JP5783578B2 - Food composition and active oxygen scavenging composition - Google Patents

Description

  The present invention relates to a food composition excellent in active oxygen scavenging ability and a composition for scavenging active oxygen.

  The pathogenesis of all lifestyle-related diseases begins with the surplus of endogenous oxygen in the somatic cells and tissues that cannot keep up with the active oxygen generated in the somatic cells and tissues that form the various organs of the body. It is said that this is caused by various organs being damaged by oxidative stress due to active oxygen. If the state of oxidative stress continues, it will raise the foci of lifestyle-related diseases, which will exacerbate vascular injury, malignant neoplasm, ischemic heart disease, cerebrovascular disease, diabetes, hypertensive disease, chronic renal failure, It falls into the onset of cirrhosis.

  Taking a balanced diet on a daily basis will reduce the risk of lifestyle-related diseases that pick or sprout buds of dietary stress, but for modern people, due to various circumstances such as work, home, friendship, etc. Meal management has a difficult side. In addition, the natural healing power that should counter the progression of lifestyle-related diseases declines with aging and aging. Therefore, health foods and supplements that can be used for reducing oxidative stress and preventing lifestyle-related diseases are desired.

  Regarding such a problem, Non-Patent Document 1 discloses that five-grain brown rice flour, which is a brown rice nutrient combination product composed of a mixed complex of brown rice, black soybeans, hard wheat, red beans, and sesame seeds, is a single brown rice roast. Compared to decoction, the active oxygen scavenging ability value (ORAC value) is nearly double, and it is described that this is used to reduce oxidative stress and thus to prevent lifestyle-related diseases.

Kazuo Akutsu et al., “Nutrition and Antioxidant Capabilities in Grain Brown Rice Flour (Wet Roasted): Functionality for High ORAC Value”, Medicine and Biology, Institute of Ogata Medical Chemistry, Vol. 157, Vol. No. 1, January 2013, p134-140

  Although the non-patent document 1 is a promising edible material that improves health, the active oxygen scavenging ability has not been sufficient.

  Accordingly, an object of the present invention is to provide a food composition and an active oxygen scavenging composition which are easy to ingest, have excellent storage stability and are useful as an edible material for improving health, and have an excellent active oxygen scavenging ability. .

  The food composition of the present invention is characterized by containing dried roasted products of mushrooms, seaweeds, stalks and leaves of asteraceae plants, and stalks and leaves of asteraceae plants.

  According to the food composition of the present invention, since it contains the dried roasted products of mushrooms, seaweed, stalks and leaves of asteraceae plants, and stalks and leaves of asteraceae plants, they have excellent active oxygen scavenging ability. Moreover, since the raw material is roasted, allergens are eliminated by heating, and there is no off-flavor, and the taste and flavor are good. Furthermore, it is excellent in preservability.

  The food composition of the present invention further contains dead lactic acid bacteria that have been microparticulated so that the median diameter (D50) of the volume cumulative particle size distribution is 0.3 to 2 μm, or a dry roasted product of lactic acid bacteria It is preferable to do. According to this, with the excellent active oxygen scavenging ability, the immunostimulatory activity ability of the lactic acid bacteria improves the natural immune function and the balance of cellular and humoral immune cells to normalize the natural healing power. It can be set as the food composition which has the capability.

  In the food composition of the present invention, the active oxygen elimination capacity value (ORAC value) is preferably 50 to 250 μmol TE / g. According to this, by taking about 20 g per day, the shortage of intake of food with a high ORAC value that can be taken from a meal or the like can be compensated.

  The food composition of the present invention preferably further contains a dry roasted product of cereals containing brown rice, a dried roasted product of sesame, a dried roasted product of beans, and / or a dried roasted product of eggshell. .

  The cereals include brown rice, hard wheat and barley, the beans include soybeans, the seaweed includes kelp, the mushrooms include shiitake mushrooms, and the foliage of the asteraceae plants includes mugwort, It is preferable that the stalks and leaves of the asteraceae plant include horsetail.

  In the food composition of the present invention, it is preferable that each of the raw materials is a far infrared dry roast.

  On the other hand, the active oxygen scavenging composition of the present invention is characterized by containing dried roasted products of mushrooms, seaweeds, stalks and leaves of asteraceae plants, and stalks and leaves of asteraceae plants.

  According to the composition for scavenging active oxygen of the present invention, since it contains each dried roasted product of mushrooms, seaweed, stalks and leaves of Asteraceae, and stems and leaves of Ciraceae, it has excellent ability to scavenge active oxygen. Moreover, since the raw material is roasted, allergens are eliminated by heating, and there is no off-flavor, and the taste and flavor are good. Furthermore, it is excellent in preservability.

