JP7397597B2 - Composition for suppressing uremic toxin production - Google Patents

Description

The present invention relates to a composition for suppressing uremic toxin production, and more particularly to a composition for suppressing uremic toxin production that is particularly effective in suppressing the production of urinary indoxyl sulfate.

Since ancient times, chestnuts have been known as a healthy food and have been used in medicinal dishes. For example, it is known that eating chestnuts regulates the condition of the whole body, thereby suppressing aging caused by illness and internal organ fatigue (see, for example, Non-Patent Document 1). It is also said that chewing raw chestnuts with shibu is effective against fish poisoning, that decoction of 20 grams of chestnuts a day is effective against decreased energy and kidney disease, and that eating chestnuts is effective against diarrhea. It is known to be effective against irritability and irritability (for example, see Non-Patent Document 2). However, the inhibitory effect on uremic toxin production was not known.

On the other hand, the present inventors have developed cooked chestnuts, which are processed chestnuts mainly containing chestnut ingredients, by applying moisture to the surface of peeled chestnuts that have been baked and peeled, and then storing them in a container, sealing it, and heat-sterilizing it. has been proposed (for example, see Patent Document 1). However, there is no mention or suggestion of the functionality of the cooked chestnuts or the inhibitory effect on uremic toxin production in urine.

Supervised by Liu Kage, “First Chinese Medicine for Women”, Ikeda Shoten Co., Ltd., February 25, 2005, p136 Takeshi Higashi, Shigekiyo Otake, and Kotaro Murakami, “Practical Knowledge of Folk Medicine,” Toyo Keizai Inc., May 20, 1988, 3rd printing, p.45

Japanese Patent Application Publication No. 2001-204381

The present invention has been made in view of the above circumstances, and its purpose is to provide a composition that suppresses the production of uremic toxins, and more specifically, a composition that is particularly effective in suppressing the production of urinary indoxyl sulfate. An object of the present invention is to provide a composition for suppressing uremic toxin production.

The present invention achieves the above object with a composition for suppressing uremic toxin production, which is characterized by containing a chestnut component.

Preferably, the uremic toxin is indoxyl sulfate. More preferably, the chestnut component is a cooked chestnut. More preferably, the cooked chestnuts are cooked chestnuts packed in a sealed container and heat sterilized.

Moreover, desirably, 35g or more is ingested per day. More preferably, 35g or more per day is continuously ingested for 14 days or more. More preferably, the composition is for suppressing uremic toxin production for humans who defecate 3 or 4 days per week.

That is, the present inventors focused on indoxyl sulfate in urine in order to explore the functionality of chestnut processed food itself, which is mainly composed of chestnut components. Indoxyl sulfate is a tryptophan metabolite derived from dietary protein, and is known as a uremic toxin that is harmful to the body. As a result of intensive investigation using cooked chestnuts as a processed chestnut food, we surprisingly found that when subjects with a slight tendency to constipation who had 3 to 4 bowel movements per week ingested the cooked chestnuts, the amount in their urine was lower than that before ingestion. The inventors of the present invention have discovered that the indoxyl sulfate level of the human body can be significantly reduced, and the production of uremic toxins that have an adverse effect on the body can be suppressed.

According to the composition of the present invention, production of uremic toxins can be suppressed. It is particularly effective in reducing indoxyl sulfate levels in urine.

FIG. 3 is a diagram showing changes in urinary indoxyl sulfate levels before and after ingestion of Group I. FIG. 3 is a diagram showing changes in urinary indoxyl sulfate levels before and after ingestion in Group II. FIG. 3 is a diagram showing changes in urinary indoxyl sulfate levels before and after ingestion in Groups I and II.

The present invention will be explained in detail.

The composition for suppressing uremic toxin production of the present invention contains a chestnut component. The composition of the present invention can suppress the production of uremic toxins by containing a chestnut component. The composition refers to a chestnut processed food containing mainly chestnut ingredients, and the variety and size of chestnuts used as raw materials for the chestnut ingredients are not particularly limited, and may be appropriately selected from commonly used ones. Bye. For example, chestnut varieties include Japanese chestnuts (Tanzawa chestnuts, Rihei chestnuts, Tsukuba chestnuts, Ginyori chestnuts, Kunimi chestnuts, Kishimi chestnuts, etc.), Chinese chestnuts (Tianjin chestnuts, Dandong chestnuts, etc.), European chestnuts, American chestnuts, Examples include Korean chestnuts and Australian chestnuts.

The first form of the composition includes raw chestnuts with skins and cooked chestnuts that have been heated and peeled. It is not particularly limited as long as it has been heated and peeled, and the processing order does not matter.

