JP6697245B2 - Endurance improver - Google Patents

Description

  The present invention relates to an endurance improving agent and a method for producing the same. Further, the present invention relates to a food additive, a food / beverage product, a drug, a feed, and a pet food, which utilize the endurance improving agent.

  Since ancient times, it has been said that plants of the genus Allium such as garlic and onion have a fatigue recovery effect and an energy improvement effect.

  On the other hand, it is known that these plants of the genus Allium contain various sulfur-containing amino acids. Further, in recent years, various physiological actions of S-allylcysteine, which is one of sulfur-containing amino acids, have been attracting attention.

  Examples of those utilizing the physiological action of S-allylcysteine include, for example, agents for preventing tumor development (see, for example, Patent Document 1), therapeutic agents for liver diseases (see, for example, Patent Document 2), and inhibitors of organ fibrosis. (For example, refer to Patent Document 3), a sperm function lowering inhibitor (for example, refer to Patent Document 4), and the like have been reported.

  However, for example, the content of S-allylcysteine contained in garlic or the like is very small. Therefore, various methods for increasing the content of S-allyl cysteine have been studied.

  As a method for increasing the content of S-allyl cysteine contained in garlic, a method of accumulating a raw garlic in an aqueous ethanol solution for about 2 years to allow it to mature, thereby accumulating a sulfur-containing amino acid represented by S-allyl cysteine, A method is known in which raw garlic stored at low temperature is stored at 45 ° C. to 65 ° C. to accumulate sulfur-containing amino acids (see, for example, Patent Document 5).

Japanese Patent No. 2828471 Japanese Patent Publication No. 5-60447 JP, 2007-77116, A JP 2012-17295A JP, 2005-278635, A

  The main object of the present invention is to provide an endurance improving agent and a method for producing the same, which can effectively improve endurance. Moreover, this invention also makes it the objective to provide the additive for foodstuffs, food-drinks, pharmaceuticals, feedstuff, and pet food which utilized the said endurance improving agent.

  As described above, it is known that plants of the genus Allium contain various sulfur-containing amino acids, and in recent years, S-allylcysteine, which is one of the sulfur-containing amino acids, has an effect of preventing tumor development and an effect of treating liver diseases. , Organ fibrosis suppression effect, sperm function decline suppression effect, etc. have been reported.

  Under such circumstances, the present inventors have conducted extensive studies and found that S-allyl cysteine has an excellent effect of improving endurance. The present invention has been completed by further studies based on these findings.

That is, the present invention provides the inventions of the following modes.
Item 1. An endurance improver containing S-allyl cysteine as an active ingredient.
Item 2. Item 2. The endurance improver according to Item 1, wherein the content of S-allyl cysteine is 0.01 g / 100 g or more.
Item 3. Item 3. The endurance improver according to Item 1 or 2, wherein the S-allyl cysteine is derived from a plant of the genus Allium.
Item 4. Item 5. The endurance improver according to any one of Items 1 to 3, which contains a plant of the genus Allium placed in an environment of a temperature of 20 ° C to 75 ° C for 1 hour or more after inactivating the alliinase existing in the plant of the genus Allium. .
Item 5. Item 5. The endurance improver according to Item 3 or 4, wherein the plant of the genus Allium is at least one selected from the group consisting of garlic, onion, rattan, gyoja garlic, and Asatsuki.
Item 6. A food additive for improving endurance, which contains S-allyl cysteine as an active ingredient.
Item 7. Step 1 of inactivating the alliinase inherent in plants of the genus Allium;
Step 2 of placing the plant of the genus Allium after deactivation in an environment of a temperature of 20 ° C to 75 ° C for 1 hour or more,
A method for producing an endurance improver comprising S-allyl cysteine as an active ingredient, comprising:
Item 8. Item 8. The method for producing an endurance improver according to Item 7, wherein the content of S-allyl cysteine contained in the plant of the genus Allium after deactivation is increased to 0.01 g / 100 g or more in the step 2.
Item 9. The step 1 of the endurance improving agent according to Item 7 or 8, which deactivates the alliinase existing in a plant of the genus Allium by at least one of hot water heat treatment, steam heat treatment, and microwave heat treatment. Production method.
Item 10. Item 10. The method for producing an endurance improver according to any one of Items 7 to 9, wherein the plant of the genus Allium is at least one species selected from the group consisting of garlic, onion, rattan, gyoja garlic, and Asatsuki.

