Food composition containing water extract of Kurome, its manufacturing method and extraction method

Abstract

The purpose of this study is to clarify the health benefits of Kurome and to provide a composition that can be used in foods, etc. [Solution] We provide a composition containing an effective amount of an aqueous extract of Ecklonia kurome (scientific name: Ecklonia kurome) for inhibiting lipase activity, suppressing lipid absorption, improving stool lubricity, or regulating the intestines. We also provide a method for producing an aqueous extract or processed product of Ecklonia kurome, which comprises the following steps: (1) extracting Ecklonia kurome with hot water at 50 to 80°C for 1 to 5 hours.

Description

[Technical Field]

[0001] Ecklonia kurome (scientific name: Ecklonia kurome) is a species of brown algae in the Lessoniaceae family, and is distributed in Japanese waters from the central and southern Pacific coast of Honshu to Kyushu, the Seto Inland Sea, and the Japan Coast. Overseas, it has been confirmed to be distributed in places such as Jeju Island in Korea. Adults are usually 20-50 cm in size.

[0002] Known species with similar morphology include Ecklonia kajime and Eisenia brachycarpa, but Ecklonia kajime is distinguished from Kurome by the fact that its leaves are not wrinkled, and Ecklonia brachycarpa has a forked stem at the top.

[0003] Kurome is a type of alga harvested mainly in winter and is used as food, and in some areas, such as Saganoseki in Oita Prefecture, it is a specialty product and is used in chopped raw kurome as well as in seasonings (soy sauce, sauces, etc.) and processed foods. Kurome is rich in amino acids and minerals, and is expected to have health benefits.

[0004] However, in Japan as a whole, Kurome, which is obtained incidentally from the harvest of other seafood, is discarded and is not fully utilized as a food ingredient. In response to this situation, the development of aquaculture techniques is underway due to the high edible value of Kurome (Non-Patent Documents 1 and 2). [Prior art documents] [Non-patent literature]

[0005] [Non-Patent Document 1] Tomokazu Nishigaki et al., "Distribution characteristics and seasonal fluctuations of the brown alga Kurome in the western waters of Wakasa Bay," Research Report of the Marine Research Center, Kyoto Prefectural Agriculture, Forestry and Fisheries Technology Center, No. 37, 2015, pp. 1-6 [Non-patent document 2] Tomokazu Nishigaki et al., "Growth and Morphology of Cultivated Kurome in the Kamai Coast of Kyoto Prefecture," Kyoto Prefectural Oceanic and Fisheries Research Center Research Report, No. 28, 2006, pp. 16-20 [Non-patent document 3] Hiroaki Ueno et al., "Trends and Prospects of New Anti-obesity Drugs," Journal of the Japanese Society of Internal Medicine, Vol. 103, No. 3, 2014, pp. 753-759 Summary of the Invention [Problem to be solved by the invention]

[0006] As mentioned above, Kurome is a seaweed that is often discarded and has not yet been fully utilized in food, etc. Furthermore, there have been almost no detailed studies or research reports on the health benefits of Kurome.

[0007] Therefore, the present invention aims to clarify the health benefits of Kurome and to provide a composition that can be used in foods and the like. [Means for solving the problem]

[0008] In order to solve the above problems, the present inventors have conducted extensive research and have found that a water extract of Kurome has a significant inhibitory effect on lipase activity, thereby completing the present invention.

[0009] That is, the present invention provides the compositions listed below. [1] A composition for inhibiting lipase activity, comprising an effective amount of a water extract of Ecklonia kurome (scientific name: Ecklonia kurome).

[0010] [2] A composition for inhibiting lipid absorption, improving stool lubrication, or regulating the intestines, comprising an effective amount of a water extract of Ecklonia kurome (scientific name: Ecklonia kurome).

[0011] [3] The composition according to [1] or [2], wherein the Ecklonia kuroume is a dried product of Ecklonia kuroume.

[0012] [4] The composition according to any one of [1] to [3], wherein the extracted part of Ecklonia kuroume is a leaf and / or a stem.

[0013] [5] The composition according to any one of [1] to [4], wherein the growing period of the Ecklonia kuroume is 1 to 6 years.

[0014] [6] The composition according to any one of [1] to [5], wherein the extraction temperature for obtaining the extract is 50 to 80°C.

[0015] [7] The composition according to any one of [1] to [6], wherein the extraction time for obtaining the extract is 1 to 5 hours.

