CN114040683A - 肠道菌群改善健康食品 - Google Patents
肠道菌群改善健康食品 Download PDFInfo
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- CN114040683A CN114040683A CN201980019625.3A CN201980019625A CN114040683A CN 114040683 A CN114040683 A CN 114040683A CN 201980019625 A CN201980019625 A CN 201980019625A CN 114040683 A CN114040683 A CN 114040683A
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- intestinal flora
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Abstract
本发明提供一种肠道菌群改善健康食品,能够透过所含有的苦卤,使产生雌马酚的细菌增加及活性化,进而改善肠道菌群。本发明的肠道菌群改善健康食品的特征在于,含有如下的苦卤:每100g中的镁的含量为2500mg‑6000mg、钙的含量为500mg‑2000mg,镁相对于钙的含量比例为2‑7,且硬度为144000mg/L‑383000mg/L,相对于健康食品全体为0.8重量%‑1.5重量%。
Description
技术领域
本发明涉及一种肠道菌群改善健康食品。
背景技术
在人类等动物的肠道内寄居着许多种细菌,由这些肠内细菌所形成的一种生态***被称作肠道菌群(又被称作肠道菌丛)。
宿主所摄取并输送到肠内的食物可以让肠内细菌进行代谢进而培养肠内细菌,不同种类的细菌则会代谢产生不同的代谢物。其中,存在着产生的代谢物能够为维持宿主的健康带来贡献的益生菌、代谢物会损害宿主的健康的有害菌、以及依照肠道菌群的平衡状况可能带来益处也可能带来坏处的中性菌。
普遍而言,肠道菌群中肠内细菌的理想平衡为,益生菌:有害菌:中性菌=2:1:7。然而,肠道菌群中肠内细菌的平衡并非固定不变,而是会依照宿主的个体差异有所不同。通常还会因为宿主的饮食状况或身体状况的变化、医药品的服用、压力之类的因素,让肠道菌群的平衡产生变化。
通常有害菌的增加,会使肠道菌群的平衡恶化(遭到破坏),成为便秘或腹泻等消化器官***的不适的原因,而有害的代谢物经肠壁吸收到血液中也会成为让皮肤变得粗糙或带来肩膀僵硬等身体上的不适或生活习惯病产生的原因。
另一方面,作为能够改善肠道菌群的食品,包含有乳酸菌此种益生菌的乳酸菌发酵食品以及寡糖等。
改善肠道菌群可使通便变得顺畅。另外,由于益生菌会产生有益的代谢物(例如维生素),可为宿主带来益处。
一般检测肠道菌群的平衡状况的方法,为将采样的粪便中的肠内细菌进行鉴定。
由于肠内细菌的代谢物会被吸收到宿主的血液中,作为其他检测肠道菌群的平衡状况的方法,还有对宿主的血液进行检查。
尽管不是准确的肠道菌群的平衡状况的检测方法,仍可替上述的因为身体不适使肠道菌群的平衡状况的恶化做预测。
如专利文献1所公开的用乳酸菌使蜂王浆发酵而制成的食品,是有改善肠道菌群的功能的食品,是具有改善肠道菌群的平衡状况的效果的食品。
而在专利文献2中,公开了含有抗性糖类和苦卤的功能性附加水,具有肠道菌群的改善作用。
现有技术文献
专利文献
专利文献1日本专利授权第5502449号
