JPH06340540A - Anti-atherogenic agent from rice - Google Patents

Abstract

(57) [Summary] [Objective] To provide an anti-atherosclerotic agent that suppresses excessive accumulation of lipid components in blood in foods for which safety has been demonstrated. [Structure] Smashed germinated rice, rice or germinated rice extract, rice or germinated rice hydrolyzed with enzymatic decomposition or koji, rice or germinated rice are extracted Prior to the extraction, at the same time as or after the extraction, those subjected to enzymatic decomposition or koji, the extract of rice or sprouted rice or those subjected to enzymatic decomposition or koji, were subjected to alcohol fermentation or organic acid fermentation. What was done, the above, each as it is, or an anti-atherogenic agent containing the same.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an anti-arteriosclerotic agent obtained from rice or sprouted rice as a raw material and usable in the fields of medicine, food and the like.

[0002]

2. Description of the Related Art Causes of death in Japanese are cancer, heart disease and cerebrovascular disease in this order, but the total of heart disease and cerebrovascular disease is overwhelmingly greater than that of cancer. Therefore, prevention of arteriosclerosis has become the most important issue for a healthy life.

Hypertension, smoking and hyperlipidemia are considered to be the three major factors causing arteriosclerosis, particularly angina and myocardial infarction. With regard to hypertension, antihypertensive agents with few side effects have appeared, and it has become easier to control them. However, for hyperlipidemia, it is the current situation that dietary management is most important. For example, the relationship between dietary fat (particularly cholesterol) and ischemic heart disease has already been clarified, and in the United States, the review of dietary habits has begun about 20 years ago.

[0004]

If there is a food that has been proved to be safe and that suppresses excessive accumulation of lipid components in blood, there is nothing better than this, and there is a great demand for its development.

[0005]

[Means for Solving the Problems] From the viewpoint of animal and plant harmony, the present inventors have conducted research on various plant components centering on rice, which is a staple food. In the process, it has become clear that rice has a number of potential and benefits that were previously unpredictable. Therefore, we picked up rice, which is used as a staple food and proved to have the highest safety, as the theme,
I have conducted comprehensive utilization research on rice. As one of the themes, we have conducted intensive studies on anti-atherogenic agents from rice, and in the process, rice and germinated rice contain ingredients with anti-atherogenic effect. This has led to the completion of the present invention.

In the present invention, the components having an anti-atherogenic effect contained in rice and germinated rice have not yet been clarified, but rice and germinated rice treated as described below , And was found to show an anti-atherogenic effect. Sprouted crushed rice as it is or containing it. Rice or germinated rice extract as it is or containing it. Enzyme-decomposed or hydrolyzed rice hydrolyzed as it is, or containing it. When extracting rice or sprouted rice, the one that has been subjected to enzymatic decomposition or koji before or at the same time as or after the extraction is used as it is or containing it. An extract of rice or germinated rice or a product of enzymatic decomposition or koji which has been subjected to alcohol fermentation or organic acid fermentation as it is or containing it.

Rice used in the present invention means japonica,
Regardless of indica rice, it refers to non-glutinous rice, brown rice such as sticky rice, and white rice, regardless of variety and type. Further, 92% or less of white rice bran, which appears during the whitening, may be used, which is inexpensive and economical. Also, germinated rice is used.
Since the active ingredients are stable to heat and light, the above raw materials are dipping, steaming, roasting (all sand roasting, net roasting, hot air roasting, etc.), steam roasting, freeze-drying. And the like, surface modification such as UV irradiation, photodenaturation such as UV irradiation, pressure roasting such as Patrice, and raw material treatment such as frying, and the effect was not changed.

Although the rice and germinated rice are effective as they are, they are preferably crushed and used from the viewpoint of practical use. In order to pulverize the rice and the sprouted rice into powder, a pulverizer or a rice mill may be used and a general method may be used. When sprouting rice, germinated rice is soaked in water or sprayed with water to germinate. The temperature for germination is 5 to 70 ° C. However, the temperature and time do not matter as long as they germinate. Also, if there is a risk of water spoiling during germination, replace the water so that it does not decay, or
It is preferable to carry out some preservatives. Here, germination means
It refers to everything from just before germination to germinated ones. The germinated rice is washed well before use. At this time, it may be dried before use.

