JP3231118B2 - Ferrous iron stabilizer - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a divalent iron-containing edible composition containing a high molecular weight yeast protein having a molecular weight of 5,000 or more as an active ingredient.

[Detailed description of the invention] [0002] Iron is one of the most important minerals in living organisms, and its physiological actions are diverse. Already in the 19th century, iron deficiency anemia due to insufficient iron intake was recognized. In the 20th century, research on metabolism of iron in vivo has progressed further, and knowledge on diagnosis, prevention and treatment of diseases involving iron has been elucidated.

[0003] However, despite the enrichment of dietary habits, nutritional knowledge has not been widespread in general. It is known that Japanese people lack calcium and iron. In particular, iron deficiency anemia is a disease that is widely occurring not only in developing countries but also in developed countries. In addition, it is known that iron deficiency anemia occurs in fish and fish as well as mammals when iron is insufficient in feed and feed.

[0004] Since iron is indispensable as a component of hemoglobin, and it is known that divalent iron is superior to trivalent iron in absorbability from the gastrointestinal tract, it improves blood properties. Conventionally, ferrous compounds such as ferrous sulfate, ferrous fumarate, and ferrous succinate have been used. However, the above-mentioned ferrous compound such as ferrous sulfate has a disadvantage that when it is present in an edible composition or in the digestive tract, it tends to become a trivalent iron compound which is oxidized and hardly absorbed. is there.

[0005] On the other hand, there are several reports on a method of increasing the use value of iron using a microorganism or the like. For example,
A water-soluble substance of iron, for example, ferrous fumarate or ferrous lactate, is dissolved in a medium in advance, and edible microorganisms are cultured to produce an iron-containing bacterial cell (JP-A-57-6878). It merely mentions that the microbial cells had a high iron content. In addition, a method for producing an organic complex of an essential trace element (JP-A-57-18969) and a method for producing an iron-enriched nutrient (JP-A-58-72522) include:
The yeast cell suspension and the iron compound solution were mixed in water, and the mixture was left at room temperature for a while with stirring.After removing the supernatant, the residue was the iron-chelating microbial cells. Microbial powder obtained.

[0006]

However, the above method of mixing the yeast suspension and the iron compound solution, leaving the mixture at room temperature for a while with stirring, and then chelating the iron to the residue excluding the supernatant liquid removes the yeast. It is simply used as yeast cells without crushing, and water and iron compounds are simply added to the cells and left at room temperature. In such a method, not only iron is not efficiently chelated into intracellular proteins, but also The stability of the iron (II) chelate compound was also poor.

An object of the present invention is to provide an edible composition such as beverages, foods and iron preparations, particularly a high molecular weight protein which can stably retain ferrous iron which is hard to be stably maintained in a solution, even in a solution state. to provide a stabilizer.

[0008]

Means for Solving the Problems The present inventors have conducted intensive studies in order to solve the above-mentioned problems, and as a result, it has been found that a low molecular protein fraction or a decomposed product of a high molecular protein forms a bond with iron. But does not stabilize divalent iron. For this reason, it was not possible to stably maintain iron (II) in a solution having a pH at which iron is unlikely to be present as iron (II). A wide range of pH that stabilizes monovalent iron and is difficult to exist as ferrous iron
In various edible compositions including the liquid edible composition in the region, it was found that ferrous iron was stably maintained.

The present invention has been completed on the basis of the above findings, and is a divalent iron-containing edible composition containing a yeast macromolecular protein having a molecular weight of 5,000 or more as an active ingredient. . First, the high molecular weight protein of yeast in the present invention is:
It is obtained by the method presented below. For example, genus Saccaromyces, Torulasupora
Genus take Russia Pushisu (Torulopsis) genus, Mikotorura (Mycotor
ula) genus, Candida genus, Hansenula (Hanse
nula) genus, Kluyveromyces genus and the like, extract the contents from edible yeasts by, for example, hot water extraction at 80 to 100 ° C, cell disruption, etc., and use an ultrafiltration membrane (exclusion limit). MW 5000) and a molecular weight of 500
Obtain zero or more fractions. The thus obtained fraction of the yeast macromolecular protein may be, for example, appropriately concentrated and then sterilized and recovered in a liquid state. After that, the protein may be isolated and recovered by a conventional drying method that does not denature the protein, for example, ventilation drying or spray drying at a low temperature, or freeze-drying method. May be.

The ferrous iron in the present invention is not particularly limited as long as it is a nontoxic and water-soluble compound which can release divalent iron ions. Ferrous sodium citrate, ferrous fumarate, ferrous gluconate, ferrous lactate, and the like, for the purpose of stabilizing ferrous iron in an edible composition containing such ferrous iron It is one of the things.

Next, when stabilizing ferrous iron using the yeast polymer protein obtained as described above, 20,000 ppm of iron element per dry weight of yeast polymer protein was used.
Any use ratio of the following concentration may be used, and preferably 120
It may be used at a concentration of from 00 ppm to 1000 ppm,
Furthermore, even if the concentration is less than these, for example, 100 ppm, only the concentration of ferrous iron is diluted, and there is no particular problem in the technology of stabilization. This is the usage ratio of the concentration.

