JP7269681B2 - Healthy natto for improving intestinal flora - Google Patents

Description

TECHNICAL FIELD The present invention relates to healthy natto, miso, soy sauce and boiled soybeans with improved intestinal flora.

Many species of bacteria live in the intestines of animals such as humans, and these intestinal bacteria form a kind of ecosystem called intestinal flora (or intestinal flora).

Intestinal bacteria grow by metabolizing food that is ingested by the host and sent to the intestine. Among these, there are good bacteria whose metabolites contribute to the maintenance of the health of the host, bad bacteria whose metabolites harm the health of the host, and opportunistic bacteria which can be beneficial or harmful depending on the balance of the intestinal flora.

The ideal balance of intestinal bacteria in the intestinal flora is said to be good bacteria:bad bacteria:opportunistic bacteria=2:1:7. However, the balance of intestinal bacteria in the intestinal flora is not constant and differs depending on the individual differences of the host. In addition, it is known that the balance of the intestinal flora changes due to changes in the host's dietary environment, physical condition, drug intake, stress, and the like.

If the number of bad bacteria increases and the balance of the intestinal flora deteriorates (disrupts), not only will it cause digestive disorders such as constipation and diarrhea, but harmful metabolites will be absorbed from the intestinal wall into the blood, resulting in rough skin. It is also reported that it causes physical disorders such as stiff shoulders and lifestyle-related diseases.

On the other hand, as foods that improve intestinal flora, lactic acid bacteria-fermented foods containing lactic acid bacteria, which are good bacteria, and oligosaccharides are known.

Improving intestinal flora improves bowel movements. It is also beneficial to the host because the beneficial bacteria produce beneficial metabolites (eg vitamins).

A common method for examining the balance of intestinal flora is to identify intestinal bacteria contained in collected feces.

Another method for testing the balance of intestinal flora is to test the blood of the host, since metabolites of intestinal bacteria are absorbed into the blood of the host.

Although it is not a method for accurately examining the balance of intestinal flora, it is also possible to predict the deterioration of the balance of intestinal flora from the above-mentioned physical disorders.

As a food having the function of improving the intestinal flora, a food obtained by fermenting royal jelly with lactic acid bacteria is known in Patent Document 1 as a food having the effect of improving the balance of the intestinal flora.

Further, Patent Document 2 discloses functional water containing indigestible carbohydrates and bittern and having an effect of improving intestinal flora.

Patent No. 5502449 Patent No. 4693390

Kazuhiro Hirayama, "Metabolism and Intestinal Flora of Soybean Isoflavones," Journal of Enterobacteriology, Vol. 19 (2005), No. 1, p. 17-23 Yoshiko Iwami, Yuko Higashiizumi, "Usefulness and Safety of Soybean Isoflavone Metabolites Produced by Intestinal Bacteria: Possibilities of Equol," Chemistry and Biology, Vol. 51 (2013) No. 2, p. 74-77 Tomomi Ueno et al. "Distribution of 24-hour equol excretion as an indicator of the physical range in healthy Japanese equol excretors". Journal of Functional Foods, Volume 7, March 2014, p. 129-135 Kenneth D. R. Setchell et al. "Equol: History, Chemistry, and Formation". THE JOURNAL OF NUTRITION, Volume 140, Issue 7, 1 July 2010, p. 1355S-1362S

By the way, the food of Patent Document 1 is shown to decrease the total number and percentage of bad bacteria and Escherichia coli, while increasing the total number and percentage of good bacteria (lactic acid bacteria). It is a fermented food by Fermented foods are difficult to produce and store because it is necessary to grow only the desired beneficial bacteria while suppressing the growth of various bacteria and harmful bacteria.

It is disclosed that the functional-added water of Patent Document 2 contains bittern and contributes to the improvement of intestinal flora. Oligosaccharides contribute to the improvement of internal flora.

Here, the inventors of the present invention found that ingesting bittern of a specific composition derived from deep sea water improved intestinal flora. Therefore, the inventors of the present invention have made intensive studies and invented intestinal flora-improving healthy natto, miso, soy sauce, and boiled soybeans using bittern with an effective composition for improving intestinal flora.

