JP6847457B2 - High-pressure processed rice and food or pharmaceutical compositions containing the high-pressure processed rice - Google Patents

Description

The present invention relates to a new application of high-pressure processed rice in which the bran component is permeated and transferred from the bran to the endosperm by a high-pressure processing technique.

Conventionally, there have been known examples of attempts to suppress an increase in blood glucose and prevent or ameliorate diabetes by using materials and ingredients derived from rice. Specifically, for example, focusing on the sterol glycoside contained in germinated brown rice, a blood glucose level increase inhibitor (Patent Document 1) containing a sterol glycoside derived from germinated brown rice bran as an active ingredient, and soy protein It has been studied to use a fermented product obtained by fermenting rice bran treated with a protease as an antidiabetic composition (Patent Document 2).

Further, it has been attempted to provide cooked rice that can be expected to have an effect of suppressing postprandial blood glucose increase by immersing rice in a miso suspension, then subjecting it to a high-pressure treatment of 1000 atm or higher, and then cooking the rice (Patent Document). 3).
However, the techniques described in these documents either extract and ferment components derived from rice or make processed rice that cannot be used as white rice, and neither of them lacks versatility as a food material. It was a thing.

On the other hand, the present inventors have so far increased the polyphenol component by immersing the grain with the exodermis in water under pressure or the like, and osmotically transferred the grain from the exodermis to the inside, and enriched the polyphenol component in the edible portion inside. Succeeded in conversion (Patent Document 4). Further applying this, by pressurizing the brown rice in a state of being immersed in water, the bran component is permeated and transferred from the bran to the endosperm, and the bran component is enriched in the endosperm to produce the component-enriched brown rice. Further, the rice-polished component-enriched polished rice is provided (Patent Documents 5 and 6).

Japanese Unexamined Patent Publication No. 2011-57597 Japanese Unexamined Patent Publication No. 2013-32334 JP-A-2017-42089 Japanese Unexamined Patent Publication No. 2010-63454 Japanese Unexamined Patent Publication No. 2015-84658 JP-A-2017-217015

Handschin C et al. "The role of exercise and PGC1α in inflammation and chronic disease", Nature 454 (7203): 463-469, 2008. Zhang Y et al. “NFκB2 Gene as a Novel Candidate that Epigenetically Responds to Interval Walking Training.”, Int J Sports Med 36 (9): 769-75, 2015. Morikawa M et al. “The effects of interval walking training for 10 years on physical fitness in elderly people; comparison with the results in dropouts during the period.”, J Physical Fit Sports Med 6 (6): 532, 2017.

Therefore, an object of the present invention is to provide a food material having a function of regulating a blood glucose level while having versatility.

In the diligent research to solve the above-mentioned problems, the present inventors surprisingly found that the component-enriched brown rice provided by the present inventors and the component-enriched polished rice obtained by polishing the rice have a blood glucose level. As a result of further research, it was found that it has a regulatory function, further suppresses chronic inflammation, and that the component-rich paddy has the same components as the component-rich brown rice, and as a result, the present invention has been completed. ..

That is, the present invention relates to the following invention.
[1] A food or pharmaceutical composition containing high-pressure processed rice as a raw material for suppressing chronic inflammation and / or for treating, preventing or ameliorating lifestyle-related diseases.
The high-pressure processed rice allows the bran component to permeate and transfer from the bran to the endosperm by pressurizing the paddy or brown rice in a state of being immersed in at least 50% by weight of water with respect to the amount of the paddy or brown rice, and the rice is transferred to the endosperm. The composition, which is a component-rich paddy or component-rich brown rice obtained by enriching the bran component, or a component-rich polished rice obtained by milling the obtained component-rich paddy or component-rich brown rice.
[2] The composition according to the above [1], further comprising a step of heating paddy or brown rice soaked in water.
[3] The composition according to the above [1] or [2], which comprises rice flour obtained by milling high-pressure processed rice as a raw material.
[4] The composition according to any one of the above [1] to [3], wherein the bran component contains polyphenols, thiamine, niacin, free amino acids, γ-aminobutyric acid and phytic acid.
[5] The composition according to any one of the above [1] to [4], wherein the lifestyle-related disease is diabetes, hypertension or obesity.
[6] The composition according to any one of [1] to [5] above, for use in combination with exercise with a medium-intensity or high-intensity load.
[7] A food or pharmaceutical composition containing high-pressure processed rice as a raw material for suppressing chronic inflammation and enhancing the effect of suppressing an increase in blood glucose level due to exercise with a medium-intensity or high-intensity load.
The high-pressure processed rice allows the bran component to permeate and transfer from the bran to the endosperm by pressurizing the paddy or brown rice in a state of being immersed in at least 50% by weight of water with respect to the amount of the paddy or brown rice, and the rice is transferred to the endosperm. The composition, which is a component-rich paddy or component-rich brown rice obtained by enriching the bran component, or a component-rich polished rice obtained by milling the obtained component-rich paddy or component-rich brown rice.
[8] The composition according to the above [6] or [7], wherein the exercise with a medium-intensity or high-intensity load is interval walking training.