  In the active oxygen scavenging composition of the present invention, the lactic acid bacterium dead cells that have been microparticulated so that the median diameter (D50) of the volume cumulative particle size distribution is 0.3 to 2 μm, or dry roasting of lactic acid bacteria It is preferable to contain a product. According to this, with the excellent active oxygen scavenging ability, the immunostimulatory activity ability of the lactic acid bacteria improves the natural immune function and the balance of cellular and humoral immune cells to normalize the natural healing power. It can be set as the active oxygen scavenging composition which has the capability.

  In the active oxygen scavenging composition of the present invention, the active oxygen scavenging ability value (ORAC value) is preferably 50 to 250 μmol TE / g. According to this, by taking about 20 g per day, the shortage of intake of food with a high ORAC value that can be taken from a meal or the like can be compensated.

  The active oxygen scavenging composition of the present invention further contains a dried roasted product of cereals containing brown rice, a dried roasted product of sesame, a dried roasted product of beans, and / or a dried roasted product of eggshell. It is preferable.

  The cereals include brown rice, hard wheat and barley, the beans include soybeans, the seaweed includes kelp, the mushrooms include shiitake mushrooms, and the foliage of the asteraceae plants includes mugwort, It is preferable that the stalks and leaves of the asteraceae plant include horsetail.

  In the active oxygen scavenging composition of the present invention, the raw materials are preferably those obtained by dry roasting with far infrared rays.

  ADVANTAGE OF THE INVENTION According to this invention, the food composition and active oxygen scavenging composition which were easy to ingest, were excellent in preservability, were useful as an edible material which improves health power, and were excellent in the active oxygen scavenging ability can be provided.

It is a graph which shows the result of having compared the IL-12 production induction ability by each test microbial cell of the lactic acid bacteria Enterococcus faecalis in Test example 4. FIG. It is a particle size distribution of a suspension of dead cells of the lactic acid bacterium Enterococcus faecalis that is not subjected to micronization. It is a particle size distribution of a nano-type lactic acid bacterium which is a suspension of dead cells of lactic acid bacteria Enterococcus faecalis and which has been micronized. 10 is a chart showing the results of examining IL-12 production promoting effect and INF-α production promoting effect in spleen when nano-type lactic acid bacteria were orally administered to animals in Test Example 5.

  The food composition of the present invention contains dried roasted products of mushrooms, seaweed, stalks and leaves of asteraceae plants, and stalks and leaves of asteraceae plants.

  The mushroom used in the present invention is not particularly limited. Examples include shiitake mushrooms, mai mushrooms, enoki mushrooms, shimeji mushrooms, hirasu mushrooms, yamabushi mushrooms, mannen mushrooms, amiga mushrooms, kawara mushrooms, kofukisarno koshikake, and bukuro. These may be used in combination. Of these, shiitake mushrooms are particularly preferably used.

  The seaweed used in the present invention is not particularly limited. For example, various things such as kelp, seaweed, seaweed, funori, mozuku, mekabu, hijiki, aosa, tiger rush, proboscis and red peach are included. These may be used in combination. Of these, kelp is particularly preferably used.

  The foliage of the Asteraceae plant used in the present invention is not particularly limited. For example, various types such as mugwort, okera, yacon, camellia, tarragon and the like can be mentioned. These may be used in combination. Of these, mugwort is particularly preferably used.

  There are no particular limitations on the stems and leaves of the asteraceae plant used in the present invention. For example, various kinds such as horsetail, toxa and the like can be mentioned. These may be used in combination. Of these, horsetail is particularly preferably used.

  The dried roasted mushroom is preferably contained in the food composition in an amount of 0.01 to 20% by mass, more preferably 0.1 to 10% by mass, and 0.5 to 5%. Most preferably, it is contained by mass%. In the present specification, unless otherwise specified, the value by “mass%” means a value in terms of dry matter.

  The dried roasted seaweed is preferably contained in the food composition in an amount of 0.02 to 20% by mass, more preferably 0.2 to 10% by mass, and 1.0 to 5%. Most preferably, it is contained by mass%.

  The dried roasted stalks and leaves of the Asteraceae plant is preferably contained in the food composition in an amount of 0.01 to 20% by mass, more preferably 0.1 to 10% by mass. It is most preferable to contain 5-5 mass%.

  It is preferable that the dried roasted product of the above-mentioned Coleaceae plant stem and leaves is contained in the food composition in an amount of 0.01 to 20% by mass, more preferably 0.1 to 10% by mass. It is most preferable to contain 5-5 mass%.

  The food composition of the present invention may further contain a dried roasted product of cereal, a dried roasted product of sesame, a dried roasted product of beans, a dried roasted product of eggshell, or the like.

  Cereals used in the present invention are not particularly limited. Examples thereof include brown rice, corn and barley, wheat, rye, corn and buckwheat. These may be used in combination. Of these, brown rice, wheat and barley are preferably used, and brown rice and barley are particularly preferably used.

