JPH11206342A - Extract of mung bean - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a food having a high therapeutic effect for a patient suffering an allergic disease such as pollinosis and atopic dermatitis, and hardly providing a side effect. SOLUTION: This extract of a mung bear is obtained by extracting a mung bean with a hot aqueous solution of acetic acid. The pH of the hot aqueous solution of the acetic acid is regulated so as to be 3-5, preferably 4.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an extract of mung bean, and more particularly to an extract of mung bean having a high antiallergic effect extracted with hot acetic acid water.

[0002]

2. Description of the Related Art Mung bean is a seed of "bundou" which is an annual plant of the legume family and has been used as a healthy food and a crude drug for a long time. The currently known pharmacological actions include serum lipid lowering action, antibacterial action, detoxification action, etc., hyperlipidemia, pesticide poisoning, parotitis, lead / arsenic poisoning, back and back pain, urushi contact skin It is used to treat inflammation, sunstroke and heatstroke.

[0003]

As a typical modern disease, argy diseases such as hay fever and atopic dermatitis have recently become a problem. For this allergic disease, for example, an antiallergic drug such as tranilast has been developed, but its effect is not sufficient, and there is a problem of side effects. Therefore, the development of a therapeutic drug that has a high therapeutic effect on allergic diseases and has no side effects has been long-awaited by many patients, but at present, a drug that has a revolutionary effect on such allergic diseases Or, the food is unknown.

[0004]

Means for Solving the Problems The present inventors have studied the physiological activity of mung beans, paying attention to the fact that mung beans have various pharmacological actions. As a result, the mung beans were extracted using acetic acid, especially acetic acid. We discovered that mung bean extract had a high antiallergic effect and tried to commercialize it.

[0005] The mung bean extract of the present invention is characterized by being extracted using hot acetic acid water. As mentioned above, various medicinal components have been conventionally recognized in mung beans, but their efficacy against allergic symptoms such as hay fever and atopic dermatitis has not been known. The antiallergic effect aimed at by the present invention is observed when mung bean is extracted using hot acetic acid water. Experiments by the present inventors described below have revealed that mung bean extract produced by ordinary boiling water extraction has a low antiallergic effect, and may worsen allergic symptoms in clinical experiments. The antiallergic effect observed in the mung bean extract according to the present invention is considered to be caused by denaturation of the protein contained in mung bean when extracted with hot acetic acid water.

The extract of mung bean extract of the present invention is preferably extracted by adjusting the pH of the hot acetic acid water to 5 to 3, particularly preferably pH 4. The present inventor conducted experiments by changing the pH of hot acetic acid water when commercializing the mung bean extract. As a result, it was found that the higher the pH of acetic acid water used for extraction was, the higher the antiallergic effect was. However, pH
When the mung bean extract is extracted using an aqueous solution of acetic acid having a high acetic acid content, the product has a strong acetic acid odor and cannot be suitably used as food. Furthermore, when acetic acid water having a high pH is used for extraction, there is a problem that the extraction vessel is corroded. As will be described in detail later, an extract extracted with acetic acid water having an acidity lower than pH 5 has a drastically reduced anti-allergic effect,
Those extracted with acetic acid water having an acidity higher than pH 3 have a strong pungent odor and cannot be used as a product. Also, p
If acetic acid water having a higher acidity than H3 is used, problems such as corrosion of the extraction kettle at the time of production occur. Therefore,
It is preferable to extract using hot acetic acid water adjusted to pH 5 to 3, and especially to the extract extracted using hot acetic acid water adjusted to pH 4, without significantly losing the action effect of mung bean, and ingesting as food. It's easy to do. Furthermore, the problem of corrosion of the extraction kettle can be covered.

[0007] The mung bean extract according to the present invention comprises:
It is preferable to neutralize the extract after extracting it with hot acetic acid water. This is because the neutralization can eliminate the acetic acid odor remaining in the product while maintaining the function and effect of the product. Incidentally, caustic soda can be suitably used as the neutralizing agent.

[0008] The extract of mung bean extract according to the present invention is characterized in that the histamine release inhibitory rate calculated based on an experiment using rats is 12 to 70%.

The present inventors have confirmed the histamine releasing action of mung bean using rat peritoneal mast cells. Mast cells are giant cells, as the name suggests, and rupture when some kind of stimulus such as pollen or a drug is applied to release "histamine" and the like.
When the released histamine reaches the skin and bronchi, it causes redness, itching, asthma, etc., that is, allergic symptoms appear.

