JP2010235463A - Hericium erinaceum extract and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a Hericium erinaceum (H. erinaceum) extract having less inactivation of the active ingredients of the same and containing more active ingredients. <P>SOLUTION: This H. erinaceum extract includes erinacine, hericium and a β-glucan as main components, and is obtained by processes comprising (a) a first extracting process of extracting the H. erinaceum, its fermented material or their crushed materials with hot water at ≤200°C to obtain a hot water extract and hot water extraction residue, (b) a second extraction process of extracting the hot water extraction residue with hot water at ≥200°C and ≤470°C under a high pressure condition to obtain a hot water extract modified material and (c) a process of obtaining the extract of H. erinaceum by combining the hot water extract and hot water extract modified material. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a Yamabushitake extract and a method for producing the same. More specifically, the present invention relates to a Yamabushitake extract obtained by two-stage hot water extraction and containing more active ingredients.

  Yamabushitake (Hericium Erinaceum) is a mushroom belonging to the genus Coralidae, and in China, its dried fruit body has been prescribed as a Chinese medicine.

Yamabushitake is generally known to have the following medicinal ingredients:
(1) It contains β-D-glucan, a water-soluble polysaccharide having an immunity enhancing action, and has effects such as anticancer effect and infection prevention effect;
(2) It contains a phenolic helicenone (mainly contained in the fruiting body) or erinasin (mainly contained in the mycelium) having an action of promoting the synthesis of nerve growth factor (hereinafter referred to as NGF), such as Alzheimer's disease (3) Contains antioxidant enzymes such as superoxide dismutase (hereinafter referred to as SOD) having an action of removing active oxygen to prevent cell oxidization and prevent aging Has an inhibitory effect.

  Various health foods for efficiently ingesting such an active ingredient of Yamabushitake on a daily basis have been studied. Examples thereof include health foods (Patent Document 1) obtained by adding pulverized Yamabushitake to foods mainly composed of wheat flour, and miso (Patent Document 2) obtained by mixing and aging soybeans and Yamabushitake. However, the in vivo absorption rate of erinasin, helicium and the like having NGF synthesis promoting action is low, and bioavailability is not sufficient.

  In order to extract the active ingredients contained in mushroom fruit bodies and mycelia, it is common to roast the fruit bodies with boiling water. In particular, it is known that the hot water extract of the fruit body of Yamabushitake contains β-glucan having antitumor activity. However, when only decocting with hot water, the extraction rate of the active ingredient in the obtained extract is extremely low.

  Therefore, as a method for more and more efficiently ingesting various active ingredients of mushrooms such as yamabushitake, the soaking solution obtained by immersing yamabushitake in water or hot water and the residue after soaking are cooked simultaneously. (Patent Document 3), and a method of mixing Yamabushitake powder in two stages of alcohol extraction and hot water extraction with the extraction residue (Patent Document 4). These methods are intended to improve the absorption rate of the extracted components by ingesting the extract and the extraction residue together. However, under normal conditions of extraction with warm water of 100 ° C. or less, the amounts of erinasin, helicium, and β-glucan extracted from Yamabushitake are small, and a low yield of active ingredients becomes a problem.

  On the other hand, a method of extracting with an organic solvent or hot water after treatment with an enzyme such as protease or cellulase (Patent Document 5), a method of performing wet heating at a temperature of 250 ° C. to 300 ° C., and then extracting with a solvent (Patent Document 6) Etc. have been reported. When hot hot water is used, the extraction rate of active ingredients increases, but there is a problem that some physiologically active substances are deactivated.

  In addition, since mushrooms have a smell and taste peculiar to mushrooms (so-called odor), in Patent Document 7, mushrooms are roasted at 150 to 250 ° C. and then extracted with water and / or an organic solvent. It is disclosed to obtain an active ingredient of In this case, although the odor is reduced, the acquisition efficiency of the active ingredient is low and the practicality is lacking.

JP 2000-166499 A JP 2008-228605 A JP 2004-121120 A JP 2006-117541 A JP 2002-262820 A JP 2006-282580 A JP 2001-69939 A

  It is an object of the present invention to provide a Yamabushitake extract that contains less active ingredients of Yamabushitake and contains more active ingredients.

