WO2022224642A1 - Boisson de lactobacillus présentant un effet antioxydant - Google Patents

Boisson de lactobacillus présentant un effet antioxydant Download PDF

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WO2022224642A1
WO2022224642A1 PCT/JP2022/011850 JP2022011850W WO2022224642A1 WO 2022224642 A1 WO2022224642 A1 WO 2022224642A1 JP 2022011850 W JP2022011850 W JP 2022011850W WO 2022224642 A1 WO2022224642 A1 WO 2022224642A1
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lactic acid
acid bacteria
ddmp
antioxidant
milk
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PCT/JP2022/011850
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English (en)
Japanese (ja)
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修一 瀬川
圭介 田川
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日清ヨーク株式会社
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Priority to KR1020237033053A priority Critical patent/KR20230172466A/ko
Priority to CN202280025876.4A priority patent/CN117098457A/zh
Publication of WO2022224642A1 publication Critical patent/WO2022224642A1/fr

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    • 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
    • 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
    • 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
    • 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
    • A23V2200/302—Foods, ingredients or supplements having a functional effect on health having a modulating effect on age
    • 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
    • A23V2250/61—Glucose, Dextrose

Definitions

  • the present invention relates to lactic acid beverages.
  • it relates to a lactic acid bacteria drink having an antioxidant effect.
  • Lactic acid beverages are widely used and have been supported by people of all ages for many years.
  • Pilkul registered trademark: Nisshin York Co., Ltd.
  • Yakult registered trademark: Yakult Honsha Co., Ltd.
  • the lactic acid bacteria drink is widely known to have the function of improving the intestinal environment.
  • There are also known types that exhibit excellent effects such as alleviating stress, lowering blood sugar, and recovering from fatigue.
  • this lactic acid bacteria drink is expected to exhibit useful functionality and effects in addition to the above.
  • antioxidant properties it has not been known in the past that lactic acid bacteria beverages have antioxidant properties, nor have there been prior patent documents regarding antioxidant substances.
  • Patent Document 1 describes antioxidants for lactic acid bacteria beverages.
  • the patent document merely describes that the main purpose of the lactic acid bacteria drink is to contain docosahexaenoic acid (DHA), and an antioxidant is added as an incidental component.
  • DHA docosahexaenoic acid
  • the present inventors set a task to examine the antioxidant properties of lactic acid bacteria beverages. Moreover, it was made into the subject to discover about the active ingredient.
  • the present invention was completed by confirming that the lactic acid bacteria drink has an antioxidant effect. That is, the first invention of the present application is "A lactic acid bacteria drink containing an ingredient having an antioxidant action.”
  • the component with antioxidant action is DDMP (2,3-dihydro-3,5-dihydroxy-6- methyl-4H-pyran-4-one). That is, the second invention of the present application is "The lactic acid bacteria beverage according to claim 1, wherein said ingredient is DDMP (2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one)."
  • the Applicant also contemplates an antioxidant lactic acid bacteria beverage containing DDMP as an active ingredient. That is, the third invention of the present application is "An antioxidant lactic acid bacteria drink containing DDMP as an active ingredient.”
  • the DDMP is preferably contained in the lactic acid bacteria beverage at 150 ⁇ M ( ⁇ mol/L) or more. That is, the fourth invention of the present application is "The lactic acid bacteria beverage according to claim 2 or 3, which contains 150 ⁇ M or more of DDMP.”
  • the lactic acid bacteria beverage preferably includes a step of using skim milk and sugars as raw materials and sterilizing the milk containing the raw materials with heat. That is, the fifth invention of the present application is ⁇ The lactic acid beverage according to any one of claims 1 to 4, wherein the lactic acid beverage is produced by a production process including a step of heat sterilizing charged milk containing skim milk and sugar as raw materials.''
  • the saccharides preferably contain glucose. That is, the sixth invention of the present application is "The lactic acid bacteria beverage according to Claim 5, wherein said sugar contains glucose.”
  • the present applicant also intends a lactic acid bacterium drink labeled on the product package or the like to the effect that it has an antioxidant effect. That is, the seventh invention of the present application is "A lactic acid bacteria drink labeled as having an antioxidant effect.”
  • the lactic acid bacteria beverage of the present invention contains DDMP as an antioxidant component and has an antioxidant effect. As a result, various useful effects can be obtained.
  • FIG. 1 is a diagram comparing the DPPH radical scavenging activities of the lactic acid bacteria beverage of the first embodiment of the present invention and other commercially available lactic acid bacteria beverages in Test Example 1.
  • FIG. FIG. 4 is a diagram comparing the DPPH radical scavenging activity (antioxidant power) of the lactic acid bacteria beverage of the first embodiment of the present invention and Trolox using the slope of the regression line.
