25

沼津工業高等専門学校研究報告
第 56 号，2022 年 2 月ྛ✀㤶↦Ⲕࡢ LQYLWUR ࡟࠾ࡅࡿࣜࣃ࣮ࢮάᛶ㜼ᐖస⏝ⰾ㔝ᜤኈ *1࣭ᚋ⸨೺ኴ *1࣭ኳ㔝ⴌ⳯ *1࣭ΎỈ ⠜ *2
Inhibitory Effects of Various Kosencha Extracts on Lipase Activities in vitro
YOSHINO Kyoji *1, GOTO Kenta *1, AMANO Mona *1, SHIMIZU Atsushi *2
Abstract: Multiple health beneficial effects of tea have been interested. Kosencha is producedby treating first processing teas like green tea, oolong tea, and black tea at high temperatureand high pressure. Kosencha is characterized by less astringency and bitterness compared tothe original tea. In this study, inhibitory effects of some kinds of Kosencha on lipase activity
were examined in in vitro method. Aqueous extracts of Kosencha produced from green teas,oolong tea, and black tea showed the inhibitory effects on porcine pancreatic lipase activity,
though the functions of Kosencha were slightly weaker than those of the corresponding
original teas, except ‘Okumidori’ tencha, one of the green teas. 3-Amino-1-ethylglutarimide
which is produced from L-theanine, one of the tea amino acids, and polyphenolic compoundssuch as tea catechin monomers and the derivatives would contribute to this function ofKosencha. These results suggested that Kosencha could affect lipid metabolism-improving
effects as same as the original teas.
Key Words:

Kosencha, Tea, Lipase, Lipid absorption, Amino acid, Polyphenol䠍䠊䛿䛨䜑䛻

ࡶ☜ㄆࡉࢀ࡚࠸ࡿ[7-10]ࠋࡲࡓࠊ⫧‶ࡣ⥅⥆ⓗ࡞⅖⑕ࢆక࠺ࡀ[11]ࠊྛ✀㤶↦Ⲕ࡟ࡣ⅖⑕ࢆᢚไࡍࡿస⏝ࡶ࠶ࡿ[12]ࠋ

࣓ࢱ࣎ࣜࢵࢡ⑕ೃ⩌ࡣࠊ⏕ά⩦័⑓ࡢ୍ࡘ࡛࠶ࡿᚠ⎔ჾࡑࡇ࡛ࠊᮏ◊✲࡛ࡣ㤶↦Ⲕࡢᢠ⫧‶స⏝࡟㛵ࡍࡿูࡢ࣓࢝⣔⑌ᝈࡢⓎ⑕ࣜࢫࢡࢆ㧗ࡵࡿࡇ࡜࡛ၥ㢟࡜࡞ࡗ࡚࠸ࡿࡀࠊࢽࢬ࣒࡜ࡋ࡚ࠊ✀ࠎࡢ୍ḟຍᕤⲔࢆ㤶↦Ⲕຍᕤࡋࡓࡶࡢ࡟ࡑࡢཎᅉ࡜ࡋ࡚⢾ࡸ⬡㉁ࡢ㐣๫ᦤྲྀ࡟ࡼࡿ⫧‶ࡀᣲࡆࡽࡘ࠸࡚ࠊࡑࡢ in vitro ࡟࠾ࡅࡿ⬡㉁ᾘ໬㓝⣲ࣜࣃ࣮ࢮࡢά

