JP5138330B2 - Processed products of makomotake - Google Patents

Description

  The present invention relates to a fermented processed product of makomotake, or a cosmetic, food, medicine, etc. containing the extract thereof.

  In recent years, free radicals and active oxygen have been taken up as factors that oxidize biological components, and their adverse effects have become a problem. It is said that free radicals and active oxygen are generated in the body and decompose or crosslink biological tissues such as collagen, and oxidize fats and oils to form lipid peroxides that damage cells. Such a disorder is considered to cause aging such as skin wrinkles and a decrease in tension, and a method of removing free radicals and active oxygen is known as one of methods for preventing aging. Conventionally, ascorbic acid, tocopherol, BHT (3,5-tert-butyl-4-hydroxytoluene) or the like has been used as an antioxidant, and superoxide dismutase (SOD) or the like has been used as an active oxygen scavenger.

  However, ascorbic acid and SOD are unstable, difficult to formulate, and tocopherol is not effective enough. Moreover, since BHT etc. which are synthetic compounds have a problem in safety | security and there exists a restriction | limiting in compounding quantity, it is not a chemical synthetic product but the natural raw material which is stable and has few side effects is desired.

  One of the important factors of hypertension is the renin-angiotensin system that plays a role in increasing blood pressure. Angiotensin converting enzyme (ACE) plays a central role in the renin-angiotensin system. ACE is an enzyme that converts inactive angiotensin I into active angiotensin II, which has a high blood pressure increasing action. Therefore, it is possible to suppress an increase in blood pressure by inhibiting the ACE activity. Recently, attempts have been made to regulate the renin-angiotensin system to inhibit hypertension by inhibiting the activity of ACE.

  As such substances having ACE activity inhibition, L-proline derivatives such as captopril are known as synthetic compounds, and snake venom-derived bradykinin enhancing factors are derived from natural products. Of these, captopril has already been put to practical use as an oral antihypertensive agent, but may cause side effects such as allergic symptoms, headache, dizziness, and lightheadedness.

Cosmetics are known as those using the extract of Makomotake (Patent Document 1), and as foods and drinks, they are applied to compositions for inhibiting osteoclast differentiation and proliferation (Patent Document 2).
JP-A-4-120009 JP 2006-193452 A

  However, in these examinations, the antioxidant action and the ACE inhibitory action have not been reported, and it is not known that a superior effect can be obtained by fermentation treatment of makomotake.

  In view of the above, an object of the present invention is to provide a fermented processed product of makomotake that has high safety and stability, and has a superior antioxidant action and ACE inhibitory action.

  Under such circumstances, as a result of intensive studies, the present inventors have conducted fermentation treatment on makomotake, which has superior antioxidant action (free radical scavenging removal action) and antihypertensive action than those not subjected to fermentation treatment ( It has been found that it has an ACE inhibitory action), and the present invention has been completed.

  Therefore, this invention provides the antioxidant and hypertension inhibitor containing the fermentation processed product of Momotake, and its extract.

  The makomotake used in the present invention is a fungal gill that is formed at the base of the stem by infesting the stem part of makomo (scientific name: ZIZANIA LATIFOLIA) with a kind of fungus (scientific name: USTILAGO ESCULENTA). This fungus can be classified into two types, depending on the degree of formation of the spore layer. Macomo's fungi grown and grown in China and Taiwan are of the type of Makotake, which is extremely enlarged and looks like “bamboo shoots”. This fungus is used as an edible or medicinal product as a vegetable. In Japan, makomotake is also cultivated and can be easily obtained.

