JP2017197465A - Curcumin-containing jelly - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a jelly that contains turmeric and curcumin, the jelly having such a composition as to allow turmeric and curcumin to be persistently released in the stomach and intestine.SOLUTION: A jelly contains turmeric and/or curcumin. A gelator, a component of the jelly, contains gellan gum and κ-carrageenan.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a jelly containing curcumin.

Turmeric (Curcuma longa LINEN) is a medicinal plant belonging to the genus Turmeric belonging to the genus Turmeric that is cultivated in tropical and subtropical regions around the world, mainly in Southeast Asia.
Turmeric rhizomes contain 3-5% curcumin (yellow pigment). Various utilities are known for turmeric extract and curcumin. For example, Patent Document 1 suggests that the turmeric extract-containing composition has an action of preventing sickness while appropriately expressing the “drunk” inherent in alcohol by ingesting together with the alcohol. For this reason, many foods containing curcumin have been sold in recent years as health drinks and health foods.
In addition, curcumin has been attracting attention because it has been found that it has an antioxidant action to eliminate active oxygen, which has recently been pointed out as a cause of aging and cancer. Curcumin itself is not very strong in antioxidant power, but it is a substance called tetrahydrocurcumin that acts very powerfully to catch active oxygen and free radicals when food and drink containing curcumin is absorbed from the intestinal tract. Therefore, curcumin has attracted more attention as a substance that performs an effective antioxidant action.

However, since turmeric and curcumin have unique strong bitterness and it is difficult to eat and drink turmeric on a daily basis, turmeric is made into capsules and tablets so that the bitterness is not felt. The applicant of the present invention has also filed a patent application (Patent Document 2) for a curcumin capsule preparation with good absorbability.
On the other hand, many techniques for eating and drinking substances having a strong bitter taste without causing the bitter taste are proposed. As a representative technique, Patent Document 3 discloses that a bitter taste at the time of eating and drinking can be obtained by using a branched chain amino acid such as isoleucine or valine having a strong bitter taste as a jelly with a gelling agent such as agar or gellan gum and a dispersing agent such as hydroxypropylmethylcellulose. It is described that it can be suppressed.
Patent Document 4 describes a granular jelly beverage that facilitates taking a bitter medicine and / or supplement. This beverage is comprised of 0.1 to 15.0% bitterness masking ingredients consisting of vegetable oils and animal fats, 5 to 20% bitterness masking auxiliary ingredients consisting of sugar alcohols, and 0.1 to gelling ingredients such as agar and carrageenan. It is a granular jelly drink containing 5.0% and moisture, and this drink is mixed with a drug or supplement that has a strong bitter taste. It is intended to be removed by masking.

  Foods and beverages in which turmeric and curcumin are jelly-formed and masked are already on the market. However, these prior arts cannot solve the problems peculiar to turmeric and curcumin. Curcumin, the main component of turmeric, is hardly soluble in water, so it is known that it is hardly absorbed even if taken orally, and it is rapidly metabolized in the body. Therefore, even if you simply ingest something that masks the bitter taste of turmeric or curcumin, if curcumin is released all at once in the stomach and moves directly into the intestine, it is easy to absorb only a small amount of the curcumin that has moved. Can understand. In order to increase the absorption efficiency of curcumin, it is necessary to add a jelly agent or a release control component that is gradually released from the stomach to the intestine, and more slowly in the intestine, but it has not been provided yet.

JP 2003-226650 A JP 2014-101315 A JP 2003-221330 A International Publication No. 2005/025622

In the process of studying jelly agents masking the bitter taste of turmeric and curcumin, the present inventor, unlike conventional jelly agents, has a structure in which the release of curcumin in the stomach is suppressed and can be released slowly in the intestine. The composition was found and the present invention was completed.
An object of the present invention is to provide a jelly containing turmeric and curcumin, which has a composition capable of continuously releasing turmeric and curcumin in the stomach and intestines.

That is, the configuration of the present invention is as follows.
(1) A jelly comprising turmeric and / or curcumin, wherein the gelling agent constituting the jelly comprises gellan gum and carrageenan.
(2) The jelly according to (1), wherein the carrageenan is κ-carrageenan.
(3) The jelly according to (1) or (2), wherein the mass composition ratio of gellan gum and carrageenan in the jelly is 2: 8 to 8: 2.
(4) The jelly according to any one of (1) to (3), wherein the turmeric and / or curcumin has water dispersibility.
(5) The jelly according to any one of (1) to (4), in which curcumin is continuously eluted when tested using the first solution and the second solution of dissolution test based on the Japanese Pharmacopoeia.
(6) Curcumin blended in jelly is in the form of a solution in which curcuminoid is dispersed in a solution containing thickening polysaccharide, glycerin, and water so that the average particle size of curcumin is 1 μm or less (1) to The jelly according to any one of (5).

