JPH10257867A - Food for improving hypoalbuminaemia - Google Patents
Food for improving hypoalbuminaemiaInfo
- Publication number
- JPH10257867A JPH10257867A JP9085651A JP8565197A JPH10257867A JP H10257867 A JPH10257867 A JP H10257867A JP 9085651 A JP9085651 A JP 9085651A JP 8565197 A JP8565197 A JP 8565197A JP H10257867 A JPH10257867 A JP H10257867A
- Authority
- JP
- Japan
- Prior art keywords
- whey protein
- food
- protein
- amino acid
- milk
- 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
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、栄養代謝不全の高
齢者、悪性腫瘍、ネフローゼ症候群、肝不全、エイズ、
高度火傷等の各種疾病患者の予後を決定する蛋白栄養評
価の上で特に重要な血中アルブミン量の不足を改善し得
る食品素材およびこれを用いた加工食品に関するもので
ある。TECHNICAL FIELD The present invention relates to an elderly person with nutritional metabolism deficiency, malignant tumor, nephrotic syndrome, liver failure, AIDS,
The present invention relates to a food material capable of improving a deficiency in the amount of albumin in blood, which is particularly important in protein nutritional evaluation for determining the prognosis of various illness patients such as severe burns, and a processed food using the same.
【０００２】[0002]
【従来の技術】血中アルブミンは全身組織に蛋白栄養素
を運搬する重要な血清成分である。血中アルブミン量は
栄養状態により機敏に応答し、肝臓中における生合成お
よび分泌はホルモンによっても調節されている。一般に
血中アルブミン量が３．５ｇ／ｄｌを下回る場合を低ア
ルブミン血症といい、この状態が長期にわたると免疫機
能の低下、体重の減少、感染症や多臓器不全を引き起こ
し、前記疾病患者の予後を著しく悪化させるため、低ア
ルブミン血症を改善する意義は大きい。低アルブミン血
症を改善するには、通常、数カ月あるいはそれ以上の継
続的な栄養素の摂取が必要であり、その態様としては栄
養バランスのとれた食事による栄養補給が理想的であ
る。BACKGROUND OF THE INVENTION Blood albumin is an important serum component that carries protein nutrients to systemic tissues. Blood albumin level responds more promptly to nutritional status, and biosynthesis and secretion in the liver are also regulated by hormones. In general, a case where the blood albumin level is less than 3.5 g / dl is called hypoalbuminemia. If this condition is sustained for a long period of time, it causes a decrease in immune function, weight loss, infectious disease and multiple organ failure, and the disease of patients with the disease The significance of improving hypoalbuminemia is significant because it significantly worsens the prognosis. To improve hypoalbuminemia, continuous intake of nutrients is usually required for several months or more, and the ideal mode is nutrition supplementation with a nutritionally balanced diet.
【０００３】特開平５−２７６８９６号公報には、肝臓
病患者等への栄養補給をねらいとして、分岐鎖アミノ酸
（以下、ＢＣＡＡということがある）／芳香族アミノ酸
（以下、ＡＡＡということがある）のモル比率すなわち
フィッシャー比、ＢＣＡＡ含量、ＡＡＡ含量および平均
分子量をそれぞれ特定した、蛋白質の酵素分解物である
ペプチド混合物が開示されている。また、特開昭６４−
８３０１７号公報では、肝不全患者とくに肝性脳症を伴
う重篤な患者に適したＢＣＡＡ含量の多いアミノ酸製剤
が開示されている。Japanese Patent Application Laid-Open No. 5-276896 discloses a branched-chain amino acid (hereinafter sometimes referred to as BCAA) / aromatic amino acid (hereinafter sometimes referred to as AAA) with the aim of supplying nutrition to patients with liver disease and the like. A peptide mixture, which is an enzymatically degraded protein, is disclosed, in which the molar ratio, ie, Fisher's ratio, BCAA content, AAA content, and average molecular weight are specified. Also, Japanese Unexamined Patent Publication No.
No. 83017 discloses an amino acid preparation having a high BCAA content, which is suitable for patients with hepatic insufficiency, particularly severe patients with hepatic encephalopathy.
【０００４】肝臓病やその末期に発症する肝性脳症で
は、血中アミノ酸バランスの不均衡是正、アンモニア代
謝促進による血中アンモニア濃度低減、芳香族アミノ酸
の脳内への過剰移行防止等のためには高フィッシャー比
のアミノ酸製剤やペプチドを摂取することが望ましい
が、低い血中アルブミン量を改善するために高フィッシ
ャー比率の食品類の摂取が必要であるという報告を本発
明者等は知らない。また、前記アミノ酸製剤やペプチド
類の医薬品的利用では、日常的に摂取する飲食品類とは
異なり、薬品的な風味が強く食べにくい、高価である、
高浸透圧のため高濃度での調合が困難等の理由で習慣化
され難く、長期間にわたり持続して摂取することは困難
を伴う。[0004] In liver disease and hepatic encephalopathy that occurs at the end of the disease, it is necessary to correct imbalance in blood amino acid balance, reduce blood ammonia concentration by promoting ammonia metabolism, and prevent excessive transfer of aromatic amino acids into the brain. Although it is desirable to consume amino acids and peptides having a high Fischer ratio, the present inventors do not know that there is a report that it is necessary to ingest foods having a high Fischer ratio in order to improve low blood albumin levels. In addition, in the pharmaceutical use of the amino acid preparations and peptides, unlike foods and drinks that are ingested on a daily basis, it is difficult to eat because of its strong chemical flavor and is expensive.
