JP2021518442A - 抗炎症効果を有する黒米発芽液及びその製造方法 - Google Patents
抗炎症効果を有する黒米発芽液及びその製造方法 Download PDFInfo
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Abstract
Description
(1)補体系(complement system)の活性化
(2)炎症性サイトカインの分泌
(3)フィブリノリシス
(4)白血球の血管外遊出及び食菌作用
(5)凝固反応
(6)その他の各炎症誘発物質
による免疫細胞及び体系の作用によって起こる。このような免疫反応を起こす原因には、組織に如何なる形態によっても損傷を与え得る要因が含まれており、炎症を誘発し得る各外部要因としては:
(1)物理的原因:火傷、霜焼け、身体的な傷/外傷、異物、電離放射線
(2)生物学的原因:病原体、過敏反応、ストレス
(3)化学的原因:毒素、アルコール
などを例として挙げることができる。
約9分搗きの搗精度で搗精された黒米(Oriza sativa L.,品種:Cheongpung Heugchalbyeo)500gに一般水道水5Lを注ぎ込み、ゆっくり撹拌しながら20℃±3℃の温度で15時間〜48時間程度発芽させ、発芽された黒米及び発芽液を収得し、発芽された黒米から黒色の発芽液を分離し、分離された発芽液を開放された容器に注ぎ込み、pHを測定(このとき、pH=約5.5である;これを「実施例1」と称する)した後、2℃±0.1℃の温度に維持される冷蔵庫内で48時間にわたって低温処理した。低温処理後、発芽液を開放された容器に収容した状態で常温(約20℃±3℃の温度)で50日間常温処理した。常温処理後、発芽液のpHを測定した結果、発芽液のpHは約7.8(これを「実施例2」と称する)であった。
約9分搗きの搗精度で搗精された黒米の代わりに、約9分搗きの搗精度で搗精された玄米(Oriza sativa L.,品種:Akibare)を使用したことを除いては、前記実施例と同一に行うことによって玄米発芽液を製造したが、低温処理及び常温処理の間に腐敗してしまい、悪臭が発生することが頻繁に確認された。
約9分搗きの搗精度で搗精された黒米(実施例1と同一)を使用し、低温処理を行っていないことを除いては、前記実施例と同一に行うことによって黒米発芽液を製造したが、低温処理を行っていないので、常温処理の間に腐敗してしまい、悪臭が発生することが確認された。
約9分搗きの搗精度で搗精された黒米(実施例1と同一)を使用し、実施例のように発芽を行ったが、発芽後、低温処理及び常温処理を行っていない状態で発芽液を収得した。収得された黒米発芽液の初期pHは約4.5程度であって、一般細菌としては(CFU/g)92000000が存在し、大腸菌としては(CFU/g)1100000が存在することが確認された。
1.実験菌株
白癬の原因菌として知られている真菌の一種として、トリコフィトン・ルブルム(Trichophyton rubrum)(KCTC 6375)は、大邱韓医大で分譲を受け、抗真菌活性実験に使用する前に3回以上継代培養し、活性化した後で実験に使用した。
成長様相、継代培養及び抗真菌活性を確認するためにはSDA(Sabouraud dextrose agar)を使用した。
抗真菌活性検証には、ペーパーディスク寒天拡散法を使用及び応用した。試験菌株は、コルクボーラー(Cork borer)(5mm)で採取してから培地の中央に置床し、ここに、ペーパーディスクを培地上に離脱しないように付着させた後、実施例1及び実施例2の黒米発芽液(固形分)の濃度がそれぞれ5mg/ml及び10mg/mlである試料を50μl注入してから培養装置に入れ、25℃で7日以上培養した後、生育阻止環の生成有無を確認した。黒米発芽液粉末(固形分)に対する影響を調べるために、対照群としては滅菌水を使用した。