  The present inventors separate active ingredients from Yamabushitake or fermented products and powders made from the same by extracting with hot water at a temperature of 200 ° C. or less, and the remaining solid components and a part of the liquid are heated with hot water. Is used under high pressure (for example, about 20 MPa) conditions and water of 200 ° C. or higher and 470 ° C. or lower as a medium, and the physical properties of water such as its dielectric constant and dissociation equilibrium constant are controlled by temperature and pressure, We have succeeded in producing useful components by efficiently extracting and denatured a part of it with hot water to obtain a hot water extract and modified product.

The present invention provides a Yamabushitake extract containing erinasin, helicium, and β-glucan as main components,
(A) a first extraction step in which Yamabushitake and its fermented product or pulverized product thereof are extracted with hot water at a temperature of 200 ° C. or lower to obtain a hot water extract and a hot water extraction residue;
(B) a second extraction step in which the hot water extraction residue is extracted with hot water at a temperature of 200 ° C. or higher and 470 ° C. or lower under high pressure conditions to obtain a hot water extraction / denatured product, and (c) the Combining the hot water extract and the hot water extract / denatured product to obtain a Yamabushitake extract;
Is obtained.

  In one embodiment, the high pressure condition is 2-40 MPa.

  In one embodiment, the temperature of the hot water in the said process (b) is 250-330 degreeC.

  In one embodiment, the temperature of the hot water in the said process (a) is 100 degreeC or more.

The present invention also provides a method for producing a Yamabushitake extract,
(A) a first extraction step in which Yamabushitake and its fermented product or pulverized product thereof are extracted with hot water at a temperature of 200 ° C. or lower to obtain a hot water extract and a hot water extraction residue;
(B) a second extraction step in which the hot water extraction residue is extracted with hot water at a temperature of 200 ° C. or higher and 470 ° C. or lower under high pressure conditions to obtain a hot water extraction / denatured product, and (c) the Combining the hot water extract and the hot water extract / denatured product to obtain a Yamabushitake extract;
Is included.

  In one embodiment of the above method, the Yamabushitake extract comprises erinasin, helicium, and β-glucan as main components.

  In one embodiment of the method, the high pressure condition is 2-40 MPa.

  In one embodiment of the method, the temperature of hot water in the step (b) is 250 to 330 ° C.

  In one embodiment of the above method, the temperature of the hot water in the step (a) is 100 ° C. or higher.

  According to the present invention, water in the second extraction step of extracting with hot water at a temperature of 200 ° C. or higher and 470 ° C. or lower under high pressure conditions as compared with conventional pulverization / hot water extraction (water of 100 ° C. or lower). Because of its large molecular kinetic energy, it is possible to efficiently extract the active ingredient of Yamabushitake. In other words, substances that could not be extracted in the first extraction step with hot water of 200 ° C. or lower are further extracted with high-temperature hot water in the second extraction step, and a part thereof is intentionally denatured. It is also possible to obtain a hot water extract / modified product containing no active ingredient.

  Therefore, according to the present invention, the conventional pulverization is performed by combining the hot water extract extracted in a high yield without modifying the active ingredient with hot water of 200 ° C. or less and the hot water extract / modified product. Compared with the treatment with only the active ingredient, deactivation of active ingredients such as erinasin and helicium is less, and the yield of the whole active ingredient can be increased. Therefore, the absorption rate of the active ingredient into the body can be increased.

2 is a chromatogram obtained by HPLC analysis of the extract obtained in the first extraction step of Example 1. FIG. 2 is a chromatogram obtained by HPLC analysis of the extract obtained in the second extraction step of Example 1. FIG.

The Yamabushitake extract of the present invention contains erinasin, helicium, and β-glucan as main components,
(A) a first extraction step in which Yamabushitake and its fermented product or pulverized product thereof are extracted with hot water at a temperature of 200 ° C. or lower to obtain a hot water extract and a hot water extraction residue;
(B) a second extraction step in which the hot water extraction residue is extracted with hot water at a temperature of 200 ° C. or higher and 470 ° C. or lower under high pressure conditions to obtain a hot water extraction / denatured product, and (c) the Combining the hot water extract and the hot water extract / denatured product to obtain a Yamabushitake extract;
Is obtained.

