JP5372368B2 - Method for cultivating plants with improved antioxidant function - Google Patents

Description

  The present invention relates to a method for cultivating a plant having an improved antioxidant function, a composition for foliar application for improving the antioxidant function of a plant, and a vegetable having an improved antioxidant function.

  In recent years, production methods for cultivating vegetables by immersing roots in hydroponic liquid containing fertilizer components, not soil, in facilities that can control the environment such as greenhouses and glass rooms, have attracted attention from the viewpoint of stable supply of food. Yes. In particular, the yield varies from year to year in outdoor cultivation due to the influence of abnormal weather, so an increasing number of farmers are switching from outdoor cultivation to facility horticulture and hydroponics. Also, in facilities where the cultivation environment can be controlled, it is difficult for pests to cause pest damage, and the use of pesticides can be reduced. Vegetables that are hydroponically cultivated by consumers are recognized as safe and secure vegetables. It's getting on.

  However, hydroponics compared to vegetables cultivated in the open ground, although there is an advantage that a certain yield can be obtained in a short period of time because vegetables are forcibly cultivated by immersing them in hydroponics that optimizes the composition of fertilizer components The vegetables that are made have poor taste and have few functional ingredients such as vitamins and polyphenols. In addition, the hydroponics solution contains nitrates that are essential for plant growth as nitrates, but more nitrates are added to obtain a certain yield in a short period of time. There is a problem that the nitrate ion concentration of the is very high. Nitric acid taken into the body from vegetables is reduced to nitrous acid, but when nitrate is excessively consumed through vegetables with a high nitrate ion concentration, nitrous acid binds to hemoglobin and develops methemoglobinemia, which makes it impossible to transport oxygen Resulting in.

  For such problems, by controlling the amount of fertilizer component in the hydroponic liquid or growing the vegetable with a hydroponic liquid containing inorganic ions, it can harm humans such as nitrate ions and oxalic acid contained in vegetables. Studies have been conducted to reduce the resulting materials.

  For example, in Patent Document 1, a vegetable grown in a hydroponic solution containing a normal amount of nitrate nitrogen is cultivated in a hydroponic solution containing little or no nitrate nitrogen for a certain period before harvesting, The cultivation method for consuming the remaining nitrate ions is described. Moreover, in patent document 2, the cultivation method which reduces the oxalic acid content of a spinach by cultivating with the hydroponic solution containing copper ion or the hydroponic solution which does not contain molybdenum and was made pH 7.0 or more is described. ing. However, in these methods, after cultivating for a while in a cultivation tank filled with a hydroponic liquid of a normal component composition, the vegetables are transferred to a cultivation tank containing a hydroponic liquid that does not contain nitrate nitrogen or molybdenum. In addition, it is necessary to provide a cultivation tank that contains a hydroponics solution whose composition has been changed separately from a cultivation tank filled with normal hydroponics. This is not preferable.

  Thus, until now, research on reducing specific ingredients contained in vegetables has been the main focus on vegetable cultivation methods. However, in recent years, as interest in health foods has increased, research on cultivation methods for increasing the active ingredients of vegetables, such as functional ingredients such as vitamins and polyphenols, has been conducted. In particular, reactive oxygen present in the body is thought to contribute to damaging cells and tissues and promoting cancer, lifestyle-related diseases, and aging. The need for high food is growing.

  For example, in Patent Document 3, when a plant is cultivated, a mixed trace element containing boron, manganese, iron, and copper, and a solution containing a predetermined amount of at least one trace element selected from zinc, molybdenum, and selenium are irrigated. Or a method of cultivating vegetables rich in vitamins and polyphenols by foliar application. However, this method has a problem that a solution containing a trace element must be prepared, which is troublesome and costly.

  For example, Patent Document 4 describes that black vinegar is diluted about 500 times and sprayed on rice to promote growth, increase yield, and prevent blast disease. Describes that by adding black vinegar diluted 500 times or more, the yield of cucurbitaceae, Rosaceae or Brassicaceae plants can be increased, the taste can be improved, and pest damage can be suppressed. However, a cultivation method for increasing the functional components of plants using black vinegar has not been known.

