JP2023172964A - Ameliorant for shoulder stiffness - Google Patents
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- Medicines Containing Plant Substances (AREA)
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Abstract
Description
本発明は、天然物由来の成分を有効成分とする肩こり改善剤に関する。 The present invention relates to an agent for improving stiff shoulders whose active ingredients are ingredients derived from natural products.
テレビ、パソコン、スマートフォン等による作業（ＶＤＴ作業）が日々の時間の多くを占めることで、肩こりの症状を訴える人が増加している。 The number of people complaining of stiff shoulders is increasing as work using TVs, computers, smartphones, etc. (VDT work) occupies much of their daily time.
肩こり改善剤としては、例えば、ウコンを含有する薬品の混合物を原料とした肩凝りなどの症状を改善する医薬品（特許文献１）が知られている。 As a stiff shoulder improving agent, for example, a drug that improves symptoms such as stiff shoulders is made from a mixture of drugs containing turmeric (Patent Document 1).
本発明は、天然物由来の成分を有効成分とする、新たな肩こり改善剤又は末梢血流改善剤を提供する。 The present invention provides a new agent for improving stiff shoulders or peripheral blood flow, which contains ingredients derived from natural products as active ingredients.
発明者らは、加熱ショウガ抽出物に、肩こり改善効果及び末梢血流改善効果があることを見出し、本発明を完成した。 The inventors have completed the present invention by discovering that a heated ginger extract has an effect on improving stiff shoulders and an effect on improving peripheral blood flow.
すなわち、本発明は、以下の［１］～［４］の態様に関する。
［１］加熱ショウガ抽出物を有効成分とする、肩こり改善剤。
［２］加熱ショウガ抽出物がジンゲロールよりショウガオールを多く含む、［１］記載の肩こり改善剤。
［３］加熱ショウガ抽出物を有効成分とする、末梢血流改善剤。
［４］加熱ショウガ抽出物がジンゲロールよりショウガオールを多く含む、［３］記載の末梢血流改善剤。That is, the present invention relates to the following aspects [1] to [4].
[1] A stiff shoulder improving agent containing heated ginger extract as an active ingredient.
[2] The stiff shoulder improving agent according to [1], wherein the heated ginger extract contains more shogaol than gingerol.
[3] A peripheral blood flow improving agent containing heated ginger extract as an active ingredient.
[4] The peripheral blood flow improving agent according to [3], wherein the heated ginger extract contains more shogaol than gingerol.
本発明によって天然物由来の成分を有効成分とする安全な肩こり改善剤及び末梢血流改善剤を提供でき、摂取することで、肩こり改善効果や末梢血流改善効果が得られ、各種飲食品、医薬品、医薬部外品等に含ませて利用できる。 According to the present invention, it is possible to provide a safe stiff shoulders alleviating agent and peripheral blood flow improving agent containing ingredients derived from natural products as active ingredients, and by ingesting it, an effect of improving stiff shoulders and a peripheral blood flow can be obtained, and various foods and drinks, It can be used by including it in medicines, quasi-drugs, etc.
本発明の肩こり改善剤又は末梢血流改善剤は、加熱ショウガ抽出物を有効成分として含有する。 The stiff shoulders improving agent or peripheral blood flow improving agent of the present invention contains heated ginger extract as an active ingredient.
