JP2002223725A - Functional food for suppressing blood pressure elevation and blood glucose elevation - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a functional food capable of safely suppressing the advance of hipertension and diabates. SOLUTION: This functional food for suppressing blood pressure elevation and blood glucose elevation is characterized by containing at least one selected from a millet brandy type Aspergillus usami extracted liquid, Kawachi-kin Aspergillus awamori extracted liquid, symbiotically fermented liquor obtained by fermentation of both Aspergillus usami or Aspergillus awamori and yeast fungus, and a mixture or treatment product thereof, in particular, it is desirable to add an extracted liquid squeezed from citrus poonensis.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a functional food for suppressing an increase in blood pressure and an increase in blood sugar.

[0002]

2. Description of the Related Art Today, lifestyle-related diseases such as hypertension and diabetes are becoming widespread, mainly in developed countries in Europe and the United States. In Japan, there is no exception. ing. As a result, cases in which malignant tumors and circulatory disorders of the brain and heart cause death have been increasing in recent years.

[0003]

However, conventional ethical drugs having a high therapeutic effect on hypertension and diabetes generally have strong side effects and have a problem of double toxicity caused by taking multiple drugs. Not suitable for long term use.

[0004] The present invention has been devised to solve such conventional problems, and its main object is to safely suppress the progression of hypertension and diabetes, which are the core of lifestyle-related diseases. It is to provide a functional food that can be used.

[0005]

In order to achieve the above object, in the present invention, a functional food for suppressing an increase in blood pressure and an increase in blood sugar is provided by using an Awamori-based black koji mold extract or a Kawachi-bacterium white koji mold extract. Liquor, black or Aspergillus or white aspergillus and yeast, and a complex or processed product thereof. In particular, it is preferable to add squeezed liquid of Ponkan.

[0006]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail.

The functional food according to the present invention refers to a natural product containing one or more nutrients and a processed product thereof. In order to suppress an increase in blood pressure and blood sugar, an awamori black koji mold extract or a Kawachi white koji mold extract, It contains at least one of a symbiotic fermented solution of black or white koji mold and yeast, and a complex or processed product thereof, and is used in all foods and drinks such as confectionery, soft drinks, and health foods. Applicable.

The awamori black or Aspergillus oryzae used for the preparation of the active ingredient is preferably of the genus Aspergillus, and the yeast is preferably of the genus Saccharomyces. Further, as a symbiotic fermentation liquid of Awamori black koji mold or Kawachi white koji mold and yeast, for example, there is moromi vinegar. To these, the taste can be improved by adding a squeezed liquid of Ponkan. It is desirable to use this ponkan from southern Kyushu, especially from Kumamoto Prefecture.

Hereinafter, specific embodiments of the present invention will be described.

[0010] Aspergillus genus Aspergillus awamori black Aspergillus or Kawachi white Aspergillus is grown on steamed grains for 35 to 3 days.
Breed under 8 ° C for about 40 hours. This is immersed in sterile water to obtain an extract of Awamori black koji or Kawachi white koji.

The yeast culture is obtained by culturing the yeast in a peptone medium at 25 ° C. for about 2 days.

The extract of the koji mold and the yeast culture are symbioticly fermented to obtain wheat vinegar, which is a moromi vinegar solution.

A fruit containing flavonoids is obtained by squeezing or centrifuging the fruit of Ponkan, one of the citrus fruits frequently produced in the southern part of Japan, particularly in Kumamoto prefecture in the Kyushu region.

Next, the results of verifying the effect of the functional food of the present invention on suppressing an increase in blood pressure will be described.

8 weeks old, male spontaneously hypertensive (SHRSP)
During the preliminary breeding period, the rats were subjected to blood pressure measurement and state observation while feeding a solid feed, and the rats were divided into three groups, each group consisting of six rats so that the average value of the systolic blood pressure was almost constant. For each group, distilled water, moromi vinegar (wheat vinegar), and ponkan juice concentrate were each forcibly administered orally once a day for 30 days continuously, and changes in blood pressure during the administration period were monitored every 5 days. To
It was measured using the tail cuff method. The test substance was 20
The dose was set to 0 mg / kg, and the rats were kept in a holder kept at 38 ± 1 ° C. Test results were expressed as mean ± standard deviation, and significant difference test was performed using student's-t.

