JP3779740B2

JP3779740B2 - Agents for preventing and treating obesity from rice

Info

Publication number: JP3779740B2
Application number: JP05439094A
Authority: JP
Inventors: 孝徳山
Original assignee: 株式会社創研
Priority date: 1993-08-24
Filing date: 1994-03-01
Publication date: 2006-05-31
Anticipated expiration: 2021-05-31
Also published as: JPH07112937A

Description

【０００１】
【産業上の利用分野】
本発明は、米または発芽させた米を原料として得られる医薬、食品等の分野で使用可能な肥満予防・治療剤に関するものである。
【０００２】
【従来の技術】
今日の日本の食文化が西洋化し、非常に多くの国の食事が手軽にできるようになった。しかし、その半面、成人病など新たな問題が表面化し、その原因として「肥満」が挙げられている。そして、その肥満を防止する薬剤が種々開発されている。
しかし、これらの薬剤には、投与による副作用や、使用量、使用期間に制限の問題がある。また、これらは単一化された物質の混合によるものがほとんどであるため、単一物質の副作用、さらには長期に亘る服用により起こる安全性の面からも問題になっている。すなわち、肥満予防・治療に対して有効で、しかも、副作用がなく、安全な肥満の予防・治療剤は、未だ開発されていないのが現状である。
【０００３】
一方、米は主食以外に、清酒、焼酎、みりん、酢、麹などとして用途開発され、古くから生活に欠かせないものとなっている。このほかには、美容的用途として糠袋が知られている。これらは米を単なる主食であると見るか、またはせいぜい澱粉源としてしか見ていなかったということによるものであると思われる。また、糠袋にしても、皮膚によいとされ、慣例的にそのまま使用されてきたのみであり、有効成分という概念もなければ、その有効成分を利用するという考え方も全くなかったのである。
【０００４】
【発明が解決しようとする課題】
現在、薬剤の人体に対する副作用が問題となっており、全く副作用がなく、しかも、予防、治療剤として常用しても十分に安全な肥満予防・治療剤が要求されている。
本発明は、安全で安価であり、常用しても全く安全な米からの肥満予防・治療剤を提供することを目的とするものである。
【０００５】
【課題を解決するための手段】
本発明者らは、動植物合和すの観点から、主食である米を中心に種々の植物成分の研究を進めてきた。その過程で、米には今まで予測できなかった数多くの可能性および効果があることが判明してきた。そこで、主食として用いられ、安全性が最も高いことが実証されている米をテーマとして取り上げ、米の総合利用研究を行ってきた。そのうちの一つのテーマとして、米からの肥満予防・治療剤について鋭意研究を重ねてきたのであるが、その過程で、米および発芽させた米には、抗肥満作用を有する成分が含有されていることを見出し、本発明を完成するに至った。
即ち、本発明（１）は、白米の抽出物を有効成分として含有する肥満予防・治療剤である。
本発明（２）は、白米の加水物を酵素分解または麹を作用させたものを有効成分として含有する肥満予防・治療剤である。
本発明（３）は、白米を抽出するに当たり、その抽出前、抽出と同時または抽出後に酵素分解または麹を作用させたものを有効成分として含有する肥満予防・治療剤である。
本発明（４）は、白米の抽出物あるいは酵素分解または麹を作用させたものに、アルコール発酵あるいは有機酸発酵を行ったものを有効成分として含有する肥満予防・治療剤である。
本発明（５）は、白米を、白米、玄米または発芽米の形態で用いる、前記発明（１）〜（４）のいずれか一つの肥満予防・治療剤である。
本発明（６）は、体重減少又は体重増加抑制のための、前記発明（１）〜（５）のいずれか一つの肥満予防・治療剤である。
【０００６】
本発明において、米および発芽させた米に含有されている抗肥満作用を有する成分は、未だ解明するに至っていないが、米および発芽させた米を、下記のように処理したものは、経口投与したところ、抗肥満作用を示すことが判明した。
▲１▼ 発芽させた米の粉砕物をそのまま、あるいはこれを含有してなるもの。
▲２▼ 米または発芽させた米の抽出物をそのまま、あるいはこれを含有してなるもの。
▲３▼ 米または発芽させた米の加水物を酵素分解または麹を作用させたものをそのまま、あるいはこれを含有してなるもの。
▲４▼ 米または発芽させた米を抽出するに当り、その抽出前、抽出と同時または抽出後に酵素分解または麹を作用させたものをそのまま、あるいはこれを含有してなるもの。
▲５▼ 米または発芽させた米の抽出物あるいは酵素分解または麹を作用させたものに、アルコール発酵あるいは有機酸発酵を行なったものをそのまま、あるいはこれを含有してなるもの。
【０００７】
本発明で使用される米とは、ジャポニカ、インディカ米を問わず、うるち米、および餅米等の玄米および白米を指し、品種、種類は問わない。さらに、精白時に出てくる９２％以上の赤糠、あるいは９２％以下の白糠を使用してもよく、安価で経済的である。また、発芽させた米が使用される。なお、有効成分は、熱および光に対して安定であるため、上記の原料は、浸漬、蒸煮、焙煎（砂焙り、網焙り、熱風焙煎等全てを指す）、蒸煮焙煎、凍結乾燥等の表面変性、ＵＶ照射等の光変性、パットライス等の加圧焙煎、揚げる等の原料処理をしてもよく、また、効果も変わらなかった。
【０００８】
米および発芽させた米は、そのまま用いても有効であるが、実用上の面から粉砕して用いるのが好ましい。米および発芽させた米を粉砕して粉体化するには、粉砕機または精米機を用い一般的な方法で行えばよい。
米を発芽させる場合、胚芽のついた米を水に浸漬あるいは水を噴霧して発芽させる。発芽させる時の温度は５〜７０℃である。ただし、発芽さえすれば、温度および時間は問わない。また、発芽中に水が腐敗する危険性がある場合は、腐敗しないように水を取り替えるか、何らかの防腐を行うのが好ましい。ここで、発芽とは、発芽する直前から発芽したものまで全てを指す。この発芽させた米をよく洗浄して用いる。この時、乾燥して用いてもよい。
