JP2007099731A - Health functional composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a composition having more physiological activities than those of sake lees which are said to have various physiological activities. <P>SOLUTION: This health functional composition is provided by noticing liquefied lees produced from liquefied liquid preparation, further fermenting the same by lactobacillus to prepare lactobacillus-fermented liquefied lees, and by using the same in experiments using mice and rats, a body weight increase inhibitory effect, the accumulation inhibitory effect of peritoneal white fat tissue, a lipid in blood (neutral fat in serum)-improving effect, an amnesia inhibitory effect and a hair loss inhibitory effect are found out to reveal that the lactobacillus-fermented liquefied lees are the composition having such physiological activities. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a health functional composition obtained by fermenting fermentation byproducts with lactic acid bacteria.

  Grains, potatoes, sugars, etc. are used as raw materials, and yeast and, in some cases, koji or an enzyme agent are added thereto. After alcohol fermentation, the solid residue separated from the liquid part is called koji. Sake, shochu, beer, and the like are known as alcoholic fermented alcoholic beverages, but there are some findings about the efficacy of koji produced as a by-product during the production of these alcoholic beverages.

  Regarding beer lees, in addition to being used as feed for livestock such as beef cattle and dairy cattle, organic fertilizers fermented with beer lees have been developed, but there are no reports on their physiological functions. As for shochu, ocean dumping, which was the main disposal method, was banned by the London Convention, and alternative disposal methods and effective utilization methods as resources have been studied. In recent years, a method for producing moromi vinegar from shochu has been developed. Has been. In addition, it has been reported that shochu has an anticancer action and a thrombolytic action.

  On the other hand, the following is known about the effect of sake lees (hereinafter sometimes referred to simply as sake lees).

  Blood sugar is taken up by fat cells by insulin produced in the pancreas and becomes fat as an energy source. However, when the action of insulin is hindered and blood sugar increases without being taken up by fat cells, diabetes develops. It has been clarified that sake mash contains a substance having an action similar to that of insulin and suppresses the decomposition of fat. Therefore, the effect of preventing diabetes is expected by ingesting sake lees.

There are renin and kallikrein secreted from the kidney in the blood pressure regulation system, and renin breaks down proteins in the blood to make angiotensin, which increases blood pressure by constricting blood vessels and stimulating sympathetic nerves. . On the other hand, kallikrein acts on kinogen secreted from the liver to produce kinin, thereby expanding blood vessels and lowering blood pressure. Angiotensin-converting enzyme exists in animals including humans, strengthens the action of angiotensin that has an effect of raising blood pressure, and weakens the action of kinin that has an action of lowering blood pressure. Peptides that inhibit this angiotensin converting enzyme were discovered from sake and sake lees, and it was confirmed that when these were given to hypertensive rats, the blood pressure of the rats decreased. It is expected that sake lees will help prevent high blood pressure.
As the age increases, cathepsin L, a bone proteolytic enzyme, increases the speed of bone resorption and breaks the bone, but sake lees contain ingredients that block the action of cathepsin L. It is thought that rosacea helps prevent osteoporosis.

  Cerebral infarction is caused by clogging of blood vessels in the brain. This includes cerebral embolism that clogs blood vessels from other places such as the heart, and cerebral thrombus that causes clots due to arteriosclerosis in the blood vessels in the brain. There is. Blood flows smoothly with urokinase, which dissolves blood clots, and plasminogen is a substance that dissolves blood clots. It has been clarified that some sake and sake lees contain enzymes that promote the synthesis of urokinase in the body and substances that act on plasminogen to dissolve thrombus. Therefore, it is expected that sake lees will help prevent cerebral infarction.

