JP7250269B2 - Lipid peroxide adsorbent and method for producing lipid peroxide adsorbent - Google Patents

Description

TECHNICAL FIELD The present invention relates to a lipid peroxide adsorbent that selectively adsorbs lipid peroxide , and a method for producing the lipid peroxide adsorbent.

Although burdock root has been widely used as a food ingredient for a long time, burdock root has strong lye, so when it is used as food or drink, it is necessary to remove the lye.
Regarding such processing, Patent Document 1 proposes the following technique.

Patent Document 1 describes a technique aimed at providing food and drink raw materials that reduce the impression of earthy smells and heavy and muffled aroma components, and yet make the most of the characteristic flavor of raw materials such as burdock. It is Specifically, in Patent Document 1, the components of the aromatic component concentrate obtained by a column concentration method after vacuum distillation of the prepared burdock juice obtained by processing the burdock juice are represented by a specific relational expression. A food and beverage ingredient is described that is characterized as satisfying all.

JP 2005-312366 A

As with the technology described in Patent Document 1, each company has made various developments based on the viewpoint of flavor in order to provide burdock-related foods and drinks that are even slightly more suitable for consumer tastes.
While food and beverages related to burdock have been developed with a focus on such flavor, the present inventors have advanced research to find a completely new value of burdock from a viewpoint different from flavor.

By the way, in recent years, attention has been paid to the functionality of fats and oils containing highly unsaturated fatty acids (fatty acids having two or more unsaturated bonds). In particular, fats such as perilla oil, fish oil, perilla seed oil, and linseed oil, which are rich in ω-3 highly unsaturated fatty acids such as α-linolenic acid, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) , has been reported to exhibit various physiological effects. In addition, fats and oils containing ω-6 highly unsaturated fatty acids such as arachidonic acid and γ-linolenic acid, olive oil containing a large amount of oleic acid, which is an unsaturated fatty acid, and rice oil containing γ-oryzanol also have favorable physiological properties. It has been reported to show action.

However, these highly unsaturated fatty acid-containing fats and oils (highly unsaturated fatty acid-containing fats and oils) are reported to cause arteriosclerosis, aging, cancer, etc., because they are easily oxidized at the double bond. There is a high possibility of becoming “lipid peroxide”.
Therefore, if we can create a technology that can separate and remove lipid peroxides from oils containing polyunsaturated fatty acids, it will be possible to take in ideal oils and fats, and this technology will play a role in promoting human health. can provide.

Here, as described above, as a result of the present inventors' research to find new value for burdock, burdock powder (unroasted burdock powder and roasted burdock powder), especially the insoluble fraction of these powders It was found that lipid peroxide selectively adsorbs lipid peroxide.

Accordingly, an object of the present invention is to provide a lipid peroxide adsorbent capable of adsorbing lipid peroxide , and a method for producing the lipid peroxide adsorbent.

The above problems can be solved by the following means.
(1) A lipid peroxide adsorbent containing burdock powder, wherein the burdock powder is an insoluble fraction.
(2) The lipid peroxide adsorbent according to 1 above, wherein the burdock powder is an insoluble fraction of roasted burdock powder.
( 3 ) A method for producing a lipid peroxide adsorbent containing an insoluble fraction of roasted burdock powder, wherein pretreatment to obtain roasted burdock powder is performed by subjecting burdock to powdering treatment and roasting treatment. and a fractionation step of obtaining an insoluble fraction from the roasted burdock powder.
( 4 ) The method for producing a lipid peroxide adsorbent according to ( 3 ) above, wherein the fractionation step is a step of obtaining an insoluble fraction by removing a soluble fraction soluble in hot water from the roasted burdock powder. .

According to the present invention, it is possible to provide a lipid peroxide adsorbent capable of adsorbing lipid peroxide and a method for producing the lipid peroxide adsorbent.

