JP2001139481A - Iron absorption-promoting agent - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an iron absorption-promoting agent for promoting the absorption of the iron capable of solving the lack of iron in view of the fact that the lack of iron ingestion in women in Japan, especially the potential lack of iron and iron deficiency anemia in young women, becomes chronic problem. SOLUTION: This iron absorption-promoting agent is obtained by using a component in a tea beverage in a container such as the tea beverage in a can or in a pet bottle as an active ingredient. By using such iron absorption- promoting agent simultaneously with an iron agent, it is possible to promote the absorption of iron and exhibit its effect for the prevention and treatment of various diseases caused by the lack of iron.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of the Invention]

[0001] The present invention relates to an iron absorption promoter capable of promoting absorption of an iron agent and eliminating iron deficiency.

[0002]

2. Description of the Related Art In Japan, the shortage of iron intake in women has become chronic (Ministry of Health and Welfare, "Current state of national nutrition in 1996"). Especially young women,
Latent iron deficiency and iron deficiency anemia due to unbalanced diet such as dieting are concerned.

[0003] Most of the diseases caused by iron deficiency are relieved by administration of iron preparations. However, it has long been said that absorption of the iron preparations is inhibited by tannin-containing beverages such as tea, and patients taking iron preparations have been known for many years. Have been instructed to prohibit the consumption of tannin-containing beverages such as tea and coffee (Pharmacy Vol. 39, No. 1 (1988)).
“Drug pharmacokinetics (13)”). However, recently, there have been reports that deny the effects of tea and the like on iron absorption and reports that the recovery of anemia can be sufficiently observed even when iron and tea are used in combination. The question of whether iron intake actually inhibits iron absorption remains unsolved.

[0004] On the other hand, green tea has begun to be drunk by young people in recent years with the popularization of health and the popularization of plastic bottled drinks, and as described above, the fear of latent iron deficiency and iron deficiency anemia in young women as described above. The above problems should be resolved as soon as possible. Therefore, the present inventors, while working diligently from various viewpoints on the effect of green tea on iron absorption for young women, obtained new findings that have not been previously disclosed, and based on such findings, the present invention It is something that has been done.

[0005]

That is, as a result of the present inventors testing the effect of green tea on iron absorption from various viewpoints for young women, it was surprisingly found that a bottled tea beverage was used in combination with an iron preparation. By doing so, it was possible to obtain the result that absorption of the iron agent was promoted on the contrary. Based on these results, the present invention has developed an iron absorption promoter containing a packaged tea beverage ingredient as an active ingredient. However, it is still unclear why packaged tea beverages exhibit such an iron absorption promoting effect.

Here, the packaged tea beverage component in the present invention means a component contained in the packaged tea beverage, and such a packaged tea beverage refers to a container such as a can, a transparent container, and a paper container. A packed tea beverage or tea beverage for such packaging is meant. And these "container-packed tea drinks" are prepared by brewing tea leaves in warm water at 40 to 100C for about 1 minute to 10 minutes.
After extracting for 5 minutes, remove the tea husk with a metal net, cloth, etc.
The pH of the extract is about 4.0 using ascorbic acid
Adjusted to an acidic range of ~ 5.0, and then rapidly cooled to room temperature or lower, preferably 20 ° C or lower to promote the formation of turbidity or ori and remove them by centrifugation or other means,
After further fine filtration as needed, adjust the pH of the extract to a neutral range of about 5.5 to 7.0 using sodium hydrogen carbonate, sodium ascorbate, etc., and fill in a container after heat sterilization. After retort sterilization, or after adjusting to the neutral region as described above, ultrahigh-temperature sterilization is performed, and then the container is filled aseptically.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The iron absorption enhancer of the present invention removes tea leaves by extracting tea leaves with hot water as described above, adjusting to an acidic region, and rapidly cooling to promote the formation of turbidity and dust. Then, if necessary, fine filtration is further performed, the pH of the extract is adjusted to a neutral range of about 5.5 to 7.0, and after heat sterilization, filled in a container and sterilized by retort, or as described above. After adjusting to the neutral region, the tea beverage aseptically filled in the container after performing the ultra-high temperature sterilization treatment, or the tea beverage obtained by performing the sterilization treatment after adjusting to the neutral region as described above, as it is, or concentrated Or dried by freeze drying or spray drying to provide a dry powder.

[0008] As a form of provision, it can be variously used as pharmaceuticals, quasi-drugs, foods and drinks having an iron absorption promoting effect, and the like. When prepared as a medicament, it can be provided in various dosage forms such as liquids, tablets, powders, granules, dragees, capsules, troches and syrups. When it is prepared as a quasi-drug, it can be taken into the living body by taking it easily in the form of beverages such as canned drinks and bottled drinks, or in the form of tablets, capsules, troches (candy) and granules. It can also be provided as a quasi-drug that provides a sufficient pharmacological effect.

When provided as a food or drink for promoting iron absorption, for example, the active ingredient of the present invention, a food material (including fruit and jelly), a milk component, carbonic acid, an excipient (including a granulating agent), a diluent, Alternatively, a sweetener, flavor, flour, starch, sugar, fats, and other proteins, carbohydrate raw materials, vitamins, minerals, and the like, or a mixture of two or more selected from minerals, can beverages, bottled beverages, solid foods Etc., and can be provided as various foods and drinks such as sports drinks, fruit drinks, milk drinks, milk drinks, jelly, jelly drinks, carbonated drinks and the like.

(Test) The effect of green tea on iron absorption was tested on young women.

