KR20020092021A - Opuntia ficus-indica fruit extract and immuno-activating agent comprising it as an effective component - Google Patents

Abstract

PURPOSE: An immunoactive agent containing a fruit extract of Opuntia ficus-indica var. Saboten Makino showing immunoactive activity against macrophages and complement systems is provided which is used for the prevention and treatment of various disorders. CONSTITUTION: Opuntia ficus-indica is extracted with cold water at 20 to 30deg.C, hot water at 70 to 100deg.C or an organic solvent such as methanol or ethanol. To overcome discoloration problems caused by degradation of pigment stability in accordance with the progression of a manufacturing process of an immunoactive agent, pigment stability according to a pH of the extract is assayed, and a functional test in accordance with kinds of flavor, sugar and acid added to improve the flavor peculiar to the Opuntia ficus-indica is performed and then a physiological effect on the Opuntia ficus-indica is examined.

Description

Palm Cactus Fruit Extract and Immunostimulating Agent Containing It as an Active Ingredient

The present invention relates to a palm cactus fruit extract and an immunoactive enhancer containing the same as an active ingredient. More specifically, cactus extract extracted from palm cactus fruit using water or an organic solvent, preferably cold water or ethanol at 20 to 30 ° C. And it relates to a natural immune activity enhancing agent for enhancing the immune activity of macrophages and complement system containing it as an active ingredient.

Opuntia ficus-indica , native or cultivated on Jeju Island, is a perennial herb derived from the tropics and can be eaten as a fruit. It contains high amounts of dietary fiber and vitamin C, as well as anticancer and phenolic substances. It is known to have an excellent antimutagenic effect, anti-aging, constipation, and treatment of adult diseases [中葯 大 辭典, 上海 科學 技術 出版社 小學 官; Tokyo, p2731 (1985). In oriental medicine, it has been used to treat neurological pain or to treat diseases such as health, nourishment tonic, anti-inflammatory detoxification, antipyretics, and dysentery, and it is also known to be used for the purpose of controlling bleeding [中藥 大事 典, 新 文 豊].出版社, 上 卷, p483-489 (1981). Studies on the anti-ulcer effect of palm cactus in experimental rats with gastric ulcer showed that the incidence of ulcer was higher in rats that did not consume cactus compared with rats that consumed cactus. It has been reported to have an ulcer effect. [Chapter: A study on the anti-ulcer activity of cactus against stressful gastric ulcer in rats. Seoul National University Master's Thesis (1997).

The red color of cactus fruits is due to betaline pigments, which are classified into red betacyanins and yellow betaxanthins, and anthocyanins, commonly known as red pigments. It is known that it is distinguished from the red of the) dye. In particular, the beta cyanine pigments are composed of betanin and its isomers isobetanin, phyllocactin and isophyllocactin, which occupy the largest portion, and the maximum absorption of these pigments. The wavelength is 537-538 nm [Piattelli, M. et al., Betacyanins of the family cactaceae. Phytochemistry , 8 , 1503 (1969).

Macrophages, on the other hand, are involved in both the innate and acquired immunity of the body and are known to have phagocytosis, adheence capacity, and prostaglandin secretion when exposed to foreign or inflammatory agents. Increase the back, and induces functional changes such as increasing the synthesis of various proteins such as enzymes. Cytokines (TNF-α, IL-1, IL-8, IL-6, IL-12 secreted from macrophages by immune modulators such as Interferon (IFN) and lipopolysaccharide (LPS)) ), Hydrogen peroxide (H ₂ O ₂ ), nitrogen monoxide (NO), cytolytic protease (cytolytic protease) and the like are known to be cytotoxic to cancer cells. Activated macrophages are also known to have antimicrobial and anticancer effects.

In addition to macrophages, the complement system is a major factor in the immune system that is involved in both humoral and cellular immunity. In phagocytic cells, such as macrophages, there are receptors of degradation products from the activation of the complement system. This means that the complement system is directly involved in the immune response of major immune system cells, such as macrophages. The main roles of the complement system are three: opsonization of pathogens, adherence capacity of inflammatory cells into inflammatory sites, and direct hemolytic action of pathogens. Of these, opsonization of pathogens and accumulation of inflammatory cells into inflammatory sites are known as immune responses involving complement and macrophages.

