JP2001029011A - Nutrient composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a nutrient composition imparted with maturation of digestive tract function and restoration effect by formulating a nutrient composition comprising a protein, a glucide, a lipid, a vitamin, or the like, with a lactoperoxidase and a lacthoferrin. SOLUTION: (A) A nutrient composition comprising a protein, a glucide, a lipid, a vitamin, a mineral, or the like, is formulated with (B) a lactoperoxidase and (C) a lactoferrin to give the objective nutrient composition. Preferably, the nutrient composition comprises >=0.1 mg/100 g, calculated as solid content, of the component B and >=0.1 g/100 g, calculated as solid content, of the component C. The components B and C are obtained from cow's milk, mother's milk, goat's milk, ewe milk, mammal milk, and the like, as a raw material. The components B and C contain a large amount of basic amino acids such as lysine, histidine, arginine and are sometimes called as basic proteins. The nutrient composition is preferably used for infants whose digestive tract function is immature, patients requiring restoration of digestive tract function, or the like.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a nutritional composition which has not been known so far and which has an effect of maturing and repairing gastrointestinal tract functions by adding lactoperoxidase and lactoferrin. The present invention also relates to an agent for maturation and repair of gastrointestinal tract function comprising lactoperoxidase and lactoferrin as active ingredients. The nutritional composition according to the present invention is intended for humans, in order to rapidly develop the immature gastrointestinal function of infants, formulas prepared for infants, protein-decomposed milk, follow-up milk, special nutrition formulas. Or baby food. In addition, patients who need immediate repair of gastrointestinal tract function after surgery for gastrointestinal illness or damage to the gastrointestinal tract due to pathogen infection or drug administration, or Foods, liquid foods, nutrients, etc. prepared for elderly people with reduced tube function are also included. These may be in any form such as dry powdered milk powder, baby food, and solid food.

[0002]

BACKGROUND OF THE INVENTION Nutrition compositions for infants and infants have recently been marketed with products that closely resemble the ultimate target, breast milk, with the advancement of technology. However, there are still many problems in functional aspects compared to breast milk.
Infants have less immature physical and metabolic functions than adults,
In particular, the digestive tract function is immature. The gastrointestinal tract is a place for digesting and absorbing milk and food and taking in nutrients necessary for living organisms, and also has a function of preventing foreign substances such as bacteria and viruses from entering the body. Therefore, if the digestive tract function is in an immature state, not only cannot necessary nutrients be taken in, but also bacteria and viruses can enter the body and cause illness. In addition, since infants have weak digestion, proteins in foods cannot be sufficiently degraded, and are taken up in the body as a macromolecule. As a result, it is said that food allergies are particularly high during this period. As described above, the nutritional composition for infants is not yet sufficient in terms of maturation of digestive tract functions as compared with breast milk. These conditions are not limited to infants and infants, and it is necessary to promptly restore gastrointestinal function after surgery for gastrointestinal disease or damage to the gastrointestinal tract due to infection with pathogenic bacteria or drug administration. It also applies to healthy patients and elderly people whose gastrointestinal function has declined with aging.

[0003] On the other hand, lactoperoxidase is a glycoprotein having a molecular weight of about 80,000 and containing heme iron, and its detailed structure has not been elucidated yet. The lactoperoxidase content is higher in cow's milk than in human milk, and is less than 0.01 mg / 100 ml in human milk, whereas it is about 3 mg / 100 ml in milk. In addition, the function of lactoperoxidase is to oxidize various substances in the presence of hydrogen peroxide. That is, thiocyanate (SCN ^-) is peak Pochi isothiocyanate occurring when oxidized by lactoperoxidase (OSCN ^-) inhibits the growth of certain microorganisms. Since SCN ^- is a metabolite in the body and usually present in milk, microorganisms that produce hydrogen peroxide are inhibited from growing by lactoperoxidase in milk. Thus, lactoperoxidase is considered to function as one of the antibacterial effects of milk, and is also called a lactoperoxidase system. Attempts have already been made to utilize such an action of lactoperoxidase to sterilize milk and fermented products, utilize it for bacteriostasis, and extend the storage period. Regarding the use of lactoperoxidase, by adding lactoperoxidase to fermented milk, it is possible to suppress an excessive increase in sourness during distribution and storage of the product, and to maintain an appropriate sourness throughout the expiration period (WO92 / 13064), an anti-aging agent which suppresses the production of peroxide which promotes aging by lactoperoxidase (Japanese Patent Application Laid-Open No. 5-124980), and a bactericidal and / or bacteriostatic effect of lactoperoxidase against caries. An erosive nutrition composition (Japanese Patent Application Laid-Open No. 9-117917) and the like are disclosed.