[0010] Here, a sample obtained by removing rat abdominal cavity mast cells and coexisting with the mung bean extract according to the present invention,
Prepare a sample without coexistence, attempt to forcibly release histamine from mast cells by adding a release agent, and according to a predetermined calculation method, reduce the histamine release suppression rate for the sample with coexisting mung bean extract. As a result, the histamine release inhibitory effect of mung bean extract was confirmed. As a result, the mung bean extract according to the present invention was found to have a strong histamine release inhibitory action.

Further, the extract of mung bean extract according to the present invention is characterized in that the allergic suppression rate as calculated based on an experiment conducted using rats is 5 to 45%.

The present inventors have examined the rate of inhibition of the antigen-antibody reaction of the mung bean extract of the present invention using rats. The antiallergic action refers to an action that restricts an antigen-antibody reaction. Pollen and drugs are called antigens and are the basis for causing allergies. Once the antigen enters the body,
Antibodies specific to that antigen are made in vivo. After a while, the antibody performs destructive activity against the re-entered antigen,
It is the "immune" mechanism that does not adversely affect the living body. An allergy is a state in which the reaction of the antibody to the antigen (antigen-antibody reaction) works excessively without restriction, and as a result, a large amount of histamine is released.

The present inventor has previously administered the mung bean extract according to the present invention to rats, and artificially caused an antigen-antibody reaction in the rats to suppress the degree of the antigen-antibody reaction (allergy). Inspection of the mung bean extract according to the present invention revealed that the allergy suppression rate was very high.

[0014]

EXAMPLES combined mung 1 part by weight with respect to the first embodiment aqueous acetic acid 4 parts by weight, the aqueous acetic acid by heating to about 80 ° C, and extracted with mung bean extract over 2 hours. The pH of the acetic acid water was adjusted to 3. Second Example 1 part by weight of mung bean was added to 4 parts by weight of acetic acid water, and the acetic acid water was heated to about 80 ° C. to extract mung bean extract over 2 hours. The pH of the acetic acid water was adjusted to 4. Third Example 1 part by weight of mung bean was combined with 4 parts by weight of acetic acid water, and the acetic acid water was heated to about 80 ° C. to extract mung bean extract over 2 hours. The pH of the aqueous acetic acid solution was adjusted to 5. Fourth Example 1 part by weight of mung bean was added to 4 parts by weight of acetic acid water, and the acetic acid water was heated to about 80 ° C. to extract mung bean extract for 2 hours, and then the extract was neutralized with caustic soda. The pH of the acetic acid water was adjusted to 3. Fifth Example 1 part by weight of mung bean was added to 4 parts by weight of acetic acid water, and the acetic acid water was heated to about 80 ° C. to extract mung bean extract for 2 hours, and then the extract was neutralized with caustic soda. The pH of the acetic acid water was adjusted to 4. Sixth Example 1 part by weight of mung bean was added to 4 parts by weight of acetic acid water, and the acetic acid water was heated to about 80 ° C. to extract mung bean extract over 2 hours, and then the extract was neutralized with caustic soda. The pH of the aqueous acetic acid solution was adjusted to 5. Comparative Example 1 1 part by weight of mung bean was added to 4 parts by weight of acetic acid water, and the acetic acid water was heated to about 80 ° C. to extract mung bean extract over 2 hours. The pH of the acetic acid water was adjusted to 64. Comparative Example 2 1 part by weight of mung bean was added to 4 parts by weight of acetic acid water, and the acetic acid water was heated to about 80 ° C. to extract mung bean extract for 2 hours, and then the extract was neutralized with caustic soda. The pH of the acetic acid water was adjusted to 6. Comparative Example 3 1 part by weight of mung bean was mixed with 4 parts by weight of water, and water was
Heating to ° C., the mung bean extract was extracted for 2 hours.

The following experiment proved that the mung bean extract according to the above-described example had a very high histamine release inhibiting rate, an effect of suppressing an antigen-antibody reaction, and no antihistamine effect. Have been.

Experiment 1 The peritoneal mast cells of a rat were taken out to prepare a sample in which the mung bean extract according to the above-described embodiment of the present invention was coexisted, and a releasing agent was added thereto to forcibly remove histamine from the mast cells. Attempted to release. The histamine release inhibitory rate of the mung bean extract according to the present invention was confirmed by determining the histamine release inhibition rate of this sample by a predetermined method.

