JP2015021002A - Agent for suppressing blood pressure elevation of fermented laminaria angustata kjellman obtained by using genus lactobacillus - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an agent or a composition for suppressing blood pressure elevation containing, as an active ingredient, fermented Laminaria angustata Kjellman which is fermented by using genus Lactobacillus, the fermented Laminaria angustata Kjellman as well as Laminaria angustata Kjellman are traditionally eaten and safe.SOLUTION: There are provided: functional food, food materials and pet food, for preventing or improving blood pressure elevation containing, as an active ingredient, fermented Laminaria angustata Kjellman obtained by using genus Lactobacillus; and, as internal agents, compositions for pharmaceuticals (including pharmaceuticals for animals), for drink and food, and for feeding stuff, given to humans or non-human animals.

Description

The present invention relates to an antihypertensive action containing fermented hedaka kumbu using Lactobacillus genus as an active ingredient.
The present invention relates to a blood pressure increase-suppressing functional food or food material, or an internal preparation for pharmaceuticals (including animal therapeutics) given to humans or animals other than humans, for foods and drinks, and for feeds or pet foods. Means a thing.

Hypertension is one of lifestyle-related diseases. There are two types of hypertension: secondary hypertension whose cause is known and essential hypertension whose cause is unknown. About 90% of hypertensive patients in Japan have essential hypertension. Blood pressure is regulated by various factors such as cardiac output, peripheral vascular resistance, and the renin-angiotensin system plays a major role in controlling blood pressure. Angiotensinogen is synthesized in the liver, and angiotensinogen is converted to angiotensin I by renin synthesized in the kidney. Furthermore, it is converted into angiotensin II by angiotensin converting enzyme (ACE). By binding angiotensin II to the angiotensin II receptor, vascular smooth muscle contracts, resulting in an increase in blood pressure. Hypertension has no subjective symptoms and is often left unattended, which can cause arteriosclerosis, heart disease, and stroke.

Regarding the above-mentioned hypertension, various medical products for solving this problem have been proposed and many are already on the market. Therapeutic agents are diuretics that suppress the reabsorption of sodium and water in the kidneys and reduce the blood circulation to lower blood pressure, block the vasoconstrictive action of sympathetic alpha receptors and dilate blood vessels to lower blood pressure. α-blocker, β-blocker that lowers blood pressure by blocking the effects of sympathetic β-receptor enhancement of cardiac contraction and production of pressor hormones, suppresses calcium ion uptake into cells and dilates blood vessels Inhibiting the action of receptors acting on angiotensin II, an angiotensin II that lowers blood pressure, angiotensin-converting enzyme (ACE) inhibitor that lowers blood pressure, and reduces the production of calcium antagonist that lowers blood pressure, a powerful pressor hormone Angiotensin II receptor blocker (ARB) that lowers blood pressure is used, but these medical preparations require a prescription Not only not available easily, it may be accompanied by various side effects by administration or dosing of the formulation. Accordingly, natural anti-hypertensive agents used for the treatment of hypertension are demanded that are easily available and have as few side effects as possible.
As a natural hypertension ameliorating agent, peptides such as glue, bonito and seaweed that show ACE inhibition, parasympathetic nerves, vascular smooth muscles relax, blood pressure lowering action, noradrenaline secretion Specified health foods containing γ-aminobutyric acid that suppress and exhibit a blood pressure lowering action are known, and these have been approved as foods for specified health use.

An object of the present invention is to provide a functional food or food material for prevention and improvement, which can be easily obtained and ingested in daily eating habits, and can suppress an increase in blood pressure, or a feed material, and feed.

In order to achieve the above-mentioned object, the present inventor has paid attention to the functional components of Hidaka Kombu and the functionality of the genus Lactobacillus, and as a result of intensive studies, the present inventors have determined that blood pressure is applied to an 80% EtOH extract of the fermented Hedaka Kombu using the Lactobacillus genus. It came to discover that there is an increase suppression effect.

The present invention has been completed based on such findings. That is, the antihypertensive action of the present invention is characterized in that any fermented hawkweed is an active ingredient.

Although it is still unclear what kind of compound the substance having an inhibitory effect on blood pressure increase contained in fermented hawkweed using Lactobacillus genus is, the components eluted from the fermented hawkweed by 80% EtOH extraction increased blood pressure. It has been experimentally confirmed that it exhibits an inhibitory action. Accordingly, fermented hawkweed using Lactobacillus genus can be prevented or improved by using it as a constituent component of the blood pressure elevation inhibiting action of the present invention as it is.

That is, the present invention provides the following.

[1] A fermented hawk moth using Lactobacillus genus is contained as an active ingredient.

[2] An antihypertensive agent comprising, as an active ingredient, a composition containing fermented hidaka kombu using Lactobacillus genus.

[3] A functional food comprising the antihypertensive agent according to [1] or [2].

[4] A food material comprising the antihypertensive agent according to [1] or [2].

[5] A pet food comprising the antihypertensive agent according to [1] or [2].

[6] A feed comprising an antihypertensive agent described in [1] or [2].

[7] A food and beverage composition containing the blood pressure elevation inhibitor according to [1] to [4].

[8] A pharmaceutical composition containing the blood pressure elevation inhibitor according to [1] to [4].

The antihypertensive agent of the present invention or a composition containing the antihypertensive agent suppresses the activity of ACE that converts angiotensin I into angiotensin II having an antihypertensive action in the body, and therefore an antihypertensive action can be expected. Therefore, it is useful for suppressing an increase in blood pressure. Furthermore, since it is possible to produce the agent or composition of the present invention from ingredients with food experience, it is safe to take.

The antihypertensive agent of the present specification is an agent and a composition having an ACE harmful effect, which contains fermented hidaka kombu using Lactobacillus genus as an active ingredient. Although content of said compound is not limited, it should just be contained in the range which can exhibit the blood pressure rise inhibitory effect.

The composition for eating and drinking of the present invention is a composition containing the above-mentioned blood pressure increase inhibitor, and these are mixed with general foods. Further, capsules, tablets, granules and the like that are easy to take may be used by using appropriate carriers and auxiliaries as known foods. The food and drink here refers to, for example, general foods, health functional foods (special health foods, nutritional functional foods), health foods, nutritional supplements, pet foods, and the like. General food as used herein includes, but is not limited to, beverages, dairy products, fermented milk, lactic acid bacteria beverages, processed milk, coffee beverages, juices, ice creams, strawberries, biscuits, wafers, jellies, soups, and noodles. is not. Preferably, beverages, dairy products, processed milk, fermented milk, lactic acid bacteria beverages, wafers, and jelly are included.

The pharmaceutical composition of the present invention is a composition containing the above antihypertensive agent, may be the above agent itself, or a composition containing a pharmaceutically acceptable carrier as desired. Also good. The use is not limited, and examples thereof include readily available drugs such as over-the-counter drugs (OTC) or quasi drugs. The form of the pharmaceutical composition is not limited, and examples thereof include pills, solutions, powders, granules, tablets, capsule tablets, troches, syrups, and dry syrups. Preferably, capsules, liquids, elixirs, tablets, cachets, suppositories and the like are used. A pharmaceutically acceptable carrier is any material suitable for oral, enteral, transdermal, and subcutaneous administration, such as water, gelatin, gum arabic, lactose, microcrystalline cellulose, starch. Sodium starch glycolate, calcium hydrogen phosphate, magnesium stearate, talc, colloidal silicon dioxide and the like.

The fermented hedaka kumbu using Lactobacillus genus and the composition are blended as an active ingredient of an antihypertensive agent, but when formulated as an antihypertensive agent, the dosage form includes powder, granules, tablets, etc. Any dosage form can be employed. At that time, in order to facilitate storage and handling, carriers such as dextrin and cyclodextrin, preservatives and other optional auxiliaries can be blended as necessary. Moreover, the form is not limited, The composition for food and drink and the composition for medicine are included. Although these content is not limited, it should just be contained in the range which can exhibit an effect with respect to a blood pressure rise inhibitory effect.

The antihypertensive agent inhibits the activity of ACE so that angiotensin II is not generated.

The functional food or food material for preventing or improving blood pressure increase according to the present invention containing fermented hedaka kombu using Lactobacillus genus as an active ingredient, the blood pressure increase preventive / ameliorating agent according to the present invention as a part of a raw material for food and drink It can be obtained by use, or by adding and blending after the production process or production. Such functional foods are not particularly limited, and specific examples include seasonings, sprinkles, confectionery, snacks, noodles, fish paste products, dairy products, beverages, and the like.

Example 1
Examples are given below to describe the present invention in more detail, but the present invention is not limited by these.

For the sample, add 5 g of Hidaka Kombu powder pulverized to about 500 μm to 100 ml of 1/30 M phosphate buffer with a pH of 5.0, adjust the pH to 5.0, add 50 mg of cellulase, and shake at 45 ° C. and 120 rpm. went. After treatment for 1 to 2 days, the mixture was adjusted to pH 6.8 and sterilized under pressure and heat. 1 ml of Lactobacillus genus was inoculated into the seaweed enzyme-treated solution, followed by stationary culture at 37 ° C. After culturing for 4 days, freeze-drying was carried out, and 100 ml of ethanol was added to 1 g of fermented hidingweed kombu and shaken at room temperature for 3 hours to obtain a supernatant.

Study on the ACE activity inhibitory action of fermented hawkweed using Lactobacillus genus The influence on the ACE activity of fermented hawkweed using genus Lactobacillus was examined using an enzyme reaction system in a test tube. 10 μl of sample solution of each concentration diluted with distilled water was added to make a total volume of 130 μl / reaction well.

This test used ACE Kit-WST of Dojindo Laboratories. The solutions (A to C solutions) used for the reaction in this test were prepared as follows. A liquid is Substrate buffer attached to the kit. For solution B, Enzyme B attached to the kit was dissolved in 2 ml of distilled water, and 1.5 ml of the dissolved enzyme solution was dissolved in Enzyme A attached to the kit. The solution C was obtained by dissolving Enzyme C attached to the kit with 3 ml of distilled water. Similarly, Coenzyme included in the kit was dissolved in 3 ml of distilled water. Each 2.8 ml of dissolved Enzyme C and Coenzyme was added to the Indicator solution included in the kit.

In the ACE reaction in the plate, 10 μl of sample diluted to each concentration, 10 μl of solution A and 10 μl of solution B were mixed and preincubated at 37 ° C. for 1 hour. Next, 100 μl of solution C was added and incubated at room temperature for 10 minutes. Thereafter, inhibition of ACE activity was evaluated by measuring absorbance at 450 nm. As a control, 80% ethanol equivalent to each sample was added instead of the sample. In each test group, a blank in which solution A was added instead of solution B was set.
The inhibition rate was calculated from the following calculation formula. Inhibition rate = 1- (absorbance of sample-absorbance of sample blank) / (absorbance of control-absorbance of control blank). The relative ACE inhibition rate in relation to the solvent and concentration is shown in FIG.

Based on the ACE inhibition rate, an IC ₅₀ value that is a 50% inhibition concentration was calculated. The results are shown in Table 1.

From Table 1, inhibition of ACE activity was observed in fermented hawkweeds using Lactobacillus genus. Among them, the highest inhibition of ACE activity was fermented hawkweed using Lactobacillus casei (L. casei), and the IC ₅₀ was 63 μg / ml. Further, the IC ₅₀ in the 80% ethanol extract of Hidaka Kumbu before fermentation was 690 μg / ml. Therefore, it has been demonstrated that fermented hawkweed using Lactobacillus genus is effective in inhibiting ACE activity.

L. It is a graph which shows the effect by fermented hedaka kumbu using casei, and showed the relative ACE inhibition rate which makes control 100. It is a figure which shows the blood-pressure raise value when the fermented hedaka kumbu (2000 mg / kg) of this invention is administered to the mouse | mouth which loaded angiotensin I. It is a figure which shows the blood-pressure rise value when the fermented hedaka-comb (1000, 2000, 4000 mg / kg) of this invention is administered to the mouse | mouth which loaded angiotensin I. It is a figure which shows a blood pressure change when the fermented hedaka kumbu of this invention is administered to SHR.

Example 2
Suppressive effect on increase in blood pressure when a single dose of fermented hida kumbu was administered to mice: Six-week-old ddY mice (male) were used, and a single administration was carried out with 8 mice per group. The sample was prepared such that fermented hedaka kumbu was 2000 mg / kg body weight. The sample was orally administered, and 30 minutes after administration, angiotensin I (150 μg / kg; Wako Pure Chemical Industries) was intraperitoneally administered.

The sample preparation method is as follows. L. The fermented hawkweed fermented with casei for 4 days was lyophilized, and the dried powder was extracted for 3 hours while shaking with 80% ethanol. The extract from which ethanol was removed was dissolved in distilled water to adjust the concentration.

For blood pressure measurement, an unheated non-invasive blood pressure monitor for mice and rats (BLOOD PRESURE MONITOR FOR MICE & RAT Model MK-2000) was used to measure the tail artery systolic blood pressure (SBP) of the mouse. The tail of the mouse was clamped with a cuff, and SBP was measured 6 times by the tail-cuff method, and the average value was obtained. From the difference in SBP before and after angiotensin I administration, an increase in blood pressure was determined.

At the time of administration of the sample of 2000 mg / kg, the fermented hidaka-comb administration group significantly (p <0.001) suppressed the increase in blood pressure due to angiotensin I load compared to the control group administered with distilled water (FIG. 2). Samples were prepared at 0, 1000, 2000, and 4000 mg / kg, and similarly, the systolic blood pressure increase value was obtained. At 2000 and 4000 mg / kg, the blood pressure increase was significantly suppressed (p <0.05), and the concentration was increased. Dependence was also seen (Figure 3).

Example 3
Blood pressure change conditions when fermented hidaka kumbu was continuously administered to spontaneously hypertensive rats (SHR): 6 weeks old SHR (male) was used, and 6 groups were continuously administered. The feed was admixed with 5% fermented hidakakonbu and allowed to freely ingest, and was bred for 35 days. Salt was added to the feed so as to be 1% together with the control group and the fermented hida kumbu group. It was found that administration of the fermented hedaka kumbu prepared this time significantly suppressed the increase in blood pressure on the 35th day of administration (p <0.001) (FIG. 4).

Claims (8)

An antihypertensive agent comprising fermented hedaka kumbu using Lactobacillus genus as an active ingredient. An antihypertensive agent comprising, as an active ingredient, a composition containing fermented hidaka kombu using Lactobacillus genus. A functional food comprising the antihypertensive agent according to [1] or [2]. A food material comprising the antihypertensive agent according to [1] or [2]. A pet food comprising the antihypertensive agent according to [1] or [2]. A feed comprising the blood pressure increase inhibitor described in [1] or [2]. A composition for eating and drinking containing the blood pressure elevation inhibitor according to [1] to [4]. [1] A pharmaceutical composition comprising the blood pressure elevation inhibitor according to [4].

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