JPH07274894A - Gastric ulcer prevention food and drink - Google Patents

Abstract

(57) [Summary] [Object] The present invention is to provide foods and drinks which are excellent in the preventive effect and safety of gastric ulcer from cocoa beans. [Composition] A food and drink for preventing gastric ulcer, which comprises an antioxidant substance extracted from cocoa beans using hot water or ethanol.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food and drink for preventing gastric ulcer containing a natural antioxidant, and more particularly to a food and drink for preventing gastric ulcer containing an antioxidant as an active ingredient extracted from cocoa beans.

[0002]

BACKGROUND OF THE INVENTION In a complicated modern society, peptic ulcer caused by factors such as stress is one of the typical adult diseases. For these treatments, various drugs such as histamine receptor antagonists, anticholinergic agents, anti-pepsin agents, and antacids such as sodium hydrogencarbonate have been developed and used according to the type of ulcer.

However, the treatment of these drugs causes side effects.
There are problems such as recurrence after administration and manufacturing cost, and it is not sufficient yet. Therefore, it has been desired to solve the problems of these drugs and to develop foods and drinks that are effective not only in terms of treatment but also in terms of ulcer development and prevention.

[0004]

Means for Solving the Problems As a result of intensive studies to solve the above problems, the present inventors have found that cacao beans, which are the main raw material for chocolate and cocoa, have an excellent anti-gastric ulcer effect. It was confirmed for the first time that an oxidizing substance was present, and the present invention was completed based on this finding. That is,
The present invention provides a food or drink for preventing gastric ulcer characterized by containing an antioxidant contained in cocoa beans.

The method for producing the antioxidant from cocoa beans in the present invention is extraction with hot water or ethanol which is harmless to the human body. Although various types of cocoa beans are used as a raw material, defatted cocoa mass is preferable because the extract can be made into powder. Defatted cocoa mass is obtained by removing oil from cocoa beans obtained by removing a portion of the cocoa shell called cocoa shell from cocoa beans. The oil content may be removed by a known method.

In the case of water extraction, for example, 500 parts by weight of water is added to 100 parts by weight of defatted cocoa mass to obtain 80 parts by weight.
To 100 ° C, preferably about 100 ° C for several minutes-
Treatment is carried out for 1 hour, preferably 20 to 40 minutes, and the extract obtained by filtration is concentrated under reduced pressure. Further, the concentrated liquid can be made into powder by freeze-drying or spray-drying.

In the case of extraction with ethanol, 500 parts by weight of a water-ethanol mixed solution having a water-to-ethanol ratio of 60:40 to 0: 100, preferably 30:70 to 0: 100 as ethanol based on 100 parts by weight of defatted cocoa mass And the mixture is stirred at room temperature for several hours to 48 hours, preferably about 24 hours. The ethanol contained in the extract obtained by filtration may be removed under reduced pressure and then freeze-dried or vacuum-dried to give a powder. As the extracted antioxidant substance, either a concentrated liquid or a powder may be used depending on the use of the food. Of course, the extract may be further purified by chromatography or the like depending on the use of the food.

In recent years, the inhibitory effects of superoxide dismutase (SOD) and catalase on gastric mucosal disorders have been reported, and it is becoming clear that active oxygen and lipid peroxidation are closely involved in these pathological conditions. On the other hand, the present inventors have already confirmed that antioxidant substances having a strong SOD-like action are present in cocoa beans, which are the main raw materials for chocolate and cocoa.

Against this background, the present inventors have conducted extensive studies on the effects of these antioxidants using rats, and as a result, found that they have an excellent antiulcer effect against alcoholic ulcer models. I found it for the first time. The gastric ulcer preventive food and drink in the present invention is a food and drink containing an antioxidant contained in cocoa beans, and since this substance is non-toxic to the human body, its intake is not particularly limited, When actually ingested as preventive food or drink, the extract is 1 to 1000 mg / kg body weight / day, preferably 10 to 500 mg / k.
g Weight / day is appropriate.

The food and drink of the present invention include not only foods and drinks using cocoa beans as a main raw material such as chocolate and cocoa but also bread, biscuits and noodles as long as the extract of the present invention can be added. It can be used for starch foods such as the beginning, or any food or drink such as candy, processed milk, yogurt. It may be appropriately mixed at the stage of an appropriate manufacturing process depending on the characteristics and purpose of each food and drink.

Cocoa beans have been heavily used as foods since BC, and the fact that they are consumed in large quantities all over the world attests to their safety. Thus, the present invention provides foods and drinks containing an antioxidant having an excellent anti-ulcer effect and safety.

[0012]

The present invention will be described in detail below with reference to examples, but these do not limit the present invention.

Example 1 Method for Purifying Cocoa Mass Antioxidants by Chromatography Vitamin E and epicatechin have been reported to date as substances that may have antioxidant ability contained in cocoa mass. is there. Among them, vitamin E is contained in many foods, and there are many physiochemical reports, but epicatechin is not examined because it is a substance unique to cocoa beans.

This time, purification was carried out using open column chromatography for the purpose of increasing the contents of epicatechin and related compounds. As a purification method, the solvent extraction method, membrane separation method, etc., which have been performed before, were considered, but Sephadex is one of the most widely used methods at present.
Chromatography with LH-20 was selected.

