JP2014068599A - Method of producing royal jelly having lactobacillus proliferation promoting action - Google Patents
Method of producing royal jelly having lactobacillus proliferation promoting action Download PDFInfo
- Publication number
- JP2014068599A JP2014068599A JP2012217513A JP2012217513A JP2014068599A JP 2014068599 A JP2014068599 A JP 2014068599A JP 2012217513 A JP2012217513 A JP 2012217513A JP 2012217513 A JP2012217513 A JP 2012217513A JP 2014068599 A JP2014068599 A JP 2014068599A
- Authority
- JP
- Japan
- Prior art keywords
- royal jelly
- pancreatin
- act
- bacillus subtilis
- examples
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 229940109850 royal jelly Drugs 0.000 title claims abstract description 86
- 230000001737 promoting effect Effects 0.000 title claims abstract description 23
- 238000000034 method Methods 0.000 title abstract description 14
- 241000186660 Lactobacillus Species 0.000 title abstract 3
- 229940039696 lactobacillus Drugs 0.000 title abstract 3
- 230000035755 proliferation Effects 0.000 title abstract 3
- 244000063299 Bacillus subtilis Species 0.000 claims abstract description 30
- 235000014469 Bacillus subtilis Nutrition 0.000 claims abstract description 30
- 108010019160 Pancreatin Proteins 0.000 claims abstract description 30
- 108091005804 Peptidases Proteins 0.000 claims abstract description 30
- 229940055695 pancreatin Drugs 0.000 claims abstract description 30
- 239000000203 mixture Substances 0.000 claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 claims abstract description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 58
- 241000894006 Bacteria Species 0.000 claims description 40
- 239000004310 lactic acid Substances 0.000 claims description 29
- 235000014655 lactic acid Nutrition 0.000 claims description 29
- 102000035195 Peptidases Human genes 0.000 claims description 25
- 230000009471 action Effects 0.000 claims description 10
- 239000004365 Protease Substances 0.000 abstract description 5
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 abstract description 5
- 102000004190 Enzymes Human genes 0.000 description 18
- 108090000790 Enzymes Proteins 0.000 description 18
- 229940088598 enzyme Drugs 0.000 description 18
- 235000013305 food Nutrition 0.000 description 15
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 12
- -1 diethylaminoethyl group Chemical group 0.000 description 10
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 9
- 230000000694 effects Effects 0.000 description 8
- 239000003814 drug Substances 0.000 description 6
- 239000006872 mrs medium Substances 0.000 description 6
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 5
- 150000001720 carbohydrates Chemical class 0.000 description 5
- 238000004587 chromatography analysis Methods 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 5
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 4
- 235000015165 citric acid Nutrition 0.000 description 4
- 238000004108 freeze drying Methods 0.000 description 4
- 238000001641 gel filtration chromatography Methods 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 3
- 229930091371 Fructose Natural products 0.000 description 3
- 239000005715 Fructose Substances 0.000 description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 241000282412 Homo Species 0.000 description 3
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 3
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- 210000001015 abdomen Anatomy 0.000 description 3
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 3
- 239000000872 buffer Substances 0.000 description 3
- 230000009849 deactivation Effects 0.000 description 3
- 235000014113 dietary fatty acids Nutrition 0.000 description 3
- 239000003937 drug carrier Substances 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 3
- 229930195729 fatty acid Natural products 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 235000011187 glycerol Nutrition 0.000 description 3
- 230000000415 inactivating effect Effects 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 239000008101 lactose Substances 0.000 description 3
- 235000010755 mineral Nutrition 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 229920001542 oligosaccharide Polymers 0.000 description 3
- 229920001277 pectin Polymers 0.000 description 3
- 235000010987 pectin Nutrition 0.000 description 3
- 239000001814 pectin Substances 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 239000003381 stabilizer Substances 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- 239000004094 surface-active agent Substances 0.000 description 3
- 239000002562 thickening agent Substances 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 2
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 244000215068 Acacia senegal Species 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 2
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- 229920002307 Dextran Polymers 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 241000194032 Enterococcus faecalis Species 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 2
- 239000004471 Glycine Substances 0.000 description 2
- 229920000084 Gum arabic Polymers 0.000 description 2
- 102000008100 Human Serum Albumin Human genes 0.000 description 2
- 108091006905 Human Serum Albumin Proteins 0.000 description 2
- 150000008575 L-amino acids Chemical class 0.000 description 2
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 2
- 240000001046 Lactobacillus acidophilus Species 0.000 description 2
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- 229930195725 Mannitol Natural products 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 229920003171 Poly (ethylene oxide) Polymers 0.000 description 2
- 239000002202 Polyethylene glycol Substances 0.000 description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 235000010489 acacia gum Nutrition 0.000 description 2
- 239000000205 acacia gum Substances 0.000 description 2
- 150000001450 anions Chemical class 0.000 description 2
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- 125000000484 butyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001768 cations Chemical class 0.000 description 2
- 229920002678 cellulose Chemical class 0.000 description 2
- 239000001913 cellulose Chemical class 0.000 description 2
- 239000002738 chelating agent Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- CVSVTCORWBXHQV-UHFFFAOYSA-N creatine Chemical compound NC(=[NH2+])N(C)CC([O-])=O CVSVTCORWBXHQV-UHFFFAOYSA-N 0.000 description 2
- 102000038379 digestive enzymes Human genes 0.000 description 2
- 108091007734 digestive enzymes Proteins 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 125000001495 ethyl group Chemical group [H]C([H])([H])C([H])([H])* 0.000 description 2
- 239000000945 filler Substances 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 235000012041 food component Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 235000013922 glutamic acid Nutrition 0.000 description 2
- 239000004220 glutamic acid Substances 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 230000002209 hydrophobic effect Effects 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 238000004255 ion exchange chromatography Methods 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 239000007951 isotonicity adjuster Substances 0.000 description 2
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 2
- 210000002429 large intestine Anatomy 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 239000000594 mannitol Substances 0.000 description 2
- 235000010355 mannitol Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- GLDOVTGHNKAZLK-UHFFFAOYSA-N octadecan-1-ol Chemical compound CCCCCCCCCCCCCCCCCCO GLDOVTGHNKAZLK-UHFFFAOYSA-N 0.000 description 2
- 150000002482 oligosaccharides Chemical class 0.000 description 2
- 239000008194 pharmaceutical composition Substances 0.000 description 2
- 125000001997 phenyl group Chemical group [H]C1=C([H])C([H])=C(*)C([H])=C1[H] 0.000 description 2
- 229920001223 polyethylene glycol Polymers 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 238000000746 purification Methods 0.000 description 2
- 239000012264 purified product Substances 0.000 description 2
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 2
- 230000009257 reactivity Effects 0.000 description 2
- 238000004366 reverse phase liquid chromatography Methods 0.000 description 2
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 125000004079 stearyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 229920001285 xanthan gum Polymers 0.000 description 2
- 235000010493 xanthan gum Nutrition 0.000 description 2
- 239000000230 xanthan gum Substances 0.000 description 2
- 229940082509 xanthan gum Drugs 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- KIUKXJAPPMFGSW-DNGZLQJQSA-N (2S,3S,4S,5R,6R)-6-[(2S,3R,4R,5S,6R)-3-Acetamido-2-[(2S,3S,4R,5R,6R)-6-[(2R,3R,4R,5S,6R)-3-acetamido-2,5-dihydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-2-carboxy-4,5-dihydroxyoxan-3-yl]oxy-5-hydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylic acid Chemical compound CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@H](O3)C(O)=O)O)[C@H](O)[C@@H](CO)O2)NC(C)=O)[C@@H](C(O)=O)O1 KIUKXJAPPMFGSW-DNGZLQJQSA-N 0.000 description 1
- JNYAEWCLZODPBN-JGWLITMVSA-N (2r,3r,4s)-2-[(1r)-1,2-dihydroxyethyl]oxolane-3,4-diol Chemical compound OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O JNYAEWCLZODPBN-JGWLITMVSA-N 0.000 description 1
- LNAZSHAWQACDHT-XIYTZBAFSA-N (2r,3r,4s,5r,6s)-4,5-dimethoxy-2-(methoxymethyl)-3-[(2s,3r,4s,5r,6r)-3,4,5-trimethoxy-6-(methoxymethyl)oxan-2-yl]oxy-6-[(2r,3r,4s,5r,6r)-4,5,6-trimethoxy-2-(methoxymethyl)oxan-3-yl]oxyoxane Chemical compound CO[C@@H]1[C@@H](OC)[C@H](OC)[C@@H](COC)O[C@H]1O[C@H]1[C@H](OC)[C@@H](OC)[C@H](O[C@H]2[C@@H]([C@@H](OC)[C@H](OC)O[C@@H]2COC)OC)O[C@@H]1COC LNAZSHAWQACDHT-XIYTZBAFSA-N 0.000 description 1
