JP2011241149A - Digestible oral nutrient - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a fatless digestible nutrient capable of preventing lowering of a body temperature during operation by preoperative oral ingestion to a patient to be operated anesthetically.SOLUTION: The digestible oral nutrient is capable of preventing lowering of a body temperature during operation by preoperative ingestion to a patient to be operated anesthetically, which is a liquid digestible nutrient sterilized by heating, not blended with a lipid substantially, containing 2.8-6.0 wt.% whey peptide whose average molecular weight is 300-1,500 Da as a protein source, and 15-30 wt.% dextrin whose DE is 10-30 as a carbohydrate source, and having a calorie per 1mL of 0.8-1.2 kcal, and a viscosity of ≤30 mPa s.

Description

  The present invention relates to a digestive nutrient, and relates to a fat-free and liquid digestive nutrient that prevents a decrease in body temperature during surgery by oral ingestion before surgery for patients who perform surgery under anesthesia.

The thermoregulatory center is located in the hypothalamus, but under general anesthesia, the central nervous system suppresses the thermoregulatory function and the body temperature (central temperature) decreases rapidly. Lowering body temperature during anesthesia under anesthesia inhibits platelet function and increases bleeding, and increases infection of surgical wounds, increasing postoperative complications and adversely affecting the prognosis. Therefore, prevention of hypothermia during surgery is very important for perioperative management of patients.
In order to prevent such a decrease in body temperature during surgery under anesthesia, warming of the infusion solution, warming and warming of the body temperature with a hot water circulating mattress or warm air type heating device, and amino acid infusion are performed (Non-patent Document 1, non-patent document 2). However, warming the infusion can prevent heat loss but not increase body temperature. A warm water circulation mattress does not provide a sufficient heating effect. There is a possibility that the warm air heating device will blow indoor dust to the operative field (disinfection field). Amino acid infusions have been reported to prevent hypothermia during surgery under anesthesia, but amino acid infusion under anesthesia may cause hypoglycemia due to increased insulin secretion. When body temperature falls below the central temperature threshold, it takes a long time to recover even if conventional warming or warming measures are taken.
In general, body temperature has been reported to increase when food is consumed (Non-patent Document 3). However, because the laryngeal reflex disappears under general anesthesia, there is a risk of accidental ingestion when vomiting occurs during anesthesia stimulation, endotracheal intubation, and extubation. Fasting 12 hours before surgery. Also, assuming that amino acid infusion is taken orally, osmotic pressure is so high that diarrhea is a problem. In addition, amino acids have a unique bitter taste and cannot withstand oral intake. Thus, no nutrients with specific ingredients and contents that prevent hypothermia during surgery by oral intake before surgery have been disclosed so far.

Sellden E, Branstrom R, Brundin T .; Preperive infection of amino acids presents postperactive hyperthermia, Br J Anaesth, 76, 227-234 (1996). Kazuo Kamiya, Hitoshi Yoshida, Mari Takagi, Masami Minami, Miki Tokutake, Riho Kishi, Hideyo Horikawa, Akiko Higuchi, hypothermia prevention effect by amino acid preparation administration in laparotomy, anesthesia, 55, 1216-1221 (2006). Toshiki Mizobe, Yasufumi Nakajima, dietary-induced thermogenesis and perioperative body temperature, anesthesia, 56, 305-316 (2007).

  The object of the present invention has been made in view of the above situation, and is a fat-free and digestive state that can prevent a decrease in body temperature during surgery by oral ingestion before surgery for patients who perform surgery under anesthesia. Provides nutritional supplements.

  In view of the above situation, the object of the present invention is to obtain a whey peptide having an average molecular weight of 300 to 1500 daltons as a protein source as a result of intensive studies on various food ingredients and their blending amounts in order to achieve the object. 2.8 to 6.0% by weight, 15 to 30% by weight of DE10-30 dextrin as a sugar source, substantially no lipid, and 0.8 to 1.2 kcal of heat per mL , A heat-sterilized liquid digestive nutrient that has a viscosity of 30 mPa · s or less, and prevents patients from undergoing surgery under anesthesia from lowering body temperature during surgery by oral ingestion before surgery Based on this finding, the present invention has been completed.

