WO2019131274A1 - Procédé de production d'un produit de fermentation dérivé d'un extrait de thé vert, et produit de fermentation de koji dérivé d'extrait de thé vert - Google Patents

Procédé de production d'un produit de fermentation dérivé d'un extrait de thé vert, et produit de fermentation de koji dérivé d'extrait de thé vert Download PDF

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Publication number
WO2019131274A1
WO2019131274A1 PCT/JP2018/046312 JP2018046312W WO2019131274A1 WO 2019131274 A1 WO2019131274 A1 WO 2019131274A1 JP 2018046312 W JP2018046312 W JP 2018046312W WO 2019131274 A1 WO2019131274 A1 WO 2019131274A1
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Prior art keywords
green tea
tea extract
fermented
composition
koji
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PCT/JP2018/046312
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English (en)
Japanese (ja)
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滋樹 吉田
均 宮崎
小嶋　誠
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国立大学法人 筑波大学
合同会社森のお茶工房
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Priority to JP2019563012A priority Critical patent/JPWO2019131274A1/ja
Publication of WO2019131274A1 publication Critical patent/WO2019131274A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/06—Fungi, e.g. yeasts
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/82—Theaceae (Tea family), e.g. camellia
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P17/00—Drugs for dermatological disorders
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P3/00—Drugs for disorders of the metabolism
    • A61P3/04—Anorexiants; Antiobesity agents
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P43/00—Drugs for specific purposes, not provided for in groups A61P1/00-A61P41/00
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P9/00—Drugs for disorders of the cardiovascular system
    • A61P9/10—Drugs for disorders of the cardiovascular system for treating ischaemic or atherosclerotic diseases, e.g. antianginal drugs, coronary vasodilators, drugs for myocardial infarction, retinopathy, cerebrovascula insufficiency, renal arteriosclerosis
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor

Definitions

  • the present invention provides a method for producing a fermented product derived from a green tea extract, a fermented product derived from a novel green tea extract, and a composition for promoting adiponectin production comprising the fermented product as an active ingredient, prevention, amelioration or treatment of obesity
  • the present invention relates to a composition etc.
  • Patent Document 1 provides a Helicobacter pylori removal agent, food / drink or food additive comprising a tea polyphenol or a tea extract as an active ingredient, which is used in combination with a proton pump inhibitor (PPI). Is disclosed.
  • PPI proton pump inhibitor
  • the main object is to provide new products and new applications derived from green tea.
  • the present inventors tried trial and error to provide new products and new applications starting from green tea. At that time, the present inventors attempted to ferment by adding a seed meal regardless of the common sense even though the green tea extract has an antibacterial action. And when the present inventors performed HPLC analysis about the fermented matter after koji fermentation, the peak patterns of both differed before and after fermentation, and koji fermentation was proceeding well. It could be confirmed. Thus, it was quite unexpected that the koji fermentation proceeded favorably with the green tea extract containing catechins having an antibacterial action at a high concentration.
  • the peak pattern of the HPLC analysis of the fermented manure derived from the green tea extract obtained by the present inventors was examined, the peak of catechins known for its anti-obesity action had almost disappeared.
  • the fermented persimmon product derived from this green tea extract had a low concentration for promoting adiponectin production as compared with the green tea extract before fermentation.
  • the present inventors conducted various physiological activity tests, and as a result, the green tea extract-derived fermented persimmon obtained was used to prevent, improve or treat obesity; beautifying; preventing, improving or treating arteriosclerosis, etc. I found that I could use it.
  • the present inventors did not detect peaks of catechins and teadenols which are known for their anti-obesity action, they were not detected, so that some components in the fermented green tea extract derived from the obtained green tea extract exert their efficacy. Think. From this, the present inventors have found that using green tea extract, green tea fermented products which are unprecedented can be obtained. As such, the present inventors have completed the present invention. That is, the present invention is as follows.
  • a method for producing a fermented product derived from green tea extract comprising fermenting the green tea extract with a koji.
  • a composition comprising, as an active ingredient, a fermented persimmon derived from green tea extract.
  • the composition is a composition for promoting adiponectin production, a composition for preventing, ameliorating or treating obesity, a composition for skin care, or a composition for preventing, ameliorating or treating arteriosclerosis The composition as described in [3].
  • new products and new applications derived from green tea can be provided.
  • a composition for promoting adiponectin production comprising a fermented green tea extract derived from new green tea extract as an active ingredient; a composition for preventing, ameliorating or treating obesity; a skin care composition; preventing arteriosclerosis, A composition for improvement or treatment can be provided.
  • the effect described here is not necessarily limited, and may be any effect described in the present specification.
  • FIG. 1A standard catechins (from left: EGC, EC, EGCG, GCG)
  • FIG. 1B green tea extract (before fermentation)
  • FIG. 1C standard teadenol A
  • FIG. 1D fermented mulberry
  • FIG. 1E shows the results of HPLC analysis of bean sprout fermented product (Production Example 5: Long-white fungus (rice bran / wheat malt system)). The figure which shows the effect which the green tea extract which fermented green tea extract (manufacturing example 3: white bean sprout (rice bran and wheat straw type)) and the green tea extract before the fermentation give to the expression of adiponectin of mature adipocytes. is there.
  • the upper part is the result of Western blot analysis of adiponectin, and the lower part is the result of quantifying its expression level.
  • Cont is a control.
  • the results of adiponectin (top: Fig. 3A) and fatty acid synthetase (FAS) (bottom: Fig. 3B) are shown in the administration group (right side) and the non-administration group (left side: Cont) in which the rat fermented product was administered to mice. .
  • the upper part of Fig. 3A and Fig. 3B is the result of Western blot analysis of adiponectin, and the lower part is the result of quantifying its expression level.
  • Cont is a control. * P ⁇ 0.05 vs cont
  • This embodiment is a method for producing a fermented product using green tea extract as a starting material, and is characterized in that the green tea extract is fermented in a pot, and is derived from green tea extract It is a manufacturing method of fermented material. By this, a fermented persimmon derived from green tea extract can be obtained.
