JP2007099664A - Bone resorption inhibitor - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a bone resorption inhibitor comprising a processed product of kale and an extract of soybean embryo, Spirulina and/or calcium-containing material; and to provide a food containing the bone resorption inhibitor. <P>SOLUTION: The bone resorption inhibitor comprises the processed product of the kale, the extract of the soybean embryo, and the Spirulina and/or the calcium-containing material. The food contains the bone resorption inhibitor. The bone resorption inhibitor and the food containing the bone resorption inhibitor have excellent bone resorption-inhibiting activities. The bone resorption inhibitor has high palatability and can be applied to various kinds of foods. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a bone resorption inhibitor comprising a processed kale product and soybean germ extract, spirulina and / or a calcium-containing material, and a food containing the bone resorption inhibitor.

  Kale is one of the same cruciferous plants as cabbage and is rich in vitamins such as vitamin C, minerals, dietary fiber, chlorophyll, etc., and also effective in preventing gastritis and gastric ulcer, improving liver function and constipation. It is attracting attention as a health food material suitable for maintaining the health of the human body. Kale is variously processed and sold as so-called green juice. In the form of green juice, generally, the liquid obtained by pulverizing the leaf part and stem part of kale as it is, or the juice obtained by squeezing the liquid, the liquid or the juice is concentrated. There are pastes, dried products of the above-mentioned liquids or juices, and leaves and stems of kale dried and powdered as they are, and the dried products and powders are dissolved in water, hot water, milk, etc. Is provided by.

Soy germ extract is also rich in isoflavones, which are flavonoids, and is said to have preventive effects on menopause, osteoporosis, hypertension, and hyperlipidemia, and is attracting attention as a health food material.
Japanese Patent Laid-Open No. 6-169589

  However, soybean germ extract has a unique flavor and is difficult to take. Furthermore, due to its unique flavor, there is a problem that it is not easy to use for food.

  The present invention has been made in view of the above-mentioned problems, and its purpose is to improve the flavor of food containing soybean germ extract and to improve the efficiency of components contained in soybean germ extract and kale. An object of the present invention is to provide a bone resorption inhibitor capable of being ingested and a food containing the bone resorption inhibitor.

  The present inventor has intensively studied a method for efficiently ingesting the components contained in the soybean germ extract, and has an excellent bone resorption inhibitory effect if the processed kale, spirulina, and soybean germ extract are used in combination. In addition, the present inventors have found that a bone resorption inhibitor with high palatability can be obtained. For this reason, it discovered that application to various foodstuffs was also attained, and completed this invention.

  That is, the present invention relates to a bone resorption inhibitor comprising a processed kale product, a soybean germ extract, spirulina and / or a calcium-containing material.

  Moreover, this invention relates to the foodstuff containing the said bone resorption inhibitor.

  According to the present invention, the processed kale and soybean germ extract, the spirulina and / or the bone resorption inhibitor comprising the calcium-containing material, and the food containing the bone resorption inhibitor have a bone resorption action and their preference. Increases nature.

  Hereinafter, embodiments of the present invention will be described. In addition, this invention is not restrict | limited by the following embodiment. That is, the present invention can be modified within the scope of the contents described in the claims.

(Bone resorption inhibitor of the present invention)
The bone resorption inhibitor of the present invention uses a processed kale and soybean germ extract, spirulina and / or calcium-containing material. Hereinafter, the processed kale, soybean germ extract, spirulina and calcium-containing material will be described.

(Kale processed product)
In the present invention, the processed kale is a product obtained by subjecting the kale to some kind of processing, such as a dry kale powder, a kale fragment and its dry powder, kale juice and its dry powder, kale extract and its dry powder. Say.

  As a raw material of the processed kale of the present invention, for example, various types of kale such as kitchen kale, tree kale, bush kale, mallow kale, collard, and green leaf kanran can be used. These kales are preferably processed immediately after harvesting. When time is required for processing, it is preferably stored by storage means commonly used by those skilled in the art, such as low-temperature storage, in order to prevent deterioration of kale.

  Moreover, in this invention, any part of the leaf part of a kale and a stem part is applicable.

  The kale is used after being harvested, washed with water, etc., drained and processed as it is, or cut into an appropriate length (for example, 5 cm) and processed.

  Kale may be fragmented. The fragmentation can be performed by a method of fragmenting a plant body such as slices and shreds that are commonly used by those skilled in the art. The fragmentation includes slurrying. Slurry is performed by a mixer, a juicer, a blender, etc., and the kale becomes a mushy bowl (liquid and solid suspension). Kale juice obtained by squeezing after stripping can also be used. Squeezing can be done by centrifuging and / or filtering the minced kale.

  In the present invention, the kale and the kale processed as described above may be processed so that GABA contained therein increases.

