JP2013192484A - サポニン抗微生物活性の向上方法 - Google Patents
サポニン抗微生物活性の向上方法 Download PDFInfo
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Abstract
【解決手段】サポニンを酸性条件下で加熱処理することによるサポニンの抗微生物活性の向上方法。
【選択図】なし
Description
(1)サポニンを酸性条件下で加熱処理することによるサポニンの抗微生物活性の向上方法。
(2)上記サポニンが大豆サポニンである(1)記載の方法。
(3)上記酸性条件がpH4.5以下である(1)又は(2)記載の方法。
(4)上記加熱処理が、pH4.5以下、温度45℃以上で0.5〜240分間の加熱処理である(1)〜(3)のいずれか1に記載の方法。
(5)上記微生物活性が耐酸性芽胞形成菌類又はカテキン耐性芽胞形成菌類に対する増殖抑制活性である(1)〜(4)のいずれか1に記載の方法。
(6)上記抗微生物活性がAlicyclobacillus acidoterrestris又はBacillus coagulansに対する増殖抑制活性である(1)〜(5)のいずれか1に記載の方法。
(7)酸性条件下で加熱処理されたサポニンを有効成分とする抗微生物剤。
(8)(7)記載の抗微生物剤を含有する飲食品。
(9)上記抗微生物剤の含有量が5ppm以上である(8)記載の飲食品。
(10)上記抗微生物剤の含有量が10ppm以上である(8)記載の飲食品。
(11)pH2.5〜4.6である(8)〜(10)のいずれか1に記載の飲食品。
(12)(7)記載の抗菌剤を含有する抗微生物用組成物。
(13)上記抗微生物剤の含有量が5ppm以上である(12)記載の抗微生物用組成物。
(14)上記抗微生物剤の含有量が10ppm以上である(12)記載の抗微生物用組成物。
(15)pH2.5〜4.6である(12)〜(14)のいずれか1に記載の組成物。
酸性飲料試験用の供試菌として、芽胞形成細菌の中でも好熱好酸性菌として知られているアリサイクロバチルス アシドテリストリス:JCM21546、JCM21547、NCIMB13137、NBRC106293、NBRC106296、の5株を用いた。5種類のアリサイクロバチルス アシドテリストリス株はYSG寒天培地(マイクロバイオ社製)で、45℃で好気的に1日間培養した。培養した菌体を生理食塩水に105-6cfu/mlになるように調整してサンプル菌液とした。
中性飲料試験用の供試菌として18種類のバチルス コアギュランス:NBRC12583、DMS2308、DMS2311、DMS2312、DMS2314、DMS2350、DMS2356、DMS2383、DMS2384、DMS2385、缶詰協会1105、缶詰協会1106、缶詰協会1107、缶詰協会1108、缶詰協会1109、缶詰協会1179、缶詰協会1180、缶詰協会1182、を混合して用いた。使用株はSCD寒天培地(OXOID)で、45℃で好気的に3日間培養した。培養した菌体を生理食塩水に105-6cfu/mlになるように調整してサンプル菌液とした。
pHを2.0〜5.5に調整したイオン交換水に大豆サポニン(和光純薬工業)を500ppmになるように添加した。添加後の大豆サポニン水溶液を68℃で60分間ウォーターバスを用いてマグネットスターラーを用いて強攪拌しながら加熱した。加熱後の大豆サポニン水溶液を室温まで冷却して、以下の抗菌性試験に用いた。
酸性飲料及び中性飲料における加熱大豆サポニンの抗菌効果を調べるために、チャレンジ試験を実施した。試験には、酸性飲料として市販のスポーツドリンク(pH3.4)及び中性飲料として「ヘルシア緑茶 まろやか」(花王)(pH6.0)を用い、(2)で調整した加熱大豆サポニンを添加した。得られた各飲料に、(1)で調製した菌液を菌の最終濃度が103cfu/mlとなるように接種し、45℃で14日間好気的に保存し、その後総細菌数を測定して、それらの変動を評価した。測定では、保存前及び保存後の飲料を強攪拌して均一化した後、生理食塩水で希釈し、この希釈液を加熱することなく、アリサイクロバチルス アシドテリストリスはYSG寒天培地(マイクロバイオ社製)、バチルス コアギュランスはSCD培地に塗抹して培養し、その後測定した菌数から、希釈液の希釈率と塗抹量をもとに総細胞濃度(cfu/ml)を算出した。保存前と比べて保存後に総細胞濃度として1オーダー以上の増殖が確認された場合を「増殖」、1オーダー未満の増殖、又は細胞の減少若しくは死滅が確認された場合を「非増殖」と判断した。結果を表1及び2に示す。
