JP4387760B2 - Antioxidant composition - Google Patents

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JP4387760B2
JP4387760B2 JP2003365170A JP2003365170A JP4387760B2 JP 4387760 B2 JP4387760 B2 JP 4387760B2 JP 2003365170 A JP2003365170 A JP 2003365170A JP 2003365170 A JP2003365170 A JP 2003365170A JP 4387760 B2 JP4387760 B2 JP 4387760B2
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博之 山田
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株式会社ラティアクリエイツ
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Description

本発明は、抗酸化用組成物に関する。更に詳しくはグアバ抽出物並びに米糠・大豆発酵組成物を含有する優れた生体内抗酸化作用と外用抗酸化作用を有する抗酸化用組成物に関する。本発明は、活性酸素が原因となる各種の成人病、内科疾患、皮膚病等の病気の治療・改善、健康増進、及び美容などに広く利用される。   The present invention relates to an antioxidant composition. More particularly, the present invention relates to an antioxidant composition having excellent in vivo antioxidant action and external antioxidant action, which contains a guava extract and a rice bran / soybean fermented composition. INDUSTRIAL APPLICABILITY The present invention is widely used for the treatment and improvement of various diseases such as adult diseases, medical diseases and skin diseases caused by active oxygen, health promotion, and beauty.

活性酸素は、外からの異物や刺激に対して防御の目的で人体内において作られ、適量ならば細菌、ウィルスなどを攻撃し、身体を守る。しかし、活性酸素の量が多ければ、逆に、身体の細胞や内臓を傷つけ、結果的に、成人病などの疾患の一因となる。本来、人体には、過剰になった活性酸素を除去するスーパーオキシドジスムターゼ(以下、SODという。)がある。このSODは、酸素分子の1電子還元で生成するスーパーオキシドラジカル(O )の不均化反応(下式)を拡散律速に近い速さで触媒し、細胞内のO 濃度を低下させる酵素である。
2O +2H→H+O
Active oxygen is produced in the human body for the purpose of defending against foreign substances and stimuli from the outside, and if it is in an appropriate amount, it attacks bacteria, viruses, etc. to protect the body. However, if the amount of active oxygen is large, conversely, the cells and internal organs of the body are damaged, and as a result, it contributes to diseases such as adult diseases. The human body originally has superoxide dismutase (hereinafter referred to as SOD) that removes excess active oxygen. This SOD catalyzes the disproportionation reaction (the following formula) of superoxide radical (O 2 ) generated by one-electron reduction of oxygen molecules at a rate close to diffusion rate, thereby reducing the intracellular O 2 concentration. It is an enzyme.
2O 2 + 2H + → H 2 O 2 + O 2

従って、O の除去酵素であるSODは、生体を活性酸素種から守るために存在するものであり、この活性酸素種を起因として生じると考えられる病気等に有効であるとの観点から、近年、その反応機構、生理機構等が研究されている(下記非特許文献1)。また、癌細胞ではSOD活性が低いという事実があり、更に、SODと発癌との直接因果関係は明らかではないが、SOD又はSOD様物質を癌細胞に注入すると、増殖を抑えるという報告もある(下記非特許文献1第64頁)。 Therefore, O 2 - is SOD is the removal enzyme, which is present to protect the biological from reactive oxygen species, in terms of the active oxygen species is effective in such diseases is thought to occur as a result, In recent years, the reaction mechanism, physiological mechanism, and the like have been studied (Non-Patent Document 1 below). In addition, there is a fact that SOD activity is low in cancer cells, and further, although a direct causal relationship between SOD and carcinogenesis is not clear, there is a report that when SOD or SOD-like substance is injected into cancer cells, proliferation is suppressed ( Non-Patent Document 1 page 64 below).

