JP2020130139A - Food and drink, night blood pressure lowering agent, pharmaceutical composition, food additive, and supplement - Google Patents
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Abstract
Description
本発明は、飲食品、夜間血圧低下剤、医薬組成物、食品添加物及びサプリメント The present invention relates to foods and drinks, nocturnal blood pressure lowering agents, pharmaceutical compositions, food additives and supplements.
近年、飲食品に含まれる機能性成分の研究とこれを利用した飲食品、栄養補助剤、医薬品等の開発が盛んに進められている。日本の伝統食品である味噌、醤油等の発酵食品についてもその効能に関する研究成果は多数存在している。 In recent years, research on functional ingredients contained in foods and drinks and development of foods and drinks, dietary supplements, pharmaceuticals, etc. using these have been actively promoted. There are many research results on the effects of fermented foods such as miso and soy sauce, which are traditional Japanese foods.
例えば、特許文献１には、白麹菌を用いて製造される味噌が血圧の上昇を抑制する作用を有することが記載され、血圧を上げるように作用する生理活性物質であるアンジオテンシンＩＩを生成するアンジオテンシン変換酵素（ＡＣＥ）を阻害する物質が当該味噌に含まれることが示唆されている。 For example, Patent Document 1 describes that miso produced using white aspergillus has an effect of suppressing an increase in blood pressure, and angiotensin that produces angiotensin II, which is a physiologically active substance that acts to increase blood pressure. It has been suggested that the miso contains a substance that inhibits converting enzyme (ACE).
ＡＣＥ阻害活性は血圧の変動に関与する種々の要因のひとつであり、他にも種々の要因が関与している。したがって、一概に高血圧といってもその具体的な状態に応じて血圧の変動の要因は異なると考えられる。例えば、一時的に上昇した血圧を下げる場合と、慢性的な高血圧を正常値に近づける場合とでは、有効な対処策も異なると考えられる。 The ACE inhibitory activity is one of various factors involved in the fluctuation of blood pressure, and various other factors are also involved. Therefore, it is considered that the factors of blood pressure fluctuation differ depending on the specific state of hypertension. For example, effective coping measures may differ depending on whether the temporarily elevated blood pressure is lowered or the chronic hypertension is brought close to the normal value.
高血圧症の一形態として、日中に測定される血圧が正常値であっても就寝時の血圧が正常値よりも高くなる夜間高血圧がある。夜間高血圧は通常の健康診断では発見されにくい一方、これを放置しておくと脳卒中や心血管疾患のリスクが高まるとの指摘がされている。したがって、夜間血圧の低下に有効な手段を見出すことは夜間高血圧に起因する病気の予防に有効であると考えられる。 As a form of hypertension, there is nighttime hypertension in which the blood pressure at bedtime becomes higher than the normal value even if the blood pressure measured during the day is a normal value. While nocturnal hypertension is difficult to detect in normal health examinations, it has been pointed out that if left untreated, the risk of stroke and cardiovascular disease increases. Therefore, finding an effective means for lowering nocturnal blood pressure is considered to be effective in preventing diseases caused by nocturnal hypertension.
本発明は上記事情に鑑み、夜間血圧を低下させるための飲食品、夜間血圧低下剤、医薬組成物、食品添加物及びサプリメントを提供することを課題とする。 In view of the above circumstances, it is an object of the present invention to provide foods and drinks, nocturnal blood pressure lowering agents, pharmaceutical compositions, food additives and supplements for lowering nocturnal blood pressure.
上記課題を解決するための手段は、以下の通りである。
＜１＞麹と穀物との発酵物を含む、夜間血圧を低下させるための飲食品。
＜２＞前記麹は黒麹菌及び白麹菌から選択される少なくとも１種の麹菌を用いて得られる、＜１＞に記載の飲食品。
＜３＞前記発酵物は味噌である、＜１＞又は＜２＞に記載の飲食品。
＜４＞麹と穀物との発酵物を含む、夜間血圧低下剤。
＜５＞麹と穀物との発酵物を含む、夜間血圧を低下させるための医薬組成物。
＜６＞麹と穀物との発酵物を含む、夜間血圧を低下させるための食品添加物。
＜７＞麹と穀物との発酵物を含む、夜間血圧を低下させるためのサプリメント。
The means for solving the above problems are as follows.
<1> Foods and drinks for lowering blood pressure at night, including fermented products of jiuqu and grains.
<2> The food or drink according to <1>, wherein the aspergillus is obtained by using at least one kind of aspergillus selected from black aspergillus and white aspergillus.
<3> The food or drink according to <1> or <2>, wherein the fermented product is miso.
<4> A nocturnal blood pressure lowering agent containing a fermented product of jiuqu and grains.