The present invention is based on the fact that the ingestion of the bittern of a specific composition derived from deep sea water improves the intestinal flora. , intended to provide soy sauce and boiled beans.

The invention according to claim 1 has a magnesium content of 2500 mg to 6000 mg and a calcium content of 500 mg to 2000 mg per 100 g, a ratio of magnesium content to calcium content of 2 to 7, and a hardness of 144000 mg / An intestinal flora for increasing and activating equol-producing bacteria, characterized by containing 0.8% to 1.5% by weight of bittern in an amount of L to 383,000 mg/L based on the total weight of the health food. Regarding improved health natto.

The invention according to claim 2 has a magnesium content of 2500 mg to 6000 mg and a calcium content of 500 mg to 2000 mg per 100 g, a ratio of magnesium content to calcium content of 2 to 7, and a hardness of 144000 mg / An intestinal flora for increasing and activating equol-producing bacteria, characterized by containing 0.8% to 1.5% by weight of bittern in an amount of L to 383,000 mg/L based on the total weight of the health food. Regarding improved health miso.

The invention according to claim 3 has a magnesium content of 2500 mg to 6000 mg and a calcium content of 500 mg to 2000 mg per 100 g, a ratio of magnesium content to calcium content of 2 to 7, and hardness of 144000 mg / An intestinal flora for increasing and activating equol-producing bacteria, characterized by containing 0.8% to 1.5% by weight of bittern in an amount of L to 383,000 mg/L based on the total weight of the health food. Regarding improved health soy sauce.

The invention according to claim 4 has a magnesium content of 2500 mg to 6000 mg and a calcium content of 500 mg to 2000 mg per 100 g, a ratio of magnesium content to calcium content of 2 to 7, and a hardness of 144000 mg / An intestinal flora for increasing and activating equol-producing bacteria, characterized by containing 0.8% to 1.5% by weight of bittern in an amount of L to 383,000 mg/L based on the total weight of the health food. Regarding improved health boiled beans.

According to the invention of claim 1, the intestinal flora-improving healthy natto has a magnesium content of 2500 mg to 6000 mg and a calcium content of 500 mg to 2000 mg per 100 g, and the ratio of magnesium content to calcium content is 2 to 7 and a hardness of 144000 mg/L to 383000 mg/L, 0.8% to 1.5% by weight based on the total weight of the health food. Thus, by containing bittern, it is possible to provide healthy natto with improved intestinal flora for increasing and activating equol-producing bacteria.

Equol-producing bacteria, which are good bacteria, metabolize isoflavones, especially daidzein, to produce equol and grow (that is, proliferate). Here, since isoflavones such as daidzein are abundant in soybeans, ingesting soybean ingredients and bittern with the above composition more efficiently increases and activates equol-producing bacteria, thereby improving the intestinal flora. Improvement is possible.

According to the invention of claim 2, the intestinal flora-improving healthy miso has a magnesium content of 2500 mg to 6000 mg and a calcium content of 500 mg to 2000 mg per 100 g, and the ratio of magnesium content to calcium content is 2 to 2. 7 and a hardness of 144000 mg/L to 383000 mg/L, 0.8% to 1.5% by weight based on the total weight of the health food. Thus, by containing bittern, it is possible to provide intestinal flora-improving healthy miso for increasing and activating equol-producing bacteria.

According to the invention of claim 3, the intestinal flora-improving healthy soy sauce has a magnesium content of 2500 mg to 6000 mg and a calcium content of 500 mg to 2000 mg per 100 g, and the ratio of magnesium content to calcium content is 2 to 2. 7 and a hardness of 144000 mg/L to 383000 mg/L, 0.8% to 1.5% by weight based on the total weight of the health food. Thus, by containing bittern, it is possible to provide healthy soy sauce for improving intestinal flora for increasing and activating equol-producing bacteria.

