JP2555356B2 - Iron preparation without lipid oxidation and vitamin A deterioration - Google Patents

Description

TECHNICAL FIELD The present invention relates to an iron preparation for supplementing an iron deficiency anemia patient and the like.

Technical background Iron, together with copper, manganese and zinc, is indispensable for the normal metabolism and development of the body, and plays an important role even in a trace amount, so it is called an essential trace metal and is commonly used in foods. Included in.

Particularly, it is said that about 70% of iron content in the body is present in hemoglobin in blood, and iron deficiency anemia occurs due to insufficient intake of iron.

Therefore, supplementation of iron is important for nutritional supplements and the like given to humans who cannot take a normal diet such as patients who have undergone surgical operations such as total gastrectomy and trauma.

Thus, conventionally, iron is added to such nutritional supplements in the form of inorganic salts, so that the oxidation of the lipids contained in the nutritional supplements is promoted and the quality of the nutritional supplements deteriorates. There is. Further, according to the findings obtained by the present inventors,
It has been found that when iron in the form of an inorganic salt is added to a vitamin A-containing nutrient, the stability of vitamin A is lost and deteriorated, and the coexistence of vitamin C further promotes lipid oxidation.

Problem to be Solved by the Invention The present invention has been made in view of the above situation,
An object of the present invention is to provide an iron preparation for supplementing iron content, which is not accompanied by oxidation of lipids contained therein and deterioration of vitamin A even when added to nutritional supplements and the like.

 The present invention will be described in detail below.

Structure of the Invention A feature of the present invention is an iron preparation containing an iron-binding peptide obtained by hydrolyzing an iron-binding protein as an active ingredient.

Means for Solving the Problems In the present invention, the iron-binding peptide used as an iron content source can be prepared by hydrolyzing an iron-binding protein in which a protein such as milk protein, soybean protein, or egg white is bound to iron.

Next, an example of preparation of an iron-binding peptide will be described. An aqueous solution of an iron salt (for example, an aqueous solution of an organic iron salt such as iron gluconate or iron citrate and an inorganic iron salt such as iron sulfate or iron chloride may be used).
In addition, a protein such as milk protein (for example, casein or whey protein), soybean protein or egg white is dissolved and mixed at a concentration of 0.5 to 30%, preferably 5 to 15% to prepare an iron-binding protein. , This iron-binding protein, after heat sterilization if necessary, the temperature of about 50 ℃, pH 7 ~ 11, preferably pH 8
At -10, hydrolysis is performed with a proteolytic enzyme (one or more proteases that act neutral or alkaline). Then, after hydrolysis, the decomposition product is subjected to high-speed centrifugation, and if necessary, concentrated and dried to obtain an iron-binding peptide.

In the hydrolysis, the iron-binding protein solution and the protein hydrolyzate solution obtained by the decomposition are in the acidic region (pH
(6 or less), the bond between the protein or protein hydrolyzate and iron will be broken and iron will be released, so use a protein hydrolase that acts neutral or alkaline, and perform hydrolysis in the alkaline region. It is essential.

After the hydrolysis is completed, to separate the iron-binding peptide produced from the insoluble matter, high-speed centrifugation should be adopted because the iron-binding peptide is present in high concentration in the insoluble matter with low specific gravity. Is preferred.

When the iron-binding peptide according to the present invention is used by adding it to a nutritional supplement or the like as an iron preparation for iron supplementation, in addition to the advantage that the lipid in the nutritional supplement is not oxidized and vitamin A is deteriorated, the so-called An increase in amino acid absorption rate due to peptide absorption is expected.

That is, it is demonstrated that the oligopeptide is taken up into the cell in the intestinal lumen and decomposed into free amino acid in the cell, but the absorption rate of amino acids at that time is higher than the absorption rate of amino acids from the amino acid mixture of the same composition. Because it is.