<5> A pharmaceutical composition for lowering nocturnal blood pressure, which comprises a fermented product of jiuqu and grains.
<6> A food additive for lowering blood pressure at night, including a fermented product of jiuqu and grains.
<7> A supplement for lowering blood pressure at night, which contains a fermented product of jiuqu and grains.
本発明によれば、夜間血圧を低下させるための飲食品、夜間血圧低下剤、医薬組成物、食品添加物及びサプリメントが提供される。 According to the present invention, foods and drinks, nocturnal blood pressure lowering agents, pharmaceutical compositions, food additives and supplements for lowering nocturnal blood pressure are provided.
以下、本発明の実施形態について詳細に説明する。ただし、以下の説明によって本発明の範囲が制限されるものではない。
本明細書において「〜」を用いて示された数値範囲は、「〜」の前後に記載される数値をそれぞれ最小値及び最大値として含む範囲を示す。
Hereinafter, embodiments of the present invention will be described in detail. However, the scope of the present invention is not limited by the following description.
In the present specification, the numerical range indicated by using "~" indicates a range including the numerical values before and after "~" as the minimum value and the maximum value, respectively.
本発明の飲食品、夜間血圧低下剤、医薬組成物、食品添加物及びサプリメントは、麹と穀物との発酵物を含む。
本発明者らの検討により、麹と穀物との発酵物を摂取すると、摂取した者の夜間血圧が低下することがわかった。したがって、この発酵物が夜間血圧を低下させる何らかの成分を含有していると考えられる。特許文献１にはＡＣＥ阻害活性を有する成分を含む味噌が血圧の上昇を抑制することが高血圧モデルラットを用いた試験の結果に示されているのみで、夜間血圧を低下させる効果に関するデータは示されていない。また、本発明が見出した夜間血圧を低下させる効果がＡＣＥ阻害活性によるものとは断定できず、まったく別の作用が関与している可能性もある。
The foods and drinks, nocturnal blood pressure lowering agents, pharmaceutical compositions, food additives and supplements of the present invention include fermented products of jiuqu and grains.
According to the studies by the present inventors, it was found that ingestion of a fermented product of jiuqu and grains lowers the nocturnal blood pressure of the ingestor. Therefore, it is considered that this fermented product contains some component that lowers the nocturnal blood pressure. Patent Document 1 only shows in the results of a test using hypertension model rats that miso containing a component having an ACE inhibitory activity suppresses an increase in blood pressure, and data on the effect of lowering nocturnal blood pressure are shown. It has not been. In addition, it cannot be concluded that the effect of lowering nocturnal blood pressure found by the present invention is due to the ACE inhibitory activity, and it is possible that a completely different action is involved.
本発明は特に、日中の血圧が正常高値血圧又はＩ度高血圧に該当する場合に夜間血圧を低下させる効果が顕著である。すなわち、本発明は、日中の血圧が正常より高いが比較的軽度の場合に夜間血圧を低下させるために特に好ましく用いられる。本発明によれば、夜間血圧を低下させることで脳卒中、心血管疾患等の発生を予防する効果も期待できる。 The present invention is particularly effective in lowering nocturnal blood pressure when the daytime blood pressure corresponds to normal hypertension or I-degree hypertension. That is, the present invention is particularly preferably used for lowering nocturnal blood pressure when the daytime blood pressure is higher than normal but relatively mild. According to the present invention, it can be expected to have an effect of preventing the occurrence of stroke, cardiovascular disease, etc. by lowering the nocturnal blood pressure.
本発明において正常高値血圧とは、（１）収縮期血圧が１３０ｍｍＨｇ以上１４０ｍｍＨｇ未満、及び（２）拡張期血圧が８５ｍｍＨｇ以上９０ｍｍＨｇ未満のいずれか又は両方に該当する場合をいう。 In the present invention, the normal high blood pressure means a case where (1) systolic blood pressure is 130 mmHg or more and less than 140 mmHg, and (2) diastolic blood pressure is 85 mmHg or more and less than 90 mmHg, or both.
本発明においてＩ度高血圧とは、（１）収縮期血圧が１４０ｍｍＨｇ以上１６０ｍｍＨｇ未満、及び（２）拡張期血圧が９０ｍｍＨｇ以上１００ｍｍＨｇ未満のいずれか又は両方に該当する場合をいう。 In the present invention, degree I hypertension refers to a case where (1) systolic blood pressure is 140 mmHg or more and less than 160 mmHg, and (2) diastolic blood pressure is 90 mmHg or more and less than 100 mmHg, or both.