  The present invention provides a jelly composition having a composition that gradually releases curcumin in the stomach and intestine. When the jelly preparation of the present invention is taken orally, the bitter taste of turmeric or curcumin is hardly felt. Curcumin, an active ingredient in turmeric, is released slowly when jelly stays in the stomach, and is released more slowly through the stomach and intestines than agents that are released immediately in the stomach. Expected to increase.

It is a graph of the test result which shows that the elution rate of curcumin in the elution test 1st liquid and the 2nd liquid changes with the jelly which changed the mixing ratio of gellan gum and (kappa) -carrageenan. It is the graph which confirmed the elution rate in the elution test 1st liquid and 2nd liquid from the jelly containing turmeric extract powder.

The present invention relates to a jelly comprising turmeric and / or curcumin, wherein the gelling agent constituting the jelly is composed of carrageenan and gellan gum.
The jelly according to the present invention releases curcumin, which is an active ingredient, from the contained turmeric and / or curcumin in the stomach and small intestine, but the release rate is slow. Therefore, it is considered that it is efficiently absorbed together with bile in the small intestine.
In the present invention, the turmeric and / or curcumin used preferably has high water dispersibility. Turmeric is a powder of dried rhizome of Curcuma longa LINENE, and is usually provided as a powder of 0.2 μm to 260 μm. However, curcumin extracted from turmeric powder and turmeric is not soluble in water, so that it is suitable for the present invention to be processed so that it is uniformly dispersed in water. In order to impart water dispersibility to turmeric powder and curcumin, the polyglycerin fatty acid ester and / or enzymatically decomposed lecithin disclosed in JP-A-2008-092806 is added and dissolved by heating, and then the turmeric powder is added to the solution. In addition, a method for imparting dispersibility, or disclosed in Table 2009/001786, turmeric or curcumin powder is added to fats and oils to be dispersed and dissolved, and the oils and fats, water-soluble polymers, sugars other than polysaccharides, and interfaces A water-dispersible powder containing turmeric or curcumin can be obtained by preparing an oil-in-water emulsion composition from an aqueous solution containing an active agent and removing water from the oil-in-water emulsion composition.

Alternatively, as disclosed in Japanese Patent Application Laid-Open No. 2009-263638 and Patent Document 2, after adding a turmeric pigment (curcuminoid) to a gati gum-containing aqueous solution, the turmeric pigment is reduced to an average particle size of 1 μm or less in the solution. By pulverizing until it becomes, an aqueous dispersible solution of curcumin or turmeric which does not cause reagglomeration can be obtained. A water-dispersible composition of curcumin prepared by this method is sold under the trade name “Ceracrumin” by Ceravalues Co., Ltd., which can also be used.
In addition, the specific method in the case of disperse | distributing to the above-mentioned aqueous solution containing gati gum is as follows. Gati gum (Gati gum SD: Saneigen FFI Co., Ltd.) is added to water, and further glycerin is added to prepare an aqueous solution. A curcuminoid powder (powder curcumin No. 3705: Saneigen FFI Co., Ltd., average particle size (d50): 13.81 μm, crystalline) is added to the aqueous solution and dispersed and mixed. After subjecting to a grinder Dynomill (Dynomill KDL) and wet pulverization, the dispersion is further homogenized with a homogenizer (high-pressure homogenizer 15MR-8TA manufactured by APV GAULIN).

Carrageenan and gellan gum which are gelling agents were mixed with water and dissolved by heating. Thereafter, well-dispersed water-dispersible turmeric and / or curcumin is added and stirred well, and then cooled and gelled to obtain a desired form of jelly.
The water dispersible turmeric and / or curcumin is contained in the jelly in an amount of 1 to 10% by mass. Although the gelling agent for preparing a jelly agent changes with forms of jelly, it mix | blends so that the total amount of carrageenan and gellan gum may be 0.5-3 mass% in jelly. There is no particular limitation on the mixing means for preparing the jelly, and any mixing or pulverizing mechanism or model can be used as long as a uniform suspension is obtained. High-pressure emulsifiers such as various homogenizers and microfluidizers, colloid mills and the like are preferably used, but universal mixers such as kneaders, pot mills and mortars can also be used.

