JP2010105946A - Muscle protein enhancer and drug or food containing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a muscle protein enhancer which enhances the muscle protein to maintain or recover good muscle by taking notice of the muscle tissue in preventing decubitus and improving its condition since bedridden patients are increasing with an increase of the elderly in recent years and, in conjunction therewith, the decubitus becomes an issue of public concern. <P>SOLUTION: The muscle protein enhancer has a phospholipid containing not less than 15 mass% docosahexaenoic acid in the constituting fatty acids as an active ingredient. The muscle protein enhancer has a phospholipid derived from fish eggs as the phospholipid. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a muscle protein enhancer and a pharmaceutical or food containing the same. More specifically, the present invention relates to a muscle protein enhancer containing a phospholipid containing docosahexaenoic acid in a constituent fatty acid as an active ingredient, and a pharmaceutical or food containing the same.

  Due to the increase in the number of elderly people in recent years, bedridden patients are increasing, and acne has become a social problem. A pressure ulcer is one of the wounds that cause a blood flow disorder by continually compressing the skin, and shows various severities ranging from redness of the skin to ulcers extending from the subcutaneous tissue to muscles and bones. The prevalence of pressure ulcers in hospitalized / residents was 4.2% and those living at home were 7.0%, and more than 70% of hospitalized / resident cases were reported to be over 70 years of age. . The most common site for pressure ulcers is the sacrum, which is in the order of the foot, ankle joint, and greater trochanter (Non-Patent Document 1). At the clinical site, the posture is changed every two hours, and treatment is performed so that the pressure is not concentrated in one place.

  Factors causing pressure ulcers include malnutrition, anemia, body pressure, friction, and contamination. Among these, undernutrition and body pressure are particularly important factors. In compression by body pressure, blood flow disorders such as ischemia occur in muscle tissue near the bone protrusion, and tissue damage occurs due to free radicals and necrosis generated by ischemia reperfusion, resulting in an ulcer. In addition, it can be easily imagined that when a tissue disorder occurs, an inflammatory state is easily imagined. Recently, it is said that changes due to pressure ulcers start with inflammation due to accumulation of neutrophils in muscles (Non-patent Document 2). . For example, Goldstein and Sanders reported inflammatory findings morphologically in porcine stage 1 pressure ulcers in 1998 (Non-patent Document 3). In addition, it has been reported that production of cytokines such as IL-1α, TNF-α, and IL-8 in the culture broth increased when pressure was applied to skin cells and cultured for 24 hours (Non-patent Document 4). Therefore, inflammation due to blood flow disorder is an important factor for pressure ulcers.

  On the other hand, undernutrition is also an important cause of pressure ulcers, but it is greatly influenced by the lack of protein as a nutrient source. Insufficient protein not only reduces the ability of the body to synthesize proteins, reduces the healing ability of pressure ulcers, but also reduces the tissue durability of skeletal muscles and reduces the resistance to blood flow disorders. Even if a high protein diet is given and nutritional status is improved, unless muscular quality such as tissue durability of skeletal muscles can be improved, pressure ulcer prevention and healing cannot be promoted.

The following are known as nutritional compositions that have been found effective for pressure ulcers. For example, a nutrient containing an amino acid having a specific composition (Patent Document 1), a biological collagen synthesis promoter containing a specific plant powder or extract (Patent Document 2), a liquid food containing zinc and copper in a specific formulation (Patent Document) 3) Nutritional compositions containing SOD-like active substances such as chromium, zinc, copper, selenium and polyphenols (Patent Document 4), nutrients containing chitin or chitosan degradation products (Patent Document 5), specific vitamins and minerals Nutritional compositions (patent document 6) composed of a protein and a protein, and nutritional compositions composed of specific minerals and vitamins (patent document 7) are known.
Here, Patent Documents 1, 3, 4, 6, and 7 are intended to replenish nutritional components in an appropriate balance, and are not inventions that mention special bioactive materials. Patent Document 1 is a muscle protein. It is intended to replenish tissue constituents themselves, and it can be said that it is a nutritional composition that is difficult to use for elderly people with impaired renal function due to an increase in blood urea (BUN) value. Patent Documents 3, 4, 6, and 7 cannot be expected to improve muscle tissue durability due to muscle protein enhancement. Patent Documents 2 and 5 are methods using plant powder and animal dietary fiber, and are intended to replenish body tissue components themselves, and are intended to improve muscle tissue durability by enhancing muscle protein. is not.