本発明において「麹」とは、米、麦、大豆などの穀物に麹菌を付着させて繁殖させたものを意味する。穀物の種類は特に制限されず、本発明の効果が達成される範囲内において選択することができる。本発明のある実施態様では、米に麹菌を付着させて繁殖させたもの（米麹）を使用する。 In the present invention, the term "jiuqu" means a grain such as rice, wheat, soybean, etc., which has been propagated by adhering aspergillus. The type of grain is not particularly limited and can be selected within the range in which the effects of the present invention are achieved. In one embodiment of the present invention, rice is propagated by adhering Jiuqu (Jiuqu).
本発明において「麹菌」とは、コウジカビ（Ａｓｐｅｒｇｉｌｌｕｓ）属の不完全菌のうち、食用に利用されるものを意味する。麹菌は、味噌、醤油、日本酒等の製造に主に使用される黄麹菌と、焼酎の製造に主に使用される黒麹菌及び白麹菌とに大別することができる。黄麹菌としてはＡｓｐｅｒｇｉｌｌｕｓ ｏｒｙｚａｅ（ニホンコウジカビ）、黒麹菌としては Ａｓｐｅｒｇｉｌｌｕｓ ｌｕｃｈｕｅｎｓｉｓ（アワモリコウジカビ）、白麹菌としてはＡｓｐｅｒｇｉｌｌｕｓ ｋａｗａｃｈｉｉ（カワチコウジカビ）などが代表的な品種である。 In the present invention, "Jiuqu" means imperfect bacteria of the genus Aspergillus that are used for food. Aspergillus can be roughly classified into yellow aspergillus, which is mainly used in the production of miso, soy sauce, sake and the like, and black and white aspergillus, which are mainly used in the production of shochu. Aspergillus oryzae (Japanese aspergillus oryzae) as yellow aspergillus, Aspergillus oryzae (Aspergillus oryzae) as black aspergillus, and Aspergillus kawachii (representative aspergillus oryzae) as white aspergillus.
本発明で使用する麹菌の種類は特に制限されず、本発明の効果が達成される範囲内において選択することができる。夜間血圧を低下させる観点からは、黒麹菌及び白麹菌から選択される少なくとも１種の麹菌を用いることが好ましい。取り扱い性の観点からは、白麹菌を用いることがより好ましい。
本発明では１種のみの麹菌を用いても、２種以上の麹菌を併用してもよい。
The type of aspergillus used in the present invention is not particularly limited and can be selected within the range in which the effects of the present invention are achieved. From the viewpoint of lowering the nocturnal blood pressure, it is preferable to use at least one kind of aspergillus selected from black aspergillus and white aspergillus. From the viewpoint of handleability, it is more preferable to use white aspergillus.
In the present invention, only one kind of aspergillus may be used, or two or more kinds of aspergillus may be used in combination.
麹とともに発酵物の製造に使用される穀物としては、米、麦、大豆等が挙げられ、本発明の効果が達成される範囲内において選択することができる。本発明のある実施態様では、穀物として大豆を使用する。 Examples of grains used in the production of fermented products together with Jiuqu include rice, wheat, soybean and the like, which can be selected within the range in which the effects of the present invention are achieved. In some embodiments of the invention, soybeans are used as the grain.
＜飲食品＞
本発明の飲食品は、麹と穀物との発酵物を含む、夜間血圧を低下させるための飲食品である。本発明の飲食品を摂取すると、夜間血圧が低下する効果が得られる。
<Food and drink>
The food and drink of the present invention is a food and drink for lowering nighttime blood pressure, which contains a fermented product of jiuqu and grains. Ingestion of the food or drink of the present invention has the effect of lowering nocturnal blood pressure.
飲食品の種類は、特に制限されず、飲料類、麺類、菓子類、肉類又は畜産加工食品、乳製品、油脂加工品、調味料等が挙げられる。飲食品に含まれる発酵物の形態は、特に制限されず、味噌のようなペースト状物、醤油のような液状物、粉末状物等が挙げられる。本発明のある実施態様では、発酵物は味噌である。 The type of food and drink is not particularly limited, and examples thereof include beverages, noodles, confectionery, meat or processed livestock foods, dairy products, processed fats and oils, seasonings and the like. The form of the fermented product contained in the food or drink is not particularly limited, and examples thereof include a paste-like substance such as miso, a liquid substance such as soy sauce, and a powder-like substance. In one embodiment of the invention, the fermented product is miso.