ࢀࡿ[1]ࠋⲔ㸦Camellia Sinensis L.㸧࡟ࡣࠊ⢾ࡸ⬡㉁ࡢᾘ

ᛶ࡟ᑐࡍࡿ㜼ᐖస⏝࡟ࡘ࠸᳨࡚ウࡋࡓࠋ໬㓝⣲࡛࠶ࡿ α-ࢢࣝࢥࢩࢲ࣮ࢮ࡜ࣜࣃ࣮ࢮࡢάᛶࢆ㜼ᐖࡍࡿࡇ࡜࡛ࠊࡑࡢయෆ྾཰ࢆ✜ࡸ࠿࡟ࡍࡿຠᯝࡀ࠶ࡿࡇ࡜ࡀ▱ࡽࢀ࡚࠸ࡿ[2,3]ࠋࡋ࠿ࡋࠊ⥳Ⲕࡢᅜෆ⏕⏘㔞ࡣ㏆ᖺ࡯ࡰኚ໬ࡋ࡚࠾ࡽࡎࠊࡑࡢཎᅉ࡜ࡋ࡚ࣖࣈ࢟ࢱရ✀ࡢ౑⏝ࡀ䠎䠊ᮦᩱ䛚䜘䜃᪉ἲ㸰㸬㸯 ⏝࠸ࡓⲔヨᩱከࡃ㣧ᩱ࡜ࡋ࡚ࡢከᵝᛶ࡟ஈࡋ࠸ࡇ࡜ࡸ[4]ࠊ⥳Ⲕࡢ῰ࡳࡀ௨ୗࡢ୍ḟຍᕤⲔ࠾ࡼࡧࡑࡢ㤶↦Ⲕࢆᐇ㦂࡟⏝࠸ࡓࠋ‘ ’୍㒊ࡢᾘ㈝⪅࡟ዲࡲࢀ࡞࠸ࡇ࡜࡞࡝ࡀ࠶ࡿࡶࡢ࡜⪃࠼ࡽ୰ࡢྡ⛠ࡣࡑࢀࡒࢀࡢ᱂ᇵရ✀ྡ࡛࠶ࡿࠋḟ㡯௨㝆࡛ࡣࠊࢀࡿࠋ‘ ’ࢆ┬␎ࡍࡿࠋ㤶↦Ⲕࡣࠊ⥳Ⲕࠊⅲ㱟Ⲕࠊ⣚Ⲕ࡜࠸ࡗࡓ୍ḟຍᕤⲔࢆ㣬1) ‘࡭࡟ࡩ࠺ࡁ’⥳Ⲕ࡜ࡑࡢ㤶↦Ⲕ࿴Ỉ⵨Ẽୗ࡛ຍᅽ࣭ຍ⇕(160㹼200Υ)ฎ⌮ࡍࡿࡇ࡜࡟ࡼࡾࠊ2) ‘࠾ࡃࡳ࡝ࡾ’☠Ⲕ࡜ࡑࡢ㤶↦Ⲕ῰࿡ࢆ㍍ῶࡉࡏࡓ஧ḟຍᕤⲔ࡛࠶ࡿ[5]ࠋ⥳Ⲕࡢ㤶↦Ⲕ࡟ࡣࠊ3) ୰ᅜ⏘ⅲ㱟Ⲕ࡜ࡑࡢ㤶↦Ⲕ⫧‶ᝈ⪅࡟࠾ࡅࡿ⑭㌟స⏝࡜ᚰ⾑⟶㞀ᐖࣜࢫࢡࡢ㍍ῶస4) ࢭ࢖ࣟࣥ⣚Ⲕ࡜ࡑࡢ㤶↦Ⲕ⏝ࡀ࠶ࡿࡇ࡜ࡀሗ࿌ࡉࢀ࡚࠾ࡾ[6]ࠊࡲࡓࠊ⥳Ⲕࢆྵࡴᵝࠎࡇࡢ࠺ࡕࠊ‘࡭࡟ࡩ࠺ࡁ’ࡣࠊⰼ⢊ぶࡢ‘ᯖ Cd86’࡜✀Ꮚぶࡢ࡞Ⲕࢆ㤶↦Ⲕຍᕤࡋࡓࡶࡢ࡟⢾྾཰ᢚไస⏝ࡀ࠶ࡿࡇ࡜ከ⏣⣔࢖ࣥࢻ㞧✀࡛࠶ࡿ‘࡭࡟࡯ࡲࢀ’ࢆ஺㓄ࡉࡏࡓ⣚Ⲕရ✀࡛࠶ࡿࠋ‘࠾ࡃࡳ࡝ࡾ’ࡣࠊⰼ⢊ぶࡢ‘㟼ᒸᅾ᮶ 16 ྕ’࡜✀Ꮚ*1 ≀㉁ᕤᏛ⛉ぶࡢ ‘ࡸࡪࡁࡓ’ࢆ஺㓄ࡉࡏࡓ⥳Ⲕရ✀࡛࠶ࡿࠋ

Department of Chemistry & Biochemistry*2 ࢧࣥࢲ࢖ࣖᰴᘧ఍♫Sundia Co., Ltd.