【０００９】
米または発芽させた米を抽出、あるいは酵素分解または麹を作用させる場合、原料の米を粉砕して顆粒あるいは粉体化すると、表面積が大きくなるため効率がよくなる。粉砕しなくてもよいが、この場合には、米組織の分解および抽出に長時間を要する。
米または発芽させた米を水抽出する場合、抽出温度は、高温が効率的であるが、低温でも十分に抽出を行うことができる。ただし、４０℃以下の低温の場合は、ＰＨを酸性あるいはアルカリ性にするか、防腐剤あるいはアルコールを加えて、米が腐敗しないように処理することが望ましい。抽出時間は、有効成分さえ抽出できれば、長くても短くてもよく、抽出温度により定めればよい。また、抽出は、加圧下または常圧下で行っても、減圧下で行ってもよい。
【００１０】
水抽出の場合、最も問題になるのは糊化現象である。糊状になれば、抽出効率が悪くなるばかりでなく、実作業においては困難を極める。これを防ぐためには、アミラーゼを加えて反応させるか、塩酸などで酸性にして澱粉を切ってやればよく、この方法を用いることにより、十分に解決でき、実用上も全く問題はない。
抽出物中の有効成分は、酸、アルカリに安定であるためか、酸分解抽出あるいはアルカリ分解抽出を行うのも有効である。この場合、必要により中和、脱塩を行う。
【００１１】
有機溶媒で抽出する場合も、米はなるべく微粉砕または粉体化して抽出することが望ましい。有機溶媒はアルコール、アセトン、ｎ−ヘキサン、メタノール等の一般的な有機溶媒でよいが、人体に対して有害なものは抽出後、溶媒を完全に除去する必要があるので安全なものがよい。
米あるいは発芽させた米を酵素分解する場合、まず、米あるいは発芽させた米に加水した後、酵素を添加する。加水量は収率、作業性、最終使用目的などに応じて適宜選定する。また、加水温度は酵素あるいは麹の至適温度が効率的であるが、低温でも長時間おけば酵素分解は充分に行われる。ただし、４０℃以下の低温の場合は、なんらかの防腐を行うことが必要である。また、分解さえすれば温度は高温でもよい。分解時間は温度等に左右されるが、分解さえ行われれば短くても長くてもよい。
【００１２】
ここで使用する酵素は、澱粉分解酵素、蛋白分解酵素、脂肪分解酵素、繊維分解酵素、リグニン分解酵素およびペクチン分解酵素のうち１種または２種以上である。また、麹を使用する場合においては、加水量、作用温度、作用時間は、酵素分解の場合と同様である。使用する麹は、一般に使用される麹でよく、麹菌の種類および品種は問わない。
さらに、前記の抽出を行うに当り、抽出の前、抽出と同時または抽出の後に、上記の酵素分解および麹を作用させてもよい。ここで、抽出と同時に酵素分解あるいは麹を作用させる場合、具体的には、有機溶媒中で酵素分解あるいは麹を作用させるか、減圧抽出下で酵素分解あるいは麹を作用させるなどの方法により行う。
【００１３】
本発明においては、上記の各処理を行うと同時または処理後、アルコール発酵あるいは乳酸発酵、酢酸発酵等の有機酸発酵を行えば、さらに有効的である。
このアルコール発酵を行う場合、上記のようにして得られた抽出物、酵素分解物（酵素分解、抽出を組み合わせて得られるものも含む）または麹を作用させたものをそのまま、または圧搾、濾過して得た液をアルコール発酵させる。なお、酵素分解とアルコール発酵は同時に行ってもよい。すなわち、米または発芽させた米に加水後、酵素または麹、さらに酒母または酵母を添加して、糖化、アルコール発酵を行う。なお、必要により補糖してアルコール発酵を行ってもよい。大量に製造する場合、糖化と発酵のバランスを考えながら、清酒醸造に準じて３段階あるいは何段階にも分けて、米または発芽させた米を添加するのが望ましい。特に少量を処理する場合においては、一度に添加するのが有効である。糖化およびアルコール発酵は１０〜２４日間行い、この際、腐敗が心配な場合は、酸を添加するか、発酵の阻害にならない適当な防腐を施す。
【００１４】
アルコール発酵を行うと、濃縮がしやすく有効成分の濃縮が容易になることなどの利点もある。
乳酸発酵を行う場合は、アルコール発酵の場合と同様で、この場合は、酒母または酵母の代わりに乳酸菌を添加して乳酸発酵を行う。乳酸発酵は一般的な常法によって行い、乳酸菌の種類および乳酸発酵の条件は問わない。
次に、酢酸発酵の場合は、上記のようにして得られた発酵物をそのまま、あるいは希釈してアルコール４〜５％にした後、酢酸菌を添加して酢酸発酵を行う。また、アルコールのないものは、アルコールを添加して酢酸発酵を行う。酢酸発酵は一般的な常法によって行い、酢酸菌の種類および酢酸発酵の条件は問わない。
【００１５】
以上のようにして得られた本発明品は、残渣を分離することなくそのまま、あるいは圧搾、濾過して用いる。そのまま用いるときは、殺菌あるいは除菌して用いる。なお、乾燥して粉体、顆粒、錠剤等にして用いてもよい。さらに、様々な食品に配合して用いることもできる。
本発明品の抗肥満剤の効果について、試験に基いて以下に記載する。
【００１６】
３週令のｄｄＹ雄性マウスを、一方は本発明品を１日おきに０．２ｍｌずつ投与し、一方はコントロールとして水を投与した。その後、１５週間動物実験室で飼育した。検体数は１５匹ずつとし、５週間ごとに血液を採血し、血清を採り、血中の成分の分析を行った。また、体重も５週間ごとに測定した。
【００１７】
遊離脂肪酸の測定
板谷・宇井法を用いて、遊離脂肪酸の定量を行った。その方法は、共栓付試験管を３本用意し、１本には血清（血漿）０．３ｍｌ、もう１本には０．５ｍＭパルミチン酸標準溶液０．３ｍｌ、他の１本には盲検用として水０．３ｍｌを入れ、各々にリン酸緩衝液２ｍｌとクロロホルム６ｍｌを入れて９０秒間激しく振とう後、さらに６０秒間振とうする。１５分以上静止した後、上層をパスツールピペットで吸引除去する。銅試薬３ｍｌを加え、栓をして３０回上下に振とうする。１５分間以上放置した後、銅試薬層をパスツールピペットで吸引除去する。残ったクロロホルム層に発色試薬０．２５ｍｌを加えて発色後、盲検を対照として４４０ｎｍで吸光度を測定し、その値をもとに血清ＦＦＡ濃度を出した。結果を表１に示す。
【００１８】
【表１】

