JP7233243B2 - Method for reducing furocoumarins - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for reducing furocoumarins from a furocoumarins-containing food containing furocoumarins, and a furocoumarins-reduced food.

Fig (Ficus carica L.) is a plant belonging to the family Moraceae, which is native to southern Arabia. Recent studies have also revealed that figs have a blood sugar level-lowering effect, a blood pressure-lowering effect, an anti-cancer effect, an immune-enhancing effect, and the like (see Non-Patent Document 2).

Although figs are useful for eating, drinking and medicinal purposes, they contain furocoumarins as ingredients. Furocoumarins have an antibacterial action and an action that interferes with the digestion of plant-eating insects, and are considered to be one of the substances responsible for the defense mechanism of plants.

Ingestion or contact with the skin of these furocoumarins can cause phototoxic contact dermatitis with symptoms of erythema, pigmentation, and erosion, or interact with drugs (inhibition of drug-metabolizing enzyme cytochrome P450: Non-Patent Document 3) may be caused. This is believed to be caused by furocoumarins acting as photosensitizers or inhibiting the actions of certain drug-metabolizing enzymes.

Written by Reay Tannahill, translated by Setsuko Kuriyama, "The Fine Art of Food", Tokyo, Yasaka Shobo, November 25, 2008, pp. 12-18 Written by Chizuru Liang, "Toho Nutrition Shinsho", Kyoto, Medical Yukon, 2005, p70-71 Yuto Ishihara, ``Furanocoumarin content and Cytochrome P450 3A (CYP3A) inhibitory activity in processed fruit peel foods: release of 6',7'-dihydroxybergamottin during pericarp processing,'' Yakugaku Zasshi, 131 (5), 679-684 (2011)

For example, when serving fig tea to a user, it may be desirable to serve it to the user in a state in which furocoumarins have been reduced in advance.

Accordingly, an object of the present invention is to provide a method for easily reducing furocoumarins from a furocoumarins-containing food containing furocoumarins, and a furocoumarins-reduced food containing reduced furocoumarins.

That is, in order to achieve the above objects, the following inventions [1] to [ 3 ] are provided.
[1] A method for reducing furocoumarins, comprising a step of leaching fig tea leaves or toki tea leaves, which are furocoumarins-containing foods, with water at 0.1 to 4°C.
[2] The method for reducing furocoumarins according to [1], wherein the leaching time in the leaching step is 30 to 180 minutes.
[3] The method for reducing furocoumarins according to [1] or [2], wherein the furocoumarins contain at least one of psoralen, bergapten and xanthotoxin .

According to the above [1] to [ 3 ], the content of furocoumarins contained in the exudate obtained by contacting the furocoumarin-containing food with the low-temperature solvent is usually higher than that of the furocoumarin-containing food than the low-temperature solvent. can be reduced from the content of furocoumarins contained in the leachate obtained by contacting the solvent set to the temperature of . In particular, in this method, the elution amount of furocoumarins can be reduced by carrying out a leaching step in which the furocoumarins-containing food (fig tea leaves or toki tea leaves) is brought into contact with a low-temperature (0.1 to 4°C) solvent for leaching. This is a simple method because it can be done. Since water is used as the solvent, this method can be carried out easily.

In the examples described later, fig tea leaves or toki tea leaves are used as the furocoumarin-containing food, the leaching temperature is in the range of 0.1 to 4 ° C., and the leaching time is 30 to 180 minutes. It is recognized that the furocoumarin elution amount is reduced. It is recognized that when the furocoumarin-containing food is fig tea leaves, psoralen and bergapten can be effectively reduced, and when the furocoumarin-containing food is toki tea leaves, xanthotoxin and bergapten can be effectively reduced. ing.