  ADVANTAGE OF THE INVENTION According to this invention, the endurance improving agent which can improve endurance effectively, and its manufacturing method can be provided. Further, the present invention can provide a food additive, a food / beverage product, a pharmaceutical product, a feed, and a pet food, which utilize the endurance improving agent.

5 is a graph showing the relationship between the breeding period of mice and swimming time (seconds) in Test Example 1. 7 is a graph showing the relationship between the breeding period of mice and the swimming time (seconds) in Test Example 2. 7 is a graph showing a relationship between a period after eating the endurance improving agent and an index of endurance in consideration of a relationship between an age and a 3-minute distance in Test Example 3.

  The endurance improving agent of the present invention is characterized by containing S-allyl cysteine as an active ingredient. Hereinafter, the endurance improving agent of the present invention will be described.

  As mentioned above, it has long been known that plants of the genus Allium such as garlic have a fatigue recovery effect and an effect of improving energy. However, S-allyl cysteine contained in plants of the genus Allium such as garlic has been known. The content is very small. On the other hand, the endurance improver of the present invention contains S-allyl cysteine as an active ingredient, and exhibits an excellent effect of improving endurance.

S-allyl cysteine Natural products of S-allyl cysteine generally have a structure represented by the following general formula.

  The S-allyl cysteine contained in the endurance improving agent of the present invention may be an optical isomer of S-allyl cysteine having the above structure, or an optical isomer thereof, or a mixture of each optical isomer. ..

  The S-allyl cysteine contained in the endurance improver of the present invention may be derived from a plant of the genus Allium, or may be chemically synthesized.

  The plant of the genus Allium is not particularly limited, but has a large content of sulfur-containing amino acids such as alliin, which is a raw material of S-allyl cysteine, and therefore, garlic, onion, gyoja garlic, juniper, chive, kankeiira, itracchio, kii Itrakko, Miyamarakkyo, Nobile, Yamarakkyo, Asatsuki, Ezo-negi, Himesonegion, Shibutsuatsuki, Shiromamaatsuki, Izasatsuki, Tree Onion, Leek, Wakegi, Riki, Raguki, Blue Nephew, Blue Nephew, Blue Negate And so on. Among these, garlic (Allium sativum L.), onion (Allium cepa L.), Asatsuki (Allium schoenoprasum L.), and Rakkyo (Allium chinense G.Don) from the viewpoint of containing sulfur-containing amino acids such as alliin in a high concentration. , Gyoja garlic (Allium victorialis subsp. Platyphyllum) and the like are preferable, and garlic (Allium sativum L.) is more preferable. S-allyl cysteine may be derived from a single plant belonging to the genus Allium or may be derived from two or more plants belonging to the genus Allium.

  As mentioned above, since the plant of the genus Allium contains almost no S-allyl cysteine, the plant of the genus Allium that has not been subjected to the treatment for increasing S-allylcysteine is the endurance improver of the present invention. You cannot do it.

  A method for increasing the content of S-allyl cysteine contained in a plant of the genus Allium is not particularly limited, and a known method can be adopted. From the viewpoint of efficiently increasing the content of S-allyl cysteine contained in a plant of the genus Allium and making it an excellent endurance improver containing S-allyl cysteine as an active ingredient, it is inherent in the plant of the genus Allium. After deactivating alliinase (step 1), a method of placing it in an environment of a temperature of 20 ° C. to 75 ° C. for 1 hour or more (step 2) can be mentioned. A plant of the genus Allium in which the content of S-allylcysteine is increased by such a method can be an excellent endurance improver containing S-allylcysteine as an active ingredient. The thus treated plant of the genus Allium contains not only S-allyl cysteine as an active ingredient, but also various components derived from the plant of the genus Allium (for example, various sulfur-containing amino acids). Therefore, an excellent endurance improving effect can be exhibited. That is, the endurance improving agent of the present invention preferably contains a plant of the genus Allium treated by the method comprising steps 1 and 2, and S-allylcysteine as an active ingredient is the allium treated by the method. It is preferably derived from plants of the genus.

