JP2015047088A - Emulsion composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a microemulsion composition which comprises rice bran extract comprising acylated sterol glycoside.SOLUTION: Rice bran extract (A), emulsifier (B) and water (C) are mixed for emulsification, followed by re-emulsification with a micro emulsification device.

Description

  The present invention relates to a finely emulsified composition containing a rice bran extract.

  Rice bran is the part of the skin, seed coat, germ, etc. that is produced during the process of whitening brown rice. Rice bran contains various useful ingredients. Representative components include phytic acid, inositol, ferulic acid, γ-oryzanol, dietary fiber, protein, vitamin B1, vitamin B6, vitamin E, mineral and the like. Rice bran extract-containing foods and beverages using these ingredients have been proposed. Patent Document 1 (Japanese Patent Application Laid-Open No. 11-146774) describes a health drink containing a rice bran extract. Patent Document 2 (Japanese Patent Application Laid-Open No. 2004-75636) proposes a food containing a protein hydrolyzate extracted from rice bran and having a collagen-like action. Patent Document 3 (Japanese Patent Application Laid-Open No. 2007-185109) describes a beauty beverage containing rice bran-derived ceramide.

  Furthermore, acylated sterol glycosides are components extracted from rice bran that have recently attracted attention. As physiological actions of acylated sterol glycosides, suppression of blood sugar elevation (Patent Document 4: JP 2011-57597 A), lipid metabolism improvement (Patent Document 5: JP 2011-57598 A), energy metabolism enhancement (patent Document 6: JP 2011-57599 A), adiponectin production promotion (Patent Document 7: JP 2011-20776 A), and the like are known. It has been studied to add an acylated sterol glycoside derived from rice bran having such various actions to foods and drinks.

JP-A-11-146774 JP 2004-75636 A JP 2007-185109 A JP 2011-57597 A JP2011-57598A JP 2011-57599 A JP 2011-207776 A

The present inventor tried to add acylated sterol glycosides to foods and drinks and studied using rice bran extract, rice bran extract, particularly rice bran extract containing acylated sterol glycoside, It was found to give a feeling of a film sticking in the mouth and an unpleasant feeling that the teeth and the back side of the lips adhere to each other. In addition, the rice bran extract has an “astringency” and is not preferred, and therefore has an evaluation of poor palatability.
Furthermore, the rice bran extract containing an acylated sterol glycoside has a drawback that deposits are likely to adhere to the vessel wall of the container.
Therefore, the present invention does not give a feeling of film in the mouth, does not give an uncomfortable feeling that the teeth and the back side of the lip adhere to each other, has no “astringency”, and deposits adhere to the container wall of the container. It is an object of the present invention to provide an emulsified composition containing a rice bran extract and a beverage containing the emulsified composition, which is difficult to do.

That is, the main configuration of the present invention is as follows.
(1) A fine emulsified composition containing a rice bran extract (A), an emulsifier (B), and water (C).
(2) The rice bran extract (A) is a rice bran extract containing 3 to 15% by mass of an acylated sterol glycoside. The fine emulsion composition according to (1),
(3) The finely emulsified composition according to (1) or (2), wherein the rice bran extract (A) is contained in an amount of 0.3 to 7% by mass.
(4) The finely emulsified composition according to any one of (1) to (3), wherein the emulsifier (B) is a glycerin fatty acid ester and / or a polyglycerin fatty acid ester.
(5) The fine emulsion composition according to any one of (1) to (4), wherein the volume average emulsion particle diameter of the emulsion particles is 30 to 400 nm.
(6) A beverage containing the finely emulsified composition according to (1) to (5).

According to the present invention, an emulsified composition containing a rice bran extract containing an acylated sterol glycoside that does not feel a film feeling in the mouth at the time of eating and drinking, such that the mouth and the back side of the lip adhere to the teeth There is provided an emulsified composition that does not give unpleasant feeling, does not have "astringency", and deposits hardly adhere to the vessel wall of a container. Moreover, the finely emulsified composition of rice bran extract is suitable for food and drink such as beverages.
Furthermore, it has been confirmed that the acylated sterol glycoside has a production promoting action of glucagon-like peptide-1 (hereinafter abbreviated as GLP-1). The beverage is also useful as a GLP-1 production promoter.

It is a graph which shows that the rice bran extract containing acylated sterol glycoside accelerates | stimulates GLP-1 production of the cultured cell derived from a human colon cell depending on a density | concentration.

