JP2016106528A - Lactic acid bacteria growth-promoting agent containing acetic acid bacteria as active ingredient - Google Patents
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Abstract
Description
本発明は、酢酸菌を有効成分として含有する乳酸菌増殖促進剤に関する。 The present invention relates to a lactic acid bacteria growth promoter containing acetic acid bacteria as an active ingredient.
酢酸菌は、醸造酢の生産に用いられる、乳酸菌、麹菌、酵母に並ぶ発酵微生物である。
その有用性から、近年、生理機能研究が進んでおり、例えば、酢酸菌由来のアルデヒドデヒドロゲナーゼを活用して、アルデヒドを除去できること(WO2011−145518:特許文献1)や、酢酸菌体に含まれる糖脂質が花粉症等のアレルギー疾患を予防する効果があること(特開2013−180963:特許文献2)が報告されている。
しかしながら、酢酸菌の生理機能については未だ解明されていないものも多く、本発明の乳酸菌増殖促進作用については全く知られていない。
Acetic acid bacteria are fermenting microorganisms used in the production of brewed vinegar, along with lactic acid bacteria, koji molds, and yeasts.
Due to its usefulness, research on physiological functions has been progressing in recent years. For example, it is possible to remove aldehydes by utilizing aldehyde dehydrogenase derived from acetic acid bacteria (WO2011-145518: Patent Document 1) and sugars contained in acetic acid bacteria. It has been reported that lipids have an effect of preventing allergic diseases such as hay fever (Japanese Patent Laid-Open No. 2013-180963: Patent Document 2).
However, many of the physiological functions of acetic acid bacteria have not yet been elucidated, and the lactic acid bacteria growth promoting action of the present invention is not known at all.
乳酸菌は、下痢症、便秘症、感染症等の予防・治療効果や腸内の有害細菌の増殖抑制作用等から腸内の有用細菌であることが知られている。
このような疾病の予防・治療のみならず、食分野においても有用性が高いことから、より簡易で、効率的な乳酸菌増殖促進因子の開発が求められている。
Lactic acid bacteria are known to be useful bacteria in the intestine because of their preventive / therapeutic effects on diarrhea, constipation, infectious diseases, etc., and the effects of inhibiting the growth of harmful bacteria in the intestines.
Since it is highly useful not only for prevention and treatment of such diseases but also in the field of food, development of simpler and more efficient growth factors for lactic acid bacteria has been demanded.
そこで、本発明の目的は、酢酸菌を含有するだけで、乳酸菌の増殖を促進させる乳酸菌増殖促進剤を提供するものである。 Therefore, an object of the present invention is to provide a lactic acid bacteria growth promoter that promotes the growth of lactic acid bacteria simply by containing acetic acid bacteria.
本発明者等は、上記目的を達成すべく、鋭意研究を重ねた結果、酢酸菌を含有することで、意外にも乳酸菌の増殖が促進されることを見出し、本発明を完成するに至った。
つまり、本願発明は、
(1)酢酸菌を有効成分として含有する、
乳酸菌増殖促進剤、
である。
As a result of intensive studies to achieve the above object, the present inventors have found that the growth of lactic acid bacteria is unexpectedly promoted by containing acetic acid bacteria, and have completed the present invention. .
In other words, the present invention
(1) containing acetic acid bacteria as an active ingredient,
Lactic acid bacteria growth promoter,
It is.
本発明によれば、酢酸菌を含有することで、乳酸菌の増殖を促進させる乳酸菌増殖促進剤を提供できる。 ADVANTAGE OF THE INVENTION According to this invention, the lactic acid bacteria growth promoter which accelerates | stimulates the proliferation of lactic acid bacteria can be provided by containing acetic acid bacteria.
以下、本発明を詳細に説明する。
なお、本発明において、「%」は「質量%」を意味する。
Hereinafter, the present invention will be described in detail.
In the present invention, “%” means “mass%”.
<本発明の特徴>
本発明の乳酸菌増殖促進剤は、酢酸菌を含有することで、乳酸菌の増殖を促進させることに特徴を有する。
また、同一又は対応する特別な技術的特徴を有した発明として、酢酸菌を添加することを特徴とする、乳酸菌増殖促進方法とすることができる。
<Features of the present invention>
The lactic acid bacteria growth promoter of the present invention is characterized by promoting the growth of lactic acid bacteria by containing acetic acid bacteria.
Moreover, it can be set as the lactic acid bacteria growth promotion method characterized by adding acetic acid bacteria as invention which has the same or corresponding special technical characteristics.
