JP2009235039A - Composition containing basidiomycete extract and pig liver extract - Google Patents
Composition containing basidiomycete extract and pig liver extract Download PDFInfo
- Publication number
- JP2009235039A JP2009235039A JP2008086216A JP2008086216A JP2009235039A JP 2009235039 A JP2009235039 A JP 2009235039A JP 2008086216 A JP2008086216 A JP 2008086216A JP 2008086216 A JP2008086216 A JP 2008086216A JP 2009235039 A JP2009235039 A JP 2009235039A
- Authority
- JP
- Japan
- Prior art keywords
- extract
- basidiomycete
- mycelium
- shiitake
- taste
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- General Preparation And Processing Of Foods (AREA)
- Medicinal Preparation (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Description
本発明は、担子菌抽出物の呈味改善に関する。さらに詳しくは担子菌抽出物およびブタ肝臓抽出物を含む担子菌抽出物含有飲食品または医薬品組成物に関する。 The present invention relates to an improvement in taste of a basidiomycete extract. More specifically, the present invention relates to a basidiomycetous extract-containing food or drink or pharmaceutical composition containing a basidiomycetous extract and a porcine liver extract.
担子菌類には様々な薬理作用が報告されており、漢方薬として使用されている種類も多く、その有用性は非常に高い。一例としてはシイタケ菌糸体抽出物があり、その薬理作用については、ラット、マウスでの発癌実験において、動物の大腸、肝臓などの腫瘍形成及び移植腫瘍細胞の増殖を抑制し、動物の生存率を上昇させた（N.Sugano et al., Cancer Letter,１7:109, 1982;鈴木康将ら、日本大腸肛門病会誌、43:178, 1990など）、マイトジェン活性を示した（T. Tabata et al., Immunopharmacology, 24:57, 1992; Y. Hibino et al., Immunopharmacology, 28:77, 1994など）、抗体産生を増強し、抗体を介するＡＤＣＣ（antibody-dependentcell-mediated cytotoxicity）による免疫学的肝細胞障害に抑制効果を示した（溝口靖紘ら、肝胆膵、15:127, 1987）などの種々な報告がなされている。 Various basidiomycetes have been reported to have various pharmacological effects, and many types are used as traditional Chinese medicines, and their usefulness is very high. An example is Shiitake mycelium extract, and its pharmacological action is to suppress the formation of tumors in the large intestine and liver of animals and the growth of transplanted tumor cells in carcinogenesis experiments in rats and mice. (N. Sugano et al., Cancer Letter, 17: 109, 1982; Yasumasa Suzuki et al., Journal of Japan Colorectal Anal, 43: 178, 1990, etc.) showed mitogenic activity (T. Tabata et al. ., Immunopharmacology, 24:57, 1992; Y. Hibino et al., Immunopharmacology, 28:77, 1994, etc.), immunological liver with antibody-mediated ADCC (antibody-dependent cell-mediated cytotoxicity) Various reports have been made such as an inhibitory effect on cell damage (Mizuchiguchi et al., Hepatobiliary pancreas, 15: 127, 1987).
担子菌類はこのように機能性を有する極めて有用な素材であるにもかかわらず、中にはシイタケ菌糸体抽出物のように独特の苦味、酸味を有する種も多く、その為に服用する際に抵抗を覚える人もいた。 Although basidiomycetes are extremely useful materials with such functionality, there are many species with unique bitterness and sourness, such as shiitake mycelium extract. Some people felt resistance.
天然由来成分の味改善に関しては、アミノ酸によるサポニンの味改善効果が公知であるが（特許第3246738号）、担子菌抽出物の味改善についての報告はない。また、ブタ肝臓抽出物を配合する特許としては、ブタ肝臓の加水分解物を抗酸化剤として使用する特許が出願されている(特開平11-302170)が、ブタ肝臓抽出物の味改善効果についての報告は知られていない。
本発明の目的は、担子菌抽出物の味を改善し、服用しやすい組成物を提供することである。 The objective of this invention is improving the taste of a basidiomycete extract and providing the composition which is easy to take.
本発明者らは上記課題を解決するため、鋭意研究した結果、ブタ肝臓抽出物を担子菌抽出物に配合することによって担子菌抽出物の呈味を顕著に改善できることを発見して本発明を完成した。 As a result of intensive studies to solve the above problems, the present inventors have found that the taste of basidiomycete extract can be remarkably improved by blending pig liver extract with basidiomycetous extract, and the present invention. completed.
