JP3494320B2 - Ulcerative colitis suppressing composition - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a composition capable of suppressing ulcerative colitis, particularly a food composition. In the present invention, high amylose starch
starch) (hereinafter referred to as "HAS") is contained as an active ingredient capable of suppressing ulcerative colitis.

[0002]

2. Description of the Related Art Inflammatory diseases of the large intestine of unknown cause include ulcerative colitis, which mainly diffuses its mucous membrane and often has many erosions and ulcers. This ulcerative colitis
Conventionally, there were relatively many cases of inflammation in Europe and the United States, but recently there is a tendency to gradually increase in Japan. The cause is considered to be related to changes in diet and lifestyle, but it has not been confirmed yet. Therefore, treatment of ulcerative colitis is more conservative than causative. In general, conservative therapy consists in calming the acute activity phase as soon as possible and maintaining a stable phase. In most cases, the conservative therapy is the first principle. As a diet during the acute activity period, it is said that it is good to give a low-residue diet while paying attention to nutrition. Up to now, nutritional management for inflammatory bowel diseases such as ulcerative colitis has been performed mainly by central parenteral nutrition,
Elemental nutrition or low-residue diets have been encouraged as enteral nutrition. However, when the inflammatory bowel disease enters a stable phase, it is effective to keep the low-residue diet as an enteral nutrition or to supplement the dietary fiber to prevent recurrence. The effect on the mucous membranes of the large intestine depending on the type, and which dietary fiber is better, have not been concluded yet (Journal of Parenteral and Enteral Nutrition Vol. 8, February 1993 issue). .

At present, the intake of dietary fiber is decreasing with changes in dietary habits, but recently, the influence of dietary fiber on the digestive tract and metabolism is being reviewed. However, the physiological effects of dietary fiber differ depending on the type, and not only the expected effect cannot be obtained, but there is also a case where the fiber deteriorates. In addition, it may be necessary to ingest a large amount to show the effect, and it is not liked by the ingestor due to its poor texture, taste, and color, and it is difficult to ingest for a long time because the quality of the food is poor. There are also problems.

On the other hand, recently, a starch called HAS having a high amylose content has been developed and attracts attention. So-called HA
S is known to impart favorable properties to various compositions such as films, foods and industrial products. For example,
HAS is known to be used as sausage skins, sugar confectionery, foods with increased gel strength, films laminated with a polymer such as polyethylene vinyl alcohol and having excellent gas barrier properties (WO 94 /
03049). In addition, it has been proposed to mix HAS with ordinary starch and extrude and granulate it to obtain a low-protein rice-like food for kidney patients and the like who need a protein-free food as much as possible. (JP-A-64-3726
No. 2).

[0005]

In view of the current state of colitis therapy as described above, the present inventors have searched for ulcerative colitis-inhibiting substances, and have also conducted research on HAS, which is ulcerative. It has been found that it has the effect of suppressing the occurrence of colitis and treating it. Therefore, an object of the present invention is to provide a composition for suppressing ulcerative colitis.

[0006]

That is, the present invention provides H
The present invention relates to an ulcerative colitis-suppressing composition obtained by incorporating AS into various materials, particularly food materials, as an active ingredient for suppressing and treating the development of ulcerative colitis. The composition of the present invention can be molded into various shapes and can be easily eaten daily.

The present invention will be described in detail below. HAS
Is a generic term for starch having a high amylose content, and contains 40 to 90% by weight of amylose, preferably 50 to 90% by weight,
More preferably, HAS containing 70 to 90% by weight is used. And HAS is a different substance from dietary fiber,
Prosky et al.'S Total Dietary Fiber Assay, which is used as one of the dietary fiber quantification methods. Ja Anal of Association of Official Analytical Chemistry (Jo
urnal of Association of official Analytical chemis
ts 71 , (5), 1017 (1988)), and HAS showing 25 to 40% by weight is preferred when an indigestible component is obtained. The raw material for such HAS is not particularly limited, and examples thereof include corn, potato, raw vegetable starch such as rice, wheat, and legume, a decomposed product of starch, and a mixture thereof.
Originally, in addition to starch with a high amylose content, it also contains mutants. Further, it can be preferably produced from hybrid corn as described in WO 94/03049.

[0008] HAS is known to impart preferable physical properties to various industrial products as described above, but it has not hitherto been known that HAS has an ulcerative colitis suppressing action. However, according to the study by the present inventors, the HAS as described above is mixed with other food materials, and 10 to 50% by weight, preferably 20 to 40% by weight of the ingestible food.
Is a HAS food composition, and when it is continuously ingested at an adult daily dose of 10 to 70 g, preferably 20 to 40 g, it is found that the onset, suppression, and therapeutic effects of ulcerative colitis are observed. Was done.

