JP4147404B2 - Plasma volume increase promoter - Google Patents

Description

  The present invention relates to a plasma volume increase promoter comprising a specific gel composition as an active ingredient, and a food containing the plasma volume increase promoter.

  It is known that an increase in plasma volume is effective in improving safety and exercise capacity during exercise. For example, when blood plasma volume increases, skin blood flow increases. When the skin blood flow rate increases, heat dissipation increases, and then the rise in trunk temperature is suppressed. According to this, the effects of improving heat tolerance and preventing heat stroke are exhibited. Also, when the plasma volume increases, venous perfusion increases. As venous perfusion increases, the heart rate decreases and exercise capacity improves accordingly.

In young people, endurance exercise increases circulating plasma volume with total plasma protein. on the other hand,
In the elderly, the present inventor measured the total plasma protein and circulating plasma volume after 18 weeks of endurance exercise, and neither of them increased (the 56th Japan Society of Physical Fitness (September 2001) 20th)) Similarly, Zappe et al. Report that the circulating plasma volume increases with the total plasma protein after endurance training in young people, but none in the elderly (see Non-Patent Document 1). Similarly, Takamata et al. Also reported that young people increase circulating plasma volume after endurance training, but elderly people do not increase (see Non-Patent Document 2).

Thus, the mechanism regarding the increase in plasma volume is not clear enough, such as the trend of plasma volume by endurance exercise is different between young and elderly. In addition, means for effectively increasing plasma volume have not been sufficiently studied.
Zappe Dh et al., 'Age and regulation of fluid and electrolyte b alance during repeated exercise sessions', Am J Physiol. 1996 Jan; 270 (1 Pt 2): R71-9 Takamata A et al., 'Effect of an exercise-heat acclimation pro gram on body fluid regulatory responses to dehydration in older men' Am J Phys iol. 1999 Oct; 277 (4 Pt 2): R1041-R1050

  The main object of the present invention is to elucidate the mechanism for increasing the plasma volume and to obtain means for significantly increasing the plasma volume.

  As a result of intensive studies to solve the above problems, the present inventors have found that a preparation containing a specific gel composition as a component significantly increases the plasma volume, and further intensive studies, The present invention has been completed.

  That is, the present invention relates to the following plasma volume increase promoter and foods containing the plasma volume increase promoter.

1. Plasma volume increase promoter containing the following components and having a gel composition having a pH range of 3 to 4 as an active ingredient:
Protein that does not aggregate at pH 3-4 or its hydrolyzate 3-8% by weight
Calcium 0.1-0.5% by weight
Sour seasoning 0.5-3% by weight
4-20% by weight of carbohydrates
0-5% by weight of lipid
Emulsifier 0-0.5% by weight
Agar 0.1-1% by weight
65-90% by weight of water.

  2. The gel composition further comprises 0.1 to 20% by weight of at least one masking agent selected from the group consisting of fruit juice, fermented milk, indigestible dextrin, reduced indigestible dextrin, nigerooligosaccharide and trehalose. Item 2. The plasma volume increase promoter according to item 1.

3. Gel composition, plasma volume increase promoter according to any one of claim 1 or 2 further containing D0.1 × 10 ^-6 ~10 × 10 ^-6% by weight vitamins.

  4). The foodstuff containing the plasma volume increase promoter in any one of claim | item 1-3.

  The plasma volume increase promoter of the present invention comprises a gel composition having a specific composition and pH as an active ingredient. Hereinafter, the plasma volume increase promoter of the present invention will be specifically described.

  In this specification, “%” represents “% by weight” unless otherwise specified.

Gel composition
In the protein gel composition, protein is an essential component. Protein is one of the three major nutrients, along with carbohydrates and lipids. The protein is selected from those that do not aggregate in the pH of the gel composition in the present invention, that is, in the range of pH 3-4.

