JP5766173B2 - Foods and drinks containing chlorogenic acids - Google Patents

Description

The present invention relates to a saccharification inhibitor containing chlorogenic acids as an active ingredient, and a food or drink containing the inhibitor.

When a protein and reducing sugar are mixed and heated, the amino group of the protein and the carbonyl group of the sugar are non-enzymatically bound to form a saccharification product. This reaction is called Maillard reaction or saccharification reaction and has been used in the field of food chemistry for a long time. This protein-reducing sugar binding reaction also occurs in vivo, and glycated proteins are always formed.

Protein saccharification can sometimes cause loss of protein structure and function and accumulate abnormal proteins in the body. Normally, glycated proteins are balanced between formation and degradation, and abnormal proteins do not accumulate in the body. However, if the metabolic function declines due to aging or the hyperglycemic state continues due to the onset of diabetes, the saccharification reaction gradually proceeds in vivo, and the normal function of the protein in each tissue is impaired. Finally, this glycated protein forms an irreversible compound called advanced glycation end-products (AGE), which binds to AGE receptors deposited in each tissue or localized in vascular endothelial cells. It is known to cause various diseases.

In particular, diabetic complications, nephropathy, retinopathy, neuropathy, Alzheimer's disease, arteriosclerosis, malignant tumor, bone disease, neurodegenerative disease, and the like are known as proteins whose glycation causes protein. Skin aging is also considered to be one of the causes of protein glycation. Therefore, inhibition of protein glycation is considered to be effective in preventing and treating these diseases and symptoms.

Various studies have been conducted on substances that inhibit glycation of proteins. A typical example of a saccharification inhibitor is aminoguanidine. In aminoguanidine, the nitrogen atom of the hydrazine group reacts with the carbonyl group of the sugar to form a stable hydrazone, thereby capturing the free or protein-bound carbonyl group and inhibiting glycation of the protein. However, aminoguanidine has a strong glycation-inhibiting effect, but clinically has side effects such as capturing vitamin B2 and has not been used for living bodies (for example, Non-Patent Document 1). From such a background, development of a saccharification inhibitor derived from a natural product with few problems of side effects is expected.
Forefront of AGEs research, Medical Review, published May 20, 2004

The present invention provides a saccharification inhibitor containing chlorogenic acids as an active ingredient, a pharmaceutical composition containing the inhibitor, a cosmetic composition, a food and drink, a saccharification reaction suppression method, and a bitterness and astringency masking method. The main purpose.

As a result of intensive studies to solve the above problems, the present inventors have found that chlorogenic acids significantly inhibit glycation of proteins. The present invention has been completed as a result of further research based on such knowledge.

The present invention provides the following saccharification inhibitor, pharmaceutical composition, cosmetic composition, food and drink, saccharification reaction suppressing method and masking method.
Item 1. A saccharification inhibitor containing chlorogenic acids as an active ingredient.
Item 2. A pharmaceutical composition comprising the saccharification inhibitor according to Item 1 together with a pharmaceutically acceptable carrier and / or additive.
Item 3. A cosmetic composition comprising the saccharification inhibitor according to Item 1.
Item 4. Item 2. Formulating the saccharification inhibitor according to Item 1 into a food and drink containing at least one selected from the group consisting of (a) sugar and (b) amino acids, peptides, proteins and salts thereof. A method for suppressing a saccharification reaction in foods and drinks, which is characterized.
Item 5. Foods and drinks containing chlorogenic acids and tochu-nakaba processed products.
Item 6. The food / beverage product according to claim 1, wherein the chlorogenic acids are derived from a plant containing chlorogenic acids other than chemical synthesis or Tochu Nakaba.
Item 7. Item 7. The food or drink according to Item 5 or 6, which is a beverage containing 0.5 to 2 mg / ml of chlorogenic acids.
Item 8. Item 7. The food or drink according to Item 5 or 6 containing 100 to 1000 mg / day of chlorogenic acids.
Item 9. The food or drink according to any one of Items 5 to 7, which contains 0.01 parts by weight or more of processed licorice leaves with respect to 1 part by weight of chlorogenic acids derived from a plant containing chlorogenic acids other than chemical synthesis or chunaka leaves. Goods.
Item 10. A method for masking bitterness and astringency with chlorogenic acid, comprising combining chlorogenic acids derived from a plant containing chlorogenic acids other than chemically synthesized or nakanaka leaves and processed nakagen leaves.

The saccharification inhibitor of the present invention is excellent in the glycation-inhibiting action of amino acids and peptides or proteins containing these as constituents. In addition, chlorogenic acids, which are the active ingredients of the saccharification inhibitor of the present invention, are contained in plants such as Tochu-nakaba, coffee beans, mugwort, etc., and since they have been eaten in general, their safety has been confirmed. Has been. Therefore, it does not cause a side effect that has been a problem with the use of conventional saccharification inhibitors such as aminoguanidine, and is excellent in safety.

By administering such a pharmaceutical composition containing the glycation inhibitor of the present invention, the glycation reaction in the body can be inhibited. For example, diabetic complications (for example, diabetic nephropathy, diabetic retinopathy, Diabetic neuropathy, etc.), arteriosclerosis, malignant tumor, bone disease, neurodegenerative disease (eg, Alzheimer's disease, Parkinson's disease, etc.) can be prevented / treated.

In addition, by applying a cosmetic composition containing the saccharification inhibitor of the present invention to the skin, it can be expected to inhibit saccharification of amino acids and the like in the skin and prevent skin aging.