[0016] [8] The composition according to any one of [1] to [7], which is a pharmaceutical product, a quasi-drug product, a cosmetic product, or a food or drink product.

[0017] [9] The composition according to any one of [1] to [8], having a daily intake of 500 mg or more in terms of dry solid content.

[0018] The present invention also provides the following production methods.

[10] The following steps: (1) A method for producing a water extract or processed product of Ecklonia spp., comprising the step of extracting Ecklonia spp. with hot water at 50 to 80°C for 1 to 5 hours.

[0019]

[11] The method according to

[10] , wherein the water extract or processed product of Ecklonia kuroume has an enhanced lipid absorption inhibitory effect.

[0020] The present invention also provides the following processed products of Ecklonia kurome.

[0021]

[12] Contains an effective amount of water extract of Ecklonia kurome (scientific name: Ecklonia kurome), The extraction temperature for obtaining the extract is 50 to 80°C; The extraction time for obtaining the extract is 1 to 5 hours. A processed product from the Ecklonia genus. [Effects of the Invention]

[0022] According to the present invention, it is possible to provide a composition containing a water extract of Kurome that can be used in foods and the like, for inhibiting lipase activity, suppressing lipid absorption, improving stool lubricity, or regulating the intestines. [Brief explanation of the drawings]

[0023] [Figure 1] FIG. 1 is a graph showing the results of a lipase activity inhibition test of water extracts (test samples) of Kurome obtained at various temperatures and extraction times in Test Example 2. DETAILED DESCRIPTION OF THE INVENTION

[0024] [Lipase activity inhibiting composition] In the present invention, the composition for inhibiting lipase activity contains an effective amount of a water extract of Ecklonia kurome (scientific name: Ecklonia kurome).

[0025] Kurome is a species of brown algae belonging to the genus Ecklonia in the family Lessoniaceae. In the present invention, the applicable parts of Kurome are not limited as long as the effects of the present invention are achieved, but examples include at least one selected from the group consisting of the thallus, stem (core), and sprout, with the thallus and / or stem being preferred.

[0026] Kurome is widely distributed in Japanese waters, from the central and southern Pacific coast of Honshu to Kyushu, the Seto Inland Sea, and the Japan Coast, and has been confirmed to be distributed overseas, including Jeju Island in South Korea. Generally, seaweed growth and the amount of nutrients vary depending on factors such as the strength of ocean currents, water temperature, and seabed height. The origin of Kurome is not limited as long as the effects of the present invention are achieved, but examples include Tottori Prefecture, Oita Prefecture, Kumamoto Prefecture, Ehime Prefecture, and Aichi Prefecture. Tottori Prefecture, Oita Prefecture, or Kumamoto Prefecture are preferred, Tottori Prefecture or Oita Prefecture are more preferred, and Tottori Prefecture is particularly preferred. Here, "produced in each prefecture" refers to seaweed harvested in either prefecturally managed waters (port areas, fishing port areas, general sea areas) or coasts (coastal conservation areas, general public coastal areas) managed by the prefecture. From the viewpoint of achieving a significant effect of the present invention, the harvesting period of Kurome is preferably, for example, from February to August, and more preferably from April to June, in the case of Kurome produced in Tottori Prefecture, although there is no limitation thereto.

[0027] Kurome is a perennial plant, but its growing period is not limited as long as the effects of the present invention are achieved. The growing period of Kurome is, for example, preferably 1 to 6 years, more preferably 1 to 5 years, even more preferably 1 to 4 years, particularly preferably 1 to 3 years, and most preferably 1 to 2 years. Kurome in its first year of growth has a bamboo leaf-like shape, and from the second year onwards, it is possible to distinguish Kurome that has been growing for 1 to 2 years, etc., from the fact that it has pinnate leaf-like parts extending from the upper part of the stem.

[0028] The water extract of Kurome is prepared by extraction with water in a conventional manner, as long as it can achieve the effects of the present invention, and may be in the form of an extract or a dried product thereof.

[0029] For example, a water extract of Kurome can be prepared by immersing Kurome in a raw state, dried product, or crushed product in water and performing immersion extraction under optimal temperature and time conditions, although this is not a limitation. In the Example (Test Example 6) described below, it was confirmed that the use of dried Kurome provides enhanced effects of the present invention, although this is not a limitation. The method for obtaining dried Kurome is not particularly limited, and known methods can be used, such as sun-drying or obtaining dried Kurome using a known dryer. When sun-drying is performed, the conditions vary depending on the weather, season, time of day, etc., and can be adjusted as appropriate. Examples of the sun-drying period include at least 6 hours, 12 hours, or 24 hours (1 day). When using a dryer, the drying conditions are not particularly limited, but examples include freeze-drying and heat-drying. When heat-drying is performed, the heating temperature is preferably 30 to 50°C, more preferably 35 to 40°C. The heating time when heat drying is carried out is, for example, preferably 1 to 24 hours, more preferably 1 to 10 hours, and even more preferably 1 to 5 hours.