本発明で使用する加熱ショウガ抽出物は、ショウガ科植物を抽出前後に加熱して得られる抽出物であって、抽出法としては、超臨界抽出法、水蒸気蒸留法、溶媒抽出法等が例示でき、不織布、メッシュ等を用いたろ過、遠心分離等により、固液分離したショウガ抽出液を加熱処理してもよく、加熱処理後に抽出又は固液分離して液部を回収してもよい。濃縮及び／又は乾燥した、濃縮品や乾燥品が好ましく、ドラムドライ、エアードライ、スプレードライ、真空乾燥及び／又は凍結乾燥等により乾燥して、粉末化でき、一般的な賦形剤を使用できる。具体的には、加熱ショウガ抽出物は、乳化剤を加えて乳化することで分散性を高めた後、デキストリン等の賦形剤を配合して、噴霧乾燥して得られる粉末品が好ましく、例えばジンジャーエキスパウダーＳ、Ｈ、Ｅ又はＮＥ（池田糖化工業株式会社製）を使用できる。生の植物中又は未加熱のショウガ抽出物中では、ジンゲロール含有量よりショウガオール含有量の方がはるかに少ないことが知られているが、本発明では、抽出前後に加熱等の処理を行ってショウガオール含有量を高めており、加熱ショウガ抽出物はジンゲロールよりショウガオールを多く含むのが好ましく、ショウガオールをジンゲロールの１．５倍以上含むのがより好ましく、２倍以上含むのがさらに好ましく、３倍以上含むのが特に好ましく、上限は特に限定されないが、１５倍以下が好ましく、１０倍以下がより好ましい。ショウガオール含有量が高められれば特に限定されないが、製造方法として例えば、１００～３００℃、好ましくは１２０～２５０℃で加熱することで、ショウガオール含有量の高い加熱ショウガ抽出物を製造できる。加熱ショウガ抽出物中のショウガオール含有量は、０．１～２０重量％が好ましく、０．２～１５重量％がより好ましく、０．５～１０重量％がさらに好ましい。 The heated ginger extract used in the present invention is an extract obtained by heating ginger plants before and after extraction, and examples of extraction methods include supercritical extraction, steam distillation, and solvent extraction. The ginger extract separated into solid and liquid may be heat-treated by filtration using a nonwoven fabric, mesh, etc., centrifugation, etc., or the liquid portion may be recovered by extraction or solid-liquid separation after the heat treatment. Concentrated and/or dried products are preferred, and can be dried and powdered by drum drying, air drying, spray drying, vacuum drying and/or freeze drying, etc., and common excipients can be used. . Specifically, the heated ginger extract is preferably a powder product obtained by adding an emulsifier to emulsify to improve dispersibility, then adding excipients such as dextrin, and spray drying. Extract powder S, H, E or NE (manufactured by Ikeda Toka Kogyo Co., Ltd.) can be used. It is known that the gingerol content is much lower than the gingerol content in raw plants or in unheated ginger extracts, but in the present invention, treatment such as heating is performed before and after extraction. The heated ginger extract preferably contains more gingerol than gingerol, more preferably contains 1.5 times or more of gingerol, and even more preferably contains 2 times or more of gingerol. It is particularly preferable to include 3 times or more, and although the upper limit is not particularly limited, it is preferably 15 times or less, and more preferably 10 times or less. Although not particularly limited as long as the gingerol content is increased, a heated ginger extract with a high gingerol content can be produced by heating at, for example, 100 to 300°C, preferably 120 to 250°C. The gingerol content in the heated ginger extract is preferably 0.1 to 20% by weight, more preferably 0.2 to 15% by weight, and even more preferably 0.5 to 10% by weight.
前記乳化剤は、乳化能力を有する成分であれば特に限定されないが、例えば、アカシアガム、ガティガム、キサンタンガム、オクテニルコハク酸デンプンナトリウム等の多糖類、カゼイン、大豆タンパク質等のタンパク質又はタンパク加水分解物、レシチン、酵素処理レシチン、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル等が挙げられる。乳化処理は、一般的な乳化方法で行うことができる。詳細には、乳化装置を用いて行うことができ、高圧ホモジナイザー、コロイドミル、超音波乳化機、ホモミキサー、ホモディスパー等を例示でき、二種類以上の装置を組み合わせてもよい。 The emulsifier is not particularly limited as long as it has an emulsifying ability, but examples thereof include polysaccharides such as acacia gum, gati gum, xanthan gum, and starch sodium octenyl succinate, casein, proteins such as soybean protein, or protein hydrolysates, lecithin, Examples include enzyme-treated lecithin, polyglycerol fatty acid ester, sucrose fatty acid ester, and the like. The emulsification treatment can be performed by a general emulsification method. Specifically, it can be carried out using an emulsifying device, such as a high-pressure homogenizer, a colloid mill, an ultrasonic emulsifier, a homomixer, a homodisper, etc., and two or more types of devices may be combined.
