JP2018027980A - Arthralgia alleviating composition and functional food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an arthralgia alleviating composition comprising ginger as the raw material and a functional food.SOLUTION: An arthralgia alleviating composition contains a shogaol. The arthralgia alleviating composition is found to have excellent alleviating action on arthralgia, and a functional food containing the arthralgia alleviating composition is safe, has a good taste, and is easy to take daily by oral ingestion.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a joint pain relieving composition that can alleviate subjective symptoms of joint pain by oral ingestion, and a functional food containing the joint pain relieving composition.

  Along with the aging of life expectancy and changes in lifestyle habits in recent years, an increasing number of people complain of joint pain due to aging and obesity, which is a social problem. Until now, anti-inflammatory analgesics and physical therapy such as rehabilitation and hyperthermia have been used as treatment methods for joint pain, but these therapies require specialized knowledge and have side effects and It can be painful. Therefore, the development of oral compositions and functional foods that can be treated without side effects or pain is being promoted.

  A functional food containing glucosamine has attracted attention as a functional food effective in reducing joint pain (see, for example, Patent Documents 1 and 2). One of the causes of joint pain is the depletion of joint cartilage. Glucosamine is believed to have a function of promoting the production of proteoglycans that form cartilage. However, the direct effect on reducing pain due to particularly inflamed inflammation is considered weak.

On the other hand, herbal medicine-derived ingredients are known to have antipyretic action, analgesic action, anti-inflammatory action, antioxidant action, blood circulation promoting action, and body temperature raising action, and have been widely used as spices and folk medicines around the world. It is used.
For example, ginger has not only been used as a food or a fragrance, but has been drunk for the prevention and improvement of colds and colds such as condiments and ginger hot water. For example, Patent Document 3 describes that a health food in which a specific peptide and ginger are combined is effective for recovery from fatigue, promotion of metabolic activity, improvement of blood flow, and the like.
It is known that ginger contains gingerols of the following formula (1) and gingerols of the following formula (2) as active ingredients, each having a pharmacological action.

  In the raw raw state, ginger is mainly composed of gingerols, and there is very little gingerols, but the amount of gingerols increases and the amount of gingerols decreases due to drying and heat treatment. It is known to do. For example, the present applicant has reported a method for enriching gingerol by subjecting ginger to heat treatment or fermentation treatment in Patent Document 4.

As a study on the joint pain prevention / amelioration effect using ginger, Patent Document 5 discloses a Chinese medicine comprising a herbal extract containing ginger.
However, the effects of ginger are empirical, and the scientific evidence is often not fully clarified. In fact, there is no detailed knowledge about the joint pain relieving effect of the components contained in ginger. .

Moreover, since the component contained in ginger is strongly irritating, the flavor may become a problem on taste. In order to suppress this stimulating flavor, it is often taken as a functional food combining ginger and other ingredients.
When adding a ginger component to a functional food, the active ingredient contained in ginger is diluted. Therefore, in the functional food using the conventional ginger, since the amount of the active ingredient contained in the ginger is insufficient, the action to relieve joint pain is weak and a large amount of intake is required. In addition, in order to obtain a desired effect, it is necessary to continue to take the medicine for a long time.

JP 2000-53569 A JP 2006-176460 A JP 2007-222116 A JP 2011-32248 A JP-A-6-107556

Thus, there is a need for an effective composition having a joint pain alleviating action.
Under such circumstances, an object of the present invention is to provide a joint pain relieving composition and functional food using ginger as a raw material, which is safe and excellent in taste and easy to be taken orally on a daily basis.

  As a result of intensive studies to solve the above problems, the present inventor has found that the heat-fermented ginger obtained by further fermenting ginger under specific conditions has excellent joint pain mitigating action. The headline, the present invention has been reached.