[0030] In another embodiment, for example, kurome is pressed to obtain a juice, and the pressed cake separated by pressing is immersed in water and subjected to immersion extraction under optimal temperature and time conditions to obtain the juice and extract, which are then mixed together and used as the water extract of kurome.

[0031] The temperature conditions for the immersion extraction are not limited as long as the effects of the present invention are achieved, but may be, for example, room temperature or heated. When immersion extraction is performed by heating, the extraction temperature is, for example, preferably 30 to 120°C, more preferably 40 to 110°C, even more preferably 50 to 90°C, even more preferably 50 to 80°C, even more preferably 60 to 80°C, even more preferably 60 to 75°C, even more preferably 65 to 75°C, and most preferably 65 to 70°C (e.g., about 70°C).

[0032] The time conditions for the above-mentioned immersion extraction are not limited as long as the effects of the present invention are achieved, but the extraction time is, for example, preferably 10 minutes to 24 hours, more preferably 30 minutes to 10 hours, even more preferably 1 hour to 5 hours (e.g., 1 hour to 3 hours), and particularly preferably 2 hours to 4 hours (e.g., 2.5 hours to 3.5 hours, 3 hours).

[0033] [Application] The composition for inhibiting lipase activity of the present invention has at least the effect of inhibiting the activity of a lipid-degrading enzyme (lipase) in a living body. The lipase activity inhibitory effect can be evaluated by the method described in the Examples below.

[0034] The lipase activity inhibiting composition of the present invention exhibits the effect of inhibiting the activity of lipid-degrading enzymes (lipases) in the body, and can therefore be used for inhibiting lipid absorption, inhibiting visceral fat accumulation, improving obesity, etc., as well as for regulating the intestines, improving intestinal bacterial activity, improving the intestinal environment, etc.

[0035] Furthermore, because the present invention can inhibit lipid breakdown and promote lipid excretion from the body, it can be suitably used to increase the amount of lipid in stool, promote bowel movements, and improve the smoothness of stool during defecation. This is evident from reports that pharmaceutical preparations with a lipase activity inhibitory mechanism are used as anti-obesity drugs by suppressing triglyceride absorption, and are accompanied by an increase in the number of bowel movements and an increase in oily stool (Non-Patent Document 3).

[0036] Furthermore, the present invention can be suitably used to improve oily skin, since it can inhibit lipid decomposition and promote lipid excretion from the body.

[0037] The composition of the present invention can be prepared and processed into, but is not limited to, a pharmaceutical product, a quasi-drug, a cosmetic product, a food or drink product, a feed, or a pet food product.

[0038] For example, when prepared as a food or beverage, it can be used as a food or beverage that displays functional effects such as inhibition of lipid absorption, inhibition of visceral fat accumulation, improvement of obesity, intestinal regulation, improvement of intestinal bacterial function, improvement of intestinal environment, and improvement of stool smoothness, i.e., as a health food, functional food, food for the sick, or food for specified health uses.

[0039] Health foods, functional foods, foods for the sick, and foods for specified health uses can be used in various dosage forms, specifically, solid preparations (tablets, granules, fine granules, powders, capsules, chewable tablets, etc.), liquid preparations (syrups, suspensions), liquid diets, etc. Food preparations can be produced in the same manner as known pharmaceutical preparations, and can be produced by mixing an active ingredient with a carrier acceptable for use as a food, such as a suitable excipient, and then using conventional means.

[0040] For example, tablets can be prepared by mixing a powdered active ingredient with a pharmaceutically acceptable carrier (such as an excipient) and compressing the mixture, while confectionery tablets such as candies can be prepared by pouring the mixture into a mold. Tablets may be sugar-coated or film-coated. Furthermore, tablets may be single-layered or may be layered, such as double-layered.

[0041] Powdered granules such as granules may be prepared by various granulation methods (extrusion granulation, milling granulation, dry compaction granulation, fluidized bed granulation, tumbling granulation, high-speed stirring granulation, etc.), and tablets can be prepared by an appropriate combination of the above-mentioned granulation methods and tableting methods (wet tableting, direct tableting), etc.

