JP2005278569A - High octopine-containing fish and shellfish extract, method for producing the same, and food and drink containing the high octopine-containing fish and shellfish extract - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a fish and shellfish extract significantly increased in the content of octopine, for the purpose of enabling an effective amount of the octopine to be simply and safely ingested, to provide a method for producing the same, and to provide food and drink containing the high octopine-containing fish and shellfish extract. <P>SOLUTION: This fish and shellfish extract is produced by subjecting an octopine-containing extract which is extracted from fish and shellfish to molecular fractionation treatment, so as to concentrate the extract to have an octopine content of 2-60 mass % based on a solid content of the extract, wherein one, two or more kinds of members selected from a reverse osmosis membrane, an ultrafiltration membrane, and an ion exchange resin are used for subjecting the extract to the treatment. A reverse osmosis membrane having a common salt-blocking ratio of 10-50%, an ultrafiltration membrane having a fractionation molecular weight of ≤10,000, and a strongly acidic ion-exchange resin are each preferably used as a means for the molecular fractionation. When a high octopine-containing composition is mixed into the food and drink as a seasoning or a raw material component, the food and drink which bring out flavor of the composition is obtained. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a seafood extract extracted from seafood and having a significantly increased octopine content, a method for producing the same, or a food or drink containing the seafood extract with a high octopine content.

  Octopine is an imino compound having a structure in which L-arginine is bonded to a D-alanine skeleton in a form that shares an amino group, and natural ocynes (aranopine, which has a common feature in that it has a D-alanine skeleton in the molecule. Sthrompine, tauropine, and β-aranopine). Octopine is a natural compound found in the muscle tissue of aquatic products such as bivalves (scallops, clams, clams, etc.) and cephalopods (octopus, squid, etc.). Accumulation of energy-contributing components and increased osmotic pressure in vivo In addition to being considered to be related to suppression of pH change and pH, it is known to be a substrate for nitric oxide synthase that produces nitric oxide (NO). However, the physiological role is still unclear.

On the other hand, as a method for concentrating and purifying useful components from fish extracts, Patent Document 1 discloses a production method using a membrane separation means using a reverse osmosis membrane or an ultrafiltration membrane as its process.
JP 2003-238597 A

  As described above, the physiological role of octopine is unclear, and few people have the idea of taking octopine.

  However, the present inventors have found that orally administering octopine to a rat increases the number of mating of the rat and can improve the pregnancy rate. According to this knowledge by the present inventors, it is expected that the use value of octopine as a functional material such as pharmaceuticals and functional foods will increase in the future.

  When trying to ingest octopine 1) Ingestion by eating seafood such as scallops, clams, clams, octopus, squid, etc. 2) Intake of seafood extract with significantly increased octopine content, or 3) Advanced Ingestion forms such as ingestion of octopine isolated and purified in the future can be considered.

  It is difficult to take an effective amount for enjoying the action effect of octopine depending on the intake form of the above 1) based on a normal common dietary amount. For example, the above-described energy enhancing action effect is expected. I can't.

  In addition, useful components other than octopine contained in fishery products such as scallops, clams, clams, octopus, squid, etc., which are raw materials, have been removed from the isolated and purified octopine to be ingested in 3).

  On the other hand, according to the ingestion mode of 2) above, the effective amount for enjoying the effects of octopine can be simply and easily obtained by using an extract made from fish and shellfish that is used as a food in daily life. Can be taken with peace of mind. In addition, the fish and shellfish extract can be made into a functional food material containing other useful components contained in the raw fish and shellfish at the same time by appropriately selecting the degree of concentration and purification in the production process.

  As a method for producing a useful ingredient from a fish extract, in Patent Document 1 described above, an extract from a fish tissue (fish skin, fish bone) having a high collagen content is used as a starting material, such as foods and drinks and cosmetics. A method for producing a collagen peptide useful as an active ingredient is disclosed. However, it is not a manufacturing method for octopine.

  Thus, although it is an octopine that is expected to be usable, at present, no octopine-containing composition that is commercially available is known, and an industrially usable production method is also known. Absent. Furthermore, neither a seasoning nor a food / beverage that contains an effective amount of them and takes advantage of the flavor of the raw materials is provided.