专利文献2日本专利授权第4693390号
非专利文献
非专利文献1:平山和宏著“大豆异黄酮类的代谢与肠道菌群”肠内细菌学杂志19巻(2005)1号、p.17-23
非专利文献2:石见佳子、东泉裕子著“肠内细菌所造成的大豆异黄酮代谢产物的有用性与安全性雌马酚的可能性”化学与生物51巻(2013)2号、p.74-77
非专利文献3:上野友美等“将24小时泌尿雌马酚***物的分布作为健康的日本雌马酚产生者的生理范围的指示物”功能性食品期刊,7卷,2014年3月,p.129-135
非专利文献4:肯尼斯D.R.塞切尔等“雌马酚:历史,化学成分,及形成”营养学期刊,140卷,7号,2010年7月1日,p.1355S-1362S
发明内容
发明所要解决的课题
专利文献1所记载的食品为经乳酸菌发酵过的食品,根据专利文献1,在有害菌或大肠杆菌的总数或比例减少的同时,益生菌(乳酸菌)的总数或比例则会增加。由于必须在抑制发酵食品中的杂菌或有害菌的增殖的同时以单独使益生菌增殖为目的,是在制造和保存上的难题。
如专利文献2所公开的功能性附加水,所含有的苦卤有助于肠道菌群的改善,而除了添加苦卤用以带来柔和的水的口感、改善味道,还含有有助于肠道菌群的改善的寡糖。
本发明的发明人发现摄取特定的组成成分的苦卤能够改善肠道菌群,并历经专注不断的研究,得以发明出使用能够有效改善肠道菌群的苦卤所制成的肠道菌群改善健康食品。
本发明的目的是基于摄取含有上述特定的成分组成的苦卤能够改善肠道菌群的发现,提供一种透过含有苦卤来改善肠道菌群的肠道菌群改善健康食品。
用于解决课题的方法
本发明第一方面所涉及的发明与一种肠道菌群改善健康食品相关,其特征在于,含有如下的苦卤:每100g中的镁的含量为2500mg-6000mg、钙的含量为500mg-2000mg,镁相对于钙的含量比例为2-7,且硬度为144000mg/L-383000mg/L,相对于健康食品全体为0.8重量%-1.5重量%。
本发明的第二方面所涉及的发明的特征在于,所述肠道菌群改善健康食品为豆腐。
本发明的第三方面所涉及的发明的特征在于,所述肠道菌群改善健康食品为纳豆。
本发明的第四方面所涉及的发明的特征在于,所述肠道菌群改善健康食品为味噌。
本发明的第五方面所涉及的发明与一种肠道菌群改善健康食品相关,其特征在于,是胶囊所内含的补充剂,含有如下的苦卤:每100g中的镁的含量为2500mg-6000mg、钙的含量为500mg-2000mg,镁相对于钙的含量比例为2-7,且硬度为144000mg/L-383000mg/L,相对于健康食品全体为90.0重量%-99.0重量%。
发明的效果
根据本发明第一方面所涉及的发明,肠道菌群改善健康食品含有如下的苦卤:每100g中的镁的含量为2500mg-6000mg、钙的含量为500mg-2000mg,镁相对于钙的含量比例为2-7,且硬度为144000mg/L-383000mg/L,相对于健康食品全体为0.8重量%-1.5重量%。于是,藉由含有苦卤,可因此提供一种能够改善肠道菌群的肠道菌群改善健康食品。
根据本发明第二方面所涉及的发明,肠道菌群改善健康食品为豆腐。豆腐在制造的过程中会使用到苦卤。因此,当苦卤的成分为上述组成,便能够得到具有改善肠道菌群效果的肠道菌群改善健康食品。
产生雌马酚的细菌,是益生菌的一种,可透过代谢异黄酮、特别是大豆苷元,来产生雌马酚并促使该细菌的培养(增殖)。而由于豆腐的制作原料是富含大豆苷元等异黄酮成分的大豆,因此透过摄取大豆成分和上述成分组成的苦卤,能够更有效率地让产生雌马酚的细菌增加,以及活性化、改善肠道菌群。