[0042] Capsules can be prepared by filling a capsule (soft or hard capsule) with a powder (powder, granules, etc.) or a liquid agent, etc., using a conventional method.

[0043] A liquid formulation can be prepared by dissolving or dispersing each component in an aqueous medium (purified water, purified water containing ethanol, etc.) which is a carrier component, filtering or sterilizing the mixture if necessary, filling the mixture into a predetermined container, and sterilizing the mixture.

[0044] Soft capsules are preferred by users because they have a smooth surface and are easy to swallow. Common methods for manufacturing soft capsules include the flat plate method, the rotary method, and the seamless method.

[0045] In the rotary method (punching method), a sheet-like capsule shell sandwiches the flowing filling material and forms a capsule shape along the holes in a rotating cylindrical mold. On the other hand, in the seamless method (dropping method), the capsule shell composition and the filling material are simultaneously ejected from multiple concentric nozzles to form a seamless capsule shape.

[0046] The base material for the soft capsule shell is not particularly limited, but may be starch, pullulan, cellulose, polyvinyl alcohol, gelatin, succinated gelatin, etc., with starch, gelatin, and succinated gelatin being preferred, and gelatin and succinated gelatin being more preferred. These may be used alone or in combination of two or more.

[0047] The preferred dosage form of the solid preparation of the present invention is a capsule or a tablet, and a soft capsule (soft capsule) is more preferred.

[0048] The composition of the present invention can also be manufactured as liquid beverages such as soups, juices, fruit juice drinks, milk, dairy drinks, whey drinks, lactic acid bacteria drinks, tea drinks, alcoholic drinks, coffee drinks, carbonated drinks, soft drinks, water drinks, cocoa drinks, jelly drinks, sports drinks, and diet drinks; semi-solid foods such as pudding and yogurt; noodles; confectioneries; spreads; and the like.

[0049] Examples of soups include miso soup, Kurome soup, and Kurome chazuke (rice with tea). While not limited to these, useful components of Kurome can be extracted by soaking Kurome algae (which may be dried Kurome algae) in water and heat-treating for 1 to 5 hours at 50 to 80°C, and this extract can be used to produce soup ingredients. Furthermore, dried Kurome algae or its pulverized form can be used as a soup stock for various Japanese dishes, including clear soups. Dried Kurome algae or its pulverized form can also be added to soy sauce or other seasonings for use. Heat treatment within the above conditions is expected to elute components effective in inhibiting lipase activity, allowing for efficient intake of these components.

[0050] The composition of the present invention can also be produced as a simmered dish. Simmered dishes refer to dishes in which Kurome is used as one of the raw materials (ingredients) and is boiled with water, broth, etc., and seasoned with seasonings such as salt, sake, sugar, and mirin. Examples of simmered dishes include Kurome tsukudani (preserved food boiled in soy sauce), Kurome simmered in soy sauce, ... and Kurome simmered in soy sauce. Among these simmered dishes, Kurome tsukudani (preserved food boiled in soy sauce), simmered in soy sauce, and simmered in soy sauce are preferred, with Kurome tsukudani (preserved food boiled in soy sauce) and simmered in soy sauce being more preferred, from the viewpoint of performing a long-term heat treatment.

[0051] Although not limited to this, useful components of Kurome can be extracted by soaking Kurome algae (which may be dried algae) in water and heating it with dashi or seasonings for 1 to 5 hours at 50 to 80°C under the aforementioned conditions, and simmered dishes containing this extract can be produced. Heat treatment within the above-mentioned conditions is expected to elute components effective in inhibiting lipase activity, allowing for efficient ingestion of these components. In simmering or stewing, the dish is sometimes boiled down until all the water (liquid) is gone. Heat treatment within the above-mentioned conditions allows the components effective in inhibiting lipase activity to be eluted, and then during the boiling down stage and the stage of lowering the temperature after boiling down, the active components permeate the Kurome and other ingredients, leading to efficient ingestion of these components.

[0052] The above-mentioned soups and simmered dishes can also be sold as processed foods for side dishes or ready-to-eat meals. Conventional processed foods using Kurome have been cooked under high heat (90 to 100°C, etc.) for a short time (10 minutes or less, etc.) in order to shorten cooking time and improve production efficiency. In the present invention, processed products using Kurome of the genus Ecklonia can be cooked under low heat and for a long time, which are not possible with conventional cooking conditions, and have significantly improved lipase activity inhibitory effects and health benefits.