pH3.5に調整したイオン交換水を電子レンジで45、68、80、90又は98℃に加熱し、これに大豆サポニン(和光純薬工業)を500ppmになるように添加し、ウォーターバス中で0.5分間加熱した。加熱後の大豆サポニン水溶液は室温まで冷却した。この加熱大豆サポニンを用いて、上記(3)と同様の手順で酸性飲料の抗菌性試験を行った。結果を表3に示す。
pH3.6に調整したイオン交換水に大豆サポニン(和光純薬工業)を500ppmになるように添加した。添加後の大豆サポニン水溶液を68℃で10、30、60、120、180又は240分間ウォーターバスを用いて加熱した。加熱後の大豆サポニン水溶液は室温まで冷却した。この加熱大豆サポニンを用いて、上記(3)と同様の手順で酸性飲料の抗菌性試験を行った。結果を表4に示す。
pH3.5に調整した脱イオン水にユッカサポニン(サラキープPE、丸善製薬株式会社)を添加し、68℃で1時間加熱し、室温まで冷却した。同様に非加熱ユッカサポニン水溶液を調製した。この加熱又は非加熱ユッカサポニンを用いて実施例1の(3)と同様の手順で酸性飲料の抗菌性試験を行った。結果を表5に示す。
Claims (15)
- サポニンを酸性条件下で加熱処理することによるサポニンの抗微生物活性の向上方法。
- 前記サポニンが大豆サポニンである請求項1記載の方法。
- 前記酸性条件がpH4.5以下である請求項1又は2記載の方法。
- 前記加熱処理が、pH4.5以下、温度45℃以上で0.5〜240分間の加熱処理である請求項1〜3のいずれか1項記載の方法。
- 前記微生物活性が耐酸性芽胞形成菌類又はカテキン耐性芽胞形成菌類に対する増殖抑制活性である請求項1〜4のいずれか1項記載の方法。
- 前記抗微生物活性がAlicyclobacillus acidoterrestris又はBacillus coagulansに対する増殖抑制活性である請求項1〜5のいずれか1項記載の方法。
- 酸性条件下で加熱処理されたサポニンを有効成分とする抗微生物剤。
- 請求項7記載の抗微生物剤を含有する飲食品。
- 前記抗微生物剤の含有量が5ppm以上である請求項8記載の飲食品。
- 前記抗微生物剤の含有量が10ppm以上である請求項8記載の飲食品。
- pH2.5〜4.6である請求項8〜10のいずれか1項記載の飲食品。
- 請求項7記載の抗菌剤を含有する抗微生物用組成物。
- 前記抗微生物剤の含有量が5ppm以上である請求項12記載の抗微生物用組成物。
- 前記抗微生物剤の含有量が10ppm以上である請求項12記載の抗微生物用組成物。
- pH2.5〜4.6である請求項12〜14のいずれか1項記載の組成物。
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JP2000159605A (ja) * | 1998-09-21 | 2000-06-13 | Masao Katsuta | 殺菌剤 |
JP2003009832A (ja) * | 2001-07-03 | 2003-01-14 | Maruzen Pharmaceut Co Ltd | 天然系日持ち向上剤、日持ちが向上した飲食品、及び飲食品の日持ち向上方法 |
JP2009536822A (ja) * | 2006-05-12 | 2009-10-22 | ザ・コカ−コーラ・カンパニー | 飲料保存剤 |
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JPH0889224A (ja) * | 1994-09-20 | 1996-04-09 | Maruzen Pharmaceut Co Ltd | 食品の保存性向上法および食品用保存剤 |
JP2000159605A (ja) * | 1998-09-21 | 2000-06-13 | Masao Katsuta | 殺菌剤 |
JP2003009832A (ja) * | 2001-07-03 | 2003-01-14 | Maruzen Pharmaceut Co Ltd | 天然系日持ち向上剤、日持ちが向上した飲食品、及び飲食品の日持ち向上方法 |
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