According to the invention according to claim 4, the intestinal flora-improving health boiled beans have a magnesium content of 2500 mg to 6000 mg and a calcium content of 500 mg to 2000 mg per 100 g, and the ratio of magnesium content to calcium content is 2 to 2. 7 and a hardness of 144000 mg/L to 383000 mg/L, 0.8% to 1.5% by weight based on the total weight of the health food. Thus, by containing bittern, it is possible to provide intestinal flora-improved healthy boiled beans for increasing and activating equol-producing bacteria.

Hereinafter, the intestinal flora-improving healthy natto, miso, soy sauce, and boiled soybeans according to the present invention will be described in detail.

Many bacteria live in the intestines of humans. 100 to 3000 kinds of bacteria grow in the intestine per person, and 100 trillion to 1000 trillion intestinal bacteria live in the population of bacteria.

Intestinal flora refers to a biological community (a kind of ecosystem) formed by these intestinal bacteria. The balance of the intestinal flora changes due to changes in the host's dietary environment, physical condition, drug intake, stress, and the like. Intestinal bacteria include good bacteria that contribute to maintaining the health of the host, bad bacteria that harm the health of the host, and opportunistic bacteria that can be beneficial or harmful depending on the balance of the intestinal flora.

Bifidobacterium genus and Lactobacillus genus bacteria are typical examples of beneficial bacteria, most of which are also called lactic acid bacteria. Bacteria belonging to the genus Clostridium and bacteria belonging to the genus Staphylococcus are typical examples of bad bacteria.

As a method for examining the balance of the intestinal flora, a method of measuring and examining beneficial bacteria such as lactic acid bacteria and bad bacteria Clostridium spp. - There is also a method (Patent Document 2) in which the stool properties are surveyed and inspected through questionnaires.

Since metabolites of intestinal bacteria are absorbed into the blood through the intestinal wall of the host, it is also possible to examine the balance of the intestinal flora by a blood test. In addition, since some of these metabolites are excreted in the urine, it is also possible to examine the balance of the intestinal flora by urinalysis.

Ideally, the intestinal flora should maintain a balance of good bacteria: bad bacteria: opportunistic bacteria = 2:1:7, but in general, the intestinal flora tends to favor bad bacteria. There is Therefore, it is preferable to increase good bacteria.

Here, equol-producing bacteria also exist as beneficial bacteria. Equol-producing bacteria metabolize isoflavones (particularly daidzein) contained in soybeans and the like to produce equol.

It has been reported that when the number of equol-producing bacteria increases and the amount of equol absorbed into the blood increases, various epidemiologically beneficial effects appear on the host (Non-Patent Documents 1, 2 and 3). , Non-Patent Document 3).

A part of equol is also known to be released in the urine of the host. Non-Patent Document 1 describes that daidzein, but not equol, was detected in the urine of germ-free animals with no intestinal flora when a soybean diet was fed. It is also known that there is a positive correlation between the amount of equol produced by E. coli and the equol content in the urine of the host.

In the present invention, the improvement of intestinal flora is evaluated using the increase and activation of equol-producing bacteria, which are good bacteria, as an index. Also, the increase and activation of equol-producing bacteria are evaluated based on the equol content in the urine of the host.

Here, equol-producing bacteria is a general term for bacteria that produce equol by metabolizing isoflavones (particularly daidzein).

As the equol-producing bacteria, Adlercreutzia equolifaciens, Asaccharobacter celatus AHU1763, Asaccharobacter celatus gen, nov. sp. nov strain do03T, Bacteroides ovatus, Bifidobacterium animalis, Coriobacteriaceae sp MT1B9, Eggertella sp (YY7918, Julong732, MT4s-5), Enterococcus faecium , Eubacterium sp D1 and D2, Finegoldia magna, Lactobacillus mucosae, Lactobacillus sp Niu-O16, Lactococcus garviae ( Lc 20-92), Ruminococcus product, Slackia sp (HE8, FJK1, TM-30, NATTS) Slackia equilifaciens (Strain DZE), Streptococcus intermedius, Veillonella sp, Mix ure of Lactobacillus mucosae EPC4, Corynebacteriales sp E-17, etc. be.

Strictly speaking, isoflavone is a term that refers to 3-phenylchromone represented by the following formula (Chem. 1), but in a broader sense, derivatives belonging to isoflavones are sometimes called isoflavone. Also in the present invention, derivatives belonging to isoflavones are referred to as isoflavones.

