JP5751849B2 - Dysphagia improving agent - Google Patents

Description

  The present invention relates to a dysphagia improving agent for improving a disorder of a person who has difficulty in biting or swallowing food or drink such as an elderly person or a person who has a history of stroke.

  The elderly and the like sometimes suffer from aspiration or aspiration when biting or swallowing food and drink, and this often causes a problem that the comfort of daily meals is impaired. When the disorder progressed due to the progress of aging or illness, it became difficult to eat from the mouth as usual, and there was a risk of suffocation. In patients with a history of stroke, dysphagia was observed at a high rate of 30 to 50%, swallowing pneumonia was a risk factor, and pneumonia was one of the most common complications due to stroke. It was. Conventionally, there is a high demand for an improving agent for improving these dysphagia.

On the other hand, mushroom extracts and the like are blended into foods and drinks suitable for those who have difficulty in swallowing. For example, Patent Document 1 discloses an invention relating to a beverage containing tea as a main ingredient, and in particular, an invention relating to a jelly-like beverage that can be easily consumed by elderly people who have trouble swallowing the beverage. It provides a jelly beverage in which a tea extract, a mushroom extract and a gelling agent are mixed in water. (See claim 3 of Patent Document 1). Patent Document 2 provides a food material derived from a lyophilum genus that can be eaten easily even by elderly people who have decreased physiological functions such as chewing and swallowing, and that still retains the unique flavor of mushrooms. Is a hot water extract derived from a lyophilum genus mushroom fruit body that has been extracted without degreasing and has a breaking stress of 1 × 10 ³ Pa or more when left at 4 ° C. for 24 hours It is described to provide a hot water extract or a dried product thereof that forms a gel of (See claim 1 of Patent Document 2). Patent Document 3 discloses a mastication characterized in that the fat content is 5% or less based on the product, contains a seafood extract and / or a mushroom extract, and has a viscosity of 1 to 30 Pa · s. -The invention of the acidic seasoning for persons with reduced swallowing function is disclosed (see claim 1 of Patent Document 3).

JP 2001-299297 A JP 2004-215663 A JP 2006-174830 A

  However, the effect of improving dysphagia has not always been sufficient only by adding an extract of mushrooms or the like to a food or drink suitable for those who have difficulty in swallowing.

  Accordingly, the present invention is to provide a dysphagia improving agent that has a basidiomycete-derived component such as mushrooms as an active ingredient and can be safely taken without side effects, and has a high effect of improving dysphagia.

  In order to achieve the above object, the present invention cultivates mycelia of basidiomycetes using a medium containing plant fiber raw materials, and extracts carbohydrates, proteins, and water-soluble lignin obtained by extraction from the culture. The present invention provides an agent for improving dysphagia characterized by containing an extract containing it as an active ingredient.

  In the dysphagia improving agent of the present invention, the extract is preferably obtained by autolysis of basidiomycetes from the culture.

  In addition, the plant fiber raw material is preferably prepared from a plant family plant, one selected from bagasse, corn stover, wheat bran, rice bran, rice bran, rice bran, bear cocoon, and bamboo or More preferably, it is prepared from two or more.

  Furthermore, it is preferable that the basidiomycete is selected from mannenpox, bukkyou, kofukisarokoshikake, kawara mushroom, shiitake mushroom, hira mushroom, mai mushroom, enoki mushroom, shimeji mushroom, yamabushi mushroom, and agaricus.

  When a mycelium of basidiomycetes is cultured using a medium containing plant fiber raw materials, cellulose, hemicellulose, lignin, etc. contained in the medium are cellulase, phenol oxidase, and laccase produced by mycelia of basidiomycetes during the culture period. Pentose-based proteoglycans are produced by digestion, degradation, and condensation with enzymes such as peroxidase and protease. Moreover, the water-soluble modified water-soluble lignin is generated. According to the present invention, an excellent dysphagia-improving agent can be provided by using, as an active ingredient, an extract containing the components from the culture medium in a complex manner. Moreover, the active ingredient is an extract obtained from a natural product, and can be safely taken on a daily basis without side effects.

6 is a chart showing the results of Test Example 1. 10 is a chart showing the results of Test Example 2. 10 is a chart showing an example of an electromyogram measured in Test Example 3. 10 is a chart showing the results of Test Example 3. 6 is a photomicrograph showing the results of Test Example 4.

