HK1201692B - Antifungal agent - Google Patents

Description

Antifungal agent

Reference to related applications

This patent application claims priority based on japanese patent application No. 2012-104147, filed on day 4-27 of 2012 and japanese patent application No. 2012-247651, filed on day 11-9 of 2012, the entire disclosures of which are incorporated herein by reference.

Technical Field

The present invention relates to an antibacterial agent that can be used for sterilization of objects such as foods and beverages.

Background

Conventionally, various antibacterial agents containing components derived from various synthetic products or natural products have been proposed in order to suppress the growth and generation of bacteria involved in putrefaction and deterioration during the production or storage of processed foods.

In addition, in recent years, foods are more likely to be derived from natural products than synthetic products due to their safety and increased awareness of safety, and from this background, antibacterial agents containing a large amount of components derived from natural products are commercially available.

For example, patent document 1 discloses a preservative for food which is effective against mold and the like and which is a combination of natural products, polylysine and protamine.

The antibacterial agent containing these natural-origin components exhibits a certain degree of effect on fungi such as mold and yeast. However, many natural ingredients have unique flavor and taste. Therefore, the amount of the additive that can be added to the food is limited, and there is a problem that it is difficult to impart sufficient preservability to the food in consideration of the influence on the flavor of the food.

Therefore, the combined use of natural-derived components and various synthetic products has also been studied.

For example, patent document 2 discloses an antibacterial food preservative characterized by using a polyglycerol fatty acid ester and polylysine in combination. Patent document 3 discloses an antibacterial food preservative characterized by using a combination of a polyglycerin fatty acid ester and protamine. Patent document 4 discloses an antifungal agent using both lecithin and a hydrophilic emulsifier for food.

However, in general, there are few antifungal agents effective for both molds and yeasts. For example, patent document 1 discloses: when polylysine described in patent document 2 and protamine described in patent document 3 are used alone, the effect on fungi is low. In patent document 4, general fungi are sterilized by heating.

Therefore, antifungal agents using natural ingredients that exhibit excellent effects on fungi such as molds and yeasts and that have little effect on the flavor of foods and beverages have been sought.

Documents of the prior art

Patent document

Patent document 1: japanese laid-open patent publication No. 2-107175

Patent document 2: japanese laid-open patent publication No. 6-253797

Patent document 3: japanese laid-open patent publication No. 2-23855

Patent document 4: japanese laid-open patent publication No. 2000-197471

Disclosure of Invention

As a result of intensive studies, the present inventors have found that when a combination of an emblic leafflower fruit plant or a treated product thereof and a fatty acid ester is applied to a food or beverage, an excellent antibacterial effect against fungi such as mold and yeast can be exerted, and when a combination of a hop extract is further applied to an emblic leafflower fruit plant or a treated product thereof and a fatty acid ester, a remarkable antibacterial effect can be exerted. The present invention is based on this finding.

Accordingly, an object of the present invention is to provide an antifungal agent which effectively inhibits the proliferation of bacteria, particularly fungi such as mold and yeast, which are involved in the contamination of objects such as foods and beverages.

Specifically, the following invention is provided.

(1) An antifungal agent comprises Phyllanthus emblica plant or treated product thereof and fatty acid esters.

(2) The antifungal agent according to (1), which further comprises ethanol.

(3) The antifungal agent according to (1) or (2), further comprising a hop extract.

(4) A method for producing a food or drink with a reduced risk of fungal growth, which comprises adding an Emblica officinalis plant or a treated product thereof and a fatty acid ester to the food or drink.

(5) The method for producing a food or drink according to (4), further comprising adding ethanol.

(6) The method for producing a food or drink according to (4) or (5), further comprising adding a hop extract.

(7) A method for inhibiting fungi proliferation in food and drink comprises adding plant of Phyllanthus emblica or its processed product and fatty acid ester into food and drink.

(8) The method for inhibiting the growth of fungi in foods and beverages according to (7), which further comprises adding a hop extract to the foods and beverages.

(9) Use of a combination of a plant containing Phyllanthus emblica or a treated product thereof and a fatty acid ester as an antibacterial agent.

(10) The use as described in (9), wherein the above combination further comprises hop extract.

