JP2010265223A - Inhibitor of anaerobic fermentation - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a solution for deleting or reducing abdominal symptom such as abdominal full-consciousness, break wind and diarrhea accompanied by the gas production by the intraintestinal anaerobic fermentation accompanied by the intake of a food containing milk sugar, concretely, for deleting or reducing the abdominal symptom at the intake of raw milk of a mammal, e.g. the milk or a milk product obtained by processing the milk by a person having milk sugar intolerance by inhibiting the intraintestinal anaerobic fermentation. <P>SOLUTION: The inhibitor of the anaerobic fermentation for inhibiting the intraintestinal anaerobic fermentation accompanied by the intake of the milk product contains curcumin as a main component. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to an anaerobic fermentation inhibitor.

  Anaerobic fermentation in the intestine occurs for various reasons, but most frequently occurs when lactose intolerant humans ingest lactose. A person who does not have lactase (lactose-degrading enzyme) reaches the large intestine with the undigested lactose, and the lactose undergoes anaerobic fermentation in the large intestine.

  Due to the increased intestinal gas production accompanying this intestinal anaerobic fermentation, subjective symptoms such as abdominal pain, abdominal bloating, diarrhea / loose stool, and paralysis appear. This lactose intolerance is extremely common in adults, and although there are large racial differences, it reaches 70% of the world population and 90% of Japanese adults. Most of them are primary adult lactase deficiency, and the lactase activity in the small intestine decreases from the time when the infant passes, so the above symptoms appear when dairy products such as milk are ingested.

  As a countermeasure and treatment method for lactose intolerance, conventionally, when milk is ingested, lactose-degrading enzyme drugs such as tilactase, etc., are prepared by previously degrading lactose (such as Akadi (registered trademark) manufactured by Nippon Milk Community). There are things to take.

  However, in the method of hydrolyzing lactose, since sugar and galactose are produced, the sweetness of milk is enhanced (for example, Patent Document 1), and there is a problem that the original flavor of milk is impaired. A blending technique for suppressing sweetness enhancement is also disclosed (for example, Patent Document 2), but it is not a simple method.

  In addition, as an excellent method for detecting such an intestinal anaerobic fermentation, there is an expiratory gas hydrogen concentration measurement, and its usefulness has been established medically. The origin of exhaled hydrogen is due to anaerobic metabolic fermentation of undigested carbonated water compounds in the large intestine. Therefore, breath hydrogen measurement is mainly used for diagnosis of digestive tract diseases such as small intestine transit time, abnormal intestinal fermentation, presence of small intestinal bacterial flora, and irritable bowel syndrome. In addition to the above-mentioned gastrointestinal tract diseases, the breath hydrogen concentration increases due to diet (milk, dairy products, soy food, dietary fiber, etc.), exercise, psychological stress, drugs (α-glucosidase inhibitors), and the like. Furthermore, early morning fasting baseline values decrease with age. In addition, it has been reported that in Japanese foods including soy foods, the rate of increase in exhaled hydrogen is greater in younger than older adults.

  Apart from this, the inventors recently reported that turmeric, a curry spice component, activates gastrointestinal transport of food and anaerobic metabolism of intestinal bacteria, and increases the hydrogen concentration in exhaled breath (Non-Patent Document). 1). In this report, we prepared standard curry with 4 kinds of spices including turmeric and curry without turmeric. Randomized crossover experimental design allowed 8 healthy adult subjects to eat end-expiratory hydrogen levels over 15 hours at 6-hour intervals after 15 minutes of ingested curry rice combined with a fixed amount of cooked rice. did. In the experiment, curry and rice were ingested by random crossover with a space of one week or more. There were individual differences in the fluctuation pattern of exhaled hydrogen after curry intake.

  In the curry without turmeric, the increase in exhaled hydrogen was not significant, but in the curry with turmeric, the exhaled hydrogen increased generally from about 90 minutes to 300 minutes immediately after eating, and the area under the curve of expiratory hydrogen concentration was significantly increased. Increased. In addition, the small intestine transit time was significantly shortened. That is, it was suggested that not only the metabolic activity of enteric hydrogen-producing bacteria but also gastrointestinal transport was enhanced. From this, it was considered promising that it was curcumin which is a main component of turmeric as a causative substance of anaerobic intestinal fermentation.