  The basidiomycetes used in the present invention are not particularly limited, for example, medicinal mushrooms such as mannen mushrooms, bukkyou, kofukisarokoshikake, kawara mushrooms, shiitake mushrooms, Japanese cypress mushrooms, mai mushrooms, enoki mushrooms, shimeji mushrooms, yamabushi mushrooms, Various foods such as edible rice cakes such as Agaricus are listed. Among these, mannen mushrooms and shiitake mushrooms are particularly preferably employed.

  In the present invention, mycelia of these basidiomycetes are cultured using a medium containing plant fiber raw material, and active ingredients are extracted from the culture. In this case, either a solid medium or a liquid medium can be used as the medium. As the plant fiber raw material used for the medium, those prepared from plants containing lignin are preferably used. As the lignin-containing plant, a plant family such as bagasse (squeezed sugar cane), corn stover, wheat bran, rice bran, rice straw, and straw are preferably used. In addition, bears, bamboo, etc. can be used. Particularly preferably, a culture medium containing at least one selected from bagasse, bear stems and corn stalks and rice bran is used. In addition, yeast extract, dry yeast, chlorella, spirulina, corn meal, okara, and the like may be added and mixed with the medium as other nutritional components as necessary.

  The mycelium of basidiomycetes is cultured by inoculating the mycelium of basidiomycetes in a medium containing the above-mentioned plant fiber raw material. In the case of a solid medium, the water content is adjusted to 60 to 80%, sterilized by autoclaving according to a conventional method, inoculated with mycelia, and, for example, 3 to 6 in a culture room conditioned at a temperature of 18 to 25 ° C. Incubate for months. The medium in which the mycelium has spread is preferably transferred to a temperature treatment chamber and subjected to a temperature change treatment. In the temperature change treatment, for example, the mixture is first heated at 30 to 34 ° C. for 24 to 48 hours, and then transferred to a low temperature chamber and treated for 3 to 5 days. After that, when it is transferred to a culture chamber, the generation of fruiting bodies starts.

  On the other hand, in the case of a liquid medium, after pulverizing the plant raw material as described above, adding other nutritional components such as rice bran as necessary, and preparing the medium so that the raw material is 5 to 20% by mass, The culture is preferably carried out by aeration and agitation culture or shaking culture at a temperature of 20 to 28 ° C. for about 1 week to 2 months. The culture is terminated when the pH of the medium is lowered to 3.5 to 5 and the mycelium is prevalent in the medium.

  After completion of the culture, the culture is extracted. As a preferable method, it is preferable to self-digest the mycelium and extract the culture using an enzyme present in the mycelium.

Specifically, in the case of a solid medium, the culture after culturing is crushed, a small amount of water is added as necessary, and the mixture is treated at 30 to 60 ° C. for 3 to 6 hours to advance the mycelial enzyme reaction, Let yourself digest. Subsequently, this crushed material is infiltrated with warm water or hot water of 50 ° C. or higher, and an active ingredient is extracted. The extraction can also be carried out under a high pressure such as 120 ° C. under a vapor pressure of 1.2 kg / cm ² , for example. The extract suspension thus obtained is preferably filtered or centrifuged, and the filtrate or supernatant is collected to obtain an extract containing a degradation product of the culture medium, a mycelium metabolite, a mycelium cell degradation product, and the like. Can be obtained.

On the other hand, in the case of liquid culture, the whole culture is treated at 30 to 60 ° C. for 3 to 6 hours to self-digest the mycelium to obtain a liquid suspension culture. Then, if necessary, a small amount of water is added, and the mixture is heated to 50 ° C. or higher, possibly under high pressure (for example, under a vapor pressure of 1.2 kg / cm ² ), and the extract is collected. By filtering or centrifuging the extract as necessary, and collecting the filtrate or supernatant, an extract containing a degradation product of a medium, a mycelium metabolite, a mycelium cell degradation product, or the like is obtained. Can do.

The extract thus obtained can be used as it is or after being concentrated, but can also be used by pulverizing it by means such as freeze drying or spray drying. When using those liquid as such or concentrated to as extract, Ru can also be, for example, a liquid or jelly drink type products. When utilizing the extract was triturated a conventional method by, powders, granules, tablets, Ru can be manufactured as capsules and the like.

  The above extract, which is an active ingredient of the present invention (a component extracted from a culture obtained by culturing mycelia of basidiomycetes in a medium containing plant fiber raw material) is a substance mainly composed of carbohydrates. However, it is preferable to have the following physicochemical properties.