A sample coexisting with an antiallergic substance (mung bean extract) was prepared as follows. After pre-incubating 1.75 mL of a PSS solution of mung bean extract adjusted to a concentration of 0.01 to 0.003% at a temperature of 37 ° C. for 5 minutes, a rat peritoneal mast cell suspension was added.
05 mL was added and incubated at a temperature of 37 ° C. for 15 minutes. Next, a PSS solution of concanavalin A (4
(× 10 ⁻⁴ g / p) 0.2 mL was added and reacted at a temperature of 37 ° C. for 10 minutes. Cocavanaline A (4 × 10
^-5 M) is a releasing agent that forcibly releases histamine from mast cells.

A control sample without an antiallergic substance was prepared. To 1.75 mL of PSS solution, 0.05 mL of rat peritoneal mast cell suspension was added, and PS of concanavalin A was further added.
0.2 mL of S solution (4 × 10 ⁻⁴ g / p) was added, and 37
The reaction was performed at a temperature of ° C for 10 minutes.

After each sample was cooled with ice to stop the reaction, it was centrifuged at 300 × g and 4 ° C., and the amount of histamine in the supernatant and the sediment was determined by Shore et al.
e, et. al.), the histamine release rate was calculated, and the histamine release rate was used to calculate the histamine release inhibition rate, which suppressed histamine release.

Based on the above method, the above-mentioned first to sixth embodiments
The histamine release inhibition rate was determined for the mung bean extract of Example and Comparative Examples 1 to 3. Table 1 shows the results.

[Table 1]

In Experiment 1, the histamine release rate was calculated based on the following equation. Histamine release rate = PS / PS + PR × 10
0: PS = amount of histamine in supernatant PR = amount of histamine remaining in cells

The histamine release inhibition rate was calculated based on the following equation. Release inhibition rate (%) = 100− (SB) / (CB) ×
100 S = release rate of sample C = release rate of control sample B = release rate of blank sample The blank sample was subjected to the same operation as that described above to obtain a sample coexisting with mung bean extract. I got it.

A series of samples of histamine extracted by performing the following operations were corrected by extracting histamine from the reaction solution with n-butanol since the sample itself contains a fluorescent substance or a fluorescent absorbing substance. That is, 0.5 g of NaCl and 5 N NaO in the supernatant and sediment, respectively.
0.25 mL of H and 2.5 mL of n-butanol were added and stirred for 10 minutes, and then centrifuged at 780 × g and 4 ° C. for 10 minutes. After removing 2.0 p of the n-butanol layer, 2.0 mL of 0.1 N NaOH saturated with NaCl was added, and the mixture was stirred for 10 minutes, and then centrifuged at 780 × g, 4 ° C. for 10 minutes. Further, after removing 1.4 mL of the n-butanol layer, 2.5 mL of 0.1 N HCl was added and stirred for 10 minutes, and then centrifuged at 780 × g and 4 ° C. for 10 minutes. The n-butanol layer was removed, and the aqueous layer was used as a measurement sample.

The rat peritoneal mast cell suspension was prepared by killing a male SD rat weighing 300 to 500 g, which was prepared as follows, by decapitation, and 15 mL of PSS was injected into the peritoneal cavity. After gently massaging the abdomen for about 90 seconds, the abdomen was opened and peritoneal fluid was collected. After washing the inside of the abdominal cavity with 15 mL of PSS, the peritoneal fluid was collected and mixed with the previously collected peritoneal fluid. The mixed peritoneal fluid was centrifuged at 55 × g at 4 ° C. for 8 minutes, and the supernatant was removed to obtain rat peritoneal cells as a sediment. Since these cells are mostly macrophages, mast cells were isolated and purified by the method of Enerback et al. To the peritoneal cells thus obtained, 1 mL of PSS was added and suspended, and an 88% Percoll solution was further added to the peritoneal cells.
mL was added and resuspended, and 1 mL of PSS was overlaid thereon. This was centrifuged at 265 × g at 4 ° C. for 8 minutes,
Gently remove the supernatant with an aspirator, and further add 3 mL of PSS.
The cells were washed with, and centrifuged at 55 xg at 4 ° C for 8 minutes to obtain mast cells as a sediment. The mast cells thus obtained were diluted with PSS to obtain 1 × 10 ⁵ mast cells / mL.
It was adjusted to be.

PSS (Physiological Salt Solution) was prepared as follows. NaCl (145 mM), KC
An aqueous solution containing 1 (2.7 mM), HEPES (5 mM), glucose (5.6 mM) and CaCl ₂ (1 mM) was prepared, adjusted to pH 7.4 with NaOH, and used as a buffer.

The 88% Percoll solution was prepared as follows. Take 88 volumes of Percoll, add 1.5 mM NaCl, 5 mM HEPES solution and add pH7.
Adjusted to 4 and added water to 100.

