JP2013180984A - Anti-fatigue agent - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an anti-fatigue agent including an albumen hydrolysate, from which a sulphurous odor characteristic of albumen is reduced, as an active ingredient.SOLUTION: An anti-fatigue agent includes an albumen hydrolysate, in which a degree of separation is 5 to 40 and the average molecular weight is 200 to 1,500, and the content of hydrogen sulfide is ≤2 ppm, as an active ingredient.

Description

  The present invention relates to an anti-fatigue agent comprising, as an active ingredient, an egg white hydrolyzate having a reduced sulfur odor characteristic of egg white.

  Egg white is a high-quality protein that has a good amino acid balance and is efficiently used in the body, and is blended in many health foods for the purpose of adjusting nutrients and the like as dried egg white and raw egg white. Moreover, the egg white hydrolyzate obtained by hydrolyzing egg white by protease treatment may exhibit a function that was not obtained with raw material egg white. Conventionally, effective use of egg white hydrolyzate has been studied.

  For example, an oil / fat composition containing a highly unsaturated fatty acid excellent in oxidative stability utilizing the antioxidant function of egg white hydrolyzate (Patent Document 1) or a seasoning having antioxidant power (Patent Document 2), blood pressure lowering In addition to the enzyme hydrolyzate of egg white having a function (Patent Document 3), further effective use of egg white hydrolyzate is desired.

In addition, protein hydrolysates are used for the purpose of preventing or recovering from fatigue. For example, protein hydrolysates derived from meat protein have been proposed (Patent Document 4).
Fatigue is a temporary qualitative or quantitative decline in physical and mental work capacity that occurs when physical or mental stress is applied continuously. A protein hydrolyzate that suppresses fatigue is useful because when fatigue does not recover naturally and it is impossible to escape from a state where it is always tired, it may be close to a disease called chronic fatigue or may actually become a disease. . A protein hydrolyzate that suppresses muscle fatigue during exercise is useful because it can improve exercise performance and enable long-term exercise.

  As a method for producing a protein hydrolyzate, a method in which a protein is hydrolyzed with hydrochloric acid and then heated under alkaline conditions (Patent Document 5), or a method in which hydrolysis is performed by protease treatment is known. However, among egg whites, egg white produces a sulfur odor when heated, and has the unique problem of affecting the flavor of ingredients when used in foods. Heat treatment in the presence of alkalis further increases the smell of sulfur. It has been known. In addition, when egg white is treated with protease, a similar sulfur odor is generated by the subsequent protease inactivation treatment (for example, 80 to 100 ° C., 5 to 30 minutes). Have similar problems.

  As a method for improving the flavor of a protein hydrolyzate, there is known a method in which a milk protein hydrolyzate is filtered and then heated and then treated with activated carbon and an ultrafiltration membrane (Patent Document 6). .

JP-A-2-218796 JP-A-51-61670 JP-A-3-280835 JP 2007-228875 A Japanese Patent No. 3419035 Japanese Patent No. 4436961

  However, although this method can suppress the occurrence of an unfavorable flavor of the milk protein hydrolyzate, it cannot reduce the sulfur smell peculiar to egg white. In order to prevent and recover from chronic fatigue and improve performance during exercise, it is effective to ingest egg white hydrolyzate continuously. However, conventional egg white hydrolyzate has a characteristic sulfur odor. Continuous intake was difficult.

  Then, this invention provides the anti-fatigue agent which uses the egg white hydrolyzate in which the sulfur smell peculiar to egg white was reduced as an active ingredient.

  In order to achieve the above object, the present inventors have conducted extensive research on various conditions such as raw materials used and each process, and as a result, pretreated to denature the egg white by heat-treating the diluted egg white under alkaline conditions. It has been found that by including a step and a step of hydrolyzing with a protease, the sulfur odor and the amount of hydrogen sulfide of the egg white hydrolyzate are reduced, and further, accumulation of fatigue is suppressed, and the present invention has been completed. .

That is, the present invention
(1) an anti-fatigue agent containing, as an active ingredient, an egg white hydrolyzate having a degree of decomposition of 5 to 40, an average molecular weight of 200 to 1500, and an amount of hydrogen sulfide of 2 ppm or less,
(2) Food and drink containing the anti-fatigue agent according to claim 1,
It is.