このSODの活動力は、加齢で減少し、個人差もある。このSODの活動力低下は、各種の成人病などの疾患の一因となり、低下したSODの活動力を補う一方法として、SODと同様な作用を有する抗酸化性組成物の摂取があげられる。安全で且つSOD作用(活性酸素濃度を減少させる作用のみならず、これに起因して生じると考えられる種々の病気の予防、改善の作用をも含む。)を有し、食品等に用いられるものがあれば、人の健康及び美容にとって非常に有用であり、その必要性は極めて大きい。
従来、このような観点から、生体内において安全な天然物を主成分としたものが日々研究されている。例えば、米糠・大豆発酵物に緑茶抽出エキスを添加した活性酸素抑制組成物(下記特許文献1)やグアバ抽出物から活性酸素抑制作用を有する抗酸化剤が開発されている(下記特許文献2)。
The activity of SOD decreases with age, and there are individual differences. This decrease in the activity of SOD contributes to various diseases such as adult diseases. One way to compensate for the decreased activity of SOD is to take an antioxidant composition having the same action as SOD. Safe and SOD action (including not only the action of reducing the active oxygen concentration but also the action of prevention and improvement of various diseases thought to be caused by this), and used for foods, etc. Is very useful for human health and beauty, and its need is extremely high.
Conventionally, from this point of view, researches on the basis of a safe natural product as a main component in a living body have been made every day. For example, an active oxygen inhibitory composition obtained by adding a green tea extract to a rice bran / soybean fermented product (Patent Document 1 below) and an antioxidant having an active oxygen inhibitory action have been developed from a guava extract (Patent Document 2 below). .

中野稔ら編著「活性酸素−生物での生成・消去・作用の分子機構」新装版2刷、共立出版株式会社発行Edited by Atsushi Nakano et al. “Reactive Oxygen-Molecular Mechanisms of Formation, Elimination, and Action in Biology”, 2nd edition, published by Kyoritsu Publishing Co., Ltd. 特開平6−284872号公報JP-A-6-284872 特開平5−246837号公報Japanese Patent Laid-Open No. 5-246837

しかし、近時の医薬品、化粧品、健康食品、健康補助食品等の分野における進歩は著しく、より優れた生体内抗酸化作用、活性酸素除去効果を奏する抗酸化性組成物の開発が望まれている。   However, recent advances in the fields of pharmaceuticals, cosmetics, health foods, health supplements, etc. are remarkable, and it is desired to develop an antioxidant composition that exhibits superior in vivo antioxidant action and active oxygen removal effect. .

本発明は、上記現状に鑑みてなされたものであり、従来にない高い生体内抗酸化作用と外用抗酸化作用を有する抗酸化用組成物を提供することを目的とする。   This invention is made | formed in view of the said present condition, and it aims at providing the composition for antioxidant which has the high in-vivo antioxidant action and external antioxidant action which were not before.

本発明は、以下に示す通りである。
<1>(1)グアバ抽出物と、(2)米糠類、大豆類及び炭素源を含む培地に納豆菌又は枯草菌を接種し、発酵培養して得られる米糠・大豆発酵物と、を含有する発酵組成物を含有することを特徴とする抗酸化用組成物
<2>上記グアバ抽出物が、グアバの葉を原料として抽出することにより得られたものである上記<1>記載の抗酸化用組成物。
The present invention is as follows.
<1> containing (1) guava extract, and (2) rice bran / soybean fermented product obtained by inoculating Bacillus natto or Bacillus subtilis into a medium containing rice bran, soybeans and a carbon source and fermented and cultured. An antioxidant composition comprising a fermentation composition.
<2> The antioxidant composition according to <1> , wherein the guava extract is obtained by extracting guava leaves as a raw material .

本発明における発酵組成物は、優れた抗酸化作用を有する。この抗酸化作用は、グアバ抽出物、又は米糠、大豆発酵物単独の場合の抗酸化作用に比較して大きく、相乗効果を有する。
また、本発明における発酵組成物において、上記微生物は細菌又は酵母とすることができ、優れた抗酸化作用を有する発酵物を得ることが可能である。
更に、本発明における発酵組成物において、上記微生物は納豆菌、枯草菌、或いはSaccharomyces属に属する酵母とすることができ、更に優れた抗酸化作用を有する発酵物を得ることができる。
また、本発明の抗酸化性組成物は、上記発酵物から容易に得ることができる。
The fermentation composition in the present invention has an excellent antioxidant effect. This antioxidant effect is large and has a synergistic effect compared to the antioxidant effect of guava extract, rice bran, and soybean fermented product alone.
Further, in the fermentation the composition of the present invention, the microorganism can be a bacterium or yeast, it is possible to obtain a fermented product having an excellent antioxidant effect.
Furthermore, in the fermentation composition of the present invention, the microorganism can be natto, Bacillus subtilis, or yeast belonging to the genus Saccharomyces, and a fermented product having a further excellent antioxidant action can be obtained.
Moreover, the antioxidant composition of this invention can be easily obtained from the said fermented material.