㸰㸬㸰 Ⲕࡢ࢚࢟ࢫࡢㄪ〇๓㡯࡟♧ࡋࡓ 8 ✀ࡢ୍ḟຍᕤⲔ࡜ࡑࡢ㤶↦Ⲕ࡟ࡘ࠸࡚ࠊ

26

沼津工業高等専門学校研究報告

第 56 号

Ⲕⴥ 8 g ࢆ 1 L ࡢἛ㦐Ỉ࡟ຍ࠼࡚ 10 ศ㛫ᢳฟࢆ⾜ࡗࡓᚋࢀࡿࠋᮏᐇ㦂࡛⏝࠸ࡓ࣋ࢽࣇ࢘࢟⥳Ⲕࠊ୰ᅜ⏘ⅲ㱟Ⲕࠊࢭࢁ㐣ࡋࠊᢳฟᾮࡢ෾⤖஝⇱ࢆ⾜࠸ྛⲔࡢ࢚࢟ࢫࢆᚓࡓࠋࡑ࢖ࣟࣥ⣚Ⲕ࡟ࡘ࠸࡚ࡣࠊ㤶↦Ⲕຍᕤࢆ⾜࠺ࡇ࡜࡛ࣜࣃ࣮ࢮࢀࡒࢀࡢ࢚࢟ࢫࡢⴥ࠿ࡽࡢ཰㔞ࢆ⾲ 1 ࡟♧ࡍࠋάᛶ㜼ᐖస⏝ࡀపୗࡍࡿഴྥࡀぢࡽࢀࡓࠋࡓࡔࡋࠊ࡭࡟ࡩ
࠺ࡁ⥳Ⲕ࡞࡝ࠊ⥳Ⲕࢆ㤶↦Ⲕຍᕤࡍࡿ࡜⾲ 1 ࡟ぢࡽࢀࡿࡼ㸰㸬㸱 in vitro ࡛ࡢࣜࣃ࣮ࢮάᛶ㜼ᐖస⏝ࡢ ᐃ࠺࡟ࡑࡢ࢚࢟ࢫࡢ཰㔞ࡀ㧗ࡲࡿࡇ࡜࠿ࡽࠊ㏻ᖖࡢ㣗஦࡟࠾ヨᩱ࡜ࡋ࡚Ỉࡲࡓࡣ㐺ᙜ࡞⃰ᗘࡢⲔ࢚࢟ࢫỈ⁐ᾮࢆ⏝࠸࡚Ⲕⴥ࠿ࡽࡢᾐฟᾮࢆᦤྲྀࡍࡿሙྜ࡟ࡣࠊཎᩱ⥳Ⲕ࡜㤶࠸ࠊࡑࡢ 10 PL ࡟ DS ࣇ࢓࣮࣐♫〇ࣄࢺ⾑୰ࣜࣃ࣮ࢮάᛶ

↦Ⲕ࡛ࣜࣃ࣮ࢮάᛶ㜼ᐖస⏝ࡣ࠶ࡲࡾᕪࡀ࡞࠸ࡶࡢ࡜ண

ᐃ⏝ヨ⸆ࣜࣃ࣮ࢮ࢟ࢵࢺ S ࡢⓎⰍᾮ 330 PL ࢆຍ࠼ࠊࡉ

᝿ࡉࢀࡿࠋ

ࡽ࡟ 0.05 mg/mL ࢼ࢝ࣛ࢖ࢸࢫࢡ♫〇ࣈࢱ⮅⮚ࣜࣃ࣮ࢮ⁐୍᪉ࠊ࠾ࡃࡳ࡝ࡾ☠Ⲕ࡛ࡣ㤶↦Ⲕຍᕤ࡟ࡼࡾࣜࣃ࣮ࢮά

ᾮ 17 PL ࢆຍ࠼࡚᧠ᢾࡋࡓࠋࡇࢀ࡟࢟ࢵࢺࡢᇶ㉁ᾮࢆ 33ᛶ㜼ᐖస⏝ࡀ㧗ࡲࡿࡇ࡜ࡀࢃ࠿ࡗࡓࠋࡑࡢ⌮⏤ࡣ୙᫂ࡔࡀࠊ

PL ຍ࠼࡚᧠ᢾࡋࠊ30Υ࡛ 30 ศ㛫࢖࣮ࣥ࢟ࣗ࣋ࢺࡋࡓᚋࠊ☠Ⲕ≉᭷ࡢᡂศ࡟㛵ಀࡍࡿࡇ࡜ࡀண᝿ࡉࢀࡿࠋ☠Ⲕࡣⴥࡢ࢟ࢵࢺࡢ཯ᛂ೵Ṇᾮ 667 PL ࢆຍ࠼࡚᧠ᢾࡋࡓࠋྠࡌヨᩱ᦬᥇๓࡟㐽ගࡋࠊ᦬᥇ᚋ࡟⵨ࡋ࡚஝⇱ࡉࡏࡓ⥳Ⲕࡢ୍✀࡛࡟ࡘ࠸࡚ᇶ㉁ᾮࢆຍ࠼ࡿ๓࡟࢖࣮ࣥ࢟ࣗ࣋ࢺࡋ࡚཯ᛂ೵

