JP4803971B2 - Lipid metabolism improving composition - Google Patents

Description

  The present invention relates to a novel lipid metabolism improving composition.

  In recent years, the dietary habits of Japanese people have changed significantly, and meat-based high-fat diets have been taken, and due to stress and lack of exercise, obesity is associated with adolescents as well as middle-aged and older people. Increased body fat percentage is a problem.

Recently, a method for relieving obesity by reducing body fat has been proposed in terms of both exercise therapy and diet therapy. Exercise therapy is literally a method of increasing calorie consumption and reducing body fat by moving the body to raise body temperature and increase basal metabolism. However, for most people, it is difficult to take such time and practice. Therefore, various diet foods are commercially available from the viewpoint of dietary therapy that is easier to practice. For example, diet foods containing dietary fiber such as glucomannan are foods that provide a feeling of fullness when eaten but have low calorie intake. However, when these are eaten, there is a possibility that daily nutrition is not sufficiently performed. Furthermore, even if the body weight is reduced, the body fat percentage is hardly reduced, and conversely, it may cause malnutrition, which may impair health. Therefore, foods that reduce body fat percentage have been proposed. For example, body fat accumulation inhibitor or body fat reducing agent containing D-xylose and / or L-arabinose as active ingredients (Patent Document 1), food and drink having anti-obesity action and / or body fat reducing action containing xylooligosaccharide Products (Patent Document 2), diet foods (Patent Document 3) containing chitosan and carnitine have been reported. However, these substances do not have sufficient lipid metabolism effects, and are intended to inhibit the absorption of lipids or sugars, so that there is a problem that essential nutrients are hardly absorbed.
JP-A-7-242551 Japanese Patent Laid-Open No. 10-290681 JP-A-11-253130 Japanese Patent Laid-Open No. 11-246478 Japanese Patent No. 3092006 JP 2001-26538 A JP 2002-114676 A JP 2001-158738 A Yazawa, S .; Et al. Japan Soc. Hort. Sci. 1989, 58, 601-607.

  An object of the present invention is to provide a novel composition for improving lipid metabolism.

  The composition for improving lipid metabolism of the present invention is obtained by fermenting a plant containing at least one selected from the group consisting of capsaicin and capsaicinoid-like substance.

  In a preferred embodiment, the plant body is a Capsicum plant body.

  According to the present invention, a composition for improving lipid metabolism is obtained by fermenting a plant containing at least one selected from the group consisting of capsaicin and a capsaicinoid-like substance. The lipid metabolism improving composition of the present invention can efficiently consume fat accumulated in the body by a lipid burning promoting action, a cholesterol synthesis inhibiting action and the like. Furthermore, it is excellent in aroma and palatability, and can be widely applied to foods, pharmaceuticals, quasi drugs, etc., and is useful for improving lipid metabolism. In particular, a composition obtained by fermenting a plant containing a capsaicinoid-like substance has a particularly wide range of application in foods, pharmaceuticals, quasi drugs, etc., and is extremely useful.

  The composition for improving lipid metabolism of the present invention is obtained by fermenting a plant containing at least one selected from the group consisting of capsaicin and capsaicinoid-like substance.

  Capsaicinoid-like substances are compounds represented by the following formula:

  R is a fatty acid residue having 4 to 15 carbon atoms.

  As the capsaicinoid-like substance, for example, a compound represented by the following formula is known. This compound was obtained from a red pepper variety “CH-19 sweet” selected from a red pepper (variety CH-19: Kyoto Prefecture University Faculty of Agriculture, vegetable horticulture laboratory introduction number), and chemical synthesis was also carried out ( Patent Documents 4 and 5 and Non-Patent Document 1):

  n is an integer of 3 to 5.

  About this capsaicinoid-like substance, various functions, such as obesity prevention, basal metabolism enhancement, endurance improvement effect, are known until now (patent documents 6-8). In particular, since capsicum variety CH-19 sweet contains a capsaicinoid-like substance that does not exhibit pungent taste, its dried product or polar solvent extract is applied to pharmaceuticals, cosmetics, foods, and the like.

  In the plant used in the present invention, the plant containing capsaicin includes a plant belonging to the genus Capsicum. The plants of the genus Capsicum are not particularly limited to varieties, production areas and the like. Specific examples include capsicum varieties CH-19 Amami, Fushimi Amami, Shishito, Yamashina, Manganji, Hawk's Claw, Kagawa Mototaka, Aomori Takanail, Sapporo Daicho, California Wonder, Cherry Bomb, and the like. Examples of the plant body containing a capsaicinoid-like substance include the above-mentioned capsicum variety CH-19 sweet, and hybrids of the variety and other capsicum plants (California Wonder, Shishito, etc.). The said plant body may be used independently or may be used in combination of 2 or more. Capsicum plants are preferably used. In particular, capsicum cultivar CH-19 sweet contains both capsaicin and capsaicinoid-like substance, but is preferably used because it has less pungency.

  As long as a plant body contains a capsaicin or a capsaicinoid-like substance, any site may be used. In particular, in capsicum plants, capsaicin or capsaicinoid-like substances are contained in a large amount in the placenta, and therefore it is preferable to use a placenta or a fruit containing the placenta. In addition, the plant body may be used as it is, or a dried product may be used. By subjecting these plants to fermentation treatment, a composition for improving lipid metabolism can be obtained.

  The plant body can be directly subjected to a fermentation treatment or the like, which will be described later, but it is preferable that the plant body is crushed in advance from the viewpoint of efficiently fermenting the plant body by increasing the surface area of the plant body. For example, after a plant body is cut with a slicer or a dicer, it is crushed with a mass collider, blender, grinding mill or the like until the particle size of the crushed pieces is preferably 100 to 3000 μm, more preferably 200 to 1000 μm. If necessary, it may be crushed by adding water, ethanol or the like as appropriate.

  It is preferable to add water to the plant body or its crushed material in advance because the fermentation treatment can be performed efficiently. The amount of water added is equivalent to 10 times, preferably 2 to 5 times, more preferably 2 to 4 times the total mass of the plant or its crushed material. By adding water, heat conduction efficiency is improved in the heat treatment, and a fungal growth environment is suitable in the fermentation treatment.