Clinical nutrition Vol. 99 No. 1 2001.7 22-27 Toshihiro Toyonaga Salcido R, Popescu A, Ahn C: Animal models in pressure ulcer research. J Spinal Cord Med, 30, 107-116, 2007 Goldstein B, Sanders J: Skin response to repeative mechanical stress: a new experimental model in pig. Aech Phys Med Rehab, 79, 265-272, 1998 Bronneberg D, Spikstra SW, Coenellisen L H, Omens C W, Gibbs S, Baiaiens FP, Bowen C V: Exp Dermatol, 16, 567-573, 2007 JP-A-11-130669 JP 2003-277286 A JP 2004-41006 A JP-A-2005-213234 JP 2006-50935 A JP 2006-131611 A WO2006 / 033349

  In the present invention, in the prevention of pressure ulcers and the improvement of medical conditions, attention was paid to muscle tissue, and muscle protein was strengthened to improve tissue durability, and studies were made to maintain or restore good-quality muscle. In the present invention, the phospholipid containing docosahexaenoic acid in the constituent fatty acid has been found to have a muscle protein enhancing effect.

  The present invention is the following first to fourth inventions. The first invention of the present invention is a muscle protein enhancer comprising as an active ingredient a phospholipid containing 15 mass% or more of docosahexaenoic acid in a constituent fatty acid.

  The second invention of the present invention is a muscle protein enhancer wherein the phospholipid of the first invention is derived from fish eggs.

  A third invention of the present invention is a pharmaceutical comprising the muscle protein enhancer of the first invention or the second invention.

  A fourth invention of the present invention is a food containing the muscle protein enhancer of the first invention or the second invention.

  According to the first or second invention of the present invention, a muscle protein enhancer can be provided. In particular, patients with pressure ulcers, such as when protein-induced nutritional status is reduced and muscle protein is lost, even when inflammation occurs, muscle protein in the muscle is increased to maintain or restore good-quality muscle. , Can improve muscle tissue durability. The improvement of muscle tissue durability can be expected to prevent pressure ulcers and improve medical conditions. According to the third invention or the fourth invention of the present invention, a pharmaceutical or food having an effect of enhancing muscle protein can be provided.

  In the present invention, the muscle protein enhancer is an agent that increases the amount of muscle protein in the muscle, particularly when the nutritional state mainly of protein is reduced and muscle protein is lost, such as patients with pressure ulcer, It is effective to increase this.

  In the present invention, a phospholipid containing 15% by mass or more of docosahexaenoic acid in the constituent fatty acid is used. The phospholipid containing 15 mass% or more of docosahexaenoic acid content in the phospholipid can be easily extracted from naturally occurring fish eggs as described later. The higher the content of docosahexaenoic acid in the phospholipid, the more preferable, 20% by mass or more is more preferable, and further 25% by mass or more is preferable. The structural formula of a general phospholipid is shown in the following formula (1).

R ¹ and R ² in the formula represent groups selected from fatty acid residues having 6 to 24 carbon atoms, and R ¹ and R ² may be the same or different. R ³ has a structure in which phosphoric acids having various polar groups are dehydrated. Polar groups are mainly choline, ethanolamine, serine, inositol, glycerol or simply hydrogen, and are classified as phosphatidylcholine, phosphatidylethanolamine, phosphatidylserine, phosphatidylinositol, phosphatidylglycerol, phosphatidic acid depending on the type. .

The phospholipid containing 15% by mass or more of docosahexaenoic acid in the constituent fatty acid used in the present invention means that the docosahexaenoic acid residue is 15 in the total amount of fatty acid residues having 6 to 24 carbon atoms represented by R ¹ and R ^2. It is a phospholipid that is at least% by mass. In the present invention, it is preferable that R ¹ and R ² are all docosahexaenoic acid residues, but R ² is a docosahexaenoic acid residue, and R ¹ is a palmitic acid residue, an oleic acid residue or a stearin residue. Phospholipids can also be preferably used.

  In the phospholipid used in the present invention, the type and ratio of the polar group is preferably 50% by mass or more, more preferably 70% by mass or more of phosphatidylcholine.

