WO2020179890A1 - 抗疲労剤 - Google Patents

抗疲労剤 Download PDF

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Publication number
WO2020179890A1
WO2020179890A1 PCT/JP2020/009531 JP2020009531W WO2020179890A1 WO 2020179890 A1 WO2020179890 A1 WO 2020179890A1 JP 2020009531 W JP2020009531 W JP 2020009531W WO 2020179890 A1 WO2020179890 A1 WO 2020179890A1
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Prior art keywords
fatigue
allylcysteine
fatigue agent
present
allium
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English (en)
French (fr)
Japanese (ja)
Inventor
勝彦 高柳
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Daicel Corp
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Daicel Corp
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Priority to JP2021503654A priority Critical patent/JPWO2020179890A1/ja
Publication of WO2020179890A1 publication Critical patent/WO2020179890A1/ja
Anticipated expiration legal-status Critical
Priority to JP2024228198A priority patent/JP2025036531A/ja
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/175—Amino acids
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • A61K31/185—Acids; Anhydrides, halides or salts thereof, e.g. sulfur acids, imidic, hydrazonic or hydroximic acids
    • A61K31/19—Carboxylic acids, e.g. valproic acid
    • A61K31/195—Carboxylic acids, e.g. valproic acid having an amino group
    • A61K31/197—Carboxylic acids, e.g. valproic acid having an amino group the amino and the carboxyl groups being attached to the same acyclic carbon chain, e.g. gamma-aminobutyric acid [GABA], beta-alanine, epsilon-aminocaproic acid or pantothenic acid
    • A61K31/198—Alpha-amino acids, e.g. alanine or edetic acid [EDTA]
    • 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)
    • A61K36/88—Liliopsida (monocotyledons)
    • A61K36/896—Liliaceae (Lily family), e.g. daylily, plantain lily, Hyacinth or narcissus
    • A61K36/8962—Allium, e.g. garden onion, leek, garlic or chives
    • 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

Definitions

  • the present invention relates to an anti-fatigue agent.
  • the present invention also relates to foods and drinks for anti-fatigue, pharmaceuticals for anti-fatigue, food additives or seasonings using the anti-fatigue agent.
  • caffeine As a food ingredient with an anti-fatigue effect, caffeine has long been said to have an anti-fatigue effect, and is incorporated into drinks and the like (Patent Document 1).
  • Patent Document 1 the anti-fatigue effect of caffeine is due to the excitatory action and does not fundamentally relieve fatigue.
  • caution is required against excessive intake.
  • Non-Patent Document 1 the amount of intake that exerts an anti-fatigue effect is described as 400 mg, which is a difficult amount to take from supplements and the like.
  • Garlic is known as a food with anti-fatigue and nutritional tonic effects, and the anti-fatigue effect of garlic extract has been reported (Non-Patent Document 2).
  • Non-Patent Document 2 sugars, amino acids, sulfur compounds, etc. are described as the components contained in the extract, but it has not been clarified which component contributes to anti-fatigue.
  • Patent Document 2 black garlic, which is heat-aged garlic, has been widely recognized as a health food, and anti-fatigue foods used in combination with ginseng have been reported.
  • the intake period in this report is 2 days, and it has not been confirmed whether it can exert an anti-fatigue effect over a long period of time.
  • Patent Document 3 garlic that has been heat-aged by a unique method has an effect of preventing the accumulation of fatigue.
  • the intake that exhibits the anti-fatigue effect is described as 5 g per day as the heat-aged garlic extract, and it is difficult to easily ingest daily.
  • the effect of preventing the accumulation of fatigue is reported, and the effect of heat-aged garlic extract on recovery from fatigue has not been evaluated.
  • anti-fatigue effects such as garlic have been reported in the past, but it is not clear which component exerts the anti-fatigue effect, and among the anti-fatigue effects, the promotion of fatigue recovery is particularly promoted. The effect could not be enjoyed easily and sufficiently.
  • the main object of the present invention is to provide an anti-fatigue agent that can easily and sufficiently enjoy the fatigue recovery promoting effect.
