JP5020134B2 - Food composition for improving sugar metabolism and / or food composition for reducing visceral fat - Google Patents
Food composition for improving sugar metabolism and / or food composition for reducing visceral fat Download PDFInfo
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- JP5020134B2 JP5020134B2 JP2008068217A JP2008068217A JP5020134B2 JP 5020134 B2 JP5020134 B2 JP 5020134B2 JP 2008068217 A JP2008068217 A JP 2008068217A JP 2008068217 A JP2008068217 A JP 2008068217A JP 5020134 B2 JP5020134 B2 JP 5020134B2
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- lactic acid
- acid bacteria
- bitter gourd
- fermentation
- food composition
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Description
本発明は、糖代謝改善食品組成物及び/又は内臓脂肪低減食品組成物並びに糖代謝改善剤及び/又は内臓脂肪低減剤に関し、より詳しくは、ゴーヤの乳酸菌醗酵物及びマグネシウム塩を含有する糖代謝改善食品組成物及び/又は内臓脂肪低減食品組成物並びに糖代謝改善剤及び/又は内臓脂肪低減剤に関する。 The present invention relates to a sugar metabolism-improving food composition and / or a visceral fat-reducing food composition, a sugar metabolism-improving agent and / or a visceral fat-reducing agent, and more particularly, a sugar metabolism containing a bitter gourd lactic acid bacteria fermentation product and a magnesium salt. The present invention relates to an improved food composition and / or a visceral fat reducing food composition and a sugar metabolism improving agent and / or a visceral fat reducing agent.
沖縄地方で一般的な食物であったゴーヤ(にがうり)は近年では日本全国で一般的な食物になりつつある。そして、ゴーヤ又はその抽出物についていろいろな生理活性が報告されている。例えば、高密度リポ蛋白コレステロールの血中濃度を増加させる作用(特許文献1)、ニガウリ油とニガウリ溶媒抽出物との組み合わせによる脂質代謝を改善する作用(特許文献2)、アンジオテンシン変換酵素阻害作用(特許文献3)、ニガウリ水製エキスによる血糖値上昇抑制作用(特許文献4)などが報告されている。 In recent years, bitter gourd, a common food in the Okinawa region, is becoming a common food throughout Japan. And various physiological activities are reported about bitter gourd or its extract. For example, the action of increasing the blood concentration of high-density lipoprotein cholesterol (Patent Document 1), the action of improving lipid metabolism by the combination of bitter gourd oil and bitter melon solvent extract (Patent Document 2), the angiotensin converting enzyme inhibitory action ( Patent Document 3), an action to suppress an increase in blood glucose level by an extract made of bitter gourd water (Patent Document 4) and the like have been reported.
また、ゴーヤに微生物を作用させることにより得られる醗酵物が知られており、例えば、醗酵液によるチロシナーゼ阻害作用、α−グルコシダーゼ阻害作用、リパーゼ阻害作用(特許文献5)、苦瓜の乾燥物を乳酸菌醗酵させた苦瓜茶(特許文献6)が報告されている。 In addition, fermented products obtained by allowing microorganisms to act on bitter gourd are known. For example, tyrosinase inhibitory action, α-glucosidase inhibitory action, lipase inhibitory action (Patent Document 5) by fermentation broth, lactic acid bacteria Fermented bitter tea (Patent Document 6) has been reported.
また、桑の葉のエキスにはアミラーゼ、グルコシダーゼ等の酵素を阻害する作用が知られ、食物の分解を抑制することによる血糖値の上昇を抑制することが知られている。
本発明は、抗糖尿病作用を有するといわれているゴーヤを乳酸菌で醗酵させ、マグネシウム塩と併用することによって、優れた糖代謝改善作用及び/又は内臓脂肪低減作用を得ることを目的とする。 An object of the present invention is to obtain an excellent sugar metabolism improving action and / or visceral fat reducing action by fermenting bitter gourd, which is said to have an antidiabetic action, with lactic acid bacteria and using it together with a magnesium salt.
本発明者は、上記従来技術の問題点に鑑み鋭意検討を重ねた結果、ゴーヤの乳酸菌醗酵物及びマグネシウム塩を併用することによって、血中の血糖値が低下することを見出し、本発明を完成させた。 As a result of intensive studies in view of the above-mentioned problems of the prior art, the present inventors have found that blood sugar levels in blood are lowered by using a bitter gourd lactic acid bacteria fermentation product and a magnesium salt together, and the present invention has been completed. I let you.
すなわち、本発明は、下記の糖代謝改善食品組成物及び/又は内臓脂肪低減食品組成物を提供するものである。
項1.
ゴーヤの乳酸菌醗酵物、及び
0.05〜7重量%のマグネシウム塩
を含有することを特徴とする食品組成物。
項2.
さらに桑の葉エキスを含有することを特徴とする請求項1に記載の食品組成物。
項3.
マグネシウム塩が、酸化マグネシウム、リン酸マグネシウム4水和物、リン酸マグネシウム5水和物、リン酸マグネシウム8水和物、塩化マグネシウム6水和物、水酸化マグネシウム及び炭酸マグネシウムからなる群より選択される少なくとも1種である、請求項1又は2に記載の食品組成物。
項4.
乳酸菌醗酵物が、ラクトバチルス・プランタラム、ラクトバチルス・ペントサス、ラクトバチルス・ブレビス及びペディオコッカス・ペントサスからなる群より選択される少なくとも1種の乳酸菌により醗酵されたものである、請求項1〜3のいずれかに記載の食品組成物。
項5.
桑の葉エキスが、熱水抽出物である、請求項2〜4のいずれかに記載の食品組成物。
That is, the present invention provides the following food composition for improving sugar metabolism and / or food composition for reducing visceral fat.
Item 1.
A food composition comprising a bitter gourd lactic acid bacterium fermentation product and 0.05 to 7% by weight of a magnesium salt.
Item 2.
Furthermore, a mulberry leaf extract is contained, The food composition of Claim 1 characterized by the above-mentioned.
Item 3.
The magnesium salt is selected from the group consisting of magnesium oxide, magnesium phosphate tetrahydrate, magnesium phosphate pentahydrate, magnesium phosphate octahydrate, magnesium chloride hexahydrate, magnesium hydroxide and magnesium carbonate. The food composition according to claim 1 or 2, which is at least one kind.
Item 4.
The lactic acid bacteria fermentation product is fermented by at least one lactic acid bacterium selected from the group consisting of Lactobacillus plantarum, Lactobacillus pentosus, Lactobacillus brevis and Pediococcus pentosus. 4. The food composition according to any one of 3.
Item 5.
The food composition according to any one of claims 2 to 4, wherein the mulberry leaf extract is a hot water extract.
また、本発明は、
ゴーヤの乳酸菌醗酵物、
0.05〜7重量%のマグネシウム塩、及び
桑の葉エキス
を含有する糖代謝改善及び/又は内臓脂肪低減用食品
を提供する。
さらに、当該糖代謝改善及び/又は内臓脂肪低減用食品は、
マグネシウム塩は、好ましくは、酸化マグネシウム、リン酸マグネシウム4水和物、リン酸マグネシウム5水和物、リン酸マグネシウム8水和物、塩化マグネシウム6水和物、水酸化マグネシウム及び炭酸マグネシウムからなる群より選択される少なくとも1種であり、
乳酸菌醗酵物は、好ましくは、ラクトバチルス・プランタラム、ラクトバチルス・ペントサス、ラクトバチルス・ブレビス及びペディオコッカス・ペントサスからなる群より選択される少なくとも1種の乳酸菌により醗酵されたものであり、
桑の葉エキスは、好ましくは、熱水抽出物である。
The present invention also provides:
Bitter gourd lactic acid bacteria fermentation product,
Provided is a food for improving sugar metabolism and / or reducing visceral fat containing 0.05 to 7% by weight of a magnesium salt and mulberry leaf extract.
Furthermore, the food for improving sugar metabolism and / or reducing visceral fat is:
The magnesium salt is preferably a group consisting of magnesium oxide, magnesium phosphate tetrahydrate, magnesium phosphate pentahydrate, magnesium phosphate octahydrate, magnesium chloride hexahydrate, magnesium hydroxide and magnesium carbonate. At least one selected from
The lactic acid bacteria fermentation product is preferably fermented with at least one lactic acid bacterium selected from the group consisting of Lactobacillus plantarum, Lactobacillus pentosus, Lactobacillus brevis and Pediococcus pentosus,
The mulberry leaf extract is preferably a hot water extract.
