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WO2005038008A1 - Procede de preparation de produit de fermentation de soja enrichi en acide $g(g)-aminobutyrique et en phytoestrogenes au moyen de la k-100 bifidobacterium brevetoxine desbacteries lactiques de type coreen - Google Patents

Procede de preparation de produit de fermentation de soja enrichi en acide $g(g)-aminobutyrique et en phytoestrogenes au moyen de la k-100 bifidobacterium brevetoxine desbacteries lactiques de type coreen Download PDF

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Publication number
WO2005038008A1
WO2005038008A1 PCT/KR2003/002156 KR0302156W WO2005038008A1 WO 2005038008 A1 WO2005038008 A1 WO 2005038008A1 KR 0302156 W KR0302156 W KR 0302156W WO 2005038008 A1 WO2005038008 A1 WO 2005038008A1
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WO
WIPO (PCT)
Prior art keywords
soybean
lactic acid
korean
acid bacteria
bifidobacterium breve
Prior art date
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Ceased
Application number
PCT/KR2003/002156
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English (en)
Inventor
Seng-Bae Han
Yeong-Hye Yun
Young-Hee Kim
Sook-Hee Park
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BARUMIN Co Ltd
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BARUMIN Co Ltd
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Filing date
Publication date
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Priority to PCT/KR2003/002156 priority Critical patent/WO2005038008A1/fr
Priority to AU2003273069A priority patent/AU2003273069A1/en
Publication of WO2005038008A1 publication Critical patent/WO2005038008A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P13/00—Preparation of nitrogen-containing organic compounds
    • C12P13/005—Amino acids other than alpha- or beta amino acids, e.g. gamma amino acids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P17/00—Preparation of heterocyclic carbon compounds with only O, N, S, Se or Te as ring hetero atoms
    • C12P17/02—Oxygen as only ring hetero atoms
    • C12P17/06—Oxygen as only ring hetero atoms containing a six-membered hetero ring, e.g. fluorescein