  • Another object of the present invention is to provide an anti-fatigue food or drink, an anti-fatigue drug, a food additive or a seasoning using the anti-fatigue agent.
  • the present inventors have conducted extensive studies on anti-fatigue components derived from garlic, and found that S-allylcysteine contained in aged garlic exerts an excellent fatigue recovery promoting effect.
  • the present invention is an invention completed by further studying based on these findings.
  • Item 1 An anti-fatigue agent containing S-allylcysteine as an active ingredient.
  • Item 2. The anti-fatigue agent according to Item 1, wherein the S-allylcysteine is derived from a plant belonging to the genus Allium.
  • Item 3. Item 2. The anti-fatigue agent according to Item 1 or 2, which promotes recovery from fatigue that occurs in daily life.
  • Item 4. An anti-fatigue food or drink containing the anti-fatigue agent according to any one of Items 1 to 3.
  • An anti-fatigue drug containing the anti-fatigue agent according to any one of Items 1 to 3.
  • Item 6. Item 4. A food additive or seasoning containing the anti-fatigue agent according to any one of items 1 to 3.
  • the present invention it is possible to provide an anti-fatigue agent that can easily and sufficiently enjoy the effect of promoting fatigue recovery.
  • the present invention can provide foods and drinks for anti-fatigue, pharmaceuticals for anti-fatigue, food additives or seasonings using the anti-fatigue agent.
  • the anti-fatigue agent of the present invention is characterized by containing S-allylcysteine as an active ingredient.
  • the anti-fatigue agent of the present invention can exert an effect of promoting recovery from fatigue.
  • the anti-fatigue agent of the present invention will be described.
  • the anti-fatigue agent of the present invention contains S-allyl cysteine as an active ingredient, and by ingesting it, the fatigue recovery promoting effect can be simply and sufficiently enjoyed.
  • the anti-fatigue agent of the present invention is particularly effective as an anti-fatigue agent that promotes recovery from fatigue.
  • S-allyl cysteine Natural products of S-allyl cysteine generally have a structure represented by the following general formula.
  • the S-allylcysteine contained in the anti-fatigue agent of the present invention may be an optical isomer of S-allylcysteine having the above structure, or may be a mixture of each optical isomer.
  • the S-allylcysteine contained in the anti-fatigue agent of the present invention may be derived from a plant of the genus Allium or the like, or may be chemically synthesized.
  • the plant of the genus Allium is not particularly limited, but since it contains a large amount of sulfur-containing amino acids such as alliin which is a raw material of S-allyl cysteine, garlic, onion, gyoja garlic, juniper, leek, kankeiira, itracchio, kii Itrakyo, Miyamarakkyo, Nobir, Yamarakkyo, Asatsuki, Ezonegi, Himeezonegi, Shibutuasatsuki, Shiroma Asatsuki, Izuasatsuki, Tree Onion, Negi, Wakegi, Riki, Rakkyo, Shimaraguki, Esharot, Ao Negi, Chives Can be mentioned.
  • alliin which is a raw material of S-allyl cysteine, garlic, onion, gyoja garlic, juniper, leek, kankeiira, itracchio, kii Itrakyo, Miyamarakkyo, Nobir, Yamarakky
  • garlic Allium sativum L.
  • onion Allium cepa L.
  • asatsuki Allium schoenoprasum L.
  • lacquer Allium chinense G.Don
  • S-allylcysteine may be derived from one type of plant belonging to the genus Allium, or may be derived from two or more types of plants belonging to the genus Allium.
  • the plants of the genus Allium themselves contain almost no S-allylcysteine
  • the plants of the genus Allium that have not been treated to increase S-allylcysteine are used as the anti-fatigue agent of the present invention. It is not possible.
  • S-allylcysteine is increased in the heat-aged garlic extract, it is necessary to ingest a large amount of the heat-aged garlic extract in order to exert an excellent fatigue recovery promoting effect. It is difficult to enjoy it easily and sufficiently.
  • the method for increasing the content of S-allylcysteine contained in plants of the genus Allium is not particularly limited, and a known method can be adopted.
