JP7744640B2 - Food composition containing water extract of Kurome, its manufacturing method and extraction method - Google Patents

Description

Ecklonia kurome (scientific name: Ecklonia kurome) is a species of brown algae in the genus Ecklonia in the family Lessoniaceae. In Japanese waters, it is found from the central and southern Pacific coast of Honshu to Kyushu, the Seto Inland Sea, and the Japan Coast. Overseas, it has been confirmed to be found in places such as Jeju Island in South Korea. Adults typically measure 20-50 cm.

Kajime and Arame are known as species with similar morphology, but they can be distinguished from Kurome by the fact that Ecklonia has no wrinkles in its leaves, and Arame has a forked stem at the top.

Kurome is a type of alga harvested mainly in winter and is edible. In some areas, such as Saganoseki in Oita Prefecture, it is a local specialty, used as chopped raw kurome, as well as in seasonings (soy sauce, sauces, etc.) and processed foods. Kurome is rich in amino acids and minerals, and is expected to have health benefits.

However, throughout Japan, Kurome seaweed, which is obtained incidentally from the harvest of other seafood, is discarded, and it cannot be said that it is being fully utilized as a food ingredient. In response to this situation, the development of aquaculture techniques is underway due to Kurome's high edible value (Non-Patent Documents 1 and 2).

Tomokazu Nishigaki et al., "Distribution characteristics and seasonal fluctuations of the brown alga Kurome in the western waters of Wakasa Bay," Research Report of the Marine Research Center, Kyoto Prefectural Agriculture, Forestry and Fisheries Technology Center, No. 37, 2015, pp. 1-6 Tomokazu Nishigaki et al., "Growth and Morphology of Cultivated Kurome in the Kamai Area, Kyoto Prefecture," Kyoto Prefectural Oceanic and Fisheries Research Center Research Report, No. 28, 2006, pp. 16-20 Hiroaki Ueno et al., "Trends and Prospects of New Anti-obesity Drugs," Journal of the Japanese Society of Internal Medicine, Vol. 103, No. 3, 2014, pp. 753-759

As mentioned above, Kurome is a seaweed that is often discarded and has not yet been fully utilized in food, etc. Furthermore, there have been almost no detailed studies or research reports on the health benefits of Kurome.

The present invention aims to clarify the health benefits of Kurome and provide a composition that can be used in foods, etc.

In order to solve the above problems, the inventors conducted extensive research and discovered that an aqueous extract of Kurome has significant lipase activity inhibition, leading to the completion of the present invention.

That is, the present invention provides the compositions listed below.
[1]
A composition for inhibiting lipase activity, comprising an effective amount of a water extract of Ecklonia kurome (scientific name: Ecklonia kurome).

[2]
A composition for inhibiting lipid absorption, improving stool lubrication, or regulating the intestines, comprising an effective amount of a water extract of Ecklonia kurome (scientific name: Ecklonia kurome).

[3]
The composition according to [1] or [2], wherein the Ecklonia kuroume is a dried product of Ecklonia kuroume.

[4]
The composition according to any one of [1] to [3], wherein the extracted part of the Ecklonia kurome is a leaf and/or a stem.

[5]
The composition according to any one of [1] to [4], wherein the growth period of the Ecklonia kurome is 1 to 6 years.

[6]
The composition according to any one of [1] to [5], wherein the extraction temperature for obtaining the extract is 50 to 80°C.

[7]
The composition according to any one of [1] to [6], wherein the extraction time for obtaining the extract is 1 to 5 hours.

[8]
The composition according to any one of [1] to [7], which is a pharmaceutical product, a quasi-drug product, a cosmetic product, or a food or drink product.

[9]
The composition according to any one of [1] to [8], wherein the daily intake is 500 mg or more in terms of dry solid content.

The present invention also provides the following production methods.
[10]
The following steps:
(1) A method for producing a water extract or processed product of Ecklonia spp., comprising a step of extracting Ecklonia spp. with hot water at 50 to 80 ° C. for 1 to 5 hours.

[11]
The method according to [10], wherein the water extract or processed product of Ecklonia kuroume has an enhanced lipid absorption inhibitory effect.

