JPH03181496A - Substance having action capable of suppressing formation of cholesterol gallstone and drink and food using same substance - Google Patents

Abstract

PURPOSE:To obtain the title substance obtained as an acid insoluble fraction containing lignin of phenolic high polymer compound extracted from a wooden material as a main ingredient and capable of continuously adding at relatively large amounts without impairing food characteristics. CONSTITUTION:The aimed substance obtained as an acid insoluble fraction containing lignin of phenolic high polymer compound extracted from a wooden material as a main ingredient. Furthermore, cacao or other plant body is directly used as a raw material or material obtained by subjecting the cacao or other plant body to physical treatment such as pulverizing, chemical treatment such as various kind of solvent extractions or biochemical treatment such as fermentation is used as a raw material and 40-98% concentrated sulfuric acid is added to the above-mentioned raw material at an amount of 2-10 times by vol. to hydrolyze the raw material and the hydrolyzate is filtered and cleaned to provide the aimed substance as the residue. The aimed substance has preferably physicochemical characteristics such as >=200 molecular weight, <=1% sugar content, 1.5-5.5% nitrogen amount, <=10% fat content, <=10% ash content and 5-40% methoxy group number.

Description

Detailed Description of the Invention [Field of Industrial Application] The present invention relates to a substance having an inhibitory effect on cholesterol gallstone formation and a food or drink using the same, and more specifically relates to cacao (endosperm, rind, and cocoa processed from them). (including powders) or other plant bodies (wood pulp, wood flour, straw, rice husks, bran, pagus, etc.), or prepared from these materials after physicochemical treatment or biochemical pretreatment. The present invention relates to a substance having an inhibitory effect on cholesterol gallstone formation and a food or drink using the same.

[Conventional technology] Stones occurring in various organs have become a problem in recent years.

Among them, gallstones, which occur most often in the gallbladder, are stones formed when bile components precipitate during excretion into the duodenum via the hepatobiliary duct, cystic duct, and common bile duct. Currently, among middle-aged and elderly Japanese, one in 20 men and one in 10 women have gallstones. Before World War II, pigment stones accounted for the majority, but with the westernization of the diet, pigment stones have been decreasing, and in their place cholesterol gallstones are rapidly increasing. It is thought that this number will increase further in the future.

Treatment methods for gallstones are broadly divided into medical and surgical methods. Internal medicines include choleretic agents (bile acids, curcuma drugs, synthetic substances, etc.) and choleretic agents (
Calcium sulfate, artificial calcas spring tM> are used,
In addition, chenodeoxycholic acid and ursodeoxycholic acid are used as gallstone dissolving agents, but these are only adjunctive therapies at this stage.

Surgical treatment methods also have problems, such as the possibility of complications and the difficulty in determining the timing of surgery. For this reason, research is currently being conducted on both treatment and prevention.

Considering that gallstones are formed by supersaturation of cholesterol, the best way to prevent gallstones is to avoid supersaturation of cholesterol, that is, to prevent cholesterol levels from increasing.To do this, it is necessary to reduce dietary cholesterol. However, there are some aspects that are quite difficult due to the current food differentiation and food styles. Therefore, it would be better to use food ingredients that have a cholesterol-lowering effect.

Food ingredients that lower cholesterol include unsaturated fatty acids (N-6 series) in vegetable oil, unsaturated fatty acids (N-3 series, EPA and DMA) in fish oil, taurine contained in seafood, and pectin. The LG of the present invention is a phenolic polymer substance (mainly composed of lignin) that is difficult to dissolve in water, and is similar to pectin and alginic acid in terms of being a polymer compound. However, compared to LG, they have higher hygroscopicity and are more viscous when dissolved in water, so it has been difficult to add them in large quantities as food ingredients from the standpoint of food stability.

In other words, polymer compounds such as pectin and alginic acid are highly hygroscopic and have viscosity when dissolved in water.
It is difficult to add large amounts of taurine as a food material in terms of food stability, and natural taurine is expensive, and unsaturated fatty acids have high calories. For this reason, there has been a long-awaited development of particularly polymeric materials that can be added in relatively large amounts without impairing the properties of foods.

[Problem to be solved by the invention] This time, we have discovered that cocoa (including endosperm, husk, and cocoa powder made from these) or other plant bodies (wood pulp, wood flour, straw, rice husks, bran, pagus, etc.) As a result of research on the components of the phenolic polymer fraction (hereinafter referred to as LG) whose main component is lignin, we found that the sulfuric acid hydrolysis residue (LGI), which is an acid-insoluble fraction, and the alkali extraction fraction (LG2) ) was found to have an inhibitory effect on cholesterol gallstone formation.

Therefore, the present invention can be used directly from cacao (including endosperm, husk, and cocoa powders processed from these) or other plant bodies (wood pulp, wood flour, straw, rice husks, bran, pagasu, etc.) or by physically adding them to these. Substances that have an inhibitory effect on cholesterol gallstone formation prepared from chemically or biochemically processed substances, and foods and drinks that have an inhibitory effect on cholesterol gallstone formation using the same, but do not impair the characteristics of the food and are compared. The purpose of the present invention is to provide a substance that can be added to a large amount of food and a food or drink using the substance.

[Means for Solving the Problems] According to the present invention, the inhibitory effect on cholesterol gallstone formation is obtained as an acid-insoluble fraction containing lignin as a main component of a phenolic polymer compound extracted from a wood-based material. A substance having the following is provided.

Further, according to the present invention, a substance having a cholesterol gallstone formation inhibiting effect that is mainly composed of lignin, a phenolic polymer compound, and which is a substance that has a cholesterol gallstone formation inhibiting effect and that is Plant bodies (wood pulp, wood flour, straw, rice husks, bran, pagasu, etc.) can be used as raw materials, or they can be crushed,
Physical treatments such as grinding, heating, steaming or blasting; chemical treatments such as extraction with various solvents (hexane, acetone, ethanol, etc.); or biochemical treatments such as fermentation or enzymatic (protease, amylase, etc.) treatments. This raw material is treated with sulfuric acid with a concentration of 40 to 98% in 2 to 10 times the volume to hydrolyze it, and is obtained as a residue after filtration and washing. Provided is an LGI substance characterized by exhibiting the following characteristics: Molecular weight: 200 or more, Sugar content: 1% or less, Nitrogen content: 1.5 to 5.5%, Fat content = 10% or less, Ash content: 10% Below, number of methoxyl groups: 5 to 40%.

Note that the values for sugar content, crude protein, fat content, and ash content are based on general analysis.

Further, according to the present invention, there is provided a food or drink having a cholesterol gallstone formation inhibiting effect, which is characterized by containing the above-mentioned LGI substance as an active ingredient by adding it during the production of ordinary foods.

Further, according to the present invention, a substance having a cholesterol gallstone formation inhibiting effect that is mainly composed of lignin, a phenolic polymer compound, and which is a substance that has a cholesterol gallstone formation inhibiting effect and that is Plant bodies (wood pulp, wood flour, straw, rice husks, bran, pagasu, etc.) can be used as raw materials, or they can be crushed,
Physical treatments such as grinding, heating, steaming or blasting; chemical treatments such as extraction with various solvents (hexane, acetone, ethanol, etc.); or biochemical treatments such as fermentation or enzymatic (protease, amylase, etc.) treatments. Add 10 to 50 times the volume of sodium hydroxide or potassium hydroxide at a concentration of 0.1 to 2.0% to this raw material, and extract for 30 minutes or more at room temperature or while heating. , the extract was neutralized with hydrochloric acid to a pH of 7 or below to form a precipitate, which was then taken out by means such as centrifugation or filtration and washed with distilled water to obtain a precipitate, which had the following physicochemical properties. Provided is an LG2 substance characterized by: molecular weight = 200 or more, sugar content = 1% or less, nitrogen content = 1.5-5.5%, fat content = 10% or less, ash content: 10% or less, methoxyl Radix = 5-40%.

Note that the values for sugar content, crude protein, fat content, and ash content are based on general analysis.

Further, according to the present invention, there is provided a food or drink having a cholesterol gallstone formation inhibiting effect, which is characterized by containing the above-mentioned LG2 substance as an active ingredient by adding it during the production of ordinary foods.

[Operation] LGI and LG2 according to the present invention are both acid-insoluble fractions extracted from wood-based materials, and have the common property of having lignin, a phenolic polymer compound, as a main component. can be collectively called.

Cholesterol plays important roles in the body, such as being a material for hormones and forming biological membranes, and is not a useless evil in itself.However, in modern diets, we are eating too much cholesterol. has become a problem.

However, in preventing cholesterol gallstones, it is not enough to simply reduce blood cholesterol; the balance with phospholipids must also be considered as an important factor. Furthermore, it is considered desirable to search for effective substances from natural substances that can be ingested on a daily basis and are less likely to cause side effects, rather than drugs that may have side effects.