  • the content of S-allylcysteine can be efficiently increased by allowing cysteine to act on alliin contained in plants of the genus Allium (Patent No. 5612786).
  • S-allylcysteine can also be increased by allowing allicin and L-cystine to coexist with alkaline earth metal hydroxides and alkaline earth metal oxides.
  • Plants of the genus Allium in which the content of S-allylcysteine is increased by such a method can be an excellent anti-fatigue agent containing S-allylcysteine as an active ingredient.
  • Alliin or allicin which is the raw material, is a type of sulfur-containing amino acid, and is widely contained in plants of the genus Allium such as garlic and onion.
  • a chemically synthesized product may be used as a raw material, or an industrially processed product such as an extract or a purified material containing alliin or allicin may be used as a raw material.
  • an industrially processed product such as an extract or a purified material containing alliin or allicin may be used as a raw material.
  • a pulverized product of a material containing alliin or allicin a primary processed product such as a paste may be used.
  • the material containing alliin or allicin is not particularly limited, but since the content of alliin or allicin is high, preferably allium plants, allium plant juices, allium plant extracts, and the like are used. Can be mentioned. As described later, it is desirable to use allium plants, allium plant juices, and allium plant extracts that maintain the intrinsic alliinase activity. That is, when a material containing alliin is used in the production method of the present invention, it is possible to use a plant of the genus Allium, a squeezed juice of a plant of the genus Allium, an extract of a plant of the genus Allium, etc., in which the underlying alliinase is maintained. preferable.
  • an alliin-containing material in which alliinase is inactivated it is preferable to mix it with a material having allyiner activity. More than 700 kinds of plants of the genus Allium are known, and any of those containing alliin or allicin may be used as a material.
  • plants of the genus Allium include garlic, onion, gyoja garlic, chives, leeks, kankei nira, itrakko, kiiitrakkyo, chives, nobil, yamarakyo, chives, leeks, leeks, chives, chives, leeks, chives, leeks, chives, leeks, chives Examples include tree onions, green onions, leeks, leek, rakkyo, shimarakko, eshalot, green onions, chives, yagura onions, and white onions.
  • garlic Allium sativum L.
  • onion Allium cepa L.
  • Asatsuki Allium schoenoprasum L.
  • Rakkyo Allium chinense G.
  • garlic Allium sativum L.
  • onion Allium cepa L.
  • Asatsuki Allium schoenoprasum L.
  • Rakkyo Allium chinense G.
  • garlic Allium sativum L.
  • onion Allium cepa L.
  • Asatsuki Allium schoenoprasum L.
  • Rakkyo Allium chinense G.
  • a plant of the genus Allium may be subjected to treatments such as cutting, crushing and grinding for the purpose of promoting the production of S-allyl cysteine and the like, and then subjected to the next step. Cuts, crushed products, and ground products of plants of the genus Allium are obtained, for example, by cutting, crushing, and grinding the plants using a crusher, a mixer, a food processor, a pulper fisher, or the like.
  • the juice of plants of the genus Allium can be prepared using, for example, a filter press, a juicer mixer, or the like. The juice can also be prepared by filtering the above-mentioned pyroclastic material using a filter cloth or the like.
  • Cuttings, shreds, grinds, and juices of Allium plants may be diluents or concentrates.
  • the diluted product include those obtained by diluting a cut product, a crushed product, a ground product, a juice, or the like of the plant with water about 1 to 50 times.
  • the concentrate include those obtained by concentrating a cut product, a crushed product, a ground product, a juice, or the like of the plant 1 to 100 times by freeze concentration, vacuum concentration, or the like.
  • the cuts, crushed materials, ground products, and squeezed products of Allium plants may be frozen.
  • An extract of a plant of the genus Allium can be obtained by extracting the above-mentioned plant of the genus Allium, the cut product, or the like with a solvent such as water.
  • the above-mentioned plants of the genus Allium and their processed products are placed in an environment of a temperature of 20 ° C. to 75 ° C. for 1 hour or more under alkaline conditions (incubation step), so that the conversion reaction from alliin to S-allylcysteine proceeds. , The content of S-allylcysteine can be increased.
