Assimilate and method for producing assimilate

Abstract

To provide an assimilate in which a specific functional component is increased or decreased by assimilation by Aspergillus oryzae.SOLUTION: The assimilation product contains at least one kind of koji mold of Aspergillusoryzae and Aspergillussojae.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present disclosure relates to nutrient compounds and methods for producing nutrient compounds. [Background technology]

[0002] Assimilating refers to the use of a substance as a nutrient source by a microorganism. When a microorganism uses a substance as a nutrient source, that is, when a microorganism assimilates a substance, the substance is often converted into another substance.

[0003] For example, Patent Document 1 discloses a koji mold (Aspergillus oryzae AB.421) that can efficiently assimilate monosaccharides derived from hemicellulose, which contributes greatly to the coloring of soy sauce. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2006-311850 Summary of the Invention [Problem to be solved by the invention]

[0005] However, knowledge about the assimilation and transformation of substances by koji mold is still limited.

[0006] The present disclosure has been made in view of the above, and an object of the present disclosure is to provide a nutrient product in which the content of a specific functional component is increased or decreased through assimilation by koji mold, and a method for producing the nutrient product. [Means for solving the problem]

[0007] Specific means for solving the above problems include the following aspects. <1> An assimilate containing at least one kind of koji mold, Aspergillus oryzae and Aspergillus sojae. <2> The Aspergillus oryzae is at least one species selected from the group consisting of Aspergillus oryzae MC-01, Aspergillus oryzae SP-05, Aspergillus oryzae M-1, Aspergillus oryzae EM-2, and Aspergillus oryzae MP-01, and the Aspergillus sojae is Aspergillus sojae KT. <1> The compound described in <3> The koji mold is obtained by assimilating lotus or mandarin orange. <1> or <2> The compound described in <4> The above-mentioned, which contains nuciferine. <1> ~ <3> 1. The compound according to claim 1, wherein the compound is a compound selected from the group consisting of 1 to 3. <5> The above-mentioned composition containing nobiletin <1> ~ <4> 1. The compound according to claim 1, wherein the compound is a compound selected from the group consisting of 1 to 3. <6> The above-mentioned, which contains tangeretin <1> ~ <5> 1. The compound according to claim 1, wherein the compound is a compound selected from the group consisting of 1 to 3. <7> A method for producing assimilated substances, comprising an assimilation step of assimilating a food material using at least one type of koji mold selected from the group consisting of Aspergillus oryzae and Aspergillus sojae. <8> The Aspergillus oryzae is at least one species selected from the group consisting of Aspergillus oryzae MC-01, Aspergillus oryzae SP-05, Aspergillus oryzae M-1, Aspergillus oryzae EM-2, and Aspergillus oryzae MP-01, and the Aspergillus sojae is Aspergillus sojae KT. <7> A method for producing the compound described in claim 1. <9> The food material is lotus or mandarin orange. <7> or <8> A method for producing the compound described in claim 1. [Effects of the Invention]

[0008] According to the present disclosure, there are provided nutrient compounds in which specific functional components are increased or decreased through assimilation by koji mold, and a method for producing the nutrient compounds. [Brief explanation of the drawings]

[0009] [Figure 1] 1 is a graph showing the total amount of polyphenols in assimilated matter. DETAILED DESCRIPTION OF THE INVENTION

[0010] An embodiment of the present disclosure will be described in detail below. However, the present disclosure is not limited to the following embodiment. In the following disclosure, components (including element steps, etc.) are not essential unless otherwise specified. The same applies to numerical values ​​and their ranges, and do not limit the present disclosure. In the present disclosure, the term "process" includes not only a process that is independent of other processes, but also a process that cannot be clearly distinguished from other processes as long as the purpose of the process is achieved. In the present disclosure, numerical ranges indicated using "to" include the numerical values ​​before and after "to" as the lower and upper limits, respectively. In the present disclosure, the upper or lower limit of one numerical range may be replaced with the upper or lower limit of another numerical range. In addition, in the numerical ranges described in the present disclosure, the upper or lower limit of the numerical range may be replaced with the value shown in the examples. In the present disclosure, when a composition contains multiple substances corresponding to each component, the content of each component in the composition means the total content of the multiple substances present in the composition, unless otherwise specified.

[0011] ≪Resources≫ The assimilate according to the present disclosure includes at least one type of koji mold, Aspergillus oryzae and Aspergillus sojae.

[0012] The aforementioned assimilate containing at least one type of koji mold, Aspergillus oryzae and Aspergillus sojae, is an assimilation product in which the content of a specific functional component is increased or decreased through assimilation by the koji mold. In the present disclosure, a functional component refers to a component that has a scientifically-founded effect that can be expected to achieve a specific health purpose (i.e., is useful for maintaining and improving health).

[0013] The action of the nutrient compound according to the present disclosure is not clear, but is presumed to be as follows. The koji mold converts a certain functional component (e.g., catechin, a type of polyphenol) into another compound using enzymes and the like possessed by the koji mold, and uses the energy released during the conversion as a nutrient source for the koji mold. On the other hand, the koji mold converts another compound into another functional component (e.g., nuciferine, a type of alkaloid) using enzymes and the like possessed by the koji mold, and uses the energy released during the conversion as a nutrient source for the koji mold. Therefore, the assimilated substance according to the present disclosure is one in which the content of a specific functional component has been increased or decreased through assimilation by the koji mold. It should be noted that the present disclosure is in no way limited to the above-mentioned presumed mechanism.

[0014] <Koji mold> The koji mold according to the present disclosure is at least one of Aspergillus oryzae and Aspergillus sojae. In the present disclosure, the Aspergillus oryzae strain is not particularly limited, and the Aspergillus sojae strain is also not particularly limited. From the viewpoint of more significant increases and decreases in functional components due to assimilation, the Aspergillus oryzae is preferably at least one selected from the group consisting of Aspergillus oryzae MC-01, Aspergillus oryzae SP-05, Aspergillus oryzae M-1, Aspergillus oryzae EM-2, and Aspergillus oryzae MP-01. Similarly, from the viewpoint of more significant increases and decreases in functional components due to assimilation, the Aspergillus sojae is preferably Aspergillus sojae KT.

[0015] (Aspergillus oryzae MC-01) Aspergillus oryzae MC-01 of the present disclosure is available as soy sauce koji starter (product name: MC-01) manufactured by Nihon Jozo Kogyo Co., Ltd.

[0016] (Aspergillus oryzae SP-05) The Aspergillus oryzae SP-05 of the present disclosure is available as soy sauce koji starter (product name: SP-05 strain) manufactured by Nihon Jozo Kogyo Co., Ltd.

[0017] (Aspergillus sojae KT) The Aspergillus sojae KT of the present disclosure is available as soy sauce koji starter (trade name: Soya fungus) manufactured by Nihon Jozo Kogyo Co., Ltd.

[0018] (Aspergillus oryzae M-1) The Aspergillus oryzae M-1 of the present disclosure is available as miso koji starter (product name: M-1 strain) manufactured by Nihon Jozo Kogyo Co., Ltd.

[0019] (Aspergillus oryzae EM-2) The Aspergillus oryzae EM-2 of the present disclosure is available as miso koji starter (product name: EM-2 strain) manufactured by Nihon Jozo Kogyo Co., Ltd.

[0020] (Aspergillus oryzae MP-01) The Aspergillus oryzae MP-01 of the present disclosure is available as miso koji starter (product name: MP-01 strain) manufactured by Nihon Jozo Kogyo Co., Ltd.

[0021] The form of the koji mold contained in the assimilate according to the present disclosure may be any form in the fungal life cycle, for example, mycelium or sporophyte.

[0022] The number of koji mold spores contained in the assimilate according to the present disclosure is not particularly limited. For example, 10 koji mold spores per type may be contained in the assimilate. 2 CFU / g ~10 12 It may also be expressed as CFU / g.

[0023] The number of koji mold spores according to the present disclosure can be measured by smearing the koji mold spores on koji juice agar medium (i.e., rice koji saccharification liquid adjusted to a Brix of approximately 10%), culturing the agar medium at 30°C for 24 to 48 hours, and counting the number of colonies formed.

[0024] <Assimilation of lotus or mandarin orange> The assimilated substance according to the present disclosure is preferably obtained by assimilating a polyphenol-containing food material with at least one koji mold selected from Aspergillus oryzae and Aspergillus sojae. More preferably, the assimilated substance according to the present disclosure is obtained by assimilating lotus or mandarin orange with at least one koji mold selected from Aspergillus oryzae and Aspergillus sojae.

[0025] (Lotus) The type of lotus (scientific name: Nelumbo nucifera) according to the present disclosure is not particularly limited, and may be, for example, at least one of the long-stemmed species (also called native species; examples of varieties include "Bicchu") and the Dharma species (also called Chinese species; examples of varieties include "Kouiwai").

[0026] The lotus part according to the present disclosure is not particularly limited and may be, for example, the stem, leaf, root, fruit, or a combination thereof, but is preferably lotus root (renkon), which is the underground stem of lotus. The lotus root part is also not particularly limited and may be, for example, any of the first to third nodes of the lotus root, or a combination thereof. The lotus root may be, for example, lotus root from which the epidermis has been removed.

[0027] The lotus according to the present disclosure is preferably crushed lotus, more preferably crushed lotus root, from the viewpoint of ease of assimilation by koji mold. The shape of the crushed material is not particularly limited and may be powder, granules, lumps, paste, liquid, or the like, but is preferably powdered from the viewpoint of ease of assimilation by koji mold. The lotus according to the present disclosure may be, for example, dried lotus powder or dried lotus root powder.

[0028] (Tangerine) The type of mandarin orange (scientific name: Citrus) according to the present disclosure is not particularly limited, and may be, for example, at least one type selected from the group consisting of fukuremikan (scientific name: Citrus tumida), iyokan, unshu mikan, orange, kabosu, kishu mikan, grapefruit, jabara, sudachi, daidai, tachibana, natsudaidai (summer orange), hyuganatsu, hiramiri lemon (shikwasa), pomelo, ponkan (mandarin orange), yuzu, lime, and lemon.

[0029] The part of the mandarin orange according to the present disclosure is not particularly limited and may be the trunk, branches, leaves, roots, fruit, or a combination thereof, but is preferably the mandarin orange fruit. The part of the mandarin orange fruit is also not particularly limited, but from the viewpoint of ease of production of assimilated substances, the mandarin orange peel is preferred, and at least one of the mandarin orange outer peel (flavedo) and inner peel (albedo) is more preferred.

[0030] The mandarin orange according to the present disclosure is preferably crushed mandarin orange, more preferably crushed mandarin orange peel, from the viewpoint of ease of assimilation by koji mold. The shape of the crushed material is not particularly limited and may be powder, granules, lumps, paste, liquid, or the like, but is preferably powdered from the viewpoint of ease of assimilation by koji mold. The mandarin orange according to the present disclosure may be, for example, a dried mandarin orange powder or a dried mandarin orange peel powder.

[0031] (Assimilation) Details of the assimilation process that the assimilation product according to the present disclosure undergoes are as described below in "Method for producing assimilation product." The assimilation product according to the present disclosure contains functional components that increase after assimilation by the koji mold of the present disclosure. Note that some functional components decrease or become below the detection limit after assimilation by the koji mold of the present disclosure.

[0032] (Functional components that increase through assimilation) -Nuciferine- The nutrient according to the present disclosure preferably contains nuciferine. Nuciferine is a type of alkaloid, particularly a type of polymethoxy alkaloid. Nuciferine is a functional component, and has been reported to have, for example, an inhibitory effect on kidney damage.

[0033] The content of nuciferine in the nutrient of the present disclosure is preferably 0.020 mg / 100 g DW or more, and more preferably 0.040 mg / 100 g DW or more. The upper limit of the nuciferine content in the nutrient of the present disclosure may be, for example, 0.5 mg / 100 g DW. Note that the above content indicates the content per 100 g of the dry mass (DW) of the nutrient.

[0034] The amount of nuciferine in the assimilated material can be quantified using LC / MS / MS. More specifically, the method is as follows. The assimilated material was transferred to a 5 mL mailing tube, frozen in liquid nitrogen, and then vacuum-lyophilized for 48 hours. Next, beads were placed in the tube and crushed at 2500 rpm for 1 minute using a vibrating crusher (TAITEC, BEADS CRUSHER μT-12) to obtain a dry powder of the assimilated material. 100 mg of the dry powder of the assimilated material was weighed into a 15 mL centrifuge tube, and 10 mL of 80% by weight methanol was added using a volumetric pipette. This was then shaken for 24 hours using a small rotary incubator (TAITEC, ROTATOR RT-50). The mixture was then centrifuged (12°C, 10,000 rpm, 10 minutes) to recover the supernatant. The recovered supernatant was further centrifuged (12°C, 10,000 rpm, 3 minutes), and the supernatant was recovered again to obtain an extract containing functional components extracted from the assimilated material. The extract was then filtered using a 45 μm filter, and nuciferine was quantified using LC / MS / MS. The LC / MS / MS equipment and gradient conditions are as shown in Tables 1 and 2 below.

[0035] -Nobiletin- The nutrient according to the present disclosure preferably contains nobiletin. Nobiletin is a type of polyphenol, and among polymethoxyflavonoids, it is a type of flavone. Nobiletin is a functional component, and has been reported to have, for example, an effect of suppressing elevation of blood pressure.

[0036] The content of nobiletin in the assimilated substance of the present disclosure is preferably 900 mg / 100 g DW or more, and more preferably 1200 mg / 100 g DW or more. The upper limit of the content of nobiletin in the assimilated substance of the present disclosure may be, for example, 10 g / 100 g DW. Note that the above content indicates the content per 100 g of dry mass (DW) of the assimilated substance. The content of nobiletin in the assimilated substance can be quantified in the same manner as for nuciferine.

[0037] -Tangeretin- The nutrient according to the present disclosure preferably contains tangeretin. Tangeretin is a type of polyphenol, particularly a type of polymethoxyflavonoid, which is further a type of flavone. Tangeretin is a functional component, and has been reported to have, for example, an effect of suppressing hypertension.

[0038] The content of tangeretin in the assimilate of the present disclosure is preferably 600 mg / 100 g DW or more, and more preferably 700 mg / 100 g DW or more. The upper limit of the content of tangeretin in the assimilate of the present disclosure may be, for example, 10 g / 100 g DW. Note that the above content indicates the content per 100 g of dry weight (DW) of the assimilate. The content of tangeretin in the assimilate can be quantified in the same manner as for nuciferine.

[0039] -Sinensetin- The nutrient according to the present disclosure preferably contains sinensetin. Sinensetin is a type of polyphenol, particularly a type of polymethoxyflavonoid, which is further a type of flavone. Sinensetin is a functional component, and has been reported to have, for example, anti-inflammatory effects.

[0040] The sinensetin content in the assimilated substance of the present disclosure is preferably 100 mg / 100 g DW or more, and more preferably 120 mg / 100 g DW or more. The upper limit of the sinensetin content in the assimilated substance of the present disclosure may be, for example, 1 g / 100 g DW. Note that the above content indicates the content per 100 g of dry mass (DW) of the assimilated substance. The sinensetin content in the assimilated substance can be quantified in the same manner as for nuciferine.

[0041] -Hesperetin- The nutrient according to the present disclosure preferably contains hesperetin. Hesperetin is a type of polyphenol, a type of methoxyflavonoid, and a type of flavanone. Hesperetin is a functional component, and has been reported to have antioxidant effects, for example.

[0042] The hesperetin content in the assimilated substance of the present disclosure is preferably 0.6 mg / 100 g DW or more, and more preferably 1 mg / 100 g DW or more. The upper limit of the hesperetin content in the assimilated substance of the present disclosure may be, for example, 20 mg / 100 g DW. Note that the above content indicates the content per 100 g of dry weight (DW) of the assimilated substance. The hesperetin content in the assimilated substance can be quantified in the same manner as for nuciferine.

[0043] -Naringenin- The nutrient compound according to the present disclosure preferably contains naringenin. Naringenin is a type of polyphenol, a type of flavonoid, and a type of flavanone. Naringenin is a functional component, and its antioxidant activity has been reported.

[0044] The content of naringenin in the assimilated substance of the present disclosure is preferably 0.05 mg / 100 g DW or more, and more preferably 0.08 mg / 100 g DW or more. The upper limit of the content of naringenin in the assimilated substance of the present disclosure may be, for example, 5 mg / 100 g DW. Note that the above content indicates the content per 100 g of dry weight (DW) of the assimilated substance. The content of naringenin in the assimilated substance can be quantified in the same manner as for nuciferine.

[0045] -Isoleufolin- The nutrient compound according to the present disclosure preferably contains isoleufolin. Isoleufolin is a type of polyphenol, a type of flavonoid glycoside, and a type of flavone. Isoleufolin is a functional component, and has been reported to have antioxidant effects, for example.

[0046] The content of isoleufolin in the assimilate of the present disclosure is preferably 1.3 mg / 100 g DW or more, and more preferably 1.5 mg / 100 g DW or more. The upper limit of the content of isoleufolin in the assimilate of the present disclosure may be, for example, 20 mg / 100 g DW. Note that the above content indicates the content per 100 g of dry weight (DW) of the assimilate. The content of isoleufolin in the assimilate can be quantified in the same manner as for nuciferine.

[0047] (Functional components that decrease or become below the detection limit after assimilation) -Total polyphenols- The nutrient according to the present disclosure preferably contains a certain amount or less of total polyphenols. Polyphenols are one of the functional components, and have been reported to have antioxidant effects, for example. On the other hand, polyphenols are also the components that cause astringency.

[0048] The total polyphenol content in the assimilated substance of the present disclosure is preferably 430 mg ChA / 100 g DW or less, and more preferably 400 mg ChA / 100 g DW or less. The lower limit of the total polyphenol content in the assimilated substance of the present disclosure may be, for example, 1 mg ChA / 100 g DW. The content is expressed as the amount of chlorogenic acid (ChA) equivalent per 100 g of dry weight (DW) of the assimilated substance.

[0049] The total polyphenol content in assimilated materials can be quantified by the Folin-Ciocalteu method, as described in more detail below. The extract containing functional components from the assimilated material was obtained using the same method as the extract used to quantify the nuciferine content in assimilated material. 20 μL of the extract was dispensed into wells of a 96-well plate, and 140 μL of a 6:1 mixture of 0.1 M Tris-HCl buffer and 50% Folin-Ciocalteu was added and stirred. After 3 minutes, 40 μL of 2.5% sodium carbonate solution was added and stirred, and the mixture was allowed to stand in the dark for 60 minutes. The absorbance at 750 nm of the assimilated mixture was measured using a microplate reader. A standard line was prepared using 20 ppm to 200 ppm chlorogenic acid, and the results were expressed as chlorogenic acid (ChA) equivalents per 100 g of dry sample. That is, the total polyphenol content in the present disclosure is the total amount of polyphenols detected by the above-mentioned measurement method.

[0050] -Rutin- The nutrient according to the present disclosure preferably contains a certain amount or less of rutin. Rutin is a type of polyphenol, particularly a type of flavonoid glycoside. Rutin is a functional component, and has been reported to have antioxidant effects, for example.

[0051] The content of rutin in the assimilated substance of the present disclosure is preferably 0.0015 mg / 100 g DW or less, and more preferably 0.0012 mg / 100 g DW or less. The lower limit of the content of rutin in the assimilated substance of the present disclosure may be, for example, 0.0001 mg / 100 g DW. Note that the above content indicates the content per 100 g of dry weight (DW) of the assimilated substance. The content of rutin in the assimilated substance can be quantified in the same manner as for nuciferine.

[0052] -Astragalin- The nutrient compound according to the present disclosure preferably contains a certain amount or less of astragalin. Astragalin is a type of polyphenol, particularly a type of flavonoid glycoside. Astragalin is a functional component, and has been reported to have anti-inflammatory effects, for example.

[0053] The content of astragalin in the assimilated substance of the present disclosure is preferably 0.0015 mg / 100 g DW or less, and more preferably 0.001 mg / 100 g DW or less. The lower limit of the astragalin content in the assimilated substance of the present disclosure may be, for example, 0.0001 mg / 100 g DW. Note that the content indicates the content per 100 g of dry weight (DW) of the assimilated substance. The content of astragalin in the assimilated substance can be quantified in the same manner as for nuciferine.

[0054] -(-)-epicatechin- The nutrient compound according to the present disclosure preferably contains a certain amount or less of (-)-epicatechin. (-)-Epicatechin is a type of polyphenol, particularly a type of flavonoid. (-)-Epicatechin is a functional component, and has been reported to have antioxidant effects, for example.

[0055] The content of (-)-epicatechin in the assimilate of the present disclosure is preferably 0.8 mg / 100 g DW or less, and more preferably 0.5 mg / 100 g DW or less. The lower limit of the content of (-)-epicatechin in the assimilate of the present disclosure may be, for example, 0.0001 mg / 100 g DW. Note that the above content indicates the content per 100 g of dry weight (DW) of the assimilate. The content of (-)-epicatechin in the assimilate can be quantified in the same manner as for nuciferine.

[0056] -(+)-Catechin- The nutrient substance according to the present disclosure preferably contains a certain amount or less of (+)-catechin. (+)-Catechin is a type of polyphenol, particularly a type of flavonoid. (+)-Catechin is a functional component, and has been reported to have antioxidant effects, for example.

[0057] The content of (+)-catechin in the assimilated substance of the present disclosure is preferably 0.065 mg / 100 g DW or less, and more preferably 0.04 mg / 100 g DW or less. The lower limit of the content of (+)-catechin in the assimilated substance of the present disclosure may be, for example, 0.0001 mg / 100 g DW. Note that the above content indicates the content per 100 g of dry mass (DW) of the assimilated substance. The content of (+)-catechin in the assimilated substance can be quantified in the same manner as for nuciferine.

[0058] -(+)-Gallocatechin- The nutrient compound according to the present disclosure preferably contains a certain amount or less of (+)-gallocatechin. (+)-Gallocatechin is a type of polyphenol, particularly a type of flavonoid. (+)-Gallocatechin is a functional component, and has been reported to have antioxidant effects, for example.

[0059] The content of (+)-gallocatechin in the assimilated substance of the present disclosure is preferably 1.5 mg / 100 g DW or less, and more preferably 1.2 mg / 100 g DW or less. The lower limit of the content of (+)-gallocatechin in the assimilated substance of the present disclosure may be, for example, 0.0001 mg / 100 g DW. Note that the above content indicates the content per 100 g of dry weight (DW) of the assimilated substance. The content of (+)-gallocatechin in the assimilated substance can be quantified in the same manner as for nuciferine.

[0060] -Caffeic acid- The nutrient according to the present disclosure preferably contains a certain amount or less of caffeic acid. Caffeic acid is a type of polyphenol, particularly a type of phenylpropanoid. Caffeic acid is a functional component, and has been reported to have antioxidant effects, for example.

[0061] The content of caffeic acid in the assimilate of the present disclosure is preferably 0.006 mg / 100 g DW or less, and more preferably 0.004 mg / 100 g DW or less. The lower limit of the content of caffeic acid in the assimilate of the present disclosure may be, for example, 0.0001 mg / 100 g DW. Note that the above content indicates the content per 100 g of dry weight (DW) of the assimilate. The content of caffeic acid in the assimilate can be quantified in the same manner as for nuciferine.

[0062] -Trans-p-Coumaric acid- The nutrient compound according to the present disclosure preferably contains a certain amount or less of trans-p-coumaric acid. Trans-p-Coumaric acid is a type of polyphenol, particularly a type of phenylpropanoid. Trans-p-Coumaric acid is a functional component, and has been reported to have antioxidant effects, for example.

[0063] The content of trans-p-coumaric acid in the assimilate of the present disclosure is preferably 0.007 mg / 100 g DW or less, and more preferably 0.005 mg / 100 g DW or less. The lower limit of the content of trans-p-coumaric acid in the assimilate of the present disclosure may be, for example, 0.0001 mg / 100 g DW. Note that the above content indicates the content per 100 g of dry weight (DW) of the assimilate. The content of trans-p-coumaric acid in the assimilate can be quantified in the same manner as for nuciferine.

[0064] -Eriocitrine- The assimilated substance according to the present disclosure preferably contains a certain amount or less of eriocitrin. Eriocitrin is a type of polyphenol, a type of flavonoid glycoside, and a type of flavanone. Eriocitrin is a functional component, and has been reported to have antioxidant effects, for example.

[0065] The content of eriocitrin in the assimilated substance of the present disclosure is preferably 60 mg / 100 g DW or less, and more preferably 50 mg / 100 g DW or less. The lower limit of the content of eriocitrin in the assimilated substance of the present disclosure may be, for example, 3 mg / 100 g DW. Note that the above content indicates the content per 100 g of dry weight (DW) of the assimilated substance. The content of eriocitrin in the assimilated substance can be quantified in the same manner as for nuciferine.

[0066] -Diosmin- The nutrient compound according to the present disclosure preferably contains a certain amount or less of diosmin. Diosmin is a type of polyphenol, a type of flavonoid glycoside, and a type of flavone. Diosmin is a functional component, and its antioxidant effects, for example, have been reported.

[0067] The diosmin content in the assimilated substance of the present disclosure is preferably 18 mg / 100 g DW or less, and more preferably 15 mg / 100 g DW or less. The lower limit of the diosmin content in the assimilated substance of the present disclosure may be, for example, 1 mg / 100 g DW. Note that the above content indicates the content per 100 g of dry weight (DW) of the assimilated substance. The diosmin content in the assimilated substance can be quantified in the same manner as for nuciferine.

[0068] In the assimilated product obtained by the assimilation of lotus with the koji mold of the present disclosure, the functional component that increases through assimilation is preferably nuciferine, and the preferred content thereof is as described above. In the assimilated product obtained by the assimilation of lotus with the koji mold of the present disclosure, the functional component that decreases through assimilation or becomes below the detection limit is preferably at least one selected from the group consisting of total polyphenols, rutin, astragalin, (-)-epicatechin, (+)-catechin, (+)-gallocatechin, caffeic acid, and trans-p-coumaric acid, and the preferred content thereof is as described above.

[0069] Alternatively, in the assimilated substance obtained by assimilating lotus with the koji mold of the present disclosure, the value of the nuciferine content (mg / 100gDW) relative to the total polyphenol content (mgChA / 100gDW) (i.e., the value calculated by "nuciferine content in assimilated substance (mg / 100gDW) / total polyphenol content in assimilated substance (mgChA / 100gDW)") is 4.0 x 10, from the viewpoint that the increase or decrease in functional components due to assimilation is more significant. 5 It is preferable that the value is equal to or greater than 1.0×10 4 The upper limit of the value is, for example, 1.0 × 10 3 It may also be possible to use the following.

[0070] In addition, in an assimilated product obtained by assimilating a mandarin orange with the koji mold of the present disclosure, the functional component that increases through assimilation is preferably at least one selected from the group consisting of nobiletin, tangeretin, sinensetin, hesperetin, naringenin, and isoleufolin, the preferred content of which is as described above. In an assimilated product obtained by assimilating a mandarin orange with the koji mold of the present disclosure, the functional component that decreases through assimilation or becomes below the detection limit is preferably at least one of eriocitrin and diosmin, the preferred content of which is as described above.

[0071] Alternatively, in an assimilated product obtained by assimilating mandarin oranges with the koji mold of the present disclosure, the value of the nobiletin content (mg / 100gDW) relative to the eriocitrin content (mg / 100gDW) (i.e., the value calculated by "nobiletin content in assimilated product (mg / 100gDW) / eriocitrin content in assimilated product (mg / 100gDW)") is preferably 15 or more, and more preferably 20 or more, from the viewpoint that the increase or decrease in functional components due to assimilation is more significant. The upper limit of this value may be, for example, 500. Similarly, in the assimilated product obtained by the assimilation of mandarin oranges by the koji mold of the present disclosure, the ratio of the tangeretin content (mg / 100g DW) to the eriocitrin content (mg / 100g DW) is preferably 10 or more, and more preferably 15 or more, from the viewpoint of more significant increase or decrease in functional components due to assimilation. The upper limit of this value may be, for example, 200. Similarly, in the assimilated product obtained by assimilating mandarin oranges with the koji mold of the present disclosure, the ratio of the sinensetin content (mg / 100g DW) to the eriocitrin content (mg / 100g DW) is preferably 2 or more, and more preferably 3 or more, from the viewpoint of more significant increase or decrease in functional components due to assimilation. The upper limit of this value may be, for example, 30. Similarly, in the assimilated product obtained by the assimilation of mandarin oranges by the koji mold of the present disclosure, the ratio of the hesperetin content (mg / 100g DW) to the eriocitrin content (mg / 100g DW) is preferably 0.01 or more, and more preferably 0.02 or more, from the viewpoint of more significant increase or decrease in functional components due to assimilation. The upper limit of this value may be, for example, 0.5. Similarly, in the assimilated product obtained by the assimilation of mandarin oranges by the koji mold of the present disclosure, the ratio of the naringenin content (mg / 100g DW) to the eriocitrin content (mg / 100g DW) is preferably 0.001 or more, and more preferably 0.002 or more, from the viewpoint of more significant increase or decrease in functional components due to assimilation. The upper limit of this value may be, for example, 0.1. Similarly, in the assimilated product obtained by assimilating mandarin oranges with the koji mold of the present disclosure, the ratio of the isoleufolin content (mg / 100g DW) to the eriocitrin content (mg / 100g DW) is preferably 0.02 or more, and more preferably 0.03 or more, from the viewpoint of more significant increase or decrease in functional components due to assimilation. The upper limit of this value may be, for example, 0.5.

[0072] Alternatively, in an assimilated product obtained by assimilating mandarin oranges with the koji mold of the present disclosure, the value of the nobiletin content (mg / 100gDW) relative to the diosmin content (mg / 100gDW) (i.e., the value calculated by "nobiletin content in assimilated product (mg / 100gDW) / diosmin content in assimilated product (mg / 100gDW)") is preferably 60 or more, and more preferably 80 or more, from the viewpoint that the increase or decrease in functional components due to assimilation is more significant. The upper limit of this value may be, for example, 1000. Similarly, in the assimilated product obtained by the assimilation of mandarin oranges by the koji mold of the present disclosure, the ratio of the tangeretin content (mg / 100g DW) to the diosmin content (mg / 100g DW) is preferably 40 or more, and more preferably 50 or more, from the viewpoint of more significant increase or decrease in functional components due to assimilation. The upper limit of this value may be, for example, 700. Similarly, in the assimilated product obtained by the assimilation of mandarin oranges by the koji mold of the present disclosure, the ratio of the sinensetin content (mg / 100g DW) to the diosmin content (mg / 100g DW) is preferably 5 or more, and more preferably 8 or more, from the viewpoint of more significant increase or decrease in functional components due to assimilation. The upper limit of this value may be, for example, 100. Similarly, in the assimilated product obtained by the assimilation of mandarin oranges by the koji mold of the present disclosure, the ratio of the hesperetin content (mg / 100g DW) to the diosmin content (mg / 100g DW) is preferably 0.03 or more, and more preferably 0.05 or more, in order to ensure a more significant increase or decrease in the functional components due to assimilation. The upper limit of this value may be, for example, 1. Similarly, in the assimilated product obtained by the assimilation of mandarin oranges by the koji mold of the present disclosure, the ratio of the naringenin content (mg / 100g DW) to the diosmin content (mg / 100g DW) is preferably 0.003 or more, and more preferably 0.005 or more, from the viewpoint of more significant increase or decrease in functional components due to assimilation. The upper limit of this value may be, for example, 0.2. Similarly, in the assimilated product obtained by the assimilation of mandarin oranges by the koji mold of the present disclosure, the ratio of the isoleufolin content (mg / 100g DW) to the diosmin content (mg / 100g DW) is preferably 0.1 or more, and more preferably 0.13 or more, from the viewpoint of more significant increase or decrease in functional components due to assimilation. The upper limit of this value may be, for example, 1.

[0073] In the assimilated product according to the present disclosure, the combination of koji mold and the material to be assimilated is preferably Aspergillus oryzae and lotus, from the viewpoint of obtaining an assimilated product with significantly increased alkaloids (e.g., nuciferine), and more preferably Aspergillus oryzae MC-01 and lotus, or Aspergillus oryzae SP-05 and lotus.

[0074] Alternatively, in the assimilated product according to the present disclosure, the combination of koji mold and the material to be assimilated is preferably Aspergillus oryzae and mandarin orange, and more preferably Aspergillus oryzae MC-01 and mandarin orange, or Aspergillus oryzae EM-2 and mandarin orange, from the viewpoint of obtaining an assimilated product in which polymethoxyflavonoids (e.g., nobiletin, tangeretin, sinensetin), methoxyflavonoids (e.g., hesperetin), naringenin, or isoleufolin are significantly increased.

[0075] <Other ingredients> The nutrient according to the present disclosure may contain other components. Examples of other components include functional components other than those described above, solid components (e.g., soybeans, rice, wheat, sodium chloride, glucose, gelatin, stabilizers, etc.), and liquid components (e.g., water, saline, buffer solutions, etc.). The amounts of these components to be added are not particularly limited.

[0076] The form of the nutrient according to the present disclosure is not particularly limited, and may be, for example, powder, granules, solid, liquid, frozen, or any of these encapsulated forms.

[0077] <Method for producing nutrients> The method for producing assimilated substances according to the present disclosure includes an assimilation step in which a food material is assimilated using at least one type of koji mold, such as Aspergillus oryzae and Aspergillus sojae.

[0078] The description of the koji mold in the method for producing nutrient substances according to the present disclosure, including definitions, examples, preferred embodiments, etc., is the same as the description of the koji mold described in the section on <Koji mold> in <<Nutrients>> above.

[0079] <Naturalization process> In the assimilation step according to the present disclosure, the food material is preferably a food material containing polyphenols, and more preferably lotus or mandarin orange.

[0080] (lotus or mandarin orange) The descriptions of lotus and mandarin orange in the method for producing nutrient substances according to the present disclosure, including definitions, examples, and preferred embodiments, are the same as those of lotus and mandarin orange described in the (lotus) and (mandarin orange) sections of the above <<nutrient substances>>.

[0081] (Assimilation) In the assimilation step according to the present disclosure, the detailed conditions for assimilation are not particularly limited. The temperature in the assimilation step is preferably 20°C to 40°C, more preferably 25°C to 35°C, from the viewpoint of providing an appropriate growth temperature for koji mold. The time spent in the assimilation step is preferably 2 to 14 days, more preferably 3 to 7 days, from the viewpoint of facilitating the increase or decrease of specific functional components. The assimilation step may be carried out under static conditions or shaking conditions.

[0082] <Other processes> The method for producing nutrient substances according to the present disclosure may include other steps, such as a crushing step, a sterilization step, a mixing step, and a processing step.

[0083] (Crushing process) The method for producing assimilated substances according to the present disclosure may include a crushing step. In the crushing step, the material to be assimilated is crushed in advance before being subjected to the assimilation step, thereby making the material into a form that is easy for the koji mold to assimilate. In the crushing step, for example, the material to be assimilated may be freeze-dried using a freeze dryer or the like, and then crushed using a crusher or the like until it is in a powder, granules, or lump form.

[0084] (sterilization process) The method for producing a nutrient substance according to the present disclosure may include a sterilization step. In the sterilization step, the material to be assimilated is sterilized in advance before being subjected to the assimilation step, thereby preventing the produced nutrient substance from being contaminated with various bacteria. In the sterilization step, for example, water may be added to the material to be assimilated, and the mixture may be steamed at 80°C to 120°C for 10 minutes to 1 hour without pressure.

[0085] (Mixing process) The method for producing assimilated substances according to the present disclosure may include a mixing step. In the mixing step, koji mold and a material to be assimilated are mixed, so that the material can be assimilated by the koji mold in the assimilation step. In the mixing step, for example, 0.001 mg to 10 mg or 10 mg of koji mold spores per type are mixed per 1 g of the material to be assimilated. 2 CFU / g ~10 7 May be formulated as CFU / g.

[0086] (Processing process) The method for producing a nutrient according to the present disclosure may include a processing step. In the processing step, the product obtained through the assimilation step is processed to remove unnecessary substances, concentrate functional components, or form a formulation. In the processing step, the product obtained through the assimilation step may be subjected to solid-liquid separation using a centrifuge or the like to remove unnecessary substances or concentrate functional components. Alternatively, the product may be pelletized, powdered, or formulated using a freeze-dryer, crusher, or the like. [Example]

[0087] The present disclosure will be described in more detail below with reference to examples, but the present disclosure is not limited to the following examples as long as it does not deviate from the gist of the disclosure. Unless otherwise specified, "%" is based on mass.

[0088] The abbreviations used in the examples are as follows: MC-01: Aspergillus oryzae MC-01 SP-05: Aspergillus oryzae SP-05 KT: Aspergillus sojae KT M-1: Aspergillus oryzae M-1 EM-2: Aspergillus oryzae EM-2 MP-01: Aspergillus oryzae MP-01

[0089] <Manufacturing Resources> <Crushing process> (Lotus) The material to be assimilated was lotus root, the underground stem of the lotus plant (Nelumbo nucifera). The lotus roots used were the Daruma variety "Koiwai" harvested in 2020 in the fields of Renkon Sankyodai Co., Ltd., and the long-stem variety "Bicchu" harvested in 2020 within the jurisdiction of JA Otsu Matsushige.

[0090] Lotus root was used without distinction between the first and third sections. The skin was removed using a peeler and then sliced ​​into approximately 1 cm thick slices. These were frozen in liquid nitrogen and then dried for at least 72 hours in a vacuum freeze dryer (EYELA, FDU-1110). The thoroughly dried lotus root was powdered using an electric mill (Y-308B, Osaka Chemical Co., Ltd.) to obtain dried lotus powder. The dried lotus powder was vacuum-packed in a food shield (JP290D, Genetec LLC) and stored in a -20°C freezer until the sterilization process described below.

[0091] (Tangerine) The material to be assimilated was the peel (endocarp and exocarp) of the mandarin orange (Citrus tumida). The mandarin oranges used were harvested in Sakuragawa City, Ibaraki Prefecture, between 2014 and 2020.

[0092] The peel of the mandarin orange was frozen in liquid nitrogen and then dried for over 72 hours in a vacuum freeze dryer (EYELA, FDU-1110). The thoroughly dried mandarin orange peel was powdered in an electric mill (Y-308B, Osaka Chemical Co., Ltd.) to obtain a dried mandarin orange powder. The dried mandarin orange powder was vacuum-packed in a food shield (JP290D, Genetec LLC) and stored in a -20°C freezer until the sterilization process described below.

[0093] <Preparing koji mold> As koji molds, Aspergillus oryzae MC-01 (trade name: MC-01), Aspergillus oryzae SP-05 (trade name: SP-05 strain), and Aspergillus sojae KT (trade name: Soja strain), which are commercially available as soy sauce starter koji from Nihon Jozo Kogyo Co., Ltd., and Aspergillus oryzae M-1 (trade name: M-1 strain), Aspergillus oryzae EM-2 (trade name: EM-2 strain), and Aspergillus oryzae MP-01 (trade name: MP-01 strain), which are commercially available as miso starter koji from Nihon Jozo Kogyo Co., Ltd., were prepared.

[0094] <Sterilization process> The prepared dried lotus powder or dried mandarin orange powder was mixed with distilled water in an amount of 40% by mass of the dry powder. 10 g of this hydrated lotus or mandarin orange was placed in a 200 mL volumetric flask, plugged with cotton, and steamed at approximately 100°C for 30 minutes without pressure. The steamed lotus or mandarin orange was left to stand until it reached room temperature.

[0095] <Mixing process> For 10 g of lotus that had been subjected to the sterilization process, 1 mg (i.e., 10 6 CFU / g) were mixed.

[0096] For 10 g of mandarin oranges that had undergone the sterilization process, 1 mg (i.e., 10 6 CFU / g) were mixed.

[0097] <Naturalization process> The assimilation of lotus and mandarin oranges was carried out at the Juo Plant of Nippon Jozo Kogyo Co., Ltd. The mixture of the koji mold and the material to be assimilated was left to stand for 7 days in an incubator at 30°C to obtain the assimilated substances of the present disclosure. That is, the assimilated substances of Examples 1 to 14 below were obtained. Note that Comparative Examples 1 to 3 are blanks for the evaluation of the assimilated substances described below, and were obtained by subjecting only dried lotus powder or dried mandarin orange powder to the sterilization step and then leaving it to stand for 7 days in an incubator at 30°C.

[0098] Example 1: Aspergillus oryzae MC-01 assimilated lotus (Kouiwai) Example 2: Metabolite obtained by assimilating lotus (Kouiwai) with Aspergillus oryzae SP-05 Example 3: Aspergillus sojae KT assimilated lotus (Koshuku) Example 4: Metabolite obtained by assimilating lotus (Kouiwai) with Aspergillus oryzae M-1 Example 5: Metabolite obtained by assimilating lotus (Kouiwai) with Aspergillus oryzae EM-2 Example 6: Metabolite obtained by assimilating lotus (Kouiwai) with Aspergillus oryzae MP-01

[0099] Example 7: Metabolite obtained by assimilating lotus (Bicchu) with Aspergillus oryzae MC-01 Example 8: Metabolite obtained by assimilating lotus (Bicchu) with Aspergillus oryzae SP-05 (Example 9) Metabolite obtained by assimilating lotus (Bicchu) with Aspergillus sojae KT (Example 10) Metabolite obtained by assimilating lotus (Bicchu) with Aspergillus oryzae M-1 (Example 11) Metabolite obtained by assimilating lotus (Bicchu) with Aspergillus oryzae EM-2 (Example 12) Metabolite obtained by utilizing lotus (Bicchu) with Aspergillus oryzae MP-01

[0100] (Example 13) Metabolites obtained by assimilating mandarin oranges with Aspergillus oryzae MC-01 (Example 14) Metabolites obtained by assimilating mandarin oranges with Aspergillus oryzae EM-2

[0101] (Comparative Example 1) Blank (dried lotus powder) (Comparative Example 2) Blank (dried powder of lotus (Bicchu)) (Comparative Example 3) Blank (dried mandarin orange powder)

[0102] <Evaluation of Resources> <Extraction of functional ingredients> The nutrients of Examples 1 to 14 and the blanks of Comparative Examples 1 to 3 were transferred to 5 mL mailing tubes, frozen with liquid nitrogen, and then vacuum freeze-dried for 48 hours. Next, beads were placed in the tubes and crushed at 2500 rpm for 1 minute using a vibration crusher (TAITEC, BEADS CRUSHER μT-12), yielding dry powders of the nutrients and the blanks.

[0103] 100 mg of the assimilated material, blank, or pre-assimilated sample (dried lotus powder or dried mandarin orange powder itself obtained in the crushing step) was weighed into a 15 mL centrifuge tube, and 10 mL of 80% by mass methanol was added using a volumetric pipette. This was then shaken for 24 hours in a small rotary incubator (TAITEC, ROTATOR RT-50). The mixture was then centrifuged (12°C, 10,000 rpm, 10 minutes) to recover only the supernatant. The recovered supernatant was further centrifuged (12°C, 10,000 rpm, 3 minutes), and the supernatant was recovered again to obtain extracts of functional components from the assimilated material, blank, or pre-assimilated sample.

[0104] <Quantitative determination of total polyphenols> Total polyphenols were quantified using the Folin-Ciocalteu method. 20 μL of the extract was dispensed into wells of a 96-well plate, and 140 μL of a 6:1 mixture of 0.1 M Tris-HCl buffer and 50% Folin-Ciocalteu solution was added and stirred. After 3 minutes, 40 μL of 2.5% sodium carbonate solution was added and stirred, and the mixture was left standing in the dark for 60 minutes. The absorbance at 750 nm of the leftover mixture was measured using a microplate reader. A standard line was prepared using chlorogenic acid from 20 ppm to 200 ppm, and the results were expressed as chlorogenic acid (ChA) equivalents per 100 g of dry mass of the sample.

[0105] <Quantitative analysis of polyphenols and alkaloids> Polyphenols (nobiletin, tangeretin, sinensetin, hesperetin, naringenin, isoleufolin, rutin, astragalin, (-)-epicatechin, (+)-catechin, (+)-gallocatechin, caffeic acid, trans-p-coumaric acid, eriocitrin, and diosmin) and alkaloids (nuciferine) were quantified using LC / MS / MS. Each extract was filtered through a 45 μm filter before quantifying each polyphenol and alkaloid. The LC / MS / MS equipment and gradient conditions are shown in Tables 1 and 2.

[0106] [Table 1]

[0107] [Table 2]

[0108] <Statistical analysis> Each quantification was performed in triplicate for the assimilated substances of Examples 1 to 14 and the blanks of Comparative Examples 1 to 3, and in quadruplicate for the samples before assimilation. The results of each quantification were expressed as the mean ± standard error. The results obtained were subjected to one-way analysis of variance with Tukey's multiple comparison test, and significance was examined at the 5% level.

[0109] ≪Results≫ <Lotus> (total polyphenols) The total amount of polyphenols contained in each sample is shown in Figure 1. In Figure 1, the error bars indicate the standard error. In Figure 1, between different alphabetical characters (a to d) within the same lotus species, there was a significant difference at the 5% level using Tukey's method.

[0110] The total polyphenol content in the assimilated material varied depending on the strain compared to the blank. Compared to the blank, the assimilation of Koiwai significantly decreased the total polyphenol content in the three strains MC-01, SP-05, and KT. On the other hand, compared to the blank, the assimilation of Bitchu significantly decreased the total polyphenol content in the two strains MC-01 and KT. The total polyphenol content before assimilation was 895.72 mg / 100 g DW for Koiwai and 892.62 mg / 100 g DW for Bitchu. The total polyphenol content was lowest when assimilated with KT, reaching 261.76 mg / 100 g DW for Koiwai and 101.74 mg / 100 g DW for Bitchu.

[0111] (each polyphenol) The amount of each polyphenol contained in each sample is shown in Table 3. In Table 3, between different alphabetical letters (a to d) within the same lotus species and the same polyphenol species, significant differences were found at the 5% level using the Tukey method. In Table 3, N / A indicates not detected, and ND indicates less than the detection limit (0.001).

[0112] The content of each polyphenol in the assimilated matter showed a different decrease depending on the type of polyphenol compared to the blank. Rutin was significantly reduced by the assimilation of Koshuku compared to the blank, but no significant reduction was observed by the assimilation of Bitchu. Astragalin and trans-p-coumaric acid were either below the detection limit or not detected after assimilation. (-)-Epicatechin, (+)-catechin, and (+)-gallocatechin were significantly reduced by assimilation compared to the blank, regardless of lotus variety. Caffeic acid did not show any significant difference in the assimilation of Koshuku compared to the blank, but it significantly decreased in the assimilation of Bitchu.

[0113] [Table 3]

[0114] (alkaloid) The amount of alkaloids contained in each sample is shown in Table 4. In Table 4, between different alphabetical characters (a to c) within the same lotus species, significant differences were found at the 5% level using the Tukey method. In Table 4, ND indicates values ​​below the detection limit (0.001).

[0115] The amount of nuciferine content in the assimilated product compared to the blank varied depending on the strain. At Koshuku, a significant increase was observed in two strains, MC-01 and SP-05. At Bitchu, the product assimilated with MC-01 showed the greatest increase, and the increase was more significant than in the other assimilated products. Furthermore, the nuciferine content in the Bitchu sample before assimilation, the blank, and the product assimilated with EM-2 was below the detection limit, but the other assimilated products showed values ​​within the detection range.

[0116] [Table 4]

[0117] <Tangerine> (each polyphenol) The amount of each polyphenol contained in each sample is shown in Table 5. In Table 5, between different alphabetical letters (a to c) within the same polyphenol species, significant differences were found at the 5% level using the Tukey method.

[0118] The content of each polyphenol in the assimilated material increased or decreased depending on the type of polyphenol compared to the blank. Compared to the blank, assimilation by the EM-2 and MC-01 strains significantly decreased eriocitrin and diosmin. On the other hand, assimilation by the EM-2 and MC-01 strains significantly increased naringenin, hesperetin, isoleufolin, sinensetin, nobiletin, and tangeretin compared to the blank.

[0119] [Table 5]

[0120] In other words, it was confirmed that the amount of functional components contained in the produced assimilated product varies depending on the koji mold strain and the type of material being assimilated. In particular, there was a significant increase in nuciferine in the assimilated product obtained by assimilating lotus, and a significant increase in nobiletin and tangeretin in the assimilated product obtained by assimilating cinnamon. Because nuciferine is an alkaloid with a methoxy group, and nobiletin and tangeretin are phenols with a methoxy group (polymethoxyphenols), it can be said that the increase in nuciferine, nobiletin, and tangeretin is due to the activity of O-methyltransferase possessed by koji mold.

[0121] From the above results, Examples 1 to 14 provided compounds in which the amount of a specific functional component was increased or decreased through assimilation by koji mold, and methods for producing the compounds.

Claims

1. An assimilate containing at least one kind of koji mold, Aspergillus oryzae and Aspergillus sojae.

2. 2. The assimilate according to claim 1, wherein the Aspergillus oryzae is at least one species selected from the group consisting of Aspergillus oryzae MC-01, Aspergillus oryzae SP-05, Aspergillus oryzae M-1, Aspergillus oryzae EM-2, and Aspergillus oryzae MP-01, and the Aspergillus sojae is Aspergillus sojae KT.

3. The assimilate according to claim 1 or 2, wherein the assimilation is obtained by the koji mold from lotus or mandarin.

4. The compound according to any one of claims 1 to 3, which contains nuciferine.

5. The compound according to any one of claims 1 to 4, comprising nobiletin.

6. The compound according to any one of claims 1 to 5, which contains tangeretin.

7. A method for producing assimilated substances, comprising an assimilation step of assimilating a food material using at least one type of koji mold selected from the group consisting of Aspergillus oryzae and Aspergillus sojae.

8. 8. The method for producing an assimilate according to claim 7, wherein the Aspergillus oryzae is at least one species selected from the group consisting of Aspergillus oryzae MC-01, Aspergillus oryzae SP-05, Aspergillus oryzae M-1, Aspergillus oryzae EM-2, and Aspergillus oryzae MP-01, and the Aspergillus sojae is Aspergillus sojae KT.

9. 9. The method for producing nutrient substances according to claim 7 or 8, wherein the food material is lotus or mandarin orange.

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