JP2011041478A - Papaya fermented food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide papaya fermented food increased in maltose and maltotriose by mixing with human salivary, compared to mixing with water, and having new bioactivation. <P>SOLUTION: The papaya fermented food is increased in maltose and maltotriose by mixing with human salivary, compared to mixing with water. The papaya fermented food has an effect of suppressing an increase in the blood glucose level of Type 2 diabetic. Furthermore, the papaya fermented food has an effect of promoting the recovery of the injury of Type 2 diabetic. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  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.

  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).

Japanese Unexamined Patent Publication No. 7-23777 JP 2006-75086 A JP 2008-200026 JP

  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. Patent Document 3 describes that the hydroxyl radical scavenging activity of a papaya fruit fermented product is effective in preventing and improving various symptoms in patients with type 2 diabetes. It is not clear whether the symptoms of patients can be prevented or ameliorated, and there is no specific data or description on suppressing the increase in blood glucose levels in patients with type 2 diabetes. Furthermore, there is no description about having the effect | action which accelerates | stimulates wound healing.

  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.

  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.

  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.

  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.

It is a graph which shows the% change rate of the blood glucose level of the test group and control group 8 weeks after the start of the gavage administration of the papaya fermented food with the value immediately before the intake of the papaya fermented food as 100%. It is a photograph image which shows the wound surface 7 days after making a wound in the db / db mouse of a test group and a control group, respectively. It is a graph which shows the wound area after the passage of 0 day, 3 days, and 7 days after making a wound in each of the test group and the control group db / db mice. It is a photograph image which shows the wound surface 7 days after making a wound in each of db / + mouse and db / db mouse. It is a graph which shows the wound area ratio after 1 day, 3 days, and 7 days after making wounds in db / + mice and db / db mice, respectively, as a percentage of the wound area after 0 days (immediately after wounding). .

  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.

  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.

  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.

  EXAMPLES Next, although an Example is given and this invention is demonstrated, this invention is not limited to a following example.

[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 previous sample 1 was put on a pre-column, extracted with 150 ml of water and 150 ml of EtOH, and the weight of the sample (sample 2) concentrated together was measured.
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

  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.

[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).

  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).

  As shown in FIG. 1, the increase in blood glucose level in the test group was significantly suppressed as compared with the control group.

[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.

  As shown in FIGS. 4 and 5, db / db mice had a markedly reduced wound treatment course compared to db / + mice.

  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.

  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.

Claims (3)

  Papaya fermented food characterized by increased maltose and maltotriose when mixed with human saliva compared to when mixed with water.   The papaya fermented food according to claim 1, which has an action of suppressing an increase in blood glucose level of a type 2 diabetic patient.   2. The papaya fermented food according to claim 1, which has an effect of promoting healing of a wound of a type 2 diabetic patient.

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