JP3029887B2 - Casein phosphopeptide-containing foods - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

The present invention relates to a casein phosphopeptide (CP
It relates to a food containing P). More specifically, the present invention relates to a food containing CPP, wherein carrageenan ,
1 selected from the group consisting of dextran sulfate and mucin
It relates to a food containing a seed or two or more kinds.

[0002]

2. Description of the Related Art CPP is a peptide having a high content of phosphorylated serine obtained by allowing a protease to act on milk casein (Naito, "Journal of the Japanese Society of Nutrition and Food" VO
L. 39, 433-439 (1986)). This CPP
Has a solubilizing effect on minerals such as calcium and iron,
Attention as a substance that promotes the absorption of these minerals,
Already used in many foods.

[0003] However, CPP is presumed to be easily dephosphorylated by alkaline phosphatase present in the mucosa of the small intestine, and the present inventors have actually confirmed the degradation (see Examples). Furthermore, it has been known that CPP dephosphorylated by a kind of phosphatase completely loses the solubilizing effect of minerals (Saito, "Japan Food Science" VOL. 29, 21).
To 32 (1990)), but a method for preventing such enzymatic degradation is not yet known.

[0004]

Accordingly, the present invention provides a C
An object of the present invention is to provide a food containing PP in which the above-mentioned enzymatic decomposition is prevented and the mineral solubilizing effect of CPP is maintained.

[0005]

Means for Solving the Problems The present inventors conducted research to find a substance that can prevent dephosphorylation of CPP by alkaline phosphatase present in the mucosa of the small intestine among substances that can be used in foods. The present inventors have found that one or more selected from the group consisting of carrageenan , dextran sulfate and mucin , which are usually used as thickeners, are effective, and completed the present invention.

[0006] That is, the present invention relates to a food containing CPP, which comprises one or more selected from the group consisting of carrageenan , dextran sulfate and mucin. The present invention also comprises the above foodstuff further fortified with calcium and / or iron. The carrageenan used in the present invention is also called carrageenin, and is mainly composed of a sulfate of a polysaccharide containing galactose and anhydrogalactose as components of seaweed belonging to Rhodophyceae as well as agar. Carrageenan is obtained by drying and bleaching the seaweed, or by heating and extracting the dried seaweed with dilute alkali, hot water extraction to extract the main component carrageenan, and vacuum drying or adding an organic solvent. be able to.

[0007] Carrageenan is a mixture of several components, including components called κ-carrageenan, λ-carrageenan, ι-carrageenan, and μ-carrageenan. As food products, κ-carrageenan, λ-carrageenan and ι-carrageenan are commercially available. Conventionally, thickeners such as donut, cream and jam, stabilizers, gelling agents, dispersants,
Used as an emulsifier.

[0008] Carrageenan is preferably used in a food containing CPP in an amount of about 0.001 to 50 times the weight of CPP, and particularly preferably in an amount of 0.5 to 10 times the weight of CPP. Carrageenan usage is CPP
If it is less than 0.001 times the weight, the effect of using carrageenan cannot be expected much, and if it is more than 50 times, the viscosity of carrageenan makes it difficult to add to food, and the cost of raw materials is reduced. It is not preferable because it becomes too high.

Although outside the scope of the present invention,
About the use of. Pectin is widely contained in plant tissues and is generally citrus (especially lime,
Lemon, orange, grapefruit, etc.) and apple pomace are used as raw materials. Pectin is polygalacturonic acid in which a part of polygalacturonic acid is methylesterified, and the remaining carboxyl groups exist in a free state or in the form of an ammonium salt, a potassium salt, a sodium salt, or the like. Various types are commercially available depending on the degree of methyl esterification.

Pectin is widely used in foods as a gelling agent, thickening stabilizer and emulsifier. In addition, it is also used as a pharmaceutical jellying agent and emulsifier,
It is also used as a dietary fiber.

