JP2008037789A - Prophylactic agent for infection - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a prophylactic agent for influenza virus infection or a food and drink for prophylaxis of the influenza virus infection. <P>SOLUTION: The prophylactic agent for the influenza virus infection and food and drink for the prophylaxis of the influenza virus infection comprise a film component of a fat globule as an active ingredient. The film component of the fat globule has effects on inhibition of the influenza virus infection and is effective for the prophylaxis of the influenza virus infection. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a preventive agent for influenza virus infection comprising a fat globule membrane component as an active ingredient.

Influenza viruses infect humans from the air and cause epidemics every year. In recent years, although the threat has been diminished due to improvements in hygiene and advances in medicine, there are cases where deaths still occur. There are three types of influenza viruses, type A, type B, and type C. Of these, type A viruses are prone to mutation and are likely to cause a global epidemic. Prevention of influenza virus infection is performed mainly by vaccination. However, because influenza viruses are prone to mutations such as antigen shift and antigen drift, the prevalent virus and the antigen of the vaccine often do not match, and the preventive effect of the vaccine is not satisfactory. It is. For this reason, vaccinations for children are not now mandatory. Influenza drugs include amantadine and oseltamivir, but problems such as side effects and the emergence of resistant bacteria need to be taken into account. Under these circumstances, an agent or food and drink that can be safely taken on a daily basis and is effective in preventing infection with influenza virus is desired.

  This invention makes it a subject to provide the influenza virus infection preventive agent which can be ingested safely on a daily basis.

  The inventors of the present invention focused on milk components having various physiological activities and conducted intensive research on the infection prevention effect of influenza virus. As a result, they found the effect of preventing infection of influenza virus in fat globule membrane components and completed the invention. It was.

The fat globule membrane component is a film that coats milk fat globules secreted from the mammary gland and has not only the function of dispersing fat in milk but also has many physiological functions as food for newborn animals. is doing. The milk fat globule membrane of milk is composed of about 45% protein and about 55% lipid. The protein includes a high-molecular glycoprotein called milk mucin, and about 70% of lipid. It contains triacylglycerol, about 27% phospholipid, about 3% cholesterol and the like. And about this milk fat globule membrane | film | coat, functions, such as protection of milk fat globules, stabilization of a milk fat emulsion, promotion of digestion of a lipid, infection defense with respect to specific bacteria, are known.
On the other hand, it is known that mucins containing a high amount of sialic acid isolated from animal mucosal tissues have anti-influenza virus activity (Non-Patent Document 1). The composition of the components to be produced is completely different.

  The present invention relates to a preventive agent for influenza virus infection comprising a fat globule membrane component as an active ingredient, and also relates to a food or drink product that contains a fat globule membrane component and imparts an influenza virus infection preventive action.

  As the fat globule membrane component that can be used in the present invention, the butter milk obtained when the cream obtained by centrifuging milk of mammals such as cows is treated with churn or the like to produce butter granules is used as it is. May be used. Also, for example, the same amount of water is added to the cream described above, mixed, and centrifuged to prepare the cream with the original fat percentage. The butter milk may be used as a fat globule film component. Furthermore, the butter serum obtained as a residue when heating the above-mentioned butter granules and producing butter oil by centrifugation may be used as a fat globule membrane component.

Thus, since these buttermilk and buttersarum contain a sufficient amount of fat globule membrane components, these buttermilk and buttersarum may be used as they are as fat globule membrane components, These buttermilk and buttersarum are further purified by methods such as dialysis, ammonium sulfate fractionation, gel filtration, isoelectric precipitation, ion exchange chromatography, solvent fractionation, ultrafiltration (UF), and microfiltration (MF). The purity of the fat globule membrane component may be increased for use. For example, in order to obtain a composition with an increased content of the fat globule membrane component, a separation / filtration technique using a UF membrane or MF membrane can be used. The lipid fraction cannot permeate the UF membrane or MF membrane, and can remove proteins, lactose, and minerals. The fractional molecular weight of the UF membrane and the pore size of the MF membrane are not so strict, and those skilled in the art can set appropriate values based on experiments. For example, in the case of MF, the pore size is 1.2 μm or less, preferably 0.2 μm or less, and in the case of UF, the fractional molecular weight is 10,000 or more, preferably 50,000 to 100,000. The filtered concentrated solution may be spray-dried to give a composition having a high fat globule membrane component content, or after homogenization (100 kg / cm ² or more) of the concentrated solution treated with UF membrane or MF membrane, MF or UF treatment Then, the composition may be spray-dried to further increase the content of the fat globule film component. The crude fraction of the fat globule membrane component can be obtained as follows. A composition having an increased fat globule membrane component content is mixed with a polar solvent such as ethanol or methanol, or a combination of a nonpolar solvent and a polar solvent, such as ether-ethanol (1: 3 v / v), chloroform-methanol (2 : 1 v / v), chloroform-methanol-water (1: 2: 0.8 v / v) and the like to extract crude fat. This crude fat can be fractionated with acetone to obtain an acetone-insoluble fraction rich in fat globule membrane components. Butter serum, which is a residue of butter oil prepared from cream, is rich in fat globule film components and is one of the preferred raw materials. A crude fat extracted from this butter serum with ethanol and the crude fat fractionated with acetone may be used. Or the extraction fraction (patent document 1) of the mixed solvent of hexane-ethanol-water can also be used. A commercially available milk-derived fat globule membrane component may also be used.
Biochem. J., 277, 713-718, 1991 JP-A-7-173182