In Example 1, ultrapure water of 0.1, 2, 3, 4, 10, and 20°C was added to fig tea leaves, and leaching was performed in each of them, and the results of measuring the furocoumarin (psoralen and bergapten) content in the leaching solution are shown. It is a diagram. In Example 2, 0.1 and 4° C. ultrapure water was added to fig tea leaves, and leaching was carried out in each case. 3 shows the results of measuring the furocoumarin (psoralen and bergapten) content in the exudate. In Example 3, furocoumarin (psoralen and bergapten) content and allergy-suppressing ingredients (difructose anhydride (hereinafter, DFA) and rutin) when the leaching time in the fig tea leaf leaching step was 30 minutes (0.1°C) It is the figure which showed the result of having measured the content.

BEST MODE FOR CARRYING OUT THE INVENTION An embodiment of the present invention will be described below with reference to the drawings.
The present invention provides a method for reducing furocoumarins, which includes a step of leaching a furocoumarins-containing food containing furocoumarins with a low-temperature solvent, and a furocoumarins-reduced food product in which furocoumarins are reduced.

Furocoumarins are a general term for coumarin derivatives with condensed furan rings. Many furocoumarins are contained in plants of the Apiaceae family, the Rutaceae family, the Leguminous family, the Moraceae family, and the like. Examples of compounds belonging to furocoumarins include psoralen, bergapten, xanthotoxin, isopimpinellin, bergamottin, dihydroxybergamottin, and the like.

In the present invention, a furocoumarin-containing food containing furocoumarins is used. The furocoumarin-containing food may contain at least one of the above furocoumarins, preferably at least one of psoralen, bergapten and xanthotoxin.

Examples of such furocoumarins-containing foods include, but are not limited to, citrus fruits such as figs, toki, angelica and grapefruit, celery, and carrot leaves. The furocoumarin-containing food may be in any form, such as fresh, dried, powdered, and non-powderized, and is preferably powdered dry, such as tea leaves. Among these, for example, fig leaves are provided to the user as fig tea leaves, and toki leaves are provided to users as toki tea leaves. The major furocoumarins in fig tea leaves are psoralen and bergapten. Bergapten and xanthotoxin are the main furocoumarins in Dong Gui tea leaves.

Fig varieties applicable to the present invention include, for example, ``Masui Dauphine'', ``Horai persimmon'', ``Nouard de Caron'', ``White Ischia'', ``Negrone'', ``Brunswick'', ``Burjasot Grease", "Temari Fig", "Portugallo", "Biole Sories", "Brown Turkey", "Sugar", "Athena", "Celeste", "White Zenois", "Pau Dule", "California"・Black”, “Fig de Marseille”, “Kadota”, “Negro Lago”, “Plecos Ronde de Bordeaux”, “Grease Saint Jean”, “Grease Beer”, “Aida”, "Mission", "Grist Jean", "Good Doll", "Berone", "Early Dauphine", "Ronde de Bordeaux", "Dalmaty", "Archipel", "Lisa", "Short Bridge" , "Desert Queen", "San Pietro", "Sultan", "Pastier" and the like, but are not limited to these.

The method for reducing furocoumarins of the present invention has a leaching step of leaching the above furocoumarins-containing food with a low-temperature solvent.

Any solvent may be used as long as it can bring the furocoumarin-containing food into contact with the solvent to elute the components contained in the furocoumarin-containing food. For example, the solvent may be pure water, ultrapure water, tap water, hard water, soft water, ion-exchanged water or natural water, preferably pure water or ultrapure water. Furthermore, the solute may be dissolved in the above solvent such as sugar water or salt water.

As used herein, the term "cold solvent leaching" refers to performing the leaching process using a solvent having a lower temperature than the solvent having the normal temperature used in the normal leaching process. and For example, in the case of fig tea leaves, the fig tea leaves are brought into contact (immersed) in heated water to obtain fig tea, and the water is usually heated to a temperature of about 60 to 80°C. That is, the leaching temperature applied in the leaching step in the method for reducing furocoumarins of the present invention is set to a temperature lower than the temperature (60 to 80° C.) normally set.

The leaching temperature in the leaching step is preferably 0.1 to 4°C. If the leaching temperature is within this range, the furocoumarin elution amount can be reduced. Further, if the leaching temperature in the leaching step is preferably 0.1 to 3° C., the furocoumarin elution amount can be reduced more efficiently.