Japanese Examined Patent Publication No. 7-102051 JP-A-5-268837 JP 2006-304777 A Japanese Patent Laid-Open No. 2000-224928 JP 2006-121975 A

  An object of this invention is to provide the method of improving the antioxidant function of a plant by simple processing, without changing the conventional cultivation methods, such as a production equipment and a composition of a hydroponic solution.

  As a result of researches to achieve the above object, the present inventor found that the antioxidant function of plants can be improved by diluting and spraying black vinegar at a specific magnification, and completed the present invention. .

That is, the gist of the present invention is as follows:
(1) A method for cultivating a plant with an improved antioxidant function, in which the black vinegar is diluted and sprayed on the leaves of the plant so that the ORAC value is always higher than the plant grown without spraying the diluted black vinegar ( 2) A method of cultivating a plant with an improved antioxidant function, in which black vinegar is diluted and sprayed to the leaf surface of the plant so that the total polyphenol content is always higher than the plant grown without spraying diluted black vinegar ( 3) The method according to (1) or (2), wherein the plant is vegetable, and black vinegar diluted to such an extent that does not cause vinegar burning on the leaf surface of the vegetable is sprayed. The method according to any one of (1) to (3), which is performed on the vegetables from the 4th leaf to the 5th leaf, (5) spraying to the vegetable at a rate of once every 2 to 4 days for at least 2 weeks The method (6) (1) to (1) described in any one of (1) to (4) 5) Vegetables cultivated by the method according to any one of the above, with an improved antioxidant function (7) By spraying on the leaves of plants, dilution is such that the ORAC value is always higher than plants cultivated without spraying Composition for foliar spraying of plants, containing dried black vinegar

  According to the present invention, the antioxidant function of a plant can be improved by a simple treatment without changing the conventional cultivation method.

  Hereinafter, one embodiment of the cultivation method of the plant with which the antioxidant function of this invention improved, the composition for foliar application of a plant, and the vegetable with the improved antioxidant function is demonstrated in detail.

  Examples of plants targeted by the present invention include vegetables and fruits. Vegetables generally mean plants that use leaves, roots, stems (including underground stems), fruits, etc. for food. Among them, the present invention has a particularly high effect on vegetables that eat leaves, especially vegetables belonging to the Brassicaceae family, such as cabbage, lettuce, Japanese mustard spinach, Chinese cabbage, mizuna, arugula, etc., and vegetables belonging to the red crustaceae family such as spinach. Vegetables may be used as raw materials for cosmetics, pharmaceuticals, supplements and the like without being edible. Fruit means edible berries of vegetation.

  The plant may be cultivated in any way, that is, it may be planted in soil, or may be cultivated in a hydroponic solution. However, when the present invention is used for hydroponically grown plants, especially hydroponically grown vegetables, which are often inferior in nutrition compared to those cultivated on the ground, although the production management is simple, it compensates for the disadvantages in nutrition. Can be more effective. INDUSTRIAL APPLICABILITY The present invention can be used for vegetables cultivated with a hydroponic liquid prepared with a normal component composition in a facility where a conventional hydroponic cultivation apparatus is installed. The present invention is very advantageous because the antioxidant function of vegetables can be improved simply by diluting and spraying black vinegar without preparing special equipment. Moreover, since the antioxidant function of a fruit can be improved only by diluting and spraying black vinegar with respect to the fruit cultivated by the conventional method, this invention is very advantageous.

  The antioxidant function is an action of reducing a product having strong oxidizing power such as active oxygen. For example, taking a substance with an antioxidant function may reduce active oxygen, which is thought to contribute to cancer, lifestyle-related diseases, and aging by being present in the body and damaging cells and tissues. it can. Specific examples of substances having an antioxidant function include vitamins such as vitamin C and vitamin E, and polyphenols such as catechin, anthocyanin, rutin, and isoflavones. In the case of plants cultivated by the method of the present invention, it is considered that the antioxidant function is improved by increasing the content of polyphenol among these.

  Antioxidant function can be quantified using various indicators, for example, quantified by the value of ORAC (Oxygen Radical Absorbance Capacity) adopted as an index of antioxidant function of foods and health foods in the United States. Can do. This ORAC converts the active oxygen absorption capacity of a subject into the reducing power of Trolox (6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid), which is a vitamin E-like substance. The unit is 1 μmol Trolox unit.

