JP2006008529A - Composition for inhibiting fibrin formation - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a composition for inhibiting fibrin formation, which is useful for various foods, and a food and a beverage containing the composition, since although the first ranking of Japanese cause of death is malignant tumors (cancer), the second ranking and the third ranking are heart diseases and cerebrovascular disorders belonging to thrombotic diseases, both the causes of death of the second ranking and the third ranking are comparable with that of the malignant tumors of the first ranking and thrombus is an important factor of cause of death, medicines such as aspirin, heparin, etc., are used in order to prevent formation of thrombus, however, they do not exhibit conspicuous effect on thrombus removal and cause serious adverse effects, recently it is noticed that diseases are prevented through eating habits but not treatment by medicines and a component or a food component having a function for modulating or activating physical constitution is studied. <P>SOLUTION: The composition for inhibiting fibrin formation comprises fruit or juice of Emblica officinale or its extract. The composition for inhibiting fibrin formation is obtained by treating fruit or juice of Emblica officinale or its extract with an enzyme. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a fibrin formation-inhibiting composition containing Amler fruit, fruit juice or an extract thereof, and a food or drink containing the same.

The first cause of death in Japanese is malignant new tumor (cancer), but the second and third are both heart disease and cerebrovascular disease which belong to thrombotic disease. Together, both cause death comparable to the first malignant new tumor, and thrombosis is an important cause of death.
The formation of blood clots is a mechanism that works to prevent blood vessels from being damaged due to some cause and the risk of blood leaking from these damaged parts, such as changes in blood components, abnormal blood flow, and vascular wall properties. Changes are closely involved. In other words, if there is a blood vessel that has been damaged in some way, platelets adhere and aggregate at the damaged portion to form an aggregate and try to prevent bleeding. Furthermore, platelets release a substance that activates a coagulation factor present in blood by aggregation of the platelets themselves, and promote thrombus formation into a stronger thrombus. There are many coagulation factors, and they have a complex activation mechanism in which one enzyme proceeds by a cascade reaction that activates the next enzyme. Among them, thrombin plays a central role in blood coagulation by catalyzing the formation of fibrin from fibrinogen and perhaps more importantly acting as the most potent activator of platelets. It is the last blood enzyme. In addition, some coagulation factors are directly activated by wounds or damaged tissues, and coagulation proceeds in many ways. However, there are various substances in the blood that suppress the progress of coagulation, and the abnormal increase in coagulation is suppressed.

In the treatment of thrombosis, research and development of antithrombotic agents and thrombus formation preventive agents that suppress the formation of thrombus and thrombolytic agents that dissolve the generated thrombus are mainly conducted.
Antithrombotic agents include antiplatelet agents and anticoagulants. Antiplatelet agents are intended to suppress the function of platelets involved in the early stages of thrombus formation, and many orally administrable drugs such as aspirin have been developed. It is used for prevention of recurrence of infarction and the like, and prevention of obstruction after various bypass operations, and is used as a prophylactic agent for thrombus formation rather than a therapeutic agent for thrombosis. As anticoagulants, heparin, which acts by promoting inhibition of thrombin by antithrombin III, and warfarin, an oral anticoagulant coumarin derivative, are used clinically. Warfarin blocks thrombin generation by inhibiting posttranslational vitamin K-dependent γ-carboxylation in prothrombin synthesis. However, heparin must be administered parenterally, which functions as a cofactor for antithrombin III and therefore has no effect without this inhibitor. Warfarin exerts its effects very slowly and individual doses must be tried and adjusted frequently. None of these anticoagulants are specific to thrombin, they also inhibit other serine-proteases, both of which can induce bleeding if the dosage is not adjusted correctly. Recently, eicosapentaenoic acid (EPA), prostacycline (PG12) derivatives and the like have been commercialized. However, since these drugs have no specificity, they may affect parts other than the thrombus in the living body, and may cause bleeding or the like when remaining in the living body. In addition, antithrombotic activities such as hirudin, synthetic antithrombin, and ticlopidin have been reported, but have not yet been put into practical use.
As a thrombolytic agent, a plasminogen activator (plasminogen activator) such as streptokinase or urokinase is intravenously injected into a patient in which a thrombus has been generated to activate the thrombolytic system in the body. Is commonly used. The effect of dissolving thrombus has been proved in many clinical experiments, but, like antithrombotic agents or antithrombotic agents, it has no specificity for thrombus and has side effects such as general bleeding during the treatment of thrombus. is there. Also, tissue-type plasminogen activator (tPA) is considered to be an ideal thrombolytic agent because of its high selectivity for thrombus, but there are some differences as a result of actual application to clinical treatment. However, there were side effects such as general bleeding. In addition, since the half-life in the blood is very short and the duration of the drug is short, the dose must be large in order to maintain the drug in the body, so the treatment cost is much higher than that of conventional thrombolytic agents. There is a problem that it is expensive.

