JP2006335721A - Stiffened shoulders improving composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a stiffened shoulders improving composition, widely usable for food and drink, medicinal supplement, medicine and the like, because of being high in safety and practicability in addition to having superior stiffened shoulders improving effect. <P>SOLUTION: The stiffened shoulders improving composition is characterised by containing at least one selected from the group consisting of amla fruit, amla fruit juice, an extract of the amla fruit and an extract of the amla fruit juice, as an effective component. Amla is a plant having a scientific name of Emblica officinale or Phyllanthus embilica, and thought to be originated from India. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a stiff shoulder improving composition containing Amler fruit, fruit juice, and the like, and foods and drinks, quasi drugs and pharmaceuticals containing the same.

  Causes of stiff shoulders are mainly caused by blood flow disturbances caused by the same or unreasonable posture for a long time (desk work, driving a car, etc.), excessive cooling in summer, and lack of exercise. As blood circulation deteriorates, oxygen and nutrients do not spread throughout the body, and the function of the cell decreases. When cell function decreases, basal metabolism decreases and body heat production decreases. Therefore, the method of examining the body temperature of the shoulder is often used to check the symptoms of stiff shoulders. The standard for normal body temperature is 36 ° C or higher when getting up and 36.5 ° C or higher at the highest evening. However, in recent years, there are an increasing number of people who suffer from hypothermia, and it is clearly stated in medical books that autonomic dysfunction occurs when the body temperature is around 35.5 degrees constantly. .

  Massage is well known as a method for preventing and improving stiff shoulders due to blood flow irregularities. This is a method of increasing blood flow by mechanically stimulating the skin, but in order to obtain an effect, it is necessary to regularly perform massage for several minutes or more, and it is difficult to make it a habit. Therefore, a composition for improving peripheral blood flow for external or internal use that can be applied more simply is preferred and used.

  Many foods and food ingredients that have the potential to improve blood flow have been reported so far, and specific examples thereof include plum dried, plum extract (for example, see Patent Document 1), black vinegar (for example, Patent Document 1) and Tat soba. However, depending on the symptoms and the patient, the effect may not always be significant, and a safe and excellent composition for improving shoulder stiffness that has a peripheral blood flow improving action has been desired.

JP-A-11-228561

  By the way, even if a food / food ingredient that can be expected to have a stiff shoulder improvement effect is found, it cannot be widely applied to foods or the like if there is a problem with flavor or properties. Therefore, from the viewpoint of practicality, it is desirable that the flavor, properties, etc. have few difficulties. Furthermore, from the viewpoint of safety, it is desirable that there is no risk of inducing strong side effects even if a large amount is ingested.

  The present invention has been made in view of the above-mentioned problems, and its purpose is to have an excellent shoulder stiffening improvement effect, and it is widely used in foods and drinks, quasi drugs, pharmaceuticals, etc. because of its high safety and practicality. The object is to provide a composition for improving the stiffness of the shoulder. Another object of the present invention is to provide a food / beverage product, a quasi-drug, and a pharmaceutical product that contain the excellent composition for improving stiff shoulders.

  Therefore, the inventors of the present application have newly found that the fruit and fruit juice of a plant called “Amler” have an excellent shoulder stiffening improving effect. Accordingly, the inventors of the present application have further developed this new knowledge and completed the following invention.

  That is, the invention described in claim 1 is characterized in that it contains at least one selected from the group consisting of Amler fruit, Amler fruit juice, Amler fruit extract and Amler fruit extract as an active ingredient. The gist is a composition for improving the stiffness of the shoulders. This composition is derived from a natural plant that has been ingested by humans over a long period of time, and even if ingested in a large amount, it does not cause strong side effects and is highly safe. In addition, Amler has a sour taste, but there are few difficulties with respect to flavor, and there are also few difficulties with respect to properties. Therefore, the composition has high practicality and can be widely used for foods and drinks, quasi drugs, pharmaceuticals, and the like.

  Invention of Claim 2 is what extracted at least 1 selected from the group which consists of an extract of Amler fruit, Amler fruit juice, Amler fruit, and Amler fruit juice in Claim 1 with a non-organic solvent. Is the gist.

  The gist of the invention described in claim 3 is that, in claim 1 or 2, a fraction obtained by using an organic solvent of the extract is contained as the active ingredient.

  Invention of Claim 4 contains the fraction obtained by refine | purifying what decomposed | disassembled and processed the said extract with the enzyme in any one of Claim 1 thru | or 3 as said active ingredient This is the gist.

  The gist of the invention described in claim 5 is that, in claim 4, the enzyme is a hydrolase.

  The gist of the invention described in claim 6 is a food or drink comprising the shoulder stiffness improving composition according to any one of claims 1 to 5.

