WO2016143357A1 - 発酵熟成プラセンタ溶液の製造方法 - Google Patents

発酵熟成プラセンタ溶液の製造方法 Download PDF

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WO2016143357A1
WO2016143357A1 PCT/JP2016/001365 JP2016001365W WO2016143357A1 WO 2016143357 A1 WO2016143357 A1 WO 2016143357A1 JP 2016001365 W JP2016001365 W JP 2016001365W WO 2016143357 A1 WO2016143357 A1 WO 2016143357A1
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placenta
aged
placenta solution
fermented
fermentation
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PCT/JP2016/001365
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English (en)
French (fr)
Japanese (ja)
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三井　幸雄
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株式会社ホルス
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Priority to KR1020177005978A priority Critical patent/KR20170040311A/ko
Priority to CN201680002006.XA priority patent/CN106488708B/zh
Publication of WO2016143357A1 publication Critical patent/WO2016143357A1/ja

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/065—Microorganisms
    • 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
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
    • A61K8/60—Sugars; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
    • A61K8/98—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution of animal origin
    • A61K8/981—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution of animal origin of mammals or bird
    • A61K8/982—Reproductive organs; Embryos, Eggs
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q19/00—Preparations for care of the skin
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P21/00—Preparation of peptides or proteins
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
    • A61K2800/80—Process related aspects concerning the preparation of the cosmetic composition or the storage or application thereof
    • A61K2800/85—Products or compounds obtained by fermentation, e.g. yoghurt, beer, wine