本発明の抗酸化用組成物は、(1)グアバ抽出物と、(2)米糠類、大豆類及び炭素源を含む培地に微生物を接種し、発酵培養して得られた米糠・大豆発酵物と、を含有する発酵組成物を含有することを特徴とする。 The antioxidant composition of the present invention comprises (1) a guava extract, and (2) a rice bran / soybean fermented product obtained by inoculating microorganisms into a medium containing rice bran, soybeans and a carbon source, followed by fermentation. And a fermentation composition containing:

上記「グアバ抽出物」とは、グアバを原料として抽出することにより得られるものである。ここで、上記「グアバ」は、バンジロウ或いは番石榴と呼ばれ、フトモモ科、バンジロウ属の植物で、学名をプジジウム グアヤバ エル(Psidium Guajava L)という。この「グアバ」というときには,グアバの葉、茎、花、根及び種子等の他の部位も含む。これらのうちで、グアバの葉が好ましく用いられる。また、上記グアバ抽出物には、グアバを原料として抽出することにより得られる抽出液を、タンナーゼ等の酵素を用いて酵素処理したものも含まれる。更に、上記グアバ抽出物は、抽出液を濾過したままの液でもよいし、これを濃縮した濃縮液でもよい。その他にも、凍結乾燥等の公知の方法により溶媒を除去した固形物や粉末化した粉末物でもよい。   The “guava extract” is obtained by extracting guava as a raw material. Here, the above-mentioned “guava” is called a banjiro or banshio tsumugi, and is a plant belonging to the genus Phylumaceae and the genus Vanjiro, and has a scientific name of Psidium Guajava L. The term “guava” includes other parts such as guava leaves, stems, flowers, roots and seeds. Of these, guava leaves are preferably used. The guava extract also includes an extract obtained by extracting guava as a raw material with an enzyme treatment using an enzyme such as tannase. Furthermore, the guava extract may be a liquid obtained by filtering the extract or a concentrated liquid obtained by concentrating the extract. In addition, a solid or powdered powder from which the solvent has been removed by a known method such as freeze-drying may be used.

このグアバ抽出物を得るための抽出方法、抽出条件については特に限定はない。例えば、原料であるグアバは未粉砕でも、粉砕したものでもよく、また、乾燥したものでもよく、乾燥前のものでもよい。抽出物の品質を維持できる限り、不純物除去等の前処理をしてもよい。また、抽出溶媒としては、水又は熱水の他、エタノール、酢酸エチル、n−ヘキサン等の有機溶媒や、これらの有機溶媒と水又は熱水との混合溶媒等を用いることができる。水又は熱水の温度は、通常、0〜100℃、好ましくは70〜100℃、更に好ましくは85〜95℃である。また、抽出の際の抽出溶媒のpHは通常3〜8、好ましくは4〜8、更に好ましくは5〜8である。pHがあまり高くなると、グアバ及びグアバ抽出物に含まれているポリフェノール類が不安定となることから好ましくない。   There are no particular limitations on the extraction method and extraction conditions for obtaining this guava extract. For example, the raw material guava may be unpulverized, pulverized, dried, or undried. As long as the quality of the extract can be maintained, pretreatment such as impurity removal may be performed. In addition to water or hot water, organic solvents such as ethanol, ethyl acetate, and n-hexane, mixed solvents of these organic solvents and water or hot water, and the like can be used as the extraction solvent. The temperature of water or hot water is usually 0 to 100 ° C, preferably 70 to 100 ° C, more preferably 85 to 95 ° C. Moreover, the pH of the extraction solvent at the time of extraction is 3-8 normally, Preferably it is 4-8, More preferably, it is 5-8. If the pH is too high, guava and the polyphenols contained in the guava extract become unstable, which is not preferable.

上記「米糠・大豆発酵物」とは、米糠類、大豆類及び炭素源を含む培地に微生物を接種し、発酵培養して得られるものである。上記「米糠類」とは、米胚芽、脱脂米胚芽、米糠、脱脂米糠等をいい、上記「大豆類」とは、脱脂大豆、キナ粉、大豆粉、大豆カス、これらの加水分解物等をいう。更に、上記「炭素源」としては、通常用いられる糖類等を使用でき、例えば、グルコース、デキストリン、乳糖及びデンプン等の1種又は2種以上を用いることができる。   The “fermented rice bran / soybean fermented product” is obtained by inoculating microorganisms into a medium containing rice bran, soybeans, and a carbon source, followed by fermentation. The “rice bran” refers to rice germ, defatted rice germ, rice bran, defatted rice bran, etc., and the “soybeans” refers to defatted soybean, quina flour, soybean flour, soybean meal, hydrolysates thereof, etc. Say. Furthermore, as the “carbon source”, saccharides or the like that are usually used can be used, and for example, one or more of glucose, dextrin, lactose, starch and the like can be used.