  The particle size of turmeric and / or curcumin having water dispersibility in the jelly is preferably as small as possible in consideration of absorption into the body after release from the jelly. In general, it is preferably 200 μm to 0.1 μm, and particularly preferably a nano size of 1 μm or less.

  In the jelly of the present invention, a suspending agent is used in combination with a gelling agent as necessary for uniform dispersion of turmeric and / or curcumin. Examples of the suspending agent include hydroxypropyl methylcellulose, methylcellulose, hydroxypropylcellulose, hydroxyethylcellulose, hydroxyethylmethylcellulose, and the like. The amount of suspending agent added to the jelly is 0.01 to 1.0% (W / V).

  The gellan gum and κ-carrageenan used in the jelly of the present invention have a mass composition ratio of 2: 8 to 8: 2, so that the turmeric and / or curcumin contained in the jelly is not released all at once in the stomach. Will gradually release.

  An organic acid, a sweetener, and a fragrance | flavor can be added to the jelly of this invention. Organic acids include acids such as citric anhydride, citric acid, malic acid, tartaric acid, D-tartaric acid, ascorbic acid, succinic acid, maleic acid, malonic acid, L-glutamic acid hydrochloride, acetic acid, lactic acid, aspartic acid There are no particular restrictions. Preferred acids include citric acid, malic acid, tartaric acid, D-tartaric acid, ascorbic acid and the like.

  As the sweetener, aspartame, saccharin, sodium saccharin, erythritol, xylitol, mannitol, stevia and the like are used. Examples of the fragrances include fragrance imparting agents such as menthol, lemon flavor, sugarless, sweet flavor, and strawberry oil.

Hereinafter, the present invention will be further described with reference to test examples and examples.
<1. Selection test of optimal gelling agent>
Jelly was prepared using “Ceracrumin CR-011L” (manufactured by Ceravalues Co., Ltd.) as curcumin having water dispersibility, and the behavior of curcumin eluting from the jelly was observed.
(1) Preparation of jelly Based on the composition of Table 1 below, jelly having different gelling agents was prepared.

As a gelling agent, a mixture of locust bean gum and xanthan gum, gellan gum, and κ-carrageenan were used as test objects.
The jelly was prepared by the following procedure.
・ Ceracrumin-containing jelly
1) A gelling agent, calcium lactate and erythritol, previously mixed with powder in 80 g of water, are mixed little by little.
2) While stirring with a hot stirrer, heat at 85 ° C. for 10 minutes or longer to dissolve completely.
3) When the temperature is 75 ° C or lower, dissolve citric acid and add it.
4) Add ceracurmine.
5) Adjust to 100 g with hot water.
6) Stir well, pour into a 1.3 cm square cube, cool in a refrigerator to gel, and make a jelly.
・ Jelly containing turmeric extract powder K
1) Mix the gelling agent, calcium lactate and erythritol, which have been mixed with powder in 70 g of water, little by little.
2) While stirring with a hot stirrer, heat at 85 ° C. for 10 minutes or longer to dissolve completely.
3) Add Turmeric Extract Powder K suspended in water and heat at 85 ° C. for 1 minute.
4) When the temperature is 75 ° C. or lower, dissolve citric acid and add it.
5) Adjust to 100 g with hot water.
6) Stir well, pour into a 1.3 cm square cube, cool in a refrigerator to gel, and make a jelly.

(2) Dissolution test method The dissolution test is based on the dissolution test method (paddle method) described in the 16th revision Japanese Pharmacopoeia, using a constant temperature water bath dissolution tester (NTR-6400, Toyama Sangyo Co., Ltd.). Went.
900 ml of the first and second liquids of the dissolution test were used as test liquids, and four samples were put in one vessel, and the test solution temperature was 50 rpm and the test solution temperature was 37.2 ° C.
The test solution was sampled at regular intervals, the curcumin content was measured by high performance liquid chromatography (HPLC), and the elution rate was calculated.
<< Curcumin Analysis Method >>
The eluate in the first ceracurmine-containing jelly solution is collected in a 1.5 ml tube, prepared with absolute ethanol so as to be a 75% ethanol aqueous solution, stirred, and then centrifuged at 10,000 rpm for 5 minutes. Use the supernatant as the sample solution.
The eluate from the second liquid is collected in a 1.5 ml tube, and the pH is made acidic by adding 1/10 volume of the first liquid, which is 10 times as much as the sample. Prepare in 75% ethanol aqueous solution with absolute ethanol, and after stirring, centrifuge at 10000 rpm for 5 minutes. Use the supernatant as the sample solution.
20 μL of the sample solution was injected into HPLC under the following conditions to detect curcumin. After calculating the curcumin concentration of the sample solution based on a calibration curve obtained from a curcumin standard solution with a known concentration, add the same ratio of “ceracrumin” to the eluate when the jelly is completely eluted, and curcumin in the same way. The elution rate was calculated with the concentration at the time of extraction as 100%.

