JP5329307B2 - Antiallergic composition - Google Patents
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- JP5329307B2 JP5329307B2 JP2009134676A JP2009134676A JP5329307B2 JP 5329307 B2 JP5329307 B2 JP 5329307B2 JP 2009134676 A JP2009134676 A JP 2009134676A JP 2009134676 A JP2009134676 A JP 2009134676A JP 5329307 B2 JP5329307 B2 JP 5329307B2
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- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Medicines Containing Plant Substances (AREA)
Description
本発明は、ブドウの乳酸発酵物を有効成分として含有する抗アレルギー組成物に関する。 The present invention relates to an antiallergic composition containing a lactic acid fermentation product of grape as an active ingredient.
食生活の変化、大気汚染の悪化、アレルゲン物質への暴露等の様々な原因により、近年、花粉症やアトピー性皮膚炎等のアレルギー性疾患の著しい増加が指摘されている。 In recent years, a marked increase in allergic diseases such as hay fever and atopic dermatitis has been pointed out due to various causes such as changes in dietary habits, worsening air pollution, and exposure to allergens.
例えば、Ｉ型アレルギーは、ＩｇＥがマスト細胞や白血球に結合し、そこにアレルゲンが結合すると、これらの細胞がヒスタミン、セロトニンなどの炎症起因物質を放出し、これにより様々な炎症が起こり、花粉アレルギー、アレルギー性鼻炎、気管支喘息、アトピー性皮膚炎などの症状が発生する。この種のアレルギー症状は、アレルゲンが体内に入ると即座に発症する。 For example, type I allergy involves IgE binding to mast cells and leukocytes, and when allergens bind to these cells, these cells release inflammation-causing substances such as histamine and serotonin, thereby causing various inflammations and pollen allergy. Symptoms such as allergic rhinitis, bronchial asthma, atopic dermatitis occur. This type of allergic symptom develops as soon as the allergen enters the body.
このため、アレルギー性疾患の予防ないし治療には、基本的に原因となるアレルゲンを避ける、除去する、又は摂取しないことが重要である。また、アレルギー性疾患についての研究が進み、その病態生理が解明されると共にその病態にあった治療薬も開発されている。しかしながら、薬剤による治療の多くは副作用を伴ない、また、一時的な治療であり、根本的なアレルギー体質を改善することはできなかった。そこで、効果が高く、安全性の抗アレルギー組成物が切望され、種々検討が行われている。 For this reason, in order to prevent or treat allergic diseases, it is basically important to avoid, remove, or not ingest the causative allergen. In addition, research on allergic diseases has progressed, the pathophysiology has been elucidated, and therapeutic drugs suitable for the pathological conditions have been developed. However, many of the treatments with drugs are accompanied by side effects and are temporary treatments, and the fundamental allergic constitution cannot be improved. Therefore, a highly effective and safe antiallergic composition is eagerly desired and various studies have been conducted.
例えば、下記特許文献１には、ブドウ種子、果皮又は果実の搾汁液より得られる抽出物を有効成分として含有する抗アレルギー、抗炎症剤が開示されている。 For example, Patent Document 1 below discloses an antiallergic and antiinflammatory agent containing, as an active ingredient, an extract obtained from grape seeds, pericarp or fruit juice.
しかしながら、上記特許文献１の抗アレルギー、抗炎症剤では、その効果は十分ではなく、アレルギー症状を効果的に改善できなかった。 However, the antiallergic and anti-inflammatory agents of Patent Document 1 have not been sufficiently effective, and could not effectively improve allergic symptoms.
したがって、本発明の目的は、日常的に手軽かつ安全に摂取でき、アレルギー症状の改善効果に優れた、抗アレルギー組成物を提供することにある。 Accordingly, an object of the present invention is to provide an antiallergic composition that can be easily and safely ingested on a daily basis and has an excellent effect of allergic symptoms.
上記目的を達成するにあたり、本発明者らは、種々の検討の結果、ブドウの乳酸発酵物を摂取することで、ＩｇＥの産生が著しく抑制され、花粉アレルギー、アレルギー性鼻炎、気管支喘息、アトピー性皮膚炎などのアレルギー症状を改善できることを見出した。 In achieving the above object, as a result of various studies, the present inventors have significantly reduced the production of IgE by ingesting a lactic acid fermented grape, resulting in pollen allergy, allergic rhinitis, bronchial asthma, atopy It was found that allergic symptoms such as dermatitis can be improved.