糖代謝改善とは、糖質の代謝不良を改善し、より正常な糖の代謝状態とすることである。例えば、インスリンの作用不足により起こる高血糖状態など、糖質がエネルギーとなる過程において糖質の代謝経路が正常に働かず、糖質の利用が阻害されることがあるが、代謝不良を改善し、糖質の利用を促進することである。糖代謝改善がなされると、食後の血糖値の上昇を抑制し、またできる限り早く血糖値を正常値まで低下させることができる。一方、糖質の代謝不良は慢性的な高血糖状態を引き起こし、慢性的な高血糖状態は全身の血管障害を起こし、さらに神経障害、網膜症などの合併症もきたす。したがって、糖代謝改善は、これらの血管障害、その合併症の予防又は改善に有用である。 The improvement of sugar metabolism is to improve the poor metabolism of carbohydrates to obtain a more normal sugar metabolism state. For example, the metabolic pathway of carbohydrates does not work normally in the process of carbohydrates becoming energy, such as hyperglycemia caused by insufficient insulin action, and the use of carbohydrates may be inhibited. It is to promote the use of carbohydrates. When the glucose metabolism is improved, an increase in blood glucose level after a meal can be suppressed, and the blood glucose level can be lowered to a normal level as soon as possible. On the other hand, poor metabolism of carbohydrates causes chronic hyperglycemia, which causes systemic vascular disorders and further complications such as neuropathy and retinopathy. Therefore, improved glucose metabolism is useful for preventing or improving these vascular disorders and their complications.
また、内臓脂肪低減とは、内臓脂肪(腸間膜脂肪)の蓄積量を低下させることである。内臓脂肪蓄積の結果として生ずる内臓脂肪型肥満は、糖・脂質代謝異常、高血圧、さらには心血管疾患を惹起するアディポサイトカイン(内分泌因子)産生異常の原因となる。このため、内臓脂肪の蓄積量低下は、これらの疾患の予防又は改善に有用である。 Visceral fat reduction is to reduce the amount of visceral fat (mesenteric fat) accumulated. Visceral fat-type obesity resulting from visceral fat accumulation causes abnormal sugar / lipid metabolism, hypertension, and abnormal production of adipocytokine (endocrine factor) that causes cardiovascular disease. For this reason, a decrease in the amount of visceral fat accumulated is useful for the prevention or improvement of these diseases.
本発明において、ゴーヤの乳酸菌醗酵物はゴーヤを乳酸菌で醗酵させて得られるものである。ゴーヤ(ニガウリ;Momordica charantia L.)は、ツルレイシと称されることもあり、熱帯アジア原産のウリ科に属する植物で、主に熱帯アジア、中国、沖縄県で栽培されており、主として果実が食用に供されている。ゴーヤの乳酸菌醗酵物は、ゴーヤを、必要に応じて醗酵に適した形状、例えばピューレ状、搾汁、ゴーヤ抽出液(ゴーヤ、ゴーヤ粉末、ゴーヤ乾燥物等を水等の抽出溶媒で抽出した液)、粉末等とし、必要に応じて水を加え、これに、乳酸菌を接種し、醗酵させることにより製造することができる。 In the present invention, bitter gourd lactic acid bacteria fermentation product is obtained by fermenting bitter gourd with lactic acid bacteria. Bitter melon (Momordica charantia L.), sometimes referred to as vine moth, is a plant belonging to the cucurbitaceae native to tropical Asia and is cultivated mainly in tropical Asia, China and Okinawa Prefecture, and the fruits are mainly edible It is offered to. The bitter gourd lactic acid bacteria fermented product is obtained by extracting bitter gourd into a shape suitable for fermentation, for example, puree, juice, bitter gourd extract (bitter gourd, bitter gourd powder, dried bitter gourd etc. with an extraction solvent such as water. ), Powder, etc., water can be added as necessary, and lactic acid bacteria can be inoculated and fermented.
本発明は、醗酵に先立ち、ゴーヤ由来の酵素失活を目的とした、通常ブランチングと呼ばれる加熱処理を含んでもよい。好ましくはブランチングよりも加熱条件が厳しい、ゴーヤ由来微生物を殺菌するための加熱処理工程を含むことが出来る。 Prior to fermentation, the present invention may include a heat treatment generally called blanching for the purpose of inactivation of bitter gourd-derived enzymes. Preferably, it can include a heat treatment step for sterilizing bitter gourd-derived microorganisms, which has more severe heating conditions than blanching.
加熱処理としては90℃以上、好ましくは95℃以上の熱水にゴーヤを浸漬する方法が例示される。処理時間は被処理物の大きさ、形状等により適宜設定することができ、例えば、被処理物が1〜10cm程度の細片状の場合では0.5〜10分、好ましくは1〜15分である。 Examples of the heat treatment include a method in which bitter gourd is immersed in hot water of 90 ° C. or higher, preferably 95 ° C. or higher. The treatment time can be appropriately set depending on the size, shape, etc. of the object to be treated. For example, in the case where the object to be treated has a strip shape of about 1 to 10 cm, it is 0.5 to 10 minutes, preferably 1 to 15 minutes. It is.
ゴーヤ由来の微生物のうち耐熱性をもつ芽胞形成細菌は、加熱処理しても生き残る場合がある。その場合であっても、これらは共通して耐酸性がなく乳酸醗酵によるpH4.6以下では増殖力が弱いため、防腐の観点から、乳酸菌醗酵物のpHが4.6以下になるまで醗酵させることが好ましい。さらに、醗酵フレーバーなどの品質が安定となるpH3.7〜4.0がより好ましい。 Among the microorganisms derived from bitter gourd, spore-forming bacteria having heat resistance may survive even when heat-treated. Even in that case, these have no acid resistance in common and have a low growth ability at pH 4.6 or less by lactic acid fermentation. Therefore, from the viewpoint of preserving, fermentation is performed until the pH of the lactic acid bacteria fermentation product becomes 4.6 or less. It is preferable. Furthermore, pH 3.7-4.0 from which quality, such as a fermentation flavor, becomes stable is more preferable.
ゴーヤに乳酸菌を接種する方法は特に制限されず、例えばゴーヤの粉末を溶解又は懸濁した水に菌体を混合する方法、上記の醗酵に適した形状にしたゴーヤに菌体を混合する方法、醗酵に適した形状のゴーヤを溶解又は懸濁した水に菌体を混合する方法、菌体を適当な液体培地、好ましくはMRSブロス又は2%酵母エキス添加還元脱脂乳培地で培養した培養液を醗酵に適した形状のゴーヤに接触させる方法や、凍結乾燥された乳酸菌粉末をふりかけて混合する方法などである。本発明では醗酵物に乳酸菌菌体が含まれていることが好ましい。 The method for inoculating bitter gourd with lactic acid bacteria is not particularly limited, for example, a method of mixing bacterial cells with water in which bitter gourd powder is dissolved or suspended, a method of mixing bacterial cells with bitter gourd in a shape suitable for the above fermentation, A method of mixing microbial cells in water in which bitter gourd with a shape suitable for fermentation is dissolved or suspended, a culture solution obtained by culturing microbial cells in a suitable liquid medium, preferably a reduced skim milk medium supplemented with MRS broth or 2% yeast extract These include a method of bringing into contact with bitter gourd having a shape suitable for fermentation, and a method of sprinkling and mixing freeze-dried lactic acid bacteria powder. In the present invention, it is preferable that the fermentation product contains lactic acid bacteria.
ゴーヤは全草、すなわち植物のどの部位でも使用でき、殊に果実の可食部を好ましく使用できる。ゴーヤの実を調理する場合、わたと種子は除かれることが多いが、本発明のゴーヤの乳酸菌醗酵物を調製する際に原料となるゴーヤはわたと種子を含むものが好ましい。また、わたと種子を含むゴーヤの使用は、わたと種子を取り除く工程を省略できる点でも、好ましい。 The bitter gourd can be used in the whole plant, that is, any part of the plant, and in particular, the edible part of the fruit can be preferably used. When cooked bitter gourd, cotton and seeds are often removed, but the bitter gourd used as a raw material when preparing the fermented bitter gourd lactic acid bacterium fermentation product of the present invention preferably contains cotton and seeds. The use of bitter gourd containing cotton and seeds is also preferable in that the step of removing cotton and seeds can be omitted.