  Since the said anti-fatigue agent contains the egg white hydrolyzate in which the sulfur smell and the amount of hydrogen sulfide were reduced as an active ingredient, it can be ingested continuously and can suppress or prevent fatigue effectively.

FIG. 1 is a graph showing swimming duration in the confirmation test of the anti-fatigue action of the egg white hydrolyzate of Example 1 of the present invention.

  Hereinafter, the present invention will be described in detail with reference to the drawings. In the present invention, “parts” means “parts by mass” and “%” means “mass%” unless otherwise specified.

1. Anti-fatigue agent The anti-fatigue agent of the present invention contains an egg white hydrolyzate having a decomposition degree of 5 to 40, an average molecular weight of 200 to 1500, and a hydrogen sulfide amount of 2 ppm or less as an active ingredient. And

  For convenience of explanation, a typical method for producing an egg white hydrolyzate defined in the present invention will be described first.

1.1. Method for Producing Egg White Hydrolyzate The method for producing an egg white hydrolyzate according to the present invention comprises an egg white diluted solution diluted with 0.4 to 3 parts of water to 1 part of liquid egg white, pH 9 to 12, 55 to 90 ° C. It includes a pretreatment step of denaturing egg white by heat treatment under the above conditions and a step of hydrolysis treatment with protease.

1.1.1. Pretreatment process The manufacturing method of the egg white hydrolyzate which concerns on this invention is the conditions of pH 9-12, 55-90 degreeC which diluted the egg white diluted with 0.4-3 parts water with respect to 1 part liquid egg white. By including the pretreatment process which heat-processes and denatures egg white, the sulfur smell of an egg white hydrolyzate can be reduced.

  The egg white used as the raw material of the present invention is not limited to raw egg white obtained by splitting poultry eggs such as chicken eggs and removing egg yolk, but also egg white obtained by subjecting raw egg white to a desugaring treatment with yeast, bacteria, enzymes, or these Concentrated egg white obtained by treating the egg white with reverse osmosis or ultrafiltration, and dried egg white obtained by spray drying or freeze drying. Among these, it is preferable to use egg white that has been subjected to desugaring treatment from the viewpoint of preventing browning.

  In the present invention, liquid egg white refers to egg white having a water content equivalent to that of raw egg white (usually 88%), such as dried egg white, concentrated egg white, etc. that have been reconstituted to have a water content equivalent to that of raw egg white. Is also included in the liquid egg white of the present invention.

  The desugared egg white preferably has a free glucose of 0.4 mg / mL or less, and more preferably 0.2 mg / mL or less. Here, the free glucose concentration (mg / mL) indicates the mass (mg) of free glucose contained in egg white (mL) having a solid content concentration of 12%.

  The concentration of free glucose can be measured using, for example, Medisafe Leader GR-101 (manufactured by Terumo Corporation) or Medisafe Chip MS-GC25 (blood glucose test measuring chip) (manufactured by Terumo Corporation). Specifically, a chip is attached to a Medisafe reader, egg white having a solid content concentration of 12% is attached to the chip, and the concentration of free glucose is measured. Alternatively, determination may be made using a test paper for urine sugar test such as Hitesper G Eiken (manufactured by Eiken Chemical).

  The amount of water added in the diluted egg white according to the present invention is 0.4 to 3 parts, preferably 0.6 to 2.5 parts, and more preferably 0.8 to 2 parts, with respect to 1 part of the liquid egg white. is there. When the amount of water added to 1 part of liquid egg white is less than 0.4 part, the egg white solidifies during heating, and the hydrolysis treatment with protease described later may not be possible. On the other hand, when the amount of water added to 1 part of liquid egg white exceeds 3 parts, the yield may decrease. Moreover, when drying the egg white hydrolyzate after a hydrolysis process, work cost becomes large and is not desirable.

  The pH in the pretreatment step is 9 to 12, preferably 9.5 to 11.5, more preferably 10 to 11. When the pH is less than 9, the sulfur odor reduction effect of the present invention is not achieved. On the other hand, when the pH exceeds 12, egg white coagulates during heating, and there is a case where hydrolysis treatment with a protease described later cannot be performed. Moreover, a sulfur smell may become stronger than the case where pH is 12 or less. The pH of the egg white hydrolyzate can be adjusted using, for example, an alkaline aqueous solution (for example, sodium hydroxide, potassium hydroxide, sodium carbonate, etc.).

