JPH0759539A - Alpha-amylase inhibitory matter - Google Patents

Abstract

PURPOSE:To obtain a safe alpha-amylase inhibitory matter useful as a diet food additive owing to its inhibitory activity against starch hydrolysis. CONSTITUTION:This inhibitory matter, an extract having n-amylase inhibitory activity is obtained by extracting guava leaves with water or a hydrophilic solvent pref. at high temperatures and pressures.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION The present invention is applied to guava (scientific name: Psi
(Dium Gugjava Linn; evergreen small tree of tropical region belonging to the family Myrtaceae) and an enzyme inhibitor obtained by extraction from the leaves, and more specifically, an α-amylase inhibitor derived from guava leaves having an α-amylase inhibitor activity.

[0002]

BACKGROUND OF THE INVENTION Due to changes in lifestyle, especially eating habits, symptoms or signs of adult diseases such as hypertension, diabetes, cerebral infarction, heart disease, etc. have spread to young people, which is a serious problem. Has been taken up as. In many cases, since such an adult disease is closely related to obesity, improvement of diet content and elimination or prevention of obesity by exercise are important as the first prevention. The most common dietary measure is the restriction of calorie intake, but this is accompanied by changes in the quantity and quality of the diet, causing many people to suffer and, conversely, stress.
Making it difficult to continue dietary restrictions. Therefore, if it is possible to prevent or delay the ingested food from being metabolized in the living body and converted into energy, it is possible to obtain the effect of reducing the amount of food while feeling full. In particular, substances that inhibit the activity of α-amylase, which is a hydrolase of starch, which is an energy source, are effective for dieting. For example, wheat and barley [Takemasa Shiraishi, “Chemistry and Life” 27 49
1-492 (1989)] and laurel (JP-A-4-273).
No. 89) is disclosed as an anti-obesity diet food. However, it is more effective,
There is a strong demand for the development of safe α-amylase inhibitors.

[0003]

Means for Solving the Problems As a result of intensive studies aimed at obtaining an effective and safe α-amylase inhibitor, the present inventors have found that the extract obtained from guava leaves has a strong α -We have found that there is amylase inhibitor activity and have completed the present invention. That is,
The present invention provides an α-amylase inhibitor obtained by extracting guava leaves with water, a hydrophilic solvent, or a mixture thereof.

The α-amylase inhibitor is prepared from guava leaves by selecting the conditions that maximize the extraction efficiency of various components such as polyphenols and saponins contained in the guava leaves. As the hydrophilic solvent, a solvent usually used in the technical field such as ethanol or acetone can be used. These can be used alone or with one another or in combination with water. A particularly preferred solvent is water. Extraction is optional as long as the α-amylase inhibitor activity of guava leaf extract is not impaired. Extraction conditions will vary depending on the solvent selected, but usually from normal pressure to under pressure,
That is, heating or heating is performed in the range of about 1 atm to about 2.0 atm. It is preferably carried out under a pressure of 1.2 to 1.7 at or near the boiling point of the solvent. In the case of water, the extraction temperature is about 100-1
30 degreeC, Preferably it is 110-120 degreeC. Under such conditions, the extraction is completed in several tens of minutes to several hours, generally several tens of minutes, specifically 30 to 40 minutes. Guava leaves may be raw or dried, but they are all of a suitable size,
Cut into a size of about 1 mm to several cm and an average of 5 mm square.
This is put into a pressure type extraction pot and extracted in a usual manner.

After the completion of the extraction, the extract is separated to remove impurities, and then concentrated in an ascending can vacuum concentrator to remove the extraction solvent. Since the obtained guava leaf extract contains a high concentration of the active ingredient contained in guava leaf, it can be added as it is to a liquid or gel food or can be processed into pellets or the like. Alternatively, it may be purified by chromatography or the like. The guava leaf extract obtained by the method of the present invention is completely sterilized by various bacteria, especially heat-resistant spores, which may be present in the raw guava leaf, and has extremely high safety and excellent properties as a food additive.

