JP2017209021A - Novel plant lactic acid bacteria - Google Patents
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Abstract
Description
本発明は、植物性乳酸菌に関する。より詳しくは、夕張メロンから単離した新規な植物性乳酸菌であるラクトバチルス プランタラム（lactobacillus plantrum）ＨＯＫＵ−１株（受託番号ＮＩＴＥ Ｐ−０１７７９）に関する。また、当該乳酸菌または培養物を含む飲食品、ヨーグルト及び当該乳酸菌または培養物を有効成分とする抗菌剤に関する。 The present invention relates to plant lactic acid bacteria. More specifically, the present invention relates to a lactobacillus plantrum HOKU-1 strain (accession number NITE P-01779) which is a novel plant lactic acid bacterium isolated from Yubari melon. Moreover, it is related with the antibacterial agent which uses the said lactic acid bacteria or culture as an active ingredient, the food-drinks containing the said lactic acid bacteria or a culture, and yogurt.
乳酸菌と乳酸菌発酵食品との関係は、ヨーグルトや漬物に見られるように、乳酸菌の生産する乳酸によってｐＨが低下して雑菌の繁殖を防止し、食品に独特の風味を付与するとともに食品の保存性を高めることが知られている。
しかし、乳酸菌発酵食品を長期間にわたり保存すると、乳酸菌によって産生される乳酸によって、風味や組織の劣化が生じ、食品の価値が減ずるという問題点もある。また、乳酸菌は乳酸のほかにペプチド系の抗生物質を生産して抗菌性を発揮するものもある。
このように、乳酸菌を利用して食品の長期保存安定性を追及する場合、ｐＨの低下は雑菌の繁殖防止には有効であるが、風味や組織の劣化を招き、食品の品質低下をもたらす。
また、抗生物質を食品として常時摂取することは推奨されることではない。
ところで、植物性乳酸菌の代表的な菌株としてラクトバチルス・プランタラムＨＯＫＫＡＩＤＯ株等が知られている（特許文献１）。本文献によれば、当該乳酸菌株は漬物から分離され、豆乳などに高い発酵能を有し、官能的に優れた乳酸発酵豆乳を製造できる乳酸菌であることが記載されている。
しかし、後述する本願実施例中の比較試験に示すように、本ＨＯＫＫＡＩＤＯ株によって製造した豆乳ヨーグルトも長期間保存した場合には、ｐＨの低下が起こり、食品としての安定的な保存には向かないことがわかった。
As seen in yogurt and pickles, the relationship between lactic acid bacteria and lactic acid bacteria fermented foods is that the lactic acid produced by the lactic acid bacteria lowers the pH and prevents the growth of various bacteria, imparts a unique flavor to the food, and preserves the food. It is known to increase.
However, if the lactic acid bacteria fermented food is stored for a long period of time, the lactic acid produced by the lactic acid bacteria may cause a deterioration of the flavor and tissue, thereby reducing the value of the food. In addition to lactic acid, some lactic acid bacteria produce peptide antibiotics and exhibit antibacterial properties.
Thus, when pursuing long-term storage stability of foods using lactic acid bacteria, a decrease in pH is effective in preventing the propagation of miscellaneous bacteria, but the flavor and tissue are deteriorated, resulting in a decrease in food quality.
In addition, it is not recommended to always take antibiotics as food.
By the way, Lactobacillus plantarum HOKKAIDO strain and the like are known as representative strains of plant lactic acid bacteria (Patent Document 1). According to this document, it is described that the lactic acid strain is a lactic acid bacterium that is isolated from pickles, has a high fermentability in soymilk, etc., and can produce lactically fermented soymilk that is functionally excellent.
However, as shown in a comparative test in the Examples described later, when soymilk yogurt produced by the present HOKKAIDO strain is also stored for a long period of time, the pH is lowered and is not suitable for stable storage as a food. I understood it.
このように、従来知られている植物性乳酸菌は、もっぱら漬物などを分離源とすることもあり、当該菌を用いた発酵食品は保存により、序々にｐＨが低下し、酸味も強くなり、食品としての風味や組織の劣化が生じ、長期間の保存に適するようなものは存在しなかった。
本発明は、上記問題点を解決するためのもので、乳酸菌を利用した食品を長期間保存した場合であっても、ｐＨの低下が非常に穏やかで、風味や組織の劣化が起こらず、かつ、雑菌の繁殖が見られないような植物性乳酸菌の探索を課題とする。
Thus, the conventionally known plant lactic acid bacteria may be exclusively made from pickles and the like, and fermented foods using the bacteria will gradually decrease in pH and become sour, As a result, there was no such thing that was suitable for long-term storage.
The present invention is for solving the above problems, and even when foods using lactic acid bacteria are stored for a long period of time, the decrease in pH is very gentle, no deterioration of flavor and tissue occurs, and An object of the present invention is to search for a plant lactic acid bacterium that does not show propagation of various bacteria.