すなわち、本発明の抗アレルギー組成物は、ブドウの種子及び果皮を、ラクトバチルス・プランタルムとラクトバチルス・ブレビスとを少なくとも含む乳酸菌で発酵して得られるブドウの乳酸発酵物を有効成分として含有することを特徴とする。 That is, the antiallergic composition of the present invention contains, as an active ingredient, a lactic acid fermented product of grape obtained by fermenting grape seeds and pericarp with lactic acid bacteria containing at least Lactobacillus plantarum and Lactobacillus brevis. It is characterized by.
本発明によれば、ブドウの乳酸発酵物を有効成分として含有するので、これを摂取することにより、ブドウよりもＩｇＥの産生が効果的に抑制される。その結果、ＩｇＥが関与するＩ型アレルギー反応を効果的に抑制でき、花粉アレルギーなどの様々なＩ型アレルギー性疾患の発症を予防したり、その症状を緩和ないし治療できる。この理由は、詳細は明らかではないが、ブドウに含まれるポリフェノール類や糖類が、乳酸発酵により、配糖体が切断されたり、有機酸が結合する等の要因により体内への吸収性が向上し、ポリフェノール類による生理活性効果が高まり、更には、ポリフェノール類、糖類等と、乳酸菌とが相乗的に作用しているのではないかと考えられる。 According to this invention, since the lactic acid fermented product of grape is contained as an active ingredient, the production of IgE is more effectively suppressed than that of grape by ingesting it. As a result, it is possible to effectively suppress type I allergic reactions involving IgE, to prevent the onset of various type I allergic diseases such as pollen allergy, and to relieve or treat the symptoms. The reason for this is not clear in detail, but polyphenols and saccharides contained in grapes are improved in absorbability into the body due to factors such as the cleavage of glycosides and the binding of organic acids due to lactic acid fermentation. It is considered that the bioactive effect of polyphenols is enhanced, and that polyphenols, saccharides and the like and lactic acid bacteria are acting synergistically.
また、ラクトバチルス・プランタルムとラクトバチルス・ブレビスとを少なくとも含む乳酸菌で、ブドウを混合発酵することにより、ブドウに含まれるポリフェノール類や糖類等の体内への吸収性が高まり、更には、ラクトバチルス・プランタルムとラクトバチルス・ブレビスとの相乗作用 により、ＩｇＥの産生がより効果的に抑制される。 In addition, by mixing and fermenting grapes with lactic acid bacteria containing at least Lactobacillus plantarum and Lactobacillus brevis, the absorption of polyphenols and saccharides contained in the grapes into the body is enhanced. The synergistic action of plantarum and Lactobacillus brevis suppresses IgE production more effectively.
また、ブドウの種子や果皮には、アントシアニンやフラボノイドなどが多量に含まれているので、より優れた効果が得られ、更には、安価な原料素材なので、製造コストを抑えることができる。また、ブドウの種子や果皮は、渋みが強く、飲食し難いものであるが、乳酸発酵することにより、渋みなどが改善されて、風味が向上し、飲食し易くなる。 In addition, since grape seeds and pericarp contain a large amount of anthocyanins, flavonoids, etc., more excellent effects can be obtained, and furthermore, since the raw materials are inexpensive, manufacturing costs can be reduced. Grape seeds and pericarp are strongly astringent and difficult to eat and drink, but by lactic acid fermentation, astringency and the like are improved, the flavor is improved, and it is easy to eat and drink.
本発明の抗アレルギー組成物は、ＩｇＥが関与するＩ型アレルギー疾患に対して有効であり、花粉アレルギーに対して特に有効である。 The antiallergic composition of the present invention is effective for type I allergic diseases involving IgE, and particularly effective for pollen allergy.
本発明の抗アレルギー組成物によれば、これを摂取することでＩｇＥ産生が抑制され、アレルギー性疾患の発症を予防したり、その症状を緩和ないし治療できる。このため、花粉アレルギーなどのＩｇＥが関与するＩ型アレルギー性疾患に対し、優れた改善作用をもたらす。 According to the antiallergic composition of the present invention, by taking this, IgE production is suppressed, and the onset of allergic diseases can be prevented or the symptoms can be alleviated or treated. For this reason, it provides an excellent ameliorating action for type I allergic diseases involving IgE such as pollen allergy.