When rice or sprouted rice is extracted or subjected to enzymatic decomposition or koji, if the raw material rice is crushed into granules or powder, the surface area is increased and the efficiency is improved. You don't have to grind, but in this case,
It takes a long time to decompose and extract the rice tissue. When extracting rice or germinated rice with water, a high extraction temperature is effective, but sufficient extraction can be performed even at a low temperature.
However, at a low temperature of 40 ° C. or lower, it is desirable to make the pH acidic or alkaline, or add a preservative or alcohol to treat the rice so that it does not spoil.
The extraction time may be long or short as long as the active ingredient can be extracted, and may be determined depending on the extraction temperature. The extraction may be carried out under pressure, at normal pressure, or under reduced pressure.

In the case of water extraction, the most problematic is the gelatinization phenomenon. If it becomes pasty, not only the extraction efficiency will deteriorate, but it will be extremely difficult in actual work. In order to prevent this, the reaction may be carried out by adding amylase or acidification may be carried out with hydrochloric acid or the like to cut the starch. By using this method, it can be sufficiently solved and there is no problem in practice.
Since the active ingredient in the extract is stable to acid and alkali, it is also effective to perform acid decomposition extraction or alkali decomposition extraction. In this case, neutralization and desalting are performed if necessary.
Also when extracting with an organic solvent, it is desirable to pulverize or pulverize rice as much as possible before extracting. The organic solvent may be a general organic solvent such as alcohol, acetone, n-hexane, methanol, etc., but if it is harmful to the human body, it is necessary to completely remove the solvent after extraction, so a safe one is preferable.

In the case of enzymatically decomposing rice or sprouted rice, first, water is added to the rice or sprouted rice, and then an enzyme is added. The amount of water added is appropriately selected depending on the yield, workability, purpose of final use, and the like. The optimum water temperature is the optimum temperature of the enzyme or koji, but enzymatic decomposition is sufficiently carried out even at low temperatures for a long time. However, if the temperature is lower than 40 ° C., some kind of preservative is required. The temperature may be high as long as it is decomposed. The decomposition time depends on the temperature and the like, but may be short or long as long as the decomposition is performed.

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. When koji is used, the amount of water added, the temperature of action and the time of action are the same as in the case of enzymatic decomposition. The koji to be used may be generally used koji, and the type and variety of koji mold are not limited. Further, in carrying out the above-mentioned extraction, the above-mentioned enzymatic decomposition and koji may be allowed to act before, simultaneously with or after the extraction. Here, when enzymatic decomposition or koji is allowed to act simultaneously with extraction, specifically, enzymatic decomposition or koji is allowed to act in an organic solvent, or enzymatic decomposition or koji is allowed to act under reduced pressure extraction.

In the present invention, it is more effective if organic acid fermentation such as alcoholic fermentation, lactic acid fermentation or acetic acid fermentation is carried out at the same time as or after the above-mentioned respective treatments. When carrying out this alcoholic fermentation, the extract obtained as described above, the enzymatic decomposition product (including those obtained by combining enzymatic decomposition and extraction) or the one obtained by allowing koji to act as it is, or after pressing and filtering The obtained liquid is subjected to alcohol fermentation. In addition, enzymatic decomposition and alcohol fermentation may be performed simultaneously. That is, after water is added to rice or sprouted rice, an enzyme or koji, and then sake mother or yeast are added to perform saccharification and alcohol fermentation. If necessary, alcohol may be fermented by supplementing sugar. In the case of large-scale production, it is desirable to add rice or sprouted rice in three stages or in several stages according to sake brewing, considering the balance between saccharification and fermentation. Especially when treating a small amount, it is effective to add them all at once. When saccharification and alcohol fermentation are concerned about spoilage, an acid is added or appropriate preservative that does not hinder the fermentation is applied.

Carrying out the alcohol fermentation also has the advantage that the active ingredient, which is easy to concentrate, can be easily concentrated. When performing lactic acid fermentation, it is the same as alcohol fermentation,
In this case, lactic acid fermentation is performed by adding lactic acid bacteria instead of liquor or yeast. Lactic acid fermentation is carried out by a general ordinary method, and the type of lactic acid bacterium and the conditions for lactic acid fermentation do not matter.