- FVVCFHXLWDDRHG-UPLOTWCNSA-N (2s,3r,4s,5r,6r)-2-[(2r,3s,4r,5r,6r)-6-[(2s,3s,4s,5r)-3,4-dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)[C@@H](CO)O1 FVVCFHXLWDDRHG-UPLOTWCNSA-N 0.000 description 1
- QHBZHVUGQROELI-SOFGYWHQSA-N (E)-10-hydroxydec-2-enoic acid Chemical compound OCCCCCCC\C=C\C(O)=O QHBZHVUGQROELI-SOFGYWHQSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 125000000022 2-aminoethyl group Chemical group [H]C([*])([H])C([H])([H])N([H])[H] 0.000 description 1
- BFSVOASYOCHEOV-UHFFFAOYSA-N 2-diethylaminoethanol Chemical group CCN(CC)CCO BFSVOASYOCHEOV-UHFFFAOYSA-N 0.000 description 1
- FJKROLUGYXJWQN-UHFFFAOYSA-N 4-hydroxybenzoic acid Chemical compound OC(=O)C1=CC=C(O)C=C1 FJKROLUGYXJWQN-UHFFFAOYSA-N 0.000 description 1
- SQDAZGGFXASXDW-UHFFFAOYSA-N 5-bromo-2-(trifluoromethoxy)pyridine Chemical compound FC(F)(F)OC1=CC=C(Br)C=N1 SQDAZGGFXASXDW-UHFFFAOYSA-N 0.000 description 1
- PVXPPJIGRGXGCY-DJHAAKORSA-N 6-O-alpha-D-glucopyranosyl-alpha-D-fructofuranose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@](O)(CO)O1 PVXPPJIGRGXGCY-DJHAAKORSA-N 0.000 description 1
- SLXKOJJOQWFEFD-UHFFFAOYSA-N 6-aminohexanoic acid Chemical compound NCCCCCC(O)=O SLXKOJJOQWFEFD-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 239000005711 Benzoic acid Substances 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
- 229920001287 Chondroitin sulfate Polymers 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 241000193403 Clostridium Species 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- ZGTMUACCHSMWAC-UHFFFAOYSA-L EDTA disodium salt (anhydrous) Chemical compound [Na+].[Na+].OC(=O)CN(CC([O-])=O)CCN(CC(O)=O)CC([O-])=O ZGTMUACCHSMWAC-UHFFFAOYSA-L 0.000 description 1
- 241000305071 Enterobacterales Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 239000001856 Ethyl cellulose Substances 0.000 description 1
- ZZSNKZQZMQGXPY-UHFFFAOYSA-N Ethyl cellulose Chemical compound CCOCC1OC(OC)C(OCC)C(OCC)C1OC1C(O)C(O)C(OC)C(CO)O1 ZZSNKZQZMQGXPY-UHFFFAOYSA-N 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 description 1
- 239000004354 Hydroxyethyl cellulose Substances 0.000 description 1
- 229920000663 Hydroxyethyl cellulose Polymers 0.000 description 1
- 229920002153 Hydroxypropyl cellulose Polymers 0.000 description 1
- 241000257303 Hymenoptera Species 0.000 description 1
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 241000337007 Oceania Species 0.000 description 1
- 239000004264 Petrolatum Substances 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 239000004372 Polyvinyl alcohol Substances 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 229920002125 Sokalan® Polymers 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 235000021355 Stearic acid Nutrition 0.000 description 1
- 241000282887 Suidae Species 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- 244000290333 Vanilla fragrans Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
- 230000003504 ach effect Effects 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 238000001042 affinity chromatography Methods 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 229910052783 alkali metal Inorganic materials 0.000 description 1
- 229910052784 alkaline earth metal Inorganic materials 0.000 description 1
- 150000005215 alkyl ethers Chemical class 0.000 description 1
- 125000000217 alkyl group Chemical group 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229960002684 aminocaproic acid Drugs 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 238000009341 apiculture Methods 0.000 description 1
- 235000015197 apple juice Nutrition 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- 239000003899 bactericide agent Substances 0.000 description 1
- 235000010233 benzoic acid Nutrition 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- KGBXLFKZBHKPEV-UHFFFAOYSA-N boric acid Chemical compound OB(O)O KGBXLFKZBHKPEV-UHFFFAOYSA-N 0.000 description 1
- 239000004327 boric acid Substances 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 229920003123 carboxymethyl cellulose sodium Polymers 0.000 description 1
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 description 1
- 229940063834 carboxymethylcellulose sodium Drugs 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 229940059329 chondroitin sulfate Drugs 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 229960003624 creatine Drugs 0.000 description 1
- 239000006046 creatine Substances 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
- 235000018417 cysteine Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 239000007857 degradation product Substances 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 239000003085 diluting agent Substances 0.000 description 1
- 150000002009 diols Chemical group 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 239000002552 dosage form Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000001962 electrophoresis Methods 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 235000019325 ethyl cellulose Nutrition 0.000 description 1
- 229920001249 ethyl cellulose Polymers 0.000 description 1
- LYCAIKOWRPUZTN-UHFFFAOYSA-N ethylene glycol Natural products OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 125000000524 functional group Chemical group 0.000 description 1
- 235000021255 galacto-oligosaccharides Nutrition 0.000 description 1
- 150000003271 galactooligosaccharides Chemical class 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 210000004907 gland Anatomy 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 244000005709 gut microbiome Species 0.000 description 1
- 235000015143 herbs and spices Nutrition 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 229920002674 hyaluronan Polymers 0.000 description 1
- 229960003160 hyaluronic acid Drugs 0.000 description 1
- 239000001341 hydroxy propyl starch Substances 0.000 description 1
- WGCNASOHLSPBMP-UHFFFAOYSA-N hydroxyacetaldehyde Natural products OCC=O WGCNASOHLSPBMP-UHFFFAOYSA-N 0.000 description 1
- 235000019447 hydroxyethyl cellulose Nutrition 0.000 description 1
- 235000010977 hydroxypropyl cellulose Nutrition 0.000 description 1
- 239000001863 hydroxypropyl cellulose Substances 0.000 description 1
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 description 1
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 description 1
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 description 1
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 description 1
- 235000013828 hydroxypropyl starch Nutrition 0.000 description 1
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 description 1
- 229960000367 inositol Drugs 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000005342 ion exchange Methods 0.000 description 1
- 239000002563 ionic surfactant Substances 0.000 description 1
- FZWBNHMXJMCXLU-BLAUPYHCSA-N isomaltotriose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@@H](OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O)O1 FZWBNHMXJMCXLU-BLAUPYHCSA-N 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 239000000314 lubricant Substances 0.000 description 1
- 159000000003 magnesium salts Chemical class 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 229960001855 mannitol Drugs 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 230000009245 menopause Effects 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 229920000609 methyl cellulose Polymers 0.000 description 1
- 235000010981 methylcellulose Nutrition 0.000 description 1
- 239000001923 methylcellulose Substances 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- GOQYKNQRPGWPLP-UHFFFAOYSA-N n-heptadecyl alcohol Natural products CCCCCCCCCCCCCCCCCO GOQYKNQRPGWPLP-UHFFFAOYSA-N 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 239000002736 nonionic surfactant Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- 235000015205 orange juice Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 210000000496 pancreas Anatomy 0.000 description 1
- 210000001819 pancreatic juice Anatomy 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- 239000012188 paraffin wax Substances 0.000 description 1
- 229960000292 pectin Drugs 0.000 description 1
- 229940066842 petrolatum Drugs 0.000 description 1
- 235000019271 petrolatum Nutrition 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 229920000768 polyamine Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 229920002451 polyvinyl alcohol Polymers 0.000 description 1
- 229920000036 polyvinylpyrrolidone Polymers 0.000 description 1
- 239000001267 polyvinylpyrrolidone Substances 0.000 description 1
- 235000013855 polyvinylpyrrolidone Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 159000000001 potassium salts Chemical class 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000013772 propylene glycol Nutrition 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- 230000006798 recombination Effects 0.000 description 1
- 238000005215 recombination Methods 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 1
- 239000000741 silica gel Substances 0.000 description 1
- 229910002027 silica gel Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 229940037001 sodium edetate Drugs 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 235000010265 sodium sulphite Nutrition 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000003826 tablet Substances 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000015193 tomato juice Nutrition 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940011671 vitamin b6 Drugs 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Landscapes
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
本発明は、乳酸菌増殖促進作用を有するローヤルゼリーの製造方法、並びに、該方法によって得られるローヤルゼリーを含有するローヤルゼリー組成物に関する。 The present invention relates to a method for producing a royal jelly having an effect of promoting the growth of lactic acid bacteria, and a royal jelly composition containing the royal jelly obtained by the method.
