JPH0892113A - Anti-inflammatory drug from rice - Google Patents

Abstract

(57) [Summary] [Purpose] To provide an anti-inflammatory agent that is safe and inexpensive, has a stable supply of raw materials, is easy to process, and is safe even when used regularly for a long period of time. [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. An anti-inflammatory agent which is the same as each of the above-mentioned ones or containing the same.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to an anti-inflammatory agent obtained from rice or sprouted rice as a raw material.

[0002]

2. Description of the Related Art Causes of inflammation include physical and chemical ones, and further infection by microorganisms, allergic reaction,
Metabolic disorders are included, and the main symptoms are redness, tumors, fever, and pain. On the other hand, currently widely used anti-inflammatory agents include non-steroidal anti-inflammatory agents, corticosteroid synthetic steroids, and anti-inflammatory enzyme agents, and particularly corticosteroid steroids exert excellent anti-inflammatory effects. are doing. But,
While these are very good local treatments,
In recent years, it has been frequently said that a serious side effect is caused on a biological function. These are just a few examples, such as the rebound phenomenon caused by the temporary use of highly effective anti-inflammatory drugs, and drug inflammation caused by anti-inflammatory drugs. Currently, there are many serious problems that cannot be used with confidence. Therefore, it is the current situation that an anti-inflammatory agent that is effective against inflammation and can be used without any side effect with confidence has not yet been developed.

On the other hand, rice has been used as a staple food, as well as sake, shochu, mirin, vinegar, koji, etc., and has long been indispensable for daily life. In addition to this, bran bags are known for cosmetic purposes. It is believed that these are due to the fact that rice was viewed as merely a staple food, or at best not as a starch source. Also,
Even in the case of bran bags, it is said that it is good for the skin, and it has been used as it is conventionally, and there is no concept of an active ingredient, nor is there any idea of utilizing the active ingredient.

[0004]

At present, there is a problem of side effects of drugs on the human body, and there is a demand for anti-inflammatory agents that have no side effects and are sufficiently safe even if they are used regularly for a long period of time. . It is an object of the present invention to provide an anti-inflammatory agent from rice which is safe and inexpensive, has a stable supply of raw materials, is easy to process, and is completely safe even after long-term regular use. Is.

[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 been conducting comprehensive utilization research on rice. As one of the themes, we have conducted intensive research on anti-inflammatory agents from rice, and in the process, rice and germinated rice contain ingredients that have the effect of anti-inflammatory agents. That is, the present invention has been completed.

In the present invention, the component having an anti-inflammatory effect contained in rice and germinated rice has not yet been clarified, but rice and germinated rice treated as described below , Was found to show an anti-inflammatory 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.

The inflammation referred to herein is acute eczema, contact dermatitis, shingles, wounds, sunburn dermatitis, rosaceous dermatitis, periodermatitis, chronic dermatitis, diaper dermatitis, burns, skin. It refers to all diseases caused by inflammation, such as defective wounds.

The 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 more of red rice bran or 92% or less of white rice bran, which appears during whitening, may be used, which is inexpensive and economical. Also,
Germinated rice is used. In addition, since the active ingredient is stable to heat and light, the above raw materials are dipping, steaming, roasting (all sand roasting, net roasting, hot air roasting, etc.),
The raw material treatment such as steam roasting, surface modification such as freeze-drying, photo-modification such as UV irradiation, pressure roasting such as Patrice, and frying may be performed, and the effect was not changed.

Although the rice and germinated rice are effective as they are, they are preferably crushed for 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 extracting rice or germinated rice, or subjecting it to enzymatic decomposition or koji, the raw material rice is pulverized into granules or powders, thereby increasing the surface area and improving efficiency. 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.

Further, rice immersion water or a liquid mashed in immersion water may be used. In other words, any method may be used as long as the rice ingredients come out. 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, amylase can be added and reacted, or acidified with hydrochloric acid or the like to cut the starch,
By using this method, it is possible to solve the problem sufficiently and there is no problem in practical use.