  Examples of the method for enriching kale with GABA include a method including anaerobic treatment or heat retention treatment. The GABA enrichment treatment may be performed before the washing.

  Anaerobic treatment refers to the treatment in an anaerobic state, and means treatment with an oxygen-free or oxygen-free gas. Includes vacuum conditions. As the gas, carbon dioxide gas and nitrogen gas are preferably used.

  The method for the heat treatment is not particularly limited. Hot water treatment, infrared irradiation treatment, hot air treatment, incubator treatment and the like can be mentioned.

  The time for the anaerobic treatment and / or the heat treatment can be usually performed for 30 minutes to 24 hours. Preferably, it is 1 hour to 6 hours. The temperature of the anaerobic treatment and / or the heat retaining treatment is preferably about 25 to 50 ° C, more preferably about 30 to 45 ° C, and most preferably about 40 ° C. If the temperature is less than 25 ° C or exceeds 50 ° C, the GABA content is difficult to increase.

  Further, GABA treatment includes storing and storing the kale in a constant temperature room at a constant temperature (for example, 25 to 50 ° C.).

  The anaerobic treatment and / or the heat retaining treatment are preferably performed so that the kale does not dry, but may be dried.

  The kale thus obtained has a GABA content higher than that of the untreated kale, and is usually 2 times or more, preferably 3 times or more, more preferably 5 times or more.

  In addition to the above-mentioned GABA enrichment treatment, GABA can also be enriched by immersing kale in a glutamic acid solution or adding glutamic acid to a solution of a fragmented kale or juice. This is because glutamic acid is changed to GABA by the action of an enzyme inherent in the kale-derived substance, and the GABA content is increased.

  The glutamic acid solution can be prepared using not only glutamic acid but also a glutamic acid salt such as sodium glutamate, potassium glutamate, and calcium glutamate. A glutamic acid solution can also be prepared by a food material containing glutamic acid and / or a salt thereof.

  Examples of food materials containing glutamic acid and / or a salt thereof include seaweed such as kelp and seaweed, mushrooms such as shiitake mushroom, maitake mushrooms, fish such as bonito (including bonito), sardines, and shellfish such as clams and shijimi, Examples include rice, wheat, soybean (including these germs), tea leaves, mulberry leaves, vegetables (for example, tomatoes), citrus fruits (mesocarp, gills). Thus, a food material containing a relatively high concentration of glutamic acid and / or a salt thereof is preferably used. Such food materials include those in which glutamic acid is liberated or produced by subjecting edible proteins to enzyme treatment, heat treatment, and the like.

  A food material containing glutamic acid and / or a salt thereof may be added as it is to a kale fragment or juice or a solution in which kale is immersed, and may be fragmented as necessary, or The food material may be added as a juice or aqueous solution to a kale fragment or juice or soaking solution. Moreover, you may add the dry powder of these food materials to the fragmented product or juice of kale, or the immersion solution.

  Moreover, you may heat and elute the glutamic acid component contained in these food materials as needed. Alternatively, the dry powder of the eluted components may be added to the kale fragment or juice or dipping solution. For example, GABA is efficiently increased by making dry kelp into small pieces, adding them to kale pieces or squeezing or dipping solution, and stirring them.

  Regarding the temperature of the kale fragmentation product or juice or the immersion solution during the GABA-enrichment treatment with glutamic acid, it is preferably performed within a range in which the enzyme that catalyzes the conversion of glutamic acid to GABA is not inactivated, usually 20 to 50 C., more preferably 25 to 40.degree.

  You may adjust suitably the pH of the fragmented material or juice or GA soaking solution in the GABA enrichment process by glutamic acid. The pH is adjusted for the purpose of promoting the GABA enrichment treatment and for the purpose of making the product color bright green. The method for adjusting the pH may be a method using a pH adjuster, and is usually 3.5 to 9.0, preferably 4.0 to 7.0, and more preferably 5.0 to 6.0. In addition, when the pH is adjusted to the alkaline side, a bright green color is exhibited as compared with those obtained by treating kale with acid and those not treated. When the treatment is carried out under a pH of 4 or less, the GABA enrichment efficiency may be lowered, and the kale becomes brown, which is not preferable.

  The GABA enrichment treatment time with glutamic acid is preferably 10 minutes to 24 hours. If it is performed for 30 minutes or more, the GABA content increases dramatically.

  What is necessary is just to adjust suitably the quantity of glutamic acid used for the enrichment process of GABA by glutamic acid according to the quantity of GABA which should be enriched. Usually, glutamic acid or a salt thereof is added in an amount of 0.01 to 40% by weight, preferably 0.2 to 20% by weight, and more preferably 0.5 to 10% by weight of a kale fragment or juice. Good.

  GABA enrichment efficiency can also be increased by adding inorganic chlorides such as pyridoxal phosphate and sodium chloride to the glutamic acid solution, or removing inhibitors such as organic acids and ATP from the reaction system.