Turmeric extract powder K-containing jelly The eluate in the first liquid is collected in a 1.5 ml tube, prepared with absolute ethanol so as to be a 75% aqueous ethanol solution, stirred, and then centrifuged at 10,000 rpm for 5 minutes. Use the supernatant as the sample solution.
The eluate from the second liquid is collected in a 1.5 ml tube, and the pH is made acidic by adding 1/10 volume of the first liquid, which is 10 times as much as the sample. Prepare in 75% ethanol aqueous solution with absolute ethanol, and after stirring, centrifuge at 10000 rpm for 5 minutes. Use the supernatant as the sample solution.
40 μL of the sample solution was injected into HPLC under the following conditions to detect curcumin. After calculating the curcumin concentration of the sample solution based on a calibration curve obtained from a curcumin standard solution with a known concentration, add the same ratio of “turmeric extract powder K” as when the jelly is completely eluted. Similarly, the elution rate was calculated with the concentration at the time of curcumin extraction as 100%.
<< HPLC measurement conditions >>
Detector: UV-visible absorption photometric detector (measurement wavelength: 425 nm)
Column: A stainless steel tube with an inner diameter of 4.6 mm and a length of 250 mm filled with octadecylsilylated silica gel having a particle size of 5 μm (Luna 5 μm C18 (2), manufactured by Phenomenex)
Column temperature: 40 ° C
Mobile phase: 0.1% TFA water: acetonitrile = 55: 45
Flow rate: 1 mL / min

(3) Results The results of the dissolution test of water-dispersible curcumin (ceracrmin) from the gel prepared using each gelling agent are shown in Table 2 below.

  As shown in Table 2, it was found that the dissolution behavior of curcumin by the first solution and the second solution of the dissolution test differed for each gelling agent.

<2. Dissolution test using jelly containing gellan gum and κ-carrageenan>
Above 1. In consideration of the test results and jelly characteristics (flavor and texture), jelly blended with gellan gum and κ-carrageenan as gelling agents was prepared as shown in Table 1 and the elution behavior of curcumin was tested. .
(1) Test Method A curcumin-containing jelly was prepared by mixing gellan gum and κ-carrageenan to 1% by mass and using this as a gelling agent. Using this jelly as a sample, Curcumin elution from jelly was measured by the dissolution test method described in (2). In addition, the 1st liquid and the 2nd liquid were used for the dissolution test liquid, the elution time was 180 minutes for each liquid, the first liquid was measured at the end of 180 minutes, and the second liquid was measured at the end of 15, 60, and 180 minutes. The curcumin used was “Ceracrumin CR-011L” (manufactured by Ceravalues Co., Ltd.).

(2) Results The test results are shown in FIG. Curcumin was immediately eluted in the first liquid from the jelly composed only of κ-carrageenan, and was eluted in about 60 minutes in the second liquid.
When the ratio of gellan gum and κ-carrageenan was 2: 8 to 8: 2, elution of curcumin in the first liquid was suppressed, and a jelly eluted in the second liquid could be obtained.
When the ratio of gellan gum to κ-carrageenan was 2: 8 to 5: 5, the elution in the second solution was equal or better than that of κ-carrageenan alone, and complete elution was performed after 60 minutes.
When the ratio of gellan gum to κ-carrageenan was 6: 4, complete elution was achieved after 180 minutes in the second solution.
It was found that when the ratio of gellan gum and κ-carrageenan was 8: 2, it was eluted more slowly in the second liquid than κ-carrageenan alone.
Therefore, it was considered that by changing the mixing ratio of gellan gum and κ-carrageenan, it was possible to obtain a jelly that continuously elutes curcumin in the stomach and intestine.