[9] By pressurizing the paddy or brown rice in a state of being immersed in at least 50% by weight of water with respect to the amount of the paddy or brown rice, the bran component is permeated and transferred from the bran to the germ milk, and the bran component is transferred to the germ milk. High-pressure processed rice, which is a component-rich paddy or component-rich brown rice obtained by enriching the rice, or a component-rich polished rice obtained by milling the obtained component-rich paddy or component-rich brown rice. The high-pressure processed rice for suppressing chronic inflammation and / or for treating, preventing or ameliorating lifestyle-related diseases.
[10] Cooked rice obtained by cooking the high-pressure processed rice according to the above [9], for suppressing chronic inflammation and / or for treating, preventing or ameliorating lifestyle-related diseases.
[11] High-pressure processed rice for suppressing chronic inflammation and enhancing the effect of suppressing increase in blood glucose level due to exercise with medium-intensity or high-intensity load, and rice or brown rice is added to the amount of the paddy or brown rice. By pressurizing while immersed in at least 50% by weight of water, the bran component is permeated and transferred from the bran to the germ milk, and the bran component is enriched in the germ milk. Alternatively, the high-pressure processed rice, which is a component-rich polished rice obtained by polishing the obtained component-rich paddy or component-rich brown rice.
[12] The high-pressure processed rice according to the above [11], wherein the exercise with a medium-intensity or high-intensity load is interval walking training.
[13] The high-pressure processed rice according to the above [11] or [12] is cooked to suppress chronic inflammation and enhance the effect of suppressing the increase in blood glucose level by exercising with a medium-intensity or high-intensity load. Rice.

Further, the present invention relates to the following invention as one aspect.
[A] By pressurizing the brown rice in a state of being immersed in at least 50% by weight of water with respect to the amount of the brown rice, the bran component is permeated and transferred from the bran to the endosperm, and the bran component is enriched in the endosperm. High-pressure processed rice obtained by milling the obtained component-enriched brown rice, which is used to prevent or improve lifestyle-related diseases.
[B] The high-pressure processed rice according to the above [A], wherein the bran component contains polyphenols, thiamine, niacin, free amino acids, γ-aminobutyric acid and phytic acid.
[C] The high-pressure processed rice according to the above [A] or [B], wherein the lifestyle-related disease is diabetes, hypertension or obesity.
[D] Cooked rice obtained by cooking the high-pressure processed rice according to any one of the above [A] to [C].
[E] The cooked rice according to [D] above, which is contained in a storage container.
[F] The cooked rice according to the above [D] or [E] for use in combination with the interval walking training.

According to the high-pressure processed rice according to the present invention, the effect of treating, preventing or improving lifestyle-related diseases can be obtained. In particular, the improvement effect of lifestyle-related diseases can be obtained for the subjects whose improvement effect of lifestyle-related diseases has reached a plateau even after the exercise prescription is implemented. By continuously ingesting the high-pressure processed rice according to the present invention, the increase in blood glucose after meals is suppressed among the improvement of lifestyle-related diseases, and the high-pressure processed rice is particularly excellent in improving the blood glucose regulation function.

Further, the high-pressure processed rice according to the present invention can enhance the methylation of the NFκB2 gene, which is an inflammation-promoting gene, and suppress chronic inflammation. Chronic inflammation is associated with a variety of diseases, for example, the effects on adipocytes on insulin resistance and type II diabetes, the effects on immune cells on arteriosclerosis, and the effects on brain cells on dementia. It is known to be associated with cancer through an increase in systemic cytokines (Non-Patent Document 1). The high-pressure processed rice according to the present invention can be expected to have an improving effect not only on improving lifestyle-related diseases but also on other diseases related to chronic inflammation.

The effect of improving lifestyle-related diseases produced by the high-pressure processed rice according to the present invention is further excellent when it is performed in parallel with medium-intensity or high-intensity load exercise, particularly interval fast walking training which is a kind of slow and fast exercise. .. Interval walking training for 5 months improves physical strength (muscle strength), improves symptoms of hypertension, hyperglycemia, and obesity, methylates the NFκB2 gene, which is an pro-inflammatory gene, and suppresses the inflammatory reaction in the body. (Non-Patent Document 2), the problem was that these improvement effects peaked after about 6 months (Non-Patent Document 3), but by ingesting the hypertensive processed rice according to the present invention, the interval was increased. The improvement effect of fast walking training can be further promoted.

Brown rice and germinated brown rice may not be easily ingested continuously due to difficulty in preparing cooked rice, deterioration of taste and texture, and poor digestibility. White rice is effective in treating, preventing or ameliorating lifestyle-related diseases because it is easy to ingest as good-tasting white rice by cooking rice without causing these problems.

