JP4111969B2 - Method for producing clear or starch-free DNA-containing beverage or liquid food - Google Patents

Description

The present invention is a method for producing a clear or starch-free DNA-containing beverage or liquid food for ingestion of DNA, a clear DNA-containing beverage or liquid food obtained by this production method, and a method for producing the same. The present invention relates to a DNA dissolution stabilizer and an additive for adding DNA .

  DNA is a gene itself, and its basic substance is deoxyribonucleotide. The deoxyribonucleotide consists of three components: phosphate, deoxyribose and nucleobase. Nucleobases (adenine, guanine, thymine, and cytosine) are bound to deoxyribose, and the deoxyribose is bound linearly by a phosphodiester bond to constitute a chain polymer. By the sequence of four nucleobases, gene information is retained and genetic information is transmitted via RNA (ribonucleic acid). Research on decoding the structure and genes of such DNA has been actively conducted, but the physiological effects of this DNA have not been studied so far and have not been elucidated.

  Nucleotides in food (DNA and ribonucleic acid (RNA)) are considered to have no nutritional value because nucleotides necessary for living bodies (deoxyribonucleotides and ribonucleotides that are basic substances of RNA) are synthesized in the body. I have been. For this reason, studies on the physiological effects of nucleic acids have not been carried out much.

  However, recent studies have shown that nucleic acids in food are often absorbed after being broken down into nucleotides and nucleosides and reused for nucleic acid synthesis in the body. I know that there is. For this reason, it has become important to take in nucleic acids as a seventh quasi-nutrient.

That is, nucleotides and nucleosides that are constituents of nucleic acids are considered to have the following physiological effects.
(1) It has an effect of improving nutrition such as influence on cholesterol metabolism, promotion of growth in weaning period, and improvement of fat metabolism.
(2) It has immunity improving effects such as increased resistance to diseases and cancer, decreased cellular activity (preventing aging), and promoting lymphatic thymus development.
(3) Liver regeneration, suppression of protein degradation, improvement of energy metabolism during hepatic ischemia, activation of liver energy metabolism such as repair of liver damage, and liver regeneration effects.
(4) Intestinal tract preservation effects such as protection of the small intestinal mucosa and recovery of the intestine after diarrhea.
(5) It has protective effects on the skin such as a moisturizing effect, UV absorption inhibition, and skin activation.
(6) It has an effect of suppressing a decrease in brain function accompanying aging.

  On the other hand, seafood testes such as salmon, masu, herring, scallops, scallops, etc. are generally called Shirako, and some of them are used as edible and meal ingredients, but most of them are discarded. It was disposed of and was an unused resource. However, since the testis of seafood is rich in nucleoprotein (nucleoprotein, complex of DNA and basic proteins such as protamine and histone), which is the main component of sperm nucleus, it is considered to be extremely promising as a raw material resource of DNA. It is done.

  The present applicant has focused on the physiological effects of fish and shellfish testis (shirako) components, and extracted and purified nucleoprotein from the fish and shell testis, and used this for nutrition for enhancing durability and fertility. Research and development of supplementary food (Japanese Patent Publication No. 6-22467: Patent Document 1) and nutritional supplement for enhancing durability (Patent No. 19015558: Patent Document 2, Patent No. 2567231: Patent Document 3) .

  Thus, the present inventor has advanced research and development for the purpose of effectively utilizing seafood testis. As a result, it was newly found that DNA or nucleoprotein purified from a white child component has a brain function lowering inhibitory effect, and research and development of a brain function lowering inhibitor or a brain function lowering inhibitory food was carried out (JP 2004-143110 A). Gazette: Patent Document 4), and DNA was found to have a durability enhancing action, and a durability enhancer was researched and developed (Japanese Patent Laid-Open No. 2003-235504: Patent Document 5).

  In order to exhibit these actions exhibited by DNA in the body of humans and animals, there is a method of allowing DNA to be easily ingested by including DNA in a food or the like having an easily ingested form. For example, a method of ingesting DNA by dissolving it in water, a beverage such as a soft drink or a drink, or a liquid food containing water is considered.

