JP2009013279A - Antioxidant - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an antioxidant, an oxidation stress improving agent and an oxidation stress improving food for restricting active oxygen to be excessively produced in the body. <P>SOLUTION: This antioxidant, an oxidation stress improving agent and an oxidation stress improving food contains a hydrophobic organic solvent extract extracted from residue of Shouchu using wheat or potato as a main raw material. As the hydrophobic organic solvent, hexane is especially desirable. The antioxidant is effective to improve or treat a life style-related disease such as high blood pressure, arteriosclerosis, diabetes and cancer to be caused by the active oxygen in the body. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to an antioxidant and an oxidative stress ameliorating agent that suppress active oxygen.

In modern people, lifestyle habits (eating habits, exercise habits, rest, smoking, alcohol drinking, etc.) are often disturbed, and these lifestyle habits are disturbed by non-insulin-dependent diabetes mellitus (adult diabetes), obesity, and hyperlipidemia. (Excluding familial), hyperuricemia, cardiovascular disease (excluding congenital), colon cancer (excluding familial), hypertension, squamous cell lung cancer, chronic bronchitis, emphysema, alcoholic liver disorder or It is thought that periodontal disease and the like develop and progress, and these disease groups are collectively called lifestyle-related diseases.
Of these disease groups, cancer, heart disease, and cerebrovascular disease are the three leading causes of death among Japanese people, accounting for 60% of all deaths. And it is said that the active oxygen produced in the body is deeply involved as a cause of various pathological conditions including life-style related diseases such as hypertension, arteriosclerosis, diabetes and cancer (Non-patent Document 1).

  Where appropriate, the active oxygen is used to maintain homeostasis such as biological regulation, antibacterial activity, and antiviral activity, but when production is excessive due to stress, ultraviolet rays, etc., nucleic acid degradation, protein denaturation, lipid Causes peroxidation, etc., damages cells and contributes to the induction of various pathological conditions. Suppressing excessive production of active oxygen is thought to lead to prevention, improvement and treatment of symptoms and diseases induced by excessive production of active oxygen, such as lifestyle-related diseases, in the food and pharmaceutical fields. Research and development on substances that suppress oxygen production are underway.

By the way, liquor is a beverage mainly composed of water and alcohol, but since it contains components useful for health, it is considered to be a hundred medicines and moderate drinking is considered to be good for health. In particular, shochu has a distillation process, so it is said to be good for health with few impurities such as acetaldehyde, and the demand for shochu is expanding due to changes in consumers' health orientation and preferences.
These sake and shochu are obtained from primary mash and secondary mash obtained by brewing and fermenting raw materials (main raw materials) using koji molds. At this time, in the brewing process of collecting sake and shochu, By-products called sake residue (also called sake squeezed lees) and shochu distillation residue (also called shochu distillate waste) are produced. Although these residues are sometimes used as livestock feed, most of them are discarded without being effectively used. Therefore, the effective use is demanded.

Under such circumstances, the blood rise inhibitory effect and antioxidant effect of the rice bran ripened in the presence of alcohol in the presence of alcohol (Patent Document 1), the antioxidant effect of the lower alcohol extract of awamori distillers (patent document 1) Reference 2), antioxidant action of the product obtained by extracting the residual barley shochu residual liquid to the synthetic adsorbent and then extracting it with alkali or ethanol (Patent Document 3), removing active oxygen from the water or ethanol extract of sake lees or rice shochu residue Reference 4) has been reported.
However, it is not known that the hydrophobic organic solvent extract of shochu distillation residue has an antioxidant effect.
JP 2006-197897 A JP 2003-52351 A JP 2004-238453 A JP-A-5-310590 Itakura Hiroshige, Eiyo-Hyouka To Tiryo. Vol. 19, No. 3, 293-298, 2002

  The present invention relates to providing an antioxidant or an oxidative stress ameliorating agent that suppresses active oxygen produced excessively in the body.

  The present inventors have searched for a substance having an active oxygen inhibitory action, and surprisingly, a hydrophobic organic solvent extract of shochu distillation residue exhibits an excellent active oxygen inhibitory action and exhibits an antioxidant effect. And found effective as food.

That is, the present invention provides the following inventions.
(1) An antioxidant comprising a hydrophobic organic solvent extract of shochu distillation residue as an active ingredient.
(2) An oxidative stress improving agent comprising a hydrophobic organic solvent extract of shochu distillation residue as an active ingredient.
(3) A food for improving oxidative stress containing a hydrophobic organic solvent extract of shochu secondary mash or its shochu distillation residue.

  The antioxidant of the present invention can suppress excessive active oxygen in the body. From this point, it can be used for prevention, treatment and / or improvement of lifestyle-related diseases such as hypertension, arteriosclerosis, diabetes, hyperlipidemia and cancer.

