to (14) above, wherein the food composition is yogurt or fermented milk.
(16) The method according to any one of (11) to (15), wherein the lactic acid bacterium is a Lactobacillus lactic acid bacterium.
(17) The method according to any one of (11) to (16), further comprising adding an inorganic salt selected from the group consisting of Zn, folic acid, MgCO 3 , and a mixture thereof together with an amino acid.
(18) The method according to any one of (11) to (17), wherein the amount of amino acid added is 50 mg or more per 100 g of the composition.
(19) A method for improving the survival of lactic acid bacteria and / or bifidobacteria in a food composition, comprising adding an amino acid to a composition containing lactic acid bacteria and / or bifidobacteria.
(20) The method according to (19) above, wherein the composition to which an amino acid is added is in a low pH environment in the range of pH 2.0 to 6.5.
(21) The method according to (19) or (20), comprising adding the amino acid to the composition before fermentation of the composition.
(22) The method according to any one of (19) to (21), wherein the amino acid is selected from the group consisting of tyrosine, tryptophan, histidine, methionine, cysteine, alanine, and a mixture thereof.
(23) Use of an amino acid to improve the survival of lactic acid bacteria and / or bifidobacteria under a low pH environment in the range of pH 2.0 to 6.5.
(24) The use according to (23) above, wherein the amino acid is selected from the group consisting of tyrosine, tryptophan, histidine, methionine, cysteine, alanine, and a mixture thereof.
本発明によれば、酸性環境における、プロバイオティクスの乳酸菌やビフィズス菌の（冷蔵）保存中における生残性を大幅に向上させることができる。それによって、それら菌体の活性を長期間で持続させることが可能となる。本発明による生残性向上剤を食品組成物において使用することで、食品組成物の風味や物性に影響を与えることなく、菌体の生残性を向上させることができる。さらに本発明によれば、菌体の活性を長時間で、高く持続できることから、使用する菌体の使用量（発酵乳などの食品組成物への添加量）を低減させることが可能となり、その結果、コストダウンに加えて、発酵乳などの食品組成物の風味や物性の改善（もしくは劣化抑制）も期待できる。
According to the present invention, the survival of probiotic lactic acid bacteria and bifidobacteria during (refrigerated) storage in an acidic environment can be greatly improved. This makes it possible to maintain the activity of these cells for a long period of time. By using the survival improver according to the present invention in the food composition, the survival of the cells can be improved without affecting the flavor and physical properties of the food composition. Furthermore, according to the present invention, since the activity of the microbial cells can be sustained for a long time, it is possible to reduce the amount of the microbial cells used (added amount to a food composition such as fermented milk). As a result, in addition to cost reduction, improvement in flavor and physical properties (or suppression of deterioration) of food compositions such as fermented milk can be expected.
乳酸菌の発酵乳中での生残性は溶存酸素、過酸化水素、低pHなどに対する強さにより菌株ごとに大きく異なることがわかっている。本発明によって、プロバイオティクス乳酸菌の製品中での生残性を高めることができれば、生理効果が優れているのに発酵乳中での生残性が低いことによって菌株を使用できないということは少なくなり、またプロバイオティクス商品の消費期限（賞味期限）の延長も期待できる。
It has been found that the survival of lactic acid bacteria in fermented milk varies greatly from strain to strain depending on the strength against dissolved oxygen, hydrogen peroxide, low pH, and the like. If the survival of the probiotic lactic acid bacteria in the product can be enhanced by the present invention, it is rare that the strain cannot be used due to the low survival in fermented milk even though the physiological effect is excellent. In addition, it can be expected to extend the expiration date (expiration date) of probiotic products.
生残性向上剤
本発明による乳酸菌および／またはビフィズス菌の生残性向上剤は、アミノ酸を有効成分とするものである。
ここで、「乳酸菌および／またはビフィズス菌の生残性向上剤」とは、乳酸菌およびビフィズス菌の両方または少なくともいずれか一方の生残性を向上させる薬剤（食品添加剤等を含む）を意味する。なお、この意味において、生残性向上剤は、生残性向上用組成物または生残性向上用添加剤と言い換えることもできる。 Survivability improver The survival improver for lactic acid bacteria and / or bifidobacteria according to the present invention comprises an amino acid as an active ingredient.
Here, “the survival improver of lactic acid bacteria and / or bifidobacteria” means a drug (including food additives and the like) that improves the survival of at least one of lactic acid bacteria and / or bifidobacteria. . In this sense, the survivability improver can be restated as a survivability improving composition or a survivability improving additive.
本発明による乳酸菌および／またはビフィズス菌の生残性向上剤は、アミノ酸を有効成分とするものである。
ここで、「乳酸菌および／またはビフィズス菌の生残性向上剤」とは、乳酸菌およびビフィズス菌の両方または少なくともいずれか一方の生残性を向上させる薬剤（食品添加剤等を含む）を意味する。なお、この意味において、生残性向上剤は、生残性向上用組成物または生残性向上用添加剤と言い換えることもできる。 Survivability improver The survival improver for lactic acid bacteria and / or bifidobacteria according to the present invention comprises an amino acid as an active ingredient.
Here, “the survival improver of lactic acid bacteria and / or bifidobacteria” means a drug (including food additives and the like) that improves the survival of at least one of lactic acid bacteria and / or bifidobacteria. . In this sense, the survivability improver can be restated as a survivability improving composition or a survivability improving additive.
またここで、「生残性向上」とは、乳酸菌やビフィズス菌がそれら菌体の成長または維持が可能な環境下にあるときに、菌体に作用して、その死滅を抑え、生存して残っている菌体の数量を維持、向上させることを言う。したがって、生残性向上という語は、典型的には、菌体数の減少抑制の意味であるが、それに加えて、菌体数の維持、増殖促進を含む概念で使用することができる。
Also, here, “survival improvement” means that when lactic acid bacteria and bifidobacteria are in an environment where they can grow or maintain, they act on the cells to suppress their death and survive. This refers to maintaining and improving the quantity of remaining cells. Therefore, the term “survival improvement” typically means suppression of the decrease in the number of cells, but in addition, it can be used in a concept including maintenance of the number of cells and promotion of growth.
本発明において、生残性向上剤は、酸性（低ｐＨ）環境下での保存における乳酸菌および／またはビフィズス菌の生残性を向上させることができるものである。発酵乳等を代表とする乳酸菌やビフィズス菌を含有する食品組成物では、一般的に、酸性（低ｐＨ）環境となっており、乳酸菌の増殖または生存には適さないことが多い。本発明による生残性向上剤は、このような酸性（低ｐＨ）環境においても、菌体の生残性を向上する機能を発揮できるので、発酵乳等のような食品組成物において乳酸菌やビフィズス菌の生残性を向上する上で有用である。したがって、本発明の生残性向上剤は、酸性（低ｐＨ）環境において、より効果的に機能を発揮できる。
In the present invention, the survival improver can improve the survival of lactic acid bacteria and / or bifidobacteria during storage in an acidic (low pH) environment. In general, food compositions containing lactic acid bacteria and bifidobacteria typified by fermented milk have an acidic (low pH) environment and are often not suitable for the growth or survival of lactic acid bacteria. Since the survival improver according to the present invention can exhibit the function of improving the survival of cells even in such an acidic (low pH) environment, lactic acid bacteria and bifidos can be used in food compositions such as fermented milk. This is useful for improving the survival of bacteria. Therefore, the survival improver of the present invention can more effectively function in an acidic (low pH) environment.
ここでいう酸性（低ｐＨ）環境とは、ｐＨ値で表すと、典型的にはｐＨが２．０～６．５の範囲であり、好ましくはｐＨが２．５～６．０の範囲であり、より好ましくはｐＨが３．０～５．５の範囲であり、さらに好ましくはｐＨが３．５～５．０の範囲であり、さらにより好ましくはｐＨが３．８～４．８の範囲である。あるいは、酸性（低ｐＨ）環境を酸度で表すと、食品組成物が発酵乳などの場合、乳酸の酸度として、例えば、０．１～１．３の範囲であり、好ましくは０．３～１．２の範囲であり、より好ましくは０．５～１．１の範囲であり、さらに好ましくは０．７～１．１の範囲である。なお、このような酸度は、食品組成物中の乳酸を公知の方法にて定量し、それによって求めることができる。
The acidic (low pH) environment as used herein is typically in the range of pH 2.0 to 6.5, preferably in the range of 2.5 to 6.0, in terms of pH value. More preferably, the pH is in the range of 3.0 to 5.5, still more preferably the pH is in the range of 3.5 to 5.0, and even more preferably the pH is in the range of 3.8 to 4.8. It is a range. Alternatively, when the acid (low pH) environment is represented by acidity, when the food composition is fermented milk or the like, the acidity of lactic acid is, for example, in the range of 0.1 to 1.3, preferably 0.3 to 1. .2 in the range, more preferably in the range of 0.5 to 1.1, and still more preferably in the range of 0.7 to 1.1. Such acidity can be determined by quantifying lactic acid in the food composition by a known method.
