Drug – bio-affecting and body treating compositions – Antigen – epitope – or other immunospecific immunoeffector – Conjugate or complex
Patent
1999-06-10
2000-11-14
Page, Thurman K.
Drug, bio-affecting and body treating compositions
Antigen, epitope, or other immunospecific immunoeffector
Conjugate or complex
424439, 424489, A01N 6500, A61K 4700, A61K 914
Patent
active
061466387
DESCRIPTION:
BRIEF SUMMARY
TECHNICAL FIELD
The present invention relates to a fermented garlic composition, a process for producing the same, and a food and a drug containing the same.
BACKGROUND ART
Since ancient times, garlic has been consumed as a seasoning or spice. In recent years, garlic has been found to contain a variety of physiologically active components, and therefore, garlic is widely used as a health food and a drug.
However, garlic contains an odor precursor which is easily converted to an odorous component such as allicin or diallyl disulfide, to thereby impart an unfavorable taste which many people dislike. Therefore, there have been developed methods for producing odorless garlic through heat treatment, as disclosed in, e.g., Japanese Patent Application Laid-Open (kokai) Nos. 59-216565 and 4-12604. However, there still remain problems, such as generation of a garlic odor after eating.
Meanwhile, standardizing a method for processing garlic is important in view that the components or physiological activity of garlic depends on differences in processing conditions (Emiko MOTIZUKI: FOODS & FOOD INGREDIENTS JOURNAL OF JAPAN 164, 36-45, 1995).
Apart from garlic, there has conventionally been employed a method of fermentation making use of Aspergillus and/or Monascus for producing miso, soy sauce, sake, etc. The safety of Aspergillus and that of Monascus have already been substantiated on the basis of long-term dietary experience, and a variety of physiological effects provided by Aspergillus and/or Monascus are reported (e.g., anti-oxidation activity (Naohiko YAMAGUCHI: Nihon Shokuhin Kogyo Gakkaishi 26, 71-75, 1979) and inhibitory activity against angiotensin I converting enzyme (Takeyori TERANAKA, et al.: Nihon Nogeikagakukaishi 69, 1163-1169, 1995) provided by Aspergillus; or activity for reduction of cholesterol, antihypertension, etc. provided by Monascus).
Thus, the present inventors considered that a composition having no garlic odor and being useful as a drug or a food could be produced by fermenting garlic by use of Aspergillus and/or Monascus. According to the investigation thereon, garlic could not be fermented by use of Aspergillus and/or Monascus, since garlic per se exhibits antibacterial activity. Although Japanese Patent Application Laid-Open (kokai) No. 48-52995 discloses a process whereby a small amount of garlic is added during a production step of wine, and Japanese Patent Application Laid-Open (kokai) No. 53-26361 discloses a process whereby fermentation is induced by addition of a large amount of sugar to a small amount of garlic, no process of fermentation employing garlic as a predominant source has been reported.
Accordingly, an object of the present invention is to provide a composition useful as a drug or food and produced by fermenting garlic by use of Aspergillus and/or Monascus to thereby remove a characteristic garlic odor.
DISCLOSURE OF THE INVENTION
In view of the foregoing, the present inventors have conducted earnest studies and have found that enzymatic deactivation of garlic performed in advance enables fermentation thereof by use of Aspergillus and/or Monascus without addition of a nutrient such as glucose or starch. Moreover, the present inventors have also found that the obtained fermented composition has no garlic odor and has anti-oxidative activity about 100 times that of intact garlic, as well as actions such as anti-diabetes activity, activity for protection from liver disease, anti-cancer activity, immunity-enhancing activity, and cholesterol-reducing activity, to thereby be useful for treatment and prevention of diabetes, hepatic diseases, cancer, immunopathy, hyperlipemia, and the like. The present invention has been accomplished based on this finding.
Accordingly, the present invention provides a composition prepared by fermenting enzymatically-deactivated garlic by use of Aspergillus and/or Monascus, as well as a food and a drug containing the same.
The present invention also provides a pharmaceutical composition comprising a composition prepared by fermenting enz
REFERENCES:
patent: 4820529 (1989-04-01), Uchida et al.
Itakura Yoichi
Kakimoto Masanori
Nishimoto Isao
Shiraishi Sumihiro
Suzuki Ayumi
Page Thurman K.
Tran Susan
Wakunaga Pharmaceutical Co., Ltd.
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