[0053] When the composition of the present invention is prepared as a food or drink, various food additives may be blended therein, such as antioxidants, colorants, flavorings, seasonings, sweeteners, acidulants, pH adjusters, quality stabilizers, and preservatives.

[0054] When the composition of the present invention is formulated as a health food, a functional food, a food for the sick, or a food for specified health uses, other fat absorption inhibitors may be added, such as, but not limited to, indigestible dextrin, isomaltodextrin, EPA, DHA, gallic acid, gallic acid derived from Terminalia bellirica, gallic acid derived from the fruit of Scutellaria barbata, globin-derived valine-valine-tyrosine-proline, ellagic acid derived from African mango, inulin, gymnemic acid, etc.

[0055] When the composition of the present invention is formulated as a drug or quasi-drug, it can be prepared as a formulation containing the water extract of Kurome, which can be the active ingredient, and preferably a pharmaceutically acceptable carrier. A pharmaceutically acceptable carrier generally refers to an inert, non-toxic, solid or liquid filler, diluent, or encapsulating material that does not react with the active ingredient, such as water, ethanol, polyols, suitable mixtures thereof, vegetable oils, and other solvents or dispersion media.

[0056] Pharmaceuticals and quasi-drugs are administered orally or parenterally, for example, into the oral cavity, the digestive tract, or the nasal cavity. Oral preparations include solid preparations (tablets, granules, fine granules, powders, capsules, chewable tablets, etc.) and liquid preparations (syrups, suspensions, inhalants, etc.). Parenteral preparations include drip infusions, nasal drops, and injections, etc.

[0057] Pharmaceuticals and quasi-drugs may further contain additives commonly used in the pharmaceutical field. Such additives include, for example, excipients, binders, disintegrants, lubricants, antioxidants, colorants, flavoring agents, etc., and can be used appropriately as needed. To achieve sustained release for prolonged action, they may also be coated with known retardants, etc. Pharmaceuticals and quasi-drugs may further contain other additives or drugs, such as antacids and gastric mucosa protectants, as needed.

[0058] The pharmaceuticals and quasi-drugs can be applied in the form of oral compositions, internal compositions, etc. The pharmaceuticals and quasi-drugs may be used therapeutically or non-therapeutically.

[0059] Furthermore, when used in the form of pharmaceuticals, quasi-drugs, cosmetics, etc., lipases produced by microorganisms on the skin produce fatty acids from sebum, and the resulting fatty acids activate neutrophils, which then release active oxygen, which can contribute to rough skin.By incorporating an aqueous extract of Kurome in the form of a topical agent, etc., it is possible to provide a composition for inhibiting lipase activity that is effective against rough skin such as acne.

[0060] The daily oral intake or administration amount of the water extract of Kurome for an adult can be determined appropriately depending on the individual's condition, body weight, sex, age, activity of the material, intake or administration route, intake or administration schedule, formulation form, and other factors. The daily oral intake or administration amount of the water extract of Kurome for an adult is, for example, preferably 500 mg / day or more, more preferably 800 mg / day or more, even more preferably 1000 mg / day or more, particularly preferably 1500 mg / day or more, and most preferably 2000 mg / day or more, calculated on a dry solid content basis.

[0061] The daily oral intake or administration amount of the water extract of Kurome for an adult is, for example, preferably 45 g / day or less, more preferably 40 g / day or less, even more preferably 35 g / day or less, particularly preferably 30 g / day or less, and most preferably 25 g / day or less.

[0062] The daily oral intake or administration amount of the water extract of Kurome for an adult is, for example, preferably 500 mg to 45 g / day, more preferably 800 mg to 40 g / day, even more preferably 1000 mg to 35 g / day, particularly preferably 1500 mg to 30 g / day, and most preferably 2000 mg to 25 g / day.

[0063] The content of the water extract of Kurome can be the amount that corresponds to the intake or administration amount described above. The daily oral intake or administration amount for an adult can be divided into 1 to 6 capsules, 1 to 4 capsules, 1 to 3 capsules, or 1 to 2 capsules depending on the dosage form, for example, in the case of capsules.

[0064] The composition of the present invention can be taken or administered once to several times a day, usually 1 to 6 times a day, 1 to 3 times a day, 1 to 2 times a day, or at any period and interval.

