JP5766173B2 - Foods and drinks containing chlorogenic acids - Google Patents
Foods and drinks containing chlorogenic acids Download PDFInfo
- Publication number
- JP5766173B2 JP5766173B2 JP2012274042A JP2012274042A JP5766173B2 JP 5766173 B2 JP5766173 B2 JP 5766173B2 JP 2012274042 A JP2012274042 A JP 2012274042A JP 2012274042 A JP2012274042 A JP 2012274042A JP 5766173 B2 JP5766173 B2 JP 5766173B2
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- Prior art keywords
- chlorogenic acids
- extract
- acid
- food
- saccharification
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 claims description 27
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Description
本発明は、クロロゲン酸類を有効成分として含有する糖化阻害剤、及び該阻害剤を含有する飲食品に関する。 The present invention relates to a saccharification inhibitor containing chlorogenic acids as an active ingredient, and a food or drink containing the inhibitor.
タンパク質と還元糖を混合して加熱すると、タンパク質のアミノ基と糖のカルボニル基との間が非酵素的に結合し、糖化産物が形成される。この反応はメイラード反応または糖化反応と称され、古くより食品化学の分野において利用されてきた。このタンパク質と還元糖の結合反応は、生体内においても起きており、糖化されたタンパク質は常に形成されている。 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.
タンパク質の糖化は、時にタンパク質の構造や機能を失わせ、異常タンパク質を体内に蓄積する場合がある。通常、糖化タンパク質は形成と分解の均衡が保たれており、体内に異常タンパク質が蓄積することはない。しかし、加齢による代謝機能の低下や糖尿病発症による高血糖状態が続くと、生体内で糖化反応が徐々に進行し、各組織におけるタンパク質の正常な機能が損なわれる。さらに、最終的にこの糖化タンパク質は終末糖化産物(AGE ; Advanced Glycation End-products)と呼ばれる不可逆的な化合物を形成し、各組織に沈着したり、血管内皮細胞に局在するAGE受容体と結合して様々な疾患を引き起こすことが知られている。 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.
特に、タンパク質の糖化が病態の原因となるものに、糖尿病合併症、腎症、網膜症、神経障害、アルツハイマー病、動脈硬化症、悪性腫瘍、骨疾患、神経変性疾患等が知られている。また、皮膚の老化もタンパク質の糖化が原因の1つと考えられている。従って、タンパク質の糖化を阻害することはこれらの疾患や症状を予防・治療するのに有効であると考えられている。 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.
これまでにもタンパク質の糖化を阻害する物質に関して様々な研究が行われてきた。糖化阻害剤の代表例としては、アミノグアニジンが知られている。アミノグアニジンはそのヒドラジン基の窒素原子が糖のカルボニル基と反応して安定なヒドラゾンを形成することで、遊離又はタンパク質に結合したカルボニル基を捕捉し、タンパク質の糖化を阻害する。しかしながら、アミノグアニジンは、強力な糖化阻害効果を有する反面、臨床的にはビタミンB2を捕捉する等の副作用があり、生体への利用には至っていない(例えば非特許文献1)。この様な背景から、副作用の問題が少ない天然物由来の糖化阻害剤の開発が期待されている。
本発明は、クロロゲン酸類を有効成分として含有する糖化阻害剤、該阻害剤を含有する医薬組成物、化粧料組成物、飲食品、ならびに糖化反応抑制方法、苦味及び渋味のマスキング方法を提供することを主な目的とする。 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.
本発明者らは、上記課題を解決すべく鋭意検討を行った結果、クロロゲン酸類がタンパク質の糖化を顕著に阻害することを見出した。本発明は、このような知見に基づいてさらに研究を重ねた結果完成されたものである。 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.
本発明は以下の糖化阻害剤、医薬組成物、化粧料組成物、飲食品、糖化反応抑制方法及びマスキング方法を提供する。
項1.クロロゲン酸類を有効成分として含有する糖化阻害剤。
項2.項1に記載の糖化阻害剤を、薬学的に許容される担体及び/又は添加剤と共に含有する医薬組成物。
項3.項1に記載の糖化阻害剤を含有する化粧料組成物。
項4.(a)糖、ならびに(b)アミノ酸、ペプチド、タンパク質及びそれらの塩からなる群より選択される少なくともいずれか1種を含有する飲食品に、項1に記載の糖化阻害剤を配合することを特徴とする、飲食品中の糖化反応抑制方法。
項5.クロロゲン酸類および杜仲葉加工物を含有する飲食品。
項6.上記クロロゲン酸類が、化学合成または杜仲葉以外のクロロゲン酸類を含有する植物体に由来するものである、請求項1記載の飲食品。
項7.クロロゲン酸類を0.5〜2mg/ml含有する飲料である項5または6に記載の飲食品。
項8.クロロゲン酸類を100〜1000mg/日含有する項5または6に記載の飲食品。
項9.化学合成または杜仲葉以外のクロロゲン酸類を含有する植物体に由来するクロロゲン酸類1重量部に対して、杜仲葉加工物0.01重量部以上を含有する項5〜7のいずれかに記載の飲食品。
項10.化学合成または杜仲葉以外のクロロゲン酸類を含有する植物体に由来するクロロゲン酸類と杜仲葉加工物を組み合わせることを特徴とする、クロロゲン酸による苦味及び渋味のマスキング方法。
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.
本発明の糖化阻害剤は、アミノ酸やこれを構成成分とするペプチドもしくはタンパク質の糖化阻害作用に優れている。また、本発明の糖化阻害剤の有効成分であるクロロゲン酸類は、杜仲葉、コーヒー豆、ヨモギなどの植物に含有されており、従来から一般的に食されていることから、その安全性は確認されている。従って、アミノグアニジン等の従来の糖化阻害剤の使用で問題となっていた副作用を引き起こすこともなく、安全性に優れたものである。 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.
このような本発明の糖化阻害剤を含有する医薬組成物を投与することにより、体内での糖化反応を阻害することができ、例えば糖尿病合併症(例えば、糖尿病性腎症、糖尿病性網膜症、糖尿病性神経障害等)、動脈硬化症、悪性腫瘍、骨疾患、神経変性疾患(例えば、アルツハイマー病、パーキンソン病等)等を予防/治療することができる。 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.