  You may heat-process a plant body or its crushed material previously, before performing a fermentation process. When the heat treatment is performed before the fermentation treatment, fatty acids are generated by the heat treatment, so that the fatty acids are assimilated at a relatively early stage of the fermentation treatment, and the palatability such as aroma can be enhanced in a short time. In particular, when fermentation is performed using yeast or acetic acid bacteria, propagation of miscellaneous bacteria can be suppressed by performing heat treatment before the fermentation treatment.

  The heat treatment is performed by heating the plant body or its crushed material at a temperature in the range of 40 ° C to 120 ° C for 30 minutes to 24 hours. In particular, a plant containing a capsaicinoid-like substance is preferably treated for a short time at a high heating temperature in order to efficiently generate degradation products (fatty acids and the like). For example, the treatment is preferably performed at 40 ° C. to 60 ° C. for 3 hours to 24 hours, or at 60 ° C. to 120 ° C. for 30 minutes to 3 hours. Moreover, it is also possible to process at a lower heating temperature by adjusting the pH to 5 to 6.5 or 8 to 10 using acetic acid, calcined calcium or the like. By such treatment at a high temperature in a short time or at a low temperature, modification of components other than the capsaicinoid-like substance (such as browning of the material due to a change in pigment) can be avoided.

  Next, the plant body or its crushed material is subjected to a fermentation treatment. The fermentation treatment decomposes, for example, capsaicinoid-like substances contained in the plant body. The fermentation treatment is performed by bringing a microorganism that can produce an organic acid and can assimilate fatty acids produced by decomposition of a capsaicinoid-like substance into contact with the plant body or a crushed material thereof. Capsaicinoid-like substances are decomposed due to changes in pH due to organic acids produced by microorganisms, etc., and microorganisms assimilate fatty acids that are decomposed products. Can be further converted to amino acids and the like.

  Examples of the mode in which the microorganism is brought into contact with the plant body or a crushed material thereof include, for example, using the microorganism attached to the plant body or the crushed material as it is and adding the microorganism to the plant body or the crushed material thereof. . From the viewpoint of obtaining a fermented product having a high lipid metabolism-improving action, it is preferable to add a microorganism to the plant body or its crushed material. When using microorganisms adhering to a plant body or a crushed material thereof as they are, care must be taken because the plant body or the crushed material may be spoiled.

  Examples of fermentation include lactic acid fermentation, citric acid fermentation, alcohol fermentation, acetic acid fermentation, and fermentation using a combination thereof. Depending on the type of fermentation, lactic acid bacteria, yeasts, acetic acid bacteria, etc. are brought into contact with the plant or its crushed material. Among these, lactic acid fermentation is preferable.

  Lactic acid fermentation is performed by bringing the plant body or its crushed material into contact with lactic acid bacteria. Lactic acid fermentation not only decomposes capsaicinoid-like substances and produces organic acids by assimilating the decomposed products, but also can maintain the fermented product at a low pH, thus preventing the growth of other bacteria. is there. Moreover, an organic acid having an intestinal regulating action is produced by lactic acid bacteria, and a fermented product with a higher gastrointestinal function improving effect can be obtained.

  Examples of lactic acid bacteria include Leuconostoc mescentroides, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus acidophilus, Lactobacillus casei, Streptococcus thermophilus, Streptococcus faecalis, Bifidobacterium longum, etc. Used alone or in combination. For example, when used alone, Lactobacillus plantarum is preferred in terms of its acid resistance, growth temperature, and growth rate.

  When adding lactic acid bacteria, you may add the enzyme which decomposes | disassembles the cell wall of a plant body previously to a plant body or its crushed material. By adding such an enzyme, nutrients contained in the cells of the plant body are eluted, and the amount of nutrients that can be assimilated by lactic acid bacteria increases, so that the growth of lactic acid bacteria is improved. Furthermore, as a result of these enzymes acting on the cell wall (membrane) of the plant, the content of cellobiose, cellooligosaccharide, etc. in the lactic acid bacteria fermentation solution of the plant body is increased, and the effect that functionality is imparted to the fermentation solution is obtained. . These enzymes include pectin degrading enzymes (eg, polygalacturonase, pectin lyase, pectin esterase, and protopectinase), cellulolytic enzymes (eg, cellulase, and hemicellulase). These enzymes may be used as a mixture. Specifically, a preparation containing protopectinase, hemicellulase, and cellulase is preferably used. These are added in an amount of about 0.001% by mass to about 0.2% by mass with respect to the plant body or a crushed material thereof, but differ depending on the degree of purification of the enzyme used. When polygalacturonase is used, the optimum pH of this enzyme is on the alkaline side, so care must be taken when the pH of the plant body or its crushed material is low.

  In order to create an environment in which lactic acid bacteria can proliferate preferentially, it is also preferable to lower the pH of the reaction solution containing the plant body or its crushed material in advance. For example, in Lactobacillus plantarum, if fermentation is started after adjusting to about pH 4.0, the fermentation can be completed in a short period of time. Examples of a method for lowering the pH of a reaction solution containing a plant body or a crushed product thereof include adding a pH reducing agent to the plant body or the crushed product thereof, or electrolyzing the plant body or the crushed product thereof for acidity. It is possible to add purified water (electrolyzed water). Examples of the pH lowering agent include hydrochloric acid, gluconic acid, citric acid, tartaric acid, malic acid, ascorbic acid, sorbic acid and the like. In order to suppress the acidity of the fermented product, gluconic acid is preferred. These pH lowering agents are preferably added to the reaction solution containing the plant body or its crushed material so as to be about 0.1% by mass to 1.2% by mass. It is preferable to add about 0.3% by mass of the organic acid. As the electrolyzed water, water on the anode side in the electrolyzer of the diaphragm used for the treatment is used. If the pH of the obtained electrolyzed water is too low, it may be adjusted by adding ion exchange water.

  Further, glutamic acid or a salt thereof may be added for preferential growth of lactic acid bacteria. The amount of glutamic acid can be added so as to be about 0.05 to 1 part by mass, preferably about 0.1 to 0.5 part by mass with respect to 100 parts by mass of the plant body or its crushed material.

  Lactic acid bacteria metabolic sugars may be added. This addition of sugar is useful when fermenting a plant having a low sugar content (less than 1% by mass). Alternatively, it may be added for the purpose of promoting fermentation and adding sweetness when used as a beverage. The lactic acid bacteria metabolic sugar added is a sugar that the lactic acid bacteria can use for growth and fermentation, and examples thereof include, but are not limited to, sucrose, glucose, fructose, and maltose. These sugars are preferably added so that the sugar content is about 1 to 6% by mass with the sugar content of the plant.