  The gist of the invention described in claim 7 is a quasi-drug containing the shoulder-shoulder improving composition according to any one of claims 1 to 5.

  The gist of the invention described in claim 8 is a pharmaceutical comprising the shoulder stiffness improving composition described in any one of claims 1 to 5.

  The “shoulder stiffness improving effect” in the shoulder stiffness improving composition of the present invention containing an ingredient derived from Amler as an active ingredient can be evaluated by measuring the body temperature of the shoulder using thermography. Body temperature before test and post-test body temperature can be detected by thermography, and if an increase in body temperature is confirmed by obtaining and comparing the average value of body temperature per fixed area of the shoulder, it can be judged that the effect of improving shoulder stiffness has been recognized. it can.

  It can also be evaluated by a technique using a blood vessel model as described below. That is, the blood obtained by adding the composition for improving stiff shoulders of the present invention to the collected blood is used as test blood, and the blood that is not added is used as control blood. Using Blood MC-6 (both manufactured by Hitachi Haramachi Electronics Co., Ltd.), Blood 6-7, which is a microfabricated flow channel of the blood vessel model, is allowed to flow by 20 cm water column difference. Then, the time for each blood to pass through the flow path is obtained as a blood flow passage time, and by comparing the blood flow passage time of the test blood with the blood flow passage time of the control blood, the effect of improving the shoulder stiffness by improving the peripheral blood flow Can be evaluated. In this comparison, if the blood flow passage time of the test blood is shorter than the blood flow passage time of the control blood, it can be determined that the effect of improving the shoulder stiffness by the peripheral blood flow improvement has been recognized.

  Therefore, according to the inventions according to claims 1 to 5, in addition to having an excellent shoulder stiffening improvement effect, the shoulder stiffness that can be widely used for foods and drinks, quasi drugs, pharmaceuticals, etc. because of its high safety and practicality. An improved composition can be provided.

  Moreover, according to invention of Claim 6 thru | or 8, the food-drinks, quasi-drug, and pharmaceutical which contain said outstanding shoulder-stiffness improvement composition can be provided, respectively.

  Hereinafter, a stiff shoulder improving composition of an embodiment embodying the present invention, a food and drink, a quasi-drug, and a pharmaceutical containing the same will be described in detail.

  The stiff shoulder in the present invention is a general term for unpleasant symptoms such as stiffness, tension, weight, pain, dullness in the periphery of the shoulder. Among these, only one symptom appears and a combination of two or more symptoms appears. Including cases.

  The “Amler” used in the composition for improving stiff shoulders of the present invention is a plant having the scientific name of Emblica officinale or Philanthus embrica. Amler is a deciduous sub-tree that belongs to the genus Euphorbiaceae, and is distributed from India to the Malaysian region and southern China, and India is considered the origin. In addition, Amler has a unique name for each region or language, for example, citrus, oil sweets, satsuma mushrooms, embrick milobaran, armaraki, malach tree, malaka tree, indian gooseberry, aronra, amira. , Amiraki, Amira Cattra, Nerikai, Neruri, Tasha, Kayuraka, Kemuraka, Nakhon Pong and others.

  In the traditional Indian medicine "Ayurveda", Amler is listed as one of the three best fruits for preventing and treating all diseases. However, there has never been a specific report regarding the fact that Amler has a stiff shoulder improvement effect, and the present inventor has newly discovered this time after earnest research.

  Although it does not specifically limit as a site | part of Amler used for a stiff shoulder improvement composition, A fruit is used preferably. The form of the Amler fruit is not particularly limited, and any of an immature fruit, a fully ripe fruit, a dried fruit and the like may be used. The use of fruit juice obtained by squeezing the fruit is also preferable. The form of the fruit juice is not particularly limited, and may be either liquid or powder. The merit of using fruit juice is that it can be used as it is because the content of the water-insoluble component is small, and the step of removing the component can be omitted.

  In the case of using a product containing a water-insoluble component such as fresh fruit or dried fruit, it is preferable to remove the water-insoluble component by extraction in order to improve the stiff shoulder improvement effect.

  When using fresh fruits, after removing the seeds in advance, extraction is performed after adding water as necessary. In addition, in order to improve extraction efficiency, it is preferable to use what was crushed and homogenized with a mixer etc. as an extraction raw material. The same can be said basically for the case of using dried fruits, but in order to increase the extraction efficiency, it is preferable to grind the particles so as to have a particle size of 40 mesh or less. Fruit juice is also preferably used as an extraction raw material.