  Black vinegar is defined by the JAS standards, that is, (1) using 180 g or more of raw material per liter, (2) naturally browned by aging (coloring degree of 0.3 or more), (3) raw material Means rice that is not white rice but has a glutinous portion. Among them, black vinegar made from brown rice and aged for about 10 months in the production process is suitable for the present invention. Such black vinegar has the property that the protein contained in brown rice is decomposed into amino acids during ripening and the total amino acid content is higher than other black vinegars. Various amino acids are essential for plant growth, and are known to increase the metabolic activity of plants and are absorbed from the foliage. It is thought that a large amount of amino acids imparted by black vinegar activates plant metabolism, and as a result, the antioxidant function involving secondary metabolites such as polyphenols is improved. It is advantageous when improving the antioxidant function of a plant that the amino acid content of the black vinegar to spray is 500 mg / 100 ml or more.

  Moreover, the above black vinegar also has the characteristic that a potassium content is high compared with other black vinegar. Potassium is known to increase photosynthetic activity and is thought to contribute to the improvement of the antioxidant function of plants. It is advantageous when improving the antioxidant function of a plant that the potassium content of the black vinegar to spread is 80 mg / 100 ml or more.

  Since various black vinegars are manufactured and sold in Japan, black vinegar is easily and inexpensively available as compared with other special drugs. It is one of the advantages of the present invention that the antioxidant function of plants can be enhanced by using such black vinegar that is easily and inexpensively available. Examples of black vinegar suitable for use in the present invention include “Pure Brown Rice Black Vinegar” (trade name) manufactured by Ishiyama Miso Soy Sauce Co., Ltd.

  Black vinegar is diluted and sprayed to such an extent that the ORAC value is always higher than that of plants grown without spraying diluted black vinegar. Or it dilutes so that the total polyphenol content may always become higher than the plant cultivated without spraying diluted black vinegar. Specifically, for example, in the case of arugula that is hydroponically cultivated, when diluted and sprayed 80 to 250 times, particularly 100 to 200 times, the antioxidant function is stably improved regardless of the cultivation time. be able to. In addition, in order to improve the antioxidant function, it is desirable to spray black vinegar with a low dilution ratio. However, particularly when spraying on vegetables, if the spraying is too low, the adverse effects of vinegar on vegetables (included in vinegar) The acid leaves may cause baked vinegar, etc., which causes the leaves of vegetables to die. However, when a spraying composition containing black vinegar diluted at such a magnification is sprayed on vegetables, the antioxidant function of the vegetables is improved and the vegetables are not adversely affected. That is, it is preferable that black vinegar is diluted and sprayed to such an extent that does not cause burning of vinegar on the leaves of vegetables. Black vinegar is preferably diluted with water.

  The spraying composition containing diluted black vinegar preferably starts spraying after the vegetables have grown to some extent, and for example, it is preferable to start spraying when the fourth to fifth leaves have developed. Therefore, it is usually preferable to start spraying on vegetables that have passed 2 to 4 weeks after sowing, preferably about 3 weeks after sowing. By starting spraying after growing above a certain level, it is possible to prevent young plants from burning with vinegar and dying.

  Further, it is preferable that the spraying is performed for a certain period with a certain time interval. Specifically, it is preferably sprayed for about 2 weeks at a frequency of about once every 2 to 4 days, especially about once every 3 days. When spraying at such a frequency, the vegetable does not suffer from pH failure due to vinegar, and growth is not suppressed. Moreover, by performing application | coating in such a period, the improvement of the antioxidant function of vegetables by application | coating of black vinegar is fully expressed. In addition, it is more preferable that spraying is performed until one day before harvesting so that the effect of improving the antioxidant function is sufficiently obtained.

The spraying may be performed in any way, but it is preferable to spray the leaves of the plant. Moreover, the amount of spraying may be about 40 to 50 ml / m ^{2 in} the case where the leaf surface of the plant is wet in the case of liquid, for example, arugula. By spraying to such an extent, the antioxidant function improving effect of the present invention can be sufficiently obtained, and the plant is not damaged by vinegar.

