JP5372656B2 - Metabolic syndrome improving composition - Google Patents

Description

  The present invention relates to a metabolic syndrome improving composition containing a lactic acid fermented product of grape as an active ingredient.

  Obesity is increasing due to the westernization of the diet and changes in the life cycle. In addition, patients with metabolic syndrome are increasing with increasing obesity. Metabolic syndrome is a syndrome in which visceral fat type obesity is combined with multiple lifestyle-related diseases such as hyperglycemia, hypertension, and hyperlipidemia. Even if there are multiple of these based on visceral fat type obesity, arteriosclerosis progresses, which may lead to myocardial infarction or stroke. Thus, since patients with metabolic syndrome are at high risk of developing myocardial infarction or stroke, in recent years, highly safe pharmaceuticals and functional foods for improving metabolic syndrome have been demanded.

  For example, Patent Document 1 listed below contains an extract of at least one plant selected from grape seeds, oyster leaves, Pu'er tea, hypericum, apple, cod, radish, banaba leaves, red-crowned wrinkles, sunflower, coconut and eucommia leaves. An anti-obesity agent which is an active ingredient and has an α-amylase inhibitory action and a lipase inhibitory action is disclosed.

JP-A-9-227398

  However, the anti-obesity agent disclosed in Patent Document 1 has not been sufficient for improving metabolic syndrome.

  Accordingly, an object of the present invention is to provide a metabolic syndrome improving composition that can be taken easily and safely on a daily basis and has an excellent improvement effect.

  In achieving the above object, as a result of various studies, the present inventor has significantly reduced digestive and absorptive properties of carbohydrates and the like by ingesting a lactic acid fermentation product of grapes, and further has a rapid increase in blood glucose level. It has been found that it has an excellent effect on the prevention and treatment of metabolic syndrome related diseases such as hyperglycemia symptoms and obesity due to hyperglycemia, hyperlipidemia, diabetes and the like, and the symptoms of metabolic syndrome can be improved.

That is, the metabolic syndrome improving composition of the present invention contains, as an active ingredient, a lactic acid fermented product of grape obtained by fermenting grape seeds and skins with lactic acid bacteria containing at least Lactobacillus plantarum and Lactobacillus brevis. It is characterized by that.

  According to the present invention, since a lactic acid fermented product of grape is contained as an active ingredient, digestion and absorption of carbohydrates and the like are suppressed more than grape, and a rapid increase in blood sugar level can be suppressed by ingesting this. As a result, it exhibits excellent effects on the prevention and treatment of hyperglycemia symptoms and metabolic syndrome-related diseases such as obesity, adiposity and diabetes caused by hyperglycemia, and the symptoms of metabolic syndrome can be improved. The reason for this is not clear in detail, but polyphenols contained in grapes are improved in absorbability into the body due to factors such as cleavage of glycosides by lactic acid fermentation and organic acid binding. It is considered that the bioactive effect of the polyphenols and the polyphenols and the lactic acid bacteria are acting synergistically.

In addition, by mixing and fermenting grapes with lactic acid bacteria containing at least Lactobacillus plantarum and Lactobacillus brevis, the absorbability of polyphenols contained in the grapes into the body is increased. The synergistic effect with Bacillus brevis further improves the metabolic syndrome improvement effect.

In addition, since grape seeds and pericarp contain a large amount of anthocyanins, flavonoids, etc., more excellent effects can be obtained, and furthermore, since the raw materials are inexpensive, manufacturing costs can be reduced. Grape seeds and pericarp are strongly astringent and difficult to eat and drink, but by lactic acid fermentation, astringency and the like are improved, the flavor is improved, and it is easy to eat and drink.

  The metabolic syndrome improving composition of the present invention preferably has α-amylase inhibitory activity and / or α-glucosidase inhibitory activity.