  Accordingly, an object of the present invention is to provide a seafood extract having a significantly increased octopine content and a method for producing the same in order to easily and safely ingest an effective amount of octopine. Another object of the present invention is to provide a food or drink containing the octopine-rich seafood extract.

  As a result of intensive studies to achieve the above object, the present inventors have focused on an extract obtained from a muscle tissue of seafood containing octopine at a significantly high concentration, and have completed the present invention.

  That is, one of the present invention provides an octopine-rich seafood extract that is extracted from seafood and has an octopine content of 2 to 60% by mass per solid content.

  Another aspect of the present invention is a molecular fraction using one or more members selected from reverse osmosis membranes, ultrafiltration membranes, and ion exchange resins for octopine-containing extracts extracted from seafood. The present invention provides a method for producing an octopine-rich seafood extract comprising a step of concentrating the octopine so that the octopine content per solid content is 2 to 60% by mass.

  The production method of the present invention preferably includes a step of using a reverse osmosis membrane having a salt rejection of 5 to 50% or an ultrafiltration membrane having a molecular weight cut-off of 10,000 or less as a molecular fractionation means. The molecular compound octopine can be concentrated in the extract.

  The production method of the present invention preferably further includes a step of using a strongly acidic ion exchange resin as a molecular fractionation means, thereby removing impurities having different adsorption behaviors on the resin and significantly increasing the octopine content. Can be increased.

  Moreover, in the manufacturing method of the seafood extract with high octopine content of this invention, it is possible to select or combine said process suitably. For example, a molecular fractionation process using a reverse osmosis membrane having a salt rejection of 5 to 50% or an ultrafiltration membrane having a fractional molecular weight of 10,000 or less is used as the first step, and a strongly acidic ion exchange resin is used. The molecular fractionation treatment is the second step, and the octopine-containing extract extracted from seafood can be subjected to the second step after the first step, thereby further significantly increasing the octopine content. it can.

  This invention provides the food-drinks characterized by including the seafood extract with high octopine content further.

  ADVANTAGE OF THE INVENTION According to this invention, the seafood extract in which the octopine content was significantly raised which can ingest an effective amount of octopine simply and safely can be provided. Moreover, the manufacturing method which can be utilized industrially at low cost can be provided, and a high octopine content composition can be supplied at low cost. Furthermore, by blending a highly octopine-containing composition prepared from fish and shellfish that are eaten on a daily basis, the octopine-containing food and drink have a harmonious flavor without losing the flavor of other ingredients by utilizing the flavor of the raw materials. Can be provided.

  The seafood used as a starting material in the present invention is not particularly limited as long as it contains octopine, and examples include bivalve scallops, clams, clams, cephalopods such as squid and octopus. It is done. Among them, scallops, clams, clams and squids that can be procured in a large quantity and stably are preferred, and scallops are more preferred.

  The extraction method is not particularly limited, and for example, water may be added to the seafood raw material and heated and extracted at 60 to 100 ° C. for 0.5 to 3 hours. Moreover, what is necessary is just to heat-extract at 110-120 degreeC for 0.5 to 3 hours, when extracting by pressure heating.

  Further, a general food concentrate may be used as a starting material. For example, scallop extract (trade name: “scallop extract Y”) and clam extract (trade name: “Clam extract No. 626BF” used as a seasoning extract. )), Or a seafood extract (trade name: “Surume Extract No. 50BF”) or other commercially available seafood concentrate extract (all manufactured by Yaizu Suisan Chemical Co., Ltd.) may be used.

  The octopine-rich seafood extract of the present invention can be obtained by concentrating and purifying octopine by subjecting the seafood extract to molecular fractionation using the following method. In addition, as pre-processing of a concentration / purification process, it is preferable to concentrate or dilute the said seafood extract suitably, and to adjust to Brix1-40%, and adjust to Brix5-15% from the point of operativity and efficiency. It is more preferable.

(1) Concentration / purification by membrane separation A reverse osmosis membrane or ultrafiltration membrane is a size separation membrane that can separate solute components according to their size, and by using it as a molecular fractionation means, the seafood extract described above The impurities can be removed from the octopine and the octopine content can be significantly increased.