Due to the high osmotic pressure, it is difficult to make a habit due to the difficulty of preparation at a high concentration and the like, and it is difficult to ingest continuously for a long time.
【０００５】一方、低アルブミン血症をはじめとする蛋
白・エネルギー栄養障害（PROTEIN-ENERGY MALNUTRITIO
N :PEM）の栄養学的改善方法として、前記ＢＣＡＡや高
フィッシャー比のペプチド類等の特定の栄養源を摂取す
ることが提案されているが、ＰＥＭは免疫低下、体重減
少、感染症等との関連性が強いことから、特殊な栄養素
のみで改善をはかるよりも、種々の栄養源の複合形態で
改善することが望ましい。On the other hand, protein / energy nutrition disorders such as hypoalbuminemia (PROTEIN-ENERGY MALNUTRITIO
N: PEM) has been proposed as a nutritional improvement method in which specific nutrients such as the BCAA and peptides with a high Fisher ratio are ingested. It is more desirable to improve in a complex form of various nutrients than to improve only with special nutrients because of the strong relationship between
【０００６】[0006]
【発明が解決しようとする課題】かかる実情に鑑み、本
発明では、種々の疾病そのものを直接に治療するという
よりも疾病の予後を決定づけるうえで重要な低アルブミ
ン血症を改善するために有用な、呈味性に優れ、日常的
かつ長期間にわたり摂取できる食品素材およびこれを用
いた加工食品を提供することを目的とした。In view of such circumstances, the present invention is useful for ameliorating hypoalbuminemia, which is more important in determining the prognosis of a disease than in treating the disease itself directly. It is an object of the present invention to provide a food material which is excellent in taste and can be taken daily and for a long period of time, and a processed food using the same.
【０００７】[0007]
【課題を解決するための手段】本発明者等は、前記課題
を解決するために種々の食品用途に利用される蛋白質、
アミノ酸について詳細に検討した結果、ある種の蛋白質
が血中低アルブミン量の改善に有効であり、さらに該蛋
白質とグルタミンおよび／またはアルギニンとからなる
ものでは著効を奏することを見い出し、本発明を完成す
るに至った。Means for Solving the Problems The present inventors have solved a protein used in various food applications to solve the above problems.
As a result of a detailed study of amino acids, it was found that a certain protein is effective in improving the low blood albumin level, and that a protein consisting of the protein and glutamine and / or arginine exerts a remarkable effect. It was completed.
【０００８】すなわち、本発明によれば、ホエー蛋白質
を有効成分として含有してなることを特徴とする低アル
ブミン血症改善用食品素材が提供される。ここで、ホエ
ー蛋白質は好ましくは牛乳由来の乳ホエー蛋白質であ
り、アミノ酸組成中の分枝鎖アミノ酸含量が１０〜３０
重量％であるものであり、さらには該ホエー蛋白質に適
宜グルタミンおよび／またはアルギニンを加え、全アミ
ノ酸組成中のグルタミンおよび／またはアルギニン含量
を５〜３０重量％に調整してなるものが望ましい。ま
た、本発明によれば、前記食品素材を用いてなる低アル
ブミン血症改善用加工食品が提供される。[0008] That is, according to the present invention, there is provided a food material for improving hypoalbuminemia, comprising a whey protein as an active ingredient. Here, the whey protein is preferably milk whey protein derived from milk, and has a branched chain amino acid content of 10 to 30 in the amino acid composition.
% Of glutamine and / or arginine is added to the whey protein, and the glutamine and / or arginine content in the whole amino acid composition is adjusted to 5 to 30% by weight. Further, according to the present invention, there is provided a processed food for improving hypoalbuminemia using the food material.
【０００９】[0009]
【発明の実施の形態】本発明の低アルブミン血症改善用
食品素材はホエー蛋白質を有効成分として含有してなる
ものである。DETAILED DESCRIPTION OF THE INVENTION The food material for improving hypoalbuminemia of the present invention contains whey protein as an active ingredient.
【００１０】ホエー蛋白質は、牛乳または脱脂乳に酸を
加えあるいは凝乳酵素（レンネット）を作用させて生じ
る凝固物を除いて得られる乳清（ホエー）に含まれる蛋
白質であり、カゼインやチーズを製造する際の副産物と
して得られる酸性ホエーやスイートホエーを濃縮、精製
した蛋白質をいう。前記ホエーから主に乳糖を低減、除
去したホエー蛋白質濃縮物、該濃縮物をさらに脱塩処理
したホエー蛋白質分離物等を好適に使用できる。これら
のホエー蛋白質は、蛋白質を約５０〜約９０重量％含
み、中性であり、主要な構成蛋白質はβ−ラクトグロブ
リン、α−ラクトアルブミン、血清アルブミンおよび免
疫グロブリンが概ね４５〜６０：２０〜２５：５〜１
０：１０〜１５（重量比）である。その他の成分として
炭水化物、脂肪、灰分等を含有する。[0010] Whey protein is a protein contained in whey (whey) obtained by removing coagulated products produced by adding an acid to milk or skim milk or by causing a milk-clotting enzyme (rennet) to act thereon. Refers to a protein obtained by concentrating and purifying acidic whey or sweet whey obtained as a by-product in the production of. A whey protein concentrate obtained by mainly reducing and removing lactose from the whey, and a whey protein isolate obtained by further desalting the concentrate can be preferably used. These whey proteins contain about 50 to about 90% by weight of protein and are neutral, and the major constituent proteins are β-lactoglobulin, α-lactalbumin, serum albumin and immunoglobulin, which are generally 45-60: 20- 25: 5-1
0:10 to 15 (weight ratio). Other components include carbohydrates, fats, ash, and the like.