<3. Elution comparison test using jelly containing turmeric extract powder without water dispersibility>
2. above. The above test was similarly conducted using a powder of “turmeric extract powder K” (manufactured by Nippon Powder Chemical Co., Ltd.) having no water dispersibility. This turmeric extract powder K has low water dispersibility, and when it is suspended in water, it immediately precipitates when the stirring is stopped. General turmeric extract powder has such properties.
(1) Test method Gellan gum and κ-carrageenan were mixed at 1% by mass per jelly, and a jelly containing 2% by mass of turmeric extract was prepared using this as a gelling agent. This jelly was used as a sample. Curcumin elution from jelly was measured by the dissolution test method described in (2). Similarly, the first and second solutions were used as dissolution test solutions, the dissolution time was 180 minutes for each solution, the first solution was measured at the end of 180 minutes, and the second solution was measured at the end of 15, 60, and 180 minutes. .

(2) Results The test results are shown in FIG. When jelly containing turmeric extract powder K having no water dispersibility was used in the first dissolution test, curcumin was eluted from the jelly of κ-carrageenan, but was hardly eluted when gellan gum was added.
In the case of the second solution of the dissolution test, curcumin was hardly eluted from the jelly whose dissolution was suppressed by the first solution.
In order to elute curcumin continuously from jelly, it is necessary to use water-dispersible curcumin, and jelly must be formed by mixing gellan gum and κ-carrageenan as a gelling agent. I understood.

<4. Evaluation by dissolution test over time>
As known information, it is said that a jelly formed by mixing xanthan gum and locust bean gum as a gelling agent as a gelling agent has a function of continuously eluting various drugs (Hishikawa Yoshihiro et al., Polymer Papers) Vol.72, No.2, pp57-63, 2015). A composition in which this was applied to curcumin was set as Comparative Examples 1 to 6, and a composition of the present invention in which gellan gum and κ-carrageenan were jellied at a specific range ratio was used as Examples 1 to 5 to conduct dissolution tests over time.

(1) Test method A jelly containing a water-dispersible curcumin containing a gelling agent in the ratio of the following Table 3 as a gelling agent was prepared in the same manner.

(2) Results Table 4 shows the change over time in the dissolution rate with the first solution of the dissolution test, and Table 5 shows the change over time in the dissolution rate with the second solution of the dissolution test.

In Comparative Examples 1 to 6, there was a sample (Comparative Examples 2 to 6) whose elution was controlled in the first liquid, but almost no elution was performed in the second liquid.
From these results, it was considered that curcumin was eluted in the stomach in some cases in jelly with xanthan gum and locust bean gum, but was hardly eluted in the intestine. Comparative Example 7 is a result of gellan gum, and Comparative Example 8 is a result of jelly with 100% κ-carrageenan. As described above, gellan gum does not elute curcumin in the first liquid, but gradually elutes curcumin in the second liquid. κ-carrageenan elutes curcumin promptly in both the first and second fluids.
On the other hand, the samples (jelly) of Examples 1 to 5 were gradually eluted and were expected to contribute to the continuous absorption of curcumin in the intestine.
A jelly having an elution rate after 180 minutes in the first dissolution solution of 50% or less, an elution rate after 60 minutes in the second solution of 15% or more, and an elution rate after 180 minutes of 45% or more, It was evaluated as a jelly that continuously elutes curcumin in the intestine.
Therefore, it was judged that the mass composition ratio of gellan gum and carrageenan should be set to 2: 8 to 8: 2 in order to obtain a preferable jelly for sustained release of curcumin.

Claims (6)

  A jelly containing turmeric and / or curcumin, wherein the gelling agent constituting the jelly is composed of gellan gum and carrageenan.   The jelly according to claim 1, wherein the carrageenan is κ-carrageenan.   The jelly according to claim 1 or 2, wherein the mass composition ratio of gellan gum and carrageenan in the jelly is 2: 8 to 8: 2.   The jelly according to any one of claims 1 to 3, wherein the turmeric and / or curcumin has water dispersibility.   The jelly according to any one of claims 1 to 4, wherein curcumin is continuously eluted when tested using the first and second dissolution tests based on the Japanese Pharmacopoeia.   The curcumin compounded in the jelly is in the form of a solution in which curcuminoid is dispersed in a solution containing a thickening polysaccharide, glycerin, and water so that the average particle size of curcumin is 1 μm or less. Jelly according to crab.