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, neutralize if necessary,
Desalt. 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.

When 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 the organic acid fermentation such as alcohol fermentation, lactic acid fermentation, or acetic acid fermentation is carried out at the same time as or after the above 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. When producing in large quantities, considering the balance between saccharification and fermentation, it is desirable to add rice or sprouted rice in three or more stages according to sake brewing. Especially when treating a small amount, it is effective to add them all at once. Saccharification and alcoholic fermentation are carried out for 10 to 24 days. At this time, when decay is a concern, acid is added or suitable preservative that does not hinder fermentation is applied.

Alcohol fermentation has advantages such as elimination of stickiness, easy concentration, and easy concentration of the active ingredient. When carrying out lactic acid fermentation, it is similar to the case of alcoholic fermentation. In this case, lactic acid bacteria are added instead of liquor or yeast to carry out lactic acid fermentation. 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 fermented 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 carried out 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. If necessary, aeration fermentation with yeast, alcohol precipitation, synthetic adsorbents and the like may be used for sugar removal. When the product of the present invention is blended, it is made into a cream-like, emulsion-like, or lotion-like formulation depending on the actual use. The other compounding ingredients may be any of those usually used, and further, other medicinal agents may be used in combination.

The results of examining the anti-inflammatory effect of the product of the present invention are described below. (1) Carrageenin Granuloma Inhibition Experiment After removing hair from the back hair of 3 male rats (6 to 8 weeks old) per group, air was subcutaneously injected to create an air sac, and 24 hours later, in this air sac Carrageenin was injected into the rat to induce inflammation. From the 4th day after the induction of inflammation, the extract was applied twice a day at a predetermined time and continued for 1 week. In addition, the one to which only water was applied was used as a negative control, and the one to which indomethacin was applied was used as a positive control. One week after the application, the rat was suffocated with carbon dioxide gas,
The amount of fluid in granuloma due to inflammation and the weight of granuloma were measured to determine the inhibition rate. The results are shown in Table 1.

[0021]

[Table 1]

(2) Inhibition of neutrophil-derived active oxygen production and scavenging effect Cypridina luciferin derivative (MCLA) and the product of the present invention were added to a neutrophil suspension isolated from a rat, and the mixture was placed in a test tube for 5 minutes. Incubated. Start measurement with a photon counter, and 5 seconds later, a neutrophil stimulant (fML
P) was added and the number of photons generated (amount of active oxygen) was measured. The number of photons generated when fMLP was added without adding the product of the present invention was used as a control. Table 2 shows the results.

[0023]

[Table 2]

From Tables 1 and 2, it was found that the product of the present invention has an anti-inflammatory effect and is effective in treating inflammation. (3) Clinical Experiments in Human First, the product of the present invention is applied to panelists of various diseases every morning and evening.
It was applied to the affected area once and continuously used for 1 month, the progress was diagnosed, and the usefulness of the product of the present invention was judged. How to apply is
The method can be applied directly, or by using a tool such as absorbent cotton, as long as a certain amount can be applied. The results are shown in Tables 3 and 4.

The panelists were used by 10 or more persons for each product of the present invention and each disease. The judgment was divided into “significant improvement”, “improvement”, “slight improvement”, “no change”, and “discontinuation”, and the usefulness rate (significant improvement + improvement + total improvement) was given.
The judgment was performed by a specialist doctor.

[0026]

[Table 3]

[0027]

[Table 4]

As can be seen from Tables 3 and 4, all of the products of the present invention were found to have an anti-inflammatory effect against various inflammations. As described above, the present invention has obtained an anti-inflammatory agent having a very excellent effect from various safe substances such as rice against various inflammations. The examples and the data associated therewith are described for brown rice. Similar effects were observed in the case of white rice and white rice bran with a content of 92% or less.

