JP2016106140A - 醗酵乳製品およびその使用 - Google Patents
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- JP2016106140A JP2016106140A JP2016044265A JP2016044265A JP2016106140A JP 2016106140 A JP2016106140 A JP 2016106140A JP 2016044265 A JP2016044265 A JP 2016044265A JP 2016044265 A JP2016044265 A JP 2016044265A JP 2016106140 A JP2016106140 A JP 2016106140A
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Abstract
Description
これらの抗炎剤は、免疫系統を抑制することができるが、同時に傷害も生ずる。副腎皮質ステロイド類の作用は抗炎だが、数多くの重篤な副作用を生じ、例えば体内の水分滞留、体重の増加、糖尿病、骨粗しょう症、皮膚の厚さが薄くなる、等である。副腎皮質ステロイド類の使用により、自身のホルモン機能が衰え、自身の免役機能も衰える結果になる。細胞毒性剤は、細胞を殺すことで免疫抑制効果を発揮するが、免役機能の衰え、貧血、腸道上皮細胞の傷害、脱毛、胎児障害又は死亡等の副作用を生じる。カビ又は細菌の誘導物剤は腎臓及びその他の器官を傷害するだけではなく、その治療費用も高い。この薬剤は複合天然物薬剤なので製造が容易でないうえに、長期服用が必須であるから、不便である。
クエン酸>二水素クエン酸塩>一水素クエン酸塩
以下の実施例は本発明の精神を表すが、本発明の説明だけで発明の範囲を限定するものではない。
48/80化合物はアルカリ性のポリアミン(Sigma,ST.MO,USA)を抗原として、マクロファージ等の細胞を刺激した後、本発明の薬剤とその他の薬剤を抑制剤とし、ヒスタミンの遊離に対する抑制効果を比較する。
ウシ血清アルブミン0.1%を含んだロック液(Locke's solution:NaCl 9.1%,KCl0.2%,CaCl20.15,glucose 1.0%,他は蒸溜水)10mlを放血致死せしめた鼠の腹腔に注射し、軽くマッサージした後開腹し腹腔液を採取した。さらに同液5mlで腹腔内を洗浄した後該液を採取し先の腹腔液と混合した。該腹腔液を500rpmで5分間遠心分離し、沈澱物に冷ロック液5mlを加え洗浄した後、再度冷ロック液3ml加え鼠腹腔滲出細胞液とした。
上記で得た鼠腹腔滲出細胞液0.3mlにロック液0.5ml及下記の表に示す濃度に調製した薬剤(各々薬剤を先ず、1% NaHCO3を生理食塩水に溶解した後、ロック液で100mg/mlにうすめる)を1.0ml加え37℃で5分間インキュベーションした。次いで48/80化合物のロック溶液(1mg/100ml)を0.2mlずつ加え37℃で10分間インキュベーションした。冷却することにより反応を停止させた後、2500rpmで10分間遠心分離し、1.7mlの上澄部と0.3mlの沈澱部に分離した。上澄部に水0.1mlと100%トリクロル酢酸0.2mlを加え、沈澱部にロック液1.5mlと100%トリクロル酢酸0.2mlを加え、室温で30分間放置した後、3000rpmで15分間遠心分離した。上澄部及び沈澱部の各上澄を%0.35mlずつ取り、各各に水1.65ml、1N水酸化ナトリム0.4mlを順次加え、さらに0.5%OPT(オルトフタルアルデヒド)メタノール溶液0.1mlを加え、4分間室温で反応させた。次いで2Mクエン酸0.2mlを加え反応を停止させた後、それぞれの蛍光を蛍光光度計により測定した。
ヒスタミン遊離率(%)={Hs/(Hs+Hr)}×100% = A
抑制率(%)=100−{(薬剤のA値−ブランクのA値)/(コントロールのA値−ブランクのA値)}×100%
〔表2〕薬剤のヒスタミン抑制効果
