JP2013079227A - Metabolism-enhancing composition, and functional food including the metabolism-enhancing composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a metabolism-enhancing composition and a functional food that include fermented ginger which has an excellent enhancing effect on energy metabolism, especially the lipid metabolism, of human beings.SOLUTION: The metabolism-enhancing composition that includes the heated and fermented ginger obtained by heating a fermented ginger of a raw material, is admitted to have an excellent enhancing effect on energy metabolism, especially the lipid metabolism, of human beings. The functional food including this metabolism-enhancing composition is safe and excellent in taste, is easy to uptake in oral ingestion routinely, and is useful for the prevention against and the improvement of obesity.

Description

  The present invention relates to a composition for promoting metabolism and a functional food that improve basal metabolism by ingestion and are effective in preventing and improving obesity.

  Ginger is widely used as a spice and folk medicine around the world, and has antipyretic, analgesic, anti-inflammatory, antioxidant, prostaglandin biosynthesis inhibitory, blood circulation promoting, and body temperature increasing. Has been used not only as a food or a fragrance, but also for the prevention and improvement of colds and colds such as condiments and ginger hot water. For example, Patent Document 1 describes that a health food in which a specific peptide and ginger are combined is effective for recovery from fatigue, promotion of metabolic activity, improvement of blood flow, improvement of coldness and stiff shoulders.

  Ginger contains gingerols of the following formula (1) and gingerols of the following formula (2) as active ingredients, and each has a pharmacological action, but gingerols have stronger activity.

  In the raw raw state, ginger is mainly composed of gingerols, and there is very little gingerols, but the amount of gingerols increases and the amount of gingerols decreases due to drying and heat treatment. It is known to do. For example, the present applicant has reported a method for enriching gingerol by heat treatment or fermentation treatment of ginger in Patent Document 2.

  On the other hand, obesity, which is increasing not only in Japan but also in developed countries around the world in recent years, is considered to be one of the causes of adult diseases such as diabetes. Although there are drugs that inhibit fat absorption and accumulation, they are difficult to obtain and use easily and their use in everyday foods is limited. For this reason, functional foods that are not subject to pharmaceuticals and have a diet effect are desired.

  As a study on the prevention / amelioration effect of obesity using ginger, Patent Document 3 discloses a method for drying spicy vegetables such as ginger, and when taking dried ginger produced by the method for 30 days, It has been reported that the effects of lowering body weight, blood pressure, and body fat percentage have been confirmed. However, the efficacy of ginger is based on empirical facts, and the scientific basis is often not fully clarified, and there is no detailed knowledge about the promotion of energy metabolism by components contained in ginger.

  Moreover, since the gingerols and gingerols contained in ginger are highly irritating, the flavor may be a problem in taste. In order to suppress this stimulating flavor, it is often taken as a functional food combining ginger and other ingredients.

  When adding a ginger component to a functional food, the active ingredient contained in ginger is diluted. Therefore, in the functional food using the conventional ginger, since the amount of the active ingredient contained in the ginger is insufficient, the action of promoting energy metabolism is weak and a large amount of intake is required. In addition, in order to obtain a desired effect, it is necessary to continue to take the medicine for a long time.

JP 2007-222116 A JP 2011-32248 A JP 2009-089703 A

  Under such circumstances, the object of the present invention is to enhance the human energy metabolism promoting action of ginger, to be safe and excellent in taste, and to be easily taken orally on a daily basis. It is to provide functional food.

  As a result of intensive studies to solve the above-mentioned problems, the present inventor has found that heat-fermented ginger obtained by further heating fermented ginger obtained by fermenting ginger under specific conditions has an excellent metabolism promoting effect. The present invention has been reached.

That is, the present invention relates to the following inventions.
<1> A metabolism promoting composition containing heated fermented ginger obtained by heating raw fermented ginger.
<2> The metabolism promoting composition according to the above <1> for promoting lipid metabolism.
<3> The <1> or <2>, wherein the heat-fermented ginger is obtained by heating the raw material fermented ginger under conditions of a temperature of 30 ° C. to 90 ° C. and a humidity of 50% to 90%. Metabolism promoting composition.
<4> When the heat-fermented ginger is mixed with a raw material ginger and a fermented product obtained by fermenting a raw material derived from animals and plants using microorganisms, or an extract from the fermented solution and ripened. The metabolism promoting composition according to any one of <1> to <3>, which is produced.
<5> The metabolism promoting composition according to any one of <1> to <4>, wherein the form is granular, capsule, tablet, or liquid.
<6> A functional food containing the metabolism promoting composition according to any one of <1> to <4>.
<7> The functional food according to <6>, which is tea or jelly.