Although these medicines are used to prevent the formation of blood clots, they do not show a significant effect on thrombus removal and induce serious side effects. Research on ingredients or food ingredients having a function of preventing or regulating or activating the constitution has also attracted attention.
As food ingredients, materials such as polyunsaturated fatty acids, glucosamine, and onion thin skin (see, for example, Patent Document 1) are known, but there are problems with flavor, properties, etc., and they cannot be widely applied to foods. It was.
In addition, recently, a patent for a kiwifruit extract (for example, see Patent Document 2) has been published, but there is a drawback that the activity in the neutral range is weak.
Furthermore, nattokinase (see, for example, Patent Document 3) is well known, but nattokinase has a thrombolytic effect, but also contains vitamin K that contributes to the production of coagulation factors.

JP 2002-171934 A (2nd page) JP 2003-171294 A (page 2-5) JP 2004-65047 A (page 3)

  An object of the present invention is to provide a fibrin formation-inhibiting composition that can be used for a wide range of foods and drinks and foods and drinks containing the same.

  As a result of diversified research and studies for the purpose of searching for fibrin formation-inhibiting components using various natural plants, the present inventors were excellent in Amler fruits, fruit juices, extracts thereof, and extracts of enzyme-treated products thereof. The present invention was completed by finding that it has an inhibitory effect on fibrin formation.

The fibrin formation-inhibiting composition containing the Amler fruit, fruit juice or extract thereof obtained in the present invention suppresses fibrin formation from fibrinogen by thrombin at the final stage of thrombus formation based on the results of the fibrin formation inhibition test. It turns out that an effect is high.
In particular, Amler is derived from a natural plant that has been used for daily diets in India and China, and unlike conventional drugs, it is safe without side effects that cause bleeding in the body.
The present invention uses a fibrin formation-inhibiting composition containing Amler fruit, fruit juice or an extract thereof in various foods and beverages, pharmaceuticals, etc., and suppresses the formation of thrombus, thereby causing cerebral hemorrhage, cerebral infarction, myocardial infarction, artery Cardiovascular diseases such as sclerosis and coronary artery disease can be prevented.

  Amler used in the present invention is the scientific name: Emblica officinale or Philanthus embrica, which is a sub-tree of deciduous trees belonging to the genus Euphorbiaceae, from the Indian region to southern Malaysia and China. It is distributed over the country, and India is considered the origin. In addition, each region or language has its own unique name, such as citrus, oil sweets, Satsuma mushrooms, Emblic Mirobaran, Armala Key, Melaka tree, Malacca tree, Indian Gooseberry, Aronra, Amira, Amiraki, Amira Cattra, Nerikai, It is also called Neruri, Tasha, Kayuraka, Kemuraka, Nakhon Pong and others.

In the present invention, fruit is used as the site of Amler. The form is not particularly limited, and any of immature fruit, ripe fruit, dried fruit, fruit juice, fruit juice powder, and the like may be used.
In the case of fruit juice or fruit juice powder, it can be used as it is, but when a product containing a water-insoluble component such as fresh fruit or dried fruit is used, it is preferable that the water-insoluble component is removed by extraction.
At the time of extraction, when using fresh fruits, it is preferable to use seeds that have been crushed and homogenized with a mixer or the like in order to increase extraction efficiency, with or without the addition of water.
When using a dried fruit, it is preferable to grind | pulverize so that it may become a particle size of 40 mesh or less, in order to improve extraction efficiency.

The extraction method is not particularly limited, such as extraction solvent and extraction temperature, and water, base, acid, and other hydrophilic solvents can be used as the extraction solvent. The hydrophilic solvent is preferably a lower alcohol such as methyl alcohol, ethyl alcohol, n-propyl alcohol, isopropyl alcohol or butyl alcohol, and acetone from the viewpoint of operability and extraction efficiency. Particularly preferred is water, base, or acid.
When an acid or base is used as the extraction solvent, it is preferable to neutralize the extract. The salt produced by the neutralization reaction can be removed by a known method such as dialysis or gel filtration. When water is used as the extraction solvent, the neutralization reaction as described above is not necessary, and it is not necessary to remove the generated salt. Therefore, it is more preferable to use water.
The acid used at this time is not particularly limited, and most acids can be used, but one kind selected from hydrochloric acid and sulfuric acid or a combination of both is preferred.
Further, the base is not particularly limited, and most of the bases can be used, but preferably one kind selected from sodium hydroxide and potassium hydroxide or a combination of both.
The concentration of the acid or base used for the extraction is not particularly limited and varies depending on the strength of the acid or base, but from the viewpoint of operability, the concentration of 0.01 to 0.5 mol is used. preferable.