  The beans used in the present invention are not particularly limited. Examples include soybeans, red beans, kidney beans, pink beans, black beans, quail beans, chickpeas, lentils, green beans, peas, green peas, cacao beans, and large square beans. These may be used in combination. Of these, soybean is particularly preferably used.

  The dried and roasted cereal of the cereal is preferably contained in the food composition in an amount of 0.01 to 80% by mass, more preferably 0.1 to 65% by mass, and more preferably 0.5 to 50%. Most preferably, it is contained by mass%. Moreover, it is preferable that the ratio of the dried roasted product of brown rice in the dried roasted product of cereal is 10 to 100% by mass, more preferably 30 to 90% by mass, and 40 to 80% by mass. Is most preferred.

  The dried sesame product of sesame is preferably contained in the food composition in an amount of 0.01 to 50% by mass, more preferably 0.1 to 40% by mass, and more preferably 0.5 to 30%. Most preferably, it is contained by mass%.

  The dried and roasted beans are preferably contained in the food composition in an amount of 0.01 to 30% by mass, more preferably 0.1 to 20% by mass, and 0.5 to 10%. Most preferably, it is contained by mass%.

  The dried roasted egg shell is preferably contained in the food composition in an amount of 0.01 to 30% by mass, more preferably 0.1 to 20% by mass, and more preferably 0.5 to 10%. Most preferably, it is contained by mass%.

  Since the food composition of the present invention contains the dried roasted product of each of the above raw materials, it has an excellent active oxygen scavenging ability. The active oxygen scavenging ability value (ORAC value) is preferably 50 to 250 μmol TE / g, preferably 65 to 250 μmol TE / g in terms of the active amount per predetermined amount of the dried food composition. More preferably, it is most preferably 80 to 250 μmol TE / g.

  The ORAC value can be measured by a method exemplified below according to a conventional method. However, the present invention is not limited to this method, and any method may be used as long as the evaluation is based on the active oxygen scavenging ability based on the same principle.

(Measurement of ORAC value)
The ORAC value can be measured in accordance with, for example, the method described by Shohei Sakai, “Antioxidative properties of prefectural agricultural products”, Research Report No. 37 (2008), Ibaraki Prefectural Industrial Technology Center. Specifically, AAPH (2,2′-azobis (2-amidinopropane) dihydrochloride) is used as a source of active oxygen, and fluorescent substance fluorescein is used as a target substance to be decomposed by active oxygen, Trolox (6 The following measurement can be performed using -hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid) as a standard substance for the ability to scavenge active oxygen.

  An extraction solvent (for example, acetone: water: acetic acid = 70: 29.5: 0.5 (volume ratio)) is added to the subject in an amount of about 20 to 200 medium, and the mixture is shaken and rotated for about 1 to 24 hours. This is used as a sample. Trolox is dissolved in 75 mM potassium phosphate buffer (pH 7.0) to prepare a serial dilution. Sample samples are also diluted stepwise with the same potassium phosphate buffer. Also, fluorescein sodium salt (manufactured by Sigma-Aldrich) and AAPH are dissolved in a 75 mM potassium phosphate buffer (pH 7.0), and each is adjusted to a predetermined concentration as appropriate.

  Dispense a sample sample solution, Trolox solution, or potassium phosphate buffer as a blank into each well of a 96-well microplate, add a predetermined amount of fluorescein sodium salt solution, and then add a predetermined amount of AAPH to each well. In addition, immediately after stirring, the fluorescence intensity measurement is started. Then, the fluorescence intensity is recorded at predetermined intervals of each well (for example, every 60 seconds), and an attenuation curve thereof is obtained. The ORAC value can be calculated by applying a quadratic regression line of the area under the decay curve of the fluorescence intensity (netAUC) at each sample concentration of Trolox used as the standard substance. That is, the value is obtained as the equivalent of Trolox used as the standard substance, and the unit is μmol TE / g (TE: equivalent of Trolox). The area under the fluorescence intensity decay curve (netAUC) is obtained by subtracting the AUC measured with the blank from the area under the curve of fluorescence intensity (AUC: Area Under the Curve) measured with Trolox or the sample sample.

  The food composition of the present invention may contain other raw materials to such an extent that the excellent active oxygen scavenging ability is not impaired. For example, lactic acid bacteria having immunostimulatory activity ability can be mentioned. In this case, the form of the lactic acid bacterium used is a lactic acid bacterium dead cell or a dry roasted lactic acid bacterium that has been microparticulated so that the median diameter (D50) of the volume cumulative particle size distribution is 0.3 to 2 μm. Is preferred. According to the form of these lactic acid bacteria, the immunostimulatory activity ability is further enhanced as compared with the raw material lactic acid bacteria, and since the amount contained in the food composition may be small, it affects the ORAC value of the whole food composition. Without giving, the food composition can be given an immunostimulatory ability to normalize the natural healing power by improving the natural immune function and the balance of cellular / humoral immune cells.