  Lactic acid bacteria are preferably added in an amount of 0.005 to 5.0 parts by mass, and more preferably 0.01 to 2.0 parts by mass with respect to 100 parts by mass of the plant or its crushed material. In addition, what is necessary is just to add about 0.0005-1 mass part as a standard, when using commercially available lactic acid bacteria dry powder. The fermentation temperature is usually 4 ° C to 50 ° C. Fermentation time should just be set according to fermentation temperature, and there is no restriction | limiting in particular. For example, when fermentation is performed at 20 ° C. to 50 ° C., it is 6 hours to 72 hours, preferably 12 hours to 72 hours. In particular, when fermentation is performed at 30 ° C. to 40 ° C., it is 6 hours to 64 hours, preferably 12 hours to 64 hours. Moreover, when performing fermentation at 4 to 10 degreeC in order to obtain the fermented material which suppressed the blue odor of the plant body, it is 5 to 14 days.

  Lactic acid fermentation is preferably performed under anaerobic conditions. The anaerobic condition is that the plant body or its crushed material is put into a fermenter and then deaerated, or the fermenter is sealed, filled with a gas such as nitrogen or carbon dioxide, or decompressed. Or it is obtained by combining them. By performing the fermentation under anaerobic conditions, the flavor of the obtained fermented processed product is improved.

  In lactic acid fermentation, fermentation can be stopped by adding lactic acid bacteria non-metabolizable sugar. Examples of such sugars include sugar alcohols (for example, sorbitol), oligosaccharides (for example, maltooligosaccharide, chitooligosaccharide, fructooligosaccharide) and the like. Such oligosaccharides are effective for regulating the intestines, preventing caries, and the like, and can impart functionality to the obtained fermented product.

  Citric acid fermentation is performed by bringing yeast into contact with the above plant body or its crushed material under aerobic conditions and culturing. Citric acid produced by yeast can also lower the pH of the fermented product and promote degradation of, for example, capsaicinoid-like substances. Furthermore, when performing a fermentation process using yeast, since a yeast produces an amino acid, protein, vitamins, etc., the plant body fermentation processed material with high nutritional value and excellent palatability can be obtained.

  Examples of yeast include yeast called sake yeast, wine yeast, beer yeast, baker's yeast and the like. Preferably, yeast belonging to the genus Saccharomyces, Schizosaccharomyces, etc. is used, and examples thereof include Saccharomyces cerevisiae, Saccharomyces pastorianus, Schizosaccharomyces pombe and the like. In particular, Saccharomyces cerevisiae is preferably used in terms of producing useful substances such as amino acids and vitamins.

  The amount of yeast added is not particularly limited. Preferably, about 0.01 to 15 parts by mass, preferably about 0.1 to 10 parts by mass in terms of wet or dry cell mass is added to 100 parts by mass of the plant or its crushed material.

  Citric acid fermentation is carried out at 4 ° C. to 40 ° C., preferably 10 ° C. to 35 ° C. for 12 hours to 14 days, while putting the plant body or its crushed material and yeast in a fermenter and stirring with aeration.

  Alcohol fermentation is performed by culturing yeast in contact with the plant body or its crushed material under anaerobic conditions. The kind and amount of yeast used for alcoholic fermentation are the same as in the case of the citric acid fermentation. The fermentation conditions are the same as in the case of the citric acid fermentation except that the conditions are anaerobic. The fermented product thus obtained by alcohol fermentation is preferably subjected to acetic acid fermentation described below.

  Acetic acid fermentation is performed by adding an alcohol to the plant body or its crushed material to obtain a predetermined alcohol concentration, and then adding a microorganism (acetic acid bacterium) capable of acetic acid fermentation. Alternatively, a two-stage fermentation may be performed by adding acetic acid bacteria to the fermented product obtained by the above alcohol fermentation.

  The alcohol concentration may be any concentration as long as the acetic acid bacteria can grow, and is preferably 10% by mass or less, and preferably 1 to 6% by mass in consideration of fermentation time. % Is particularly preferred.

  Examples of the acetic acid bacteria include microorganisms belonging to the genus Acetobacter, such as Acetobacter aceti, Acetobacter pasteurianus, Acetobacter hanseni, and the like.

  The acetic acid bacterium is preferably pre-cultured in an appropriate medium at 15 ° C. to 40 ° C., preferably at 25 ° C. to 35 ° C. for 6 to 48 hours. The pre-cultured acetic acid bacteria can be obtained, for example, as follows. Acetic acid bacteria are added to 1 L of acetic acid bacteria medium (pH 7.0) containing 200 g of potato, 30 g of crushed yeast, liver extract 25 g, meat extract 5 g, thioglycolic acid medium 10 g, glucose 5 g, glycerol 15 g, and calcium carbonate 15 g. And pre-culture at 15 to 40 ° C. for 24 hours. Next, the culture is centrifuged, and the collected bacteria are washed with sterilized water, centrifuged again, and the supernatant is removed to obtain pre-cultured acetic acid bacteria.

  The acetic acid bacterium is added in an amount of 0.0001 to 1 part by mass, preferably 0.01 to 0.5 part by mass with respect to 100 parts by mass of the plant body or a crushed product thereof or the fermented product.

  The acetic acid fermentation can be performed by stirring culture, shaking culture, or stationary culture. The fermentation temperature is between 10 ° C and 40 ° C, preferably between 20 ° C and 35 ° C. Fermentation time is suitably set according to the addition amount of acetic acid bacteria, and usually 1 day to 1 week is suitable.

  As described above, a plant fermentation product can be obtained by subjecting a plant containing at least one selected from the group consisting of capsaicin and a capsaicinoid-like substance or a crushed product thereof to fermentation. You may heat-process this fermentation processed material. You may collect | recover a fermentation process liquid from the obtained plant body fermentation processed material. A method commonly used by those skilled in the art, for example, centrifugation, filtration, etc., can be applied to recovering the fermentation treatment liquid.

