JP2002209552A - Immunostimulating food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an immunostimulating food comprising a processed material of a kale. SOLUTION: This immunostimulating food comprises the processed material of a kale and a material containing a component having immunostimulating actions. A material containing polysaccharides or a material containing flavonoids is cited as the material containing the component having the immunostimulating actions. Fungi belonging to basidiomycetes, brown algae belonging to the Phaeophyceae, chitinous substances and lactic acid bacteria are cited as the material containing the polysaccharides. The processed material of the kale is preferably subjected to a γ-aminobutyric acid enriching treatment.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel immunopotentiating food containing a processed kale containing a high concentration of γ-aminobutyric acid, vitamins, minerals, dietary fiber and the like.

[0002]

2. Description of the Related Art Kale is rich in vitamins, minerals and dietary fiber, has an antihypertensive effect, adsorbs harmful substances, improves the intestinal environment, suppresses the absorption of cholesterol, prevents a rapid rise in postprandial blood glucose, and superoxide dismutase ( Super
Oxide Dismutase (SOD) has attracted attention as a health food having an effect of activating it. At present, when kale is used as a food material, it is mainly used as kale dry powder or kale juice powder. The kale dry powder can be obtained, for example, by a known production method in which a washing step, a heat treatment step, a cooling step, a dehydration / drying step, a crushing step, and a sterilization step are performed.

On the other hand, foods containing flavonoids, which are known as health foods, fungi, brown algae, chitin, lactic acid bacteria, etc., have various pharmacological actions, and among them, antitumor action, immunostimulatory action, etc. It is known that there is a common feature of having

[0004] Foods containing γ-aminobutyric acid (hereinafter referred to as GABA) have been used as health foods. GABA is a kind of amino acid produced in vivo by decarboxylation of glutamic acid. GABA is present in the brain and spinal cord of mammals and is known to act as a neurotransmitter of the inhibitory system.
GABA is also present in plants, and germ rice, green tea and the like contain relatively large amounts of GABA. GABA is known to have an antihypertensive effect, improves brain blood flow, increases oxygen supply, and enhances brain metabolism. It is used to treat headache, tinnitus, and low motivation due to arterial sequelae.

[0005] Foods, fungi, brown algae, chitin, lactic acid bacteria or GA containing these kales and flavonoids
Conventionally, foods containing BA have been individually eaten and consumed as health foods, or have been used as nutritional and tonic agents.

[0006]

Therefore, there is a demand for the development of new health foods combining the above health foods.

[0007]

Means for Solving the Problems The present inventors have conducted intensive studies on the pharmacological action of a processed kale product and a material containing an ingredient having an immunostimulating effect. Found that a food mixed with a material to be processed has a synergistic immunostimulatory effect that cannot be obtained when the kale processed product and the material containing the component having an immunostimulatory effect are used alone. Thus, the present invention has been completed.

Furthermore, the present inventors have found that the above-mentioned kale processed product is further enhanced by the GABA-enriched treatment, whereby the synergistic immunostimulatory effect is further enhanced.

[0009] The present invention relates to an immunostimulated food comprising a processed kale product and a material containing an immunostimulating component.

[0010] In a preferred embodiment, the material containing the component having an immunostimulatory effect is at least one material selected from the group consisting of a material containing a polysaccharide and a material containing flavonoids.

[0011] In a preferred embodiment, the material containing the polysaccharide is at least one material selected from the group consisting of fungi, brown algae, chitin, and lactic acid bacteria.

[0012] In a preferred embodiment, the fungus is at least one fungus selected from the group consisting of Agaricus, Reishi, Maitake, Shiitake, Matsutake, Enokitake, and Cordyceps.

[0013] In a preferred embodiment, the brown algae is mozuku, sea urchin, makombu, wakame, kombu,
And at least one brown algae selected from the group consisting of:

[0014] In a preferred embodiment, the lactic acid bacterium is at least one lactic acid bacterium selected from the group consisting of lactic acid bacteria belonging to the genera Lactobacillus, Bifidobacterium, Pediococcus, Streptococcus, and Leuconostoc. .

[0015] In a preferred embodiment, the material containing the flavonoids is at least one material selected from the group consisting of propolis, grape, and tea.

In a preferred embodiment, the kale processed product is γ-aminobutyric acid.
Workpiece obtained from enriched kale.

As described above, the kale processed product is prepared by GABA.
By the enrichment treatment, a food product in which the synergistic immunostimulation effect is further enhanced compared to a food product containing a processed kale product that has not been GABA-enriched and a material containing a component having an immunostimulation effect is obtained. Can be

[0018]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, kale processed products include kale and dry powder thereof, flaked kale and dry powder thereof, kale juice and dry powder thereof, kale extract and dry powder thereof, and the like. Say.

As a raw material of the processed kale product of the present invention, various types of kale such as kitchen kale, tree kale, bush kale, mallow kale, collard and green leaf perilla can be used. Preferably, these kales are treated immediately after harvest. When a long time is required for the treatment, the kale is preferably stored by a storage means commonly used by those skilled in the art, such as low-temperature storage, in order to prevent deterioration of the kale.