FIG. 2 is a chromatogram of standard arachidonic acid in reversed-phase HPLC analysis. FIG. A chromatogram of an eluate (sample: none, column: A, 0-10 ml elution section) in reversed-phase HPLC analysis. A chromatogram of an eluate (sample: arachidonic acid, column: A, 0-5 ml elution segment) in reversed-phase HPLC analysis. A chromatogram of an eluate (sample: arachidonic acid, column: B, 0-5 ml elution segment) in reversed-phase HPLC analysis. A chromatogram of an eluate (sample: none, column: A, 0-10 ml elution section) in normal phase HPLC analysis. A chromatogram of an eluate (sample: 5-HETE, column: A, 0-5 ml elution section) in normal phase HPLC analysis. A chromatogram of an eluate (sample: 5-HPETE, column: A, 0-5 ml elution section) in normal phase HPLC analysis. Fig. 2 shows quantitative analysis values (values of each elution fraction) of arachidonic acid in an eluate obtained when column A is used with arachidonic acid as a sample. Fig. 2 shows quantitative analysis values (values of each elution fraction) of 5-HPETE in an eluate obtained when column A is used with 5-HPETE as a sample. Fig. 4 shows quantitative analysis values (values of each elution fraction) of 5-HETE in the eluate obtained when column A is used with 5-HETE as a sample. A chromatogram of an eluate (sample: 5-HETE, column: B, 0-5 ml elution fraction) in normal phase HPLC analysis. A chromatogram of an eluate (sample: 5-HETE, column: B, 10-15 ml elution fraction) in normal phase HPLC analysis. A chromatogram of an eluate (sample: 5-HPETE, column: B, 0-5 ml elution fraction) in normal phase HPLC analysis. A chromatogram of an eluate (sample: 5-HPETE, column: B, 10-15 ml elution fraction) in normal phase HPLC analysis. Fig. 2 shows quantitative analysis values (values of each elution fraction) of arachidonic acid in an eluate obtained when column B is used with arachidonic acid as a sample. Fig. 2 shows quantitative analysis values (values of each elution fraction) of 5-HPETE in an eluate obtained when column B is used with 5-HPETE as a sample. Fig. 4 shows quantitative analysis values (values of each elution fraction) of 5-HETE in an eluate obtained when column B is used with 5-HETE as a sample. FIG. 2 is a chromatogram of standard arachidonic acid in reversed-phase HPLC analysis. FIG. A chromatogram of an eluate (sample: none, column: C, 0-10 ml elution section) in reversed-phase HPLC analysis. A chromatogram of an eluate (sample: arachidonic acid, column: C, 0-5 ml elution segment) in reversed-phase HPLC analysis. 5 is a chromatogram of standard 5-HPETE in normal phase HPLC analysis. 5-HETE standard chromatogram in normal phase HPLC analysis. It is a chromatogram of the eluate (sample: none, column: C, 0-10 ml elution section) in normal phase HPLC analysis. A chromatogram of an eluate (sample: 5-HPETE, column: C, 0-5 ml elution section) in normal phase HPLC analysis. A chromatogram of an eluate (sample: 5-HETE, column: C, 0-5 ml elution section) in normal phase HPLC analysis. Fig. 2 shows quantitative analysis values (values of each elution fraction) of arachidonic acid in an eluate obtained when column C is used with arachidonic acid as a sample. Fig. 2 shows quantitative analysis values (values of each elution fraction) of 5-HPETE in an eluate obtained when column C is used with 5-HPETE as a sample. Fig. 2 shows quantitative analysis values (values of each elution fraction) of 5-HETE in an eluate obtained by using column C with 5-HETE as a sample.

Hereinafter, embodiments for carrying out the lipid peroxide adsorbent, the food, and the method for producing the lipid peroxide adsorbent according to the present invention will be described.

≪Lipid Peroxide Adsorbent≫
The lipid peroxide adsorbent according to this embodiment contains burdock powder. The burdock powder may be unroasted burdock powder, roasted burdock powder, or an insoluble fraction of these powders. The lipid peroxide adsorbent according to the present embodiment can selectively adsorb lipid peroxide among fats and oils.
Each feature of the lipid peroxide adsorbent according to the present embodiment will be described in detail below.