また、本発明の生残性向上剤は、前記したように、酸性（低ｐＨ）環境下での保存における乳酸菌および／またはビフィズス菌の生残性を向上させることができるものである。ここで、「保存」は、乳酸菌やビフィズス菌が生育もしくは維持されるのに適した温度条件での保存を意味する。保存条件として、好ましくは冷蔵保存条件であり、具体例を挙げると、１～１０℃、好ましくは１～５℃、より好ましくは約４℃程度の温度条件での保存である。また生残性の向上が期待できる保存時間は、例えば、１ヶ月以内であり、好ましくは、１～４週間であり、より好ましくは１～３週間であり、さらに好ましくは２～３週間の期間である。
Moreover, as described above, the survival improver of the present invention can improve the survival of lactic acid bacteria and / or bifidobacteria during storage in an acidic (low pH) environment. Here, “preservation” means preservation under temperature conditions suitable for growing or maintaining lactic acid bacteria and bifidobacteria. The storage conditions are preferably refrigerated storage conditions, and specific examples include storage under a temperature condition of about 1 to 10 ° C., preferably 1 to 5 ° C., more preferably about 4 ° C. The storage time that can be expected to improve survival is, for example, within one month, preferably 1 to 4 weeks, more preferably 1 to 3 weeks, and even more preferably 2 to 3 weeks. It is.
ここでアミノ酸は、食用として摂取可能であって、乳酸菌またはビフィズス菌の生残性を改善可能なものであれば特に制限されない。使用可能なアミノ酸の好ましい例としては、チロシン、トリプトファン、ヒスチジン、メチオニン、システイン、アラニンが挙げられ、これらは２以上組み合わせた混合物を使用しても良い。より好ましくは、アミノ酸は、チロシン、トリプトファン、ヒスチジン、システイン、またはこれらの混合物である。さらに好ましくは、アミノ酸は、チロシン、トリプトファン、ヒスチジン、またはこれらの混合物である。なお、システインでは、乳酸菌および／またはビフィズス菌の生残性を向上させる効果は高いが、食品などの風味への影響の大きさが懸念される場合がある。一方、使用可能なアミノ酸としては、ＯＲＡＣ（Oxygen Radical Absorpotion Capacity（活性酸素消去能））値の大きいアミノ酸が望ましい。
Here, the amino acid is not particularly limited as long as it is ingestible for food and can improve the survival of lactic acid bacteria or bifidobacteria. Preferable examples of amino acids that can be used include tyrosine, tryptophan, histidine, methionine, cysteine, and alanine, and a mixture of two or more of these may be used. More preferably, the amino acid is tyrosine, tryptophan, histidine, cysteine, or a mixture thereof. More preferably, the amino acid is tyrosine, tryptophan, histidine, or a mixture thereof. Cysteine is highly effective in improving the survival of lactic acid bacteria and / or bifidobacteria, but there is a concern that the influence on the flavor of foods and the like may be great. On the other hand, as an amino acid that can be used, an amino acid having a large ORAC (Oxygen Radical Absorpotion Capacity) value is desirable.
本発明の生残性向上剤を食品組成物に加える場合において、有効成分であるアミノ酸が食品組成物中に溶けにくい場合には、必要に応じて予め水や食品分野で通常に用いられる溶媒、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み合わせて用いて溶解させて使用することができる。すなわち、アミノ酸が疎水性であって、食品組成物が親水性である場合などが挙げられる。
In the case where the survival improver of the present invention is added to the food composition, if the amino acid that is the active ingredient is difficult to dissolve in the food composition, a solvent that is usually used in advance in the water or food field, if necessary, 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 combination. That is, the case where an amino acid is hydrophobic and the food composition is hydrophilic is exemplified.
本発明の生残性向上剤は、プロバイオティクス菌である乳酸菌および／またはビフィズス菌に好ましく適用できる。すなわち、発酵乳などの食品組成物では、乳酸菌やビフィズス菌として、スターターとして使用されるものと、食品組成物に機能性を付与しうるプロバイオティクスとして使用されるものとがあるが、本発明の生残性向上剤は、主として、後者のプロバイオティクス菌の生残性向上を目的とするものである。ここで、乳酸菌やビフィズス菌は、市販品を使用しても良く、また一般的なもしくは公的な菌の保存機関から入手しても良いが、腸内等より得られたサンプルを培養したものを用いても良い。
The survival improver of the present invention can be preferably applied to lactic acid bacteria and / or bifidobacteria which are probiotic bacteria. That is, in food compositions such as fermented milk, there are those used as starters as lactic acid bacteria and bifidobacteria, and those used as probiotics that can impart functionality to the food composition. This survival improver is mainly intended to improve the survival of the latter probiotic bacteria. Here, for lactic acid bacteria and bifidobacteria, commercially available products may be used, and they may be obtained from general or public bacteria preservation institutions, but samples obtained from the intestine etc. are cultured. May be used.
本発明による生残性向上剤が適用されうる乳酸菌は、好ましくはラクトバチルス（Lactobacillus）属の乳酸菌であり、より具体的な例を挙げれば、Lactobacillus gasseri、Lactobacillus amylovorus、Lactobacillus bulgaricus、Lactobacillus lactis、Lactobacillus mucosae、Lactobacillus salivarius、Lactobacillus acidophilus、Lactobacillus caucasicus、Lactobacillus themophilus、Lactobacillus fermentum、Lactobacillus crispatus、Lactobacillus brevis、Lactobacillus casei、Lactobacillus jensenii、Lactobacillus oris、Lactobacillus plantarum、Lactobacillus reuteri、Lactobacillus rhamnosus、Lactobacillus ruminis、Lactobacillus pentosus等を挙げられる。このうち、好ましい例として、Lactobacillus gasseri、Lactobacillus amylovorusを挙げられる。
The lactic acid bacteria to which the survival improver according to the present invention can be applied are preferably lactic acid bacteria belonging to the genus Lactobacillus, and more specific examples include Lactobacillus gasseri, Lactobacillus amylovorus, Lactobacillus bulgaricus, Lactobacillus lactis, Lactobacillus mucosae, Lactobacillus salivarius, Lactobacillus acidophilus, Lactobacillus caucasicus, Lactobacillus themophilus, Lactobacillus fermentum, include Lactobacillus crispatus, Lactobacillus brevis, Lactobacillus casei, Lactobacillus jensenii, Lactobacillus oris, Lactobacillus plantarum, Lactobacillus reuteri, Lactobacillus rhamnosus, Lactobacillus ruminis, the Lactobacillus pentosus such as . Among these, preferable examples include Lactobacillus gasseri and Lactobacillus amylovorus.
また、ラクトバチルス属以外の乳酸菌としては、ストレストコッカス（Streptococcus）属、ロイコノストック（Leuconostoc）属、ペディオコッカス（Pediococcus）属、エンテロコッカス（Enterococcus）属、およびラクトコッカス（Lactococcus）属等に属するものが含まれ、これらの具体例として、Streptococcus themophilus、Leuconostoc mesenteroides、Pediococcus pentosaceus、Enterococcus faecalis、Lactococcus lactis、Enterococcus faecium、Leuconostoc lactis、Lactococcus cremoris等を挙げられる。
In addition, as lactic acid bacteria other than the genus Lactobacillus, the genus Stresseptococcus, Leuconostoc, Pediococcus, Enterococcus, and Lactococcus Specific examples of these include Streptococcus themophilus, Leuconostoc enterenteres, Pediococcus pentosaceus, Enterococcus faecalis, Lactococcus lactis, Enterococcus faecium, Leuconostoc lactis, Lactococcus cremoris and the like.
本発明による生残性向上剤が適用されうるビフィズス菌は、ビフィドバクテリウム（Bifidobacterium）属に属する菌であり、具体的な例を挙げれば、Bifidobacterium lactis、Bifidobacterium bifidum、Bifidobacterium breve、Bifidobacterium infantis、Bifidobacterium adolescentis、Bifidobacterium longum、Bifidobacterium animalis、Bifidobacterium catenulatum、Bifidobacterium dentium等を挙げられる。このうち、好ましい例として、Bifidobacterium lactisが挙げられる。
Bifidobacterium to which the survival improver according to the present invention can be applied is a bacterium belonging to the genus Bifidobacterium, and specific examples include Bifidobacterium lactis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium infantis, Examples include Bifidobacterium doladolescentis, Bifidobacterium longum, Bifidobacterium animalis, Bifidobacterium catenulatum, Bifidobacterium dentium, and the like. Of these, a preferred example is Bifidobacterium lactis.
本発明の好ましい態様によれば、有効成分とするアミノ酸に加えて、Ｚｎ、葉酸、ＭｇＣＯ３、およびこれらの混合物からなる群より選択される無機塩類をさらに含んでなる、乳酸菌および／またはビフィズス菌の生残性向上剤が提供される。このような追加成分としては、さらにアスコルビン酸なども挙げられる。
According to a preferred embodiment of the present invention, in addition to amino acids as active ingredients, lactic acid bacteria and / or bifidobacteria further comprising inorganic salts selected from the group consisting of Zn, folic acid, MgCO 3 , and mixtures thereof. A survival improver is provided. Examples of such additional components include ascorbic acid.