  According to the metabolic syndrome improving composition of the present invention, digestive absorbability of carbohydrates and the like is suppressed by ingesting the composition, and a rapid increase in blood glucose level can be suppressed. As a result, metabolic syndrome related diseases such as hyperglycemia symptoms and obesity due to hyperglycemia, adiposity and diabetes can be effectively prevented or treated, and the symptoms of metabolic syndrome can be efficiently improved.

It is a graph which shows the alpha-amylase inhibitory activity by the metabolic syndrome improvement composition of this invention. It is a graph which shows the alpha-glucosidase inhibitory activity by the metabolic syndrome improvement composition of this invention.

  The metabolic syndrome improving composition of the present invention comprises a lactic acid fermented product of grape as an active ingredient.

  In the present invention, the grape as a raw material is not particularly limited, and may be white grape, red grape or the like. Examples of white grapes include Chardonnay, Riesling, and Muscat. As red grapes, Koshu, Kyoho, Pione, Cabernet Franc, Cabernet Sauvignon, Merlot, Pinot Noir, Pinot Meunier, Muscat Berry A, Schiller, Gamay, Examples include Grenache, Mourvedre, Sunsaw and Gloro. Among them, red grapes are preferably used because the skin of red grapes contains a relatively large amount of anthocyanins and flavonoids. The raw grapes may be used in any of the skin, pulp, fruit juice, and seeds. However, it is preferable to use seeds and skins because of the high content of polyphenols and inexpensive raw materials.

  In the present invention, any lactic acid bacteria used for lactic acid fermentation of raw grapes can be preferably used as long as they can be used as food. For example, Enterococcus faecalis, Enterococcus faecium, Enterococcus abium, Enterococcus dulans, Enterococcus maladolats, Enterococcus caselliflavus, Enterococcus galinar, Leuconostok cremoris, Leuconostoc citrope Coccus cerevisiae, pediococcus halophyllus, streptococcus acetinicus, streptococcus ebium, streptococcus cremoris, streptococcus thermophilus, streptococcus sangius, streptococcus soyet, streptococcus rotoculicus Lactococcus such as Lactis, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus salivaius, Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus helvetics, Lactobacillus, Bifidobacterium bifidum, Bibi Examples include bifidobacteria such as Fidobacterium longum and Bifidobacterium breve. Especially, it is preferable to use Lactobacillus plantarum and Lactobacillus brevis together. By subjecting grapes to mixed fermentation with lactic acid bacteria containing Lactobacillus plantarum and Lactobacillus brevis, glycosides such as polyphenols contained in grapes are cleaved or organic acids bind to these bodies. The absorptivity of the protein increases, and an excellent bioactivity effect is exhibited in terms of α-amylase inhibitory activity, α-glucosidase inhibitory activity, and the like. In addition, astringency, bitterness and blue odor are reduced, and flavor is improved. In addition, polyphenols contained in grape seeds and pericarp, Lactobacillus plantarum, and Lactobacillus brevis act synergistically to improve synergistically α-amylase inhibitory activity, α-glucosidase inhibitory activity, etc. . Furthermore, various physiologically active effects possessed by these lactic acid bacteria can be obtained.

  The metabolic syndrome improving composition of the present invention can be produced, for example, as follows.

  As a raw material grape, what contains the seed and fruit peel of grape is preferable, and the fermented material rich in a polyphenol component is obtained by it. First, raw grapes are pulverized to obtain a pulverized grape product. Preferably, it grind | pulverizes until a particle size will be 100 micrometers or less. When the grain size of the pulverized grape is 100 μm or less, the graininess is lost, the texture is improved, and the fermentation efficiency by lactic acid bacteria is improved.

  The method for pulverizing the raw grapes is preferably wet pulverization. The wet pulverization can be performed using, for example, a grinder, a cutter or the like.

  Next, an appropriate amount of water is added to the obtained pulverized grape and other nutrients such as glucose and yeast extract are added, followed by heat sterilization to prepare a medium.