[0004] Lactoferrin is a glycoprotein having a molecular weight of about 80,000 which is present in milk, has two regions (N lobe and C lobe), and has the property of chelating a single iron atom. . The lactoferrin content is higher in human milk than in milk, about 15 mg / 100 ml in milk, and about 400 mg / 100 ml in human milk. As a function of lactoferrin, iron-unsaturated lactoferrin is known to have a bacteriostatic and antibacterial action that deprives the baby of the infant's gastrointestinal tract of iron necessary for bacterial growth and inhibits bacterial growth. In addition, it has recently been shown that antibacterial action by another mechanism exists regardless of iron saturation.
In addition, the effects of lactoferrin have been reported such as a bifidobacterial growth effect, an iron absorption control effect in the intestinal tract, an infection protection effect, a cell growth control effect, and an immune system control effect. Many techniques have been disclosed for the use of lactoferrin. For example, a composition for promoting the growth of bifidobacteria (Japanese Patent Application Laid-Open No. 2225419), an iron-lactoferrin complex for the purpose of iron deficiency anemia and iron enhancement and a method for producing the same (Japanese Patent Application Laid-Open No. 7-304798), an influenza virus And an infection protective agent (JP-A-10-259137) for the purpose of protecting against infection with cytomegalovirus. In addition, the effect of lactoferrin on the gastrointestinal tract, as well as the effect of lactoferrin alone as a dietary component that promotes the growth of the gastrointestinal tract (Japanese Patent Application Laid-Open No. 1-93534) and the combination of Gastrointestinal cell activator that promotes growth and proliferation (JP-A-6-48955)
Publication) and the like.

[0005]

DISCLOSURE OF THE INVENTION The present inventors have conducted intensive studies on nutritional compositions especially for infants and infants in order to obtain a gastrointestinal function more similar to that of breast milk in terms of maturation of digestive tract functions. By adding oxidase and lactoferrin to the nutritional composition, while discovering effects not found in conventional nutritional compositions for infants,
After surgery for gastrointestinal tract disease, or after gastrointestinal tract damage due to pathogen infection or drug administration,
It has been found that it is also effective in patients who require prompt repair of gastrointestinal function and in elderly people whose gastrointestinal function has decreased with aging. That is, the present invention relates to an agent for maturation and repair of gastrointestinal tract function comprising lactoperoxidase and lactoferrin as active ingredients, and a nutritional composition for infants having a function similar to that of breast milk in terms of function, and a gastrointestinal tract function. An object of the present invention is to provide a nutritional composition for people with gastrointestinal tract disease and a nutritional composition for elderly people, which have a repair effect.

[0006]

DISCLOSURE OF THE INVENTION The present invention provides a nutritional composition comprising lactoperoxidase and lactoferrin,
And a maturation and repair agent for gastrointestinal function comprising lactoperoxidase and lactoferrin as active ingredients.
Further, in order to more effectively exert these effects, lactoperoxidase 0.1mg / 100g in terms of solid content.
Above, and lactoferrin in terms of solid content 0.1g / 100g
A nutritional composition containing the above is particularly desirable. Hereinafter, the present invention will be described in detail. The nutritional composition of the present invention is intended for humans and is composed of proteins, lipids, carbohydrates, vitamins and minerals as main components, and may be further added to the nutritional composition. It may contain other possible active ingredients. Examples of proteins include casein, whey protein concentrate (WPC), whey protein isolate (WPI), αs-casein, β-casein,
Fractions of milk proteins such as α-lactalbumin and β-lactoglobulin, egg proteins, animal proteins such as fish meat proteins, plant proteins such as soy protein and wheat protein, and furthermore, these proteins are treated with acids or enzymes. , Peptides or free amino acids. The free amino acid can be used for imparting a specific physiological action in addition to the nitrogen source, and examples thereof include taurine, cystine, cysteine, arginine, and glutamine. These proteins, peptides or free amino acids are incorporated in an amount of 5 to 30% by weight based on the solid content of the nutritional composition.