That is, the present invention is shown in the following (1) to (3).
(1) 2.8 to 6.0% by weight of whey peptide having an average molecular weight of 300 to 1500 daltons as a protein source, and 15 to 30% by weight of a dextrin of DE 10-30 as a carbohydrate source, A heat-sterilized liquid digestive nutrient that does not contain lipid, has a calorie per mL of 0.8 to 1.2 kcal, and has a viscosity of 30 mPa · s or less, for patients who undergo surgery under anesthesia In addition, digestive oral nutritional agent that prevents lowering of body temperature during surgery by preoperative intake.
(2) The digestive oral nutrient according to (1) above, wherein the whey peptide is derived from cheese whey, sweet whey, delactose whey, or desalted whey.
(3) The digestive oral nutrient according to (1) or (2) above, wherein the dextrin is any one of corn dextrin, potato dextrin, sweet potato dextrin, waxy corn dextrin, waxy rice dextrin, tapioca dextrin.

  As described above, the digestive oral nutrient of the present invention is a dextrin having 2.8 to 6.0% by weight of whey peptide having an average molecular weight of 300 to 1500 daltons as a protein source and DE10 to 30 as a carbohydrate source. 15-30% by weight, substantially no lipid, heat quantity per mL of 0.8-1.2 kcal, viscosity of 30 mPa · s or less, heat-sterilized liquid digestive nutrient However, for patients who perform surgery under anesthesia, a digestive oral nutritional agent that prevents a decrease in body temperature during surgery can be provided by preoperative intake. Whey peptide with an average molecular weight of 300-1500 Dalton as a protein source is blended with 2.8-6.0 wt%, dextrin of DE10-30 as a carbohydrate source with 15-30 wt%, and substantially lipid Without heat, the amount of heat per mL is 0.8 to 1.2 kcal and the viscosity is less than 30 mPa · s. Excellent composition, nutritionally valuable, heat-sterilized, no risk of alteration such as aggregation, low viscosity, simple, inexpensive, and safe by oral ingestion It is possible to prevent the decrease.

Hereinafter, the digestive oral nutrient of the present invention will be described in detail.
The protein source used in the digestive oral nutritional product of the present invention may be a whey peptide having an average molecular weight of 300 to 1500 daltons, preferably 300 to 1200 daltons, and more preferably 300 to 1000 daltons conventionally used in foods. There is no particular limitation. In addition, whey peptides with different average molecular weights may be used in combination. In the present invention, the average molecular weight means the weight average molecular weight.
If the average molecular weight of whey peptides is less than 300 daltons, it is close to amino acids, and the proportion of di- and tripeptides that are directly absorbed without requiring digestion is reduced, resulting in poor digestibility. In addition, liquid digestive nutrients with unique bitterness that can be taken orally cannot be provided. If the average molecular weight of the peptide is greater than 1500 daltons, it requires digestion to di and tripeptides after ingestion, resulting in a residue. In addition, it aggregates after sterilization and precipitates.
In the present invention, as a method for determining the average molecular weight of whey peptides, conventional techniques and knowledge in the technical field are applied as they are or with appropriate modifications, and a typical example is gel filtration chromatography. In other words, it is a method for analyzing eluted peptides by connecting a UV-visible spectroscopic detector to a high performance liquid chromatography apparatus, applying the peptides to a gel filtration column, and flowing an eluent. When this method is used, the average molecular weight of the peptide can be obtained by calculating the detection signal of the UV-visible spectroscopic detector according to the data processor of high performance liquid chromatography.

The whey used as the raw material for the whey peptide used in the digestive oral nutritional product of the present invention can be produced by a conventional method. For example, whey peptides can be obtained by spray drying, vacuum concentration, osmosis membrane method, reverse osmosis (RO) method, ultrafiltration (UF) method, ultrafine whey obtained as a by-product in the manufacturing process of cheese and casein. Protein components can be separated by filtration, electrodialysis, ion exchange, crystallization, and other processing methods and then hydrolyzed using enzymes such as pepsin and trypsin. The whey used as a raw material can be appropriately selected from cheese whey (acid whey), sweet whey, delactose whey, and desalted whey. In addition, whey protein concentrate (WPC), whey protein isolate (WPI), α-lactalbumin, β-lactoglobulin, lactoferrin, etc. processed and manufactured from whey may be used as whey protein. it can.
The compounding amount of the whey peptide of the digestive oral nutritional product of the present invention is 2.8 to 6.0% by weight, preferably 3.0 to 5.8% by weight, more preferably 3.0 to 5.5%. Within the weight percent range. If the amount of whey peptide is less than 2.8% by weight, it is insufficient to exert the effect of preventing the decrease in body temperature as a protein source. If the whey peptide content is more than 6.0% by weight, an increase in serum urea nitrogen becomes a problem.