本発明の別の態様によれば、Ｚｎ、葉酸、ＭｇＣＯ３、およびこれらの混合物からなる群より選択される無機塩類を有効成分とする、乳酸菌および／またはビフィズス菌の生残性向上剤が提供される。
According to another aspect of the present invention, there is provided a survival improver for lactic acid bacteria and / or bifidobacteria, comprising as an active ingredient an inorganic salt selected from the group consisting of Zn, folic acid, MgCO 3 , and mixtures thereof. Is done.
乳酸菌には酸や酸素に対する防御機構があると考えられており、その強弱によって酸や酸素に強い菌や弱い菌がいるとされる。細胞内の酵素反応を補助するような無機塩類などによる細胞活性の増加によって、生残性が向上されたものと考えられた。なお、これらは理論であって、本発明を限定するものではない。このように、アミノ酸にさらに、これら無機塩類を添加することは、生残性を向上させる上で、より有益であると言える。
Lactic acid bacteria are thought to have a defense mechanism against acid and oxygen, and it is said that there are bacteria that are strong and weak against acid and oxygen depending on their strength. Survival was thought to have been improved by the increase in cell activity due to inorganic salts that assist the intracellular enzyme reaction. Note that these are theories and do not limit the present invention. Thus, it can be said that addition of these inorganic salts to amino acids is more beneficial in improving survival.
組成物、および生残性の向上方法
本発明のさらに別の態様によれば、本発明による生残性向上剤と、乳酸菌および／またはビフィズス菌とを含んでなる組成物が提供される。このような組成物は、好ましくは食品組成物であり、具体例としては、清涼飲料、乳性飲料、発酵乳、ヨーグルト、乳酸菌飲料等を挙げられる。 Composition and Method for Improving Survivability According to still another aspect of the present invention, there is provided a composition comprising the survival improver according to the present invention and lactic acid bacteria and / or bifidobacteria. Such a composition is preferably a food composition, and specific examples thereof include soft drinks, dairy drinks, fermented milk, yogurt, and lactic acid bacteria drinks.
本発明のさらに別の態様によれば、本発明による生残性向上剤と、乳酸菌および／またはビフィズス菌とを含んでなる組成物が提供される。このような組成物は、好ましくは食品組成物であり、具体例としては、清涼飲料、乳性飲料、発酵乳、ヨーグルト、乳酸菌飲料等を挙げられる。 Composition and Method for Improving Survivability According to still another aspect of the present invention, there is provided a composition comprising the survival improver according to the present invention and lactic acid bacteria and / or bifidobacteria. Such a composition is preferably a food composition, and specific examples thereof include soft drinks, dairy drinks, fermented milk, yogurt, and lactic acid bacteria drinks.
本発明による生残性向上剤と、乳酸菌および／またはビフィズス菌とを含んでなる組成物は、そのまま使用したり、さらに他の食品や他の成分を混合したりすることで、通常の食品組成物におけるように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。
The composition comprising the survival improver according to the present invention and lactic acid bacteria and / or bifidobacteria can be used as it is, or further mixed with other foods and other ingredients, so that a normal food composition can be obtained. It can be used according to conventional methods as in products. 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.
本発明の一つの好ましい態様によれば、アミノ酸を、ｐＨ２．０～６．５の範囲の低ｐＨ環境下の、乳酸菌および／またはビフィズス菌含有組成物に添加することを含んでなる、食品組成物の製造方法が提供される。得られる食品組成物は、本発明における生残性向上機能を有するものである。
According to one preferred embodiment of the present invention, a food composition comprising adding an amino acid to a composition containing lactic acid bacteria and / or bifidobacteria in a low pH environment in the range of pH 2.0 to 6.5. A method of manufacturing an article is provided. The obtained food composition has a survival improving function in the present invention.
ここで、アミノ酸の添加の時期と組成物の発酵時期との関係は、アミノ酸添加を、該組成物の発酵前、発酵中、発酵後のいずれにおいて行っても構わないが、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、好ましくは該組成物の発酵前であり、添加するアミノ酸等を衛生的に管理しやすいことから、より好ましくは該組成物の殺菌前である。
すなわち、本発明のより好ましい態様によれば、食品組成物の製造方法は アミノ酸の前記組成物への添加の後に、組成物の発酵を行うことを更に含む。
本発明のさらに好ましい態様によれば、食品組成物の製造方法は、Ｚｎ、葉酸、ＭｇＣＯ３、およびこれらの混合物からなる群より選択される無機塩類をアミノ酸と共に添加することを更に含む。 Here, the relationship between the time of addition of amino acid and the time of fermentation of the composition may be that amino acid addition may be performed before, during or after fermentation of the composition, Since it is easy to manage the action and the like uniformly, it is preferably before fermentation of the composition, and since the amino acid to be added is easily hygienically managed, it is more preferably before sterilization of the composition.
That is, according to a more preferred embodiment of the present invention, the method for producing a food composition further comprises fermenting the composition after the addition of amino acids to the composition.
According to a further preferred aspect of the present invention, the method for producing a food composition further comprises adding an inorganic salt selected from the group consisting of Zn, folic acid, MgCO3, and mixtures thereof together with an amino acid.
すなわち、本発明のより好ましい態様によれば、食品組成物の製造方法は アミノ酸の前記組成物への添加の後に、組成物の発酵を行うことを更に含む。
本発明のさらに好ましい態様によれば、食品組成物の製造方法は、Ｚｎ、葉酸、ＭｇＣＯ３、およびこれらの混合物からなる群より選択される無機塩類をアミノ酸と共に添加することを更に含む。 Here, the relationship between the time of addition of amino acid and the time of fermentation of the composition may be that amino acid addition may be performed before, during or after fermentation of the composition, Since it is easy to manage the action and the like uniformly, it is preferably before fermentation of the composition, and since the amino acid to be added is easily hygienically managed, it is more preferably before sterilization of the composition.
That is, according to a more preferred embodiment of the present invention, the method for producing a food composition further comprises fermenting the composition after the addition of amino acids to the composition.
According to a further preferred aspect of the present invention, the method for producing a food composition further comprises adding an inorganic salt selected from the group consisting of Zn, folic acid, MgCO3, and mixtures thereof together with an amino acid.
本発明の組成物に加えることが可能な他の成分として、例えば、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、フレーバー類等を挙げられる。さらには、ゲル化剤、安定剤等の添加成分も挙げられる。これらの成分は、２種以上を組み合わせて用いても良い。
Examples of other components that can be added to the composition of the present invention include water, proteins, carbohydrates, lipids, vitamins, minerals, organic acids, organic bases, fruit juices, and flavors. Furthermore, additive components, such as a gelling agent and a stabilizer, are also mentioned. These components may be used in combination of two or more.
本発明による組成物において、生残性向上剤として加えられたアミノ酸は、好ましくは、該組成物１００ｇ当たり５０ｍｇ以上で含まれてなり、より好ましくは該組成物１００ｇ当たり５０ｍｇ～３００ｍｇ、さらに好ましくは該組成物１００ｇ当たり５０ｍｇ～２００ｍｇで含まれてなるように、生残性向上剤を使用する。該組成物中におけるアミノ酸含有量が、上記範囲内あることは、アミノ酸による生残性向上効果が十分に奏される上で有益であり、またアミノ酸の多量の使用による組成物の風味や物性への悪影響を及ぼさせない上で有効である。
In the composition according to the present invention, the amino acid added as a survival improver is preferably contained in an amount of 50 mg or more per 100 g of the composition, more preferably 50 mg to 300 mg per 100 g of the composition, more preferably The survival improver is used so that it is contained at 50 mg to 200 mg per 100 g of the composition. When the amino acid content in the composition is within the above range, it is beneficial for the effect of improving survival by amino acids to be sufficiently exerted, and to the flavor and physical properties of the composition by using a large amount of amino acids. It is effective in preventing the adverse effects of.
本発明による組成物（好ましくは食品組成物）においては、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、またビフィズス菌を、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。
In the composition (preferably food composition) according to the present invention, the lactic acid bacteria are 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. In the range of CFU / g, and bifidobacteria are preferably 10 5 CFU / g or more, more preferably in the range of 10 6 to 10 9 CFU / g, and still more preferably in the range of 10 7 to 10 8 CFU / g. It can be included in the range of g.
本発明の別の態様によれば、本発明による生残性向上剤を、乳酸菌および／またはビフィズス菌含有組成物に添加することを含んでなる、食品組成物において乳酸菌および／またはビフィズス菌の生残性向上させる方法が提供される。ここで、生残性向上剤の添加の時期としては、該組成物の発酵前、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、好ましくは該組成物の発酵前であり、添加するアミノ酸等を衛生的に管理しやすいことから、より好ましくは該組成物の殺菌前である。
According to another aspect of the present invention, the survival of lactic acid bacteria and / or bifidobacteria in a food composition comprising adding the survival improver according to the present invention to a composition containing lactic acid bacteria and / or bifidobacteria. A method for improving the persistence is provided. Here, as the timing of the addition of the survival improver, any of the composition before fermentation, during fermentation, and after fermentation may be used, but it is easy to uniformly manage the effects and actions of the entire product, Preferably, it is before fermentation of the composition, and since it is easy to hygienically manage the added amino acids and the like, it is more preferably before sterilization of the composition.