In the above extraction, since the yield and flavor can be improved by performing an enzyme treatment and a highly effective product can be obtained, it is preferable to perform the enzyme treatment before the extraction. The pH at the time of enzyme treatment can be appropriately selected using the optimum pH and pH stability of the enzyme used as an index. In addition, the temperature at the time of treatment can be appropriately selected using as an index the optimum temperature and temperature stability of the enzyme used. The enzyme used for the enzyme treatment of the present invention is not limited, but is not particularly limited as long as it is used for the food industry. Pectinase, cellulase, hemicellulase, α-amylase, glucoamylase, maltotrio hydrolase, selected β- amylase, transglucosidase, lipase, protease, glutaminase, nuclease, deaminase, dextranase, glucose oxidase, lactase, tannase, chlorogenic acid esterase, pullulanase, trypsin, papain, from rennet, phospholipase A _2, etc. One type or two or more types can be used in combination. Preferably, one kind or two or more kinds selected from pectinase, cellulase, hemicellulase, protease, chlorogenic acid esterase and tannase can be used in combination. Although the usage-amount of an enzyme is not specifically limited, Although it changes also with the kind of enzyme, it is preferable to use 0.05-2.0% with respect to Amla. Further, in the above extraction, it is preferable to repeat the extraction step once or more for the extraction residue, since the extraction rate is improved and the yield is improved. The solvent used for extraction in this case may be the same, or another solvent may be used.

The above-mentioned fruit juice or extract can be used as it is, but it is preferable to remove insoluble substances by filtration or centrifugation, since the effect of inhibiting fibrin formation is enhanced and the application range is widened.
It is preferable to recover the precipitate obtained by adding ethanol after removing the insoluble substance as it is or after concentrating the fruit juice or the extract, since the effect of inhibiting fibrin formation is further enhanced. Although it does not specifically limit as a density | concentration of ethanol, 20-80% is preferable from the point of an effect, and 60-80% is still more preferable.

Further, a precipitate obtained by adding ethanol and purifying it using chromatography or a column is preferable because a fraction having a higher fibrin formation inhibitory effect can be obtained. Chromatography and column are not particularly limited, but ion exchange chromatography, gel filtration chromatography, hydrophobic chromatography, adsorption column chromatography, affinity chromatography, reverse phase column chromatography, ion exchange column, gel filtration Columns, hydrophobic columns, and reverse phase columns can be used. Gel filtration chromatography or gel filtration column is desirable from the viewpoint of purification effect.The extract can be used as it is, but if necessary, it can also be used after dry powdered by means such as spray drying or freeze drying. Is possible.

  In the present invention, the fibrin formation inhibitory effect is obtained, for example, by adding 300 microliters of a fibrin formation inhibitory composition to 3 ml of 0.7% fibrinogen test solution and then adding 300 microliters of thrombin test solution (10 U / ml), It can be confirmed by fibrin formation and coagulation, measuring the coagulation weight, and examining the fibrin formation inhibition rate. In the present application, the inhibition rate is usually 20% or more, preferably 30% or more.

The fibrin formation-inhibiting composition of the present invention can be applied to foods and drinks, pharmaceuticals, feeds, and the like, and preferably foods and drinks that can be easily consumed by humans.
The food and drink in the present invention is not particularly limited as long as it is a form that can be taken orally, such as a solution, suspension, powder, or solid molded product. More specifically, instant noodles, retort foods, canned foods, microwave foods, instant soups and miso soups, freeze-dried foods, soft drinks, fruit juice drinks, vegetable drinks, soy milk drinks, coffee drinks, tea drinks Beverages such as powdered beverages, concentrated beverages, nutritional beverages, alcoholic beverages, bread, pasta, noodles, cake mixes, flour products such as fried flour and bread crumbs, rice cakes, caramel, chewing gum, chocolate, cookies, biscuits, cakes, Sweets such as pies, snacks, crackers, Japanese sweets, desserts, sauces, processed tomato seasonings, flavor seasonings, cooking mixes, sauces, dressings, soups, curry and stew seasonings, processing Fats and oils such as butter, margarine and mayonnaise, milk beverages, yogurts, lactic acid bacteria beverages, ice creams, chestnuts Agricultural processing of dairy products such as mussels, frozen foods, processed fishery products such as fish ham and sausages, marine products, processed livestock products such as livestock ham and sausages, canned agricultural products, jams and marmalades, pickles, boiled beans and cereals Products, nutritional foods, tablets, capsules and the like.