Further, in the present invention, any of the leaves and stems of kale can be applied.

After harvesting, kale is washed with water or the like, drained and treated as it is, or cut to an appropriate length (for example, 5 cm) and used.

The kale may be fragmented. The shredding can be performed by a method commonly used by those skilled in the art, such as slicing or shredding, to shred a plant. Shredding also includes slurrying. Slurry is performed by a mixer, juicer, blender, etc., and the kale becomes a thick porridge (a suspension of liquid and solid). Kale juice obtained by squeezing after shredding can also be used. Squeezing can be performed by centrifuging and / or filtering the flaked kale.

In a preferred embodiment of the present invention, the kale and the kale processed as described above are treated to increase the GABA contained therein.

As a method of GABA enrichment treatment of kale, for example, a method including an anaerobic treatment or a heat retention treatment can be mentioned. The GABA enrichment treatment may be performed before the washing.

The anaerobic treatment means that the anaerobic treatment is performed, that is, the treatment is performed with a gas containing almost no oxygen or oxygen-free gas. Including vacuum conditions. As a gas,
Carbon dioxide gas and nitrogen gas are preferably used.

The method of the heat retaining treatment is not particularly limited. Warm water treatment, infrared irradiation treatment, warm air treatment, incubator treatment and the like can be mentioned.

The time for the anaerobic treatment and / or the heat-retention treatment is usually 30 minutes to 24 hours. Preferably,
1 hour to 6 hours. The temperature of the anaerobic treatment and / or the heat retention treatment is preferably about 25 to 50 ° C, and about 30 to 45 ° C.
C is more preferable, and about 40C is most preferable. 25 ° C
If it is less than 50 ° C. or exceeds 50 ° C., the content of GABA is hard to increase.

Also, the kale is heated to a certain temperature (for example, 2
GABA can also be stored and stored in a constant temperature room (5-50 ° C).
Included in processing.

The anaerobic treatment and / or the heat retention treatment are preferably carried out under such conditions that the kale does not dry, but may be under such conditions that the kale does dry.

In addition to the above GABA enrichment treatment, GABA can be enriched by immersing kale in a glutamic acid solution or by adding glutamic acid to a solution of kale fragments or squeezed juice. it can. This is because glutamic acid changes to GABA and the GABA content increases due to the action of an enzyme inherent in the kale-derived substance.

The glutamic acid solution can be prepared using not only glutamic acid but also glutamic acid salts such as sodium glutamate, potassium glutamate and calcium glutamate. A glutamic acid solution can also be prepared from a food material containing glutamic acid and / or a salt thereof.

Examples of food materials containing glutamic acid and / or its salts include seaweeds such as kelp and seaweed, mushrooms such as shiitake and maitake, fish such as bonito (including bonito), sardines, and clams and sea cucumber. Shellfish, rice, wheat, soybeans (including these germs), tea leaves, mulberry leaves, vegetables (eg, tomatoes), citrus fruits (mesocarp,
And the like). Thus, a food material containing glutamic acid and / or a salt thereof at a relatively high concentration is preferably used. Such food ingredients include:
Also included are those obtained by subjecting edible proteins to enzyme treatment, heat treatment, or the like to release or generate glutamic acid.

The food material containing glutamic acid and / or a salt thereof may be added as it is to the kale flakes or juice or the solution in which the kale is immersed. Alternatively, the food material may be added as a squeezed or aqueous solution to the kale flakes or squeezed or dipped solution. Also, the dry powder of these food materials may be added to flakes of kale or juice or dipping solution.

The glutamic acid component contained in these food materials may be eluted by heating if necessary. Alternatively, the dry powder of the eluted components may be added to kale shreds or juice or dipping solution.
For example, GABA can be efficiently increased by shredding dried kelp and adding it to kale shredder or squeezed juice or immersion solution and stirring.

The temperature of the kale flakes, juice or immersion solution during the GABA enrichment treatment with glutamic acid is preferably carried out within a range that does not deactivate the enzyme that catalyzes the conversion of glutamic acid to GABA. The reaction is carried out at 20 to 50C, more preferably 25 to 40C.

During the GABA enrichment treatment with glutamic acid, the pH of the flakes, juice or immersion solution may be adjusted as appropriate. Adjustment of the pH is performed for the purpose of promoting the GABA enrichment treatment and for the purpose of making the color of the product bright green. The method of adjusting the pH may be a method using a pH adjuster, usually 3.5 to 9.0, preferably 4.0 to 7.0,
More preferably, it is 5.0 to 6.0. Further, when the pH is adjusted to an alkaline side, the kale exhibits a brighter green color as compared with the case where the kale is treated with an acid and the case where the kale is not treated. When the treatment is performed under the condition that the pH is 4 or less, GA
It is not preferable because the BA enrichment efficiency is sometimes lowered and the kale becomes brown.

The GABA enrichment treatment with glutamic acid is preferably performed for 10 minutes to 24 hours. If performed for more than 30 minutes, the GABA content will increase dramatically.

