JP2006273850A - Suppression composition for lactic acid value elevation in blood, and food and drink comprising same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a suppression composition for lactic acid value elevation in blood comprising an egg derived ingredient which is available at low price and has abundant dietary experience as an available component and which can perform suppression/relaxation of muscle fatigue and can prevent the lowering of exercise performance and to provide a food and a drink comprising it. <P>SOLUTION: The active component of the suppression composition for lactic acid value elevation in blood comprises the egg white peptide obtained by hydrolyzing egg white. In the egg white peptide, the area of the portion having the molecular weight of at least 100 and not more than 10,000 preferably accounts for at least 60% of the total area for protein, peptide and amino acids in the molecular weight distribution by gel filtration chromatography. In addition, the white peptide is preferably obtained by hydrolyzing egg white using at least one protein hydrolase selected from papain, ficin, bromelain, trypsin, chymotrypsin, Aspergillus koji mold originating protease, Bacillus bacteria originating protease, and Rhizopus mold originating peptidase. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a composition for suppressing an increase in blood lactic acid level containing an egg white peptide as an active ingredient, and a food or drink containing the same.

  In a modern society with irregular life and stress, it is recommended that appropriate exercise and sports be performed to maintain health and prevent stress, including prevention of lifestyle-related diseases.

  However, when a person who does not usually move much suddenly exercises or sports suddenly, muscle fatigue immediately occurs and muscle pains often occur at a later date, making it difficult to exercise and sport on a daily basis. is the current situation. Moreover, in athletes and the like, a decrease in exercise performance due to muscle fatigue is a problem.

  One example of such an index of muscle fatigue is an increase in the amount of lactic acid in the blood. That is, when exercising vigorously, the necessary amount of oxygen is not supplied to the muscle tissue and sugar metabolism is performed under anaerobic conditions to synthesize ATP, but lactic acid is produced as a metabolite. The produced lactic acid is excreted in the muscle tissue and blood, and the pH in the muscle tissue and blood is lowered. It is considered that such muscle tissue and blood pH decrease leads to muscle fatigue.

  On the other hand, although there is a theory that lactic acid is not a causative substance that causes fatigue, for example, according to Non-Patent Document 1, lactic acid is a result of fatigue, and the blood lactic acid concentration of a good athlete is lowered, It is described that measurement of blood lactate concentration is useful as an index during exercise.

  Therefore, suppressing an increase in blood lactate concentration during exercise is considered useful for suppressing or preventing muscle fatigue and maintaining exercise performance.

Thus, several attempts have been proposed to suppress the increase in blood lactic acid level as described above and to improve muscle fatigue. For example, Patent Document 1 discloses a lactic acid accumulation inhibitor using a protein in royal jelly. Further, Patent Document 2 discloses a muscular / nerve system acting amino acid composition based on the amino acid composition of wasp larvae saliva, and the amino acid composition has an action of lowering the lactic acid level in blood. Are listed.
JP 2001-172190 A Japanese Patent No. 2516992 (Japanese Unexamined Patent Publication No. 3-128318) Hideo Hatta Monthly Training Journal 27 (4) p12-15 (2005)

  However, the above lactic acid accumulation inhibitors and the like are expensive in raw materials, have a bitter taste or a bitter taste, so take in an amount that can be expected to have a physiological activity effect, or add a sufficient amount to foods and drinks. There was a problem that was difficult.

  In recent years, various functional peptides made from food-derived proteins have been studied and developed, but egg-derived functional peptides that suppress blood lactic acid levels are not known.

  Accordingly, an object of the present invention is to contain an ingredient derived from an egg that is inexpensive and has abundant dietary experience as an active ingredient, and can suppress or alleviate muscle fatigue and prevent a decrease in exercise performance. And it is providing the food / beverage products containing it.

  As a result of intensive studies to achieve the above-mentioned problems, the present inventors have found that a peptide obtained by hydrolyzing egg white has an action of suppressing an increase in blood lactic acid level due to exercise. It came to complete.

