JP2020000091A - Nattokinase-containing food - Google Patents

Abstract

To provide a food that contains nattokinase and gelatin and yet can inhibit the degradation of gelatin during storage.SOLUTION: The present invention provides a food containing nattokinase and gelatin. The food is blended with a sardine peptide, so that it can inhibit the degradation of gelatin. The sardine peptide is derived from a sardine, and the gelatin is derived from a pig.SELECTED DRAWING: None

Description

  The present invention relates to a food that contains nattokinase and gelatin, but can suppress the decomposition of gelatin by storage.

  Thrombosis is a condition in which blood clots are formed in blood vessels and obstructs blood flow in the circulatory system, and is known to be a cause of serious diseases such as cerebral infarction, myocardial infarction, and pulmonary infarction ing. Conventionally, in the prevention or treatment of thrombosis, a method of preventing formation of a thrombus or dissolving a thrombus by administering a drug such as an antiplatelet agent, an anticoagulant, or a thrombolytic agent has been used. However, such drugs are not easily and routinely taken because they have side effects or need to be taken under the control of a doctor.

  On the other hand, the value of natto as a health food has been reviewed since natto, one of Japanese traditional foods, was reported to contain nattokinase having thrombolytic activity. However, natto has a unique smell and stickiness, and there are many people who do not eat natto. Therefore, conventionally, nattokinase formulated into foods such as capsules and tablets has been developed in order to easily ingest nattokinase. Such a food containing nattokinase is useful in self-medication because it does not require administration under the control of a physician and can be taken easily and on a daily basis.

  In addition, foods containing nattokinase are often used in the form of tablets or capsules coated with a gelatin film for ease of ingestion and the like (for example, see Patent Document 1). In some cases, gelatin is added to a food containing nattokinase as a gelling agent to form a gel, or gelatin is added to a liquid food containing nattokinase as a thickener to impart viscosity.

  On the other hand, since nattokinase has a proteolytic action, foods containing nattokinase and gelatin have the disadvantage that gelatin is degraded by nattokinase during storage. For example, in the case of tablets or capsules coated with a gelatin film, such decomposition of gelatin causes cracking of the gelatin film, leakage of contents, and the like, which significantly reduces commercial value. However, techniques for suppressing the degradation of gelatin due to storage in foods containing nattokinase and gelatin have not been sufficiently studied.

JP-T-2013-521262

  An object of the present invention is to provide a food that contains nattokinase and gelatin, but can suppress the degradation of gelatin during storage.

  The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems, and as a result, have found that in a food containing nattokinase and gelatin, degradation of gelatin can be suppressed by adding a sadden peptide. The present invention has been completed by further study based on such knowledge.

That is, the present invention provides the following aspects of the invention.
Item 1. A food comprising (A) nattokinase, (B) gelatin, and (C) a sardine peptide.
Item 2. Item 2. The food according to item 1, wherein the component (C) is a sardine-derived sardine peptide.
Item 3. Item 3. The food according to item 1 or 2, which is a capsule containing a capsule film formed of the component (B).
Item 4. Item 4. The food according to any one of Items 1 to 3, wherein the component (B) is derived from pig.
Item 5. A method for suppressing the decomposition of gelatin in a food containing nattokinase and gelatin,
A method for inhibiting gelatin decomposition, comprising mixing (C) a sardine peptide with (A) nattokinase and (B) gelatin in food.

  According to the food of the present invention, the degradation of gelatin can be suppressed even if it contains nattokinase and gelatin, so that the function of gelatin in the food can be stably maintained. Further, when the food of the present invention is a capsule or tablet containing gelatin as a capsule film or a coating film, the gelatin film is kept in a stable shape even when stored in a moisture-absorbed state after opening, and the gelatin is preserved by storage. It is possible to suppress cracking of the film and leakage of the contents.

1. Food The food of the present invention comprises at least one selected from the group consisting of (A) nattokinase, (B) gelatin, and (C) an organic salt of copper, an inorganic salt of copper, an organic salt of iron, and an inorganic salt of iron. It is characterized by containing seeds. Hereinafter, the food of the present invention will be described in detail.

[(A) Nattokinase]
The food of the present invention contains nattokinase (sometimes referred to as component (A)). Nattokinase is an enzyme produced by Bacillus natto having a fibrin degrading action.

  Nattokinase used in the present invention can be obtained by a known production method. Specific methods for producing nattokinase include a method of culturing Bacillus natto, a method of obtaining from a transformant into which a gene encoding nattokinase is incorporated, and a method of synthesizing by chemical synthesis. The nattokinase used in the present invention may be obtained by any production method, but is preferably obtained by a method of culturing Bacillus natto from the viewpoint of reduction in production cost.