  You may perform an extraction process further to the said plant body fermentation processed material. Among the components contained in the fermented plant product, components having an action of improving lipid metabolism are components that are mainly dissolved in water, ethanol, and the like. Therefore, you may extract from a plant body fermentation processed material and use the obtained extract. In particular, a plant fermentation product using a plant body containing a capsaicinoid-like substance or a crushed product thereof contains a degradation product of a capsaicinoid-like substance which is hardly contained in the plant body, mainly vanillyl alcohol. For the extract, for example, the fermented plant product is pulverized as necessary, extracted by adding a solvent such as water or ethanol, and the plant body is extracted by a method commonly used by those skilled in the art, for example, centrifugation, filtration, etc. It is obtained by removing the residue of the treated product. In addition, when performing a fermentation process without grind | pulverizing a plant body, in order to make extraction easy, you may grind | pulverize after the said process. Furthermore, the extract can also be made into an extract by removing part or all of the solvent used for extraction.

  Thus, a plant body fermentation processed material and its extract (extract) are obtained. The fermented processed product of these plants and the extract (extract) thereof can be used as the lipid metabolism improving composition of the present invention. The composition for improving lipid metabolism can promote lipid metabolism in lipid tissues and inhibit cholesterol synthesis in the liver. Furthermore, it also has the effect of suppressing the increase in blood neutral fat caused by ingesting foods rich in lipids.

  When the plant body containing capsaicin or a capsaicinoid-like substance is used, the composition of the present invention contains a decomposition product thereof. Here, the content of the degradation product of the capsaicinoid-like substance can be measured using the content of vanillyl alcohol as an index based on the fact that the capsaicinoid-like substance is mainly decomposed into vanillyl alcohol and fatty acid by the above treatment. . Theoretically, when 1 mol of capsaicinoid-like substance is decomposed, 1 mol of vanillyl alcohol can be produced. Therefore, by measuring the content of vanillyl alcohol, it is possible to know the degradation rate of the capsaicinoid-like substance and the amount of degradation product of the capsaicinoid-like substance. Vanillyl alcohol can be measured, for example, by HPLC. In particular, when a degradation product of capsaicinoid-like substance is contained, 0.05 mass% to 0.3 mass% in terms of dry mass is contained using vanillyl alcohol as an index from the viewpoint of efficiently exerting an effect of improving lipid metabolism. It is preferable to do. The content of this vanillyl alcohol corresponds to 1.5 to 25 times, preferably 2 to 20 times, compared with the content before the treatment.

  If necessary, the composition of the present invention is sterilized. The sterilization treatment can be performed by a method commonly used by those skilled in the art, such as air sterilization, high-pressure sterilization, and heat sterilization. Sterilization is preferably performed at as low a temperature as possible and in a short time in order to retain various nutrients. The sterilization process enables long-term storage.

  Since the composition of the present invention has an action for improving lipid metabolism, it is used in various forms for the purpose of obtaining the action. This composition is more fragrant, especially because the composition obtained by fermenting a plant containing a capsaicinoid-like substance or its crushed material contains almost no stimulating substance such as capsaicin. It is used for various purposes without requiring special processing. For example, it is used as food, pharmaceuticals, quasi drugs and the like. The amount of the fermented product contained in the composition is also set as appropriate according to the use form of the composition.

  There is no restriction | limiting in particular in the form of the composition of this invention. For example, capsules such as hard capsules and soft capsules; tablets; pills; powders; granules; tea bags containing a pulverized product of plant body fermented products, tea bags, liquids, and the like are used in a form normally used by those skilled in the art as food or medicine. Depending on the shape or preference, these may be taken as they are, or they may be taken by dissolving in water, hot water, milk or the like, and those in which components are leached may be taken. These may contain components required depending on the form in addition to the degradation product of the capsaicinoid-like substance. For example, additives such as excipients, extenders, binders, thickeners, emulsifiers, colorants, fragrances, food additives, seasonings and the like may be included. Among these, examples of food additives include royal jelly, vitamins, minerals, chitin / chitosan, and lecithin.

  The said foodstuff, a pharmaceutical, and a quasi-drug can be manufactured by the method normally used by those skilled in the art except containing the said decomposition product. For example, in order to obtain a powdery lipid metabolism improving composition, the above-mentioned fermented plant product is dried as it is to obtain a powder, or an extract powder obtained by drying an extract obtained from the fermented plant product To do. As a drying method, various methods generally used by those skilled in the art are adopted, and lyophilization and spray drying are preferably used. When spray drying is performed, an excipient such as dextrin, cyclodextrin, starch or maltose is added as necessary. Preferably, dextrin is used, and the ratio of composition to dextrin is preferably 1: 5 to 10: 1 by mass ratio. When drying the extract, the ratio of this solution to dextrin is preferably 1:10 to 5: 1 by mass ratio.

  The liquid preparation can be suitably used particularly as a health drink. For example, the plant fermented processed product extract is used as it is, or various seasonings, for example, sweeteners such as granulated sugar, honey, and sorbit, acidulants such as alcohol, citric acid, malic acid, and tartaric acid, flavorings, It can be used after adjusting the taste by adding a pigment. And if such an extract is mixed with other fermented juices, vegetable juices, etc. (for example, carrot juice or mixed vegetable juice), it can be made juice with higher nutritional value. Alternatively, it can be mixed with agar to make a jelly, and combined with vegetables or fruit juice, dairy products, etc., by a method commonly used by those skilled in the art, such as cooling and kneading, and food such as sherbet, frozen yogurt, ice cream and the like You can also In addition, these liquid agents, beverages containing the liquid agent, and foods can be sterilized under sterilization conditions of 100 ° C. or less without being completely sterilized at 120 ° C. for 4 minutes as long as the pH is low. For example, when the pH is 4.0 or less, it can be sufficiently sterilized under sterilization conditions corresponding to 65 ° C. and 10 minutes.

  The daily intake of the composition of the present invention is not particularly limited, and can be appropriately set according to the intake mode. For example, when a fermented processed product of red pepper variety CH-19 sweet is contained in the composition, the fermented processed product is preferably 0.001 g to 10 g, more preferably 0.005 g to 1 g in terms of dry mass. It is set as follows.

  The composition for improving lipid metabolism of the present invention is obtained by subjecting a plant containing at least one selected from the group consisting of capsaicin and capsaicinoid-like substance to fermentation. This composition has an excellent lipid metabolism improving action that cannot be possessed by a plant body before fermentation treatment. This lipid metabolism-improving effect is achieved by activating the reaction system that can promote the combustion of fat accumulated in the body and the cholesterol synthesis system that causes various diseases. Based on the ability to efficiently consume fat accumulated in the body. The composition of the present invention is further excellent in palatability such as fragrance and flavor, and can be used as food, pharmaceuticals, quasi drugs and the like. In particular, a composition obtained by fermenting a plant containing a capsaicinoid-like substance contains almost no stimulating substance such as capsaicin, and therefore has a wide range of applications particularly in foods, pharmaceuticals, quasi drugs, etc. Very useful.

