JP2004137268A - Accelerator for increasing amount of plasma - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To elucidate mechanism for increasing the amount of plasma and provide a means for significantly increasing the amount of plasma. <P>SOLUTION: An accelerator for increasing the amount of plasma comprises a gel form composition containing the following ingredients and having pH 3-4 as an effective component: 3-8 wt.% protein which does not coagulate at pH3-4, 0.1-0.5 wt.% calcium, 0.5-3 wt.% acidulant, 4-20 wt.% carbohydrate, 0-5 % lipid, 0-0.5 wt.% emulsifier, 0.1-1 wt.% agar and 65-90 wt.% water. <P>COPYRIGHT: (C)2004,JPO

Description

(4) The present invention relates to a plasma volume increase promoter containing a specific gel composition as an active ingredient and a food containing the plasma volume increase promoter.

増 加 It is known that an increase in plasma volume is effective in improving safety during exercise and improving exercise performance. For example, as plasma volume increases, skin blood flow increases. When the skin blood flow increases, the heat dissipation increases, and then the rise in the trunk temperature is suppressed, and accordingly, the effects of improving the heat tolerance and preventing heat stroke are exhibited. Also, as plasma volume increases, venous reflux increases. As the venous return increases, the heart rate decreases, and exercise performance improves accordingly.

In young people, endurance exercise increases circulating plasma volume along with total plasma protein. on the other hand,
In the elderly, the present inventor measured the total plasma protein and circulating plasma after 18 weeks of endurance exercise, and none of them increased (56th Annual Meeting of the Japanese Society of Physical Fitness and Sports Medicine, September 2001). 20th)). Similarly, Zappe et al. Report that circulating plasma volume increases with total plasma protein after endurance training, but none of the elderly does (see Non-Patent Document 1). Takamata et al. Also report that circulating plasma volume increases after endurance training in young people, but not in elderly people (see Non-Patent Document 2).

As described above, the mechanism relating to the increase in plasma volume has not been fully clarified, for example, the trends in plasma volume due to endurance exercise differ between young and elderly people. Means for effectively increasing plasma volume have not been sufficiently studied.
Zappe Dh et al., 'Age and regulation of fluid and electrolyte b balance during repeated exercise sessions', Am J Physiol. 1996 Jan; 270 (1 Pt 2): R71-9 Takamata A et al., 'Effect of an exercise-heat acclimation program on body fluid regulatory responses to dehydration in older men' Am J Phys iol. 1999 Oct; 277 (4 Pt 2): R1041-R1050

The main object of the present invention is to elucidate the mechanism for increasing the plasma volume and to obtain means for significantly increasing the plasma volume.

The present inventors, in order to solve the above problems, as a result of intensive studies, found that a formulation containing a specific gel composition as a component significantly increases the amount of plasma, further intensive studies, The present invention has been completed.

That is, the present invention relates to the following plasma volume increase promoter and a food containing the plasma volume increase promoter.

1. A plasma volume increase promoter comprising a gel composition having the following components and having a pH range of 3 to 4 as an active ingredient:
Protein that does not aggregate at pH 3-4 or hydrolyzate thereof 3-8% by weight
Calcium 0.1-0.5% by weight
Acidulant 0.5-3% by weight
Carbohydrate 4-20% by weight
0-5% fat by weight
Emulsifier 0-0.5% by weight
Agar 0.1-1% by weight
Water 65-90% by weight.

{2. The gel composition further contains 0.1 to 20% by weight of at least one masking agent selected from the group consisting of fruit juice, fermented milk, indigestible dextrin, reduced indigestible dextrin, nigerooligosaccharide, and trehalose. Item 2. The plasma volume increase promoter according to Item 1.

3. Item 3. The plasma volume increase promoter according to any one of Items 1 or 2, wherein the gel composition further contains vitamin D in an amount of 0.1 × 10 ^-6 to 10 × 10 ^-6 % by weight.

4. Item 4. A food containing the plasma volume increase promoter according to any one of Items 1 to 3.

血漿 The plasma volume increase promoter of the present invention contains a gel composition having a specific composition and pH as an active ingredient. Hereinafter, the plasma volume increase promoter of the present invention will be specifically described.

「In this specification,“% ”means“% by weight ”unless otherwise specified.