  The nattokinase used in the present invention may be a purified product, but may be in an unpurified state as long as it can be incorporated into food. For example, if nattokinase obtained by culturing Bacillus natto is used, an extract of a culture of Bacillus natto may be used. Furthermore, the culture of Bacillus natto may be subjected to ion exchange chromatography, gel filtration chromatography, hydrophobic chromatography, etc. to purify nattokinase, or the culture of Bacillus natto may be used as needed. After being subjected to a rough purification treatment such as solid-liquid separation, water may be removed or dried.

  Nattokinase is commercially available as a powdered product, a crude product, a purified product, etc. to which an excipient or the like has been added. In the present invention, these commercial products can also be used as nattokinase.

  In the food of the present invention, the content of the component (A) may be set as appropriate depending on the form of the food, for example, 100 FU / g or more, preferably 200 to 10500 FU / g, more preferably 300 to FU / g. 5000FU / g.

  In the present invention, "FU", which indicates the activity of nattokinase, is a fibrin-degrading activity unit in accordance with the standards for natto fungal culture extract foods published by the Japan Health and Nutrition Food Association on January 15, 2003. .

[(B) gelatin]
The food of the present invention contains gelatin (sometimes referred to as component (B)). Gelatin is extracted by applying heat to collagen, which is a main component of animal skin, bones, tendons and the like.

  In the present invention, gelatin obtained by a known production method can be used.For example, pig, cow, chicken, fish and the like skin, bone, tendon and the like are used as raw materials and are obtained by treating with acid or alkali. What was manufactured by heating and extracting crude collagen can be used. The gelatin used in the present invention may be a hydrolyzate, an oxygen hydrolyzate, a gelatin derivative (eg, acylated gelatin, etc.).

  In particular, pig-derived gelatin is susceptible to the action of nattokinase, and tends to be significantly degraded by storage in the presence of nattokinase. On the other hand, in the present invention, decomposition of pig-derived gelatin can be effectively suppressed even when nattokinase is contained together with pig-derived gelatin. In view of such excellent effects of the present invention, a preferred example of gelatin used in the present invention is pig-derived gelatin.

  In the food of the present invention, gelatin can be included for various purposes and embodiments depending on the form of the food. Specifically, in the food of the present invention, gelatin is a capsule film in the case of a capsule, a coating film in the case of a coating preparation, a gelling agent in the case of a gel food, and an gelatinizer in the case of a liquid food. It can be contained in a form such as a thickener.

  In the food of the present invention, the content of the component (B) may be appropriately set according to the purpose of use of the gelatin, the form of the food, and the like. For example, 3 to 80% by weight, preferably 5 to 50% by weight And more preferably 10 to 40% by weight.

  Further, in the food of the present invention, the ratio of the component (A) and the component (B) may be within the range according to each content described above, for example, for 1 g of the component (B), A) The component is 100 to 50,000 FU, preferably 3000 to 30,000 FU.

[(C) Sardin peptide]
The food of the present invention contains a sadden peptide (sometimes referred to as component (C)). By including the sadden peptide in this manner, it is possible to suppress the degradation of gelatin by nattokinase.

  Sarden peptide is a peptide composition obtained by hydrolyzing a protein obtained from fish meat, and mainly contains an oligopeptide having about 2 to 10 amino acid residues, and contains valyltyrosine.

  The origin of the sardine peptide used in the present invention is not particularly limited. Fish meat of white fish such as yellowtail; cartilage fish such as sharks and rays; and freshwater fish such as smelt, carp, char and yamame. In the present invention, one kind of surdeen peptide may be used alone, or two or more surdeen peptides having different origins may be used in combination.

  Among the sadden peptides, a sardine-derived sadden peptide is preferably used from the viewpoint of more effectively suppressing the decomposition of gelatin.

  The sadden peptide can be obtained according to a known production method. For example, after performing protease treatment on heat-denatured fish meat, the protease is inactivated, a peptide solution is obtained, and the peptide solution is recovered by a peptide adsorption resin or the like, thereby producing a sadden peptide. Can be.

  Further, the surden peptide is commercially available under the trade name “Surden peptide Y-2” (manufactured by Sengami Extract Co., Ltd.), and a commercially available product can be used in the present invention.

  In the food of the present invention, the content of the component (C) may be appropriately set according to the origin of the component (C) to be used, the content of the gelatin, the form of the food, and the like. %, Preferably 5 to 30% by weight, more preferably 10 to 20% by weight.