Shochu generally consists of mash (primary mash) made by adding water and yeast to rice bran (or wheat straw) and fermented, and then steamed the main ingredients (steamed rice, barley, satsuma straw, soba, Sugar millet, etc.) and water are prepared, fermented and brewed to give secondary mash, and then the secondary mash is distilled.
The shochu distillation residue used in the present invention is a by-product that remains without being distilled when secondary mash is distilled in the brewing process, and is also referred to as a shochu distillation waste liquid.
In the present invention, the shochu distillation residue also includes a solid content obtained by squeezing a liquid from the shochu distillation residue (also referred to as a shochu squeezed lees) and the squeezed liquid.

  The main raw material in shochu production may be any food containing starch such as cereals or potatoes, for example, rice, barley, wheat, satsuma rice, buckwheat, sugar millet, sesame, potato, yam, taro, carrot, beans, chestnut , And so on, and two or more of them may be combined. Preferred are moss and / or wheat.

  The extract of the shochu distillation residue of the present invention can be obtained by extracting the shochu distillation residue with a hydrophobic organic solvent at room temperature or under heating.

The extraction method may be any known method such as liquid-liquid separation, solid-liquid separation, immersion, decoction, leaching, reflux extraction, ultrasonic extraction, or microwave extraction.
In addition, the shochu distillation residue may be appropriately prepared in the state of liquid (raw solution, concentrated solution, diluted solution, etc.), pasty semi-solid, concentrated dried product, dried powder, etc. during extraction.

  Examples of the hydrophobic organic solvent include chloroform, dichloromethane, diethyl ether, petroleum ether, benzene, cyclohexane, n-hexane, and the like. Two or more types may be combined, and n-hexane is preferable.

  The amount of the extraction solvent used varies depending on the type of the solvent, but preferably 1/5 to 10 parts by mass, preferably 1/2 to 5 parts by mass with respect to 1 part by mass (dry mass) of the shochu distillation residue. More preferably, it is 1-3 mass parts.

  Moreover, extraction temperature is 0-40 degreeC, Preferably it is 10-30 degreeC, More preferably, it is 15-25 degreeC. The extraction period is 1/10 hours to 1 day, preferably 1/2 hours to 5 hours.

The obtained extract may be appropriately prepared in the state of an extract, a diluted solution thereof, a concentrated solution or a dried product.
In addition, the obtained hydrophobic organic solvent extract is inactivated appropriately by a known separation / purification technique such as liquid-liquid separation, solid-liquid separation, filtration membrane, activated carbon, adsorption resin, ion exchange resin, or the like. The impurities may be removed and further purified.

As shown in the examples below, the hexane extract of shochu distillation residue was found to have an excellent active oxygen inhibitory effect on leukocytes, so the hydrophobic organic solvent extract of shochu distillation residue was an antioxidant or improved oxidative stress It can be used as an agent (hereinafter referred to as an antioxidant or the like) and can be used for the production of an antioxidant or the like. That is, the antioxidant of the present invention is a quasi-drug or pharmaceutical product that exhibits the effect of preventing, ameliorating or treating lifestyle-related diseases such as hypertension, arteriosclerosis, diabetes and cancer caused by active oxygen in vivo. Can be used as food, etc.
“Oxidative stress” refers to a state unfavorable for a living body in which an active oxygen producing system and an erasing system in the living body are out of balance and excessive active oxygen is produced. Thus, “improving oxidative stress” means returning this balance to normal. Active oxygen that has been produced excessively in the body causes protein oxidation, lipid oxidation, nucleic acid degradation, and the like, damages cells, causes dysfunction, and affects the progression of pathological conditions. Currently, diseases induced or promoted by excessive production of active oxygen include, for example, cardiovascular disease, cranial nervous system disease, digestive system disease, kidney disease, respiratory system disease, metabolic / endocrine disease, allergic disease, ocular disease And aging / senile diseases.
Here, foods include foods and drinks, functional foods, foods for the sick, and foods for specified health use that are based on the concept of antioxidants, prevention and improvement of lifestyle-related diseases, in addition to general foods and drinks. In addition, these foods are useful for bed resters, lifestyle-related disease reserves such as hypertension, arteriosclerosis, diabetes and cancer (populations that have not yet reached lifestyle-related disease but are close to that state (border zone)) It is.

  As a form in the case of using the antioxidant of the present invention as a pharmaceutical, for example, oral administration or injection such as tablets, capsules, granules, powders, syrups, suppositories, inhalants, transdermal absorption agents, Examples include parenteral administration with external preparations and the like. Moreover, in order to prepare each preparation of such various dosage forms, the hydrophobic organic solvent extract of the shochu distillation residue of the present invention alone or other pharmaceutically acceptable excipients, binders, Bulking agents, disintegrants, surfactants, lubricants, dispersants, buffers, preservatives, flavoring agents, flavoring agents, fragrances, coating agents, carriers, diluents, colorants and the like can be used in appropriate combinations. . The total amount of antioxidants and the like in the above-mentioned preparation of the present invention is usually 0.0001 to 20% by mass, particularly preferably 0.0002 to 5% by mass of the total composition as a dried product.