[0007] As saccharides, starch, soluble polysaccharides,
Dextrin, sucrose, lactose, maltose, glucose, oligosaccharides such as galactosyl lactose, fructooligosaccharides, lactulose and the like, and artificial sweeteners can be mentioned. One or more of these saccharides may be used.
It is preferable that the saccharide be contained in an amount of 40 to 80% by weight based on the solid content of the nutritional composition. As lipids, milk fat, lard, animal fats such as tallow and fish oil, soybean oil, rapeseed oil, corn oil, coconut oil, palm oil, palm kernel oil, safflower oil, perilla oil, linseed oil, evening primrose oil, medium Vegetable oils and fats such as chain fatty acid triglyceride (MCT) and cottonseed oil, and further, any one or more of these fractionated oils, hydrogenated oils, and transesterified oils may be used. It is preferable that the lipid is incorporated in an amount of 40% by weight or less per solid content of the nutritional composition.

[0008] As for vitamins and minerals,
"Japan International Dairy Federation, Codex standard and special sanitary work regulations for special purpose foods including infant food, CAC / VOL.IX
-First Edition and Supplement 1,2,3,4 (1993) "," CODEX
ALIMENTARIUS, Vol.4, Foods for special uses (inclu
ding foods for infants and children), 2nd edition,
Joint FAO / WHO Food Standard Program CODEX ALIMEN
TARIUS COMMISSION (1994) ", specified additives based on the Food Sanitation Law (additives listed in Appendix 2 of the Enforcement Regulations) and existing additives (additives listed in the list of existing additives). Among them, in particular, any one or more of those that can be used for a nutritional composition may be used. Specific examples of vitamins include vitamin A, vitamin B, vitamin C, vitamin D, vitamin E, vitamin K, folic acid, pantothenic acid, β-carotene, nicotinamide, biotin, inositol, choline, and the like. Can be blended in an amount of 10 mg to 5 g by weight per solid content of the nutritional composition.
It is preferable to mix them. Also, specific examples of minerals include calcium, magnesium, potassium, sodium, phosphorus, chlorine, iron, copper, zinc, iodine, manganese,
Selenium, fluorine, chromium, molybdenum, etc. can be mentioned, and it is preferable to mix 1 mg to 5 g by weight per solid content of the nutritional composition.

[0009] In the present invention, lactoperoxidase and lactoferrin are blended with a nutritional composition composed mainly of proteins, carbohydrates, lipids, vitamins and minerals as described above. Lactoperoxidase and lactoferrin used in the present invention are derived from mammalian milk such as cow's milk, human milk, goat's milk and sheep's milk. Lactoperoxidase and lactoferrin are lysine,
It contains a large amount of basic amino acids such as histidine and arginine, and is sometimes called a basic protein. This basic protein can be obtained by purifying milk raw materials such as skim milk and whey using a cation exchange resin to fractionate to high purity. After each of lactoperoxidase and lactoferrin are purified from milk to a high degree of purity, they can be added to the nutritional composition according to the required amount of each, but in particular lactoper obtained using skim milk or whey of milk as a raw material It is most preferable to use a basic protein fraction containing oxidase and lactoferrin from the viewpoint of safety and economy. By using the thus obtained lactoperoxidase and lactoferrin together with the nutrient composition, not alone, a stronger maturation and repair effect of the digestive tract function is exhibited.