The amount of glutamic acid used for the enrichment of GABA with glutamic acid depends on the amount of GAB to be enriched.
What is necessary is just to adjust suitably according to the quantity of A. Normally, glutamic acid or a salt thereof is added in an amount of 0.01 to 40% by weight, preferably 0.2 to 20% by weight, more preferably 0.5 to 10% by weight of flakes of kale or squeezed juice. Good.

The GABA enrichment efficiency can be increased by adding an inorganic chloride such as pyridoxal phosphoric acid or salt to the glutamic acid solution or by removing an inhibitor such as an organic acid or ATP from the reaction system.

The kale thus obtained has a higher GABA content than the untreated kale,
It is increased by a factor of at least 3, preferably at least 3 times, more preferably at least 5 times.

When kale is used as a food material,
A blanching process is performed to prevent deterioration of the food (including discoloration such as fading). Various methods are used for the blanching process depending on the form to be processed, and examples thereof include a hot water process and a steaming process. By this treatment, the kale processed product does not cause fading or change in flavor. However, since GABA is lost in conventional hot water treatment, GABA such as microwave treatment is used.
Is preferred.

The microwave treatment may be performed within a range in which the enzyme involved in the fading of the kale is inactivated and the green color of the kale is not lost by heating. Such a range can be appropriately adjusted by the output of the microwave irradiation device, the wavelength of the microwave, the irradiation time, and the like. By microwave treatment, decomposition and elution of vitamins and minerals in kale are prevented, and a dry powder can be obtained by drying at a relatively low temperature.

The hot water treatment is performed, for example, by immersing kale in hot water containing sodium chloride and sodium bicarbonate. During the hot water treatment, by adding an appropriate amount of sodium chloride and sodium bicarbonate alone or in combination,
It is possible to obtain a kale processed product in which the green color is kept vivid.

In one embodiment, the kale shreds, juice and extract are treated at normal pressure or under pressure or reduced pressure at 80-150 ° C. for 2-180 seconds.

The processed product of kale thus obtained may be used as it is, or may be further cut into pieces, squeezed and extracted to obtain a food material, or may be further dried and powdered to obtain a food material.

Dry powdering is carried out so that the water content becomes 10% or less, preferably 5% or less, and if necessary, further pulverization can be carried out to obtain a dry powder.

Drying methods include hot air drying, high pressure steam drying,
Any drying method such as electromagnetic wave drying, freeze drying, spray drying and the like can be used. The drying is preferably performed at a temperature as low as possible.
It is preferably carried out at a temperature of -60C, preferably 40-55C. After adding excipients such as dextrin, cyclodextrin, starch, maltose and the like, spray drying or freeze drying can also be performed.

The pulverization can be carried out according to a method commonly used by those skilled in the art, for example, using a crusher, a mill, a blender, a stone mill and the like. The dried powder is sieved as required, and for example, a powder that passes through a 30 to 250 mesh sieve is used. If the particle size is smaller than 30 mesh, it may be difficult to perform further processing when used as a food material or a pharmaceutical raw material. On the other hand, when the particle size is larger than 30 mesh, uniform mixing with other food materials is prevented.

The kale obtained as described above can be further sterilized, if necessary, by any technique known to those skilled in the art, for example, microwave treatment, heat treatment and the like.

The kale dry powder is crushed into kale,
Alternatively, it is dried and powdered without performing extraction processing.

The kale squeezed juice is squeezed at an arbitrary stage of preparing a processed kale product, and a dried and powdered kale squeezed powder is kale squeezed powder.

The extract of kale can be prepared by adding an extraction solvent such as water and an ethanol solution commonly used by those skilled in the art to the kale without GABA enrichment treatment or at any stage after the GABA enrichment treatment. It is extracted by heating it accordingly, and includes concentrated one. The kale extract powder is obtained by dry-pulverizing the kale extract.

In the present specification, a kale processed product prepared so as to retain GABA refers to a kale processed product processed so that GABA is not lost.

In the present specification, the GABA-enriched kale processed product refers to a kale-derived food material that has been GABA-enriched and processed so as to retain the increased GABA.

Originally, about 30 mg / l for fresh kale leaves
Although it contains 00 g of GABA, if the blanching treatment for maintaining green color, which is currently performed as a normal technology, is performed, GABA is eluted into hot water, and the content of GABA is greatly reduced. Resulting in. However, the GA of the present invention
By performing the BA enrichment process, the target GABA amount can be left in the kale processed product even when the blanching process is performed.

For example, at least 10 mg / 100 g or more, preferably 100 mg / 100 g or more, more preferably 200 mg / 100 g or more, still more preferably 500 mg / 100 g or more, and still more preferably 1000 mg / 100 g or more of GABA remains. Can be done. The upper limit of the GABA content is not specified, but the concentration of glutamic acid or the like in the GABA enrichment treatment, the immersion time, the temperature of the solution, the pH of the solution, the microwave irradiation treatment described above, the infrared treatment, the anaerobic treatment, etc., alone or in combination 300 by combining processes
It can be enriched to about 0 mg / 100 g.

