JP2012055186A - Food utilizing polyphenol component of sorghum - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide food utilizing polyphenol components of Sorghum which is obtained as a result of product development for making use of the functionality of the polyphenol components while focusing attention on the polyphenol components richly falling in the Sorghum, and effectively utilizing the polyphenol components of miscellaneous cereals such as the Sorghum particularly, to give additional value to the miscellaneous cereals richly containing fibers, minerals, physiologically active components and the like which are limited in such easy use as to be mixed with rice and boiled.SOLUTION: The food is obtained by utilizing polyphenol components richly falling in kernels of red grain seeds and black grain seeds of Sorghum (otherwise known as corn, kaoliang, or Sorghum bicolor L. in scientific name).

Description

The present invention belongs to a food product using components of millet “Takakibi”.

Millet grains contain a lot of fiber, minerals, physiologically active ingredients, etc., but most of them are simply used for mixing with rice and cooking. Although it has been cultivated for a long time in Japan and used for livestock feed, it has not been regarded as an important feed or food ingredient due to its poor digestibility.

In recent years, health problems such as obesity due to overeating have been highlighted, and many low-calorie foods and beverages have been developed. Because millet contains a lot of fiber, it is encouraged to use it in the direction of increasing the fiber content of cooked rice by mixing many kinds of millet with rice and cooking it for health promotion.
In addition, the digestive juice inhibitory action of ingredients contained in food materials, etc. is now attracting attention from the viewpoint of obesity prevention, and various products using digestive juice inhibitory ingredients and their components have been developed. It is coming.

Takaraki (Sorghum bicolor L.) is mainly divided into yellow cereals, red cereals, snake-eye cereals, black cereals, white cereals, etc. It has been revealed that it contains a large amount of tannin-based and anthocyanin-based polyphenol pigments.

Takaraki (Sorghum bicolor L.) has not been regarded as an important feed and food ingredient because of its poor digestibility, but we have made use of our experience in grain research to determine the cause of poor digestibility. And found out that it is derived from polyphenols contained in large amounts in Sorghum bicolor L.

Nothing in particular.

Millet contains a lot of fiber, minerals, bioactive ingredients, etc., but it is only used for simple mixing such as cooking with rice. It is necessary to develop products with high value of millet components and added value to millet grains.In the present invention, attention is paid to polyphenol components that are abundant in oyster millet (Sorghum bicolor L.). Developed products that make use of sexuality.

Clarify the content of polyphenols contained in unused seeds such as cereals and grains of oyster millet (Sorghum bicolor L.), cereals, flower stems, stems, etc., and possess polyphenols extracted from cereals Developed foods and beverages that can be used to prevent obesity, etc. by confirming physiological activities such as digestive enzyme inhibitory ability and using the indigestibility that has been a problem in the past.

Technology for realizing high added value of oyster millet includes use as refined cereal, improvement of polyphenol component extraction efficiency by pulverization of cereal and use of ingredients, addition of flavor by roasting and tea Use, polyphenol pigments contained in unused parts such as cereals (garden), flower stems, stems, etc., as functional beverages utilizing physiological activities such as digestive enzyme inhibitory ability.

In the present invention, the polyphenol of oyster mill can be efficiently extracted by increasing the polyphenol content in the test substance by performing roasting and extraction. Furthermore, since it has an anti-diabetic action and an anti-obesity action, it can be used as a functional food or the like by using the polyphenol of oyster mill according to the present invention.

It is a graph which shows the measurement result of the maltase inhibitory activity of oyster mill tea. It is a graph which shows the measurement result of the lipase inhibitory activity of Takakibi tea.

The persimmon millet (Sorghum bicolor L.) used in the present invention is a persimmon grain, and any cultivar is acceptable as long as it is a persimmon millet, but a cultivar having a red pigment and a high polyphenol content is preferred. In addition, as long as the millet polyphenol can be secured, the extraction method may be hot water extraction or organic solvent extraction. About processing, you may add usual processing, such as scouring, crushing, and roasting. Finely ground persimmon can be used as the raw material, but the lower the degree of whitening, the higher the polyphenol content. Moreover, you may raise the extraction efficiency of polyphenol by grind | pulverizing. The grain adjustment and roasting may be performed by any general processing. For example, roasting, steaming, or retorting may be added.

Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited to these examples.