(1) Molecular weight: 1 million or less (2) Chemical composition:
・ Sugar: 30-50% by mass
・ Protein: 8-20% by mass
Water-soluble lignin: 20-40% by mass

  In addition, in order to specify the range of the composition of the saccharide, protein, and water-soluble lignin in the above extract, it is specified by the mass composition obtained by measurement by the phenol sulfate method, the semi-micro Kjeldahl method, and the acetyl bromide method, respectively It is preferable.

  The results of testing the safety of the above culture extract (powder) obtained using mannen koji are as follows.

(A) Acute toxicity test (minimum lethal dose)
・ Rat single oral administration Male: 22,500mg / Kg or more
Female: 22,500 mg / Kg or more ・ Single mouse oral administration Male: 2,000 mg / Kg or more
Female: 2,000 mg / Kg or more (B) Rat 3-month repeated oral administration test (maximum no-effect level)
Male: 3,610 mg / Kg
Female: 4,190mg / Kg

  The effective dose of the agent for improving dysphagia of the present invention is 1 to 10 g per day for an adult in terms of solid intake in terms of solid content. If the dosage is smaller than this, the effect of improving dysphagia cannot be obtained sufficiently, and if the dosage is larger than this, loose stool or abdominal bloating may occur. However, there is no problem in safety even if the dose is larger than the above.

  EXAMPLES Hereinafter, the present invention will be specifically described with reference to examples, but these examples do not limit the scope of the present invention.

(1) Preparation Example of Culture Medium Extract <Preparation Example 1> (Solid culture of N. gonorrhoeae using bagasse)
90 parts by mass of bagasse and 10 parts by mass of defatted rice bran were mixed, adjusted to a moisture content of 70%, a solid medium was prepared, and autoclaved as usual. This solid medium is inoculated with mycelium of mannen moth and cultured in a culture chamber adjusted to 25 ° C. for 3 months. After the mycelium spreads in the medium, it is transferred to a temperature treatment chamber and heated at 35 ° C. for 24 hours. Then, it was treated in a low temperature room at 10 ° C. for 3 days. Then, it culture | cultivated for 3 days in the said culture room, and crushed the culture medium in the magnitude | size about the thumb with the crusher. The crushed medium was treated at 40 ° C. for 6 hours to promote autolysis, then packed in an extraction tank, and extracted for 16 hours while circulating 60 ° C. warm water. The obtained extract was filtered through a cartridge filter, further sterilized by filtration through a membrane filter, concentrated, and freeze-dried to obtain a brown powder. The results of analyzing the components were as follows.

・ Sugar: 40% by mass (phenol sulfate method)
・ Protein: 12% by mass (semi-micro Kjeldahl method)
・ Water-soluble lignin: 30% by mass (acetyl bromide method)
・ Inorganic: 13% by mass (direct ashing method)

(2) Animal test The animal test using the rat (Sprague-Dawley, Sankyo Lab Service) for the mycelium culture medium extract (hereinafter referred to as "MAK") of mannen koji obtained by the method of Preparation Example 1 above. Thus, the effect of improving the dysphagia was examined.

  First, rats were anesthetized with halothane, a midline incision was made in the neck, the common carotid arteries on both sides were detached from the vagus nerve, and ligation was performed to create rats with reduced swallowing ability. On the other hand, rats subjected to surgery only for neck incision and exfoliation of both common carotid arteries were set as a sham operation group. Two or four weeks after the operation, treatment for swallowing was performed with reference to the method of Kajii et al. (Kajii et al., (2002) Physiology & Behavior 77 321-325). Specifically, a polyethylene guide cannula was inserted and fixed in the oral cavity under urethane anesthesia, and the polyethylene cannula was placed in the pharynx through the guide cannula. As a result, the stimulation test solution can be directly injected into the throat through the cannula. In addition, an electromyographic electrode was inserted into the hyoid hyoid muscle to record the muscle contraction associated with swallowing.

  When MAK is administered, rats are administered once daily with an oral sonde at a dose of 3 mL / kg at a dose of 3 g / kg for 2 weeks from the end of surgery to reduce swallowing ability until measurement of swallowing. did. Moreover, distilled water was similarly administered as a control for 2 weeks from the end of the surgery until swallowing measurement.