  That is, the blood lactate level elevation inhibiting composition of the present invention is characterized by containing an egg white peptide obtained by hydrolyzing egg white as an active ingredient.

  The composition for suppressing an increase in blood lactic acid level of the present invention can suppress an increase in blood lactic acid level due to exercise by containing the egg white peptide as an active ingredient. As a result, muscle fatigue due to exercise can be effectively suppressed / relieved, and deterioration of exercise performance can be prevented. Moreover, since eggs, which are safe ingredients with a rich dietary experience, are used as raw materials, there is no worry about side effects and they can be taken continuously.

  In the composition for inhibiting an increase in blood lactic acid level of the present invention, the egg white peptide has a molecular weight distribution of 100 to 10,000 with respect to the total area ratio of protein / peptide / amino acid in the molecular weight distribution by gel filtration chromatography. It is preferable that the area occupies 60% or more.

  The egg white peptide may be at least one selected from the group consisting of papain, ficin, bromelain, trypsin, chymotrypsin, protease derived from Aspergillus oryzae, protease derived from Bacillus, and peptidase derived from Rhizopus. It is preferable that it is obtained by hydrolyzing using a protein hydrolase.

  According to these aspects, it is possible to obtain a composition for suppressing an increase in blood lactic acid level that has higher solubility, is less susceptible to denaturation and aggregation due to heating, has a good taste, and can be easily blended into various foods and drinks. .

  Furthermore, it is preferable to contain at least one selected from the group consisting of vitamin B1, vitamin B2, vitamin B6, taurine, nicotinic acid, pantothenic acid, biotin, branched chain amino acids, anserine, carnosine, and γ-aminobutyric acid. . According to this embodiment, a further increase in lactic acid level can be expected due to the synergistic effect of the egg white peptide and the above components.

  The blood lactic acid level elevation inhibitory composition of the present invention can be suitably used for preventing and improving fatigue due to exercise.

  Moreover, another one of this invention is the food / beverage products containing the said blood lactic acid level raise suppression composition.

  Since the food / beverage product of the present invention contains the composition for suppressing an increase in blood lactic acid level, by taking it before or during exercise or sports, it suppresses the increase in blood lactic acid level, and suppresses / relaxes muscle fatigue. Furthermore, it can be expected to prevent a decrease in exercise performance.

  ADVANTAGE OF THE INVENTION According to this invention, the increase in blood lactic acid level by exercise | movement can be suppressed by ingesting orally, and the blood lactic acid level raise suppression composition effective in the suppression and relaxation of muscle fatigue by exercise | movement can be provided. Eggs are safe ingredients that have been eaten for a long time, so they can be taken continuously without worrying about side effects.

  The egg white used as the raw material for the blood lactate level elevation inhibiting composition of the present invention may be any egg white contained in a bird's egg. Examples include egg whites of chickens, quails, ducks, geese, etc. Egg whites of eggs that are easily available are preferred. The egg white of the chicken egg can be a liquid egg (raw egg white), a frozen egg white liquid, an egg white powder, or the like.

  The egg white peptide used in the present invention is obtained by hydrolyzing the raw egg white with an acid or an enzyme, but in order to obtain a stable product, a method of hydrolyzing the raw egg white with an enzyme is preferably employed. .

  In the molecular weight distribution by gel filtration chromatography, the egg white peptide preferably occupies 60% or more of the area of the molecular weight of 100 to 10,000 with respect to the total area ratio of protein, peptide and amino acid. When the molecular weight distribution is out of the above range, problems such as a decrease or disappearance of the blood lactate increase inhibitory effect, a decrease in solubility, denaturation / aggregation due to heating, and poor taste occur. However, 5 to 10% by mass of undegraded egg white protein may remain as long as the molecular weight distribution satisfies the predetermined range.

