JP2011041478A - Papaya fermented food - Google Patents
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本発明は、パパイヤの未熟果を発酵させたパパイヤ発酵食品に関し、詳細にはヒトの唾液と混ぜると、水と混ぜ合わせる場合に比べ、マルトースとマルトトリオースが増加するパパイヤ発酵食品に関する。 The present invention relates to a papaya fermented food obtained by fermenting immature fruits of papaya, and more particularly, to a papaya fermented food in which maltose and maltotriose increase when mixed with human saliva compared to when mixed with water.
パパイヤ(学名:Carica Papaya Linn)は、中南米を原産とするパパイヤ科(Papayaceae)に属する植物で、果実はトロピカルフルーツとして食用に供されている。パパイヤの有する生理活性について、例えば、ビフィズス菌を増殖する活性のあることが報告されている(特許文献1参照)。一方、発酵とは、微生物が食品や化学物質を有用な成分に変化を起こすことをいい、発酵を利用した飲食物は数多くあり、パパイヤについても、パパイヤに含まれる成分を有用な成分に変化させ、あるいはパパイヤに含まれる有用な成分を高めるべく発酵物の提案がある。例えば、パパイヤに乳酸菌を作用させることにより得られる発酵物で、チロシナーゼ阻害活性、リパーゼ阻害活性及び抗酸化活性を有する発酵物の提案がある(特許文献2参照)。また、高いヒドロキシルラジカル消去活性を有するパパイア果実発酵物及びパパイア加工食品の提案がある(特許文献3参照)。 Papaya (scientific name: Carica Papaya Linn) is a plant belonging to the family Papayaceae that originates in Central and South America, and its fruits are used as edible tropical fruits. Regarding the physiological activity of papaya, for example, it has been reported that it has the activity of growing bifidobacteria (see Patent Document 1). Fermentation, on the other hand, means that microorganisms change food and chemical substances into useful ingredients, and there are many foods and drinks that use fermentation. For papaya, the ingredients contained in papaya are changed to useful ingredients. Alternatively, there is a proposal of a fermented product to enhance useful components contained in papaya. For example, there is a proposal of a fermented product obtained by allowing lactic acid bacteria to act on papaya and having tyrosinase inhibitory activity, lipase inhibitory activity and antioxidant activity (see Patent Document 2). There is also a proposal of a fermented papaya fruit and a processed papaya food having high hydroxyl radical scavenging activity (see Patent Document 3).
しかしながら、従来、パパイヤの発酵物が、ヒトの唾液と混ぜ合わせると、水と混ぜ合わせる場合に比べてマルトースとマルトトリオースを増加させることについての報告はない。特許文献2は、パパイヤの発酵物が2型糖尿病患者の血糖値の上昇を抑制する作用や創傷の治癒を促進する作用を有することについての記載がない。特許文献3は、パパイア果実発酵物のヒドロキシルラジカル消去活性により2型糖尿病患者の諸症状の予防、改善に有効であるとの記載があるが、ヒドロキシルラジカル消去活性によるどのような作用で2型糖尿病患者の諸症状の予防、改善ができるのか明らかではなく、また、2型糖尿病患者の血糖値の上昇を抑制することについて具体的なデータも記載もない。さらに、創傷の治癒を促進する作用を有することについての記載がない。
However, conventionally, there is no report that fermented papaya increases maltose and maltotriose when mixed with human saliva compared to when mixed with water. Patent Document 2 does not describe that a fermented papaya has an action of suppressing an increase in blood glucose level of a type 2 diabetic patient or an action of promoting wound healing.
本発明は、上記の事情に鑑みなされたもので、ヒトの唾液と混ぜ合わせると、水と混ぜ合わせる場合に比べてマルトースとマルトトリオースが増加し、新たな生理活性を有するパパイヤ発酵食品を提供することを課題とする。 The present invention has been made in view of the above circumstances. When mixed with human saliva, maltose and maltotriose are increased as compared with a case of mixing with water, and a papaya fermented food having new physiological activity is provided. The task is to do.