Gel Composition The protein is an essential component in the gel composition. Protein, along with carbohydrates and lipids, is one of the three major nutrients. The protein is selected from those which do not aggregate at the pH of the gel composition of the present invention, that is, in the range of pH 3-4.

Such proteins include, for example, whey protein concentrate (WPC, Whey Protein Concentrate), whey protein isolate (WPI, Whey Protein Isolate), desalted whey, and protein hydrolysis having a number average molecular weight of 500 to 10,000. Things. The protein of the present invention may contain peptides and amino acids.

WPC and WPI are whey products obtained by performing operations such as filtration, ion exchange, crystallization, precipitation, and reverse osmosis using whey liquid, which is a dairy by-product obtained in the process of producing cheese and casein, as a raw material. . Specifically, WPC and WPI include those shown in Table 1 below.

Desalted whey is obtained by removing inorganic matter from pasteurized whey according to separation techniques such as precipitation, filtration, and dialysis. Typically, its sugar content is 79%, lipid content is 2%, protein content is 13% and ash content is less than 7%.

When WPC, WPI, desalted whey, or the like is used, the blending ratio of protein in the gel composition of the present invention is represented by the amount corresponding to the protein content in WPC, WPI, or desalted whey.

As a protein hydrolyzate having a number average molecular weight of 500 to 10000, a protein having a molecular weight that does not aggregate in the pH range of 3 to 4 or a protein such as casein, gelatin, soybean protein, wheat protein, or the like can be obtained by using an enzyme or an acid. Peptides which have been adjusted to the molecular weight by hydrolysis are exemplified. These usually consist of a peptide in which up to 100 amino acids are peptide-bonded, but may contain some amino acids.

の う ち Among the above-mentioned proteins, WPC, WPI and a protein hydrolyzate having a number average molecular weight of 500 to 10,000 are preferable. As a protein hydrolyzate having a number average molecular weight of 500 to 10,000, a hydrolyzate of gelatin, soybean protein and wheat protein is particularly preferable.

、 As the protein of the present invention, a protein that does not aggregate at pH 3 to 4 as exemplified above can be used alone or in combination of two or more.

配合 The mixing ratio of the protein in the gel composition of the present invention is appropriately in the range of about 3 to 8% by weight, preferably about 4 to 7% by weight.

に お い て In the present invention, a protein that does not aggregate at pH 3 to 4 and a protein that aggregates in the acidic region can be used in combination, if necessary.

具体 Specific examples of proteins that aggregate in the acidic region include, for example, casein, soy protein, wheat protein, and the like. In addition, casein, salts of soybean protein or wheat protein, fermentation products, extracts or concentrates can also be used. In addition, whole milk powder, skim milk powder and the like can also be used. These can be used alone or in combination of two or more.

(4) The mixing ratio of the protein that aggregates in the acidic region is suitably less than 1% by weight in the gel composition. Among proteins that aggregate in the acidic region, a fermentation product of the protein is preferably used. Fermented products include yogurt, cheese and the like.

併 用 The combined use of a protein that does not aggregate at pH 3 to 4 and a protein that aggregates in the acidic region can sometimes control the balance of protein components and improve taste.

Calcium In the gel composition of the present invention, calcium is an essential component. Calcium builds bones and teeth, maintains normal blood calcium levels, and maintains bone and tooth health. It is also an important nutrient that allows blood, heart, and muscles to function smoothly.

原料 As a raw material to be blended in the gel composition as a substance containing calcium, a natural raw material-derived calcium raw material, a synthetic calcium raw material and the like are used.

Examples of natural-derived calcium raw materials include milk calcium, shell calcium, coral calcium, eggshell calcium, bone calcium, dolomite and the like.

Examples of the synthetic calcium raw material include calcium chloride, calcium lactate, calcium citrate, calcium carbonate, calcium dihydrogen pyrophosphate, calcium gluconate and the like.

The mixing ratio of calcium is appropriately in the range of 0.1 to 0.5% by weight, preferably 0.1 to 0.4% by weight in the gel composition.

配合 In addition, the mixing ratio of calcium in the present invention is represented by an amount corresponding to the calcium content in the calcium raw material.

Acidulant In the gel composition of the present invention, an acidulant is blended in order to adjust the pH to 3-4, preferably 3.5-4.