【００１１】なお前記のホエー蛋白質濃縮物やホエー蛋
白質分離物をさらに分画処理してβ−ラクトグロブリン
やα−ラクトアルブミン等の高純度画分を得ることがで
きるが、これらを単独で摂取しても本発明の低アルブミ
ン血症改善効果は小さい。むしろ混合蛋白質であり、そ
の他の栄養素を含む前記ホエー蛋白質濃縮物やホエー蛋
白質分離物を用いることにより顕著な効果が得られる。The above-mentioned whey protein concentrate and whey protein isolate can be further fractionated to obtain high-purity fractions such as β-lactoglobulin and α-lactalbumin. Even so, the effect of the present invention for improving hypoalbuminemia is small. Rather, a remarkable effect can be obtained by using the whey protein concentrate or whey protein isolate containing mixed nutrients and other nutrients.
【００１２】また、本発明で用いるホエー蛋白質は、構
成アミノ酸として分枝鎖アミノ酸すなわちロイシン、イ
ソロイシンおよびバリンを含み、これらの合計量がアミ
ノ酸組成中１０〜３０重量％であるものが好ましく、さ
らには２０〜３０重量％であるものがより好ましい。１
０重量％未満であると本発明の所望の効果が得られず、
３０重量％超過では苦味が発現し、呈味性が損なわれ
る。前記分枝鎖アミノ酸の個々の比率は本発明では重要
でなく、いかなる割合でもさしつかえない。The whey protein used in the present invention preferably contains branched-chain amino acids, ie, leucine, isoleucine and valine, as constituent amino acids, and the total amount thereof is preferably 10 to 30% by weight in the amino acid composition. More preferably, the content is 20 to 30% by weight. 1
If it is less than 0% by weight, the desired effects of the present invention cannot be obtained,
If it exceeds 30% by weight, bitterness is developed, and the taste is impaired. The individual proportions of the branched-chain amino acids are not important in the present invention, and any proportions are not permissible.
【００１３】本発明では、前記のホエー蛋白質濃縮物や
ホエー蛋白質分離物等のホエー蛋白質をそのまま、単独
でまたは混合して食品素材として使用できるが、実用面
からは本発明の趣旨から外れない任意の公知の食品成
分、例えばレシチン、糖類、澱粉、セルロース等ととも
に食品素材を構成し、ホエー蛋白質が食品素材全体の少
なくとも５０重量％以上、より好ましくは８０重量％以
上を占めるようにするのがよい。ホエー蛋白質の含有率
が５０重量％を下回ると、本発明の食品素材を用いて調
製する加工食品において、食品素材の使用量によっては
本発明の所望の効果を奏さなくなる場合がある。In the present invention, whey proteins such as the above-mentioned whey protein concentrate and whey protein isolate can be used as a food material alone or as a mixture, but from the practical viewpoint, any whey protein which does not depart from the gist of the present invention is used. The food material is constituted with known food components such as lecithin, saccharides, starch, cellulose, etc., so that the whey protein accounts for at least 50% by weight or more, more preferably 80% by weight or more of the whole food material. . If the content of whey protein is less than 50% by weight, the desired effect of the present invention may not be exhibited depending on the amount of the food material used in the processed food prepared using the food material of the present invention.
【００１４】また、前記ホエー蛋白質にさらにグルタミ
ンおよび／またはアルギニンを必要に応じて加えて調製
される組成物を同様に食品素材として使用すれば本発明
の所望の効果をより一層顕著なものとすることができ
る。ここで、グルタミンおよびアルギニンは市販のもの
を使用すればよく、その含有量は、前記組成物全体のア
ミノ酸組成中、グルタミンおよびアルギニンの両方ある
いはいずれか一方が５〜３０重量％、より好ましくは２
０〜３０重量％となるように設定することが重要であ
る。グルタミンおよび／またはアルギニンの含有量が前
記範囲を外れると、摂取後の体内アミノ酸バランスの不
均衡を招くおそれがでてくる場合がある。Further, if a composition prepared by further adding glutamine and / or arginine as required to the whey protein is used as a food material, the desired effects of the present invention can be further enhanced. be able to. Here, glutamine and arginine may be commercially available ones, and the content thereof is preferably 5 to 30% by weight, more preferably 2 to 30% by weight in the amino acid composition of the whole composition.
It is important to set the amount to be 0 to 30% by weight. When the content of glutamine and / or arginine is out of the above range, there is a possibility that an imbalance in amino acid balance in the body after ingestion may occur.