本発明の肩こり改善剤又は末梢血流改善剤の摂取方法としては、加熱ショウガ抽出物を経口摂取すればよく、本発明の効果が認められる摂取量であれば特に限定されないが、加熱ショウガ抽出物の一人一日当たりの摂取量は、５～２，０００ｍｇが好ましく、１０～１，０００ｍｇがより好ましく、２０～５００ｍｇがさらに好ましく、加熱ショウガ抽出物中に含まれる６－ショウガオールの一人一日当たりの摂取量は、０．１～５０ｍｇが好ましく、０．２～４０ｍｇがより好ましく、０．５～２０ｍｇがさらに好ましい。該摂取量を摂取できるよう、本発明の組成物を１日１回又は数回に分けて摂取すればよい。摂取することにより、深部の血流が促進されることで、末梢血流が改善され、肩こりが改善され、肩こり改善用の末梢血流改善剤として有用であり、特に限定されないが、女性用が好ましい。 The method of ingesting the stiff shoulders improving agent or peripheral blood flow improving agent of the present invention may be by orally ingesting a heated ginger extract, and is not particularly limited as long as the intake amount is such that the effects of the present invention are recognized. The daily intake per person is preferably 5 to 2,000 mg, more preferably 10 to 1,000 mg, and even more preferably 20 to 500 mg. The intake amount is preferably 0.1 to 50 mg, more preferably 0.2 to 40 mg, even more preferably 0.5 to 20 mg. The composition of the present invention may be taken once a day or divided into several times a day so that the above amount can be taken. By ingesting it, deep blood flow is promoted, peripheral blood flow is improved, and stiff shoulders are improved, and it is useful as a peripheral blood flow improving agent for improving stiff shoulders. preferable.
本発明の肩こり改善剤又は末梢血流改善剤はその有効成分が天然物由来であり、かつ、製造が容易なため、広く利用でき、各種製品に添加が可能で、液体で添加してもよく、乾燥品を添加してもよい。添加する飲食品等は特に限定されないが、飲料、食品、調味料、機能性食品、サプリメント等の各種飲食品の他、医薬品、医薬部外品、飼料等にも利用できる。各種製品中の加熱ショウガ抽出物の含有量は、摂取により本発明の効果が認められる量であれば特に限定されないが、０．００１～８０重量％が好ましく、０．００５～６０重量％がより好ましく、０．０１～５０重量％がさらに好ましい。 The stiff shoulders improving agent or peripheral blood flow improving agent of the present invention has its active ingredients derived from natural products and is easy to manufacture, so it can be widely used and added to various products, and may be added in liquid form. , dry products may be added. Foods and drinks to which it is added are not particularly limited, but it can be used in various foods and drinks such as beverages, foods, seasonings, functional foods, and supplements, as well as pharmaceuticals, quasi-drugs, feeds, and the like. The content of heated ginger extract in various products is not particularly limited as long as the effect of the present invention is observed when ingested, but it is preferably 0.001 to 80% by weight, more preferably 0.005 to 60% by weight. Preferably, 0.01 to 50% by weight is more preferable.
以下、実施例を示して本発明を具体的に説明するが、本発明は以下の例によって限定されるものではない。尚、本発明において、％は別記がない限り全て重量％である。 EXAMPLES Hereinafter, the present invention will be specifically explained with reference to examples, but the present invention is not limited to the following examples. In the present invention, all percentages are by weight unless otherwise specified.
（肩こりの評価試験）
２０～７３歳の疾病に罹患していない男女で、日常的に肩こりの自覚症状を有する１００名（男性：２５名、女性７５名）を、試験食摂取群と対照食摂取群の２グループに分け、試験食又は対照食を、１日１回１カプセルずつ、８週間摂取させた。尚、８週間目の検査日に試験食摂取群の１名が不参加で脱落となったが、欠損値は多重代入法（２０回）で補い、１００名全員分のデータを用いて解析を行った。(Evaluation test for stiff shoulders)
100 men and women (25 men, 75 women) who were 20 to 73 years old, had no disease, and had subjective symptoms of stiff shoulders on a daily basis were divided into two groups: a test food intake group and a control food intake group. The test food or the control food was divided into 1 capsule per day for 8 weeks. On the day of the 8th week test, one person in the test food intake group did not participate and was dropped, but missing values were filled in using multiple imputation (20 times), and the analysis was conducted using data from all 100 people. Ta.
