JP2712583B2 - Foods and drinks containing easily absorbable minerals - Google Patents
Foods and drinks containing easily absorbable mineralsInfo
- Publication number
- JP2712583B2 JP2712583B2 JP1166404A JP16640489A JP2712583B2 JP 2712583 B2 JP2712583 B2 JP 2712583B2 JP 1166404 A JP1166404 A JP 1166404A JP 16640489 A JP16640489 A JP 16640489A JP 2712583 B2 JP2712583 B2 JP 2712583B2
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- Prior art keywords
- calcium
- natto
- minerals
- food
- mineral
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Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明はミネラル吸収促進効果を有する飲食物に関す
る。詳しくは、ミネラル及びミネラル吸収促進材として
ポリ−α又はγ−グルタミン酸を含有する飲食物に関
し、さらにはミネラル及びミネラル吸収促進材として納
豆あるいは納豆菌由来の粘質物を含有する飲食物に関す
る。The present invention relates to a food or drink having a mineral absorption promoting effect. More specifically, the present invention relates to a food and drink containing poly-α or γ-glutamic acid as a mineral and a mineral absorption enhancer, and further relates to a food and drink containing a natto or a natto-derived viscous substance as a mineral and a mineral absorption enhancer.
生体を構成するミネラルには約20種類あるが、このう
ちカルシウム、鉄、亜鉛、銅、マグネシウムなどは日本
人にとって不足しがちで栄養学上問題視されている。特
にカルシウム、鉄は不足しがちである。There are about 20 types of minerals that make up the living body. Of these, calcium, iron, zinc, copper, magnesium, etc. tend to be insufficient for Japanese people and are regarded as nutritional problems. In particular, calcium and iron tend to be scarce.
カルシウムの場合、成人１日の所要量は600mgとされ
ており、国民１人あたりの摂取量はやや下回っている程
度であるが、その吸収率の低さが原因となってカルシウ
ム不足が問題となっている。高齢者に高頻度に発症する
骨粗鬆症はカルシウムの摂取と***のバランスが乱れる
ことが主たる要因であり、ねたきり老人を増加させる主
たる原因である。骨粗鬆症は特に閉経後に女性に多く発
症するが、女性ホルモン（エストロジェン）の分泌が著
しく低下し小腸からのカルシウムの吸収率が低下するこ
とも原因の一つと考えられている。骨粗鬆症患者は年々
増加しており、2000年には534万人になろうという。In the case of calcium, the required daily dose for adults is 600 mg, and the intake per capita is slightly lower. However, calcium absorption is a problem due to its low absorption rate. Has become. Osteoporosis, which frequently occurs in the elderly, is mainly due to a disorder in the balance between calcium intake and excretion, and is a major cause of an increase in the negligible elderly. Although osteoporosis frequently occurs in women especially after menopause, it is considered that one of the causes is that the secretion of female hormones (estrogens) is remarkably reduced and the rate of absorption of calcium from the small intestine is reduced. The number of osteoporosis patients is increasing every year, and it is estimated that there will be 5.34 million in 2000.
一般にミネラルが吸収されるには可溶性の状態で小腸
管腔内に存在することが必要であるとされている。カル
シウムの場合、小腸上部でのビタミンＤや各種ホルモン
の調節により制御されている、カルシウムが濃度勾配に
さからって吸収される能動輸送の経路と小腸下部でのカ
ルシウムが濃度勾配に従って吸収される受動輸送の経路
の２通りがある。ところが圧倒的に小腸下部からの受動
輸送の割合が高く、能動輸送がカルシウム濃度が増加し
てもある量以上は増加しないのに比べ、受動輸送は腸管
内の可溶性カルシウム濃度が増加すれば、それだけ輸送
能も高まる。It is generally said that minerals must be present in the small intestinal lumen in a soluble state in order to be absorbed. In the case of calcium, an active transport pathway in which calcium is absorbed across a concentration gradient and calcium is absorbed in the lower small intestine according to the concentration gradient, which is controlled by the regulation of vitamin D and various hormones in the upper small intestine There are two routes for passive transport. However, the rate of passive transport from the lower intestine is overwhelmingly high, and active transport does not increase more than a certain amount even if calcium concentration increases, whereas passive transport increases as soluble calcium concentration in the intestinal tract increases Transport capacity also increases.
小腸下部での可溶性カルシウム濃度および可溶性鉄濃
度を増加させることによりカルシウムおよび鉄の吸収促
進効果を示す素材に牛乳蛋白質のカゼインの分解物であ
るカゼインホスホペプチドがある。カゼインホスホペプ
チドは含有するホスホセリンのリン酸基、酸性アミノ酸
のカルボキシル基によるキレート作用により、カルシウ
ム、鉄が可溶化状態に保たれ、小腸内の可溶性カルシウ
ム濃度、可溶性鉄濃度を増加させることにより吸収促進
作用をもつといわれているが、カゼインホスホペプチド
を生成するには酵素処理等の複雑な工程を経る必要があ
り、しかも食品に添加した場合に、小腸に転送される過
程でさらに分解が進む可能性がある。カゼインをそのま
ま食した場合にも、腸管内で分解されたカゼインホスホ
ペプチドが生成するため、ミネラルの吸収が促進され
る。しかし、この場合にも腸管内で分解が進行し、ミネ
ラル可溶化能が消失する場合があり、またカゼインは溶
解性が悪いなどの欠点もある。Casein phosphopeptide, which is a decomposed product of casein of milk protein, is a material that exhibits an effect of promoting absorption of calcium and iron by increasing the concentration of soluble calcium and soluble iron in the lower small intestine. Casein phosphopeptides maintain calcium and iron in a solubilized state by the chelating action of the phosphate group of phosphoserine and the carboxyl group of acidic amino acids, and promote absorption by increasing the concentration of soluble calcium and soluble iron in the small intestine Although it is said to have an effect, the production of casein phosphopeptide requires a complicated process such as enzyme treatment, and when added to food, it can be further degraded in the process of being transferred to the small intestine There is. Even if casein is eaten as it is, the casein phosphopeptide degraded in the intestinal tract is generated, thereby promoting the absorption of minerals. However, in this case as well, decomposition may proceed in the intestinal tract, and the mineral solubilizing ability may be lost, and casein has disadvantages such as poor solubility.
また、無機のミネラル塩とかミネラル粉末を食品に添
加する場合もあるが、他の共存する物質と不溶性の塩を
作る可能性が大きくミネラルの生体内利用性はあまり改
善されない。ポリグルタミン酸（分子量14,000）がin v
itroの系においてカルシウムを可溶化することはすでに
知られていた（日本栄養食糧学会誌39（６）433-439（1
986））が、ポリグルタミン酸のin vitroの系における
ミネラル可溶化がin vitroと同じ挙動を示すか否かは開
示されておらず又まったく予測すらできていなかった。In some cases, inorganic mineral salts or mineral powders are added to foods, but the possibility of forming insoluble salts with other coexisting substances is large, and the bioavailability of minerals is not significantly improved. Polyglutamic acid (molecular weight 14,000) in v
Solubilization of calcium in the itro system was already known (Japanese Journal of Nutrition and Food Science 39 (6) 433-439 (1
986)), however, did not disclose whether mineral solubilization of polyglutamic acid in an in vitro system behaves the same as in vitro and could not even predict at all.
処理工程が簡便であり、溶解性良好で安全ではば広く
食品に利用でき得る成分を開発し、これを用いてミネラ
ル吸収促進効果をもつ飲食物を開発することである。It is an object of the present invention to develop a component that can be used widely in foods if the treatment process is simple, has good solubility, is safe and is safe, and uses this to develop a food and drink having a mineral absorption promoting effect.
発明者らはミネラルを腸管内で可溶化状態に保つには
ポリグルタミン酸が最も適しており、これを用いること
により腸管を通してミネラルが体内吸収しやすくなるこ
とを見出した結果、更に開発研究を行ないミネラルを体
内に補給し易い形の飲食物の開発に成功し、本発明を完
成させたものである。The present inventors have found that polyglutamic acid is the most suitable for keeping the mineral in a solubilized state in the intestinal tract, and that the use of polyglutamic acid makes it easier for the mineral to be absorbed into the body through the intestinal tract. The present invention has been completed by successfully developing a food and drink in a form that can easily replenish the body.
すなわち本発明はミネラル及びミネラル吸収促進材と
してポリ−α又はγ−グルタミン酸とを含有することを
特徴とする飲食物である。That is, the present invention is a food or drink characterized by containing a mineral and poly-α or γ-glutamic acid as a mineral absorption promoter.
本発明で用いるミネラルとしてカルシウム、鉄、マグ
ネシウム、亜鉛、銅などの生体必須ミネラルの一部ある
いは全部が対象となる。本発明に用いるポリグルタミン
酸はα結合でもγ結合でもよく、また、純度が高いもの
でもよいが、必ずしも純度が高い必要はなく、ポリグル
タミン酸を一構成成分とする納豆粘質物も利用できる。
納豆粘質物はポリ−γ−グルタミン酸とレバンからなる
が、他の蛋白質、ペプチド、糖を含有していても本発明
の実施には何ら影響しない。The minerals used in the present invention include some or all of the vital minerals such as calcium, iron, magnesium, zinc, and copper. The polyglutamic acid used in the present invention may have an α-bond or a γ-bond, and may have a high purity. However, the purity is not necessarily required to be high, and a natto sticky substance containing polyglutamic acid as one component can be used.
Natto mucilage consists of poly-γ-glutamic acid and levan, but containing other proteins, peptides and sugars has no effect on the practice of the present invention.
納豆粘質物の粘性を利用した食品加工物の例は今まで
にあるが、納豆粘質物を用いることによりミネラル吸収
促進効果を有する飲食物を開発したものである。There have been examples of processed food products utilizing the viscosity of natto mucilage, but the use of natto mucilage has resulted in the development of a food or drink having a mineral absorption promoting effect.
飲食物としては、乳酸飲料、ジュース、清涼飲料など
の飲料形態、ゼリーなどのゲル状形態、菓子、ビスケッ
ト、錠菓などの固型状形態、さらにふりかけなどの粉粒
状形態などのどの形態にも使用できる。納豆粘質物の場
合、その調製段階で有臭成分が減縮ないしは完全に除か
れるので、臭いなどの使用上の制限要因はなく、どの割
合でも添加することができる。ポリグルタミン酸の場合
も添加割合の制限要因はない。しかし、一般に乾燥食品
には0.1〜10％程度、飲料の場合は0.01〜５％程度、製
品に添加すればよい。尚、同時にカルシウム、鉄などの
ミネラルをあわせ添加するが、これらの添加量は通常用
いられる量でよい。Foods and drinks can be in any form such as beverages such as lactic acid drinks, juices, and soft drinks, gels such as jelly, solid forms such as confectionery, biscuits, and tablet confections, and powdered forms such as sprinkles. Can be used. In the case of natto mucilage, the odorous components are reduced or completely removed in the preparation stage, so that there is no limiting factor in use such as odor, and it can be added at any ratio. In the case of polyglutamic acid, there is no limiting factor on the addition ratio. However, in general, about 0.1 to 10% may be added to a dry food, and about 0.01 to 5% may be added to a product for a beverage. At the same time, minerals such as calcium and iron are added together, and the amount of these added may be a commonly used amount.
本発明で用いるポリグルタミン酸はα−ポリグルタミ
ン酸でもγ−ポリグルタミン酸でもよく、納豆菌の分泌
する粘質物あるいは納豆の粘質物よりそられを単離して
用いてもよく、また粘質物をそのまま用いても何ら支障
はない。The polyglutamic acid used in the present invention may be α-polyglutamic acid or γ-polyglutamic acid, and may be used by isolating it from a mucilage secreted by Bacillus natto or a mucilage of natto, or using the mucilage as it is. No problem at all.
実施例 〈納豆粘質物の調製例〉 市販の納豆1kgを３倍量の水で洗浄した後、布によ
り豆の部分を除去した。粘稠な液を遠心分離し、その
上清をエタノールに最終濃度が85％エタノールとなるよ
う徐々に滴加し、沈殿する粘塊を集め、蒸留水に溶解し
た。さらにエタノールに滴加する操作を繰り返した後、
沈殿した粘塊を蒸留水に溶解し、凍結乾燥して乾燥粉末
13gを得た。この納豆粘質物の蛋白含量は54％、糖含量
は44％、蛋白質のうち70％がグルタミン酸であった。Example <Example of preparing natto sticky substance> After washing 1 kg of commercially available natto with three times the amount of water, beans were removed with a cloth. The viscous liquid was centrifuged, and the supernatant was gradually added dropwise to ethanol to a final concentration of 85% ethanol. The precipitated viscous mass was collected and dissolved in distilled water. After repeating the operation of adding dropwise to ethanol,
Dissolve the precipitated viscous mass in distilled water, freeze-dry and dry powder
13 g were obtained. The protein content of this natto mucilage was 54%, the sugar content was 44%, and 70% of the protein was glutamic acid.
実施例１ 〈カルシウム可溶化試験〉 この納豆粘質物を用いて以下の実験をおこなった。Example 1 <Calcium solubilization test> The following experiment was performed using this natto sticky substance.
納豆粘質物溶液（1mg/ml）の0.5mlと10mM塩化カルシ
ウム溶液0.5mlを予め混合し、その後pH7、pH8の20mMリ
ン酸緩衝液1.0mlを加え、37℃で２時間インキュベーシ
ョンした後遠心分離した。生じたリン酸カルシウムの沈
殿を除去し、上清のカルシウム濃度を原子吸光法により
測定し、残存しているカルシウムを可溶性カルシウムと
して残存率を求めた。比較対照として納豆粘質物溶液の
代りに蒸留水を用い同一試験をおこなった。その結果を
表１に示す。0.5 ml of a natto mucilage solution (1 mg / ml) and 0.5 ml of a 10 mM calcium chloride solution were mixed in advance, then 1.0 ml of a 20 mM phosphate buffer at pH 7 and pH 8 was added, followed by incubation at 37 ° C. for 2 hours and centrifugation. . The resulting precipitate of calcium phosphate was removed, and the calcium concentration of the supernatant was measured by an atomic absorption method, and the remaining calcium was determined as soluble calcium, and the residual ratio was determined. As a comparative control, the same test was performed using distilled water instead of the natto mucilage solution. Table 1 shows the results.
実施例２ 〈動物試験例〉 ラット（Sprague-Dawley系 雄性 ４週令 各群ｎ＝
８）を10日間明期の８時間（9:00〜17:00）ミールフィ
ーディングした後、所要量のカルシウムを含む試験食を
1.5時間摂食させ、更に１時間後にジエチルエーテル麻
酔下にて開腹し、小腸上部（前半部）および下部（後半
部）の内容物を生理的食塩水（0.9％NaCl）に懸濁採取
した。 Example 2 <Animal test example> Rat (Sprague-Dawley strain, male, 4 weeks old, n =
8) After meal feeding for 8 hours (9: 00-17: 00) in the light period for 10 days, a test meal containing the required amount of calcium
The animal was fed for 1.5 hours, and one hour later, the abdomen was opened under anesthesia with diethyl ether, and the contents of the upper (first half) and lower (second half) portions of the small intestine were collected by suspension in physiological saline (0.9% NaCl).
生理的食塩水は定容後、遠心分離し、可溶性および不
溶性画分に分け、それぞれのカルシウム量を原子吸光法
により測定した。ラットには試験食として20％納豆粘質
物食、20％分離大豆蛋白質食、20％納豆凍結乾燥物食、
20％粘質物除去納豆凍結乾燥物食、20％カゼイン食を与
えた。結果は表２に可溶性カルシウムと不溶性カルシウ
ムの割合を示した。The physiological saline was centrifuged after constant volume, separated into soluble and insoluble fractions, and the amount of each calcium was measured by atomic absorption method. Rats had 20% natto mucilage, 20% isolated soy protein, 20% natto freeze-dried,
They were fed a 20% mucilage-free natto freeze-dried diet and a 20% casein diet. The results are shown in Table 2 showing the ratio of soluble calcium to insoluble calcium.
以上の結果より納豆粘質物には小腸内の可溶性カルシ
ウムを増大させる作用があり、それによりカルシウムの
吸収を促進する作用があることが明らかになった。また
その可溶化の程度はカゼインと同等であり、カゼインの
酵素分解物であるカゼインホスホペプチドと同等の効果
を持つことが明らかになった。 From the above results, it has been clarified that natto mucilage has an effect of increasing soluble calcium in the small intestine and thereby has an effect of promoting calcium absorption. In addition, the degree of solubilization was equivalent to that of casein, and it was clarified that the degree of solubilization was equivalent to that of casein phosphopeptide, which is an enzyme hydrolyzate of casein.
カルシウム以外のミネラルについても納豆粘質物はや
はり同様の小腸内可溶化促進作用をもち、小腸における
その吸収を促進する。As for minerals other than calcium, natto mucilage also has a similar solubilization promoting effect in the small intestine, and promotes its absorption in the small intestine.
実施例３ 〈飲食物への適用例〉 次に実施例２で調製した納豆粘質物および納豆菌を培
養して得たポリグルタミン酸を添加した飲食物について
示す。Example 3 <Application Example to Food and Beverage> Next, a food and beverage to which natto mucilage prepared in Example 2 and polyglutamic acid obtained by culturing the natto bacterium were added will be described.
３−１ パイナップルジュース パイナップル濃縮果汁8.3g、果糖ぶどう糖液糖18.5
g、庶糖液糖4.6g、クエン酸0.24g、ビタミンC0.04g、ポ
リグルタミン酸1.0g、炭酸カルシウム3.8gに水を8.3g加
え混合し、香料を0.22g添加してシラップを作った。こ
のシラップに４倍量の水を添加し、ストレーニングしお
りを除いた後加熱殺菌して冷却しパイナップルジュース
を調製した。3-1 Pineapple juice Pineapple concentrated fruit juice 8.3 g, fructose glucose liquid sugar 18.5
g, sucrose 4.6 g, citric acid 0.24 g, vitamin C 0.04 g, polyglutamic acid 1.0 g, and calcium carbonate 3.8 g, and 8.3 g of water were added and mixed, and 0.22 g of flavor was added to make a syrup. Four times the amount of water was added to the syrup, and after removing the training bookmarks, the mixture was heat-sterilized and cooled to prepare pineapple juice.
３−２ クッキー 小麦粉200g、砂糖120g、バター100g、全卵40g、ポリ
グルタミン酸15g、炭酸カルシウム20g、ベイキングパウ
ダー3g、バニラエッセンス1g、食塩1gを用いて生地を生
成し、冷却した後、整型して焙焼しクッキーを調製し
た。3-2 Cookies Flour 200 g, sugar 120 g, butter 100 g, whole egg 40 g, polyglutamic acid 15 g, calcium carbonate 20 g, baking powder 3 g, vanilla essence 1 g, salt 1 g, dough is formed, cooled, and shaped. To prepare a cookie.
３−３ 羊かん 寒天2.6gを浸漬し充分吸水した後、水洗脱水し、細か
くちぎって鍋に入れ水72ml加えて加熱混合し、寒天を完
全に溶解させた。さらに砂糖180g、ポリグルタミン酸6
g、炭酸カルシウム10gを加えて加熱し沸騰させ、篩でこ
した後液を再び沸騰させ、生あんを110gを加えて練り
上げた。温かいうちに缶などの型枠に流しこんで放冷
し、凝固させ羊かんを調製した。3-3 Yokan 2.6 g of agar was immersed and absorbed sufficiently, washed with water and dehydrated, finely cut into a pan, added with 72 ml of water, and heated and mixed to completely dissolve the agar. 180g sugar, polyglutamic acid 6
g and 10 g of calcium carbonate were added, heated and boiled, sieved with a sieve, the solution was boiled again, and 110 g of raw bean paste was added and kneaded. While it was still warm, it was poured into a mold such as a can, allowed to cool, and solidified to prepare a sheep.
３−４ レモンジュース レモン濃縮果汁2.1g、果糖ぶどう糖液糖10.0gとクエ
ン酸0.16g、ビタミンC0.04g、ポリグルタミン酸2.0g、
クエン酸0.6gを水で溶解したものと、ナリンジン0.03g
を加熱した水に溶解したものとを混合し、香料を0.2g加
えた。全量は200gとなるようにした。その後ストレーニ
ングし、更に加熱殺菌し、レモンジュースを調製した。3-4 Lemon juice 2.1 g of concentrated lemon juice, 10.0 g of fructose-glucose liquid sugar and 0.16 g of citric acid, 0.04 g of vitamin C, 2.0 g of polyglutamic acid,
0.6 g of citric acid dissolved in water and 0.03 g of naringin
Was dissolved in heated water, and 0.2 g of fragrance was added. The total amount was adjusted to 200 g. Then, it was trained and further sterilized by heating to prepare a lemon juice.
３−５ ピーチネクター ピーチピューレ120.0g、果糖ぶどう糖液糖26.6g、グ
ラニュー糖19.4g、クエン酸0.24g,リンゴ酸0.32g、ビタ
ミンC0.12g、納豆粘質物2.0g、乳酸カルシウム15.4gと
水216.0gを混合し、デアレーターで脱気した後、ホモゲ
ナイズし、加熱殺菌した。その後冷却してピーチネクタ
ーを調製した。3-5 Peach Nectar Peach puree 120.0 g, fructose glucose liquid sugar 26.6 g, granulated sugar 19.4 g, citric acid 0.24 g, malic acid 0.32 g, vitamin C 0.12 g, natto sticky substance 2.0 g, calcium lactate 15.4 g and water 216.0 g were mixed, degassed by a deaerator, homogenized, and sterilized by heating. Thereafter, the mixture was cooled to prepare a peach nectar.
３−６ キャラメル 砂糖220g、水あめ485gを少量の水に煮とかし、冷却し
た後、牛乳80ml、練乳130ml、小麦粉40g、納豆粘質物15
g、乳酸カルシウム50gを徐々に加え、50℃〜60℃に加熱
しながら混合した。混合後さらに煮つめた後、バター40
gと香料1gを混合し、容器に流しこみ放冷した。その後
適当な大きさに切り、キャラメルを調製した。3-6 Caramel 220 g of sugar and 485 g of starch syrup are boiled in a small amount of water, and after cooling, 80 ml of milk, 130 ml of condensed milk, 40 g of flour, 15 natto sticky substances
g and 50 g of calcium lactate were gradually added and mixed while heating to 50 ° C to 60 ° C. After mixing and boiling, butter 40
g and 1 g of fragrance were mixed, poured into a container and allowed to cool. Thereafter, it was cut into a suitable size to prepare caramel.
〔発明の効果〕 本発明はミネラル及びミネラル吸収促進材を含有する
ことを特徴とする飲食物に関し、これを食することによ
り腸管内に可溶性のミネラルの濃度が増加することによ
ってミネラルの吸収が促進され、成長期の児童のミネラ
ルの補強、老年期の骨粗鬆症に代表される骨疾患の予
防、さらに健康人においても高タンパク食などによって
おこるミネラルのアンバランスの防止などの効果が期待
できる。[Effect of the Invention] The present invention relates to a food or drink characterized by containing a mineral and a mineral absorption enhancer, and the consumption of the mineral increases by increasing the concentration of soluble mineral in the intestinal tract by eating the food or drink. In addition, the effects of reinforcing minerals in growing children, preventing bone diseases such as osteoporosis in old age, and preventing imbalance of minerals caused by high protein diet in healthy people can be expected.
Claims (2)
リ−α又はγ−グルタミン酸（その可食性塩を除く）を
添加されてなることを特徴とする飲食物。1. A food or drink comprising minerals and poly-α or γ-glutamic acid (excluding edible salts thereof) as a mineral absorption promoter.
ウム、亜鉛、銅などの生体必須ミネラルの一部あるいは
全部を添加されてなることを特徴とする特許請求項第１
項記載の飲食物。2. The method according to claim 1, wherein a part or all of essential minerals such as calcium, iron, magnesium, zinc and copper are added as minerals.
Food and drink according to the item.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1166404A JP2712583B2 (en) | 1989-06-28 | 1989-06-28 | Foods and drinks containing easily absorbable minerals |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1166404A JP2712583B2 (en) | 1989-06-28 | 1989-06-28 | Foods and drinks containing easily absorbable minerals |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0330648A JPH0330648A (en) | 1991-02-08 |
| JP2712583B2 true JP2712583B2 (en) | 1998-02-16 |
Family
ID=15830793
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1166404A Expired - Lifetime JP2712583B2 (en) | 1989-06-28 | 1989-06-28 | Foods and drinks containing easily absorbable minerals |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2712583B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US11944640B2 (en) | 2016-11-01 | 2024-04-02 | Xylonix PTE. LTD. | Zinc-[gamma]-PGA compositions and methods for treating cancer |
Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE69330595T2 (en) * | 1992-11-25 | 2002-05-23 | Ajinomoto Kk | Preparations and foods containing minerals and poly-gamma-glutamic acid |
| FR2704393B1 (en) * | 1993-04-30 | 1995-06-02 | Boiron | Absorbable nutritional supplement to optimize growth and maintain strong bones. |
| JP2780614B2 (en) * | 1993-11-02 | 1998-07-30 | 鹿島建設株式会社 | Compression permanent anchor |
| JPH0928309A (en) * | 1995-05-12 | 1997-02-04 | Ajinomoto Co Inc | Feed containing poly-gamma-glutamic acid |
| JP3838283B2 (en) * | 1996-10-25 | 2006-10-25 | 味の素株式会社 | Feed composition containing poly-γ-glutamic acid |
| JP5128760B2 (en) * | 2005-05-16 | 2013-01-23 | トン ハイ バイオテクノロジー コーポレイション | Γ-polyglutamic acid (γ-PGA, H form) and γ-polyglutamate for use as dietary supplements in dietary products |
| CA2652432A1 (en) | 2006-05-23 | 2007-11-29 | Toyo Boseki Kabushiki Kaisha | .gamma.-l-pga producing microorganism, method of producing .gamma.-l-pga using the microorganism, crosslinked substance produced using the microorganism, and external dermal agentproduced using the microorganism |
| CN102470144A (en) | 2009-07-16 | 2012-05-23 | 花王株式会社 | Agent for inhibiting increase in postprandial blood insulin level |
| EP2455089B1 (en) * | 2009-07-16 | 2016-05-18 | Kao Corporation | Inhibitor of blood gip level elevation |
| EP2664338B1 (en) | 2011-01-12 | 2019-01-30 | Kao Corporation | Potassium polyglutamate for use in the treatment of obesity, diabetes, hypertriglyceridemia and hyperlipidemia |
| JP6719967B2 (en) * | 2016-05-09 | 2020-07-08 | ポッカサッポロフード＆ビバレッジ株式会社 | Beverage |
| SG10201609137PA (en) * | 2016-11-01 | 2018-06-28 | Xylonix Ip Holdings Pte Ltd | Gamma-polyglutamic acid and zinc compositions |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01132331A (en) * | 1987-03-24 | 1989-05-24 | Takeda Chem Ind Ltd | Polyglutamic acid-containing bakery food and shape retaining agent |
| JPH01132347A (en) * | 1987-03-24 | 1989-05-24 | Takeda Chem Ind Ltd | Polyglutamic acid-containing noodles and shape retaining agent |
| JPH01132355A (en) * | 1987-03-24 | 1989-05-24 | Takeda Chem Ind Ltd | Egg food and method for improving quality of said food |
| JPH01165353A (en) * | 1987-12-18 | 1989-06-29 | Takeda Chem Ind Ltd | Tofu product and quality improvement thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6437251A (en) * | 1987-08-03 | 1989-02-07 | Takeda Chemical Industries Ltd | Beverage and method for improving quality thereof |
| JPS6437260A (en) * | 1987-08-04 | 1989-02-07 | Takeda Chemical Industries Ltd | Cereal grain food and method for improving quality thereof |
-
1989
- 1989-06-28 JP JP1166404A patent/JP2712583B2/en not_active Expired - Lifetime
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01132331A (en) * | 1987-03-24 | 1989-05-24 | Takeda Chem Ind Ltd | Polyglutamic acid-containing bakery food and shape retaining agent |
| JPH01132347A (en) * | 1987-03-24 | 1989-05-24 | Takeda Chem Ind Ltd | Polyglutamic acid-containing noodles and shape retaining agent |
| JPH01132355A (en) * | 1987-03-24 | 1989-05-24 | Takeda Chem Ind Ltd | Egg food and method for improving quality of said food |
| JPH01165353A (en) * | 1987-12-18 | 1989-06-29 | Takeda Chem Ind Ltd | Tofu product and quality improvement thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US11944640B2 (en) | 2016-11-01 | 2024-04-02 | Xylonix PTE. LTD. | Zinc-[gamma]-PGA compositions and methods for treating cancer |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0330648A (en) | 1991-02-08 |
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