  The heating temperature in the pretreatment step is 55 to 90 ° C, preferably 60 to 85 ° C, more preferably 65 to 75 ° C. If the heating temperature is less than 55 ° C, the sulfur odor reduction effect of the present invention is not achieved. On the other hand, if the heating temperature exceeds 90 ° C., the egg white solidifies during heating, and there is a case where hydrolysis treatment with a protease described later cannot be performed. Moreover, a sulfur smell may become stronger than the case where heating temperature is 90 degrees C or less.

  The heating time in the treatment step is not particularly limited as long as the egg white is appropriately denatured, but may be appropriately selected within a range of 3 to 60 minutes.

1.1.2. Step of hydrolyzing with protease The method for producing an egg white hydrolyzate according to the present invention includes a step of hydrolyzing with a protease after the pretreatment step, thereby reducing the sulfur odor of the egg white hydrolyzate. Can do.

  The manufacturing method of the egg white hydrolyzate according to the present invention increases the sulfur odor reduction effect of the egg white hydrolyzate by adjusting the pH of the pretreated egg white diluted solution to pH 6-8 and then hydrolyzing with a protease. Is preferable. In addition, adjustment of pH of an egg white hydrolyzate can be performed using acidic aqueous solution (for example, hydrochloric acid, phosphoric acid), for example.

  The protease used for hydrolysis is not particularly limited, but for example, animal-derived proteases such as pepsin, chymotrypsin, trypsin and pancreatin, plant-derived proteases such as papain, bromelain and ficin, microorganisms (lactic acid bacteria, Bacillus subtilis, actinomycetes) Examples include endoproteases derived from fungi, molds, yeasts, etc.), exoproteases, crudely purified products thereof, and crushed cell bodies. These can be used alone or in combination.

When adjusting the pH of the pretreated egg white dilution to 6-8 and then hydrolyzing, the reaction proceeds efficiently if the egg white is hydrolyzed using neutral protease among these proteases. Suitable for the invention. As the neutral protease, a neutral protease derived from Bacillus or a neutral protease derived from Aspergillus may be used. Examples of commercially available neutral proteases from the genus Bacillus include, for example, trade name: Protease S “Amano” (origin: Bacillus stearothermophilus, Amano Enzyme), trade name: Protease N “Amano” G (origin: Bacillus)
subtilis (manufactured by Amano Enzyme Co., Ltd.) and the like, and as a commercial product of a neutral protease derived from the genus Aspergillus, for example, trade name: Protease A “Amano” G (origin: Aspergillus
oryzae, manufactured by Amano Enzyme), product name: Sumiteam FP (origin: Aspergillus oryzae, manufactured by Shin Nippon Chemical Industry Co., Ltd.), product name: Denateam AP (origin: Aspergillus
oryzae, manufactured by Nagase ChemteX Corporation).

  As an example of a method for hydrolyzing a protein with a protease, for example, when the egg white is hydrolyzed with a neutral protease, the pH of the pretreated egg white diluted solution is adjusted to 6 to 8, and the egg white is neutralized. Protease is added and held at 35-60 ° C, preferably 40-55 ° C for 5 minutes-24 hours with slow stirring. Next, the solution is heated to inactivate the protease to obtain the egg white hydrolyzate of the present invention. Moreover, a soluble egg white hydrolyzate is obtained by filtering the obtained egg white hydrolyzate and removing insolubles. Soluble egg white hydrolyzate is preferred because of its wide range of uses. Furthermore, you may perform drying processes, such as spray drying or freeze drying, as needed.

  In addition, it is preferable to adjust suitably temperature conditions and heating time according to the kind and combination of protease to be used.

1.2. Egg white hydrolyzate The egg white hydrolyzate obtained by the above-described production method has a degree of decomposition of 5 to 40, an average molecular weight of 200 to 1500, and an amount of hydrogen sulfide measured by the procedure described below of 2 ppm or less. .

1.2.1. Degree of decomposition In the present invention, the degree of decomposition of the egg white hydrolyzate is a value measured by the formol titration method.
That is, first, the egg white hydrolyzate is analyzed by the semi-micro Kjeldahl method to determine the total nitrogen content in the egg white hydrolysate. Further, the egg white hydrolyzate is analyzed by formol titration to determine the amino nitrogen content (%) in the egg white hydrolyzate. From these values, the degree of decomposition (%) is calculated by dividing the amino nitrogen content by the total nitrogen content.