また、本発明の糖化阻害剤を含有する化粧料組成物を皮膚に適用することによって、皮膚におけるアミノ酸等の糖化を阻害し、皮膚の老化を防止することも期待できる。 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.
また、本発明の糖化阻害剤を含有する飲食品を摂取することにより、生体内でのアミノ酸、ペプチド、タンパク質などの糖化によって引き起こされる症状を予防又は改善することができる。 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.
さらに、本発明の糖化阻害剤の有効成分であるクロロゲン酸類は、食品中においてもアミノ酸等の糖化を阻害するため、食品の褐変、沈殿等を防止し、食品の安定性を高めることができる。 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.
クロロゲン酸類は、食品のなかでも特に飲料に配合した場合、苦味や渋味の原因になるということが問題であったが、杜仲葉加工物と組み合わせることで無理なく日常的に飲用できるので、継続的に体内でのアミノ酸類の糖化が抑制され、より簡便に前記疾患を予防したり、症状を改善することもできる。 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.
糖化阻害剤
本発明において糖化阻害とは、アミノ酸やこれを構成成分とするペプチドもしくはタンパク質及びこれらの塩のアミノ基と、糖のカルボニル基が結合し、これらの糖化産物が形成される反応を阻害することを指す。本明細書において、アミノ酸、ペプチド、タンパク質及びこれらの塩をアミノ酸類と総称することがある。
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.
また、糖とは還元糖のことを指し、アルデヒド基、ケトン基等のカルボニル基(還元基)を有する糖を意味する。この様な糖としては、例えば、グルコース、フルクトース、キシロース、アラビノース等の単糖に分類される糖の全てと、マルトース、ラクトース等の二糖類などが挙げられる。これらの糖を、本明細書において糖類と総称することがある。 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.
本発明は、植物からも抽出可能であるクロロゲン酸類を有効成分として含有する。以下、本発明の糖化阻害剤の各成分について説明する。 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)クロロゲン酸類
本発明においてクロロゲン酸類とは、クロロゲン酸、イソクロロゲン酸、ネオクロロゲン酸、クリプトクロロゲン酸、フェルリルカフェオイルキナ酸等が包含される。
(1) Chlorogenic acids In the present invention, chlorogenic acids include chlorogenic acid, isochlorogenic acid, neochlorogenic acid, cryptochlorogenic acid, ferryl caffeoylquinic acid and the like.
ここで、クロロゲン酸は、キナ酸の5位の水酸基にカフェ酸がエステル結合した5−カフェオイルキナ酸である。また、クリプトクロロゲン酸は、キナ酸の4位の水酸基にカフェ酸がエステル結合した4−カフェオイルキナ酸である。ネオクロロゲン酸は、キナ酸の3位の水酸基にカフェ酸がエステル結合した3−カフェオイルキナ酸である。イソクロロゲン酸は、キナ酸の3位、4位及び5位の水酸基のうちの2つの水酸基にカフェ酸がエステル結合したジカフェオイルキナ酸(例えば3,4−ジカフェオイルキナ酸、3,5−ジカフェオイルキナ酸、4,5−ジカフェオイルキナ酸;これらをイソクロロゲン酸類と呼ぶことがある。)である。フェルリルカフェオイルキナ酸は、キナ酸の3位、4位及び5位の水酸基のうちの1つの水酸基にフェルラ酸がエステル結合したフェルリルキナ酸(例えば、5−フェルリルキナ酸)、キナ酸の3位、4位及び5位の水酸基のうちの2つの水酸基にカフェ酸とフェルラ酸がエステル結合したフェルリルカフェオイルキナ酸(例えば3−フェルリル−4−カフェオイルキナ酸)である。 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.
また、本発明のクロロゲン酸類には、上記化合物の生理学的に許容される塩、糖エステル等も包含される。クロロゲン酸類の塩としては、例えば、イソクロロゲン酸、クロロゲン酸のナトリウム塩、カリウム塩、カルシウム塩、マグネシウム塩等のアルカリ金属塩、アルカリ土類金属塩があげられる。 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.
クロロゲン酸類の糖エステルに用いられる糖としては、単糖類又は2糖類〜3糖類程度のオリゴ糖が好ましい。 As the sugar used in the sugar ester of chlorogenic acids, monosaccharides or oligosaccharides of about 2 to 3 sugars are preferable.
以上の化合物を1種単独で用いてもよく、2種以上を組み合わせて用いることもできる。 The above compounds may be used alone or in combination of two or more.
クロロゲン酸類としては、化学合成によって製造することも可能であるが、クロロゲン酸類を含有する植物加工物を用いることが好ましい。以下、本明細書において植物加工物を『植物の加工物』、『植物由来の加工物』又は単に『加工物』ということがある。 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”.
植物加工物としては、例えばシソ、ヒマワリ、ヨモギ、サツマイモ、生コーヒー豆、リンゴ未熟果、杜仲葉などの植物体から抽出したものが好ましく、なかでも生コーヒー豆抽出物、とくにアカネ科コーヒー(Coffea Arabica LINNE)の種子より、アスコルビン酸、クエン酸酸性水溶液または熱水で抽出して得られたものが好ましい。この様にして得られる生コーヒー豆抽出物には、通常クロロゲン酸類が総量で約25〜35重量%程度含有される。その他の植物加工物(抽出物)を用いる場合であっても、HPLC(高速液体クロマトグラフィー)を用いる等の従来公知の方法によって含有されるクロロゲン酸類の量を容易に確認することができる。 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).