As a result of the research conducted by the present inventors, lactoperoxidase and lactoferrin contained lactoperoxidase in the nutritional composition in an amount of 0.1 mg / 100 g in terms of solid content.
As described above, it has been confirmed that the combination of lactoferrin with 0.1 g / 100 g or more in terms of solid content exhibits the strongest maturation and repair effect of the digestive tract function. Therefore, it is particularly desirable to mix lactoperoxidase and lactoferrin with the nutritional composition in an amount of 0.1 mg / 100 g or more in terms of solids and lactoferrin in an amount of 0.1 g / 100 g or more as solids. The nutritional composition is used not only for infants with inexperienced intestinal tract function, but also for those who have undergone surgery for gastrointestinal illness or damage to the digestive tract due to infection with pathogenic bacteria or administration of drugs. It can also be used for patients who need a quick restoration of gastrointestinal function after receiving it, and for elderly people whose gastrointestinal function has deteriorated with aging. In addition, the form of the nutritional composition is not limited to a powder form, such as a liquid form or a tablet form.
It may be suitably used in a suitable form, and can be used as a formula milk, beverage, oral / enteral nutrition, various pathological foods, baby food, or general food. Next, the present invention will be described in more detail with reference to Examples.

[0011]

Example 1 Production of tablets Lactoperoxidase derived from milk (manufactured by Sigma) 0.1
mg and milk-derived lactoferrin (Sigma) 100m
93.4 g of hydrated crystalline glucose, 5 g of calcium carbonate, 1 g of sugar ester, and 0.5 g of fragrance were added to the resulting mixture, and the mixture was mixed and then tableted to produce a tablet for maturation and repair of the digestive tract function.

[0012]

Example 2 Production of infant formula milk In 250 kg of skim milk, 7.5 kg of whey protein concentrate and 44 kg of lactose were added and dissolved, and the water-soluble vitamin components (vitamin B ₁ , vitamin B ₂ , vitamin B ₆ , vitamin B _12,
Vitamin C, niacin, folic acid, pantothenic acid, biotin, inositol, choline) and mineral components (calcium carbonate, potassium chloride, magnesium sulfate, sodium ferrous citrate, copper sulfate, zinc sulfate) are prepared from 1kg each and skim milk. 100 g of a basic protein fraction (manufactured by Arma Protein Co., Ltd.) suspended in 400 g of warm water and a prepared fat in which fat-soluble vitamin components (vitamin A, vitamin D, vitamin E, vitamin K, β-carotene) are dissolved
24 kg were mixed and homogenized. The obtained solution was sterilized, concentrated by a conventional method, and dried to produce 100 kg of an infant formula having an effect of ripening and repairing the digestive tract function.
The powdered milk was dissolved in warm water to adjust the solid content to 13%. 100 ml of the prepared milk contained 13 μg of lactoperoxidase and 13 mg of lactoferrin.

[0013]

Example 3 Preparation of Infant Formula Milk Powder 750 g of whey powder and 10 g of lactose are dissolved in 3 kg of hot water, and 10 g each of a vitamin component and a mineral component (same as in Example 2) and a basic protein prepared from cheese whey. 2 g of the fraction (manufactured by Tatsua), 2.4 g of skim milk and 240 g of a mixed oil of vegetable oil and fish oil were added and homogenized. The obtained solution was sterilized, concentrated by a conventional method, and dried to produce 100 kg of an infant formula having an effect of ripening and repairing the digestive tract function. In addition, lactoperoxidase 13m was added to 100ml of the milk prepared by dissolving the milk powder in warm water to adjust the solid content to 13%.
g, and 13 mg of lactoferrin.

[0014]