In addition, by ingesting a food or drink containing the saccharification inhibitor of the present invention, symptoms caused by saccharification of amino acids, peptides, proteins, etc. in vivo can be prevented or improved.

Furthermore, since chlorogenic acids, which are active ingredients of the saccharification inhibitor of the present invention, inhibit saccharification of amino acids and the like even in foods, browning, precipitation and the like of foods can be prevented and food stability can be improved.

Chlorogenic acids have been problematic in that they can cause bitterness and astringency, especially when blended in beverages. In particular, glycation of amino acids in the body is suppressed, and the disease can be more easily prevented and symptoms can be improved.

Saccharification inhibitor In the present invention, saccharification inhibition means that an amino group of an amino acid, a peptide or protein containing this as a constituent component, and a salt thereof, and a carbonyl group of the sugar are combined to form a saccharification product thereof. Inhibiting the reaction. In the present specification, amino acids, peptides, proteins, and salts thereof may be collectively referred to as amino acids.

The sugar refers to a reducing sugar and means a sugar having a carbonyl group (reducing group) such as an aldehyde group or a ketone group. Examples of such sugars include all sugars classified into monosaccharides such as glucose, fructose, xylose, and arabinose, and disaccharides such as maltose and lactose. These sugars are sometimes collectively referred to as sugars in this specification.

The present invention contains chlorogenic acids that can be extracted from plants as an active ingredient. Hereinafter, each component of the saccharification inhibitor of the present invention will be described.

(1) Chlorogenic acids In the present invention, chlorogenic acids include chlorogenic acid, isochlorogenic acid, neochlorogenic acid, cryptochlorogenic acid, ferryl caffeoylquinic acid and the like.

Here, chlorogenic acid is 5-caffeoylquinic acid in which caffeic acid is ester-bonded to the hydroxyl group at the 5-position of quinic acid. Cryptochlorogenic acid is 4-caffeoylquinic acid in which caffeic acid is ester-bonded to the hydroxyl group at the 4-position of quinic acid. Neochlorogenic acid is 3-caffeoylquinic acid in which caffeic acid is ester-bonded to the hydroxyl group at the 3-position of quinic acid. Isochlorogenic acid is dicaffeoylquinic acid in which caffeic acid is ester-bonded to two of the hydroxyl groups at positions 3, 4 and 5 of quinic acid (for example, 3,4-dicaffeoylquinic acid, 3, 5-dicaffeoylquinic acid, 4,5-dicaffeoylquinic acid; these may be referred to as isochlorogenic acids). Ferryl caffeoylquinic acid is ferryl quinic acid (for example, 5-ferryl quinic acid) in which ferulic acid is ester-bonded to one of hydroxyl groups at positions 3, 4 and 5 of quinic acid, and 3-position of quinic acid. Ferryl caffeoylquinic acid (for example, 3-ferryl-4-caffeoylquinic acid) in which caffeic acid and ferulic acid are ester-bonded to two of the 4- and 5-position hydroxyl groups.

The chlorogenic acids of the present invention also include physiologically acceptable salts and sugar esters of the above compounds. Examples of the chlorogenic acid salts include alkali metal salts and alkaline earth metal salts such as isochlorogenic acid, sodium salt of chlorogenic acid, potassium salt, calcium salt and magnesium salt.

As the sugar used in the sugar ester of chlorogenic acids, monosaccharides or oligosaccharides of about 2 to 3 sugars are preferable.

The above compounds may be used alone or in combination of two or more.

Chlorogenic acids can be produced by chemical synthesis, but it is preferable to use processed plant products containing chlorogenic acids. Hereinafter, the plant processed product may be referred to as “processed plant product”, “processed plant product”, or simply “processed product”.

As the processed plant product, for example, those extracted from plants such as perilla, sunflower, mugwort, sweet potato, raw coffee beans, unripe apples, and chuchu leaves are preferable, among which raw coffee bean extracts, particularly red coffee (Coffea coffee) Arabica LINNE) seeds obtained by extraction with ascorbic acid, an aqueous citric acid solution or hot water are preferred. The raw coffee bean extract thus obtained usually contains about 25 to 35% by weight of chlorogenic acids in total. Even when other plant processed products (extracts) are used, the amount of chlorogenic acids contained can be easily confirmed by a conventionally known method such as using HPLC (high performance liquid chromatography).

The content ratio of isochlorogenic acids in chlorogenic acids is not limited, but is preferably 1/3 or less, more preferably 1/4 or less, specifically 1/3 to 1 because isochlorogenic acid has particularly strong bitterness. It is preferably about / 20. Within this range, when blended in an orally ingested composition (for example, food or drink), it is possible to produce a beverage that does not cause unpleasant astringency or bitterness and has excellent stability. it can. Adjustment of the content weight ratio of the isochlorogenic acids is a method of blending plant extracts with different isochlorogenic acid contents; using chlorogenic acids by column separation, extraction, chemical synthesis, etc., and blending with the plant extract Method: As described in JP-A-9-9603, it can be carried out by a method of selectively eluting chlorogenic acids by adsorption / desorption treatment to a resin and blending it with the plant extract.

In the present invention, the saccharification inhibitor is not particularly limited as long as it contains chlorogenic acids as an active ingredient. Processing derived from plant bodies such as perilla, sunflower, mugwort, sweet potato, raw coffee beans, immature apples, and chuchu leaves The product is also included in the saccharification inhibitor of the present invention. In the present invention, chlorogenic acids alone or plant processed products alone may be used as an active ingredient of a saccharification inhibitor. A combination of chlorogenic acids and plant processed products may be used, or two or more plant processed products may be combined. It can also be used.

