JP7611587B2 - Glycation inhibitors - Google Patents

Description

The present invention relates to a glycation inhibitor, and more specifically, to a glycation inhibitor that is characterized by containing fermented ginger and other specific ingredients.

Fermented ginger plants contain many ingredients such as gingerol and shogaol, which are known to have various beneficial effects such as antiseptic, antioxidant, and blood circulation promoting effects.

In recent years, it has become clear that protein glycation reactions occur in the body, and that glycation products (advanced glycation end products, AGEs) produced by glycation can cause diabetic complications and skin aging associated with aging. As a result, various protein glycation inhibitors that block the production of glycation products have been proposed (see Patent Documents 1 and 2).

Little research has been done on the effect of fermented ginger plants in inhibiting the formation of these glycation products.

JP 2002-255813 A JP 2011-102270 A

The objective of the present invention is to provide a glycation inhibitor with dramatically improved glycation inhibitory activity.

As the efficacy of fermented ginger has been attracting attention, the inventors have further studied its efficacy and discovered that by combining fermented ginger with other specific components, the glycation inhibitory ability can be dramatically improved, which led to the completion of the present invention. In other words, they discovered that by combining fermented ginger with other specific components that have little or no glycation inhibitory ability, the glycation inhibitory ability can be synergistically improved.

That is, the present invention relates to a glycation inhibitor that is characterized by containing fermented ginger and other specific ingredients.

The present invention provides a glycation inhibitor with excellent glycation inhibitory activity.

The glycation inhibitor of the present invention is not particularly limited as long as it contains fermented ginger and specific other components, and the glycation inhibitor of the present invention has an excellent glycation inhibitory effect. The excellent glycation inhibitory effect can inhibit the binding of sugar and protein and suppress the production of glycation products. By suppressing the production of glycation products, it is possible to prevent complications of diabetes, arteriosclerosis, and sagging skin, wrinkles, dullness, etc. associated with aging. In addition, since the excellent glycation inhibitory effect can suppress the production of glycation products, the glycation reaction (Maillard reaction) of amino acids, proteins, etc. contained in the product can be suppressed, thereby increasing the stability of the product. In addition, by suppressing the glycation reaction, the color tone of the product can be stabilized.

[Fermented ginger]
The fermented ginger of the present invention is obtained by fermenting a Zingiberaceae plant, converting gingerol to shogaol, and contains more shogaol than gingerol. In particular, it is preferable that the fermented ginger contains 1.0 times or more shogaol than gingerol, more preferably 1.1 times or more, and particularly preferably 1.3 times or more. It is also preferable that the fermented ginger contains 30 times or more shogaol than raw ginger, and particularly preferably 50 times or more.

(Raw materials)
The raw material of the fermented ginger for the glycation inhibitor of the present invention is not particularly limited as long as it is a plant of the Zingiberaceae family, and examples thereof include various gingers such as Sanshu ginger, Omi ginger, Yanaka ginger, Kintoki ginger, Shizuoka No. 4, Yellow ginger, Earth ginger, and Otafuku ginger. The form of the Zingiberaceae plant raw material used in the present invention can be the rhizome as it is, or it can be sliced, crushed, squeezed, grated, or extracted. Examples of the crushed material include powder and granules. The squeezed juice or extract can be in a liquid form, but can also be used in a paste form or dried powder form. The extract can be obtained by extraction using a suitable solvent, and examples of the solvent that can be used include water, ethanol, and aqueous ethanol. The solvent used is not particularly limited, but it is preferable to use a solution containing ethanol, and for example, an extract can be obtained by adding ethanol or aqueous ethanol to finely chopped rhizomes of Zingiberaceae plants. At this time, the amount of the solvent added is equal to or more than the total amount of Zingiberaceae plants, and after addition, the mixture is stirred while heating to 60°C or higher. The stirring is continued for at least one hour, and the solution after stirring is filtered to obtain an extract. The extract can be concentrated to adjust the amount and concentration as appropriate.

(Bacteria used in fermentation)
Methods for fermenting Zingiberaceae plant raw materials include self-fermentation, fermentation with fungal bodies or enzymes, etc., but fermentation with fungal bodies is preferred because of the variety of metabolic products produced by fermentation. As fungal bodies, fungal bodies commonly used for fermentation such as Aspergillus oryzae, yeast fungus, lactic acid bacteria, acetic acid bacteria, and Bacillus subtilis can be used, and the fungal bodies used in the present invention may be one type or two or more types. In the present invention, it is particularly preferable to use Aspergillus oryzae, since it can decompose starch, protein, fiber, etc. of Zingiberaceae plants with various enzymes.

The koji mold used in the present invention may include black koji mold, white koji mold, yellow koji mold, red koji mold, etc., and commercially available products can be suitably used. Specifically, Aspergillus awamori (black koji mold), Aspergillus saitoi (black koji mold), Aspergillus nakazawai (black koji mold), Aspergillus usamii (black koji mold), Aspergillus luchensis (black koji mold), Aspergillus niger (black koji mold), Aspergillus kawachi (Aspergillus Examples of koji fungi that belong to the Aspergillus genus include Aspergillus kawachii (white koji fungus) and Aspergillus oryzae (yellow koji fungus).

Examples of yeast fungi include fungi belonging to the genera Debaryomyces, Saccharomyces, Pichia, Kluyveromyces, Torulaspora, Shuvia, Brettanomyces, Cryptococcus, Eremotherium, Issachenkia, Krokkera, Lipomyces, Metschnikowia, Rhodotorua, Schizosaccharomyces, Zygosaccharomyces, and Candida. Yeast strains are not particularly limited as long as they belong to the above-mentioned genera.

Examples of lactic acid bacteria include lactic acid bacteria of the genera Lactobacillus and Bifidobacterium, which are bacilli, and the genera Leuconostoc, Pediococcus, Streptococcus, and Lactococcus, which are cocci. In addition, lactic acid bacteria of the genera Enterococcus, Bagococcus, Carnobacterium, Aerococcus, and Tetragenococcus can also be used. There is no particular limitation on the lactic acid bacteria strain, so long as it belongs to the above-mentioned genera.

Examples of Bacillus subtilis include strains of the genus Bacillus. There are no particular limitations on the Bacillus subtilis strains as long as they belong to the above-mentioned genera.

Examples of acetic acid bacteria include those of the genus Acetobacter, Asaia, and Acidomonas. There are no particular limitations on the acetic acid bacteria strains as long as they belong to the above-mentioned genera.