根据本发明第三方面所涉及的发明,肠道菌群改善健康食品为纳豆。纳豆和豆腐同样是以大豆为原料制造而成的食品。因此透过摄取大豆成分和上述成分组成的苦卤,能够更有效率地让产生雌马酚的细菌增加,以及活性化、改善肠道菌群。
根据本发明第四方面所涉及的发明,肠道菌群改善健康食品为味噌。味噌和豆腐同样是以大豆为原料制造而成的食品。因此透过摄取大豆成分和上述成分组成的苦卤,能够更有效率地让产生雌马酚的细菌增加,以及活性化、改善肠道菌群。
根据本发明第五方面所涉及的发明,当肠道菌群改善健康食品呈胶囊所内含的补充剂的形状,即便增加成分中苦卤的含量也不会带来苦味,因此能够较容易地让人摄取到苦卤。搭配平常的饮食并额外摄取肠道菌群改善健康食品,也能够改善肠道菌群。
具体实施方式
以下,对于本发明所涉及的肠道菌群改善健康食品详细地进行说明。
人类等的肠道内寄居着许多细菌。一个人的肠道内可以培养出100种到3000种细菌,寄居在肠内的肠内细菌的数量为100兆到1000兆个。
所谓的肠道菌群是由这些肠内细菌所形成的生物群集(一种生态***)。宿主的饮食状况或身体状况的变化、医药品的服用、压力之类的因素,都会让肠道菌群的平衡产生变化。而其中,存在着能够为宿主的健康带来贡献的益生菌、会损害宿主健康的有害菌、以及依照肠道菌群的平衡状况可能带来益处也可能带来坏处的中性菌等肠内细菌。
益生菌以双歧杆菌属的细菌或乳杆菌属的细菌为代表,其中包括有许多被称为乳酸菌的细菌。有害菌则以梭菌属的细菌或葡萄球菌属的细菌为代表。
检测肠道菌群平衡状况的方法包括使用培养基将采样的粪便中的乳酸菌等益生菌和梭菌属的有害菌进行菌数测定的方法(专利文献1),以及藉由问卷调查受试者的排便状况、粪便状态等的方法(专利文献2)。
由于肠内细菌的代谢物会经宿主的肠壁被吸收到血液中,因此可以透过血液检验来检测肠道菌群的平衡状况。而由于这些代谢物的一部分会经尿液排出,因此也可以透过尿液检查来检测肠道菌群的平衡状况。
肠道菌群中肠内细菌的理想平衡为,益生菌:有害菌:中性菌=2:1:7,然而肠道菌群一般容易发生有害菌增加导致失调的倾向。于是,应优选地让益生菌增加。
益生菌之中存在着能够产生雌马酚的细菌。能够产生雌马酚的细菌藉由代谢大豆等之中所含有的异黄酮(特别是大豆苷元)来产生雌马酚。
流行病学的研究报告显示,当产生雌马酚的细菌增加,被吸收到血液中的雌马酚含量会上升,因此能够为宿主带来各式各样的有益的效果(非专利文献1、非专利文献2、非专利文献3)。
另外,已知一部分的雌马酚会经宿主的尿液排出。根据专利文献1的记载,让体内没有肠道菌群的无菌动物吃下大豆,其尿液中虽可检测出大豆苷元,却检测不出雌马酚,因此也可以得知肠内产生雌马酚的细菌所产生的雌马酚量,与宿主尿液中雌马酚的含量为正相关。
本发明是以产生雌马酚的细菌(益生菌)的增加及活性化作为衡量肠道菌群改善的标准。也透过宿主尿液中雌马酚的含量,来检测产生雌马酚的细菌的增加及活性化的状况。
至此,以产生雌马酚的细菌,作为能够藉由代谢异黄酮(特别是大豆苷元)来产生雌马酚的各种细菌的总称。
产生雌马酚的细菌包括:产液阿德勒克罗伊茨菌、隐藏不解糖杆菌AHU1763、隐藏不解糖杆菌新属新种品种do03T、卵形拟杆菌、食异生素伯克霍尔德氏菌、红蝽杆菌MT1B9、爱格士氏菌(YY7918,Julong732,MT4s-5)、屎肠球菌、真杆菌D1和D2、大芬沟德氏菌、粘膜乳杆菌、乳杆菌Niu-O16、格氏乳球菌(Lc 20-92)、产物瘤胃球菌、斯奈克氏菌(HE8,FJK1,TM-30,NATTS)、马尾松菌(品种DZE)、中间链球菌、韦荣氏球菌、粘膜乳杆菌EPC4的混合物及棒杆菌E-17等(非专利文献4)。