ローヤルゼリーとは、若い働き蜂の咽頭腺により分泌される乳白色したペースト状物質であり、その成分は必須アミノ酸をはじめとするアミノ酸が豊富に含まれ良質なタンパク質などから構成されている。さらに、ビタミン類、ミネラル類、炭水化物などの微量成分を含んでいる。例えばビタミン類ではビタミンＢ１、ビタミンＢ２、ビタミンＢ６、ナイアシン、成長促進や老化防止に効果のあるパントテン酸、ビタミンＡ、ビタミンＣ、ビタミンＥなどが挙げられる。ミネラル類ではカリウム、マグネシウム、カルシウム、銅、鉄、リンなどが挙げられる。炭水化物ではブドウ糖、果糖などが挙げられる。さらに、アセチルコリン様物質、有機酸（１０−ヒドロキシデセン酸など）、脂肪、タンパク質性の抗菌物質であるロイアリシンなどが含まれている。 Royal jelly is a milky white paste-like substance secreted by the pharyngeal glands of young worker bees, and its components are abundant in amino acids including essential amino acids and are composed of high-quality proteins. In addition, it contains trace components such as vitamins, minerals and carbohydrates. Examples of vitamins include vitamin B1, vitamin B2, vitamin B6, niacin, pantothenic acid, vitamin A, vitamin C, and vitamin E that are effective in promoting growth and preventing aging. Minerals include potassium, magnesium, calcium, copper, iron, phosphorus and the like. Examples of carbohydrates include glucose and fructose. Furthermore, acetylcholine-like substances, organic acids (such as 10-hydroxydecenoic acid), fats, and protein-like antibacterial substances such as leuallysin are included.
このようにローヤルゼリーは様々な栄養成分を含んでおり、例えば、抗菌作用、免疫増強作用、抗炎症作用、老化防止作用、更年期障害の予防・治療作用、抗がん作用など数多くの効果が知られている。 As described above, royal jelly contains various nutritional components and has many known effects such as antibacterial action, immune enhancement action, anti-inflammatory action, anti-aging action, prevention / treatment action for menopause, and anticancer action. ing.
大腸は大量の腸内細菌が棲息している部位であり、その腸内細菌を良い状態にコントロールすることは健康維持に重要となる。腸内細菌は有用菌、有害菌、中間的な菌に分類され、有用菌としては乳酸菌、ビフィズス菌になどがあげられる。また、有害菌として黄色ブドウ球菌、クロストリジウムなどがあげられ、有害菌が作る腐敗物質がヒトに悪影響を与える。そこで、有用菌を増やす食品として、オリゴ糖、乳酸菌、などを含む食品知られている。このように腸内の乳酸菌を増やすことは「おなかの調子を整える」うえで重要である。 The large intestine is a site where a large amount of intestinal bacteria are inhabited, and controlling the intestinal bacteria to a good state is important for maintaining health. Enterobacteria are classified into useful bacteria, harmful bacteria, and intermediate bacteria. Examples of useful bacteria include lactic acid bacteria and bifidobacteria. In addition, examples of harmful bacteria include Staphylococcus aureus and Clostridium, and spoilage substances produced by harmful bacteria adversely affect humans. Therefore, foods containing oligosaccharides, lactic acid bacteria, and the like are known as foods that increase useful bacteria. In this way, increasing the number of lactic acid bacteria in the intestine is important for “preparing the stomach”.
オリゴ糖としてはガラクトオリゴ糖（非特許文献１）やキシロオリゴ糖などを含有する健康飲料（特許文献１）などが開示されている。 As oligosaccharides, galactooligosaccharides (Non-patent Document 1), health drinks (Patent Document 1) containing xylo-oligosaccharides and the like are disclosed.
本発明は、特に乳酸菌増殖促進作用を有するローヤルゼリーを得ることのできる新しい技術を提供することを目的とする。 An object of the present invention is to provide a new technique capable of obtaining a royal jelly having an action of promoting the growth of lactic acid bacteria.
本発明者らは鋭意検討を行った結果、ローヤルゼリーにバチルス サブチリス（Ｂａｃｉｌｌｕｓ ｓｕｂｔｉｌｉｓ）由来のタンパク質分解酵素およびパンクレアチンを作用させることにより、前記課題が解決できることを見出し、本発明を完成させるに至った。 As a result of intensive studies, the present inventors have found that the above-mentioned problems can be solved by causing a protease derived from Bacillus subtilis and pancreatin to act on royal jelly, thereby completing the present invention. .
すなわち本発明は、
１．ローヤルゼリーにバチルス サブチリス由来のタンパク質分解酵素を作用させる工程およびパンクレアチンを作用させる工程を含むことを特徴とする、乳酸菌増殖促進作用を有するローヤルゼリーの製造方法、および
２．前記製造方法によって得られるローヤルゼリーを含有するローヤルゼリー組成物
からなる。
That is, the present invention
1. 1. a method for producing a royal jelly having an action of promoting the growth of lactic acid bacteria, comprising a step of allowing a proteolytic enzyme derived from Bacillus subtilis to act on royal jelly and a step of causing pancreatin to act; It consists of the royal jelly composition containing the royal jelly obtained by the said manufacturing method.
本発明によるとより安全で簡便な方法により乳酸菌増殖促進作用を有するローヤルゼリーを製造することができ、この乳酸菌増殖促進作用を有するローヤルゼリーを利用して、おなかの調子を整えるローヤルゼリー組成物や医薬品を提供することができる。 According to the present invention, a royal jelly having a lactic acid bacterium growth promoting action can be produced by a safer and simpler method, and a royal jelly composition and a medicine for preparing a stomach are provided using this royal jelly having a lactic acid bacterium growth promoting action. can do.
本発明において、乳酸菌増殖促進作用を有するローヤルゼリーは、バチルス サブチリス由来のタンパク質分解酵素およびパンクレアチンをローヤルゼリーに作用させることにより製造される。 In the present invention, royal jelly having a lactic acid bacteria growth promoting action is produced by allowing a protease derived from Bacillus subtilis and pancreatin to act on the royal jelly.