  • FIG. 2 is a flow diagram showing a fractionation scheme of a fermentation broth in Test Example 2;
  • FIG. 4 is a diagram showing the antioxidant activity of each fraction separated in FIG. 3.
  • FIG. FIG. 4 is a diagram showing a column-separated chromatogram of the XAD4-25% ethanol-eluted fraction in FIG.
  • FIG. 6 is a chromatographic chart obtained by further purifying fraction 7 in FIG. 5 using an ODS column.
  • 7 is a chart diagram showing an absorption spectrum of a peak portion in FIG. 6.
  • FIG. 7 is a chart showing the results of LC/MS analysis of the peak portion in FIG. 6.
  • FIG. 7 is a chart showing the results of identification by GC/MS of the peak portion in FIG. 6;
  • FIG. 10 is an LC chart showing measurement of DDMP contained in the first embodiment of the present application and other lactic acid bacteria beverages on the market in Test Example 3;
  • FIG. 2 is a diagram comparing the antioxidant power of the lactic acid bacteria drink of the first embodiment of the present invention using ascorbic acid and the slope of the regression line.
  • FIG. 11 is a diagram comparing the antioxidant power of other lactic acid bacteria beverages of Company A using the slope of the regression line, as in the case of FIG. 11 .
  • FIG. 10 is an LC chart showing changes in the amount of DDMP depending on the heating time of charged milk, etc. in Test Example 4.
  • FIG. 10 is a diagram comparing amounts of DDMP produced when sugar raw materials are changed in Test Example 5.
  • FIG. 10 is a diagram showing the effect of adding lysine in Test Example 6.
  • FIG. FIG. 10 is a diagram showing the effect of adding various proteases in Test Example 7.
  • the lactic acid bacteria beverage referred to in the present invention is prepared by the following steps. That is, first, as a raw material mixing step, skim milk, water and milk as raw materials are mixed to prepare milk (milk medium), and then as a sterilization and cooling step, the raw milk is heat-sterilized at a high temperature and fermented. cool to the required temperature. Next, in the lactic acid bacterium inoculation step, a separately prepared seed bacterium (lactic acid bacterium cultured (preculture)) is added to the heated milk. Next, as a fermentation process, the tank is kept at a constant temperature and fermented.
  • syrup, fruit juice, or the like is added to the fermented liquid after cultivation, and the mixture is adjusted with dilution water as necessary.
  • the homogenized product is filled in a container to complete the lactic acid beverage.
  • lactic acid bacteria beverages There are two types of lactic acid bacteria beverages: “dairy lactic acid beverages” and “lactic acid bacteria beverages.”
  • non-fat milk solids components of milk from which milk fat and water have been removed
  • lactic acid bacteria drink refers to a beverage with a non-fat milk solids content of less than 3.0% and a lactic acid bacteria or yeast count of 1,000,000/ml or more.
  • the lactic acid bacteria drink in the present invention includes both the above-mentioned "lactic acid bacteria drink” and "lactic acid bacteria drink”.
  • ⁇ Preferred method for producing lactic acid bacteria beverage in the present invention Although the general method for producing a lactic acid bacteria beverage is as described above, it is particularly preferable to generally produce the lactic acid bacteria beverage of the present invention in the following manner. However, the present invention is not limited to the manufacturing method described below.
  • a milk (milk medium) is prepared so that the milk raw material, mainly skimmed milk, is 5-30% by weight and the sugar is 2-20% by weight. Also preferably, the milk raw material is 15 to 20% by weight and the saccharide is 10 to 15% by weight.
  • the saccharides in the prepared milk contain glucose. Specifically, it is preferable to use glucose or high-fructose liquid sugar. Moreover, it is preferable to add lysine as an amino acid.
  • the milk is heated at 80°C to 100°C for about 30 minutes to 180 minutes.
  • the heating time is preferably 60 to 160 minutes. Further, it is more preferably 90 minutes to 140 minutes. Most preferably, it is 100 to 120 minutes.
  • Fermentation liquid pre-culture
  • starter solution lactic acid bacteria
  • a fermented liquid can be obtained by culturing until the lactic acid acidity reaches
  • Syrup solution A syrup solution base containing sugar, glucose, fructose, etc. is prepared, heat sterilized and cooled to obtain a syrup solution.
  • the fermented liquid and the syrup liquid are mixed at a weight ratio of about 1:1 or 1:5 to 5:1 and homogenized to complete the lactic acid beverage.
  • a preferred method for producing a lactic acid bacteria beverage after heating the milk containing skim milk powder and sugars, the milk after heating and the culture solution of lactic acid bacteria are mixed and fermented for a predetermined time.
  • a manufacturing method is adopted in which syrup is mixed with the fermented liquid after the fermentation. but, In this step, it is preferable to set the heating time of the skimmed milk powder and the saccharide-containing raw milk as described above.
  • Antioxidant properties are said to have various functions in living organisms. For example, they are said to be able to suppress excessively active enzymes that cause fatigue (and aging). That is, it has been reported that free radicals including active oxygen are the cause of aging, cancer, and lifestyle-related diseases.
  • free radical theory of aging proposed by Harman, aging is caused by the oxidation of DNA, proteins, and lipids by free radicals produced mainly in mitochondria as a by-product of energy metabolism ((1) D Harman, Free radical involvement in aging. Pathophysiology and therapeutic implications. , Drugs Aging 1993 3(1) 60-80 (2) Wulf Droge, Free radicals in the physiological control of cell function. Physiol Rev 2002 82(1)47-951).