  Hereinafter, in Test Example 1, the number of swallows was measured as a basic study when stimulated with various test solutions, and in Test Example 2, the correlation between the number of swallows measured visually and the number of muscle contractions associated with swallowing using an electromyogram The effect of MAK administration was examined in Test Example 3.

<Test Example 1>
As a basic study, the number of swallowing was visually measured when a solution of distilled water, citric acid (1, 3, or 10 mM) or capsaicin (100 nM) was injected to stimulate the pharynx. In other words, a polyethylene cannula for stimulation was connected to a micro syringe pump (KD SCIENTIFIC) to adjust the flow rate, and 50 μL of each test solution was injected at a flow rate of 3.3 μL / sec. The number of times was observed visually. In the test, the test solution was repeatedly injected into the same rat in the order of distilled water, 1 mM citric acid, 3 mM citric acid, 10 mM citric acid, and 100 nM capsaicin, and the number of swallows in response to stimulation with each test solution was measured.

  As a result, as shown in FIG. 1, in the sham operation group (indicated by “1” or “2” in the figure) in which the common carotid artery is not ligated, distilled water, 1 mM was obtained at 2 weeks and 4 weeks after the operation. The number of swallows by stimulation increased in the order of citric acid, 3 mM citric acid, 10 mM citric acid, and 100 nM capsaicin. On the other hand, in the surgical group (indicated by “3” or “4” in the figure) in which the bilateral common carotid artery was ligated, water, 1 mM citric acid, 3 mM citric acid, 10 mM citric acid, and 100 nM capsaicin were similarly produced. In order, the number of swallows by stimulation increased, but the number of swallows in each test solution decreased significantly compared to the sham operation group. It should be noted that the number of swallows of 10 mM citric acid and 100 nM capsaicin 4 weeks after surgery was increased compared to 2 weeks after surgery. This was thought to be due to a partial recovery of swallowing ability spontaneously.

<Test Example 2>
We investigated the correlation between the number of swallows measured visually and the number of muscle contractions associated with swallowing using electromyography. To this end, rats that were 2 weeks after surgery were injected with distilled water, citric acid (1, 3, or 10 mM) or capsaicin (100 nM) in the same manner as in Test Example 1 to stimulate the pharynx. In each test solution, the measurement results of the number of swallows measured visually and the number of muscle contractions based on the electromyogram were compared.

  As a result, as shown in FIG. 2, the number of swallows measured visually (indicated by “1” or “3” in the figure) and the number of muscle contractions based on the electromyogram (in the figure, “2” or “ 4 ”)).

<Test Example 3>
The effect of MAK administration was examined. For this purpose, a sham operation without ligating the common carotid artery and rats administered with distilled water for 2 weeks, a rat ligated to the bilateral common carotid artery and administered with distilled water for 2 weeks after the surgery, and ligated to the bilateral common carotid artery In the same manner as in Test Example 1, a solution of distilled water, citric acid (1, 3, or 10 mM), or capsaicin (100 nM) was injected into rats administered MAK for 2 weeks after the surgery. The larynx was stimulated and the number of swallows in each test solution was measured.

  FIG. 3 shows a rat (indicated by “1” in the figure) that had undergone a sham operation without ligating the common carotid artery and then administered distilled water for 2 weeks, and ligated to the bilateral common carotid artery for 2 weeks after the operation. For rats administered with distilled water (indicated by “2” in the figure) and rats ligated to the bilateral common carotid artery and administered MAK for 2 weeks after the surgery (indicated by “3” in the figure). A solution of distilled water (indicated by “a” in the figure), 3 mM citric acid (indicated by “b” in the figure), or 100 nM capsaicin (indicated by “c” in the figure) was injected into the throat. An example of each electromyogram when a head is stimulated is shown. That is, a total of 9 electromyograms are shown. Moreover, the electromyogram which expanded the scale of the intensity | strength (vertical axis) and time (horizontal axis) about the signal of the muscle contraction by the stimulus by each test solution is shown in the upper part of the figure.