ローヤルゼリーの原産国は例えば日本、中国、台湾、タイ、ブラジル、ヨーロッパ諸国、オセアニア諸国、アメリカなどを挙げることができ、いずれの原産国のローヤルゼリーを用いてもよい。また、複数の原産国のローヤルゼリーを適宜混合して用いてもよい。ローヤルゼリーは液体であることが好ましく、凍結乾燥状態のローヤルゼリーを用いる場合は精製水、水道水または適当な緩衝液などで溶解して用いることができる。また、凍結状態のローヤルゼリーは融解して用いることができる。 Examples of the country of origin of royal jelly include Japan, China, Taiwan, Thailand, Brazil, European countries, Oceania countries, the United States, etc. Royal jelly of any country of origin may be used. Further, a plurality of royal jelly of the country of origin may be appropriately mixed and used. The royal jelly is preferably a liquid, and when lyophilized royal jelly is used, it can be used after being dissolved in purified water, tap water, or an appropriate buffer. The frozen royal jelly can be used after being thawed.
さらに、ローヤルゼリーは加熱、遠心分離、アルコール抽出、ろ過、フリーズドライまたは熱風乾燥などの加工並びに各種栄養素などが添加されたものであってもよい。 Further, the royal jelly may be one to which processing such as heating, centrifugation, alcohol extraction, filtration, freeze drying or hot air drying, and various nutrients are added.
ローヤルゼリーに作用させる、バチルス サブチリス由来のタンパク質分解酵素はバチルス サブチリスを培養することにより得られ、培養液、精製品であってもよい。また、バチルス スサブチリス由来のタンパク質分解酵素は遺伝子組換えにより得られたものであってもよく、さらに、例えば糖やポリエチレングリコールなどで修飾されたものであってもよい。 The proteolytic enzyme derived from Bacillus subtilis that acts on royal jelly is obtained by culturing Bacillus subtilis, and may be a culture solution or a purified product. The proteolytic enzyme derived from Bacillus subtilis may be obtained by gene recombination, and may be further modified with, for example, sugar or polyethylene glycol.
バチルス サブチリス由来のタンパク質分解酵素と混合した後のローヤルゼリーの固形分濃度は、０．１〜３０Ｗ／Ｗ％を挙げることができ、好ましくは３〜１０Ｗ／Ｗ％を挙げることができる。ここで、例えば１０Ｗ／Ｗ％は、１００ｇのローヤルゼリーを凍結乾燥などにより乾燥させたとき１０ｇの乾燥品が得られることを意味している。 The solid content concentration of the royal jelly after mixing with a proteolytic enzyme derived from Bacillus subtilis can be 0.1 to 30 W / W%, preferably 3 to 10 W / W%. Here, for example, 10 W / W% means that 10 g of a dried product is obtained when 100 g of royal jelly is dried by freeze drying or the like.
バチルス サブチリス由来のタンパク質分解酵素によるローヤルゼリーの処理条件、例えば処理時間、ｐＨ、および温度などの条件は、ローヤルゼリーの安定性およびバチルス サブチリス由来のタンパク質分解酵素の安定性や反応性などを考慮して適宜設定することが可能である。 The processing conditions of royal jelly with proteolytic enzymes derived from Bacillus subtilis, such as the processing time, pH, and temperature, are appropriately determined in consideration of the stability of royal jelly and the stability and reactivity of proteolytic enzymes derived from Bacillus subtilis. It is possible to set.
バチルス サブチリス由来のタンパク質分解酵素をローヤルゼリーに作用させる時間は、数時間〜１日間、好ましくは３時間〜１０時間が好ましい。 The time for allowing the protease derived from Bacillus subtilis to act on the royal jelly is several hours to 1 day, preferably 3 hours to 10 hours.
バチルス サブチリス由来のタンパク質分解酵素をローヤルゼリーに作用させる際のｐＨは、ｐＨ３〜１１、好ましくはｐＨ５〜１１が適当である。 The pH at the time when the protease derived from Bacillus subtilis is allowed to act on the royal jelly is pH 3-11, preferably pH 5-11.
バチルス サブチリス由来のタンパク質分解酵素をローヤルゼリーに作用させる際の温度は、３０℃〜８０℃、好ましくは４０℃〜６０℃が適当である。 The temperature at which the Bacillus subtilis-derived proteolytic enzyme is allowed to act on the royal jelly is 30 ° C to 80 ° C, preferably 40 ° C to 60 ° C.
バチルス サブチリス由来のタンパク質分解酵素をローヤルゼリーに反応させている間は静置であってもよくさらに、振とうや攪拌などを行ってもよい。 While the proteolytic enzyme derived from Bacillus subtilis is reacted with the royal jelly, it may be left still, and may be shaken or stirred.
ローヤルゼリーに作用させるパンクレアチンは動物とくに好ましくはブタの消化液より製造されたものが好ましい。パンクレアチンは、膵液に含まれる多種の酵素の混合物であり、主にブタの膵臓から製造したものが消化酵素剤として用いられている。本発明において、消化酵素剤として市販されているパンクレアチンを使用することもできる。 The pancreatin that acts on royal jelly is preferably produced from digestive fluids of animals, particularly pigs. Pancreatin is a mixture of various enzymes contained in pancreatic juice, and mainly produced from porcine pancreas is used as a digestive enzyme agent. In the present invention, commercially available pancreatin can also be used as a digestive enzyme agent.
パンクレアチンと混合した後のローヤルゼリーの固形分濃度は、０．１〜３０Ｗ／Ｗ％を挙げることができ、好ましくは３〜１０Ｗ／Ｗ％を挙げることができる。ここで、例えば１０Ｗ／Ｗ％は、１００ｇのローヤルゼリーを凍結乾燥などにより乾燥させたとき１０ｇの乾燥品が得られることを意味している。 The solid content concentration of the royal jelly after mixing with pancreatin can be 0.1 to 30 W / W%, preferably 3 to 10 W / W%. Here, for example, 10 W / W% means that 10 g of a dried product is obtained when 100 g of royal jelly is dried by freeze drying or the like.
パンクレアチンによるローヤルゼリーの処理条件、例えば処理時間、ｐＨ、および温度などの条件は、ローヤルゼリーの安定性およびバチルス サブチリス由来のタンパク質分解酵素の安定性や反応性などを考慮して適宜設定することが可能である。 Treatment conditions for royal jelly with pancreatin, such as treatment time, pH, and temperature, can be set as appropriate in consideration of the stability of royal jelly and the stability and reactivity of proteolytic enzymes derived from Bacillus subtilis. It is.
パンクレアチンをローヤルゼリーに作用させる時間は、特に限定されないが、数時間〜１日間、好ましくは３時間〜２０時間、より好ましくは６時間〜１８時間が好ましい。 The time for which pancreatin is allowed to act on royal jelly is not particularly limited, but is preferably several hours to 1 day, preferably 3 hours to 20 hours, more preferably 6 hours to 18 hours.
パンクレアチンをローヤルゼリーに作用させる際のｐＨは、特に限定されないが、ｐＨ３〜１１、好ましくはｐＨ５〜１１が適当である。 The pH at which pancreatin is allowed to act on royal jelly is not particularly limited, but pH 3-11, preferably pH 5-11 is suitable.
パンクレアチンをローヤルゼリーに作用させる際の温度は、特に限定されないが、３０℃〜８０℃、好ましくは４０℃〜６０℃が適当である。 The temperature at which pancreatin is allowed to act on royal jelly is not particularly limited, but is suitably 30 ° C to 80 ° C, preferably 40 ° C to 60 ° C.
パンクレアチンをローヤルゼリーに反応させている間は静置であってもよくさらに、振とうや攪拌などを行ってもよい。 While pancreatin is allowed to react with the royal jelly, the pan creatine may be left still, and may be shaken or stirred.