  Examples of such proteins include whey protein concentrate (WPC, Whey Protein Concentrate), whey protein isolate (WPI, Whey Protein Isolate), desalted whey, and protein hydrolyzate having a number average molecular weight of 500 to 10,000. Such as things. The protein of the present invention may contain peptides or amino acids.

  WPC and WPI are whey products obtained by performing operations such as filtration, ion exchange, crystallization, precipitation, and reverse osmosis using whey liquid, which is a by-product of dairy products obtained in the manufacturing process of cheese and casein. . Specifically, WPC and WPI include those shown in Table 1 below.

  Desalted whey is obtained by removing inorganic substances from pasteurized whey according to separation techniques such as precipitation, filtration and dialysis. Usually, its carbohydrate content is 79%, its lipid content is 2%, its protein content is 13%, and its ash content is less than 7%.

  When WPC, WPI, desalted whey, or the like is used, the blending ratio of the protein in the gel composition of the present invention is represented by an amount corresponding to the protein content in WPC, WPI, or desalted whey.

  As a protein hydrolyzate having a number average molecular weight of 500 to 10,000, a protein having a molecular weight that does not aggregate within a pH range of 3 to 4 or a protein such as casein, gelatin, soy protein, wheat protein, etc. is used using an enzyme or an acid. Examples thereof include peptides adjusted to the molecular weight by hydrolysis. These usually consist of peptides in which up to 100 amino acids are peptide-bonded, but they may contain some amino acids.

  Among the proteins described above, WPC, WPI, and a protein hydrolyzate having a number average molecular weight of 500 to 10,000 are preferable. As the protein hydrolyzate having a number average molecular weight of 500 to 10,000, gelatin, soybean protein and wheat protein hydrolysates are particularly preferable.

  As the protein of the present invention, a protein that does not aggregate at pH 3 to 4 as exemplified above can be used alone, or two or more kinds can be used in combination.

  The mixing ratio of the protein in the gel composition of the present invention is suitably about 3 to 8% by weight, preferably about 4 to 7% by weight.

  In the present invention, a protein that aggregates in the acidic region can be used in combination with the protein that does not aggregate at pH 3 to 4 as necessary.

  Specific examples of the protein that aggregates in the acidic region include casein, soybean protein, and wheat protein. Casein, soybean protein or wheat protein salts, fermentation products, extracts or concentrates can also be used. Moreover, whole milk powder, skim milk powder, etc. can also be used. These can be used individually by 1 type or in mixture of 2 or more types.

  The mixing ratio of the protein that aggregates in the acidic region is suitably less than 1% by weight in the gel composition. Among proteins that aggregate in the acidic region, protein fermentation products are preferably used. Examples of the fermentation product include yogurt and cheese.

  The combined use of a protein that does not aggregate at pH 3 to 4 and a protein that aggregates in the acidic region may improve the balance adjustment and taste of protein components.

Calcium In the gel composition of the present invention, calcium is an essential component. Calcium makes bones and teeth, maintains normal calcium levels in the blood, and maintains bone and dental health. In addition, it is an important nutritional component that allows functions such as blood, heart and muscle to work smoothly.

  As a raw material blended in the gel composition as a substance containing a calcium content, a natural product-derived calcium raw material, a synthetic calcium raw material, or the like is used.

  Examples of the natural material-derived calcium raw material include milk calcium, shell calcium, coral calcium, eggshell calcium, bone calcium, dolomite and the like.

  Examples of the synthetic calcium raw material include calcium chloride, calcium lactate, calcium citrate, calcium carbonate, calcium dihydrogen pyrophosphate, calcium gluconate and the like.

  The calcium content is suitably 0.1 to 0.5% by weight, preferably 0.1 to 0.4% by weight in the gel composition.

  In addition, the compounding ratio of calcium in the present invention is represented by an amount corresponding to the calcium content in the calcium raw material.

Acidulant In the gel composition in the present invention, an acidulant is blended in order to adjust the pH to 3 to 4, preferably 3.5 to 4.