上記の課題を解決するための発明は、ヒトの唾液と混ぜ合わせると、水と混ぜ合わせる場合に比べ、マルトースとマルトトリオースが増加することを特徴とするパパイヤ発酵食品を要旨とする。 The gist of the invention for solving the above problems is a fermented papaya food characterized in that maltose and maltotriose increase when mixed with human saliva compared to when mixed with water.
上記の発明において、パパイヤ発酵食品は、2型糖尿病患者の血糖値の上昇を抑制する作用及び創傷の治癒を促進する作用を有する。 In the above invention, the papaya fermented food has an action of suppressing an increase in blood glucose level of a type 2 diabetes patient and an action of promoting wound healing.
本発明のパパイヤ発酵食品は、経口摂取することにより唾液でマルトースとマルトトリオースが増加するので、該オリゴ糖により腸内環境を整える働きを期待できる。また、血糖値の上昇を抑制できるので、食品として毎日摂取することにより、2型糖尿病の改善を期待できる。さらに、2型糖尿病患者の創傷の治癒を促進する作用を有するので、食品として摂取することにより、創傷を治癒し難い2型糖尿病患者の創傷の早期の治癒を期待できる。本発明のパパイヤ発酵食品は、エネルギー源として必要な単糖を含んでいるにも拘わらず、上記の効果を奏するので、2型糖尿病患者にとって大きな福音となる。 When the papaya fermented food of the present invention is orally ingested, maltose and maltotriose are increased in saliva, so that the oligosaccharide can be expected to work to adjust the intestinal environment. Moreover, since an increase in blood glucose level can be suppressed, improvement of type 2 diabetes can be expected by taking it daily as a food. Furthermore, since it has the effect | action which accelerates | stimulates the healing of the wound of type 2 diabetic patients, the early healing of the wound of type 2 diabetic patients who cannot easily heal the wound can be expected by taking it as food. Although the papaya fermented food of the present invention has the above-mentioned effects even though it contains a monosaccharide necessary as an energy source, it is a great gospel for patients with type 2 diabetes.
パパイヤ発酵食品は、唾液と混ぜ合わせることにより水と混ぜ合わせる場合に比べ、マルトースとマルトトリオースが増加するものである。経口摂取することにより、該オリゴ糖が増加し腸内環境を整える働きが期待される。また、経口摂取することにより、2型糖尿病患者の血糖値の上昇を抑制する作用及び創傷の治癒を促進する作用を有する。 Papaya fermented foods are those in which maltose and maltotriose are increased by mixing with saliva compared to mixing with water. When taken orally, the oligosaccharide is expected to increase and the intestinal environment is adjusted. In addition, when taken orally, it has an action of suppressing an increase in blood glucose level of type 2 diabetic patients and an action of promoting wound healing.
パパイヤ発酵食品は、パパイヤの未熟果を糖と共に食用酵母菌で発酵させることにより製造される。パパイヤ発酵食品は、経口摂取に適するよう顆粒剤、散剤、細粒剤など種々の形態に適宜調製することができ、調製に際し、添加剤、例えば賦形剤、結合剤、滑沢剤など適宜加えることができる。 Papaya fermented food is produced by fermenting immature fruits of papaya with edible yeast together with sugar. Papaya fermented foods can be appropriately prepared in various forms such as granules, powders, fine granules, etc. so as to be suitable for oral intake, and in the preparation, additives such as excipients, binders, lubricants, etc. are added as appropriate. be able to.
上記のような特徴を有するパパイヤ発酵食品は、具体的には、株式会社大里ラボラトリーが製造し、株式会社大里インターナショナルが販売するもの(FPP/Fermented Papaya Preparation(登録商標)、Immun'Age(登録商標)、以下「FPP」ということがある)により容易に入手できる。また、当該FPPは、ISO9001:2000、ISO14001:2004、ISO22000:2005を取得しており、環境面、安全面及び品質面で保証がされている。 Papaya fermented foods having the above characteristics are specifically manufactured by Osato Laboratories Co., Ltd. and sold by Osato International Co., Ltd. (FPP / Fermented Papaya Preparation (registered trademark), Immun'Age (registered trademark)) ), Hereinafter referred to as “FPP”). The FPP has acquired ISO9001: 2000, ISO14001: 2004, and ISO22000: 2005, and is guaranteed in terms of environment, safety, and quality.