Definitions

  • the present invention relates to a method for preparing a fermentation product of soybean having enriched ⁇ -aminobutyric acid and phytoestrogens using the Bifidobacterium breve K-110 of Korean-type lactic acid bacteria. More specifically, it relates to a method for preparing a fermentation product of soybean, said method comprising steps of soaking soybean in water for 4 ⁇ 6 hours, admixing said soaked soybean with water in a ratio of 1 :2 to 1 :8(W/V), grinding them to obtain the ground materials of soybean, heating them to a temperature of 60 °C ⁇ 75 °C and allowing them to cool, and then fermenting them for 12 ⁇ 48 hours, when performing of a soybean fermentation using the Bifidobacterium breve K-110 of Korean-type lactic acid bacteria; and a method for preparing a freeze- dried fermentation product of soybean comprising the steps of adding ascorbic acid to said ground materials of soybean in concentration of 0.025 ⁇ 0.2%, heating and allowing them
  • a method for preparing a fermentation product of soybean in which lactic acid bacteria was fermented comprising the steps of grinding germinated soybean to obtain the ground materials of soybean, adding 0.05% of ascorbic acid thereto, inoculating 1% of the Bifidobacterium breve K-110 of Korean-type lactic acid bacteria(1.5 ⁇ 2.0 X 10 2 ⁇ l) into them and then fermenting them for 12 ⁇ 48 hours at 37 °C .
  • the Bifidobacterium breve K-110 of Korean-type lactic acid bacteria has a property which can improve intestinal climate and also inhibit productivity of harmful enzymes by intestinal bacteria.
  • Bifidobacterium appears on day 3 - 4 after his birth, and become the most dominant bacteria on day 5 after his birth.
  • anaerobic bacteria and Bifidobacterium are dominant, while other lactic acid bacteria, Lactobacillus, etc. are much less.
  • bacterial type of the intestinal bacteria becomes aged and then the influence of dominant Bifidobacterium becomes weak, so the influence of Lactobacillus becomes stronger than that of the Bifidobacterium.
  • Lactobacillus are classified into two groups, one group which does homofermentation and the other group which does heterofermentation, respectively while Bifidobacterium does heterofermentation only.
  • Important characteristics of Bifidobacterium breve K-110 of Korean-type lactic acid bacteria are in that it has an therapeutic effect of treating colon cancer, bladder cancer and ascites cancer (J. Microbiol. Biotechnol.
  • lactic acid bacteria examples include inhibition of the growth of harmful bacteria, alleviation of lactose intolerance, reduction of serum cholesterol, anti-cancer action, immunological action, relief of diarrhoea and constipation, vitamin synthesis, etc.
  • Bifidobacteria begin to appear from about day 3 - 4 after one's birth, then grow to be the most dominant bacteria on about day 5 and existing E.coli or other lactic acid bacteria, Lactobacillus, Streptococcus, etc. decrease to one hundredth.
  • the prior art is a generalized method comprising the steps of inoculating lactic acid bacteria into milk and adding powdered skim milk thereto to proliferate lactic acid bacteria so as to thereby prepare lactic acid beverage.
  • Examples of patents for producing lactic acid beverage or lactic acid using cereals include a vegetable and herbal materials-derived lactic acid fermentation beverage (Korean Patent Publication Laid-Open No.
  • these methods comprise steps of mixing milk, or adding saccharides such as glucose, which is considerably different from the present method, and bacterial strain used therein is also different from the present invention using the Bifidobacterium breve K-110 of Korean-type lactic acid bacteria.
  • the object of the present invention is to provide a method for preparing a fermentation product of soybean by using Korean-type lactic acid bacteria, said method comprising the steps of soaking soybean in water for 4 ⁇ 6 hours, adding water to said soaked soybean in a predetermined ratio, grinding them to obtain the ground materials of soybean, heating and allowing them to cool, inoculating said Bifidobacterium breve K-110 into them, and then fermenting them, when performing of a soybean fermentation using the Bifidobacterium breve K-110 of Korean-type lactic acid bacteria.
  • Another object of the present invention is to provide a method for preparing a fermentation product of soybean comprising the steps of adding ascorbic acid to the ground materials of soybean in concentration of 0.025 ⁇ 0.2% and fermenting them to thereby promote the growth of the Bifidobacterium breve K-110 of Korean-type lactic acid bacteria, when performing of a soybean fermentation using the Bifidobacterium breve K- 110 of Korean-type lactic acid bacteria.
  • a further object of the present invention is to provide a method for preparing a powdered fermentation product of soybean having viable lactic acid bacteria, comprising the step of freeze-drying a fermentation product of soybean obtained by inoculating the Bifidobacterium breve K-110 of Korean-type lactic acid bacteria into the ground materials of soybean and fermenting them for 12 ⁇ 48 hours.
  • a further object of the present invention is to provide a method for preparing a fermentation product of germinated soybean, comprising the steps of adding ascorbic acid to ground materials of the germinated soybean and fermenting them with the Bifidobacterium breve K-110 of Korean-type lactic acid bacteria.
  • a further object of the present invention is to provide a method for enhancing content of ⁇ -aminobutyric acid, one of the physiologically active substance and phytoestrogens comprising step of fermenting soybean and germinated soybean using the Bifidobacterium breve K-110 of Korean-type lactic acid bacteria.
  • Example 1 Determination of the ratio of water in performing of soybean fermentation using Korean-type lactic acid bacteria
  • Commercially available soybean was soaked in water for 4 ⁇ 6 hours and water was drained.
  • Said soaked soybean was mixed with water in a ratio of 1 :2(W/V), 1 :4(W/V) 5 1:6(W/V) and 1:8(W/N), respectively. They were finely ground with a mixer or colloidal mill for 5 — 10 minutes to prepare ground materials of soybean.
  • Said materials were heated and boiled in a double pot or heating vessel for further 5 minutes from when it reached a maximum temperature as shown in Table 1. The maximum temperature showed 60 ⁇ 75 ° C although it was slightly different with a ratio of water.
  • Example 2 Determination of the addition amount of ascorbic acid in performing of soybean fermentation using Korean-type lactic acid bacteria