The kale processed product thus obtained is
It is used as a raw material for an immunostimulatory food in combination with a material containing an ingredient having an immunostimulatory effect (hereinafter referred to as an immunostimulatory material). Examples of such an immunostimulatory material include, but are not limited to, materials selected from the group consisting of flavonoids, fungi, brown algae, chitin, and lactic acid bacteria.

If these immunostimulating materials are formulated in combination with a processed kale product, the components naturally contained in these food materials and the components such as vitamins, minerals, dietary fiber, and GABA contained in kale With the synergistic effect of the above, a food having an unprecedented immunostimulating effect can be provided. The above-mentioned immunostimulating material is generally commercially available and easily available. Alternatively, according to the disclosure of the present specification, it can be prepared from a raw material using a method known to those skilled in the art.

As the above-mentioned immunostimulating material, a material selected from the group consisting of fungi, brown algae, chitin, and lactic acid bacteria has been mentioned. Specific examples include the following.

Fungi can be used as the immunostimulating material.

Various polysaccharides and protein polysaccharides derived from fungi are
It is known to have an immunostimulatory effect. Among these polysaccharides and protein polysaccharides, there are substances that have been shown to have an effect of regulating the functions of the biological defense mechanism mainly of the immune system. It is also known to exert a tumor effect. For example, "lentinan", a shiitake mushroom extract, has been approved and put to practical use as an immunotherapeutic agent. Also, Kawatake mushroom (Coriolus versico)
lor) -derived anticancer agents are also in practical use.

In the present invention, among fungi, in particular, Tricholoma mat (Tricholoma mat) belonging to the order Basidiomycetes
sutake), shiitake mushroom (Lentinus edodes), nameko (Pho
liota nameko), Hon Shimeji (Lyophyllum aggregatu)
m), enokitake (Flammulinavelutipes), oyster mushroom (Pleurotus ostreatus), agaric (Arillariella me
llea), Agaricus (Agaricus campestris), Suehirotake mushroom (Schizophyllum commune), Shiroki jellyfish (Tremella fuciformis), Agaricus (Agaricus blazei), Reishi (Ganoderma Lucidum)
And cordyceps belonging to ascomycetes can be used.

Further, preferably, Agaricus, Reishi,
A fungus selected from the group consisting of Maitake, Shiitake, Matsutake, Enokitake and Cordyceps.

Agaricus is a dried basidiomycete fungus native to Brazil, and its polysaccharide activates interferon to kill cancer cells, that is, has an induce effect and prevents virus from entering cells. It is known to have an immunostimulatory effect such as high

Lingzhi is a dried perennial mushroom of the family Sarcodonaceae, or a closely related species of perennial mushroom, which grows mainly at the base of the dead tree of broad-leaved trees, and contains ergosterol, mannitol, alkaloids as its components. , Lactones, coumarins, fatty acids, polysaccharides, resins, water-soluble proteins and the like are known. Reishi's pharmacological effects are sedation, antitussive, expectorant,
It is known to have an immunostimulatory effect in addition to blood pressure lowering action, increase in urine output, hepatoprotective action, antibacterial action, etc.
It is also used for the treatment of lung cancer.

Cordyceps is also known to have immunostimulatory effects such as suppression of delayed allergic reaction, priming effect on macrophages, and early recovery of neutrophil count and spleen weight. The substance used in the present invention only has to have an immunostimulating effect, and any of insects and fungi (mushroom fruit bodies) as hosts can be used. For example, scallop fly (Podonectria.citrin
a Host. Homoptera. sp.), Hanasanagitake (Isaria j
aponica Yasuda), hachitake (Cordyceps sphecocephal)
Various cordyceps, such as a), can be used.

The form of the fungi used in the present invention is not particularly limited, and examples thereof include, but are not limited to, a fragmented product, a dried product, a powdered product, an extracted liquid product, and a powdered product thereof. Various forms can be applied. Fungi may be natural products or cultures.

Further, brown algae can be used as the immunostimulating material. In particular, it is preferable to use a brown algae selected from the group consisting of mozuku, sea prickly pear, kelp, seaweed, kelp, and amidigsa.

Mozuku, sea prickly pear, makombu, seaweed,
Brown algae such as kelp and amidigsa contain fucoidan. This fucoidan is a sulfated polysaccharide mainly composed of fucose and having a molecular weight of about several hundred thousand, and has an immunity enhancing effect capable of enhancing both humoral immunity and cellular immunity.

The form of the brown algae used in the present invention is not particularly limited, and examples thereof include, as it is, finely divided pieces, dried, powdered, extracted liquid, and powdered ones. Various forms can be applied.

In the present invention, for example, fucoidan obtained by heating a brown algae with hot water, filtering and centrifuging the obtained extract, and freeze-drying the extract can be used.

As an immunostimulating material, chitin can be used. Chitin is a natural polymer substance contained in crustaceans such as crabs, and is a generic term for chitin and chitosan, a deacetylated product of chitin. . Kitchen·
It is known that chitosan derivatives or their oligosaccharides have a function as a cell immunity activator, and chitin has an effect of activating immunity, an antibacterial effect, and an effect of increasing benign microorganisms in the intestine. It is known to have.