  When the blood vessels that supply oxygen and energy to the myocardium are narrowed and blood flow is reduced (angina pectoris), or when blood stops flowing and oxygen and nutrient supply to the myocardium is inhibited, myocardial function is disturbed (myocardial infarction) ). If there is bad cholesterol in the blood, arteriosclerosis occurs, causing angina and myocardial infarction. It has been found that sake lees suppress the increase in total cholesterol in the serum and liver and increase good cholesterol, that is, reduce bad cholesterol. Therefore, it is expected that rosacea may be useful for preventing heart diseases such as angina pectoris and myocardial infarction and arteriosclerosis.

It is said that atopic dermatitis and pollen allergy are allergies caused by an immunoglobulin produced by an enzyme called cathepsin B. It was found that sake and koji contained substances that inhibit the function of cathepsin B. From this, it is expected that sake lees will help improve allergic constitutions.
Spots and freckles are caused by the deposition of melanin pigment in the skin. Tyrosinase acts on L-tyrosine, which is a kind of amino acid, to produce a melanin pigment precursor called dopachrome. Dopachrome turns into melanin, which can cause spots and freckles, or can be tanned and the skin darkened. It was found that sake lees contain substances that inhibit the action of tyrosinase. When tyrosinase is inhibited, dopachrome is not produced. For this reason, sake lees are expected to have a whitening effect.

  Thus, many things are expected as the effects of sake lees. However, some of these have only the result of finding that active ingredients are contained in sake, sake, and sake lees, and there are some that are expected to have their respective effects.

"Healthy effect of hidden sake" “A great special effect of sake lees” by Yukio Takizawa

  Sake lees that can be expected to have various physiological activities are interesting as materials, but compositions with further physiological activities are desired.

  The present inventors focused on a liquefied preparation koji that is newer than liquor and / or expected to have higher physiological activity, and further decided to use a composition obtained by fermenting it with lactic acid bacteria. As a result of intensive studies, it was found that liquefied koji fermented with lactic acid bacteria has various higher physiological activities than sake koji and liquefied koji koji, and the above problems could be solved.

  By using a liquefied mash in place of ordinary sake lees and by further fermenting it with lactic acid bacteria, compositions having various physiological activities such as neutral fat suppression can be obtained. The composition contributes to health.

  Hereinafter, the present invention will be described in detail.

In recent years, various functions of sake lees have been revealed. For example, various effects such as lowering blood pressure, prevention of osteoporosis, prevention of cerebral infarction, prevention of myocardial infarction, prevention of arteriosclerosis, action of lowering cholesterol level, improvement of allergic constitution, improvement of spots, whitening effect, etc. have been known. It was.
However, there are few reports of using sake lees themselves fermented with lactic acid bacteria. The sake lees fermented with lactic acid bacteria can be expected to show further new or strong physiological activities due to changes in the sake lees components by lactic acid bacteria, for example, the production of new peptides by protein degradation.

  Furthermore, the present inventors paid attention to a liquefied lees generated by charging a liquefied liquor that can be expected to have a further effect different from ordinary sake lees. Liquefied liquor preparation uses steamed rice for sake preparation, but instead liquefied liquor is used to grind the soaked rice, and this slurry (emulsion) is treated with liquefied enzyme (α-amylase) at high temperature, This is a method of charging a liquefied material as a charged raw material. The solid part remaining after the upper tank (separation of the liquid part and the solid part) after the alcohol fermentation with the liquefied liquid is called the liquefied soot. A liquefied lees has characteristics such as containing more proteins and peptides than a normal liquor and has a composition different from that of an ordinary liquor. For this reason, physiological activity different from normal sake lees can be expected.

  The present inventors paid attention to this liquefied koji, and further examined whether or not a new physiological activity is produced by fermenting it with lactic acid bacteria (hereinafter, this may be simply referred to as lactic acid fermentation).

  Lactic acid bacteria for lactic acid fermentation were selected from several lactic acid bacteria isolated from commercially available kimchi, and one strain with the best fermenting power and taste of liquefied koji was selected. When this bacterium was identified, it was found to be Lactobacillus brevis.