本発明者らは、植物性乳酸菌の分離源として夕張メロンを選択し、乳酸菌の分離を試み、分離した各種乳酸菌でヨーグルトを試作し、ｐＨ、離水、風味を観察し、もっとも優れた乳酸菌をスクリーニングした。本乳酸菌により１年以上経過しても風味が維持され離水も生成していないヨーグルトを得ることができた。このヨーグルトに利用した植物性乳酸菌は、新規なラクトバチルス・プランタラム（lactobacillus plantrum）であることがわかり、ＨＯＫＵ−１株と命名し、本発明を完成するに至った。
すなわち、本発明は以下の構成を有する。
（１）ラクトバチルス プランタラム（lactobacillus plantrum）ＨＯＫＵ−１株（受託番号ＮＩＴＥ Ｐ−０１７７９）。
（２）ラクトバチルス プランタラム（lactobacillus plantrum）ＨＯＫＵ−１株（受託番号ＮＩＴＥ Ｐ−０１７７９）の菌体または培養物を含む飲食品。
（３）ラクトバチルス プランタラム（lactobacillus plantrum）ＨＯＫＵ−１株（受託番号ＮＩＴＥ Ｐ−０１７７９）の菌体または培養物を含むヨーグルト。
（４）ラクトバチルス プランタラム（lactobacillus plantrum）ＨＯＫＵ−１株（受託番号ＮＩＴＥ Ｐ−０１７７９）の菌体または培養物を有効成分とする抗菌剤。
（５）医薬品である（４）に記載の抗菌剤。
（６）ラクトバチルス プランタラム（lactobacillus plantrum）ＨＯＫＵ−１株（受託番号ＮＩＴＥ Ｐ−０１７７９）の菌体または培養物を有効成分とする飲食品用保存料。
（７）原料にラクトバチルス プランタラム（lactobacillus plantrum）ＨＯＫＵ−１株（受託番号ＮＩＴＥ Ｐ−０１７７９）を添加して発酵する工程を含む発酵食品の製造方法。
（８）一般式（Ｉ）に示される化合物を有効成分とする抗菌剤。
（１０）一般式（Ｉ）に示される化合物を有効成分とする飲食品用保存料。
That is, the present invention has the following configuration.
(1) Lactobacillus plantarum (lactobacillus plantrum) HOKU-1 strain (Accession number NITE P-01779).
(2) Lactobacillus plantarum (lactobacillus plantrum) HOKU-1 strain (accession number NITE P-01779) cells or a food or drink containing the culture.
(3) Lactobacillus plantarum (lactobacillus plantrum) HOKU-1 strain (Accession No. NITE P-01779) cells or culture containing yogurt.
(4) Lactobacillus plantarum (lactobacillus plantrum) HOKU-1 strain (accession number NITE P-01779) fungus body or culture, an antibacterial agent containing as an active ingredient.
(5) The antibacterial agent according to (4), which is a pharmaceutical product.
(6) A preservative for foods and drinks containing, as an active ingredient, a bacterial cell or a culture of Lactobacillus plantrum HOKU-1 strain (Accession No. NITE P-01779).
(7) A method for producing a fermented food comprising a step of fermenting a raw material by adding a lactobacillus plantrum HOKU-1 strain (accession number NITE P-01779) to the raw material.
(8) An antibacterial agent comprising a compound represented by the general formula (I) as an active ingredient.
(10) A preservative for food and drink comprising the compound represented by the general formula (I) as an active ingredient.
本発明の夕張メロンから分離した新規な植物性乳酸ラクトバチルス・プランタラムＨＯＫＵ−１株によれば、長期間にわたって酸の生成が少なく風味が良く、雑菌の繁殖も少ない発酵飲食品を提供することができる。
また、本ＨＯＫＵ−１株の菌体及び培養物には、抗菌作用があることから、これらを飲食品に添加することで、食品の長期保存安定性を実現することができる。
また、さらに本発明の一般式（Ｉ）の化合物にも抗菌作用があることから、同様に飲食品に添加することで、食品の長期保存安定性を実現することができる。
According to the novel plant Lactobacillus plantarum HOKU-1 strain isolated from Yubari melon according to the present invention, it is possible to provide a fermented food or drink with less acid production and good taste and less proliferating miscellaneous bacteria over a long period of time. Can do.
Moreover, since the microbial cells and culture of this HOKU-1 strain have antibacterial action, long-term storage stability of food can be realized by adding them to food and drink.
Furthermore, since the compound of the general formula (I) of the present invention also has an antibacterial action, long-term storage stability of foods can be realized by adding it to foods and drinks.
本発明のラクトバチルス・プランタラム（lactobacillus plantrum）ＨＯＫＵ−１株は、完熟した夕張メロンより単離され、独立行政法人製品評価技術基盤機構・特許微生物寄託センターに、２０１３年１２月５日付けで寄託されており、受託番号ＮＩＴＥ Ｐ−０１７７９を付与された。本菌株の菌学的特性は後述する実施例に記載されたとおりである。
本菌株の培養は、ラクトバチルス・プランタラムの培養に通常用いられる培地であればよく、ＭＲＳ培地などが挙げられる。培養条件は、３７℃付近、数時間〜数日が挙げられる。
The Lactobacillus plantrum HOKU-1 strain of the present invention was isolated from fully ripe Yubari melon and was issued on December 5, 2013 at the National Institute of Technology and Evaluation, Japan It has been deposited and has been given the deposit number NITE P-01779. The mycological characteristics of this strain are as described in the examples described later.
The culture of this strain may be any medium that is usually used for cultivation of Lactobacillus plantarum, and examples thereof include MRS medium. The culture conditions include around 37 ° C. and several hours to several days.