  The present invention further relates to a composition for foliar spraying of plants for use in the cultivation method of the present invention. The composition for foliar application of the present invention contains black vinegar diluted to such an extent that the ORAC value is always higher than that of plants cultivated without application by applying to the foliage of the plant. The composition for foliar application of the present invention can be used to improve the antioxidant function of plants. In addition to black vinegar, the composition for foliar application of the present invention includes some additive, for example, a spreading agent for attaching black vinegar to the surface of plant leaves, or a pesticide for preventing plant diseases and pests. Further, a growth promoter or a fertilizer that promotes plant growth may be added.

  The present invention also relates to a plant having an improved antioxidant function, particularly a vegetable, cultivated by the cultivation method of the present invention. Such vegetables are useful as food or as raw materials for cosmetics, pharmaceuticals, supplements and the like due to their improved antioxidant function.

  Hereinafter, specific examples of the present invention will be described, but the present invention should not be construed as being limited to these examples. In particular, the examples describe the case of vegetables that have been hydroponically cultivated, but the present invention is not limited to hydroponics, and can also be applied to soil culture. Moreover, this invention is not limited to vegetables, It is applicable also about fruit. In the examples, only black vinegar is diluted with water and sprayed. However, a growth promoter or the like can be added to the spray liquid.

Example 1
In Example 1, a solution obtained by diluting black vinegar 100 times and 500 times on the surface of arugula grown in a hydroponic tank filled with a hydroponic liquid having a normal composition in a greenhouse once every three days. It was sprayed at a frequency, and the spraying effect of black vinegar on the antioxidant function of arugula was examined.

The cultivation test was carried out from January 31 to February 13, 2007. After sowing, it is transplanted to a fixed-planting plate of 64 holes per one so that it is cultivated in a hydroponic tank, and one week has passed. The solution which diluted the pure pure rice black vinegar made by Ishiyama Miso Soy Sauce Co., Ltd. 100 times and 500 times with water was sprayed at a rate of times (40 to 50 ml / m ² ) by the sprayer. Nutritional components of “Pure Brown Rice Black Vinegar” manufactured by Ishiyama Miso Soy Sauce Co., Ltd. are as shown in Table 1.

  One fixed planting plate was used as one test group, and a 100-fold diluted solution sprayed group, a 500-fold diluted solution sprayed group, and a non-sprayed group in which nothing was sprayed on the leaf surface were provided. In addition, “adhesion-kun (registered trademark) solution” (manufactured by Sumitomo Chemical Co., Ltd.) as a spreading agent was added to the black vinegar dilution at a ratio of 1 ml to the 100 ml black vinegar dilution. One week and two weeks after the start of spraying, three arugulas were collected from each test group to evaluate the antioxidant function.

  The antioxidant function was evaluated by quantifying the ORAC value of the collected arugula as DPPH (diphenylpicrylhydrazyl) radical scavenging activity. (Hereafter, ORAC value shows what was quantified as DPPH radical scavenging activity.) Specifically, 4 times volume of 80% ethanol was added to the collected arugula and ground in a mortar, and the crushed liquid was allowed to stand at room temperature all day and night. . The crushed liquid was filtered, diluted with an equal volume of 80% ethanol, and used for quantification of ORAC values. In quantifying the ORAC value, a rucola crushed liquid was added to the reaction liquid containing the oxidizing agent hydroxy radical, and the reducing power at that time was measured by attenuation of absorbance with respect to 520 nm. Similarly, the reducing power of Trolox as a standard substance was also measured, and the antioxidant function of Arugula was quantified as the reducing power per 1 μmol of Trolox (= 1 μmol Trolox unit). Table 2 shows the results of quantifying the ORAC values of arugula collected from each test section.

  One week after the start of black vinegar spraying, there is almost no difference in the ORAC value in each test group, but after two weeks, the ORAC value in the 100-fold diluted solution spraying group is compared to other test groups. The ORAC value was about 1.5 times that of the control group. However, the ORAC value in the 500-fold diluted solution spray group was significantly lower than that in the control group. In addition, about the fresh weight of the arugula test sample extract | collected from each test section, the significant difference was not recognized by the test section 1 week after spraying start and 2 weeks after.

  From the above, in winter, by spraying black vinegar diluted 100 times on the surface of arugula, the antioxidant function is about 1.5 times that of arugula where nothing is sprayed without reducing the yield. It was confirmed to improve.

(Example 2)
Example 2 examines the spraying effect of “pure brown rice black vinegar” manufactured by Ishiyama Miso Soy Sauce Co., Ltd. and black vinegar and grain vinegar produced by other companies.