  The lactic acid bacteria are preferably contained in the food composition in an amount of 0.01 to 2% by mass, more preferably 0.02 to 0.2% by mass, and 0.05 to 0.1% by mass. % Content is most preferable. Although depending on the genus species of lactic acid bacteria, if a typical conversion value between the mass of lactic acid bacteria and the number of bacteria is exemplified, about 5 trillion cells are contained per 1 g of dried lactic acid bacteria. .

  The genus species of lactic acid bacteria used in the present invention is not particularly limited. For example, Enterococcus faecium, Enterococcus faecalis, Lactobacillus acidphilus, Lactobacillus gasseri, Lactobacillus mali, Lactobacillus mali plan, Lactobacillus mali plan plantarum), Lactobacillus buchneri, Lactobacillus casei, Lactobacillus johnsonii, Lactobacillus gallinarum, Lactobacillus gallinarum, Lactobacillus amylobalus Bacillus brevis (Lactobacillus brevis), Lactobacillus rhamnosus (Lactobacillus rhamnosus), Lactobacillus kefir (Lactobacillus kefir), Lactobacillus kefir Lactobacillus paracasei, Lactobacillus crispatus, Streptcoccus thermophilus, Lactococcus lactis, Bifidobacterium bifidum, Bifidobacterium bifidum (Bifidobacterium longum), Bifidobacterium adolescentis, Bifidobacterium infantis, Bifidobacterium breve, Bifidobacterium catenulatum ), Bacillus subtilis, Bacillus coagulans, Clostridium butilicum, etc. . These may be used in combination. Of these, Enterococcus faecalis is particularly preferably used.

The fine particle treatment of lactic acid bacteria can be performed, for example, by the method exemplified below. However, it is not limited to this method, and any method may be used as long as lactic acid bacteria are microparticulated on the same principle. Recently, there are also microparticulate preparations of lactic acid bacteria marketed as “nano-type lactic acid bacteria”, and such commercially available products can also be used.
(Lactic acid bacteria micronization treatment)
Lactic acid bacteria can be prepared on a large scale by culturing and growing them under conditions and media suitable for each lactic acid bacterium. At this time, the cells obtained by culturing may be used after the medium is removed by filtration, centrifugation, sedimentation, etc., washed with water or the like, or sterilized by an autoclave. Lactic acid bacteria prepared in a dry product by spray drying or the like may be used. As the lactic acid bacteria, commercially available powders such as lactic acid bacteria killed cells may be used.

The microparticulation is, for example, a suspension containing 2-30% by mass, more preferably 5-20% by mass of lactic acid bacteria in terms of dry matter, adjusted to pH 6.0-7.0 by wet dispersion treatment. Can be carried out using a high-pressure homogenizer and circulated under conditions of a pressure of 80 to 200 kg / cm ² , more preferably 100 to 170 kg / cm ² .

  In the micronization, it is preferable to micronize lactic acid bacteria so that the median diameter (D50) of the volume cumulative particle size distribution is 0.3 to 2 μm. If the median diameter (D50) is less than 0.3 μm, the preparation is difficult or time-consuming, and if the median diameter (D50) exceeds 2 μm, the immunostimulatory activity ability is lowered, so neither is preferable. . The median diameter of the volume cumulative particle size distribution means a particle diameter that intersects the point where the accumulation of relative particle amount is 50% in the particle size distribution curve measured on a volume basis. Can be measured.

  At the time of micronization treatment, a dispersant is added to the lactic acid bacteria cells, and then the particles are pulverized, or powdered, or the lactic acid bacteria cells are micronized and added with a dispersant to be powdered. It is preferable to do. The pulverization can be carried out by atomizing lactic acid bacteria and then drying them by spray drying or freeze drying. According to this, since it is powdered in a state where the dispersing agent is in contact with the micronized bacterial body of lactic acid bacteria, the dispersibility is good even when resuspended in water or the like, and the micronized bacterial body of lactic acid bacteria Can be prevented from re-aggregating, and the immunostimulatory activity can be prevented from decreasing.

  Preferred examples of the dispersant include polysaccharides such as dextrin, soluble dietary fiber, indigestible dextrin, low-molecular sugars such as trehalose, lactose and maltose, peptides such as collagen, whey degradation product, and soy protein degradation product. it can. The addition amount is preferably 20 to 1,000 parts by mass, more preferably 50 to 1,000 parts by mass, and more preferably 100 to 100 parts by mass with respect to 100 parts by mass in terms of dry matter of lactic acid bacteria. Most preferably, it is 600 parts by mass. When the added amount of the dispersant is less than 20 parts by mass with respect to 100 parts by mass in terms of dry matter of lactic acid bacteria, the effect of the addition of the dispersant is poor, and when it exceeds 1,000 parts by mass, the Th1 inducer Since it is not possible to ensure the content of the lactic acid bacteria, neither of them is preferable. In the present specification, when the content of “dead lactic acid bacteria micronized so that the median diameter (D50) of the volume cumulative particle size distribution is 0.3 to 2 μm” is defined, the dispersant is included. In some cases, it means the content in terms of the lactic acid bacterium dead cell composition containing it.