  • the pH is preferably set to 8 or higher, more preferably 10 or higher, and even more preferably 11 or higher.
  • the method for adjusting the pH is not particularly limited, and examples thereof include a method of adding an acid component or an alkaline component to a plant of the genus Allium in which alliinase is inactivated.
  • the acid component is not particularly limited, and examples thereof include hydrochloric acid.
  • the alkaline component is not particularly limited, and examples thereof include alkaline liquids such as sodium hydroxide and potassium hydroxide. Further, solid substances such as alkaline earth metal hydroxide and alkaline earth metal oxide may be used.
  • the acid component and the alkaline component may be used individually by 1 type, or may be used in combination of 2 or more types.
  • the temperature in the incubation step is preferably about 20 ° C. to 75 ° C., more preferably about 25 ° C. to 65 ° C., and further preferably about 30 ° C. to 60 ° C.
  • the time for placing in the environment of the above-mentioned incubation step varies depending on the kind and amount of the raw material used, but is preferably about 0.1 to 48 hours, more preferably 0.2 to 24 hours, and further It is preferably 0.5 to 12 hours.
  • the production of S-allylcysteine may be carried out with stirring or may be carried out with standing still.
  • the stirring method is not particularly limited, and examples thereof include a method of stirring using stirring blades, a mixer, a stirrer, and the like.
  • enzymes and additives that promote the production of S-allylcysteine may be mixed before, during, and after the incubation step.
  • an enzyme or an additive for the purpose of improving the physical properties and handleability of the reaction product may be mixed as long as the production of S-allylcysteine and the stability of the produced S-allylcysteine are not impaired.
  • the enzyme is not particularly limited as long as it promotes the production of S-allylcysteine, and is preferably an enzyme having protease activity, lactase activity, peptidase activity, maceration activity, glutaminase activity, and ⁇ -glutamyl transpeptidase activity. Is mentioned. Among these, an enzyme having glutaminase activity or ⁇ -glutamyltranspeptidase activity as the main activity is preferable because it has a particularly high effect of promoting the production of S-allylcysteine.
  • the enzyme examples include “Violacta FN5", “Violacta N5", “Proleather FG-F”, “Protin SD-PC10F”, “Protin SD-AY10", “Protin SD-NY10”, and “Protin SD-NY10” manufactured by Amano Enzyme.
  • Protease M "peptidase R”, “pectinase A”, “neurase F3G”, “pancreatin F”, “protease A”, “lipase R”, “lipase A”, “protease P”, “protease N”.
  • the additive is not particularly limited as long as it has the activity of producing S-allylcysteine, and preferred examples thereof include cysteine, cystine, and glutathione.
  • Cysteine is a type of sulfur-containing amino acid and is 2-amino-3-sulfanylpropionic acid.
  • cysteine a material containing cysteine, an extract or a purified product of cysteine extracted from the material containing cysteine may be used.
  • the L-form widely exists, but in addition to the L-form, it may be an optical isomer (D-form) thereof or a mixture of each optical isomer. Further, chemically synthesized cysteine may be used, or a reduced cystine described later may be used.
  • cysteines from the viewpoint of availability, it is preferable to use a purified cysteine commercially available as a reagent, a pharmaceutical ingredient, a food ingredient, or the like.
  • the material containing cysteine is not particularly limited as long as it contains cysteine, and examples thereof include oats, wheat germ, Brussels sprouts, and broccoli.
  • cystine is obtained by reducing the cystine because it has a structure in which two molecules of cysteine are linked via a disulfide bond (-SS-) generated by oxidation of a thiol group (-SH). Cysteine may also be used.
  • cystine L-form
  • cystine may be an optical isomer (D-form) thereof, or a mixture of each optical isomer.
  • L-cystine is generally preferred because a purified product that can be used as a reagent, a pharmaceutical ingredient, a food ingredient, etc. is easily available.
  • Cystine is reduced and converted to cysteine by coexisting with a compound that lowers the redox potential or a compound having a reducing action.
  • a compound that lowers the oxidation-reduction potential include alkaline earth metal hydroxides and alkaline earth metal oxides
  • examples of the compound having a reducing action include glutathione.