  The solvent and temperature conditions used for extraction are not particularly limited, and can be arbitrarily selected and set. As the extraction solvent, a non-organic solvent such as water, a base, or an acid, or an organic solvent such as a hydrophilic solvent or acetone can be selected. As the hydrophilic solvent, at least one selected from the group of lower alcohols consisting of methyl alcohol, ethyl alcohol, n-propyl alcohol, isopropyl alcohol and butyl alcohol is preferable from the viewpoint of operability and extraction efficiency. However, extraction with a non-organic solvent is preferable rather than extraction with an organic solvent, and it is particularly preferable to select one of water, a base and an 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. However, 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 most preferable to use water from the viewpoint of reducing man-hours and cost.

  The acid used at this time is not particularly limited, and most acids can be used. However, from the viewpoint of easy availability and operability, the use of hydrochloric acid or sulfuric acid, or the combined use of hydrochloric acid and sulfuric acid is preferred.

  In addition, the base is not particularly limited, and most bases can be used. However, the use of sodium hydroxide or potassium hydroxide or the combined use of sodium hydroxide and potassium hydroxide is preferred from the viewpoint of availability and operability.

  The concentration of the acid or base used for the extraction is not particularly limited before or after the extract is treated with the enzyme. Although it varies depending on the strength of the acid or base, from the viewpoint of operability and extraction efficiency, it is preferable to use 0.01 to 0.5 molar acid or base.

  In the above extraction, it is preferable to use an enzyme treatment together, and this treatment can improve the yield and flavor, and can obtain a component having a high effect of improving the shoulder stiffness. The enzyme treatment may be performed before extraction or at the time of extraction. The pH at which the enzyme treatment is performed can be appropriately set using the optimum pH and pH stability of the enzyme used as an index. Also, the temperature at which the enzyme treatment is performed can be appropriately set using the optimum temperature and temperature stability of the enzyme to be used as an index.

  The enzyme used for the enzyme treatment of the present invention is not particularly limited, but is preferably a hydrolase often used in the food industry. This is because this type of enzyme has been used and is preferable from the viewpoint of safety and the like. Specific examples of the enzyme include hydrolytic enzymes such as pectinase, amylase, protease, lipase, tannase, dextranase, cellulase, hemicellulase, trypsin, and papain. Among these, it is preferable to use one type selected from pectinase, protease, tannase and cellulase, or to use two or more types in combination. According to this, the extraction efficiency can be further improved. In addition, you may perform an enzyme process with respect to Amler fruit and Amler fruit juice.

  Further, in the above extraction, it is preferable to repeat the extraction step once or more for the extraction residue. According to this method, the extraction efficiency can be improved. The solvent used for extraction in this case may be the same or different.

  The above extract can be used as it is, but it is more preferable to remove the insoluble substances and the solvent by performing treatments such as filtration, centrifugation and fractional distillation. By performing such processing, the effect of improving the stiff shoulder is enhanced and the application range is widened.

  After removing the insoluble substances and the solvent, the fruit juice or the extract is directly or concentrated and then distributed using an organic solvent to obtain each solvent-soluble fraction. These solvent-soluble fractions are preferred because the effect of improving shoulder stiffness is further increased. Examples of the organic solvent include lower alcohols such as methyl alcohol, ethyl alcohol, n-propyl alcohol, isopropyl alcohol, and butyl alcohol, ethyl acetate, butyl acetate, diethyl ether, methyl ether, methyl isobutyl ketone, hexane, acetone, and chloroform. Can be used. Further, in order to increase the purity of the soluble fraction, partitioning with other hydrophobic solvents can be combined, but in this case, the use of ethyl alcohol is preferred. The concentration of these solvents is not particularly limited, but from the viewpoint of yield and effect, the final concentration is preferably 20% to 80% (v / v), and 20% to 60% (v / v). Further preferred.

  In order to further increase the purity, for example, purification by chromatography or column using a hydrophobic resin based on phenol, styrene, acrylic acid, epoxyamine, pyridine, methacryl or the like may be performed. . In that case, as an eluent after resin adsorption, for example, lower alcohols such as methyl alcohol, ethyl alcohol, n-propyl alcohol, isopropyl alcohol, butyl alcohol, and acetone can be used alone or as an aqueous solution.

  The extract and fraction can be used as they are, but if necessary, they can be used after being dried and powdered by means such as spray drying or freeze drying.

  The composition for improving the stiffness of the shoulder of the present invention is not particularly limited in the composition and shape, but when the composition for improving the stiffness of the shoulder on a daily basis or continuously is made into a composition and shape that can be applied to humans, The desired effect can be exhibited easily and reliably. Such a composition for improving shoulder stiffness can be used as a composition for internal use or a composition for external use.

  The shoulder-shoulder improving composition of the present invention can be widely applied to foods and drinks, quasi drugs, pharmaceuticals, and the like, but is particularly preferably applied to foods and drinks that can be easily consumed by humans.