According to the present invention, the growth of various fungi, particularly fungi such as mold and yeast, remaining in the object such as food and drink can be effectively suppressed. The antibacterial agent of the present invention is also advantageous in that it has little effect on the flavor of foods and beverages.

Detailed Description

The antifungal agent of the present invention is characterized by comprising an emblic leafflower fruit plant or a treated product thereof and a fatty acid ester. The antifungal agent of the present invention can be advantageously used for inhibiting the growth of spoilage bacteria, particularly mold or yeast, which cause deterioration such as deterioration or odor, by acting on a subject.

The antifungal agent of the present invention can be used for fungi such as mold and yeast, and preferable examples of the fungi include: cladosporium (A) and (B)Cladosporium cladosporioidesEtc.), Aspergillus (Aspergillus nigerEtc.), Penicillium genus (Penicillium glabrumEtc. of the genus Pichia (Pichia)Pichia anomalaEtc.), Saccharomyces (Saccharomyces cerevisiaeEtc.) and the like.

The Phyllanthus emblica (Amla) used in the present invention is known by the chemical namePhyllanthus embilicaIs named asEmblica officinalis GaertnThe English name isEmblicmyrobalanAnd deciduous trees (medium-low trees) of the genus Phyllanthus of the family Euphorbiaceae, such as those having Japanese names コミカンソウ, ユカン, インドスグリ, or アンマロク.

The antifungal agent of the present invention can be applied to Phyllanthus emblica plants as it is, or to various treated products of Phyllanthus emblica plants.

Examples of the phyllanthus emblica plant include: flowers, fruits, leaves, stems, roots, xylem, preferably the fruit of emblic leafflower. Here, the emblic fruit refers to a fruit having flesh grown on a tree of the emblic fruit. The fruit of emblic leafflower fruit used in the present invention is not particularly limited, and may be any of unripe fruit and fully ripe fruit.

The treated product of the plant body of emblic leafflower fruit includes various treated products obtained by subjecting an emblic leafflower fruit plant body to physical treatment, chemical treatment or biological treatment, more specifically, a pressed product, a dried product, a pulverized product or an extracted product.

The treatment of the plant body of emblic leafflower fruit can be carried out by using a known apparatus, such as pressing treatment, drying treatment (sun-drying, air-drying, freeze-drying, etc.), pulverizing treatment, or extraction treatment, either singly or in combination of plural kinds.

The extraction treatment may be any of various extraction treatments generally used in the field of food and drink processing. Specific examples of the extraction treatment include: solvent extraction, gas stream extraction, press extraction, etc., and solvent extraction or press extraction is simple and convenient, and thus is preferably used. The extract may be subjected to solid-liquid separation (adsorption, filtration, centrifugal separation, etc.), concentration, purification, and the like, as necessary. In addition, the extraction-processed product may be subjected to a second extraction operation after the first extraction operation. The specific conditions and method of the extraction operation may be appropriately selected depending on the kind or amount of the emblic leafflower fruit plant body.

As the extraction solvent used in the extraction treatment, water, ethanol, or a mixed solvent of water and ethanol at an arbitrary ratio is preferably used from the viewpoint of use in foods and beverages.

The ethanol concentration of the mixed solvent is preferably 1 to 99.9% by volume, more preferably 2 to 60% by volume, and still more preferably 5 to 30% by volume.

Specific examples of the extraction procedure include a method in which the fruit of Phyllanthus emblica is immersed in an extraction solvent at 0 to 50 ℃ and stirred for 1 minute to 24 hours, followed by filtration or centrifugation. Here, conditions such as temperature and time for extraction are not particularly limited, and those skilled in the art can appropriately select and set the conditions according to the part and amount of the emblic leafflower fruit plant body.

The treated product of the emblic leafflower fruit plant of the present invention can be obtained by the above-described procedure, and a commercially available product can be used. As the treated product of the emblic leafflower fruit plant body, for example, a dried product or a paste may be used. The fruit juice obtained by squeezing the emblic leafflower fruit and the extract obtained by extracting the emblic leafflower fruit with water are commercially available as dry powders, and can be easily obtained.

The content of the emblic leafflower fruit plant or the treated product thereof in the antifungal agent of the present invention is preferably 0.1 to 2% by weight, more preferably 0.2 to 2% by weight, further preferably 0.2 to 1% by weight, and particularly preferably 0.25 to 1% by weight, based on the total weight of the antifungal agent, in terms of dry weight. This content is particularly advantageous in the case where the emblic leafflower fruit plant body or the processed product thereof is an emblic leafflower fruit juice or an aqueous extract of the fruit of emblic leafflower.