クロロゲン酸類中のイソクロロゲン酸類含有比率は限定されないが、イソクロロゲン酸は特に苦味が強いため、好ましくは1/3以下、より好ましくは1/4以下であり、具体的には1/3〜1/20程度であることが好ましい。この範囲内であれば、経口的に摂取される組成物(例えば、飲食品等)に配合したときに、不快な渋味や苦味を生じることなく、かつ安定性に優れた飲料とすることができる。前記イソクロロゲン酸類の含有重量比率の調整は、イソクロロゲン酸類の含有量の相違する植物抽出液をブレンドする方法;カラム分離、抽出、化学合成などによるクロロゲン酸類を用い、前記植物抽出物とブレンドする方法;特開平9−9603号公報に記載のように樹脂への吸着・脱着処理等によりクロロゲン酸類を選択的に溶出し、これを前記植物抽出物とブレンドする方法などにより行うことができる。 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.
本発明において糖化阻害剤は、クロロゲン酸類を有効成分として含有するものであれば特に限定されず、シソ、ヒマワリ、ヨモギ、サツマイモ、生コーヒー豆、リンゴ未熟果、杜仲葉などの植物体由来の加工物も本発明の糖化阻害剤に含まれる。また、本発明においては、クロロゲン酸類単独または植物加工物単独で糖化阻害剤の有効成分としてもよく、クロロゲン酸類と、植物加工物とを組み合わせて用いることも、植物加工物を2種以上組み合わせて用いることもできる。 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.
本発明において植物の加工物とは、シソ、ヒマワリ、ヨモギ、サツマイモ、生コーヒー豆、リンゴ未熟果、杜仲葉などの植物体を、通常、乾燥後、その形態や目的とする剤型に応じて、粉砕処理、抽出処理、精製処理、濃縮処理、乾燥処理(スプレードライ処理、凍結乾燥処理を含む)等の種々の加工処理に供し、加工物として調製されたものを指す。 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).
本発明における加工物としては、例えば、粉砕加工物(粗紛状、細紛状のいずれでもよい)、各種溶媒で抽出された抽出物、その乾燥物(乾燥抽出物)、さらにこれを粉末にした粉末乾燥抽出物等を挙げることができる。 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.
本発明が対象とする加工物が粉砕加工物である場合、その調整方法は従来公知の方法に従えばよい。例えば、前記植物の各部位を恒温乾燥(恒温器等を用いた乾燥)、熱風乾燥、凍結乾燥等によって乾燥し、得られた乾燥物を粉砕器等に供し、粉砕加工物として調製することができる。 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.
また、本発明の加工物が抽出物である場合、その製造方法(抽出方法)及び抽出条件等は特に限定されず、従来公知の方法に従えばよい。上記植物の各部位(全草、花、果実、葉、枝、樹皮、根茎、種子等)をそのまま又は裁断、粉砕等したのち、搾取又は溶媒抽出によって抽出物を得ることができる。溶媒抽出の方法としては、当該技術分野において公知の方法を採用すればよく、例えば、水抽出、熱水抽出、温水抽出、アルコール抽出、超臨界抽出等の従来公知の抽出方法を利用することができる。 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.
溶媒抽出を行う場合、溶媒としては例えば水;メタノール、無水エタノール、エタノール等の低級アルコールや、プロピレングリコール、1,3−ブチレングリコール等の多価アルコール等のアルコール類(無水、含水の別を問わない);アセトン等のケトン類、ジエチルエーテル、ジオキサン、アセトニトリル、酢酸エチルエステル等のエステル類、キシレン、ベンゼン、クロロホルム等が挙げられ、好ましくは水、エタノール等である。これらの溶媒を1種単独で用いることもでき、2種以上を組み合わせて用いてもよい。 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.
得られた抽出物をそのままの状態で使用することもできるが、乾燥させて粉末状のものを用いてもよい。また、必要に応じて得られた抽出物に精製、濃縮処理等を施してもよい。精製処理としては、濾過又はイオン交換樹脂や活性炭カラム等を用いた吸着、脱色といった処理を行うことができる。また、濃縮処理としては、エバポレーター等の常法を利用できる。 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.
あるいは、得られた抽出物(又は精製処理物若しくは濃縮物)を凍結乾燥処理に供して粉末化する方法、デキストリン、コーンスターチ、アラビアゴム等の賦形剤を添加してスプレードライ処理により粉末化する方法等、従来公知の方法に従って粉末化し、本発明で用いる加工物としてもよい。また、該加工物を、必要に応じて純水、エタノール等に溶解して用いてもよい。 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.
簡便には、本発明で用いられる植物由来の加工物として、商業的に入手可能なものを用いてもよい。 For convenience, commercially available products may be used as plant-derived processed products used in the present invention.
(2)その他の成分
上記有効成分を単独で使用することもできるが、上記成分以外に従来公知の賦形剤、香料、着色料、乳化剤、安定化剤、増粘剤、酵素、防腐剤、滑沢剤、界面活性剤、崩壊剤、崩壊抑制剤、結合剤、吸収促進剤、吸着剤、保湿剤、可溶化剤、保存剤、風味剤、甘味剤等を、本発明の効果を損なわない範囲で必要に応じて配合することができる。
(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.
本発明の糖化阻害剤におけるクロロゲン酸類の配合量は、本発明の所期の効果が奏される限り特に限定されないが、例えば、0.001〜100重量%程度、好ましくは0.01〜50重量%程度、より好ましくは0.05〜20重量%程度である。糖化阻害剤として植物の加工物を用いる場合には、クロロゲン酸類の含有割合に応じて所望の量を配合することができる。 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.
医薬組成物
本発明は、前記糖化阻害剤を、薬学的に許容される担体及び/又は添加剤と共に含有する医薬組成物をも提供するものである。
Pharmaceutical composition The present invention also provides a pharmaceutical composition comprising the saccharification inhibitor together with a pharmaceutically acceptable carrier and / or additive.
本発明の医薬組成物は、経口又は非経口の別を問わず各種の製剤剤型に調製することができ、例えば、液剤(シロップ等を含む)等の液状製剤や、錠剤、丸剤、散剤、顆粒剤、カプセル剤(ソフトカプセルを含む)等の固形製剤形態の経口製剤;液剤、点滴剤、注射剤、点眼剤等の液状製剤や、錠剤、丸剤、カプセル剤(ソフトカプセルを含む)等の固形製剤形態の非経口製剤が挙げられる。本発明の医薬組成物としては、経口製剤であることが好ましい。 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.