Next, in stabilizing ferrous iron using the yeast polymer protein, an aqueous medium such as water, various fruit juices, and sports drinks are used in the presence of the yeast polymer protein and ferrous iron. After being left at room temperature for a while while being stirred in an edible aqueous medium such as a nutritional or health drink, it is appropriately dried by a conventional method to form a conjugate of the high molecular protein and ferrous iron. Further, the content is extracted from iron-containing yeast (Japanese Patent Application No. 3-359282) in which iron is incorporated into living yeast cells in advance by hot water extraction, cell crushing, etc., and then subjected to an ultrafiltration membrane (exclusion limit MW 5000). ) To obtain a fraction containing ferrous iron having a molecular weight of 5,000 or more and a high molecular weight protein conjugate.

[0013] Further, by adding divalent iron to the liquid edible composition in advance and adding the above-mentioned yeast high molecular protein to the liquid edible composition, the ferrous iron in the liquid edible composition is added. Can be stabilized. In addition, the high molecular weight protein of yeast is previously contained in the liquid edible composition, and the ferrous iron in the liquid edible composition is stabilized by adding ferrous iron to the protein. Is also possible.

[0014] The complex of yeast macromolecular protein and ferrous iron
When the abundance ratio of ferrous iron in the range of 5 to 10 was observed, 80% or more was stably maintained as it was. In addition, the ferrous iron inorganic compound, organic compound not bound to the high molecular weight protein of yeast, and the fraction containing the low molecular weight of yeast protein and the enzyme protein of the yeast protein, the content of ferrous iron is reduced. did.

[0015] From the above, the yeast having a molecular weight of 5000 or more
Mother polymer protein to stabilize the unstable divalent iron, the yeast high content
By child protein to form a conjugate of bivalent iron, also found to be stably maintained while the divalent iron in the alkaline solution from the acid, molecular weight 5000 or more yeast high
It was confirmed that molecular protein is the stabilizer of ferrous iron. Further, the molecular weight of 5000 or more yeast polymer protein, divalent stabilizing effect of other edible components to an extent not significantly reduce the iron, for example, cell components, by mixing starch and proteins as bulking agents suitably employed For example, even when bacterial cell components and bulking agents are mixed in substantially equal amounts with a yeast macromolecular protein having a molecular weight of 5,000 or more , the effect of stabilizing ferrous iron can be exhibited.

[0016] The present invention thus provides a polymer having a molecular weight of 5,000 or more.
The present invention provides a ferrous iron stabilizer in a ferrous iron-containing edible composition containing a yeast polymer protein as an active ingredient. For example, 100 to 20,000 ppm, preferably 100 to 20,000 ppm of iron element per the above polymer protein (dry weight) is preferable. Is 1000 to 12000
The complex of a yeast polymer protein having a molecular weight of 5,000 or more and ferrous iron, which is stabilized in a state of divalent ions and contained as a concentration of ppm, is used as an edible composition, for example, fruit juice, sports drink, nutrition and health. Beverages such as drinks, biscuits, foods such as cookies, flour as a raw material for food,
Further, as an oral iron supplement, an appropriate amount of conjugate capable of ingesting an iron content of, for example, preferably 0.5 mg to 5 mg per day of iron element may be used.

[0017]

EXAMPLES The present invention will now be described specifically with reference to examples, but the present invention is not limited to these examples.

[0018]

Example 1 Stabilization of ferrous iron in a solution of yeast macromolecular protein Yeast Saccharomyces cerevisiae 237NG (trade name:
45 yeasts, manufactured by Asahi Kasei Kogyo Co., Ltd.)
And then heated for 60 minutes to obtain a bacterial protein extract. Then, an ultrafiltration membrane (manufactured by Amicon) was used to remove a fraction having a molecular weight of 5,000 or less, thereby obtaining a yeast protein having a molecular weight of 5,000 or more. Got a minute. In addition, 120
The supernatant from which the precipitate has been removed by centrifugation at 00 rpm is collected,
Then, it is freeze-dried and the yeast high molecular protein fraction 2.1 g
I got

Next, ferrous sulfate was added to the yeast polymer protein so as to have a concentration of 10,000 ppm as an iron element per protein, and the mixture was stirred and dried to obtain a yeast polymer protein iron-bound product. The divalent iron content of the conjugate was 90%. Using this yeast polymer protein iron conjugate, 50 ppm as iron element in the range of pH 5 to 10 (divalent iron content is 45 ppm
However, an aqueous solution was prepared and stored such that 50 ppm was converted to 100% as total iron). The results are shown in Table 1. The measurement of ferrous iron was quantified based on the orthophenanthroline method, and the measurement on day 0 was performed within 60 minutes after the adjustment, and the same applies hereinafter.

[0020]

[Table 1]

[0021] As shown in the above results, in the acidic to alkaline range of pH 5 to 10, all of them maintain a ferric iron content of 80% or more.
It was found that yeast macromolecule stably retains divalent iron, which is an active ingredient for stabilizing ferrous iron.

