JP2017057175A - Muscle increasing agent - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an animal-derived muscle increasing agent which can effectively increase muscle while preventing increase in visceral fat.SOLUTION: The muscle increasing agent is produced by drying ostrich meat, and is orally taken with another food material.SELECTED DRAWING: None

Description

  The present invention relates to a muscle increasing agent that increases muscle while suppressing an increase in visceral fat, and is preferably provided as a health food.

  Conventionally, various muscle increasing agents, such as patent documents 1-patent documents 5, are proposed. Moreover, creatine powder etc. are also marketed as a muscle reinforcement supplement.

JP2013-227228A JP 2009-062346 A JP 2004-292325 A JP 2004-256513 A JP 2004-075637 A

"Amino Acid Prospec Creatine Powder", [online], [searched July 31, 2015], Internet <URL: http://www.glico.co.jp/info/pwr_pro/crtn.html>

  However, animal-derived muscle increasing agents may accumulate fat components as visceral fat and may accumulate between muscle muscle tissues, which is a concern. On the other hand, plant-derived muscle increasing agents such as Patent Document 2 do not have a problem of accumulation of fat components, but have an insufficient muscle increasing effect.

  Moreover, if it is taken like a medicine after eating or exercising like a powdered supplement, it is not very tasty and it is not easy to take continuously. Moreover, it is preferable if not only a human being but the food which increases instantaneous power, such as a racehorse, can be implement | achieved.

  This invention is made | formed in view of said problem, Comprising: It aims at providing the muscle increase agent derived from the animal which can increase a muscle effectively, suppressing the increase in visceral fat.

  In order to achieve the above object, the present invention has been variously studied on materials that can increase muscle and can suppress increase in visceral fat while being preferred as a food. As a result, repeated various experiments, focusing on ostriches that have significantly less fat compared to meat such as chicken, pork, and beef and that have much better running ability than ordinary meat animals. To the present invention.

  That is, the present invention is a muscle increasing agent produced by drying flat breast meat such as ostrich, emu, rare, etc., and orally ingested together with other ingredients. In addition, the present invention is a muscle increasing agent that is composed of a liquid extracted from meat of flat breasts such as ostrich, emu, and rare, and is taken orally.

  The muscle increasing agent of the present invention has the same content (W) of anserine and creatine, while the content (W) of carnosine is 1/60 or more and 1/25 or less of the above components. Is preferred. Here, W means weight, and the content ratio (W) of anserine and creatine is in the range of 1.0: 1.2 to 1.2: 1.0 (more preferably, 1: 1.1 to More preferably within the range of 1: 1.3.

  Moreover, in the muscle increasing agent manufactured from the liquid extracted from the water of flat breast meat, the content (W) of carnosine is 1/60 or more and 1/40 or less with respect to anserine and creatine. Is preferred.

  According to the present invention, as shown in the following examples, muscles can be effectively increased while suppressing an increase in visceral fat. Moreover, since it is not tasteless dry like a powder-like supplement and can be ingested by being mixed in each meal, it can be ingested over a long period of time without getting tired.

  As a human intake mode, (1) a mode in which a small amount is permanently consumed in order to improve QOL (quality of life) of an elderly person, muscular strength of a normal healthy person, and health maintenance, and (2) sports. It can be considered that a player or the like takes a sufficient amount for reaching the target muscle strength he / she has raised in a short period of time.

  The muscle-increasing agent of the present invention can increase muscles while suppressing the increase in visceral and other fats. Therefore, in any of the above-described ingestion modes, the body weight gain can be increased by taking an appropriate amount accompanied by exercise suitable for each person. It is possible to increase muscles in a prevented state.

  The muscle increasing agent of the present invention is provided as, for example, a flaky food material. And it may mix with the foodstuff which the user himself prepared, and may be ingested orally, but the foodstuff with umami can also be completed by mixing the muscle increasing agent of this invention with a suitable other foodstuff.

  The use of such foods is not necessarily limited to humans, and it is also preferable to use them as diets for racehorses such as horse races and fighting animals such as dogs and bullfights. In this case as well, an intake mode in which a small amount is ingested permanently and (2) an intake mode in which a sufficient amount to reach a predetermined target amount is ingested in a short time are considered.

  According to the present invention described above, muscles can be effectively increased while suppressing an increase in visceral fat.