The present invention also provides the following processed products from Ecklonia kurome.

[12]
Contains an effective amount of a water extract of Ecklonia kurome (scientific name: Ecklonia kurome),
The extraction temperature for obtaining the extract is 50 to 80°C;
The extraction time for obtaining the extract is 1 to 5 hours.
A processed product from the Ecklonia genus.

The present invention makes it possible to provide a composition containing a water extract of Kurome that can be used in foods and other products, for inhibiting lipase activity, suppressing lipid absorption, improving stool lubrication, or regulating the intestines.

FIG. 1 is a graph showing the results of a lipase activity inhibition test of water extracts (test samples) of Kurome obtained at various temperatures and extraction times in Test Example 2.

[Lipase activity inhibiting composition]
In the present invention, the composition for inhibiting lipase activity contains an effective amount of a water extract of Ecklonia kurome (scientific name: Ecklonia kurome).

Kurome is a species of brown algae belonging to the genus Ecklonia in the family Lessoniaceae. In the present invention, the applicable parts of kurome are not limited as long as the effects of the present invention are achieved. Examples include at least one part selected from the group consisting of the leaf, stem (core), and sprout, with the leaf and/or stem being preferred.

Kurome is widely distributed in Japanese waters, from the central and southern Pacific coast of Honshu to Kyushu, the Seto Inland Sea, and the Japan Coast. It has also been confirmed to be distributed overseas, including in Jeju Island, South Korea. In general, seaweed growth and the amount of nutrients vary depending on factors such as the strength of ocean currents, water temperature, and the height of the seabed. The origin of Kurome is not limited as long as it achieves the effects of the present invention, but examples include Tottori Prefecture, Oita Prefecture, Kumamoto Prefecture, Ehime Prefecture, and Aichi Prefecture. Tottori Prefecture, Oita Prefecture, or Kumamoto Prefecture are preferred, Tottori Prefecture or Oita Prefecture are more preferred, and Tottori Prefecture is particularly preferred. Here, "produced in each prefecture" refers to seaweed harvested in either prefecturally managed waters (port areas, fishing port areas, general sea areas) or coasts (coastal conservation areas, general public coastal areas) managed by the prefecture. Although not limited, in order to achieve the most pronounced effects of the present invention, the harvesting period for Kurome grown in Tottori Prefecture is preferably February to August, and more preferably April to June.

Kurome is a perennial plant, but its growth period is not limited as long as the effects of the present invention are achieved. The growth period of Kurome is, for example, preferably 1 to 6 years, more preferably 1 to 5 years, even more preferably 1 to 4 years, particularly preferably 1 to 3 years, and most preferably 1 to 2 years. Kurome in its first year of growth has a bamboo leaf-like shape, while from the second year onwards, it is possible to distinguish Kurome in its first or second year of growth from the fact that it has pinnate leaf-like portions at the top of the stem.

The water extract of Kurome can be prepared by extracting with water using a conventional method, as long as it achieves the effects of the present invention, and may be in the form of a liquid extract or a dried product thereof.

For example, a water extract of kurome can be prepared by immersing raw, dried, or crushed kurome in water and performing immersion extraction under optimal temperature and time conditions. Although not limited to this, in the Example (Test Example 6) described below, it was confirmed that the use of dried kurome enhances the effects of the present invention. The method for obtaining dried kurome is not particularly limited, and known methods can be used, such as sun-drying or using a known dryer to obtain dried kurome. When sun-drying, conditions vary depending on the weather, season, time of day, etc., and can be adjusted as appropriate. Examples of sun-drying include at least 6 hours, 12 hours, or 24 hours (1 day). When using a dryer, the drying conditions are not particularly limited, but examples include freeze-drying and heat-drying. When heat-drying, the heating temperature is preferably 30 to 50°C, and more preferably 35 to 40°C. When heat drying is performed, the heating time is preferably 1 to 24 hours, more preferably 1 to 10 hours, and even more preferably 1 to 5 hours.

In another embodiment, for example, kurome may be pressed to obtain juice, and the pressed cake separated by pressing may be soaked in water and subjected to soaking extraction under optimal temperature and time conditions to obtain the juice and extract, which may then be mixed together and used as the water extract of kurome.