  • Water-soaked soybean was mixed with water in a ratio of 1:4(W/N) and then finely ground with a mixer or colloidal mill for 5 to 10 minutes to prepare ground materials. Said materials were heated and boiled in a double-pot or heating vessel for further 5 minutes from when it reached a maximum temperature of 75 "Cand then allowed to cool. Thereafter, to said materials was inoculated 1% of Bifidobacterium breve K-l 10 of Korean-type lactic acid bacteria (grown on TS medium for 24 hours). At that time, to examine the effect of ascorbic acid, there was added ascorbic acid with concentrations of 0%, 0.025%, 0.05%, 0.1% and 0.2%, respectively, prior to heating of said ground materials.
  • the number of Bifidobacteria After fermentation, the number of Bifidobacteria has showed 4.40 X 10 9 for the group to which 0% of ascorbic acid was added, 2.02 X 10 12 for the group to which 0.025% of ascorbic acid was added, 9.21 X 10 for the group to which 0.05% of ascorbic acid was added, 2.34 X 10 8 for the group to which 0.1% of ascorbic acid was added and 1.01 X 10 8 for the group to which 0.2% of ascorbic acid was added, respectively.
  • the number of Bifidobacteria increased until addition amount of ascorbic acid increased by 0.05%, while at concentration of ascorbic acid after 0.05% the number of Bifidobacteria rather showed a tendency to decrease. Thus, a suitable addition concentration of ascorbic acid was 0.05% at which the number of Bifidobacteria was maximum.
  • Example 3 Determination of fermentation period Water-soaked soybean was mixed with water in a ratio of 1:4(W/N) and then finely ground with a mixer or colloidal mill for 5 ⁇ 10 minutes to prepare ground materials of soybean. 0.05% of ascorbic acid was added thereto, heated and boiled in a double pot or heating vessel for further 5 minutes from when it reached a maximum temperature of 75 ° C and then allowed to cool. Thereafter, to said materials was inoculated 1% of Bifidobacterium breve K-110 of Korean-type lactic acid bacteria and they were fermented at 37 ° C for 0, 2, 12, 24, 36 and 48 hours to obtain fermentation product of soybean.
  • Example 4 Number of lactic acid bacteria in freeze-drying fermentation product of soybean.
  • bacterial number should be 10 8 /g, while a fermentation product of soybean according to the present invention has 7.79 X 10 12 /g which is much larger than 10 8 /g, thus being capable of using as preparations of lactic acid bacteria.
  • Example 5 Preparation of fermentation product of the Korean-type lactic acid bacteria using germinated soybean
  • Water- soaked soybean for 4 h was germinated at a temperature of 25 ⁇ 30 ° C for 0, 12, 24 and 36 hours, respectively.
  • Said germinated soybean was mixed with water in a ratio of 1:4(W/N) and then finely ground with a mixer or colloidal mill for 5 ⁇ 10 minutes to prepare ground materials of soybean.
  • 0.05% of ascorbic acid was added thereto, heated and boiled in a double pot or heating vessel for further 5 minutes from when it reached a maximum temperature of 75 ° C and then allowed to cool.
  • the 1 number of lactic acid bacteria was 7.07 X 10 for the case of using 24 h-germinated soybean and 1.00 X 10 12 for the case of using 36 h-germinated soybean, respectively, with resulting in decrease of bacterial number by using soybean having a long germination period.
  • germinated soybean it is preferred to use less than 12 h- germinated soybean.
  • Example 6 Content of ⁇ -aminobutyric acid in a fermentation product of soybean using Korean-type lactic acid bacteria
  • ⁇ -aminobutyric acid The content of ⁇ -aminobutyric acid was 89.66 ⁇ 5.97 mg% for 12 h-germinated soybean, but it was 133.24 ⁇ 13.05 mg% for fermenting of 12 h-germinated soybean by using the Bifidobacterium breve K-110 of Korean-type lactic acid bacteria, with an increase of about 1.5 times, compared to before fermenting. Thus, it was believed that the Bifidobacterium breve K-110 also had a function of synthesizing ⁇ -aminobutyric acid.
  • ⁇ -aminobutyric acid (GAB A) is one of the neurotransmitters present in cerebrum, etc.
  • ⁇ - aminobutyric acid which is one of the neurotransmitters present in cerebrum, is used as preparations for intravenous injection for improving cerebral blood flow and enhancing cerebral metabolism in cerebral apoplexy, brain trauma and cerebral arterial sequela, and is commercially available as oral preparations in the form of tablet containing 5 ⁇ 10 mg of ⁇ -aminobutyric acid in Japan (Journal of the Japanese Society for Food Science and Technology 46, 323 (1999)).
  • Example 7 Increase in content of isoflavone, phvtoestrogen of soybean fermentation product by using the Korean-type lactic acid bacteria
  • diadzin, glycitin and genistin had been converted to diadzein, glycitein and genistein.
  • isoflavonoids diadzin, glycitin and genistin which are present in soybean don't have effects like phytoestrogens by themselves, but it was reported that diadzein, glycitein and genistein in the form of aglycon in which sugar residues bound to diadzin, glycitin and genistin were removed, have function as phytoestrogens.
  • flavonoids such as diadzin, glycitin and genistin
  • flavonoids having no activity of phytoestrogens prior to fermenting were converted to the form of flavonoids(such as diadzein, glycitein and genistein) having strong activity of phytoestrogens, when fermenting of soybean using lactic acid bacteria.
  • phytoestrogens diadzein, glycitein and genistein have an action to increase a metabolism of carcinogenic substances in cell cultivation experiment, it was reported that they have the effects to prevent breast cancer and prostate cancer and also various kinds of cancers such as gastric cancer, colon cancer, etc. (The Korean Society for the Research of Soybean, Academic Publication 2001), and serve to reduce a risk of cardiovascular diseases and cancers (The Food Industry, Nov. 1998). They say that these phytoestrogens diadzein, glycitein and genistein have an anti- oxidative effect, and among them an anti-oxidative effect of glycitein is greatest (The Korean Society for the Research of Soybean, 14:91 (1997)).
  • the Bifidobacterium breve K-110 of Korean-type lactic acid bacteria capable of enhancing the contents of phytoestrogens diadzein, glycitein and genistein, can be used as a new phytoestrogens-enriched food material or a functional food material.
  • the present invention can provide a lactic acid bacteria-fermentation product of soybean using the Bifidobacterium breve K-110 of Korean-type lactic acid bacteria.
  • the fermentation products of soybean and germinated soybean containing more than 10 8 of the Bifidobacterium breve K-110 of Korean-type lactic acid bacteria obtained according to the present invention can be used as preparations of lactic acid bacteria, as well as materials for various functional foods such as materials for health food and materials for eating uncooked food and specified raw food due to high contents of the ⁇ - aminobutyric acid, one of the physiologically active substances and the diadzein, glycitein and genistein functioning as phytoestrogens.

