CN1499975A - 一种能够提高认知能力的食品 - Google Patents
一种能够提高认知能力的食品 Download PDFInfo
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- CN1499975A CN1499975A CNA028072928A CN02807292A CN1499975A CN 1499975 A CN1499975 A CN 1499975A CN A028072928 A CNA028072928 A CN A028072928A CN 02807292 A CN02807292 A CN 02807292A CN 1499975 A CN1499975 A CN 1499975A
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Abstract
本发明涉及一种食品,优选为巧克力条,该食品具有100-300毫克的磷脂酰丝氨酸成分,并具有相对较高的碳水化合物含量。通过磷脂酰丝氨酸和碳水化合物的这种协同作用,特别是通过正常食品的进食,使得不仅可以短期内提高40岁以上人们的认知能力,而且可以长期提高他们的认知能力。
Description
技术领域
本发明涉及一种能够提高认知能力的食品,特别是涉及一种能够提高认知能力的巧克力条。
背景技术
众所周知,随着年龄的增长,人类的大脑会出现一定的损耗,最多可以达到约100克;这种损耗也意味着神经细胞数量的减少以及在神经网络上合成的化合物密度的降低。
根据科学知识,此时大脑中胆固醇成分增加,而磷脂减低。这种长期的退化过程伴随着髓磷脂的破坏,导致磷脂含量的降低,从而破坏各种相应的细胞生理功能和生化功能。
大家知道,这些破坏对于大脑的功能基本上是起不利作用的,特别是对于大脑的认知能力。因此,随着年龄的增加,象记忆、识别能力和学习能力等,会持续地降低。根据美国精神病协会和美国心理协会,这种年龄所决定的大脑效率降低被称做或划分为与年龄有关的认知能力降低(ARCD)和与年龄有关的记忆损伤(AAMI)。
尽管人们对于稳定的记忆脉冲特征的认识程度还不够深,但目前已经知道,记忆是作为“生物化学变化”储存在神经开关系统中。在识别和学习过程中,会呈现出新的核糖核酸(RNA)合成增强的现象。此处,RNA供应合成蛋白质的基质。
如果在年龄所决定的退化过程中发生磷脂含量降低的现象,则细胞壁的膜结构破坏不断增加,而细胞壁的膜结构制造蛋白质的溶剂。这样,随着记忆脉冲(短时间的记忆)的累积,情况会不断恶化。
发明内容
因而,本发明的主要目的是提供一种食品,尤其是食品条,来提高人们特别是超过40岁人们的认知能力。
本发明的主要目的可以通过具有独立权利要求技术特征的方案得以实现。优选的实施方式则在从属权利要求中给出。
本发明的出发点是,每天给年长的人供给100毫克至300毫克的磷脂酰丝氨酸,以改善其认知能力,特别是其识别能力和学习能力,以及提高其集中精力的能力和注意力。
磷脂酰丝氨酸是一种磷脂,其作为营养品则属于卵磷脂。许多科学试验已经证实,磷脂酰丝氨酸对于神经网络特别是大脑具有特异性的作用。磷脂酰丝氨酸对于神经网络的主要功能与细胞膜基质中蛋白质的形成有关。
细胞膜的这种蛋白质结构在细胞表面起着非常重要的开关作用。这样可以在大脑细胞之间实现信号传递或者通讯,而这正是可以获得最佳认知能力的前提。
年长者中磷脂的缺乏基本上与两种原因有关。Crook TH和Adderly B的“记忆疗法”(The memory cure)一书(New York:Pocket Books,1998)中提出如下假设:从进化的角度来看,人体本身的设计并不倾向于高寿生活;尽管直到中年年龄时(大约45岁,相当于史前时期人类的整个寿命),在正常进食的食物中磷脂酰丝氨酸的量还是足够的,但到了晚年就不再够了。
另一个原因则可从营养习性的变化中看到:含磷脂酰丝氨酸的(tierishen)食品,由于已知是含脂肪和胆固醇的食物,而明显地受到了限制。这意味着每天通过食物供应的磷脂酰丝氨酸缺少200-400毫克。
因而,本发明提出,通过吸收在食品中的磷脂酰丝氨酸,进行补充,以克服年长者身体中缺少磷脂酰丝氨酸的现象。试验发现,对于超过40岁的人群,每天摄取(Aufname)100毫克至300毫克的磷脂酰丝氨酸,可以提高其认知能力。