  The food composition of the present invention may further contain other raw materials to such an extent that the excellent active oxygen scavenging ability is not impaired. The other raw materials are preferably those having a relatively high ORAC value so that the inclusion of the raw material does not significantly affect the ORAC value. For example, the following dry roasted products can be mentioned.

(1) Cereal hulls and straw: bran, corn husk, rice bran (2) Bean hulls: cacao husk (3) Vegetables: red cabbage, cabbage, Brussels sprouts, celery, broccoli, lettuce, eggplant, onion, tomato, bell pepper, cauliflower (4) Fruits: Pear (including pericarp), grapes (including pericarp), plum (including pericarp), apple (including pericarp), prunes (including pericarp), peach, strawberry , Figs (including skin), cherries (including skin), apricot (including skin), guava, grapefruit, orange (including skin), lemon (including skin), mandarin (including skin), melon (5 ) Nuts: walnuts, hazelnuts, pistachios, almonds, peanuts (6) Plant roots: garlic, ginger, turmeric (7) ) Plant nuts and seeds: cumin, mustard, black pepper, wolfberry, paprika, acai berry, maki berry, chalkberry, cranberry, blueberry, blackberry, raspberry, gooseberry, elderberry, savory, artichoke, dates (8) plants Stems and leaves: parsley, basil, sage, thyme, peppermint, agave, oregano, lemon balm, coriander, basil, dillweed, cardamom, tea, rosemary, aloe, kumazasa, long-life grass, wolfberry leaves, bamboo shoots Bark / seed: cinnamon, ginkgo leaf, loquat seed, bamboo leaf, mulberry leaf (10) Fungi: Cordyceps

  In the preparation of the food composition of the present invention, if necessary, each raw material described above is appropriately dried to an appropriate amount of water, or cut to an appropriate size, pulverized, and roasted. . The roasted dried product is preferably further pulverized, and can be obtained by mixing the roasted raw materials. Each raw material may be mixed after roasting, or a part or all of the raw materials may be mixed and then roasted, and if necessary, mixed with other dried roasted products. In addition, when the raw material itself is a dry roast, it may be mixed as it is. These drying, cutting, pulverization, roasting and the like may be performed by means well known to those skilled in the art and are not particularly limited. However, roasting is more preferably performed by means of far infrared dry roasting. According to this, the active oxygen scavenging ability of each raw material can be further enhanced, and the taste and flavor can be improved by suppressing the off-flavor caused by the raw material. In addition, the effect of removing allergy sources by heating is also high. Furthermore, it can be set as the composition more excellent in preservability.

  The far-infrared dry roasting means is not particularly limited. For example, a general-purpose cooking machine (such as a drum-type cooking machine: trade name “Rotary Chef RCD-60S”) used for large-scale food processing used in lunch and dining rooms. , Kumano Kobo Kogyo Co., Ltd.) and the like, the dried raw material is slowly fried to give the raw material a far-infrared effect and can be roasted. As roasting conditions, it is preferable to roast at 60 to 180 ° C. for about 10 to 90 minutes, more preferably at 75 to 175 ° C. for about 10 to 90 minutes, and at 100 to 170 ° C. for 20 to 80 minutes. Most preferred is roasting to a degree. Of course, roasting conditions may be appropriately selected for each raw material.

  It is preferable that the water content of the entire composition in which the dried roasted products of the above raw materials are mixed is 5% or less. Thereby, it can be set as the composition excellent in preservability.

  Further, the form of the whole composition in which the dried roasted products of the respective raw materials are mixed is preferably about 200 to 60 mesh pass (screen opening 0.075 mm to 0.25 mm), preferably about 100 to More preferably, it is in the form of a powder having an 80 mesh pass (a sieve opening of 0.15 mm to 0.18 mm). According to this, it can be set as a composition convenient for edible consumption.

  The food composition of the present invention can contain other raw materials in addition to the lactic acid bacteria and the dried roasted products of each raw material, as long as the excellent active oxygen scavenging ability is not impaired. However, the content is preferably 20% by mass or less, more preferably 10% by mass or less of the entire composition so that the ORAC value is not significantly affected by the inclusion thereof. Most preferably, it is 5 mass% or less. For example, sweeteners such as brown sugar, sugar, fructose and oligosaccharide, salt, acidulant, protein hydrolyzate, flavors such as taste nucleic acid compounds, vitamins such as vitamin A, vitamin B, vitamin C, vitamin E, milk protein, Examples include milk-derived components such as powdered milk, soybean-derived components such as soy protein and soy milk, and the like.