  The reverse osmosis membrane used in the present invention preferably has a salt blocking rate of 5 to 50% through which octopine permeates. When an ultrafiltration membrane is used, the molecular weight cut-off is 10,000, which is low in permeation of high molecular impurities. The following are preferred. As such a size separation membrane, for example, trade name “NTR-7410HG” (salt blocking rate of about 10%) or trade name “NTR-7450HG” (salt blocking rate of about 50%) (both manufactured by Nitto Denko Corporation) ) And the like.

  The octopine content is significantly increased by concentrating the fish extract that has been appropriately diluted or concentrated in advance to Brix 0.1-20% using the above size separation membrane and collecting the permeate. Fractions can be obtained. The selection of the size separation membrane may be appropriately set according to the conditions such as the concentration of the seafood extract as a raw material, pH, temperature, or impurities contained therein.

(2) Concentration / Purification by Ion Exchange Resin The ion exchange resin is a separation and purification resin that utilizes the difference in adsorption properties of ionic substances to the resin, and the fish extract described above is used as a molecular fractionation means. The impurities can be removed from the octopine and the octopine content can be significantly increased.

  The ion exchange resin used in the present invention is preferably a strongly acidic ion exchange resin from the viewpoints of separation ability, recovery efficiency, and ease of handling of the resin. Examples of such ion exchange resins include strongly acidic ion exchange resins (trade name “Amberlite 252”; manufactured by Organo Corporation).

  Using the above ion exchange resin, a fish acid extract that has been appropriately diluted or concentrated in advance so that the salt content is 1% or less and Brix 0.1 to 20%, and desalted as necessary, is converted into a proton-type strong acid in advance. After adsorbing to the ion exchange resin, washing the resin with water, elution of the adsorbed components using the eluate, and collecting the eluate, it is possible to obtain a fraction with a significantly increased octopine content. it can.

  In this case, it is sufficient to wash the resin with water in an amount of 1 to 3 times the amount of resin. The eluate is not particularly limited as long as it has an ionic strength that allows octopine to be eluted. However, for example, if it is 0.5 to 2N hydrochloric acid or 0.5 to 2N saline, it is useful for work or food. Is safe and can be used with confidence. The amount of the eluate is sufficient if it is 1 to 3 times the amount of the resin. In addition, the purification using an ion exchange resin in the present invention may be performed using either a column type in which a resin is packed in a column or a batch type in which the resin is added to a seafood extract.

  The concentration / purification methods (1) and (2) above can be appropriately selected and combined depending on the conditions such as contaminants contained in the seafood extract or the target purification degree and other purposes.

  The octopine-rich fraction obtained as described above may be subjected to steps such as desalting, deodorizing / decoloring, concentration, and drying as necessary for commercialization. Good. As the method, if it is a desalting method, resin desalting, membrane desalting, electric desalting, etc., deodorizing / decoloring method, activated carbon treatment, etc., if concentration method, membrane concentration, vacuum concentration, etc., drying method If it is, spray-drying, freeze-drying, vacuum drying, etc. are mentioned, It does not restrict | limit in particular. The final form may be liquid, paste, solid, powder or the like, and is not particularly limited.

  The octopine-rich seafood extract obtained as described above preferably has an octopine content of 2 to 60% by mass per solid content.

  Such an octopine-rich seafood extract can be safely ingested because the raw material is seafood that is normally eaten, and the octopine content is significantly increased. Can be easily consumed.

  The octopine-rich seafood extract can also be blended in foods and drinks, and there are no particular restrictions on the foods and drinks to be blended, for example, beverages, baked goods, frozen confectionery, tablet confectionery, candy, gummi, jelly, caramel , Jam, chocolate, gum, Japanese confectionery, soups, bread, various retort foods, side dishes, fish paste products, ham, sausages, seasonings, supplements and the like.

  The blending amount of the octopine-rich seafood extract in the food and drink may be an amount that can be expected to have its physiological activity effect, and is usually 200 to 10,000 mg, more preferably 200 to 5,000 mg, most preferably octopine per day. It is desirable to appropriately determine the blending amount according to the product form so that 200 to 2,000 mg can be ingested.

  EXAMPLES Hereinafter, the present invention will be specifically described with reference to examples, but these examples do not limit the scope of the present invention.