In the present invention, for example, a chitin-containing powder obtained by drying a crab shell subjected to a predetermined treatment after boiling and then pulverizing the dried crab can be used. In addition, those obtained by decomposing crab shell processed products with an enzyme or the like can also be used.

Lactic acid bacteria (lactic acid bacteria)
acid bacteria) or a processed product thereof. Lactic acid bacteria are known to have immunostimulatory effects such as T lymphocyte costimulatory effects. For example, activation of T lymphocytes and concomitant interferon-γ of T lymphocytes
Has an immunostimulatory effect such as enhancement of the production of On the other hand, since it alone hardly activates lymphocytes, it does not induce an undesirable immune response for the living body. In addition, by suppressing the activation of B lymphocytes through the antigen receptor and the non-specific activation of antigens, autoimmune diseases induced by polyclonal activation of B lymphocytes predicted by immunostimulation, etc. Has the advantage that it does not worsen and has no substantial side effects.

As lactic acid bacteria, in particular, genus Lactobacillus, genus Bifidobacterium (Bifid)
bacterium, Pediococcus
Genus), a lactic acid bacterium selected from the group consisting of lactic acid bacteria belonging to each genus of the genus Streptococcus, and the genus Leuconostoc.

For example, Lactobacillu of the genus Lactobacillus
s bulgaricus, Lactobacillus
acidophilus, Lactobacillus delbrueckii, Lactobacil
lusplantarum, Lactobacillus brevis, Lactobacillus
sake, Lactobacillus homohiochii, Lactobacillus het
erohiochii, the genus Bifidobacteriu
m), Pediococcus cerevis of the genus Pediococcus
iae, Pediococcus halophilus, Streptococcus lactis, Streptococcus cremoris, St
Reptococcus faecalis, and bacteria of the genus Leuconostoc and other fungi can be used.

In the present invention, it is preferable to use a dry cell obtained by freeze-drying a cell paste of Lactobacillus plantarum.

Materials containing flavonoids can be used as the immunostimulating material. In particular, it is preferable to use a material selected from the group consisting of propolis, grape, and tea.

Flavonoids are a general term for plant pigments and include flavones, flavanones, isoflavones, anthocyans,
It contains catechins and the like, and is produced in plants by condensation of a phenylpropane compound and three molecules of acetic acid. Flavonoids are known to have pharmacological actions such as antioxidant action, anti-inflammatory action, analgesic action, antiviral action, immunostimulatory action, and antitumor action.

Propolis is a natural substance composed of resinous substances collected by honeybees from various plants and glandular secretions of honeybees, and contains resins, beeswax, essential oils, pollen, flavonoids and the like. The form of the propolis used in the present invention is not particularly limited, for example, as it is, dried, powdered, liquid extracted with alcohol, etc. Applicable.

In the present invention, for example, a dry powder of water-soluble propolis can be used.

In the present invention, grapes and teas can be used as the material containing flavonoids.

Grapes that contain flavonoids include European species (Vitis vinifera) and US species (Vitis
Labruscana) may be of any variety. For example, Muscat of Alexandria of European varieties, Concord of US varieties, Champion, Eaton of Eaton, Delaware, Campbell Early, Niagara ),
In addition to Ives and Bacon, Kyoho can be used. In addition, the form of the grape used in the present invention is not particularly limited, and, for example, a variety of, such as a sliced as it is, a dried one, a powdered one, an extracted liquid one, and a powdered one thereof Any form can be applied. In addition, not only fruits but also skins and seeds can be used for grape parts.

The teas may be any of Chinese species (small leaf species), Assam species (medium and large leaf species), Yabukita species, etc., as long as they contain flavonoids. Or fermented tea. For example, green tea, matcha, black tea, sweet tea, green tea, gyokuro, roasted tea,
Oolong tea or the like can be used.

The form of the tea used in the present invention is not particularly limited, and examples thereof include, for example, a finely divided tea, a dried one, a powdered one, an extracted liquid one, and a powdered one thereof. Various forms can be applied.

As the immunostimulating material, at least one is selected from the above immunostimulating materials as needed and used in combination.

The processed kale is prepared by using vitamins, minerals, dietary fiber and the like contained in natural kale in an amount sufficient to exhibit their functions, and at least one selected from the above-mentioned immunostimulating action. The ingredients are mixed with the method known to those skilled in the art.

The mixing ratio of the processed kale and the above-mentioned immunostimulating material is 1: 9 in the case of kale powder and powdered immunostimulating material, and in the case of kale juice and juicy immunostimulating material.
９9: 1 (weight ratio), preferably 1: 4 to 4:
1 (weight ratio). More preferably, 1: 2
２2: 1 (weight ratio). In the case of kale powder and a juice-like immunostimulating material, the ratio is in the range of 1: 9 to 9: 1 (weight ratio), preferably in the range of 1: 4 to 4: 1 (weight ratio). More preferably, the ratio is 1: 2 to 2: 1 (weight ratio). Further, in the case of kale juice and the powdery immunostimulating material, the ratio is in the range of 1: 9 to 9: 1 (weight ratio), preferably in the range of 1: 4 to 4: 1 (weight ratio). More preferably, the ratio is 1: 2 to 2: 1 (weight ratio).