【００１９】
以上の結果から、米エキスの方が脂肪酸の代謝が活性化されており、脂肪が体内に蓄積しにくい体質に変化させていることが言える。
次に、総脂質合量〔Ｔｏｔａｌｌｉｐｉｄ（ｍｇ／ｄｌ）〕、トリグリセライド〔Ｔｒｉｇｌｙｃｅｒｉｄｅ（ｍｇ／ｄｌ）〕、ＨＤＬ−コレステロール〔ＨＤＬ−ｃｈｏｌｅｓｔｅｒｏｌ（ｍｇ／ｄｌ）〕を測定した。結果を表２に示す。
【００２０】
【表２】

【００２１】
以上の結果から、トータルの脂質は、コントロール群と比較して非常に減っている。また、トリグリセライドの量は減少していることから、体に悪い脂肪の分解が進んでいることが分かる。そして、ＨＤＬ−ｃｈｏｌｅｓｔｅｒｏｌと言う体に良いコレステロールは増加していることから、非常に生体に有益なエキスと言える。
次に、各マウスの体重を表３に示す。
【００２２】
【表３】

【００２３】
以上の結果より、コントロール群に比較して約２割ほどの体重の減少が見られるが、先に述べた結果より、全く生体上に問題はなく、むしろ脂肪分が減少し、体が健康的になっていると言える。
よって、本発明品は、非常に優れた抗肥満剤と言うことができる。
以上の結果より、生理食塩水の潰瘍係数の平均は２７．２であるのに対し、実施例による本発明品全てにおいて、明らかに有効であることが分かる。
【００２４】
【実施例】
（実施例１）
胚芽のついたままの米１ｋｇを２５℃の水につけ、３日間浸漬させ、米を発芽させた。この発芽米をよく洗浄した後、５０℃で２４時間乾燥し、その後、細かく微粉砕し、本発明品９９０ｇを得た。
（実施例２）
白米を粉砕機にかけ、白米の粉砕物５００ｇを得た。この粉砕物に水１５００ｍｌを添加、塩酸でＰＨを落とし１０日間放置した。その後、絞り機で絞り、得た清澄液を中和して、本発明品１２００ｍｌと残渣７６０ｇを得た。
【００２５】
（実施例３）
実施例１で得られた本発明品５００ｇを用いて、実施例３と同様の操作を行い、別の本発明品１１９０ｍｌを得た。
（実施例４）
白米を粉砕機にかけ、白米の粉砕物５００ｇを得た。この粉砕物に液化酵素１０ｇと水１５００ｍｌを添加した。その後、徐々に温度を上げていき、５分間煮沸抽出した後冷却した。その後、絞り機で絞り、本発明品１４２０ｍｌと残渣５６０ｇを得た。
【００２６】
（実施例５）
実施例１で得られた本発明品５００ｇを用いて、実施例４と同様の操作を行い、別の本発明品１４００ｍｌを得た。
（実施例６）
白米を粉砕機にかけ、白米の粉砕物５００ｇを得た。この粉砕物に２Ｎ−ＮａＯＨ１５００ｍｌを添加して５日間放置した。その後、絞り機で絞り、清澄液１３５０ｍｌと残渣６５０ｇを得た。この清澄液を１０Ｎ−ＨＣｌで中和して、本発明品１４８０ｍｌを得た。
【００２７】
（実施例７）
実施例１で得られた本発明品５００ｇを用いて、実施例６と同様の操作を行い、別の本発明品１４９０ｍｌを得た。
（実施例８）
白米を粉砕機にかけ、白米の粉砕物５００ｇを得た。この粉砕物に９５％エタノール１５００ｍｌを添加して、５日間放置した。その後、絞り機で絞り、清澄液１３００ｍｌと残渣６５０ｇを得た。この清澄液に水２０００ｍｌを添加し、ロータリーエバポレーターで濃縮し、本発明品１５００ｍｌを得た。
【００２８】
（実施例９）
実施例１で得られた本発明品５００ｇを用いて、実施例８と同様の操作を行い、別の本発明品１５００ｍｌを得た。
（実施例１０）
白米を粉砕機にかけ、白米の粉砕物５００ｇを得た。この粉砕物に麹３００ｇ、水１５００ｍｌを加え、５５℃で２０時間放置した。その後、絞り機で絞り、本発明品１２３０ｍｌと残渣１０００ｇを得た。
【００２９】
（実施例１１）
実施例１で得られた本発明品５００ｇを用いて、実施例１０と同様の操作を行い、別の本発明品１２１０ｍｌを得た。
（実施例１２）
白米を粉砕機にかけ、白米の粉砕物５００ｇを得た。この粉砕物に蛋白分解酵素２ｇと水１５００ｍｌを加え、５０℃で２０時間放置した。その後、絞り機で絞り、本発明品１３１０ｍｌと残渣６７０ｇを得た。
【００３０】
（実施例１３）
実施例１で得られた本発明品５００ｇを用いて、実施例１２と同様の操作を行い、別の本発明品１３８０ｍｌを得た。
（実施例１４）
白米を粉砕機にかけ、白米の粉砕物５００ｇを得た。この粉砕物に脂肪分解酵素２ｇと水１５００ｍｌを加え、５０℃で２０時間放置した。その後、絞り機で絞り、本発明品１２９０ｍｌと残渣６８０ｇを得た。
【００３１】
（実施例１５）
実施例１で得られた本発明品５００ｇを用いて、実施例１４と同様の操作を行い、別の本発明品１３６０ｍｌを得た。
（実施例１６）
白米を粉砕機にかけ、白米の粉砕物５００ｇを得た。この粉砕物に繊維分解酵素２ｇと水１５００ｍｌを加え、５０℃で２０時間放置した。その後、絞り機で絞り、本発明品１３３０ｍｌと残渣６５０ｇを得た。
【００３２】
（実施例１７）
実施例１で得られた本発明品５００ｇを用いて、実施例１６と同様の操作を行い、別の本発明品１３７０ｍｌを得た。
（実施例１８）
白米を粉砕機にかけ、白米の粉砕物５００ｇを得た。この粉砕物に澱粉分解酵素２ｇと水１５００ｍｌを加え、５５℃で２０時間放置した。その後、絞り機で絞り、本発明品１３８０ｍｌと残渣６００ｇを得た。
【００３３】
（実施例１９）
実施例１で得られた本発明品５００ｇを用いて、実施例１８と同様の操作を行い、別の本発明品１４００ｍｌを得た。
（実施例２０）
白米を粉砕機にかけ、白米の粉砕物５００ｇを得た。この粉砕物にペクチン分解酵素２ｇと水１５００ｍｌを加え、５０℃で２０時間放置した。その後、絞り機で絞り、本発明品１３２０ｍｌと残渣６６０ｇを得た。
【００３４】
（実施例２１）
実施例１で得られた本発明品５００ｇを用いて、実施例２０と同様の操作を行い、別の本発明品１３００ｍｌを得た。
（実施例２２）
白米を粉砕機にかけ、白米の粉砕物５００ｇを得た。この粉砕物に蛋白分解酵素２ｇ、脂肪分解酵素２ｇ、繊維分解酵素２ｇ、澱粉分解酵素２ｇ、ペクチン分解酵素２ｇと水１５００ｍｌを加え、５０℃で２０時間放置した。その後、絞り機で絞り、本発明品１４２０ｍｌと残渣５６０ｇを得た。
【００３５】
（実施例２３）
実施例１で得られた本発明品５００ｇを用いて、実施例２２と同様の操作を行い、別の本発明品１４４０ｍｌを得た。
（実施例２４）
実施例２２と同様の操作をして、白米の酵素分解物２０００ｇを得た。その後、徐々に温度を上げていき、５分間煮沸抽出した後冷却した。その後、絞り機で絞り、本発明品１４００ｍｌと残渣５５０ｇを得た。
【００３６】
（実施例２５）
実施例１で得られた本発明品５００ｇを用いて、実施例２４と同様の操作を行い、別の本発明品１４２０ｍｌを得た。
（実施例２６）
白米を粉砕機にかけ、白米の粉砕物５００ｇを得た。この粉砕物に麹３００ｇと４０％エタノール１５００ｍｌを加え、５５℃で４８時間放置した。その後、絞り機で絞り、清澄液１３００ｍｌと残渣８５０ｇを得た。その後、清澄液に１０００ｍｌの水を加水し、ロータリーエバポレーターで濃縮し、本発明品１３００ｍｌを得た。
【００３７】
（実施例２７）
実施例１で得られた本発明品５００ｇを用いて、実施例２６と同様の操作を行い、別の本発明品１３００ｍｌを得た。
（実施例２８）
実施例４と同様にして、白米の抽出物２０００ｇを得た。この抽出物に蛋白分解酵素２ｇ、脂肪分解酵素２ｇ、繊維分解酵素２ｇ、澱粉分解酵素２ｇ、ペクチン分解酵素２ｇを添加し、５０℃で２４時間放置した。その後、絞り機で絞り、本発明品１４００ｍｌと残渣５８０ｇを得た。
【００３８】
（実施例２９）
実施例１で得られた本発明品５００ｇを用いて、実施例２８と同様の操作を行い、別の本発明品１３９０ｍｌを得た。
（実施例３０）
実施例２４と同様にして、白米の酵素分解抽出物２０００ｇを得た。この酵素分解抽出物に酵母を添加し、１６日間アルコール発酵した。その後、絞り機で絞り、本発明品１８８０ｍｌと残渣８０ｇを得た。
【００３９】
（実施例３１）
実施例１で得られた本発明品５００ｇを用いて、実施例３０と同様の操作を行い、別の本発明品１８００ｍｌを得た。
（実施例３２）
実施例２４と同様にして、白米の酵素分解抽出物２０００ｇを得た。この酵素分解抽出物を煮沸殺菌した後、３７℃まで冷却し、前もって乳酸菌を培養したスターター２００ｍｌを添加後、よく攪拌密封し、３７℃で２日間乳酸発酵を行った。その後、絞り機で絞り、本発明品１３８０ｍｌと残渣５９０ｇを得た。
【００４０】
（実施例３３）
実施例１で得られた本発明品５００ｇを用いて、実施例３２と同様の操作を行い、別の本発明品１４００ｍｌを得た。
（実施例３４）
実施例２４で得られた本発明品１０００ｍｌに９５％エタノール８０ｍｌを添加し、２０日間酢酸発酵を行った。その後、濾過をし、本発明品９９０ｍｌを得た。
【００４１】
（実施例３５）
実施例１で得られた本発明品５００ｇを用いて、実施例３４と同様の操作を行い、別の本発明品１０００ｍｌを得た。
本発明品を配合して錠剤とする場合、および清涼飲料とする場合の実施例について、次に記載する。なお、配合例は以下の実施例に限定されるものではない。
【００４２】
（実施例３６）錠剤
実施例２４で得られた本発明品１００ｇをフリーズドライにより乾燥し、２０ｇの乾燥品を得た。この乾燥品１０ｇを下記のようにして、錠剤を得た。
本発明品１０ｇ
ポリエチレングリコール６０００１０ｇ
ラウリル硫酸ナトリウム１．５ｇ
コーンスターチ３ｇ
乳糖２５ｇ
ステアリン酸マグネシウム０．５ｇ
【００４３】
上記成分を秤量した後、ポリエチレングリコール６０００を７０〜８０℃に加温し、これに本発明品、ラウリル硫酸ナトリウム、コーンスターチおよび乳糖を加え混合後、そのまま冷却する。固化した混合物を粉砕器にかけ造粒する。本顆粒をステアリン酸マグネシウムと混合後、圧縮打錠して重量２５０ｍｇの錠剤とする。
【００４４】
（実施例３７）清涼飲料
実施例２２で得られた本発明品１５％（重量比）
甘草エキス０．０１％
砂糖４％
レモン果汁２．５％
精製水７８．４９％
常法により混合攪拌し、清涼飲料水を得た。
【００４５】
【発明の効果】
本発明によれば、継続的飲食することにより、簡単に、全く安全で、しかも、ガン予防、治療効果を持つ優れた肥満予防・治療剤が得られる。
米は今まで主食であったため、食以外の新規な分野での製法、利用用途はほとんど開発されていなかった。さらに、米は今まで主食とされてきたものであり、安全性も十分に実証されているものである。すなわち、本発明は、非常に優れた肥満予防・治療剤を見出したばかりでなく、米の過剰生産といわれる現在、新たな利用用途を見出したこと、および米のイメージアップによる消費拡大を図り得ることは、極めて有意義なことである。[0001]
[Industrial application fields]
The present invention relates to an agent for preventing and treating obesity that can be used in fields such as pharmaceuticals and foods obtained from rice or germinated rice as a raw material.