また、上記「培地」としては、それぞれの原料を含み、後述する微生物、特に納豆菌、枯草菌やSaccharomyces属に属する酵母が増殖できるものであれば特に制限はない。通常は液体培地であるが、固形培地であってもかまわない。   The “medium” is not particularly limited as long as it contains the respective raw materials and can grow microorganisms described later, in particular, Bacillus subtilis, Bacillus subtilis and yeasts belonging to the genus Saccharomyces. Usually, it is a liquid medium, but it may be a solid medium.

上記米糠・大豆発酵物を得るための上記「微生物」としては、通常は細菌や酵母が用いられる。この中で、納豆菌、枯草菌、或いはSaccharomyces属に属する酵母(Saccharomyces cerevisiae、Saccharomyces uvarum、Saccharomyces bayanus、Saccharomyces diastaticus及びSaccharomyces rouxii種等)が好ましく用いられる。これらのうちで細菌の1種及び2種以上を併用してもよく、または酵母の1種及び2種以上を併用してもよく、更に細菌及び酵母を併用しても良い。これらのうちで特に納豆菌が好適に用いられる。また、上記「納豆菌」、「枯草菌」及び「Saccharomyces属に属する酵母」は、市販されている一般的なものを用いることができる。しかし、自然的、又はニトロソグアニジン等の化学物質、X線、紫外線等により人為的変異手段により得られ、菌学的性質が変異した変異株であっても、抗酸化作用を有する発酵組成物を産出する性質を失わない限り利用することができる。   As the “microorganism” for obtaining the rice bran / soybean fermented product, bacteria and yeast are usually used. Among them, Bacillus natto, Bacillus subtilis, or yeasts belonging to the genus Saccharomyces (Saccharomyces cerevisiae, Saccharomyces uvarum, Saccharomyces bayanus, Saccharomyces diastatics, and Saccharomyces diastatics and Saccharomyces stachymus, and Saccharomyces diasticus) Among these, 1 type and 2 or more types of bacteria may be used in combination, 1 type and 2 or more types of yeast may be used in combination, and bacteria and yeast may be used in combination. Of these, Bacillus natto is particularly preferably used. Moreover, the commercially available general thing can be used for the said "natto bacteria", "Bacillus subtilis", and "yeast which belongs to Saccharomyces genus". However, natural or chemical substances such as nitrosoguanidine, X-rays, ultraviolet rays, etc. are obtained by artificial mutagenesis means, and even if the mutant strain has a mycological property mutated, a fermentation composition having an antioxidant action It can be used as long as it does not lose its properties.

上記米糠・大豆発酵物を得るための発酵培養条件については、発酵が行われる限り特に制限はない。通常、発酵培養は通気攪拌を行うことにより行われ、培養温度は40〜45℃程度であり、pHは7.5〜10、好ましくは8.0〜9.0である。培地のpHを調節する場合は、アルカリ剤として炭酸水素ナトリウム等を用いることができる。尚、培地原料としてはプロテアーゼを用いることができる。この場合は、大豆ペプチドを更に分解するので有用である。   The fermentation culture conditions for obtaining the rice bran / soybean fermented product are not particularly limited as long as fermentation is performed. Usually, fermentation culture is performed by aeration and agitation, the culture temperature is about 40 to 45 ° C., and the pH is 7.5 to 10, preferably 8.0 to 9.0. When adjusting the pH of the medium, sodium hydrogen carbonate or the like can be used as an alkaline agent. In addition, protease can be used as a medium raw material. In this case, the soybean peptide is further decomposed, which is useful.