而异黄酮狭义而言是指如下(化学式1)所示的3-苯基色原酮,广义而言异黄酮也可用来指称异黄酮类的衍生物。在本发明中,异黄酮是用来泛指异黄酮类的衍生物。
化学式1
异黄酮有许多种类,而在大豆(Glycine max)之中,富含有特别是如下(化学式2)所示的大豆苷元(daidzein)及如下(化学式3)所示的金雀异黄酮(genistein)。
化学式2
化学式3
已知这些异黄酮具有抗氧化能力并可提供有类似女性荷尔蒙作用的植物***,能够带来预防及/或改善乳癌、***癌、骨质疏松症、高血脂、心脏疾病以及更年期症状的效果。
雌马酚是产生雌马酚的细菌经代谢所产生的代谢物,为如下(化学式4)所示的物质。
化学式4
雌马酚也具有抗氧化能力并可提供有类似女性荷尔蒙作用植物***,还比其他各种类的异黄酮具有更高的抗氧化能力、可提供较高的植物***作用,并具有在血液中长期维持着高浓度的性质。
因此,雌马酚与其他各种类的异黄酮相较,能够带来更高的预防及/或改善乳癌、***癌、骨质疏松症、高血脂、心脏疾病以及更年期症状的效果。
本发明所涉及的肠道菌群改善健康食品含有如下的苦卤:每100g中的镁的含量为2500mg-6000mg、钙的含量为500mg-2000mg,镁相对于钙的含量比例为2-7,且硬度为144000mg/L-383000mg/L。
透过摄取含有上述成分组成的苦卤的肠道菌群改善健康食品,能够改善肠道菌群。
苦卤的硬度可藉由以下的算式1得知。硬度的计算本来应是以1L为单位,当用做100g计算,要再变换成1L时,需要乘以10并乘以苦卤相对于水的比重。
(算式1)
硬度[mg/L]=((钙[mg/100g]×2.5)+(镁[mg/100g]×4.1))×10×比重
肠道菌群改善健康食品的一种实施方式,是做成加工食品或熟食等,但不限于此。
肠道菌群改善健康食品的其他的实施方式是做成胶囊的内含的肠道菌群改善健康食品等补充剂也可以,但不限于此。不论是使用一般的补充剂的制造方法或是制造业者知晓的制造方法,任一种方法皆合适。
当本发明所涉及的肠道菌群改善健康食品被做成加工食品或熟食,所含有的苦卤相对于健康食品全体为0.8重量%-1.5重量%。若所含有的苦卤相对于健康食品全体为1.0重量%-1.5重量%则更为优选。当本发明被做成补充剂,所含有的苦卤相对于健康食品全体为90.0重量%-99.0重量。
当本发明所涉及的肠道菌群改善健康食品被做成加工食品或熟食,若所含有的苦卤相对于健康食品全体低于0.8重量%,会无法充分得到改善肠道菌群的效果;若所含有的苦卤相对于健康食品全体高于1.5重量%,会因为苦味的增加而变得不易入口。而当苦卤的量为1.0重量%-1.5重量%,便可以在不增加苦味的同时得到更有效的改善肠道菌群的效果。
当肠道菌群改善健康食品被做成营养品,由于不会尝到苦味,可以让人较容易地摄取到苦卤。若将苦卤相对于肠道菌群改善健康食品全体的含量增加,即便是一般0.13ml-1.37ml的胶囊,也能够摄取到改善肠道菌群所需的用量。搭配平常的饮食并额外摄取肠道菌群改善健康食品,可以改善肠道菌群。
苦卤的种类并无特别限定,但使用经反渗透过滤装置将海水浓缩提取而成的苦卤较为合适。