  The deactivating step (step 1) of the alliinase existing in the plant of the genus Allium can be performed, for example, as follows.

  When S-allyl cysteine is derived from a plant of the genus Allium, it is first necessary to inactivate the alliinase contained in the plant of the genus Allium. Plants belonging to the genus Allium contain alliin, which is a raw material of S-allyl cysteine, and an enzyme (alliinase) that converts alliin into allicin (odorous component). When alliin is converted to allicin by allyinase, the amount of alliin, which is a raw material of S-allyl cysteine, is reduced, so that the amount of target S-allyl cysteine produced is reduced. For this reason, in the present invention, when S-allyl cysteine is derived from a plant of the genus Allium, first, the endogenous alliinase is inactivated to suppress the decrease of alliin. By suppressing the production of allicin, it is possible to suppress the generation of odor derived from allicin in the endurance improving agent of the present invention containing S-allylcysteine as an active ingredient.

  The method for inactivating the alliinase existing in a plant belonging to the genus Allium is not particularly limited, and examples thereof include a method of increasing the internal temperature of the material to 60 ° C or higher. Specific examples of the deactivation treatment method include hot water heat treatment, steam heat treatment, and microwave heat treatment. In addition, a method of deactivating the internal alliinase by acid treatment or alkali treatment is also included.

  The allium-inactivated plant of the genus Allium may be directly subjected to the step 2 described below, or a cut product, a crushed product, or a ground product of the plant for the purpose of promoting the production of S-allylcysteine. Alternatively, it may be subjected to the step 2 after being made into powder or the like. A cut product, a crushed product, a ground product, or a powder of a plant of the genus Allium can be obtained by, for example, cutting, crushing, grinding, or pulverizing the plant using a crusher, a mixer, a food processor, a pulper fisher, or the like. Juice of plants belonging to the genus Allium can be prepared using, for example, a filter press, a juicer mixer or the like. The squeezed juice can also be prepared by filtering the ground product with a filter cloth or the like. Cuttings, shreds, grinds and juices of plants of the genus Allium may be diluents or concentrates. Examples of the diluted product include a cut product, a crushed product, a ground product, and a squeezed product of the plant diluted with water to about 1 to 50 times. In addition, examples of the concentrate include a cut product, a crushed product, a ground product, and a squeezed product of the plant, which are concentrated 1 to 100 times by means such as freeze concentration and vacuum concentration. The cut, crushed, ground and squeezed products of the plants of the genus Allium may be frozen. The extract of the plant of the genus Allium can be obtained by extracting the above-mentioned plant of the genus Allium or the cut product thereof with a solvent such as water.

  The plant of the genus Allium in which the alliinase is inactivated is placed in an environment of a temperature of 20 ° C. to 75 ° C. for 1 hour or more (step 2), whereby the conversion reaction from alliin to S-allyl cysteine proceeds and S-allyl cysteine is produced. The content of cysteine can be increased.

  In step 2, from the viewpoint of further improving the production of S-allyl cysteine, the pH is preferably 2 to 12, and more preferably 2.5 to 10.

  The method of setting the pH in the range of about 2 to 12 is not particularly limited, and examples thereof include a method of adding an acid component or an alkaline component to a plant of the genus Allium in which alliinase is inactivated. The acid component is not particularly limited, and examples thereof include hydrochloric acid and the like. The alkaline component is not particularly limited, and examples thereof include sodium hydroxide and potassium hydroxide. Each of the acid component and the alkali component may be used alone or in combination of two or more.