[0002]
[Prior art]
Today's Japanese food culture has become westernized, making it easy to eat in many countries. However, on the other hand, new problems such as adult diseases have surfaced, and “obesity” is cited as the cause. Various drugs for preventing the obesity have been developed.
However, these drugs have problems such as side effects due to administration, restrictions on the amount used, and the period of use. Moreover, since these are mostly due to the mixture of the unified substances, there are problems from the side effects of the single substance and the safety caused by long-term use. That is, at present, no safe obesity prevention / treatment agent that is effective for the prevention / treatment of obesity and has no side effects has not been developed yet.
[0003]
Rice, on the other hand, has been developed for sake, shochu, mirin, vinegar, koji, etc. in addition to staple foods, and has been indispensable for daily life. In addition, a bag is known as a cosmetic use. These may be due to seeing rice as a staple food, or at best only as a source of starch. Moreover, even if it is a bag, it is said that it is good for skin, and it has been used conventionally as it is, and there was no concept of an active ingredient, and there was no idea of using the active ingredient at all.
[0004]
[Problems to be solved by the invention]
Currently, side effects of drugs on the human body have become a problem, and there is a need for an agent for preventing and treating obesity that has no side effects at all and that is sufficiently safe even as a preventive and therapeutic agent.
An object of the present invention is to provide an agent for preventing and treating obesity from rice that is safe, inexpensive, and completely safe even if used regularly.
[0005]
[Means for Solving the Problems]
The inventors of the present invention have been researching various plant components, mainly rice, which is a staple food, from the viewpoint of combining plants and animals. In the process, it has been found that rice has many possibilities and benefits that could not have been predicted before. Therefore, we have taken up the theme of rice, which is used as a staple food and has proven to be the safest, and has conducted comprehensive rice research. As one of the themes, we have intensively studied on obesity prevention and treatment agents from rice. In the process, rice and germinated rice contain ingredients with anti-obesity activity. As a result, the present invention has been completed.
That is, the present invention (1) is an obesity preventing / treating agent containing an extract of white rice as an active ingredient.
The present invention (2) is an obesity-preventing / treating agent containing, as an active ingredient, an enzyme-decomposed or hydrolyzed white rice hydrolyzate.
The present invention (3) is an obesity preventive / therapeutic agent containing, as an active ingredient, an enzyme-decomposed or rice bran acted before, simultaneously with or after extraction of white rice.
The present invention (4) is an obesity preventive / therapeutic agent containing, as an active ingredient, a product obtained by subjecting an extract of white rice or enzymatic degradation or koji to alcohol fermentation or organic acid fermentation.
The present invention (5) is the obesity preventing / treating agent according to any one of the inventions (1) to (4), wherein the white rice is used in the form of white rice, brown rice or germinated rice.
The present invention (6) is the obesity preventing / treating agent according to any one of the inventions (1) to (5) for weight loss or suppression of weight gain.
[0006]
In the present invention, the ingredients having anti-obesity action contained in rice and germinated rice have not yet been elucidated, but those obtained by treating rice and germinated rice as described below are administered orally. As a result, it was found to exhibit an anti-obesity effect.
(1) A rice pulverized rice as it is or containing it.
(2) Rice or germinated rice extract as it is or containing it.
(3) Rice or sprouted rice hydrolyzate that has been subjected to enzymatic degradation or koji action, or that contains this.
{Circle around (4)} Extracting rice or germinated rice as it is, or containing it, that has been subjected to enzymatic degradation or koji before, simultaneously with or after extraction.
(5) Rice or germinated rice extract or enzyme-decomposed or rice bran that is subjected to alcoholic fermentation or organic acid fermentation as it is or contains it.
[0007]
