JPH1171290A - Hyaluronidase inhibitor and food and beverage containing the same - Google Patents
Hyaluronidase inhibitor and food and beverage containing the sameInfo
- Publication number
- JPH1171290A JPH1171290A JP9244840A JP24484097A JPH1171290A JP H1171290 A JPH1171290 A JP H1171290A JP 9244840 A JP9244840 A JP 9244840A JP 24484097 A JP24484097 A JP 24484097A JP H1171290 A JPH1171290 A JP H1171290A
- Authority
- JP
- Japan
- Prior art keywords
- hyaluronidase
- extract
- food
- beverage
- amara
- 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
Links
Landscapes
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
【0001】[0001]
【発明の属する技術分野】本発明は安全性が高い植物抽
出物より成る新規なヒアルロニダーゼ阻害剤及びヒアル
ロニダーゼ阻害剤を含有するヒアルロニダーゼ阻害用飲
食品に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel hyaluronidase inhibitor comprising a highly safe plant extract and a food or drink for inhibiting hyaluronidase containing the hyaluronidase inhibitor.
【0002】[0002]
【従来の技術】ヒアルロン酸は、β−D−N−アセチル
グルコサミンとβ−D−グルクロン酸が交互に結合して
できた直鎖状の高分子多糖であり、分子量は大きく10
0万以上のものが知られている。ヒアルロン酸は哺乳類
の結合組織等に広く分布し、皮膚中での細胞間隙の水分
保持、皮膚の潤滑性・柔軟性の保持等に寄与すると考え
られている。また、ヒアルロニダーゼは人体に広く分布
し、人を含む哺乳類のヒアルロニダーゼとしてはヒアル
ロノグルコサミニダーゼが知られている。一方、リウマ
チや変形関節炎の患者の関節腔のヒアルロン酸は低分子
化されていることが知られており、ヒアルロン酸の分解
を抑制するヒアルロニダーゼ阻害剤はこの様な疾病の治
療薬として期待されている。更に、ヒアルロニダーゼは
炎症発生と関連すると言われており、この酵素の阻害剤
は炎症やアレルギーの予防・治療にも有効であるとも考
えられている。既に、各種のヒアルロニダーゼ阻害剤が
各種の植物から抽出され、特許出願されている〔特開平
1−128933号公報(シャクオウ、オウレン等)、
特開平2−11520号公報(ジユ、ゲンノショウコ
等)、特開平2−221229号公報(甘草等)、特開
平6−80576号公報(チンピ、キジツ等)〕。2. Description of the Related Art Hyaluronic acid is a linear high-molecular polysaccharide formed by alternately binding β-DN-acetylglucosamine and β-D-glucuronic acid, and has a large molecular weight of 10%.
More than 100,000 are known. Hyaluronic acid is widely distributed in connective tissues and the like of mammals, and is considered to contribute to the retention of intercellular water in the skin and the maintenance of lubricity and flexibility of the skin. Moreover, hyaluronidase is widely distributed in the human body, and hyaluronic glucosaminidase is known as hyaluronidase in mammals including humans. On the other hand, it is known that hyaluronic acid in joint cavities of patients with rheumatism and osteoarthritis is reduced in molecular weight, and a hyaluronidase inhibitor that suppresses the degradation of hyaluronic acid is expected as a therapeutic agent for such diseases. I have. Furthermore, it is said that hyaluronidase is associated with the occurrence of inflammation, and it is considered that inhibitors of this enzyme are also effective in preventing and treating inflammation and allergy. Already, various hyaluronidase inhibitors have been extracted from various plants, and patent applications have been filed [Japanese Patent Application Laid-Open No. 1-128933 (Shaku-oh, Uren etc.),
JP-A-2-11520 (Jiyu, Gennoshoko etc.), JP-A-2-221229 (licorice etc.), JP-A-6-80576 (Chippi, pheasant etc.)].