It is a graph which shows the rice milling yield for each amount of water of the component-enriched brown rice which concerns on this invention. It is a graph which shows the thiamine content of the component-enriched polished rice and the control polished rice which concerns on this invention. It is a graph which shows the content of niacin of the component enriched polished rice and the control polished rice which concerns on this invention. It is a figure which shows the outline of the protocol of the continuous blood glucose measurement / self-blood glucose measurement. It is a graph which shows the measurement result of the blood glucose control function (SMBG). It is a graph which shows the measurement result of the blood glucose control function (SMBG). It is a graph which shows a typical example of continuous blood glucose measurement. It is a graph which shows the measurement result of the blood glucose control function (continuous blood glucose measurement). It is a graph which shows the measurement result of the blood glucose control function (continuous blood glucose measurement). It is a graph which shows the methylation rate of the NFκB2 gene measured by the pyrosequencing method. It is a graph which shows the content of (a) total polyphenol amount and (b) GABA amount of the component-enriched polished rice which was polished from the component-enriched paddy according to the present invention.

The high-pressure processed rice according to the present invention includes component-rich paddy, component-rich brown rice, and component-rich polished rice milled from component-rich paddy or component-rich brown rice.
Hereinafter, the description will be focused on the component-rich brown rice before polishing of the component-rich polished rice, but the same applies to the component-rich paddy.

The component-enriched brown rice according to the present invention contains any bran component such as polyphenols and vitamins in a higher concentration than that of ordinary rice, and in addition, it is a cereal whose component is enriched by immersion or the like. In comparison, the rate of grain cracking is low and the rice milling yield is improved. In addition, the texture when cooked rice is improved as compared with the conventional component-rich brown rice, which improves the texture when cooked rice.

In the present invention, it is possible to improve the rice polishing yield of the produced component-rich brown rice by immersing it in a predetermined amount of water in the processing process. In the case of brown rice, the amount of water is preferably 30% by weight or more, which is the water absorption amount of general brown rice, and more preferably 50% by weight or more. In the case of paddy, it is desirable that it is 50% by weight or more.

In the present invention, a desired component can be added to the water used for immersion. As a result, the desired component can be transferred to the produced component-enriched brown rice and enriched. Here, the term "desired ingredient" is rich by adding ingredients originally contained in the seed coat (for example, vitamin B ₁ , vitamin B ₃ , γ-oryzanol, etc.) and ingredients not originally contained in the seed coat and added at the time of processing. It is used in the sense that it includes any of the components to be converted, for example, pigments such as cochineal and anthocyanin. Therefore, in the production method of the present invention, it is possible to produce component-enriched brown rice enriched not only with the components contained in the seed coat but also with components appropriately added at the stage of processing.

In the present invention, in the processing process, it is desirable that the immersion is performed in a state of being sealed in a closed container. As a result, it is possible to accurately control the amount of water used for immersion, and it is possible to uniformly apply hydrostatic pressure to the entire brown rice during processing.

In the present invention, the starch damage rate of the component-enriched brown rice can be suppressed to 0 to 15% by pressurizing at a predetermined pressure in the processing process. As a result, gelatinization and outflow of starch when rice is cooked can be suppressed, and the texture can be improved. At the same time, it becomes possible to improve the rice polishing yield at the time of rice polishing. The pressure at this time is preferably 0.2 MPa or more, and more preferably 100 MPa or more.

In the present invention, it is desirable to pressurize for a predetermined time in the processing process. This makes it possible to improve the rice milling yield and at the same time enrich more components. The length of this time is preferably 3 hours or more, and is preferably about 12 hours in consideration of work efficiency and the like.

In the present invention, it is desirable to heat at a predetermined temperature in the processing process. This makes it possible to increase the amount of ingredients enriched in the produced ingredient-enriched brown rice. The temperature at the time of heating is preferably 20 ° C. or higher, and more preferably 40 ° C. or higher in order to obtain a desired effect. The upper limit of the temperature generally needs to be 65 ° C. or lower at which brown rice starch is gelatinized, and more preferably 60 ° C. or lower. The heating is performed at the same time as the immersion or sequentially, and when the heating is performed at the time of immersion, it is necessary to adjust the water temperature so that the above temperature is heated to the brown rice to be processed.

In the present invention, examples of the bran component having an improved concentration include polyphenols. The degree of improvement varies depending on the conditions such as pressure and temperature at the time of treatment, and is usually about 2 to 4 times as the total amount of polyphenols, but it is improved up to about 10 times depending on the components and conditions. For example, ferulic acid improves from 5 to 6 times as much as untreated, and p-coumaric acid improves up to 10 times as much as untreated. Further, γ-aminobutyric acid is a component that is not detected in untreated polished rice and is a component that is quantified for the first time in the process of producing the component-enriched brown rice according to the present invention. Further, in the component-enriched brown rice according to the present invention, components such as vitamins other than the components shown above may be enriched, and these components include not only the components contained in the seed coat but also processed components. Ingredients appropriately added at the stage of treatment are also included. That is, in the component-enriched brown rice according to the present invention, by adding a desired component to the water soaked during processing, it is possible to permeate and transfer the component not derived from the seed coat to the endosperm portion.