  Hereinafter, although the embodiment of the present invention is described in detail, it is needless to say that the present invention is not limited to this example.

(Example 1: Preparation of plant body fermentation processed product)
2 kg of raw capsicum CH-19 sweet fruit (Morinaga Seika Co., Ltd.) (hereinafter sometimes referred to as CD plant) containing 0.02% by mass of capsaicinoid-like substance (0.2% by mass in terms of dry mass) 4 kg of purified water was added and crushed with a mascolloider to obtain 6 kg of crushed plant. 200 g of the crushed plant body and 200 g of purified water were put into a jacketed tank. Lactic acid bacteria (Kyowa High Foods Co., Ltd.) were added so that the final concentration was 0.1% by mass in dry mass, and anaerobic fermentation was performed at 30 ° C. for 64 hours. A portion of the fermented product (50 g each) was collected at 0 hours, 3 hours, 6 hours, 12 hours, 24 hours, 48 hours, and 64 hours after the start of fermentation, and stored in a refrigerator. After the completion of fermentation, Brix value and pH were measured using 10 g of each collected sample. The remaining 40 g was filtered, and these filtrates were freeze-dried to obtain a dry powder A of fermentation untreated plant body extract (0 hours from the start of fermentation) and dry powders A1 to A6 of fermentation treated plant body extract. It was. 1.2 g of each dry powder was dissolved in 1 mL of purified water, and the content of the decomposition product of the capsaicinoid-like substance was measured using vanillyl alcohol as an index, and the vanillyl alcohol content was measured under the following HPLC conditions. The measurement results are shown in Tables 1 to 3.

(Vanyl alcohol measurement conditions)
Model: JLC-500 / V (JEOL Ltd.)
Column: Unison UK-18, 4.6 mm x 150 mm (Intact Corporation)
Mobile phase: 5% to 10% acetonitrile-0.5% acetic acid solution with a gradient of 40 minutes Flow rate: 0.7 mL / min Column temperature: 40 ° C. (0 → 16.3 minutes)
Measurement wavelength: excitation 280 nm, detection 320 nm
Standard reagent: Vanillyl alcohol (Wako Pure Chemical Industries, Ltd.)

(Example 2: Preparation of plant fermentation processed product)
Except that lactic acid bacteria were not added, the fermented processed material fermented at each time (0, 3, 6, 12, 24, 48, and 64 hours) was collected and filtered in the same manner as in Example 1. These filtrates were freeze-dried to obtain dry powder A (0 hours after the start of fermentation) of unprocessed plant extract and dry powders A7 to A12 of fermented plant extract. The Brix value, pH, and vanillyl alcohol content of these dry powders were measured. A result is combined with Tables 1-3 and shown.

(Example 3: Preparation of fermented plant product)
In the same manner as in Example 1, except that instead of the red pepper CH-19 sweet (CD plant), a commercially available red pepper containing capsaicin (hereinafter sometimes referred to as a CN plant) was used, The fermented material that was fermented at each time (0, 3, 6, 12, 24, 48, and 64 hours) was collected and filtered. These filtrates were freeze-dried to obtain dry powder B (0 hours after the start of fermentation) of unprocessed plant extract and dry powders B1 to B6 of fermented plant extract. The Brix value and pH of these dry powders were measured. The results are shown in Tables 1 and 2 together.

  As can be seen from Table 3, the content of vanillyl alcohol in the extract was increased by subjecting the plant containing the capsaicinoid-like substance to fermentation (Examples 1 and 2). This indicates that the capsaicinoid-like substance in the plant body was decomposed by the fermentation treatment. Furthermore, the dry powder A6 (fermentation treatment 64 hours) was increased about 10 times compared to the dry powder A (fermentation treatment 0 hours), which was an untreated fermentation product (Examples 1 and 2). From the content of vanillyl alcohol produced by the decomposition, the capsaicinoid-like substance is converted to vanillyl alcohol by being decomposed by 90% or more in terms of mole by carrying out a fermentation treatment for 64 hours. (Table 2), it can be understood that the capsaicinoid-like substance can be decomposed while preventing the propagation of miscellaneous bacteria.

(Comparative Example 1)
In the same manner as in Example 1, a crushed product of a CD plant was obtained. A part (50 g) was collected, filtered, and the filtrate was freeze-dried to obtain 2.1 g of a dry powder (dried powder a) of a heated untreated plant extract.

  Separately, 200 g of purified water was added to a part (200 g) of the crushed plant body, and the resulting mixture was heat-treated at 100 ° C. for 60 minutes using a hot plate. 50 g after 20 minutes from the start of the heat treatment, 50 g after 40 minutes, and 100 g after 60 minutes were recovered. Each heat-treated product is filtered, and each filtrate is freeze-dried to obtain dried powders of heat-treated plant extracts (dry powders a1: 1.2 g, a2: 1.2 g, and a3: 2.4 g, respectively). It was. 1.2 g of 2.1 g of the dry powder a (freeze-dried product) 2.1 g of the heat-untreated plant extract and 1.2 g of each of the dry powders a1, a2, and a3 of the heat-treated plant extract It melt | dissolved in 1 mL purified water, and vanillyl alcohol content was measured on the conditions of HPLC similar to Example 1 by setting the content of the decomposition product of a capsaicinoid-like substance as an index. The measurement results are shown in Table 4 below. About dry powder a3 which heat-processed for 60 minutes, in order to investigate the conversion rate of a capsaicinoid-like substance into vanillyl alcohol, a sample was prepared on the following conditions using 0.5 g of dry powder, and HPLC The content of the remaining capsaicinoid-like substance was measured. The results are shown in Table 4.

(Capsaicinoid-like substance measurement conditions)
<Preparation of sample>
Dissolve 0.5 g of dry powder in 1 mL of purified water, extract from this solution with ethyl acetate 1 mL × 3, and use it as a sample.
Column: J'sphere ODS-H80 (YMC, 4.6 mm x 150 mm)
Mobile phase: 80% aqueous methanol flow rate: 1 mL / min Column temperature: 40 ° C.
Measurement wavelength: excitation 280 nm, detection 320 nm

(Comparative Example 2)
Except that the heating temperature was changed from 100 ° C. to 40 ° C., the heat-treated product subjected to the heat treatment for each time (20 minutes, 40 minutes, and 60 minutes) was collected and filtered in the same manner as in Comparative Example 1. These filtrates were freeze-dried to obtain heat-treated plant body extract dry powders (dry powders a4 to a6, respectively). The vanillyl alcohol content of the dried powder a of the untreated plant extract and the dried powders a4 to a6 of the heated extract was measured in the same manner as in Comparative Example 1. The results are also shown in Table 4.

