WO2020080179A1 - 齲蝕予防のための加工デンプンの食品への使用および加工デンプンを含む齲蝕予防用食品組成物 - Google Patents
齲蝕予防のための加工デンプンの食品への使用および加工デンプンを含む齲蝕予防用食品組成物 Download PDFInfo
- Publication number
- WO2020080179A1 WO2020080179A1 PCT/JP2019/039615 JP2019039615W WO2020080179A1 WO 2020080179 A1 WO2020080179 A1 WO 2020080179A1 JP 2019039615 W JP2019039615 W JP 2019039615W WO 2020080179 A1 WO2020080179 A1 WO 2020080179A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- starch
- tapioca
- derived
- caries
- food composition
- Prior art date
Links
- 229920002472 Starch Polymers 0.000 title claims abstract description 92
- 235000019698 starch Nutrition 0.000 title claims abstract description 92
- 239000008107 starch Substances 0.000 title claims abstract description 91
- 208000002925 dental caries Diseases 0.000 title claims abstract description 44
- 235000013305 food Nutrition 0.000 title claims abstract description 39
- 239000000203 mixture Substances 0.000 title claims abstract description 30
- 240000003183 Manihot esculenta Species 0.000 claims description 58
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 58
- 239000004368 Modified starch Substances 0.000 claims description 37
- 229920000881 Modified starch Polymers 0.000 claims description 37
- 235000019426 modified starch Nutrition 0.000 claims description 37
- 235000013804 distarch phosphate Nutrition 0.000 claims description 19
- 240000008042 Zea mays Species 0.000 claims description 17
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 17
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 17
- 235000005822 corn Nutrition 0.000 claims description 17
- 230000003449 preventive effect Effects 0.000 claims description 13
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 claims description 7
- 235000015218 chewing gum Nutrition 0.000 claims description 7
- 229940112822 chewing gum Drugs 0.000 claims description 6
- 230000002265 prevention Effects 0.000 claims 1
- MKRNVBXERAPZOP-UHFFFAOYSA-N Starch acetate Chemical compound O1C(CO)C(OC)C(O)C(O)C1OCC1C(OC2C(C(O)C(OC)C(CO)O2)OC(C)=O)C(O)C(O)C(OC2C(OC(C)C(O)C2O)CO)O1 MKRNVBXERAPZOP-UHFFFAOYSA-N 0.000 description 22
- 102000004139 alpha-Amylases Human genes 0.000 description 21
- 108090000637 alpha-Amylases Proteins 0.000 description 21
- 229940024171 alpha-amylase Drugs 0.000 description 21
- 241000894006 Bacteria Species 0.000 description 16
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 16
- 238000012360 testing method Methods 0.000 description 15
- 239000000243 solution Substances 0.000 description 14
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 9
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 9
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 9
- 239000002253 acid Substances 0.000 description 9
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 8
- 229920002261 Corn starch Polymers 0.000 description 7
- 239000008120 corn starch Substances 0.000 description 7
- 229920000945 Amylopectin Polymers 0.000 description 6
- 229920000856 Amylose Polymers 0.000 description 6
- 238000000855 fermentation Methods 0.000 description 6
- 230000004151 fermentation Effects 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- LRHPLDYGYMQRHN-UHFFFAOYSA-N N-Butanol Chemical compound CCCCO LRHPLDYGYMQRHN-UHFFFAOYSA-N 0.000 description 4
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 4
- 238000006243 chemical reaction Methods 0.000 description 4
- 238000000354 decomposition reaction Methods 0.000 description 4
- 238000009472 formulation Methods 0.000 description 4
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 239000002609 medium Substances 0.000 description 4
- 238000004809 thin layer chromatography Methods 0.000 description 4
- WFDIJRYMOXRFFG-UHFFFAOYSA-N Acetic anhydride Chemical compound CC(=O)OC(C)=O WFDIJRYMOXRFFG-UHFFFAOYSA-N 0.000 description 3
- 206010006326 Breath odour Diseases 0.000 description 3
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- 230000002378 acidificating effect Effects 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 3
- 238000012258 culturing Methods 0.000 description 3
- 239000000551 dentifrice Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 150000007524 organic acids Chemical class 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 239000004375 Dextrin Substances 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- YBCVMFKXIKNREZ-UHFFFAOYSA-N acoh acetic acid Chemical compound CC(O)=O.CC(O)=O YBCVMFKXIKNREZ-UHFFFAOYSA-N 0.000 description 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 2
- 239000007621 bhi medium Substances 0.000 description 2