  ADVANTAGE OF THE INVENTION According to this invention, compared with the conventional processed ginger product, the metabolism promotion composition containing the ginger in which the promotion effect excellent in human energy metabolism, especially lipid metabolism was recognized is provided. The functional food containing the metabolism promoting composition is safe and excellent in taste, easy to be taken orally on a daily basis, and useful for the prevention and improvement of obesity.

It is a figure which shows the total heat consumption at the time of ingesting 1.0g of Example (heat-fermented ginger), the comparative example 1 (placebo), and the comparative example 2 (dry ginger), respectively. It is a figure which shows the total heat consumption at the time of ingesting an Example (heat-fermented ginger) 0.4g, 1.0g, and 3.0g. The figure which shows the contribution rate of the sugar consumption and the lipid consumption with respect to the total heat consumption in ingesting 3.0 g of Example (heat-fermented ginger), comparative example 1 (placebo) or comparative example 2 (dried ginger) and resting for 30 minutes. It is. The figure which shows the contribution rate of the sugar consumption and the lipid consumption with respect to the total consumption calorie | heat amount in ingesting 3.0g of Example (heat-fermented ginger), the comparative example 1 (placebo), or the comparative example 2 (dry ginger), and 30 minutes of exercise metabolism. It is. The figure which shows the contribution rate of the sugar consumption and the lipid consumption with respect to the total consumption calorie | heat amount in ingesting 3.0g of Example (heat-fermented ginger), the comparative example 1 (placebo), or the comparative example 2 (dry ginger), and the recovery metabolism for 60 minutes It is.

The present invention relates to a metabolism promoting composition containing heat-fermented ginger.
The heat-fermented ginger contained in the metabolism promoting composition of the present invention is obtained by heat-treating raw material fermented ginger as a raw material, raw raw ginger, dried ginger obtained by drying raw ginger, and fermenting raw ginger. Contains more gingerols than fermented ginger.
Raw ginger, which is a raw material for fermented ginger, contains gingerols as the main component and contains a small amount of gingerols, but the amount of gingerols is reduced by fermenting ginger and then heating it. Can be increased.

  In addition, the metabolism promotion composition of this invention contains many 6-shogaol corresponding to n = 4 among the shogaols represented by the said Formula (2).

The metabolism promoting composition of the present invention is characterized in that it has a greater effect of promoting energy metabolism than the conventional processed ginger product. Energy metabolism is broadly divided into carbohydrate metabolism and lipid metabolism, and the metabolism promoting composition of the present invention has a particularly large action for promoting lipid metabolism, and has an excellent action for promoting lipid metabolism even at rest. Therefore, the metabolism-promoting composition of the present invention has a directly excellent effect in preventing and improving obesity as a metabolism-promoting composition for lipid metabolism. In addition, in the conventional processed ginger product, continuous ingestion is essential in order to obtain the effect of ginger. However, the metabolism promoting composition of the present invention does not require continuous ingestion. There is also an advantage that an effect of promoting metabolism is recognized.
In addition, since the metabolism promoting composition of the present invention is safe and excellent in taste and easy to be taken orally on a daily basis, it is not only ingested in the form of granules, capsules, tablets or liquids as it is, It can be ingested for a long time by mixing with various foods such as tea and jelly and beverages to make functional foods.

  Hereinafter, the present invention will be described in more detail.

  The raw raw ginger used as the raw material for fermented ginger may be a raw material derived from Ginger family plants, including Kinki ginger, Sanshu ginger, Omi ginger, Yanaka ginger, yellow ginger, dough ginger, otafuku ginger, black ginger, etc. It is done. Among them, Kinki ginger and Sanshu ginger are preferable because they have a large content of gingerols in the raw state before processing, and the content of gingerols produced by changing the gingerols by fermentation increases. .

  The raw raw ginger can be used in any shape and type without limitation, and can be used as it is without pretreatment, and can be sliced, crushed, pressed or grated, etc. It can also be used as

In the metabolism promoting composition of the present invention, the fermenting method of fermented ginger is not particularly limited, but the raw raw ginger is fermented containing fermented products obtained by fermenting raw materials derived from animals and plants using microorganisms, or from the fermented solution It is preferable that it is aged after being soaked in the extract. Examples of microorganisms in the fermentation liquid include lactic acid bacteria, koji molds, yeasts, Bacillus subtilis, and acetic acid bacteria. You may use these microorganisms 1 type or in mixture of 2 or more types.
In such a fermentation method, gingerols can be efficiently converted into gingerols, and thus the gingerols of the fermented ginger to be produced increase.