(4) It is preferable that the acidulant uses at least two kinds of acid components selected from the group consisting of citric acid, ascorbic acid, tartaric acid, succinic acid, malic acid, gluconic acid, phosphoric acid, phytic acid and lactic acid. Citric acid may be used as citric acid / 3Na.

(4) The acidulant is suitably added to the gel composition in an amount of about 0.5 to 3% by weight, preferably about 0.5 to 2% by weight.

ＰＨIn the present specification, the pH of the gel composition is a pH value determined by a glass electrode method.

Carbohydrate In the gel composition of the present invention, carbohydrate is an essential component. Carbohydrates are one of the three major nutrients, are stored as glycogen in the liver and muscles, and are consumed as an energy source during exercise and the like.

Specific examples of the saccharide include monosaccharides such as glucose and fructose; disaccharides such as maltose and sucrose; sugar alcohols such as xylitol, sorbitol, glycerin and erythritol; polysaccharides such as dextrin and cyclodextrin; And oligosaccharides such as galactooligosaccharides. One of these can be used alone, or two or more can be used in combination. When two or more kinds are used in combination, it is also possible to use a commercially available saccharide mixture such as isomerized saccharide and purified sucrose.

These carbohydrates include those that function not only as a nutrient source but also as a sweetener, such as sucrose. Carbohydrates that function as sweeteners are preferably used to impart sweetness to the gel beverage composition.

The mixing ratio of the saccharide is appropriately about 4 to 20% by weight, preferably about 5 to 16% by weight in the gel composition.

Lipid The gel composition of the present invention may contain a lipid. Lipids are consumed as an energy source instead of the carbohydrate component, for example, during prolonged exercise.

Specific examples of lipids include long-chain fatty acid triglyceride (LCT) and medium-chain fatty acid triglyceride (MCT) as essential fatty acid sources.

LCT is a triglyceride usually having a fatty acid having 11 or more carbon atoms, such as vegetable oils such as soybean oil, cottonseed oil, safflower oil, corn oil, rice oil, coconut oil, perilla oil, sesame oil, linseed oil, sardine oil, Fish oil such as cod liver oil, sesame oil, and the like.

MCT is usually a triglyceride having a fatty acid having 8 to 10 carbon atoms, and examples thereof include caprylic acid, capric acid, and lauric acid. MCT is characterized by easy absorption, easy combustion, and poor accumulation.

LCT and MCT may be used alone or as a mixture of two or more selected from the group consisting of LCT or a mixture of two or more selected from the group consisting of MCT. May be used as a mixture.

The mixing ratio of the lipid is about 0 to 5% by weight, preferably about 0 to 3% by weight in the gel composition.

Emulsifiers Lipids are oily and do not readily dissolve in water. Therefore, when lipids are contained in a gel composition, an emulsifier for emulsifying the lipid is contained in the preparation of the gel composition.

The emulsifier can be appropriately selected and used from various types conventionally used in the field of foods and beverages. Considering that the gel composition is adjusted to a predetermined acidic pH, the emulsifier is preferably selected from those having acid resistance.

グ リ As a typical example of the emulsifier, a glycerin fatty acid ester compound can be exemplified. As the glycerin fatty acid ester compound, various compounds known to be used as emulsifiers in the field of this type of food can be used. For example, any of various types classified as high-purity monoglyceride, reactive monoglyceride, high-purity diglycerin monofatty acid ester, polyglycerin ester, and the like can be used.

Commercially available products include "Sunsoft" (trademark, manufactured by Taiyo Kagaku), "Emulgy" (trademark, manufactured by RIKEN Vitamin Co.), "Ryoto" (trademark, manufactured by Mitsubishi Chemical Corporation), and the like. .

乳化 Emulsifiers other than the glycerin fatty acid ester compound can be used in the present invention as long as they are used in this type of food field.

Examples include phospholipids such as egg yolk lecithin, hydrogenated egg yolk lecithin, soybean lecithin or hydrogenated soybean lecithin, polyoxyethylene monooleate (eg, “Tween 80” (a commercial product includes AMR products)) and the like. Synthetic surfactants, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, and the like.

は Emulsifiers may be used alone or in combination of two or more. Usually, a combination of two or more is preferred.

(4) The emulsifier is suitably added to the gel composition at a ratio of about 0 to 0.5% by weight, preferably about 0 to 0.3% by weight.