Conclusion In Experiment 1, the mung bean extract extracted by adjusting the pH of acetic acid to 3 or 4 (the first and second examples) was about 60% when the extract concentration was 3 mg / mL. It showed a high suppression rate. In addition, the concentration is 0.1 mg / m
Even when lowered to L, the inhibition rate was 25% or more, and 0.1 μg
Even when an extract having a low concentration of / mL was used, an inhibition rate of 2% was observed.

The mung bean extract extracted by adjusting the pH of acetic acid to 5 (third embodiment) has a reduced suppression rate as a whole, but when the extract concentration is as high as 3 mg / mL to a certain extent, A high suppression rate of 36% was observed.
In this example, when the concentration of the extract was 0.1 mg / mL, the suppression rate was 13%, and when the concentration was 0.1 μg / mL, no suppression rate was observed.

In the mung bean extract (Comparative Example 1) extracted by adjusting the pH of acetic acid to 6, the concentration of the extract was 3 mg / m 2.
Even when L was increased, the suppression rate was only 6%, and no remarkable effect was observed when the concentration of the extract was 0.1 mg / mL or less.

Further, after extracting the mung bean extract by adjusting the pH of acetic acid to 3 or 4, and then neutralizing the extract with caustic soda (fourth and fifth examples), the concentration was 0.3.
When the concentration was as high as g / mL, an inhibition rate of 43% or more was observed, and even when the concentration was 0.1 mg / mL, 19%.
The above suppression rates were observed. Further, even when an extract having a low concentration of 0.1 μg / mL is used, an inhibition rate of 1% has been observed.

Further, in the example (Example 6) in which the pH of acetic acid was adjusted to 5, when the concentration was as high as 0.3 g / mL, an inhibition rate of 21% was recognized, and the concentration was 0.1 mg / mL.
/ ML showed an inhibition rate of 8%.

On the other hand, in the extract (Comparative Example 2) neutralized with caustic soda after extracting the mung bean extract by adjusting the pH to 6, only a 10% inhibition rate was exhibited even if the concentration was as high as 3 mg / mL. When the concentration was low, almost no inhibition rate was observed.

When the same experiment was carried out on a mung bean extract extracted with hot water (Comparative Example 9), the histamine release inhibition rate was extremely low at 10% even when the extract concentration was as high as 3 mg / mL. At lower concentrations, no inhibitory effect was shown.

Experiment 2 In this experiment, rats to which the mung bean extract according to the first embodiment described above was previously administered as an antiallergic drug and rats to which a representative antiallergic agent, Tranist, had been administered in advance Was prepared and artificially induced an antigen-antibody reaction in the rat, and the degree of inhibition (inhibition rate) of the antigen-antibody reaction was examined.

A Wistar male rat weighing about 200 g was administered with a typical antiallergic agent, Tranist, and the mung bean extract of the present invention, and the back was shaved under ether anesthesia to give DNP- IgE
Was injected 0.1 mL intradermally. At the same time, a blank rat was prepared by administering the same amount of physiological saline, and 0.1 mL of DNP-IgE as an antibody was also injected intradermally. 4
Eight hours later, 1 mg of a physiological saline solution containing 1 mg of DNP-BSA and 0.5% of Evans Blue
L was injected from the tail vein to artificially cause an antigen-antibody reaction. Thirty minutes later, the rat was killed by decapitation and the skin was cut out in a circle of about 1 cm centering on the sensitized site, and the amount of dye leaking into the skin was measured for each sample using a colorimetric method. did.

The amount of dye leakage was determined by the method of Katayama et al.
ama, et al). That is, the cut skin is put into a test tube, and 1N KOH
One mL was added, and the mixture was shaken at 37 ° C. overnight and incubated. Then, 0.6N-H ₃ PO _4: was shaken stirred mixture of acetone was added 9 mL. After centrifugation at 3000 rpm for 15 minutes, the absorbance of the supernatant was measured using light having a wavelength of 620 nm.

The inhibition rate was determined by preparing a calibration curve of the amount of dye in advance, substituting the degree of color absorption obtained based on the above method to obtain the amount of leaked dye, and substituting this into the following equation. Inhibition ratio (%) = (CS) / C × 100 where C is the amount of control dye and S is the amount of dye in the sample.