࠶ࡾ[13]ࠊࡇࢀࢆ⢊ᮎ≧࡟ࡋࡓࡶࡢࡀ᢯Ⲕ࡜ࡋ࡚⏝࠸ࡽࢀṆᾮࢆຍ࠼ࡓᚋࠊᇶ㉁ᾮࢆຍ࠼ࡓࡶࡢࡶ⏝ពࡋࡓࠋࡑࢀࡒ࡚࠸ࡿࠋ࠾ࡃࡳ࡝ࡾ࡞࡝ࢆ㐽ගࡋࡓⲔⴥ࡟ࡣࠊࢢࣝࢱ࣑ࣥ

ࢀࡢ཯ᛂᾮࡢ 412 nm ࡟࠾ࡅࡿ྾ගᗘࢆ ᐃࡋࠊᇶ㉁ᾮࢆ

㓟ㄏᑟయ࡛࠶ࡿࢸ࢔ࢽࣥ➼ࡢ㐟㞳࢔࣑ࣀ㓟ࡀከࡃྵࡲࢀ

ඛ࡟ධࢀࡓ᪉ࢆ ODAࠊᚋ࡟ධࢀࡓ᪉ࢆ ODB ࡜ࡋࡓࠋᚓ

ࡿ[14]ࠋࢸ࢔ࢽࣥ㸦ᅗ 1㸧࡟ࡣࠊࢫࢺࣞࢫ㍍ῶస⏝➼ࡢಖࡽࢀࡓ྾ගᗘࢆ⏝࠸࡚ࠊḟᘧ࡟ࡼࡾࣜࣃ࣮ࢮάᛶ㜼ᐖ⋡ࢆ೺స⏝ࡀ࠶ࡿࡇ࡜ࡀ▱ࡽࢀ࡚࠸ࡿ[15,16]ࠋᐑୗࡽࡣࠊ⥳Ⲕ⟬ฟࡋࠊⲔ࢚࢟ࢫࡢ⃰ᗘ࡜ࡢ㛵ಀ࠿ࡽࠊࡑࢀࡒࢀࡢ 50%㜼ࢆள⮫⏺Ỉᢳฟࡍࡿࡇ࡜࡟ࡼࡾࠊࢸ࢔ࢽࣥ࠿ࡽ 3-࢔࣑ࣀ-1-ᐖ⃰ᗘ㸦IC50 ್㸧ࢆ⟬ฟࡋࡓࠋ࢚ࢳࣝࢢࣝࢱࣝ࢖࣑ࢻ㸦AEG㸧㸦ᅗ 1㸧ࡀᙧᡂࡉࢀࡿࡇ࡜

ࢆሗ࿌ࡋ࡚࠸ࡿ[17]ࠋAEG ࡣࠊ⎔≧ࢸ࢔ࢽࣥ࡜ࡶ࿧ࡤࢀࡿࠋ

㜼ᐖ⋡ሺΨሻ ൌ ቆͳ െⲔ࢚࢟ࢫࡢ  െ Ⲕ࢚࢟ࢫࡢ ቇ ൈ ͳͲͲỈࡢ  െ Ỉࡢ AEG ࡟ࡣ࢔ࣥࢪ࢜ࢸࣥࢩࣥኚ᥮㓝⣲άᛶ࡟ᑐࡍࡿ㜼ᐖస⏝ࡀ࠶ࡿࡓࡵ[18]ࠊ⾑ᅽୖ᪼ࡢᢚไຠᯝࡀᮇᚅࡉࢀࡿࠋ㏆

཯ᛂ๓ࡢヨ⸆ࡣị෭ࡋ࡚⏝࠸ࠊ࢖࣮ࣥ࢟ࣗ࣋ࢺ㛤ጞ௨㝆ࡣ

ᖺࠊL-ࢢࣝࢱ࣑ࣥࢆ࣮࢜ࢺࢡ࣮ࣞࣈฎ⌮ࡍࡿࡇ࡜࡛ࠊள⮫཯ᛂᾮࢆ㐽ගࡋࡓࠋ཯ᛂཎ⌮ࡣࠊྜᡂᇶ㉁࡛࠶ࡿ୕㓗㓟ࢪ⏺Ỉᢳฟࡢሙྜ࡜ྠᵝ࡟ 3-࢔࣑ࣀࢢࣝࢱࣝ࢖࣑ࢻࡀᙧᡂ࣓ࣝ࢝ࣉ࣮ࣟࣝࢆࣈࢱ⮅⮚ࣜࣃ࣮ࢮ࡛ศゎࡋ࡚⏕ᡂࡍࡿࡉࢀࡿࡇ࡜ࡀሗ࿌ࡉࢀ࡚࠸ࡿ[19]ࠋ㤶↦Ⲕຍᕤࡣࠊ࣮࢜ࢺ

