JP2010070463A - Nutrition-supplementing beverage - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a nutrition-supplementing beverage inhibiting Maillard reaction (browning) caused by L-arginine with L-ascorbic acid, and also reducing the astringent taste and astringent feeling of the L-arginine. <P>SOLUTION: This nutrition-supplementing beverage is provided by containing (a) 0.03 to 3 mass%≥1 kind of a compound selected from the group consisting of an RNA, a ribonucleotide and a ribonucleoside, (b) 0.5 to 9 mass% L-arginine, (c) 0.1 to 10 mass% L-ascorbic acid and (d) 0 to 6 mass% pH-adjusting agent, based on the total mass of the beverage, and having pH 3 to 4. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention is selected from the group consisting of RNA, ribonucleotide and ribonucleoside, which can suppress the Maillard reaction (browning) by L-arginine and L-ascorbic acid and can reduce the pungent taste and feeling of L-arginine. And a nutritional drink comprising L-arginine and L-ascorbic acid.

Japanese Patent Application Laid-Open Nos. 2004-089004 and 2003-335664 include a dietary supplement consisting of RNA powder, L-arginine powder and L-ascorbic acid powder, cerebrospinal neurotrophic agent, and complementary therapy. Nutritional supplements are disclosed, and it is also described that the addition of a certain amount of ascorbic acid can eliminate the pungent taste of arginine and lighten the tingling sensation.
In addition, International Publication No. 2005/084660 pamphlet describes a therapeutic agent for mitochondrial diseases including RNA, L-arginine and L-ascorbic acid.

However, the above dietary supplements, cerebrospinal neurotrophic supplements, supplementary dietary supplements and mitochondrial disease therapeutic agents are all due to the Maillard reaction (browning) caused by L-arginine and L-ascorbic acid. It was necessary to make a powdery composition.
In order to avoid the Maillard reaction, a method in which L-ascorbic acid is coated with a coating and then mixed with L-arginine is also disclosed.
JP 2004/089004 A JP 2003-335664 A International Publication No. 2005/084660 Pamphlet

  The present invention is selected from the group consisting of RNA, ribonucleotide and ribonucleoside, which can suppress the Maillard reaction (browning) by L-arginine and L-ascorbic acid and can reduce the pungent taste and feeling of L-arginine. It is an object of the present invention to provide a nutritional drink containing one or more compounds, L-arginine, and L-ascorbic acid.

  As a result of intensive studies to solve the above problems, the present inventors have found that the Maillard reaction caused by L-arginine and L-ascorbic acid can be suppressed by adjusting the pH of the prepared solution to 3 to 4. However, on the other hand, it was found that the pungent taste and feeling of L-arginine, which was suppressed by L-ascorbic acid in the powder form, could not be suppressed in the solution. However, it has been found that the bitter taste and feeling of L-arginine in this solution can be reduced by the addition of one or more compounds selected from the group consisting of RNA, ribonucleotides and ribonucleosides. And thereby, one or more compounds selected from the group consisting of RNA, ribonucleotide and ribonucleoside, L-arginine and L-arginine, which can suppress the Maillard reaction and reduce the bitter taste and feeling of L-arginine, It has been found that a nutritional drink containing ascorbic acid can be provided.

That is, the present invention
(1) a nutritional drink, based on the total mass of the drink,
a) 0.03 to 3% by mass of one or more compounds selected from the group consisting of RNA, ribonucleotide and ribonucleoside,
b) 0.5 to 9% by weight of L-arginine,
c) L to 10% by mass of L-ascorbic acid, and d) 0 to 6% by mass of pH adjusting agent.
A nutritional drink containing a pH of 3 to 4,
(2) The nutritional drink according to (1), wherein the mass ratio of the component b): the component c) is 1: 0.2-6,
(3) The drink according to (2), wherein the mass ratio is 1: 0.2 to 0.25,
(4) The one or more compounds selected from the group consisting of RNA, ribonucleotide and ribonucleoside are one or more compounds selected from the group consisting of RNA, ribonucleotide and ribonucleoside extracted from yeast (1) thru | or the nutrition drink as described in any one of (3),
(5) The nutritional drink according to (4), wherein the yeast is beer yeast,
(6) The nutritional drink according to any one of (1) to (5), further comprising a strawberry-derived white child extract,
About.