【００１５】なお、前述のように、一般に低アルブミン
血症では免疫機能の低下をともなうことが多く、その改
善には数カ月以上の治療期間を必要とし、この間の免疫
機能低下を補強することが重要である。グルタミンは、
免疫機能を担当するリンパ球、マクロファージ、腸管細
胞等の***速度の速い細胞の主要なエネルギー源となる
ため、低アルブミン血症により減少する前記免疫担当細
胞に活力を与え、該細胞の数的減少を抑制するとともに
質的補強のために有効であると考えられる。また、アル
ギニンは、リンパ球の増殖強化、マクロファージ、ナチ
ュラルキラー細胞の活性増強、免疫担当細胞の質的およ
び量的強化に役立つものと考えられる。[0015] As described above, hypoalbuminemia generally involves a decrease in immune function, and the improvement requires a treatment period of several months or more, and it is important to reinforce the decrease in immune function during this period. It is. Glutamine
It is a major energy source for fast-dividing cells such as lymphocytes, macrophages, and intestinal cells that are responsible for immune function, and thus provides vitality to the immunocompetent cells, which are reduced by hypoalbuminemia, and reduces the number of the cells. It is thought that it is effective for suppressing qualitative reinforcement. Arginine is also considered to be useful for enhancing lymphocyte proliferation, enhancing the activity of macrophages and natural killer cells, and qualitatively and quantitatively enhancing immunocompetent cells.
【００１６】かくして得られる本発明の食品素材は、呈
味性に優れるため食品用途に利用する際には摂取者の風
味に対する抵抗感がなく、継続して長期間にわたり摂取
することができる。また、これによりおよび含有成分に
より、低アルブミン血症の改善効果を顕著なものになら
しめることが可能となる。本発明の食品素材の摂取量
は、体重５０Ｋｇの摂取者で１日あたり約２０〜約５０
ｇである。The food material of the present invention thus obtained has excellent taste and does not have a resistance to the flavor of the user when used for food applications, and can be taken continuously for a long period of time. In addition, the effect of improving hypoalbuminemia can be made remarkable by this and the contained components. The intake of the food material of the present invention is about 20 to about 50 per day for a user weighing 50 kg.
g.
【００１７】次に、本発明の低アルブミン血症改善用加
工食品はホエー蛋白質を有効成分として含有してなる食
品素材を用いて調製されるものである。Next, the processed food for improving hypoalbuminemia of the present invention is prepared using a food material containing whey protein as an active ingredient.
【００１８】ホエー蛋白質は、前述のように、牛乳を原
料として得られるホエー蛋白質濃縮物やホエー蛋白質分
離物を好適に使用でき、分枝鎖アミノ酸含有量が構成ア
ミノ酸組成中１０〜３０重量％であるものが好ましく、
さらには２０〜３０重量％であるものがより一層望まし
い。かかるホエー蛋白質を有効成分として、好ましくは
８０重量％以上配合せしめて本発明の食品素材が形成さ
れる。本発明において望ましい食品素材の態様例は、ホ
エー蛋白質に適宜にグルタミンおよび／またはアルギニ
ンを加え、全アミノ酸すなわちホエー蛋白質の構成アミ
ノ酸、グルタミンおよび／またはアルギニンの総アミノ
酸の組成中のこれらの含有量を前記所定値すなわちグル
タミンおよび／またはアルギニンが５〜３０重量％、よ
り好ましくは２０〜３０重量％となるように設定した組
成物となしたものである。As described above, whey protein can be suitably used as a whey protein concentrate or whey protein isolate obtained from milk, and the content of branched amino acids is 10 to 30% by weight in the constituent amino acid composition. Some are preferred,
More preferably, the content is 20 to 30% by weight. The food material of the present invention is formed by blending such whey protein as an active ingredient, preferably in an amount of 80% by weight or more. A preferred embodiment of the food material in the present invention is to add glutamine and / or arginine to whey protein as appropriate, and to determine the content of all amino acids, that is, the constituent amino acids of whey protein, the total amino acids of glutamine and / or arginine, in their composition. The composition is set so that the predetermined value, that is, glutamine and / or arginine is 5 to 30% by weight, more preferably 20 to 30% by weight.
【００１９】本発明の加工食品は、かかる食品素材を用
いて、公知の任意の食品用原材料とともに食品に適する
ための通常の加工処理を施して調製される。この加工食
品は前記食品素材を好ましくは２０重量％以上、さらに
好ましくは３０〜８０重量％含み、粉末、顆粒もしくは
錠剤等の固型状態または液体状態のいずれの形態に仕上
げてもさしつかえない。加工食品の具体例として各種飲
料、強化ミルク、ヨーグルト、ビスケット等をあげるこ
とができるが、本発明はこれらに限定されることなく種
々のものが可能である。The processed food of the present invention is prepared by subjecting such a food material to usual processing for making it suitable for food together with any known raw materials for food. The processed food preferably contains the food material in an amount of 20% by weight or more, more preferably 30 to 80% by weight, and may be finished in a solid state or a liquid state such as powder, granules or tablets. Specific examples of the processed food include various beverages, fortified milk, yogurt, biscuits, and the like. However, the present invention is not limited thereto, and various foods are possible.
【００２０】本発明の加工食品は風味、食感の点で従来
公知の加工食品と比べて遜色なく優れており、日常食と
して継続的かつ長期間にわたり摂取することができ、こ
れにより低アルブミン血症を改善するための栄養素の補
給が容易になる。The processed food of the present invention is superior to conventionally known processed foods in terms of flavor and texture, and can be taken as a daily food continuously and for a long period of time. Supplementation of nutrients to improve the disease is facilitated.