[0065] [Method of manufacturing water extract or processed product of Ecklonia kuroume] In the present invention, the method for producing a water extract or processed product of Ecklonia kronensis comprises: (1) a step of extracting Ecklonia kronensis with hot water at 50 to 80°C for 1 to 5 hours.

[0066] The above-mentioned process can be appropriately set in accordance with the temperature conditions, time conditions, etc. described in the description of the composition for inhibiting lipase activity. [Example]

[0067] The present invention will now be described in detail with reference to examples, but the present invention is not limited to the following examples. The amounts of extracts shown in the examples are calculated as dry solids unless otherwise specified.

[0068] [Test Example 1: Examination of extraction conditions for water extract of Kurome] Small pieces of 5g each were prepared from the algae of Ecklonia kurome (scientific name: Ecklonia kurome) (produced in Tottori Prefecture, harvested in April, parts: leaves and stems, growth period: 2-5 years), and aqueous extracts were prepared as test samples at various temperatures and extraction times of 1 hour or 3 hours. Extraction conditions were examined using the extract yield and viscosity as indicators. The results regarding the extract yield are shown in Table 1.

[0069] [Table 1]

[0070] As shown in Table 1, the water extract of Kurome was temperature-dependent and extraction time-dependent, with the amount of extract increasing as the temperature increased. It was also confirmed that the amount of extract obtained increased with a longer extraction time at each extraction temperature.

[0071] The results regarding viscosity are shown in Table 2. The viscosity was evaluated as "Poor: Viscous" when 30 mL of each test sample was filtered through a filter (mesh size: 3 μm, manufactured by ADVANTEC) and it took 15 minutes or more to complete the filtration, and the filter was replaced every time it became clogged, and three or more filters were used.

[0072] [Table 2]

[0073] As shown in Table 2, the water extracts of Kurome at 50°C (1-hour and 3-hour treatments), 60°C (1-hour and 3-hour treatments), and 70°C (1-hour treatment) were viscous, and filtering required time. On the other hand, the water extract of Kurome at temperatures higher than 70°C for 3 hours did not show any obvious viscosity during filtering, and could be prepared relatively easily. From the perspective of extract preparation and convenience as a raw material, it was confirmed that conditions higher than 70°C (3-hour treatment) are desirable.

[0074] [Test Example 2: Examination of the lipase activity inhibitory effect depending on extraction conditions] Lipase activity inhibition tests were conducted using the water extracts (test samples) of Kurome obtained at each extraction temperature and extraction time. 4-Methylumbelliferone oleate (4-MUO) was used as the substrate for the lipase activity inhibition tests. 0.05 ml of 4-MUO solution (10 -4 0.1 ml of the test sample was added to a 100 mM (100 mM NaCl solution) and mixed, followed by the addition of 0.05 ml of a 3 U / mL pancreatic lipase solution. The reaction was allowed to proceed at 37°C for 20 minutes, after which 0.1 ml of hydrochloric acid was added to terminate the reaction. The fluorescence (excitation wavelength 320 nm, fluorescence wavelength 450 nm) of 4-methylumbelliferone produced by the reaction in the solution obtained by mixing the reaction solution and citric acid solution was measured using a fluorescence microplate reader. The activity value (IC50) of each test sample was calculated, with the value without the test sample set at 100%. A lower activity value indicates a stronger lipase inhibitory effect. The results are shown in Figure 1. In Figure 1, the dashed line indicates the results after 1 hour of extraction, and the solid line indicates the results after 3 hours of extraction.

[0075] As shown in Figure 1, the water extract of Kurome prepared at 70°C for 3 hours showed the most significant inhibition of lipase activity. Interestingly, the degree of inhibition of lipase activity weakened as the temperature was shifted from 70°C to lower or higher temperatures.

[0076] Although it is expected that the components present in the viscous solution at low temperature and the solution at high temperature would be different, similar results were obtained. This suggests that the extraction conditions at 70°C allow for a balanced extraction of each Kurome component. Based on the simplicity of the preparation method and the results of the lipase activity inhibition evaluation, it was determined that extraction at 70°C for 3 hours is optimal. Furthermore, extraction at 50°C to 80°C for 1 to 3 hours also showed a higher inhibitory effect compared to other extraction temperatures, confirming that it is appropriate to manage extraction conditions within this range when preparing large quantities of Kurome water extract.

