JP2017109953A - Compositions for reducing blood cholesterol - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide materials holding promise for the effect of reducing blood cholesterol levels even with small intake, because it is clear that increased cholesterol intake causes hypercholesterolemia resulting in increased incidence rate of lifestyle-related disease caused by diabetes, hypertension, and hyperlipidemia.SOLUTION: We found that unused guar bean germ has a blood cholesterol reducing effect in vivo. Furthermore, higher effect is obtained by increasing indigestible protein content of guar beans and thereby the above subject has been solved.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a composition for reducing blood cholesterol derived from guar bean germ, a food and drink containing the composition, and a pharmaceutical product.

  Currently, the intake of cholesterol by Japanese people is increasing with the westernization of diet. Increased cholesterol intake causes hypercholesterolemia and has been shown to increase the incidence of lifestyle-related diseases due to diabetes, hypertension and hyperlipidemia. Ingestion of fat or sugar causes transient post-meal hypercholesterolemia, but excessive consumption leads to prolonged hypercholesterolemia and increases the risk of arteriosclerosis. With such a tendency, in recent years, functional foods that lower blood cholesterol levels have been developed.

  For example, there is soy protein as one of functional foods. Soy protein is approved by the FDA to claim a health claim that "reduces risk of coronary disease", but it is reported that the daily intake is 25 g, and this amount is taken from a daily diet. It is very difficult to do.

As for the guar beans according to the present invention, the endosperm portion is used as guar gum which is a food additive, but the germ portion generated as a by-product is partly used as livestock feed, and most of it is discarded. is the current situation.
As a conventional technique, foods and pet foods that use guar bean germ and guar bean protein as active ingredients have been reported, and diet, nutrition enhancement, GI value reduction, and abdomen improvement effect have been reported. The use is not progressing yet.

JP-A-11-151077 JP 2000-060436 A Japanese Patent No. 4286254 Japanese Patent No. 5456246

  The problem to be developed by the present invention is to provide a plant protein material that is more effective than other plant protein materials, and to find a new functionality in an unutilized guar bean germ. The purpose is to contribute.

  As a result of intensive studies, the present inventor has found that guar bean germ has an effect of reducing blood cholesterol in vivo. Furthermore, by increasing the indigestible protein content in the guar bean germ, a higher effect was obtained and the present invention was completed.

  INDUSTRIAL APPLICABILITY The present invention can prepare a composition having an effect of reducing blood cholesterol from unused guar bean germ and provide foods and pharmaceuticals containing the same.

FIG. 1 is a graph showing the removal rate of deoxycholic acid in the supernatant. FIG. 2 is a diagram of the total cholesterol concentration in serum. FIG. 3 is a graph showing the total cholesterol concentration in feces. FIG. 4 is a diagram of HDL cholesterol concentration in serum.

Hereinafter, the present invention will be described in detail.
The blood cholesterol reducing effect in the present invention is an effect of reducing the total cholesterol concentration in the blood, preferably an effect of reducing the LDL-cholesterol concentration in the blood and increasing the HDL-cholesterol concentration. is there.

  The guar bean in the present invention is a bean derived from the annual leguminous plant guar (scientific name: Cyamopsis tetragonoloba) that is edible in India, Pakistan, and the like.

  Guar bean is heat-treated and then crushed to remove the outer skin and the germ portion, thereby obtaining the endosperm portion. The obtained endosperm portion is generally called a split, washed with hot water, swollen, and then crushed and dried to obtain guar gum, which is a food additive. At that time, a germ portion is obtained as a by-product. The germ part is known to be rich in protein, but no significant nutritional and functional advantages have been found compared to other plant protein materials. To the extent that it is used as feed, most of it is discarded and not used effectively.

  A typical plant protein is soybean. Soybeans are defatted using an organic solvent such as hexane and divided into a protein portion and an oil and fat portion. The protein portion is used as defatted soybean, and the fat portion is used as soybean oil. On the other hand, in the case of guar bean germ, since there are less lipids than soybeans, the use as fats and oils is not progressing.

Like other legume seeds, guar bean germ contains an enzyme inhibitor that inhibits digestion, and saponins that have bitterness, astringency, and taste.
In order to solve digestion inhibition by enzyme inhibitors and taste problems by saponins, it is preferable to heat treatment. Although it does not specifically limit as a processing method, Hot water is added and a soluble component is dissolved, It is preferable to divide into a supernatant liquid and a precipitate, and collect | recover a precipitate.