In this invention, when processing to a fibrin formation inhibitory composition or food-drinks etc., various nutrient components can be strengthened.
Nutritional ingredients that can be strengthened include vitamins such as vitamin A, vitamin B ₁ , vitamin B ₂ , vitamin B ₆ , vitamin B ₁₂ , vitamin C, vitamin D, vitamin E, niacin (nicotinic acid), pantothenic acid, folic acid, Essential amino acids such as lysine, threonine and tryptophan, minerals such as calcium, magnesium, iron, zinc and copper, and for example, α-linolenic acid, EPA, DHA, evening primrose oil, octacosanol, casein phosphopeptide (CPP), Casein calcium peptide (CCP), water-soluble dietary fiber, insoluble dietary fiber, substances that contribute to human health, such as oligosaccharides, and one or more useful substances approved as other foods and food additives Can be used.

  EXAMPLES Hereinafter, although an Example demonstrates this invention in detail, the following Example does not limit the scope of the present invention.

(Example 1) Preparation 1 of a fibrin formation inhibiting composition
Amla dried fruit was pulverized to 40 mesh or less, 2 liters of distilled water was added to 80 g of the powder, and extracted at 55 ° C. for 3 hours. Then, it centrifuged (3000 rpm, 10 minutes), the supernatant was filtered, and the extract and the residue were isolate | separated. Distilled water (2 liters) was added to the residue and extracted again under the same conditions. The extracts were combined and then lyophilized to obtain 35.0 grams of the fibrin formation inhibiting composition A of the present invention. The yield was 43.8%.

(Test Example 1) Confirmation of fibrin formation inhibitory effect-1
The fibrin formation inhibitory effect of the fibrin formation inhibitory composition of the present invention was examined using a fibrinogen test solution and a thrombin test solution to determine the proportion of fibrin formation.
To a test tube, add 300 microliters of a fibrin formation inhibitory composition A obtained in Example 1 diluted to a constant concentration with physiological saline to 3 ml of 0.7% fibrinogen test solution, and then at 37 ° C. for 3 minutes. After homogenization, 300 microliters of thrombin test solution (10 U / ml) was added to coagulate fibrin. The coagulated weight was measured, and the fibrin formation inhibition rate was determined by the following formula.
Fibrin formation inhibition rate (%) = (total solution weight−coagulation weight) / total solution weight × 100
At this time, physiological saline was used instead of the fibrin formation inhibitory composition as a control, and the fibrin formation inhibition rate was measured by the same method.
In order to confirm the relationship between the concentration of the fibrin formation inhibitory composition of the present invention and the fibrin formation inhibition rate, the solid content concentration of 0 (control), 10, 25, 40 mg / ml of the fibrin formation inhibitory composition of the present invention is used. The inhibition rate was measured using the product. The results are shown in Table 1 below.

  From the results of Table 1 above, it was confirmed that the fibrin formation-inhibiting composition of the present invention showed a high inhibitory effect on fibrin formation in the final process of thrombus formation. It was also confirmed that the fibrin formation inhibition rate increased proportionally by increasing the extract concentration.

(Example 2) Preparation 2 of a fibrin formation inhibitory composition
Amlar dried fruits were crushed to 40 mesh or less, 2 liters of distilled water was added to 100 grams of the powder, 0.1 grams of pectinase and 0.1 grams of tannase were further added, and the mixture was extracted at 55 ° C. for 2 hours. Thereafter, the enzyme was inactivated at 90 ° C. for 30 minutes. Thereafter, the mixture was centrifuged (3000 rpm, 10 minutes), the supernatant was filtered, and the filtrate was spray-dried to obtain 45 g of the fibrin formation inhibiting composition B of the present invention.

