U.S. patent application number 16/769625 was filed with the patent office on 2020-12-17 for composition containing moringa extract and/or pulverized product.
This patent application is currently assigned to Taiyo Kagaku Co., Ltd.. The applicant listed for this patent is Masamitsu MORIWAKI, Kazuo SHIMIZU. Invention is credited to Masamitsu MORIWAKI, Kazuo SHIMIZU.
Application Number | 20200390684 16/769625 |
Document ID | / |
Family ID | 1000005075056 |
Filed Date | 2020-12-17 |
![](/patent/app/20200390684/US20200390684A1-20201217-D00000.png)
![](/patent/app/20200390684/US20200390684A1-20201217-D00001.png)
![](/patent/app/20200390684/US20200390684A1-20201217-D00002.png)
United States Patent
Application |
20200390684 |
Kind Code |
A1 |
SHIMIZU; Kazuo ; et
al. |
December 17, 2020 |
COMPOSITION CONTAINING MORINGA EXTRACT AND/OR PULVERIZED
PRODUCT
Abstract
A composition containing a Moringa extract and/or a Moringa
pulverized product, wherein a mass ratio of a content of a moringin
to a content of a glucomoringin (moringin/glucomoringin) is from
0.00005 to 0.30, and wherein a myrosinase is deactivated, or the
composition does not contain a myrosinase. The composition of the
present invention is useful in the fields of foodstuff, cosmetics,
and the like.
Inventors: |
SHIMIZU; Kazuo; (Suzuka-shi,
Mie, JP) ; MORIWAKI; Masamitsu; (Suzuka-shi, Mie,
JP) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
SHIMIZU; Kazuo
MORIWAKI; Masamitsu |
Suzuka-shi, Mie
Suzuka-shi, Mie |
|
JP
JP |
|
|
Assignee: |
Taiyo Kagaku Co., Ltd.
Yokkaichi-shi, Mie
JP
|
Family ID: |
1000005075056 |
Appl. No.: |
16/769625 |
Filed: |
November 8, 2019 |
PCT Filed: |
November 8, 2019 |
PCT NO: |
PCT/JP2019/043940 |
371 Date: |
June 4, 2020 |
Current U.S.
Class: |
1/1 |
Current CPC
Class: |
A23V 2002/00 20130101;
A61K 8/9789 20170801; A23L 33/105 20160801 |
International
Class: |
A61K 8/9789 20060101
A61K008/9789; A23L 33/105 20060101 A23L033/105 |
Foreign Application Data
Date |
Code |
Application Number |
Dec 7, 2018 |
JP |
2018-229933 |
Claims
1. (canceled)
2. A composition comprising a Moringa extract and/or a Moringa
pulverized product, wherein a mass ratio of a content of a moringin
to a content of a glucomoringin (moringin/glucomoringin) is from
0.00005 to 0.30, wherein a myrosinase is deactivated, or the
composition does not comprise a myrosinase, and wherein the content
of a glucomoringin is 1.5% by mass or more calculated in terms of a
dry solid content.
3. Foodstuff comprising a composition as defined in claim 2.
4. Cosmetics comprising a composition as defined in claim 2.
Description
TECHNICAL FIELD
[0001] The present invention relates to a composition containing a
Moringa extract and/or a Moringa pulverized product, and foodstuff
and cosmetics containing the composition.
BACKGROUND ART
[0002] A plant belonging to the genus Moringa (also simply referred
to herein to as "Moringa") is a plant which is widely familiar as a
medicinal plant in India, Southeast Asia and the like, and has been
found to have various useful physiological functions such as
anti-oxidation effects and anti-inflammatory effects. Moringa
richly contains minerals, amino acids, benzyl glucosinolates (BGLs)
and the like as active ingredients for these effects. Recently, a
dry pulverized product of leaves or roots of Moringa, an extract
powder which is extracted with hot water, a water-containing
alcohol or the like from the pulverized product as a raw material,
and the like have been sold as a raw material of a functional food,
and are remarked (see, Patent Publications 1 and 2, and Non-Patent
Publication 1).
[0003] Moringa contains a myrosinase which allows to convert
(enzymatically degrade) benzyl glucosinolate to benzyl
isothiocyanate (BITC). Benzyl glucosinolate and myrosinase do not
react because they are separated and localized in a usual state.
However, when subjected to an extraction with a solvent or
pulverization, benzyl glucosinolate and myrosinase are vigorously
reacted, and benzyl glucosinolate is converted to benzyl
isothiocyanate. For this reason, in a Moringa extract which is an
extract of a Moringa, benzyl glucosinolate is no longer present. In
view of the above, the applicant of the present application has
proposed that a specified pretreatment is carried out to deactivate
the myrosinase, thereby inhibiting the degradation of benzyl
glucosinolate in the Moringa extract, and the like (Patent
Publication 3).
PRIOR ART REFERENCES
Patent Publications
[0004] Patent Publication 1: Japanese Patent No. 4032393
[0005] Patent Publication 2: Japanese Patent Laid-Open No.
2008-237117
[0006] Patent Publication 3: Japanese Patent Laid-Open No.
2017-217006
Non-Patent Publications
[0007] Non-Patent Publication 1: Global Advanced Research Journal
of Agricultural Science (ISSN:2315-5094), 4 (4), 188-199, April,
2015
SUMMARY OF THE INVENTION
Problems to be Solved by the Invention
[0008] The Moringa extract of Patent Publication 3 has useful
physiological functions and high safety. However, further
improvements are in demand for the area under the curve (AUC) of
blood concentration-time, which is an index of absorption amount
into a body.
[0009] An object of the present invention is to provide a
composition having useful physiological functions and being
excellent in AUC and storage stability, and foodstuff and cosmetics
containing the composition.
Means to Solve the Problems
[0010] As a result of studying the above problems, it has been
found that a composition in which a mass ratio of a content of a
moringin, which is one kind of benzyl isothiocyanates, to a content
of a glucomoringin, which is one kind of benzyl glucosinolates, is
adjusted to a specified range is excellent in AUC. In the benzyl
glucosinolates, there are plural analogs in addition to
glucomoringin, and the benzyl glucosinolates are a collective name
thereof. Therefore, in the present invention, the main active
ingredients glucomoringin (4-(.alpha.-L-rhamnosiloxy)benzyl
glucosinolate) and its derivative moringin
(4-(.alpha.-L-rhamnosiloxy)benzyl isothiocyanate) are used as
indices, in place of the benzyl glucosinolates. In addition, in the
present invention, it has been found that a composition having
excellent storage stability of the glucomoringin is obtained by
deactivating or removing a myrosinase. Further, it has been found
that a composition having excellent storage stability of a moringin
is obtained by allowing the glucomoringin and the moringin to be
co-present in the composition of the present invention. The present
inventors have made intensive studies on the bases of the findings,
and the present invention has been perfected thereby.
[0011] The present invention relates to the following [1] to
[3]:
[1] A composition containing a Moringa extract and/or a Moringa
pulverized product, wherein a mass ratio of a content of a moringin
to a content of a glucomoringin (moringin/glucomoringin) is from
0.00005 to 0.30, and wherein a myrosinase is deactivated, or the
composition does not contain a myrosinase. [2] Foodstuff containing
a composition as defined in [1]. [3] Cosmetics containing a
composition as defined in [1].
Effects of the Invention
[0012] According to the present invention, a composition having
useful physiological functions and being excellent in AUC and
storage stability, and foodstuff and cosmetics containing the
composition can be provided.
BRIEF DESCRIPTION OF THE DRAWINGS
[0013] FIG. 1 A graph showing a concentration of a metabolite at
each time for Example 1, Example 4, Comparative Example 1,
Comparative Example 4, Comparative Example 19, and Comparative
Example 22.
[0014] FIG. 2 A graph showing AUC for Example 1, Example 4,
Comparative Example 1, Comparative Example 4, Comparative Example
19, and Comparative Example 22.
[0015] FIG. 3 A graph showing a swimming time of rats given with
Example 4 and Comparative Example 4.
MODES FOR CARRYING OUT THE INVENTION
[0016] The composition of the present invention contains a Moringa
extract and/or a Moringa pulverized product (which may be
hereinafter referred to as "a Moringa extract or the like"). The
Moringa extract is obtained by extracting from a Moringa with a
solvent by a known method. The Moringa pulverized product is
obtained by pulverizing a Moringa with a known pulverizer.
[0017] The Moringa subjected to the extraction or pulverization
includes, but not particularly limited to, for example, Moringa
oleifera, Moringa concanensis, Moringa drouhardii, and the like.
Among them, Moringa oleifera is preferred, from the viewpoint that
the Moringa oleifera is widely cultivated and can be easily
harvested. Moringa oleifera is a deciduous small arbor which is
grown in India in origin, and has other names such as Horseradish
tree, Ben nut, Malungai (in Tagalog), Sanjanaa (in Hindu) and the
like.
[0018] As parts of a Moringa to be extracted or to be pulverized,
all of stems, leaves, sheaths (fruit flesh) and seeds can be used.
These parts may be used in the raw, or may be used after drying,
and it is preferable that these parts are used after drying, from
the viewpoint of the storage stability as a raw material and the
yield during the production of an extract.
[0019] As the solvent used in the extraction, water, an organic
solvent, or a mixed solvent of water and an organic solvent is
used. The organic solvent includes lower alcohols which can be
mixed with water (a monohydric or polyhydric alcohol containing 1
to 4 carbon atoms such as methanol, ethanol, propanol, propylene
glycol, butylene glycol, and glycerol), acetone and the like. When
the solvent is a mixed solvent of these organic solvents and water,
the organic solvents may be previously mixed with water and used,
or two or more kinds of the organic solvents may be mixed with
water and used. Although a mixing proportion with an organic
solvent in the case of the mixed solvent with water can be used
from exceeding 0% to less than 100%, extraction only with water is
preferred, from the viewpoint of safety. The liquid amount of the
solvent used in the extraction is, but not particularly limited to,
for example, from 200 to 3,000 parts by mass, based on 100 parts by
mass of the Moringa to be extracted. The temperature of the solvent
during the extraction can be, but not particularly limited to, for
example, from 20.degree. to 95.degree. C. The extraction time can
be, but not particularly limited to, for example, from 30 to 150
minutes, from the viewpoint of production efficiency. The
extraction can be carried out in a state with stirring or a static
state. After the extraction, the extract is subjected to a
treatment such as filtration or centrifugation to remove the
residues, and thereafter an extraction solvent can be removed by
depressurization or the like. In addition, the extract can be
optionally dried with a spray-drier or the like in a case where an
extract is powdered, and the like.