乳酸菌としては、ロイコノストック属、ラクトバチルス属、ストレプトコッカス属、ビフィドバクテリウム属、エンテロコッカス属、ペディオコッカス属等に分類される乳酸菌が挙げられ、単独で用いてもよく、異なる2種以上の乳酸菌を組み合わせて用いてもよい。本発明で用いることができる乳酸菌の具体例としては、ロイコノストック・メセンテロイデス(Leuconostoc mesenteroides)、ラクトバチルス・プランタラム(Lactobacillus plantarum)、ラクトバチルス・ブレビス(Lactobacillus brevis)、ラクトバチルス・デルブロイキ(Lactobacillus delbrueckii(特にLactobacillus delbrueckii subsp. bulgaricus))、ラクトバチルス・ガッセリ(Lactobacillus gasseri)、ラクトバチルス・ラムノサス(Lactobacillus rhamnosus)、ラクトバチルス・アシドフィルス(Lactobacillus acidophilus)、ラクトバチルス・カゼイ(Lactobacillus casei)、ストレプトコッカス・サーモフィラス(Streptococcus thermophilus)、エンテロコッカス・フェカリス(Enterococcus faecalis)、エンテロコッカス・フェシウム(Enterococcus faecium)、ビフィドバクテリウム・ロンガム(Bifidobacterium longum)、ビフィドバクテリウム・ビフィダム(Bifidobacterium bifidum)、ビフィドバクテリウム・ラクティス(Bifidobacterium lactis)、バチルス・コアグランス(Bacillus coagulans)などが挙げられる。 Examples of lactic acid bacteria include lactic acid bacteria classified into genus Leuconostoc, genus Lactobacillus, genus Streptococcus, genus Bifidobacterium, genus Enterococcus, genus Pediococcus, etc., and may be used alone or two or more different types These lactic acid bacteria may be used in combination. Specific examples of lactic acid bacteria that can be used in the present invention include Leuconostoc mesenteroides, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus delbrueckii. (Especially Lactobacillus delbrueckii subsp. Bulgaricus), Lactobacillus gasseri, Lactobacillus rhamnosus, Lactobacillus acidophilus, Lactobacillus acidophilus, Lactobacillus casei (Lactobacillus casei) Streptococcus thermophilus, Enterococcus faecalis, Enterococcus faecium, Bifidobacterium longum (Bifidobacterium longum), Bifidobacterium bifidum, Bifidobacterium lactis, Bacillus coagulans and the like.
本発明では、醗酵させる素材としてゴーヤを用いているので、乳成分を要求しない乳酸菌、例えば漬物などで見られる乳酸菌を用いてもよい。そのような乳酸菌の具体例としては、ラクトバチルス・プランタラム(Lactobacillus plantarum)、ラクトバチルス・ペントサス(Lactobacillus pentosus)、ロイコノストック・メセンテロイデス(Leuconostoc mesenteroides)、エンテロコッカス・フェカリス(Enterococcus faecalis)、エンテロコッカス・フェシウム(Enterococcus faecium)、ラクトバチルス・ブレビス(Lactobacillus brevis)、ペディオコッカス・アシディラクティシ(Pediococcus acidilactici)、ペディオコッカス・ペントサス(Pediococcus pentosus)、ペディオコッカス・ハロフィラス(Pediococcus halophilus)などが挙げられる。 In the present invention, bitter gourd is used as a material to be fermented, so that lactic acid bacteria that do not require milk components, such as lactic acid bacteria found in pickles, may be used. Specific examples of such lactic acid bacteria include Lactobacillus plantarum, Lactobacillus pentosus, Leuconostoc mesenteroides, Enterococcus faecalis, Enterococcus faecalis, and Enterococcus faecalis. (Enterococcus faecium), Lactobacillus brevis, Pediococcus acidilactici, Pediococcus pentosus, Pediococcus halophilus, etc. .
好ましい乳酸菌は、ラクトバチルス・プランタラム、ラクトバチルス・ペントサス、ラクトバチルス・ブレビス、ペディオコッカス・ペントサスである。なかでも、ラクトバチルス・プランタラム、ラクトバチルス・ペントサスは醗酵時に気体を産生せず、醗酵力(乳酸産生量)や醗酵後の香味の点で優れているためより好ましく、ラクトバチルス・ペントサスが生産時に取り扱い易いため、最も好ましい。 Preferred lactic acid bacteria are Lactobacillus plantarum, Lactobacillus pentosus, Lactobacillus brevis, Pediococcus pentosus. Among them, Lactobacillus plantarum and Lactobacillus pentosus are more preferable because they do not produce gas during fermentation and are superior in terms of fermentation power (lactic acid production) and flavor after fermentation. It is most preferred because it is sometimes easy to handle.
醗酵過程において、ゴーヤ1gあたりに接種する乳酸菌菌体数は、1個であっても醗酵可能であるが、一般的には106個以上、好ましくは107〜109個である。醗酵過程では醗酵液のpHが徐々に低下する。本発明では上述のようにpHが4.6以下になるまで醗酵させることが好ましく、4.3以下がより好ましい。また、醗酵は、好気醗酵、嫌気醗酵のいずれでも可能であり、好ましくは嫌気醗酵である。好気醗酵の場合には撹拌醗酵よりも静置醗酵が好ましい。乳酸菌醗酵は、15℃〜45℃、好ましくは20℃〜40℃の温度で醗酵を開始することにより行うことができる。醗酵させるゴーヤが加熱処理により温度が高い場合にはその余熱を利用し、乳酸菌スターターを上記温度内で加えれば、乳酸醗酵を開始させることができる。外部から加熱することなく、加熱処理時の余熱を使って、室温よりも高い醗酵に適した温度で醗酵を開始し、室温の雰囲気中で醗酵を進行させ、徐々に品温を室温に近づけることにより、良好な醗酵フレーバーを有するゴーヤ乳酸菌醗酵物を得ることもできる。乳酸醗酵の時間は5時間〜72時間、好ましくは10時間〜36時間である。それ以上の醗酵時間では、乳酸菌以外の残存微生物が増殖して品質を劣化させることがあるため、出来るだけ短時間で終末酸度に達するように、接種される乳酸菌の菌種と菌数を選ぶ必要がある。良好な醗酵フレーバーを有するゴーヤ乳酸菌醗酵物を得るためには、緩やかに温度を低下させ、所定の醗酵時間内での醗酵開始から醗酵終了時の温度差が、1〜15℃が好ましく、2〜10℃がより好ましい。 In the fermentation process, the number of lactic acid bacteria inoculated per 1 g of bitter gourd can be fermented even if it is 1, but it is generally 10 6 or more, preferably 10 7 to 10 9 . In the fermentation process, the pH of the fermentation solution gradually decreases. In this invention, it is preferable to ferment until pH becomes 4.6 or less as mentioned above, and 4.3 or less is more preferable. Moreover, fermentation can be any of aerobic fermentation and anaerobic fermentation, preferably anaerobic fermentation. In the case of aerobic fermentation, stationary fermentation is preferable to stirring fermentation. Lactic acid bacteria fermentation can be performed by starting fermentation at the temperature of 15 to 45 degreeC, Preferably it is 20 to 40 degreeC. When the bitter gourd to be fermented has a high temperature by heat treatment, lactic acid fermentation can be started by utilizing the residual heat and adding the lactic acid bacteria starter within the above temperature. Start the fermentation at a temperature suitable for fermentation higher than room temperature using the remaining heat during the heat treatment without heating from the outside, and proceed the fermentation in an atmosphere at room temperature, gradually bringing the product temperature closer to room temperature Thus, a bitter gourd lactic acid bacteria fermentation product having a good fermentation flavor can be obtained. The lactic acid fermentation time is 5 hours to 72 hours, preferably 10 hours to 36 hours. If the fermentation time is longer than this, residual microorganisms other than lactic acid bacteria may grow and degrade the quality. Therefore, it is necessary to select the bacterial species and the number of bacteria to be inoculated so that the final acidity can be reached in as short a time as possible. There is. In order to obtain a bitter gourd lactic acid bacteria fermentation product having a good fermentation flavor, the temperature is gradually lowered, and the temperature difference from the start of fermentation within the predetermined fermentation time to the end of the fermentation is preferably 1 to 15 ° C., 2 10 ° C. is more preferable.