  The phospholipid used in the present invention may be a synthetic compound or a natural product. In the case of a synthetic compound, a phospholipid synthesized using glycerophosphatidylcholine and docosahexaenoic acid which is a free fatty acid or ethyl ester can be mentioned. In addition, as extracted from natural products, cephalopod skin (Japanese Patent Laid-Open No. 6-321970), fish egg (Japanese Patent Publication No. 7-595869), chicken egg yolk, krill, salmon meat grown on aquatic feed Shellfish such as scallops (JP-A-11-123052), blue fish (JP-A 64-50890), docosahexaenoic acid-producing microalgae (JP-A-7-95875), docosahexaenoic acid-producing microorganism (JP-A-1 -199588), internal organs such as fish gonad oil (Japanese Patent Laid-Open No. 2006-96674), and the like. Among them, fish eggs such as salmon, salmon, salmon, salmon, salmon, salmon, salmon, flat eyes, salmon, salmon, salmon, etc., which can be obtained on an industrial scale, are preferred, particularly mussels that are salted eggs of salmon and salmon Extracts such as salmon roe are most preferable from the viewpoint of easy availability and the fatty acid composition and polar group constituting the phospholipid.

  For example, fish egg oil extracted from salmon roe using ethanol as a solvent contains 20 to 50% by mass of phospholipid and 20 to 35% by mass of docosahexaenoic acid in the constituent fatty acids of the phospholipid. Suitable for use as an agent. The phospholipid fraction contains 60 to 95% by mass of phosphatidylcholine and 5 to 25% by mass of phosphatidylethanolamine.

  The following are known physiological effects of such phospholipids. For example, an adiponectin elevating agent (Japanese Patent Laid-Open No. 2006-306866), a visceral fat accumulation-suppressing food (Japanese Patent Laid-Open No. 2006-304792), an agent for improving intellectual ability to adapt to environmental changes (Japanese Patent Laid-Open No. 2005-104893), Cytokine inhibitors (JP 2000-159667 A), oral antiallergic compositions (JP 2000-86521 A), learning ability improvers (JP 06-256179 A), antistress agents (JP 2006-96674), blood lipid improving agent (Japanese Patent Laid-Open No. 2005-187476), visual acuity improving agent (Japanese Patent Laid-Open No. 2004-115429), sympathetic excitation inhibitor (Japanese Patent Laid-Open No. 2004-67537). A stroke preventive agent and a composition comprising the same (Japanese Patent Laid-Open No. 2000-239168), a blood lipid improving agent, and Product additive (Japanese Patent Laid-Open No. 10-17475), acetylcholine release accelerator (Japanese Patent Laid-Open No. 7-309773), functional food having a brain function improving effect (Japanese Patent Laid-Open No. 7-143862), brain function improving composition Product, learning ability enhancer, memory enhancer, dementia preventive agent, dementia therapeutic agent, functional food having an effect of improving brain function (JP-A-7-17855), liver function improver (JP-A-5-339154) Publication) is known. However, there is no disclosure regarding those that are effective for pressure ulcers and muscle proteins of skeletal muscles.

Docosahexaenoic acid is represented by the chemical formula C ₂₂ H ₃₂ O ₂ , has a molecular weight of 328.50, and has a carbon number of 22 and n-3 series having a cis double bond at positions 4, 7, 10, 13, 16, and 19. It is a linear unsaturated fatty acid. Docosahexaenoic acid is abundant in fish such as sardines and horse mackerel, but is localized in the brain and retina in vivo. Docosahexaenoic acid is derived from α-linolenic acid (18: 3, n-3) through the enzyme system of chain length extension, desaturation and chain length shortening, using so-called n-3 series unsaturated fatty acid as a precursor. And can be synthesized industrially.

  In the present invention, the proper intake amount of the phospholipid of the present invention in humans is that the intake amount of this example and that “about 1/50 of the effective amount of 1 kg body weight in rats is the proper intake amount in humans”. It can be calculated from general rules. The daily intake of the phospholipid of the present invention derived from this general rule is 0.1 to 25 g, preferably 0.5 to 10 mass g, more preferably 1 to 5 g.

  The muscle protein enhancer that is the phospholipid of the present invention is more effective when taken with a high protein diet. If you continue to ingest a low protein diet and become undernutrition, the nutritional status can be improved by switching to a high protein diet alone. It is further increased by adding the phospholipids of the invention. Here, in the case of humans, the high protein diet is generally 4 g or more, preferably 5 g or more when converted to 100 kcal, and when animal experiments such as rats are performed, the protein is converted to 100 g of feed solid content. It is 15 g or more.