提取苦卤的海水以海洋深层水为优选。海洋深层水是深度超过200m的海水,不易受到遭污染的河川等水域的影响,也少有化学物质带来的污染。另外,由于阳光无法照射到深层,可让海水维持低温,微生物(杂菌)的增殖也很少。于是,本发明透过使用以海洋深层水为原料提取而成的苦卤,可降低化学物质对肠道菌群平衡所带来的不良影响,还能够减少受到杂菌及杂菌的代谢物所带来的不良影响。
本发明可以适量地加入各种添加剂。添加剂包括但不限于:赋形剂、凝固剂、崩解剂、酸味剂、发泡剂、人工甜味剂、香料、润滑剂、食用色素、稳定剂、酸度调节剂、表面活性剂等。
赋形剂包括但不限于:玉米淀粉、马铃薯淀粉、小麦淀粉、大米淀粉、部分预糊化淀粉、预糊化淀粉、微孔淀粉等淀粉类,乳糖、蔗糖、葡萄糖等糖类,甘露醇、木糖醇、赤藻糖醇、山梨糖醇、麦芽糖醇等糖醇类,硅酸铝镁、鋁碳酸鎂、磷酸氫鈣、沉降碳酸钙、硅酸钙、轻质无水硅酸等无机化合物。
凝固剂包括但不限于:羟丙基纤维素、羟丙基甲基纤维素、聚乙烯吡咯烷酮、***胶粉、吉利丁、普鲁兰多糖等。
崩解剂包括但不限于:淀粉、寒天、羧甲基纤维素、羟基乙酸淀粉钠、交联羧甲基纤维素钠、交联维酮、植物微晶纤维素、F-MELT(商标,富士化学工业有限公司制)等。
酸味剂包括但不限于:柠檬酸、酒石酸、苹果酸、抗坏血酸等。
发泡剂包括但不限于:碳酸氢钠、碳酸钠等。
人工甜味剂包括但不限于:糖精、甘草酸二钾、阿斯巴甜、甜菊糖、索马甜等。
香料包括但不限于:柠檬香精、柑橘香精、薄荷醇等。
润滑剂包括但不限于:硬脂酸镁、蔗糖脂肪酸酯、聚乙二醇、滑石、硬脂酸、硬脂富马酸钠等。
食用色素包括但不限于:日落黃、苋菜红、靛蓝胭脂红等食用色素,以及食用色淀、三氧化二铁等。
稳定剂包括但不限于:乙二胺四乙酸、维生素E、环糊精等。
酸度调节剂包括但不限于:柠檬酸盐、磷酸盐、碳酸盐、酒石酸盐、延胡索酸盐、醋酸盐、氨基酸盐等。
表面活性剂包括但不限于:聚山梨醇酯80、甲基纤维素、羟乙基纤维素、羧甲基纤维素钠、聚氧乙烯山梨醇酐月桂酸酯、***胶、黄芪胶粉末等。
进一步地,在本发明中添加金雀异黄酮及/或大豆苷元等异黄酮成份也可以。异黄酮是培养产生雌马酚的细菌所必需的物质,因此添加异黄酮能够让产生雌马酚的细菌的数量更有效率地增加及使该细菌活性化。
随着雌马酚的产生量增加,被吸收到血液中的雌马酚含量也会增加。于是,能够提升所带来的预防及/或改善乳癌、***癌、骨质疏松症、高血脂、心脏疾病以及更年期症状的效果。
本发明可以以大豆加工食品的形式进行提供。
由于大豆中富含有异黄酮,摄取本发明所做成的大豆加工食品后,肠内的产生雌马酚的细菌得以更有效率地增加及活性化,因此能够改善肠道菌群。
可做成的大豆加工食品列举如下:豆腐、纳豆、味噌、酱油及煮豆等。
本发明所提供的豆腐,包括但不限于:木棉豆腐、嫩木棉豆腐、绢豆腐、填充型绢豆腐、胧豆腐(圆形嫩豆腐)、调整木棉豆腐、调整嫩木棉豆腐、调整绢豆腐、调整填充型绢豆腐、调整胧豆腐(调整圆形嫩豆腐)、调整冻豆腐、加工冻豆腐及加工豆腐等。
将本发明所制成的豆腐进一步地做成其他加工食品也可以。例如:烧豆腐、油炸豆皮、油炸豆腐、豆腐包、高野豆腐及干燥豆腐等。
本发明可做成的纳豆列举如下:拉丝纳豆、盐辛纳豆、干燥纳豆及五斗纳豆等。
本发明可做成的味噌依照所使用的麴的不同,可分成米味噌、麦味噌、豆味噌及调合味噌等,做成任一种味噌皆可。而根据制造方式的不同,又可分成红味噌和白味噌,做成任一种味噌皆可。
本发明可做成的酱油,可以是老抽、生抽、浓酱油、熟成酱油及白酱油等任一种酱油皆可。
实施方式
以下,将对本发明合适的实施方式做说明,不过本发明的实施方式不限于此。
<实施方式1.肠道菌群改善健康食品的调整>
下方表1为所使用的苦卤。
[表1]
成分 | 含量 |