  The cultivation test was carried out from May 24 to June 6, 2007. In the same manner as in Example 1, the “pure” made by Ishiyama Miso Soy Sauce Co., Ltd. was used, using arugula grown in a hydroponic tank filled with a normal hydroponic solution in a greenhouse and developed from the fourth leaf to the fifth leaf. "Brown rice black vinegar" (Ishiyama black vinegar spraying area), brown rice black vinegar (M company black vinegar spraying area) and grain vinegar (grain vinegar spraying area) manufactured by M company each diluted 100 times with water A test group for spraying leaves and a non-sprayed group for spraying nothing as a control group were provided. In spraying the black vinegar diluted solution, each solution was sprayed at a frequency of once every three days, with the amount of spraying once being about the wetness of the arugula leaves. One week after starting the test, two weeks later, three arugulas were arbitrarily collected from each test group, and the ORAC value was quantified in the same manner as in Example 1. The results are shown in Table 3.

  One week after the start of spraying, as in Example 1, no significant difference was observed in the ORAC value of arugula between the control group and the test group sprayed with black vinegar or cereal vinegar. After 2 weeks, the ORAC value improved only in the arugula in the Ishiyama black vinegar sprayed area, and the ORAC value was significantly higher than in the other test areas. The ORAC values of arugula in the M company black vinegar spray area and the grain vinegar spray area were lower than those in the control area.

  From the above, even in the spring, by spraying a solution diluted 100 times with “Pure Brown Rice Black Vinegar” made by Ishiyama Miso Soy Sauce Co., Ltd., the antioxidant function of Arugula is compared to Arugula where nothing is sprayed About 1.25 times higher.

(Example 3)
Example 3 examines the optimum dilution factor of black vinegar to be spread in improving the antioxidant function of vegetables.

  This cultivation test was conducted from July 10, 2007 to July 24, 2007. In the same manner as in Examples 1 and 2, using arugula cultivated in a greenhouse with a normal hydroponic solution and developed from the 4th leaf to the 5th leaf, “pure brown rice black vinegar” made by Ishiyama Miso Soy Sauce Co., Ltd. In the test group spraying 10 times, 50 times, 60 times, 70 times, 80 times, 90 times, 100 times, 200 times, 300 times, 500 times, 1000 times diluted solution, and nothing as a control A non-spraying zone was established. The black vinegar solution was sprayed at a frequency of once every 3 days for 2 weeks so that the leaf surface was moistened. One week and two weeks after the start of the test, three arugulas were arbitrarily collected from each test group, and the ORAC (1 μmol Trolox units / g fresh weight) value was quantified as before. The results are shown in Table 4.

  Similar to the test results so far, one week after the start of the test, there was no significant difference in the arugula ORAC value between the control group and the test group sprayed with black vinegar. After 2 weeks, a significant difference was observed in the ORAC value of arugula in the test section, and there were many test sections where the ORAC value was higher than in the non-spray group. Although the ORAC values of arugula collected from the test plots sprayed with black vinegar diluted 10-fold and 50-fold were significantly higher than those in the non-spray plots, some of the leaves were burned with vinegar and the yield decreased. Therefore, although the antioxidant function was improved, it was determined that the dilution rate was not suitable for growing vegetables shipped as products. In the test group sprayed with black vinegar diluted 60 times and 70 times, the ORAC value was almost the same as the non-spray group, but in the 80-fold diluted solution spray group, the ORAC value was significantly higher than the non-spray group. An improvement in the antioxidant function was also observed in the test plots sprayed with black vinegar diluted 90, 100, and 200 times. When the black vinegar diluted 200 times is sprayed, the ORAC value becomes the highest, about 1.2 times higher than the non-sprayed section, and the 100 times diluted solution applied in the previous examples was sprayed. In the test plot, the ORAC value was 1.15 times that in the non-spray plot. In the test group sprayed with black vinegar diluted 300 times or more, the ORAC value of arugula was almost the same as that in the non-sprayed group. FIG. 1 shows the relationship between the dilution ratio of black vinegar and the ORAC value two weeks after spraying black vinegar.

  From the above results, even in the summer, the ORAC value did not increase as clearly as in the other seasons, but the antioxidant function of the vegetables was improved by at least 1. It was confirmed that it was 13 times higher and 1.2 times higher at the maximum.