<乳酸菌>
本発明に用いる乳酸菌は、代表的な乳酸菌の種類として、ラクトバシラス(Lactobacillus)属、ビフィドバクテリウム(Bifidobacterium)属、エンテロコッカス(Enterococcus)属、ラクトコッカス属(Lactococcus)属、ペディオコッカス(Pediococcus)属、リューコノストック(Leuconostoc)属等を挙げることが出来る。
特に、本発明の効果を発揮し易いことから、ラクトバシラス属の乳酸菌を用いるとよい。
ラクトバシラス属の菌としては例えば、
ラクトバシラス・ガセリ(Lactobacillus gasseri)、
ラクトバシラス・ブルガリカス(Lactobacillus bulgaricus)、
ラクトバシラス・アシドフィルス(Lactobacillus acidophilus)、
及びラクトバシラス・プランタルム(Lactobacillus plantarum)等を挙げることができる。
さらに、ラクトバシラス属の乳酸菌の中でも、ラクトバシラス・ガセリを用いるとよい。
<Lactic acid bacteria>
The lactic acid bacteria used in the present invention include, as representative types of lactic acid bacteria, the genus Lactobacillus, the genus Bifidobacterium, the genus Enterococcus, the genus Lactococcus, and the Pediococcus. Examples include the genus and the genus Leuconostoc.
In particular, Lactobacillus lactic acid bacteria are preferably used because the effects of the present invention are easily exhibited.
Examples of bacteria of the genus Lactobacillus include
Lactobacillus gasseri,
Lactobacillus bulgaricus,
Lactobacillus acidophilus,
And Lactobacillus plantarum.
Furthermore, among the lactic acid bacteria belonging to the genus Lactobacillus, Lactobacillus gasseri may be used.
<酢酸菌>
本発明に用いる酢酸菌は、代表的な酢酸菌の種類として、グルコンアセトバクタ−(Gluconacetobacter)属、アセトバクタ−(Acetobacter)属、グルコノバクター(Gluconobacter)属等を挙げることができる。
特に、本発明の効果を発揮し易いことから、グルコンアセトバクター属の酢酸菌を用いるとよい。
グルコンアセトバクター属の菌としては例えば、
グルコンアセトバクター・コンブチャ(Gluconacetobacter kombuchae)、
グルコンアセトバクター・スウィングシ(Gluconacetobacter swingsii)、
グルコンアセトバクター・キシリヌス(Gluconacetobacter xylinus)、
グルコンアセトバクター・ユーロペウス(Gluconacetobacter europaeus)、
グルコンアセトバクター・マルタセティ(Gluconacetobacter maltaceti)、
グルコンアセトバクター・ハンゼニイ(Gluconacetobacter hansenii)、
及びグルコンアセトバクター・リックウェフェシエンス(Gluconacetobacter liquefaciens)等をあげることができる。
さらに、グルコンアセトバクター属の酢酸菌の中でも、
グルコンアセトバクター・コンブチャ、
グルコンアセトバクター・スウィングシ、
グルコンアセトバクター・キシリヌス、
グルコンアセトバクター・ユーロペウス、
及びグルコンアセトバクター・マルタセティ等の1種又は2種以上を用いるとよい。
なお、酢酸菌の生死は問わない。
<Acetic acid bacteria>
Examples of acetic acid bacteria used in the present invention include the genus Gluconacetobacter, the genus Acetobacter, the genus Gluconobacter, and the like.
In particular, since the effect of the present invention is easily exhibited, an acetic acid bacterium belonging to the genus Gluconacetobacter is preferably used.
As a bacterium of the genus Gluconacetobacter, for example,
Gluconacetobacter kombuchae,
Gluconacetobacter swingsii,
Gluconacetobacter xylinus,
Gluconacetobacter europaeus,
Gluconacetobacter maltaceti,
Gluconacetobacter hansenii,
And Gluconacetobacter liquefaciens and the like.
Furthermore, among the acetic acid bacteria of the genus Gluconacetobacter,
Glucon Acetobacter Kombucha,
Glucon Acetobacter swings,
Glucon Acetobacter xylinus,
Glucon Acetobacter Europeus,
And one or more of Glucon Acetobacter and Malteseti may be used.
In addition, the life and death of acetic acid bacteria are not ask | required.
<酢酸菌の調製方法>
酢酸菌の調製方法は、特に限定されないが、醸造酢製造の常法に基づき発酵により調製すればよい。
常法に基づけば、酢酸菌体が0.001〜0.01%に増殖して、酢酸を4〜20%と高濃度に生成し、この他に、アミノ酸や多糖類等を生成する。
<Method for preparing acetic acid bacteria>
Although the preparation method of acetic acid bacteria is not specifically limited, What is necessary is just to prepare by fermentation based on the conventional method of brewing vinegar manufacture.
Based on a conventional method, acetic acid bacteria grow to 0.001 to 0.01%, and acetic acid is produced at a high concentration of 4 to 20%, and in addition to this, amino acids, polysaccharides and the like are produced.
<酢酸菌と乳酸菌の菌体数割合>
本発明において、乳酸菌増殖促進効果が得られ易いことから、酢酸菌添加時の酢酸菌と乳酸菌の菌体数割合は、106:1〜1:103とするとよく、さらに104:1〜1:1とするとよい。
<Percentage of bacterial cells in acetic acid bacteria and lactic acid bacteria>
In the present invention, since the effect of promoting the growth of lactic acid bacteria is easily obtained, the cell number ratio of acetic acid bacteria and lactic acid bacteria at the time of addition of acetic acid bacteria is preferably 10 6 : 1 to 1:10 3, and further 10 4 : 1 to 1 It may be 1: 1.
次に、本発明を実施例、比較例及び試験例に基づき、さらに説明する。
なお、本発明はこれに限定するものではない。
Next, this invention is further demonstrated based on an Example, a comparative example, and a test example.
Note that the present invention is not limited to this.
[調製例1](酢酸菌の調製方法)
エタノール4%、酵母エキス0.2%、及び清水95.7%に酢酸菌(Gluconacetobacter kombuchae,NBRC14816)0.1%を添加し、品温30℃、通気量0.4L/minの条件で、24時間培養を行った。
得られた酢酸菌溶液に遠心濃縮処理を施した後、培地を清水洗浄で除去し、10%酢酸菌溶液を調製した。
次に、得られた10%酢酸菌溶液に、入口品温170℃、出口品温65℃の噴霧乾燥処理を施し、粒径0.5〜5μmの酢酸菌粉末(酢酸菌含量100%)を調製した。
最後に、得られた酢酸菌粉末を50℃で加熱処理した。
なお、前述の酢酸菌粉末について、加熱処理前に菌体数を測定したところ、1.0×107 cfu/mLであった。
[Preparation Example 1] (Method for preparing acetic acid bacteria)
Acetic acid bacteria (Gluconacetobacter kombuchae, NBRC14816) 0.1% was added to ethanol 4%, yeast extract 0.2%, and fresh water 95.7%, under conditions of product temperature 30 ° C. and aeration rate 0.4 L / min. Culture was performed for 24 hours.
The obtained acetic acid bacteria solution was subjected to centrifugal concentration treatment, and then the medium was removed by washing with fresh water to prepare a 10% acetic acid bacteria solution.
Next, the obtained 10% acetic acid bacteria solution is spray-dried at an inlet product temperature of 170 ° C. and an outlet product temperature of 65 ° C. to give an acetic acid bacteria powder having a particle size of 0.5 to 5 μm (acetic acid bacteria content of 100%). Prepared.
Finally, the obtained acetic acid bacteria powder was heat-treated at 50 ° C.
In addition, about the acetic acid bacteria powder, when the number of cells was measured before the heat treatment, it was 1.0 × 10 7 cfu / mL.
[調製例2](酢酸菌の調製方法)
酢酸菌としてグルコンアセトバクター・ハンゼニイ(Gluconacetobacter hansenii,NBRC14817)を使用し、調製例1と同様の方法により、10%酢酸菌溶液を調製した。
次に、得られた10%酢酸菌溶液を、凍結乾燥機(東京理化器械株式会社製)を用いて、真空度40Pa、棚温度65℃で凍結乾燥し、粒径0.5〜5μmの酢酸菌粉末を調製した。
最後に、得られた酢酸菌粉末を50℃で加熱殺菌した。
なお、前述の酢酸菌粉末について、加熱処理前に菌体数を測定したところ、1.0×107 cfu/mLであった。
[Preparation Example 2] (Method for preparing acetic acid bacteria)
A 10% acetic acid bacterium solution was prepared in the same manner as in Preparation Example 1, using Gluconacetobacter hansenii (NBRC14817) as the acetic acid bacterium.