【0003】[0003]
【発明が解決しようとする課題】上記のように、ヒアル
ロニダーゼ阻害剤は疾病の治療のみならず予防にも有望
なものとして期待されているものであるが、人間が摂取
する以上その安全性には十分な注意を払う必要がある。
本発明の目的は、阻害効果が大きく、かつ安全性の高い
新たなヒアルロニダーゼ阻害剤を食品素材から検索し、
該阻害剤及びそれを含有するヒアルロニダーゼ阻害用飲
食品を提供することにある。As described above, hyaluronidase inhibitors are expected to be promising not only for the treatment but also for the prevention of diseases. Great care must be taken.
An object of the present invention is to search for a new hyaluronidase inhibitor having a high inhibitory effect and high safety from food materials,
An object of the present invention is to provide the inhibitor and a food or drink for inhibiting hyaluronidase containing the same.
【0004】[0004]
【課題を解決するための手段】本発明を概説すれば、本
発明の第1の発明は、フィランツス・エンブリカの抽出
物を有効成分とするヒアルロニダーゼ阻害剤に関し、第
2の発明は、該阻害剤を含有するヒアルロニダーゼ阻害
用飲食品に関する。SUMMARY OF THE INVENTION To summarize the present invention, a first invention of the present invention relates to a hyaluronidase inhibitor comprising an extract of Filanthus emblica as an active ingredient, and a second invention relates to the inhibitor of the invention. And a food or beverage for hyaluronidase inhibition.
【0005】本発明者らは、鋭意検討の結果、学名:フ
ィランツス・エンブリカ(Phyllanthus emblica)の抽出
物が高いヒアルロニダーゼ阻害活性を有することを見出
し、本発明を完成するに至った。As a result of intensive studies, the present inventors have found that an extract having a scientific name of Phylanthus emblica has a high hyaluronidase inhibitory activity, and have completed the present invention.
【0006】[0006]
【発明の実施の形態】以下、本発明を具体的に説明す
る。まず、本発明におけるフィランツス・エンブリカは
インド、セイロン、マレー半島、スンダ島、中国に自生
し、台湾の一部で栽培されている落葉小高木でトウダイ
グサ科に属する。またフィランツス・エンブリカはイン
ド等において古くから生食されたり、ゼリー、ピクルス
等の飲食物として、また生果実、乾燥果実、発酵果汁あ
るいはそれらの抽出液等が生薬として解熱、利尿、便通
又は止血等の目的で使用され、また、下痢、コレラ、胆
のう病等に用いられており、人体に対しての安全性は極
めて高いものである。また、和名でユカン及び一般にア
マラ(Amla) と称されるものも本発明のフィランツス・
エンブリカに属する。BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be specifically described below. First, Filanthus emblica in the present invention is native to India, Ceylon, the Malay Peninsula, Sunda Island, and China, and is a deciduous small tree cultivated in part of Taiwan and belongs to the Euphorbiaceae family. Filanthus emblica has been eaten raw for a long time in India and other countries, and has been used as a food and drink such as jelly and pickles. It is used for diarrhea, cholera, gallbladder, etc., and is extremely safe for the human body. In addition, Yukan in the Japanese name and those commonly called Amala are also used in the present invention.
Belongs to Emblica.
【0007】本発明の抽出用フィランツス・エンブリカ
原料としては、アマラの果実、種子、樹皮等を用いるこ
とができる。用いる果実、種子、樹皮等の形状は特に限
定はないが、抽出効率の上からは破砕、粉砕して用いる
方が好ましく、また、そのままか、加工例えば乾燥して
用いてもよい。[0007] As a raw material of Filanthus emblica for extraction of the present invention, fruits, seeds, bark and the like of Amara can be used. The shape of the fruit, seed, bark, etc. to be used is not particularly limited, but it is preferable to use it after being crushed or pulverized from the viewpoint of extraction efficiency.