Despite the excellent physiological activity, systematic studies on cactus in-depth in Korea are not sufficient, and the current consumption is reaching the limit compared to the production, which is increasing the burden on domestic cactus growers. On the other hand, cactus farms in Miyazaki Prefecture and Miyazaki Prefecture in Japan have established cacti as a special product in the form of processed foods [Lopez, PO and Burgos, RR: Canned prickly pear juice. Technologia De Alimentos , 8 , 237 (1973).

The inventors of the present invention devised in view of the above points, to analyze the general and basic components of the cactus fruit extract, and based on the above data to close the fruit's intrinsic color and to improve the cactus-specific freshness and flavor In order to analyze the pigment stability according to pH and determine the type of flavor, sugar and acid to be added, the present invention was completed by demonstrating the effect of enhancing the immune activity of the cactus fruit extract of the present invention on macrophages and complement system.

Accordingly, an object of the present invention is to provide a cactus extract extracted from the palm cactus fruit. Another object of the present invention to provide an immunoactive enhancer containing the cactus extract as an active ingredient.

The above object of the present invention is to extract palm cactus fruit extract using cold water of 20-30 ℃, hot water of 70-100 ℃, methanol or ethanol; Analyzing the general and basic components of the cactus fruit extract; In order to overcome the problem of discoloration due to deterioration of the stability of the pigment according to the progress of the manufacturing process of the immunoactive enhancer containing the extract of the present invention, the pigment stability according to the pH of the extract of the present invention is analyzed and added to improve the flavor of the cactus Performing a sensory test on the extract of the present invention according to possible flavors, sugars and acids to determine the type of the additive; It was achieved by elucidating unknown physiological activity effects on the palm cactus, namely, the immunoactivating effect of the cactus extract of the present invention on macrophages and complement system.

EMBODIMENT OF THE INVENTION Hereinafter, the structure of this invention is demonstrated in detail.

1 is a process chart showing the process of extracting the present invention palm cactus fruit cold water extract,

Figure 2 is a graph showing the relative absorbance of the palm cactus fruit cold water extract of the present invention according to the pH change,

Figure 3 is a graph showing the relative absorbance of palm cactus fruit 20 ℃ cold water extract and 100 ℃ hot water extract of the present invention,

Figure 4 is a graph showing the macrophage activation of the present invention palm cactus fruit extract,

5 is a graph showing the anti-complement activity of the present invention palm cactus fruit extract,

Figure 6 is a photograph of the granular immunoactivator containing the present invention palm cactus fruit extract,

Figure 7 is a photograph of a tablet-type immunoactive enhancer containing the present invention palm cactus fruit extract,

Figure 8 is a photograph of a tablet-type immunoactivator containing the present invention palm cactus fruit extract.

Palm cactus fruit extract of the present invention is extracted using water or an organic solvent. Preferably extracted with water or ethanol. More preferably, it extracts using cold water of 20-30 degreeC.

Palm cactus fruit extract of the present invention can be usefully used as a functional food or food medicament having an effect of enhancing the immune activity.

In addition, the immunoactive enhancer containing the palm cactus fruit extract of the present invention as an active ingredient may be formulated into a powder, granule, pill or tablet, and may contain a pharmaceutically acceptable carrier, excipient, dispersant, suspending agent or stabilizer. have.

Hereinafter, the specific method of the present invention will be described in detail with reference to Examples and Experimental Examples, but the scope of the present invention is not limited to these Examples and Experimental Examples.

Example 1: Extraction of Palm Cactus Fruit Extract

Biofruit of cactus used as samples was purchased from various farms in Jeju Island. After washing the purchased cactus biofruit, cactus cold water extract was obtained using distilled water at 20 to 30 ° C. Cactus hot water extract was obtained using distilled water at 70-100 ° C. Cactus methanol extract and cactus ethanol extract were obtained using methanol and ethanol as organic solvents. Cactus extract using the cold water, hot water or organic solvent was extracted according to a conventional extraction method that can be easily understood by those skilled in the art, so the detailed technical details are not specified. However, the present invention used a general extraction method, for example, cold water extract fractions after screening of methanol and ethanol as in the case of cold water extract. Hot water extract, methanol extract and ethanol extract are also the same as the cold water extraction method except that hot water, methanol and ethanol are used as solvents, respectively. The cold water extract manufacturing process is shown in FIG. 1.