According to the present invention, 1 selected from the group consisting of RNA, ribonucleotide and ribonucleoside which can suppress the Maillard reaction by L-arginine and L-ascorbic acid and can reduce the pungent taste and feeling of L-arginine. A nutritional drink containing at least one compound, L-arginine, and L-ascorbic acid can be provided.
The nutritional drink of the present invention can be used as a dietary supplement, a cerebrospinal neurotrophic supplement, a dietary supplement for complementary therapy, and a mitochondrial disease therapeutic agent.
Furthermore, the nutritional drink of the present invention can also be used as a therapeutic agent for fibromyalgia syndrome and a therapeutic agent for pain due to vascular smooth muscle spasm.

The nutritional drink of the present invention is based on the total mass of the drink,
a) 0.03 to 3% by mass of one or more compounds selected from the group consisting of RNA, ribonucleotide and ribonucleoside,
b) 0.5 to 9% by weight of L-arginine,
c) L to 10% by mass of L-ascorbic acid, and d) 0 to 6% by mass of pH adjusting agent.
PH is 3-4.

One or more compounds selected from the group consisting of RNA, ribonucleotides and ribonucleosides as component a) are RNA, ribonucleotides or ribonucleosides; R
Means NA and ribonucleotide; RNA and ribonucleoside; ribonucleotide and ribonucleoside; and RNA, ribonucleotide and ribonucleoside.

One or more compounds selected from the group consisting of RNA, ribonucleotides and ribonucleosides (hereinafter referred to as RNA and the like) used in the present invention may be either naturally occurring or synthetic. Naturally-occurring RNA and the like are those derived from bacterial cells, preferably extracted and fractionated from yeasts such as brewer's yeast, baker's yeast, Torula yeast and milk yeast, and more preferably from brewer's yeast. Examples include extracted RNA.
RNA and the like can reduce the pungent taste and pungent sensation in the L-arginine solution.

As a method for obtaining naturally-occurring RNA or the like, for example, there are the following methods as methods for obtaining from beer yeast. That is, the residue obtained by removing the water-soluble low-molecular-weight fraction from the slurry (solid content: about 10%) yeast or dried yeast collected from the beer production process is used as a raw material. To this residue, saline is added, RNA is extracted under heating, concentrated hydrochloric acid is added to the extract to precipitate, neutralized and then re-extracted with water. RNA is precipitated by adding an organic solvent, and the supernatant is removed by centrifugation to obtain a precipitated fraction mainly composed of RNA. Then, it obtains by drying by a suitable conventional method. The approximate composition of the dried brewer's yeast RNA thus obtained is as follows.

また、マウスに対する経口毒性は、酵母から抽出したリボ核酸の場合、5250mg/kgでも
無作用なので毒性は非常に低い、即ち、非常に安全性が高いものといえる。
ＲＮＡ等の1日当たりの摂取量は通常、０．０３〜３．０ｇ、好ましくは０．３〜３ｇ
である。
上記摂取量は、栄養ドリンク剤に含有されるＲＮＡ等の量に基づいて、単回又は複数回で摂取するのが好ましい。
尚、栄養ドリンク剤に使用されるＲＮＡ等の総量は、栄養ドリンク剤の全質量に基づいて、通常０．０３〜３質量％、好ましくは０．３〜３質量％である。

In addition, oral toxicity to mice can be said to be very low, that is, very safe because ribonucleic acid extracted from yeast has no effect even at 5250 mg / kg.
Daily intake of RNA and the like is usually 0.03 to 3.0 g, preferably 0.3 to 3 g.
It is.
The intake is preferably taken once or multiple times based on the amount of RNA or the like contained in the nutritional drink.
In addition, the total amount of RNA etc. which are used for an energy drink is 0.03-3 mass% normally based on the total mass of an energy drink, Preferably it is 0.3-3 mass%.

