Production method for sorghum improved in health care function and composition including the same

Abstract

To develop a method for increasing an RS content in sorghum.SOLUTION: Provided is a production method for sorghum improved in RS content compared with sorghum produced by a one-time processing method, the production method processing sorghum by repeating the following steps (1) and (2) three times or more: (1) heat-processing the sorghum and (2) freezing-processing the heat-processed sorghum.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a method for producing sorghum having improved health functions and a composition containing the same. [Background technology]

[0002] Sorghum (Sorghum bicolor L.) is a minor grain native to Africa that is highly drought-resistant and serves as a staple food for poor people in arid regions. In addition to its excellent agronomic characteristics, it is gluten-free and has a high content of dietary fiber and resistant starch (RS) (hereafter referred to as RS content) compared to major grains such as rice and wheat. Dietary fiber is defined as "a resistant polysaccharide that is not digested or absorbed in the human small intestine and exerts physiological functions that help maintain health through the digestive tract." When ingested, it flows directly into the large intestine and serves as a nutrient source for intestinal bacteria. There, the production of short-chain fatty acids (SCFAs) is increased by the action of intestinal bacteria, lowering the pH level in the large intestine. RS is "starch that is difficult to digest and absorb in the small intestinal lumen of healthy humans," and like dietary fiber, it is a nutrient source for intestinal bacteria, and is expected to suppress the rise in cholesterol and blood sugar levels and the occurrence of colon cancer. Furthermore, when dietary fiber and RS-rich grains are ingested, obesity is expected to be prevented through appetite reduction due to satiety, low calorie intake, or the secretion of appetite-regulating hormones such as GLP-1 stimulated by SCFA. In fact, the inventors of the present application previously conducted wet cooking (moist heat treatment) of sorghum samples simulating a meal, and in animal tests using rats administered whole wheat flour or polished sorghum, they found that the intake amount and visceral fat mass were reduced along with improvement of intestinal fermentation (Non-Patent Document 1). Although the amount of RS in both samples was the same, the polished group, which had less dietary fiber, showed the same effect as the whole wheat group. Therefore, it is thought that RS is a greater factor influencing sorghum's dietary intake and reduction of visceral fat mass than dietary fiber in sorghum. Since the amount of RS in grains changes depending on the cooking method, it is expected that its function will be further enhanced if the amount of RS in sorghum is increased by improving the cooking method.

[0003] Cooking conditions such as the heat treatment method (blanching, steam heating, drum drying, etc.), treatment time, and number of reheatings are considered to be important factors that affect the RS level of processed food products. Here, the inventors of the present application have previously focused on the change in the RS content in potato starch by continuous cooking (repeatedly carrying out moist heat treatment and cooling) as a method to increase the RS amount (Non-Patent Document 2).

[0004] However, no studies have been conducted on methods to increase the RS content in sorghum, and the development of such methods is desired. [Prior art documents] [Non-patent literature]

[0005] [Non-Patent Document 1] Samanthi et al., Nutrients 2020, 12, 2412; doi:10.3390 / nu12082412. [Non-Patent Document 2] Kawakami et al. Bioscience, Biotechnology, and Biochemistry 2017, 81 (2), 359-364; doi: 10.1080 / 09168451.2016.1254537 Summary of the Invention [Problem to be solved by the invention]

[0006] The present invention has been made in consideration of the above-mentioned circumstances, and an objective of the present invention is to develop a method for increasing the RS content in sorghum. [Means for solving the problem]

[0007] The present inventors conducted extensive research to solve the above problems and found that, when a raw sorghum sample was subjected to a single moist heat / freeze treatment, the RS content was significantly reduced, but that the RS content increased when the sample was subjected to repeated moist heat / freeze treatments. They also found that sorghum with an increased RS content exhibits health benefits such as food intake suppression, visceral fat reduction, intestinal ammonia reduction, and intestinal IgA increase. Based on these findings, the present invention was completed. That is, the gist of the present invention relates to the following.

[0008] [1] The following steps (1) and (2): (1) heat treating sorghum; and (2) freezing the heat-treated sorghum; Including, A method for producing sorghum having an improved RS content compared to a single treatment, comprising repeating steps (1) and (2) three or more times to treat the sorghum. [2] The manufacturing method described in [1], wherein the heat treatment is performed at a temperature of 120°C or higher for a time of 20 minutes or longer. [3] The manufacturing method described in [1] or [2], wherein the freezing treatment is performed at a temperature of -30°C or lower and for a time of 8 hours or longer. [4] A composition comprising sorghum produced by the production method described in any one of [1] to [3]. [5] The composition described in [4], which is for suppressing feeding. [6] The composition described in [4], which is for reducing visceral fat. [7] The composition described in [4], which is for reducing intestinal ammonia levels. [8] The composition described in [4], which is for increasing the amount of IgA in the intestine. [9] The composition according to any one of [4] to [8], which is a food or beverage, a food or beverage additive material, a pharmaceutical, a pharmaceutical additive material, an animal feed, or an animal feed additive material.

[10] The composition described in [9], wherein the pharmaceutical or pharmaceutical additive material is for preventing, ameliorating, and / or treating a disease associated with overeating, a disease associated with excess visceral fat, a disease associated with excess ammonia in the intestine, or a disease associated with reduced intestinal IgA levels.