  Further, in the food of the present invention, the ratio of the component (A) and the component (C) may be within the range according to each content described above. Component (C) may be 12.5 to 625 mg, preferably 62.5 to 375 mg, more preferably 125 to 250 mg.

[Other ingredients]
The food of the present invention may contain other nutritional components and functional components, if necessary, in addition to the components described above. Such nutrients and functional ingredients are not particularly limited as long as they can be used in foods. For example, vitamin A, vitamin B, vitamin C, vitamin D, vitamin E , Vitamin Ks, vitamin Ps, niacin, pantothenic acid, biotin, lycopene and other vitamins; catechin, theaflavin, leucoanthocyanidin, pelargonidine, cyanidin, petunidine, peonidine, petunidin, delphinidin, malvidin, flavone, apigenin, luteonidin, apigenin, apigenin , Lutelionidin, baicalein, quercetin, kaempferol, myricetin, naridin, hesperidin, liquiritigenin, alpinone, taxifolin, genistein, daidzein, daidzin, glycitein, equol, bioca A, cumestrol, puerarin, formononetin, carthamin, proletin, gallic acid, phenolic acid, chlorogenic acid, ellagic acid, lignan, sesamin, pinoresinol, lariciresinol, secoisolariciresinol, matairesinol, curcumin, coumarin, resvera Polyphenols such as trolls and hydrolyzed tannins; stomach agents such as betaine hydrochloride, carnitine chloride and bethanechol; minerals such as calcium, sulfur, magnesium, zinc, selenium, and iron; soy protein, egg white powder, whey protein, etc. Proteins; amino acids such as glycine, alanine, arginine, aspartic acid, cystine, phenylalanine, taurine, tryptophan; fatty acids such as linoleic acid, γ-linolenic acid, α-linolenic acid; caramel pigments, cutina Dyes, anthocyanin dyes, annatto dyes, paprika dyes, safflower dyes, monascus dyes, flavonoid dyes, cochineal dyes, amaranth, erythrosine, alla red AC, new coccin, phloxine, rose bengal, acid red, tartrazine, sunset yellow FCF, Pigments such as Fast Green FCF, Brilliant Blue FCF, Indigo Carmine; Flavors of various fruits such as flavor and essence; Citric acid and its salts, Malic acid and its salts, Tartaric acid and its salts, Acetic acid and its salts, Lactic acid and its salts , Salt, glutamic acid and salts thereof, mirin, vinegar, natural juices, plant extracts, seasonings such as cut or powdered products such as fruits and marine products; mushrooms such as agaricus, shiitake extract, reishi, yamabushitake and the like; Dietary fiber, royal jelly , Propolis, honey, chondroitin sulfate, glucosamine, ceramide, hyaluronic acid and other functional materials. These components may be used alone or in a combination of two or more. The content of these components is appropriately set according to the type of components used, the form of food, and the like.

  Further, the food of the present invention may contain a base, an additive, and the like, as necessary, in order to prepare the food in a desired form. Such bases and additives are not particularly limited as long as they can be used for food, but, for example, water, oils and fats, waxes, hydrocarbons, fatty acids, higher alcohols, esters, Water-soluble polymer, surfactant, metal soap, lower alcohols, polyhydric alcohol, pH adjuster, buffer, antioxidant, UV inhibitor, preservative, fragrance, powder, thickener, dye, chelate Agents and the like. These bases and additives may be used alone or in a combination of two or more. The content of these bases and additives is appropriately set according to the type of base and additives used, the form of food, and the like.

[Form]
The food of the present invention may be solid, semi-solid, or liquid.

  Examples of the form of the food of the present invention include general foods and drinks, foods for specified health use, nutritional supplements, functional foods, foods for patients, and the like. As the form of the food of the present invention, specifically, supplements such as capsules (soft capsules and hard capsules), tablets, granules, powders, and jellies; drinks such as nutritional drinks, fruit juice drinks, carbonated drinks; Preferred items such as ice, sherbet, gummy, candy and the like are exemplified. Among these foods and drinks, preferably supplements, more preferably capsules, tablets, granules, and particularly preferably capsules are mentioned.

  When the food of the present invention is a capsule, an embodiment in which the component (B) is contained as a capsule film and the components (A) and (C) are contained in the contents is preferable. When the food is a tablet or a granule, the tablet or granule may contain the components (A) to (C) in a mixed state, and the component (A) and the component (C). It may be a coating preparation in which the component (B) is coated as a coating film on the tablets or granules to be contained.

2. The method for suppressing the decomposition of gelatin is a method for suppressing the decomposition of gelatin in a food containing nattokinase and gelatin, which comprises adding (A) nattokinase and (B) gelatin together with (C) sardine to the food. It is characterized by incorporating a peptide.