本発明における発酵組成物は、抗酸化作用という効果を奏するとともに、天然素材を使用しているので、従来の合成素材と比較してより安全に抗酸化性組成物として利用することができる。抗酸化性組成物には、抗酸化性を阻害しない限り他の組成物を含ませることができる。この場合、含まれる発酵組成物の量(固形分換算、W/V)は、通常0.0001%以上、好ましくは0.0005〜5%、更に好ましくは0.001〜0.5%、最も好ましくは0.01〜0.05%である。本発明の抗酸化性組成物に含まれる発酵組成物の量が0.0001%未満では、抗酸化作用が減弱するので好ましくない。また、5%を超える量を添加しても、抗酸化作用は頭打ちとなるので、経済的に好ましくない。 Since the fermented composition in the present invention has an effect of antioxidation and uses a natural material, it can be used as an antioxidant composition more safely than a conventional synthetic material. The antioxidant composition can contain other compositions as long as the antioxidant properties are not inhibited. In this case, the amount of fermentation composition contained (in terms of solid content, W / V) is usually 0.0001% or more, preferably 0.0005 to 5%, more preferably 0.001 to 0.5%, most Preferably it is 0.01 to 0.05%. If the amount of the fermented composition contained in the antioxidant composition of the present invention is less than 0.0001%, the antioxidant action is reduced, which is not preferable. Further, even if an amount exceeding 5% is added, the antioxidant action reaches its peak, which is not economically preferable.

また、本発明の発酵組成物の形態については特に限定はない。通常は抽出物の種々の形態で用いられる。例えば、それぞれ培養して得られた培養発酵液を濾過したままの液でもよいし、これを脱色等の後処理をした液でもよいし、又はこれを濃縮した濃縮液でもよい。その他にも、凍結乾燥等の公知の方法により溶媒を除去した固形物や粉末化した粉末物でもよい。   Moreover, there is no limitation in particular about the form of the fermentation composition of this invention. Usually used in various forms of extract. For example, the culture fermentation liquid obtained by culturing each may be a filtered liquid, a post-processed liquid such as decolorized, or a concentrated liquid obtained by concentrating it. In addition, a solid or powdered powder from which the solvent has been removed by a known method such as freeze-drying may be used.

以下、実施例を挙げて本発明を具体的に説明する。
(1)グアバ抽出物及び発酵組成物の調整
<1>試料1(グアバ熱水抽出物)
乾燥グアバ葉粉砕末1kgを80℃の精製水50kgに2時間浸漬後、ガーゼで濾過し、さらに、濾過助剤としてパーライトを添加しフィルター(ADVANTEC 5A、90mm)にて濾過し、抽出液(以下、「グアバエキス」という)を得た。これを試料1とした。
<2>試料2(米糠、大豆発酵物)
米糠3.00kg、リン酸ナトリウム1.00kg、大豆ペプチド0.40kg、炭酸水素ナトリウム4.50kg、グルコース0.50kg、アルカリ性プロテアーゼ0.01kg、精製水50.00kgを混合した後、pH7.0に調整した培地で納豆菌(バチルス ナットウ)を42℃、48時間培養した後、該培養液を、圧搾、濾過、活性炭による脱色脱臭後、再度濾過することにより液状の発酵物を得た。これを試料2とした。
<3>試料3(混合液の調製)
上記<1>にて製造した抽出液(試料1)30gと、上記<2>にて製造した発酵物(試料2)970gとを混合し、試料3を得た。
Hereinafter, the present invention will be specifically described with reference to examples.
(1) Preparation of guava extract and fermentation composition
<1> Sample 1 (guava hot water extract)
1 kg of dried guava leaf pulverized powder is immersed in 50 kg of purified water at 80 ° C. for 2 hours, filtered with gauze, further added with pearlite as a filter aid, filtered with a filter (ADVANTEC 5A, 90 mm) , "Guava extract"). This was designated as Sample 1.
<2> Sample 2 (rice bran, fermented soybeans)
After mixing 3.00 kg of rice bran, 1.00 kg of sodium phosphate, 0.40 kg of soybean peptide, 4.50 kg of sodium bicarbonate, 0.50 kg of glucose, 0.01 kg of alkaline protease, and 50.00 kg of purified water, the pH was adjusted to 7.0. After culturing Bacillus natto (Bacillus natto) for 48 hours at 42 ° C. in the adjusted medium, the culture solution was pressed, filtered, decolored and deodorized with activated carbon, and then filtered again to obtain a liquid fermented product. This was designated as Sample 2.
<3> Sample 3 (Preparation of mixed solution)
30 g of the extract (sample 1) produced in the above <1> and 970 g of the fermented product (sample 2) produced in the above <2> were mixed to obtain a sample 3.