  • the method for producing a fermented product derived from green tea extract according to the present embodiment includes the step of fermenting the green tea extract with a koji.
  • the method for producing a fermented product according to the present embodiment may include, other than the koji fermentation step, a step performed before and after fermentation, as appropriate.
  • a pre-fermentation step for example, a step of extracting green tea, a seed meal preparation step, a preparation step of a culture medium for persimmon fermentation; a post-fermentation step, for example, a step of processing persimmon (for example, removal step), a preparation of persimmon fermented product Steps (for example, separation and purification steps of fermentation components) and the like can be mentioned.
  • the process of the said fermented material manufacturing method may be integrated in the process of the manufacturing method (for example, food-drinks manufacturing method etc.) of a composition.
  • the green tea extract is obtained by extraction from tea leaves, and can be obtained by a known method.
  • tea leaves include tea leaves, fresh tea leaves and the like.
  • the production method it can be obtained, for example, by extracting from tea leaves and / or fresh tea leaves with hot water (0 to 100 ° C.) or a water-soluble organic solvent.
  • the water-soluble organic solvent include lower alcohols having 1 to 4 carbon atoms (ethanol, 1,3-butylene glycol and the like) and the like, and one or more of them can be combined, and further water may be used. It is good also as a mixed water solvent. Alternatively, supercritical extraction means may be used.
  • the tea leaves are tea leaves obtained from tea leaves obtained from Camellia (eg, C. sinensis, C. assamica) or hybrids thereof.
  • the tea leaves used in this embodiment are, for example, green teas (for example, Sencha, Bancha, Gyokuro, Tencha, Kettle-roasted tea, etc.), and non-fermented green tea leaves obtain the target fermented matter efficiently. It is preferable in point.
  • green tea extract BL Access One Co., Ltd.
  • Polyphenon Mitsubishi Chemical Co., Ltd.
  • Theafran Itoen Co., Ltd.
  • Sanphenone Sanphenone
  • the green tea extract contains tea catechins from the viewpoint that it can be fermented to a good degree and that the desired fermented product is obtained.
  • the main components of tea catechins are epicatechin (epicatechin, EC) and its hydroxy form, epigallocatechin (epigallocatechin, EGC), and their gallic acid esters, epicatechin gallate (epicatechin gallate, epicatechin gallate, ECG) And epigallocatechin gallate (epigallocatechin gallate, gallic acid epigallocatechin, EGCG), which are known to have contents in the order of EGCG>EGC>ECG> EC.
  • the amount of tea polyphenol in the green tea extract in the present embodiment is not particularly limited, but the lower limit is preferably 30% by mass or more, more preferably 40% by mass or more in dry matter conversion, and the upper limit is preferably Is 60 mass% or less, more preferably 50 mass% or less.
  • the amount of tea caffeine in the green tea extract according to the present embodiment is not particularly limited, but the upper limit thereof is preferably 10% by mass or less, more preferably 8% by mass or less, more preferably 6% by dry matter.
  • the lower limit is preferably 1% by mass or more, more preferably 3% by mass or more.
  • the total amount of catechin in the green tea extract according to the present embodiment is not particularly limited, but the lower limit is preferably 20% by mass or more, more preferably 30% by mass or more in terms of dry matter, and the upper limit is preferably Is 60 mass% or less. Further, the total amount of catechin in the green tea extract is not particularly limited, but is preferably 20 to 60% by mass, more preferably 30 to 50% by mass in terms of dry matter, and the range can be excellent fermented The point and purpose are preferable in terms of efficiently obtaining a fermented product.
  • the amount of “EGCG” in the green tea extract is not particularly limited, but the lower limit is preferably 5% by mass or more, more preferably 10% by mass or more in terms of dry matter, and the upper limit is Preferably it is 30 mass% or less, More preferably, it is 20 mass% or less.
  • the amount of "EGCG” in the green tea extract is preferably 10 to 30% by mass, more preferably 10 to 20% by mass, and the range can be good point fermentation and the target fermented product can be efficiently obtained. It is suitable in point.
  • the ratio of EGCG to the total catechin amount is preferably 20 to 60% by mass, and generally said to be about 30 to 60% by mass.
  • the form of the green tea extract used in the present embodiment is not particularly limited, and may be any of solid (powdery, granular and the like), semi-solid and liquid.
  • the koji used in the present embodiment is not particularly limited, but koji containing koji mold (e.g., rice bran system, bean curd system, wheat straw system, etc.) is preferable in that the target fermented product can be efficiently obtained.
  • the koji can be used as a seed koji for producing a product such as sake, miso, soy sauce, shochu and the like by fermenting food using grains such as rice, soybean and wheat as raw materials.
  • Aspergillus niger is used in rice bran, which decomposes starch and proteins contained in cereals and grows using glucose and amino acids produced as nutrient sources.
  • the said koji is a point which a target fermented matter tends to exhibit various effects by what contains the koji mold (rice koji-type koji mold and / or the wheat koji-type koji fungus) which can be used as a rice koji and / or a wheat koji And is preferred.
  • Commercially available seeds can be used as the koji.
  • white birch snow komachi 8043
  • Akita Inno Shoten small yellow granular (8143)
  • Akita Inno Shoten a seed of white persimmon (white bean sprout)
  • Hiroguchi Matsunosuke Shoten Seeds of persimmon (yellow bean sprouts)
  • long white fungus manufactured by Ryohoku Co., Ltd.
  • improved long white fungus manufactured by Ryohoku Co., Ltd.
  • seed oil for soy sauce Biok Co., Ltd.
  • the cocoons include microorganisms belonging to the genus Aspergillus (Aspergillus) (so-called Aspergillus spp.), which are, for example, Aspergillus awamori, Aspergillus awamori ver. Aspergillus sojae, Aspergillus luchuensis, Aspergillus saitoi, Aspergillus usami and the like can be mentioned, and one or more species can be selected from these.