  The user may select the intake form of the food composition of the present invention as appropriate. For example, health foods and supplements may be taken with water or the like, and may be taken by mixing or sprinkling with meals such as curry, soup, dressing, bread, and confectionery. Further, it can be used not only for humans but also for animals, and for example, can be used as a feed supplement for pet animals.

  Another form of the composition according to the invention is an active oxygen scavenging composition. That is, it is a composition taken for the purpose of eliminating active oxygen generated in the body. According to this, the excess active oxygen accumulated in the body can be eliminated, and the risk of lifestyle-related diseases in which the buds of dietary stress are picked or progressed can be reduced.

  When the lactic acid bacterium is included in the active oxygen scavenging composition, the immunostimulatory activity ability of the lactic acid bacterium improves the natural immunity function and the balance of cellular and humoral immune cell groups, thereby improving the natural healing power. The ability to normalize immunostimulation can be imparted. Therefore, the natural healing power of humans or animals is improved, thereby synergistic effect with the above-mentioned active oxygen scavenging ability is obtained, and the lesions of lifestyle-related diseases are more effectively suppressed or the risk of developing them is reduced. Can do.

  The intake form of the composition for eliminating active oxygen of the present invention is not particularly limited, but is preferably taken continuously on a daily basis, and is as customary as possible together with meals in the daily rhythm. It is better to take in. The amount of intake is typically about 2000 to 5700 μmol TE per adult day in terms of active oxygen elimination capacity (ORAC value) in order to compensate for the lack of intake of food with a high ORAC value that can be taken from meals and the like. More preferably, it is about 3000 to 4700 μmol TE.

  EXAMPLES Hereinafter, the present invention will be specifically described with reference to examples, but these examples do not limit the scope of the present invention.

<Production Example 1>
The food composition of Example 1 was manufactured with the formulation shown in Table 1. Specifically, the raw materials of brown rice, sesame, soybeans, hard wheat, barley, kelp, shiitake mushroom, mugwort, horsetail, and eggshell are removed. Artemisia, Japanese horsetail, and eggshell are cut into appropriate sizes, dried, and individually supplied to a drum-type cooking machine (trade name “Rotary Chef RCD-60S”, Kumano Kobo Kogyo Co., Ltd.). Roasted under the conditions shown. This drum-type cooking machine is a general-purpose machine used for cooking for large-scale food processing such as lunches and canteens. By slowly frying the dried ingredients, the effect of far-infrared energy propagation is given to the ingredients, and it is roasted well. can do. After each roasted raw material is cooled to 15 ° C., it is pulverized by a conventional method, and all are mixed to obtain a powdered food of approximately 80 to 100 mesh passes (a sieve opening of 0.18 mm to 0.15 mm). A composition was obtained.

<Production Example 2>
A food composition of Example 2 was produced with the formulation shown in Table 1 above. Specifically, a dead microbial cell powder of Enterococcus faecalis (Enterococcus faecalis) that has not been subjected to nano-particulate treatment is roasted separately under the conditions shown in Table 1 above to prepare a dry roasted product of lactic acid bacteria. Are mixed in the dry roasted product prepared in the same manner as in Production Example 1 above, and all are mixed to obtain a powder form of approximately 80 to 100 mesh pass (a sieve opening of 0.18 mm to 0.15 mm). A food composition was obtained.

<Test Example 1>
About the food composition of Example 1 and Example 2, those active oxygen scavenging ability value (ORAC value) (henceforth "ORAC value") is written by Sahei Shohei "Antioxidant property of agricultural products produced in the prefecture" Ibaraki. Measured according to the method described in the Prefecture Industrial Technology Center Research Report No. 37 (2008). Specifically, AAPH (2,2′-azobis (2-amidinopropane) dihydrochloride) is used as a source of active oxygen, and fluorescent substance fluorescein is used as a target substance to be decomposed by active oxygen, Trolox (6 The following measurements were performed using -hydroxy-2,5,7,8-tetramethylchloro-2-carboxylic acid) as a standard substance for the ability to scavenge active oxygen.

  4 mL of extraction solvent (acetone: water: acetic acid = 70: 29.5: 0.5 (volume ratio)) was added to 0.1 g of the food composition of Example 1 or Example 2 and shaken for 12 hours. An extract was prepared as a sample sample. Trolox was dissolved in 75 mM potassium phosphate buffer (pH 7.0) and prepared to have respective concentrations of 50, 25, 12.5, and 6.25 μM. The sample sample was also diluted stepwise with a potassium phosphate buffer. Also, fluorescein sodium salt (manufactured by Sigma-Aldrich) and AAPH were dissolved in 75 mM potassium phosphate buffer (pH 7.0) to prepare 81.6 nM and 200 mM, respectively.