  The fermented product of Momotake used in the present invention is characterized in that raw Momotake is frozen and then thawed, and the fermentation process is carried out with the fungus Momotake itself. As freezing conditions, it is only necessary to freeze at 0 ° C. or lower, and it is preferable to freeze at −20 ° C. to 0 ° C. The melting condition may be a temperature at which ice melts, and it may be heated at room temperature or warm. As fermentation conditions, it is preferable to ferment under the temperature conditions of 10 to 80 ° C., preferably 20 to 60 ° C. The heating time at this time is 10 hours or more, preferably 15 to 48 hours. When heated for more than 48 hours, the enhancement of the effect is hardly recognized and it is uneconomical. As the above fermentation treatment method, the plant body of makomotake may be used as it is, or it may be made into slices, may be chopped or chopped through a mixer, and is appropriately determined in consideration of fermentation efficiency. It can be carried out. Furthermore, it is preferable to heat-dry the fermented material of the makomotake of the present invention in addition to the above fermented treatment. As heating temperature, 50 to 150 degreeC is preferable and 60 to 120 degreeC is the most preferable. The heating time is preferably 1 hour to 48 hours, and most preferably 6 hours to 24 hours.

  The extract of the fermentation product of Momotake used in the present invention is extracted from the fermentation treatment of Momotake with a solvent. The extraction method is not particularly limited, and for example, it may be a heat extraction or a room temperature extraction.

  Examples of the solvent to be extracted include water, lower alcohols (methanol, ethanol, 1-propanol, 2-propanol, 1-butanol, 2-butanol, etc.), liquid polyhydric alcohols (1,3-butylene glycol, propylene glycol). , Glycerin, etc.), ketones (acetone, methyl ethyl ketone, etc.), acetonitrile, esters (ethyl acetate, butyl acetate, etc.), hydrocarbons (hexane, heptane, liquid paraffin, etc.), ethers (ethyl ether, tetrahydrofuran, propyl ether) Etc.). Water, ethanol, 1,3-butylene glycol and propylene glycol are preferable. These solvents may be used alone or in combination of two or more.

  The extract may be used as it is, or may be used after concentration, dilution and filtration treatment, decolorization with activated carbon, deodorization treatment, or the like, if necessary. Further, the extracted solution may be subjected to a treatment such as concentration to dryness, spray drying, freeze drying, etc., and used as a dried product.

  The antioxidant and antihypertensive agent of the present invention may be used as it is, an extract of the processed processed product of Makomotake, as long as the effect is not impaired, a diluent can be used, and the diluent is solid, Any of a semi-solid and a liquid may be used, and examples thereof include the following. That is, excipients, extenders, binders, wetting agents, disintegrants, surfactants, lubricants, dispersants, buffers, fragrances, preservatives, solubilizers, solvents and the like can be mentioned. Specifically, lactose, sucrose, sorbit, mannitol, starch, precipitated calcium carbonate, heavy magnesium oxide, talc, calcium stearate, magnesium stearate, cellulose or derivatives thereof, amylopectin, polyvinyl alcohol, gelatin, surface activity Agents, water, physiological saline, ethanol, glycerin, propylene glycol, cacao butter, petrolatum, paraffin, higher alcohol and the like.

  The antihypertensive agent of the present invention can be used for any food or pharmaceutical product. As food dosage forms, ordinary food forms such as tablet confectionery, capsules, chocolate, gum, candy, and beverages can be employed. Examples of pharmaceutical dosage forms include powders, granules, tablets, sugar-coated tablets, capsules, syrups, pills, suspensions, liquids, emulsions and the like for oral use. For parenteral use, it can be an injection solution. It can also be a suppository. The daily dose can be 1 mg to 1000 mg, preferably 10 mg to 500 mg as an extract per kg body weight, and is preferably divided into 2 to 3 doses.

  The antioxidant of the present invention can be added in an amount of 0.001 to 10%, preferably 0.01 to 1%, based on the total amount of cosmetics, foods, pharmaceuticals and the like.

  In the external preparation for skin of the present invention, the extract of the processed product of Momotake may be used as it is, and within the range not impairing the effect of the extract, fats and oils, waxes, which are components used in the external preparation, Hydrocarbons, fatty acids, alcohols, esters, surfactants, metal soaps, pH adjusters, preservatives, fragrances, moisturizers, powders, UV absorbers, thickeners, pigments, antioxidants, whitening Components such as an agent and a chelating agent can be blended.