乳酸菌醗酵物は、上述のように菌体を含んでいることが好ましい。乳酸菌醗酵物に含まれる菌体の数としては乳酸菌醗酵物1グラム当たり107〜109個が好ましい。但し、菌体は死滅していてもかまわない。菌体を死滅させる方法としては、加熱、加熱乾燥、酸の添加等の方法がある。殺菌処理の例としては、90℃で10分間加熱するなどの加熱殺菌などが挙げられる。また、乳酸菌醗酵物は必要に応じて凍結乾燥、噴霧乾燥などの処理を施され、様々な形態とされうる。 It is preferable that the lactic acid bacteria fermented product contains microbial cells as described above. The number of cells contained in the lactic acid bacteria fermentation product is preferably 10 7 to 10 9 per gram of the lactic acid bacteria fermentation product. However, the cells may be dead. As a method for killing cells, there are methods such as heating, heat drying and acid addition. Examples of sterilization treatment include heat sterilization such as heating at 90 ° C. for 10 minutes. In addition, the lactic acid bacteria fermented product may be subjected to treatments such as freeze-drying and spray-drying as necessary, and may be in various forms.
本発明では、ゴーヤの乳酸菌醗酵物にマグネシウム塩を併用する。好ましくは、ゴーヤの乳酸菌醗酵物とマグネシウム塩と桑の葉エキスの3種類を併用する。 In the present invention, magnesium salt is used in combination with bitter gourd lactic acid bacteria fermentation products. Preferably, three kinds of bitter gourd lactic acid bacteria fermentation products, magnesium salt and mulberry leaf extract are used in combination.
本発明において、マグネシウム塩は、可食性のものが使用される。例えば、酸化マグネシウム、塩化マグネシウム、水酸化マグネシウム、炭酸マグネシウム、リン酸3マグネシウム、グルタミン酸マグネシウムが好ましく、さらには、酸化マグネシウム、リン酸3マグネシウムの4、5又は8水和物、塩化マグネシウムの6水和物、水酸化マグネシウム、炭酸マグネシウムが好ましく、酸化マグネシウムが最も好ましい。 In the present invention, an edible magnesium salt is used. For example, magnesium oxide, magnesium chloride, magnesium hydroxide, magnesium carbonate, 3 magnesium phosphate, and magnesium glutamate are preferable, and magnesium oxide, 4, 5 or 8 hydrates of 3 magnesium phosphate, and 6 water of magnesium chloride. A hydrate, magnesium hydroxide and magnesium carbonate are preferred, and magnesium oxide is most preferred.
桑の葉は、クワ科クワ属の植物の葉であり、カイコの餌にする以外にお茶としても古くから用いられている。本発明において桑の葉エキスは市販品を使用することができ、日本新薬株式会社、豊玉香料株式会社等から発売されている。桑の葉エキスは熱水抽出物が好ましい。例えば、桑の葉の生葉又は乾燥葉を細断し熱水中にて15分間以上抽出し、次いで濃縮及び乾燥処理して粉末状にしたものである。なお、本発明において桑の葉エキスは前記粉末状物だけでなく、乾燥せずに得られる濃縮液状物、濃縮せずに得られる液状抽出物等も使用できる。 Mulberry leaves are leaves of plants belonging to the genus Mulaceae and have long been used as tea in addition to feeding on silkworms. In the present invention, commercially available mulberry leaf extract can be used, and is marketed by Nippon Shinyaku Co., Ltd., Toyoda Fragrance Co., Ltd. and the like. The mulberry leaf extract is preferably a hot water extract. For example, raw or dried leaves of mulberry leaves are chopped and extracted in hot water for 15 minutes or longer, then concentrated and dried to form powder. In the present invention, as the mulberry leaf extract, not only the powdery product but also a concentrated liquid obtained without drying, a liquid extract obtained without concentration, and the like can be used.
本発明の糖代謝改善食品組成物及び/又は内臓脂肪低減食品組成物並びに糖代謝改善剤及び/又は内臓脂肪低減剤において、各成分の含有量は特に限定されるものではないが、例えば、ゴーヤの乳酸菌醗酵物の含有量は、醗酵後乾燥させたもの、すなわち乾燥固形分として0.01〜20重量%、好ましくは0.05〜10重量%、より好ましくは0.1〜4.0重量%であり、マグネシウム塩の含有量はマグネシウム量に換算して0.005〜5重量%、好ましくは0.01〜1重量%、より好ましくは0.06〜0.3重量%であり、桑の葉エキスの含有量は、乾燥固形分として0.005〜25重量%、好ましくは0.05〜2.0重量%である。また、桑の葉エキスは、マグネシウム1重量部に対して1〜5重量部配合するのが好ましく、1〜3重量部配合するのがより好ましい。 In the sugar metabolism improving food composition and / or visceral fat reducing food composition and the sugar metabolism improving agent and / or visceral fat reducing agent of the present invention, the content of each component is not particularly limited. The content of the lactic acid bacterium fermentation product is 0.01 to 20% by weight, preferably 0.05 to 10% by weight, more preferably 0.1 to 4.0% by weight as a dried solid content after fermentation. The content of magnesium salt is 0.005 to 5% by weight in terms of magnesium, preferably 0.01 to 1% by weight, more preferably 0.06 to 0.3% by weight. The content of the leaf extract is 0.005 to 25% by weight, preferably 0.05 to 2.0% by weight, as a dry solid content. Moreover, it is preferable to mix | blend 1-5 weight part of mulberry leaf extract with respect to 1 weight part of magnesium, and it is more preferable to mix | blend 1-3 weight part.
本発明の糖代謝改善食品組成物及び/又は内臓脂肪低減食品組成物並びに糖代謝改善剤及び/又は内臓脂肪低減剤は、ゴーヤの乳酸菌醗酵物、マグネシウム塩、桑の葉エキスに必要に応じて経口的に許容される担体などと組み合わせて、通常の方法により調製することができ、使用目的等に応じて、液剤、錠剤、顆粒剤、細粒剤、粉剤、タブレットなどの固形剤或いは当該液剤又は固形剤を封入したカプセル剤、口腔用スプレー、トローチ等の様々な形態で使用できる。好ましい製剤形態は錠剤、カプセル剤、飲料である。なお、乳酸醗酵処理により原料特有の青臭さが消去できることから、飲料として摂取するにあたり臭いの問題がない点も本発明の利点である。経口的に許容される担体としては、賦形剤、希釈剤等が挙げられる。また、糖代謝改善剤及び内臓脂肪低減剤は必要に応じて香料等の各種添加剤を含むこともできる。 The sugar metabolism-improving food composition and / or the visceral fat-reducing food composition and the sugar metabolism-improving agent and / or the visceral fat-reducing agent of the present invention are used as required for bitter gourd lactic acid bacteria fermentation products, magnesium salts, and mulberry leaf extract. It can be prepared by an ordinary method in combination with an orally acceptable carrier and the like, and depending on the purpose of use, etc., a solid agent such as liquid, tablet, granule, fine granule, powder, tablet or the liquid Or it can use with various forms, such as a capsule which enclosed the solid agent, an oral spray, and a troche. Preferred pharmaceutical forms are tablets, capsules and beverages. In addition, since the blue odor peculiar to a raw material can be erase | eliminated by a lactic-acid fermentation process, the point which does not have a problem of an odor in ingesting as a drink is also an advantage of this invention. Examples of orally acceptable carriers include excipients and diluents. In addition, the sugar metabolism improving agent and the visceral fat reducing agent can also contain various additives such as a fragrance, if necessary.