The temperature conditions for the above-mentioned immersion extraction are not limited as long as the effects of the present invention are achieved, but may be, for example, room temperature or heated. When immersion extraction is performed by heating, the extraction temperature is, for example, preferably 30 to 120°C, more preferably 40 to 110°C, even more preferably 50 to 90°C, even more preferably 50 to 80°C, even more preferably 60 to 80°C, even more preferably 60 to 75°C, even more preferably 65 to 75°C, and most preferably 65 to 70°C (e.g., approximately 70°C).

The time conditions for the above-mentioned immersion extraction are not limited as long as the effects of the present invention are achieved, but the extraction time is, for example, preferably 10 minutes to 24 hours, more preferably 30 minutes to 10 hours, even more preferably 1 hour to 5 hours (e.g., 1 hour to 3 hours), and particularly preferably 2 hours to 4 hours (e.g., 2.5 hours to 3.5 hours, 3 hours).

[Application]
The composition for inhibiting lipase activity of the present invention has at least the effect of inhibiting the activity of a lipid-degrading enzyme (lipase) in a living body. The lipase activity inhibitory effect can be evaluated by the method described in the Examples below.

The lipase activity inhibiting composition of the present invention exerts the effect of inhibiting the activity of lipid-degrading enzymes (lipases) in the body, and can therefore be used for inhibiting lipid absorption, inhibiting visceral fat accumulation, and reducing obesity, as well as for intestinal regulation, improving intestinal bacterial function, and improving the intestinal environment.

Furthermore, because the present invention inhibits lipid breakdown and promotes lipid excretion from the body, it can also be suitably used to increase the amount of lipid in stool, promoting bowel movements and improving the smoothness of stool during defecation. This is evident from reports that pharmaceutical preparations with a lipase activity inhibition mechanism of action are used as anti-obesity drugs by suppressing triglyceride absorption, and that these are associated with increased bowel movements and oily stools (Non-Patent Document 3).

In addition, since the present invention inhibits lipid breakdown and promotes lipid excretion from the body, it can also be used effectively to improve oily skin.

The compositions of the present invention can be prepared and processed into, but are not limited to, pharmaceuticals, quasi-drugs, cosmetics, foods and beverages, feed, or pet food.

For example, when prepared as a food or beverage, it can be used as a food or beverage that displays functional effects such as lipid absorption inhibition, visceral fat accumulation inhibition, obesity reduction, intestinal regulation, improvement of intestinal bacterial activity, improvement of the intestinal environment, and improved stool smoothness, i.e., as a health food, functional food, food for the sick, or food for specified health uses.

Health foods, functional foods, foods for the sick, and foods for specified health uses can be used in various dosage forms, such as solid preparations (tablets, granules, fine granules, powders, capsules, chewable tablets, etc.), liquid preparations (syrups, suspensions), and liquid diets. Food preparations can be manufactured in the same manner as known pharmaceutical preparations, by mixing the active ingredient with a carrier acceptable for use in food, such as a suitable excipient, and then manufacturing the product using conventional means.

For example, tablets can be prepared by mixing a powdered active ingredient with pharmaceutically acceptable carrier ingredients (such as excipients) and compressing the mixture, while confectionery tablets such as candy can be prepared by pouring the mixture into a mold. Tablets may also be sugar-coated or film-coated. Furthermore, tablets may be single-layered or may be layered, such as double-layered.

Granules and other powdered granules can be prepared by various granulation methods (extrusion granulation, milling granulation, dry compaction granulation, fluidized bed granulation, tumbling granulation, high-speed agitation granulation, etc.), and tablets can be prepared by an appropriate combination of the above granulation methods and tableting methods (wet tableting, direct tableting), etc.

Capsules can be prepared by filling capsules (soft or hard capsules) with powdered or granular agents (powder, granules, etc.) or liquid agents using conventional methods.

Liquid formulations can be prepared by dissolving or dispersing each component in an aqueous medium (purified water, purified water containing ethanol, etc.) which serves as a carrier component, filtering or sterilizing the resulting solution as necessary, filling it into a designated container, and sterilizing it.

