JPWO2005094850A1 - 抗菌性組成物 - Google Patents
抗菌性組成物 Download PDFInfo
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- JPWO2005094850A1 JPWO2005094850A1 JP2006511790A JP2006511790A JPWO2005094850A1 JP WO2005094850 A1 JPWO2005094850 A1 JP WO2005094850A1 JP 2006511790 A JP2006511790 A JP 2006511790A JP 2006511790 A JP2006511790 A JP 2006511790A JP WO2005094850 A1 JPWO2005094850 A1 JP WO2005094850A1
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- liquid food
- antibacterial
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- culture
- bacteria
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Abstract
Description
Goepfert, J.M., Chung, K.C., Behavior of salmonellae in sliced luncheon meats, Appl Microbiol, 19, 190-192, 1970 中江悦郎著、乳・肉・卵の科学、弘学出版、p132-137、1996 Kawai Y., Saito, T., Kitazawa, H., and Itoh T., Biosci. Biotech. Biochem.62,22438-40,1998 Shah, N.P.: Some beneficial effects of probiotic bacteria, Bioscience Microflora, 19,2,99-106,2000
(1)発酵乳製品を用いて調製される組成物であって、糖質、タンパク質、および脂質を含み、エネルギー比率が糖質50〜70%、タンパク質4〜25%、脂質20〜30%であり、且つpH4.6以下である、抗菌性組成物、
(2)該発酵乳製品が発酵乳及び/またはナチュラルチーズである、上記(1)に記載の抗菌性組成物、
(3)該組成物100ml中乳酸量が200mg以上である、上記(1)または上記(2)に記載の抗菌性組成物、
(4)該組成物100ml中乳酸量が300mg以上である、上記(1)または上記(2)に記載の抗菌性組成物、
(5)表1、表3または表5のいずれかに記載の配合組成からなる、上記(1)から上記(4)のいずれかに記載の抗菌性組成物、
(6)発酵乳製品を原料に用い、糖質、タンパク質、脂質、ビタミン類およびミネラル類を含む組成物において、該発酵製品を予め溶解し、安定剤を添加後、他の原料と混合、均質化し、殺菌することを特徴とする、抗菌性組成物の製造方法、
(7)該発酵乳製品が発酵乳及び/またはナチュラルチーズである、上記(6)に記載の抗菌性組成物の製造方法、
(8)該発酵乳製品由来のタンパク質が、該組成物中のタンパク質の30重量%以上の割合となるように調製されることを特徴とする、上記(6)または上記(7)に記載の抗菌性組成物の製造方法、
(9)該発酵乳製品由来のタンパク質が、該組成物中のタンパク質の70重量%以上の割合となるように調製されることを特徴とする、上記(6)または上記(7)に記載の抗菌性組成物の製造方法。
タンパク質エネルギー比率=タンパク質(g)×4(kcal/g)÷総エネルギー量(kcal)×100
脂質エネルギー比率=脂質量(g)×9(kcal/g)÷総エネルギー量(kcal)×100
糖質エネルギー比率=糖質(g)×4(kcal/g)÷総エネルギー量(kcal)×100
または糖質エネルギー比率={総エネルギー量(kcal)−(タンパク質エネルギー量(kcal)+脂質エネルギー量(kcal)+食物繊維エネルギー量(kcal))}÷総エネルギー量(kcal)×100
食物繊維のエネルギー量は、日本食品標準成分表(日本国大蔵省印刷局発行)、またはエネルギー換算係数(平成13年厚生労働省告示第98号)に基づき計算することができる。また、糖質量、タンパク質量、脂質量の測定は、当業者に周知の方法によって行うことができる。好ましくは、日本食品標準成分表の記載にしたがって行う。食物繊維量の測定は、上記日本食品標準成分表に記載されたプロスキー変法(酵素‐重量法)またはHPLC法を組み合わせた方法(AOAC Official Methods of Analysis (2002))によって行うことができる。
