JP2017099372A - Method for producing fermented ginger-containing composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing fermented ginger-containing composition in which a fermented ginger-containing composition that has a high anti-glycation and collagenase inhibitory action can be produced.SOLUTION: Provided is a method for producing fermented ginger-containing composition characterized in including: a fermentation step of fermenting a raw material of Zingiberaceae plant family; an adding step of adding a raw material of Zingiberaceae plant family to the fermented product; and a heating step of heat-treating the Zingiberaceae plant family raw material added fermented product at a temperature exceeding 100°C under pressure.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a method for producing a fermented ginger-containing composition.

  Ginger plants contain components such as gingerol and gingerol, and are known to have various effects such as bactericidal action, antioxidant action, and blood circulation promotion.

  Various studies have been conducted on this ginger plant, for example, a method for enriching gingerol by converting gingerol in the ginger plant to gingerol (see Patent Document 1). In this method, a ginger plant is mixed with a fermentation liquor, and then aged for 30 to 90 hours under a condition of 120 to 500 hours.

  Moreover, it has been reported that the heat-fermented ginger obtained by heating after fermenting a ginger family plant has the effect of reducing blood neutral fat (refer patent document 2). In the production of this heat-fermented ginger, as in the method of Patent Document 1, aging is carried out over a long time of 120 to 500 hours under the condition of 30 to 90 ° C.

  On the other hand, in recent years, in the beauty industry and the medical industry, it has been known that saccharification affects beauty and health as well as oxidation, and anti-glycation action has attracted attention.

  For example, the ginger plant as described above is known to have an anti-glycation effect, but little further research has been made on the anti-glycation effect on ginger plants. In Patent Document 2 describing the heat-fermented ginger, it has been investigated whether the manufactured heat-fermented ginger has an effect of suppressing an increase in blood sugar level that contributes to saccharification. (See FIG. 1 of Patent Document 2).

Japanese Patent No. 5297294 JP 2014-205629 A

  The subject of this invention is providing the manufacturing method of the fermented ginger containing composition which can obtain the fermented ginger containing composition which has a high anti-glycation effect and a collagenase inhibitory effect.

  The inventors of the present invention have intensively studied the processing method and new efficacy while attention has been paid to the efficacy of ginger plants, and after fermenting ginger plant materials, the ginger plant materials are added to this fermented product. A new fermented ginger-containing composition having a high cosmetic effect and a high anti-glycation effect and a high collagenase inhibitory effect is obtained by performing a special operation of performing the treatment and further heat-treating it under a pressurized condition. As a result, the present invention has been completed. Moreover, it discovered that the quantity of the gingerol contained by this manufacturing method increased.

That is, the present invention provides a fermentation process for fermenting ginger plant materials, an addition step for adding ginger plant materials to the fermented product, and a fermented product added with the ginger plant materials under pressure, 100 The manufacturing method of the fermented ginger containing composition characterized by having a heating process heat-processed at the temperature which exceeds degree C.
The production method of the present invention preferably further includes a drying step of drying the fermented material treated in the heating step.

  Moreover, this invention has each process in the manufacturing method of the said fermented ginger containing composition, and the mixing | blending process which mix | blends the fermented ginger containing composition which passed through the process in each said process with a base material, It is characterized by the above-mentioned. The present invention relates to a method for manufacturing a product.

  According to the method for producing fermented ginger of the present invention, a fermented ginger-containing composition having a high cosmetic effect and having a high anti-glycation action and a high collagenase inhibitory action can be obtained.

It is a graph which shows the AGEs production | generation inhibition rate (saccharification reaction inhibition rate) by the fermented ginger containing composition manufactured by the manufacturing method of this invention. The horizontal axis indicates the concentration (mg / mL) of the test substance. It is a graph which shows the collagenase inhibition rate by the fermented ginger containing composition manufactured by the manufacturing method of this invention. The horizontal axis indicates the concentration (mg / mL) of the test substance. It is a figure which shows the measurement result of the gingerol contained in the summary of the manufacturing method of the fermented ginger containing composition which concerns on an Example and a comparative example, and the fermented ginger containing composition manufactured by each manufacturing method.