(Fermentation method)
Specific examples of the method for producing fermented ginger using the glycation inhibitor of the present invention include a method in which a ginger plant is mixed with a fermentation liquid of a fungus body and then aged for a long time, such as 120 to 500 hours, under conditions of 30 to 90°C (long-term production method), and a production method having a fermentation step of fermenting a ginger plant raw material, an addition step of adding the ginger plant raw material to the fermented product, and a heating step of heat-treating the fermented product to which the ginger plant raw material has been added at a temperature exceeding 100°C under pressure (short-time production method). The long-time production method is a method in which the ginger plant raw material is produced over a long period of time by heating at a relatively low temperature during or after fermentation, and the short-time production method is a method in which an unfermented ginger plant raw material is once added to the fermented product, and then heat-treated at a high temperature under pressure. The long-time production method does not have a step of adding raw materials and does not perform high-pressure heating treatment, so fermented ginger can be produced at a relatively lower cost than the short-time production method. The short-term process is more expensive than the long-term process because it involves adding ingredients and high-pressure heating, but it can produce fermented ginger in a short time.

Here we will explain the long-term manufacturing process in more detail.

In the fermentation process for fermenting the ginger family plant material using the long-term method, the fermentation is preferably performed under conditions of a temperature of 30°C to 90°C and a humidity of 50% to 90%, for example, for 3 to 30 days, preferably 4 to 25 days, and more preferably 5 to 22 days.

In addition, by fermenting ginger family plants and then heat-aging them, the amount of gingerols can be enriched to more than twice the amount contained in fresh ginger.

Specifically, in the method for producing fermented ginger of the present invention using a long-term production method, for example, a plant of the Zingiberaceae family can be mixed with a fermentation liquid and then aged for 120 to 500 hours under conditions of 30 to 90°C.

The fermented ginger of the present invention produced by the long-term manufacturing method used in the present invention may be commercially available. When using a commercially available product, it is preferable to use fermented ginger that has a gingerol content of 50 times or more as a result of fermentation compared to raw ginger.

Next, we will explain the short-time manufacturing method in more detail.

In the fermentation process for fermenting the ginger family plant material using the short-time process, the fermentation is preferably carried out, for example, at a temperature of 5 to 70°C, preferably 10 to 40°C, more preferably 15 to 30°C, and even more preferably below 30°C, for 1 to 30 days, preferably 3 to 14 days.

The fermentation step is the same as the fermentation method described above. In the subsequent addition step, it is preferable to use the same Zingiberaceae plant raw material as used in the fermentation step, but a different type or form may also be used. The amount of Zingiberaceae plant raw material added is preferably 0.5 to 50 parts by mass, preferably 1 to 30 parts by mass, and more preferably 1.5 to 15 parts by mass per part by mass of the Zingiberaceae plant raw material used in the fermentation step.

The heating step following the adding step is a step of heat treatment under pressure at a temperature exceeding 100°C, and it is preferable to carry out (start) the treatment within a time period in which the fermentation of the ginger family plant material added in the adding step does not proceed sufficiently. Specifically, for example, after the adding step, it is preferable to carry out the heating step within 12 hours, more preferably within 6 hours, even more preferably within 3 hours, and particularly preferably within 1 hour.

As for heating conditions, the heating temperature is preferably 105 to 200°C, more preferably 105 to 180°C, even more preferably 105 to 150°C, and particularly preferably 105 to 120°C. The heating time is preferably 1 to 24 hours, more preferably 1 to 12 hours, and even more preferably 1 to 10 hours. After the heating step, a drying process such as spray drying or freeze drying can be performed.

In both the long-term and short-term manufacturing methods, methods for allowing fungal cells to act on Zingiberaceae plant raw materials include spraying or adding fungal cells or their culture solution to Zingiberaceae plant raw materials, immersing or adding Zingiberaceae plant raw materials in a culture solution of fungal cells, and spraying or adding enzymes extracted from fungal cells or their culture solution. Examples of culture solutions for fungal cells include culture solutions cultured using synthetic or natural media, culture solutions derived from plants, and culture solutions derived from animals.

The culture medium for the fungus can be a fermented product made by the fungus fermenting organic matter. The organic matter can be either plants or animals, but plant fermentation is preferred. Examples of plants that can be used include, but are not limited to, various grains such as rice, brown rice, barley, wheat, and corn, beans such as soybeans, red beans, and peas, mushrooms such as shiitake mushrooms and mushrooms, fruits such as apples, bananas, oranges, pears, strawberries, peaches, persimmons, grapes, cherries, and apricots, various vegetables such as lettuce, cabbage, sugar beet, spinach, mugwort, lotus root, burdock, radish, turnip, carrot, eggplant, tomato, broccoli, cauliflower, onion, celery, green onion, Chinese chive, shallot, ginger, turmeric, potato, sweet potato, sugar cane, tea, olive, angelica tree, kale, bitter melon, and sesame, and various nuts such as almonds, cashew nuts, macadamia nuts, chestnuts, and walnuts. One or more of these may be used in combination. These plants can be used raw, or they can be processed by steaming, boiling, etc., and then the fungus can be added and fermented. Water can also be added during this process.

These fermented products can be used as they are, but mash from the production of vinegar, miso, sake, etc., or lees left over after fermentation can also be used.

The raw material from the Zingiberaceae plant may be mixed with a solution of enzymes extracted from the fungus or the culture medium of the fungus, and the mixture itself may be fermented by the enzymes extracted from the fungus or the culture medium. At this time, the mixture may be heated to promote the conversion of gingerols to shogaols.

In addition, the fermented product derived from an animal is not particularly limited, but may be a fermented product of milk from bovine animals. Cow's milk is particularly preferable because it is commercially available, inexpensive, and easy to obtain.

The form of the fermented ginger used as the glycation inhibitor of the present invention may be the ginger obtained by fermentation as it is, or it may be crushed, extracted, or the like. Examples of crushed ginger include paste, powder, and granules. The extract may be in liquid form, but it can also be used in paste form or as a dry powder. The extract can be obtained by extraction using an appropriate solvent, and examples of the solvent that can be used include water, ethanol, and aqueous ethanol.

In the fermented ginger of the present invention produced by the long-term production method, the weight ratio of gingerol to shogaol is preferably in the range of 1:1.1-1000, more preferably in the range of 1:1.2-500, and even more preferably in the range of 1:1.3-200.
In addition, the fermented ginger of the present invention produced by the short-time production method has a weight ratio of gingerol to shogaol in the range of 1.1 to 1000, more preferably in the range of 1:1.2 to 500, and even more preferably in the range of 1:1.2 to 200.

[Other ingredients]
The glycation inhibitor of the present invention is characterized by containing fermented ginger and specific other components. The specific other components are not limited as long as they have little or only a small amount of glycation inhibitory ability and can synergistically improve the glycation inhibitory ability when combined with fermented ginger, but it is particularly desirable for the component to contain at least one component selected from the group consisting of (a) to (f) described below.

(a) Beverage Plant Material In the glycation inhibitor of the present invention, it is preferable to use at least one beverage plant material selected from pu-erh, jasmine, rooibos, lemongrass, lavender, black tea, and soy milk as other components together with fermented ginger. When these other components are combined with fermented ginger, they can not only obtain a synergistic glycation inhibition effect, but also improve the taste of fermented ginger, such as the spiciness and unpleasant taste. They can also improve the unique fermented odor of fermented ginger, making it fragrant and flavorful. Furthermore, they can be made to have a better color and dispersibility than when only fermented ginger is dissolved in water.