  Among the above-mentioned microorganisms, Neisseria gonorrhoeae is preferred, and preferred Neisseria gonorrhoeae include Aspergillus genus, Aspergillus oryzae, Aspergillus usami, Aspergillus shirosami, Aspergillus kawachi, Aspergillus soya, Aspergillus niger, Aspergillus awamoria, -Saitoi, Aspergillus tamari, etc. can be mentioned and any of them can be used.

As the fermented material used as the raw material of the fermentation broth, either plant-derived fermented products or animal-derived fermented products can be used, but plant-derived fermented products are preferred.
There are no particular limitations on the plant that is the raw material for the fermented product derived from plants, for example, various grains such as rice, brown rice, and barley corn, or germinated products of seeds of such grains; beans such as peas, red beans, soybeans, mushrooms, Examples include various vegetables such as lettuce, cabbage, spinach, radish and turnip; fruits such as lemon and apple; these may be used alone or in combination of two or more. These plant-derived raw materials may be used as they are, or may be fermented by adding microorganisms after performing an operation such as steaming or boiling, and then at an optimal temperature at which fermentation is easy.
In addition, natto, brown rice, cider vinegar, moromi, squeezed rice cake after fermentation, for example, sake mash that is squeezed rice cake of moromi, etc., may be used because it is cheap and easily available. .

  As animal-derived fermented products, fermented products derived from milk such as cows, goats and sheep are also preferably used. In particular, milk is preferable because it is commercially available and inexpensive and easily available.

  The fermented liquor contains components produced during fermentation when microorganisms ferment plant materials and animal materials, and these components impart the effects derived from fermented ginger to the metabolism promoting composition of the present invention. In addition, in order to give the functional food containing the metabolism promoting composition a flavor derived from the raw material, the fermented raw material of the fermentation liquid may be appropriately selected in consideration of the type of the functional food.

Hereinafter, the manufacturing method of the metabolism promotion composition of this invention is demonstrated.
The heating conditions for the raw material fermented ginger are selected under the conditions that allow the gingerols to be efficiently converted into gingerols without the fermented ginger being thermally degraded.
Suitable conditions include a raw material fermentation ginger having a temperature of 30 ° C. to 90 ° C. and a humidity of 50% to 90%. By heating under such conditions, gingerols can be efficiently changed to gingerols, so that the content of gingerols in the heat-fermented ginger increases.

  The heating time may be a time when the gingerols are sufficiently changed to gingerols, and is usually about 120 hours to 500 hours under the above temperature and humidity conditions. In particular, it is preferable to increase the temperature from 30 ° C. to 78 ° C. and maintain the humidity at about 70% for 10 days to 2 weeks while maintaining 78 ° C., and after aging, the temperature and humidity are preferably lowered gradually. When aging is insufficient, heat aging may be further performed.

  The heating method is not particularly limited, and as a heating means, steam heating, heating using electromagnetic waves such as far infrared rays, heating using an electric heating device such as an electric heater, heating using direct fire, etc. Until it becomes light brown, the temperature is 30 to 90 ° C. and the humidity is 50 to 90%, and the heating condition is 120 hours to 500 hours. -It is preferable to perform aging.

  The gingerols enriched by the treatment method of the present invention can be stably maintained, and the content of gingerols is more than twice that of the conventional extraction method, that is, the content of ginger family plants. The ratio of the components gingerol and gingerol can be an enrichment with a composition of 1: 1 to 30: 1.

  The form of the metabolism promoting composition of the present invention is not particularly limited and can be appropriately selected depending on the intended use. Specifically, dosage forms such as powder, granules, capsules, tablets, gummi, gums, candy, pills, tablets, rods, plates, liquids, creams, ointments, sheets, etc.・ It can take a form. Among these, granular, capsule, tablet, and liquid are preferable.

It is considered that the intake of the metabolism promoting composition of the present invention varies depending on individual differences such as the age and sex of the subject. Of course, if the intake is too small, the metabolism promoting effect is not sufficiently exerted. However, even if the intake is too much, a Belsh reaction that reduces the metabolic promoting effect of heat-fermented ginger is observed in clinical studies.
The preferred range of intake is about 0.2 to 3.0 g / day in terms of heat-fermented ginger weight, although it depends on individual differences such as the age and sex of the subject.