In the present invention, the processed plant product refers to a plant body such as perilla, sunflower, mugwort, sweet potato, raw coffee bean, unripe apple, and chuchu leaf, usually after drying and depending on its form and intended dosage form. It refers to those prepared as processed products after being subjected to various processing treatments such as pulverization treatment, extraction treatment, purification treatment, concentration treatment, and drying treatment (including spray-drying treatment and freeze-drying treatment).

Examples of the processed product in the present invention include, for example, a pulverized processed product (which may be either coarse powder or fine powder), an extract extracted with various solvents, a dried product (dried extract), and a powder. And dry powder extract.

In the case where the workpiece targeted by the present invention is a pulverized workpiece, the adjustment method may follow a conventionally known method. For example, each part of the plant may be dried by constant temperature drying (drying using a constant temperature device, etc.), hot air drying, freeze drying, etc., and the resulting dried product is supplied to a pulverizer or the like to prepare a pulverized processed product. it can.

In addition, when the processed product of the present invention is an extract, its production method (extraction method), extraction conditions, and the like are not particularly limited, and may be a conventionally known method. Each part of the plant (whole plant, flower, fruit, leaf, branch, bark, rhizome, seed, etc.) can be obtained as it is or after cutting, pulverizing, etc., and then extracting by extraction or solvent extraction. As a method for solvent extraction, a method known in the art may be adopted, and for example, a conventionally known extraction method such as water extraction, hot water extraction, hot water extraction, alcohol extraction, supercritical extraction or the like may be used. it can.

When performing solvent extraction, examples of the solvent include water; lower alcohols such as methanol, anhydrous ethanol, and ethanol; and alcohols such as polyhydric alcohols such as propylene glycol and 1,3-butylene glycol (anhydrous or water-containing). Not); ketones such as acetone; esters such as diethyl ether, dioxane, acetonitrile, and ethyl acetate; xylene, benzene, chloroform, and the like. Preferred are water, ethanol, and the like. These solvents may be used alone or in combination of two or more.

Although the obtained extract can be used as it is, it may be dried and used in a powder form. Moreover, you may refine | purify, a concentration process, etc. to the extract obtained as needed. As the purification treatment, treatment such as filtration or adsorption or decolorization using an ion exchange resin or activated carbon column can be performed. As the concentration treatment, a conventional method such as an evaporator can be used.

Alternatively, the obtained extract (or purified product or concentrate) is subjected to lyophilization and pulverized. Additives such as dextrin, corn starch and gum arabic are added and pulverized by spray drying. It may be pulverized according to a conventionally known method such as a method to obtain a processed product used in the present invention. Moreover, you may use this processed material by melt | dissolving in a pure water, ethanol, etc. as needed.

For convenience, commercially available products may be used as plant-derived processed products used in the present invention.

(2) Other components The above active ingredients can be used alone, but in addition to the above components, conventionally known excipients, fragrances, colorants, emulsifiers, stabilizers, thickeners, enzymes, preservatives, Lubricants, surfactants, disintegrants, disintegration inhibitors, binders, absorption enhancers, adsorbents, moisturizers, solubilizers, preservatives, flavoring agents, sweeteners, etc. do not impair the effects of the present invention. It can mix | blend as needed in the range.

The blending amount of chlorogenic acids in the saccharification inhibitor of the present invention is not particularly limited as long as the intended effect of the present invention is exhibited, but for example, about 0.001 to 100% by weight, preferably 0.01 to 50% by weight. %, More preferably about 0.05 to 20% by weight. When a plant processed product is used as a saccharification inhibitor, a desired amount can be blended according to the content ratio of chlorogenic acids.

Pharmaceutical composition The present invention also provides a pharmaceutical composition comprising the saccharification inhibitor together with a pharmaceutically acceptable carrier and / or additive.

The pharmaceutical composition of the present invention can be prepared in various pharmaceutical dosage forms, whether orally or parenterally. For example, liquid preparations such as liquids (including syrups), tablets, pills, powders, etc. Oral preparations in the form of solid preparations such as granules, capsules (including soft capsules); liquid preparations such as liquids, drops, injections, eye drops, tablets, pills, capsules (including soft capsules), etc. Examples include parenteral preparations in the form of solid preparations. The pharmaceutical composition of the present invention is preferably an oral preparation.

When the pharmaceutical composition of the present invention is a liquid preparation, it can be stored frozen, or it may be stored after removing moisture by lyophilization or the like. Freeze-dried preparations, dry syrups and the like are used by dissolving again by adding distilled water for injection, sterilized water or the like at the time of use.

For example, when the pharmaceutical composition of the present invention is prepared as an injection, infusion, etc., as a diluent, for example, water, ethyl alcohol, macrogol, propylene glycol, ethoxylated isostearyl alcohol, polyoxylated isostearyl alcohol, polyoxyethylene Sorbitan fatty acid esters and the like can be used. In this case, the pharmaceutical composition of the present invention may contain a sufficient amount of sodium chloride, glucose or glycerin to adjust a solution that is isotonic with the body fluid. Moreover, you may add the solubilizing agent, buffering agent, soothing agent, etc. which are generally used in this field | area.

