JP2001178408A - Functional food containing mulberry as raw material - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain e.g. a new food containing anthocyanin extracted from the mulberries. SOLUTION: This functional food, or an agent for recovering from asthenopia or ameliorating agent for visual sense is such one as to contain as its active ingredient an extract containing anthocyanin from the mulberries.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a functional food containing an anthocyanin obtained from mulberry as an active ingredient, and a method for recovering eyestrain, a visual improving agent and an anthocyanin.

[0002]

2. Description of the Related Art In recent years, pharmacological studies have reported that anthocyanins, which are known as red to purple plant pigments, exhibit various physiological functions in animals including humans. In particular, wild bilberry (Vaccinium myrtillus L. ericaceae), which originates in the Nordic region, is rich in its anthocyanin content and shows a high value of about 24 mg / g of dried fruits, and resynthesizes rhodopsin Promotion function, vascular protection function, vitamin P-like function, circulation improvement function,
Due to its anti-inflammatory function and the like, it is widely used as a medicine in Europe and a functional food or health maintenance food in Europe and the United States for the purpose of restoring eye strain and improving vision, but is expensive. In addition, although it has been confirmed that anthocyanins themselves are contained in various plants, the amount of anthocyanins is 1/1 compared to bilberry.
It is as low as about 0 to 1/2.

[0003]

SUMMARY OF THE INVENTION In view of the above situation, the present invention focuses on practical mulberry nuts cultivated in Japan, and obtains the knowledge that an anthocyanin-containing composition can be obtained from such mulberry nuts. It is another object of the present invention to develop a method for efficiently and inexpensively obtaining a high concentration of anthocyanin, and to provide a functional food, an agent for restoring eyestrain, and an agent for improving vision using the raw material.

[0004]

Means for Solving the Problems Accordingly, the present invention provides a functional food containing an anthocyanin extracted from mulberry as an active ingredient. Item 2. The functional food according to Item 1, wherein the mulberry is obtained from mulberry of the species Kuromigwa. Item 3. An agent for restoring eye strain, comprising an anthocyanin extracted from mulberry as an active ingredient. Item 4. A visual improving agent containing an anthocyanin extracted from mulberry as an active ingredient. Item 5. An extraction method in which anthocyanins are extracted from mulberry with a hydrophilic organic solvent, an aqueous solution thereof, or water. Item 6. The extraction method according to Item 5, wherein an enzyme treatment step is provided before the anthocyanin extraction. Item 7. The extraction method according to Item 6, wherein a cellulase enzyme is used. It is characterized by the following.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION Mulberry (Mowarae), which is the object of the present invention, is a fruit of the mulberry family (Moraceae). bombycis Koidz.), Logwa (Morus latifol)
ia Bur.), black migua (Morus nigra L.), and red migua (Morus rubra L.). Such mulberry contains a large amount of cyanidin-based pigment (red), pelargonidin-based pigment (vermilion), and delphinidin-based pigment (purple), and is particularly characterized by the presence of perargonidine-based pigment that is not present in bilberry. Among the above-mentioned species, in particular, it is preferable to use this as a raw material because it has a very high anthocyanin content obtained from mulberry of Kuromiwa species.

[0006] The method of extracting anthocyanins from mulberry is as follows. First of all, the mulberry, which is the raw material, is the species of magwa, yamaguwa, and logwa cultivated in Japan.
A red-black ripe mulberry, which belongs to the mulberry species belonging to the Krogmiwa species and the Akamiwa species, was collected, and immediately collected at -20 ° C to-
Freeze at 80 ° C, and pulverize it with a mixer or chopper. At this time, it is preferable to add water in an amount equal to or three times as much as the mulberry to finely pulverize.

[0007] Next, the above-mentioned pulverized material is heated, and the intrinsic yeast
Inactivate element. Such a heating means is particularly limited.
Not, for example, with steam or hot water. Also,
The temperature at this time is preferably 70 ° C. or more at the center temperature of the pulverized material.
Or 75 ° C. or more. Processing in this way
Crushed material is a liquid mixture containing juice, peel, seeds
Can efficiently extract anthocyanins from these liquid mixtures
In order to obtain the product, the following enzymatic decomposition treatment
It is preferred to do so.

That is, in such enzyme treatment, a fibrinolytic enzyme, that is, a cellulase enzyme is used in order to efficiently extract anthocyanins from fruit juice and mulberry, particularly from the skin. The treatment temperature at this time is 30 to 65 ° C., preferably 45 to 55 ° C., where the activity of the enzyme used is high.
Perform within the range. The liquid mixture of mulberry, which has been enzymatically decomposed over several hours to several days, is extracted at low temperature or at room temperature until the liquid is depleted.

After the above-mentioned extraction, anthocyanins are separated by using column chromatography for separation and purification in order to obtain a high-concentration anthocyanin composition from the extract.
Such column chromatography resins include, for example,
An aromatic hard crosslinked polymer is used. As the elution solvent, a hydrophilic organic solvent, water, or a mixed solution thereof can be used. As the hydrophilic organic solvent, for example, one having an ethanol concentration of 20 to 70%, preferably 30 to 50% is used. Used. Next, the selected fraction is concentrated under a vacuum at a moderate control temperature to obtain a soft extract containing anthocyanin, or to obtain a powdered extract.

The anthocyanin-containing extract thus obtained contains a higher concentration of anthocyanin than the bilberry-derived anthocyanin-containing composition, and is added to form a functional food (nutritional supplement). Or an agent for restoring eye strain or an agent for improving vision. In the present invention, the method for obtaining a high-concentration anthocyanin extract is as described above, but is not obtained by this,
For example, an extract which is not subjected to an enzyme treatment and an extract obtained by another method are also included in the present invention.

The form of the functional food is prepared by adding known sweeteners, seasonings, flavors, excipients and the like as appropriate and processing them into extracts, granules, beverages, etc. Add extract as appropriate. Specific foods include, but are not limited to, jams, jellies, candy (candy, drop, gummy candy, etc.), supplements, and the like.

When orally administered as an agent for restoring eye strain and an agent for improving vision, it can be adjusted to a solid or fluid unit form. To prepare a solid composition, the extract according to the invention is mixed with commonly used additives such as talc, magnesium stearate, starch, lactose, methylcellulose and the like. Further, it may be used after being encapsulated. Furthermore, in order to adjust the fluid composition, it is adjusted by appropriately adding sugar, ethanol and the like. The dosage is anthocyanin 50
The standard is about 100 mg / day. Since the mulberry fruit itself is used for food, it has no toxicity. Examples of the effects of the eye strain recovery agent and the visual improvement agent include recovery of visual acuity due to eye strain, improvement of dynamic visual acuity, etc., and fatigued eyes, eye flickering, eye pain, blurring due to fatigue. And the like.

Hereinafter, the processing method and the like will be described with specific examples.

EXAMPLE 1 10 g of 50 g of various mulberry seeds collected from various parts of Japan from June to August and stored frozen at -30 ° C.
0 ml of water is added, and the enzyme is inactivated by heating with hot water of 95 ° C. for 10 minutes, and extracted at room temperature until depleted. The anthocyanin content contained in the obtained extract was determined using Trifluorac
The degree of color development due to etic acid (TFA) was measured by a method quantified by absorbance at 536 nm. To create a calibration curve
The amount of anthocyanin was calculated using cyanidin-3-o-glucoside. The reaction method was as follows: 1 ml of mulberry extract and 0.4 ml of 10% TFA (95% ethanol solution) were added to a test tube, mixed well, and allowed to react. Done. Table 1 shows the results. In addition, the weight of the dried fruit was 1 extract
It is determined by drying at 05 ° C. for 1 hour and weighing.
From Table 1, it was clarified that the anthocyanin content was different depending on the mulberry varieties, as an example. Among them, in particular, the concentration of Turkish fruit (Kromigwa spp.) Was 1.34 times higher than that of conventional bilberry.

[0014]

[Table 1]

[0015]

Example 2 500 g of collected and frozen preserved mulberry "Turkish fruit" and 500 g of purified water were put into a mixer and mixed.
The mixture was stirred at 000 rpm for 10 minutes to obtain a uniform paste-like mixture. The mixture was heated with hot water at 95 ° C. for 15 minutes to inactivate the enzyme. Thereafter, the mixture was placed in a low-temperature room at 4 ° C. to cool the center temperature of the mixture to 30 ° C., and a fibrinolytic enzyme was added to the mixture to perform an enzymatic degradation treatment. The enzymes used were Cellulase XP-425 (manufactured by Nagase Seikagaku), Cellulase Nagase (manufactured by Nagase Seikagaku), and Cellulase "R-10" (manufactured by Yakult Pharmaceutical). %,
It was kept at 45 ° C for 24 hours. Table 2 shows the effect of the fibrinolytic enzyme on the recovery of the anthocyanin extract. In addition, 0 hour is a control group without enzyme treatment.
As shown in Table 2, the enzyme treatment was extremely effective, and in particular, cellulase Nagase had an anthocyanin recovery ability of 2.37 times as compared with no treatment.

[0016]

[Table 2]

[0017]

Example 3 The mixture 1000 enzymatically decomposed in Example 2
g was heated with hot water at 95 ° C. for 10 minutes, and extracted until the liquid was depleted, and 942 g was recovered. Next, various column chromatography suitable for separating and purifying the mulberry anthocyanin, that is, Sepabeads SP825 (manufactured by Mitsubishi Chemical) of aromatic hard crosslinked polymer, Sepabeads SP8
Separation and purification were performed using 50 (manufactured by Mitsubishi Chemical) and Sepabeads SP207 (manufactured by Mitsubishi Chemical) using 50% ethanol as an elution solvent. Table 3 shows the results. In addition, the anthocyanin concentration shows the value in 950 ml of the valuable fraction eluted. From Table 3, it has been clarified that such treatment can provide a higher concentration of anthocyanin. In particular, SP825 resin was excellent for separating and purifying the mulberry anthocyanin composition.

[0018]

[Table 3]

[0019]

Industrial Applicability According to the present invention, there is provided a novel functional food containing mulberry as a raw material and containing anthocyanins extracted therefrom, and in particular, a food for the purpose of recovering eyestrain and improving vision. Further, the eyestrain-restoring agent obtained by the present invention, the visual improving agent has a high anthocyanin content as compared with conventional bilberries, is safe to use because it is derived from plant natural products and is inexpensive. It has features such as being.

Claims (7)

[Claims] 1. A functional food containing an anthocyanin extracted from mulberry as an active ingredient. 2. The functional food according to claim 1, wherein the mulberry is obtained from a black mulberry species of mulberry. 3. An eye strain recovery agent comprising an anthocyanin extracted from mulberry as an active ingredient. 4. A visual improving agent comprising an anthocyanin extracted from mulberry as an active ingredient. 5. A hydrophilic organic solvent or an aqueous solution thereof,
Or an extraction method of extracting anthocyanins from mulberry nuts with water. 6. The extraction method according to claim 5, wherein an enzyme treatment step is provided before the step of extracting anthocyanin. 7. The extraction method according to claim 6, wherein a cellulase-based enzyme is used.