試験食のカプセルの配合内訳は、加熱ショウガ抽出液に、アカシアガム（インスタントガム、Ｎｅｘｉｒａ株式会社製）を乳化剤として加えて乳化し、デキストリン（サンデック（登録商標）＃３００、三和澱粉工業株式会社製）を賦形剤として加えて噴霧乾燥して得られた粉末の加熱ショウガ抽出物（ジンジャーエキスパウダーＥ、池田糖化工業株式会社製）１００ｍｇ（４０％）、デキストリン（パインデックス（登録商標）＃１００、松谷化学工業株式会社製）１４７ｍｇ（５８．８％）及びステアリン酸カルシウム３ｍｇ（１．２％）（合計２５０ｍｇ）とし、対照食のカプセルの配合内訳は、デキストリン（サンデック（登録商標）＃３００）１００ｍｇ（４０％）、デキストリン（パインデックス（登録商標）＃１００）１４７ｍｇ（５８．８％）及びステアリン酸カルシウム３ｍｇ（１．２％）（合計２５０ｍｇ）とした。 The formulation details of the test food capsules were as follows: Acacia gum (instant gum, manufactured by Nexira Co., Ltd.) was added as an emulsifier to heated ginger extract to emulsify it, and dextrin (Sandec (registered trademark) #300, Sanwa Starch Industries Co., Ltd.) was added to the heated ginger extract to emulsify it. 100 mg (40%) of powdered heated ginger extract (Ginger Extract Powder E, manufactured by Ikeda Toka Kogyo Co., Ltd.) obtained by spray drying with the addition of Ginger Extract Powder E (manufactured by Ikeda Toka Kogyo Co., Ltd.) as an excipient, dextrin (Paindex (registered trademark) # 100, manufactured by Matsutani Chemical Industry Co., Ltd.) 147 mg (58.8%) and calcium stearate 3 mg (1.2%) (total 250 mg). ) 100 mg (40%), dextrin (Paindex® #100) 147 mg (58.8%) and calcium stearate 3 mg (1.2%) (total 250 mg).
ジンジャーエキスパウダーＥに含まれる６－ジンゲロール、６－ショーガオール及び６－パラドールの含量を、表１に示した。 The contents of 6-gingerol, 6-shogaol and 6-paradol contained in ginger extract powder E are shown in Table 1.
（視覚的評価法（ＶＡＳ））
「肩こり」を、視覚的評価法（ＶＡＳ：Ｖｉｓｕａｌ Ａｎａｌｏｇ Ｓｃａｌｅ）により評価した。具体的には、対象者に、１０ｃｍの線分が記載されたアンケート（ＶＡＳ）用紙を配布し、「肩こりが全くない状態」を一番左側（０）、「想像できる限りの最悪の肩こりの状態」を一番右側（１０）とした場合、検査日の肩こりがどの程度であるかを、線分上に×で記入してもらい、その変化量（ｍｍ）を評価した。尚、数値が大きい程、肩こりの状態が悪いと感じていることを示す。
肩こり（ＶＡＳ）の測定値の推移、ベースラインからの変化量の推移及び肩こり（ＶＡＳ）の８週間の変化量を図１～３に示した。尚、試験食摂取群を「Ｇｉｎｇｅｒ」、対照食摂取群を「Ｐｌａｃｅｂｏ」として図に示した。(Visual assessment method (VAS))
"Stiff shoulders" was evaluated using a visual evaluation method (VAS: Visual Analog Scale). Specifically, we distributed a questionnaire (VAS) form with 10 cm line segments written on it to the subjects, and ``no stiff shoulders'' was marked on the far left (0), and ``the worst stiff shoulders imaginable'' was marked on the far left (0). When "condition" was set to the far right (10), the subjects were asked to mark the degree of stiffness in their shoulders on the day of the examination with an x on the line segment, and the amount of change (mm) was evaluated. Note that the higher the value, the worse the condition of stiff shoulders is felt.
Figures 1 to 3 show the changes in measured values of stiff shoulders (VAS), the changes from baseline, and the changes in stiff shoulders (VAS) over 8 weeks. The test food intake group is shown in the figure as "Ginger", and the control food intake group is shown as "Placebo".