When the pharmaceutical composition of the present invention is prepared as a solid agent, for example, in the case of a tablet, those conventionally known in this field can be widely used as a carrier. Examples of such carriers include lactose, sucrose, maltose, sodium chloride, glucose, urea, starch, calcium carbonate, kaolin, crystalline cellulose, silicic acid, etc .; water, ethanol, propanol, simple syrup, glucose solution , Starch solution, gelatin solution, carboxymethylcellulose, shellac, methylcellulose, potassium phosphate, polyvinylpyrrolidone, etc .; dry starch, sodium alginate, agar powder, laminaran powder, sodium bicarbonate, calcium carbonate, polyoxyethylene sorbitan fatty acid ester Disintegrating agents such as sodium lauryl sulfate, stearic acid monoglyceride, starch, lactose; disintegration inhibitors such as sucrose, stearin, cocoa butter, hydrogenated oil; quaternary ammonium base, sodium lauryl sulfate, etc. Moisturizers such as glycerin and starch; adsorbents such as starch, lactose, kaolin, bentonite and colloidal silicic acid; use of lubricants such as purified talc, stearate, boric acid powder and polyethylene glycol it can. Further, the tablets can be made into tablets with ordinary coatings as necessary, for example, sugar-coated tablets, gelatin-encapsulated tablets, enteric-coated tablets, film-coated tablets, double tablets, and multilayer tablets.

Moreover, when preparing in the form of a pill, a conventionally well-known thing can be widely used as a support | carrier in this field | area. Examples include excipients such as glucose, lactose, starch, cacao butter, hydrogenated vegetable oil, kaolin and talc, binders such as gum arabic powder, tragacanth powder, gelatin, ethanol, and disintegrants such as laminaran and agar. Can be used.

In addition to the above, for example, surfactants, absorption promoters, adsorbents, fillers, preservatives, stabilizers, emulsifiers, solubilizers, salts that regulate osmotic pressure, dosage units of the preparations obtained It can be appropriately selected and used according to the form. In addition, other active ingredients (for example, ascorbic acid, vitamin B6, vitamin B1, vitamin B2, nicotinamide and other vitamins; alkali metal salts such as sodium chloride and potassium chloride, citrate, acetate and phosphoric acid Inorganic salts such as salts) may be contained. Furthermore, you may use in combination with another medicinal component. Moreover, in the pharmaceutical composition of this invention, a coloring agent, a preservative, a fragrance | flavor, a flavoring agent, a sweetening agent, etc. can be mix | blended and prepared as needed.

The dose of the pharmaceutical composition of the present invention is not particularly limited as long as the effects of the present invention are exhibited, and can be appropriately set depending on the age, weight, symptom level, etc. of the patient. Therefore, the total amount of chlorogenic acids is usually about 100 to 1000 mg / day, preferably about 100 to 550 mg / day, and about 150 to 550 mg / day as the total amount of chlorogenic acids (body weight about 60 kg). It is more preferable that

The amount of chlorogenic acids in the pharmaceutical composition of the present invention can be appropriately set based on the daily intake so as to achieve the effect of the present application, but the total amount is about 20 to 100% by weight, preferably 30. About 90% by weight, more preferably about 50-80% by weight; preferably about 0.001-20% by weight, more preferably about 0.01-10% by weight, still more preferably about 0.1-5% by weight. It is. For example, in the case of a liquid composition, it can be blended at a low concentration.

Since the pharmaceutical composition of the present invention can exhibit an excellent saccharification reaction inhibiting action in vivo, it can be used for the purpose of prevention / treatment of diseases caused by saccharification of amino acids in vivo. . Examples of such diseases include diabetic complications (eg, diabetic nephropathy, diabetic retinopathy, diabetic neuropathy, etc.), arteriosclerosis, malignant tumor, bone disease, neurodegenerative disease (eg, Alzheimer's disease, Parkinson's disease and the like). It can also be used for the purpose of preventing / improving skin aging.

Cosmetic composition The saccharification inhibitor of the present invention can also be prepared as a cosmetic composition by mixing with a conventionally known base or carrier that is cosmetically acceptable.

Examples of the base or carrier include water-based bases such as water; oil-based bases such as petrolatum, squalane, paraffin, liquid paraffin, white wax, plastic base, polyethylene glycol, macrogol; ethyl cellulose, hydroxypropyl cellulose, hydroxypropyl , Methyl cellulose, polyvinyl pyrrolidone, carrageenan, polyvinyl butyrate, hydroxypropyl cellulose phthalate, methyl methacrylate copolymer, diethyl methacrylate ethyl methacrylate methyl methacrylate copolymer, carboxyvinyl polymer, polyethylene glycol, etc .; cetanol, stearyl alcohol, etc. Higher alcohols such as 1,3-butylene glycol, propylene glycol, dipropylene glycol and glycerol Etc. The.

In addition to the above base or carrier, known pH adjusters, preservatives, surfactants, stabilizers, dispersants, preservatives, colorants, fragrances and the like can be added.

The form of the cosmetic is not particularly limited and can be prepared in various forms using the above-mentioned bases, carriers, etc. For example, cleansing agents, skin cleansing agents, massage agents, ointments, creams, lotions, oils , Basic cosmetics such as packs, face wash, lotion, milky lotion, jelly, etc .; makeup cosmetics such as foundation, funny, lipstick, blusher, eye shadow, eyeliner, mascara, eyebrow.

The preparation method in preparing the dosage form is not particularly limited, and may be a method known in the art as long as the effects of the present invention are not impaired.

The blending amount of the saccharification inhibitor in the cosmetic composition of the present invention is not particularly limited as long as the effects of the present invention are exhibited. For example, about 0.001 to 99% by weight, preferably about 0.01 to 50% by weight, More preferably, it is about 0.05 to 20% by weight. When a plant processed product is used as a saccharification inhibitor, a desired amount can be blended according to the content ratio of chlorogenic acids.