The leaching time of the leaching step is preferably 30 to 180 minutes. If the leaching time is within this range, the amount of furocoumarin elution can be reduced without reducing other components of the furocoumarin-containing food.

As described above, according to the method for reducing furocoumarins of the present invention, the content of furocoumarins contained in the exudate obtained by contacting the furocoumarin-containing food with the low-temperature solvent is It is possible to reduce the content of furocoumarins contained in the leachate obtained by contacting the solvent set to a normal temperature higher than that of the solvent. In particular, this method is a simple method because the amount of elution of furocoumarins can be reduced by carrying out the leaching step of bringing the furocoumarins-containing food into contact with a low-temperature solvent for leaching.

Further, by treating a furocoumarins-containing food by the method for reducing furocoumarins of the present invention, it is possible to obtain a furocoumarin-reduced food with reduced furocoumarins.

[Example 1]
In this example, fig tea leaves were used as the furocoumarins-containing food, and it was confirmed how the amount of furocoumarins eluted would change when the fig tea leaves were leached at a low temperature.

Fig tea leaves (cultivar: Masui Dauphine) prepared by a conventional method were pulverized by a mill, and 0.5 g of pulverized fig tea leaves were added at various temperatures (0.1 (in ice), 2, 3, 4, 10, 20°C). 40 mL of ultrapure water (preliminarily kept at the leaching temperature) was added, and leaching (leaching step) was performed for 120 minutes in each case. The fig tea leaves were removed with a nylon net, and ultrapure water at room temperature was added to bring the total volume to 50 mL.

This exudate was filtered through a 0.45 μm membrane filter to obtain a sample for measurement. The furocoumarin (psoralen and bergapten) content was measured using a liquid chromatograph-time-of-flight mass spectrometer (LC-Q-ToF/MS: manufactured by Bruker Daltonics KK) (n=3). The Brix value was measured using a tea/low-sugar drink densitometer RX-DD7α-Tea (manufactured by ATAGO). As a comparative example, 40 mL of ultrapure water heated to 80° C. was added to 0.5 g of fig tea leaves, leaching was carried out for 3 minutes, and then the total amount was adjusted to 50 mL with ultrapure water. The results are shown in FIG. 1 and Table 1.

FIG. 1 shows the relative values when the value of psoralen and bergapten in the comparative example is set to 1. As a result, it was found that the lower the leaching temperature, the lower the furocoumarin content. The relative values for psoralen were 0.89 at 4°C and 0.69-0.77 at 0.1-3°C. The relative values of bergapten were 0.78-0.85 at 10-20°C, 0.65 at 4°C, and 0.42-0.47 at 0.1-3°C. Since the Brix value during low-temperature leaching was not significantly different from that of the comparative example (80° C./3 minutes), it was considered that the other components during low-temperature leaching were equivalent to those of the comparative example.

From this, it was found that when the leaching temperature was 0.1° C., psoralen decreased by 31% and bergapten decreased by 58% compared to the comparative examples.
A 23% reduction in psoralen and a 56% reduction in bergapten were observed when the leaching temperature was 2° C. compared to the comparative example.
A 25% reduction in psoralen and a 53% reduction in bergapten were observed when the leaching temperature was 3° C. compared to the comparative example.
When the leaching temperature was 4° C., an 11% reduction in psoralen and a 35% reduction in bergapten were observed compared to the comparative example.

Therefore, it was found that the leaching temperature at which the furocoumarin elution amount is reduced by the method for reducing furocoumarins of the present invention is in the range of 0.1 to 4°C. It was found that if the temperature is 0.1 to 3° C., the furocoumarin elution amount can be reduced more efficiently.

[Example 2]
The longest leaching time in the leaching process was investigated.
To 0.5 g of pulverized fig tea leaves, 40 mL of ultrapure water (preliminarily kept at the leaching temperature) at various temperatures (0.1, 4°C) was added and time), the furocoumarin (psoralen and bergapten) content of the leaching solution made up to 50 mL with ultrapure water was measured (n=3). Other conditions were the same as in Example 1. The results are shown in FIG.