【0008】アマラ原料からの抽出方法は、特に限定は
ないが、例えばバッチ法、カラム法等、通常用いられる
方法が挙げられる。アマラの果実、種子、樹皮等のから
の有効成分の抽出に用いる溶剤は、水、メチルアルコー
ル、エチルアルコール、ブタノール、酢酸エチル、エー
テル、アセトン又はn−ヘキサン等の溶媒の一種又は二
種以上を適宜混合して使用することができる。抽出温度
は特に限定はないが、40〜100℃程度の温度が好ま
しく、有機溶媒を使用する場合は50〜90℃が好まし
い。また、抽出時間も特に限定はないが、数分〜数十時
間、好ましくは10分〜24時間である。更に、抽出時
のかくはんの有無は任意に選択できる。[0008] The extraction method from the Amara raw material is not particularly limited, and examples thereof include a commonly used method such as a batch method and a column method. Amara fruit, seeds, the solvent used for the extraction of the active ingredient from the bark, etc., water, methyl alcohol, ethyl alcohol, butanol, ethyl acetate, ether, acetone or one or more solvents such as n-hexane and the like. They can be used by appropriately mixing. Although the extraction temperature is not particularly limited, a temperature of about 40 to 100 ° C is preferable, and when an organic solvent is used, 50 to 90 ° C is preferable. Also, the extraction time is not particularly limited, but is several minutes to several tens of hours, preferably 10 minutes to 24 hours. Furthermore, the presence or absence of stirring at the time of extraction can be arbitrarily selected.
【0009】本発明の抽出物は、そのまま、又は希釈あ
るいは濃縮した状態、あるいは濃縮乾燥した粉末、顆粒
又は錠剤等の形でヒアルロニダーゼ阻害剤として使用さ
れ、飲食品に適宜ヒアルロニダーゼ阻害剤を含有させる
ことにより、ヒアルロニダーゼ阻害用飲食品を提供する
ことができる。ここでいう飲食品とは、例えば製菓・製
パン類、穀粉・麺類、農産・林産加工食品、畜産加工
品、乳・乳製品、油脂・油脂加工品、酒類、飲料、調味
料及び食品素材等が挙げられる。The extract of the present invention is used as a hyaluronidase inhibitor as it is, or in a diluted or concentrated state, or in the form of a concentrated, dried powder, granule or tablet. Thereby, a food or beverage for hyaluronidase inhibition can be provided. Foods and drinks here include, for example, confectionery and baking, flour and noodles, agricultural and forest processed foods, livestock processed products, milk and dairy products, oils and fats processed oils, alcoholic beverages, beverages, seasonings, food ingredients, etc. Is mentioned.
【0010】ヒアルロニダーゼ阻害剤を飲食品に含有さ
せる量は、後述の実施例1で得られるアマラ抽出エキス
(固形物)に換算して、飲食品当り0.001w/w%
以上であればよいが、好ましくは0.01〜5w/w%
である。The amount of the hyaluronidase inhibitor to be contained in the food or drink is 0.001 w / w% per food or drink in terms of the amara extract (solid) obtained in Example 1 described later.
As long as it is at least, preferably 0.01 to 5 w / w%
It is.
【0011】[0011]
【実施例】以下、本発明を実施例に基づき更に具体的に
説明するが、本発明はこれらに限定されるものではな
い。EXAMPLES Hereinafter, the present invention will be described more specifically based on examples, but the present invention is not limited to these examples.