本発明のラクトバチルス・プランタラムＨＯＫＵ−１株は、菌体自体または菌体培養液を各種の飲食品に添加することにより、食品の保存安定性を高めることができる。飲食品としては、パン類、パスタ類、食用粉類、ごはん類、寿司、惣菜、ふりかけ、スープのもと、たれ、調味料、香辛料、茶、菓子、飲料等が挙げられる。
また、豆乳、牛乳、ヨーグルト中間製品などの発酵対象となる食品に添加し、発酵させることにより、菌体または培養液を添加することもできる。
The Lactobacillus plantarum HOKU-1 strain of the present invention can enhance the storage stability of food by adding the microbial cell itself or the microbial cell culture solution to various foods and drinks. Examples of the food and drink include breads, pasta, edible powders, rice, sushi, prepared dishes, sprinkles, soup, sauce, seasonings, spices, tea, confectionery, beverages and the like.
Moreover, it can also add to a foodstuff used as fermentation object, such as soymilk, cow's milk, and a yogurt intermediate product, and can also add a microbial cell or a culture solution.
本発明における抗菌剤の有効成分としては、ラクトバチルス・プランタラムＨＯＫＵ−１株菌体または菌体培養物を使用することができる。菌体は、乳酸菌生菌体調製に用いられる定法によって得ることができ、発酵物、凍結物、凍結乾燥物などの形態が例示される。
培養物としては、当該菌株を培養したもの利用することができ、培養物から生菌体を除去したものであってもよい。また、菌体除去培養液を濃縮したもの、乾燥したもの、あるいは抗菌活性の強い画分を分画したものも利用できる。
As an active ingredient of the antibacterial agent in the present invention, Lactobacillus plantarum HOKU-1 strain or cell culture can be used. The microbial cells can be obtained by a conventional method used for preparing live lactic acid microbial cells, and examples thereof include fermented products, frozen products, lyophilized products, and the like.
As the culture, those obtained by culturing the strain can be used, and those obtained by removing viable cells from the culture may be used. In addition, a concentrated bacterial cell-removed culture solution, a dried one, or a fraction obtained by fractionating a strong antibacterial activity fraction can be used.
また、本発明における抗菌剤の有効成分としては、式（Ｉ）に示す化合物を使用することができる。本化合物は、ラクトバチルス・プランタラムＨＯＫＵ−１株の菌体培養物より分離精製することにより単離されたものであるが、他の植物を由来とするものでも、化学合成により製造されたものであってもよい。また、本化合物を多く含む物質として、ラクトバチルス・プランタラムＨＯＫＵ−１株の菌体培養物を濃縮、抽出、分画して、本化合物を多く含む画分を利用することもできる。 Moreover, the compound shown to Formula (I) can be used as an active ingredient of the antibacterial agent in this invention. This compound was isolated by separation and purification from a bacterial cell culture of Lactobacillus plantarum HOKU-1 strain, but it was also produced by chemical synthesis, even if it was derived from another plant It may be. In addition, as a substance rich in the present compound, a cell culture of Lactobacillus plantarum HOKU-1 strain can be concentrated, extracted and fractionated, and a fraction rich in the present compound can be used.
上記抗菌剤は、サプリメント、特定健康保健用食品、機能表示食品、健康食品のほか医薬品としても利用できる。
本発明の抗菌剤の有効成分は、例えば通常の飲食品や飼料に添加することができる。また、直接経口摂取することもできる。経口摂取する場合の形態としては飲食品以外に、錠剤、カプセル剤、顆粒剤、散剤、シロッブ剤などをあげることができる。
The antibacterial agents can be used as supplements, foods for specific health and health, functional foods and health foods as well as pharmaceuticals.
The active ingredient of the antibacterial agent of the present invention can be added to, for example, ordinary foods and drinks and feeds. It can also be taken directly orally. In the case of oral intake, in addition to food and drink, tablets, capsules, granules, powders, sylobic agents and the like can be mentioned.
本発明の抗菌剤の食品への添加量は特に制限はないが、添加する飲食品や飼料の風味を損なわない範囲で、保存期間に応じて選択することができる。
本発明を以下、実施例をもとに説明するが、本発明はこれに限定されるものではない。
Although there is no restriction | limiting in particular in the addition amount to the foodstuff of the antibacterial agent of this invention, It can select according to a storage period in the range which does not impair the flavor of the food-drinks and feed to add.
The present invention will be described below based on examples, but the present invention is not limited thereto.
〔試験例１〕本発明菌株の分離・同定・特性
１．夕張メロンからの植物乳酸菌の分離
分離源として北海道産の夕張産メロン（完熟）を用いた。メロンをストマッカ―で粉砕後生理食塩水に懸濁、ＢＣＰ加プレート寒天培地に塗抹して３０℃、２〜４日間恒温器に入れて培養した。菌が酸を生成するとＢＣＰ培地は黄色に変色することから、この培地の性質を利用して乳酸菌候補菌株の選抜と純化を繰り返した。コロニーの単一性を確認できるまで純化を繰り返し行い、単一に純化された乳酸菌株を取得した。純化の終了した菌株はＢＣＰ加プレート寒天培地（斜面）に接種、斜面生育を確認（斜面の黄色化を確認）後、４℃の冷蔵庫に保存した。
[Test Example 1] Isolation / identification / characteristics of the strain of the present invention Separation of Plant Lactic Acid Bacteria from Yubari Melon Yubari Melon (completely ripened) from Hokkaido was used as a separation source. The melon was pulverized with a stomacher, suspended in physiological saline, smeared on a BCP-added plate agar medium, and cultured in an incubator at 30 ° C. for 2 to 4 days. When the bacterium produces acid, the BCP medium turns yellow. Therefore, selection and purification of lactic acid bacteria candidate strains were repeated using the properties of this medium. Purification was repeated until colony unity was confirmed, and a single purified lactic acid strain was obtained. The purified strain was inoculated on a BCP-added plate agar medium (slope), and the growth of the slope was confirmed (yellowing of the slope was confirmed), and then stored in a refrigerator at 4 ° C.