(Example 3) Preparation of fibrin formation inhibitory composition 3
Amla dried fruit was pulverized to 40 mesh or less, 2 liters of distilled water was added to 80 g of the powder, and extracted at 55 ° C. for 3 hours. Then, it centrifuged (3000 rpm, 10 minutes), the supernatant was filtered, and the extract and the residue were isolate | separated. Distilled water (2 liters) was added to the residue, and extraction was repeated once more under the same conditions. The extracts were combined and concentrated under reduced pressure to 200 ml. Ethanol was added to this concentrated liquid to prepare 250 ml (final ethanol concentration 20%), and then allowed to stand at 4 ° C. for 24 hours to precipitate insoluble components. The supernatant was separated and removed by centrifugation (3000 rpm, 10 minutes), and the precipitate was lyophilized to obtain 8.5 g of a fibrin formation-inhibiting composition C of the present invention.
In addition, ethanol was added to the supernatant having a final ethanol concentration of 20% to precipitate the ethanol to a final concentration of 40%, and the same procedure was repeated for 4.6 g of the fibrin formation inhibiting composition D of the present invention. Thus, the final concentration of ethanol was set to 60% and further to 80% to obtain a precipitate, and thus fibrin formation-inhibiting compositions E1.3 g and F2.4 g of the present invention were obtained.

(Test Example 2) Confirmation of fibrin formation inhibitory effect-2
For the fibrin formation inhibitory composition B obtained in Example 2 and the fibrin formation inhibitory compositions CF obtained in Example 3, each was diluted with physiological saline and tested at a sample concentration of 10 mg / ml. The fibrin formation inhibitory effect was confirmed in the same manner as in Example 1.
Moreover, the sample was similarly prepared about the supernatant component in 60-80% ethanol in Example 3, and the fibrin formation inhibitory effect was confirmed. The results are shown in Table 2.

  From the results shown in Table 2 above, it was found that the fibrin formation-inhibiting fraction was most active in the ethanol precipitation fraction of 60-80% ethanol precipitation.

(Example 4) Preparation of beverage containing fibrin formation inhibiting composition Glucose 528g, fructose 85.4g, powdered citric acid 15.8g, sodium citrate 11.2g, calcium lactate 1.3g, magnesium chloride 1.3g, powdered natural Flavoring 13.2 g, vitamin C and 5.5 g of fibrin formation inhibition A 5.5 g obtained in Example 1 were added to make 11 liters, filled with 100 mL each in a dry heat sterilized 110 mL brown bottle, sealed with an aluminum cap, 120 Sterilized at 30 ° C. for 30 minutes to obtain 100 beverages containing a fibrin formation-inhibiting composition.

(Example 5) Preparation of vegetable juice mixed drink containing fibrin formation inhibitory composition Composition of 1 g of fibrin formation inhibitory composition B obtained in Example 2 and 3 g of guar gum degradation product (Sunfiber R; manufactured by Taiyo Kagaku Co., Ltd.) are commercially available. It was added, mixed and dissolved in 100 ml of the vegetable juice mixed beverage to obtain a vegetable fruit juice mixed beverage containing the fibrin formation-inhibiting composition of the present invention.

(Example 6) Preparation of fibrin formation-inhibiting composition-containing lactic acid bacteria beverage After 3% glucose was added to 15% skim milk and sterilized at 120 ° C for 3 seconds, 1% Lactobacillus casei (L. casei) was inoculated. After culturing at 37 ° C. to pH 3.6, 210 g of yogurt was obtained. On the other hand, 1 g of fibrin formation inhibitory composition C obtained in Example 3 was added to 100 g of sugar to obtain 790 g, and sterilized at 110 ° C. for 3 seconds to obtain syrup, and the obtained yogurt and syrup were mixed, After adding a fragrance | flavor, it homogenized (150 kg / cm < ² >) and filled the container, and the fibrin formation inhibitory composition lactic acid bacteria drink was obtained.

(Example 7) Preparation of cookie containing fibrin formation-inhibiting composition 4.0 g of diabetic nephropathy inhibiting composition D obtained in Example 3 and 200 g of commercially available cake mix powder were put in a container, and then 35 g of butter was added. , Mixed with Kiso. 25g of beaten egg was added to it and kneaded well until it became a smooth dough. The dough is taken out on a table on which the flour has been shaken, and the flour is further shaken and stretched to a thickness of 5 mm with a rolling pin, extracted with a round shape, and baked in an oven at 170 ° C. for 10 minutes, and about 5 g of this invention. Obtained a cookie containing a fibrin formation-inhibiting composition.