The present invention relates to a finely emulsified composition containing a rice bran extract (A) containing an acylated sterol glycoside, an emulsifier (B), and water (C). The emulsified composition of the present invention contains 0.3-7% by mass of rice bran extract containing an acylated sterol glycoside and an emulsifier, and is subjected to atomization treatment so that the average particle size of the emulsified particles is 30-400 nm. Since it is adjusted, it is a highly stable emulsion composition.
The acylated sterol glycoside contained in the rice bran extract used in the present invention is usually a mixture. The constituent sugar of the acylated sterol glycoside is mainly glucose. The constituent sterols are β-sitosterol, stigmasterol, campesterol and the like. As for acylation, the 6-position of glucose is acylated mainly by fatty acids, and the constituent fatty acids are mainly linoleic acid, oleic acid, and palmitic acid (Obihiro Lab., 10, ( 1977) 507-514).

  The rice bran extract containing the acylated sterol glycoside used in the present invention contains 3 to 15% by mass of the acylated sterol glycoside. Furthermore, the rice bran extract containing the acylated sterol glycoside used in the present invention contains triglyceride oil, lecithin and the like as other components. Moreover, the extraction method of the composition containing the acylated sterol from rice bran can select arbitrary methods. In general, organic solvent extraction and supercritical extraction can be exemplified.

<About rice bran extract (component A)>
The content of the acylated sterol glycoside in the rice bran extract used in the present invention can be measured by the following method.
(1) Weigh a suitable amount of rice bran extract, add chloroform / methanol mixture (chloroform: methanol = 2: 1), and measure up in a measuring flask.
(2) The solution obtained in (1) is appropriately diluted according to the component concentration to obtain a sample solution for analysis.
(3) Established Stylyl Glucoside is used as a sample, and the concentration of the acylated sterol glycoside is calculated by high performance liquid chromatography.
(4) Analysis conditions by high performance liquid chromatography method Analyzer: HPLC
Mobile phase A: methanol: water = 95: 5 (v / v)
Mobile phase B: chloroform = 100 (v / v)
Pump: Model 582 solvent delivery system
Analytical column: LiChrosphere Si60 (5 μm) HPLC-Cart Ridge (MERCK)
Detector: Charged particle detector (Corona Dionex)
Injection Volume: 20μL
Column oven: 40 ° C. (FLO model 502)
Analysis time: 40 min
Defoaming device: unified Flows Ultimate DV 3003
Flow rate: 1 mL / min
Gradient conditions 0-15 minutes as shown below Mobile phase A: 1% → 25%, mobile phase B: 99% → 75%
15-20 minutes Mobile phase A: 25% → 90%, mobile phase B: 75% → 10%
20-25 minutes Mobile phase A: 90%, Mobile phase B: 10%
25-30 minutes Mobile phase A: 90% → 1%, Mobile phase B: 10% → 99%
30-40 minutes Mobile phase A: 1%, Mobile phase B: 99%

Examples of the method for extracting rice bran extract used in the present invention include a solvent extraction method and a supercritical extraction method.
A specific extraction operation is shown below.
The acylated sterol glycoside may be concentrated again by column chromatography on the obtained rice bran extract.

<Extraction method 1 (solvent extraction method)>
After selecting rice bran in the market, it is degreased using a solvent such as normal hexane. The obtained crude material such as oil and defatted lees is desolvated with a distillation apparatus, and further extracted with a solvent such as normal hexane, acetone, ethanol and the like. The rice bran extract can be obtained by removing the solvent from the extract thus obtained again using a solvent removal apparatus.

<Extraction method 2 (supercritical extraction method)>
First stage extraction Rice bran is prepared by polishing to 95% of whitening rate with a normal rice mill. In this step, rice bran is dehydrated in advance, and a rice bran from which lipids mainly composed of triglyceride oil are removed is obtained using a supercritical carbon dioxide extraction apparatus. Lipids mainly composed of triglyceride oil are easily extracted from rice bran under the supercritical conditions of carbon dioxide that are generally used. Suitable extraction conditions are, for example, an extraction time of 1 to 5 hours, an extraction pressure of 10 to 50 MPa, and an extraction temperature of 32 to 80 ° C. The extraction time is preferably 1 to 3 hours, the extraction pressure is 15 to 40 MPa, and the extraction temperature is 35 to 50 ° C., more preferably the extraction time is 2 hours, the extraction pressure is about 25 MPa, and the extraction temperature is about 40 ° C.

Second Stage Extraction A fraction containing acylated sterol glycoside is extracted from the rice bran after the first stage with supercritical carbon dioxide added with lower alcohol. As the lower alcohol, ethanol is preferably used. Ethanol is preferable from the viewpoint of safety, is optimal as an organic solvent when producing foods and pharmaceuticals, hardly remains, and has higher safety than other organic solvents.
As suitable supercritical extraction conditions, for example, extraction is performed under conditions of an extraction time of 0.5 to 5 hours, an extraction pressure of 10 to 50 MPa, and an extraction temperature of 32 to 80 ° C. The extraction time is preferably 1 to 3 hours, the extraction pressure is 15 to 40 MPa, and the extraction temperature is 35 to 50 ° C., more preferably the extraction time is 2 hours, the extraction pressure is about 25 MPa, and the extraction temperature is about 40 ° C.

In addition, as for the supply amount of carbon dioxide in the case of supercritical extraction, the weight of carbon dioxide is 1 to 450 times the weight of rice bran for both the first stage extraction and the second stage extraction. The amount is preferably 100 to 300 times, more preferably 250 times.
In addition, the mixing ratio of carbon dioxide and ethanol in the second stage extraction is 50: 1 to 5: 1, preferably 30: 1 to 10: 1, more preferably 20: 1 by weight.
When the rice bran extract containing 3 to 15% by mass of acylated sterol glycoside is used as an emulsified composition, the content of the rice bran extract is blended in an amount of 0.3 to 7% by mass per emulsified composition. An emulsified composition containing about 0.01 to 1% by mass of a sterol glycoside can be obtained. An emulsified composition containing such an acylated sterol glycoside effectively acts to improve biological functions when taken.
In addition, the rice bran extract which can be obtained by said method contains 3-15 mass% of acylated sterol glycosides. When the rice bran extract containing an acylated sterol glycoside is used as an emulsified composition, it is usually blended in an amount of 0.1% to 10% by mass. Preferably 0.3-7 mass% is mix | blended.

<Emulsifier (component B)>
Examples of the emulsifier used in the present invention include polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, lecithin, lysolecithin and the like. As the emulsifier, glycerin fatty acid ester and / or polyglycerin fatty acid ester are preferable from the viewpoint of emulsion stability. Polyglycerol fatty acid esters include diglycerol monooleate, diglycerol monostearate, diglycerol monopalmitate, hexaglycerol monolaurate, hexaglycerol monomyristate, hexaglycerol monostearate, hexaglycerol tristearate, hexa Examples thereof include glycerol pentastearate, hexaglycerol monooleate, decaglycerol monolaurate, decaglycerol monomyristate, decaglycerol monopalmitate, decaglycerol monostearate and the like. Examples of the glycerin fatty acid ester include glycerin monopalmitate, glycerin monostearate, glycerin monooleate, and glycerin monocaprate. Examples of the sucrose fatty acid ester include sucrose stearate ester, sucrose palmitate ester, sucrose myristic acid ester, sucrose oleate ester, and sucrose laurate ester. Examples of sorbitan fatty acid esters include sorbitan monolaurate, sorbitan monomyristate, sorbitan monopalmitate, sorbitan monostearate, sorbitan monooleate and the like.
Although the quantity of the emulsifier mix | blended with this invention changes with purposes and the emulsifier to be used, Preferably it is 0.5-7 mass%. In the case of 7 mass% or more, the problem on the flavor originating in an emulsifier may generate | occur | produce.

  The beverage containing the emulsified composition of the present invention is a beverage obtained by diluting the emulsified composition of the present invention itself or the present invention, or a mixture of the emulsified composition of the present invention and another liquid. And what can be used as a drink can be illustrated. Moreover, the emulsified composition obtained by the present invention can be filled into soft capsules and used as an oral preparation.

<Other additive components>
In the emulsified composition of the present invention, additives generally blended in foods can be blended. For example, a sweetener, a colorant, a preservative, a thickener, a stabilizer, a gelling agent, an antioxidant, a bleaching agent, a fragrance, a sour agent, a seasoning, a pH adjuster, and the like can be blended.

<The preparation method of the fine emulsion composition of this invention>
The emulsified particles of the finely emulsified composition of the present invention have a volume average particle diameter of 30 to 400 nm, preferably 100 to 300 nm. It is difficult to prepare an emulsified composition having an emulsified particle diameter of 30 nm or less, and the emulsified composition having an emulsified particle diameter of 400 nm or more adheres to the container wall of the container during storage in the practice of the present invention. There is a possibility of giving a feeling of sticking film, uncomfortable feeling that the teeth adhere to the inside of the oral cavity or the back of the lips, and “astringency” may occur.
Such fine emulsified particle size is obtained by emulsifying the rice bran extract, emulsifier and water emulsion using a stirring and mixing device used in a conventional method such as a homomixer, and further emulsifying in two stages using a high pressure homogenizer device or the like. Can be obtained at
Specifically, a rice bran extract, water and an emulsifier are stirred and mixed to prepare a primary emulsion, and this emulsion is used as a starburst (manufactured by Sugino Machine Co., Ltd.), a microfluidizer (manufactured by Paulek, Inc.), Claremix. -An emulsification method using a fine emulsifier such as Desolver (M Technique Co., Ltd.) can be mentioned.
The emulsified composition finely emulsified in this manner can be easily dispersed in water, fruit juice beverages, etc., and prepared as a beverage. It can also be dispersed in a carbonated beverage. Furthermore, it can also be used as an oral preparation for promoting GLP-1 production.

  The present invention will be described in more detail with reference examples and examples below.

<Reference Example 1: Preparation of acylated sterol glycoside-containing extract (solvent extraction)>
The rice bran that was distributed in the market was selected to obtain the rice bran from which endosperm and foreign matter were removed. 50 L of normal hexane was used to degrease 10 kg of the obtained sorted rice bran. This degreasing operation was repeated three times to obtain a defatted rice bran. The solvent was removed from the resulting defatted rice bran with a distillation apparatus. 8 kg of the defatted rice bran obtained was extracted with 70 L of ethanol at 70 ° C. for 1 hour and 3 times, and the obtained extract was ethanol removed using a solvent removal apparatus. The content of acylated sterol glycoside in the rice bran extract obtained by filtering the extract was 3.4% by mass.

<Reference Example 2: Concentration of solvent extract>
To 20 g of the rice bran extract obtained in Reference Example 1, 20 ml of hexane and chloroform mixed at a ratio of 1: 1 was added. A solvent in which hexane: chloroform was mixed at a ratio of 1: 1 to silica gel was added to swell, filled in a column having a diameter of 5 cm and a length of 60 cm, and then sufficiently infiltrated with the solvent having the same composition. A rice bran extract and a mixed solution of hexane and chloroform were applied onto the column and completely infiltrated into the silica gel. Thereafter, 1000 ml of a solvent in which hexane and chloroform were mixed at a ratio of 1: 1 was added and discharged from the bottom of the column. After all the hexane and chloroform solvents were discharged, 2000 ml of chloroform was further added and discharged from the bottom of the column. After all the chloroform was discharged, 1000 ml of a solvent mixed with chloroform: methanol at a ratio of 9: 1 was added, and the eluate was recovered. The obtained eluate was desolvated using an evaporator. The content of acylated sterol glycoside in the obtained rice bran extract was 12.0% by mass.

<Reference Example 3: Supercritical Extraction Example 1>
About 36.5g of rice bran was collected by removing almost all the water (about 9.5%) contained in the rice bran and reducing the amount of water to 0.5% or less (use freeze drying to remove water). Then, it was transferred to a pressure vessel (0.5 L) of a supercritical extraction device (manufactured by Mitsubishi Chemical Corporation). Subsequently, using carbon dioxide as an extraction solvent, the temperature was increased and the pressure was increased, and supercritical carbon dioxide was extracted by passing it through an extraction tank at 40 ° C. and 25 MPa for 2 hours. The extract was transferred to a collection tank to obtain a residue from which excess lipid was removed.
About 12 g of the obtained residue was collected, and then heated and pressurized using carbon dioxide as an extraction solvent. After reaching 40 ° C. and 25 MPa, ethanol (99.5%) was added to 3%. The mixture was supplied at a flow rate of .95 g / min and extracted for 1 hour, and then the extract (ethanol extract) was recovered in another pressure-resistant container.
The obtained ethanol extract was transferred to an eggplant flask and concentrated to dryness with an evaporator to obtain a rice bran extract fraction containing an acylated sterol glycoside.
The content of the acylated sterol glycoside in the rice bran extract of Reference Example 3 was 13.2% by mass.