  • Reactive oxygen has extremely high reactivity (Nakamura Shigeo Chemistry of Reactive Oxygen and Antioxidants Nippon Medical School Medical Journal 2013 9 164-169). Active oxygen reacts with lipids to produce lipid peroxides, which are reported to cause arteriosclerosis and myocardial infarction (J L Witztum, D Steinberg, Role of oxidized low density lipoprotein in atherogenesis. Clin Invest. 1991 88(6) 1785-92).
  • a living body has a mechanism for removing active oxygen generated in the living body.
  • Hydrogen peroxide removal enzymes such as superoxide dismutase (SOD) and catalase detoxify active oxygen generated in the body.
  • SOD superoxide dismutase
  • catalase detoxify active oxygen generated in the body.
  • low-molecular-weight compounds having antioxidant activity, and the body protects itself from oxidative damage caused by active oxygen by biosynthesizing these compounds or taking them in from food.
  • antioxidants include polyphenols such as ascorbic acid (vitamin C), ⁇ -tocopherol (vitamin E), catechins contained in green tea, and resveratrol contained in red wine (Nakamura Shigeo Active Oxygen and Antioxidant Chemistry of Substances Nippon Medical School Medical Journal 2013 9 164-169).
  • yogurt and lactic acid bacteria beverages contain lactic acid bacteria and have an intestinal regulation effect (Iva Hojsak, Probiotics in Functional Gastrointestinal Disorders. Adv Exp Med Biol 2019 1125 121-137.), an immunomodulatory effect (Yueh-Ting Tsai, Po-Ching Cheng). , Tzu-Ming Pan, The immunomodulatory effects of lactic acid bacteria for improving immune functions and benefits. Paula Wroblewska, Piotr Adamczuk, Wojciech Silny, Probiotic lacticacid bacteria and their potential in the prevention and treatment of allergic diseases.
  • DDMP the antioxidant capacity of the lactic acid bacteria beverage was evaluated by the DPPH radical scavenging method, and the antioxidant substance was isolated and purified to be DDMP.
  • DDMP is known as a substance produced by the Maillard reaction (Tetrahedron Letters No. 15, pp. 1243-1246, 1970). is preferred.
  • a lactic acid bacteria beverage was prepared as follows.
  • the lactic acid bacteria drink was tested.
  • ⁇ Method for producing lactic acid bacteria beverage according to the first embodiment of the present invention A milk medium containing 8% by weight of skim milk powder and 5% by weight of high-fructose corn syrup is prepared and sterilized by heating at 100° C. for about 120 minutes. It was inoculated and cultured at 37° C. until a predetermined lactic acid acidity was reached to obtain a fermented liquid.
  • a syrup base containing sugar and high-fructose liquid sugar was prepared, heat-sterilized and cooled to obtain a syrup.
  • 500 ml of the above syrup solution was mixed with 500 ml of the above fermented liquid together with a small amount of flavoring and homogenized to obtain 1000 ml of a lactic acid bacteria drink containing 3 ⁇ 10 8 /ml or more of viable lactic acid bacteria.
  • the DPPH radical scavenging activity evaluation method was performed as follows. First, the following reagents were used. (1) 200 mM MES (2-morpholinoethanesulphonic acid) buffer (pH 6.0) (2) 400 ⁇ M DPPH (1,1-diphenyl-2-picrylhydrazyl) ethanol solution After adding ethanol (100 mL) to 15.76 mg of DPPH (manufactured by Tokyo Kasei Kogyo Co., Ltd., D4313), add a rotor and stir with a stirrer. Dissolved over 30 minutes to 1 hour in the dark. The DPPH solution was freshly prepared due to its low stability.
  • the sample was dissolved in 50% ethanol aqueous solution. After dispensing 100 ⁇ L of samples of various concentrations into a 96-well plate in which 50 ⁇ L of 200 mM MES buffer was dispensed, 50 ⁇ L of 400 ⁇ M DPPH solution was added to initiate the reaction. After reacting for 20 minutes at room temperature in the dark, the absorbance at 520 nm or 495 nm was measured with a spectrophotometer or microplate reader. The Trolox solution with the above concentration was similarly reacted by adding the DPPH solution. The DPPH radical scavenging activity was determined according to the following formula as the amount of Trolox corresponding to the added amount of the analytical sample, using the slope of the regression line prepared with Trolox.
  • DPPH radical scavenging activity slope of analytical sample (A520 or A495/( ⁇ L or ⁇ g/assay))/slope of Trolox (A520 or A495/(nmol/assay)
  • the antioxidant activity of the sample of the lactic acid bacteria drink of the present invention was evaluated by the DPPH radical scavenging method.
  • the relative DPPH radical scavenging rate was calculated from the ratio of the absorbance at 520 nm when 40% of the sample solution was added to the measurement system and the absorbance at 520 nm when no sample was added, and the antioxidant activity was evaluated.
  • Each sample was centrifuged at 40,000 ⁇ g for 10 min at 4° C., and the supernatant from which lactic acid bacteria were removed was used for measurement. The results are shown in FIG.
  • the lactic acid bacteria beverages and fermented milk from other commercial companies also have DPPH radical scavenging activity.
  • the lactic acid bacteria drink obtained by the production method of the first embodiment of the present invention exhibits higher antioxidant activity than the other commercially available lactic acid bacteria drinks and fermented milk in the antioxidant activity evaluation method by the DPPH method. rice field.
  • the antioxidant power was calculated as the amount equivalent to Trolox.