<Burdock powder (unroasted burdock powder, roasted burdock powder)>
Burdock powder is a powder obtained by subjecting burdock to a powdering treatment, which will be described later. Among these burdock powders, those that have not been roasted are referred to as "unroasted burdock powder", and those that have been subjected to roasting, which will be described later, are referred to as "roasted burdock powder".
Although the particle size of the burdock powder is not particularly limited, for example, powder that passes through a 42-mesh (355 µm mesh) sieve, that is, powder with a particle size of 355 µm or less can be used. Moreover, the particle size of these powders is preferably, for example, 200 μm or less, 150 μm or less, or 120 μm or less from the viewpoint of adsorption performance.

<Insoluble fraction>
The insoluble fraction is an insoluble fraction obtained by subjecting burdock powder to the fractionation treatment described below. Since water (hot water) is used in the fraction treatment described later, the insoluble fraction can also be indicated as a "water (hot water) insoluble fraction" that is insoluble in water (hot water).
The present inventors have confirmed, from the results of Examples and the like to be described later, that the insoluble fraction of burdock powder exerts the action of adsorbing lipid peroxide. Therefore, the lipid peroxide adsorbent according to the present embodiment can exhibit the action of adsorbing lipid peroxide if it contains "unroasted burdock powder" or "roasted burdock powder" containing an insoluble fraction. It is preferable to include an "insoluble fraction" which is clearly effective.

Of the burdock powder, since the soluble fraction that is soluble in water (hot water) can be used as a beverage, the soluble fraction can be used as so-called "burdock tea (roasted burdock tea)", while the insoluble fraction ( husks) can be used as a "lipid peroxide adsorbent". That is, according to the present invention, it is possible to greatly reduce the amount of waste related to "burdock", and it is possible to contribute to the effective use of burdock (100% effective use).

<Others>
The lipid peroxide adsorbent according to the present embodiment is the above-described "burdock powder (at least one of unroasted burdock powder and roasted burdock powder), or an insoluble fraction thereof" (hereinafter, appropriately "burdock powder etc." ), but may contain various known carriers for fixing burdock powder, etc., and known adsorbents used as adsorbents to adsorb things other than lipid peroxide at the same time material may be contained.
In addition, since burdock powder and the like are safe for the body and can be eaten, the lipid peroxide adsorbent according to the present embodiment can only be used as a definite adsorbent such as column chromatography or a lipid peroxide removal filter. is not limited. In other words, the lipid peroxide adsorbent according to the present embodiment can be applied to various aspects such as, for example, foods described later, supplements, cosmetics, pharmaceuticals, and chemical products.

<Action (adsorption of lipid peroxide)>
The lipid peroxide adsorbent according to the present embodiment selectively adsorbs "lipid peroxide" among fats and oils.
Specifically, a lipid peroxide adsorbent containing burdock powder or the like strongly adsorbs lipid peroxide in the order of unoxidized lipid. Based on the results of Examples described later, in particular, the lipid peroxide adsorbent containing roasted burdock powder strongly adsorbs in the order of lipid peroxide>reduced compound of lipid peroxide>unoxidized lipid.

Here, lipid peroxides are lipids obtained by oxidizing fats and oils containing highly unsaturated fatty acids (fatty acids having two or more unsaturated bonds). More specifically, lipid peroxides are lipids containing fatty acids that have been oxidized to have a peroxide structure (-O-O-). And lipid peroxides include, for example, phospholipids, neutral lipids, peroxides such as cholesterol, fatty acid derivatives such as prostaglandins and leukotrienes, and specifically, 5-hydroperoxyeicosatetraene. Lipids containing fatty acids such as acid (5-HPETE) are included.
Although the principle that the lipid peroxide adsorbent according to the present embodiment selectively adsorbs lipid peroxide cannot be clearly elucidated, based on the results of the examples described later, etc., the insoluble fraction of burdock powder etc. It is postulated that it may specifically selectively adsorb to lipid peroxides with a peroxide structure.