  The temperature in step 2 is preferably about 20 ° C to 75 ° C, more preferably about 25 ° C to 65 ° C, and further preferably about 30 ° C to 60 ° C. Further, the time for placing in the environment of the above-mentioned step 2 is preferably 1 hour to 48 hours, more preferably 6 hours to 48 hours, although it varies depending on the kind and amount of the raw material used. The production of S-allyl cysteine may be performed while stirring an alliinase-inactivated plant of the genus Allium or by allowing it to stand. The stirring method is not particularly limited, and examples thereof include a method of stirring using a stirring blade, a mixer, a stirrer, or the like.

  Furthermore, in step 2, an enzyme or an additive that promotes the production of S-allyl cysteine may be mixed.

  The enzyme is not particularly limited as long as it promotes the production of S-allyl cysteine, and preferably an enzyme having a protease activity, a lactase activity, a peptidase activity, a maceration activity, a glutaminase activity, and a γ-glutamyl transpeptidase activity. Is mentioned. Among these, an enzyme having a glutaminase activity or a γ-glutamyl transpeptidase activity as a main activity is preferable because it has a particularly high effect of promoting the production of S-allylcysteine.

  Specific examples of the enzyme include Amio Enzyme's "Violacta FN5", "Violacta N5", "Pro Leather FG-F", "Protin SD-PC10F", "Protin SD-AY10", "Protin SD-NY10", and "Protin SD-NY10". Protease M "," peptidase R "," pectinase A "," neurase F3G "," pancreatin F "," protease A "," lipase R "," lipase A "," protease P "," protease N ". , "Protease S", "Protin AC10F", "Glutaminase", "Pectolyase" manufactured by Kikkoman, "Cellulase TP2 Kyowa" manufactured by Kyowa Kasei, "GODO AGI-EC" produced by Godo Sake, "Kokurase" manufactured by Mitsubishi Kagaku Foods, Siebel Hegner "Rapidase", "Sumiteam AGS-L", "Sumiteam AC-L", "Sumiteam CTS", "Sumiteam CM-G", "Sumiteam KDC", "Sumiteam C6000", "Sumiteam AP", manufactured by Shin Nippon Chemical Industry Co., Ltd. "Sumiteam FP", "Sumiteam LPL", "Sumiteam LP50", "Sumiteam BGT", "Sumiteam RP", "Sumiteam GML", "Sumiteam TG", HBI-made "Orientase 22BF", "Cellulosin AC40" , "Cellulosin HC100", "cellulosin TP25", "cellulosin HC", "orientase 20A", "orientase 5BL", Nippon Biological Co., Ltd. Scientific Research Institute "Natto culture extract NSK-SD", Novozyme "Gamanase", Peptide Laboratory "WSCDHCL", Yakult Pharmaceutical Industry "Pectinase HL", "Cellulase Y-NC", "Cellulase Onozuka RS" , "Cellulase Onozuka R-10", "Macerozyme R-10" and the like. The enzymes may be used alone or in combination of two or more.

  Further, the additive is not particularly limited as long as it has an activity of reducing alliin present in garlic, and preferably cysteine, cystine, glutathione and the like can be mentioned.

  The cysteine may be cysteine (L-form), an optical isomer (D-form) thereof, or a mixture of each optical isomer. As cysteine, chemically synthesized cysteine, a material containing cysteine, an extract or a purified product of cysteine extracted from a material containing cysteine may be used, or a product obtained by reducing cystine described below may be used. ..

  Among the above-mentioned cysteines, from the viewpoint of easy availability, it is preferable to use a purified product of cysteine which is commercially available as a reagent, a pharmaceutical ingredient, a food ingredient and the like. The material containing cysteine is not particularly limited as long as it contains cysteine, and examples thereof include oats, wheat germ, Brussels sprouts, and broccoli.