These beverage plant materials may be any part of the plant, such as flowers, leaves, stems, or roots, but the parts normally used for tea are preferred. The plant material itself (including dried products), crushed products, squeezed juice, extracts, and essences can be used. Examples of crushed products include powders and granules. The squeezed juice and extracts may be in liquid form, but can also be used in the form of a paste or dried powder. Extracts can be obtained by extraction using a suitable solvent, and examples of the solvent that can be used include water, ethanol, and aqueous ethanol.

Pu-erh is a type of Chinese tea (black tea) originating from Yunnan Province, People's Republic of China. It is available in both raw and aged forms, and leaves and buds are usually used. Jasmine is a plant belonging to the Oleaceae family, and flowers are usually used as beverage plant materials. Rooibos is a plant belonging to the Aspalathus genus of the Fabaceae family, and leaves and branches are usually used as beverage plant materials. Lemongrass is a plant belonging to the Poaceae family, and leaves are usually used as beverage plant materials. Lavender is a plant belonging to the Lamiaceae family, and flowers are usually used as beverage plant materials. Black tea is made by withering, rolling, fully fermenting, and drying raw tea leaves and buds of the tea plant (Camellia sinensis). Soy milk is made by processing the seeds of a plant belonging to the Glycine genus of the Fabaceae family, and the seeds are either directly squeezed or boiled and then squeezed.

(b) Spices In the glycation inhibitor of the present invention, it is preferable to use at least one spice selected from Terminalia, wolfberry, yuzu, white kidney bean, red ginseng, Chinese pepper, mugwort, red ginger and cinnamon as other components together with fermented ginger. In the present invention, it is sufficient to blend these components, and they do not have to be blended for the purpose of exerting the so-called spice function such as giving off a fragrance or a pungent taste. When these other components are combined with fermented ginger, not only can they obtain a synergistic glycation inhibitory effect, but they can also improve the taste of fermented ginger, such as the pungent taste and unpleasant taste. They can also improve the unique fermented odor of fermented ginger, making it fragrant and flavorful. Furthermore, they can be made to have a better color and dispersibility than when only fermented ginger is dissolved in water.

These spices may be any part of the plant, such as flowers, leaves, stems, or roots, but parts that are usually used as spices are preferred. Plant materials themselves (including dried products), crushed products, squeezed juice, extracts, and essences can be used. Crushed products include powders and granules. The squeezed juice and extracts may be in liquid form, but can also be used in the form of a paste or dried powder. Extracts can be obtained by extraction using a suitable solvent, and examples of the solvent that can be used include water, ethanol, and aqueous ethanol.

Examples of Terminalia include Terminalia bellirica (belerica), Terminalia catappa, Terminalia tomentosa, Terminalia citrina, Terminalia phellocarpa, Terminalia copelandii, Terminalia brassi, Terminalia ivorensis, Terminalia superba, Terminalia arjuna, Terminalia chebula, etc., and among these, Terminalia bellirica (belerica) and Terminalia chebula are preferred. The part of the plant used as the plant material of the present invention is preferably the fruit.

(c) Plant-derived components In the glycation inhibitor of the present invention, it is preferable to use at least one plant-derived component selected from potato extract, pine bark extract, processed kudzu flower, soy protein, isoflavone, ginsenoside, theaflavin, caffeine, bioperine, piperine, curcumin and pyrroloquinone as other components together with fermented ginger. When these other components are combined with fermented ginger, they can not only obtain a synergistic glycation inhibition effect, but also improve the taste of fermented ginger, such as the spiciness and unpleasant taste. They can also improve the unique fermented odor of fermented ginger, making it fragrant and flavorful. Furthermore, they can be made to have a better color and dispersibility than when only fermented ginger is dissolved in water.

Potato extracts include, for example, extracts from the roots of potatoes such as Danshaku potato, May Queen, Kitaakari, Touya, Toyoshiro, Inka no Mezame, Dejima, and Tokachi Kogane. Commercially available potato extracts can be used.

Examples of pine bark extracts include extracts from the bark of French maritime pine (Pinus Martima), larch, black pine, red pine, etc., and among these, extracts from the bark of French maritime pine (Pinus Martima), which is rich in proanthocyanidins, are preferred. Commercially available pine bark extracts can be used.

As the processed kudzu flower product, a processed product of the flowers of a plant belonging to the genus Pueraria of the family Fabaceae is used. As the processed kudzu flower product, a commercially available product can be used.

Soy protein, isoflavones, ginsenosides, theaflavins, caffeine, bioperine, piperine, curcumin and pyrroloquinone are not particularly limited, and may be commercially available products, or may be products extracted, separated and purified from plants. The extract may be used as is, or may be dried into powder or granules. Plant-derived components can be obtained by extraction using a suitable solvent, and examples of the solvent that can be used include water, ethanol and aqueous ethanol.

(d) Fermented product In the glycation inhibitor of the present invention, it is preferable to use at least one fermented product selected from green pepper fermentation products or koji as other components together with fermented ginger. When these other components are combined with fermented ginger, not only can they obtain a synergistic glycation inhibition effect, but they can also improve the taste of fermented ginger, such as its spiciness and unpleasant taste. They can also have a rich fragrance and a pleasant flavor. Furthermore, they can have a better color and dispersibility than when only fermented ginger is dissolved in water.

The fermented product is not particularly limited, but may be used as is, or may be dried and pulverized. It may also be extracted from the fermented product, or the extract may be pulverized and used as is. Examples of pulverized products include powder and granules. The extract may be in liquid form, but can also be used in paste form or as a dry powder. The extract can be obtained by extraction using a suitable solvent, and examples of the solvent that can be used include water, ethanol, and aqueous ethanol.

The fermented green pepper extract is not particularly limited, but commercially available products may be used.

There are no particular limitations on the koji, but it may be made by fermenting grains such as rice, wheat, soybean, foxtail millet, barnyard millet, and millet with koji mold. The koji mold used for fermentation may be any of yellow koji mold, blue koji mold, white koji mold, black koji mold, red koji mold, and the like. Specifically, Aspergillus awamori (black koji mold), Aspergillus saitoi (black koji mold), Aspergillus nakazawai (black koji mold), Aspergillus usamii (black koji mold), Aspergillus luchensis (black koji mold), Aspergillus niger (black koji mold), Aspergillus kawachi (Aspergillus Examples of koji fungi that belong to the Aspergillus genus include Aspergillus kawachii (white koji fungus) and Aspergillus oryzae (yellow koji fungus).

(e) Amino Acids In the glycation inhibitor of the present invention, it is preferable to use at least one amino acid (including a salt) selected from L-arginine, L-glutamic acid, L-serine, L-histidine, L-hydroxyproline, L-proline, L-lysine, L-leucine, L-isoleucine and L-tyrosine as another component together with fermented ginger. Examples of the salt include sodium salt and hydrochloride. When these other components are combined with fermented ginger, not only can they provide a synergistic glycation inhibitory effect, but they can also improve the taste of fermented ginger, such as its spiciness and unpleasant taste. They can also improve the unique fermented odor of fermented ginger, making it fragrant and flavorful. Furthermore, they can be made to have a better color and dispersibility than when only fermented ginger is dissolved in water.