  • Glutathione is a tripeptide consisting of three amino acids, glutamic acid, cysteine, and glycine.
  • Foods containing large amounts of glutathione include beef liver, pork belly, milk, oysters, sardines, cod, salmon, red shellfish, tomatoes, spinach, broccoli, peas, sprouts, raw cabbage, kiwifruit, avocado, rice germ. , Flour, baker's yeast, yeast, etc., and not only glutathione itself but all the above foods containing glutathione can be used.
  • yeast is preferable from the viewpoint of containing glutathione in a high concentration.
  • a material containing glutathione may be used as it is, or it may be subjected to steps such as water extraction, hot water extraction, and purification in order to further increase the concentration of glutathione.
  • glutathione There are two types of glutathione, a reduced type and an oxidized type (a disulfide bond of two reduced glutathione molecules), and both can be used, but the reduced type is preferable from the viewpoint of reactivity.
  • the reaction product in which S-allylcysteine is increased can be used as it is as an anti-fatigue agent, and the reaction product is further subjected to filtration, centrifugation, concentration, extraction, drying, etc. At least one step may be performed to further increase the content of S-allyl cysteine, and the anti-fatigue agent may be obtained. Further, in order to increase the purity of S-allylcysteine in the anti-fatigue agent, a purification step of purifying S-allylcysteine can also be performed by a normal purification operation such as column chromatography or recrystallization.
  • the reaction product can be dried by a known drying means such as freeze-drying and spray-drying to obtain a solid substance (powder, granules, etc.).
  • the anti-fatigue agent of the present invention preferably uses a reaction mixture containing S-allylcysteine or a purified product of S-allylcysteine as an anti-fatigue agent for pharmaceuticals, quasi-drugs, foods and drinks, feeds, health foods, etc. can do.
  • the anti-fatigue agent containing S-allylcysteine as an active ingredient can also be suitably used as a physical function recovery agent containing S-allylcysteine as an active ingredient.
  • the content of S-allylcysteine contained in the anti-fatigue agent of the present invention is preferably 0.0001 g from the viewpoint of exerting an excellent fatigue recovery promoting effect. /100 g or more, more preferably 0.01 g/100 g or more, and still more preferably 0.10 g/100 g or more.
  • the upper limit of the content of S-allylcysteine contained in the anti-fatigue agent of the present invention is not particularly limited, but usually about 10 g/100 g can be mentioned.
  • the applied amount of the anti-fatigue agent of the present invention may be appropriately set according to the type of product used, the application, the expected effect, the application form, and the like.
  • the daily intake or dose of S-allylcysteine for an adult may be set to 0.0001 to 3 g, preferably 0.0005 to 2 g, and more preferably 0.001 to 1 g.
  • the daily intake or dose of S-allylcysteine for adults should be within such a range, preferably 0.0001 g / 100 g or more, more preferably 0.01 g / 100 g or more, still more preferably 0.10 g / g. It is preferable to ingest or administer the anti-fatigue agent of the present invention containing a content of S-allylcysteine of 100 g or more.
  • the timing of ingesting the anti-fatigue agent of the present invention it is preferable to ingest it before an action that causes fatigue (for example, before exercise) from the viewpoint of exerting an excellent fatigue recovery promoting effect.
  • the anti-fatigue agent of the present invention can adjust the autonomic nerve function to a normal state by the action of S-allyl cysteine, and thus is preferably used for recovery from fatigue.
  • the anti-fatigue agent of the present invention can promote recovery from fatigue that occurs in daily life, and, for example, can suitably improve fatigue in healthy people.
  • the form of application of the anti-fatigue agent of the present invention is not particularly limited, but may be any of oral, transdermal, transintestinal, transmucosal, transvenous, transarterial, subcutaneous, intramuscular and the like. Although it can be used in an application form, oral application is preferable from the viewpoint of exerting an anti-fatigue effect more easily and effectively.