The fatty acid ester of the present invention is not particularly limited, and is preferably at least one selected from the group consisting of sucrose fatty acid esters, monoglyceride fatty acid esters, sorbitan fatty acid esters, and polyglycerin fatty acid esters, and more preferably a sucrose fatty acid ester or a monoglyceride fatty acid ester. In addition, in view of enhancing the antifungal effect against fungi, the fatty acid in the sucrose fatty acid ester is preferably a fatty acid having 12 to 16 carbon atoms, and the fatty acid in the monoglyceride fatty acid ester is preferably a fatty acid having 8 to 12 carbon atoms. In addition, the fatty acid esters of the present invention are particularly preferably sucrose myristate, in view of suppressing the influence on the flavor when added to foods and beverages to a low level.

The content of the fatty acid esters in the antifungal agent of the present invention is preferably 0.05 to 1% by weight, more preferably 0.1 to 1% by weight, based on the total weight of the antifungal agent, based on the dry weight.

The weight ratio of the emblic leafflower fruit plant or the treated product thereof to the fatty acid ester in the antifungal agent of the present invention is not particularly limited, and the fatty acid ester is preferably adjusted to 0.025 to 10 parts by weight, more preferably 0.025 to 5 parts by weight, further preferably 0.1 to 5 parts by weight, and particularly preferably 0.5 to 4 parts by weight, based on, for example, 1 part by weight of the emblic leafflower fruit plant on a dry weight basis.

In view of improvement of antibacterial properties, the antifungal agent of the present invention preferably further contains an aqueous organic solvent such as ethanol. The content of ethanol in the antifungal agent of the present invention is not particularly limited, but is preferably 30 to 90% by weight, and more preferably 40 to 80% by weight.

The antifungal agent of the present invention preferably comprises a hop extract. As used herein, "hops extract" refers to the extract of hops (referring to the plant marigold), and is used in the sense of including isomerized hops extract obtained by isomerizing hops extract, and reduced isomerized hops extract obtained by reducing iso-alpha acids with a reducing agent.

The hop extract contains acidic resin components such as alpha acids (humulones) and beta acids (lupulones). The isomerized hop extract contains acidic resin components such as iso-alpha acids (isohumulones). In the present invention, "alpha acids, humulones" are used in the meaning including humulone, cohumulone, adhumulone, posthumulone and prohumulone. In the present invention, the "beta acids and lupulones" are used in the meaning including lupulone, adlupulone, colupulone, post-lupulone and pre-lupulone. In the present invention, the terms "isoalpha acids and isohumulones" include isohumulone, isoadhumulone, isocohumulone, isohumulone, isoprehumulone, Rho-isohumulone, Rho-isocohumulone, tetrahydro-isocohumulone, hexahydro-isohumulone, hexahydro-isocohumulone, and hexahydro-isocohumulone. Although cis-and trans-stereoisomers are present in isohumulones, unless otherwise specified, these stereoisomers are used in a meaning including both. According to one embodiment of the present invention, the hop extract preferably contains 10 to 60 wt% of alpha acids and 10 to 60 wt% of beta acids.

The kind of hop is not particularly limited, and any kind of hop can be used, and examples thereof include: bilun (Butilon), Gold (Brewer Gold), Cassega (Cascade), Knick (Chinook), Greents (Cluster), East Kent Golding (East Kent Gold), Forger (Fuggles), Hallartau (hallerau), Huffman (Mount Hood), North brewing (Northan Brewer), Peler (Perle), Saaz (Saaz), Steriline (Styran), Tattnage (Tettnanger), William (Willemate), and the like.

The hop extract of the present invention can be prepared by extracting natural hops, and commercially available hop extracts can be used. The hop extraction method of the present invention is not particularly limited, and examples thereof include: hot water extraction, steam extraction, extraction using an organic solvent such as ethanol or acetone or a mixture thereof, extraction using an aqueous solution, supercritical extraction using carbon dioxide or the like, and the like, preferably supercritical extraction using carbon dioxide.