Table 2 below shows the calculation results. Table 2 Drug dosage (oral) Inhibition rate Tranist 100 mg / kg 23% Mung bean extract of Example 1 100 mg / kg 39% Mung bean extract 100 mg / kg 38% of Example 2 Mung bean extract 100 mg / kg 13% of Example 3 Mung bean extract of Example 4 100 mg / kg 25% Mung bean extract of Example 5 100 mg / kg 23% Mung bean extract of Example 6 100 mg / kg 11% Mung bean extract of Comparative example 1 100 mg / kg 8% Mung bean extract of Comparative example 2 100 mg / Kg 4% Mung bean extract of Comparative Example 3 100mg / kg 3%

In Experiment 2, antiallergic agents (tranist and mung bean extract) were administered as follows. The anti-allergic agent was suspended in a 0.2% CMC-Na solution and forcibly administered orally using a sonde 2 hours before injection of the antigen. The animals were fasted 24 hours before the antigen administration. However, drinking was free.

DNP-BSA (DNP-bovine serum albumin) was used as an antigen prepared as follows.
Bovine serum albumin is available from Eisan et al.
It was prepared according to the method of 1). The protein content was determined by the microburette method.

DNP-IgE (DNP-immunoglobulin E) was used as an antibody prepared as follows.
Immunoglobulin E was prepared according to the method of Tada et al. Prior to sensitization, a preliminary test was performed using rats of the same species, and dilution was performed to obtain an optimal concentration.

Conclusion As is apparent from Table 2 above, the mung bean extract (Examples 1 and 2) extracted by adjusting the pH of acetic acid to 3 or 4 compared to Tranist, which is a typical antihistamine, It shows that the activity is much stronger and the inhibition rate is greatly improved. Also, with respect to the mung bean extract (Examples 4 and 5) which was extracted after adjusting the pH of acetic acid to 3 or 4 and then neutralized with caustic soda, the same degree of suppression as that of Tranist was observed.

On the other hand, the mung bean extract (Example 3) extracted by adjusting the pH of acetic acid to 5 and the pH of acetic acid to 5
The mung bean extract (Example 6) neutralized with caustic soda after extraction was adjusted to 10%, and a suppression rate of 10% or more was recognized. In addition, the mung bean extract extracted by adjusting the pH of acetic acid to 6 (Comparative Example 1), and the pH of acetic acid was adjusted to 6
The mung bean extract (Comparative Example 2) which was neutralized with caustic soda after the extraction was adjusted to a certain degree, although a slight suppression rate was recognized, the value was low.

When the same experiment was carried out on mung bean extract extracted with hot water (Comparative Example 3), the rate of inhibition of the antigen-antibody reaction was as low as 3%.

Further, it was found that the extract of mung bean according to the present invention did not show any antihistamine action.
I knew from In this experiment, the effect of the above-described mung bean extract according to the example of the present invention on contraction by histamine was examined using an intestinal tract isolated from a guinea pig. The antihistamine action refers to inhibiting histamine from reaching a site (receptor) where histamine is deficient in an organ and exerts the action. In other words, the antihistamine is caused to act on the histamine receptor first, and the histamine that has reached cannot be bound, thereby suppressing redness and itch.

In Experiment 3, the ileum extracted from a guinea pig was suspended in a nutrient solution, histamine was added to the ileum, and the ileum was contracted. The length of the contraction was measured using an instrument, and the sensitivity to histamine was determined. did. If a mung bean extract having an antihistamine action is previously added to the nutrient solution, shrinkage is suppressed even when histamine is added. This inhibition rate was determined to be the strength of the antihistamine action.

Experiment 3 An experiment was conducted according to the Magnus method. A guinea pig ileum piece (2 to 3 cm) was suspended in a liquid tank of a Magnus apparatus having a capacity of 10 mL, and one end was connected to the bottom of the tank and the other end was connected to an isotonic transducer. The temperature of the liquid tank was adjusted to 37 ° C., and the intestinal tract was suspended and left for 30 minutes. Gas (5% CO
₂ , 95% O ₂ ).

After being stabilized, 1 × 10 ⁻⁶ to 1 × 10 ⁻⁵
Histamine was sequentially injected into the tank to train the intestinal tract. 1 × 10 ^-5 to 1 × 1 after training
^0-4 concentrations of histamine were administered cumulatively. This was repeated several times, and when a certain reaction was obtained, volume response curve data was obtained. The test drug (mung bean extract) was injected into the ileum with a 10-minute rest period after washing, left for 5 minutes, and then histamine was cumulatively administered. Similarly, volume response curve data was obtained. The data thus obtained were subjected to statistical processing to determine the effect of the drug.

The results of this experiment are shown below. Table 3 Inhibition rate of drug action amount Mung bean extract 1 mg / mL-Mung bean extract 10 mg / mL-That is, the mung bean extract of the present invention has no antihistamine effect. That is, it seems that there is no direct effect on the histamine receptor. Here, an experiment was performed using the mung bean extract of Example 2.