(2)DPPH(ジフェニルピクリルヒドラジル)フリーラジカル消去能測定法による抗酸化能の評価
測定試薬であるDPPH溶液として、0.5mM DPPHエタノール溶液20mL、0.1M Tris緩衝液(pH7・4)40mL、75%エタノール40mLにより調整する。測定試料は試料1〜試料5とする。試験管に各試料の20倍希釈の水溶液を100μL、DPPH溶液を4mL入れミキサにて混合、30分間放置後に分光光度計にて520nmでの吸光度測定を行ない、Trolox濃度換算した結果を表1に示す。
尚、Trolox濃度換算に用いる検量線は、0.2、0.4、0.6、0.8、1mMのTrolox30%エタノール水溶液を用いて、分光光度計にて520nmでの吸光度測定を行ない作成した。また、1μmol Trolox換算量を1unitとし、単位はunit/gで表示した。
(2) Evaluation of antioxidant ability by DPPH (diphenylpicrylhydrazyl) free radical scavenging ability measurement method As DPPH solution as a measurement reagent, 20 mL of 0.5 mM DPPH ethanol solution, 0.1 M Tris buffer (pH 7.4) Adjust with 40 mL, 40 mL of 75% ethanol. The measurement samples are Sample 1 to Sample 5. Add 100 μL of a 20-fold diluted aqueous solution of each sample to a test tube and mix 4 mL of DPPH solution with a mixer, leave it for 30 minutes, measure the absorbance at 520 nm with a spectrophotometer, and show the converted Trolox concentration in Table 1. Show.
The calibration curve used to convert the Trolox concentration was prepared by measuring the absorbance at 520 nm with a spectrophotometer using 0.2, 0.4, 0.6, 0.8, 1 mM Trolox 30% ethanol aqueous solution. did. Moreover, 1 micromol Trolox conversion amount was set to 1 unit, and the unit was displayed by unit / g.

Figure 0004387760
Figure 0004387760

(3)ニトロブルーテトラゾリウム(NBT)還元法によるSOD活性の評価。
測定キットとして和光純薬工業製の「SODテストワコー」を用い、O−とNBTとの反応に基づくジホルマザン形成の減少の程度を、分光光度計にて560nmでの吸光度測定を行ない、阻害率を求めることにより、試料中のSOD活性値を求めた。その結果を表1に示す。
(3) Evaluation of SOD activity by the nitro blue tetrazolium (NBT) reduction method.
Using “SOD Test Wako” manufactured by Wako Pure Chemical Industries as a measurement kit, the degree of reduction of diformazan formation based on the reaction between O 2 − and NBT was measured with a spectrophotometer at 560 nm, and the inhibition rate Was determined to determine the SOD activity value in the sample. The results are shown in Table 1.

(4)実施例の効果
表1によると、フリーラジカル消去能は、試料1(グアバ抽出液のみ)は14.9(unit/g)であり、試料2(米糠、大豆発酵物)は15.6(unit/g)である。これに対して,試料3(試料1と試料2との混合)は、21.3(unit/g)であり、試料1に対して約43%、試料2に対して約37%高い。従って、グアバ抽出液のみ又は米糠、大豆発酵物のみを用いたいずれの場合より高いため、グアバ抽出液と米糠、大豆発酵物を混合すると相乗効果を奏することが判る。
(4) Effects of Examples According to Table 1, the free radical scavenging ability is 14.9 (unit / g) for sample 1 (guava extract only) and 15.2 for sample 2 (rice bran, soybean fermented product). 6 (unit / g). On the other hand, the sample 3 (mixing of the sample 1 and the sample 2) is 21.3 (unit / g), which is about 43% higher than the sample 1 and about 37% higher than the sample 2. Therefore, since it is higher than any of the cases using only guava extract or only rice bran and soybean fermented product, it can be seen that a synergistic effect is obtained when guava extract, rice bran and soybean fermented product are mixed.

