JP5853000B2 - 非アレルギー性プロバイオティックバクテリア培養物の生成方法とその使用 - Google Patents
非アレルギー性プロバイオティックバクテリア培養物の生成方法とその使用 Download PDFInfo
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- YWYZEGXAUVWDED-UHFFFAOYSA-N triammonium citrate Chemical compound [NH4+].[NH4+].[NH4+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O YWYZEGXAUVWDED-UHFFFAOYSA-N 0.000 description 1
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Description
1.免疫機構の刺激;
2.抗変異原性と抗遺伝毒性の誘導;
3.たとえば、大腸癌、乳癌、膀胱癌などに関連する抗腫瘍性および抗転移性作用;
4.栄養吸収の向上;
5.乳糖不耐性症状の減少;
6.pHの低下による便秘の解消と腸内運動の向上;
7.コレステロールと脂肪吸収の抑制;
8.女性の尿生殖器系の感染症を防ぐ抗下痢作用、抗高血圧作用、抗糖尿病作用;
9.加齢病状の予防作用;などが挙げられる。
i)人間の腸由来である;良好な健康状態の個人から採取されたもの;
ii)バイオセーフティーである;副作用を引き起こさない、特に弱っている人や免疫力の低下した人において副作用を引き起こさない;
iii)耐性と有効性;胃液、膵臓の分泌液、胆汁に対して生存できる耐性があり、回腸と結腸にダメージを受けずに到達でき、それでいて有効である。
グルテンを含む穀物(すなわち、小麦、ライ麦、大麦、オート麦、スペルト小麦、カムット小麦もしくはそれらの交雑種)およびそれらに由来する生産物;甲殻類および甲殻類から作られる生産物;卵および卵から作られる生産物;魚および魚から作られる生産物;ピーナッツおよびピーナッツ製品;大豆および大豆製品;ミルクおよび乳製品(乳糖を含む);殻を有する果物、すなわちアーモンド(Amigdalus communis L.)、ヘーゼルナッツ (Corylus avellana)、一般的なクルミ(Juglans regia)、カシューナッツ(Western Anacardium)、ピーカンナッツ [Carya illinoiesis (Wangenh) K.Koch]、ブラジルクルミ(Bertholletia excelsa)、ピスタチオ(Pistacia vera)、クインズランド ウォルナット(Macademia ternifolia)とそれに由来する生産物、セロリとセロリから作られる生産物、カラシとカラシ食品、ゴマとゴマから作られる生産物、二酸化硫黄とSO2で表される濃度が10mg/kgもしくは10mg/lよりも高濃度なサルファイト。
好ましくは、トウモロコシデンプン、イモ、テンサイのショ糖もしくはさとうきびのショ糖から選択されるグルコース;
米、イモ、トウモロコシ、栗、タピオカ、キャッサバ、エンドウ豆、種々の豆、豆もしくは一般的に豆科牧草類とその混合物から好ましくは選択されるペプトン;
肉から選択されるペプトン;
酵母抽出液;
無機塩(例示として、酢酸塩、炭酸塩、リン酸塩、リン酸水素、塩化物、クエン酸塩、硫酸塩など);
界面活性剤(もし必要であれば、例えば、Tweenやレシチンなど)と、
飲料水と、を含むことができる。
グルコース(上記に並べられた原料由来)10から100g/l、
米ペプトン10から50g/l、
肉ペプトン 10から50g/l、
酵母抽出液 2から20g/l、
無機塩 1から10g/l、
界面活性剤 0から5ml/l、
飲料水 所望の適量まで。