The change of the body weight during breeding in Example 1 is illustrated. The visceral fat weight and muscle weight at the end of breeding in Example 1 are illustrated. The blood biochemical test after the experiment of Example 1, and the total lipid amount and neutral fat amount in the liver are illustrated. 1 is a drawing showing the results of a glucose tolerance test in Example 1. It is the figure which compared the body weight comparison at the time of completion | finish of experiment of Example 2, and the total intake per animal. It is drawing which compared the muscle weight at the time of completion | finish of experiment of Example 2. FIG. The content of anserine, carnosine, and creatine in muscle at the end of the experiment of Example 2 is illustrated. The comparison result of the body weight at the time of completion | finish of experiment of Example 3 and the comparison result of the total food consumption per animal are illustrated. The visceral fat weight at the end of the experiment of Example 3 is illustrated. The muscle weight at the end of the experiment of Example 3 is illustrated. The contents of carnosine, anserine, and creatine in muscle at the end of the experiment of Example 3 are illustrated.

  Hereinafter, although an Example is described, the concrete description content does not limit this invention at all.

  <Example 1> Healthy rats (Wistar, male, 5 weeks old) were fed with a high fat high sucrose diet (HFHS) containing 5% or 15% of dry ostrich meat and bred for 120 days. The standard diet (AIN-93M) control group and the high-fat high-sucrose diet control group are set as the comparison target. For the ostrich meat 5% group and 15% group, the ratio of calories, carbohydrates, protein, and lipid is set in the HFHS group. Combined.

  Ostrich meat is minced and stretched flat and frozen, then dried using a freeze dryer (shelf-type freeze dryer FD-550P, Tokyo Rika Kikai Co., Ltd.), and mill (New Power Mill PM-2005, Osaka Chemical). ) Was used.

  The ostrich meat was carnosine: 22.0 ± 1.1 mg (SD: standard deviation), anserine: 708.8 ± 25.7 mg, and creatine: 804.9 ± 17.9 mg per 100 g of raw meat. The weight ratio of anserine and creatine was 1: 1.14, and carnosine was 1 / 36.6 of creatine and 1 / 32.2 of anserine. The measurement method is as follows.

  About 1 g of various meat samples were weighed, and 3 times the amount of distilled water (3 mL for 1 g of meat) and 1.6 mL / mL norleucine solution 1 mL as an internal standard were added and mixed while grinding in a mortar. The supernatant was collected by centrifugation at 4 ° C. and 10,000 rpm for 20 minutes, 250 μL of the filtrate was taken, mixed with 3 volumes of acetonitrile, and then protein-removed at 4 ° C. for 20 minutes. The supernatant was collected by centrifugation at 4 ° C. and 10,000 rpm for 10 minutes, and filtered through a 0.20 μm filter.

  Carnosine, anserine, and creatine were measured by LC-MS / MS. HPLC: column: Intrada Amino Acid 2.0 mm id × 100 mm, 3 μm (Imtakt, Kyoto), column temperature: 40 ° C., eluent A: 100 mM ammonium formate in H 2 O, eluent B: 0.3% formic acid in CAN Elution conditions: B 90-0% in 0-10 min, 0% in 10-12 min, 90% in 12-20 min, flow rate: 0.3 mL / min did. MS conditions are ionization method: ESI, Positive mode, detection: MRM mode, carnosine m / z 227.20 → 109.85 (Rt 9.9 min), anserine m / z 241.20 → 108.90 (Rt 9.6 min), creatine m / z 132.10 → 89.80 ( Rt 4.2 min), norleucine m / z 132.10 → 86.05 (Rt 3.3 min), and calibration using 10, 50, 100, 500, 1,000 ng / mL solutions (including 100 ng / mL internal standard) of each standard After creating the line, each sample was diluted 1,000 times and measured.

  After the breeding, the jugular vein was cannulated so that blood could be collected without anesthesia and non-restraint, and fasting blood collection and glucose tolerance test were performed to measure changes in blood glucose level. Biochemical tests were also performed on fasting blood collection.

  After the end of the stress test, the same food was given, and after waiting for recovery (about 1 week), dissection was performed, and the visceral fat and muscle weights were measured. For the liver, total lipid and neutral fat were measured.

  The composition of the bait is as shown in Table 1.

  <Experimental Results> FIG. 1 illustrates changes in body weight during breeding. As shown in the figure, the weight of the ostrich meat 5% group was lower than that of the high fat high sucrose diet control group. The ostrich meat 15% group had the same weight change as the high fat high sucrose diet control group, but became heavier temporarily (around 6 weeks of breeding). In addition, the breeding 6 weeks means 11 weeks old in FIG.

The ostrich meat intake and average body weight are summarized as follows. First, the weight at the end of the experiment of healthy rats, which weighed 170-180 g at the start of the experiment,
The standard bait control averages 476.4g
High fat high sucrose diet control averages 536.6g
High fat high sucrose diet + 5% ostrich meat averages 515.0g
High fat high sucrose diet + 15% ostrich meat average 536.8g
Met.