  10-40 mass% is preferable and, as for the density | concentration of the grape ground material in a culture medium, 25-35 mass% is more preferable. When the concentration of the pulverized product of the grape is less than 10% by mass, the obtained fermented product has a low polyphenol content, so that a sufficient effect may not be expected. Since time is required, the manufacturing cost increases. Further, when the concentration of the pulverized grape product exceeds 40% by mass, the viscosity of the medium increases and it becomes difficult to stir, lactic acid fermentation tends to be performed unevenly, and it takes time to grow lactic acid bacteria. Productivity decreases.

  The heat sterilization of the medium is preferably performed at 110 to 125 ° C. for 10 to 30 minutes, and more preferably at 115 to 120 ° C. for 10 to 20 minutes. By performing heat sterilization under the above conditions, it is possible to suppress the destruction of polyphenols and the propagation of various germs.

  Next, lactic acid bacteria are added to the medium to perform lactic acid fermentation.

As mentioned above, the lactic acid bacteria preferably include at least Lactobacillus plantarum and Lactobacillus brevis. Although the addition amount of lactic acid bacteria is not particularly limited, it is preferably added to 1 × 10 ⁸ to 1 × 10 ¹⁰ cells per liter of the medium, and the number of Lactobacillus plantarum cells is 1 × 10 ^8. It is more preferable to add so that the number of cells of ˜5 × 10 ⁹ and Lactobacillus brevis may be 1 × 10 ^{8 to} 5 × 10 ⁹ .

  Lactic acid fermentation is preferably performed under conditions of a temperature of 27 to 37 ° C., a pH of 3.8 to 6, and a culture time of 24 to 72 hours, more preferably a temperature of 30 to 33 ° C., a pH of 4.5 to 6 and a culture time of 40 to 40. Perform for 50 hours. In addition, since the pH of the medium decreases with the progress of lactic acid fermentation and lactic acid bacteria are difficult to grow, an alkaline agent is continuously or intermittently added to the medium, so that the pH of the medium is 3.8 to 6 (preferably It is preferable to adjust so that it may become pH4.5-6). As the alkali agent, calcium salts such as calcium hydroxide and calcium carbonate are preferably used. By adding a calcium salt, lactic acid and calcium formed by fermentation react to form calcium lactate in the fermented product. This calcium lactate is known as an easily digestible calcium source, and a grape fermented product rich in calcium can be obtained.

The lactic acid fermented product of grapes obtained by lactic acid fermentation in this way has enhanced absorbability of polyphenols into the body. The reason for this is thought to be that glycosides of polyphenols are cleaved or bound with organic acids by lactic acid fermentation. Further, the lactic acid fermentation product, in solid 100mg of lactic acid fermentation product, it is preferable that lactic acid bacteria are contained ^{10 10 1 × 10 8 ~1 ×, 1} × 10 9 ~1 × 10 included ¹⁰ More preferably. When Lactobacillus plantarum and Lactobacillus brevis are used in combination, the number of cells of Lactobacillus plantarum is 1 × 10 ^{8 to} 5 × 10 ^{9 in} 100 mg of the solid content of the same fermented product. It is preferable that the number of cells is 1 × 10 ^{8 to} 5 × 10 ⁹ .

  And the said lactic-acid fermented product is heat-sterilized at 60-80 degreeC for 5 to 10 minutes, saccharides, such as galactooligosaccharide and sucrose, fruit juice, etc. are added as needed, and a liquid metabolic syndrome improvement composition A thing is obtained.

  Moreover, a powdery metabolic syndrome improving composition is obtained by drying and pulverizing the lactic acid fermented product after heat sterilization. Examples of the method for drying a fermented lactic acid product after heat sterilization include hot air drying, spray drying, drum drying, vacuum drying, etc., but freezing because it is easy to maintain excellent physiological activity with little destruction of polyphenols. Drying is preferred. The freeze-drying is preferably performed, for example, by freezing the fermented product at −60 to −40 ° C. for 1 to 3 hours and under a pressure of 0.1 mbr or less, a time of 24 to 48 hours, and a temperature of 20 to 30 ° C.