次いで、本発明を実施例を挙げて説明するが、本発明は以下の実施例に限定されるものではない。 EXAMPLES Next, although an Example is given and this invention is demonstrated, this invention is not limited to a following example.
〔実施例1〕(パパイヤ発酵食品と唾液の混合の検討)
19名のボランティアの口内を水で洗浄した後(紙コップ(90ml容)×5回)、パパイヤ発酵食品(FPP)3gを口内で唾液とよく混ぜ合わせた。口内で混ぜ合わせたFPPと唾液を新たな紙コップに回収し、また口内の甘みが感じられなくなるまで唾液を同じ紙コップに回収した。その後水で口内をよく洗浄し(紙コップ(90ml容)×5回)、その洗浄した水も先に回収した試料の中に回収した(試料1)。活性炭:セライト(1:1)を水 20L、EtOH 2Lで洗浄したものを活性炭充填剤とした。桐山ロートに専用の濾紙を敷き、活性炭充填剤を充填(厚さ2cm)したものをプレカラムとした。先の試料1をプレカラムに付し、水 150ml、EtOH 150mlで抽出し、一つにまとめ濃縮した試料(試料2)の重さを測定した。
活性炭充填剤20gを充填したカラム(30mm×300mm)に少量の水に溶解した試料2を付し、二連球ゴムで加圧し水 3L、EtOH 4Lの順に抽出した。抽出した水画分及びEtOH画分をそれぞれ濃縮しHPLC分析を行った(FPP+唾液試料:以下、「FS」という)。比較対照として、3gのFPPを乳鉢ですり潰した後、水を加えて溶かした試料についても同様の方法で抽出及びHPLC分析を行った(FPP+水試料:以下、「FW」という)。確認のため、唾液のみ15ml回収し同様の方法で抽出及びHPLC分析を行った(唾液試料:以下、「S」という)。
結果は表1に示した。
HPLC分析条件は以下の通りである。
カラム;Asahipak NH2P5E-4、溶媒;アセトニトリル:水=75:25、流速;0.6ml/min、温度;30℃、検出器;RI
[Example 1] (Examination of mixing papaya fermented food and saliva)
After the mouths of 19 volunteers were washed with water (paper cup (90 ml) x 5 times), 3 g of papaya fermented food (FPP) was mixed well with saliva in the mouth. FPP and saliva mixed in the mouth were collected in a new paper cup, and saliva was collected in the same paper cup until the sweetness in the mouth was not felt. Thereafter, the mouth was thoroughly washed with water (paper cup (90 ml volume) × 5 times), and the washed water was also collected in the sample collected earlier (Sample 1). Activated carbon: Celite (1: 1) washed with 20 L of water and 2 L of EtOH was used as an activated carbon filler. A pre-column was prepared by placing a special filter paper on the Kiriyama funnel and filling it with activated carbon filler (thickness 2 cm). The
Sample 2 dissolved in a small amount of water was attached to a column (30 mm × 300 mm) packed with 20 g of activated carbon filler, pressurized with double ball rubber, and extracted in the order of 3 L of water and 4 L of EtOH. The extracted water fraction and EtOH fraction were respectively concentrated and subjected to HPLC analysis (FPP + saliva sample: hereinafter referred to as “FS”). As a comparative control, 3 g of FPP was ground in a mortar, and a sample dissolved and added with water was extracted and HPLC analyzed in the same manner (FPP + water sample: hereinafter referred to as “FW”). For confirmation, only 15 ml of saliva was collected and extracted and subjected to HPLC analysis in the same manner (saliva sample: hereinafter referred to as “S”).