(Comparative Example 3)
A dry powder (dry powder b) of a heat-untreated plant extract was obtained in the same manner as in Comparative Example 1 except that a CN plant was used instead of the CD plant. Subsequent operations were performed in the same manner as in Comparative Example 1, and the heat-treated product that had been heat-treated at each time (20 minutes, 40 minutes, and 60 minutes) was collected and filtered. These filtrates were freeze-dried to obtain heat-treated plant body extract dry powders (dry powders b1 to b3, respectively).

  As can be seen from Table 4, by heating the CD plant, the content of vanillyl alcohol in the extract increased with time (Comparative Examples 1 and 2). This indicates that the capsaicinoid-like substance in the plant body was decomposed by the heat treatment. In Comparative Example 1, the content of vanillyl alcohol in the dry powder a3 is 0.125% by mass. This is because the capsaicinoid-like substance contained in the plant body in an amount of 0.2% by mass in terms of dry mass is included. It indicates that it was converted to vanillyl alcohol at a ratio of 90% or more in terms of mole. Furthermore, the content of vanillyl alcohol in the dry powder a3 (heat treatment 60 minutes) was increased 10 times or more as compared with the dry powder a (heat treatment 0 minutes) that was not heated. As a result of measuring the capsaicinoid-like substance with respect to the dry powder a3 of Comparative Example 1, no capsaicinoid-like substance was decomposed because it was not detected at all.

(Example 4: Effect of improving lipid metabolism)
Using dry powder containing a degradation product of capsaicinoid-like substance, the lipid metabolism improving effect was evaluated as follows. First, 5 weeks old SD rats (Nippon Charles River Co., Ltd.) were fed a basic diet (rat solid feed MF: Oriental Yeast Co., Ltd.) and acclimatized for 1 week, and then the average weight values of each group were almost uniform. Each group was assigned 5 animals.

  Next, in Example 1, the fermented processed product of the plant remaining in the tank after 64 hours of fermentation was recovered, sterilized at 110 ° C. for 2 minutes, and filtered to obtain a fermented processed plant extract. This extract was freeze-dried to obtain 1.5 g of dry powder A6 '. 1.5 g of dry powder A6 'was dissolved in 150 mL of purified water, filtered to remove insoluble components, and a solution (solution containing dry powder A6') was prepared. 1.5 mL of this solution was forcibly administered to the above group of 5 SD rats with a sonde three times a day for 2 weeks. During the administration period, the bait freely ingested the above basic feed, and the water supply was ingested an aqueous solution containing 25 mass% fructose. In addition, as a control, a group in which purified water was forcibly administered instead of the solution containing the fermented plant body extract and water was supplied as water supply was provided.

  After the completion of administration for 2 weeks, the rats were dissected, and 30 mg each of brown adipose tissue between the scapulae and the liver was extracted. RNA was extracted (50 μL) from the extracted brown adipose tissue and liver using an RNA extraction kit (registered trademark: RNeasy, Qiagen). Complementary DNA (cDNA) was reverse-transcribed from messenger RNA contained in each 1 μL of the extract containing these RNAs using a cDNA synthesis kit (registered trademark: Sensicript, Qiagen) to prepare cDNA. The solution containing this cDNA had a final volume of 20 μL.

  Primers specific to the housekeeping gene glucose-3-phosphate dehydrogenase (G3PDH) (each 1 μL of an extract containing RNA extracted from brown adipose tissue and 1 μL of a solution containing cDNA reverse transcribed from the extract) PCR was performed using 10 μM) 1 μL each and Platinum PCR Mix (Invitrogen) 45 μL. As the primer, DNAs of SEQ ID NOs: 1 and 2 were used. PCR was similarly performed on an extract containing RNA extracted from the liver and a solution containing cDNA reverse-transcribed from the extract.

  For each sample, first, the optimal number of PCR cycles was examined using a program temp control system PC-708 (ASPEC). In the case of RNA and DNA derived from brown adipose tissue, one cycle of PCR was performed by heating at 90 ° C. for 120 seconds, followed by 90 ° C. for 30 seconds, 45 ° C. for 30 seconds, and 72 ° C. for 60 seconds. Set as a cycle. In the case of RNA and DNA derived from liver, a reaction was set as one cycle after heating at 90 ° C. for 120 seconds, followed by 90 ° C. for 30 seconds, 55 ° C. for 30 seconds, and 72 ° C. for 60 seconds. 5% of each reaction solution was collected at 15, 20, 25, and 30 cycles, and the obtained reaction solution was diluted with TBE buffer containing Tris, boric acid, and EDTA. The sample was subjected to electrophoresis using an agarose gel. After electrophoresis, the DNA band in the agarose gel was stained with ethidium bromide, and the number of cycles before PCR reached a plateau was set from the emission intensity of the band, and 25 cycles were suitable. In PCR using brown adipose tissue and liver-derived RNA, no band was detected, confirming the absence of genomic contamination.

  Next, the expression level of genes related to lipid metabolism was examined using a solution containing cDNA derived from brown adipose tissue and a solution containing cDNA derived from liver. For each 1 μL of the solution containing the cDNA, 1 μL each of primers (10 μM) specific to the following genes related to lipid metabolism and 45 μL of Platinum PCR Mix were prepared to prepare PCR samples. For the cDNA derived from brown adipose tissue, the primer is a primer pair (SEQ ID NO: 3 and SEQ ID NO: 4) of a receptor gene (PPAR-γ) showing promotion of lipid metabolism and a primer of a lipid metabolism promoting hormone gene (UCP-1). A pair (SEQ ID NOs: 5 and 6) was used, respectively, and for liver-derived cDNA, a primer pair (SEQ ID NOs: 7 and 8) of a cholesterol synthase (farnesyl pyrophosphate synthase: FPS) gene was used.