镁(Mg) | 4090mg/100g |
钙(Ca) | 1086mg/100g |
Mg/Ca | 3.7 |
比重 | 1.24 |
硬度 | 242473mg/L |
以1.2重量%的比例将苦卤加入有机豆浆中,调整制成绢豆腐。下方表2为该有机豆浆中,每100g中的成分组成。
[表2]
成分 | 含量 |
蛋白质 | 5.0g |
脂肪 | 3.0g |
碳水化合物 | 2.0g |
钠 | 3.0mg |
钾 | 217mg |
钙 | 17mg |
镁 | 3.0mg |
维生素E | 0.2mg |
卵磷脂 | 205mg |
异黄酮 | 30mg |
<实施方式2.摄取肠道菌群改善健康食品后的尿液中雌马酚含量的比较实验>
(实验方法)
以11位成人个体为实验对象(男性5人、女性6人),对其尿液中雌马酚含量的变化做比较。受试者的年龄介于35-68岁之间(平均51.91岁),其中任一位受试者的血压均为正常值,也并未服用抗生素等医药品。
受试者们在2017年10月16日至2017年11月15日的一个月间,每天固定摄取400g的由实施方式1做成的豆腐。
在实验开始前(2017年10月16日)、实验中间日(2017年10月31日)、实验结束后(2017年11月15日)分别取样受试者的尿液,以高效液相色谱(HPLC)方法做检测。
(结果)
将受试者于实验开始前、实验中间日、实验结束后尿液中的雌马酚含量做比较。各位受试者在实验开始前、实验中间日、实验结束后尿液中雌马酚含量的检测结果如下方表3所示。由此可知,受试者尿液中的雌马酚含量随着实验的进行,在实验开始前、实验中间日、实验结束后逐渐增加。并进而得知,接种者肠内产生雌马酚的细菌正在增加及活性化。
根据上述结果,可以得知,实施方式1所涉及的肠道菌群改善健康食品能够改善不论男女老幼的肠道菌群。
[表3]
产业应用性
本发明基于摄取特定成分组成的苦卤所带来的肠道菌群改善成效,能够提供一种透过所含有的苦卤来改善肠道菌群的肠道菌群改善健康食品。
进一步地,透过摄取本发明所涉及的肠道菌群改善健康食品,可使产生雌马酚的细菌活性化并增加该细菌的数量,而雌马酚产生量的增加,也使被吸收到血液中的雌马酚含量跟着增加,让肠道菌群得以改善。因此,能够带来预防及/或改善乳癌、***癌、骨质疏松症、高血脂、心脏疾病以及更年期症状的效果。
Claims (5)
1.一种肠道菌群改善健康食品,其特征在于,
含有如下的苦卤:
每100g中的镁的含量为2500mg-6000mg、钙的含量为500mg-2000mg,
镁相对于钙的含量比例为2-7,
且硬度为144000mg/L-383000mg/L,
相对于健康食品全体为0.8重量%-1.5重量%。
2.根据权利要求1所述的肠道菌群改善健康食品,其特征在于,
所述肠道菌群改善健康食品为豆腐。
3.根据权利要求1所述的肠道菌群改善健康食品,其特征在于,
所述肠道菌群改善健康食品为纳豆。
4.根据权利要求1所述的肠道菌群改善健康食品,其特征在于,
所述肠道菌群改善健康食品为味噌。
5.一种肠道菌群改善健康食品,其特征在于,
是胶囊所内含的补充剂,含有如下的苦卤:
每100g中的镁的含量为2500mg-6000mg、钙的含量为500mg-2000mg,
镁相对于钙的含量比例为2-7,
且硬度为144000mg/L-383000mg/L,
相对于健康食品全体为90.0重量%-99.0重量%。
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