本発明の医薬組成物が液状製剤である場合は、凍結保存することもでき、また凍結乾燥等により水分を除去して保存してもよい。凍結乾燥製剤やドライシロップ等は、使用時に注射用蒸留水、滅菌水等を加え、再度溶解して使用される。 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.
例えば、本発明の医薬組成物が注射剤、点滴等として調製される場合、希釈剤として例えば水、エチルアルコール、マクロゴール、プロピレングリコール、エトキシ化イソステアリルアルコール、ポリオキシ化イソステアリルアルコール、ポリオキシエチレンソルビタン脂肪酸エステル類等を使用することができる。なお、この場合、体液と等張な溶液を調整するに充分な量の食塩、ブドウ糖あるいはグリセリンを本発明の医薬組成物中に含有させてもよい。また、当分野において一般的に使用されている溶解補助剤、緩衝剤、無痛化剤等を添加してもよい。 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.
固形剤として本発明の医薬組成物を調製する場合、例えば、錠剤の場合であれば、担体としてこの分野で従来公知のものを広く使用することができる。このような担体としては、例えば乳糖、白糖、麦芽糖、塩化ナトリウム、ブドウ糖、尿素、デンプン、炭酸カルシウム、カオリン、結晶セルロース、ケイ酸等の賦形剤;水、エタノール、プロパノール、単シロップ、ブドウ糖液、デンプン液、ゼラチン溶液、カルボキシメチルセルロース、セラック、メチルセルロース、リン酸カリウム、ポリビニルピロリドン等の結合剤;乾燥デンプン、アルギン酸ナトリウム、カンテン末、ラミナラン末、炭酸水素ナトリウム、炭酸カルシウム、ポリオキシエチレンソルビタン脂肪酸エステル類、ラウリル硫酸ナトリウム、ステアリン酸モノグリセリド、デンプン、乳糖等の崩壊剤;白糖、ステアリン、カカオバター、水素添加油等の崩壊抑制剤;第4級アンモニウム塩基、ラウリル硫酸ナトリウム等の吸収促進剤;グリセリン、デンプン等の保湿剤;デンプン、乳糖、カオリン、ベントナイト、コロイド状ケイ酸等の吸着剤;精製タルク、ステアリン酸塩、ホウ酸末、ポリエチレングリコール等の滑沢剤等を使用できる。さらに錠剤は、必要に応じ通常の剤皮を施した錠剤、例えば糖衣錠、ゼラチン被包錠、腸溶被錠、フィルムコーティング錠あるいは二重錠、多層錠とすることができる。 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.
また、丸剤の形態に調製する場合は、担体としてこの分野で従来公知のものを広く使用できる。その例としては、例えばブドウ糖、乳糖、デンプン、カカオ脂、硬化植物油、カオリン、タルク等の賦形剤、アラビアゴム末、トラガント末、ゼラチン、エタノール等の結合剤、ラミナラン、カンテン等の崩壊剤等を使用できる。 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.
上記以外に、添加剤として、例えば、界面活性剤、吸収促進剤、吸着剤、充填剤、防腐剤、安定剤、乳化剤、可溶化剤、浸透圧を調節する塩を、得られる製剤の投与単位形態に応じて適宜選択し使用することができる。また、他の活性成分(例えば、アスコルビン酸、ビタミンB6、ビタミンB1、ビタミンB2、ニコチン酸アミド等のビタミン類;塩化ナトリウム、塩化カリウム等のアルカリ金属塩や、クエン酸塩、酢酸塩、リン酸塩等の無機塩類)を含有させてもよい。さらに、他の薬効成分と組み合わせて用いてもよい。また、本発明の医薬組成物中には、必要に応じて着色剤、保存剤、香料、風味剤、甘味剤等を配合し、調製することもできる。 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.
本発明の医薬組成物の投与量は、本発明の効果が奏される限り特に限定されず、患者の年齢、体重、症状の程度等によって適宜設定され得るが、例えば、配合量に対する糖化阻害効果が顕著にみられることから、クロロゲン酸類総量として、大人1人(体重約60kg)あたり通常100〜1000mg/日程度であり、100〜550mg/日程度であることが好ましく、150〜550mg/日程度であることがより好ましい。 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
また、本発明の医薬組成物中のクロロゲン酸類の配合量は、本願の効果を奏するように上記1日摂取量に基づいて適宜設定され得るが、総量で20〜100重量%程度、好ましくは30〜90重量%程度、より好ましくは50〜80重量%程度;好ましくは0.001〜20重量%程度、より好ましくは0.01〜10重量%程度、さらに好ましくは0.1〜5重量%程度である。それぞれの形態に応じて変更され得、たとえば、通常、液状組成物の場合には低濃度で配合され得る。 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.
本発明の医薬組成物は、生体内において優れた糖化反応阻害作用を発揮し得ることから、生体内におけるアミノ酸類の糖化が原因とされている疾患の予防/治療を目的として使用することができる。このような疾患としては、例えば糖尿病合併症(例えば、糖尿病性腎症、糖尿病性網膜症、糖尿病性神経障害等)、動脈硬化症、悪性腫瘍、骨疾患、神経変性疾患(例えば、アルツハイマー病、パーキンソン病等)等が挙げられる。また皮膚の老化の予防/改善を目的として使用することもできる。 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.
化粧料組成物
本発明の糖化阻害剤は、香粧学上許容される従来公知の基剤又は担体と共に混合して化粧料組成物として調製することもできる。
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.
基剤又は担体としては、例えば、水等の水系基剤;ワセリン、スクワラン、パラフィン、流動パラフィン、白ロウ、プラスチベース、ポリエチレングリコール、マクロゴール等の油系基剤;エチルセルロース、ヒドロキシプロピルセルロース、ヒドロキシプロピル、メチルセルロース、ポリビニルピロリドン、カラギーナン、ポリビニルブチラート、ヒドロキシプロピルセルロースフタレート、メタアクリル酸メチルコポリマー、メタアクリル酸ジエチルアミノエチルメタアクリル酸メチルコポリマー、カルボキシビニルポリマー、ポリエチレングリコール等の高分子;セタノール、ステアリルアルコール等の高級アルコール;1,3−ブチレングリコール、プロピレングリコール、ジプロピレングリコール、グリセリン類等の多価アルコール等が挙げられる。 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.