(f) Functional additives In the glycation inhibitor of the present invention, it is preferable to use at least one functional additive selected from iron, vitamin B2, vitamin B3, vitamin K, L-tartaric acid, shellac, carrageenan, guar gum, xanthan gum, and sodium bicarbonate as other components together with fermented ginger. The iron as the functional additive of the present invention includes the form of a compound containing these metals. When these other components are combined with fermented ginger, not only can a synergistic glycation inhibition effect be obtained, but also the taste of fermented ginger, such as the spiciness and unpleasant taste, can be improved. In addition, the unique fermented odor of fermented ginger can be improved, and the fermented ginger can be made fragrant and flavorful. Furthermore, the color and dispersibility can be improved compared to when only fermented ginger is dissolved in water.

(Form of Use)
The glycation inhibitor of the present invention has an improved glycation inhibitory effect compared to those containing only fermented ginger or only other ingredients. It is sufficient that the product can be distinguished from other products in terms of its use for inhibiting glycation.

Specific examples of applications of the glycation inhibitor of the present invention include so-called health foods, such as pharmaceuticals (including quasi-drugs), cosmetics, foods for specified health uses, foods with nutrient function claims, and functional foods that have been approved by a designated organization for their efficacy, such as functional foods.

The glycation inhibitor of the present invention can be used for external or oral administration. There are no particular limitations on the external preparation, so long as it is applied to the skin, scalp, etc., and the form of the external preparation can be, for example, an ointment, cream, gel, lotion, emulsion, pack, poultice, or other external preparation for the skin, or an injection.

When the glycation inhibitor of the present invention is used as an oral preparation, its form may be, for example, a tablet, capsule, powder, granule, liquid, granular, bar, plate, block, solid, pill, paste, cream, caplet, gel, chewable, or stick. Among these, the tablet, capsule, powder, granule, or liquid forms are particularly preferred because they are easy to ingest and have a glycation inhibitory effect. Specific examples include supplements, food additives, packaged beverages filled in PET bottles, cans, bottles, etc., and instant powder (granule) beverages that are dissolved in water (hot water), milk, fruit juice, green juice, etc. and consumed. These are preferred because they are easy to eat and drink during meals and can increase palatability.

The amount of fermented ginger and other ingredients in the glycation inhibitor of the present invention may be appropriately determined within the range in which the effect is exhibited, and the active ingredients may include fermented ginger and at least one ingredient selected from the group consisting of (a) to (f).

In general, when the glycation inhibitor of the present invention is a pharmaceutical or supplement (tablet, capsule), the fermented ginger and other ingredients are preferably contained in an amount of 0.01 to 100% by mass, more preferably 0.1 to 85% by mass, and even more preferably 0.5 to 70% by mass, of the total mass calculated on a dry mass basis.

When the glycation inhibitor of the present invention is a packaged beverage (liquid preparation), the fermented ginger and other ingredients are preferably contained in an amount of 0.01 to 10% by mass, more preferably 0.03 to 6% by mass, and even more preferably 0.05 to 4% by mass, of the total amount calculated on a dry mass basis.

When the glycation inhibitor of the present invention is an instant powdered beverage (powder) or an instant granular beverage (granule), the fermented ginger and other ingredients are preferably contained in an amount of 1 to 100% by mass, more preferably 5 to 90% by mass, and even more preferably 10 to 80% by mass, of the total amount calculated on a dry weight basis.

In order to more effectively exert the effects of the present invention, the fermented ginger and other components are preferably contained in an amount of 80% by mass or more of the entire glycation inhibitor of the present invention (excluding water) in terms of dry mass, more preferably 90% by mass or more, even more preferably 95% by mass or more, and particularly preferably 100% by mass. Furthermore, when the glycation inhibitor of the present invention contains any of the components (a) to (f), it is preferable that the components contained therein are composed only of the fermented ginger and other components of the present invention. In other words, when the glycation inhibitor of the present invention contains, for example, component (a) (beverage plant material), it is preferable that it is composed so as not to contain beverage plant materials other than pu-erh, jasmine, rooibos, lemongrass, lavender, black tea, and soy milk.

There is no particular limit to the amount of intake of the glycation inhibitor of the present invention, but from the viewpoint of more significantly exerting the effects of the present invention, it is preferable to ingest fermented ginger and other ingredients so that the daily intake is 50 mg/day or more, more preferably 100 mg/day or more, and even more preferably 200 mg/day or more. The upper limit is not particularly limited, but is, for example, 8 g/day, preferably 4 g/day. The glycation inhibitor of the present invention can be stored as a daily dose in one container or divided into multiple containers, for example, 2 to 3, so that the daily intake is the above-mentioned amount.

The blending mass ratio of fermented ginger to other ingredients is preferably in the range of 0.5:1 to 70:1, more preferably in the range of 0.75:1 to 60:1, even more preferably in the range of 1:1 to 60:1, and particularly preferably in the range of 1:1 to 50:1, in terms of dry mass. By having the blending ratio of fermented ginger to other ingredients in the above range, the effects of the present invention can be more effectively exhibited.

The glycation inhibitor of the present invention can be produced by known formulation methods by adding, as necessary, additives acceptable for oral use and ingredients other than fermented ginger and other ingredients.

In addition, the glycation inhibitor of the present invention may be a glycation inhibitor food containing fermented ginger and other ingredients, or a glycation inhibitor food obtained by adding fermented ginger and other ingredients to a food, such as a food in which the content of the fermented ginger and other ingredients of the present invention is increased compared to normal foods (including natural foods), or a food in which fermented ginger and other ingredients of the present invention have been added to a food that does not normally contain the fermented ginger and other ingredients. The fermented ginger and other ingredients may be added separately or simultaneously, or may be added together with ingredients other than the fermented ginger and other ingredients.

One of the uses of the glycation inhibitor of the present invention is to add it to food. Examples of foods include beverages such as carbonated drinks, nutritional drinks, fruit drinks, lactic acid drinks, smoothies, and green juice; frozen desserts such as ice cream, ice sherbet, and shaved ice; noodles such as soba, udon, harusame, Chinese noodles, and instant noodles; sweets such as candy, candy, gum, chocolate, tablet sweets, snacks, biscuits, jellies, jams, creams, baked goods, and bread; and seafood and livestock products such as kamaboko, ham, and sausages. Examples include processed foods; dairy products such as processed milk, fermented milk, and yogurt; fats and oils such as salad oil, tempura oil, margarine, mayonnaise, shortening, whipped cream, and dressings, and processed foods made from them; seasonings such as sauces and soy sauce; retort pouch foods such as curry, stew, oyakodon, porridge, porridge, Chinese rice bowl, katsudon, tempura bowl, beef bowl, hayashi rice, omelet rice, oden, mapo dolphin, gyoza, shumai, hamburger steak, meatballs, various sauces, and various soups.