  The protein content in the present invention was determined by the Kjeldahl method. The nitrogen-protein conversion factor was 6.25.

  The indigestible protein in the present invention is a protein that is not degraded by digestive enzymes in the body and has dietary fiber-like physiological functions. The measurement was performed using the Prosky method (enzyme-gravimetric method), which is a method for determining dietary fiber. Digestion was sequentially performed using three kinds of digestive enzymes, thermostable α-amylase, protease, and amyloglucosidase, and then 4 times the amount of ethanol was added to form a precipitate. This precipitate was washed with ethanol and acetone and dried. The protein contained in the dried product was regarded as an indigestible protein and measured by the Kjeldahl method.

  As a method for increasing the content of indigestible protein in guar bean germ, protease treatment can be mentioned. Any protease may be used as the protease used in the present invention, and it is not particularly limited as long as it is a plant, animal or microorganism-derived protease, but a microorganism-derived protease that can be stably supplied is preferable. Examples of commercially available proteases derived from microorganisms include Protin NY100, Protin SD-AY10, Protease P “Amano” 3SD, Protease A “Amano” SD, Proteax (all manufactured by Amano Enzyme). Further, the enzyme agent may be one type or two or more types, and those other than the above can be appropriately selected and used.

  The content of indigestible protein in the guar bean germ of the present invention is preferably 6.0% or more, more preferably 8.0% or more, and the composition for reducing blood cholesterol excellent in terms of effect and flavor. It is more preferable because a product can be provided.

  In the guar bean germ of the present invention, the ratio to the indigestible protein in the total protein amount is preferably 11% or more, and more preferably 13% or more, and blood cholesterol reduction excellent in terms of effect and flavor It is more preferable because a composition for use can be provided.

  The blood cholesterol reducing composition of the present invention can be applied to foods and drinks, pharmaceuticals, feeds, and the like, and preferably foods and drinks or pharmaceuticals that can be easily consumed by humans. The food or drink in the present invention is not particularly limited as long as it is in a form that can be taken orally, such as a solution, suspension, powder, solid molded product. More specifically, instant noodles, retort foods, canned foods, microwave foods, instant soups and miso soups, freeze dried foods and other instant foods, soy milk beverages, powdered beverages, concentrated beverages, nutritional beverages and other beverages, bread , Pasta, noodles, cake mix, flour products such as fried flour, bread crumbs, cookies, biscuits, cakes, pie, snacks, crackers and other sweets, sauces, tomato processed seasonings, flavor seasonings, cooking mixes, sauces Seasonings such as dressings, soups, curry and stew, frozen foods, processed fish products such as fish ham and sausages, fish paste products, processed livestock products such as livestock ham and sausages, processed agricultural products such as cereals Examples thereof include nutritional foods, tablets, capsules and the like.

  Although the addition amount to the food / beverage products of the composition for reducing blood cholesterol in the present invention is not particularly limited, it is usually 1 to 30% (w / w), preferably 2 to 15% (w / w). ), And most preferably 3 to 10% (w / w).

  The composition for reducing blood cholesterol in the present invention can be used in combination with other foods and food additives. Examples of the combination component include a stabilizer, an emulsifier, an antioxidant, a seasoning, a nutrient enhancer, and a fragrance. The composition for reducing blood cholesterol in the present invention can be used in combination with other food ingredients having an effect of improving blood cholesterol. Examples of food components having an effect of improving blood cholesterol include soy protein, dietary fiber, tea extract and the like.

The pharmaceutical in the present invention can be prepared as an oral solid preparation according to a conventional method using excipients and other additives suitable for oral administration. As oral solid preparations, tablets, powders, fine granules, granules, capsules, pills, sustained-release preparations and the like are used. In such solid preparations, appropriate pharmacologically acceptable carriers, excipients (eg starch, lactose, sucrose, calcium carbonate, calcium phosphate etc.), binders (eg starch, gum arabic, carboxymethylcellulose, Mixed with hydroxypropylcellulose, crystalline cellulose, alginic acid, gelatin, polyvinylpyridone, etc.), lubricant (eg, stearic acid, magnesium stearate, calcium stearate), disintegrating agent (eg, carboxymethylcellulose, talc, etc.), etc. Tablets, powders, fine granules, granules, capsules, pills, sustained-release agents and the like can be prepared by the method. Oral liquid preparations include pharmaceutically acceptable emulsions, solutions, suspensions, syrups, elixirs, etc., and generally used inert diluents such as purified water and ethanol. . In addition to the inert diluent, the composition may contain adjuvants such as wetting agents and suspending agents, sweeteners, flavors, fragrances and preservatives.
EXAMPLES Hereinafter, although an Example demonstrates this invention in detail, this invention is not limited to these.