[0020] The composition of the present invention contains a
glucomoringin and a moringin. It has been known that these
components have useful physiological functions such as
anti-fatigue, anti-oxidation, nourishment and revitalization and
hormonal regulation. However, it has been considered that the
effects of various activities are basically owned by the moringin,
and that the glucomoringin is an active precursor. It has been
known that when a glucomoringin is ingested, the glucomoringin is
metabolized by enterobacteria in the bodies, and converted to a
moringin. However, a composition containing a Moringa extract
and/or a Moringa pulverized product, the composition containing a
glucomoringin and a moringin at a certain ratio has not been known.
In addition, the composition of the present invention is a
composition in which a myrosinase is deactivated, or the
composition does not contain a myrosinase.
[0021] The content of the glucomoringin in the composition of the
present invention, calculated in terms of a dry solid content, is
preferably 1.5% by mass or more, more preferably 6% by mass or
more, even more preferably 10% by mass or more, and even more
preferably 15% by mass or more, from the viewpoint of exhibiting
useful physiological functions. The upper limit can be, but not
particularly limited to, for example, 50% by mass or less. The
content of the glucomoringin is measured in accordance with a
method described in Examples set forth below.
[0022] The content of the moringin in the composition of the
present invention, calculated in terms of a dry solid content, is
preferably 0.0005% by mass or more, more preferably 0.005% by mass
or more, even more preferably 0.01% by mass or more, and even more
preferably 0.1% by mass or more, from the viewpoint of exhibiting
useful physiological functions. The upper limit can be, but not
particularly limited to, for example, 15% by mass or less. The
content of the moringin is measured in accordance with a method
described in Examples set forth below.
[0023] The mass ratio of the content of a moringin to the content
of a glucomoringin (moringin/glucomoringin) in the composition of
the present invention is 0.00005 or more, preferably 0.0002 or
more, more preferably 0.002 or more, and even more preferably 0.20
or more, from the viewpoint of AUC, and the mass ratio is 0.30 or
less, preferably 0.10 or less, more preferably 0.05 or less, and
even more preferably 0.03 or less, from the viewpoint of storage
stability. The method of adjusting the mass ratio is not
particularly limited, and a Moringa extract or the like containing
a glucomoringin is mixed with a Moringa extract or the like
containing a moringin, whereby the composition can be adjusted to
any mass ratios. The Moringa extract or the like containing a
glucomoringin is obtained by deactivating a myrosinase in
accordance with a known method, and carrying out extraction. The
Moringa extract or the like containing a moringin is obtained by
carrying out extraction or the like without deactivating a
myrosinase, and then deactivating or removing the myrosinase or the
like. The means of deactivating or removing a myrosinase includes,
for example, a heat treatment at a temperature of 85.degree. C. or
higher, an extraction treatment with a solvent having an ethanol
content of 80% or more, dialysis, gel filtration, an enzymatic
removal treatment by ultrafiltration, and the like. The
confirmation of deactivation or removal of the myrosinase can be
measured in accordance with a method described in Examples set
forth below.
[0024] The composition of the present invention can contain free
amino acids, and can further contain one or more amino acids
selected from the group consisting of, for example, arginine,
glutamic acid, alanine, methionine, and cysteine.
[0025] The content of the free amino acids in the composition of
the present invention is preferably 0.1% by mass or more calculated
in terms of a dry solid content of the extract, and more preferably
0.5% by mass or more, from the viewpoint of the health promotion.
The upper limit can be, but not particularly limited to, for
example, 2.0% by mass or less. When the free amino acids are
contained in two or more kinds, the content refers to a total
amount thereof.
[0026] The composition of the present invention can contain
optional ingredients including minerals such as zinc, potassium,
calcium, iron, copper, sodium, and magnesium; vitamins such as
vitamin A, vitamin B1, vitamin B2, vitamin C, vitamin D, and
vitamin E; and excipients such as dextrin, maltodextrin,
galactomannan, cyclodextrin, starches, and lactose, and the
like.
[0027] Since the composition of the present invention has useful
physiological functions and is excellent in AUC and storage
stability, the composition can be blended in foodstuff and
cosmetics.
[0028] Since the glucomoringin and the moringin are co-present in
the composition of the present invention, in the foodstuff, a
bitterness or a color change originated from the glucomoringin can
be inhibited, or pungency or an unpleasant odor originated from the
moringin can be inhibited. The foodstuff may be, for example,
beverages such as refreshing beverages, carbonated beverages,
nutritional supplement beverages, fruit beverages, and lactic acid
beverages, or concentrated stock solutions or powders for preparing
these beverages, or the like. In addition, the composition of the
present invention can be added to cold confectioneries such as ice
cream, sherbet, or frappe (kaki kori); or noodles such as buckwheat
noodles (soba), wheat noodles (udon), fen-tiao, skin of dumplings
stuffed with meat and vegetables, skin of shao-mai, Chinese noodles
or instant noodles. Further, the composition of the present
invention can be added to confectioneries such as a candy, a
chewing gum, a chocolate, a tablet candy, a gummy candy, a snack, a
biscuit, a jelly, a custard pudding, a jam, a cream, or a baked
confectionery. Also, the composition of the present invention can
be added to a marine or livestock processed food such as tubular
roll of steamed fish paste, ham, or sausage; a dairy product such
as a processed milk or a fermented milk, or the composition can be
added to a fat or oil and a fat or oil processed food such as salad
oil, tempura oil, margarine, mayonnaise, shortening, whipped cream,
and salad dressing; a seasoning such as a sauce or a gravy sauce; a
soup, a stew, a salad, a ready-made side dish, a pickle or the
like. Moreover, the composition can be added to various forms of
health and nutritional supplemental foods in the forms of tablets,
capsules, and drinks; other quasi-drugs such as oral cavity
refreshing agents that are used in the oral cavity such as oral
refreshing agents and oral deodorizing agents, dentifrices, and
mouthwashes; emollient creams, emollient lotions, or the like.
[0029] The blending amount of the composition of the present
invention is not particularly limited, and the composition can be
blended in the foodstuff so that the amount is, for example, from
0.01 to 80% by mass, calculated in terms of the dry solid content
of the extract.
[0030] The cosmetics include, for example, skin care products,
makeup products, fragrance products, body care products, hair care
products, and the like. As the skin care products, the composition
which is added to lotions such as emollients, astringent lotions,
cleansing lotions, multi-layered cosmetics; milky lotions such as
emollient lotions, moisturizing lotions, milky lotions, nourishing
lotions, nourishing milks, skin moisturizers, moisturizing
emulsions, massage lotions, cleansing lotions, protect emulsions,
sun protect, sun protectors, UV care milk, sunscreens, make-up
lotions, keratin smoothers, elbow lotions, hand lotions, and body
lotions; creams such as emollient creams, nourishing creams,
nutritive creams, varnishing creams, moisturizing creams, night
creams, massaging creams, cleansing creams, make-up creams, base
skin care creams, pre-make-up creams, sunscreen creams, suntan
creams, depilatory creams, deodorant creams, shaving creams, and
keratin softening creams; gels such as moisturizing gels; essences
such as moisture-retaining essences, whitening essences, and
ultraviolet-protecting essences; liposome cosmetics such as
liposome cosmetic solutions and liposome lotions; packs and masks
such as peel-off packs, powder packs, washing packs, oil packs, and
cleansing masks; cleansing agents such as cleansing foams,
cleansing creams, cleansing milks, cleansing lotions, cleansing
gels, cleansing oils, cleansing masks, cleansing powders, face wash
powders; soaps such as toilet soaps, transparent soaps, medicated
soaps, liquid soaps, shaving soaps, and synthetic toilet soaps can
be used. As the make-up products, the composition which is added to
face powders and dusting powders, foundations, lipsticks, lip
glosses, cheek rouges, eyeliners, mascaras, eye shadows, eyebrow
pencils, eyebrows, nail polishes, polish removers, and nail
treatments can be used. As the fragrance products, the composition
which is added to colognes, perfumes, parfum, eaux de parfum, eaux
de toilette, solid perfumes, fragrance powders, perfumed soaps,
body lotions, bath oils, or the like can be used. As the body care
products, the composition which is added to body cleansers such as
body shampoos; deodorant cosmetics such as deodorant lotions,
deodorant powders, deodorant sprays, and deodorant sticks;
decolorizers, and depilatory and hair removing agents; bathing
agents; insect repellents such as insect repellent sprays can be
used. As the hair care products, the composition which is added to
shampoos such as oil shampoos, cream shampoos, conditioning
shampoos, dandruff shampoos, hair color shampoos, two-in-one
conditioning shampoos; rinses, treatments, hair packs, color
lotions, split end menders, permanent wave agents, oxidizing dyes,
hair bleaches, hair color pretreatments, hair color
after-treatments, permanent pretreatments, permanent
after-treatments, hair manicure agents, hair tonics, or hair grow
agents can be used.
EXAMPLES
[0031] The examples of the present invention will be described
hereinbelow, without intending to limit the present invention to
these examples. Here, "%" means "% by mass" unless specified
otherwise.
Preparation Examples 1 to 44 of Moringa Extracts or Moringa
Pulverized Products
[0032] Moringa seeds were pulverized with a mill to give a
pulverized product of seeds. Five-hundred grams of deionized water
(90.degree. C.) was added to 100 g of the pulverized product of
seeds, and the mixture was stirred (pre-treated) for 5 minutes.