In Experiment 3, the guinea pig ileum pieces were prepared as follows. Hartley male guinea pigs that had been fasted for 24 hours or more were killed, the abdominal wall was immediately cut open, the ileum was cut at the ileocecal area, and the ileum was removed to a length of about 30 cm. This was transferred into a heated Tyrode solution prepared in advance in a petri dish. This was cut into a length of 2-3 cm and used for the experiment.

Tyrode's solution was NaCl 8.0 g, K
Cl 0.2 g, MgCl ₂ 0.1 g, NaH ₂ PO ₄
0.05 g, 1.0 g of NaHCO _{3 and} 1.0 g of glucose were dissolved in distilled water, and 1000 mL (pH 7.
8).

From the results of Experiments 1 to 3 above, although the mung bean extract according to the present invention does not have an antihistamine action, it has an antiallergic effect of suppressing histamine release itself,
It was also found that the effect of suppressing excessive antigen-antibody reaction was very high.

Clinical Test From the above experiment, it was found that mung bean extract extracted with hot acetic acid water had an antiallergic action (a histamine release inhibitory action and an antigen-antibody reaction inhibitory action). The inventor then performed a clinical test by administering a dietary supplement containing the mung bean extract according to the present invention to a hay fever patient,
The effect of mung bean extract on hay fever was confirmed. This clinical study neutralizes hot-water-extracted mung bean extract (hereinafter, "hot-water-extracted mung bean extract"), acetic acid-extracted mung bean extract, and acetic acid-extracted mung bean extract. The resulting extract (hereinafter, referred to as "hot acetic acid-extracted neutralized mung bean extract") was administered to confirm the effects of each.

Each extract was obtained as follows. Hot-water-extracted mung bean extract Mung bean was extracted with hot water of 80 ° C. to obtain an extract. The extraction time was 2 hours. The mixing ratio of hot water to mung bean was 4: 1 by weight. Hot Acetic Acid Extracted Mung Bean Extract The aqueous acetic acid was adjusted to pH 4 and heated to 80 ° C. to extract mung beans to obtain an extract. The extraction time was 2 hours. The mixing ratio of acetic acid water and mung bean was 4: 1 by weight. Hot Acetic Acid Extraction Neutralized Mung Bean Extract The aqueous acetic acid was adjusted to pH 4 and heated to 80 ° C. to extract mung beans to obtain an extract, which was further neutralized with caustic soda. The extraction time was 2 hours. The mixing ratio of acetic acid water and mung bean was 4: 1 by weight.

The test agent containing the hot water-extracted mung bean extract is as follows:
The test agent containing hot acetic acid-extracted mung bean extract was 15 in 15 males and females from 13 to 52 years old.
It was administered to 12 males and females aged 2 to 37 years. Each patient had a primary disease such as allergic rhinitis and had received some modern medical treatment.

Each test agent was in the form of powder, and each packet contained 1 g of hot extract of mung bean hot water, extract of hot mung bean acetic acid, and 1 g of neutral extract of mung bean hot acetic acid.
In addition, for adult patients, twice a day after breakfast and dinner, 2 packets each, for a total of 4
Dosage is daily, for patients under 15 years 2
After the morning and evening meals, one packet was taken each, and a total of two packets were used as the daily dose. The administration period was 30 days, and started from March 10, 1997, which was the peak period when cedar pollen was scattered, and ended on April 12, 1997. The modern medical treatment (oral medicine, nasal drops, etc.) that each patient received was continued as it was.

Judgment Method In each case, the subjective symptoms before administration were confirmed, and one month after the administration, improvement, deterioration, or invariability of the subjective symptoms were examined. Judgment is "significant improvement" when the symptoms disappear or almost disappear, "moderate improvement" when the symptoms are significantly improved, "mild improvement" when the symptoms are somewhat reduced, and when the symptoms do not change Was evaluated as “unchanged”, and when the symptoms worsened as “worse”, the effects of each test agent were compared.

[0058]

[Table 4]

[0059]

[Table 5]

[0060]

[Table 6]

As shown in Table 4, the mung bean extract extracted with hot water did not show any significant improvement even when administered to patients, and in many cases the symptoms worsened. In contrast, as shown in Tables 5 and 6, according to the mung bean extract extracted with acetic acid,
It can be seen that the symptoms of hay fever, including those neutralized, are remarkably improved.