[0029]

【Example】

(Example 1) 1 kg of rice without germ was soaked in water at 25 ° C 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 Using 500 g of the product of the present invention obtained in Example 1, the same operation as in Example 2 was carried out to obtain another 1190 ml of the 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
It was neutralized with 0N-HCL to obtain 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 solution, and the mixture was 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) Using 500 g of the product of the present invention obtained in Example 1, the same operation as in Example 10 was carried out,
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 Using 500 g of the product of the present invention obtained in Example 1, the same operation as in Example 18 was carried out,
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 Using 500 g of the product of the present invention obtained in Example 1, the same operation as in Example 20 was carried out,
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 Using 500 g of the product of the present invention obtained in Example 1, the same operation as in Example 24 was carried out,
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 liquid, and the mixture was concentrated by a rotary evaporator to obtain the product 13 of the present invention.
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 22, 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 22, 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 590 g of a residue.

(Example 33) The same operation as in Example 32 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 34) The product 1000 of the present invention obtained in Example 22.
80 ml of 95% ethanol was added to ml, and acetic acid fermentation was performed for 20 days. Then, it is filtered and the product of the present invention 990 m
1 was obtained.

(Example 35) Using 500 g of the product of the present invention obtained in Example 1, the same operation as in Example 34 was carried out,
Another 1000 ml of the product of the present invention was obtained. Examples of the case where the products of the present invention obtained in the above examples are blended into a lotion type and an emulsion type will be described below. The formulation examples are not limited to the examples below.

(Example 36) The product of the present invention obtained in Example 22 10.0% by weight sorbitol 3.0% by weight glycerin 5.0% by weight purified water 76.4% by weight allantoin 0.1% by weight polyoxy Ethylene castor oil derivative 0.5% by weight Ethanol 5% by weight The above ingredients were mixed and dissolved by a conventional method to obtain a lotion type product.

(Example 37) The product of the present invention obtained in Example 30 20.0% by weight Stearic acid 1.3% by weight Cetanol 0.7% by weight Beeswax 2.0% by weight Polyoxyethylene (11) mol oleic acid Ester 1.2 wt% Glycerin monostearate 0.8 wt% Quinceseed extract (5% aqueous solution) 15.0 wt% Dipropylene glycol 5.0 wt% Ethanol 3.0 wt% Methylparaben 0.3 wt% Fragrance 0.3% by weight Purified water 50.4% by weight

Dipropylene glycol was added to purified water,
The mixture is heated and stirred, and the temperature is maintained at 70 ° C.
A quince seed extract, a fragrance, and ingredients other than ethanol are added and stirred, and then uniformly emulsified with a homogenizer. The remaining emulsion was gradually added to the obtained emulsion with stirring while cooling, and the mixture was cooled to room temperature to obtain an emulsion type product.

[0050]

INDUSTRIAL APPLICABILITY According to the present invention, an excellent anti-inflammatory agent which is simply and completely safe and has an anti-inflammatory effect can be obtained by continuous external application. Up until now, rice has been the staple food, so little has been developed about its manufacturing method and use in new fields other than food. Furthermore, rice has been the staple food until now, and its safety has been well demonstrated. That is, the present invention has not only found a very excellent anti-inflammatory agent, but has now been found to be a new use application, which is said to be overproduction of rice, and it is extremely possible to increase consumption by improving the image of rice. It is meaningful.

Claims (5)

[Claims] 1. An anti-inflammatory agent which is a crushed product of germinated rice as it is or contains it. 2. An anti-inflammatory agent comprising rice or a germinated rice extract as it is or containing the same. 3. An anti-inflammatory agent which is obtained by enzymatically decomposing rice or a hydrolyzed rice germinated product or by allowing koji to act, or containing the same. 4. An anti-inflammatory agent, which is obtained by extracting rice or sprouted rice with or without enzymatic decomposition or koji before extraction, simultaneously with extraction, or after extraction. 5. An anti-inflammatory agent comprising the extract of rice or germinated rice or the product of enzymatic decomposition or koji which has been subjected to alcohol fermentation or organic acid fermentation as it is or containing it.