The present invention uses L-arginine as component b).
As the L-arginine used in the present invention, either naturally derived or synthetic products can be used, and the purity thereof is preferably 97% or more.
Since L-arginine is one of the least toxic amino acids, 1 of L-arginine
Daily intake is arbitrarily determined as needed. The daily intake of L-arginine for adults weighing 70 kg is usually 0.5 to 9 g, preferably 0.5 to 6 g, but it is also possible to use outside the range of these intakes.
The intake is preferably taken once or multiple times based on the amount of L-arginine contained in the nutritional drink.
The total amount of L-arginine used in the nutritional drink is usually 0.5 to 9% by mass, preferably 0.5 to 6% by mass, based on the total mass of the nutritional drink. It is also possible to use outside these intake ranges.
Increasing the intake of L-arginine is effective in terms of therapeutic effect, but if the intake of L-arginine is too large, harmful NO _x may be produced in the body. When excessive NO _x is produced in this way, it is excreted in the urine, and therefore, by observing the amount of NO _{x in} the urine, it is easy to prevent the dose of L-arginine from becoming excessive. Can do. The observation of the amount of NO _{x in} urine can be easily performed by quantifying NO ₂ and NO ₃ or using a test tape. That is, the L- arginine administration, initially starting from 3 g / day, if the desired effect can not be obtained, while observing the amount of NO _x in urine increased dosage, the amount the NO _x is If increased, it can be done by decreasing the dose.
The mass ratio of component b): component a) is usually 1: 0.006-6, preferably 1: 0.2-6.

As the component c) used in the present invention, L-ascorbic acid (hereinafter also referred to as ascorbic acid) can be either naturally derived or synthetic, but its purity is preferably 97%. That's it.
Ascorbic acid has extremely low toxicity.
The amount of ascorbic acid used is from 1: 0.2 to 20, in particular from 1: 0.2 to 6, for example 1: 0.2, in the mass ratio to component b) (component b): component c)). In the range of 0.25, 1: 0.2 to 1/3, 1: 0.2 to 1/2, 1: 0.2 to 1, 1: 0.2 to 4, or 1: 0.2 to 6. is there.
For most people, the optimum intake of ascorbic acid is well above the generally recommended upper limit. An individual intaker may arbitrarily select an oral intake of ascorbic acid to maintain comfortable health. Thus, the mass of ascorbic acid added to the aforementioned mass ratio (component b): component c)) 1: 0.2 to 0.25 can be arbitrarily selected and ingested. The upper limit value of the mass ratio of component c) / component b) can be determined by the ratio of [(component c) upper limit value of oral intake per day) / (component b) lower limit value of daily intake)]. . Usually, ((component c) upper limit of daily intake = 10 g (for an adult with a body weight of about 70 kg)) / (lower limit of oral intake per day of component b) = 0.5 g (with a body weight of about 70 kg) For adults))]] = 20, the upper limit of the mass ratio of component c) / component b) can be 20. In addition, the daily dose of component c) (ascorbic acid) is equivalent to a mass ratio of 4 to 6 (component c) (2 to 3 g) / component b) (0.5 g), which is said to be 2 to 3 g. To do. ). Therefore, component b): component c) is 1: 0.2-20, preferably 1: 0.2-6.
The intake is preferably taken once or multiple times based on the amount of ascorbic acid contained in the nutritional drink.
The total amount of ascorbic acid used in the nutritional drink is usually 0.1 to 10% by mass, preferably 0.1 to 3% by mass, based on the total mass of the nutritional drink.

  Ascorbic acid has a tendency to decrease the uric acid level in the blood, which increases due to a large intake of RNA or the like. Thereby, in the case of a patient whose constitution tends to increase the uric acid level by administration of RNA or the like, it is possible to avoid gout symptoms that would be caused by an increase in blood uric acid level. Therefore, ascorbic acid is also effective in avoiding the development of gout.