In the present invention, the starch on the surface and inside of the component-enriched brown rice has rounded corners or a substantially spherical or substantially oblate spherical shape when observed with an electron microscope. Therefore, the component-enriched brown rice according to the present invention has a good texture when put in the mouth, and also has a good texture and texture when milled and used as rice flour.

The rice used as a raw material for the high-pressure processed rice (component-rich paddy, component-rich brown rice, and component-rich polished rice) of the present invention is not particularly limited as long as it is rice used for food in Japan and abroad. Both are applicable. The high-pressure processed rice produced according to the present invention can be suitably used as edible rice. Further, by milling the component-enriched polished rice produced according to the present invention, it can be suitably used as component-enriched rice flour. Furthermore, the ingredient-rich rice flour produced according to the present invention can be suitably used as a processed food enriched in ingredients for its use.

The high-pressure processed rice of the present invention can be used as a raw material for food or pharmaceutical compositions for treating, preventing or ameliorating lifestyle-related diseases. Further, the high-pressure processed rice of the present invention can be ingested as a food material for treating, preventing or ameliorating lifestyle-related diseases, particularly as a staple food.
Here, lifestyle-related diseases are a general term for diseases in which lifestyle-related diseases are considered to be deeply involved in the cause of onset, and include diabetes, hypertension, obesity, and the like. The high-pressure processed rice of the present invention is particularly excellent in blood glucose regulation function, and particularly excellent in treatment, prevention or improvement of diabetes and obesity.

The high-pressure processed rice of the present invention can be used as a raw material for food or pharmaceutical compositions for suppressing chronic inflammation. Further, the high-pressure processed rice of the present invention can be ingested as a food material for suppressing chronic inflammation, particularly as a staple food.

Further, the high-pressure processed rice of the present invention can be used to suppress chronic inflammation and enhance the effect of suppressing an increase in blood glucose level due to exercise with a medium-intensity or high-intensity load.
Here, medium-intensity or high-intensity load exercise is a slightly hard exercise of 70% or more of the maximum physical strength, and includes exercise that can be expected to suppress an increase in blood glucose level. For example, fast walking, jogging, and swimming. , Aerobics, etc., may include various exercises incorporated into exercise therapy such as weight training and underwater walking. The medium-intensity or high-intensity load exercise in which the high-intensity processed rice of the present invention is used in combination includes the above-mentioned various exercises as well as slow-moving exercises such as slow-moving walking in which slow walking and fast walking are alternately repeated, and particularly interval fast walking. It is preferable to use it in combination with training.

Since the high-pressure processed rice of the present invention can suppress chronic inflammation, it can be expected to have an improving effect on, for example, insulin resistance and type II diabetes, arteriosclerosis, dementia, and cancer.

The high-pressure processed rice of the present invention can be commercialized in the same manner as general polished rice. For example, a product in which polished rice is packed in a bag or a product in which polished rice is cooked can be used as cooked rice. In particular, when cooked rice is used, it may be stored in a storage container such as a retort pack.

Further, the high-pressure processed rice of the present invention can also be used as a food material for processed foods, functional foods and the like, and can be used in a mode in which general polished rice is used.
It can also be used for feed.
Hereinafter, the present invention will be described in more detail with reference to Examples, but the scope of the present invention is not limited to the description of these Examples.

[Experimental Example 1 Production of component-rich brown rice and component-rich polished rice]
As the raw material rice, Koshihikari brown rice produced in 2015 or 2016, which was harvested in the field of the Faculty of Agriculture, Shinshu University, was used. The brown rice was placed in a polyethylene bag, sealed, and stored in a refrigerator until it was used in the experiment. As the pressurizing device, a high-pressure processing device "Marugoto Extract (registered trademark)" manufactured by Toyo Koatsu Co., Ltd. was used. For pressure retention and temperature adjustment during the pressurization process, the control device of the high pressure process device was used uncorrected. The treated brown rice was dried using a blower dryer (VTRL-1000-2T manufactured by Isuzu Seisakusho).

3 kg of brown rice and a predetermined amount of distilled water were placed in a polyethylene bag, sealed while keeping the pressure reduced so that no air remained in the bag, and sealed using a sealer. Immediately after that, the mixture was placed in a high-pressure treatment apparatus set at 55 ° C., and the treatment was carried out under 100 MPa for 6 hours while maintaining the temperature. The treated brown rice was used as a component-rich brown rice sample, and the dried brown rice was used as a sample of the component-rich polished rice (high-pressure processed rice) in this example.

[Experimental example 2 Production of control rice]
The same Koshihikari brown rice as in Experimental Example 1 was used as the control brown rice. Further, this was milled to produce untreated polished rice, which was used as a sample of control polished rice.

