JPS62234025A - Food for people with senile dementia - Google Patents

Abstract

PURPOSE:To provide the titled food effective in improving symptoms of senile dementia and supplying nutrient and composed of an edible medium containing basidiomycete of Fomes genus and cereals, beans, etc., and beta-D glucan, saponin and ergosterol produced by fermentation of the medium. CONSTITUTION:A basidiomycete of Fomes genus, preferably mycelium of Fomes japonicus is cultured in a liquid medium composed of a carbon source such as cereals or potatoes and a nitrogen source such as beans. The fermentation product produced by culture is properly dehydrated and used as a food for the patient of senile dementia. The food is effective in increasing blood flow in capillary vessel in brain or cardiac muscle and improving cerebral metabolism. It does not decrease blood flow in the kidney and liver and has a symptom-improving effect comparable to or higher than that of basidiomycete belonging to Fomes genus. Furthermore, it can be used for the purpose of preventing amnesia caused by aging, improving the diet, maintaining the health and improving physical strength.

Description

[Detailed description of the invention] (Industrial application field) The present invention relates to food for senile dementia patients.

(Conventional technology) In recent years, the eating habits of Japanese people have become more Westernized, and the introduction of various processed foods and overeating due to the intake of high-calorie and high-fat foods has led to damage to health and an increase in various diseases caused by one meal. are doing.

Although people appear to be living long and healthy lives, their health gradually deteriorates, and adult diseases such as high blood pressure and arteriosclerosis silently progress. Due to vascular disorders caused by aging, etc.
Disorders of the circulatory system cause a decline in physical strength and accelerate aging. moreover.

With changes in the living environment and psychological changes, the incidence of cerebrovascular dementia, Alzheimer's disease, and senile dementia is increasing and becoming a serious problem.

Conventionally, for such conditions, only circulation improving agents that improve blood flow in cerebral blood vessels and myocardial blood vessels or metabolic activators that improve brain metabolism have been administered. However, there are no so-called ``health foods'' that attempt to solve this problem from the aspect of one meal rather than the administration of pharmaceuticals.

So-called ``health foods'' include special products made from plant and animal ingredients, vitamin supplements, mineral supplements, etc. These are designed to provide nutritional support and health promotion through specific nutrients.

(Problem to be solved by the invention) The so-called r! ! Many of the ingredients in "foods" are not readily apparent, and even for foods that are labeled to suggest that they have an effect on improving disease conditions, it is unclear whether they contain active ingredients that can improve disease conditions. The effects are also unclear. Even for ``health foods'' whose ingredients have been analyzed, there are many that raise questions about their nutritional balance as food for daily consumption, the content of active ingredients that can improve disease conditions, and the stability of their quality.

That is, it has existed for a long time. Among the so-called ``health foods,'' there is nothing effective against senile dementia, and it appears that there is no real support for the East.

The present invention solves the above-mentioned problems by providing a food for people with senile dementia that has both the effect of improving the pathology of senile dementia and the effect of supplementing nutrients to reinforce this condition.

(Friendly Means for Solving the Problems) The food for senile dementia of the present invention is composed of a basidiomycete belonging to the genus Stonebacterium, fi or tubers, and beans.
β-D-glucan and saponin.

This is a food for people with senile dementia characterized by the fact that the food containing ergosterol is used for people with senile dementia.

The inventors of the present invention took into consideration the conventional problems and focused only on nutritional components, and created a "health food" by mixing 7 tons of extracts containing active ingredients extracted from plant and animal raw materials. Rather than aiming to improve the disease, the development was carried out with the aim of obtaining a food for improving disease conditions, and as a result, the resulting basidiomycetes belonging to the genus Stonebush and cereals consisted of potatoes and beans.

Fermented foods containing β-D-/lucan, saponin, and ergosterol have been shown to be effective in improving the pathological condition of senile Junmai patients, and as a result, the present invention has been completed.

1. The food for people with dementia of the present invention contains protein.

It also contains a good balance of nutritional components, including carbohydrates.

The basidiomycete of the genus Cynthia has been known for a long time to be useful for the body, and in particular, it has recently been found to be effective against senile dementia and high blood pressure. The basidiomycetes of the genus C. monocytogenes used in the fermented food used in the present invention are 1, for example,
The mycelia of basidiomycetes such as Cinnamon chinensis, Cinnamon chinensis, Cinnamon chinensis, and Cinnamon chinensis are used, preferably the mycelium of Cinnamon chinensis is used.

The fermented food used in the present invention uses grains or potatoes as a carbon source, and beans as a nutrient source to form a friendly medium.

It can be obtained by culturing basidioceae belonging to the genus Hemorrhoids.