  The external preparation for skin of the present invention can be used for cosmetics or pharmaceuticals. Examples of the dosage form include skin lotion, cream, emulsion, gel, aerosol, essence, pack, cleaning agent, bath preparation, foundation. , Powders, lipsticks, ointments, poultices and the like applied to the skin.

  The amount of the extract used in the present invention is 0.001 to 10%, preferably 0.01 to 1%, based on the total amount of the external preparation for skin of the present invention in terms of solid matter. If it is less than 0.001%, a sufficient effect is hardly expected. When it exceeds 10%, the effect is hardly recognized and it is uneconomical. In addition, the addition method may be added in advance or during the production, and may be appropriately selected in consideration of workability.

  In addition, the fermented product of Momotake of the present invention can also be used as a quasi-drug (both internal and external).

  Next, in order to describe the present invention in detail, examples of producing the extract used in the present invention, formulation examples and experimental examples of the present invention will be given as examples, but the present invention is not limited thereto. In the examples, the part of the amount is part by weight, and% is% by weight.

Production Example 1 Preparation 1
After 110 g of fresh mushrooms were frozen at −20 ° C., they were thawed at room temperature and sliced to about 5 mm. Thereafter, fermentation was performed for 24 hours under a temperature condition of 60 ° C., and then heat-dried at 100 ° C. for 12 hours to obtain 4.6 g of a processed product of makomotake. This was used in Production Examples 4-7.

Production Example 2 Preparation 2
After 110 g of fresh mushrooms were frozen at −10 ° C., they were thawed at room temperature and sliced to about 2 mm. Then, it fermented for 24 hours under the temperature condition of the temperature of 50 degreeC, and then, 4.8g of the fermentation processed product of Momotake was obtained by heat-drying at 80 degreeC for 12 hours.

Production Example 3 Preparation of powder of processed fermented bamboo shoots 110 g of raw bamboo shoots were frozen at −20 ° C., thawed at room temperature, and sliced to about 5 mm. Then, it fermented for 24 hours under the temperature condition of the temperature of 60 degreeC, freeze-dried, and grind | pulverized, and 4.5g of the powder of the processed product of makomotake was obtained. This was used in Production Example 8.

Production Example 4 Preparation 1 of hot water extract of processed products
After adding 400 mL of purified water to 20 g of the dried product of the processed product of Momotake mushroom (Production Example 1) and extracting it at 95-100 ° C. for 2 hours, filtering, concentrating the filtrate and freeze-drying it, 7.8 g of water extract was obtained.

Production Example 5 Preparation of 50% Ethanol Extract of Processed Fermented Mushroom Bamboo Addition of 200 mL of purified water and 200 mL of ethanol to 20 g of dried product of fermented processed product (Production Example 1), followed by extraction for 7 days at room temperature, followed by filtration, The filtrate was concentrated to dryness to obtain 6.3 g of a 50% ethanol extract of the processed product of Momotake.

Production Example 6 Preparation of Ethanol Extract of Fermented Product of Makomo Bamboo Add 400 ml of ethanol to 20 g of dried product of Fermented Product of Compost (Production Example 1), extract at room temperature for 7 days, filter, and concentrate the filtrate to dryness. As a result, 1.1 g of a 50% ethanol extract of the processed product of makomotake was obtained.

Production Example 7 Preparation of 50% 1,3-butylene glycol extract of makomotake fermented product Add 200 ml of purified water and 200 ml of 1,3-butylene glycol to 20 g of the dried product of makomotake fermented product (Production Example 1). After extraction for 7 days, the mixture was filtered, and the filtrate was concentrated to dryness to obtain 3.9 g of a 50% 1,3-butylene glycol extract of the processed product of Momotake.