(Measurement of rice milling yield)
For the component-enriched brown rice produced in the same manner as in Experimental Example 1, the change in rice polishing yield due to the amount of water immersed during processing was measured. The processed brown rice was dried and then milled with a household rice mill (RSKM5B, manufactured by Satake Corporation). FIG. 1 shows a graph showing the relationship between the amount of added water, the water absorption rate of brown rice, and the rice polishing yield. From this result, it was confirmed that the rice polishing yield improved as the amount of added water increased, and when the amount of added water was 50% by weight or more, the rice polishing yield exceeded 80%.

(Measurement of total polyphenol amount)
The total amount of soluble polyphenols and the amount of phenolic acid in the component-enriched polished rice according to the present invention were quantified. The total amount of polyphenols in the rice sample was measured by the partially modified Folin-Ciocalteu method with reference to the method of Chandrika et al. Since the main component of polyphenols contained in rice is ferulic acid, the total amount of polyphenols is expressed as ferulic acid equivalent.

50% acetone water was added to 100 mg of ferulic acid, and the volume was adjusted to 100 ml to prepare a 1 mg / ml ferulic acid standard solution. Pure water was added to this standard solution and diluted appropriately to prepare a ferulic acid standard solution having a plurality of concentrations. After adding pure water to 0.5 ml of each ferulic acid standard solution, 1.0 ml of folin-thiocalto-phenol reagent, 1.0 ml of 20% sodium carbonate aqueous solution (w / v), and 4.5 ml of pure water are added and reacted. It was. Then, it was centrifuged (5,000 × g, 5 minutes), and the absorbance of the obtained supernatant at 725 nm was measured using a spectrophotometer (UV-1800 UV / VIS Spectrophotometer, manufactured by Shimadzu Corporation), and the absorbance was measured. A calibration curve was prepared from the value of and the ferric acid concentration.

For the component-enriched polished rice and the control polished rice, the total amount of polyphenols was quantified from the absorbance by the same method as described above. The measurement was performed twice for each treated sample solution, and the measured value of each sample solution was substituted into a calibration curve prepared using ferulic acid as a standard substance to calculate the total amount of soluble polyphenols. In the experiment, the total amount of polyphenols was expressed as ferulic acid equivalent (FAE mg / 100 g of polished rice) per 100 g of polished rice, brown rice and rice bran.

Table 1 is contained in 100 g of component-enriched polished rice and control-polished rice obtained by polishing the component-rich brown rice and control brown rice, respectively, and the component-enriched brown rice and control brown rice, respectively, for each temperature heated during processing. It is a table showing the ferric acid equivalent. In the table, the item labeled "Ingredient-enriched brown rice" shows the respective values by changing the applied pressure and temperature. From the table, it was found that the rice milling yield and the total amount of polyphenols improved as the heating temperature was increased. In particular, the component-enriched polished rice treated at 55 ° C. and 100 MPa contains 86.0 mg / 100 g of total polyphenols, which is about three times the amount of 31.0 mg / 100 g of control rice. Was allowed to do. Further, in the production of the component-enriched brown rice according to the present invention, it was found that the higher the applied pressure and temperature, the higher the amount of polyphenols, and at the same time, the higher the rice milling yield.

(Measurement of thiamine)
As a component enriched in the component-enriched polished rice according to the present invention, thiamine was quantified. The measurement was performed using the HPLC method and quantified as thiamine hydrochloride. FIG. 2 is a graph showing the amount of thiamine contained in 100 g of each of component-enriched polished rice and control-polished rice. In the graph, the untreated data indicates the control rice, and the water / temperature / pressure data indicates the component-rich polished rice. From this result, it was confirmed that the component-enriched polished rice contained 0.22 mg / 100 g, which was about 2.4 times the amount of thiamine as compared with 0.09 mg / 100 g of the control rice.

(Measurement of niacin)
Ingredient-enriched niacin was quantified as an ingredient enriched in brown rice. The measurement was performed using a microbial quantification method using the Lactobacillus plantarum ATCC8014 strain. At this time, the amount equivalent to nicotinic acid and tryptophan are not taken into consideration. FIG. 3 is a graph showing the amount of niacin contained in 100 g of each of component-enriched polished rice and control-polished rice. In the graph, the untreated data indicates the controlled polished rice, and the water / temperature / pressure data indicates the component-enriched polished rice. From this result, it was confirmed that the component-enriched polished rice contained 4.32 mg / 100 g, which was about 2.4 times the amount of niacin as compared with 1.78 mg / 100 g of the control rice.

(Measurement of γ-aminobutyric acid)
Ingredient-enriched γ-aminobutyric acid was quantified as an ingredient enriched in brown rice. The measurement was performed using an automatic amino acid analysis method. As a result, in the control-polished rice, the content was below the detection limit, so that it could not be quantified. In contrast, in the component-enriched polished rice, 16 mg / 100 g was detected, and in the component-enriched polished rice, it was higher than the control-polished rice. Was also found to contain a large amount of γ-aminobutyric acid.

