JP2000014355A - Iron-enhanced beverage, food products and feeds - Google Patents
Iron-enhanced beverage, food products and feedsInfo
- Publication number
- JP2000014355A JP2000014355A JP10188604A JP18860498A JP2000014355A JP 2000014355 A JP2000014355 A JP 2000014355A JP 10188604 A JP10188604 A JP 10188604A JP 18860498 A JP18860498 A JP 18860498A JP 2000014355 A JP2000014355 A JP 2000014355A
- Authority
- JP
- Japan
- Prior art keywords
- iron
- lactoferrin
- phytic acid
- acid
- oxalic acid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 title claims abstract description 219
- 229910052742 iron Inorganic materials 0.000 title claims abstract description 109
- 235000013305 food Nutrition 0.000 title claims abstract description 27
- 235000013361 beverage Nutrition 0.000 title abstract description 8
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 claims abstract description 90
- 229940078795 lactoferrin Drugs 0.000 claims abstract description 76
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims abstract description 48
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims abstract description 48
- 235000002949 phytic acid Nutrition 0.000 claims abstract description 48
- 239000000467 phytic acid Substances 0.000 claims abstract description 48
- 229940068041 phytic acid Drugs 0.000 claims abstract description 48
- 235000006408 oxalic acid Nutrition 0.000 claims abstract description 42
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 15
- 235000021242 lactoferrin Nutrition 0.000 abstract description 34
- 108010063045 Lactoferrin Proteins 0.000 abstract description 28
- 102000010445 Lactoferrin Human genes 0.000 abstract description 28
- CSSYQJWUGATIHM-IKGCZBKSSA-N l-phenylalanyl-l-lysyl-l-cysteinyl-l-arginyl-l-arginyl-l-tryptophyl-l-glutaminyl-l-tryptophyl-l-arginyl-l-methionyl-l-lysyl-l-lysyl-l-leucylglycyl-l-alanyl-l-prolyl-l-seryl-l-isoleucyl-l-threonyl-l-cysteinyl-l-valyl-l-arginyl-l-arginyl-l-alanyl-l-phenylal Chemical group C([C@H](N)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CS)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCSC)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CC(C)C)C(=O)NCC(=O)N[C@@H](C)C(=O)N1CCC[C@H]1C(=O)N[C@@H](CO)C(=O)N[C@@H]([C@@H](C)CC)C(=O)N[C@@H]([C@@H](C)O)C(=O)N[C@@H](CS)C(=O)N[C@@H](C(C)C)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](C)C(=O)N[C@@H](CC=1C=CC=CC=1)C(O)=O)C1=CC=CC=C1 CSSYQJWUGATIHM-IKGCZBKSSA-N 0.000 abstract description 28
- 239000011790 ferrous sulphate Substances 0.000 abstract description 9
- 235000003891 ferrous sulphate Nutrition 0.000 abstract description 9
- BAUYGSIQEAFULO-UHFFFAOYSA-L iron(2+) sulfate (anhydrous) Chemical group [Fe+2].[O-]S([O-])(=O)=O BAUYGSIQEAFULO-UHFFFAOYSA-L 0.000 abstract description 9
- 229910000359 iron(II) sulfate Inorganic materials 0.000 abstract description 9
- BVKZGUZCCUSVTD-UHFFFAOYSA-M Bicarbonate Chemical compound OC([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-M 0.000 abstract description 7
- 208000007502 anemia Diseases 0.000 abstract description 4
- 235000013336 milk Nutrition 0.000 abstract description 3
- 239000008267 milk Substances 0.000 abstract description 3
- 210000004080 milk Anatomy 0.000 abstract description 3
- 230000028327 secretion Effects 0.000 abstract description 3
- 239000012467 final product Substances 0.000 abstract description 2
- 235000020247 cow milk Nutrition 0.000 abstract 1
- 230000002265 prevention Effects 0.000 abstract 1
- 238000001179 sorption measurement Methods 0.000 abstract 1
- 238000012360 testing method Methods 0.000 description 24
- 235000013325 dietary fiber Nutrition 0.000 description 14
- 150000002913 oxalic acids Chemical class 0.000 description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 239000000843 powder Substances 0.000 description 8
- 229910001868 water Inorganic materials 0.000 description 8
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 description 7
- 235000015099 wheat brans Nutrition 0.000 description 7
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
- 241001465754 Metazoa Species 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 239000007787 solid Substances 0.000 description 5
- 241000700159 Rattus Species 0.000 description 4
- 241000219315 Spinacia Species 0.000 description 4
- 235000009337 Spinacia oleracea Nutrition 0.000 description 4
- 235000013312 flour Nutrition 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 4
- 235000020384 spinach juice Nutrition 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 102000001554 Hemoglobins Human genes 0.000 description 3
- 108010054147 Hemoglobins Proteins 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000000835 fiber Substances 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 235000017557 sodium bicarbonate Nutrition 0.000 description 3
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 description 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 240000005979 Hordeum vulgare Species 0.000 description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 229910021578 Iron(III) chloride Inorganic materials 0.000 description 2
- 241000124008 Mammalia Species 0.000 description 2
- 241000209056 Secale Species 0.000 description 2
- 235000007238 Secale cereale Nutrition 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 235000009470 Theobroma cacao Nutrition 0.000 description 2
- 244000299461 Theobroma cacao Species 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 239000001099 ammonium carbonate Substances 0.000 description 2
- 235000015197 apple juice Nutrition 0.000 description 2
- 235000015895 biscuits Nutrition 0.000 description 2
- -1 bran Chemical class 0.000 description 2
- 230000002950 deficient Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 229940032296 ferric chloride Drugs 0.000 description 2
- 229940044631 ferric chloride hexahydrate Drugs 0.000 description 2
- 235000014106 fortified food Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 150000003278 haem Chemical class 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 150000002505 iron Chemical class 0.000 description 2
- 150000002506 iron compounds Chemical class 0.000 description 2
- RBTARNINKXHZNM-UHFFFAOYSA-K iron trichloride Chemical compound Cl[Fe](Cl)Cl RBTARNINKXHZNM-UHFFFAOYSA-K 0.000 description 2