上記基剤又は担体に加え、公知のpH調整剤、保存剤、界面活性剤、安定化剤、分散剤、防腐剤、着色剤、香料等を添加することができる。 In addition to the above base or carrier, known pH adjusters, preservatives, surfactants, stabilizers, dispersants, preservatives, colorants, fragrances and the like can be added.
当該化粧料の形態については、特に制限されず、上記の基剤、担体等を用いて各種の形態に調製できるが、例えば、クレンジング剤、皮膚洗浄料、マッサージ剤、軟膏、クリーム、ローション、オイル、パック、洗顔料、化粧水、乳液、ゼリー等の基礎化粧料;ファンデーション、おしろい、口紅、頬紅、アイシャドー、アイライナー、マスカラ、眉墨等のメークアップ化粧料等が挙げられる。 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.
上記の剤型に調製する際の調製方法は特に限定されず、本発明の効果を損なわない限り、当該分野において公知の方法に従えばよい。 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.
本発明の化粧料組成物における糖化阻害剤の配合量は、本発明の効果を奏する限り特に限定されないが、例えば、0.001〜99重量%程度、好ましくは0.01〜50重量%程度、より好ましくは0.05〜20重量%程度である。糖化阻害剤として植物の加工物を用いる場合には、クロロゲン酸類の含有割合に応じて所望の量を配合することができる。 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.
本発明の化粧料組成物の適用量は特に限定されず、クロロゲン酸類の配合量を参考に、適量を剤型に従って適用すればよい。本発明の化粧料組成物は、優れた糖化阻害作用を有することから、皮膚におけるアミノ酸類の糖化を阻害し、シワ、シミ、たるみの発生等といった皮膚の老化を防止することができる。また、皮膚の老化を防止することによって、結果として皮膚のツヤやハリを良くする効果が期待できる。 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.
飲食品
本発明の前記糖化阻害剤を飲食品分野において従来公知の成分、素材等と組み合わせて糖化阻害作用を有する飲食品として調製することもできる。
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.
本発明の飲食品には、前記糖化阻害剤を、クロロゲン酸類の総量として、大人1人あたり(体重約60kgの場合)100〜1000mg/日程度、好ましくは100〜500mg/日程度、より好ましくは300〜500mg/日程度の摂取量になるように配合することが好ましい。また、このような配合量の範囲内であれば、糖化阻害効果が顕著にみられる。 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.
一方、クロロゲン酸類は、飲食品に配合した場合、苦味や渋味を与えるという問題があり、これまでにクロロゲン酸類を配合した食品の検討がなされてきている(特開2004−81207号公報など)。しかし、それらの多くが、果汁などの味の濃い素材と組み合わせたものであって、日常的に飲用するには満足のいくものではなかった。 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.
そこで、発明者らが種々検討した結果、日常的に摂取可能な素材として茶葉のなかでも特に杜仲葉の加工物とクロロゲン酸を組み合わせることで、クロロゲン酸特有の苦味、渋味などを抑えることができることを見出した。 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.
杜仲(Eucommia ulmoides oliver)は、中国中央部起源のトチュウ科トチュウ属の一科一属一種に分類される落葉性木本類で、樹高が20mに達する喬木である。本発明において杜仲葉は、栽培により生産されたものであっても天然より採取されたものであってもよい。例えば、当年葉で落葉前の葉を用い、採取時期は4月から10月、好ましくは5月から8月、より好ましくは7月から8月までの葉を用いることができる。本発明において、杜仲葉は、そのまま用いてもよいが、裁断したものを用いてもよい。杜仲葉は、例えば5〜30mm程度、好ましくは10〜20mm程度の幅に切断して用いてもよい。本発明においては裁断されていない杜仲葉を用いることが好適である。裁断されていない杜仲葉を利用することにより、その後の乾燥工程において、緩やかな乾燥が可能となり、乾燥中に葉が崩れることによる歩留まりの低下、及び杜仲葉の変色を抑制することができる。本発明においては、このような杜仲葉の加工物を用いることができる。 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.
杜仲葉加工物としては、任意の杜仲葉の加工物を包含し、特に限定されないが、例えば、杜仲葉乾燥物、当該杜仲葉乾燥物をさらに加工したもの等が挙げられる。加工方法等は上記植物加工物の場合と同様であるが、例えば以下の方法が挙げられる。 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.
本発明において用いることのできる杜仲葉加工物は、杜仲生葉を乾燥したものであれば特に限定されないが、例えば、蒸熱、揉捻した杜仲葉を乾燥機により乾燥したものを、さらに焙煎または遠赤外線を照射したものが挙げられる。このような杜仲葉乾燥物としては、特許第3101901号に記載の方法、より具体的には、杜仲生葉を温度100〜110℃で20〜120秒間蒸す工程、蒸した杜仲葉を揉捻する工程、天日で4〜5日もしくは乾燥機を用いて熟成させながら水分量5%まで乾燥させる工程および焙煎する工程を含む方法、ならびに特開2005−287469号公報に記載の方法、より具体的には、杜仲生葉を蒸熱する工程、杜仲葉を攪拌および/もしくは揉圧しながら乾燥する工程ならびに杜仲葉に対して遠赤外線を照射することにより杜仲葉を乾燥する工程を含む方法により製造された杜仲葉乾燥物が好ましい。 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.
杜仲葉乾燥物の加工物としては、例えば、杜仲葉乾燥物の粉砕物、杜仲葉乾燥物もしくは杜仲葉乾燥物粉砕物の抽出物、当該抽出物の乾燥粉末等が挙げられるが、これらに限定されない。 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.