本発明の抗アレルギー組成物は、ブドウの乳酸発酵物を有効成分として含有してなるものである。 The antiallergic composition of the present invention contains a lactic acid fermentation product of grape as an active ingredient.
本発明において、原料となるブドウとしては、特に限定はなく、白系ブドウ、赤系ブドウ等のいずれでもよい。白系ブドウとしては、シャルドネ種、リースリング種、マスカット種などが挙げられる。赤系ブドウとしては、甲州種、巨峰種、ピオーネ種、カベルネ・フラン種、カベルネ・ソービニヨン種、メルロ種、ピノ・ノアール種、ピノ・ムニエ種、マスカット・ベリーＡ種、シラー種、ガメイ種、グルナッシュ種、ムールヴェードル種、サンソー種、グロロー種などが挙げられる。なかでも、赤系ブドウの果皮には、アントシアニンやフラボノイドなどが比較的多量に含まれているので、赤系ブドウが好ましく用いられる。原料ブドウの使用部位は、果皮、果肉、果汁、種子のいずれでも良いが、ポリフェノール類の含有量が高く、安価な原料素材であるという理由から、種子、果皮を用いることが好ましい。 In the present invention, the grape as a raw material is not particularly limited, and may be white grape, red grape or the like. Examples of white grapes include Chardonnay, Riesling, and Muscat. As red grapes, Koshu, Kyoho, Pione, Cabernet Franc, Cabernet Sauvignon, Merlot, Pinot Noir, Pinot Meunier, Muscat Berry A, Schiller, Gamay, Examples include Grenache, Mourvedre, Sunsaw and Gloro. Among them, red grapes are preferably used because the skin of red grapes contains a relatively large amount of anthocyanins and flavonoids. The raw grapes may be used in any of the skin, pulp, fruit juice, and seeds. However, it is preferable to use seeds and skins because of the high content of polyphenols and inexpensive raw materials.
本発明において、原料ブドウの乳酸発酵に用いる乳酸菌としては、食品として利用可能なものであればいずれも好ましく用いることができる。例えば、エンテロコッカス・フェカリス、エンテロコッカス・フェシウム、エンテロコッカス・アビウム、エンテロコッカス・デュランス、エンテロコッカス・マラドラートス、エンテロコッカス・カセリフラブス、エンテロコッカス・ガリナール、ロイコノストック・クレモリス、ロイコノストック・シトロボラム、ロイコノストック・メゼンテロイデス、ペディオコッカス・セルビシェ、ペディオコッカス・ハロフィルス、ストレプトコッカス・アセトイニカス、ストレプトコッカス・エビウム、ストレプトコッカス・クレモリス、ストレプトコッカス・サーモフィルス、ストレプトコッカス・サングィウス、ストレプトコッカス・ソイエ、ストレプトコッカス・デュランス、ストレプトコッカス・パラシトロボルス、ストレプトコッカス・ラクチス等の乳酸球菌、ラクトバチルス・プランタルム、ラクトバチルス・ブレビス、ラクトバチルス・サリバリウス、ラクトバチルス・カゼイ、ラクトバチルス・アシドフィルス、ラクトバチルス・ヘルベティクス等の乳酸桿菌、ビフィドバクテリウム・ビフィダム、ビフィドバクテリウム・ロングム、ビフィドバクテリウム・ブレーベ等のビフィズス菌等が挙げられる。なかでも、ラクトバチルス・プランタルムとラクトバチルス・ブレビスとを併用することが好ましい。ブドウを、ラクトバチルス・プランタルムと、ラクトバチルス・ブレビスとを含む乳酸菌で混合発酵することにより、ブドウに含まれるポリフェノール類や糖類等の配糖体が切断されたり、有機酸が結合してこれらの体内への吸収性が高まり、ＩｇＥ産生抑制活性が向上して、ＩｇＥが関与するＩ型アレルギー反応が抑制される。更には、渋み、苦味、青臭さが低減され、風味が向上する。また、ポリフェノール類と、ラクトバチルス・プランタルムと、ラクトバチルス・ブレビスとが相乗的に作用し、ＩｇＥ産生抑制活性が相乗的に向上し、更にはこれらの乳酸菌が持つ様々な生理活性効果が得られる。 In the present invention, any lactic acid bacteria used for lactic acid fermentation of raw grapes can be preferably used as long as they can be used as food. For example, Enterococcus faecalis, Enterococcus faecium, Enterococcus abium, Enterococcus dulans, Enterococcus maladolats, Enterococcus caselliflavus, Enterococcus galinar, Leuconostok cremoris, Leuconostoc citrope Coccus cerevisiae, pediococcus halophyllus, streptococcus acetinicus, streptococcus ebium, streptococcus cremoris, streptococcus thermophilus, streptococcus sangius, streptococcus soyet, streptococcus rotoculicus Lactococcus such as Lactis, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus salivaius, Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus helvetics, Lactobacillus, Bifidobacterium bifidum, Bibi Examples include bifidobacteria such as Fidobacterium longum and Bifidobacterium