As an example similar to this, using the above-mentioned nucleoprotein (nucleoprotein), Japanese Patent Application Laid-Open No. 2003-325149 “Health drink with water-soluble nucleoprotein” and Japanese Patent Application Laid-Open No. 2004-16143 “water-soluble nucleoprotein degradation” "Product manufacturing method" has been filed (Patent Document 6, Patent Document 7). In these methods, DNA contained in a nucleoprotein is hydrolyzed with a nuclease and added to a drink as an oligonucleotide / nucleoside.
Japanese Examined Patent Publication No. 6-22467 Japanese Patent No. 1901558 Japanese Patent No. 2567231 JP 2004-143110 A JP 2003-235504 A JP 2003-325149 A JP 2004-16143 A

  Many beverages such as soft drinks and drinks contain organic acids such as ascorbic acid (vitamin C) and citric acid, which are added as active ingredients or for the purpose of preventing oxidation or storage, so that the pH is 3 to 4. Although it shows acidity, when DNA is dissolved in this pH range, it becomes a problem that turbidity and starch are generated in the beverage during storage. The reason for this is that DNA is unstable under acidic conditions, and the deoxyribonucleotides that make up the DNA have purine bases that are purines (hereinafter referred to as purine nucleotides) decomposed (depurination reaction). It is thought to cause turbidity and precipitation. Moreover, such a phenomenon is accelerated | stimulated by the heating which is a general sterilization method of a drink.

  Such degradation of DNA under acidic conditions is considered to be a phenomenon that can occur in common with oligonucleotides and mononucleotides produced by degrading DNA. Japanese Unexamined Patent Application Publication No. 2004-16143 does not describe a description of the phenomenon and a preventive measure thereof.

  As described above, DNA (deoxyribonucleic acid) is used as a health food because it exhibits various physiological effects. In order to efficiently use DNA as a health food or the like, it is preferable that the DNA can be ingested after being dissolved in a beverage such as a drink or a liquid food. Furthermore, in the case of beverages and liquid foods that are required to be clear or free of starch, it is required that no turbidity or starch is caused by adding DNA.

  Accordingly, an object of the present invention is to provide a clear or non-starch acidic beverage or liquid food capable of maintaining the dissolution stability of DNA when DNA is contained in a clear acidic beverage or acidic liquid food, and these It is in providing the manufacturing method of. Another object of the present invention is to provide a DNA-containing clear or starch-free acidic beverage or liquid food with reduced production costs, and a method for producing them. Another object of the present invention is to provide a DNA additive that can be used for the production of these acidic beverages or acidic liquid foods that do not generate clear or starch-containing DNA.

  Since DNA (deoxyribonucleic acid) exhibits various physiological effects, it is used as a health food. In order for DNA to be efficiently used as a health food or the like, there is a demand for a method that can be ingested in a state of being dissolved in a beverage such as a drink or a liquid food. Therefore, the present inventors have intensively studied for the purpose of research and development of a method for easily using DNA as a beverage and food material. As a result, it was newly found that basic compounds such as arginine and lysine have an action as a DNA dissolution stabilizer in DNA. It was discovered that when such a basic compound is used in combination with DNA and added to an acidic beverage or liquid food containing an organic acid or the like and then sterilized by heating, it becomes clear without causing turbidity or precipitation. It was also found that the release of purine bases is suppressed when arginine is added to DNA and dissolved in an acidic beverage or water containing an organic acid or the like and then heat sterilized. The present invention has been made based on these new findings of the present inventors.

A method for producing a clear or starch-free DNA-containing liquid food according to the present invention includes DNA, at least one of arginine, lysine, histidine, ornithine and glucosamine, which are basic compounds as DNA dissolution stabilizers , and A step of preparing an acidic liquid food containing water, and a step of heat-sterilizing the acidic liquid food to obtain a DNA-containing liquid food that is clear or does not generate starch.

Fining according to the present invention, or DNA-containing liquid food product does not occur lees are fining characterized in that the product obtained by the above method, or a DNA-containing liquid food product which does not generate the lees.

The DNA dissolution stabilizer according to the present invention is a DNA dissolution stabilizer for an acidic liquid food containing DNA that contains water or is clear or does not generate starch , and the DNA dissolution stabilizer is a basic compound. It is at least one of arginine, lysine, histidine, ornithine and glucosamine .
The additive according to the present invention is an additive containing the above DNA dissolution stabilizer and DNA, which is added to a clear or water-free acidic liquid food containing water, It is an additive characterized by being used as a liquid food.