Agar The gel composition of the present invention contains agar as an essential component.

As the agar, any of various types obtained by subjecting a red algae such as Amakusa, Ogonori, Obakusa, Itanixa and the like to a raw material to be extracted by hot water and coagulated, and then dried can be used. The agar includes thread agar, stick agar, flake agar, powder agar, and the like.

非常 By mixing agar in the gel composition of the present invention, a very good texture is achieved.

The mixing ratio of agar is in the range of about 0.1 to 1% by weight, preferably about 0.2 to 0.8% by weight in the gel composition.

Other gelling agents or thickeners In the gel composition, if necessary, various substances conventionally used as gelling agents or thickeners in the food field are blended together with agar. can do. Examples of the gelling agent include gellan gum, carrageenan, pectin, gelatin and the like. Examples of the thickening agent include, for example, furceleran, locust bean gum, guar gum, gum arabic, xanthan gum and the like.

Each of the gelling agent and the thickener can be used alone or in combination of two or more. Particularly, a combination use of a gelling agent and a thickener is preferable.

These gelling agents and thickeners exhibit an appropriate gelling ability and gel stabilizing ability, and are useful for adjusting the gel strength of the obtained gel.

In addition, the combined use of a gelling agent and / or a thickening agent with agar can improve the water separation and the texture.

Generally, the above-mentioned gelling agent and thickener are preferably contained in the gel composition in the range of about 0.05 to 0.3% by weight, respectively.

Masking Agent The gel composition of the present invention preferably further contains a masking agent.

Specific examples of the masking agent include fruit juice, fermented milk, indigestible dextrin, reduced indigestible dextrin, nigerooligosaccharide, trehalose and the like. Of these, fruit juice, indigestible dextrin and reduced indigestible dextrin are particularly preferred.

The mixing ratio of the masking agent is appropriately in the range of about 0.1 to 20% by weight, preferably about 0.5 to 15% by weight in the gel composition.

By blending a masking agent, not only a composition excellent in nutritional value but also a composition excellent in taste and aroma can be obtained.

Vitamin D
In the gel composition, it is preferable to further add vitamin D in order to increase the absorption of calcium. By combining calcium and vitamin D in combination, significant effects such as an intestinal calcium absorption promoting effect and a blood calcium concentration increasing effect are exhibited.

Vitamin D, but there are different D ₂ and D ₃ side chain structure, as the vitamin D in the present invention can be used either in the form.

The compounding ratio is in the range of about 0.1 × 10 ⁻⁶ to 10 × 10 ⁻⁶ weight%, preferably about 0.3 × 10 ^{−6 to} 5 × 10 ⁻⁶ weight% in the gel composition. Is appropriate.

Method for Producing Gel Composition The gel composition in the present invention is prepared by first mixing a predetermined amount of each of the above components with a predetermined amount of water while heating, emulsifying, and then cooling. The above-mentioned emulsification can be carried out by simultaneously introducing all the components into water and then applying a slight mechanical operation such as stirring. Alternatively, the method can be carried out by preparing a water-soluble component in the form of an aqueous solution in advance, adding an oil-soluble component, an emulsifier, or a mixture of the oil-soluble component and the emulsifier thereto, and similarly performing a mechanical operation such as stirring. In order to obtain a more homogeneous emulsion mixture, the latter method is preferred.

混合 The mixing operation (emulsifying operation) of each of the above components may be performed at room temperature, but is preferably performed by heating to 30 to 60 ° C. In addition, the above emulsification operation can be carried out according to a usual method, using a suitable emulsifier, for example, a homomixer, a high-pressure homogenizer, or the like, in a complete passage system or a circulation system.

具体 Specific examples of preferred methods for producing the gel composition of the present invention include the following methods.

A lipid, an emulsifier, a saccharide, a calcium material, and other components are added to and mixed with a mixture (dispersion) of a protein component, citric acid, and water, and the resulting emulsion is heated to about 60 ° C. . Next, this emulsion and a liquid obtained by heating and dissolving agar, another gelling agent and a thickening agent in water heated to about 80 ° C. in advance are mixed and stirred.

Plasma volume increase promoter The plasma volume increase promoter of the present invention contains the above-mentioned gel composition as an active ingredient, and is considered to be based on a synergistic effect between ingestion of a specific component and exercise. It has the effect of increasing the amount.