- NQXWGWZJXJUMQB-UHFFFAOYSA-K iron trichloride hexahydrate Chemical compound O.O.O.O.O.O.[Cl-].Cl[Fe+]Cl NQXWGWZJXJUMQB-UHFFFAOYSA-K 0.000 description 2
- VCJMYUPGQJHHFU-UHFFFAOYSA-N iron(3+);trinitrate Chemical compound [Fe+3].[O-][N+]([O-])=O.[O-][N+]([O-])=O.[O-][N+]([O-])=O VCJMYUPGQJHHFU-UHFFFAOYSA-N 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000009965 odorless effect Effects 0.000 description 2
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 230000009967 tasteless effect Effects 0.000 description 2
- JHYAVWJELFKHLM-UHFFFAOYSA-H tetrasodium;2-hydroxypropane-1,2,3-tricarboxylate;iron(2+) Chemical compound [Na+].[Na+].[Na+].[Na+].[Fe+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O JHYAVWJELFKHLM-UHFFFAOYSA-H 0.000 description 2
- 238000000108 ultra-filtration Methods 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- YNVZDODIHZTHOZ-UHFFFAOYSA-K 2-hydroxypropanoate;iron(3+) Chemical compound [Fe+3].CC(O)C([O-])=O.CC(O)C([O-])=O.CC(O)C([O-])=O YNVZDODIHZTHOZ-UHFFFAOYSA-K 0.000 description 1
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 108010026206 Conalbumin Proteins 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 235000019733 Fish meal Nutrition 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- 235000019764 Soybean Meal Nutrition 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 241000282887 Suidae Species 0.000 description 1
- 208000025371 Taste disease Diseases 0.000 description 1
- 102000004338 Transferrin Human genes 0.000 description 1
- 108090000901 Transferrin Proteins 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 235000012538 ammonium bicarbonate Nutrition 0.000 description 1
- 235000012501 ammonium carbonate Nutrition 0.000 description 1
- 210000004102 animal cell Anatomy 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- PLKYGPRDCKGEJH-UHFFFAOYSA-N azane;2-hydroxypropane-1,2,3-tricarboxylic acid;iron Chemical compound N.[Fe].OC(=O)CC(O)(C(O)=O)CC(O)=O PLKYGPRDCKGEJH-UHFFFAOYSA-N 0.000 description 1
- 210000000601 blood cell Anatomy 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000012813 breadcrumbs Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 235000010216 calcium carbonate Nutrition 0.000 description 1
- DKIDFDYBDZCAAU-UHFFFAOYSA-L carbonic acid;iron(2+);carbonate Chemical compound [Fe+2].OC([O-])=O.OC([O-])=O DKIDFDYBDZCAAU-UHFFFAOYSA-L 0.000 description 1
- 235000015190 carrot juice Nutrition 0.000 description 1
- 239000013522 chelant Substances 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 239000007857 degradation product Substances 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000004222 ferrous gluconate Substances 0.000 description 1
- 235000013924 ferrous gluconate Nutrition 0.000 description 1
- 229960001645 ferrous gluconate Drugs 0.000 description 1
- 229960001781 ferrous sulfate Drugs 0.000 description 1
- 239000004467 fishmeal Substances 0.000 description 1
- 238000003304 gavage Methods 0.000 description 1
- 238000010353 genetic engineering Methods 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 235000011167 hydrochloric acid Nutrition 0.000 description 1
- 238000009616 inductively coupled plasma Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- RUTXIHLAWFEWGM-UHFFFAOYSA-H iron(3+) sulfate Chemical compound [Fe+3].[Fe+3].[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O RUTXIHLAWFEWGM-UHFFFAOYSA-H 0.000 description 1
- 229910000360 iron(III) sulfate Inorganic materials 0.000 description 1
- VRIVJOXICYMTAG-IYEMJOQQSA-L iron(ii) gluconate Chemical compound [Fe+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O VRIVJOXICYMTAG-IYEMJOQQSA-L 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- ZLNQQNXFFQJAID-UHFFFAOYSA-L magnesium carbonate Chemical compound [Mg+2].[O-]C([O-])=O ZLNQQNXFFQJAID-UHFFFAOYSA-L 0.000 description 1
- 239000001095 magnesium carbonate Substances 0.000 description 1
- 229910000021 magnesium carbonate Inorganic materials 0.000 description 1
- 235000014380 magnesium carbonate Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 235000019656 metallic taste Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000012459 muffins Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 239000008363 phosphate buffer Substances 0.000 description 1
- 239000011736 potassium bicarbonate Substances 0.000 description 1
- 235000015497 potassium bicarbonate Nutrition 0.000 description 1
- 229910000028 potassium bicarbonate Inorganic materials 0.000 description 1
- 229910000027 potassium carbonate Inorganic materials 0.000 description 1
- 235000011181 potassium carbonates Nutrition 0.000 description 1
- TYJJADVDDVDEDZ-UHFFFAOYSA-M potassium hydrogencarbonate Chemical compound [K+].OC([O-])=O TYJJADVDDVDEDZ-UHFFFAOYSA-M 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 235000017550 sodium carbonate Nutrition 0.000 description 1
- 239000004455 soybean meal Substances 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000012581 transferrin Substances 0.000 description 1
- 230000009261 transgenic effect Effects 0.000 description 1
- 210000003462 vein Anatomy 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Landscapes
- Fodder In General (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、鉄剤として、鉄−
ラクトフェリンを配合した鉄強化フィチン酸及び／又は
シュウ酸類含有飲食品又は飼料に関する。[0001] The present invention relates to an iron agent,
The present invention relates to an iron-fortified phytic acid and / or oxalic acid-containing food or drink or feed containing lactoferrin.
【０００２】本発明の鉄強化フィチン酸及び／又はシュ
ウ酸類含有飲食品又は飼料は、鉄剤として鉄−ラクトフ
ェリンを使用することにより、フィチン酸及び／又はシ
ュウ酸類が存在していても、鉄分が生体に有効に利用さ
れるという特徴を有する。[0002] The food and drink or feed containing iron-enriched phytic acid and / or oxalic acids of the present invention uses iron-lactoferrin as an iron agent, so that iron-containing phytic acid and / or oxalic acids can be used even in the presence of phytic acid and / or oxalic acids. It has the feature of being effectively used for
【０００３】[0003]
【従来の技術】日本人の鉄摂取量は、昭和50年以降、鉄
所要量の充足率 100wt％前後を横ばいで推移しており、
鉄分は食事上、気をつけて摂取しなければならない栄養
素の一つといえる。また、世界的に見ても、先進工業諸
国で、鉄分は不足しがちな栄養素とされている場合が多
く、特に、貧血傾向の人や妊産婦向けの鉄強化飲食品及
び医薬等の開発が望まれている。また、豚等の家畜を飼
育するに際しては、乳仔期の貧血が深刻な問題として存
在しており、有効に鉄分を供給することができる飼料や
その補助剤等の開発が望まれている。[Prior Art] The iron intake of Japanese people has been leveling off since around 1975, at around 100 wt% of the iron requirement.