担体及び添加剤としては、例えば次の素材が挙げられる。
糖アルコール類(マルチトール、キシリトール、ソルビトール、エリスリトールなど)、乳糖、白糖、塩化ナトリウム、ブドウ糖、デンプン、炭酸塩類(炭酸カルシウムなど)、カオリン、結晶セルロース、ケイ酸、メチルセルロース、グリセリン、アルギン酸ナトリウム、アラビアゴム、タルク、リン酸塩類(リン酸一水素カルシウム、リン酸水素カルシウム、リン酸水素ナトリウム、リン酸二カリウム、リン酸二水素カリウム、リン酸二水素カルシウム、リン酸二水素ナトリウムなど)、硫酸カルシウム、乳酸カルシウム、カカオ脂等の賦形剤。単シロップ、ブドウ糖液、デンプン液、ゼラチン溶液等の粘度調整剤。ポリビニルアルコール、ポリビニルエーテル、ポリビニルピロリドン、クロスポリビニルピロリドン、ヒドロキシプロピルセルロース、低置換度ヒドロキシプロピルセルロース、ヒドロキシプロピルメチルセルロース、ヒドロキシエチルセルロース、カルボキシビニルポリマー、結晶セルロース、粉末セルロース、結晶セルロース・カルメロースナトリウム、カルボキシメチルセルロース、セラック、メチルセルロース、エチルセルロース、リン酸カリウム、アラビアゴム末、プルラン、ペクチン、デキストリン、トウモロコシデンプン、アルファー化デンプン、ヒドロキシプロピルスターチ、ゼラチン、キサンタンガム、カラギーナン、トラガント、トラガント末、マクロゴール等の結合剤。乾燥デンプン、アルギン酸ナトリウム、カンテン末、ラミナラン末、炭酸水素ナトリウム、炭酸カルシウム、ポリオキシエチレンソルビタン脂肪酸エステル類、ラウリル硫酸ナトリウム、ステアリン酸モノグリセリド、デンプン、乳糖等の崩壊剤。白糖、ステアリン酸、カカオバター、水素添加油等の崩壊抑制剤。第4級アンモニウム塩、ラウリル硫酸ナトリウム等の吸収促進剤。デンプン、乳糖、カオリン、ベントナイト、コロイド状ケイ酸等の吸着剤。精製タルク、ステアリン酸塩、ホウ酸末、ポリエチレングリコール等の滑沢剤。ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、酵素処理レシチン、酵素分解レシチン、サポニン等の乳化剤。アスコルビン酸、トコフェロール等の抗酸化剤。乳酸、クエン酸、グルコン酸、グルタミン酸等の酸味料。ビタミン類、アミノ酸類、乳酸塩、クエン酸塩、グルコン酸塩などの強化剤。二酸化ケイ素等の流動化剤。スクラロース、アセスルファムカリウム、アスパルテーム、グリシルリチン等の甘味料。ハッカ油、ユーカリ油、ケイヒ油、ウイキョウ油、チョウジ油、オレンジ油、レモン油、ローズ油、フルーツフレーバー、ミントフレーバー、ペパーミントパウダー、dl−メントール、l−メントール等の香料。ラクチュロース、ラフィノース、ラクトスクロース等のオリゴ糖類。酢酸ナトリウム等の製造用剤。
Examples of the carrier and additive include the following materials.
Sugar alcohols (such as maltitol, xylitol, sorbitol, erythritol), lactose, sucrose, sodium chloride, glucose, starch, carbonates (such as calcium carbonate), kaolin, crystalline cellulose, silicic acid, methylcellulose, glycerin, sodium alginate, Arabia Rubber, talc, phosphates (calcium monohydrogen phosphate, calcium hydrogen phosphate, sodium hydrogen phosphate, dipotassium phosphate, potassium dihydrogen phosphate, calcium dihydrogen phosphate, sodium dihydrogen phosphate, etc.), sulfuric acid Excipients such as calcium, calcium lactate and cocoa butter. Viscosity modifiers such as simple syrup, glucose solution, starch solution, gelatin solution. Polyvinyl alcohol, polyvinyl ether, polyvinylpyrrolidone, cross polyvinylpyrrolidone, hydroxypropylcellulose, low-substituted hydroxypropylcellulose, hydroxypropylmethylcellulose, hydroxyethylcellulose, carboxyvinyl polymer, crystalline cellulose, powdered cellulose, crystalline cellulose / carmellose sodium, carboxymethylcellulose , Shellac, methylcellulose, ethylcellulose, potassium phosphate, gum arabic powder, pullulan, pectin, dextrin, corn starch, pregelatinized starch, hydroxypropyl starch, gelatin, xanthan gum, carrageenan, tragacanth, tragacanth powder, macrogol and the like. Disintegrants such as dry starch, sodium alginate, agar powder, laminaran powder, sodium hydrogen carbonate, calcium carbonate, polyoxyethylene sorbitan fatty acid esters, sodium lauryl sulfate, monoglyceride stearate, starch, lactose and the like. Disintegration inhibitors such as sucrose, stearic acid, cocoa butter and hydrogenated oil. Absorption promoters such as quaternary ammonium salts and sodium lauryl sulfate. Adsorbents such as starch, lactose, kaolin, bentonite, colloidal silicic acid. Lubricants such as purified talc, stearate, boric acid powder, polyethylene glycol. Emulsifiers such as sucrose fatty acid ester, sorbitan fatty acid ester, enzyme-treated lecithin, enzyme-degraded lecithin, saponin. Antioxidants such as ascorbic acid and tocopherol. Acidulants such as lactic acid, citric acid, gluconic acid and glutamic acid. Strengthening agents such as vitamins, amino acids, lactate, citrate, gluconate. Fluidizing agent such as silicon dioxide. Sweeteners such as sucralose, acesulfame potassium, aspartame, glycyrrhizin. Fragrances such as mint oil, eucalyptus oil, cinnamon oil, fennel oil, clove oil, orange oil, lemon oil, rose oil, fruit flavor, mint flavor, peppermint powder, dl-menthol and l-menthol. Oligosaccharides such as lactulose, raffinose, lactosucrose. Manufacturing agent such as sodium acetate.
更に錠剤等の固形剤には必要に応じ通常の剤皮を施した錠剤、例えば糖衣錠、ゼラチン被包錠、腸溶被錠、フィルムコーティング錠、二重錠、多層錠等とすることができる。カプセル剤は乳酸菌醗酵乾燥物、マグネシウム塩、桑の葉エキス粉末等を上記で例示した各種の担体と混合し、硬質ゼラチンカプセル、軟質カプセル等に充填して調製される。液体製剤は水性又は油性の懸濁液、溶液、シロップ、エリキシル剤であってもよく、通常の担体、添加剤等を用いて常法に従い、調製することができる。本発明の糖代謝改善食品組成物及び/又は内臓脂肪低減食品組成物並びに糖代謝改善剤及び/又は内臓脂肪低減剤は、血糖降下作用だけでなくインスリン抵抗性の改善作用も有する。このため、本発明はインスリン抵抗性改善食品組成物又はインスリン抵抗性改善剤としても使用できる。また、本発明は糖代謝改善用、内臓脂肪低減用、血糖降下用、糖尿病予防又は治療用、又はインスリン抵抗性改善用の経口組成物、食品としての態様も包含しうる。したがって、本発明は前記経口組成物又は前記食品においてゴーヤの乳酸菌醗酵物及びマグネシウム塩を使用する方法、並びに、前記経口組成物の製造又は前記食品の製造にゴーヤの乳酸菌醗酵物及びマグネシウム塩を使用する方法を包含しうる。また、本発明は、糖尿病、メタボリックシンドロームなどの予防又は改善のための健康食品、機能性食品、特定保健用食品、栄養機能食品、病者用食品等の用途に用いることもできる。 Further, solid preparations such as tablets can be made into tablets with ordinary coatings as necessary, such as sugar-coated tablets, gelatin-encapsulated tablets, enteric-coated tablets, film-coated tablets, double tablets, multilayer tablets and the like. Capsules are prepared by mixing lactic acid bacteria fermentation dried product, magnesium salt, mulberry leaf extract powder and the like with various carriers exemplified above and filling them into hard gelatin capsules, soft capsules and the like. Liquid preparations may be aqueous or oily suspensions, solutions, syrups, elixirs, and can be prepared according to conventional methods using ordinary carriers, additives and the like. The food composition for improving sugar metabolism and / or the food composition for reducing visceral fat according to the present invention and the agent for improving sugar metabolism and / or the visceral fat reducing agent have not only a hypoglycemic action but also an action to improve insulin resistance. Therefore, the present invention can also be used as an insulin resistance improving food composition or an insulin resistance improving agent. In addition, the present invention can also include embodiments as an oral composition and food for improving glucose metabolism, reducing visceral fat, reducing blood sugar, preventing or treating diabetes, or improving insulin resistance. Therefore, the present invention uses a bitter gourd lactic acid bacteria fermentation product and magnesium salt in the oral composition or the food, and uses the bitter gourd lactic acid bacteria fermentation product and magnesium salt in the production of the oral composition or the food. Methods can be included. The present invention can also be used for health foods, functional foods, foods for specified health use, foods for functional nutrition, foods for sick people, etc. for prevention or improvement of diabetes, metabolic syndrome and the like.