血漿 The plasma volume increase promoter of the present invention can be suitably used for applications such as improvement of heat tolerance and prevention of heat stroke.

血漿 The plasma volume increase promoter of the present invention can be obtained by formulating the gel composition as it is or by mixing it with a suitable carrier according to a known method.

血漿 The plasma volume increase promoter of the present invention can also be obtained by cooling the gel composition, more preferably filling the gel composition in an appropriate container, sterilizing, and then cooling.

は As a suitable container, any of various plastic containers used as a storage container can be used.

Examples of the material of the container include polyethylene, polypropylene, stretched polyamide, polyethylene terephthalate, eval (ethylene-vinyl alcohol copolymer resin, manufactured by Kuraray Co., Ltd.), and composite materials obtained by laminating these resins with aluminum, paper, and the like. be able to.

Commercially available containers include, for example, soft pouches (trademark, manufactured by Fuji Seal Co., Ltd.), bottled pouches (trademark, manufactured by Toppan Printing Co., Ltd.), spouts (trademark, manufactured by Dai Nippon Printing Co., Ltd.), cheer packs (trademark) And Hosokawa Yoko Co., Ltd.).

Sterilization can be performed by heat sterilization or the like according to a conventional method. In the case of heat sterilization, since the sterilization also serves as the heating operation, a heating operation prior to the sterilization operation is unnecessary.

The single dose of the plasma volume increase promoter is not particularly limited, but immediately after the endurance exercise (after 5 to 10 minutes), the plasma volume increase promoter is administered in an amount of about 3.2 g per body weight. Administration is preferred in that the effect of promoting the increase in plasma volume is excellent.

Foods The plasma volume increase promoter of the present invention can be used not only as a preparation as described above but also contained in foods.

食品 The food of the present invention can be obtained by mixing the above-mentioned plasma volume increase promoter of the present invention with an appropriate food or food material.

食品 The food of the present invention can be used as a food for increasing plasma volume, as a food for improving heat tolerance or as a food for preventing heat stroke. It can also be used as a health drink, health food, food for specified health use, diet food, and the like.

含有 The content of the plasma volume increase promoter in these foods can be appropriately set according to the use and purpose.

食品 The food of the present invention may further contain an appropriate additive component, if desired, in addition to the plasma volume increase promoter.

Examples of the additive component include natural sweeteners (excluding carbohydrates), sweeteners such as synthetic sweeteners, vitamins, minerals (electrolytes and trace elements), flavorings such as natural flavors and synthetic flavors, coloring agents, Examples include flavor substances (such as chocolate), preservatives, natural juice, and natural pulp.

Examples of natural sweeteners (sweeteners not belonging to carbohydrates) include thaumatin, stevia extract (such as rebaudioside A), and glycyrrhizin.

Synthetic sweeteners include saccharin and aspartame.

As the vitamins, various water-soluble and fat-soluble vitamins can be used. Specifically, vitamin A (retinols), vitamin B ₁ (thiamine), vitamin B ₂ (riboflavin), vitamin B ₆ (pyridoxine), vitamin B ₁₂ (cyanocobalamin), vitamin E (tocopherol), niacin, visbench Examples include amines, nicotinamide, calcium pantothenate, folic acid, biotin, choline bitartrate, and the like. These may be used as total vitamins in which various vitamins are mixed.

Particularly preferable vitamins include, for example, multivitamin having the following composition (hereinafter referred to as multivitamin 1).

Vitamin A 10-2000 IU
Vitamin B ₁ 0.01-3.0 mg
Vitamin B ₂ 0.01 to 3.1 mg
Vitamin B ₆ 0.01-3.2 mg
Vitamin B ₁₂ 0.1~30μg
Vitamin E 1-100 IU
Nicotinamide 0.1-30mg
Calcium pantothenate 0.1-31mg
Folic acid 0.01-3.0 mg

Known minerals (electrolytes and trace elements) include, for example, sodium chloride, sodium acetate, magnesium sulfate, magnesium chloride, dipotassium phosphate, monosodium phosphate, iron citrate, ferrous pyrophosphate, and pyrophosphate Examples thereof include ferric iron, sodium iron succinate citrate, manganese sulfate, copper sulfate, zinc sulfate, sodium iodide, potassium sorbate, zinc, manganese, copper, iodine, and cobalt.