That is, the present invention relates to the following inventions.
<1> A joint pain relieving composition containing heated fermented ginger obtained by heating raw fermented ginger.
<2> The arthralgia relieving composition according to <1>, wherein the heat-fermented ginger is obtained by heating the raw material fermented ginger under conditions of a temperature of 30 ° C. to 90 ° C. and a humidity of 50% to 90%. .
<3> When the heat-fermented ginger is mixed and matured with raw raw ginger and a fermented solution containing fermented fermented animal and plant-derived materials using microorganisms, or an extract from the fermented solution. The joint pain relieving composition according to <1> or <2>, which is manufactured.
<4> A joint pain relieving composition containing gingerols.
<5> The joint pain relieving composition according to any one of <1> to <4>, wherein the form is granular, capsule, tablet, or liquid.
<6> A functional food containing the joint pain relieving composition according to any one of <1> to <4>.

  ADVANTAGE OF THE INVENTION According to this invention, the joint pain relieving composition by which the outstanding joint pain relieving effect is recognized compared with the conventional processed ginger product is provided. The functional food containing the joint pain relieving composition is safe and excellent in taste, and is easily taken orally on a daily basis.

It is a figure which shows the VAS evaluation result (9 test subjects) of control, an Example (heat-fermented ginger), and a comparative example (dry ginger).

The present invention relates to a joint pain relieving composition containing heat-fermented ginger.
In the present invention, “joint pain” includes lower back pain, stiff shoulders, etc. in addition to pains such as elbows, knees, and shoulders.

The heat-fermented ginger contained in the joint pain relieving composition of the present invention is a heat-treated raw material fermented ginger that is a raw material.
Compared to conventional processed ginger products such as dried ginger dried raw ginger and fermented ginger fermented raw ginger, heat-fermented ginger has a large effect on alleviating joint pain. Taking a pain relieving composition is directly effective in preventing and improving joint pain.

The reason why heat-fermented ginger has an excellent joint pain-relieving effect is still unclear, but compared with raw raw ginger, dried ginger dried raw ginger, fermented ginger fermented raw ginger And since it contains a lot of gingerols, it is estimated that gingerols contribute in some way.
In addition, raw ginger used as a raw material for fermented ginger is mainly composed of gingerols and contains a small amount of gingerols, but after fermenting ginger and heating it, The amount can be increased.

  The heat-fermented ginger in the joint pain relieving composition of the present invention contains a large amount of 6-shogaol corresponding to n = 4 among the gingerols represented by the above formula (2).

The joint pain relieving composition of the present invention is excellent in the action to relieve joint pain, so that conventional processed ginger products require long-term ingestion in order to obtain the effect of ginger, but do not ingest for a long time There is also an advantage that a joint pain relieving effect is recognized.
In addition, since the joint pain relieving composition of the present invention is safe and palatable and easily taken orally on a daily basis, it is not only ingested as it is in the form of granules, capsules, tablets or liquids. It is easy to take for a long time by mixing with various foods such as tea and jelly and beverages to make functional foods.

  Hereinafter, the present invention will be described in more detail.

  The raw raw ginger used as the raw material for fermented ginger may be a raw material derived from Ginger family plants, including Kinki ginger, Sanshu ginger, Omi ginger, Yanaka ginger, yellow ginger, dough ginger, otafuku ginger and black ginger It is done. Among them, Kinki ginger and Sanshu ginger are preferable because they have a large content of gingerols in the raw state before processing, and the content of gingerols produced by changing the gingerols by fermentation increases. .

  The raw raw ginger can be used in any shape and type without limitation, and can be used as it is without pretreatment, and can be sliced, crushed, pressed or grated, etc. It can also be used as

In the joint pain alleviating composition of the present invention, the fermentation method of fermented ginger is not particularly limited, but a fermented liquid containing fermented material obtained by fermenting raw material ginger using animal and plant-derived raw materials using microorganisms, or the fermented liquid It is preferable that it is aged after being soaked in the extract from Examples of microorganisms in the fermentation liquid include lactic acid bacteria, koji molds, yeasts, Bacillus subtilis, and acetic acid bacteria. You may use these microorganisms 1 type or in mixture of 2 or more types.
In such a fermentation method, gingerols can be efficiently converted into gingerols, and thus the gingerols of the fermented ginger to be produced increase.

