JP2003169631A - Anti-allergic drink or food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an anti-allergic dink or food which can effectively reduce allergic syndromes. <P>SOLUTION: This effective anti-allergic drink or food simultaneously contains a chemical mediator release-inhibiting ingredient such as a Rubus suavissims S. Lee extract, a rose flowers extract, an apple extract, or a perilla extract and hesperitin known to inhibit the permeability of capillary vessel. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to an antiallergic food and drink which can effectively reduce allergic symptoms.

[0002]

2. Description of the Related Art The number of allergic diseases is increasing,
Now, it is a serious problem that 30% of the people complain of allergic symptoms. Typical symptoms are
Examples include hay fever, allergic rhinitis, bronchial asthma, atopic dermatitis and the like. It has been pointed out that factors such as changes in eating habits and living environment, air pollution, afforestation policies, increase in various stresses, excessive hygiene and the like are factors that contribute to the increase in allergic diseases, and can be said to be one of modern diseases.

These allergic diseases are often
It is caused by a reaction called type-allergic reaction. Type 1 allergic reaction is the production of specific immunoglobulin E (IgE) by antigen sensitization, binding of produced IgE with mast cells, cross-linking of re-invaded antigen to mast cell-bound IgE, chemical reaction from mast cells. It is caused by a multi-step step of releasing mediators, increasing permeability of capillaries and contracting smooth muscle by the released chemical mediators. The various allergic symptoms that actually occur are represented by, for example, rhinitis, asthma, and the like, an inflammatory reaction that begins with an increase in capillary permeability, or a smooth muscle contraction that is represented by asthma.

The chemical mediator is a general term for intercellular signaling substances included in inflammatory reactions.
In the present invention, it refers to chemical substances represented by histamine, which are released from mast cells and basophils by stimulation of antigens (Biochemical Dictionary 3rd Edition, Tokyo Kagaku Dojin, 1
998). In severe cases, allergic symptoms must be effectively reduced by medicines.

On the other hand, much attention has been paid to antiallergic ingredients derived from foods. The ingredients derived from foods that have been eaten for a long time have been confirmed to have safety by long-term eating experience, and few have side effects as often seen in pharmaceuticals. Therefore, not only the symptomatic use method but also the preventive use by daily intake becomes possible. What are currently considered foods for anti-allergies are:
Most of them contain a component having an action of suppressing chemical mediator release from mast cells. Well-known examples of the ingredients are beet extract, rose petal extract, apple extract, perilla extract and the like. The pathways by which chemical mediators are produced have also been investigated in detail, and it is known that there are two production pathways-a cyclooxygenase pathway and a lipoxygenase pathway. It is known that the action on these pathways differs depending on the anti-allergic component, and, for example, beetroot extract suppresses the former pathway and perilla seed extract suppresses the latter pathway. From this, antiallergic foods have been devised by simultaneously mixing different extracts to simultaneously suppress different chemical mediator production pathways and efficiently suppress the release of chemical mediators from cells (JP-A-11- No. 056297).

On the other hand, as described above, the onset of allergy is caused by the production of IgE, the binding of IgE to mast cells, the release of chemical mediators, and the increased permeability of capillaries or smooth muscle contraction by the released chemical mediators. It occurs by a series of reactions. Therefore,
In order to effectively suppress actual allergic symptoms, suppression of chemical mediator release alone is not sufficient.

[0007]

As described above, the conventional foods for anti-allergy are limited to the combination of the components that suppress the release of chemical mediators, and the most direct step that causes allergic symptoms is the capillary blood vessel. There was no formulation containing a component that suppresses the increase in the permeability of the.
The present inventors more effectively reduce actual allergic symptoms by simultaneously adding hesperidin, which is known to suppress capillary permeability, in addition to a component that suppresses release of chemical mediators. I found that. Therefore, an object of the present invention is to provide an effective antiallergic food and drink.

[0008]

[Means for Solving the Problems] The series of steps of type 1 allergic reaction is as described above, but if any one of them can be completely suppressed, theoretically allergic reaction can occur. No symptoms occur. But,
Usually, it is extremely difficult to completely suppress such steps leading to the onset of allergy, and the suppression of only one step practically shows only a certain suppressive effect. In particular, it is difficult to expect a strong effect on foods like a pharmaceutical, and the strong effect on a specific step must consider the possibility of side effects.