なお、本明細書において引用された全ての先行技術文献は、参照として本明細書に組み入れられる。
病原菌に対する酸性流動食の抗菌作用を検討した。試験菌として、Escherichia coli IFO 3972 (大腸菌)、Staphylococcus aureus subsp. aureus IFO 12732 (黄色ブドウ球菌)、Pseudomonas aeruginosa NBRC 13275 (緑膿菌)、Staphylococcus aureus 11D 1677 (MRSA)、Streptococcus mutans IFO 13955(虫歯菌)を用いた。虫歯菌はトリプトソイ寒天培地(栄研化学社製)を用い、他の試験菌は普通寒天培地(栄研化学社製)を用いて培養後、得られた菌体を滅菌生理食塩水に懸濁し、1mlあたりの菌数が約108−109となるように調製し、菌液とした。酸性流動食は、表1に示す配合により調製した酸性流動食を用い、対照に表2に示す組成の中性流動食(メイバランス、明治乳業(株))と発酵乳調製液を使用した。発酵乳調製液は、クワルク(発酵乳製品)に無菌蒸留水を添加し、表1に示す配合により調製した上記酸性流動食中のクワルク濃度(33g/100ml)と同じ濃度に調製した。100℃、10分の熱処理を行って乳酸菌を殺菌して使用した。なお、クワルクの製造法は以下の通りである。まず、脱脂乳に対し1%の乳酸菌スターター(Lactobacillus bulgaricus及びStreptococcus thermophilusの混合スターター)を接種し、35℃で16時間発酵を行った。得られたカードをクワルクセパレーターにかけ、ホエーを分離することで、タンパク質約13%、脂質0.3%、糖質約5%、全固形分約19%のクワルクを得た。また、調整油脂は、パルミチン酸、オレイン酸、リノール酸、リノレン酸、エイコサペンタエン酸、ドコサヘキサエン酸等の脂肪酸を含み、脂肪酸組成中、二重結合を有する脂肪酸の割合が25%、n-6/n-3が7.4%である。
酸性流動食の抗菌作用が確認されたことから、酸性流動食の成分組成について調べた。中性流動食、酸性流動食、発酵乳調製液の組成を表2に示す。中性流動食にはpH調製用にクエン酸が含まれているがその他の有機酸はほとんど含まれていない。発酵乳調製液には乳酸発酵による乳酸が405.1mg/100ml含まれていた。酸性流動食には発酵乳調製液よりも約2倍の乳酸が含まれていたが、これは、流動食として必要なカルシウム量を確保する目的で乳酸カルシウムが添加されているためである。酸性流動食と発酵乳調製液には、乳酸以外の主要有機酸として、クエン酸、酢酸が多く含まれている(表2)。
上述のとおり、各種細菌に対する酸性流動食の抗菌作用が確認されたが、さらに、Helicobacter pylori ATCC43504(ピロリ菌)およびClostridium difficile JCM1296(デイフィシル菌)に対する抗菌作用を検討した。ピロリ菌はグラム陰性菌であり、ディフィシル菌はグラム陽性菌である。ピロリ菌に対する抗菌作用の検討は、以下のように行った。まず、羊血液寒天培地(栄研化学社製)を用い、35℃で3日間微好気培養した後、滅菌生理食塩水に懸濁し、1mlあたりの菌数が約107〜108となるように調製し、菌液とした。酸性流動食4.5mlおよび対照として滅菌生理食塩水、5%ウマ血清加ブルセラブロス4.5mlにピロリ菌を0.5ml添加し、35℃、微好気条件下、培養した。培養開始後、3,6,24時間後、サンプリングを行い、生菌数を測定した。生菌数の測定は、以下のとおり行った。試料を滅菌生理食塩水で適宜希釈し、羊血液寒天培地(栄研化学社製)に塗沫した。35℃で5日間微好気条件下、培養した後、発育したコロニー数を計測した。また、ディフィシル菌に対する抗菌作用の検討は、以下のように行った。ディフィシル菌は、GAM寒天培地(日本製薬社製)を用い、37℃で15日間嫌気培養後、滅菌生理食塩水に懸濁し、1mlあたりの菌数が約108〜109となるように調製し、菌液とした。酸性流動食及び対照100ml中に菌液を1ml添加し、37℃、嫌気条件下、培養した。培養開始後、3,6,24時間後、サンプリングを行い、生菌数(嫌気性細菌数)を測定した。ディフィシル菌生菌数の測定は、次の通り行った。試料をSCDLP培地(日本製薬社製)で適宜希釈し、嫌気性細菌数を、GAM寒天培地(日本製薬社製)を用いた混釈平板培養法により、35℃、5〜6日間嫌気条件下、培養した後、発育したコロニー数を計測した。