本発明のある実施態様では、発酵物は黒麹菌及び白麹菌から選択される少なくとも１種の麹菌を用いて得られる味噌Ａと、黄麹菌を用いて得られる味噌Ｂとの混合物である。黒麹菌又は白麹菌を用いて得られる味噌は夜間血圧を低下させる効果に優れる一方、食味に劣る傾向がある。そこで、味噌Ａに黄麹菌を用いて得られる味噌Ｂを混合することで、食味の向上を図ることができる。味噌Ａと混合する味噌Ｂの量は、特に制限されない。例えば、１００質量部の味噌Ａに対して１０質量部〜１０００質量部の味噌Ｂを混合してもよい。 In one embodiment of the present invention, the fermented product is a mixture of miso A obtained by using at least one kind of aspergillus selected from black aspergillus and white aspergillus, and miso B obtained by using yellow aspergillus. Miso obtained by using black aspergillus or white aspergillus is excellent in the effect of lowering nighttime blood pressure, but tends to be inferior in taste. Therefore, the taste can be improved by mixing miso A with miso B obtained by using yellow aspergillus. The amount of miso B mixed with miso A is not particularly limited. For example, 10 parts by mass to 1000 parts by mass of miso B may be mixed with 100 parts by mass of miso A.
飲食品は発酵物のみからなっても、他の原料との混合物であってもよい。また、発酵物は、そのままの状態で飲食品に含まれていても、夜間血圧の低下に寄与しない成分が除かれた状態で飲食品に含まれていてもよい。 The food and drink may consist only of a fermented product or may be a mixture with other raw materials. Further, the fermented product may be contained in the food or drink as it is, or may be contained in the food or drink in a state where components that do not contribute to the decrease in nighttime blood pressure are removed.
飲食品は、充分な夜間血圧の低下効果を得る観点からは、麹菌に含まれる夜間血圧低下に寄与する成分の分解等が抑制される条件で製造されることが好ましい。例えば、加熱工程を経ないか、加熱される場合は１００℃以下の加熱工程を経たものであることが好ましい。 From the viewpoint of obtaining a sufficient effect of lowering the nocturnal blood pressure, the food or drink is preferably manufactured under the condition that the decomposition of the components contained in the aspergillus that contribute to the lowering of the nocturnal blood pressure is suppressed. For example, it is preferable that the product has not undergone a heating step, or when it is heated, it has undergone a heating step of 100 ° C. or lower.
飲食品の摂取量は、特に制限されない。例えば、成人１日当たりの発酵物の摂取量が１ｇ〜１００ｇ、好ましくは１０ｇ〜５０ｇの範囲となるようにすることができる。充分な夜間血圧低下効果を得る観点からは、飲食品を５日以上継続して摂取することが好ましい。 The intake of food and drink is not particularly limited. For example, the daily intake of fermented product for adults can be in the range of 1 g to 100 g, preferably 10 g to 50 g. From the viewpoint of obtaining a sufficient effect of lowering blood pressure at night, it is preferable to continuously ingest food and drink for 5 days or more.
＜夜間血圧低下剤＞
本発明の夜間血圧低下剤は、麹と穀物との発酵物を含む、夜間血圧低下剤である。本発明の夜間血圧低下剤を生体に投与すると、夜間血圧が低下する効果が得られる。
<Night blood pressure lowering agent>
The nocturnal blood pressure lowering agent of the present invention is a nocturnal blood pressure lowering agent containing a fermented product of jiuqu and grains. When the nocturnal blood pressure lowering agent of the present invention is administered to a living body, the effect of lowering the nocturnal blood pressure can be obtained.
夜間血圧低下剤に含まれる発酵物の詳細は上述したとおりであり、以降の説明においても同様である。 The details of the fermented product contained in the nocturnal blood pressure lowering agent are as described above, and the same applies to the following description.
夜間血圧低下剤の形態は特に制限されず、液体、粉末、ゲル、固形等から用途に応じて選択できる。 The form of the nocturnal blood pressure lowering agent is not particularly limited, and can be selected from liquid, powder, gel, solid and the like according to the application.
夜間血圧低下剤に含まれる発酵物の量は、特に制限されない。例えば、夜間血圧低下剤全体の０．０１質量％〜９９質量％、好ましくは０．０１質量％〜８０質量％、より好ましくは０．０１質量％〜５０質量％とすることができる。 The amount of fermented product contained in the nocturnal blood pressure lowering agent is not particularly limited. For example, it can be 0.01% by mass to 99% by mass, preferably 0.01% by mass to 80% by mass, and more preferably 0.01% by mass to 50% by mass of the total amount of the nocturnal blood pressure lowering agent.
＜医薬組成物＞
本発明の医薬組成物は、麹と穀物との発酵物を含む、夜間血圧を低下させるための医薬組成物である。本発明の医薬組成物を投与すると、夜間血圧が低下する効果が得られる。
<Pharmaceutical composition>
The pharmaceutical composition of the present invention is a pharmaceutical composition for lowering nocturnal blood pressure, which comprises a fermented product of jiuqu and grains. Administration of the pharmaceutical composition of the present invention has the effect of lowering nocturnal blood pressure.