In addition, the daily average amount of food per animal immediately before the end of the experiment is
Standard bait control averages 18.4g (low calories per weight)
High fat high sucrose diet control averages 15.2 g
High fat high sucrose diet + 5% ostrich meat averages 13.5g
High fat high sucrose diet + 15% ostrich meat averages 12.9g
Met.

  Therefore, the 5% dry ostrich meat (for 1 day) ingested by 515.0 g of rat is 13.5 g * 0.05 = 0.675 g, which is 78.6 g when converted to 60 kg human.

  FIG. 2 is a drawing showing the visceral fat weight and muscle weight at the end of breeding. Error bars indicate SE (standard error) including the following drawings.

  As shown in the figure, for visceral fat, the increase in mesenteric fat and testicular fat was significantly suppressed by giving ostrich meat. As for muscle, there was a tendency to increase by giving ostrich meat, and gastrocnemius muscle increased significantly. Note that * means p <0.05, and ** shows p <0.01, as is the case with other drawings.

  FIG. 3 shows a blood biochemical test and the total lipid amount and neutral fat amount in the liver. As shown in FIG. 3, the values of AST and ALT, which are indicators of liver function in blood biochemical tests, increased in the high fat and high sucrose diet control group, but the increase in the ostrich meat group significantly suppressed, The effect was dependent on ostrich meat intake. Total cholesterol and triglycerides in the blood were kept low in the ostrich meat group.

  In addition, total lipid and neutral fat in the liver also increased in the high fat and high sucrose diet control group, but the increase was significantly suppressed in the ostrich meat group, and the effect depends on the ostrich meat intake. Was.

  FIG. 4 is a drawing showing the results of a glucose tolerance test. As shown in the figure, the blood glucose level tends to decrease more quickly in the ostrich meat group than in the high fat high sucrose diet control group after the blood glucose level suddenly increases due to intravenous administration of glucose. It was suggested that the induction of insulin resistance by a high-fat sucrose diet may be suppressed.

  From the results of Example 1 described above, it is confirmed that ingestion of ostrich meat for a long time in rats fed with high fat and high sucrose increases muscles and suppresses increase in visceral fat. In addition, the effects of suppressing the accumulation of fat in the liver by ingesting ostrich meat and the effect of improving liver function were observed. And the increase in muscle is expected to lead to QOL improvement of the elderly.

  In the ostrich meat 15% group, compared to the high-fat and high-sucrose diet control group, the body weight was the same or temporarily increased because the increase in muscle and the suppression of increase in fat were similar or increased. This is thought to be due to the increase. In addition, the reason why the body weight was lower in the ostrich meat 5% group than in the high-fat and high-sucrose diet control group is presumed to be because the suppression of increase in visceral fat exceeded the increase in muscle.

  <Example 2> Wistar male rats (10 weeks old) were fed with a diet in which some of the protein and lipids in the standard diet (AIN-93M) were replaced with 15% dry ostrich meat and reared for 2 weeks. During the breeding period, a treadmill (Maruyasu Kikai Co., Ltd., Mini Mini X 2) was used, and exercise for 30 minutes was applied at a speed of 15 m / min every day.

  A standard diet / non-exercise group and a standard diet / exercise group were set as comparison subjects, and the diet given to the ostrich meat / exercise group was combined with AIN-93M and the ratios of calories, carbohydrates, proteins and lipids.

  After the breeding, the visceral fat and muscle weight were measured. For muscle, anserine, carnosine and creatine were measured.

  About 1 g of a muscle sample was weighed, and 3 times the amount of distilled water (3 mL for 1 g of meat) and 1.6 mL / mL norleucine solution 1 mL as an internal standard were added and mixed while grinding in a mortar. The supernatant was collected by centrifugation at 10,000 rpm for 20 minutes at 4 ° C., 250 μL of the filtrate was taken, 3 volumes of acetonitrile was added and mixed, and then protein removal treatment was carried out at 4 ° C. for 20 minutes.