[0009] Therefore, we wondered if combining them could effectively alleviate allergic symptoms, even if they had a mild inhibitory effect on each step, and targeted food-derived ingredients. We studied various possibilities. As a result, they have found that it is possible to more effectively reduce allergic symptoms by simultaneously blending hesperidin in addition to a component that suppresses chemical mediator release, and completed the present invention.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION Examples of the chemical mediator release inhibitor used in the present invention include beet extract, rose petal extract, apple extract and the like. The Chinese tea extract is a hot water extract of tea leaves of Rubus suavissimus S. Lee, a plant belonging to the family Rosaceae, which grows naturally in Guangxi, China, and is well known as Santencha (registered trademark).
The active substance that suppresses the release of chemical mediators has been elucidated to be ellagitannin, a tea polyphenol (Hirai, Foods and Development, vol.32, p22-24, 199).
7). The rose petal extract is a hot water extract of wild rose petals, and it has been analyzed that eugeniin, which is a polyphenol, is the active body of chemical mediator release suppression (Nakagawa, Food Industry, 1999-2.28, p42- Five
2). The apple extract is a fraction containing apple polyphenols extracted and purified from immature apple fruit. It has been investigated that the chemical mediator release inhibitory effect of apple extract is mainly due to apple condensed tannin (Kanda, Food and Development, vol.32, p28-30, 1997). Perilla is a plant that has been familiar to Japanese people since ancient times, and its extract has various physiological activities. It is also known that perilla extract suppresses the release of chemical mediators from mast cells (Yamazaki, Food Science, 2001.9, p10-16).

Hesperidin has a physiological action such as strengthening of capillaries, suppression of increase in permeability, prevention of bleeding, blood pressure regulation and the like, and is also called vitamin P (Vitamin Society of Japan, Vitamin Handbook 2-Water-soluble vitamin, p195). ,
1989, chemistry coterie). It is also known that such action may be more effective when used in combination with vitamin C (Shimazono, Mangi, Vitamin II, p400-405, 19).
80, Kyoritsu Shuppan; Japan Vitamin Society, New Vitaminology, p439
-441, 1969, The Vitamin Society of Japan).

As the hesperidin used in the present invention,
Examples thereof include hesperidin, an extract containing a large amount of hesperidin, and an enzyme-treated hesperidin obtained by treating these with a glycosyltransferase and the like. As such hesperidin, it is possible to use one extracted from citrus fruit juice or skin. As a source of hesperidin, lemon,
Any product obtained from food products such as orange, grapefruit, mandarin orange, and kumquat may be used, and hesperidin extracted and purified may be used, or a flavonoid fraction containing hesperidin may be used. Hesperidin has extremely low solubility in water and is hardly soluble in alcohol and the like, but its water solubility is enhanced by treatment with glycosyltransferase. It is more preferable to use such an enzyme-treated hesperidin (JP-A-3-7593 and JP-A-10-70994) in the production of a beverage in carrying out the present invention. These extracts and hesperidin are all derived from foods that have been eaten on a daily basis for a long time, and their safety is extremely high.

The form of foods and drinks for anti-allergy is usually considered as foods such as beverages, solid foods such as candy, candy and gum, semi-liquid foods like cream or jam, gel foods such as jelly. It is possible to have various forms. In addition, the amount of each compound is not limited to a uniform value, and is determined by comprehensively considering the form, flavor, effect, etc. of the food product produced. The chemical mediator release inhibitor is, for example, the above-mentioned beetle tea, rose petals, apples, and perilla, 10-1,000 mg of the solid amount of each extract per day, 5 to 500 mg of hesperidin or enzyme-treated hesperidin. If so, an anti-allergic effect is exerted, and therefore, it may be blended so that this amount can be ingested.

When a chemical mediator release-inhibiting substance and hesperidin or enzyme-treated hesperidin is added to a beverage, it should be added so as to exert an antiallergic effect with 100 ml of the beverage, in order to treat and manage the health of allergic patients. Highly convenient. For example, soft drinks, tea,
Fruit juices and milk drinks, etc., one or two or more kinds selected from the above-mentioned tea tea extract, rose petal extract, apple extract, perilla extract etc. as a chemical mediator release inhibitor, 0.01 ~ 1 wt%, and hesperidin or enzyme-treated hesperidin 0.005-0.5 wt%, by ingesting 100 ml of this beverage, chemical mediator release inhibitor 10-1,000 mg, hesperidin or enzyme-treated hesperidin 5 You can take up to 500mg, and expect the desired anti-allergic effect. Hereinafter, the present invention will be described in more detail with reference to Examples.