The extract obtained by the above method may be used as it is in the present invention, or a diluted extract, a concentrated extract, or a diluted concentrated extract may be used. According to a preferred form of the invention, the hop extract is a concentrate or a dilution of a concentrate of the extract obtained by the above-mentioned process.

The method for concentrating the extract obtained by the above method is not particularly limited, and examples thereof include: concentration under reduced pressure, distillation, ultrafiltration, etc., preferably concentration under reduced pressure. The content of the hop extract in the antifungal agent of the present invention is not particularly limited, but is preferably 0.025 to 0.5% by weight, and more preferably 0.025 to 0.05% by weight.

The solvent and the like used for dilution are not particularly limited, and a known solvent can be used. In addition, in the case of dilution, a surfactant or the like may be used in view of improvement in solubility.

The antifungal agent of the present invention may contain pharmaceutically or food hygienically acceptable additives in addition to the above. The additive is not particularly limited, and examples thereof include: preserving material, antioxidant, thickening stabilizer, emulsifier, dietary fiber, pH regulator, etc.

In addition, the antifungal agent of the present invention may contain a chelating agent. The chelating agent is not particularly limited, and examples thereof include: organic acids such as acetic acid, citric acid, tartaric acid, malic acid, phosphoric acid, lactic acid, gluconic acid, and phytic acid, and citric acid is preferable.

As described above, the antifungal agent of the present invention can be regulated in the form of a composition containing a plant of emblic leafflower fruit or a treated product thereof and a fatty acid ester as active ingredients. However, when the Phyllanthus emblica plant or its processed product and the fatty acid ester are used together, they may be used separately. Thus, according to another aspect of the present invention, there is provided an antifungal composition comprising a plant material of Phyllanthus emblica or a treated product thereof and fatty acid esters, wherein the plant material and the fatty acid esters are added to a subject simultaneously, sequentially or separately. In addition, according to another preferred embodiment of the present invention, there is provided an antifungal combination preparation comprising an emblic leafflower fruit plant or a treated product thereof, a fatty acid ester and a hop extract, which are simultaneously, sequentially or separately added to a subject. In another aspect, there is provided a combination of a plant of emblic leafflower fruit or a treated product thereof and a fatty acid ester as an antibacterial agent. In another preferred embodiment, there is provided a combination of a plant of Phyllanthus emblica or a treated product thereof, a fatty acid ester and a hop extract as an antibacterial agent. The amount of the combined preparation of the present invention to be used and the method of use can be set in accordance with the amount of the antifungal agent of the present invention to be used and the method of use.

The antifungal agent of the present invention can be produced by appropriately mixing the above-mentioned components and other components, which are represented by emblic leafflower plant bodies or treated products thereof, fatty acid esters, and hop extract, in a known manner according to the form of the formulation. Therefore, according to one embodiment of the present invention, there is provided a method for producing an antifungal agent, which comprises mixing a Phyllanthus emblica plant or a treated product thereof with a fatty acid ester. In addition, according to the above preferred embodiment, the method for producing an antifungal agent further comprises mixing the hop extract. In another aspect, there is provided a use of a plant body of emblic leafflower fruit or a treated product thereof and a fatty acid ester in a method for producing an antifungal agent. In another preferred embodiment, there is provided a method for producing an antifungal agent, which comprises applying an emblic leafflower fruit plant or a treated product thereof, a fatty acid ester, and a hop extract to the plant.

The antifungal agent of the present invention can be added to a target food or drink to inhibit the growth of spoilage bacteria, particularly fungi such as mold and yeast. Thus, according to the present invention, there is provided a method for producing a food or drink having a reduced risk of fungal growth, which comprises adding an emblic leafflower fruit plant or a processed product thereof and a fatty acid ester to the food or drink. Further, according to a preferred embodiment of the present invention, there is provided a method for producing a food or drink having a reduced risk of fungal growth, the method comprising adjusting the concentration of an emblic leafflower plant or a processed product thereof in the food or drink, and adjusting the concentration of the emblic leafflower plant or a processed product thereof in the food or drink. In this production method, the Phyllanthus emblica plant or the treated product thereof and the fatty acid ester can be adjusted to an amount effective for inhibiting the growth of fungi. Specifically, a method for producing a food or drink having a reduced risk of fungal growth is provided, wherein the concentration of an emblic leafflower plant or a treated product thereof in the food or drink is preferably adjusted to 0.001 to 0.1 wt%, more preferably 0.002 to 0.1 wt%, and still more preferably 0.0025 to 0.05 wt% on a dry basis, and the concentration of a fatty acid ester in the food or drink is preferably adjusted to 0.025 to 10 parts by weight, more preferably 0.025 to 5 parts by weight, still more preferably 0.1 to 5 parts by weight, and particularly preferably 0.5 to 4 parts by weight, based on 1 part by weight of the emblic leafflower plant.

