JP2747206B2 - Composition for improving hyperglycemia - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a composition for improving hyperglycemia, which is useful as a medicine, a quasi-drug, or a food, using amaranth.

[0002]

2. Description of the Related Art Amaranthus is a plant of the family Amaranthus native to Latin America and a kind of Celosia. Amaranthus leaves are used as vegetables, and their seeds are used as food for eating. These seeds are rich in protein, vitamins, iron, calcium, fiber, etc. compared to other grains, and are said to be effective against atopic dermatitis due to food allergy. Various studies have been made on the development of its use.
No. 48 discloses a method of treating the seed to make it more edible. In addition, the present applicant has found that good vinegar can be brewed from amaranth,
A patent application has already been filed [Japanese Patent Application No. 4-107513 (JP-A-5-304941)]. Subsequently, as a result of further studies, it was found that the dried vinegar of amaranth had an insulin-like effect and was effective in improving the blood glucose level of hyperglycemic patients, and thus completed the present invention.

[0003]

SUMMARY OF THE INVENTION The present invention provides a composition for improving hyperglycemia, comprising a dried amaranthacetate acetic acid product as an active ingredient.

The amaranth acetic acid fermentation product used in the present invention is obtained by saccharifying amaranth seeds, alcoholic fermentation, and then acetic acid fermentation. The amaranth seed is not particularly limited, and may be any commercially available one. Saccharification, alcohol fermentation, and acetic acid fermentation are not particularly limited, and static fermentation is preferable, but deep fermentation or any other method may be used.

[0005] For example, the method of Japanese Patent Application No. 4-107513 (Japanese Patent Application Laid-Open No. 5-304941) can be used. As the amaranth seed, steamed or uncooked granular or powdered amaranth seed is used. In order to take advantage of the components of the amaranth seeds, non-steaming is preferred, and powdery powder is preferred to increase fermentation efficiency. In addition, defatting may be performed with a solvent such as hexane by a method known per se, which also increases the fermentation efficiency. The amaranth seeds are usually used at a ratio of about 15 to 25% w / v in the fermentation raw material mixture.

[0006] Saccharification is carried out, for example, by Aspergillus (Aspergill).
It can be carried out using koji made with a filamentous fungus having a strong saccharifying power such as genus illus or Rhizopus. Further, the reaction may be carried out using a saccharifying enzyme such as glucoamylase or α-amylase, and other enzymes such as protease and pectinase may be appropriately used for improving the filterability. Saccharification is performed, for example, at pH 3.0 to 3.7 at 30.
A desired amount of fermentable sugar can be obtained by conducting the reaction at ６０60 ° C. for about 40 to 96 hours, and the saccharifying enzyme can be inactivated by heating at 65 to 80 ° C. for 0.5 to 1 hour.

[0007] Ethanol fermentation is carried out, for example, by the genus Saccharomyces or Saccharomyces.
mycodes), etc., using a yeast capable of ethanol fermentation. In addition, acetic acid fermentation
(Acetobacter) genus and Gluconobacter
It can be performed using bacteria of the genus. If ethanol fermentation is performed at a pH of 2.7 to 7.0 for about 24 to 96 hours, a desired amount of ethanol is produced. If the acetic acid fermentation is performed at 27 to 33 ° C. for about 24 to 288 hours, a desired amount of acetic acid is produced.

The saccharification, ethanol fermentation and acetic acid fermentation are preferably performed in parallel in the same system.
Thereby, labor saving, energy saving and stabilization of fermentation in the production process can be achieved. Thus, for example, a total acid content of 4.0-5.0 w / v%, a soluble solids content of 6.9-8.6 w
/ V%, pH 3.2-3.7, total nitrogen 0.30-0.35
An amaranthus acetic acid fermentation product of w / v% is obtained.

In the present invention, a dried acetic acid fermentation product is used as an active ingredient. Although the drying method is not particularly limited, a method capable of sufficiently removing volatile acids from the acetic acid fermentation product, particularly freeze-drying, is preferred. Usually, before drying, the acetic acid fermentation is filtered in a manner known per se.

The thus-obtained dried amaranth acetic acid fermentation product may be used as it is or by mixing it with a substance known as a carrier or excipient for medicines, quasi-drugs or foods by a method known per se, to form a solid or liquid. Although the content of the dried amaranthaceous acetic acid fermented product in the composition which can be made into the composition is not particularly limited, it is usually 2 to 50% by weight based on the total amount of the composition. Generally, as needed or daily per adult daily, the dry matter 1.
When 2 g to 3 g are divided into 1 to 3 times and orally ingested, an insulin-like action is exerted without any side effect, or the action of insulin is promoted, and the hyperglycemic level can be improved.