２．乳酸菌候補菌株の牛乳・豆乳の凝固試験
夕張メロンから分離した上記植物乳酸菌候補菌株について、牛乳と豆乳に対する凝固能を検討した。保存培地から植物乳酸菌候補菌株を直接牛乳および豆乳に接種し、牛乳および豆乳に対する凝固能、酸度測定、食味試験を行った 。
３０℃でインキュベート後、２４時間、４８時間、７２時間後の牛乳および豆乳の凝固状態の観察、酸度測定、官能テストを行なった。もっとも風味の優れた株を選抜し、下記同定を行った。
2. Coagulation test of milk and soy milk of lactic acid bacteria candidate strains The coagulation ability of milk and soy milk was examined for the plant lactic acid bacteria candidate strains isolated from Yubari melon. Plant lactic acid bacteria candidate strains were directly inoculated into milk and soy milk from a preservation medium, and coagulation ability, acidity measurement, and taste test were conducted on milk and soy milk.
After incubation at 30 ° C., the coagulation state of milk and soy milk, acidity measurement, and sensory test were performed 24 hours, 48 hours and 72 hours later. The strain with the best flavor was selected and identified as follows.
３．菌株の同定
上記で選抜された株は、顕微鏡観察では桿菌、大きさは約１μｍであった。また、細胞はグラム陽性、カタラーゼは陰性、生育温度は２０〜４５℃（３０〜４０℃が至適）、糖の資化性はブドウ糖を資化して乳酸などを生成するという性質を有する。
ＤＮＡ分析による菌株の分析では、ラクトバチルス・プランタラムと９９％という高い相同性を示したことから、ラクトバチルス・プランタラムに属する植物乳酸菌と同定し、ＨＯＫＵ−１株と命名した。
ＨＯＫＵ−１株は、豆乳を２４時間で完全に凝固するが牛乳に対する凝固力は非常に弱く、また酸生産能力はあまり高くないという特性を有する。特に、豆乳に対する凝固能と風味の優れたカードを生成する。また、他の植物乳酸菌と比べ、ヨーグルトカードの安定性、酸生成能と風味及び長期保存性に優れている点で大きく異なっていることから新菌株であると判断し、独立行政法人製品評価技術基盤機構、特許微生物寄託センターに寄託し、受託番号ＮＩＴＥ Ｐ−０１７７９を付与された。
3. Identification of the strain The strain selected above was a gonococcus by microscopic observation and the size was about 1 μm. Further, the cells are gram positive, the catalase is negative, the growth temperature is 20 to 45 ° C. (30 to 40 ° C. is optimal), and the assimilability of sugar has the property of assimilating glucose to produce lactic acid and the like.
Analysis of the strain by DNA analysis showed a high homology of 99% with Lactobacillus plantarum, so it was identified as a plant lactic acid bacterium belonging to Lactobacillus plantarum and named HOKU-1 strain.
The HOKU-1 strain has the characteristics that soymilk is completely coagulated in 24 hours, but the coagulation power to milk is very weak and the acid production capacity is not so high. In particular, it produces a card with excellent coagulation ability and flavor for soy milk. In addition, compared to other plant lactic acid bacteria, the yogurt curd is significantly different in terms of stability, acid-producing ability and flavor, and long-term storage stability. Deposited at Foundation Organization, Patent Microorganism Depositary Center, and given accession number NITE P-01779.
４．ＨＯＫＵ−１株の特性
ＨＯＫＵ−１株について人口消化液耐性試験を行った。
（１）人工胃液耐性試験
ＭＲＳ培地で２４時間培養したＨＯＫＵ−１株培養液に４％ペプシンを加え、塩酸でＰＨを３．０に調整し３７℃で３時間インキュベート後その生存率を測定した。
その結果、８０％以上の高い生存率を確認した
（２）人工腸液耐性試験
人工胃液処理（ＰＨ３．０で４時間）したＨＯＫＵ−１株懸濁液にパンクレアチン（１％）と胆汁末（０．３％）を加えて３７℃で２４時間インキュベートした。その結果、人工腸液による生育阻害は受けなかった。
（３）上記試験結果より、ＨＯＫＵ−１株はヒトが摂取すると生菌のまま大半は腸内に達し生存し、腸内環境の改善に効果があると考えられる。
4). Characteristics of HOKU-1 Strain The HOKU-1 strain was subjected to an artificial digestive juice resistance test.
(1) Artificial gastric juice resistance test
4% pepsin was added to the culture solution of HOKU-1 strain cultured in MRS medium for 24 hours, pH was adjusted to 3.0 with hydrochloric acid, and incubated at 37 ° C. for 3 hours, and then the survival rate was measured.
As a result, a high survival rate of 80% or more was confirmed. (2) Artificial intestinal fluid resistance test
Pancreatin (1%) and bile powder (0.3%) were added to the suspension of HOKU-1 strain treated with artificial gastric juice (PH 3.0 for 4 hours) and incubated at 37 ° C. for 24 hours. As a result, the growth was not inhibited by artificial intestinal fluid.