[0022]

Example 2 Stabilization of ferrous iron in a ferrous iron-containing liquid edible composition Liquid edible composition such as orange juice beverage 25
In 0 ml, 8 mg of ferrous sulfate as ferrous element was previously contained as ferrous iron, and 1 macromolecule of yeast was added thereto.
g was added. This solution was adjusted to pH 5 to 10 using 0.1 N sodium hydroxide for testing, and the content of divalent iron is shown in Table 2.

[0023]

[Table 2]

As shown in Table 2, in the orange juice beverage, as in Example 1, the yeast high molecular protein of the present invention was obtained by stabilizing ferrous iron at a pH of 5 to 10.

[0025]

Example 3 Stabilization of ferrous iron when ferrous iron is added to a liquid edible composition containing a high molecular weight protein of yeast Liquid edible composition, for example, orange juice beverage 25
To 0 ml, 1 g of a high molecular weight protein of yeast was added in advance, and then 8 mg of ferrous sulfate as iron element was added thereto as ferrous iron. The pH of this solution was adjusted from 5 to 10 using 0.1 N sodium hydroxide, and the iron (II) content is shown in Table 3.

[0026]

[Table 3]

As shown in Table 3, in the orange juice beverage, as in Example 1, the yeast high molecular protein of the present invention was obtained by stabilizing ferrous iron at a pH of 5 to 10.

[0028]

[Reference Example 1] Stability of ferrous iron in a solution of a ferrous compound Among ferrous compounds, ferrous sulfate, sodium ferrous citrate, and ferrous lactate in a pH range of 5 to 10. Aqueous solutions were prepared so that each had an iron element concentration of 50 ppm. The ratio of divalent iron to total iron in this solution was measured. The results are shown in Table 4.

[0029]

[Table 4]

As described above, the content of the ferrous compound decreased as the pH of the solution increased, and it was impossible to exist as ferrous iron. This indicated that ferrous iron was generally very unstable in solution and was prone to be oxidized to trivalent iron.

[0031]

[Reference Example 2] Stability of ferrous iron in a solution of a yeast protein hydrolyzate in a solution
Alternatively, it is decomposed by a protease + peptidase treatment, and ferrous sulfate is added thereto in an amount of 5% as an iron element per dry cell.
The mixture was stirred at a concentration of 000 ppm and dried to obtain an iron conjugate of a yeast protein hydrolyzate. The divalent iron content of this conjugate was 91%.

A commercially available yeast extract (yeast extract A) which has been self-digested, and a commercially available yeast extract (yeast extract B) which has been subjected to enzymatic decomposition are used. After stirring and drying as described above, an iron-bound product was prepared. The divalent iron content of the conjugate was 90%. Using these yeast protein hydrolyzate iron-binding substances, 50 ppm as iron element in the pH range of 5 to 10
An aqueous solution was prepared and stored such that Table 5 shows the decomposition rates (formol nitrogen (FN) / total nitrogen (TN)) of these proteolysates and the ratio of ferrous iron in the solution.

[0033]

[Table 5]

As described above, when the yeast protein was decomposed from a macromolecule to a low molecular weight, it became impossible to stably maintain ferrous iron in a solution, and the ratio of ferrous iron was significantly reduced.

[0035]

[Reference Example 3] Stability of ferrous iron in a solution of yeast extract Ferrous sulfate was added to a hot water extract of yeast cells that was not subjected to ultrafiltration membrane treatment and also contained a low-molecular-weight fraction, and dried protein was added. The mixture was stirred to be 5000 ppm as iron per weight and dried, and the content of divalent iron was measured to be 85%. An aqueous solution was prepared and stored in such a manner that iron became 50 ppm in a pH range of 5 to 10. Table 6 shows the ratio of ferrous iron in this solution.

[0036]

[Table 6]

[0037] As described above, the tendency that the ferrous iron was stably retained was observed due to the inclusion of the high molecular weight protein of yeast, but the stability of the ferrous iron was high due to the inclusion of the low molecular weight fraction. It decreased compared to the case of molecular protein alone.

[0038]

Industrial Applicability According to the present invention, divalent iron, which is an essential nutrient for living organisms, is stably maintained in an aqueous solution of food or the like by a yeast macromolecular protein having a molecular weight of 5,000 or more, and the pH is adjusted to alkaline. The present invention relates to a stabilizing agent for ferrous iron in which ferrous iron is stably retained without being oxidized even when tilted to the side. The ferrous iron stabilizer of the present invention requires ferrous iron to stably maintain divalent iron excellent in absorption in the gastrointestinal tract and remain divalent in a solution state.
Helps stabilize ferrous iron in foods .

Claims (2)

(57) [Claims] 1. A ferrous iron stabilizer in a ferrous iron-containing edible composition comprising a yeast macromolecular protein having a molecular weight of 5,000 or more as an active ingredient. 2. The iron (II) stabilizer according to claim 1, wherein the iron element is 20,000 pp per dry weight of yeast high molecular protein.
Fe-containing edible composition having a usage ratio of not more than m
Divalent iron stabilizer in.