体重20〜30gの鼠を用い,腹毛を剃った処にオキサゾロンのエタノール溶液(0.5w/v%)0.1mlを塗って感作させた。感作して5日後オキサゾロンのアセトン溶液(0.5w/v%)に試験薬を溶かし、その溶液10μlずつを右側耳介皮膚の両面に、マイクロピペット(10μl)を用いて塗布した。24時間後にエーテル麻酔死させ、薬剤塗布部位の耳介の一部分と左側(非塗布部) 耳介の対応部分をそれぞれ円型(直計5.5mm)にパンチ切除し、それぞれの重量を測定し、左側耳介片側重量を基準として、右側耳介の腫脹率を算出した。
表3から分る様に、伝統的な薬剤の抗炎効果は良くないが、本発明の薬剤は良い結果を得た。抗炎効果があれば同様に抗痛もできる。
えびにアレルギー体質を持つ45才の男は、幼時から海鮮類を敬遠して来た。えびを食べる前に本発明の薬剤のカプセル(500mg、にんにく30重量%、クエン酸70重量%を含む)2を投与したが無事だった。2週間後、強力な伝統な抗アレルギー剤(グリシルリチン酸トリナトリウム108mg、オロチン酸60mg、マレイン酸クロフェニラミン5mgを含む,大豊製薬)2を投与した後、かに料理を食べた。間もなく重体な過敏発作を起こし、最終的に病院へ運ばれた。
本発明の薬剤の錠剤やカプセルなどの経口薬の薬用量では、普通の錠数を増やせば一回の薬用量を増やす事ができる。しかし、薬剤が食物と混ぜてあったら,その一回の薬用量が食べた食物総量に制限される。であるから食物の有効薬剤含有濃度に一定の要求がある。飲料が100mlとして説明する。
6組の有効薬剤含有濃度はそれぞれ異なるが、各組の基本組成は同じであり、水100ml、アルギン酸プロピレン0.1g、果糖10g、蒜粉300mg、姜粉100mg、当帰粉10mg、蜂蜜3g、杏仁粉10mgを含む。それから6種類量のリンゴ酸(10mg、60mg、100mg、200mg、300mg、600mg)を各組に加える。この6組の薬剤を6組(5人一組)の感冒患者に、二時間ずつ一回を投与させた。時間の経つにつれて、感冒の治る状態を観察し、その治る時間を記録した。結果は表4の通りである。
よって、本発明の薬剤組成物の含有量はなるべく006%〜100%、好ましくは0.1%〜100%、更に好ましくは0.2%〜100%、最も好ましくは0.3%〜100%である。本発明の薬剤組成物一回の薬用量の濃度範囲は、濃度が大きいほど投与薬用量が小さくなる。毒性のある薬の薬用量はよく(mg/day/kg)で標示するが、本発明の薬剤組成物は可食性なので一回に食べられる食物量、その食物に含む薬剤の濃度で表すのが適当であろう。
本発明の薬剤が食品、アレルギー性食品のアレルギーリスクを下げる食品又は健康食品であるとき、その薬剤の含む量は高いほどよいが、酸性が食品の風味を影響する。であるから、食品に対する薬剤の含量には制限がある。
この結果から分るように、薬剤を含む食品の上限濃度は、可は10%以下、良は7%以下、優は4%以下、最優は2%以下である。前記した薬剤含有濃度の感冒試験に決めた下限濃度と組み合わせると、食品に含む薬剤量の濃度は、成るべく0.06〜100%、好ましくは1.0〜100%、更に好ましくは0.1〜100%、最も好ましくは0.3〜100%である。
成分はみかん皮チンキ50ml(エタノール62%)、クエン酸50g、タルク粉15g、砂糖850g、蒸留水、総量1000mlである。
製造法は、先ず、みかん皮チンキ、クエン酸、タルク粉などに水400mlを加え、研磨機で均一にし、濾過した後に砂糖を加えて溶解した。最後に蒸留水を加え、総量を1000mlし、濾過と包装をした後製品とする。
成分はクエン酸36g、クエン酸二水素カリウム34g、滅菌した水適量、総量は1000mlとする。
製造法は先ず無菌室でクエン酸とクエン酸二水素カリウムを滅菌した水溶かし、総量を1000mlとし、溶液を素焼陶のろ過器でろ過させた後、10mlのアンプルに充填してチッソ雰囲気のもとで溶封させた。それから高圧蒸気の滅菌工程を経て製品とする。
成分は酒石酸1g、酒石酸水素カリウム0.5g、形質流動パラフィン10g、ワセリン適量、総量は100gとする。
製造法は通常の方法で研磨混合と調整包装を経て酒石酸1.5%の軟膏剤とした。
成分はクエン酸350g、にんにく200g、しょうが50g、当帰10g、アーモンド10g、果糖300g。各成分を研磨混合した後、硬質なカプセルに充填して1000個のカプセルをえた。
成分はマレイン酸30g、トウモロコシ・スターチ20g、乳糖20g、Ca−CMC 5g、ポリエチレン・ピロリトン5g、タルク10gである。
製造法は先ずマレイン酸、トウモロコシ・スターチ、乳糖を研磨して細い粉にし、それからポリエチレン・ピロリトンの5%水溶液を結合剤とし、常法に依って1〜2m/mの顆粒にした。
またタルクを潤滑剤とし、上記の顆粒を製錠機で錠状にして、マレイン酸300mgを含む100個の錠剤とする。
成分はフマル酸50g、微結晶セルロース400g、トウモロコシ・スターチ550g、総量を1000gとする。
製造法は先ず、フマル酸を水に溶けた後、微結晶セルロースに吸収させ、乾燥した後トウモロコシ・スターチと混合し、常法に依ってフマル酸の20倍散剤にする。
成分はコハク酸50g、リン酸二水素カリウム1g、甘草50g、朝鮮人参5mg、生姜1g、スターチ5g、蜂蜜50gである。
製造法は先ず、コハク酸を研磨して細い粉にし、それから他の成分と混合した後,製丸機でコハク酸320mgを含む100個の丸剤とした。
成分はα−オキシオクタン酸100g、ゼラチン80g、グリセリン200g、アカシアゴム20g、香水160gである。
製造法は先ず原料のα−オキシオクタン酸を研磨して細い粉にした。ゼラチンとアカシアゴムに適当な水加えて軟化した後グリセリンを加え、それから加熱して透明になったら、熱いうちにα−オキシオクタン酸粉末を加え、攪拌均一に成った後、型に注ぎ,冷却して製品とする。
成分はコハク酸100g、SPANー60 20g、パラオキシ安息香酸エチル100mg、落花生油適量、総量を1000mlとする。
製造法は先ず、コハク酸とSPANー60を研磨機で細い粉にした後、パラオキシ安息香酸と落花生油を加え、攪拌機で3分間激しい攪拌したら缶に詰めて製品とする。
成分はα−オキシエタン酸6g、ステアリルアルコール47g、エチレングリコール47g、総量を100gとする。
製造法は先ずステアリルアルコールとα−オキシエタン酸を蒸気浴に溶かし、それからエチレングリコールを加えて、完全混合するまで攪拌し、蒸気浴から卸したら6%α−オキシエタン酸を含む非チンキ溶液とする。
甲成分はステアリン酸15g、へキサデカンアルコール5g、ポリエチレングリコール400 5g、流動パラフィン4g、クエン酸5gである。
乙成分はグリセリン10g、純水を加えて100gとする。
製造法は甲と乙成分をおのおの調製した後、常法に依って二組の成分を混合均一にし、クエン酸5%を含む100gのクリームとする。
成分はクエン酸0.25重量部、エタノール33重量部、残りは推進剤12/114(20:80)、総量を100重量部とする。
製造法は先ず、クエン酸をエタノールに溶かし、冷却して定量的にスプレー容器に充填し、それから−30℃に冷却した推進剤を定量的に充填した後、すぐにバルブを閉めて製品とする。
製造法は先ずいわし10kgを洗浄し、頭尾と内臓を取り除いた後、適当な大きさに捌き、次に、1.2kgの塩と800gのクエン酸を溶かした20リットルの熱いお湯で煮熟した後、4号缶に350gの魚肉を詰め、それから75gのトマトケチャップを加え、封缶後通常の熱処理で滅菌して製品とする。
成分はメリケン粉10kg、砂糖3.5kg、ショートニングオイル0.8kg、水飴1kg、塩0.03kg、発酵剤0.2kg、アルファーオキシエタン酸0.6kgである。
製造法は通常なクッキー製造方法に従い、即ちメリケン粉、砂糖、塩、アルファーオキシエタン酸を別々に研磨粉砕し、網に振り分けた後混合し、一部の発酵剤とメリケン粉も振り分けた後に加えて混合し,最後に水飴とショートニングオイル加えてよく混合する。混合物を整形し、少量サダオイルを塗ったプレートで、前半180℃〜200℃、中間220〜250℃、後半150℃〜205℃の範囲で焼いて製品とする。
成分はメリケン粉1kg、砂糖1kg、卵1kg、グルコノラクトン150g、水300gである。
製造法は先ず、卵の白身を泡立ち器で泡立て、卵の黄身、砂糖、グルコノラクトン、水などを加え、攪拌均一にしたらメリケン粉を振り分けて加え、軽く混合して型に注いだ後、焼いたら製品とする。
成分は白砂糖430g、でんぷんシロップ350g、転化シロップ170g、ゼラチン50g、クエン酸二水素ナトリウム20g、クエン酸二水素カリウム20g、バニラ精2mlである。
製造法は先ず、ゼラチンを小粒にきり、二重なべに約3倍の水を加え、二重なべで加熱軟化した。ソフトキャンディ製造方法で、白砂糖、でんぷんシロップ、転化シロップを溶解して煮込んだ後、クエン酸二水素カリウム、クエン酸二水素ナトリウム、香料を加えて混合均一にし、ついに溶かしたゼラチン液を加え、注意深い攪拌して泡を除き、粉型成形、切、包装らの工程を経て製品とする。
成分はポリ酢酸エチレンの50%液500g、軟化材(D.B.D)150g、炭酸カルシウム200g、メリケンコ50gらを混合してガム剤とする。
製造法は先ず、ガム剤210gを、リンゴ酸50g、砂糖650g、水飴100g、薄荷3mlなどと練った後、圧出、ローラーでならし、きり、包装など工程を経て製品とする。
成分はスキムミルク1kg、砂糖1.5kg、乳酸15kg、乳酸カルシウム5g、プロピレンアルギン酸グリコール4gであう。
製法は先ず、スキムミルクを50℃まで加熱し、砂糖を加えて溶解後、乳酸カルシウムとプロピレンアルギン酸グリコールを加え、80℃で2時間を保ち、滅菌後ろ過し、15℃まで冷却をした。乳酸に水を加え75mlになってから、そのろ液を攪拌しながら加えた後、瓶に詰めて製品とする。
成分はピーナツ1kg、塩20g、フマル酸25g、レシチン50g、パイナップル酵素20mg、アルコール2mlである。
製法は先ず、ピーナツを160℃に1時間炒め、十分に乾燥したら粉砕機で粉砕し、皮と胚を振り分けて除いた後、塩、レシチン、パイナップル酵素(先ずアルコールに溶けた)フマル酸を加え、ペーストにして製品とする。
成分はミルク750ml、卵6個、砂糖150g、酒石酸21g、イソー吉草酸エチル2滴、カラメル原料(砂糖100gと水6g)を10人前分の原料とする。
製法は先ず、砂糖と水とをフライパンでカラメルに調製した後、それを容器底に少量のバターを塗った10個のプリン容器に分けた。底が湿った鍋にミルクと香料を加えて加熱し、沸騰する時に攪拌しながら、別に泡立て機で卵と砂糖の混合物を泡立てた混合液を加えて攪拌し、液体を容器に注いで、160℃の蒸し機で30分間処理したら製品とする。
原料は甘み10度、酸1.0%のオレンジ果汁5kg、無水果糖0.85kg、オレンジ・エッセンス1ml、クエン酸150gである。
製造方法は、原料を混合溶解し、水を加えて総量を10リットルのオレンジ果汁とする。それを包装し製品とする。
原料は甘み50度、酸味6%のオレンジ果汁5kg、砂糖1.2g、リンゴ酸200g、オレンジ・エッセンス5ml、水適量、総量を10リットルとする。
製法は原料を混合溶解し、水を加えて総量を10リットルした後、瓶に詰めて通常法によって二酸化炭素気体を加えて製品とする。
原料は本発明食用有機酸成分が0.3%以上を含む果物、例えばミカン、モン、ウメ、グレープフルーツ、ブドウ、リンゴ、スターフルーツ、イチゴ、パイナップルなどを、通常の製缶法で選び、洗浄、枝を除き、先端を切り、皮をむき、核を除き、芽を除き、輪にきり、缶詰めし、秤量し、糖液を加え、殺菌、冷却、検査、包装などの工程を経て、缶詰めにする。
本発明の薬剤は可食有機酸なので、酸を含む果物の利用は当たり前のことである。その他の成分は、薬剤が許容するビヒクルに当たる。
原料は酸度6%のレモン1kg、砂糖粉0.5kg、蜂蜜0.3kg、甘草膏1g、塩0.2gである。
製造方法はレモンを選び、皮削り、洗浄、切、瓶詰め半量、砂糖粉、蜂蜜、甘草膏、塩を、激しく攪拌しながら順番に加えた後、等量のものを瓶に加えて封瓶、熱殺菌、冷却を経て製品とする、又は熱処理しない。
原料は酸度5%のスターフルーツ1kg、砂糖粉0.5kg、蜂蜜0.3kg、甘草膏1g、塩0.2gである。
製造方法はスターフルーツを選び、洗浄し、先端を切り、3/4インチに切り、瓶詰めし、半量に、砂糖粉、蜂蜜、甘草膏、塩を激しく攪拌し、この順序で加えた後、等量のものを瓶に加えて封瓶、熱殺菌、冷却を経て製品とする、又は熱処理しない。
原料はコーヒー豆10kg、リンゴ酸1.5kg、砂糖9.6kg、クリーム2kg、水適量である。
製造方法はコーヒー豆を炒め、粉砕、加圧熱水ろ過、10リットルの30%エキスをえた。そこに、リンゴ酸を加えた後常法でチッ素雰囲気のもとで凍結乾燥させると酸33%を含む4.5kgのコーヒー・エキスを得た。
原料は砂糖1.4kg、リンゴ酸40g、イソ吉草酸ブチル4g、ビタミンB120mg、水適量、総量は10リットルである。
製造方法は先ず砂糖を56%の溶液に作る。酸、香料、ビタミンなどを水に溶けた後砂糖液と混ぜた後、ろ過、冷却、高圧の二酸化炭素気体と接触、瓶詰めの工程を経て10リットルの製品とする。その際瓶の圧力は15℃で50lbである。
原料はサルサ・エキス100ml、アルコール24ml、砂糖500g、果糖390g、五酸化二リン5.5g、カラメル10g、香草精1ml、クエン酸100g、水適量、総量を10リットルとする。
製造方法は先ず香料アルコールに溶けた後サルサ・エキスと混ぜ、それから他の成分とを純水に溶かし10リットルとする。次いで,サイダーの製造方法と同じ工程を経て製品とする。
原料はコーラ種のエキス100ml、アルコール24ml、砂糖500g、果糖390g、五酸化二リン5.5g、カラメル10g、香草精1ml、カフェイン1.4g、クエン酸100g、水適量、総量を10リットルとする。
製造方法はサルサと同じである。
原料はスキムミルク10リットル、スキム粉ミルク2kg、水飴5kg、砂糖3kg、CMC100g、クエン酸50g、リン酸10g、乳酸菌因子180ml、香草精1mlである。
製造方法は先ずスキムミルクとスキム粉ミルクを混ぜた後、水飴と砂糖を溶け、80℃で30分加熱し、40℃まで冷却しとき乳酸菌因子を加え、38℃で2時間の醗酵を行い、ゲル化したらクエンとリン酸を加え、次いで、激しい攪拌をして更に60℃まで加熱して均一化し、CMC液を加え、分散乳化後、水飴と砂糖を加えて攪拌と同時に加熱して溶け、80℃で20分加熱滅菌する。熱いうちにろ過し、冷却し、少量のアルコールに溶けた香料を加え、瓶詰めして製品とする。最後の滅菌をしない場合には、活性乳酸菌を含む飲料(乳酸菌機能性飲料)である。
原料は台湾公売局のビール10リットル(その比重は1.0075、浸出物質3.4%、pH値4.2、酸度1.3)、クエン酸45g、クエン酸二水素カリウム25g、二酸化炭素気体である。
製造方法はビールにクエン酸とクエン酸二水素カリウムに溶けて混ぜた後、二酸化炭素気体を補充したら瓶詰めして製品とする。
原料はレモン1.5kg、にんにく300g、生姜50g、果糖200g、米酒2リットル、蜂蜜300gである。
製造方法は先ずレモンの皮を剥き除いたら片に切って瓶に詰める。にんにくはマイクロウエブで1分間加熱し、冷却後瓶に詰める。生姜も片に切って瓶に詰める、最後に果糖、米酒、蜂蜜加え、瓶を閉めて一月置いたら製品となる。
酒を醸造するとき皆有機酸が副産物として出で来る。例えば米酒(0.4%〜0.6%)、清酒(0.15%)、コウリョウ酒(0.055~0.07%)、ぶどう酒(0.5%〜3%)である。故に本発明の酒配合剤は既成の酒であり、酸度を2〜3%を目安として、足りない分を酸で補う。
原料は薬材20g(五加皮0.5g、桂皮1.9g、当帰1.5g、玉竹5g、白党参0.4g、川キョー0.7g、甘草0.7g、何烏首1.5g、川牛漆0.5g、熟地7.5gを含む)、アルコール3.07リットル、カラメル1.5g、飴400g、白糖400g、醤油色素20g、クエン酸380g、吉草酸アミル1g、総量が2.3リットルである。
原料はクエン酸10g、グリセリン5g、アルコール(70v/v)90ml。
製造方法は原料を混ぜて製品とする。
原料はミルク10リットル、クエン酸15g、Ca−CMC3gである。
製造方法は、ミルクを攪拌しながらCa−CMCを加え、均一にしたらクエン酸を加えて溶かし、又攪拌均一してアレルギーリスクを下げる牛乳製品とする。
アレルギーリスクを下げる牛乳をスプレー乾燥機で粉ミルクに製造すれば、アレルギーリスクを下げる粉ミルクができる。
原料は小えび10kg、塩360g、クエン酸360g、水20リットルである。
製造方法は先ず籠にえびを入れ、水槽で水洗いした後水をこす。塩とクエン酸を溶かして沸かした200リットルの水溶液に、干したえびを入れ20分間茹で、茹でたえびを取り出して薄い草座にしいて日干し、干した物を包装して製品とする。本発明の薬剤で処理したえびの新鮮さを長期に保存することができるうえ、アレルギーになり易い人に食べさせても免疫上の問題がない。
原料は小いわし10kg、塩1.2kg、クエン酸1kg、水20リットルである。
製造方法は先ず塩とクエン酸をなべにある20リットル水に溶かし煮液を得る。いわしを水槽中で水洗いし、取り出して10層を重ねる蒸し籠に詰めて、沸騰した水槽液に入れ、原料を入れた後、釜の水が再び沸かした時は煮熟時間である。新鮮な煮液を加え、釜液に浮かぶものを洗い落とした後、蒸し籠を取り出してそのまま日干しにする。毎日一回籠を反転して干し、夏には約3日で完成する。いわしを包装して製品とする。
原料はいわし10kg、塩1kg、リンゴ酸400gである。
製造方法は先ず新鮮ないわしを水で洗いした後、塩とリンゴ酸を溶かした6リットルの浸液に入れ、8時間後取り出し、日干しにしたら製品とする。
原料は帝王かにの肉2kg、塩50g、リンゴ酸100gである。
製造方法は先ず塩とリンゴ酸を1.5リットル水に溶け、この溶液を沸かした時かに肉を入れ、肉色が白くなったら取り出し、缶に詰め、封缶、加圧滅菌、冷却、検査などの工程を経て製品とする。
原料はかに缶詰め1/2缶、米酒10ml、卵6個、コハク酸6g、塩3g、味の素1g、落花生油15g、グリンピース5gで4人前分である。
製造方法は先ずかに肉に酒、卵、コハク酸、塩、味の素等と調和し、鍋に落花生油を入れ、煙が出し始めとき、かに肉調和物をグリンピースと半熟に炒め、裏返して少し炒めたら製品となる。
実施例76の製造工程において、原料にトマトケチャップを加える前に、そのうち75gのトマトケチャップを先ず10mgのナイシン(NISIN)と混ぜた後、封缶と通常の工程を得て製品とする。
基材の組成はアクリ酸エステルオリゴマ(C4〜C8)47%、と(アクリ酸2ーエチル・へキシ96%、nーエチレンー2ープロリトン4%)53%とを混ぜ、それから5%の2ー〔4ー(2ーオキシー2ーメチルー1ーオキシプロピル)べゾエル〕ー2ーアクリエステルの硬化剤と混ぜる。
原料はラテックス(pH値10.5、アンモニアを含む、固体成分50%、Taiping, Perak, Malaysia産)200%、ホウ酸で処理した乳汁蛋白(固体成分10%)75%、酸化亜鉛分散液(固体成分50%)10.0%、エピクロヒトリンで架橋したトウモロコシでんぷんスラリー(固体成分50%)133%、イオウ1%、分子量500000〜1000000のカルボキシポリメチレンポリマー0.05%、そのほかは水で、固体成分が10%に成るように稀釈する。凝集液は硝酸カルシウム45%の純水水溶液である。
製造方法は普通の手袋製造方法に従い、まず手型を凝集液、乾燥、ラテックス液、乾燥、ラテックス液、口折、乾燥、クロスリンキング、洗浄、乾燥、5%のクエン酸水溶液、乾燥、粉かけ(粒度5〜40ミクロンの酸化マグネシウム)、型はずし、包装の工程を経て製品とする。
原料のはっか油1.2%、グリセリン6%、クロロフィル0.2%、リンゴ酸2%、アルコール60%、純水30.6%などを混合してヘアトニックとする。
ふけのある患者5人を試験者として、洗髪した後、毎日二回頭皮に塗る。ふけと痒みの症状がなくなった。
無菌室で高圧蒸気滅菌した純水10リットルに、500gのグルコースとクエン酸10gを溶かし、無菌ろ過処理した後、GMPの規定により500ml瓶に詰めて製品とする。
本試験には、フリーラジカル量の測定は米国のバィオバイタル(BioVitale Inc. Irvine, La., USA)の個人用フリーラジカル試験キット(Individual free radical testing kit)を使用する。方法は受験人の尿をキットのピペットで一定量をとリ、試験剤を入れてあるアンプルの蓋を開け、ピペットにある尿を加え、瓶を振って5分間経ったら、瓶内液体の色をキットの標準表に照らし、その合ったものを読み取る。標準表には、最適量(0)、低い量(+1)、中間量(+2)と高い量(+3)の四つのランクに分ける。
上記の実施例1〜45と実施例107〜111から分るように本発明の薬剤は、ヒスタミン、炎症、鎮痛、抗痒み等の症状を抑制する事ができる。薬理学的からも分る前列腺素の遊離をも抑制し、それにより、栓子と血栓の生成に依る脳卒中の脳出血や心筋梗塞などの心血管系の病気を除去することができる。何故ならば、血小板の出す前列腺凝素は血小板に対して凝集メッセージを促進し、それにより、血の固まりを最初に生成するからである。実施例123のフリーラジカル量の試験結果から分るように、前列腺素の遊離に必要なシクロキシゲナーゼノの活性には過酸素フリーラジカルが存在しない。フライドウィチ(Fridowich)に依れば、過酸化物フリーラジカルの生成途中で、キサンチン酸酵素により体外で試験することができる(Fridowich, I., 1970, J. Biol. Chem., 215, 4053〜4057)。よって、本発明はこの方法で薬剤の効果を証明する。
薬剤の抑制活性の表示法として、各々抑制剤の各種の薬用量が酵素の活性の抑制率(%)で表す。キサンチン酸酵素の活性計算単位は0.001/M/minの変化量である。対数記録用紙に各々添加した抑制剤の濃度(M)を抑制率(%)の函数とする。最後に線性の回帰法で酵素の抑制率が50%に達した時の薬剤の濃度(IC50)を求める。
〔表9〕抑制酵素の活性
本発明の薬剤(リンゴ酸300mg、酒石酸300mg、クエン酸300mg、カフェイン50mg、カテキン10mg)を生理痛と頭痛があった5人に投与した。10分〜30分間で痛みを緩和した。
Claims (2)
- 乳酸を活性成分として、体液のpHを下げることを特徴とする、アレルギーの緩和をするための醗酵乳製品。
- 乳酸を活性成分として、体液のpHを下げることを特徴とする、アレルギーの緩和をするための醗酵乳製品の使用。
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RU2300284C2 (ru) * | 2002-07-29 | 2007-06-10 | Пепсико, Инк. | Способ улучшения стабильности ароматизированных напитков со вкусом лимона/лайма |
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2003
- 2003-04-24 WO PCT/CN2003/000299 patent/WO2004112773A1/zh not_active Application Discontinuation
- 2003-04-24 AU AU2003236156A patent/AU2003236156A1/en not_active Abandoned
-
2004
- 2004-03-05 WO PCT/CN2004/000178 patent/WO2004093862A1/zh not_active Application Discontinuation