  Each sample was subjected to PCR under the above PCR conditions (25 cycles) to amplify the gene, and the obtained PCR product was subjected to electrophoresis in the same manner as described above to stain a DNA band. The luminescence intensity of the obtained band was digitized using Tyhoon (Amersham Bioscience Co., Ltd.), and the relative value when the luminescence intensity of G3PDH was set to 1 was calculated for each gene band. The results are shown in Table 5.

(Example 5: Effect of improving lipid metabolism)
The CN plant body fermented product of Example 3 (64-hour fermentation treatment) was sterilized at 110 ° C. for 2 minutes and then filtered, and the filtrate was freeze-dried to obtain 1.5 g of dry powder B6 ′. Further, 1.5 g of the dry powder B6 ′ was dissolved in 150 mL of purified water, filtered to remove insoluble components, and a solution (solution containing the dry powder B6 ′) was prepared. The relative value of the expression level of each gene was calculated in the same manner as in Example 4 except that the solution containing B6 ′ was used instead of the solution containing A6 ′. The results are also shown in Table 5.

(Comparative Examples 4-7)
Heat-treated product of CD plant body of Comparative Example 1 (60-minute heat treatment), heat-treated product of CN plant body of Comparative Example 3 (60-minute heat treatment), and crushed product of CD plant of Example 1 (untreated fermentation) ) Was sterilized at 110 ° C. for 2 minutes and filtered, and the filtrate was freeze-dried to obtain 1.5 g of dry powders a3 ′, b3 ′, and A ′. Further, 1.5 g of each dry powder was dissolved in 150 mL of purified water, filtered to remove insoluble components, and a solution containing each dry powder was prepared. Other than using each solution (Comparative Examples 4, 5, and 6) and purified water (Comparative Example 7) each containing these dry powders a3 ′, b3 ′, or A ′ in place of the dry powder A6 ′ In the same manner as in Example 4, the relative value of the expression level of each gene was calculated. The results are also shown in Table 5.

  As shown in Table 5, the group administered with the dry powder A6 ′ obtained by subjecting the CD plant of Example 4 to fermentation treatment was a dry powder a3 obtained by heat-treating the CD plant of Comparative Example 4. Compared with 'or dry fermentation powder A of the non-fermented CD plant of Comparative Example 6', the expression levels of PPAR-γ and UCP-1 in brown adipose tissue are high, and the cholesterol synthase (FPS) gene in the liver It can be seen that the expression level is decreased. On the other hand, it can be seen that the CN plant also shows the same tendency (dry powder B6 'in Example 5 and dry powder b3' in Comparative Example 5). These facts indicate that the plant fermented product containing capsaicin or capsaicinoid-like substance promotes lipid degradation by inhibiting cholesterol synthesis in the liver and promoting lipid metabolism in adipose tissue. Or it shows that it has the effect | action which prevents accumulation | storage of fat. In general, rats subjected to fructose load (Comparative Example 7) have decreased expression levels of PPAR-γ and UCP-1 that show enhanced lipid metabolism in brown adipose tissue compared to rats not subjected to fructose load (control). The expression level of cholesterol synthase gene in the liver increases. In contrast, in the group administered with the dry powder A6 ′ of Example 4, the cholesterol synthase (FPS) gene was compared to the rat that did not receive the fructose load of the control, although it was subjected to the fructose load. The expression level of UCP-1 was small, the expression level of UCP-1 was large, and the expression level of PPAR-γ was restored to the same level as that of the control. This indicates that the extract obtained by fermenting a plant containing a capsaicinoid-like substance has an excellent lipid metabolism improving action. As described above, among the examples, the fermented processed product of the plant containing the capsaicinoid-like substance (Example 4) is superior to the fermented processed product of the plant containing capsaicin (Example 5). It can be seen that it has an action to improve lipid metabolism.

(Example 6: lipid metabolism improvement effect 2 (blood lipid improvement effect))
Fifteen 4-week-old male SD rats were acclimated for 1 week using a standard diet (MF, manufactured by Oriental Yeast Co., Ltd.). The SD rat was fasted for 16 hours, blood was collected from the orbital vein, and serum triglyceride (hereinafter referred to as TG) was measured using a TG measurement kit (trade name: Triglyceride G-Test Wako, Wako Pure Chemical Industries, Ltd.). Each group was divided into 3 groups (rat groups 1 to 3) in total so that the average value of blood TG (the blood TG value before administration) was almost uniform.

  Next, an aqueous solution (test) in which 3.2 g of dry powder (dried powder A6 ′) of the fermented plant extract of the CD plant obtained by the method of Example 4 was dissolved in 320 mL of water in the rats of rat group 1. Solution 1) was forcibly orally administered with a sonde to a volume of 20 mL / kg body weight. Further, almost simultaneously with the administration of the test solution, the cottonseed oil was forcibly administered orally so as to be 0.5 mL / animal.

  In the rats of the rat group 2, 3.2 g of dry powder (dried powder A ′, see Comparative Example 6) of the fermented untreated plant body extract of CD plant was dissolved in 320 mL of water instead of the test solution 1. An aqueous solution (Test Solution 2) was administered.

  Instead of test solution 1, purified water was administered to the rats in rat group 3.

  One hour, 2 hours, 4 hours, and 8 hours after administration of the test solution or purified water, blood was collected from the orbital vein of each group of rats, blood TG was measured, and blood TG value before administration was defined as 100%. The percentage was calculated as the change rate (%) of blood TG. The results are shown in FIG. In addition, it shows that the raise of blood TG is suppressed, so that the change rate of blood TG is small.

  From the result of FIG. 1, the group (rat group 1) to which the dry powder (dried powder A6 ′) of the fermented plant extract of CD plants was administered was the dry powder of the fermented untreated plant extract of CD plants. Compared to the group (rat group 2) administered with (dry powder A ′) or the group administered with purified water (rat group 3), the rate of change in blood TG is small and the increase in blood TG is suppressed. I understand that. In particular, when the Turkey-Kramer test was performed on the rate of change in blood TG 2 hours after administration, the value of rat group 1 was significantly different from the values of rat groups 2 and 3 with a risk rate of less than 5%. was there. This indicates that the dry powder (dried powder A6 ′) of the fermented plant extract of the CD plant is excellent in suppressing the increase of neutral fat in the blood. This action is considered to be due to the fact that the fermented plant extract suppresses lipid absorption or adjusts lipid degradation and the like. Thus, it can be seen that the composition of the present invention has an excellent lipid metabolism improving action.