グルコース(トウモロコシデンプン由来) 20g/l、
米ペプトン 10g/l、
肉ペプトン 10g/l、
酵母抽出液 5g/l、
酢酸ナトリウム 5g/l、
クエン酸アンモニウム 2g/l、
二塩基性リン酸カリウム 2g/l、
硫酸マグネシウム 0.1g/l、
硫酸マンガン 0.05g/l、
Tween80 1ml/l、
飲料水 所望の適量まで。
アルカラーゼ:ほぼ全てのタンパク質を加水分解し、特にミルク由来のタンパクを加水分解する;
ラクターゼ:乳糖を加水分解する;
ブロメライン:グルテンを加水分解する。
a.非アレルギー性原材料の選択。
b.原材料を水に溶解する。
c.タンパク質分解酵素、好ましくはアルカラーゼ、を使用するのに適したpHと温度に調整する。
d.該酵素の添加とその反応に必要な時間反応させる。
e.糖分解酵素、好ましくはラクターゼ、を使用するのに適したpHと温度に適正する。
f.該酵素の添加とその反応に必要な時間反応させる。
g.タンパク質分解酵素、好ましくはブロメライン、を使用するのに適したpHと温度に適正する。
h.該酵素の添加とその反応に必要な時間反応させる。
i.醗酵に好適なpHに適正する。
j.低温殺菌および/または滅菌処理による精製。
k.製造中のプロバイオティック株の典型的な接種温度に下げる(37±2℃)。
l.該株の播種。
m.醗酵。
n.バイオマスの精製とクリオプロテクションに分ける。
o.冷凍乾燥。
消費者にとって、ラベルの表示が明瞭であることが基本である;
製造者にとって、このようにすると非アレルギー性性質を完璧に保証できるため、全ての消費者人口に提案できる。
Claims (16)
- セリアック病に侵されている人であって、グルテンおよび/または乳製品のアレルギー物質に特に敏感な人のための食料品または医薬品製剤の生成方法であって、
プロバイオティックバクテリアを非アレルギー性培地で培養して生成する工程を含む手段により得る少なくとも一つの非アレルギー性プロバイオティックバクテリア培養物を使うことを含み、
前記非アレルギー性培地は、少なくとも一つのペプトンおよび/またはタンパク質加水分解物を含み、前記ペプトンおよび/またはタンパク質加水分解物は、植物および/または動物由来のペプトンおよび/またはタンパク質加水分解物を含む一群から選択され、
前記植物由来のペプトンは、米、イモ、栗、タピオカ、キャッサバ、エンドウ豆、ソラマメ、豆科植物および/またはその混合物を含む一群から選択され、前記動物由来のペプトンは、肉ペプトンから選択される方法。 - 請求項1に記載の方法であって、前記非アレルギー性培地は、複雑な多糖類に由来するグルコースおよび/または単糖もしくは二糖から選択される少なくとも一つの物質を含み、前記グルコースは、イモデンプン、またはテンサイもしくはサトウキビのショ糖に由来する方法。
- 請求項1に記載の方法であって、前記非アレルギー性培地は、イモデンプン、またはテンサイもしくはサトウキビのショ糖に由来する前記グルコースと、前記肉ペプトンを少なくとも一つと、米、イモ、栗、タピオカ、キャッサバ、エンドウ豆、ソラマメ、豆科植物および/またはその混合物を含む一群から選択される前記植物由来のペプトンを少なくとも一つとを含む方法。
- 請求項1に記載の方法であって、前記非アレルギー性培地と接触している前記バクテリアは、醗酵工程およびそれに続く冷凍乾燥工程の対象となる方法。
- 請求項1に記載の方法であって、得られた前記プロバイオティックバクテリア培養物は、検出限界以下のアレルゲンの量:グルコースは3ppm以下、ラクトースは7ppm以下およびラクトグロブリンは0.05ppm以下、を含有する方法。
- セリアック病に侵された人であって、グルテンおよび/または乳製品のアレルギー物質に特に敏感な人のための食料品または医薬品製剤の生成方法であって、
少なくとも一つの非アレルギー性プロバイオティックバクテリア培養物を使うことを含み、