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Abstract

L'invention concerne un procédé de préparation d'un produit de fermentation de soja à teneur accrue en acide η-aminobutyrique et en phytoestrogènes au moyen de la k-100 bifidobacterium brevetoxine. Ce procédé consiste à: tremper le soja dans de l'eau; mélanger le soja ainsi trempé à de l'eau selon un taux précis; concasser le tout pour obtenir des matières concassées; chauffer et laisser refroidir; et enfin, déclencher la fermentation au moyen de la k-100 bifidobacterium brevetoxine des bactéries lactiques de type coréen. L'invention concerne un procédé caractérisé en ce que un produit de fermentation de soja contenant une quantité importante de bactéries lactiques ainsi qu'une teneur accrue en acide η-aminobutyrique et en phytoestrogènes peut être obtenu par le procédé de fermentation précité.
PCT/KR2003/002156 2003-10-16 2003-10-16 Procede de preparation de produit de fermentation de soja enrichi en acide $g(g)-aminobutyrique et en phytoestrogenes au moyen de la k-100 bifidobacterium brevetoxine desbacteries lactiques de type coreen Ceased WO2005038008A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
PCT/KR2003/002156 WO2005038008A1 (fr) 2003-10-16 2003-10-16 Procede de preparation de produit de fermentation de soja enrichi en acide $g(g)-aminobutyrique et en phytoestrogenes au moyen de la k-100 bifidobacterium brevetoxine desbacteries lactiques de type coreen
AU2003273069A AU2003273069A1 (en) 2003-10-16 2003-10-16 A method for preparing a fermentation product of soybean having enriched #-aminobutyric acid and phytoestrogens using the bifidobacterium breve k-110 of korean-type lactic acid bacteria