Example 2 Analysis of General Components of Cactus Fruit Extract

AOAC Process Methods [ Official Methods of Analysis , 15th ed., Association of Official Analytical Dhemists, Washington, DC, USA. p.994 (1990)], the general composition of cactus fruit was analyzed. That is, the moisture content was measured at 105 ° C atmospheric pressure drying, the crude fat content was determined by Soxhlet extract method, the crude fiber content was determined by H ₂ SO ₄ -NaOH analysis, and the ash content was measured by direct ashing. Crude protein content was calculated by multiplying the nitrogen coefficient by 6.25 using the Semimicro kjeldahl method. The content of soluble nitrogen free extract (nitrogen free extract) was expressed as 100% by subtracting the amount of moisture, crude ash, crude fat, crude protein and crude fiber. The soluble nitrogen-free substance is a substance consisting of three components of carbon, hydrogen or oxygen, and means carbohydrates or sugars, and more specifically, names including starch, rubbery, sugar, viscous substance, pectin or pigments. The general components of the freeze-dried palm cactus fruit 20 ~ 30 ℃ cold water extract is shown in Table 1.

Common Components of Palm Cactus Fruit Cold Water Extract ingredient content(%) moisture 9.46 Crude protein 3.98 Crude fat 1.48 Crude fiber 4.43 View minutes 11.95 Soluble Nitrogen 68.70

As shown in Table 1, the main component occupying the largest portion of the general components of palm cactus was soluble nitrogen-free, which occupies 68.70% of the total general components. After that, the contents were 11.95%, 9.46%, and 4.43%, respectively.

As a result of analyzing the general components of palm cactus fruit hot water extract, ethanol extract, methanol extract in the same manner as the palm cactus fruit cold water extract, it was almost the same as the result of the cold water extract.

Example 3 Measurement of Dietary Fiber Content, pH, and Maximum Absorbance in Palm Cactus Fruit Extract

AOAC Process Methods [ Official Methods of Analysis , 16th ed., Association of Official Analytical Dhemists, Washington, DC, USA. ch. 12 p. 7, ch. 14 p. 70 (1995)] was added 50 ml of 0.08 M phosphate buffer (pH 6.0) to 1.0 g of the lyophilized powder sample. The pH of the solution was adjusted to 6.0 ± 0.2. To the solution was added 0.1 ml of a thermally stable α-amylase termamyl solution, followed by heating at 95 ° C. for 15 minutes and further heating at 100 ° C. for 15 minutes. After the reaction solution was allowed to cool at room temperature, the pH was adjusted to 7.5 ± 0.1 with 0.275N NaOH solution and 0.1 ml of protease solution was added thereto. The solution was reacted again for 30 minutes in a 60 ° C shaking incubator and allowed to cool. Then, the pH was adjusted to 4.0-4.6 by adding 0.275N HCl solution. 0.3ml amyloglucosidase was added to the solution, which was then placed in a 60 ° C shaker and allowed to react for 30 minutes. 0.5 g of celite was placed in coarse glass-frit to measure the weight (when no sample was added), and then the enzyme mixture was completed. The filtrate was then washed twice with 10 ml of distilled water, 95% ethanol and acetone each. Distilled water was added to the filtrate to make 100 g, and 400 ml of 60 ° C. ethanol was added thereto, and the mixture was left at room temperature for 60 minutes. The precipitate mixture was filtered through a granulated glass frit as described above. Then, washed three times with 20 ml of 78% ethanol, twice with 10 ml of 95% ethanol, acetone each. After filtration, the vessel containing the precipitate was dried in a dryer at 105 ° C. for one day, and then weighed after cooling in a desiccator. One of the two samples was used for protein quantification by the Kjeldahl method, and the other was used for ash quantification after incubating for 5 hours at 525 ° C. The content of soluble dietary fiber (Soluble Dietary Fiber, SDF) was calculated according to Equation 1 below.

On the other hand, in order to measure the content of insoluble dietary fiber (Insoluble Dietary Fiber, IDF), the precipitated filtrate was filtered with a glass frit and then washed twice with 10 ml of distilled water, 95% ethanol and acetone. The same method was repeated as in the analysis of the fiber content. Immediately after the precipitation step, the vessel containing the precipitate was dried in a dryer at 105 ° C. for one day, and then weighed after cooling in a desiccator. One of the two samples was used for protein quantification by the Kjeldahl method, and the other was used for ash quantification after incubating for 5 hours at 525 ° C. The content of insoluble dietary fiber was calculated according to Equation 2 below.