- 230000000593 degrading effect Effects 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- IJKVHSBPTUYDLN-UHFFFAOYSA-N dihydroxy(oxo)silane Chemical compound O[Si](O)=O IJKVHSBPTUYDLN-UHFFFAOYSA-N 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000010410 dusting Methods 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 239000001341 hydroxy propyl starch Substances 0.000 description 2
- 235000013828 hydroxypropyl starch Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 230000007935 neutral effect Effects 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 239000001254 oxidized starch Substances 0.000 description 2
- 235000013808 oxidized starch Nutrition 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- XHXFXVLFKHQFAL-UHFFFAOYSA-N phosphoryl trichloride Chemical compound ClP(Cl)(Cl)=O XHXFXVLFKHQFAL-UHFFFAOYSA-N 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 210000003296 saliva Anatomy 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- GUOCOOQWZHQBJI-UHFFFAOYSA-N 4-oct-7-enoxy-4-oxobutanoic acid Chemical compound OC(=O)CCC(=O)OCCCCCCC=C GUOCOOQWZHQBJI-UHFFFAOYSA-N 0.000 description 1
- 208000002064 Dental Plaque Diseases 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- GOOHAUXETOMSMM-UHFFFAOYSA-N Propylene oxide Chemical compound CC1CO1 GOOHAUXETOMSMM-UHFFFAOYSA-N 0.000 description 1
- 239000005708 Sodium hypochlorite Substances 0.000 description 1
- 241000194019 Streptococcus mutans Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- XTXRWKRVRITETP-UHFFFAOYSA-N Vinyl acetate Chemical compound CC(=O)OC=C XTXRWKRVRITETP-UHFFFAOYSA-N 0.000 description 1
- 125000002777 acetyl group Chemical group [H]C([H])([H])C(*)=O 0.000 description 1
- 239000001073 acetylated oxidized starch Substances 0.000 description 1
- 235000013770 acetylated oxidized starch Nutrition 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 239000001361 adipic acid Substances 0.000 description 1
- 235000011037 adipic acid Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- WQZGKKKJIJFFOK-DVKNGEFBSA-N alpha-D-glucose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-DVKNGEFBSA-N 0.000 description 1
- 230000001013 cariogenic effect Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000005115 demineralization Methods 0.000 description 1
- 230000002328 demineralizing effect Effects 0.000 description 1
- 210000003298 dental enamel Anatomy 0.000 description 1
- FLISWPFVWWWNNP-BQYQJAHWSA-N dihydro-3-(1-octenyl)-2,5-furandione Chemical compound CCCCCC\C=C\C1CC(=O)OC1=O FLISWPFVWWWNNP-BQYQJAHWSA-N 0.000 description 1
- 239000007884 disintegrant Substances 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 235000019439 ethyl acetate Nutrition 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- -1 hydroxypropyl group Chemical group 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000010079 rubber tapping Methods 0.000 description 1
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- UGTZMIPZNRIWHX-UHFFFAOYSA-K sodium trimetaphosphate Chemical compound [Na+].[Na+].[Na+].[O-]P1(=O)OP([O-])(=O)OP([O-])(=O)O1 UGTZMIPZNRIWHX-UHFFFAOYSA-K 0.000 description 1
- 235000013826 starch sodium octenyl succinate Nutrition 0.000 description 1
- 239000001334 starch sodium octenyl succinate Substances 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000012085 test solution Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/10—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/312—Foods, ingredients or supplements having a functional effect on health having an effect on dental health
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5118—Starch
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/64—Sugar alcohols
- A23V2250/6408—Hydrogenated starch hydrolysate
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/70—Carbohydrates; Sugars; Derivatives thereof
- A61K31/715—Polysaccharides, i.e. having more than five saccharide radicals attached to each other by glycosidic linkages; Derivatives thereof, e.g. ethers, esters
- A61K31/716—Glucans
- A61K31/718—Starch or degraded starch, e.g. amylose, amylopectin
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
- A61K47/30—Macromolecular organic or inorganic compounds, e.g. inorganic polyphosphates
- A61K47/36—Polysaccharides; Derivatives thereof, e.g. gums, starch, alginate, dextrin, hyaluronic acid, chitosan, inulin, agar or pectin
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
- A61P1/02—Stomatological preparations, e.g. drugs for caries, aphtae, periodontitis
Definitions
- the present invention relates to the use of modified starch for preventing dental caries in foods and a food composition for preventing dental caries containing the modified starch.