Next, in the case of acetic acid fermentation, the product obtained as described above is used as it is or after being diluted to 4-5% of alcohol, acetic acid bacteria are added to carry out acetic acid fermentation. For alcohol-free products, acetic acid fermentation may be performed by adding alcohol. Acetic acid fermentation is carried out by a general ordinary method, and the type of acetic acid bacterium and the conditions of acetic acid fermentation are not limited. The product of the present invention obtained as described above is used as it is without separating the residue, or after being pressed and filtered. When used as is, sterilize or sterilize the product. Alternatively, the product may be dried by freeze-drying or spray-drying to be commercialized.

The anti-arteriosclerotic effect of the product of the present invention will be specifically described below. 4-week-old male ddY mice
The animals were kept in an animal room kept at a room temperature of 25 ° C. and a humidity of 60% for 1 week, and allowed to freely inoculate with water and then bred, and then subjected to the experiment. The experiment was performed with 10 animals per group. 20 ml per group of the test liquid was placed once a day at 10 am in a water bottle and inoculated freely. Four weeks after the administration, whole blood was collected from the carotid artery under ether anesthesia, and after processing necessary for quantitative operation, blood components were analyzed. The results are shown in Table 1.

[0017]

[Table 1]

As shown in Table 1, the blood concentration of VLDL is significantly decreased in all the groups administered with the present invention. V
LDL is a blood component very closely related to the development of atherosclerosis, and clofibrate, which is an antilipidemic drug currently used, is considered to be a mechanism of its action to lower VLDL. Further, HDL-cholesterol, which has a function of transporting cholesterol from peripheral tissues to the liver, has a high value, triglyceride and total lipid amount have a low value, and blood SOD activity is significantly increased in the group administered with the product of the present invention. The above results clearly show that the product of the present invention has an antilipemic effect. Therefore, it was revealed that oral administration of the product of the present invention is extremely effective in preventing the development of arteriosclerosis.

[0019]

【Example】

(Example 1) 1 kg of rice with an embryo attached was immersed in water at 25 ° C and immersed for 3 days to germinate rice. After thoroughly washing the germinated rice, it is dried at 50 ° C. for 24 hours, and then,
The product was finely pulverized to obtain 990 g of the product of the present invention. (Example 2) Brown rice was crushed to obtain a crushed brown rice product 500
g was obtained. 1500 ml of water was added to this pulverized product, the pH was lowered with hydrochloric acid, and the mixture was left for 10 days. Then, it was squeezed with a squeezing machine to neutralize the resulting clear liquid to obtain 1200 ml of the product of the present invention and 760 g of a residue.

(Example 3) The same operation as in Example 3 was carried out using 500 g of the product of the present invention obtained in Example 1 to obtain 1190 ml of another product of the present invention. (Example 4) Brown rice is crushed to obtain 500 crushed brown rice.
g was obtained. Liquefaction enzyme 10g and water 1500m to this crushed material
1 was added. Then, the temperature was gradually raised, and the mixture was boiled and extracted for 5 minutes and then cooled. After that, squeeze with a wringer,
1420 ml of the product of the present invention and 560 g of a residue were obtained.

(Example 5) Using 500 g of the product of the present invention obtained in Example 1, the same operation as in Example 4 was carried out to obtain 1400 ml of another product of the present invention. (Example 6) Brown rice is crushed by a crusher to obtain crushed brown rice 500
g was obtained. 1500 ml of 2N-NaOH was added to this pulverized product and the mixture was left for 5 days. Then, it was squeezed with a squeezing machine to obtain 1350 ml of the clear liquid and 650 g of the residue. 1 of this clarified liquid
Neutralization with 0N-HCl gave 1480 ml of the product of the present invention.

Example 7 Using 500 g of the product of the present invention obtained in Example 1, the same operation as in Example 6 was carried out to obtain another 1490 ml of the product of the present invention. (Embodiment 8) Brown rice is crushed to obtain a crushed brown rice product 500
g was obtained. 1500 ml of 95% ethanol is added to this pulverized product.
Was added and left for 5 days. After that, squeeze with a wringer,
1300 ml of clear liquid and 650 g of residue were obtained. 2000 ml of water was added to this clarified liquid and concentrated by a rotary evaporator to obtain 1500 ml of the product of the present invention.

Example 9 Using 500 g of the product of the present invention obtained in Example 1, the same operation as in Example 8 was carried out to obtain another 1500 ml of the product of the present invention. (Example 10) Brown rice was crushed to obtain a crushed brown rice product 50
0 g was obtained. 300 g of koji and 1500 ml of water
Was added and the mixture was allowed to stand at 55 ° C. for 20 hours. Then, it was squeezed with a squeezing machine to obtain 1230 ml of the product of the present invention and 1000 g of a residue.