なお、本明細書において、「約」や「程度」を用いた値の表現は、その値を設定することによる目的を達成する上で、当業者であれば許容することができる値の変動を含む意味である。
In the present specification, the expression of a value using “about” or “degree” is a variation of a value that can be allowed by those skilled in the art to achieve the purpose by setting the value. Including meaning.
本発明を以下の例によって詳細に説明するが、本発明は、これらに限定されるものではない。
The present invention will be described in detail by the following examples, but the present invention is not limited thereto.
（１） 供試菌株および培養方法
乳酸菌として、低ｐＨ環境下（例えば、発酵乳中）での生残性の異なるL. gasseri OLL203195 （FERM BP-11005）、L. gasseri MEP22040001、L. gasseri MEP22040002、L. gasseri JCM1131T およびL. amylovorus OLL2880 （FERM BP-11006）を使用した。このとき、L. gasseri OLL203195は、低ｐＨ環境下での生残性が比較的低い菌体の代表として、L. gasseri MEP22040001は、低ｐＨ環境下での生残性が中程度の菌体の代表として、L. gasseri MEP22040002は、低ｐＨ環境下での生残性が比較的高い菌体の代表として、L. gasseri JCM1131Tは、ラクトバチルス（Lactobacillus）属の乳酸菌の代表あるいはガセリ（Lactobacillus gasseri）菌の代表として使用した。
なお、L. gasseri OLL203195（Lactobacillus gasseri OLL203195）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2008年9月2日に寄託され、本微生物は、受託番号で FERM BP-11005 として受託されている。
また、L. amylovorus OLL2880（Lactobacillus amylovorus OLL2880）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2008年9月2日に寄託され、本微生物は、受託番号で FERM BP-11006 として受託されている。
そして、JCMは、理化学研究所 微生物系統保存施設 （Japan Collection of Microorganisms）の意味であり、現在では、独立行政法人 理化学研究所 バイオリソースセンター （RIKEN BRC） 微生物材料開発室となっている。
各菌株はＭＲＳ培地において、嫌気培養システム（アネロパック（商品名、三菱ガス化学株式会社製）を用いて嫌気培養（３７℃、２４時間）した。次いで、これら得られた培養液を１０倍に濃縮し、０．８５％生理食塩水で懸濁して、菌体濃縮液（菌体濃度：約１０１０ＣＦＵ／ｇ）として使用した。 (1) Test strains and culture methods L. gasseri OLL203195 (FERM BP-11005), L. gasseri MEP22040001, L. gasseri MEP22040002 differing in viability in a low pH environment (eg, in fermented milk) L. gasseri JCM1131T and L. amylovorus OLL2880 (FERM BP-11006) were used. At this time, L. gasseri OLL203195 is a representative of cells having a relatively low survival in a low pH environment, and L. gasseri MEP22040001 is a cell having a moderate survival in a low pH environment. As a representative, L. gasseri MEP22040002 is a representative of cells having a relatively high survival in a low pH environment, L. gasseri JCM1131T is a representative of lactic acid bacteria of the genus Lactobacillus or gasseri (Lactobacillus gasseri) Used as a representative of fungi.
L. gasseri OLL203195 (Lactobacillus gasseri OLL203195) was deposited at the Patent Organism Depositary, National Institute of Advanced Industrial Science and Technology on September 2, 2008, and this microorganism was deposited under the accession number FERM BP-11005. ing.
L. amylovorus OLL2880 (Lactobacillus amylovorus OLL2880) was deposited with the Patent Organism Depositary, National Institute of Advanced Industrial Science and Technology on September 2, 2008, and this microorganism was deposited under the deposit number FERM BP-11006. ing.
JCM is the meaning of the Japan Collection of Microorganisms (RIKEN), and is now the Institute for Microbial Materials Development, RIKEN BioResource Center (RIKEN BRC).
Each strain was anaerobically cultured (37 ° C., 24 hours) in an MRS medium using an anaerobic culture system (Aneropack (trade name, manufactured by Mitsubishi Gas Chemical Co., Ltd.). Then, the obtained culture solution was concentrated 10 times. Then, it was suspended in 0.85% physiological saline and used as a bacterial cell concentrate (bacterial cell concentration: about 10 10 CFU / g).
乳酸菌として、低ｐＨ環境下（例えば、発酵乳中）での生残性の異なるL. gasseri OLL203195 （FERM BP-11005）、L. gasseri MEP22040001、L. gasseri MEP22040002、L. gasseri JCM1131T およびL. amylovorus OLL2880 （FERM BP-11006）を使用した。このとき、L. gasseri OLL203195は、低ｐＨ環境下での生残性が比較的低い菌体の代表として、L. gasseri MEP22040001は、低ｐＨ環境下での生残性が中程度の菌体の代表として、L. gasseri MEP22040002は、低ｐＨ環境下での生残性が比較的高い菌体の代表として、L. gasseri JCM1131Tは、ラクトバチルス（Lactobacillus）属の乳酸菌の代表あるいはガセリ（Lactobacillus gasseri）菌の代表として使用した。
なお、L. gasseri OLL203195（Lactobacillus gasseri OLL203195）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2008年9月2日に寄託され、本微生物は、受託番号で FERM BP-11005 として受託されている。
また、L. amylovorus OLL2880（Lactobacillus amylovorus OLL2880）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2008年9月2日に寄託され、本微生物は、受託番号で FERM BP-11006 として受託されている。
そして、JCMは、理化学研究所 微生物系統保存施設 （Japan Collection of Microorganisms）の意味であり、現在では、独立行政法人 理化学研究所 バイオリソースセンター （RIKEN BRC） 微生物材料開発室となっている。
各菌株はＭＲＳ培地において、嫌気培養システム（アネロパック（商品名、三菱ガス化学株式会社製）を用いて嫌気培養（３７℃、２４時間）した。次いで、これら得られた培養液を１０倍に濃縮し、０．８５％生理食塩水で懸濁して、菌体濃縮液（菌体濃度：約１０１０ＣＦＵ／ｇ）として使用した。 (1) Test strains and culture methods L. gasseri OLL203195 (FERM BP-11005), L. gasseri MEP22040001, L. gasseri MEP22040002 differing in viability in a low pH environment (eg, in fermented milk) L. gasseri JCM1131T and L. amylovorus OLL2880 (FERM BP-11006) were used. At this time, L. gasseri OLL203195 is a representative of cells having a relatively low survival in a low pH environment, and L. gasseri MEP22040001 is a cell having a moderate survival in a low pH environment. As a representative, L. gasseri MEP22040002 is a representative of cells having a relatively high survival in a low pH environment, L. gasseri JCM1131T is a representative of lactic acid bacteria of the genus Lactobacillus or gasseri (Lactobacillus gasseri) Used as a representative of fungi.
L. gasseri OLL203195 (Lactobacillus gasseri OLL203195) was deposited at the Patent Organism Depositary, National Institute of Advanced Industrial Science and Technology on September 2, 2008, and this microorganism was deposited under the accession number FERM BP-11005. ing.
L. amylovorus OLL2880 (Lactobacillus amylovorus OLL2880) was deposited with the Patent Organism Depositary, National Institute of Advanced Industrial Science and Technology on September 2, 2008, and this microorganism was deposited under the deposit number FERM BP-11006. ing.
JCM is the meaning of the Japan Collection of Microorganisms (RIKEN), and is now the Institute for Microbial Materials Development, RIKEN BioResource Center (RIKEN BRC).
Each strain was anaerobically cultured (37 ° C., 24 hours) in an MRS medium using an anaerobic culture system (Aneropack (trade name, manufactured by Mitsubishi Gas Chemical Co., Ltd.). Then, the obtained culture solution was concentrated 10 times. Then, it was suspended in 0.85% physiological saline and used as a bacterial cell concentrate (bacterial cell concentration: about 10 10 CFU / g).
（２） バルクスターターの調製
脱脂粉乳の１０重量％水溶液を９５℃、１０分間で殺菌してから、そこへスターター（明治十勝ヨーグルトから分離した混合スターター）の０．１５重量％を接種し、酸度が０．７５に達するまで３７℃で発酵させた後に、４℃に冷やして、バルクスターターとした。 (2) Preparation of bulk starter A 10% by weight aqueous solution of skim milk powder was sterilized at 95 ° C. for 10 minutes, and then 0.15% by weight of the starter (mixed starter separated from Meiji Tokachi Yogurt) was inoculated there. Was fermented at 37 ° C. until it reached 0.75, and then cooled to 4 ° C. to obtain a bulk starter.
脱脂粉乳の１０重量％水溶液を９５℃、１０分間で殺菌してから、そこへスターター（明治十勝ヨーグルトから分離した混合スターター）の０．１５重量％を接種し、酸度が０．７５に達するまで３７℃で発酵させた後に、４℃に冷やして、バルクスターターとした。 (2) Preparation of bulk starter A 10% by weight aqueous solution of skim milk powder was sterilized at 95 ° C. for 10 minutes, and then 0.15% by weight of the starter (mixed starter separated from Meiji Tokachi Yogurt) was inoculated there. Was fermented at 37 ° C. until it reached 0.75, and then cooled to 4 ° C. to obtain a bulk starter.