The application amount of the cosmetic composition of the present invention is not particularly limited, and an appropriate amount may be applied according to the dosage form with reference to the blending amount of chlorogenic acids. Since the cosmetic composition of the present invention has an excellent glycation-inhibiting action, it can inhibit glycation of amino acids in the skin and prevent skin aging such as generation of wrinkles, spots and sagging. In addition, by preventing skin aging, the effect of improving skin gloss and firmness can be expected.

Food / beverage products The saccharification inhibitor of the present invention can also be prepared as a food / beverage product having a saccharification inhibitory action in combination with conventionally known ingredients, materials and the like in the field of food and beverage products.

In the food and drink of the present invention, the saccharification inhibitor is about 100 to 1000 mg / day, preferably about 100 to 500 mg / day, more preferably about 100 to 500 mg / day, as the total amount of chlorogenic acids (when the body weight is about 60 kg). It is preferable to blend so as to obtain an intake amount of about 300 to 500 mg / day. Moreover, if it exists in the range of such a compounding quantity, the saccharification inhibitory effect will be seen notably.

On the other hand, when chlorogenic acids are blended in foods and drinks, there is a problem of giving bitterness and astringency, and foods containing chlorogenic acids have been studied so far (JP 2004-81207 A, etc.). . However, many of them were combined with high-taste materials such as fruit juice and were not satisfactory for daily drinking.

Therefore, as a result of various investigations by the inventors, it is possible to suppress bitterness, astringency, etc. peculiar to chlorogenic acid by combining chlorogenic acid with a processed product of Tochu Naka leaf among tea leaves as a material that can be ingested on a daily basis. I found out that I can do it.

Eucommia ulmoides oliver is a deciduous woody tree that is classified as a genus of the family Eucommia from the central part of China and has a height of 20 m. In the present invention, the Nakanaka leaf may be produced by cultivation or may be collected from nature. For example, the leaves before the fall of the current year are used, and the leaves are collected from April to October, preferably from May to August, more preferably from July to August. In the present invention, the Tochu Nakaba may be used as it is, but a cut one may be used. Tochu Nakaba may be cut into a width of, for example, about 5 to 30 mm, and preferably about 10 to 20 mm. In the present invention, it is preferable to use uncut cutting leaves. By using uncut cutting leaves, it is possible to perform gentle drying in the subsequent drying step, and it is possible to suppress a decrease in yield due to the collapse of leaves during drying and discoloration of the cutting leaves. In the present invention, such a processed product of Tochu Naka can be used.

The processed nakanaka leaf product includes any processed nakanaka leaf product, and is not particularly limited, and examples thereof include dried nakanaka leaf products and further processed nakanaka leaf products. Although the processing method etc. are the same as that of the said processed plant thing, the following methods are mentioned, for example.

The processed nakanaka leaf product that can be used in the present invention is not particularly limited as long as the dried nakanaka leaf is dried. For example, steamed, twisted cocoon leaf is dried by a drier, further roasted or far-infrared. Can be used. As such a dried nakanaka leaf, the method described in Japanese Patent No. 3101901, more specifically, a step of steaming nakanaka green leaves at a temperature of 100 to 110 ° C. for 20 to 120 seconds, a step of twisting steamed nakanaka leaves, 4-5 days in the sun or a method comprising a step of drying to a moisture content of 5% while aging using a dryer and a roasting step, and a method described in JP-A-2005-287469, more specifically Is produced by a method comprising a step of steaming cocoon leaves, a step of drying cocoon leaves with stirring and / or pressure, and a step of drying cocoon leaves by irradiating them with far-infrared rays. A dry product is preferred.

Examples of processed products of dried Nakanaka leaves include, for example, pulverized dried Nakanaka leaves, extracts of dried Nakanaka leaves or dried dried Nakanaka leaves, and dried powders of the extracts, but are not limited thereto. Not.

The pulverized product of dried Nakanaka leaf may be any product obtained by pulverizing dried dried Nakanaka leaf. Examples thereof include those obtained by pulverizing dried dried Nakanaka leaf with a pulverizer known in the art such as a jet mill. The dried dried Nakanaka leaf used as a pulverized raw material may be any dried dried dried Nakanaka leaf. For example, dried dried Nakanaka leaf produced by the method described in Japanese Patent No. 3101901 or JP-A-2005-287469. Is preferred. As the pulverized product of the dried nakanaka leaf, the nakanaka leaf green powder described in JP-A-2005-287469 is preferable.

The extract of dried chuchu leaves or dried crushed leaves of chunaka leaves only needs to be extracted from dried chuchu leaves or crushed dried leaves of nakanaka leaves. What extracted the component and further processed, such as cooling, filtration, a concentration process, is mentioned. Examples of such an extract include the Tochu Nakaba hot water extract described in JP-A-2005-289950. Moreover, what extracted the dried tsunaka leaf dried material manufactured by the method of patent 3101901 or Unexamined-Japanese-Patent No. 2005-287469, the ground material of these dried nakanaka leaf materials, etc. by the extraction method well-known in the said field | area. It can also be used as a processed Tochu tea.

The dry powder of the extract is not limited as long as it is obtained by drying the extract from Fuchu leaves as described above. For example, the hot water extract of Fuchu leaves as described above is a method known in the art such as spray drying. May be dried. As a dried product of such a Nakanaka hot water extract, a dry powder of the Nakanaka hot water extract described in JP-A-2005-289950 is preferable.

