JP2000169386A - Immune function-activating agent, and beverage or food therefor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an immune function-activating agent that can markedly enhance the immune function in order to increase the effect of nucleic acid against Staphylococcus aureus by admixing Fomes yucatensis and chitosan to salmon soft roe extract and/or yeast extract. SOLUTION: (A) Salmon soft roe extract and/or (B) yeast extract are combined with (C) Fomes yucatensis and (D) chitosan, preferably at a weight ratio of (A):(B):(C):(D) of 1/(0.1-10)/(0.1-10)/(0.1-10), (0-10)/1/(0.1-10)/(0.1-10) or 1/(0-10)/(0.1-10)/(0.1-10), more preferably at a weight ratio of 1/(0.3-2)/(0.3-2)/(0.5-3).

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to an immune function activator and a food or drink characterized by containing salmon milt extract and / or yeast extract, and further containing meshimakobu and chitosan.

[0002]

2. Description of the Related Art Heretofore, it has been recognized that a drug containing a nucleic acid has an effect of increasing resistance to Staphylococcus aureus (eg, Jo).
unal of Parental. and En
terminal Nutrition, vol. 10, N
o. 2, 169-171 (1986). However, the effect was not enough.

[0003]

Means for Solving the Problems The present inventors have found that agents and foods and drinks containing salmon milt extract and / or yeast extract, and also mesimakob and chitosan significantly enhance the immune function to enhance the effect of nucleic acids. I found that. As described above, the agent or food or drink of the present invention contains meshimakobu and chitosan in addition to the salmon milt extract and / or the yeast extract.

[0004]

BEST MODE FOR CARRYING OUT THE INVENTION Salmon milt extract is, for example, salmon,
It is purified by removing water from the testes of fish such as herring, cod, and skipjack. The salmon milt extract usually has a composition of 25 to 55% DNA, 40 to 60% protamine, and 1 to 10% water. The salmon milt extract is preferably a salmon or herring milt extract, particularly preferably a salmon milt extract, in consideration of quality stability, economy and abundance of resources.

[0005] Yeast extract includes baker's yeast, brewer's yeast,
It is a water, saline or ethyl alcohol extract of yeast that can be provided as foods such as dairy yeast and Torula yeast. Preferably, it contains 50% or more of RNA.

[0006] Meshimakobu is a fruit body of Meshimakobu and / or
Or a dried or extracted mycelium, preferably a water or ethyl alcohol extract of a mycelial culture.

[0007] Chitosan is usually a free amine compound, but may be a hydrochloride. Chitosan is an aqueous extract from chitin or chitosan-containing substances such as crab and squid,
It contains chitin and chitosan.

[0008] Salmon milt extract: Yeast extract: Meshimakobu:
The mixing weight ratio of chitosan is 1: 0.1 to 10: 0.1 to
10: 0.1-10, 0-10: 1: 0.1-10:
0.1-10 or 1: 0-10: 0.1-10: 0.1
-10, preferably 1: 0.2-5: 0.2-5: 0.
2-5, more preferably 1: 0.3-2: 0.3-2:
0.5 to 3.

[0009] The agent of the present invention comprises lactose as an excipient for facilitating ingestion, sweeteners such as sugarless sweetener, sucrose, glucose and / or lactose as additives, and water as a diluent in appropriate amounts. It may be contained. Formulation of the agent of the present invention, for example, into tablets, granules, capsules or suspensions, follows conventional methods for formulating a diet.

The food and drink of the present invention can be produced by mixing a mixture of salmon milt extract, yeast extract, meshimakobu and chitosan of the present invention with ordinary food and drink by an ordinary method. It may be a mixture with various kinds of health foods (for example, fiber foods, mineral foods and / or vitamins or high vitamin foods). The mixture ratio of the salmon milt extract, yeast extract, meshimakobu and chitosan in the food and drink of the present invention is in the same range as the mixture ratio of the immune function activator of the present invention.

Examples of the food and drink of the present invention are as follows:

[Table 1]

The immune function enhancer and the food and drink of the present invention include mammals, especially humans; livestock or pets such as dogs, cats, horses, cows, pigs, goats and sheep; chickens, turkeys, ducks, pigeons, Birds such as pheasants; can be used for stimulating the immune function of fish such as skipjack, flounder, carp, puffer fish, goldfish, and tropical fish.

