JP5103231B2 - Food composition containing plants of the genus Salacia - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a food composition suppressed in discoloration, in spite of containing components of a Salacia genus plant at high concentration and high activity. <P>SOLUTION: This food composition contains an extract of a Salacia genus plant, and curcuminoids, wherein a value which is determined by formula of a food composition weight (mg)/a 50% inhibitory concentration (&mu;g/ml) of sucrase is 0.1 or above. <P>COPYRIGHT: (C)2010,JPO&amp;INPIT

Description

  The present invention relates to a food composition containing a plant of the genus Salacia.

  The roots and trunks of Salacia plants have been used as natural drugs in traditional medicine Ayurveda in India and Sri Lanka. In Sri Lanka, it is said that the root bark of Salacia reticulata is effective for the treatment of rheumatism, gonorrhea and dermatoses, as well as for the treatment of early stage diabetes. In India, the roots of S. oblonga (S. oblonga) are used for similar treatment, and S. chinensis is also used for the treatment of diabetes (Non-patent Document 1).

  Thus, it has been handed down that the plants of the genus Salacia are effective for the prevention and initial treatment of diabetes. In recent years, it has been reported that plants of the genus Salacia have an inhibitory effect on the increase in blood glucose level, and that the mechanism of action is due to an inhibitory action on sugar absorption based on inhibition of α-glucosidase activity (Non-patent Document 1).

  In recent years, foods and the like containing many plant-derived components have been developed, and some of them contain Salacia plants (for example, Patent Documents 1 and 2).

FOOD Style 21, Vol. 6, No. 5, pp. 72-78 JP 2001-178410 A JP 2007-246541 A

In order to make use of the effects of the plants of the genus Salacia, it has been found that discoloration occurs when an attempt is made to add them at a higher concentration and higher activity.
That is, an object of the present invention is to provide a food composition that suppresses discoloration while containing a plant component of the genus Salacia with high concentration and high activity.

As a result of intensive studies to solve the above problems, it has been found that discoloration can be reduced by adding curcuminoids to a composition containing an extract of a Salacia plant. Furthermore, the food composition of the present invention was surprisingly able to suppress a feeling of fullness in the abdomen.
Specifically, it has the following configuration.

[1]
A packaged beverage comprising an extract of a plant belonging to the genus Salacia, a curcuminoid derived from turmeric (C. longa), and an oolong tea extract, wherein the value determined by the following formula is 0.1 or more .
(Formula) Food composition weight (mg) / 50% inhibitory concentration of sucrase (μg / ml)
The present invention relates to the above item [1], but other matters are also described for reference.
<1>
A food composition comprising an extract of a plant belonging to the genus Salacia and curcuminoids, wherein the value determined by the following formula is 0.1 or more.
(Formula) Food composition weight (mg) / 50% inhibitory concentration of sucrase (μg / ml)

<2>
The food composition according to <1>, further comprising a tea extract.

<3>
The food composition according to <1> or <2> above, wherein the tea is green tea or oolong tea.

<4>
The food composition according to any one of <1> to <3> above, wherein the curcuminoids are derived from a turmeric genus plant.

<5>
The food composition according to any one of <1> to <4> above, which is in the form of a container-packed beverage, a capsule, or a tablet.

  According to the present invention, there is provided a food composition capable of suppressing abdominal fullness without discoloring even if it contains a Salacia plant component at a high concentration and high activity.

-Extract of Salacia genus plant The Salacia genus plant of the present invention is a plant belonging to the family Nymphalaceae that grows mainly in Sri Lanka, India and Southeast Asia. More specifically, Salacia reticulata, Salacia oblonga (S oblonga), one or more plants selected from S. prinoides and S. chinensis are used.
In the present invention, the extract of a plant belonging to the genus Salacia means a pulverized product, dried product, extract or dried powder (extract powder) of edible parts such as roots, trunks, leaves, flowers and fruits. One or more kinds of sites may be mixed and used. More preferably, extract powder extracted from roots and trunks is used.