breve. Especially, it is preferable to use Lactobacillus plantarum and Lactobacillus brevis together. Grape is mixed and fermented with lactic acid bacteria containing Lactobacillus plantarum and Lactobacillus brevis, so that glycosides such as polyphenols and saccharides contained in grapes are cleaved, or organic acids bind to these. Absorption into the body is increased, IgE production inhibitory activity is improved, and type I allergic reaction involving IgE is suppressed. Furthermore, astringency, bitterness and blue odor are reduced, and the flavor is improved. In addition, polyphenols, Lactobacillus plantarum, and Lactobacillus brevis act synergistically to improve synergistic IgE production inhibitory activity, and various physiological activity effects possessed by these lactic acid bacteria can be obtained. .
本発明の抗アレルギー組成物は、例えば以下のようにして製造することができる。 The antiallergic composition of the present invention can be produced, for example, as follows.
原料ブドウとしては、ブドウの種子及び果皮を含むものが好ましく、それによって、ポリフェノール成分に富む発酵物が得られる。まず、原料ブドウを粉砕し、ブドウ粉砕物を得る。好ましくは、粒径が１００μｍ以下となるまで粉砕する。ブドウ粉砕物の粒径が１００μｍ以下であれば、ザラツキ感が無くなり、食感の良いものとなり、更には、乳酸菌による発酵効率も向上する。 As a raw material grape, what contains the seed and fruit peel of grape is preferable, and the fermented material rich in a polyphenol component is obtained by it. First, raw grapes are pulverized to obtain a pulverized grape product. Preferably, it grind | pulverizes until a particle size will be 100 micrometers or less. When the grain size of the pulverized grape is 100 μm or less, the graininess is lost, the texture is improved, and the fermentation efficiency by lactic acid bacteria is improved.
原料ブドウの粉砕方法は、湿式粉砕が好ましい。湿式粉砕は、例えば、磨砕機、カッター等を用いて行うことができる。 The method for pulverizing the raw grapes is preferably wet pulverization. The wet pulverization can be performed using, for example, a grinder, a cutter or the like.
次に、得られたブドウ粉砕物に適当量の水を加え、グルコース、酵母エキスなどの他の栄養源を加えた後、加熱殺菌して培地を調製する。 Next, an appropriate amount of water is added to the obtained pulverized grape and other nutrients such as glucose and yeast extract are added, followed by heat sterilization to prepare a medium.
培地中のブドウ粉砕物の濃度は、１０〜４０質量％が好ましく、２５〜３５質量％がより好ましい。ブドウ粉砕物の濃度が１０質量％未満であると、得られる発酵物のポリフェノール含有量が少なくなるので、十分な効果が期待できないことがあり、更には、発酵物を粉末化する場合、手間や時間を要するので製造コストがかさむ。また、ブドウ粉砕物の濃度が４０質量％を超えると、培地の粘度が上昇して攪拌し難くなり、乳酸発酵が不均一に行われる傾向にあり、更には、乳酸菌の増殖に時間がかかって生産性が低下する。 10-40 mass% is preferable and, as for the density | concentration of the grape ground material in a culture medium, 25-35 mass% is more preferable. When the concentration of the pulverized product of the grape is less than 10% by mass, the obtained fermented product has a low polyphenol content, so that a sufficient effect may not be expected. Since time is required, the manufacturing cost increases. Further, when the concentration of the pulverized grape product exceeds 40% by mass, the viscosity of the medium increases and it becomes difficult to stir, lactic acid fermentation tends to be performed unevenly, and it takes time to grow lactic acid bacteria. Productivity decreases.
培地の加熱殺菌は、１１０〜１２５℃で、１０〜３０分間行うことが好ましく、１１５〜１２０℃で、１０〜２０分間行うことがより好ましい。上記条件で加熱殺菌を行うことにより、ポリフェノール類を破壊することなく、雑菌などの繁殖を抑制できる。 The heat sterilization of the medium is preferably performed at 110 to 125 ° C. for 10 to 30 minutes, and more preferably at 115 to 120 ° C. for 10 to 20 minutes. By performing the heat sterilization under the above conditions, it is possible to suppress the propagation of germs and the like without destroying the polyphenols.
次に、上記培地に、乳酸菌を添加して乳酸発酵を行う。 Next, lactic acid bacteria are added to the medium to perform lactic acid fermentation.
上記乳酸菌としては、前述したように、ラクトバチルス・プランタルムとラクトバチルス・ブレビスとを少なくとも含むものが好ましい。乳酸菌の添加量は特に限定されないが、培地１リットルに対して、１×１０９〜１×１０１０個となるように添加することが好ましく、ラクトバチルス・プランタルムの菌体数が１×１０９〜５×１０９個、ラクトバチルス・ブレビスの菌体数が１×１０９〜５×１０９個となるように添加することがより好ましい。 As mentioned above, the lactic acid bacteria preferably include at least Lactobacillus plantarum and Lactobacillus brevis. Although the addition amount of lactic acid bacteria is not particularly limited, it is preferably added to 1 × 10 9 to 1 × 10 10 cells per liter of the medium, and the number of Lactobacillus plantarum cells is 1 × 10 9. It is more preferable to add so that the number of cells of ˜5 × 10 9 and Lactobacillus brevis may be 1 × 10 9 to 5 × 10 9 .
乳酸発酵は、温度２７〜３７℃、ｐＨ３．８〜６、培養時間２４〜７２時間の条件で行うことが好ましく、より好ましくは、温度３０〜３３℃、ｐＨ４．５〜６、培養時間４０〜５０時間の条件で行う。また、乳酸発酵の進行に伴い培地のｐＨが低下し、乳酸菌が増殖しにくくなるため、培地にアルカリ剤を連続的あるいは間欠的に添加して、培地のｐＨが３．８〜６（より好ましくはｐＨ４．５〜６）となるように調整することが好ましい。アルカリ剤としては、水酸化カルシウムや、炭酸カルシウムなどのカルシウム塩が好ましく用いられる。カルシウム塩を添加することで、発酵によって形成された乳酸とカルシウムとが反応して、発酵物中に乳酸カルシウムが形成される。この乳酸カルシウムは、消化しやすいカルシウム源として知られており、カルシウムを豊富に含むブドウ発酵物を得ることができる。 Lactic acid fermentation is preferably performed under conditions of a temperature of 27 to 37 ° C., a pH of 3.8 to 6, and a culture time of 24 to 72 hours, more preferably a temperature of 30 to 33 ° C., a pH of 4.5 to 6 and a culture time of 40 to 40. Perform for 50 hours. In addition, since the pH of the medium decreases with the progress of lactic acid fermentation, and lactic acid bacteria do not grow easily, an alkaline agent is added to the medium continuously or intermittently, so that the pH of the medium is 3.8 to 6 (more preferably Is preferably adjusted to pH 4.5-6). As the alkali agent, calcium salts such as calcium hydroxide and calcium carbonate are preferably used. By adding a calcium salt, lactic acid and calcium formed by fermentation react to form calcium lactate in the fermented product. This calcium lactate is known as an easily digestible calcium source, and a fermented grape product rich in calcium can be obtained.
このようにして乳酸発酵して得られるブドウの乳酸発酵物は、ポリフェノール類や糖類の体内への吸収性が高められている。この理由としては、乳酸発酵により、ポリフェノール類や糖類の配糖体が切断されたり、有機酸が結合したものによると考えられる。また、この乳酸発酵物には、乳酸発酵物の固形分１００ｍｇ中に、乳酸菌が１×１０９〜１×１０１０個含まれていることが好ましい。ラクトバチルス・プランタルム及びラクトバチルス・ブレビスを併用する場合は、同発酵物の固形分１００ｍｇ中に、ラクトバチルス・プランタルムの菌体数が１×１０９〜５×１０９個、ラクトバチルス・ブレビスの菌体数が１×１０９〜５×１０９個含まれていることが好ましい。 Thus, the lactic acid fermented product of grape obtained by lactic acid fermentation has enhanced absorption of polyphenols and saccharides into the body. The reason for this is considered to be that glycosides of polyphenols and saccharides are cleaved by lactic acid fermentation, or organic acids are bound. Further, the lactic acid fermentation product, in solid 100mg of lactic acid fermentation product, it is preferable that lactic acid bacteria are contained 10 10 1 × 10 9 ~1 ×. When Lactobacillus plantarum and Lactobacillus brevis are used in combination, the number of cells of Lactobacillus plantarum is 1 × 10 9 to 5 × 10 9 in 100 mg of the solid content of the same fermented product. It is preferable that the number of cells is 1 × 10 9 to 5 × 10 9 .
そして、上記乳酸発酵物を、６０〜８０℃で、５〜１０分間加熱殺菌し、必要に応じて、ガラクトオリゴ糖、ショ糖などの糖類や、果汁などを加えることで、液状の抗アレルギー組成物が得られる。 And the said lactic-acid fermented product is heat-sterilized at 60-80 degreeC for 5 to 10 minutes, and saccharides, such as galactooligosaccharide and sucrose, fruit juice, etc. are added as needed, and a liquid antiallergic composition. Is obtained.
また、加熱殺菌後の上記乳酸発酵物を乾燥、粉末化することで、粉末状の抗アレルギー組成物が得られる。加熱殺菌後の乳酸発酵物の乾燥方法としては、例えば熱風乾燥、噴霧乾燥、ドラム乾燥、真空乾燥などが挙げられるが、ポリフェノール類の破壊が少なく、優れた生理活性を維持し易いという理由から凍結乾燥が好ましい。凍結乾燥は、例えば、発酵物を−６０〜−４０℃で１〜３時間凍結し、圧力０．１ｍｂｒ以下、時間２４〜４８時間、温度２０〜３０℃の条件で行うことが好ましい。 Moreover, a powdery antiallergic composition is obtained by drying and pulverizing the lactic acid fermented product after heat sterilization. Examples of the method for drying a fermented lactic acid product after heat sterilization include hot air drying, spray drying, drum drying, vacuum drying, etc., but freezing because it is easy to maintain excellent physiological activity with little destruction of polyphenols. Drying is preferred. The freeze-drying is preferably performed, for example, by freezing the fermented product at −60 to −40 ° C. for 1 to 3 hours and under a pressure of 0.1 mbr or less, a time of 24 to 48 hours, and a temperature of 20 to 30 ° C.
本発明の抗アレルギー組成物は、ＩｇＥ産生抑制活性の点において優れた効果を示し、これを摂取することにより、花粉アレルギー、アレルギー性鼻炎、気管支喘息、アトピー性皮膚炎などの、ＩｇＥが関与するＩ型アレルギー反応の発症を効果的に抑制でき、その症状の予防及び治療に対し優れた効果を示す。そして、医薬品、食品等の各種分野で用いられ、医薬の有効成分、食品原料等として使用することができる。 The anti-allergic composition of the present invention exhibits an excellent effect in terms of IgE production inhibitory activity, and by taking this, IgE such as pollen allergy, allergic rhinitis, bronchial asthma, and atopic dermatitis is involved. It can effectively suppress the onset of type I allergic reaction, and exhibits excellent effects for the prevention and treatment of the symptoms. And it is used in various fields, such as a pharmaceutical and a foodstuff, and can be used as a pharmaceutical active ingredient, a food raw material, etc.
例えば、医薬品とする場合には、薬学的に許容される基材や担体と共に製剤化し、医薬組成物として提供することができる。医薬組成物の形態としては、丸剤、散剤、錠剤、顆粒剤、カプセル剤、シロップ剤、液剤、ゼリー剤、トローチ剤等の剤型が例示できる。
また、本発明の抗アレルギー組成物を飲食品に添加して摂取する場合には、一般の食品の他、特定保健用食品、栄養補助食品、機能性食品等に配合して用いることができる。
For example, in the case of a pharmaceutical product, it can be formulated with a pharmaceutically acceptable substrate or carrier and provided as a pharmaceutical composition. Examples of the form of the pharmaceutical composition include dosage forms such as pills, powders, tablets, granules, capsules, syrups, liquids, jellies, and lozenges.