In a more preferred embodiment of the present invention, the method for producing a food or drink having a reduced risk of fungal growth further comprises adding the hop extract to the food or drink. In this production method, the concentration of the hop extract in the food or beverage is adjusted to, for example, 0.025 to 10 parts by weight, preferably 0.025 to 5 parts by weight, more preferably 0.025 to 1 part by weight, and still more preferably 0.025 to 0.5 parts by weight, based on 1 part by weight of the emblic leafflower fruit plant.

The "adjustment" of the concentration of the emblic leafflower plant or the processed product thereof or the concentration of the fatty acid ester in the food or beverage may be performed by adding the emblic leafflower plant or the processed product thereof and the fatty acid ester to the original food or beverage in consideration of the concentration of the emblic leafflower plant or the processed product thereof and the fatty acid ester originally contained in the original food or beverage, or may be performed by adding any one of the emblic leafflower plant or the processed product thereof or the fatty acid ester, or may be performed without adding any one of the emblic leafflower plant or the processed product thereof or the fatty acid ester. Further, it is also possible to remove the emblic leafflower fruit plant or the processed product thereof, and/or the fatty acid ester from the original food or drink. Typically, the adjustment can be performed by adding the emblic leafflower fruit plant or the processed product thereof, and the fatty acid ester to the original food or drink.

In addition, the phyllanthus emblica plant or the processed product thereof, and/or the fatty acid ester may be added during or after the production of the original food or drink. The Phyllanthus emblica plant or treated product thereof and the fatty acid ester may be added together or separately, and either one of them may be added in advance when they are added separately. When a plurality of emblic leafflower fruit plants or processed products thereof are added, or when a plurality of fatty acid esters are added, the respective components may be added together or may be added separately, and when they are added separately, any one of them may be added first. It goes without saying that when the emblic leafflower fruit plant or the processed product thereof and the fatty acid ester are added, whether or not the addition is necessary or the amount of addition is determined in consideration of the concentrations of the emblic leafflower fruit plant or the processed product thereof and the fatty acid ester originally contained in the original food or drink.

Additionally, the phyllanthus emblica plant body or the processed product thereof, and-Or fatty acid esters, the method of addition is not particularly limited, and the method of mixing in the object, coating on the surface of the object, spraying, or the like can be appropriately selected. For example, when the antifungal agent of the present invention is sprayed, the spraying amount may be appropriately selected depending on the amount of the active ingredient and the kind of the object, and in the case of a planar material such as laver, the spraying amount may be 1cm per 1cm, for example²Is 0.005ml or more, preferably 0.01ml or more, and more preferably 0.025ml or more.

The adjustment of the concentration of the hop extract in the food or beverage and the addition of the hop extract to the food or beverage can be carried out according to the above-mentioned addition method with respect to the emblic leafflower plant or the processed product thereof and the fatty acid esters.

The object to which the antifungal agent of the present invention is added is not particularly limited, and the antifungal agent can be applied to foods and beverages as described above, and also to surfaces of food products such as pharmaceuticals, cleaning products, tableware, tables, and the like. However, the object to be applied is preferably a food or drink or a pharmaceutical product, and more preferably a food or drink. Thus, according to one aspect of the present invention, there is provided a method for inhibiting the growth of fungi in foods and beverages, which comprises adding a plant of emblic leafflower fruit or a processed product thereof and a fatty acid ester to a food or beverage. In a preferred embodiment of the present invention, the method for inhibiting the growth of fungi further comprises adding a hop extract to the food or drink.

The food or drink of the present invention is not particularly limited, and examples thereof include: japanese snacks such as steamed bread, western snacks such as puff or sponge cake, cooked rice products such as sushi or glutinous rice and small bean rice, soft canned food, fruit juice, soybean milk, etc.