The blending ratio of the chlorogenic acid and the processed licorice leaf product in the food and drink of the present invention is not particularly limited as long as the bitterness and astringency by chlorogenic acid is masked, but 0.01 wt. Part or more, preferably about 0.5 to 10 parts by weight, more preferably about 1 to 8 parts by weight, and further preferably about 1.2 to 6 parts by weight. . If it is in this range, the bitterness and astringency peculiar to chlorogenic acids will not be felt, and it can be set as the food / beverage product which can be ingested continuously.

In addition, by blending chlorogenic acid and processed licorice at the above ratio, it becomes possible to blend chlorogenic acids at a high concentration even in beverage-type foods where the bitterness and astringency of chlorogenic acids are noticeable. .

For example, when the food / beverage product of the present invention is a beverage-type food, the blending amount of the saccharification inhibitor is not particularly limited, and can be set as appropriate with reference to the daily intake. For example, as the total amount of chlorogenic acids A concentration of about 0.5 to 2 mg / ml, preferably about 0.5 to 1.5 mg / ml, more preferably about 0.5 to 1 mg / ml, more preferably about 0.5 to 0.8 mg / ml. It can mix | blend so that it may become. The food / beverage product of the present invention is a combination of the saccharification inhibitor and the processed product of Tochu leaves, even when such high-concentration chlorogenic acids are blended, a good taste is ensured and continuously It can be taken on a daily basis.

Although it does not specifically limit as a kind of food / beverage products of this invention, For example, a drink (a milk drink, a lactic acid bacteria drink, a soft drink containing fruit juice, a carbonated drink, a fruit juice drink, a vegetable drink, a vegetable and fruit drink, an alcoholic drink, a coffee drink, Sports drink powder drinks, tea drinks), confectionery (chewing gum, bubble gum and other gums (including plate gum and sugar-coated granular gum)); flavors such as marble chocolate and other coated chocolate, strawberry chocolate and bullberry chocolate Chocolates; hard candy (including bonbon, butterball, marble, etc.), soft candy (including caramel, nougat, gummy candy, marshmallow, etc.), film candy (edible film); hard biscuits, cookies, rice crackers, rice crackers Baked confectionery etc.); breads; Flop acids (including powders such as soup) of various food and drink; dog food include various pet food cat food like. Especially, when it is set as a tea drink, the effect of this invention appears notably.

The method for producing these foods and drinks is not particularly limited as long as the effects of the present invention are not impaired, and may follow the methods used by those skilled in the art for each application.

In addition, as health foods (nutrient functional foods, foods for specified health use, etc.), supplements, foods for the sick, etc. for the purpose of inhibiting glycation of amino acids in the body and preventing or improving diseases caused by saccharification The food and drink of the present invention can also be prepared. When preparing the food / beverage products of the present invention as such food / beverage products, for example, in the form of granules, capsules, tablets (including chewable agents, etc.), beverages (drink agents), etc. so as to facilitate continuous ingestion. It is desirable to prepare, and in the form of tablets. The food / beverage products of the present invention in the form of tablets can be appropriately prepared according to a conventional method using the pharmaceutically acceptable carrier. Moreover, even if it is a case where it prepares in another form, what is necessary is just to follow a conventionally well-known method.

Specific health foods (including conditional special health foods) and sick foods include, for example, diabetic complications (eg, diabetic nephropathy, diabetic retinopathy, diabetic neuropathy, etc.), arteriosclerosis Functions and effects of the food on diseases caused by glycation of amino acids in vivo such as symptom, malignant tumor, bone disease, neurodegenerative disease (eg Alzheimer's disease, Parkinson's disease, etc.) (suppression of glycation of amino acids in the body) It is a food or drink that can display the description on (effect) on its packaging container or the like.

Moreover, by taking the food / beverage products of this invention on a daily basis, the prevention effect of the said disease resulting from the saccharification of amino acids in the living body, or improvement of the symptom can be expected.

Method for inhibiting saccharification reaction The saccharification inhibitor not only inhibits saccharification of amino acids and the like in the body, but can also inhibit saccharification of amino acids in food and drink. That is, the present invention relates to (a) a sugar, and (b) a food or drink containing at least one selected from the group consisting of amino acids, peptides, proteins and salts thereof, by blending the saccharification inhibitor. A method for inhibiting saccharification reaction is also provided. Here, the component (a) and the component (b) refer to saccharides and amino acids described in the column of the saccharification inhibitor, respectively.

In the saccharification reaction inhibiting method of the present invention, the blending amount of the saccharification inhibitor can be adjusted according to the blending amount of chlorogenic acids in the food and drink. Moreover, when the amino acid in food / beverage products is 1 weight part, the mixture ratio of a saccharification inhibitor is about 0.01-5 weight part as a total amount of chlorogenic acids, Preferably it is about 0.05-1 weight part, More preferably Is about 0.05 to 0.5 parts by weight.

According to the method for inhibiting saccharification reaction in foods and drinks of the present invention, saccharification of amino acids in foods and drinks can be suppressed, and quality can be kept stable by preventing browning and precipitated sugar in foods and drinks. .

Method of masking bitterness and astringency Chlorogenic acids have strong bitterness and astringency and are difficult to take as they are, but bitterness and astringency are suppressed by combining with nakanaka leaf processed products. Accordingly, the present invention also provides a method for masking bitterness and astringency with chlorogenic acids, characterized by combining chlorogenic acids with processed licorice leaves.