  Among the above-mentioned microorganisms, Neisseria gonorrhoeae is preferred, and preferred Neisseria gonorrhoeae include Aspergillus genus, Aspergillus oryzae, Aspergillus usami, Aspergillus shirosami, Aspergillus kawachi, Aspergillus soya, Aspergillus niger, Aspergillus awamoria, -Saitoi, Aspergillus tamari, etc. can be mentioned and any of them can be used.

As the fermented material used as the raw material of the fermentation broth, either plant-derived fermented products or animal-derived fermented products can be used, but plant-derived fermented products are preferred.
There are no particular limitations on the plant that is the raw material for the fermented product derived from plants, for example, various grains such as rice, brown rice, and barley corn, or germinated products of seeds of such grains; beans such as peas, red beans, soybeans, mushrooms, Examples include various vegetables such as lettuce, cabbage, spinach, radish and turnip; fruits such as lemon and apple; these may be used alone or in combination of two or more. These plant-derived raw materials may be used as they are, or may be fermented by adding microorganisms after performing an operation such as steaming or boiling, and then at an optimal temperature at which fermentation is easy.
In addition, natto, brown rice, cider vinegar, moromi, squeezed rice cake after fermentation, for example, sake mash that is squeezed rice cake of moromi, etc., may be used because it is cheap and easily available. .

  As animal-derived fermented products, fermented products derived from milk such as cows, goats and sheep are also preferably used. In particular, milk is preferable because it is commercially available and inexpensive and easily available.

  The fermented liquid contains components that are produced during fermentation when microorganisms ferment plant materials and animal materials. These components have an effect derived from fermented ginger in the joint pain alleviating composition of the present invention. In addition to providing the functional food containing the joint pain relieving composition, the fermented raw material of the fermented liquid may be appropriately selected in consideration of the type of the functional food.

Hereinafter, the manufacturing method of the joint pain alleviating composition of this invention is demonstrated.
The heating conditions for the raw material fermented ginger are selected under the conditions that allow the gingerols to be efficiently converted into gingerols without the fermented ginger being thermally degraded.
Suitable conditions include a raw material fermentation ginger having a temperature of 30 ° C. to 90 ° C. and a humidity of 50% to 90%. By heating under such conditions, gingerols can be efficiently changed to gingerols, so that the content of gingerols in the heat-fermented ginger increases.

  The heating time may be a time when the gingerols are sufficiently changed to gingerols, and is usually about 120 hours to 500 hours under the above temperature and humidity conditions. In particular, it is preferable to increase the temperature from 30 ° C. to 78 ° C. and maintain the humidity at about 70% for 10 days to 2 weeks while maintaining 78 ° C., and after aging, the temperature and humidity are preferably lowered gradually. When aging is insufficient, heat aging may be further performed.

  The heating method is not particularly limited, and as a heating means, steam heating, heating using electromagnetic waves such as far infrared rays, heating using an electric heating device such as an electric heater, heating using direct fire, etc. Until it becomes light brown, the temperature is 30 to 90 ° C. and the humidity is 50 to 90%, and the heating condition is 120 hours to 500 hours. -It is preferable to perform aging.

  The gingerols enriched by the treatment method of the present invention can be stably maintained, and the content of gingerols is more than twice that of the conventional extraction method, that is, the content of ginger family plants. The ratio of the components gingerol and gingerol can be an enrichment with a composition of 1: 1 to 30: 1.

  The form of the joint pain relieving composition of the present invention is not particularly limited and can be appropriately selected depending on the intended use. Specifically, dosage forms such as powder, granules, capsules, tablets, gummi, gums, candy, pills, tablets, rods, plates, liquids, creams, ointments, sheets, etc.・ It can take a form. Among these, granular, capsule, tablet, and liquid are preferable.