Production Example 8 Preparation 2 of hot water extract of processed potato mushroom
Extraction was carried out in the same manner as in Production Example 4 using the powder of the processed product of Makomotake (Production Example 3) to obtain 8.1 g of a hot water extract of the fermentation product of Makomotake.

Comparative Production Example 1 Preparation of hot water extract of makomotake 60 g raw makomotake was frozen at −20 ° C., thawed at room temperature and sliced to about 5 mm. Thereafter, 500 mL of purified water was added, followed by extraction at 95 to 100 ° C. for 2 hours, followed by filtration. The filtrate was concentrated and freeze-dried to obtain 3.7 g of a hot water extract of makomotake.

Comparative Production Example 2 Preparation of 50% Ethanol Extract of Makotake Bamboo 60 g of raw Momotake was frozen at −20 ° C., thawed at room temperature, and sliced to about 5 mm. Thereafter, 250 mL of purified water and 250 mL of ethanol were added, followed by extraction at room temperature for 7 days, followed by filtration, and the filtrate was concentrated to dryness to obtain 3.4 g of a 50% ethanol extract of makomotake.

Comparative Production Example 3 Preparation of Mokomyotake Ethanol Extract 60 g of fresh mushrooms were frozen at −20 ° C., then thawed at room temperature and sliced to about 5 mm. Thereafter, 500 mL of ethanol was added, followed by extraction at room temperature for 7 days, followed by filtration. The filtrate was concentrated to dryness to obtain 0.4 g of an extract of makomotake.

Formulation Example 1 Lotion Formulation Formulation amount 1. Hot water extract of fermented makomotake (Production Example 4) 0.1 part 2.1,3-butylene glycol 8.0
3. Glycerin 2.0
4). Xanthan gum 0.02
5. Citric acid 0.01
6). Sodium citrate 0.1
7). Ethanol 5.0
8). Methyl paraoxybenzoate 0.1
9. Polyoxyethylene hydrogenated castor oil (40E.O.) 0.1
10. Perfume proper amount11. [Manufacturing method] Components 1 to 6 and 11 and components 7 to 10 are uniformly dissolved in purified water, and both are mixed and filtered to obtain a product.

Comparative Example 1 Conventional Cosmetics In Formulation Example 1, the hot water extract of the processed product of the makomotake fermented product was replaced with the hot water extract of makomotake (comparative production example 1) to obtain a conventional lotion.

Formulation Example 2 Cream Formulation Formulation 1. 0.05 parts of a 50% ethanol extract of the processed product of makomotake fermentation (Production Example 5) Squalane 5.5
3. Olive oil 3.0
4). Stearic acid 2.0
5. Beeswax 2.0
6). Octyldodecyl myristate 3.5
7). Polyoxyethylene cetyl ether (20E.O.) 3.0
8). Behenyl alcohol 1.5
9. Glycerol monostearate2.5
10. Fragrance 0.1
11. Methyl paraoxybenzoate 0.2
12 Ethyl paraoxybenzoate 0.05
13.1,3-Butylene glycol 8.5
14 [Manufacturing method] Components 2 to 9 are heated and dissolved and mixed with purified water to a total amount of 100, and kept at 70 ° C to obtain an oil phase. Ingredients 1 and 11 to 14 are dissolved by heating and mixed, and kept at 75 ° C. to form an aqueous phase. The aqueous phase is added to the oil phase to emulsify, and the mixture is cooled while stirring. The component 10 is added at 45 ° C., and further cooled to 30 ° C. to obtain a product.

Comparative Example 2 Conventional Cream A conventional cream obtained by replacing the 50% ethanol extract of the processed product of Momotake with the 50% ethanol extract of Makotake (Comparative Production Example 2) in Formulation Example 2.