医薬組成物は、必要に応じて添加物又は薬学的に許容可能な担体を含んでもよい。このような添加物又は薬学的に許容可能な担体としては、賦形剤、崩壊剤、結合剤、潤滑剤、界面活性剤、緩衝剤、溶解補助剤、安定化剤、等張化剤、懸濁化剤、乳化剤、溶剤、増粘剤、粘液溶解剤、湿潤剤、防腐剤などが挙げられる。 The pharmaceutical composition may optionally include additives or pharmaceutically acceptable carriers. Such additives or pharmaceutically acceptable carriers include excipients, disintegrants, binders, lubricants, surfactants, buffers, solubilizers, stabilizers, isotonic agents, suspensions. Examples thereof include turbidants, emulsifiers, solvents, thickeners, mucolytic agents, wetting agents, and preservatives.
医薬組成物に含まれる発酵物の量は、特に制限されない。例えば、医薬組成物全体の０．０１質量％〜９９質量％、好ましくは０．０１質量％〜８０質量％、より好ましくは０．０１質量％〜５０質量％とすることができる。 The amount of fermented product contained in the pharmaceutical composition is not particularly limited. For example, it can be 0.01% by mass to 99% by mass, preferably 0.01% by mass to 80% by mass, and more preferably 0.01% by mass to 50% by mass of the entire pharmaceutical composition.
医薬組成物の形態は特に制限されず、経口剤又は非経口剤のいずれであってもよい。経口剤としては、顆粒剤、散剤、錠剤、カプセル剤、シロップ剤等が挙げられる。非経口剤としては、注射剤、点滴剤、軟膏剤、点鼻剤、坐剤等が挙げられる。 The form of the pharmaceutical composition is not particularly limited and may be either an oral preparation or a parenteral preparation. Examples of the oral preparation include granules, powders, tablets, capsules, syrups and the like. Examples of parenteral preparations include injections, infusions, ointments, nasal drops, suppositories and the like.
医薬組成物の投与量は、特に制限されない。例えば、成人１日当たりの発酵物の摂取量が１ｇ〜１００ｇ、好ましくは１０ｇ〜５０ｇの範囲となるようにすることができる。充分な夜間血圧低下効果を得る観点からは、医薬組成物を５日以上継続して摂取することが好ましい。 The dose of the pharmaceutical composition is not particularly limited. For example, the daily intake of fermented product for adults can be in the range of 1 g to 100 g, preferably 10 g to 50 g. From the viewpoint of obtaining a sufficient nocturnal blood pressure lowering effect, it is preferable to continuously ingest the pharmaceutical composition for 5 days or more.
＜食品添加物＞
本発明の食品添加物は、麹と穀物との発酵物を含む、夜間血圧を低下させるための食品添加物である。本発明の食品添加物を添加した飲食品を摂取すると、夜間血圧が低下する効果が得られる。
<Food additives>
The food additive of the present invention is a food additive for lowering nocturnal blood pressure, which comprises a fermented product of jiuqu and grains. Ingestion of foods and drinks to which the food additive of the present invention is added has the effect of lowering nocturnal blood pressure.
食品添加物は、必要に応じて食品用添加物用の成分を含んでもよい。食品添加物用の成分としては、着色料、保存料、甘味料、増粘剤、安定剤、ゲル化剤、酸化防止剤、乳化剤、香料等が挙げられる。 The food additive may contain an ingredient for a food additive, if necessary. Ingredients for food additives include colorants, preservatives, sweeteners, thickeners, stabilizers, gelling agents, antioxidants, emulsifiers, flavors and the like.
食品添加物に含まれる発酵物の量は、特に制限されない。例えば、食品添加物全体の０．０１質量％〜９９質量％、好ましくは０．０１質量％〜８０質量％、より好ましくは０．０１質量％〜５０質量％とすることができる。 The amount of fermented product contained in the food additive is not particularly limited. For example, it can be 0.01% by mass to 99% by mass, preferably 0.01% by mass to 80% by mass, and more preferably 0.01% by mass to 50% by mass of the total amount of the food additive.
＜サプリメント＞
本発明のサプリメント（栄養補助食品）は、麹と穀物との発酵物を含む、夜間血圧を低下させるためのサプリメントである。本発明のサプリメントを摂取すると、夜間血圧が低下する効果が得られる。
<Supplement>
The supplement (dietary supplement) of the present invention is a supplement for lowering nocturnal blood pressure, which contains a fermented product of jiuqu and grains. Taking the supplement of the present invention has the effect of lowering nocturnal blood pressure.
サプリメントの形態は特に制限されず、錠剤、顆粒剤、散剤、ドリンク剤等を挙げることができる。サプリメントは、必要に応じてサプリメント用の成分を含んでもよい。サプリメント用の成分としては、多糖類、酸化防止剤、タンパク質、塩類などが挙げられる。 The form of the supplement is not particularly limited, and examples thereof include tablets, granules, powders, and drinks. The supplement may contain ingredients for the supplement as needed. Ingredients for supplements include polysaccharides, antioxidants, proteins, salts and the like.