【００２１】[0021]
【実施例】以下の実施例および比較例において、％は重
量基準である。 製造例１ 牛乳１０ｋｇを遠心分離してクリーム分を除き脱脂乳を
得、これにクエン酸水溶液を加えてｐＨ４．６とし、生
成した沈殿物（カゼイン蛋白質）を分離してホエー（乳
清）画分を採取した。次いで、限外濾過膜（アミコン社
製、膜材質：ポリスルホン、分画分子量：６万）を用い
て乳ホエー画分を濃縮し、さらに凍結乾燥および粉末化
処理を施して、乳ホエー蛋白質濃縮物６００ｇを調製し
た。このものの組成は蛋白質：８２％、炭水化物（乳糖
が主成分）：２．５％、脂質：５．５％、灰分：４．０
％および水分：６．０％であった。EXAMPLES In the following Examples and Comparative Examples,% is based on weight. Production Example 1 10 kg of milk was centrifuged to remove cream and skim milk was obtained, and an aqueous citric acid solution was added thereto to adjust the pH to 4.6, and the formed precipitate (casein protein) was separated to remove whey (whey). Minutes were collected. Subsequently, the milk whey fraction was concentrated using an ultrafiltration membrane (manufactured by Amicon, membrane material: polysulfone, molecular weight cut off: 60,000), and further subjected to freeze-drying and powdering treatment to obtain a milk whey protein concentrate. 600 g were prepared. Its composition is 82% protein, 2.5% carbohydrate (mainly lactose), 5.5% fat, 5.5% ash.
% And moisture: 6.0%.
【００２２】製造例２ 食用大豆種子を粉砕しｎ−ヘキサンを用いて油分を抽出
処理して得た脱脂物に、カセイソーダ水溶液を加えてｐ
Ｈ８．０に調整し、ゆるやかに攪拌後、不溶物を濾別し
た。濾液に塩酸を加えてｐＨ４．５に調整し、沈殿物と
可溶区分とに分離した。沈殿物を水洗、乾燥して大豆蛋
白質を調製した。このものの組成は蛋白質：４５％、炭
水化物：３３．０％、脂質：２．９％、灰分：７．１％
および水分：１２．０％であった。また、可溶区分を製
造例１と同様に限外濾過、凍結乾燥および粉末化処理し
て大豆ホエー蛋白質を調製した。この組成は蛋白質：５
３％、炭水化物：８．９％、脂質：２８．２％、灰分：
３．４％および水分：６．５％であった。Production Example 2 An edible soybean seed was pulverized and the oil content was extracted using n-hexane.
H was adjusted to 8.0, and after gentle stirring, insolubles were filtered off. The filtrate was adjusted to pH 4.5 by adding hydrochloric acid and separated into a precipitate and a soluble fraction. The precipitate was washed with water and dried to prepare a soybean protein. It has a composition of 45% protein, 33.0% carbohydrate, 2.9% fat, 7.1% ash.
And moisture: 12.0%. Further, the soluble fraction was subjected to ultrafiltration, freeze-drying and powdering treatment in the same manner as in Production Example 1 to prepare soybean whey protein. This composition is protein: 5
3%, carbohydrate: 8.9%, lipid: 28.2%, ash:
3.4% and water content: 6.5%.
【００２３】製造例３ 製造例１で得た乳ホエー蛋白質濃縮物を用い、表１に示
す配合でココア風味の飲料用粉末を試作した。すなわ
ち、レシチン以外の原料を混合後、レシチンを加えてス
プレードライヤー（アジサワ・ニロアトマイザ（株）
製、モービルマイナー型）で造粒し、粒度分布が４０〜
８０メッシュのものを分取した。この飲料用粉末の栄養
組成は蛋白質：５０．８％、脂質：８．２％、繊維：
０．８％、灰分：３．２％、糖質：３３．６％および水
分：３．４％であり、カロリー：４１５Ｋｃａｌ／１０
０ｇであった。また、アミノ酸自動分析装置（日本電子
（株）製、ＪＬＣ−３００）を用いて、本飲料用粉末の
アミノ酸組成を分析した（表２参照）。Production Example 3 Using the milk whey protein concentrate obtained in Production Example 1, a cocoa-flavored beverage powder having the composition shown in Table 1 was produced. That is, after mixing raw materials other than lecithin, lecithin is added and a spray dryer (Ajisawa Nilo Atomizer Co., Ltd.)
, Mobile minor type) and the particle size distribution is 40 ~
A sample of 80 mesh was collected. The nutritional composition of this beverage powder is as follows: protein: 50.8%, lipid: 8.2%, fiber:
0.8%, ash: 3.2%, carbohydrate: 33.6% and water: 3.4%, calories: 415 Kcal / 10
It was 0 g. The amino acid composition of the beverage powder was analyzed using an automatic amino acid analyzer (JLC-300, manufactured by JEOL Ltd.) (see Table 2).
【００２４】[0024]
【表１】 注１）製造例１に記載の方法で調製したもの。 ２）大日本インキ化学工業（株）製、商品名：クリサンタＡＲ−Ｐ。 ３）日清製油（株）製、商品名：ベイシスＬＰ−２０。[Table 1] Note 1) Prepared by the method described in Production Example 1. 2) Dainippon Ink and Chemicals, Inc., trade name: Chrisanta AR-P. 3) Nisshin Oil Co., Ltd., trade name: Basis LP-20.
【００２５】[0025]
【表２】 [Table 2]
【００２６】実施例１、比較例１〜３ 製造例３で試作した飲料用粉末を摂取することによる血
中アミノ酸濃度の変動を調べた。すなわち、健常者５名
に対して、前記飲料用粉末１８ｇを温水１５０ｍｌに分
散させた飲料を摂取させ、摂取前後の血中アミノ酸濃度
を測定した。この結果を表３に示す。表３のデータか
ら、飲料摂取前後の血中のアミノ酸フィッシャー比は、
摂取前が３．１８、摂取後１時間目が４．０６、同２時
間目が３．７０となり、本発明の飲料用粉末を摂取する
ことによってフィッシャー比が有意に上昇することが認
められた。Example 1, Comparative Examples 1-3 Fluctuations in the amino acid concentration in blood due to ingestion of the beverage powder produced in Production Example 3 were examined. That is, five healthy subjects were ingested with a beverage in which 18 g of the beverage powder was dispersed in 150 ml of warm water, and blood amino acid concentrations before and after ingestion were measured. Table 3 shows the results. From the data in Table 3, the amino acid Fisher ratio in the blood before and after drinking the beverage was
3.18 before ingestion, 4.06 in the first hour after ingestion, and 3.70 in the second hour after ingestion, and it was recognized that the Fisher ratio significantly increased by ingesting the beverage powder of the present invention. .
【００２７】[0027]
【表３】 注）表中の数値：平均値±標準誤差。摂取前の各値に対して、ａ）ではＰ＜ ０．０００１、ｂ）ではＰ＜０．００５でそれぞれ有意差あり。[Table 3] Note) Numerical values in the table: mean ± standard error. For each value before ingestion, there is a significant difference between P <0.0001 in a) and P <0.005 in b).
【００２８】なお、前記飲料用粉末において、乳ホエー
蛋白質濃縮物に代えて乳蛋白質（カゼイン、日本プロテ
ン（株）製、商品名：ＭＰＨ９５５）、製造例２で調製
した大豆蛋白質および大豆ホエー蛋白質をそれぞれ同量
使用する以外は同様にして飲料用粉末を調製し、各々に
ついて同様の方法で摂取させ、血中アミノ酸濃度を調べ
た。この結果、摂取後１時間目および同２時間目のフィ
ッシャー比は、乳蛋白質（カゼイン）含有物の場合（比
較例１）では３．１２および３．４８であり、大豆蛋白
質含有物の場合（比較例２）では３．１０および３．２
６であり、大豆ホエー蛋白質含有物の場合（比較例３）
では３．１８および３．４２であった。In the beverage powder, milk protein (casein, trade name: MPH955, manufactured by Nippon Protein Co., Ltd.), soy protein and soy whey protein prepared in Production Example 2 were used instead of milk whey protein concentrate. Powders for beverages were prepared in the same manner except that the same amount was used, and each was ingested in the same manner, and the amino acid concentration in blood was examined. As a result, the Fisher ratios at 1 hour and 2 hours after ingestion were 3.12 and 3.48 in the case of the milk protein (casein) -containing substance (Comparative Example 1), and in the case of the soybean protein-containing substance (Comparative Example 1). In Comparative Example 2), 3.10 and 3.2
6, in the case of soy whey protein-containing material (Comparative Example 3)
Were 3.18 and 3.42.
【００２９】実施例２、比較例４ 低アルブミン血症を呈している肝不全患者（５名）に対
し、製造例２で試作した飲料用粉末を１日あたり１５０
ｇ摂取するように温水に１０％濃度に分散させた飲料と
して摂取させた。３ヵ月間にわたり摂取を続け、摂取後
１ヵ月目および同３ヵ月目に採血し、血清アルブミン濃
度を測定した。また、比較例１と同様に乳蛋白質を使用
して調製した飲料用粉末についても同様に摂取させ、血
清アルブミン濃度を測定した（比較例４）。これらの結
果を表４に示す。このことから、本発明の飲料用粉末を
摂取することにより血中アルブミン濃度が増加し、低ア
ルブミン血症が改善されることが認められた。Example 2 and Comparative Example 4 The beverage powder prepared in Production Example 2 was applied to a patient with liver failure (5 patients) presenting hypoalbuminemia for 150 days a day.
As a beverage, the beverage was dispersed at a concentration of 10% in warm water so as to ingest g. The ingestion was continued for 3 months, blood was collected 1 month and 3 months after the ingestion, and the serum albumin concentration was measured. In addition, a powder for beverage prepared using milk protein in the same manner as in Comparative Example 1 was ingested in the same manner, and the serum albumin concentration was measured (Comparative Example 4). Table 4 shows the results. From these results, it was confirmed that ingestion of the beverage powder of the present invention increased blood albumin concentration and improved hypoalbuminemia.
【００３０】[0030]
【表４】 [Table 4]
【００３１】実施例３、比較例５〜７ 製造例１で調製した乳ホエー蛋白質を用い、表５に示す
配合で混合飼料をつくり、４週齢のＳＤ系ラット７匹に
３週間自由摂餌させ、体重を測定した。なお、同時に、
比較例１〜３と同様に乳ホエー蛋白質を乳蛋白質、大豆
蛋白質または大豆ホエー蛋白質の同量に置き換えて調製
した混合飼料を同様に摂餌させ、体重の変化を調べた
（比較例５〜７）。この結果を表６に示す。このことか
ら、本発明の乳ホエー蛋白質濃縮物を配合した飼料を摂
餌したラットでは、著しい体重の増加が認められた。Example 3, Comparative Examples 5 to 7 Using the milk whey protein prepared in Production Example 1, a mixed feed was prepared according to the formulation shown in Table 5, and seven 4-week-old SD rats were fed freely for 3 weeks. And weighed. At the same time,
In the same manner as in Comparative Examples 1 to 3, a mixed feed prepared by replacing milk whey protein with milk protein, soy protein or the same amount of soy whey protein was fed in the same manner, and changes in body weight were examined (Comparative Examples 5 to 7). ). Table 6 shows the results. From these results, a significant increase in body weight was observed in rats fed the diet containing the milk whey protein concentrate of the present invention.
【００３２】[0032]
【表５】 注１）製造例１で調製したもの。 ２）日本配合飼料（株）製、ＡＩＮ−７６ ３）日本配合飼料（株）製、ＡＩＮ−７６ ４）和光純薬工業（株）製、ＴＢＨＱ（ｔ−ブチルハイドロキノン）[Table 5] Note 1) Prepared in Production Example 1. 2) Nippon Combined Feed Co., Ltd., AIN-76 3) Nippon Combined Feed Co., Ltd., AIN-76 4) Wako Pure Chemical Industries, Ltd., TBHQ (t-butylhydroquinone)
【００３３】[0033]
【表６】 [Table 6]
【００３４】実施例４ 表７に示す原材料を混合、造粒し、強化牛乳用粉末物を
得た。この粉末物１６ｇあたり牛乳１２０ｍｌを加えて
溶解させ、本発明の加工食品であるＢＣＡＡ、アルギニ
ンおよびグルタミン強化牛乳を試作した。これは市販の
牛乳と比べて風味に遜色なく、呈味性にも優れたもので
あった。なお、前期強化牛乳を食道癌手術後に低アルブ
ミン血症を呈している患者５名に対して１日あたり２４
０〜３６０ｍｌ、３ヵ月間摂取させ、採血を行い、血中
アルブミン量を測定した結果、血中アルブミン濃度（ｇ
／ｍｍ3 ）は摂取前：３．１２±０．２６、摂取後３ヵ
月目：３．６７±０．５２であった。また、摂取開始時
および摂取後２週間目の総リンパ球数（個／ｍｍ3 ）は
１，４６０±４２０および２，９９０±６３０であり、
同じくナチュラルキラー細胞数（個／ｍｍ3 ）は１２０
±３０および３８０±１５０であった。一方、前記強化
牛乳に代えて市販牛乳の同量を用いて同様に摂取させた
ところ、血中アルブミン濃度は摂取前：３．２２±０．
４６、摂取後３ヵ月目：３．４５±０．６７であった。
また、摂取開始時および摂取後２週間目の総リンパ球数
は１，４８０±６４０および２，０２０±５２０であ
り、同じくナチュラルキラー細胞数は１３０±４０およ
び２１０±８０であった。Example 4 The raw materials shown in Table 7 were mixed and granulated to obtain a fortified milk powder. 120 ml of milk was added to and dissolved in 16 g of this powder, and a processed food of the present invention, BCAA, arginine and glutamine-enriched milk, was prototyped. This was inferior to the flavor as compared with commercially available milk, and was also excellent in taste. In addition, pre-enhanced milk was applied to 5 patients with hypoalbuminemia after esophageal cancer surgery for 24 days per day.
0 to 360 ml for 3 months, blood was collected, and the amount of albumin in the blood was measured.
/ Mm 3 ) before ingestion: 3.12 ± 0.26, and three months after ingestion: 3.67 ± 0.52. The total lymphocyte count (cells / mm 3 ) at the start of ingestion and two weeks after ingestion was 1,460 ± 420 and 2,990 ± 630,
Similarly, the number of natural killer cells (cells / mm 3 ) is 120
± 30 and 380 ± 150. On the other hand, when the same amount of commercially available milk was used instead of the fortified milk, the albumin concentration in the blood was 3.22 ± 0.1 before ingestion.
46, 3 months after ingestion: 3.45 ± 0.67.
In addition, the total lymphocyte count at the start of the intake and two weeks after the intake was 1,480 ± 640 and 2,020 ± 520, and the natural killer cell numbers were 130 ± 40 and 210 ± 80.
【００３５】[0035]
【表７】 注１）、２）、３）：表１の注釈と同じ。[Table 7] Note 1), 2), 3): Same as the annotation in Table 1.
【００３６】実施例５ 表８に示す原材料を混合、造粒し、粉末ヨーグルトを作
成した。また、この粉末ヨーグルト３０ｇに水１２０ｍ
ｌを加えて溶解させ、ＢＣＡＡ強化ヨーグルトを試作し
た。このものは市販ヨーグルトと比較して風味に遜色な
く、呈味性に優れたものであった。Example 5 Raw materials shown in Table 8 were mixed and granulated to prepare a powdered yogurt. In addition, 120 g of water is added to 30 g of this powdered yogurt.
1 was added and dissolved to prepare a BCAA-enriched yogurt. This product was excellent in taste and inferior in taste to commercially available yogurt.
【００３７】[0037]
【表８】 注１）、３）：表１の注釈と同じ。 ２）三協食品工業（株）製、ＳＹ−３０[Table 8] Note 1), 3): Same as the annotation in Table 1. 2) SY-30, manufactured by Sankyo Food Industry Co., Ltd.
【００３８】実施例６ 表９に示す原材料を使用して生地をつくり、オーブンで
１８０℃にて１５分間焼き、ＢＣＡＡ、アルギニンおよ
びグルタミン強化ビスケットを試作した。このビスケッ
トは市販のものと比べて風味に遜色なく、呈味性に優れ
たものであった。Example 6 A dough was prepared using the raw materials shown in Table 9 and baked in an oven at 180 ° C. for 15 minutes to produce a BCAA, arginine and glutamine reinforced biscuit. This biscuit was excellent in taste and inferior in taste to the commercially available one.
【００３９】[0039]
【表９】 注１）：表１の注釈と同じ。[Table 9] Note 1): Same as the annotation in Table 1.
【００４０】[0040]
【発明の効果】本発明によれば、経口摂取することによ
り、血中アミノ酸のフィッシャー比を向上させ、体重増
加に寄与し、各種疾病の予後を決定づけるうえで重要な
低アルブミン血症を改善し得る、呈味性に優れ、日常的
かつ長期間にわたって摂取できる食品素材およびこれを
用いた加工食品を提供できる。Industrial Applicability According to the present invention, oral ingestion improves the blood amino acid Fisher ratio, contributes to weight gain, and improves hypoalbuminemia, which is important in determining the prognosis of various diseases. Thus, it is possible to provide a food material which is excellent in taste and can be taken daily and for a long period of time, and a processed food using the same.
Claims (5)
なることを特徴とする低アルブミン血症改善用食品素
材。1. A food material for improving hypoalbuminemia, comprising whey protein as an active ingredient.
よび／または乳ホエー蛋白質分離物である請求項１に記
載の食品素材。2. The food material according to claim 1, wherein the whey protein is a milk whey protein concentrate and / or a milk whey protein isolate.
中分枝鎖アミノ酸を１０〜３０重量％含むものである請
求項１または２に記載の食品素材。3. The food material according to claim 1, wherein the whey protein contains 10 to 30% by weight of a branched-chain amino acid in its constituent amino acid composition.
またはアルギニンを加え、全アミノ酸組成中グルタミン
および／またはアルギニンを５〜３０重量％含有せしめ
てなる請求項１〜３のいずれか１項に記載の食品素材。4. Whey protein containing glutamine and / or
4. The food material according to any one of claims 1 to 3, wherein glutamine and / or arginine is contained in the total amino acid composition in an amount of 5 to 30% by weight by adding arginine.
品素材を用いてなる低アルブミン血症改善用加工食品。5. A processed food for improving hypoalbuminemia, which comprises using the food material according to any one of claims 1 to 4.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9085651A JPH10257867A (en) | 1997-03-19 | 1997-03-19 | Food for improving hypoalbuminaemia |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9085651A JPH10257867A (en) | 1997-03-19 | 1997-03-19 | Food for improving hypoalbuminaemia |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH10257867A true JPH10257867A (en) | 1998-09-29 |
Family
ID=13864741
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP9085651A Pending JPH10257867A (en) | 1997-03-19 | 1997-03-19 | Food for improving hypoalbuminaemia |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH10257867A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2000043035A1 (en) * | 1999-01-19 | 2000-07-27 | Nissho Corporation | Amino acid-containing albumin preparations |
| JP2001233779A (en) * | 2000-02-22 | 2001-08-28 | Morinaga & Co Ltd | Vulnerary promoting agent, and food-and-drink and feed having vulnerary promoting action |
| JP2009529914A (en) * | 2006-03-23 | 2009-08-27 | ネステク ソシエテ アノニム | High calorie dietary supplement |
| JP2010506883A (en) * | 2006-10-19 | 2010-03-04 | ネステク ソシエテ アノニム | Long-term nutritional supply for cancer patients |
| JP2010235556A (en) * | 2009-03-31 | 2010-10-21 | Kobayashi Pharmaceutical Co Ltd | Composition for increase promotion or decrease suppression of blood albumin amount |
| CN102415456A (en) * | 2011-10-19 | 2012-04-18 | 唐梦云 | Sweet osmanthus fruity tea |
| CN102415453A (en) * | 2011-12-08 | 2012-04-18 | 广西乐业县顾式茶有限公司 | Method for processing gold tea |
| CN102415462A (en) * | 2011-12-16 | 2012-04-18 | 五寨县金达实业有限责任公司 | Health care tea |
| CN107440126A (en) * | 2017-09-08 | 2017-12-08 | 天津活力达生物科技有限公司 | A kind of albumen powder for alleviating sports fatigue and preparation method thereof |
-
1997
- 1997-03-19 JP JP9085651A patent/JPH10257867A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2000043035A1 (en) * | 1999-01-19 | 2000-07-27 | Nissho Corporation | Amino acid-containing albumin preparations |
| JP2001233779A (en) * | 2000-02-22 | 2001-08-28 | Morinaga & Co Ltd | Vulnerary promoting agent, and food-and-drink and feed having vulnerary promoting action |
| JP2009529914A (en) * | 2006-03-23 | 2009-08-27 | ネステク ソシエテ アノニム | High calorie dietary supplement |
| JP2010506883A (en) * | 2006-10-19 | 2010-03-04 | ネステク ソシエテ アノニム | Long-term nutritional supply for cancer patients |
| JP2010235556A (en) * | 2009-03-31 | 2010-10-21 | Kobayashi Pharmaceutical Co Ltd | Composition for increase promotion or decrease suppression of blood albumin amount |
| CN102415456A (en) * | 2011-10-19 | 2012-04-18 | 唐梦云 | Sweet osmanthus fruity tea |
| CN102415453A (en) * | 2011-12-08 | 2012-04-18 | 广西乐业县顾式茶有限公司 | Method for processing gold tea |
| CN102415462A (en) * | 2011-12-16 | 2012-04-18 | 五寨县金达实业有限责任公司 | Health care tea |
| CN107440126A (en) * | 2017-09-08 | 2017-12-08 | 天津活力达生物科技有限公司 | A kind of albumen powder for alleviating sports fatigue and preparation method thereof |
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