（３） 発酵乳での生残性の測定
ヨーグルトミックス（原料乳）（表１）を９５℃の達温にて殺菌してから、そこへ前記のバルクスターターの３重量％および各乳酸菌の１重量％を接種し、酸度が０．７５に達するまで４３℃で発酵させた。
生残性向上剤またはその比較例として、アミノ酸（チロシン、トリプトファン、ヒスチジン、メチオニン、システイン、アラニン）（各１００ｍｇ／１００ｇ）、ビタミンＣ（１００ｍｇ／１００ｇ）、ＭｇＣＯ３（２００ｍｇ／１００ｇ）、葉酸（２００μｇ／１００ｇ）、亜鉛（Ｚｎ）（１ｍｇ／１００ｇ）をそれぞれ使用した。これら生残性向上剤および比較例は、原則として、前記の発酵前かつ殺菌前に所定量で加えた（ただし、ビタミンＣと葉酸は熱に弱いため、殺菌後に添加した）。発酵の終了後に、各サンプルを、セミバリアカップの容器に入れ、これを４℃に冷やした後に、ヒートシーラーを用いて、アルミ蓋をした。
これら得られたアルミ蓋をした各サンプルの発酵乳を、４℃にて保存した。
発酵乳中における生残性（保存温度：４℃）を、保存開始から１日後および１６日後にそれぞれＢＬ（＋）好気培養（馬脱繊血を５％で添加したＢＬ培地において、好気条件で培養すること）と、ＬＢＳ嫌気培養（ＬＢＳ培地において、嫌気培養システム（アネロパック（商品名、三菱ガス化学株式会社製）を用いて嫌気条件で培養すること）にて、７２ｈで確認した。
具体的には、各サンプルにおける生菌数を求め、生残率は１６日後の菌数を１日目の菌数で割り、％に換算して求めた。ここでの菌数は、使用した培地の中で菌数が最も高かった培地での平均値を使用した。 (3) Measurement of survivability in fermented milk Yogurt mix (raw milk) (Table 1) was sterilized at a temperature of 95 ° C., and then 3% by weight of the above bulk starter and 1 of each lactic acid bacterium. Weight% was inoculated and fermented at 43 ° C. until acidity reached 0.75.
As a survival improver or a comparative example thereof, amino acids (tyrosine, tryptophan, histidine, methionine, cysteine, alanine) (100 mg / 100 g each), vitamin C (100 mg / 100 g), MgCO 3 (200 mg / 100 g), folic acid ( 200 μg / 100 g) and zinc (Zn) (1 mg / 100 g) were used. In principle, these survival improvers and comparative examples were added in a predetermined amount before fermentation and before sterilization (however, vitamin C and folic acid were added after sterilization because they are weak against heat). After completion of the fermentation, each sample was put in a semi-barrier cup container, cooled to 4 ° C., and then covered with an aluminum lid using a heat sealer.
The obtained fermented milk of each sample with an aluminum lid was stored at 4 ° C.
Survival (fermentation temperature: 4 ° C.) in fermented milk was determined by aerobic culture on BL (+) aerobic culture (horse defibrinated blood added at 5%) 1 day and 16 days after the start of storage. Culturing under conditions) and LBS anaerobic culture (in an LBS medium, anaerobic culture system (culturing under anaerobic conditions using Aneropack (trade name, manufactured by Mitsubishi Gas Chemical Co., Ltd.)) was confirmed at 72 h.
Specifically, the number of viable bacteria in each sample was obtained, and the survival rate was obtained by dividing the number of bacteria after 16 days by the number of bacteria on the first day and converting it to%. As the number of bacteria here, the average value in the medium having the highest number of bacteria among the used media was used.
ヨーグルトミックス（原料乳）（表１）を９５℃の達温にて殺菌してから、そこへ前記のバルクスターターの３重量％および各乳酸菌の１重量％を接種し、酸度が０．７５に達するまで４３℃で発酵させた。
生残性向上剤またはその比較例として、アミノ酸（チロシン、トリプトファン、ヒスチジン、メチオニン、システイン、アラニン）（各１００ｍｇ／１００ｇ）、ビタミンＣ（１００ｍｇ／１００ｇ）、ＭｇＣＯ３（２００ｍｇ／１００ｇ）、葉酸（２００μｇ／１００ｇ）、亜鉛（Ｚｎ）（１ｍｇ／１００ｇ）をそれぞれ使用した。これら生残性向上剤および比較例は、原則として、前記の発酵前かつ殺菌前に所定量で加えた（ただし、ビタミンＣと葉酸は熱に弱いため、殺菌後に添加した）。発酵の終了後に、各サンプルを、セミバリアカップの容器に入れ、これを４℃に冷やした後に、ヒートシーラーを用いて、アルミ蓋をした。
これら得られたアルミ蓋をした各サンプルの発酵乳を、４℃にて保存した。
発酵乳中における生残性（保存温度：４℃）を、保存開始から１日後および１６日後にそれぞれＢＬ（＋）好気培養（馬脱繊血を５％で添加したＢＬ培地において、好気条件で培養すること）と、ＬＢＳ嫌気培養（ＬＢＳ培地において、嫌気培養システム（アネロパック（商品名、三菱ガス化学株式会社製）を用いて嫌気条件で培養すること）にて、７２ｈで確認した。
具体的には、各サンプルにおける生菌数を求め、生残率は１６日後の菌数を１日目の菌数で割り、％に換算して求めた。ここでの菌数は、使用した培地の中で菌数が最も高かった培地での平均値を使用した。 (3) Measurement of survivability in fermented milk Yogurt mix (raw milk) (Table 1) was sterilized at a temperature of 95 ° C., and then 3% by weight of the above bulk starter and 1 of each lactic acid bacterium. Weight% was inoculated and fermented at 43 ° C. until acidity reached 0.75.
As a survival improver or a comparative example thereof, amino acids (tyrosine, tryptophan, histidine, methionine, cysteine, alanine) (100 mg / 100 g each), vitamin C (100 mg / 100 g), MgCO 3 (200 mg / 100 g), folic acid ( 200 μg / 100 g) and zinc (Zn) (1 mg / 100 g) were used. In principle, these survival improvers and comparative examples were added in a predetermined amount before fermentation and before sterilization (however, vitamin C and folic acid were added after sterilization because they are weak against heat). After completion of the fermentation, each sample was put in a semi-barrier cup container, cooled to 4 ° C., and then covered with an aluminum lid using a heat sealer.
The obtained fermented milk of each sample with an aluminum lid was stored at 4 ° C.
Survival (fermentation temperature: 4 ° C.) in fermented milk was determined by aerobic culture on BL (+) aerobic culture (horse defibrinated blood added at 5%) 1 day and 16 days after the start of storage. Culturing under conditions) and LBS anaerobic culture (in an LBS medium, anaerobic culture system (culturing under anaerobic conditions using Aneropack (trade name, manufactured by Mitsubishi Gas Chemical Co., Ltd.)) was confirmed at 72 h.
Specifically, the number of viable bacteria in each sample was obtained, and the survival rate was obtained by dividing the number of bacteria after 16 days by the number of bacteria on the first day and converting it to%. As the number of bacteria here, the average value in the medium having the highest number of bacteria among the used media was used.
実験結果は下記の表２および表３に示される通りであった。
なお、表２と表３では、製造日時が異なるため、コントロール群での生残性の違いは日ごとの実験誤差による。 The experimental results were as shown in Tables 2 and 3 below.
In Table 2 and Table 3, since the production date and time are different, the difference in survival in the control group depends on the experimental error for each day.
なお、表２と表３では、製造日時が異なるため、コントロール群での生残性の違いは日ごとの実験誤差による。 The experimental results were as shown in Tables 2 and 3 below.
In Table 2 and Table 3, since the production date and time are different, the difference in survival in the control group depends on the experimental error for each day.
また、ビタミンＣ、ＭｇＣＯ３、葉酸、および亜鉛（Ｚｎ）の各場合について、実験結果は下記の表４および表５に示される通りであった。
In addition, for each case of vitamin C, MgCO 3 , folic acid, and zinc (Zn), the experimental results were as shown in Table 4 and Table 5 below.
（４） 生残性の測定（アミノ酸量の違いによる影響）
乳酸菌としてL. gasseri OLL2680を使用し、かつ生残性向上剤としてのアミノ酸の種類と添加量を下記の表の通りとした以外は、前記（３）の実験と同様にして、生残性（生残率）を求めた。
結果は下記の表６に示される通りであった。 (4) Measurement of survival (effect due to difference in amino acid content)
Except for using L. gasseri OLL2680 as a lactic acid bacterium and changing the type and amount of amino acid as a survival improver as shown in the table below, survival ( Survival rate).
The results were as shown in Table 6 below.
乳酸菌としてL. gasseri OLL2680を使用し、かつ生残性向上剤としてのアミノ酸の種類と添加量を下記の表の通りとした以外は、前記（３）の実験と同様にして、生残性（生残率）を求めた。
結果は下記の表６に示される通りであった。 (4) Measurement of survival (effect due to difference in amino acid content)
Except for using L. gasseri OLL2680 as a lactic acid bacterium and changing the type and amount of amino acid as a survival improver as shown in the table below, survival ( Survival rate).