サプリメントにおける発酵物の量は、特に制限されない。例えば、サプリメント全体の０．０１質量％〜９９質量％、好ましくは０．０１質量％〜８０質量％、より好ましくは０．０１質量％〜５０質量％とすることができる。 The amount of fermented product in the supplement is not particularly limited. For example, it can be 0.01% to 99% by mass, preferably 0.01% to 80% by mass, and more preferably 0.01% to 50% by mass of the total supplement.
サプリメントの摂取量は、特に制限されない。例えば、成人１日当たりの発酵物の摂取量が１ｇ〜１００ｇ、好ましくは１０ｇ〜５０ｇの範囲となるようにすることができる。充分な夜間血圧低下効果を得る観点からは、サプリメントを５日以上継続して摂取することが好ましい。 The intake of supplements is not particularly limited. For example, the daily intake of fermented product for adults can be in the range of 1 g to 100 g, preferably 10 g to 50 g. From the viewpoint of obtaining a sufficient nocturnal blood pressure lowering effect, it is preferable to take the supplement continuously for 5 days or more.
＜発酵物の製造方法＞
本発明の飲食品、夜間血圧低下剤、医薬組成物、食品添加物及びサプリメントに含まれる発酵物を製造する方法は、特に制限されない。
<Manufacturing method of fermented product>
The method for producing the fermented product contained in the food or drink, the nocturnal blood pressure lowering agent, the pharmaceutical composition, the food additive and the supplement of the present invention is not particularly limited.
ある実施態様では、発酵物は、穀物に麹菌を付着及び繁殖させて麹を得る製麹工程と、得られた麹と穀物との混合物を発酵及び熟成させる熟成工程と、を備える方法により製造される。 In one embodiment, the fermented product is produced by a method comprising a koji making step of adhering and propagating aspergillus to the grain to obtain the koji, and a aging step of fermenting and aging the obtained mixture of the koji and the grain. To.
（製麹工程）
製麹工程で使用する穀物の種類は特に制限されず、米、麦、大豆などの麹の製造に一般に使用されるものから選択できる。本発明のある実施態様では、穀物として米を使用する。
(Jiuqu making process)
The type of grain used in the koji making process is not particularly limited, and can be selected from those commonly used in the production of koji such as rice, wheat and soybean. In some embodiments of the invention, rice is used as the grain.
穀物に付着させた麹菌は、一定温度の環境下で繁殖させる。この際の温度は特に制限されず、麹菌及び穀物の種類に応じて設定できる。黒麹菌又は白麹菌を用いる場合は、黄麹菌を用いる場合の温度より高い（例えば、４０℃以上）であってもよく、４０℃〜５０℃であることが好ましく、４０℃〜４５℃であることがより好ましい。 Aspergillus attached to grains propagates in a constant temperature environment. The temperature at this time is not particularly limited and can be set according to the type of aspergillus and grain. When black aspergillus or white aspergillus is used, the temperature may be higher than the temperature when yellow aspergillus is used (for example, 40 ° C. or higher), preferably 40 ° C. to 50 ° C., and preferably 40 ° C. to 45 ° C. Is more preferable.
（熟成工程）
熟成工程で使用する穀物の種類は特に制限されず、米、麦、大豆などの発酵食品の製造に一般に使用されるものから選択できる。本発明のある実施態様では、穀物として大豆を使用する。
(Aging process)
The type of grain used in the aging process is not particularly limited, and can be selected from those commonly used in the production of fermented foods such as rice, wheat and soybean. In some embodiments of the invention, soybeans are used as the grain.
麹と穀物との混合物は、一定温度の環境下で発酵及び熟成させる。この際の温度は特に制限されず、麹及び穀物の種類に応じて設定できる。黒麹菌又は白麹菌を用いて得られる麹を用いる場合は、黄麹菌を用いて得られる麹を用いる場合の温度より高い（例えば、４０℃以上）であってもよく、４０℃〜５５℃であることが好ましく、４０℃〜５０℃であることがより好ましい。 The mixture of jiuqu and grain is fermented and aged in a constant temperature environment. The temperature at this time is not particularly limited and can be set according to the type of jiuqu and grain. When using the koji obtained by using black aspergillus or white aspergillus, the temperature may be higher than the temperature when using the koji obtained by using yellow aspergillus (for example, 40 ° C. or higher), and at 40 ° C. to 55 ° C. It is preferably present, and more preferably 40 ° C to 50 ° C.