  The food / beverage products in the present invention are not particularly limited as long as they can be taken orally, such as solutions, suspensions, powders, solid moldings and the like. Specific examples of food and drink include, for example, 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 Beverages, tea beverages, powdered beverages, beverages such as concentrated beverages, nutritional beverages, alcoholic beverages, bread products such as bread, pasta, noodles, cake mixes, fried flour, bread crumbs, rice cakes, caramel, chewing gum, chocolate, cookies, Seasonings such as biscuits, cakes, pie, snacks, crackers, Japanese confectionery, dessert confectionery, sauces, tomato processed seasonings, flavor seasonings, cooking mixes, sauces, dressings, soups, curry stew , Processed fats and oils, butter, margarine, mayonnaise and other fats, milk beverages, yogurts, lactic acid bacteria beverages, ice cream Milk products, creams and other dairy products, frozen foods, processed fish products such as fish ham and sausages, fish paste products, livestock processed products such as livestock ham and sausages, canned agricultural products, jams and marmalades, pickles, boiled beans, cereals And other processed agricultural products, nutritional foods, tablets, capsules and the like.

  The amount of intake of the composition for improving stiff shoulders of the present invention as a food or drink should be adjusted according to the disease state of the present invention, the body weight, age, constitution, physical condition, etc. of the sick, but generally the composition for improving stiff shoulders per day. Can be appropriately set in the range of 0.05 g to 20 g, preferably 0.1 g to 5 g. The above-mentioned food and drink can be taken in one to several times a day depending on the state of illness or food.

  In the present invention, various nutritional components can be strengthened when processing into a shoulder stiffness improving composition or a food or drink containing the same.

Nutritional ingredients that can be enhanced 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, tryptophan, minerals such as calcium, magnesium, iron, zinc, 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 other useful substances approved as foods and food additives The above can be used.

  The quasi-drugs and pharmaceuticals in the present invention refer to those prepared as oral preparations or parenteral preparations according to conventional methods using excipients and other additives suitable for oral or parenteral administration. Preferred quasi-drug and pharmaceutical embodiments are oral formulations, most preferred are oral solid formulations. This is because oral solid preparations can be easily taken and are convenient to store and carry.

  Examples of oral solid preparations include tablets, powders, fine granules, granules, capsules, pills, sustained release agents and the like. The oral solid preparation of the present invention comprises an appropriate pharmacologically acceptable carrier, excipient (eg starch, lactose, sucrose, calcium carbonate, calcium phosphate etc.), binder (eg starch, gum arabic, carboxymethylcellulose, Hydroxypropylcellulose, crystalline cellulose, alginic acid, gelatin, polyvinylpyrrolidone, etc.), lubricants (eg, stearic acid, magnesium stearate, calcium stearate, etc.), disintegrating agents (eg, carboxymethylcellulose, talc, etc.), etc. And solidifying by mixing.

  In addition, oral liquid preparations include pharmaceutically acceptable emulsions, solutions, suspensions, syrups, elixirs, etc., and generally used inert diluents such as purified water, The thing containing ethyl alcohol. The oral liquid preparation of the present invention may further contain adjuvants such as wetting agents and suspending agents, sweeteners, flavors, fragrances, preservatives and the like in addition to the stiff shoulder improving composition and diluent. Good.

  Formulations suitable for parenteral administration include poultices, poultices, coatings, extracts, plasters, spirits, suppositories, suspensions, tinctures, ointments, liniments, lotions, aerosols, Dosage forms such as injections are mentioned, but dosage forms of poultices, poultices, coating agents, extracts, plasters, spirits, suspensions, tinctures, ointments, liniments, lotions, aerosols Is preferred. Formulation can be performed by a known formulation technique, and appropriate additives can be added to the formulation. Pharmaceutical additives include excipients, binders, lubricants, disintegrants, fluidizers, suspending agents, emulsifiers, stabilizers, moisturizers, solvents, preservatives, solubilizers, dyes, and fragrances. In addition, a propellant and the like can be mentioned. The formulation additive may be appropriately selected within a range not impairing the effects of the present invention, and an appropriate amount may be added.

  The dose of the composition for improving stiff shoulders of the present invention is appropriately determined according to individual cases in consideration of the administration route, the symptoms of the disease, the age of the administration subject, sex, etc., but is usually about 40 mg / per adult. Day to 3 g / day, preferably 100 mg / day to 500 mg / day.

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

[Example 1] Preparation 1 of a shoulder stiffness improving composition
The dried Amler fruit was crushed and sieved to 40 mesh or less, 2 L of distilled water was added to 80 g of the powder, and extraction was performed at 55 ° C. for 3 hours. Thereafter, the extract was centrifuged (3000 rpm, 10 minutes), the supernatant was filtered, and the extract and the residue were separated. Distilled water (2 L) was added to the residue, and extraction was repeated once more under the same conditions. The extracts were combined and then lyophilized to obtain 35.0 g of a stiff shoulder improving composition A of the present invention. The yield was 43.8%.

