| Project/Area Number |
11660272
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Zootechnical science/Grassland science
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| Research Institution | Kitasato University |
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Principal Investigator |
ARIHARA Keizo Kitasato Univ., School Vet. Med. Anim. Sci., Associate Prof., 獣医畜産学部, 助教授 (00175994)
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| Project Period (FY) |
1999 – 2001
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| Project Status |
Completed (Fiscal Year 2001)
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| Budget Amount *help |
¥1,200,000 (Direct Cost: ¥1,200,000)
Fiscal Year 2001: ¥500,000 (Direct Cost: ¥500,000)
Fiscal Year 2000: ¥700,000 (Direct Cost: ¥700,000)
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| Keywords | lactic acid bacteria / meat products / lactobacilli / probiotics / protease / peptide / antihypertensive activity / ACE inhibitory activity / Lactobacillus rhamnosus / 育種 / 変異 / 生理活性ペプチド |
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| Research Abstract |
This research project has been conducted to utilize functional lactic acid bacteria for meat products to develop new functional foods. Of numerous lactic acid bacteria strains tested, Lactobacillus gasseri JCM1131 and Lactabacillus rhamnosus FERM P-15120 were retained for further studies. Although L. gasseri JCM1131 shows a potential for the development of healthy meat products, this strain was relatively sensitive to sodium chloride and sodium nitrite. Efforts were directed to generate mutants of JCM1131 resisting these substances. A mutant strain 1131-M8 demonstrated satisfactory growth in meat containing 3.3% sodium chloride and 200ppm sodium nitrite. On the other hand, L. rhamnosus FERM P-15120 demonstrated satisfactory growth in meats and gives desirable sensory properties to fermented sausages. Also, this strain generated antihypertensive activity in fermented pork homogenates. An ACE inhibitory peptide, which has antihypertensive activity, was purified from the homogenate. The structure of the peptide was identified as Val-Phe-Pro-Met-Asn-Pro-Pro-Lys. This peptide is a novel ACE inhibitory peptide. The homogenate fermented with L. rhamnosus FERM P-15120 also demonstrated anti-stress activity. Further studies are now in progress to identify the substance responsible for this activity. By using L. rhamnosus FERM P-15120 strain, properties having potential health benefits can be introduced into meat products, thus improving the value of the products.
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