On the other hand, when it is desired to ingest the metabolism-promoting composition of the present invention by eating and drinking on a daily basis, it may be contained in the food or beverage to obtain a functional food.
The term “functional food” as used herein means foods and / or beverages ingested for the purpose of maintaining health, such as health foods, nutritional supplements, functional nutritional foods, nutrition insurance foods, in addition to general foods. Yes. In addition, when commercializing as a functional food, various additives used in food, specifically, coloring agents, preservatives, thickening stabilizers, antioxidant bleaching agents, antibacterial and antifungal agents, A sour agent, a seasoning, an emulsifier, a reinforcing agent, a manufacturing agent, a fragrance and the like may be added.

The foods and beverages that are the targets of the functional food of the present invention are not particularly limited, but foods and beverages to which ginger flavor is preferably added are particularly preferable. Examples of food include foods such as sausage, ham, processed seafood, jelly, candy, and chewing gum. Examples of the beverage include various teas, soft drinks, alcoholic beverages, and energy drinks. Among these, tea and jelly are particularly preferable.
The metabolism promoting composition of the present invention can be easily taken orally by adding to such foods and beverages. Moreover, it can be used not only as a metabolism promoting effect but also as a spice by adjusting the blending amount.

  EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not limited to a following example, unless the summary is changed.

  The fermented liquor was prepared by stirring brown rice fermented material (sake lees) obtained by fermenting brown rice and water at a weight ratio of 1: 9 until uniform.

As the raw raw ginger, Sanshu ginger (yellow ginger) cut in half was used.
First, 100 g of raw raw ginger and 60 mL of the fermented liquid produced by the above method were added to a stainless steel container, and ginger was immersed in the fermented liquid and kept at room temperature for 1 day to obtain fermented ginger. .
The mixture is then placed in a steamer equipped with far-infrared rays as a heat source, heated from 30 ° C. to 78 ° C. over 50 hours, and kept at 78% humidity for 300 hours while maintaining 78 ° C. It is. Thereafter, the ginger was gradually cooled from 78 ° C. and returned to room temperature over 50 hours. The aging process took a total of 400 hours. After aging, this ginger was dried for 1 month to obtain a dried heat-fermented ginger.

(Component analysis of raw ginger and heat-fermented ginger)
Content evaluation of gingerols and gingerols contained in raw ginger and heat-fermented ginger was performed. Measurements were made by extracting the raw ginger and heat-fermented ginger with an extraction medium of acetonitrile / water = 20/80. The contents of gingerols and gingerols in the extract were analyzed by Thermo Scientific, Inc. It measured with the triple quadrupole type | mold mass spectrometer for a list | wrist (device name: TSQ Quantum Access MAX).
As a result, gingerols and gingerols detected from raw ginger extract components were 6-gingerol 4900 ppm, 6-shogaol 550 ppm,
The gingerols and gingerols detected from the extract components after the heat-fermented ginger were 6-gingerol 350 ppm and 6-shogaol 3700 ppm.

(Metabolic promotion test)
A metabolism promotion test was performed using the metabolism promotion composition of the present invention. For comparison, dry ginger and placebo not containing ginger were also tested in the same manner.

Example: Fermented ginger composition Comparative example 1: Placebo (digestible dextrin)
Comparative Example 2: Dried ginger

Dried ginger was produced as follows using Sanshu ginger (yellow ginger) as raw raw ginger.
Raw raw ginger was dried by raising the temperature from 30 ° C. to 78 ° C. over 50 hours and holding it for 300 hours. Thereafter, the dried product was gradually cooled from 78 ° C. and returned to room temperature over 50 hours. The aging process took a total of 350 hours. After aging, the ginger was dried for 1 month to obtain dried ginger.
As a result of analyzing the content of dried ginger by the method according to the above, 6-gingerol was the main component.

(Metabolic promotion test 1)
Six healthy men (age: 21.3 ± 0.8 years old, height: 168.9 ± 7.4 cm, weight 59.5 ± 7.5 kg, non-smokers) were the subjects of the study. In addition, the subject did not perform intense exercise the day before the measurement and lived as usual. Dinner was fasted for 12 hours until the day before the measurement, and the same meal was consumed for dinner.
The subject measures the body composition (height, weight), keeps sitting at rest for 30 minutes or more, and immediately after taking the resting metabolism measurement, immediately ingest a predetermined amount of the above examples (or samples of Comparative Examples 1 and 2), Thereafter, the amount of expiratory gas and the concentration of expiratory gas were measured every 30 minutes for 3 hours to evaluate energy metabolism.
The expiratory gas amount and the expiratory gas concentration were analyzed with ARCO-1000's Pneumotach flow meter and mass spectrometer manufactured by ARCO.
The subject wore a dedicated exhalation gas mask 15 minutes before the measurement of energy metabolism every 30 minutes, and adopted 10 minutes of continuous data obtained by the end of the measurement as data. The measurement contents were resting metabolism (energy (kcal / day), respiratory exchange ratio (RER)).