  The muscle protein enhancer of the present invention contains a phospholipid containing 15% or more of docosahexaenoic acid in the constituent fatty acid as an active ingredient, but may contain other ingredients. Other ingredients include fatty acids other than docosahexaenoic acid, such as caproic acid, caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, palmitooleic acid, stearic acid, oleic acid, linoleic acid, α-linolenic acid, Examples thereof include triglycerides including γ-linolenic acid and eicosapentaenoic acid, phospholipids, and fat-soluble vitamins. In addition, since docosahexaenoic acid is susceptible to oxidation in vivo after ingestion, fat-soluble antioxidants, tocopherol, α-lipoic acid, CoQ10, carotenoids, lutein, astaxanthin, plasmalogen, sesamin, and other water-soluble antioxidants Agents, ascorbic acid, anthocyanidins, catechins, glutathione, gallic acid and the like. These components can be used alone or in combination as appropriate depending on the form of the nutritional composition of the present invention.

  The muscle protein enhancer of the present invention can be used for pharmaceuticals. The muscle protein enhancer which is a phospholipid of the present invention can be formulated according to a conventional method including the same, and the preparation may be solid or liquid, for example, tablet, pill, granule, sugar coating , Capsules, emulsions, solutions, gels, syrups, slurries, suspensions, and may contain a pharmaceutically acceptable carrier. Such carriers may be additives, water, pharmaceutically acceptable organic solvents, collagen, polyvinyl alcohol, polyvinyl pyrrolidone, carboxyvinyl polymer, sodium carboxymethylcellulose, sodium polyacrylate, sodium alginate, water soluble Dextran, sodium carboxymethyl starch, pectin, methylcellulose, ethylcellulose, xanthan gum, gum arabic, casein, agar, polyethylene glycol, diglycerin, glycerin, propylene glycol, petrolatum, paraffin, stearyl alcohol, stearic acid, human serum albumin, mannitol, sorbitol , Lactose, surfactants acceptable as pharmaceutical additives, and the like. In the formulation, an excipient can be added. As the excipient, fillers, binders, coagulants, slipping agents, disintegrating agents, pigments, sweeteners, fragrances, coating agents and the like can be used alone or in combination depending on the purpose. Furthermore, the phospholipid of the present invention can be emulsified with an emulsifier, and can also be emulsified using the emulsifying action of the phospholipid itself.

  The administration route of the pharmaceutical agent containing the muscle protein enhancer of the present invention can be enterally administered including oral. In the case of oral administration, administration by capsules having an appropriate dosage form as described above is possible. The dosage of the nutritional composition of the present invention varies depending on age, sex, symptoms, route of administration, frequency of administration, and dosage form. The administration method is appropriately selected from the above methods depending on the age and symptoms of the patient.

  The muscle protein enhancer which is a phospholipid of the present invention may be processed as a food containing this. The form of food is not particularly limited, and in addition to general processed foods, health foods, functional foods, concentrated liquid foods, nutritional supplements, foods and drinks including beverages and foods, or additives thereof can do. Specifically, it can be added to supplements and soft drinks, but is not particularly limited. In addition, as an aspect of the food of the present invention, the phospholipid of the present invention is directly mixed with food, or a liquid, gel, powder or solid food such as beverage, tea, soup, jelly, yogurt, Ice cream, sherbet, frozen yogurt, pudding, dressing, mayonnaise, sprinkle, miso, soy sauce, grilled meat seasonings, noodles, ham and sausage and other processed meat and fish products, jam, milk, cream, butter, cheese, etc. And processed as a raw material for dairy products, solid or liquid dairy products, margarine, bread and confectionery. The food of the present invention covers a wide variety of forms and is not limited to the above examples. Moreover, since the phospholipid of the present invention alone is vulnerable to oxidation, a capsule form or the like is also preferable.

  The food containing the muscle protein enhancer that is the phospholipid of the present invention may contain other additives depending on the form of the food. Examples of such additives include excipients, extenders, binders, moisture-proofing agents, preservatives, strengthening agents, thickeners, emulsifiers, sweeteners, acidulants, food additives, seasonings and the like. . Examples of food additives include vitamins, minerals, chitin, chitosan, lecithin, royal jelly and the like. Seasonings include sweeteners such as granulated sugar, honey, and sorbit, acidulants such as alcohol, citric acid, malic acid, and aragonic acid, flavorings, and pigments. Can be used to adjust. Moreover, you may use together the well-known raw material relevant to the objective of this invention.

