JPH0479852A - Novel food using labiatae plant as raw material, preparation and use thereof - Google Patents

Novel food using labiatae plant as raw material, preparation and use thereof

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Publication number
JPH0479852A
JPH0479852A JP2195734A JP19573490A JPH0479852A JP H0479852 A JPH0479852 A JP H0479852A JP 2195734 A JP2195734 A JP 2195734A JP 19573490 A JP19573490 A JP 19573490A JP H0479852 A JPH0479852 A JP H0479852A
Authority
JP
Japan
Prior art keywords
leaves
organic solvent
extract
stems
ethanol
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP2195734A
Other languages
Japanese (ja)
Inventor
Kenichi Kosuna
小砂 憲一
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Individual
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Individual
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Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to JP2195734A priority Critical patent/JPH0479852A/en
Publication of JPH0479852A publication Critical patent/JPH0479852A/en
Pending legal-status Critical Current

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  • Medicines Containing Plant Substances (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

PURPOSE:To prepare the subject food useful for improving allergic diatheses by grinding the stems and leaves of a Labiatae plant, extracting the stems and leaves with an organic solvent, filtering the extract and subsequently distilling off the solvent under vacuum. CONSTITUTION:The stems and leaves of a Labiatae plant (e.g. Perilla frutescens Britton var. crispa Decne, Perilla frutescens discolor) and extracted with an organic solvent (preferably ethanol in 5 to 10 times the amount of the stems and leaves) at room temperature to 50 deg.C preferably for 1 to 4hr, followed by filtering the extract and vacuum-distilling off the organic solvent to prepare the objective food.

Description

【発明の詳細な説明】 産業上の利用分野 本発明はシソ科植物を原料とする新規な食品、その製造
方法および用途に関する。
DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a novel food made from plants of the Lamiaceae family, a method for producing the same, and uses thereof.

更に詳しくは、本発明はシソ科植物の茎葉から得られる
、特にアレルギー改善に有効な新規な食品およびその製
造方法に関する。
More specifically, the present invention relates to a novel food obtained from the leaves of a plant belonging to the Lamiaceae family, which is particularly effective for allergy improvement, and a method for producing the same.

背景技術およびその課題 杉の花粉、チリ、動物の毛等による鼻炎、ダニ、牛乳等
によるじんましん、アトピー性皮膚炎などその発症にア
レルギー反応が関与するものは多い。
BACKGROUND TECHNOLOGY AND ITS PROBLEMS Many allergic reactions are involved in the onset of rhinitis caused by cedar pollen, dust, animal hair, etc., hives caused by dust mites, milk, etc., and atopic dermatitis.

アレルギーは生体における抗原と抗体の反応によるもの
であり、生体の反応は強くおこる場合と弱(おこる場合
とがあり、強くおこる場合が過敏症(hypersen
sitivl ty)であり、弱くおこる場合が免疫(
1w+muni Ly)である。過敏症は大別して即時
型過敏症と遅延型過敏症に分けられ、発症機構により、
I型〜■型に分けられる。しかし、現在問題になってい
るアレルギーは圧倒的にI型アレルギーが多い。
Allergies are caused by a reaction between an antigen and an antibody in the living body, and the reaction of the living body can be strong or weak, and strong reactions are called hypersensitivity (hypersensitivity).
sitivl ty), and when it occurs weakly, the immune system (
1w+muni Ly). Hypersensitivity is broadly divided into immediate-type hypersensitivity and delayed-type hypersensitivity, and depending on the onset mechanism,
It is divided into types I to ■. However, the overwhelming majority of allergies that are currently a problem are type I allergies.

本発明者はこのようなアレルギー症の増加は生活環境の
悪化と食生活の変化によることが大きな要因であると考
え、特に食生活において、アレルギーを増大させる食物
そして逆に抑制させる食物についてのスクリーニングを
免疫反応系を用いて行い、シソ科植物がアレルギーを抑
制することを発見し、本発明を完成した。
The present inventor believes that the main factors behind this increase in allergic diseases are the deterioration of the living environment and changes in dietary habits. Using the immune response system, he discovered that plants belonging to the Lamiaceae family suppress allergies, and completed the present invention.

