JP2005278654A - Arthritis-improving food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a food which improves the slow-acting properties of foods having been used for arthritis and the like. <P>SOLUTION: This arthritis-improving food comprises (A) proanthocyanidin and (B) a mucopolysaccharide and/or an amino sugar. Preferably, the proanthocyanidin containing OPC in an amount of ≥20 wt. % is used. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a food for improving arthritis, which contains proanthocyanidins and mucopolysaccharides and / or amino sugars.

As the population ages, the population suffering from arthritis such as knee and elbow pain is increasing, and pharmaceuticals and health foods that relieve such arthritis are on the market. This includes, for example, foods containing mucopolysaccharides such as chondroitin and glucosamine and / or amino sugars alone, and foods combining glucosamine and chondroitin as described in Patent Document 1. Although these effects are widely recognized, they are slow-acting and cannot be experienced in about one month after ingestion of food. Therefore, many people stop taking the food without experiencing these effects.
Japanese Patent No. 2971579

  Therefore, there is a need for foods that can improve the delayed action of foods that have been used for conventional joint pain and the like, that is, can experience the effect of relieving joint pain in a short period of time.

  The present invention provides a food for improving arthritis containing (A) proanthocyanidins and (B) mucopolysaccharides and / or amino sugars. By ingesting this food, you can experience the effect of relieving joint pain in a short period of time.

  In a preferred embodiment, the amino sugar is glucosamine or a derivative thereof or a salt thereof.

  In another preferred embodiment, 20% by weight or more of the (A) proanthocyanidin is composed of OPC (oligomeric proanthocyanidin).

  The present invention also provides a food product comprising a pine bark extract containing oligomeric proanthocyanidins and a mucopolysaccharide and / or amino sugar.

  In a preferred embodiment, the amino sugar is glucosamine or a derivative thereof or a salt thereof.

  In a preferred embodiment, the oligomeric proanthocyanidins are contained in the proanthocyanidins contained in the pine bark extract in an amount of 20% by weight or more.

  According to the present invention, it has been found that by ingesting a food containing (A) proanthocyanidins, (B) mucopolysaccharides and / or amino sugars, joint pain is rapidly reduced. In particular, joint pain can be effectively reduced by using proanthocyanidins containing 20% by weight or more of OPC.

  Hereinafter, the food for improving arthritis of the present invention will be described. The configurations described below are not intended to limit the present invention, and it will be apparent to those skilled in the art that various modifications can be made within the scope of the present invention.

  The arthritis improving food of the present invention contains (A) proanthocyanidins, and (B) mucopolysaccharides and / or amino sugars. Hereinafter, each component will be described.

(A) Proanthocyanidin In the present invention, proanthocyanidin refers to a compound group consisting of a condensation polymer having a degree of polymerization of 2 or more having flavan-3-ol and / or flavan-3,4-diol as a structural unit. Proanthocyanidins are known to have various activities such as antioxidant action.

  In the present specification, among the condensed polymers of proanthocyanidins, a condensed polymer having a polymerization degree of 2 to 4 having flavan-3-ol and / or flavan-3,4-diol as a structural unit is referred to as OPC (oligomeric).・ Oligomeric proanthocyanidin). OPC is a type of polyphenol, a powerful antioxidant produced by plants, and is concentrated in the leaves, bark, fruit peels or seed parts of plants. Specifically, it is contained in grape seeds, pine bark, peanut thin skin, ginkgo, false acacia fruit, cowberry and the like. It is also known that cola nuts in West Africa, Latania roots in Peru, and Japanese green tea contain OPC. OPC is a substance that cannot be produced in the human body.

  As the proanthocyanidins contained in the food of the present invention, food raw materials such as pulverized fruits or seeds such as grapes, blueberries, strawberries and avocados, or extracts thereof can be used. In particular, it is preferable to use an extract of pine bark. Since pine bark is rich in OPC among proanthocyanidins, it is preferably used as a raw material for proanthocyanidins in the present invention.

  Hereinafter, a method for preparing proanthocyanidins will be described by taking an extract of pine bark rich in OPC as an example.

  Pine bark extracts include pinus martima, larch, black pine, red pine, Japanese pine, pine pine, Korean pine, red pine, rhubarb pine, pine pine, pine pine, pine of the Quebec region of Canada An extract of the bark of a plant belonging to is preferably used. Among them, a bark extract of French coastal pine (Pinus Martima) is preferable.