Example 1
Preparation of composition for reducing blood cholesterol by hot water treatment Guar bean germ was pulverized and passed through a 40 mesh sieve. To 25 g of the passed guar bean germ, 250 g of water was added and the pH was adjusted to 4.5 using 1N hydrochloric acid. After hot water extraction (90 ° C., 120 minutes), the mixture was cooled, and the pH was adjusted to 4.5 again using 1N hydrochloric acid. Thereafter, centrifugation (4000 rpm, 10 minutes) was performed, and the precipitate was collected. The precipitate was freeze-dried to obtain 16.5 g of a composition for reducing blood cholesterol (Product 1 of the present invention).

Example 2
Preparation of composition for reducing blood cholesterol by enzyme treatment Guar bean germ was pulverized and passed through a 40-mesh sieve. To 25 g of the passed guar bean germ, 250 g of water was added and the pH was adjusted to 4.5 using 1N hydrochloric acid. After hot water extraction (90 ° C., 120 minutes), the pH was adjusted to 7.0 using 1N NaOH. 0.165 g of proteaax (manufactured by Amano Enzyme) was added and subjected to an enzymatic reaction (60 ° C., 3 hours). After enzyme deactivation (90 ° C., 30 minutes), the pH was adjusted to 4.5 using 1N hydrochloric acid. Thereafter, centrifugation (4000 rpm, 10 minutes) was performed, and the precipitate was collected. The precipitate was freeze-dried to obtain 13.5 g of a composition for reducing blood cholesterol (Product 2 of the present invention).

Example 3
Preparation of pulverized guar bean germ product 25 g of guar bean germ product was pulverized and passed through a 40 mesh sieve to obtain a composition for reducing blood cholesterol (product 3 of the present invention).
Regarding the product 3 of the present invention, digestion inhibition by the enzyme inhibitor and taste problems due to saponin remain, but the problem is obtained by performing the hot water treatment of Example 1 and the hot water treatment + enzyme treatment of Example 2. Could be solved.
Table 1 shows the protein content. The protein content was determined based on the Kjeldahl method, and the indigestible protein content was determined based on the aforementioned Prosky method and Kjeldahl method.

  As is clear from Table 1, the products 1 and 2 of the present invention had a higher content of indigestible protein and a ratio of the content of indigestible protein in the protein content than the product 3 of the present invention. The indigestible protein content was about 8.0 to 12.0%, and the ratio of the indigestible protein content in the protein content was about 13.0 to 22.0%.

Test example 1
Comparative test of cholesterol adsorption amount A 1 mM deoxycholate Na solution (5 mM phosphate buffer (pH 7.3)) was prepared. Products 1 to 3 of the present invention were added to 10 ml of a 1 mM sodium deoxycholate solution to a concentration of 5 to 20 mg / ml. After stirring for 20 seconds by vortexing, the mixture was allowed to stand for about 10 minutes. Centrifugation (3000 rpm, 5 minutes), and the content of deoxycholic acid in the supernatant was measured using total bile acid-Test Wako. The removal rate at each sample concentration was calculated from the residual amount of deoxycholic acid in the supernatant. The result is shown in FIG.

  As is clear from FIG. 1, the products 1 to 3 of the present invention confirmed the effect of removing deoxycholic acid in the supernatant. In particular, the products 1 and 2 of the present invention obtained a high removal rate of deoxycholic acid.

Test example 2
Confirmation of Blood Cholesterol Reduction Effect in Rats SD rats (4 weeks old, male) obtained from Oriental Bio Service Co., Ltd. were preliminarily raised for 1 week in solid feed (animal experimental feed MF).
4 animals in each group so that the average body weight is equivalent, control group, test group 1 to which 6.75% of the product 2 of the present invention was added, test group 2 to which 13.5% was added, and 13.5% of defatted soybeans were added Divided into 4 groups of comparative groups. The test period was 28 days, and feed and drinking water were ad libitum. Based on AIN-93 basic feed, 0.5% cholesterol and 0.1% sodium cholate were added to prepare the feed shown in Table 2. Invention product 2 and defatted soybean were blended in such a manner that the contents of protein, carbohydrate, lipid and dietary fiber were replaced with casein, pregelatinized corn starch, soybean oil and cellulose powder, respectively. The blending ratio is shown in Table 2.