  • Aspergillus Aspergillus spp.
  • Aspergillus spp. which are, for example, Aspergillus awamori, Aspergillus awamori ver. Aspergillus sojae, Aspergillus luchuensis, Aspergillus saitoi, Aspergillus usami and the like can be mentioned, and one or more species can be selected from these.
  • the Aspergillus fermentable Aspergillus oryzae can be used as a seed koji from the viewpoint of efficiently obtaining a target fermented product
  • Koji fungus used for the seed koji include, for example, Kawachi koji (Aspergillus kawachii), Oryzae (Aspergillus) oryzae), Aspergillus sojae, and Awamori (Aspergillus awamori), etc., and one or more species can be selected from these.
  • Persimmons have long been used in the traditional manufacturing industry of Japan, but there are liquid persimmons and solid persimmons in persimmon, and it is common to use solid persimmon when processing cereals.
  • a solid koji seed meal such as a commercial product can be used for liquid culture, and furthermore, the koji fermented product of the present embodiment is obtained by this liquid culture. What I was able to do was quite surprising. Thereby, the mass production of the fermented mulberry product of this embodiment also becomes easier by liquid culture using a seed meal.
  • the persimmon fermentation step of the present embodiment is preferably carried out by culturing persimmon in a medium containing a green tea extract, from the viewpoint that good persimmon fermentation can be performed and a target fermented substance can be efficiently obtained.
  • the medium containing the green tea extract used in the present embodiment can be prepared by mixing the basic medium composition and the green tea extract.
  • the medium containing the green tea extract of the present embodiment is preferably a liquid medium, and is preferable in that it can be fermented in a favorable manner and can efficiently produce the target fermented product, and can easily recover the fermented product. .
  • the basic medium composition is not particularly limited as long as it is a medium composition capable of fermenting koji, and inorganic salts, carbon sources (preferably sugars), nitrogen sources and the like used as nutrient sources of common koji are used. Good.
  • the saccharide include scroll, glucose, lactose, mannose, mannitol, sorbitol and the like, and one or more of them can be selected therefrom.
  • the content of saccharides in the culture medium of the present embodiment is not particularly limited as saccharides, but is preferably 0.1 to 2% by mass in terms of good fermentability to obtain an objective fermented substance.
  • inorganic salt examples include sodium nitrate, sodium nitrite, potassium phosphate, potassium phosphate, magnesium phosphate, magnesium sulfate, sodium chloride, potassium chloride, ferrous sulfate, manganese sulfate, copper sulfate And calcium carbonate, and one or more of them can be selected.
  • the content of the green tea extract in the medium used in the present embodiment is not particularly limited, but the lower limit thereof is preferably 0.1% by mass or more, more preferably 0.5% by mass or more, and the upper limit thereof is Preferably it is 40 mass% or less, More preferably, it is 30 mass% or less.
  • the content of the green tea extract in the culture medium of the present embodiment is preferably 1 to 20% by mass, more preferably 1 to 10% by mass, and the range is that it can be fermented to a good degree and the target fermented product is obtained. And is preferred.
  • the total amount of green tea catechins and the EGCG content in the medium of the present embodiment are not particularly limited, and can be adjusted with the green tea extract used in the medium and the amount used.
  • the total amount of green tea catechins in the culture medium of the present embodiment is preferably 0.1 to 5% by mass, and the range is preferable in that it can be fermented to a good degree and the target fermented product is obtained.
  • the EGCG content in the culture medium of the present embodiment is preferably 0.05 to 2.5% by mass, and the range is preferable in that it can be fermented to a good degree and the target fermented material is obtained.
  • the persimmon is added to the culture medium containing the green tea extract, and persimmon fermentation is carried out, but the amount of persimmon added at this time is not particularly limited, but the lower limit is preferably 0.001% by mass or more, the upper limit Is preferably added to the culture medium to 1% by mass or less. It is preferable to add koji to the culture medium to more preferably 0.005 to 0.5% by mass, and even more preferably 0.01 to 0.1% by mass.
  • aerobic culture conditions are preferable in that they can be fermented in a favorable manner and can obtain a desired fermented substance. It is preferable to carry out aerobic culture using means such as shaking, aeration, stirring alone or in combination.
  • the culture temperature in the present embodiment is not particularly limited, and is preferably 10 to 40 ° C., more preferably 20 to 30 ° C.
  • the pH of the culture medium at the time of culture in this embodiment is preferably 4.0 to 8.0, more preferably 5.0 to 7.0, and still more preferably 5.5 to 6.5.
  • the culture period in the present embodiment is not particularly limited, and is preferably 5 days or more, more preferably 10 to 30 days, and still more preferably 10 to 20 days.
  • the culture form in the present embodiment is not particularly limited, and may be continuous culture (perfusion culture etc.) or batch culture.
  • the production state of the fermented mulberry during culture in this embodiment can be confirmed by HPLC analysis as shown in the following Example, whereby the culture period, addition of medium components, and recovery of fermented product can be performed.
  • the timing or the like may be set.
  • the fermented persimmon product from the green tea extract of the present embodiment is produced in the culture medium.
  • the processing method of the koji of the koji fermented substance obtained by koji fermentation can be performed according to the treatment method of microorganisms, such as well-known fungi.
  • microorganisms such as well-known fungi.
  • sterilization and sterilization of a rice cake by heating and / or filtration etc. are mentioned.
  • the seed meal may be contained as it is because it has high safety, but in terms of changes in flavor and the like, it is desirable to sterilize or eliminate bacteria.
  • a filtration treatment for removing common fungi may be performed, and examples thereof include a treatment with a filter aid (activated clay, diatomaceous earth, etc.) or a membrane.
  • the preparation method of the fermentation component in the obtained fermented persimmon can be performed according to the well-known isolation
  • a fermented persimmon product derived from the green tea extract of the present embodiment can be obtained.