  An object of this invention is to provide the influenza virus infection preventive agent and the food-drinks for influenza virus infection prevention by using the fat globule membrane | film | coat component which has the infection prevention effect of influenza virus as an active ingredient. Influenza virus infection can be prevented by the present invention, and since a fat globule membrane component is used, it can be supplied in large quantities at a relatively low cost, and is extremely safe.

  The influenza virus infection preventive agent of the present invention comprises a fat globule membrane component as an active ingredient. Examples of the dosage form of the influenza virus infection preventive agent include tablets, capsules, granules, powders, powders, and liquids. These may be administered orally or nasally. Moreover, these dosage forms can be manufactured by a conventionally known ordinary method. For example, it is molded by mixing with carriers, excipients and the like that are acceptable for the preparation of the preparation.

  In addition, as foods and beverages imparted with the influenza virus infection preventive action of the present invention, fat globule membrane components include milk, milk beverages, coffee beverages, juices, jelly, biscuits, breads, noodles, sausages and other foods and beverages, and various milk powders. In addition, the thing mix | blended with the nutritional composition intended for an infant, an infant, a low birth weight infant, etc. can be illustrated. These can be taken on a daily basis and can prevent influenza virus infection.

  In the present invention, in order to exert the effect of preventing influenza virus infection, in the case of an adult, the blending amount and the like may be adjusted so that about 0.1 mg to 5000 mg of a fat globule membrane component can be ingested per day. Since the fat globule membrane component, which is an active ingredient of the present invention, is a milk component, it can be said that there is no problem with its safety even when a large amount is consumed.

  EXAMPLES Examples and test examples are shown below, and the present invention will be described in more detail. However, these are merely illustrative, and the present invention is not limited by these.

  The cream adjusted to a fat percentage of 40% was treated with churn and separated into butter grains and buttermilk. The resulting buttermilk was freeze-dried to obtain a fat globule membrane component.

  After adding the same amount of water to the cream adjusted to a fat percentage of 40% and mixing it, the operation of preparing a cream with a fat percentage of 40% using a separator is repeated three times to remove non-fat milk components from the cream. The cream was treated with churn and separated into butter grains and buttermilk. The obtained buttermilk was freeze-dried to obtain a concentrated fat globule membrane component.

  After adding the same amount of water to the cream adjusted to a fat percentage of 40% and mixing, and repeating the operation of preparing a cream with a fat percentage of 40% by a separator three times to remove non-fat milk components from the cream, The cream was treated with churn and separated into butter grains and buttermilk. Next, this buttermilk was treated overnight with 50% saturation of ammonium sulfate, and the supernatant was collected by centrifugation. The obtained supernatant was dialyzed with water and then freeze-dried to obtain a highly concentrated fat globule membrane fraction.

[Test Example 1]
(Confirmation of influenza virus infection prevention effect by oral administration of fat globule membrane components)
Influenza virus PR8 (H1N1) was infected to mice (Balb / c, male, 6 weeks old) at a viral load of 1 × 10 ³ pfu. Before the infection treatment, the fat globule membrane component obtained in Example 2 was orally administered, and the infection prevention effect was determined by the virus titer in the nasal lavage fluid 3 days after the virus infection. For oral administration, the fat globule membrane component was used after dissolving the powder in distilled water. The plaque method using MDCK cells was used for the determination.

  The results are shown in Table 1. In the fat globule membrane component administration group, the intranasal virus titer decreased significantly. This shows the effect of preventing infection of influenza globule membrane components against influenza virus.

  5 g of the highly concentrated fat globule membrane fraction obtained in Example 3 was dissolved in 200 ml of distilled water for injection to produce a solution for intranasal spray.

  Raw materials were mixed according to the formulation shown in Table 2, granulated, and then filled into capsules to produce capsules for preventing influenza virus infection.

  Raw materials were mixed according to the formulation shown in Table 3, filled into containers, and then heat sterilized to produce a drink for preventing influenza virus infection.

Claims (2)

  Influenza virus infection preventive agent comprising fat globule membrane component as an active ingredient. Food and drink for preventing influenza virus infection containing fat globule membrane components.