Thereafter, 1,500 g of deionized water (10.degree. C.) was added to
the mixture to adjust the temperature to 35.degree. C., and the
mixture was stirred for 2 hours. Thereafter, the mixture was
filtered with a filter paper, and the filtrate was concentrated
with a rotary evaporator under a reduced pressure. The concentrated
solution obtained was dried with a freeze-drier to give 10 g of a
Moringa extract of Preparation Example 1.
[0033] The same procedures as in Preparation Example 1 were carried
out except that dry Moringa leaves were pulverized with a mill, and
the pulverized product of leaves obtained was used, to give 15 g of
a Moringa extract of Preparation Example 2.
[0034] The same procedures as in Preparation Example 1 were carried
out except that Moringa stems were pulverized with a hammer-mill,
and the pulverized product of stems obtained was used, to give 10 g
of a Moringa extract of Preparation Example 3.
[0035] The same procedures as in Preparation Example 1 were carried
out except that Moringa sheaths were cut into 1 cm or so,
freeze-dried, and pulverized with a mill, and the dry pulverized
product of sheaths obtained was used, to give 10 g of a Moringa
extract of Preparation Example 4.
[0036] In the Moringa extracts of Preparation Examples 1 to 4, the
myrosinase was deactivated by a pretreatment at 90.degree. C., so
that the moringin was not present therein.
[0037] Moringa seeds were pulverized with a mill to give a
pulverized product of seeds. Two-thousand grams of deionized water
(90.degree. C.) was added to 100 g of the pulverized product of
seeds, and the mixture was stirred for 2 hours. Thereafter, the
mixture was filtered with a filter paper, and the filtrate was
concentrated with a rotary evaporator under a reduced pressure. The
concentrated solution obtained was dried with a freeze-drier to
give 15 g of a Moringa extract of Preparation Example 5.
[0038] The same procedures as in Preparation Example 5 were carried
out except that dry Moringa leaves were pulverized with a mill, and
the pulverized product of leaves obtained was used, to give 20 g of
a Moringa extract of Preparation Example 6.
[0039] The same procedures as in Preparation Example 5 were carried
out except that Moringa stems were pulverized with a hammer-mill,
and the pulverized product of stems obtained was used, to give 20 g
of a Moringa extract of Preparation Example 7.
[0040] The same procedures as in Preparation Example 5 were carried
out except that Moringa sheaths were cut into 1 cm or so,
freeze-dried, and pulverized with a mill, and the dry pulverized
product of sheaths obtained was used, to give 18 g of a Moringa
extract of Preparation Example 8.
[0041] In the Moringa extracts of Preparation Examples 5 to 8, the
myrosinase was deactivated by an extraction treatment at 90.degree.
C., so that the moringin was not present therein. In addition, even
if a slight amount of moringin was produced by enzymatic
decomposition, the moringin would not be present due to thermal
degradation.
[0042] Moringa seeds were pulverized with a mill to give a
pulverized product of seeds. Two-thousand grams of a 50% (v/v)
aqueous ethanol solution (55.degree. C.) was added to 100 g of the
pulverized product of seeds, and the mixture was stirred for 2
hours. Thereafter, the mixture was filtered with a filter paper,
and the filtrate was subjected to a ultrafiltration membrane
treatment to remove the endogenous myrosinase therein. Thereafter,
the treated mixture was concentrated with a rotary evaporator under
a reduced pressure. The concentrated solution obtained was dried
with a freeze-drier to give 12 g of a Moringa extract of
Preparation Example 9.
[0043] The same procedures as in Preparation Example 9 were carried
out except that dry Moringa leaves were pulverized with a mill, and
the pulverized product of leaves obtained was used, to give 25 g of
a Moringa extract of Preparation Example 10.
[0044] The same procedures as in Preparation Example 9 were carried
out except that Moringa stems were pulverized with a hammer-mill,
and the pulverized product of stems obtained was used, to give 25 g
of a Moringa extract of Preparation Example 11.
[0045] The same procedures as in Preparation Example 9 were carried
out except that Moringa sheaths were cut into 1 cm or so,
freeze-dried, and pulverized with a mill, and the dry pulverized
product of sheaths obtained was used, to give 20 g of a Moringa
extract of Preparation Example 12.
[0046] In the Moringa extracts of Preparation Examples 9 to 12, the
myrosinase could not be deactivated at an ethanol content of 50% or
so, so that the Moringa extracts have myrosinase activity during
the extraction treatment, whereby producing a moringin.
[0047] Moringa seeds were pulverized with a mill to give a
pulverized product of seeds. Two-thousand grams of a 90% (v/v)
aqueous ethanol solution (35.degree. C.) was added to 100 g of the
pulverized product of seeds, and the mixture was stirred for 2
hours. Thereafter, the mixture was filtered with a filter paper,
and the filtrate was concentrated with a rotary evaporator under a
reduced pressure. The concentrated solution obtained was dried with
a freeze-drier to give 10 g of a Moringa extract of Preparation
Example 13.
[0048] The same procedures as in Preparation Example 13 were
carried out except that dry Moringa leaves were pulverized with a
mill, and the pulverized product of leaves obtained was used, to
give 20 g of a Moringa extract of Preparation Example 14.
[0049] The same procedures as in Preparation Example 13 were
carried out except that Moringa stems were pulverized with a
hammer-mill, and the pulverized product of stems obtained was used,
to give 20 g of a Moringa extract of Preparation Example 15.
[0050] The same procedures as in Preparation Example 13 were
carried out except that Moringa sheaths were cut into 1 cm or so,
freeze-dried, and pulverized with a mill, and the dry pulverized
product of sheaths obtained was used, to give 18 g of a Moringa
extract of Preparation Example 16.
[0051] In the Moringa extracts of Preparation Examples 13 to 16,
the myrosinase was deactivated or the myrosinase was precipitated
in the solution by the extraction treatment with a 90% ethanol,
thereby inhibiting a contact with the glucomoringin, so that the
moringin not present therein.
[0052] Moringa seeds were pulverized with a mill to give a
pulverized product of seeds. One-hundred grams of the pulverized
product of seeds was subjected to an autoclave treatment at
121.degree. C. for 20 minutes to give 100 g of a Moringa pulverized
product of Preparation Example 17.
[0053] The same procedures as in Preparation Example 17 were
carried out except that dry Moringa leaves were pulverized with a
mill, and the pulverized product of leaves obtained was used, to
give 100 g of a Moringa pulverized product of Preparation Example
18.
[0054] The same procedures as in Preparation Example 17 were
carried out except that Moringa stems were pulverized with a
hammer-mill, and the pulverized product of stems obtained was used,
to give 100 g of a Moringa pulverized product of Preparation
Example 19.
[0055] The same procedures as in Preparation Example 17 were
carried out except that Moringa sheaths were cut into 1 cm or so,
freeze-dried, and pulverized with a mill, and the dry pulverized
product of sheaths obtained was used, to give 100 g of a Moringa
pulverized product of Preparation Example 20.
[0056] In the Moringa pulverized products of Preparation Examples
17 to 20, the myrosinase was deactivated by the autoclave treatment
at 121.degree. C., and the moringin was also not present due to
thermal decomposition.
[0057] Moringa seeds were pulverized with a mill to give a
pulverized product of seeds. Two-thousand grams of deionized water
(55.degree. C.) was added to 100 g of the pulverized product of
seeds, and the mixture was stirred for 1 hour. Thereafter, the
mixture was filtered with a filter paper, and subjected to a
ultrafiltration membrane treatment to remove the endogenous
myrosinase. Thereafter, the treated mixture was concentrated with a
rotary evaporator under a reduced pressure. The concentrated
solution obtained was dried with a freeze-drier to give 15 g of a
Moringa extract of Preparation Example 21.
[0058] The same procedures as in Preparation Example 21 were
carried out except that dry Moringa leaves were pulverized with a
mill, and the pulverized product of leaves obtained was used, to
give 20 g of a Moringa extract of Preparation Example 22.
[0059] The same procedures as in Preparation Example 21 were
carried out except that Moringa stems were pulverized with a
hammer-mill, and the pulverized product of stems obtained was used,
to give 20 g of a Moringa extract of Preparation Example 23.
[0060] The same procedures as in Preparation Example 21 were
carried out except that Moringa sheaths were cut into 1 cm or so,
freeze-dried, and pulverized with a mill, and the dry pulverized
product of sheaths obtained was used, to give 18 g of a Moringa
extract of Preparation Example 24.
[0061] In the Moringa extracts of Preparation Examples 21 to 24,
the Moringa extracts have myrosinase activity during the extraction
treatment, whereby a moringin was produced.
[0062] Moringa seeds were pulverized with a mill to give a
pulverized product of seeds. Two-thousand grams of a 50% (v/v)
aqueous ethanol solution (75.degree. C.) was added to 100 g of the
pulverized product of seeds, and the mixture was stirred for 2
hours. Thereafter, the mixture was filtered with a filter paper,
and the filtrate was subjected to a ultrafiltration membrane
treatment to remove the endogenous myrosinase. Thereafter, the
treated mixture was concentrated with a rotary evaporator under a
reduced pressure. The concentrated solution obtained was dried with
a freeze-drier to give 12 g of a Moringa extract of Preparation
Example 25.
[0063] The same procedures as in Preparation Example 25 were
carried out except that dry Moringa leaves were pulverized with a
mill, and the pulverized product of leaves obtained was used, to
give 25 g of a Moringa extract of Preparation Example 26.
[0064] The same procedures as in Preparation Example 25 were
carried out except that Moringa stems were pulverized with a
hammer-mill, and the pulverized product of stems obtained was used,
to give 25 g of a Moringa extract of Preparation Example 27.