≪Food≫
The food according to this embodiment contains the lipid peroxide adsorbent described above.
By containing the lipid peroxide adsorbent in the food according to the present embodiment, the lipid peroxide contained in the food and the lipid peroxide present in the digestive organs of consumers who eat the food are It is adsorbed by the burdock powder inside. Since the burdock root powder and the like have the property of being difficult to digest, the burdock root powder and the like are appropriately excreted from the body in a state in which the lipid peroxide is adsorbed.
In other words, it can be inferred that the food according to the present embodiment exhibits the effect of excreting lipid peroxide, which is reported to cause arteriosclerosis, aging, cancer, etc., without being absorbed in the body.

The food according to the present embodiment is not particularly limited as long as it is a food that can make use of the flavor of burdock or a food that does not interfere with the flavor of burdock. Various food products such as confectioneries such as products and snacks can be mentioned.
In addition, the food according to the present embodiment contains the lipid peroxide adsorbent described above, and also contains the materials constituting each food, for example, in the case of egg products, eggs, soup stock, etc. .

<<Method for producing lipid peroxide adsorbent>>
The method for producing a lipid peroxide adsorbent according to this embodiment includes a pretreatment step and a fractionation step.
Hereinafter, each step of the method for producing a lipid peroxide adsorbent according to this embodiment will be described in detail.

<Pretreatment process>
The pretreatment step is a step of obtaining roasted burdock powder by subjecting burdock to a powdering treatment and a roasting treatment.
The burdock used can be of any origin or variety.

(Pretreatment step: powdering treatment)
The powdering process in the pretreatment process is a process of pulverizing the burdock root (or roasted burdock root) into powder of a predetermined size.
In this pulverization treatment, after cutting the burdock, it is pulverized by a pulverizer such as a homogenizer so as to have the size described above, and those exceeding the size described above are removed using a sieve or the like.

(Pretreatment process: roasting treatment)
The roasting treatment in the pretreatment step is a treatment of roasting burdock (or burdock after pulverization).
Although the roasting temperature and roasting time in this roasting treatment are not particularly limited, for example, the roasting temperature is 130 to 180 ° C. (preferably 140 to 170 ° C.), and the roasting time is 10 to 50 minutes (preferably 10 ~20 minutes).
In addition, before the roasting treatment, for example, a heating temperature of 40 to 90 ° C. (preferably 50 to 70 ° C.) and a heating time of 1 to 180 minutes (preferably 100 to 130 minutes). good.

(Pretreatment process: Supplement)
Either of the powdering treatment and the roasting treatment may be performed first, and after the powdering treatment has been advanced to a predetermined level, the roasting treatment is performed, and the powdering treatment is performed again. It may be a flow of applying.
As an example, the flow of the pretreatment process is shown below. After cutting the burdock into pieces, it is dried at about 50 to 70°C for 2 hours. Next, roasting is performed at about 150° C. to 160° C. for about 15 minutes (roasting treatment). Finally, after pulverization using a homogenizer, it is classified using a sieve to obtain roasted burdock powder (powdering treatment).
Although the pretreatment process for obtaining roasted burdock powder has been described so far, the above-described roasting treatment may not be performed when obtaining unroasted burdock powder.

<Fraction process>
A fractionation process is a process of obtaining an insoluble fraction from burdock powder.
In this fractionation step, an insoluble fraction is obtained by performing an extraction treatment using hot water and removing the soluble fraction that is soluble in hot water.
Water may be used instead of the hot water (40-100° C., preferably 70-90° C.) used in the extraction process of the fractionation step. Moreover, although the time for the extraction process is not particularly limited, it is, for example, 0.5 to 5 minutes, and the extraction process may be performed multiple times. In addition, the insoluble fraction obtained by the extraction treatment with hot water or water is further treated with ethanol or hexane to remove the ethanol-soluble fraction or the hexane-soluble fraction. The fraction may be ensured to be insoluble dietary fiber only.