Formulation Example 3 Latex Formulation Formulation amount 1. 1. Hot water extract of processed fermented bamboo shoots (Production Example 4) 0.001 part Squalane 5.0
3. Olive oil 5.0
4). Jojoba oil 5.0
5. Cetanol 1.5
6). Glycerol monostearate 2.0
7). Polyoxyethylene cetyl ether (20E.O.) 3.0
8). Polyoxyethylene sorbitan monooleate (20E.O.) 2.0
9. Fragrance 0.1
10. Propylene glycol 1.0
11. Glycerin 2.0
12 Methyl paraoxybenzoate 0.2
13. [Manufacturing method] Components 2 to 8 are heated and dissolved and mixed with purified water to a total amount of 100, and kept at 70 ° C to obtain an oil phase. Ingredients 1 and 10-13 are dissolved by heating and mixed, and kept at 75 ° C. to form an aqueous phase. The aqueous phase is added to the oil phase to emulsify, and the mixture is cooled while stirring. The component 9 is added at 45 ° C., and further cooled to 30 ° C. to obtain a product.

Formulation Example 4 Gel formulation Formulation amount 1. 1. Hot water extract of makomotake fermented processed product (Production Example 8) 1.0 part Ethanol 5.0
3. Methyl paraoxybenzoate 0.1
4). Polyoxyethylene hydrogenated castor oil (60 EO) 0.1
5. Perfume appropriate amount 6.1,3-butylene glycol 5.0
7). Glycerin 5.0
8). Xanthan gum 0.1
9. Carboxyvinyl polymer 0.2
10. Potassium hydroxide 0.2
11. [Production method] Ingredients 2 to 5 and ingredients 1 and 6 to 11 are uniformly dissolved in purified water, and the two are mixed to obtain a product.

Formulation Example 5 Pack Formulation Formulation 1. 1. Hot water extract of processed makomotake fermented product (Production Example 4) 0.1 part 50% ethanol extract of makomotake fermentation processed product (Production Example 5) 0.1
3. Polyvinyl alcohol 12.0
4). Ethanol 5.0
5.1,3-Butylene glycol 8.0
6). Methyl paraoxybenzoate 0.2
7). Polyoxyethylene hydrogenated castor oil (20 EO) 0.5
8). Citric acid 0.1
9. Sodium citrate 0.3
10. Perfume proper amount11. [Production Method] Components 1 to 11 are uniformly dissolved in purified water to make a total amount of 100 to obtain a product.

Formulation Example 6 Foundation Formulation Formulation amount 1. 1. 50 parts ethanol extract (manufacturing example 5) of the processed product of makomotake fermentation Stearic acid 2.4
3. Polyoxyethylene sorbitan monostearate (20E.O.) 1.0
4). Polyoxyethylene cetyl ether (20E.O.) 2.0
5. Cetanol 1.0
6). Liquid lanolin 2.0
7). Liquid paraffin 3.0
8). Isopropyl myristate 6.5
9. Sodium carboxymethylcellulose 0.1
10. Bentonite 0.5
11. Propylene glycol 4.0
12 Triethanolamine 1.1
13. Methyl paraoxybenzoate 0.2
14 Titanium dioxide 8.0
15. Talc 4.0
16. Bengala 1.0
17. Yellow iron oxide 2.0
18. Perfume proper amount19. [Manufacturing method] Components 2 to 8 are heated and dissolved in purified water to a total amount of 100, and kept at 80 ° C to obtain an oil phase. Swell component 9 well in component 19, then add components 1 and 10-13 and mix uniformly. To this, components 14 to 17 pulverized and mixed with a pulverizer are added, and the mixture is stirred with a homomixer and kept at 75 ° C. to obtain an aqueous phase. The oil phase is added to this aqueous phase with stirring, cooled, component 18 is added at 45 ° C., and cooled to 30 ° C. with stirring to give a product.

Formulation Example 7 Bath Agent Formulation Formulation 1. 1. Hot water extract of processed makomotake fermentation product (Production Example 4) 5.0 parts Sodium bicarbonate 50.0
3. Yellow No. 202 (1) Appropriate amount 4. Perfume appropriate amount 5. [Manufacturing method] Ingredients 1 to 5 are mixed uniformly with sodium sulfate to make a product.