  The metabolic syndrome-improving composition of the present invention exhibits excellent bioactivity effects in terms of α-amylase inhibitory activity, α-glucosidase inhibitory activity, and the like. And by ingesting this, the digestive and absorptive properties of carbohydrates are remarkably suppressed as compared with grapes, and the postprandial blood glucose level has an inhibitory effect on the increase. As a result, it exhibits excellent effects on the prevention and treatment of metabolic syndrome-related diseases such as hyperglycemia symptoms and obesity caused by hyperglycemia, adiposity and diabetes. And it is used in various fields, such as a pharmaceutical and a foodstuff, and can be used as a pharmaceutical active ingredient, a food raw material, etc.

  For example, in the case of a pharmaceutical product, it can be formulated with a pharmaceutically acceptable substrate or carrier and provided as a pharmaceutical composition. Examples of the form of the pharmaceutical composition include dosage forms such as pills, powders, tablets, granules, capsules, syrups, liquids, jellies, and lozenges.

  In addition, when the metabolic syndrome-improving composition of the present invention is added to foods and drinks, it can be used in combination with general foods, foods for specified health use, dietary supplements, functional foods, etc. .

  The effective intake of the composition for improving metabolic syndrome of the present invention is preferably 100 mg to 3 g in terms of solid content per adult day.

[Production example of metabolic syndrome improving composition]
(Production Example 1)
1 kg of Koshu grape skin and seed was added to 1 kg of water, and wet pulverized using a fine grinder to obtain a crushed grape having a particle size of 100 μm or less.
1 L of water, 15 g of glucose and 6 g of yeast extract were added to 2 kg of the pulverized product of grapes to adjust the pH to 6, and the medium was prepared by heat sterilization at 120 ° C. for 20 minutes. The grape culture product concentration of the obtained medium was 33% by mass.
To the above medium, 5 ml of Lactobacillus plantarum (5 × 10 ⁹ cells) and 5 ml of Lactobacillus brevis (5 × 10 ⁹ cells) were added, and the culture temperature was maintained at 33 ± 1 ° C., Fermented for 48 hours. During fermentation, when the pH of the medium fell below 4.5, calcium hydroxide was added to maintain the pH of the medium at 4.5-6.
After completion of the fermentation, the mixture was sterilized by heating at 70 ° C. for 10 minutes, and 300 g of galactooligosaccharide and 300 ml of grape juice were added to obtain 3600 g of a liquid metabolic syndrome improving composition. During this metabolic syndrome relieving composition 100 mg (solids), 1 × 10 ⁹ cells dead cells of Lactobacillus plantarum are killed microbial cells of Lactobacillus brevis it is included 1 × 10 ⁹ cells.

(Production Example 2)
In Production Example 1, after completion of fermentation of the medium, it was sterilized by heating at 70 ° C. for 10 minutes, and the whole medium was frozen, and then freeze-dried under the conditions of pressure 0.1 mbr or less, 24 hours, 30 ° C. 250 g of a metabolic syndrome improving composition was obtained. During this metabolic syndrome relieving composition 100 mg, 1 × 10 ⁹ cells dead cells of Lactobacillus plantarum are killed microbial cells of Lactobacillus brevis is included 1 × 10 ⁹ cells.

[Α-Amylase Inhibitory Activity Test]
Using an amylase activity measurement kit (trade name “Amylase Test Wako”, manufactured by Wako Pure Chemical Industries, Ltd.), α-amylase inhibitory activity was measured by the following method.
1 ml of the sample solutions A to E was added to 2 ml of the α-amylase solution and incubated at 37 ° C. for 5 minutes, and then 1 ml of starch solution was added and incubated at 37 ° C. for 10 minutes. Thereafter, the reaction was stopped by incubation in boiling water for 10 minutes. Thereafter, 10 ml of iodine solution was added, and the absorbance at a wavelength of 660 nm was measured.