また、本発明の摂取又は投与対象者のうち好ましいのは、糖尿病患者の他、血糖値の気になる者、糖尿病予備軍、血糖調整機能の低下した者(耐糖能異常者)、内臓脂肪蓄積者等の糖尿病リスクの高い者である。なお、内臓脂肪蓄積者とは、CT画像の内臓脂肪面積が男女とも100平方センチメートル以上の者、又は腹囲(へそ周り)が男性であれば85センチメートル以上の者、女性であれば90センチメートル以上の者である。糖代謝改善剤及び内臓脂肪低減剤は1日1回又は数回に分けて投与することができ、投与量は特に制限されないが、1〜800g、好ましくは2〜500gである。投与の時期は食前(好ましくは5分以内)、食間、食後(好ましくは5分以内)、食事中のいずれも可能であるが、好ましくは食事5分前〜食事5分後である。 In addition, among those who are ingested or administered according to the present invention, it is preferable that in addition to diabetic patients, those who are worried about blood glucose levels, diabetic reserve army, those who have impaired blood glucose control function (glucose intolerant), visceral fat accumulation Those who are at high risk for diabetes The visceral fat accumulator is a person who has a visceral fat area of 100 square centimeters or more for both men and women in CT images, or who is 85 centimeters or more if the abdominal circumference (navel) is male, and 90 centimeters or more for women. It is person of. The sugar metabolism improving agent and visceral fat reducing agent can be administered once or several times a day, and the dose is not particularly limited, but is 1 to 800 g, preferably 2 to 500 g. Administration can be performed before meals (preferably within 5 minutes), between meals, after meals (preferably within 5 minutes), or during meals, but preferably between 5 minutes before meals and 5 minutes after meals.
本発明は、ゴーヤの乳酸菌醗酵物とマグネシウム塩とを併用することによって、前記2成分を各々単独で使用した場合よりも血糖降下作用、糖代謝改善作用、血糖上昇抑制作用、内臓脂肪の減少作用、内臓脂肪の燃焼作用、内臓脂肪の蓄積量低下作用、メタボリックシンドローム予防又は改善作用、インスリン抵抗性改善作用が顕著に高いものである。 The present invention uses a bitter gourd lactic acid bacterium fermentation product and a magnesium salt to lower the blood glucose lowering effect, the glucose metabolism improving action, the blood sugar rise inhibiting action, and the visceral fat reducing action than when each of the two components is used alone. The visceral fat burning action, the visceral fat accumulation amount lowering action, the metabolic syndrome prevention or improving action, and the insulin resistance improving action are remarkably high.
以下、本発明を実施例等により、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。 EXAMPLES Hereinafter, although an Example etc. demonstrate this invention in detail, this invention is not limited to these.
<製造例1:ゴーヤピューレの乳酸菌醗酵物の調製>
ゴーヤの実を水で洗浄し、約5cmの厚さで輪切りにして、種子及びワタを取り除くことなく、95℃以上の湯浴中で10分間ブランチング処理した。ブランチング処理後、フードプロセッサーを用いて破砕し、ゴーヤ破砕物をメッシュサイズ0.5mmの篩を通すことにより粗い粒子を取り除いて、ゴーヤピューレを調製した。この段階の細菌数及び真菌数は、いずれも1グラム当たり300以下であった。破砕後の品温は約65℃であったので、放冷して乳酸醗酵に適した約30℃まで冷却した。
<Production Example 1: Preparation of fermented lactic acid bacteria of bitter gourd>
The bitter melon fruit was washed with water, cut into rings of about 5 cm, and blanched for 10 minutes in a hot water bath at 95 ° C. or higher without removing seeds and cotton. After the blanching treatment, crushing was performed using a food processor, and coarse particles were removed by passing the crushed bitter gourd through a sieve having a mesh size of 0.5 mm to prepare bitter gourd puree. The number of bacteria and fungi at this stage were both 300 or less per gram. Since the product temperature after crushing was about 65 ° C., the product was allowed to cool and cooled to about 30 ° C. suitable for lactic acid fermentation.
乳酸菌は、クリスチャン・ハンセン社より入手したラクトバチルス・ペントサス(Lactobacillus pentosus)の凍結乾燥粉末(商品名「Vege-Start 60」)を用いた。約30℃まで冷却したゴーヤピューレに乳酸菌凍結乾燥粉末を0.2重量%接種し、均一に混合した後、空気が入らないようした気密容器に充填し、密封した。この容器を30℃ふ卵器内にて静置し、徐々に温度を低下させながら醗酵させ(醗酵終点温度20〜25℃)、ゴーヤピューレの乳酸菌醗酵物を得た。
As the lactic acid bacteria, lyophilized powder (trade name “Vege-
醗酵時間の経過と滴定法により測定した乳酸酸度の上昇と、pHの変化のデータを表1に示す。 Table 1 shows the data of increase in lactic acid acidity and pH change measured by the passage of fermentation time and titration method.
乳酸酸度の上昇は、24時間で終末乳酸酸度に到達し、それ以上醗酵時間を延長しても乳酸酸度は上昇しなかった。pHの低下も、24時間で終末pHに到達し、それ以上醗酵時間を延長してもpHは低下しなかった。 The increase in lactic acid acidity reached the terminal lactic acid acidity in 24 hours, and even if the fermentation time was further extended, the lactic acid acidity did not increase. The decrease in pH also reached the final pH in 24 hours, and even if the fermentation time was extended further, the pH did not decrease.
なお、以下の各例では、48時間醗酵させたものを使用した。48時間醗酵で得られたゴーヤ乳酸菌醗酵物を以下「ゴーヤ乳酸菌醗酵物(A)」とする。また、このゴーヤ乳酸菌醗酵物(A)を凍結乾燥させたものを、「ゴーヤ乳酸菌醗酵物(B)」とする。ゴーヤ乳酸菌醗酵物(A)を100重量部とすると、凍結乾燥後の乾燥固形分(すなわち、ゴーヤ乳酸菌醗酵物(B))は5.7重量部であった。 In addition, in each following example, what was fermented for 48 hours was used. The bitter gourd lactic acid bacteria fermentation product obtained by fermentation for 48 hours is hereinafter referred to as “bitter gourd lactic acid bacteria fermented product (A)”. Moreover, what freeze-dried this bitter gourd lactic-acid-bacteria fermented product (A) is set as "bitter lactic-acid-bacteria fermented product (B)." Assuming 100 parts by weight of the bitter gourd lactic acid bacteria fermentation product (A), the dry solid content after freeze-drying (ie, the bitter gourd lactic acid bacteria fermented product (B)) was 5.7 parts by weight.
<製造例2:ゴーヤピューレの乳酸菌醗酵物の調整>
ゴーヤの実を水で洗浄し、約5cmの厚さで輪切りにして、種子及びワタを取り除くことなく、95℃以上の湯浴中で10分間ブランチング処理した。ブランチング処理後、家庭用ミキサーを用いて破砕し、ゴーヤピューレを調製した。品温が低下しないうちに、容量1リットルの透明樹脂製スタンディングパウチへ、その800gずつを充填した後、品温が30〜35℃になるように冷却した。別に理化学研究所微生物系統保存施設より入手したLactobacillus plantarum(JCM1149株)を、グルコース・酵母エキス培地で培養して調製した液状乳酸菌スターター16gを接種し、ヘッドスペースを出来るだけ少なくして、ヒートシーラーを用いて溶着密閉した。密閉後に手でパウチを揉んで内容物を適度に混合した後、そのパウチを30℃恒温器へ移して徐々に温度を低下させながら24時間乳酸発酵した(醗酵終点温度20〜25℃)。
<Manufacture example 2: Preparation of lactic acid bacteria fermentation product of bitter gourd>
The bitter melon fruit was washed with water, cut into rings of about 5 cm, and blanched for 10 minutes in a hot water bath at 95 ° C. or higher without removing seeds and cotton. After blanching treatment, bitter puree was prepared by crushing with a household mixer. Before the product temperature dropped, the transparent resin standing pouch having a capacity of 1 liter was filled with 800 g of each, and then cooled so that the product temperature was 30 to 35 ° C. Separately, Lactobacillus plantarum (JCM1149 strain) obtained from RIKEN Microbial System Preservation Facility is inoculated with 16 g of liquid lactic acid bacteria starter prepared by culturing in glucose / yeast extract medium, reducing the head space as much as possible, and using a heat sealer Used and sealed. After sealing, the contents were mixed appropriately by hand pouching, and then the pouch was transferred to a 30 ° C. incubator and lactic acid fermentation was carried out for 24 hours while gradually decreasing the temperature (fermentation end point temperature 20-25 ° C.).