  To each well of a 96-well microplate, 25 μL of the sample sample solution, Trolox solution, or potassium phosphate buffer as a blank was dispensed, and 150 μL of fluorescein sodium salt solution was added. Furthermore, after adding 25 μL of AAPH to each well and stirring, fluorescence intensity measurement was started immediately. The fluorescence intensity was recorded every 60 seconds for each well to obtain its decay curve. The ORAC value was calculated by applying a regression line of the area under the decay curve of the fluorescence intensity (netAUC: net Area Under the Curve) at each sample concentration of Trolox used as the standard substance. That is, the value is obtained as the equivalent of Trolox used as the standard substance, and the unit is μmol TE / g (TE: equivalent of Trolox). The area under the fluorescence intensity decay curve (netAUC) was obtained by subtracting the AUC measured with the blank from the area under the curve of fluorescence intensity measured with Trolox or the sample sample (AUC: Area Under the Curve).

  The results are shown in Table 2 together with the literature values of the commercial product A, which is a roasted brown rice powder, or the commercial product B, which is a wet roasted powder of five grains of brown rice (brown rice, soybeans, red beans, corn and sesame).

  As shown in Table 2, the food composition according to the present invention had significantly higher ORAC values than the commercial products A and B. This was thought to be because the newly dried roasted raw material added to the commercial products A and B contributed to the effect of eliminating active oxygen.

<Test Example 2>
With respect to the food composition of Example 1, a mixture was prepared by drying and pulverizing each raw material without performing the roasting treatment of each raw material, and the effect of roasting on the raw material was verified. Specifically, the ORAC value was measured in the same manner as in Test Example 1, and general food component analysis of these food compositions was performed. The analysis was entrusted to the Japan Food Analysis Center. The results are shown in Table 3.

  As shown in Table 3, an increase in the content of vitamin E, niacin, and γ-aminobutyric acid (GABA) was observed by roasting. The ORAC value was 80 μmol TE / g before roasting, but increased to 93 μmol TE / g by roasting. Therefore, in the food composition according to the present invention, together with the effect of selection of the raw materials shown in Test Example 1, it became clear that their appropriate roasting treatment contributes to increasing the ORAC value. .

<Test Example 3>
Regarding the food composition of Example 1, long-term storage stability was verified. Specifically, as a test product, 20 g of the food composition of Example 1 was wrapped in a polyethylene-lined aluminum bag (length 125 mm x width 80 mm), 30 of which were packed in one box, and 5 boxes were evacuated. The product was stored in a storage warehouse where the inside temperature was 20 ° C. and was dehumidified. 10 days after storage, 1 year later, 3 years later, a part of the test product was taken and opened, the ORAC value was measured in the same manner as in Test Example 1, and the food component analysis was performed in the same manner as in Test Example 2. . The results are shown in Table 4.

  As shown in Table 4, the ORAC value was stable with almost no change. Therefore, it became clear that the food composition according to the present invention can withstand long-term storage.

<Test Example 4>
The immunostimulatory activity ability of lactic acid bacteria was verified. Specifically, the dried roasted product of dead cell powder of Enterococcus faecalis that has not been subjected to nano-type micronization treatment added to the food composition of Example 2 has the ability to induce IL-12 production. Examined. In addition, lactic acid bacteria killed powder before roasting treatment (non-nanoparticulate treatment) and nanotype lactic acid bacteria prepared according to the method of Japanese Patent No. 4612218 also induce their IL-12 production. I investigated Noh. The ability to induce IL-12 production was measured as follows.

[Measurement of IL-12 production inducing ability]
A 6-week-old BALB / c mouse was purchased from Nippon Chiyers River Co., Ltd., and after two weeks of preliminary breeding, the spleen was removed from the mouse and its cell suspension was prepared. Specifically, scissors are put on the spleen on a mesh, the spleen is crushed, the cells are broken apart, a hemolysis buffer is added thereto, erythrocytes are punctured, and then centrifuged at 1000 rpm for 5 minutes. (5% fetal bovine serum-containing RPMI-1640 medium) was added to prepare a cell suspension.

The cell suspension is seeded in each well of a 96-well microplate at a cell concentration of 1 × 10 ⁶ Cells / mL at 200 μL. On the other hand, the lactic acid bacteria test cells are phosphorylated so that the cell component amount is 100 μg / mL. After suspension in acid buffer (PBS) and heat sterilization at 85 ° C. for 10 minutes, 1/100 volume (vol / vol) is added to the cell suspension in each well, and the test bacteria in the cell suspension is added. The body concentration was adjusted to 1 μg / mL. After culturing for 1 day under conditions of 5% CO ₂ and 37 ° C., the culture supernatant was collected, and the centrifuged supernatant was subjected to cytokine measurement.