  The digestive oral nutrient of the present invention may contain an amino acid within a range not departing from the gist of the present invention. Amino acids include various amino acids such as essential amino acids or non-essential amino acids. Specifically, for example, isoleucine, leucine, valine, lysine, methionine, phenylalanine, threonine, tryptophan, arginine, histidine, glycine, alanine, proline, aspartic acid, serine, tyrosine, glutamic acid, cysteine, taurine, carnitine, ornithine, etc. Is mentioned. These amino acids do not necessarily need to be contained in the form of free amino acids, but are inorganic acid salts (for example, L-lysine hydrochloride), organic acid salts (for example, L-lysine acetate, L-lysine malic acid). Salt, etc.), ester forms that can be hydrolyzed in vivo (for example, L-tyrosine methyl ester, L-methionine methyl ester, L-methionine ethyl ester, etc.), N-substituted products (for example, N-acetyl-L-tryptophan) , N-acetyl-L-cysteine, N-acetyl-L-proline, etc.).

The carbohydrate source used in the digestive oral nutritional product of the present invention is particularly limited as long as it is a dextrin of DE10-30, preferably DE10-25, more preferably DE10-20, which is conventionally used in foods. is not. If the dextrin DE is less than 10, it requires digestion after ingestion and places a burden on the digestive tract. If the DE of dextrin is greater than 30, the osmotic pressure of digested oral nutrients will increase and the frequency of diarrhea may increase. A combination of one or more or several dextrins may be used.
Here, DE of dextrin is an abbreviation for Dextrose Equivalent, which means the degree of hydrolysis of dextrin and is expressed by the following formula.
DE = direct reducing sugar (glucose equivalent) / solid content × 100
The method for obtaining DE of dextrin is applied as it is with conventional techniques and knowledge in the technical field as they are or with appropriate modifications, and a typical example is the somoji method.
The blending amount of DE 10-30 dextrin in the digestive oral nutrient of the present invention is in the range of 15-30 wt%, preferably 18-28 wt%, more preferably 20-25 wt%. If the amount of DE10-30 dextrin is less than 15% by weight, it is nutritionally insufficient as a carbohydrate. If the DE10-30 dextrin content is greater than 30% by weight, the amount of heat will be excessive.
As the dextrin used in the digestive oral nutrient of the present invention, those produced by conventional methods can be used. That is, either dextrin obtained by acid degradation of starch or dextrin obtained by treating with an enzyme such as α-amylase may be used. The dextrin raw material starch may be of any origin, but starches such as corn, potato, sweet potato, waxy corn, waxy rice, waxy milo, tapioca can be used, and combinations of one or more or several of these raw materials But it ’s okay.
The digestive oral nutrient of the present invention contains a dextrin other than DE10-30 or a saccharide other than dextrin, such as monosaccharide, disaccharide, and oligosaccharide, without departing from the spirit of the present invention. Is also good. Specific examples of monosaccharides include glucose, fructose, galactose, sugar alcohol, mannitol, xylitol, inositol, and sorbitol. Disaccharides include sucrose, lactose, maltose and trehalose. Examples of oligosaccharides include polymers of the above monosaccharides of about 3 to 6 units.

The digestive oral nutrient of the present invention may be mixed with a thickener such as a thickening polysaccharide without departing from the gist of the present invention. Specifically, there is no particular limitation as long as it is a thickening polysaccharide conventionally used in foods. Gelatin may also be used. Examples of thickening polysaccharides include carrageenan, pectin, locust bean gum, xanthan gum, gellan gum, sodium alginate, agar, guar gum, psyllium seed gum, tamarind gum, mannan, and tara gum. Several combinations may be used.
Examples of the electrolyte and mineral used in the digestive oral nutrient of the present invention include sodium, potassium, calcium, magnesium, phosphorus, and examples of trace elements include iron, copper, zinc, manganese, selenium, iodine, chromium, and molybdenum. It is preferable to combine these combinations as much as possible. These may be blended as inorganic electrolyte components or organic electrolyte components. Examples of inorganic electrolyte components include alkali metal or alkaline earth metal salts such as chlorides, sulfates, carbonates, and phosphorus oxides. Organic electrolyte components include organic acids such as citric acid, lactic acid, amino acids (such as glutamic acid and aspartic acid), alginic acid, malic acid or gluconic acid and inorganic bases such as alkali metals or alkaline earth metals. Examples include salts. For trace elements, trace element-containing microbial cells derived from microorganisms having trace element accumulation obtained by culturing in a medium containing a high concentration of trace element compounds may be used.