[11] The following steps (1) and (2): (1) heat treating sorghum; and (2) freezing the heat-treated sorghum; Including, 1. A method for cooking sorghum, comprising repeating steps (1) and (2) three or more times to process the sorghum.

[12] A method for suppressing food intake, reducing visceral fat, reducing intestinal ammonia levels, or increasing intestinal IgA levels, comprising administering to a subject sorghum produced by the production method described in any one of [1] to [3].

[13] A method for preventing, ameliorating, and / or treating a disease associated with overeating, a disease associated with excess visceral fat, a disease associated with excessive intestinal ammonia, or a disease associated with reduced intestinal IgA levels, comprising administering to a subject sorghum produced by the production method described in any one of [1] to [3].

[14] Use of sorghum produced by the production method described in any one of [1] to [3] for suppressing food intake, reducing visceral fat, reducing intestinal ammonia levels, or increasing intestinal IgA levels.

[15] Use of sorghum produced by the production method described in any of [1] to [3] in the production of a composition for suppressing food intake, reducing visceral fat, reducing intestinal ammonia levels, or increasing intestinal IgA levels.

[16] A method for producing a composition for preventing, ameliorating, and / or treating a disease associated with excessive eating, a disease associated with excess visceral fat, a disease associated with excess intestinal ammonia, or a disease associated with a decrease in intestinal IgA level, comprising the steps of: Use of manufactured sorghum. Effect of the Invention

[0009] According to the present invention, a method for increasing the RS content in sorghum can be provided. That is, according to the present invention, by repeating the heating and freezing treatment of sorghum multiple times, it is possible to produce sorghum with an improved RS content compared to a case where the treatment is performed only once. In addition, sorghum with an increased RS content produced by the production method of the present invention exhibits health functions such as food intake suppression, visceral fat reduction, intestinal ammonia reduction, and intestinal IgA increase, and can be used for suppressing food intake, reducing visceral fat, reducing intestinal ammonia, and increasing intestinal IgA. [Brief description of the drawings]

[0010] [Figure 1] 1 shows changes in ammonia nitrogen and IgA concentrations in the cecum due to the administration of moist-heat-freezing-treated sorghum, A shows ammonia nitrogen concentration in the cecum, and B shows IgA concentration in the cecum. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] The present invention will be described below. However, the present invention is not limited to the following preferred embodiments, and can be freely modified within the scope of the present invention. In this specification, when a numerical range is expressed as "lower limit to upper limit", the upper limit may be "lower than" or "less than", and the lower limit may be "higher than" or "greater than". In this specification, heating refers to a treatment in which the temperature of an object having a temperature equal to or lower than room temperature is raised to a temperature higher than that before the treatment. In this specification, cooling refers to a process for lowering the temperature of an object having a temperature equal to or higher than room temperature to a temperature lower than that before the process. In this specification, freezing refers to a process in which an object is placed in a low-temperature environment to cause it to freeze.

[0012] <Production Method of the Present Invention> One aspect of the present invention is a process comprising the steps of: (1) heat treating sorghum; and (2) freezing the heat-treated sorghum; Including, The present invention relates to a method for producing sorghum having an improved RS content compared to a single treatment, which is characterized by repeating steps (1) and (2) three or more times to treat the sorghum (hereinafter, sometimes referred to as the "production method of the present invention").

[0013] In the production method of the present invention, the heating and freezing treatment step is repeated multiple times (usually three or more times) to improve the RS content compared to a single heating and freezing treatment. The number of heating and freezing treatment steps is not particularly limited, but is, for example, 3 to 10 times, 3 to 5 times, 3 times, 4 times, or 5 times.

[0014] In the production method of the present invention, sorghum with improved RS content compared to a single treatment is not particularly limited, but may be, for example, sorghum in which the RS content (e.g., % by weight) in sorghum after three or more repeated treatments is 120% or more, 130% or more, or 150% or more compared to the RS content (e.g., % by weight) in sorghum after a single treatment.

[0015] Furthermore, the sorghum produced by the production method of the present invention is not particularly limited, but may be, for example, sorghum in which the RS content (e.g., % by weight) in sorghum after repeated processing three or more times is 35% or more, 40% or more, or 50% or more of the RS content (e.g., % by weight) in the raw sorghum. Furthermore, the sorghum produced by the production method of the present invention is not particularly limited, but for example, the RS content in sorghum that has been repeatedly treated three or more times may be 4% by weight or more, 5% by weight or more, or 5.5% by weight or more, and 11% by weight or less, 10% by weight or less, or 7.5% by weight or less, or any combination thereof that is not contradictory. The RS content in the sorghum that has been repeatedly treated three or more times may be 4 to 11% by weight, 5 to 10% by weight, or 5.5 to 7.5% by weight.

[0016] <Sorghum> In the production method of the present invention, sorghum used as a raw material is a seed of the grass plant Sorghum bicolor L. Moench. Generally, sorghum is classified into four types according to the tannin content: sorghum, tannin sorghum, white sorghum, and mixed sorghum. Any of these types can be used in the production method of the present invention, and there is no particular limitation. Among these, white sorghum, which has the lowest tannin content, is preferred because it has a good color tone and little bitterness. Sorghum is not particularly limited, and sorghum obtained from a wild or cultivated plant, commercially available sorghum, etc. can be used.