  As shown in FIG. 3, in rats subjected to sham surgery without ligating the common carotid artery and administered with distilled water (indicated by “1” in the figure), distilled water, 3 mM citric acid as a test solution. In the order of acid and 100 nM capsaicin, the number of muscle contractions by these stimuli increased. On the other hand, in rats with ligated bilateral common carotid arteries administered with distilled water (indicated by “2” in the figure), the number of muscle contractions is reduced, and the number of muscle contractions is reduced by stimulation with 100 nM capsaicin. Was particularly prominent. In contrast, in the rat ligated to the bilateral common carotid arteries and administered with MAK (indicated by “3” in the figure), the rats in the sham operation group and administered with distilled water (see FIG. The number of muscle contractions recovered to the same level as in the case of “1”.

  FIG. 4 shows a graph summarizing all the results. The results are shown as the total number of swallows or muscle contractions based on electromyogram measured visually.

  As shown in FIG. 4, in a rat subjected to a sham operation without ligating the common carotid artery and administered with distilled water (indicated by “1” in the figure), distilled water, 1 mM citric acid was used as a test solution. In the order of acid, 3 mM citric acid, 10 mM citric acid, and 100 nM capsaicin, the number of swallowing or muscle contraction by these stimuli increased. On the other hand, the number of swallowing or muscle contraction was significantly reduced in rats ligated to the bilateral common carotid artery and administered with distilled water (indicated by “2” in the figure). In contrast, in the rat ligated to the bilateral common carotid arteries and administered with MAK (indicated by “3” in the figure), the rats in the sham operation group and administered with distilled water (see FIG. The frequency of swallowing or muscle contraction by stimulation with each test solution was recovered to the same extent as in the case of “1”.

  From the above, it has become clear that administration of MAK improves dysphagia.

<Test Example 4>
It has been reported that tyrosine hydroxylase (dopamine nervous system) is involved in dysphagia caused by ligation of the common carotid artery. Therefore, in this study, a sham operation without ligating the common carotid artery was performed, and then distilled water was administered for 2 weeks (indicated by “1” in the figure), and ligation was performed on the bilateral common carotid artery for 2 weeks after the operation. For rats administered with distilled water (indicated by “2” in the figure) and rats ligated to the bilateral common carotid artery and administered MAK for 2 weeks after the surgery (indicated by “3” in the figure). A coronal section containing the striatum was prepared, and the expression state of tyrosine hydroxylase was examined by immunohistochemical staining. Specifically, after blocking with normal goat serum, it was reacted with an anti-tyrosine hydroxylase antibody (1: 1,000 dilution, manufactured by Chemicon), followed by a secondary antibody reaction by avidin-biotin peroxidase method, and diaminobenzidine. The color was developed with a microscope and observed under a microscope. The micrograph is shown in FIG.

  As a result, in rats (shown as “2” in the figure) in which bilateral common carotid arteries were ligated and administered distilled water for 2 weeks after the surgery, sham surgery without ligating the common carotid artery was performed, and then distilled water was used for 2 weeks. The amount of tyrosine hydroxylase expressed in the striatum was decreased compared to the rat administered with (1) in the figure. On the other hand, in the rats (indicated by “3” in the figure) in which bilateral common carotid artery was ligated and MAK was administered for 2 weeks after the operation, the expression level was restored to the same level as in the sham-operated rats. Therefore, it was considered that the decrease in the expression level of tyrosine hydroxylase approached normal by MAK administration was partly responsible for the effect of improving dysphagia.

(3) Other Preparation Examples of Culture Medium Extract <Preparation Example 2> (Solid culture of Shiitake mushroom using bagasse)
80 parts by mass of bagasse and 20 parts by mass of defatted rice bran were blended, adjusted to a moisture content of 70%, a solid medium was prepared, and autoclaved as usual. This solid medium was inoculated with shiitake mycelia and cultured for 4 months in a culture chamber adjusted to a temperature of 22 to 24 ° C. After the mycelium invaded in the medium, it was transferred to a temperature treatment chamber at 24 to 34 ° C. Warm for hours and then treat in a cold room at 10 ° C. for 5 days. Then, it culture | cultivated for 2 days in the said culture room, and the culture medium was crushed twice with the crusher. The crushed medium was treated at 50 ° C. for 4 hours to promote autolysis, then packed in an extraction tank, and extracted for 16 hours while circulating 60 ° C. warm water. The obtained extract was pre-filtered with a filter cake made of diatomaceous earth, further filtered and sterilized with a membrane filter, concentrated, and freeze-dried to obtain a brown powder. The results of analyzing the components were as follows.