1 L of 75% acetone was added to 100 g of pulverized grains of various grains shown in Table 1, and the mixture was extracted for 15 minutes at 2500 rpm using a homogenizer. This was suction filtered using 5A filter paper to obtain a polyphenol extraction solution. The residue was recovered, 700 ml of 75% acetone was added again, and extraction processing was performed with a homogenizer in the same manner. The extract was suction filtered using 5A filter paper and combined with the previous filtrate. The extraction residue was rejected. The extract was concentrated at 45 ° C. or less using a rotary evaporator to distill off the acetone component. The obtained concentrated aqueous solution was centrifuged at 10,000 rpm, 10 ° C. for 15 minutes in a high-speed cooling centrifuge. The supernatant was subjected to suction filtration with 5A filter paper to obtain an extract. The obtained extract was emptied into a stainless or aluminum vat, frozen in a freezer at -23 ° C. overnight, and then freeze-dried. The obtained extracted powder was dissolved in distilled water so that the polyphenol concentration was 200 mg% to obtain a test substance, which was used for an antidiabetic action test.

α-Amylase inhibitory activity is obtained by adding 0.9 ml of various cereal test substances to 0.9 ml of 4% starch solution (0.1 M phosphate buffer (pH 7.0)), and incubating at 37 ° C. for 5 minutes. 0.024 ml (8.62 units) was added and reacted at 37 ° C. for 30, 60, 120 minutes. A blank was prepared using only a phosphate buffer instead of a starch solution, and maltose originally contained in the extract and maltose released from the extract by the action of the enzyme were quantified. As a control, a sample to which only a phosphate buffer was added instead of the test sample solution was used to confirm the enzyme activity in the absence of the extract. After completion of the reaction, the enzyme was inactivated by heating in boiling water for 10 minutes. After stopping the reaction, the mixture was centrifuged (3000 rpm, 10 min.), The amount of maltose in the supernatant was measured by a post-column method using HPLC, and the amount of maltose produced was used as a criterion for determining enzyme activity. The α-amylase was prepared by diluting porcine pancreatic juice-derived α-amylase (manufactured by SIGMA: A-3176) with 0.1 M sodium phosphate buffer (pH 7.0) so as to be 359 Unit / ml.

For maltase inhibitory activity, 0.5 ml of a 2% maltose solution was added to 0.5 ml of various cereal test substances and incubated in a 37 ° C. water bath for 5 minutes, and then 0.5 ml of an enzyme solution was added to start the enzyme reaction. Sampling was performed 60 minutes after the reaction and 120 minutes later, the enzyme reaction was stopped by boiling treatment, the glucose concentration was measured, and the carbohydrase inhibitor activity was measured. A 2% maltose solution was prepared with 56 mM maleate buffer (pH 6.0). The enzyme solution was added to a commercially available rat intestinal acetone powder (manufactured by SIGMA) with 18 volumes of 56 mM maleate buffer (pH 6.0) and homogenized with a homogenizer while cooling with ice, followed by centrifugation (5,000 rpm, 10 min, And the supernatant was used as an enzyme solution. For the maltase reaction, the enzyme solution was diluted 10 times.

Table 2 shows the 50% inhibitory concentration of each test substance for α-amylase and the polyphenol concentration in each millet. As for the inhibitory ability, it was confirmed from the table that “Takaki, buckwheat, red beans” have a high inhibitory ability.
Table 3 shows the 50% inhibitory concentration of each test substance against maltase and the polyphenol concentration in each millet. From the table, it was confirmed that “Takaki, red beans, buckwheat” have high inhibitory ability. In particular, it was found that oyster millet had the lowest IC ₅₀ and the highest inhibitory ability.

As described above, α-amylase and maltase inhibitory activity were confirmed in a 75% acetone extract of oyster millet. This is considered to be a result of polyphenol contained in oysters, and was expected to be used in foods using oysters. Therefore, a roasting test and an extraction test for oysters were performed as processing methods.

次にこのタカキビ茶の抗糖尿病作用と抗肥満作用を調べた。
100 g of brown oysters from Iwate Prefecture were roasted at 160, 180, 200, 250 ° C. for 5 minutes using a household coffee bean roasting machine (iROAST, manufactured by Hearthware), and 20 g was packaged in a pack. Extraction was boiled for 5 minutes and then left for 1 hour, and the resulting tea was used as a temporary speck tea. The amount of polyphenols in the oyster tea used for the sample was measured by the Folin-Denis method. The results are shown in Table 4. The amount of polyphenol extracted is increasing by roasting from the table. It is speculated that the roasting of the millet grains expanded the roasting and could be extracted more efficiently. Regarding the color tone, the shallower the degree of roasting, the brighter the color tone, and the hot water extract of oyster millet that was not roasted had a color tone close to orange. As roasting progressed, the color became darker, and the vivid red color of the millet was hardly felt when roasted at 250 ° C., and roasting conditions of 200 ° C. or lower were considered visually favorable. Also, by roasting the flavor, flavor was added to the characteristic bitterness of oysters, making it easier to drink. The preferred roasting conditions for tea from both the color tone and flavor were judged to be roasted from 160 ° C to 200 ° C.