Formulation Example 8 Ointment Formulation Formulation 1. 1. Hot water extract of processed makomotake fermented product (Production Example 4) 0.01 part 50% 1,3-butylene glycol extract of processed makomotake fermented product (Production Example 7) 0.5
3. Polyoxyethylene cetyl ether (30E.O.) 2.0
4). Glycerol monostearate 10.0
5. Liquid paraffin 5.0
6). Cetanol 6.0
7). Methyl paraoxybenzoate 0.1
8). Propylene glycol 10.0
9. [Production Method] Components 3 to 6 are heated and dissolved and mixed with purified water to a total amount of 100, and kept at 70 ° C. to obtain an oil phase. Ingredients 1, 2, and 7-9 are dissolved by heating and mixed, and kept at 75 ° C. to form an aqueous phase. The aqueous phase is added to the oil phase to emulsify, and the mixture is cooled to 30 ° C. with stirring to obtain a product.

Formulation Example 9 Powder Formulation Formulation amount 1. 20.0 parts of a hot water extract of the processed product of makomotake fermentation (Production Example 4) Dried corn starch 30.0
3. Microcrystalline cellulose 50.0
[Production method] Components 1 to 3 are mixed to obtain a powder.

Formulation Example 10 Tablet Formulation Formulation 1. Ethanol extract of processed makomotake fermentation product (Production Example 6) 1.0 part Dried corn starch 29.0
3. Carboxymethylcellulose calcium 20.0
4). Microcrystalline cellulose 40.0
5. Polyvinylpyrrolidone 7.0
6). Talc 3.0
[Production method] Components 1 to 4 are mixed, and then an aqueous solution of component 5 is added as a binder to form granules. Ingredient 6 is added to the formed granules and compressed. One tablet is 0.52 g.

Formulation Example 11 Tablet Confection Formulation Formulation 1. 1. Hot water extract of processed makomotake fermented product (Production Example 4) 1.0 part Dried corn starch 50.0
3. Erythritol 40.0
4). Citric acid 5.0
5. Sucrose fatty acid ester 3.0
6). Perfume appropriate amount 7. [Manufacturing method] Components 1 to 4 and 7 with a total amount of 100 in purified water are mixed and granulated. Ingredients 5 and 6 are added to the formed granules and compressed. One tablet is 1.0 g.

Formulation Example 12 Beverage 1
Formulation Formulation 1. 20.0 parts of a hot water extract of the processed product of makomotake fermentation (Production Example 4) Fructose dextrose liquid sugar 12.5
3. Citric acid 0.1
4). Fragrance 0.05
5. [Production method] Ingredients 1 to 8 are mixed with purified water to make the total amount 100.

Formulation Example 13 Powdered Beverage Formulation Formulation 1. Powder of processed makomotake fermented product (Production Example 3) 45.0 parts Powdered sugar 30.0
3. Powdered peach juice 15.0
4). L-ascorbic acid 8.0
5. Crystalline citric acid 1.2
6). Sodium citrate 0.75
7). Aspartame 0.02
8). Powdered peach flavor 0.03
[Production method] Components 1 to 8 are mixed to obtain a powdered beverage.

Formulation Example 14 Beverage 2
Formulation Formulation 1. 20.0 parts of powder of processed makomotake fermentation (Production Example 3) Fructose dextrose liquid sugar 12.5
3. Citric acid 0.1
4). Fragrance 0.05
5. [Manufacturing method] Ingredients 1 to 8 are mixed with purified water to give 100 as the beverage 2.

  Next, experimental examples will be given to explain the effects of the present invention in detail.

Experimental Example 1 Free radical scavenging and removing action The free radical scavenging and removing action was evaluated. Ascorbic acid was used as a positive control. As a free radical model, α, α-diphenyl-β-picrylhydrazyl (hereinafter referred to as DPPH), which is a stable free radical, is used and reacted with a sample at a certain rate for a certain period of time. Was measured from the decrease in absorbance at a wavelength of 517 nm.