- 2004-03-05 CA CA002521531A patent/CA2521531A1/en not_active Abandoned
- 2004-04-26 CA CA2530216A patent/CA2530216C/en not_active Expired - Fee Related
- 2004-04-26 US US10/554,315 patent/US20060251703A1/en not_active Abandoned
- 2004-04-26 JP JP2006501328A patent/JP5937291B2/ja not_active Expired - Lifetime
- 2004-04-26 WO PCT/CN2004/000402 patent/WO2004093863A1/zh active Search and Examination
- 2004-04-26 CN CN2004800105169A patent/CN1777415B/zh not_active Expired - Fee Related
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2016
- 2016-03-08 JP JP2016044265A patent/JP2016106140A/ja active Pending
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2019
- 2019-07-23 JP JP2019135220A patent/JP2019203012A/ja active Pending
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JPH08259556A (ja) * | 1995-03-27 | 1996-10-08 | Dainippon Ink & Chem Inc | 4,7−ジヒドロキシベンゾピラン誘導体及びそれを有効成分とする抗アレルギー剤 |
JP2002241282A (ja) * | 1996-05-21 | 2002-08-28 | Bayer Yakuhin Ltd | アレルギー性皮膚炎の処置剤 |
WO2002000231A1 (de) * | 2000-06-28 | 2002-01-03 | Sericausa B.V. | Verwendung einer zubereitung aus oder mit einem gehalt an mindestens einem dissimilierten milchserum |
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Also Published As
Publication number | Publication date |
---|---|
JP2019203012A (ja) | 2019-11-28 |
JP2006524193A (ja) | 2006-10-26 |
WO2004112773A1 (fr) | 2004-12-29 |
US20060251703A1 (en) | 2006-11-09 |
CN1777415A (zh) | 2006-05-24 |
CN1777415B (zh) | 2011-11-16 |
CA2530216A1 (en) | 2004-11-04 |
AU2003236156A1 (en) | 2005-01-04 |
CA2521531A1 (en) | 2004-11-04 |
CA2530216C (en) | 2010-08-17 |
WO2004093863A1 (fr) | 2004-11-04 |
WO2004093862A1 (fr) | 2004-11-04 |
JP5937291B2 (ja) | 2016-06-22 |
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