The results were as shown in Table 6 below.
（５） 生残性の測定（アミノ酸量の違いによる影響）
乳酸菌としてL. gasseri OLL2802とL. gasseri OLL2680を使用し、かつ生残性向上剤としてアミノ酸（トリプトファン）を使用して、その添加量を１、１０、５０、および１００ｍｇ／１００ｇとした以外は、前記（３）の実験と同様にして、生残率を求めた。
実験結果は下記の表７に示される通りであった。 (5) Measurement of survival (effect due to difference in amino acid content)
Except for using L. gasseri OLL2802 and L. gasseri OLL2680 as lactic acid bacteria and using an amino acid (tryptophan) as a survival improver, the addition amount was 1, 10, 50, and 100 mg / 100 g. The survival rate was determined in the same manner as in the experiment (3).
The experimental results were as shown in Table 7 below.
乳酸菌としてL. gasseri OLL2802とL. gasseri OLL2680を使用し、かつ生残性向上剤としてアミノ酸（トリプトファン）を使用して、その添加量を１、１０、５０、および１００ｍｇ／１００ｇとした以外は、前記（３）の実験と同様にして、生残率を求めた。
実験結果は下記の表７に示される通りであった。 (5) Measurement of survival (effect due to difference in amino acid content)
Except for using L. gasseri OLL2802 and L. gasseri OLL2680 as lactic acid bacteria and using an amino acid (tryptophan) as a survival improver, the addition amount was 1, 10, 50, and 100 mg / 100 g. The survival rate was determined in the same manner as in the experiment (3).
The experimental results were as shown in Table 7 below.
上記の結果から、トリプトファン（アミノ酸）の濃度が５０ｍｇ／１００ｇ以上の場合に、乳酸菌の生残性向上効果が認められた。
From the above results, when the concentration of tryptophan (amino acid) was 50 mg / 100 g or more, the effect of improving the survival of lactic acid bacteria was recognized.
（６） 生残性測定（アミノ酸の混合物を用いた場合）
乳酸菌としてL. gasseri OLL2802とL. gasseri OLL2680を使用し、かつ生残性向上剤として、下記のような２種類のアミノ酸の組み合わせ（混合物）を使用した以外は、前記（３）の実験と同様にして、生残率を求めた。
実験したアミノ酸の組合せは下記の通りであった。
(a) トリプトファン：５０ｍｇ／１００ｇ ＋ ヒスチジン：５０ｍｇ／１００ｇ
(b) トリプトファン：５０ｍｇ／１００ｇ ＋ チロシン： ５０ｍｇ／１００ｇ
(c) トリプトファン：５０ｍｇ／１００ｇ ＋ システイン：５０ｍｇ／１００ｇ
実験結果は下記の表８に示される通りであった。 (6) Survival measurement (when using a mixture of amino acids)
The same experiment as in (3) above, except that L. gasseri OLL2802 and L. gasseri OLL2680 were used as lactic acid bacteria, and the combination (mixture) of the following two amino acids was used as the survival improver. Then, the survival rate was calculated.
The combinations of amino acids studied were as follows:
(a) Tryptophan: 50 mg / 100 g + histidine: 50 mg / 100 g
(b) Tryptophan: 50 mg / 100 g + Tyrosine: 50 mg / 100 g
(c) Tryptophan: 50 mg / 100 g + Cysteine: 50 mg / 100 g
The experimental results were as shown in Table 8 below.
乳酸菌としてL. gasseri OLL2802とL. gasseri OLL2680を使用し、かつ生残性向上剤として、下記のような２種類のアミノ酸の組み合わせ（混合物）を使用した以外は、前記（３）の実験と同様にして、生残率を求めた。
実験したアミノ酸の組合せは下記の通りであった。
(a) トリプトファン：５０ｍｇ／１００ｇ ＋ ヒスチジン：５０ｍｇ／１００ｇ
(b) トリプトファン：５０ｍｇ／１００ｇ ＋ チロシン： ５０ｍｇ／１００ｇ
(c) トリプトファン：５０ｍｇ／１００ｇ ＋ システイン：５０ｍｇ／１００ｇ
実験結果は下記の表８に示される通りであった。 (6) Survival measurement (when using a mixture of amino acids)
The same experiment as in (3) above, except that L. gasseri OLL2802 and L. gasseri OLL2680 were used as lactic acid bacteria, and the combination (mixture) of the following two amino acids was used as the survival improver. Then, the survival rate was calculated.
The combinations of amino acids studied were as follows:
(a) Tryptophan: 50 mg / 100 g + histidine: 50 mg / 100 g
(b) Tryptophan: 50 mg / 100 g + Tyrosine: 50 mg / 100 g
(c) Tryptophan: 50 mg / 100 g + Cysteine: 50 mg / 100 g
The experimental results were as shown in Table 8 below.
（７） 生残性測定（ビフィズス菌を使用した場合）
乳酸菌の代わりにビフィズス菌（B.animalis subsp. lactis JCM10602T）を使用し、かつ生残性向上剤としてアミノ酸（トリプトファン）を使用して、その添加量を５０、１００、および２００ｍｇ／１００ｇとした以外は、前記（３）の実験と同様にして、生残率を求めた。
実験結果は下記の表９に示される通りであった。 (7) Survival measurement (when bifidobacteria are used)
Bifidobacteria (B. animalis subsp. Lactis JCM10602T) is used instead of lactic acid bacteria, and amino acid (tryptophan) is used as a survival improver, and the addition amount is 50, 100, and 200 mg / 100 g. Determined the survival rate in the same manner as in the experiment of (3).
The experimental results were as shown in Table 9 below.
乳酸菌の代わりにビフィズス菌（B.animalis subsp. lactis JCM10602T）を使用し、かつ生残性向上剤としてアミノ酸（トリプトファン）を使用して、その添加量を５０、１００、および２００ｍｇ／１００ｇとした以外は、前記（３）の実験と同様にして、生残率を求めた。
実験結果は下記の表９に示される通りであった。 (7) Survival measurement (when bifidobacteria are used)
Bifidobacteria (B. animalis subsp. Lactis JCM10602T) is used instead of lactic acid bacteria, and amino acid (tryptophan) is used as a survival improver, and the addition amount is 50, 100, and 200 mg / 100 g. Determined the survival rate in the same manner as in the experiment of (3).
The experimental results were as shown in Table 9 below.
Claims (24)
- アミノ酸を有効成分とする、乳酸菌および／またはビフィズス菌の生残性向上剤。 A survival improver for lactic acid bacteria and / or bifidobacteria that contains amino acids as active ingredients.
- アミノ酸が、チロシン、トリプトファン、ヒスチジン、メチオニン、システイン、アラニン、およびこれらの混合物からなる群より選択されるものである、請求項１に記載の生残性向上剤。 The survival improver according to claim 1, wherein the amino acid is selected from the group consisting of tyrosine, tryptophan, histidine, methionine, cysteine, alanine, and a mixture thereof.
- 乳酸菌およびビフィズス菌が、プロバイオティクス菌である、請求項１または２に記載の生残性向上剤。 The survival improver according to claim 1 or 2, wherein the lactic acid bacteria and bifidobacteria are probiotic bacteria.
- ｐＨ２．０～６．５の範囲の低ｐＨ環境下での乳酸菌および／またはビフィズス菌の生残性を向上させる、請求項１～３のいずれか一項に記載の生残性向上剤。 The survival improver according to any one of claims 1 to 3, which improves the survival of lactic acid bacteria and / or bifidobacteria in a low pH environment in the range of pH 2.0 to 6.5.
- ヨーグルトまたは発酵乳中の乳酸菌および／またはビフィズス菌の生残性を向上させる、請求項１～４のいずれか一項に記載の生残性向上剤。 The survival improver according to any one of claims 1 to 4, which improves the survival of lactic acid bacteria and / or bifidobacteria in yogurt or fermented milk.
- 乳酸菌が、ラクトバチルス属乳酸菌である、請求項１～５のいずれか一項に記載の生残性向上剤。 The survival improver according to any one of claims 1 to 5, wherein the lactic acid bacterium is a Lactobacillus genus lactic acid bacterium.
- Ｚｎ、葉酸、ＭｇＣＯ３、およびこれらの混合物からなる群より選択される無機塩類をさらに含んでなる、請求項１～６のいずれか一項に記載の生残性向上剤。 The survival improver according to any one of claims 1 to 6, further comprising an inorganic salt selected from the group consisting of Zn, folic acid, MgCO 3 , and a mixture thereof.
- 請求項１～７のいずれか一項に記載の生残性向上剤と、乳酸菌および／またはビフィズス菌とを含んでなる、組成物。 A composition comprising the survival improver according to any one of claims 1 to 7, and lactic acid bacteria and / or bifidobacteria.
- ヨーグルトまたは発酵乳である、請求項８に記載の食品組成物。 The food composition according to claim 8, which is yogurt or fermented milk.
- 生残性向上剤として加えられたアミノ酸が、組成物１００ｇ当たり５０ｍｇ以上で含まれてなる、請求項８または９に記載の食品組成物。 The food composition according to claim 8 or 9, wherein the amino acid added as a survival improver is contained in an amount of 50 mg or more per 100 g of the composition.