  It is preferable that the acidulant is used in combination with at least two acid components selected from the group consisting of citric acid, ascorbic acid, tartaric acid, succinic acid, malic acid, gluconic acid, phosphoric acid, phytic acid and lactic acid. Citric acid may be used as citric acid / 3Na.

  The acidulant is suitably blended in the gel composition in the range of about 0.5 to 3% by weight, preferably in the range of about 0.5 to 2% by weight.

  In addition, in this specification, pH of a gel-like composition is a value of pH calculated | required by the glass electrode method.

In the gel composition of the carbohydrates present invention, the carbohydrate as an essential component. Carbohydrate is one of the three major nutrients, stored in the liver and muscle as glycogen, and consumed as an energy source during exercise.

  Specific examples of carbohydrates include monosaccharides such as glucose and fructose; disaccharides such as maltose and sucrose; sugar alcohols such as xylitol, sorbitol, glycerin and erythritol; polysaccharides such as dextrin and cyclodextrin; fructo-oligosaccharides Examples include oligosaccharides such as galactooligosaccharide. These can be used alone or in combination of two or more. When using 2 or more types together, it is also possible to use what is marketed as carbohydrate mixtures, such as isomerized sugar and refined sucrose.

  These carbohydrates include, for example, those that function not only as a nutrient source but also as a sweetener, such as sucrose. A saccharide that functions as a sweetener is preferably used because it provides sweetness to the gel beverage composition.

  It is appropriate that the saccharide content is about 4 to 20% by weight, preferably about 5 to 16% by weight in the gel composition.

Lipid The gel composition of the present invention may contain a lipid. Lipid is consumed as an energy source in place of the carbohydrate component, for example, during exercise for a long period of time.

  Specific examples of lipids include long-chain fatty acid triglycerides (LCT) and medium-chain fatty acid triglycerides (MCT) as essential fatty acid sources.

  LCT is usually a triglyceride having a fatty acid having 11 or more carbon atoms, such as soybean oil, cottonseed oil, safflower oil, corn oil, rice oil, coconut oil, perilla oil, sesame oil, linseed oil, sardine oil, Examples include fish oil such as cod liver oil, and cattail oil.

  Moreover, MCT is a triglyceride which has a C8-C10 fatty acid normally, for example, caprylic acid, capric acid, lauric acid etc. are mentioned. MCT is characterized by easy absorbability, easy combustibility, and difficult accumulation.

  LCT and MCT may be used alone, or may be used as a mixture of two or more selected from the group consisting of LCT or a mixture of two or more selected from the group consisting of MCT. It may be used as a mixture of

  The blending ratio of the lipid is about 0 to 5% by weight, preferably about 0 to 3% by weight in the gel composition.

Since the emulsifier lipid is oily and does not easily dissolve in water, when the lipid is contained in the gel composition, an emulsifier for emulsifying the lipid is contained in the preparation of the gel composition.

  The emulsifier can be appropriately selected from various types conventionally used in the food and drink field. Considering that the gel composition is adjusted to a predetermined acidic pH, the emulsifier is preferably selected from those having acid resistance.

  A typical example of the emulsifier is a glycerin fatty acid ester compound. As the glycerin fatty acid ester compound, various compounds that are known to be used as emulsifiers in this type of food field can be used. For example, any of various types classified into high-purity monoglyceride, reaction monoglyceride, high-purity diglycerin monofatty acid ester, polyglycerin ester and the like can be used.

  As commercial products, "Sunsoft" (trademark, manufactured by Taiyo Kagaku Co., Ltd.), "Emulsy" (trademark, manufactured by Riken Vitamin Co., Ltd.), "Ryoto" (trademark, manufactured by Mitsubishi Chemical Corporation), etc. can be used. .

  Even emulsifiers other than glycerin fatty acid ester compounds can be used in the present invention as long as they are used in this type of food field.