As for the amount of electrolyte, mineral, and trace element, the following ranges are appropriate per 100 mL of nutrient.
Sodium 5-6000mg, preferably 10-3500mg
Potassium 1-3500mg, preferably 25-1800mg
Magnesium 1-740 mg, preferably 25-300 mg
Calcium 10-2300mg, preferably 250-600mg
Phosphorus 1-3500 mg, preferably 25-1500 mg
Iron 0.1-55 mg, preferably 1-10 mg
Copper 0.01-10 mg, preferably 0.1-6 mg
Zinc 0.1-30mg, preferably 1-15mg
Manganese 0.01-11 mg, preferably 0.1-4 mg
Selenium 0.1-450 μg, preferably 1-35 μg
Chromium 0.1-40 μg, preferably 1-35 μg
Iodine 0.1-3000 μg, preferably 1-150 μg
Molybdenum 0.1-320 μg, preferably 1-25 μg

As the vitamin used in the digestive oral nutritional product of the present invention, vitamin B1, vitamin B2, vitamin B6, vitamin B12, niacin, pantothenic acid, biotin, folic acid, vitamin C, vitamin A, vitamin D, vitamin E, vitamin K, etc. It is preferable to combine these combinations as much as possible. Vitamin derivatives may be used as vitamins.
The following range is appropriate for the amount of vitamins to be added per 100 mL of nutrient.
Vitamin B1 0.1-40 mg, preferably 0.3-25 mg
Vitamin B2 0.1-20mg, preferably 0.33-12mg
Vitamin B6 0.1-60mg, preferably 0.3-10mg
Vitamin B12 0.1-100 μg, preferably 0.60-60 μg
Niacin 1-300 mg, preferably 3.3-60 mg
Pantothenic acid 0.1-55 mg, preferably 1.65-30 mg
Biotin 1-1000 μg, preferably 14-500 μg
Folic acid 10-1000 μg, preferably 60-200 μg
Vitamin C 10-2000 mg, preferably 24-1000 mg
Vitamin A 0-3000 μg, preferably 135-600 μg
Vitamin D 0.1-50 μg, preferably 1.5-5.0 μg
Vitamin E 1-800 mg, preferably 2.4-150 mg
Vitamin K 0.5-1000 μg, preferably 2-700 μg

  The digestive oral nutrient of the present invention is substantially free of lipids. The fact that it is substantially free of lipids does not exclude the inclusion of small amounts of lipids such as contaminants derived from each raw material and fat-soluble vitamins. Similarly, any of the conventional nutrients can be contained within the scope of the present invention.

The amount of heat per mL of the digestive oral nutrient of the present invention is 0.8 to 1.2 kcal, preferably 0.9 to 1.1 kcal. If the amount of heat per mL is lower than 0.8 kcal, a sufficient amount of heat cannot be obtained to prevent a decrease in body temperature. If the amount of heat per mL is higher than 1.2 kcal, the amount of water decreases and dehydration is possible.
The digestive oral nutrient of the present invention is pasteurized by heating, and has a viscosity of 30 mPa · s or less, preferably 20 mPa · s or less, more preferably 15 mPa · s or less. If the viscosity is higher than 30 mPa · s, the viscosity increases and it is difficult to take orally.
The ratio of the content of the peptide used in the digestive oral nutrient of the present invention and the content of the dextrin of DE 10-30 is not particularly limited, but may be set from the non-protein calorific value / nitrogen ratio. Preferably, it is 80-200. When the non-protein calorie / nitrogen ratio is lower than 80, the nitrogen source cannot be used most efficiently during invasion. When the non-protein calorie / nitrogen ratio is higher than 200, the nitrogen source cannot be used most efficiently under normal conditions.
Here, the non-protein calorie / nitrogen ratio is expressed by the following equation.
Non-protein calorie / nitrogen ratio = total calorie of components other than protein source (kcal) / nitrogen content of protein source (g)

  The digestive oral nutrient of the present invention has been described above, but the present invention is not limited to these, and other components and additives may be added as necessary. For example, citric acid, tartaric acid, malic acid, succinic acid, lactic acid, glycerin, propylene glycol, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, gum arabic, dye, fragrance, Additives such as preservatives that are used as usual food ingredients may be added as appropriate.