  • the fermented persimmon product derived from the green tea extract of the present embodiment is a novel persimmon fermented product in which catechins and teadenols are not detected as in the below-mentioned Examples and is not found in conventional green tea derived products. .
  • the component contained in the fermented green tea extract derived from the green tea extract of the present embodiment is currently under analysis, although the catechins and teadenol are not detected yet, as described later, It is considered that the koji fermentation produces and contains a novel component, since various effects are exhibited.
  • the fermented persimmon product manufactured by the manufacturing method of this embodiment has one peak with a relative retention time of 13 to 14 minutes in HPLC analysis of reverse phase column chromatography measured in the following Example. It is more preferred that this peak be the highest peak. By using this peak as an index, it is possible to determine the production state of the fermented koji product, and it is possible to enhance the recovery efficiency of the target peak component.
  • the content of catechins contained in the fermented green tea extract derived from green tea extract of the present embodiment is preferably 0.1% by mass or less, more preferably 0.05% by mass or less. It is preferable at the point which can exhibit the effect which does not originate from.
  • the content of teadenol A and / or B in the fermented green tea extract derived from the green tea extract of the present embodiment is preferably 0.1% by mass or less, more preferably 0.05% by mass or less, still more preferably 0 It is preferable that it is not more than .001% by mass because it can exert effects not derived from teadenol.
  • the fermented persimmon product derived from the green tea extract of the present embodiment is expected to further enhance various effects by combined use with known efficacy components (for example, catechins and / or teadenol etc.) and efficacy components to be found in the future. it can.
  • known efficacy components for example, catechins and / or teadenol etc.
  • the fermented persimmon product derived from the green tea extract of the present embodiment has an adiponectin production increasing action; adiponectin expression promoting action; adipocyte degrading enzyme ATGL expression promoting action; fat with little fat accumulation Inducing differentiation into cells; reducing the expression of transcription factor C / EBP ⁇ and PPAR ⁇ ; suppressing the increase in fat accumulation due to fat cell hypertrophy; having a vascular endothelial wound healing effect; suppressing fatty acid synthetase (FAS) expression.
  • FAS fatty acid synthetase
  • the increase in adiponectin production has the following effects: (1) action to promote glucose uptake without insulin receptor mediated action; (2) action to decrease fatty acid in cells to sensitize insulin receptor; (3) liver Enhancement of insulin sensitivity by activating AMP kinase; (4) Burning action of fatty acid; (5) Atherosclerosis inhibitory action; (6) Anti-inflammatory action; (7) Hyaluronan synthesis promoting action in dermis is observed It is generally known.
  • the fermented product derived from the green tea extract of the present embodiment has an adiponectin production increasing action, it has a blood sugar level suppressing action, an antidiabetic action, a fat reducing action, an antiobesity action, a slimming action, an antihyperlipidemic action, It can exert anti-inflammatory and skin-refining effects.
  • the fermented product derived from the green tea extract of the present embodiment has a lipolytic enzyme ATGL expression promoting action and a fatty acid synthetase (FAS) expression inhibiting action, lipolysis promoting action, fat reducing action, anti-obesity action (In particular, it can exert the action of decomposing fat attached to the body.
  • a lipolytic enzyme ATGL expression promoting action and a fatty acid synthetase (FAS) expression inhibiting action lipolysis promoting action, fat reducing action, anti-obesity action ( In particular, it can exert the action of decomposing fat attached to the body.
  • FAS fatty acid synthetase
  • the fermented product derived from the green tea extract of the present embodiment has an action to induce differentiation into fat cells with little fat accumulation; an action to reduce expression of transcription factors C / EBP ⁇ and PPAR ⁇ ; and an action to suppress an increase in fat accumulation due to fat cell hypertrophy Therefore, it can exert a fat accumulation reducing action, a fat reducing action, an anti-obesity action (in particular, an action of suppressing fat accumulation on the body).
  • the fermented product derived from the green tea extract of the present embodiment since the fermented product derived from the green tea extract of the present embodiment has a vascular endothelial wound healing action, it can exert antiarteriosclerosis.
  • the fermented product derived from the green tea extract according to the present embodiment has an action to suppress the decrease in expression of Catalase, which is an antioxidant enzyme, and Hemeoxygenase-1 (HO-1), which is an antioxidant enzyme, and an enzyme involved in active oxygen production. It has the effect of suppressing the expression level of NOX4 and the inflammatory factor TNF ⁇ . This can exert a reducing effect on bad oxidative stress in the body.
  • the fermented persimmon product derived from the green tea extract according to the present embodiment has various actions as described above (hereinafter, also referred to as “action to increase adiponectin production” or “action of persimmon fermented product”), It can be used for prevention, improvement, or treatment of obesity, diabetes, arteriosclerosis, hyperlipidemia (hyperlipidemia), high blood pressure, skin care, skin care for skin care or maintenance, improvement of oxidative stress Or it can be used for reduction. Furthermore, the fermented persimmon product derived from the green tea extract of the present embodiment is effective for patients having these diseases or conditions or a preparation thereof.
  • the fermented persimmon product derived from the green tea extract of the present embodiment has an advantage that excellent effects can be obtained even with a simple dosage form such as oral intake and oral administration. Furthermore, since the fermented persimmon product derived from the green tea extract of the present embodiment can appropriately select the state of powder or liquid, etc., it can be conveniently used for ingestion or oral administration also in food and drink, medicine, feed and the like. It is also easy to provide food, drink, etc. containing the fermented persimmon product derived from the green tea extract of the present embodiment in the form of liquid, solid, tablet, jelly or the like. The persimmon fermented product derived from the green tea extract of the present embodiment has an advantage of being easy to exert an action on an adult or a mature animal.
  • this embodiment may be used for therapeutic purpose or non-therapeutic purpose.
  • “Non-therapeutic purpose” is a concept that does not include medical practice, that is, treatment of the human body by treatment. For example, health promotion, beauty practice, etc. may be mentioned.