As described above, according to the present invention, when iron preparations for supplementing iron are added to nutritional supplements and the like and given to patients with iron deficiency, lipids and vitamins contained in the nutritional supplements found in conventional iron preparations. There is an effect that iron can be effectively replenished without damaging A.

EXAMPLES AND EFFECTS The present invention and its effects are specifically described below with reference to examples.

EXAMPLE Preparation acids Casein iron binding peptide (Niyujirando Ltd., lactate worship casein) to 1 kg, was added to K ₂ CO ₃ 20 g and Na ₂ CO ₃ 20 g intake 9 was added, while heating to 60 ° C., the solution obtained by dissolving Heat sterilize for 15 minutes at a temperature of 90 ° C or higher, and then add 50
It was cooled to ℃ and kept.

Weigh each iron agent such as ferrous gluconate, ferric chloride, ferric citrate and ferrous sulfate so that the iron content will be 150 mg, add and dissolve each in water 1 separately, and use a sterilization filter. Sterilized.

Mix the casein solution and the iron agent solution prepared as described above, and then add 100 ml of 4N caustic soda solution to add p.
The temperature was adjusted to H8.0 to 9.0 and maintained at a temperature of 50 ° C.

In the obtained iron-containing acid casein solution, 7 g of pancreatin (manufactured by Amano Pharmaceutical Co., Ltd .: described in Japanese Pharmacopoeia) previously dissolved or suspended in an appropriate amount of water and protease N (Bacillus subtilis) -derived protease N ( Amano Pharmaceutical Co., Ltd.) 15 g were sequentially added as separate solutions, and the reaction was carried out for 16 hours while maintaining the temperature at 50 ° C. After completion of the reaction, 10 at 85 ℃
After heating for more than a minute to inactivate the enzyme, insoluble matter was removed by a high-speed centrifuge, concentrated by a rotary evaporator, and further freeze-dried to obtain 890 g of iron-binding peptide powder. (Yield 89%) The iron content of this preparation was about 16 mg per 100 g, the average peptide chain length was 2.0, and the free amino acid content was 30%.

Effects of Iron Engaging Peptides on Lipid Oxidation and Vitamin Degradation First, the results of examining the effects of iron on lipid oxidation and vitamin degradation are shown.

Test method: A milk protein hydrolyzate obtained by hydrolyzing casein with a neutral protease was used as a nitrogen source.
Enteral nutrition prepared by mixing sugar and vitamin A,
The combination shown in Table 1 to which vitamin C and iron were added was supplied to the forced deterioration test.

The forced deterioration test was carried out by blowing air for 2, 5 and 8 hours while keeping the test nutrient at a temperature of 60 ° C. and measuring the residual rate of vitamin A and the peroxide value (POV). .

In addition, iron gluconate (17 mg / 100 ml) was used as iron, and ascorbic acid (50 mg / 100 ml) was used as vitamin C.

 The results are shown in Table 1.

As can be seen from Table 1, when iron gluconate coexists with vitamin C, deterioration of vitamin A (VA) and oxidation of lipid are remarkable.

Next, using various iron-binding peptides prepared according to the procedure of the above example as a nitrogen source, fat, sugar, vitamin A
An enteral nutrient prepared by blending vitamins and minerals containing was subjected to a forced deterioration test by the same method as above. In addition, ascorbic acid as vitamin C 50mg / 100
ml was added.

 The results are shown in Table 2.

As shown in Table 2, the nutritional supplement containing the iron-binding peptide according to the present invention was found to have excellent effects of stabilizing vitamin A and preventing lipid oxidation regardless of which iron salt was used.

Claims (3)

(57) [Claims] 1. An iron preparation containing an iron-binding peptide as an active ingredient, which prevents lipid oxidation and vitamin A deterioration. 2. The iron preparation according to claim 1, wherein the iron-binding peptide is obtained by hydrolyzing iron-binding milk protein, iron-binding soybean protein or iron-binding egg white. 3. The method according to claim 1, wherein the hydrolysis is carried out using a protease that acts neutrally or alkaline.
The iron preparation according to the item.