  Examples include phospholipids such as egg yolk lecithin, hydrogenated egg yolk lecithin, soybean lecithin or hydrogenated soybean lecithin, polyoxyethylene monooleate (eg “Tween 80” (commercially available products include AMR products)), etc. Examples thereof include synthetic surfactants, sucrose fatty acid esters, sorbitan fatty acid esters, and propylene glycol fatty acid esters.

  Only one type of emulsifier may be used alone, or two or more types may be used in combination. Usually, a combination of two or more is preferred.

  It is appropriate that the emulsifier is blended in the gel composition at a ratio of about 0 to 0.5% by weight, preferably about 0 to 0.3% by weight.

Agar The gel composition of the present invention contains agar as an essential component.

  As the agar, any of various types obtained by drying and solidifying a hot algae extracted from red algae such as Amakusa, gonogori, pebbles, and cypress can be used. This agar includes yarn agar, stick agar, flake agar, powder agar, and the like.

  By adding agar to the gel composition of the present invention, a very good texture can be achieved.

  The mixing ratio of agar is suitably in the range of about 0.1 to 1% by weight, preferably about 0.2 to 0.8% by weight in the gel composition.

In other gelling agents or thickener gel compositions, if necessary, various substances conventionally used as gelling agents or thickeners in the food field are combined with agar. can do. Examples of the gelling agent include gellan gum, carrageenan, pectin, and gelatin. Examples of the thickener include far celerane, locust bean gum, guar gum, gum arabic, and xanthan gum.

  Each of the gelling agent and the thickening agent can be used alone or in combination of two or more. In particular, a combination of a gelling agent and a thickener is preferred.

  These gelling agents and thickeners exhibit appropriate gelling ability and gel stabilizing ability, and are useful for adjusting the gel strength of the resulting gel-like product.

  Further, the combined use of a gelling agent and / or thickener and agar can improve water separation and texture.

  The gelling agent and the thickening agent are usually preferably mixed in the gel composition in the range of about 0.05 to 0.3% by weight.

Masking Agent The gel composition of the present invention preferably further contains a masking agent.

  Specific examples of the masking agent include fruit juice, fermented milk, indigestible dextrin, reduced indigestible dextrin, nigerooligosaccharide, trehalose and the like. Among these, fruit juice, indigestible dextrin and reduced indigestible dextrin are particularly preferable.

  The blending ratio of the masking agent is suitably about 0.1 to 20% by weight, preferably about 0.5 to 15% by weight in the gel composition.

  By blending a masking agent, it is possible to obtain a composition that is not only excellent in nutritional value but also excellent in taste and aroma.

Vitamin D
In the gel composition, it is preferable to further add vitamin D in order to increase the absorption of calcium. When calcium and vitamin D are used in combination, significant effects such as intestinal calcium absorption promoting action and blood calcium concentration increasing action are shown.

Vitamin D includes D ₂ and D ₃ having different side chain structures, and both forms can be used as vitamin D in the present invention.

The blending ratio of the gel composition is about 0.1 × 10 ⁻⁶ to 10 × 10 ⁻⁶ wt%, preferably about 0.3 × 10 ^{−6 to} 5 × 10 ⁻⁶ wt%. Is appropriate.

Production Method of Gel Composition The gel composition in the present invention is prepared by first mixing a predetermined amount of each of the above components with a predetermined amount of water under heating to emulsify, and then cooling. The above emulsification can be carried out by adding all the components to water at the same time and then applying some mechanical operation such as stirring. Alternatively, a water-soluble component can be prepared in the form of an aqueous solution in advance, and an oil-soluble component, an emulsifier, or a mixture of an oil-soluble component and an emulsifier can be added thereto, and mechanical operations such as stirring can be similarly performed. In order to obtain a more homogeneous emulsified mixture, the latter method is preferred.

  The mixing operation (emulsification operation) of the above components may be performed at room temperature, but is preferably performed by heating to 30 to 60 ° C. Further, the above emulsification operation can be carried out in accordance with a normal method, using a perfect emulsifier, for example, a homomixer, a high-pressure homogenizer, or the like, in a complete passage system or a circulation system.

  Specific examples of the preferred method for producing the gel composition of the present invention include the following methods.

  Lipid, emulsifier, sugar, calcium material and other ingredients are added to a mixture (dispersion) of protein components, citric acid and water and mixed, and the resulting emulsion is heated to around 60 ° C. . Next, this emulsion and a solution obtained by heating and dissolving agar, other gelling agent and thickener in water previously heated to around 80 ° C. are mixed and stirred.

Plasma volume increase promoter The plasma volume increase promoter of the present invention contains the above gel composition as an active ingredient, and is considered to be based on a synergistic action of intake of a specific component and exercise. Has an effect of increasing the amount.

  The plasma volume increase promoter of the present invention can be suitably used, for example, for uses such as improving heat resistance and preventing heat stroke.

  The plasma volume increase promoter of the present invention can be obtained by preparing the gel composition as it is or by mixing it with an appropriate carrier and formulating it according to a known method.

  The plasma volume increase promoter of the present invention can also be obtained by cooling the gel composition, more preferably by filling a suitable container, then sterilizing and then cooling.

  As an appropriate container, any of various plastic containers used as a storage container can be used.

  Examples of the material of the container include polyethylene, polypropylene, stretched polyamide, polyethylene terephthalate, eval (ethylene / vinyl alcohol copolymer resin, manufactured by Kuraray Co., Ltd.), and composite materials obtained by laminating these resins with aluminum, paper, and the like. be able to.

  Commercially available containers include, for example, soft pouches (trademark, manufactured by Fuji Seal Co., Ltd.), bottled pouches (trademark, manufactured by Toppan Printing Co., Ltd.), spouches (trademark, manufactured by Dai Nippon Printing Co., Ltd.), Cheer Pack (trademark) , Manufactured by Hosokawa Yoko Co., Ltd.).

  Sterilization can be performed by heat sterilization according to a conventional method. In the case of heat sterilization, since sterilization also serves as a heating operation, a heating operation prior to the sterilization operation is unnecessary.

  There is no particular limitation on the dose of the plasma volume increase promoter, but immediately after the end of endurance exercise (after 5-10 minutes), the plasma volume increase promoter is applied in an amount of about 3.2 g per body weight. Administration is preferable in that the effect of promoting the increase in plasma volume is excellent.

Food The plasma volume increase promoter of the present invention is not only provided as a preparation as described above, but can also be used in food.

  The food of the present invention can be obtained by mixing the above-mentioned plasma volume increase promoter of the present invention with an appropriate food or food material.

  The food of the present invention can be used as a food for increasing plasma volume, a food for improving heat resistance, or a food for preventing heat stroke. It can also be used as a health drink, health food, food for specified health use, food for diet, and the like.

  The content ratio of the plasma volume increase promoter in these foods can be appropriately set according to the use and purpose.

  In addition to the plasma volume increase accelerator, the food of the present invention may further contain an appropriate additive component as desired.

  Examples of the additive component include natural sweeteners (excluding carbohydrates), sweeteners such as synthetic sweeteners, vitamins, minerals (electrolytes and trace elements), natural flavorants, flavorings such as synthetic flavorings, coloring agents, A flavor substance (such as chocolate), a preservative, natural fruit juice, or natural fruit meat can be exemplified.

  Examples of natural sweeteners (sweeteners that do not belong to carbohydrates) include thaumatin, stevia extract (such as rebaudioside A), and glycyrrhizin.

  Examples of synthetic sweeteners include saccharin and aspartame.

As the vitamins, various water-soluble and fat-soluble vitamins can be used. Specifically, vitamin A (retinols), vitamin B ₁ (thiamine), vitamin B ₂ (riboflavin), vitamin B ₆ (pyridoxine), vitamin B ₁₂ (cyanocobalamin), vitamin E (tocopherol), niacin, bisbench Examples include amines, nicotinamide, calcium pantothenate, folic acid, biotin, choline bitartrate and the like. These may be used as comprehensive vitamins in which various vitamins are mixed.