  Examples of the enzyme that can be used for the preparation of the egg white peptide include a protease that has protease activity or peptidase activity and can be used for food production. Specifically, papain (EC.3.4.22.2), ficin (EC.3.4.4.12), bromelain (EC.3.4.4.24), trypsin (EC.3.4.21.4), chymotrypsin (EC.3.4.21.1), Aspergillus oryzae-derived protease (for example, trade name “Orientase” (manufactured by HIBI), trade name “Flebazyme” (manufactured by Novozyme), trade name “protease A“ Amano ”G” (manufactured by Amano Enzyme), etc. ), Protease derived from Bacillus bacteria (for example, trade name “Protease S“ Amano ”G”, trade name “Protease N“ Amano ”G”, trade name “Pro Leather FG-F” (all manufactured by Amano Enzyme, Inc.) ), Peptidases derived from Rhizopus fungi (for example, trade name “peptidase R” (manufactured by Amano Enzyme Co., Ltd.)) and the like, and at least one selected from these is used. It is preferable. In the present invention, among the above protein hydrolases, two or more selected from papain (EC.3.4.22.2), trypsin (EC.3.4.21.4), protease derived from Bacillus bacteria and peptidase derived from Rhizopus fungi It is more preferable to use in combination.

  The egg white peptide used in the present invention can be obtained, for example, as follows. First, the enzyme reaction is performed by adding the above protein hydrolase to liquid egg white as it is or after adding 0.1 to 1 part by weight of water to 1 part by weight of liquid egg white and stirring. When using two or more types of protein hydrolases, they may be added simultaneously. In addition, when two or more types of protein hydrolases are added separately, after one enzyme is added and reacted for a predetermined time, the enzyme deactivation treatment is performed by heating or the like, and then the next protein hydrolase Is preferably added. In the present invention, it is preferable to add an enzyme having protease activity after adding an enzyme having protease activity and reacting for a predetermined time.

  The amount of the protein hydrolase used, the reaction temperature, the reaction time, and the like vary depending on the enzyme used, and thus cannot be determined unconditionally. However, the mass ratio of the enzyme to egg white (solid content) is 1:20 to 1: It is preferable to add the above protein hydrolase so as to be 1000, and perform hydrolysis at pH 6 to 9 and 40 to 70 ° C. for 30 minutes to 10 hours. If the enzyme reaction time is too long or too short, it adversely affects the taste of the egg white peptide obtained and the effect of suppressing the increase in blood lactic acid level.

  The reaction solution after completion of the predetermined enzyme reaction is subjected to enzyme deactivation treatment, and then solid-liquid separated by a known method such as centrifugation or filtration to recover the liquid part. The egg white peptide used in the present invention can be prepared by drying the collected liquid part as it is or after desalting, and then appropriately drying it by a known method such as hot air drying, spray drying, freeze drying and the like. Moreover, you may fractionate and refine | purify further using an ultrafiltration membrane, a reverse osmosis membrane, gel filtration, various column chromatography, a membrane filter etc. as needed.

  The egg white peptide obtained as described above can be used as it is as a composition for suppressing an increase in blood lactic acid level, but the composition for suppressing an increase in blood lactic acid level of the present invention contains at least 0.5% by mass or more of the above egg white peptide. It is preferable to contain, and it is more preferable to contain 1-80 mass%. If the content of the egg white peptide is too small, it must be taken in a large amount in order to obtain a desired effect, which makes it difficult to take and also makes it difficult to add it to food and drink.