此处,磷脂酰丝氨酸起着一种特异性的营养生理作用。通过添加而进行有目的的补充,可以弥补营养性和/或条件性(situativ)的磷脂酰丝氨酸缺乏,使其恢复至正常水平的范围。通过在食品中添加磷脂酰丝氨酸,本发明可以得到一种所谓的“功能食品”,该食品从纯粹的营养目的出发,而在认知能力方面带来了有益的生理作用。
优选地,本发明的食品具有相对较高的碳水化合物含量,例如果糖糖浆、食糖和/或葡萄糖糖浆。在特定的联合摄取碳水化合物和磷脂酰丝氨酸时,葡萄糖的摄取以及大脑细胞中的葡萄糖含量明显地得以提高。这样,就有可能在短期内实现认知能力特别明显地提高。此处,碳水化合物优选为15克,而相应地磷脂酰丝氨酸优选为100-300毫克。
优选地,本发明的食品制成食品条的形式,更优选地,本发明的食品制成巧克力条。作为一种起营养生理作用的物质,该巧克力条含有磷脂酰丝氨酸,优选为含磷脂酰丝氨酸的卵磷脂提取物。
另外,上述食品条还优选含有相对较高的碳水化合物,以使得在摄取磷脂酰丝氨酸时,能在短期内达到所希望的、改善认知能力的协同作用。碳水化合物的含量应当在40wt.%以上,优选在57wt.%以上。这对应于至少1wt.%、优选1.4wt.%的含磷脂酰丝氨酸的卵磷脂提取物。
另外,上述食品条还优选含有至少10wt.%、优选16wt.%的蛋白质和至少15wt.%、优选27wt.%的脂肪。另外,上述食品条还可富含维生素。用巧克力对食品条进行涂层,尤其是用牛奶巧克力进行涂层,会提高其口感。
食品条的大小优选为至少20克,特别是35克。食品条可以是单条包装,这样便于使用。每天食用一条食品条,就可以达到持续地改善认知能力的效果;当然,也可以每天食用多条食品条。为了在短期内提高认知能力,除了正常的进食外,每星期还要再吃3至4条,才能达到效果。
优选地,食品条中水含量要小于3%,这样可以提高磷脂酰丝氨酸的稳定性。此时,其保存期可以超过一年,而磷脂酰丝氨酸的营养生理作用仍能全部保持。
下面结合附图,用优选的实施方式来进行进一步的解释。
附图说明
图1是磷脂酰丝氨酸的分子结构;
图2是本发明食品条优选实施方式的组成。
具体实施方式
图1显示了磷脂酰丝氨酸的分子结构。磷脂酰丝氨酸属于磷脂;磷脂又可以划分为四类:卵磷脂、脑磷脂、磷脂酰肌醇和(神经)鞘磷脂。卵磷脂类和脑磷脂类的甘油磷脂(Glyzerinphospholipide)显示出同样的结构:甘油的第一个伯位上的羟基基团与仲位上的羟基基团与脂肪酸发生酯化,而第二个伯位上的羟基基团与磷酸酯发生酯化。
上述磷酸酯又与羟氨基化合物发生酯化,此处羟氨基化合物可以是氮原子基的胆碱、氨基乙醇和丝氨酸。将脑磷脂附加于磷脂酰丝氨酸,此时就是所谓的“丝氨酸脑磷脂”(Serinkephalin)。
这样,从化学上看,磷脂酰丝氨酸是由脂肪酸、甘油、磷酸酯和丝氨酸组成。
除了可以由脑皮层(Rinderhirn)制备磷脂酰丝氨酸外,还可以使用下列两个优选的制备方法:
1、将大豆卵磷脂中天然的、低含量的磷脂酰丝氨酸萃取富
集至0.2-0.3%,随后进行色谱提纯。这种方法成本很
贵,并且需要大量的有机溶剂。
2、在不使用有机溶剂的前提下,将商品卵磷脂中所含的磷
脂、磷脂酰胆碱和磷脂酰氨基乙醇进行酶转化,得到磷
脂酰丝氨酸。这种方法采用酶促酯转化的原理,就象已
经商业化的、甘油三酯的酯化一样进行(如可可脂代用
品或中等链的甘油三酯)。从原则上讲,脂肪的酯化是
一种常规的食品技术方法,该方法将脂肪的物理性能进
行改善,而且有着非常宽的应用,如:用于人造奶油组
合物、烤制用油(Backfett)和烤制用油组合物以及甜
脂肪(Suesswarenfett)的、具有确定熔化性能(稳
定)的脂肪成分的制备。
优选地,首先使用酶转化方法来制备植物源的磷脂酰丝氨酸。
DE 199 172 49中公开了一种制备磷脂酰丝氨酸的方法,该方法中卵磷脂被分散于水中。将磷脂酶D和氯化钾加入该分散液中并使其溶于水中。在室温下搅拌10-20个小时后,将磷脂酰丝氨酸的钾盐从水相中分离出来,并洗涤去游离的L-丝氨酸和胆碱。随后进行乙醇萃取,得到磷脂酰丝氨酸产物或者富含磷脂酰丝氨酸的产物;这些产物不再显示有残余的酶活性。
另外,US 5,965,413中公开了一种制备带有不饱和脂肪酸侧链的磷脂酰丝氨酸的方法。而且,从原则上讲,US 5,900,409和US 6,117,853中已经公开了应用磷脂酰丝氨酸提高认知能力的可能性。
一系列严格的试验验证了下列的见解,即使用磷脂酰丝氨酸可以:
·预防神经萎缩;
·部分地阻止神经生长因子受体随年龄的分解;
·促进神经生长因子的形成(一种磷脂酰丝氨酸特异性作用,这种作用在其他的磷脂类物质中尚未观察到);
·使得老化大脑中胆固醇/磷脂的比例正常化;
·改善依赖于ATP酶的、经细胞膜的离子传输;以及
·使得蛋白酶C平衡正常化。
除此之外,对口服磷脂酰丝氨酸的生物可利用性进行了评价,结果很好(在口服30分钟后,观察血液中放射性标记的磷脂酰丝氨酸,其在经过肝脏之后马上穿越了血液-大脑界限(Blut-Hirn-Schranke))。
此外,采用神经生理学的试验方法已经证实,在患所谓的与年龄有关的认知能力降低(ARCD)和所谓的与年龄有关的记忆损伤(AAMI)的40-80岁的先证者(Proband)身上,认知能力得到了提高。
下面列出了可供选择的试验方法,以用于进行试验,证实认知能力的提高:
a)注意力和集中力提高的验证
Diller L等人(1974):偏瘫的认知能力研究和复原研究(删除字母试验),Rehabilitation Monograph Nr.50,Institute ofRehabilitation Medicine,New York:University MedicalCenter;
Schmith A(1973):符号数字形态试验,Los Angeles:WesternPhosphatidylserinychological Services;
Wechsler D等人(1955):成人智力衡量手册(数字-符号和数字碎片(前/后)),New York:PhosphatidylserinychologicalCorporation;
Wechsler D(1970):Echelle d’intelligences des Wechslerpour adultes:WAIS,第二版;Paris:centre dePhosphatidylserinychologie Appliquee。
b)识别能力和学习能力提高的验证:
短期和长期词汇记忆的Rey 15字试验
Rey A(1964):短期和长期词汇记忆的Rey 15字试验,Lexamenclinique en Phosphatidylserinychologie,Paris:PressesUniversitaires de France;
Block Tapping Test(BTT):
Milner B(1971):磷脂酰丝氨酸化过程的局域化在人类大脑两半球之间的差别(Block Tapping Test(BTT)),Britishmedical Bulletin.27:272
SET Test:
Isaacs B等人(1972):塞特(set)试验,一种测试老人智力功能的快速试验,Age and Agening,1:222;
兰特(Randt)记忆试验之五字法:
Randt CT等人(1980):轻度缺损至中度缺损的纵向测试的记忆试验(兰特记忆试验的五字法),Clinical NeuroPhosphatidyl-serinychology,2:184。
除此之外,在多数的现行试验中,开始按照Plutchik的老年人划分标准进行了行为试验(Plutchik等人(1970):评估老年患者功能之标准的可靠性和有效性(Plutchik老年评估标准),Journal of the American Geriatric Society,18,6:491-500)。
图2中给出了表20和表21,其是针对本发明中巧克力条的实施方式。表20中给出了每100克巧克力条和每35克巧克力条的热值以及蛋白成分、碳水化合物成分和脂肪成分。
表21中给出了巧克力条维生素E、C、B1、B6以及烟酸和泛酸的组成。
每100克巧克力条的配料是:果糖糖浆、食糖、脱脂奶粉、可可脂、奶粉、奶蛋白、甜乳清粉、右旋糖、硬化的植物油、可可(Kakaomasse)、麦芽糖糊精、改性淀粉、米的挤出物、1.4克卵磷脂提取物、咖啡提取物、香料、乳化剂丝氨酸、120毫克的维生素C、干燥的蛋-白蛋白、13.2毫克泛酸、13毫克维生素E、8毫克烟酸、4毫克维生素B1、4毫克维生素B6以及200毫克的、来自卵磷脂提取物的磷脂酰丝氨酸。本发明中,食品条的大小优选为35克。