  As a method for producing fermented ginger of the present invention, a fermentation process for fermenting ginger plant materials, an adding step for adding ginger plant materials to the fermented product, and a fermented product added with the ginger plant materials In addition, it is not particularly limited as long as it is a production method having a heating step of heating at a temperature exceeding 100 ° C. under pressure, and it is preferable to have a drying step of drying the fermented product processed in the heating step.

  Conventionally, in the production of fermented ginger that performs fermentation treatment on ginger family plants, as described in Patent Documents 1 and 2, etc., there is a technique of producing over a long period of time by heating at a relatively low temperature during fermentation or after fermentation. In the production method of the present invention, the fermented ginger is not heated as it is, but an unfermented ginger plant raw material is once added to the fermented product, and the subsequent heat treatment is also highly pressurized. A special treatment of temperature was adopted.

By these special treatments, in the present invention, a new fermented ginger-containing composition having a high cosmetic effect and having a high anti-glycation action and a high collagenase inhibitory action can be obtained. Because of its high anti-glycation effect, it is possible to suppress the generation and accumulation of AGEs, so that the amount of collagenase secreted is reduced, which helps to maintain the function of collagen, and also prevents dullness and darkening and maintains skin transparency. be able to. In addition, the high collagenase inhibitory action can suppress the destruction of collagen fibers, maintain the elasticity of the skin, and remove the cause of wrinkles and sagging. Therefore, the fermented ginger-containing composition of the present invention has a particularly high skin beauty effect due to the action of both of these.
Furthermore, the fermented ginger-containing composition obtained by the production method of the present invention has a dramatic increase in the gingerol content, which can be expected to increase physiological activity.

  Examples of ginger plant materials used in the method for producing fermented ginger according to the present invention include various ginger such as Sanshu ginger, yellow ginger, Kinki ginger and Yanaka ginger. As a form of the ginger family raw material used for this invention, besides using a rhizome as it is, it can be used as a slice, a pulverized material, juice, an extract, etc. Examples of the pulverized product include powder and granules. The juice or extract may be liquid, but can also be used as a paste or dry powder. The extract can be obtained by extraction using an appropriate solvent. As the solvent, for example, water, ethanol, or hydrous ethanol can be used. In the production method of the present invention, it is particularly preferable to use a dry powder.

  In the fermentation process of the present invention, examples of the method for fermenting ginger plant materials include autogenous fermentation and fermentation using bacterial cells. Fermentation using bacterial cells is preferred. As the cells, microorganisms usually used for fermentation such as koji molds, yeasts, lactic acid bacteria, acetic acid bacteria, and Bacillus subtilis can be used, and among these, koji molds are preferably used. The microorganisms used in the present invention may be one kind or two or more kinds.

  Examples of the koji mold used in the present invention include black koji mold, white koji mold, yellow koji mold, and koji mold, and commercially available products can be preferably used. Specifically, Aspergillus awamori (Aspergillus sawai), Aspergillus nakaisai (Aspergillus nakasai) (Aspergillus nakasai) Aspergillus lucensis (Aspergillus luciferis), Aspergillus kawachii (Aspergillus spp. Such as microorganisms belonging to the genus Aspergillus Rukoto can.

  Examples of yeasts include, for example, the genus Devalyomyces, Saccharomyces, Pichia, Kluyveromyces, Torlaspora, Subia, Brettanomyces, Cryptococcus, Eremotelium, Issachenchia, Crocella, Lipomyces And microorganisms belonging to the genus Metshnicowiia, Rhodotorua, Schizosaccharomyces, Digosaccharomyces, Candida. Examples of lactic acid bacteria include microorganisms belonging to the genus Streptococcus and Lactobacillus.

  Examples of the method of causing the fungal body to act on the ginger family material include a method of spraying the fungus body and its culture liquid on the ginger family raw material, a method of immersing or adding the ginger family raw material to the fungus culture medium, and the like. Examples of the culture solution of the bacterial cells include a culture solution cultured using a synthetic or natural medium, and a plant-derived fermentation solution.

  Fermentation with cells is, for example, a temperature of 5 to 70 ° C., preferably 10 to 40 ° C., more preferably 15 to 30 ° C., and even more preferably less than 30 ° C., for 1 to 30 days, preferably 3 to 14 days. Preferably it is done.