  • the anti-fatigue agent of the present invention can be used in any application form and exerts an anti-fatigue effect, it is used by blending it in various products such as foods and drinks, pharmaceuticals, food additives, seasonings, feeds, and pet foods. be able to. As described above, it is difficult to ingest 5 g of the heat-aged garlic extract daily as described in Patent Document 3, so that the anti-fatigue agent of the present invention does not include the heat-aged garlic extract. It is preferable that the heat-aged garlic extract is not included in foods and drinks containing the anti-fatigue agent of the present invention.
  • the dosage form of the product containing the anti-fatigue agent of the present invention may be solid, semi-solid, liquid or the like, and is appropriately set according to the type and application of the product.
  • the product containing the anti-fatigue agent of the present invention contains water, fats and oils, waxes, hydrocarbons, fatty acids, higher alcohols, depending on the form and the like, as long as the effects of the present invention are not impaired.
  • Esters, plant extracts, water-soluble polymers, surfactants, metal soaps, alcohols, polyhydric alcohols, pH regulators, antioxidants, UV inhibitors, preservatives, fragrances, powders, thickeners , Dyes, chelating agents and the like may be contained.
  • the product containing the anti-fatigue agent of the present invention may contain other components depending on its form, application, etc., as long as the effects of the present invention are not impaired.
  • Other components include, for example, squalane, niacin, niacinamide, long-chain hyaluronic acid, placenta extract, sorbitol, chitin, chitosan, various plant extracts, citric acid, vitamins A, C, E, P, carotenoids (astaxanthin , ⁇ -cryptoxanthin, lycopene, etc.), catechins (shrimp galocatechin gallate, etc.), polyphenols (anthocyanin, cacao polyphenols, etc.), peptides (imidazole dipeptide, BCAA, etc.), CoQ10, ⁇ -lipoic acid, and aminolevulin Examples include amino acids that are not simple amino acids, such as acids, GABA, and theanin. These blending amounts are not limited as long as the effects
  • S-allylcysteine is adjusted to a desired form as it is or in combination with other food materials and additive components to obtain the desired effect. It is provided as an item.
  • foods and drinks include general foods and drinks, foods for specified health use, dietary supplements, functional foods, foods for patients, and the like. Further, it can also be used as a food or drink containing the anti-fatigue agent of the present invention for recovering from fatigue or for reducing the feeling of fatigue.
  • the form of these foods and drinks is not particularly limited, but specifically, main dishes such as breads and noodles; side dishes such as cheese, ham, wieners and processed seafood; fruit juice drinks, sparkling drinks, lactic acid drinks and the like.
  • the amount of the anti-fatigue agent blended in the foods and drinks varies depending on the form of the foods and drinks, and for example, S-allylcysteine is 0.0001 to 10.
  • the mass ratio is preferably 0.005 to 5% by mass, more preferably 0.001 to 1% by mass.
  • the anti-fatigue agent of the present invention when used in the field of food and drink, the anti-fatigue agent of the present invention alone or in combination with other ingredients such as food additives and seasonings for anti-fatigue (hereinafter referred to as It can also be provided as a food additive, etc.).
  • the anti-fatigue agent of the present invention when used as a food additive, the content of S-allylcysteine in the food additive, the amount of the food additive added to the food or drink, and the like are the food and drink to be added. It may be appropriately set so that S-allylcysteine can satisfy the above-mentioned content in the product.
  • the anti-fatigue agent of the present invention may be used alone or in combination with other pharmacologically active ingredients, pharmaceutically acceptable bases, additive ingredients, etc. in a desired form. It is provided as an anti-fatigue drug that exerts the desired effect.
  • the form of such a drug is not particularly limited, but specifically, an orally-administered preparation such as a tablet, a granule, a powder, a capsule, a soft capsule, or a syrup; a liquid, an ointment, a cream, or a gel.
  • Preparations for percutaneous or transmucosal administration such as sprays, patches, inhalants, suppositories; injections and the like.
  • S -Allylcysteine is in the range of 0.0001 to 10% by mass, preferably 0.0005 to 5% by mass, and more preferably 0.001 to 1% by mass, in the case of transdermal or transmucosal preparations.