(Measurement of phytic acid)
Ingredient-enriched Phytic acid was quantified as an ingredient enriched in brown rice. The measurement was performed using the vanadomolybdate absorptiometry and quantified as mesoinosit hexaphosphoric acid. As a result, it was 155 mg / 100 g in the controlled polished rice, whereas 183 mg / 100 g was detected in the component-rich polished rice, and the component-rich polished rice contained more phytic acid than the controlled polished rice. Was recognized.

(Analysis of physical properties of rice flour sample)
In order to evaluate the physical properties of the component-rich brown rice and the component-rich rice flour, the average particle size of the rice flour and the starch damage rate were measured. A laser diffraction / scattering type particle size analyzer (manufactured by MT3000LOW-DRY Nikkiso Co., Ltd.) was used to measure the particle size, and the average particle size was obtained from the particle size distribution measurement values by the dry method. The particle size distribution was measured three times for each sample, and the average value (μm) was calculated. The STARC DAMAGE KIT (manufactured by K-SDAM Megazyme) was used to measure the starch damage rate. The results are shown in Table 2.

Table 2 shows the results of measuring the average particle size and starch damage rate of the component-enriched rice flour and the control rice flour. From the table, it was found that the average particle size and the starch damage rate of the component-enriched rice flour were both lower than the values of the control rice flour. This is because there is a process of pressurizing the rice during the processing to produce the ingredient-rich brown rice, which increases the density of the rice. The high density of rice and the low starch damage rate contribute to suppressing gelatinization and elution of starch during rice cooking and improving the taste.

[Experimental example 3 Treatment, prevention or improvement effect of lifestyle-related diseases by ingesting high-pressure processed rice]
The effect of treating, preventing or improving lifestyle-related diseases of the component-enriched polished rice (high-pressure processed rice) produced in the same manner as in Experimental Example 1 was verified.
<Method>
Despite continuing interval walking (IWT) training for more than 6 months, blood glucose and blood pressure remain high, that is, fasting blood glucose> 110 mg / dl or HbA1c> 6.2%, and The subjects were 30 subjects (men and women under 80 years old) having SBP> 135 or DBP> 85 mmHg. Subjects were randomly assigned to a high-pressure processed rice group (n = 15) and a normal rice group (white rice group; n = 15).

In addition, interval fast walking (IWT) alternates between fast walking (quick walking) that walks "quickly" so that you can breathe, and slow walking (slow walking) that walks "slowly" so that you can adjust your breathing and refresh. A training method that is repeated for several minutes (for example, three minutes each) (NPO Research Center for Mature Physical Education; URL: http://www.jtrc.or.jp/interval/).
The subjects performed the test four times or more a week (one trot time of 15 minutes or more).

Both groups underwent IWT for an additional 4 months (December 2016-April 2017) (IWT + test rice intake period). During that time, the high-pressure processed rice group ingested 175 g (0.5 go) of high-pressure processed rice retort-packed for morning and evening meals, and the normal rice group retort-packed normal rice for morning and evening meals. Was ingested at 175 g (0.5 go) per meal.
Before and after the intervention, continuous measurement of blood glucose level (enzyme electrode) was performed for 6 days, and on the 5th day, all subjects were allowed to eat the same diet (controlled diet). The following measurement items were also measured.

Measurement items ・ Physical fitness measurement:
Height, weight, BMI, body fat percentage, abdominal circumference, extension muscle strength, flexion muscle strength, maximum exercise amount,
·Blood test:
Red blood cells, white blood cells, hematocrit, hemoglobin, platelet count, albumin, total cholesterol, TG, LDL-C, HDL-C, uric acid, high-sensitivity CRP
・ Blood sugar regulation function:
Blood test (fasting blood glucose, HbA1c, glycoalbumin, fasting insulin concentration), CGM (continuous blood glucose measurement) 6 days, SMBG (self-blood glucose measurement) 6 days ・ Circulation regulation function:
Maximum blood pressure (SBP), minimum blood pressure (DBP), PWV (pulse wave velocity), ABI (ankle-brachial blood pressure ratio), resting heart rate

(Protocol for continuous blood glucose measurement / self-blood glucose measurement)
For continuous blood glucose measurement, a sensor was placed in the abdomen and the glucose concentration was measured at 5-minute intervals. In addition, self-blood glucose measurement was performed four times a day to calibrate the glucose concentration measured by the sensor. The outline of the protocol is shown in FIG.
(Method of measuring circulatory regulation function)
He lay on his back, attached a sphygmomanometer cuff, electrocardiogram electrodes, and a heart sound microphone, and measured.

Below, each measurement result is shown, and the measurement result before the IWT + test rice intake period is shown as "Pre", and the measurement result after that is shown as "Post".
The results of the physical fitness test are shown in Table 3.

The results of the blood test are shown in Table 4.

The results of the blood glucose regulation function are shown in Table 5.

The results of the circulatory regulation function are shown in Table 6.