【0012】実施例1 (アマラ抽出物によるヒアルロ
ニダーゼ阻害剤の調製) 乾燥し粉砕したアマラの果実200gに5倍量の蒸留水
を加え、加温し、90℃で1時間熱水抽出した後、上清
と残さを分離した。残さを温水で洗った上清を先の上清
と併せ、常法に従い減圧下(720mmHg)に50℃
で濃縮乾固しアマラ果実抽出物(以下、アマラ抽出エキ
スと略述する)30gを得た。Example 1 (Preparation of Hyaluronidase Inhibitor by Amara Extract) Five-fold amount of distilled water was added to 200 g of dried and ground Amara fruit, heated and extracted with hot water at 90 ° C. for 1 hour. The supernatant and the residue were separated. The supernatant obtained by washing the residue with warm water is combined with the above-mentioned supernatant, and is subjected to 50 ° C. under reduced pressure (720 mmHg) according to a conventional method.
And dried to obtain 30 g of Amara fruit extract (hereinafter abbreviated as Amara extract).
【0013】実施例2 (ヒアルロニダーゼ阻害活性測
定結果) 実施例1で得られたアマラ抽出エキスを0.1Mリン酸
緩衝溶液(pH4)に溶解し、2mg/ml〔比重1.
0(20℃)〕に調製して活性測定に供した。ヒアルロ
ニダーゼ阻害活性測定は、モルガン−エルソン(Morgan
-Elson)法〔ザ・ジャーナル・オブ・バイオロジカル・
ケミストリー(J.Biol.Chem)、第217巻、第959頁
(1955)〕を応用する松本の方法に従って行った。
すなわち、牛こう丸ヒアルロニダーゼ〔シグマアルドリ
ッチジャパン(株)製、タイプN−S〕1.9mg/m
lを含む0.1Mリン酸緩衝液(pH4.0)0.1m
lに、0.2mlの上記抽出エキス試料を濃度を段階的
に変化させて加えた。これを20分間、37℃でインキ
ュベーションした後、コンパウンド48/80〔シグマ
アルドリッチジャパン(株)製〕を0.5mg/mlの
濃度で含むリン酸緩衝液0.2mlを加えて37℃で2
0分間インキュベーションし、酵素を活性化させた。更
に、基質としてヒアルロン酸カリウム〔和光純薬工業
(株)製〕0.8mg/mlを含むリン酸緩衝液0.5
mlを加えて37℃で40分間酵素反応を行った。その
後、0.2mlの0.4N水酸化ナトリウム及び0.2
mlの0.8Mホウ酸ナトリウム緩衝液(pH9.2)
を加え、3分間煮沸し、酵素を失活させた後、1w/v
%p−ジメチルアミノベンズアルデヒドを含む10N塩
酸:氷酢酸混合液〔1.25:98.75(v:v)〕
を6ml加え、37℃で20分間発色反応させ、ヒアル
ロン酸から遊離したアセチルアミノ酸を呈色反応により
定量した。この方法により、抽出エキスによる阻害が吸
光度の減少として測定され、阻害率は以下の式(数1)
で表される。Example 2 (Results of Measurement of Hyaluronidase Inhibiting Activity) The Amara extract obtained in Example 1 was dissolved in a 0.1 M phosphate buffer solution (pH 4), and 2 mg / ml [specific gravity: 1.
0 (20 ° C.)] for activity measurement. Hyaluronidase inhibitory activity was measured by Morgan-Elson.
-Elson) method [The Journal of Biological
Chemistry (J. Biol. Chem), Vol. 217, p. 959 (1955)].
That is, 1.9 mg / m of beef testicular hyaluronidase [Type NS, manufactured by Sigma-Aldrich Japan Co., Ltd.]
0.1M phosphate buffer (pH 4.0)
To 1, 0.2 ml of the above extract sample was added in a stepwise change in concentration. After incubating the mixture for 20 minutes at 37 ° C, 0.2 ml of a phosphate buffer containing 0.5 mg / ml of Compound 48/80 (manufactured by Sigma-Aldrich Japan) was added, and the mixture was added at 37 ° C.
Incubated for 0 minutes to activate the enzyme. Further, a phosphate buffer solution containing 0.8 mg / ml of potassium hyaluronate (manufactured by Wako Pure Chemical Industries, Ltd.) as a substrate was used.
Then, an enzyme reaction was carried out at 37 ° C. for 40 minutes. Then, 0.2 ml of 0.4N sodium hydroxide and 0.2 ml
ml of 0.8 M sodium borate buffer (pH 9.2)
And boil for 3 minutes to inactivate the enzyme, then 1 w / v
% P-dimethylaminobenzaldehyde-containing 10N hydrochloric acid: glacial acetic acid mixture [1.25: 98.75 (v: v)]
Was added and the color reaction was carried out at 37 ° C. for 20 minutes, and the acetyl amino acid released from hyaluronic acid was quantified by the color reaction. According to this method, the inhibition by the extract is measured as a decrease in absorbance, and the inhibition rate is calculated by the following formula (Equation 1).
It is represented by
【0014】[0014]
【数1】阻害率(%)=〔(ブランクの吸光度−サンプ
ルの吸光度)/(ブランクの吸光度)〕×100## EQU1 ## Inhibition rate (%) = [(absorbance of blank−absorbance of sample) / (absorbance of blank)] × 100
【0015】その結果を図1に示した。アマラ抽出物の
濃度は反応液容量に対するアマラ抽出エキスの固形分重
量の比として表した。なお、図1において、縦軸は阻害
率(%)、横軸は濃度(μg/ml)を示す。図1から
求められる実施例1で得られたアマラ抽出エキスの50
%阻害を示す濃度(1C50)は175μg/mlであ
り、これまでに、ヒアルロニダーゼ阻害活性及び抗アレ
ルギー性が知られ実用化されている、テンチャエキス、
あるいはリンゴポリフェノールの200μg/mlある
いは100μg/mlと比較してほぼ同等の値であっ
た。今回用いたアマラ抽出エキスはアマラ果実から直接
熱水抽出した粗抽出物であり、このような粗抽出物とし
ては非常に強い阻害効果を持つものである。The results are shown in FIG. The concentration of the Amara extract was expressed as a ratio of the solid content weight of the Amara extract to the reaction solution volume. In FIG. 1, the vertical axis indicates the inhibition rate (%), and the horizontal axis indicates the concentration (μg / ml). 50 of the Amara extract obtained in Example 1 obtained from FIG.
The concentration (1C 50 ) showing% inhibition is 175 μg / ml. Tencha extract, a hyaluronidase inhibitory activity and an antiallergic agent, which has been known and put to practical use,
Alternatively, the values were almost equivalent to those of 200 μg / ml or 100 μg / ml of apple polyphenol. The Amara extract used this time is a crude extract directly extracted with hot water from Amara fruit, and has a very strong inhibitory effect as such a crude extract.
【0016】実施例3 (錠剤の調製) 実施例1で得られたアマラ抽出エキスを用いて、表1に
示される配合を基に常法により錠剤組成物を調製し、錠
剤プレスを用いて錠剤を調製した。Example 3 (Preparation of tablet) Using the Amara extract obtained in Example 1, a tablet composition was prepared by a conventional method based on the composition shown in Table 1, and the tablet was prepared using a tablet press. Was prepared.
【0017】[0017]
【表1】 [Table 1]
【0018】上記組成物は、1錠(2g)当り40mg
(2w/w%)のアマラ抽出エキスを含み、アレルギー
の改善等の効果が期待できる。The above composition is 40 mg per tablet (2 g).
(2 w / w%) Amara extract extract, and can be expected to have effects such as improvement of allergy.
【0019】実施例4(豆腐の調製) 15〜18℃に冷却した豆乳1リットルに、4gの天然
にがり、及び実施例1で得られたアマラ抽出エキス13
3mgを添加した後、プラスチック製のカップに詰め、
シーラーで密封した。これを湯煎(85℃)で45分間
加熱し、凝固させた後、氷冷し充てん絹ごし豆腐を得
た。この豆腐は一丁(300g)当り、40mg(0.