麹と穀物との混合物を発酵及び熟成させる期間は、特に制限されない。例えば、３日〜１年の間であってもよい。充分な夜間血圧低下効果を得る観点からは、発酵及び熟成の期間は１月以下であることが好ましく、１０日以下であることがより好ましい。麹と穀物との混合物を発酵及び熟成させるときの温度が高いほど、発酵及び熟成の期間を短縮することができる。 The period for fermenting and aging the mixture of jiuqu and grain is not particularly limited. For example, it may be between 3 days and 1 year. From the viewpoint of obtaining a sufficient nocturnal blood pressure lowering effect, the fermentation and aging period is preferably 1 month or less, and more preferably 10 days or less. The higher the temperature at which the mixture of jiuqu and grain is fermented and aged, the shorter the fermentation and aging period can be.
＜夜間血圧低下方法＞
本発明の夜間血圧低下方法は、麹と穀物との発酵物を体内に摂取させることを含む。発酵物を体内に摂取させる方法は、特に制限されない。例えば、上述した飲食品、夜間血圧低下剤、医薬組成物、食品添加物、サプリメント等として摂取してもよい。発酵物を摂取させる対象は、ヒトであってもヒト以外の動物であってもよい。また、夜間血圧の作為的な制御が必要とされる疾患、体質、生活習慣等を有していても、有していなくてもよい。
<How to lower blood pressure at night>
The method for lowering nocturnal blood pressure of the present invention includes ingesting a fermented product of jiuqu and grains into the body. The method of ingesting the fermented product into the body is not particularly limited. For example, it may be ingested as the above-mentioned food or drink, nocturnal blood pressure lowering agent, pharmaceutical composition, food additive, supplement or the like. The target for ingesting the fermented product may be a human or a non-human animal. In addition, it may or may not have a disease, constitution, lifestyle, etc. that require artificial control of nocturnal blood pressure.
以下、本発明を実施例により詳細に説明するが、本発明はこれらに限定されるものではない。 Hereinafter, the present invention will be described in detail with reference to Examples, but the present invention is not limited thereto.
（１）被験食品の調製
白麹菌（株式会社樋口松之介商店、Ａｓｐｅｒｇｉｌｌｕｓ ｋａｗａｃｈｉｉ）を米に接種し、３０℃〜４５℃の環境下で４２時間保持して麹を得た。得られた麹と大豆を１：２（麹：大豆、質量比）の割合で混合し、塩を全体の１２質量％となるように加えて得た混合物を５０℃の環境下で５日かけて熟成させて、味噌Ａを得た。
黄麹菌（株式会社樋口松之介商店、Ａｓｐｅｒｇｉｌｌｕｓ ｏｒｙｚａｅ）を米に接種し、３０℃〜４５℃の環境下で４２時間保持して麹を得た。得られた麹と大豆を７：１０（麹：大豆、質量比）の割合で混合し、塩を全体の１２質量％となるように加えて得た混合物を２０℃〜３０℃の環境下で９０日かけて熟成させて、味噌Ｂを得た。
得られた味噌Ａと味噌Ｂとを、１：２（味噌Ａ：味噌Ｂ、質量比）の割合で混合し、被験食品を調製した。
(1) Preparation of test food Rice was inoculated with Aspergillus kawachii (Higuchi Matsunosuke Shoten Co., Ltd., Aspergillus kawachii) and kept in an environment of 30 ° C. to 45 ° C. for 42 hours to obtain aspergillus. The obtained koji and soybeans were mixed at a ratio of 1: 2 (jiuqu: soybeans, mass ratio), and salt was added so as to make up 12% by mass of the whole, and the obtained mixture was added over 5 days in an environment of 50 ° C. And aged to obtain Miso A.
Rice was inoculated with Aspergillus oryzae (Aspergillus oryzae, Higuchi Matsunosuke Shoten Co., Ltd.) and kept at 30 ° C. to 45 ° C. for 42 hours to obtain aspergillus oryzae. The obtained koji and soybeans were mixed at a ratio of 7:10 (jiuqu: soybeans, mass ratio), and salt was added so as to make up 12% by mass of the whole, and the obtained mixture was added in an environment of 20 ° C to 30 ° C. It was aged for 90 days to obtain Miso B.
The obtained miso A and miso B were mixed at a ratio of 1: 2 (miso A: miso B, mass ratio) to prepare a test food.
（２）プラセボの調製
大豆、米及び調味料（アミノ酸等）を混合して、粉末状のプラセボを調製した。
(2) Preparation of placebo Soybean, rice and seasonings (amino acids, etc.) were mixed to prepare a powdered placebo.
被験食品は１６ｇずつ、プラセボは７．２ｇずつアルミ袋に充填した。被験食品とプラセボの栄養成分（１日の摂取量である２袋分）を表１に示す。 The test food was packed in an aluminum bag by 16 g and the placebo by 7.2 g. Table 1 shows the nutritional components of the test food and placebo (two bags of daily intake).