<Other processes>
The method for producing a lipid peroxide adsorbent according to the present embodiment may include a drying process such as freeze-drying after the fractionation process, in which the burdock powder or the like is mixed with other materials. A mixing step may be included.
In addition, the method for producing a lipid peroxide adsorbent according to the present embodiment includes a steaming step (a step of heating the burdock root before or after cutting with steam) performed when producing burdock tea. You can stay.

EXAMPLES Hereinafter, the present invention will be described more specifically with reference to Examples.

<<Example 1>>
First, in Example 1, the adsorption of fats and oils is confirmed for the roasted burdock powder and the insoluble fraction of the roasted burdock powder.

<Advance preparation: Roasted burdock powder>
After shredding the burdock, it was dried at 50 to 70°C for 2 to 4 hours and roasted at 150 to 160°C for 15 minutes. Thereafter, powdering treatment was performed to obtain "roasted burdock powder" having a particle size of 100 µm or less.

<Advance preparation: insoluble fraction of roasted burdock powder>
Hot water (approximately 90° C.) was added to the roasted burdock powder and extraction was performed three times (approximately 30 minutes×3 times) to remove the hot water-soluble fraction to obtain a hot water-insoluble fraction. Furthermore, ethanol is added to the hot water-insoluble fraction and extracted twice (about 30 minutes x 2 times) to remove the ethanol-soluble fraction, and hexane is added and extracted once (about 30 minutes x 1 time). The "insoluble fraction of roasted burdock powder" was obtained by freeze-drying the product from which the hexane-soluble fraction was removed.

<Advance preparation: column>
"Column A", in which a Pasteur pipette was packed with absorbent cotton and 100 mg of roasted burdock powder in that order, and "Column B", in which a Pasteur pipette was packed with absorbent cotton and an insoluble fraction of 20 mg of roasted burdock powder in that order, were used as columns for adsorption experiments. and prepared.
Considering that 100 mg of roasted burdock powder contains about 22 mg of insoluble dietary fiber, the amount of the insoluble fraction used in column B was set to 20 mg.

<Advance preparation: sample>
As samples, "arachidonic acid" (20 nmol, 6 μg), which is an unoxidized lipid, and "5-hydroperoxyeicosatetraenoic acid (5-HPETE)," which is a peroxide lipid obtained by peroxidizing the 5-position carbon of arachidonic acid. (20 nmol, 7 μg), and “5-hydroxyeicosatetraenoic acid (5-HETE)” (20 nmol, 6 μg), which is a reduced compound of 5-HPETE.

<Details of adsorption test>
Each sample was collected in a Spitz test tube, and after drying the solvent in the Spitz test tube with N ₂ gas, it was redissolved in 200 μl of hexane and applied to column A, respectively. Further, the sample in the Spitz test tube was applied to column A while washing 4 times with 200 μl of hexane. Then, 30 ml of hexane was applied to this column A, and 5 ml of the eluate was collected to obtain eluted fractions (6 eluted fractions of 0 to 5 ml, 5 to 10 ml, 25 to 30 ml).
The eluate of each elution fraction was dried with a centrifugal concentrator and N ₂ gas, and then re-dissolved in 200 μl of HPLC mobile phase. , 5-HETE were quantified. In the determination of arachidonic acid, it was redissolved in methanol: water: acetic acid (80: 20: 0.01, v / v) and subjected to reversed-phase HPLC analysis. Normal phase HPLC analysis was performed by redissolving in :2-propanol:acetic acid (100:1:0.1, v/v).

For column B, the same adsorption test as for column A was performed using each sample of arachidonic acid, 5-HPETE, and 5-HETE.