  The addition process of the present invention is a process of adding a ginger plant material to the fermented product fermented in the fermentation process, and as a ginger plant material added in this process, the type and form thereof are used in the fermentation process. The same or different one may be used, but the same one is preferred.

  As an addition amount of the ginger family material in the addition process of this invention, it is preferable that it is 0.5-50 mass parts with respect to 1 mass part of the ginger family raw material used in a fermentation process, and is 1-30 mass parts. It is preferable that it is 1.5 to 15 parts by mass.

  The heating step of the present invention is a step of heat treatment at a temperature exceeding 100 ° C. under pressure after the addition step, and the treatment is performed within a time that does not sufficiently promote the fermentation of the ginger plant material added in the addition step. It is preferable to start (start). Specifically, for example, after the addition step, the heating step is preferably performed within 12 hours, more preferably within 6 hours, even more preferably within 3 hours, and within 1 hour. It is particularly preferred to do this.

  As heating conditions, the heating temperature is preferably 105 to 200 ° C, more preferably 105 to 180 ° C, still more preferably 105 to 150 ° C, and particularly preferably 105 to 120 ° C. preferable. The heating time is preferably 1 to 24 hours, more preferably 1 to 12 hours, and further preferably 1 to 10 hours. In the production method of the present invention, for example, an object having a high effect can be obtained in a short time compared with the conventional method for producing a heat-fermented ginger as shown in Patent Document 2.

  The drying method in the drying process is not particularly limited, and various drying methods such as spray drying and freeze drying can be employed.

  Moreover, as a manufacturing method of the beauty composition of this invention, each process in the manufacturing method of the said fermented ginger containing composition, and the compounding process which mix | blends the fermented ginger containing composition which passed through the process in each said process with a base material. It is characterized by having. Examples of the substrate include materials (raw materials) in various forms such as excipients and carriers, liquids and solids that are usually used in pharmaceuticals, foods, cosmetics, and the like.

  The cosmetic composition produced by the production method of the present invention is not particularly limited as long as it has a cosmetic effect, and is preferably one that can be distinguished from other products as a product in terms of use in beauty. . Examples of the cosmetic composition used for such beauty include beauty products such as a skin beautifying effect, an anti-glycation effect, and a collagenase inhibitory effect on any of the main body, packaging, instructions, and promotional materials of the product produced by the production method of the present invention. A display indicating that there is an effect function can be given. Specifically, pharmaceuticals (including quasi-drugs), cosmetics, so-called functional foods whose indications of efficacy are approved by prescribed organizations such as foods for specified health use, functional nutritional foods, and functional labeling foods. Health foods etc. can be mentioned.

  The cosmetic composition produced by the production method of the present invention can be used for oral or external use. The external preparation is not particularly limited as long as it is applied to the skin, scalp and the like, and the form is an ointment, cream, gel, lotion, emulsion, pack, poultice, etc. The form of skin external preparations, injections, etc. can be mentioned.

  Further, when the cosmetic composition of the present invention is used as an oral preparation, examples of the form thereof include tablets, capsules, powders, granules, liquids, granules, rods, plates, blocks, solids, and the like. Examples include a shape agent, a round agent, a paste agent, a cream agent, a caplet agent, a gel agent, a chewable agent, and a stick agent. Among these, the forms of tablets, capsules, powders, granules, and liquids are particularly preferable. Specifically, supplements, food additives, bottled beverages filled in plastic bottles, cans, bottles, instant powders (granules) for dissolving and drinking in water (hot water), milk, fruit juice, green juice, etc. A drink etc. can be illustrated. These are preferable in that they can be easily eaten and eaten at the time of meals and can improve palatability.

  Hereinafter, the present invention will be described based on examples.

[Example 1]
In a GE medium (liquid medium) containing glucose and a yeast extract, A. niger is A. niger. Awamori was added and cultured in a liquid culture tank at 28 ° C. for 2 days. Then, it diluted with the GE culture medium so that the density | concentration of the culture medium might become 3.8%, and the dry powder (domestic ginger powder) of ginger was added so that a density | concentration might be 1%. The medium to which the dry powder of ginger was added was cultured in a liquid culture tank at 28 ° C. for 6 days to ferment the dry powder of ginger (fermentation process). After fermentation, the same dry ginger powder as used in the fermentation process was added to a concentration of 3% (addition process). Immediately after the addition, heat treatment was performed at 115 to 120 ° C. for 2 hours under a pressurized condition (heating step). Then, it dried by freeze-drying (drying process), and the fermented ginger containing composition which concerns on Example 1 of this invention was obtained.