  The food of the present invention can be produced by a method usually performed by those skilled in the art. For example, to obtain a powdered food, an excipient such as dextrin, cyclodextrin, starch, maltose or the like is added to the phospholipid of the present invention as necessary, and a drying method such as freeze drying or spray drying is used. It can be obtained by making a powder. In addition, dextrin, lactose, starch or processed materials thereof, excipients such as cellulose powder, vitamins, minerals, fats and oils of animals, plants and seafood, proteins, sugars, pigments, flavors, other edible additives as necessary At the same time, it is processed into powders, granules, pellets, pills, tablets, etc. by methods usually performed by those skilled in the art, coated with gelatin, etc., formed into capsules such as hard capsules, soft capsules, or drinks, It can be used as a dietary supplement or health food. It can also be set as a drink by mixing what enclosed the phospholipid which is the muscle protein enhancer of this invention in the water-insoluble capsule in a drink. Such a form is preferable because air oxidation of phospholipids can be prevented.

  The food of the present invention may be combined with other physiologically active substances or health food materials. For example, green juice, healthy vinegar, healthy tea, royal jelly, aloe, blueberry, propolis, isoflavone, noni, nucleic acid, garlic, turmeric, enzyme, ginseng, millet, natto, ginkgo biloba, germinated brown rice, maca, meshimakobu, grape seed , Spirulina, Tomorrow, Fucoidan, Oyster, Horse oil, Mulberry leaves, Salacia, Hanabiratake, Tabuchi carrot, Cassis, Shijimi, Jerusalem artichoke, Collagen, Chlorella, Glucosamine, Chitosan, Carnitine, CoQ10, Ceramide, Octacosanol and the like.

  Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples.

<Experimental animals>
As experimental animals, 5-week-old SD male rats (Japan SLC Co., Ltd.) were used. Rats were individually managed in a wire mesh cage in a breeding room lit at a temperature of 22 ± 2 ° C. and a light / dark cycle of 12 hours (8:00 to 20:00). Each meal and water was taken freely. In addition, body weight and food intake were measured at regular times.

<Phospholipid>
As the phospholipid used in the experiment, lipid-containing fish egg oil extracted from salmon roe (trade name: Sanomega PC-DHA (manufactured by NOF Corporation), hereinafter referred to as PC-DHA) was used. When this composition was analyzed, the phospholipid content was 27.8%, the proportion of docosahexaenoic acid in the fatty acid composition constituting the phospholipid was 28.1%, and the types of polar groups constituting the phospholipid were: 73.7% was phosphatidylcholine.
Phospholipid analysis was performed by dropping 100 g of PC-DHA into 1 L of acetone cooled at −80 ° C., filtering the precipitated phospholipid fraction, distilling off the solvent, and re-extracting. By gas chromatography, the type of polar group was spotted on lipid on thin layer chromatography, the developing solvent was separated with chloroform-methanol-water (65: 25: 4 (v / v)) and detected with 50% sulfuric acid. And determined by quantifying with the signal ratio of the densitometer. Detailed data on the fatty acid composition is shown in Table 1, and detailed data on the polar group composition is shown in Table 2.

<Experimental food>
Table 3 shows the composition of the experimental food. The 5% casein diet was 5N and 5L, the 20% casein diet was 20L, and the 20% casein diet with 11.8 g of PC-DHA added was indicated as 20LD.

<Lying technique>
Under Nembutal anesthesia, the rat ligated the femoral artery and posterior branch of the femoral nerve in the left leg.

<Preliminary experiment>
Rats were divided into two groups and only one group was ligated. For 4 weeks from the start of the experiment, both groups were allowed to freely take a 5% casein diet. After 4 weeks, dissection was performed, and the amount of TNF-α mRNA expression in the scissor muscle was measured. The result is shown in FIG. Compared with the 5N group, the expression level was significantly increased in the 5L group, and it was confirmed that a low casein diet and ligation resulted in a sufficiently inflammatory condition.

<Experimental group>
All rats were ligated. For 3 weeks from the start of the experiment, a 5% casein diet was freely ingested to achieve a low protein state. Three weeks later, the rats are divided into two groups so that the average body weight between the groups is the same. As a recovery diet, 20L group given 20% casein diet, 20LD given 20% casein diet plus PC-DHA A group was established. The 20L group (n = 6) and the 20LD group (n = 7) were used. The protocol is shown in FIG.

<Anatomy>
After feeding a recovery meal for 1 week, the abdomen was opened under diethyl ether anesthesia, and blood was collected from the inferior vena cava using a heparin-treated injection needle and syringe. In addition, after extracting and measuring the weight of the fifty muscle, it was stored at −80 ° C. until it was used for analysis after freezing in liquid nitrogen.