ࢪ࣓ࣝ࢝ࣉ࣮ࣟࣝࢆࠊ5,5’-ࢪࢳ࢜ࣅࢫ㸦2-ࢽࢺࣟᏳᜥ㤶㓟㸧ࢡ࣮ࣞࣈฎ⌮࡟ఝࡓຍᕤἲ࡛࠶ࡿࡓࡵࠊࢸ࢔ࢽࣥࢆከࡃྵ

ヨ⸆࡛ⓎⰍࡉࡏࡿ཯ᛂࢆ฼⏝ࡋ࡚࠸ࡿࠋ

ࡴ࠾ࡃࡳ࡝ࡾ☠Ⲕࢆ㤶↦Ⲕຍᕤࡍࡿ࡜ࠊࢸ࢔ࢽࣥ࠿ࡽ
AEG ࡀᙧᡂࡉࢀࡿྍ⬟ᛶࡀ࠶ࡿࠋࡑࡇ࡛ࠊ࠾ࡃࡳ࡝ࡾ☠Ⲕ࡜ࡑࡢ㤶↦Ⲕ࡟ࡘ࠸࡚ࠊⲔⴥ୰䠏䠊⤖ᯝ䛚䜘䜃⪃ᐹࡢ࠸ࡃࡘ࠿ࡢ㐟㞳࢔࣑ࣀ㓟ࡢྵ㔞ࢆ ᐃࡋࡓ⤖ᯝࢆ⾲ 3 ࡟࡭࡟ࡩ࠺ࡁ⥳Ⲕࠊ࠾ࡃࡳ࡝ࡾ☠Ⲕࠊ୰ᅜ⏘ⅲ㱟Ⲕࠊࢭ࢖♧ࡍࠋᯇ⏣ࡽ[14]ࡣࠊ᦬᥇๓࡟㐽ගࡋ࡚࠸࡞࠸ࡸࡪࡁࡓ⥳ࣟࣥ⣚Ⲕ࡜ࡑࢀࡒࢀࡢ㤶↦Ⲕࡢ࢚࢟ࢫ࡟ࡘ࠸࡚ࠊࣈࢱ⮅⮚Ⲕ࡛ࡣࢸ࢔ࢽࣥࡢྵ㔞ࡀ 1620 mg/100 g Ⲕⴥࠊ࠾ࡃࡳ࡝ࡾ

ࣜࣃ࣮ࢮάᛶ࡟ᑐࡍࡿIC50 ್ࢆ ᐃࡋࡓ⤖ᯝࢆ⾲2࡟♧ࡍࠋ⥳Ⲕ࡛ࡶ 1240 mg/100 g Ⲕⴥ࡛࠶ࡿ࡜ࡋ࡚࠸ࡿࠋ௒ᅇ⏝࠸࠸ࡎࢀࡢⲔ࢚࢟ࢫ࡟ࡶ in vitro ࡟࠾࠸࡚ࣈࢱ⮅⮚ࣜࣃ࣮ࢮࡓ࠾ࡃࡳ࡝ࡾ☠Ⲕࡢࢸ࢔ࢽࣥྵ㔞ࡣࠊ3300 mg/100 g Ⲕⴥάᛶࢆ㜼ᐖࡍࡿຠᯝࡀㄆࡵࡽࢀࡓࡓࡵࠊࡑࢀࡒࢀࡢཎᩱⲔ࡜ࡑࡢ㤶↦Ⲕ࡟⬡㉁ࡢ྾཰ᢚไస⏝ࡀ࠶ࡿࡇ࡜ࡀᮇᚅࡉ

⾲ 2 ྛ✀Ⲕ࢚࢟ࢫࡢࣈࢱ⮅⮚ࣜࣃ࣮ࢮάᛶ࡟ᑐࡍࡿ 50%㜼ᐖ⃰ᗘ

⾲ 1 ྛ✀Ⲕ࢚࢟ࢫࡢⴥ࠿ࡽࡢ཰㔞Ⲕヨᩱ࡭࡟ࡩ࠺ࡁ⥳Ⲕ࡭࡟ࡩ࠺ࡁ⥳Ⲕ㤶↦Ⲕ࠾ࡃࡳ࡝ࡾ☠Ⲕ࠾ࡃࡳ࡝ࡾ☠Ⲕ㤶↦Ⲕ୰ᅜ⏘ⅲ㱟Ⲕ
୰ᅜ⏘ⅲ㱟Ⲕ㤶↦Ⲕࢭ࢖ࣟࣥ⣚Ⲕࢭ࢖ࣟࣥ⣚Ⲕ㤶↦Ⲕ཰㔞㸦%, w/w㸧
23.3
29.5
21.6
32.2
19.918.1
22.8
19.1