  Using the fermented ginger-containing composition according to Example 1, an anti-glycation confirmation test, a collagenase inhibition confirmation test, and a gingerol content confirmation test were performed.

[Anti-glycation confirmation test]
This anti-glycation confirmation test was conducted as “Inhibitory effect of the compounds isolated from Rhus verniciflua on aldose reductase and advanced glycation endproducts.” (Lee EH, Song DG, Lee JY, Pan CH, Um BH, Jung SH. Biol Pharm Bull. 2008 Aug; 31 (8): 1626-30.) With some modifications. Specifically, it was performed as follows.

(Preparation of reagents)
Phosphate buffer powder (1/15 mol / L pH 7.2) (Wako Pure Chemical Industries, Ltd.) was dissolved in distilled water to prepare a 67 mM phosphate buffer (hereinafter abbreviated as 67 mM PB). Further, D (+) glucose (Nacalai Tesque) was dissolved in 67 mM PB to prepare a 200 mg / mL glucose solution. Further, albumin (bovine serum-derived corn fraction V, pH 7.0, for biochemistry) (Wako Pure Chemical Industries, Ltd.) (hereinafter abbreviated as BSA) was dissolved in 67 mM PB to prepare 40 mg / mL BSA. did.

(test)
A predetermined amount of the test substance (fermented ginger-containing composition according to Example 1 or ginger dry powder according to the comparative example) was dissolved in 67 mM PB to prepare a test substance solution. The test substance solution, the glucose solution, and the BSA solution were blended in the proportions shown in Table 1 below to prepare a test solution (test). Similarly, it mix | blended in the following ratio and prepared the test solution (blank), control (test), and control (blank). The final concentration of the test substance is as shown on the horizontal axis (mg / mL) in FIG.

  Test solutions (test, blank) and controls (test, blank) were incubated at 60 ° C. for 48 hours. For the test solution (test, blank) and control (test, blank) after incubation, the fluorescence intensity at 440 nm when excited at 370 nm was measured with a spectrofluorometer, and the AGEs production inhibition rate (%) was calculated by the following formula. Calculated.

AGE generation inhibition rate (%)
= (1-[(Sample test-Sample blank) / (Control test-Control blank)]) x 100

(In the formula, “Sample test” indicates the fluorescence intensity of the test solution (test), “Sample blank” indicates the fluorescence intensity of the test solution (blank), and “Control test” indicates the fluorescence intensity of the control (test). Intensity is shown, and “Control blank” represents the fluorescence intensity of the control (blank).)

  The result is shown in FIG. As shown in FIG. 1, when the fermented ginger-containing composition according to Example 1 of the present invention was included, the production of AGEs was clearly inhibited as compared with the case where the dry ginger powder according to the comparative example was included.

[Collagenase inhibition confirmation test]
(Preparation of sample solution)
Using Dulbecco's PBS (Phosphate Buffered Saline) (-) containing 0.1% BSA (bovine serum albumin), a test substance (fermented ginger-containing composition according to Example 1 or a dry ginger powder according to a comparative example) It was prepared to be 20 mg / mL. After shaking for 60 minutes with a vortex mixer, the supernatant is collected by centrifugation, and further diluted with a 0.1% BSA-containing Dulbecco PBS (-) so that the test substance has a predetermined concentration to prepare a test solution. did. The final concentration of the test substance was adjusted to the value shown on the horizontal axis (μg / mL) in FIG.

(Preparation of enzyme solution)
Collagenase B (manufactured by Roche) was prepared to 10 μg / mL using Dulbecco PBS (−) containing 0.1% BSA.

(Preparation of fluorescent substrate solution)
Fluorescent substrate (MOCAc-Pro-Leu-Gly-Leu-A ₂ pr (DNP) -Ala-Arg-NH ₂ , manufactured by Peptide Institute) dissolved in DMSO was added to Dulbecco's PBS (-) containing 0.1% BSA. The one diluted to 5 μM was used as the fluorescent substrate solution.