[0017] <Resistant Starch> In the production method of the present invention, sorghum used as a raw material contains resistant starch. "Resistant starch" refers to a fraction of starch contained in grains and the like that is resistant to digestion by digestive enzymes. Resistant starches are classified into Resistant Starch 1 (RS1) to Resistant Starch 4 (RS4) according to the difference in the mechanism of their resistance to digestion. RS1 is starch that cannot be physically contacted by digestive enzymes, such as starch from beans and unmilled whole grains. RS2 is starch from raw potatoes, unripe bananas, high amylose corn, and the like. RS3 is retrograded starch (starch that has been gelatinized (alpha-converted) and then recrystallized (beta-converted)). RS4 is processed starch (chemically modified, such as cross-linked starch). In the present invention, the resistant starch may be any of the above RS1 to RS4. In the production method of the present invention, the method for measuring the RS content in sorghum is not particularly limited, but can be, for example, measured according to AOAC Official Method 2002.02. The RS content can also be measured by the method described in the Examples below. In the production method of the present invention, the RS content in sorghum used as a raw material is not particularly limited, and is, for example, 1 to 20% by weight, 5 to 15% by weight, or 10 to 12% by weight.

[0018] <Heat treatment process> In the production method of the present invention, by repeating the heating and freezing treatment step multiple times (usually three or more times), the RS content can be increased compared to a case where the heating and freezing treatment is performed only once. As long as such an effect is obtained, the heat treatment conditions are not particularly limited, but the heating temperature may be, for example, 100° C. or higher, 110° C. or higher, or 120° C. or higher, and 200° C. or lower, 180° C. or lower, or 150° C. or lower, or a compatible combination thereof. The heating temperature may be from 100 to 200°C, from 110 to 180°C, or from 120 to 150°C.

[0019] The heating time may be, for example, 10 minutes or more, 15 minutes or more, or 20 minutes or more, and may be 60 minutes or less, 45 minutes or less, or 30 minutes or less, or any compatible combination thereof. The heating time may be from 10 to 60 minutes, from 15 to 45 minutes, or from 20 to 30 minutes.

[0020] The heat treatment can be carried out by a commonly used method. Specifically, moist heat treatment or dry heat treatment can be used. Moist heat treatment is particularly preferred. As is commonly understood, the moist heat treatment can include heat treatment under high relative humidity conditions. Specifically, the relative humidity can be, for example, 80% or more, 90% or more, or 100%. The moist heat treatment can be carried out, for example, by a method using a pressurized heating container such as an autoclave or a pressure cooker, a method using a device such as a fluidized bed granulation dryer or a hybrid kiln in combination with steam, superheated steam, and / or water spray to perform heat treatment, and a method using a thermo-hygrostat to perform heat treatment under desired temperature and humidity conditions. In a preferred embodiment, the moist heat treatment can be carried out by mixing 1 kg of sorghum with 1 to 5 L (preferably 2 to 3 L) of water and heating the mixture in a pressurized heating vessel such as an autoclave or pressure cooker at 120° C. or higher for 20 minutes or more.

[0021] The raw material may contain ingredients other than sorghum, so long as they do not impair the effects of the present invention. Examples of the other ingredients include starches, sugars, emulsifiers, colorants, flavorings, seasonings, etc., and these can be used alone or in combination of two or more. The content of the other ingredients in the raw material is 10% by weight or less, or 5% by weight or less, based on the total weight of the sorghum used as the raw material. Preferably, no other ingredients are used.

[0022] <Freezing process> In the production method of the present invention, by repeating the heating and freezing treatment step multiple times (usually three or more times), the RS content can be increased compared to a case where the heating and freezing treatment is performed only once. As long as such an effect can be obtained, the freezing treatment conditions are not particularly limited, but the freezing temperature may be, for example, -80°C or higher, -50°C or higher, or -40°C or higher, or may be less than 0°C, -10°C or lower, or -30°C or lower, or a compatible combination thereof. The freezing temperature may be -80°C to below 0°C, -50 to -10°C, or -40 to -30°C.

[0023] The freezing time may be, for example, 3 hours or more, 8 hours or more, or 12 hours or more, and may be 72 hours or less, 48 ​​hours or less, or 24 hours or less, or any compatible combination thereof. The freezing time may be from 3 to 72 hours, from 8 to 24 hours, or from 12 to 24 hours.

[0024] The freezing treatment can be carried out by a commonly used method, for example, a method of freezing the product using an apparatus such as a deep freezer. In a preferred embodiment, the freezing treatment can be carried out, for example, by keeping the temperature at or below -30°C for 8 hours or more using a device such as a deep freezer.

[0025] <Cooking method of the present invention> A further aspect of the present invention is a method for producing a pharmaceutical composition comprising the steps of (1) and (2): (1) heat treating sorghum; and (2) freezing the heat-treated sorghum; Including, The present invention relates to a method for cooking sorghum, which comprises repeating steps (1) and (2) three or more times to process sorghum (hereinafter, sometimes referred to as the "cooking method of the present invention"). For the ingredients, conditions, etc. in the cooking method of the present invention, the description of the manufacturing method of the present invention above can be referred to. In other words, all of the matters described in the manufacturing method of the present invention above are applicable to the description of the cooking method of the present invention.