Next, the supernatant was collected by centrifugation at 10,000 rpm for 10 minutes at 4 ° C., and filtered through a 0.20 μm filter. Thereafter, carnosine, anserine, and creatine were measured by LC-MS / MS. HPLC
Column: Intrada Amino Acid 2.0 mm id x 100 mm, 3 μm (Imtakt, Kyoto),
Column temperature: 40 ° C
Eluent A: 100 mM ammonium formate in H2O,
Eluent B: 0.3% formic acid in ACN
Elution conditions: B 90-0% in 0-10 min, 0% in 10-12 min, 90% in 12-20 min,
Flow rate: 0.3 μL / min, 5 μL of the filtered material was injected.
MS conditions are ionization methods: ESI, Positive mode,
Detection: MRM mode, carnosine m / z 227.20 → 109.85 (Rt 9.9 min), anserine m / z 241.20 → 108.90 (Rt 9.6 min), creatine m / z 132.10 → 89.80 (Rt 4.2 min), norleucine m / z 132.10 → 86.05 (Rt 3.3 min), and after preparing a calibration curve using 10, 50, 100, 500, 1,000 ng / mL solutions of each standard (including 100 ng / mL internal standard), each sample is 1,000 Measurements were made after doubling.

  <Experimental Result> FIG. 5A is a comparative diagram of body weight, and FIG. 5B is a comparative diagram of intake per animal during the breeding period. In addition, the muscle weight per animal and the muscle weight per kg body weight are shown on the left and right of FIG. FIG. 7 shows the contents of anserine, carnosine, and creatine in the muscle (per 1 g of muscle).

  From the results of Example 2 above, although there is no significant difference in the muscle weight among the three groups, the muscle weight per body weight tends to increase in the exercise load group, and the gastrocnemius muscle has more fast muscles due to feeding ostrich meat. The increase trend was large. Although an increase in body weight is suppressed by exercise load, suppression of weight increase tends to be suppressed by feeding ostrich meat (see FIG. 5A). When this tendency is examined together with Example 1, it is presumed that the increase in muscle due to the feeding of ostrich meat was involved.

  In addition, in the group fed with ostrich meat, the accumulation amount of anserine and creatine in the muscle tended to increase compared to the group not fed. In particular, the amount of accumulated creatine increased significantly in the quadriceps.

  In Example 2, all the determination items do not produce a significant difference as in Example 1 because it is considerably short-term breeding (2 weeks) compared to Example 1, and for a longer period of time. In this experiment, significant significance is expected to occur.

  <Example 3> Wistar male rats (10 weeks old) were subjected to daily exercise for 30 minutes at a speed of 15 m / min using a treadmill, high fat high sucrose diet (exercise + HFHS control group), high Replacing part of protein and lipid in fat high sucrose diet with 15% dry ostrich meat, HFHS combined with calorie, carbohydrate, protein and lipid ratio (exercise + HFHS + ostrich meat group), high fat high sucrose The ostrich meat water-soluble fraction from which protein was removed in addition to food was divided into three groups of oral administration (exercise + HFHS + ostrich meat extract group) and bred for 2 weeks.

  For ostrich meat extract, the amount equivalent to 15% ostrich meat is calculated from the daily intake and administered orally 30 minutes before exercise load, and the other groups receive the same volume of physiological saline for exercise load. Orally administered 30 minutes before.

  The ostrich meat extract was prepared as follows. Three times the amount of distilled water was added to 2,900 g of ostrich raw meat, mixed for 2 minutes with a food processor, and centrifuged at 3,000 rpm for 10 minutes. The supernatant was collected and concentrated under reduced pressure using an evaporator. The concentrated solution was mixed with 3 times the amount of methanol, subjected to protein removal treatment at 4 ° C. for 20 minutes, and centrifuged at 3,000 rpm for 10 minutes. The supernatant was collected, concentrated under reduced pressure with an evaporator, and then lyophilized.

  As a result of component analysis of the orally administered water extract, it was found to be carnosine: 0.3 g, anserine: 13.6 g, and creatine: 16.9 g per 100 g of freeze-dried ostrich meat water extract.

  That is, the contents of anserine and creatine were almost the same, and the weight ratio was 1: 1.24. Carnosine is 1 / 56.3 times that of creatine and 1/43 times that of anserine.

  After the breeding, the visceral fat and muscle weight were measured. For muscle, anserine, carnosine and creatine were also measured. About 1 g of a muscle sample was weighed, and 3 times the amount of distilled water (3 mL for 1 g of meat) and 1.6 mL / mL norleucine solution 1 mL as an internal standard were added and mixed while grinding in a mortar. The supernatant was collected by centrifugation at 10,000 rpm for 20 minutes at 4 ° C., 250 μL of the filtrate was taken, 3 volumes of acetonitrile was added and mixed, and then protein removal treatment was carried out at 4 ° C. for 20 minutes. Next, the supernatant was collected by centrifugation at 10,000 rpm for 10 minutes at 4 ° C., and filtered through a 0.20 μm filter.