The glycation inhibitor of the present invention can also be used as a stabilizer for products such as pharmaceuticals, cosmetics, and health foods. The anti-glycation agent of the present invention can improve the stability of a product by, for example, inhibiting the glycation reaction of ingredients in the product.

The present invention will be explained below based on examples.

[Example 1]
(Method for producing fermented ginger 1)
3.5 kg of fresh ginger, which had been washed and cut into about four pieces, was added to a koji liquid prepared by adding 2 L of water to 100 g of rice koji (white rice fermented with commercially available white koji), and soaked for 10 minutes. After soaking, the ginger was removed from the koji liquid and fermented at 40°C to 50°C for 14 days. After fermentation, the ginger was sterilized in an autoclave at 120°C for 20 minutes, and then aged at 75°C for 14 days. The aged ginger was then dried and crushed to obtain fermented ginger 1 of the present invention.

(Component Analysis)
The contents of gingerols and shogaols in fresh ginger and fermented ginger 1 were measured. Fresh ginger and fermented ginger 1 were each extracted with an extraction solvent of acetonitrile/water = 20/80, and the contents of gingerols and shogaols in the extract were measured by liquid chromatography. For the measurement, a Hitachi High-Tech LaChromUltra II C18 column was used, and a DAD (measurement wavelength 280 nm) 10 mm flow cell was used as the detector. The mobile phase used was ultrapure water for phase A and acetonitrile for phase B, and the measurement was performed at a flow rate of 0.7 mL/min and a column temperature of 40°C.
As a result, the contents of gingerols and shogaols in fresh ginger were 56 mg/100 g gingerols and 1 mg/100 g shogaols, while the contents of gingerols and shogaols in fermented ginger 1 were 51 mg/100 g gingerols and 78 mg/100 g shogaols.

A glycation inhibition confirmation test was conducted using fermented ginger 1 and other ingredients. For fermented ginger 1, a solution sonicated in 20 volumes of 60% ethanol for approximately 1 hour was centrifuged, and the resulting supernatant was concentrated in an evaporator and dried to obtain a dry powder. In addition, aminoguanidine (aminoguanidine hydrochloride, Cayman Chemical Co.), a representative glycation inhibitor, was prepared as a positive control.

[Glycation inhibition confirmation test]
(Preparation of sample solution)
Phosphate buffer powder (1/15 mol/l, pH 7.2) (Wako Pure Chemical Industries, Ltd.) was dissolved in distilled water to prepare 67 mM phosphate buffer (hereinafter, abbreviated as 67 mM PB). D(+) glucose (Nacalai Tesque, Inc.) was dissolved in 67 mM PB to prepare a 200 mg/mL glucose solution, and albumin (bovine serum-derived corn fraction V, pH 7.0, for biochemistry) (Wako Pure Chemical Industries, Ltd.) (hereinafter, abbreviated as BSA) was dissolved in 67 mM PB to prepare 40 mg/mL BSA.

(Measurement method)
A test substance solution was prepared by dissolving a predetermined amount of each test substance in 67 mM PB, and the test substance solution, glucose solution, 67 mM PB BSA solution, and PB were mixed in the ratios shown in Table 1 to prepare a test solution and a control. For fermented ginger 1, vitamin K, and shellac, the test substance was dissolved in DMSO and serially diluted to a predetermined concentration so that the DMSO concentration was 8%, and the final DMSO concentration was 1%. The final concentration of fermented ginger 1 was 1.0 mg/mL in all test groups. For test substances other than fermented ginger 1, vitamin K, and shellac, the test substance was dissolved in 67 mM PB, vortexed for 1 hour, and centrifuged at room temperature at 10,000 g for 5 minutes, and the supernatant was collected and serially diluted with 67 mM PB.
The test solution or control was incubated at 60°C for 48 hours, and the fluorescence intensity at 440 nm when the test solution after incubation was excited at 370 nm was measured using a spectrofluorophotometer. The inhibition rate (%) of the formation of glycated end products (AGEs) was calculated using the following formula.

The AGEs production inhibition rate of each test substance was calculated using the following formula.
AGEs production inhibition rate (%)
= (1 - [(Sample test－Sample blank)/ (Control test－Control blank) ])×100
(Wherein, Sample test: Fluorescence intensity of the test solution (test)
Sample blank: Fluorescence intensity of the test solution (blank)
Control test: Fluorescence intensity of the control (test)
Control blank: Fluorescence intensity of control (blank)

The results are shown in Tables 2 to 7. Values other than the AGEs production inhibition rate for each test group indicate the test concentration of Fermented Ginger 1 or other ingredients, all in mg/mL units. The results for each test group show the relative inhibition rate when the AGEs production inhibition rate for the group to which Fermented Ginger 1 was added alone is set at 100.

The Pu-erh (leaves and stems), Jasmine (flowers), Rooibos (leaves and branches), Lemongrass (leaves) and Lavender (flowers) listed in Table 2 were obtained by crushing commercially available raw materials 7 times for 20 seconds using a Bead Shocker (rotation speed: 2,300 rpm). Commercially available tea bags were used for black tea.

For the Terminalia listed in Table 3, dried powder of the water extract of Terminalia bellirica fruit was used, for wolfberry (fruit), yuzu (skin containing the seeds after squeezing juice), white kidney bean (seed) and Szechuan pepper (fruit), commercially available dried and crushed powders were used, and for red ginseng, commercially available dried powder of ethanol extract of rhizome was used.

The potato extract listed in Table 4 was "Potain" manufactured by Toyo Shinyaku Co., Ltd., the pine bark extract was "Flavangenol" manufactured by Toyo Shinyaku Co., Ltd., and the kudzu flower processed product was "Kudzu Flower Extract" manufactured by Toyo Shinyaku Co., Ltd. All other ingredients listed in Table 4 other than the potato extract and pine bark extract were commercially available products.

The red koji listed in Table 5 is a dried powder of koji made by fermenting commercially available red koji mold with grains (rice, soybeans, etc.), while the multi-grain koji is a dried powder of koji made by fermenting commercially available grain koji (barley, foxtail millet, barnyard millet, millet, sorghum, purple black rice, rice flour) with koji mold.

All other ingredients listed in Table 6 were commercially available.

All other ingredients listed in Table 7 are commercially available. Iron was used in the form of ferric chloride.

As shown in Tables 2 to 7, by combining fermented ginger 1 produced by the long-term manufacturing method with other specific components of the present invention, the AGEs production inhibition rate increased synergistically. Therefore, the glycation inhibitor of the present invention can be used as an inhibitor of the production of glycation products.