The egg white hydrolyzate according to the present invention has a degree of degradation of 5 to 40, preferably 7 to 20, and more preferably 9 to 15.
If the degree of decomposition of the egg white hydrolyzate is higher than the above value, it is not preferable because precipitation and turbidity are likely to occur when the obtained egg white hydrolyzate is made into an aqueous solution. Moreover, when the degree of degradation of the egg white hydrolyzate is lower than the above value, the bitterness and umami derived from amino acids become strong, which is not preferable.

1.2.2. Average molecular weight In the present invention, the average molecular weight of the egg white hydrolyzate is a value measured by the following TNBS (2,4,6-trinitrobenzenesulfonic acid) method.

  Specifically, 126 mg of sodium nitrite was accurately weighed and dissolved in fresh water, then 100 mg of 2,4,6-trinitrobenzenesulfonic acid sodium dihydrate precisely weighed was added to make exactly 200 mL, and TNBS reagent and To do. 0.4 g of egg white hydrolyzate (this product) is accurately weighed and dissolved in purified water to make exactly 100 mL, 2 mL of this solution is accurately weighed, and purified water is added to make exactly 100 mL of the sample solution. To do. Precisely weigh 0.656 g of L-leucine dried at 105 ° C. for 3 hours, dissolve in purified water to make exactly 500 mL, accurately measure 1 mL, 2 mL, 3 mL and 4 mL of this solution, and add purified water to each. The solution made exactly 100 mL is used as the standard solution.

Next, 0.5 mL of fresh water (control), the sample solution and the standard solution are weighed into a test tube, and 0.1 mol / L borate buffer is added to each 2 mL. Furthermore, the TNBS reagent is added to each of them, mixed with stirring, and allowed to stand in a constant temperature water bath at 37 ° C. for 2 hours.
Thereafter, the absorbance at a wavelength of 420 nm is measured with a spectrophotometer, and the value obtained by subtracting the absorbance of the control similarly operated with purified water from the obtained absorbance is defined as the absorbance of the sample solution. Similarly, by subtracting the absorbance of the control from the absorbance of the standard solution, draw a graph with the absorbance on the vertical axis and the concentration of L-leucine converted to dry matter (μmol L-leucine equivalent / mL) on the horizontal axis, and connect the points. The amino nitrogen concentration (μmol L-leucine equivalent / mL) of the sample solution is determined from the intersection of the straight line (calibration curve) and the absorbance of the sample solution.
The amino nitrogen concentration determined here is substituted into the following formula to calculate the amino nitrogen content (mmol L-leucine equivalent / 100 g) in the sample.

Amino nitrogen content = amino nitrogen concentration of sample solution × {(100 × 100) / (sample collection amount g × 2)} × 10 −3 × 100

  Furthermore, the total protein content (%) of the egg white used as a raw material of the egg white hydrolyzate of the present invention is obtained (usually about 11%) and substituted into the following formula to calculate the average molecular weight of the egg white hydrolyzate.

Average molecular weight = total protein content / amino nitrogen content × 1000

The egg white hydrolyzate according to the present invention has an average molecular weight of 200 to 1500, preferably 400 to 1200, more preferably 600 to 1000.
If the average molecular weight of the egg white hydrolyzate is higher than the above value, it is not preferable because many insolubles tend to decrease during the production of the egg white hydrolyzate. Moreover, when the average molecular weight of an egg white hydrolyzate is lower than the said value, since the bitterness and deliciousness derived from an amino acid become strong, it is unpreferable.

1.2.3. In the present invention, the amount of hydrogen sulfide in the egg white hydrolyzate is a value measured using a detector tube type gas measuring device. JIS for detector tube type gas measuring instrument
It is defined by K0804 and refers to a gas measuring instrument comprising a detector tube type gas sampling device and a detector tube.