(3) From the above test results, the HOKU-1 strain is considered to be effective in improving the intestinal environment because most of the HOKU-1 strain reaches the intestine and survives when ingested by humans.
〔実施例１〕ＨＯＫＵ−１株による豆乳ヨーグルトの製造
市販無調整豆乳を用いて豆乳ヨーグルトを調製した。ＨＯＫＵ−１株を接種後発酵は１４日間行った。発酵過程での培養物の生菌数、ＰＨ、乳酸生成量、風味について評価した。
なお、比較例として、北海道食品加工研究センターが分離、実用化を図っている植物乳酸菌ＨＯＫＫＡＩＤＯ株（ＦＥＲＭ Ｐ−１９６４５）についても同様に試験を行った。
[Example 1] Production of soymilk yogurt using HOKU-1 strain Soymilk yogurt was prepared using commercially available unadjusted soymilk. Fermentation was carried out for 14 days after inoculation with the HOKU-1 strain. The viable cell count, pH, lactic acid production amount, and flavor of the culture during the fermentation process were evaluated.
As a comparative example, the same test was performed on a plant lactic acid bacterium HOKKAIDO strain (FERM P-19645) which has been separated and put into practical use by the Hokkaido Food Processing Research Center.
１．生菌数
各菌株を豆乳に接種後２４時間以内に凝固しゲル状になった。また、２４時間以内に急速な乳酸菌の増殖が見られた。培養２週間の各培養物の菌数を表１に示す。
徐々に菌数の減少は見られたが、一定数の菌数が保持され。ＨＯＫＫＡＩＤＯ株と比較して菌の増殖については大差がなかった。
1. Number of viable bacteria Each strain coagulated within 24 hours after inoculation on soy milk to form a gel. Moreover, rapid growth of lactic acid bacteria was observed within 24 hours. The number of bacteria in each culture for 2 weeks in culture is shown in Table 1.
Although the number of bacteria gradually decreased, a certain number of bacteria was retained. Compared to the HOKKAIDO strain, there was no significant difference in the growth of the bacteria.
２．ＰＨの変化
各菌株接種後培養2週間の各培養物のｐＨを表２に、培養１４日目の官能評価を表３に示す。
ＨＯＫＵ−１株は、接種２４時間後から徐々にｐＨが下がり始めて、７日後はｐＨ４．１４、１４日後は４．１４であり、その後、表には記載していないが、３ヵ月後、６ヶ月経過後してもｐＨ４．１とほとんど変動しなかった。また、酸味も非常にマイルドで３ケ月後、６ケ月後でも食味に変化は見られなかった。
一方、ＨＯＫＫＡＩＤＯ株は、接種後１４日でｐＨ３．８９に低下し、強い酸味が感じられた。
これまで報告されている植物乳酸菌の分離源としては漬物由来が多く、豆乳などに接種した場合３、４日で強い酸味が感じられるようになるものが多い。本発明のＨＯＫＵ−１株は、これらの報告されているような植物性乳酸菌とは異なる特有の性質を有していることがわかった。
2. Changes in pH Table 2 shows the pH of each culture for 2 weeks after inoculation of each strain, and Table 3 shows the sensory evaluation on the 14th day of culture.
The HOKU-1 strain began to gradually decrease in pH after 24 hours from inoculation, pH 4.14 after 7 days, and 4.14 after 14 days. Thereafter, although not shown in the table, 3 months later, Even after a lapse of months, there was almost no change to pH 4.1. Moreover, the acidity was very mild, and the taste did not change even after 3 months and 6 months.
On the other hand, the HOKKAIDO strain fell to pH 3.89 14 days after inoculation, and a strong acidity was felt.
As a source for separating plant lactic acid bacteria reported so far, there are many origins of pickles, and when inoculated into soy milk, many have a strong acidity in 3 or 4 days. The HOKU-1 strain of the present invention was found to have unique properties different from these reported plant lactic acid bacteria.
３．酸の生成
本発明のＨＯＫＵ−１株を使用して製造した豆乳ヨーグルトは、一般の豆乳ヨーグルトに比較してコハク酸、乳酸とリン酸の生成が少ない事、リンゴ酸を生成する事を特徴とする。そこで、代表的な有機酸である乳酸の生成量について測定した。
（１）試験方法
有機酸分析システムProminence（島津製作所社製）を使用し、説明書に従って測定した。
（２）試験結果
結果を表４に示す。ＨＯＫＵ−１株の乳酸の生成量は、ＨＯＫＫＡＩＤＯ株の生成量の約２／３であった。
3. Production of Acid Soymilk yogurt produced using the HOKU-1 strain of the present invention is characterized in that it produces less succinic acid, lactic acid and phosphoric acid compared to ordinary soymilk yogurt, and produces malic acid. To do. Therefore, the production amount of lactic acid, which is a typical organic acid, was measured.
(1) Test method An organic acid analysis system Prominence (manufactured by Shimadzu Corporation) was used, and measurement was performed according to the instructions.
(2) Test results The results are shown in Table 4. The amount of lactic acid produced by the HOKU-1 strain was about 2/3 of the amount produced by the HOKKAIDO strain.
〔試験例２〕ＨＯＫＵ−１株の抗菌活性
１．毒性試験
ＨＯＫＵ−１株の凍結乾燥菌体について、ラットを用いた急性毒性試験（雌雄とも２０００ｍｇ/ｋｇ以上）、細菌を用いる復帰突然変異試験を行ったところ、いずれも陰性であった。
[Test Example 2] Antibacterial activity of HOKU-1 strain Toxicity test Regarding the lyophilized cells of the HOKU-1 strain, an acute toxicity test using rats (2000 mg / kg or more for both males and females) and a reverse mutation test using bacteria were both negative.