  In addition, in the above-mentioned Japanese Patent Application Laid-Open Nos. 2003-325149 and 2004-16143, the effects of nucleic acid and arginine (arginine-based protein) are described. However, since the techniques of these publications are not intended to prevent precipitation or turbidity as in the present invention, it is judged that the technical idea is fundamentally different from the present invention. Furthermore, arginine having immunostimulatory activity is added to JP-A-7-258075 “Method for Improving Immune Response” for improving immunity of postoperative patients, and DNA, RNA, nucleotides, etc. are used as “nucleobase sources”. Is included in the claims, and corresponds to a mixture of DNA and arginine. However, there is no description of “nuclear base source” in the claim of “food additive” in JP-A-7-258075, and the combination of DNA and arginine in the same publication does not cause precipitation or turbidity as in the present invention. Since it is not intended to prevent, it is judged that this is also different from the technical idea of the present invention.

  According to the present invention, since DNA is added to an acidic clear beverage or liquid food together with a basic compound as a dissolution stabilizer, turbidity and generation of starch due to the addition of DNA can be prevented. Moreover, according to this invention, it can be set as the food form which is easy to take in DNA which has physiological functions, such as a brain function fall inhibitory effect and an endurance enhancing action. Furthermore, according to the present invention, it is possible to promote effective use of DNA derived from seafood testes such as salmon in beverages or liquid foods.

  The method for producing a clear or starch-free DNA-containing beverage or liquid food according to the present invention provides a basic compound as a DNA dissolution stabilizer when producing an acidic beverage or liquid food to which DNA is added. It is characterized by being contained in combination with DNA.

  When DNA is contained in a beverage or liquid food together with a basic compound that acts as a DNA dissolution stabilizer, the occurrence of turbidity and starch caused by the addition of DNA can be effectively suppressed. In particular, even when an acidic beverage or liquid food after the addition of DNA is heat sterilized, the occurrence of turbidity and starch can be suppressed, and the DNA-containing beverage or liquid food can be shipped and stored in a clear state. Become.

  DNA and basic compounds can be added to beverages or liquid foods by adding DNA and basic compounds simultaneously or separately before the final heat sterilization treatment at an appropriate stage in the production process of the beverages or liquid foods. It can be carried out. In the case of a beverage, DNA and a basic compound may be added simultaneously or separately at an appropriate stage when each component of the beverage is added to water simultaneously or in a predetermined order. The same applies to liquid foods.

  In addition, the drink or liquid food at the time of addition of DNA or a basic compound may pass through the heat sterilization process as needed.

  As DNA used by this invention, what was selected according to the function provided with DNA to a drink or a liquid food can be used, Natural DNA and synthetic DNA can be utilized. As natural DNA, DNA obtained from seafood testes such as salmon, mushrooms, herring, squid, scallops, etc. has been found to have various functions and can promote effective utilization of resources. preferable.

  The beverages and liquid foods that are clear or free of starch according to the present invention include soft drinks, fruit juice beverages, nutritional beverages, lactic acid beverages, hydration beverages (sports drinks), functional beverages, alcoholic beverages, gels. Examples include foods, soups, sauces, dressings, and the like. Acids such as citric acid, malic acid, lactic acid, and acetic acid, or acids such as phosphoric acid and hydrochloric acid are included. Examples thereof include beverages or liquid foods containing water.

  The “beverage that does not generate starch” includes those that are opaque, such as lactic acid beverages, but are not recognized as precipitates or starch due to sedimentation of solids.

  The basic compound used as the DNA dissolution stabilizer can be used without limitation as long as it can ensure the dissolution stability of DNA in water under acidic conditions and can be used as a component of a beverage or liquid food. For example, there are amino acids having two or more amino groups and amino sugars (such as glucosamine) having one or more amino groups. Preferable basic compounds include arginine, lysine, histidine, ornithine and glucosamine, and at least one of these can be used. In arginine and lysine, the present inventors have found that the release of purine bases from DNA under acidic conditions has been found by the present inventors, and basic compounds other than arginine and lysine that have the effect of suppressing the release of purine bases are also available. Similarly, it can be used as a DNA dissolution stabilizer.