The heating cooking mentioned above includes baking, steaming, boiling, etc., and may be used alone or in combination. The above-mentioned peeling process is to remove the dark skin and astringent skin, and is performed manually or by machine. For example, raw chestnuts with skin are cooked (e.g., baked) and then peeled; chestnuts with skin are peeled first and then cooked (e.g., steamed); or chestnuts with skin are boiled and then roasted. Examples include peeling off the skin after washing. The processing conditions may be set as appropriate depending on the processing equipment specifications and processing amount, and the firing conditions include, for example, firing in a rotary firing pot at 150 to 250° C. for 5 to 20 minutes. Note that the above-mentioned chestnut with skin refers to a chestnut that has been removed from the burr, and consists of the outer layer, the astringent skin, and the chestnut pulp in order from the outer layer.

The second form of the composition includes a cooked chestnut prepared by applying an appropriately selected auxiliary raw material to the surface of the cooked chestnut of the first form to the extent that it does not impair the object of the present invention. Applying the auxiliary raw material to the surface allows the effects of the present invention to be well exhibited while imparting the desired flavor and storage stability so as not to elute the chestnut components contained in the chestnuts. preferable.

Examples of the above-mentioned auxiliary raw materials include carbohydrate sweeteners (oligosaccharides such as sucrose, reducing sugars such as xylose and glucose, non-reducing oligosaccharides such as trehalose, sugar alcohols, powdered starch syrup, dextrin, etc.), highly sweetened sweeteners (sucralose, acesulfame K, etc.), water-soluble polysaccharides (polysaccharides derived from plants or microorganisms, such as gum arabic, xanthan gum, guar gum, gellan gum, tamarind sea gum, agar, etc.), derived proteins (derived from natural proteins) Generated non-natural proteins such as gelatin, proteose, peptone, etc.), fibrous proteins (keratin, collagen, fibroin, etc.), amino acids (glycine, alanine, ornithine, citrulline, glutamine, etc.), oils and fats, dairy products, and stabilizers. , emulsifiers, fragrances, pigments, flavor ingredients, various nutrients, etc. These may be used alone or in combination.

Examples of the surface application method include a method in which an aqueous solution containing the above-mentioned auxiliary raw materials is prepared and immersed, spray coating, a method using a rotary pot, a constant temperature and high humidity machine, a chamber, and the like. Another example is a method in which water is applied using an aqueous solution containing no auxiliary raw materials using a similar surface application method. In addition, in the present invention, methods such as sugar pickling treatment or long-time soaking that cause chestnut components contained in chestnuts to be eluted are not adopted.

As a third form of the composition, the cooked chestnuts of the first or second form are housed in a container, sealed, and then heat sterilized to produce heat sterilized cooked chestnuts packed in a sealed container. In addition, when storing the cooked chestnuts in a container, it is preferable to replace the air in the container with an inert gas such as nitrogen or argon and then seal the container in order to prevent excessive browning of the surface structure of the cooked chestnuts.

The above-mentioned container is not limited to any heat-resistant packaging container that can accommodate cooked chestnuts, seal it, and heat sterilize it. Examples include cans, bottles, and synthetic resin bags such as pouches. It will be done.

As the heat sterilization mentioned above, it is desirable to perform retort sterilization (heat and pressure sterilization) from the viewpoint of long-term storage and quality maintenance. Further, retort sterilization is preferably carried out at 115 to 125° C., 1.7 to 2.5 kg/cm ² for 20 to 60 minutes, in that the cooked chestnuts can be sterilized while maintaining their shape.

In addition, as the above-mentioned first to third forms of cooked chestnuts, specifically, JP-A No. 2001-204381, JP-A No. 2000-125800, JP-A No. 2003-203, and JP-A No. 2008-73021 are used. Examples include cooked chestnuts described in Japanese Patent Application Publication No. 2008-73022, International Publication No. 2010/95702, and Japanese Patent Application Publication No. 2014-168459.

Next, the above-mentioned uremic toxin refers to a uremic toxin present in urine, and includes, for example, indoxyl sulfate, hippuric acid, phenylacetyl L-glutamine, and the like. Among these, indoxyl sulfate is suitable because it can be used as an indicator of the state of the intestinal environment from urine.

In the present invention, the above-mentioned indoxyl sulfate is calculated as the indoxyl sulfate value in urine (unit: μg/mg·Cre). The urinary indoxyl sulfate level refers to the daily excretion amount of creatinine, which is determined by measuring the urinary indoxyl sulfate concentration and urinary creatinine concentration using a commonly known measurement kit or coloring method. is 1g, and is corrected for creatinine using the following formula 1.

Next, the intake of the composition for suppressing uremic toxin production of the present invention is determined appropriately depending on the symptoms, gender, age, etc. of the person taking the intake, but for example, the intake of the composition of the present invention as a chestnut component is at least It is preferable to ingest 35g or more in terms of the effect of suppressing uremic toxin production. Note that the total amount of intake per day may be 35 g or more, and the number of intakes may be divided into one time or multiple times.

More preferably, it is desirable to continuously ingest the above composition for 14 days or more in terms of the effect of suppressing uremic toxin production.