  As the samples, Production Examples 4, 5, 6, and 8 and Comparative Production Examples 1, 2, and 3 were used.

Method for measuring free radical scavenging and removing action Each sample was added to 2 ml of 0.1 M acetate buffer (pH 5.5) added to a final concentration of 0.5 mg / ml, and 2 ml of absolute ethanol and 1 ml of 0.5 mM DPPH absolute ethanol solution. Was added to prepare a reaction solution. In the case of an oil-soluble sample, the sample was added to 2 ml of absolute ethanol to prepare a reaction solution. Then, it was made to react at 37 degreeC for 30 minute (s), and the light absorbency (A) of wavelength 517nm was measured by using water as a control. Moreover, the light absorbency (B) was measured using the purified water instead of the sample as a blank. The free radical scavenging removal rate was calculated from the following equation.
Free radical scavenging removal rate (%) = (1−A / B) × 100

The test results are shown in Table 1. It was confirmed that the extract of the processed product of makomotake fermentation has an excellent free radical scavenging and removing action.

Experimental Example 2 Lipid peroxide production inhibitory effect using human skin fibroblasts NB1RGB The lipid peroxide production inhibitory effect of fibroblasts by ultraviolet rays was measured by the TBA method.

  Production Example 4 and Production Example 5 were used as samples.

Fibroblasts in the logarithmic growth phase were seeded at 3 × 10 ⁴ cells in φ60 mm dish, Eagles'MEM (containing 10% FBS) was added, and the cells were cultured at 37 ° C. and 5% CO ₂ conditions. After 6 days of culture, PBS to which a sample was added to a final concentration of 1.0 mg / mL was added. After incubation at 37 ° C. under 5% CO _{2 for} 30 minutes, UVA (6.5 J / cm ² ) was applied. Irradiated. After irradiation, the cells were detached from the dish, and the cells were ultrasonically disrupted. Then, 0.2 mL of the cell disruption solution, 0.2 mL of 8.1% SDS, 1.5 mL of 20% acetic acid (pH 3.5), 0.8% Sodium thiobarbiturate 1.5mL and distilled water 0.6mL were added and stirred well. Further, 0.01 mL of 400 mM BHT was added and reacted at 100 ° C. for 1 hour. After cooling, add 2 mL of 6.25% pyridine-containing n-butyl alcohol solution to 2 mL of the reaction solution, stir well, and centrifuge to measure the fluorescence intensity (excitation wavelength 515 nm, fluorescence wavelength 553 nm) of the n-butyl alcohol layer. And the amount of lipid peroxide. Furthermore, the thing which did not irradiate with an ultraviolet-ray was created, and the difference from what was irradiated with an ultraviolet-ray was made into the amount of lipid peroxide production. The lipid peroxide production inhibition rate was calculated from the ratio of the amount of lipid peroxide produced when the sample was added, with the amount of lipid peroxide produced when only the solvent was added instead of the sample being 100.

  These results are shown in Table 2. It was confirmed that the processed product of Makomotake has an excellent lipid peroxide production inhibitory effect.

Experimental Example 3 ACE inhibitory activity The antihypertensive effect was measured using ACE inhibitory activity as an index. The stronger the ACE inhibitory activity, the stronger the blood pressure lowering effect. The method for measuring the ACE inhibitory activity was in accordance with Tsutsumi et al.'S improved Cushman method (J. Wood Science, 44, 463, 1998).

  Production examples 4, 5, 6, and 8 and comparative production examples 1, 2, and 3 were used as samples.