  Yamabushitake (Hericium erinaceum) is a wood-rotting fungus belonging to the genus Corydalis that belongs to the genus Corydalis, which occurs in the standing trees and fallen trees of beech, oak and oak and is distributed in Japan, China, Europe and North America. The fruit body has no distinction between a handle and an umbrella and has a lump shape with a diameter of about 5 to 20 cm, and has an infinite number of needle-like protrusions with a length of about 1 to 5 cm on the outer periphery like a hedgehog. Since Yamabushitake contains β-glucan, it has been confirmed that it has the effect of suppressing the growth of cancer cells and preventing cancer. In addition, nerve growth factor (NGF) synthesis induction promoters such as erinasin and helicium have been confirmed and can activate brain neurons, and are attracting attention as being effective in improving Alzheimer-type dementia. Yes. Furthermore, HeLa cell growth inhibitory substances and immune function regulating components have been identified.

  In the present invention, both fruit bodies and mycelium of Yamabushitake can be used. In the present invention, fruit bodies are preferably used. Yamabushitake can be either natural or artificially cultivated. For example, if it is artificial cultivation, it can also be produced by sprouting using raw wood, but as the mainstream of current production, nutrient sources are added appropriately to hardwood and coniferous sawdust, and the environment (temperature, humidity, illuminance) Yamabushitake can be stably obtained by controlling the fungus bed cultivation. For example, what contains 1.0 g / 100 g or more of β-glucan as artificially cleaned cultivated Yamabushitake is more preferably used. Yamabushitake may be in a raw form or a dried product obtained by air drying, drying under reduced pressure, freeze drying, or the like at room temperature or under heating.

  In the present invention, Yamabushitake may be a fermented product. The fermentation in the present invention refers to a saccharification reaction by koji. Further, lactic acid fermentation, citric acid fermentation, or alcohol fermentation may be combined. Examples of the koji used in the present invention include commercially available sake, shochu, miso, soy sauce and other ordinary koji, red koji, and black koji. Moreover, you may use the soot prepared by the method performed normally. For fermentation, for example, shredded yamatake mushrooms by appropriate means, add an appropriate amount of water as necessary, add koji, mix well, and mix appropriately at 15 to 25 ° C so that the fermentation proceeds uniformly. For 3 to 20 days to saccharify the starch.

  Yamabushitake or its fermented product is pulverized into particles of about 0.01 to 5 mm, if necessary, by mechanical treatment at room temperature using a pulverizer or the like, or freeze pulverization by a freeze pulverizer at -196 ° C. . The freeze pulverization is, for example, pulverized at −196 ° C. for 2 minutes in a liquid nitrogen atmosphere to obtain fine particles of 300 μm or less. Yamabushitake to be crushed may be either raw or dried. Alternatively, it may be dried after pulverization. Alternatively, water may be added to the ground Yamabushitake particles to moisten them, followed by further ultrasonic crushing. The ultrasonic crushing is performed, for example, with ultrasonic waves for 5 to 10 minutes to make Yamabushitake tissue into fine particles of 10 μm or less.

  In the present invention, first, in the first extraction step, Yamabushitake and its fermented product or pulverized product thereof are extracted with hot water at a temperature of 200 ° C. or lower to obtain a hot water extract and a hot water extraction residue.

  The amount of hot water for Yamabushitake and its fermented product or pulverized product thereof is not particularly limited. For example, in the case of raw or fermented Yamabushitake and its fermented product, the amount of hot water is 1.5 to 20 times, preferably 2 to 10 times the amount of Yamabushitake. For example, in the case of dried yamabushitake and its fermented product or pulverized product thereof, 1-50 times the amount of hot water, preferably 2-30 times the amount of hot water is used.

  In addition, extraction can usually be performed in a heat-resistant sealed container with stirring as necessary. The temperature of hot water during extraction may be 200 ° C. or lower in the first extraction step, and is usually 50 ° C. or higher, preferably 100 ° C. or higher, more preferably 110 ° C. or higher, and more preferably 180 ° C. C. or lower, more preferably 150 C or lower. The extraction time is not particularly limited, and can be usually 10 minutes to 48 hours, preferably 30 minutes to 12 hours.

  The extract obtained through the above extraction treatment is separated into a hot water extract and a hot water extraction residue by filtration or centrifugation. The obtained hot water extract may be partially concentrated or dried by distilling off water.

  Next, in the second extraction step, the hot water extraction residue is extracted with hot water at a temperature of 200 ° C. or higher and 470 ° C. or lower under high pressure conditions to obtain a hot water extracted / denatured product. The hot water extract / denatured product includes a hot water extract extracted under the conditions of the second extraction step and a hot water denatured product denatured and extracted under these conditions.

  The amount of hot water relative to the hot water extraction residue is not particularly limited. Usually, 1 to 20 times the amount of hot water extraction residue, preferably 2 to 10 times the amount of hot water is used.