There are many types of isoflavones, but particularly in soybean (Glycine max) (hereinafter referred to as soybean), daidzein represented by the following formula (2) and daidzein represented by the following formula (3) It contains a lot of isoflavones such as genistein.

In addition, these isoflavones have antioxidant properties and estrogen-like actions, which are female hormones, and prevent and/or prevent breast cancer, prostate cancer, osteoporosis, hypercholesterolemia, heart disease, and menopause. Alternatively, it has been shown that there is an improving effect.

Equol is a metabolite produced by the metabolism of equol-producing bacteria, and is a substance represented by the following formula (Chemical Formula 4).

Equol also has antioxidant capacity and estrogen-like action, which is a female hormone. have.

Therefore, equol is more effective in preventing and/or improving breast cancer, prostate cancer, osteoporosis, hypercholesterolemia, heart disease, menopausal disorder, and the like than other isoflavones.

The intestinal flora-improving healthy natto, miso, soy sauce and boiled beans according to the present invention have a magnesium content of 2500 mg to 6000 mg and a calcium content of 500 mg to 2000 mg per 100 g, and the ratio of magnesium content to calcium content is 2. ~7 and hardness from 144000 mg/L to 383000 mg/L containing bittern derived from deep ocean water.

Intestinal flora can be improved by ingesting natto, miso, soy sauce, and boiled soybeans containing bittern of the above composition.

The hardness of bittern can be obtained by the following formula 1. The hardness is originally calculated per liter, but when calculating per 100 g, it is necessary to multiply by 10 and the specific gravity of bittern to water in order to convert to per liter.

Hardness [mg/L] = ((calcium content [mg/100g] x 2.5) + (magnesium content [mg/100g] x 4.1)) x 10 x specific gravity (Formula 1)

The intestinal flora-improving healthy natto, miso, soy sauce and boiled soybeans according to the present invention contain 0.8% to 1.5% by weight of the total weight of the health food. More preferably, it contains 1.0% by weight to 1.5% by weight based on the total weight of the health food.

When the amount of bittern is less than 0.8% by weight based on the total weight of the health food, the effect of improving the intestinal flora is not sufficiently obtained, and when it is more than 1.5% by weight, the bitterness increases, which is undesirable. It should be noted that it is preferable to set the amount of bittern to 1.0% by weight to 1.5% by weight, since a more effective effect of improving intestinal flora can be obtained while suppressing bitterness.

The bittern is not particularly limited, but bittern produced by a method of concentrating seawater using a reverse osmosis membrane method can be preferably used.

It is preferable to use deep ocean water as the seawater from which the bittern is obtained. Deep seawater is seawater at a depth of 200 meters or more, which is less affected by water areas such as polluted rivers and is less polluted by chemical substances. In addition, since the sunlight does not reach and the water temperature is low, there is little breeding of microorganisms (various germs). Therefore, by using deep sea water-derived bittern in the present invention, it is possible to suppress the adverse effects of chemical substances on the intestinal flora balance and the adverse effects of various bacteria and their metabolites.

The present invention can incorporate various additives in suitable amounts as required. Additives include, but are not limited to, excipients, disintegrants, binders, acidulants, effervescent agents, artificial sweeteners, flavors, lubricants, colorants, stabilizers, pH adjusters, surfactants, and the like. mentioned.

Examples of excipients include, but are not limited to, starches such as corn starch, potato starch, wheat starch, rice starch, partially pregelatinized starch, pregelatinized starch, and perforated starch; sugars such as lactose, sucrose, glucose; , sugar alcohols such as xylitol, erythritol, sorbitol and maltitol; inorganic compounds such as magnesium aluminometasilicate, hydrotalcite, anhydrous calcium phosphate, precipitated calcium carbonate, calcium silicate and light anhydrous silicic acid;

Binders include, but are not limited to, hydroxypropylcellulose, hydroxypropylmethylcellulose, polyvinylpyrrolidone, gum arabic powder, gelatin, pullulan, and the like.