- Starch is a polymer compound in which ⁇ -glucose is polymerized by a glycoside bond, and it is known that the properties differ depending on the plant from which it was derived. Therefore, since the mixing ratio of linear amylose and amylopectin having many branched chains differs depending on the type of starch raw material, the physical properties of the gelatinized state of starch also differ. For example, since tapioca-derived starch (tapioca starch) contains amylose in an amount of about 17% and amylopectin in an amount of about 83%, it has a high transparency and exhibits strong adhesive properties.
- corn starch contains about 28% amylose and about 72% amylopectin, and thus has low viscosity and low adhesiveness. Utilizing such differences in physical properties, starch is used for the purpose of imparting elasticity and viscosity to processed foods and improving texture.
- modified starch enzyme, physical, chemical
- its use is increasing for the purpose of promoting health, as well as suppressing aging and maintaining stability.
- a food for specified health use containing a highly cross-linked phosphate cross-linked starch derived from tapioca as a component is approved for the purpose of adjusting the condition of the stomach.
- mutans bacterium produces lactic acid by metabolizing maltose using food particles in the oral cavity as a nutrition source. Further, it lowers the pH in the plaque and dissolves and erodes the teeth, so that it becomes a problem that starch becomes one of the causes of caries.
- the present invention relates to the use of a modified starch for preventing caries in foods, in particular, acetate acetate obtained by acetic acid tapioca starch, a phosphate cross-linked starch obtained by phosphoric acid-tapping tapioca starch, and corn starch for a caries preventive agent.
- An object of the present invention is to provide a phosphoric acid-crosslinked phosphoric acid-crosslinked starch, and a caries preventive food composition containing the modified starch.
- a food composition for preventing caries which is used in place of starch to reduce the occurrence of caries and which is used for preventing caries.
- FIG. 3 is a diagram showing the results of a decomposing sugar test of ⁇ -amylase for gelatinized starch-derived starch acetate and non-gelatinized starch-derived acetate starch.
- 1 is a graph showing the results of acid fermentation tests of raw tapioca starch, pregelatinized tapioca starch, tapioca-derived starch acetate, and tapioca-derived phosphate-crosslinked starch by mutans bacteria in the presence of ⁇ -amylase.
- FIG. 1 is a graph showing the results of an acid fermentation test of raw tapioca starch, pregelatinized tapioca starch, tapioca-derived acetate starch, and tapioca-derived phosphate-crosslinked starch by mutans bacteria in the absence of ⁇ -amylase.
- FIG. 3 is a diagram showing a time course of a decomposition sugar test by ⁇ -amylase of raw tapioca starch, pregelatinized tapioca starch, tapioca-derived acetate starch, and tapioca-derived phosphate cross-linked starch.
- 2 is a graph showing the results of an acid fermentation test of corn-derived phosphate cross-linked starch and corn-derived acetate starch by mutans bacteria in the presence of ⁇ -amylase.
- the present invention relates to the use of modified starch for preventing dental caries in foods and a food composition for preventing dental caries containing the modified starch.
- starch is decomposed into maltose via dextrin by ⁇ -amylase contained in saliva.
- the maltose thus produced is decomposed into organic acids such as lactic acid by mutans bacteria in dental plaque, and the organic acids decalcify the tooth, resulting in caries.
- Modified starch is enzymatically, physically, or chemically modified from tapioca starch or corn starch (corn starch). Tapioca starch contains 16 to 17% amylose and 83 to 84% amylopectin. On the other hand, corn starch is also known to contain about 26% amylose and about 74% amylopectin, and corn starch that does not contain amylose and contains 100% amylopectin, depending on the type of corn.
- the modified starch of the present invention includes, for example, acetylated adipic acid crosslinked starch, acetylated phosphoric acid crosslinked starch, acetylated oxidized starch, starch starch octenyl succinate, acetate acetate, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphate crosslinked.