Soft capsules are preferred by users because they have a smooth surface and are easy to swallow. Common methods for manufacturing soft capsules include the flat plate method, rotary method, and seamless method.

In the rotary method (punching method), a sheet-like capsule shell sandwiches the flowing filling material and forms a capsule shape along the holes in a rotating cylindrical mold. In contrast, in the seamless method (dropping method), the capsule shell composition and contents are simultaneously ejected from multiple concentric nozzles to form a seamless capsule shape.

The base material for the soft capsule shell is not particularly limited, but examples include starch, pullulan, cellulose, polyvinyl alcohol, gelatin, and succinated gelatin, with starch, gelatin, and succinated gelatin being preferred, and gelatin and succinated gelatin being even more preferred. These may be used alone or in combination.

The preferred dosage form of the solid formulation of the present invention is a capsule or tablet, and a soft capsule is more preferred.

The compositions of the present invention can also be manufactured into liquid beverages such as soups, juices, fruit juice drinks, milk, dairy drinks, whey drinks, lactic acid bacteria drinks, tea drinks, alcoholic drinks, coffee drinks, carbonated drinks, soft drinks, water drinks, cocoa drinks, jelly drinks, sports drinks, and diet drinks; semi-solid foods such as pudding and yogurt; noodles, confectioneries, spreads, etc.

Soups include, for example, miso soup, Kurome soup, and Kurome chazuke. Although not limited to, useful components of Kurome can be extracted by soaking Kurome algae (which may be dried algae) in water and heating it for 1 to 5 hours at 50-80°C, making it possible to produce soup ingredients containing this extract. Dried Kurome algae or its crushed form can also be used as a stock in various Japanese dishes, including clear soups. Dried Kurome algae or its crushed form can also be added to soy sauce and used as a seasoning. Heat treatment within the above conditions is expected to elute components effective in inhibiting lipase activity, allowing these components to be efficiently ingested.

The composition of the present invention can also be produced as a simmered dish. A simmered dish is a dish in which kurome is used as one of the ingredients (materials) in water, dashi stock, etc., and seasoned with salt, sake, sugar, mirin, or other seasonings. Examples of simmered dishes include kurome tsukudani, kurome simmered, kurome simmered in soy sauce, kurome ni-komi, kurome ni-ni, kurome ni-shime, kurome ni-tsuke, and ni-mi-sashi. Among these simmered dishes, kurome tsukudani, simmered, simmered in soy sauce, and ni-shime are preferred, with kurome tsukudani and ni-shime being more preferred, from the perspective of performing a long-term heat treatment.

Although not limited to this method, useful components of the kurome algae (which may be dried algae) can be extracted by soaking them in water and heating them with dashi or seasonings for 1 to 5 hours at 50-80°C under the aforementioned conditions, making it possible to produce stews containing this extract. Heat treatment within the above conditions is expected to elute components effective in inhibiting lipase activity, allowing for efficient intake of these components. Note that when simmering or stewing, the dish is sometimes boiled down until all the water (liquid) is gone, but by heating within the above conditions, the components effective in inhibiting lipase activity are first eluted, and then during the boiling down stage and the stage of lowering the temperature after boiling down, these active components permeate the kurome and other ingredients, leading to efficient intake of these components.

The above soups and simmered dishes can also be sold as processed foods for side dishes or ready-to-eat meals. Conventional processed foods using Kurome have been cooked over high heat (e.g., 90-100°C) for a short period of time (e.g., within 10 minutes) in order to shorten cooking time and improve production efficiency. In the present invention, processed products using Kurome of the Ecklonia genus can be prepared with significantly enhanced lipase activity inhibitory effects and health benefits by cooking over low heat and for a long period of time, which are not possible with conventional cooking conditions.

When the composition of the present invention is prepared as a food or beverage, various food additives may be blended. Examples of food additives include antioxidants, colorants, flavorings, seasonings, sweeteners, acidulants, pH adjusters, quality stabilizers, preservatives, etc.