Iron can be considered one of the nutrients to be taken with care when eating. In addition, in the industrialized world, iron is often regarded as a nutrient that tends to be deficient in the world. In particular, development of iron-enriched foods and beverages and pharmaceuticals for people with anemia and pregnant women is expected. It is rare. Also, when raising domestic animals such as pigs, anemia during the infancy period is a serious problem, and there is a demand for the development of feeds that can effectively supply iron and their supplements.
【０００４】ところで、栄養素として不足しがちな鉄分
については、他の栄養素と同様、あらゆる機会を通じて
少量ずつ摂取し所要量を満たすことが望ましいといえ
る。したがって、あらゆる形態の飲食品に鉄剤を配合し
た鉄強化飲食品を開発することが望ましい。[0004] By the way, iron, which tends to be deficient as a nutrient, is desirably ingested little by little through all occasions to satisfy the required amount, like other nutrients. Therefore, it is desirable to develop iron-enriched foods and beverages in which an iron agent is added to all forms of foods and beverages.
【０００５】しかし、飲食品の中には、小麦粉、小麦、
ふすま、米ぬか、大麦、ライ麦、大豆、ほうれん草、コ
コア等のように、フィチン酸、あるいはシュウ酸類を多
量に含有するものがある。そして、これらのフィチン酸
及び／又はシュウ酸類を含有する飲食品に鉄剤を配合し
てもフィチン酸やシュウ酸類に鉄分が吸着され、飲食品
に配合した鉄剤の鉄分が有効に利用されないという問題
がある。However, some foods and drinks include flour, wheat,
There are those containing a large amount of phytic acid or oxalic acids, such as bran, rice bran, barley, rye, soybean, spinach, cocoa and the like. Then, even if an iron agent is added to the food or drink containing these phytic acid and / or oxalic acid, iron is adsorbed to the phytic acid or oxalic acid, and the iron content of the iron agent added to the food or drink is not effectively used. is there.
【０００６】一方、哺乳類の乳等の分泌液から分離され
るたんぱく質として、ラクトフェリンが知られている。
ラクトフェリンは、通常、１分子当たり鉄２原子をキレ
ート結合する能力を有しているが、このラクトフェリン
に特定の処理を施すことにより、１分子当たり少なくと
も３原子以上の多量の鉄を安定的に保持した物質を調製
することができる。例えば、ラクトフェリンを水に溶解
した後、これに鉄化合物を添加してラクトフェリンと鉄
とを反応させ、ラクトフェリン溶液中の鉄を非遊離状態
とした鉄−ラクトフェリン (特開平4-141067号公報) 、
ラクトフェリン溶液に鉄塩を添加した後、アルカリで溶
液のpHを上げることにより得られる鉄を安定に保持した
ラクトフェリン粉末 (特開平7- 17825号公報) 、重炭酸
イオンを介してラクトフェリンに鉄が結合した耐熱性鉄
−ラクトフェリン結合体 (特開平6-239900号公報) 、炭
酸及び／又は重炭酸とラクトフェリンを含む溶液に、鉄
を含む溶液を混合することにより得られる炭酸及び／又
は重炭酸−鉄−ラクトフェリン複合体 (特開平7-304798
号公報) 等である。[0006] On the other hand, lactoferrin is known as a protein separated from secretions such as milk of mammals.
Lactoferrin usually has the ability to chelate 2 iron atoms per molecule, but by subjecting this lactoferrin to a specific treatment, a large amount of iron of at least 3 atoms per molecule can be stably retained. Can be prepared. For example, after dissolving lactoferrin in water, an iron compound is added thereto to react lactoferrin with iron, and iron in the lactoferrin solution in a non-free state iron-lactoferrin (Japanese Patent Application Laid-Open No. 4-141067),
After adding an iron salt to the lactoferrin solution, the lactoferrin powder obtained by stably retaining iron obtained by raising the pH of the solution with an alkali (Japanese Patent Application Laid-Open No. 7-17825), iron binds to lactoferrin via bicarbonate ions Heat-resistant iron-lactoferrin conjugate (JP-A-6-239900), carbonic acid and / or bicarbonate-iron obtained by mixing a solution containing iron with a solution containing carbonic acid and / or bicarbonate and lactoferrin -Lactoferrin complex (JP-A-7-304798)
No.).
【０００７】[0007]
【発明が解決しようとする課題】本発明者らは、従来、
鉄分が有効に利用されないという問題のあったフィチン
酸及び／又はシュウ酸類含有飲食品に鉄剤を配合した鉄
強化フィチン酸及び／又はシュウ酸類含有飲食品を開発
するべく、鋭意研究を進めてきたところ、フィチン酸及
び／又はシュウ酸類含有飲食品に配合する鉄剤として、
多量の鉄を安定的に保持した鉄−ラクトフェリンを使用
することにより、鉄分がフィチン酸及び／又はシュウ酸
類に吸着されることなく有効に利用されることを見出し
た。そして、フィチン酸及び／又はシュウ酸類を含有す
る飼料においても同様の効果を有することを見出し、本
発明を完成するに至った。したがって、本発明は、多量
の鉄を安定的に保持した鉄−ラクトフェリンを鉄剤とし
て使用した鉄強化フィチン酸及び／又はシュウ酸類含有
飲食品又は飼料を提供することを課題とする。SUMMARY OF THE INVENTION The present inventors have conventionally
Intensive research has been conducted to develop iron-fortified phytic acid and / or oxalic acid-containing foods and drinks in which an iron agent is added to phytic acid and / or oxalic acid-containing foods and drinks, which has a problem that iron is not effectively used. As an iron agent to be added to phytic acid and / or oxalic acid-containing foods and drinks,
By using iron-lactoferrin stably holding a large amount of iron, it has been found that iron is effectively used without being adsorbed by phytic acid and / or oxalic acids. Then, they found that a feed containing phytic acid and / or oxalic acid also had the same effect, and completed the present invention. Accordingly, an object of the present invention is to provide an iron-enriched phytic acid and / or oxalic acid-containing food or drink or feed using iron-lactoferrin stably retaining a large amount of iron as an iron agent.