  Moreover, lactic acid fermentation of the liquefied koji was performed as follows. Water was added to the liquefied koji, pulverized with a mixer, and inoculated with lactic acid bacteria that had been pre-cultured. As a condition for maximizing the amount of peptide produced by lactic acid bacteria protease, fermentation was performed at room temperature for 48 hours.

  As a result of experiments in mice or rats, lactic acid fermented liquefied potatoes (hereinafter sometimes referred to simply as lactic acid fermented liquefied potatoes) have an effect of suppressing weight gain, an inhibitory effect on intraperitoneal white adipose tissue, It was found that a lipid (neutral fat) improving effect, an amnesia suppressing effect, and a hair loss suppressing effect were observed.

  EXAMPLES Hereinafter, although an Example is shown and this invention is demonstrated in detail, this invention is not limited to these Examples.

Weight gain suppression test Male 4-week-old C57BL / 6J mice (black mice) were tested in groups of 3 mice. Group 1 blank group gives only CE-2 (manufactured by CLEA Japan) of normal diet, Group 2 control group gives 50% CE-2 plus 40% fructose and 10% casein, The group test group gave 50% CE-2 plus 40% fructose and 10% lactic acid fermentation liquor. This was reared for 10 weeks under free intake conditions. The calorie was 344 kcal for CE-2 and almost the same as 385 kcal for the control and test plots. Although it was under free intake conditions, the intake was almost the same in every section. The resulting change in weight is shown in FIG. Compared with the blank group, the control group that induced obesity showed a significant increase in body weight, but the test group that induced obesity and added lactic acid fermented product did not change much in weight compared to the blank group, and lactic acid fermentation. It was found that weight gain was suppressed by adding liquefied sputum.

Intraperitoneal white adipose tissue accumulation suppression test The same test section as in Example 1 was provided using the same mice as in Example 1 and food, and the mice were dissected after 10 weeks from the start of the test, and the abdominal cavity was observed. . As a result, white adipose tissue in the abdominal cavity was considerably enlarged in the control group compared with the blank group, and a large amount of white fat was accumulated. It was found that the spread and amount of adipose tissue remained almost unchanged and accumulation of intraperitoneal white adipose tissue was suppressed. A state of the dissected mouse in the abdominal cavity is shown in FIG. In addition, the part enclosed in black in FIG. 2 shows the white adipose tissue part in an easy-to-understand manner.

Blood lipid improvement test Three groups of 4 week-old female ICR mice were provided, and the following section was provided as food to be given. Blank group: CE-2, control group: CE-2 with 20% beef tallow, 10% glucose and 10% casein added, lactic acid fermentation liquefaction sardine group: CE-2 with 20% beef tallow, 10% glucose and 10% Lactic acid fermented liquefied rice cake, unfermented liquefied rice cake: CE-2 with 20% beef tallow, 10% glucose and 10% liquefied rice cake not fermented with lactic acid. These were ad libitum, whole blood was collected after 3 weeks, and serum triglyceride was analyzed. The result is shown in FIG. Neutral fat increased slightly in the control group compared to the blank group, but serum neutral fat decreased in the group with liquefied koji that was not lactic acid fermented compared to the blank group. Serum triglycerides were greatly reduced in the group with addition of sputum. From this, it was found that the liquefied koji has an effect of suppressing serum neutral fat, but the liquefied koji made by lactic acid fermentation of the liquefied koji further enhances the suppressing effect.

Amnesia Inhibition Test Using a female 13-week-old ICR mouse, a test for whether forgetfulness was suppressed was performed as follows. The number of specimens was 5 groups. The test is based on a platform-type water maze device ("Effectiveness of mouse strain suitable for swimming learning and hemicholinium, Vasopressin, etc .. Observation with a simple water maze learning device" Kenji Yamada, Mariko Sato, Atsuko Tomoi, Atsushi Tsuboi, Tatsuo Nagasaka (Tokyo) The learning and memory ability of the mice was evaluated by the time to reach the platform using the Pharmaceutical University) and the Journal of Pharmaceutical Sciences Vol. 112 (11) p824-831).