(Example 7: Preference evaluation)
Dry powder A6 of fermentation plant extract of CD plant of Example 1, dry powder B6 of fermentation extract of CN plant of Example 3, and heat-treated plant of CD plant of Comparative Example 1 50 g of dry powder a3 of extract, dry powder b3 of heat-treated plant extract of CN plant of Comparative Example 3, and dry powder A (control example) of fermented untreated plant extract of CD plant were prepared. And sterilized at 110 ° C. for 2 minutes using an airflow sterilizer. Twenty men and women each sampled 1.0 g of each of these powders and evaluated for palatability (fragrance and flavor). In each evaluation, the five types of powders were ranked, and the average value was calculated by quantifying as 4, 3, 2, 1, 0 points in order from the most preferable one. The results are shown in Table 6.

  From the results of Table 6, the dry powder A6 obtained by subjecting the CD plant body to fermentation treatment is compared with the dry powder a3 obtained by heat-treating the CD plant body or the dry powder A that has not been subjected to fermentation of the CD plant body. It is clear that both fragrance and flavor are excellent. The same tendency was observed for CN plants (dry powders B6 and b3). It can also be seen that the fermented processed product of CD plant (dried powder A6) is superior in fragrance and flavor than the fermented processed product of CN plant (dried powder B6).

(Example 8)
In the same manner as in Example 1, a plant crushed product of red pepper CH-19 sweet was obtained. A mixture of 200 g of plant crushed material and 200 g of purified water was placed in an airflow sterilizer (Nara Manufacturing Co., Ltd.) and heated at 110 ° C. for 1 minute. After leaving to reach room temperature, the mixture was filled into a jacketed tank. Glucose was added thereto so that the final concentration was 5% by mass. Subsequently, 4 g of baker's yeast (Oriental Yeast Co., Ltd.) was added by wet weight, and fermentation was performed at 30 ° C. for 48 hours to obtain a fermented product. The obtained fermented processed product was filtered to obtain a fermented treated plant extract. The Brix value of this fermented plant extract was 0.7, which was lower than 2.3 before fermentation. The fermented plant body extract contained 0.1 volume / volume% of ethanol. In addition, when the content of vanillyl alcohol which is a decomposition product of capsaicinoid-like substance was measured, it was 0.13% by mass in terms of dry mass based on the mass of the raw pepper, and the capsaicinoid-like substance was efficiently decomposed. It turns out that it is converted into vanillyl alcohol. Furthermore, the fermented plant body extract was excellent in both flavor and aroma.

Example 9
Acetobacter aceti (IFO 3284), 0.2 g potato, 0.03 g crushed yeast, 0.03 g liver extract, 0.005 g meat extract, 0.01 g thioglycolic acid medium, 0.05 g glucose, 0.15 g glycerol And 1 ml of an acetic acid bacteria culture solution (pH 7.0) containing 0.15 g of calcium carbonate, and cultured with shaking at 30 ° C. for 24 hours. This was centrifuged to remove the supernatant, and the precultured cells were collected. Next, in the same manner as in Example 1, a plant fragment of capsicum CH-19 sweet was obtained, and a mixture of 200 g of this plant fragment and 200 g of a 10% by mass ethanol aqueous solution was prepared and filled into a jacketed tank. did. To this mixture, all the pre-cultured cells were added, and acetic acid fermentation was performed at 30 ° C. for 7 days. This fermented product was filtered to obtain vinegar. The acidity of the obtained vinegar is 4.1%, and the amount of vanillyl alcohol contained in the vinegar is 0.12% by mass in terms of dry mass based on the mass of the raw pepper, and capsaicinoid It can be seen that the like substance is efficiently decomposed and converted to vanillyl alcohol. Moreover, this vinegar had a flavor and a characteristic fragrance.

(Example 10)
In the same manner as in Example 1, a plant crushed product of red pepper CH-19 sweet was obtained. A mixture of 400 g of plant crushed material and 400 g of purified water was placed in an airflow sterilizer and heated at 110 ° C. for 5 minutes. This mixture was put into a jacketed tank. To this mixture, glutamic acid was added so as to have a final concentration of 0.1% by mass, and lactic acid bacteria (Kyowa High Foods Co., Ltd.) were added so that the final concentration would be 0.1% by mass. Anaerobic fermentation was performed. Although the pH before fermentation was 5.9, it was found that the pH of the obtained fermented product was 3.2, and lactic acid fermentation had progressed. In addition, vanillyl alcohol, which is a decomposition product of capsaicinoid-like substance contained in the fermented product, is 0.12% by mass in terms of dry weight based on the mass of the raw pepper, and the capsaicinoid-like substance is efficiently decomposed. It can be seen that it has been converted to vanillyl alcohol. 200 g of this fermented product was concentrated to dryness under reduced pressure to obtain 10 g of dry powder. Furthermore, 200 g was collected from the fermented product and filtered to obtain a fermented extract. Next, this fermentation-treated extract was concentrated under reduced pressure to 80 g, 10 g of dextrin was added and spray-dried to obtain 13 g of a fermentation-treated extract powder.

  The composition of the present invention is obtained by fermenting a plant containing at least one selected from the group consisting of capsaicin and capsaicinoid-like substance, and has an excellent lipid metabolism improving action. This composition is also excellent in aroma and palatability. The composition of the present invention can be applied to foods, pharmaceuticals, quasi drugs, etc., and is also useful for improving blood neutral fat and cholesterol levels and reducing body fat by promoting fat metabolism in adipose tissue. . In particular, fermented products of capsaicinoid-like substances (especially capsicum) fermented products contain almost no stimulating substances such as capsaicin, and therefore have a wide range of applications in foods, pharmaceuticals, quasi drugs, etc. Very useful.

An aqueous solution containing a plant extract containing a capsaicinoid-like substance (test solution 1), an aqueous solution containing an untreated plant extract containing a capsaicinoid-like substance (test solution 2), and It is a graph which shows transition of the change rate of the neutral fat in the blood at the time of administering purified water, respectively.

Claims (2)

A lipid metabolism improving composition comprising only a fermented product obtained by fermenting only a plant containing at least one selected from the group consisting of capsaicin and a capsaicinoid-like substance , wherein the plant is of the genus Capsicum A composition which is a plant (except for an anti-obesity agent containing a fermented processed product obtained by fermenting a spicy variety pepper as an active ingredient) . The composition according to claim 1, which has a lipolysis promoting action or a fat accumulation preventing action by inhibiting cholesterol synthesis and promoting lipid metabolism.

Images