すなわち、本発明は、以下のものを提供する。
（１）担子菌抽出物およびブタ肝臓抽出物を含む担子菌抽出物含有飲食品または医薬品組成物。
（２）担子菌が、シイタケである（１）記載の組成物。
（３）シイタケの使用部位が菌糸体である（１）または（２）記載の組成物。
（４）ブタ肝臓抽出物の配合量が、担子菌抽出物１重量部に対して０．１〜１０重量部である（１）〜（３）のいずれかに記載の組成物。
（５）ブタ肝臓抽出物を担子菌抽出物に添加することを含む、担子菌抽出物含有飲食品または医薬品組成物の味改善方法。
That is, the present invention provides the following.
(1) A basidiomycetous extract-containing food or drink or pharmaceutical composition comprising a basidiomycete extract and a porcine liver extract.
(2) The composition according to (1), wherein the basidiomycete is shiitake mushroom.
(3) The composition according to (1) or (2), wherein the use site of shiitake is mycelium.
(4) The composition according to any one of (1) to (3), wherein the amount of the porcine liver extract is 0.1 to 10 parts by weight with respect to 1 part by weight of the basidiomycete extract.
(5) A method for improving the taste of a basidiomycetous extract-containing food or drink or pharmaceutical composition, comprising adding porcine liver extract to a basidiomycete extract.
本発明における担子菌類とはマツタケ(Tricholoma matsutake)、マイタケ(Grifola frondosa)、シイタケ(Lentinus edodes）、アガリクス(Agaricus blazei Murrill)、冬虫夏草(Cordyceps sinensis)、メシマコブ（Phellinus linteus)などが挙げられ、苦味や酸味などの不快な呈味を有する点から、シイタケ菌糸体（Lentinus edodes mycelia）、アガリクス、冬虫夏草、メシマコブなどが挙げられ、中でもシイタケ菌糸体の抽出物が好ましい。本発明におけるシイタケ菌糸体抽出物は、食用にされる子実体の前段階の菌糸の状態のものが好ましく、培養により生産されたものであっても天然より採取されたものであってもよい。好ましくは、シイタケ菌を固体培地上で培養して得られる菌糸体を用いる。典型的なシイタケ菌糸体抽出物は以下の方法によって得られるが、これに限定されない。すなわち、バガス（サトウキビのしぼりかす）と脱脂米糠を基材とする固体培地上にシイタケ菌を接種し、次いで菌糸体を増殖して得られる菌糸体を含む固体培地を、熱水存在化で粉砕、すりつぶし、得られた懸濁状液をろ過することによって得られるシイタケ菌糸体抽出液、またはこれを濃縮したもの、あるいはこれをスプレードライによって乾燥して得られるシイタケ菌糸体抽出物乾燥粉末などが好ましい。 Basidiomycetes in the present invention include matsutake (Tricholoma matsutake), maitake (Grifola frondosa), shiitake (Lentinus edodes), agaricus (Agaricus blazei Murrill), cordyceps sinensis, messimacob (Phellinus linteus, bitterness, etc.) From the point of having an unpleasant taste such as acidity, shiitake mycelium (Lentinus edodes mycelia), agaricus, cordyceps, mesimacob and the like can be mentioned. Among them, an extract of shiitake mycelium is preferable. The shiitake mycelium extract in the present invention is preferably in the state of mycelia in the previous stage of the edible fruiting body, and may be produced by culture or collected from nature. Preferably, a mycelium obtained by cultivating Shiitake mushroom on a solid medium is used. A typical shiitake mycelium extract is obtained by the following method, but is not limited thereto. That is, inoculate shiitake fungus on a solid medium based on bagasse (sugar cane residue) and defatted rice bran, and then cultivate the solid medium containing mycelium obtained by growing the mycelium in the presence of hot water. , Shiitake mycelium extract obtained by grinding and filtering the obtained suspension, or a concentrated product thereof, or dried shiitake mycelium extract obtained by spray drying. preferable.
同様に、アガリクス、冬虫夏草、メシマコブなどの抽出物は、それぞれの子実体または菌糸体を用いて調製することができる。
本発明におけるブタ肝臓抽出物は、ブタ肝臓を粉砕、水で抽出して得られる抽出物、またはブタ肝臓もしくは前記抽出物を酵素分解して得られる加水分解物、あるいはこれらを濃縮、乾燥したものを用いることができる。市販品としては日本ハム（株）製PレバーEX（登録商標）（Lot.PL0710A）、伊藤ライフサイエンス（株）製Liver-Hi（登録商標）などを使用することもできる。
Similarly, extracts such as Agaricus, Cordyceps, and Meshimakobu can be prepared using each fruit body or mycelium.