- アミノ酸を、ｐＨ２．０～６．５の範囲の低ｐＨ環境下の、乳酸菌および／またはビフィズス菌含有組成物に添加することを含んでなる、食品組成物の製造方法。 A method for producing a food composition, comprising adding an amino acid to a composition containing lactic acid bacteria and / or bifidobacteria in a low pH environment in the range of pH 2.0 to 6.5.
- アミノ酸の前記組成物への添加の後に、組成物の発酵を行うことを更に含む、請求項１１に記載の方法。 12. The method of claim 11, further comprising fermenting the composition after addition of the amino acid to the composition.
- アミノ酸が、チロシン、トリプトファン、ヒスチジン、メチオニン、システイン、アラニン、およびこれらの混合物からなる群より選択されるものである、請求項１１または１２に記載の方法。 The method according to claim 11 or 12, wherein the amino acid is selected from the group consisting of tyrosine, tryptophan, histidine, methionine, cysteine, alanine, and a mixture thereof.
- 乳酸菌およびビフィズス菌が、プロバイオティクス菌である、請求項１１～１３のいずれか一項に記載の方法。 The method according to any one of claims 11 to 13, wherein the lactic acid bacteria and the bifidobacteria are probiotic bacteria.
- 食品組成物が、ヨーグルトまたは発酵乳である、請求項１１～１４のいずれか一項に記載の方法。 The method according to any one of claims 11 to 14, wherein the food composition is yogurt or fermented milk.
- 乳酸菌が、ラクトバチルス属乳酸菌である、請求項１１～１５のいずれか一項に記載の方法。 The method according to any one of claims 11 to 15, wherein the lactic acid bacteria are Lactobacillus lactic acid bacteria.
- Ｚｎ、葉酸、ＭｇＣＯ３、およびこれらの混合物からなる群より選択される無機塩類をアミノ酸と共に添加することを更に含む、請求項１１～１６のいずれか一項に記載の方法。 The method according to any one of claims 11 to 16, further comprising adding an inorganic salt selected from the group consisting of Zn, folic acid, MgCO 3 , and mixtures thereof together with an amino acid.
- アミノ酸の添加量が、組成物１００ｇ当たり５０ｍｇ以上である、請求項１１～１７のいずれか一項に記載の方法。 The method according to any one of claims 11 to 17, wherein the amount of amino acid added is 50 mg or more per 100 g of the composition.
- アミノ酸を、乳酸菌および／またはビフィズス菌含有組成物に添加することを含んでなる、食品組成物において乳酸菌および／またはビフィズス菌の生残性を向上させる方法。 A method for improving the survival of lactic acid bacteria and / or bifidobacteria in a food composition, comprising adding an amino acid to a composition containing lactic acid bacteria and / or bifidobacteria.
- アミノ酸を添加する組成物が、ｐＨ２．０～６．５の範囲の低ｐＨ環境下にある、請求項１９に記載の方法。 The method according to claim 19, wherein the composition to which the amino acid is added is in a low pH environment in the range of pH 2.0 to 6.5.
- 前記組成物の発酵前に、前記アミノ酸を前記組成物に添加することを含んでなる、請求項１９または２０に記載の方法。 21. The method of claim 19 or 20, comprising adding the amino acid to the composition prior to fermentation of the composition.
- アミノ酸が、チロシン、トリプトファン、ヒスチジン、メチオニン、システイン、アラニン、およびこれらの混合物からなる群より選択されるものである、請求項１９～２１のいずれか一項に記載の方法。 The method according to any one of claims 19 to 21, wherein the amino acid is selected from the group consisting of tyrosine, tryptophan, histidine, methionine, cysteine, alanine, and a mixture thereof.
- ｐＨ２．０～６．５の範囲の低ｐＨ環境下の乳酸菌および／またはビフィズス菌の生残性を向上させるための、アミノ酸の使用。 Use of amino acids to improve the survival of lactic acid bacteria and / or bifidobacteria in a low pH environment in the range of pH 2.0 to 6.5.
- アミノ酸が、チロシン、トリプトファン、ヒスチジン、メチオニン、システイン、アラニン、およびこれらの混合物からなる群より選択されるものである、請求項２３に記載の使用。 The use according to claim 23, wherein the amino acid is selected from the group consisting of tyrosine, tryptophan, histidine, methionine, cysteine, alanine, and mixtures thereof.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201180050220.XA CN103189499B (en) | 2010-08-19 | 2011-08-18 | Lactic acid bacteria and/or the Agent for improvement in survival of bacillus bifidus |
| JP2012529607A JP6088821B2 (en) | 2010-08-19 | 2011-08-18 | Survivability improver for lactic acid bacteria and / or bifidobacteria |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2010-184086 | 2010-08-19 | ||
| JP2010184086 | 2010-08-19 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2012023578A1 true WO2012023578A1 (en) | 2012-02-23 |
Family
ID=45605231
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/JP2011/068654 WO2012023578A1 (en) | 2010-08-19 | 2011-08-18 | Agent for improvement in survival of lactic acid bacterium and/or bifidobacterium |
Country Status (3)
| Country | Link |
|---|---|
| JP (2) | JP6088821B2 (en) |
| CN (1) | CN103189499B (en) |
| WO (1) | WO2012023578A1 (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2015518377A (en) * | 2012-05-02 | 2015-07-02 | ディーエスエム アイピー アセッツ ビー．ブイ． | Aqueous sterile vitamin formulation |
| KR101605516B1 (en) | 2015-06-11 | 2016-03-23 | 주식회사 종근당바이오 | Method for Increasing Viability, Storage Stability, Acid Tolerance or Oxgall Tolerance of Lactic Acid Bacteria |
| JP2018082681A (en) * | 2016-11-25 | 2018-05-31 | 有限会社オトコーポレーション | Method for producing food |
| JP2018201405A (en) * | 2017-06-05 | 2018-12-27 | 雪印メグミルク株式会社 | Composition for survival improvement and/or growth promotion of lactic acid bacteria |
| CN115093985A (en) * | 2022-04-24 | 2022-09-23 | 深圳市多微生保健食品有限公司 | Bifidobacterium lactis and fermentation method and application thereof |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2637689T3 (en) * | 2013-12-20 | 2017-10-16 | Generale Biscuit | Stuffed for cookies |
| CN104938627A (en) * | 2015-06-12 | 2015-09-30 | 柳陈坚 | Method for preparing functional yoghurt through lactobacillus fermentation |
| CN105018408B (en) * | 2015-08-04 | 2018-03-30 | 吉林省浦生泰生物技术有限责任公司 | It is a kind of to add the method that rutin promotes growth of probiotics in the medium |
| BR112019015239A2 (en) | 2017-02-28 | 2020-04-14 | Kimberly Clark Co | composition, and, method to maintain a healthy microflora balance in the urogenital area of a patient in need of it. |
| CN108651921B (en) * | 2017-03-31 | 2022-02-18 | 顶益（开曼岛）控股有限公司 | Fermented pickled pepper and preparation method of fermented pickled pepper flavor bag |
| KR102447791B1 (en) * | 2018-10-30 | 2022-10-04 | 씨제이웰케어 주식회사 | Use of Cysteine or Its Salts for Cryoprotection of Lactic Acid Bacteria |
| KR102524732B1 (en) * | 2020-08-10 | 2023-04-24 | 주식회사 엠바이옴쎄라퓨틱스 | Lactobacillus composition stable under strong acid condition |
| CN113767164B (en) * | 2021-01-20 | 2023-08-15 | 科丝美诗纽芝丽株式会社 | Probiotic lyophilizate reactivation composition for improving probiotic intestinal survival rate and adhesiveness |
| KR102302336B1 (en) * | 2021-01-20 | 2021-09-15 | 코스맥스엔비티 주식회사 | Composition for reactivating freeze-dried probiotics to improve intestinal survivability and adherence of probiotics |
| CN113100290B (en) * | 2021-05-24 | 2023-03-28 | 宁波大学 | Application of composite fermentation inoculant in preparation of fermented milk |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10327751A (en) * | 1997-03-31 | 1998-12-15 | Snow Brand Milk Prod Co Ltd | Composition for improving taste and flavor of fermented milk |
| JP2001258525A (en) * | 2000-03-23 | 2001-09-25 | Snow Brand Milk Prod Co Ltd | Beverage or paste food and basic magnesium carbonate suspension |
| JP2001271089A (en) * | 2000-03-24 | 2001-10-02 | Snow Brand Milk Prod Co Ltd | Spice formulated with amino acid |
| JP2005512584A (en) * | 2001-12-21 | 2005-05-12 | デーエスエム イーペー アセッツ ベスローテン フェンノートシャップ | Denatured methionine-rich food and process for producing the same |
| JP2006246861A (en) * | 2005-03-14 | 2006-09-21 | Bloodissue Inc | Functional ice cream and yoghurt |
| JP2008534001A (en) * | 2005-04-01 | 2008-08-28 | ビオヒット・ユルキネン・オサケユキテュア | Food composition for binding acetaldehyde in the mouth and gastrointestinal tract and method for producing the composition |
| JP2009501017A (en) * | 2005-07-13 | 2009-01-15 | コンパニー ジェルヴェ ダノン | Fermented food containing probiotic strain and method for producing the same |
| WO2010061877A1 (en) * | 2008-11-28 | 2010-06-03 | 明治乳業株式会社 | Mineral absorption improver, and method for improving absorption of minerals |
Family Cites Families (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2031586C1 (en) * | 1993-02-05 | 1995-03-27 | Тамара Георгиевна Извекова | Biologically active product of sour milk and method for its production |
