JP2003055248A - Angiotensin-converting enzyme inhibitor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an angiotensin-converting enzyme inhibitor, an angiotensin- converting enzyme inhibitor from which unpleasant smell intrinsic to Noni (Morinda citrifolia) but retains the angiotensin-converting enzyme inhibitory action, a method of removing the unpleasant smells from foods and Noni fruit juice and a method of producing Noni fruit juice and nichotianamine. SOLUTION: It has been found that a plant, Noni (Morinda citrifolia) has the angiotensin-converting enzyme inhibitory action. In addition it has been found that the unpleasant smell of Noni can be removed by treating the plant with activated carbon and/or silica gel, as the angiotensin-converting enzyme inhibitory action is retained whereby the angiotensin-converting enzyme inhibitor including Noni (Morinda citrifolia) is completed.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to noni (Morinda ci).
and an angiotensin-converting enzyme inhibitor containing trifolia), a food, a method for deodorizing noni juice, a method for producing noni juice and nicotianamine.

[0002]

[Background Art] Noni (Morinda citrifolia) is a plant that grows in the South Pacific and Southeast Asia.
Leaves, roots and stems have long been used as folk remedies. Its medicinal effects are wide-ranging, and cancer, diabetes, inflammation and allergies are typical ones, and recently, its fruit juice has been mainly sold as a health food in the United States and Japan. However, the scientific verification of their medicinal effects was not sufficient. In addition, there are many cases where a peculiar unpleasant odor hinders ingestion, and it has been awaited to provide a useful deodorizing method.

[0003]

DISCLOSURE OF THE INVENTION The present invention is directed to deodorization of angiotensin-converting enzyme inhibitors, angiotensin-converting enzyme inhibitors, foods, and noni-juice deodorant, which removes the unpleasant odor peculiar to noni and retains the angiotensin-converting enzyme inhibitory action An object of the present invention is to provide a method, a noni juice and a method for producing nicotianamine.

[0004]

Means for Solving the Problems As a result of extensive studies on noni components, the present inventor has found that noni has an angiotensin converting enzyme inhibitory action. Further, it was found that by treating noni with activated carbon and / or silica gel, the unpleasant odor peculiar to noni can be removed without losing the angiotensin converting enzyme inhibitory activity.

That is, the present invention provides the following angiotensin converting enzyme inhibitors, foods, a method for deodorizing noni fruit juice, a method for producing noni fruit juice and nicotianamine.

Item 1. An angiotensin converting enzyme inhibitor containing noni (Morinda citrifolia).

Item 2. An angiotensin converting enzyme inhibitor containing a noni (Morinda citrifolia) extract.

Item 3. An angiotensin converting enzyme inhibitor containing noni (Morinda citrifolia) fruit juice and / or a solid obtained by drying the fruit juice.

Item 4. Deodorized noni (Morinda ci
trifolia) An angiotensin converting enzyme inhibitor containing a fruit juice and / or a solid obtained by drying the deodorized fruit juice.

Item 5. Deodorized noni (Morinda ci
trifolia) A fruit juice and / or a food having an angiotensin converting enzyme inhibitory action, which contains a solid obtained by drying the deodorized fruit juice.

Item 6. Deodorized noni (Morinda ci
trifolia) Fruit juice and / or a solid obtained by drying the deodorized fruit juice, and having a blood pressure lowering action based on an angiotensin converting enzyme inhibitory action.

Item 7. A food containing noni (Morinda citrifolia) extract and having angiotensin converting enzyme inhibitory action.

Item 8. A food containing noni (Morinda citrifolia) extract and having a hypotensive action based on angiotensin converting enzyme inhibitory action.

Item 9. Item 5. The angiotensin-converting enzyme inhibitor according to Item 4, wherein the deodorizing treatment is performed with activated carbon and / or silica gel.

Item 10. Item 6. The food product having angiotensin converting enzyme inhibitory action according to Item 5, wherein the deodorizing treatment is performed with activated carbon and / or silica gel.

Item 11. Item 7. The food having a blood pressure lowering action based on the angiotensin converting enzyme inhibitory action according to Item 6, wherein the deodorizing treatment is performed with activated carbon and / or silica gel.

Item 12. A method of deodorizing noni (Morinda citrifolia) fruit juice using activated carbon and / or silica gel.