<Analysis conditions: reversed-phase HPLC analysis>
Reversed-phase HPLC analysis used a Waters Alliance HPLC system. COSMOSIL 5C ₁₈ -MS-II (4.6×250 mm, particle size 5 μm, Nakalai Co.) was used as the column, the column temperature was 25° C., and the mobile phase was methanol:water:acetic acid (90:10:0.01, v/v), the flow rate was 1 ml/min. It was then analyzed at an absorbance of 203 nm using a 2998 PDA detector (Waters).

<Analysis conditions: normal phase HPLC analysis>
Normal phase HPLC analysis used a SHIMADZU Prominence HPLC system. Nova-Pak Silica (3.9 × 150 mm, particle size 5 μm, Water) was used as the column, the mobile phase was hexane: 2-propanol: acetic acid (100: 1: 0.1, v / v), and the flow rate was 1 ml. /min. It was then analyzed at an absorbance of 235 nm using an SPD-M20A PDA detector (Shimadzu).

<Results>
The results of the adsorption tests are shown in Figures 1-5.
FIG. 1 is a chromatogram in reversed-phase HPLC analysis, FIG. 1A is a chromatogram of standard arachidonic acid, and FIG. ~ 10 ml eluted fraction), Figure 1C is a chromatogram of the eluate (0 to 5 ml eluted fraction) obtained using column A with arachidonic acid as a sample, Figure 1D is a chromatogram of arachidonic acid as a sample. Fig. 4 is a chromatogram of the eluate (0-5 ml elution fraction) obtained using column B;

FIG. 2 is a chromatogram in normal phase HPLC analysis, FIG. 2A is a chromatogram of the eluate (0-10 ml elution fraction) obtained using column A with no sample (hexane only), FIG. 2B is a chromatogram of the eluate (0 to 5 ml eluted fraction) obtained using column A with 5-HETE as a sample, and FIG. 2C is the eluate obtained using column A with 5-HPETE as a sample. Chromatogram of (0-5 ml elution fractions).

FIG. 3 shows the quantitative analysis values of each sample in each elution fraction obtained using column A, FIG. FIG. 3C is the quantitative analysis value of the component when -HPETE is used as a sample, and FIG. 3C is the quantitative analysis value of the component when 5-HETE is used as a sample.

FIG. 4 is a chromatogram in normal phase HPLC analysis, FIG. 4A is a chromatogram of the eluate (0 to 5 ml elution fraction) obtained using column B with 5-HETE as a sample, and FIG. The chromatogram of the eluate (10-15 ml elution fraction) obtained by using column B with 5-HETE as a sample, FIG. 4C is the eluate (0 FIG. 4D is a chromatogram of the eluate (10-15 ml elution fraction) obtained using column B with 5-HPETE as the sample.

FIG. 5 shows the quantitative analysis values of each sample in each elution fraction obtained using column B, FIG. FIG. 5C is the quantitative analysis value of the component when -HPETE is used as a sample, and FIG. 5C is the quantitative analysis value of the component when 5-HETE is used as a sample.

<Examination of results: lipid adsorption by roasted burdock powder>
When confirming FIG. 3A, it was confirmed that all arachidonic acid (20 nmol) applied to column A filled with roasted burdock powder was eluted in 0 to 5 ml elution fractions.
Further, when checking FIG. 3B, it was confirmed that 54% (10.8 nmol) of 5-HPETE (20 nmol) applied to column A filled with roasted burdock powder was eluted. The amount of 5-HPETE eluted was the largest in the 5-10 ml eluted fraction, and 42% (4.5 nmol) of the eluted 5-HPETE (10.8 nmol) was contained in this fraction.
Further, when checking FIG. 3C, it was confirmed that all 5-HETE (20 nmol) applied to column A filled with roasted burdock powder was eluted. The amount of 5-HETE eluted was the largest in the 0-5 ml elution fraction, and 55% (12.9 nmol) of the eluted 5-HETE (20 nmol) was contained in this fraction.