酵素によるローヤルゼリーの処理は、ローヤルゼリーにバチルス サブチリス由来のタンパク質分解酵素を作用させた後にパンクレアチンを作用させることにより実施してもよいし、ローヤルゼリーにパンクレアチンを作用させた後にバチルス サブチリス由来のタンパク質分解酵素を作用させることにより実施してもよい。好ましくは、ローヤルゼリーにバチルス サブチリス由来のタンパク質分解酵素を作用させた後に、パンクレアチンを作用させることにより実施する。すなわち、本発明に係る乳酸菌増殖促進作用を有するローヤルゼリーの製造方法は、ローヤルゼリーにバチルス サブチリス由来のタンパク質分解酵素を作用させる工程およびパンクレアチンを作用させる工程を含むことを特徴とし、好ましくはローヤルゼリーにバチルス サブチリス由来のタンパク質分解酵素を作用させる工程と、該工程の後にパンクレアチンを作用させる工程を含むことを特徴とする。 The treatment of royal jelly with an enzyme may be carried out by allowing pancreatin to act on royal jelly after causing a proteolytic enzyme derived from Bacillus subtilis, or after causing pancreatin to act on royal jelly. You may implement by making an enzyme act. Preferably, it is carried out by allowing pancreatin to act after allowing a proteolytic enzyme derived from Bacillus subtilis to act on royal jelly. That is, the method for producing a royal jelly having an action of promoting the growth of lactic acid bacteria according to the present invention comprises a step of allowing a proteolytic enzyme derived from Bacillus subtilis to act on the royal jelly, and a step of causing pancreatin to act. The method comprises a step of causing a subtilis-derived proteolytic enzyme to act, and a step of causing pancreatin to act after the step.
本発明に係る乳酸菌増殖促進作用を有するローヤルゼリーの製造においては、一般に、バチルス サブチリス由来のタンパク質分解酵素およびパンクレアチンによるローヤルゼリーの処理の後に、これら酵素を失活させる工程を含む。バチルス サブチリス由来のタンパク質分解酵素およびパンクレアチンを失活させる方法は、食品として問題がない程度にバチルス サブチリス由来のタンパク質分解酵素およびパンクレアチンを失活させればよい。失活の方法としては、加熱により失活する方法、薬剤を用いて失活する方法、ろ過によりバチルス サブチリス由来のタンパク質分解酵素およびパンクレアチンを除く方法を例示でき、これら方法を単独で用いてもよいし、二種類以上を組み合わせてもよい。好ましくは、加熱によりバチルス サブチリス由来のタンパク質分解酵素およびパンクレアチンを失活させる。加熱温度は６０℃以上、好ましくは８０℃以上で加熱することが適当である。さらに、食品の殺菌工程が必要な場合は、バチルス サブチリス由来のタンパク質分解酵素およびパンクレアチンを失活させる工程と兼ねてもよい。 The production of royal jelly having the effect of promoting the growth of lactic acid bacteria according to the present invention generally includes a step of inactivating these enzymes after treatment of the royal jelly with a proteolytic enzyme derived from Bacillus subtilis and pancreatin. The method for inactivating the proteolytic enzyme and pancreatin derived from Bacillus subtilis may be to inactivate the proteolytic enzyme and pancreatin derived from Bacillus subtilis to the extent that there is no problem as a food. Examples of the deactivation method include a method of deactivation by heating, a method of deactivation using a drug, and a method of removing a proteolytic enzyme derived from Bacillus subtilis and pancreatin by filtration, and these methods can be used alone. It is also possible to combine two or more types. Preferably, the proteolytic enzyme derived from Bacillus subtilis and pancreatin are inactivated by heating. It is appropriate to heat at a heating temperature of 60 ° C. or higher, preferably 80 ° C. or higher. Furthermore, when a food sterilization step is required, it may be combined with a step of inactivating the Bacillus subtilis-derived proteolytic enzyme and pancreatin.
さらにバチルス サブチリス由来のタンパク質分解酵素およびパンクレアチンをローヤルゼリーに作用させる際にバチルス サブチリス由来のタンパク質分解酵素およびパンクレアチンの安定化剤や反応促進剤などを添加してもよい。 Further, when a Bacillus subtilis-derived proteolytic enzyme and pancreatin are allowed to act on royal jelly, a Bacillus subtilis-derived proteolytic enzyme, a pancreatin stabilizer or a reaction accelerator may be added.
バチルス サブチリス由来のタンパク質分解酵素およびパンクレアチンを作用させることにより製造されるローヤルゼリーは、乳酸菌増殖促進作用を有するローヤルゼリーである。 A royal jelly produced by the action of a proteolytic enzyme derived from Bacillus subtilis and pancreatin is a royal jelly having an action of promoting the growth of lactic acid bacteria.
本発明に係る乳酸菌増殖促進作用を有するローヤルゼリーを各種クロマトグラフィーを用いて処理することにより、乳酸菌増殖促進作用を有する因子を精製してもよい。精製方法としてはゲルろ過クロマトグラフィー、イオン交換クロマトグラフィー、アフィニティークロマトグラフィー、疎水クロマトグラフィー、逆相クロマトグラフィー、順相クロマトグラフィー、限外ろ過、電気泳動などを挙げることができる。これらは単独で若しくは組み合わせて精製に使用できる。 By treating the royal jelly having the lactic acid bacteria growth promoting action according to the present invention with various chromatographies, the factor having the lactic acid bacteria growth promoting action may be purified. Examples of the purification method include gel filtration chromatography, ion exchange chromatography, affinity chromatography, hydrophobic chromatography, reverse phase chromatography, normal phase chromatography, ultrafiltration, electrophoresis and the like. These can be used for purification alone or in combination.
ゲルろ過クロマトグラフィーは、種々な分子量のタンパク質を分離できるゲルろ過クロマトグラフィー用の担体があり、分子量が約１万以下のタンパク質を分離できるゲルろ過クロマトグラフィー用の担体が好ましい。イオン交換クロマトグラフィーに用いられているイオン交換基としては、陰イオン交換体、陽イオン交換体などがある。陰イオン交換体としては、ジエチルアミノエチル基（ＤＥＡＥ基）、四級アミノエチル基（ＱＡＥ基）などを例示することができる。また、陽イオン交換体としては、カルボキシメチル基（ＣＭ基）、スルホプロピル基（ＳＰ基）を例示することができる。疎水クロマトグラフィーに用いられる担体としてはブチル基（Ｂｕｔｙｌ基）、エチル基（Ｅｔｈｙｌ基）、フェニル基（Ｐｈｅｎｙｌ基）が結合した担体を例示することができる。逆相クロマトグラフィーに用いられる担体としてはオクタデシル基（Ｃ１８）、オクタデシル基とはアルキル基の長さが異なるＣ３０、Ｃ８、Ｃ４などが結合した担体が例示される。順相クロマトグラフィーに用いられる担体としてはシリカゲルのほか、シアノプロピル基、ジオール構造を有する官能基、アミノプロピル基、ポリアミンなどが結合した担体が例示される。 Gel filtration chromatography includes a carrier for gel filtration chromatography that can separate proteins having various molecular weights, and a carrier for gel filtration chromatography that can separate proteins having a molecular weight of about 10,000 or less is preferable. Examples of ion exchange groups used in ion exchange chromatography include anion exchangers and cation exchangers. Examples of the anion exchanger include a diethylaminoethyl group (DEAE group) and a quaternary aminoethyl group (QAE group). Examples of the cation exchanger include a carboxymethyl group (CM group) and a sulfopropyl group (SP group). Examples of the carrier used in the hydrophobic chromatography include a carrier to which a butyl group (Butyl group), an ethyl group (Ethyl group), and a phenyl group (Phenyl group) are bonded. Examples of the carrier used for the reverse phase chromatography include octadecyl group (C18), and a carrier in which C30, C8, C4, etc. having different alkyl group length from octadecyl group are bonded. Examples of the carrier used for normal phase chromatography include silica gel, as well as a carrier bonded with a cyanopropyl group, a functional group having a diol structure, an aminopropyl group, a polyamine, and the like.