[0015]

Example 1 After mixing the raw materials in the composition shown in Table 1, 140
Heat sterilize at ℃ for 3 seconds, fill 200 ml each into a paper pack,
A beverage which is an antiallergic food and drink was produced.

[0016]

[Table 1]

In addition, 200 ml of this beverage contained 300 mg of bean tea extract in terms of solid amount and 30 mg of enzyme-treated hesperidin.

[0018]

Example 2 After mixing the raw materials in the composition shown in Table 2, 140
Heat sterilize at ℃ for 3 seconds, fill 200 ml each into a paper pack,
A beverage which is an antiallergic food and drink was produced.

[0019]

[Table 2]

In 200 ml of this beverage, the rose petal extract was 300 mg in terms of solid amount, and the enzyme-treated hesperidin was 3 mg.
It contained 0 mg.

[0021]

[Example 3] 70 parts by weight of white sucrose and 25 parts by weight of starch syrup (water content 30%) were mixed with water vapor while heating until the temperature reached 140 ° C, stirred, and after confirming complete dissolution, tap water was added. The temperature is lowered to 100 ° C. with water, 3 parts by weight of the tea extract (manufactured by Suntory) and 2 parts by weight of enzyme-treated hesperidin (manufactured by Toyo Seika Co., Ltd.) are added and stirred, and the temperature is lowered to about 60 ° C. with tap water. It was molded into a rod shape and compressed into tablets of 3 g each to produce candy, which is an antiallergic food.

3 g of this candy contained 90 mg of beetroot tea extract in terms of solid amount and 60 mg of enzyme-treated hesperidin.

[0023]

Example 4 A jelly mix having the composition shown in Table 3 was prepared, dispersed and dissolved, and then heated to 90 ° C. in a hot water bath, and then 70 ° C.
At the time of cooling to 100 g, fill each container and cool,
Jelly, an anti-allergic food, was manufactured.

[0024]

[Table 3]

In 100 g of this jelly, 150 mg of beetroot tea extract and 15 mg of enzyme-treated hesperidin were included in terms of solid amount.

[0026]

【The invention's effect】

[Test Example 1] In order to confirm the effect of the present invention, the antiallergic effect of the chemical extract, which is a chemical mediator release-inhibiting substance, and the enzyme-treated hesperidin were used alone and simultaneously. Examined.
ddY mice (6 weeks old, female, 24 mice) were treated with an extract of horse tea extract (group A), an enzyme-treated hesperidin administration group (group B), an extract of horse tea and an enzyme-treated hesperidin administration group (group C), Divided into a control group (D group), and in group A, 25 mg of beet extract extract (Suntencha, Suntencha) dissolved in 0.2 ml of water,
2.5 mg of enzyme-treated hesperidin (manufactured by Toyo Seito Co., Ltd.) for group B
Was dissolved in 0.2 ml of water, and for group C, 25 mg of beetroot tea extract and 2.5 mg of enzyme-treated hesperidin (manufactured by Toyo Seika Co., Ltd.) were added to water 0.2.
Dissolved in ml, 0.2 ml of water for group D once a day, 7
It was orally administered daily. The administration on the 7th day was performed 1 hour before the induction of the allergic reaction. Mice administered 5
On day 1, both ears received 12.5 μg / ml of DNP-specific IgE antibody 62.5 μg / ml.
Sensitization was carried out by intradermal administration of 0 μl, and 0.2 ml of
An allergic reaction was induced by intravenous administration of 0.05 mg of DNP-conjugated bovine serum albumin (DNP-BSA) dissolved in physiological saline containing 0.25% Evans blue. Thirty minutes after the induction, Evans blue exuded in the auricle was extracted with 1 ml of formamide, and the concentration was measured by the absorbance at 620 nm to determine the strength of the allergic reaction. The result is shown in FIG.