  Here, Table 5 shows the average yield per strain of arugula two weeks after the start of the test in Example 3.

  The yield of arugula in the test area sprayed with black vinegar was equal to or lower than the yield in the non-spread area. From this, it was confirmed that the application of black vinegar does not particularly have the effect of promoting the growth of arugula grown hydroponically and increasing the yield. That is, it is confirmed that the improvement in the antioxidant function of arugula by the application of black vinegar as described above is not due to the promotion of arugula growth, but due to the direct application of black vinegar. It was done.

Example 4
In Example 4, the black vinegar with respect to the polyphenol content, which is known to contribute to the antioxidant function of vegetables, and to confirm the optimum dilution ratio of black vinegar for improving the antioxidant function again. Was carried out to investigate the spraying effect.

  This cultivation test was carried out from November 7 to November 22, 2007. As before, about one week has passed since planting in normal hydroponics, and four test zones were set up using arugula where the fourth to fifth leaves were deployed. A solution obtained by diluting “pure brown rice black vinegar” manufactured by Soy Sauce Co., Ltd. with water, 75 times, 100 times, 200 times, and 500 times was sprayed. In addition, a zone where nothing was sprayed was established as a control zone. The amount of solution sprayed is such that the arugula leaves are moistened as a whole, sprayed once every 3 to 4 days, and three arugula sampled from each test area 1 week and 2 weeks after the start of spraying The ORAC value and the total polyphenol content were quantified.

  The ORAC value was quantified in the same manner as before. Table 6 shows the results of quantification of the ORAC values of arugula collected 1 week and 2 weeks after the start of the test.

  One week after the start of the test, the effect of spraying black vinegar was observed, and the ORAC value in the test group sprayed with a 100-fold diluted solution was significantly higher than other test groups, and 1.25 times that in the non-sprayed group It was. Two weeks later, the ORAC value slightly decreased in the 100-fold diluted spray area, but was higher than the ORAC value in the non-sprayed area, and the ORAC value in the 200-fold diluted spray area was 1.2 times that in the non-sprayed area. was. In the test group sprayed with the 75-fold diluted solution, the ORAC value was 1.17 times that in the non-sprayed group one week after the start of the test, but after two weeks, the ORAC value in the non-sprayed group was almost the same. The arugula ORAC value in the 500-fold diluted solution spraying group was almost the same as that in the non-spraying group.

  Regarding the total polyphenol content, the collected arugula foliage was chopped finely, 10 times the amount of distilled water was added, and the mixture was gently heated and extracted for 1 hour. After filtering the extract, add Folin-Dennis reagent to the extract, measure the absorbance of the reaction solution at 700 nm, and measure the amount of polyphenol contained in the extract from a calibration curve prepared using caffeic acid as a standard substance. Quantified as acid equivalent. Table 7 shows the results of quantification of the total polyphenol content of arugula collected from each test section.

  From one week after the start of the test, the effect of spraying black vinegar on the total amount of polyphenols contained in arugula was observed. The total polyphenol content in the test group sprayed with black vinegar was higher than that in the non-spread group, and the higher the concentration of black vinegar sprayed, the greater the polyphenol content. After 2 weeks, the polyphenol content in the non-sprayed area was lower than after 1 week, but in the test area sprayed with black vinegar, the polyphenol content was maintained. The difference in polyphenol content became larger between the two. Even after 2 weeks, the higher the concentration of black vinegar, the higher the polyphenol content.

  From the above results, even in the fall, by spreading black vinegar diluted 100 to 200 times on the leaf surface, it is about 1.2 times that of the case where the antioxidant function of arugula is not sprayed. It became clear that it improved. Moreover, it became clear that foliar spraying of black vinegar increases the total amount of polyphenols contained in arugula.

It is a graph of changes in ORAC values when the dilution ratio of black vinegar to be sprayed is changed.

Claims (2)

  Vegetables with improved antioxidant function, including diluting and spraying black vinegar having an amino acid content of 500 mg / 100 ml or more 80-250 times on the leaves of vegetables developed from the fourth leaf to the fifth leaf How to grow.   A vegetable cultivated by the method according to claim 1 and having an improved antioxidant function.

Images