本発明に係る乳酸菌増殖促進作用を有するローヤルゼリーまたはその精製品に各種成分を添加することによりローヤルゼリー組成物として供することができる。このようなローヤルゼリー組成物はおなかの調子を整えるローヤルゼリー組成物として利用することができる。各種成分としては、例えば食品、糖、脂質、乳化剤、増粘剤、調味料、香料、酸味調整剤、保存料、果汁、香料、各種栄養成分などが挙げられ、本発明の効果を損なわない範囲で使用することができる。また、各種成分は単独で用いてもよいし、二種以上を混合して用いてもよい。例えば糖としては、蔗糖、異性化糖、グルコース、フラクトース、パラチノース、トレハロース、ラクトース、キシロースなどを例示することができる。乳化剤としては、蔗糖脂肪酸エステル、グリセリン脂肪酸エステル、レシチンなどを例示することができる。増粘剤としてはカラギーナン、アラビアガム、キサンタンガム、グァーガム、ペクチン、ローカストビーンガム増粘剤澱粉、ジェランガムなどを例示することができる。酸味調整剤としては、クエン酸、乳酸、リンゴ酸、フマル酸、グルコン酸、酒石酸などを例示することができる。保存料としては、安息香酸およびその塩、ソルビン酸およびその塩、パラベン、亜硫酸ナトリウム、ペクチン分解物、グリシンなどを例示することができる。果汁としては、トマト果汁、梅果汁、リンゴ果汁、レモン果汁、オレンジ果汁、ベリー系果汁などを例示することができる。香料としては、ハーブ、スパイスなどの香辛料、フルーツ系香料、バニラなどの香料などを例示することができる。この他、好ましい他の栄養成分として、ビタミンＤなどのビタミン類やカルシウム、マグネシウム、鉄、マンガン、亜鉛などのミネラル類などが挙げられる。 It can be used as a royal jelly composition by adding various components to the royal jelly having the effect of promoting the growth of lactic acid bacteria according to the present invention or a purified product thereof. Such a royal jelly composition can be used as a royal jelly composition for adjusting the tummy. Examples of the various components include foods, sugars, lipids, emulsifiers, thickeners, seasonings, fragrances, sourness adjusters, preservatives, fruit juices, fragrances, various nutritional components, and the like, and do not impair the effects of the present invention. Can be used in Moreover, various components may be used independently and may be used in mixture of 2 or more types. Examples of sugars include sucrose, isomerized sugar, glucose, fructose, palatinose, trehalose, lactose, xylose and the like. Examples of emulsifiers include sucrose fatty acid esters, glycerin fatty acid esters, and lecithin. Examples of the thickener include carrageenan, gum arabic, xanthan gum, guar gum, pectin, locust bean gum thickener starch, gellan gum and the like. Examples of the sourness adjuster include citric acid, lactic acid, malic acid, fumaric acid, gluconic acid, tartaric acid and the like. Examples of the preservative include benzoic acid and its salt, sorbic acid and its salt, paraben, sodium sulfite, pectin degradation product, glycine and the like. Examples of the fruit juice include tomato juice, plum juice, apple juice, lemon juice, orange juice, and berry juice. Examples of the fragrances include spices such as herbs and spices, fruit fragrances, and fragrances such as vanilla. In addition, other preferable nutrients include vitamins such as vitamin D and minerals such as calcium, magnesium, iron, manganese, and zinc.
本発明に係るローヤルゼリー組成物は、食品として供することもできる。そのような食品の具体的形態としては、例えば、飲料類、菓子、キャンディ、ガム、パン、畜肉製品、乳製品、レトルト食品、即席食品、冷凍食品、ゼリー状食品、養蜂産品、漬物、調味料などを挙げることができる。これらの食品は、いわゆる健康食品、機能性食品、特定保健用食品、栄養機能食品、栄養補助食品、サプリメントなどとしても有用である。また、それらの食品としての形状としては、顆粒、粉末、タブレット、カプセル、チュアブル、ドリンク、ゼリー、ペースト、粒などを挙げることができる。 The royal jelly composition according to the present invention can also be used as food. Specific examples of such foods include, for example, beverages, confectionery, candy, gum, bread, livestock meat products, dairy products, retort foods, instant foods, frozen foods, jelly-like foods, beekeeping products, pickles, seasonings And so on. These foods are also useful as so-called health foods, functional foods, foods for specified health use, functional nutritional foods, dietary supplements, supplements and the like. Moreover, granule, powder, tablet, capsule, chewable, drink, jelly, paste, grain etc. can be mentioned as the shape as those foods.
また、本発明に係る乳酸菌増殖促進作用を有するローヤルゼリー組成物、好ましくはその精製品は、必要に応じて医薬用に許容される担体（医薬用担体）を含む医薬組成物として製造できる。このような医薬組成物はおなかの調子を整える医薬品として利用することができる。 医薬用担体は、製剤の使用形態に応じて通常使用される、充填剤、増量剤、結合剤、付湿剤、崩壊剤、滑沢剤、希釈剤および賦形剤を例示できる。これらは得られる製剤の投与形態に応じて適宜選択して使用される。より具体的には、水、医薬的に許容される有機溶剤、コラーゲン、ポリビニルアルコール、ポリビニルピロリドン、カルボキシビニルポリマー、アルギン酸ナトリウム、水溶性デキストラン、カルボキシメチルスターチナトリウム、ペクチン、キサンタンガム、アラビアゴム、カゼイン、ゼラチン、寒天、グリセリン、プロピレングリコール、ポリエチレングリコール、ワセリン、パラフィン、ステアリルアルコール、ステアリン酸、ヒト血清アルブミン、マンニトール、ソルビトール、ラクトースを例示できる。これらは、目的とする薬剤の剤形に応じて適宜１種類または２種類以上を組み合わせて使用される。そのほか、安定化剤、殺菌剤、緩衝剤、等張化剤、キレート剤、界面活性剤、およびｐＨ調整剤などを適宜使用することもできる。安定化剤は、例えばヒト血清アルブミンや通常のＬ−アミノ酸、糖類、セルロース誘導体を例示できる。Ｌ−アミノ酸は、特に限定はなく、例えばグリシン、システイン、グルタミン酸などのいずれでもよい。糖類も特に限定はなく、例えばグルコース、マンノース、ガラクトース、果糖などの単糖類、マンニトール、イノシトール、キシリトールなどの糖アルコール、ショ糖、マルトース、乳糖などの二糖類、デキストラン、ヒドロキシプロピルスターチ、コンドロイチン硫酸、ヒアルロン酸などの多糖類などおよびそれらの誘導体などのいずれでもよい。セルロース誘導体も特に限定はなく、メチルセルロース、エチルセルロース、ヒドロキシエチルセルロース、ヒドロキシプロピルセルロース、ヒドロキシプロピルメチルセルロース、カルボキシメチルセルロースナトリウムなどのいずれでもよい。界面活性剤も特に限定はなく、イオン性界面活性剤および非イオン性界面活性剤のいずれも使用できる。界面活性剤には、例えばポリオキシエチレングリコールソルビタンアルキルエステル系、ポリオキシエチレンアルキルエーテル系、ソルビタンモノアシルエステル系、脂肪酸グリセリド系などが包含される。緩衝剤は、ホウ酸、リン酸、酢酸、クエン酸、ε−アミノカプロン酸、グルタミン酸および／またはそれらに対応する塩（例えばそれらのナトリウム塩、カリウム塩、カルシウム塩、マグネシウム塩などのアルカリ金属塩やアルカリ土類金属塩）を例示できる。等張化剤は、塩化ナトリウム、塩化カリウム、糖類、グリセリンを例示できる。キレート剤は、例えばエデト酸ナトリウム、クエン酸を例示できる。 In addition, the royal jelly composition having the effect of promoting the growth of lactic acid bacteria according to the present invention, preferably a refined product thereof, can be produced as a pharmaceutical composition containing a pharmaceutically acceptable carrier (pharmaceutical carrier) as necessary. Such a pharmaceutical composition can be used as a medicine for adjusting the tummy. Examples of the pharmaceutical carrier include fillers, fillers, binders, moistening agents, disintegrating agents, lubricants, diluents and excipients that are usually used depending on the form of use of the preparation. These are appropriately selected and used depending on the administration form of the resulting preparation. More specifically, water, pharmaceutically acceptable organic solvents, collagen, polyvinyl alcohol, polyvinylpyrrolidone, carboxyvinyl polymer, sodium alginate, water-soluble dextran, sodium carboxymethyl starch, pectin, xanthan gum, gum arabic, casein, Examples include gelatin, agar, glycerin, propylene glycol, polyethylene glycol, petrolatum, paraffin, stearyl alcohol, stearic acid, human serum albumin, mannitol, sorbitol, and lactose. These are used singly or in combination of two or more according to the dosage form of the intended drug. In addition, stabilizers, bactericides, buffers, isotonic agents, chelating agents, surfactants, pH adjusters, and the like can be used as appropriate. Examples of the stabilizer include human serum albumin, ordinary L-amino acids, saccharides, and cellulose derivatives. The L-amino acid is not particularly limited, and may be any of glycine, cysteine, glutamic acid and the like. The saccharide is not particularly limited, for example, monosaccharides such as glucose, mannose, galactose, and fructose, sugar alcohols such as mannitol, inositol, and xylitol, disaccharides such as sucrose, maltose, and lactose, dextran, hydroxypropyl starch, chondroitin sulfate, Any of polysaccharides such as hyaluronic acid and their derivatives may be used. The cellulose derivative is not particularly limited, and may be any of methyl cellulose, ethyl cellulose, hydroxyethyl cellulose, hydroxypropyl cellulose, hydroxypropyl methyl cellulose, carboxymethyl cellulose sodium and the like. There is no particular limitation on the surfactant, and either an ionic surfactant or a nonionic surfactant can be used. Examples of the surfactant include polyoxyethylene glycol sorbitan alkyl ester, polyoxyethylene alkyl ether, sorbitan monoacyl ester, and fatty acid glyceride. Buffers include boric acid, phosphoric acid, acetic acid, citric acid, ε-aminocaproic acid, glutamic acid and / or their corresponding salts (for example, alkali metal salts such as sodium salts, potassium salts, calcium salts, magnesium salts thereof, An alkaline earth metal salt). Examples of the isotonic agent include sodium chloride, potassium chloride, saccharides and glycerin. Examples of the chelating agent include sodium edetate and citric acid.