<Example 1>
(Preparation of seafood extract with high octopine content from scallops)
Scallops (500 g) from the Okhotsk Sea of Hokkaido were put into 5,000 ml of deionized water and homogenized with a mixer. After heating at 70 ° C. for 30 minutes and cooling, insolubles were removed using 100 g of filter aid. The filtrate was then applied to a reverse osmosis membrane (trade name “NTR-7410HG”; manufactured by Nitto Denko Corporation) having a salt rejection rate of about 10%, and the permeate side (15 L in total) was collected while appropriately adding water. This permeate was heated and concentrated under reduced pressure to obtain 61 g of a paste-like seafood extract with a high octopine content.

<Example 2>
(Analysis of seafood extract with high octopine content from scallops)
In order to measure the octopine concentration contained in the paste of the scallop extract prepared in Example 1, HPLC according to the method of Kai, M. at al. [J. Chromatography, 268, 417-424 (1983)]. Analysis was performed.

  That is, in order to derivatize octopine in the paste, 0.2 ml of a suitably diluted scallop extract paste sample was placed in a glass test tube with a screw cap, and 0.1 ml of 4.0 mM benzoin (methyl cellosolve solution). , 0.1 ml of a reducing agent (0.1 M β-mercaptoethanol, 0.2 M sodium sulfite) and 0.2 ml of 2 M potassium hydroxide were added, and the cap was closed and heated at 100 ° C. for 5 minutes. Next, after cooling in ice for 2 minutes, 0.2 ml of 2M hydrochloric acid (containing 0.5M Tris-HCl buffer, pH 8.5) was added for neutralization.

  This neutralized solution containing derivatized octopine was filtered through a membrane having a pore size of 0.45 μm and subjected to HPLC analysis under the conditions shown in Table 1.

  As a result of HPLC analysis, it was revealed that the octopine-rich seafood extract derived from scallop prepared in Example 1 contained 10.0% by mass of octopine.

  As a result of analyzing components other than octopine contained in this octopine-rich seafood extract, the composition has a solid content of 75 mass%, a total nitrogen content of 4.4 mass%, a moisture content of 18.2 mass%, and an ash content of 6.8 mass%. It became clear. In addition, as a result of analyzing the free component with an amino acid analyzer, it is clear that taurine is contained at a concentration of 3.3% by mass, arginine is contained at a concentration of 0.83% by mass, and a branched chain amino acid is contained at a concentration of 0.3% by mass. became. The zinc content analyzed by an atomic absorption meter was 28 ppm.

<Example 3>
(Preparation and analysis of octopine-rich seafood extract from scallop extract)
After adding 200 L of deionized water to 200 kg of scallop extract (trade name “Scallop Extract NC”; manufactured by Yaizu Suisan Chemical Co., Ltd.) and adjusting to Brix 19%, a reverse osmosis membrane (trade name “NTR” with a salt rejection of about 50% -7450HG "(manufactured by Nitto Denko Corporation), and desalted and concentrated until the Brix of the permeate reached 0.5% while appropriately adding water, and 100 L of the concentrated liquid was recovered. This concentrated solution was passed through a 200 L column packed with a strongly acidic ion exchange resin (trade name “Amberlite 252”; manufactured by Organo Corporation) previously equilibrated to a proton type, and 400 L of deionized water was further passed therethrough. did. The substance adsorbed on the resin was eluted and collected by passing 400 L of 1N hydrochloric acid. The pH of the eluate was adjusted to pH 5.5 using sodium hydroxide, and after decoloring treatment with activated carbon and desalting concentration treatment with reverse osmosis membrane NTR-7450HG, 7.1 kg of powder was obtained by spray drying. It was.

  As a result of the HPLC analysis similar to Example 2, the octopine-rich seafood extract from the scallop extract thus obtained was found to contain 4.2% by mass of octopine.

  As a result of analyzing components other than octopine, it was revealed that the composition had a total nitrogen of 15.3% by mass and an ash content of 2.0% by mass. As a result of analyzing the free component with an amino acid analyzer, it was revealed that 1.2% by mass of branched chain amino acid was contained, and taurine and arginine were not detected. Furthermore, when the zinc content was analyzed with an atomic absorption meter, no zinc was detected.