013w/w%)のアマラ抽出エキスを含んでおり、テ
クスチャー、味共に良好であった。Example 4 (Preparation of tofu) 1 g of soymilk cooled to 15-18 ° C., 4 g of natural bittern, and the Amara extract 13 obtained in Example 1
After adding 3mg, pack into plastic cups,
Sealed with sealer. This was heated in hot water (85 ° C.) for 45 minutes to coagulate, and then cooled on ice to obtain a filled silken tofu. This tofu is 40 mg (0.4 g) per one chop (300 g).
013 w / w%), and the texture and taste were good.
【0020】実施例5(キャンデーの調製) 砂糖1.2kgと水飴0.8kgをディソルバー(11
0℃)で溶解混合した後、クッカーで120〜130℃
まで煮上げ、水分含量を2%以下とし、8gのアマラ抽
出エキス及び香料を練り込み良く混合した後、冷却、成
形した。このキャンデーは、一粒(4g)当り40mg
(1w/w%)のアマラ抽出エキスを含んでおり、風
味、味共に良好であった。Example 5 (Preparation of candy) 1.2 kg of sugar and 0.8 kg of starch syrup were dissolved in a dissolver (11
0 ° C) and then mixed with a cooker at 120-130 ° C.
The mixture was boiled until the water content was reduced to 2% or less, 8 g of Amara extract extract and perfume were kneaded and mixed well, then cooled and molded. This candy is 40mg per grain (4g)
(1% w / w) Amara extract, and both flavor and taste were good.
【0021】実施例6(飲料の調製) 表2の実施例1で得られたアマラ抽出エキスを含む原材
料を混合して、アマラ抽出エキス配合飲料を得た。Example 6 (Preparation of Beverage) Raw materials containing the Amara extract obtained in Example 1 in Table 2 were mixed to obtain a beverage containing the Amara extract.
【0022】[0022]
【表2】 (*:25w/w%水分含有)[Table 2] (*: Contains 25 w / w% water)
【0023】以上の原材料を水に溶解し、1リットルに
フィルアップした後、殺菌(80℃、10分間)し、ビ
ン詰めした。この飲料100mlは、アマラ抽出エキス
40mg(0.04w/w%)を含有し、風味、味共に
良好であった。The above raw materials were dissolved in water, filled up to 1 liter, sterilized (80 ° C., 10 minutes), and bottled. 100 ml of this beverage contained 40 mg (0.04 w / w%) of the Amara extract, and both flavor and taste were good.
【0024】実施例7(ラーメンの作製) 400gのラーメン専用粉(かん水等を含む小麦粉)
に、実施例1で得られた160mgのアマラ抽出エキス
と、160mlの水を加え、そぼろ状になるように混合
した。これを家庭用製麺機〔三洋電機(株)製〕で製麺
し、ラーメンを得た。このラーメンは一人前(小麦粉1
00g相当)当りアマラ抽出エキス40mg(0.04
w/w%)を含んでおり、テクスチャー、味共に良好で
あった。Example 7 (Preparation of ramen) 400 g of flour exclusively for ramen (wheat flour containing brine etc.)
Then, 160 mg of Amara extract extract obtained in Example 1 and 160 ml of water were added thereto, and mixed so as to be ragged. This was noodle-made with a home noodle-making machine (manufactured by Sanyo Electric Co., Ltd.) to obtain ramen. This ramen is served alone (flour 1
40 mg (0.04 equivalent) of Amara extract
w / w%), and both texture and taste were good.