The digestive oral nutrient of the present invention includes those in a state filled in a container or the like. When the container is filled, the method of filling the container aseptically after heat sterilization in advance, for example, the method of using the UHT sterilization method and the aseptic filling method together, or the method of heat sterilization with the container after filling the container For example, retort sterilization can be used. In UHT sterilization, either indirect heating or direct heating can be used. In the heat sterilization treatment method, known methods such as high pressure steam sterilization, hot water sterilization, hot water shower sterilization can be appropriately employed. Also, the operating conditions of the sterilization method, such as the sterilization time and sterilization temperature, can be the same as the normal sterilization operation conditions of this kind. For example, when retort sterilization is employed, heat treatment at 110 to 120 ° C. for about 10 to 30 minutes is suitable. When adopting the UHT sterilization method, heat treatment at 130 to 150 ° C. for about 2 to 120 seconds is preferable. Furthermore, the above heat sterilization can be performed in an inert gas atmosphere such as nitrogen if necessary.
The container for storing the digestive oral nutrient of the present invention is not particularly limited. Examples include plastic bottles, plastic bottles, cart cans, paper containers such as Tetra Pak, aluminum pouches, and metal cans.
Container materials include soft synthetic resins commonly used in food containers such as polyethylene (PE), polypropylene (PP), polybutadiene, and polyolefins such as ethylene-vinyl acetate copolymer (EVA). , Styrenic thermoplastic elastomers such as styrene-butadiene copolymer and styrene-ethylene-butylene-styrene block copolymer, ethylene-propylene copolymer, ethylene-butene copolymer, propylene-α olefin copolymer, etc. Soft resin blended with olefinic thermoplastic elastomer, softened, polyethylene terephthalate (PET), polyethylene naphthalate (PEN), ethylene / vinyl alcohol copolymer (EVOH), polyvinylidene chloride (PVDC), polyacrylonitrile, poly Nyl alcohol, polyamide, polyester, etc., and packaging materials composed of film sheets containing at least one of these, and packaging materials obtained by vapor-depositing gas barrier substances such as silicon oxide, aluminum oxide, and aluminum on these materials, and Examples include multilayer films that combine these materials.
Containers can be filled and stored according to conventional methods. For example, each solution can be filled in an inert gas atmosphere, plugged, and heat sterilized.
The digested oral nutrient of the present invention thus obtained can be used as an oral nutrient that prevents a decrease in body temperature during surgery.

Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited thereto.
Example 1
Digestive oral nutrients with the formulations shown in Table 1 and Table 2 were prepared by the method of Preparation Method 1 described later.

  In the table, * 1 whey peptide is Lacprodan DI-3065 (trade name), manufactured by Arafu's Ingredients Japan Co., Ltd., and * 2 dextrin is TK-16 (trade name), Matsutani Chemical Industry. It is made by a corporation. * 3 Vitamin mix has the composition shown in Table 2.

(Preparation method 1)
While stirring warm water at about 65 ° C, whey peptides and dextrin were added little by little. Thereafter, the temperature was raised to about 70 ° C., and sodium citrate, potassium chloride, and magnesium chloride were added. Calcium glycerophosphate, iron citrate, zinc gluconate and copper gluconate were mixed with some dextrin powder and added. Next, after cooling to about 20 ° C., peach flavor, vitamin mix, and vitamin C were added and stirred. Then, warm water was added to bring the total amount to the specified amount. After this solution was UHT sterilized (142 ° C., 4 seconds), 200 mL of Tetra Brick Aseptic 200 Slim Container (Nihon Tetra Pak Co., Ltd.) was filled with aseptic and allowed to cool to obtain a digestive oral nutrient. . The viscosity of the digested oral nutrient measured with a B-type viscometer (RB-80L, Toki Sangyo Co., Ltd.) was 10 mPa · s.

(Example 2)
Digested oral nutrients were prepared by the method shown in Table 2 and Table 3 according to Preparation Method 2 described below.