According to this, in the groups A and B to which the black tea extract and the enzyme-treated hesperidin were administered alone, no significant difference was observed from the control group D, but the black tea extract and the enzyme-treated hesperidin were administered. In the C group, the significant difference from the A, B and D groups was observed. This indicates that the antiallergic effect was enhanced by the synergistic effect of the beet extract and the enzyme-treated hesperidin.

[0028]

[Test Example 2] W instead of the ddy mouse used in Test Example 1
Using sister rats (6 weeks old, male), one group has 5 animals,
Administration was carried out for 11 days in the same manner except that the doses of beetroot extract and enzyme-treated hesperidin were 100 mg / 1 ml and 10 mg / 1 ml, respectively. One hour after the final administration, DNP was applied to the shaved back.
Sensitization was carried out by intradermal administration of 50 μl of 62.5 μg / ml specific IgE antibody, and after 18 hours, 1 mg of DNP-BSA dissolved in 1 ml of physiological saline containing 0.5% Evans blue was intravenously administered to induce an allergic reaction. did. Thirty minutes after the induction, Evans blue exuded in the sensitized part of the back skin was extracted with 5 ml of formamide, and the concentration was measured by the absorbance at 620 nm to determine the strength of the allergic reaction. The result is shown in FIG.

According to this, the groups A and B to which the tea extract and the enzyme-treated hesperidin were administered alone, and the group C to which the tea extract and the enzyme-treated hesperidin were mixed and administered were significantly different from the control group D. Was recognized. Furthermore, C group is A
A significant difference was observed between the groups and group B. This indicates that the antiallergic effect was enhanced by the synergistic effect of the beet extract and the enzyme-treated hesperidin.

From the above test results, it was confirmed that the actual allergic symptom can be more effectively reduced by simultaneously adding hesperidin in addition to the component for suppressing the release of the chemical mediator. Therefore, the practice of the present invention provides an effective antiallergic food and drink.

[0031]

[Brief description of drawings]

FIG. 1 shows the inhibitory effect of the beet extract and enzyme-treated hesperidin on allergic reactions in mouse auricles.

FIG. 2 shows the inhibitory effect of the beet extract and enzyme-treated hesperidin on the allergic reaction in the dorsal skin of rats.

─────────────────────────────────────────────────── ─── Continuation of front page (51) Int.Cl. ⁷ Identification code FI theme code (reference) A61K 31/352 A61K 35/78 C 4C084 35/78 H 4C086 K 4C088 Q 45/00 45/00 A61P 37 / 08 A61P 37/08 A23G 3/00 101 // A23G 3/00 101 A23L 1/06 A23L 1/06 2/00 FF term (reference) 4B014 GB06 GG09 GK12 GL03 4B016 LC07 LG01 LG02 LG05 LG16 LK02 LP02 4B017 LC03 LG01 LG02 LG14 LG15 LK06 LK16 LL09 LP01 LP06 4B018 LB01 LB08 MD07 MD23 MD52 MD59 MD61 ME07 MF01 MF12 4B041 LC10 LD01 LK05 LK27 LK29 LK32 LP05 4C084 AA19 MA02 MA16 MA52 MA16 MA52 NA14 ZB131 4C086 AA52 MA14 MA08 MAAMA NAA02 MA14 MA04 MA08 MAB02 MA08 MAB02 MA04 MA08 MAA02 CA03 MA16 MA52 NA14 ZB13

Claims (5)

[Claims] 1. An antiallergic food or drink containing a chemical mediator release inhibitor and hesperidin and / or enzyme-treated hesperidin. 2. The anti-allergic food and drink according to claim 1, wherein hesperidin and / or enzyme-treated hesperidin is extracted from citrus fruits. 3. The antiallergic food or drink according to claim 2, wherein the citrus fruits are one or more selected from lemon, orange, grapefruit, mandarin orange, kumquat, zelkova and yuzu. 4. The anti-oxidant according to any one of claims 1 to 3, wherein the chemical mediator release inhibiting substance is one kind or two or more kinds selected from a tea extract, a rose petal extract, an apple extract and a perilla extract. Food and drink for allergies. 5. The tea extract is 0.01 to 1% by weight, and hesperidin and / or enzyme-treated hesperidin is 0.005 to 0.5% by weight.
Foods and drinks for anti-allergic products.