| JP3818787B2 (en) * | 1999-01-06 | 2006-09-06 | カゴメラビオ株式会社 | Fluidity and semi-fluid food and drink containing bifidobacteria |
| JP2001258501A (en) * | 2000-03-22 | 2001-09-25 | Snow Brand Milk Prod Co Ltd | Flavor enhancer |
| JP2002017254A (en) * | 2000-07-10 | 2002-01-22 | Yakult Honsha Co Ltd | Light-resistant fermented milk, light-resistant fermented milk product and method for producing the same |
| JP2004016046A (en) * | 2002-06-13 | 2004-01-22 | Tomonori Ito | Health food, drinking water, and method for improving constitution |
| CN1279161C (en) * | 2003-01-21 | 2006-10-11 | 烟台张裕集团有限公司 | Active saccharomycetes prepn and nutritive lactic acid bacteria prepn |
| CN1259413C (en) * | 2004-02-26 | 2006-06-14 | 天津科技大学 | Preparation process of fermenting agent for beneficial growing lactic bacteria and application in fresh cheese thereof |
| CN101057609B (en) * | 2007-05-22 | 2011-10-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | Long-acting sour milk containing beneficial bacteria factor and its producing method |
| JP4784910B2 (en) * | 2007-07-03 | 2011-10-05 | 味の素株式会社 | A method for imparting or enhancing the richness of an amino acid-containing composition of a protein beverage |
| JP2010004787A (en) * | 2008-06-26 | 2010-01-14 | Kaneka Corp | Method for culturing lactobacillus brevis |
-
2011
- 2011-08-18 CN CN201180050220.XA patent/CN103189499B/en active Active
- 2011-08-18 WO PCT/JP2011/068654 patent/WO2012023578A1/en active Application Filing
- 2011-08-18 JP JP2012529607A patent/JP6088821B2/en active Active
-
2016
- 2016-12-13 JP JP2016241626A patent/JP6483653B2/en active Active
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10327751A (en) * | 1997-03-31 | 1998-12-15 | Snow Brand Milk Prod Co Ltd | Composition for improving taste and flavor of fermented milk |
| JP2001258525A (en) * | 2000-03-23 | 2001-09-25 | Snow Brand Milk Prod Co Ltd | Beverage or paste food and basic magnesium carbonate suspension |
| JP2001271089A (en) * | 2000-03-24 | 2001-10-02 | Snow Brand Milk Prod Co Ltd | Spice formulated with amino acid |
| JP2005512584A (en) * | 2001-12-21 | 2005-05-12 | デーエスエム イーペー アセッツ ベスローテン フェンノートシャップ | Denatured methionine-rich food and process for producing the same |
| JP2006246861A (en) * | 2005-03-14 | 2006-09-21 | Bloodissue Inc | Functional ice cream and yoghurt |
| JP2008534001A (en) * | 2005-04-01 | 2008-08-28 | ビオヒット・ユルキネン・オサケユキテュア | Food composition for binding acetaldehyde in the mouth and gastrointestinal tract and method for producing the composition |
| JP2009501017A (en) * | 2005-07-13 | 2009-01-15 | コンパニー ジェルヴェ ダノン | Fermented food containing probiotic strain and method for producing the same |
| WO2010061877A1 (en) * | 2008-11-28 | 2010-06-03 | 明治乳業株式会社 | Mineral absorption improver, and method for improving absorption of minerals |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2015518377A (en) * | 2012-05-02 | 2015-07-02 | ディーエスエム アイピー アセッツ ビー．ブイ． | Aqueous sterile vitamin formulation |
| KR101605516B1 (en) | 2015-06-11 | 2016-03-23 | 주식회사 종근당바이오 | Method for Increasing Viability, Storage Stability, Acid Tolerance or Oxgall Tolerance of Lactic Acid Bacteria |
| WO2016200048A1 (en) * | 2015-06-11 | 2016-12-15 | 주식회사 종근당바이오 | Method for increasing survival rate, storage stability, acid resistance or bile resistance of lactic acid bacterium |
| JP2018082681A (en) * | 2016-11-25 | 2018-05-31 | 有限会社オトコーポレーション | Method for producing food |
| JP2018201405A (en) * | 2017-06-05 | 2018-12-27 | 雪印メグミルク株式会社 | Composition for survival improvement and/or growth promotion of lactic acid bacteria |
| JP2022009842A (en) * | 2017-06-05 | 2022-01-14 | 雪印メグミルク株式会社 | Composition for survival improvement and/or growth promotion of lactic acid bacteria |
| JP7017322B2 (en) | 2017-06-05 | 2022-02-08 | 雪印メグミルク株式会社 | Composition for improving survival and / or promoting growth of lactic acid bacteria |
| CN115093985A (en) * | 2022-04-24 | 2022-09-23 | 深圳市多微生保健食品有限公司 | Bifidobacterium lactis and fermentation method and application thereof |
| CN115093985B (en) * | 2022-04-24 | 2023-10-20 | 深圳市多微生保健食品有限公司 | Lactobacillus bifidus and fermentation method and application thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JP6088821B2 (en) | 2017-03-01 |
| JP6483653B2 (en) | 2019-03-13 |
| CN103189499A (en) | 2013-07-03 |
| JP2017093441A (en) | 2017-06-01 |
| CN103189499B (en) | 2016-08-10 |
| JPWO2012023578A1 (en) | 2013-10-28 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP6483653B2 (en) | Survivability improver for lactic acid bacteria and / or bifidobacteria | |
| Vasiljevic et al. | Probiotics—from Metchnikoff to bioactives | |
| KR101604633B1 (en) | Medium composition for culturing lactic acid bacteria and producing method of powder of lactic acid bacteria using the same | |
| TWI495722B (en) | Novel bacteria belonging to the genus bifidobacterium, food or drink comprising the same, use of dna fragment and primer for detecting or quantifying the same, and method for detecting or quantifying the same | |
| ES2333479T3 (en) | FOOD PRODUCT THAT INCLUDES BACTERIA AND SORBITAN FAT ACID. | |
| TW201625284A (en) | Novel strain of LACTOBACILLUS RHAMNOSUS and its metabolites for use in inhibiting xanthine oxidase and treating gout | |
| JP6193439B2 (en) | Lactobacillus lactic acid bacteria growth promoter and / or survival improver | |
| JP7144478B2 (en) | Method for producing protein-polysaccharide double-coated lactic acid bacteria using protein hydrolyzate | |
| JPWO2008099544A1 (en) | New lactic acid bacteria | |
| JP6923883B2 (en) | Compositions for use in improving nutritional status | |
| WO2003040350A1 (en) | Bacterium of the genus bifidobacterium and fermented foods using the same | |
| JP2022188291A (en) | Medium for lactic acid bacteria | |
| JP2007320946A (en) | Composition for ameliorating intestinal flora | |
| EP3328208B1 (en) | Methods for the preparation of fermented products comprising bifidobacteria | |
| JP4794592B2 (en) | New lactic acid bacteria | |
| JP7017322B2 (en) | Composition for improving survival and / or promoting growth of lactic acid bacteria | |
| JP4023791B2 (en) | Antimicrobial substance-producing lactic acid bacteria and functional foods using the same | |
| JP5980785B2 (en) | New bifidobacteria and their use | |
| JP6966275B2 (en) | How to improve the survival of lactic acid bacteria | |
| JP2017143799A (en) | Fermented milk food and drink | |
| Paliy et al. | Influence of various prebiotic components on the main growth indicators of probiotic bacteria | |
| RU2290436C2 (en) | Strain bifidobacterium lactis 676 useful in preparation of fermented-milk products, healthy products, fermented and non-fermented foodstuffs, bioactive supplements, probiotics, and cosmetic agents | |
| RU2290437C2 (en) | Strain bifidobacterium lactis 678 useful in preparation of fermented-milk products, healthy products, fermented and non-fermented foodstuffs, bioactive supplements, probiotics, and cosmetic agents | |
| RU2296156C2 (en) | Strain bifidobacterium lactic 672 used to prepare lactic therapeutic and prophylactic products, fermented and non-fermented food products, biologically active additives, probiotic, and cosmetics | |
| Simova et al. | In vitro and in situ bacteriocin activity of lactic acid bacteria from Bulgarian dairy products and methods for making of Lactobacillus protective fermented milks with bacteriocin inhibitory substances |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 11818219 Country of ref document: EP Kind code of ref document: A1 |
|
| ENP | Entry into the national phase |
Ref document number: 2012529607 Country of ref document: JP Kind code of ref document: A |
|
| NENP | Non-entry into the national phase |
Ref country code: DE |
|
| 122 | Ep: pct application non-entry in european phase |
Ref document number: 11818219 Country of ref document: EP Kind code of ref document: A1 |