TW201825011A - Composition for improving protein efficiency ratio - Google Patents

Composition for improving protein efficiency ratio Download PDF

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TW201825011A
TW201825011A TW106135299A TW106135299A TW201825011A TW 201825011 A TW201825011 A TW 201825011A TW 106135299 A TW106135299 A TW 106135299A TW 106135299 A TW106135299 A TW 106135299A TW 201825011 A TW201825011 A TW 201825011A
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protein
composition
carnitine
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efficiency
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小金井恵
藤原聖子
芦田欣也
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日商明治股份有限公司
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    • A—HUMAN NECESSITIES
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • A61K31/185—Acids; Anhydrides, halides or salts thereof, e.g. sulfur acids, imidic, hydrazonic or hydroximic acids
    • A61K31/205—Amine addition salts of organic acids; Inner quaternary ammonium salts, e.g. betaine, carnitine
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
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    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P3/00—Drugs for disorders of the metabolism
    • A61P3/02—Nutrients, e.g. vitamins, minerals
    • A—HUMAN NECESSITIES
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    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
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Abstract

Provided are a composition and a method for improving the protein use efficiency ratio in a subject living body. More specifically, the present invention provides a composition for improving protein use efficiency ratio, said composition comprising carnitine as an active ingredient, and a method for using the same.

Description

蛋白質效率提升用之組成物Composition for improving protein efficiency

[0002] 本發明係有關於一種包含肉鹼作為有效成分的蛋白質效率提升用之組成物。[0002] The present invention relates to a composition for improving the efficiency of a protein containing carnitine as an active ingredient.

[0003] 蛋白質為維持生命所不可或缺的物質，形成生物體構造、或對生物體的各種維生活動發揮機能等，在生物體中發揮各種作用(例如非專利文獻1及2)。具體而言，例如擔負：構成生物體中的各種組織、以酵素或激素形態調節代謝、物質輸送及生物體防禦等機能，而且，藉由在生物體內經代謝，亦作為能量源而利用。 　　[0004] 對於住院或入住安養機構等的高齡者或臥病在床的患者，由於身體活動量減少而導致骨骼肌肉的蛋白質代謝變差，因此，為了獲得充分的蛋白質而需要增加體內蛋白質的儲存量(例如非專利文獻1及2)。此外，對高齡者而言，會隨著年齡增長而食慾降低，而且，對腎臓病患者而言，蛋白質的攝取量有限，從而便要求對於蛋白質的攝取量可提高儲存於體內之蛋白質的量之手段，亦即可提升蛋白質的利用效率之手段。 　　[0005] 此外，周知肉鹼係作為參與生物體中的脂質代謝的類維生素物質。又，周知肉鹼會將長鏈脂肪酸運送至細胞的粒線體內，促進其β氧化，近年來，亦有作為所謂的「減肥」用之營養補充食品使用。然而，對於肉鹼會抑制攝取之蛋白質作為能量而利用的情形，而促進蛋白質在生物體內的儲存尚未有任何報導。 [先前技術文獻] [非專利文獻] 　　[0006] 　　[非專利文獻1]日本人的膳食攝取基準 2010年度版 第一出版 　　[非專利文獻2]木戶康博, Kimura Yukiko, 蛋白質・胺基酸的膳食攝取基準, 靜脈經腸營養, 25(3), 15-24, 2010[0003] Protein is an indispensable substance for maintaining life, forms a biological structure, and functions in various living activities of the living body, etc., and plays various roles in the living body (for example, Non-Patent Documents 1 and 2). Specifically, for example, it is responsible for functions such as constituting various tissues in an organism, regulating metabolism in the form of enzymes or hormones, transporting substances, and defense of the organism, and is also used as an energy source through metabolism in the organism. [0003] For elderly people who are hospitalized or staying in a nursing facility or patients who are sick in bed, protein metabolism of skeletal muscle deteriorates due to decreased physical activity. Therefore, in order to obtain sufficient protein, it is necessary to increase the storage of protein in the body. Amount (for example, non-patent documents 1 and 2). In addition, for the elderly, appetite decreases with age, and for patients with renal rickets, protein intake is limited, which requires that the intake of protein can increase the amount of protein stored in the body. Means, that is, means to improve the efficiency of protein utilization. [0005] In addition, carnitine is well known as a vitamin-like substance involved in lipid metabolism in living organisms. In addition, it is well known that carnitine transports long-chain fatty acids into the mitochondria of cells and promotes its β-oxidation. In recent years, it has also been used as a nutritional supplement for so-called "weight loss". However, there have been no reports of cases in which carnitine inhibits the use of protein as an energy source and promotes the storage of proteins in the body. [Prior Art Documents] [Non-Patent Documents] [Non-Patent Documents] [Non-Patent Documents 1] Japanese Dietary Intake Standards 2010 First Edition [Non-Patent Documents 2] Koto Kobo, Kimura Yukiko, Proteins and Amino Acids Dietary intake benchmark, intravenous enteral nutrition, 25 (3), 15-24, 2010