【０００８】[0008]
【課題を解決するための手段】本発明の鉄強化フィチン
酸及び／又はシュウ酸類含有飲食品又は飼料において
は、鉄剤として、多量の鉄を安定的に保持した鉄−ラク
トフェリンを使用する。そして、この多量の鉄を安定的
に保持した鉄−ラクトフェリンとは、溶液中でラクトフ
ェリン類と鉄が遊離した状態ではない状態で存在してい
るものであって、例えば、ラクトフェリンを水に溶解し
た後、これに鉄化合物を添加してラクトフェリンと鉄と
を反応させ、ラクトフェリン溶液中の鉄を非遊離状態と
した鉄−ラクトフェリン (特開平4-141067号公報) 、ラ
クトフェリン溶液に鉄塩を添加した後、アルカリで溶液
のpHを上げることにより得られる鉄を安定に保持したラ
クトフェリン粉末 (特開平7- 17825号公報) 、重炭酸イ
オンを介してラクトフェリンに鉄が結合した耐熱性鉄−
ラクトフェリン結合体 (特開平6-239900号公報) 、炭酸
及び／又は重炭酸とラクトフェリンを含む溶液に、鉄を
含む溶液を混合することにより得られる炭酸及び／又は
重炭酸−鉄−ラクトフェリン複合体 (特開平7-304798号
公報) 等であるが、好ましくは、重炭酸イオンを介して
ラクトフェリンに鉄が結合した耐熱性の鉄−ラクトフェ
リン結合体 (特開平6-239900号公報) 、あるいは、炭酸
及び／又は重炭酸とラクトフェリンを含む溶液に、鉄を
含む溶液を混合することにより得られる炭酸及び／又は
重炭酸−鉄−ラクトフェリン複合体 (特開平7-304798号
公報) を使用すれば良い。In the food or drink or feed containing iron-fortified phytic acid and / or oxalic acids of the present invention, iron-lactoferrin stably holding a large amount of iron is used as an iron agent. The iron-lactoferrin stably holding a large amount of iron is present in a state in which lactoferrins and iron are not released in a solution, for example, lactoferrin is dissolved in water. Thereafter, an iron compound was added thereto to react lactoferrin with iron, iron in the lactoferrin solution in a non-free state, iron-lactoferrin (Japanese Patent Application Laid-Open No. 4-141067), and an iron salt added to the lactoferrin solution. Thereafter, lactoferrin powder which stably holds iron obtained by raising the pH of the solution with an alkali (Japanese Patent Application Laid-Open No. 7-17825), heat-resistant iron in which iron is bonded to lactoferrin via bicarbonate ions
A lactoferrin conjugate (JP-A-6-239900), a carbonic acid and / or bicarbonate-iron-lactoferrin complex obtained by mixing a solution containing iron with a solution containing carbonic acid and / or bicarbonate and lactoferrin ( Preferably, a heat-resistant iron-lactoferrin conjugate in which iron is bonded to lactoferrin via bicarbonate ion (Japanese Patent Laid-Open No. 6-239900), or carbonic acid and Carbonate and / or bicarbonate-iron-lactoferrin complex (JP-A-7-304798) obtained by mixing a solution containing iron with a solution containing bicarbonate and lactoferrin may be used.
【０００９】この耐熱性の鉄−ラクトフェリン結合体や
炭酸及び／又は重炭酸−鉄−ラクトフェリン複合体は、
耐熱性を有するので、加熱しても沈澱を生じないという
特徴を有しており、しかも、鉄の収斂味や金属味も呈さ
ないという食品素材として非常に優れた適性を有するも
のである。さらに、炭酸及び／又は重炭酸−鉄−ラクト
フェリン複合体は、pH 2.1〜9.0 という広いpH領域で沈
澱を生じることなく、高い耐熱性も消失しない等の特徴
を有するので、より幅広い食品素材として利用が可能で
ある。The heat-resistant iron-lactoferrin conjugate and the carbonic acid and / or bicarbonate-iron-lactoferrin complex are:
Since it has heat resistance, it has a feature that it does not precipitate even when heated, and has very excellent suitability as a food material that does not exhibit the astringent taste or metallic taste of iron. Furthermore, the carbonic acid and / or bicarbonate-iron-lactoferrin complex has features such as not causing precipitation in a wide pH range of pH 2.1 to 9.0 and not losing high heat resistance. Is possible.
【００１０】本発明で鉄剤として使用する鉄−ラクトフ
ェリンは、ウシ等の哺乳類の乳等の分泌液から分離され
るラクトフェリン、血液や臓器等から分離されるトラン
スフェリン、卵等から分離されるオボトランスフェリン
等を原料とし、これらのラクトフェリン類に、硫酸第一
鉄、グルコン酸第一鉄、乳酸鉄、クエン酸第一鉄ナトリ
ウム、クエン酸鉄アンモニウム、塩化第二鉄、硝酸第二
鉄、硫酸第二鉄等の鉄を多量に安定的に保持させて調製
したものである。The iron-lactoferrin used as an iron agent in the present invention includes lactoferrin isolated from secretions of milk and the like of mammals such as cows, transferrin isolated from blood and organs, and ovotransferrin isolated from eggs and the like. Lactoferrin, ferrous sulfate, ferrous gluconate, iron lactate, sodium ferrous citrate, ammonium iron citrate, ferric chloride, ferric nitrate, ferric sulfate Etc. are prepared by stably retaining a large amount of iron such as
【００１１】なお、これらのラクトフェリン類を大量に
分離する方法が既に知られているので、そのいずれかの
方法により分離されたラクトフェリン類を使用すれば良
い。また、遺伝子操作により、微生物、動物細胞、トラ
ンスジェニック動物等で生産したラクトフェリン類を使
用しても良い。さらに、これらラクトフェリン類を酵素
等で分解したラクトフェリン類分解物をラクトフェリン
類として使用しても良い。Since a method of separating these lactoferrins in large quantities is already known, lactoferrins separated by any of these methods may be used. Alternatively, lactoferrins produced in microorganisms, animal cells, transgenic animals, and the like by genetic manipulation may be used. Furthermore, lactoferrin degradation products obtained by decomposing these lactoferrins with enzymes or the like may be used as lactoferrins.
【００１２】また、鉄−ラクトフェリンとして、耐熱性
鉄−ラクトフェリン結合体や炭酸及び／又は重炭酸−鉄
−ラクトフェリン複合体を調製する場合は、炭酸水、重
炭酸ナトリウム、重炭酸カリウム、重炭酸アンモニウ
ム、炭酸ナトリウム、炭酸カリウム、炭酸アンモニウ
ム、炭酸カルシウム、炭酸マグネシウム、あるいはこれ
らの混合物を使用すれば良い。そして、これらの鉄−ラ
クトフェリンのpHを調整する目的で、水酸化ナトリウ
ム、水酸化カリウム、アンモニア、塩酸、酢酸、クエン
酸、リンゴ酸、乳酸等を使用しても良い。When preparing a heat-resistant iron-lactoferrin conjugate or a carbonate and / or bicarbonate-iron-lactoferrin complex as iron-lactoferrin, carbonated water, sodium bicarbonate, potassium bicarbonate, and ammonium bicarbonate are used. , Sodium carbonate, potassium carbonate, ammonium carbonate, calcium carbonate, magnesium carbonate, or a mixture thereof. Then, for the purpose of adjusting the pH of these iron-lactoferrins, sodium hydroxide, potassium hydroxide, ammonia, hydrochloric acid, acetic acid, citric acid, malic acid, lactic acid and the like may be used.