「おなかの調子を整える医薬品」とは、大腸に棲息している乳酸菌の増殖促進する作用を有しており、有用菌の乳酸菌が優位になることで腸内環境を良好にし、大腸の調子を整えることを意味している。 The “medicine that adjusts the condition of the stomach” has the action of promoting the growth of lactic acid bacteria living in the large intestine. It means to arrange.
本発明に係る乳酸菌増殖促進作用を有するローヤルゼリーは、その作用により、ヒトおよび非ヒト動物において有用菌の乳酸菌の増殖を促進し、有害菌の増殖をおさえ、その結果おなかの調子を整える。したがって、本発明に係る乳酸菌増殖促進作用を有するローヤルゼリーを含むローヤルゼリー組成物およびおなかの調子を整える医薬品はヒトの健康維持に有用である。 The royal jelly having the effect of promoting the growth of lactic acid bacteria according to the present invention promotes the growth of lactic acid bacteria, which are useful bacteria in humans and non-human animals, and suppresses the growth of harmful bacteria. Therefore, the royal jelly composition containing the royal jelly having the lactic acid bacteria growth promoting action according to the present invention and the medicine for adjusting the tummy are useful for maintaining human health.
以下、本発明の実施例について説明するが、本発明はこれら実施例に何ら限定されるものではない。 Examples of the present invention will be described below, but the present invention is not limited to these examples.
生ローヤルゼリー１００ｇを水に懸濁し、２Ｎ水酸化ナトリウム溶液を用いてｐＨを７．０に調整し、１Ｌにして、生ローヤルゼリー溶液を調製した。この溶液にバチルス サブチリス由来のタンパク質分解酵素を１ｇ添加し、４５℃で６時間酵素処理を行った。次にこの処理液を２０％水酸化ナトリウム溶液を用いてｐＨを８に調整し、パンクレアチンを１ｇ添加し、４５℃で６時間酵素処理を行った。酵素処理の終了した溶液は、２０％水酸化ナトリウム溶液または１０％クエン酸溶液を用いてｐＨを５．５に調整し、８０℃で１０分間加熱することにより酵素を失活させ、さらにろ過を行って不溶性残渣を除き、凍結乾燥処理を行い、酵素処理ローヤルゼリーを得た。 100 g of raw royal jelly was suspended in water, the pH was adjusted to 7.0 using 2N sodium hydroxide solution, and 1 L was prepared to prepare a raw royal jelly solution. 1 g of proteolytic enzyme derived from Bacillus subtilis was added to this solution, and the enzyme treatment was performed at 45 ° C. for 6 hours. Next, the pH of this treatment solution was adjusted to 8 using a 20% sodium hydroxide solution, 1 g of pancreatin was added, and the enzyme treatment was performed at 45 ° C. for 6 hours. The solution after completion of the enzyme treatment is adjusted to pH 5.5 using 20% sodium hydroxide solution or 10% citric acid solution, heated at 80 ° C. for 10 minutes to deactivate the enzyme, and further filtered. The insoluble residue was removed and lyophilization was performed to obtain an enzyme-treated royal jelly.
ＭＲＳ培地（関東化学株式会社製）に２％になるように実施例１で得られた酵素処理ローヤルゼリーを溶解し、ｐＨを酵素処理ローヤルゼリー添加前のｐＨに調整した。乳酸菌を添加し、３７℃で静置培養を行った。酵素処理ローヤルゼリーを添加していないＭＲＳ培地のみのものと酵素処理ローヤルゼリーを添加したＭＲＳ培地で乳酸菌の増殖を比較した。なお、乳酸菌の増殖は６６０ｎｍにおける吸光度（Ａ６６０）を測定することで行った。その結果、表１に示すように、酵素処理ローヤルゼリー溶液添加培地を使用した培養ではＭＲＳ培地のみのものと比較してＡ６６０が高く、このことから酵素処理ローヤルゼリー溶液が乳酸菌の増殖促進を示すことが明らかとなった。なお、乳酸菌はストレプトコッカス フェカリス（Ｓｔｒｅｐｔｏｃｏｃｃｕｓ ｆａｅｃａｌｉｓ）およびラクトチルス アシドフィルス（Ｌａｃｔｏｂａｃｉｌｌｕｓ ａｃｉｄｏｐｈｉｌｕｓ）を供試菌とした。 The enzyme-treated royal jelly obtained in Example 1 was dissolved in MRS medium (manufactured by Kanto Chemical Co., Ltd.) to 2%, and the pH was adjusted to the pH before addition of the enzyme-treated royal jelly. Lactic acid bacteria were added and static culture was performed at 37 ° C. The growth of lactic acid bacteria was compared between the MRS medium without the enzyme-treated royal jelly and the MRS medium with the enzyme-treated royal jelly added. The growth of lactic acid bacteria was performed by measuring the absorbance at 660 nm (A660). As a result, as shown in Table 1, in the culture using the enzyme-treated royal jelly solution-added medium, A660 is higher than that of the MRS medium alone, and this indicates that the enzyme-treated royal jelly solution shows promotion of growth of lactic acid bacteria. It became clear. As lactic acid bacteria, Streptococcus faecalis and Lactobacillus acidophilus were used as test bacteria.
（表１）
───────────────────────────────────
MRS培地のみ MRS培地+酵素処理RJ
───────────────────────────────────
Streptococcus faecalis 2.27 2.73
Lactobacillus acidophilus 2.17 2.72
───────────────────────────────────
酵素処理RJ：酵素処理ローヤルゼリー
(Table 1)
───────────────────────────────────
MRS medium only MRS medium + enzyme-treated RJ
───────────────────────────────────
Streptococcus faecalis 2.27 2.73
Lactobacillus acidophilus 2.17 2.72
───────────────────────────────────
Enzyme-treated RJ: Enzyme-treated royal jelly
このように、バチルス サブチリス由来のタンパク質分解酵素およびパンクレアチンをローヤルゼリーに作用させることにより、乳酸菌増殖促進作用を有するローヤルゼリーを製造できることが判明した。 As described above, it was found that a royal jelly having a lactic acid bacterium growth promoting action can be produced by allowing a proteolytic enzyme derived from Bacillus subtilis and pancreatin to act on the royal jelly.