  The blood lactic acid level elevation inhibitory composition of the present invention, as other physiologically active ingredients, further includes vitamin B1, vitamin B2, vitamin B6, vitamin E, vitamin C, α-lipoic acid, coenzyme Q10, taurine, caffeine, Lycopene, nicotinic acid, pantothenic acid, acetic acid, soy peptide, milk peptide, fructose, glucose, biotin, citric acid, malic acid, succinic acid, branched chain amino acids (valine, leucine, isoleucine), anserine, carnosine, carnitine, creatine Polyphenols such as γ-aminobutyric acid (GABA) and catechin can also be contained. In the present invention, among the above components, vitamin B1, vitamin B2, vitamin B6, nicotinic acid, pantothenic acid, biotin, branched chain amino acids (valine, leucine, isoleucine), taurine, anserine, carnosine, γ-aminobutyric acid (GABA) It is preferable to contain at least one selected from the group consisting of: These components are known to have improved metabolism of sugar and fat and have anti-fatigue effects, and when used in combination with the above egg white peptides, they can be expected to further suppress the increase in lactic acid levels, and also suppress muscle fatigue.・ We can expect relaxation and promotion of recovery. For example, amino acids and peptides such as branched chain amino acids (valine, leucine, isoleucine), taurine, anserine, carnosine, and γ-aminobutyric acid (GABA) are contained in an amount of 0.02 to 0.5 parts by mass with respect to 1 part by mass of egg white peptide. It is preferable. Further, vitamins such as vitamin B1, vitamin B2, vitamin B6, nicotinic acid, pantothenic acid and biotin are preferably contained in an amount of 0.01 to 0.2 parts by mass with respect to 1 part by mass of egg white peptide.

  In addition to the above basic components, excipients, emulsifiers, stabilizers, sweeteners, pH adjusters, thickeners, fragrances, acidulants, proteins, peptides and amino acids other than the above, lipids, polysaccharides, oligos Ingredients commonly used in foods such as sugars and minerals can also be included.

  The form of the blood lactic acid level elevation inhibitory composition of the present invention is not particularly limited, and a solution (drink agent), powder, granule, tablet, capsule or the like can be selected depending on the application.

  The effective intake amount of the composition for suppressing an increase in blood lactic acid level of the present invention is 100 mg to 10 g in terms of the above egg white peptide per day for an adult. The egg white peptide did not show acute toxicity in rats.

  Since the egg white peptide, which is an active ingredient of the blood lactate level suppressing composition of the present invention, has a low molecular weight and relatively high heat stability, the blood lactate level suppressing composition of the present invention is a beverage ( For example, soft drinks, jelly drinks, milk drinks, lactic acid bacteria drinks, cocoa drinks, coffee drinks, tea drinks, soy milk drinks, soups, etc., dairy products (eg, yogurt and ice creams), confectionery (eg, cookies, Biscuits, wafers, jelly, pudding, chocolate, gum, candy, soft candy, caramel, tablet confectionery, etc.), bread, noodles, supplements, retort foods (eg curry and rice crackers), frozen foods, dressings, etc. It can be added to feeds and the like.

  The addition amount of the composition for suppressing blood lactic acid level of the present invention in the food or drink is not particularly limited, but is preferably 0.1 to 20% by mass, more preferably 0.2 to 10% by mass in terms of the egg white peptide. In addition, it is more preferable that it is added so that the above-mentioned effective intake amount of egg white peptide can be ingested in one meal. If the added amount is too small, it is difficult to take an effective amount of egg white peptide, and if the added amount is too large, the flavor and food processability may be affected.

  The method for adding the blood lactic acid level-suppressing composition of the present invention to the food or drink is not particularly limited, and may be added together with other ingredients from the beginning, or may be added during or after processing. .

  The composition for suppressing an increase in blood lactic acid level of the present invention or a food or drink containing the composition can be suitably used for preventing and improving fatigue due to exercise.

  Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not particularly limited thereto. Further, unless otherwise specified, “%” represents “mass%”.

  Add 1 L of water to 2 kg of liquid egg white, suspend uniformly, then warm to 60 ° C, 2 g of papain (trade name “Papain 300”, manufactured by Nippon Biocon Co., Ltd.), protease derived from the genus Bacillus (trade name “Protease” S “Amano” G ”(manufactured by Amano Enzyme Co., Ltd.) 2 g was added, and an enzyme reaction (60 ° C., 3 hours) was performed. Thereafter, heat treatment (boiling water bath 5 minutes) was performed to inactivate the enzyme, followed by cooling.

  Next, the liquid temperature was adjusted to 40 ° C., 0.5 g of Rhizopus fungi-derived peptidase (trade name “peptidase R”, Amano Enzyme Co., Ltd.) was added, and an enzyme reaction (40 ° C., 2 hours) was performed. Thereafter, heat treatment (boiled water bath 5 minutes) was performed to inactivate the enzyme, followed by centrifugation (18,000 rpm) to recover the supernatant, which was lyophilized to obtain 160 g of egg white peptide.