The obtained immunopotentiated food containing the processed kale product can be used for eating and drinking as it is. However, excipients, extenders, binders, thickeners, emulsifiers, coloring agents, flavors, food additives, Mix with seasonings, etc., powder, granules,
It can be formed into a form such as a tablet, and further, can be blended with various foods and drinks and provided for eating and drinking.

For example, royal jelly, vitamins, protein, calcium, chitosan, lecithin and the like are blended, and the taste can be adjusted by adding a sugar solution or a seasoning. These can be provided as liquid foods depending on the application or preference. Alternatively, it can be formed into capsules such as hard capsules and soft capsules, tablets or pills, or into shapes such as powder, granules, tea, tea bags, and candy. These may be eaten as they are, or may be dissolved in water, hot water or milk, etc., or may be drunk after leaching the components, depending on their shape or taste.

[0091]

EXAMPLES The present invention will be described below with reference to examples.
It goes without saying that the present invention is not limited by this embodiment.

1. Preparation of Kale Processed Product Kale dry powder used in the present invention, kale juice powder was prepared as follows, and the GABA content contained in each was
The measurement was performed under the following conditions using an automatic amino acid analyzer.

(Operation conditions of automatic amino acid analyzer) Model: JLC-500 / V (JEOL Ltd.) Column: LCR-6, 4 mm × 90 mm (JEOL Ltd.) Mobile phase: lithium citrate buffer (Japan) Electronics Co., Ltd.) P-21 (pH 2.98, Li 0.105 mol / l) 0 → 16.3 min P-12 (pH 3.28, Li 0.26 mol / l) 16.3 → 36.1 min P-13 (pH 3.46, Li 0.80 mol / l) 36.1 → 56.0 min P-14 (pH 2.83, Li 1.54 mol / l) 56.0 → 63.4 min P-15 (pH 3.65, Li 1.54 mol / l) 63.4 → 80.0 min Reaction solution: Ninhydrin / hydridantine TS (Wako Pure Chemical Industries, Ltd.) Industrial Co., Ltd.) Temperature: Column 35 ° C (0 → 16.3 minutes), 64 ° C (16.3 → 31.0 minutes) 44 ° C (31.0 → 44.4 minutes), 72 ° C (63.4 → 80.0 minutes) Reaction vessel 135 ° C Flow rate: Mobile phase 0 .50 ml / min Reaction solution 0.30 ml / min Measurement wavelength: 570 nm

(Preparation of GABA-enriched kale dry powder) Kale leaves were picked, washed with water, and drained.
The pieces were cut into pieces of about 3 cm square. 100 g thereof was put in a plastic bag, air was evacuated, and then filled with nitrogen. This was placed in an incubator at 40 ° C. for 6 hours and subjected to anaerobic treatment (GABA enrichment treatment). The GABA-enriched kale is then treated for 60 seconds to retain GABA.
Microwave irradiation was performed using a 2450 MHz, 500 W output device (microwave oven, RE-121 manufactured by Sharp). Then, it was immediately transferred to 5 ° C. cold water, immersed for about 5 minutes, and cooled. Dryer (MOV-112 manufactured by Sanyo)
Using S), the mixture was dried at 60 ° C. for 6 hours, and pulverized by a blender to an extent that 90% of 200 mesh passed through to obtain kale powder. The water content was less than 5%. The resulting kale dry powder contains 1423 mg of G per 100 g.
ABA was included.

(Preparation of Kale Dry Powder) Kale leaves were picked, washed with water, drained, and cut into pieces of about 3 cm square. 100 g of the shredded kale leaves were microwaved in a microwave oven. Thereafter, drying and pulverization were performed to obtain a kale dry powder. This kale dry powder not subjected to GABA treatment contains 175 mg of G per 100 g.
ABA was included.

(Preparation of GABA-enriched kale squeezed powder) In the same manner as in the preparation of GABA-enriched kale-dried powder, anaerobic treatment was performed, followed by microwave treatment. Next, the mixture was pulverized with a mixer, further centrifuged, and filtered to obtain a squeezed juice from which the fiber content was removed. This juice was freeze-dried to obtain a juice powder. The obtained GABA-enriched kale juice powder contained 1597 mg of G per 100 g.
ABA was included.

(Preparation of kale juice powder) In the same manner as in the preparation of the kale dry powder, 100 g of the cut kale leaves were
Microwave processed. Next, the mixture was pulverized with a mixer, further centrifuged, and filtered to obtain a squeezed juice from which the fiber content was removed. This juice was freeze-dried to obtain a juice powder. The obtained kale juice powder contained 244 mg of GABA per 100 g.

2. Preparation of Immunostimulating Material The immunostimulating material was prepared as follows.

(Preparation of fucoidan)
The mixture was heated with 100 ° C. water (3 ml / mog of mozuku) for 1 hour to extract hot water-soluble components. The obtained extract was filtered, the filtrate was centrifuged (9000 rpm, 60 minutes), and the supernatant was concentrated using an ultrafiltration membrane having a molecular weight cut off of 30,000. Then, it was dialyzed against distilled water and freeze-dried to obtain a powder of fucoidan.

(Preparation of Shiitake, Matsutake and Agaricus) Hot water extract was used for Shiitake, Matsutake and Agaricus. That is, the crushed shiitake mushroom, matsutake mushroom, or agaricus is dried, and 100 g of the dried product is mixed with distilled water
Then, the mixture was heated with stirring for 2 hours, and extracted with hot water. The obtained hot water extract was concentrated under reduced pressure, precipitated by adding ethanol, dialyzed, and freeze-dried to obtain a dried powder of shiitake, matsutake or agaricus.

(Preparation of lactic acid bacteria) GYP medium was inoculated with 1% by weight of Lactobacillus plantarum and
The culture cultured for hours was centrifuged at 5000 rpm for 35 minutes to obtain a cell paste. Thereafter, the cell paste was dispersed in distilled water, sterilized at 70 ° C. for 10 minutes, and lyophilized to obtain dried cells of lactic acid bacteria.

(Preparation of Dry Powder of Water-Soluble Propolis) The original propolis mass produced in Brazil was finely pulverized, and distilled water (p.
H7.0) for 2 hours with stirring. The extracted solution was separated by a centrifuge (10,000 rpm, 10 minutes) to obtain a supernatant. Furthermore, the precipitate from which the supernatant has been removed is
It was extracted again with distilled water (pH 7.0). The obtained supernatant was combined, filtered and freeze-dried to obtain a dried propolis powder.

(Preparation of Chitin-Containing Powder) A crab shell boiled for 2 hours was placed in a 5% aqueous sodium hydroxide solution for 10 hours.
Soaked for hours. Thereafter, the mixture was neutralized with an aqueous hydrochloric acid solution, washed with distilled water, and dried at 50 ° C. for 3 hours. After natural cooling, the mixture was pulverized to 150 mesh using an impeller pulverizer to obtain a chitin-containing powder.

3. Combination of processed kale and immunostimulatory material Any of the above kale-derived powders (kale dry powder, GABA-enriched kale dry powder, kale juice powder, GABA-enriched kale juice powder) and immunostimulatory action Any one of the material powders (fucoidan, shiitake, matsutake, agaricus, lactic acid bacteria, propolis, chitin) was blended so that the blending composition (weight ratio) was 1: 1.

Thereafter, royal jelly, vitamins, protein, calcium, chitosan, lecithin and the like were blended, and a sugar solution and a seasoning were added to adjust the taste.

3.1 Verification of Antitumor Activity In this test example, the immunostimulatory effect was verified by verifying the antitumor effect of the immunostimulatory food obtained in 3 above.

In this test example, the following feeds 1 to 24 were prepared as feeds to be administered to mice. That is, the processed kale product prepared in the above 1 (dried kale powder, dried kale powder (GABA-enriched product), kale juice powder, kale juice powder (GABA-enriched product)) and an immunostimulating material ( Fucoidan, agaricus, shiitake mushroom, matsutake, lactic acid bacteria, propolis) were blended so that the blending composition (weight ratio) was 1: 1 to be feeds 1 to 24, respectively. The feed numbers and compositions are shown in Table 1.

[0108]

[Table 1]

In this test example, distilled water was used as a control.

[0110] Contrasting feeds containing either the kale processed product or the immunostimulating material alone were prepared for the feeds 1 to 24, and administered to a group different from the mouse group to which the feeds 1 to 24 were administered.

Comparative feeds 1 to 4 each contain the above-mentioned kale dry powder, kale dry powder (GABA-enriched product), kale juice powder, kale juice powder (GABA-enriched product) alone. And Comparative feeds 5 to 10 each contained fucoidan, agaricus, shiitake, matsutake, lactic acid bacteria, and propolis alone.

Next, the procedure of this test example will be described. Sarcoma1 was subcutaneously administered to 5 ICR mice male (5 weeks old) per group.
80 were implanted so that the number of cells per mouse was 5 × 10 ⁶ . From 24 hours after transplantation, a test body prepared by dissolving or suspending 1 g of the above feeds 1 to 24 or the comparative feeds 1 to 10 in 10 ml of distilled water is administered at a dose of 500 mg per kg of mouse body weight per day for each feed. As described above, mice were gavaged directly into the stomach of the mice with an oral probe. Thereafter, the tumor weight after 5 weeks was measured. In this example, the group administered with distilled water was used as a control. Table 2 shows the results.

[0113]

[Table 2]

As shown in Table 2, feeds 1 to 5 according to the present invention were prepared.
The group to which 24 was administered had more suppressed tumor growth than the control group.

Further, as compared with the group of the comparative feeds 5 to 10 to which the immunostimulating material was administered alone, the feeds 1 to 24 of the present invention in which the kale processed product and the immunostimulating material were mixed were more effective. Further, the effect of suppressing the growth of tumor was observed.

In particular, feed 7 to feed 12 in which a kale processed product subjected to GABA enrichment treatment and an immunostimulating material were mixed,
The groups of feeds 19 to 24 were feeds 1 to 6 of the present invention using a kale processed product not subjected to GABA enrichment treatment.
In comparison with the groups of feed 13 to feed 18, tumor growth was more suppressed, and it was found that the food of the present invention using the kale processed product subjected to GABA enrichment further exhibited an antitumor effect. Was.