The rice used in the present invention refers to brown rice and white rice such as sticky rice and brown rice, regardless of japonica and indica rice, regardless of the variety and type. Furthermore, it is possible to use 92% or more of red cocoon that appears during whitening, or 92% or less of white cocoon, which is inexpensive and economical. In addition, germinated rice is used. In addition, since the active ingredient is stable to heat and light, the above-mentioned raw materials are dipping, steaming, roasting (pointing to all of sand roasting, net roasting, hot air roasting, etc.), steaming roasting, freeze drying Material treatment such as surface modification such as UV irradiation, photo modification such as UV irradiation, pressure roasting such as Patrice, frying, etc., and the effect was not changed.
[0008]
Rice and germinated rice are effective when used as they are, but are preferably pulverized for practical use. In order to pulverize rice and germinated rice into powder, a general method may be used using a pulverizer or a rice mill.
When germinating rice, the germinated rice is immersed in water or sprayed with water. The temperature at the time of germination is 5-70 degreeC. However, the temperature and time are not limited as long as germination occurs. In addition, when there is a risk of water rot during germination, it is preferable to replace the water so that it does not rot or to perform some preservative. Here, germination refers to everything from just before germination to germination. The germinated rice is washed thoroughly before use. At this time, you may dry and use.
[0009]
When rice or germinated rice is extracted or subjected to enzymatic degradation or koji, if the raw rice is pulverized into granules or powders, the surface area increases and efficiency increases. Although it is not necessary to grind, in this case, it takes a long time to decompose and extract the rice tissue.
When rice or germinated rice is extracted with water, a high extraction temperature is efficient, but sufficient extraction can be performed even at a low temperature. However, in the case of a low temperature of 40 ° C. or less, it is desirable to make the pH acidic or alkaline, or add a preservative or alcohol so that the rice is not spoiled. The extraction time may be long or short as long as the active ingredient can be extracted, and may be determined by the extraction temperature. The extraction may be performed under pressure, normal pressure, or reduced pressure.
[0010]
In the case of water extraction, the most serious problem is the gelatinization phenomenon. If it becomes paste-like, not only extraction efficiency will worsen but it will be extremely difficult in actual work. In order to prevent this, the reaction may be performed by adding amylase or acidifying with hydrochloric acid or the like to cut the starch. By using this method, the problem can be solved sufficiently and there is no problem in practical use.
It is also effective to perform acid decomposition extraction or alkali decomposition extraction because the active ingredient in the extract is stable to acid and alkali. In this case, neutralization and desalting are performed as necessary.
[0011]
Also when extracting with an organic solvent, it is desirable to extract rice by pulverizing or pulverizing it as much as possible. The organic solvent may be a common organic solvent such as alcohol, acetone, n-hexane, methanol or the like, but those that are harmful to the human body are preferably safe because the solvent must be completely removed after extraction.
When enzymatically degrading rice or germinated rice, the enzyme is first added to the rice or germinated rice. The amount of water added is appropriately selected according to the yield, workability, end use purpose, and the like. In addition, although the optimum temperature of the enzyme or koji is efficient as the hydration temperature, the enzymatic decomposition is sufficiently carried out at a low temperature for a long time. However, in the case of a low temperature of 40 ° C. or lower, it is necessary to perform some preserving. Further, the temperature may be high as long as decomposition is performed. The decomposition time depends on temperature and the like, but may be short or long as long as decomposition is performed.
[0012]
The enzyme used here is one or more of starch degrading enzyme, proteolytic enzyme, lipolytic enzyme, fiber degrading enzyme, lignin degrading enzyme and pectin degrading enzyme. In addition, when using koji, the amount of water added, the working temperature, and the working time are the same as in the case of enzymatic degradation. The cocoon to be used may be a commonly used cocoon, and the kind and variety of the koji mold are not limited.
