Title:
IMMUNOPOTENTIATING FERMENTED FOOD OBTAINED FROM FRUCTAN-CONTAINING FOOD
Document Type and Number:
WIPO Patent Application WO/2010/098217
Kind Code:
A1
Abstract:
Disclosed is a highly-functional fermentation product (a fermented food) obtained by subjecting a starting material containing fructan (in particular, a starting material comprising fructan-rich garlic (Allium sativum) or rakkyo (Allium chinense)) directly to lactic acid fermentation without conducting a heat treatment or an enzymatic treatment.
Specifically disclosed are a fermentation product having an immunopotentiating effect which is obtained by lactic acid fermentation of a starting material containing fructan with the use of a lactic acid bacterium Lactobacillus plantarum S506 strain (NITE BP-643) capable of metabolizing fructan, a mutant strain of the aforesaid S506 strain that is capable of metabolizing fructan, or a strain isolated from Lactobacillus plantarum that has the same mycological properties as the aforesaid S506 strain; and a fermented food comprising the aforesaid fermentation product.
Inventors:
KUSANO SHUICHI (JP)
TAMURA HIROSHI (JP)
YAMASHITA TAKAAKI (JP)
TAMURA HIROSHI (JP)
YAMASHITA TAKAAKI (JP)
Application Number:
PCT/JP2010/052139
Publication Date:
September 02, 2010
Filing Date:
February 15, 2010
Export Citation:
Assignee:
FUJI SANGYO CO LTD (JP)
KUSANO SHUICHI (JP)
TAMURA HIROSHI (JP)
YAMASHITA TAKAAKI (JP)
KUSANO SHUICHI (JP)
TAMURA HIROSHI (JP)
YAMASHITA TAKAAKI (JP)
International Classes:
C12N1/20; A23L19/00; A23L19/10; A23L27/10; A61K35/74; A61K35/747; A61K36/28; A61K36/896; A61K36/8962; A61P37/04
Foreign References:
| JP2007244211A | 2007-09-27 | |||
| JPH08294379A | 1996-11-12 | |||
| JP2008231002A | 2008-10-02 | |||
| JP2006094853A | 2006-04-13 | |||
| JP2007185105A | 2007-07-26 | |||
| JPS4852995A | 1973-07-25 | |||
| JPS5326361A | 1978-03-11 | |||
| JP2002154981A | 2002-05-28 | |||
| JP2006094853A | 2006-04-13 |
Other References:
PALUDAN-MULLER,C. ET AL.: "Genotypic and phenotypic characterization of garlic- fermenting lactic acid bacteria isolated from som-fak, a Thai low-salt fermented fish product.", J APPL MICROBIOL, vol. 92, no. 2, 2002, pages 307 - 314
EIZO KITAMURA ET AL.: "Tsukemono Kojo ni Okeru Datsuen Gijutsu no Kaizen ni Kansuru Kenkyu (Dai 4 Ho) Denki Toseki ni yoru Enzo Rakkyo Sekieki kara no Yuyo Seibun no Kaishu to Riyo", REPORTS OF SAITAMA PREFECTURAL INDUSTRIAL TECHNOLOGY CENTER, vol. 1, 1999, pages 203 - 207
KYOICHI KOBAYASHI: "Rakkyo Shitazuke Hakko no Anteika Gijutsu 1 Rakkyo Shitazuke Hakkoyo Nyusankin no Senbatsu to Tenka Koka", SHOKUHIN KAKO NI KANSURU SHIKEN SEISEKI, vol. 1998, 1999, pages 21 - 24
EIZO KITAMURA ET AL.: "Nyusankin no Seisei suru Fructan Bunkai Koso no Seisei to Seishitsu", SAITAMA-KEN SHOKUHIN KOGYO SHIKENJO GYOMU HOKOKU, vol. 1997, 1998, pages 28 - 38
KYOICHI KOBAYASHI ET AL.: "Nyusankin Starter o Shiyo shita Rakkyo Shitazuke Hakko no Anteika Gijutsu", FUKYU NI UTSUSHITA GIJUTSU HEISEI 11-15 NENDO, 2003, pages 61 - 62
SEMJONOVS,P. ET AL.: "An Influence of Fructan Containing Concentrate from Jerusalem Artichoke Tubers on the Development of Probiotic Dairy Starters on Milk and Oat-based Substrates", FOOD BIOTECHNOL, vol. 21, no. 3/4, 2007, pages 349 - 363
See also references of EP 2402432A4
EIZO KITAMURA ET AL.: "Tsukemono Kojo ni Okeru Datsuen Gijutsu no Kaizen ni Kansuru Kenkyu (Dai 4 Ho) Denki Toseki ni yoru Enzo Rakkyo Sekieki kara no Yuyo Seibun no Kaishu to Riyo", REPORTS OF SAITAMA PREFECTURAL INDUSTRIAL TECHNOLOGY CENTER, vol. 1, 1999, pages 203 - 207
KYOICHI KOBAYASHI: "Rakkyo Shitazuke Hakko no Anteika Gijutsu 1 Rakkyo Shitazuke Hakkoyo Nyusankin no Senbatsu to Tenka Koka", SHOKUHIN KAKO NI KANSURU SHIKEN SEISEKI, vol. 1998, 1999, pages 21 - 24
EIZO KITAMURA ET AL.: "Nyusankin no Seisei suru Fructan Bunkai Koso no Seisei to Seishitsu", SAITAMA-KEN SHOKUHIN KOGYO SHIKENJO GYOMU HOKOKU, vol. 1997, 1998, pages 28 - 38
KYOICHI KOBAYASHI ET AL.: "Nyusankin Starter o Shiyo shita Rakkyo Shitazuke Hakko no Anteika Gijutsu", FUKYU NI UTSUSHITA GIJUTSU HEISEI 11-15 NENDO, 2003, pages 61 - 62
SEMJONOVS,P. ET AL.: "An Influence of Fructan Containing Concentrate from Jerusalem Artichoke Tubers on the Development of Probiotic Dairy Starters on Milk and Oat-based Substrates", FOOD BIOTECHNOL, vol. 21, no. 3/4, 2007, pages 349 - 363
See also references of EP 2402432A4
Attorney, Agent or Firm:
YANO HIROYA (JP)
Hironari Yano (JP)
Hironari Yano (JP)
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