From these results, it was found that when arachidonic acid, 5-HPETE, and 5-HETE were subjected to roasted burdock powder and eluted with hexane, there was a difference in the elution pattern. Specifically, arachidonic acid, an unoxidized lipid, is hardly adsorbed to roasted burdock powder, while 5-HPETE, a peroxide lipid, is more adsorbed to roasted burdock powder than its reduced compound, 5-HETE. found to be
In other words, the roasted burdock powder strongly adsorbs in the order of 5-HPETE > 5-HETE > arachidonic acid, in other words, it was confirmed that the roasted burdock powder has the effect of selectively adsorbing lipid peroxide. .

<Examination of results: Lipid adsorption by the insoluble fraction of roasted burdock powder>
When confirming FIG. 5A, it was confirmed that almost all arachidonic acid (20 nmol) applied to column B packed with the insoluble fraction of roasted burdock powder was eluted in the 0 to 5 ml eluted fraction.
Also, when checking FIG. 5B, it was confirmed that 2% (0.4 nmol) of 5-HPETE (20 nmol) applied to column B filled with the insoluble fraction of roasted burdock powder was eluted. It was confirmed that 5-HPETE began to be detected from the 10-15 ml eluted fraction.
Also, when checking FIG. 5C, it was confirmed that 10% (2 nmol) of 5-HETE (20 nmol) applied to column B filled with the insoluble fraction of roasted burdock powder was eluted. It was confirmed that 5-HETE started to be detected from 10 to 15 ml eluted fractions, like 5-HPETE.

From these results, arachidonic acid, which is an unoxidized lipid, is hardly adsorbed to the insoluble fraction of roasted burdock powder, while most of 5-HPETE, which is a lipid peroxide, and 5-HETE, which is its reduced compound, is absorbed by roasted burdock powder. It was found to be adsorbed (5-HPETE is more strongly adsorbed) to the insoluble fraction of roasted burdock powder.
Therefore, it was confirmed that the insoluble fraction of the roasted burdock powder has the effect of selectively adsorbing lipid peroxides, and the insoluble fraction of the roasted burdock powder exhibits the effect of adsorbing lipid peroxides. found to do.

<<Example 2>>
Next, in Example 2, the insoluble fraction of the unroasted burdock powder is examined for its ability to adsorb oils and fats.

<Advance preparation: Insoluble fraction of unroasted burdock powder>
After shredding the burdock, it was dried at 70-80°C for 2-4 hours. Thereafter, powdering treatment was performed to obtain "unroasted burdock powder" having a particle size of 100 μm or less.
Then, hot water (about 90°C) was added to the unroasted burdock powder and extraction was performed three times (about 30 minutes x 3 times) to remove the hot water-soluble fraction to obtain a hot water-insoluble fraction. . Furthermore, ethanol is added to the hot water-insoluble fraction and extracted twice (about 30 minutes x 2 times) to remove the ethanol-soluble fraction, and hexane is added and extracted once (about 30 minutes x 1 time). The "insoluble fraction of unroasted burdock powder" was obtained by freeze-drying the product from which the hexane-soluble fraction was removed.

<Advance preparation: column>
As a column for adsorption experiment, "Column C" was prepared by filling a Pasteur pipette with absorbent cotton and 100 mg of the insoluble fraction of unroasted burdock powder in this order.

<Advance preparation: sample>
As in Example 1, the samples were "arachidonic acid" (20 nmol, 6 µg), "5-hydroperoxyeicosatetraenoic acid (5-HPETE)" (20 nmol, 7 µg), "5-hydroxyeicosatetra enoic acid (5-HETE)” (20 nmol, 6 μg) was prepared.

<Details of adsorption test>
The adsorption test was carried out using column C in the same manner as in Example 1 described above.

<Analytical conditions: reversed-phase HPLC analysis, normal-phase HPLC analysis>
Each analysis was performed under the same conditions as in Example 1 described above.