The blending amounts of the chlorogenic acids and the processed koji leaf products in the masking method of the present invention can be appropriately adjusted according to the blending amounts and blending ratios in the food and drink products so as to achieve the effects of the present invention.

Hereinafter, although a test example etc. are shown and this invention is demonstrated in detail, this invention is not limited to these.

Production Example 1 (Manufacture of Tochu Nakaba Extract)
Manufacture of the licorice leaf extract was performed based on description of Example 1 of Unexamined-Japanese-Patent No. 2005-289950.

Specifically, 5 kg of Tochu Nakasei leaves were steamed at 110 ° C. for 90 seconds with a zonal steamer for producing Japanese tea. Fresh leaves were put into the machine from the inlet of the zonal steamer, steam was applied from the upper and lower steam supply devices while moving on the conveyor, and steamed at 110 ° C. for 90 seconds. The cocoon leaves were spread on the net conveyor and passed through a treatment chamber filled with non-pressure steam supplied from a boiler, and the cocoon leaves were steamed. Miyamura Tekko Co., Ltd., a feeder, a ground type 1500, a net conveyor, and a banding type 1000 were used.

Next, after steaming, the steamed rice leaves were twisted for 30 minutes using a twisting machine, and the twisted material was dried using a dryer at 80 ° C. for 5 hours to a moisture content of 5%. The color of Tochu Nakaha, which was greenish brown after steaming, changed to greenish brown with drying. Then, it was roasted at 110 ° C. for 30 minutes using a fried leaf machine (IR-10SP type: Terada Seisakusho) to obtain 2 kg of Tochu dry sample.

After 2 kg of Tochu dried leaves treated in this way were extracted with 10 kg of hot water at 90 ° C. for 1 hour and filtered using a 150 mesh filter, the filtrate was cooled to 5 ° C. and allowed to stand overnight. Further filtration and reconcentration. The concentrated extract was dried by a spray drying method to obtain 360 g of a brown powder. Hereinafter, this brown powder was used as “Takanaka leaf extract”.

1. Saccharification inhibition test "BSA-glucose test system"
The saccharification inhibiting ability (IC ₅₀ ) of chlorogenic acid, Tochu Nakaba extract and fresh coffee bean extract was measured according to the following method.

1 M glucose (D (+)-Glucose; manufactured by Wako Pure Chemical Industries, Ltd.) / PBS (manufactured by Wako Pure Chemical Industries, Ltd.) 100 μL, 25 mg / mL bovine serum albumin (BSA: manufactured by SIGMA) /0.02% Sodium fluoride (manufactured by Wako Pure Chemical Industries, Ltd.) / 80 μL of PBS and 20 μL of sample solutions of various concentrations were mixed and measured by fluorescence (excitation 360 nm, fluorescence 465 nm). This was taken as the value before the reaction. In addition, the fluorescence measuring device GENios (TECAN) was used for the fluorescence measurement.

After the mixed solution obtained above was reacted at 60 ° C. for 48 hours, glycated BSA that had been saccharified with glucose was measured by fluorescence (excitation 360 nm, fluorescence 465 nm). This was taken as the value after the reaction.

As a negative control, PBS was used instead of the sample, and fluorescence before and after the reaction was measured according to the same method as described above.

In addition, aminoguanidine was used as a positive control, and fluorescence before and after the reaction was measured according to the same method (Reference Example 1).

From the obtained value, the saccharification inhibition rate was calculated according to the following formula.
[Calculation formula for glycation inhibition rate]
Glycation inhibition rate (%) = {1- (sample after reaction−sample before reaction) / (negative control after reaction−negative control before reaction)} × 100
The saccharification inhibition rate by each sample solution is shown in Table 1 below.

As a result, as compared with aminoguanidine known as a saccharification inhibitor, chlorogenic acid, Tochu Nakaba extract, fresh coffee bean extract and Moyogi extract all showed an inhibition rate equal to or higher than that. In addition, even when chlorogenic acid and Tochu-nakaba extract were blended at a specific ratio, each showed an glycation-inhibiting effect equivalent to or higher than aminoguanidine.

Moreover, when the same test was done also about the extract of perilla, a sunflower, a sweet potato, and an apple immature fruit, the outstanding inhibitory effect was confirmed. Furthermore, excellent inhibitory effects were also confirmed for ferulic acid and caffeic acid, which are metabolites of chlorogenic acid.

The glycation inhibition activity was measured in the same manner except that bovine serum albumin was replaced with fructose or arginine in the “BSA-glucose test system”. In each case, the inhibition rate was similar to that of bovine serum albumin.

2. Taste test According to Tables 2 and 3, teas containing chlorogenic acids were prepared and evaluated for taste (bitterness, astringency, sweetness and sourness).

(Tea preparation method)
In accordance with Tables 2 and 3, components other than water were measured and made up to 100 ml with water. Stir well to dissolve each component.

(Sensory evaluation method)
A sensory evaluation was conducted by selecting 15 experienced panels. In this case, tea (placebo) not containing chlorogenic acid was used as a control, and the flavor was evaluated. The results are shown in Table 2. In addition, the score of evaluation in Table 2 is the average score (rounded to the second decimal place) of each panel scored according to the following criteria.
(Standard)
5 points I don't feel any nasty taste.
4 I feel a little strange.
3 points.
2 points
1 point I feel a very different taste.