In the nutritional drink of the present invention, the pH of the solution is adjusted to 3 to 4 using the pH adjuster of component d) as necessary in order to avoid the Maillard reaction.
Examples of the pH adjuster include organic acids, inorganic acids, or a mixture thereof.
Examples of organic acids include citric acid, malic acid, tartaric acid, acetic acid, succinic acid, lactic acid, ascorbic acid, fumaric acid, adipic acid and their sodium, potassium or calcium salts, and citrate buffer. Buffer solutions such as liquids are also included.
Examples of inorganic acids include phosphoric acid, hydrochloric acid, sulfuric acid, and sodium, potassium, or calcium salts thereof, and buffer solutions such as phosphate buffers are also included.
Moreover, what fermented milk etc. with lactic acid bacteria or yeast can also be used as a pH adjuster which has acidity.
When ascorbic acid is used for pH adjustment, the amount of ascorbic acid used is not included in the amount of pH adjuster used because it is included in the amount of component c).
Therefore, when the pH is adjusted to 3 to 4 only with ascorbic acid, the amount of the pH adjuster used is 0 g.
In addition, when using ascorbic acid for pH adjustment, it is preferable that the total amount of ascorbic acid used in the nutritional drink of the present invention is within the range of the amount of component c) described above.
The total amount of the pH adjuster used in the nutritional drink is an amount necessary to adjust the pH to 3 to 4, and varies depending on the type and amount of each component used. However, it is usually 0 to 6% by mass, preferably 0 to 3% by mass based on the total mass of the energy drink.

The nutritional drink of the present invention can contain L-citrulline and / or L-ornithine in addition to components a) to d).
L-citrulline and L-ornithine are compounds that are converted into L-arginine in vivo.
Therefore, when L-citrulline and / or L-ornithine is used, the total amount of component b) L-arginine, L-citrulline and L-ornithine is 9% by mass based on the total mass of the energy drink. It is preferable to add in the range which becomes below, and it is more preferable to add in the range which becomes 6 mass% or less.

The nutrition drink of this invention can also add a pharmaceutically acceptable calcium salt and magnesium salt.
The addition of pharmaceutically acceptable calcium and magnesium salts tends to enhance the pharmacological activity of RNA and the like (component a)). Examples of these pharmaceutically acceptable calcium and magnesium salts are those in which the acid moiety such as calcium lactate and magnesium sulfate is almost pharmacologically inactive, and the activity of only the metal ion moiety can be expected. is there. The mass ratio of these salts to the total mass of RNA and the like depends on the mass of the calcium and magnesium parts, for example, calcium lactate is 1 to 5 times by mass, and magnesium sulfate is 1 to 5 times by mass.

The nutrient drink preparation of the present invention can be added with a white coconut extract derived from salmon containing DNA.
As a preferred embodiment of the present invention, in addition to the components a) to d), there is further included a nutritional drink containing a white coconut extract derived from koji.

Various additives generally used for drinks, for example, sweeteners, vitamin Bs, mucopolysaccharides, fragrances, pigments and the like can also be added to the nutritional drink of the present invention.
Examples of the sweetener include fructose, glucose, liquid sugar, honey, erythritol and xylitol.

Vitamin B is not particularly limited as long as it is water-soluble. For example, thiamine hydrochloride, thiamine nitrate, bisthiamine nitrate, thiamine disulfide, thiamine dicetyl nitrate ester salt, dicetiamine hydrochloride, fursultiamine hydrochloride, octothiamine, and chicotiamine Vitamins B ₁ such as bis-bibutiamine, bispentiamine, fursultiamine, prosultiamine, and benfotiamine; vitamins B ₂ such as flavin adenine dinucleotide sodium, riboflavin, sodium riboflavin phosphate, riboflavin butyrate; hydrochloric acid pyridoxine, vitamin B ₆ such as Poridokisaru phosphoric acid; B-complex vitamins such as nicotinic acid amide; hydrochloride hydroxocobalamin acetate hydroxocobalamin, cyanocobalamin, hydroxocobalamin vitamin B ₁₂ such as such The recited, vitamin B ₂ compounds, preferably vitamin B ₆ compound and vitamin B complex, vitamin B ₂ include, more preferably a combination of vitamin B ₆ compound and vitamin B-complex, riboflavin sodium phosphate, pyridoxine hydrochloride and And nicotinic acid amide.

Examples of mucopolysaccharides include hyaluronic acid, chondroitin sulfate, and collagen.
As the fragrance, any conventionally known fragrance may be used, and examples of the dye include anthocyanin dyes, azaphylon dyes, carotenoid dyes, betacyanine dyes, and polyphenol dyes.

Next, the manufacturing method of the nutritional drink of this invention is demonstrated.
The nutritional drink preparation of the present invention can use a general-purpose drink preparation method. For example, the ingredients a), b), c) and other additives are uniformly mixed and dissolved, and the pH of the ingredient d) is obtained. It can be produced by adjusting the pH to 3 to 4 by adding a regulator.
The medium for dissolving the above components is water, and distilled water, deionized water, or the like can be used.
The nutritional drink of the present invention can be filled into, for example, bottles, cans or paper packs to give a final product. At this time, the final product is usually heat-sterilized by a conventional method.

  The nutritional drink of the present invention is easy to drink because it does not cause a Maillard reaction with L-arginine and L-ascorbic acid, eliminates the pungent taste of L-arginine, and reduces the tingling sensation. It can be used as a nutritional supplement, a cerebrospinal neurotrophic supplement, a nutritional supplement for complementary therapy, a therapeutic agent for mitochondrial disease, a therapeutic agent for fibromyalgia syndrome, a therapeutic agent for pain due to vascular smooth muscle spasm, and the like.

(Example of RNA production)
Production Example 1 RNA production
(1) The slurry-like yeast recovered from the beer production process was removed through a 80-200 mesh sieve and the solid content was removed. Then, the slurry was washed with a 0.5-1% sodium carbonate aqueous solution and then washed with water to obtain a de-bitter taste yeast.
(2) Salt and water were added so that the yeast concentration would be 10% and the salt would be 10%. This boiling condition could be replaced with an autoclave 1 hour treatment.
(3) After extracting ribonucleic acid under boiling, it was cooled and subjected to solid-liquid separation with a centrifuge or the like to obtain an extract. The RNA remaining in the solid content was washed with 10% saline, and this washing solution was recovered and combined with the previous extract.
(4) Concentrated hydrochloric acid was added to this extract to adjust the pH to 2 to obtain a fraction that precipitated under acidic conditions. After separation and collection, caustic soda was added to form a precipitate again. At this time, since the precipitate was formed rapidly, the supernatant was removed, and the precipitate was collected with a centrifuge or the like. The obtained extract was dehydrated and washed with 98% ethanol and dried by an appropriate method.

Production Example 2 Production of RNA 450 L of water was added to 90 kg of dry brewer's yeast, and the mixture was stirred for a certain period of time to solubilize contaminants and wash the yeast. Next, centrifugation was performed to recover the washed yeast, and 800 L of water and 90 kg of sodium chloride were added and heated. After boiling for 2 hours, an extract was obtained with a centrifuge. For the ribonucleic acid remaining in the residue, 10% saline was added, and the washing solution was recovered. The extracts were combined and subjected to the same treatment as RNA production example 1 (4) and subsequent steps to obtain crude beer yeast RNA.

Production Example 3. Production of RNA Slurry brewer's yeast was debittered and washed by a conventional method, and dried at 120 to 140 ° C. with a drum dryer. To this dry brewer's yeast, 10 times the amount of hot water of 95 ° C. or higher was added and held for 5 minutes, followed by solid-liquid separation to obtain a solid. Sodium chloride and water were added to this solid substance to adjust the beer yeast solid substance concentration to 10% and the sodium chloride concentration to 10%, and the mixture was fed to a homogenizer so that the discharge pressure was 600 kg / cm ² or more in order to crush the cell wall. The processing liquid containing the crushed yeast was heated, boiled for 2 to 5 hours, and subjected to the same treatment as (3) and after in RNA Production Example 1 to obtain crude beer yeast RNA.