【００１３】[0013]
【発明の実施の形態】本発明の鉄強化フィチン酸及び／
又はシュウ酸類含有飲食品又は飼料では、小麦粉、小
麦、ふすま、米ぬか、大麦、ライ麦、大豆、ほうれん
草、ココア等のように、フィチン酸、あるいはシュウ酸
類を含有する飲食品や飼料に、鉄を安定的に保持した鉄
−ラクトフェリンを配合し、フィチン酸やシュウ酸類が
存在していても鉄分が有効に利用される飲食品又は飼料
とする。そして、本発明の鉄強化フィチン酸及び／又は
シュウ酸類含有飲食品又は飼料は、鉄−ラクトフェリン
とフィチン酸及び／又はシュウ酸類を含有する飲食品又
は飼料の素材を適宜混合し、必要に応じて加熱殺菌し容
器に充填することにより製造することができる。BEST MODE FOR CARRYING OUT THE INVENTION The iron-fortified phytic acid and / or
Or, in foods and drinks or feeds containing oxalic acids, such as flour, wheat, bran, rice bran, barley, rye, soybean, spinach, cocoa, etc., phytic acid, or food and drinks or feeds containing oxalic acids, stable iron In addition, iron-lactoferrin, which is specifically retained, is blended to provide a food or drink or feed in which iron is effectively used even if phytic acid or oxalic acid is present. The iron-enriched phytic acid and / or oxalic acid-containing food or drink or feed of the present invention is prepared by appropriately mixing iron-lactoferrin with the material of the food or drink or feed containing phytic acid and / or oxalic acid, if necessary. It can be manufactured by heat sterilization and filling in a container.
【００１４】なお、鉄−ラクトフェリンの添加量につい
ては、特に制限は無いが、好ましくは、最終製品の鉄濃
度として0.1mg/100g〜2,000mg/100g程度となるよう添加
すれば良い。[0014] The amount of iron-lactoferrin to be added is not particularly limited, but it is preferable to add iron-lactoferrin so that the iron concentration of the final product is about 0.1 mg / 100 g to 2,000 mg / 100 g.
【００１５】また、鉄強化フィチン酸及び／又はシュウ
酸類含有飲食品の形態としては、例えば、パン、パス
タ、マフィン、ビスケット、クッキー、ケーキ、ジュー
ス、ゼリー、健康食品、錠菓等である。[0015] Examples of the form of foods and drinks containing iron-enriched phytic acid and / or oxalic acids include bread, pasta, muffins, biscuits, cookies, cakes, juices, jellies, health foods, tablet confectionery and the like.
【００１６】以下に、参考例、実施例及び試験例を示
し、本発明を詳しく説明する。Hereinafter, the present invention will be described in detail with reference to Reference Examples, Examples, and Test Examples.
【００１７】[0017]
【参考例１】ラクトフェリン 90gと塩化第二鉄・６水和
物 52gを水10l に溶解した後、撹拌機で撹拌しながら重
炭酸ナトリウム5gを添加して、鉄−ラクトフェリン結合
体を含む溶液を調製した。そして、この鉄−ラクトフェ
リン結合体を含む溶液を分子量 5,000カットの限外濾過
膜で脱塩及び濃縮した後、加水して容量が 10 l の鉄−
ラクトフェリン結合体を含む溶液とした。Reference Example 1 After dissolving 90 g of lactoferrin and 52 g of ferric chloride hexahydrate in 10 l of water, 5 g of sodium bicarbonate was added while stirring with a stirrer to obtain a solution containing the iron-lactoferrin conjugate. Prepared. Then, the solution containing the iron-lactoferrin conjugate was desalted and concentrated using an ultrafiltration membrane with a molecular weight of 5,000 cuts, and then water was added to add 10 l of iron-lactoferrin.
A solution containing a lactoferrin conjugate was prepared.
【００１８】この鉄−ラクトフェリン結合体を含む溶液
中に含まれる鉄量について、誘導結合プラズマ発光分光
分析器（ＩＣＰ−ＡＥＳ）で測定したところ、鉄量は 1
02mg/100mlであった。また、この鉄−ラクトフェリン結
合体を含む溶液は、多量の鉄を含んでいるにも関わら
ず、無味、無臭であった。The amount of iron contained in the solution containing the iron-lactoferrin conjugate was measured by an inductively coupled plasma emission spectrometer (ICP-AES).
It was 02 mg / 100 ml. The solution containing the iron-lactoferrin conjugate was tasteless and odorless despite containing a large amount of iron.
【００１９】なお、この鉄−ラクトフェリン結合体を含
む溶液については、凍結乾燥して粉末とし、本発明の鉄
強化フィチン酸及び／又はシュウ酸類含有飲食品又は飼
料を調製する際に使用した。The solution containing the iron-lactoferrin conjugate was freeze-dried to form a powder, which was used when preparing the food or drink or feed containing the iron-enriched phytic acid and / or oxalic acids of the present invention.
【００２０】[0020]
【参考例２】重炭酸ナトリウム400gを水 2 lに添加し、
撹拌機で撹拌して調製した重炭酸ナトリウムの過飽和溶
液中に、ラクトフェリン 90gと塩化第二鉄・６水和物 5
2gを水 8 lに溶解した溶液を撹拌機で撹拌しながら添加
して、重炭酸−鉄−ラクトフェリン複合体を含む溶液を
調製した。この重炭酸−鉄−ラクトフェリン複合体を含
む溶液を分子量 5,000カットの限外濾過膜で脱塩及び濃
縮した後、加水して容量が 10 l の溶液とした。[Reference Example 2] 400 g of sodium bicarbonate was added to 2 l of water,
In a supersaturated solution of sodium bicarbonate prepared by stirring with a stirrer, 90 g of lactoferrin and ferric chloride hexahydrate 5
A solution of 2 g in 8 l of water was added with stirring with a stirrer to prepare a solution containing the bicarbonate-iron-lactoferrin complex. The solution containing the bicarbonate-iron-lactoferrin complex was desalted and concentrated using an ultrafiltration membrane having a molecular weight of 5,000, and then water was added to obtain a solution having a volume of 10 l.