（３）試験結果
日中の血圧（来院時血圧）が正常高値血圧又はＩ度高血圧に該当する被験者（４０歳以上７０歳未満）を被験食品摂取群（Ａ）とプラセボ摂取群（Ｐ）とに分けた被験者の属性と、収縮期血圧（ＳＢＰ）、拡張期血圧（ＤＢＰ）及び脈拍数の測定値とを表２に示す。
(3) Test results Subjects (40 to 70 years old) whose daytime blood pressure (blood pressure at the time of visit) corresponds to normal hypertension or I-degree hypertension were classified into the test food intake group (A) and the placebo intake group (P). Table 2 shows the attributes of the subjects divided into the above, and the measured values of systolic blood pressure (SBP), diastolic blood pressure (DBP), and pulse rate.
表２に示す数値は、各群の被験者の測定値の算術平均値±標準偏差を示し、いずれも試験開始前の値である。性別の比較にはχ２検定を使用し、その他の項目の比較には２標本ｔ検定を使用している。表２に示す夜間血圧は、家庭内で測定装置を装着して測定した値であり、午前２時及び午前４時における測定値の算術平均値である。 The numerical values shown in Table 2 indicate the arithmetic mean value ± standard deviation of the measured values of the subjects in each group, and all of them are the values before the start of the test. The χ 2 test is used for gender comparison, and the two-sample t-test is used for comparison of other items. The nighttime blood pressure shown in Table 2 is a value measured by wearing a measuring device at home, and is an arithmetic mean value of the measured values at 2:00 am and 4:00 am.
（４）試験の実施
各群の被験者に、被験食品又はプラセボを１日２回（２袋）、湯に溶かして８週間摂取させる試験を実施した。試験開始前と試験終了後（８週間後）の収縮期血圧（ＳＢＰ）と拡張期血圧（ＤＢＰ）を、家庭内で測定装置を装着して測定した。就寝前、午前２時、午前４時及び起床時の測定結果、被験食品摂取群とプラセボ摂取群とを比較した２標本ｔ検定のＰ値、及び試験開始前の測定値と試験終了後の測定値とを比較した１標本ｔ検定のＰ値を、表３に示す。
あわせて、血圧に及ぼすホルモンの影響が小さい男性のみについて集計したデータを表４に示し、男性のうちＩ度高血圧に該当する被験者のみについて集計したデータを表５に示す。
(4) Implementation of the test A test was conducted in which the subjects in each group were allowed to ingest the test food or placebo twice a day (2 bags) in hot water for 8 weeks. The systolic blood pressure (SBP) and diastolic blood pressure (DBP) before the start of the test and after the end of the test (8 weeks later) were measured at home by wearing a measuring device. Measurement results before bedtime, 2:00 am, 4:00 am and when waking up, P-value of 2-sample t-test comparing test food intake group and placebo intake group, and measurement value before test start and measurement after test end Table 3 shows the P value of the 1-sample t-test comparing the values.
In addition, Table 4 shows the aggregated data only for men who have a small effect of hormones on blood pressure, and Table 5 shows the aggregated data only for the subjects corresponding to grade I hypertension among men.
表３〜表５に示すように、試験開始前の夜間血圧（午前２時及び午前４時の測定値）を被験食品摂取群とプラセボ摂取群と比較したときのＰ値は０．１を超えていたのに対し、試験終了後の夜間血圧を被験食品摂取群とプラセボ摂取群と比較したときのＰ値は０．０５（有意差あり）または０．１（有意傾向）よりも小さかった。
以上の結果から、被験食品摂取群の夜間血圧は試験終了後に有意に低下することが確認された。
さらに、プラセボが食塩を殆ど含まないのに対し、食塩を含む被験食品を摂取した場合も夜間血圧が有意に低下していることから、本発明の夜間血圧低下効果は食塩の摂取を伴っていても得られることがわかる。
As shown in Tables 3 to 5, the P value when the nighttime blood pressure (measured values at 2:00 am and 4:00 am) before the start of the test was compared between the test food intake group and the placebo intake group exceeded 0.1. However, when the nocturnal blood pressure after the end of the test was compared between the test food intake group and the placebo intake group, the P value was smaller than 0.05 (significantly different) or 0.1 (significant tendency).
From the above results, it was confirmed that the nocturnal blood pressure of the test food intake group significantly decreased after the end of the test.
Furthermore, while placebo contains almost no salt, the nocturnal blood pressure lowering effect of the present invention is accompanied by the ingestion of salt, since the nocturnal blood pressure is significantly reduced even when the test food containing salt is ingested. It turns out that also can be obtained.
Claims (7)
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