The table below shows the results of analysis of the composition of the crude RNA obtained in these production examples.

(Acute toxicity test of crude beer yeast RNA)
Oral (by forced administration) acute toxicity test of brewer's yeast crude RNA (RNA content 70%) obtained according to the method of RNA Production Example 1 to mice (ICR, male and female, 40 each). Did. Fasted 18 hours before administration, [7500 mg (5250 mg in terms of RNA) in 50 ml water suspension] / kg dose was observed for 14 days, but no abnormalities were observed. I did not admit.

Production Example 4 Production of Shirako Extract 211 g of Shirako-derived Shirako was pulverized and then filtered to separate solids such as Shirako's skin. Next, 1.5 l of 0.14 mol / l saline was added to the filtrate, ground and stirred to give an emulsion. The supernatant was removed from the emulsion by centrifugation, and 1.5 l of 0.14 mol / l saline was added thereto, followed by washing and filtration. This emulsification, centrifugation, washing, and filtration are repeated 2-3 times, and further washed with ethanol to remove ethanol-soluble organic substances and moisture, followed by drying under reduced pressure. Got. The white powder extract thus obtained was a light gray white powder, and its chemical and physical properties showed the following data. Nucleic acid: protein ratio (W: W) = 1.0: 1.0
2.0: 1.0, nucleic acid content: 25-50%, protein content: 25-50%, ash content: 5-15%, ninhydrin reaction: positive

Example 1
1 g of beer yeast crude RNA (RNA content 70%) powder obtained in accordance with the method of RNA Production Example 1, 1 g of arginine powder and 0.2 g of ascorbic acid powder are added to 100 mL of distilled water and mixed uniformly to obtain a pH. A nutritional drink was prepared by adding 0.5 g of citric acid until the value of 3 to 4 was reached.

Example 2
Add 0.5 g of brewer's yeast crude RNA, 0.5 g of arginine and 0.4 g of ascorbic acid obtained by the method of Production Example 1 to 100 mL of distilled water, mix uniformly, and add 0 citric acid until the pH is in the range of 3-4 A nutritional drink was prepared by adding 0.5 g.

Example 3
Beer yeast crude RNA 0.5g, arginine 0.5g, ascorbic acid 0.4g, calcium lactate 1.0g, and magnesium sulfate 1.0g obtained by the method of Production Example 1 were added to 100 mL of distilled water and mixed uniformly to obtain a pH. A nutritional drink was prepared by adding 0.5 g of citric acid until the value of 3 to 4 was reached.

Example 4
1 g of brewer's yeast crude RNA obtained by the method of Production Example 1; 1 g of arginine; In addition, a nutritional drink having a pH in the range of 3 to 4 was prepared by mixing uniformly.

  None of the nutritional drinks produced in Examples 1 to 4 caused browning due to the Maillard reaction, and L-arginine was light and easy to drink.

Claims (6)

A nutritional drink, based on the total mass of the drink,
a) 0.03 to 3% by mass of one or more compounds selected from the group consisting of RNA, ribonucleotide and ribonucleoside,
b) 0.5 to 9% by weight of L-arginine,
c) L to 10% by mass of L-ascorbic acid, and d) 0 to 6% by mass of pH adjusting agent.
A nutritional drink containing pH 3 to 4. The nutritional drink according to claim 1, wherein the mass ratio of the component b) to the component c) is 1: 0.2-6. The nutritional drink according to claim 2, wherein the mass ratio is 1: 0.2 to 0.25. The one or more compounds selected from the group consisting of RNA, ribonucleotide and ribonucleoside are one or more compounds selected from the group consisting of RNA, ribonucleotide and ribonucleoside extracted from yeast. 4. The nutritional drink according to any one of 3 above. The nutritional drink according to claim 4, wherein the yeast is beer yeast. Furthermore, the nutritional drink agent of any one of Claim 1 thru | or 5 containing the white child extract derived from a cocoon.