The results are shown in Table 1.
The HPLC analysis conditions are as follows.
Asahipak NH2P5E-4, solvent; acetonitrile: water = 75: 25, flow rate; 0.6 ml / min, temperature; 30 ° C., detector; RI
表1に示されるように、FPPは唾液と混ぜ合わされることによりマルトースとマルトトリオースが増加すること、特にマルトトリオースは顕著に増加することが確認された。FSをFWと比較すると、FSでマルトースは約2.3倍、マルトトリオースは約12.8倍に増加していた。Sには、FPP中に存在する糖質は検出されていないことから、マルトースとマルトトリオースの増加はFPPと唾液が混合することによって起こる現象と考えられる。 As shown in Table 1, it was confirmed that when FPP was mixed with saliva, maltose and maltotriose increased, and particularly, maltotriose significantly increased. Comparing FS with FW, maltose increased about 2.3 times and maltotriose increased about 12.8 times. In S, carbohydrates present in FPP are not detected, and therefore an increase in maltose and maltotriose is considered to be a phenomenon caused by mixing FPP and saliva.
〔実施例2〕(パパイヤ発酵食品の血糖値の上昇を抑制する作用の検討)
2型糖尿病モデル動物のdb/dbマウスの40匹を試験群(20匹)と対照群(20匹)に用い、パパイヤ発酵食品の血糖値の上昇を抑制する作用について検討を行った。試験群は、パパイヤ発酵食品(FPP)を0.2mg/1g体重当て8週間(1週間に5日間投与)に亘り強制経口投与を行った。また、対照群は、パパイヤ発酵食品中に存在するグルコースの作用と調整するため、パパイヤ発酵食品中に存在するグルコース量をHPLCにより測定し、これに相当する量のグルコースを対照としてdb/dbマウスに8週間(1週間に5日間投与)に亘り強制経口投与を行った。
[Example 2] (Examination of action to suppress increase in blood glucose level of papaya fermented food)
Using 40 db / db mice of type 2 diabetes model animals in the test group (20 animals) and the control group (20 animals), the effect of suppressing the increase in blood glucose level of the papaya fermented food was examined. In the test group, papaya fermented food (FPP) was administered by oral gavage over 8 weeks (administration for 5 days per week) with 0.2 mg / 1 g body weight. In addition, in the control group, the amount of glucose present in the papaya fermented food was measured by HPLC in order to coordinate with the action of glucose present in the papaya fermented food, and the corresponding amount of glucose was used as a control for db / db mice. For 8 weeks (5 days a week).
FPPの強制経口投与の直前、強制経口投与の4週後、8週後にdb/dbマウスから血液を採取し血糖値の測定を行った。血糖値の測定は、グルコース酸化酵素法で行った。結果は、図1に示した(平均値±SD(n=20)、 *p<0.05VS対照)。 Blood was collected from db / db mice immediately before gavage administration of FPP, 4 weeks and 8 weeks after gavage administration, and blood glucose levels were measured. The blood glucose level was measured by the glucose oxidase method. The results are shown in FIG. 1 (mean ± SD (n = 20), * p <0.05 VS control).
図1に示されるように、試験群の血糖値の上昇は、対照群に比べ有意に抑制されていた。 As shown in FIG. 1, the increase in blood glucose level in the test group was significantly suppressed as compared with the control group.