Next, the obtained 10% acetic acid bacteria solution was freeze-dried at a vacuum degree of 40 Pa and a shelf temperature of 65 ° C. using a freeze dryer (manufactured by Tokyo Rika Kikai Co., Ltd.), and acetic acid having a particle size of 0.5 to 5 μm. A fungal powder was prepared.
Finally, the resulting acetic acid bacteria powder was sterilized by heating at 50 ° C.
In addition, about the acetic acid bacteria powder, when the number of cells was measured before the heat treatment, it was 1.0 × 10 7 cfu / mL.
[実施例1]
乳酸菌はヨーグルトスターターABT−1(CHR.Hansen社)より分離したラクトバシラス・ガセリ(Lactobacillus gasseri,ATCC33323)を使用した。
まず、10%スキムミルク培地(100mL)に、調製例1の酢酸菌粉末を0.5%(菌体数:1.0×107 cfu/mL)、乳酸菌を1%(菌体数:1.0×103 cfu/mL)になるように加え、好気条件で37℃、24時間培養した。
得られた培養液を適宜希釈し、乳酸菌の菌体数を測定したところ、初菌数3.6×103 cfu/mLであった。
なお、スキムミルク培地はオートクレーブ処理後、流水中で急冷して脱気したものを用いた。
[Example 1]
Lactobacillus gasseri (ATCC33323) isolated from yogurt starter ABT-1 (CHR. Hansen) was used as the lactic acid bacteria.
First, in 10% skim milk medium (100 mL), 0.5% of the acetic acid bacteria powder of Preparation Example 1 (number of cells: 1.0 × 10 7 cfu / mL) and 1% of lactic acid bacteria (number of cells: 1. 0 × 10 3 cfu / mL), and cultured at 37 ° C. for 24 hours under aerobic conditions.
When the obtained culture broth was appropriately diluted and the number of lactic acid bacteria was measured, the initial bacterial count was 3.6 × 10 3 cfu / mL.
The skim milk medium used was autoclaved, rapidly cooled in running water and degassed.
<乳酸菌の菌体数測定方法>
段落番号[0017]に記載の24時間培養液から1mL取り、適宜希釈して、乳酸菌選択培地(MRS寒天培地:OXOID製)に混釈し、嫌気的条件下で30℃、72時間培養し、菌体数を測定した。
<Method for measuring the number of lactic acid bacteria>
Take 1 mL from the 24-hour culture medium described in paragraph [0017], dilute appropriately, pour into lactic acid bacteria selection medium (MRS agar medium: manufactured by OXOID), and culture at 30 ° C. for 72 hours under anaerobic conditions. The number of cells was measured.
[試験例1]
酢酸菌添加の有無による、乳酸菌増殖促進効果について調べるため、表1に従い、実施例1の方法に準じて、実施例2及び比較例1の条件で乳酸菌を培養し、菌体数を測定した。
[Test Example 1]
In order to investigate the effect of promoting the growth of lactic acid bacteria depending on whether or not acetic acid bacteria were added, lactic acid bacteria were cultured under the conditions of Example 2 and Comparative Example 1 according to the method of Example 1 according to Table 1, and the number of cells was measured.
[表1]
[Table 1]
表1より、酢酸菌を含有すると、乳酸菌の増殖が促進されることが理解できる(実施例1及び2)。
また、酢酸菌添加時の酢酸菌と乳酸菌の菌体数割合は、106:1〜1:103とすると、本発明の効果を奏していた(実施例1及び2)。
From Table 1, it can be understood that containing acetic acid bacteria promotes the growth of lactic acid bacteria (Examples 1 and 2).
Moreover, the effect of this invention was show | played when the cell number ratio of the acetic acid bacteria and the lactic acid bacteria at the time of acetic acid bacteria addition was 10 < 6 >: 1 to 1:10 < 3 > (Examples 1 and 2).
[実施例3]
調製例1の代わりに調製例2の酢酸菌粉末を用いた以外は、実施例1と同様の培養条件で、乳酸菌を培養した。
培養後の菌体数を測定したところ、1.0×107 cfu/mLであり、乳酸菌の増殖が促進されていた。
[Example 3]
Lactic acid bacteria were cultured under the same culture conditions as in Example 1 except that the acetic acid bacteria powder of Preparation Example 2 was used instead of Preparation Example 1.
When the number of cells after the culture was measured, it was 1.0 × 10 7 cfu / mL, and the growth of lactic acid bacteria was promoted.
Claims (1)
乳酸菌増殖促進剤。
Containing acetic acid bacteria as an active ingredient,
Lactic acid bacteria growth promoter.
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