出来上がったゴーヤ乳酸菌醗酵物は、凍結乾燥により水分を取り除いて乾燥品とした後、家庭用電動ミルによりさらに細かい粉末状に加工した。 The finished bitter gourd lactic acid bacteria fermentation product was processed into a finer powder by a household electric mill after removing moisture by freeze drying to obtain a dried product.
<試験例1:糖負荷試験1>
試験動物として、インスリン非依存性糖尿病を発症するWBN/Kobラットを各飼料に対し2匹ずつ計4匹を使用した。被検試料として次の2種の飼料を作成した。ラット用標準飼料1重量部と、製造例1で製造したゴーヤピューレ又は製造例1で製造したゴーヤ乳酸菌醗酵物(A)2.9重量部とを混合した。これに酸化マグネシウムを含んだマグネシウム塩を適量添加し、さらに混合した。これをラット飼料用の大きさに成形した後、オーブンで乾燥した。飼料1および2はマグネシウムを0.28重量%含有していた。それぞれの飼料の構成を示す。
<Test Example 1: Sugar tolerance test 1>
A total of 4 WBN / Kob rats that developed non-insulin-dependent diabetes were used as test animals, 2 for each feed. The following two types of feed were prepared as test samples. 1 part by weight of a standard feed for rats was mixed with 2.9 parts by weight of bitter gourd puree manufactured in Production Example 1 or bitter gourd lactic acid bacteria fermentation product (A) produced in Production Example 1. An appropriate amount of a magnesium salt containing magnesium oxide was added thereto and further mixed. This was formed into a size for rat feed and then dried in an oven. Feeds 1 and 2 contained 0.28% by weight of magnesium. The composition of each feed is shown.
・飼料1:ゴーヤピューレとマグネシウム塩を含んだ飼料
・飼料2:ゴーヤ乳酸菌醗酵物(A)とマグネシウム塩を含んだ飼料
・コントロール:ラット用標準飼料
2週連続で血糖値が250以上になったラット(40〜48週令で糖尿病状態の発症)に、飼料1または2のいずれか一の飼料を与え、自由摂食させた。5ヶ月摂食したところで次の糖負荷試験を実施した。それぞれのラットを18時間、飼料摂食を中断し空腹状態を作った。グルコース20gを精製水100mLに溶解して糖液を調製した。ラット体重1gあたりグルコース2mgとなる量の糖液を経口投与した。投与直前、投与後30、60、90、120、180分後に尾静脈を切刺し出血させて採血し、小型血糖測定器グルテストPROR(株式会社三和化学研究所製)により血糖値を測定した。結果を図1に示す。なお、グラフは2匹の平均値をプロットして作成した。
・ Feed 1: feed containing bitter gourd puree and magnesium salt ・ Feed 2: feed containing bitter gourd lactic acid bacteria fermented product (A) and magnesium salt ・ Control: standard diet for rats Blood glucose level increased to 250 or more for 2 consecutive weeks Rats (onset of diabetes at 40-48 weeks of age) were fed either diet 1 or 2 and were allowed to eat ad libitum. The following glucose tolerance test was performed after eating for 5 months. Each rat was hungered for 18 hours by stopping food intake. A sugar solution was prepared by dissolving 20 g of glucose in 100 mL of purified water. A sugar solution in an amount of 2 mg glucose per 1 g rat body weight was orally administered. Immediately before administration and 30, 60, 90, 120, 180 minutes after administration, the tail vein was punctured and bled to collect blood, and the blood glucose level was measured with a small blood glucose meter Glutest PROR (manufactured by Sanwa Chemical Laboratory Co., Ltd.). The results are shown in FIG. The graph was created by plotting the average value of two animals.
図1に示すように、飼料2は飼料1およびコントロールと比較して血糖値上昇を明らかに抑制し、糖代謝を改善させることが確認された。 As shown in FIG. 1, it was confirmed that the feed 2 clearly suppressed an increase in blood glucose level and improved glucose metabolism compared to the feed 1 and the control.
<試験例2:糖負荷試験2>
試験動物として、インスリン非依存性糖尿病を発症するWBN/Kobラットを各飼料に対し7匹ずつ計28匹を使用した。飼料の作成は試験例1と同様に行った。なお、ゴーヤ乳酸菌醗酵物は製造例1で製造したゴーヤ乳酸菌醗酵物(A)を用いた。桑の葉エキスは、日本新薬株式会社から購入したものを用いた。各群には被検試料として下記の飼料を摂取させた。
<Test Example 2: Sugar tolerance test 2>
A total of 28 WBN / Kob rats that developed non-insulin-dependent diabetes were used as test animals, 7 for each feed. The feed was prepared in the same manner as in Test Example 1. In addition, the bitter gourd lactic acid bacteria fermented product used the bitter gourd lactic acid bacteria fermented product (A) manufactured by the manufacture example 1. FIG. The mulberry leaf extract used was purchased from Nippon Shinyaku Co., Ltd. Each group received the following feed as a test sample.
なお、マグネシウムは必須元素であり、全く摂取しないと欠乏症になる。そこで、コントロールにも欠乏症防止のための最低量と考えられた、0.015重量%を配合した。 Magnesium is an essential element, and deficiency will occur if not consumed at all. Therefore, 0.015% by weight, which is considered to be the minimum amount for preventing deficiency, was added to the control.
・コントロール:ラット用マグネシウム調整標準飼料(マグネシウムとして0.015重量%を含む)
・飼料a(ゴーヤ群):コントロール食とゴーヤ乳酸菌醗酵物(A)を1:1の割合で配合したもの
・飼料b(ゴーヤ+Mg群):マグネシウムの配合量が0.3重量%になるように、飼料aに酸化マグネシウムを加えたもの
・飼料c(ゴーヤ+Mg+桑の葉エキス群):桑の葉エキスの配合量が1.2重量%になるように、飼料bに桑の葉エキスを加えたもの
・ Control: Magnesium-adjusted standard diet for rats (contains 0.015 wt% as magnesium)
-Feed a (bitter gourd group): Control food and bitter gourd lactic acid bacteria fermented product (A) blended at a ratio of 1: 1-Feed b (bitter gourd + Mg group): Magnesium content should be 0.3 wt% And feed a with magnesium oxide added ・ Feed c (bitter gourd + Mg + mulberry leaf extract group): Mulberry leaf extract was added to feed b so that the amount of mulberry leaf extract was 1.2% by weight. Added
膵臓に炎症を発症した、16〜18週齢のラットに、上記4種のいずれか一の飼料を与え、自由摂食させた。1ヶ月摂食したところで次の糖負荷試験を実施した。それぞれのラットを18時間、飼料摂食を中断し空腹状態を作った。グルコース20gを精製水100mLに溶解して糖液を調製した。ラット体重1gあたりグルコース2mgとなる量の糖液を経口投与した。投与直前(0分)、投与後60、120、180分後に尾静脈を切刺し出血させて採血し、小型血糖測定器グルテストPROR(株式会社三和化学研究所製)により血糖値を測定した。結果を図2に示す。なお、グラフは7匹の平均値をプロットして作成した。 Rats aged 16 to 18 weeks that developed inflammation in the pancreas were fed any one of the four diets and allowed to eat freely. The following glucose tolerance test was performed after eating for one month. Each rat was hungered for 18 hours by stopping food intake. A sugar solution was prepared by dissolving 20 g of glucose in 100 mL of purified water. A sugar solution in an amount of 2 mg glucose per 1 g rat body weight was orally administered. Immediately before administration (0 minutes), 60, 120, and 180 minutes after administration, the tail vein was punctured and bled to collect blood, and the blood glucose level was measured with a small blood glucose meter Glutest PROR (manufactured by Sanwa Chemical Laboratory Co., Ltd.). The results are shown in FIG. The graph was created by plotting the average value of 7 animals.
図2に示すように、飼料b及び飼料cは、コントロール及び飼料aと比較して、血糖値上昇を有意に抑制し、糖代謝を改善させることが確認された。さらに、飼料cは飼料bに比べて血糖値上昇抑制効果が高く、糖代謝改善能が優れていることも確認された。 As shown in FIG. 2, it was confirmed that feed b and feed c significantly suppressed an increase in blood glucose level and improved glucose metabolism compared to control and feed a. Furthermore, it was confirmed that feed c had a higher blood glucose level inhibitory effect than feed b and was excellent in glucose metabolism improving ability.