The total dietary fiber content (Total Dietary Fiber, TDF) was calculated based on Equation 3 from the calculated SDF and IDF values.

The total dietary fiber content obtained by adding the water-soluble dietary fiber content and the insoluble dietary fiber content of the palm cactus fruit cold water extract purchased by each plant was measured, and the pH was measured, and then the maximum absorbance of the betaline, the red pigment, was measured at 535 nm. The results are shown in Table 2 below.

Determination of Total Dietary Fiber, pH, and Maximum Absorption in Cold Water Extracts of Palm Cactus Fruits sample Pigmentation (maximum absorbance at 535 nm) pH Total dietary fiber content (%) S-1 0.116 4.43 41.4 S-2 0.272 4.05 43.1 S-3 0.526 4.14 30.1 S-1, S-2, and S-3 are arbitrarily named to distinguish purchased farms, and all the samples are cold water extracts.

As shown in Table 2, the content of dietary fiber contained more than 10% S-1 and S-2 samples than S-3 samples, depending on the farm where the sample was purchased. The pH of each sample was as high as S-1> S-3> S-2. The maximum absorbance showed the maximum absorbance at 535 nm, the same region as the red beet, and the sample of S-3 showed an absorption peak even at 270 nm. In addition, the S-3 sample showed much higher absorbance at 535 nm than the S-1 or S-2 sample. In view of the fact that the S-3 sample had excellent pigment stability in the processing step, it was estimated that the absorbance peak at 270 nm, which is high absorbance and UV region, was involved in the dye stability.

Example 4 Analysis of Stability of Pigment in Palm Cactus Fruit Extract

In order to analyze the stability of the red pigment according to the heat treatment and pH change of the cactus fruit extract, the change of absorbance at 535 nm was measured while changing the pH of the sample solution of the cold water extract of the present invention to 4-12, and the cold water extraction condition and the hot water extraction condition The absorbance change at the time was measured. In the pH change experiment, the relative absorbance (%) was converted into a comparison value of the absorbance at each pH when the absorbance at pH 4.15 was assumed to be 100. The results are shown in FIG. In the extraction condition experiment, when the absorbance of 20 ℃ cold water extract was assumed to be 100, the absorbance of 100 ℃ hot water extract was converted into a comparative value. The results are shown in FIG.

As shown in FIG. 2, the absorbance decreases toward the alkali side, so the relative absorbance drops to 50% or less at pH 8, and the absorbance of the hot water extract is lower than 20% compared to the cold water extract as shown in FIG. . From the above, the red pigment of the cactus fruit is stable under acidic conditions, but extremely unstable under alkaline conditions, and also weak in heat, and thus it is found that hot water extraction at high temperature is not preferable.

Example 5 Sensory Evaluation of Palm Cactus Fruit Extract According to Flavor, Sugar or Acid Type

Experimental Example 1: Sensory Evaluation of Palm Cactus Fruit Extract According to Flavor Type

Various flavors that are best suited to the red pigment and viscosity of the palm cactus fruit extract of the present invention, that is, raspberry flavor, blackberry flavor, watermelon flavor, acerola flavor, mulberry flavor, scented flavor, passion fruit flavor, mixed fruit flavor, strawberry flavor, berry flavor Sensory tests were conducted for the blueberry, alderberry, plum and grape flavors. Cactus fruit cold water extract of the present invention was used as the extract. As a result, grape and passion fruit were the best. Accordingly, the present invention used a mixed flavor coated grape flavor and fashion fruit flavor as an immunoactive enhancer containing the cactus fruit extract as an active ingredient. The sensory test results are shown in Table 3 below. Each sensory test was performed using a modified 5-point calculation method and evaluated using a randomized complete block design. The scores indicate that the strength of the property is weaker as 1 (+) and stronger as 5 (+++++).