The main component of LG disclosed in the present invention is generally called lignin, which is a polymer type phenolic substance that is difficult to dissolve in water.

In terms of polymer compounds, they are similar to pectin and alginic acid, but they have higher hygroscopicity than LG and have viscosity when dissolved in water, so adding them in large quantities as food ingredients is important for food stability. It is difficult from a sexual perspective.

Lignin, which is the main component of LG disclosed by the present invention, is a type of dietary fiber that is abundantly contained in cocoa powder, dried daikon radish, chocolate, etc. It is difficult to absorb and does not become energy, so it is a food material that can be expected to have a diet effect. It is. Since these ingredients are natural food materials, there is no limit to the amount they can be added, and since they are not absorbed, there are no side effects.

When adding pectin and alginic acid to food, their physical properties change easily due to their hygroscopicity and viscosity, making it difficult to use in large quantities due to food stability.Taurine, a natural product, is expensive. Unsaturated fatty acids have the disadvantage of being high in calories. Regarding these points, the LG according to the present invention has no problems at all and can be said to be superior to other materials.

Additionally, cacao husk, in particular, is produced in large quantities as a by-product during chocolate production, and currently most of it is discarded. Tapas is the pomace of sugarcane, which is usually discarded even if it is made into straw or rice husks. Extracting effective substances such as LG from these and applying them to foods is considered to be extremely superior in terms of cost and effective use of resources.

[Effects of the Invention] According to the present invention, cacao (including endosperm, husk, and cocoa powder obtained by processing them) or other plant materials such as wood pulp, wood flour, straw, rice husks, bran, pagasu, etc. Substances that have an inhibitory effect on cholesterol gallstone formation, prepared as they are or after physicochemical treatment or biochemical treatment, and foods and drinks that have an inhibitory effect on cholesterol gallstone formation using the same, and the characteristics of the food. Provided are substances that damage the skin and can be added in relatively large amounts, and foods and drinks using the same.

[Examples] The present invention will be explained in more detail with reference to Examples below, but the present invention is not limited only to the following Examples.

Method 11 (LGI Preparation J) 300111 t of a chloroform:methanol (2:1) mixed solution was added to 30 g of birch wood flour, and the mixture was stirred for 1 hour to obtain defatted birch wood flour. 60 volumes of 72% sulfuric acid was added thereto, and the mixture was reacted for 2 hours with occasional stirring. Another 5000n+
1 of water was added and heated under reflux for 4 hours. After filtering and washing, it was dried to obtain about 12 g of LGI.

The physicochemical properties of the obtained LGI are as described above.

12 LGI;. ) 50 On + I for 50 g of cacao husk (cocoa bean husk)
of hexane was added and stirred for 1 hour to obtain defatted cacao husk. 1000 Ill of 30% sulfuric acid was added thereto, heated under reflux for 1 hour, filtered, washed until the filtrate became neutral, and then lyophilized to obtain 10 g of LGI.

The physicochemical properties of the obtained LGI are as described above.

500 II ether was added to 50 g of 0°J cocoa powder of LG2, stirred for 1 hour, and the ether was removed by filtration to obtain defatted cocoa powder. A 1% aqueous sodium hydroxide solution was added thereto, and extraction was performed at 80°C for 1 hour. The extract was centrifuged to remove solids, adjusted to pH 5, further centrifuged, and the precipitate was dried in an oven at 50°C.
2g of LG2 was obtained.

The physicochemical properties of the obtained LG2 are as described above.

Example 4 (Experimental example) ICR mice (5 appropriate ages, 15 mice per group) were pre-fed and fed semi-synthetic feed containing 0.5% cholesterol and 0.25% sodium cholate (as a control group, cholesterol and A diet group containing no sodium cholate was provided for 5 weeks. Approximately 3% LG prepared from a sample according to the regulations was added to the experimental group (sucrose in the control diet was replaced). After rearing, the animals were decapitated and the gallbladders were removed and visually observed to determine the presence or absence of gallstones. confirmed.

The results of the presence or absence of gallstone formation are shown below.

Oitobu & Sat! No cholesterol added 0715 animals O% cholesterol loaded group 15/15 animals 100% cacao LGI addition group 10/15 animals 66% cacao LG2 addition group
13/15 head 869C wood LG addition group 9/
15 animals 60% Pagus LG addition group 8/15 animals
The results of 53% or more indicate that cholesterol gallstone formation was suppressed by adding various LGs.

Example 5 Application to food and drink) The raw materials were blended according to the following recipe, and LGI was prepared according to the following procedure.
Additive chocolate was produced.