[Test Example 1] Test for confirming maturation of digestive tract function Infant Wistar rats (10 days old, 40 rats) were obtained from milk-derived lactoperoxidase (manufactured by Sigma) and / or milk-derived lactoferrin (manufactured by Sigma) )) Supplemented milk administration group 3
The group was divided into a group and a group receiving no added milk. (1) Group without added milk: lactoperoxidase and lactoferrin were not added. (2) Group with added milk: lactoperoxidase 13 μg /
Only 100 ml added (the formula has 13% solids, lactoperoxidase contains 0.1 mg / 100 g in terms of solids). (3) Milk supplement group: only 13 mg / 100 ml lactoferrin was added. (The solid content is 13%, and lactoferrin is contained at 0.1 g / 100 g in terms of solid content.) (4) Milk administration group: lactoperoxidase 13 μg /
100 ml and 13 mg / 100 ml of lactoferrin were added. Each group was subjected to gastric cannulation at the age of 10 days to obtain complete artificial nutrition. In this state, the artificial milk was administered for 10 days until the age of 20 days. After an overnight fast, the animals were sacrificed at 21 days of age by whole blood sampling under ether anesthesia, and the small intestine was removed. Under ice temperature,
The small intestinal mucosa was scraped from the small intestine with a glass cover, suspended in cold physiological saline, and then a small intestinal mucosal fraction was prepared with a homogenizer. The protein content of the small intestinal mucosal fraction was measured by the Lowry method. Lactose, sucrase and maltase were measured for disaccharide degrading enzyme activity by using lactose, sucrose and maltose as substrates, mixing 50 μl of substrate solution and 50 μl of small intestinal mucosal fraction with 37
Incubate at 30 ° C for 30 minutes. And the reaction solution
20 μl was sampled, and the amount of glucose released by enzymatic degradation was measured using a glucose measurement kit (manufactured by Wako Pure Chemical Industries, Ltd.). The activity was expressed in μmol of glucose produced per minute by 1 g of the protein in the small intestinal mucosal fraction. Indicators for maturation of intestinal function are a decrease in lactase activity and an increase in sucrase and maltase activities. Table 1 shows the results.

[0015]

[Table 1] lactase activity sucrase activity maltase activity乳 Additive-free milk group 72 ± 8 (U) 39 ± 5 (U) 150 ± 11 (U) Milk supplement group 45 ± 5 69 ± 4 204 ± 13 Milk supplement group 47 ± 6 70 ± 4 210 ± 8 Milk supplement group 30 ± 8 ^* 82 ± 5 ^* 245 ± 12 ^* ───── ──────────────────────────────

(U) = (μmol / min / g protein), ^* significantly different from the non-added milk administration group (p <0.05).
A decrease in lactase activity and an increase in sucrase and maltase activities were observed. In particular, a significant difference was observed in the group administered with added milk, which was fed with milk to which lactoperoxidase and lactoferrin were added, compared to the group administered with no added milk. Therefore, it was revealed that ingestion of both lactoperoxidase and lactoferrin resulted in maturation of the digestive tract function.

[0017]

According to the present invention, lactoperoxidase and lactoferrin are added to a nutritional composition,
The present invention relates to a nutritional composition which has not been known so far, and which has a maturation or repair effect of a digestive tract function. The present invention also relates to an agent for maturation and repair of gastrointestinal tract function comprising lactoperoxidase and lactoferrin as active ingredients. Nutritional composition of the present invention, after undergoing surgery for gastrointestinal diseases and the like,
Alternatively, it has been confirmed that it is effective in patients who require prompt repair of gastrointestinal tract function after gastrointestinal tract infection or drug administration has caused damage to the gastrointestinal tract, or in elderly people whose gastrointestinal tract function has deteriorated with aging. did. That is, according to the present invention,
Agent for maturation and repair of gastrointestinal tract function comprising lactoperoxidase and lactoferrin as active ingredients, nutritional composition for infants having functionally similar functions to breast milk, and gastrointestinal tract disease having repair effect of gastrointestinal tract function It has become possible to provide a nutrition composition for the elderly and a nutrition composition for the elderly.

 ──────────────────────────────────────────────────続 き Continuation of front page (72) Inventor Masaharu Shimatani 2-7-1, Shinsayama, Sayama-shi, Saitama LSP Shin 207 F-term (reference) 4B001 AC02 AC05 AC06 AC15 AC46 AC99 BC03 BC04 BC08 EC05 4B018 LB07 LB10 LE01 LE03 MD20 MD71 MD90 ME11 MF02 MF03 MF06

Claims (3)

[Claims] 1. A nutritional composition comprising lactoperoxidase and lactoferrin. 2. An agent for maturation and repair of gastrointestinal function comprising lactoperoxidase and lactoferrin as active ingredients. 3. A nutritional composition comprising lactoperoxidase and lactoferrin, and having the effect of maturation and repair of gastrointestinal function.