[0007] 本案發明人等此次發現，肉鹼會抑制攝取之蛋白質作為能量而利用的情形，而促進蛋白質在生物體內的儲存，亦即，可提升攝取之蛋白質的利用效率(蛋白質效率)。如此，透過使用肉鹼作為有效成分，可顯著提升生物體內之蛋白質的利用效率為出乎預料之事實。本發明係基於所述見解者。 　　[0008] 從而，本發明係以提供一種用來促進蛋白質在對象生物體內的儲存之組成物，亦即可提升攝取之蛋白質在生物體內的利用效率(蛋白質效率)之組成物為目的。 　　[0009] 根據本發明，係提供以下之發明： 　　(1)一種蛋白質效率提升用之組成物，其係包含肉鹼。 　　(2)如(1)之組成物，其係進一步包含蛋白質。 　　(3)如(1)或(2)之組成物，其中前述蛋白質為選自乳蛋白質及大豆蛋白質的1種以上。 　　(4)如(1)～(3)中任一項之組成物，其係用於蛋白質的攝取量降低或受限之對象。 　　(5)如(1)～(4)中任一項之組成物，其係供高齡者或腎病患者用。 　　(6)如(1)～(5)中任一項之組成物，其係用來增加體重。 　　(7)如(1)～(6)中任一項之組成物，其係食品組成物或醫藥品組成物。 　　(8)如(1)～(7)中任一項之組成物，其係選自由流質食物、飲料及膠凍所成群組的任一種形態。 　　(9)一種方法，其係用來提升對象之蛋白質效率的方法，其係包含使前述對象攝取有效量的肉鹼而成。 　　(10)如(9)之方法，其中前述對象為蛋白質的攝取量降低或受限之對象。 　　(11)如(9)或(10)之方法，其中前述對象為高齡者或腎病患者。 　　(12)一種肉鹼，其係用來提升對象之蛋白質效率。 　　(13)一種肉鹼的使用，其係用來提升對象之蛋白質效率。 　　(14)一種肉鹼的使用，其係用來製造蛋白質效率提升用之組成物。 　　[0010] 根據本發明，於對象生物體內，可顯著提升攝取之蛋白質的利用效率。所述本發明，不僅對於健全者，對於蛋白質的攝取量降低或受限的高齡者或腎臟病患者等對象，由於可在該生物體內有效地儲存蛋白質，而且可使體重增加，而能夠有利地利用。[0007] The inventors of the present case have discovered that carnitine inhibits the use of ingested protein as energy, and promotes the storage of the protein in the body, that is, it can improve the utilization efficiency (protein efficiency) of the ingested protein. In this way, by using carnitine as an active ingredient, it is unexpected that the utilization efficiency of protein in a living body can be significantly improved. This invention is based on the said insight. [0008] Accordingly, the present invention aims to provide a composition for promoting the storage of proteins in a target organism, that is, a composition that can improve the utilization efficiency (protein efficiency) of the ingested protein in the organism. [0009] According to the present invention, the following inventions are provided: (1) A composition for improving protein efficiency, which comprises carnitine. (2) The composition according to (1), further comprising a protein. (3) The composition according to (1) or (2), wherein the protein is one or more kinds selected from milk protein and soybean protein. (4) The composition according to any one of (1) to (3), which is used for a subject whose protein intake is reduced or restricted. (5) The composition according to any one of (1) to (4), which is intended for an elderly person or a patient with kidney disease. (6) The composition according to any one of (1) to (5), which is used for weight gain. (7) The composition according to any one of (1) to (6), which is a food composition or a pharmaceutical composition. (8) The composition according to any one of (1) to (7), which is any one form selected from the group consisting of liquid food, beverage, and jelly. (9) A method for improving the protein efficiency of a subject, which comprises ingesting an effective amount of carnitine in the subject. (10) The method according to (9), wherein the aforementioned subject is a subject whose protein intake is reduced or restricted. (11) The method according to (9) or (10), wherein the aforementioned subject is an elderly person or a patient with kidney disease. (12) A carnitine which is used to improve the protein efficiency of a subject. (13) The use of carnitine, which is used to improve the protein efficiency of the subject. (14) The use of carnitine, which is a composition used to improve the efficiency of protein production. [0010] According to the present invention, the utilization efficiency of the protein ingested can be significantly improved in the target organism. According to the present invention, not only healthy people, but also elderly people with reduced or restricted protein intake, or patients with kidney disease, can effectively store protein in the living body, and can gain weight, which is advantageous. use.

[0012] 蛋白質效率提升用之組成物 　　本發明之組成物，其特徵為含有肉鹼作為有效成分，且用來提升生物體內的蛋白質效率。 　　[0013] 本發明中所稱「蛋白質效率」，係定義為：經過既定期間後之對象之體重的增加量相對於在既定期間，使對象攝取蛋白質時該對象在既定期間內所攝取之蛋白質的總質量。具體而言，係根據以下計算式算出。[0014] 本發明中所稱「蛋白質效率的提升」，係指蛋白質效率的值增大之意。蛋白質效率的值是否增大，可於同一個體(群)中確認，亦可於同一種的不同個體(群)間確認。於同一個體(群)中確認時，例如針對某一個體(群)，測定某一期間A的蛋白質效率a、與其後之與期間A相同長度的另一期間B的蛋白質效率b，加以比較，當b顯示大於a的值時，則蛋白質效率的值增大，而判斷為於此個體(群)中蛋白質效率提升。此外，於同一種的不同個體(群)間確認時，例如針對某兩個同一種之個體(群)X及個體(群)Y，測定某同一長度期間之個體(群)X的蛋白質效率x及個體(群)y的蛋白質效率，加以比較，當x顯示大於y時，則判斷為個體(X)比個體(群)Y，蛋白質效率更為提升。更具體而言，蛋白質效率是否提升，可根據後述之實施例2的手法來確認。 　　[0015] 以下，就本發明之組成物更具體地加以說明。 肉鹼 　　作為本發明之組成物所含之肉鹼，可舉出例如L-肉鹼、D-肉鹼、左旋肉鹼及DL-肉鹼。此等肉鹼亦可採用鹽或衍生物之形態者。作為肉鹼的鹽，可舉出例如肉鹼酒石酸鹽及肉鹼富馬酸鹽等。又，作為肉鹼的衍生物，可舉出在生物體內分解而形成肉鹼的醯胺體或酯體等；更具體而言，可舉出乙醯肉鹼等。於本發明中，作為肉鹼，較佳使用L-肉鹼。 　　[0016] 本發明之組成物中的肉鹼的含量，只要不妨害本發明之效果則不特別限定，可根據其他成分的含量、攝取對象的健康狀態、年齡、體重等適宜調整。就本發明之組成物中的肉鹼的含量，按每組成物100kcal較佳為5～200mg，更佳為10～180mg，特佳為15～160mg。 　　[0017] 蛋白質/其他成分 　　本發明之組成物，除有效成分之肉鹼外，亦可含有食品上或藥學上可容許的其他成分。作為可使本發明之組成物含有之其他成分，只要不妨害本發明之效果則不特別限定，可舉出蛋白質、醣類、脂質、食物纖維、胺基酸、肉鹼以外的維生素類、礦物質類、有機酸、有機鹼、果汁、香料類、人工甜味料(例如阿斯巴甜等)、水分等。此等其他成分可單獨含有1種，或可組合含有2種以上。透過含有此類其他成分，可調節本案發明之組成物的營養學組成、風味、形態、pH、滲透壓等。此等其他成分當中，基於提升蛋白質效率之觀點，較佳為至少含有蛋白質。又，基於向對象均衡地補給營養之觀點，較佳含有蛋白質、醣類、脂質、食物纖維或彼等1種以上之組合。 　　[0018] 作為可使本發明之組成物含有之蛋白質，可舉出例如乳蛋白質、大豆蛋白質、小麥蛋白質、全蛋蛋白質等。此等蛋白質可單獨含有1種，亦可組合含有2種以上。