Glycosylation inhibitor

Abstract

To provide a glycosylation inhibitor having excellent glycosylation inhibitory effect.SOLUTION: A glycosylation inhibitor contains fermented ginger, and a specific component such as at least one kind of beverage-based plant materials selected from pu-erh, jasmine, rooibos, lemon grass, lavender, black tea, and soybean milk.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a glycation inhibitor, and more particularly to a glycation inhibitor comprising fermented ginger and other specific ingredients. [Background technology]

[0002] Fermented ginger plants contain many ingredients such as gingerol and shogaol, which are known to have various efficacious effects such as bactericidal, antioxidant, and blood circulation promoting effects.

[0003] In recent years, it has become clear that protein glycation reactions occur in vivo, and that glycation products (advanced glycation end products, AGEs) generated by glycation are a cause of diabetes complications and a cause of skin aging associated with aging. Therefore, various protein glycation inhibitors that inhibit the generation of glycation products have been proposed (see Patent Documents 1 and 2).

[0004] Little research has been done on the effect of fermented ginger plants in inhibiting the formation of these glycation end products. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 2002-255813 A [Patent Document 2] JP 2011-102270 A Summary of the Invention [Problem to be solved by the invention]

[0006] An object of the present invention is to provide a glycation inhibitor having a dramatically improved glycation inhibitory effect. [Means for solving the problem]

[0007] As the efficacy of fermented ginger has been attracting attention, the present inventors have further studied its efficacy and found that the glycation inhibitory ability can be dramatically improved by combining fermented ginger with other specific components, thereby completing the present invention. That is, it has been found that the glycation inhibitory ability can be synergistically improved by combining fermented ginger with other specific components that have little or only a small ability to inhibit glycation.

[0008] That is, the present invention relates to a glycation inhibitor characterized by containing fermented ginger and other specific ingredients. Effect of the Invention

[0009] According to the present invention, a glycation inhibitor having excellent glycation inhibitory activity can be provided. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] The glycation inhibitor of the present invention is not particularly limited as long as it contains fermented ginger and specific other components, and the glycation inhibitor of the present invention has an excellent glycation inhibitory effect. The excellent glycation inhibitory effect can inhibit the binding of sugar and protein to suppress the production of glycation products. By suppressing the production of glycation products, it is possible to prevent complications of diabetes, arteriosclerosis, sagging skin, wrinkles, dullness, etc. associated with aging. In addition, since the excellent glycation inhibitory effect can suppress the production of glycation products, the glycation reaction (Maillard reaction) of amino acids, proteins, etc. contained in the product can be suppressed, thereby improving the stability of the product. In addition, by suppressing the glycation reaction, the color tone of the product can be stabilized.

[0011] [Fermented ginger] The fermented ginger of the present invention is obtained by fermenting a Zingiberaceae plant, converting gingerol to shogaol, and contains more shogaol than gingerol. In particular, it is preferable that the fermented ginger contains 1.0 times or more shogaol than gingerol, more preferably 1.1 times or more, and particularly preferably 1.3 times or more. It is also preferable that the fermented ginger contains 30 times or more shogaol than raw ginger, and particularly preferably 50 times or more.

[0012] (raw materials) The raw material of the fermented ginger for the glycation inhibitor of the present invention is not particularly limited as long as it is a plant of the Zingiberaceae family, and examples thereof include various gingers such as Sanshu ginger, Omi ginger, Yanaka ginger, Kintoki ginger, Shizuoka No. 4, Yellow ginger, Earth ginger, and Otafuku ginger. The form of the Zingiberaceae plant raw material used in the present invention can be the rhizome as it is, or it can be sliced, crushed, squeezed, grated, or extracted. Examples of the crushed material include powder and granules. The squeezed juice or extract may be in a liquid form, but can also be used in a paste form or dried powder form. The extract can be obtained by extraction using a suitable solvent, and examples of the solvent that can be used include water, ethanol, and aqueous ethanol. The solvent used is not particularly limited, but it is preferable to use a solution containing ethanol, and for example, an extract can be obtained by adding ethanol or aqueous ethanol to finely chopped rhizomes of Zingiberaceae plants. At this time, the amount of the solvent added is equal to or more than the total amount of Zingiberaceae plants, and after addition, the mixture is stirred while heating to 60°C or higher. The mixture is stirred for at least one hour, and the solution is filtered to obtain an extract. The extract can be concentrated to adjust the volume and concentration as needed.

[0013] (Fermentation Bacteria) Methods for fermenting Zingiberaceae plant raw materials include self-fermentation, fermentation with fungal bodies or enzymes, etc., but fermentation with fungal bodies is preferred because of the variety of metabolic products produced by fermentation. As fungal bodies, fungal bodies commonly used for fermentation such as Aspergillus oryzae, yeast fungus, lactic acid bacteria, acetic acid bacteria, and Bacillus subtilis can be used, and the fungal bodies used in the present invention may be one type or two or more types. In the present invention, it is particularly preferable to use Aspergillus oryzae, since it can decompose starch, protein, fiber, etc. of Zingiberaceae plants with various enzymes.

[0014] The koji mold used in the present invention includes black koji mold, white koji mold, yellow koji mold, red koji mold, etc., and commercially available products can be suitably used. Specifically, koji molds belonging to the genus Aspergillus, such as Aspergillus awamori (black koji mold), Aspergillus saitoi (black koji mold), Aspergillus nakazawai (black koji mold), Aspergillus usamii (black koji mold), Aspergillus luchensis (black koji mold), Aspergillus niger (black koji mold), Aspergillus kawachii (white koji mold), and Aspergillus oryzae (yellow koji mold), can be mentioned.

[0015] Examples of yeast fungi include fungi belonging to the genera Debaryomyces, Saccharomyces, Pichia, Kluyveromyces, Torulaspora, Shuvia, Brettanomyces, Cryptococcus, Eremotherium, Issachenkia, Krokkera, Lipomyces, Metschnikowia, Rhodotorua, Schizosaccharomyces, Zygosaccharomyces, and Candida. Yeast strains are not particularly limited as long as they belong to the above-mentioned genera.

[0016] Examples of lactic acid bacteria include lactic acid bacteria of the Lactobacillus and Bifidobacterium genera of bacilli, and Leuconostoc, Pediococcus, Streptococcus, and Lactococcus genera of cocci, but other lactic acid bacteria such as Enterococcus, Bagococcus, Carnobacterium, Aerococcus, and Tetragenococcus can also be used. There is no particular limitation on the lactic acid bacteria strain as long as it belongs to the above-mentioned genera.

[0017] Examples of Bacillus subtilis include strains of the genus Bacillus. There are no particular limitations on the Bacillus subtilis strains as long as they belong to the above-mentioned genus.

[0018] Examples of acetic acid bacteria include those of the genus Acetobacter, Asaia, Acidomonas, etc. There are no particular limitations on the acetic acid bacteria strain as long as it belongs to the above-mentioned genera.

[0019] (Fermentation method) Specific examples of the method for producing fermented ginger using the glycation inhibitor of the present invention include a method in which a ginger plant is mixed with a fermentation liquid of a fungus body and then aged for a long time, such as 120 to 500 hours, under conditions of 30 to 90 ° C. (long-term production method), and a production method having a fermentation step of fermenting a ginger plant raw material, an addition step of adding the ginger plant raw material to the fermented product, and a heating step of heat-treating the fermented product to which the ginger plant raw material has been added at a temperature exceeding 100 ° C. under pressure (short-time production method). The long-term production method is a method in which the ginger plant raw material is produced over a long period of time by heating at a relatively low temperature during or after fermentation, and the short-time production method is a method in which an unfermented ginger plant raw material is once added to the fermented product, and then heat-treated at a high temperature under pressure. The long-term production method does not have a step of adding raw materials and does not perform high-pressure heating treatment, so fermented ginger can be produced at a relatively lower cost than the short-time production method. The short-term method is more expensive than the long-term method because it involves adding ingredients and high-pressure heating, but it can produce fermented ginger in a short time.

[0020] Here, the long-term process will be further described.

[0021] In the fermentation step of fermenting the ginger family plant material in the long-term manufacturing method, the fermentation is preferably performed under conditions of a temperature of 30°C to 90°C and a humidity of 50% to 90%, for 3 to 30 days, preferably 4 to 25 days, and more preferably 5 to 22 days.

[0022] In addition, by fermenting a ginger family plant and then heat maturing it, the amount of gingerols can be enriched to more than twice the content in raw ginger.

[0023] Specifically, in the method for producing the fermented ginger of the present invention using a long-term production method, for example, a plant of the Zingiberaceae family can be mixed with a fermentation liquid and then aged at 30 to 90° C. for 120 to 500 hours.

[0024] The fermented ginger of the present invention produced by the long-term production method used in the present invention may be commercially available. When using a commercially available product, it is preferable to use fermented ginger that has a gingerol content of 50 times or more as compared with that of raw ginger.

[0025] Next, the short-time manufacturing method will be further explained.

[0026] In the fermentation step of fermenting the Zingiberaceae plant material in a short-time process, the fermentation is preferably carried out under conditions of a temperature of 5 to 70°C, preferably 10 to 40°C, more preferably 15 to 30°C, and even more preferably less than 30°C, for 1 to 30 days, preferably 3 to 14 days.

[0027] The fermentation step is the same as the fermentation method described above. In the subsequent addition step, the same Zingiberaceae plant raw material as that used in the fermentation step is preferably used, but a different type or form may be used. The amount of Zingiberaceae plant raw material added is preferably 0.5 to 50 parts by mass, more preferably 1 to 30 parts by mass, and even more preferably 1.5 to 15 parts by mass, relative to 1 part by mass of the Zingiberaceae plant raw material used in the fermentation step.

[0028] The heating step following the adding step is a step of heat treatment under pressure at a temperature exceeding 100° C., and the treatment is preferably performed (started) within a time period in which the fermentation of the ginger family plant material added in the adding step does not proceed sufficiently. Specifically, for example, after the adding step, the heating step is preferably performed within 12 hours, more preferably within 6 hours, even more preferably within 3 hours, and particularly preferably within 1 hour.

[0029] As for heating conditions, the heating temperature is preferably 105 to 200° C., more preferably 105 to 180° C., even more preferably 105 to 150° C., and particularly preferably 105 to 120° C. The heating time is preferably 1 to 24 hours, more preferably 1 to 12 hours, and even more preferably 1 to 10 hours. After the heating step, a drying treatment such as spray drying or freeze drying can be performed.

[0030] In both the long-time production method and the short-time production method, examples of methods for acting on a ginger family plant raw material include a method of spraying or adding the ginger family plant raw material with the ginger family plant raw material, a method of immersing or adding the ginger family plant raw material in a culture solution of the ginger family plant, and a method of spraying or adding an enzyme extracted from the ginger family plant or its culture solution. Examples of the culture solution of the ginger family plant include a culture solution cultured using a synthetic or natural medium, a culture solution derived from a plant, or a culture solution derived from an animal.

[0031] As the culture medium for the fungus, a fermented product obtained by fermenting organic matter with the fungus can be used. The organic matter can be either a plant or an animal, but a plant fermented product is preferred. Examples of plants that can be used include, but are not limited to, various grains such as rice, brown rice, barley, wheat, and corn, beans such as soybeans, red beans, and peas, mushrooms such as shiitake mushrooms and mushrooms, fruits such as apples, bananas, oranges, pears, strawberries, peaches, persimmons, grapes, cherries, and apricots, lettuce, cabbage, sugar beet, spinach, mugwort, lotus root, burdock, radish, turnip, carrot, eggplant, tomato, broccoli, cauliflower, onion, celery, green onion, Chinese chive, shallot, ginger, turmeric, potato, sweet potato, sugar cane, tea, olive, angelica tree, kale, bitter melon, and sesame, and various nuts such as almonds, cashew nuts, macadamia nuts, chestnuts, and walnuts. One or more of these may be used in combination. These plants may be used raw, or may be processed by steaming, boiling, or the like, and then fermented with fungal cells. Water may also be added during fermentation.

[0032] As these fermented products, the fermented products themselves can be used, but mash from the production of vinegar, miso, sake, etc., or lees remaining after fermentation can also be used.

[0033] Alternatively, the raw material of the Zingiberaceae plant may be mixed with a solution of an enzyme extracted from the fungus or a culture solution of the fungus, and the mixture itself may be fermented by the enzyme extracted from the fungus or the culture solution. At this time, the mixture may be heated to promote the conversion of gingerols to shogaols.

[0034] In addition, the fermented product derived from an animal is not particularly limited, but may be a fermented product of milk from bovine animals, etc. In particular, cow's milk is preferred because it is commercially available, inexpensive, and easily available.

[0035] The form of the fermented ginger used as the glycation inhibitor of the present invention may be the ginger obtained by fermentation as it is, or it may be crushed, extracted, etc. Examples of crushed ginger include paste, powder, granules, etc. The extract may be in liquid form, but it can also be used in paste form or dry powder form. The extract can be obtained by extraction using a suitable solvent, and the solvent may be, for example, water, ethanol, or aqueous ethanol.

[0036] In the fermented ginger of the present invention produced by the long-term production method, the weight ratio of gingerol to shogaol is preferably in the range of 1:1.1-1000, more preferably in the range of 1:1.2-500, and even more preferably in the range of 1:1.3-200. In addition, the fermented ginger of the present invention produced by a short-time production method has a weight ratio of gingerol to shogaol in the range of preferably 1.1 to 1000, more preferably 1:1.2 to 500, and even more preferably 1:1.2 to 200.

[0037] [Other ingredients] The glycation inhibitor of the present invention is characterized by containing fermented ginger and specific other components. The specific other components are not limited as long as they have little or only low glycation inhibitory ability and can synergistically improve the glycation inhibitory ability when combined with fermented ginger. It is particularly desirable for the glycation inhibitor to contain at least one component selected from the group consisting of (a) to (f) described below.

[0038] (a) Beverage-based plant materials In the glycation inhibitor of the present invention, it is preferable to use at least one beverage plant material selected from pu-erh, jasmine, rooibos, lemongrass, lavender, black tea, and soy milk as other components together with fermented ginger. When these other components are combined with fermented ginger, they not only provide a synergistic glycation inhibitory effect, but also improve the taste of fermented ginger, such as its spiciness and unpleasant taste. They can also improve the unique fermented odor of fermented ginger, making it fragrant and flavorful. Furthermore, they can provide a product with better color and dispersibility than a product in which only fermented ginger is dissolved in water.

[0039] These beverage plant materials may be any part of the plant, such as flowers, leaves, stems, roots, etc., but the parts usually used for tea are preferred, and the plant material itself (including dried products), crushed products thereof, squeezed juice, extracts, essences, etc. can be used. Examples of crushed products include powders and granules. The squeezed juice and extracts may be in liquid form, but can also be used in the form of a paste or dry powder. The extract can be obtained by extraction using a suitable solvent, and examples of the solvent that can be used include water, ethanol, and aqueous ethanol.

[0040] Pu-erh is a type of Chinese tea (black tea) originating from Yunnan Province, People's Republic of China. There are fresh and ripe teas, and leaves and buds are usually used. Jasmine is a plant belonging to the Oleaceae family, and flowers are usually used as a beverage plant material. Rooibos is a plant belonging to the Aspalathus genus of the Fabaceae family, and leaves and branches are usually used as a beverage plant material. Lemongrass is a plant belonging to the Poaceae family, and leaves are usually used as a beverage plant material. Lavender is a plant belonging to the Lamiaceae family, and flowers are usually used as a beverage plant material. Black tea is made by withering, rolling, fully fermenting, and drying fresh tea leaves and buds of the tea plant (Camellia sinensis). Soy milk is made by processing the seeds of a plant belonging to the Glycine genus of the Fabaceae family, and the seeds are either directly squeezed or boiled and then squeezed.

[0041] (b) Spices In the glycation inhibitor of the present invention, it is preferable to use at least one spice selected from Terminalia, wolfberry, yuzu, white kidney bean, red ginseng, Chinese pepper, mugwort, red ginger and cinnamon as other ingredients together with fermented ginger. In the present invention, it is sufficient to blend these ingredients, and they do not have to be blended for the purpose of exerting the so-called spice function such as giving off a fragrance or a pungent taste. When combined with fermented ginger, these other ingredients can not only obtain a synergistic glycation inhibitory effect, but also improve the taste such as the pungent taste and unpleasant taste of fermented ginger. In addition, the unique fermented odor of fermented ginger can be improved, and the fermented ginger can be made fragrant and have a pleasant flavor. Furthermore, it can be made to have a better color and dispersibility than when only fermented ginger is dissolved in water.

[0042] These spices may be any part of the plant, such as flowers, leaves, stems, roots, etc., but parts usually used as spices are preferred, and the plant material itself (including dried products), crushed products thereof, squeezed juice, extracts, etc. can be used. Examples of crushed products include powders and granules. The squeezed juice and extracts may be in liquid form, but can also be used in the form of a paste or dried powder. Extracts can be obtained by extraction using an appropriate solvent, and examples of the solvent that can be used include water, ethanol, and aqueous ethanol.

[0043] Examples of Terminalia include Terminalia bellirica (belerica), Terminalia catappa, Terminalia tomentosa, Terminalia citrina, Terminalia phellocarpa, Terminalia copelandii, Terminalia brassi, Terminalia ivorensis, Terminalia superba, Terminalia arjuna, Terminalia chebula, etc., and among these, Terminalia bellirica (belerica) and Terminalia chebula are preferred. The part of the plant used as the plant material of the present invention is preferably the fruit.

[0044] (c) Plant-derived ingredients In the glycation inhibitor of the present invention, it is preferable to use at least one plant-derived component selected from potato extract, pine bark extract, processed kudzu flower, soy protein, isoflavone, ginsenoside, theaflavin, caffeine, bioperine, piperine, curcumin, and pyrroloquinone as other components together with fermented ginger. When these other components are combined with fermented ginger, they can not only obtain a synergistic glycation inhibitory effect, but also improve the taste of fermented ginger, such as the spiciness and unpleasant taste. They can also improve the unique fermented odor of fermented ginger, making it fragrant and flavorful. Furthermore, they can be made to have a better color and dispersibility than when only fermented ginger is dissolved in water.

[0045] Examples of potato extracts include extracts from the roots of potato varieties such as Danshaku potato, May Queen, Kitaakari, Touya, Toyoshiro, Inka no Mezame, Dejima, and Tokachi Kogane. As the potato extract, commercially available products can be used.

[0046] Examples of pine bark extracts include bark extracts of French maritime pine (Pinus Martima), larch, black pine, red pine, etc., and among these, the bark extract of French maritime pine (Pinus Martima), which is rich in proanthocyanidins, is preferred. Commercially available pine bark extracts can be used.

[0047] As the processed kudzu flower product, a processed product of flowers of a plant belonging to the genus Pueraria of the family Leguminosae is used. As the processed kudzu flower product, commercially available products can be used.

[0048] Soy protein, isoflavone, ginsenoside, theaflavin, caffeine, bioperine, piperine, curcumin and pyrroloquinone are not particularly limited, and may be commercially available, may be extracted, separated and purified from plants, may be used, or may be used as an extract as it is, or may be dried into powder or granules, etc. Plant-derived components can be obtained by extraction using a suitable solvent, and examples of the solvent that can be used include water, ethanol and aqueous ethanol.

[0049] (d) Fermented products In the glycation inhibitor of the present invention, it is preferable to use at least one fermented product selected from green pepper fermentation products and koji as other components together with fermented ginger. When these other components are combined with fermented ginger, not only can they obtain a synergistic glycation inhibition effect, but they can also improve the taste of fermented ginger, such as its spiciness and unpleasant taste. They can also have a rich fragrance and a pleasant flavor. Furthermore, they can have a better color and dispersibility than when only fermented ginger is dissolved in water.

[0050] The fermented product is not particularly limited, and may be used as it is, or may be dried and pulverized. Also, it may be extracted from the fermented product, or the extract may be pulverized as it is and used. Examples of pulverized products include powder and granules. The extract may be in liquid form, but can also be used as a paste or dry powder. The extract can be obtained by extraction using a suitable solvent, and examples of the solvent that can be used include water, ethanol, and aqueous ethanol.

[0051] The green pepper fermented extract is not particularly limited, but a commercially available one may be used.

[0052] The koji is not particularly limited, but may be any fermented grain such as rice, wheat, soybean, foxtail millet, barnyard millet, or millet with koji mold. The koji mold used for fermentation may be any of yellow koji mold, blue koji mold, white koji mold, black koji mold, red koji mold, and the like. Specific examples of koji fungi that belong to the genus Aspergillus include Aspergillus awamori (black koji fungus), Aspergillus saitoi (black koji fungus), Aspergillus nakazawai (black koji fungus), Aspergillus usamii (black koji fungus), Aspergillus luchensis (black koji fungus), Aspergillus niger (black koji fungus), Aspergillus kawachii (white koji fungus), and Aspergillus oryzae (yellow koji fungus).

[0053] (e) Amino acid In the glycation inhibitor of the present invention, it is preferable to use at least one amino acid (including salt) selected from L-arginine, L-glutamic acid, L-serine, L-histidine, L-hydroxyproline, L-proline, L-lysine, L-leucine, L-isoleucine and L-tyrosine as other components together with fermented ginger. Examples of salts include sodium salts and hydrochlorides. When these other components are combined with fermented ginger, they not only provide a synergistic glycation inhibitory effect, but also improve the taste of fermented ginger, such as its spiciness and unpleasant taste. They can also improve the unique fermented odor of fermented ginger, making it fragrant and flavorful. Furthermore, they can be made to have a better color and dispersibility than when only fermented ginger is dissolved in water.

[0054] (f) Functional additives In the glycation inhibitor of the present invention, it is preferable to use at least one functional additive selected from iron, vitamin B2, vitamin B3, vitamin K, L-tartaric acid, shellac, carrageenan, guar gum, xanthan gum and sodium bicarbonate as other components together with fermented ginger. The iron as the functional additive of the present invention includes the form of a compound containing these metals. When these other components are combined with fermented ginger, not only can they obtain a synergistic glycation inhibition effect, but they can also improve the taste of fermented ginger, such as its spiciness and unpleasant taste. They can also improve the unique fermented odor of fermented ginger, making it fragrant and flavorful. Furthermore, they can be made to have a better color and dispersibility than when only fermented ginger is dissolved in water.

[0055] (Form of use) The glycation inhibitor of the present invention has an improved glycation inhibitory effect compared to those containing only fermented ginger or only other ingredients. It is sufficient that the product can be distinguished from other products in terms of its use for inhibiting glycation.

[0056] Specific examples of the use of the glycation inhibitor of the present invention include so-called health foods, such as pharmaceuticals (including quasi-drugs), cosmetics, foods for specified health uses, foods with nutrient function claims, and foods with functional claims, whose efficacy has been approved by a designated organization.

[0057] The glycation inhibitor of the present invention can be used for external or oral administration. There is no particular limitation on the external preparation as long as it is applied to the skin, scalp, etc., and examples of the form include external preparations for the skin such as ointments, creams, gels, lotions, emulsions, packs, and poultices, and injections.

[0058] In addition, when the glycation inhibitor of the present invention is used as an oral preparation, its form may be, for example, a tablet, capsule, powder, granule, liquid, granule, bar, plate, block, solid, round, paste, cream, caplet, gel, chewable, or stick. Among these, the tablet, capsule, powder, granule, or liquid form is particularly preferred because it is easy to take and the glycation inhibitory effect is easily obtained. Specific examples include supplements, food additives, container-packed beverages filled in PET bottles, cans, bottles, etc., and instant powder (granule) beverages to be dissolved in water (hot water), milk, fruit juice, green juice, etc. and drunk. These are preferred because they are easy to eat and drink during meals and can increase palatability.

[0059] The content of fermented ginger and other ingredients in the glycation inhibitor of the present invention may be appropriately determined within the range in which the effect is exhibited, and the active ingredients may include fermented ginger and at least one ingredient selected from the group consisting of (a) to (f).

[0060] In general, when the glycation inhibitor of the present invention is a pharmaceutical or supplement (tablet, capsule), the fermented ginger and other ingredients are contained in an amount of preferably 0.01 to 100% by mass, more preferably 0.1 to 85% by mass, and even more preferably 0.5 to 70% by mass, of the total mass calculated on a dry mass basis.

[0061] When the glycation inhibitor of the present invention is a packaged beverage (liquid preparation), the fermented ginger and other ingredients are preferably contained in an amount of 0.01 to 10 mass% of the total, calculated as the dry mass, more preferably 0.03 to 6 mass%, and even more preferably 0.05 to 4 mass%.

[0062] Furthermore, when the glycation inhibitor of the present invention is an instant powdered beverage (powder) or an instant granulated beverage (granules), the fermented ginger and other ingredients are preferably contained in an amount of 1 to 100% by mass, more preferably 5 to 90% by mass, and even more preferably 10 to 80% by mass, of the total, calculated on a dry mass basis.

[0063] In order to more effectively exert the effects of the present invention, the fermented ginger and other components are preferably contained in an amount of 80% by mass or more, more preferably 90% by mass or more, even more preferably 95% by mass or more, and particularly preferably 100% by mass, of the entire glycation inhibitor of the present invention (excluding water) in terms of dry mass. Furthermore, when the glycation inhibitor of the present invention contains any of the components (a) to (f), it is preferable that the components contained therein are composed only of the fermented ginger and other components of the present invention. That is, when the glycation inhibitor of the present invention contains, for example, component (a) (beverage plant material), it is preferable that it is composed so as not to contain any beverage plant material other than pu-erh, jasmine, rooibos, lemongrass, lavender, black tea, and soy milk.

[0064] The intake amount of the glycation inhibitor of the present invention is not particularly limited, but from the viewpoint of more significantly exerting the effect of the present invention, it is preferable to take fermented ginger and other components so that the daily intake amount is 50 mg / day or more, more preferably 100 mg / day or more, and even more preferably 200 mg / day or more. The upper limit is not particularly limited, but is, for example, 8 g / day, preferably 4 g / day. The glycation inhibitor of the present invention can be stored as a daily amount in one container or divided into multiple containers, for example, 2 to 3, so that the daily intake amount is the above-mentioned intake amount.

[0065] The blending mass ratio of fermented ginger to other ingredients, calculated on a dry mass basis, is preferably in the range of 0.5:1 to 70:1, more preferably in the range of 0.75:1 to 60:1, even more preferably in the range of 1:1 to 60:1, and particularly preferably in the range of 1:1 to 50:1. By having the blending ratio of fermented ginger to other ingredients in the above range, the effects of the present invention can be more effectively exhibited.

[0066] The glycation inhibitor of the present invention can be produced by known formulation methods by adding, as necessary, orally acceptable additives and ingredients other than fermented ginger and other ingredients.

[0067] Furthermore, the glycation inhibitor of the present invention may be a glycation-inhibiting food containing fermented ginger and other components, as well as a glycation-inhibiting food obtained by adding fermented ginger and other components to a food, for example, a food in which the content of the fermented ginger and other components of the present invention is increased compared to a normal food (including natural foods), or a food in which fermented ginger and other components of the present invention are added to a food that does not normally contain the fermented ginger and other components of the present invention. The fermented ginger and other components may be added separately or simultaneously, or may be added together with other components other than the fermented ginger and other components.

[0068] One of the forms of use of the glycation inhibitor of the present invention is that it can be added to food. Examples of foods include beverages such as carbonated drinks, nutritional drinks, fruit drinks, lactic acid drinks, smoothies, and green juice; frozen desserts such as ice cream, ice sherbet, and shaved ice; noodles such as soba, udon, harusame, Chinese noodles, and instant noodles; sweets such as candy, candy, gum, chocolate, tablet sweets, snacks, biscuits, jellies, jams, creams, baked goods, and bread; and seafood and livestock foods such as kamaboko, ham, and sausages. Examples of such foods include processed foods; dairy products such as processed milk, fermented milk, yogurt, etc.; oils and fats such as salad oil, tempura oil, margarine, mayonnaise, shortening, whipped cream, dressing, etc. and processed foods using these oils and fats; seasonings such as sauces and soy sauce; and retort pouch foods such as curry, stew, oyakodon, porridge, rice porridge, Chinese rice bowl, katsudon, tempura bowl, beef bowl, hayashi rice, omelet rice, oden, mapo dolphin, gyoza, shumai, hamburger steak, meatballs, various sauces, and various soups.

[0069] In addition, the glycation inhibitor of the present invention can also be used as a stabilizer for products such as medicines, cosmetics, health foods, etc. The anti-glycation agent of the present invention can improve the stability of a product by, for example, suppressing the glycation reaction of ingredients in the product. EXAMPLES

[0070] The present invention will now be described with reference to examples.

[0071] [Example 1] (Production method of fermented ginger 1) 3.5 kg of fresh ginger, which had been washed and cut into about four pieces, was added to the koji liquid prepared by adding 2 L of water to 100 g of rice koji (white rice fermented with commercially available white koji), and soaked for 10 minutes. After soaking, the ginger was removed from the koji liquid and fermented at 40°C to 50°C for 14 days. After fermentation, the ginger was sterilized in an autoclave at 120°C for 20 minutes, and then aged at 75°C for 14 days. The aged ginger was then dried and crushed to obtain fermented ginger 1 of the present invention.

[0072] (component analysis) The contents of gingerols and shogaols in fresh ginger and fermented ginger 1 were measured. Fresh ginger and fermented ginger 1 were each extracted with an extraction solvent of acetonitrile / water = 20 / 80, and the contents of gingerols and shogaols in the extract were measured by liquid chromatography. The measurement was performed using a Hitachi High-Tech LaChromUltra II C18 column and a DAD (measurement wavelength 280 nm) 10 mm flow cell as the detector. The mobile phase used was ultrapure water for phase A and acetonitrile for phase B, with a flow rate of 0.7 mL / min and a column temperature of 40°C. As a result, the gingerols and shogaols contents of raw ginger were 56 mg / 100 g gingerols and 1 mg / 100 g shogaols, while the gingerols and shogaols contents of fermented ginger 1 were 51 mg / 100 g gingerols and 78 mg / 100 g shogaols.

[0073] A glycation inhibition confirmation test was conducted using fermented ginger 1 and other ingredients. For fermented ginger 1, a solution sonicated in 20 volumes of 60% ethanol for about 1 hour was centrifuged, and the resulting supernatant was concentrated in an evaporator and dried to obtain a dry powder. In addition, aminoguanidine (aminoguanidine hydrochloride, Cayman Chemical Co.), a representative glycation inhibitor, was prepared as a positive control.

[0074] [Glycation inhibition confirmation test] (Preparation of sample solution) Phosphate buffer powder (1 / 15 mol / l pH 7.2) (Wako Pure Chemical Industries, Ltd.) was dissolved in distilled water to prepare 67 mM phosphate buffer (hereinafter abbreviated as 67 mM PB). D(+) glucose (Nacalai Tesque, Inc.) was dissolved in 67 mM PB to prepare a 200 mg / mL glucose solution, and albumin (bovine serum-derived Cohn fraction V, pH 7.0, for biochemistry) (Wako Pure Chemical Industries, Ltd.) (hereinafter abbreviated as BSA) was dissolved in 67 mM PB to prepare a 40 mg / mL BSA solution.

[0075] (Measurement method) A test substance solution was prepared by dissolving a predetermined amount of each test substance in 67 mM PB, and the test substance solution, glucose solution, 67 mM PB BSA solution, and PB were mixed in the ratios shown in Table 1 to prepare test solutions and controls. For fermented ginger 1, vitamin K, and shellac, the test substances were dissolved in DMSO and serially diluted to a predetermined concentration so that the DMSO concentration was 8%, and the final DMSO concentration was 1%. The final concentration of fermented ginger 1 was 1.0 mg / mL in all test groups. For test substances other than fermented ginger 1, vitamin K, and shellac, the test substances were dissolved in 67 mM PB, vortexed for 1 hour, and centrifuged at room temperature at 10,000 g for 5 minutes, and the supernatant was collected and serially diluted with 67 mM PB. The test solution or control was incubated at 60°C for 48 hours, and the fluorescence intensity at 440 nm when the test solution after incubation was excited at 370 nm was measured using a spectrofluorophotometer. The inhibition rate (%) of the formation of glycated end products (AGEs) was calculated using the following formula.

[0076] The AGE formation inhibition rate of each test substance was calculated using the following formula. AGEs production inhibition rate (%) =(1 - [(Sample test-Sample blank) / (Control test-Control blank) ])×100 (Wherein, Sample test: Fluorescence intensity of the test solution (test) Sample blank: Fluorescence intensity of the test solution (blank) Control test: Fluorescence intensity of the control (test) Control blank: Fluorescence intensity of control (blank)

[0077] [Table 1]

[0078] The results are shown in Tables 2 to 7. Numerical values ​​other than the AGE formation inhibition rate for each test group indicate the test concentration of Fermented Ginger 1 or other ingredients, all in mg / mL. The results for each test group indicate the relative inhibition rate when the AGE formation inhibition rate for the group to which Fermented Ginger 1 was added alone was set at 100.

[0079] [Table 2]

[0080] Pu-erh (leaves, stems), jasmine (flowers), rooibos (leaves, branches), lemongrass (leaves), and lavender (flowers) listed in Table 2 were obtained by crushing commercially available raw materials 7 times for 20 seconds using a bead shocker (rotation speed: 2,300 rpm). Black tea was used in commercially available tea bags.

[0081] [Table 3]

[0082] For Terminalia listed in Table 3, dried powder of water extract of Terminalia bellirica fruit was used; for wolfberry (fruit), yuzu (skin including seeds after squeezing juice), white kidney bean (seed) and Sichuan pepper (fruit), commercially available dried and crushed powders were used; and for red ginseng, commercially available dried powder of ethanol extract of rhizome was used.

[0083] [Table 4]

[0084] The potato extract listed in Table 4 was "Potain" manufactured by Toyo Shinyaku Co., Ltd., the pine bark extract was "Flavangenol" manufactured by Toyo Shinyaku Co., Ltd., and the kudzu flower processed product was "Kudzu Flower Extract" manufactured by Toyo Shinyaku Co., Ltd. All of the other ingredients listed in Table 4 other than the potato extract and pine bark extract were commercially available products.

[0085] [Table 5]

[0086] The red koji listed in Table 5 is made from dried, ground powder of koji made by fermenting commercially available red koji mold with grains (rice, soybeans, etc.), while the multi-grain koji is made from dried powder of koji made by fermenting commercially available grain koji (barley, foxtail millet, barnyard millet, millet, hawk's sorghum, black rice, rice flour) with koji mold.

[0087] [Table 6]

[0088] All other components listed in Table 6 were commercially available.

[0089] [Table 7]

[0090] All other components listed in Table 7 were commercially available. Iron was used as iron chloride.

[0091] As shown in Tables 2 to 7, the AGE production inhibition rate was synergistically increased by combining fermented ginger 1 produced by the long-term production method with other specific components of the present invention. Therefore, the glycation inhibitor of the present invention can be used as an inhibitor of the production of glycation products.

[0092] (Comparative Examples 44 to 48) Using the same method as in Example 1, a glycation inhibition confirmation test was conducted by combining Fermented Ginger 1 with the other ingredients listed below. As a result, no synergistic effect of inhibiting AGEs production was confirmed for the beverage plant material Tieguanyin (Comparative Example 44), the spice Artemisia vulgaris (Comparative Example 45), the plant-derived ingredient β-carotene (Comparative Example 46), the amino acid L-tyrosine (Comparative Example 47), and the functional additive sodium bicarbonate (sodium bicarbonate, Comparative Example 48).

[0093] [Example 2] (Production method of fermented ginger 2) A black koji mold, A. awamori, was added to a GE medium (liquid medium) containing glucose and yeast extract, and cultured in a liquid culture tank at 28°C for 2 days. Thereafter, the cultured medium was diluted with GE medium so that the concentration was 3.8%, and dried ginger powder was added to a concentration of 1%. This medium to which the dried ginger powder was added was cultured in a liquid culture tank at 28°C for 6 days, and the dried ginger powder was fermented (fermentation process). After fermentation, the same dried ginger powder used in the fermentation process was added to a concentration of 3% (addition process). Immediately after the addition, heat treatment was performed under pressure at 115 to 120°C for 2 hours (heating process). Then, it was dried by freeze-drying (drying process) to obtain fermented ginger 2 of the present invention.

[0094] (component analysis) The contents of gingerols and shogaols in fresh ginger, dried ginger powder, and fermented ginger 2 were measured. The measurements were performed in the same manner as in Example 1. As a result, the contents of gingerols and shogaols in fresh ginger were 48.3 mg / 100 g gingerols and 1.7 mg / 100 g shogaols, the contents of gingerols and shogaols in dry ginger powder were 720 mg / 100 g gingerols and 230 mg / 100 g shogaols, and the contents of gingerols and shogaols in fermented ginger 2 were 290 mg / 100 g gingerols and 420 mg / 100 g shogaols.

[0095] A glycation inhibition confirmation test was conducted using the fermented ginger 2 and other components obtained above. For fermented ginger 2, a solution sonicated in 20 times the amount of 60% ethanol for about 1 hour was centrifuged, and the resulting supernatant was concentrated in an evaporator and dried to obtain a dry powder. In addition, aminoguanidine (aminoguanidine hydrochloride, Cayman Chemical Co.), a representative glycation inhibitor, was prepared as a positive control.

[0096] [Glycation inhibition confirmation test] The tests were carried out in the same manner as in Example 1, except that all test concentrations of Fermented Ginger 2 were 0.500 mg / mL.

[0097] The results are shown in Tables 8 to 13. Numerical values ​​other than the AGE formation inhibition rate for each test group indicate the test concentration of fermented ginger 2 or other ingredients, all in mg / mL units. The results of the AGE formation inhibition test are shown as relative inhibition rates, with the inhibition rate for the group to which fermented ginger 2 was added alone set at 100.

[0098] [Table 8]

[0099] Jasmine (flowers), rooibos (leaves and branches), lemongrass (leaves), and lavender (flowers) shown in Table 8 were obtained by crushing commercially available raw materials 7 times for 20 seconds using a beads shocker (rotation speed: 2,300 rpm). Commercially available soy milk powder was used as soy milk.

[0100] [Table 9]

[0101] For Terminalia listed in Table 9, dried powder of water extract of Terminalia bellirica fruit was used, and for Mugwort, dried powder of leaves was used. For Red Ginger or Red Ginseng, commercially available extract powder of rhizome was used. For Cinnamon, commercially available dried powder was used. For Yuzu, commercially available dried powder of skin including seeds after squeezing juice was used.

[0102] [Table 10]

[0103] The pine bark extract listed in Table 10 was "Flavonol" manufactured by Toyo Shinyaku Co., Ltd., and all other ingredients other than the pine bark extract were commercially available.

[0104] [Table 11]

[0105] The green chili fermented product listed in Table 11 was Toyo Shinyaku's "Green Chili Fermented Extract." For multigrain koji, we used dried powder of koji made by fermenting commercially available grain koji (barley, foxtail millet, barnyard millet, sorghum, hawkweed, purple black rice, rice flour) with koji mold. For red koji, we used dried powder of koji made by fermenting commercially available red koji mold and grains (rice, soybeans, etc.).

[0106] [Table 12]

[0107] All other components listed in Table 12 were commercially available.

[0108] [Table 13]

[0109] All other components listed in Table 13 were commercially available. Iron was used as iron chloride.

[0110] As shown in Tables 8 to 13, the AGE production inhibition rate was synergistically increased by combining fermented ginger 2 produced by the short-time production method with other specific components of the present invention. Therefore, the glycation inhibitor of the present invention can be used as an inhibitor of the production of glycation products.

[0111] (Comparative Examples 85 to 89) Using the same method as in Example 2, a glycation inhibition confirmation test was conducted by combining fermented ginger 2 produced by the short-time production method with the other ingredients listed below.As a result, no synergistic effect of inhibiting the production of AGEs was confirmed for the beverage plant material Tieguanyin (Comparative Example 85), the spice pomegranate flower (Comparative Example 86), the plant-derived ingredient β-carotene (Comparative Example 87), the amino acid L-leucine (Comparative Example 88), and the functional additive vitamin K (Comparative Example 89).

[0112] (Example 1: Lotion) The glycation inhibiting composition of the present invention was prepared in the form of a lotion by mixing 0.01 parts by mass of fermented ginger 1 extract, 0.01 parts by mass of pine bark extract, 10 parts by mass of glycerin, 3 parts by mass of diglycerin, 12 parts by mass of 1,3-butylene glycol, 3 parts by mass of pentylene glycol, 0.1 parts by mass of sodium hyaluronate, 0.01 parts by mass of citric acid, 0.02 parts by mass of sodium citrate, 0.1 parts by mass of xanthan gum, 0.15 parts by mass of methylparaben, 0.2 parts by mass of carbomer, 0.03 parts by mass of sodium hydroxide, and the remaining part of water, with the total amount being 100 parts by mass. This lotion not only provided a synergistic glycation inhibiting effect, but also improved the unique fermented odor of fermented ginger 1, and was fragrant and preferable.

[0113] (Example 2: Shampoo) The glycation inhibiting composition of the present invention was prepared in the form of a shampoo by mixing 0.01 parts by weight of fermented ginger 1 extract, 0.02 parts by weight of aloe extract, 7.5 parts by weight of sodium laureth sulfate, 4.2 parts by weight of cocamidopropyl betaine, 3 parts by weight of cocamide DEA, 0.1 parts by weight of 1,3-butylene glycol, 0.225 parts by weight of polyquaternium-10, 0.15 parts by weight of citric acid, 0.05 parts by weight of sodium citrate, 0.9 parts by weight of phenoxyethanol, and the remainder of the mixture (100 parts by weight in total). This shampoo not only provided a synergistic glycation inhibiting effect, but also improved the unique fermented odor of fermented ginger 1, and was fragrant and favorable.

[0114] (Example 3: Soap) The glycation inhibiting composition of the present invention was prepared in the form of soap by mixing and solidifying 0.5 parts by mass of pulverized fermented ginger 1, 2 parts by mass of glycerin, 1 part by mass of olive oil, 0.1 part by mass of tetrasodium EDTA, 0.2 parts by mass of tetrasodium etidronate, and the remainder of the soap base, with the total amount being 100 parts by mass. This soap not only provided a synergistic glycation inhibiting effect, but also improved the unique fermented odor of fermented ginger 1, and was fragrant and favorable.

[0115] (Formulation example 4: Emulsion) The glycation inhibiting composition of the present invention was prepared in the form of an emulsion by mixing 0.1 parts by mass of fermented ginger 1 extract, 0.1 parts by mass of thiamine hydrochloride, 3 parts by mass of sucrose fatty acid ester, 12 parts by mass of glycerin, 6 parts by mass of squalane, 24 parts by mass of dimethyl silicone oil, 1 part by mass of polypropylene glycol, 0.06 parts by mass of thickener, 0.2 parts by mass of phenoxyethanol, 5 parts by mass of ethanol, 0.01 parts by mass of sodium hydroxide, and the remainder of purified water, with the total being 100 parts by mass. This emulsion not only provided a synergistic glycation inhibiting effect, but also improved the unique fermented odor of fermented ginger 1, and was fragrant and preferable.

[0116] (Formulation Example 5: Cosmetic cream) Based on a total of 100 parts by mass, the following ingredients are included: 0.1 part by mass of fermented ginger 1 extract, 0.1 part by mass of rosemary extract, 15.0 parts by mass of squalane, 4.0 parts by mass of octyldodecyl myristate, 0.2 parts by mass of hydrogenated soybean phospholipid, 2.4 parts by mass of butyl alcohol, 1.5 parts by mass of hardened oil, 1.5 parts by mass of stearic acid, 1.5 parts by mass of lipophilic glycerin monostearate, 0.5 parts by mass of polyglyceryl monostearate, 0.8 parts by mass of behenyl alcohol, 0.7 parts by mass of polyglyceryl monomyristate, 0.3 parts by mass of white beeswax, 0.1 parts by mass of d-δ-tocopherol, 0.3 parts by mass of methylparaben, 0.2 parts by mass of C10-30 alkyl-modified carboxyvinyl polymer, 0.1 parts by mass of carboxyvinyl polymer, 18.0 parts by mass of 1,3-butanediol, and sodium hydroxide. The glycation inhibiting composition of the present invention was prepared in the form of a cosmetic cream by mixing 0.1 parts by mass of the fermented ginger 1 and the remainder purified water. This cosmetic cream not only provided a synergistic glycation inhibiting effect, but also improved the unique fermented odor of fermented ginger 1, and was fragrant and favorable.

[0117] (Example 6: Pack) The saccharification inhibiting composition of the present invention was prepared in the form of a pack by mixing 0.1 parts by weight of fermented ginger 1 extract, 0.01 parts by weight of soybean extract, 20.0 parts by weight of polyvinyl alcohol, 5.0 parts by weight of glycerin, 20.0 parts by weight of ethanol, 6.0 parts by weight of kaolin, 0.2 parts by weight of preservative, 0.1 parts by weight of fragrance, and the remaining part of purified water, with the total weight being 100 parts by weight. This pack not only provided a synergistic saccharification inhibiting effect, but also improved the unique fermented odor of fermented ginger 1, and was fragrant and favorable.

[0118] (Formulation Example 7: Tablets) The glycation inhibiting composition of the present invention was prepared in the form of a tablet by mixing and tableting 10 parts by mass of fermented ginger 1 powder, 8 parts by mass of quince powder, 5 parts by mass of vitamin B1, 20 parts by mass of crystalline cellulose, 50 parts by mass of lactose, 4 parts by mass of magnesium stearate, and the remaining part of cornstarch, with the total amount being 100 parts by mass. This tablet not only provided a synergistic glycation inhibiting effect, but also improved the taste of fermented ginger 1, such as the spiciness and unpleasant taste. In addition, the unique fermented odor of fermented ginger 1 was improved, and the composition had a good fragrance and a pleasant flavor.

[0119] (Formulation Example 8: Granules) The glycation inhibiting composition of the present invention was prepared in the form of granules by mixing and granulating 10 parts by mass of fermented ginger 1 powder, 15 parts by mass of apple powder, 10 parts by mass of lactose, 1 part by mass of calcium stearate, and the remaining part of crystalline cellulose, with the total amount being 100 parts by mass. This granule not only provided a synergistic glycation inhibiting effect, but also improved the taste of fermented ginger 1, such as the spiciness and unpleasant taste. In addition, the unique fermented odor of fermented ginger 1 was improved, and the composition had a rich fragrance and a pleasant flavor.

[0120] (Formulation Example 9: Capsules) The glycation inhibiting composition of the present invention was prepared in the form of a capsule by mixing 10 parts by mass of fermented ginger 1 extract, 20 parts by mass of ginger extract, 8 parts by mass of lecithin, and the remaining part of olive oil, with the total amount being 100 parts by mass, and encapsulating the mixture in a capsule shell as the content liquid. This capsule not only provided a synergistic glycation inhibiting effect, but also improved the taste of the content fermented ginger 1, such as the spiciness and unpleasant taste. In addition, the unique fermented odor of the content fermented ginger 1 was improved, and the fragrance and flavor were favorable.

[0121] (Example 10: Liquid) The glycation inhibiting composition of the present invention was prepared in the form of a liquid by mixing 0.84 parts by mass of fermented ginger 1 extract powder, 1 part by mass of vitamin B12, 10 parts by mass of fructose glucose liquid sugar, 1 part by mass of citric acid, 0.02 parts by mass of sodium benzoate, 2 parts by mass of flavor preparation, 0.05 parts by mass of sucralose, 0.03 parts by mass of acesulfame potassium, and the remaining part by mass of purified water, with the total being 100 parts by mass. This liquid not only provided a synergistic glycation inhibiting effect, but also improved the taste of fermented ginger 1, such as the spiciness and unpleasant taste. In addition, the unique fermented odor of fermented ginger 1 was improved, and the fragrance and flavor were favorable.

[0122] (Formulation example 11: Lotion) The glycation inhibiting composition of the present invention was prepared in the form of a lotion by mixing 0.01 parts by mass of fermented ginger 2 extract, 0.01 parts by mass of ginger extract, 10 parts by mass of glycerin, 3 parts by mass of diglycerin, 12 parts by mass of 1,3-butylene glycol, 3 parts by mass of pentylene glycol, 0.1 parts by mass of sodium hyaluronate, 0.01 parts by mass of citric acid, 0.02 parts by mass of sodium citrate, 0.1 parts by mass of xanthan gum, 0.15 parts by mass of methylparaben, 0.2 parts by mass of carbomer, 0.03 parts by mass of sodium hydroxide, and the remaining part of water, with the total amount being 100 parts by mass. This lotion not only provided a synergistic glycation inhibiting effect, but also improved the unique fermented odor of fermented ginger 2, and was fragrant and preferable.

[0123] (Formulation example 12: Shampoo) The glycation inhibiting composition of the present invention was prepared in the form of a shampoo by mixing 0.01 parts by mass of fermented ginger 2 extract, 0.02 parts by mass of aloe extract, 7.5 parts by mass of sodium laureth sulfate, 4.2 parts by mass of cocamidopropyl betaine, 3 parts by mass of cocamide DEA, 0.1 parts by mass of 1,3-butylene glycol, 0.225 parts by mass of polyquaternium-10, 0.15 parts by mass of citric acid, 0.05 parts by mass of sodium citrate, 0.9 parts by mass of phenoxyethanol, and the remainder of the water, with the total being 100 parts by mass. This shampoo not only provided a synergistic glycation inhibiting effect, but also improved the unique fermented odor of fermented ginger 2, and was fragrant and preferable.

[0124] (Formulation Example 13: Soap) The glycation inhibiting composition of the present invention was prepared in the form of soap by mixing and solidifying 0.5 parts by mass of pulverized fermented ginger 2, 2 parts by mass of glycerin, 1 part by mass of olive oil, 0.1 part by mass of tetrasodium EDTA, 0.2 parts by mass of tetrasodium etidronate, and the remainder of the soap base, with the total amount being 100 parts by mass. This soap not only provided a synergistic glycation inhibiting effect, but also improved the unique fermented odor of fermented ginger 2, and was fragrant and favorable.

[0125] (Formulation example 14: Emulsion) The glycation inhibiting composition of the present invention was prepared in the form of an emulsion by mixing 0.1 parts by mass of fermented ginger 2 extract, 0.1 parts by mass of thiamine hydrochloride, 3 parts by mass of sucrose fatty acid ester, 12 parts by mass of glycerin, 6 parts by mass of squalane, 24 parts by mass of dimethyl silicone oil, 1 part by mass of polypropylene glycol, 0.06 parts by mass of thickener, 0.2 parts by mass of phenoxyethanol, 5 parts by mass of ethanol, 0.01 parts by mass of sodium hydroxide, and the remaining part of purified water, with the total amount being 100 parts by mass. This emulsion not only provided a synergistic glycation inhibiting effect, but also improved the unique fermented odor of fermented ginger 2, and was fragrant and preferable.

[0126] (Formulation Example 15: Cosmetic cream) Based on a total of 100 parts by mass, the following ingredients are added: 0.1 part by mass of fermented ginger 2 extract, 0.1 part by mass of rosemary extract, 15.0 parts by mass of squalane, 4.0 parts by mass of octyldodecyl myristate, 0.2 parts by mass of hydrogenated soybean phospholipid, 2.4 parts by mass of butyl alcohol, 1.5 parts by mass of hardened oil, 1.5 parts by mass of stearic acid, 1.5 parts by mass of lipophilic glycerin monostearate, 0.5 parts by mass of polyglyceryl monostearate, 0.8 parts by mass of behenyl alcohol, 0.7 parts by mass of polyglyceryl monomyristate, 0.3 parts by mass of white beeswax, 0.1 parts by mass of d-δ-tocopherol, 0.3 parts by mass of methylparaben, 0.2 parts by mass of C10-30 alkyl-modified carboxyvinyl polymer, 0.1 parts by mass of carboxyvinyl polymer, 18.0 parts by mass of 1,3-butanediol, and sodium hydroxide. The glycation inhibiting composition of the present invention was prepared in the form of a cosmetic cream by mixing 0.1 parts by mass of the fermented ginger 2 and the remainder purified water. This cosmetic cream not only provided a synergistic glycation inhibiting effect, but also improved the unique fermented odor of fermented ginger 2, and was fragrant and favorable.

[0127] (Example 16: Pack) The saccharification inhibiting composition of the present invention was prepared in the form of a pack by mixing 0.1 parts by weight of fermented ginger 2 extract, 0.01 parts by weight of soybean extract, 20.0 parts by weight of polyvinyl alcohol, 5.0 parts by weight of glycerin, 20.0 parts by weight of ethanol, 6.0 parts by weight of kaolin, 0.2 parts by weight of preservative, 0.1 parts by weight of fragrance, and the remaining part of purified water, with the total weight being 100 parts by weight. This pack not only provided a synergistic saccharification inhibiting effect, but also improved the unique fermented odor of fermented ginger 2, and was fragrant and favorable.

[0128] (Formulation Example 17: Tablets) The glycation inhibiting composition of the present invention was prepared in the form of a tablet by mixing and tableting 10 parts by mass of fermented ginger 2 powder, 8 parts by mass of quince powder, 5 parts by mass of vitamin B1, 20 parts by mass of crystalline cellulose, 50 parts by mass of lactose, 4 parts by mass of magnesium stearate, and the remaining part of cornstarch, with the total amount being 100 parts by mass. This tablet not only provided a synergistic glycation inhibiting effect, but also improved the taste of fermented ginger 2, such as the spiciness and unpleasant taste. In addition, the unique fermented odor of fermented ginger 2 was improved, and the fragrance and flavor were favorable.

[0129] (Formulation Example 18: Granules) The glycation inhibiting composition of the present invention was prepared in the form of granules by mixing and granulating 10 parts by mass of fermented ginger 2 powder, 15 parts by mass of apple powder, 10 parts by mass of lactose, 1 part by mass of calcium stearate, and the remaining part of crystalline cellulose, with the total amount being 100 parts by mass. This granule not only provided a synergistic glycation inhibiting effect, but also improved the taste of fermented ginger 2, such as the spiciness and unpleasant taste. In addition, the unique fermented odor of fermented ginger 2 was improved, and the fragrance and flavor were also favorable.

[0130] (Formulation Example 19: Capsules) The glycation inhibiting composition of the present invention was prepared in the form of a capsule by mixing 10 parts by mass of fermented ginger 2 extract, 20 parts by mass of ginger extract, 8 parts by mass of lecithin, and the remaining part of olive oil, with the total amount being 100 parts by mass, and encapsulating the mixture in a capsule shell as the content liquid. This capsule not only provided a synergistic glycation inhibiting effect, but also improved the taste of the content fermented ginger 2, such as the spiciness and unpleasant taste. In addition, the unique fermented odor of the content fermented ginger 2 was improved, and the fragrance and flavor were favorable.

[0131] (Example 20: Liquid) The glycation inhibiting composition of the present invention was prepared in the form of a liquid by mixing 0.84 parts by mass of fermented ginger 2 extract powder, 1 part by mass of vitamin B12, 10 parts by mass of fructose glucose liquid sugar, 1 part by mass of citric acid, 0.02 parts by mass of sodium benzoate, 2 parts by mass of flavor preparation, 0.05 parts by mass of sucralose, 0.03 parts by mass of acesulfame potassium, and the remaining part by mass of purified water, with the total amount being 100 parts by mass. This liquid not only provided a synergistic glycation inhibiting effect, but also improved the taste of fermented ginger 2, such as the spiciness and unpleasant taste. In addition, the unique fermented odor of fermented ginger 2 was improved, and the fragrance and flavor were favorable.

Claims

[Claim 1] A composition comprising fermented ginger and carrageenan.

Images