The guava leaf extract obtained as described above is dried by a freeze-dry (high vacuum freeze dryer) or a spray dryer and pulverized to be added to foods, or pellets which are convenient to carry and easy to eat. It is convenient to form granules, tablets or capsules. The guava leaf extract obtained by the method of the present invention exhibits about 3 to 8 times the activity of existing amylase inhibitors as shown in the test examples described below, and is useful for inhibiting the hydrolysis of starch by α-amylase. I found out. Therefore, the present invention provides a method for producing an α-amylase inhibitor, which comprises extracting guava leaves with water, a hydrophilic solvent, or a mixture thereof.

Further, the present invention provides a diet food containing an α-amylase inhibitor derived from guava leaves. The diet food of the present invention can take any form, and for example, in order to easily eat the α-amylase inhibitor as it is, it is formed into pellets, tablets, capsules or the like with a suitable base. Alternatively, in order to make it easier to eat, it may be formed into a confectionery shape such as cookies, jellies and snacks. In addition, Gymnema sylvestre extract [Hirata et al., Which is an absorption inhibitor of carbohydrates, Yonago Medical Journal 43
392-396 (1992)] or a peptide that inhibits lipid absorption [Kyoichi Kagawa, Monthly Food Chemical 1
990 (2) 1] and the like.

[0008]

EXAMPLES The present invention will be described below with reference to examples. Example 1 About 125 kg of dried guava leaf is crushed to an average of 5 mm square and put in a pressure type extraction pot (capacity 1500 L). Add 600 L of water and heat. The internal temperature of the extraction pot is 120 ° C and the pressure is 1.
Extraction is continued for 30 minutes after reaching 3-1.5 atm. Turn off the heat, pass the filter cloth through the kettle, and pass the filtrate through a filter press to remove impurities. Next, the separated extract is subjected to a rising can concentrator to remove water, and 90 L of concentrated guava extract (Brix 25) is obtained. This extract is dried by freeze-drying (high vacuum freeze dryer) or spray dryer to be powdered to obtain about 22 kg of a light brown powdered guava leaf extract.

Example 2 Approximately 125 kg of dried guava leaves were crushed to an average of 5 mm square and put in a pressure type extraction pot (capacity 1500 L). Add 600 L of water and heat to reflux for 30 minutes. The heating is stopped and the product is concentrated and lyophilized in the same manner as in Example 1 above to obtain 19 kg of a light brown powder of guava leaf extract.

Example 3 Approximately 125 kg of dried guava leaf was crushed to an average of 5 mm square and placed in a pressure type extraction pot (capacity 1500 L). Add 600 L of water-ethanol (1: 1) mixture and extract at 60 ° C. for 30 minutes. The heating is stopped, and the product is concentrated and freeze-dried in the same manner as in the above example to obtain about 21 kg of a light brown powdered guava leaf extract.

The extract prepared in the above Examples was tested for α-amylase inhibitor activity by the following method. Test Example 1 As the substrate solution, soluble starch (manufactured by Matsutani Chemical Co., Ltd.) dissolved in 0.5% with 50 mM acetate buffer (pH 6.5) was used, and as the enzyme solution, human saliva-derived α
-Amylase was used. 50 μl of enzyme solution in 0.25 ml of substrate solution, 1 to 10 mg of guava leaf extract powder or laurel extract extract (Nippon Milling Co., Ltd.) obtained in the above example
50 μl of a solution of water in 100 ml of water, 50 m containing 20 mM calcium chloride and 100 mM sodium chloride
50 μl of M acetate buffer (pH 6.5) and 100 μl of 50 mM acetate buffer (pH 6.5) were placed in a test tube and reacted in a water bath at 37 ° C. for 15 minutes. After the reaction is completed, 1.
0.1% containing 7 mM potassium iodide and 0.17 mM iodine.
5 ml of 0017N hydrochloric acid aqueous solution was added, and the absorbance was measured at 700 nm. For comparison, the same components as above were put in a test tube except that the enzyme inhibitor solution was not added and reacted to serve as a control. The OD ₇₀₀ in the control experiment was defined as 100% amylase activity, and the concentration of the test substance that inhibited it by 50% (IC ₅₀ , μg / ml) was determined and compared. The results are shown in Table 1.

