JP6625364B2 - Heat stroke prevention agent and heat stroke prevention food - Google Patents

Description

  The present invention relates to a heat stroke preventive agent, a 3-hydroxyacyl CoA dehydrogenase activator, and a food.

  In the past, heat stroke has caused symptoms such as high fever, fainting, numbness in the limbs, headache, nausea, liver dysfunction, and renal dysfunction due to the loss of balance in the body such as water and sodium in a high temperature environment. It is thought to develop. Therefore, a heat stroke preventive agent by mixing glycerin and water, which is effective in accumulating water in the body during exercise, has been proposed (for example, see Patent Document 1). Further, a heatstroke-preventive beverage containing an egg white peptide obtained by hydrolyzing egg white, which can suppress the rise in core body temperature and can positively prevent heatstroke, as an active ingredient has been proposed (for example, Patent Documents) 2). However, these proposals have a problem that the effects of preventing heat stroke such as suppression of increase in body temperature and suppression of water loss in the body are still insufficient, and further development of a heat stroke prevention agent is desired.

JP 2004-123686 A JP 2008-72968 A

  An object of the present invention is to solve the above-mentioned various problems in the related art and achieve the following objects. That is, the present invention, in a high-temperature environment, even when performing excessive exercise such as sports, excellent suppression of body temperature rise, and excellent suppression of water loss in the body, heat stroke prevention agent that can prevent heat stroke, An object of the present invention is to provide a 3-hydroxyacyl CoA dehydrogenase activator and a food.

The present inventors, by ingesting an oil-and-fat composition containing α-linolenic acid, even under excessive exercise such as sports under a high-temperature environment, can suppress the increase in body temperature and muscle temperature and reduce water loss in the body. It was found that it was excellent in suppression and that heat stroke could be prevented.
In addition, heat stroke reduces lipid metabolism enzyme activity in mitochondria with high fever, resulting in insufficient supply of adenosine triphosphate (hereinafter, also referred to as “ATP”), multiple organ damage, and multiple organ damage. It can also cause failure. As lipid metabolism enzymes in mitochondria, for example, carnitine acyltransferase II and 3-hydroxyacyl-CoA dehydrogenase are known. The present inventors suppress the decrease in the activity of 3-hydroxyacyl-CoA dehydrogenase, which is a β-oxidation lipid metabolizing enzyme involved in lipid metabolism, by ingesting an oil / fat composition containing α-linolenic acid. As a result, it was found that heat stroke could be prevented.

The lipid metabolism is performed by the reactions shown in the following reaction formulas 1 to 6. However, in the following reaction formulas 1 to 6, R represents a saturated hydrocarbon group.
As shown in the following reaction formula 1, a fatty acid present in the cytoplasm reacts with ATP to modify a carboxylic acid-derived structural unit with adenosine monophosphate (hereinafter also referred to as “AMP”). Converted to acyladenylic acid. Then, a coenzyme A (hereinafter, also referred to as “CoA”) nucleophilically attacks a structural unit derived from the carboxylic acid of the fatty acid acyl adenylic acid, so that the structural unit derived from AMP is derived from CoA. And converted into fatty acyl CoA. The fatty acid acyl-CoA undergoes β-oxidation in mitochondria to produce acetyl-CoA and supply ATP through the citric acid cycle. However, the fatty acid acyl-CoA alone cannot pass through the inner mitochondrial membrane. Therefore, the fatty acid acyl-CoA is converted by carnitine acyltransferase I into a fatty acid acylcarnitine by replacing a structural unit derived from CoA with a structural unit derived from carnitine, and the fatty acid acylcarnitine crosses the inner mitochondrial membrane. It is transported into mitochondria by existing acylcarnitine translocase.

(Reaction formula 1)

As shown in the following reaction formula 2, the carnitine acyltransferase II replaces the carnitine-derived structural unit with a structural unit derived from CoA, and the fatty acid acylcarnitine transported into the mitochondria is converted into a fatty acid acyl-CoA again. Is converted.
(Reaction formula 2)

As shown in Reaction Scheme 3 below, the fatty acyl-CoA converted by Scheme 2, by acyl-CoA dehydrogenase, trans - [delta ² - is converted into enoyl CoA.
(Reaction formula 3)

As shown in the following reaction formula 4, the trans - [delta ² - enoyl-CoA by an enoyl CoA hydratase, it is converted to L-beta-hydroxyacyl CoA.
(Reaction formula 4)

As shown in the following reaction formula 5, the L-β-hydroxyacyl-CoA is converted to β-ketoacyl-CoA by a 3-hydroxyacyl-CoA dehydrogenase.
(Reaction formula 5)

As shown in the following reaction formula 6, the β-ketoacyl CoA is converted into acetyl CoA and acyl CoA by β-ketoacyl CoA thiolase.
(Reaction formula 6)

  The acetyl-CoA then enters the citrate cycle and contributes to ATP production. On the other hand, the reactions of Reaction Formulas 3 to 6 are repeated until all of the acyl CoA is converted to acetyl CoA.

  As described above, when the activity of 3-hydroxyacyl-CoA dehydrogenase which catalyzes the reaction of the above-mentioned reaction formula 5 decreases, it is not converted into a sufficient amount of acetyl-CoA by the reaction shown in the reaction formula 6 which is present downstream. As a result, ATP supply failure is caused. That is, it is conceivable that a decrease in the activity of 3-hydroxyacyl-CoA dehydrogenase leads to a shortage of ATP supply, causing multiple organ damage and multiple organ failure.

  As a result of intensive studies conducted by the present inventors based on the above findings, the present inventors have found that a heat stroke preventive agent containing a fat / oil composition containing α-linolenic acid is excellent in preventing heat stroke.

The present invention is based on the above findings by the present inventors, and the means for solving the above problems are as follows. That is,
<1> A heat stroke preventive agent characterized by containing an oil / fat composition containing α-linolenic acid.
<2> The heat stroke preventive agent according to <1>, wherein the content of α-linolenic acid is 30% by mass or more based on the total amount of fatty acids in the fat and oil composition.
<3> The heat stroke prevention according to any one of <1> to <2>, wherein the oil-and-fat composition containing α-linolenic acid is at least one selected from sachainchi oil, perilla oil, and linseed oil. Agent.
<4> The heat stroke preventive agent according to any one of <1> to <3>, wherein the oil / fat composition containing α-linolenic acid is sacha inch oil.
<5> An activator of 3-hydroxyacyl-CoA dehydrogenase, comprising an oil or fat composition containing α-linolenic acid.
<6> A food comprising the agent for preventing heat stroke according to any one of <1> to <4>, or the activator of 3-hydroxyacyl-CoA dehydrogenase according to <5>. It is.

  According to the present invention, it is possible to solve the above-mentioned problems in the related art and achieve the above-mentioned object, and to suppress an increase in body temperature and muscle temperature even when performing excessive exercise such as sports in a high-temperature environment. It is possible to provide a heat stroke preventive agent, a 3-hydroxyacyl-CoA dehydrogenase activator, and a food which are excellent in suppressing water loss and can prevent heat stroke. Further, according to the present invention, by activating 3-hydroxyacyl-CoA dehydrogenase, which is a lipid metabolizing enzyme involved in the production of ATP, which is an intracellular energy source, and avoiding ATP supply failure in a high-temperature environment, Multi-organ damage due to dysfunction and heat stroke caused by multi-organ failure can be prevented.

FIG. 1 is a graph showing the rectal temperature before and after exercise at 35 ° C. in Evaluation 1 of the influence on the ingestion of the oil and fat composition. FIG. 2 is a graph showing the amount of increase in rectal temperature due to 35 ° C. exercise load in Evaluation 1 of Effect on Ingestion of Fat and Oil Composition. FIG. 3 is a graph showing the dehydration rate due to exercise load at 35 ° C. in Evaluation 1 of the effect on ingestion of the fat and oil composition. FIG. 4 is a graph showing the activity of 3-hydroxyacyl-CoA dehydrogenase after exercise at 35 ° C. in Evaluation 1 of the influence on the ingestion of the oil / fat composition. FIG. 5 is a graph showing the expression ratio of heat shock protein 72 in the lower limb skeletal muscle (gastrocnemius muscle) after exercise at 35 ° C. in Evaluation 1 of the effect on the ingestion of the oil composition. FIG. 6 is a graph showing the expression ratio of heat shock protein 72 on the left ventricle wall after exercise at 35 ° C. in Evaluation 1 of the effect on the ingestion of the oil composition. FIG. 7 is a graph showing the running time at 35 ° C. exercise load in Evaluation 2 of the influence on the ingestion of the fat and oil composition. FIG. 8 is a graph showing an increase in rectal temperature due to non-exercise exposure at 23 ° C. or exercise exposure at 35 ° C. in Evaluation 2 of the influence on the ingestion of the oil composition.

(Heat stroke prevention agent and 3-hydroxyacyl-CoA dehydrogenase activator)
The agent for preventing heat stroke of the present invention contains an oil / fat composition containing α-linolenic acid, and further contains other components as necessary.
The 3-hydroxyacyl-CoA dehydrogenase activator of the present invention contains a fat and oil composition containing α-linolenic acid, and further contains other components as necessary.

<Fat composition containing α-linolenic acid>
The oil / fat composition containing α-linolenic acid is not particularly limited as long as it contains α-linolenic acid, and can be appropriately selected depending on the purpose.
The α-linolenic acid is an n-3 polyunsaturated fatty acid, and the IUPAC name is all-cis-9,12,15-octadecatrienoic acid.

  The content of the α-linolenic acid is preferably 30% by mass or more, more preferably 45% by mass or more, particularly preferably 45% by mass or more and 80% by mass or less based on the total amount of the fatty acids in the oil and fat composition.

  Examples of the oil / fat composition containing α-linolenic acid include, for example, sacha inch oil (content of α-linolenic acid in fatty acid: 47.7% by mass), canola oil (content of α-linolenic acid in fatty acid) : 7.7% by mass), rapeseed oil High Elsic (content of α-linolenic acid in fatty acid: 0% by mass to 1% by mass), rapeseed oil Loweric (content of α-linolenic acid in fatty acid: 9) Mass% to 16 mass%), linseed oil (content of α-linolenic acid in fatty acid: 30 mass% to 58 mass%), safflower oil (content of α-linolenic acid in fatty acid: 0 mass%) 1% by mass), sunflower oil (content of α-linolenic acid in fatty acid: 0% by mass to 1% by mass), soybean oil (content of α-linolenic acid in fatty acid: 3% by mass to 8% by mass) , Corn oil (containing α-linolenic acid in fatty acids) Amount: 0% by mass to 3% by mass), peanut oil (content of α-linolenic acid in fatty acid: 0% by mass to 1% by mass), sesame oil (content of α-linolenic acid in fatty acid: 0% by mass) ２2% by mass), rice oil (content of α-linolenic acid in fatty acids: 0% to 1% by mass), olive oil (content of α-linolenic acid in fatty acids: 0% to 1% by mass) And castor oil (content of α-linolenic acid in fatty acid: 0% by mass to 1% by mass), perilla oil (content of α-linolenic acid in fatty acid: 30% by mass to 65% by mass) and the like. . These may be used alone or in combination of two or more. Among them, sacha inch oil (content of α-linolenic acid in fatty acid: 47.7% by mass), perilla oil (content of α-linolenic acid in fatty acid: 30% to 65% by mass), linseed oil Oil (content of α-linolenic acid in fatty acid: 30% by mass to 58% by mass) is preferable, and sacha inch oil (content of α-linolenic acid in fatty acid: 47.7% by mass) is more preferable.

Tables 1 to 3 show the fatty acid composition of the oil / fat composition containing the α-linolenic acid. In addition, the fatty acid in the fat or oil composition can be measured under the following conditions.
40 mg to 60 mg of each oil and fat composition is collected in a test tube with a screw cap (outer diameter 12 mm, capacity 10 mL, cap: plastic, packing: silicon), and after adding 6 mg of heptadecanoic acid as an internal standard, 2 mL of hexane is added. In addition, the mixture is stirred to dissolve the fat and oil composition. Then, hexane was distilled off under nitrogen gas, a 0.5 M / L sodium hydroxide / methanol solution was added, the inside of the test tube was purged with nitrogen, and then the lid was closed and heated at 100 ° C. for 9 minutes (mixed appropriately). Heat block. After heating and cooling with ice, boron trifluoride-methanol reagent (manufactured by Wako Pure Chemical Industries, Ltd.) was added, and the inside of the test tube was closed with a nitrogen purge lid, and heated (mixed as appropriate) at 100 ° C. for 7 minutes. And heat block. Next, after heating, the test tube is cooled with ice, 3 mL of hexane is added, and after shaking, 5 mL of a saturated saline solution is added, lightly shaken, and centrifuged at 1,500 rpm for 10 minutes. The hexane layer separated by the centrifugation can be measured using a gas chromatograph / flame ionization type detector (hereinafter, also referred to as “GC-FID”) under the following conditions.
-GC-FID-
・ System: GC-4000Plus (manufactured by GL Sciences Inc.)
-Column: Trade name: InertCap Pure-WAX 0.25mmI. D. × 30m df = 0.25μm (manufactured by GL Sciences Inc.)
-Column Temp. : 150 ° C (5 minutes) → 10 ° C / minute → 250 ° C (20 minutes)
・ Carrier Gas: Helium (He), 100 kPa
Injection: Split 1:80 1.0 μL, 250 ° C.
・ Detection: FID Range 10 °, 260 ° C
In addition, as a standard substance for confirming the peak position, a fatty acid methyl mixed standard sample (trade name: RM-2, manufactured by Sigma-Aldrich) can be used.

<< Sacha inch oil >>
The Sacha inch oil is an oil extracted from the common name of the Euphorbiaceae family that originates in Peru, South America: “Sacha inch” (scientific name: “Pulquenetia”, ( Plukenetia )). For example, inca inch oil, incanut oil, Inca Green Nut Oil, Amazon Green Nut Oil, Green Nut Oil, INCI Name: "Pulkenetia Borbilis Seed Oil" and the like. The INCI name is a display name defined by the Japan Cosmetic Industry Association.

Examples of the sacha inch include Plukenetia volubilis L. and Plukenetia huyllabambana RW Bussmann, C. Tellez & A. Glen, and the like. These may be used alone or in combination of two or more. Among these, Purukenetia-Borubirisu (Plukenetia volubilis L.) is preferable.

The calorie of the sacha inch oil is preferably 800 kcal to 1,000 kcal, more preferably 850 kcal to 950 kcal, per 100 g of the sacha inch oil.
It is known that the nutrients of the sacha inch oil include proteins, lipids, carbohydrates, sodium, cholesterol, vitamin E, and α-linolenic acid.
The content of the protein is preferably 0.01 g to 0.5 g, more preferably 0.05 g to 0.2 g, per 100 g of sacha inch oil.
The content of the lipid is preferably 10 g to 200 g, more preferably 50 g to 150 g, per 100 g of sacha inch oil.
The content of the carbohydrate is preferably 0 g to 10 g, more preferably 0 g to 2 g, per 100 g of sacha inch oil.
The sodium content is preferably 0 mg to 10 mg, more preferably 0 mg to 2 mg, per 100 g of sacha inch oil.
The cholesterol content is preferably 0 g to 10 g, more preferably 0 g to 2 g, per 100 g of sacha inch oil.
The content of the vitamin E is preferably 100 mg to 300 mg, more preferably 150 mg to 250 mg, per 100 g of sacha inch oil.
The content of the α-linolenic acid (Omega 3) is preferably 30 g to 70 g, more preferably 40 g to 60 g, per 100 g of sacha inch oil.

  Examples of the quality standard of the sacha inch oil include an acid value, a peroxide value, and an iodine value.

  The acid value is preferably 3 mgKOH / g or less, more preferably 1 mgKOH / g or less in the case of so-called raw squeezed oil which has been squeezed by a cold press or the like. When the acid value exceeds 3 mgKOH / g, the amount of free fatty acids in the sacha inch oil increases, and the sacha inch oil tends to be oxidized. The acid value can be determined by titrating a free fatty acid contained in 1 g of the oil / fat composition with potassium hydroxide. For example, an acid value measurement test paper (trade name: “oil / fat deterioration degree test paper”) AV-CHECK ", manufactured by J-Oil Mills Inc.). The acid value indicates the amount of free fatty acids contained in the sacha inch oil.

  The peroxide value is preferably 30 meq / kg or less, more preferably 10 meq / kg or less, and particularly preferably 5 meq / kg or less. When the peroxide value exceeds 30 meq / kg, an unpleasant odor is produced in the food, the flavor and color tone are changed, the nutrient components are decomposed, and not only the effect on taste but also a harmful effect on the human body may be exerted. Examples of the method for measuring the peroxide value include sodium thiosulfate titration method in which potassium iodide is caused to act on oxidized fats and oils and liberated iodine is determined by a titration method. It can be easily measured using a test paper for price measurement (trade name: “POV test paper”, manufactured by Shibata Chemical Co., Ltd.). The peroxide value indicates the amount of lipid peroxide generated by oxidation of the sacha inch oil by oxygen in the air, and indicates the degree of oxidation of the sacha inch oil.

The iodine value is an index of the degree of unsaturation of fats and oils, but in the case of sacha inch oil having a large content of α-linolenic acid (Omega3), an index indicating the content of unsaturated fatty acids and the degree of deterioration thereof. Become. As a method for measuring the iodine value, an excess iodine monochloride is added to a fat or oil composition to cause a reaction, and then unreacted iodine monochloride (ICl) is decomposed with potassium iodide (KI) to form free iodine. (I ₂ ) was titrated with a 0.1 N sodium thiosulfate (Na ₂ S ₂ O ₃ ) solution, and the amount of iodine (I ₂ ) corresponding to the amount of iodine monochloride (ICl) absorbed was converted into The Wiis-cyclohexane method, which is obtained by calculating the weight (g) of iodine absorbed in 100 g of fats and oils, may be mentioned.

  The iodine value is preferably 130 mgI / 100 mg or more, more preferably 190 mgI / 100 mg or more. When the iodine value is less than 130 mgI / 100 mg, the unsaturated fatty acid content itself may be low or the unsaturated fatty acid may be oxidized, and the acid value, the peroxide value, and the measured value of the fatty acid composition It is necessary to verify the quality deterioration together with

  The extraction site of the sacha inch is not particularly limited and may be appropriately selected depending on the purpose. Examples thereof include a seed portion, and among these, the endosperm portion is more preferable from the viewpoint of extraction efficiency.

  The extraction method of the Sacha inch oil is not particularly limited and can be appropriately selected depending on the purpose.For example, after removing seeds from ripe fruits of Sacha inch, peeling, washing, disinfecting, and peeling, the crusher And pulverized material is obtained by applying pressure to the obtained pulverized material with a pressing machine to squeeze the extract, passing the extract through a filter, and filtering. Thereby, the sacha inch oil can be obtained.

  Examples of the extraction method of the extract by the press include a cold press method and a hot press method. Among these, the cold press method is preferable from the viewpoint of preventing deterioration due to heat. The cold press method refers to a method in which oil is pressed by applying pressure without applying heat. The temperature in the cold press method is not particularly limited and can be appropriately selected depending on the purpose. For example, 0 ° C to 80 ° C is preferable, and 5 ° C to 40 ° C is more preferable.

  The sacha inch oil is not particularly limited and may be appropriately selected depending on the intended purpose. A commercially available product may be used. As the commercially available products, for example, trade name: "Inca Green Nut Inca Inch Oil" (manufactured by Non-Profit Organization Alcoiris), trade name: "Pachamama Premium Sachainch Oil" (manufactured by Pachamama Co., Ltd.), trade name : "Agricultural University Sacha Inch Oil" (Mercard Tokyo Agricultural University) and the like. These may be used alone or in combination of two or more.

<<< Sesame oil >>
The perilla oil is an oil extracted from perilla of the Labiatae (scientific name: Perilla flutescens var. Flutescens ).

  The extraction site of the perilla is not particularly limited and can be appropriately selected depending on the purpose. Examples thereof include a seed portion.

  The extraction method of the perilla oil is not particularly limited and can be appropriately selected depending on the purpose. The same method as the extraction method of the sacha inch oil can be used.

  The perilla oil is not particularly limited and may be appropriately selected depending on the intended purpose. A commercially available product may be used. Examples of the commercially available products include “Egoma Oil” (manufactured by Safflower Foods) and “Egoma Oil” (manufactured by Ota Oil & Fat Co., Ltd.). These may be used alone or in combination of two or more. Among them, the trade name: “Egoma oil” (manufactured by Safflower Food Co., Ltd.) is preferable.

<< linseed oil >>
The linseed oil is an oil extracted from mature flax of the flax family (scientific name: Linum usitatissimum ).

  The flax extraction site is not particularly limited and can be appropriately selected depending on the purpose. Examples thereof include a seed portion.

  The method for extracting linseed oil is not particularly limited and may be appropriately selected depending on the intended purpose. A method similar to the method for extracting sacha inch oil can be used.

  The linseed oil is not particularly limited and may be appropriately selected depending on the purpose. A commercially available product may be used. Examples of the commercially available products include trade name: “Amani oil” (manufactured by Nippon Flour Milling Co., Ltd.), trade name: “linseed oil” (Ota Oil & Fat Co., Ltd.), and trade name: “Amani oil” (Asahi Co., Ltd.) No. These may be used alone or in combination of two or more. Among these, brand name: "Amani oil" (manufactured by Nippon Flour Milling Co., Ltd.) is preferable.

<< canola oil >>
The canola oil is an oil extracted from canola varieties among rapeseed oil, which is a kind of vegetable oil and fat mainly collected from oilseed rape ( Brassica napus L. ). The above-mentioned canola variety refers to a variety containing almost no erucic acid (erucic acid) and glucosinolate.

  The extraction site of the oilseed rape is not particularly limited and can be appropriately selected depending on the purpose. However, in consideration of the extraction efficiency, it is preferable to extract from the seed part.

  The method for extracting the canola oil is not particularly limited and may be appropriately selected depending on the intended purpose. The same method as the method for extracting the sacha inch oil can be used.

  The canola oil is not particularly limited and may be appropriately selected depending on the purpose. A commercially available canola oil may be used. Examples of the commercially available products include, for example, trade name: “Nissin Canola Oil” (manufactured by Nisshin Oillio Group Co., Ltd.), trade name: “Canola Oil” (manufactured by Showa Sangyo Co., Ltd.), trade name: “Canola Oil” ( Nikka Oil & Fat Co., Ltd.), Product name: Ichiban Squeezed Canola Oil (RIKEN Agricultural Products Co., Ltd.), Product Name: "Canola White Oil" (Kato Oil Co., Ltd.), Product Name: "Sarasara (Registered) (Trademark) canola oil "(J-Oil Mills Co., Ltd.). These may be used alone or in combination of two or more. Among them, the trade name: “Nisshin Canola Oil” (manufactured by Nisshin Oillio Group Co., Ltd.) is preferable.

  The purity of the oil-and-fat composition containing α-linolenic acid is preferably 80% to 100%, more preferably 90% to 100%, and particularly preferably 95% to 100%.

  The content of the oil-and-fat composition containing the α-linolenic acid is not particularly limited, but is 10% by mass to 100% by mass based on the total amount of the heat stroke preventive agent or the 3-hydroxyacyl CoA dehydrogenase activator. Is preferable, and 40 mass%-100 mass% is more preferable. If the amount is less than 10% by mass, the effect of preventing heat stroke or the effect of activating 3-hydroxyacyl-CoA dehydrogenase may be insufficient.

-Dosage form-
The dosage forms of the heat stroke preventive agent and the 3-hydroxyacyl-CoA dehydrogenase activator are not particularly limited and can be appropriately selected depending on the purpose. For example, a liquid preparation, a hard capsule, a soft capsule, Granules, tablets, suppositories, syrups, injections, troches, ointments, cataplasms and the like can be mentioned. Among them, from the viewpoint of convenience of use, liquid preparations, hard capsules, soft capsules, granules, tablets, syrups, and troches are preferable, and liquid preparations, granules, tablets, Hard capsules, soft capsules and syrups are more preferred.
The content of the fat or oil composition containing α-linolenic acid varies depending on the dosage form.
The content of the oil composition containing α-linolenic acid in the case of a liquid preparation in which the oil composition containing α-linolenic acid is directly bottled may be a heat stroke preventive agent or 3-hydroxyacyl CoA dehydrogenase activity It is preferably from 30% by mass to 100% by mass based on the total amount of the agent.
The content of the oil / fat composition containing α-linolenic acid in the hard capsule or the soft capsule is 30% by mass to 95% by mass based on the total amount of the heat stroke preventive agent or the 3-hydroxyacyl CoA dehydrogenase activator. Is preferred.
The content of the oil or fat composition containing α-linolenic acid in the syrup is preferably 30% by mass to 100% by mass based on the total amount of the heat stroke preventive agent or the 3-hydroxyacyl CoA dehydrogenase activator.
The content of the oil / fat composition containing α-linolenic acid in the granule is preferably 30% by mass to 70% by mass based on the total amount of the heat stroke preventive agent or the 3-hydroxyacyl CoA dehydrogenase activator.
The content of the oil / fat composition containing α-linolenic acid in the tablet is preferably 10% by mass to 50% by mass based on the total amount of the heat stroke preventive agent or the 3-hydroxyacyl CoA dehydrogenase activator.
In the above-mentioned dosage form, a preparation containing too little an oil-and-fat composition containing α-linolenic acid is not suitable because the amount of intake increases.

-Other components-
The heat stroke preventive agent and the 3-hydroxyacyl-CoA dehydrogenase activator contain the oil-and-fat composition containing the α-linolenic acid as an active ingredient, and other appropriately selected as needed. It contains components.

  Examples of the other components include auxiliary materials or additives usually used in producing the heat stroke preventive agent and the 3-hydroxyacyl-CoA dehydrogenase activator.

  The auxiliary raw material or the additive is not particularly limited and may be appropriately selected depending on the purpose. Examples thereof include a saturated fatty acid; α-linolenic acid, γ-linolenic acid, linoleic acid, oleic acid, leukotriene, Unsaturated fatty acids such as prostaglandin, thromboxane, eicosapentaenoic acid, docosahexaenoic acid; glucose, fructose, sucrose, maltose, sorbitol, stevioside, rubusoside, corn syrup, lactose, citric acid, tartaric acid, malic acid, succinic acid, Lactic acid, L-ascorbic acid, dl-α-tocopherol, sodium erythorbate, glycerin, propylene glycol, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, gum arabic, carrageenan, casein Gelatin, pectin, agar, vitamin B, nicotinic acid amide, calcium pantothenate, amino acids, calcium salts, dyes, perfumes, and the like preservatives. These may be used alone or in combination of two or more.

-How to use-
As the use method, it is preferable to ingest 1 g / day to 3 g / day of the oil / fat composition containing α-linolenic acid orally. The ingestion may be daily use or may be taken in one go.
For example, the heat stroke preventive agent is preferably taken before going out, and preferably taken 6 hours before going out to just before going out.

(Food)
The food contains at least one of the heat stroke preventive agent and the 3-hydroxyacyl-CoA dehydrogenase activator as an active ingredient, and further contains other components appropriately selected as necessary. It becomes.
Here, the food means a food that is less likely to cause harm to human health and is ingested orally or by gastrointestinal administration in a normal social life. It is not limited to categories such as, for example, but broadly includes, for example, general foods, health foods, health functional foods, quasi-drugs, pharmaceuticals, and the like, which are taken orally.

  As the food, a fat or oil composition containing α-linolenic acid may be added to any food so as not to hinder its activity, or a fat or oil composition containing α-linolenic acid as a main component. Dietary supplements.

  The food is not particularly limited and may be appropriately selected depending on the intended purpose. Examples thereof include carbonated drinks, fruit / juice drinks, coffee drinks, tea-based drinks, tea drinks (green tea, oolong tea, black tea, etc.), Beverages such as soy milk, vegetable drinks, sports drinks, dairy drinks, soft drinks, milk drinks, lactic acid bacteria drinks, etc .; ice cream, ice sorbet, shaved ice, etc .; soba, udon, harusame, gyoza skin, sweet potato skin, Chinese Noodles such as noodles, instant noodles; sweets such as candy, candy, gum, chocolate, tablets, snacks, biscuits, jelly, jam, cream, baked goods, bread; crabs, salmon, clams, tuna, sardines, shrimp, Fishery products such as skipjack, mackerel, whale, oyster, saury, squid, red mussel, scallop, abalone, sea urchin, salmon roe, tocobushi; kamaboko, ham, sausage Dairy products such as processed milk and fermented milk; oils and fats and processed foods such as salad oil, tempura oil, margarine, mayonnaise, shortening, whipped cream and dressing; seasonings such as sauces and sauces; curry; Retort pouch foods such as stew, oyakodon, porridge, porridge, Chinese rice, katsudon, tendon, unadon, hayashi rice, oden, marbodough, gyudon, meat sauce, egg soup, omelet, gyoza, shomai, hamburger, meatball, etc .; Various forms of health foods and dietary supplements; pharmaceuticals such as tablets, capsules, drinks, and troches; and quasi-drugs.

  As the other components, those similar to the other components in the heat stroke preventive agent and the 3-hydroxyacyl-CoA dehydrogenase activator can be used.

  The amount of the heat stroke preventive agent or the 3-hydroxyacyl-CoA dehydrogenase activator added to the food varies depending on the type of the target food, and cannot be specified unconditionally. It may be added in a range that does not impair the taste, and is preferably 0.001% by mass to 50% by mass, more preferably 0.01% by mass to 20% by mass, based on various target foods. In the case of a food in the form of granules, tablets or capsules, the content is preferably 0.01% by mass to 100% by mass, more preferably 5% by mass to 100% by mass.

  The food can be orally ingested on a daily basis, and heat stroke can be prevented extremely effectively by the action of the oil / fat composition containing α-linolenic acid.

  The heat stroke preventive agent, the 3-hydroxyacyl-CoA dehydrogenase activator, and the food of the present invention are suitably applied to humans. It can also be applied to animals other than humans.

  Hereinafter, the present invention will be described specifically with reference to Examples of the present invention. However, the present invention is not limited to these Examples.

(Evaluation of Effect on Ingestion of Fat and Oil Composition 1)
<Evaluation of the effect on intake of sacha inch oil or canola oil>
Rectal temperature, dehydration rate, 3-hydroxyacyl-CoA dehydrogenase activity, and heat shock under each condition using 27 6-week-old male Crl / CD (SD) rats (manufactured by Charles River Japan) The expression ratio of protein 72 was evaluated.

  For the cultivation of the Crl / CD (SD) rats, an experimental animal breeding apparatus dedicated to rats (trade name: "Clean Luck CR-1000-HD3", manufactured by Nippon Medical Chemical Co., Ltd.) was used. Breeding conditions were adjusted by an air conditioner so that the room temperature was 23 ° C. and the relative humidity was 40%. The feed was a rat-specific feed (trade name: "MF", solid type (diameter 12 mm pellet), manufactured by Oriental Yeast Co., Ltd.), and the tap water was used as water. The breeding illumination was performed using a breeding illumination with a timer, with a light / dark cycle of 12 hours light period and 12 hours dark period. For breeding, three animals were housed in one cage.

One week after the start of the preliminary breeding, the animals were divided into three groups: the following sacha inch oil administration group (11 animals), the following canola oil administration group (9 animals), and the following water administration group (7 animals). , Canola oil or tap water was orally administered to each group using a sonde.
-Sacha inch oil administration group: reared in a resting state, and orally administered with 2.5 μL / g / day of sacha inch oil.
-Canola oil administration group: reared in a resting state, and orally administered 2.5 μL / g / day of canola oil.
-Water administration group: reared in a resting state, and orally administered 0.5 mL / day of room temperature tap water.

Examples of the sacha inch oil include endosperm part of Plukenetia volubilis (calorie: 900 kcal, protein: 0.1 g, lipid: 100 g, carbohydrate: 0 g, sodium: 0 mg, cholesterol: 0 g, vitamin E: 200 mg, per 100 g of sacha inch oil) α-Linolenic acid: 45 g) was used by squeezing oil by a cold press method and filtering through a filter. The sacha inch oil had an acid value of 1 mgKOH / g, a peroxide value of 0 meq / kg, an iodine value of 202 mgI / 100 mg, and had no problem in quality. The acid value was measured by potassium hydroxide titration, the peroxide value was measured by sodium thiosulfate titration, and the iodine value was measured by Wijs-cyclohexane method.
Examples of the canola oil include commercially available canola oil (trade name: “Nisshin Canola Oil”, manufactured by Nisshin Oillio Group Co., Ltd .; calorific value: 900 kcal, protein: 0 g, lipid: 100 g, lipid: 100 g, carbohydrate: 0 g, per 100 g of canola oil) Sodium: 0 mg, cholesterol: 0 g, vitamin E: 31.4 mg).

The fatty acid composition of the fat composition of the sacha inch oil and the canola oil was measured under the following conditions. Table 4 shows the results.
40 mg to 60 mg of each oil and fat composition is collected in a test tube with a screw cap (outer diameter 12 mm, capacity 10 mL, cap: plastic, packing: silicon), and after adding 6 mg of heptadecanoic acid as an internal standard, 2 mL of hexane is added. In addition, the mixture was stirred to dissolve the fat and oil composition. Then, hexane was distilled off under nitrogen gas, a 0.5 M / L sodium hydroxide / methanol solution was added, the inside of the test tube was purged with nitrogen, and then the lid was closed and heated at 100 ° C. for 9 minutes (mixed appropriately). Heated with a heat block. After heating and cooling with ice, boron trifluoride-methanol reagent (manufactured by Wako Pure Chemical Industries, Ltd.) was added, and the inside of the test tube was closed with a nitrogen purge lid, and heated (mixed as appropriate) at 100 ° C. for 7 minutes. And heated with a heat block. Next, after heating, the test tube was cooled with ice, 3 mL of hexane was added, and after shaking, 5 mL of a saturated saline solution was added, mixed gently, and centrifuged at 1,500 rpm for 10 minutes. The hexane layer separated by the centrifugation was measured using a gas chromatograph / flame ionization type detector (GC-FID) under the following conditions.
-GC-FID-
・ System: GC-4000Plus (manufactured by GL Sciences Inc.)
-Column: Trade name: InertCap Pure-WAX 0.25mmI. D. × 30m df = 0.25μm (manufactured by GL Sciences Inc.)
-Column Temp. : 150 ° C (5 minutes) → 10 ° C / minute → 250 ° C (20 minutes)
・ Carrier Gas: Helium (He), 100 kPa
Injection: Split 1:80 1.0 μL, 250 ° C.
・ Detection: FID Range 10 °, 260 ° C
As a standard substance for confirming the peak position, a fatty acid methyl mixed standard sample (trade name: RM-2, manufactured by Sigma-Aldrich) was used.

  The administration was performed six times a week for four weeks during the light period from 17:00 to 17:30. One week before the end of the experiment, the rats were previously exercised for 10 minutes a day with a trade name: "Experimental animal forced movement measuring device" (manufactured by Shinano Manufacturing Co., Ltd.) for one week, and the rats were used to the exercise load. . One week before the end of the experiment, a small digital thermometer (device name: "BAT-7001H", manufactured by Bio Research Center Co., Ltd.) was inserted once a day, 5 cm from the anus, and became accustomed to the measurement of rectal temperature. I let it.

After a lapse of 4 weeks from the start of the administration, the sacha inch oil administration group (11 animals), the canola oil administration group (9 animals), and the water administration group (7 animals) were divided into the following groups.
The sacha inch oil administration group (11 animals) was divided into a sacha inch oil administration (23 ° C. non-exercise exposure) group (3 animals) and a sacha inch oil administration (35 ° C. exercise exposure) group (8 animals).
The canola oil administration group (9 animals) was divided into a canola oil administration (23 ° C non-exercise exposure) group (3 animals) and a canola oil administration (35 ° C exercise exposure) group (6 animals).
The water-administered group (7 animals) was divided into a water-administered (23 ° C non-exercise exposure) group (3 animals) and a water-administered (35 ° C exercise exposure) group (4 animals). The results of the grouping are shown in Table 5 below. In addition, "23 degreeC non-exercise exposure" means performing normal rearing at 23 degreeC, and "35 degreeC exercise exposure" means performing exercise load at 35 degreeC.

  Regarding the sacha inch oil administration (35 ° C exercise exposure) group, the canola oil administration (35 ° C exercise exposure) group, and the water administration (35 ° C exercise exposure) group, at room temperature of 35 ° C and a relative humidity of 40%, The exercise load was given for 30 minutes. On the other hand, at room temperature 23 ° C. and relative humidity 40 ° C., for the sacha inch oil administration (23 ° C. non-exercise exposure) group, the canola oil administration (23 ° C. non-exercise exposure) group, and the water administration (23 ° C. non-exercise exposure) group. %, And were bred at rest. Exercise for 30 minutes in an environment at a room temperature of 35 ° C. and a relative humidity of 40% is a state that causes heat stroke. The exercise load was performed at a rate of 20 m / min, which corresponds to a load of about 50% relative exercise intensity, using a device name: "Experimental animal forced exercise measurement device" (manufactured by Shinano Seisakusho Co., Ltd.). In addition, the asterisk (*) in a table | surface and a figure shows the comparison result of the sacha inch oil administration group by a Student's t-test, and a canola oil administration group or a water administration group, and one asterisk (*) Indicates that there is a significant difference when the risk factor is less than 5%.

The “exercise load” is an exercise of a running degree in a human, and corresponds to an exercise intensity of 6 mets.
-Reference 1: How to grasp exercise intensity (Akira Ito: Illustration, Introduction to Exercise Physiology, p.129, Dentistry Publishing, 1990), http: // www-user. yokohama-cu. ac. jp / ~ sport / menu / staff / tamaki / edu / training. html
Reference 2: Exercise guidelines for health promotion 2006 (Ministry of Health, Labor and Welfare: Exercise Guide, p. 7, 2006), http: // www. mhlw. go. jp / bunya / kenkou / undou01 / pdf / data. pdf

<Weight and food consumption>
The body weight of each rat was measured every day for 4 weeks from the start of administration using an electronic balance (device name: “DZ-2000”, manufactured by Shimadzu Corporation). There was no significant difference between each group during the administration period (not shown). Also, there was no significant difference between the groups during the administration period in the amount of food consumed (not shown).

(Example 1)
<Rectal temperature>
Rectal temperatures before and after exercise at 35 ° C. in the sacha inch oil administration (35 ° C. exercise exposure) group, the canola oil administration (35 ° C. exercise exposure) group, and the water administration (35 ° C. exercise exposure) group were small digital A thermometer (device name: "BAT-7001H", manufactured by Bio Research Center Co., Ltd.) was inserted 5 cm from the anus and measured. The results are shown in Table 6, FIG. 1 and FIG. The heat stroke incidence was determined based on the proportion of rats whose rectal temperature increased by 6 ° C. or higher. In the rat, a state in which the rectal temperature is higher than normal temperature by 6 ° C. or more is a heat stroke state. Table 6 shows the results. As shown in Table 6 and FIG. 1, there was no significant difference between before and after exercise load in the canola oil administration (35 ° C. exercise exposure) group and the water administration (35 ° C. exercise exposure) group. In the exposure group, the increase in rectal temperature was significantly (<5% risk) suppressed after exercise compared to the water administration group (35 ° C exercise exposure) group and the canola oil administration group (35 ° C exercise exposure) group. Was. In addition, as shown in Table 6 and FIG. 2, in the sacha inch oil administration group, the rectal temperature after exercise was significantly increased (risk rate less than 5%) in the water administration group (35 ° C. exercise exposure). Had been suppressed. From these results, it was confirmed that intake of sacha inch oil suppressed increase in body temperature.

なお、前記表６中、３５℃運動負荷後の直腸温の値は、平均±標準誤差で示した。また、３５℃運動負荷後のサチャインチオイル投与（３５℃運動暴露）群におけるアスタリスク（＊）は、３５℃運動負荷後のキャノーラオイル投与（３５℃運動暴露）群及び水投与（３５℃運動暴露）群に対しての有意差（危険率５％未満）である。

In Table 6, the values of rectal temperature after exercise at 35 ° C. are shown as mean ± standard error. The asterisk (*) in the sacha inch oil-administered (35 ° C exercise exposure) group after 35 ° C exercise load indicates the canola oil administration (35 ° C exercise exposure) group and water administration (35 ° C exercise exposure) after 35 ° C exercise load. ) Significant difference (<5% risk) for the group.

(Example 2)
<Dehydration rate>
The dehydration rates of the sacha inch oil administration (35 ° C. exercise exposure) group, canola oil administration (35 ° C. exercise exposure) group, and water administration (35 ° C. exercise exposure) group were measured using an electronic balance (trade name: “DZ-2000”). , Manufactured by Shimadzu Corporation), the weight of each rat before and after exercise at 35 ° C. was measured, and the dehydration rate (weight loss rate) was calculated by the following equation 1. The results are shown in Table 7 and FIG.
Dehydration rate (weight loss rate) = (weight before exercise load-weight after exercise load) / weight before exercise load x 100 ... Formula 1

  As shown in Table 7 and FIG. 3, there is no significant difference between the canola oil administration (35 ° C. exercise exposure) group and the water administration (35 ° C. exercise exposure) group, but the sacha inch oil administration (35 ° C. exercise exposure) group. , Dehydration was significantly (less than 5% risk) suppressed in the water-administered (35 ° C exercise exposure) group. From these results, it was confirmed that intake of sacha inch oil suppressed dehydration.

なお、前記表７中、脱水率の値は、平均±標準誤差で示した。また、サチャインチオイル投与（３５℃運動暴露）群におけるアスタリスク（＊）は、水投与（３５℃運動暴露）群に対しての有意差（危険率５％未満）である。

In Table 7, the values of the dehydration rates are shown as mean ± standard error. In addition, the asterisk (*) in the sacha inch oil administration (35 ° C. exercise exposure) group is a significant difference (risk rate less than 5%) from the water administration (35 ° C. exercise exposure) group.

<Hydroxyacyl-CoA dehydrogenase activity and heat shock protein 72>
Immediately after the exercise load at 35 ° C in the sacha inch oil administration (35 ° C exercise exposure) group, canola oil administration (35 ° C exercise exposure) group, and water administration (35 ° C exercise exposure) group, the sacha inch oil administration (35 ° C exercise exposure) was completed. Exercise exposure) group, the aforementioned sacha inch oil administration (23 ° C. non-exercise exposure) group, canola oil administration (35 ° C. exercise exposure) group, canola oil administration (23 ° C. non-exercise exposure) group, water administration (35 ° C. exercise exposure) The lower limb skeletal muscle (gastrocnemius muscle) and the left ventricle wall of the right leg of the rats in the group and the water-administered group (exposed to 23 ° C. without exercise) were excised and cryopreserved in liquid nitrogen at −80 ° C.

  A crushing ball crusher for SK mill (trade name: “sk-100-DLC10”, manufactured by Tokken Co., Ltd.) is placed in the tube containing the cryopreserved lower limb skeletal muscle (gastrocnemius muscle) and the wall of the left ventricle. (Trade name: "sk-100", manufactured by Tokken Co., Ltd.), frozen with liquid nitrogen, and then shaken 1600 times for 20 seconds. A 5-fold volume of homogenization buffer: 500 mL, Tris-HCl (manufactured by Merck): 3.94 g, and EDTA · 2Na (Wako Pure Chemical Industries, Ltd.) were added to the pulverized lower limb skeletal muscle (gastrocnemius muscle) and the left ventricle wall. 0.181 g), adjusted to pH 7.4 with hydrochloric acid and sodium hydroxide, and made up with distilled water), and homogenized. Thereafter, the mixture was lightly shaken by hand and centrifuged at 14,000 rpm for 15 minutes at 4 ° C. using a cooling centrifuge (trade name: “5415R”, manufactured by Eppendorf Co., Ltd.) to obtain a supernatant.

(Example 3)
-3-Hydroxyacyl-CoA dehydrogenase activity-
The supernatant obtained from the lower limb skeletal muscle (gastrocnemius muscle) of the sacha inch oil administration (35 ° C exercise exposure) group, canola oil administration (35 ° C exercise exposure) group, and water administration (35 ° C exercise exposure) group The 3-hydroxyacyl-CoA dehydrogenase activity was measured by the method described in "Akira Nakatani, Content and Enzyme Activity of Mouse Skeletal Muscle and Cardiac Myoglobin, Bulletin of Nara University of Education 40 (2) 29-34, 1991". The results are shown in Table 8 and FIG. As shown in Table 8 and FIG. 4, the sachain oil-administered (35 ° C exercise exposure) group was significantly (dangerous) compared to the canola oil-administered (35 ° C exercise exposure) group and water-administered (35 ° C exercise exposure) group. (A rate of less than 5%), the 3-hydroxyacyl-CoA dehydrogenase activity was increased. From these results, it was confirmed that intake of sacha inch oil activates β-oxidation lipid metabolism and contributes to promotion of ATP supply.

なお、前記表８中、３−ヒドロキシアシルＣｏＡ脱水素酵素活性の値は、平均±標準誤差で示した。また、サチャインチオイル投与（３５℃運動暴露）群におけるアスタリスク（＊）は、キャノーラオイル投与（３５℃運動暴露）群及び水投与（３５℃運動暴露）群に対しての有意差（危険率５％未満）である。

In Table 8, the value of the activity of 3-hydroxyacyl-CoA dehydrogenase was represented by the average ± standard error. In addition, an asterisk (*) in the sacha inch oil-administered (35 ° C exercise exposure) group was significantly different from the canola oil-administered (35 ° C exercise exposure) group and the water-administered (35 ° C exercise exposure) group (risk rate of 5). %).

(Example 4)
-Expression ratio of heat shock protein 72-
The sacha inch oil administration (35 ° C. exercise exposure) group, the sacha inch oil administration (23 ° C. non exercise exercise) group, the canola oil administration (35 ° C. exercise exposure) group, the canola oil administration (23 ° C. non exercise exposure) group, The heat shock protein 72 in the lower limb skeletal muscle (gastrocnemius muscle) and the left ventricle wall was subjected to heat stress using the supernatant in the water-administered (35 ° C. exercise exposure) group and the water-administered (23 ° C. non-exercise exposure) group. Was analyzed by the following method.

Using the supernatant, after electrophoresis, Western blotting was performed, and the emission luminance of the used luminescent substrate (trade name: “ECL plus”, manufactured by GE Healthcare Japan Co., Ltd.) was analyzed by image analysis software (trade name: “ CS Analyzer ver 2.0 ", manufactured by ATTO Co., Ltd.), and the expression level of each group of the heat shock protein 72 was measured. Thereafter, the expression ratio of the heat shock protein 72 under 35 ° C. exercise load was determined as follows.
--- Method for calculating the expression ratio of heat shock protein 72--
Expression ratio of heat shock protein 72 in the sacha inch oil administration (35 ° C. exercise exposure) group = expression amount of heat shock protein 72 in the sacha inch oil administration (35 ° C. exercise exposure) group ÷ the sacha inch oil administration (23 ° C.) Average value of expression level of heat shock protein 72 in non-exercise exposure group) Expression ratio of heat shock protein 72 in canola oil administration (35 ° C. exercise exposure) group = heat shock protein 72 in canola oil administration (35 ° C. exercise exposure) group Expression level of heat shock protein 72 in the canola oil-administered (non-exercise exposure at 23 ° C.) group Average expression rate of heat-shock protein 72 in the water-administered (35 ° C. exercise exposure) group = the water administration (35 Expression level of heat shock protein 72 in the group exposed to the water Given (23 ° C. nonmotile exposed) group in the expression level of the average value of the heat shock protein 72

  The results of the expression ratio of each group are shown in Table 9, FIG. 5 and FIG. As shown in Table 9, FIG. 5 and FIG. 6, in the lower limb skeletal muscle (gastrocnemius muscle) (FIG. 5) and the left ventricular wall (FIG. 6), the group treated with sacha inch oil (35 ° C. exercise exposure) was treated with water (35 ° C.). The increase in the expression of heat shock protein 72 was significantly (less than 5% risk) suppressed in the group exposed to exercise at 35 ° C.) and the group administered exposure to canola oil (exposed to exercise at 35 ° C.). From these results, it was confirmed that intake of sacha inch oil can suppress heat stress in each muscle cell. This result is considered to indicate that intake of sacha inch oil suppressed increase in muscle temperature.

なお、前記表９中、ヒートショックプロテイン７２の発現割合の値は、平均±標準誤差で示した。また、サチャインチオイル投与（３５℃運動暴露）群におけるアスタリスク（＊）は、キャノーラオイル投与（３５℃運動暴露）群及び水投与（３５℃運動暴露）群に対しての有意差（危険率５％未満）である。

In Table 9, the value of the expression ratio of the heat shock protein 72 was shown by the average ± standard error. In addition, an asterisk (*) in the sacha inch oil-administered (35 ° C exercise exposure) group was significantly different from the canola oil-administered (35 ° C exercise exposure) group and the water-administered (35 ° C exercise exposure) group (risk rate of 5). %).

(Evaluation of effect on intake of fat and oil composition 2)
<Evaluation of the effect of ingesting perilla oil, linseed oil, or canola oil>
Using 32 male 6-week-old male Crl / CD (SD) rats (manufactured by Charles River Japan Co., Ltd.), the running time under each condition and the rectal temperature were evaluated.

  The Crl / CD (SD) rats were bred in the same manner as in Evaluation 1 of Effect on Ingestion of Fat and Oil Composition.

One week after the start of preliminary breeding, the animals were divided into three groups: the following sesame oil administration group (12 animals), the following linseed oil administration group (10 animals), and the following canola oil administration group (10 animals). Linseed oil or canola oil was orally administered to each group using a sonde.
-Sesame oil administration group: The animals were bred in a resting state, and 0.196 μL / g / day of perilla oil was orally administered.
-Linseed oil administration group: reared in a resting state, and orally administered linseed oil at 0.207 μL / g / day.
-Canola oil administration group: reared in a resting state, and orally administered 0.25 mL / day of canola oil.

  As the sesame oil, trade name: sesame oil (manufactured by Safflower Foods Co., Ltd.), as the linseed oil, trade name: linseed oil (manufactured by Nippon Flour Milling Co., Ltd.), and as the canola oil, trade name: "Nisshin Canola" Oil ", manufactured by Nisshin Oillio Group Co., Ltd.

  The fatty acid composition of the oil-and-fat composition of the perilla oil, the linseed oil, and the canola oil was measured in the same manner as in Sacha Inch oil and Canola oil in Evaluation 1 of Effect on Ingestion of Oil and Fat Composition. Table 10 shows the results.

  The administration was carried out in the same manner as in Evaluation 1 of Effect on Ingestion of Fat and Oil Composition.

Four weeks after the start of administration, the perilla oil administration group (12 animals), the linseed oil administration group (10 animals), and the canola oil administration group (10 animals) were divided into the following groups.
The perilla oil administration group (12 animals) was divided into a perilla oil administration (23 ° C non-exercise exposure) group (6 animals) and a perilla oil administration (35 ° C exercise exposure) group (6 animals).
The linseed oil-administered group (10 animals) was divided into a linseed oil-administered (23 ° C non-exercise exposure) group (5 animals) and a linseed oil-administered (35 ° C exercise exposure) group (5 animals).
The canola oil administration group (10 animals) was divided into a canola oil administration (23 ° C non-exercise exposure) group (5 animals) and a canola oil administration (35 ° C exercise exposure) group (5 animals). The results of the grouping are shown in Table 11 below. In addition, "23 degreeC non-exercise exposure" means performing normal rearing at 23 degreeC, and "35 degreeC exercise exposure" means performing exercise load at 35 degreeC.

  Regarding the perilla oil administration (35 ° C. exercise exposure) group, the linseed oil administration (35 ° C. exercise exposure) group, and the canola oil administration (35 ° C. exercise exposure) group, the evaluation was performed in the same manner as in the evaluation 1 of the effect on the ingestion of the oil composition. For 30 minutes. On the other hand, in the perilla oil administration (23 ° C. non-exercise exposure) group, the linseed oil administration (23 ° C. non-exercise exposure) group, and the canola oil administration (23 ° C. non-exercise exposure) group, the influence on the ingestion of the oil composition was examined. The animals were bred at rest in the same manner as in Evaluation 1. In addition, the asterisk (*) in a table | surface and a figure shows the comparison result of the sesame oil administration group or the linseed oil administration group by the Student's t-test, and a canola oil administration group, and one asterisk (*) ) Indicates that there is a significant difference when the risk ratio is less than 5%, and two asterisks (**) indicate that there is a significant difference when the risk ratio is less than 1%.

<Weight and food consumption>
The body weight of each rat was measured in the same manner as in Evaluation 1 of Effect on Ingestion of Fat and Oil Composition. There was no significant difference between each group during the administration period (not shown). Also, there was no significant difference between the groups during the administration period in the amount of food consumed (not shown).

(Example 5)
-Running time-
For the perilla oil administration (35 ° C. exercise exposure) group, the linseed oil administration (35 ° C. exercise exposure) group, and the canola oil administration (35 ° C. exercise exposure) group, the running time during exercise load at 35 ° C. for 30 minutes. Was measured. In addition, in the case where some rats became unable to run during the exercise load, the time during which the exercise became inoperable from the start of the exercise load was taken as the travel time, and the average value was calculated and used as the travel time. The results are shown in Table 12 and FIG.

なお、前記表１２中、３５℃運動負荷後の走行時間は、平均±標準誤差で示した。また、３５℃運動負荷後のアマニ油投与（３５℃運動暴露）群におけるアスタリスク（＊）は、３５℃運動負荷後のキャノーラオイル投与（３５℃運動暴露）群に対しての有意差（危険率５％未満）である。

In Table 12, the running time after the exercise load at 35 ° C. was shown as an average ± standard error. The asterisk (*) in the linseed oil-administered (35 ° C exercise exposure) group after 35 ° C exercise load was significantly different from the canola oil-administered (35 ° C exercise exposure) group after 35 ° C exercise load (risk rate). <5%).

  As shown in Table 12 and FIG. 7, the running time of the perilla oil administration (35 ° C. exercise exposure) group and the linseed oil administration (35 ° C. exercise exposure) group were compared to the canola oil administration (35 ° C. exercise exposure) group. Turned out to be long. In particular, it was found that the linseed oil-administered group (exposed to exercise at 35 ° C.) had a longer running time than the other groups. This indirectly indicates that the activity time is long even under the intense heat condition of 35 ° C., and heat stroke is less likely to occur.

(Example 6)
-Rectal temperature-
For the perilla oil administration (35 ° C exercise exposure) group, the linseed oil administration (35 ° C exercise exposure) group, and the canola oil administration (35 ° C exercise exposure) group, the rectal temperature before and after exercise load at 35 ° C was measured using oil and fat. The effect was measured in the same manner as in Evaluation 1 of Influence on Ingestion of Composition. In addition, before and after non-exercise exposure at 23 ° C., the perilla oil administration (23 ° C. non-exercise exposure) group, the linseed oil administration (23 ° C. non-exercise exposure) group, and the canola oil administration (23 ° C. non-exercise exposure) group were performed. The rectal temperature was also measured in the same manner as in Evaluation 1 of Influence on Ingestion of Fat and Oil Composition. In addition, the results of the rectal temperature of each rat at 35 ° C. exercise exposure show that the amount of change in rectal temperature before and after exercise load was the change in rectal temperature per 30 minutes of running (° C.) because the running time at 35 ° C. exercise exposure was different. / 30 minutes). The heat stroke incidence was determined based on the proportion of rats whose rectal temperature increased by 6 ° C. or more. In the rat, a state in which the rectal temperature is higher than normal temperature by 6 ° C. or more is a heat stroke state. The results are shown in Table 13 and FIG.

なお、表１３中、「２３℃非運動暴露後、又は３５℃運動曝露後の直腸温」でのエゴマ油投与（２３℃非運動曝露）群、及びアマニ油投与（２３℃非運動曝露）群におけるアスタリスク（＊＊）は、キャノーラオイル投与（２３℃非運動曝露）群に対しての有意差（危険率１％）であり、エゴマ油投与（３５℃運動曝露）群、及びアマニ油投与（３５℃運動曝露）群におけるアスタリスク（＊＊）は、キャノーラオイル投与（３５℃運動曝露）群に対しての有意差（危険率１％）である。また、「３０分間走行当たりの直腸温の変化」でのエゴマ油投与（２３℃非運動曝露）群、及びアマニ油投与（２３℃非運動曝露）群におけるアスタリスク（＊）は、キャノーラオイル投与（２３℃非運動曝露）群に対しての有意差（危険率５％）であり、アマニ油投与（３５℃運動曝露）群におけるアスタリスク（＊）は、キャノーラオイル投与（３５℃運動曝露）群に対しての有意差（危険率５％）である。

In Table 13, in the “rectal temperature after 23 ° C. non-exercise exposure or 35 ° C. exercise exposure”, perilla oil administration (23 ° C. non-exercise exposure) group and linseed oil administration (23 ° C. non-exercise exposure) group The asterisk (**) in Table 2 indicates a significant difference (risk ratio 1%) from the canola oil administration (23 ° C. non-exercise exposure) group, and the perilla oil administration (35 ° C. exercise exposure) group and the linseed oil administration ( The asterisk (**) in the 35 ° C. exercise exposure group is a significant difference (risk ratio 1%) from the canola oil-administered (35 ° C. exercise exposure) group. The asterisk (*) in the perilla oil administration (23 ° C. non-exercise exposure) group and the linseed oil administration (23 ° C. non-exercise exposure) group in “Change in rectal temperature per 30 minutes of running” indicates canola oil administration ( The asterisk (*) in the linseed oil-administered (35 ° C exercise exposure) group was significantly different from the linseed oil-administered (35 ° C exercise exposure) group compared to the canola oil-administered (35 ° C exercise exposure) group. This is a significant difference (risk ratio 5%).

As shown in Table 13 and FIG. 8, in the 23 ° C. non-exercise exposure group, the rectal temperature hardly changed in the canola oil-administered (23 ° C. non-exercise exposure) group. In contrast, the perilla oil-administered (23 ° C non-exercise exposure) group and the linseed oil-administered (23 ° C non-exercise exposure) group were significantly (dangerous) compared to the canola oil-administered (23 ° C non-exercise exposure) group. (Less than 1% rate), and a significant (less than 5% risk) increase in rectal temperature per 30-minute run compared to the canola oil-administered (23 ° C non-exercise exposure) group. Was observed. This is considered to be because the ingestion of the oil / fat composition containing α-linolenic acid increased the activity of 3-hydroxyacyl-CoA dehydrogenase.
On the other hand, in the 35 ° C. exercise exposure group, the canola oil administration (35 ° C. exercise exposure) group showed a change in the increase of rectal temperature of 7.54 ° C. per 30 minutes. On the other hand, the rectal temperature increase in the linseed oil-administered (35 ° C. exercise exposure) group was 5.32 ° C., which was significantly lower (risk rate less than 5%), and the perilla oil administration (35 ° C. exercise exposure) The rectal temperature increase in the group also showed a low tendency of 6.33 ° C. (risk rate less than 10% (p <0.1)). The incidence of heat stroke in the canola oil-administered (35 ° C exercise exposure) group was 80%, whereas the heat intensity in the perilla oil-administered (35 ° C exercise exposure) group and the linseed oil-administered (35 ° C exercise exposure) group was 80%. The incidence rate of heat stroke was found to be low at 60% and 40%, respectively.
From this, it is considered that the intake of linseed oil and linseed oil can prevent the onset of heat stroke caused by exercise in extremely hot summer.

  The heat stroke preventive agent of the present invention can suppress increase in body temperature and muscle temperature and suppress water loss in the body even under excessive exercise such as sports under an excellent high temperature environment. It can be used as an agent for preventing disease. Further, by activating 3-hydroxyacyl-CoA dehydrogenase, which is a lipid metabolizing enzyme involved in the production of ATP, which is an intracellular energy source, and avoiding ATP supply deficiency in a high-temperature environment, multiple organs based on cell dysfunction are obtained. Heat stroke caused by damage or multiple organ failure can be prevented.

Claims (4)

An agent for preventing heat stroke, which is taken orally, comprising at least one selected from sachainchi oil, perilla oil, and linseed oil . The heat stroke preventing agent according to claim 1, wherein at least one selected from sacha inch oil, perilla oil, and linseed oil is sacha inch oil. The heat stroke preventive agent according to claim 1 or 2, wherein heat stroke is prevented by suppressing water loss in the body. A foodstuff for preventing heatstroke, comprising the agent for preventing heatstroke according to any one of claims 1 to 3.

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