  Specifically, 3 g of powder obtained by drying egg white hydrolyzate by spray drying or the like is placed in a 500 mL Erlenmeyer flask, dissolved by adding 97 g of purified water, and shaken in an 80 ° C. constant temperature bath for 10 seconds. A rubber stopper into which a glass tube and a gas detector tube (manufactured by Gastec Co., Ltd., “Gas Detector Tube No. 4LB Hydrogen Sulfide”) is attached is attached to the Erlenmeyer flask, and the lower end of the glass tube is an aqueous solution of egg white hydrolyzate. Touch the surface. Attach a gas collector (Gastec Co., Ltd., “Gas collector GV-100”) to the gas detector tube, suck 100 mL of gas using the gas collector, read the measured value of the gas detector tube, The amount of hydrogen sulfide.

The egg white hydrolyzate according to the present invention has a hydrogen sulfide content of 2 ppm or less, preferably 1 ppm or less, more preferably 0.5 ppm or less. If the amount of hydrogen sulfide in the egg white hydrolyzate exceeds 2 ppm, the sulfur odor may be strongly felt.
Since the egg white hydrolyzate according to the present invention has a sulfur sulfide content reduced by the amount of hydrogen sulfide being 2 ppm or less, the egg white hydrolyzate having a high nutritional value can be blended into a wide variety of foods. is there.

2. Suppression of Fatigue The anti-fatigue agent of the present invention is used to reduce the qualitative or quantitative decrease in physical work ability that is seen when fatigue, particularly physical load, is applied continuously. Can be suppressed. Specifically, muscle fatigue during exercise can be suppressed. Therefore, it is possible to improve exercise performance and exercise for a long time.

  The mechanism of action by which fatigue is suppressed by ingesting the anti-fatigue agent of the present invention is not necessarily clear, but since egg white hydrolyzate has an antioxidant action, it eliminates active oxygen generated in muscle during exercise However, it is considered that this is because the accumulation of muscle fatigue due to active oxygen is suppressed.

  The anti-fatigue agent of this invention can contain other raw materials in the range which does not impair the effect of this invention other than the egg white hydrolyzate which is an active ingredient, or its pharmaceutically acceptable salt. Examples of such raw materials are water, excipients, antioxidants, preservatives, wetting agents, thickeners, buffers, adsorbents, solvents, emulsifiers, stabilizers, surfactants, lubricants, Water-soluble polymers, sweeteners, flavoring agents, acidulants, alcohols and the like can be mentioned.

  The dosage form of the anti-fatigue agent of the present invention is not particularly limited, but when the anti-fatigue agent of the present invention is orally ingested, for example, solid preparations such as tablets, powders, fine granules, granules, capsules, pills, water Orally administrable agents such as liquids such as pills, suspensions, syrups and emulsions.

  Since egg white hydrolyzate is made from egg white, it is considered that there is no side effect or very low even if it is ingested in a large amount. However, the amount of egg white hydrolyzate taken as an anti-fatigue agent of the present invention is The standard is 10 mg to 1000 mg, preferably 100 to 500 mg. The number of administrations can be selected once or multiple times per day according to the degree of fatigue, exercise time, and exercise intensity.

3. Examples Hereinafter, the present invention will be described in more detail by way of examples. However, the present invention is not limited to the examples.

3.1. Example 1
An egg white dilution obtained by diluting 1 part of raw egg white with an equal amount of fresh water was adjusted to pH 10.5 with an aqueous sodium hydroxide solution and then pretreated by heating at 70 ° C. for 30 minutes. After adjusting the pretreated egg white diluted solution to pH 7.0 with an aqueous hydrochloric acid solution, 2000 units of neutral protease (Sumiteam FP, manufactured by Shin Nippon Chemical Industry Co., Ltd.) was added and hydrolyzed at 40 ° C. for 6 hours. Subsequently, the protease was inactivated by heating at 90 ° C. for 15 minutes to obtain the egg white hydrolyzate of the present invention. Further, the obtained egg white hydrolyzate was filtered to remove insoluble matters and spray-dried to obtain the soluble egg white hydrolyzate of the present invention.
When the obtained egg white hydrolyzate and soluble egg white hydrolyzate were eaten, the sulfur odor was sufficiently reduced. The average molecular weight of the egg white in the diluted egg white after the pretreatment is 45,000, and it can be understood that the egg white is not hydrolyzed by the pretreatment. Moreover, the degree of decomposition of the obtained soluble egg white hydrolyzate was 10.4, the average molecular weight was 840, and the amount of hydrogen sulfide was 0.2 ppm.