The measurement results of continuous blood glucose measurement and self-blood glucose measurement are shown in FIGS. 5 to 9.
The 6-day pre-breakfast blood glucose level decreased after the intervention only in the high-pressure processed rice group (P = 0.04) (FIGS. 5 and 6). In addition, the increase in blood glucose level 3 hours after the start of breakfast on the 5th day also decreased after the intervention only in the same group (P = 0.02). Although all subjects ate the same diet before and after the intervention, the increase in postprandial blood glucose (BG) was suppressed only in the post-intervention high-pressure processed rice group (Fig. 8). J-index was significantly reduced only in the high-pressure processed rice group after the intervention (Fig. 9).

From the results, it was shown that ingestion of the high-pressure processed rice according to the present invention improves the blood glucose regulation ability in patients with lifestyle-related diseases. In particular, it was clarified that a higher effect can be obtained by continuously performing the interval walking (IWT) training in parallel.

[Experimental example 4 Methylation of NFκB2 gene by ingestion of high-pressure processed rice]
We investigated the effect of NFκB2 gene methylation on ingestion of high-pressure processed rice in parallel with interval fast walking training.
DNA was extracted from the blood sample obtained in the same manner as in Experimental Example 3 using PLC DNA Isol. Kit Large Volume (Roche Diagnostics Co., Ltd., Tokyo), and by pyrosequence (PyroMark Q24ID, QIAGEN, Germany). The methylation rate of the NFκB2 gene was measured before and after the intervention. PCR and sequence primers were prepared by PyroMark Assay Design 2.0 software (QIAGEN, Germany) and all experimental procedures were performed according to the recommended protocol. The promoter region of the NFκB2 gene (-1281 to -1018 upstream of the transcription start site) was amplified by PCR.
The primers used are shown in Table 7.

In mammals, DNA methylation occurs preferentially in cytosine present on CpG islands. Therefore, the target region of NFκB2 is
5'- AAAGGGCGCGAGGCGTGACGCACGGAAACGTCA --3'(SEQ ID NO: 4)
(-1238 to -1206 upstream of the transcription start site)
And said.

Genomic DNA was bisulfite-treated using the EpiTect Buisulfite Kit (QIAGEN, Germany). The DNA after the bisulfite treatment was purified, and the DNA concentration was adjusted to 10 ng / μl using Nano Drop. The bisulfite-treated DNA was PCR-amplified using a PyroMark PCR Master Mix kit (QIAGEN, Germany) with a primer having a biotinylated 5'end. The biotinylated PCR product was immobilized on streptavidin beads (GE Healthcare, Sweden) and the DNA strands were separated using the Denaturation Solution (QIAGEN, Germany). After cleaning it, it was neutralized by PyroMark Q24 Vacuum Workstation and sequence primers were annealed to the immobilized strands.

From the waveform (pyrogram) obtained by the pyrosequence, using the PyroMark Q24 software of the PyroMark Q24 system (QIAGEN, Germany), the ratio of methylated cytosine and unmethylated cytosine in the target region from the peak (height) of the waveform. The methylation rate of NFκB2 was calculated by determining. From the Report tab, "CpG analysis report" was determined and the second decimal place was used for analysis as significant figures. In the present invention, 6 sites (sites 1 to 6) of methylation mutations (mutations from unmethylated cytosine to methylated cytosine) in the promoter region of the NFκB2 gene were analyzed. In addition, these 6 methylation mutation sites are sites in which methylation was enhanced by interval walking in the previous study (Non-Patent Document 2). At this time, the samples before and after training of the same subject were PCR-sequenced at a time to minimize the risk that the error in the methylation rate caused by the difference in measurement conditions would affect the amount of change before and after the intervention. The analysis was performed by averaging the methylation rates of sites 1-6.

In FIG. 10, the mean values of the methylation rates of NFκB2 gene sites 1 to 6 measured by the pyrosequencing method for the DNA extracted from the blood samples collected before and after the intervention were shown in the normal rice group and the high-pressure processed rice group, respectively. It is shown by the average value and standard error of 15 people. In FIG. 10, A shows the methylation rate before the intervention (white) and after the intervention (blackened), and B shows the amount of change due to the intervention. In the measurement, there was no significant difference in the methylation rate before and after the intervention in both groups (P> 0.1). However, when the average value of the amount of change before and after the intervention at each site was compared between the groups, the methylation of the NFκB2 gene was enhanced in the high-pressure processed rice group as compared with the normal rice group (P = 0.045).

[Experimental Example 5 Production of component-rich paddy]
As the raw material rice, Koshihikari paddy from 2016 or 2017, which was harvested in the field of the Faculty of Agriculture, Shinshu University, was used.
3 kg of paddy and a predetermined amount of distilled water were placed in a polyethylene bag, sealed while keeping the pressure reduced so that no air remained in the bag, and sealed using a sealer. Immediately after that, it is placed in a high-pressure processing device set to a predetermined temperature (57 ° C, 60 ° C or 62 ° C), and while maintaining the temperature, under a predetermined pressure (100 MPa to 150 MPa) for a predetermined time (2 hours to 8 hours) processing was performed. The treated paddy was used as a component-enriched paddy sample.