The extract powder is obtained by drying the edible portion or the like obtained by solvent extraction. The extraction solvent may be selected from water, alcohols such as methanol and ethanol, or a mixed solvent of water and alcohols or ketones such as acetone. Preferably, water, alcohol or hydrous alcohol is used. More preferably, hot water, ethanol or hydrous ethanol is used as the extraction solvent. The alcohol concentration of the hydrous alcohol may be 30 to 90% by mass, preferably 40 to 70% by mass.
Examples of the drying method include spray drying and freeze drying, but are not limited thereto.

The sucrase 50% inhibitory concentration (IC ₅₀ value) is measured by the following method.

[Experimental method 1] Measurement of sucrase IC ₅₀ value Preparation of sample solution: Weigh 2 mg of sample into a tube, add 2 mL of water and suspend well to prepare a sample solution having a concentration of 1 mg / mL. This is diluted with water to 0, 50, 100, 250, and 500 μg / mL, respectively.

  Preparation of substrate solution: Sucrose is dissolved in 0.2 M maleate buffer (pH 6.0) to a sucrose concentration of 100 mM, and this is used as a substrate solution.

  Preparation of crude enzyme solution: 1 g of an intestinal acetone powder rat (manufactured by SIGMA) was suspended in 10 mL of physiological saline, followed by centrifugation (3,000 rpm, 4 ° C., 5 min). The obtained supernatant is separated to obtain a crude enzyme solution.

  400 μL of the substrate solution was added to 500 μL of the sample solution having each concentration described above, and pre-warmed at 37 ° C. for 5 minutes in a water bath. 100 μL of the crude enzyme solution was added to each, and reacted at 37 ° C. for 60 minutes. After completion of the reaction, the enzyme was inactivated by heating at 95 ° C. for 2 minutes to stop the reaction. The produced glucose concentration is quantified using a commercially available kit, mutarotase / glucose oxidase method (glucose CII test Wako, Wako Pure Chemical Industries, Ltd.).

  Blank preparation: 200 μL of substrate solution and 50 μL of crude enzyme solution are added to 250 μL of the sample solution of each concentration described above, and the enzyme is heat-inactivated by immediately heating at 95 ° C. for 2 minutes to obtain blank data. .

A calibration curve is prepared from the obtained values, and the concentration at which the enzyme activity is inhibited by 50% (IC ₅₀ value) is determined.

The sucrase 50% inhibitory concentration (IC ₅₀ value) of the extract of the genus Salacia is preferably 10 μg / ml to 300 μg / ml, more preferably 10 μg / ml to 200 μg / ml, and more preferably 10 μg / ml to 100 μg / ml. The following are particularly preferred:

When setting the daily intake or the reference intake of the food composition, the amount of the extract of the plant belonging to the genus Salacia in the daily dose of the composition, for example, the extraction of the plant of the genus Salacia having an IC ₅₀ value of 50 μg / ml When using a thing, 10-600 mg is preferable, 15-300 mg is more preferable, and 20-100 mg is especially preferable.
The preferable amount of the plant belonging to the genus Salacia in the food composition can be appropriately calculated from the preferable amount per day. For example, when a tablet with a daily intake of 3 tablets is prepared, it is preferable to contain 1/3 of the daily dose per tablet. That is, the extract of Salacia plant is preferably contained in an amount of 3 to 200 mg, more preferably 5 to 100 mg, and particularly preferably 7 to 33 mg. In addition, for example, when a packaged beverage having a daily intake of 1 is prepared, it is preferable to contain a daily dose per bottle. That is, for example, when a Salacia plant extract having an IC ₅₀ value of 50 μg / ml is used, 10 to 600 mg is preferable, 15 to 300 mg is more preferable, and 20 to 100 mg is particularly preferable.

Moreover, it is preferable that the value calculated | required by following formula 1 is 0.5 or more, It is more preferable that it is 0.8 or more, It is especially preferable that it is 1.7 or more.
The food composition of the present invention, IC ₅₀ values of the whole food composition obtained by Equation 2 below may be 0.1 or more, preferably from 0.1 to 7.5, 0.15 to 450 Gayori Preferably, 0.3 to 3.75 is particularly preferable.

