JPH02290812A - Antiallergic fat and oil composition - Google Patents

Abstract

PURPOSE:To obtain an antiallergic fat and oil composition having extremely inhibitory action on allergy, orally administrable and comprising fats and oils containing a specific fatty acid as a constituent fatty acid and a tea extract as active ingredients. CONSTITUTION:Fats and oils containing a fatty acid selected from alpha-linolenic acid, eicosapentaenoic acid and docosahexaenoic acid as a constituent fatty acid are blended with a tea extract to give the objective substance. The objective substance contains >=20wt.% fatty acid and 0.02 to 2wt.% tea extract. The objective substance can be administered in capsule, tablet, emulsion, injection, etc., or may be administered in the form of food by blending the substance with a salad oil, margarine, etc. A does is 0.5 to 30g per adult daily. Fats and oils having high content of unsaturated fatty acid have poor stability. The tea extract is effective as an antioxidant for fats and oils containing highly unsaturated fatty acid and antiallergic properties are enhanced by addition of the tea extract.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to an anti-allergic oil and fat composition. [Prior Art] It is not clear whether the direct cause of the increase in the number of allergic patients is due solely to an increase in allergens such as mold and pollen, or whether it is due to an increase in the reactivity of living organisms. However, there is evidence that essential fatty acid balance is deeply related to allergic symptoms. Okuyama et al. have already reported that ingesting α-linolenic acid in the form of fats and oils as food has the effect of suppressing the production of leukotrienes, which cause allergic reactions (Okuyama et al. Prostaglandins. 36.3(
(1988) Similar effects are observed for L-eicosapentaenoic acid and docosahexaenoic acid. In animal experiments on α-linolenic acid, Okuyama et al. found that animals were given feed containing 3% by weight of α-linolenic acid (5% by weight of perilla oil), and found that the causative agent of allergic reactions was SRS is a type of leukotriene.
(slow reacting substance
) suppression of production has been confirmed. SRS is leukotriene C. , D4. It is a mixture of E., and its ability to contract bronchial muscles is ~1000 times more powerful than histamine or prostaglandin. However, according to the results of animal experiments, α-linolenic acid is present in considerable amounts, e.g.
There was a problem that no effect could be expected unless the drug was administered in weight percent. [Problems to be Solved by the Invention] In order to solve the above-mentioned problems, an object of the present invention is to provide an orally administrable anti-allergic fat and oil composition that exhibits anti-allergic properties in a relatively small amount and is made of natural products. That's true.

[Means to solve the problem]

The present invention is an anti-allergic oil composition characterized by containing as active ingredients an oil or fat containing a fatty acid selected from α-linolenic acid, eicosapentaenoic acid, and docosahexaenoic acid as a constituent fatty acid, and a tea extract. In the present invention, α-linolenic acid, eicosapentaenoic acid,
The main ingredient is fats and oils containing docosahexaenoic acid, and by adding tea extract that further strengthens these effects,
An anti-allergic oil and fat composition that is effective can be obtained with a much smaller amount than when alpha-linolenic acid or tea extract is used alone.

The fats and oils used in the present invention are fats and oils containing one or more fatty acids selected from α-linolenic acid, eicosabencitric acid, and docosahexaenoic acid as constituent fatty acids. There are no particular restrictions on the amounts of α-linolenic acid, eicosapentaenoic acid, and docosahexaenoic acid in these oils and fats, but those containing 20 weight percent or more of these fatty acids based on the total fatty acids are preferred from the viewpoint of anti-allergic effects. Further, the amount of other unsaturated fatty acids such as linoleic acid is preferably smaller than that of α-linolenic acid, eicosapentaenoic acid and docosahexaenoic acid. Examples of fats and oils containing α-linolenic acid include perilla oil, perilla oil, and linseed oil. Perilla oil is a vegetable oil obtained from seeds of a plant belonging to the Lamiaceae family, perilla oil from perilla seeds, and linseed oil from flax seeds by a known method such as an expression method or an organic solvent extraction method. Therefore, perilla oil, perilla oil or linseed oil are used as raw materials for these oil and fat compositions according to the present invention. Moreover, a mixed oil of perilla oil, perilla oil, or linseed oil with other edible oil, preferably vegetable oil, can also be used as a raw material.

Eicosapentaenoic acid and docosahexaenoic acid are also α-
It is an omega-3 fatty acid similar to linolenic acid and has similar effects, and a part or all of oils and fats containing these can be used in place of α-linolenic acid. Examples of fats and oils containing eicosabentaenoic acid and docosahexaenoic acid include fish oils such as sardine oil, saury oil, and herring oil, or their concentrates.

The tea extract used in the present invention is extracted with a solvent from tea confections, tea stems, etc. As the solvent, water, alcohol, acetone, hexane, etc. are all effective, but alcohol and acetone extracts are particularly preferred.

These tea extracts have the effect of enhancing the antiallergic effects of α-linolenic acid, eicosapentaenoic acid, docosahexaenoic acid, etc., and excellent effects can be obtained by using both of them in combination.

Oils and fats that contain large amounts of unsaturated acids such as α-linolenic acid, eicosabentaenoic acid, and docosahexaenoic acid have poor oxidation stability, but tea extract is also an excellent antioxidant for these oils and fats that contain highly unsaturated fatty acids. The addition of tea extract is also advantageous in this respect. Generally, the above-mentioned fats and oils are prevented from oxidizing by adding an antioxidant such as tocopherol, but even in this case, the anti-allergic properties are enhanced by adding a tea extract.