Ⲕヨᩱ࡭࡟ࡩ࠺ࡁ⥳Ⲕ࡭࡟ࡩ࠺ࡁ⥳Ⲕ㤶↦Ⲕ࠾ࡃࡳ࡝ࡾ☠Ⲕ࠾ࡃࡳ࡝ࡾ☠Ⲕ㤶↦Ⲕ୰ᅜ⏘ⅲ㱟Ⲕ
୰ᅜ⏘ⅲ㱟Ⲕ㤶↦Ⲕࢭ࢖ࣟࣥ⣚Ⲕࢭ࢖ࣟࣥ⣚Ⲕ㤶↦Ⲕ
IC50 ್㸸50%㜼ᐖ⃰ᗘ.

IC50 ್㸦Pg/mL㸧
90.1 s 2.7
96.2 s 2.8
107.7 s 5.9
91.1 s 10.3
66.6 s 14.8
108.3 s 29.0
84.1 s 5.3
129.8 s 12.1

各種香煎茶の in vitro におけるリパーゼ活性阻害作用

NH2

䠐䠊䜎䛸䜑

HN

HO27

࡭࡟ࡩ࠺ࡁ⥳Ⲕࠊ࠾ࡃࡳ࡝ࡾ☠Ⲕࠊ୰ᅜ⏘ⅲ㱟Ⲕࠊࢭ࢖ࣟࣥ⣚Ⲕ࡜ࡑࢀࡒࢀࡢ㤶↦Ⲕࡢ࢚࢟ࢫ࡟ࠊin vitro ࡟࠾ࡅOOࡿࣈࢱ⮅⮚ࣜࣃ࣮ࢮάᛶ࡟ᑐࡍࡿ㜼ᐖస⏝ࡀ࠶ࡿࡇ࡜ࢆࢸ࢔ࢽࣥ☜ㄆࡋࡓࠋࡇࡢࡇ࡜ࡣࠊࡇࢀࡽࡢⲔ࢚࢟ࢫࢆ㣗஦ࡢ㝿࡟ᦤྲྀࡋࡓሙྜࠊ⢾࡜ྠᵝ࡟⬡㉁ࡢ྾཰ࡶ✜ࡸ࠿࡟ࡍࡿຠᯝࡀᮇᚅ࡛ࡁࡿࡇ࡜ࢆ♧၀ࡋ࡚࠾ࡾࠊࡇࢀࡽࡢస⏝ࡀ⥳Ⲕ㤶↦ONⲔ࡛ሗ࿌ࡉࢀ࡚࠸ࡿ⑭㌟ຠᯝࡢ࣓࢝ࢽࢬ࣒ࡢ୍㒊࡛࠶ࡿO࡜᥎ ࡉࢀࡿࠋࡸࡪࡁࡓ⥳Ⲕࠊ࡭࡟ࡩ࠺ࡁ⥳Ⲕࠊࢭ࢖ࣟࣥ⣚Ⲕࢆ㤶↦Ⲕຍᕤࡍࡿ࡜ࠊࡑࡢⲔⴥ୰ࡢ࢝ࢸ࢟ࣥ㢮ࡣඖࡢ

NH2Ⲕࡢ 53.0㹼62.5%࡟పୗࡍࡿࡀࠊ⥲࣏ࣜࣇ࢙ࣀ࣮ࣝ㔞࡛ࡣ

3-࢔࣑ࣀ-1-࢚ࢳࣝࢢࣝࢱࣝ࢖࣑ࢻ㸦AEG㸧

73.0㹼89.3%ࡀṧᏑࡍࡿࠋ≉࡟ࡸࡪࡁࡓ⥳Ⲕ࡛ࡣࠊ࢝ࢸ࢟ࣥ㢮ࡣ⥲࣏ࣜࣇ࢙ࣀ࣮ࣝࡢ⣙ 86%ࢆ༨ࡵ࡚࠸ࡿࡢ࡛ࠊ㤶↦ᅗ 1 ࢸ࢔ࢽࣥ࡜ 3-࢔࣑ࣀ-1-࢚ࢳࣝࢢࣝࢱࣝ