When the composition of the present invention is formulated as a health food, functional food, food for the sick, or food for specified health uses, other fat absorption inhibitors may be added. Examples include, but are not limited to, indigestible dextrin, isomaltodextrin, EPA, DHA, gallic acid, gallic acid derived from Terminalia bellirica, gallic acid derived from the fruit of Scutellaria barbata, globin-derived valine-valine-tyrosine-proline, ellagic acid derived from African mango, inulin, gymnemic acid, etc.

When the composition of the present invention is formulated as a pharmaceutical or quasi-drug, it can be prepared as a formulation containing the water extract of Kurome, which may serve as the active ingredient, and preferably a pharmaceutically acceptable carrier. Pharmaceutically acceptable carriers generally refer to inert, non-toxic, solid or liquid fillers, diluents, or encapsulating materials that do not react with the active ingredient, and include, for example, solvents or dispersion media such as water, ethanol, polyols, suitable mixtures thereof, and vegetable oils.

Medicines and quasi-drugs are administered orally or parenterally, for example, into the oral cavity, digestive tract, or nasal cavity. Oral formulations include solid formulations (tablets, granules, fine granules, powders, capsules, chewable tablets, etc.) and liquid formulations (syrups, suspensions, inhalants). Parenteral formulations include infusions, nasal drops, and injections.

Medicinal products and quasi-drugs may further contain additives commonly used in the pharmaceutical field. Such additives include, for example, excipients, binders, disintegrants, lubricants, antioxidants, colorants, and flavoring agents, and can be used as needed. They can also be coated with known retardants to achieve sustained release for extended action. Pharmaceuticals and quasi-drugs may also contain other additives or drugs, such as antacids and gastric mucosa protectants, as needed.

Medicines and quasi-drugs can be applied in the form of oral compositions, oral compositions, etc. Furthermore, pharmaceuticals and quasi-drugs may be used therapeutically or non-therapeutically.

In addition, when used in the form of pharmaceuticals, quasi-drugs, cosmetics, etc., lipases produced by microorganisms on the skin produce fatty acids from sebum, and the resulting fatty acids activate neutrophils, which then release reactive oxygen species, which can contribute to rough skin. By incorporating a water extract of Kurome in the form of a topical preparation, etc., it is possible to provide a lipase activity inhibitor composition that is effective against rough skin such as acne.

The daily oral intake or administration amount of the water extract of Kurome for adults can be determined appropriately based on the individual's condition, body weight, sex, age, activity of the ingredients, intake or administration route, intake or administration schedule, formulation form, and other factors. The daily oral intake or administration amount of the water extract of Kurome for adults is, for example, preferably 500 mg/day or more, more preferably 800 mg/day or more, even more preferably 1000 mg/day or more, particularly preferably 1500 mg/day or more, and most preferably 2000 mg/day or more, calculated on a dry solids basis.

The daily oral intake or administration amount of the water extract of Kurome for adults is, for example, preferably 45 g/day or less, more preferably 40 g/day or less, even more preferably 35 g/day or less, particularly preferably 30 g/day or less, and most preferably 25 g/day or less.

The daily oral intake or dosage of the water extract of Kurome for adults is, for example, preferably 500 mg to 45 g/day, more preferably 800 mg to 40 g/day, even more preferably 1000 mg to 35 g/day, particularly preferably 1500 mg to 30 g/day, and most preferably 2000 mg to 25 g/day.

The amount of water extract of Kurome can be adjusted to the amount required for the intake or administration described above. The daily oral intake or administration amount for adults can be divided into 1-6 capsules, 1-4 capsules, 1-3 capsules, or 1-2 capsules depending on the dosage form.

The composition of the present invention can be taken or administered once or several times a day, typically 1 to 6 times a day, 1 to 3 times a day, 1 to 2 times a day, or at any desired intervals and for any period of time.

[Method for producing a water extract or processed product of Ecklonia kuroume]
In the present invention, the method for producing a water extract or processed product of Ecklonia kronensis includes the step of (1) extracting Ecklonia kronensis with hot water at 50 to 80°C for 1 to 5 hours.

The above process can be appropriately set in accordance with the temperature conditions, time conditions, etc. described in the lipase activity inhibiting composition.

Next, the present invention will be explained in detail using examples, but the present invention is not limited to the following examples. Furthermore, the amounts of extract shown in the examples are amounts converted to dry solids unless otherwise specified.