課題を解決するための手段 すなわち、本発明は 1)シソ科植物の茎葉を破砕し、有機溶剤にて抽出した
後、溶剤を除去して得られる新規な食品、2)有機溶剤
としてエタノールを用い、抽出液のエタノールを留去し
た後、凍結乾燥して得られる前記1記載の新規な食品、 3)シソ科植物、の茎葉を磨砕した後、有機溶剤を加え
て常温から50℃までの温度で抽出し、抽出液を濾過し
た後、溶剤を減圧留去することを特徴とする新規な食品
の製造方法、 4)エタノールをシソ科植物に対して5〜10倍量使用
し、1時間〜4時間抽出し、抽出液を減圧濾過した後、
エタノールを減圧留去し、ついで凍結乾燥する前記3に
記載の新規な食品の製造方法、および 5)シソ科植物の茎葉を磨砕し、有機溶剤にて抽出した
後、溶剤を除去して得られるアレルギー改善食品である
Means for Solving the Problems That is, the present invention provides 1) a novel food obtained by crushing the stems and leaves of a Lamiaceae plant, extracting them with an organic solvent, and then removing the solvent; 2) using ethanol as the organic solvent. , the novel food according to 1 above, which is obtained by distilling off the ethanol of the extract and then freeze-drying it; 3) After grinding the leaves of the Lamiaceae plant, an organic solvent is added and the mixture is heated from room temperature to 50°C. A novel food manufacturing method characterized by extracting at high temperature, filtering the extract, and then distilling off the solvent under reduced pressure; 4) Using 5 to 10 times the amount of ethanol for plants of the Lamiaceae family for 1 hour. After extracting for ~4 hours and filtering the extract under reduced pressure,
The method for producing a novel food according to 3 above, in which ethanol is distilled off under reduced pressure and then freeze-dried; It is an allergy-improving food.

発明の構成 以下本発明の詳細な説明する。Composition of the invention The present invention will be explained in detail below.

I型アレルギーは主として免疫グロブリンE(IgE)
抗体が関与している。反応は特定の細胞に固着した抗体
と再投与した抗原とが結合して細胞からヒスタミンなど
の化学伝達物質の遊離を起こし、それを介して一過性の
血管透過性の亢進や平滑筋の収縮を起こし、いろいろな
症状を呈する。■型アレルギーは発生頻度が最も多い型
である。IgE抗体の産生は抗原の種類とアジュバント
の活性により影響を受ける。花粉や寄生虫はIgE産生
を強(促進する。IgEはIgE産生形質細胞によって
産生される。IgE抗体産生形質細胞はリンパ球B細胞
からヘルパーT細胞により転換する。また、形質細胞転
換はサプレッサーT細胞によって抑制されることからI
gEの産生増加はIgEサプレッサーT細胞の機能低下
によるものと考えられている。
Type I allergies are mainly caused by immunoglobulin E (IgE)
Antibodies are involved. The reaction occurs when the antibody that has adhered to a specific cell binds to the re-administered antigen, causing the release of chemical mediators such as histamine from the cell, which leads to a temporary increase in vascular permeability and contraction of smooth muscle. and exhibits various symptoms. ■ Type allergy is the most frequently occurring type. The production of IgE antibodies is influenced by the type of antigen and the activity of the adjuvant. Pollen and parasites strongly (promote) IgE production. IgE is produced by IgE-producing plasma cells. IgE antibody-producing plasma cells are converted from lymphoid B cells by helper T cells. I because it is suppressed by cells
Increased production of gE is thought to be due to decreased function of IgE suppressor T cells.

これらの免疫機能不全状態を改善し、アレルギーを予防
する食品がシソ科植物を原料として得られる本発明によ
る食品である。
A food that improves these immune dysfunction conditions and prevents allergies is a food according to the present invention obtained from a plant of the Lamiaceae family.