Ⲕຍᕤ࡛ 89.3%ࡀṧᏑࡍࡿ࣏ࣜࣇ࢙ࣀ࣮ࣝᡂศ࡟ࡣࠊ࢝ࢸ࢖࣑ࢻࡢ໬Ꮫᵓ㐀࢟ࣥ㢮ࡢศゎ≀ࡸ㔜ྜ≀࡞࡝ࡀከࡃྵࡲࢀࡿࡶࡢ࡜⪃࠼ࡽࢀࡿࠋ௒ᚋࠊື≀ࢆ⏝࠸ࡓ in vivo ࡢᐇ㦂⣔࡟࠾࠸࡚ࡶ

࡜ୖグࡢ⥳Ⲕ࡟ẚ㍑ࡋ࡚㧗ࡃࠊ㐽ග࡟ࡼࡾ㐟㞳࢔࣑ࣀ㓟ࡢࡑࡢ⬡㉁྾཰ᢚไస⏝ࢆ☜ㄆࡍࡿ࡜࡜ࡶ࡟ࠊࡇࡢຠᯝ࡟ᐤ

ྵ㔞ࡀ㧗ࡃಖࡓࢀࡓࡶࡢ࡜⪃࠼ࡽࢀࡿࠋࡇࢀ࡟ᑐࡋࠊ࠾ࡃ

୚ࡍࡿᡂศ࡟ࡘ࠸࡚ࡉࡽ࡟᳨ウࡍࡿᚲせࡀ࠶ࡿࠋࡳ࡝ࡾ☠Ⲕࡢ㤶↦Ⲕ୰ࡢࢸ࢔ࢽࣥྵ㔞ࡣ 230 mg/100 g Ⲕⴥ࡜ࠊ㤶↦Ⲕຍᕤ࡟ࡼࡾ 10%௨ୗ࡟పୗࡋࡓࠋ୍᪉ࠊAEG
ྵ㔞ࡣ࠾ࡃࡳ࡝ࡾ☠Ⲕ࡛ 300 mg/100 g Ⲕⴥ࡛࠶ࡿࡢ࡟ᑐཧ⪃ᩥ⊩ࡋࠊࡑࡢ㤶↦Ⲕ࡛ࡣ 2200 mg/100 g Ⲕⴥ࡜ୖ᪼ࡋࠊ㤶↦Ⲕ

[1] Sato, K., Arai, H., et al. (2008): J. Med. Invest., 55,

ຍᕤ࡛ AEG ࡀᙧᡂࡉࢀ࡚࠸ࡿࡇ࡜ࡀ☜ㄆ࡛ࡁࡓࠋAEG ࡢ183-195.

ࣜࣃ࣮ࢮάᛶ㜼ᐖస⏝࡬ࡢᐤ୚࡟ࡘ࠸࡚ࡣࠊ௒ᚋ᳨ウࡍࡿ[2] ྜྷᕝ཭ెᏊ, ᯇᾆᑑ႐, ௚ (2006): ᪥ᮏ㣗ရ໬ᏛᏛ఍ᚲせࡀ࠶ࡿࠋࡲࡓࠊ࠾ࡃࡳ࡝ࡾ☠Ⲕ࡜ࡑࡢ㤶↦Ⲕ࡟ࡣࠊࡸ

ㄅ, 13, 51-55.

ࡪࡁࡓ⥳Ⲕ࡜ࡑࡢ㤶↦Ⲕ࡜ࡑࢀࡒࢀྠ⛬ᗘࡢ࣏ࣜࣇ࢙ࣀ

[3] ᴿ ᫛༤㸪㛵ᓮᝋᏊ (2005): ᱒⏕▷ᮇ኱Ꮫ⣖せ, 16,࣮ࣝᡂศࡀྵࡲࢀ࡚࠸ࡿ[20]ࠋ⥳Ⲕ୰࡟ྵࡲࢀࡿ࢝ࢸ࢟ࣥ

13-17.

㢮ࡸⅲ㱟Ⲕࡸ⣚Ⲕ࡟ྵࡲࢀࡿࡑࡢ㔜ྜయ࡟ࡣࠊࣜࣃ࣮ࢮά

[4] ᰿ゅཌྖ (2014): ➨ 29 ᅇⲔᏛ⾡◊✲఍ㅮ₇఍ㅮ₇せᛶ㜼ᐖస⏝ࡀ࠶ࡿࡇ࡜ࡀ▱ࡽࢀ࡚࠸ࡿࡇ࡜࠿ࡽ[21,22]ࠊ௒

᪨, p.67.