  The ratio of basic compound to DNA added to beverages or liquid foods is such that the basic substance is in the range of 1/2 or more (by weight) of DNA, preferably in the range of equal or more (basic substance and DNA are It is preferable to select from an amount or a range in which the basic substance is excessive.

  In addition, the amount of DNA added to beverages and liquid foods should be set considering the target DNA intake and the amount necessary to maintain the beverages and liquid foods in a clear or starch-free state. There is no particular limitation as long as these requirements are satisfied at least. For example, the addition amount of DNA is preferably selected from the range of 0.05 wt% to 20 wt%, and the addition amount of the basic compound is preferably selected from the range of 0.025 wt% to 40 wt%.

  Moreover, what is necessary is just to set the water | moisture content of a drink and liquid food to the quantity which can ensure desired DNA content.

  In addition, since polycations such as chitosan may be insolubilized by forming a complex with DNA, when these components are used in combination, it is preferable to avoid using them or to adjust the addition amount.

  A dry product or a concentrated aqueous solution prepared by mixing DNA and a basic compound in a predetermined ratio in advance is prepared as an additive, and a DNA-containing beverage or liquid food can be produced using this. The mixing ratio of DNA and basic compound in the additive is preferably the same as the mixing ratio in the beverage or liquid food mentioned above.

  When a basic compound that functions as a DNA dissolution stabilizer is used in combination with DNA, it can be easily used as a component of a beverage or liquid food that is clear or free of starch.

  The drink or liquid food concerning this invention can be manufactured by mix | blending DNA and this basic compound as a dissolution stabilizer. For example, DNA and basic substance may be added and dissolved before or after other formulations, or DNA may be about 1 to 20% by weight and basic substance may be about 1 to 20% by weight. Aqueous solutions may be prepared and added before or after other formulations or simultaneously. Moreover, you may add before and after pH adjustment. After mixing and solution together with all the formulations, heat sterilize and aseptically fill the product container, or pre-fill in a heat-resistant product container and then heat sterilize.

  EXAMPLES The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to these examples. In the following, “%” means “% by weight” unless otherwise specified.

Example 1 (Maintenance of DNA beverage clarification by addition of arginine and lysine)
Arginine hydrochloride or lysine hydrochloride is added to an aqueous solution of 1% highly purified DNA (manufactured by Nichiro Co., Ltd., Na salt, protease treated and activated carbon treated, the same applies hereinafter) with 10, 20, 40 And added to a concentration of 100% (w / w), adjusted to pH 3.8 with 1M citric acid, and heated at 90 ° C. for 10 minutes. After standing to cool, the mixture was kept at 40 ° C., and the change in the solution state was observed. In addition, as a control, a test group containing only DNA and a test group not using heat treatment with only DNA were set.

  Table 1 shows the number of days for which clarification was maintained at 40 ° C. Occurrence of white turbidity was confirmed on the 8th day in the heating test group with DNA alone and on the 19th day in the non-heating test group with DNA alone. On the other hand, in the arginine or lysine-added group, the number of days until the occurrence of white turbidity became longer depending on the concentration, and in the 100% -added group, it was confirmed that clarification was maintained for 98 days.

Example 2 (Analysis of insoluble matter generated from DNA solution in acidic region)
A 1% highly purified DNA solution was adjusted to pH 3.8 with 1M citric acid, heated at 90 ° C. for 10 minutes, and then kept at 40 ° C. for component analysis of insoluble matter. The insoluble matter contains 3.4% of DNA, 82.6% of guanine, which is a purine base, and 0.8% of adenine, which is also a purine base. The main cause of insolubilization is under acidic conditions and It was considered that guanine released from DNA by heating forms an insoluble matter.

Example 3 (Inhibition of DNA insolubilization by basic substance)
In a 1% highly purified DNA solution, arginine hydrochloride, lysine hydrochloride, histidine, ornithine hydrochloride or glucosamine hydrochloride is equimolar with DNA (monomer conversion) (contents are 0.56, 0.50, 0.42 in this order). 0.46, 0.58% (w / v)), adjusted to pH 3.8 with 1M citric acid, heated at 90 ° C. for 10 minutes, and then kept at 40 ° C. to observe a change in solution. It was confirmed that the solution containing only DNA became cloudy on the 5th day. All the test sections to which the basic substance was added remained clear for 26 days.

Example 4 (Inhibition of DNA insolubilization and purine base formation by arginine)
1% highly purified DNA solution, 1% highly purified DNA + 0.1% arginine hydrochloride solution and 1% highly purified DNA + 1% arginine hydrochloride solution were adjusted to pH 3.8 with 1M citric acid at 90 ° C. After heating for 10 minutes, the temperature was kept at 40 ° C., and the change in the solution state was observed. In addition, the purine base in the solution (the insoluble matter-generating sample was centrifuged and dissolved in the supernatant and the precipitate dissolved with the analysis reagent) was sampled as appropriate.

  As a result of incubation at 40 ° C., it was confirmed that the test group containing only DNA was clouded on the 6th day, the arginine 0.1% addition group was clouded on the 14th day, and the arginine 1% addition group was kept clear even after 28 days. . Table 2 shows the purine base content in each test section. First, since the purine base content decreased depending on the concentration of arginine, it was shown that the depurination reaction of DNA was suppressed by arginine. Further, the arginine-free group showed white turbidity, and the guanine concentration was 0.248 mg / ml (6 days after incubation), whereas the arginine-added group showed white turbidity even at higher guanine concentrations. From the fact that it did not occur, it was shown that arginine suppresses insolubilization of guanine caused by the depurination reaction.

Example 5 (Influence of acid species)
Arginine hydrochloride having the same weight as DNA was added to 1% highly purified DNA solution, and the pH was adjusted to 3.8 with hydrochloric acid, citric acid, phosphoric acid, malic acid, acetic acid, lactic acid or ascorbic acid. After heating at 90 ° C. for 10 minutes, the temperature was kept at 40 ° C. to observe a change in solution. As a result, turbidity was observed on the fifth day in the arginine-free group, the ascorbic acid-added group was 40 days, the citric acid, phosphoric acid and malic acid-added group was 54 days, and the lactic acid, acetic acid and hydrochloric acid-added group was 56 days. A clear and starch-free solution was maintained until day.

  In the above examples, DNA derived from fish and shellfish testis was used, but the genetic information unique to the species retained by the DNA varies depending on the species, but the DNA as a biopolymer exhibits common properties as a substance. Therefore, it is considered that the same effect is exhibited in DNA derived from biological species other than seafood.

Claims (10)

In a method for producing a clear or starch-free DNA-containing liquid food ,
DNA, a step of preparing an acidic liquid food containing at least one of arginine, lysine, histidine, ornithine and glucosamine, which are basic compounds as DNA dissolution stabilizers , and water , and heat-sterilizing the acidic liquid food And a method for producing a clear or starch-free DNA-containing liquid food comprising a step of obtaining a clear or starch-free DNA-containing liquid food.   The manufacturing method according to claim 1, wherein the liquid food is a beverage.   The method according to claim 1 or 2, wherein the DNA dissolution stability obtained by the basic compound is obtained by suppressing the release of purine base from the acidic DNA.   The production method according to any one of claims 1 to 3, wherein the DNA is a fish-derived DNA.   A DNA-containing liquid food which is obtained by the production method according to any one of claims 1 to 4 and which is clear or does not generate starch. A DNA dissolution stabilizer for water-containing clear or starch- free acidic liquid food containing DNA, wherein the DNA dissolution stabilizer is a basic compound such as arginine, lysine, histidine, ornithine and A DNA dissolution stabilizer characterized by being at least one of glucosamine .   The DNA dissolution stabilizer according to claim 6, wherein the liquid food is a beverage. 8. The DNA dissolution stabilizer according to claim 6 or 7, wherein the basic compound suppresses the release of a purine base from DNA in an acidic manner to obtain DNA dissolution stability . The DNA dissolution stabilizer according to any one of claims 6 to 8, wherein the DNA is derived from fish and shellfish.   An additive containing the DNA dissolution stabilizer according to any one of claims 6 to 9 and DNA, which is added to a clear or water-free acidic liquid food containing water, and containing DNA. For liquid food
An additive characterized by that.