如果每天进食一条或多条巧克力条,那么,一方面,从短期来看,进食巧克力条可以提高认知能力,另一方面,从长期来看,可以持久地改善认知能力,例如可以持续一至三个星期。这样不仅可以改善ARCD,也可以改善AAMI。
但本发明决非只限于食品条;相反,每天补充约100至300毫克的磷脂酰丝氨酸,完全可以通过其它的食物或食品予以实现,特别是通过所谓的“功能食品”的形式,例如饮料、面包涂酱、巧克力产品、甜品、牛奶、奶制品、(适合某种疾病的)特种食品、谷类食品等。此类食品优选含有相对较高的碳水化合物成分,以便达到所需的与磷脂酰丝氨酸的协同作用,即通过提高大脑中葡萄糖的水平而在短期内提高认知能力。
Claims (12)
1、一种提高认知能力的食品,该食品含有至少100毫克、优选为200毫克至300毫克的磷脂酰丝氨酸;该食品还含有至少15克的碳水化合物。
2、如权利要求1所述的食品,其中,该食品能够避免和预防注意力和精神集中困难,能够避免和预防记忆能力降低和学习能力降低,能够改善注意力和集中精神,能够改善记忆力和学习能力,和/或能够用于学习过程和训练过程。
3、如权利要求1或2所述的食品,其中,所述的食品是一种“功能食品”,如饮料、面包涂酱、巧克力产品、甜品、牛奶、奶制品、特种食品和谷类食品。
4、一种提高认知能力的食品条,该食品条含有至少100毫克、优选为200毫克至300毫克的磷脂酰丝氨酸;该食品条还含有至少15克的碳水化合物。
5、如权利要求4所述的食品条,其中,所述的食品条至少为20克,优选为35克。
6、一种提高认知能力的食品条,该食品条含有至少40wt.%、优选至少57wt.%的碳水化合物,以及至少1wt.%、优选1.4wt.%的含磷脂酰丝氨酸的卵磷脂提取物。
7、如权利要求5-6之一所述的食品条,其中,所述的食品条含有至少10wt.%、优选16wt.%的蛋白质。
8、如权利要求5-7之一所述的食品条,其中,所述的食品条富含维生素,并具有巧克力涂层。
9、如权利要求5-8之一所述的食品条,其中,所述的食品条含有至少15wt.%、优选27wt.%的脂肪。
10、如权利要求5-9之一所述的食品条,其中,所述的食品条中水含量低于3%。
11、如权利要求5-10之一所述的食品条,其中,该食品条能够避免和预防注意力和精神集中困难,能够避免和预防记忆能力降低和学习能力降低,能够改善注意力和集中精神,能够改善记忆力和学习能力,和/或能够用于学习过程和训练过程。
12、如权利要求5-11之一所述的食品条,其中,所述的食品条是一种“功能食品”。
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CA2348390C (en) * | 1998-10-30 | 2008-11-25 | Merck Patent Gesellschaft Mit Beschraenkter Haftung | Compositions for the treatment and prevention of neurological and pathopsychological diseases |
DE19917249C2 (de) * | 1999-02-26 | 2001-09-27 | Meyer Lucas Gmbh & Co | Verfahren zur Herstellung von Phosphatidylserin-Produkten |
FR2803489B1 (fr) * | 2000-01-10 | 2005-02-11 | Lu | Utilisation d'un produit cerealier pour ameliorer les performances cognitives et le bien-etre mental chez l'homme et en particulier chez l'enfant et l'adolescent |
US20020150632A1 (en) * | 2001-04-12 | 2002-10-17 | Nick Scott | Psychonutracological method for craving reduction in humans |
AU2002320251A1 (en) * | 2001-07-05 | 2003-01-21 | Vital Basics, Inc. | Compositions for improving mental performance |
-
2002
- 2002-03-12 JP JP2002576742A patent/JP2004520845A/ja active Pending
- 2002-03-12 AU AU2002338230A patent/AU2002338230A1/en not_active Abandoned
- 2002-03-12 DE DE50200436T patent/DE50200436D1/de not_active Expired - Lifetime
- 2002-03-12 ES ES02757717T patent/ES2227479T3/es not_active Expired - Lifetime
- 2002-03-12 EP EP02757717A patent/EP1335732B1/de not_active Expired - Lifetime
- 2002-03-12 CN CN028072928A patent/CN1217667C/zh not_active Expired - Fee Related
- 2002-03-12 AT AT02757717T patent/ATE266410T1/de active
- 2002-03-12 WO PCT/EP2002/002694 patent/WO2002078464A2/de active IP Right Grant
- 2002-03-12 KR KR10-2003-7012496A patent/KR20040000413A/ko not_active Application Discontinuation
-
2003
- 2003-09-17 US US10/665,394 patent/US20040120985A1/en not_active Abandoned
- 2003-10-24 ZA ZA200308297A patent/ZA200308297B/en unknown
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107048136A (zh) * | 2017-04-07 | 2017-08-18 | 徐州统食品工业有限公司 | 一种改善胃肠道健康和心理健康的固体饮料 |
CN112566633A (zh) * | 2018-06-08 | 2021-03-26 | 民族医学研究所 | 增强中枢神经系统中葡萄糖水平的方法 |
Also Published As
Publication number | Publication date |
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WO2002078464A2 (de) | 2002-10-10 |
DE50200436D1 (de) | 2004-06-17 |
WO2002078464A3 (de) | 2002-12-05 |
EP1335732A2 (de) | 2003-08-20 |
ES2227479T3 (es) | 2005-04-01 |
CN1217667C (zh) | 2005-09-07 |
KR20040000413A (ko) | 2004-01-03 |
US20040120985A1 (en) | 2004-06-24 |
AU2002338230A1 (en) | 2002-10-15 |
JP2004520845A (ja) | 2004-07-15 |
ATE266410T1 (de) | 2004-05-15 |
EP1335732B1 (de) | 2004-05-12 |
ZA200308297B (en) | 2004-08-24 |
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