製造方法 本発明食品の原料は、チリメンジソ、赤シソ、カタメン
ジソ等のシソ科植物である。
Manufacturing method The raw materials for the food of the present invention are plants of the Lamiaceae family, such as Chilimenjiso, Red Perilla, and Katamenjiso.

これらシソ科植物の茎葉を細断し、好ましくは更に磨砕
した後、有機溶剤を5倍量から10倍量を加え、抽出す
る。
The stems and leaves of these plants of the Lamiaceae family are shredded, preferably further ground, and then extracted by adding 5 to 10 times the amount of an organic solvent.

有機溶剤としては、抽出後容易に蒸留して除去できる比
較的沸点の低い有機溶剤が用いられる。
As the organic solvent, an organic solvent with a relatively low boiling point that can be easily removed by distillation after extraction is used.

有機溶剤の具体例としてはメタノール、エタノール、イ
ソプロパツール等のアルコール類、アセトン、クロロホ
ルム等が用いられるか、特に好ましいのはエタノールで
ある。
Specific examples of the organic solvent include alcohols such as methanol, ethanol, and isopropanol, acetone, and chloroform, with ethanol being particularly preferred.

抽出は磨砕したシソ科植物に溶剤を加えて振盪または撹
拌しつつ室温から50℃程度の温度で行う。温度が低す
ぎると抽出に時間を要し、温度は高いほど抽出は短時間
で完了するが、50℃よりも温度が高くなると得られる
食品はシソ科植物特有の色及び香りを失うので好ましく
ない。抽出に要する時間は温度及びシソ科植物の磨砕状
態にもよるが、通常30分〜5時間抜度である。
Extraction is performed by adding a solvent to the ground Lamiaceae plant and shaking or stirring the mixture at a temperature from room temperature to about 50°C. If the temperature is too low, it will take longer to extract; if the temperature is too high, extraction will be completed in a short time, but if the temperature is higher than 50°C, the food obtained will lose the color and aroma characteristic of plants in the Lamiaceae family, which is undesirable. . The time required for extraction depends on the temperature and the grinding state of the Lamiaceae plant, but is usually between 30 minutes and 5 hours.

抽出液を、減圧濾過した後、エタノールを蒸留し、スプ
レードライ、凍結乾燥等、比較的高温による障害を受け
ない方法で乾燥すると、シソ科植物特有の芳香を持つ緑
色または紅色の粉末が得られる。収量は原料に対して1
0〜15重量%程度である。
After filtering the extract under reduced pressure, distilling the ethanol and drying it using a method that is relatively unaffected by high temperatures, such as spray drying or freeze drying, a green or red powder with the characteristic aroma of Lamiaceae plants is obtained. . Yield is 1 per raw material
It is about 0 to 15% by weight.

食品の性状 本発明による粉末の1例の性状(化学組成)は以下のと
おりである。
Properties of food The properties (chemical composition) of one example of the powder according to the present invention are as follows.

粗たん白質   3.1重量% 粗脂肪    48.6重量% 可溶性無窒素物   42.7重量% 粗灰分    5.6重量% この粉末はそれ自体を嗜好品として種々の食品、例えば
、めん類、ベーカリ−1ねり物、ドレッシング等と共に
使用することができる。
Crude protein 3.1% by weight Crude fat 48.6% by weight Soluble nitrogen-free matter 42.7% by weight Crude ash 5.6% by weight This powder can be used as a luxury item in various foods, such as noodles and bakery products. 1. Can be used with batters, dressings, etc.

シソは一般的に薬味程度の少量しか摂取する習慣がない
が、一定量以上を継続して摂取することによりシソの持
つ免疫機構に影響を与える機能、特にアレルギー改善機
能を発現することが明らかとなった。
Although it is generally customary to consume only a small amount of perilla for condiment, it is clear that by continuously ingesting a certain amount or more, perilla has functions that affect the immune system, especially allergy-improving functions. became.