In the present invention, the food material containing HAS is not particularly limited, and other sugars, lipids, proteins and, if necessary, other additives such as vitamins and minerals may be added. HAS-containing food composition. Such a HAS-containing composition may be in an easily ingestible form, and typical food forms include, for example, cookies, breads, cakes, block confectioneries such as Calorie Mate ^™ , wafer confectionery, stick confectionery, dairy products, drinks. In addition to various foods such as foods, miso, etc., for example, in the form of so-called health foods made into tablets, lumps, liquids, syrups, granules, powders, etc. by using appropriate fillers, excipients, etc. You can also do it. HAS is superior in texture, taste, color, etc. to dietary fiber, so that a composition containing it can be taken in large amounts over a long period of time and suppresses and treats the development of ulcerative colitis. be able to. The ulcerative colitis suppressing effect of HAS in the present invention will be described in detail based on test examples.

[0010]

[Test Example 1] Male Sprague-Dawley rats (7 weeks old) were used for 7 days and normal corn starch was added.
(Hereinafter, referred to as CS) was preliminarily fed with a standard feed containing carbohydrate as a carbohydrate source, individuals without abnormality were selected, and 12 animals per group were subjected to the experiment. HAS is Hi-Maize ^TM (Starch Aust
Amylose content of about 70% by weight manufactured by ralasia) was used. To the above rats, 2,4,6-trinitrobenzenesulfonic acid (TN) dissolved in 0.25 ml of 50% by weight ethanol was added.
B) 30 mg was administered transanally to induce colitis (Gastroenterology 96, 795-803 (1989)). In the untreated group, 0.25 ml of physiological saline was administered instead of TNB.

15% by weight from the day after TNB administration to CS feed
Or HAS feed containing 30% by weight of HAS, or 8.3% by weight of beet diet in CS feed.
BDF feed supplemented with ary fiber) (hereinafter referred to as BDF) was freely taken with water for 2 weeks. The standard diet was given to the untreated group. Standard feed HAS feed and BD
The composition of F feed is shown in Table 1.

[0012]

[Table 1] * Pursuant to AIN-76 composition (Jaanaru of Nutrition (Journal of Nutrition 10 7, 1340 )).

Each sample was sacrificed 2 weeks after administration of TNB, and macroscopic findings (macroscore 1-5) of large intestine tissue at autopsy, total myeloperoxidase activity in large intestine tissue, and serum transglutaminase activity of each sample were sacrificed. I checked. Macroscopic findings of colorectal tissue were performed according to the method of Morris et al. (Gastroenterology 96 , 795 (1989)), and myeloperoxidase activity was determined by Krawisz.
Gastroenterology 87 ,
1344, (1984)), serum transglutaminase activity was measured by Jaanal of Clinical Gastroenterology 12 , 400,
(1990)). Stu for significance test
dent's t-test was used.

(1) Macroscopic Findings As shown in FIG. 1, the results of evaluation according to the following macroscore criteria showed ulcer of the large intestine tissue at autopsy 3
The 0% HAS feed group is improved by about 35% with respect to the standard feed group, and a statistically significant difference (p <0.
05) was recognized. Macroscopic macroscopic evaluation criteria 0 No abnormality 1 Localized hyperemia (no ulcer) is observed 2 Linear ulcer (no apparent inflammatory reaction) is observed 3 Ulcer with inflammatory reaction is observed only in 1 place Ulcer or inflamed area is observed at 42 or more sites 52 both ulcer and inflammation are observed at a relatively large area at 52 or more sites or a large ulcer having a spread of 1 cm or more along the longitudinal direction of the rectum And an inflamed area is observed in one place

As shown in Table 2 and FIG. 2, the weight gain and the feed intake of the rats after ingesting each test feed for 2 weeks showed significantly high values in the untreated group.
No difference was found in the amount of increase in body weight and the amount of feed intake between the test groups administered with NB.

[0016]

[Table 2]

(2) Myeloperoxidase activity As shown in FIG. 3, the amount of myeloperoxidase activity in the whole large intestine tissue, which is an inflammatory marker, was the lowest (CS) in the 30% by weight HAS feed group except for the TNB-untreated group. It showed a decrease of about 40% with respect to the feed group, p <0.05). Further, in the 15% by weight HAS and 8.3% by weight BDF feed groups, about 18% and 22% decrease in the active amount was observed as compared with the CS feed group, respectively.