(Comparative Examples 44 to 48)
Using the same method as in Example 1, a glycation inhibition confirmation test was conducted by combining Fermented Ginger 1 with the other ingredients listed below. As a result, no synergistic effect of inhibiting AGEs production was confirmed for the beverage plant material Tieguanyin (Comparative Example 44), the spice Artemisia vulgaris (Comparative Example 45), the plant-derived ingredient β-carotene (Comparative Example 46), the amino acid L-tyrosine (Comparative Example 47), and the functional additive sodium bicarbonate (sodium bicarbonate, Comparative Example 48).

[Example 2]
(Method for producing fermented ginger 2)
A black koji mold A. awamori was added to a GE medium (liquid medium) containing glucose and yeast extract, and cultured in a liquid culture tank at 28 ° C. for 2 days. Thereafter, the cultured medium was diluted with GE medium so that the concentration was 3.8%, and dried ginger powder was added to a concentration of 1%. The medium to which the dried ginger powder was added was cultured in a liquid culture tank at 28 ° C. for 6 days, and the dried ginger powder was fermented (fermentation process). After fermentation, the same dried ginger powder used in the fermentation process was added to a concentration of 3% (addition process). Immediately after the addition, heat treatment was performed at 115 to 120 ° C. under pressurized conditions for 2 hours (heating process). Then, it was dried by freeze-drying (drying process) to obtain fermented ginger 2 of the present invention.

(Component Analysis)
The contents of gingerols and shogaols in fresh ginger, dried ginger powder, and fermented ginger 2 were measured. The measurements were carried out in the same manner as in Example 1.
As a result, the contents of gingerols and shogaols in fresh ginger were 48.3 mg/100 g gingerols and 1.7 mg/100 g shogaols, the contents of gingerols and shogaols in dry ginger powder were 720 mg/100 g gingerols and 230 mg/100 g shogaols, and the contents of gingerols and shogaols in fermented ginger 2 were 290 mg/100 g gingerols and 420 mg/100 g shogaols.

A glycation inhibition confirmation test was conducted using the fermented ginger 2 and other ingredients obtained above. For fermented ginger 2, a solution sonicated in 20 volumes of 60% ethanol for approximately 1 hour was centrifuged, and the resulting supernatant was concentrated in an evaporator and dried to obtain a dry powder. In addition, aminoguanidine (aminoguanidine hydrochloride, Cayman Chemical Co.), a representative glycation inhibitor, was prepared as a positive control.

[Glycation inhibition confirmation test]
The tests were carried out in the same manner as in Example 1, except that all test concentrations of Fermented Ginger 2 were 0.500 mg/mL.

The results are shown in Tables 8 to 13. Values other than the AGE formation inhibition rate for each test group indicate the test concentration of fermented ginger 2 or other ingredients, all in mg/mL units. The results of the AGE formation inhibition test are shown as a relative inhibition rate, with the inhibition rate for the group to which fermented ginger 2 was added alone set at 100.

Jasmine (flowers), rooibos (leaves and branches), lemongrass (leaves) and lavender (flowers) listed in Table 8 were obtained by crushing commercially available raw materials 7 times for 20 seconds using a bead shocker (rotation speed: 2,300 rpm). Commercially available soy milk powder was used.

For Terminalia listed in Table 9, dried powder of the water extract of the fruit of Terminalia bellirica was used, and for mugwort, dried powder of the leaves was used. For red ginger or red ginseng, commercially available extract powder of the rhizome was used. For cinnamon, commercially available dried powder was used. For yuzu, commercially available dried powder of the skin including the seeds after squeezing the juice was used.

The pine bark extract listed in Table 10 was "Flavonol" manufactured by Toyo Shinyaku Co., Ltd., and all other ingredients other than the pine bark extract were commercially available.

The green chili fermented product listed in Table 11 was "Green Chili Fermented Extract" manufactured by Toyo Shinyaku. For multigrain koji, dried powder of koji made by fermenting commercially available grain koji (barley, foxtail millet, barnyard millet, millet, hawkweed, purple black rice, rice flour) with koji mold was used. For red koji, dried powder of koji made by fermenting commercially available red koji mold and grains (rice, soybeans, etc.) was used.

All other ingredients listed in Table 12 were commercially available.

All other ingredients listed in Table 13 are commercially available. Iron was used in the form of ferric chloride.

As shown in Tables 8 to 13, by combining fermented ginger 2 produced by the short-time production method with other specific components of the present invention, the AGEs production inhibition rate increased synergistically. Therefore, the glycation inhibitor of the present invention can be used as an inhibitor of the production of glycation products.

(Comparative Examples 85 to 89)
Using the same method as in Example 2, a glycation inhibition confirmation test was conducted by combining fermented ginger 2 produced by the short-time production method with the other ingredients listed below. As a result, no synergistic effect of inhibiting AGEs production was confirmed for the beverage plant material Tieguanyin (Comparative Example 85), the spice pomegranate flower (Comparative Example 86), the plant-derived ingredient β-carotene (Comparative Example 87), the amino acid L-leucine (Comparative Example 88), and the functional additive vitamin K (Comparative Example 89).

(Formulation Example 1: Lotion)
The glycation inhibiting composition of the present invention was prepared in the form of a lotion by mixing 0.01 parts by mass of fermented ginger 1 extract, 0.01 parts by mass of pine bark extract, 10 parts by mass of glycerin, 3 parts by mass of diglycerin, 12 parts by mass of 1,3-butylene glycol, 3 parts by mass of pentylene glycol, 0.1 parts by mass of sodium hyaluronate, 0.01 parts by mass of citric acid, 0.02 parts by mass of sodium citrate, 0.1 parts by mass of xanthan gum, 0.15 parts by mass of methylparaben, 0.2 parts by mass of carbomer, 0.03 parts by mass of sodium hydroxide, and the remainder, taking the total as 100 parts by mass. This lotion not only provided a synergistic glycation inhibiting effect, but also improved the unique fermented odor of fermented ginger 1, and was fragrant and preferable.

(Formulation example 2: Shampoo)
The glycation inhibiting composition of the present invention was prepared in the form of a shampoo by mixing 0.01 part by mass of fermented ginger 1 extract, 0.02 part by mass of aloe extract, 7.5 parts by mass of sodium laureth sulfate, 4.2 parts by mass of cocamidopropyl betaine, 3 parts by mass of cocamide DEA, 0.1 part by mass of 1,3-butylene glycol, 0.225 parts by mass of polyquaternium-10, 0.15 parts by mass of citric acid, 0.05 parts by mass of sodium citrate, 0.9 parts by mass of phenoxyethanol, and the remainder, taking the total as 100 parts by mass. This shampoo not only provided a synergistic glycation inhibiting effect, but also improved the unique fermented odor of fermented ginger 1, and was fragrant and preferable.

(Formulation Example 3: Soap)
The glycation inhibiting composition of the present invention was prepared in the form of a soap by mixing and solidifying 0.5 parts by mass of pulverized fermented ginger 1, 2 parts by mass of glycerin, 1 part by mass of olive oil, 0.1 part by mass of tetrasodium EDTA, 0.2 parts by mass of tetrasodium etidronate, and the remainder of the soap base, with the total amount being 100 parts by mass. This soap not only provided a synergistic glycation inhibiting effect, but also improved the unique fermented odor of fermented ginger 1, and was fragrant and favorable.