  In addition, cystine has a structure in which two molecules of cysteine are linked via a disulfide bond (-S-S-) generated by the oxidation of a thiol group (-SH), and thus is obtained by reducing the cystine. Cysteine may also be used. In addition to cystine (L-form), cystine may be an optical isomer (D-form) thereof or a mixture of each optical isomer.

  Glutathione is a tripeptide consisting of three amino acids, glutamic acid, cysteine and glycine. Foods containing a large amount of glutathione include beef liver, pork belly, milk, oysters, sardines, cod, salmon, red shellfish, tomatoes, spinach, broccoli, peas, sprouts, raw cabbage, kiwifruit, avocado, rice germ. , Wheat flour, baker's yeast, yeast and the like, and not only glutathione itself but all the above foods containing glutathione can be used. Among them, yeast is preferable from the viewpoint of containing glutathione in a high concentration. As a form of glutathione, a material containing glutathione may be used as it is, or may be subjected to steps such as water extraction, hot water extraction, and purification in order to further increase the concentration of glutathione.

  Glutathione includes a reduced type and an oxidized type (two reduced glutathione molecules having a disulfide bond), and both can be used, but the reduced type is preferable from the viewpoint of reactivity.

  When enzymes or additives are used, they may be used alone or in combination.

  In the present invention, the reaction product in which S-allyl cysteine is increased in step 2 can be directly used as the endurance improving agent, and the reaction product can be further filtered, centrifuged, concentrated, extracted, At least one of the steps such as drying may be performed to further increase the content of S-allyl cysteine, thereby providing a stamina enhancer. Further, in order to increase the purity of S-allylcysteine in the endurance improver, a purification step of purifying S-allylcysteine can be carried out by a conventional purification operation such as column chromatography and recrystallization. Further, the reaction product can be dried into a solid (powder, granule, etc.) by a known drying means such as freeze drying or spray drying. The endurance improver of the present invention is preferably a reaction mixture containing S-allylcysteine or a purified product of S-allylcysteine as an endurance improver for drugs, quasi-drugs, foods and drinks, feeds, health foods and the like. Can be used for

  Further, in the present invention, the endurance improving agent containing S-allyl cysteine as an active ingredient is a motor function improving agent containing S-allyl cysteine as an active ingredient, a body function recovery agent containing S-allyl cysteine as an active ingredient, and the like. Also, it can be preferably used.

Content of S-allyl cysteine, application amount As the content of S-allyl cysteine contained in the endurance improving agent of the present invention, from the viewpoint of exerting an excellent endurance improving effect, preferably 0.01 g / 100 g or more , More preferably 0.03 g / 100 g or more, further preferably 0.05 g / 100 g or more. The upper limit of the content of S-allylcysteine contained in the endurance improver of the present invention is not particularly limited, but usually about 30 g / 100 g can be mentioned.

  Further, the application amount of the endurance improving agent of the present invention may be appropriately set according to the type of product used, intended use, expected effect, application form and the like. For example, the daily intake or dose of S-allyl cysteine for an adult may be set to 0.0001 to 100 g, preferably 0.0005 to 10 g, and more preferably 0.001 to 1 g.

Use of Endurance Improver The endurance improver of the present invention exerts a recovery or improvement effect on motor function / physical function by the action of S-allyl cysteine, and can prevent or improve a decrease in endurance. Used for prevention or treatment of depression. Specific applications of the endurance improving agent include a motor function improving agent and a physical function improving agent, and these are used for preventing or treating lowering of motor function and preventing or treating lowering of physical function.

Usage form of endurance improver The application form of the endurance improver of the present invention is not particularly limited, for example, oral, transdermal, enteral, transmucosal, transvenous, transarterial, subcutaneous, intramuscular, etc. Although it can be used in any application form, oral application is preferable from the viewpoint of more effectively exerting the endurance improving effect.

  Since the endurance improving agent of the present invention can be used in any application form and exert an endurance improving action, it can be used by being mixed with various products such as foods and drinks, pharmaceuticals, feeds and pet foods.