Furthermore, in performing the said extraction, you may make said enzyme decomposition | disassembly and soot act before extraction, simultaneous with extraction, or after extraction. Here, when enzymatic degradation or soot is allowed to act simultaneously with extraction, specifically, enzymatic degradation or soot is allowed to act in an organic solvent, or enzymatic degradation or soot is allowed to act under reduced pressure extraction.
[0013]
In the present invention, it is more effective to perform organic acid fermentation such as alcohol fermentation, lactic acid fermentation, and acetic acid fermentation at the same time or after the above treatments.
When this alcoholic fermentation is performed, the extract obtained as described above, the enzyme degradation product (including those obtained by combining enzymatic degradation and extraction) or the product treated with koji are used as is, or pressed and filtered. The liquid obtained is fermented with alcohol. In addition, you may perform enzymatic degradation and alcohol fermentation simultaneously. That is, after water is added to rice or germinated rice, an enzyme or koji, and a liquor or yeast are added to perform saccharification and alcohol fermentation. In addition, you may perform sugar fermentation by supplementing sugar as needed. When producing in large quantities, it is desirable to add rice or germinated rice in three or several stages according to sake brewing while considering the balance between saccharification and fermentation. In particular, when a small amount is processed, it is effective to add it at once. Saccharification and alcohol fermentation are carried out for 10 to 24 days. At this time, if there is a concern about rot, an acid is added or an appropriate preservative that does not inhibit fermentation is applied.
[0014]
When alcoholic fermentation is performed, there are advantages such as easy concentration and effective component concentration.
When performing lactic acid fermentation, it is the same as that of alcoholic fermentation. In this case, lactic acid fermentation is performed by adding lactic acid bacteria in place of the liquor or yeast. Lactic acid fermentation is carried out by a common ordinary method, and the type of lactic acid bacteria and the conditions for lactic acid fermentation are not limited.
Next, in the case of acetic acid fermentation, the fermented material obtained as described above is used as it is or diluted to alcohol 4 to 5%, and then acetic acid bacteria are added to carry out acetic acid fermentation. In addition, in the case where there is no alcohol, acetic acid fermentation is performed by adding alcohol. The acetic acid fermentation is performed by a general ordinary method, and the kind of acetic acid bacteria and the conditions for the acetic acid fermentation are not limited.
[0015]
The product of the present invention obtained as described above is used as it is, or after being squeezed and filtered without separating the residue. When used as it is, it is used after sterilization or sterilization. In addition, you may dry and use it as a powder, a granule, a tablet. Furthermore, it can also mix | blend and use for various foods.
The effect of the anti-obesity agent of the present invention is described below based on the test.
[0016]
Three-week-old ddY male mice were administered 0.2 ml of the product of the present invention every other day, and one was administered water as a control. Thereafter, they were raised in an animal laboratory for 15 weeks. The number of specimens was 15, and blood was collected every 5 weeks, serum was collected, and components in the blood were analyzed. Body weight was also measured every 5 weeks.
[0017]
Measurement of Free Fatty Acids Free fatty acids were quantified using the Itaya / Ui method. The method consists of preparing three test tubes with stoppers, one with 0.3 ml of serum (plasma), the other with 0.3 ml of 0.5 mM palmitic acid standard solution, and the other with blind. For inspection, 0.3 ml of water is added, 2 ml of phosphate buffer and 6 ml of chloroform are added to each, and the mixture is shaken vigorously for 90 seconds, and further shaken for 60 seconds. After resting for 15 minutes or more, the upper layer is removed by suction with a Pasteur pipette. Add 3 ml of copper reagent, cap and shake 30 times up and down. After leaving for 15 minutes or more, the copper reagent layer is removed by suction with a Pasteur pipette. After 0.25 ml of a coloring reagent was added to the remaining chloroform layer and the color was developed, absorbance was measured at 440 nm using a blind test as a control, and the serum FFA concentration was calculated based on that value. The results are shown in Table 1.
[0018]
[Table 1]