[Example 2] Preparation of a shoulder stiffness improving composition 2
The dried Amler fruit was crushed and sieved to 40 mesh or less, 2 L of distilled water was added to 100 g of the powder, 0.1 g of pectinase and 0.1 g of tannase were added, and extraction was performed at 55 ° C. for 2 hours. Thereafter, the enzyme was inactivated at 90 ° C. for 30 minutes. Thereafter, the enzyme-treated solution was centrifuged (3000 rpm, 10 minutes), the supernatant was filtered, and the filtrate was spray-dried to obtain 45 g of a stiff shoulder improving composition B of the present invention.

[Test Example 1] Confirmation of stiff shoulder improvement 1
In order to confirm the shoulder stiffness improving effect of the shoulder stiffness improving composition of the present invention, changes in body temperature of human shoulders before and after ingestion of the shoulder stiffness improving composition were investigated.

(1) Subjects Six healthy men and women (3 men and 3 women) were selected as subjects.

(2) Measurement of shoulder body temperature Measurement of shoulder body temperature was performed using a medical thermography (TVS-700 ME). Moreover, the temperature was analyzed using thermal image analysis software (PE Professional), and the body temperature of the shoulder was measured. The measurement was carried out by measuring the body temperature before ingestion of the stiff shoulder improvement composition A and 3 hours after ingestion of the stiff shoulder improvement composition A.
The results are shown in Table 1.

(3) Results and Discussion By ingesting the composition A for improving stiff shoulders of the present invention, the body temperature increased in any subject, and the existence of stiff shoulder improving effects was demonstrated. The effect was confirmed in both men and women.

[Test Example 2] Confirmation of stiff shoulder improvement 2
Here, in order to confirm the shoulder stiffness improving effect of the shoulder stiffness improving composition of the present invention, the change in blood flow rate (μL / sec) when the shoulder stiffness improving composition was added to human blood was investigated.

(1) Blood collection method Using a vacuum blood collection tube (manufactured by Terumo Co., Ltd .: treated with heparin sodium), blood was collected from the normal cubital vein of a healthy subject in a sitting position. The obtained blood (test blood) was dispensed 1 mL at a time, and 4 μL each of a solution prepared by adjusting the shoulder stiffness improving composition B of Example 2 above with a physiological saline solvent to a final concentration of 20 μg / mL was added. And used for measurement. On the other hand, as a control blood (control), a solution to which 4 μL of physiological saline as a solvent was added was prepared and subjected to measurement in the same manner.

(2) Measurement of blood flow velocity The peripheral blood flow velocity was measured using MC-FAN (manufactured by Hitachi Haramachi Electronics Co., Ltd.). In addition, as a microfabricated flow path of a blood vessel model for allowing blood to pass, 8736 parallel grooves forming a fine groove having a flow path depth of 4.5 μm, a flow path width of 7 μm at the center of the depth, and a flow path length of 30 μm. A silicon single crystal substrate on which a microchannel array is arranged (Bloody 6-7; manufactured by Hitachi Haramachi Electronics Co., Ltd.) was used. And 100 microliters of blood was poured by 20 cm water column difference, and the whole blood passage time was measured as a peripheral blood flow passage time. At the same time, the state of blood flow was recorded with a microscope-video camera system. As the measurement values, the average value of all three measurements was used. The obtained peripheral blood flow passage time was corrected by setting the time required for 100 μL of physiological saline to pass through to 12 seconds. Based on this correction value, the peripheral blood flow velocity (μL / second) was obtained by calculation. The results are shown in Table 2.

(3) Results and Discussion In the control in which the shoulder stiffness improving composition A or B of the present invention was not added, the peripheral blood flow velocity was 1.52 μL / second, whereas the shoulder stiffness improving composition B of the present invention was added. In the test group, the peripheral blood flow velocity was 1.97 μL / sec. That is, since the peripheral blood flow velocity was increased by the addition of the shoulder stiffness improving composition B of the present invention, the existence of the shoulder stiffness improving effect was demonstrated. Incidentally, when the same test was performed using the shoulder stiffness improving composition A of Example 1, the same result was obtained.

[Example 3] Preparation of tablet containing shoulder stiffness improving composition A shoulder stiffness improving composition A, 10 g obtained in Example 1, 5 g of crystalline cellulose, 13.8 g of corn starch, 32.5 g of lactose, and 3.3 g of hydroxypropyl cellulose Mixed and granulated. To this granulated product, 1.0 g of magnesium stearate is added, mixed uniformly, and this mixture is pressure-molded with a rotary tableting machine to obtain a tablet containing the shoulder stiffness improving composition of the present invention having 130 mg per tablet. It was.