Moreover, when adding and ingesting the antiallergic composition of this invention to food-drinks, it can mix | blend and use for foods for specific health, a dietary supplement, a functional food, etc. other than general food.
本発明の抗アレルギー組成物の有効摂取量は、成人一日当り、固形分換算で１００ｍｇ〜３ｇが好ましい。 The effective intake of the antiallergic composition of the present invention is preferably 100 mg to 3 g in terms of solid content per adult day.
［抗アレルギー組成物の製造例］
（製造例１）
甲州種のブドウ果皮及び種子を１ｋｇに、１Ｌの水を加え、微粒磨砕機を用いて湿式粉砕し、粒径１００μｍ以下のブドウ粉砕物を得た。
このブドウ粉砕物２ｋｇに、水１Ｌ、グルコース１５ｇ、酵母エキス６ｇを加え、ｐＨを６とし、１２０℃、２０分間加熱殺菌して培地を調製した。得られた培地のブドウ粉砕物濃度は３３質量％であった。
上記培地に、ラクトバチルス・プランタルムを５ｍｌ（菌体数５×１０９個）、ラクトバチルス・ブレビスを５ｍｌ（菌体数５×１０９個）を加え、培養温度を３３±１℃に維持し、４８時間発酵した。なお、発酵中、培地のｐＨが４．５を下回ったら、水酸化カルシウムを添加して、培地のｐＨを４．５〜６に維持した。
発酵終了後、７０℃で１０分間加熱殺菌し、ガラクトオリゴ糖３００ｇ、ブドウ果汁３００ｍｌを加え、液状の抗アレルギー組成物を３６００ｇ得た。この抗アレルギー組成物１００ｍｇ（固形分）中に、ラクトバチルス・プランタルムの死菌体が１×１０９個、ラクトバチルス・ブレビスの死菌体が１×１０９個含まれていた。
[Production example of antiallergic composition]
(Production Example 1)
1 kg of Koshu grape skin and seed was added to 1 kg of water, and wet pulverized using a fine grinder to obtain a crushed grape having a particle size of 100 μm or less.
1 L of water, 15 g of glucose and 6 g of yeast extract were added to 2 kg of the pulverized product of grapes to adjust the pH to 6, and the medium was prepared by heat sterilization at 120 ° C. for 20 minutes. The grape culture product concentration of the obtained medium was 33% by mass.
To the above medium, 5 ml of Lactobacillus plantarum (5 × 10 9 cells) and 5 ml of Lactobacillus brevis (5 × 10 9 cells) are added, and the culture temperature is maintained at 33 ± 1 ° C. And fermented for 48 hours. During fermentation, when the pH of the medium fell below 4.5, calcium hydroxide was added to maintain the pH of the medium at 4.5-6.
After completion of fermentation, the mixture was sterilized by heating at 70 ° C. for 10 minutes, and 300 g of galactooligosaccharide and 300 ml of grape juice were added to obtain 3600 g of a liquid antiallergic composition. During this antiallergic composition 100 mg (solids), dead cells of Lactobacillus plantarum is 1 × 10 9 cells, dead cells of Lactobacillus brevis was included or 1 × 10 9.
（製造例２）
製造例１において、培地の発酵終了後、７０℃で１０分間加熱殺菌し、培地全体を凍結させた後、圧力０．１ｍｂｒ以下、２４時間、３０℃の条件で凍結乾燥して、粉末状の抗アレルギー組成物を２５０ｇ得た。この抗アレルギー組成物１００ｍｇ中に、ラクトバチルス・プランタルムの死菌体が１×１０９個、ラクトバチルス・ブレビスの死菌体が１×１０９個含まれていた。
(Production Example 2)
In Production Example 1, after completion of fermentation of the medium, it was sterilized by heating at 70 ° C. for 10 minutes, and the whole medium was frozen, and then freeze-dried under the conditions of pressure 0.1 mbr or less, 24 hours, 30 ° C. 250 g of an antiallergic composition was obtained. During this antiallergic composition 100mg, dead cells of Lactobacillus plantarum is 1 × 10 9 cells, dead cells of Lactobacillus brevis was included or 1 × 10 9.