Thereafter, carnosine, anserine, and creatine were measured by LC-MS / MS. HPLC
Column: Intrada Amino Acid 2.0 mm id x 100 mm, 3 μm (Imtakt, Kyoto),
Column temperature: 40 ° C
Eluent A: 100 mM ammonium formate in H2O,
Eluent B: 0.3% formic acid in ACN,
Elution conditions: B 90-0% in 0-10 min, 0% in 10-12 min, 90% in 12-20 min,
Flow rate: 0.3 μL / min was injected 5 μL of the filtered material.
MS conditions are ionization methods: ESI, Positive mode,
Detection: MRM mode,
Carnosine m / z 227.20 → 109.85 (Rt 9.9 min),
Anserine m / z 241.20 → 108.90 (Rt 9.6 min),
Creatine m / z 132.10 → 89.80 (Rt 4.2 min),
Norleucine m / z 132.10 → 86.05 (Rt 3.3 min), and after preparing a calibration curve using 10, 50, 100, 500, 1,000 ng / mL solutions (including internal standard 100 ng / mL) of each sample, Each sample was diluted 1,000 times and measured.

  <Experimental Results> FIG. 8 shows the body weight and the amount of food consumed per animal during the breeding period. FIG. 9 shows the visceral fat weight per animal and the visceral fat weight per kg body weight with respect to the visceral fat weight (total of perirenal, testis, and intestinal membrane).

  FIG. 10 shows the muscle weight per animal and the muscle weight per kg body weight. FIG. 11 shows the contents of carnosine, anserine, and creatine in the muscle. In FIG. 11, for each component, exercise + high fat high sucrose diet control is on the left side, exercise + high fat high sucrose diet + ostrich meat is in the central position, exercise + high fat high sucrose diet + ostrich meat extract Is shown in the right position.

  As shown in FIGS. 8 to 11 above, there was no significant difference in the amount of food intake and body weight, but there was a tendency that the amount of food intake increased slightly and the body weight increased by giving ostrich meat or ostrich meat extract. Although there was no significant difference between the visceral fat weight and the muscle weight, there was a tendency for the increase in visceral fat and the tendency for the muscle to increase by feeding the ostrich meat, and the same tendency was observed for the ostrich meat extract. In addition, there was no significant difference in the contents of carnosine, anserine and creatine in the muscle, but there was a tendency for anserine to increase by giving ostrich meat or ostrich meat extract.

  It is necessary to consider that Example 3 is considerably short-term breeding (2 weeks) as compared with Example 1, and should be compared with Example 2 exclusively. Considering this point, it is confirmed that the liquid component extracted from ostrich meat has the same effect as the dry powder of ostrich meat used in Example 2.

  When this result is combined with the component analysis of ostrich meat extract (contains almost no carnosine), the combined use of anserine and creatine is effective in increasing muscles while suppressing the increase in visceral fat. It seems to have demonstrated. In the ostrich meat extract of Example 3, protein was eliminated by deproteinization treatment, and it was confirmed that the same muscle gain was possible even in this deproteinized state.

That is, the present invention is, ostrich, emu, rhea, is configured to contain a liquid and water extraction from the meat flat chest such as, a muscle increasing agent for oral ingestion containing a anserine and creatine, the anserine Content (W) is 1.2 times or less of content (W) of creatine .

Here, W means weight, and the content ratio (W) of anserine and creatine is in the range of up to 1.2: 1.0 even if anserine> creatine (more preferably, anserine <creatine, : Within a range of 1.1 to 1: 1.3).

  Moreover, it is preferable that content (W) of carnosine is 1/60 or more and 1/40 or less with respect to anserine and creatine.

Claims (8)

  A muscle-building agent that is manufactured by drying flat breast meat and taken orally with other ingredients.   A muscle increasing agent that is composed of a liquid extracted from flat breast meat and is taken orally.   The muscle increasing agent according to claim 1 or 2, wherein the content (W) of anserine and creatine is substantially the same, while the content (W) of carnosine is 1/25 or less of each of the components.   The muscle increasing agent according to any one of claims 1 to 3, wherein the flat breast is an ostrich, an emu, or a rare.   The muscle increasing agent according to any one of claims 1 to 4, wherein the muscle increasing agent is used for increasing muscle of a mammal, and the daily intake is 10 g to 500 g in terms of a human weighing 60 kg.   A food comprising the muscle increasing agent according to any one of claims 1 to 5, and for a mammal to ingest orally for a predetermined period of time.   The food according to claim 6, wherein the food is a food for a fighting animal including a racehorse.   The food according to claim 6, wherein the food is provided as a human meal.