- Starch phosphoric acid monoesterified phosphoric acid crosslinked starch, phosphorylated starch, phosphoric acid crosslinked starch and the like.
- tapioca-derived modified starch and corn-derived phosphoric acid cross-linked starch are significantly inhibited from being decomposed by the acid fermentation test, so that the production of organic acid is suppressed and the pH of the test solution is extremely weak acidic (pH 5.7). Therefore, it can be expected that a caries preventive effect can be obtained by using it in place of normal starch.
- ordinary starch refers to starch that has not been enzymatically, physically, or chemically processed, regardless of the plant from which it was derived.
- modified starch of the present invention examples include the use of the modified starch of the present invention in place of ordinary starch in food compositions. It can also be used as dusting powder when manufacturing a non-cariogenic material.
- Examples of the method for processing the starch to obtain the modified starch of the present invention include a method for obtaining starch acetate by converting the hydroxyl group in starch with acetic anhydride or vinyl acetate to an acetic ester, and the hydroxyl group in starch with octenyl succinic anhydride.
- the processing degree of the processed starch used in the present invention may be such that decomposition of the processed starch by ⁇ -amylase is suppressed.
- starch acetate it is preferable that the starch acetate contains 0.01% by weight to 2.5% by weight of acetyl groups.
- phosphoric acid crosslinked starch it is preferable that the phosphorus content in the phosphoric acid crosslinked starch is 0.01% by weight or more and 0.5% by weight or less.
- a caries preventive food composition By using the modified starch of the present invention in place of ordinary starch in a food composition, a caries preventive food composition can be obtained.
- the caries preventive food composition any food composition may be used as long as it can use the modified starch in place of the starch in the conventional food composition, and a substance that causes caries such as sucrose. Those not containing it are preferable. Among them, tablets (tablets) and chewing gum are preferable as the caries preventive food composition.
- the modified starch of the present invention can be used as a disintegrant.
- the modified starch of the present invention can be used as an alternative raw material of sugar raw material at the time of producing chewing gum or as a dusting powder.
- the content of the modified starch in the caries preventive food composition of the present invention is preferably 1% by weight or more and 5% by weight or less.
- the content of the modified starch in the food composition for preventing caries is within this range, it is possible to prevent caries while exhibiting the same taste as a product using ordinary starch.
- the degrading sugar test was carried out by adding 5 units of ⁇ -amylase (manufactured by Sigma-Aldrich) to 1 mL of 0.2% aqueous solutions of gelatinized starch acetate derived from tapioca and tapioca starch acetate not subjected to gelatinization treatment, respectively.
- the starch acetate-derived starch acetate was decomposed by stirring at °C.
- 2 ⁇ g of each reaction solution was spotted on thin layer chromatography (trade name: TLC glass plate silica gel 60 (3 ⁇ 5 cm), manufactured by Merck Millipore) to complete the reaction.
- Raw tapioca starch (trade name: Matsutani dried tapioca starch, manufactured by Matsutani Chemical Co., Ltd.), pregelatinized tapioca starch (trade name: Amicol KF, manufactured by Nippon Starch Chemical Co., Ltd.), tapioca-derived starch acetate (trade name: Solar Eclipse MT-01) , Nippon Food Processing Co., Ltd.), and tapioca-derived phosphate cross-linked starch (trade name: Neobis T-100, manufactured by Nippon Food Processing Co., Ltd.) were added so that the final concentration was 5%, and ⁇ -amylase (manufactured by Sigma-Aldrich) was added.
- the control shows the result of the acid fermentation test in the absence of starch.
- mutans bacteria were cultured in the medium containing tapioca-derived starch acetate or tapioca-derived phosphate cross-linked starch in the presence of ⁇ -amylase, the pH of the culture solution remained neutral even after 6 hours. It was a weak acidity of about 5.9 to 6.0. From this, it was found that tapioca-derived starch acetate and tapioca-derived phosphate cross-linked starch can prevent the occurrence of caries.
- Fig. 4 it was found from the glucose spots (upper) and maltose spots (lower) that were simultaneously developed as standard samples that the pregelatinized tapioca starch was decomposed into maltose 1 hour after the start of culture. It was also found that raw tapioca starch also decomposed into maltose over time. On the other hand, the tapioca-derived starch acetate and the tapioca-derived phosphate cross-linked starch were significantly suppressed from being decomposed with respect to the pregelatinized tapioca starch and the unprocessed tapioca starch.