(Example 11) The same operation as in Example 10 was carried out using 500 g of the product of the present invention obtained in Example 1,
1210 ml of another product of the present invention was obtained. (Example 12) Brown rice is crushed to obtain a crushed brown rice product 50
0 g was obtained. 2 g of protease and 150 water
0 ml was added and the mixture was left at 50 ° C. for 20 hours. Then, the product was squeezed with a squeezing machine to obtain 1310 ml of the product of the present invention and 670 g of a residue.

Example 13 Using 500 g of the product of the present invention obtained in Example 1, the same operation as in Example 12 was carried out,
Another 1380 ml of the product of the present invention was obtained. (Example 14) Brown rice is crushed to obtain 50 crushed brown rice.
0 g was obtained. 2 g of lipolytic enzyme and 150 water
0 ml was added and the mixture was left at 50 ° C. for 20 hours. Then, it was squeezed with a squeezing machine to obtain 1290 ml of the product of the present invention and 680 g of a residue.

Example 15 Using 500 g of the product of the present invention obtained in Example 1, the same operation as in Example 14 was carried out,
Another 1360 ml of the product of the present invention was obtained. (Example 16) Brown rice is crushed to obtain a crushed brown rice product 50
0 g was obtained. 2 g of fiber-degrading enzyme and 150 water
0 ml was added and the mixture was left at 50 ° C. for 20 hours. Then, the product was squeezed with a squeezing machine to obtain 1330 ml of the product of the present invention and 650 g of a residue.

Example 17 Using 500 g of the product of the present invention obtained in Example 1, the same operation as in Example 16 was carried out,
Another 1370 ml of the product of the present invention was obtained. (Example 18) Brown rice was crushed to obtain a crushed brown rice product 50
0 g was obtained. 2g starch degrading enzyme and 150g water
0 ml was added and the mixture was left at 55 ° C. for 20 hours. Then, it was squeezed with a squeezing machine to obtain 1380 ml of the product of the present invention and 600 g of a residue.

(Example 19) The same operation as in Example 18 was carried out using 500 g of the product of the present invention obtained in Example 1,
Another 1400 ml of the product of the present invention was obtained. (Example 20) Brown rice is crushed to obtain a crushed brown rice product 50
0 g was obtained. Add 2 g of pectin-degrading enzyme and 1 part of water to this ground product.
500 ml was added and left at 50 ° C. for 20 hours. After that, squeezing with a squeezing machine, 1320 ml of the present invention product and residue 660
g was obtained.

(Example 21) The same operation as in Example 20 was carried out using 500 g of the product of the present invention obtained in Example 1,
Another 1300 ml of the product of the present invention was obtained. (Example 22) Brown rice is crushed to obtain a crushed brown rice product 50
0 g was obtained. 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 the mixture was heated at 50 ° C. for 2 hours.
It was left for 0 hours. After that, the product of the present invention 14
20 ml and 560 g of residue were obtained.

(Example 23) Using 500 g of the product of the present invention obtained in Example 1, the same operation as in Example 22 was carried out,
Another 1440 ml of the product of the present invention was obtained. (Example 24) The same operation as in Example 22 was carried out to obtain 2000 g of an enzymatic decomposition product of rice. Then, the temperature was gradually raised, and the mixture was boiled and extracted for 5 minutes and then cooled. Then, it was squeezed with a squeezing machine to obtain 1400 ml of the product of the present invention and 550 g of a residue.

(Example 25) The same operation as in Example 24 was carried out using 500 g of the product of the present invention obtained in Example 1,
1420 ml of another product of the present invention was obtained. (Example 26) Brown rice was crushed to obtain a crushed brown rice product 50
0 g was obtained. To this crushed product, 300 g of koji and 1500 ml of 40% ethanol were added, and the mixture was left at 55 ° C. for 48 hours. After that, squeeze with a squeezing machine and clarified liquid 1300 ml and residue 850
g was obtained. Then, 1000 ml of water was added to the clarified solution and concentrated with a rotary evaporator to obtain the product of the present invention 13
00 ml was obtained.