[0019]
From the above results, it can be said that the rice extract is activated in the metabolism of fatty acid, and the fat is changed to a constitution in which fat is not easily accumulated in the body.
Next, total lipid total [Total lipid (mg / dl)], triglyceride [Triglyceride (mg / dl)], and HDL-cholesterol [HDL-cholesterol (mg / dl)] were measured. The results are shown in Table 2.
[0020]
[Table 2]

[0021]
From the above results, the total lipid is greatly reduced compared to the control group. In addition, since the amount of triglyceride is decreasing, it can be seen that fat degradation which is bad for the body is progressing. And since the cholesterol which is good for the body called HDL-cholesterol is increasing, it can be said that it is an extract very useful for a living body.
Next, Table 3 shows the weight of each mouse.
[0022]
[Table 3]

[0023]
From the above results, weight loss of about 20% is seen compared to the control group, but from the results described above, there is no problem on the body at all, rather the fat content is reduced and the body is healthy It can be said that
Therefore, it can be said that the product of the present invention is a very excellent anti-obesity agent.
From the above results, it can be seen that the average ulcer coefficient of physiological saline is 27.2, but it is clearly effective in all the products of the present invention according to the examples.
[0024]
【Example】
Example 1
1 kg of rice with germs was placed in water at 25 ° C. and immersed for 3 days to germinate the rice. After thoroughly washing the germinated rice, it was dried at 50 ° C. for 24 hours, and then finely pulverized to obtain 990 g of the product of the present invention.
(Example 2)
The white rice was put into a pulverizer to obtain 500 g of pulverized white rice. To this pulverized product, 1500 ml of water was added, pH was dropped with hydrochloric acid, and the mixture was allowed to stand for 10 days. Thereafter, the clarified liquid obtained by squeezing with a squeezer was neutralized to obtain 1200 ml of the present product and 760 g of a residue.
[0025]
Example 3
Using 500 g of the product of the present invention obtained in Example 1, the same operation as in Example 3 was performed to obtain 1190 ml of another product of the present invention.
(Example 4)
The white rice was put into a pulverizer to obtain 500 g of pulverized white rice. 10 g of liquefied enzyme and 1500 ml of water were added to this pulverized product. Thereafter, the temperature was gradually raised, followed by boiling extraction for 5 minutes and cooling. Thereafter, the product was squeezed with a squeezer to obtain 1420 ml of the product of the present invention and 560 g of residue.
[0026]
(Example 5)
Using 500 g of the product of the present invention obtained in Example 1, the same operation as in Example 4 was performed to obtain 1400 ml of another product of the present invention.
(Example 6)
The white rice was put into a pulverizer to obtain 500 g of pulverized white rice. To this pulverized product, 1500 ml of 2N-NaOH was added and left for 5 days. Then, it squeezed with the squeezer and obtained 1350 ml of clarified liquids, and 650 g of residue. The clear solution was neutralized with 10N HCl to obtain 1480 ml of the product of the present invention.
[0027]
(Example 7)
Using 500 g of the product of the present invention obtained in Example 1, the same operation as in Example 6 was performed to obtain another 1490 ml of the product of the present invention.
(Example 8)
The white rice was put into a pulverizer to obtain 500 g of pulverized white rice. To this pulverized product, 1500 ml of 95% ethanol was added and left for 5 days. Then, it squeezed with the squeezer and 1300 ml of clarified liquids and 650 g of residue were obtained. To this clarified liquid was added 2000 ml of water and concentrated with a rotary evaporator to obtain 1500 ml of the product of the present invention.
[0028]
Example 9
Using 500 g of the product of the present invention obtained in Example 1, the same operation as in Example 8 was performed to obtain 1500 ml of another product of the present invention.
(Example 10)
The white rice was put into a pulverizer to obtain 500 g of pulverized white rice. To this pulverized product, 300 g of candy and 1500 ml of water were added, and the mixture was left at 55 ° C. for 20 hours. Then, it squeezed with the squeezer and obtained 1230 ml of this invention products and 1000 g of residue.
[0029]
(Example 11)
Using 500 g of the product of the present invention obtained in Example 1, the same operation as in Example 10 was performed to obtain 1210 ml of another product of the present invention.
(Example 12)
The white rice was put into a pulverizer to obtain 500 g of pulverized white rice. To this pulverized product, 2 g of proteolytic enzyme and 1500 ml of water were added and left at 50 ° C. for 20 hours. Then, it squeezed with the squeezer and obtained 1310 ml of this invention products and 670 g of residue.
[0030]
(Example 13)
Using 500 g of the product of the present invention obtained in Example 1, the same operation as in Example 12 was performed to obtain 1380 ml of another product of the present invention.
(Example 14)
The white rice was put into a pulverizer to obtain 500 g of pulverized white rice. To this pulverized product, 2 g of lipolytic enzyme and 1500 ml of water were added and left at 50 ° C. for 20 hours. Thereafter, the product was squeezed with a squeezer to obtain 1290 ml of the product of the present invention and 680 g of residue.
[0031]
(Example 15)
Using 500 g of the product of the present invention obtained in Example 1, the same operation as in Example 14 was performed to obtain 1360 ml of another product of the present invention.
(Example 16)
The white rice was put into a pulverizer to obtain 500 g of pulverized white rice. To this pulverized product, 2 g of a fiber-degrading enzyme and 1500 ml of water were added and left at 50 ° C. for 20 hours. Thereafter, the product was squeezed with a squeezer to obtain 1330 ml of the present product and 650 g of a residue.
[0032]
(Example 17)
Using 500 g of the product of the present invention obtained in Example 1, the same operation as in Example 16 was performed to obtain 1370 ml of another product of the present invention.
(Example 18)
The white rice was put into a pulverizer to obtain 500 g of pulverized white rice. To this pulverized product, 2 g of amylolytic enzyme and 1500 ml of water were added and left at 55 ° C. for 20 hours. Thereafter, the product was squeezed with a squeezer to obtain 1380 ml of the product of the present invention and 600 g of residue.
[0033]
(Example 19)
Using 500 g of the product of the present invention obtained in Example 1, the same operation as in Example 18 was performed to obtain 1400 ml of another product of the present invention.
(Example 20)
The white rice was put into a pulverizer to obtain 500 g of pulverized white rice. To this pulverized product, 2 g of pectin-degrading enzyme and 1500 ml of water were added and left at 50 ° C. for 20 hours. Thereafter, the product was squeezed with a squeezer to obtain 1320 ml of the product of the present invention and 660 g of residue.
[0034]
(Example 21)