ᅇ⏝࠸ࡓ୍ḟຍᕤⲔ࠾ࡼࡧࡑࡢ㤶↦Ⲕࡢྠస⏝࡟ᑐࡍࡿ[5] 㬆ᔱⱱ἞, ΎỈᗣኵ, ௚㸸≉チฟ㢪 2012 17176, ≉チ࣏ࣜࣇ࢙ࣀ࣮ࣝᡂศࡢ㛵୚ࡶ⪃࠼ࡽࢀࡿࠋ

බ㛤 2013 34469.
[6] Katanasaka, Y., Miyazaki, Y., et al. (2020): Biol.

⾲ 3 ࠾ࡃࡳ࡝ࡾ☠Ⲕ࠾ࡼࡧࡑࡢ㤶↦Ⲕ୰ࡢ㐟㞳࢔࣑ࣀ㓟

Pharm. Bull., 43, 675-681.

㛵㐃ᡂศࡢྵ㔞[7] ⰾ㔝ᜤኈ, ΎỈᗣኵ, ௚ (2015): New Food Industry,ᡂศL-࢔ࢫࣃࣛࢠࣥ㓟L-ࢢࣝࢱ࣑ࣥ㓟
L-ࢭࣜࣥ
L-ࢢࣝࢱ࣑ࣥ
L-࢔ࣝࢠࢽࣥ
L-ࢸ࢔ࢽࣥ
AEG

☠Ⲕ
1400
1100
190
300
4603300300☠Ⲕ㤶↦Ⲕ
1100
330
130
ND
200
230
2200

༢఩㸸mg/100 g Ⲕⴥ. AEG㸸3-࢔࣑ࣀ-1-࢚ࢳࣝࢢࣝࢱࣝ࢖
࣑ࢻ, ND㸸᳨ฟ㝈⏺௨ୗ. ओ࢚ࢥࣉࣟࣜࢧ࣮ࢳㄪ࡭㸦⺯ගㄏᑟయ໬-㧗㏿ᾮయࢡ࣐ࣟࢺࢢࣛࣇ࢕࣮ἲ㸧.

57, 1- 10.
[8] ⰾ㔝ᜤኈ, ၿ㣴ᑎඃ㤶, ௚ (2016): ἟ὠ㧗ᑓ◊✲ሗ࿌,50, 87-90.
[9] ⰾ㔝ᜤኈ, ❑⏣ᕦ㍤, ௚ (2019): ἟ὠ㧗ᑓ◊✲ሗ࿌,53, 41-46.
[10] ⰾ㔝ᜤኈ, ⰾ㔝ᗈ㉳, ௚ (2019): ἟ὠ㧗ᑓ◊✲ሗ࿌,53, 47-51.
[11] ᑠᕝెᏹ (2011): ᪥⸆⌮ㄅ, 138, 178-181.
[12] ⰾ㔝ᜤኈ, ▼ᕝఙஅ㍜, ௚ (2019): ἟ὠ㧗ᑓ◊✲ሗ࿌,53, 53-55.

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沼津工業高等専門学校研究報告[13] ᓥ⏣࿴Ꮚ, ➉ୗ ෇, ௚ (2000): ᪥ᮏ㣗ရ⛉ᏛᕤᏛ఍ㄅ, 47, 254-259.
[14] ᯇ⏣ᬛᏊ, ᯇࢣ㇂♸஧, ௚ (2016): Ⲕᴗ◊✲ሗ࿌,121, 9-15.
[15] Juneja, L. R., Chu, D.-C., et al. (1999): Trends inFood Sci. Technol., 10, 199-204.
[16] Yoto, A., Motoki, M., et al. (2012): J. Physiol.

Anthropol., 31, 28.
[17] Miyashita, T., Okamura, T., et al. (2014): Studies inScience and Technology, 3, 45-48.
[18] ᐑୗ▱ஓ, ᶓ⏣ ṇ, ௚ (2015): ⛉Ꮫ࣭ᢏ⾡◊✲, 4,95-100.
[19] Sandal, I., Bhattacharya, A., et al. (2011): BMC

Chem. Biol., 11, 1.
[20] ⰾ㔝ᜤኈ, ᮡᮏዉኸ, ௚ (2018): ᢏ⾡࣭ᩍ⫱◊✲ㄽᩥㄅ, 25, 37-45.
[21] Nakai, M., Fukui, Y., et al. (2005): J. Agric. FoodChem., 53, 4593-4598.
[22] ⚟஭♸Ꮚ, ᒾୗ Ꮥ, ௚ (2008): ኳ↛᭷ᶵ໬ྜ≀ウㄽ
఍ㅮ₇せ᪨㞟, 50, pp.475-480.

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