Cocoa mass 15% powder @ 39% Cocoa butter 18% Whole milk powder 20% Skim milk powder 5% Lecithin 0.3% Flavoring 0.1% LGI 3.0% Mixer of cocoa butter and part of lecithin with raw materials other than fragrance The mixture was mixed while checking the viscosity. Next, these were rolled so that the particle size was 40 μm or less. Cocoa butter, the remainder of lecithin, and a flavoring agent were added thereto, and conching was performed to prepare chocolate dough. After controlling the temperature, this was poured into a mold and solidified to produce a chocolate bar.

Example 6 (Response to food) LG2-added chocolate I was produced by mixing raw materials according to the following recipe and following the same procedure as in Example 5.

Cocoa mass 15% Powdered sugar 39% Cocoa butter 18% Whole milk powder 20% Skim milk powder 5% Lecithin 0.3% Flavoring (1.1% LG2 3.0% Note 1 u tag 1) Mix raw materials according to the following recipe and carry out A pectin-added chocolate was produced using the same procedure as in Example 5.

Cocoa mass 15% Powdered sugar 39% Cocoa butter 18% Whole milk powder 20% Skim milk powder 5% Lecithin 0.3% Flavoring 0.1% Pectin 3. O? 1. Raw materials were blended according to the following recipe, and EPA-added chocolate was produced in the same manner as in Example 5.

Cocoa mass 15% Powdered sugar 41% Cocoa butter 18% Whole milk powder 20% Skimmed milk powder 5% Lecithin 0.3% Flavoring 0.1% BPA 1.0% Raw materials are blended according to Hoshikasa Danji's recipe, Normal chocolate was manufactured by the same procedure as in Example 5.

Cocoa mass 15% Powdered sugar 42% Cocoa butter 18% Whole milk powder 20% Skim milk powder 5% Lecithin 0.5% Flavor 0.1% Five types of chocolate produced as described above were sampled.

In the case of a bar of chocolate weighing 100 g, when comparing LG-added chocolate, pectin-added chocolate, and normal chocolate, LG-added chocolate and pectin-added chocolate have a lower weight than normal chocolate.
It is possible to ingest about 3 g more dietary fiber.

Therefore, LG-added chocolate and pectin-added chocolate can have the effect of inhibiting cholesterol gallstone formation due to the action of dietary fiber.

However, the pectin-added chocolate had a high viscosity due to the influence of pectin, which made it difficult to melt in the mouth. On the other hand, the LG-added chocolate according to the present invention exhibited a good taste comparable to that of normal chocolate.

The EPA-added chocolate had a strong fishy odor, probably because it used crude EPA, and the original chocolate aroma was hidden, making it less palatable.

Example 7 (Response to) Blend the raw materials according to the following recipe, and use the following procedure to
Added ring donuts were produced.

Flour 31.2% Sugar 6.0% Shortening 1.0% Margarine 2.0% Milk powder 2.5% Eggs 30% Water 20% Yeast 2.0% Salt 0.4% Yeast food 0.2% Emulsifier 0. 1% Leavening agent 1.5% Flavor 0.1% LGI 3% Salt, sugar, fats and oils, yeast, dairy products, eggs, and water were added to the flour and mixed to prepare a dough. At this time, yeast food, emulsifiers, leavening agents, and flavoring agents were added to help fermentation.

The dough was then thoroughly fermented, divided and shaped into rings. The product was then subjected to final fermentation and fried in a fryer.

8 Application to Food) Raw materials were blended according to the following formulation, and LG2-added ring donuts were produced in the same manner as in Example 7.

Flour 31.2% Sugar 6.0% Shortening 1.0% Margarine 2.0% Milk powder 2.5% Eggs 30% Water
20% Yeast 2.0% Salt 0.4% Yeast food 0.2% Emulsifier 0゜1% Expanding agent 1.5% Flavoring 0.1% LG2 3% L-shaped dish 1 Mix the raw materials according to the following recipe. A pectin-added ring donut was produced by the same procedure as in Example 7.

Flour 31.2% Sand! 6.0% Shortening 1.0% Margarine 2.0% Milk powder 2.5% Eggs 30% Water
20% Yeast 2.0% Salt 0.4% Yeast food 0.2% Emulsifier 0.1% Expanding agent 1.5% Flavoring 0.1% Pectin 3.0% Sho Ichi [Ingredients are mixed according to the following recipe] Then, an EPA-added ring donut was produced by the same procedure as in Example 7.