[0062] In the patients to whom the hot acetic acid-extracted mung bean extract was administered, improvement was observed around 7 days after the administration, and after one month, there were many cases in which the combined use of nasal drops such as Intal was completely unnecessary. Was done. Thus, it is considered that mung bean extract extracted with acetic acid has a considerable hay fever improving effect. On the other hand, the improvement effect of the patient to whom the hot water-extracted mung bean extract was administered was far lower than that of the case to which the acetic acid-extracted mung bean extract was administered, and many cases were worsened.

A specific clinical example will be described. (1) 14-year-old man, junior high school student, atopic dermatitis. He had had atopic symptoms since he was a baby, and was treated at a nearby dermatologist. Until 1995, steroid ointments were used when symptoms were severe. Atopic dermatitis has spread throughout the body since the summer of 1995, and symptoms have worsened. The use of steroid ointments was discontinued on August 16, the same year. When I was treated on August 23 of the same year, my facial symptoms were severe,
Redness and leachate were observed. Prescription of herbal medicine and anti-allergic drugs in addition to hydrotherapy resulted in a slight relief of facial symptoms. In October of the same year, since the symptoms worsened, 6 g of the hot water-extracted mung bean extract according to the present invention was started to be administered per day from the 18th. In about 2 weeks, the symptoms were considerably relieved and the itching subsided.

(2) A 28-year-old man, office worker, atopic dermatitis Atopic dermatitis has been occurring since childhood, and he had been treated by a nearby physician. When I was a junior high school student, I started to receive topical steroids in dermatology. After adulthood, the symptoms worsened after relocation. When the patient was examined on January 11, 1997, he developed redness with mild pigmentation mainly in the upper body, and complained of severe itching and difficulty sleeping at night. 6 g / day of an antiallergic agent and hot-water-extracted mung bean extract according to the present invention
Administered, the itch subsided in about one month, and he became able to sleep at night.

(3) A 26-year-old male employee, who had been treated at our hospital since May 1995 due to alcoholic liver injury. In February 1997, he suffered hay fever. Administration of the antiallergic agent increased the burden on the liver, so the progress was observed only with Intal nasal drops, but the symptoms were not improved. When the hot acetic acid-extracted mung bean extract of the present invention was administered in an amount of 6 g per day, symptoms such as nasal congestion and runny nose were improved in about one week. No signs of exacerbation were observed even in strong winds.

(4) A 16-year-old woman, a student. He had atopy since the second grade of elementary school, and his symptoms worsened in winter. Especially itchy upper body. I had been taking steroid ointment when my symptoms were worsening, but I stopped taking steroid ointment in consideration of side effects,
When only the hot acetic acid aqueous extract mung bean extract according to the present invention was administered from December 1997, itching was drastically reduced in about one week and relieved in one month.

As described above, mung bean extract extracted with acetic acid has a strong antiallergic effect, but since it is extracted with acetic acid, a strong odor of acetic acid remains in the product. It is considered that the stronger the pH of the acetic acid water used for the extraction, the higher the antiallergic effect. However, the higher the pH, the stronger the residual acetic acid odor, which limits the use. Therefore, a study was conducted to find out how much irritating odor can withstand use as food.

Outline of the Survey The following four types of hot acetic acid aqueous extracted mung bean extract were prepared by changing the pH of the acetic acid water used for extracting the mung bean extract.
Further, these four kinds of hot acetic acid aqueous extracted mung bean extract were further neutralized with caustic soda to prepare the following hot acetic acid aqueous extracted neutralized mung bean extract. The method of extracting these extracts was the same as the method used in the clinical test. 10-58
Twenty men and women up to the age of 20 were allowed to take these mung bean extracts ~, and the intensity of acetic acid odor in each mung bean extract was compared.

Sample Mung Bean Hot Acetic Acid Water Extract (pH 3) Mung Bean Hot Acetic Acid Water Extract (pH 4) Mung Bean Hot Acetic Acid Water Extract (pH 5) Mung Bean Hot Acetic Acid Water Extract (pH 6) Mung Bean Hot Acetic Acid Water Extract Neutralizing Extract (pH 3) Neutral mung bean hot acetic acid aqueous extraction neutralized extract (pH 4) Mung bean hot acetic acid aqueous extraction neutralized extract (pH 5) Mung bean hot acetic acid aqueous extracted neutralized extract (pH 6)

Judgment method The criteria for the judgment are that the odor of acetic acid is too strong and cannot be smelled, and that the odor of acetic acid is smellable, but the odor of acetic acid is usually weak and has no problem. Those that could be done were rated as good, and those that did not smell acetic acid were rated as best.