3.2. Comparative Example 1
In the method for producing a soluble egg white hydrolyzate of Example 1, a soluble egg white hydrolyzate was obtained in the same manner as in Example 1 except that the pretreatment step was omitted. Specifically, after adjusting an egg white dilution obtained by diluting 1 part of raw egg white with an equal amount of fresh water to pH 7.0 with an aqueous hydrochloric acid solution, neutral protease (Sumiteam FP, manufactured by Shin Nippon Chemical Industry Co., Ltd.) 2000 units were added, and a hydrolysis treatment was performed at 40 ° C. for 6 hours. Subsequently, the protease was inactivated by heating at 90 ° C. for 15 minutes, and insoluble matters were removed by filtration to obtain a soluble egg white hydrolyzate.
When the sulfur odor of the obtained soluble egg white hydrolyzate was evaluated, the sulfur odor was hardly reduced. Further, the degree of decomposition of the obtained soluble egg white hydrolyzate was 12.4, the average molecular weight was 700, and the amount of hydrogen sulfide was 2.8 ppm.

3.3. Test example 1
In the method for producing a soluble egg white hydrolyzate of Example 1, the amount of water in the egg white dilution liquid in the pretreatment step, the pH in the pretreatment step, the heating temperature, and the pH in the step of hydrolyzing with protease are shown in Table 1. A soluble egg white hydrolyzate was obtained in the same manner as in Example 1 except for changing to. Subsequently, the sulfur odor reduction effect of the obtained soluble egg white hydrolyzate and the yield of the soluble egg white hydrolyzate were evaluated according to the following evaluation criteria. In addition, the degree of decomposition, average molecular weight, and amount of hydrogen sulfide of the obtained soluble egg white hydrolyzate were measured. The results are shown in Table 1.

Evaluation rank of "Sulfur odor of soluble egg white hydrolyzate": Standard A: Sulfur odor of soluble egg white hydrolyzate was sufficiently reduced B: Sulfur odor of soluble egg white hydrolyzate was slightly reduced C: The sulfur odor of soluble egg white hydrolyzate was hardly reduced

Evaluation rank of “yield of soluble egg white hydrolyzate”: standard A: high B: low C: not recovered

According to Table 1, in the egg white dilution liquid of the pretreatment step, the amount of water added to 1 part of the liquid egg white is 0.4 to 3 parts, the pH of the pretreatment step is 9 to 12, and the heating temperature is 55 to 90 ° C. The soluble egg white hydrolyzate obtained under the conditions (Sample Nos. 2 to 5, 7 to 11, 14 to 16, and 18 to 20) has a reduced sulfur odor and an amount of hydrogen sulfide of 2 ppm or less. Understandable. In particular, the soluble egg white obtained under the conditions that the amount of water added to 1 part of liquid egg white is 0.6 to 2.5 parts, the pH of the pretreatment step is 9.5 to 11.5, and the heating temperature is 60 to 80 ° C. In the hydrolyzate, the sulfur odor was further reduced (Sample Nos. 3, 4, 9, 10, 15, 18 to 20).
In addition, the sample (No. 1) in which the amount of water added to 1 part of the liquid egg white is less than 0.5 part, the sample in which the pH of the pretreatment step exceeds 12 (No. 12), and the sample in which the heating temperature exceeds 90 ° C. (sample No. .17), the egg white was excessively denatured in the pretreatment step, and the egg white hydrolyzate could not be recovered.

3.4. Comparative Example 2
In the method for producing a soluble egg white hydrolyzate of Example 1, a soluble egg white hydrolyzate was obtained in the same manner as in Example 1 except that the order of the pretreatment step and the hydrolysis treatment step was changed. Specifically, after adjusting an egg white dilution obtained by diluting 1 part of raw egg white with an equal amount of fresh water to pH 7.0 with an aqueous hydrochloric acid solution, neutral protease (Sumiteam FP, manufactured by Shin Nippon Chemical Industry Co., Ltd.) 2000 units were added, and a hydrolysis treatment was performed at 40 ° C. for 6 hours. The hydrolyzed egg white dilution was adjusted to pH 10.5 with an aqueous sodium hydroxide solution and then heated at 65 ° C. for 30 minutes. Subsequently, the protease was inactivated by heating at 90 ° C. for 15 minutes, and insoluble matters were removed by filtration to obtain a soluble egg white hydrolyzate.
When the sulfur odor of the obtained soluble egg white hydrolyzate was evaluated, the sulfur odor was hardly reduced. Moreover, the amount of hydrogen sulfide of the obtained soluble egg white hydrolyzate was 2.2 ppm.