Disintegrants include, but are not limited to, starch, agar, carmellose calcium, carboxymethyl starch sodium, croscarmellose sodium, crospovidone, crystalline cellulose, F-MELT (trademark, manufactured by Fuji Chemical Industry Co., Ltd.) and the like. .

Acidulants include, but are not limited to, citric acid, tartaric acid, malic acid, ascorbic acid, and the like.

Blowing agents include, but are not limited to, sodium bicarbonate, sodium carbonate, and the like.

Artificial sweeteners include, but are not limited to, sodium saccharin, dipotassium glycyrrhizin, aspartame, stevia, thaumatin, and the like.

Flavoring agents include, but are not limited to, lemon oil, orange oil, menthol, and the like.

Lubricants include, but are not limited to, magnesium stearate, sucrose fatty acid esters, polyethylene glycol, talc, stearic acid, sodium stearyl fumarate, and the like.

Examples of coloring agents include, but are not limited to, food dyes such as Food Yellow No. 5, Food Red No. 2, and Food Blue No. 2, food lake dyes, iron sesquioxide, and the like.

Stabilizers include, but are not limited to, sodium edetate, tocopherol, cyclodextrin, and the like.

pH adjusters include, but are not limited to, citrates, phosphates, carbonates, tartrates, fumarates, acetates, amino acid salts, and the like.

Surfactants include, but are not limited to, polysorbate 80, methylcellulose, hydroxyethylcellulose, sodium carboxymethylcellulose, polyoxyethylenesorbitan monolaurate, gum arabic, powdered tragacanth, and the like.

Furthermore, the present invention may additionally contain isoflavones such as genistein and/or daidzein. Since isoflavones are substances required for the growth of equol-producing bacteria, the addition of isoflavones can increase and activate equol-producing bacteria more efficiently.

Along with this, the amount of equol produced increases, and the amount of equol absorbed into the blood increases. Therefore, the effect of preventing and/or improving breast cancer, prostate cancer, osteoporosis, hypercholesterolemia, heart disease, menopausal disorder, and the like can be enhanced.

The present invention is provided as natto, miso, soy sauce and boiled soybeans.

Since soybeans contain a large amount of isoflavones, by providing processed soybean foods such as natto, miso, soy sauce and boiled soybeans, equol-producing bacteria can be more efficiently increased and activated in the intestines of the ingestors of the present invention. to improve intestinal flora.

The intestinal flora-improving healthy natto, miso, soy sauce, and boiled soybeans containing bittern derived from deep sea water according to the present invention increase and activate equol-producing bacteria compared to conventional natto, miso, soy sauce, and boiled soybeans. and improve intestinal flora.

Examples of natto that can be provided by the present invention include itohiki natto, salted natto, dried natto, and goto natto.

The miso that can be provided by the present invention is classified into rice miso, barley miso, soybean miso, and blended miso depending on the koji used, and any miso may be used. Also, depending on how it is prepared, it can be divided into red miso and white miso, and both types of miso can be provided.

The soy sauce that the present invention can provide includes dark soy sauce, light soy sauce, tamari soy sauce, Saishikomi soy sauce, and white soy sauce.

The present invention is based on the fact that the ingestion of bittern with a specific composition derived from deep sea water improves the intestinal flora. and boiled beans can be served.

Furthermore, the improvement of the intestinal flora by ingesting natto, miso, soy sauce, and boiled soybeans according to the present invention is accompanied by an increase and activation of equol-producing bacteria. Increases the amount of equol that is absorbed. This makes it possible to obtain preventive and/or ameliorating effects on breast cancer, prostate cancer, osteoporosis, hypercholesterolemia, heart disease, menopausal disorders, and the like.

Claims (1)

magnesium content of 2500 mg to 6000 mg and calcium content of 500 mg to 2000 mg per 100 g;
The ratio of magnesium content to calcium content is 2 to 7, and
a bittern having a hardness of 144000 mg/L to 383000 mg/L;
Containing 0.8% to 1.5% by weight based on the total weight of health food,
Healthy natto for improving intestinal flora for increasing and activating equol-producing bacteria characterized by: