JP2017057147A - Composition comprising garlic and the like, low-salinity miso, and vitamin b1 - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a composition for fatigue prevention.SOLUTION: Fatigue is prevented by providing a composition comprising garlic or garlic heat-processed products, soybean fermentation products with Na content of 2.0 wt% or less, and vitamin B1.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a composition containing garlic or a garlic heat-treated product, a fermented soybean having a Na content of 2.0 wt% or less, and vitamin B1.

Garlic is known to have a flavor-improving effect and a medicinal effect, and is used in many dishes such as Western and Chinese dishes. In addition, as the health problems of the elderly with the advent of an aging society and adult diseases due to changes in eating habits and living environment, interest in health foods has increased, and research on the medicinal effects of garlic is also progressing. .

  In particular, allicin is known as one of the active ingredients of garlic, and has effects such as fatigue recovery and blood flow promotion. There are various theories about this effect. It exists as alliin in raw garlic cells, and allicin is produced by allinase when garlic cells are destroyed. In addition, allicin binds to vitamin B1 to produce alliamine, which exhibits intestinal absorption and tissue transfer, is well sustained in the body, and easily returns to vitamin B1 in the living body. Vitamin B1 is maintained for a long time and shows useful work in the metabolic system.

Recently, black garlic produced by self-fermenting raw garlic is known, and has attracted attention as a material that improves the fluid feel and the odor characteristic of garlic. A method for producing black garlic is disclosed in Patent Document 1.

  On the other hand, there are several prior arts regarding a method for producing arithyamine known as a derivative of vitamin B1 by combining garlic and vitamin B1.

  Patent Document 2 discloses a method in which vitamin B1 is added to garlic juice to obtain alithiamine and used as fish feed.

  Further, Patent Document 3 discloses a method of adding vitamin B1 after impregnating plants such as garlic and leek into vinegar and then adding it to livestock feed.

  However, there is no disclosure of a composition combining black garlic and vitamin B1.

Various clinical data have been published on the active ingredients of miso, and the effects of anticancer, antihyperlipidemia, anticholesterol, antihypertension, antidiabetic, etc. have been confirmed.

  In order to refrain from taking too much salt, a functional composition based on salt-free miso is disclosed in Patent Document 4.

JP 2004-121113 A JP-A-56-5056 JP 2000-23632 A JP 2006-70015 A

Garlic has been used as a food having nourishing and tonic effects, but it has been difficult to say that the effect of preventing fatigue on humans can be fully realized. Moreover, it was the same when garlic, miso or vitamin B1 was used in combination with other foods or herbal medicines having nourishing tonic effects.

  The problem to be solved is that the anti-fatigue effect is synergistically promoted by a composition comprising a combination of garlic or a garlic heat-treated product, fermented soybeans, and vitamin B1.

  In order to promote prevention of fatigue, the present invention provides a composition comprising garlic or a garlic heat-treated product, a soybean fermented product having a Na content of 2.0 wt% or less, and vitamin B1. To do.

Specifically, the present invention
The present invention relates to garlic or a garlic heat-treated product, a soybean fermented product having a Na content of 2.0 wt% or less, and a composition to which vitamin B1 is added.

Furthermore, a composition to which any one or more of vitamin B1 derivative, vitamin B2, or vitamin B2 derivative is added is preferable. Vitamin B1 derivatives have good intestinal absorption and persistence in tissues, and easily return to vitamin B1 in vivo, maintaining vitamin B1 in the blood for a long time, and exhibit useful functions in the metabolic system. Therefore, there is an immediate effect.

  The vitamin B1 derivative is preferably alithiamine, fursultiamine, or prosultiamine. This is because it is the best manufactured industrially with vitamin B1 derivatives and is known for safety and utility in vivo.

  This is because vitamin B2 is known to have an effect of activating the metabolism of skin cells. Also, the price is cheap compared to the derivatives.