The pig liver extract in the present invention is an extract obtained by pulverizing pig liver and extracting with water, a hydrolyzate obtained by enzymatic degradation of pig liver or the above extract, or a product obtained by concentrating and drying these. Can be used. Commercially available products may include P-Lever EX (registered trademark) (Lot.PL0710A) manufactured by Nippon Ham Co., Ltd., Liver-Hi (registered trademark) manufactured by Ito Life Science Co., Ltd., and the like.
一般には、担子菌抽出物１重量部に対して、ブタ肝臓抽出物の配合量が、０．１〜１０重量部で使用されるが、中でも担子菌抽出物１重量部に対して、ブタ肝臓抽出物を０．２〜３重量部配合することが好ましく、０．３〜１重量部配合することがさらに好ましい。 In general, the amount of porcine liver extract is 0.1 to 10 parts by weight with respect to 1 part by weight of the basidiomycete extract. It is preferable to mix 0.2 to 3 parts by weight of the extract, and more preferably 0.3 to 1 part by weight.
本発明の組成物は飲食品または医薬品として使用できる。
医薬品として用いるときの経口投与に適した製剤には、錠剤、カプセル剤、散剤、顆粒剤、溶液剤、シロップ剤などが含まれるが、これに限定されない。
The composition of this invention can be used as food-drinks or a pharmaceutical.
Formulations suitable for oral administration when used as pharmaceuticals include, but are not limited to tablets, capsules, powders, granules, solutions, syrups and the like.
医薬品には薬剤的に許容できる担体を添加することができ、これらには当業界で公知の適当な賦形剤、結合剤、崩壊剤、滑沢剤、着香料、着色剤、溶解補助剤、懸濁剤、コーティング剤などを含むが、これに限定されない。 Pharmaceutical agents can be added with pharmaceutically acceptable carriers, including suitable excipients, binders, disintegrants, lubricants, flavors, colorants, solubilizers known in the art, Including, but not limited to, suspending agents, coating agents and the like.
本発明の組成物の投与量は患者の年齢、体重、症状、投与経路などを考慮して医師、薬剤師、栄養士などにより決定される。例えば、本発明の組成物に含まれるシイタケ菌糸体は食品として使用されてきたものであり、極めて安全であるところから、投与量を厳しく限定する必要はないが、通常シイタケ菌糸体抽出物粉末に換算して１日あたり１０ｍｇ−５００００ｍｇ、好ましくは１００ｍｇ−５０００ｍｇである。 The dosage of the composition of the present invention is determined by a doctor, pharmacist, dietitian, etc. in consideration of the age, weight, symptoms, route of administration, etc. of the patient. For example, shiitake mycelium contained in the composition of the present invention has been used as a food, and since it is extremely safe, it is not necessary to strictly limit the dose, but usually it is a shiitake mycelium extract powder. In conversion, it is 10 mg-50000 mg per day, preferably 100 mg-5000 mg.
本発明の組成物は、食品の形で提供することもできる。好ましい食品としては顆粒、麺類、キャンディー、ゼリー、クッキーなどが挙げられる。さらに、本発明の組成物は、飲料の形で提供することもできる。このような食品、飲料には本発明の組成物の他に、ビタミン剤、カルシウムなどの無機成分、キトサンなどの食物繊維、大豆抽出物などの蛋白質、レシチンなどの脂質、乳糖などの糖類などを追加してもよい。 The composition of the present invention can also be provided in the form of food. Preferred foods include granules, noodles, candy, jelly, cookies and the like. Furthermore, the composition of the present invention can also be provided in the form of a beverage. In addition to the composition of the present invention, such foods and beverages include vitamins, inorganic components such as calcium, dietary fibers such as chitosan, proteins such as soybean extract, lipids such as lecithin, saccharides such as lactose, etc. May be added.
本発明を以下の実施例によりさらに詳しく説明するが、本発明の範囲はこれに限定されない。本発明の方法を種々変更、修飾して使用することが当業者には可能であり、これらも本発明の範囲に含まれる。 The present invention will be described in more detail with reference to the following examples, but the scope of the present invention is not limited thereto. It is possible for those skilled in the art to use the method of the present invention with various changes and modifications, and these are also included in the scope of the present invention.