  The dosage form of the product to which the endurance improver of the present invention is added may be solid, semi-solid, liquid or the like, and is appropriately set according to the type and application of the product. The product to which the endurance improver of the present invention is added may be water, oils, waxes, hydrocarbons, fatty acids, higher alcohols, etc., within a range that does not impair the effects of the present invention, depending on the form thereof. , Esters, plant extracts, water-soluble polymers, surfactants, metal soaps, alcohols, polyhydric alcohols, pH adjusters, antioxidants, UV inhibitors, preservatives, perfumes, powders, thickeners Additives such as agents, dyes and chelating agents may be contained. In addition, the product to which the endurance improver of the present invention is added may contain other components depending on the form, application, etc., within a range that does not impair the effects of the present invention. Examples of other components include vitamin C, squalane, niacin, niacinamide, long-chain hyaluronic acid, placenta extract, sorbitol, chitin, chitosan, and various plant extracts. The blending amount of these is not limited as long as the effects of the present invention are not impaired.

  When the endurance improver of the present invention is used in foods and drinks, S-allyl cysteine is used as it is or in combination with other food materials or additive components to prepare a desired form, and as a food or drink exhibiting the desired effects. Provided. Examples of such foods and drinks include general foods and drinks, foods for specified health uses, dietary supplements, functional foods, foods for patients, and the like. The form of these foods and drinks is not particularly limited, but specifically, main dishes such as breads and noodles; side dishes such as cheese, ham, wieners and processed seafood; fruit juice drinks, carbonated drinks, lactic acid drinks, etc. Beverages; favourites such as cookies, cakes, jellies, ice cream, puddings, candies, yogurts; supplements such as tablets, granules, powders, capsules, soft capsules, nutritional drinks, and the like. These foods and drinks can be used for the above-mentioned uses. Further, the food for a patient is provided for a patient in need of prevention or treatment of a decrease in endurance.

  When the endurance improver of the present invention is used in foods and drinks, the amount of the endurance improver to the foods and drinks may vary depending on the form of the food and drink, for example, S-allyl cysteine is 0.0001. To 50% by mass, preferably 0.001 to 50% by mass, and more preferably 0.01 to 50% by mass.

  Furthermore, when the endurance improver of the present invention is used in the field of food and drink, the endurance improver of the present invention is provided alone or in combination with other components to provide an endurance improver food additive. You can also When the endurance improver of the present invention is used as a food additive, the content of S-allylcysteine in the food additive, the amount of the food additive added to food and drink, etc., are subject to addition. It may be appropriately set so that the content of S-allyl cysteine in the food or drink can be satisfied.

  Further, when the endurance improver of the present invention is used in a pharmaceutical product, the endurance improver of the present invention may be used alone or in combination with other pharmacologically active ingredients, pharmaceutically acceptable bases or additives, etc. The drug is provided in the form of a pharmaceutical product which exhibits the desired effect. The form of such a drug is not particularly limited, but specifically, oral administration preparations such as tablets, granules, powders, capsules, soft capsules, syrups; liquids, ointments, creams, gels , Preparations for percutaneous or transmucosal administration such as sprays, patches, inhalants, suppositories; injections and the like.

  When the endurance improver of the present invention is used as a drug, the blending ratio of the endurance improver to the drug varies depending on the form of the drug, for example, in the case of an oral administration preparation or an injection. , S-allyl cysteine is 0.0001 to 50% by mass, preferably 0.001 to 50% by mass, more preferably 0.01 to 50% by mass. In the case of transdermal or transmucosal preparations Then, the range in which S-allyl cysteine is 0.0000001 to 10% by mass, preferably 0.00001 to 10% by mass, and more preferably 0.0001 to 10% by mass is included.