  • the antioxidant capacity of the supernatant of the lactic acid bacteria drink of the first embodiment was calculated to be 2.46 (nmol-Trolox equivalent/mg).
  • the 25% ethanol eluted fraction exhibited a relatively high DPPH radical scavenging activity of 56.68 (nmol-Trolox equivalent/mg), and the recovery amount was greater than the 50% ethanol eluted fraction. Therefore, the XAD4-25% ethanol elution fraction (XAD4-25% EtOH Fr.) was further separated and purified by HPLC. XAD4-25% EtOH Fr. was separated using a Shodex Asahipak GS320HQ column under the separation conditions described in the experimental method.
  • FIG. 5 shows the chromatogram and the DPPH elimination activity of each fraction.
  • DPPH scavenging activity in Figure 5 was calculated from the difference in absorbance at 492 nm between the control and the sample. Relatively high DPPH scavenging activity was observed in fraction 7 (GS Fr.7) collected at a retention time of 30 to 35 minutes. Therefore, GS Fr.7 was further purified using an ODS column.
  • the column separation conditions are as follows. ⁇ Column and Separation Conditions ⁇ Column: Inertsil ODS-2 5 ⁇ m (4.6 ⁇ 150mm) Mobile phase: acetonitrile/0.1% formic acid Gradient conditions: acetonitrile concentration 0min 0% ⁇ 10min 10% ⁇ 20min 95% ⁇ 22min 95% Flow rate: 1.0 mL/min, Detection wavelength: 295nm Column temperature: 40°C Injection volume: 50 ⁇ L
  • DPPH scavenging activity was observed in the peak around 8 min in the chromatographic chart shown in FIG. Next, when the absorption spectrum was measured for this peak, it showed an absorption maximum at 295 nm as shown in FIG. In addition, as a result of LC/MS analysis of this peak, m/z 145 was shown in positive ion mode (Fig. 8).
  • this peak was analyzed by GC/MS, and a library search was performed from the mass spectrum pattern of the obtained target peak, and as a result, it was identified as DDMP (CAS No. 28564-83-2) (Fig. 9).
  • DDMP CAS No. 28564-83-2
  • Test Example 3 Amount of DDMP contained in other products DDMP was identified as a substance having DPPH radical scavenging activity separated and purified in the production method of the present invention.
  • three types of products Company A-1, Company A-2, Company A-3) that can be purchased in the market of Company A were tested using the DDMP sample of the present invention, Company A-1.
  • DDMP concentration was measured.
  • FIG. 10 shows a chromatogram (for company A, only company A-1) separated using an ODS column for each sample.
  • Table 1 shows the DDMP concentration of each sample calculated from the DDMP calibration curve.
  • the lactic acid bacteria drink produced by the production method of the present invention exhibited a DDMP concentration that was about twice as high as that of another company's lactic acid drink (Company A).
  • the antioxidant power was 0.397 (mol-Trolox/mol). This antioxidant power was calculated to be about 35% for ascorbic acid 1.141 (mol-Trolox/mol) (Fig. 11).
  • the slope of this line is 1.
  • the slope ratios of the lactic acid bacteria drink of the first embodiment and the lactic acid bacteria drink of Company A to the DDMP standard were 1.533 and 1.161, respectively. From this result, the contribution of DDMP to the antioxidant activity of the lactic acid bacteria of the first embodiment of the present invention and the lactic acid drink of Company A is estimated to be about 65% (1/1.533) and about 86% (1/1.161). rice field.
  • the lactic acid bacteria beverage of the first embodiment is obtained by lactic acid fermentation of milk (milk culture medium) composed of skim milk powder and high-fructose corn syrup. In addition, heat treatment is performed for sterilization in the manufacturing process of the prepared milk.
  • the change in the amount of DDMP in the prepared milk obtained when the heat sterilization time of the prepared milk was set to 10 minutes and 120 minutes (corresponding to the first embodiment of the present invention) was investigated. . From the area ratio of the DDMP peak, the amount of DDMP in the lactic acid beverage after 120 minutes of heat sterilization was 41.5 times that after 10 minutes of heat sterilization (Fig. 13(A)). In the case of 120 minutes, the amount of DDMP slightly decreased in the step of inoculating the starter solution (culture solution) of lactic acid bacteria into the milk for 120 minutes and fermenting with the lactic acid bacteria (Fig. 13(B)). From these experimental results, it was found that DDMP affects the heating time of the charged milk. Since (A) and (B) of FIG. 13 are different experiments, the peak areas before heat sterilization 120 minutes (A) and heat sterilization 120 minutes (B) before fermentation are different.
  • DDMP concentration in the recovered supernatant was measured by HPLC.
  • the DDMP concentration in the milk after heat sterilization for 3 hours was high in the order of glucose (1909 ⁇ M), high fructose liquid sugar (1585 ⁇ M) and fructose (734 ⁇ M). As described above, in the present invention, it was found that it is preferable to use glucose as the sugar in the milk.
  • Test Example 6 Effect of adding lysine to milk The effect of adding lysine to milk was verified. Lysine was added to the experimental milk preparation shown in the glucose (test group 3) and the high-fructose corn syrup (test group 1) in Test Example 5, and the heating time was varied to investigate (Fig. 15). As a result, when lysine was added when glucose was used as the sugar source (test group 4) or when lysine was added when glucose-fructose liquid sugar was used as the sugar source (test group 5), the lysine concentration dependence DDMP increased significantly (Fig. 15) It was found that DDMP can be increased by adding lysine to the formula.