杜仲葉乾燥物の粉砕物は、杜仲葉乾燥物を粉砕したものであればよく、例えば、杜仲葉乾燥物をジェットミル等の当該分野で公知の粉砕機により粉砕したものが挙げられる。粉砕原料として用いる杜仲葉乾燥物としては、杜仲生葉を乾燥させたものであればよいが、例えば、特許第3101901号または特開2005−287469号公報に記載の方法により製造された杜仲葉乾燥物が好ましい。当該杜仲葉乾燥物の粉砕物としては、特開2005−287469号公報に記載の杜仲葉緑色粉末が好ましい。 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.
杜仲葉乾燥物もしくは杜仲葉乾燥物粉砕物の抽出物は、杜仲葉乾燥物または杜仲葉乾燥物粉砕物から抽出したものであればよく、例えば、杜仲葉の乾燥茶葉を熱水に浸して有効成分を抽出し、さらに冷却、ろ過、濃縮工程等の処理をしたものが挙げられる。このような抽出物としては、特開2005−289950号公報に記載の杜仲葉熱水抽出物等が挙げられる。また、特許第3101901号または特開2005−287469号公報に記載の方法により製造された杜仲葉乾燥物、これらの杜仲葉乾燥物の粉砕物等を当該分野において公知の抽出方法により抽出したものを杜仲茶加工物として用いることもできる。 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.
抽出物の乾燥粉末は、上記のような杜仲葉からの抽出物を乾燥したものであればよく、例えば、上記のような杜仲葉の熱水抽出物をスプレードライ等の当該分野で公知の方法により乾燥したものが挙げられる。このような杜仲葉熱水抽出物の乾燥物としては、特開2005−289950号公報に記載の杜仲葉熱水抽出物の乾燥粉末が好ましい。 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.
本発明の飲食品におけるクロロゲン酸類と杜仲葉加工物の配合比率は、クロロゲン酸による苦味や渋味がマスキングされれば特に限定されないが、クロロゲン酸類1重量部あたり、杜仲葉加工物0.01重量部以上であることが好ましく、0.5〜10重量部程度であることがより好ましく、1〜8重量部程度であることがさらに好ましく、1.2〜6重量部程度であることがさらに好ましい。この範囲内であれば、クロロゲン酸類特有の苦味や渋味を感じることがなく、継続的に摂取可能な飲食品とすることができる。 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.
また、クロロゲン酸と杜仲葉加工物とを前記比率で配合することで、クロロゲン酸類の苦味や渋味が顕著に感じる飲料形態の食品においても、クロロゲン酸類を高濃度で配合することが可能になる。 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. .
例えば、本発明の飲食品を飲料形態の食品とする場合、前記糖化阻害剤の配合量は特に限定されず、上記1日摂取量を参照して適宜設定され得るが、例えばクロロゲン酸類の総量として0.5〜2mg/ml程度、好ましくは0.5〜1.5mg/ml程度、より好ましくは0.5〜1mg/ml程度、より好ましくは0.5〜0.8mg/ml程度の濃度となるように配合することができる。本発明の飲食品は前記糖化阻害剤と杜仲葉加工物を組み合わせて配合することによって、このような高濃度のクロロゲン酸類を配合した場合であっても、良好な味が確保され、連続して日常的に摂取することが可能となる。 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.
本発明の飲食品の種類としては、特に限定されないが、例えば、飲料(乳飲料、乳酸菌飲料、果汁入り清涼飲料、炭酸飲料、果汁飲料、野菜飲料、野菜・果実飲料、アルコール飲料、コーヒー飲料、スポーツ飲料粉末飲料、茶飲料)、菓子類(チューイングガム、風船ガム等のガム類(板ガム、糖衣粒状ガムを含む));マーブルチョコレート等のコーティングチョコレート、イチゴチョコレート、ブルベリーチョコレート等の風味を付加したチョコレート類;ハードキャンディー(ボンボン、バターボール、マーブル等を含む)、ソフトキャンディー(キャラメル、ヌガー、グミキャンディー、マシュマロ等を含む)、フィルム状キャンディー(可食性フィルム);ハードビスケット、クッキー、おかき、煎餅等の焼き菓子);パン類;スープ類(粉末スープ等を含む)等の各種飲食品;ドッグフード、キャットフード等の各種ペットフードが挙げられる。なかでも、茶飲料とした場合に、本発明の効果が顕著に現れる。 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.
これらの飲食品の製造方法は、本発明の効果を損なわないものであれば特に限定されず、各用途で当業者によって使用されている方法に従えばよい。 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.
また、体内のアミノ酸類の糖化を抑制し、糖化によってひきおこされる疾患を予防又は改善することを目的とする健康食品(栄養機能食品、特定保健用食品等)、サプリメント、病者用食品等として本発明の飲食品を調製することもできる。このような飲食品として本発明の飲食品を調製する場合は、継続的な摂取が行いやすいように、例えば顆粒、カプセル、錠剤(チュアブル剤等を含む)、飲料(ドリンク剤)等の形態で調製することが望ましく、なかでも錠剤の形態が好ましい。錠剤形態の本発明の飲食品は、前記の薬学的に許容される担体を用いて、常法に従って適宜調製することができる。また、他の形態に調製する場合であっても、従来公知の方法に従えばよい。 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.
なお、特定保健用食品(条件付き特定保健用食品を含む)、病者用食品は、例えば、糖尿病合併症(例えば、糖尿病性腎症、糖尿病性網膜症、糖尿病性神経障害等)、動脈硬化症、悪性腫瘍、骨疾患、神経変性疾患(例えば、アルツハイマー病、パーキンソン病等)等の生体内におけるアミノ酸類の糖化によって引き起こされる疾患に対する該食品の機能・効果(体内でのアミノ酸類の糖化抑制効果)に関する記載を、その包装容器等に表示することが可能な飲食品である。 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.
また、本発明の飲食品を日常的に摂取することによって、生体内でのアミノ酸類の糖化に起因する前記疾患の予防効果又は症状の改善が期待できる。 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.