(Example 8) Preparation of fibrin formation inhibitor-containing food (tablet confectionery) Fibrin formation inhibitory composition E50 g obtained in Example 3, lactose 30 g, DHA-containing powdered oil (Suncoat DY-5; manufactured by Taiyo Chemical Co., Ltd.) 12 g, 4 g of sucrose fatty acid ester, and 4 g of yogurt flavor were mixed, and tableted so that one tablet would be 300 mg to obtain a food and drink (tablet cake) containing the fibrin formation inhibitory composition of the present invention.

(Example 9) Preparation of fibrin formation-inhibiting gum A chewing gum comprising 20 g of gum base, 60 g of sugar, 18.9 g of crystalline glucose, 1 g of fragrance, and 0.1 g of fibrin formation inhibitory composition E obtained in Example 3 was prepared by a conventional method. Thus, a fibrin formation-inhibiting composition-containing gum was obtained.

Examples of the present invention and the target product are as follows.
(1) A fibrin formation-inhibiting composition comprising Amlar's fruit, fruit juice or an extract thereof.
(2) The fibrin as described in (1) above, wherein the extract of Amlar fruit or fruit juice is extracted from Amlar fruit or fruit juice with water, base, acid, or hydrophilic solvent. Formation inhibiting composition.
(3) The fibrin formation inhibitory composition according to (1) or (2) above, wherein the extract of Amlar fruit or fruit juice is extracted from Amlar fruit or fruit juice with water.
(4) The fibrin formation-inhibiting composition according to any one of (1) to (3), wherein Amler fruit, fruit juice, or an extract thereof is treated with an enzyme.
(5) Amlar fruit, fruit juice or extracts thereof are extracted by enzyme treatment using one or more selected from pectinase, cellulase, hemicellulase, protease, chlorogenic acid esterase and tannase. The fibrin formation inhibiting composition according to any one of (1) to (4) above.
(6) The fibrin formation-inhibiting composition as described in any one of (1) to (5) above, wherein Amler fruit, fruit juice, and extracts thereof are fractionated with ethanol.
(7) The fibrin formation-inhibiting composition according to any one of (1) to (5), wherein the Amler fruit, fruit juice, and an extract thereof are fractionated as a precipitation component with ethanol.
(8) The fibrin formation-inhibiting composition according to (7), wherein the ethanol concentration during fractionation with ethanol is 20 to 80%, and is a precipitate fraction thereof.
(9) The fibrin formation-inhibiting composition according to any one of (7) and (8) above, wherein the ethanol concentration during fractionation with ethanol is 60 to 80% and is a precipitate fraction thereof.
(10) The fibrin formation-inhibiting composition according to any one of (1) to (9), wherein the Amler fruit, fruit juice, and an extract thereof are purified by chromatography or a column.
(11) Chromatography and column for purification are ion exchange chromatography, gel filtration chromatography, hydrophobic chromatography, adsorption column chromatography, affinity chromatography, reverse phase column chromatography, ion exchange column, gel filtration column The composition for inhibiting fibrin formation according to (10) above, which is a hydrophobic column or a reverse phase column.
(12) The fibrin formation-inhibiting composition according to (10), wherein the chromatography or column for purification is gel filtration chromatography or gel filtration column.
(13) A food or drink comprising the fibrin formation-inhibiting composition according to any one of (1) to (12).
(14) A pharmaceutical comprising the fibrin formation-inhibiting composition according to any one of (1) to (12).
(15) A feed comprising the fibrin formation inhibiting composition according to any one of (1) to (12).

  The fibrin formation-inhibiting composition containing the Amler extract obtained in the present invention is highly effective in suppressing fibrin formation from fibrinogen by thrombin at the final stage of thrombus formation, and is used for various foods and beverages, pharmaceuticals, etc. By suppressing the formation of thrombus, cardiovascular diseases such as cerebral hemorrhage, cerebral infarction, myocardial infarction, arteriosclerosis and coronary artery disease can be prevented.

Claims (5)

A fibrin formation-inhibiting composition comprising Amlar fruit, fruit juice or an extract thereof. 2. The fibrin formation-inhibiting composition according to claim 1, wherein Amlar fruit, fruit juice or an extract thereof is treated with an enzyme. The composition for inhibiting fibrin formation according to claim 1 or 2, wherein the extract of Amla fruit or fruit juice is extracted from Amler fruit or fruit juice with water, a base, an acid, or a hydrophilic solvent. The fibrin formation-inhibiting composition according to any one of claims 1 to 3, wherein Amlar's fruit, fruit juice and extracts thereof are fractionated with ethanol. A food or drink comprising the fibrin formation-inhibiting composition according to any one of claims 1 to 4.