Each sample is dissolved in water so as to be 500 μg / mL, and used as a sample solution. After adding 0.25 mL of a 3.0 mU / mL ACE solution to 0.5 mL of the sample solution and maintaining at 37 ° C. for 3 minutes, a 100 mM HEPES buffer (pH 8.3) solution containing 5 mM hippurylhistidylleucine 0 .25 mL was added. At this time, the sample concentration is 250 μg / mL. This was reacted at 37 ° C. for 30 minutes, and then 2.0 mL of 0.1M NaOH was added to stop the reaction. Next, 0.1 mL of a 0.2% orthophthalaldehyde methanol solution was added, and the mixture was left to stand at 0 ° C. for 15 minutes. To this, 0.4 mL of 1.5 M phosphoric acid solution was added to prepare a test solution, and fluorescence intensity (excitation wavelength 360 nm, fluorescence wavelength 480 nm) was measured. ACE inhibitory activity (%) is the fluorescence intensity of the test solution (C), the value when water is added instead of the sample (A), the enzyme blank of (C) (water added instead of enzyme) ) Was calculated from the following formula, with the value of (D) and the value of the enzyme blank of (A) as (B).
ACE inhibition rate (%) = {1− (C−D) / (A−B)} × 100

  The results of these experiments are shown in Table 3. As a result, the extract of the processed product of Momotake showed superior ACE inhibitory activity as compared with the extract of Momotake.

Experimental Example 4 Antihypertensive Action Production Examples 4 and 6 and Comparative Production Examples 1 and 3 were used as samples.
Male hypertensive rats (SHR) were raised from 10 to 12 weeks of age with commercially available solid feed and tap water, 8 samples per group, 1 g sample per kg body weight was dispersed in water. Orally, blood pressure was measured before administration and 2 hours after administration. The blood pressure was measured at the tail artery using a non-invasive tail artery blood pressure measuring device, and the average value of the maximum blood pressure was taken as the blood pressure value. Water was administered to the control group.

  The results of these experiments are shown in Table 4. As a result, the extract of the processed product of Makomotake showed superior antihypertensive action compared to the extract of Makomotake.

Experimental Example 5 Use Test 1 for 30 women (21 to 46 years old) using the lotion of Formulation Example 1, the cream of Formulation Example 2, the conventional cosmetics of Comparative Example 1 and the conventional cream of Comparative Example 2. Monthly use test was conducted. After use, the effect of improving skin wrinkles and tarmi was determined by a questionnaire.

  The test results are shown in Table 5. As a result, the external preparation for skin containing the extract of the processed product of makomotake showed excellent wrinkle and tarmi improving effects. During the test period, there was no skin problem and there was no problem with safety. There was also no problem with the deterioration of the prescription ingredients.

  About the prescription examples 3-8, when the use test was done similarly, the improvement effect, such as an excellent wrinkle and a talmi, was shown.

  As described above, the fermented product of Momotake of the present invention is excellent in free radical scavenging and removing activity and ACE inhibitory activity as compared with the extract of Makotake, and can be used for cosmetics, foods, pharmaceuticals, and the like.

Claims (4)

Frozen and then thawed raw mushrooms, and further fermented under a temperature condition of 10 to 80 ° C. using a type of fungus (Ustilago esculenta) that parasitizes mushrooms. fermentation product of, or antioxidants, characterized by containing extract thereof. After freezing the raw Makomotake, melted, further using a type of filamentous fungi infested smut fungus (Ustilago esculenta) in Makomotake, after fermentation at a temperature of 10 ℃ ~80 ℃, 50 ℃ ~ An antioxidant containing a fermented processed product of makomotake, which is dried by heating at 150 ° C. , or an extract thereof. Frozen and then thawed raw mushrooms, and further fermented under a temperature condition of 10 to 80 ° C. using a type of fungus (Ustilago esculenta) that parasitizes mushrooms. A hypertension inhibitor characterized by containing a fermented product of or a extract thereof. After freezing the raw mushroom, it was thawed and further fermented under a temperature condition of 10 ° C. to 80 ° C. using a type of fungus (Ustilago esculenta) that was parasitized on the mushroom. A hypertension-suppressing agent comprising a fermented processed product of makomotake, which is heat-dried at 150 ° C., or an extract thereof.