  The time taken for the mouse to reach the platform from the starting point is measured, and this is taken as an acquisition attempt. As an acquisition trial, the mouse was allowed to swim three times a day for four consecutive days to allow the mouse to learn the platform position. As a result, the arrival time was shortened and converged to a substantially constant value.

  After completion of the acquisition trial, the formatted mice were forcibly orally administered 10 ml / kg of distilled water in the control group and 3000 mg / kg of lactic acid fermentation liquor in the test group with a gastric sonde. At 60 minutes after administration of distilled water or lactic acid fermentation liquor, scopolamine was subcutaneously administered to mice at 2 mg / kg to induce amnesia.

  After 30 minutes of scopolamine administration, the water maze was swam again, and the maintenance or loss of learning memory was measured (test trial). As a result, in the control group, the arrival time compared to before scopolamine administration (arrival time compared to the goal arrival time at the last acquisition trial) was significantly extended (p <0.01), and the creation of an amnesia model mouse was not possible. Admitted. Compared with the test trial in the control group, the arrival time was significantly suppressed (p <0.05) in the test group in which the fermented liquefied koji was administered in advance. Was recognized. These results are shown in FIG.

Hair loss inhibition test For young SD rats 8 days old, only saline was administered intraperitoneally in the blank group, and cytosine arabinofuranoside (30 mg / kg), an anticancer drug, was administered in the control group and test group. Continuous intraperitoneal administration was continued for days. One group was performed with 3 animals. As a result, in the control group, a hair loss model animal was obtained in which almost 100% of the hair was removed by administration of the anticancer agent. In the test area, lactic acid fermentation liquefied koji (500 mg / kg) was intraperitoneally administered simultaneously with the anticancer agent to examine the effect on hair loss.

  As a result, in the blank area where no anticancer agent was administered, the hair grew completely in 7 days. In the control group to which the anticancer agent was administered, almost no hair growth was observed in 7 days, but in the group to which the lactic acid fermentation liquor was added, which was the test group, 7 days, there were more than the control group in spite of the addition of the anticancer agent. Hair growth was seen. From this, it was found that there was a tendency to suppress the progression of hair loss by adding lactic acid fermentation liquefaction koji. The results are shown in Table 1.

It is the figure which showed the weight change of the mouse | mouth which induced obesity. It is the figure which dissected the mouse | mouth and showed the mode in the abdominal cavity containing a white adipose tissue. It is the figure which showed the comparison of the serum triglyceride amount of a mouse | mouth. It is the figure which showed the learning memory ability maintenance effect of the mouse | mouth by the amnesia induction.

Claims (12)

A health functional composition obtained by fermenting rice cake after alcoholic fermentation of cereals and / or potatoes and / or sugars with lactic acid bacteria. The health functional composition obtained by the method according to claim 1, wherein the koji is sake koji. The health functional composition obtained by the method according to claim 2, wherein the sake is sake liquefied. The health functional composition obtained by the method according to claim 1, wherein the lactic acid bacterium is Lactobacillus brevis. Beverages and foods containing the health functional composition obtained by the method according to claim 1. A pharmaceutical, a quasi-drug, and a cosmetic using the health functional composition obtained by the method according to claim 1. A feed comprising a pet food using the health functional composition obtained by the method according to claim 1. A composition for suppressing weight gain, comprising the health functional composition obtained by the method according to claim 1 as an active ingredient. A composition for suppressing accumulation of intraperitoneal white adipose tissue, comprising as an active ingredient the health functional composition obtained by the method according to claim 1. A serum neutral fat-suppressing composition comprising the health functional composition obtained by the method according to claim 1 as an active ingredient. An amnesia-suppressing composition comprising a health functional composition obtained by the method according to claim 1 as an active ingredient. A hair loss inhibiting composition comprising as an active ingredient a health functional composition obtained by the method according to claim 1.

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