[Formula 1]
Daily intake (mg) / IC ₅₀ value (μg / ml) of Salacia plant extract
[Formula 2]
Amount of food composition substance (mg) / IC ₅₀ value (μg / ml)

  When the extract of the plant belonging to the genus Salacia is an extract powder, the average particle size is preferably from 0.1 to 500 μm, more preferably from 1 to 200 μm, particularly preferably from 5 to 100 μm. When storing the extract powder, it is preferable to store it in a sealed container in order to avoid contact with oxygen and to prevent contact with microorganisms to prevent spoilage and fermentation. A desiccant or oxygen scavenger may be used. The storage temperature is preferably 25 ° C. or lower, more preferably 20 ° C. or lower, and particularly preferably 15 ° C. or lower.

Curcuminoids Curcuminoids contained in the composition of the present invention are preferably curcumin, tetrahydrocurcumin, and derivatives thereof.
Specifically, curcuminoids are preferably curcumins represented by the following general formula (I) or tetrahydrocurcumins (II) represented by the following general formula (I).

In the formula, R _{1 to} R ₁₀ each independently represent a hydrogen atom, a halogen atom, a hydroxyl group, a carboxyl group, an alkyl group, a cycloalkyl group, an alkoxy group or an aryl group, and may be linked to each other to form a ring. Good.
At least one of R ₃ and R ₈ is preferably a hydroxyl group, more preferably both are hydroxyl groups.
At least one of R ₂ and R ₉ is preferably an alkoxy group, and more preferably both are alkoxy groups. The alkoxy group is preferably a methoxy group.
R ₁ , R ₄ , R ₅ , R ₆ , R ₇ and R ₁₀ are preferably hydrogen atoms.

  That is, the curcuminoids of the present invention are preferably curcumin, tetrahydrocurcumin, demethoxycurcumin, bisdemethoxycurcumin, tetrahydrodemethoxycurcumin, tetrahydrobisdemethoxycurcumin, and more preferably curcumin or tetrahydrocurcumin.

  The curcuminoids of the present invention may be used singly or in combination. Moreover, what has a tautomer may be any of keto type, enol type, and mixtures thereof.

The curcuminoids in the present invention may be synthetic, but are preferably derived from plants, more preferably derived from Turmeric plants.
That is, it is more preferably a crushed material or an extract such as a powder of a plant of the genus Curcuma.
Turmeric species include turmeric (C. longa), spring turmeric (C. aromatica), purple turmeric (C. zedoaria) and the like, and most preferably those derived from turmeric (C. longa).
Curcuminoids derived from plants belonging to the genus Turmeric may be obtained by crushing and extracting using various known methods, or various commercially available products may be used.
When using the extract powder of the turmeric genus plant, the curcuminoid content in the extract powder is preferably 50 parts by weight or more, more preferably 70 parts by weight or more, and more preferably 80 parts by weight or more in 100 parts by weight of the turmeric genus plant extract powder. Particularly preferred.

  The content of curcuminoids in the food composition of the present invention is preferably 10 to 1000 parts by weight, more preferably 20 to 500 parts by weight, particularly 50 to 150 parts by weight, based on 100 parts by weight of the extract of the genus Salacia. preferable.

The food composition of the present invention contains an extract of a plant belonging to the genus Salacia and curcuminoids, and each may be liquid or solid and may form an emulsion.
When the food composition of the present invention is liquid, the solvent is not particularly limited as long as it can be taken orally, but one or more selected from water and ethanol is preferable, and water is particularly preferable.
When the food composition of the present invention forms an emulsion, the type of emulsion is not particularly limited, but an oil-in-water emulsion is preferred. The phase containing each component may be an oil phase or an aqueous phase, but it is preferable that an extract of a Salacia plant is contained in the aqueous phase and curcuminoids are contained in the oil phase.

-Tea extract It is preferable that the food composition of the present invention further contains a tea extract.
The tea is preferably made from a tea tree (Camellia sinensis), which is an evergreen tree of the camellia family. As tea trees, both Asamika (C. sinensis var. Assamica) cultivated in India, Sri Lanka and Southeast Asia and Camellia sinensis cultivated in China and Japan are used.
Preferably, tea leaf extract is used. The tea leaves may be used immediately after harvesting, or may be heat-treated (so-called green tea) or fermented. Examples of the fermented tea include semi-fermented tea such as oolong tea, whole fermented tea such as black tea, and post-fermented tea such as puer tea. In the present invention, it is more preferable to use a green tea extract or oolong tea extract, and it is most preferable to use oolong tea extract.
In the extraction, usually, water, alcohol or hydrous alcohol is preferably used. More preferably, hot water, ethanol or hydrous ethanol is used as the extraction solvent. The alcohol concentration of the hydrous alcohol may be 30 to 90% by mass, preferably 40 to 70% by mass. Examples of the drying method include spray drying and freeze drying, but are not limited thereto.