  After the start of the experiment, the animals were fasted from the 27th day, and blood was collected on the 28th day. The total cholesterol content of the serum portion was measured using Cholesterol E-Test Wako. The result is shown in FIG. Feces were collected for one week before blood collection. After drying and grinding, it was extracted with 90% ethanol and measured using Cholesterol E-Test Wako. The total cholesterol content in the feces was calculated from the total cholesterol concentration in the 90% ethanol extract. The result is shown in FIG.

  Regarding the sera of the control group and test groups 1 and 2 obtained in Test Example 2, the HDL cholesterol content was measured using HDL-cholesterol E-Test Wako. The result is shown in FIG.

  As is clear from FIG. 2, the total cholesterol concentration in the serum decreased in Test Groups 1 and 2 and the Comparative Group, and significantly decreased in Test Group 2 in comparison with the control group. As shown in FIG. 3, the total cholesterol concentration in the feces decreased in the test groups 1 and 2 and the comparison group, particularly in the test group 2, compared with the control group. As is clear from FIG. 4, in the test group 2, the HDL cholesterol concentration in the serum was significantly increased.

Example 3
Preparation of Cereal Bar Containing Composition for Reducing Blood Cholesterol 90 g of unsalted butter was creamed, 30 g of powdered sugar was added, and further creamed. 40 g of sterilized frozen whole egg and 20 g of water were added and mixed. All brands 30 g, raisins 30 g, orange peel 20 g, dried cranberries 15 g and walnuts 30 g were chopped and mixed. 145 g of the flour and 40 g of the present product 1 were combined and sieved and mixed. Wrapped in a wrap and laid in the refrigerator. After cutting into an appropriate size, it was baked at 180 ° C. for 15 minutes.

Example 4
Preparation of Livestock Processed Product Containing Composition for Reducing Blood Cholesterol 300 g of ground chicken meat, 5 g of salt, 2 g of pepper, 1 egg and 40 g of the product 1 of the present invention were mixed well. 15 g of carrot, 20 g of onion, 25 g of shiitake and 15 g of green beans were chopped and added. After kneading well, it was molded and baked in an oven at 150 ° C. for 15 minutes.

Example 5
Preparation of a tablet containing a composition for reducing blood cholesterol 20 g of the present invention 2, 10 g of crystalline cellulose, 27.5 g of corn starch, 65 g of lactose and 6.5 g of hydroxypropylcellulose were mixed and granulated. To this granulated product, 2.0 g of magnesium stearate is added and mixed uniformly, and the mixture is pressure-molded using a rotary tableting machine to obtain a tablet containing a composition for reducing blood cholesterol of 130 mg. It was.

Example 6
Preparation of capsule containing blood cholesterol-reducing composition 20% of the present invention 2, 198 g of lactose, 18.8 g of corn starch and 3.2 g of polyvinylpyrrolidone are uniformly mixed, and 500 mg of this mixture is filled into a gelatin capsule to reduce blood cholesterol. A composition-containing tablet-containing capsule was obtained.

Example 7
Preparation of pig cholesterol-containing feed containing a composition for reducing blood cholesterol According to the present invention 1 50 g, 400 g of corn, 280 g of milo, 110 g of soybean oil cake, 60 g of bran, 50 g of fish meal, 20 g of animal fats and oils, 30 g of vitamins and minerals Blended to prepare 1 kg of pig breeding feed.

  The present invention provides functional materials useful in the fields of foods and drinks, health foods, pharmaceuticals, and feeds, and can be used in these fields.

Claims (4)

  A composition for reducing blood cholesterol, comprising a protein derived from guar bean germ   The composition for reducing blood cholesterol according to claim 1, wherein the content of indigestible protein is 8.0% or more.   The composition for reducing blood cholesterol according to claim 1, wherein the ratio of indigestible protein in the total protein content is 13.0% or more.   Food-drinks and a pharmaceutical containing the composition for blood cholesterol reduction in any one of Claims 1-3.

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