- Example 16 (4-4) Manufacture of Bad Breath Spray A bad breath spray of Example 16 was manufactured according to the formulation shown in Table 16.
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Abstract
Description
例えば、タピオカ由来のデンプン(タピオカデンプン)は、アミロースを約17%、アミロペクチンを約83%含むため、透明感が高く、付着性の強い物性を示す。一方、コーンデンプンはアミロースを約28%、アミロペクチンを約72%含むため、粘度が低く、付着性の低い物性を示す。このような物性の違いを利用して、デンプンは加工食品に弾性や粘性の付与、食感の改良などの目的で使用されている。
加工デンプンは、タピオカデンプンやコーンデンプン(コーンスターチ)を酵素的、物理的、または化学的に加工したものである。タピオカデンプンは、アミロースを16~17%、アミロペクチンを83~84%含む。一方、コーンデンプンはコーンの種類により、アミロースを約26%、アミロペクチンを約74%含むものや、アミロースを含まず、アミロペクチンを100%含むものも知られている。本発明の加工デンプンは、例えばアセチル化アジピン酸架橋化デンプン、アセチル化リン酸架橋化デンプン、アセチル化酸化デンプン、オクテニルコハク酸デンプンナトリウム、酢酸デンプン、酸化デンプン、ヒドロキシプロピルデンプン、ヒドロキシプロピル化リン酸架橋化デンプン、リン酸モノエステル化リン酸架橋化デンプン、リン酸化デンプン、リン酸架橋化デンプンなどが挙げられる。中でも、タピオカ由来加工デンプンおよびコーン由来リン酸架橋化デンプンは、酸発酵試験による分解が著しく阻害されることにより、有機酸の生成が抑えられ、試験液のpHも極弱い酸性(pH5.7)となることから、通常のデンプンに代えて用いられることにより齲蝕予防効果を奏することが期待できる。ここで、通常のデンプンとは、由来となった植物を問わず、酵素的、物理的、または化学的に加工がされていないデンプンを指す。
食品組成物中において通常のデンプンに代えて本発明の加工デンプンを用いることで、齲蝕予防用食品組成物とすることができる。齲蝕予防用食品組成物としては、従来の食品組成物中のデンプンに代えて加工デンプンを用いることができるものであれば、いかなる食品組成物でもよく、ショ糖などの齲蝕の原因となる物質を含まないものが好ましい。
なかでも、齲蝕予防用食品組成物としては、タブレット(錠菓)およびチューインガムであることが好ましい。齲蝕予防用食品組成物がタブレットである場合、本発明の加工デンプンは崩壊材として用いることができる。また、齲蝕予防用食品組成物がチューインガムである場合、本発明の加工デンプンはチューインガム製造時の糖質原料の代替原料、または打ち粉として用いることができる。
タピオカ由来酢酸デンプン(商品名:日食MT-01、日本食品加工製)を100℃10分で糊化したタピオカ由来酢酸デンプンと糊化処理を行っていないタピオカ由来酢酸デンプンを分解糖試験に供した。
ミュータンス菌(S.mutans MT8148R株)を5mLのBHI液体培地(以下、BHI培地)にて37℃の嫌気静置培養で5~6時間培養した。培養を行った菌を500mLのBHI培地に移し、さらに18時間前培養した(OD=0.9)。前培養したミュータンス菌を遠心分離(3,000rpm,5分)で集菌し、同量のHI培地(ベクトン・ディッキンソン製)に置き換えた(OD=0.7)。未加工のタピオカデンプン(商品名:松谷乾燥タピオカでん粉、松谷化学工業製)、アルファー化タピオカデンプン(商品名:アミコールKF、日澱化学製)、タピオカ由来酢酸デンプン(商品名:日食MT-01、日本食品加工製)、タピオカ由来リン酸架橋化デンプン(商品名:ネオビスT-100、日本食品加工製)を最終濃度が5%となるようにそれぞれ添加し、さらにα-アミラーゼ(シグマアルドリッチ製)を1ユニット/mLとなるように添加して培養した。培養液のpHを経時的に測定した結果を図2に示す。なお、コントロールは、デンプン非存在下におけるα-アミラーゼ添加後の培養液のpHを経時的に測定した結果を示す。一方、α-アミラーゼを添加しない以外は上記方法と同様に培養した。培養液のpHを経時的に測定した結果を図3に示す。