  Further, when the endurance improver of the present invention is used in feed or pet food, the endurance improver of the present invention is adjusted alone or in combination with other feed ingredients to a desired form to achieve the desired effect. Served as feed or pet food. Examples of feed ingredients used in the feed or pet food include, for example, grains such as corn, wheat, barley, and rye; bran such as bran and rice bran; corn gluten meal, meal such as corn jammeal; skim milk powder, Animal feeds such as whey, fish meal and bone meal; yeasts such as beer yeast; calcium such as calcium phosphate and calcium carbonate; vitamins; amino acids; sugars and the like.

  When the endurance improver of the present invention is used as feed or pet food, the mixing ratio of the endurance improver with respect to the feed or pet food varies depending on the form of the feed or pet food, and for example, S- The range of allyl cysteine is 0.000001 to 10% by mass, preferably 0.0001 to 10% by mass, and more preferably 0.001 to 10% by mass.

  Hereinafter, the present invention will be described in detail with reference to Examples and Comparative Examples. However, the present invention is not limited to the examples. The HPLC analysis conditions in Examples and Comparative Examples are as follows.

(HPLC analysis conditions)
Device: LC20A (made by Shimadzu Corporation)
Column: CapcellPakSCXUGcolumn (φ4.6 × 250 mm, Shiseido)
Column temperature: 45 ° C
Mobile phase: 10 mM KH ₂ PO ₄ aqueous solution (pH 2.5)
Flow rate: 1 mL / min
Measurement wavelength: 210 nm
Note that S-allyl cysteine (trade name: L-Deoxyalliin) manufactured by LKT Laboratories was quantified as a standard substance.

(Example 1)
After removing 1 kg of garlic (variety name: Fukuchi White), it is divided into 2-3 cm scales and heat-treated with a microwave heating device (frequency: 2.45 GHz, output: 2000 W, irradiation time: 2 minutes). Applied to quench the alliinase. Then, 1 L of pure water was added and the mixture was ground with a stone crusher (manufactured by Masuyuki Sangyo Co., Ltd., trade name: Super Mass Colloid) to obtain a garlic paste. To the paste, 5N sodium hydroxide was added so as to have a pH of 8, and the mixture was stirred, heated to 35 ° C. and reacted for 48 hours. After completion of the heating reaction, it was freeze-dried and pulverized as it was to obtain the endurance improving agent of the present invention. When the content of S-allyl cysteine (SAC) in the powder was analyzed by HPLC, it was 1.35 g / 100 g.

[Test Example 1] Verification of endurance-increasing action by forced swimming test in mice orally administered with SAC. 4 week-old ddY mice were purchased (Japan SLC ddY male mice) and preliminarily reared for 1 week, and then the body weight was used as an index. Were divided into 3 groups (8 animals / group) so that there was no bias. These mice were used as a control group, a low SAC concentration intake group, and a high SAC concentration intake group, and physiological saline was administered to the control group at a dose of 100 μL / 30 g by the oral gavage administration method, and the SAC low concentration intake group was administered. For the high-concentration intake group, the reagent SAC (manufactured by Tokyo Kasei Kogyo Co., Ltd.) was dissolved in physiological saline at 6.67 mg / kg (low-concentration group) and 66.7 mg / kg (high-concentration group). Then, administration was performed in the same manner as in the control group. The timing of administration was basically in the morning, and water and feeding were kept ad libitum.
A forced swimming test was conducted two, three, and four weeks after the start of breeding to measure the swimming time. In the forced swimming test, a mouse in which a weight of 10% of the body weight was fixed at about 1 cm from the base of the tail was released in a water tank (water temperature 28 ° C) deep enough for the length of the mouse, and after swimming, The swimming time was measured until the nose of the mouse submerged for 7 seconds, which was used as an index of endurance.

  The result of the forced swimming test including the SAC administration group is shown in FIG. The swimming time of the SAC-administered group started to increase from 2 weeks after the control group, and the swimming time of the SAC high-concentration group after 3 or 4 weeks significantly increased from that of the control group. .. From the above results, it was found that SAC intake improves endurance.