  • “Amelioration” refers to the amelioration of a disease, condition or condition; prevention or delay of deterioration of a disease, condition or condition; reversal, prevention or delay of progression of a disease or condition.
  • Prevention refers to preventing or delaying the onset of a disease or condition in a subject of application, or reducing the risk of a disease or condition of interest.
  • the fermented persimmon product derived from the green tea extract of the present embodiment is a preparation or composition intended to use the above-described action such as an adiponectin production increasing agent or a composition for increasing adiponectin production (hereinafter referred to as “formulation of the present embodiment Or (also referred to as “compositions”) can be used, and can further be used to produce these formulations or compositions.
  • the preparation or composition of the present embodiment itself exerts various effects such as the above-described adiponectin production-increasing effect and the like when it is ingested or administered to an animal (for example, a pet or the like) including a human.
  • the preparation or composition may be for medicine, quasi-drug, for food or drink, or feed for human or non-human animals, or the medicine, quasi-drug, It may be a material or a preparation used by being mixed with food or drink or feed.
  • the said food-drinks make the above-mentioned anti-obesity etc. a concept, and include the food-drinks which indicated that as needed, a functional food, the food for sick persons, and the food for specific health. These food and drink can be distinguished from general food and drink by the function indication.
  • the fermented persimmon product derived from the green tea extract of the present embodiment into a conventional food and drink, for example, persimmon derived from the green tea extract according to the present embodiment
  • Tea-based products for example, tea leaves, tea bags, instant teas, tea beverages, tea extract-containing products (confectionery, noodles, etc.) and the like to which a fermented substance is added can be mentioned.
  • the dosage form of the above-mentioned medicine (including quasi-drugs) containing the fermented persimmon derived from the green tea extract of the present embodiment is tablet, capsule, granule, powder, syrup, intravenous injection, Intramuscular injection, suppository, inhalant, transdermal absorption agent, eye drop, nasal drop, compress, bop, ointment, lotion, cream, preparation for oral cavity (dentifrice, liquid dentifrice, mouthwash, gum) It may be any of massage cream, ointment for oral cavity, pill tablets, troche, sore throat, and the like.
  • the dosage form may also be oral administration (for internal use) or parenteral administration (for external use, injection).
  • the persimmon fermented matter derived from the green tea extract of the present embodiment is used alone or in combination with other pharmaceutically acceptable excipients, respectively.
  • a preferable form is oral administration, and a liquid preparation for oral use can be prepared according to a conventional method by adding a flavoring agent, a buffer, a stabilizer and the like.
  • the content of the fermented green tea extract-derived fermented substance in the preparation for oral administration is preferably 0.01% by mass or more, more preferably 0.1% by mass or more as a solid content concentration Moreover, preferably it is 20 mass% or less, More preferably, it is 10 mass% or less. Also, it is preferably 0.1 to 10% by mass, more preferably 0.5 to 5% by mass.
  • the form of the food containing the fermented product derived from the green tea extract of the present embodiment includes soft drinks, tea drinks, tea leaves products, instant teas, coffee drinks, fruit drinks, carbonated drinks, juices, jellies, wafers, Other than foods and drinks such as biscuits, bread, noodles and sausages and various foods such as nutritional foods, there are further mentioned compositions for supplementing nutrition in the same form (tablets, capsules, syrups, etc.) as the orally administered preparation described above.
  • Various forms of food may be the above plants or their extracts alone, or other food materials, solvents, softeners, oils, emulsifiers, preservatives, perfumes, fragrances, stabilizers, coloring agents, antioxidants, moisturizing agents.
  • the agent, the thickener, the active ingredient other than the present invention, etc. can be appropriately combined and prepared.
  • the content of the fermented product derived from the green tea extract of the present embodiment in the food or drink or feed is preferably 0.01% by mass or more, more preferably 0.1% by mass or more, as a solid content concentration. Moreover, preferably it is 10 mass% or less, More preferably, it is 5 mass% or less. Also, it is preferably 0.01 to 10% by mass, more preferably 0.5 to 5% by mass.
  • feeds examples include feeds for small animals used in rabbits, rats, mice and the like, feeds such as pet food used in dogs, cats and the like, and the like, and can be prepared in the same form as the above food.
  • the intake of the fermented product derived from the green tea extract of the present embodiment may vary according to the species, weight, sex, age, condition or other factors of the subject.
  • the dose, route, interval of administration, and the amount and interval of intake can be determined as appropriate by those skilled in the art, but generally preferably 1 mg / 60 kg body weight or more, in terms of dry matter per adult, for adults.
  • it is 2 mg / 60 kg body weight or more, preferably 1000 mg / 60 kg body weight or less, more preferably 500 mg / 60 kg body weight or less, still more preferably 200 mg / 60 kg body weight or less.
  • it is preferably 1 to 2000 mg / 60 kg body weight, more preferably 2 to 1000 mg / 60 kg body weight, still more preferably 2 to 5000 mg / 60 kg body weight.
  • the present embodiment is not particularly limited as long as it is a person who needs or desires the administration or intake subject regardless of a sick person or a healthy person, but for example, a person with lack of exercise, obesity, diabetes etc. And middle-aged and elderly people, young and old men and women who care about their skin quality are preferable.
  • the present embodiment can be applied not only to obese patients but also to those who are prone to gain weight, those who desire appropriate weight maintenance, and the like.
  • this embodiment is not only patients suffering from diabetes and insulin resistance, but also subjects suffering from diabetes and insulin resistance, for example, subjects having high postprandial hyperglycemia but no abnormality in fasting blood glucose, fasting
  • the present invention can be applied to a subject who is not required to lower blood glucose but is desired to lower postprandial hyperglycemia.
  • the present embodiment can be applied to a hypertensive patient or a subject who wants to prevent hypertension or reduce the risk of the onset.