As a result, as shown in FIG. 1, the systolic blood pressure value of the positive control group to which only distilled water was given, that is, to which no test substance was given, was 194 mmHg at the start of the test and 229 mmHg 30 days later, which was hypertensive. In contrast, the group to which barley vinegar or ponkan juice concentrate was administered as the test substance had a significant blood pressure increase inhibitory effect with respect to the positive control group up to 15 days after administration. Although not shown, 30 days after administration, a significant increase in blood pressure was suppressed in the positive control group (wheat vinegar: 212 mm).
Hg, Ponkan juice concentrate: 215 mmHg).

From the above, it was demonstrated that the test substances, wheat vinegar and Ponkan juice, have an effect of suppressing an increase in blood pressure in spontaneously hypertensive (SHRSP) rats.

Next, the results of verifying the effect of the functional food according to the present invention on suppressing an increase in blood glucose will be described.

8 weeks old, male spontaneously hyperglycemic (KK-A
y) During the preliminary breeding period, the mice were measured on blood glucose and observed their condition while feeding a solid feed, and the mice were divided into three groups of 6 each so that the average value of fasting blood glucose was almost constant.
To each group, distilled water, moromi vinegar (wheat vinegar), and ponkan juice concentrate were forcibly orally administered once a day for 30 consecutive days in the same manner as described above. Was measured by collecting blood from the tail vein at 3:00 pm after a 6-hour fast at the start of administration, on days 15 and 30, respectively.

The test substance was used in an amount equivalent to 200 mg / kg. Test results were expressed as mean ± standard deviation, and significant difference test was performed using student's-t.

As a result, as shown in FIG. 2, the blood glucose level of the positive control group to which only distilled water was given, that is, to which no test substance was given, was increased from 195 mg / dl at the start of the test to 355 mg / dl after 30 days. In contrast, the group to which barley vinegar or ponkan squeezed concentrate was administered as the test substance had a blood glucose level of 1 to 1 after administration.
Up to 5 days, it did not show a significant blood sugar increase inhibitory effect on the positive control group, but 30 days after administration showed a significant blood sugar increase inhibitory effect on the positive control group (wheat vinegar: 273).
mg / dl, Ponkan juice concentrate: 304 mg / d
l).

From the above, it has been demonstrated that barley vinegar and Ponkan juice have an effect of suppressing an increase in blood glucose in spontaneously hyperglycemic (KK-Ay) mice.

[0023]

As described above, the functional food according to the present invention has an effect of suppressing both increases in blood pressure and blood sugar. Therefore, according to the present invention, a great effect can be obtained in suppressing the progress of diseases related to hypertension and diabetes without side effects. In particular, the fruit juice of Ponkan juice itself has a blood pressure and blood sugar rise suppressing action. By adding the same, it is effective not only to improve the taste but also to enhance the blood pressure and blood sugar rise suppressing action.

[Brief description of the drawings]

FIG. 1 is a blood pressure fluctuation graph

FIG. 2 Blood glucose fluctuation graph

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Shigeru Taguchi 2nd floor of Hirayama Building 1-1-15-2 Uchikanda, Chiyoda-ku, Tokyo Inside the mother and preventive medicine society limited company (72) Inventor Masaaki Yamamoto Shimizu, Kagoshima, Kagoshima Town 13-27 Kawachi Genichiro Co., Ltd. (72) Inventor Ryuichi Hoshi Hirosaki City, Aomori Prefecture Oazai Sekiseki character Nishida 28-1 F Flash Co., Ltd. F term (reference) 4B018 MD52 MD80 MD81 ME03 ME04

Claims (5)

[Claims] 1. An awamori black koji mold extract or a Kawachi white koji mold extract, a black yeast mold or a symbiotic fermentation liquid of a white koji mold and a yeast, and at least one of a complex or a processed product thereof. A functional food for suppressing an increase in blood pressure and an increase in blood sugar, characterized in that: 2. The functional food according to claim 1, wherein the yeast is of the genus Saccharomyces. 3. The functional food for suppressing an increase in blood pressure and blood glucose according to claim 1, wherein the symbiotic fermentation liquid is a moromi vinegar liquid containing citric acid and a self-digesting liquid of a raw material. . 4. The functional food according to claim 1, wherein the Aspergillus niger and the Aspergillus niger belong to the genus Aspergillus. 5. The functional food for suppressing an increase in blood pressure and an increase in blood sugar according to claim 1, wherein a squeezed solution of Ponkan is added.