The tea extract contains antioxidants such as polyphenols and catechins. Catechin, epicatechin, gallocatechin, epigallocatechin, catechin gallate, epicatechin gallate, gallocatechin gallate or epigallocatechin gallate is preferably included, and epigallocatechin gallate is particularly preferable.
The tea extract may be obtained by crushing and extracting using various known methods, and various commercially available products can also be used.
The tea extract may be used alone or in combination.
The food composition of the present invention preferably contains 0.1 to 40% by mass of the tea extract, more preferably 0.5 to 35% by mass, and 1.0 to 30% by mass. It is particularly preferred.

  The food composition of the present invention is intended for mammals including humans and is orally administered to the mammals. The food composition of the present invention may be a quasi drug or a pharmaceutical product.

The food composition of the present invention may contain other components, and as other components, various carriers, excipients, lubricants that are pharmaceutically or food hygienically acceptable as oral administration agents, Examples thereof include stabilizers, dispersants (thickening polysaccharides, etc.), binders, diluents, flavoring agents, sweeteners, flavoring agents, coloring agents, and the like.
In particular, when the food composition of the present invention is liquid, it is preferable to contain a dispersant such as a thickening polysaccharide in order to prevent precipitation of components. The thickening polysaccharides include xanthan gum, guar gum, locust bean gum, carrageenan, pectin, pullulan, cassia gum, deacylated gellan gum, native gellan gum, tamarind seed gum, psyllium seed gum, gelatin, tragacanth gum, karaya gum, gum arabic, macro Examples include homoposis gum, agar, lambzan gum, alginic acids (alginic acid, alginates), curdlan, gati gum, microcrystalline cellulose, fermented cellulose, cellulose derivatives such as microfibrous cellulose, modified starch, modified starch, etc. Alternatively, a mixture of gellan gum and pectin is preferred.

  In addition to the above, the food composition of the present invention includes vitamins, vitamin-like substances, proteins, amino acids, fats and oils, organic acids, carbohydrates, plant-derived materials, animal-derived materials, microorganisms and microorganism-derived materials, food additives, pharmaceuticals Ingredients that can be taken orally, such as additives for use, can be contained as appropriate.

The form of the composition of the present invention is not particularly limited as long as it exhibits the effects of the present invention. For example, tablets, pills, granules, fine granules, chewing agents, capsules, liquids, chewables, beverages Etc. Other food forms may be used. Preferably, it is a packaged beverage, a capsule or a tablet.
These forms can be prepared using conventional methods commonly known in the art.
In the case of tablets, pills and granules, a dosage form with a conventional coating can be used as necessary, for example, sugar-coated tablets, gelatin encapsulating agents, enteric encapsulating agents, film coating agents and the like. The tablet may be a multilayer tablet such as a double tablet.

  Hereinafter, the present invention will be described using examples, but the present invention is not limited to the following examples.

Formulation Example 1-1 to 1-11
After pulverizing the root and trunk of 0.5 kg of S. reticulata and 0.5 kg of S. oblonga, add 10 L of water, and extract at 100 ° C. for 1 hour. The obtained extract was filtered through a 100 mesh filter and spray-dried to obtain 50 g of extract powder.
Turmeric extract powder ... Turmeric extract powder ET, manufactured by Nihon Stange Co., Ltd. (Containing 90% by weight or more of curcuminoid)
Oolong tea extract powder ... Oolong tea extract M aqueous, green tea extract powder manufactured by Maruzen Pharmaceutical Co., Ltd .... Sanphenon 100S, Taiyo Kagaku Co., Ltd. crystalline cellulose ... "Zeolus" FD-101, Asahi Kasei Chemicals Inc. thickening polysaccharide ... Vistop D 17996, Saneigen FFI Co., Ltd. (containing gellan gum and pectin)