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PCT/KR2003/002156 WO2005038008A1 (fr) 2003-10-16 2003-10-16 Procede de preparation de produit de fermentation de soja enrichi en acide $g(g)-aminobutyrique et en phytoestrogenes au moyen de la k-100 bifidobacterium brevetoxine desbacteries lactiques de type coreen

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2078461A4 (fr) * 2006-10-31 2010-04-14 Fuji Oil Co Ltd Aliment ou boisson contenant des acides gras hautement insaturés et leur procédé de fabrication
WO2013107913A1 (fr) * 2012-01-19 2013-07-25 University College Cork - National University Of Ireland, Cork Bactéries pouvant être mises en culture, produisant de l'acide gaba et dérivées du tractus gastro-intestinal

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107410508A (zh) * 2017-05-05 2017-12-01 扬州大学 一种富含γ‑氨基丁酸的发酵豆乳的生产方法

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR840003790A (ko) * 1983-03-18 1984-10-04 정재원 두유의 품질 및 수율의 개선방법
EP0855140A1 (fr) * 1997-01-22 1998-07-29 Fuji Oil Company, Limited Procédé pour la préparation du lait de soja fermenté
KR19980076911A (ko) * 1997-04-15 1998-11-16 김동현 장내 유해효소의 활성을 억제하는 새로운 한국형 유산균 및 그의 용도
WO1999011755A1 (fr) * 1997-09-04 1999-03-11 Kabushiki Kaisha Yakult Honsha Bifidobacterium breve et lait de soja fermente prepare avec ledit bifidobacterium
JP2000014356A (ja) * 1998-04-27 2000-01-18 Yakult Honsha Co Ltd Ｇａｂａ含有飲食品の製造法
JP2001120179A (ja) * 1999-10-26 2001-05-08 Yakult Honsha Co Ltd Ｇａｂａ含有発酵乳の製造方法
KR20010074615A (ko) * 2001-06-28 2001-08-04 오석흥 가바 함량이 증가된 곡류 발아식품 및 그 제조 방법
KR20030089176A (ko) * 2002-05-17 2003-11-21 주식회사 바름인 한국형 유산균인 비피도박테리움 브레브 케이-110을이용하여 감마-아미노부 틸산과 식물성에스트로젠을강화한 대두 발효물의 제조방법

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR840003790A (ko) * 1983-03-18 1984-10-04 정재원 두유의 품질 및 수율의 개선방법
EP0855140A1 (fr) * 1997-01-22 1998-07-29 Fuji Oil Company, Limited Procédé pour la préparation du lait de soja fermenté
KR19980076911A (ko) * 1997-04-15 1998-11-16 김동현 장내 유해효소의 활성을 억제하는 새로운 한국형 유산균 및 그의 용도
WO1999011755A1 (fr) * 1997-09-04 1999-03-11 Kabushiki Kaisha Yakult Honsha Bifidobacterium breve et lait de soja fermente prepare avec ledit bifidobacterium
JP2000014356A (ja) * 1998-04-27 2000-01-18 Yakult Honsha Co Ltd Ｇａｂａ含有飲食品の製造法
JP2001120179A (ja) * 1999-10-26 2001-05-08 Yakult Honsha Co Ltd Ｇａｂａ含有発酵乳の製造方法
KR20010074615A (ko) * 2001-06-28 2001-08-04 오석흥 가바 함량이 증가된 곡류 발아식품 및 그 제조 방법
KR20030089176A (ko) * 2002-05-17 2003-11-21 주식회사 바름인 한국형 유산균인 비피도박테리움 브레브 케이-110을이용하여 감마-아미노부 틸산과 식물성에스트로젠을강화한 대두 발효물의 제조방법

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2078461A4 (fr) * 2006-10-31 2010-04-14 Fuji Oil Co Ltd Aliment ou boisson contenant des acides gras hautement insaturés et leur procédé de fabrication
WO2013107913A1 (fr) * 2012-01-19 2013-07-25 University College Cork - National University Of Ireland, Cork Bactéries pouvant être mises en culture, produisant de l'acide gaba et dérivées du tractus gastro-intestinal

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