[Experimental Example 6 Appearance of component-rich paddy]
(A) Appearance of component-rich paddy (1)
For the component-enriched paddy (57 ° C., 120 MPa, 2, 4 or 6 hours, water addition amount 70%) and untreated paddy produced in the same manner as in Experimental Example 5, 1000 grains were collected, and the grains were sized and split. And crushed grains were counted. The results are shown in Table 8. In the table, "Other" indicates semi-powdered granules and the like.

(B) Appearance of component-rich paddy (2)
Component-rich paddy (57 ° C or 60 ° C, 120 MPa, 4 hours, water addition amount 40% to 70%) and component-rich brown rice (57 ° C, 120 MPa, 4 hours, water addition amount) produced in the same manner as in Experimental Example 5. For 56%) and untreated paddy, 1000 grains were collected respectively, and sized grains, split grains and crushed grains were counted. The results are shown in Table 9. In the table, "Other" indicates semi-powdered granules and the like.

As shown in Tables 8 and 9, it is shown that the component-rich paddy has an increased number of sized grains and has excellent appearance quality for use as polished rice as compared with untreated paddy and component-rich brown rice. It was a thing.

[Experimental Example 7 Appearance of High-Pressure Polished Rice Polished from High-Pressure Polished Rice]
Ingredient-enriched paddy (57 ° C., 120 MPa, 6 hours, water addition amount 70%), ingredient-enriched brown rice (57 ° C., 120 MPa, 6 hours, water addition amount 56%) and untreated, which were produced in the same manner as in Experimental Example 5. Rice was milled for each paddy, 1000 grains were collected for each, and sizing, splitting and crushing were counted. The results are shown in Table 10. In the table, "Other" indicates semi-powdered granules and the like.

As shown in Table 10, the component-rich paddy has an increased number of sized grains as compared with untreated paddy and component-rich brown rice, and is shown to have excellent appearance quality for use as polished rice. It was.

[Experimental Example 8 Functional component of high-pressure processed paddy]
High-pressure processed polished rice (57 ° C, 120 MPa, 4 hours, moisture addition 40% to 70%) and component-rich brown rice (57 ° C, 100 MPa, 6 hours) produced from the component-rich paddy produced in the same manner as in Experimental Example 5. , Water added 56%), untreated brown rice and untreated white rice, respectively, the total amount of polyphenol and the amount of GABA were measured. The results are shown in FIG.
The total amount of polyphenols and the amount of GABA were measured by the same method as in Experimental Example 2.

As shown in FIG. 11, the total amount of polyphenols in the high-pressure processed polished rice milled from the component-rich paddy is about 70% of that of the component-rich brown rice, but it is about 1.5 times higher than that of the untreated white rice. The amount of GABA was increased by about 1.1 times as compared with the component-enriched brown rice and more than 5 times as compared with the untreated white rice.

From the results of Experimental Example 8, the component-rich paddy contains the same amount of components as the component-rich brown rice and the component-rich polished rice, and similarly for treating, preventing or ameliorating lifestyle-related diseases, and / Or, it can be ingested as a food material for suppressing chronic inflammation.

The high-pressure processed rice of the present invention can be easily and continuously used as a food material for treating, preventing or ameliorating lifestyle-related diseases and / or suppressing chronic inflammation, and as a staple food, particularly like general polished rice. Can be ingested.

Claims (7)

A food or pharmaceutical composition containing high-pressure processed rice as a raw material and for enhancing the effect of suppressing an increase in blood glucose level by interval fast walking training.
The high-pressure processed rice allows the bran component to permeate and transfer from the bran to the endosperm by pressurizing the paddy or brown rice in a state of being immersed in at least 50% by weight of water with respect to the amount of the paddy or brown rice, and the rice is transferred to the endosperm. The composition, which is a component-rich paddy or component-rich brown rice obtained by enriching the bran component, or a component-rich polished rice obtained by milling the obtained component-rich paddy or component-rich brown rice. The composition according to claim 1, further comprising a step of heating paddy or brown rice soaked in water. The composition according to claim 1 or 2, which comprises rice flour obtained by milling high-pressure processed rice as a raw material. The composition according to any one of claims 1 to 3, wherein the bran component comprises polyphenols, thiamine, niacin, free amino acids, γ-aminobutyric acid and phytic acid. The composition according to any one of claims 1 to 4, for use in combination with interval walking training. By pressurizing the paddy or brown rice in a state of being immersed in at least 50% by weight of water with respect to the amount of the paddy or brown rice, the bran component is permeated and transferred from the bran to the germ milk, and the bran component is enriched in the germ milk. High-pressure processed rice, which is the obtained component-rich paddy or component-rich brown rice, or the component-rich polished rice obtained by milling the obtained component-rich paddy or component-rich brown rice, and is used for interval fast walking training. The high-pressure processed rice for enhancing the effect of suppressing the increase in blood glucose level. Cooked rice, which is obtained by cooking the high-pressure processed rice according to claim 6 , for enhancing the effect of suppressing an increase in blood glucose level by interval fast walking training.

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