The subjects who ingested 1.0 g each of Examples and Comparative Examples 1 and 2 were sampled for 30 minutes, 60 minutes, 90 minutes, 120 minutes, 150 minutes, and 180 minutes of energy metabolism every 30 minutes. The six energy metabolisms obtained from air sampling were added (+) to all subjects, and the number was divided by the number of subjects (÷). The results are shown in FIG.
As can be seen from FIG. 1, the total amount of heat consumed with 1.0 g of the example (heat-fermented ginger) compared with the intake of Comparative Example 2 (dry ginger) as well as Comparative Example 1 (placebo). Therefore, there was a statistically significant trend toward increased heat consumption. From this, it was found that the example (heat-fermented ginger) has a higher metabolic promoting effect than Comparative Example 1 (placebo) and Comparative Example 2 (dried ginger).

  FIG. 2 shows the results of comparison of total heat consumption in the examples (heat-fermented ginger), 0.4 g, 1.0 g, and 3.0 g intake. It was 1.0 g that increased the amount of heat consumed most. Thus, it is suggested that taking an appropriate amount of the example (heat-fermented ginger) may contribute to the improvement of lifestyle-related diseases such as overweight by increasing metabolism.

(Metabolism promotion test 2)
Lipid consumption of Examples and Comparative Examples was evaluated.
Six healthy men (age: 24.2 ± 1.2 years old, height: 175.0 ± 7.8 cm, weight: 63.9 ± 5.0 kg, non-smokers) were included in the study. In addition, the subject did not perform intense exercise the day before the measurement and lived as usual. Dinner was fasted for 12 hours until the day before the measurement, and the same meal was consumed for dinner.
The subject measured the body composition (height, weight) and kept sitting at rest for 30 minutes or more. The exhaled gas amount and the exhaled gas concentration were analyzed by an exhaled gas analyzer (Aero Monitor AE-310S) manufactured by Minato. Oxygen intake, carbon dioxide production, respiratory quotient, exhaled breath, etc. were measured.
Intake 3.0 g of Example (heat-fermented ginger), Comparative Example 1 (placebo) or Comparative Example 2 (dried ginger) and measure 30 minutes resting metabolism, 30 minutes exercise metabolism, 60 minutes recovery metabolism did. Lipid consumption during each measurement was compared. FIG. 3 shows the results of resting lipid consumption, FIG. 4 shows the results of exercise lipid consumption, and FIG. 5 shows the results of recovery lipid consumption.

The lipid consumption was calculated from the following formula [1] described in the document “The Journal of Biological Chemistry Analysis of the oxidation of mixtures of carbohydrates and fats”.

Lipid consumption by total oxygen consumption = 100 x ((1.00-respiratory quotient) ÷ 0.293) ··· Equation [1]

As can be seen from FIG. 3 to FIG. 5, in the example (heated and fermented ginger), the contribution of lipid metabolism to the total amount of energy metabolism in any of the resting metabolism, exercise metabolism, and recovery metabolism is Comparative Example 1 ( It can be seen that it is larger than placebo) or Comparative Example 2 (dry ginger). This trend was also significant in resting metabolism.
From this, the example (heat-fermented ginger) has higher lipid metabolism than the case of ingesting Comparative Example 1 (placebo) or Comparative Example 2 (dried ginger), and the lipid metabolism is particularly specific at rest. Could be admitted to cause.

  ADVANTAGE OF THE INVENTION According to this invention, the metabolism promotion composition and functional food containing the fermented ginger which has the outstanding promotion effect | action with respect to human energy metabolism, especially lipid metabolism are provided.

Claims (7)

  A metabolism-promoting composition comprising heated fermented ginger obtained by heating raw fermented ginger.   The metabolism promoting composition according to claim 1 for promoting lipid metabolism.   The metabolism promoting composition according to claim 1 or 2, wherein the heat-fermented ginger is obtained by heating a raw material fermented ginger under conditions of a temperature of 30 ° C to 90 ° C and a humidity of 50% to 90%.   The heat-fermented ginger is produced by mixing and aging the raw raw ginger and a fermented liquid containing a fermented product obtained by fermenting a raw material derived from animals and plants using microorganisms, or an extract from the fermented liquid. The metabolism promoting composition according to any one of claims 1 to 3.   The composition for promoting metabolism according to any one of claims 1 to 4, wherein the form is granular, capsule, tablet or liquid.   A functional food comprising the metabolism promoting composition according to any one of claims 1 to 4.   The functional food according to claim 6, which is tea or jelly.

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