WO2020166063A1 - Method for improving frailty and food for improving frailty - Google Patents

Method for improving frailty and food for improving frailty Download PDF

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WO2020166063A1
WO2020166063A1 PCT/JP2019/005560 JP2019005560W WO2020166063A1 WO 2020166063 A1 WO2020166063 A1 WO 2020166063A1 JP 2019005560 W JP2019005560 W JP 2019005560W WO 2020166063 A1 WO2020166063 A1 WO 2020166063A1
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water
flail
soluble polysaccharide
improving
polysaccharide extract
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Japanese (ja)
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マンドウ エイチ ゴーナム
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大和薬品株式会社
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates

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  • the present invention relates to a flail improving method and a flail improving food.
  • Frail is a condition in which physical and mental vitality (motor function, cognitive function, etc.) declines with age, and psychological anxiety, body pain, and social skills impair life functions, resulting in physical and mental fragility. It is a word to show. Frail is also defined as a state in which the living function can be maintained and improved by appropriate intervention and support.
  • the present invention has been made to solve the above problems, and an object thereof is to improve flails.
  • the flail improving method comprises the first step of decomposing starch extracted from rice bran with glucoamylase to obtain a water-soluble polysaccharide extract, and culturing Lentininula edodes of Basidiomycetes. Ammonium sulfate was added to the prepared culture filtrate to obtain a complex of the enzyme from the precipitate, and the complex of the enzyme obtained in the second process was added to the water-soluble polysaccharide extract obtained in the first process to adjust the pH to 4
  • the water-soluble polysaccharide extract obtained in the first step is biologically decorated by reacting for 30 to 60 minutes at 0.0 to 5.0, and further for 30 to 60 minutes at pH 5.5 to 6.5. It comprises a third step of applying and a fourth step of ingesting a flail improving food containing the product produced by the third step as an active ingredient.
  • the product is a polysaccharide complex.
  • the flail-improved food according to the present invention comprises a first step of decomposing starch extracted from rice bran with glucoamylase to obtain a water-soluble polysaccharide extract, and culturing Basidiomycetes lentinula edodes.
  • Ammonium sulfate was added to the prepared culture filtrate to obtain a complex of the enzyme from the precipitate, and the complex of the enzyme obtained in the second process was added to the water-soluble polysaccharide extract obtained in the first process to adjust the pH to 4
  • the water-soluble polysaccharide extract obtained in the first step is biologically decorated by reacting for 30 to 60 minutes at 0.0 to 5.0, and further for 30 to 60 minutes at pH 5.5 to 6.5. It is used for improving flail by containing the product produced by the third step of applying as an active ingredient.
  • the product is a polysaccharide complex.
  • FIG. 1 is a flow chart for explaining a flail improvement method according to an embodiment of the present invention.
  • FIG. 2A is a characteristic diagram showing the results of a questionnaire survey on social life functions for a placebo-controlled double-blind human test in Examples.
  • FIG. 2B is a characteristic diagram showing the results of a questionnaire survey on vitality in a placebo-controlled double-blind human test in Examples.
  • FIG. 2C is a characteristic diagram showing the results of a questionnaire survey regarding a mental aspect summary score for a placebo-controlled double-blind human test in Examples.
  • FIG. 2D is a characteristic diagram showing the results of a questionnaire regarding body pain in a placebo-controlled double-blind human test in Examples.
  • FIG. 2A is a characteristic diagram showing the results of a questionnaire survey on social life functions for a placebo-controlled double-blind human test in Examples.
  • FIG. 2B is a characteristic diagram showing the results of a questionnaire survey on vitality in a placebo-controlled double-blind human test in Examples.
  • FIG. 2E is a characteristic diagram showing the results of a questionnaire survey regarding a physical side summary score for a placebo-controlled double-blind human test in Examples.
  • FIG. 2F is a characteristic diagram showing the results of a questionnaire survey on daily role functions (body) for a placebo-controlled double-blind human test in Examples.
  • starch extracted from rice bran is decomposed with glucoamylase to obtain a water-soluble polysaccharide extract.
  • a water-soluble polysaccharide extract For example, 5 liters of water is added to 1000 g of rice bran, this is heated to 100° C., hot water extraction is performed for 60 minutes, and then the insoluble matter is filtered off.
  • the rice bran hemicellulose extract is obtained by extracting hot water from the rice bran to remove insoluble matter by filtration, and then hydrolyzing the starch in the filtered filtrate with glucoamylase.
  • Hemicellulose other than rice bran can be used. In particular, hemicelluloses of grasses are excellent raw materials.
  • ammonium sulfate is added to the culture filtrate obtained by culturing the Basidiomycetes lentinula edodes, and an enzyme complex is obtained from this precipitate.
  • Lentinula edodes may be conventionally called Lentinus edodes.
  • Table 1 The composition of this medium is shown in Table 1 below.
  • the third step S103 4.5 liters of the rice bran hemicellulose (water-soluble polysaccharide) extract obtained in the first step S101 was added to Enzyme-LE obtained in the second step S102. 3g of LE (enzyme complex) was added, pH was first adjusted to 4.5, reacted at 40°C for 30 minutes, further adjusted to pH 6.0 and allowed to react for 30 minutes, and the bacteria of Lentinula edodes A rice bran hemicellulose modified with an extracorporeal enzyme (RBX-LE: product) is prepared. The first reaction may be carried out at pH 4.0 to 5.0 for 30 to 60 minutes.
  • the next reaction may be carried out at pH 5.5 to 6.5 for 30 to 60 minutes.
  • the produced substance thus prepared is the active ingredient of the flail-improving food of the present embodiment.
  • xylan polysaccharide complex
  • the flail-improved food of the present invention comprises a water-soluble polysaccharide extract obtained by decomposing starch extracted from rice bran with glucoamylase, and basin diomycetes lentinula eddes (Lentinula). Ammonium sulfate was added to the culture filtrate of edodes), and the enzyme complex obtained from this precipitate was added and reacted at pH 4.5 for 30 to 60 minutes, and further at pH 6.0 for 30 to 60 minutes. , A water-soluble polysaccharide extract containing a substance produced by biological decoration as an active ingredient, and used for improving flails. The product is a polysaccharide complex.
  • the product produced as described above is sterilized, sterilized, concentrated as it is, and processed into a supplement, it can be used as a flail-improved food.
  • a flail-improved food containing the product produced in the third step S103 as an active ingredient is ingested. Taking flail-improving foods can improve flail.
  • the above-described flail-improved food is obtained by going through the first step S101, the second step S102, and the third step S103.
  • flail can be improved, as will be described later.
  • the main component of the substance that is the active ingredient of the flail-improved food of the present invention is a polysaccharide complex with xylan mainly having ⁇ -1,4 xylopyranose chains having the physicochemical properties shown in Table 2. It has been found by analysis that it is the body.
  • Example In the examples, a placebo-controlled double-blind human test was conducted using the flail-improved food according to the embodiment. First, healthy adults aged 56 and over were targeted. Moreover, the 1st group was made to ingest 250 mg of flail improving foods per day, and the 2nd group was made to ingest 250 mg of placebo per day. There were 20 males and 10 females in both the first and second groups. The test was conducted for 3 months.

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Abstract

A water-soluble polysaccharide extract is obtained by extracting rice bran with hot water, removing the insoluble matters by filtration, and treating the filtrate with glucoamylase to thereby decompose starch. Then, the water-soluble polysaccharide extract is mixed with an enzyme complex, which is obtained from a precipitate formed by adding ammonium sulfate to a culture supernatant prepared by culturing Lentinula edodes that is a species of Basidiomycetes, and the thus obtained mixture is reacted at pH 4.5 for 30-60 minutes and then at pH 6.0 for 30-60 minutes to thereby give a product in which the water-soluble polysaccharide extract is biologically modified. After subjecting to, for example, sterilization, antisepsis and concentration, this product is taken as a food for improving frailty.

Description

フレイル改善方法およびフレイル改善食品Flail improving method and flail improving food
　本発明は、フレイル改善方法およびフレイル改善食品に関する。 The present invention relates to a flail improving method and a flail improving food.
　世界の総人口に占める６５歳以上の者の割合（高齢化率）は、１９５０年の５．１％から２０１５年には８．３％に上昇している。さらに２０６０年には、高齢化率が１７．８％にまで上昇するものと見込まれており、今後高齢化が急速に進展することになる。このような中で、近年、シニア世代を含む５５歳以上の高齢者の活力が低下した状態を示す、フレイルという言葉が使われるようになり、積極的な高齢者の健康維持・増進において注目を集めている。フレイルは、加齢により心身の活力（運動機能や認知機能など）が低下し、心理的な不安、体の痛み、社会技能の低下により生活機能が障害され、心身の脆弱性が出現した状態を示す言葉である。また、フレイルは、適切な介入・支援により、生活機能の維持向上が可能な状態とも定義されている。 Ratio of people over the age of 65 to the world's total population (aging rate) has risen from 5.1% in 1950 to 8.3% in 2015. Furthermore, by 2060, the aging rate is expected to rise to 17.8%, which means that aging will rapidly progress in the future. Under these circumstances, the term "frail" has been used in recent years, which indicates that the elderly people aged 55 and over, including seniors, have been less active, and attention has been paid to the active maintenance and promotion of the elderly's health. I am collecting. Frail is a condition in which physical and mental vitality (motor function, cognitive function, etc.) declines with age, and psychological anxiety, body pain, and social skills impair life functions, resulting in physical and mental fragility. It is a word to show. Frail is also defined as a state in which the living function can be maintained and improved by appropriate intervention and support.
　高齢者における活力の低下および認知機能の低下は、フレイル治療の重要点として注目されている。加齢による活力が低下する要因は多様であるが、例えば年齢を重ねることで体力や気力が低下し、疲労が溜まりやすくなり、その回復時間が増加することは、誰にでも起こり得る。これらのことは、高齢者に次の活動・行動の開始を躊躇させる。 ▽ Decrease in vitality and cognitive function in elderly people are attracting attention as important points for frail treatment. There are various factors that decrease the vitality due to aging, but for example, it is possible for anyone to decrease their physical strength and energy, increase their fatigue, and increase their recovery time as they age. These things make older people hesitate to start their next activity/action.
　また、これらのことが積み重なることで、筋力などの身体機能も低下し、身体の痛みの発症や社会技能の低下を招き、結果として活動量や食欲が低下する。活動量や食欲の低下は、さらなる活力の低下を生むという負のスパイラルを招き、フレイルが加速する。また、加齢により心身が徐々に弱体化し精神的な健康状態が低下すると、自信の喪失や外部との接触を低下させる要因となる。これらのことも、高齢者の認知機能の低下、筋力の低下、活力の低下、食欲の低下を招き、こちらも負のスパイラルに陥ることがある。 Also, by accumulating these things, physical functions such as muscular strength also deteriorate, leading to the onset of physical pain and deterioration of social skills, resulting in a decrease in activity and appetite. A decrease in the amount of activity and appetite leads to a negative spiral of further decrease in vitality, and the flail accelerates. In addition, if the mental and physical condition is gradually weakened due to aging and the mental health state is deteriorated, it becomes a factor that causes loss of self-confidence and contact with the outside. These factors also lead to a decline in cognitive function, a decrease in muscle strength, a decrease in vitality, and a decrease in appetite in the elderly, which may also fall into a negative spiral.
　上述したように、高齢者の増加に伴い、フレイルの改善が重要視されている。 As mentioned above, improvement of flail is emphasized as the number of elderly people increases.
　本発明は、以上のような問題点を解消するためになされたものであり、フレイルが改善できるようにすることを目的とする。 The present invention has been made to solve the above problems, and an object thereof is to improve flails.
　本発明に係るフレイル改善方法は、米糠より抽出したでんぷんをグルコアミラーゼで分解して水溶性多糖体抽出液を得る第１過程と、バシディオミセテス類のレンチニュラエドデス（Ｌｅｎｔｉｎｕｌａ ｅｄｏｄｅｓ）を培養した培養濾液に硫酸アンモニウムを加え、この沈澱物から酵素の複合体を得る第２過程と、第１過程で得た水溶性多糖体抽出液に第２過程で得た酵素の複合体を加えてｐＨ４.０～５.０で３０～６０分反応させ、さらにｐＨ５．５～６.５で３０～６０分反応させることによって、第１過程で得た水溶性多糖体抽出液に生物学的装飾を施す第３過程と、第３過程により生成した生成物質を有効成分として含むフレイル改善食品を摂取する第４過程とを備える。 The flail improving method according to the present invention comprises the first step of decomposing starch extracted from rice bran with glucoamylase to obtain a water-soluble polysaccharide extract, and culturing Lentininula edodes of Basidiomycetes. Ammonium sulfate was added to the prepared culture filtrate to obtain a complex of the enzyme from the precipitate, and the complex of the enzyme obtained in the second process was added to the water-soluble polysaccharide extract obtained in the first process to adjust the pH to 4 The water-soluble polysaccharide extract obtained in the first step is biologically decorated by reacting for 30 to 60 minutes at 0.0 to 5.0, and further for 30 to 60 minutes at pH 5.5 to 6.5. It comprises a third step of applying and a fourth step of ingesting a flail improving food containing the product produced by the third step as an active ingredient.
　上記フレイル改善方法の一構成例において、生成物質は、多糖複合体である。 In one configuration example of the flail improving method, the product is a polysaccharide complex.
　本発明に係るフレイル改善食品は、米糠より抽出したでんぷんをグルコアミラーゼで分解して水溶性多糖体抽出液を得る第１過程と、バシディオミセテス類のレンチニュラエドデス（Ｌｅｎｔｉｎｕｌａ ｅｄｏｄｅｓ）を培養した培養濾液に硫酸アンモニウムを加え、この沈澱物から酵素の複合体を得る第２過程と、第１過程で得た水溶性多糖体抽出液に第２過程で得た酵素の複合体を加えてｐＨ４.０～５.０で３０～６０分反応させ、さらにｐＨ５．５～６.５で３０～６０分反応させることによって、第１過程で得た水溶性多糖体抽出液に生物学的装飾を施す第３過程と、により生成した生成物質を有効成分として含みフレイルの改善に用いられるものである。 The flail-improved food according to the present invention comprises a first step of decomposing starch extracted from rice bran with glucoamylase to obtain a water-soluble polysaccharide extract, and culturing Basidiomycetes lentinula edodes. Ammonium sulfate was added to the prepared culture filtrate to obtain a complex of the enzyme from the precipitate, and the complex of the enzyme obtained in the second process was added to the water-soluble polysaccharide extract obtained in the first process to adjust the pH to 4 The water-soluble polysaccharide extract obtained in the first step is biologically decorated by reacting for 30 to 60 minutes at 0.0 to 5.0, and further for 30 to 60 minutes at pH 5.5 to 6.5. It is used for improving flail by containing the product produced by the third step of applying as an active ingredient.
　上記フレイル改善食品の一構成例において、生成物質は、多糖複合体である。 In one configuration example of the above flail-improved food, the product is a polysaccharide complex.
　以上説明したことにより、本発明によれば、フレイルが改善できるという優れた効果が得られる。 As described above, according to the present invention, an excellent effect of improving flails can be obtained.
図１は、本発明の実施の形態に係るフレイル改善方法を説明するためのフローチャートである。FIG. 1 is a flow chart for explaining a flail improvement method according to an embodiment of the present invention. 図２Ａは、実施例におけるプラセボコントロール二重盲検ヒト試験に対する社会生活機能に関するアンケートの調査結果を示す特性図である。FIG. 2A is a characteristic diagram showing the results of a questionnaire survey on social life functions for a placebo-controlled double-blind human test in Examples. 図２Ｂは、実施例におけるプラセボコントロール二重盲検ヒト試験に対する活力に関するアンケートの調査結果を示す特性図である。FIG. 2B is a characteristic diagram showing the results of a questionnaire survey on vitality in a placebo-controlled double-blind human test in Examples. 図２Ｃは、実施例におけるプラセボコントロール二重盲検ヒト試験に対する精神的側面サマリースコアに関するアンケートの調査結果を示す特性図である。FIG. 2C is a characteristic diagram showing the results of a questionnaire survey regarding a mental aspect summary score for a placebo-controlled double-blind human test in Examples. 図２Ｄは、実施例におけるプラセボコントロール二重盲検ヒト試験に対する体の痛みに関するアンケートの調査結果を示す特性図である。FIG. 2D is a characteristic diagram showing the results of a questionnaire regarding body pain in a placebo-controlled double-blind human test in Examples. 図２Ｅは、実施例におけるプラセボコントロール二重盲検ヒト試験に対する身体的側面サマリースコアに関するアンケートの調査結果を示す特性図である。FIG. 2E is a characteristic diagram showing the results of a questionnaire survey regarding a physical side summary score for a placebo-controlled double-blind human test in Examples. 図２Ｆは、実施例におけるプラセボコントロール二重盲検ヒト試験に対する日常役割機能（身体）に関するアンケートの調査結果を示す特性図である。FIG. 2F is a characteristic diagram showing the results of a questionnaire survey on daily role functions (body) for a placebo-controlled double-blind human test in Examples.
　以下、本発明の実施の形態に係るフレイル改善方法について図１を参照して説明する。 Hereinafter, the flail improvement method according to the embodiment of the present invention will be described with reference to FIG.
　まず、第１過程Ｓ１０１で、米糠より抽出したでんぷんをグルコアミラーゼで分解して水溶性多糖体抽出液を得る。例えば、米糠１０００ｇに水５リットルを加え、これを１００℃に加熱して熱水抽出を６０分間行った後、不溶物を濾別する。このように、米糠より熱水で抽出して不溶物を濾別した後、濾別した濾液中のでんぷんをグルコアミラーゼで加水分解することにより、米糠ヘミセルロース抽出液を得る。米糠以外にもヘミセルロースであれば使用し得る。特にイネ科の植物のヘミセルロースは原料として優れている。 First, in the first step S101, starch extracted from rice bran is decomposed with glucoamylase to obtain a water-soluble polysaccharide extract. For example, 5 liters of water is added to 1000 g of rice bran, this is heated to 100° C., hot water extraction is performed for 60 minutes, and then the insoluble matter is filtered off. Thus, the rice bran hemicellulose extract is obtained by extracting hot water from the rice bran to remove insoluble matter by filtration, and then hydrolyzing the starch in the filtered filtrate with glucoamylase. Hemicellulose other than rice bran can be used. In particular, hemicelluloses of grasses are excellent raw materials.
　次に、第２過程Ｓ１０２で、バシディオミセテス類のレンチニュラエドデス（Ｌｅｎｔｉｎｕｌａ ｅｄｏｄｅｓ）を培養した培養濾液に硫酸アンモニウムを加え、この沈澱物から酵素の複合体を得る。なお、レンチニュラエドデスは、慣用的にレンチナスエドデス（Ｌｅｎｔｉｎｕｓ　ｅｄｏｄｅｓ）と呼ばれる場合もある。この培地組成について、以下の表１に示す。 Next, in the second step S102, ammonium sulfate is added to the culture filtrate obtained by culturing the Basidiomycetes lentinula edodes, and an enzyme complex is obtained from this precipitate. Lentinula edodes may be conventionally called Lentinus edodes. The composition of this medium is shown in Table 1 below.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
　上述した培地での培養の後、培養濾液に硫酸アンモニウムを５０％飽和となるように加え、生じた沈澱物を分別し、Ｌｅｎｔｉｎｕｌａ ｅｄｏｄｅｓの酵素複合体（Ｅｎｚｙｍｅ－ＬＥ）を得る。 After culturing in the above-mentioned medium, ammonium sulfate is added to the culture filtrate so as to be 50% saturated, and the resulting precipitate is separated to obtain Lentinula edodes enzyme complex (Enzyme-LE).
　上述したようにＥｎｚｙｍｅ－ＬＥを得た後、第３過程Ｓ１０３で、第１過程Ｓ１０１で得た米糠ヘミセルロース（水溶性多糖体）抽出液４．５リットルに、第２過程Ｓ１０２で得たＥｎｚｙｍｅ－ＬＥ（酵素の複合体）３ｇを加え、最初にｐＨを４．５に調整し、４０℃で３０分反応させて、さらにｐＨを６．０に調整して３０分反応させ、Ｌｅｎｔｉｎｕｌａ ｅｄｏｄｅｓの菌体外酵素によって修飾された米糠ヘミセルロース（ＲＢＸ－ＬＥ：生成物質）を作製する。なお、最初の反応は、ｐＨ４.０～５.０で３０～６０分反応させればよい。また、次の反応は、ｐＨ５．５～６.５で３０～６０分反応さればよい。作製した生成物質が、本実施の形態のフレイル改善食品の有効成分である。この有効成分となる物質の主成分は、β－１,４キシロピラノース鎖を主とするキシラン（多糖複合体）であることが分析の結果判明している。 After obtaining Enzyme-LE as described above, in the third step S103, 4.5 liters of the rice bran hemicellulose (water-soluble polysaccharide) extract obtained in the first step S101 was added to Enzyme-LE obtained in the second step S102. 3g of LE (enzyme complex) was added, pH was first adjusted to 4.5, reacted at 40°C for 30 minutes, further adjusted to pH 6.0 and allowed to react for 30 minutes, and the bacteria of Lentinula edodes A rice bran hemicellulose modified with an extracorporeal enzyme (RBX-LE: product) is prepared. The first reaction may be carried out at pH 4.0 to 5.0 for 30 to 60 minutes. Further, the next reaction may be carried out at pH 5.5 to 6.5 for 30 to 60 minutes. The produced substance thus prepared is the active ingredient of the flail-improving food of the present embodiment. As a result of the analysis, it has been found that the main component of the substance as the active ingredient is xylan (polysaccharide complex) mainly composed of β-1,4 xylopyranose chain.
　以上に説明したように、本発明におけるフレイル改善食品は、米糠より抽出したでんぷんをグルコアミラーゼで分解して得られた水溶性多糖体抽出液に、バシディオミセテス類のレンチニュラエドデス（Ｌｅｎｔｉｎｕｌａ ｅｄｏｄｅｓ）を培養した培養濾液に硫酸アンモニウムを加え、この沈澱物から得られた酵素の複合体を加えてｐＨ４.５で３０～６０分反応させ、さらにｐＨ６.０で３０～６０分反応させることによって、水溶性多糖体抽出液に生物学的装飾を施すことにより生成した生成物質を有効成分として含み、フレイル改善に用いられる。生成物質は、多糖複合体である。 As described above, the flail-improved food of the present invention comprises a water-soluble polysaccharide extract obtained by decomposing starch extracted from rice bran with glucoamylase, and basin diomycetes lentinula eddes (Lentinula). Ammonium sulfate was added to the culture filtrate of edodes), and the enzyme complex obtained from this precipitate was added and reacted at pH 4.5 for 30 to 60 minutes, and further at pH 6.0 for 30 to 60 minutes. , A water-soluble polysaccharide extract containing a substance produced by biological decoration as an active ingredient, and used for improving flails. The product is a polysaccharide complex.
　例えば、上述したようにして作製した生成物質を除菌、滅菌してこのまま濃縮してサプリメント状に加工すれば、フレイル改善食品として使用することができる。 For example, if the product produced as described above is sterilized, sterilized, concentrated as it is, and processed into a supplement, it can be used as a flail-improved food.
　ここで、ＲＢＸ－ＬＥの理化学的性質は以下の表２に示す通りである。 The physicochemical properties of RBX-LE are as shown in Table 2 below.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
　次に、第４過程Ｓ１０４で、第３過程Ｓ１０３により生成した生成物質を有効成分として含むフレイル改善食品を摂取する。フレイル改善食品を摂取することで、フレイルが改善できるようになる。 Next, in a fourth step S104, a flail-improved food containing the product produced in the third step S103 as an active ingredient is ingested. Taking flail-improving foods can improve flail.
　なお、上述したフレイル改善食品は、第１過程Ｓ１０１，第２過程Ｓ１０２，第３過程Ｓ１０３を経ることで得られるものである。このフレイル改善食品を摂取することで、後述するように、フレイルが改善できるようになる。ここで、本発明のフレイル改善食品の有効成分となる物質の主成分は、上述したように、表２に示す理化学的性質を有するβ－１,４キシロピラノース鎖を主とするキシランによる多糖複合体であることが分析の結果判明している。 The above-described flail-improved food is obtained by going through the first step S101, the second step S102, and the third step S103. By ingesting this flail-improving food, flail can be improved, as will be described later. Here, as described above, the main component of the substance that is the active ingredient of the flail-improved food of the present invention is a polysaccharide complex with xylan mainly having β-1,4 xylopyranose chains having the physicochemical properties shown in Table 2. It has been found by analysis that it is the body.
　しかしながら、β－１,４キシロピラノース鎖を主とするキシランの全てが、フレイル改善の効果が得られるものとは言えない。一方、第１過程Ｓ１０１，第２過程Ｓ１０２，第３過程Ｓ１０３を経ることで得られる、平均分子量が６０万ダルトンにもなる多糖複合体を、現時点の分析技術で完全に特定（同定）することは、不可能であると考えられる。したがって、本発明のフレイル改善食品について、本発明の効果に寄与する成分を明確に特定するなどして、フレイル改善食品をその構造または特性により直接特定することは、おおよそ実際的ではないと考えられる。 However, it cannot be said that all of the xylan mainly composed of β-1,4 xylopyranose chain can obtain the effect of improving flail. On the other hand, a polysaccharide complex having an average molecular weight of 600,000 daltons, which is obtained by going through the first step S101, the second step S102, and the third step S103, can be completely identified (identified) by the present analytical technique. Is considered impossible. Therefore, regarding the flail-improved food of the present invention, it is not considered practical to directly specify the flail-improved food by its structure or characteristics, such as by clearly specifying the components contributing to the effect of the present invention. ..
　次に、上述した本実施の形態に係るフレイル改善食品を用いたフレイル改善方法の効果について、実施例を用いて説明する。 Next, the effects of the flail improving method using the flail improving food according to the present embodiment described above will be described using examples.
［実施例］
　実施例では、実施の形態におけるフレイル改善食品を用いてプラセボコントロール二重盲検ヒト試験を行った。まず、５６歳以上の健常成人を対象とした。また、第１群は、一日あたり、２５０ｍｇのフレイル改善食品を摂取させ、第２群は、一日あたり、２５０ｍｇのプラシーボを摂取させた。第１群および第２群ともに、男性２０名、女性１０名とした。また、試験は、３ヶ月間実施した。 [Example]
In the examples, a placebo-controlled double-blind human test was conducted using the flail-improved food according to the embodiment. First, healthy adults aged 56 and over were targeted. Moreover, the 1st group was made to ingest 250 mg of flail improving foods per day, and the 2nd group was made to ingest 250 mg of placebo per day. There were 20 males and 10 females in both the first and second groups. The test was conducted for 3 months.
　試験の評価は、「SF-12v2」アンケート（非特許文献１参照）を用い、「Health Related QOL」の改善として実施した。アンケート調査は、上述した試験の開始前と開始３カ月後とに行った。アンケート調査の結果を図２Ａ，図２Ｂ，図２Ｃ，図２Ｄ，図２Ｅ，図２Ｆに示す。 Evaluation of the test was conducted as an improvement of "Health Related QOL" using the "SF-12v2" questionnaire (see Non-Patent Document 1). The questionnaire survey was conducted before the start of the above-mentioned test and three months after the start. The results of the questionnaire survey are shown in FIGS. 2A, 2B, 2C, 2D, 2E, and 2F.
　上述した調査により、実施の形態のフレイル改善食品を３カ月摂取することで、活力、社会生活機能、精神的側面を示すサマリースコア、体の痛み、身体的側面を示すサマリースコア、身体の日常役割機能が有意に改善しているという結果が得られた。 According to the above-mentioned investigation, by taking the flail-improving food of the embodiment for 3 months, vitality, social life function, summary score showing mental aspect, body pain, summary score showing physical aspect, daily role of body The result showed that the function was significantly improved.
　以上に説明したように、本発明のフレイル改善食品を摂取することで、フレイルの改善に有効であることが分かる。 As described above, it is found that ingesting the flail-improving food of the present invention is effective in improving flail.

Claims (4)

  1. 　米糠より抽出したでんぷんをグルコアミラーゼで分解して水溶性多糖体抽出液を得る第１過程と、
    　バシディオミセテス類のレンチニュラエドデス（Ｌｅｎｔｉｎｕｌａ ｅｄｏｄｅｓ）を培養した培養濾液に硫酸アンモニウムを加え、この沈澱物から酵素の複合体を得る第２過程と、
    　前記第１過程で得た水溶性多糖体抽出液に前記第２過程で得た酵素の複合体を加えてｐＨ４.０～５.０で３０～６０分反応させ、さらにｐＨ５．５～６.５で３０～６０分反応させることによって、前記第１過程で得た水溶性多糖体抽出液に生物学的装飾を施す第３過程と、
    　前記第３過程により生成した生成物質を有効成分として含むフレイル改善食品を摂取する第４過程と
    　を備えるフレイル改善方法。     A first step of decomposing starch extracted from rice bran with glucoamylase to obtain a water-soluble polysaccharide extract,
    A second step in which ammonium sulfate is added to the culture filtrate obtained by culturing the Basidiomycetes Lentinula edodes to obtain an enzyme complex from the precipitate;
    The complex of the enzyme obtained in the second step is added to the water-soluble polysaccharide extract obtained in the first step, and the mixture is reacted at pH 4.0-5.0 for 30-60 minutes, and further the pH is 5.5-6. A third step of biologically decorating the water-soluble polysaccharide extract obtained in the first step by reacting at 5 to 30 to 60 minutes,
    And a fourth step of ingesting a flail improving food containing the product produced by the third step as an active ingredient.
  2. 　請求項１記載のフレイル改善方法において、前記生成物質は、多糖複合体であることを特徴とするフレイル改善方法。 The method for improving flails according to claim 1, wherein the product substance is a polysaccharide complex.
  3. 　米糠より抽出したでんぷんをグルコアミラーゼで分解して水溶性多糖体抽出液を得る第１過程と、
    　バシディオミセテス類のレンチニュラエドデス（Ｌｅｎｔｉｎｕｌａ ｅｄｏｄｅｓ）を培養した培養濾液に硫酸アンモニウムを加え、この沈澱物から酵素の複合体を得る第２過程と、
    　前記第１過程で得た水溶性多糖体抽出液に前記第２過程で得た酵素の複合体を加えてｐＨ４.０～５.０で３０～６０分反応させ、さらにｐＨ５．５～６.５で３０～６０分反応させることによって、前記第１過程で得た水溶性多糖体抽出液に生物学的装飾を施す第３過程と、
    　により生成した生成物質を有効成分として含み
    　フレイルの改善に用いられるフレイル改善食品。     A first step of decomposing starch extracted from rice bran with glucoamylase to obtain a water-soluble polysaccharide extract,
    A second step in which ammonium sulfate is added to the culture filtrate obtained by culturing the Basidiomycetes Lentinula edodes to obtain an enzyme complex from the precipitate;
    The complex of the enzyme obtained in the second step is added to the water-soluble polysaccharide extract obtained in the first step, and the mixture is reacted at pH 4.0-5.0 for 30-60 minutes, and further the pH is 5.5-6. A third step of biologically decorating the water-soluble polysaccharide extract obtained in the first step by reacting at 5 to 30 to 60 minutes,
    A flail-improved food used for improving flail, which contains the product produced by the method as an active ingredient.
  4. 　請求項３記載のフレイル改善食品において、前記生成物質は、多糖複合体であることを特徴とするフレイル改善食品。 The flail-improved food according to claim 3, wherein the product substance is a polysaccharide complex.
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