Sample solution A: Distilled water Sample solution B: Dissolved 2 mg of grape seeds and peels in 1 ml of distilled water Sample solution C: Lactic acid fermentation of grape seeds and peels in 1 ml of distilled water using Lactobacillus plantarum Dissolved 2 mg of fermented grape product Sample solution D: Dissolved 2 mg of grape fermented product obtained by lactic acid fermentation of Lactobacillus brevis with pulverized grape seeds and peels in 1 ml of distilled water Sample solution E: 1 ml of distilled water 2 mg of the metabolic syndrome improving composition of Production Example 2 dissolved in

  The results are shown in FIG. As shown in FIG. 1, it can be seen that the sample solutions C to E have strong amylase inhibitory activity. In particular, the specimen solution E containing a fermented grape product obtained by lactic acid fermentation of a pulverized product of grape seeds and pericarp with Lactobacillus brevis and Lactobacillus plantarum showed even stronger activity inhibition.

[Α-Glucosidase Inhibitory Activity Test]
0.3 ml of the sample solutions F to J and 1.5 ml of α-glucosidase solution (manufactured by Sigma) adjusted to 0.14 U / ml using a PBS buffer (pH = 7.2) were mixed, and 37 The reaction was carried out at 5 ° C. for 5 minutes. Then, 1.5 ml of p-nitrophenyl-α-D-glucopyranoside solution (manufactured by Wako Pure Chemical Industries, Ltd.) adjusted to 5 mM using PBS buffer (pH = 7.2) was added and reacted at 37 ° C. for 10 minutes. I let you. Then, it diluted 10 times with distilled water and measured the light absorbency of wavelength 405nm. The value when the sample solution F was used was 100%.

Sample solution F: Distilled water Sample solution G: Dissolved 10 mg of grape seeds and peels in 1 ml of distilled water Sample solution H: Lactic acid fermentation of grape seeds and peels in 1 ml of distilled water using Lactobacillus plantarum 10 mg of the fermented grape product dissolved Sample solution I: 10 mg of the fermented grape product obtained by lactic acid fermentation of Lactobacillus brevis with the crushed product of grape seeds and skins in 1 ml of distilled water Sample solution J: 1 ml of distilled water 10 mg of the metabolic syndrome improving composition of Production Example 2 dissolved in

  The results are shown in FIG. As shown in FIG. 2, it can be seen that the specimen solutions H to J obtained by lactic acid fermentation of pulverized grape seeds and peels with Lactobacillus brevis and / or Lactobacillus plantarum have strong glucosidase inhibitory activity. In particular, the sample solution J containing a fermented grape product obtained by lactic acid fermentation of a pulverized product of grape seeds and pericarp with Lactobacillus brevis and Lactobacillus plantarum showed even stronger activity inhibition.

  By improving α-amylase inhibitory activity and α-glucosidase inhibitory activity, polysaccharides are hardly decomposed, the absorbability of saccharides from the intestine is reduced, and an increase in blood glucose level after meals can be suppressed. Therefore, from the results shown in FIGS. 1 and 2 above, by ingesting the metabolic syndrome improving composition of the present invention, absorption of saccharides into the body can be suppressed, and it is effective for the treatment and prevention of diabetes and the like. I understand.

Claims (3)

A metabolic syndrome improving composition comprising, as an active ingredient, a lactic acid fermented product of grape obtained by fermenting grape seeds and pericarp with a lactic acid bacterium containing at least Lactobacillus plantarum and Lactobacillus brevis . having α- amylase inhibitory activity, metabolic syndrome relieving composition according to claim 1. The metabolic syndrome improving composition according to claim 1 or 2 , which has α-glucosidase inhibitory activity.

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