  When using kale as a food material, a process (branching process) is performed to prevent the food from being altered (including discoloration such as discoloration). For the blanching treatment, various methods are used depending on the form to be treated, and examples thereof include hot water treatment and steaming treatment. By this treatment, the kale processed product does not change in amber color and flavor. However, since GABA is lost in the conventional hot water treatment, a treatment in which GABA is retained such as microwave treatment is preferable.

  The microwave treatment may be performed in such a range that the enzyme involved in the discoloration of the kale is deactivated and the green color of the kale is not lost by heating. Such a range can be appropriately adjusted by the output of the microwave irradiation apparatus, the wavelength of the microwave, the irradiation time, and the like. By the microwave treatment, decomposition and elution of vitamins and minerals in the kale are prevented, and a dry powder can be obtained by drying at a relatively low temperature.

  The hot water treatment is performed, for example, by immersing kale in hot water containing sodium chloride and sodium bicarbonate. By adding appropriate amounts of sodium chloride and baking soda alone or in combination in this way during the hot water treatment, a processed kale with vividly maintained green color can be obtained.

  In one embodiment, kale fragments, juices and extracts are treated at 80-150 ° C. for 2-180 seconds at normal pressure or under pressure or reduced pressure.

  The processed product of kale thus obtained may be used as it is, or may be further shredded, squeezed and extracted to obtain a food material, or may be further powdered into a food material.

  Dry pulverization is performed so that the water content is 10% or less, preferably 5% or less, and further pulverized as necessary to obtain a dry powder.

  As a drying method, any drying method such as hot air drying, high-pressure steam drying, electromagnetic wave drying, freeze drying, and spray drying can be used. Drying is preferably performed at as low a temperature as possible. Even when heated to dry, for example, 30 to 60 ° C, preferably 40 to 55 ° C is preferable. After adding an excipient such as dextrin, cyclodextrin, starch or maltose, it can be spray-dried or freeze-dried.

  The pulverization can be performed according to a method commonly used by those skilled in the art, for example, using a crusher, a mill, a blender, a stone mortar or the like.

  The kale obtained as described above can be further sterilized by any technique known to those skilled in the art, for example, microwave treatment, heat treatment, and the like, if necessary.

(Soy germ extract)
The soybean germ extract used in the present invention refers to an extract extracted from the germ part of soybean. The type of soybean is not limited by the extraction method.

  The blending amount of the soybean germ extract is not particularly limited, but is preferably 0.001 to 1 part by mass, more preferably 0.005 to 0.8 part by mass with respect to 1 part by mass of the dried kale product. More preferably, it is blended in an amount of 0.01 to 0.5 parts by mass.

(Spirulina)
Spirulina used in the present invention is a cyanobacteria belonging to the genus Spirulina. This includes, for example, Spirulina Gaytorelli, Spirulina Platensis, Spirulina Maxima, Spirulina Mayer, Spirulina Lakishima, Spirulina Aldaria. Spirulina is rich in minerals such as chlorophyll, carotene, B vitamins, potassium and magnesium.

  Spirulina may be in any form when blended in the food or bone resorption inhibitor of the present invention, and may be algae cultured in a liquid medium or a dried algae.

  The blending amount of Spirulina is not particularly limited, but is preferably 0.005 to 0.5 parts by mass, more preferably 0.01 parts by mass to 0.2 parts by mass with respect to 1 part by mass of the dried kale product. Partly formulated.

(Calcium-containing material)
The calcium-containing material used in the present invention may be a composition containing calcium. For example, eggshell calcium, seashell calcium, dolomite, coral calcium, pearl powder and the like can be mentioned, and these calcium-containing materials may be in a fired state or an unfired state.

  The compounding amount of the calcium-containing material is not particularly limited, but is preferably 0.001 to 0.5 parts by mass, more preferably 0.005 to 0.2 parts by mass with respect to 1 part by mass of the dried kale product. Blended.

(Food of the present invention)
The food of the present invention contains a bone resorption inhibitor. The blending amount of the bone resorption inhibitor may be appropriately prepared depending on the form and dosage form. For example, the dry mass of the bone resorption inhibitor is 30% by mass or more, preferably 40% by mass or more, 100 with respect to food. What is necessary is just to mix | blend so that it may become mass% or less, Preferably it is 80 mass% or less.

  In addition, the food containing the bone resorption inhibitor of the present invention includes, as necessary, excipients, extenders, binders, thickeners, emulsifiers, coloring agents, fragrances, other food ingredients, seasonings, Pharmaceutical raw materials may be added. Furthermore, the food containing the anti-obesity agent of the present invention may be formed into a form such as a granule or a tablet depending on the application. As for the dosage form of the food to which the ingredients of the present invention are added, capsules such as hard capsules and soft capsules, tablets or pills as necessary, or powder, granules, tea, tea bags, Or it can shape | mold into forms, such as a bowl shape, or can be used as it is as a drink. Depending on their shape or preference, they may be eaten as they are, or they may be dissolved in water, hot water, milk or the like. In the case of powdered tea bags, etc., the ingredients may be leached before drinking.