Examples of flavoring agents include apple flavor, orange flavor, grapefruit flavor, lemon flavor, pine flavor and the like. These may be either natural flavors or synthetic flavors.

Examples of coloring agents include red No. 2, red No. 3, green No. 3, blue No. 1, blue No. 2, yellow No. 4, yellow No. 5, red cabbage dye, orange dye, gardenia dye, chlorophyll, perilla dye, tomato Dyes and safflower dyes can be exemplified.

チ ョ コ レ ー ト As the flavor substance, chocolate and the like can be exemplified.

Examples of the preservative include butylhydroxyanisole (BHA), dibutylhydroxytoluene (BHT), sodium nitrate, sodium nitrite, disodium ethylenediaminetetraacetate (EDTA), tert-butylhydroquinone (TBHQ), benzoic acid, and egonogi extract , Artemisia extract, Hinokitiol extract, Decomposed pectin, Japanese cinnamon extract, Forsythia extract and the like.

Natural juice and natural pulp include apple, green apple, orange, orange, grapefruit, peach, strawberry, muscat, grape, pineapple, lemon, pear, lychee, blueberry, mango, banana, etc. Examples can be given.

う ち Of these, addition of vitamins and minerals is desirable in terms of nutritional supplementation.

These additive components may be used alone or in combination of two or more.

配合 The mixing ratio of these components is not particularly limited, but is generally selected from amounts in which the total amount is less than 2 parts by weight based on 100 parts by weight of the gel composition.

The food containing the plasma volume increasing agent of the present invention may be cooled, more preferably filled in a suitable container, sterilized, and then cooled. As a suitable container, any of various plastic containers used as a container can be used. Examples of the material include polyethylene, polypropylene, stretched polyamide, polyethylene terephthalate, eval (ethylene-vinyl alcohol copolymer resin, manufactured by Kuraray Co., Ltd.), and composite materials obtained by laminating these resins with aluminum, paper, and the like. Can be. Specific examples of commercially available containers include soft pouches (manufactured by Fuji Seal Co., Ltd.), bottled pouches (manufactured by Toppan Printing Co., Ltd.), spouts (manufactured by Dai Nippon Printing Co., Ltd.), and tea packs (manufactured by Hosokawa Yoko Co., Ltd.). be able to. Sterilization can be performed by heat sterilization or the like according to a conventional method. In this case, since this also serves as a heating operation, a heating operation prior to the sterilization operation is unnecessary.

The plasma volume increase promoter of the present invention contains a gel composition as an active ingredient, and exhibits a plasma volume increase effect which is considered to be based on a synergistic effect between ingestion of a specific component and exercise.

EXAMPLES Hereinafter, examples will be described in order to explain the present invention in further detail, but the present invention is not limited to these examples. In each example, parts and% indicate parts by weight and% by weight, respectively, unless otherwise specified.

Example 1 Production of Plasma Volume Increase Accelerator A predetermined amount of each component shown below, and pine juice, multivitamin 1 and pine flavor as other components were respectively put in appropriate amounts of water, mixed, stirred and emulsified. Thereafter, the temperature was raised to 80 ° C., and 200 g of the gel beverage was filled in a spout (manufactured by Dai Nippon Printing Co., Ltd.), sterilized by heating at 80 ° C. for 10 minutes, and cooled, and a pouch-containing gelled beverage containing a plasma volume increase promoter was added. Got.

Protein: WPC (WPC-80) 4.0%, gelatin peptide 1.5%
Calcium: Milk calcium 0.4% (calcium content 140mg%)
Acidulant: 0.5% citric acid, 0.3% gluconic acid, 0.4% phosphoric acid
Carbohydrate: Sugar 10%, dextrin 2%
Lipid: 0.3% soybean oil
Emulsifier: 0.02% of glycerin fatty acid ester
Agar: 0.3%
Masking agent: fruit juice 1.0%, reduced indigestible dextrin 0.5%
Vitamin D: 3.7 × 10 ^-6 %

以下 The following evaluation was performed to confirm the effect of the plasma volume increase promoter prepared in Example 1.

I. Evaluation method (1) Subjects Eight young people (mean age 21.1 ± 1.0) and eight elderly people (mean age 68.1 ± 1.7) were targeted. Table 2 shows the age, height, weight, BMI value, and maximum oxygen uptake (VO ₂ max) of the subject.

数 値 The values in the table are shown as mean ± standard error. *** in Table 2 indicates p <0.001 for the elderly vs. the young.

As shown in Table 2, the age was significantly higher in the elderly than in the young (p <0.001). Also, the maximum oxygen uptake (VO ₂ max) was significantly higher in young people than in elderly people (p <0.001).

(2) Exercise load The method of Nagashima K et al. (Nagashima K et al., Journal of Applied Physiology, 2000 Jan; 88 (1); p.41-46.) Was improved, and the endurance exercise for 72 minutes was improved. Was performed using a bicycle ergometer. A total of eight sets of exercise were performed, one set _{consisting of} exercise performed at 80% Vo _{2 peak} intensity for 4 minutes and exercise performed at 20% Vo _{2 peak} intensity for 5 minutes.

(3) Experimental conditions The experiment was performed on condition that the plasma volume increase promoter or the placebo prepared in Example 1 was taken immediately after the end of the exercise load (after 5 to 10 minutes). The detailed steps of the experiment are as shown in FIG.

(4) The conditions of taking the plasma volume increase promoter and the placebo were performed by a random crossover method with a recovery period of at least one week. In other words, each experiment was performed by randomly setting the order in which the conditions for ingesting the plasma volume increase promoter and the conditions for ingesting the placebo were set.

(4) Meal Control The regular meal was taken from dinner on the day before the exercise to breakfast on the day after the exercise, and the subjects ingested the prescribed meal at the specified time. In addition, the subjects ingested snacks 16 times every 10 minutes starting 2.5 hours after the end of the exercise load. Table 3 shows the total energy and protein content of the prescribed meal, snack, plasma volume increase promoter and placebo.

II. Evaluation items Immediately before the exercise load, immediately after the exercise load, every 1 to 5 hours after the end of the exercise load, every hour, and 23 hours after the exercise load, 23 hours after the exercise load, blood sampling of the subject was performed eight times in total. After centrifugation of the collected blood, the plasma volume (PV), plasma albumin content (Alb content), and plasma total protein content (TP content) were measured.

The test method uses ANOVA for repeated measures based on two subjects (in the case of young and elderly people) and two subjects (in the case of taking a plasma volume increase promoter and taking a placebo). I went.

(4) When the significance level was less than 5% (P <0.05), a post hoc test (Scheffe's test) was performed to test a significant difference at each time.

III. Evaluation results (1) Plasma volume Plasma volume 23 hours after the end of exercise (8th blood collection), based on the plasma volume before the start of exercise (at time C in FIG. 1: first blood collection) as reference (0) The amount of change in (PV) is shown in FIG.

As shown in FIG. 2, in both the young and the elderly, the plasma volume was significantly increased when the plasma volume increase promoter was ingested immediately after exercise, compared to when the placebo was ingested ( p <0.001). The amount of increase in plasma volume when the plasma volume increase promoter was ingested was significantly greater in the elderly than in the young (p <0.05).

(2) Plasma total protein content The plasma total protein content 23 hours after the end of exercise (8th blood collection) is defined as the reference (0) based on the plasma total protein content before the start of exercise (time point C in FIG. 1: first blood collection). FIG. 3 shows the amount of change in the protein content (TP content).

As shown in FIG. 3, both the young and the elderly had significantly increased plasma total protein content when they took the plasma volume increase promoter immediately after exercise compared to when they took placebo. (P <0.001). The amount of increase in plasma total protein content when the plasma volume increase promoter was ingested was significantly greater in young people than in elderly people (p <0.001). The decrease in plasma total protein content when taking placebo was significantly greater in the elderly compared to the young (p <0.001).

(3) Plasma albumin content The plasma albumin content before the start of exercise (at time C in FIG. 1: the first blood collection) was defined as the reference (0), and the plasma albumin content 23 hours after the end of the exercise (eighth blood collection) ( FIG. 4 shows the amount of change in Alb content).