実験例1の培養を10日以上長期処理した。実験の結果、培養してから10日以上経過した後、実施例2で白色の未知(un−known)のカビの生育が起こることを確認し、この未知のカビの抗真菌活性により、下記の表2及び図4cに示したように、白癬菌(Trichophyton rubrum)の生育を相当阻害する形態を示したことを確認した。
白癬菌であるトリコフィトン・ルブルム(Trichophyton rubrum)(KCTC6375)に対する黒米発芽液の抗菌効果をChandrasekaran及びVenkatesaluの方法(Journal of Ethnopharmacology,91,105−108(2004))によって測定した。サブローデキストロースブロス(Sabouraud dextrose broth)に菌株を28℃で3日間培養した後、450nmで吸光度が0.6になるように培地に希釈した。菌希釈液を50μlずつ抽出物が含有された培地1mlに接種した。このとき、培地に抽出物を10%、20%、40%の濃度になるように2倍希釈系列に製造した。28℃で3日間培養した後、菌の成長有無を観察し、その結果を図7及び図8に示した。図8は、図7を拡大して撮影した写真である。
黒米発芽液の抗ウイルス活性実験のために実施例1を使用した。
Claims (12)
- 黒米を発芽させるのに使用された水を開放された容器中で1℃〜5℃の温度範囲以内で1日〜10日間低温処理した後、開放された容器中で10℃〜30℃の温度範囲以内で30日〜210日間常温処理して収得されたことを特徴とする抗炎症効果を有する黒米発芽液。
- 低温処理以前、低温処理の間又は低温処理以後において4.5〜5.5の範囲以内であるpHが、常温処理後に7.5〜8の範囲以内のpHに上昇したことを特徴とする、請求項1に記載の抗炎症効果を有する黒米発芽液。
- 黒米の搗精度が9分搗き〜10分搗きであることを特徴とする、請求項1に記載の抗炎症効果を有する黒米発芽液。
- 黒米の発芽が、23℃〜30℃では15時間〜24時間にわたって水に浸すことによって実行されることを特徴とする、請求項1に記載の抗炎症効果を有する黒米発芽液。
- 黒米の発芽が、16℃〜23℃では24時間〜48時間にわたって水に浸すことによって実行されることを特徴とする、請求項1に記載の抗炎症効果を有する黒米発芽液。
- 黒米の発芽時に水が撹拌されることを特徴とする、請求項1に記載の抗炎症効果を有する黒米発芽液。
- (1)黒米を水に浸して発芽させる黒米発芽段階;
(2)発芽された黒米と、黒米の発芽時に使用された発芽液とを分離する発芽液分離段階;
(3)発芽液を開放された容器中で1℃〜5℃の温度範囲以内で1日〜10日間低温処理する低温処理段階;及び
(4)低温処理された発芽液を開放された容器中で10℃〜30℃の温度範囲以内で30日〜210日間常温処理する常温処理段階;を含むことを特徴とする抗炎症効果を有する黒米発芽液の製造方法。 - 低温処理以前、低温処理の間又は低温処理以後において4.5〜5.5の範囲以内であるpHが、常温処理後に7.5〜8の範囲以内のpHに上昇したことを特徴とする、請求項7に記載の抗炎症効果を有する黒米発芽液。
- 黒米の搗精度が9分搗き〜10分搗きであることを特徴とする、請求項7に記載の抗炎症効果を有する黒米発芽液の製造方法。
- 黒米の発芽が、水温23℃〜30℃では15時間〜24時間にわたって水に浸すことによって実行されることを特徴とする、請求項7に記載の抗炎症効果を有する黒米発芽液の製造方法。
- 黒米の発芽が、水温16℃〜23℃では24時間〜48時間にわたって水に浸すことによって実行されることを特徴とする、請求項7に記載の抗炎症効果を有する黒米発芽液の製造方法。
- 黒米の発芽時に水が撹拌されることを特徴とする、請求項7に記載の抗炎症効果を有する黒米発芽液の製造方法。
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