一方、SOD活性は、試料1(グアバ抽出物のみ)は42.3(%)であり、試料2(米糠、大豆発酵物)は56.7(%)である。これに対して,試料3(試料1と試料2との混合)は、76.8(%)であり、試料1に対して約82%高く、試料2に対して約36%高い。従って、グアバ抽出物のみ又は米糠、大豆発酵物のみを用いたいずれの場合より高いため、グアバ抽出液と米糠、大豆発酵物を混合すると相乗効果を奏することが判る。以上のことから、本発明の発酵物の抗酸化作用は、フリーラジカル消去能及びSOD活性の測定のいずれによっても、同様に高い抗酸化作用を有することが判る。   On the other hand, the SOD activity is 42.3 (%) for sample 1 (only guava extract) and 56.7 (%) for sample 2 (rice bran, fermented soybeans). On the other hand, Sample 3 (mixture of Sample 1 and Sample 2) is 76.8 (%), which is about 82% higher than Sample 1 and about 36% higher than Sample 2. Therefore, since it is higher than any of the cases using only guava extract or only rice bran and soybean fermented product, it can be seen that a synergistic effect is obtained when guava extract, rice bran and soybean fermented product are mixed. From the above, it can be seen that the antioxidant effect of the fermented product of the present invention has a similar high antioxidant effect by both measurement of free radical scavenging ability and SOD activity.

尚、本発明においては、上記具体的実施例に示すものに限られず、目的、用途に応じて本発明の範囲内で種々変更した実施例とすることができる。即ち、上記組成物の形態は、通常、水溶液若しくは原液等の液状であるが、これに限らず、この抽出物を吸液性粉末に含浸させた粉末品、造粒した造粒品、増量剤等他の粉末成分を配合した錠剤、又はマイクロカプセル等とすることができる。また、これらの水溶液、粉末品等を所定容器に充填してなる商品形態、またこれ単独で使用するか他剤(水溶液のもの、油性液のもの若しくは粉末を問わない。)に配合して使用するかについても特に限定されず、例えば、ポーション型でもよいし、他形状容器に充填してもよいし、粉末品をスティック状容器(袋)に充填したものでもよい。更に、従来の清涼飲料水、ドリンク剤、乳製品、油剤化製品等に配合、分散して使用してもよい。尚、この分散は油中水型、水中油型を問わない。また、他の栄養成分(例えば、各種ビタミン類、カルシウムイオン成分、鉄イオン成分等)、薬効成分、調味成分、匂い成分等を配合してもよい。これらのうち、特に水溶性成分が好ましい。均一に溶解した商品とすることができるからである。   In addition, in this invention, it can restrict to what is shown to the said specific Example, It can be set as the Example variously changed within the range of this invention according to the objective and the use. That is, the form of the above composition is usually a liquid such as an aqueous solution or a stock solution, but is not limited thereto, and a powder product obtained by impregnating the extract with a liquid absorbent powder, a granulated product obtained by granulation, and a bulking agent. It can be set as a tablet or a microcapsule etc. which mix | blended other powder components. Also, a product form in which these aqueous solutions, powders, etc. are filled in a predetermined container, or these may be used alone or mixed with other agents (whether aqueous solutions, oily liquids or powders). There is no particular limitation on whether or not to perform, for example, it may be a portion type, may be filled in a container of another shape, or may be a powder product filled in a stick-like container (bag). Furthermore, you may mix | blend and disperse | distribute and use for the conventional soft drink, a drink agent, a dairy product, an oil-ized product. In addition, this dispersion | distribution does not ask | require water-in-oil type and an oil-in-water type. Moreover, you may mix | blend other nutrient components (For example, various vitamins, a calcium ion component, an iron ion component, etc.), a medicinal component, a seasoning component, an odor component, etc. Of these, water-soluble components are particularly preferable. It is because it can be set as the product melt | dissolved uniformly.

以上のことから、本発明における発酵物は、優れた抗酸化作用を有して、これを含有する抗酸化性組成物は、医薬品、健康食品、健康補助食品、化粧品の分野に広く利用することができる。 From the above, the fermented product in the present invention has an excellent antioxidant action, and the antioxidant composition containing the same should be widely used in the fields of pharmaceuticals, health foods, health supplements, and cosmetics. Can do.

Claims (2)

(1)グアバ抽出物と、(2)米糠類、大豆類及び炭素源を含む培地に納豆菌又は枯草菌を接種し、発酵培養して得られる米糠・大豆発酵物と、を含有する発酵組成物を含有することを特徴とする抗酸化用組成物(1) A fermented composition containing a guava extract, and (2) a rice bran / soybean fermented product obtained by inoculating natto or Bacillus subtilis into a medium containing rice bran, soybeans and a carbon source and fermenting and culturing The composition for antioxidants containing the thing . 上記グアバ抽出物が、グアバの葉を原料として抽出することにより得られたものである請求項1記載の抗酸化用組成物。 The antioxidant composition according to claim 1 , wherein the guava extract is obtained by extracting guava leaves as a raw material .
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