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Abstract

La présente invention concerne le problème de l'examen de l'effet antioxydant d'une boisson de lactobacillus. La présente invention aborde également le problème de la découverte d'un principe actif associé. À cet effet, il a été découvert qu'une boisson de lactobacillus présente un effet antioxydant. Il a également été découvert qu'une substance antioxydante en tant que principe actif de celle-ci est 2,3-dihydro-3,5-dihydroxy-6-méthyl-4H-pyran-4-one (DDMP).　La présente invention concerne une boisson de lactobacillus contenant un constituant antioxydant. Le constituant antioxydant est le DDMP.
PCT/JP2022/011850 2021-04-19 2022-03-16 Boisson de lactobacillus présentant un effet antioxydant WO2022224642A1 (fr)

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CN202280025876.4A CN117098457A (zh) 2021-04-19 2022-03-16 具有抗氧化作用的乳酸菌饮料

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ANONYMOUS: "Dairy lactic acid drink "Yakult 300V" renewed -Increased amount of galacto-oligosaccharides, reduced sweetness and calories", 4 September 2009 (2009-09-04), pages 1 - 2, XP055978168, Retrieved from the Internet <URL:http://web.archive.org/web/20100417204746/www.yakult.co.jp/news/article.php?num=415> [retrieved on 20220428] *
MAYUMI WATANABE: "Formation of 4-hydroxy-2(or5)-ethyl-5(or2)-methyl-3(2H)-furanone in dry rice miso under different manufacturing conditions", REPORT OF THE FOOD RESEARCH INSTITUTE NIIGATA PREFECTURE, no. 34, 1 March 2000 (2000-03-01), pages 1 - 5, XP009540446, ISSN: 1344-1604 *

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