<Reference Example 4: Supercritical extraction example 2>
As in Reference Example 3, about 40 g of pre-dried rice bran was collected and transferred to a pressure vessel (0.5 L) of a supercritical extraction device (Mitsubishi Chemical Corporation). Subsequently, using carbon dioxide as an extraction solvent, the temperature was increased and the pressure was increased, and supercritical carbon dioxide was extracted by passing it through an extraction tank at 40 ° C. and 25 MPa for 2 hours. The extraction solution was transferred to a collection tank, and a residue was obtained by removing excess lipid in the extraction tank.
About 12 g of the obtained residue was collected, and then heated and pressurized using carbon dioxide as an extraction solvent. After reaching 40 ° C. and 25 MPa, ethanol (99.5%) was added to 3%. It was supplied at a flow rate of .95 g / min, passed through an extraction tank for 2 hours, and then the extract (ethanol extract) was recovered in another pressure-resistant vessel.
The obtained ethanol extract was transferred to an eggplant flask and concentrated to dryness with an evaporator to obtain a rice bran extract fraction containing an acylated sterol glycoside.
The content of acylated sterol glycoside in the rice bran extract of Reference Example 4 was 12.4% by mass.

<Manufacture of fine emulsion composition>
In the composition of Table 1, components 7 to 9 were mixed and dissolved, and while stirring this solution, a solution in which components 1 to 6 were previously mixed was gradually added to obtain an emulsion (primary emulsion). Subsequently, the obtained emulsion was emulsified again with Starburst (manufactured by Sugino Machine) and finely emulsified to obtain an emulsion composition (fine emulsion composition). The composition of Comparative Example 1 did not form a primary emulsion, and the rice bran extract containing an acylated sterol glycoside had separated, so the fine emulsification treatment was not performed.
The blending components 5 and 6 are blended for the purpose of preventing oxidation.

<Evaluation test of fine emulsion composition>
After preparing the drink of the component composition table | surface of Table 2, and adding and stirring and mixing the emulsion composition of Examples 1-5 to this drink, the dispersed emulsion particle diameter was measured. This particle diameter shows the particle diameter of a fine emulsion composition. Moreover, the storage stability of the drink which added the emulsion composition was tested.
The addition amount of the emulsified composition was prepared such that 1% by mass of the rice bran extract was contained in the beverage.
That is, it was set as 88.47 mass% of drinks of Table 2, and 11.53 mass% of emulsified compositions. For comparison, a primary emulsion of each composition was also added in the same manner to prepare a beverage, and the emulsion particle size and storage stability were tested. Let this be Comparative Examples 2-6.

<Evaluation of emulsified composition / beverage>
1. Measurement of the volume average emulsion particle size of the emulsion composition The volume average emulsion particle size of the emulsion particles is about 1 μm or more of the volume average emulsion particle size. Laser diffraction particle size distribution measuring device Master Sizer 2000 (trade name: Malvern Instruments Ltd. The volume average emulsified particle diameter of less than 1 μm was measured using a laser zeta potentiometer (trade name: manufactured by Zeta Potential / Particle Size Measuring Device ELSZ-1000ZS, manufactured by Otsuka Electronics Co., Ltd.).

2. Evaluation of adhesion to inner wall of container A beverage was put in a glass bottle containing 50 mL and left at room temperature for 1 week. After 1 week, the glass bottle was tilted sideways, and the degree of adhesion to the inner wall of the container was evaluated according to the following criteria.
○: No deposits are observed on the container wall.
(Triangle | delta): The transparency of a container wall has fallen a little.
X: Adherents are clearly observed on the container wall.

3. Evaluation of film feeling in the mouth 10 panelists specializing in sensory tests evaluated the film feeling when a beverage containing an emulsified composition was included in the mouth according to the following criteria.
2 points: No film feeling at all.
1 point: Feels a little film.
0 point: A film feeling is felt.
Evaluation was totaled and it was set as evaluation of the film | membrane feeling in a mouth.
○: The average value of evaluation points is 1.5 points or more △: The average value of evaluation points is more than 0.5 and less than 1.5 ×: The average value of evaluation points is 0.5 or less

4). Evaluation of astringency By 10 panelists specializing in sensory evaluation, astringency when a beverage containing an emulsified composition was included in the mouth was evaluated according to the following criteria.
2 points: There is no astringency.
1 point: I feel a little bit astringent.
0 points: I feel astringency.
The evaluation score of each panel was totaled and it was set as evaluation of astringency.
○: The average value of evaluation points is 1.5 points or more △: The average value of evaluation points is more than 0.5 and less than 1.5 ×: The average value of evaluation points is 0.5 or less

  The evaluation results for each test item are shown in Tables 3 and 4.

In any of the beverages containing the emulsified composition of Examples 1 to 5 after the fine emulsification treatment, no deposit was observed on the wall of the bottle. Further, Examples 1 to 4 had no problem in the evaluation of the feeling of a coating film in the mouth and astringency.
Example 5 evaluated that some panelists felt astringent. In order to improve such evaluation, it is considered that the combined use of glycerin fatty acid ester and polyglycerin fatty acid ester produces a preferable effect rather than using an emulsifier alone.
The emulsified particle diameter was distributed in the range of 219 to 352 nm.
On the other hand, the beverages containing the emulsified compositions of Comparative Examples 2 to 6 that were not finely emulsified were all inferior to the evaluation of adhesion to the inner wall of the container, the feeling of film in the mouth, and the evaluation of astringency. Moreover, since it did not refine | miniaturize, the emulsified particle diameter was distributed in the range of 8.3 to 12.3 micrometers.
From the above test, the emulsification composition containing the rice bran extract containing the acylated sterol glycoside can be solved by fine emulsification in order to prevent adhesion of the emulsion composition to the inner wall of the container and to suppress the mouth feeling and astringency. found.

<GLP-1 production test>
It shows that the rice bran extract of the present invention has a GLP-1 production promoting effect, and further explains the usefulness of the present invention.

[Cell culture test]
NCI-H716 cells (human colon cancer-derived cells) 1 × 10 ⁵ cells are seeded in a 75 cm ² cell culture flask and cultured in RPMI1640 medium containing 10% FBS for 14 days at 37 ° C. and 5% CO _2. Went. NCI-H716 cells were obtained from ATCC (American Type Culture Collection). After culturing, the cells were seeded at a density of 4 × 10 ⁴ cells / well on a 24-well plate coated with matrigel, and cultured in DMEM medium containing 10% FBS for 1 day.
Thereafter, the cells were washed twice with Hanks buffer, a test sample was added, and the cells were cultured for 2 hours in serum-free DMEM medium. After completion of the culture, the amount of GLP-1 produced in the culture was measured using “GLP-1 ELISA kit (Glucagon-Like Peptide-1 Cat # EGLP-35K: Millipore)”. The control is 1% DMSO, and oleoylethanolamide (OEA) used as a positive control is a compound known to have a GLP-1 production promotion visa. This OEA was added to a concentration of 100 μM.

[Test substance]
The rice bran extract containing the acylated sterol glycoside (ASG) obtained in Reference Examples 1 and 2 was used for the test. It is dissolved in DMEM (FBS-, PS-) medium so that the concentration of rice bran extract containing ASG is 1000 μg / ml / 1% DMSO (dimethyl sulfoxide), and ASG in the final culture solution is 3.4%. The concentration of the rice bran extract containing 12.0% was added so that the concentration of the rice bran extract contained was 250 μg / ml, 500 μg / ml, and 1000 μg / ml.

[result]
The GLP-1 measurement result was obtained as a relative value of a composition containing oleoylethanolamide (OEA) and ASG, assuming that the measurement value obtained in the case of DMSO alone is 1. The measurement results are shown in FIG. ASG was confirmed to have a GLP-1 production promoting effect equivalent to or higher than that of OEA, and concentration dependency was also observed.
In addition, the GLP-1 production promotion effect was not recognized by the lipid fraction derived from rice bran but not containing ASG.
Therefore, an emulsified composition containing an acylated sterol glycoside has a GLP-1 production promoting action and is useful for maintaining biological functions. Moreover, it is thought that the rice bran extract containing the emulsified and dispersed acylated sterol glycoside efficiently stimulates GLP-1 producing cells in the gastrointestinal tract and promotes GLP-1 production.

Claims (6)

  A fine emulsified composition containing a rice bran extract (A), an emulsifier (B), and water (C).   The rice bran extract (A) is a rice bran extract containing 1 to 15% by mass of an acylated sterol glycoside.   The finely emulsified composition according to claim 1 or 2, comprising 0.3 to 7% by mass of the rice bran extract (A).   The fine emulsified composition according to any one of claims 1 to 3, wherein the emulsifier (B) is a glycerin fatty acid ester and / or a polyglycerin fatty acid ester.   The fine emulsion composition according to any one of claims 1 to 4, wherein the emulsion particles have a volume average emulsion particle diameter of 30 to 400 nm.   The drink which mix | blended the fine emulsion composition of Claims 1-5.