[0065] The same procedures as in Preparation Example 25 were
carried out except that Moringa sheaths were cut into 1 cm or so,
freeze-dried, and pulverized with a mill, and the dry pulverized
product of sheaths obtained was used, to give 20 g of a Moringa
extract of Preparation Example 28.
[0066] In the Moringa extracts of Preparation Examples 25 to 28,
the myrosinase could not be deactivated at an ethanol content of
50% or so, and the myrosinase activity was enhanced at an
extraction temperature of 75.degree. C., so that the glucomoringin
was not present.
[0067] Moringa seeds were pulverized with a mill to give a
pulverized product of seeds. One-hundred grams of deionized water
(25.degree. C.) was added to 100 g of the pulverized product of
seeds, and the mixture was stirred (pre-treated). Thereafter, the
stirred mixture was allowed to stand at 55.degree. C. for 4 hours.
The mixture obtained was further dried at 90.degree. C. for 1 hour,
to deactivate the endogenous myrosinase to give 100 g of a Moringa
pulverized product of Preparation Example 29.
[0068] The same procedures as in Preparation Example 29 were
carried out except that dry Moringa leaves were pulverized with a
mill, and the pulverized product of leaves obtained was used, to
give 100 g of a Moringapulverized product of Preparation Example
30.
[0069] The same procedures as in Preparation Example 29 were
carried out except that Moringa stems were pulverized with a
hammer-mill, and the pulverized product of stems obtained was used,
to give 100 g of a Moringa pulverized product of Preparation
Example 31.
[0070] The same procedures as in Preparation Example 29 were
carried out except that Moringa sheaths were cut into 1 cm or so,
freeze-dried, and pulverized with a mill, and the dry pulverized
product of sheaths obtained was used, to give 100 g of a Moringa
pulverized product of Preparation Example 32.
[0071] In the Moringa pulverized products of Preparation Examples
29 to 32, the Moringa pulverized products have myrosinase activity
when allowed to stand at 55.degree. C., so that a moringin was
produced.
[0072] The same procedures as in Preparation Examples 21 to 32 were
carried out except that the treatment of deactivation or removal of
the myrosinase was not carried out to give Moringa extracts or
Moringa pulverized products of Preparation Examples 33 to 44.
[0073] The content of the glucomoringin and the content of the
moringin in the Moringa extracts or the Moringa pulverized products
of Preparation Examples 1 to 32 are shown in Table 1. Here, the
content of the glucomoringin or the content of the moringin of the
Moringa extracts or the Moringa pulverized products of Preparation
Examples 33 to 44 were the same as those of Preparation Examples 21
to 32.
Contents of Glucomoringin and Moringin
[0074] The content of the glucomoringin (calculated in terms of a
dry solid content) and the content of the moringin (calculated in
terms of a dry solid content) of the Moringa extract or the Moringa
pulverized product of each of Preparation Examples were analyzed on
the bases of the following conditions. The results are shown in
Table 1. Here, the contents of the glucomoringin and the moringin
in the composition of the present invention can also be measured by
using HPLC. The preparation of a sample solution is not
particularly limited. Water, an organic solvent, or a mixed solvent
of water and an organic solvent is optionally added thereto in a
proper amount so as to have a concentration suitable for the
analyses of the glucomoringin and the moringin, and a solution
fraction is collected, to give a sample preparation. The mixing
proportion of the organic solvent when used as a mixed solvent with
water of exceeding 0% to less than 100% can be used.
[0075] The aqueous solution of the Moringa extract or the Moringa
pulverized product of each Preparation Example (solid content
concentration: 5.0% (w/v)) was prepared. Three-hundred microliters
of acetonitrile was added to 100 .mu.L of these sample solutions
and mixed, and the mixture was filtered. Thereafter, the filtrate
was quantitatively analyzed by reversed phase high-performance
liquid chromatography under the following conditions:
HPLC (SHIMADZU) analysis: A glucomoringin concentration was
calculated by comparing a peak area obtained under the conditions
for HPLC of a column: Inertsil HILIC SIZE 4.6 mm.times.250 mm (GL
Science), an eluate A: acetonitrile (93%), an eluate B: 10 mM
ammonium formate (7%), a flow rate: 1.0 mL/min, a column
temperature in .degree. C.: 30.degree. C., a wavelength: 220 nm,
with a calibration curve of a standard reagent (reagent
glucomoringin: EXTRASYNTHESE) to calculate a content of a
glucomoringin in each of Preparation Examples. In addition, as to
the moringin, peaks of the moringin were identified from molecular
weight measurements with a standard reagent (reagent moringin: Chem
Faces) and LC-MS, and the content of a moringin was expressed as a
converted value using the calibration curve for the glucomoringin.
Specifically, the calculation was made as follows. Moringin: A
converted value of a moringin was calculated by comparing the peak
area according to the HPLC analysis (carried out under the same
conditions as the glucomoringin concentration analysis) with the
peak area of the calibration curve of the reagent glucomoringin as
follows. Conversion formula to the peak area of a glucomoringin:
A/0.738, wherein A is the peak area of a moringin.
[0076] Here, when a reagent glucomoringin was completely degraded
by a commercially available myrosinase to convert to a moringin,
the above formula is used because it could be seen that a value
obtained by dividing the peak area of the moringin by a factor of
0.738 can be used in the conversion of the peak area of each
component.
B: a converted content of a glucomoringin calculated above
(converted in dry solid content basis) Content of a moringin
(converted in dry solid content basis): B.times.311/570, wherein
311 is a molecular weight of the moringin, and 570 is a molecular
weight of the glucomoringin.
[0077] As mentioned above, the content of the moringin was
converted by multiplying a value calculated once as a glucomoringin
by a ratio of the molecular weights.
Confirmation Method for Deactivation or Removal of Myrosinase
[0078] An aqueous solution of a Moringa extract or a Moringa
pulverized product (solid content concentration: 5.0% (w/v)) of
each of Preparation Examples was prepared. Each of these sample
solutions was heated in a water bath at 55.degree. C., and samples
were taken after 0 hours and after 20 hours to calculate the
contents of a glucomoringin and a moringin. As the confirmation
method, it is defined that a myrosinase is deactivated or removed
in a case where a decrease in the content of a glucomoringin is not
found and an increase in the content of a moringin is not found
when the sample solutions after 0 hours and after 20 hours are
compared. The phrase "a decrease in the content of a glucomoringin
is not found" refers to a content of a glucomoringin in a sample
solution after 20 hours of 80% or more, preferably 90% or more, and
more preferably 95% or more, in a case where a content of a
glucomoringin in a sample solution after 0 hours is defined as
100%. The phrase "an increase in the content of a moringin is not
found" refers to a content of a moringin in a sample solution after
20 hours of 120% or less, preferably 110% or less, and more
preferably 105% or less, in a case where a content of a moringin in
a sample solution after 0 hours is defined as 100%. Here, in
Preparation Examples 12 and 21 to 44 not containing a
glucomoringin, a glucomoringin was added in a proper amount to
examine the presence or absence of an increase or decrease thereof.
As a result, it was confirmed that a myrosinase was deactivated or
removed in Preparation Examples 1 to 32, and a myrosinase had
activity in Preparation Examples 33 to 44. The activity of a
myrosinase in the composition of the present invention can be
confirmed by an increase or decrease in the contents of a
glucomoringin and a moringin in the same manner. The preparation of
the sample solutions is not particularly limited. Water, an organic
solvent, or a mixed solvent of water and an organic solvent is
optionally properly added thereto so as to have a concentration
suitable for the analyses of a glucomoringin and a moringin, and a
solution fraction is collected, to give a sample solution. A mixing
proportion when used as a mixed solvent of the organic solvent with
water of exceeding 0% to less than 100% can be practically
used.
TABLE-US-00001 TABLE 1 Treatment Content of Content of Raw Solvent,
Temp. and Glucomoringin, Moringin, Materials Pretreatment Apparatus
Time % by mass % by mass Extract Prep. Ex. 1 Seeds 90.degree. C., 5
min. Water 35.degree. C., 2 hours 16.3 N.D. Prep. Ex. 2 Leaves
90.degree. C., 5 min. Water 35.degree. C., 2 hours 8.2 N.D. Prep.
Ex. 3 Stems 90.degree. C., 5 min. Water 35.degree. C., 2 hours 6.3
N.D. Prep. Ex. 4 Sheaths 90.degree. C., 5 min. Water 35.degree. C.,
2 hours 7.8 N.D. Prep. Ex. 5 Seeds None Water 90.degree. C., 2
hours 5.2 N.D. Prep. Ex. 6 Leaves None Water 90.degree. C., 2 hours
2.5 N.D. Prep. Ex. 7 Stems None Water 90.degree. C., 2 hours 2.3
N.D. Prep. Ex. 8 Sheaths None Water 90.degree. C., 2 hours 3.6 N.D.
Prep. Ex. 9 Seeds None 50% Ethanol 55.degree. C., 2 hours 1.2 4.3
Prep. Ex. 10 Leaves None 50% Ethanol 55.degree. C., 2 hours 0.3 1.9
Prep. Ex. 11 Stems None 50% Ethanol 55.degree. C., 2 hours 0.5 1.3
Prep. Ex. 12 Sheaths None 50% Ethanol 55.degree. C., 2 hours N.D.
1.6 Prep. Ex. 13 Seeds None 90% Ethanol 35.degree. C., 2 hours 14.3
N.D. Prep. Ex. 14 Leaves None 90% Ethanol 35.degree. C., 2 hours
6.8 N.D. Prep. Ex. 15 Stems None 90% Ethanol 35.degree. C., 2 hours
5.4 N.D. Prep. Ex. 16 Sheaths None 90% Ethanol 35.degree. C., 2
hours 6.2 N.D. Pulverized Product Prep. Ex. 17 Seeds None
Autoclaving 121.degree. C., 20 min. 5.1 N.D. Prep. Ex. 18 Leaves
None Autoclaving 121.degree. C., 20 min. 3.3 N.D. Prep. Ex. 19
Stems None Autoclaving 121.degree. C., 20 min. 2.9 N.D. Prep. Ex.
20 Sheaths None Autoclaving 121.degree. C., 20 min. 3.1 N.D.
Extract Prep. Ex. 21 Seeds None Water 55.degree. C., 1 hour N.D.
5.1 Prep. Ex. 22 Leaves None Water 55.degree. C., 1 hour N.D. 2.3
Prep. Ex. 23 Stems None Water 55.degree. C., 1 hour N.D. 1.7 Prep.
Ex. 24 Sheaths None Water 55.degree. C., 1 hour N.D. 1.9 Prep. Ex.
25 Seeds None 50% Ethanol .sup. 75.degree. C., 2 hours N.D. 3.3
Prep. Ex. 26 Leaves None 50% Ethanol .sup. 75.degree. C., 2 hours
N.D. 1.3 Prep. Ex. 27 Stems None 50% Ethanol .sup. 75.degree. C., 2
hours N.D. 1.0 Prep. Ex. 28 Sheaths None 50% Ethanol .sup.
75.degree. C., 2 hours N.D. 1.0 Pulverized Product Prep. Ex. 29
Seeds Add water in Water Treating at N.D. 1.2 Prep. Ex. 30 Leaves
amount Water 55.degree. C. for 4 N.D. 0.8 Prep. Ex. 31 Stems
equivolume Water hours, and N.D. 0.7 Prep. Ex. 32 Sheaths to 3
times Water then drying N.D. 0.8 the amount at 90.degree. C. for 1
hour
Examples 1 to 9 and Comparative Examples 1 to 26
[0079] A composition of each of Examples and Comparative Examples
was prepared in a mixing proportion as listed in Table 2. As to the
compositions only composed of a preparation example in which a
myrosinase was deactivated or removed, the enzyme activity was
listed in Table 2 as "absence," and as to the compositions
containing a Moringa extract or a Moringa pulverization product of
Preparation Examples 33 to 36 and 41 to 44 having a myrosinase
activity, the enzyme activity was listed in Table 2 as
"presence."
TABLE-US-00002 TABLE 2 Presence or Content of Content of Absence of
Raw Mixing Glucomoringin, Moringin, Enzyme Materials Proportion, %
% by mass % by mass Moringin/Glucomoringin Activity Ex. 1 Seeds
{circle around (1)} 99.9: 16.3 0.01 0.00031 Absence {circle around
(21)} 0.1 Ex. 2 Leaves {circle around (2)} 95: 7.8 0.1 0.01471
Absence {circle around (22)} 5 Ex. 3 Stems {circle around (3)} 80:
5.0 0.3 0.06712 Absence {circle around (23)} 20 Ex. 4 Sheaths
{circle around (4)} 45: 3.5 1.0 0.29068 Absence {circle around
(24)} 55 Ex. 5 Seeds {circle around (17)} 99.9: 5.1 0.001 0.00024
Absence {circle around (29)} 0.1 Ex. 6 Leaves {circle around (18)}
90: 3.0 0.1 0.02572 Absence {circle around (30)} 10 Ex. 7 Stems
{circle around (19)} 75: 2.2 0.2 0.08153 Absence {circle around
(31)} 25 Ex. 8 Sheaths {circle around (20)} 50 1.6 0.4 0.24641
Absence {circle around (32)} 50 Ex. 9 Seeds {circle around (1)}
99.9: 16.3 0.001 0.00007 Absence {circle around (29)} 0.1 Comp. Ex.
1 Seeds {circle around (9)} 100 1.2 4.3 3.54649 Absence Comp. Ex. 2
Leaves {circle around (10)} 100 0.3 1.9 6.36550 Absence Comp. Ex. 3
Stems {circle around (11)} 100 0.5 1.3 2.61895 Absence Comp. Ex. 4
Sheaths {circle around (12)} 100 N.D. 1.6 -- Absence Comp. Ex. 5
Seeds {circle around (17)} 40: 2.0 0.7 0.35304 Absence {circle
around (29)} 60 Comp. Ex. 6 Leaves {circle around (18)} 25: 0.8 0.6
0.69442 Absence {circle around (30)} 75 Comp. Ex. 7 Stems {circle
around (19)} 20: 0.6 0.6 0.97834 Absence {circle around (31)} 80
Comp. Ex. 8 Sheaths {circle around (20)} 5: 0.2 0.7 4.68172 Absence
{circle around (32)} 95 Comp. Ex. 9 Seeds {circle around (1)} 0.5:
0.0 1.2 66.35273 Absence {circle around (29)} 99.5 Comp. Ex. 10
Seeds {circle around (1)} 99.9: 16.3 0.0 0.00031 Presence {circle
around (33)} 0.1 Comp. Ex. 11 Leaves {circle around (1)} 95: 7.8
0.1 0.01471 Presence {circle around (34)} 5 Comp. Ex. 12 Stems
{circle around (3)} 80: 5.0 0.3 0.06712 Presence {circle around
(35)} 20 Comp. Ex. 13 Sheaths {circle around (4)} 45: 3.5 1.0
0.29068 Presence {circle around (36)} 55 Comp. Ex. 14 Seeds {circle
around (17)} 99.9: 5.1 0.001 0.00024 Presence {circle around (41)}
0.1 Comp. Ex. 15 Leaves {circle around (18)} 90: 3.0 0.1 0.02572
Presence {circle around (42)} 10 Comp. Ex. 16 Stems {circle around
(19)} 75: 2.2 0.2 0.08153 Presence {circle around (43)} 25 Comp.
Ex. 17 Sheaths {circle around (20)} 50: 1.6 0.4 0.24641 Presence
{circle around (44)} 50 Comp. Ex. 18 Seeds {circle around (1)}
99.9: 16.3 0.001 0.00007 Presence {circle around (41)} 0.1 Comp.
Ex. 19 Seeds {circle around (1)} 100 16.3 N.D. 0.00000 Absence
Comp. Ex. 20 Leaves {circle around (2)} 100 8.2 N.D. 0.00000
Absence Comp. Ex. 21 Stems {circle around (3)} 100 6.3 N.D. 0.00000
Absence Comp. Ex. 22 Sheaths {circle around (4)} 100 7.8 N.D.
0.00000 Absence Comp. Ex. 23 Seeds {circle around (17)} 100 5.1
N.D. 0.00000 Absence Comp. Ex. 24 Leaves {circle around (18)} 100
3.3 N.D. 0.00000 Absence Comp. Ex. 25 Stems {circle around (19)}
100 2.9 N.D. 0.00000 Absence Comp. Ex. 26 Sheaths {circle around
(20)} 100 3.1 N.D. 0.00000 Absence *{circle around (1)} to {circle
around (44)}: Preparation Examples 1 to 44
Confirmation Test for Body Absorption and Metabolism
[0080] Nine-week old male SD rats (n=10) were bred at room
temperature of 23.degree..+-.2.degree. C., feeding with a standard
feed and water for a week to allow conditioning. The rats were
fasted for 18 hours. Thereafter, each of Examples 1 and 4, and
Comparative Examples 1, 4, 19, and 22 was dissolved so as to have
the same amount in terms of a glucomoringin concentration, and the
rats were forcibly orally administered with the solution in an
amount of a glucomoringin 30 mg/kg body weight. Here, on the basis
of the moringin contained in each of Examples and each of
Comparative Examples at dissolving, the content of converted
glucomoringin was calculated using the conversion formula of a
moringin to a glucomoringin shown in the above analytical
conditions, and the concentration was adjusted in terms of the
content of a glucomoringin. Plasmas were collected after 0, 0.5, 1,
2, 4, 6, 8, and 24 hours, the metabolite concentration of a
glucomoringin was measured in accordance with HPLC method, and AUC
was calculated. The results are shown in FIGS. 1 and 2.
[0081] It can be seen from FIGS. 1 and 2 that the compositions of
Examples 1 and 4 show an increase in AUC, as compared to the
compositions of Comparative Examples 1, 4, 19, and 22.
Analysis of Blood Glucomoringin Metabolite
[0082] Twenty-five microliters of 0.2% phosphoric acid and 200
.mu.L of methanol were added to 100 .mu.L of the plasmas obtained
and mixed, and the mixture was centrifuged at 10,000 rpm at
4.degree. C. for 5 minutes to obtain the supernatant. The
supernatant obtained was diluted with a phosphate buffer (pH 8.5),
1,2-benzenedithiol was added to the dilution, and the mixture was
treated at 65.degree. C. for 2 hours. A product
(1,3-benzenedithiol-2-thione) contained in the treated mixture was
subjected to quantitative analysis in accordance with reverse phase
high-performance liquid chromatography under the following
conditions:
HPLC (SHIMADZU) analysis: (Conditions for HPLC: a column: L-column
ODS SIZE 4.6 mm.times.250 mm (CERT), an eluate: water/methanol
(20/80, v/v), a flow rate: 0.5 mL/min, a column temperature in
.degree. C.: 30.degree. C., and a wavelength: 365 nm
Confirmation of Stability in Moringin
[0083] A composition of Examples 2, 3, 5, 6, 7, 8, and 9 and
Comparative Examples 2, 3, 5, 6, 7, 8, and 9 was each placed in an
aluminum bag, and stored at 55.degree. C., and at the same time the
sample was taken out of the bag at every given period to measure
the content of a moringin. The results are shown in Table 3. It was
expressed in terms of a residual rate, %, when an initial content
of a moringin is defined as 100%.
TABLE-US-00003 TABLE 3 Storage Residual Rate of Moringin, % Period,
Comp. Comp. Comp. Comp. Comp. Comp. Comp. Weeks Ex. 2 Ex. 3 Ex. 5
Ex. 6 Ex. 7 Ex. 8 Ex. 9 Ex. 2 Ex. 3 Ex. 5 Ex. 6 Ex. 7 Ex. 8 Ex. 9 0
100 100 100 100 100 100 100 100 100 100 100 100 100 100 2 89.8 87.8
89.8 91.3 90.7 88.6 94.3 64.1 67 43.3 50.1 48.3 41.1 28.3 4 84.1
83.7 84.6 88.3 88 83.2 90.2 24.1 25 11.7 18.1 17.2 10.8 4.2 24 28.9
27.1 31.3 37.2 33.1 28.4 44.2 N.D. N.D. N.D. N.D. N.D. N.D.
N.D.
[0084] It can be seen from Table 3 that the compositions of Example
2, 3, 5, 6, 7, 8, and 9 have higher stability in a moringin, as
compared to the compositions of Comparative Examples 2, 3, 5, 6, 7,
8, and 9.
Confirmation of Stability in Glucomoringin
[0085] An aqueous solution of the compositions of Examples 1 to 9
and Comparative Examples 10 to 18 (concentration: 5.0% (w/v)) was
each prepared. The aqueous solution obtained was stored at
25.degree. C., and at the same time the sample was collected at
every given period, and the content of a glucomoringin was
measured. The results are shown in Table 4. It was expressed in
terms of a residual rate, %, when an initial content of a
glucomoringin is defined as 100%.
TABLE-US-00004 TABLE 4 Storage Time, Residual Rate of
Glucomoringin, % h Ex. 1 Ex. 2 Ex. 3 Ex. 4 Ex. 5 Ex. 6 Ex. 7 Ex. 8
Ex. 9 0 100 100 100 100 100 100 100 100 100 1 100 100 100 100 100
100 100 100 100 2 100 100 100 100 100 100 100 100 100 5 100 100 100
100 100 100 100 100 100 24 100 100 100 100 100 100 100 100 100
Storage Residual Rate of Glucomoringin, % Time, Comp. Comp. Comp.
Comp. Comp. Comp. Comp. Comp. Comp. h Ex. 10 Ex. 11 Ex. 12 Ex. 13
Ex. 14 Ex. 15 Ex. 16 Ex. 17 Ex. 18 0 100 100 100 100 100 100 100
100 100 1 94.3 90.1 82.4 78.9 90.4 84.3 76.3 70.4 89.5 2 90.2 83.8
66.9 54.3 86.4 77.4 60.5 55.2 81.5 5 81.8 71.1 32.8 29.7 76.3 68.4
24.5 21.2 77.8 24 56 14.2 N.D. N.D. 48.3 10.4 N.D. N.D. 52.1
[0086] It can be seen from Table 4 that the compositions of Example
1 to 9 have higher stability in a glucomoringin, as compared to the
compositions of Comparative Examples 10 to 18.
Test for Enhancing Action of Glutathione Production
[0087] The compositions of Examples 4 and 8 and Comparative
Examples 4 and 8 were tested for enhancing action of glutathione
production against B16 melanoma cells as follows.
[0088] B16 melanoma cells were pre-cultured using a 10%
FBS-containing Dulbecco's MEM medium, and the cells were collected
by trypsin treatment. The collected cells were diluted with a 10%
FBS-containing Dulbecco's MEM medium so as to have a cell density
of 10.times.10.sup.4 cells/mL. Thereafter, the dilution was seeded
to a 48-well plate in a volume of 200 .mu.L each per well, and the
cells were cultured overnight. After the culture, the medium was
removed, and dissolved in a 1% FBS-containing Dulbecco's MEM medium
so as to contain a moringin at the same concentration to provide a
test sample. The test sample was added to each well in a volume of
200 .mu.L, and the cells were cultured for 24 hours. Here, as the
control, the cells were cultured in the same manner using a 1%
FBS-containing Dulbecco's MEM medium without containing the sample.
After the termination of culture, the medium was removed from each
well, and the cells were washed with 400 .mu.L of PBS(-) buffer,
and the cells were then lysed using 150 .mu.L of M-PER
(manufactured by PIERCE).
[0089] A total glutathione was quantified using 100 .mu.L of the
solution. Specifically, 100 .mu.L of a lysed cell extract, 50 .mu.L
of a 0.1 mmol/L phosphate buffer, 25 .mu.L of 2 mmol/L NADPH and 25
.mu.L of glutathione reductase (final concentration: 17.5 units/mL)
were added to a 96-well plate, and warmed at 37.degree. C. for 10
minutes. Thereafter, 25 .mu.L of 10 mM
5,5'-dithiobis(2-nitrobenzoic acid) was added thereto, and the
absorbance at a wavelength of 412 nm up to after 5 minutes was
measured, to obtain .DELTA.OD/min. A total glutathione
concentration was calculated on the basis of a calibration curve
drawn using oxidizing glutathione (manufactured by Wako Pure
Chemical Industries, Ltd.). The value obtained was compensated to
an amount of glutathione per total protein amount, and the
enhancing rate of glutathione production, %, was calculated by the
following formula. The results are shown in Table 5.
[0090] Enhancing Rate of Glutathione Production, %=AB.times.100,
wherein A is an amount of glutathione per total protein amount in
the cells added with the test sample;
B is an amount of glutathione per total protein amount in the cells
without adding the sample (control).
TABLE-US-00005 TABLE 5 Enhancing Rate of Glutathione Production, %
Without addition of sample 100 Ex. 4 121.7 Comp. Ex. 4 108.9 Ex. 8
118.4 Comp. Ex. 8 104.2
[0091] It can be seen from Table 5 that the compositions of
Examples 4 and 8 have higher enhancing actions of glutathione
production, as compared to the compositions of Comparative Examples
4 and 8.
Confirmation Test for Whitening Effects
[0092] Examples are shown regarding dermal agents for external
applications containing a composition of each of Example 4 or 8 and
Comparative Example 4 or 8 as an active ingredient.
Method for producing a milky lotion: Ingredients 1 to 8 listed in
Table 6 were heated to 80.degree. C. to evenly dissolve or disperse
the ingredients, to provide an oil phase. In addition, Ingredients
9, 10, and 12 were heated to 80.degree. C., to provide an aqueous
phase. The oil phase was added to the aqueous phase while stirring,
and a preliminary emulsification was carried out. Thereafter,
Ingredient 11 was added thereto, and the mixture was homogeneously
emulsified with a homogenizing mixer. After the termination of
emulsification, the emulsion was cooled, and each of the
composition of Example 4 or 8 and Comparative Example 4 or 8 was
added at 25.degree. C. so as to contain a moringin at the same
concentration, to provide a test sample. In addition, a sample in
which a composition of Example 4 or 8 was replaced with purified
water was provided as "without addition" of sample, and compared
therewith.
[0093] In the confirmation test for whitening effects, the
panelists were selected as 15 members per group, whose main
symptoms were pigmentations such as blotches, freckles, and suntans
of skins. Each group was asked to use the sample on faces and
backside of hands in blind manner continuously for three months.
The skin conditions before the beginning of the test used and that
after the termination of the test used were photographed, and the
changes in the state of pigmentations were judged by the
specialized judging members in three ranks of "improved," "somewhat
improved," and "no changes." The results are shown in Table 7.
TABLE-US-00006 TABLE 6 Ex. Comp. Ex. Comp. Without 4 Ex. 4 8 Ex. 8
addition {circle around (1)} Stearic acid, % by mass 1 1 1 1 1
{circle around (2)} Cetanol, % by mass 1 1 1 1 1 {circle around
(3)} Diisostearyl malate, % by mass 3 3 3 3 3 {circle around (4)}
Squalane, % by mass 8 8 8 8 8 {circle around (5)} Cetyl
2-ethylhexanoate, % by mass 8 8 8 8 8 {circle around (6)}
Polyoxyethylene sorbitan monostearate, 1.5 1.5 1.5 1.5 1.5 % by
mass {circle around (7)} Glycerol monostearate, % by mass 1.5 1.5
1.5 1.5 1.5 {circle around (8)} Cholesterol, % by mass 0.2 0.2 0.2
0.2 0.2 {circle around (9)} 1% by mass aqueous solution of 15 15 15
15 15 carboxyvinyl polymers, % by mass {circle around (10)}
Dipropylene glycol, % by mass 6 6 6 6 6 {circle around (11)} 10% by
mass aqueous solution of 1.5 1.5 1.5 1.5 1.5 L-arginine, % by mass
{circle around (12)} Distilled water, % by mass balance balance
balance balance balance Moringa extract and/or pulverized product
1.96 1.26 5.23 2.75 -- (0.02% by mass in terms of moringin)
TABLE-US-00007 TABLE 7 Comp. Comp. Without Ex. 4 Ex. 4 Ex. 8 Ex. 8
addition Improved 11 4 11 3 0 Somewhat improved 3 5 2 4 0 No
changes 1 6 2 8 15
[0094] It can be seen from Table 7 that the milky lotion containing
a composition of Example 4 or 8 has higher whitening effects, as
compared to the milky lotion containing a composition of
Comparative Example 4 or 8 or the milky lotion containing purified
water.
Lemon Beverages: Improvement in Bitterness of Glucomoringin
[0095] A lemon beverage containing a composition of each of
Examples 1 to 4 and Comparative Examples 19 to 22 in an amount of
0.05% by mass in terms of the content of a glucomoringin, and
sucralose in an amount of without addition, 0.005% by mass, or
0.014% by mass (pH 3, 0.08% by mass of citric acid, and 0.1% by
mass of a lemon flavor (manufactured by T. HASEGAWA CO., LTD.), the
pH being adjusted with trisodium citrate) was prepared.
The details of the ingredients are shown hereinbelow. Sucralose:
(manufactured by TATE & LYLE)
Evaluation of Bitterness
[0096] The sensory evaluation regarding the bitterness by a
glucomoringin of a lemon beverage using a composition of each of
Examples 1 to 4 and Comparative Examples 19 to 22 was made by seven
panelists in a five-rank evaluation in accordance with the
following criteria, and a mean score of total points was
calculated. The results are shown in Table 8. The bitterness by a
glucomoringin was subjected to sensory evaluations comprehensively
of bitterness, stringency and unpleasant lingering taste (lingering
bitter or stringent taste or the like) with the same ingredients,
and each was relatively evaluated. In addition, a lemon beverage in
which only a composition of each of Examples 1 to 4 and Comparative
Examples 19 to 22 was added in an amount of 0.0005% (an amount 1/10
of the amount of each of Examples and Comparative Examples to a
beverage) is defined as a rank 5.
(Evaluation Criteria)
[0097] 1: Bitterness is the strongest among the same ingredients.
2: Bitterness is somewhat stronger but weaker than rank 1. 3:
Bitterness is improved to a certain level as compared to rank 1. 4:
Bitterness is improved as compared to rank 1. 5: Bitterness is
highly improved as compared to rank 1.
TABLE-US-00008 TABLE 8 Sucralose Evaluation of Without Bitterness
Addition 0.005% 0.014% Comp. Ex. 19 1.7 1.9 2.3 Comp. Ex. 20 1.0
1.7 1.9 Comp. Ex. 21 1.3 1.8 2.1 Comp. Ex. 22 1.2 1.6 1.9 Ex. 1 2.3
3.1 4.2 Ex. 2 1.8 2.8 3.7 Ex. 3 1.9 2.7 3.9 Ex. 4 2.0 2.9 4.1
[0098] It can be seen from Table 8 that the lemon beverages
containing compositions of Examples 1 to 4 are weak in bitterness,
as compared to the lemon beverages containing compositions of
Comparative Examples 19 to 22. Here, similar evaluations were also
made with those containing 0.013% by mass or 0.04% by mass of
aspartame (manufactured by AJINOMOTO CO., INC., PAL SWEET), 0.02%
by mass or 0.05% by mass of acesulfame K (manufactured by
Nutrinova, Sunnette), 0.02% by mass or 0.06% by mass of a stevia
extract (manufactured by Toyo Sugar Refining Co., Ltd., Stevilose
90), 3% by mass or 8% by mass of erythritol (manufactured by B Food
Science Co., Ltd., Erythritol F), 3% by mass or 9% by mass of
sorbitol (manufactured by B Food Science Co., Ltd., Sorbitol SP),
2% by mass or 6% by mass of xylitol (manufactured by B Food Science
Co., Ltd., Xylitol), 0.03% by mass or 0.1% by mass of ascorbic acid
(manufactured by FUSO CHEMICAL CO., LTD.), in place of 0.005% by
mass or 0.014% by mass of sucralose. In addition, nearly the same
results were shown with beverages having a content of a
glucomoringin of 0.025% by mass.
Acidic Beverages: Improvement in Color Changes by Long-Term Storage
of Glucomoringin
[0099] An acidic beverage containing a composition of each of
Examples 1 to 4 and Comparative Examples 19 to 22 in an amount of
0.05% by mass in terms of the content of a glucomoringin, and
sucralose in an amount of without addition, 0.005% by mass, or
0.014% by mass (pH 3, 0.08% by mass of citric acid, the pH being
adjusted with trisodium citrate) was prepared.
Evaluation of Colors
[0100] Colors of an acidic beverage using a composition of each of
Examples 1 to 4 and Comparative Examples 19 to 22 immediately after
the production and after a three-month storage at 37.degree. C.
were measured with a spectrophotometer (Cary60 UV-VIS, Software:
CaryWinUV/Color, Agilent Technologies) by placing a sample in a
quartz cell having an optical path length of 10 mm to measure a
value of L, a value of a, and a value of b of the Lab color space.
From the value of L, the value of a, and the value of b of an
acidic beverage immediately after the production and the value of
L, the value of a, and the value of b of an acidic beverage after a
3-month storage at 37.degree. C., .DELTA.E was obtained from the
following formula, as shown in Table 9.
.DELTA.E=(.DELTA.L.sup.2+.DELTA.a.sup.2+.DELTA.b.sup.2).sup.0.5
TABLE-US-00009 TABLE 9 Sucralose Evaluation of Without Colors
Addition 0.005% 0.014% Comp. Ex. 19 1.99 1.68 1.46 Comp. Ex. 20
1.98 1.72 1.48 Comp. Ex. 21 2.01 1.78 1.55 Comp. Ex. 22 2.11 1.79
1.58 Ex. 1 1.84 1.33 0.88 Ex. 2 1.71 1.28 0.87 Ex. 3 1.66 1.24 0.79
Ex. 4 1.51 1.19 0.78
[0101] It can be seen from Table 9 that the acidic beverages
containing compositions of Examples 1 to 4 have controlled color
changes, as compared to the acidic beverages containing
compositions of Comparative Examples 19 to 22. Here, similar
evaluations were also made with those containing 0.013% by mass or
0.04% by mass of aspartame (manufactured by AJINOMOTO CO., INC.,
PAL SWEET), 0.02% by mass or 0.05% by mass of acesulfame K
(manufactured by Nutrinova, Sunnette), 2% by mass or 6% by mass of
a stevia extract (manufactured by Toyo Sugar Refining Co., Ltd.,
Stevilose 90), 3% by mass or 8% by mass of erythritol (manufactured
by B Food Science Co., Ltd., Erythritol F), 3% by mass or 9% by
mass sorbitol (manufactured by B Food Science Co., Ltd., Sorbitol
SP), 2% by mass or 6% by mass of xylitol (manufactured by B Food
Science Co., Ltd., Xylitol), 0.03% by mass or 0.1% by mass of
ascorbic acid (manufactured by FUSO CHEMICAL CO., LTD.), in place
of 0.005% by mass or 0.014% by mass of sucralose. In addition,
nearly the same results were shown with beverages having a content
of a glucomoringin of 0.025% by mass.
Tablets: Improvements in Bitterness and Color Changes of
Glucomoringin
[0102] A mixture of a composition of each of Examples 5 to 8 and
Comparative Examples 23 to 26 in an amount of 1% by mass in terms
of the content of a glucomoringin, sucralose in an amount of
without addition, 0.04% by mass, or 0.2% by mass, 0.5% by mass of
fine silicon dioxide particles, 2.5% by mass of citric acid, and a
crystalline cellulose (balance) was each pressure-molded with a
hydraulic pressing machine (manufactured by RIKEN SEIKO, and
corresponding mortar and pestle at a pressure of 100 kg/cm.sup.2,
to produce a tablet having a diameter of 9 mm and a weight of 300
mg.
Evaluation of Bitterness
[0103] The sensory evaluation regarding the bitterness of a tablet
using a composition of each of Examples 5 to 8 and Comparative
Examples 23 to 26 was made by with five panelists, and a mean score
of total points was calculated. The results are shown in Table 10.
Tablets containing the same ingredients as those of the lemon
beverages were compared, and evaluated on the basis of the same
evaluation criteria as those of the lemon beverages. Here, the
tablets were evaluated for bitterness when two tablets were chewed
up and swallowed.
Evaluation of Colors
[0104] Values of Lab of a tablet using a composition of each of
Examples 5 to 8 and Comparative Examples 23 to 26 immediately after
the production and after a three-month storage at 37.degree. C.
were measured, and .DELTA.E values calculated are shown in Table
11. Specifically, as the values of Lab, those tablets crushed with
a mortar were dissolved in an acidic solution (pH 3.1, 0.08% of
citric acid, being adjusted with trisodium citrate) so as to have
the content of a glucomoringin of 0.05% by mass or a converted
value thereof, and filtered, and the values of Lab were then
measured. The measurement method and the calculation method for
.DELTA.E values are the same as those for the acidic beverages.
TABLE-US-00010 TABLE 10 Sucralose Evaluation of Without Bitterness
Addition 0.005% 0.014% Comp. Ex. 23 1.7 2.0 2.4 Comp. Ex. 24 1.6
1.9 2.3 Comp. Ex. 25 1.0 1.7 1.9 Comp. Ex. 26 1.6 1.7 2.1 Ex. 5 1.8
2.8 3.3 Ex. 6 1.9 2.9 3.9 Ex. 7 1.9 3.1 3.9 Ex. 8 2.1 3.4 4.2
TABLE-US-00011 TABLE 11 Sucralose Evaluation of Without Colors
Addition 0.040% 0.2% Comp. Ex. 23 1.52 1.25 1.19 Comp. Ex. 24 1.56
1.38 1.29 Comp. Ex. 25 1.42 1.36 1.21 Comp. Ex. 26 1.41 1.33 1.27
Ex. 5 1.31 0.91 0.77 Ex. 6 1.29 0.90 0.71 Ex. 7 1.26 0.86 0.69 Ex.
8 1.13 0.81 0.66
[0105] It can be seen from Tables 10 and 11 that the tablets
containing a composition of each of Examples 5 to 8 are weaker in
bitterness and have controlled color changes, as compared to the
tablets containing a composition of each of Comparative Examples 23
to 26. Here, similar evaluations were also made with those
containing 0.1% by mass or 0.5% by mass of aspartame (manufactured
by AJINOMOTO CO., INC., PAL SWEET), 0.14% by mass or 0.7% by mass
of acesulfame K (manufactured by Nutrinova, Sunnette), 0.08% by
mass or 0.2% by mass of a stevia extract (manufactured by Toyo
Sugar Refining Co., Ltd., Stevilose 90), 14% by mass or 70% by mass
of erythritol (manufactured by B Food Science Co., Ltd., Erythritol
F), 14% by mass or 70% by mass sorbitol (manufactured by B Food
Science Co., Ltd., Sorbitol SP), 14% by mass or 70% by mass of
xylitol (manufactured by B Food Science Co., Ltd., Xylitol), 0.2%
by mass or 1% by mass of ascorbic acid (manufactured by FUSO
CHEMICAL CO., LTD.), in place of 0.04% by mass or 0.2% by mass of
sucralose. In addition, nearly the same results were shown with
tablets having a content of a glucomoringin of 0.025% by mass.