  IL-12 was quantified by ELISA according to a conventional method. In addition, statistical analysis of the data was performed on the significant difference test between each test group by the Welch's t test (Welch's t test) from the data of 5 cases in each test group. The result is shown in FIG.

  As shown in FIG. 1, the dried roasted product of dead cell powder of Enterococcus faecalis that has not been subjected to nano-type micronization treatment added to the food composition of Example 2 is used as a control in which nothing is added. In comparison, IL-12 production of pancreatic cells was significantly induced. In addition, the inducing ability was significantly higher than that of the lactic acid bacteria killed powder before roasting treatment (non-nanoparticulate treatment) (**: risk factor p <0.01). Furthermore, in the case of nano-type lactic acid bacteria prepared in accordance with the method of Japanese Patent No. 4612218, the IL-12 production inducing ability is higher than that of dead lactic acid bacteria powders that have not been subjected to roasting treatment or nano-type micronization treatment. (***: Risk factor p <0.001).

  Here, the particle size of the content of the suspension of the lactic acid bacterium dead powder (not subjected to roasting treatment and nano-type micronization treatment) in a phosphate buffer solution (PBS) was measured using a particle size distribution meter (" When measured using “SALD-3100” (manufactured by Shimadzu Corporation), the particle size distribution shown in FIG. 2 was shown, and the median diameter (D50) of the volume integrated particle size distribution was 23.75 μm. On the other hand, in the case of nano-type lactic acid bacteria prepared according to the method of Japanese Patent No. 4612218, the particle size distribution shown in FIG. 3 was shown, and the median diameter (D50) of the volume cumulative particle size distribution was 0.724 μm.

  Therefore, the reason why the nano-type lactic acid bacterium is significantly higher in IL-12 production inducing ability than the non-nano-treated lactic acid bacterium dead powder is because the microbial cell has been subjected to micronization treatment. It was considered. In addition, the dried roasted product of the lactic acid bacterium has a significantly higher IL-12 production inducing ability than the non-nanotreated lactic acid bacterium dead cell powder. It was thought that it was because the effect equivalent to was given.

<Test Example 5>
The immunostimulatory activity ability of lactic acid bacteria was further verified. Specifically, with respect to nano-type lactic acid bacteria prepared according to the method of Japanese Patent No. 462218, the IL-12 production promoting effect and the INF-α production promoting effect in the spleen when it was orally administered to animals were examined. . Animal experiments and subsequent cytokine measurements were performed as follows.

[Animal experiments and cytokine measurements]
6-week-old BALB / c mice were purchased from Nippon Chalers River Co., Ltd., and after 2 weeks of preliminary breeding, divided into 2 experimental groups and 1 control group (3 per group). A feed containing 200 mg of the above-mentioned nano-type lactic acid bacteria per 1 kg of powdered feed was given, and a normal powdered feed was given to the control group for 4 weeks.

  The spleen was taken out from the mice 4 weeks after the start of the experimental feed application, and a cell suspension was prepared in the same manner as in Test Example 4.

Concanavalin A (ConA) was added to the above cell suspension to a final concentration of 1 μg / mL, seeded in each well of a 96-well microplate at a cell concentration of 1 × 10 ⁶ Cells / mL at 200 μL, 5% CO ₂ , 37 After culturing for 1 day under the condition of ° C., the culture supernatant was collected, and the supernatant after centrifugation was subjected to cytokine measurement.

  IL-12 and INF-α were quantified by ELISA according to a conventional method. In addition, statistical analysis of the data was performed on the significant difference test between each test group by the Welch's t test (Welch's t test) from the data of 5 cases in each test group. FIG. 4 shows the result.

  As shown in FIG. 4, IL-12 production in the pancreas was significantly higher in the experimental group given the nano-type lactic acid bacteria added to the feed than in the control group fed the normal feed (* : Risk factor p <0.05. In addition, as for INF-α, the production amount in the pancreas was significantly higher in the experimental group fed with the nano-type lactic acid bacteria added to the feed than in the control group fed with the normal feed (**: Risk factor p <0.01).

Claims (4)

Contains dry roasted dried products of shiitake mushroom , kelp , mugwort , horsetail , brown rice , wheat, barley , sesame seeds, soybeans and eggshell, and dry roasted dried product of lactic acid bacteria. A food composition having an ORAC value of 50 to 250 μmol TE / g. The respective raw materials are those that are far infrared dry roasting claim 1 Symbol placement of the food composition. Contains dry roasted dried products of shiitake mushroom , kelp , mugwort , horsetail , brown rice , wheat, barley , sesame seeds, soybeans and eggshell, and dry roasted dried product of lactic acid bacteria. An active oxygen scavenging composition having an ORAC value of 50 to 250 μmol TE / g. The active oxygen scavenging composition according to claim 3, wherein each of the raw materials is subjected to far-infrared dry roasting.