さらに、培養液2μgを薄層クロマトグラフィー(商品名:TLCガラスプレートシリカゲル60(3×5cm)、メルクミリポア製)にスポットし、完全に乾燥させた後にブタノール:酢酸:水(2:1:1)を用いて展開した。ドライヤーを用いて展開液を完全に乾燥させた後に、検出液(10%硫酸水溶液)を塗布し、120℃で加熱することにより、スポットを検出した。結果を図4に示す。
これに対して、α-アミラーゼの存在下、ミュータンス菌をタピオカ由来酢酸デンプンまたはタピオカ由来リン酸架橋化デンプンを含む培地で培養した場合、6時間経過した時点でも培養液のpHは中性から弱酸性の5.9~6.0程度であった。このことから、タピオカ由来酢酸デンプンおよびタピオカ由来リン酸架橋化デンプンが齲蝕の発生を予防できることが分かった。
コーン由来の酢酸デンプン(商品名:S-400、昭和産業製)およびコーン由来リン酸架橋化デンプン(商品名:フードスターチNE-2、松谷化学工業製)を用いた他は、「(2)ミュータンス菌によるタピオカ由来デンプン類の酸発酵性試験」に記載の方法と同様に、ミュータンス菌によるコーン由来酢酸デンプンおよびコーン由来リン酸架橋化デンプンの酸発酵性試験を行った。培養液のpHを経時的に測定した結果を図5に示す。
図5に示すように、α-アミラーゼの存在下、ミュータンス菌をコーン由来酢酸デンプンと5時間培養した時点で、培養液のpHは脱灰が起こるpH5.7を下回るpH5.5程度にまで低下した。このため、コーン由来酢酸デンプンは、齲蝕の発生を予防する効果を有さないと考えられる。
一方、α-アミラーゼの存在下、ミュータンス菌をコーン由来リン酸架橋化デンプンを含む培地で培養した場合、6時間経過した時点でも培養液のpHは中性から弱酸性の5.9~6.0程度であった。このことから、コーン由来リン酸架橋化デンプンが齲蝕の発生を予防できることが分かった。
加工デンプンを含むタブレット、歯磨剤、チューインガム、口臭用スプレーについて、以下の配合表の通りに、常法に従って製造を行った。ただし、配合する加工デンプンが加熱されて糊化してしまうと、齲蝕予防効果を有さなくなってしまうため、タピオカ由来リン酸架橋化デンプン、タピオカ由来酢酸デンプン、およびコーン由来リン酸架橋化デンプンをそれぞれ添加・混合する際には、加工デンプンが高温で長時間加熱されることの無いように充分に配慮した。
表1~6に示す配合に従って、実施例1~6のタブレットを製造した。
表7~9に示す配合に従って、実施例7~9の歯磨剤を製造した。
表10~15に示す配合に従って、実施例10~15のチューインガムを製造した。
表16に示す配合に従って、実施例16の口臭用スプレーを製造した。
Claims (8)
- 齲蝕予防のための加工デンプンの食品への使用。
- 前記加工デンプンがタピオカ由来酢酸デンプン、タピオカ由来リン酸架橋化デンプン、およびコーン由来リン酸架橋化デンプンからなる群から選ばれる少なくとも一つであることを特徴とする、請求項1に記載の使用。
- デンプンに代えて用いられる、請求項1または2に記載の使用。
- 加工デンプンを含むことを特徴とする齲蝕予防用食品組成物。
- 前記加工デンプンがタピオカ由来酢酸デンプン、タピオカ由来リン酸架橋化デンプン、およびコーン由来リン酸架橋化デンプンからなる群から選ばれる少なくとも一つであることを特徴とする、請求項4に記載の齲蝕予防用食品組成物。
- 前記加工デンプンの含有量が1重量%以上5重量%以下であることを特徴とする、請求項4または5に記載の齲蝕予防用食品組成物。
- タブレットであることを特徴とする、請求項4~6のいずれか1項に記載の齲蝕予防用食品組成物。
- チューインガムであることを特徴とする、請求項4~6のいずれか1項に記載の齲蝕予防用食品組成物。
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