Pectin is preferably used in an amount of about 0.01 to 50 times the weight of CPP in foods containing CPP, and particularly preferably 0.1 to 10 times the weight of CPP. Pectin usage relative to CPP
If it is less than 0.01 times the weight, the effect of using pectin cannot be expected, and if it is more than 50 times the weight, it becomes difficult to add to foods due to the viscosity of pectin.

The dextran sulfate used in the present invention is a sulfate of dextran, and is known to have a clarifying effect on dietary lipemia.

Dextran sulfate is preferably used in a food containing CPP in an amount of about 0.01 to 50 times by weight, particularly preferably 0.1 to 10 times by weight of CPP. If the amount of dextran sulfate used is less than 0.01 times the weight of CPP, the effect of using dextran sulfate cannot be expected, and if it exceeds 50 times the weight, it is not economical.

The mucin used in the present invention is an animal viscous protein (glycoprotein) that is precipitated as a viscous coagulum (mucin coagulum) by a dilute inorganic acid and does not dissolve by the addition of excess acid. Mucin, egg white mucin and the like.

[0015] Mucin is preferably used in a food containing CPP in an amount of about 0.01 to 50 times the weight of CPP, particularly preferably 0.1 to 10 times the weight of CPP. The amount of mucin used is 0.
If the weight is less than 01 times, the effect of using mucin cannot be expected, and if it is more than 50 times, it is not economical.

In the present invention, the above carrageenan , dextran sulfate and mucin can be used alone or in combination of two or more.

The food of the present invention is not limited to a normal "food", but may be a food having any form, such as a drink such as a drink, tablet confections and tablets including forms such as drops. .

The food of the present invention further comprises calcium and / or
Or it may be strengthened by iron. When strengthening with calcium, natural products such as eggshell, bone, coral, shellfish, calcium carbonate, calcium phosphate, calcium chloride, calcium sulfate, calcium citrate, calcium gluconate, calcium lactate, etc. are particularly limited to CPP. However, it can be added in a weight of about 0.1 to 1,000 times. When strengthening with iron, ferrous pyrophosphate, ferric pyrophosphate, ferric citrate, ferrous gluconate, iron lactate, heme iron and salts thereof are not particularly limited with respect to CPP. Can be added in an amount of about 0.1 to 1,000 times the weight. In each case, it goes without saying that harmless substances are used for food.

[0019]

According to the present invention, in foods containing CPP, CPP is not easily dephosphorylated by alkaline phosphatase present in mucosa of the small intestine, and the effect of solubilizing minerals possessed by CPP is maintained. Food is provided.

[0020]

The present invention will be described below in more detail with reference to Test Examples and Examples. Test Example 1 Decomposition test of CPP with alkaline phosphatase “CPP-III” manufactured by Meiji Seika Co., Ltd. was used as the CPP. The same applies to the following Test Examples and Examples.

CPP was dissolved at 1 mg / ml in a 55 mM Tris-HCl buffer containing 5.5 mM magnesium chloride, added with calf intestinal alkaline phosphatase (Sigma), and incubated at 37 ° C. for 20 minutes.

CPP was degraded by measuring the absorbance of phosphoric acid dephosphorylated by phosphatase at 660 nm by a modified method of Fiskesabarov (Ogawara, Uchino, "J. Antibiotics", VOL. 38,
153-156 (1985). As is clear from the results shown in Table 1 below, an increase in phosphoric acid due to the decomposition of CPP was observed.

Table 1 Amount of added alkaline phosphatase Amount of phosphoric acid generated Amount of enzyme (unit) Absorbance 660 nm 0.0 0.2 0.605 0.6 0.911 1.0 1.106 1.1.5 1.230 3. 0 1.238 From this test, it is easily understood that CPP is enzymatically degraded in the small intestine and loses its effect.