[0077] [Test Example 3: Examination of the daily dose of the water extract of Kurome by comparing its lipase activity inhibitory effect with that of orlistat] Using orlistat and a water extract of Kurome, a lipase activity inhibition test was carried out in the same manner as in Test Example 2. Orlistat is a component known to have a lipid absorption suppressing effect by inhibiting lipase.

[0078] The water extract of Kurome used was prepared at 70°C for 3 hours. Table 3 shows the comparative results of the lipase activity inhibition test (IC50) for both components.

[0079] [Table 3]

[0080] As shown in Table 3, when the IC50 values ​​were compared, orlistat had a value 268.3 times higher than that of the aqueous extract of Kurome.

[0081] Regarding the effective dose of orlistat, Table II in "J. Zhi et al., Retrospective population-based analysis of the dose-response (fecal fat excretion) relationship of orlistat in normal and obese volunteers. Clin Pharmacol Ther. 1994 Jul;56(1):82-5." shows that the 95% confidence interval for the ED50 is 30.2 to 166.0 mg / day.

[0082] Based on the effective dose of orlistat described in the above paper and the results in Table 3, the effective dose (ED50) of the water extract of Kurome was converted to 8 g / day to 45 g / day, as shown in Table 4. This range of values ​​is expected to have the same level of effect as the pharmaceutical drug orlistat, so if used as a food product, a daily intake of 500 mg or more can be expected to provide appropriate health effects.

[0083] [Table 4]

[0084] [Test Example 4: Examination of lipase activity depending on collection time] The Kurome algae collected from the coastal areas of Tottori Prefecture at the end of April 2020 were lightly washed with water and dried for one day in a dryer (manufacturer: ETTAS (AS ONE), model number: OFW-450B) at 37°C. After drying, 0.5 g was weighed and finely crushed in a food processor. 35 mL of distilled water was added to the crushed Kurome, and the mixture was left to stand in a thermostatic chamber at 70°C for three hours for extraction. After extraction, the extract was subjected to suction filtration using a water aspirator with a glass filter to remove seaweed residue from the extract. The extract was then subjected to suction filtration using 3 μm and 0.45 μm filters. The filtered extract was frozen in liquid nitrogen and then freeze-dried for three days. The activity value (IC50) of each test sample was then calculated using the same method as in Test Example 2.

[0085] [Table 5]

[0086] As shown in Table 5, when Kurome harvested at the end of April was used as the raw material, a significant lipase activity inhibitory effect was observed. Although the results are not shown, a lipase activity inhibitory effect was also confirmed when Kurome harvested up until March was used as the raw material, but when Kurome harvested at the end of April was used as the raw material, a greater effect was observed.

[0087] [Test Example 5: Examination of lipase activity depending on growth period] The algae of Kurome collected from the coastal areas of Tottori Prefecture, with a growth period of approximately 1 to 2 years, were lightly washed with water, then drained and finely pulverized in a food processor. 35 mL of distilled water was added to 5 g of the pulverized Kurome, and the mixture was left to stand in a thermostatic chamber at 70°C for 3 hours for extraction. After extraction, the extract was subjected to suction filtration using a glass filter and a water aspirator to remove seaweed residue from the extract. The extract was then suction filtered using 3 μm and 0.45 μm filters. The filtered extract was frozen in liquid nitrogen and then freeze-dried for 3 days. The activity value (IC50) of each test sample was then calculated using the same method as in Test Example 2.

[0088] [Table 6]

[0089] As shown in Table 6, when Kurome, which has a growth period of about 1 to 2 years, was used as the raw material, a higher lipase activity inhibitory effect was observed.

[0090] [Test Example 6: Examination of lipase activity by drying after collection] Kurome collected from the coastal areas of Tottori Prefecture was lightly washed with water and then sun-dried outdoors for one day. After drying, 0.5 g of dried Kurome was weighed and finely crushed in a food processor. 35 mL of distilled water was added to the crushed Kurome, and the mixture was left to stand in a thermostatic chamber at 70°C for three hours for extraction. After water extraction, the mixture was subjected to suction filtration using a glass filter and a water aspirator to remove seaweed residue from the extract. The extract was then subjected to suction filtration using 3 μm and 0.45 μm filters. The filtered extract was frozen in liquid nitrogen and then freeze-dried for three days. The activity value (IC50) of each test sample was then calculated using the same method as in Test Example 2.

[0091] [Table 7]

[0092] As shown in Table 7, when the kurome was dried before the extraction process and the dried kurome was used as the raw material, a higher lipase activity inhibitory effect was observed.