（調製例）
１）シイタケ菌糸体抽出物の調製
バガス（サトウキビのしぼりかす）９００ｇ、米糠１００ｇからなる固体培地に純水を適度に含ませた後に、シイタケ種菌を接種し、温度２５℃および湿度９０％に調節した培養室内に3ヶ月放置し、菌糸体を増殖させた。菌糸体が固体培地に蔓延した後、このうち１ｋｇ（固体培地を含む重量である）を１００Lの９５℃熱水存在化で粉砕、すりつぶし、得られた懸濁状液をろ過することによってシイタケ菌糸体抽出液８０Lを得た。これを１０Lまで濃縮した後、スプレードライによる乾燥を行い、シイタケ菌糸体抽出物乾燥粉末２５０ｇを得た。
２）アガリクス子実体抽出物の調製
アガリクス実体抽出物は、アガリクス子実体粉末（チハヤ株式会社製有機栽培アガリクス）１００ｇを９５℃の熱水１０Lで抽出し、抽出液９．２Lを得た。これを５００ｍLまで濃縮した後、凍結乾燥を行い、アガリクス子実体抽出物乾燥粉末３１ｇを得た。
３）冬虫夏草菌糸体抽出物の調製
冬虫夏草菌糸体抽出物は、冬虫夏草菌糸体粉末（杭州中美華東製薬有限公司製ＣＯＲＢＲＩＮ ＣＡＰＳＵＬＥ）１００ｇを９５℃の熱水１０Lで抽出し、抽出液９．０Lを得た。これを５００ｍLまで濃縮した後、凍結乾燥を行い、冬虫夏草菌糸体抽出物乾燥粉末２７ｇを得た。
４）メシマコブ子実体抽出物の調製
メシマコブ子実体抽出物は、メシマコブ子実体粉末（チハヤ株式会社社製メシマコブ子実体滅菌末）１００ｇを９５℃の熱水１０Lで抽出し、抽出液９．４Lを得た。これを５００ｍLまで濃縮した後、凍結乾燥を行い、メシマコブ子実体抽出物乾燥粉末３２ｇを得た。
実施例１：シイタケ菌糸体抽出物における味改善効果試験
（試験方法）
シイタケ菌糸体抽出物にブタ肝臓抽出物を添加したときの味改善効果を試験するために、下記表１、表２、表３に示す配合比で組成物を作製した。なお、ブタ肝臓抽出物としては、日本ハム（株）製PレバーEX（登録商標）（Lot.PL0710A）を使用した。
(Preparation example)
1) Preparation of shiitake mycelium extract After moderately containing pure water in a solid medium consisting of 900 g of bagasse (sugar cane squeezed) and 100 g of rice bran, inoculated with shiitake inoculum and adjusted to a temperature of 25 ° C. and a humidity of 90% The mycelium was allowed to grow for 3 months in the culture chamber. After the mycelium has spread on the solid medium, 1 kg (weight including the solid medium) is pulverized and ground in the presence of 100 L of 95 ° C hot water, and the resulting suspension is filtered to obtain shiitake mycelia. 80 L of body extract was obtained. This was concentrated to 10 L, and then dried by spray drying to obtain 250 g of dried shiitake mycelium extract powder.
2) Preparation of Agaricus fruit body extract Agaricus fruit body extract was obtained by extracting 100 g of Agaricus fruit body powder (organically grown Agaricus manufactured by Chihaya Co., Ltd.) with 10 L of hot water at 95 ° C. to obtain 9.2 L of an extract. This was concentrated to 500 mL and then freeze-dried to obtain 31 g of Agaricus fruit body extract dry powder.
3) Preparation of Cordyceps mycorrhizal mycelium extract Cordyceps myxium mycelium extract was obtained by extracting 100 g of Cordyceps mycorrhizal mycelium powder (CORBRIN CAPSULE manufactured by Hangzhou Zhonghua Huadong Pharmaceutical Co., Ltd.) with 10 L of hot water at 95 ° C., and extracting 9.0 L of the extract. Obtained. This was concentrated to 500 mL and then freeze-dried to obtain 27 g of dry powder of Cordyceps mycelium extract.