前記培養物のプロバイオティックバクテリアは、以下の表1のプロバイオティックバクテリア株を含む一群から選択され、
前記培養物は、二次的もしくは意図しない汚染によるアレルゲンの痕跡を取り除くために酵素による前処理をされた非アレルギー性培地を介して前記バクテリアを生成する工程を含む手段により得られ、
前記非アレルギー性培地は、少なくとも一つのペプトンおよび/またはタンパク質加水分解物を含み、前記ペプトンおよび/またはタンパク質分解物は、動物および/または植物由来のペプトンおよび/またはタンパク質分解物を含む一群から選択され、
植物由来の前記ペプトンは、米、イモ、クリ、タピオカ、キャッサバ、エンドウ豆、種々の豆類およびその混合物を含む一群から選択され、動物由来の前記ペプトンは、肉ペプトンから選択される方法。
- 請求項7に記載の方法であって、前記酵素による前処理は少なくとも一つのタンパク質分解酵素および/または少なくとも一つの糖分解酵素の使用を含み、前記タンパク質分解酵素は、トリプシン、キモトリプシン、パンクレアチン、ペプシン、パパインおよびブロメラインを含む一群から選択される、プロテアーゼおよび/またはペプチターゼを含む一群から選択され、前記糖分解酵素は、α−グルコシダーゼおよびβ−グルコシダーゼとα−ガラクトシダーゼおよびβ−ガラクトシダーゼを含む一群から選択される方法。
- 請求項7に記載の方法であって、前記酵素による前処理は、少なくとも一つのプロテアーゼおよび少なくとも一つのグルコシターゼの使用を含み、前記プロテアーゼは、アルカラーゼおよびブロメラインから選択され、前記グルコシダーゼはラクターゼおよびβ−ガラクトシダーゼから選択される方法。
- 請求項7に記載の方法であって、前記酵素による前処理は、アルカラーゼ、ラクターゼおよびブロメラインを順に使用することを含む方法。
- 請求項10に記載の方法であって、前記アルカラーゼと前記非アレルギー性培地は、温度45から55℃において15分から60分の間で、さらにpHが7から8の間、好ましくは7.5±0.20の間で、処理され、前記ラクターゼおよび前記非アレルギー性培地は、温度30から40℃で2時間から6時間の間、pH6から7、好ましくは6.5±0.2で処理され、
前記ブロメラインおよび前記非アレルギー性培地は、温度30から40℃の間で、1時間から6時間の間、pH5から6の間で処理される方法。 - 請求項7に記載の方法であって、酵素による前処理の工程の後には、前記一菌株の醗酵に適したpHの値に是正される工程と、90から145℃の間の温度で前記酵素による前処理に使用された酵素を変型および不活化する加熱工程と、の記菌株による醗酵工程とを含む方法。
- 請求項7に記載の方法であって、前記非アレルギー性培地は、複雑な多糖類の加水分解に由来するグルコースおよび/または単糖もしくは二糖から選択される少なくとも一つの物質を含み、前記グルコースはイモまたは、テンサイもしくはサトウキビのショ糖に由来する方法。
- 請求項7に記載の方法であって、前記非アレルギー性培地は、イモまたは、テンサイもしくはサトウキビのショ糖に由来するグルコースと、少なくとも一つの肉ペプトンと、米、イモ、クリ、タピオカ、キャッサバ、エンドウ豆、種々の豆類およびその混合物を含む一群から選択される少なくとも一つの植物由来のペプトンと、を含む方法。
- 請求項7に記載の方法であって、前記非アレルギー性培地を含有する前記バクテリアは醗酵工程に続いて冷凍乾燥工程の対象である方法。
- 請求項7に記載の方法であって、前記プロバイオティックバクテリア培養物は、検出限界以下のアレルゲン量:グルテンでは3ppm以下、ラクトースでは7ppm以下、β−ラクトグロブリンでは0.05ppm以下、を含有する方法。
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