Definitions

  • the present invention relates to a method for producing a fermented and aged placenta solution used as a raw material for health foods or a raw material for cosmetics.
  • placenta extract extracted from a placenta which is an organ unique to mammals, contains various useful components such as amino acids and enzymes. For this reason, placenta extract is used as a raw material for health foods and cosmetics. Among them, placenta extract extracted from pig, sheep, and horse placenta is particularly used from the viewpoint of safety.
  • placenta extract extracted from pig, sheep, and horse placenta is particularly used from the viewpoint of safety.
  • Patent Document 1 after boiling the placenta of the pig so that the water content is 50% (weight) to 80% (weight), a fermentation solution containing yeast and lactic acid bacteria having a fermentation action is added, A method for producing a health food containing porcine placenta is proposed in which glucose is added before or during fermentation and fermented at 20 to 35 ° C. for 24 to 72 hours.
  • an object of the present invention is to provide a method for producing a fermentation-aged placenta solution that increases the absorbability and useful components of the placenta solution.
  • the method for producing a fermented and aged placenta solution of the present invention according to claim 1 is a method for producing a fermented and aged placenta solution in which a yeast having a fermentation action is added to a placenta solution of pig, sheep or horse to ferment and age the placenta.
  • a yeast having a fermentation action is added to a placenta solution of pig, sheep or horse to ferment and age the placenta.
  • it is characterized in that 6 to 15% brown sugar by weight with respect to the placenta solution is added to the placenta solution and fermented, and then ripened after the fermentation.
  • a brown sugar addition step of adding brown sugar to the placenta solution in the method for producing a fermented and matured placenta solution according to the first aspect, a brown sugar addition step of adding brown sugar to the placenta solution, and a temperature of 80 to 100 ° C.
  • the present invention according to claim 3 is the method for producing a fermented and aged placenta solution according to claim 2, wherein the concentration of SAMe and SA amino acid measured after completion of the aging is 10% by weight with respect to the placenta solution.
  • the present invention according to claim 4 is the method for producing a fermented and aged placenta solution according to claim 2, wherein the concentration of SAMe and SA amino acid measured after completion of the aging is 10% by weight with respect to the placenta solution. Is added to the placenta solution in place of brown sugar, and the concentration of SAMe and SA amino acids produced by performing from the sterilization step to the aging step is higher than that.
  • the molecular weight distribution measured in the solid content after the aging step is less than 10 when the molecular weight distribution is less than 200. It is characterized by 30 to 40% for ⁇ 20%, 1000 to 3000, and 20 to 25% for 3000 to 6000.
  • the present invention according to claim 6 is the method for producing a fermented and aged placenta solution according to any one of claims 2 to 4, wherein the solid content after the aging step is 10 mol% or more of alanine and 0. It is characterized by containing 4 mol% or more.
  • the present invention according to claim 7 is the method for producing a fermented and aged placenta solution according to any one of claims 2 to 4, wherein the solid content after the aging step is 300 mg / 100 g or more of sodium and 100 mg of calcium. / 100g or more, magnesium 15mg / 100g or more, niacin 2mg / 100g or more, zinc 2mg / 100g or more.
  • a highly absorbable and useful component can be increased, a moisturizing power improves by mix
  • the figure which shows the active oxygen removal effect of SA amino acid The figure which shows the inhibitory action of the lipid peroxide of SA amino acid
  • the figure which shows transition of the keratin moisture content of the skin after application of cosmetics containing SA amino acid The figure which shows transition of the transepidermal water transpiration amount of the skin after SA amino acid combination cosmetics application
  • the figure which shows the MMP-1 activity inhibitory effect of SA amino acid A figure comparing the production of SAMe and SA amino acids measured after completion of ripening by adding 3%, 6%, 10%, 15% brown sugar by weight to the placenta solution
  • the method for producing a fermented and matured placenta solution according to the first embodiment of the present invention is a method in which 6 to 15% by weight of brown sugar is added to a placenta solution and fermented. is there. According to the present embodiment, it is possible to increase the useful ingredients with high absorbability, improve the moisturizing power by blending into cosmetics, and obtain a placenta that has a mellow taste by blending into health foods. it can.
  • a brown sugar addition step of adding brown sugar to the placenta solution in the method for producing a fermentation-aged placenta solution according to the first embodiment, a brown sugar addition step of adding brown sugar to the placenta solution, and a brown sugar addition step after A sterilization process in which heat is sterilized at a temperature for 20 to 60 minutes, a cooling process in which cooling is forcibly cooled to a temperature of 35 ° C. or less after the sterilization process, and a temperature of 20 ° C. to 35 ° C. by adding yeast after the cooling process A fermentation process in which fermentation is carried out for 1 month, and a ripening process in which aging is carried out for 2 months at a temperature of 20 ° C. to 25 ° C. after the fermentation process.
  • the concentrations of SAMe and SA amino acids can be particularly increased.
  • SAMe refers to S-adenosylmethionine
  • SA amino acid refers to a superactive amino acid.
  • SAMe S-adenosylmethionine
  • SA amino acids were first developed in Europe in 1974 as a treatment for depression in the world. In the United States, it is popular as a supplement particularly effective for arthritis, and is said to be effective for depression and liver disease in addition to arthritis.
  • arthropathy patients are increasing year by year, and the demand for health foods for supporting joints is increasing.
  • SA amino acids are amino acids having three actions. The first is an active oxygen suppression effect.