糖化反応抑制方法
前記糖化阻害剤は、体内でのアミノ酸等の糖化を阻害するだけではなく、飲食品中のアミノ酸の糖化を阻害することができる。すなわち、本発明は、(a)糖、ならびに(b)アミノ酸、ペプチド、タンパク質及びそれらの塩からなる群より選択される少なくとも1類を含有する飲食品において、前記糖化阻害剤を配合することによる糖化反応抑制方法をも提供するものである。ここで、(a)成分及び(b)成分は、それぞれ上記糖化阻害剤の欄に記載される糖類及びアミノ酸類を指す。
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.
本発明の糖化反応抑制方法において、糖化阻害剤の配合量は上記飲食品におけるクロロゲン酸類の配合量に従って調整することができる。また、飲食品中のアミノ酸類を1重量部とした場合、糖化阻害剤の配合割合は、クロロゲン酸類総量として0.01〜5重量部程度、好ましくは0.05〜1重量部程度、より好ましくは0.05〜0.5重量部程度である。 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.
本発明の飲食品中の糖化反応抑制方法によれば、飲食品中のアミノ酸類の糖化を抑制することができ、飲食品の褐変、沈殿糖を防止することによって品質を安定に保つことができる。 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. .
苦味及び渋味のマスキング方法
クロロゲン酸類は苦味や渋味が強く、そのまま摂取するのが困難であるが、杜仲葉加工物と組み合わせることによって、苦味や渋味が抑制される。従って、本発明は、クロロゲン酸類と杜仲葉加工物を組み合わせることを特徴とする、クロロゲン酸類による苦味及び渋味のマスキング方法をも提供するものである。
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.
本発明のマスキング方法におけるクロロゲン酸類及び杜仲葉加工物の配合量は、上記飲食品における各配合量及び配合割合に従って、本発明の効果を奏するように適宜調整することができる。 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.
以下、試験例等を示して本発明をより詳細に説明するが、本発明はこれらに限定されない。 Hereinafter, although a test example etc. are shown and this invention is demonstrated in detail, this invention is not limited to these.
製造例1(杜仲葉抽出物の製造)
杜仲葉抽出物の製造は、特開2005−289950号公報の実施例1の記載に基づいて行った。
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.
具体的には、杜仲生葉5kgを、日本茶製造用の送帯蒸機により110℃で90秒間蒸熱した。生葉を送帯蒸し機の投入口から機内に投入し、コンベヤ上を移動する間に上下スチーム供給装置からスチームを当て、110℃で90秒間蒸熱した。ネットコンベア上に杜仲生葉を広げ、ボイラーから供給される無圧蒸気を充満させた処理室を通過させることにより、杜仲生葉を蒸熱処理した。宮村鉄工株式会社製、給葉機、地上型1500及びネットコンベア、送帯式1000を用いた。 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.
次にこの蒸熱後の杜仲葉を揉捻機を用いて30分間揉捻した後、揉捻物を乾燥機を用いて80℃で5時間、水分量を5%まで乾燥させた。杜仲葉の色調は蒸熱後、緑褐色であったのが、乾燥に従い緑色を帯びた黒褐色へと変化した。その後、炒葉機(IR−10SP型:寺田製作所)を用いて110℃で30分間焙煎し、杜仲乾燥葉サンプル2kgを得た。 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.
このようにして処理した2kgの杜仲乾燥葉を90℃の熱水10kgで1時間抽出し、それを150メッシュのフィルターを用いてろ過し、ろ液を5℃に冷却し一晩静置した後、さらにろ過、再濃縮した。当該濃縮エキス液をスプレードライ法にて乾燥し、360gの褐色粉末を得た。この褐色粉末を、以下、「杜仲葉抽出物」として使用した。 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.糖化阻害試験
「BSA−グルコース試験系」
クロロゲン酸、杜仲葉抽出物および生コーヒー豆抽出物の糖化阻害能(IC50)を以下の方法にしたがって測定した。
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.
1Mグルコース(D(+)-Glucose;和光純薬工業株式会社製)/PBS(和光純薬工業株式会社製)100μL、25mg/mL牛血清アルブミン(BSA:SIGMA社製)/0.02%アジ化ナトリウム(和光純薬工業株式会社製)/PBS80μL、及び各種濃度の試料溶液20μLを混合し、蛍光(励起360nm,蛍光465nm)で測定した。これを反応前の値とした。なお、蛍光測定には、蛍光測定器GENios(TECAN)を用いた。 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.
前記で得られた混合溶液を、60℃、48時間反応後、グルコースにより糖化を受けた糖化BSAを蛍光(励起360nm, 蛍光465nm)で測定した。これを反応後の値とした。 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.
陰性対照には試料の代わりにPBSを用い、上記と同様の方法に従って反応前後の蛍光を測定した。 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.
また、陽性対照としてアミノグアニジンを用い、同様の方法に従って反応前後の蛍光を測定した(参考例1)。 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).
得られた値から、下記式に従って糖化阻害率を算出した。
[糖化阻害率算出式]
糖化阻害率(%)={1-(反応後の試料-反応前の試料)/(反応後の陰性対照-反応前の陰性対照)}×100
各試料溶液による糖化阻害率を下記表1に示す。
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.
得られた結果、糖化阻害剤として公知のアミノグアニジンに比べて、クロロゲン酸、杜仲葉抽出物、生コーヒー豆抽出物およびモヨギ抽出物はいずれも同等以上の阻害率を示した。また、クロロゲン酸と杜仲葉抽出物とを特定割合で配合した場合でも、いずれもアミノグアニジンと同等またはそれ以上の糖化阻害効果を示した。 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.
また、シソ、ヒマワリ、サツマイモおよびリンゴ未熟果の抽出物についても同様の試験を行ったところ、優れた阻害効果が確認された。さらに、クロロゲン酸の代謝産物であるフェルラ酸およびカフェ酸についても同様に優れた阻害効果が確認された。 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.
「BSA−グルコース試験系」において牛血清アルブミンを、フルクトースまたはアルギニンに代えた以外は、同様に糖化阻害活性を測定したところ、いずれの場合も、牛血清アルブミンと同程度の阻害率であった。 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.味覚試験
表2および3にしたがって、クロロゲン酸類を配合した茶を調製し、味(苦味、渋味、甘味および酸味)について評価した。
2. Taste test According to Tables 2 and 3, teas containing chlorogenic acids were prepared and evaluated for taste (bitterness, astringency, sweetness and sourness).