  In addition, curcumin has various health effects such as anti-oxidative stress action, anti-inflammatory action, anti-arteriosclerosis action, anti-cancer action and anti-platelet action (Non-Patent Document 2), and turmeric containing curcumin or curcumin. (Turmeric) is used as a health food or medicine and is widely spread in the market.

JP 57-022696

Patent No. 4015134

Shimouchi A, Nose K, Takaoka M, HayashiH, Kondo T. Effect of dietary turmeric on breath hydrogen. Dig Dis Sci, 2008 Nov 26. Epub ahead of print.

Aggarwal BB, Surth YJ, Shishoda S. The molecular targets and therapeuticuses of curcumin in health and diseases.In: Aggarwal BB, Surth YJ, Shishoda S, eds. Advances in Experimental Medicine and Biology. Vol 595. USA: Springer;

  In view of the present situation as described above, the present invention provides a method for eliminating or reducing the abdominal pain, abdominal fullness, diarrhea / loose stool, and phlegm associated with intestinal anaerobic fermentation of lactose intolerant persons.

  As a result of intensive studies, the present inventor has completed the anaerobic fermentation inhibitor of the present invention, which is characterized in that it suppresses intestinal anaerobic fermentation associated with intake of dairy products, comprising curcumin Is the main component.

Curcumin was expected to promote anaerobic intestinal fermentation by the above-described curry experiment, but it was found by the inventors' various studies and experiments that curcumin conversely suppresses anaerobic intestinal fermentation.
Eventually, it was found that components other than curcumin in turmeric promote anaerobic intestinal fermentation.

Here, as the anaerobic fermentation inhibitor of the present invention, curcumin may be a main component, and its form and intake method are not a problem.
Any form of curcumin may be used. For example, powder, granule, tablet, soft capsule, liquid and others may be used. They may be curcumin alone or mixed with other substrates. Curcumin may be taken alone or mixed with other foods. For example, this invention inhibitor is previously mixed with milk.

  The timing of taking the inhibitor of the present invention may be before, during or after feeding of a food containing lactose.

  The dose is about 20 mg to 180 mg. Of course, it varies depending on the amount of lactose to be ingested, the person to be ingested, and the like. Usually, a sufficient effect is obtained with 20 mg, and up to 180 mg can be taken if the effect is difficult to achieve. Moreover, safety is guaranteed.

Lactose is contained in the milk of mammals regardless of milk or human milk. In particular, as food, milk (non-adjusted, low-fat milk, non-fat milk, etc.), dairy products made from milk as raw materials (fat dry milk, butter, etc., with non-fat milk solid content of 8% or more , Low-fat milk, non-fat milk and concentrated types) and dairy drinks (drinks made mainly from dairy products, with a milk solids content of 3% or more and calcium added, so-called coffee milk, fruit Milk). Among these, lactose is contained, which may enhance intestinal fermentation.
By taking the inhibitor of the present invention together with these milk and dairy products made from such milk, the above-mentioned symptoms derived from lactose can be suppressed.

  Since the above-mentioned symptoms derived from lactose can be suppressed, dairy products including milk containing abundant nutrients can be sufficiently ingested. On the other hand, curcumin is known to have various health effects such as anti-cancer action, anti-inflammatory action, and anti-Alzheimer action, and it can be expected to promote health maintenance and promotion by simultaneous intake with nutrient-rich milk. .

  Furthermore, since milk contains abundant Ca, milk drinking is often promoted as a Ca replacement therapy for osteoporosis in the elderly. However, elderly people have a lot of intolerance to milk, and it is considered that the combined use of curcumin that can remove this main symptom exhibits not only Ca supplementation but also various additive effects of curcumin. The present invention is considered useful for maintaining and improving health.