Black Tea Beverages: Improvements in Pungency and Unpleasant Odor
of Moringin
[0106] Raw materials as listed in Table 12 were stir-mixed using a
composition of each of Examples 3 and 4 and Comparative Examples 3
and 4, and the mixture was then subjected to a total volume
compensation, a flavor was added when the temperature reached at
93.degree. C., and the mixture was subjected to hot-pack filling in
a 350 mL PET bottle, to prepare a black tea beverage (pH 5). The
details of the ingredients as listed in Table 12 are shown
hereinbelow.
Black tea extract: A black tea concentrate (manufactured by GS FOOD
CO., LTD.) Sodium hydrogencarbonate: (manufactured by Taiyo
Pharmaceutical Co., LTD.) Stevia extract: (manufactured by Toyo
Sugar Refining Co., Ltd., Stevilose 90) L-Ascorbic acid:
(manufactured by FUSO CHEMICAL CO., LTD.) Xylitol: (manufactured by
B Food Science Co., Ltd.) Black tea flavor: (manufactured by OGAWA
Flavors & Flagrances Co., Ltd.)
Evaluations of Pungency and Unpleasant Odor
[0107] The sensory evaluation of a black tea beverage using a
composition of each of Examples 3 and 4 and Comparative Examples 3
and 4 regarding the pungency and the unpleasant odor was made by
seven panelists in a three-rank evaluation in accordance with the
following criteria, and a mean score of total points was
calculated. The pungency and the unpleasant odor were subjected
sensory evaluations comprehensively, and compared. Since a black
tea beverage of Comparative Example 4 containing only a moringin
had the strongest pungency and unpleasant odor, the evaluation
thereof is defined as 1, and the evaluation in which the amount of
Comparative Example 4 was adjusted to a factor of 1/50 is defined
as 3. The results are shown in Table 12.
(Evaluation Criteria)
[0108] 1: Pungency and unpleasant odor are strongest. 2: Pungency
and unpleasant odor are improved more than those of the evaluation
1. 3: Pungency and unpleasant odor are highly improved than those
of the evaluation 1.
TABLE-US-00012 TABLE 12 Comp. Comp. Ex. 3 Ex. 4 Ex. 3 Ex. 4 Black
tea extract, % by mass 18.6 18.6 18.6 18.6 Sodium
hydrogencarbonate, 0.002 0.002 0.002 0.002 % by mass Moringa
extract, 0.01% by 2.95 0.98 0.76 0.63 mass in terms of moringin
Stevia extract, % by mass 0.03 0.03 0.03 0.03 L-Ascorbic acid, % by
mass 0.03 0.03 0.03 0.03 Xylitol, % by mass 6 6 6 6 Black tea
flavor, % by mass 0.1 0.1 0.1 0.1 Distilled water, % by mass
balance balance balance balance Total amount, % by mass 100 100 100
100 Evaluations of Pungency and 2.6 2.1 1.1 1.0 Unpleasant Odor
[0109] It can be seen from Table 12 that the black tea beverages
containing a composition of each of Examples 3 and 4 have
controlled pungency and unpleasant odor, as compared to the black
tea beverages containing a composition of each of Comparative
Examples 3 and 4.
Coffee Beverages: Improvements in Pungency and Unpleasant Odor of
Moringin
[0110] Raw materials as listed in Table 13 using a composition of
each of Examples 3 and 4 and Comparative Examples 3 and 4 were
stir-mixed, and the mixture was then subjected to a total volume
compensation. The mixture was then homogenized with a homogenizer
when the temperature reached at 70.degree. C. Thereafter, a 200 mL
canister was subjected to retort-sterilization at 121.degree. C.
for 15 minutes, to prepare a coffee beverage. The evaluations of
pungency and unpleasant order were made in the same manner as in
the black tea beverages. The results are shown in Table 13. Here,
the evaluation criteria were the same criteria as those of the
black tea beverages.
[0111] The details of the ingredients as listed in Table 13 are
shown hereinbelow.
Coffee extract: (manufactured by GS FOOD CO., LTD.) Cow's milk:
(manufactured by Meiji Dairies Co., Ltd.) Skim milk powder:
(manufactured by Yotsuba Milk Products Co., Ltd.) Sugar:
(manufactured by Mitsui Sugar Co., Ltd.) Emulsifier: (manufactured
by Taiyo Kagaku Co., Ltd.) Sodium hydrogencarbonate: (manufactured
by Taiyo Pharmaceutical Co., LTD.) Coffee flavor: (OGAWA Flavors
& Flagrances Co., Ltd.) Sucralose: (manufactured by TATE &
LYLE) Erythritol: (manufactured by B Food Science Co., Ltd.)
TABLE-US-00013 TABLE 13 Comp. Comp. Ex. 3 Ex. 4 Ex. 3 Ex. 4 Coffee
extract, % by mass 32.6 32.6 32.6 32.6 Cow's milk, % by mass 21 21
21 21 Skim milk powder, % by mass 0.1 0.1 0.1 0.1 Whole milk powder
0.1 0.1 0.1 0.1 Sugar, % by mass 6 6 6 6 Emulsifier, % by mass 0.18
0.18 0.18 0.18 Sodium hydrogencarbonate, 0.12 0.12 0.12 0.12 % by
mass Moringa extract, 0.02% by 5.91 1.96 1.52 1.26 mass in terms of
moringin Coffee flavor, % by mass 0.06 0.06 0.06 0.06 Sucralose, %
by mass 0.014 0.014 0.014 0.014 Erythritol, % by mass 3 3 3 3
Distilled water, % by mass balance balance balance balance Total
amount, % by mass 100 100 100 100 Evaluations of pungency and 2.7
2.5 1.6 1.0 unpleasant odor
[0112] It can be seen from Table 13 that the coffee beverages
containing a composition of each of Examples 3 and 4 have
controlled pungency and unpleasant odor, as compared to the coffee
beverages containing a composition of each of Comparative Examples
3 and 4.
Granules: Improvements in Pungency and Unpleasant Odor of
Moringin
[0113] Dextrose monohydrate, sucralose, and a composition of each
of Examples 7 and 8 and Comparative Examples 7 and 8 were
powder-blended, and the remaining raw materials as listed in Table
14 were then mixed therewith, while stir-mixing the components with
a mixing agitator. After the mixing, the mixture was dried at
60.degree. C. for 2 hours with a hot-air dryer, to produce
granules. The evaluations of pungency and unpleasant odor were made
in the same manner as in the black tea beverages. The results are
shown in Table 14. Since the granules of Comparative Example 8
having the highest parts by mass of the moringin had the most
intensive pungency and unpleasant odor, the evaluation thereof is
defined as 1, the evaluation in which the amount in Comparative
Example 8 was adjusted to a factor of 1/50 is defined as 3.
[0114] The details of the ingredients as listed in Table 14 are
shown hereinbelow.
Green tea powder: (manufactured by ITO EN, LTD.) Green tea flavor:
(manufactured by OGAWA Flavors & Flagrances Co., Ltd.)
Sucralose: (manufactured by TATE & LYLE) Dextrose monohydrate:
(manufactured by San-ei Sucrochemical Co., Ltd.)
TABLE-US-00014 TABLE 14 Comp. Comp. Ex. 7 Ex. 8 Ex. 7 Ex. 8 Green
tea powder, % by mass 3 3 3 3 Distilled water, % by mass 5 5 5 5
Green tea flavor, % by mass 1 1 1 1 Moringa pulverized product,
56.49 26.17 17.63 13.77 0.1% by mass in terms of moringin
Sucralose, % by mass 0.015 0.015 0.015 0.015 Dextrose monohydrate,
% by mass balance balance balance balance Total amount, % by mass
100 100 100 100 Evaluations of pungency and 2.4 2.4 1.5 1.0
unpleasant odor
[0115] It can be seen from Table 14 that the granules containing a
composition of each of Examples 7 and 8 have controlled pungency
and unpleasant odor, as compared to the granules containing a
composition of each of Comparative Examples 7 and 8.
Confirmation Test for Anti-Fatigue Effects
[0116] Six-week old male SD rats (n=10) were bred at room
temperature of 23.degree..+-.2.degree. C., feeding with a standard
feed and water for a week to allow conditioning. Next, the rats of
which conditioning was terminated were subjected to forcible
swimming under application of a load (see below), and a swimming
time (seconds) until the rats were drown was measured. The rats
were divided into three groups by assigning the rats evenly as much
as possible, on the bases of the results of the swimming time so
that the mean of the swimming time of each group would be the same
in each group. As the method for administering each composition,
the rats which were assigned to the groups were administered with
water, a composition of Example 4 or a composition of Comparative
Example 4 at a frequency of once a day (at 8:00 to 12:00) for 4
weeks. As to the composition of each of Example 4 and Comparative
Example 4, the composition was dissolved so as to have the same
amount in terms of a glucomoringin concentration, and the solution
was forcibly orally administered at 2 mg/kg body weight in terms of
glucomoringin. Here, as to the moringin contained in the
composition of each of Example 4 and Comparative Example 4 at
dissolution, a converted content to a glucomoringin was calculated
using the conversion formula from a moringin to a glucomoringin
shown in the analysis conditions mentioned above, and the
concentration was adjusted in terms of the content of a
glucomoringin.
Forcible Swimming Under Application of Load
[0117] On the day of grouping and 2 hours after the administration
of the fourth week of administration of each composition, a weight
corresponding to 5% of the body weight was attached to the
hypogastrium of the rats, and the rats were placed in a cylinder to
allow swimming. The time (seconds) until the rats were drown was
measured, which is defined as a swimming time. When mouths and
noses of the rats were submerged continuously for 10 seconds during
the swimming, it was judged that the rats were drowned. It can be
seen from FIG. 3 that the composition of Example 4 has an increased
swimming time at a low dosage in terms of the converted content of
a glucomoringin, as compared to the composition of Comparative
Example 4.
INDUSTRIAL APPLICABILITY
[0118] The composition of the present invention is useful in the
fields of foodstuff, cosmetics, and the like.
* * * * *