4) Preparation of Meshimakobu fruit body extract Meshimakobu fruit body extract was extracted with 10 liters of hot water at 95 ° C. with 100 gram of Meshimakobu fruit body powder (meshimakobu fruit body sterilized powder manufactured by Chihaya Co., Ltd.). Obtained. This was concentrated to 500 mL and then freeze-dried to obtain 32 g of dried powder of the fruit body extract.
Example 1: Test for improving taste in shiitake mycelium extract (test method)
In order to test the taste improving effect when the porcine liver extract was added to the shiitake mycelium extract, compositions were prepared at the blending ratios shown in Table 1, Table 2, and Table 3 below. In addition, as a pig liver extract, Nippon Ham Co., Ltd. P lever EX (trademark) (Lot.PL0710A) was used.
表３に示す試験は、ブタ肝臓抽出物による味改善効果が、ブタ肝臓抽出物中に含まれるアミノ酸による効果であるかどうかを検討するために実施したものである。まず、ブタ肝臓抽出物中の遊離アミノ酸含有量を測定したところ、表４に示す値になった。 The test shown in Table 3 was conducted in order to examine whether the taste improving effect by the porcine liver extract is an effect by the amino acids contained in the porcine liver extract. First, when the free amino acid content in the porcine liver extract was measured, the values shown in Table 4 were obtained.
表４に記載の各アミノ酸の値に基づいて、ブタ肝臓抽出物中のアミノ酸と同じ成分の混合アミノ酸を調製した。アミノ酸（アルギニン、リジン、ヒスチジン、フェニルアラニン、チロシン、ロイシン、イソロイシン、メチオニン、バリン、アラニン、グリシン、プロリン、グルタミン酸、セリン、スレオニン、アスパラギン酸、トリプトファン）は協和発酵（株）製を使用した。上記調製法により得られた混合アミノ酸を表２の各実施例におけるブタ肝臓抽出物中のアミノ酸含量と同じになるようにシイタケ菌糸体抽出物に添加して組成物を作製したのが表３に記載の各比較例である。
（評価方法）
作製した組成物について、２０名のパネラーにより官能評価してもらい、その平均値を求めた。評価基準を表５に示す。
Based on the value of each amino acid described in Table 4, mixed amino acids having the same components as the amino acids in the porcine liver extract were prepared. Amino acids (arginine, lysine, histidine, phenylalanine, tyrosine, leucine, isoleucine, methionine, valine, alanine, glycine, proline, glutamic acid, serine, threonine, aspartic acid, tryptophan) manufactured by Kyowa Hakko Co., Ltd. were used. Table 3 shows the composition prepared by adding the mixed amino acid obtained by the above preparation method to the shiitake mycelium extract so as to have the same amino acid content in the porcine liver extract in each Example of Table 2. It is each comparative example of description.
(Evaluation methods)
About the produced composition, sensory evaluation was asked by 20 panelists, and the average value was calculated | required. Table 5 shows the evaluation criteria.
評価結果を表６・表７・表８に示す。 The evaluation results are shown in Table 6, Table 7, and Table 8.
表６・表７・表８の結果から、シイタケ菌糸体抽出物単独である比較例１と比較して、シイタケ菌糸体抽出物1重量部に対してブタ肝臓抽出物０．１〜１０重量部配合した組成物で酸味、苦味が改善され、美味しさが改善された。中でもブタ肝臓抽出物を０．２〜３重量部配合した場合に強く美味しさが改善されており、特に０．３〜１重量部配合した場合において著しく改善効果が見られた。 From the results of Table 6, Table 7, and Table 8, 0.1 to 10 parts by weight of porcine liver extract with respect to 1 part by weight of shiitake mycelium extract compared to Comparative Example 1 which is a shiitake mycelium extract alone. The blended composition improved sourness and bitterness and improved taste. In particular, when 0.2 to 3 parts by weight of porcine liver extract was blended, the taste was strongly improved, and particularly when 0.3 to 1 part by weight was blended, a remarkable improvement effect was observed.
また、ブタ肝臓抽出物に代えて混合アミノ酸を添加した場合には、味改善効果があまりみられなかったことから、シイタケ菌糸体抽出物の味改善効果はアミノ酸によるものではないことが示された。
実施例２：アガリクス子実体、冬虫夏草菌糸体、メシマコブ子実体の抽出物における味改善効果試験
アガリクス子実体、冬虫夏草菌糸体、メシマコブ子実体の抽出物を用いて、表９、表１０に従って組成物を作成した。６名のパネラーにより実施例１と同様に官能評価してもらい、その平均値を求めた。
In addition, when mixed amino acids were added instead of porcine liver extract, the taste improvement effect was not so much, indicating that the taste improvement effect of shiitake mycelium extract was not due to amino acids. .