  In addition, extraction can usually be performed in a heat-resistant sealed container (also referred to as a high-pressure container) with stirring as necessary. In the second extraction step, the temperature of hot water during extraction is 200 ° C. or higher and 470 ° C. or lower, preferably 220 to 400 ° C., more preferably 250 to 330 ° C. The pressure at the time of extraction preferably uses the vapor pressure of water at that temperature, and is preferably 40 MPa or less, more preferably 2 to 40 MPa, and even more preferably 2 to 30 MPa in terms of operational stability. . Moreover, extraction time is not specifically limited, Usually, 10 minutes-48 hours, Preferably it may be 30 minutes-12 hours.

  The extract obtained in the second extraction step is subjected to hot water extraction / denaturation by filtration or centrifugation. The obtained hot water extract / modified product may be partially concentrated or dried by distilling off water.

  Subsequently, the Yamabushitake extract of the present invention is obtained by mixing the hot water extract obtained in the first extraction step and the hot water extract / denatured product obtained in the second extraction step. If necessary, the Yamabushitake extract may be partially concentrated or dried by distilling off water.

  The Yamabushitake extract of the present invention contains erinasin, helicium, and β-glucan as main components as described above. “Contains as a main component” means that these three components are contained in total by 20% by mass or more. These components are usually contained in an amount of 15% by mass or less in a conventional commercial Yamabushitake extract. Furthermore, the Yamabushitake extract of the present invention contains a hydrothermally modified product. The hydrothermally modified product is, for example, a substance indicated by the second peak in the HPLC chromatogram in FIG. 2, which is not originally contained in Yamabushitake, and in the first extraction step or the conventional warm water of 100 ° C. or lower. It is a substance that is not detected in the extract by extraction.

  Since the Yamabushitake extract of the present invention contains a hydrothermally modified product, the effect of β-glucan is more effectively exhibited.

  In addition, the Yamabushitake extract of the present invention is safe because it is extracted with only water without using an organic solvent and does not use any excipients.

  The Yamabushitake extract of the present invention can be processed into any form for use in food, whereby it can be used as food or a food material. Alternatively, it is also possible to obtain and purify a fraction containing a desired physiologically active component from the obtained Yamabushitake extract using a purification method commonly used by those skilled in the art, for example, a countercurrent distribution method or liquid chromatography. It is.

Example 1
Distilled water containing no alkali was used as hot water, and the ground Yamabushitake was extracted with hot water. First, 10 g of Yamabushitake provided by Murata Shiihon Honpo was freeze-ground for 2 minutes at −196 ° C. in a liquid nitrogen atmosphere using a freeze crusher (SPEX freezer mill 6770; 6770 Freezer / Mill). Fine particles were obtained. The average particle diameter of the fine particles was about 200 μm. Yamabushitake pulverized fine particles were vacuum-dried in a vacuum dryer for 24 hours to obtain dried Yamabushitake powder. As a first extraction step, 5 g of dried Yamabushitake powder and 20 g of distilled water were placed in a heat-resistant sealed container and heated at 120 ° C. for 90 minutes. After completion of the heating, the mixture was cooled to room temperature, and the extract and the extraction residue were centrifuged. For the extract (ie, extract), high performance liquid chromatography; HPLC 200 system manufactured by Tosoh Corporation (column: ODS-80Ts manufactured by Tosoh Corporation, column temperature: 40 ° C., detector: UV (220 nm), eluent: methanol / Water = 1: 1 (v / v)), an analysis result as shown in FIG. 1 was obtained. It was found to contain erinasin, helicium, and β-glucan.

  Next, as a second extraction step, about 5 g of an extraction residue containing a large amount of fiber and β-glucan (that is, the remaining solid substance containing some water) and 20 g of distilled water are placed in a heat-resistant sealed container and 250 MPa at 4 MPa. Heat at 60 ° C. for 60 minutes. After completion of heating, the mixture was cooled to room temperature, and an extract was obtained by centrifugation. When the extract obtained in the second extraction step was analyzed by high performance liquid chromatography in the same manner as described above, an analysis result as shown in FIG. 2 was obtained. From FIG. 2, it was found that the amount of β-glucan eluted in the extract solution in the second extraction step was larger than that in the first extraction step. Moreover, it confirmed that the polysaccharide which was not obtained in the 1st extraction process was contained in the extract in a 2nd extraction process.