  • it can be applied to a subject in need of enhanced vascular protection or a subject in need of enhanced vascular protection.
  • a method for producing a fermented product derived from green tea extract comprising fermenting the green tea extract with a koji.
  • the koji contains a microorganism belonging to the genus Aspergillus, and more preferably, it is a rice bran-based yeast and / or a barley-based yeast.
  • the green tea extract is 1 to 30% by mass in the liquid medium. More preferably, the total amount of green tea catechins is 0.1 to 5% by mass and / or the content of EGCG is 0.05 to 2.5% by mass in the liquid medium.
  • a fermented koji product derived from green tea extract comprising fermenting the green tea extract with a koji.
  • the koji contains a microorganism belonging to the genus Aspergillus, and more preferably, it is a rice bran-based yeast and / or a barley-based yeast.
  • the green tea extract is 1 to 30% by mass in the liquid medium. More preferably, the total amount of green tea
  • the fermented koji fermented product is a fermented product derived from a green tea extract obtained by the production method described in the above [1]. It is preferable that the subject of the fermented salmon product is a healthy person or a healthy animal, an adult or a mature animal.
  • it is a pharmaceutical composition, a food and drink composition, a feed composition or a preparation.
  • the composition is a composition for promoting adiponectin production, a composition for preventing, ameliorating or treating obesity, a skin care composition, or a composition for preventing, ameliorating or treating arteriosclerosis;
  • FAS fatty acid synthetase
  • the composition is for increasing adiponectin production; for promoting adiponectin expression; for promoting adipocyte-degrading enzyme ATGL expression; for inducing differentiation into adipocytes with little fat accumulation; for reducing expression of transcription factors C / EBP ⁇ and PPAR ⁇
  • the composition or the preparation according to the above [4] which is a composition having a fatty acid synthetase (FAS) expression suppressing action, for suppressing an increase in fat accumulation due to fat cell hypertrophy; for vascular endothelial wound healing;
  • FAS fatty acid synthetase
  • FAS fatty acid synthetase
  • Fermented salmon Preferably, it is a fermented persimmon derived from a green tea extract obtained by the production method described in the above [1].
  • Adiponectin production increase Adiponectin expression promotion
  • Adipolytic enzyme ATGL expression promotion For differentiation into adipocytes with little fat accumulation; For expression reduction of transcription factor C / EBP ⁇ and PPAR ⁇ ; Adipocyte hypertrophy Or for suppressing endothelium fat accumulation increase; or for vascular endothelial wound healing; or for a fatty acid synthetase (FAS) expression inhibitory action, a persimmon fermented product derived from green tea extract.
  • [8] Use for medical purpose or non-medical purpose for any of the following applications of the fermented persimmon product derived from the green tea extract according to the above [2].
  • it is a fermented persimmon derived from a green tea extract obtained by the production method described in the above [1].
  • [9] Use of a fermented persimmon derived from green tea extract for the production of the composition or preparation of the above [3] or [4].
  • Green tea extract As green tea extract, green tea extract BL (trade name: Access One Inc.) (green tea polyphenol 46.5% by mass, total amount of green tea catechins 40.11% by mass, EGCG content 13.6% by mass, green tea caffeine 5.2 The thing of mass%) was used. Moreover, in the specification of green tea extract BL, the water content is 5% or less by the Karl Fischer method. Tea polyphenols can be measured by iron tartrate colorimetric method, and total amount of green tea catechins, EGCG content and green tea caffeine can be measured by HPLC method.
  • HPLC Analysis Conditions The culture supernatant was subjected to component analysis by HPLC analysis of reverse phase column chromatography after filtration through a 0.22 ⁇ m disk filter.
  • the analysis conditions are as follows. ⁇ Analytical conditions> Column: Reversed phase column: TSK gel ODS-80Ts (5 ⁇ m.
  • catechins and other green tea components found in the culture medium at the early stage of culture are almost completely abolished by the culture, and only compounds showing a peak at a relative retention time of 13 to 14 minutes are detected.
  • the peak of catechins and teadenol can not be detected at 0.01 mg / mL or less in the culture solution after koji fermentation by using any seed koji, and the height of this 13 to 14 minute peak is 1.00. And the catechins and teadenols were less than 0.005.
  • FIG. 1 shows the analysis results of Production Example 3 (white bean sprout) (FIG. 1D) and Production Example 5 (long white bacteria) (FIG. 1E) of representative culture supernatants (the vertical axis of the chromatogram is identical). scale).
  • FIG. 1A shows the analysis results of the catechins of standard product 1
  • FIG. 1B shows the green tea extract (before fermentation)
  • FIG. 1C shows the analysis results of teadenol A of standard product 2.
  • Wound healing experiment Pig-derived vascular endothelial cells were seeded at 3 ⁇ 10 5 cells / dish in a 3.5 cm dish and allowed to adhere for 7 hours. After synchronized culture for 17 hours in a medium containing 1% FBS, Hydroxytyrosol was added at a final concentration of 50 ⁇ M and a fermentation product at a final concentration of 1/1000 dilution. After compound addition, the bottom of the dish was artificially scratched using a tip of a 200 ⁇ L tip, and observed and photographed under a microscope. After 24 hours, the photographs were taken again, and the degree of wound repair was assessed by counting the number of cells present within the range of the wound created initially. Photographing performed three views per dish.
  • 2.3T3-L1 cell culture and addition of compound High-glucose DMEM was used to culture 3T3-L1 cells, and the cells were cultured at 37 ° C. in a 5% CO 2 environment.
  • the cells were cultured until reaching confluence with DMEM containing 10% calf serum, and after 2 days, they were cultured for 2 days by changing to differentiation induction medium (Insulin, DEX, IBMX, DMEM containing 10% FBS). Then, the culture was continued in the presence of insulin and 10% FBS, repeating the medium exchange every two days.
  • the cells around day 12 after induction of differentiation were used as mature adipocytes, and the cells around day 18 as a model for hypertrophic fat cells.