From the results shown in FIG. 2, when leaching at 0.1° C., the elution amount of furocoumarin (psoralen and bergapten) increases after 2 hours from the start of leaching, and after 3 hours the elution amount is almost constant (relative value of psoralen 0.9, relative to Bergapten (0.6)). In the case of leaching at 4°C, the elution amount of furocoumarin (psoralen and bergapten) increased after 3 hours from the start of leaching, and the elution amount remained almost constant after 4 hours (the relative value of psoralen was about 1, and the relative value of bergapten was 0). .8).

Therefore, if the leaching time is within 3 hours, the elution amount of furocoumarin is less than about 0.8 compared to the comparative example, so the longest leaching time in the leaching step of the present invention is set to 3 hours (180 minutes). turned out to be good.

[Example 3]
The shortest leaching time in the leaching process was investigated.
40 mL of 0.1° C. ultrapure water (previously warmed at 0.1° C.) was added to 0.5 g of pulverized fig tea leaves, and the mixture was heated at 0.1° C. for various times (10, 20, 30, 40, 50, 60, After leaching for 120 minutes), the Brix value of the leaching solution was adjusted to 50 mL with ultrapure water (n=3). Other conditions were the same as in Example 1. Table 2 shows the results.

As a result, the Brix value during low-temperature leaching increased over time and became equivalent to that of the comparative example 30 minutes after the start of leaching. Therefore, it was found that the shortest leaching time in the leaching process of the present invention should be 30 minutes.

The contents of furocoumarin (psoralen and bergapten) and the contents of DFA and rutin, which are anti-allergy components of fig tea, were measured when the leaching time in the leaching process was 30 minutes (0.1° C.). The results are shown in FIG.

As a result, the content of allergy-suppressing ingredients (DFA and rutin) in fig tea in this example was 90% or more, and the content of psoralen and bergapten was 57% and 25%, respectively, of those in Comparative Example. Therefore, if the leaching time in the leaching step of the present invention is set to at least 30 minutes, the content of the allergy-suppressing ingredient contained in the fig tea is equivalent to that of the comparative example, and the fig tea with reduced furocoumarin can be obtained. was taken.

[Example 4]
In this example, Toki tea leaves were used as the furocoumarin-containing food, and it was confirmed how the amount of furocoumarin elution changed by infusing the Toki tea leaves at a low temperature.

To 0.5 g of Toki tea leaves (roasted Yamato Toki leaf tea: manufactured by Pony no Sato Farm Co., Ltd.), 40 mL of ultrapure water (preliminarily warmed at 0.1 ° C.) was added and infused at 0.1 ° C. for 120 minutes. After that, the total volume was adjusted to 50 mL with ultrapure water. The furocoumarin (xanthotoxin and bergapten) content was determined by the method described in Example 1 (n=3). As a comparative example, the result of infusing Dong Gui tea under the same conditions as the comparative example described in Example 1 was used.

As a result, the furocoumarin content in this example was 40% xanthotoxin and 30% bergapten compared to the comparative example. Therefore, in the method for reducing furocoumarins of the present invention, it is possible to efficiently reduce the amount of furocoumarin elution (60% reduction in xanthotoxin and 70% reduction in bergapten) even when Toki tea leaves are used as a furocoumarin-containing food. It turned out that we could. Since the Brix value was not significantly different from that of the comparative example, it was considered that the other components at the time of low-temperature leaching in this example were equivalent to those of the comparative example.

INDUSTRIAL APPLICABILITY The present invention can be used in a method for reducing furocoumarins from a furocoumarins-containing food containing furocoumarins.

Claims (3)

A method for reducing furocoumarins, comprising a leaching step of leaching fig tea leaves or toki tea leaves, which are furocoumarin-containing foods containing furocoumarins, with water at 0.1 to 4°C. The method for reducing furocoumarins according to claim 1, wherein the leaching time of the leaching step is 30 to 180 minutes. 3. The method for reducing furocoumarins according to claim 1 or 2, wherein said furocoumarins contain at least one of psoralen, bergapten and xanthotoxin .

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