JPH11269074A - Digestant for lipid - Google Patents
Digestant for lipidInfo
- Publication number
- JPH11269074A JPH11269074A JP10067962A JP6796298A JPH11269074A JP H11269074 A JPH11269074 A JP H11269074A JP 10067962 A JP10067962 A JP 10067962A JP 6796298 A JP6796298 A JP 6796298A JP H11269074 A JPH11269074 A JP H11269074A
- Authority
- JP
- Japan
- Prior art keywords
- sphingomyelin
- lipid
- improving
- digestion
- function
- 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.)
- Granted
Links
- 150000002632 lipids Chemical class 0.000 title claims abstract description 36
- 239000003866 digestant Substances 0.000 title abstract 3
- 150000003904 phospholipids Chemical class 0.000 claims abstract description 51
- 230000000694 effects Effects 0.000 claims abstract description 27
- 235000013305 food Nutrition 0.000 claims abstract description 17
- 239000003814 drug Substances 0.000 claims abstract description 11
- 239000004480 active ingredient Substances 0.000 claims abstract description 7
- 239000003795 chemical substances by application Substances 0.000 claims description 11
- 230000020958 lipid digestion Effects 0.000 abstract description 14
- 238000010521 absorption reaction Methods 0.000 description 26
- 239000000203 mixture Substances 0.000 description 15
- 230000029087 digestion Effects 0.000 description 13
- 235000013336 milk Nutrition 0.000 description 10
- 239000008267 milk Substances 0.000 description 10
- 210000004080 milk Anatomy 0.000 description 10
- 239000000243 solution Substances 0.000 description 9
- 239000000843 powder Substances 0.000 description 7
- 235000013343 vitamin Nutrition 0.000 description 7
- 229930003231 vitamin Natural products 0.000 description 7
- 239000011782 vitamin Substances 0.000 description 7
- 229940088594 vitamin Drugs 0.000 description 7
- 235000016709 nutrition Nutrition 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 235000014121 butter Nutrition 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 4
- 241000699666 Mus <mouse, genus> Species 0.000 description 4
- MBMBGCFOFBJSGT-KUBAVDMBSA-N all-cis-docosa-4,7,10,13,16,19-hexaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCC(O)=O MBMBGCFOFBJSGT-KUBAVDMBSA-N 0.000 description 4
- 235000015872 dietary supplement Nutrition 0.000 description 4
- 230000001079 digestive effect Effects 0.000 description 4
- 201000010099 disease Diseases 0.000 description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 4
- 235000020124 milk-based beverage Nutrition 0.000 description 4
- JZNWSCPGTDBMEW-UHFFFAOYSA-N Glycerophosphorylethanolamin Natural products NCCOP(O)(=O)OCC(O)CO JZNWSCPGTDBMEW-UHFFFAOYSA-N 0.000 description 3
- 241000699670 Mus sp. Species 0.000 description 3
- WORJEOGGNQDSOE-UHFFFAOYSA-N chloroform;methanol Chemical compound OC.ClC(Cl)Cl WORJEOGGNQDSOE-UHFFFAOYSA-N 0.000 description 3
- 235000005911 diet Nutrition 0.000 description 3
- 230000037213 diet Effects 0.000 description 3
- 239000002552 dosage form Substances 0.000 description 3
- 230000001804 emulsifying effect Effects 0.000 description 3
- 235000004626 essential fatty acids Nutrition 0.000 description 3
- 239000003925 fat Substances 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 238000005194 fractionation Methods 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 108010071421 milk fat globule Proteins 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- WTJKGGKOPKCXLL-RRHRGVEJSA-N phosphatidylcholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCCC=CCCCCCCCC WTJKGGKOPKCXLL-RRHRGVEJSA-N 0.000 description 3
- 150000008104 phosphatidylethanolamines Chemical class 0.000 description 3
- 210000002966 serum Anatomy 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 235000019482 Palm oil Nutrition 0.000 description 2
- 108010046377 Whey Proteins Proteins 0.000 description 2
- 102000007544 Whey Proteins Human genes 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- JAZBEHYOTPTENJ-JLNKQSITSA-N all-cis-5,8,11,14,17-icosapentaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O JAZBEHYOTPTENJ-JLNKQSITSA-N 0.000 description 2
- BFNBIHQBYMNNAN-UHFFFAOYSA-N ammonium sulfate Chemical compound N.N.OS(O)(=O)=O BFNBIHQBYMNNAN-UHFFFAOYSA-N 0.000 description 2
- 229910052921 ammonium sulfate Inorganic materials 0.000 description 2
- 235000011130 ammonium sulphate Nutrition 0.000 description 2
- 235000015155 buttermilk Nutrition 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 238000000502 dialysis Methods 0.000 description 2
- 235000020669 docosahexaenoic acid Nutrition 0.000 description 2
- 229940090949 docosahexaenoic acid Drugs 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 235000020673 eicosapentaenoic acid Nutrition 0.000 description 2
- 229960005135 eicosapentaenoic acid Drugs 0.000 description 2
- JAZBEHYOTPTENJ-UHFFFAOYSA-N eicosapentaenoic acid Natural products CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O JAZBEHYOTPTENJ-UHFFFAOYSA-N 0.000 description 2
- 235000020774 essential nutrients Nutrition 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000001771 impaired effect Effects 0.000 description 2
- 238000001727 in vivo Methods 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 239000002540 palm oil Substances 0.000 description 2
- 150000003905 phosphatidylinositols Chemical class 0.000 description 2
- 238000004393 prognosis Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 230000009758 senescence Effects 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 239000003826 tablet Substances 0.000 description 2
- 238000004809 thin layer chromatography Methods 0.000 description 2
- 235000021119 whey protein Nutrition 0.000 description 2
- PORPENFLTBBHSG-MGBGTMOVSA-N 1,2-dihexadecanoyl-sn-glycerol-3-phosphate Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP(O)(O)=O)OC(=O)CCCCCCCCCCCCCCC PORPENFLTBBHSG-MGBGTMOVSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 206010008132 Cerebral thrombosis Diseases 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 201000001429 Intracranial Thrombosis Diseases 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 102000004895 Lipoproteins Human genes 0.000 description 1
- 108090001030 Lipoproteins Proteins 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- VCUFZILGIRCDQQ-KRWDZBQOSA-N N-[[(5S)-2-oxo-3-(2-oxo-3H-1,3-benzoxazol-6-yl)-1,3-oxazolidin-5-yl]methyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C1O[C@H](CN1C1=CC2=C(NC(O2)=O)C=C1)CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F VCUFZILGIRCDQQ-KRWDZBQOSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 238000010171 animal model Methods 0.000 description 1
- 239000012223 aqueous fraction Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000003613 bile acid Substances 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 230000024245 cell differentiation Effects 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000004440 column chromatography Methods 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000000326 densiometry Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 235000005686 eating Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000002900 effect on cell Effects 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 238000002523 gelfiltration Methods 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 230000012010 growth Effects 0.000 description 1
- 230000013632 homeostatic process Effects 0.000 description 1
- 238000004255 ion exchange chromatography Methods 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000021590 normal diet Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 125000002467 phosphate group Chemical group [H]OP(=O)(O[H])O[*] 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 230000019491 signal transduction Effects 0.000 description 1
- 238000010898 silica gel chromatography Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 230000035882 stress Effects 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- -1 sucrose fatty acid ester Chemical class 0.000 description 1
- 230000009469 supplementation Effects 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 238000007395 thrombosis prophylaxis Methods 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 235000021413 well-balanced diet Nutrition 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、スフィンゴミエリ
ン及び／又はスフィンゴミエリン含有リン脂質を有効成
分とする脂質の消化吸収機能改善剤に関する。また、本
発明は、スフィンゴミエリン及び／又はスフィンゴミエ
リン含有リン脂質を配合して脂質の消化吸収機能改善効
果を賦与した医薬又は飲食品に関する。本発明の脂質の
消化吸収機能改善剤や脂質の消化吸収機能改善効果を賦
与した医薬及び飲食品は、脂質の消化吸収機能が低下し
た高齢者や各疾患治癒後の患者等の栄養補給に有用であ
る。TECHNICAL FIELD The present invention relates to a lipid digestion and absorption improving agent comprising sphingomyelin and / or sphingomyelin-containing phospholipid as an active ingredient. In addition, the present invention relates to a medicine or food or drink which is provided with sphingomyelin and / or a sphingomyelin-containing phospholipid to impart an effect of improving the function of digesting and absorbing lipid. INDUSTRIAL APPLICABILITY The agent for improving the function of digestion and absorption of lipids of the present invention and the medicine and food or drink provided with the effect of improving the function of digestion and absorption of lipids are useful for nutritional supplementation of elderly people with reduced digestion and absorption functions of lipids and patients after cure of various diseases. It is.
【０００２】[0002]
【従来の技術】日常的に摂取する飲食品中に含まれる脂
質等の脂溶性成分は、生体の恒常性や機能性の維持に重
要な役割を果たしていることが知られている。そして、
最近では、特に多価不飽和脂肪酸に関する研究が進展
し、ｎ−６系及びｎ−３系の必須脂肪酸についての有効
性が明らかになってきた。例えば、リノール酸が血清コ
レステロールの低下作用を有するということやエイコサ
ペンタエン酸（ＥＰＡ）、ドコサヘキサエン酸（ＤＨ
Ａ）が脳血栓予防効果を有するということ等である。ま
た、以前から、ビタミンＡやビタミンＥ等の脂溶性ビタ
ミンが有する生理的意義に関する研究もなされてきてい
る。2. Description of the Related Art It is known that fat-soluble components such as lipids contained in foods and drinks which are ingested daily play an important role in maintaining homeostasis and functional properties of living bodies. And
Recently, research on polyunsaturated fatty acids has been particularly advanced, and the effectiveness of n-6 and n-3 essential fatty acids has been clarified. For example, the fact that linoleic acid has a serum cholesterol lowering effect, eicosapentaenoic acid (EPA), docosahexaenoic acid (DH)
A) has a cerebral thrombosis prevention effect, etc. In addition, studies on the physiological significance of fat-soluble vitamins such as vitamin A and vitamin E have been made.
【０００３】これらの脂溶性成分については、バランス
のとれた食生活を営んでいる限り、不足するという事態
は生じないし、また、加齢に伴って脂溶性成分の吸収機
能が低下するということはないとされている。しかしな
がら、偏食傾向の食生活やストレスの多い社会生活を営
まざるを得ない現代においては、脂溶性成分の摂取に関
して、必ずしも問題がないという訳ではない。例えば、
高齢者や各疾患治癒後の患者等においては、脂溶性成分
の消化吸収機能が衰えている可能性が高く、脂溶性の必
須栄養素が慢性的に不足している状態が潜在していると
考えられる。したがって、何らかの理由で低下した脂溶
性成分の消化吸収機能を改善することにより、脂溶性の
必須栄養素の消化吸収性を改善するような医薬や飲食品
の開発が求められている。With respect to these fat-soluble components, a shortage does not occur as long as a well-balanced diet is maintained, and the fact that the function of absorbing the fat-soluble components decreases with aging does not occur. It is not. However, in the present day, when it is inevitable to carry out eating habits of unbalanced eating and social life with much stress, it is not always the case that there is no problem in ingesting fat-soluble components. For example,
It is highly likely that the digestive and absorption function of fat-soluble components is impaired in elderly people and patients after cure of each disease, and that there is a potential for chronic lack of fat-soluble essential nutrients. Can be Therefore, there is a need for the development of medicines and foods and drinks that improve the digestion and absorption of fat-soluble essential nutrients by improving the function of digestion and absorption of fat-soluble components that have been reduced for some reason.
【０００４】ところで、通常の食事により摂取された脂
質は、生体内において、胆汁酸の働きにより乳化され、
また、リパーゼの働きにより加水分解されて、消化吸収
される。したがって、脂質の消化吸収性を改善する方法
としては、まず、脂質が乳化され易いようにすることが
考えられる。例えば、ホスファチジルコリン、ホスファ
チジルエタノールアミン、ホスファチジルイノシトール
等のリン脂質の混合物であるレシチンは、天然乳化剤と
して使用されているが、この乳化作用により、脂質や脂
溶性ビタミン等の脂溶性成分の消化吸収性が促進される
ことが知られている（菰田衛著, レシチン−その基礎と
応用, p107, 幸書房発行, 1991）。しかし、これは物理
的な乳化作用をレシチンが改善することによる効果であ
り、消化吸収機能が衰えた者に対すると同様の効果を健
常人に対しても示し、健常人においては、カロリーの過
剰摂取による肥満の原因となる可能性もある。[0004] By the way, lipids ingested by a normal diet are emulsified in vivo by the action of bile acids,
It is hydrolyzed by the action of lipase and digested and absorbed. Therefore, as a method of improving the digestibility of lipids, it is conceivable to first make the lipids easily emulsified. For example, lecithin, which is a mixture of phospholipids such as phosphatidylcholine, phosphatidylethanolamine, and phosphatidylinositol, is used as a natural emulsifier.This emulsifying action causes digestion and absorption of fat-soluble components such as lipids and fat-soluble vitamins. It is known to be promoted (Motoko Komoda, Lecithin-its fundamentals and applications, p107, published by Koshobo, 1991). However, this is an effect of improving the physical emulsification effect of lecithin, and it shows the same effect on healthy people as those on people with impaired digestion and absorption functions, and in healthy people, excessive intake of calories Can cause obesity.
【０００５】[0005]
【発明が解決しようとする課題】本発明者らは、脂質の
消化吸収性を改善する方法として、乳化作用を改善する
という物理的な方法ではなく、衰えた脂質の消化吸収機
能を直接的に改善する方法を見出すべく、鋭意研究を進
めていたところ、リン脂質の一種であるスフィンゴミエ
リンに衰えた脂質の消化吸収機能を改善する効果がある
ことを見出した。そして、スフィンゴミエリンを含有す
るリン脂質においても同様の効果があることを見出し、
本発明を完成するに至った。As a method for improving the digestive and absorptive properties of lipids, the present inventors directly use the digestive and absorptive function of a weakened lipid instead of a physical method of improving the emulsifying action. In order to find a way to improve it, we have been conducting intensive research and found that sphingomyelin, a kind of phospholipid, has the effect of improving the digestive and absorbing function of decayed lipid. And, they found that a similar effect was also obtained in phospholipids containing sphingomyelin,
The present invention has been completed.
【０００６】したがって、本発明は、スフィンゴミエリ
ン及び／又はスフィンゴミエリン含有リン脂質を有効成
分とする脂質の消化吸収機能改善剤を提供することを課
題とする。また、本発明は、スフィンゴミエリン及び／
又はスフィンゴミエリン含有リン脂質を配合して脂質の
消化吸収機能改善効果を賦与した医薬又は飲食品を提供
することを課題とする。Accordingly, an object of the present invention is to provide a lipid digestion and absorption function improving agent comprising sphingomyelin and / or sphingomyelin-containing phospholipid as an active ingredient. The present invention also relates to sphingomyelin and / or
Another object of the present invention is to provide a medicine or a food or drink which has a sphingomyelin-containing phospholipid and has an effect of improving the function of digesting and absorbing lipid.
【０００７】[0007]
【課題を解決するための手段】本発明では、脂質の消化
吸収機能改善剤の有効成分として、スフィンゴミエリン
及び／又はスフィンゴミエリン含有リン脂質を使用す
る。また、本発明では、脂質の消化吸収機能改善効果を
賦与するために、スフィンゴミエリン及び／又はスフィ
ンゴミエリン含有リン脂質を使用し、これらを医薬や飲
食品に配合する。In the present invention, sphingomyelin and / or sphingomyelin-containing phospholipids are used as an active ingredient of the lipid digestion and absorption function improving agent. In the present invention, sphingomyelin and / or sphingomyelin-containing phospholipids are used in order to impart the effect of improving the function of digesting and absorbing lipids, and these are blended in medicines and foods and drinks.
【０００８】本発明で使用するスフィンゴミエリンは、
リン脂質の一種で、卵黄や乳中に多く存在しており、細
胞膜や血清リポタンパク質の構成成分として分布してい
る。そして、生体内でのスフィンゴミエリンは、情報伝
達系を介して細胞の増殖や分化に影響を及ぼしているこ
とが知られている。The sphingomyelin used in the present invention is
A type of phospholipid that is abundant in egg yolk and milk and distributed as a component of cell membranes and serum lipoproteins. It is known that sphingomyelin in vivo has an effect on cell growth and differentiation through a signal transduction system.
【０００９】本発明においては、精製して純度を高めた
スフィンゴミエリンを使用しても良いし、また、スフィ
ンゴミエリンを含有するリン脂質の形態で使用しても良
い。なお、スフィンゴミエリンやスフィンゴミエリン含
有リン脂質については、次のような方法により調製する
ことができる。例えば、乳やホエータンパク質濃縮物
（ＷＰＣ）等の乳製品をエーテルやアセトンで抽出する
方法 (特開平3- 47192号公報) により得られる乳由来の
スフィンゴミエリン含有リン脂質 (リン脂質中スフィン
ゴミエリン約28％含有) を使用することができ、また、
バターを加温融解することにより得られるバターカード
やバターセーラムを含む水性画分をスフィンゴミエリン
含有リン脂質 (リン脂質中スフィンゴミエリン約９％含
有) として使用することができ、さらに、バターミルク
やバターセーラム中に含まれる乳脂肪球被膜画分をスフ
ィンゴミエリン含有リン脂質 (リン脂質中スフィンゴミ
エリン約９％含有) として使用することができる。そし
て、これらのスフィンゴミエリン含有リン脂質を透析、
硫安分画、ゲル濾過、等電点沈澱、イオン交換クロマト
グラフィー、溶媒分画等の手法により精製することによ
り純度を高めたスフィンゴミエリンを使用しても良い。
また、これらのスフィンゴミエリンやスフィンゴミエリ
ン含有リン脂質は、液体の状態で使用しても良いし、粉
末の状態で使用しても良い。In the present invention, sphingomyelin which has been purified to increase its purity may be used, or may be used in the form of a sphingomyelin-containing phospholipid. Sphingomyelin and sphingomyelin-containing phospholipids can be prepared by the following method. For example, milk-derived sphingomyelin-containing phospholipids (sphingomyelin in phospholipids) obtained by extracting milk or dairy products such as whey protein concentrate (WPC) with ether or acetone (JP-A-3-47192). 28%), and
The aqueous fraction containing butter curd and butter serum obtained by heating and melting butter can be used as sphingomyelin-containing phospholipids (containing about 9% sphingomyelin in phospholipids). The milk fat globule-coated fraction contained in the serum can be used as sphingomyelin-containing phospholipids (containing about 9% sphingomyelin in phospholipids). And dialysis of these sphingomyelin-containing phospholipids,
Sphingomyelin whose purity has been increased by purification by techniques such as ammonium sulfate fractionation, gel filtration, isoelectric point precipitation, ion exchange chromatography, and solvent fractionation may be used.
These sphingomyelin and sphingomyelin-containing phospholipids may be used in a liquid state or in a powder state.
【００１０】ところで、表１に示したように、乳由来の
リン脂質の特徴は、その構成成分として、ホスファチジ
ルコリン、ホスファチジルエタノールアミン及びスフィ
ンゴミエリンを含有していることであり、特に、代表的
なリン脂質である大豆由来のリン脂質には殆ど含まれて
いないスフィンゴミエリンを比較的高い含有率で含んで
いることである（菰田衛著, レシチン−その基礎と応
用, p.160,幸書房発行,1991) 。[0010] As shown in Table 1, the characteristic of milk-derived phospholipids is that they contain phosphatidylcholine, phosphatidylethanolamine and sphingomyelin as their constituents. It is a relatively high content of sphingomyelin, which is hardly contained in phospholipids derived from soybeans, which is a lipid (M. Komoda, Lecithin-Basics and Applications, p.160, published by Koshobo, 1991).
【００１１】[0011]
【表１】 ──────────────────────────────────── 牛乳由来のリン脂質 大豆由来のリン脂質 ──────────────────────────────────── ホスファチジルコリン 35.3 45.0 ホスファチジルエタノールアミン 29.4 26.3 ホスファチジルイノシトール 5.9 14.1 ホスファチジン酸 − 5.0 スフィンゴミエリン 26.5 − ──────────────────────────────────── (単位：％) [Table 1] リ ン Phospholipid derived from milk Phospholipid derived from soybean ──────────────────────────────────── Phosphatidylcholine 35.3 45.0 Phosphatidylethanolamine 29.4 26.3 Phosphatidylinositol 5.9 14.1 Phosphatidic acid − 5.0 Sphingomyelin 26.5 − ──────────────────────────────────── (Unit:%)
【００１２】したがって、スフィンゴミエリン含有リン
脂質としては、乳由来のリン脂質を使用することが好ま
しいといえる。Therefore, it can be said that milk-derived phospholipids are preferably used as sphingomyelin-containing phospholipids.
【００１３】[0013]
【発明の実施の形態】本発明は、スフィンゴミエリン及
び／又はスフィンゴミエリン含有リン脂質を有効成分と
する脂質の消化吸収機能改善剤である。この脂質の消化
吸収機能改善剤の剤型は、錠剤、カプセル剤、顆粒剤、
散剤、粉剤等とすれば良い。また、こられの剤型は、従
来より知られている方法で製造することができ、例え
ば、製剤製造上許容されている担体や賦形剤等と混合し
て成型すれば良い。BEST MODE FOR CARRYING OUT THE INVENTION The present invention is a lipid digestion and absorption improving agent comprising sphingomyelin and / or a sphingomyelin-containing phospholipid as an active ingredient. The dosage form of this lipid digestion and absorption function improving agent is tablets, capsules, granules,
Powders and powders may be used. In addition, these dosage forms can be produced by a conventionally known method. For example, the dosage form may be mixed with a carrier, excipient, or the like, which is acceptable for the production of a formulation, and then molded.
【００１４】また、本発明は、スフィンゴミエリン及び
／又はスフィンゴミエリン含有リン脂質を配合して脂質
の消化吸収機能改善効果を賦与した医薬や飲食品であ
る。この脂質の消化吸収機能改善効果を賦与した医薬や
飲食品は、スフィンゴミエリン及び／又はスフィンゴミ
エリン含有リン脂質を錠剤や粉剤等の剤型の医薬に配合
したり、牛乳、乳飲料、コーヒー飲料、ジュース、ゼリ
ー、ビスケット、パン、麺、ソーセージ等の飲食品や栄
養食、さらには、必須脂肪酸や脂溶性ビタミンの補給を
目的とした栄養補給用組成物に配合したりしたものであ
る。[0014] The present invention is also a pharmaceutical or food or drink which is provided with sphingomyelin and / or a sphingomyelin-containing phospholipid to impart an effect of improving the function of digesting and absorbing lipid. Pharmaceuticals and foods and drinks imparting the effect of improving the function of digesting and absorbing lipids include sphingomyelin and / or sphingomyelin-containing phospholipids mixed with tablets or powdered pharmaceuticals, milk, milk drinks, coffee drinks, and the like. It is added to foods and drinks such as juices, jellies, biscuits, breads, noodles, sausages and nutritional foods, and further to a nutritional supplement composition for supplementing essential fatty acids and fat-soluble vitamins.
【００１５】なお、本発明で、脂質の消化吸収機能改善
効果を発揮させるためには、成人の場合、スフィンゴミ
エリンとして１日当たり 500〜2,500mg 摂取できるよう
に配合量等を調整すれば良い。In the present invention, in order to exert the effect of improving the function of digesting and absorbing lipids, the amount of sphingomyelin may be adjusted so that 500 to 2,500 mg of sphingomyelin can be taken per day for adults.
【００１６】次に、実施例及び試験例を示し、本発明を
さらに詳しく説明する。Now, the present invention will be described in further detail with reference to Examples and Test Examples.
【００１７】[0017]
【実施例１】ホエータンパク質濃縮物（ＷＰＣ）の10％
水溶液にプロテアーゼを作用させて得られた反応液をク
ロロホルム−メタノール（２：１）溶液で抽出した後、
濃縮し、さらに、アセトン抽出して複合脂質画分を得
た。次に、この複合脂質画分をフロロシリルカラムクロ
マトグラフィー処理し、クロロホルム−メタノール溶液
で段階抽出してリン脂質画分を得た。そして、このリン
脂質画分をシリカゲルカラムクロマトグラフィー処理
し、クロロホルム−メタノール溶液で段階抽出してスフ
ィンゴミエリンを得た。得られたスフィンゴミエリンに
ついては、凍結乾燥して脂質の消化吸収改善剤とした。
なお、このスフィンゴミエリンを薄層クロマトグラフィ
ー処理した後、ディットマー試薬で発色し、デンシトメ
トリー法で測定したところ、スフィンゴミエリンの含有
率は95.2％であった。Example 1 10% of whey protein concentrate (WPC)
After the reaction solution obtained by allowing protease to act on the aqueous solution was extracted with a chloroform-methanol (2: 1) solution,
It was concentrated and further extracted with acetone to obtain a complex lipid fraction. Next, the complex lipid fraction was subjected to fluorosilyl column chromatography, and stepwise extraction was performed with a chloroform-methanol solution to obtain a phospholipid fraction. The phospholipid fraction was subjected to silica gel column chromatography, and stepwise extracted with a chloroform-methanol solution to obtain sphingomyelin. The obtained sphingomyelin was freeze-dried to obtain a lipid digestion and absorption improving agent.
The sphingomyelin was subjected to thin-layer chromatography, developed with a Dittmer reagent, and measured by densitometry. The sphingomyelin content was 95.2%.
【００１８】[0018]
【試験例１】実施例１で得られたスフィンゴミエリンを
使用し、マウスによる動物実験で、脂質の消化吸収改善
効果を調べた。すなわち、11週齢の老化促進マウス（Ｓ
ＡＭＰ／８系）及び通常マウス（ＳＡＭＲ／１系）を各
群６匹ずつ実験動物として使用した。そして、表２に示
した配合の実験飼料で、スフィンゴミエリン添加量を0.
1％とし、その他の配合についてはAIN-76組成に準じた
実験飼料を28日間給餌した。Test Example 1 Using the sphingomyelin obtained in Example 1, the effect of improving lipid digestion and absorption was examined in animal experiments using mice. That is, an aging-promoting mouse (S
AMP / 8) and normal mice (SAMR / 1) were used as experimental animals, 6 animals per group. Then, sphingomyelin was added to the experimental feed having the composition shown in Table 2 at a concentration of 0.
The diet was set to 1%, and the other diets were fed an experimental diet according to the AIN-76 composition for 28 days.
【００１９】[0019]
【表２】 [Table 2]
【００２０】なお、脂質の消化吸収機能の評価について
は、実験飼料投与後、21〜28日目の１週間における脂質
摂取量と糞便への脂質排泄量から消化吸収率を算出する
ことにより行った。その結果を図１に示す。The function of digestion and absorption of lipids was evaluated by calculating the rate of digestion and absorption from the intake of lipids and the excretion of lipids into feces during the week 21 to 28 after administration of the experimental feed. . The result is shown in FIG.
【００２１】これによると、老化促進マウスの対照群に
おいて有意に低い消化吸収率を示したが、健常マウスの
対照群及び発明群においてスフィンゴミエリンの影響は
認められず、老化促進マウスの発明群においてのみスフ
ィンゴミエリンの効果で健常マウスと同等の消化吸収率
になるまで機能が改善されていた。したがって、スフィ
ンゴミエリンは、加齢に伴って低下する脂質の消化吸収
機能を改善し、消化吸収機能を健常なレベルまで高める
効果を有することが判った。According to the results, the digestion and absorption rate was significantly lower in the control group of the senescence-accelerated mouse, but the effect of sphingomyelin was not observed in the control group of the healthy mouse and the invention group, and the digestion and absorption rate was not observed in the control group of the senescence-accelerated mouse. Only by the effect of sphingomyelin, the function was improved until the digestion and absorption rate became equal to that of healthy mice. Therefore, sphingomyelin was found to have an effect of improving the function of digesting and absorbing lipid, which decreases with aging, and increasing the function of digesting and absorbing to a healthy level.
【００２２】[0022]
【実施例２】実施例１に示した方法と同様の方法により
リン脂質画分を調製し、このリン脂質画分をスフィンゴ
ミエリン含有リン脂質とした。そして、得られたスフィ
ンゴミエリン含有リン脂質については、凍結乾燥して脂
質の消化吸収改善剤とした。なお、このスフィンゴミエ
リン含有リン脂質のリン脂質組成について、薄層クロマ
トグラフィーで分析した結果を表３に示す。Example 2 A phospholipid fraction was prepared in the same manner as in Example 1, and this phospholipid fraction was used as a sphingomyelin-containing phospholipid. The resulting sphingomyelin-containing phospholipid was freeze-dried to obtain a lipid digestion and absorption improving agent. Table 3 shows the results obtained by analyzing the phospholipid composition of the sphingomyelin-containing phospholipid by thin-layer chromatography.
【００２３】[0023]
【表３】 [Table 3]
【００２４】[0024]
【実施例３】実施例２で得られたスフィンゴミエリン含
有リン脂質を配合して、脂質の消化吸収機能改善効果を
賦与した乳飲料を製造した。すなわち、牛乳20kg、脱脂
粉乳21.6kg及び水56kgを調合して乳ベースを調製した
後、この乳ベースに、グラニュー糖１kg及びスフィンゴ
ミエリン含有リン脂質0.37kgを添加し、ホモジナイザー
で均質圧 200kg/cm2として乳化した。そして、充填温度
90℃でこれを 200ml缶に充填し、巻締めした後、 121
℃、10分間のレトルト殺菌を行い、冷却して缶入り乳飲
料を製造した。なお、この缶入り乳飲料は、殆ど褐変し
ておらず、牛乳の風味を有するものであった。Example 3 The sphingomyelin-containing phospholipid obtained in Example 2 was blended to produce a milk beverage having an effect of improving the function of digesting and absorbing lipid. That is, 20 kg of milk, 21.6 kg of skim milk powder and 56 kg of water were mixed to prepare a milk base, and then 1 kg of granulated sugar and 0.37 kg of sphingomyelin-containing phospholipids were added to the milk base, and a homogenizer was used to homogenize at a pressure of 200 kg / cm. Emulsified as 2 . And the filling temperature
After filling this into a 200 ml can at 90 ° C and tightening it,
The mixture was sterilized by retort at 10 ° C. for 10 minutes and cooled to produce a canned milk beverage. This canned milk drink had almost no browning and had a milky flavor.
【００２５】[0025]
【実施例４】実施例２で得られたスフィンゴミエリン含
有リン脂質を配合して、脂質の消化吸収機能改善効果を
賦与した経管・経口栄養食を製造した。すなわち、75℃
に加温した水 1.5 lに、デキストリン632g、カゼインナ
トリウム174g、脱脂粉乳 33g、ショ糖脂肪酸エステル6
g、パーム油分別油 62gとスフィンゴミエリン含有リン
脂質 45gとを混合した油脂混合物107g及び第３リン酸カ
リウム7gを水50mlに溶解した溶液を添加混合し、さら
に、塩化カルシウム4g/160mlの溶液、硫酸マグネシウム
7g/160mlの溶液、ビタミン混合物４g/53mlの溶液及びミ
ネラル混合物６g/53mlの溶液を添加混合した。次に、こ
の混合物をコロイドミルで予備乳化した後、ホモジナイ
ザーで均質圧 400kg/cm2として乳化した。そして、 121
℃、15秒で加熱殺菌した後、噴霧乾燥して、経管・経口
栄養食約１kgを得、アルミ箔製容器に92gずつ窒素充填
包装して経管・経口栄養食を製造した。なお、この経管
・経口栄養食を 340mlの水に溶解すると約1kcal/mlのエ
ネルギーを供給することができる。Example 4 The sphingomyelin-containing phospholipid obtained in Example 2 was blended to produce a tube-feed / oral nutritional food having an effect of improving the function of digesting and absorbing lipid. That is, 75 ° C
Dextrin 632 g, casein sodium 174 g, skim milk powder 33 g, sucrose fatty acid ester 6 in 1.5 l of warm water
g, a mixture of palm oil fractionated oil 62 g and sphingomyelin-containing phospholipids 45 g, a fat / oil mixture 107 g and a solution of potassium tertiary phosphate 7 g dissolved in water 50 ml were added and mixed, and further a calcium chloride 4 g / 160 ml solution was added. Magnesium sulfate
A 7 g / 160 ml solution, a vitamin mixture 4 g / 53 ml solution, and a mineral mixture 6 g / 53 ml solution were added and mixed. Next, the mixture was preliminarily emulsified by a colloid mill, and then emulsified by a homogenizer at a uniform pressure of 400 kg / cm 2 . And 121
After sterilizing by heating at 15 ° C. for 15 seconds, spray-drying was performed to obtain about 1 kg of a tube and oral nutritional food, and 92 g of an aluminum foil container was filled with nitrogen and packed to produce a tube and oral nutritional food. In addition, when this tube and oral nutritional meal is dissolved in 340 ml of water, about 1 kcal / ml of energy can be supplied.
【００２６】[0026]
【実施例５】脂肪率を50％に調整したクリームを３倍量
の水で洗浄し、４℃で一晩放置した後、バターチャーン
で処理して、バター粒とバターミルクに分離した。次
に、このバターミルクについて、硫安分画、遠心分離及
び透析を行って乳脂肪球被膜画分を調製し、この乳脂肪
球被膜画分をスフィンゴミエリン含有リン脂質とした。
そして、得られたスフィンゴミエリン含有リン脂質につ
いては、凍結乾燥して脂質の消化吸収改善剤とした。な
お、このスフィンゴミエリン含有リン脂質中に含まれる
スフィンゴミエリン含量は10.4％であった。Example 5 A cream whose fat percentage was adjusted to 50% was washed with three times the amount of water, left overnight at 4 ° C., treated with butter churn, and separated into butter grains and buttermilk. Next, this buttermilk was subjected to ammonium sulfate fractionation, centrifugation and dialysis to prepare a milk fat globule-coated fraction, and this milk fat globule-coated fraction was used as a sphingomyelin-containing phospholipid.
The resulting sphingomyelin-containing phospholipid was freeze-dried to obtain a lipid digestion and absorption improving agent. The sphingomyelin content in this sphingomyelin-containing phospholipid was 10.4%.
【００２７】[0027]
【実施例６】実施例５で得られたスフィンゴミエリン含
有リン脂質を配合して、脂質の消化吸収機能改善効果を
賦与した栄養補給用組成物を製造した。すなわち、溶解
水60kg中に、乳タンパク質 3.4kg及び大豆タンパク質1.
14kgを分散し、70℃まで加温して溶解した後、デキスト
リン12.4kgを添加し、さらに、大豆油、パーム油及び精
製魚油を混合した油脂類 2.4kg、スフィンゴミエリン含
有リン脂質 0.2kgを添加した。次に、TKホモミキサーで
予備乳化した後、濃縮し、噴霧乾燥して、原料粉末を調
製した。そして、この原料粉末に、適量のミネラル、ビ
タミン、香料等を添加し、混合して、粉末状の栄養補給
用組成物を製造した。Example 6 A nutritional supplement composition having an effect of improving the function of digesting and absorbing lipids was produced by mixing the sphingomyelin-containing phospholipids obtained in Example 5 with each other. That is, in 60 kg of dissolved water, 3.4 kg of milk protein and 1.
After dispersing 14 kg and dissolving by heating to 70 ° C., add 12.4 kg of dextrin, and further add 2.4 kg of fats and oils mixed with soybean oil, palm oil and purified fish oil, and 0.2 kg of phospholipid containing sphingomyelin. did. Next, after pre-emulsifying with a TK homomixer, the mixture was concentrated and spray-dried to prepare a raw material powder. Then, an appropriate amount of minerals, vitamins, flavors and the like were added to the raw material powder and mixed to produce a powdery nutritional supplement composition.
【００２８】[0028]
【発明の効果】スフィンゴミエリンやスフィンゴミエリ
ン含有リン脂質を有効成分として使用することにより、
脂質の消化吸収機能が低下した高齢者や疾病予後の患者
のみに脂質の消化吸収機能改善効果をもたらすことがで
きる。したがって、本発明の脂質の消化吸収機能改善
剤、あるいは、脂質の消化吸収機能改善効果を賦与した
医薬や飲食品を脂質や脂溶性ビタミンと共に摂取するこ
とにより、脂質の消化吸収機能が低下した高齢者や疾病
予後の患者に、必須脂肪酸や脂溶性ビタミン等の栄養補
給を行うことができる。EFFECT OF THE INVENTION By using sphingomyelin or sphingomyelin-containing phospholipid as an active ingredient,
The effect of improving the function of digesting and absorbing lipid can be provided only to the elderly or patients with a disease prognosis in which the function of digesting and absorbing lipid is reduced. Therefore, by ingesting the lipid digestion and absorption function improving agent of the present invention, or a medicament or food or drink that imparts the lipid digestion and absorption function improving effect, together with lipids or fat-soluble vitamins, elderly people whose lipid digestion and absorption functions are reduced. Nutritional supplements such as essential fatty acids and fat-soluble vitamins can be provided to elderly people and patients with disease prognosis.
【図１】試験例１の各実験群における脂質の消化吸収率
を示す。FIG. 1 shows the digestion and absorption rates of lipids in each experimental group of Test Example 1.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 須栗 俊朗 東京都荒川区西尾久７−14−７ (72)発明者 村上 元威 埼玉県狭山市富士見１−９−23 ラピュタ 武蔵野505 (72)発明者 今泉 勝己 福岡県福岡市西区福重277−７ ──────────────────────────────────────────────────続 き Continuing from the front page (72) Inventor Toshiro Suguri 7-14-7 Hisashi Nishio, Arakawa-ku, Tokyo (72) Inventor Mototake Murakami 1-9-23 Fujimi, Sayama-shi, Saitama Prefecture Laputa Musashino 505 (72) Invention Katsumi Imaizumi 277-7 Fukushige, Nishi-ku, Fukuoka City, Fukuoka Prefecture
Claims (2)
ゴミエリン含有リン脂質を有効成分とする脂質の消化吸
収機能改善剤。1. An agent for improving the function of digesting and absorbing lipids, comprising sphingomyelin and / or a sphingomyelin-containing phospholipid as an active ingredient.
ゴミエリン含有リン脂質を配合して脂質の消化吸収機能
改善効果を賦与した医薬又は飲食品。2. A medicament or food or drink which has a sphingomyelin and / or a sphingomyelin-containing phospholipid and imparts an effect of improving the function of digesting and absorbing lipids.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP06796298A JP3581010B2 (en) | 1998-03-18 | 1998-03-18 | Lipid digestion and absorption function improver |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP06796298A JP3581010B2 (en) | 1998-03-18 | 1998-03-18 | Lipid digestion and absorption function improver |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH11269074A true JPH11269074A (en) | 1999-10-05 |
| JP3581010B2 JP3581010B2 (en) | 2004-10-27 |
Family
ID=13360111
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP06796298A Expired - Fee Related JP3581010B2 (en) | 1998-03-18 | 1998-03-18 | Lipid digestion and absorption function improver |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3581010B2 (en) |
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