  After the second extraction step, the respective extract solutions and extraction residues of the first extraction step and the second extraction step were dried for 24 hours with a vacuum dryer to obtain a Yamabushitake hydrothermal two-stage extraction powder. The average particle diameter of the fine particles was about 200 μm.

  Yamabushitake hydrothermal two-stage extraction powder was extracted with ethyl acetate, the extract was distilled and dried, the residue was dissolved in methanol, and analyzed by high performance liquid chromatography as described above. As a result, it was found that 0.2 mg of erinasin, 0.3 mg of helicium, and 0.2 g of β-glucan were contained in 1 g of Yamabushitake hydrothermal two-stage extracted powder. For β-glucan analysis, BG Star A kit (β-glucan analysis kit manufactured by Wako Pure Chemical Industries, Ltd.) was used.

(Comparative Example 1)
The same Yamabushitake powder and 20 g distilled water used in Example 1 above were placed in a heat-resistant sealed container and heated at 80 ° C. for 90 minutes. After the heating, the mixture was cooled to room temperature, and an extract was obtained by filtration. The obtained extract was dried with a vacuum dryer for 24 hours to obtain a Yamabushitake hot water extract powder. The obtained hot water extract powder was extracted with ethyl acetate, the extract was distilled and dried, the residue was dissolved in methanol, and analyzed by high performance liquid chromatography in the same manner as described above. As a result, it was found that 0.1 g of erinasin, 0.1 mg of helicium, and 0.01 g of β-glucan were contained in 1 g of Yamabushitake hot water extract powder. For β-glucan analysis, BG Star A kit (β-glucan analysis kit manufactured by Wako Pure Chemical Industries, Ltd.) was used.

  Compared with the 80 degreeC warm water extract of the comparative example 1, the amount of each component extracted by the extract by the two-step extraction of the example 1 was large as a whole. In particular, a lot of β-glucan soluble in water was detected. Further, in the extract obtained in the second extraction step, a peak that seems to be a denatured product by hot water was also observed (FIG. 2).

  According to the present invention, it is possible to obtain an extract of yamabushitake with less inactivation of active ingredients such as erinasin and helicium compared to conventional powder treatment and with an increased yield of the active ingredients, and into the body of the active ingredients. Can increase the absorption rate. Therefore, the Yamabushitake extract of the present invention is used for health foods, cosmetics, pharmaceuticals, food materials and the like. The manufacturing method of the Yamabushitake extract of this invention is useful in order to manufacture these.

Claims (9)

Yamabushitake extract containing erinasin, helicium, and β-glucan as main components,
(A) a first extraction step in which Yamabushitake and its fermented product or pulverized product thereof are extracted with hot water at a temperature of 200 ° C. or lower to obtain a hot water extract and a hot water extraction residue;
(B) a second extraction step in which the hot water extraction residue is extracted with hot water at a temperature of 200 ° C. or higher and 470 ° C. or lower under high pressure conditions to obtain a hot water extraction / denatured product, and (c) the Combining the hot water extract and the hot water extract / denatured product to obtain a Yamabushitake extract;
Obtained by
Yamabushitake extract.   The Yamabushitake extract of Claim 1 whose said high pressure conditions are 2-40 Mpa.   The Yamabushitake extract of Claim 1 or 2 whose temperature of the hot water in the said process (b) is 250-330 degreeC.   Yamabushitake extract according to any one of claims 1 to 3, wherein the temperature of the hot water in the step (a) is 100 ° C or higher. (A) a first extraction step in which Yamabushitake and its fermented product or pulverized product thereof are extracted with hot water at a temperature of 200 ° C. or lower to obtain a hot water extract and a hot water extraction residue;
(B) a second extraction step in which the hot water extraction residue is extracted with hot water at a temperature of 200 ° C. or higher and 470 ° C. or lower under high pressure conditions to obtain a hot water extraction / denatured product, and (c) the Combining the hot water extract and the hot water extract / denatured product to obtain a Yamabushitake extract;
A method for producing a Yamabushitake extract.   The method according to claim 5, wherein the Yamabushitake extract comprises erinasin, helicium, and β-glucan as main components.   The method according to claim 5 or 6, wherein the high-pressure condition is 2 to 40 MPa.   The method according to any one of claims 5 to 7, wherein the temperature of the hot water in the step (b) is 250 to 330 ° C.   The method according to any one of claims 5 to 8, wherein the temperature of the hot water in the step (a) is 100 ° C or higher.

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