２．抗菌活性
（１）Bucillus subtilis を用いた抗菌テスト
ＨＯＫＵ−１株をＭＲＳ液体培地で培養し、培養液を遠心分離（７，０００ｒｐｍ、１５分）し上清と菌体部に分け、上清の酢酸エチル抽出物と菌体のアセトン抽出物について、Bucillus subtilisを用いた抗菌テスト（ペーパーディスク法.バイオ薄層クロマトグラフィー）を行った。
その結果、ＨＯＫＵ−１株の上清及び菌体部の画分いずれにも般の有機酸以外の抗菌物質の存在が示された。特に培養液である上清部分に多く存在が認められた。
2. Antibacterial activity (1) Antibacterial test using Bucillus subtilis HOKU-1 strain is cultured in MRS liquid medium, and the culture is centrifuged (7,000 rpm, 15 minutes) to separate the supernatant and the cell part. An antibacterial test (paper disc method. Bio-thin layer chromatography) using Bucillus subtilis was performed on the ethyl acetate extract and the acetone extract of the bacterial cells.
As a result, the presence of antibacterial substances other than general organic acids was shown in both the supernatant of the HOKU-1 strain and the fraction of the cell part. In particular, the presence of a large amount was observed in the supernatant portion of the culture solution.
（２）バクテリオシン検定菌を用いたテスト
バクテリオシン抗菌活性試験Ｄｉｒｅｃｔ法（善藤ら、九州大) にて検定菌に対して、バクテリオシンよう抗菌活性を示すかどうかを試験した。検定菌には以下の6種類の菌株を使用した。
Lactococcas lactis subsp.lactis
Lactobacillus sake subsp. Sakei
Pediococcus pentosaceus
Listeria innocua
Bacillus coagulans
Kocuria rhizophila
その結果、ＨＯＫＵ−１株は、バクテリオシン検定菌に対して全く抗菌性を示さなかった。このことは、ＨＯＫＵ−１株の産生する抗菌物質はバクテリオシンなどのペプチド系の抗菌物質ではないことを意味する。また、グリセリンからのロイテリン誘導はできなかったことから、これら既知の抗菌物質以外の比較的低分子の化合物と推定した。
(2) Test using bacteriocin test bacteria The bacteriocin antibacterial activity test Direct method (Zento et al., Kyushu Univ.) Was used to test whether the test bacteria showed antibacterial activity. The following six strains were used as test bacteria.
Lactococcas lactis subsp.lactis
Lactobacillus sake subsp. Sakei
Pediococcus pentosaceus
Listeria innocua
Bacillus coagulans
Kocuria rhizophila
As a result, the HOKU-1 strain showed no antibacterial activity against the bacteriocin assay. This means that the antibacterial substance produced by the HOKU-1 strain is not a peptide antibacterial substance such as bacteriocin. Since reuterin could not be induced from glycerin, it was presumed to be a relatively low molecular weight compound other than these known antibacterial substances.
〔試験例３〕ＨＯＫＵ−１株の産生する抗菌物質の同定
１．抗菌物質の分離・精製
（１）ＨＯＫＵ−１培養液をＴＬＣ−バイオオートグラフィー（Bacillus subtilis,展開溶媒 CH2Cl2:EtOH７：３Ｖ/Ｖ）に供した結果、少なくともRf 値０．７，０．６、および０．３の領域に抗菌ゾーンが認められその内Rf値０．７がメインの抗菌物質と推定した。
（２）ＨＯＫＵ−１株をＭＲＳ培地で、３０℃、３〜７日間培養後遠心分離で（７，０００ｒｐｍ、１５分間）上清部と菌体部に分けた。培養液上清部に対して活性炭を加え良く攪拌後吸引濾別し、活性炭通過部と吸着部に分け、活性炭吸着部はエタノール溶出した。抗菌性物質は活性炭吸着部に存在した。
前記エタノール溶出液を濃縮後、活性区分のシリカゲルによる分画クロマトを行った。
バイオオートグラフィーの結果から抗菌性物質の本体の存在をチェックしながらリクロマト、調整用薄層クロマトグラフィーを行って抗菌活性物質の精製に成功した。
[Test Example 3] Identification of antibacterial substance produced by HOKU-1 strain Separation and purification of antibacterial substances (1) As a result of subjecting the HOKU-1 culture solution to TLC-bioautography (Bacillus subtilis, developing solvent CH 2 Cl 2 : EtOH 7: 3 V / V), at least an Rf value of 0.7, 0 Antibacterial zones were observed in the regions of .6 and 0.3, and an Rf value of 0.7 was estimated as the main antibacterial substance.
(2) The HOKU-1 strain was cultured in an MRS medium at 30 ° C. for 3 to 7 days, and then centrifuged (7,000 rpm, 15 minutes) to separate the supernatant part and the cell part. Activated charcoal was added to the supernatant of the culture broth, and after agitation, suction filtration was performed. The activated charcoal adsorbing part was eluted with ethanol. Antibacterial substances were present in the activated carbon adsorption part.
After concentrating the ethanol eluate, fractionation chromatography on silica gel of active category was performed.
We succeeded in refining the antibacterial active substance by rechromatography and adjustment thin layer chromatography while checking the existence of the main body of the antibacterial substance from the results of bioautography.