【0025】[0025]
【発明の効果】以上詳述したように、フィランツス・エ
ンブリカに属するアマラの抽出エキスは、高いヒアルロ
ニダーゼ阻害作用を持つ。またアマラは古くから生薬あ
るいは飲食物として使用されている安全性の高い物質で
あり、本発明は実用上極めて有効なヒアルロニダーゼ阻
害剤である。また、飲食品にこのヒアルロニダーゼ阻害
剤を含有させることにより、風味等の品質の良好なヒア
ルロニダーゼ阻害用飲食品が簡便に得られる。As described above in detail, the extract of Amara belonging to Filanthus emblica has a high hyaluronidase inhibitory activity. Amara is a highly safe substance that has been used as a crude drug or food and drink since ancient times, and the present invention is a hyaluronidase inhibitor that is extremely effective in practical use. In addition, by incorporating this hyaluronidase inhibitor into foods and drinks, foods and drinks for inhibiting hyaluronidase with good quality such as flavor can be easily obtained.
【図1】アマラ抽出エキスのヒアルロニダーゼ阻害活性
を示した説明図である。FIG. 1 is an explanatory diagram showing the hyaluronidase inhibitory activity of an Amara extract.
フロントページの続き (51)Int.Cl.6 識別記号 FI A23L 2/52 A23L 2/38 C 2/38 C12N 9/99 C12N 9/99 A23L 2/00 F (72)発明者 河辺 達也 滋賀県大津市瀬田3丁目4番1号 寳酒造 株式会社中央研究所内 (72)発明者 森田 日出男 滋賀県大津市瀬田3丁目4番1号 寳酒造 株式会社中央研究所内Continued on the front page (51) Int.Cl. 6 Identification code FI A23L 2/52 A23L 2/38 C 2/38 C12N 9/99 C12N 9/99 A23L 2/00 F (72) Inventor Tatsuya Kawabe Otsu, Shiga 3-4-1, Seta-ichi, Takara Shuzo Co., Ltd. Central Research Laboratory (72) Inventor Hideo Morita 3-4-1, Seta, Otsu-shi, Shiga Prefecture Takara Shuzo Co., Ltd. Central Research Laboratory Co., Ltd.
Claims (2)
効成分とするヒアルロニダーゼ阻害剤。1. A hyaluronidase inhibitor comprising an extract of Filanthus emblica as an active ingredient.
を含有するヒアルロニダーゼ阻害用飲食品。2. A food or drink for inhibiting hyaluronidase, comprising the hyaluronidase inhibitor according to claim 1.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP9244840A JPH1171290A (en) | 1997-08-27 | 1997-08-27 | Hyaluronidase inhibitor and food and beverage containing the same |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP9244840A JPH1171290A (en) | 1997-08-27 | 1997-08-27 | Hyaluronidase inhibitor and food and beverage containing the same |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH1171290A true JPH1171290A (en) | 1999-03-16 |
Family
ID=17124760
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP9244840A Pending JPH1171290A (en) | 1997-08-27 | 1997-08-27 | Hyaluronidase inhibitor and food and beverage containing the same |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH1171290A (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2007119432A (en) * | 2005-10-31 | 2007-05-17 | Ichimaru Pharcos Co Ltd | Activator of peroxisome proliferator-activated receptor (ppar) |
WO2011151157A1 (en) | 2010-05-31 | 2011-12-08 | Unilever Nv | A fortificant dispensing device |
CN104126802A (en) * | 2014-08-18 | 2014-11-05 | 西藏弘祥医药科技开发有限公司 | Composite solid beverage containing Lycium ruthenicum Murr and Phyllanthus emblica L. and preparation method thereof |
-
1997
- 1997-08-27 JP JP9244840A patent/JPH1171290A/en active Pending
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2007119432A (en) * | 2005-10-31 | 2007-05-17 | Ichimaru Pharcos Co Ltd | Activator of peroxisome proliferator-activated receptor (ppar) |
WO2011151157A1 (en) | 2010-05-31 | 2011-12-08 | Unilever Nv | A fortificant dispensing device |
CN104126802A (en) * | 2014-08-18 | 2014-11-05 | 西藏弘祥医药科技开发有限公司 | Composite solid beverage containing Lycium ruthenicum Murr and Phyllanthus emblica L. and preparation method thereof |
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