[0011]

EXAMPLES Next, the present invention will be described in more detail with reference to Reference Examples, Test Examples and Examples, but is not limited thereto. "%" Means w / v% unless otherwise specified. REFERENCE EXAMPLE Preparation of Dried Amaranthus Acetic Acid Fermented Product An appropriate amount of water was added to uncooked amaranth seed powder (water content: 11%, starch value: 53.7%) passed through a sieve having a pore size of 500 μm to prepare a suspension. A glucoamylase agent (Gluczyme AF-6, manufactured by Amano Pharmaceutical Co., Ltd.) at a ratio of 0.5% based on the weight of the amaranth seeds and 5% based on the charged volume.
And 10% of seed vinegar with respect to the charged volume were added and mixed, and allowed to stand still fermentation at 30 ° C. for 60 days to obtain an amaranthacetate fermented product. Seed yeast is Sacchromycodes ludwigii AKU4400
The strain was transformed into a yeast medium (glucose 5%, peptone 0.5).
%, Yeast extract 0.3%, malt extract 0.3%)
It was prepared by static culture at 2 ° C. for 2 days. Seed vinegar is
Acetobacter aceti IFO
The 3284 strain was cultured in a medium for acetic acid bacteria (glycerol 1%, glucose 0.5%, peptone 0.2%, yeast extract 0.2
%, Ethanol 4%, acetic acid 1%) at 30 ° C. for 4 days. The obtained amaranth acetic acid fermentation product is rapidly frozen at a pre-freezing temperature of -40 ° C, and freeze-dried under conditions of a dry vacuum of 0.08 mbr, a shelf temperature of 60 ° C for 12 hours, and a temperature of 35 ° C for 6 hours. I got something.

Test Example Rat epididymal adipose tissue was removed, treated with collagenase to break up adipocytes, suspended in a buffer, and centrifuged to obtain adipocytes. This was supplemented with ¹⁴ C glucose and cultured in a test tube to obtain ¹⁴ CO produced by glucose metabolism.
₂ was absorbed in 1N NaOH and the radioactivity was measured.
Similarly, the dried amaranth acetic acid fermentation product obtained in Reference Example was added to adipocytes at various concentrations and cultured in a test tube,
Radioactivity was measured. The measurement is 3-8 × 10 ⁵ cells / m
1 ml of cells and add 0.4 ml of culture solution to each tester.
The test group 1 was used as a control group without addition, and the test group 2 to 8
Dried amaranth acetic acid fermented product, 50-3200
(50, 100, 200, 400, 800, 1600 and 3200) were added to a concentration of μg / ml. The results are shown in FIG. In FIG. 1, the vertical axis indicates the amount of produced CO ₂ (nanomoles / 10 ⁶ cells / hour), the horizontal axis indicates the number of the test plot, and the numerical value on each bar graph indicates the concentration of the dried amaranthase acetic acid fermented product. Adipocytes are cells that are sensitive to insulin, and their glucose metabolism is used as a measure of insulin-like action. Higher glucose metabolism means higher insulin-like action. On the other hand, as is evident from FIG. 1, when the dried amaranth acetic acid fermentation product was added, glucose metabolism increased according to the addition amount up to 1600 μg / ml, and the dried amaranth acetic acid fermentation product had an insulin-like effect. Is recognized.

Next, 5 μU / ml of insulin was added to adipocytes, and further, dried amaranthase acetic acid fermented products of various concentrations were added thereto, and cultured in a test tube to measure radioactivity. The results are shown in FIG. In FIG. 2, the vertical axis indicates the amount of generated CO ₂ as in FIG. 1, and the horizontal axis indicates the number of the test plot. The numerical values on each bar graph are Ins. 5 shows the addition of 5 μU / ml of insulin, and test groups 2 to 8 show the addition amount (μ / ml) of the dried amaranth acetic acid fermented product.
s. 500 indicates the addition of 500 μU / ml of insulin. As is clear from FIG. 2, the promotion of the insulin-like action having the same tendency as in FIG. 1 is observed.

Example 1 Amaranthus acetic acid fermentation dried product was powdered.
0 kg, seaweed powder (Ascophyllum nodosam) 5
0 kg and 3 kg of potassium alginate were mixed, and tablets (650 mg) were produced by a conventional method.

According to the present invention, there is provided a novel composition for improving hyperglycemia which is useful as a medicine, a quasi drug, and a food.

[Brief description of the drawings]

FIG. 1 is a graph showing the results of testing the effect of a dried amaranthacetate fermentation product on adipocyte glucose metabolism.

FIG. 2 is a graph showing the results of testing the effect of dried amaranthase acetic acid fermentation products on glucose metabolism of fat cells in the presence of insulin.

Claims (2)

(57) [Claims] 1. A composition for improving hyperglycemia, comprising a dried amaranthacetate fermented product as an active ingredient. 2. The composition for improving hyperglycemia according to claim 1, wherein the dried product is a lyophilized product.