The amount of intake of the composition for reducing joint pain of the present invention is considered to vary depending on individual differences such as the age and sex of the subject. Of course, if the intake is too small, the metabolism promoting effect is not sufficiently exerted. However, even if the intake is too much, a Belsh reaction that reduces the metabolic promoting effect of heat-fermented ginger is observed in clinical studies.
The preferred range of intake is about 0.2 to 3.0 g / day in terms of heat-fermented ginger weight, although it depends on individual differences such as the age and sex of the subject.

On the other hand, when it is desired to consume the joint pain relieving composition of the present invention by eating and drinking on a daily basis, it may be contained in the food or beverage to obtain a functional food.
The term “functional food” as used herein means foods and / or beverages ingested for the purpose of maintaining health, such as health foods, nutritional supplements, functional nutritional foods, nutrition insurance foods, in addition to general foods. Yes. In addition, when commercializing as a functional food, various additives used in food, specifically, coloring agents, preservatives, thickening stabilizers, antioxidant bleaching agents, antibacterial and antifungal agents, A sour agent, a seasoning, an emulsifier, a reinforcing agent, a manufacturing agent, a fragrance and the like may be added.

The foods and beverages that are the targets of the functional food of the present invention are not particularly limited, but foods and beverages to which ginger flavor is preferably added are particularly preferable. Examples of food include foods such as sausage, ham, processed seafood, jelly, candy, and chewing gum. Examples of the beverage include various teas, soft drinks, alcoholic beverages, and energy drinks. Among these, tea and jelly are particularly preferable.
The joint pain relieving composition of the present invention can be easily taken orally by adding to such foods and beverages. Moreover, it can be used not only as a metabolism promoting effect but also as a spice by adjusting the blending amount.

  EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not limited to a following example, unless the summary is changed.

  The fermented liquor was prepared by stirring brown rice fermented material (sake lees) obtained by fermenting brown rice and water at a weight ratio of 1: 9 until uniform.

As the raw raw ginger, Sanshu ginger (yellow ginger) cut in half was used.
First, 100 g of raw ginger and 60 mL of the fermented liquid produced by the above method were added to a stainless steel container, and ginger was immersed in the fermented liquid and kept at room temperature for 1 day to obtain fermented ginger.
The mixture is then placed in a steamer equipped with far-infrared rays as a heat source, heated from 30 ° C. to 78 ° C. over 50 hours, and kept at 78% humidity for 300 hours while maintaining 78 ° C. It is. Thereafter, the ginger was gradually cooled from 78 ° C. and returned to room temperature over 50 hours. The aging process took a total of 400 hours. After aging, this ginger was dried for 1 month to obtain a dried heat-fermented ginger.

(Component analysis of raw ginger and heat-fermented ginger)
Content evaluation of gingerols and gingerols contained in raw ginger and heat-fermented ginger was performed. Measurements were made by extracting the raw ginger and heat-fermented ginger with an extraction medium of acetonitrile / water = 20/80. The contents of gingerols and gingerols in the extract were analyzed by Thermo Scientific, Inc. It measured with the triple quadrupole type | mold mass spectrometer for a list | wrist (device name: TSQ Quantum Access MAX).
As a result, gingerols and gingerols detected from raw ginger extract components were 6-gingerol 4900 ppm, 6-shogaol 550 ppm,
The gingerols and gingerols detected from the extract components after the heat-fermented ginger were 6-gingerol 350 ppm and 6-shogaol 3700 ppm.

(Joint pain relief test)
A joint pain relieving test was performed using the joint pain relieving composition of the present invention. For comparison, a similar test was performed on dried ginger.
The heat-fermented ginger of the example and the dried ginger of the comparative example were each used as a powder and put in a capsule.