  French coastal pine is a marine pine that grows on the Atlantic coast of southern France. This French coastal pine bark contains proanthocyanidins, organic acids, and other physiologically active ingredients. The main component of the flavonoids, proanthocyanidins, has a strong antioxidant action to remove active oxygen. Are known.

  The pine bark extract is obtained by extracting the pine bark with water or an organic solvent. When water is used, warm water or hot water is used. As an organic solvent used for extraction, an organic solvent that is acceptable for the production of foods or drugs is used. For example, methanol, ethanol, 1-propanol, 2-propanol, 1-butanol, 2-butanol, butane, acetone, hexane , Cyclohexane, propylene glycol, hydrous ethanol, hydrous propylene glycol, ethyl methyl ketone, glycerin, methyl acetate, ethyl acetate, diethyl ether, dichloromethane, edible fats and oils, 1,1,1,2-tetrafluoroethane, and 1,1, 2-trichloroethene is mentioned. These water and organic solvent may be used alone or in combination. In particular, hot water, hydrous ethanol, and hydrous propylene glycol are preferably used.

  A method for extracting proanthocyanidins from pine bark is not particularly limited, and for example, a warm extraction method, a supercritical fluid extraction method, or the like is used.

  The supercritical fluid extraction method is a method in which a target component is extracted using a supercritical fluid that is a fluid that exceeds a critical point (critical temperature, critical pressure) of a gas-liquid substance. As the supercritical fluid, carbon dioxide, ethylene, propane, nitrous oxide (laughing gas) or the like is used, and carbon dioxide is preferably used.

  The supercritical fluid extraction method includes an extraction step of extracting a target component with a supercritical fluid and a separation step of separating the target component and the supercritical fluid. In the separation step, any one of extraction separation by pressure change, extraction separation by temperature change, or extraction separation using an adsorbent / absorbent may be performed.

  Moreover, you may perform supercritical fluid extraction by the entrainer addition method. In this method, 2 to 20 W of ethanol, propanol, n-hexane, acetone, toluene, other aliphatic lower alcohols, aliphatic hydrocarbons, aromatic hydrocarbons, or ketones are added to the supercritical fluid. / V%, and by performing supercritical fluid extraction with the obtained extraction fluid, the solubility of the target extract such as OPC and catechins (described later) in the extraction fluid is dramatically increased, or This is a method for enhancing the selectivity of separation, and a method for efficiently obtaining a pine bark extract.

  Since the supercritical fluid extraction method can be operated at a relatively low temperature, it can be applied to substances that are altered or decomposed at high temperatures; the advantage that the extraction fluid does not remain; and the recycling of the solvent is possible. There is an advantage that the process can be omitted and the process becomes simple.

  Extraction from pine bark may be performed by a liquid carbon dioxide batch method, a liquid carbon dioxide reflux method, a supercritical carbon dioxide reflux method, or the like, in addition to the above method.

  For extraction from pine bark, a plurality of extraction methods may be combined. By combining a plurality of extraction methods, it becomes possible to obtain pine bark extracts having various compositions.

  Specifically, the pine bark extract used in the food of the present invention is prepared by the following method, but this is illustrative and is not limited to this method.

  1 kg of French maritime pine bark is placed in 3 L of a saturated solution of sodium chloride and extracted at 100 ° C. for 30 minutes to obtain an extract (extraction process). Thereafter, the extract is filtered, and the resulting insoluble matter is washed with 500 ml of a saturated solution of sodium chloride to obtain a washing solution (washing step). The extract and washing solution are combined to obtain a crude extract of pine bark.

  Next, 250 ml of ethyl acetate is added to the crude extract to separate the solution, and the ethyl acetate layer is recovered five times. The collected ethyl acetate solutions are combined and added directly to 200 g of anhydrous sodium sulfate for dehydration. Thereafter, the ethyl acetate solution is filtered, and the filtrate is concentrated under reduced pressure until the original volume is reduced to 1/5. The concentrated ethyl acetate solution is poured into 2 L of chloroform, and the resulting precipitate is collected by filtration. Thereafter, the precipitate is dissolved in 100 ml of ethyl acetate, and then added to 1 L of chloroform again for precipitation to perform a washing step of repeating twice. By this method, for example, about 5 g of pine bark extract containing 20% by weight or more of 2- to 4-mer OPC and containing 5% by weight or more of catechins can be obtained.