  The vitamin B2 derivative is preferably riboflavin sodium phosphate, potassium riboflavin phosphate, or other salts. This is because it is extremely water-soluble and has a known effect of activating the metabolism of skin cells.

  In the composition of the present invention, any blending ratio can be used as long as the effects of the present invention are not impaired, but the soybean fermented product having a Na content of 2.0 wt% or less is garlic or a garlic heat-treated product. On the other hand, the weight ratio is 5 to 50%, and vitamin B1 is preferably 0.5 to 5% by weight with respect to the garlic or the garlic heat-treated product.

  In the composition of the present invention, any blending ratio can be used as long as the effects of the present invention are not impaired. However, vitamin B1 derivative, vitamin B2, or vitamin B2 derivative is respectively added to garlic or garlic heat-treated products. The weight ratio is preferably 0.5 to 5%.

  It is preferable to use black garlic produced by self-fermenting raw garlic. Black garlic is produced by putting raw garlic with a skin in a temperature range of 30 ° C. to 75 ° C. and controlling the humidity for 5 to 40 days, taking it out and returning it to room temperature. This is because it is known to accumulate cycloaliin and / or S-allylcysteine having a thrombus preventing effect at a high concentration.

  In addition, it is desirable for the etiquette not to generate a garlic odor in exhaled breath after long-term heat treatment.

  A composition containing miso soy bean fermented with soybean and koji is preferred. However, the Na concentration in miso is preferably 4.0% or less. Compared with soybeans, miso is fermented with koji mold and as a result, the amino acid content increases several times, and the hydrolysis of the protein also proceeds, making it easier to be absorbed in the body. On the other hand, if you take too much miso with a high salinity, there is a risk of causing hypertension and kidney disease. In addition, Na content in 100g of normal raw material soybeans is 2mg, and Na is hardly contained.

  The fermented soybean product is preferably a composition containing miso (reduced salt miso) having a salt concentration of 4.0 wt% or less. Commercially available red miso has a salt concentration of 24 wt% in miso, and a reduced salt miso has a concentration of around 12 wt%. If miso is produced without adding salt, there is a risk of propagation of miscellaneous bacteria. On the other hand, as mentioned above, miso with a high salt concentration may adversely affect the health of the human body. It is desirable that the salt concentration is 4.0 wt% or less in consideration of the effects of the present invention and the convenience of manufacturing miso.

Low-salt miso is fermented or decomposed at 4-80 ° C. for 30 minutes to 120 days so that soybeans and koji are mixed at a ratio of 1: 0.1 to 10 and the salinity is 4.0 wt% or less. Can be obtained.

  The fermented soybean product is preferably a composition containing miso (non-salt miso) produced without externally adding salt. This is because, in the current eating habits, eating out, outside sales lunches, and side dishes contain a large amount of salt, and it is more preferable that the concentration of salt is zero when taking healthy food.

The salt-free miso can be obtained by mixing soybeans and koji at a ratio of 1: 0.1 to 10, followed by fermentation or decomposition at 4 to 80 ° C. for 30 minutes to 120 days.

In addition, it is preferable to calculate a polymerization ratio by the ratio after making the moisture content in a sample 10% or less by air-drying or freeze-drying garlic, a garlic heat-processed material, and a soybean fermented material.

  In the composition of the present invention, a lyophilized powder is particularly preferable. Freeze-drying is easy to retain nutrients and active ingredients such as garlic, garlic heat-treated products, black garlic, soybean fermented compounds, proteins, peptides, etc., and it is also less susceptible to heat denaturation if not heated to high temperatures. . When used as a health food, it is generally hard capsule or soft capsule, and it is preferable to reduce moisture as much as possible in order to increase the amount of composition contained in one tablet. Moreover, the powder is easier to fill into the hard capsule, and further, it is easier to dissolve and disperse in the oil used for soft encapsulation.

  The composition of the present invention preferably has an oral dose of 0.3 mg / kg to 250 mg / kg of body weight per day. The maximum allowable intake of garlic is considered to be about 15 g / day for a healthy person, and 250 mg / kg of body weight assuming that the weight of a healthy person is 60 kg.

  Moreover, by eating the internal composition for fatigue prevention of the present invention of about 150 mg or more per day, the fatigue prevention effect (nutrition tonic effect) referred to in the present invention starts to appear more prominently. Assuming that the weight of a healthy person is 60 kg, the weight is 2.5 mg / kg body weight.

  Therefore, the daily oral dose of the composition of the present invention is preferably 2.5 mg / kg to 250 mg / kg of body weight. In consideration of the efficacy and safety during long-term use, the oral dose per day is more preferably 5.0 mg / kg body weight to 150 mg / kg body weight.

  The composition of the present invention can be used as a functional food, and can also be used as a quasi-drug, a component of food and drink, a food additive, and the like. In addition, liquid drinks, such as a functional drink, are also contained in the composition for internal use of this invention.

  The composition of the present invention is particularly preferably used for fatigue prevention, and more preferably used in a preparation for fatigue prevention.

  The dosage form of the internal preparation for fatigue prevention of the present invention is preferably a capsule, tablet, powder, granule, pill or drink. In addition, additives such as a solvent, an excipient, a disintegrant, and a lubricant may be used as appropriate.

  Examples of the preparation of the present invention include functional foods, health foods, general foods (juices, confectionery, processed foods, etc.), dietary supplements (nutrition drinks, etc.), and particularly health foods or pharmaceuticals. It is preferable.

  The composition of the present invention has an advantage of promoting fatigue prevention effect and further ingesting insufficient nutrition.

  Embodiments of the present invention will be described below. The present invention is not limited to the following.

(Adjustment of white garlic powder)
The scale of commercially available garlic (raw garlic) was lyophilized (Birtis 101-SRC-4X) to obtain a dried garlic having a moisture content of 6% or less. The dried garlic was pulverized by a household coarse pulverizer to obtain a powder. This powder is called white garlic powder.

(Adjustment of steamed white garlic powder)
The scale of commercially available garlic (raw garlic) was steamed with a domestic steamer, and after the pressure regulator moved, heating was terminated after 5 minutes, and the garlic was taken out after the pressure dropped. Similarly, it was dried by freeze-drying (Birtis 101-SRC-4X) to obtain dried garlic having a moisture content of 5%. The dried garlic was pulverized by a household coarse pulverizer to obtain a powder. This powder is called steamed white garlic powder.

(Adjustment of black garlic powder)
A commercially available garlic (raw garlic) was kept at 50 to 65 ° C. and a humidity of 70 to 90%, and heat-treated for 1 month to produce fermented black garlic (manufactured by Shin-Aomori Fruit and Vegetables, Black Garlic). . The black garlic scale pieces were dried and pulverized in the same manner as described above to obtain powder. This powder is called black garlic powder.

  In addition, said white garlic powder, steamed white garlic powder, and black garlic powder were manufactured using the garlic of the kind called Fukuchi White cultivated in Aomori Prefecture.

(Miso powder adjustment)
About 9 kg of steamed soybeans are produced from 5 kg of raw material soybeans, while about 8.2 kg of brewed rice is produced from 8 kg of raw material rice, and these are mixed with 3.4 kg of salt, fermented and matured for 40 days, and pasty miso raw material It was. The powder was dried and pulverized in the same manner as above to obtain a powder. This powder is called miso powder. In the state of this raw miso, the salt concentration was 18%, and in the state of the miso powder, the salt concentration was 37% (14.8% in terms of Na concentration).

(Adjustment of reduced salt miso powder)
About 9 kg of steamed soybeans are produced from 5 kg of raw material soybeans, while about 8.2 kg of brewed rice is produced from 8 kg of raw material rice. These are mixed with 0.46 kg of salt and fermented and matured for 40 days to produce paste-like miso ingredients. It was. The powder was dried and pulverized in the same manner as above to obtain a powder. This powder is called reduced salt miso powder. In the state of this raw miso, the salt concentration was 2.2%, and in the state of the miso powder, the salt concentration was 4.5% (1.8% in terms of Na concentration).

(Adjustment of salt-free miso powder)
About 9 kg of steamed soybeans are produced from 5 kg of raw material soybeans, while about 8.2 kg of brewed rice is produced from 8 kg of raw material rice, these are mixed with no external addition, fermented and matured for 40 days, and pasted. Miso raw material. The powder was dried and pulverized in the same manner as described above to obtain a powder. This powder is called unsalted miso powder. In the state of this raw miso, the salt concentration was 0.02%, and in the state of the miso powder, the salt concentration was 0.02% (0.018% in terms of Na concentration).

(Adjustment of white garlic powder, salt-free miso powder, vitamin B1 mixed powder)
A mixed powder A in which white garlic powder, salt-free miso powder, and vitamin B1 were mixed at a weight ratio of 200: 50: 4 was prepared.

(Adjustment of steamed white garlic powder, salt-free miso powder, vitamin B1 mixed powder)
A mixed powder B prepared by mixing steamed white garlic powder, salt-free miso powder, and vitamin B1 at a weight ratio of 200: 50: 4 was prepared.

(Adjustment of black garlic powder, salt-free miso powder, vitamin B1 mixed powder)
A mixed powder C in which black garlic powder, salt-free miso powder, and vitamin B1 were mixed at a weight ratio of 200: 50: 4 was prepared.

(Adjustment of black garlic powder, salt-free miso powder, vitamin B1 and riboflavin sodium phosphate powder)
A mixed powder D in which black garlic powder, salt-free miso powder, vitamin B1, and riboflavin sodium phosphate were mixed at a weight ratio of 200: 50: 4: 1 was prepared.

(Adjustment of black garlic powder, salt-free miso powder, vitamin B1 and fursultiamine hydrochloride mixed powder)
A mixed powder E prepared by mixing black garlic powder, salt-free miso powder, vitamin B1, and fursultiamine hydrochloride in a weight ratio of 200: 50: 4: 1 was prepared.

(Adjustment of black garlic powder / salt-free miso powder / vitamin B1 / fursultiamine hydrochloride and sodium riboflavin phosphate powder)
A mixed powder F in which black garlic powder, salt-free miso powder, vitamin B1, fursultiamine hydrochloride, and riboflavin sodium phosphate were mixed at a weight ratio of 200: 50: 4: 1: 1 was prepared.

  WISTAR male rats (5 weeks old, manufactured by CLEA Japan, Inc.) were divided into 5 groups each so that the average value of body weight was equal in each group. Each powder was forcibly ingested using a gastric sonde at a fixed time every day (1 g of powder per day per group). When administered with a sonde, it was suspended in 4 ml of sterile water. These were not fed to the control group. In all groups, a normal feed (manufactured by CLEA Japan) was used for feeding, and was freely ingested with water.

  In addition, to confirm the fatigue prevention effect of vitamin B1, fursultiamine hydrochloride and riboflavin sodium phosphate alone, in order to ingest equal amounts of various vitamins in the mixed powder, A solution was prepared by dissolving and dispersing 15 mg of vitamin B1, 4 mg of fursultiamine hydrochloride, or 4 mg of riboflavin sodium phosphate alone.

  Two weeks after the start of feeding, one rat was placed on a rotor rotated 70 times by a rat motion tester (manufactured by Shinano Manufacturing Co., Ltd.) before forced feeding, and the duration until dropping from the rotor was measured. The average value of each group is calculated, and the results are shown in FIG. 1, FIG. 2, Table 1 and Table 2.

  Compared with the control group, it was confirmed that the group fed with white garlic powder, steamed white garlic powder and black garlic powder significantly prolonged exercise duration and had a fatigue prevention effect (nutrition tonic effect). From this experiment, there was no difference in fatigue prevention effect (nourishing tonic effect) among white garlic powder, steamed white garlic powder and black garlic powder.

  Compared with the control group, in the group fed with the reduced salt miso powder and the unsalted miso powder, the exercise duration could not be significantly prolonged, and the fatigue prevention effect (nourishing tonic effect) could not be confirmed. On the other hand, in the group ingested with miso powder, the reduction in exercise duration was confirmed. This suggests that the amount of salt administered is 370 mg per day, which may have adversely affected the osmotic pressure regulating function and kidney function in the body of the rat.

  Compared with the control group, the group fed with only vitamin B1, fursultiamine hydrochloride and sodium riboflavin phosphate had an effect of only slightly extending the duration of exercise compared to the control group.

  Compared to the control group, the groups fed the mixed powders A to F all have a significantly longer exercise duration than the control group, and have a fatigue prevention effect (nourishing tonic effect). I was able to confirm. In addition, the duration of exercise was significantly prolonged as compared with the group ingested white garlic, steamed white garlic and black garlic alone.

(Monitoring test for healthy men)
[Control group]
A swine gelatin hard capsule (Nippon Nippon Capsule Co., Ltd.) was filled with 300 mg of wheat flour (300 mg).

  Similarly to the subject group, 300 mg of each of mixed powder C and mixed powder F was filled into hard capsules to prepare capsule preparations.

(Monitoring test)
Healthy men were divided into two groups with a monitor, and the capsule preparation was given in a total of 3 tablets per day, 1 tablet each for breakfast, lunch, and dinner for 3 days. And, in a normal life, compared to the usual, “fatigue prevention effect (nourishing tonic effect)” 3 days after the start of drinking was evaluated in 5 levels (clear, some, some, not so much, no) . For each stage, it was quantified as clear: 5 points, present: 4 points, slightly present: 3 points, not so much: 2 points, not: 0 points, and the average value was calculated. The results are shown in Table 3. Each group is evaluated by 5 monitors.

  First, although the capsule preparation of the control group does not contain a component having an anti-fatigue effect (nourishing tonic effect), there was a monitor claiming that the effect appeared due to assumptions. The average value of the subject group was used as a background.

  Next, it was confirmed that the group ingesting the mixed powder C and the mixed powder F as a component having a fatigue prevention effect (nutrition tonic effect) increases the fatigue prevention effect (nutrition tonic effect).

(Discussion)
Various mechanisms are known for the effect of garlic. Allicin is one of the active ingredients of garlic. Raw garlic contains alliin, and when garlic is chopped, it changes to allicin by the action of allinase. In addition, allicin binds to vitamin B1 to produce alliamine, which exhibits intestinal absorption and tissue transfer, is well sustained in the body, and easily returns to vitamin B1 in the living body. Vitamin B1 is maintained for a long time and shows useful work in the metabolic system. Allicin in garlic changes to allyl pertrisulfide when heated. Alliin, allicin, and allyl pertrisulfide are known to alleviate blood pressure by dilating blood vessels. Moreover, it is known that black garlic obtained by heat-treating garlic for a long time contains a large amount of a water-soluble amino acid called S-allylcysteine. S-allylcysteine is also known to reduce cholesterol in addition to lowering blood pressure.

Although various mechanisms are known in this way, garlic is derived from natural products, and it is expected that the activation of various active ingredients will also change due to chemical changes by enzymes in the living body and the binding of sugars and proteins. Is done. For example, a route in which S-allyl cysteine in black garlic is changed to allicin by an enzyme such as allinase and binds to vitamin B1 in the body to become alliamine is also considered. In addition, allyl pertrisulfide contained in large amounts in black garlic binds to vitamin B1 as it is to form an alliamine derivative, or the allyl perdosulfide sulfide bond breaks to form allicin and binds to vitamin B1 to form alithiamine. Is also possible.