Grains, potatoes, and beans, which are the culture medium components, are selected from foods that are used as ordinary foods (food groups listed in the Japan Standard Food Composition Table [Science and Technology Agency Resource Survey Yobori]).
Even the final culture can be made into an edible state without having to undergo separation and extraction operations. Mako 1
Since there is no need to perform operations such as separation and extraction, the rich carbohydrates and proteins contained in the lunar eclipse components are converted into substances that are easily absorbed by the living body, and the nutritional components remain intact.

Grains include brown rice, polished rice, and raw buckwheat.

Buckwheat flour, corn, millet, emba, omuza, etc. are used, and preferably each type of combed rice or soba flour is used.

Potatoes include sarimagome, potatoes, taro,
Use yam etc., preferably sweet potato.

As for legumes, there are soybeans - defatted soybeans! ! ! Soybean products such as wheat flour are used, and soybeans are preferably used.

Friend, this lunar eclipse medium can be made with only potatoes and beans, but glucose, magnesium sulfate (for food additives), and potassium phosphate (for food additives) may also be added. However, it does not contain anything other than edible ingredients.

A fermented food used in the present invention can be obtained by culturing the basidiomycete of the genus Hemorrhoid using this edible medium.

This fermented food has first-order pot characteristics.

(1) Contains β-D-glucan in a dry powder state of 0.05-10F/1009-powder, which has pharmacological effects such as anticancer action. This β-D-glucan has a single branched chain and β-(1
, 3)-D-glucan, and has an average molecular weight of about 1,080,000.

(2) 0.05 to 51/100 p of saponin with pharmacological effects such as anti-complement activity and antioxidant in dry powder form
- Contains powder.

(3) Ergosterol, which has pharmacological effects such as diuretic effects, in a dry powder form: 1. One powder contains θ~100.0 7100.

The fermented food used in the present invention can be produced, for example, by the following procedure.

The grain meal containing a large amount of carbohydrates is collected with only edible ingredients containing at least one carbon source from potatoes and a nitrogen source from legumes containing a large amount of protein. Perform liquid culture of basidiomycete mycelium. The culture conditions are: culture temperature, 31-45C1 culture solution pH
t-2,5~5.5. Medium IL”l) Aeration amount f O,5
~2. OL/JIEil1ml bacterial inoculum amount t-0,5
-20-, culture can be carried out for 4 to 15 days.

The fermentation product obtained in this way can be used as a fermentation prize for the present invention without separating the edible medium, mycelium, and mycelium product from the culture solution after completion of the culture. 17t can be processed only by dehydration to produce a fermented food containing as many useful ingredients as possible.

The appropriate intake of the seven pillars of food for dementia patients of the present invention is influenced by age, differences between people, symptoms, etc., so depending on the case, it may be suitable for people outside the following range, but the powder may be suitable for consumption. When Suimayu is taken with VcM cloudy, such as hot water or milk, 20 to 300 tons of powder is taken per day. It is recommended to drink it in divided doses over a period of 6 months or more.

(Effect of the invention) The food for senile dementia of the present invention has at least β-D-/
It contains three types of active ingredients with pharmacological effects: lucan, saponin, and ergosterol, and provides at least the same degree of improvement in pathological conditions as expected from the fruiting bodies of basidiomycetes of the genus Stonebush. It lowers serum lipids and improves blood dynamics, which improves pathological conditions and promotes metabolism. Furthermore, due to the basidiomycetes and edible medium, it contains a well-balanced variety of nutritional components such as proteins and carbohydrates, making it highly valuable as a food for the sick. Increase blood tIL in cerebral microvessels and myocardium, a! It has the ideal effect of improving internal metabolism while not reducing gastric acid and liver blood flow.

Furthermore, from a medical and nutritional point of view, it is not only necessary for sick patients who require special consideration for the 1%, or for the purpose of improving their condition, but also for prevention of the so-called "blurring" that accompanies aging. It can also be used for the purpose of improving health, maintaining health, and increasing physical strength, and can be used by a wide range of people.

Although the fruiting body of the mandarin mushroom and its extract have a strong bitter taste characteristic of the mandarin mushroom, 1 it cannot be used as a normal food. It has a certain bitterness and retains the flavor of the food material that is the culture medium component without impairing it.

It is suitable as food. 7? , 1. When the fermented food used in the present invention is obtained by liquid culture, the selection rate conditions can be kept constant, and products with stable pharmacologically effective active ingredients and nutritional ingredients and substandard quality can be obtained.

(Examples, Test Examples) Examples are shown below, but the present invention is not limited to these Examples.

Mayu, As shown in Test Example 1.2&C, the present invention is obtained by culturing the l111 thread of Basidiomycetes of the genus Stonecroceae using a culture medium containing sterilized #i or potatoes and beans as constituents. The protein and S substances contained in the fermented foods used for food production are also digested and absorbed better than when the constituent grains are mixed with potatoes, beans, and basidiomycetes of the genus Stonefish. It is broken down into free amino acids and monosaccharides in the ``B'' form, making it a food suitable for people with weakened digestive abilities.