<Comparative Example 1>
(Comparison of octopine content in shellfish)
24 ml of 1N perchloric acid was added and homogenized to 8.0 g of meat of scallops, clams, clams or oysters (cultured). The supernatant obtained by centrifugation (10,000 × g, 20 minutes) was neutralized with 5N potassium hydroxide. Again, centrifugation (10,000 × g, 20 minutes) was repeated to recover the supernatant. Octopine in the supernatant was quantified by the method of Example 2 according to the method of Kai, M. at al. [J. Chromatography, 268, 417-424 (1983)].

  As a result of the analysis, the octopine content per weight of the raw material was 964 mg / 100 g for scallops, 16 mg / 100 g for clams, and 11 mg / 100 g for clams. No octopine was detected in oysters (cultured).

<Comparative Example 2>
(Comparison of octopine content in marine extracts)
The octopine content of the following seasoning extract (all manufactured by Yaizu Suisan Chemical Co., Ltd.) was analyzed by HPLC in the same manner as in Example 2. As a result, the octopine content per weight of the raw material extract was 178 mg / 100 g for the scallop extract (trade name “scallop extract Y”) and 154 mg / 100 for the clam extract (trade name “clam extract No. 626 BF”). It was 197 mg / 100 g for 100 g and a shark extract (trade name “Slum extract No. 50 BF”).

<Example 4>
Hereinafter, the food / beverage products which mix | blended the octopine high content seafood extract of this invention, and the cooking example which used it as a seasoning are given. In the following examples, the beverage (1) is derived from the scallop extract prepared in Example 3, and the sugar beet (2) confectionery (3) is derived from the scallop scallop obtained in Example 1 and octopine, respectively. Used as a high-content seafood extract.

(1) Beverage Each raw material was prepared according to the formulation shown in Table 2, and a beverage was prepared according to a conventional method. This beverage was easy to drink because the scallop-derived taste and smell of the octopine-rich seafood extract was reduced.

(2) Sugar beet According to the cooking amount shown in Table 3, a long bean broth was made. As a method of making, the raw material was peeled off in advance and a small shredded long rice cake was mixed with other ingredients. This sea bream using a octopine-rich seafood extract as a seasoning was very tasty with a good taste and smell derived from scallops and other ingredients.

(3) Confectionery Each raw material other than soy sauce was prepared according to the formulation shown in Table 4, and a rice cracker dough was prepared according to a conventional method, and baked in a frying pan while applying soy sauce, and the rice cracker was baked. This rice cracker, made from seafood extract with high octopine content, was very tasty and characterized by the taste and smell derived from scallops.

<Example 5>
(Effects on total mating frequency and pregnancy rate in rats)
For the purpose of clarifying the usefulness of the octopine-rich seafood extract as a composition for enhancing vigor, the octopus-rich seafood extract derived from the scallop of Example 1 was orally administered to a rat model animal, Sexual behavior and pregnancy rate were observed.

  During the breeding period, the animals were preliminarily raised for at least 1 week in a light / dark cycle of temperature 23 ± 1 ° C., humidity 70 ± 10%, and 12 hours. Drinking water and standard feed were ad libitum.

  36 16-week-old male Wistar rats (average body weight 460 g) were divided into 4 groups (n = 9). A daily dose of 40 mg / day of water for injection, arginine (manufactured by Sigma), octopine (manufactured by Sigma), or octopine-rich seafood extract derived from scallop prepared in Example 1 for each group of rats. Orally administered twice a day for 14 days so as to be kg body weight, it was set as a control group, an arginine administration group, an octopine administration group, or an octopine-rich seafood extract administration group, respectively. The administration was performed from 10 am to 5 pm. From the 8th day to the 14th day after the start of oral administration, 6 female rats are combined with 1 male rat in the control group or the administration group, and from 5 pm to 10 am, They were reared in a transparent Plexiglas chamber. Using a 5 watt red lamp as illumination, the rat's behavior was recorded with a video camera and the number of matings performed during this time period was observed. The number of matings was measured every day from the 8th day to the 14th day, and the total number of matings per male rat carried out during these 7 days was defined as the total number of matings.