Flour 34.2% Sugar 6.0% Shortening 0.5% Margarine 1.5% Milk powder 265% Eggs 30% Water
20% Yeast 2.0% Salt 0.4% Yeast food 0.2% Emulsifier 0.1% Expanding agent 1.5% Flavoring 0.1% BPA 1.0% Egasa plate i Raw materials according to the following recipe were mixed, and normal ring donuts were manufactured by the same procedure as in Example 7.

Flour 34.2% Sugar 6.05! ≦ Shortening 1.0% Margarine 2.0% Milk powder 2.5% Eggs 30% Water
20% yeast 2.0% salt 0.4% yeast food 0.2% emulsifier 0.1% leavening agent 1.5% flavoring 0.1% Five types of ring donuts produced as described above were sampled. Ta.

In the case of two ring donuts weighing 100g, comparing LG-added ring donuts, pectin-added ring donuts, and normal ring donuts, the LG-added ring donuts and pectin-added ring donuts consume about 3 g more dietary fiber than the normal ring donuts. Is possible. Therefore, in the LG-added ring donut and the pectin-added ring donut, the effect of inhibiting cholesterol gallstone formation due to the action of dietary fiber can be obtained.

However, pectin-added ring donuts have problems such as increased viscosity of the ring donut dough due to the influence of pectin, insufficient fermentation, and moisture absorption during storage. On the other hand, the LG-added ring donut according to the present invention had a good taste comparable to that of the normal ring donut.

BPA-added ring donuts had a strong fishy odor, probably because they used crude EPA, and the original aroma of ring donuts was hidden, making them extremely unpalatable.

Claims (5)

[Claims] (1) A substance having an inhibitory effect on cholesterol gallstone formation, which is obtained as an acid-insoluble fraction containing lignin as a main component of a phenolic polymer compound extracted from a wood-based material. (2) A substance that has the effect of inhibiting cholesterol gallstone formation, which is mainly composed of lignin, a phenolic polymer compound, and is made of cacao (including endosperm, husk, and cocoa powders processed from these) or other plant bodies (wood). Pulp, wood flour, straw, rice husks, bran, pagasu, etc.) are used as raw materials, or they are subjected to physical treatments such as crushing, grinding, heating, steaming or explosion, and various solvents (hexane, acetone, etc.). The raw material is a raw material that has undergone chemical treatment such as extraction with ethanol, etc.) or biochemical treatment such as fermentation or enzyme treatment (protease, amylase, etc.), and sulfuric acid with a concentration of 40 to 98% is added to this raw material. LG1 substance is obtained as a residue by adding 2 to 10 times the volume, hydrolyzing, filtering, and washing, and is characterized by exhibiting the following physicochemical properties: Molecular weight: 200 or more, Sugar content: 1% Below, nitrogen content: 1.5-5.5%, fat content: 10% or less, ash content: 10% or less, methoxyl group number: 5-40%. (3) A food or drink having a cholesterol gallstone formation inhibiting effect, which contains the LG1 substance according to claim 2 as an active ingredient by adding it during the production of ordinary foods. (4) A substance that has a cholesterol gallstone formation inhibiting effect and is mainly composed of lignin, a phenolic polymer compound, which is made of cacao (including endosperm, rind, and cocoa powders processed from these) or other plant bodies (wood). Pulp, wood flour, straw, rice husks, bran, pagasu, etc.) are used as raw materials, or they are subjected to physical treatments such as crushing, grinding, heating, steaming or explosion, and various solvents (hexane, acetone, etc.). The raw material is a raw material that has undergone chemical treatment such as extraction with ethanol, etc., or biochemical treatment such as fermentation or enzyme treatment (protease, amylase, etc.), and 0.1 to 2.0% of Add 10 to 50 times the volume of concentrated sodium hydroxide or potassium hydroxide, perform extraction at room temperature or while heating for 30 minutes or more, neutralize the extract with hydrochloric acid to pH 7 or less to form a precipitate, and then centrifuge or LG2 substance is obtained as a precipitate by removing it by means such as filtration and washing with distilled water, and is characterized by exhibiting the following physicochemical properties: Molecular weight: 200 or more, Sugar content: 1% or less, Nitrogen content : 1.5-5.5%, fat content: 10% or less, ash content: 10% or less, methoxyl group number: 5-40%. (5) A food or drink having a cholesterol gallstone formation inhibiting effect, which contains the LG2 substance according to claim 4 as an active ingredient by adding it during the production of ordinary foods.