・ Carbohydrate: 35% (phenol sulfate method)
・ Protein: 12% (semi-micro Kjeldahl method)
・ Water-soluble lignin: 35% (acetyl bromide method)
・ Inorganic: 13% (direct ashing method)

<Preparation Example 3> (Solid culture of Shiitake mushroom using corn stalk)
Corn stalks were washed with water, dried, crushed, and rice bran was added at a mass ratio of 20%, adjusted to 70% moisture, a solid medium was prepared, and autoclaved as usual. Shiitake mycelium was inoculated into this solid medium, and a culture extract was obtained in the same manner as in Preparation Example 2. The results of analyzing the components were as follows.

・ Sugar: 40% (phenolic sulfuric acid method)
・ Protein: 12% (semi-micro Kjeldahl method)
・ Water-soluble lignin: 35% (acetyl bromide method)
・ Inorganic: 12% (direct ashing method)

<Preparation Example 4> (Solid culture of N. gonorrhoeae using Kumagusu)
10% by mass of rice bran was added to the crushed fiber residue obtained by extracting the pigment and scent of kumabuchi with ethyl alcohol, and a solid medium was prepared by adjusting the water content to 70%, followed by high-pressure steam sterilization as usual. This solid medium was inoculated with mycelium of mannen koji, and a culture extract was obtained in the same manner as in Preparation Example 2. The results of analyzing the components were as follows.

・ Sugar: 30% (phenolic sulfuric acid method)
・ Protein: 15% (semi-micro Kjeldahl method)
・ Water-soluble lignin: 35% (acetyl bromide method)
・ Inorganic: 10% (direct ashing method)

<Preparation Example 5> (Liquid culture of Shiitake mushroom using bagasse)
To 1 L (liter) of water, 60 g of bagasse finely crushed with a mixer, 20 g of dried okara, 20 g of rice bran, and 2 g of yeast extract were added, followed by high-pressure steam sterilization as usual. This liquid medium is inoculated with mycelia of shiitake mushrooms and aerated for 3 weeks at 23 ° C., and then the culture solution is heated at 60 ° C. for 1 hour and at 80 ° C. for 2 hours to promote the self-digestion reaction of the mycelium enzyme Metabolites were extracted. The culture solution was centrifuged at 3,000 rpm for 30 minutes, the precipitate was removed, and a brown solution was obtained. The extract was lyophilized and analyzed, and the results were as follows.

・ Carbohydrate: 38% (phenol sulfate method)
・ Protein: 16% (semi-micro Kjeldahl method)
・ Water-soluble lignin: 35% (acetyl bromide method)
・ Other: 11%

<Preparation Example 6> (Liquid culture of gonococcus manneum using bear candy)
90 g, 10 g of rice bran, and 5 g of yeast extract were added to 1 L of water and the fiber residue obtained by extracting the pigment residue and fragrance of Kumagusu with ethyl alcohol finely with a mixer was sterilized under high pressure steam as usual. This liquid medium was inoculated with mycelium of mannen koji, and aerated at 23 ° C. for 2 weeks. The culture was heated and centrifuged in the same manner as in Preparation Example 4 to obtain a dark brown liquid. The extract was lyophilized and analyzed, and the results were as follows.

・ Carbohydrate: 33% (phenol sulfate method)
・ Protein: 18% (semi-micro Kjeldahl method)
・ Water-soluble lignin: 40% (acetyl bromide method)
・ Others: 9%

<Preparation Example 7> (Solid culture of Yamabushi persimmon using bagasse)
65 parts by mass of bagasse, 20 parts by mass of wheat bran, 10 parts by mass of rice bran, and 5 parts by mass of dry yeast were mixed, adjusted to a moisture of 70%, a solid medium was prepared, and autoclaved as usual. This solid medium was inoculated with mycelium of Yamabushi mushroom, and a culture extract was obtained in the same manner as in Preparation Example 2. The results of analyzing the components were as follows.

・ Carbohydrate: 43% (phenol sulfuric acid method)
・ Protein: 12% (semi-micro Kjeldahl method)
・ Water-soluble lignin: 28% (acetyl bromide method)
・ Inorganic: 10%

Claims (2)

It is characterized by containing, as an active ingredient, an extract containing saccharides, proteins and water-soluble lignin obtained by culturing mycelium of mannen koji using a medium containing bagasse and rice koji and extracting from the culture. A dysphagia improving agent.   The dysphagia improving agent according to claim 1, wherein the extract is obtained by performing autolysis of basidiomycetes from the culture.