Furthermore, based on the average score of each panel, it evaluated comprehensively with the following references | standards.
(Comprehensive evaluation)
◎ 4.6 to 5.0 points ○ 4.1 to 4.5 points Δ 3.6 to 4.0 points × 1.0 to 3.5 points

When the extract for green tea, the extract for roasted tea, the extract for barley tea or the extract for oolong tea and chlorogenic acid were used in combination, the taste was particularly bad in terms of bitterness and astringency, and the overall evaluation was also bad. On the other hand, when the Nakanaka leaf extract and chlorogenic acid are used in combination, the taste is excellent at any concentration, and in particular, 2 parts by weight or more of the Nakanaka leaf extract is added to 1 part by weight of chlorogenic acid. More favorable results were obtained.

In addition, when the coffee bean extract or mugwort extract was blended with coffee at a concentration of 1 mg / ml, none of them felt an odd taste and was not suitable as a beverage.

3. Skin aging improvement effect test <br/> When glycation (Maillard reaction) occurs in collagen, which is a protein in skin, amino group of lysine residue or guanidyl group of arginine residue and carbonyl group of sugar in protein are non-enzymatic After reacting with each other and passing through a Schiff base and an Amadori product, a cross-linked structure is formed connecting the proteins. When this cross-linked structure is formed, the molecule becomes hard and the original elasticity of the skin is lost. Further, since the cross-linked product is judged to be a foreign substance due to cross-linking of collagen and elastin, and the secretion amount of degrading enzymes (collagenase and elastase) increases, normal collagen and elastin are more easily decomposed than the cross-linked product. As a result, the firmness and elasticity of the skin is lost, the skin becomes brittle, and further, wrinkles, tarmi and kusumumi are generated.

Hereinafter, the effect of improving skin aging was evaluated using tea blended with chlorogenic acids.

(Test method)
The test method is a double-blind comparative study, divided into 6 groups of 10 people each with high concentration chlorogenic acid-containing Tochuchu tea intake group and placebo tea intake group, and evaluated by the stratum corneum water content and questionnaire survey went. In the test sample, chlorogenic acids extracted from green coffee beans were added to Tochu tea (0.3 wt% aqueous solution of Tochu Naka leaf extract), and the chlorogenic acids content was 100 mg, 200 mg, 300 mg per daily intake (350 ml). , 400 mg and 500 mg. Take the adjusted Tochu tea every day for 12 weeks, and measure the amount of keratinous water before and after 12 weeks in the environmental test room adjusted to a temperature of 23 ° C and humidity of 50%, and measure the change from the initial value. Turned into.

In the same way, the questionnaire survey is also based on the pre-ingestion criteria for “skin firmness / elasticity”, “softness of skin”, and “moisturizing skin” before ingestion, 4 weeks after ingestion, 8 weeks later, and 12 weeks later. The changes were entered as indicators. In addition, the score of evaluation in Table 5 is the average score (rounded to the second decimal place) of each monitor who scored according to the following criteria.
(Standard)
5 points improved.
4 Slightly improved.
3 points No change.
Two points slightly worsened.
・ It worsened.

The results are shown in Table 4 and Table 5 below.

4). Changes in glycated hemoglobin after intake of high concentration chlorogenic acid-containing Tochu tea <br/> The value of "HbA1c (glycated hemoglobin)" in blood is known as one index of cell glycation. HbA1c tends to gradually increase with age not only in people with high blood sugar but also in healthy people. It is said that cell glycation of people with high blood sugar levels proceeds greatly from an earlier stage than healthy people, and the aging phenomenon is accelerated.

Therefore, for subjects with HbA1c of 5.8% or higher, high concentration chlorogenic acid-containing Tochu tea (Tochu Nakaba extract 0.3 wt% aqueous solution) or placebo tea (Tochu Nakaba extract 0.3 wt% aqueous solution only) was used for 1 day. 350 ml per day was drunk for 3 months (the test beverage was adjusted in the same manner as the skin test). After 3 months, the subject's HbA1c decreased by 1% or more, and particularly good results were obtained with beverages with chlorogenic acid of 200 mg or more.

The formulation example of this invention is shown below.
Using the following components, 350 ml of beverage was produced according to a conventional method.

100g of powder was manufactured according to the usual method using the following component. 8 g of the obtained powder was suspended in 250 ml to obtain a beverage.

One tablet of 4 g of glaze was produced according to a conventional method using the following components.

Using the following ingredients, one tablet of 300 mg was produced according to a conventional method.

A granule bath was prepared according to a conventional method using the following components.

An emulsion was prepared according to a conventional method using the following components.

Claims (5)

Food and drink containing chlorogenic acids derived from raw coffee bean extract and hot water extract of Tochu dry leaves (excluding food and drink containing roasted coffee bean extract), The food / beverage products whose ratio of the said chlorogenic acid with respect to 100 weight part (dry matter conversion) of a hot water extract is 50 / 3-150 weight part. The food or drink according to claim 1, which is a beverage containing 0.5 to 2 mg / ml of chlorogenic acids derived from a raw coffee bean extract. The food / beverage products of Claim 1 or 2 which contain 100-1000 mg / day of chlorogenic acids derived from a raw coffee bean extract. It is characterized by combining chlorogenic acids derived from fresh coffee bean extract and hot water extract of Tochu dry leaves (however, a combination of roasted coffee bean extract and hot water extract of Tochu dry leaves) Except) , a method of masking the bitterness and astringency of the chlorogenic acids. The masking method according to claim 4, wherein chlorogenic acids derived from raw coffee bean extract are combined at a ratio of 50/3 to 150 parts by weight with respect to 100 parts by weight (converted to dry matter) of hot water extract of Tochu dry leaves. .