(3) Serum transglutaminase activity D'Argenio et al. Reported that a clear inverse correlation was observed between serum transglutaminase activity and the degree of injury due to ulcerative colitis. (J.Clin.Gastro
enterology 12 400 (1990) and Scandinavian
Ja-anal of Gastroentello dii (Scand.JG
astroenterol) 27 , 111 (1992)). Therefore, it is considered that the transglutaminase activity in serum can be a good index for understanding the state of ulcerative colitis.

The results are as shown in FIG.
The activity of the S feed group was about 1.8 times higher than that of the CS feed group, and there was a difference in the activity between the two groups (p <0.0.
5). In addition, there was no difference in activity between the 30 wt% HAS feed group and the TNB untreated group. On the other hand, the serum transglutaminase activity of the 15 wt% HAS and 8.3 wt% BDF feed groups was 1.5 times that of the CS feed group, respectively.
A 1.4-fold increase in activity value was observed. From these experimental results, HAS has not only a histological improving effect on ulcerative colitis but also an suppressing effect on inflammation and an improving effect on serum transglutaminase level which may be a diagnostic marker for ulcerative colitis. It became clear to have. On the other hand, BDF which is a dietary fiber has no improvement effect,
No significant improvement effect was observed on inflammation markers and serum transglutaminase levels.

[0020]

[Test Example 2] The composition shown in Table 3 was used, and the indigestible components obtained by the total dietary fiber quantification method were made substantially equal to each other.
Biscuits of various types were prepared according to a conventional method. The obtained biscuit was subjected to a sensory test for 20 panelists. The test items were three items of color, taste and texture, and the preferred one was selected for each item. Then, the test was performed based on the test table of the two-point preference test method. The dietary fiber content was calculated from the Japanese dietary fiber composition table (edited by the Science and Technology Agency, Resource Research Committee). Also, as HAS, Hi-Maize ^TM
It was used.

[0021]

[Table 3]

The test results obtained are shown in Table 4. As shown in Table 4, HAS (Hi-maize) for color, taste and texture
The biscuits containing the biscuits were better, and the texture was particularly favored by the biscuits in the test group (containing Hi-maize) compared to the target group. The indigestible ingredient in wheat bran is Pr
Quantification was performed based on the method of Osky et al.

[0023]

[Table 4] Hereinafter, the present invention will be specifically described with reference to examples.

[0024]

Example 1 An equal amount of a 5% by weight aqueous solution of corn starch was added to HAS powder, and the mixture was kneaded with a kneader to give about 300 μm.
The granules were granulated and dried with warm air to obtain a granular product useful for the prevention and treatment of ulcerative colitis.

[0025]

Example 2 An equal amount of corn starch was added to HAS powder,
Further, a small amount of lactose was added as an excipient and the mixture was molded by a tableting machine by a conventional method to obtain a tablet-shaped product useful for the prevention and treatment of ulcerative colitis.

[0026]

Example 3 160 parts by weight of wheat flour, 4 parts by weight of salt, HA
32 parts by weight of water was added to 10 parts by weight of S powder and kneaded, and the obtained noodle dough was rolled by a noodle band machine, cut into noodle strings by a cutting machine and dried to obtain HAS-containing noodles.

[0027]

Example 4 80 parts by weight of wheat flour and 80 parts by weight of HAS powder were rubbed with 40 parts by weight of butter and 75 parts by weight of sugar, and egg 5 was added.
0 parts by weight and 10 parts by weight of milk were added, kneaded well, molded, and baked at 170 ° C. for 12 to 15 minutes to obtain a HAS powder-containing biscuit.

[0028]

Example 5 24 parts by weight of vegetable margarine, sugar 18.
Mix 5 parts by weight, add eggs, add 22 parts by weight HAS powder, 16 parts by weight soft flour, 12 parts by weight protein component, add a small amount of vitamin mix, knead, add vanilla essence and mold, and bake at 150 ° C for about 20 minutes. Then, a block confectionery containing HAS powder was obtained.

[0029]

Example 6 100 parts by weight of tuna meat and 3 parts by weight of salt were added and kneaded, and 30 parts by weight of HAS powder, 1 part by weight of sugar and sodium glutamate, starch, spices, preservatives, wood vinegar, vitamin A, etc. Add a small amount, and then add shortening oil, fill and seal the casing, and
Immerse in 88 ° C hot water for 50 minutes, sterilize by heating, cool, and heat
A fish sausage containing AS was obtained.

[0030]

Example 7 45 parts by weight of unsalted butter and 45 parts by weight of salted butter were mixed with 70 parts by weight of sugar, eggs were added, and HAS powder 1 was added.
10 parts by weight and 25 parts by weight of gluten were cut and mixed, matured and baked at 180 ° C. for 15 to 20 minutes to obtain a HAS-containing cookie.