Example 2: Taste improvement effect test in extracts of Agaricus fruiting body, Cordyceps mycorium mycelium, Meshimakobu fruiting body Extracts of Agaricus fruiting body, Cordyceps mycorium mycelium, Mesima Kobu fruiting body were used according to Table 9 and Table 10 for the composition. Created. Sensory evaluation was conducted in the same manner as in Example 1 by six panelists, and the average value was obtained.
評価結果を表１１・表１２に示す。 The evaluation results are shown in Tables 11 and 12.
表１１・表１２の結果から各担子菌類抽出物単独である比較例１０、１１、１２と比較して、アガリクス子実体抽出物もしくは冬虫夏草菌糸体抽出物もしくはメシマコブ子実体抽出物1重量部に対してブタ肝臓抽出物を０．７重量部配合した組成物それぞれにおいて酸味、苦味が改善され、著しく美味しさが改善された。
実施例３：処方例
以下に処方例を示す。
[医薬品組成物の処方例]
処方例１．トローチ 重量％
シイタケ菌糸体抽出物 55.0
ブタ肝臓抽出物 14.0
マルチトール 21.0
アラビアガム 1.5
ショ糖脂肪酸エステル 2.5
クエン酸 3.0
粉末香料 1.0
キシリトール 残部
合計 100
[食品組成物の処方例]
処方例１．タブレット 重量％
アガリクス抽出物 60.0
ブタ肝臓抽出物 15.0
デンプン 11.0
トウモロコシタンパク質 2.0
ショ糖脂肪酸エステル 9.0
麦芽糖 3.0
合計 100
処方例２．散剤 重量％
冬虫夏草抽出物 20.0
ブタ肝臓抽出物 5.0
ブドウ糖 20.0
デンプン 55.0
合計 100
いずれの素材を用いた場合でも、同様に呈味の改善効果が確認出来た。また、上記処方例と同様の処方により各種組成物を調製することができる。
From the results of Tables 11 and 12, compared to Comparative Examples 10, 11, and 12, each basidiomycete extract alone, 1 part by weight of Agaricus fruit body extract, Cordyceps mycorrhizal mycelium extract or Meshimakobu fruit body extract In each composition containing 0.7 parts by weight of porcine liver extract, the sourness and bitterness were improved, and the taste was remarkably improved.
Example 3: Formulation Example A formulation example is shown below.
[Prescription example of pharmaceutical composition]
Formulation Example 1 Troche weight%
Shiitake mycelium extract 55.0
Pig liver extract 14.0
Maltitol 21.0
Gum arabic 1.5
Sucrose fatty acid ester 2.5
Citric acid 3.0
Powder flavor 1.0
Xylitol balance <br/> Total 100
[Prescription example of food composition]
Formulation Example 1 Tablet weight%
Agaricus extract 60.0
Pig liver extract 15.0
Starch 11.0
Corn protein 2.0
Sucrose fatty acid ester 9.0
Maltose 3.0
Total 100
Formulation Example 2 Powder %
Cordyceps extract 20.0
Pig liver extract 5.0
Glucose 20.0
Starch 55.0
Total 100
Even when any material was used, the effect of improving taste was confirmed in the same manner. Moreover, various compositions can be prepared by the same formulation as the above-mentioned formulation example.