-Subjects- To eliminate confounding factors in the diet, the subjects were dormitory students living in the same dormitory. After the medical examination, 50 healthy women aged 18 to 22 were tested. In addition, persons during the period of menstruation, smokers, and patients with iron deficiency anemia were excluded.

-Test Method- Two weeks before the experiment day, the diet was controlled (FIG. 1).
On the day of the experiment, subjects were randomly divided into the four groups shown in Table 1 below, and a loading experiment and blood sampling were performed for each subject group according to the time schedule shown in FIG. Blood was collected before loading (early morning fasting: 0:00) and 1, 3, 5 and 7 hours after loading.

[0013]

[Table 1]

In this experiment, ferromia (component: sodium ferrous citrate, manufactured by Eisai Co., Ltd.) was used as the "iron agent", and two tablets (100 m as iron) per load were used.
g).

As "green tea", after extracting tea leaves in hot water at 70 ° C. for about 6 minutes, the tea husk is removed with a cloth,
The pH of the extract was adjusted to about 4.
5 and then rapidly cooled to 20 ° C or less to remove the turbidity and scum generated by filtration.
Is adjusted to about 6 neutral range using sodium bicarbonate and sodium ascorbate, heat sterilized, filled into cans, tightly wound, and used a canned tea beverage sterilized by retort. 340 g were drunk at room temperature.

The content or concentration of each component in the above tea beverage was as follows. Iron: 0.02 mg / 100 g Calcium: 0.2 mg / 100 g Potassium: 10.9 mg / 100 g Magnesium: 0.6 mg / 100 g Manganese: 0.14 mg / 100 g Tannin 613 μg / ml GC 139 ppm EGC 72 ppm (+) C 49 ppm Caf 132 ppm EC 35 ppm EGCg 102 ppm GCg 115 ppm ECg 38 ppm Cg 33 ppm-amino acid-Asp: 10.0 μg / ml Glu: 11.3 μg / ml Asn: 1.3 μg / ml Ser: 2.6 μg / ml Gln: 0.9 μg / ml Arg 2.5 μg / ml Ala 1.3 μg / ml Th ··· 31.7 μg / ml (theanine)

(Results) The results of the above test are shown in FIGS. Regarding the serum iron concentration, the groups 3 (iron preparation + water) and 4 (iron preparation + green tea) showed significantly higher values than the groups 1 (water) and 2 (green tea). There was no change in total iron binding capacity (TIBC) and serum ferritin (acting on iron absorption in the intestinal mucosa and acting as an iron storage protein in liver, spleen and other tissues), but unsaturated iron binding capacity (UIBC). , 3
Group (iron preparation + water) and 4 groups (iron preparation + green tea), 1 group (water)
And 2 groups (green tea) showed significantly lower values. That is,
The absorbed iron is shown to be bound to transferrin (a globulin that binds to two atoms of iron and acts to transport iron in the blood; globulin is a globular simple protein that is almost insoluble in water). Was.

[0018] When iron deficiency occurs, humans can store iron, serum iron,
It is known that hemoglobin and tissue iron decrease in this order. In this test, there was no effect on serum ferritin reflecting stored iron in any group, but serum iron was increased by ingestion of iron + water, and further ingestion of iron + green tea The result was ascending. That is, it was found that the intake of the green tea could promote the absorption of the iron agent. In addition, it was also confirmed that the consumption of green tea had no effect on serum mineral components other than iron, such as Na and K.

[0019]

The iron absorption enhancer of the present invention can promote iron absorption when taken at the same time as or before and after ingestion of an iron agent, and can treat and prevent various diseases caused by iron deficiency. It is also effective in reducing latent iron deficiency found in young women. In addition, tea beverages have been used on a daily basis since ancient times, and since their safety is certain, continuous ingestion is effective, and the effect can be expected.

[Brief description of the drawings]

FIG. 1 is a diagram showing a schedule of meal control in a human test.

FIG. 2 is a diagram showing a schedule on the day of a human test.

FIG. 3 shows serum iron concentration (μg / d) in each test group.
1 is a graph showing a change over time of l).

FIG. 4 TIBC (μg / dl) in each test group
5 is a graph showing a change with time of the graph.

FIG. 5: Ferritin concentration (ng / ng) in each test group
It is the graph which showed the time-dependent change of dl).

FIG. 6: UIBC (μg / dl) in each test group
5 is a graph showing a change with time of the graph.

Continued on the front page (72) Inventor Miho Korikima 3-10-1 Oimasato Nishi, Higashinari-ku, Osaka Building Shana 201 Room (72) Inventor Yukinori Nishino 2-8-11 Kawayogaoka, Nagaokakyo-shi (72) Invention Person Kimio Nishimura 19-1 Obanakawa, Otsu City Corp. Iris Room 205 F-term (reference) 4B027 FB13 FC06 FE08 FK03 FP74 FP85 FR01 4C088 AB45 AC05 BA09 CA05 NA11 ZA51

Claims (2)

[Claims] 1. An iron absorption promoter comprising a packaged tea beverage ingredient as an active ingredient. 2. The container-filled tea beverage according to claim 1, wherein the tea leaves are 40 to
After extraction in warm water at 100 ° C. for about 1 minute to 10 minutes, the tea husk is removed, and the extract is extracted using L-ascorbic acid.
H is adjusted to an acidic range of about 4.0 to 5.0, and then quenched to room temperature or lower, preferably 20 ° C. or lower to promote formation of turbidity or dust and to filter them. The iron absorption enhancer according to claim 1, which is a tea beverage obtained by removing the extract, adjusting the pH of the extract to a neutral range of about 5.5 to 7.0, and sterilizing the tea drink.