The most practical amount of tea extract added to fats and oils containing α-linolenic acid, eicosapentaenoic acid, and docosahexaenoic acid as constituent fatty acids is about 0.02 to 2% by weight, preferably about 0.05 to 2% by weight, Antiallergic effects can be obtained within this range.

The anti-allergic fat composition of the present invention is obtained by mixing a tea extract with an oil containing α-linolenic acid, eicosapentaenoic acid or docosahexaenoic acid. In this case, there is no problem in adding other ingredients. In particular, it is preferable to incorporate other antioxidants such as tocopherol in order to maintain the promoting effect of the tea extract.

The antiallergic fat composition of the present invention may be administered orally or by injection in the form of capsules, tablets, emulsions, etc., or may be administered in the form of food by mixing with salad oil, margarine, etc. The dosage is about 0.5~ per day for adults
It is 30g.

(Effects of the Invention) The antiallergic oil and fat composition of the present invention has a remarkable suppressive effect on allergies. That is, the present invention uses α-linolenic acid, eicosapentaenoic acid, or docosahexaenoic acid, which has a high antiallergic effect. By using tea extract in combination, the synergistic effect results in a significantly superior anti-allergy effect. For example, even if the content of α-linolenic acid is reduced to 1/3, the same effect can be achieved by adding tea extract. Excellent effects can be obtained.

〔Example〕

The present invention will be specifically explained below based on Examples. In the examples, % is weight %. Example 1 (Animal experiment) An animal experiment was conducted by raising a group of 10 SD female rats using the standard diet shown in Table 1. Here, assuming that the fat content in the standard diet in Table 1 is 5%, the three types of oils and fats shown in Table 2 are added (300 Pp of mixed tocopherol [manufactured by Eisai Co., Ltd.] is added as an antioxidant to each). and add 0.0% tea extract to each oil and fat.
Divide into test food groups given 5% added oil and fat composition, 1
After being reared for 2 months, the rats were dissected and the SRS activity produced by Ca-ionophora stimulation of polymorphonuclear leukocytes (PMN) from the rat peritoneum was measured. Measurement of SRS activity is described by Katagiri et al., Allergy, 35, 936. A bioassay using guinea pig ileum was performed according to the method described in 1986.

Table 1 Table 2 Fatty acid composition of test food group Table 3 shows the fatty acid composition of the given fats and oils. Table 3: Fatty acid composition of the oils and fats used (%) The tea confectionery extract extraction method used was as follows. 1kg of powdered tea extract (green tea crushed into 1-2 pieces)
Add 3 ft of acetone to the solution, soak overnight at room temperature, filter, remove acetone from the filtrate using a rotary evaporator, and air dry under reduced pressure. The results of the SRS activity measurement described above are shown in Figure 1. From the results shown in Figure 1, α-linolenic acid is triglyceride (
When ingested as perilla oil, etc.), it is found that SRS production is strongly suppressed. This result is the same as a previously known report, but it can be seen that by adding tea confectionery extract to this, the SRS production inhibiting effect of α-linolenic acid is significantly enhanced. The reason for this is not clear, but α−
Leukotriene C4 of linolenic acid. D4. It is presumed that the E4 biosynthesis inhibitory effect is further strengthened by the ingredients in the tea confectionery. Example 2 In Example 1, it was found that adding appropriate amounts of α-linolenic acid and tea confectionery extract to rat feed had a significant SRS production suppressing effect.
-An experiment was conducted to see to what extent lowering the contents of linolenic acid and tea confectionery extract would be practically effective.

(Animal experimentation) Exactly the same method as in the animal experiment of Example 1 was used.

However, the oil and fat composition in the test diet was divided into 5 groups as shown in Table 4, and animal experiments were conducted using SD female rats with 10 animals per group. The fat content of all test meals was 5%, and the reduction in perilla oil in groups h and i was adjusted to 5% by adding beef tallow, which contains almost no linoleic acid. As in Example 1, 300 ppn+ mixed tocopherols were added in advance to each fat and oil as an antioxidant. Table 5 shows the fatty acid composition of each test meal.

Figure 2 shows the results of dissection 12 months after the start of rearing on the test diet.

From the results in Figure 2, perilla oil 5% (α-linolenic acid 3%)
Although there is a tendency that 0.3% tea confectionery extract has a somewhat higher SRS production suppressing effect, the difference is small and there is no significant difference in either case. That is, it can be seen that even if the content of α-linolenic acid during rearing is lowered to 1.2%, adding 0.1% of tea confectionery extract can provide almost the same effect as 3% α-linolenic acid. In other words, it can be seen that α-linolenic acid and tea leaf extract have a synergistic effect regarding antiallergic effects.

[Brief explanation of the drawing]

Figures 1 and 2 are graphs showing the results of Examples. Agent Patent Attorney Sei Yanagihara Table 4 Fat and oil composition of test food groups Table 5 Fatty acid composition of each test food (%) Figure 1

Claims (1)

[Claims] (1) An anti-allergic oil or fat composition characterized by containing as active ingredients an oil or fat containing a fatty acid selected from α-linolenic acid, eicosapentaenoic acid and docosahexaenoic acid as a constituent fatty acid, and a tea extract.