JP5945317B2 - Influenza virus infection inhibitor - Google Patents

Description

  Provision of a composition having an effect of suppressing infection with influenza virus.

Infection with influenza virus may cause clinical symptoms such as high fever, headache, joint pain, general malaise, and may die. Influenza virus is highly infectious and is characterized by causing an explosive epidemic in a short period of time unlike a common cold.
As prevention / treatment methods for influenza, vaccination prevention and treatment with drugs such as neuraminidase inhibitors are generally known. However, vaccines are not all-purpose because their effects vary greatly depending on the type of influenza virus, and drugs have problems such as side effects and the emergence of resistant viruses.

  From such a background, a composition for preventing or treating influenza virus infection has been developed. Kakkonto (Non-patent document 1), lactoferrin and lactoperoxidase (non-patent document 2), spore-forming lactic acid bacteria ( Patent document 1), cromoglycic acid (patent document 2), protein fraction derived from mammalian colostrum (patent document 3), sialo-glycan-containing polymer (patent document 4), buckwheat (patent document 5), cassis (patent document) 6) Various plant extracts (Patent Documents 7 and 8) are disclosed as components exhibiting an influenza virus infection-suppressing effect. However, these components still cannot be said to exhibit a sufficient inhibitory effect on influenza virus infection, and further development of prevention and treatment methods is required.

As a result of searching for the purpose of providing a substance exhibiting an influenza virus infection inhibitory effect, the present inventors have found that a poppy extract material exhibits an effective influenza virus infection inhibitory effect. The poppy (Papaver rhoeas L.), which has been confirmed to be effective in suppressing influenza virus infection in the present invention, is a plant belonging to the family Poppyaceae, which is also known as a beautiful beauty grass and is said to have sedation, hypnosis, and analgesia. It is used as an antitussive and sedative, but it is not known at all about the virus infection-suppressing effect.
Regarding the pharmacological action of poppy (poppy), although there is a description of poppy as an example of herb in the patent on immunostimulant containing herb (Patent Document 9), it is a document lacking in the concreteness of the invention, and the virus infection suppression effect of poppy There is no description or suggestion about.

JP 2008-13543 Gazette JP 2004-352712 A JP 2009-190994 A JP 2008-31156 A Japanese Patent No. 4185996 JP 2009-269861 JP 2005-343836 A JP 2004-59463 A JP 2002-370993 A

Kurokawa M. et al., Antiviral Research, 2002, 56, 183-188, Effect of interleukin-12 level augmented by Kakkon-to, a herbal medicine, on the early stage of influenza infection in mice. Shin K. et al., Journal of Medical Microbiology, 2005, 54, 717-723, Effects of orally administered bovine lactoferrin and lactoperoxidase on influenza virus infection in mice.

  This invention is providing the composition which has the infection suppression effect of influenza virus.

The present invention relates to an anti-influenza virus agent characterized by comprising an extract of daisies as an active ingredient.
Furthermore, the present invention relates to an anti-influenza virus agent characterized in that an extract obtained by extracting daisies with water and lyophilizing and purifying the extract is used as an active ingredient.
Furthermore, this invention relates to the food / beverage products which have an anti-influenza virus effect | action containing a dairy extract.

  The corn poppy extract of the present invention is a new material that has an IgA secretion promoting effect and an influenza virus infection suppressing effect, and is considered to create a constitution that is difficult to be infected with influenza, and can enhance the function of throat candy.

It is a graph which shows the mouse | mouth survival rate of a poppy extract administration group and a control group until 16th after influenza virus inoculation.

As a result of searching for a substance exhibiting an influenza virus infection inhibitory effect, the present inventors focused on a poppy extract, and the same amount of influenza was administered to mice fed and administered with this poppy extract. When the virus was infected and the subsequent course was observed, it was found that the mice administered with the extract of dairy poppy had a moderate weight loss due to influenza virus infection and the survival rate is also improving.
Hereinafter, specific examples will be described in Examples. In addition, this invention is not limited to the following specific examples.

Example 1
Preparation of corn poppy hot water extract After pulverizing 100 g of corn poppy (flower), 10 times the amount of water was added to the weight of the sample and extracted at 70 ° C. for 2 hours. After filtering the insoluble matter, the extract obtained was freeze-dried to obtain 37.5 g of dairy hot water extract.

(Example 2)
Inhibition of influenza virus infection by repeated sublingual administration to mice
Thirty 7-week-old mice (BALB / c strain) were divided into a control group (14 mice) and a treatment group (16 mice), and were bred with normal feed (MF, oriental yeast). From the start of the breeding, dairy (flower) hot water extract was sublingually administered daily as an aqueous solution at a dose of 4 mg / day, and the control group received only the same amount of water sublingually. At 4 weeks, influenza virus was intranasally inoculated (100 pfu / 50 μl PBS / animal) under anesthesia, and body weight was measured up to 16 days after inoculation. A / PR / 8/34 (H1N1) strain was used as the influenza virus, and sublingual administration of daisy (flower) hot water extract was performed after virus infection. The weight of each animal at the time of virus inoculation is as shown in Table 1 below, and no significant difference was observed between the two groups.

The results obtained in this example are shown in Table 2, Table 3, and FIG.
Tables 2 and 3 show the weight change of mice up to 16 days after influenza virus inoculation in grams, and show individual data and average data of the poppy extract administration group and the control group.
FIG. 1 is a plot of the survival rate of mice in the corn poppy extract administration group and the control group up to 16 days after influenza virus inoculation.
In Tables 2 and 3, the number of days indicates the number of days elapsed after inoculation with influenza virus, and the change in body weight indicates the amount of change from the body weight at the time of virus inoculation. X in Table 2 and Table 3 indicates that the mouse died.