  The egg white peptide obtained by the above method was analyzed for molecular weight by high performance liquid chromatography under the following conditions.

Column: “YMC-Pack Dio1-60 (8.0 × 500mm)” (trade name, manufactured by YMC Corporation)
Eluent: 0.1M potassium phosphate buffer (pH 7.0)
Flow rate: 0.7mL / min Detection wavelength: 215nm

  The results are shown in FIG. The numbers in the figure indicate the elution time of the molecular weight as a guide, and the hatched portion indicates the portion having a molecular weight of 100 to 10,000.

From FIG. 1, the egg white peptide obtained by the above method occupies 60% or more of the area ratio (shaded area) of the part having a molecular weight of 100 or more and 10,000 or less with respect to the total area showing the total of protein, peptide and amino acid I understand.
(Test Example 1)

  Using the egg white peptide obtained in Example 1, rats were subjected to forced swimming test under the following conditions.

i) Experimental animals
Wistar clean rat (5 weeks old, male, weight around 100g)

ii) Grouping and samples for oral administration ・ Control group (5 animals): No oral administration. Blood was collected before exercise (0 minutes).
・ Water group (15 animals): 0.9% physiological saline was orally administered (1mL / 100g BW.)
-Egg white peptide group (15 animals): Oral administration of a solution of the egg white peptide of Example 1 dissolved in 500 mg / 1 mL in saline (500 mg / 100 g BW)

iii) Forced swimming test method A plate weight equivalent to 5% of body weight (made of lead) is attached to the abdomen of the rat, and it is kept in a pool (diameter: 1.2m, water depth: 30cm, water temperature: 18 ° C) for 15 minutes (under the above conditions) The rats were allowed to swim for a period of time close to the limit at which the rats could continue swimming.

  Specifically, for the water group and egg white peptide group, each sample was orally administered in turn to each rat, and then immediately put on a weight and loaded with 15 minutes of swimming. All rats were withdrawn with the first swimming.

  After swimming, wipe the body water with a cloth and return to the original cage one by one. After 15 minutes, 30 minutes and 120 minutes recovery period, kill 5 animals each time by decapitation. Then blood was collected. The control group was sacrificed and blood was collected after all the swimming group (water group and egg white peptide group) was completed.

  The collected blood was centrifuged (4 ° C., 3000 rpm, 20 minutes) to collect serum, and the lactic acid level in the serum was measured using a trade name “F kit L lactic acid” (Boehringer Mannheim). The results are shown in FIGS.

2 and 3, it can be seen that the increase in blood lactic acid level after 15 minutes is suppressed in the egg white peptide group.
(Test Example 2)

  An egg white peptide was prepared in the same manner as in Example 1, and an exercise fatigue measurement test using human volunteers was performed by the following method.

(1) Test sample (intake per time)
Sample 1: Egg white peptide 500 mg dissolved in 100 mL of commercially available mineral water Sample 2: Dry egg white 500 mg dissolved in 100 mL of commercially available mineral water

(2) Exercise fatigue measurement test The mountaineering test by subjects (6 people: 4 men, 2 women) was carried out twice on Mt. Atago (Ukyo-ku, Kyoto, altitude 924m, mountain trail: total length 4.2km). The second climbing test was conducted one week after the first climbing test to eliminate the effects of the first climbing test.

  Specifically, the test subjects were divided into 2 groups (3 people per group), and before the start of mountaineering and before the start of descent (60 minutes after arrival at the summit), the test group was sample 1 and the comparison group was Had each sample 2 taken. In the second climbing test, the test group and the comparison group in the first climbing test were exchanged.