[0071]

[Table 7] As shown in Table 7, the difference in the irritating odor between the sample and the sample was large, and the mung bean extract (sample) extracted with hot acetic acid water adjusted to pH 3 had too much residual acetic acid odor to be consumed as food. Can be difficult. On the other hand, there was no significant difference in the intensity of the irritating odor between the sample and the sample, and in many cases the judgment was "normal" which could be managed. Samples are occupied by those judged to be “normal” or “shadow without any problems”. On the other hand, the sample
Although he was strong, many responded that he would manage.

From the results of this investigation, among the extracts (samples) of mung bean hot acetic acid aqueous solution, those having a pH of 4 to 6 are suitable as foods, and in particular, a sample of pH 6 can be ingested without any problem. . Further, the neutralized extract of mung bean hot acetic acid aqueous extract (sample) is suitable for ingestion as food in all of pH 3 to 6.

As described above, it has been found that an extract obtained by extracting mung bean with acetic acid has a strong antiallergic effect. In addition, from the above-described findings, among the acetic acid-extracted mung bean extracts, without losing the anti-allergic effect, and that can be suitably used as food, an extract extracted with hot acetic acid water adjusted to pH 4 to 6, particularly adjusted to pH 4. Extracts extracted with hot acetic acid water were found to be optimal. This is because the mung bean extract extracted with hot acetic acid water of pH 4 does not have any antiallergic effect and has a relatively small residual acetic acid odor as compared with the mung bean extract extracted with hot acetic acid water of pH 3. Furthermore, it is economical because the amount of acetic acid used is small. pH
Extraction with hot acetic acid water adjusted to 5 to 6 is more economical and has little residual acetic acid odor, but is somewhat inferior in terms of action and effect as compared to an extract extracted with hot acetic acid water at pH 4.

From the results of the above clinical tests, it has been found that mung beans extracted with hot acetic acid water and then neutralized with caustic soda also have a considerable antiallergic effect. Of the neutralized mung bean extract (samples) extracted with hot acetic acid water, pH 3
Extracts extracted with hot acetic acid water adjusted to ４4 and neutralized with caustic soda (sample and) are most suitable as dietary supplements. This is because a sufficient effect is ensured and the residual acetic acid odor is small.

Therefore, if the consumer was an adult and could still ingest the irritating odor of acetic acid in the food even if some remained, and a high antiallergic effect was expected, the pH was adjusted to pH 4. It is desirable to administer a mung bean extract (sample) extracted with hot acetic acid water. Meanwhile, children and
Alternatively, for adults who are sensitive to the irritating odor of acetic acid, pH 3
After extraction with hot acetic acid water adjusted to ~ 4, it is preferable to administer a mung bean extract neutralized with caustic soda. In each case, it is highly effective for patients with hay fever (allergic rhinitis) called type I allergy and atopy. In addition,
It is considered that the mung bean extract according to the present invention can also be applied to allergic asthma. This is because allergic asthma is also a type I allergy and its onset mechanism is similar to that of hay fever.

The mixing ratio of aqueous acetic acid and mung bean, the extraction temperature and the extraction time in the method for extracting mung bean extract of the present invention are in accordance with the general extraction method. However, the present invention is not limited to the values described above. That is, the mixing ratio is 4: 1 by weight of acetic acid water: mung bean.
However, the value may be 3: 1 or 5: 1 as long as the extract can be extracted. The extraction temperature is 80 ° C
The temperature is not limited to this, and any temperature may be used as long as the temperature can be extracted between about 90 to 70 ° C. Furthermore, the extraction time is 2 if extraction is possible.
It may be shorter than the time.

[0077]

As described above, it has been found that the mung bean extract extracted using the hot acetic acid water according to the present invention has a high antiallergic effect. It is possible to suppress allergic symptoms such as atopic dermatitis. Also, when extracting
By adjusting the pH of acetic acid to an appropriate value, or by neutralizing the extract after extraction, the patient can easily take the extract without losing the antiallergic effect.

Claims (6)

[Claims] 1. An extract of mung bean extracted by using hot acetic acid water. 2. The extract of mung bean extract according to claim 1, wherein the pH of said hot acetic acid aqueous solution is adjusted to 3 to 5, particularly preferably 4 and extracted. 3. The mung bean extract according to claim 1 or 2, wherein the extract is extracted using hot acetic acid water.
A mung bean extract which is neutralized. 4. The mung bean extract according to claim 3, wherein the mung bean extract is neutralized with caustic soda. 5. The mung bean extract according to claim 1, wherein the histamine release inhibition rate calculated based on an experiment performed using rats is 12 to 70%. . 6. The mung bean extract according to claim 1, wherein the allergy suppression rate is 5 to 45% as calculated based on an experiment performed using rats. Mung bean extract extract.