Example ″ A test fermenter was used to culture the Mycelia mycelium in the following nine cases.

In a 100 L test fermenter, the 9' edible medium acid content shown in Table 1 was dissolved in 40 tA, and the pH was adjusted to 4.0 tA.
It was then sterilized at 12,002 atm for 30 minutes. 7taI obtained by shaking culture for 4 days with 32tl;' in an edible medium with the same composition.
Next, 1.6 tons of mycelial culture was grown. Culture temperature f52C
for 7 days with aeration (40t/ma) and stirring (200r,
p, m, ) When cultured, a viscous culture was obtained.

This was completely freeze-dried to obtain 1.5 kg of powder. This powder had a mild flavor and a slight bitterness, and was suitable as a food, and contained the nutritional components and active ingredients shown in the 5g2 table. In addition.

β-D-glucan and soybean saponin were determined by gas chromatography, and ergosterol was determined by high-performance adult chromatography.

By adding 300 grams of hot water (80C) to 50 grams of this powder and drinking the viscous liquid 3 times a day for 8 months, combined with rehabilitation treatment, PiA vascular dementia can be diagnosed as 1 fr.
-Improvement was seen in patients who had been treated with A.

■Evaluation FULL by simple intellectual and mental function examination,
MARK A: 2.5 points, Table 3: Change in score before and after drinking ■ Subjective symptoms (sleep disturbance 1: headache, numbness in limbs) K Improvement was observed.

■Improvement was also seen in her disability in activities of daily living (one step when putting on and taking off clothes).

■Improvement was also seen in Shinogami's symptoms (decreased spontaneity, lack of facial expressions).

From the above results, it can be seen that the food for people with senile dementia of the present invention is effective in improving senile dementia.

Test Example 1 To determine how proteins among the edible components of the medium are changed by culturing the mycelia of Basidiomycetes of the genus Stone.

The following tests were conducted.

Put soybeans (whole grains) into a 5 o y 25 o 01 nt Erlenmeyer flask, add 50 wt of a solution containing glucose S, A, 0.1 t of magnesium sulfate, and 0.1 s of potassium phosphate, and boil for 20 minutes at 120C and 2 atm. Sterilize.

After leaving it at 32C for 7 days without adding mycelium,
Obtain only the supernatant by centrifugation. This is designated as Sample I.

Similarly, 30 f soybeans (whole grains) were placed in a 500-mL Erlenmeyer flask, and glucose s, o 9', '& was added to magnesium acid 0. Conventional solution 3O. Add Z. Sterilize at 120'C and 2 atmospheres for 20 minutes. After cooling with 32C-1, the medium components were removed by washing with water, and the aigta% (
V/V) Add. After static culture at 32C for 7 days, only the supernatant is obtained by centrifugation. This is designated as sample (■).

For sample I and sample ■, # free amino acids in the solution were measured. It was found that sample ■ had an increase in each amino acid. In other words, by mixing the mycelium of C. chinensis. A friend who knows that proteins in the culture medium are broken down into B-form free amino acids that are easily digested and absorbed.

The results are shown in Table 'tg4.

Test Example 2 In order to determine how carbohydrates among the edible components of the medium have changed by culturing the mycelium of Basidiomycetes of the genus Stone.

A friend who will be conducting the following test.

5% starch, 2s corn steep liquor, am
Magnesium 0.1 (i, potassium phosphate 0.1
After creating a culture medium with the component composition and adjusting the pH to 4.0,
Pour this solution into a 100 di 500-Sakaro flask and add 12
Sterilize at 0C and 2 atmospheres for 20 minutes. After cooling to 320°C, 4% (v/v) of the cultured mycelium of C. lactis from which medium components were removed by washing with water was added as a seed fungus, and cultured with shaking at 32C for 8 days.

Only the supernatant is obtained from the liquid before the start of culture and after the end of culture by centrifugation, and these are used as sample ① and sample ②.

The amounts of monosaccharides and oligosaccharides in the solutions of Samples ■ and ■ were measured, and it was found that the amount of monosaccharides was increased in Sample ■ compared to the sample sample. In other words, by mixing the mushroom mycelium.

It was found that polysaccharides in the culture medium were broken down into monosaccharides that were easily digested and absorbed.

The results are shown in Table 5.

Claims (1)

[Claims] Consisting of basidiomycetes belonging to the genus Hemorrhoids, grains or tubers, and beans, β-D-glucan, saponin,
A food for people with senile dementia, characterized in that a fermented food containing ergosterol is used for people with senile dementia.