  And before the start of climbing, at the 5th station, immediately after the arrival at the summit and immediately after the descent, the blood lactate level was measured on a commercially available simple blood lactate meter (trade name “Lactate Pro LT-1710”, ARKRAY (Manufactured by company). In addition, the muscle hardness of both lower thighs was measured five times before the start of climbing, immediately after descending, and after descending (1st day, 2nd day, 3rd day). ”(Manufactured by Kobunshi Keiki Co., Ltd.). The results are shown in FIGS.

  From FIG. 4, blood lactate levels increased in both groups after the start of mountain climbing, but in the test group, the blood lactate level increased slowly and its peak value was significantly low, and the accumulation of lactate was suppressed. I understand that.

  Moreover, from FIG. 5, compared with the comparative group, in the test group, the increase in muscle hardness of both lower leg portions after the descent was suppressed, suggesting that muscle fatigue was improved.

  Mixing each raw material with a mixture of 15.0% mixed isomerized sugar, 10% fruit juice, 3.0% egg white peptide (obtained in Example 1), 0.1% fragrance, 0.1% calcium, 71.8% water, and plate sterilizer Was used for sterilization (90 ° C., 15 seconds) to produce a soft drink.

  Each ingredient is blended to contain 60% egg white peptide (obtained in Example 1), 30% corn starch and 10% lactose, and filled into gelatin capsules (200mg per capsule) to produce capsules did.

  Each raw material was blended to contain 60% egg white peptide (obtained in Example 1), 18% reduced maltose, 18% crystalline cellulose, and 4% sucrose ester, and then tableted (300 mg per tablet). Tablets were manufactured.

  Egg white peptide (prepared in the same manner as in Example 1) 53%, GABA-containing lactic acid bacteria fermented extract (trade name “Pharma GABA 20-S”, manufactured by Pharma Foods, Inc., containing 22% γ-aminobutyric acid) 20% , After blending each raw material to contain 5% calcium pantothenate (Daiichi Fine Chemical Co., Ltd.), 10% reduced maltose, 10% crystalline cellulose, 2% sucrose ester, tablet (300mg per tablet) Tablets were manufactured.

  The composition for suppressing an increase in blood lactic acid level of the present invention is safe and inexpensive because it contains an egg white peptide as an active ingredient, and is intended to prevent muscle fatigue due to exercise, as well as to prevent a decrease in exercise performance. It can be used for health foods and beverages.

It is the figure which showed the result of the molecular weight analysis in the gel filtration chromatography of the egg white peptide obtained in Example 1. It is the figure which showed transition of the blood lactic acid level in the rat forced swimming test of Example 2. It is the figure which compared the blood lactate value of 15 minutes after each group in the rat forced swimming test of Example 2. FIG. It is a figure which shows the result of having measured the change of the blood lactic acid level in a mountain climbing test. It is a figure which shows the result of having measured the change of the muscle hardness of both calves in a mountain climbing test.

Claims (6)

  An egg white peptide obtained by hydrolyzing egg white is contained as an active ingredient.   2. The egg white peptide has a molecular weight distribution by gel filtration chromatography that accounts for 60% or more of the area of the molecular weight of 100 or more and 10,000 or less relative to the total area ratio of protein, peptide and amino acid. A composition for suppressing an increase in blood lactate level.   The egg white peptide comprises at least one protein selected from the group consisting of papain, ficin, bromelain, trypsin, chymotrypsin, protease derived from Aspergillus spp., Protease derived from Bacillus spp., And peptidase derived from Rhizopus spp. The composition for suppressing an increase in blood lactic acid level according to claim 1 or 2, wherein the composition is obtained by hydrolysis using a hydrolase.   Furthermore, it contains at least one selected from the group consisting of vitamin B1, vitamin B2, vitamin B6, taurine, nicotinic acid, pantothenic acid, biotin, branched chain amino acids, anserine, carnosine, and γ-aminobutyric acid. The blood lactic acid level rise inhibitory composition as described in any one of -3.   The composition for suppressing an increase in blood lactic acid level according to any one of claims 1 to 4, which is used for preventing and improving fatigue due to exercise. Food-drinks containing the blood lactic acid level raise suppression composition as described in any one of Claims 1-5.

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