【００２１】この重炭酸−鉄−ラクトフェリン複合体を
含む溶液に含まれる鉄量について、ＩＣＰ−ＡＥＳで測
定したところ、鉄量は 101mg/100mlであった。また、こ
の重炭酸−鉄−ラクトフェリン複合体を含む溶液は、多
量の鉄を含んでいるにもかかわらず、無味、無臭であっ
た。When the amount of iron contained in the solution containing the bicarbonate-iron-lactoferrin complex was measured by ICP-AES, the amount of iron was 101 mg / 100 ml. The solution containing the bicarbonate-iron-lactoferrin complex was tasteless and odorless despite containing a large amount of iron.
【００２２】なお、この重炭酸−鉄−ラクトフェリン複
合体を含む溶液については、凍結乾燥して粉末とし、本
発明の鉄強化フィチン酸及び／又はシュウ酸類含有飲食
品又は飼料を試作する際に使用した。The solution containing the bicarbonate-iron-lactoferrin complex is freeze-dried into a powder, which is used when producing the food or drink or feed containing the iron-enriched phytic acid and / or oxalic acids of the present invention. did.
【００２３】[0023]
【試験例１】離乳直後の21日齢ウィスター系雌ラット
（日本チャールスリバー製）のうち、体重が45〜50g の
ものを選び出し、除鉄食（鉄含量 0.25mg/100g飼料、オ
リエンタル酵母工業製）を１週間投与して、血中ヘモグ
ロビン値が8g/100ml以下の貧血ラットを作成した。[Test Example 1] A 21-day-old Wistar female rat (manufactured by Charles River Japan) immediately after weaning was selected from those weighing 45 to 50 g, and subjected to an iron-free diet (iron content: 0.25 mg / 100 g feed, manufactured by Oriental Yeast Co., Ltd.) ) Was administered for one week to produce anemic rats having a blood hemoglobin value of 8 g / 100 ml or less.
【００２４】このラットを１群５〜８匹とし、以下の試
験試料を投与して、動物実験を行った。The rats were divided into groups of 5 to 8 animals, and the following test samples were administered to carry out animal experiments.
【００２５】試験試料 1：硫酸第一鉄を鉄として0.2mg/
ml添加 試験試料 2：硫酸第一鉄を鉄として0.2mg/ml及びフィチ
ン酸1mg/ml添加 試験試料 3：クエン酸第一鉄ナトリウムを鉄として0.2m
g/ml及びフィチン酸1mg/ml添加 試験試料 4：塩化第二鉄を鉄として0.2mg/ml添加及びフ
ィチン酸1mg/ml添加 試験試料 5：ヘム鉄（ブタ血漿）を鉄として0.2mg/ml及
びフィチン酸1mg/ml添加 試験試料 6：参考例１の鉄−ラクトフェリンを鉄として
0.2mg/ml及びフィチン酸1mg/ml添加 試験試料 7：参考例２の鉄−ラクトフェリンを鉄として
0.2mg/ml及びフィチン酸1mg/ml添加 試験試料 8：硫酸第一鉄を鉄として0.2mg/ml及び精製小
麦ふすま（総食物繊維75wt％、フィチン酸０wt％）を固
形として２wt％（総食物繊維 15mg/ml、フィチン酸0mg/
ml) 添加 試験試料 9：硫酸第一鉄を鉄として0.2mg/ml及び小麦ふ
すま（総食物繊維45wt％、フィチン酸３wt％）を固形と
して 3.3wt％（総食物繊維 15mg/ml、フィチン酸1mg/m
l）添加 試験試料10：参考例１の鉄−ラクトフェリンを鉄として
0.2mg/ml及び小麦ふすまを固形として 3.3wt％（総食物
繊維 15mg/ml、フィチン酸1mg/ml）添加 試験試料11：硫酸第一鉄を鉄として0.2mg/ml及び米ぬか
（総食物繊維28wt％、フィチン酸７wt％）を固形として
1.4wt％（総食物繊維4mg/ml、フィチン酸1mg/ml）添加 試験試料12：参考例１の鉄−ラクトフェリン及び米ぬか
を固形として 1.4wt％（総食物繊維4mg/ml、フィチン酸
1mg/ml）添加 試験試料13：硫酸第一鉄を鉄として0.2mg/ml及びシュウ
酸1mg/ml添加 試験試料14：ヘム鉄（ブタ血漿）を鉄として0.2mg/ml及
びシュウ酸1mg/ml添加 試験試料15：参考例１の鉄−ラクトフェリンを鉄として
0.2mg/ml及びシュウ酸1mg/ml添加 試験試料16：参考例２の鉄−ラクトフェリンを鉄として
0.2mg/ml及びシュウ酸1mg/ml添加 試験試料17：硫酸第一鉄を鉄として0.2mg/ml及びほうれ
ん草搾汁（総食物繊維 0.1wt％、シュウ酸１wt％）を0.
1g（総食物繊維0.1mg/ml、シュウ酸1mg/ml) 添加 試験試料18：参考例１の鉄−ラクトフェリンを鉄として
0.2mg/ml及びほうれん草搾汁（総食物繊維 0.1wt％、シ
ュウ酸１wt％）を0.1g（総食物繊維0.1mg/ml、シュウ酸
1mg/ml) 添加Test sample 1: 0.2 mg / ferrous sulfate as iron
Test sample 2: Ferrous sulfate 0.2mg / ml as iron and phytic acid 1mg / ml added Test sample 3: Ferrous sodium citrate 0.2m as iron
g / ml and 1 mg / ml of phytic acid added Test sample 4: 0.2 mg / ml of ferric chloride added as iron and 1 mg / ml of phytic acid added Test sample 5: 0.2 mg / ml of heme iron (porcine plasma) as iron And phytic acid 1mg / ml added Test sample 6: iron-lactoferrin of Reference Example 1 as iron
0.2 mg / ml and 1 mg / ml of phytic acid added Test sample 7: iron-lactoferrin of Reference Example 2 as iron
0.2 mg / ml and 1 mg / ml of phytic acid added Test sample 8: 0.2 mg / ml of ferrous sulfate as iron and 2 wt% of purified wheat bran (75% by weight of total dietary fiber, 0% by weight of phytic acid) as a solid (total food) Fiber 15mg / ml, phytic acid 0mg /
Test sample 9: Ferrous sulfate 0.2mg / ml as iron and wheat bran (45wt% of total dietary fiber, 3wt% of phytic acid) as a solid 3.3wt% (total dietary fiber 15mg / ml, phytic acid 1mg) / m
l) Addition Test sample 10: iron-lactoferrin of Reference Example 1 as iron
Addition of 0.2 mg / ml and wheat bran as a solid 3.3 wt% (total dietary fiber 15 mg / ml, phytic acid 1 mg / ml) Test sample 11: 0.2 mg / ml of ferrous sulfate as iron and rice bran (total dietary fiber 28 wt %, Phytic acid 7wt%) as solid
1.4 wt% (total dietary fiber 4 mg / ml, phytic acid 1 mg / ml) added Test sample 12: 1.4 wt% (total dietary fiber 4 mg / ml, phytic acid
Test sample 13: 0.2 mg / ml of ferrous sulfate as iron and 1 mg / ml of oxalic acid Test sample 14: 0.2 mg / ml of heme iron (porcine plasma) as iron and 1 mg / ml of oxalic acid Addition Test sample 15: iron-lactoferrin of Reference Example 1 as iron
Addition of 0.2 mg / ml and 1 mg / ml of oxalic acid Test sample 16: iron-lactoferrin of Reference Example 2 as iron
Addition of 0.2 mg / ml and 1 mg / ml of oxalic acid Test sample 17: 0.2 mg / ml of ferrous sulfate as iron and spinach juice (0.1% by weight of total dietary fiber, 1% by weight of oxalic acid).
Addition of 1 g (total dietary fiber 0.1 mg / ml, oxalic acid 1 mg / ml) Test sample 18: iron-lactoferrin of Reference Example 1 as iron
0.1 mg of 0.2 mg / ml and spinach juice (total dietary fiber 0.1 wt%, oxalic acid 1 wt%) (total dietary fiber 0.1 mg / ml, oxalic acid
(1mg / ml)
【００２６】各ラットには、その後も除鉄食を投与し続
けながら、試験試料（鉄を含む場合は鉄として 200μg/
ml、フィチン酸及び／又はシュウ酸を含む場合は、フィ
チン酸及び／又はシュウ酸として1mg/mlとなるよう生理
的リン酸緩衝液(pH 7.2)に懸濁したもの）を１ml／日、
4 週間、ゾンデで強制経口投与した。そして、試験試料
の投与開始後４週間目に尾静脈より採血し、自動血球計
測装置（東亜医用電子製）でヘモグロビン値を測定し
た。その結果を表１に示す。Each rat was administered a test sample (200 μg / iron if iron was contained) while continuing to receive the iron-free diet.
phytic acid and / or oxalic acid, when phytic acid and / or oxalic acid are suspended in a physiological phosphate buffer (pH 7.2) at 1 mg / ml), 1 ml / day,
Gavage was administered by sonde for 4 weeks. Four weeks after the start of the administration of the test sample, blood was collected from the tail vein, and the hemoglobin value was measured with an automatic blood cell counter (Toa Medical Electronics). Table 1 shows the results.
【００２７】[0027]
【表１】 ────────────────────────── 試験試料 ヘモグロビン値（平均値±標準偏差） ────────────────────────── １ 12.5±1.7 (g/100ml) ２ 5.3±0.6 ３ 6.9±1.0 ４ 5.7±0.9 ５ 8.1±1.8 ６ 10.8±1.7 ７ 11.2±2.1 ８ 9.3±1.2 ９ 5.4±0.5 10 11.4±2.0 11 4.8±0.5 12 11.0±2.3 13 5.1±0.6 14 6.6±1.4 15 10.9±2.3 16 11.2±1.9 17 4.6±0.8 18 11.0±1.4 ────────────────────────── 以上のように、フィチン酸やシュウ酸類は鉄を吸着する
性質を有するので、通常の方法で無機鉄や有機鉄を添加
しても鉄が生体で有効に利用されない。しかし、鉄剤と
して鉄−ラクトフェリンを使用することにより、フィチ
ン酸やシュウ酸類が存在していても、添加した鉄分が生
体で有効に利用された。[Table 1] ────────────────────────── Test sample hemoglobin value (mean ± standard deviation) ───────── ───────────────── 1 12.5 ± 1.7 (g / 100ml) 2 5.3 ± 0.6 3 6.9 ± 1.0 4 5.7 ± 0.9 5 8.1 ± 1.8 6 10.8 ± 1.7 7 11.2 ± 2.1 8 9.3 ± 1.2 9 5.4 ± 0.5 10 11.4 ± 2.0 11 4.8 ± 0.5 12 11.0 ± 2.3 13 5.1 ± 0.6 14 6.6 ± 1.4 15 10.9 ± 2.3 16 11.2 ± 1.9 17 4.6 ± 0.8 18 11.0 ± 1.4 ──────フ ィ As mentioned above, phytic acid and oxalic acids have the property of adsorbing iron. Even if added, iron is not effectively used in living organisms. However, by using iron-lactoferrin as an iron agent, even if phytic acid or oxalic acid was present, the added iron was effectively used in a living body.
【００２８】[0028]
【実施例１】小麦ふすま（総食物繊維45wt％、フィチン
酸１wt％）10kgに、参考例２で得られた重炭酸−鉄−ラ
クトフェリン複合体粉末（鉄として約10wt％）200gを混
合し、全固形グラム当たり２mgの鉄と10mgのフィチン酸
を含有した小麦ふすまを製造した。この小麦ふすまには
食物繊維が45wt％含まれている。EXAMPLE 1 200 g of the bicarbonate-iron-lactoferrin composite powder (about 10 wt% as iron) obtained in Reference Example 2 was mixed with 10 kg of wheat bran (total dietary fiber: 45 wt%, phytic acid: 1 wt%), A wheat bran containing 2 mg iron and 10 mg phytic acid per gram total solids was produced. This wheat bran contains 45% by weight of dietary fiber.
【００２９】[0029]
【実施例２】ほうれん草搾汁（総食物繊維 0.2wt％、シ
ュウ酸１wt％) 10容、参考例１の鉄−ラクトフェリン結
合体を含む溶液（鉄含量 102mg/100ml) 10容、リンゴ果
汁 100容、ニンジン搾汁70容、レモン果汁10容を混合
し、加熱殺菌し、鉄強化ほうれん草入り飲料を製造した
（鉄量５mg/100ml、シュウ酸量50mg/100ml) 。Example 2 Spinach juice (total dietary fiber 0.2 wt%, oxalic acid 1 wt%) 10 volumes, solution containing iron-lactoferrin conjugate of Reference Example 1 (iron content 102 mg / 100 ml) 10 volumes, apple juice 100 volumes , 70 parts of carrot juice and 10 parts of lemon juice were mixed and sterilized by heating to produce an iron-enriched spinach-containing beverage (iron content 5 mg / 100 ml, oxalic acid content 50 mg / 100 ml).