The mixed powders having the compositions of Formulation Examples 1-1 to 1-11 in Table 1 were tableted to prepare tablets.
Each tablet was stored at 40 ° C. and 75% RH for 1 week, and the color change on the tablet surface was evaluated by 10 evaluators.
Evaluation was scored according to the following criteria, and the average score was defined as the color change score of each sample.
0 points… no change 1 point… almost no change 2 points… slightly changed but within tolerance 3 points… slightly changed and out of tolerance 4 points… there is change 5 points that were not acceptable: There was a great change, and the number of color changes that were not acceptable was preferably 0 to 2, more preferably 0 to 1, and particularly preferably 0 to 0.5.
In addition, Table 1 shows the value A determined by Formula 1 of each tablet.
(Formula 1) A = food composition weight (mg) / 50% inhibitory concentration of sucrase (μg / ml)

  In Formulation Example 1-1 (A = 0.06), discoloration due to storage is at a level where there is no problem, whereas in Formulation Example 1-2 to 1-5 (A = 0.13 to 0.75), the discoloration is It was big. On the other hand, when curcuminoids were contained, discoloration decreased to a level with no problem (Formulation Examples 1-6 to 1-9). Furthermore, discoloration further decreased by containing tea extracts (Formulation Examples 1-10 and 1-11).

Production of Capsule Form Foods Transparent gelatin hard capsules (No. 2) were filled with powders having the compositions of Formulation Examples 1-7 and 1-10, respectively, to produce capsule form foods. When this food was stored at 40 ° C. and 75% RH and scored for color change as described above, it was 1.2 and 0.3, respectively, and a food in capsule form with little discoloration could be produced.

Formulation Examples 2-1 to 2-14
Formulation examples in Table 2 According to the composition of liquids 2-1 to 2-14, various extract powders and thickening polysaccharides were added to pure water and then stirred to prepare a liquid composition in which various extract powders were dissolved or uniformly dispersed. did.
Each liquid composition was stored at 40 ° C. and 75% RH for 1 week, scored for color change as described above, and the results are shown in Table 2.

  In Formulation Example 2-1 (A = 0.06), discoloration due to storage is at a level where there is no problem, whereas in Formulation Examples 2-2 to 2-5 (A = 0.13 to 0.75), discoloration is not observed. It was big. On the other hand, by containing curcuminoids, discoloration decreased to a level with no problem (Formulation Examples 2-6 to 2-10). Furthermore, discoloration further decreased by containing tea extracts (Formulation Examples 2-11 and 2-14).

  A sour agent, a sweetener, a fragrance | flavor, etc. were suitably added to these liquid compositions, and it filled with the glass bottle, and the container-packed drink with few discoloration was able to be produced.

  A tablet prepared according to Formulation Examples 1-4, 1-7, 1-10 and 1-11 and a packaged beverage prepared according to Formulation Examples 2-4, 2-8, 2-12 and 2-14 Ten men and women took 3 times a day before meals for 3 days. The abdominal fullness presented by ingestion was scored according to the following criteria. The average score of 10 people is shown in Table 3 as the abdominal fullness sensitivity.

Do not feel abdominal fullness… 0 points Feel a little abdominal fullness… 1 points Feel abdominal fullness… 2 points Strongly feel abdominal fullness… 3 points

  In the comparative example, the abdominal fullness sensitivity was high. This is considered to be due to the gas generated when the undigested sugar reaches the large intestine due to the sugar absorption inhibitory action of the plant belonging to the genus Salacia and is decomposed and fermented by intestinal bacteria. On the other hand, in the present invention, a curcuminoid and a tea extract were contained at the same time, thereby reducing the feeling of abdominal fullness caused by ingestion of Salacia plants.

Claims (1)

A packaged beverage comprising an extract of a plant belonging to the genus Salacia, a curcuminoid derived from turmeric (C. longa), and an oolong tea extract, wherein the value determined by the following formula is 0.1 or more .
(Formula) Food composition weight (mg) / 50% inhibitory concentration of sucrase (μg / ml)