[Test Example 2] Verification of endurance-increasing action by forced swimming test in mice receiving endurance enhancer In contrast to ddY mice grouped in the same manner as in Test Example 1, garlic was heated and dried in a microwave oven as a control group. Then, a feed containing 5% by weight of the pulverized powder was ingested (control group). In addition, the test group was made to ingest a feed containing the SAC-containing endurance improving agent prepared in Example 1 in an amount of 5% by weight (test food group). These mice were bred, and after 2, 3 and 4 weeks, a forced swimming test was carried out in the same manner as in Test Example 1.

  The result of the forced swimming test including the endurance improving agent intake group is shown in FIG. Compared with the control group, the swimming time of the endurance improving agent intake group began to increase from the 2nd week, and after 3 weeks, the swimming time significantly extended to the control group. From the above results, it was found that the present invention improves endurance.

[Test Example 3] Verification of action of endurance improving agent for healthy subjects To healthy adult males (average age 45.6 ± 8.4 years old, 25 persons), garlic was heated in a microwave oven, dried, and pulverized. After each meal, 4 capsules (capacity 250 mg / capsule: control meal) were ingested in capsules, and it was confirmed whether or not health problems would occur when garlic was ingested. After one week, the animals were divided into two groups so that there was no difference in the values of age, weight, and running distance for 3 minutes to be described later, one group receiving the control diet as it was, and the other capsule containing the powder of Example 1 ( The content of 250 mg / capsule: test meal) was similarly taken as a group, and was taken for 4 weeks. Since the basic value of endurance varies depending on the age, referring to the literature (Physical Science 58 (5) 527-536), the relationship between the age and the walking distance in the 3-minute walking distance is shown in Table 1 below. 3 minutes mileage relationship). 0 if the age calculated from the actual distance and the mileage are the same using this table, -1 if the age calculated from the mileage is one rank younger than the actual age, -1 than the actual age Also, if the age group was one rank older, it was set to +1 and the values were added together to give an index showing the endurance of each group. This test was calculated at the start of this test and after ingestion for 4 weeks to verify the effect of the endurance improving agent.

  FIG. 3 shows the results of evaluation of numerical values after 4 weeks of ingestion of the endurance improving agent. There were some test subjects who had their birthdays during the test period, but none of them spanned the ages. In the age group indicated by 3 minutes mileage due to ingestion of the endurance improver, the value of the test food group decreased significantly compared to the group of control food intake, and the mileage increased. I understood. From the above results, it was found that the endurance improving agent of the present invention effectively improves endurance even in humans.

Claims (8)

S-allyl cysteine as an active ingredient ,
An endurance improver in which the content of S-allyl cysteine is 0.01 g / 100 g or more . The endurance improver according to claim 1 , wherein the S-allyl cysteine is derived from a plant of the genus Allium. The endurance improver according to claim 2 , wherein the plant of the genus Allium is at least one selected from the group consisting of garlic, onion, lacquer, gyoja garlic, and Asatsuki. S-allyl cysteine as an active ingredient ,
A food additive for improving endurance , wherein the content of S-allyl cysteine is 0.01 g / 100 g or more . Step 1 of inactivating the alliinase inherent in plants of the genus Allium;
Step 2 of placing the plant of the genus Allium after deactivation in an environment of a temperature of 20 ° C. to 75 ° C. for 1 hour or more,
A method for producing an endurance improver comprising S-allyl cysteine as an active ingredient, and the content of S-allyl cysteine is 0.01 g / 100 g or more . The method for producing an endurance improver according to claim 5 , wherein in the step 2, the content of S-allylcysteine contained in the plant of the genus Allium after deactivation is increased to 0.01 g / 100 g or more. The endurance improver according to claim 5 or 6 , wherein the step 1 inactivates an alliinase existing in a plant of the genus Allium by at least one of hot water heat treatment, steam heat treatment, and microwave heat treatment. Manufacturing method. The method for producing an endurance improver according to any one of claims 5 to 7 , wherein the plant of the genus Allium is at least one selected from the group consisting of garlic, onion, rakkyo, gyoja garlic, and Asatsuki.