本発明により製造される乳酸菌増殖促進作用を有するローヤルゼリーは、ローヤルゼリー組成物として調製して飲食物などに好適に使用することができ、特に健康食品などに好適に使用することができる。 The royal jelly having the effect of promoting the growth of lactic acid bacteria produced according to the present invention can be prepared as a royal jelly composition and suitably used for foods and drinks, and particularly suitable for health foods and the like.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2012217513A JP2014068599A (en) | 2012-09-28 | 2012-09-28 | Method of producing royal jelly having lactobacillus proliferation promoting action |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2012217513A JP2014068599A (en) | 2012-09-28 | 2012-09-28 | Method of producing royal jelly having lactobacillus proliferation promoting action |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2014068599A true JP2014068599A (en) | 2014-04-21 |
Family
ID=50744458
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2012217513A Pending JP2014068599A (en) | 2012-09-28 | 2012-09-28 | Method of producing royal jelly having lactobacillus proliferation promoting action |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2014068599A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2014132841A (en) * | 2013-01-08 | 2014-07-24 | Morikawa Kenkodo Kk | Method for producing royal jelly having collagenase inhibition effect |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05123119A (en) * | 1991-09-09 | 1993-05-21 | Baiotsukusu:Kk | Production of transparent royal jelly solution |
| JPH07265066A (en) * | 1994-03-31 | 1995-10-17 | Snow Brand Milk Prod Co Ltd | Peptone for culture medium for culturing microorganism |
| JPH07267866A (en) * | 1994-03-30 | 1995-10-17 | Snow Brand Milk Prod Co Ltd | Growth stimulation agent for bifidus and lactobacillus |
| JP2000093166A (en) * | 1998-09-25 | 2000-04-04 | Kyodo Milk Industry Co Ltd | Egg white-derived bifidobacterium growth promoting substance and food containing the substance |
| JP2006160743A (en) * | 2004-11-10 | 2006-06-22 | Kazuoki Ishihara | Material obtained by using asystasia gangetica and method for use of the plant |
| WO2007043563A1 (en) * | 2005-10-13 | 2007-04-19 | Meiji Seika Kaisha, Ltd. | Composition for improving intestinal flora |
| JP2009125055A (en) * | 2007-11-28 | 2009-06-11 | Kagoshima Univ | Growth promoter for bifidobacteria and lactic acid bacteria |
| JP2014068553A (en) * | 2012-09-27 | 2014-04-21 | Morikawa Kenkodo Kk | METHOD OF PRODUCING ROYAL JELLY HAVING α-GLUCOSIDASE INHIBITORY ACTION |
-
2012
- 2012-09-28 JP JP2012217513A patent/JP2014068599A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05123119A (en) * | 1991-09-09 | 1993-05-21 | Baiotsukusu:Kk | Production of transparent royal jelly solution |
| JPH07267866A (en) * | 1994-03-30 | 1995-10-17 | Snow Brand Milk Prod Co Ltd | Growth stimulation agent for bifidus and lactobacillus |
| JPH07265066A (en) * | 1994-03-31 | 1995-10-17 | Snow Brand Milk Prod Co Ltd | Peptone for culture medium for culturing microorganism |
| JP2000093166A (en) * | 1998-09-25 | 2000-04-04 | Kyodo Milk Industry Co Ltd | Egg white-derived bifidobacterium growth promoting substance and food containing the substance |
| JP2006160743A (en) * | 2004-11-10 | 2006-06-22 | Kazuoki Ishihara | Material obtained by using asystasia gangetica and method for use of the plant |
| WO2007043563A1 (en) * | 2005-10-13 | 2007-04-19 | Meiji Seika Kaisha, Ltd. | Composition for improving intestinal flora |
| JP2009125055A (en) * | 2007-11-28 | 2009-06-11 | Kagoshima Univ | Growth promoter for bifidobacteria and lactic acid bacteria |
| JP2014068553A (en) * | 2012-09-27 | 2014-04-21 | Morikawa Kenkodo Kk | METHOD OF PRODUCING ROYAL JELLY HAVING α-GLUCOSIDASE INHIBITORY ACTION |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2014132841A (en) * | 2013-01-08 | 2014-07-24 | Morikawa Kenkodo Kk | Method for producing royal jelly having collagenase inhibition effect |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US10188609B2 (en) | Microparticles comprising a probiotic, cross-linkable reagent, a denatured protein, polyol plasticiser and trehalose | |
| Niño-Vásquez et al. | Co-microencapsulation: a promising multi-approach technique for enhancement of functional properties | |
| US11123384B2 (en) | Microencapsulated probiotic bacteria | |
| CN101272794A (en) | Composition containing cellooligosaccharide | |
| KR101919759B1 (en) | Composition for preventing or improving bone-related disease comprising polysaccharide purified from seaweed extract as effective component | |
| JP6129503B2 (en) | Method for producing royal jelly having α-glucosidase inhibitory action | |
| EP2710901A1 (en) | Dietary supplement compositions | |
| WO2023176950A1 (en) | Composition for controlling proliferation of bacterium in intestine, and use thereof | |
| KR20200065546A (en) | Composition for preventing, treating or improving of bacterial intestinal disease comprising strain of weissella cibaria jw15 | |
| JP6128583B2 (en) | Method for producing royal jelly having tyrosinase inhibitory action | |
| KR20190072923A (en) | Antioxidant and Immune-enhancing functional beverage and food composition comprising the extract of edible flowers fermented by lactic acid bacteria and preparation method of the same | |
| JP6059536B2 (en) | Method for producing royal jelly having collagenase inhibitory action | |
| JP5916288B2 (en) | Process for producing innate immunity activator with enhanced innate immunity promoting action and royal jelly-derived innate immunity activator produced by the process | |
| KR101847154B1 (en) | Health supplementary food containing lactic acid bacteria | |
| JP5408927B2 (en) | Method for producing γ-aminobutyric acid | |
| Shen et al. | Mechanistic insights into the changes of biological activity and physicochemical characteristics in Lacticaseibacillus paracasei fortified milk powder during storage | |
| JP2014068599A (en) | Method of producing royal jelly having lactobacillus proliferation promoting action | |
| JP5279238B2 (en) | Method for producing pollen having blood pressure lowering effect | |
| US10959950B2 (en) | Stabilized compositions for the controlled delivery of probiotics and methods of production thereof | |
| JP6556425B2 (en) | Proteolytic enzyme-treated royal jelly that can be stored in liquid or frozen state | |
| JP5946600B2 (en) | Process for manufacturing processed bee pups | |
| HK1250315A1 (en) | Compositions comprising maltotriose and use of same to inhibit damage caused by dehydration processes | |
| JP5232726B2 (en) | Method for producing royal jelly having blood pressure lowering action | |
| WO2021015233A1 (en) | Royal jelly having elastase-inhibiting action | |
| JP4748512B2 (en) | Bifidobacterium growth promoter and food and drink containing the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20150901 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20160623 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20160628 |
|
| A601 | Written request for extension of time |
Free format text: JAPANESE INTERMEDIATE CODE: A601 Effective date: 20160824 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20161025 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20161205 |
|
| A601 | Written request for extension of time |
Free format text: JAPANESE INTERMEDIATE CODE: A601 Effective date: 20170201 |
|
| A02 | Decision of refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A02 Effective date: 20170606 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20170906 |
|
| A911 | Transfer to examiner for re-examination before appeal (zenchi) |
Free format text: JAPANESE INTERMEDIATE CODE: A911 Effective date: 20170915 |
|
| A912 | Re-examination (zenchi) completed and case transferred to appeal board |
Free format text: JAPANESE INTERMEDIATE CODE: A912 Effective date: 20171201 |