さらに上記実施例2と同様に、中性流動食に乳酸を添加してディフィシル菌に対する抗菌力を検討したところ、乳酸0.125ml添加(pH6.1)では殆ど抗菌力が見られなかったが、乳酸1ml添加では、抗菌作用が確認された(図6)。
表3の配合に基づき、上記酸性流動食と組成の異なる酸性流動食(以下、「酸性流動食2」とする)を調製し、該酸性流動食2のグラム陽性菌に対する抗菌力について、検討した。酸性流動食2の組成を表4に示す。
さらに別の酸性流動食として、表5に示す配合により酸性流動食3を調製した。本実施例の酸性流動食、酸性流動食2、酸性流動食3のエネルギー比率を表6に示す。
Claims (10)
- 発酵乳製品を用いて調製される組成物であって、糖質、タンパク質、および脂質を含み、エネルギー比率が糖質50〜70%、タンパク質4〜25%、脂質20〜30%であり、且つpH4.6以下である、抗菌性組成物。
- 該発酵乳製品が発酵乳及び/またはナチュラルチーズである、請求項1に記載の抗菌性組成物。
- 該組成物100ml中乳酸量が200mg以上である、請求項1または請求項2に記載の抗菌性組成物。
- 該組成物100ml中乳酸量が300mg以上である、請求項1または請求項2に記載の抗菌性組成物。
- 脂質として植物由来油脂を含む、請求項1から請求項4のいずれかに記載の抗菌性組成物
- 表1、表3または表5のいずれかに記載の配合組成からなる、請求項1から請求項5のいずれかに記載の抗菌性組成物。
- 発酵乳製品を原料に用い、糖質、タンパク質、および脂質を含む組成物において、該発酵製品を他の原料と混合、均質化し、殺菌することを特徴とする、抗菌性組成物の製造方法。
- 該発酵乳製品が発酵乳及び/またはナチュラルチーズである、請求項7に記載の抗菌性組成物の製造方法。
- 該発酵乳製品由来のタンパク質が、該組成物中のタンパク質の30重量%以上の割合となるように調製されることを特徴とする、請求項7または請求項8に記載の抗菌性組成物の製造方法。
- 該発酵乳製品由来のタンパク質が、該組成物中のタンパク質の70重量%以上の割合となるように調製されることを特徴とする、請求項7または請求項8に記載の抗菌性組成物の製造方法。
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US8241690B2 (en) | 2008-11-14 | 2012-08-14 | Kraft Foods Global Brands Llc | Method of making fresh cheese with enhanced microbiological safety |
JP5946642B2 (ja) * | 2009-11-30 | 2016-07-06 | 株式会社明治 | 小腸に良い栄養組成物 |
EP2455094A1 (en) * | 2010-11-11 | 2012-05-23 | Nestec S.A. | Non-replicating probiotic micro-organisms protect children against gastrointestinal infections |
BR112013015255A2 (pt) * | 2010-12-17 | 2016-09-13 | Gervais Danone Sa | cepas de lactococcus lactis para uso em aperfeiçoamento de condição digestiva |
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US9642362B2 (en) * | 2012-04-16 | 2017-05-09 | Cascades Canada Ulc | Antimicrobial compositions and uses thereof |
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JP6099246B2 (ja) * | 2012-10-31 | 2017-03-22 | 勝美 佃 | 体臭抑制用皮膚外用組成物の製造方法 |
CN104605463A (zh) * | 2015-01-19 | 2015-05-13 | 吉林大学 | 一种提高尼生素抗革兰氏阳性菌作用的增效剂 |
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AU2005228768B2 (en) | 2010-05-13 |
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