3.5. Test example 2
In Test Example 2, in order to confirm the fatigue inhibitory action of egg white hydrolyzate, a diet containing egg white hydrolyzate was administered to mice and a forced swimming test was performed.

4.5.1. Feed preparation / negative control: AIN-93G composition Powdered feed (20% casein)
-Positive control: Caffeine-Test substance 1: A casein of the AIN-93G composition feed was replaced and mixed to contain 10% of the egg white hydrolyzate of Example 1.
Test substance 2: A part of casein of the AIN-93G composition feed was replaced and mixed to contain 20% of the egg white hydrolyzate of Example 1.
Test substance 3: A part of casein of the AIN-93G composition feed was replaced and mixed so as to contain 20% of egg white (dried egg white K type, sold by QP Corporation).

3.5.1. Test Method After ddy mice (male, 7 weeks old at the time of acquisition, obtained from Japan SLC Co., Ltd.) were acclimated for 8 days, the swimming time was measured by the following method to perform grouping. The feed was ingested for 14 days. However, positive control caffeine was administered intragastrically on the 11th and 14th day, 10 mg / kg body weight 30 minutes before the swimming test described below.

The swimming duration was measured according to the following procedure.
A weight of 10% of the body weight was placed on the lower abdomen of the mouse, and it was allowed to swim in a cylinder (diameter: 19 cm, water depth: 20 cm, water temperature: 23-24 ° C.). The time from when the mouse was put into the cylinder to drowning was measured and used as the swimming duration. During swimming, it was determined that the mouth and nose of the mouse had drowned for 10 seconds and drowned.
The swimming duration was measured once a day. The results are shown in FIG.

From FIG. 1, in the group ingesting egg white hydrolyzate containing 10% (test substance 1) and 20% (test substance 2), the diet containing 20% casein (negative control) was ingested after day 11. Showed significantly (p <0.05) longer swimming time for the group. The swimming duration (seconds) on the 14th day was 181.8 ± 23.3 in the casein 20% (negative control) group, and 306.5 ± 58.1 in the egg white hydrolyzate 20% (test substance 2) group. Yes, swimming time was significantly extended.
In addition, caffeine (positive control) was administered only on the 11th and 14th days, but on the 11th day, the swimming time was extended by 1.2 times compared to the casein 20% (negative control) group. However, there was no significant difference from the egg white hydrolyzate intake group. On the other hand, on day 14, the 10% egg white hydrolyzate group (test substance 1) and the 20% egg white hydrolyzate group (test substance 1) were 1. 4 times longer.

3.6. Example 2
Using the egg white hydrolyzate used in Example 1 as an anti-fatigue agent, soft capsules having the following composition were produced.

[Combination ratio]
Anti-fatigue agent (egg white hydrolyzate of Example 1) 20%
50% olive oil
Beeswax 10%
Medium chain fatty acid triglyceride 10%
Emulsifier 10%
――――――――――――――――――――――――――――――――
100%

3.7. Example 3
The egg white hydrolyzate used in Example 1 was used as an anti-fatigue agent to produce a powder (granule) having the following composition.

[Combination ratio]
Anti-fatigue agent (egg white hydrolyzate of Example 1) 10%
Lactose 60%
Corn starch 25%
Hypromellose 5%
――――――――――――――――――――――――――――――――
100%

3.8. Example 4
The egg white hydrolyzate used in Example 1 was used as an anti-fatigue agent to produce tablets having the following composition.

[Combination ratio]
Anti-fatigue agent (egg white hydrolyzate of Example 1) 25%
Lactose 24%
20% crystalline cellulose
Corn starch 15%
Dextrin 10%
Emulsifier 5%
Silicon dioxide 1%
――――――――――――――――――――――――――――――――
100%

Claims (2)

  An anti-fatigue agent containing an egg white hydrolyzate having a degree of decomposition of 5 to 40, an average molecular weight of 200 to 1500, and an amount of hydrogen sulfide of 2 ppm or less as an active ingredient. A food or drink comprising the anti-fatigue agent according to claim 1.