  • FIG. 1 shows the active oxygen removal action of SA amino acids by measuring the amount of O 2 ⁇ produced when O 2 ⁇ is produced by the hypoxanthine-xanthine oxidase system and coexisting with SA amino acids. O 2 ⁇ was detected using nitro blue tetrazolium which is a coloring reagent. Here, it was shown that SA amino acids eliminate O 2 ⁇ in a concentration-dependent manner.
  • FIG. 2 is a diagram showing the inhibitory action of SA amino acids on lipid peroxidation reaction using O 2 ⁇ chemically generated with alloxan as an initiator.
  • FIG. 3 is a graph showing the transition of keratin water content [ ⁇ S] of skin after application of SA amino acid-containing cosmetics
  • FIG. 4 is transepidermal water transpiration [g / m of skin after application of SA amino acid-containing cosmetics. It is a figure which shows transition of 2 * h].
  • the test period was 8 weeks, and an appropriate amount of SA amino acid-containing product was applied after washing twice in the morning and evening.
  • the skin keratin water content and transepidermal water transpiration amount were measured and evaluated 4 to 8 weeks after the test start date and the test start date.
  • the amount of horny water increased significantly in the SA amino acid-containing product continuous site. This is considered to be a result of improvement in the keratin moisture retention function itself.
  • a decrease in transepidermal water transpiration was also observed, and an improvement in the dry state was observed.
  • the third is a collagen production effect.
  • MMP-1 an enzyme that degrades type I collagen, is activated by exposure to UVA (ultraviolet A wave).
  • 5 is a result of verifying whether the activity of MMP-1 actually enhanced by UVA is suppressed by SA amino acid in order to evaluate the inhibition of MMP-1 activity by SA amino acid.
  • Normal human fibroblasts were irradiated with UVA in the presence of various concentrations of SA amino acid, and after 24 hours, the medium was collected and its MMP-1 activity was measured. From this, it was shown that SA amino acid suppresses the activity of MMP-1 in a concentration-dependent manner.
  • the concentration of SAMe and SA amino acid measured after completion of aging is changed to 10% by weight of sucrose with respect to the placenta solution instead of brown sugar.
  • a placenta solution having a concentration equal to or higher than that of SAMe and SA amino acids produced by adding and performing the sterilization step to the aging step can be obtained.
  • the concentration of SAMe and SA amino acids measured after completion of the aging is changed to 10% by weight of the placenta solution instead of brown sugar in the placenta solution.
  • a placenta solution having a concentration equal to or higher than that of SAMe and SA amino acids produced by adding and performing the sterilization step to the aging step can be obtained.
  • the molecular weight distribution measured in the solid content after the aging step is less than 200, 10 to 20%, 1000 to 3000 is 30 to 40%, 3000 to With 6000, a placenta solution of 20 to 25% can be obtained, and the moisturizing effect can be enhanced by blending amino acids and peptides having various molecular weights in a well-balanced manner.
  • the solid content after the aging step contains 10 mol% or more of alanine and 0.4 mol% or more of cystine.
  • Alanine and cystine are amino acids that have an effective effect on the human body.
  • Alanine is an amino acid that is abundant in shellfish such as shijimi and hamaguri, and is included in many health foods as an amino acid that improves immune function in addition to improving liver function.
  • Cystine is an amino acid in which two molecules of cysteine are bonded, and is often contained in hair and nails as an amino acid constituting a protein called keratin. As a whitening effect, it has a function of suppressing the activity of tyrosinase that produces black melanin, so it is often incorporated in cosmetics and the like.
  • the solid content after the aging step is 300 mg / 100 g or more of sodium, 100 mg / 100 g or more of calcium, 15 mg / 100 g or more of magnesium, 2 mg / 100 mg of niacin. 100 g or more and zinc 2 mg / 100 g or more are contained.
  • the intake of these minerals has been declining.
  • potassium is about 10 to 20% of the adult intake target set in the 2015 dietary intake standard.
  • the shortage of zinc in the 20s and 60s is remarkable, and it is about 10% lower for both men and women when compared to the recommended amount set in the dietary intake standard.
  • the fermented and matured placenta solution according to this example includes a brown sugar addition step in which brown sugar is added to the placenta solution, a sterilization step in which heat sterilization is performed at a temperature of 80 to 100 ° C. for 20 minutes to 60 minutes, and a sterilization step. , A cooling step forcibly cooling to a temperature of 35 ° C. or lower, a fermentation step in which yeast is added and fermentation is performed at a temperature of 20 ° C. to 35 ° C. for one month after the cooling step, and after the fermentation step, 20 And an aging step of aging for 2 months at a temperature of from 25 ° C to 25 ° C.
  • Placenta extract powder is a product obtained by removing the membrane tissue from the placenta (placenta) of pig, sheep or horse, mincing the villous tissue, extracting the extract by freezing enzyme extraction method, and further removing impurities from this extract.
  • the weight percentage of the placenta is about 8%.
  • yeast having a fermenting action include the genus Saccharomyces, the genus Candida, the genus Torulopsis, the genus Zygosaccharomyces, the genus Schizosaccharomyces, and the genus Pichia.
  • the genus Hansenula, the genus Kluyveromyces and the genus Debaryomyces can be used.
  • the brown sugar added in the brown sugar addition step is 6 to 15%, more preferably 6 to 10% by weight with respect to the placenta solution.
  • FIG. 6 shows that 3% (Example 1), 6% (Example 2), 10% (Example 3), and 15% (Example 4) brown sugar are added to the placenta solution and aged.
  • the production of SAMe and SA amino acids measured after the completion was measured, and the product with the highest production was compared as 100.
  • 10% by weight of sucrose (Comparative Example 1) and 10% glucose (Comparative Example 2) were used by weight with respect to the placenta solution.
  • 6-15% brown sugar exceeded 10% sucrose
  • 6-10% brown sugar exceeded 10% sucrose and 10% glucose.
  • SA amino acids 3-15% brown sugar exceeded 10% sucrose and 10% glucose, but especially 6-10% brown sugar was at a high concentration.