２．化学構造の同定
上記１．で得られた精製品について、分子量、Ｈ1−ＮＭＲ、Ｃ13−ＣＭＲによる分析を行ったところ、下記結果が得られた。これより本発明の抗菌活性物質は、式（Ｉ）に示す化学構造を有するジラクティックアシッド（Dilactic acid）であることがわかった。
[ M + H ] １６３．０９
Ｈ1−ＮＭＲ δ１．４１ ｄ ３Ｈ Ｊ＝６．６
δ４．１９ ｑ １Ｈ Ｊ＝６．６
Ｃ13−ＣＭＲ δ ２１．０ one methyl
δ ６９．０． one methine
δ１８１．５ quaternary carbon
2. Identification of chemical structure The purified product obtained in ( 1) was analyzed by molecular weight, H 1 -NMR, and C 13 -CMR, and the following results were obtained. From this, it was found that the antibacterial active substance of the present invention is dilactic acid having the chemical structure represented by the formula (I).
[M + H] 163.09
H 1 -NMR δ1.41 d 3H J = 6.6
δ 4.19 q 1H J = 6.6
C 13 -CMR δ 21.0 one methyl
δ 69.0. one methine
δ181.5 quaternary carbon
式（Ｉ）の化合物は、下記文献１において報告されているが、本発明の抗菌活性については記載されておらず、当該活性は本発明により初めて明らかにされた特性である。本発明のDilactic acidは食品から得られた安全な化合物であるから、これを飲食品の添加剤、保存料として利用することができる。
文献１：
A new tyrosinase inhibitor from Crinum yemense as potential treatment for hyperpigmentation,O.B. Abdel-Halim,A.M.Marzouk,R.Mothana,N. Awaoh,
Pharmazie 63 (2008) 5
The compound of the formula (I) has been reported in the following literature 1, but the antibacterial activity of the present invention is not described, and the activity is a characteristic revealed for the first time by the present invention. Since the dilactic acid of the present invention is a safe compound obtained from food, it can be used as an additive and preservative for food and drink.
Reference 1:
A new tyrosinase inhibitor from Crinum yemense as potential treatment for hyperpigmentation, OB Abdel-Halim, AM Marzouk, R. Mothana, N. Awaoh,
Pharmazie 63 (2008) 5
〔実施例２〕本発明のＨＯＫＵ−１株培養液を添加した食品の保存安定性確認試験
１．製造例
下記組成のうち、ＨＯＫＵ−１株培養液以外の原料を混合してよく攪拌して殺菌した後、ＨＯＫＵ−１株培養液を添加し３５℃で２４時間発酵させて豆乳ヨーグルトを製造した。豆乳ヨーグルトを５℃の冷蔵庫で６か月間保存し、製造後、７日後、１か月後、３か月後、６か月後のヨーグルトの保存状態を観察した。
ＨＯＫＵ−１株培養液は、ＨＯＫＵ−１株をＭＲＳ培地で３０℃で４日間培養後、遠心分離して集めた菌体を生理食塩水で洗浄したものを用いた。
原料；
豆乳 ４０％
牛乳 ３５％
夕張メロン果汁 １０％
砂糖 ７％
メロンエキスなど ５％
ＨＯＫＵ−１培養液 ３％
[Example 2] Storage stability confirmation test for foods to which the HOKU-1 culture solution of the present invention was added. Production Example Of the following composition, raw materials other than the HOKU-1 strain culture solution were mixed and stirred well to sterilize, then the HOKU-1 strain culture solution was added and fermented at 35 ° C. for 24 hours to produce soymilk yogurt. . Soy milk yogurt was stored in a refrigerator at 5 ° C. for 6 months, and the storage state of yogurt after production, 7 days, 1 month, 3 months, and 6 months was observed.
The HOKU-1 strain culture solution was prepared by culturing the HOKU-1 strain in MRS medium at 30 ° C. for 4 days and then centrifuging and collecting the cells collected with physiological saline.
material;
Soy milk 40%
Milk 35%
Yubari Melon Juice 10%
7% sugar
Melon extract etc. 5%
HOKU-1 culture solution 3%
２．結果
結果を表４に示す。本発明のＨＯＫＵ−１株により発酵させた豆乳ヨーグルトは、６か月経過してもｐＨの低下が起こらず、離水もなく、食味も変化なく、生産時の性状を保持していた。
2. Results The results are shown in Table 4. The soymilk yogurt fermented with the HOKU-1 strain of the present invention did not lower its pH even after 6 months, had no water separation, had no change in taste, and maintained its properties during production.
〔実施例３〕本発明の化合物（Ｉ）を添加した生パスタの保存安定性確認試験
１．製造例
試験例３により得られた式（Ｉ）の化合物を配合した本発明生パスタを製造した。原料組成を以下に示す。比較のために、式（Ｉ）の化合物を含まないこと以外は同様の組成で比較例生パスタを製造した。
原料；
デユラムセモリナ粉 ２５０ｇ
強力粉 ２５０ｇ
卵 ５個
オリーブオイル ２５ｍｌ
食塩 ３ｇ
式（Ｉ）の化合物 １０ｍｇ
上記組成の原料をよく攪拌後、生地の圧搾と伸展を繰り返したのち、市販の家庭用パスタマシンで所定の厚さに引き延ばした後カッター（巾４ｍｍ）で切った。湯煎後３０℃の恒温機に入れて７２時間加温し、保存状態を調べた。
[Example 3] Storage stability confirmation test of fresh pasta to which compound (I) of the present invention was added Production Example The raw pasta of the present invention containing the compound of formula (I) obtained in Test Example 3 was produced. The raw material composition is shown below. For comparison, a comparative raw pasta was produced with the same composition except that it did not contain the compound of formula (I).