  In the extract of the above-mentioned raw material plant, which is typically used as (A) proanthocyanidins in the food of the present invention, particularly pine bark extract, proanthocyanidins, that is, flavan-3-ol and / or flavan-3 Condensation polymers having a degree of polymerization of 2 or more and having 4-diol as a structural unit are contained. Those containing a large amount of a condensation polymer having a low degree of polymerization are preferably used. The condensation polymer having a low polymerization degree is preferably a condensation polymer having a polymerization degree of 2 to 30 (2 to 30 mer), more preferably a condensation polymer having a polymerization degree of 2 to 10 (2 to 10 mer). Further, a condensation polymer having a degree of polymerization of 2 to 4 (2 to 4 mer; that is, OPC) is more preferable.

  As mentioned above, OPC is an antioxidant, so it has the effect of reducing the risk of adult diseases such as cancer, heart disease, and cerebral thrombosis, and allergic constitutions such as arthritis, atopic dermatitis, and hay fever. Have.

  In addition to antioxidant activity, OPC suppresses bacterial growth in the oral cavity and reduces plaque (dental glands); restores the elasticity of blood vessels; lipoproteins in the blood are damaged by active oxygen The effect of preventing ingestion and preventing damaged fat from aggregating on the inner wall of blood vessels and adhering cholesterol; the effect of regenerating vitamin E decomposed by active oxygen; the effect of vitamin E as an enhancer, etc. It is known to have

  In the present invention, proanthocyanidins containing 20% by weight or more of OPC are preferably used. More preferably, it is 30% by weight or more. As such proanthocyanidins, a pine bark extract is preferably used.

  When proanthocyanidins having a high OPC content are used, an effect excellent in alleviating joint pain can be obtained as compared with the case of using proanthocyanidins having a high polymerization degree (those having a low OPC content).

  Further, proanthocyanidins derived from raw plants, particularly plant extracts, contain catechins together with OPC. Catechin is a general term for polyhydroxyflavan-3-ol. As catechins, (+)-catechin, (−)-epicatechin, (+)-gallocatechin, (−)-epigallocatechin, epigallocatechin gallate, epicatechin gallate and the like are known. From natural products, in addition to (+)-catechin, which is said to be catechin in the narrow sense, gallocatechin, afzelekin, and (+)-catechin or 3-galloyl derivatives of gallocatechin have been isolated. Catechins include carcinogenesis suppression, prevention of arteriosclerosis, suppression of fat metabolism abnormality, suppression of blood pressure rise, thrombus prevention, antiallergy, antiviral, antibacterial, prevention of bad teeth, prevention of bad breath, normalization of intestinal flora, active oxygen And free radical scavenging action and antioxidant action. In addition, catechins are known to have an antidiabetic effect that suppresses an increase in blood sugar. In addition, catechins have a property of being activated at the same time as water solubility increases in the presence of OPC.

  The catechins are preferably contained in the raw material plant extract in an amount of 5% by weight or more. More preferably, the raw material plant extract containing 20% by weight or more of OPC is prepared so that 5% by weight or more of catechins are contained. For example, when the catechin content of the pine bark extract is less than 5% by weight, it may be added so that the catechin content is 5% by weight or more. It is most preferable to use a pine bark extract containing 5% by weight or more of catechins and 20% by weight or more of OPC.

(B) Mucopolysaccharide and / or amino sugar The food for improving arthritis of the present invention contains mucopolysaccharide and / or amino sugar. Mucopolysaccharides are known to have arthritis improvement, skin beautifying effects, and visual acuity improving effects. On the other hand, amino sugars are known to improve arthritis, but there are few reports on other effects.

  Examples of the mucopolysaccharide used in the food of the present invention include hyaluronic acid, chondroitin, dermatan, heparan, heparin, ketalan, and salts thereof (for example, sulfate and hydrochloride), and hyaluronic acid or chondroitin salt is preferable. Used. Food materials rich in these, such as salmon and beef cartilage, chicken skin, swallow's nest, natto and okra, are also used as mucopolysaccharides.

  Examples of amino sugars include glucosamine, acetylglucosamine, galactosamine, acetylgalactosamine, neuraminic acid, acetylneuraminic acid, hexosamine, and salts thereof (for example, phosphate). Food materials rich in these, such as salmon and bovine cartilage extracts, are also preferably used as amino sugars.

  Moreover, it is preferable to contain mucopolysaccharide and amino sugar simultaneously. For example, salmon and bovine cartilage extracts that are rich in both are suitable.

  The arthritis improving food of the present invention contains (A) proanthocyanidins and (B) mucopolysaccharides and / or amino sugars in a weight ratio of preferably 1: 1 to 50, more preferably 1: 2 to 30.