Test Example 1: Investigation of extraction conditions for water extract of Kurome
Small pieces of 5g each were prepared from the algae of Ecklonia kurome (scientific name: Ecklonia kurome) (produced in Tottori Prefecture, harvested in April, parts: leaves and stems, growth period: 2-5 years), and aqueous extracts were prepared as test samples at various temperatures and extraction times of 1 hour or 3 hours. Extraction conditions were examined using the extract yield and viscosity as indicators. The results regarding the extract yield are shown in Table 1.

As shown in Table 1, the water extract of Kurome exhibited temperature- and extraction time-dependent results, with the amount of extract increasing as the temperature increased. It was also confirmed that, at each extraction temperature, the amount of extract obtained increased with a longer extraction time.

The results regarding viscosity are shown in Table 2. Viscosity was evaluated as "Poor" if 30 mL of each test sample was filtered through a filter (mesh size: 3 μm, manufactured by ADVANTEC) and it took 15 minutes or more to complete the filtration, and the filter was replaced each time it became clogged, and three or more filters were used.

As shown in Table 2, the water extracts of Kurome at 50°C (1-hour and 3-hour treatments), 60°C (1-hour and 3-hour treatments), and 70°C (1-hour treatment) were viscous, and filtering required time. On the other hand, the water extract of Kurome at temperatures higher than 70°C and 3 hours did not show any obvious viscosity during filtering, and could be prepared relatively easily. From the perspective of extract preparation and convenience as a raw material, it was confirmed that conditions higher than 70°C (3-hour treatment) are desirable.

[Test Example 2: Examination of the lipase activity inhibitory effect depending on extraction conditions]
Lipase activity inhibition tests were conducted using the aqueous extracts (test samples) of Kurome obtained at various extraction temperatures and times. For lipase activity inhibition tests, 4-methylumbelliferone oleate (4-MUO) was used as the substrate. 0.1 ml of the test sample was added to 0.05 ml of 4-MUO solution ( ^10-4 mM), mixed, and then 0.05 ml of a 3 U/mL pancreatic lipase solution was added. The mixture was incubated at 37°C for 20 minutes, after which 0.1 ml of hydrochloric acid was added to terminate the reaction. The fluorescence (excitation wavelength 320 nm, fluorescence wavelength 450 nm) of 4-methylumbelliferone produced by the reaction in a solution obtained by mixing the reaction solution with the citric acid solution was measured using a fluorescence microplate reader. The activity value (IC50) of each test sample was calculated, with the value without the test sample set at 100%. Lower activity values indicate stronger lipase inhibitory effects. The results are shown in Figure 1. In FIG. 1, the dashed line indicates the results for an extraction time of 1 hour, and the solid line indicates the results for an extraction time of 3 hours.

As shown in Figure 1, the aqueous extract of Kurome prepared at 70°C for 3 hours showed the most significant inhibition of lipase activity. Interestingly, the degree of lipase activity inhibition weakened as the temperature was shifted from 70°C to lower or higher temperatures.

Although it is expected that the components present in the viscous solution at a lower temperature would be different from those at a higher temperature, similar results were obtained. This suggests that extraction conditions at 70°C result in a balanced extraction of each Kurome component. Based on the simplicity of the preparation method and the results of the lipase activity inhibition evaluation, it was determined that extraction at 70°C for 3 hours was optimal. Furthermore, extraction at 50°C to 80°C for 1 to 3 hours also showed a higher inhibitory effect compared to other extraction temperatures, confirming that it is appropriate to manage extraction conditions within this range when preparing large quantities of Kurome aqueous extract.

Test Example 3: Examination of the daily dose of the water extract of Kurome by comparing its lipase activity inhibitory effect with that of orlistat
Using orlistat and a water extract of Kurome, a lipase activity inhibition test was carried out in the same manner as in Test Example 2. Orlistat is a component known to have a lipid absorption suppressing effect by inhibiting lipase.

The water extract of Kurome was prepared at 70°C for 3 hours. The comparative results of the lipase activity inhibition test (IC50) for both components are shown in Table 3.