Next, the anti-diabetic action and anti-obesity action of this millet tea were examined.

100 g of Iwate-grown oyster millet with a sack was roasted at 180 ° C. or 200 ° C. for 5 minutes with a household coffee bean roasting machine (manufactured by iROAST, Hearthware), and 20 g was packaged in a pack. Extraction was boiled for 5 minutes and then left for 1 hour. The oyster milled tea, bonsai tea (Yakult Honsha) and black oolong tea (Suntory) used as samples were freeze-dried to obtain crude extracts. Each extract was dissolved in distilled water to 1500 mg%, centrifuged at 3000 rpm for 10 minutes to remove the precipitate, and the amount of polyphenol was measured by the Folin-Denis method. This sample was subjected to an anti-diabetic action test and an anti-obesity action test.

FIG. 1 shows the relationship between the concentration and the inhibition rate of each extract of oyster mill tea and sweet refreshing tea. Table 5 shows the IC ₅₀ extract concentration and polyphenol concentration of each sample. As a result, as is clear from the figures and tables, octopus tea had a higher inhibition rate than the commercially available sweet refreshing tea, which was a favorable result.

The lipase inhibitory ability was measured by using porcine pancreatic lipase (Wako Pure Chemical Industries) and changing a part of the analysis method of the kit (Lipase Kit S, DS Pharma Biomedical). That is, 300 μl of sample solution containing the extract (300 μl of distilled water for blind use), 80 μl of enzyme solution (pig pancreatic lipase 0.1 mg / ml 125 mM Tris-HCl (pH 7.5)), 0.1 mg / ml of coloring solution After adding 1000 μl of 5,5′-dithiobis (2-nitrobenzoic acid buffer solution) 1000 μl and mixing, esterase inhibitor (3.48 mg / ml phenylmethylsulfonyl fluoride) 20 μl was added. Preheat them at 30 ° C for 5 minutes, add 100 μl of the substrate solution (6.69 mg / ml dimercaprol tributyrate + 5.73 mg / ml sodium dodecyl sulfate), mix, and react at 30 ° C for 30 minutes in the dark. It was. Thereafter, 2 ml of a reaction stop solution was added to stop the reaction. The blank was added with a sample solution, an enzyme solution, a color developing solution, and an esterase inhibitor, heated at 30 ° C. for 5 minutes, and 30 ° C. for 30 minutes, added with a reaction stopping solution, and then added with a substrate solution. The absorbance of each sample was measured at a wavelength of 412 nm using a cell having a layer length of 1 cm. The lipase activity was converted to international units (IU / L) using a formula of (difference between measurement values for blind and blind) × 0.147. Moreover, calculating the lipase activity for the sample (0 mg%) without addition of the test substance was calculated polyphenol concentration of lipase activity is 50% as IC _50.

The results are shown in FIG. The values of IC ₅₀ were low in the order of black oolong tea, cricket tea 180 ° C, and 200 ° C, and the inhibition ability of black oolong tea and cricket tea 180 ° C was considered to be almost the same. Black oolong tea has a polyphenol concentration of 100.5 mg% compared to 50.0 mg of black millet tea, which is approximately twice as high as that of black oolong tea. It turns out that the effect to do can be expected.

In the present invention, the polyphenol of oyster mill can be efficiently extracted because the polyphenol in the test substance is increased by roasting and extraction. Furthermore, since it has an anti-diabetic action and an anti-obesity action, it can be used as various foods by utilizing the polyphenols of oysters according to the present invention.

Claims (5)

Food produced by using polyphenol components that are abundant in grains of red and black grains of oyster millet (sorghum, sorghum, Sorghum bicolor L.). Functional foods and functional beverages manufactured using components obtained by extracting and concentrating polyphenols, etc., abundantly contained in red and black cereals. Takakibi food and Takakibi beverages, which are expected to inhibit digestive enzymes such as polyphenols, using raw materials obtained by roasting red and black cereal seeds. Low-digestible noodles and mixes produced using pearl millet obtained by threshing and milling pearl millet. A functional beverage using beautiful pigments obtained by finely crushing unused parts such as oyster millet (garden), flower stems, stems, etc., and extracting and concentrating polyphenols contained in abundance.

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