Example 27 Using 500 g of the product of the present invention obtained in Example 1, the same operation as in Example 26 was carried out,
Another 1300 ml of the product of the present invention was obtained. (Example 28) Rice extract 20 was prepared in the same manner as in Example 4.
00g 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 the mixture was left at 50 ° C. for 24 hours. Then, it was squeezed with a squeezing machine to obtain 1400 ml of the product of the present invention and 580 g of a residue.

Example 29 Using 500 g of the product of the present invention obtained in Example 1, the same operation as in Example 28 was carried out,
Another 1390 ml of the product of the present invention was obtained. (Example 30) In the same manner as in Example 24, 2000 g of an enzyme-decomposed extract of rice was obtained. Yeast was added to this enzyme-decomposed extract, and alcoholic fermentation was carried out for 16 days. Then, it was squeezed with a squeezing machine to obtain 1880 ml of the product of the present invention and 80 g of a residue.

(Example 31) The same operation as in Example 30 was carried out using 500 g of the product of the present invention obtained in Example 1,
Another 1800 ml of the product of the present invention was obtained. (Example 32) In the same manner as in Example 24, 2000 g of an enzyme-decomposed extract of rice was obtained. The enzyme-decomposed extract was sterilized by boiling, cooled to 37 ° C., 200 ml of a starter in which lactic acid bacteria had been cultured in advance was added, and the mixture was well stirred and sealed, and
Lactic acid fermentation was performed at 7 ° C for 2 days. Then, it was squeezed with a squeezing machine to obtain 1380 ml of the product of the present invention and 500 g of a residue.

(Example 33) Using 500 g of the product of the present invention obtained in Example 1, the same operation as in Example 32 was carried out,
Another 1400 ml of the product of the present invention was obtained. (Example 34) To 1000 ml of the product of the present invention obtained in Example 24, 80 ml of 95% ethanol was added, and acetic acid fermentation was carried out for 20 days. Then, filtration was performed to obtain 990 ml of the product of the present invention. (Example 35) Using 500 g of the present invention product obtained in Example 1, the same operation as in Example 34 was carried out to obtain another 1000 ml of the present invention product. Examples of blending the product of the present invention into a tablet and a soft drink will be described below. The formulation examples are not limited to the examples below.

(Example 36) Tablets 100 g of the product of the present invention obtained in Example 24 was dried by freeze drying to obtain 20 g of a dried product. This dried product 1
Tablets were obtained from 0 g as described below. Product of the present invention 10 g Polyethylene glycol 6000 10 g Sodium lauryl sulfate 1.5 g Corn starch 3 g Lactose 25 g Magnesium stearate 0.5 g Polyethylene glycol 600 after weighing the above components
0 is heated to 70 to 80 ° C., the product of the present invention, sodium lauryl sulfate, corn starch and lactose are added thereto, mixed and then cooled as it is. The solidified mixture is crushed by a grinder. The granules are mixed with magnesium stearate and compressed into tablets to give tablets having a weight of 250 mg.

(Example 37) Soft drink The product of the present invention obtained in Example 22 15% by weight Licorice extract 0.01% by weight Sugar 4% by weight Lemon juice 2.5% by weight Purified water 78.49% by weight Conventional method Was mixed and stirred to obtain soft drink.

[0038]

INDUSTRIAL APPLICABILITY The product of the present invention shows a remarkable effect in preventing the onset of arteriosclerosis by continuous drinking. It is epoch-making that such prominent anti-atherosclerosis was obtained from rice, which has been proven to be safe. The prevalence of ischemic heart disease among Japanese people has been constantly increasing in recent years after the age of 45. Therefore, it brings great gospel to those who suffer from adult diseases. For Japanese rice agriculture, which is swayed by the issue of rice liberalization, expanding its consumption is a vital issue. This is also great news, and its ripple effect is great.

Claims (5)

[Claims] 1. An anti-arteriosclerotic agent comprising a crushed product of germinated rice as it is or containing it. 2. An anti-atherogenic agent comprising rice or a germinated rice extract as it is or containing the same. 3. An anti-arteriosclerotic agent obtained by enzymatically decomposing or hydrolyzing rice or germinated rice water as it is, or containing it. 4. An anti-arteriosclerotic agent obtained by extracting rice or sprouted rice with or without enzymatic decomposition or koji before extraction, at the same time as extraction, or after extraction. . 5. An anti-arteriosclerotic agent comprising rice or germinated rice extract or enzymatically decomposed or koji-acted alcohol-fermented or organic acid-fermented as it is, or containing the same. .