Examples

The present invention is further illustrated by the following examples. However, the present invention is not limited to the examples shown below. In the following description, "%" represents "% by weight".

The following materials were used in the examples below.

Emblic leafflower fruit extract (powder): a rice-grain-tanaka spice Co. The extract is obtained by extracting fruit of Phyllanthus emblica with water and pulverizing.

Emblic leafflower fruit juice (powder): a rice-grain-tanaka spice Co. Juicing fruit of Phyllanthus emblica and powdering.

Sucrose myristate: リョートーシュガーエステル M-1695 (Mitsubishi chemical food Co., Ltd.)

Sucrose laurate: リョートーシュガーエステル L-1695 (Mitsubishi chemical food Co., Ltd.)

Sucrose palmitate: リョートーシュガーエステル P-1670 (Mitsubishi chemical food Co., Ltd.)

Green tea extract: GUARDIAN green tea extract: danisco corporation

Glycerin fatty acid ester (C10): シンコースーパー 10 (New optical science and technology (シンコーサイエンス) corporation)

Yucca extract: サラキープ ALS (pill pharmaceutical Co., Ltd.). The extract was diluted with 57.2% ethanol to 0.5%.

Example 1: growth inhibition test for Yeast (comparison with fatty acid esters)

Inoculating yeast in a common broth liquid culture medium (Pichia anomala) As the bacterial cells, the number of them was about 10³One per ml. This suspension (5 ml) was placed in an L-shaped tube, and 100. mu.l of a preparation having the following composition was added to carry out a proliferation test. The preparation was subjected to a filter filtration treatment after mixing all the components.

In the experiment, バイオフォトレコーダー TVS062CA (ADVANTEC) was used for shaking culture at 30 ℃ and the increase in absorbance (OD 660nm) was examined.

The compositions of the formulations and the results are shown in table 1, table 2 and table 3. As a result, the absorbance of the culture solution with time (OD value: 660nm) was used as an index, and the higher the value, the higher the growth of the bacteria and the lower the growth inhibitory effect.

[ Table 1]

[ Table 2]

[ Table 3]

As shown in tables 1 to 3, the combination use of an extract derived from the fruit of Phyllanthus emblica (Phyllanthus emblica extract: a product obtained by extracting the fruit of Phyllanthus emblica with water and powdering the extract) and a fatty acid ester exhibits a higher growth inhibitory effect than when they are used alone. In particular, a high effect is exhibited by using a combination of an extract of emblic leafflower fruit and sucrose myristate or an extract of emblic leafflower fruit and monoglyceride (C10).

Example 2: growth inhibition test for Yeast (comparison with antioxidant substance)

Inoculating yeast in a common broth liquid culture medium (Pichia anomala) As the bacterial cells, the number of them was about 10³One per ml. 5ml of the suspension was placed in an L-shaped tube, and the following composition was addedThe proliferation test was performed in 100. mu.l of the preparation (1). The preparation was subjected to a filter filtration treatment after mixing all the components. In the experiment, バイオフォトレコーダー TVS062CA (ADVANTEC) was used for shaking culture at 30 ℃ and the increase in absorbance (OD 660nm) was examined.

The composition of the formulation and the results are shown in table 4. As a result, the absorbance of the culture solution with time (OD value: 660nm) was used as an index, and the higher the value, the higher the growth of the bacteria and the lower the growth inhibitory effect.

[ Table 4]

As shown in table 4, by using both an extract derived from the fruit of emblic leafflower fruit and fatty acid esters, the growth inhibitory effect is higher than that of other antibacterial materials such as green tea extract and yucca extract.

Example 3: yeast growth inhibition test (comparison of composition amounts of extracts derived from Emblica officinalis)

Inoculating yeast in a common broth liquid culture medium (Pichia anomala) As the bacterial cells, the number of them was about 10³One per ml. This suspension (5 ml) was placed in an L-shaped tube, and 100. mu.l of a preparation having the following composition was added to carry out a proliferation test. The preparation was subjected to a filter filtration treatment after mixing all the components. The test was carried out in the same manner as in example 2.

The composition of the formulations and the results are shown in tables 5 and 6. As a result, the absorbance of the culture solution with time (OD value: 660nm) was used as an index, and the higher the value, the higher the growth of the bacteria and the lower the growth inhibitory effect.