  The measurement of the pregnancy rate of female rats was started from the day after the end of oral administration of the test substance (day 15). Skilled inspectors judged the presence or absence of pregnancy by palpation at a rate of twice a week for 2 weeks. Of the 6 females mated with 1 male, how many became pregnant was expressed as a percentage and defined as pregnancy rate (%).

  FIG. 1 shows the results of the influence of the test substance (arginine, octopine and octopine-rich seafood extract) on the number of mating of male rats. Data are expressed as the mean ± S.E. Of 9 male rats. The number of matings in the control group was 212 ± 59 times, and that in the arginine-administered group was 183 ± 46 times. There was no difference between the two groups, and it became clear that arginine did not affect the number of matings in rats. . On the other hand, the number of matings in the octopine-administered group was 243 ± 31, which was 1.15 times that of the control group. Furthermore, in the octopine-rich seafood extract administration group, the number was 285 ± 47 times, which was 1.34 times that of the control group. From this result, it was revealed that octopine and octopine-rich seafood extract have the effect of increasing the number of matings. In particular, a significant effect was observed in the octopine-rich seafood extract administration group.

  FIG. 2 illustrates the influence of the test substance (arginine, octopine and octopine-rich seafood extract) on the pregnancy rate of female rats. Data are expressed as the mean ± S.E. Of 9 male rats. The pregnancy rate of the control group was 45.8 ± 7.7%, the arginine administration group was 52.1 ± 4.6%, and no difference was observed between the two groups. Arginine administration to male rats was female rats It became clear that it does not affect the pregnancy rate. On the other hand, the pregnancy rate in the octopine administration group was 68.8 ± 4.6%, which was significantly increased by 1.50 times compared to the control group. Furthermore, in the octopine-rich seafood extract administration group, the pregnancy rate was 75.0 ± 5.9%, which was significantly increased to 1.64 times that of the control group. From this result, it became clear that administration of octopine or octopine-rich seafood extract to male rats significantly increased the pregnancy rate. In particular, a significant effect was observed in the octopine-rich seafood extract administration group.

  As is clear from the above, no significant effect was observed in the arginine administration group, whereas octopine containing an arginine moiety in the chemical structure showed significant effects in both the number of matings and the pregnancy rate. In addition, it was strongly suggested that the action was attributed to the contained octopine, considering that the octopine-rich seafood extract derived from scallops contained octopine at a high concentration of 10.0% by mass. .

  ADVANTAGE OF THE INVENTION According to this invention, the octopine high content extract provided by the manufacturing method which can be utilized industrially at low cost can be supplied to a consumer cheaply, and an effective amount of octopine can be ingested simply and safely. Therefore, it can be used as pharmaceuticals, functional foods and beverages, and the like. In addition, octopine-rich compositions prepared from fish and shellfish that are eaten on a daily basis can be blended in seasonings, foods and drinks, etc., making use of the flavors of the raw materials and impairing the flavors of other ingredients. It is possible to provide a food or drink having a harmonious flavor without any problems.

It is a figure which shows the result of having investigated the influence of the oral administration of the arginine, octopine, seafood extract containing high octopine on the number of mating of a male rat. It is a figure which shows the result of having investigated the influence of the oral administration of the arginine, octopine, octopine high content seafood extract on the pregnancy rate of a female rat.

Claims (6)

  An octopine-rich seafood extract, characterized by being extracted from seafood and having an octopine content of 2 to 60% by mass per solid content.   By subjecting the octopine-containing extract extracted from seafood to molecular fractionation using one or more members selected from reverse osmosis membranes, ultrafiltration membranes, and ion exchange resins, solid content The manufacturing method of the seafood extract with high octopine content characterized by including the process of concentrating so that per octopine content may be 2-60 mass%.   The method for producing a seafood extract having a high octopine content according to claim 2, wherein a reverse osmosis membrane having a salt rejection of 5 to 50% is used as the reverse osmosis membrane.   The method for producing an octopine-rich seafood extract according to claim 2, wherein an ultrafiltration membrane having a fractional molecular weight of 10,000 or less is used as the ultrafiltration membrane.   The method for producing a seafood extract having a high octopine content according to any one of claims 2 to 4, wherein a strongly acidic ion exchange resin is used as the ion exchange resin. A food and drink comprising the octopine-rich seafood extract according to claim 1.