As shown in FIG. 4, in both the young and the elderly, the plasma albumin content was significantly increased when the plasma volume increase promoter was ingested compared to when the placebo was ingested (p <0). .001). The amount of increase in the plasma albumin content when the plasma volume increase promoter was ingested was significantly greater in young people than in elderly people (p <0.01). The decrease in plasma albumin content when placebo was ingested was significantly greater in the elderly than in the young (p <0.01).

に よ り The following results became clear from the above evaluation results.

(4) When an elderly person takes the plasma volume increase promoter of the present invention immediately after exercise, the plasma total protein content and the plasma albumin content increase and the plasma volume also increases.

In addition, even in young people, by taking the plasma volume increase promoter of the present invention immediately after exercise, the plasma total protein content and plasma albumin content are increased and the plasma volume is increased as compared with the case of taking placebo. I do.

血漿 The plasma volume increase promoter of the present invention can be suitably used for applications such as improvement of heat tolerance and prevention of heat stroke.

5 is a view illustrating a process of an experiment performed under the condition that a plasma volume increase promoter or a placebo of the present invention is taken immediately after exercise. The numerical value on the scale below the graph indicates the time of day. For example, 7 means 7:00 am The numerical values in the graph indicate the time (minutes) required for the experiment. In the scale at the top of the graph, C means immediately before the exercise, and the numerical value means the elapsed time from the end of the exercise. The temperature indicates the ambient temperature in the laboratory. The arrow at the top of the graph indicates the time of blood collection, and the arrow at the bottom of the graph indicates the time of ingestion of the plasma volume increase promoter and placebo. The change in the plasma volume (PV) 23 hours after the end of the exercise (eighth blood collection) was shown based on the plasma volume before the start of the exercise (time point C in FIG. 1: the first blood collection) as a reference (0). It is a drawing. * In FIG. 2 shows p <0.05 for the elderly vs. the young at the time of ingesting the plasma volume increase promoter. *** indicates p <0.001 at the time of ingestion of the plasma volume increase promoter and at the time of ingestion of the placebo in each group of the young and the elderly. p represents the risk factor of misjudging the result. That is, p <0.05 and p <0.001 indicate the probability that the fact that there is a difference between an elderly person and a young person, but that there is no difference (statistical result), respectively. It means less than 5% and less than 0.1%. Changes in plasma total protein content (TP content) 23 hours after the end of exercise (eighth blood collection), based on the plasma total protein content before the start of exercise (point C in FIG. 1: first blood collection) as a reference (0) It is the drawing which showed the quantity. *** ＄ in FIG. 3 shows p <0.001 of the elderly vs. young at the time of ingestion of the plasma volume increase promoter. *** # indicates p <0.001 for elderly vs. young at the time of placebo ingestion. *** indicates p <0.001 when the plasma volume increase promoter was ingested vs. when the placebo was ingested in each group of the young and the elderly. The change in the plasma albumin content (Alb content) 23 hours after the end of the exercise (eighth blood collection) was determined based on the plasma albumin content before the start of the exercise (time point C in FIG. 1: the first blood collection) as a reference (0). It is a drawing showing what was obtained. ** in FIG. 4 shows p <0.01 of the young vs. the elderly when the plasma volume increase promoter was ingested. ** # indicates p <0.01 of young vs. elderly at placebo ingestion. *** indicates p <0.001 when the plasma volume increase promoter was taken vs. when the placebo was taken in each group of the young and the elderly.

Claims (4)

A plasma volume increase promoter comprising a gel composition having the following components and having a pH range of 3 to 4 as an active ingredient:
Protein that does not aggregate at pH 3-4 or hydrolyzate thereof 3-8% by weight
Calcium 0.1-0.5% by weight
Acidulant 0.5-3% by weight
Carbohydrate 4-20% by weight
0-5% fat by weight
Emulsifier 0-0.5% by weight
Agar 0.1-1% by weight
Water 65-90% by weight. The gel composition further contains 0.1 to 20% by weight of at least one masking agent selected from the group consisting of fruit juice, fermented milk, indigestible dextrin, reduced indigestible dextrin, nigerooligosaccharide, and trehalose. The plasma volume increase promoting agent according to claim 1. 3. The plasma volume increase promoter according to claim 1, wherein the gel composition further contains vitamin D in an amount of 0.1 × 10 ^-6 to 10 × 10 ^-6 % by weight. A food containing the plasma volume increase promoter according to claim 1.

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