Using 500 g of the product of the present invention obtained in Example 1, the same operation as in Example 20 was performed to obtain 1300 ml of another product of the present invention.
(Example 22)
The white rice was put into a pulverizer to obtain 500 g of pulverized white rice. To this pulverized product, 2 g of proteolytic enzyme, 2 g of lipolytic enzyme, 2 g of fiber degrading enzyme, 2 g of starch degrading enzyme, 2 g of pectin degrading enzyme and 1500 ml of water were added and left at 50 ° C. for 20 hours. Thereafter, the product was squeezed with a squeezer to obtain 1420 ml of the product of the present invention and 560 g of residue.
[0035]
(Example 23)
Using 500 g of the product of the present invention obtained in Example 1, the same operation as in Example 22 was performed to obtain 1440 ml of another product of the present invention.
(Example 24)
The same operation as in Example 22 was performed to obtain 2000 g of an enzymatic degradation product of white rice. Thereafter, the temperature was gradually raised, followed by boiling extraction for 5 minutes and cooling. Then, it squeezed with the squeezer and obtained 1400 ml of this invention products and 550 g of residue.
[0036]
(Example 25)
Using 500 g of the product of the present invention obtained in Example 1, the same operation as in Example 24 was performed to obtain 1420 ml of another product of the present invention.
(Example 26)
The white rice was put into a pulverizer to obtain 500 g of pulverized white rice. To this pulverized product, 300 g of koji and 1500 ml of 40% ethanol were added and left at 55 ° C. for 48 hours. Then, it squeezed with the squeezer and 1300 ml of clarified liquids and 850 g of residue were obtained. Thereafter, 1000 ml of water was added to the clarified liquid and concentrated with a rotary evaporator to obtain 1300 ml of the product of the present invention.
[0037]
(Example 27)
Using 500 g of the product of the present invention obtained in Example 1, the same operation as in Example 26 was performed to obtain 1300 ml of another product of the present invention.
(Example 28)
In the same manner as in Example 4, 2000 g of white rice extract was obtained. To this extract, 2 g of proteolytic enzyme, 2 g of lipolytic enzyme, 2 g of fiber degrading enzyme, 2 g of starch degrading enzyme and 2 g of pectin degrading enzyme were added and left at 50 ° C. for 24 hours. Thereafter, the product was squeezed with a squeezer to obtain 1400 ml of the present product and 580 g of a residue.
[0038]
(Example 29)
Using 500 g of the product of the present invention obtained in Example 1, the same operation as in Example 28 was performed to obtain another 1390 ml of the product of the present invention.
(Example 30)
In the same manner as in Example 24, 2000 g of an enzymatic degradation extract of white rice was obtained. Yeast was added to this enzymatic degradation extract, and alcohol fermentation was performed for 16 days. Thereafter, the product was squeezed with a squeezer to obtain 1880 ml of the product of the present invention and 80 g of residue.
[0039]
(Example 31)
Using 500 g of the product of the present invention obtained in Example 1, the same operation as in Example 30 was performed to obtain 1800 ml of another product of the present invention.
(Example 32)
In the same manner as in Example 24, 2000 g of an enzymatic degradation extract of white rice was obtained. The enzyme-degraded extract was sterilized by boiling, cooled to 37 ° C., added with 200 ml of a starter in which lactic acid bacteria had been cultured in advance, sealed well, and subjected to lactic acid fermentation at 37 ° C. for 2 days. Thereafter, the product was squeezed with a squeezer to obtain 1380 ml of the present product and 590 g of a residue.
[0040]
(Example 33)
Using 500 g of the product of the present invention obtained in Example 1, the same operation as in Example 32 was performed to obtain 1400 ml of another product of the present invention.
(Example 34)
80 ml of 95% ethanol was added to 1000 ml of the product of the present invention obtained in Example 24, and acetic acid fermentation was performed for 20 days. Thereafter, filtration was performed to obtain 990 ml of the present product.
[0041]
(Example 35)
Using 500 g of the product of the present invention obtained in Example 1, the same operation as in Example 34 was performed to obtain 1000 ml of another product of the present invention.
Examples of the case where the product of the present invention is blended to form tablets and the case of soft drinks are described below. In addition, a compounding example is not limited to a following example.
[0042]
(Example 36) 100 g of the product of the present invention obtained in Tablet Example 24 was dried by freeze drying to obtain 20 g of a dried product. 10 g of this dried product was obtained as follows to obtain a tablet.
Invention product 10g
Polyethylene glycol 6000 10g
Sodium lauryl sulfate 1.5g
Corn starch 3g
Lactose 25g
Magnesium stearate 0.5g
[0043]
After weighing the above components, polyethylene glycol 6000 is heated to 70 to 80 ° C., the product of the present invention, sodium lauryl sulfate, corn starch and lactose are added and mixed, and then cooled as it is. The solidified mixture is granulated in a grinder. This granule is mixed with magnesium stearate and then compressed into tablets with a weight of 250 mg.
[0044]
(Example 37) 15% (weight ratio) of the present invention product obtained in soft drink example 22
Licorice extract 0.01%
4% sugar
Lemon juice 2.5%
Purified water 78.49%
Mixing and stirring were conducted by a conventional method to obtain a soft drink.
[0045]
【The invention's effect】
According to the present invention, by continuously eating and drinking, an excellent anti-obesity agent for treating obesity can be obtained simply and completely safe and having cancer prevention and treatment effects.
Since rice has been a staple food until now, there has been almost no development of methods and uses in new fields other than food. Furthermore, rice has been regarded as a staple food until now, and its safety has been fully demonstrated. That is, the present invention has not only found an excellent anti-obesity / treatment agent for obesity, but has now found a new application for use, which is said to be overproduction of rice, and can increase consumption by improving the image of rice. Is extremely meaningful.

Claims

An obesity preventing / treating agent containing a white rice extract as an active ingredient.

An obesity preventing / treating agent containing, as an active ingredient, hydrolyzed white rice hydrolyzed or koji-treated.

An agent for the prevention and treatment of obesity containing, as an active ingredient, an enzyme-decomposed or rice bran acted before, simultaneously with or after extraction of white rice.

An agent for the prevention and treatment of obesity containing, as an active ingredient, a product obtained by subjecting alcoholic fermentation or organic acid fermentation to an enzyme-decomposed product that has been enzymatically decomposed before, simultaneously with or after extraction of white rice.

The obesity preventive / therapeutic agent according to any one of claims 1 to 4 , for weight loss or suppression of weight gain.