Test Example 2 Effect of Preventing the Decomposition of Carrageenan, Pectin, Dextran Sulfate and Mucin In the method of Test Example 1, various samples of various concentrations were added, and as shown in Table 2, the alkaline phosphatase of CPP was used. Decomposition could be prevented. Among carrageenans, λ-carrageenan was particularly effective. Table 2 Sample 50% inhibitory concentration μg / ml λ 37ι 180 κ 400 Pectin (made of lemon) 230 Dextran sulfate 200 Mucin (made of stomach) 20

Test Example 3 In Test Example 2, each sample was found to inhibit the degradation of CPP by the intestinal degrading enzyme, so that other functions of CPP, specifically, the calcium phosphate precipitation inhibiting effect of CPP ( Naito, "Journal of the Japan Nutrition and Food Society" VO
L. 39, 433-439 (1986)).

It was tested whether carrageenan retains the calcium phosphate precipitation inhibiting effect under conditions where the CPP is degraded by the enzyme and the calcium phosphate precipitation inhibiting effect is lost. 1. Reagent (1) 10 mM calcium solution 10 mM CaCl ₂
Physiological saline (2) 20 mM phosphoric acid solution 20 mM Na ₂ HP
O ₄ physiological saline (3) CPP-III manufactured by Meiji Seika Co., Ltd. (4) Carrageenan (λ); carrageenan (κ); pectin (made of lemon), manufactured by Wako Pure Chemical Industries, Ltd., low methoxyl type ( LM); Sanei Chemical Industry Co., Ltd.); Dextran sulfate (Mw: ~ 50,000, manufactured by Pharmacia Japan Co., Ltd.); Mucin (porcine) stomach; Wako Pure Chemical Industries, Ltd.
(5) Alkaline phosphatase 2. Method 6 mg of CPP of (3), each specimen of (4), 20 units of enzyme of (5) and 10 ml of calcium solution of (1),
10 ml of the phosphoric acid solution of (2) was added and heated at 37 ° C. for 1 hour. Thereafter, the reaction solution was centrifuged at 2,500 rpm for 5 minutes, and the supernatant was collected. As is clear from the results shown in Table 3 below, each sample had a calcium phosphate precipitation inhibiting effect.

Under the condition that 4.7 mM calcium is solubilized by CPP, under the condition that the function of CPP is lost by the small intestinal degrading enzyme and the solubility is reduced to 1.5 mM,
Carrageenan (λ) is 20 μg per 300 μg / ml CPP.
It is effective at μg / ml or more, and carrageenan (κ) is 100 μg / ml.
It was effective at ml or more. Further, pectin (LM: low methoxyl type) was 20 μg / CPP 300 μg / ml.
The pectin made of lemon was effective at 200 μg / ml or more. Mucin and dextran sulfate are 2
It was effective at more than 00 μg / ml.

Table 3 検 体 Sample name Concentration ALP Ca concentration Inhibition rate μg / ml u / ml mM (%) 対 照 control, physiological saline Water 0 4.7-control, saline 0 1 1.5-carrageenan (λ) 2001 1 4.7 100 100 1 4.7 100 40 1 4.5 94 20 1 4.5 94 10 1 1. 250 carrageenan (κ) 200 1 4.5 94 100 1 3.9 73 40 1 1.7 6 20 1 1.30 ──────────────── Pectin (LM) 2001 14.7 100 100 14.7 100 40 14.5 94 20 14.5 93 10 1 1.250 Pectin 200 1 4.5 94 ( (Made of lemon) 100 1 4.4 91 40 1 1.6 3 20 1 1.76 Dextran sulfate 400 1 4.7 100 300 1 4.5 94 200 1 1.45 92 100 1 1.350 ─────────────────── Mutin 400 1 4.7 １００ 100 300 1 4.6 97 200 1 4.55 95 100 1 1.350 ──── ────────────────────────────────

Example 1 Palatinose 39.5 g, vitamin C 70 mg, sodium citrate 250 mg, magnesium chloride 30 mg, calcium lactate 30 mg, CPP-III 5 mg, carrageenan 10 mg, citric anhydride 360 mg, flavoring agent 50 mg
Then, each component was dissolved using 200 g of water and sterilized by heating at 100 ° C. for 15 minutes, and then filtered to produce a drink.