すなわち、ゴーヤ乳酸菌醗酵物及びマグネシウム塩、あるいはゴーヤ乳酸菌醗酵物、マグネシウム塩及び桑の葉エキスを摂取すれば、標準食あるいはゴーヤ乳酸菌醗酵物のみを摂取するときに比べ、糖代謝を改善できることがわかった。また、ゴーヤ乳酸菌醗酵物及びマグネシウム塩を摂取するのに比べ、これらに併せて桑の葉エキスも摂取する方が、より高い糖代謝改善効果を得られることもわかった。 That is, it can be seen that ingestion of bitter gourd lactic acid bacteria fermented product and magnesium salt, or bitter gourd lactic acid bacteria fermented product, magnesium salt and mulberry leaf extract can improve sugar metabolism compared to ingesting only standard food or bitter gourd lactic acid bacteria fermented product. It was. In addition, it was also found that ingesting mulberry leaf extract in combination with these ingestion of bitter gourd lactic acid bacteria fermented product and magnesium salt can provide a higher effect of improving sugar metabolism.
<試験例3:内臓脂肪の測定>
試験例1のラットをさらに継続して飼料を摂食させて、試験1の飼料摂食開始から42週経過したところで解剖し、体重、内臓脂肪量、体重1kgあたりの内臓脂肪量を測定した。結果を表2に示す。なお、数値は平均値である。
<Test Example 3: Measurement of visceral fat>
The rats of Test Example 1 were further fed with food and dissected after 42 weeks from the start of food intake in Test 1, and body weight, visceral fat mass, and visceral fat mass per kg body weight were measured. The results are shown in Table 2. In addition, a numerical value is an average value.
飼料2を摂食したラットは飼料1を摂食したラットと比較して明らかに内臓脂肪量が少なかった。 Rats fed diet 2 clearly had less visceral fat than rats fed diet 1.
<実施例1>
製造例1で調製したゴーヤ乳酸菌醗酵物(A)を用いて、次に示す組成のゼリーを調製した。各成分を混合後98℃以上で寒天を溶解して、混合し、流水中で冷却し固めた。このゼリー100g中には、乳酸菌醗酵物(A)40gとマグネシウム290mgが含有される。
<Example 1>
Using the bitter gourd lactic acid bacteria fermentation product (A) prepared in Production Example 1, a jelly having the following composition was prepared. After mixing each component, the agar was dissolved at 98 ° C. or higher, mixed, cooled in flowing water and solidified. In 100 g of this jelly, 40 g of lactic acid bacteria fermentation product (A) and 290 mg of magnesium are contained.
成分 配合量(重量%)
ゴーヤ乳酸菌醗酵物(A) 40.00
酸化マグネシウム 0.50
りんご濃縮混濁果汁1/4 10.00
ラクチュロースシロップ(純度50%) 1.00
クエン酸無水 1.80
スクラロース 0.01
香料 0.15
寒天 0.80
精製水 45.74
合計 100.00
Ingredient Amount (wt%)
Bitter lactic acid bacteria fermentation product (A) 40.00
Magnesium oxide 0.50
Apple concentrated turbid juice 1/4 10.00
Lactulose syrup (
Citric anhydride 1.80
Sucralose 0.01
Fragrance 0.15
Agar 0.80
Purified water 45.74
Total 100.00
<実施例2>
製造例1で調製したゴーヤ乳酸菌醗酵物(A)を用いて、次に示す飲料を調製した。桑の葉エキスは日本新薬株式会社製を使用した。各成分を混合した後、95℃以上で2分間の加熱殺菌を行い、その200gを85℃以上の温度で密栓できる瓶に充填・巻き締めし、流水中で冷却した。この飲料200g中には、ゴーヤ乳酸菌醗酵物(A)50g、マグネシウム116mg、桑の葉エキス260mgが含有される。
<Example 2>
Using the bitter gourd lactic acid bacteria fermentation product (A) prepared in Production Example 1, the following beverage was prepared. Mulberry leaf extract manufactured by Nippon Shinyaku Co., Ltd. was used. After mixing each component, it heat-sterilized at 95 degreeC or more for 2 minutes, The 200g was filled and wound in the bottle which can be sealed at the temperature of 85 degreeC or more, and it cooled in running water. 200 g of this beverage contains 50 g of bitter gourd lactic acid bacteria fermentation product (A), 116 mg of magnesium, and 260 mg of mulberry leaf extract.
成分 配合量(重量%)
ゴーヤ乳酸菌醗酵物(A) 25.00
酸化マグネシウム 0.10
りんご濃縮混濁果汁1/4 5.00
レモン濃縮混濁果汁400GPL 1.80
ラクチュロースシロップ50% 0.50
スクラロース 0.01
桑の葉エキス粉末 0.13
精製水 残部
合計 100.00
Ingredient Amount (wt%)
Bitter lactic acid bacteria fermentation product (A) 25.00
Magnesium oxide 0.10
Apple concentrated turbid juice 1/4 5.00
Lemon concentrated turbid juice 400GPL 1.80
Sucralose 0.01
Mulberry leaf extract powder 0.13
Purified water balance Total 100.00
<実施例3>
製造例1で調製したゴーヤ乳酸菌醗酵物(B)を、電動ミルで粉砕して乳酸菌醗酵物の粉末を調製した。本粉末を用いて次に示す組成の粉末飲料を調製した。各成分をV型混合機で10分間均一混合し、その3.0gずつをパウチ容器に充填密封し、粉末飲料製品とした。本品は、1パウチ3.0gを水200mlに分散溶解して飲用する。
<Example 3>
The bitter gourd lactic acid bacteria fermentation product (B) prepared in Production Example 1 was pulverized with an electric mill to prepare a powder of lactic acid bacteria fermentation product. Using this powder, a powder beverage having the following composition was prepared. Each component was uniformly mixed for 10 minutes with a V-type mixer, and 3.0 g of each was filled and sealed in a pouch container to obtain a powdered beverage product. This product is drunk by dissolving 3.0g of 1 pouch in 200ml of water.
成分 配合量(重量%)
難消化性デキストリン 80.0
ゴーヤ乳酸菌醗酵物(B)粉末 5.0
ラクチュロース(純度97%) 7.0
酸化マグネシウム 1.0
桑の葉エキス粉末 1.0
粉末香料 2.0
クエン酸無水 2.0
キサンタンガム 1.8
スクラロース 0.2
合計 100.0
Ingredient Amount (wt%)
Indigestible dextrin 80.0
Bitter lactic acid bacteria fermentation product (B) powder 5.0
Lactulose (purity 97%) 7.0
Magnesium oxide 1.0
Mulberry leaf extract powder 1.0
Powder flavor 2.0
Citric anhydride 2.0
Xanthan gum 1.8
Sucralose 0.2
Total 100.0
<実施例4>
製造例2により得られたゴーヤ乳酸菌醗酵物の粉末を用いて次に示す組成のタブレット状のサプリメントを調整した。全ての原料を流動層増粒機によって顆粒状にした後、ロータリー式打錠機を用いてタブレットに加工した。
<Example 4>
Using the powder of bitter gourd lactic acid bacteria fermentation product obtained in Production Example 2, a tablet-shaped supplement having the following composition was prepared. All raw materials were granulated with a fluidized bed granulator and then processed into tablets using a rotary tableting machine.
成分 配合量(重量%)
粉末マルチトール 67.5
ゴーヤ乳酸醗酵物粉末 20.0
水酸化マグネシウム 5.0
桑の葉エキス 6.0
ショ糖脂肪酸エステル 1.5
合計 100.0
Ingredient Amount (wt%)
Powdered maltitol 67.5
Bitter lactic acid fermentation powder 20.0
Magnesium hydroxide 5.0
Mulberry leaf extract 6.0
Sucrose fatty acid ester 1.5
Total 100.0
本発明は、血糖を低下させるための技術分野、血糖の上昇を抑制させるための技術分野、糖尿病の予防又は治療分野などにおいて利用できる。 INDUSTRIAL APPLICABILITY The present invention can be used in the technical field for reducing blood sugar, the technical field for suppressing the increase in blood sugar, the prevention or treatment of diabetes, and the like.
Claims (5)
0.05〜7重量%の酸化マグネシウム
を含有することを特徴とする食品組成物。 A food composition comprising a bitter gourd lactic acid bacterium fermentation product and 0.05 to 7% by weight of magnesium oxide.
0.05〜7重量%の酸化マグネシウム0.05-7 wt% magnesium oxide
を含有することを特徴とする血中糖代謝改善剤。An agent for improving blood glucose metabolism, comprising:
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