[ Table 5]

[ Table 6]

As shown in tables 5 and 6, by using both an extract derived from the fruit of emblic leafflower fruit and fatty acid esters, a higher growth inhibitory effect was exhibited than the case where an equivalent amount of an extract derived from emblic leafflower fruit was used and the case where fatty acid esters were used.

Example 4: growth inhibition test for Yeast (comparison of different treated products based on Phyllanthus emblica)

Inoculating yeast in a common broth liquid culture medium (Pichia anomala) As the bacterial cells, the number of them was about 10³One per ml. This suspension (5 ml) was placed in an L-shaped tube, and 100. mu.l of a preparation having the following composition was added to carry out a proliferation test. The preparation was subjected to a filter filtration treatment after mixing all the components. The test was carried out in the same manner as in example 2. The composition of the formulations and the results are shown in tables 7 and 8. As a result, the absorbance of the culture solution with time (OD value: 660nm) was used as an index, and the higher the value, the higher the growth of the bacteria and the lower the growth inhibitory effect.

[ Table 7]

[ Table 8]

As shown in tables 7 and 8, even when the fruit juice of emblic leafflower fruit is used as the treated product of emblic leafflower fruit, the combination use of the fatty acid ester also shows higher growth inhibitory effect than the case of using them alone.

Example 5: inhibition test for growth of mold

Adding mold into potato glucose agar culture mediumAspergillus niger) To make it reach about 10³CFU/ml, and coating was performed uniformly. After 500. mu.l of each preparation was added thereto, the mixture was cultured, and the development was observed at 30 ℃ for 3 days. The composition of the formulation used and the results are shown in table 9. The results were evaluated in terms of the number of colonies (CFU/ml).

[ Table 9]

The number of colonies in the absence of addition: 26CFU/ml

As shown in table 9, the preparations containing a combination of an extract derived from the fruit of emblic leafflower fruit and fatty acid esters exhibited higher fertility-suppressing effects than the preparations of comparative examples 21 to 24.

Example 6: food additive test (sea weed roll)

The method comprises cooking 150g rice with water 200g by a common cooking machine, mixing 26.5g sushi vinegar (vinegar 20g, granulated sugar 5g, and salt 1.5g) with the cooked rice to obtain vinegar rice, adding 30g portions of vinegar rice cooled to room temperature into a sterilized petri dish with a diameter of 90mm, flattening the surface, placing baked sea weed with a diameter of 60mm × 60mm on the surface, and coating the sea weed with 10 g thallus⁴One/ml to about 10⁵100. mu.l of a culture of the yeast Pichia anomala per ml. After the bacterial liquid is dried, spraying a watch on the bacterial liquid10, 1ml of the preparation was stored at 30 ℃ after covering the dish and sealing the periphery of the dish with a sealing paper. Samples were taken over time and the viable count was measured. The viable cell count is an average value of 2 sampling times per test area and measurement. In the method for measuring the viable cell count, 3 times the amount of phosphate buffer (pH7.2) was added to the total amount of laver and rice, and the mixture was pulverized with a homogenizer (ストマッカー) to prepare a suspension. The suspension was applied to PDA agar medium, cultured at 30 ℃ and the number of colonies was measured.

[ Table 10]

The results are shown in Table 11.

[ Table 11]

Test area	Day 0	Day 2	Day 6
				Experimental example 13	3.4×102	1.9×103	5.1×104
Comparative example 24	2.8×102	2.4×104	7.3×105
				Comparative example 25	1.0×102	2.4×103	1.3×106
Comparative example 26	1.0×102	7.2×102	1.5×106

(Unit: CFU/ml)

As shown in table 11, although an increase in the number of cells was observed after the 2 nd day of storage, the agent obtained by combining the extract derived from the fruit of emblic leafflower fruit and sucrose myristate inhibited the growth, and the effect was more excellent than that of the comparative example. In addition, the spray had no effect on the flavor of the beverage.

Example 7: assay containing hops

Inoculating yeast in a common broth liquid culture medium (Pichia anomala) As the bacterial cells, the number of them was about 10³One per ml. This suspension (5 ml) was placed in an L-shaped tube, and 100. mu.l of a preparation having the following composition was added to carry out a proliferation test. The preparation was subjected to a filter filtration treatment after mixing all the components. The test was carried out in the same manner as in example 2. The composition of the formulation and the results are shown in table 12. As a result, the absorbance of the culture solution with time (OD value: 660nm) was used as an index, and the higher the value, the higher the growth of the bacteria and the lower the growth inhibitory effect.