material;
Deyuram semolina powder 250g
Powerful powder 250g
5 eggs
Olive oil 25ml
3g of salt
10 mg of the compound of formula (I)
After thoroughly stirring the raw material having the above composition, the dough was repeatedly squeezed and stretched, and then stretched to a predetermined thickness with a commercially available household pasta machine, and then cut with a cutter (width 4 mm). After bathing, it was placed in a thermostat at 30 ° C. and heated for 72 hours, and the storage state was examined.
２．結果
比較例生パスタには枯草菌などの細菌の生育が見られ、表面にぬめりが見られた。一方、式（Ｉ）の化合物を添加した本発明生パスタは、微生物の生育も見られず食用に耐えた。
2. Results Growth of bacteria such as Bacillus subtilis was observed in the fresh comparative pasta, and the surface was slimy. On the other hand, the raw pasta of the present invention to which the compound of formula (I) was added was edible with no growth of microorganisms.
上記以外に、豆腐、パンおよびプリンの製造時にＨＯＫＵ−１株培養液を添加してこれらの食品を製造し、製造後約1か月間冷蔵保存した。また、同様に、本発明（Ｉ）の化合物（dilactic acid）を添加してこれらの食品を製造し、製造後約1か月間冷蔵保存した。その結果、これらの食品は製造時と同様の性状を示し、本発明の食品添加剤の保存安定性効果を確認することができた。 In addition to the above, HOKU-1 strain culture solution was added during the production of tofu, bread and pudding to produce these foods, and the products were refrigerated for about 1 month after the production. Similarly, these foods were produced by adding the compound of the present invention (I) (dilactic acid), and refrigerated for about 1 month after the production. As a result, these foods showed the same properties as at the time of manufacture, and the storage stability effect of the food additive of the present invention could be confirmed.
[寄託生物材料への言及]
（１）ＨＯＫＵ−１
イ 当該生物材料を寄託した寄託機関の名称及び住所
独立行政法人製品評価技術基盤機構 特許微生物寄託センター
〒２９２−０８１８ 千葉県木更津市かずさ鎌足２−５−８ １２２号室
ロ イの寄託機関に生物材料を寄託した日付
２０１３年１２月５日
ハ イの寄託機関が寄託について付した受託番号
ＮＩＴＥ Ｐ−０１７７９
[Reference to deposited biological materials]
(1) HOKU-1
(I) Name and address of the depositary institution that deposited the biological material Patent Organization for Microbiology, National Institute of Technology and Evaluation 2-5-8, Kazusa Kamashichi, Kisarazu City, Chiba Prefecture 292-0818
Date of deposit of biological material at Loi depository Dec. 5, 2013 Deposit number NITE P-01779 attached to deposit by Hi depository
夕張メロンより単離したラクトバチルス・プランタラムＨＯＫＵ−１株の菌体若しくはその培養液ならびに培養液から単離された式（Ｉ）の化合物が抗菌性を有すると共に食品の風味と組織の劣化を防止できることがわかった。したがって、本発明により、長期保存安定性を大幅に改善した飲食品を提供することができ、このことは、従来の食品保存の概念を変えることにつながると考えられる。 The Lactobacillus plantarum HOKU-1 strain isolated from Yubari Melon or its culture solution and the compound of formula (I) isolated from the culture solution have antibacterial properties, and also deteriorate the flavor and tissue of food. I found that it can be prevented. Therefore, according to the present invention, it is possible to provide a food or drink with greatly improved long-term storage stability, which is considered to lead to a change in the concept of conventional food storage.
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| CN116286438A (en) * | 2022-08-11 | 2023-06-23 | 北京工商大学 | Lactobacillus plantarum from bean curd acid pulp and application thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114854622A (en) * | 2022-03-10 | 2022-08-05 | 西南大学 | Lactobacillus plantarum with broad-spectrum activity of inhibiting mold and pathogenic bacteria and capable of producing multiple antibacterial metabolites and application of lactobacillus plantarum |
| CN114854622B (en) * | 2022-03-10 | 2023-09-05 | 西南大学 | Lactobacillus plantarum with broad-spectrum mold and pathogenic bacteria inhibiting activity and capable of producing various antibacterial metabolites and application thereof |
| CN116286438A (en) * | 2022-08-11 | 2023-06-23 | 北京工商大学 | Lactobacillus plantarum from bean curd acid pulp and application thereof |
| CN116286438B (en) * | 2022-08-11 | 2024-03-12 | 北京工商大学 | Lactobacillus plantarum from bean curd acid pulp and application thereof |
| JP7207804B1 (en) | 2022-10-23 | 2023-01-18 | 規雄 酒井 | Lactic acid bacteria strain, method for obtaining lactic acid bacteria, method for producing yogurt, starter for yogurt, yogurt and lactic acid fermented soymilk food |
| JP2024061700A (en) * | 2022-10-23 | 2024-05-08 | 規雄 酒井 | Lactic acid bacteria strain, method for obtaining lactic acid bacteria, method for producing yogurt, yogurt starter, yogurt and lactic acid bacteria fermented soy milk food |
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