In this example, the fatigue prevention effect of the mixed powder F was most prominently confirmed, but by using black garlic, as a result of changes in various compounds, proteins, etc. in garlic, by binding to vitamin B1, It is presumed that it became a vitamin B1 derivative such as alithiamine and exhibited a fatigue prevention effect. Here, it was confirmed that the fatigue preventing effect was further confirmed by adding fursultiamine.

  Mixed powder B with 1.0 wt% or more of vitamin B1 added to black garlic is taken in adult males by taking 2 tablets at breakfast and taking 1 tablet at dinner without taking it at lunch. The same fatigue-preventing effect as in the case of oral administration was confirmed. This is presumed that vitamin B1 became a vitamin B1 derivative over several hours by the various routes described above, and the fatigue prevention effect was sustained.

  It is known that miso contains various amino acids such as cysteine, and black garlic contains a large amount of S-allylcysteine. By simultaneously ingesting miso and black garlic, cysteine and S-allylcysteine are reversibly present due to the presence of cysteine. As a result, S-allylcysteine is continuously maintained in vivo and lowers blood pressure. Hypotheses that make it easier to work can be considered. Furthermore, the hypothesis which supplements nutrient components, such as an amino acid which did not exist in garlic, and shows the fatigue prevention effect and the blood pressure rise prevention effect is also considered.

  The composition for internal use for preventing fatigue and the preparation for internal use for preventing fatigue of the present invention are useful in the field of health foods or pharmaceuticals.

It is a graph showing the experimental result of the fatigue prevention effect of a single component It is a graph showing the experimental result of the fatigue prevention effect of mixed powder.

Claims (15)

  A composition comprising garlic or a garlic heat-treated product, a fermented soybean product having a Na content of 2.0 wt% or less, and vitamin B1.   A composition obtained by adding at least one of vitamin B1 derivative, vitamin B2, and vitamin B2 derivative to the composition according to claim 1.   The composition according to claim 2, wherein the vitamin B1 derivative is alithiamine, fursultiamine, prosultiamine, and salts thereof.   The composition according to claim 2, wherein the vitamin B2 derivative is sodium riboflavin phosphate and salts thereof. The soy fermented product having a Na content of claim 1 of 2.0 wt% or less is 5 to 50% by weight with respect to garlic or a garlic heat-treated product,
Vitamin B1 is 0.5-5% by weight ratio with respect to a garlic or a garlic heat-processed material, The composition characterized by the above-mentioned.   A composition characterized in that the vitamin B1 derivative, vitamin B2, or vitamin B2 derivative according to claim 2 is 0.5 to 5% by weight with respect to garlic or a garlic heat-treated product, respectively.   The composition according to claim 1, wherein the heat-treated garlic product is black garlic produced by self-fermenting raw garlic.   The composition according to any one of claims 1 to 7, wherein the fermented soybean product is miso fermented with soybeans and koji.   The composition according to any one of claims 1 to 8, wherein the fermented soybean is miso having a salt concentration of 5.0 wt% or less.   The composition according to any one of claims 1 to 9, wherein the fermented soybean is miso produced without externally adding salt.   The composition according to any one of claims 1 to 10, wherein the garlic, the garlic heat-treated product, and the soybean fermented product are air-dried powder or freeze-dried powder.   The composition according to any one of claims 1 to 11, wherein an oral dose per day is 0.3 mg / kg body weight or more and 250 mg / kg body weight or less.   The said composition whose composition of any one of Claims 1-12 is an object for fatigue prevention.   The formulation for internal use for fatigue prevention which mix | blended the composition of any one of Claims 1-13.   The preparation for internal use for fatigue prevention according to claim 14, wherein the dosage form is a capsule, tablet, powder, granule, pill or drink.

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