本発明による抽出粉末はシソ科植物に対して約10倍に
濃縮されている上に、味覚の面でも良好であり、アレル
ギー改善に必要な量を継続して無理なく摂取することが
できる。
The extracted powder according to the present invention is about 10 times more concentrated than Lamiaceae plants, has a good taste, and can be continuously and comfortably ingested in the amount necessary for allergy improvement.

実施例 以下、実施例を挙げて、本発明食品の、特に免疫機能に
対する作用を説明する。
EXAMPLES Hereinafter, the effects of the food of the present invention, particularly on immune function, will be explained with reference to Examples.

チリメンジソ磨砕物100gに対し99.5%エタノー
ルを5倍量加え35℃の温度で4時間撹拌し抽出した、
次いで、減圧濾過した後エタノールを減圧留去(50℃
以下)し、凍結乾燥し、緑色のチリメンジソ特有の芳香
を有する粉末12.7gを得た。この粉末を用いて下記
の実験を行った。
Five times the amount of 99.5% ethanol was added to 100 g of ground Chilimenjiso, and the mixture was stirred at a temperature of 35°C for 4 hours and extracted.
Next, after vacuum filtration, ethanol was distilled off under reduced pressure (50°C
(below) and freeze-dried to obtain 12.7 g of a green powder having the characteristic aroma of chilimenjiso. The following experiment was conducted using this powder.

(1)好中球(Neutrophil)集積作用好中球
集積作用は一種の免疫能の正常化作用と考えられている
。マウスの腹腔にチリメンジソエタノール抽出粉末の水
溶液を無菌的に投与し、腹腔浸出液中の細胞をカウント
し全細胞に対する好中球の割合をパーセントで表示し、
また好中球を50%集積する濃度(ED5o)を求めた
。結果を下表に示す。
(1) Neutrophil accumulation effect The neutrophil accumulation effect is considered to be a type of normalizing effect on immune function. An aqueous solution of chilimendisoethanol extract powder was aseptically administered into the peritoneal cavity of a mouse, and the cells in the peritoneal exudate were counted and the ratio of neutrophils to total cells was expressed as a percentage.
In addition, the concentration at which 50% of neutrophils were accumulated (ED5o) was determined. The results are shown in the table below.

* E D 5oNeutrophl l  50%を
集積する最低m(2)TNF産生抑制作用 マウスにシソエキスを5mg経口投与し、12時間後に
ヘルパーT eel I活性剤(OK432.商品名。
* Minimum m(2) TNF production inhibitory effect accumulating 50% of E D 5oNeutrophil 5mg of perilla extract was orally administered to mice, and 12 hours later Helper T eel I activator (OK432. trade name).

内外製薬社製)を投与し、2時間後に血液を採取し、T
NF活性を測定した。結果を下表に示す。
(manufactured by Naigai Pharmaceutical Co., Ltd.), blood was collected 2 hours later, and T
NF activity was measured. The results are shown in the table below.

表から明らかな如くシソエキス投与群のTNF産生量は
約1/3に低下している。
As is clear from the table, the amount of TNF produced in the perilla extract administration group was reduced to about 1/3.

(3)アトピー性皮膚炎の8才の女児に対し、1日5g
のシソエキスを与えた。投与開始後5日目にかゆさが軽
減され、100日目湿疹がかれた状態になり始めた。I
gE抗体は20日後に約10%減少した。
(3) 5g per day for an 8-year-old girl with atopic dermatitis
perilla extract. On the 5th day after the start of administration, the itching was alleviated, and on the 100th day, the eczema started to clear up. I
gE antibodies decreased by approximately 10% after 20 days.

Claims (1)

【特許請求の範囲】 1)シソ科植物の茎葉を磨砕し、有機溶剤にて抽出した
後、溶剤を除去して得られる新規な食品。 2)有機溶剤としてエタノールを用い、抽出液のエタノ
ールを留去した後、凍結乾燥して得られる請求項1記載
の新規な食品。 3)シソ科植物の茎葉を磨砕した後、有機溶剤を加えて
常温から50℃までの温度で抽出し、抽出液を濾過した
後、溶剤を減圧留去することを特徴とする新規な食品の
製造方法。4)エタノールをシソ科植物に対して5〜1
0倍量使用して、1時間〜4時間抽出し、抽出液を減圧
濾過した後、エタノールを減圧留去し、ついで凍結乾燥
する請求項3に記載の新規な食品の製造方法。 5)シソ科植物の茎葉を磨砕し、有機溶剤にて抽出した
後、溶剤を除去して得られるアレルギー改善食品。
[Scope of Claims] 1) A novel food obtained by grinding the stems and leaves of a plant belonging to the Lamiaceae family, extracting them with an organic solvent, and then removing the solvent. 2) The novel food according to claim 1, which is obtained by distilling off the ethanol in the extract using ethanol as an organic solvent and then freeze-drying the extracted solution. 3) A novel food product characterized by grinding the stems and leaves of a plant of the Lamiaceae family, adding an organic solvent and extracting at a temperature from room temperature to 50°C, filtering the extract, and then distilling off the solvent under reduced pressure. manufacturing method. 4) Add 5 to 1 ethanol to Lamiaceae plants
4. The method for producing a novel food product according to claim 3, wherein the extract is extracted for 1 to 4 hours using 0 times the amount, the extract is filtered under reduced pressure, the ethanol is distilled off under reduced pressure, and then lyophilized. 5) Allergy-improving food obtained by grinding the stems and leaves of a Lamiaceae plant, extracting with an organic solvent, and then removing the solvent.
JP2195734A 1990-07-24 1990-07-24 Novel food using labiatae plant as raw material, preparation and use thereof Pending JPH0479852A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2195734A JPH0479852A (en) 1990-07-24 1990-07-24 Novel food using labiatae plant as raw material, preparation and use thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2195734A JPH0479852A (en) 1990-07-24 1990-07-24 Novel food using labiatae plant as raw material, preparation and use thereof

Publications (1)

Publication Number Publication Date
JPH0479852A true JPH0479852A (en) 1992-03-13

Family

ID=16346077

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2195734A Pending JPH0479852A (en) 1990-07-24 1990-07-24 Novel food using labiatae plant as raw material, preparation and use thereof

Country Status (1)

Country Link
JP (1) JPH0479852A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007246471A (en) * 2006-03-17 2007-09-27 Kaneka Corp Blood neutral fat increase inhibitor and method for producing the same
US7384654B2 (en) 2004-02-05 2008-06-10 Access Business Group International Llc Anti-Allergy composition and related method

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5581896A (en) * 1978-11-28 1980-06-20 Kitasato Inst:The Biologically active substance from beefsteak plants of family labiatae and its preparation
JPS57125652A (en) * 1981-01-28 1982-08-05 Hisako Takeuchi Preparation of ume-zuke (pickled ume) or ume-boshi (dried pickled ume)
JPS60120957A (en) * 1983-12-06 1985-06-28 Japan Tobacco Inc Preparation of essence of beefsteak plant

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5581896A (en) * 1978-11-28 1980-06-20 Kitasato Inst:The Biologically active substance from beefsteak plants of family labiatae and its preparation
JPS57125652A (en) * 1981-01-28 1982-08-05 Hisako Takeuchi Preparation of ume-zuke (pickled ume) or ume-boshi (dried pickled ume)
JPS60120957A (en) * 1983-12-06 1985-06-28 Japan Tobacco Inc Preparation of essence of beefsteak plant

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7384654B2 (en) 2004-02-05 2008-06-10 Access Business Group International Llc Anti-Allergy composition and related method
US7384656B2 (en) 2004-02-05 2008-06-10 Access Business Group International Llc Anti-allergy composition and related method
JP2007246471A (en) * 2006-03-17 2007-09-27 Kaneka Corp Blood neutral fat increase inhibitor and method for producing the same

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