Item 13. Noni (Morinda citrifolia) juice with a hexanoic acid concentration of 100 ppm or less.

Item 14. Noni (Morinda citrifolia) juice with an octanoic acid concentration of 50 ppm or less.

Item 15. Extract obtained by extracting noni (Morinda citrifolia) with a solvent and / or noni (Morinda citrifolia)
A method for producing nicotianamine by purifying fruit juice.

Item 16. A method for deodorizing and decolorizing noni (Morinda citrifolia) fruit juice using activated carbon and / or silica gel.

[0022]

BEST MODE FOR CARRYING OUT THE INVENTION Noni (Morinda citrifolia) is
It grows mainly in the South Pacific Ocean and Southeast Asia, and is called Nonu, Nono, etc. depending on the region, but it is unified with Noni in this specification. There are also noni growing in regions other than the South Pacific and Southeast Asia, which can also be used in the present invention. The noni used in the present invention refers to its fruits, roots, stems, leaves and the like, and is not particularly limited as long as it is a part constituting the noni. Noni fruit juice is generally obtained by squeezing the fruit of noni, and there is a case where part of the flesh and the skin is mixed. When such pulp and skin are unnecessary, they can be removed by filtration or the like.

The angiotensin converting enzyme inhibitor of the present invention can contain the above-mentioned noni as an active ingredient and a pharmaceutically acceptable carrier. The dosage form is not particularly limited, but a dosage form suitable for oral administration is preferable. Examples of the form include powder, capsule, granule, tablet, aqueous solution, suspension, jelly, candy, gum and the like. The noni contained in the inhibitor is preferably noni fruits, leaves and roots. The noni contained in the inhibitor may be in any form,
Those processed into a liquid form, a powder form, a strip form, etc. are preferable in that they do not give a feeling of foreign matter to the formulation and the user. Examples thereof include fruit juice, solids obtained by drying fruit juice (powder, granules, etc.), and dried pulp powder. Furthermore, the angiotensin-converting enzyme inhibitor may also be ingested after being contained in general foods or foods with health claims (foods for specified health use, foods with nutrition claims, etc.)
The use form of the angiotensin converting enzyme inhibitor is included.

The amount of noni contained in the angiotensin-converting enzyme inhibitor of the present invention can be changed within a range that exhibits an enzyme-inhibiting effect and no side effect, but is
For example, noni juice is 1 to 1000 ml, preferably 5 to 500 ml, more preferably 30 to 300 ml.
If the dry powder of noni juice is 0.06 to 60
g, preferably 0.3 to 30 g, more preferably 1.
The amount is 8 to 18 g.

The noni extract also has an angiotensin converting enzyme inhibitory action. Therefore, the inhibitor of the present invention is
Contains noni extract. Examples of the solvent for extracting noni include hot water, water, hydrous ethanol, ethanol, hydrous methanol, methanol, ethyl acetate, chloroform, ethers, general solvents such as hexane, and supercritical fluids such as carbon dioxide. Although illustrated, it is not limited thereto. Preferred solvents are hot water, hydrous ethanol, and ethanol.

If necessary, the noni is processed into a form suitable for solvent extraction (eg, powder, flakes, etc.) and contacted with an extraction solvent by a conventional method (eg, batch method, column method, etc.). By doing so, a noni extract can be obtained.

The noni fruit juice used in the present invention has a unique strong odor, and when deodorizing this,
A method using activated carbon, silica gel, ion exchange resin, adsorption resin, activated clay, etc. is adopted. In particular, deodorizing treatment with activated carbon or silica gel is preferably used because it does not deodorize noni juice and does not substantially impair the angiotensin converting enzyme inhibitory activity. The amount of activated carbon or silica gel used in the deodorization treatment is not particularly limited as long as deodorization is achieved, but for example, in the case of a batch method, the noni juice 10
5 to 500 g, preferably 20 to 20 per 00 ml
It is 0 g, and if it is a column method, it is 5 g or more, preferably 20 to 1000 g per 1000 ml of noni juice.