Example 2 10 g of dried buckwheat sprouts, 1 g of eggshell calcium, CPP
-0.2 g of III and 0.5 g of carrageenan were mixed to produce tea and an extract thereof in a conventional manner.

Example 3 200 g of flour, 80 g of sugar, 2 g of salt, 5 margarines
0 g, egg 50 g, water 10 g, sodium bicarbonate 0.6
g, ammonium bicarbonate 0.75 g, calcium carbonate 1.8
g, CPP-III 0.18 g and carrageenan λ 0.18 g
, A dough was prepared, molded and roasted in a conventional manner to produce a biscuit.

Example 4 120 g of flour, 35 g of sugar, 15 g of shortening,
1.5 g of whole egg powder, 1 g of salt, 0.6 g of sodium bicarbonate,
0.5 g ammonium carbonate, 20 g water, 3 eggshell calcium
g, CPP-III 0.3 g and carrageenan λ 0.6 g, a biscuit was produced in the same manner as in Example 3.

Example 5 Eggshell calcium 130 g, CPP-III 13 g, carrageenan λ 26 g, ascorbic acid 20 g, Avicel 40
g and sorbitol 271 g by a conventional method using a mixer, followed by tableting to produce tablet confectionery and tablets.

Example 6 150 g of bovine bone meal, 15 g of CPP-III, carrageenan λ
15 g, citric acid 5 g, lactose 30 g, sugar ester 20 g, talc 5 g and reduced maltose 260 g were mixed by a conventional method to produce tablet confections and tablets.

Example 7 (For reference) Palatinose 39.5 g, vitamin C 70 mg, sodium citrate 250 mg, magnesium chloride 30 mg, calcium lactate 30 mg, CPP-III 5 mg, pectin 10 mg, citric anhydride 360 mg and flavor 50 mg
Was dissolved in 200 g of water, sterilized by heating at 100 ° C. for 15 minutes, and then filtered to produce a drink.

Example 8 200 g of flour, 80 g of sugar, 2 g of salt, 5 margarines
0 g, egg 50 g, water 10 g, sodium bicarbonate 0.6
g, ammonium bicarbonate 0.75 g, calcium carbonate 1.8
g, 0.18 g of CPP-III and 0.18 of dextran sulfate
Using g, a dough was prepared, molded and roasted to produce a biscuit.

Example 9 (For reference) 130 g of eggshell calcium, 13 g of CPP-III, 26 g of pectin, 20 g of ascorbic acid, 40 g of Avicel and 271 g of sorbitol were mixed in a mixer, and then tableted into tablets and tablets.

Example 10 Flour 200 g, sugar 80 g, salt 2 g, margarine 5
0 g, egg 50 g, water 10 g, sodium bicarbonate 0.6
g, ammonium bicarbonate 0.75 g, calcium carbonate 1.8
g, 0.18 g of CPP-III, 0.1 g of dextran sulfate and 0.1 g of carrageenan, and a dough was prepared and molded and roasted to produce a biscuit.

Example 11 130 g of eggshell calcium, 13 g of CPP-III, 13 g of pectin, 13 g of mucin, 20 g of ascorbic acid, 40 g of Avicel and 271 g of sorbitol were mixed with a mixer and tabletted into tablet confections and tablets.

Example 12 Eggshell calcium (130 g), CPP-III (13 g), carrageenan (7 g), pectin ( 7 g), mucin (7 g), dextran sulfate (7 g), ascorbic acid (20 g), avicel (40 g) and sorbitol (271 g) were mixed with a mixer, and the mixture was tableted to obtain a tablet. And tablets.

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Claims (2)

(57) [Claims] 1. A food containing casein phosphopeptide (CPP), comprising carrageenan, dextran sulfate and
A food containing one or more selected from the group consisting of mucin . 2. The food according to claim 1, which is fortified with calcium and / or iron.