  • Oil Red O Stain Oil Red O was dissolved at a concentration of 1 g / 200 mL (99% isopropanol) to make a stock solution and diluted to 60% with water at the time of use. The cells after each stimulation were washed 3 times with PBS ( ⁇ ), fixed with a 10% formalin solution for 30 minutes. After washing three times with water, 60% isopropanol was added and allowed to stand for 5 minutes, and then oil red O solution was added to stain the lipid. After 20 minutes, it was again washed three times with water, and DMSO was added to extract the oil red O dye, which was collected in a 1.5 mL tube. The supernatant was collected after centrifugation for 10 minutes at 10,000 rpm and quantified by measuring the absorbance at 540 nm.
  • Lysis buffer 50 mM HEPES pH 7.5, 50 mM NaCl, 1 mM EDTA, 50% Glycerol, 100 mM NaF, 10 mM Sodium pyrophosphate, 1% Triton X-100, 1 mM NaVO4, 150 ⁇ L of 1 mM PMSF, 10 ⁇ g / mL Antipain, 10 ⁇ g / mL Leupeptin, 10 ⁇ g / mL Aprotinin) was added and allowed to stand for 5 minutes, and the cells were scraped with a scraper and collected in a 1.5 mL tube. These were allowed to stand on ice for 15 minutes, centrifuged at 14,000 rpm for 15 minutes, and the supernatant was recovered.
  • Lysis buffer 50 mM HEPES pH 7.5, 50 mM NaCl, 1 mM EDTA, 50% Glycerol, 100 mM NaF, 10 mM Sodium pyrophosphate, 1%
  • Electrophoresis and antigen-antibody reaction The protein concentration of the collected sample was measured using BCA Protein assay kit (Pierce), and proteins corresponding to 20 ⁇ g were subjected to 7.5%, 10%, 12.5%, 15% acrylamide gel SDS-PAGE. did. After electrophoresis, it was transferred to a PVDF membrane (Millipore), blocked with 5% BSA / TBS-T (10 mM Tris-HCl, 150 mM NaCl, 0.1% Tween 20), and reacted with various primary antibodies. After washing the membrane for 15 minutes with TBS-T, an antigen-antibody reaction was carried out using a secondary antibody that recognizes each primary antibody.
  • the membrane is again washed with TBS-T for 15 minutes, and Chemi-lumione (Nacalai Tesque) or Clarity Max Western ECL Substrate (BIO-RAD) is used for band detection, and chemiluminescence by Hose radish peroxidase (HRP) is C -Detected by DiGit Blot Scanner (LI-COR).
  • 5% BSA / TBS-T was used for antibody dilution. The dilution ratio, reaction temperature and time were in accordance with the attached protocol of each antibody.
  • Pig-derived vascular endothelial cells were diluted with a final concentration of 1/1000 of a koji fermentation product of long white fungus (rice bran / wheat bran system), and the wound healing effect was evaluated at 24 hours. Cont shows the control which does not add a compound.
  • a fermented mulberry product (Production Example 5: A long white fungus (rice bran / wheat bran system)) exhibited a wound healing promoting effect of vascular endothelial cells.
  • ⁇ Test to confirm adiponectin expression level increase Before and after fermentation> A fermented product (Production Example 3: white bean sprout (rice bran and wheat bran system)) and its pre-fermented product are added to mature adipocytes at a final concentration of 1/1000 dilution, and after culturing for 24 hours, cell lysate is prepared The protein expression level of adiponectin was quantified by the Western blot method. Cont shows the control which does not add a compound. ⁇ -Tubulin was used as an internal standard for Western blot analysis. The results are shown in FIG.
  • the fermented rattan product (Production example 3: white bean sprout (rice bran and wheat bran system)) increased the expression level of adiponectin, while the tea leaf extract before fermentation is adiponectin under the same conditions (1/1000 dilution). There was no effect of increasing the expression level of This means that a compound newly produced from catechins by microorganism-controlled fermentation has a stronger adiponectin producing action than catechins.
  • Fermented fermented koji (Production example 3: White bean sprout (rice bran and wheat straw type), Production example 5: Long white fungus (rice bran, wheat straw type) increases expression of the enzyme ATGL involved in lipolysis of fat cells Teadenol A (0.3 ⁇ M) did not show its effect while showing a trend.
  • Fermented fermented persimmon (Production example 3: white bean sprout (rice bran and wheat straw type), Production example 5: Long white fungus (rice bran and wheat straw type)) is used to differentiate 3T3-L1 cells into mature adipocytes. It suppressed fat accumulation. This result means that, when fat precursor cells differentiate into fat cells in the body, the fermentation product may produce fat cells with less fat accumulation.
  • ⁇ Test for increased expression of transcription factor C / EBP ⁇ and PPAR ⁇ > Two days after the induction of differentiation induction, fermented fish products (Production Example 3: White bean sprouts (rice bran and wheat straw type), Production Example 5: long white fungus (rice bran and wheat straw type)) were added to fat precursor cells at a final concentration of 1 The cell lysate was prepared after 8 days of culture, and protein expression levels of transcription factors C / EBP ⁇ and PPAR ⁇ involved in fat differentiation were quantified by Western blot method. Cont shows the control which does not add a compound. ⁇ -Tubulin was used as an internal standard for Western blot analysis.
  • Fermented product of persimmon (Production example 3: White bean sprout (rice bran and wheat straw type), Production example 5: Long white fungus (rice bran and wheat straw type)) is involved in differentiation from 3T3-L1 cells to mature adipocytes Decreases the expression of factor C / EBP ⁇ and PPAR ⁇ . This result supports the result that the fermentation product partially suppresses fat accumulation in the process of differentiation from 3T3-L1 cells to mature adipocytes.
  • the decrease was partially suppressed by the koji fermented product (Production Example 3: White bean sprouts (rice bran and wheat straw type), Production Example 5: Long-white fungus (rice bran and wheat straw type)).