  • brown sugar addition timing will be described. 7 shows that 100% (total amount) is added at the start of fermentation, 80% is added at the start of fermentation, 20% is added during the fermentation, 50% is added at the start of fermentation, 50% is added during the fermentation, and 80% is added at the start of fermentation. It is an experimental result comparing the production of SAMe and SA amino acids when 20% is added at the start, 50% is added at the start of fermentation, and 50% is added at the start of ripening. 6% brown sugar by weight is added to the placenta solution, and the total amount is indicated as 100.
  • the concentrations of SAMe and SA amino acids measured after the completion of ripening were lower than when they were added only at the start of fermentation, except when they were partly added during fermentation or at the start of ripening other than at the start of fermentation. Therefore, when paying attention to SAMe and SA amino acids, it is preferable to add brown sugar only at the start of fermentation.
  • FIG. 8 shows the experimental results comparing the production of SAMe and SA amino acids with different fermentation periods.
  • the production of SAMe and SA amino acids measured after completion of aging is measured, and the product with the highest production is compared as 100.
  • the fermentation temperature may be 20 ° C. to 35 ° C., but in this experiment, fermentation was performed at 25 ° C.
  • the production of SAMe and SA amino acids increases in one month compared with 0.5 months, whereas the production of SAMe and SA amino acids decreases in 1.5 months. Therefore, the fermentation period of the placenta solution is preferably 1 month.
  • FIG. 9 shows experimental results comparing the production of SAMe and SA amino acids when the ripening periods are different.
  • the production of SAMe and SA amino acids measured after completion of aging is measured, and the product with the highest production is compared as 100.
  • the aging temperature may be 20 ° C. to 25 ° C., but in this experiment, aging was performed at 25 ° C.
  • the fermentation period is 1 month.
  • SAMe and SA amino acid production increases at 1.5 months compared to 1.5 months, whereas SAMe and SA amino acid production decreases at 2.5 months.
  • FIG. 10 shows the molecular weight distribution of the solid content of the fermented and aged placenta solution according to this example.
  • the solid content of the placenta solution not fermented and aged is used as a comparative example.
  • the fermented and aged placenta solution according to this example uses 6% brown sugar by weight with respect to the placenta solution. Further, moisture was removed from the placenta solution (placenta extract) which had been fermented and aged to obtain a powdery solid (placenta extract powder).
  • the molecular weight distribution measured after the aging step is clearly less than 200, 1000 to 3000, and 3000 to 6000 in the solid content of the fermented and aged placenta solution according to this example, compared to the solid content of the placenta solution that has not been fermented and aged.
  • the difference is 10-20% at less than 200, 30-40% at 1000-3000, and 20-25% at 3000-6000.
  • FIG. 11 shows the solid components of the fermented and aged placenta solution according to this example.
  • the solid content of the placenta solution not fermented and aged is used as a comparative example.
  • Ingredients measured after the aging step are significantly higher in alanine and cystine in the solid content of the fermentation-aged placenta solution according to this example than in the solid content of the placenta solution not fermented and aged. Is 10 mol% or more and cystine is 0.4 mol% or more.
  • amino acids such as glutamic acid, serine, asparagine, and aspartic acid tend to increase after the aging step.
  • lysine restores body tissues as a material for antibodies, hormones and enzymes. Histidine acts on joints and is effective in preventing and improving rheumatoid arthritis. In addition to improving liver function, valine restores body muscle strength and fatigue. Threonine also functions as a nutrient that improves liver function and promotes growth. Tryptophan is an intracerebral neurotransmitter and has the effect of stabilizing mental function. Glutamic acid is abundant in liver and pork, and is quickly absorbed by the body to become a source of energy. Serine is contained in soybeans and the like and has an effect of suppressing skin aging. In addition, asparagine and aspartic acid excrete ammonia, which is a harmful substance, to protect the central nervous system and promote energy metabolism and promote fatigue recovery.
  • FIG. 12 shows the mineral / vitamin content of the solid content of the fermented and aged placenta solution according to this example.
  • the solid content of the placenta solution not fermented and aged is used as a comparative example.
  • Ingredients measured after the aging step are, in particular, sodium, calcium, magnesium, niacin, zinc, vitamin B in the solid content of the fermented and aged placenta solution according to the present embodiment, compared with the solid content of the placenta solution that has not been fermented and aged.
  • Vitamin B 1 , Vitamin B 2 and Vitamin B 6 are greatly increased, sodium 300 mg / 100 g or more, calcium 100 mg / 100 g or more, magnesium 15 mg / 100 g or more, niacin 2 mg / 100 g or more, zinc 2 mg / 100 g
  • vitamin B 1 is contained in an amount of 0.1 mg / 100 g or more
  • vitamin B 2 is contained in an amount of 0.1 mg / 100 g or more
  • vitamin B 6 is contained in an amount of 0.05 mg / 100 g or more.
  • TLC thin layer chromatography
  • HPLC quantification a “GL Science Inc. GL-7400 Model” instrument was used, a column (Chemco Inc. Chemcopak Nucleosil 100-10SA) was used, the mobile phase was 0.05 M (NH 4 ) at a flow rate of 1.0 mL / min.
  • the analysis method is based on the method of Goto et al. (Reference source: “Quantification and change of S-adenosylmethionine in sake lees”, Japan Brewing Association, 1992).
  • the fermented and matured placenta solution produced by the production method according to the present invention is used as a raw material for health foods and cosmetics.

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PCT/JP2016/001365 2015-03-11 2016-03-11 発酵熟成プラセンタ溶液の製造方法 WO2016143357A1 (ja)

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JP6373444B1 (ja) * 2017-05-10 2018-08-15 株式会社ホルス 羊膜由来原料の製造方法、化粧品の製造方法及び健康食品の製造方法

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YUKIO MITSUI: "The functionality of 'Fermented Placenta Extract' as beauty foods", FRAGR. J., vol. 42, no. 1, 15 January 2014 (2014-01-15), pages 56 - 60, ISSN: 0288-9803 *

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JP6282243B2 (ja) 2018-02-21
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