<Measurement items and measurement methods for blood components>
The day when the 5% casein diet was started was designated as “pre”, and blood was collected from the tail vein using a hematocrit tube every week. Centrifugation (12,000 rpm, 10 minutes) was performed using a hematocrit centrifuge to obtain plasma. The obtained plasma was measured for plasma albumin (ALB) concentration by an improved BCG method using an automatic biochemical analyzer (CL-8000, manufactured by Shimadzu Corporation). The analysis reagent used was a cellotech kit.

<Measurement of Hifuku muscle protein content>
A 1000-fold diluted homogenate solution of hyfuku muscle was used as a sample. The amount of hyfuku muscle protein was measured by the Raleigh method.

<Statistical processing>
The results were expressed as mean values and standard deviations. For statistical analysis, Student's t-test or Scheffe's F-test was used, and p <0.05 was regarded as statistically significant.

<Energy intake>
Fig. 3 shows the energy intake when the recovery diet was given for one week. There was no significant difference in energy intake between the 20L group (group given 20% casein diet) and the 20LD group (group given 20% casein diet plus PC-DHA).

<Protein intake>
FIG. 4 shows the protein intake when the recovery diet was given for one week. There was no significant difference in protein intake between the 20L group (group given 20% casein diet) and the 20LD group (group given 20% casein diet plus PC-DHA).

<Weight gain>
FIG. 5 shows the weight gain when the recovery diet was given for one week. Compared with the 20L group (a group that gave a 20% casein diet), the 20LD group (a group that gave a 20% casein diet plus PC-DHA) tended to be larger, although there was no significant difference.

<Plasma albumin concentration>
FIG. 6 shows the plasma albumin concentration before the start of the experiment and before the recovery food administration (after 3 weeks). The plasma albumin concentration decreased significantly and the undernutrition state could be reproduced. FIG. 7 shows the plasma albumin concentration before administration of the recovery meal (after 3 weeks) and after administration (after 4 weeks). Both the 20L group (group giving 20% casein diet) and the 20LD group (group giving 20% casein diet plus PC-DHA) have high plasma albumin concentrations, and the 20LD group increases with a significant difference. It was.

<Hifuku muscle weight>
Fig. 8 shows the weight of the cypress muscle after feeding the recovery meal for one week. Both the 20L group (group given 20% casein diet) and the 20LD group (group given 20% casein diet plus PC-DHA) compared with the right leg without ligation, with a significant difference in the left leg It was small. Compared with the 20L group, the 20LD group tended to be larger although there was no significant difference.

<Amount of muscle protein per Hifuku muscle>
FIG. 9 shows the amount of muscle protein per hyfuku muscle after feeding the recovery diet for 1 week. Compared with the 20L group (group given 20% casein diet), in the 20LD group (group given 20% casein diet plus PC-DHA), there were many significant differences between the left and right cypress muscles.

  From the above, in the PC-DHA group, that is, the group to which the protein enhancer of the present invention was added, although the energy intake and the protein intake were the same, the body weight increase and the plasma albumin concentration tended to be large. In particular, it was found that the amount of muscle protein per Hifuku muscle was significantly high. High muscle protein content of skeletal muscle is not a so-called marbling state that contains a lot of fat, but is a highly durable tissue that does not destroy tissue due to pressure, friction or slippage to the skin. Means. It has been found that an increase in muscle tissue durability is effective in suppressing the onset and symptom improvement of the protein enhancing agent pressure ulcer of the present invention.

The figure which shows the mRNA expression level of TNF- (alpha) in a hifuku muscle. The figure which shows the protocol of the diet of a rat. The figure which shows the energy intake of a rat. The figure which shows the protein of a rat. The figure which shows the weight gain of a rat. The figure which shows the plasma albumin density | concentration before an experiment start (pre) and 3 weeks after (3w). The figure which shows the plasma albumin density | concentration before administration (3w) and after administration (4w). The figure which shows the Hifuku muscle mass. The figure which shows the protein amount per hifuku muscle.

Claims (4)

  A muscle protein enhancer comprising a phospholipid containing 15 mass% or more of docosahexaenoic acid in a constituent fatty acid as an active ingredient.   A muscle protein enhancer, wherein the phospholipid according to claim 1 is derived from fish eggs.   A pharmaceutical comprising the muscle protein enhancer according to claim 1 or 2.   A food comprising the muscle protein enhancer according to claim 1 or 2.

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