The hop extract is prepared by supercritical extraction of HPE CO with carbon dioxide₂Extract (Hallertauer Hopffenveredellungs Co.).

[ Table 12]

[ Table 13]

As shown in tables 12 and 13, the hop extract was further contained, and the inhibitory effect was prolonged.

Example 8 food additive test

Cooking 150g of rice with 200g of water by a common cooking machine, mixing 26.5g of sushi vinegar (20 g of vinegar, 5g of granulated sugar, and 1.5g of salt) with the cooked rice to prepare vinegar rice, adding 30g portions of vinegar rice cooled to about room temperature into a sterilized petri dish having a diameter of 90mm, flattening the surface, placing baked sea moss cut to 60mm × 60mm on the flat surface, and applying about 10 g of bacterial cells to the surface of the sea moss⁴One/ml to about 10⁵Yeast of one/mlPichia anomalaThe bacterial suspension (2) was 100. mu.l. After drying the suspension, 1ml of the preparation was sprayed onto each test area shown in tables 10 and 12, and the culture dish was sealed with a sealing paper and then stored at 30 ℃. Samples were taken over time and the viable count was measured. The viable cell count is an average value of 2 sampling times per test area and measurement. In the method for measuring the viable cell count, 3 times the amount of phosphate buffer (pH7.2) was added to the total amount of laver and rice, and the mixture was pulverized with a homogenizer (ストマッカー) to prepare a suspension. The suspension was applied to PDA agar medium, cultured at 30 ℃ and the number of colonies was measured.

The results are shown in Table 14.

[ Table 14]

Test area	Day 0	Day 2	Day 5
				Experimental example 14	2.0×103	2.9×103	1.8×105
Experimental example 15	8.2×102	1.8×103	2.5×104
				Comparative example 24	1.5×103	2.9×104	1.0×106

(Unit: CFU/ml)

As shown in table 14, a preparation obtained by blending an extract derived from the fruit of emblic leafflower fruit with glycerin fatty acid ester and sucrose myristate in combination further contains a hop extract, and further inhibits the proliferation. In addition, the spray had no effect on the flavor of the beverage.

Claims (6)

1. An antifungal agent comprising an aqueous extract of the fruit of Emblica officinalis, fatty acid esters and ethanol, wherein the weight ratio of the aqueous extract of the fruit of Emblica officinalis to the fatty acid esters is 0.025 to 10 parts by weight, based on the dry weight, of the fatty acid esters selected from the group consisting of sucrose myristate, sucrose laurate and glycerin fatty acid ester in which the number of carbon atoms of the fatty acid is 10, to 1 part by weight of the fruit of Emblica officinalis.

2. The antifungal agent according to claim 1, further comprising a hop extract.

3. A method for producing a food or drink having a reduced risk of fungal growth, which comprises adding to the food or drink an aqueous extract of a fruit of Emblica officinalis, a fatty acid ester and ethanol, wherein the weight ratio of the aqueous extract of the Emblica officinalis fruit to the fatty acid ester is 0.025 to 10 parts by weight, based on the dry weight, of the fatty acid ester selected from the group consisting of sucrose myristate, sucrose laurate and glycerin fatty acid ester in which the number of carbon atoms of the fatty acid is 10, to 1 part by weight of the Emblica officinalis fruit.

4. The method for producing a food or drink according to claim 3, further comprising adding a hop extract.

5. A method for inhibiting the growth of fungi in foods and beverages, which comprises adding an aqueous extract of a fruit of Phyllanthus emblica, a fatty acid ester selected from the group consisting of sucrose myristate, sucrose laurate and glycerin fatty acid ester in which the number of carbon atoms of the fatty acid is 10, and ethanol to the foods and beverages, wherein the weight ratio of the aqueous extract of the fruit of Phyllanthus emblica to the fatty acid ester is 0.025 to 10 parts by weight, based on the dry weight, based on 1 part by weight of the fruit of Phyllanthus emblica.

6. The method for inhibiting the growth of fungi in foods and beverages according to claim 5, which further comprises adding a hop extract to the foods and beverages.