  • S-allylcysteine is 0.000000001 to 10% by mass, preferably 0.00001 to 10% by mass, and more preferably 0.0001 to 10% by mass can be mentioned.
  • the anti-fatigue agent of the present invention can be adjusted to a desired form alone or in combination with other feed components to obtain the desired effect.
  • feed ingredients used in the feed or pet food include, for example, grains such as corn, wheat, barley, and rye; bran such as bran and rice bran; corn gluten meal, meal such as corn jammeal; skim milk powder, Animal feeds such as whey, fish meal and bone meal; yeasts such as beer yeast; calcium such as calcium phosphate and calcium carbonate; vitamins; amino acids; sugars and the like.
  • the mixing ratio of the anti-fatigue agent to the feed or pet food varies depending on the form of the feed or pet food, and for example, S-allylcysteine. Is 0.000001 to 10% by mass, preferably 0.0001 to 5% by mass, and more preferably 0.001 to 1% by mass.
  • Example 1 Peel and remove the pedestal, add equal weight of ion-exchanged water to 250 g of garlic (variety name: Fukuchi White) divided into scales, and grind with a commercially available household juicer (SUNVIGOR juice mixer, SML-G22). And got a garlic paste.
  • garlic paste To 100 parts by mass of garlic paste, 6 parts by mass of magnesium oxide (manufactured by Nacalai Tesque) and 4 parts by mass of L-cystine (manufactured by protein chemical) are added, and ion-exchanged water is doubled by weight of garlic. The amount was added, and the mixture was heated to 50 to 55 ° C. and stirred.
  • Example 2 Using the powder prepared in Example 1, S-allyl cysteine-containing soft capsules having the composition of the test meal shown in Table 1 were prepared. The content was recovered from the soft capsules, and the SAC content in the recovered material was measured. As a result, 1.0 mg of S-allylcysteine was contained per particle (2.0 mg in total of 2 particles). The weight of one capsule is 632 mg.
  • Test Example 1 Using each of the test meals shown in Table 1 (a test meal having a daily intake of 2 tablets and a placebo), the fatigue recovery promoting effect of S-allyl cysteine was evaluated. Specifically, the human study was conducted as a randomized, double-blind, crossover study. The test food intake period was 4 weeks, and a washout period of 4 weeks was provided between the two test periods. In addition, in order to eliminate the seasonal effect, two groups were set, a group that first took the test meal and a group that first took the placebo.
  • This test was outsourced to the Institute of Medical Sciences Co., Ltd., and was conducted under the guidance and supervision of experts with the approval of the company's ethics committee.
  • Four weeks after ingestion a physical workload was performed on the day of the examination.
  • the anoxic work threshold (AT: Anaerobic Threshold) was measured in advance by gradually increasing the load of the bicycle ergometer, and a bicycle ergometer rowing was performed for 4 hours with 80% of the heart rate at AT as the target heart rate. After the load was completed, a recovery period of 4 hours was set.
  • the fatigue recovery promoting effect was evaluated for fatigue and autonomic nervous function.
  • Fatigue was evaluated on a visual analog scale (VAS) and measured during screening, before loading, 2 hours after loading, 4 hours after loading, 2 hours after recovery, and 4 hours after recovery.
  • VAS visual analog scale
  • the acceleration pulse wave was measured using Altet CDN (Umedica Co., Ltd.) before loading, 2 hours after loading, 4 hours after loading, 2 hours after recovery, and 4 hours after recovery.
  • Autonomic nerve function was evaluated by frequency analysis at a intervals.
  • LF mainly reflects sympathetic nerve activity and HF reflects parasympathetic nerve activity, and in a fatigued state, parasympathetic nerve activity does not increase even during the resting period, resulting in a predominant state of sympathetic nerve activity.
  • the test diet group was in a state of predominant sympathetic nerve activity in the active phase after 4 hours of loading, and was in a state of predominant parasympathetic nerve activity in the resting phase in the recovery phase. It is considered that the state of autonomic nervous function is adjusted to suit the situation. In addition, it is considered that the promotion of recovery of the feeling of fatigue during the recovery period, which is observed in VAS, is related to the regulatory action of autonomic nerve function.

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