図１～３より、肩こりの程度は、両摂取群において軽減する方向に変化したが、試験食摂取群の８週後の変化量は、対照食摂取群と比較して低下する傾向（ｐ＜０．１）が認められた。 From Figures 1 to 3, the degree of stiff shoulders changed in a direction of reduction in both intake groups, but the amount of change after 8 weeks in the test food intake group tended to decrease compared to the control diet intake group (p< 0.1) was observed.
さらに、性別による層別解析を行い、女性の結果（肩こり（ＶＡＳ）の測定値の推移、ベースラインからの変化量の推移及び肩こり（ＶＡＳ）の８週間の変化量）を図４～６に示した。尚、試験食摂取群を「Ｇｉｎｇｅｒ」、対照食摂取群を「Ｐｌａｃｅｂｏ」として図に示した。 Furthermore, we performed a stratified analysis by gender, and the results for women (trends in measured values of stiff shoulders (VAS), trends in changes from baseline, and changes in stiff shoulders (VAS) over 8 weeks) are shown in Figures 4 to 6. Indicated. In addition, the test food ingestion group is shown as "Ginger" and the control food ingestion group is shown as "Placebo" in the figure.
（末梢血流速度（深部））
オキシメーター０２Ｃ（グローバル電子株式会社製）を用い、非利き手の手背の深部（８ｍｍ）の血流速度を測定した。
末梢血流速度の推移及び末梢血流速度の８週間の変化量を図７及び８に示した。尚、試験食摂取群を「Ｇｉｎｇｅｒ」、対照食摂取群を「Ｐｌａｃｅｂｏ」として図に示した。(Peripheral blood flow velocity (deep))
Using Oximeter 02C (manufactured by Global Electronics Co., Ltd.), the blood flow velocity in the deep part (8 mm) of the dorsum of the non-dominant hand was measured.
The transition of peripheral blood flow velocity and the amount of change in peripheral blood flow velocity over 8 weeks are shown in FIGS. 7 and 8. In addition, the test food ingestion group is shown as "Ginger" and the control food ingestion group is shown as "Placebo" in the figure.
図４～８より、女性において、肩こりのＶＡＳ及び末梢血流速度（深部）は、両摂取群において軽減する方向に変化したが、試験食摂取群の８週後の変化量は、自覚症状によるＶＡＳと末梢血流速度（深部）とで、試験食群で有意に改善する（ｐ＜０．０５）ことが明らかとなった。 From Figures 4 to 8, in women, VAS of stiff shoulders and peripheral blood flow velocity (deep) changed in the direction of reduction in both intake groups, but the amount of change after 8 weeks in the test food intake group was due to subjective symptoms. It was revealed that VAS and peripheral blood flow velocity (deep) were significantly improved in the test food group (p<0.05).
全対象者の自覚症状によるＶＡＳにおいて、肩こりが、加熱ショウガ抽出物を含有する試験食摂取群で対照食摂取群よりも低下する傾向が認められ、さらに、層別解析により、女性の自覚症状によるＶＡＳにおける肩こりと末梢血流速度（深部）とで、加熱ショウガ抽出物を含有する試験食摂取群で対照食摂取群よりも有意に改善したことから、加熱ショウガ抽出物による肩こり改善効果が明らかになり、加熱ショウガ抽出物を摂取することで深部の血流が促進され、末梢血流を改善させることで、肩こりが改善されたと言える。よって、加熱ショウガ抽出物を有効成分とする肩こり改善剤及び末梢血流の改善剤として有用であることが分かった。 In VAS based on subjective symptoms of all subjects, stiff shoulders tended to decrease in the test food group containing heated ginger extract than in the control food group, and stratified analysis showed that stiff shoulders tended to decrease based on women's subjective symptoms. Stiff shoulders and peripheral blood flow velocity (deep) on the VAS were significantly improved in the test food group containing heated ginger extract compared to the control group, which clearly demonstrated the effectiveness of heated ginger extract in improving stiff shoulders. Therefore, by ingesting heated ginger extract, it can be said that stiff shoulders are improved by promoting deep blood flow and improving peripheral blood flow. Therefore, it was found that the heated ginger extract is useful as an agent for improving stiff shoulders and an agent for improving peripheral blood flow, which contains the heated ginger extract as an active ingredient.
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