Food or edible material: processes – compositions – and products – Involving ion exchange – sequestering or chelating material
Patent
1994-06-06
1996-05-07
Paden, Carolyn
Food or edible material: processes, compositions, and products
Involving ion exchange, sequestering or chelating material
426601, 426605, A23D 700
Patent
active
055143989
DESCRIPTION:
BRIEF SUMMARY
TECHNICAL FIELD
This invention relates to an additive for a cholesterol-containing food which comprises rice bran components and/or derivatives thereof as an active component, use of the same and a food obtained by this method.
More particularly, it relates to a food additive which comprises a rice bran component extract (hereinafter referred to simply as the extract), ferulates of various alcohols obtained by purifying the extract, .gamma.-oryzanol (hereinafter referred to simply as .gamma.-OZ), i.e., a mixture of these esters, and/or derivatives of the rice bran components capable of forming a cholesterol complex; use of the same; and a food which has been prepared by this method which forms a cholesterol complex.
BACKGROUND ART
In recent years, an increase in cholesterol intake accompanying the diversification in our eating habits has become a serious social problem in connection with diseases. Namely, we frequently eat foods of a high cholesterol content these days. As a result, cholesterol contained in these foods elevates the blood cholesterol level, which is the major cause of, for example, arteriosclerosis.
To lower the cholesterol content in these foods, there have been reported some methods for decomposing cholesterol with the use of cholesterol oxidase.
Rice bran contains a number of components. For example, .gamma.-OZ, which is prepared by purifying these components, is a mixture of ferulates of various vegetable sterols and triterpene alcohol. For example, .gamma.-OZ consists of 14% of campesterol ferulate, 1% of stigmasterol ferulate, 4% of .beta.-sitosterol ferulate, 2% of cycloartanol ferulate, 35% of cycloartenol ferulate and 44% of 24-methylene cycloartanol ferulate.
As examples of the application of .gamma.-OZ to medical purposes, there has been reported that it has pharmacological effects of promoting growth, controlling diencephalic function, lowering serum cholesterol level, increasing amine-like compounds in amygdaloid nucleus and stimulating gonad, and clinical effects of treating menopausal disorders and autonomic imbalance.
Regarding the above-mentioned effect of .gamma.-OZ of lowering serum cholesterol level, its effects on catabolism/excretion of cholesterol in rat has been reported Geriatric Medicine, vol. 18, 519-524 (1980); Domyakukoka (arteriosclerosis), vol. 11 (2), 411-416 (1983)!.
In the field of food, .gamma.-OZ has been employed as an antioxidant. However, since .gamma.-OZ exhibits only a very weak antioxidant effect, it is scarcely used alone but mixed with tocopherol so as to enhance its effect.
Also, it is reported that organic acid esters of triterpene alcohol, namely, derivatives of the main constituent of .gamma.-OZ, are applicable to drugs for treating hyperlipemia (JP-A-61-243022 and JP-A-61-243099; the term "JP-A" as used herein means an "unexamined published Japanese patent application"). Although these drugs aim at treating this disease by preventing an increase in serum cholesterol level or lowering the same, their function mechanisms have not been clarified in detail so far.
As discussed above, .gamma.-OZ or rice bran component derivatives have been studied and applied as drugs. However, no attempt has been made so far to clarify their function per se of directly binding to cholesterol to form a cholesterol complex and they have not been used as a food additive by taking advantage of this function.
Today, mayonnaise is a seasoning which is essentially needed in our westernized eating habits in Japan. In general, mayonnaises are produced by adding edible oils, vinegar, seasonings etc. to egg white and yolk to form an oil-in-water emulsion.
With the recent tendency toward health foods such as low-cholesterol or low-salt foods and a variety of tastes, there have been proposed mayonnaises free from cholesterol or containing cholesterol in a reduced amount which are produced by using no or little egg yolk. For example, JP-A-50-64466 has proposed an egg yolk-free mayonnaise produced by using starch paste and egg white, while JP-A-63-275 has proposed a mayonna
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Journal of the American College of Nutrition, Cheruvanky Rukmini et al, v. 10, No. 6, 1991, pp. 593-601, "Nutritional and Biochemical Aspects of the Hypolipidemic Action of Rice Bran Oil.".
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Japanese Journal of Nutrition, Oshima et al, vol. 30, No. 5, 1972, pp. 203-205 "Effect of trial-mayonnaise on human serum cholesterol." as reported in Database CAB Abstracts Dialog Accession No. 00177401 (Abstract).
Indian J. Med. Res., Seetharamaiah et al, vol. 92, 1990, pp. 471-475, "Effect of Oryzanol on Cholesterol Absorption & Biliary & Fecal Bile Acids in Rats. ".
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Imai Yutaka
Kitagawa Masatoshi
Ogawa Tomonari
Tanaka Hidero
Tsurumi Chiho
Amano Pharmaceutical Co. Ltd.
Paden Carolyn
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