  In the decomposition inhibiting method of the present invention, the types and amounts of nattokinase, gelatin, and sardine peptide to be used, other components that can be added to food, the form of food, and the like are described in the above “1. It is on the street.

  Hereinafter, the present invention will be described specifically with reference to Examples, but the present invention is not limited to these Examples.

In the following Test Examples and Formulation Examples, the sources and compositions of the components used are as follows.
Nattokinase powder : Trade name "Nattobacillus culture extract NSK-SD40", manufactured by Nippon Biological Science Laboratories
Gelatin : trade name "Gelatin T20H" (from pig skin), manufactured by Nippi Corporation
Sirden peptide : trade name "Sirden peptide Y-2", manufactured by Sengami Extract Co., Ltd.
Arginine : trade name "L-arginine", manufactured by Kyowa Hakko Bio Inc.
Lysine : Trade name "Food additive L-lysine hydrochloride", manufactured by Ajinomoto Co., Inc.
Citrulline : Trade name “Fermented Citrulline Kyowa”, manufactured by Kyowa Hakko Bio Inc.
Indigestible dextrin : trade name “Fibersol 2AG”, manufactured by Matsutani Chemical Industry Co., Ltd.
Rutin : brand name "αG Rutin P", manufactured by Toyo Sugar Co., Ltd.

Test example 1
Gelatin plates were prepared, and in the presence of various components, the degradation effect of nattokinase on the gelatin plates was evaluated. Specific test methods and results are as follows.

1. Test method
1-1. Preparation of Gelatin Plate First, purified water was heated to 50 ° C., and 20% by weight of gelatin and 0.2% by weight of methylparaben (preservative) were added and mixed to prepare a gelatin solution. 10 g of the obtained gelatin solution was spread on a Petri dish (9 cm inside diameter), and after uniformizing the thickness of the gelatin in the Petri dish, it was cooled at 4 ° C. for 1 hour or more to gelatinize the gelatin and form a gelatin plate in the Petri dish. Was.

1-2. Test for Decomposition of Gelatin Plate Test solutions having the compositions shown in Table 1 were prepared, and 0.5 ml of each test solution was dropped on a gelatin plate in a Petri dish, and allowed to stand at room temperature overnight with the Petri dish covered. Thereafter, the appearance of the gelatin plate was visually checked, and the degradation resistance of gelatin was evaluated according to the following criteria.
<Judgment criteria for degradation resistance of gelatin>
1: The gelatin plate is slightly dissolved.
2: The difference from the part where the gelatin plate was slightly dissolved and where the gelatin plate was not dropped was apparent.
3: About half the thickness of the gelatin plate is dissolved.
4: Most of the gelatin plate is dissolved and the bottom of the Petri dish is partially exposed.
5: The gelatin plate was completely dissolved and the bottom of the Petri dish was completely exposed.

2. The test results are shown in Table 1. When a test solution containing only nattokinase was used, the gelatin plate was completely decomposed (Comparative Example 1). In addition, even when a test solution containing arginine, lysine, citrulline, indigestible dextrin, or rutin was used together with nattokinase, degradation of the gelatin plate could not be suppressed at all (Comparative Examples 2 to 6). On the other hand, when the test solution containing the sardine peptide was used together with nattokinase, the decomposition of the gelatin plate was sufficiently suppressed (Example 1). As described above, pig-derived gelatin was significantly degraded in the presence of nattokinase, but by coexisting nattokinase and sardine peptide, degradation of pig-derived gelatin could be suppressed much more effectively.

Formulation Examples 1 to 5: Soft Capsules Using a liquid content having the composition shown in Table 2 and a coating (capsule film) having the composition shown in Table 3, soft capsules (containing 300 mg of the content liquid and 150 mg of the coating per one agent) Was manufactured.

Formulation Examples 6 to 7: Tablets Tablets having the composition shown in Table 4 (700 mg per tablet) were produced.

Formulation Examples 8 to 9: Granules Granules having the composition shown in Table 5 were produced.

Claims (5)

  A food comprising (A) nattokinase, (B) gelatin, and (C) a sardine peptide.   The food according to claim 1, wherein the component (C) is a sardine-derived sardine peptide.   The food according to claim 1 or 2, which is a capsule containing a capsule film formed of the component (B).   The food according to any one of claims 1 to 3, wherein the component (B) is derived from a pig. A method for suppressing the decomposition of gelatin in a food containing nattokinase and gelatin,
A method for inhibiting gelatin decomposition, comprising mixing (C) a sardine peptide with (A) nattokinase and (B) gelatin in food.