By increasing the amounts of activated carbon and silica gel used, it is possible to decolorize noni fruit juice in addition to deodorizing it. Here, decolorization means that the noni fruit juice becomes almost clear and pale color (such as pale yellow). Since this decolorization also serves as the deodorant described above, it becomes possible to add noni fruit juice to various ingested products such as foods and preparations without worrying about the unique smell and color of noni fruit juice. The application range of is expanded. Furthermore, decolorization treatment of noni fruit juice with activated carbon and silica gel, in addition to decolorization of noni fruit juice, does not substantially impair the angiotensin converting enzyme inhibitory action, and therefore a suitable decolorizing method for the angiotensin converting enzyme inhibitor of the present invention and foods. is there. The amount of activated carbon or silica gel used in the decolorization treatment is not particularly limited as long as decolorization is achieved.
On the other hand, the amount is 30 to 500 g, preferably 40 to 200 g.
It is 30 g or more, preferably 40 to 1000 g.

When noni juice is treated by the deodorizing method of the present invention, it is possible to reduce hexanoic acid in the noni juice. Noni juice obtained by squeezing the fruit usually contains 20
Hexanoic acid of 0 ppm or more is contained. Hexanoic acid has an odor similar to that of sweat, and removal of hexanoic acid from noni juice is useful when orally using noni juice. According to the deodorizing method of the present invention, the noni juice has a hexanoic acid concentration of 100 ppm or less, preferably 75 p
It can be reduced to pm or less, more preferably 50 ppm or less, and even more preferably 30 ppm or less.

In addition to hexanoic acid, octanoic acid also exists as an odor component of noni juice. The deodorizing method of the present invention can also reduce octanoic acid. Noni juice obtained by squeezing fruits usually contains 100 ppm or more of octanoic acid. In the deodorizing method of the present invention, octanoic acid in fruit juice is 50 ppm or less, preferably 30 pp.
m or less, more preferably 15 ppm or less.

The noni fruit juice of the present invention has a hexanoic acid concentration of 100 ppm or less, preferably 75 ppm or less, more preferably 50 ppm or less, still more preferably 30 ppm.
ppm or less. The noni juice of the present invention has a low hexanoic acid concentration, and thus is suitable for oral use.

The noni juice of the present invention has an octanoic acid concentration of 50 ppm or less, preferably 30 ppm or less, more preferably 15 ppm or less. The noni juice of the present invention has a low octanoic acid concentration, and is therefore suitable for oral use.

Since the food of the present invention contains the above-mentioned deodorized noni juice and / or the dried solid of the above deodorized juice, it exhibits an angiotensin converting enzyme inhibitory action.

Furthermore, angiotensin converting enzyme (AC
E) is an enzyme that converts angiotensin I into angiotensin II, and the converted angiotensin II has a strong blood pressure-elevating action, and the mechanism is mainly to directly contract smooth muscle of arteriole to raise blood pressure. is there. Therefore, blood pressure can be lowered by inhibiting ACE. Therefore, the food of the present invention contains the noni juice subjected to the above deodorizing treatment and / or the dried solid of the above deodorizing treated juice, and has a blood pressure lowering action based on the angiotensin converting enzyme inhibitory action. Captopril, peptides and the like are known as those exhibiting a blood pressure lowering action by such ACE inhibition.

The food of the present invention may be in any form such as solid, liquid, semi-solid and liquid food. In the conventional method of producing each food, noni juice and / or a solid obtained by drying noni juice,
Alternatively, the food of the present invention can be obtained by adding a noni extract. Examples of the food of the present invention include alcoholic beverages, refreshing drinks, carbonate drinks, fruit juice drinks, concentrate drinks, powder drinks, lactic acid drinks and the like. Examples of frozen desserts include ice cream, ice sorbet, and shaved ice. In the noodles, buckwheat, udon, harusame, gyoza skin, dumpling skin and flour, buckwheat flour, raw noodles made by adding water to starch, dried noodles, boiled noodles, Chinese noodles, steamed noodles, fried noodles, Examples include instant noodles. Examples of confectionery include candy, sand cream, jam, jelly, cream, gum, chocolate, and baked confectionery. Examples of proteinaceous foods include kamaboko, ham, sausage, other processed products of water and livestock, milk, fermented milk, and other dairy products. For oils and fats and oil-processed foods, salad oil,
Examples include edible oils such as tempura oil and oil-and-fat foods such as margarine, mayonnaise, shortening, whipped cream, dressing, and bread. Examples of health foods include hard capsules, soft capsules, powders, granules, tablets and drinks. Examples of seasonings include sauces, sauces and soups. Preferred are jelly, alcoholic beverages (such as shochu high), soft drinks, fruit juice drinks, lactic acid drinks, hard capsules, soft capsules and drinks.

As the dried solid form of the noni juice contained in the food of the present invention, powdery or granular ones may cause a feeling of strangeness when mixed with the food, such as taste of food, texture, and sensation. It is useful because it is difficult. The amount of noni contained in the food of the present invention is 1 to 1000 ml, preferably 5 to 500 ml, more preferably 30 to 300 ml in the case of noni juice per adult per day, and if it is a dry powder of noni juice, 0.06 to 60 g, preferably 0.3
-30 g, and more preferably 1.8-18 g.

The present invention also includes a method of producing nicotianamine from noni. An extract obtained by extracting noni with the extraction solvent, or noni juice, using angiotensin converting enzyme inhibitory activity as an index, adsorption resin, ion exchange, gel filtration, it is possible to isolate nicotianamine by performing ethanol precipitation. it can. As the extraction solvent,
Hot water, water, ethanol and hydrous ethanol are preferred.

[0038]

INDUSTRIAL APPLICABILITY The angiotensin-converting enzyme inhibitor of the present invention significantly inhibits angiotensin-converting enzyme and eventually has a blood pressure lowering action. Also, by the deodorizing process,
It is possible to greatly reduce the concentrations of hexanoic acid and octanoic acid present in the noni juice, and it is possible to deodorize the unique odor of noni that hinders the intake. Further, since it does not impair the angiotensin converting enzyme inhibitory action of noni juice by deodorizing treatment, it retains the blood pressure lowering action, and an odorless angiotensin converting enzyme inhibitor,
Food can be provided.

[0039]

The present invention will be described in detail below with reference to examples, but the present invention is not limited to these examples.

Example 1 Measurement of Angiotensin-Converting Enzyme Inhibitory Activity A 0.03 ml sample of noni fruit juice was mixed with a synthetic substrate Bz-Gly-His-Leu (manufactured by Peptide Institute Inc.) solution (borate buffer containing 7.6 mM and 608 mM NaCl). Solution pH 8.3) 0.25 ml and angiotensin converting enzyme (Sigma, rabbit lung derived, 0.06 units / ml) 0.1
ml was added and reacted at 37 ° C. After 30 minutes, add 0.5N HCl
The reaction was stopped by adding 0.25 ml. After stopping the reaction, Kolthoff
0.2 ml of buffer (the ratio of 0.1M disodium hydrogen phosphate and 1N NaOH is 1: 2), 0.025 of 0.1M sodium 2,4,6-trinitrobenzenesulfonate (dissolved in 0.1M disodium hydrogen phosphate) ml was added and reacted at 37 ° C. for 20 minutes. 4 mM sodium sulfite (dissolved in 0.2 M sodium dihydrogen phosphate)
The reaction was stopped by adding 4.5 ml, and the absorbance (416 nm) was measured. A control using water instead of the sample was used as a control. A sample blank was prepared by adding 0.5 N HCl before adding the enzyme. The inhibition rate of each sample was calculated as follows.

Inhibition rate (%) = 100 − ((measured value of sample−measured value of sample blank) ÷ (measured value of control−measured value of control blank) × 100) 50% inhibitory concentration (IC ₅₀ ) is From the inhibition rate of the diluted sample,
It was calculated as the sample concentration per 1 ml of the reaction solution. IC ₅₀ is shown in Table 1.

Comparative Example 1 Example 1 was repeated except that the noni juice was replaced with a specific health food Lapis Support (manufactured by Tokiwa Yakuhin Kogyo Co., Ltd.) containing as active ingredients peptides known to inhibit angiotensin converting enzyme. The IC ₅₀ was calculated in the same manner as in. The results are shown in Table 1. As is clear from Table 1, noni juice has about 10 times the inhibitory activity of lapis support.

[0043]

[Table 1]

Example 2 Deodorization Treatment of Noni Fruit Juice with Activated Carbon 100 g of activated carbon Shirasagi P (manufactured by Takeda Pharmaceutical Co., Ltd.) was added to 1 L of noni juice and stirred at room temperature for 30 minutes. It was filtered with a filter having a pore size of 0.2 μm to remove activated carbon. The filtrate was colorless and transparent, and the unpleasant odor peculiar to noni juice was removed.
Further, the deodorizing treatment of noni juice was performed in the same manner except that the amount of activated carbon was changed to 20 g or 50 g. The unpleasant odor was substantially removed with either amount of activated carbon. The filtrate was colorless and transparent when the amount of activated carbon used was 50 g and 100 g.

Further, the angiotensin converting enzyme inhibitory activity of the filtrate was measured in the same manner as in Example 1 and the results are shown in Table 2. As is clear from Table 2, the deodorized juice was
The inhibitory activity was the same as that of fruit juice that had not been deodorized.

Example 3 Deodorization Treatment of Noni Fruit Juice with Silica Gel 35 ml of Sep-pak C18 column (Waters)
The sample was washed with water and eluted with 100 ml each of 25% ethanol, 50% ethanol and 100% ethanol. Each eluate was concentrated to 10 ml with an evaporator and the angiotensin converting enzyme inhibitory activity was measured. As a result, the inhibitory activity was found only in the water-washed fraction. Table 2 shows the inhibitory activity of the water-washed fraction. The water-washed fraction was colorless and transparent, and the odor peculiar to fruit juice was removed.

[0047]

[Table 2]

Example 4 Isolation of Angiotensin-Converting Enzyme Inhibiting Substance To 20 L of noni juice, 2 kg of activated carbon Shirasagi P (manufactured by Takeda Pharmaceutical Co., Ltd.) was added and stirred for 30 minutes. Filter paper and 0.2 μm
After removing activated carbon with a pore filter, it was concentrated to 4 L with an evaporator. The concentrate was applied to Cosmosil SL-II (manufactured by Nacalai Tesque) column 20 L, washed with 3 volumes of 100% ethanol, and then eluted with 3 volumes of 70% ethanol. The 70% ethanol elution fraction was concentrated to 500 ml with an evaporator and Cos
It was applied to mosil SL-II column 4L. After washing with 100% ethanol, elution was performed with 70% ethanol, and the eluate was concentrated to 50 ml with an evaporator. Concentrate the Bio-gel P-2 column (5 L,
Bio-Rad) and eluted with water. The angiotensin converting enzyme inhibitory activity of each fraction was measured, and the active fraction was concentrated to 50 ml by an evaporator. Concentrate Co
It was applied to a smosil SL-II column (500 ml), and the 70% ethanol elution fraction was concentrated to 5 ml. The concentrate was applied to a Bio-gel P-2 column (500 ml), and the active fraction was concentrated to 5 ml. The concentrated solution was injected into preparative HPLC column PA-43 (YMC, mobile phase 50% acetonitrile) in an amount of 1 ml each, and the activity peak was collected and concentrated to 1 ml. The concentrated liquid is used as an analytical column TSK-gel OH-120 (Tosoh,
0.04 ml each was injected into the mobile phase (60% acetonitrile), and the activity peak was collected and concentrated to 0.5 ml. The concentrate was freeze-dried to obtain 5 mg of white powder. As a result of NMR analysis and mass spectrometry of the obtained purified substance, the substance completely coincided with the literature value of nicotianamine, and this substance was identified as nicotianamine.

Example 5 Antihypertensive Action of Deodorized Noni Juice To 1 L of noni juice, 25 g of activated carbon Shirasagi P (manufactured by Takeda Pharmaceutical Co., Ltd.) was added and stirred for 30 minutes. The deodorized noni fruit juice was obtained by filtering through a filter having a pore size of 0.2 μm to remove activated carbon.

Spontaneously hypertensive rats (male, 12-week-old) were divided into two groups of 5 animals, a deodorized noni fruit juice group and a control group, and deodorized noni fruit juice and water (control) were added in an amount of 0.6 ml per 1 kg of rat body weight. It was orally administered. The systolic blood pressure was measured before administration and 2, 4 and 6 hours after administration.
The measurement results are shown in FIG. A significant decrease in blood pressure was observed in the deodorized noni juice administration group compared to the change in systolic blood pressure in the control group.

Example 6 Angiotensin-Converting Enzyme Inhibitory Action of Noni Leaf and Root Extract 10 ml of water was added to 1 g of crushed noni leaf, and the mixture was extracted at 100 ° C. for 1 hour. Moreover, 10 ml of 80% hydrous ethanol was added to 1 g of the ground noni root product, and the mixture was extracted overnight at room temperature. For each sample, the angiotensin converting enzyme inhibitor activity was measured in the same manner as in Example 1 for the solution obtained by removing the solid content after extraction. As a result, angiotensin converting enzyme inhibitory activity was observed in the hot water extract of leaves and the ethanol extract of roots.

Example 7 Removal of Hexanoic Acid and Octanoic Acid by Deodorization Treatment The aromatic components of noni juice were extracted with ethyl acetate and analyzed by gas chromatography. 2 ml of ethyl acetate in 5 ml of fruit juice
l and 1 g of sodium chloride were added for extraction, and an ethyl acetate layer was obtained. 1 ml of ethyl acetate was further added to the aqueous layer, and extraction was performed again. This operation was performed 4 times, and all ethyl acetate layers were collected and used for analysis. As a result, most of the aroma components of the fruit juice (76% of the aroma components) were hexanoic acid and octanoic acid, which were 334 ppm and 152 ppm, respectively. 1 L fruit juice
As for the deodorized fruit juice obtained by adding 100 g of activated carbon to the same, the same extraction with ethyl acetate and analysis by gas chromatography revealed that hexanoic acid was 19 ppm.
(Removal rate 94.4%) and octanoic acid 6 ppm (Removal rate 96.3%).

Example 8 Food containing deodorized noni juice The food containing deodorized noni juice is shown below. The deodorized noni fruit juice used in the following food examples is a fruit juice obtained by the same deodorizing method as in Example 5.

Food Example 1 Jelly Granulated Sugar 235 g starch syrup (75%) 290 g deodorized noni fruit juice 180 g pectin 9.7 g stabilizer 1.8 g citric acid 2 g sodium citrate 0.75 g And left it overnight to obtain jelly. Further, a jelly using water instead of the deodorized noni juice was obtained in the same manner. The jelly using the deodorized noni juice did not give the unpleasant odor of noni, and could be ingested similarly to the jelly without the deodorized noni juice. Further, no change in the color tone of the jelly was observed due to the use of the deodorized noni juice.

Food Example 2 Konjac jelly 300 ml of deodorized noni juice, 660 g of water, and 1 part of konjac flour
3 g was added and stirred to swell for 2 hours. To this, 5 g of curdlan and 8 g of corn starch were added and mixed.
A suspension prepared by suspending 1.1 g of calcium hydroxide in 10 g of water was added and mixed, and the mixture was extruded into a desired shape in a water bath at about 95 ° C., solidified, and heated for 20 minutes. This is 0.
It was immersed in a 04% aqueous citric acid solution overnight to obtain konjac jelly. In addition, konjac jelly using water instead of the deodorized noni fruit juice was similarly obtained. The konjak jelly using the deodorized noni juice did not give off the unpleasant odor of noni, and could be taken in the same way as the konjak jelly without the deodorized noni juice. In addition, no change in the color tone of konjac jelly was observed due to the use of deodorized noni juice.

Food Example 3 Shochu Hi 30 ml of deodorized deodorized noni fruit juice was added to commercially available can shochu high (350 ml, manufactured by Takara Shuzo Co., Ltd.) to obtain deodorized noni fruit juice-added shochu high. The deodorized noni-juice-added shochu high did not give off the unpleasant odor of noni, and could be taken in the same manner as the deodorized noni-juice-added shochu high. In addition, no change in the color tone of shochu high was observed with the addition of deodorized noni juice.

Food Example 4 30.0 g of deodorized noni fruit juice of lactic acid-based beverage, fermented milk (milk solid content 21%) 1
4.7 g, fructose-glucose liquid sugar 9.3 g, citric acid 0.0
8 g, pectin 0.5 g, fragrance 0.15 g, and the balance water were mixed to a total amount of 100 g, and a lactic acid-based beverage was obtained according to a conventional method. A lactic acid-based beverage was obtained in the same manner except that the deodorized noni fruit juice was replaced with water. Lactic acid-based beverages using deodorized noni juice do not give off the unpleasant odor of noni,
It could be ingested in the same manner as a lactic acid-based beverage that did not use deodorized noni juice. In addition, no change in the color tone of the lactic acid-based beverage due to the use of deodorized noni juice was observed.

Food Example 5 Drinking agent liquid sugar 80 g, dl-sodium tartrate 10 mg, citric acid 1.2 g, succinic acid 0.9 mg, vitamin C 1 g, fragrance 1.5 ml, potassium chloride 0.1 g, sodium aspartate 30 mg And 50 mg of magnesium sulfate were dissolved in 700 ml of purified water, 300 ml of deodorized noni fruit juice was added to make the total amount 1 L, and carbon dioxide was blown into the mixture to prepare a carbonated drink preparation. Further, a drink was obtained in the same manner except that the deodorized noni fruit juice was replaced with water. The drink using the deodorized noni juice did not give off the unpleasant odor of noni, and could be taken in the same manner as the drink without the nonodorized noni juice. In addition, no change in the color of the drink was observed due to the use of the deodorized noni juice.

[Brief description of drawings]

FIG. 1 is a graph showing the blood pressure lowering action described in Example 5. The horizontal axis represents the time (hour) after administration, and the vertical axis represents the amount of change in systolic blood pressure (mmHg). A shows the deodorized noni fruit juice administration group, and B shows the control group.

─────────────────────────────────────────────────── ─── Continued Front Page (51) Int.Cl. ⁷ Identification Code FI Theme Coat (Reference) A23L 2/52 A61P 9/12 A61K 31/397 43/00 111 A61P 9/12 A23L 2/00 B 43 / 00 111 F (72) Inventor Yoji Tsukada 23 Fumakuru Dewayashiki-cho, Fushimi-ku, Kyoto-shi, Kyoto Prefecture F904 Fterm Fami Fushimi B904 F-term (reference) 4B017 LC02 LC03 LE01 LG04 LP03 LP07 4B018 MD61 ME03 ME08 MF06 MF14 4C086 AA01 BC02 MA01 MA04 NA14 ZA42 ZC20 4C088 AB12 AC04 AC05 AC11 BA06 CA21 MA07 MA16 MA52 ZA42 ZC20

Claims (15)

[Claims] 1. An angiotensin-converting enzyme inhibitor containing noni (Morinda citrifolia). 2. An angiotensin converting enzyme inhibitor containing a noni (Morinda citrifolia) extract. 3. Noni (Morinda citrifolia) fruit juice and / or
Alternatively, an angiotensin converting enzyme inhibitor containing a solid obtained by drying the fruit juice. 4. Deodorized noni (Morinda citrifol)
ia) An angiotensin converting enzyme inhibitor containing a fruit juice and / or a solid obtained by drying the deodorized fruit juice. 5. A deodorized noni (Morinda citrifol)
ia) A food having an angiotensin-converting enzyme inhibitory action, which contains a fruit juice and / or a solid obtained by drying the deodorized fruit juice. 6. Deodorized noni (Morinda citrifol)
ia) A food containing a fruit juice and / or a solid obtained by drying the deodorized fruit juice and having a blood pressure lowering action based on an angiotensin converting enzyme inhibitory action. 7. A food having an angiotensin converting enzyme inhibitory activity, which contains a noni (Morinda citrifolia) extract. 8. A food containing a noni (Morinda citrifolia) extract and having a blood pressure lowering action based on an angiotensin converting enzyme inhibitory action. 9. The angiotensin converting enzyme inhibitor according to claim 4, wherein the deodorizing treatment is performed with activated carbon and / or silica gel. 10. The food having angiotensin converting enzyme inhibitory action according to claim 5, wherein the deodorizing treatment is carried out by activated carbon and / or silica gel. 11. The food having a blood pressure lowering action based on the angiotensin converting enzyme inhibitory action according to claim 6, wherein the deodorizing treatment is performed with activated carbon and / or silica gel. 12. A method for deodorizing noni (Morinda citrifolia) fruit juice using activated carbon and / or silica gel. 13. Noni (Morinda citrifolia) juice having a hexanoic acid concentration of 100 ppm or less. 14. Noni (Morinda citrifolia) juice having an octanoic acid concentration of 50 ppm or less. 15. An extract obtained by extracting noni (Morinda citrifolia) with a solvent and / or noni (Morinda citrif).
olia) A method for producing nicotianamine by purifying fruit juice.