［ＩｇＥ産生抑制活性試験］
６週齢のＢＡＬＢ／ｃ雄マウスを用いて試験を行った。
マウスを、Ａ〜Ｄの４群（Ｎ＝５）に分け、各群のマウスに、卵白アルブミン０．１ｍｇと水酸化アルミニウムゲル１．６ｍｇとを腹腔内投与し、Ｔｈ２細胞を誘導させて血中にＩｇＥ抗体を産生させ、感作させた。そして、その１週間後、卵白アルブミン０．１ｍｇと水酸化アルミニウムゲル１．６ｍｇとを腹腔内投与し、さらにその１週間後、卵白アルブミン０．１ｍｇを１日おきに３回経鼻投与して抗原誘発を行った。そして、最終投与の翌日に各群のマウスから血液を採取し、血清中の抗原特異的ＩｇＥ抗体値を、ＥＬＩＳＡキット（大日本住友製薬株式会社製）を用いて測定した。なお、各群のラットには、感作初日から、最終抗原誘発日まで、１日１回、以下の試料を経口投与した。
Ａ群：蒸留水
Ｂ群：体重１ｋｇあたり、ブドウ種子及び果皮の粉砕物を１００ｍｇ
Ｃ群：体重１ｋｇあたり、製造例２の抗アレルギー組成物を１００ｍｇ
Ｄ群：体重１ｋｇあたり、ラクトバチルス・プランタルムの死菌体を１×１０９個と、ラクトバチルス・ブレビスの死菌体を１×１０９個
[IgE production inhibitory activity test]
The test was performed using 6-week-old BALB / c male mice.
The mice were divided into 4 groups of A to D (N = 5), and 0.1 mg of ovalbumin and 1.6 mg of aluminum hydroxide gel were intraperitoneally administered to each group of mice to induce Th2 cells and blood. IgE antibody was produced and sensitized. One week later, 0.1 mg of ovalbumin and 1.6 mg of aluminum hydroxide gel were intraperitoneally administered, and one week later, 0.1 mg of ovalbumin was administered nasally three times every other day. Antigen induction was performed. On the next day after the final administration, blood was collected from each group of mice, and the antigen-specific IgE antibody level in the serum was measured using an ELISA kit (Dainippon Sumitomo Pharma Co., Ltd.). The rats in each group were orally administered the following samples once a day from the first day of sensitization to the final antigen induction day.
Group A: distilled water Group B: 100 mg of crushed grape seeds and skin per kg of body weight
Group C: 100 mg of the antiallergic composition of Production Example 2 per kg of body weight
Group D: body weight per 1kg, 1 × 10 9 pieces of dead cells of Lactobacillus plantarum and, 1 × 10 9 pieces of dead cells of Lactobacillus brevis
結果を図１に記す。図１に示すように、本発明の抗アレルギー組成物を投与したＣ群のラットは、ブドウ種子及び果皮の粉砕物をそのまま投与したＢ群、乳酸菌のみを投与したＤ群に比べ、ＩｇＥの産生が有意に抑制されていた。
このことから、本発明の抗アレルギー組成物を摂取することで、ＩｇＥが関与するＩ型アレルギー反応の発症を効果的に抑制でき、花粉アレルギー、アレルギー性鼻炎、気管支喘息、アトピー性皮膚炎などの予防や症状緩和などに有効であることがわかる。
The results are shown in FIG. As shown in FIG. 1, the rats of Group C administered with the antiallergic composition of the present invention produced IgE as compared with Group B administered with crushed grape seeds and pericarp as it was and Group D administered with lactic acid bacteria alone. Was significantly suppressed.
Therefore, by taking the antiallergic composition of the present invention, it is possible to effectively suppress the onset of type I allergic reaction involving IgE, such as pollen allergy, allergic rhinitis, bronchial asthma, atopic dermatitis, etc. It turns out to be effective for prevention and symptom relief.
［花粉症の改善性］
製造例２の抗アレルギー組成物を、表１の症状の花粉症患者５０人に２００ｇ／日摂取させたところ、５０人中１９人は、花粉症の症状に改善が見られ、５０人中３１は大いに改善が見られた。
[Improvement of hay fever]
When the antiallergic composition of Production Example 2 was fed to 50 hay fever patients in Table 1 at 200 g / day, 19 out of 50 showed improvement in the symptoms of hay fever, 31 out of 50 There was a great improvement.
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