As can be seen from FIG. 1, at 16 days after influenza virus inoculation, the control group survived 5 out of 14 animals (survival rate 36%), whereas the poppy extract-administered group survived 10 out of 16 animals. (Survival rate 63%). As a result of the log rank test, the administration group was significantly higher than the control group in the survival rate up to the 12th day, and the administration group tended to be higher than the control group in the survival rate up to the 16th day.
As for the change in body weight, as a result of the t-test, the weight loss of the administration group was significantly suppressed during the period from the 3rd day to the 7th day compared to the control group, and the weight of the administration group was decreased due to virus infection. The decline was considered moderate.

  From the above results, it was considered that administration of corn poppy extract can suppress the death and weight loss of mice due to virus infection.

  Next, tablets, chewing gum, candy, chocolate, biscuits, gummy jelly, tablet confectionery, ice cream, sherbet, and beverages were prepared by a conventional method using the corn poppy extract of the present invention that showed an influenza virus infection inhibitory effect. The prescription is shown below.

(Example 3)
Tablets were prepared according to the following formulation.
D-mannitol 33.6%
Lactose 33.6
Crystalline cellulose 8.5
Hydroxypropylcellulose 4.3
Daisies extract 20.0
100.0%

Example 4
Chewing gum was prepared according to the following formulation.
Gum base 20.0%
Sugar 54.7
Glucose 15.0
Minamata 9.5
Fragrance 0.5
Daisies extract 0.3
100.0%

(Example 5)
Candy was prepared according to the following formulation.
Sugar 50.0%
Minamata 33.0
Citric acid 1.0
Fragrance 0.2
L-Menthol 1.0
Daisies extract 0.5
Water 14.3
100.0%

(Example 6)
Chocolate was prepared according to the following formulation.
Cocoa bitter 20.0%
Whole milk powder 20.0
Cocoa butter 17.0
Powdered sugar 41.85
Lecithin 0.45
Fragrance 0.1
Daisies extract 0.6
100.0%

(Example 7)
Biscuits were prepared according to the following recipe.
31.7% sugar
Flour 26.8
Starch flour 26.8
Butter 3.2
Egg 10.2.
Baking soda 0.3
Daisies extract 1.0
100.0%

(Example 8)
Gummy jelly was prepared according to the following formulation.
Polydextrose aqueous solution 40.0%
Sorbitol aqueous solution 8.0
Palatinose aqueous solution 9.0
Maltose aqueous solution 20.0
Trehalose aqueous solution 11.0
Gelatin 10.0
Tartaric acid 1.0
Daisies extract 1.0
100.0%

Example 9
Tablet confectionery was prepared according to the following formulation.
76.1% sugar
Glucose 19.0
Sucrose fatty acid ester 0.2
Fragrance 0.2
Daisies extract 0.5
Water 4.0
100.0%

(Example 10)
Tablets were prepared according to the following formulation.
35.85% sugar
Sucrose fatty acid ester 0.15
Daisies extract 60.0
Water 4.0
100.0%

(Example 11)
Ice cream was prepared according to the following formulation.
Yolk 11.0%
Sugar 14.0
Milk 37.0
Fresh cream 37.0
Vanilla beans 0.5
Daisies extract 0.5
100.0%

(Example 12)
A sherbet was prepared according to the following formulation.
Orange juice 16.0%
Sugar 31.0
Daisies extract 3.0
Water 50.0
100.0%

(Example 13)
A beverage was prepared according to the following formulation.
Orange juice 30.0%
Isomerized sugar 15.33
Citric acid 0.1
Vitamin C 0.04
Fragrance 0.1
Daisies extract 0.01
Water 54.42
100.0%

  The corn poppy extract of the present invention exhibits an influenza virus infection suppressing effect, and thus can be applied to various pharmaceuticals and foods and drinks for suppressing influenza virus.

Claims (8)

A method for producing an anti-influenza virus agent , comprising using an extract derived from flowers of daisies as an active ingredient and hot water at 70 ° C. as an extraction solvent . Further, the extraction time is characterized 2 hours der Rukoto method of anti-influenza virus agent according to claim 1, wherein. Furthermore, the obtained extract is freeze-dried, The manufacturing method of the anti-influenza virus agent of Claim 1 or 2 characterized by the above-mentioned. The method for producing an anti-influenza virus agent according to any one of claims 1 to 3, for providing the anti-influenza virus agent having an inhibitory action against influenza virus infection by sublingual administration. A method for producing a pharmaceutical preparation for anti-influenza virus , comprising using an extract derived from flowers of daisies as an active ingredient and hot water at 70 ° C. as an extraction solvent . Furthermore, extraction time is 2 hours, The manufacturing method of the pharmaceutical formulation for anti-influenza viruses of Claim 5 characterized by the above-mentioned. Furthermore, the obtained extract is freeze-dried, The manufacturing method of the pharmaceutical formulation for anti-influenza viruses of Claim 5 or 6 characterized by the above-mentioned. The method for producing a pharmaceutical preparation for anti-influenza virus according to any one of claims 5 to 7, for providing the pharmaceutical preparation for anti-influenza virus having an inhibitory action on influenza virus infection by sublingual administration.

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