3.2 Verification of the ability to increase macrophages In this test example, the immunostimulatory effect was verified by verifying the ability to increase macrophages of the immunostimulatory food obtained in 3 above.

In this test example as well as in the above 3.1,
Kale processed product (Kale dry powder, Kale dry powder (GABA-enriched product), Kale juice powder, Kale juice powder (GABA-enriched product)) prepared in 1 above, and immunostimulating material (Fucoidan, Agaricus, shiitake, matsutake, lactic acid bacteria, propolis)
1: 1 each, feed 1
To 24. The feed numbers and compositions are shown in Table 1.

Further, in this test example, distilled water was used as a control.

Further, for feeds 1 to 24, comparative feeds containing only either the processed kale or the immunostimulating material were prepared and administered to a group different from the mice to which feeds 1 to 24 were administered.

Comparative feeds 1-4 were kale dry powder, GA
BA enriched kale dry powder, kale juice powder, GAB
The A-enriched kale juice powder was included alone. Contrast feeds 5 to 10 are fucoidan, agaricus,
Shiitake, Matsutake, lactic acid bacteria, and propolis were each independently contained.

Next, the procedure of this test example will be described. Sarcoma was injected intraperitoneally into 5 ICR mice male (5 weeks old) per group.
180 were transplanted so that the number of cells per mouse was 2 × 10 ⁶ . From 24 hours after transplantation, feeds 1 to 24
Alternatively, a test body prepared by dissolving or suspending 1 g of each of the comparative feeds 1 to 10 in 10 ml of distilled water was applied to a mouse whose body weight was 1
Mice were forcibly administered to the stomach of the mouse once daily by an oral probe at a dose of 500 mg / kg for 7 days. Thereafter, the peritoneal cavity was thoroughly washed, the cells in the peritoneal cavity were collected, and the number of macrophages in each group was calculated by using a hemocytometer to measure the number of macrophages. In this example, a group administered with distilled water was used as a control. Table 3 shows the results.

[0123]

[Table 3]

As shown in Table 3, it was found that the group to which the feeds 1 to 24 of the present invention were administered had a higher number of macrophages than the control group.

Further, as compared with the group of the comparative feeds 5 to 10 to which the immunostimulating material was administered alone, the feeds 1 to 24 of the present invention in which the processed kale and the immunostimulating material were mixed were more effective. Furthermore, an increase in the number of macrophages was observed.

In particular, the feed 7 according to the present invention, which is obtained by mixing a GABA-enriched kale processed product with an immunostimulating material.
-Feed 12, Feed 19 to Feed 24, the macrophages were further more compared with the feed 1 to Feed 6, Feed 13 to Feed 18 groups of the present invention using the kale processed product not subjected to the GABA enrichment treatment. It was found that the number increased.

[0127]

As described above, by including the processed kale product and the material containing the component having an immunostimulating effect, the processed kale product and the material containing the component having an immunostimulating effect can be used independently. A synergistic immunostimulatory effect that cannot be obtained in the absence of a liposome is obtained.

[0128] Further, the processed kale product is subjected to the GABA-enriched treatment, so that the kale-processed product that has not been subjected to the GABA-enriched treatment and a food containing a component having an immunostimulatory action are further processed. A food with an enhanced immunostimulatory effect is obtained.

 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 4B018 MD19 MD41 MD52 MD59 MD61 MD67 MD68 MD78 MD80 MD82 MD86 MD87 ME14 MF01 MF14

Claims (8)

[Claims] 1. An immunostimulated food comprising a processed kale product and a material containing an immunostimulating component. 2. The method according to claim 1, wherein the material containing the component having an immunostimulating effect is at least one selected from the group consisting of a material containing a polysaccharide and a material containing flavonoids.
The immunostimulatory food according to claim 1, which is one material. 3. The immunostimulatory food according to claim 2, wherein the material containing the polysaccharide is at least one material selected from the group consisting of fungi, brown algae, chitin, and lactic acid bacteria. 4. The fungus is at least one fungus selected from the group consisting of Agaricus, Reishi, Maitake, Shiitake, Matsutake, Enokitake, and Cordyceps.
The immunostimulated food according to claim 3. 5. The brown algae according to claim 3, wherein the brown algae is at least one brown algae selected from the group consisting of mozuku, sea urchin, makombu, seaweed, kelp, and amidigsa.
3. The immunostimulatory food according to item 1. 6. The lactic acid bacterium is at least one lactic acid bacterium selected from the group consisting of lactic acid bacteria belonging to each genus of Lactobacillus, Bifidobacterium, Pediococcus, Streptococcus, and Leuconostoc.
The immunostimulated food according to claim 3. 7. The material containing the flavonoids,
The immunostimulatory food according to claim 2, which is at least one material selected from the group consisting of propolis, grape, and tea. 8. The immunity according to claim 1, wherein the kale processed product is a processed product obtained from kale that has been subjected to γ-aminobutyric acid-enriched treatment. Activated food.