<Results>
The results of the adsorption test are shown in Figures 6-8.
FIG. 6 is a chromatogram in reversed-phase HPLC analysis, FIG. 6A is a chromatogram of standard arachidonic acid, and FIG. FIG. 6C is a chromatogram of the eluate (0-5 ml elution fraction) obtained using Column C with arachidonic acid as the sample.

FIG. 7 is a chromatogram in normal phase HPLC analysis, FIG. 7A is a chromatogram of 5-HPETE as a reference, FIG. 7B is a chromatogram of 5-HETE as a reference, and FIG. 7D is a chromatogram of the eluate (0-10 ml elution fraction) obtained using Column C with hexane only), FIG. FIG. 7E is a chromatogram of the eluate (0-5 ml elution fraction) obtained using Column C with 5-HETE as the sample.

FIG. 8 shows the quantitative analysis values of each sample in each elution fraction obtained using column C, FIG. Quantitative analysis values of the component when -HPETE is used as a sample, and FIG. 8C is a quantitative analysis value of the component when 5-HETE is used as a sample.

<Examination of results: Lipid adsorption by the insoluble fraction of unroasted burdock powder>
When confirming FIG. 8A, it was confirmed that 96.5% (19.3 nmol) of arachidonic acid (20 nmol) applied to column C packed with the insoluble fraction of unroasted burdock powder was eluted.
Further, when confirming FIG. 8B, 5-HPETE (20 nmol) applied to column C packed with the insoluble fraction of unroasted burdock powder was not eluted.
Further, when confirming FIG. 8C, 5-HETE (20 nmol) applied to column C packed with the insoluble fraction of unroasted burdock powder was not eluted.

From these results, it was found that when arachidonic acid, 5-HPETE, and 5-HETE were applied to the insoluble fraction of unroasted burdock powder and eluted with hexane, there was a difference in the elution pattern. Specifically, while the unoxidized lipid arachidonic acid is hardly adsorbed to the insoluble fraction of the unroasted burdock powder, the lipid peroxide 5-HPETE and its reduced compound 5-HETE are It was found to reliably adsorb to the insoluble fraction of unroasted burdock powder.
In other words, it was confirmed that the insoluble fraction of the unroasted burdock powder strongly adsorbed in the order of 5-HPETE and 5-HETE>arachidonic acid.

5B (column B: insoluble fraction of roasted burdock powder) and FIG. 8B (column C: insoluble fraction of unroasted burdock powder), at first glance, the insoluble fraction of roasted burdock powder It can also be determined that the insoluble fraction of the unroasted burdock powder has better adsorption performance for lipid peroxide (5-HPETE) than the minute. However, it is considered that this difference in results was simply influenced by the difference in the amount of the insoluble fraction packed in the column (column B: 20 mg, column C: 100 mg).

As described above, the lipid peroxide adsorbent, the food, and the method for producing the lipid peroxide adsorbent according to the present invention have been described in detail with the mode and examples for carrying out the invention, but the gist of the present invention is the description. should be broadly interpreted based on the description of the claims. In addition, a person skilled in the art can devise various modifications based on the claims, specification and drawings of the present application, and such modifications are also included in the technical scope of the present invention.

Claims (4)

A lipid peroxide adsorbent containing burdock powder,
The burdock powder is an insoluble fraction lipid peroxide adsorbent. The lipid peroxide adsorbent according to claim 1, wherein the burdock powder is an insoluble fraction of roasted burdock powder. A method for producing a lipid peroxide adsorbent containing an insoluble fraction of roasted burdock powder,
A pretreatment step of obtaining roasted burdock powder by subjecting burdock to powdering treatment and roasting treatment;
A fractionation step of obtaining an insoluble fraction from the roasted burdock powder;
A method for producing a lipid peroxide adsorbent comprising: 4. The method for producing a lipid peroxide adsorbent according to claim 3 , wherein said fractionation step is a step of obtaining an insoluble fraction by removing a soluble fraction soluble in hot water from said roasted burdock powder.

Images