As shown in Table 3, a comparison of IC50 values showed that orlistat had 268.3 times the IC50 value of the aqueous extract of Kurome.

Regarding the effective dose of orlistat, Table II in "J. Zhi et al., Retrospective population-based analysis of the dose-response (fecal fat excretion) relationship of orlistat in normal and obese volunteers. Clin Pharmacol Ther. 1994 Jul;56(1):82-5." shows that the 95% confidence interval for the ED50 is 30.2 to 166.0 (mg/day).

Based on the effective dose of orlistat described in the above paper and the results in Table 3, the effective dose (ED50) of the water extract of Kurome was confirmed to be 8g/day to 45g/day, as shown in Table 4. This range of values is expected to have the same level of effect as the pharmaceutical drug orlistat, so if used as a food product, a daily intake of 500mg or more can be expected to provide appropriate health benefits.

[Test Example 4: Examination of lipase activity depending on collection time]
The Kurome algae collected from the coastal areas of Tottori Prefecture at the end of April 2020 were lightly washed with water and dried for one day in a dryer (manufacturer: ETTAS (AS ONE) model number: OFW-450B) at 37°C. After drying, 0.5 g was weighed out and finely crushed in a food processor. 35 mL of distilled water was added to the crushed Kurome, and the mixture was left to stand in a thermostatic bath at 70°C for 3 hours for extraction. After extraction, the mixture was subjected to suction filtration using a glass filter with a water aspirator to remove seaweed residue from the extract. The extract was then suction filtered using 3 μm and 0.45 μm filters. The filtered extract was frozen in liquid nitrogen and then freeze-dried for 3 days. The activity value (IC50) of each test sample was then calculated using the same method as in Test Example 2.

As shown in Table 5, when kurome harvested at the end of April was used as a raw material, a significant lipase activity inhibitory effect was observed. Although the results are not shown, a lipase activity inhibitory effect was also confirmed when kurome harvested up until March was used as a raw material, but it was found that a greater effect was achieved when kurome harvested at the end of April was used as a raw material.

[Test Example 5: Examination of lipase activity depending on growth period]
Among the kurome collected from the coastal areas of Tottori Prefecture, algae with a growth period of approximately 1 to 2 years were lightly washed with water, then drained and finely pulverized in a food processor. 35 mL of distilled water was added to 5 g of the pulverized kurome, and the mixture was extracted by leaving it to stand in a thermostatic chamber at 70°C for 3 hours. After extraction, the extract was subjected to suction filtration using a glass filter and a water aspirator to remove seaweed residue from the extract. The extract was then suction filtered using 3 μm and 0.45 μm filters. The filtered extract was frozen in liquid nitrogen and then lyophilized for 3 days. The activity value (IC50) of each test sample was then calculated using the same method as in Test Example 2.

As shown in Table 6, when Kurome, which has a growth period of approximately 1 to 2 years, was used as the raw material, a higher lipase activity inhibitory effect was observed.

[Test Example 6: Examination of lipase activity by drying after collection]
Kurome collected from the coastal areas of Tottori Prefecture was lightly washed with water and then sun-dried outdoors for one day. After drying, 0.5 g of dried Kurome was weighed and finely pulverized in a food processor. 35 mL of distilled water was added to the pulverized Kurome, and the mixture was left to stand in a thermostatic chamber at 70°C for 3 hours for extraction. After water extraction, the mixture was subjected to suction filtration using a glass filter and a water aspirator to remove seaweed residue from the extract. The extract was then subjected to suction filtration using 3 μm and 0.45 μm filters. The filtered extract was frozen in liquid nitrogen and then lyophilized for three days. The activity value (IC50) of each test sample was then calculated using the same method as in Test Example 2.

As shown in Table 7, when the kurome was dried before the extraction process and the dried kurome was used as the raw material, a higher lipase activity inhibitory effect was observed.