In addition, dry ginger was manufactured as follows using Sanshu ginger (yellow ginger) as raw raw ginger.
Raw raw ginger was dried by raising the temperature from 30 ° C. to 78 ° C. over 50 hours and holding it for 300 hours. Thereafter, the dried product was gradually cooled from 78 ° C. and returned to room temperature over 50 hours. The aging process took a total of 350 hours. After aging, the ginger was dried for 1 month to obtain dried ginger.
As a result of analyzing the content of dried ginger by the method according to the above, 6-gingerol was the main component.

(Joint pain relief test)
Nine female affected persons (average age 78.3 ± 3.8 years) who had pain in the joints and did not take anti-inflammatory analgesics were selected as subjects.
Changes in joint pain were evaluated using a visual evaluation scale (VAS, Visual Analogue Scale). VAS scales the level of pain perceived to the subject when the left edge of the 10-scale scale is 0 for “no pain” and the right edge is 10 points for “the best pain you can imagine”. This is a method of checking the score of the indicated scale by pointing at the top point.

  As a test method, first, as a control, after evaluating the VAS of 9 subjects before taking the ginger composition, as a comparative example, dry ginger was 3.0 g / day (1.0 g / once 3 times a day). Was taken for 1 week to evaluate VAS. Next, in order to remove the effect of dry ginger, a washout period in which nothing is taken is provided for one week, and then as an example, 3.0 g / day of heat-fermented ginger (1.0 g / time three times a day) Was taken for 1 week to evaluate VAS.

Table 1 shows the VAS evaluation results of the controls, examples, and comparative examples of nine subjects. Moreover, the average score of VAS in a control, an Example, and a comparative example in nine test subjects is shown in FIG.
Statistical analysis was performed by two-way analysis of variance in order to examine the relationship between the intake of the control, Example (heat-fermented ginger) and comparative example (dried ginger) and VAS change. When an interaction was observed, Bonferroni test was performed at each time. All significance level P values were 0.05. The statistical package PASW Statistics 18 was used for all statistical analyses.

As can be seen from Table 1 and FIG. 1, it was confirmed that when the example was ingested, the VAS was significantly reduced as compared with the comparative example.
Moreover, although the evaluation result of a significance level P value is shown together in FIG. 1, the significance level P value of the Example or comparative example with respect to control is less than 0.05, respectively (Example (heat-fermented ginger) or Comparative example) It was found that taking 3.0 g / day of (dry ginger) for 1 week resulted in a statistically significant reduction in joint pain compared to controls.
Further, when the comparative example and the example were compared, the significance level P value was less than 0.05, and thus it was statistically recognized that the joint pain mitigating action by the example was higher than that of the comparative example.
From this, it was confirmed that the example (heat-fermented ginger) is more effective in alleviating joint pain than the case of ingesting the comparative example (dried ginger).

  In addition, VAS was not only reduced by ingesting the heat-fermented ginger of the example, but also the movement of the waist became easier, the foot was not turned back, the frequent urination at night was reduced, the body warmed, asthma I was able to hear opinions that it became easier, walking became easier, and I became able to sleep.

  ADVANTAGE OF THE INVENTION According to this invention, the joint pain relief composition and functional food containing the heat-fermented ginger which has the outstanding joint pain relief effect are provided.

Claims (6)

  A joint pain relieving composition comprising a heated fermented ginger obtained by heating raw fermented ginger.   The joint pain alleviating composition according to claim 1, wherein the heat-fermented ginger is obtained by heating the raw material fermented ginger under conditions of a temperature of 30 ° C to 90 ° C and a humidity of 50% to 90%.   The heat-fermented ginger is produced by mixing and aging the raw raw ginger and a fermented liquid containing a fermented product obtained by fermenting a raw material derived from animals and plants using microorganisms, or an extract from the fermented liquid. The composition for reducing joint pain according to claim 1 or 2.   A joint pain relieving composition containing gingerols.   The joint pain relieving composition according to any one of claims 1 to 4, wherein the form is granular, capsule, tablet or liquid.   A functional food comprising the joint pain relieving composition according to claim 1.

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