(Formulation Example 4: Milk Lotion)
The glycation inhibiting composition of the present invention was prepared in the form of an emulsion by mixing 0.1 parts by mass of fermented ginger 1 extract, 0.1 parts by mass of thiamine hydrochloride, 3 parts by mass of sucrose fatty acid ester, 12 parts by mass of glycerin, 6 parts by mass of squalane, 24 parts by mass of dimethyl silicone oil, 1 part by mass of polypropylene glycol, 0.06 parts by mass of thickener, 0.2 parts by mass of phenoxyethanol, 5 parts by mass of ethanol, 0.01 parts by mass of sodium hydroxide, and the remainder of purified water, assuming a total of 100 parts by mass. This emulsion not only provided a synergistic glycation inhibiting effect, but also improved the unique fermented odor of fermented ginger 1, and was fragrant and preferable.

(Formulation Example 5: Cosmetic cream)
Based on a total of 100 parts by weight, fermented ginger 1 extract 0.1 parts by weight, rosemary extract 0.1 parts by weight, squalane 15.0 parts by weight, octyldodecyl myristate 4.0 parts by weight, hydrogenated soybean phospholipid 0.2 parts by weight, butyl alcohol 2.4 parts by weight, hardened oil 1.5 parts by weight, stearic acid 1.5 parts by weight, lipophilic monostearate glycerin 1.5 parts by weight, polyglyceryl monostearate 0.5 parts by weight, behenyl alcohol 0.8 parts by weight, polyglyceryl monomyristate 0.7 parts by weight, white beeswax 0.3 parts by weight, d-δ-tocopherol 0.1 parts by weight, methylparaben 0.3 parts by weight, C10-30 alkyl modified carboxyvinyl polymer 0.2 parts by weight, carboxyvinyl polymer 0.1 parts by weight, 1,3-butanediol 18.0 parts by weight, sodium hydroxide The glycation inhibiting composition of the present invention was prepared in the form of a cosmetic cream by mixing 0.1 parts by mass of the fermented ginger 1 and the remainder purified water. This cosmetic cream not only provided a synergistic glycation inhibiting effect, but also improved the unique fermented odor of fermented ginger 1, and was fragrant and favorable.

(Formulation Example 6: Pack Agent)
The saccharification inhibiting composition of the present invention was prepared in the form of a pack by mixing 0.1 parts by weight of fermented ginger 1 extract, 0.01 parts by weight of soybean extract, 20.0 parts by weight of polyvinyl alcohol, 5.0 parts by weight of glycerin, 20.0 parts by weight of ethanol, 6.0 parts by weight of kaolin, 0.2 parts by weight of preservative, 0.1 parts by weight of fragrance, and the remaining part of purified water, with the total weight being 100 parts by weight. This pack not only provided a synergistic saccharification inhibiting effect, but also improved the unique fermentation odor of fermented ginger 1, and was fragrant and favorable.

(Formulation Example 7: Tablets)
The glycation inhibiting composition of the present invention was prepared in the form of a tablet by mixing and tableting 10 parts by weight of fermented ginger 1 powder, 8 parts by weight of quince powder, 5 parts by weight of vitamin B1, 20 parts by weight of crystalline cellulose, 50 parts by weight of lactose, 4 parts by weight of magnesium stearate, and the remaining part of cornstarch, with the total weight being 100 parts by weight. This tablet not only provided a synergistic glycation inhibiting effect, but also improved the taste of fermented ginger 1, such as the spiciness and unpleasant taste. In addition, the unique fermented odor of fermented ginger 1 was improved, and the fragrance and flavor were favorable.

(Formulation Example 8: Granules)
The glycation inhibiting composition of the present invention was prepared in the form of granules by mixing and granulating 10 parts by mass of fermented ginger 1 powder, 15 parts by mass of apple powder, 10 parts by mass of lactose, 1 part by mass of calcium stearate, and the remaining part of crystalline cellulose, with the total amount being 100 parts by mass. This granule not only provided a synergistic glycation inhibiting effect, but also improved the taste of fermented ginger 1, such as the spiciness and unpleasant taste. In addition, the unique fermented odor of fermented ginger 1 was improved, and the composition had a rich fragrance and a pleasant flavor.

(Formulation Example 9: Capsules)
The glycation inhibiting composition of the present invention was prepared in the form of a capsule by mixing 10 parts by weight of fermented ginger 1 extract, 20 parts by weight of ginger extract, 8 parts by weight of lecithin, and the remaining part of olive oil, with the total weight being 100 parts by weight, and encapsulating the mixture in a capsule shell as the content liquid. This capsule not only provided a synergistic glycation inhibiting effect, but also improved the taste of the content fermented ginger 1, such as the spiciness and unpleasant taste. In addition, the unique fermented odor of the content fermented ginger 1 was improved, and the fragrance and flavor were favorable.

(Formulation Example 10: Liquid)
The glycation inhibiting composition of the present invention was prepared in the form of a liquid by mixing 0.84 parts by mass of fermented ginger 1 extract powder, 1 part by mass of vitamin B12, 10 parts by mass of fructose glucose liquid sugar, 1 part by mass of citric acid, 0.02 parts by mass of sodium benzoate, 2 parts by mass of flavor preparation, 0.05 parts by mass of sucralose, 0.03 parts by mass of acesulfame potassium, and the remainder, with the total amount being 100 parts by mass. This liquid not only provided a synergistic glycation inhibiting effect, but also improved the taste of fermented ginger 1, such as the spiciness and unpleasant taste. In addition, the unique fermented odor of fermented ginger 1 was improved, and the fragrance and flavor were favorable.

(Formulation Example 11: Lotion)
The glycation inhibiting composition of the present invention was prepared in the form of a lotion by mixing 0.01 parts by mass of fermented ginger 2 extract, 0.01 parts by mass of ginger extract, 10 parts by mass of glycerin, 3 parts by mass of diglycerin, 12 parts by mass of 1,3-butylene glycol, 3 parts by mass of pentylene glycol, 0.1 parts by mass of sodium hyaluronate, 0.01 parts by mass of citric acid, 0.02 parts by mass of sodium citrate, 0.1 parts by mass of xanthan gum, 0.15 parts by mass of methylparaben, 0.2 parts by mass of carbomer, 0.03 parts by mass of sodium hydroxide, and the remainder of the mixture, with the total amount being 100 parts by mass. This lotion not only provided a synergistic glycation inhibiting effect, but also improved the unique fermented odor of fermented ginger 2, and was fragrant and preferable.