To 200 g of defatted cacao mass, 1000 ml of purified water was added, and the extract extracted by autoclaving (127 ° C., 30 min) was filtered, concentrated under reduced pressure, and further centrifuged to separate the supernatant.
It was applied to phadex LH-20 and eluted with a mixture of purified water and acetone to obtain an active fraction in the eluent of purified water: acetone = 70: 30. The outline of the purification method is shown in FIG. The active fraction was freeze-dried and used in the experiment.

Example 2 Inhibitory effect on experimental alcoholic ulcer It is well known that the administration of ethanol to the gastric lumen causes blood stasis mainly in the collecting venules to cause gastric mucosal damage. However, there are many unclear points about its mechanism of action.

In recent years, it has been speculated that active oxygen is involved in the cause of the onset of superoxide from gastric mucosal cells due to the direct action of ethanol, and infiltration of neutrophils into lesions. The cacao extract obtained in the present invention has a strong antioxidant effect, and it was speculated that it may affect the onset of experimental alcoholic ulcer. Therefore, its effect was confirmed using the following method. did.

SD male rats (body weight 2
40-310 g) was prepared in 7 groups (10 animals in each group), and each test substance suspended in 0.5% CMC was orally administered at a rate of 500 mg / 5 ml / kg. After 30 minutes, 5 ml / kg of ethanol was administered, and 60 minutes later, the anesthesia was anesthetized and the stomach was extracted. The excised stomach was fixed with 1% formalin, incised along the greater curvature, and the damaged area generated in the glandular stomach was measured using a multipurpose high-speed image analyzer.

The test substance was 10 from defatted cocoa mass.
The substance extracted with hot water at 0 ° C., the substance extracted with 80% ethanol, the crude polyphenol obtained in Example 1, α-tocopherol, cimetidine, and sucralfate were used. Further, 0.5% CMC without addition was orally administered to the control group, and the other treatments were performed in the same manner.

The experimental results are shown by the inhibition rate against the damaged area of the control group. As shown in FIG. 2, the defatted cacao mass hot water extract was about 45%, the 80% ethanol extract was about 58%, and the cacao mass crude polyphenol fraction was 83%, as compared with the control group.
The inhibition rate was about 40% for α-tocopherol, about 73% for cimetidine, and about 90% for sucralfate. It was confirmed that the cacao mass extract has an action comparable to that of an anti-ulcer drug.

Example 3 Using the extract obtained with hot water at 100 ° C., a tablet confectionery was made in the following formulation according to a conventional method. Granulated sugar 85 parts Concentrated fruit juice 5 parts Citric acid 6 parts Fragrance 2 parts Hot water extract 1 part Gelatin 1 part

Example 4 Using the extract obtained with 80% ethanol, bread was prepared in the following manner according to a conventional method. Flour 52 parts White sugar 3 parts Condensed milk 4 parts Unsalted butter 3 parts Egg 3 parts Purified salt 1 part Raw yeast 1.5 parts Water 31.5 parts 80% ethanol extract 1 part

Example 5 Using the crude polyphenol obtained in Example 1, a cocoa beverage having the following composition was prepared according to a conventional method. Crude polyphenol 0.5 parts Cocoa powder 2 parts Sugar 4.5 parts Skim milk powder 0.5 parts Emulsifier 0.1 parts Salt 0.05 parts Vanilla flavor 0.05 parts Treated water 92.3 parts

[0024]

INDUSTRIAL APPLICABILITY According to the present invention, a cacao bean, which has been used as a food since ancient times, is used as a raw material, and a food or drink for preventing gastric ulcer containing an antioxidant substance having an excellent gastric ulcer preventive effect and safety. Can be provided. From the above, the food and drink of the present invention, by ingesting it, can provide an excellent means for the development and prevention of gastric ulcer, which is one of the typical adult diseases in modern society. Moreover, various problems such as occurrence of side effects in drug treatment and recurrence after the end of administration can be solved, and its significance is extremely large.

[Brief description of drawings]

FIG. 1 is a process diagram showing a method for purifying a defatted cocoa mass extract.

FIG. 2 is a graph showing the inhibitory effect of a defatted cocoa mass extract on experimental alcoholic ulcers.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Toshio Takizawa 5-3 Chiyoda, Sakado City, Saitama Prefecture Meiji Seika Co., Ltd., Institute of Biological Sciences (72) Inventor Adachi, 5-3 Chiyoda, Sakado City, Saitama Prefecture No. Meiji Confectionery Co., Ltd. Biological Science Research Institute

Claims (3)

[Claims] 1. A food and drink for preventing gastric ulcer, which comprises an antioxidant substance extracted from cocoa bean raw material using hot water or ethanol. 2. The antioxidant uses hot water of 80 ° C. or higher from cocoa bean raw material, or the water to ethanol ratio is 60: 4.
The food or drink for preventing gastric ulcer according to claim 1, which is extracted using 0 to 0: 100 ethanol. 3. The food and drink for preventing gastric ulcer according to claim 1, wherein the antioxidant is a crude polyphenol obtained by further purifying a hot water extract or an ethanol extract.