作為可使本發明之組成物含有之蛋白質，較佳為乳蛋白質、大豆蛋白質、或彼等之組合。 　　[0019] 作為乳蛋白質，只要不妨害本發明之效果則不特別限定，可舉出全脂奶粉、脫脂奶粉、部分脫脂奶粉、乳清、乳清粉、乳蛋白質濃縮物(Milk Protein Concentrate：MPC，亦稱總乳蛋白質(Total Milk Protein：TMP))、乳清蛋白質濃縮物(Whey Protein Concentrate：WPC)、乳清蛋白質分離物(Whey Protein Isolate：WPI)、α-酪蛋白、β-酪蛋白、κ-酪蛋白、α-乳白蛋白、β-乳球蛋白、以及乳鐵蛋白等。 　　[0020] 作為大豆蛋白質，只要不妨害本發明之效果則不特別限定，可舉出大豆蛋白質分離物(Soy Protein Isolate：SPI)、大豆球蛋白、β-伴大豆球蛋白(β-conglycinin)等。 　　[0021] 本發明之組成物中的蛋白質的含量，只要不妨害本發明之效果則不特別限定，可根據其他成分的含量、攝取對象的健康狀態、年齡、體重等適宜調整。本發明之組成物中較佳之蛋白質的含量，例如按每組成物100kcal為0～15g、1～15g、1～10g、2～10g或2～5g。 　　[0022] 又，本發明之組成物中，蛋白質對肉鹼的質量比(蛋白質的含量：肉鹼的含量)，只要不妨害本發明之效果則不特別限定；基於更顯著提升蛋白質利用率之觀點，例如較佳為40.0：1.0～333.4：1.0或40.0：1.0～200.0：1.0。 　　[0023] 蛋白質以外的成分 　　此外，蛋白質以外的成分當中，作為可使本發明之組成物含有之醣類，可舉出例如蔗糖、葡萄糖、果糖、蜂蜜、糊精等。此等醣類可單獨含有，亦可組合含有多種。 　　[0024] 本發明之組成物中的醣類的含量，只要不妨害本發明之效果則不特別限定，可根據其他成分的含量、攝取對象的健康狀態、年齡、體重等適宜調整。本發明之組成物中較佳之醣類的含量，按每組成物100kcal為0～30g、1～30g、5～30g、5～25g、7～25g或10～25g。 　　[0025] 作為可使本發明之組成物含有之脂質，動物性油脂及植物性油脂皆可使用。作為動物性油脂，可舉出例如豬油、魚油、此等之分離油、氫化油、酯交換油等。又，作為植物性油脂，可舉出例如棕櫚油、紅花油、玉米油、菜籽油、椰子油、此等之分離油、氫化油、酯交換油等。此等油脂可單獨含有，亦可組合含有多種。 　　[0026] 本發明之組成物中的脂質的含量，只要不妨害本發明之效果則不特別限定，可根據其他成分的含量、攝取對象的健康狀態、年齡、體重等適宜調整。本發明之組成物中合宜之脂質的含量，按每組成物100kcal為0～15g、1～15g、1～10g、2～10g或2～5g。 　　[0027] 食物纖維可分類為水溶性食物纖維與不溶性食物纖維，兩者皆可使用。作為可使本發明之組成物含有之水溶性食物纖維，可舉出例如難消化性寡糖、難消化性糊精、乳糖醇、棉子糖、果膠、瓜爾膠等。又，作為不溶性食物纖維，可舉出纖維素、半纖維素、木質素、幾丁質、殼聚糖、大豆食物纖維、小麥麩皮、松樹纖維、玉米纖維、甜菜纖維等。此等食物纖維可單獨含有，亦可組合含有多種。 　　[0028] 本發明之組成物中的食物纖維的含量，只要不妨害本發明之效果則不特別限定，可根據其他成分的含量、攝取對象的健康狀態、年齡、體重等適宜調整。合宜之食物纖維的含量，按每組成物100kcal為0～20g、0.5～10g、0.5～8g、0.5～6g、0.5～4g、0.5～2g或0.8～2g。 　　[0029] 再者，本發明之組成物中，除上述以外，亦可使其含有溶媒(水等)、賦形劑、穩定劑、防腐劑、濕潤劑、乳化劑、甜味料、著色料、香料、緩衝劑、抗氧化劑、pH調整劑、黏合劑、崩解劑、潤滑劑、矯味藥、增溶劑、懸浮劑、塗覆劑、溶劑、等滲壓劑等食品上或藥學上可容許的添加劑。 　　[0030] 製造方法 　　本發明之組成物可根據周知之手法，將作為有效成分的肉鹼與所要的其他成分摻混於組成物中而簡易地製造。從而，根據本發明之其他態樣，係提供一種蛋白質效率提升用之組成物之製造方法，其特徵為使組成物中含有肉鹼的有效量。 　　[0031] 於本發明之組成物之製造方法中，較佳將肉鹼及所要的其他成分呈均質地混合。再者，於本發明之組成物之製造方法中，較佳對本發明之組成物、或摻混於組成物的各成分實施周知之殺菌處理(例如加熱等)。從而，根據本發明一態樣，係提供一種蛋白質效率提升用之組成物之製造方法，其係包含：摻混作為有效成分的肉鹼、及所要的其他成分之步驟、視需求將摻混物進行均質化及殺菌之步驟。摻混步驟、殺菌步驟及均質化步驟的次數不特別限定，可進行一次或多次。又，各成分的摻混順序、時間點，只要不妨害本發明之效果則不特別限定。而且，摻混步驟、均質化步驟及殺菌步驟的順序亦不特別限定，較佳於殺菌步驟後進行均質化步驟。又，本發明之製造方法亦可進一步包含將含有肉鹼的組成物製成所要形態之步驟。例如，當組成物之形態為粉末時，可將均質化物進行例如噴霧乾燥或冷凍乾燥。 　　[0032] 形態/用途 　　本發明之組成物的形態，只要不妨害本發明之效果則不特別限定，可採用各種形態，可作成固體狀、半固體狀、液狀、粉末狀等。更具體之形態，可舉出口服攝取、經腸投予、藉由胃瘻等來攝取之形態。作為特佳之形態，可作成飲食品或醫藥品。 　　[0033] 從而，根據較佳之態樣，本發明之組成物係以食品組成物之形態提供。作為「食品組成物」之形態，只要不妨害本發明之效果則不特別限定，可舉出例如溶液、懸浮液、乳濁液、粉末、固態成形物等可口服攝取的形態。具體而言，可舉出速食麵、調理包食品、罐頭、微波食品、速食湯/味噌湯類、冷凍乾燥食品等的速食食品類；乳飲料、乳酸菌飲料、豆乳飲料、清涼飲料、果汁飲料、蔬菜飲料、咖啡飲料、茶飲料、粉末飲料、濃縮飲料、酒精飲料等的飲料；麵包、義大利麵、麵、蛋糕混料粉、麵包粉等的麵粉製品；糖果、焦糖、口香糖、巧克力、小甜餅、比司克、蛋糕、派、零食、薄脆餅、膠凍、日式甜點、點心甜點之甜點類；醬料、番茄加工調味料、風味調味料、調理混料粉、醬汁類、沙拉醬類、沾醬類、燉咖哩等之素類等的調味料；加工油脂、黃油、人造奶油、美乃滋等的油脂類；優格、天然乾酪、再製乾酪類、冰淇淋類、鮮奶油類等的乳製品；農產罐頭、果醬・橘皮果醬類、穀類等的農產加工品；冷凍食品等。 　　[0034] 又，食品組成物亦包含如以下分類者：流質食物、健康食品、機能性食品、營養補充食品、特定保健用食品、特別用途食品、病患用之食品、嬰幼兒用之調製奶粉、孕婦用或者餵乳婦用之奶粉、或附加有用來提升蛋白質效率之意旨的標示之食品。 　　[0035] 將本發明之食品組成物對高齡者或腎臟病患者等使用時，較佳以高流動性的食品組成物之形態提供。作為此類高流動性的食品組成物之形態，可舉出例如飲料、膠凍、流質食物等。 　　[0036] 根據其他較佳之態樣，本發明之組成物係以醫藥組成物之形態提供。就「醫藥組成物」而言，係視需求將為了製成藥劑而可容許之藥學上可容許的添加劑與本發明之組成物併用，並依循常用方法調製成口服製劑或非口服製劑者。當醫藥品為口服製劑時，可採錠劑、散劑、細粒劑、顆粒劑、膠囊劑、丸劑、緩釋劑等固態製劑、溶液、懸浮液、乳濁液等液狀製劑之形態。又，當醫藥品為非口服製劑時，可採注射劑或栓劑等形態。此外，基於使對象攝取(對其投予)之簡便性的觀點，醫藥品較佳為口服製劑之形態。 　　[0037] 又，本發明之組成物可直接單獨使用，但只要不妨害本發明之效果，亦可對別的食品或醫藥品等的各種口服攝取用(口服投予用)之製品，作為原料(材料)或添加劑等而使其含有。本發明之組成物，即使添加於膳食中也不會損及其味道，因此，藉由添加於一般的膳食、或添加於飲料，可簡易地攝取之。 　　[0038] 蛋白質率提升方法 　　根據本發明，使用肉鹼或包含其之上述組成物，可提升對象的蛋白質效率，而且可使體重增加。從而，根據本發明一態樣，係提供一種方法，其為可提升蛋白質效率的方法，其係包含使需要其之對象攝取肉鹼的有效量。再者，根據較佳之態樣，上述方法係為增加體重之方法。而且，根據本發明之其他較佳之態樣，上述方法為除了對人類之醫療行為以外者。此處所稱「對人類之醫療行為」，係指需要醫師等的診斷或處方，而使人類攝取醫藥品之行為等。 　　[0039] 另外，本發明中的對象，不特別限定，較佳為哺乳動物，更佳為人類、家畜動物種或野生動物等，再更佳為人類。又，本發明之對象，只要是需要提升蛋白質的攝取效率者，可為健全者或病患，而基於提升蛋白質的攝取效率之必要性的觀點，特佳為高齡者或腎臟病患者等。 　　[0040] 使對象攝取肉鹼之方法，可由口服攝取(口服投予)、經腸投予、胃瘻等當中，視該對象及用途而定適宜選擇；較佳為口服攝取。又，肉鹼每日的攝取次數不特別限定，可為1次或多次，較佳取1～3次。 　　[0041] 又，就肉鹼的有效量，例如可取每日2.7～6.2mg/體重kg；較佳為每日3.0～6.0mg/體重kg，更佳為每日3.0～5.0mg/體重kg。 　　[0042] 本發明之方法中，基於提升蛋白質效率之觀點，肉鹼係以與蛋白質同時或依序(個別)攝取為佳。作為與肉鹼同時或依序攝取之蛋白質，較佳為乳蛋白質、大豆蛋白質、或彼等之組合。肉鹼與同時或依序攝取之蛋白質的質量比，較佳依據上述組成物之記載來決定。 　　[0043] 其他態樣 　　又，根據本發明一態樣，係提供一種肉鹼的使用，其係用來提升生物體內之蛋白質效率。根據本發明一較佳之態樣，該使用為非治療性治療。 　　[0044] 根據本發明一態樣，係提供一種肉鹼的使用，其係用來製造生物體內之蛋白質效率提升用之組成物。根據本發明一較佳之態樣，該使用為用來製造蛋白質效率提升用之食品或醫藥品的使用。 　　[0045] 又，於本發明中，亦可將肉鹼直接作為單劑而使用於提升蛋白質效率。從而，根據本發明一態樣，係提供一種蛋白質效率提升劑，其係由肉鹼所構成。又，根據本發明之其他態樣，係提供一種肉鹼，其係用來提升生物體內之蛋白質效率。 　　[0046] 上述其他態樣皆可依據本發明之組成物及方法之記載來實施。 [實施例] 　　[0047] 實施例1：可提升蛋白質效率之食品(蛋白質效率提升食品)的調製 　　為獲得蛋白質效率提升食品(流質食物)80L，而在將溫度設定為55℃的槽內攪拌溫水，添加蛋白質成分2623.4g、脂肪成分1989.5g、醣類成分13582.8g、食物纖維558.9g、維生素・礦物質類1867.11g、肉鹼15.63g並加以混合。將所得混合液進行加熱殺菌(145℃以上、5秒)後，以均質機予以均質化(25MPa)而得到蛋白質效率提升食品(87kcal/100mL)。另一方面，未對上述蛋白質效率提升食品添加肉鹼，取而代之添加與肉鹼等量的醣類成分而得到對照食品。將蛋白質效率提升食品及對照食品在實施例2中使用。 　　[0048] 實施例2：蛋白質效率之提升效果的確認試驗 　　對14隻4週大公SD系大鼠(日本SLC股份有限公司製)餵食一般食品(Oriental Yeast工業股份有限公司製，CRF-1)予以馴養1週後，以平均體重相等的方式以各7隻分成2群。分別對其中一群餵食根據實施例1之方法所調製的蛋白質效率提升食品、對另一群餵食對照食品，使其自由地攝食達21日而飼養。於飼養中，每日進行各大鼠之攝食量及體重的測定。攝食量係由餵食量減去剩餘量來算出。又，由各測定日之各大鼠的體重，減去開始餵食當日之各大鼠的體重，作為各大鼠的體重增加量。自開始餵食起經過21日後，算出各群之7隻大鼠的體重增加量的平均值。基於下式算出自開始餵食起經過21日後的蛋白質效率。 　　[0049][0050] 將結果示於下述表1及圖1。[0051] 由表1及圖1可知，對正常的公SD系大鼠餵食蛋白質效率提升食品或對照食品，使其自由地攝食達21日而飼養的結果，就攝食包含肉鹼的蛋白質效率提升食品之群組，與攝食不含肉鹼的對照食品之群組相比，顯示出明顯較高的蛋白質效率。 　　[0052] 根據本發明，可製造使用肉鹼作為有效成分，而提升在生物體內之蛋白質效率的組成物。[0012] Composition for improving protein efficiency The composition of the present invention is characterized in that it contains carnitine as an active ingredient and is used to improve the protein efficiency in the body. [0013] The "protein efficiency" as defined in the present invention is defined as the increase in the weight of a subject after a given period of time relative to the protein ingested by the subject within a given period when the subject ingests protein during the given period. Total mass. Specifically, it is calculated by the following calculation formula. [0014] The “improvement of protein efficiency” in the present invention refers to an increase in the value of protein efficiency. Whether or not the value of protein efficiency increases can be confirmed in the same individual (group) or between different individuals (groups) of the same type. When confirming in the same individual (group), for example, for a certain individual (group), the protein efficiency a of a period A and the protein efficiency b of another period B of the same length as the period A are measured and compared. When b shows a value greater than a, the value of the protein efficiency increases, and it is judged that the protein efficiency in this individual (group) improves. In addition, when confirming between different individuals (groups) of the same type, for example, for a certain two individuals (groups) X and individuals (groups) Y, the protein efficiency x of individuals (groups) X over a certain length period is measured And the protein efficiency of the individual (group) y is compared. When x shows greater than y, it is determined that the individual (X) is more efficient than the individual (group) Y. More specifically, whether or not the protein efficiency is improved can be confirmed by the method of Example 2 described later. [0015] Hereinafter, the composition of the present invention will be described more specifically. As the carnitine contained in the composition of the present invention, carnitine includes, for example, L-carnitine, D-carnitine, L-carnitine, and DL-carnitine. These carnitines can also take the form of salts or derivatives. Examples of the salt of carnitine include carnitine tartrate and carnitine fumarate. Further, examples of the carnitine derivative include amidine or esters which are decomposed in vivo to form carnitine, and more specifically, acetylcarnitine. In the present invention, as carnitine, L-carnitine is preferably used. [0016] The content of carnitine in the composition of the present invention is not particularly limited as long as it does not interfere with the effects of the present invention, and can be appropriately adjusted according to the content of other ingredients, the health status, age, and weight of the ingested subject. The content of carnitine in the composition of the present invention is preferably 5 to 200 mg, more preferably 10 to 180 mg, and particularly preferably 15 to 160 mg per 100 kcal of the composition. [0017] Protein / Other Ingredients The composition of the present invention may contain other ingredients in food or pharmaceutically acceptable in addition to carnitine as an active ingredient. The other ingredients that can be contained in the composition of the present invention are not particularly limited as long as the effects of the present invention are not impaired. Examples include proteins, sugars, lipids, dietary fiber, amino acids, vitamins other than carnitine, and minerals. Substances, organic acids, organic bases, fruit juices, spices, artificial sweeteners (such as aspartame, etc.), moisture, etc. These other components may be contained singly or in combination of two or more kinds. By containing such other ingredients, the nutritional composition, flavor, morphology, pH, osmotic pressure, etc. of the composition of the present invention can be adjusted. Among these other ingredients, from the viewpoint of improving protein efficiency, it is preferable to contain at least protein. In addition, from the viewpoint of supplying nutrition to a subject in a balanced manner, it is preferable to contain protein, sugar, lipid, dietary fiber, or a combination of one or more of them. [0018] Examples of the protein that can be contained in the composition of the present invention include milk protein, soybean protein, wheat protein, and whole egg protein. These proteins may be contained singly or in combination of two or more kinds. As the protein that can be contained in the composition of the present invention, milk protein, soy protein, or a combination thereof is preferred. [0019] The milk protein is not particularly limited as long as it does not interfere with the effects of the present invention, and includes whole milk powder, skimmed milk powder, partially skimmed milk powder, whey, whey powder, and milk protein concentrate (Milk Protein Concentrate: MPC). , Also known as Total Milk Protein (TMP), Whey Protein Concentrate (WPC), Whey Protein Isolate: WPI, α-Casein, β-Casein , Κ-casein, α-lactalbumin, β-lactoglobulin, and lactoferrin. [0020] The soy protein is not particularly limited as long as the effects of the present invention are not impaired, and examples thereof include a soy protein isolate (SPI), glycinin, β-conglycinin, and the like. . [0021] The content of the protein in the composition of the present invention is not particularly limited as long as it does not interfere with the effects of the present invention, and can be appropriately adjusted according to the content of other ingredients, the health status, age, and body weight of the ingested subject. The content of a preferable protein in the composition of the present invention is, for example, 0 to 15 g, 1 to 15 g, 1 to 10 g, 2 to 10 g, or 2 to 5 g per 100 kcal of the composition. [0022] In the composition of the present invention, the mass ratio of protein to carnitine (protein content: content of carnitine) is not particularly limited as long as it does not hinder the effects of the present invention; The viewpoint is preferably, for example, 40.0: 1.0 to 333.4: 1.0 or 40.0: 1.0 to 200.0: 1.0. [0023] Components other than protein Among the components other than protein, examples of sugars that can be contained in the composition of the present invention include sucrose, glucose, fructose, honey, and dextrin. These sugars may be contained alone or in combination. [0024] The content of the saccharides in the composition of the present invention is not particularly limited as long as the effect of the present invention is not impaired, and can be appropriately adjusted according to the content of other ingredients, the health status, age, and weight of the ingested subject. The preferred sugar content in the composition of the present invention is 0-30 g, 1-30 g, 5-30 g, 5-25 g, 7-25 g, or 10-25 g per 100 kcal of the composition. [0025] As the lipid that can be contained in the composition of the present invention, both animal fats and oils and fats can be used. Examples of animal oils and fats include lard, fish oil, separated oils thereof, hydrogenated oils, and transesterified oils. Examples of vegetable oils and fats include palm oil, safflower oil, corn oil, rapeseed oil, coconut oil, separation oils such as these, hydrogenated oils, and transesterified oils. These oils and fats may be contained alone or in combination. [0026] The content of the lipid in the composition of the present invention is not particularly limited as long as it does not impair the effects of the present invention, and can be appropriately adjusted according to the content of other ingredients, the health status, age, and weight of the ingested subject. The appropriate lipid content in the composition of the present invention is 0 to 15 g, 1 to 15 g, 1 to 10 g, 2 to 10 g, or 2 to 5 g per 100 kcal of the composition. [0027] The dietary fiber can be classified into a water-soluble dietary fiber and an insoluble dietary fiber, and both can be used. Examples of the water-soluble dietary fiber that can be contained in the composition of the present invention include indigestible oligosaccharides, indigestible dextrin, lactitol, raffinose, pectin, and guar gum. Examples of the insoluble dietary fiber include cellulose, hemicellulose, lignin, chitin, chitosan, soybean dietary fiber, wheat bran, pine fiber, corn fiber, and beet fiber. These dietary fibers may be contained alone or in combination. [0028] The content of the dietary fiber in the composition of the present invention is not particularly limited as long as it does not interfere with the effects of the present invention, and can be appropriately adjusted according to the content of other ingredients, the health status, age, and weight of the intake target. A suitable dietary fiber content is 0 to 20 g, 0.5 to 10 g, 0.5 to 8 g, 0.5 to 6 g, 0.5 to 4 g, 0.5 to 2 g, or 0.8 to 2 g per 100 kcal of the composition. [0029] In addition to the above, the composition of the present invention may contain a solvent (water, etc.), an excipient, a stabilizer, a preservative, a wetting agent, an emulsifier, a sweetener, and a colorant. , Perfumes, buffers, antioxidants, pH adjusters, binders, disintegrating agents, lubricants, flavoring agents, solubilizers, suspending agents, coating agents, solvents, isotonic agents and other foods or pharmaceutically acceptable Additives. [0030] Manufacturing Method The composition of the present invention can be simply manufactured by mixing carnitine as an active ingredient and other desired ingredients into the composition according to a known method. Therefore, according to another aspect of the present invention, there is provided a method for producing a composition for improving protein efficiency, which is characterized in that an effective amount of carnitine is contained in the composition. [0031] In the method for producing a composition of the present invention, it is preferable to homogeneously mix carnitine and other desired ingredients. Moreover, in the manufacturing method of the composition of this invention, it is preferable to perform a well-known sterilization process (for example, heating etc.) on the composition of this invention or each component blended in a composition. Therefore, according to one aspect of the present invention, there is provided a method for manufacturing a composition for improving protein efficiency, which comprises the steps of blending carnitine as an active ingredient and other ingredients as required, and blending the blend as required. Perform the steps of homogenization and sterilization. The number of times of the blending step, the sterilization step, and the homogenization step is not particularly limited, and may be performed one or more times. The mixing order and time of each component are not particularly limited as long as the effects of the present invention are not impaired. In addition, the order of the blending step, the homogenization step, and the sterilization step is not particularly limited, and it is preferable to perform the homogenization step after the sterilization step. The production method of the present invention may further include a step of forming a composition containing carnitine into a desired form. For example, when the composition is in the form of a powder, the homogenate may be subjected to spray drying or freeze drying, for example. [0032] Form / Application The form of the composition of the present invention is not particularly limited as long as the effect of the present invention is not impaired, and various forms can be adopted, and solid, semi-solid, liquid, powder, and the like can be used. More specific forms include the forms of oral ingestion, enteral administration, and ingestion by gastric fistula and the like. As a particularly good form, it can be made into food or medicine. [0033] Therefore, according to a preferred aspect, the composition of the present invention is provided in the form of a food composition. The form of the "food composition" is not particularly limited as long as the effects of the present invention are not impaired, and examples thereof include forms that can be ingested orally such as solutions, suspensions, emulsions, powders, and solid shaped articles. Specific examples include instant noodles, prepared foods, canned foods, microwave foods, instant soups / miso soups, freeze-dried foods, and other fast foods; milk drinks, lactic acid bacteria drinks, soy milk drinks, refreshing drinks, and fruit drinks , Vegetable beverages, coffee beverages, tea beverages, powder beverages, concentrated beverages, alcoholic beverages, etc .; bread, pasta, noodles, cake mix flour, bread flour and other flour products; candy, caramel, chewing gum, chocolate , Cookies, biscuits, cakes, pies, snacks, crackers, jellies, Japanese desserts, dessert desserts; sauces, tomato processing seasonings, flavor seasonings, seasoning mixes, sauces Seasonings, salad dressings, dipping sauces, stewed curry, etc .; processed fats, butter, margarine, mayonnaise and other fats; yogurt, natural cheese, processed cheese, ice cream, fresh Dairy products such as butter; processed agricultural products such as canned agricultural products, jams, marmalades, and cereals; frozen foods. [0034] In addition, the food composition also includes the following categories: liquid food, health food, functional food, nutritional supplement food, food for specific health care, food for special use, food for patients, and formula milk powder for infants and young children , Milk powder for pregnant women or breastfeeding women, or foods with a label attached to the purpose of improving protein efficiency. [0035] When the food composition of the present invention is used for an elderly person, a patient with kidney disease, or the like, it is preferably provided in the form of a highly fluid food composition. Examples of the form of such a highly fluid food composition include beverages, jellies, and liquid foods. [0036] According to other preferred aspects, the composition of the present invention is provided in the form of a pharmaceutical composition. The "pharmaceutical composition" refers to a combination of a pharmaceutically acceptable