[0013]

The present invention will be further described by the following test examples and examples. The present invention is not limited by the description of the following examples.

Test Example 1 (Materials and Methods) Mice: BALB / mouse (female) was purchased for 8 weeks, bred for 2 weeks on a normal diet (CE-2, CLEA Japan, see Table 1 for the composition of nucleic acid), and 10 mice were in each group. They were divided into three groups.
Next, each group was treated with NF (Group A) and feed 1 described in Table 1.
(Group B) and feed 2 (Group C) were fed for 4 weeks.
The average weight of the mice after breeding for 4 weeks was 24 g / animal. After the injection of the following Staphylococcus aureus from the tail vein of each mouse, the surviving mice were kept on the same feed.

[0015]

[Table 2]

Staphylococcus aureus: Staphylococcus aureus (ATC)
C-25923) and 36 in a 37 ° C. incubator.
-Tributicase-soy sauce broth (Re for 48 hours)
(mmel Labs, Houston, Tex.). Cultures were checked for purity by standard bacteriology using streak inoculation techniques and by staining. Collect the culture, 10,000 rpm
For 15 minutes and the cell pellet was washed three times with phosphate buffered saline. The bacterial cell count is Ek
lund and Rankford (Eklund C, La
nkfordCE: Lab Manual for G
general Micrology, Prentice
-Hall, Englewood Cliffs, N
J, 1970, p. 21), in duplicate on blood agar plates at 24 hours.

Suspending Staphylococcus aureus in physiological saline,
Mice were injected via the tail vein and examined daily for the number of deaths after injection. LD per mouse after one week
₅₀ had a Staphylococcus aureus count of 1 × 10 ⁷ . 1 x 1 Staphylococcus aureus suspended in saline per mouse
0 ^eight and injected intravenously in the tail of mice, after injection were examined survival per each day. The results are shown in Table 2.

[0018]

[Table 3]

(Discussion) As is clear from Table 2, the survival rate of the mice of the group C is superior to that of the other agents in the immunological function-activating effect of the present invention even after the injection of S. aureus. ing. This proved that the effect of the immune function activator of the present invention was unpredictably high.

[0020]

The composition containing salmon milt extract and / or yeast extract, and further containing meshimakobu and chitosan,
It is useful as an immune function activator and food and drink.

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Claims (8)

[Claims] 1. An immune function activator comprising salmon milt extract and / or yeast extract, and further containing mesimakob and chitosan. 2. Salmon milt extract: Yeast extract: Meshimakobu:
The mixed weight ratio of chitosan is 1: 0.1 to 10: 0.1
-10: 0.1-10, 0-10: 1: 0.1-10:
0.1-10 or 1: 0-10: 0.1-10: 0.1
The immune function activator according to claim 1, which is from 10 to 10. 3. Salmon milt extract: Yeast extract: Meshimakobu:
The mixing weight ratio of chitosan is 1: 0.2-5: 0.2-
5: The immune function enhancer according to claim 1, wherein the ratio is 0.2 to 5. 4. Salmon milt extract: Yeast extract: Meshimakobu:
The mixing weight ratio of chitosan is 1: 0.3-2: 0.3-
The immune function enhancer according to claim 1, wherein the ratio is 2: 0.5 to 3. 5. A food or drink comprising salmon milt extract and / or yeast extract, and further containing mesimakob and chitosan. 6. Salmon milt extract: Yeast extract: Meshimakobu:
The mixed weight ratio of chitosan is 1: 0.1 to 10: 0.1
-10: 0.1-10, 0-10: 1: 0.1-10:
0.1-10 or 1: 0-10: 0.1-10: 0.1
The food or drink according to claim 5, which is from 10 to 10. 7. Salmon milt extract: Yeast extract: Meshimakobu:
The mixing weight ratio of chitosan is 1: 0.2-5: 0.2-
The food or drink according to claim 5, wherein the ratio is 5: 0.2 to 5. 8. Salmon milt extract: Yeast extract: Meshimakobu:
The mixing weight ratio of chitosan is 1: 0.3-2: 0.3-
The food or drink according to claim 5, wherein the ratio is 2: 0.5 to 3.