As a form when using the antioxidant etc. of this invention as a drink, for example, breads, cakes, noodles, cooked rice, soups, confectionery (various snacks, baked confectionery, fried confectionery, chocolate, gum, , Etc.), jellys, frozen foods, dairy products, beverages, etc., fat oils composed of triglycerides and diglycerides, edible oils such as soybeans, rapeseed oil, fats such as butters and margarine fats, For example, processed oils and fats such as shortenings, peanut butters, water-in-oil foods such as margarines and spreads, and various foods such as water-in-oil drops such as ice creams, dressings, toppings and mayonnaises In addition, the same forms (tablets, capsule preparations, syrups, etc.) as the above-mentioned oral administration preparations are mentioned. Moreover, you may use the antioxidant etc. of this invention as pet food.
To prepare various forms of food, the hydrophobic organic solvent extract of the shochu distillation residue of the present invention alone or other food materials, solvents, softeners, fats and oils, emulsifiers, preservatives, perfumes, stable An agent, a colorant, an antioxidant, a humectant, a thickener, and the like can be used in appropriate combination. When making it into the said foodstuffs or pet food etc., content of the said extract of this invention is 0.0001-20 mass% of the whole composition, Especially 0.0002-5 mass% is preferable.

  The dosage (effective intake) of the hydrophobic organic solvent extract of the shochu distillation residue of the present invention is preferably 60 to 60000 mg / 60 kg body weight per day, and particularly preferably 600 to 6000 mg / 60 kg body weight.

Example 1 (Satsuma) Sample preparation from shochu shochu distillation residue (Satsuma) 100 g of hexane was added to a dried product (5.3 g) obtained by freeze-drying 100 g of shochu shochu distillation residue (Unkai Shuzo). Stir at room temperature for 1 hour and filter. The obtained filtrate (hexane phase) was concentrated and dried to obtain a hexane extract (0.9 mg).
In the same manner as above, from the freeze-dried product of shochu distillation residue of shochu shochu, water, 50% ethanol, and 100% ethanol, respectively, water extract (556.7 mg), 50% ethanol extract (667.0 mg), 100 % Ethanol extract (475.5 mg) was obtained.

Example 2 (Large) Sample preparation from distillation residue of barley shochu (Large) 100 g of shochu distillation residue of barley shochu (Unkai Shuzo) was freeze-dried, and 100 mL of hexane was added to the resulting dried product (13.7 g). Stir at room temperature for 1 hour and filter. The obtained filtrate (hexane phase) was concentrated and dried to obtain a hexane extract (0.1 mg).
As above, lyophilized product (13.7 g) of shochu distillation residue of barley shochu was extracted with water, 50% water-ethanol or 100% ethanol, respectively, with water extract (5563.7 mg) and 50% ethanol extracted, respectively. Product (5764.9 mg), 100% ethanol extract (3010.9 mg) was obtained.

Example 3 Active oxygen inhibitory effect of potato shochu distillation residue extract and barley shochu distillation residue extract As the animals, SD rats (10 to 16 weeks old, male) were used. Carotid artery blood was collected under the anesthesia of Foren (Abbott Japan). This blood sample was overlaid with a blood cell separation reagent (SIGMA) and centrifuged, and then the leukocyte fraction was collected. To the collected leukocytes, the above hexane extract (10 μg / mL) in PBS was added and reacted at room temperature for 1 hour. Then, fluorescent reagent 10 μM 5, 6-CM-H ₂ DCFDA (Invitrogen) was added at room temperature for 20 minutes, 10%. (v / v) Fixing reagent (BECKMAN COULTER) was added for 20 minutes at room temperature, and intracellular active oxygen was measured by Flow cytometry (Becton Dickinson). The one without any extract was used as a control.

  As shown in FIG. 1, when the control was 100%, the water extract, 50% ethanol extract, and 100% ethanol extract of the shochu shochu distillation residue did not suppress active oxygen, but the hexane extract was It was significantly suppressed by 23.3%. The hexane extract significantly suppressed active oxygen.

  As shown in FIG. 1, when the control was 100%, the water extract, 50% ethanol extract, and 100% ethanol extract of the barley shochu distillation residue were not suppressed, but the hexane extract was 57.6%. Significantly suppressed.

  The hexane extract of the shochu shochu distillation residue and the hexane extract of the barley shochu distillation residue significantly suppressed active oxygen compared to water, water-ethanol mixed solution extract and ethanol solvent extract.

The active oxygen suppression effect in each extract (water, 50% ethanol water, ethanol, n-hexane) of shochu and wheat shochu distillation residue is shown (control: no extract added).

Claims (5)

  An antioxidant containing a hydrophobic organic solvent extract of shochu distillation residue as an active ingredient.   An oxidative stress improving agent comprising a hydrophobic organic solvent extract of shochu distillation residue as an active ingredient.   The antioxidant according to claim 1 or the oxidative stress improving agent according to claim 2, wherein the main raw material of the shochu distillation residue is wheat or potato.   The antioxidant according to claim 1, the oxidative stress ameliorating agent according to claim 2, or the antioxidant or oxidative stress ameliorating agent according to claim 3, wherein the hydrophobic organic solvent is hexane.   A food for improving oxidative stress containing a hydrophobic organic solvent extract of shochu distillation residue.