  In FAO / WHO, an acceptable intake standard for food additives is regularly set, and the daily intake allowable amount of curcumin is 0 to 3 mg / kg body weight. When the Japanese standard weight is 60 kg, 180 mg is the daily allowable intake of curcumin. The majority of clinical trials in human subjects are clinical trials conducted mainly as resistance cancer drugs for lower gastrointestinal tract cancer, but curcumin used for cancer treatment is in g units. Of the 199 patients reported clinically regarding curcumin administration, the side effects of daily administration described are only gastrointestinal symptoms such as nausea / acidity 1 case, diarrhea 1 case, and loose stool 1 case. As a result, it has been concluded that chronic toxicity is not observed in long-term continuous administration up to 8 g of curcumin. On the other hand, 10 mg of curcumin is contained in one ordinary curry serving taken by Japanese. Therefore, adding about 20 mg of curcumin to milk and drinking it is at a low level that is not medically problematic. The ability to suppress anaerobic intestinal fermentation caused by undigested lactose contained in milk and dairy products at this level is a remarkable physiological effect, which is a novel effect not described in the conventional medical literature. is there. In particular, it may be used as a new treatment for the treatment of lactose intolerance.

  Curcumin is known to have a bactericidal action. Since curcumin itself is an aromatic compound, it has a sweet scent and does not impair the flavor of milk, so it is expected to be an excellent preservative. Actually, commercially available milk (raw milk) was purchased and the 50ml milk group alone and the 50ml milk + curcumin 5mg mixed group (at the same ratio as in the experiment) were refrigerated at 4 ° C. The ingredients were not separated and the flavor was not affected. It was thought to be useful as a preservative for milk.

It is the graph which contrasted the expiration | expired_air hydrogen density | concentration by ingestion of milk intake and ingestion of milk + curcumin (20 mg). It is the graph which showed the change of the area under a breath hydrogen concentration curve (equivalent to the amount of breath hydrogen discharge = intestinal anaerobic fermentation) accompanying milk intake and milk + curcumin (20 mg) intake. It is the graph which showed the change of the area under a breath hydrogen concentration curve with respect to curcumin dosage.

  Hereinafter, based on an Example, this invention is demonstrated in detail.

However, the examples do not limit the present invention.
The breath hydrogen concentration was used as an index indicating the degree of intestinal anaerobic fermentation. Anaerobic fermentation is affected by the time it takes for food to reach the large intestine and the history of food intake from intestinal residual feces. Therefore, in order to see the effect of curcumin with milk intake, we conducted an experiment with the following design.

  Curcumin is a fat-soluble substance and has a low absorption rate in the gastrointestinal tract, but it has been reported that the absorption rate of curcumin improves when used together with lecithin-containing foods. Therefore, subjects avoid curcumin-containing foods (curry, takuan, etc.), leave curcumin non-ingestion period for more than 1 week, ingest 200 ml of milk in the early morning fasting, from 15 minutes before administration to 6 hours after administration. The exhaled breath was collected every 15 minutes, and the time course of the breath hydrogen concentration was followed.

  An intake experiment was conducted in the same manner after a period of one week from the above experiment. The difference is that at the time of milk intake, 20 mg of curcumin was taken at the same time.

  The result is shown in FIG. Milk items are indicated by white circles, and those simultaneously ingesting curcumin are indicated by black circles. All data were expressed as average values. From this graph, it can be seen that when curcumin is taken at the same time, the increase in breath hydrogen concentration is suppressed compared to the case of milk alone.

FIG. 2 is a graph comparing the area under the curve for each subject in FIG. 1 between milk alone and curcumin. Everyone clearly shows a decline.
Significance probability was p = 0.006, and it can be said that the expiratory hydrogen concentration accompanying milk intake was significantly reduced by curcumin administration.

One of the above subjects took 200 ml of milk + curcumin (20 mg) and the same experiment was conducted, and a capacity load test of curcumin accompanying the intake of milk was conducted. As a result, the area under the breath hydrogen concentration curve tended to decrease significantly depending on the curcumin dose.

Claims (3)

  An anaerobic fermentation inhibitor characterized by suppressing intestinal anaerobic fermentation associated with intake of dairy products, comprising curcumin as a main component.   The anaerobic fermentation inhibitor according to claim 1, wherein the shape of the curcumin is any of powder, granule, tablet, soft capsule, and liquid. The anaerobic fermentation inhibitor according to claim 1, wherein the intestinal anaerobic fermentation is a symptom including any of abdominal pain, abdominal bloating, diarrhea / loose stool, and defecation caused by lactose intolerance.

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