[0026] <Composition of the Present Invention> A further aspect of the present invention relates to a composition (hereinafter sometimes referred to as the “composition of the present invention”) containing sorghum produced by the production method of the present invention. The composition of the present invention preferably contains sorghum produced by the production method of the present invention as an active ingredient. The content of sorghum in the composition is, for example, 0.05 to 10% by weight, 0.1 to 5% by weight, or 1 to 2% by weight, in terms of RS content relative to the total amount of the composition.

[0027] In addition, the composition of the present invention has an action of suppressing food intake, reducing visceral fat, reducing intestinal ammonia, and increasing intestinal IgA, and can be used for suppressing food intake, reducing visceral fat, reducing intestinal ammonia, and increasing intestinal IgA. Furthermore, the composition of the present invention can be used for preventing, improving, and / or treating diseases related to overeating, diseases related to visceral fat, diseases related to excessive intestinal ammonia, or diseases related to decreased intestinal IgA. Diseases related to overeating, diseases related to visceral fat, diseases related to excessive intestinal ammonia, and diseases related to decreased intestinal IgA are not limited to, but include, for example, obesity, diabetes, arteriosclerosis, hepatic encephalopathy, colon cancer, inflammatory bowel disease, rheumatoid arthritis, Parkinson's disease, and other immune-related diseases, food allergies, and the like. The above-mentioned "intestine" refers to the small intestine and / or large intestine (preferably the colon), and preferably refers to the colon.

[0028] That is, a further aspect of the present invention relates to a composition for suppressing food intake, a composition for reducing visceral fat, a composition for reducing intestinal ammonia levels, or a composition for increasing intestinal IgA levels, which contains sorghum produced by the production method of the present invention. Here, suppressing food intake is not limited to, but may mean, for example, that the food intake of a subject administered the composition of the present invention is reduced to 0.95-fold or less, 0.8-fold or less, or 0.5-fold or less compared to a non-administered control or before administration. Here, reducing visceral fat is not limited to, but may mean, for example, that the amount of visceral fat in a subject administered the composition of the present invention is reduced to 0.9 times or less, 0.8 times or less, or 0.7 times or less compared to a non-administered control or before administration. Here, reducing the amount of intestinal ammonia is not limited to, but may mean, for example, that the amount of intestinal ammonia (e.g., ammonia nitrogen concentration) in a subject administered the composition of the present invention is reduced to 0.9-fold or less, 0.8-fold or less, or 0.7-fold or less compared to a non-administered control or before administration. Here, increasing the amount of intestinal IgA is not limited to, but may mean, for example, that the amount of intestinal IgA (e.g., intestinal IgA concentration) in a subject administered a composition of the present invention is increased by 1.1-fold or more, 1.2-fold or more, or 1.5-fold or more compared to a non-administered control or before administration.

[0029] Yet another aspect of the present invention relates to a composition for preventing, ameliorating, and / or treating a disease associated with overeating, a disease associated with excess visceral fat, a disease associated with excessive intestinal ammonia, or a disease associated with reduced intestinal IgA levels, comprising sorghum produced by the production method of the present invention.

[0030] The composition of the present invention exerts the above-mentioned effects by administering the composition to humans or non-human target animals using sorghum that can be produced by the production method of the present invention as an active ingredient. The target of administration may be not only humans but also non-human mammals, for example, livestock such as pigs, and further pets such as dogs and cats. There is no particular limitation on the method of administration, but for example, oral administration is preferable. Here, "administration" may be replaced with "ingestion".

[0031] The dosage of the composition of the present invention may be determined depending on the health condition and age of the subject, or the degree of efficacy of the composition. This may be appropriately set depending on whether it is necessary, etc. Typically, the amount of resistant starch may be in the range of, for example, 0.001 mg to 100 mg / day / kg body weight, 0.01 mg to 20 mg / day / kg body weight, or 0.1 mg to 10 mg / day / kg body weight.

[0032] The composition may be, but is not limited to, for example, a food or drink, a food or drink additive material, a pharmaceutical product, a pharmaceutical additive material, an animal feed, or an animal feed additive material. The matters explained in the above-mentioned manufacturing method and cooking method of the present invention are all applicable to the explanation of the composition of the present invention.

[0033] <Food, drink, etc. of the present invention> The composition of the present invention may be provided as a food or drink. That is, the active ingredient sorghum may be used as it is or combined with other food and drink ingredients to form a food or drink. Examples of food and drink ingredients to be combined with sorghum include proteins, carbohydrates, fats, nutrients, seasonings, and flavorings. The food and drink of the present invention can be produced with reference to known production techniques that are usually used in this field.

[0034] The form of the food or drink may be liquid, paste, solid, powder, granule, etc. Tablets, liquid foods, etc. are also included in the form of the food or drink.

[0035] In addition, it may be contained in other general foods and beverages, for example, wheat flour products such as bread, macaroni, spaghetti, noodles, cake mix, fried chicken flour, and breadcrumbs; instant foods such as instant noodles, cup noodles, retort and cooked foods, cooked canned foods, microwave foods, instant soups and stews, instant miso soup and clear soups, canned soups, and freeze-dried foods; agricultural processed products such as canned agricultural products, canned fruit, jams and marmalades, pickles, boiled beans, dried agricultural goods, and cereals (processed grain products); marine processed products such as canned seafood, fish ham and sausages, marine paste products, marine delicacies, and tsukudani (fried fish and vegetables); livestock processed products such as canned livestock products and pastes, and livestock ham and sausages; milk and dairy products such as processed milk, milk drinks, yogurt, lactic acid bacteria drinks, cheese, ice cream, modified milk powder, cream, and other dairy products; butter, fats and oils such as margarines and vegetable oils; basic seasonings such as soy sauce, miso, sauces, processed tomato seasonings, mirin, vinegars, etc.; complex seasonings and foods such as cooking mixes, curry bases, sauces, dressings, noodle soup, spices, and other complex seasonings; frozen foods such as frozen ingredients, semi-cooked frozen foods, and cooked frozen foods; sweets such as caramel, candy, chewing gum, chocolate, cookies, biscuits, cakes, pies, snacks, crackers, Japanese sweets, rice sweets, bean sweets, and dessert sweets; beverages such as carbonated drinks, natural fruit juice, fruit juice drinks, soft drinks with fruit juice, fruit pulp drinks, fruit drinks with fruit particles, vegetable drinks, soy milk, soy milk drinks, coffee drinks, tea drinks, powdered drinks, concentrated drinks, sports drinks, nutritional drinks, and alcoholic drinks; and foods other than these, the composition of the present invention may be added to them.

[0036] The food and drink of the present invention may be in the form of ordinary food, beverages, functional foods such as functional foods and foods for specified health uses, and supplements, with functional foods being particularly preferred. When the food or beverage of the present invention is a composition for suppressing food intake, a composition for reducing visceral fat, a composition for reducing the amount of ammonia in the intestine, or a composition for increasing the amount of IgA in the intestine, the usefulness or functionality of the product may be indicated when it is manufactured. Such "labeling" acts include all acts for informing consumers of the above-mentioned uses, and any expression that can recall or infer uses such as "to prevent overeating," "for those who want to improve their intestinal environment," or "for those who want to regulate their intestinal condition" falls under the "labeling" acts of the present invention, regardless of the purpose of the labeling, the content of the labeling, the object or medium on which it is displayed, etc.

[0037] In addition, it is preferable that the "labeling" be done in an expression that allows consumers to directly recognize the above-mentioned uses. Specifically, the above-mentioned uses should be indicated on the food and drink products or their packaging, containers, etc. Examples of such uses include the act of transferring, delivering, displaying for transfer or delivery, or importing what is described, displaying or distributing the above-mentioned uses in product advertisements, price lists, catalogs, pamphlets, POP and other sales promotion materials, or transaction documents, or providing the above-mentioned uses in information containing the above-mentioned uses by electromagnetic means (Internet, etc.), etc. In addition, when the food or drink of the present invention is approved under various systems established by the government for health functional foods, etc., and is implemented under such approval, it is preferable to label it in a manner based on the approval.

[0038] In addition, the composition of the present invention may be provided as a food and beverage additive material to be added to the above-mentioned foods and beverages for suppressing food intake, reducing visceral fat, reducing the amount of ammonia in the intestine, or increasing the amount of IgA in the intestine.

[0039] <Drugs and the like according to the present invention> The composition of the present invention may be provided as a pharmaceutical for suppressing food intake, reducing visceral fat, reducing intestinal ammonia levels, or increasing intestinal IgA levels. That is, the active ingredient sorghum may be used as is or in combination with other pharmaceutical raw materials to form a pharmaceutical composition. There is no particular restriction on the other pharmaceutical raw materials to be combined with the active ingredient sorghum, and a pharmaceutical acceptable base material or carrier may be added as necessary, and the composition may be made into, for example, tablets, granules, capsules, pills, powders, liquids, powders, jelly-like agents, candies, etc., by a known formulation method, and used as an oral preparation.

[0040] Furthermore, the composition of the present invention may be a pharmaceutical additive material used as an additive to such pharmaceuticals for suppressing food intake, reducing visceral fat, reducing the amount of ammonia in the intestine, or increasing the amount of IgA in the intestine.

[0041] <Animal feed, etc. of the present invention> The composition of the present invention may be an animal feed for suppressing food intake, reducing visceral fat, reducing intestinal ammonia, or increasing intestinal IgA. That is, for example, the active ingredient sorghum may be used as it is or in combination with other animal feed ingredients to form a composition for animal feed. For example, it may be used as animal feed for livestock, racehorses, ornamental animals, pets, etc. The animal feed of the present invention may be produced with reference to known production techniques usually used in this field.

[0042] In addition, the composition of the present invention may be an animal feed additive material that is used to add to such animal feed and is intended to suppress feeding, reduce visceral fat, reduce the amount of ammonia in the intestine, or increase the amount of IgA in the intestine.

[0043] Use of the present invention Another aspect of the present invention relates to use of sorghum produced by the production method of the present invention for suppressing food intake, reducing visceral fat, reducing intestinal ammonia levels, or increasing intestinal IgA levels. Furthermore, yet another aspect of the present invention relates to use of sorghum produced by the production method of the present invention for the prevention, amelioration, and / or treatment of a disease associated with overeating, a disease associated with excess visceral fat, a disease associated with excessive intestinal ammonia, or a disease associated with reduced intestinal IgA levels. Furthermore, yet another aspect of the present invention relates to use of sorghum produced by the production method of the present invention in the production of a composition for use in suppressing food intake, reducing visceral fat, reducing intestinal ammonia levels, or increasing intestinal IgA levels. Furthermore, yet another aspect of the present invention relates to a method for producing a composition for use in the prevention, amelioration, and / or treatment of a disease associated with excessive eating, a disease associated with excess visceral fat, a disease associated with excess intestinal ammonia, or a disease associated with a decrease in intestinal IgA, comprising: Use of sorghum produced by the method.

[0044] The present invention also relates to sorghum produced by the production method of the present invention for use in suppressing food intake, reducing visceral fat, reducing intestinal ammonia levels, or increasing intestinal IgA levels. The present invention also relates to sorghum produced by the production method of the present invention for use in the prevention, amelioration, and / or treatment of diseases associated with overeating, diseases associated with excess visceral fat, diseases associated with excess intestinal ammonia, or diseases associated with reduced intestinal IgA levels. The present invention also relates to sorghum produced by the production method of the present invention for use in producing a composition for suppressing food intake, reducing visceral fat, reducing intestinal ammonia levels, or increasing intestinal IgA levels. The present invention also relates to sorghum produced by the production method of the present invention for use in producing a composition for use in the prevention, amelioration, and / or treatment of a disease associated with overeating, a disease associated with excess visceral fat, a disease associated with excessive intestinal ammonia, or a disease associated with reduced intestinal IgA levels.

[0045] Sorghum produced by the production method of the present invention may be used for therapeutic purposes or for non-therapeutic purposes. That is, all of the effects exemplified above may be obtained for therapeutic purposes or for non-therapeutic purposes, unless otherwise specified. "Therapeutic purposes" may mean, for example, including treatment of the human body, etc. for treatment, and may particularly mean that it is carried out as a medical procedure. "Non-therapeutic purposes" may mean, for example, not including treatment of the human body, etc. for treatment, and may particularly mean that it is carried out as a non-medical procedure. Non-therapeutic purposes include purposes such as health promotion and beauty.

[0046] "Prevention of disease" may mean, for example, preventing or delaying the onset of disease, or reducing the likelihood of onset of disease. "Amelioration of disease" or "treatment of disease" may mean, for example, reversal of disease, preventing or delaying the worsening of disease, or preventing or delaying the progression of disease. "Amelioration of disease" may particularly refer to these events, but not for therapeutic purposes. "Treatment of disease" may particularly refer to these events, but not for therapeutic purposes.

[0047] <Method of the present invention> One aspect of the present invention relates to a method for suppressing food intake, reducing visceral fat, reducing intestinal ammonia levels, or increasing intestinal IgA levels, comprising administering to a subject sorghum produced by the production method of the present invention. Another aspect of the present invention relates to a method for preventing, ameliorating, and / or treating a disease associated with overeating, a disease associated with excess visceral fat, a disease associated with excessive intestinal ammonia, or a disease associated with reduced intestinal IgA levels, comprising administering sorghum produced by the production method of the present invention to a subject.

[0048] According to the method of the present invention, by administering to a subject sorghum produced by the production method of the present invention, which is an active ingredient, it is possible to suppress food intake, reduce visceral fat, reduce the amount of intestinal ammonia, or increase the amount of intestinal IgA in the subject, i.e., the effects of suppressing food intake, reducing visceral fat, reducing the amount of intestinal ammonia, or increasing the amount of intestinal IgA can be obtained.

[0049] Furthermore, by administering sorghum produced by the production method of the present invention, which is an active ingredient, to a subject, it is possible to prevent, ameliorate, and / or treat diseases associated with overeating, diseases associated with excess visceral fat, diseases associated with excessive intestinal ammonia, or diseases associated with reduced intestinal IgA levels in the subject, i.e., preventive, ameliorative, and / or therapeutic effects can be obtained for diseases associated with overeating, diseases associated with excess visceral fat, diseases associated with excessive intestinal ammonia, or diseases associated with reduced intestinal IgA levels.

[0050] Incidentally, "administering an active ingredient to a subject" may be synonymous with "allowing a subject to ingest the active ingredient." Intake may be spontaneous (free intake) or forced (forced intake). That is, the administration step may specifically be, for example, a step of blending the active ingredient with food, drink, or feed and supplying it to the subject, thereby allowing the subject to ingest the active ingredient freely. Administration may be oral or parenteral. Administration may usually be oral. Parenteral administration includes tube administration and rectal administration.

[0051] The mode of administration of the active ingredient (e.g., the subject, administration timing, administration period, administration frequency, dosage, and other conditions related to administration) is not particularly limited as long as the desired effects of the active ingredient, such as the effects described above, can be obtained. The mode of administration of the active ingredient can be appropriately set depending on various conditions, such as the type of active ingredient, the type, age, and health condition of the subject.

[0052] The subject to which the active ingredient is administered is not particularly limited, so long as the desired effects of the active ingredient, such as the effects described above, can be obtained. The subject to which the active ingredient is administered can be the same as described in the "Composition of the Invention".

[0053] The dosage of the active ingredient is not particularly limited as long as the desired effects such as the above-mentioned effects of the active ingredient can be obtained. The dosage of the active ingredient can be applied mutatis mutandis to the description of the subject to which the active ingredient is administered in the "composition of the present invention."

[0054] The administration period of the active ingredient may be, for example, 4 weeks or more, preferably 8 weeks or more, more preferably 12 weeks or more. The active ingredient may be, for example, administered once a day, or may be administered in multiple doses per day. The active ingredient may also be, for example, administered every day, or once every few days. The active ingredient may be administered, in particular, every day. The dosage of the active ingredient at each administration may be constant or not.

[0055] For example, the active ingredient may be administered to a subject as it is, or may be prepared as a composition such as food and drink, medicine, animal feed, etc. containing the active ingredient and administered to a subject. The description of the composition of the present invention can be applied mutatis mutandis to the composition containing the active ingredient. The active ingredient may be administered alone or in combination with other ingredients. Examples of other ingredients include food and drink, medicine, animal feed, and ingredients contained therein. These other ingredients may be for use in the above-mentioned examples based on the effect of the active ingredient (applications for suppressing food intake, reducing visceral fat, reducing intestinal ammonia, or increasing intestinal IgA, or for preventing, improving, and / or treating diseases related to overeating, diseases related to visceral fat, diseases related to excessive intestinal ammonia, or diseases related to reduced intestinal IgA), or the like.

[0056] The active ingredient can also be administered to a subject, for example, by using the composition of the present invention (i.e., by administering the composition of the present invention). That is, one aspect of the method of the present invention may be a method including a step of administering the composition of the present invention to a subject. That is, "administration of an active ingredient" also includes administration of the composition of the present invention. The administration mode of the composition of the present invention (e.g., the subject to be administered, the administration time, the administration period, the number of administrations, the dosage, and other conditions related to administration) is not particularly limited as long as the desired effects such as the above-mentioned effects of the active ingredient are obtained. The administration mode of the composition of the present invention can be appropriately set according to various conditions such as the type and content of the active ingredient, the type and content of other ingredients, the type and shape (dosage form) of the composition, the type of the subject to be administered, the age, and the health condition of the subject to be administered. The above-mentioned description of the administration mode of the active ingredient can be applied mutatis mutandis to the case where the composition of the present invention is administered to a subject. That is, the composition of the present invention can be administered to, for example, a subject as exemplified above. In addition, the dosage of the composition of the present invention can be set so that, for example, the dosage of the active ingredient as exemplified above is obtained. In addition, the composition of the present invention may be administered alone, or may be administered in combination with other ingredients such as food and drink, pharmaceuticals, animal feed, and ingredients contained therein.

[0057] The matters explained in the above-mentioned manufacturing method, cooking method, and composition of the present invention are all applicable to the explanation of the method and use of the present invention. EXAMPLES

[0058] The present invention will be specifically described below with reference to examples. However, these are merely illustrative of the present invention and the scope of the present invention is not limited to these examples.

[0059] <Example 1> In this experiment, three types of sorghum (raw, moist heat / freeze treated once, moist heat / freeze treated three times) were used. Whole white sorghum samples were mixed with distilled water in a 1:2 ratio by weight and subjected to moist heat treatment in an autoclave at 121°C for 20 minutes. The mixture was then kept in a freezer at -30°C overnight and frozen (single moist heat / freeze treatment). When moist heat treatment was performed three times, the cooled sorghum samples were autoclaved under the same conditions and then frozen under the same conditions (three moist heat / freeze treatments). After the specified treatments, the samples were freeze-dried. After freeze-drying, the mixture was powdered in a mill mixer and passed through a 355 μm sieve.

[0060] Each sorghum sample (n=2-3) obtained as described above was analyzed for components. Dietary fiber content (total amount of insoluble and soluble dietary fiber) was analyzed by the modified Prosky method. The RS content was analyzed according to AOAC Official Method 2002.02. More specifically, the measurement was performed as follows. First, the sorghum sample was treated with pancreatic α-amylase, pancreatin, and amyloglucosidase at 37°C for 16 hours to solubilize and hydrolyze the digestible starch. Ethanol was added to stop the reaction, and the resistant starch was recovered by centrifugation. The recovered resistant starch was then centrifuged at 2M The sample was dissolved in KOH, neutralized with 1.2 M acetate buffer (pH 3.8), and hydrolyzed to glucose with amyloglucosidase. Glucose oxidase and peroxidase were added to the glucose obtained, and after incubation, the absorbance at 510 nm was measured using a spectrophotometer (UV-1600, Shimadzu Corporation). The resistant starch content was measured by converting the amount of starch from the amount of glucose derived from the resistant starch fraction released by the final amyloglucosidase digestion. Protein content was analyzed by Kjeldahl nitrogen determination (AOAC Official Method 920.87).

[0061] The results are shown in Table 1. As shown in Table 1, the RS content of 11.6 wt% in raw sorghum (whole grain) was significantly deteriorated (3.6 wt%) by one heat-moisture treatment, but increased to approximately 6.0 wt% when the sample was cooled and subjected to heat-moisture treatment again. In other words, it was found that the RS content of sorghum could be improved by performing moist heat-freezing treatment three or more times.

[0062] [Table 1]

[0063] <Example 2> The standard diet was supplemented with each of the sorghum samples obtained above at a level of 30% and fed to rats (n=6). Male F344 rats, 7 weeks old, were used as breeding conditions. They were allowed free access to food and water. After feeding the test diet for 4 weeks, they were dissected and the cecum, kidneys, and testes were collected. The items analyzed were kidney and testicular fat mass, cecal content volume, cecal pH, organic acid concentration, ammonia nitrogen concentration, and IgA concentration. Cecal pH was measured using a pH meter (SevenEasy S20, Mettler Toledo). The organic acid concentrations were analyzed by high performance liquid chromatography (HPLC, LC-10AD, Shimadzu Corporation). The ammonia nitrogen concentration was analyzed by colorimetry using an ammonia kit for blood tests (Ammonia Test Wako, Fujifilm Wako Pure Chemical Industries, Ltd.). More specifically, the cecal contents were diluted with distilled water, and the ammonia nitrogen concentration was measured by colorimetry based on the absorbance at 630 nm according to the instructions included in the kit. The colorimetry calibration curve was created using a standard solution for calibration that was serially diluted with the ammonia standard solution included in the kit to concentrations of 0, 100, 200, 300, and 400 μg / dL. The IgA concentration was analyzed by ELISA (ELISA Starter Accessory Kit, BETHYL). More specifically, affinity purified goat anti-rat IgA coating antibody was immobilized as an antigen on the wells of the microwell plate of the kit. Then, a dilution of the above-mentioned cecal contents was added to the wells and incubated. Then, a dilution of a secondary antibody (goat anti-rat IgA detection antibody) conjugated with HRP (horseradish peroxidase) was added to the wells and incubated. Finally, a TMB (3,3',5,5'-tetramethylbenzidine) solution was added to the wells and incubated to carry out an oxidation reaction of TMB by HRP, and the color development by the product of the oxidation reaction was measured at a wavelength of 450 nm using a microplate reader. The standard solution was prepared by using Rat Ig and IgG subclasses standard serum (NOR-03, Exalpha, USA) and adjusting it to 1,000 ng / mL with diluent (Blocking Solution: 10% Tween20 = 199:1), and then diluting it two-fold with the diluent to prepare a concentration of 15.6 ng / mL. A calibration curve was then prepared using the standard solution. The composition of the diet for animal experiments is shown in Table 2.

[0064] [Table 2]

[0065] The results are shown in Table 3 and Figure 1. As shown in Table 3, there was no difference in intake or visceral fat weight between the raw sorghum group and the control group, and a decrease was observed only in the moist heat treatment group. In particular, the sorghum group that underwent repeated moist heat treatment had a lower intake and visceral fat weight than the sorghum group that was treated once. Furthermore, as shown in Figure 1, a significant difference was observed in the decrease in cecal ammonia nitrogen concentration and increase in IgA concentration only in the sorghum group that underwent repeated moist heat treatment. It was also shown that cecal lactate concentration affects cecal IgA concentration (positive correlation). These results indicate that in order for sorghum to have the appetite suppressant effects, visceral fat reducing (obesity improvement) effects, intestinal ammonia reducing effects, and intestinal IgA increasing effects, moist cooking (moist heat treatment) is necessary, and that repeated moist heat and freezing treatments significantly enhance these functions.

[0066] [Table 3] [Industrial Applicability]

[0067] It is expected that sorghum produced by the production method of the present invention will lead to the development of products as a food material with health benefits.

Claims

1. The following steps (1) and (2): (1) heat-treating sorghum; and (2) freezing the heat-treated sorghum; Including, A method for producing sorghum having an improved resistant starch content compared to a single treatment, which comprises repeating steps (1) and (2) three or more times to treat the sorghum.

2. The method according to claim 1, wherein the heat treatment is carried out at a temperature of 120° C. or higher for a period of 20 minutes or longer.

3. The method according to claim 1, wherein the freezing treatment is carried out at a temperature of -30°C or lower for a period of 8 hours or longer.

4. A composition comprising sorghum produced by the production method of claim 1.

5. The composition according to claim 4, which is for suppressing food intake.

6. The composition according to claim 4, which is for reducing visceral fat.

7. The composition according to claim 4, which is for reducing intestinal ammonia levels.

8. The composition according to claim 4, which is for increasing the amount of intestinal IgA.

9. The composition according to any one of claims 4 to 8, which is a food or drink, a food or drink additive material, a pharmaceutical product, a pharmaceutical additive material, an animal feed, or an animal feed additive material.

10. Drugs or drug additives may cause diseases related to excessive eating or visceral fat 10. The composition according to claim 9, which is for the prevention, amelioration, and / or treatment of a disease associated with excessive intestinal ammonia levels, a disease associated with reduced intestinal IgA levels, or a disease associated with excessive intestinal ammonia levels.

11. The following steps (1) and (2): (1) heat-treating sorghum; and (2) freezing the heat-treated sorghum; Including, A method for cooking sorghum, comprising repeating steps (1) and (2) three or more times to process the sorghum.

12. 10. Use of sorghum produced by the production method according to claim 1 in the production of a composition for suppressing food intake, reducing visceral fat, reducing intestinal ammonia levels, or increasing intestinal IgA levels.

13. Use of sorghum produced by the production method according to claim 1 in the manufacture of a composition for the prevention, amelioration, and / or treatment of diseases associated with overeating, diseases associated with excess visceral fat, diseases associated with excessive intestinal ammonia levels, or diseases associated with reduced intestinal IgA levels.

Images