Claims (5)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2008086216A JP2009235039A (en) | 2008-03-28 | 2008-03-28 | Composition containing basidiomycete extract and pig liver extract |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2008086216A JP2009235039A (en) | 2008-03-28 | 2008-03-28 | Composition containing basidiomycete extract and pig liver extract |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2009235039A true JP2009235039A (en) | 2009-10-15 |
Family
ID=41249459
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2008086216A Pending JP2009235039A (en) | 2008-03-28 | 2008-03-28 | Composition containing basidiomycete extract and pig liver extract |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2009235039A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6239510A (en) * | 1985-08-13 | 1987-02-20 | Shiseido Co Ltd | External preparation for skin |
| JP2000060482A (en) * | 1998-06-11 | 2000-02-29 | Fancl Corp | Food composition |
| JP2002080388A (en) * | 2000-09-04 | 2002-03-19 | Takeda Food Products Ltd | Activation agent for liver function |
| JP2003012538A (en) * | 2001-06-28 | 2003-01-15 | Hitoshi Nagaoka | Antioxidant agent |
| JP2004168710A (en) * | 2002-11-20 | 2004-06-17 | Kansai Koso Kk | Bleaching agent and cosmetic |
| JP2005132812A (en) * | 2003-10-08 | 2005-05-26 | Kobayashi Pharmaceut Co Ltd | Fraction of extract from mycelium of lentinus edodes and its use |
-
2008
- 2008-03-28 JP JP2008086216A patent/JP2009235039A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6239510A (en) * | 1985-08-13 | 1987-02-20 | Shiseido Co Ltd | External preparation for skin |
| JP2000060482A (en) * | 1998-06-11 | 2000-02-29 | Fancl Corp | Food composition |
| JP2002080388A (en) * | 2000-09-04 | 2002-03-19 | Takeda Food Products Ltd | Activation agent for liver function |
| JP2003012538A (en) * | 2001-06-28 | 2003-01-15 | Hitoshi Nagaoka | Antioxidant agent |
| JP2004168710A (en) * | 2002-11-20 | 2004-06-17 | Kansai Koso Kk | Bleaching agent and cosmetic |
| JP2005132812A (en) * | 2003-10-08 | 2005-05-26 | Kobayashi Pharmaceut Co Ltd | Fraction of extract from mycelium of lentinus edodes and its use |
Non-Patent Citations (1)
| Title |
|---|
| JPN6013013427; 'キノコ豚レバーのスープがどうする' 経験の共有 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR100988072B1 (en) | Fermented dendropanax morbifera lev. products and a pharmaceutical composition comprising the same | |
| JP4163631B2 (en) | Fermentation composition of spicy varieties of chili pepper and its use | |
| KR100887854B1 (en) | Preventives or Remedies for Arthritis | |
| JP2017127231A (en) | Composition for eating and drinking | |
| KR101296995B1 (en) | Fermented product comprising fermented rice bran and rice germ by lactobacillus and preparation method thereof | |
| KR101219650B1 (en) | Process for detoxification of Rhus Verniciflua, and the use of detoxified bark extract | |
| JP2004315512A (en) | Functional composition | |
| KR20010025337A (en) | A method of preparing the antitumor and immuno-activity polysaccharide from the artificial cultivation of inonotus obliquus, and its use | |
| KR101310648B1 (en) | Composition comprising leaves of peucedanum japonicum for relieving hangover or fermented liquor having leaves of peucedanum japonicum | |
| KR20180042936A (en) | a composition comprising the mycelium culture medium from Schizophyllum commune as an active ingredient for preventing or treating liver disease and alleviating hangover | |
| JP4673071B2 (en) | Iron-adsorptive polymer substance, iron-containing polymer substance, and production method thereof | |
| WO2007007994A1 (en) | Food composition for improving liver function comprising a lonicera caerulea l. var. edulis extract | |
| US20140377242A1 (en) | Coenzyme q10-containing composition for oral ingestion | |
| JP2003063981A (en) | Nourishing tonic | |
| JP3618653B2 (en) | Pharmacological composition having blood pressure lowering effect | |
| JP2005068114A (en) | Pleurotus cornucopiae fruit body composition, method for producing the same, and immunopotentiator, anticancer agent and food product | |
| JP4323128B2 (en) | Bioactive composition | |
| JP2009235039A (en) | Composition containing basidiomycete extract and pig liver extract | |
| JP2009024027A (en) | Physiologically active composition | |
| JP2005006533A (en) | Functional food, method for producing the same, and medicine | |
| KR20150085215A (en) | Composition comprising black garlic and Gastrodia elata extract with antioxidant activity and method of making the same | |
| KR20190078182A (en) | Composition for Removing Hangover Using an Extract of Enteromorpha prolifera, Sprout Ginseng etc. | |
| JP5264106B2 (en) | Composition having antioxidative action | |
| KR20100096565A (en) | Composition comprising the peel extract of allium cepa l. for preventing and treating hepatic disease | |
| JP2006257007A (en) | Angiotensin converting enzyme inhibitor |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20110228 |
|
| RD04 | Notification of resignation of power of attorney |
Free format text: JAPANESE INTERMEDIATE CODE: A7424 Effective date: 20110819 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20121226 |
|
| A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20130225 |
|
| A02 | Decision of refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A02 Effective date: 20130321 |