[0012]

[Table 1] As is clear from Table 1, the guava leaf extract of the present invention has a higher α-amylase inhibitor activity as compared with the conventional extract. In particular, since the extract obtained by high-pressure extraction with water has higher activity, it can be seen that the high-pressure extraction method is particularly suitable in the present invention.

Example 4 Dietary food 1 Guava leaf extract powder obtained in Example 3 3.334 kg Vitamin B ₁ 0.2 kg Vitamin B ₂ 0.2 kg Vitamin B ₆ 0.2 kg Pine flow (base) (Matsutani) Chemistry) 5.766 kg Tricalcium phosphate (base) 0.3 kg The above ingredients were put in a compounding machine, stirred for 10 minutes, taken out, and then placed on a direct compression type tableting machine to have a diameter of 6 mm, a length of 4 mm and a weight of 150 mg. Make pellets of. This is coated with a thin film of shellac on a shellac coating machine to obtain a product. Each pellet contains 50 mg of guava leaf extract powder. The pellets may be granulated by a granulator.

Example 5 Dietary food 2 Guava leaf extract extract powder obtained in Example 2.0 2.0 kg Gymnema sylvestre extract extract powder 2.0 kg Peptide powder (Hankyu Kyoeisha) 2.0 kg Vitamin B ₁ 0.2 kg Vitamin B ₂ 0.2 kg Vitamin B ₆ 0.2 kg Pine flow (base) 3.1 kg Tricalcium phosphate (base) 0.3 kg The above components were treated in the same manner as in Example 2 to obtain a diameter of 6 mm and a length of 4
mm and weight 150 mg. Guava leaf extract powder 30 mg, Gymnema sylvestre extract extract 30 mg, peptide powder 30 mg per 1 pellet,
It contains vitamin B ₁ 3 mg, vitamin B ₂ 3 mg and vitamin B ₆ 3 mg. The pellets can also be granulated.

Example 6 Diet food 3 300 g of shortening, 20 g of milk and 50 g of sugar are mixed well with a whisk. Add 60g of eggs little by little and mix well. Separately, 300 g of wheat flour, 1 g of baking powder, and 10.5 g of the guava leaf extract powder obtained in Example 1 were mixed well, and the mixture was mixed well with the above mixture. After leaving it in the refrigerator for 30 minutes, divide it into about 70 pieces and mold them into a suitable mold at about 170 ° C.
Bake in the oven for 18-25 minutes. By eating one of these cookies, it means that 150 mg of guava leaf extract was eaten.

[0016]

INDUSTRIAL APPLICABILITY The guava leaf extract of the present invention is a safe and excellent α-amylase inhibitor and can be used for preventing obesity or adult diseases in addition to diet foods and the like.

Claims (6)

[Claims] 1. An α-obtained by extracting guava leaves with water or a hydrophilic solvent, or a mixture thereof.
Amylase inhibitor. 2. The α-amylase inhibitor according to claim 1, wherein the extraction is carried out under heating at 1.0 to 2.0 atmospheric pressure. 3. Extraction is performed under 1.2-1.7 atm for 100
The α-amylase inhibitor according to claim 1, wherein the α-amylase inhibitor is in the range of 130 ° C. 4. A method for producing an α-amylase inhibitor, which comprises extracting guava leaves with water, a hydrophilic solvent, or a mixture thereof under heating at 1.0 to 2.0 atm. 5. The method according to claim 4, wherein the atmospheric pressure during extraction is 1.2 to 1.7 atmospheric pressure and the temperature is 100 to 130 ° C. 6. A diet food containing the α-amylase inhibitor of claim 1.