More desirably, it is preferable to target people who have a slight tendency to constipation, for example, those who defecate 3 or 4 days per week, since the production of uremic toxins is significantly suppressed.

In addition, since the composition for suppressing uremic toxin production of the present invention contains chestnut components and is a chestnut processed food mainly composed of chestnut components, it can be taken as a snack when you are feeling hungry. It is suitable because it is easy to take continuously.

As the composition for suppressing uremic toxin production of the present invention, for example, cooked chestnuts are prepared as follows.

First, raw chestnuts with skin are washed with water to remove floating chestnuts (rotten chestnuts and worm-eaten chestnuts) and foreign objects. Then, cooked chestnuts are prepared from the raw chestnuts with skin (first form). Alternatively, if necessary, an auxiliary raw material is applied to the surface of the cooked chestnut (second form). Preferably, the cooked chestnuts or the cooked chestnuts whose surfaces are coated with the auxiliary raw material are stored in a container, sealed, and then heat sterilized to prepare heat sterilized cooked chestnuts in a sealed container (third form).

Next, the present invention will be specifically explained based on Examples, but the present invention is not limited to the Examples below.

<Example 1>
<Preparation of heat-sterilized cooked chestnuts in a sealed container>
Heat-sterilized cooked chestnuts packed in a sealed container were prepared as a composition for suppressing uremic toxin production. First, raw Tianjin chestnuts with skin from China were washed with water to remove floating chestnuts (rotten chestnuts and worm-eaten chestnuts) and foreign objects. The chestnuts with their skins were baked in a rotary baking pot at 200°C for 10 minutes. After cooling naturally (surface temperature approximately 50° C.), the skin and astringent skin were manually peeled off at the same time to prepare cooked chestnuts. Next, the surface of the cooked chestnut was washed with water and then drained. Thereafter, 6 to 8 cooked chestnuts were placed in a heat-resistant aluminum pouch, the air inside the aluminum pouch was replaced with nitrogen, and the pouch was sealed. Next, the chestnuts were heat sterilized at 121° C. for 30 minutes in a retort machine to obtain heat sterilized cooked chestnuts in a sealed container (35 to 45 g/bag).

<Test method>
Forty-five female subjects aged 30 to under 50 were divided into two groups (Group I, Group II), and each group was allowed to consume the heat-sterilized cooked chestnuts in a sealed container of Example 1 every day for 14 days. did. Group I (22 people) took one bag (35-45g) a day, and Group II (23 people) took two bags (70-90g) a day, with no limit to the number of times they could take it a day. . In addition, the subjects recorded the number of defecations for one week before intake and for two weeks during intake. Furthermore, the urinary indoxyl sulfate concentration and urinary creatinine concentration were measured before ingestion and after 14 days of ingestion.

<Analysis method>
The urinary indoxyl sulfate value was calculated from the measured value using the above-mentioned formula 1. Table 1 and Figures 1 to 3 show the urinary indoxyl sulfate levels (mean ± standard deviation (SD)) of subjects who had defecation days 3 to 4 days and 5 days or more in the week before intake (Group I, Group II, and the sum of Groups I and II). In addition, since there was no interaction between Group I and Group II regarding the intake amount and measurement timing in Example 1, the total of Groups I and II was also analyzed. In addition, comparisons before and after intake were evaluated using Wilcoxon signed-rank test.

<Results>
As a result, by ingesting the heat-sterilized cooked chestnuts in a sealed container, which is the composition for suppressing uremic toxin production of the present invention, the number of defecation days per week was 3 to 4, and For the total group II, the urinary indoxyl sulfate levels after ingestion were significantly reduced. In addition, in Group II, there was a tendency for the urinary indoxyl sulfate level to decrease in all subjects who had a total of 5 or more defecation days per week in Groups I and II. Therefore, the composition for inhibiting uremic toxin production of the present invention exhibited an inhibitory effect on uremic toxin production, and was particularly effective for humans who tend to be slightly constipated.

Claims (4)

A composition for suppressing urinary indoxyl sulfate production, which contains as an active ingredient heat-sterilized cooked chestnuts in a sealed container prepared through the following process.
(1) A process of baking chestnuts with skins at 150-250℃ for 5-20 minutes (2) A process of peeling the baked chestnuts (3) Storing the peeled chestnuts in a container, sealing it, and heating it at 115-125℃ for 20-20 minutes. Retort sterilization process for 60 minutes The composition for suppressing urinary indoxyl sulfate production according to claim 1, which is ingested in an amount of 35 g or more per day. The composition for suppressing urinary indoxyl sulfate production according to claim 1 or 2, which is continuously ingested in an amount of 35 g or more per day for 14 days or more. 4. The composition for suppressing urinary indoxyl sulfate production according to any one of claims 1 to 3, for use in humans who have 3 or 4 defecation days per week.

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