(Formulation Example 12: Shampoo)
The glycation inhibiting composition of the present invention was prepared in the form of a shampoo by mixing 0.01 part by mass of fermented ginger 2 extract, 0.02 part by mass of aloe extract, 7.5 parts by mass of sodium laureth sulfate, 4.2 parts by mass of cocamidopropyl betaine, 3 parts by mass of cocamide DEA, 0.1 part by mass of 1,3-butylene glycol, 0.225 parts by mass of polyquaternium-10, 0.15 parts by mass of citric acid, 0.05 parts by mass of sodium citrate, 0.9 parts by mass of phenoxyethanol, and the remainder, taking the total as 100 parts by mass. This shampoo not only provided a synergistic glycation inhibiting effect, but also improved the unique fermented odor of fermented ginger 2, and was fragrant and preferable.

(Formulation Example 13: Soap)
The glycation inhibiting composition of the present invention was prepared in the form of a soap by mixing and solidifying 0.5 parts by mass of pulverized fermented ginger 2, 2 parts by mass of glycerin, 1 part by mass of olive oil, 0.1 part by mass of tetrasodium EDTA, 0.2 parts by mass of tetrasodium etidronate, and the remainder of the soap base, with the total amount being 100 parts by mass. This soap not only provided a synergistic glycation inhibiting effect, but also improved the unique fermented odor of fermented ginger 2, and was fragrant and favorable.

(Formulation example 14: Emulsion)
Based on a total of 100 parts by weight, fermented ginger 2 extract 0.1 parts by weight, thiamine hydrochloride 0.1 parts by weight, sucrose fatty acid ester 3 parts by weight, glycerin 12 parts by weight, squalane 6 parts by weight, dimethyl silicone oil 24 parts by weight parts by weight, 1 part by weight of polypropylene glycol, 0.06 parts by weight of a thickener, 0.2 parts by weight of phenoxyethanol, 5 parts by weight of ethanol, 0.01 parts by weight of sodium hydroxide, and the remainder of purified water were mixed together to form an emulsion. A glycation-inhibiting composition of the present invention was prepared. This emulsion not only provided a synergistic glycation-inhibiting effect, but also improved the distinctive fermented odor of fermented ginger 2, and was fragrant and favorable.

(Formulation Example 15: Cosmetic cream)
Based on a total of 100 parts by weight, fermented ginger 2 extract 0.1 parts by weight, rosemary extract 0.1 parts by weight, squalane 15.0 parts by weight, octyldodecyl myristate 4.0 parts by weight, hydrogenated soybean phospholipid 0.2 parts by weight, butyl alcohol 2.4 parts by weight, hardened oil 1.5 parts by weight, stearic acid 1.5 parts by weight, lipophilic monostearate glycerin 1.5 parts by weight, polyglyceryl monostearate 0.5 parts by weight, behenyl alcohol 0.8 parts by weight, polyglyceryl monomyristate 0.7 parts by weight, white beeswax 0.3 parts by weight, d-δ-tocopherol 0.1 parts by weight, methylparaben 0.3 parts by weight, C10-30 alkyl modified carboxyvinyl polymer 0.2 parts by weight, carboxyvinyl polymer 0.1 parts by weight, 1,3-butanediol 18.0 parts by weight, sodium hydroxide The glycation inhibiting composition of the present invention was prepared in the form of a cosmetic cream by mixing 0.1 parts by mass of the fermented ginger 2 and the remainder purified water. This cosmetic cream not only provided a synergistic glycation inhibiting effect, but also improved the unique fermented odor of fermented ginger 2, and was fragrant and favorable.

(Formulation Example 16: Pack Agent)
The saccharification inhibiting composition of the present invention was prepared in the form of a pack by mixing 0.1 parts by weight of fermented ginger 2 extract, 0.01 parts by weight of soybean extract, 20.0 parts by weight of polyvinyl alcohol, 5.0 parts by weight of glycerin, 20.0 parts by weight of ethanol, 6.0 parts by weight of kaolin, 0.2 parts by weight of preservative, 0.1 parts by weight of fragrance, and the remaining part of purified water, with the total weight being 100 parts by weight. This pack not only provided a synergistic saccharification inhibiting effect, but also improved the unique fermentation odor of fermented ginger 2, and was fragrant and favorable.

(Formulation Example 17: Tablets)
The glycation inhibiting composition of the present invention was prepared in the form of a tablet by mixing and tableting 10 parts by mass of fermented ginger 2 powder, 8 parts by mass of quince powder, 5 parts by mass of vitamin B1, 20 parts by mass of crystalline cellulose, 50 parts by mass of lactose, 4 parts by mass of magnesium stearate, and the remainder of cornstarch, with the total amount being 100 parts by mass. This tablet not only provided a synergistic glycation inhibiting effect, but also improved the taste of fermented ginger 2, such as the spiciness and unpleasant taste. In addition, the unique fermented odor of fermented ginger 2 was improved, and the fragrance and flavor were favorable.

(Formulation Example 18: Granules)
The glycation inhibiting composition of the present invention was prepared in the form of granules by mixing and granulating 10 parts by mass of fermented ginger 2 powder, 15 parts by mass of apple powder, 10 parts by mass of lactose, 1 part by mass of calcium stearate, and the remaining part of crystalline cellulose, with the total amount being 100 parts by mass. This granule not only provided a synergistic glycation inhibiting effect, but also improved the taste of fermented ginger 2, such as the spiciness and unpleasant taste. In addition, the unique fermented odor of fermented ginger 2 was improved, and the fragrance and flavor were also favorable.

Formulation Example 19: Capsules
The glycation inhibiting composition of the present invention was prepared in the form of a capsule by mixing 10 parts by weight of fermented ginger 2 extract, 20 parts by weight of ginger extract, 8 parts by weight of lecithin, and the remaining part of olive oil, with the total weight being 100 parts by weight, and encapsulating the mixture in a capsule shell as the content liquid. This capsule not only provided a synergistic glycation inhibiting effect, but also improved the taste of the content fermented ginger 2, such as the spiciness and unpleasant taste. In addition, the unique fermented odor of the content fermented ginger 2 was improved, and the fragrance and flavor were favorable.

(Formulation Example 20: Liquid)
The glycation inhibiting composition of the present invention was prepared in the form of a liquid by mixing 0.84 parts by mass of fermented ginger 2 extract powder, 1 part by mass of vitamin B12, 10 parts by mass of fructose glucose liquid sugar, 1 part by mass of citric acid, 0.02 parts by mass of sodium benzoate, 2 parts by mass of flavor preparation, 0.05 parts by mass of sucralose, 0.03 parts by mass of acesulfame potassium, and the remainder, with the total amount being 100 parts by mass. This liquid not only provided a synergistic glycation inhibiting effect, but also improved the taste of fermented ginger 2, such as the spiciness and unpleasant taste. In addition, the unique fermented odor of fermented ginger 2 was improved, and the fragrance and flavor were favorable.

Claims (1)

A composition for inhibiting glycation, comprising fermented ginger, which is made by fermenting ginger from the genus Zingiber in the family Zingiberaceae with Aspergillus oryzae, and L-tartaric acid.