(茶調製方法)
表2および3にしたがって、水以外の成分を計り取り、水で100mlまでメスアップした。よく撹拌して各成分を溶解させた。
(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.
(官能評価方法)
習熟したパネル15人を選んで官能評価を行った。この場合、対照としてはクロロゲン酸を配合していない茶(プラセボ)を使用し、香味を評価した。その結果は表2のとおりである。なお、表2中の評価の点数は以下の基準で採点した各パネルの平均点(小数点第二位を四捨五入)である。
(基準)
5点 異味を感じない。
4点 異味をやや感じる。
3点 異味を感じる。
2点 異味を強く感じる。
1点 異味を非常に強く感じる。
(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.
さらに、各パネルの平均点に基づいて、以下の基準で総合評価した。
(総合評価)
◎ 4.6〜5.0点
○ 4.1〜4.5点
△ 3.6〜4.0点
× 1.0〜3.5点
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
緑茶用抽出物、ほうじ茶用抽出物、麦茶用抽出物またはウーロン茶用抽出物とクロロゲン酸とを併用した場合、とくに苦味および渋味の点で異味を感じ、総合評価でも悪い結果となった。これに対して、杜仲葉抽出物とクロロゲン酸とを併用した場合には、いずれの濃度でも味に優れ、とくにクロロゲン酸1重量部に対して、杜仲葉抽出物を2重量部以上配合することでより好ましい結果を得た。 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.
また、コーヒーにコーヒー豆抽出物またはヨモギ抽出物を1mg/mlの濃度で配合した場合には、いずれも異味を感じ、飲料として適さなかった。 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.肌老化改善効果試験
皮膚のタンパク質であるコラーゲン部分で糖化(メイラード反応)が生じると、タンパク質中のリジン残基のアミノ基あるいはアルギニン残基のグアニジル基と糖のカルボニル基が非酵素的に反応し、シッフ塩基、アマドリ生成物を経た後で、タンパク質とタンパク質を結ぶ架橋構造を形成する。そしてこの架橋構造が形成されると分子が硬くなり、皮膚本来の弾力性が失われる。また、コラーゲンやエラスチンの架橋により、架橋物を異物と判断し、分解酵素(コラゲナーゼ、エラスターゼ)の分泌量が増えるため、架橋物よりも正常なコラーゲンやエラスチンが分解されやすくなる。これらのことから肌のハリや弾力性が失われ、また肌が脆くなり、さらにはシワ、タルミ、クスミの発生につながる。
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.
以下、クロロゲン酸類を配合した茶を用い肌老化改善の効果を評価した。 Hereinafter, the effect of improving skin aging was evaluated using tea blended with chlorogenic acids.
(試験方法)
試験方法は二重盲検法による比較試験とし、高濃度クロロゲン酸含有杜仲茶摂取群とプラセボ茶摂取群との各10名ずつの6群に分け、角層水分量、およびアンケート調査によって評価を行った。試験試料は、生コーヒー豆から抽出したクロロゲン酸類を杜仲茶(杜仲葉抽出物0.3重量%水溶液)に添加し、クロロゲン酸類含有量が1日摂取量(350ml)当たり、100mg、200mg、300mg、400mg、500mgになるように調整した。調整した杜仲茶を毎日12週間摂取させ、測定は温度23℃、湿度50%に調整した環境試験室にて摂取前、12週間後の角質水分量を測定し、初期値からの変化量を数値化した。
(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.
アンケート調査も同様に、「肌のハリ・弾力」、「肌の柔らかさ」、「肌の潤い感」、について摂取前、摂取後4週間後、8週間後、12週間後に、摂取前を基準とした変化を指標として記入した。なお、表5中の評価の点数は以下の基準で採点した各モニター者の平均点(小数点第二位を四捨五入)である。
(基準)
5点 改善した。
4点 やや改善した。
3点 変化なし。
2点 やや悪化した。
・ 悪化した。
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.
結果を以下の表4及び表5に示す。 The results are shown in Table 4 and Table 5 below.
4.高濃度クロロゲン酸含有杜仲茶摂取における糖化ヘモグロビンの変化
細胞糖化の一つの指標として血中の「HbA1c(糖化ヘモグロビン)」の値が知られている。HbA1cは血糖が高い人だけでなく、健康な人でも年齢とともに徐々に高くなる傾向がある。高血糖値の人の細胞糖化は、健康な人より早い時期から大きく進み、老化現象が早まるといわれている。
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.
そこで、HbA1cが5.8%以上の被験者に対し、高濃度クロロゲン酸含有杜仲茶(杜仲葉抽出物0.3重量%水溶液)またはプラセボ茶(杜仲葉抽出物0.3重量%水溶液のみ)を1日あたり350mlを3ヶ月飲用させた(被験飲料は肌試験と同様に調整した)。3ヵ月後、被験者のHbA1cは1%以上低下し、特にクロロゲン酸200mg以上の飲料で良好な結果が得られた。 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.
以下に本発明の処方例を示す。
下記成分を用い、定法に従って350mlの飲料を製造した。
The formulation example of this invention is shown below.
Using the following components, 350 ml of beverage was produced according to a conventional method.
下記成分を用い、定法に従って粉末を100g製造した。得られた粉末8gを250mlに懸濁して飲料とした。 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.
下記成分を用い、定法に従って1錠4gの飴剤を製造した。 One tablet of 4 g of glaze was produced according to a conventional method using the following components.
下記成分を用い、定法に従って1錠300mgの錠剤を製造した。 Using the following ingredients, one tablet of 300 mg was produced according to a conventional method.
下記成分を用い、定法に従って顆粒入浴剤を製造した。 A granule bath was prepared according to a conventional method using the following components.
下記成分を用い、定法に従って乳液を製造した。 An emulsion was prepared according to a conventional method using the following components.
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