〔実施例3〕(パパイヤ発酵食品の創傷の治癒を促進する作用の検討)
実施例2の〔パパイヤ発酵食品の血糖値の上昇を抑制する作用の検討〕でパパイヤ発酵食品(FPP)を8週間に亘り強制経口投与したdb/dbマウスの試験群20匹の内8匹、対照群20匹の内8匹の各背部に、6mmの生検パンチを使ってそれぞれ全層創傷を作り、パパイヤ発酵食品の創傷の治癒を促進する作用の検討を行った。創傷は、二次治癒(組織欠損のある創傷の治癒形式で、まず肉芽が盛り上がって創傷は縮小し、表皮の増生により創傷は閉鎖すること)によって塞がるまで放置した。創傷は、0日経過後(創傷直後)、3日経過後、7日経過後にそれぞれ撮影した。創傷面積は、ImageJソフトウエア採用のデジタル面積測定器を使用した。結果は、図2及び図3(平均値±SD(n=8)、 *p<0.05VS対照群)に示した。また、正常マウスのdb/+マウスとdb/dbマウスの創傷の治癒経過について検討をするため、db/+マウス8匹とdb/dbマウス8匹について、同様に全層創傷を作り、FPP又はグルコースを投与させることなく通常の飼料で生育し、0日経過後(創傷直後)、1日経過後、3日経過後、7日経過後の創傷面積を同様に測定した。結果は図4及び図5に示した。
[Example 3] (Examination of action to promote wound healing of papaya fermented food)
8 out of 20 test groups of db / db mice to which papaya fermented food (FPP) was orally administered for 8 weeks in Example 2 [Examination of action to suppress increase in blood glucose level of papaya fermented food] A full-thickness wound was made on each back of 8 out of 20 control groups using a 6 mm biopsy punch, and the effect of promoting the healing of wounds by fermented papaya food was examined. The wound was left to close until it was closed by secondary healing (in the healing form of a wound with tissue defects, the granulation first swelled, the wound contracted and the wound closed due to increased epidermis). The wound was photographed after 0 days (immediately after wounding), after 3 days, and after 7 days. For the wound area, a digital area measuring instrument employing ImageJ software was used. The results are shown in FIGS. 2 and 3 (mean ± SD (n = 8), * p <0.05 VS control group). In addition, in order to investigate the healing process of wounds of db / + mice and db / db mice of normal mice, full-thickness wounds were similarly created for 8 db / + mice and 8 db / db mice, and FPP or Growing on normal feed without administration of glucose, the wound area after the lapse of 0 days (immediately after the wound), after the lapse of 1 day, after the lapse of 3 days, and after the lapse of 7 days was similarly measured. The results are shown in FIGS.
図4及び図5に示されるように、db/dbマウスはdb/+マウスに比べ、創傷の治療経過が著しく低下していた。 As shown in FIGS. 4 and 5, db / db mice had a markedly reduced wound treatment course compared to db / + mice.
図2及び図3に示されるように、試験群の創傷面積は、対照群に比べ有意に縮小し、試験群による創傷の治癒の促進は顕著であった。 As shown in FIGS. 2 and 3, the wound area of the test group was significantly reduced compared to the control group, and the promotion of wound healing by the test group was remarkable.
本発明のパパイヤ発酵食品は、経口摂取によりマルトースとマルトトリオースが増加し、該オリゴ糖による腸内環境を整える働きを期待でき、また2型糖尿病患者の血糖値の上昇を抑制する作用及び創傷の治癒を促進する作用を有し、健康食品として有用性がある。 The papaya fermented food of the present invention can be expected to increase maltose and maltotriose by oral ingestion, and can be expected to adjust the intestinal environment due to the oligosaccharide, and can suppress the increase in blood glucose level of patients with type 2 diabetes and wounds It has the effect of promoting the healing of the skin and is useful as a health food.
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WO2016027333A1 (en) * | 2014-08-20 | 2016-02-25 | 株式会社大里インターナショナル | Atp production promoter, mitochondrial activity promoter and immunopotentiator |
WO2016027334A1 (en) * | 2014-08-20 | 2016-02-25 | 株式会社大里インターナショナル | Respiratory burst activity promoter and immunopotentiator |
JP2016102097A (en) * | 2014-11-29 | 2016-06-02 | 株式会社ジョージオリバー | Substance that improves intestinal environment |
WO2021054373A1 (en) | 2019-09-20 | 2021-03-25 | 株式会社大里インターナショナル | Composition for elongating telomeres |
US10993980B2 (en) | 2018-08-27 | 2021-05-04 | Osato International Inc. | Method for treating electrohypersensitivity with a fermented papaya preparation |
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