  Examples of food raw materials that can be added to the food containing the bone resorption inhibitor of the present invention include royal jelly, propolis, vitamins (A, C, D, E, K, folic acid, pantothenic acid, biotin, and derivatives thereof. ), Minerals (iron, magnesium, zinc, etc.), selenium, α-lipoic acid, lecithin, polyphenols (flavonoids, derivatives thereof, etc.), carotenoids (lycopene, astaxanthin, zeaxanthin, lutein, etc.), xanthine derivatives (caffeine, etc.) ), Fatty acids, proteins (such as collagen and elastin), mucopolysaccharides (such as hyaluronic acid), amino sugars (such as glucosamine, acetylglucosamine, galactosamine, acetylgalactosamine, neuraminic acid, acetylneuraminic acid, hexosamine, and salts thereof), Oligosaccharide Malto-oligosaccharides, cyclic oligosaccharides, etc.), phospholipids and their derivatives (phosphatidylcholine, sphingomyelin, ceramide, etc.), sulfur-containing compounds (eg, alliin, sepaene, taurine, glutathione, methylsulfonylmethane), sugar alcohols, lignans (Sesamin etc.), animal and plant extracts containing these, root vegetables (turmeric, ginger etc.), green leaves of gramineous plants such as wheat powder, green leaves of red crustaceae plants such as spinach and the like.

  Of course, a sugar solution, a sugar alcohol, a seasoning, etc. can be added to the food containing the bone resorption inhibitor of the present invention to enhance the sweetness.

  Hereinafter, the present invention will be described based on examples. Note that the present invention should not be construed as being limited by the description of the embodiments, and various modifications can be made within the scope of the claims.

(Example 1, Comparative Example 1: Preparation of powder)
The composition shown in Table 1 using dry kale powder and soybean germ extract (containing 40% by mass of isoflavone; Fujicco Corporation), Spirulina (Dainippon Ink Chemical Co., Ltd.), and coral uncalcined calcium (Marine Bio Inc.) Powders 1-4 were prepared in quantities.

(Example 2: Evaluation of palatability)
Prepare 5 g of each of powders 1 to 4 prepared in Example 1 suspended in 100 mL of water, and let 20 panelists drink this drink, and have them answer the following questionnaire (multiple answers) Impossible), the average score was obtained. The results are shown in Table 2.
<Questionnaire contents>
4 points that you can drink deliciously 3 points that you can drink without a sense of incongruity 3 points that you can drink, but 2 points that have a strong taste and are difficult to drink 1 point

  As a result of Table 2, powder 1 and powder 2 combined with dry kale powder and soybean germ extract and spirulina masked the peculiar taste of soybean germ extract compared to powder 3 from which dry kale was removed, It can be seen that the palatability is enhanced.

(Example 3: Evaluation of bone resorption inhibitory effect)
Using the powder 1 and the powder 4 prepared in Example 1 and Comparative Example 1, the bone resorption inhibitory action was evaluated by the following method.

  For 37 middle-aged and elderly women aged 31 to 70 years, a schedule as shown in Table 3 was established, and the amount of deoxypyridinoline in urine at the start and end of the intake period was determined according to the in-vitro diagnostic drug (Osterolinks DPD; Sumitomo Pharmaceutical Biomedical Co., Ltd.). Since urinary deoxypyridinoline is excreted in urine at the time of bone destruction called bone resorption, it is used as an index of the state of bone resorption. During the ingestion period, powder 1 or powder 4 was ingested 3 capsules per day without any particular time specified. The results are shown in Table 4.

  As a result of Table 4, the amount of deoxypyridinoline in urine was significantly reduced in the powder 1 combining the dry kale powder of the present invention, the soybean germ extract, and spirulina as compared to before intake. On the other hand, there was no change in powder 4. When powder 1 is ingested, the fact that the amount of deoxypyridinoline in urine is lower than that before ingestion indicates that bone resorption, that is, bone destruction, is suppressed. Therefore, it can be seen that the bone resorption inhibitor of the present invention has an excellent bone resorption inhibitory action and can be expected to improve bone metabolism.

The bone resorption inhibitor comprising the processed kale product and soybean germ extract, spirulina and / or calcium-containing material of the present invention is useful because it has an excellent bone resorption inhibitory action and has high palatability.

Claims (2)

  Bone resorption inhibitor comprising a processed kale and soybean germ extract, spirulina and / or calcium-containing material. A food comprising the bone resorption inhibitor according to claim 1.