[0031]

Example 8 12 parts by weight of rice was made to absorb water by a conventional method, boiled and allowed to cool, and then seed koji for miso was sprinkled to make koji. A mixture of 30 parts by weight of soybeans, 20 parts by weight of HAS powder and seed water was mixed with this, and the mixture was subjected to a chopper. This was put into a fermentation tank, brewed at 26 to 28 ° C. for about 75 days, and then strained to obtain HAS-containing miso.

[0032]

[Example 9] 100 parts by weight of durum flour, a small amount of eggs,
HAS powder (10 parts by weight) was added to salt (3-4 parts by weight), and the mixture was stirred and kneaded to form a dough, which was appropriately shaped into flakes to obtain fresh pasta having a water content of about 30%. This raw pasta was packed with meat, cheese, vegetables, etc. as a stuffing, or was heated at about 100 ° C. for 2 minutes without using the stuffing and packaged to obtain a pasta having shelf life.

[0033]

Example 10 3 parts by weight of HAS powder and 97 parts by weight of wheat flour were mixed, and 6 parts by weight of sugar, 2 parts by weight of salt and 5 parts by weight of shortening were added thereto, and 68 parts by weight of water was added and kneaded. To this, 2 parts by weight of yeast was dissolved in 6 parts by weight of water, added and kneaded well.
Fermentation was carried out for a period of time, degassing was carried out, fermentation was further continued, and the product was divided into appropriate sizes. This was proofed, placed in a mold and roasted at 200-280 ° C to obtain a HAS-containing bread.

[0034]

[Example 11] 100 parts by weight of butter is kneaded gently, and 75 parts by weight of sugar is mixed by rubbing, and egg yolk is added. The egg whites were whipped and mixed with meringue to which 25 parts by weight of sugar was added, and 50 parts by weight of wheat flour and 50 parts by weight of HAS powder were added and kneaded. Put in mold and bake at 170 ℃ for 15-18 minutes, HAS
Got into Madeleine.

[0035]

Example 12 When 100 parts by weight of cream cheese was boiled and smoothed, 16 parts by weight of milk, 15 parts by weight of sugar, 10 parts by weight of corn starch, 10 parts by weight of HAS powder, egg yolk and lemon juice were added. Whipped egg whites with sugar 1
After kneading and molding the meringue with 5 parts by weight added, 180 ° C
It was baked for about 30 minutes to obtain a cheese cake containing HAS.

[0036]

Industrial Applicability As described above, HAS has an apparent ulcerative colitis-suppressing action, and the composition obtained by mixing it with other food materials can be eaten as various forms of food. Thus, ulcerative colitis, especially chronic ulcerative colitis can be treated or prevented. Further, since HAS has a better texture, taste, and color than dietary fiber, foods containing this can be taken in the same way as ordinary foods, and can be taken in large amounts or over a long period of time.

[Brief description of drawings]

FIG. 1 Macroscopic findings of the large intestine of Test Example 1 (macro score;
0-5) is shown.

FIG. 2 shows changes in body weight of rats during administration of each test feed of Test Example 1.

FIG. 3 shows the amount of myeloperoxidase activity after administration of each test feed of Test Example 1.

FIG. 4 shows serum transglutaminase activity after administration of each test feed of Test Example 1.

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁷ Identification code FI C08B 30/20 C08B 30/20 (72) Inventor Seiichi Kasaoka 3-18-13 Hasune, Itabashi-ku, Tokyo Rumi Hasune 502 (72) Inventor Shuhachi Kiriyama 4-1-4 Mure, Mitaka City, Tokyo (56) References Tokukaihei 10-504189 (JP, A) International Publication 94/014342 (WO, A1) (58) Fields investigated (Int. Cl. ⁷ , DB name) A61K 31/00-33/44 CA (STN)

Claims (5)

(57) [Claims] 1. A composition for suppressing ulcerative colitis, which comprises high amylose starch as an active ingredient.
However, high amylose having a gelled soft structure
Excluding starch. 2. The high amylose starch contains amylose in an amount of 40 to 90% by weight, and the indigestible component obtained by the total dietary fiber assay is 25 to 40.
The composition according to claim 1, which exhibits a weight percentage. 3. The high-amylose starch contains 70 to 90% by weight of amylose, and the indigestible component obtained by the total dietary fiber quantification method shows 25 to 40% by weight. Composition. 4. The composition according to claim 1, which is a food product. 5. The composition according to claim 1, which contains 10 to 50% by weight of high amylose starch as an active ingredient.