(Measurement of collagenase inhibitory activity)
To 96-well black plate, Dulbecco's PBS (-) containing 0.1% BSA was added at 50 μL / well as a test solution or a control. Thereafter, enzyme solution (test) or 0.1% BSA-containing Dulbecco's PBS (-) (blank) was added at 100 μL / well and incubated at 37 ° C. for 10 minutes. Further, a fluorescent substrate solution was added at 50 μL / well, and the mixture was incubated at 37 ° C. for 60 minutes while being shielded from light. Excitation was performed at 320 nm, and the fluorescence intensity at 405 nm was measured.

The collagenase inhibition rate of each test substance was calculated by the following formula.
Collagenase inhibition rate = (1-[(Sample test-Sample blank) / (Control test-Control blank)]) x 100

(In the formula, “Sample test” indicates the fluorescence intensity of the test solution (test), “Sample blank” indicates the fluorescence intensity of the test solution (blank), and “Control test” indicates the fluorescence intensity of the control (test). Intensity is shown, and “Control blank” represents the fluorescence intensity of the control (blank).)

  The result is shown in FIG. As shown in FIG. 2, the collagenase activity was clearly inhibited when the fermented ginger-containing composition according to Example 1 of the present invention was included as compared with the case where the dry ginger powder according to the comparative example was included.

[Gingerol content confirmation test]
Measurement of the amount of gingerol in the fermented ginger-containing composition according to Example 1 was performed using HPLC.

  For comparison, gingerol was also measured for those produced by the following production method.

(Comparative Example 1)
A fermented ginger-containing composition according to Comparative Example 1 was used in the same manner as in Example 1 except that dry ginger powder (domestic ginger powder) was added to a concentration of 5% in the fermentation process, and the addition process was omitted. Manufactured.

(Comparative Example 2)
The fermented ginger containing composition which concerns on the comparative example 2 was manufactured by the same method as the comparative example 1 except having added the dry powder of ginger (domestic ginger powder) so that a density | concentration might be 10% in a fermentation process.

(Comparative Example 3)
In the fermentation process, cultivated for 6 days without adding dry ginger powder (domestic ginger powder), and then added dry ginger powder (domestic ginger powder) to a concentration of 4% for 1 day under the same conditions. The fermented ginger containing composition which concerns on the comparative example 3 was manufactured by the same method as Example 1 except having culture | cultivated (fermented).

  In FIG. 3, the outline | summary of each manufacturing method and the measurement result of the gingerol contained in the fermented ginger containing composition manufactured by each manufacturing method are shown.

  As shown in FIG. 3, the fermented ginger-containing composition according to Example 1 of the present invention had gingerol increased 5 times or more as compared with the dry powder raw material of ginger (before fermentation). On the other hand, in the fermented ginger-containing composition of the comparative example, even if the increase in gingerol was large compared to the dry powder raw material of ginger (before fermentation), it was about 1.5 times. From these results, it can be seen that according to the production method of the present invention, the content of gingerol can be dramatically increased.

Claims (6)

A fermentation process for fermenting ginger plant materials;
An addition step of adding a ginger family plant material to the fermented product,
A heating step of heat-treating the fermented product to which the ginger family material is added at a temperature exceeding 100 ° C. under pressure;
The manufacturing method of the fermented ginger containing composition characterized by having.   Furthermore, it has a drying process which dries the fermented material processed at the heating process, The manufacturing method of the fermented ginger containing composition of Claim 1 characterized by the above-mentioned.   The method for producing a fermented ginger-containing composition according to claim 1 or 2, wherein the ginger plant raw material used in the fermentation step and / or the addition step is ginger plant powder.   The method for producing a fermented ginger-containing composition according to any one of claims 1 to 3, wherein koji mold is used in the fermentation step.   The method for producing a fermented ginger-containing composition according to any one of claims 1 to 4, wherein the heat treatment in the heating step is performed at 105 to 200 ° C for 1 to 24 hours. Each process in the manufacturing method of the fermented ginger containing composition of Claims 1-5,
A blending step of blending the base material with the fermented ginger-containing composition that has undergone the treatment in each step;
A method for producing a cosmetic composition, comprising: