Eggplant-derived composition having a hypotensive effect

Abstract

The present invention aims to provide a novel composition that can be easily prepared and has an effective blood pressure lowering effect.The present invention relates to a composition for lowering blood pressure that contains all water-soluble components of eggplant (Solanum melongena) fruit as active ingredients, as well as a method for producing an eggplant-derived composition for lowering blood pressure, which comprises extracting all water-soluble components from eggplant fruit, and the composition for lowering blood pressure produced by this method.

Description

Technical Field

[0001] The present invention relates to a composition having a blood pressure lowering effect containing a component derived from eggplant and a method for producing the same.

Background Art

[0002] The present inventors have studied the blood pressure lowering effect and vasodilating effect active components contained in fermented buckwheat (lactic acid fermented product of buckwheat plants), and provided an extraction composition containing a quaternary alkylammonium compound mainly composed of a plurality of choline esters including at least acetylcholine and propionylcholine. It was also clarified that when purified acetylcholine, propionylcholine, and butyrylcholine were orally administered once to spontaneously hypertensive rats (SHR), they showed a blood pressure lowering effect (Patent Documents 1 and 2). Furthermore, the present inventors have clarified that freeze-dried powders of edible plants such as eggplant and bamboo shoots, and extracts of edible plants with ethanol or hydrous ethanol contain active ingredients having a blood pressure lowering effect such as acetylcholine, and can be used for oral intake (Patent Document 3).

[0003] On the other hand, there are reports that a blood pressure increase inhibitory composition (Patent Document 4) containing vegetable juice extracts such as tomato, carrot, spinach and germinated buckwheat juice, and a composition containing a water-soluble, sugar-free tomato extract can be used as an antihypertensive drug (Patent Document 5). However, all of these required a plurality of raw materials, needed to remove sugar from the extract, and were not easily preparable.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Patent Document 3

Patent Document 4

Patent Document 5

Summary of the Invention

Problems to be Solved by the Invention

[0005] The inventors of the present invention focused on the fact that if a composition that can be prepared more simply using less raw materials and has a more effective blood pressure-lowering effect can be obtained, it can be mass-produced at low cost as a health food such as a supplement or a pharmaceutical, and searched for a new material having a blood pressure-lowering effect. Therefore, an object of the present invention is to provide a new composition having an effective blood pressure-lowering effect by simple preparation.

Means for Solving the Problems

[0006] While conducting intensive research to solve the above problems, the inventors of the present invention discovered that all water-soluble components derived from eggplant (Solanum melongena) have an excellent systolic blood pressure-lowering effect, and as a result of further research, the present invention was completed.

[0007] Therefore, the present invention relates to the following. [1] A composition for lowering blood pressure, comprising all water-soluble components of the fruit of eggplant (Solanum melongena) as an active ingredient. [2] A composition for lowering blood pressure, consisting of all water-soluble components of the fruit of eggplant (Solanum melongena). [3] The composition for lowering blood pressure according to [1] or [2] above, for oral ingestion at a dose such that the amount of acetylcholine in all water-soluble components is 0.5 μg / kg body weight to 50 mg / kg body weight. [4] The composition for lowering blood pressure according to any one of [1] to [3] above, which is a dry powder. [5] The composition for lowering blood pressure according to any one of [1] to [4] above, which is a food composition.

[0008] [6] A method for producing a composition for lowering blood pressure, comprising a component derived from eggplant (Solanum melongena), extracting all water-soluble components from eggplant fruits The production method as described above. [7] The production method according to [6] above, wherein the extraction is water extraction. [8] The water extraction is adding water to eggplant fruits, and juicing the fruits to which water has been added to obtain a juice extract The production method according to [7] above. [9] The water extraction is adding water to dried eggplant powder, and obtaining a supernatant by centrifugation or a filtrate by suction filtration from the dried powder to which water has been added The production method according to [7] above.

[10] The production method according to [6] above, wherein the extraction is juicing eggplant fruits without adding water to obtain a juice extract.

[11] The production method according to any one of [6] to

[10] above, including crushing eggplant fruits.

[12] The production method according to any one of [6] to

[11] above, including heating eggplant fruits.

[13] The production method according to any one of [8] to

[12] above, including making the juice extract, supernatant or filtrate into a dried powder.

[14] A composition for lowering blood pressure produced by the production method according to any one of [6] to

[13] above. [Advantages of the Invention]

[0009] The present invention can provide a composition having an excellent blood pressure-lowering effect that can be simply and inexpensively produced from the fruits of eggplant (Solanum melongena). The eggplant fruits used as raw materials for the composition of the present invention are widely used as food, and the composition of the present invention can be composed of only natural-derived components, has high safety, and can be continuously ingested over a long period. Further, the composition of the present invention can be used in foods and beverages and pharmaceuticals in various forms such as an aqueous extract of eggplant fruits, a concentrated extract obtained by concentrating the extract, a dry powder (freeze-dried powder, hot air-dried powder, spray-dried powder, etc.), and a suspension of the dry powder.

Mode for Carrying Out the Invention

[0010] The composition for lowering blood pressure of the present invention contains all water-soluble components of eggplant fruits as an active ingredient. Further, as one aspect, the composition for lowering blood pressure of the present invention may consist of all water-soluble components of eggplant fruits. Here, all water-soluble components of eggplant fruits mean water-soluble components obtained by squeezing eggplant fruits, but also mean all water-soluble components contained in the squeezed juice obtained by adding water to eggplant fruits and squeezing them. For example, even when insoluble components are unavoidably contained in the squeezed juice or when a part of the water-soluble components unavoidably remains as a residue during squeezing, the components contained in the squeezed juice correspond to all water-soluble components.

[0011] The eggplant used in the present invention is not particularly limited. Eggplants that are generally eaten are preferred. For example, varieties such as Tosa Taka, Shintaro, Ryoma, Izumi Water Eggplant, Batten Eggplant, Koryo Salad Eggplant (alias: Bishonen), Higo Murasaki, Otsucho Eggplant, Chikuyo, and Senryo can be used. When the composition for lowering blood pressure of the present invention is used for humans, it is used for oral ingestion at a dose such that the amount of acetylcholine in all water-soluble components is 0.5 μg / kg body weight to 50 mg / kg body weight, preferably 2 μg / kg body weight to 20 mg / kg body weight, particularly preferably 5 μg / kg body weight to 1 mg / kg body weight, and more preferably 8 μg / kg body weight to 100 μg / kg body weight. By orally ingesting at such a dose, a blood pressure-lowering effect can be obtained more effectively. In one aspect, the composition for lowering blood pressure of the present invention may be a dry powder such as a lyophilized powder or a hot air dried powder, for example.

[0012] The composition of the present invention can be used as a food composition such as various functional health foods or a pharmaceutical composition. In the case of food, it may be used in combination with appropriate food additives. Also, not limited to such food compositions, it can be blended into green tea, black tea, oolong tea, cereal tea, health drinks, sports drinks, etc. to make a beverage, or blended into biscuits, bread, candies, etc. to make a food, and provided in a form that can be ingested daily. It can also be used as a so-called supplement in an appropriate dosage form according to the preparation of the following pharmaceuticals.

[0013] When used as a pharmaceutical, it can be combined with appropriate pharmaceutical additives and used in various dosage forms according to the usual preparation methods. Examples of such dosage forms include oral dosage forms such as solid preparations such as powders, granules, capsules, pills, tablets, etc., and liquid preparations such as aqueous solutions, suspensions, emulsions, etc.

[0014] When the composition of the present invention is used as a food, it can be used not only as a general food and drink, but also as a functional health food that exhibits specific functions and promotes health. Specific forms in this case include supplements such as capsules, tablets, powders, granules, etc. containing the composition of the present invention as an active ingredient, bakery foods such as bread, cakes, cookies, etc., seasonings such as sauces, soups, dressings, mayonnaise, etc., dairy products such as milk, yogurt, creams, etc., confectioneries such as chocolate, candies, etc., or various beverages such as green tea, black tea, oolong tea, barley tea, cereal tea, fruit juice, vegetable beverage, milk beverage, soft drink, and carbonated drink.

[0015] When the composition of the present invention is used as an active ingredient of a pharmaceutical composition, the dosage varies depending on the ratio of each component and also varies depending on various factors such as the age, weight, sex, symptoms, and administration method of the patient. Also, it can be appropriately increased or decreased depending on the degree of symptom improvement. As for the number of administrations, it can be administered once a day or divided into several times a day.

[0016] When the composition of the present invention is used as a food, the intake amount can be selected according to the case of oral administration of the above-mentioned pharmaceutical. However, in the case of food and drink, unlike pharmaceuticals, since the dosage and the number of administrations are not particularly restricted, as long as no particularly severe symptoms occur, the intake amount can be selected without limitation in consideration of the purpose of maintaining health and the taste and palatability. The composition of the present invention can be used, for example, for subjects with hypertension or subjects who are healthy (not suffering from hypertension) but have high blood pressure.

[0017] Various additives can be added to the composition of the present invention as necessary. As the additives, various ones can be used and are not particularly limited. For example, saccharides such as lactose hydrate, sucrose, glucose, reduced maltose, mannitol, and sorbitol; starches such as corn starch, potato starch, partially α - modified starch, dextrin, and pullulan and their derivatives; celluloses such as crystalline cellulose and microcrystalline cellulose; derivatives such as carboxymethyl cellulose; polyethylene glycol, and one or a mixture of two or more of magnesium aluminometasilicate can be mentioned. Among them, dextrin is more preferable. The additives may be used alone or in combination of two or more. These additives are preferably contained in an amount of 1 to 1000 parts by mass, more preferably 10 to 300 parts by mass, based on 100 parts by mass of the composition of the present invention.

[0018] In one aspect, the present invention relates to a method for producing a composition for lowering blood pressure containing a component derived from eggplant. The manufacturing method of the present invention includes extracting all water-soluble components from eggplant fruits. Once the all water-soluble components are obtained, the extraction method is not particularly limited. For example, by utilizing the moisture contained in the eggplant fruits, juice can be extracted without adding water to the eggplant fruits to obtain a squeezed juice, and thus extraction can be carried out. Alternatively, water extraction may be performed. Water extraction can be achieved by adding water to the eggplant fruits and squeezing the fruits with added water, or by making the eggplant fruits into dry powder and then adding water and extracting from the dry powder with added water. When extracting from the dry powder with added water, the supernatant can be obtained by centrifugation, or the filtrate can be obtained by suction filtration, pressure filtration, natural filtration, etc. The water added to the eggplant fruits is not particularly limited, and water within the temperature range of 5°C to 40°C may be added. It is preferable to add water at room temperature. The addition amount of water is preferably 50 to 200 parts by mass, more preferably 75 to 150 parts by mass, and particularly preferably 100 parts by mass, based on 100 parts by mass of the raw material eggplant fruits. If the amount of water is small, there is a risk that the extraction of the water-soluble components, which are the active ingredients, will be insufficient. If the amount of water is large, the processing volume will increase, and for example, it will be difficult to process into dry powder.

[0019] The eggplant fruits may be crushed before juicing or extraction. Particularly in the case of water extraction, the eggplant fruits are preferably crushed before or after adding water, and particularly preferably crushed before adding water from the perspective of ease of crushing. Crushing the eggplant fruits facilitates the extraction of water-soluble components. Crushing can be carried out in various forms, such as strip cutting, dice-shaped blocks, paste form, etc. However, in order to make juicing easier, it is preferable to crush into a paste form. For crushing, for example, a juicer mixer, a mill, a crusher, etc. can be used.

[0020] In the production method of the present invention, water that can generally be used for food processing, such as mineral water, distilled water, deionized water, ion-exchanged water, electrolyzed water, tap water, well water, and industrial water used for food, can be used. There is no particular limitation on the pH, but a pH of 9.0 to 3.0 is preferable, preferably 8.0 to 4.0, and more preferably 6.5 to 4.5 in order to stably hold acetylcholine, and water whose pH is adjusted using a pH adjuster such as citric acid or ascorbic acid can be used. Further, ethanol may be added to reduce bacterial contamination during the juicing operation. Increasing the ethanol concentration helps reduce microbial contamination, but the solubility of the water extract deteriorates and the extraction efficiency of water-soluble components decreases, so the ethanol concentration is preferably 9.9 wt% or less, preferably 6 wt% or less, and more preferably 4 wt% or less.

[0021] In the production method of the present invention, the eggplant fruit may be heated. By heating, acetylcholine degrading enzyme can be inactivated, and acetylcholine can be extracted efficiently. Further, since the eggplant fruit tissue softens, the cell wall is broken, and extraction of water-soluble components of the eggplant fruit and crushing of the eggplant fruit can be facilitated. The mode of heating is not particularly limited. For example, heating can be performed in a temperature range of 30 to 100°C for 2 to 60 minutes. The heating temperature is preferably 80 to 100°C. Examples of the method for heating the eggplant fruit include heating with a microwave oven, a hot plate, or a pan, immersing in hot water, and applying steam. Among these, the method of immersing in hot water or applying steam to the eggplant is preferable. Also, the heating of the eggplant fruit may be performed at any timing before the addition of water, after the addition of water, during heating with water, before crushing, after crushing, or during crushing. However, it is preferable to inactivate the acetylcholine degrading enzyme by crushing the heated eggplant or quickly heating the crushed eggplant.

[0022] The method of squeezing the crushed eggplant fruit is not particularly limited as long as the juice can be separated from the residue. For example, the juice can be extracted using a wine extractor or a fruit juice extractor using a strainer bag. When extracting the juice from eggplant fruit, a centrifuge or a pulper finisher may be used. When extracting eggplant fruit with water, particularly when the water extract is obtained by adding water to dried powder of eggplant fruit, a centrifuge or a suction filter may be used. The obtained juice or water extract (for example, the supernatant of centrifugation, the filtrate of a suction filter, etc.) can be dried to produce a lump or powdered dried product. The drying method is not particularly limited, but it is preferable to dry the dried product until the moisture content is 0 to 10 wt %. For example, the dried product can be dried by heat drying such as hot air drying, drum drying, freeze drying, spray drying, etc.

[0023] The dried material can be pulverized into a dry powder. The pulverization method is not particularly limited, but it is preferable that the material can be pulverized to about 5 to 100 mesh. For example, the material can be pulverized using a mill. The composition produced by the production method of the present invention tends to contain less dietary fiber and more carbohydrates. The ratio of dietary fiber to carbohydrates in the composition of the present invention is, for example, 1:2 to 1:100, preferably 1:5 to 1:40, and particularly preferably 1:10 to 1:20. EXAMPLES

[0024] The following describes the embodiments of the present invention with reference to examples, but the present invention is not limited to the following examples. The meanings of the abbreviations in the examples are as follows: EN: (2-aminoethyl)trimethylammonium pivaloylamide, AcCh: acetylcholine, BuCh: butyrylcholine, Ch: choline, LaCh: lactoylcholine, PrCh: propionylcholine. Hereinafter, EN, AcCh, BuCh, Ch, LaCh, and PrCh are collectively referred to as choline compounds. EtOH: ethanol.

[0025] [Example 1] 50 kg of fresh eggplants produced in Kochi Prefecture (Tosa Hawk: produced in 2018) were crushed using a crusher, and this was added to 50 kg of water in a pot, heated to 90 °C, and boiled for 20 minutes to obtain a slurry-like crushed product. The obtained crushed product was squeezed using a fruit press to obtain 69 kg of squeezed juice and 22 kg of residue. The obtained squeezed juice was freeze-dried as it was, and this was pulverized to obtain 1.34 kg (moisture content 5.1%) of freeze-dried powder (Example 1).

[0026] [Comparative Example 1] 10 kg of the crushed product of Example 1 was freeze-dried without being squeezed, and this was pulverized to obtain 600 g of freeze-dried powder (Comparative Example 1).

[0027] [Evaluation Example 1] Evaluation of Acetylcholine Content The acetylcholine content in each of the powders of Example 1 and Comparative Example 1 was quantified. The quantification of the acetylcholine content was carried out according to the following method. 1. Extraction method (1) Preparation of sample The above freeze-dried powders of Example 1 and Comparative Example 1 were used. (2) Preparation of reagent Sodium dihydrogen phosphate (59.99 mg) and disodium hydrogen phosphate (70.98 mg) were weighed and dissolved in pure water (100 mL) to prepare a 10 mM phosphate buffer. EN (0.80 mg) was dissolved in 10 mM phosphate buffer (1 mL) and prepared to 800.00 μg / mL, and then diluted 100-fold to prepare 8.00 μg / mL as the EN internal standard.

[0028] (3) Shaking extraction Weighed 10 mg of the lyophilized product into a 2 mL tube and added 10 μL of the EN internal standard. Added 190 μL of 10 mM phosphate buffer, vortexed (FLX-S, FRONT LAB, AS ONE Corporation) for 3 minutes, then centrifuged (CFM-200, IWAKI Co., Ltd.) at 1000×g at room temperature for 3 minutes to obtain the supernatant. Added 200 μL of 10 mM phosphate buffer to the residue again, stirred, centrifuged, and repeated the operation of collecting the supernatant twice. Combined all the collected supernatants (about 600 μL) to obtain the extraction sample.

[0029] (4) Solid Phase Extraction The solid phase extraction cartridge used was a weakly acidic cation exchange cartridge Inert Sep CBA 100 mg / 1 mL (GL Sciences Inc.). The solid phase extraction cartridge activated with 1 mL of methanol and 1 mL of pure water was equilibrated with 8 mL of 10 mM phosphate buffer, and then the extraction sample (about 600 μL) prepared in (3) above was added. Stabilized with 600 μL of 10 mM phosphate buffer, washed with 2.5 mL of pure water, and then eluted with 500 μL of hydrochloric acid.

[0030] (5) Preparation of Quantitative Sample The eluate (500 μL) eluted with hydrochloric acid by solid phase extraction was accurately filled up to 1 mL with the LC / MS / MS analysis solvent using a 1 mL volumetric flask and divided into three portions of 300 μL each. Added the choline compound mixed solution to each portion, and added the LC / MS / MS analysis solvent so that the eluate was diluted 2-fold (Table 1) to prepare the quantitative sample.

[0031]

Table 1

[0032] The choline compound mixed solution was prepared as shown in Table 2, and the addition concentrations of each choline compound stock solution were determined based on the analysis results of the sample without the addition of the choline compound mixed solution (Table 1-A). The choline compound stock solutions were diluted with the LC / MS / MS analysis solvent to prepare each concentration. When there was a choline compound that was not detected, only an equal amount of the LC / MS / MS analysis solvent without that compound was added.

[0033]

Table 2

[0034] 2. LC / MS / MS Analysis (1) LC / MS / MS Analysis Conditions The column used was YMC-Triart PFP (4.6 mm × 250 mm, 5 μm, YMC Co., Ltd.). Water containing 0.01% formic acid - 33% methanol was used as the analysis solvent, the flow rate was 0.5 mL / min (LC), 0.3 mL / min (MS), the injection volume was 50 μL, the separation temperature was 40 °C, the analysis time was 30 min, the ionization mode was ESI+·MRM, the Capillary Voltage was 3500 V, the Cone Voltage was 10 V, the Collision Voltage was 10 V, the N2 gas flow (desolvation) was 600 L / hr, the N2 gas flow (cone) was 50 L / hr, the N2 source temp was 120 °C, and the N2 desolvation temp was 350 °C. Under these conditions, LC / MS / MS analysis was performed using ACQUITY UPLC [UPLC, Waters corp.] - Quattro micro API [MS, Waters corp.]. The designated m / z values in the MRM mode for each choline compound are shown in Table 3.

[0035]

Table 3

[0036] (2) Standard Addition Method A calibration curve was created from the peak area values of the chromatogram obtained by LC / MS / MS analysis, and choline compounds were quantified by the standard addition method. The concentration of each choline compound was corrected with the recovery rate calculated from the calibration curve of the internal standard EN, and the exact concentration of the choline compound in the quantitative sample was calculated. After converting the obtained concentration to the content (mg / g D.W.) in the lyophilized product, the amount of each choline compound per 100 g of fresh weight (μg / 100 g F.W.) was calculated from the yield before and after lyophilization.

[0037] <Measurement Results> The acetylcholine content of Example 1 was 1.73 (mg / g D.W), and the acetylcholine content of Comparative Example 1 was 0.62 (mg / g D.W).

[0038] [Evaluation Example 2] Evaluation of Blood Pressure Lowering Function The lyophilized powder of Example 1, the lyophilized powder of Comparative Example 1, and water were orally administered once to spontaneously hypertensive rats (SHR), and the blood pressure lowering effect was evaluated. The lyophilized powder of Example 1, the lyophilized powder of Comparative Example 1, and water were orally administered once to male 14-week-old SHR (body weight 324 - 368 g, 6 rats, fasted for 12 hours) using a gastric sonde. The lyophilized powder of Example 1 and the lyophilized powder of Comparative Example 1 were given in an amount such that the amount of acetylcholine was 10 -9 mol / kg body weight. After oral administration, systolic blood pressure was measured by the tail cuff method using a non-invasive blood pressure measuring device Softron BP-98A (Softron Co., Ltd., Tokyo) at 0, 3, and 6 hours. The results are shown in Table 4.

[0039]

Table 4

[0040] As shown in Table 4, it was found that when the lyophilized powder of Example 1 or the lyophilized powder of Comparative Example 1 was administered, a systolic blood pressure lowering effect occurred as compared with the case of administering water. When the lyophilized powder of Example 1 was administered, it was found that a significantly higher systolic blood pressure lowering effect was exhibited than when the lyophilized powder of Comparative Example 1 was administered.

[0041] From these results, it was strongly suggested that blood pressure lowering effects could also be shown by oral administration in humans. Therefore, an intake test in humans was conducted. Dextrin was added to the lyophilized powder of Example 1 or the lyophilized powder of Comparative Example 1 so that the acetylcholine content was 500 μg / g, and 250 mg was filled into No. 1 capsules (material: hydroxymethylpropyl cellulose) used for general health foods. The acetylcholine content was 125 μg per capsule. Five normal high blood pressure subjects and five grade I hypertensive subjects (5 males and 5 females, 50 to 67 years old) were divided into two groups, group A and group B, with five subjects in each group. Group A was given 4 capsules of the capsules of Example 1 twice a day (morning and evening), a total of 8 capsules, for 4 weeks. Group B was given 4 capsules of the capsules of Comparative Example 1 twice a day (morning and evening), a total of 8 capsules, for 4 weeks. Two months after the end of the first intake, as the second intake, group A was given the capsules of Comparative Example 1, and group B was given the capsules of Example 1, 4 capsules each twice a day (morning and evening), a total of 8 capsules, for 4 weeks. The blood pressure before and after intake was measured, and when the average values of the systolic blood pressure of 10 subjects were compared, the blood pressure decreased by -9.6 mmHg with the intake of the powder of Example 1 compared to before intake, and a decrease of -7.1 mmHg was observed with the intake of Comparative Example 1 compared to before intake. It was confirmed in a human test that the powder of Example 1 was superior in blood pressure lowering compared to Comparative Example 1.

[0042] [Evaluation Example 3] Evaluation by General Nutritional Analysis General nutritional analysis was performed on the lyophilized powder of Example 1 and the lyophilized powder of Comparative Example 1 by the analysis methods shown in Table 5. The results are shown in Table 5.

Table 5

[0043] It was found that the freeze-dried powder of Comparative Example 1 contained approximately eight times as much dietary fiber as the freeze-dried powder of Example 1. In addition, the freeze-dried powder of Example 1 was found to contain more carbohydrates.

[0044] [Example 2] Three kilograms (produced in 2017) of Tosa Hawk eggplants produced in Kochi Prefecture, which had been frozen and stored for one week after harvest, were thawed, placed directly in a pot, covered, and heated with a tabletop heater for 30 minutes. One kilogram was freeze-dried as it was to obtain Comparative Example 2. After cooling the remaining 2 kg, the heated eggplants were crushed with a juicer mixer for 10 minutes. After adding 2 kg of water and stirring well, they were mixed with the juicer mixer for 10 minutes. The resulting slurry-like crushed product was divided into six 1-L capacity dashi bags and squeezed with a 12-L capacity juicer (wine press) to obtain squeezed juice and residue. The squeezed juice weighed 2,700 g and had a Brix of 1.9%. The residue weighed 530 g. Nine hundred grams of the squeezed juice was freeze-dried and then ground with a mill to obtain 28 g of eggplant squeezed juice powder as Example 2-1. After adding and dissolving 17 g of dextrin to 900 g of the squeezed juice, it was freeze-dried and then ground with a mill to obtain 74 g of 50% dextrin-containing eggplant squeezed juice powder as Example 2-2.

[0045] [Example 3] Fifty kilograms of fresh eggplants (Tosa Hawk) produced in Kochi Prefecture (produced in 2018) were added with 50 kg of water, heated to 90°C, and boiled for 20 minutes. All of the resulting eggplants and cooking liquid were crushed with a crusher to obtain a slurry-like crushed product. One kilogram of it was freeze-dried as it was to obtain Comparative Example 3. The remainder was squeezed with a fruit press to obtain 68.5 kg of squeezed juice and 23.8 kg of residue. The squeezed juice was divided into two parts. Thirty-four kilograms of the squeezed juice was spray-dried as it was with a spray dryer to obtain 675 g of the powder of Example 3-1. After adding and dissolving 700 g of lactose to 34 kg of the squeezed juice and stirring well, it was spray-dried with a spray dryer to obtain 1.23 kg of powder as Example 3-2.

[0046] [Example 4] Except for changing the raw eggplants to fresh eggplants produced in Kumamoto Prefecture, Higomurasaki (produced in 2018), the operations were carried out in the same manner as in Example 1 to obtain Comparative Example 4 and Example 4.

[0047] [Example 5] Using fresh eggplants produced in Kumamoto Prefecture, Higomurasaki (produced in 2018) as the raw eggplants, 20 kg was crushed by a crusher, heated to 90 °C and boiled for 1 hour. 1 kg of the obtained crushed product was directly freeze-dried to obtain Comparative Example 5. Without adding water to the remaining 19 kg, it was directly pressed to obtain 8 kg of squeezed juice. It was freeze-dried and pulverized to obtain 250 g of the powder of Example 5.

[0048] [Example 6] 100 g of Comparative Example 1 was added with 10 times the amount of water and stirred for 1 hour. The obtained slurry-like solution was centrifuged (3000 revolutions, 30 minutes) to obtain the supernatant. The supernatant was freeze-dried and pulverized to obtain 42 g of the powder of Example 6.

[0049] [Example 7] 10 kg of fresh eggplants produced in Kochi Prefecture (Tosa Taka: produced in 2017) was heated at 95 °C for 50 minutes, cooled to room temperature, crushed by a crusher, and then 10 kg of water was added to obtain a slurry-like crushed product. The obtained crushed product was dried by a drum dryer to obtain 550 g of powder (used as Comparative Example 6). 20 times the amount of water was added to 300 g of this powder, stirred for 1 hour, and suction filtered using filter paper. The obtained 5000 ml of filtrate was freeze-dried and pulverized to obtain 90 g of Example 7.

[0050] Using the samples obtained in Examples 2 to 7, the results of the acetylcholine content and nutritional component analysis, and the results of the animal tests (fluctuation values of systolic blood pressure 3 hours after administration) were summarized in Table 6. From the results of the animal tests, it was confirmed that all the examples had a significant antihypertensive effect compared with the comparative examples.

Table 6

Industrial Applicability

[0051] The composition of the present invention has a more significant blood pressure-lowering effect in oral administration than a composition having a blood pressure-lowering effect with a conventional choline ester as an active ingredient, and a functional food or a therapeutic drug for hypertension or the like can be produced using this composition.

Claims

1. A composition for reducing blood pressure, comprising all water-soluble components of the fruit of Solanum melongena as an active ingredient, wherein the all water-soluble components are water-soluble components obtained by squeezing the Solanum melongena fruit or all water-soluble components contained in the squeezed juice obtained by adding water to the Solanum melongena fruit and squeezing it.

2. A composition for reducing blood pressure, consisting of all water-soluble components of the fruit of Solanum melongena, wherein the all water-soluble components are water-soluble components obtained by squeezing the Solanum melongena fruit or all water-soluble components contained in the squeezed juice obtained by adding water to the Solanum melongena fruit and squeezing it.

3. The composition for reducing blood pressure according to claim 1 or 2, for oral ingestion in a dosage such that the amount of acetylcholine in the all water-soluble components is 0.5 μg / kg body weight to 50 mg / kg body weight.

4. The composition for reducing blood pressure according to any one of claims 1 to 3, wherein the acetylcholine content is 1.04 mg / g to 2.15 mg / g.

5. The composition for reducing blood pressure according to any one of claims 1 to 4, wherein the ratio of dietary fiber to saccharide is 1:2 to 1:

100.

6. The composition for reducing blood pressure according to any one of claims 1 to 5, wherein the saccharide content is 60.1 g to 78.9 g per 100 g.

7. The composition for reducing blood pressure according to any one of claims 1 to 6, which is a dry powder.

8. The composition for reducing blood pressure according to any one of claims 1 to 7, which is a food composition.

9. A composition for reducing blood pressure in capsule form, comprising the composition for reducing blood pressure according to any one of claims 1 to 8 and having the amount of acetylcholine adjusted to 500 μg / g.

10. The composition for reducing blood pressure in capsule form according to claim 9, wherein the adjustment of the amount of acetylcholine is by adding dextrin to the composition for reducing blood pressure according to any one of claims 1 to 8.

11. A food composition or pharmaceutical composition, comprising all water-soluble components of the fruit of Solanum melongena, having an acetylcholine content of 1.04 mg / g to 2.15 mg / g, and having a ratio of dietary fiber to saccharide of 1:2 to 1:

100.

12. The food composition or pharmaceutical composition according to claim 11, wherein the saccharide content is 60.1 g to 78.9 g per 100 g.

13. The food composition or pharmaceutical composition according to claim 11 or 12, further comprising protein.

14. A food composition or pharmaceutical composition for capsules, which contains the food composition or pharmaceutical composition according to any one of claims 11 to 13 and has the acetylcholine amount adjusted to 500 μg / g.

15. The food composition or pharmaceutical composition for capsules according to claim 14, wherein the adjustment of the acetylcholine amount is by adding dextrin to the food composition or pharmaceutical composition according to any one of claims 11 to 13.

16. A method for producing a composition for lowering blood pressure containing a component derived from Solanum melongena, comprising: extracting all water-soluble components from Solanum melongena fruits wherein the all water-soluble components are the water-soluble components obtained by squeezing Solanum melongena fruits, or the all water-soluble components contained in the squeezed juice obtained by adding water to Solanum melongena fruits and squeezing, the said production method.

17. A method for producing a composition for lowering blood pressure containing a component derived from Solanum melongena, comprising: extracting all water-soluble components from Solanum melongena fruits, wherein the all water-soluble components are the all water-soluble components contained in the supernatant obtained by adding water to Solanum melongena fruits made into dry powder and performing centrifugation, or the all water-soluble components contained in the filtrate obtained by adding water to Solanum melongena fruits made into dry powder and performing suction filtration the said production method.

18. The all water-soluble components are the water-soluble components obtained by squeezing Solanum melongena fruits, comprising: squeezing the Solanum melongena fruits without adding water to obtain a squeezed juice the production method according to claim 16.

19. The production method according to any one of claims 16 to 18, comprising crushing Solanum melongena fruits.

20. The production method according to any one of claims 16 to 19, comprising heating Solanum melongena fruits.

21. The production method according to any one of claims 17 to 20, comprising making the squeezed juice, supernatant or filtrate into a dry powder.

22. A method for producing a composition for lowering blood pressure containing a component derived from Solanum melongena, comprising: crushing Solanum melongena fruits, and extracting all water-soluble components from Solanum melongena fruits by water extraction, wherein the all water-soluble components are the all water-soluble components contained in the squeezed juice obtained by adding water to Solanum melongena fruits and squeezing, the water extraction comprises adding water to Solanum melongena fruits, and squeezing the fruits added with water to obtain a squeezed juice, the said production method comprising making the squeezed juice into a dry powder.

23. The production method according to claim 22, wherein the amount of water added is 50 to 200 parts by mass with respect to 100 parts by mass of the eggplant fruit.

24. A method for producing a food composition or a pharmaceutical composition containing a component derived from Solanum melongena, comprising: crushing an eggplant fruit; and extracting all water-soluble components from the eggplant fruit by water extraction, wherein: the all water-soluble components are the all water-soluble components contained in the squeezed juice obtained by adding water to the eggplant fruit and squeezing; the water extraction comprises: adding water to the eggplant fruit; and squeezing the fruit to which water has been added to obtain a squeezed juice, including making the squeezed juice into a dry powder, the production method, wherein the acetylcholine content is 1.04 mg / g to 2.15 mg / g, and the ratio of dietary fiber to saccharide is 1:2 to 1:

100.

25. The production method according to claim 24, wherein the saccharide content is 60.1 g to 78.9 g per 100 g of the food composition or the pharmaceutical composition.

26. A method for producing a composition for lowering blood pressure for capsule use, comprising adding dextrin to the composition for lowering blood pressure produced by the production method according to any one of claims 16 to 25 and adjusting the acetylcholine amount to 500 μg / g.

Images