  • This result indicates that the fermented salmon product may improve the decrease in the production of adiponectin, which is an extremely good hormone, by fat cell hypertrophy in conjunction with obesity, and the decrease in lipolytic ability by the decrease in ATGL production.
  • ⁇ -Tubulin was used as an internal standard for Western blot analysis.
  • Catalase and Hemeoxygenase-1 HO-1
  • Adipocyte hypertrophy is an inflammatory response and generates reactive oxygen species. Decreased expression of antioxidant enzymes due to hypertrophy means further increase of reactive oxygen species generated.
  • the ability of the koji fermentation product to improve the reduced expression of antioxidant enzymes leads to the ability to alleviate this bad oxidative stress cycle in the body.
  • Fermented product of koji (Production example 3: white bean sprout (rice bran / wheat straw type), production example 5: long white fungus (rice bran / wheat rod type)) at a final concentration of 1/1000 in mature adipocytes 12 days after the initiation of differentiation After adding for dilution, and culturing for 6 days, cell lysate was prepared, and the protein expression levels of reactive oxygen producing enzyme NOX4 and inflammatory factor TNF ⁇ were quantified by Western blot method. Each Cont on Day 12 and Day 18 indicates a control without adding a compound. ⁇ -Tubulin was used as an internal standard for Western blot analysis.
  • the administration was carried out by mixing the powder of the above-mentioned dried product with the powder feed MF powder (Nippon SLC Co., Ltd.) of a normal food and taking it freely. Ten days later, adipose tissue was excised and stored at -80.degree.
  • tissue Lysis buffer 50 mM HEPES pH 7.5, 50 mM NaCl, 1 mM EDTA, 50 mM NaF, 1 mM NaVO4, 25 mM ⁇
  • the supernatant was recovered by homogenization in -glycerophosphate, 200 .mu.M dithiothreitol, 0.02% Triton X-100) and centrifugation at 14,000 rpm for 30 minutes. The resultant was further centrifuged at 14,000 rpm for 15 minutes, and the collected supernatant was used as a final sample.
  • Electrophoresis and antigen-antibody reaction The protein concentration of the collected sample was measured using a BCA Protein assay kit (Pierce), and 20 ⁇ g of the protein was subjected to 10% acrylamide gel SDS-PAGE. After electrophoresis, it was transferred to a PVDF membrane (Millipore), blocked with 5% BSA / TBS-T (10 mM Tris-HCl, 150 mM NaCl, 0.1% Tween 20), and reacted with various primary antibodies. After washing the membrane for 15 minutes with TBS-T, an antigen-antibody reaction was carried out using a secondary antibody that recognizes each primary antibody.
  • the membrane is again washed with TBS-T for 15 minutes, and Chemi-lumione (Nacalai Tesque) or Clarity Max Western ECL Substrate (BIO-RAD) is used for band detection, and chemiluminescence by Hose radish peroxidase (HRP) is C -Detected by DiGit Blot Scanner (LI-COR).
  • 5% BSA / TBS-T was used for antibody dilution. The dilution ratio, reaction temperature and time were in accordance with the attached protocol of each antibody.
  • ⁇ result Western blot blots of adiponectin and fatty acid synthetase (FAS) and their quantification are shown in FIG. ⁇ -actin was used as an internal standard for quantification.
  • the expression of adiponectin in the fermentation product-administered group showed a clearly high level compared to the non-administered group.
  • the expression of FAS showed a low value in the fermentation product administration group. From these results, it has become clear that the fermented product has an effect of increasing adiponectin expression not only in cultured adipocytes but also at the individual level. Furthermore, the fermented product is considered to be capable of suppressing lipid synthesis by reducing the expression of FAS.
  • the green tea extract-derived koji ferment has an action to promote the expression of adiponectin in mouse adipose tissue and an action to suppress the expression of fatty acid synthetase (FAS).
  • the fermented persimmon product derived from green tea extract is capable of promoting adiponectin expression promoting action and expression suppressing action of fatty acid synthetase by oral administration, and is obese in intake of a beverage or food or drink, or even in oral administration of a pharmaceutical product or the like.
  • Various symptoms, diseases or conditions such as diabetes, hyperlipidemia, hypertension and the like can be prevented, ameliorated or treated.
  • the persimmon fermented product derived from green tea extract is very effective for adults with so-called adult diseases or their spares.

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Abstract

L'invention concerne un nouveau produit dérivé du thé vert et une nouvelle utilisation de celui-ci. L'invention concerne : un procédé de production d'un produit de fermentation dérivé d'un extrait de thé vert, où ledit procédé est caractérisé en ce qu'il comprend la fermentation de l'extrait de thé vert à l'aide d'une moisissure de koji ; un produit de fermentation de koji dérivé d'un extrait de thé vert ; et une composition qui contient, à titre de principe actif, le produit de fermentation de koji dérivé d'un extrait de thé vert, où de préférence ladite composition est une composition médicinale ou une composition de type aliment ou boisson. Mieux encore, la composition précitée est une composition pour favoriser la production d'adiponectine, une composition pour prévenir, améliorer ou traiter l'obésité, une composition de soins de la peau ou une composition pour prévenir, améliorer ou traiter l'artériosclérose.
PCT/JP2018/046312 2017-12-26 2018-12-17 Procédé de production d'un produit de fermentation dérivé d'un extrait de thé vert, et produit de fermentation de koji dérivé d'extrait de thé vert WO2019131274A1 (fr)

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Publication number Priority date Publication date Assignee Title
WO2021205852A1 (fr) * 2020-04-07 2021-10-14 新田ゼラチン株式会社 Agent de régulation de fonction biologique, agent favorisant le métabolisme épidermique, agent inhibiteur d'accumulation de graisse, agent favorisant la décomposition de graisse, agent favorisant la production d'adiponectine, aliment fonctionnel, produit cosmétique et procédé de production d'un agent de régulation de fonction biologique

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