  The arthritis ameliorating food of the present invention contains (A) proanthocyanidins and (B) mucopolysaccharides and / or amino sugars, and if necessary, various additives commonly used in foods. Examples of such additives include excipients, extenders, binders, thickeners, emulsifiers, colorants, fragrances, food additives, and the like. The food of the present invention may be formed into a shape such as a tablet or a pill by adding an excipient to a pine bark extract rich in proanthocyanidins and chondroitin sulfate, or without molding. A powder form or other forms may be used. It is advisable to add glucosamine to this.

  Capsules such as hard capsules and soft capsules, powders, granules, tea bags, baskets, liquids, and pastes may be used.

  Further, for example, nutritional components such as royal jelly, vitamins, proteins, calcium such as eggshell calcium, chitosan, lecithin, chlorella powder, Ashitaba powder, Moroheiya powder and the like can be added. Stevia powder, matcha powder, lemon powder, honey, reduced maltose, lactose, sugar solution, seasoning, etc. may be added to adjust the taste.

  The method for ingesting the food for improving arthritis of the present invention is not particularly limited. The food of the present invention may be eaten or consumed as it is depending on its shape or preference, or may be drunk in water, hot water, milk or the like, or may be drunk with a component leached.

  The daily intake of the food for improving arthritis of the present invention is not particularly limited, but it is preferable to take 20 to 2000 mg as (A) proanthocyanidins and 50 to 2000 mg as (B) mucopolysaccharides. (B) As an amino polysaccharide, it is preferable to take 50-2000 mg. The foodstuff of this invention can mix these raw materials by arbitrary compounding ratios.

  In the food of the present invention, it is considered that (A) proanthocyanidin promotes the joint pain relieving effect of (B) mucopolysaccharide and / or amino sugar, thereby obtaining a joint pain relieving effect in a relatively short period of time.

  Hereinafter, the present invention will be described with reference to examples, but it goes without saying that the present invention is not limited to these examples.

(Example 1)
Using an ethanol extract of pine bark containing 40% by weight of proanthocyanidins (20% by weight of OPC) and 5% by weight of catechin (trade name: Flavangenol, Toyo Shinyaku Co., Ltd.), glucosamine, and crystalline cellulose, The composition shown in Table 1 below was mixed to obtain Food 1. To this, a mixture of reducing maltose, sucrose ester, silicon dioxide, etc. in an appropriate ratio as a molding agent such as an excipient or a lubricant is mixed with food 1 in an equal amount to give 200 mg each tablet. Tablets with a weight of

  Each of 5 volunteers (over 45 years old) who felt pain in the knee and elbow joints were given 12 tablets daily for 4 weeks. Every week after the start of ingestion, the joint pains (knees and elbows) were self-assessed based on the criteria of “improved”, “slightly improved”, and “no change” for the sites of joint pain .

  The results are shown in Table 2. The numbers in Table 2 are the number of people who answered that the joint pain in at least one of the knees or elbows was “improved” or “slightly improved” by the week when the questionnaire was conducted.

(Example 2)
Using chondroitin sulfate instead of glucosamine, food 2 was produced with the composition shown in Table 1 below. Food 2 was also molded into tablets, and joint pain was evaluated in the same manner as in Example 1. The results are also shown in Table 2.

(Example 3)
Using both glucosamine and chondroitin sulfate, food 3 was produced with the composition shown in Table 1 below. Food 3 was also molded into tablets, and joint pain was evaluated in the same manner as in Example 1. The results are also shown in Table 2.

(Comparative Examples 1-3)
The foodstuffs 4-6 which contain only 1 type of (A) and (B) with the composition of the following Table 1 are manufactured, and it shape | molds into a tablet similarly to Example 1, and evaluates joint pain. It was. The results are also shown in Table 2.

  From the results of Table 2, it can be seen that the combination of proanthocyanidins and amino sugars or mucopolysaccharides improves the joint pain faster (Examples 1 and 2). In addition, the results of Example 3 show that the rapid effect is further improved by simultaneously blending mucopolysaccharide and amino sugar with proanthocyanidins.

  The present invention provides a food for improving arthritis containing (A) proanthocyanidins and (B) mucopolysaccharides and / or amino sugars. By ingesting this food, you can experience the effect of relieving joint pain in a short period of time.

Claims (3)

  A food comprising a pine bark extract containing oligomeric proanthocyanidins and a mucopolysaccharide and / or amino sugar.   The food according to claim 1, wherein the amino sugar is glucosamine or a derivative thereof or a salt thereof.   The foodstuff according to claim 1, wherein the oligomeric proanthocyanidins are contained in the proanthocyanidins contained in the pine bark extract in an amount of 20% by weight or more.