[0093] [Test Example 7: Comparison of lipase activity with ethanol extract] To prepare the water extract, Kurome algae collected from the coastal areas of Tottori Prefecture were lightly washed with water and dried for one day in a dryer (manufacturer: ETTAS (AS ONE), model number: OFW-450B) at 37°C. After drying, 0.5 g of dried Kurome was weighed and crushed in a food processor. 35 mL of distilled water was added to the crushed Kurome, and the mixture was left to stand in a thermostatic chamber at 70°C for three hours for extraction. After extraction, the extract was suction-filtered using a water aspirator with a glass filter to remove seaweed residue. The extract was then filtered sequentially through 3 μm and 0.45 μm filters. The filtered extract was frozen in liquid nitrogen and then freeze-dried for three days to prepare a freeze-dried powder. The activity value (IC50) of the test sample was then calculated using the same method as in Test Example 2.

[0094] To prepare the ethanol extract, Kurome algae collected from the coastal areas of Tottori Prefecture were lightly washed with water to remove moisture and weighed out approximately 5 g. They were then frozen at -30°C and dried for 3 days using a freeze dryer (manufacturer: EYELA, model number: FDU-2110; other freeze-drying methods are also applicable). After drying, 0.5 g of dried Kurome was weighed out and crushed in a food processor. 35 mL of ethanol was added to the crushed Kurome, and the mixture was left to stand in a thermostatic chamber at 70°C for 3 hours for extraction. Because the yield of the test sample obtained by freeze-drying after ethanol extraction was smaller than that obtained with water extraction, four sets of (0.5 g / 35 mL) were prepared. After extraction, the extract was suction-filtered using a water aspirator with a glass filter to remove seaweed residue. The total volume of the extract from all four sets was 120 mL. The extract was then concentrated and the organic solvent removed using a rotary evaporator. When the extract was concentrated 6-fold (120 mL → 20 mL), a total of 50-60 mL of distilled water was added in several portions, and the concentration and organic solvent removal were continued until the odor of ethanol was no longer noticeable. Finally, the extract was frozen in liquid nitrogen and lyophilized for 3 days to obtain 37.8 mg of lyophilized powder. The activity value (IC50) of the test sample was then calculated using the same method as in Test Example 2. Since the extraction yield with ethanol is significantly lower than with water, the IC50 was calculated based on the weight of dried kurome before extraction with water or ethanol.

[0095] [Table 8]

[0096] As shown in Table 8, when Kurome is used as a raw material, it was found that a water extract is preferable from the viewpoints of extraction yield and lipase activity inhibitory effect.

Claims

1. A food composition containing a water extract of Ecklonia kurome (scientific name: Ecklonia kurome), The Ecklonia kuroume is a heat-dried product obtained by heating at a temperature of 30 to 50°C for a heating time of 1 to 24 hours, and / or a sun-dried product obtained by sun-drying for at least 6 hours, the extraction temperature for obtaining the water extract is 70 to 80°C; The food composition, wherein the extraction time for obtaining the water extract is 2 to 4 hours.

2. The food composition according to claim 1, wherein the extracted part of the Ecklonia kurome is a leaf and / or a stem.

3. The food composition according to claim 1 or 2, wherein the growth period of the Ecklonia kurome is 1 to 6 years.

4. The food composition described in claim 1, wherein the food in which the food composition is used is a stew.

5. The following steps: (1) A method for extracting Ecklonia kurome (scientific name: Ecklonia kurome), which is a heat-dried product obtained by heating at a temperature of 30 to 50 ° C for 1 to 24 hours and / or a sun-dried product obtained by sun-drying for at least 6 hours, with hot water at 70 to 80 ° C for 2 to 4 hours. A method for producing a food composition containing a water extract of Ecklonia kurome.

6. The food in which the food composition is used is a simmered dish. A method for producing the food composition of claim 5.

7. A method for extracting a water extract of Ecklonia kurome (scientific name: Ecklonia kurome), comprising: The following steps: (1) A process of obtaining a dried product of Ecklonia kurome by heating and drying Ecklonia kurome (scientific name: Ecklonia kurome) at a heating temperature of 30 to 50 ° C. for a heating time of 1 to 24 hours, and / or by sun-drying Ecklonia kurome for a sun-drying time of at least 6 hours; (2) An extraction method comprising a step of extracting the dried product of the Ecklonia genus with hot water at 70 to 80°C for 2 to 4 hours.

8. The extraction method described in claim 7, wherein the water extraction is used for simmered dishes.

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