  In the table, * 1 whey peptide is Lacprodan DI-3065 (trade name), manufactured by Arraphs Ingredients Japan Co., Ltd., * 4 dextrin is Sandeck # 150 (trade name), Sanwa Starch Co., Ltd. Made by company. * 3 Vitamin mix has the composition shown in Table 2.

(Preparation method 2)
Whey peptides, dextrin and granulated sugar were added little by little while stirring warm water at about 70 ° C. Thereafter, sodium citrate, potassium chloride, and magnesium chloride were added. Calcium glycerophosphate, iron citrate, zinc gluconate and copper gluconate were mixed with some dextrin powder and added. Next, after cooling to about 20 ° C., ume essence, vitamin mix, and vitamin C were added and held with stirring. Then, warm water was added to bring the total amount to the specified amount. After this solution was UHT sterilized (142 ° C., 4 seconds), 200 mL of Tetra Brick Aseptic 200 Slim Container (Nihon Tetra Pak Co., Ltd.) was filled with aseptic and allowed to cool to obtain a digestive oral nutrient. . The viscosity of the digested oral nutrient measured with a B-type viscometer (RB-80L, Toki Sangyo Co., Ltd.) was 11 mPa · s.

(Test example)
The total knee replacement patients scheduled under general anesthesia were randomly assigned to the digestive oral nutrient intake group and the water intake group of Example 1. There were 13 cases in each group, and there was no significant difference in age, gender, and body mass index. In each group, 400 mL of digestive oral nutrient or water from Example 1 was ingested between 2 and 3 o'clock before the start of anesthesia, and hunger sensation when entering the operating room, changes in central body temperature during operation, and postoperative chills were examined. .
The patient was asked about the feeling of hunger on a 100 mm scale, with 0 being full and 100 being hungry. Intraoperative measurement of central body temperature was performed by inserting a temperature sensor and measuring the esophageal temperature at 10, 30, 60, and 120 minutes. The chills were interviewed for the presence or absence.
Table 4 shows the feeling of hunger when entering the operating room. There were significantly fewer patients who took digestive oral nutrients than those who took water (Mann-Whitony test, p <0.05).

術中の中枢体温低下について，表５に示した．術中１０分から３０分，６０分，および１２０分において，消化態経口栄養剤を摂取した患者群は，水を摂取した患者群に比べ有意に少なかった（Ｔｕｋｅｙ検定，ｐ＜０．０５）．

Table 5 shows the decrease in central body temperature during surgery. From 10 to 30 minutes, 60 minutes, and 120 minutes during the operation, the number of patients who took digestive oral nutrients was significantly less than those who took water (Tukey test, p <0.05).

  Table 6 shows the chills after surgery. At 30 minutes after surgery, the number of patients who took digestive oral nutrients was less than the group of patients who took water.

  As described above, the use of digestive oral nutritional agents reduced the feeling of hunger, raised patient satisfaction, did not cause hypoglycemia, and safely prevented a decrease in body temperature during surgery.

  The present invention contains 2.8 to 6.0% by weight of whey peptide having an average molecular weight of 300 to 1500 daltons as a protein source, and 15 to 30% by weight of a dextrin of DE 10 to 30 as a saccharide source. Is a heat-sterilized liquid digestive nutrient that does not contain lipids, has a calorie per mL of 0.8 to 1.2 kcal, and a viscosity of 30 mPa · s or less, and the protein source has an average molecular weight of 300 to 1500 Since it contains whey peptide, which is Dalton, for patients who operate under anesthesia, preoperative oral intake can prevent a decrease in body temperature during the perioperative period, especially during surgery. It can be used sufficiently.

Claims (3)

  Whey peptide with an average molecular weight of 300-1500 Dalton as a protein source is blended with 2.8-6.0 wt%, dextrin of DE10-30 as a carbohydrate source with 15-30 wt%, and substantially lipid No, it is a heat-sterilized liquid digestive nutrient that has a calorific value per mL of 0.8 to 1.2 kcal and a viscosity of 30 mPa · s or less. A digestive oral nutritional agent that prevents lowering of body temperature during surgery due to previous intake.   The digestive oral nutritional agent according to claim 1, wherein the whey peptide is derived from cheese whey, sweet whey, delactose whey, or desalted whey.   The digestive oral nutritional agent according to claim 1 or 2, wherein the dextrin is any one of corn dextrin, potato dextrin, sweet potato dextrin, waxy corn dextrin, waxy rice dextrin, and tapioca dextrin.