Sensory Evaluation of Palm Cactus Fruit Extract of the Present Invention According to Flavor incense score Raspberry flavor ++ Blackberry flavor + Watermelon flavor + Acerola flavor + Audi +++ Schisandra flavor + Passion fruit flavor +++++ Mixed Fruit Flavor ++++ Strawberry flavor + Aroma ++ Blueberry flavor ++ Alderberry flavor +++ Plum flavor ++ Grape +++++

Experimental Example 2: Sensory Evaluation of Palm Cactus Fruit Extract According to Sugar Types

In order to give the most suitable sweetness to the palm cactus fruit extract of the present invention, the sensory test was carried out by varying the sugar type. In the present experimental example, saccharide xylitol, glucose, fructose, lactose and stevioside were used. Cactus fruit cold water extract of the present invention was used as the extract. As a result, xylitol was the best, followed by lactose. The sensory test results are shown in Table 4 below. Each sensory test was carried out using a modified five-point calculation method, and evaluated using an ingot method. The scores indicate that the strength of the property is weaker as 1 (+) and stronger as 5 (+++++).

Sensory Test of Palm Cactus Fruit Extract of the Present Invention According to Sugar Types Party score Xylitol +++++ glucose ++ fruit sugar ++ Lactose ++++ Stevioside +++

Experimental Example 3 Sensory Test of Palm Cactus Fruit Extracts According to Acid Type

In order to give the best sour taste to the palm cactus fruit extract of the present invention, the sensory test was carried out by varying the acid type. In this experimental example, hydrous citric acid, citric anhydride, malic acid, lactic acid, vitamin C, tartaric acid, fumaric acid, and succinic acid were used as the acid. Cactus fruit cold water extract of the present invention was used as the extract. As a result, malic acid and vitamin C were the best. The sensory test results are shown in Table 5 below. Each sensory test was carried out using a modified five-point calculation method, and evaluated using an ingot method. The scores indicate that the strength of the property is weaker as 1 (+) and stronger as 5 (+++++).

Sensory Test of Palm Cactus Fruit Extract of the Present Invention According to Acid Type mountain score Function +++ Anhydrous Citric Acid +++ Malic acid +++++ Lactic acid ++ Vitamin c +++++ Tartaric acid + Fumaric acid + Succinic acid +

Example 6 Measurement of the Biological Activity of the Palm Cactus Fruit Extract of the Present Invention

Experimental Example 4 Measurement of Macrophage Activation

Cold water extract, hot water extract, methanol extract and ethanol extract of Palm Cactus fruit prepared in Example 1 were dissolved in physiological saline, respectively, to prepare an extract test solution of 100 µg / ml. RPMI containing Hepes, penicillin / streptomycin and amphotericin B within 48-72 hours after injecting 1 ml of a thioglycollate culture into the abdominal cavity of 5-8 week old male ICR mice Washed with -1640 culture and macrophages were harvested from mouse abdominal cavity. The harvested macrophages were washed twice with RPMI-1640 culture and redispersed in RPMI-1640 culture so that the cell number was 1 × 10 ⁶ cells / ml. The dispersion was dispensed into each well of a 96-well plate 180 μl, and then incubated for 2 hours in a 37 ° C., 5% CO ₂ incubator.

When macrophages form monolayers in each well, non-adherent cells are washed twice with RPMI-1640 culture medium and then removed, followed by 180 μl of RPMI-1640 medium containing 10% FBS (fetal bovine serum) in each well. Each aliquot was added, and 20 μl of the extract test solution prepared above was added thereto, followed by incubation for 24 hours at 37 ° C. and a 5% CO ₂ incubator to activate macrophages.

25 μl of 0.1% Triton X-100 was added to the monolayer of the activated macrophages to dissolve the cell membranes of the macrophages. At this time, 10 mM ρ-nitrophenyl phosphate was used as a substrate of the acid phosphatase of lysosomes. 150 μl was added together with 50 μl of 0.1 M citric acid buffer to react in acidic condition for 1 hour, and the reaction was stopped by adding 0.2 M borate buffer, followed by absorbance at 405 nm with ELISA READER (Bio-Rad 3550-UV). Measured. Comparison of the absorbance of each extract of the present invention measured by the above method based on the absorbance of physiological saline, a negative control group, was shown as a macrophage relative activation [Suzuki et al., Effect of orally administered β-glucan on macrophage function in mice. Int. Soc. Immunopharmac. 12, 675 (1990). The results are shown in FIG.

The macrophage relative activity of the palm cactus fruit extract of the present invention was 160%, 199%, 111% and 201% of hot water extract, cold water extract, methanol extract and ethanol extract at a concentration of 100 µg / ml, respectively. From the above results, it was found that the cold water extract in the polymer fraction and the ethanol extract in the low molecular fraction were excellent in activating the macrophages. Therefore, the palm cactus fruit extract of the present invention showed a high macrophage relative activity of about 200%, and thus it was found that the palm cactus fruit extract of the present invention has an immunological activity.

Experimental Example 5: measurement of anti-complement activity

Anti-complement activity was measured by complement fixation test based on the degree of erythrocyte hemolysis by complement remaining after complement consumption by the sample using the Meyer method. That is, 50 μl of the cactus fruit extract of the present invention dissolved in serum, 2% gelatin, 3 mM Ca ⁺⁺ , 10 mM Mg ⁺⁺ GVB ⁺⁺ (gelatin veronal buffered saline, pH 7.4) and tertiary distilled water, respectively. Each mixture was first reacted at 37 ° C. for 30 minutes, and then 350 μl of GVB ⁺⁺ was added to the reaction solution, which was serially diluted 10-160 times. After adding 750 μl of GVB ^++, 250 μl of positive sensitized erythrocytes (EA cells) were added thereto, followed by secondary reaction at 37 ° C. for 60 minutes, and then 2.5 ml of PBS (phosphated buffered saline, pH 7.4) was added to stop the reaction. I was. The absorbance of the supernatant obtained by centrifuging the reaction solution at 2500 rpm for 10 minutes was measured at 412 nm. Anti-complement activity was inhibited by 50% total complement hemolysis (TCH ₅₀ %) of the control group reacted only with deionized water instead of NHS, buffer, and sample (inhibition of 50% total complement hemolysis, ₅₀ % ITCH). Kabat et al., Complement and complement fixation. In Experimental Immunology. Charles C Thomas Publisher. Ilinois (1964). The results are shown in FIG.

Anti-complement activity of palm cactus fruit extract of the present invention is cold water extract, hot water extract and ethanol extract 70%, 50%, and 63%, respectively, at a concentration of 1000 µg / ml when the maximum anticomplement activity is 100%. Was the highest at.

Example 7 Preparation of an Immunostimulating Agent Containing Palm Fructus Fruit Extract of the Present Invention as an Active Ingredient

Based on the results of Examples 1 to 6, an immunoactive enhancer was prepared containing the present invention cactus fruit extract as an active ingredient. The components and contents of one example of the granular immunostimulating agent according to the present invention are shown in Table 6 below. On the other hand, a photographic view of the granular immunoactivator is shown in FIG.

ingredient content Palm Cactus Fruit Extract 33.33 Lactose 33.33 Grape powder 2.22 Vitamin c 3.6 (Non-fired) Shell Petrified Powder (Ca 35%) 3.6 DL-apple mountain 1.8 Passion fruit flavored cotton 0.92 L-carnitine 0.6 Taurine 0.6 Sum 100.0

The components and the contents of one example of the tablet-type immunoactivator according to the present invention are shown in Table 7 below. On the other hand, a photographic view of the tablet immunoactivator is shown in FIG. 8 is a photograph of another tablet immunopotentiator.

ingredient content (Non-fired) Shell Petrified Powder (Ca 35%) 33.33 Grape powder 15.33 (Anhydrous) crystalline glucose 15.0 Palm Cactus Fruit Extract 12.3 Xylitol 9.6 Lactic acid 9.0 Vitamin c 1.53 Taurine 1.53 Stearin magnesium 0.985 (Anhydrous) citric acid 0.9 Zinc oxide 0.24 Passion fruit flavored cotton 0.24 Stevioside 0.015 Sum 100.0

As described above, the palm cactus fruit extract of the present invention, as described in Examples and Experimental Examples, has an immune activity enhancing effect on the macrophage and complement system, and thus an immunoactive enhancer containing the same as an active ingredient relates to the prevention and treatment of various immune diseases. It is a very useful invention in the functional food and food and pharmaceutical industry.

Claims (4)

Extracted by water or an organic solvent, Opuntia ficus-indica fruit extract, characterized in that to enhance the immune activity by increasing the activity of the macrophage and complement system (complement system). The palm cactus fruit extract according to claim 1, wherein the water is cold water at 20 to 30 ° C. The palm cactus fruit extract according to claim 1, wherein the organic solvent is ethanol. An immunoactivator, characterized in that it contains the palm cactus fruit extract of claim 1 as an active ingredient.