additive that is allowable for the preparation of a medicament with the composition of the present invention as required, and is prepared into an oral preparation or a non-oral preparation according to a common method. When the pharmaceutical product is an oral preparation, it can be in the form of solid preparations such as tablets, powders, fine granules, granules, capsules, pills, slow-release preparations, liquid preparations such as solutions, suspensions, and emulsions. When the pharmaceutical is a non-oral preparation, it may be in the form of an injection or suppository. In addition, from the viewpoint of simplicity of ingestion (administration) of the subject, the pharmaceutical product is preferably in the form of an oral preparation. [0037] The composition of the present invention can be used alone, but as long as the effect of the present invention is not impaired, it can also be used as a raw material for various oral ingestion (oral administration) products such as other foods and pharmaceuticals. (Material) or additives. The composition of the present invention does not impair its taste even if it is added to a meal. Therefore, it can be easily ingested by adding it to a general meal or a beverage. [0038] Method for Raising Protein Rate According to the present invention, the use of carnitine or the above-mentioned composition containing the same can increase the protein efficiency of a subject and can increase weight. Therefore, according to one aspect of the present invention, there is provided a method for improving protein efficiency, which includes an effective amount of carnitine ingested by a subject in need thereof. Furthermore, according to a preferred aspect, the above method is a method for increasing weight. Furthermore, according to another preferred aspect of the present invention, the above method is a method other than medical treatment for humans. The term "medical behavior for humans" as used herein refers to the act of ingesting pharmaceutical products by humans that requires a diagnosis or prescription by a doctor or the like. [0039] In addition, the subject in the present invention is not particularly limited, and is preferably a mammal, more preferably a human, a livestock animal species, or a wild animal, and still more preferably a human. In addition, the subject of the present invention may be a healthy person or a patient as long as it is required to improve the protein intake efficiency, and from the viewpoint of the necessity of improving the protein intake efficiency, it is particularly preferably an elderly person or a patient with kidney disease. [0040] The method for ingesting carnitine in a subject can be selected from oral ingestion (oral administration), enteral administration, gastric fistula, and the like, depending on the subject and application, and is preferably taken orally. In addition, the number of daily intakes of carnitine is not particularly limited, and may be one or more times, and preferably 1 to 3 times. [0041] The effective amount of carnitine may be, for example, 2.7 to 6.2 mg / kg kg per day; preferably 3.0 to 6.0 mg / kg kg per day, and more preferably 3.0 to 5.0 mg / kg kg per day. [0042] In the method of the present invention, from the viewpoint of improving protein efficiency, carnitine is preferably ingested simultaneously or sequentially (individually) with the protein. As the protein ingested simultaneously or sequentially with carnitine, milk protein, soy protein, or a combination thereof is preferred. The mass ratio of carnitine to the protein taken simultaneously or sequentially is preferably determined based on the description of the above composition. [0043] According to another aspect of the present invention, a use of carnitine is provided, which is used to improve the efficiency of protein in the body. According to a preferred aspect of the invention, the use is a non-therapeutic treatment. [0044] According to one aspect of the present invention, a use of carnitine is provided, which is a composition for improving protein efficiency in a living body. According to a preferred aspect of the present invention, the use is the use of a food or a medicine for improving protein efficiency. [0045] In the present invention, carnitine can also be used directly as a single agent to improve protein efficiency. Therefore, according to one aspect of the present invention, a protein efficiency enhancer is provided, which is composed of carnitine. In addition, according to another aspect of the present invention, a carnitine is provided, which is used to improve the protein efficiency in a living body. [0046] The other aspects described above can be implemented according to the description of the composition and method of the present invention. [Examples] [0047] Example 1: Preparation of foods that can improve protein efficiency (protein efficiency-enhancing foods) To obtain 80L of protein efficiency-enhancing foods (liquid foods), stir the temperature in a tank with the temperature set at 55 ° C. Water was mixed with 2623.4 g of a protein component, 1989.5 g of a fat component, 13582.8 g of a carbohydrate component, 558.9 g of dietary fiber, 1867.11 g of vitamins and minerals, and 15.63 g of carnitine. The obtained mixed liquid was heat-sterilized (145 ° C or higher, 5 seconds), and then homogenized (25 MPa) with a homogenizer to obtain a protein efficiency-enhancing food (87 kcal / 100 mL). On the other hand, carnitine was not added to the protein efficiency-improving food, and a carbohydrate component equivalent to carnitine was added instead to obtain a control food. A protein efficiency-enhancing food and a control food were used in Example 2. [0048] Example 2: Confirmation test of improving effect of protein efficiency Fourteen four-week-old SD rats (manufactured by Japan SLC Co., Ltd.) were fed general food (Oriental Yeast Industry Co., Ltd., CRF-1). One week after domestication, the animals were divided into two groups of 7 animals each with an average weight. One group was fed with the protein efficiency-enhancing food prepared according to the method of Example 1, and the other group was fed with a control food, which allowed them to feed freely for 21 days. During feeding, the food intake and body weight of each rat were measured daily. Food intake was calculated by subtracting the remaining amount from the amount fed. In addition, the weight of each rat on the day when feeding was started was subtracted from the weight of each rat on each measurement day as the weight gain of each rat. After 21 days from the start of feeding, the average weight gain of 7 rats in each group was calculated. The protein efficiency after 21 days from the start of feeding was calculated based on the following formula. [0049] [0050] The results are shown in Table 1 and FIG. 1 below. [0051] As can be seen from Table 1 and FIG. 1, normal male SD rats were fed with protein-efficiency-enhancing foods or control foods. As a result of feeding them freely for 21 days, the efficiency of carnitine-containing proteins was improved. The group of foods showed significantly higher protein efficiency than the group of control foods without carnitine. [0052] According to the present invention, it is possible to produce a composition that uses carnitine as an active ingredient to improve the efficiency of protein in a living body.

[0011] 　　圖1為表示使4週大公SD系大鼠攝食包含肉鹼的蛋白質效率提升食品時、與攝食不含肉鹼的對照食品時之開始攝食21日後之蛋白質效率的圖表。[0011] FIG. 1 is a graph showing protein efficiency 21 days after ingestion of carnitine-containing protein-efficiency-enhancing foods of a male SD rat of 4 weeks, and of a control food that does not contain carnitine.

Claims (14)

一種蛋白質效率提升用之組成物，其係包含肉鹼。A composition for improving protein efficiency, which comprises carnitine. 如請求項1之組成物，其係進一步包含蛋白質。The composition of claim 1, further comprising a protein. 如請求項1或2之組成物，其中前述蛋白質為選自乳蛋白質及大豆蛋白質的1種以上。The composition according to claim 1 or 2, wherein the protein is one or more selected from milk protein and soybean protein. 如請求項1～3中任一項之組成物，其係用於蛋白質的攝取量降低或受限之對象。The composition according to any one of claims 1 to 3 is used for a subject whose protein intake is reduced or restricted. 如請求項1～4中任一項之組成物，其係供高齡者或腎病患者用。The composition according to any one of claims 1 to 4, which is intended for an elderly person or a patient with kidney disease. 如請求項1～5中任一項之組成物，其係用來增加體重。The composition according to any one of claims 1 to 5, which is used for weight gain. 如請求項1～6中任一項之組成物，其係食品組成物或醫藥品組成物。The composition according to any one of claims 1 to 6, which is a food composition or a pharmaceutical composition. 如請求項1～7中任一項之組成物，其係選自由流質食物、飲料及膠凍所成群組的任一種形態。The composition according to any one of claims 1 to 7, which is any one form selected from the group consisting of liquid food, drink, and jelly. 一種方法，其係用來提升對象之蛋白質效率的方法，其係包含使前述對象攝取有效量的肉鹼而成。A method for improving the protein efficiency of a subject, which comprises ingesting an effective amount of carnitine in the subject. 如請求項9之方法，其中前述對象為蛋白質的攝取量降低或受限之對象。The method according to claim 9, wherein the aforementioned subject is a subject whose protein intake is reduced or restricted. 如請求項9或10之方法，其中前述對象為高齡者或腎病患者。The method of claim 9 or 10, wherein the aforementioned subject is an elderly person or a patient with kidney disease. 一種肉鹼，其係用來提升對象之蛋白質效率。A carnitine that is used to increase the protein efficiency of a subject. 一種肉鹼的使用，其係用來提升對象之蛋白質效率。A use of carnitine, which is used to improve the protein efficiency of a subject. 一種肉鹼的使用，其係用來製造蛋白質效率提升用之組成物。A use of carnitine, which is a composition used to improve the efficiency of protein.
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