[Test Example 3] Confirmation of stiff shoulder improvement 2
Here, 6 females working at work using a personal computer were used as subjects, and either a stiff shoulder improving composition-containing tablet obtained in Example 3 or a tablet without a stiff shoulder improving composition (placebo) obtained in Example 3 was used between the work. Tablets were taken. The post-work effects were monitored for the following items: “improve shoulder stiffness”, “improve shoulder tension”, “improve shoulder weight” and “improve shoulder pain”. The evaluation criteria for the monitor were good +1, normal 0, and bad -1.

  On the other day, the same subject was also ingested with a tablet having a stiff shoulder improving composition and a tablet not containing the stiff shoulder improving composition (placebo), and a monitoring test was conducted in the same manner.

  The total score of each item of the above test was regarded as a comprehensive evaluation. The test results are shown in Table 3.

  As shown below, it was shown that the shoulder stiffness was improved and the overall symptoms of the shoulder were improved by the ingestion of the shoulder stiffness improving composition-containing tablet as compared with the ingestion of the shoulder stiffness improving composition-containing tablet.

[Example 4] Preparation of food containing stiff shoulder improvement composition (tablet confectionery) Stiff shoulder improvement composition A obtained in Example 1, 5 g, lactose 30 g, DHA-containing powdered oil (Suncoat DY-5; Taiyo Kagaku Co., Ltd.) 12 g, 4 g of sucrose fatty acid ester, and 4 g of yogurt flavor, and this mixture is pressure-molded using a rotary tableting machine, and 1 tablet is 300 mg of the present invention comprising the shoulder-shoulder improving composition-containing food and drink (tablet) Confectionery). In addition, as a comparative example for this, a food or drink (tablet confectionery) containing other components such as lactose was obtained by the same method, while not containing only the stiff shoulder improving composition.

  And as a result of performing a sensory test by these five kinds of tablet confectionery by five panelists, no significant difference was recognized in both color, smell and taste. In addition, when these two types of tablet confectionery were stored at room temperature for a long time (1 month, 3 months, 6 months), neither of them showed any noticeable changes in color, smell or taste, and both were stored. It was excellent in nature.

[Example 5] Preparation of a shoulder-improvement composition-containing beverage A shoulder improvement composition A obtained in Example 1, 5 g, 1/5 concentrated grapefruit transparent fruit juice 2.1 g, erythritol 30 g, citric acid crystals 2.5 g, citrus Trisodium acid 0.5 g, L-ascorbic acid 0.5 g, calcium lactate 1.93 g, CCP 0.15 g, and grapefruit flavor 1.0 were mixed and dissolved in water to make a total volume of 1000 mL. After filling it into a 100 mL bottle and sealing with a cap, it was sterilized by heating at 90 ° C. for 30 minutes to obtain a shoulder-shoulder improving composition-containing food or drink (beverage) of the present invention. In addition, as a comparative example for this, food and drink (beverage) containing other components was obtained by the same method, while not containing only the stiff shoulder improvement composition A.

  And as a result of performing a sensory test by these five kinds of beverages with respect to these two kinds of beverages, no significant difference was observed in any of color, smell and taste. In addition, when these two types of beverages were stored in a refrigerator for a long time (1 month, 3 months, 6 months), no significant changes were observed in color, smell, and taste in either of them, and all of them were preserved. It was excellent.

[Example 6] Preparation of a shoulder stiffness improving composition-containing beverage (vegetable juice mixed beverage) Shoulder stiffness improving composition A obtained in Example 1, 0.2 g, guar gum decomposition product (Sunfiber R; manufactured by Taiyo Kagaku Co., Ltd.) 3 g was added to, mixed and dissolved in 100 mL of a commercially available vegetable juice mixed beverage to obtain a stiff shoulder improving composition-containing food or beverage (vegetable juice mixed beverage) of the present invention. Moreover, the food / beverage products (vegetable juice mixed drink) which do not contain a shoulder stiffness improvement composition A but contain a guar gum decomposition product as a comparative example with respect to this were obtained by the same method.

  And as a result of performing the sensory test by these five kinds of vegetable juice mixed drinks by five panelists, no significant difference was recognized in any of color, smell and taste. In addition, when these two types of beverages were stored in a refrigerator for one month, no noticeable changes in color, smell, and taste were observed in either of them, and all were excellent in storage stability.

[Example 7] Preparation of cookie containing stiff shoulder improving composition A shoulder stiffening composition A (4 g) obtained in Example 1 and 200 g of commercially available cake mix powder were placed in a container, followed by 35 g of butter and mixed with a wooden coconut. Combined. 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 further, the flour is shaken and stretched to a thickness of 5 mm with a rolling pin, extracted in a round shape, and baked in an oven at 170 ° C. for 10 minutes. A cookie containing a composition for improving the stiffness of the shoulder was obtained.

[Example 8] Preparation of a yogurt containing a composition for improving stiff shoulders 1 g of the stiff shoulder improving composition A obtained in Example 1, 95 g of commercially available skim milk (manufactured by Meiji Dairies Co., Ltd., protein content 34%), and a commercial salt-free salt. 35 g of butter (manufactured by Snow Brand Milk Products Co., Ltd.) was dissolved in 0.8 L of warm water, homogenized, and the total amount was adjusted to 1 L. Next, this was heat sterilized at 90 ° C. for 15 minutes, cooled, and inoculated with 3 g of commercially available lactic acid bacteria starter (manufactured by Hansen) (2 g of Streptococcus thermophilus and 1 g of Lactobacillus bulgaricus). Furthermore, this was mixed uniformly, dispensed and filled into a 100 mL container, sealed, fermented at 37 ° C. for 20 hours, and then cooled to obtain the stiff shoulder improving composition-containing yogurt of the present invention. .

[Example 9] Preparation of oral liquid food containing shoulder stiffness improving composition 50 g of sodium caseinate (manufactured by DMV), 42.5 g of egg white enzyme degradation product (manufactured by Taiyo Kagaku), and 100 g of dextrin (manufactured by Matsutani Chemical) in 1 L of water. Dissolve and prepare the aqueous phase in the tank. Separately, 45 g of MCT (manufactured by Kao Corporation), 17.5 g of palm oil (manufactured by Fuji Oil Co., Ltd.), 35 g of safflower oil (manufactured by Taiyo Oil & Fats Co., Ltd.), 0.7 g of lecithin (manufactured by Taiyo Kagaku Co., Ltd.), defoaming 1 g of an agent (manufactured by Taiyo Chemical Co., Ltd.) was mixed and dissolved to prepare an oil phase. The oil phase was added to the aqueous phase in the tank, stirred and mixed, then heated to 70 ° C., and further homogenized with a homogenizer at a pressure of 14.7 MPa. Next, the mixture was sterilized at 90 ° C. for 10 minutes, then concentrated and spray-dried to prepare about 260 g of an intermediate product powder. 200 g of this intermediate product powder, stiff shoulder improvement composition A obtained in Example 1, 4 g, dextrin (manufactured by Matsutani Chemical Co.) 156 g, guar gum degradation product (Sunfiber R; manufactured by Taiyo Chemical Co., Ltd.), a small amount of vitamins Mineral and powdered flavor were added and mixed uniformly to obtain about 380 g of an oral liquid food containing the shoulder stiffness improving composition A.

[Example 10] Preparation of drink containing stiff shoulder improving composition A shoulder stiffening composition A obtained in Example 1 (55 g) was mixed with glucose 528 g, fructose 85.4 g, powdered citric acid 15.8 g, sodium citrate 11. 2 g, calcium lactate 1.3 g, magnesium chloride 1.3 g, powdered natural flavoring 13.2 g, vitamin C were added, and water was added to make 11 liters. This liquid was filled in a dry heat sterilized 110 ml brown bottle, sealed with an aluminum cap, and then sterilized at 120 ° C. for 30 minutes to obtain 100 drinks.

[Example 11] Preparation of coating agent containing shoulder stiffness improving composition To 0.55 g of shoulder stiffness improving composition A obtained in Example 1, 2.0 g of L-ascorbic acid tetrahexyl decanoate, polyoxyethylene (25) Lauryl ether 5.0 g, suntan gum 0.2 g, polyvinylpyrrolidone 0.05 g, and fragrance 0.01 g were added, and water was added to 1 liter, and sterilization was performed at 120 ° C. for 30 minutes to obtain a coating agent.

  Examples of the present invention and the target product are as follows.

(1) A stiff shoulder improving composition comprising, as an active ingredient, at least one selected from the group consisting of Amler fruit, Amler fruit juice, Amler fruit extract and Amler fruit extract.
(2) In the above (1), the extract is at least one selected from the group consisting of water, a base, an acid and a hydrophilic solvent. A composition for improving stiff shoulders, characterized in that it is extracted by using one.
(3) In the above (1), the extract is obtained by extracting at least one raw material selected from the group consisting of Amler fruit and Amler fruit juice with water.
(4) In the above (2), the hydrophilic solvent is at least one lower alcohol selected from the group consisting of methyl alcohol, ethyl alcohol, n-propyl alcohol, isopropyl alcohol and butyl alcohol. Stiff shoulder improvement composition.
(5) In said (1), while containing the fraction by the organic solvent of the said extract as said active ingredient, the said organic solvent is methyl alcohol, ethyl alcohol, n-propyl alcohol, isopropyl alcohol, butyl alcohol, A composition for improving stiff shoulders, which is at least one selected from the group consisting of ethyl acetate, butyl acetate, diethyl ether, methyl ether, methyl isobutyl ketone, hexane and chloroform.
(6) A composition for improving stiff shoulders according to the above (1), comprising a fraction of the extract with ethyl alcohol as the active ingredient.
(7) A composition for improving stiff shoulders according to the above (1), wherein the extract contains a fraction fraction precipitated with ethyl alcohol as the active ingredient.
(8) A composition for improving shoulder stiffness according to the above (1), comprising a soluble fraction obtained by fractionating the extract with 20% to 80% ethyl alcohol as the active ingredient.
(9) In the above (1), a shoulder-stiffening composition containing a soluble fraction obtained by fractionating the extract with 20% to 60% ethyl alcohol as the active ingredient.
(10) A composition for improving shoulder stiffness according to the above (1), which contains, as the active ingredient, a product obtained by purifying the extract by chromatography or column using a hydrophobic resin.
(11) In (10) above, the hydrophobic resin is based on at least one resin selected from the group consisting of phenolic, styrene, acrylic acid, epoxyamine, pyridine and methacrylic. A composition for improving stiff shoulders.
(12) In the above (1), a fraction obtained by purifying a product obtained by treating and decomposing the extract with at least one enzyme selected from the group consisting of pectinase, protease, tannase and cellulase, A composition for improving stiff shoulders, which is contained as the active ingredient.
(13) A composition for improving stiff shoulders, comprising Amler as an active ingredient.
(14) A stiff shoulder improvement composition comprising an edible part of Amler as an active ingredient.
(15) A stiff shoulder improvement composition comprising a substance derived from Amler as an active ingredient.
(16) A food and drink comprising the shoulder-shoulder improving composition according to any one of (1) to (15) above.
(17) A quasi-drug comprising the shoulder-shoulder improving composition according to any one of (1) to (15) above.
(18) A pharmaceutical comprising the stiff shoulder improving composition according to any one of (1) to (15) above.
(19) Using a shoulder stiffness improving composition containing, as an active ingredient, at least one selected from the group consisting of Amler fruit, Amler fruit juice, Amler fruit extract and Amler fruit extract, Stiff shoulder improvement method to improve.
(20) A shoulder stiffness improving method for improving blood fluidity using a shoulder stiffness improving composition containing Amler as an active ingredient.
(21) A shoulder stiffness improving method for improving blood fluidity using a shoulder stiffness improving composition containing an edible portion of Amler as an active ingredient.
(22) A method for improving shoulder stiffness, which improves the fluidity of blood using a shoulder stiffness improving composition containing an Amler-derived substance as an active ingredient.
(23) By using at least one selected from the group consisting of Amler fruit, Amler fruit juice, Amler fruit extract and Amler fruit juice extract as an active ingredient, Stiff shoulder improvement method to improve fluidity.
(24) A living body is allowed to ingest a stiff shoulder improving composition containing, as an active ingredient, at least one selected from the group consisting of Amler fruit, Amler fruit juice, Amler fruit extract, and Amler fruit extract. Stiff shoulder improvement method that improves blood fluidity in the body.
(25) Oral ingestion of a stiff shoulder improving composition containing at least one selected from the group consisting of Amler fruit, Amler fruit juice, Amler fruit extract and Amler fruit juice extract as an active ingredient, Stiff shoulder improvement method that improves blood fluidity in vivo.

Claims (8)

A stiff shoulder improving composition comprising, as an active ingredient, at least one selected from the group consisting of Amler fruit, Amler fruit juice, Amler fruit extract, and Amler fruit extract. The shoulder stiffness improving composition according to claim 1, wherein the extract is obtained by extracting at least one selected from the group consisting of Amler fruit and Amler fruit juice with a non-organic solvent. The composition for improving stiff shoulders according to claim 1 or 2, comprising a fraction obtained by an organic solvent of the extract as the active ingredient. The composition for improving stiff shoulders according to any one of claims 1 to 3, comprising a fraction obtained by purifying a product obtained by decomposing and decomposing the extract with an enzyme as the active ingredient. object. The stiff shoulder improvement composition according to claim 4, wherein the enzyme is a hydrolase. A food and drink comprising the shoulder-shoulder improving composition according to any one of claims 1 to 5. A quasi-drug containing the stiff shoulder improving composition according to any one of claims 1 to 5. A pharmaceutical product comprising the shoulder-stiffening composition according to any one of claims 1 to 5.