[Test Example 7: Comparative study of lipase activity with ethanol extract]
To prepare the water extract, Kurome algae collected from the coastal areas of Tottori Prefecture were lightly washed with water and dried for one day in a dryer (manufacturer: ETTAS (AS ONE), model number: OFW-450B) at 37°C. After drying, 0.5 g of dried Kurome was weighed and pulverized in a food processor. 35 mL of distilled water was added to the pulverized Kurome, and the mixture was left to stand in a thermostatic chamber at 70°C for 3 hours for extraction. After extraction, the extract was subjected to suction filtration using a glass filter with a water aspirator to remove seaweed residue from the extract. The extract was then filtered sequentially through 3 μm and 0.45 μm filters. The filtered extract was frozen in liquid nitrogen and then lyophilized for 3 days to prepare a lyophilized powder. The activity value (IC50) of the test sample was then calculated using the same method as in Test Example 2.

To prepare the ethanol extract, Kurome algae collected from the coastal areas of Tottori Prefecture were lightly washed with water to remove moisture and weighed out approximately 5 g. They were then frozen at -30°C and dried for 3 days using a freeze dryer (manufacturer: EYELA, model number: FDU-2110; similar methods apply to other freeze-drying processes). After drying, 0.5 g of dried Kurome was weighed out and pulverized in a food processor. 35 mL of ethanol was added to the pulverized Kurome, and the mixture was left to stand in a thermostatic chamber at 70°C for 3 hours for extraction. Because the amount of test sample obtained by freeze-drying after ethanol extraction was less than that obtained with water extraction, four sets of (0.5 g/35 mL) were prepared. After extraction, the extract was subjected to suction filtration using a glass filter with a water aspirator to remove seaweed residue. The total volume of the extract, including all four sets, was 120 mL. The extract was then concentrated and the organic solvent removed using a rotary evaporator. When the extract was concentrated 6-fold (120 mL → 20 mL), a total of 50-60 mL of distilled water was added in several portions, and the extract was concentrated and the organic solvent removed until the odor of ethanol was no longer noticeable. Finally, the extract was frozen in liquid nitrogen and lyophilized for 3 days to obtain 37.8 mg of lyophilized powder. The activity value (IC50) of the test sample was then calculated using the same method as in Test Example 2.
Since the extraction yield with ethanol is significantly lower than with water, IC50 was calculated based on the weight of dried kurome before extraction with water or ethanol.

As shown in Table 8, when Kurome is used as a raw material, it was found that a water extract is preferable from the viewpoints of extraction yield and lipase activity inhibitory effect.

Claims (8)

A food composition containing a water extract of Ecklonia kurome (scientific name: Ecklonia kurome),
The Ecklonia kuroume is a heat-dried product obtained by heating at a temperature of 30 to 50°C for a heating time of 1 to 24 hours, and/or a sun-dried product obtained by sun-drying for at least 6 hours,
the extraction temperature for obtaining the water extract is 70 to 80 °C;
The food composition, wherein the extraction time for obtaining the water extract is 2 to 4 hours. The food composition according to claim 1 , wherein the extracted part of the Ecklonia kurome is a leaf and/or a stem. The food composition according to claim 1 or 2 , wherein the growth period of the Ecklonia kurome is 1 to 6 years. The food composition according to claim 1, wherein the food for which the food composition is used is a simmered dish . The following steps:
(1) A method for extracting Ecklonia kurome (scientific name: Ecklonia kurome ) which is a heat-dried product obtained by heating at a temperature of 30 to 50°C for a heating time of 1 to 24 hours and/or a sun-dried product obtained by sun-drying for at least 6 hours , with hot water at 70 to 80 °C for 2 to 4 hours.
A method for producing a food composition containing a water extract of Ecklonia kurome. The food in which the food composition is used is a simmered dish.
A method for producing the food composition of claim 5 . A method for extracting a water extract of Ecklonia kurome (scientific name: Ecklonia kurome), comprising:
The following steps:
(1) A process of obtaining a dried product of Ecklonia kurome by heating and drying Ecklonia kurome (scientific name: Ecklonia kurome) at a heating temperature of 30 to 50 ° C. for a heating time of 1 to 24 hours, and/or by sun-drying Ecklonia kurome for a sun-drying time of at least 6 hours;
(2) An extraction method comprising the step of extracting the dried product of Ecklonia kurome with hot water at 70 to 80 °C for 2 to 4 hours. The extraction method according to claim 7, wherein the water extraction is used for boiled dishes .