【００３０】[0030]
【実施例３】マーガリン３kg、精製上白糖２kgを混合し
ホイップした後、全卵 0.7kgを添加してホイップした原
料（原料Ａ）を調製した。一方、小麦粉10kg、大豆たん
ぱく質 0.3kg、脱脂粉乳 0.4kg、及び実施例１で得られ
た鉄強化小麦ふすま２kgを混合した原料（原料Ｂ）を調
製した。そして、原料Ａ及び原料Ｂを混合した後、 10g
ずつ成形カットし、バンド型オーブンで 180℃、11分間
焼成して鉄・繊維強化ビスケットを製造した（鉄量約2m
g/枚）。Example 3 After 3 kg of margarine and 2 kg of refined white sugar were mixed and whipped, 0.7 kg of whole egg was added to prepare a whipped raw material (raw material A). On the other hand, a raw material (raw material B) was prepared by mixing 10 kg of flour, 0.3 kg of soybean protein, 0.4 kg of skim milk powder, and 2 kg of the iron-enriched wheat bran obtained in Example 1. Then, after mixing the raw materials A and B, 10 g
Each was cut and molded and baked at 180 ° C for 11 minutes in a band-type oven to produce iron-fiber reinforced biscuits (iron amount: about 2m
g / sheet).
【００３１】[0031]
【実施例４】蜂蜜 3.0部、70wt％Ｄ−ソルビット 3.0
部、グラニュー糖 2.0部、ほうれん草搾汁30.0部、リン
ゴジュース 29.0 部及び参考例２で得られた重炭酸−鉄
−ラクトフェリン複合体粉末 0.5部に脱イオン水を添加
して 100部とし、混合溶解した後、加熱殺菌して、鉄強
化ほうれん草飲料を製造した（鉄量５mg/100ml) 。[Example 4] Honey 3.0 parts, 70wt% D-sorbit 3.0
Parts, 2.0 parts of granulated sugar, 30.0 parts of spinach juice, 29.0 parts of apple juice and 0.5 parts of bicarbonate-iron-lactoferrin complex powder obtained in Reference Example 2 to 100 parts by adding deionized water to make 100 parts. Then, the mixture was sterilized by heating to produce an iron-enriched spinach drink (iron content: 5 mg / 100 ml).
【００３２】[0032]
【実施例５】脱脂粉乳33部、小麦粉19部、ブドウ糖８
部、パン粉７部、魚粉７部、大豆粕４部、砂糖４部、ビ
タミン・ミネラル混合物３部、動物性油脂２部、実施例
１で得られた鉄強化ふすま２部及びオリゴ糖１部を混合
し、鉄強化食物繊類含有養豚用飼料を製造した（鉄量40
mg/kg)。Example 5 33 parts skim milk powder, 19 parts flour, 8 glucose
Parts, bread crumbs 7 parts, fish meal 7 parts, soybean meal 4 parts, sugar 4 parts, vitamin / mineral mixture 3 parts, animal fats and oils 2 parts, iron-reinforced bran 2 parts obtained in Example 1 and oligosaccharide 1 part The mixture was mixed to produce a feed for pig raising containing iron-enriched fiber (40 iron).
mg / kg).
【００３３】[0033]
【発明の効果】従来、フィチン酸及び／又はシュウ酸類
を含有する食品又は飼料に鉄剤を添加しても、その鉄分
がフィチン酸及び／又はシュウ酸類に吸着されて生体に
有効に利用されないという問題があった。ところが、鉄
剤として鉄−ラクトフェリンを使用することにより、そ
の鉄分が生体に有効に利用される鉄強化フィチン酸及び
／又はシュウ酸類含有飲食品又は飼料を提供することが
できる。Conventionally, even when an iron agent is added to a food or feed containing phytic acid and / or oxalic acid, the iron is adsorbed by the phytic acid and / or oxalic acid and is not effectively used in living organisms. was there. However, by using iron-lactoferrin as an iron agent, it is possible to provide an iron-enriched phytic acid and / or oxalic acid-containing food / beverage product or feed in which the iron content is effectively used in a living body.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 佐藤 薫 埼玉県上福岡市新田１−１−７ セントラ ルプレイン309 Ｆターム(参考） 2B150 AA03 AB03 AB20 CJ07 DA32 DD01 DD02 DH07 4B017 LC03 LG04 LG07 LK01 LK12 LK15 LK20 LP13 4B018 LB03 LB08 MS01 MS03 MS04 MS07 ────────────────────────────────────────────────── ─── Continuing on the front page (72) Inventor Kaoru Sato 1-1-7 Nitta, Nitta, Kamifukuoka-shi, Saitama F-term (reference) 2B150 AA03 AB03 AB20 CJ07 DA32 DD01 DD02 DH07 4B017 LC03 LG04 LG07 LK01 LK12 LK15 LK20 LP13 4B018 LB03 LB08 MS01 MS03 MS04 MS07
Claims (1)
することを特徴とする鉄強化フィチン酸及び／又はシュ
ウ酸類含有飲食品又は、飼料。An iron-enriched phytic acid and / or oxalic acid-containing food or drink or feed comprising iron-lactoferrin as an iron agent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10188604A JP2000014355A (en) | 1998-07-03 | 1998-07-03 | Iron-enhanced beverage, food products and feeds |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10188604A JP2000014355A (en) | 1998-07-03 | 1998-07-03 | Iron-enhanced beverage, food products and feeds |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2000014355A true JP2000014355A (en) | 2000-01-18 |
Family
ID=16226586
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP10188604A Pending JP2000014355A (en) | 1998-07-03 | 1998-07-03 | Iron-enhanced beverage, food products and feeds |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2000014355A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2011148651A1 (en) * | 2010-05-27 | 2011-12-01 | キリンホールディングス株式会社 | Iron adsorption and/or absorption agent utilizing alcohol-treated yeast |
| JP2020507313A (en) * | 2017-02-14 | 2020-03-12 | ソシエテ・デ・プロデュイ・ネスレ・エス・アー | Iron-enriched food composition |
-
1998
- 1998-07-03 JP JP10188604A patent/JP2000014355A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2011148651A1 (en) * | 2010-05-27 | 2011-12-01 | キリンホールディングス株式会社 | Iron adsorption and/or absorption agent utilizing alcohol-treated yeast |
| JP2020507313A (en) * | 2017-02-14 | 2020-03-12 | ソシエテ・デ・プロデュイ・ネスレ・エス・アー | Iron-enriched food composition |
| JP7092774B2 (en) | 2017-02-14 | 2022-06-28 | ソシエテ・デ・プロデュイ・ネスレ・エス・アー | Iron-enriched food composition |
| JP7092774B6 (en) | 2017-02-14 | 2022-08-01 | ソシエテ・デ・プロデュイ・ネスレ・エス・アー | Iron-enriched food composition |
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