  Particularly preferable vitamins include, for example, general vitamins having the following composition (hereinafter referred to as general vitamin 1).

Vitamin A 10-2000 IU
Vitamin B ₁ 0.01-3.0mg
Vitamin B ₂ 0.01-3.1mg
Vitamin B ₆ 0.01-3.2mg
Vitamin B ₁₂ 0.1~30μg
Vitamin E 1-100 IU
Nicotinamide 0.1-30mg
Calcium pantothenate 0.1-31mg
Folic acid 0.01-3.0mg

  As minerals (electrolytes and trace elements), known ones such as sodium chloride, sodium acetate, magnesium sulfate, magnesium chloride, dipotassium phosphate, monosodium phosphate, iron citrate, ferrous pyrophosphate, pyrophosphate Examples include ferric iron, sodium iron citrate, manganese sulfate, copper sulfate, zinc sulfate, sodium iodide, potassium sorbate, zinc, manganese, copper, iodine, cobalt and the like.

  Examples of flavoring agents include apple flavor, orange flavor, grapefruit flavor, lemon flavor, and pine flavor. These may be either natural fragrances or synthetic fragrances.

  Examples of colorants include Red No. 2, Red No. 3, Green No. 3, Blue No. 1, Blue No. 2, Yellow No. 4, Yellow No. 5, Red Cabbage Dye, Orange Dye, Gardenia Dye, Chlorophyll, Perilla Dye, Tomato Examples thereof include dyes and safflower dyes.

  As a flavor substance, chocolate etc. can be illustrated.

  Examples of preservatives include butylhydroxyanisole (BHA), dibutylhydroxytoluene (BHT), sodium nitrate, sodium nitrite, disodium ethylenediaminetetraacetate (EDTA), tert-butylhydroquinone (TBHQ), benzoic acid, egonogi extract , Kawara mugwort extract, hinokitiol extract, pectin degradation product, honoki extract, forsythia extract and the like.

  As natural fruit juice, natural fruit pulp, fruit juice, pulp of fruits such as apple, green apple, orange, mandarin, grapefruit, peach, strawberry, muscat, grape, pineapple, lemon, pear, lychee, blueberry, mango, banana It can be illustrated.

  Of these, the addition of vitamins and minerals is desirable in terms of nutritional supplementation.

  These additive components may be blended singly or in combination of two or more.

  The blending ratio of these components is not particularly limited, but is generally selected from the amount that the total amount is less than 2 parts by weight with respect to 100 parts by weight of the gel composition.

  The food containing the plasma volume increasing agent of the present invention may be cooled, more preferably filled into a suitable container, sterilized and then cooled. As an appropriate container, any of various plastic containers used as a storage container can be used. Examples of the material include polyethylene, polypropylene, stretched polyamide, polyethylene terephthalate, eval (ethylene / vinyl alcohol copolymer resin, manufactured by Kuraray Co., Ltd.), and composite materials obtained by laminating these resins with aluminum, paper, and the like. Can do. Specific examples of commercially available containers include soft pouches (manufactured by Fuji Seal Co., Ltd.), bottled pouches (manufactured by Toppan Printing Co., Ltd.), spouches (manufactured by Dai Nippon Printing Co., Ltd.), chia packs (manufactured by Hosokawa Yoko) be able to. Sterilization can be performed by heat sterilization according to a conventional method. In this case, since this also serves as a heating operation, a heating operation prior to the sterilization operation is unnecessary.

  The plasma volume increase promoter of the present invention contains a gel composition as an active ingredient, and exhibits a plasma volume increase action that is considered to be based on a synergistic action of intake of a specific component and exercise.

  Hereinafter, examples will be given to describe the present invention in more detail, but the present invention is not limited to these examples. In each example, parts and% indicate parts by weight and% by weight unless otherwise specified.

Example 1: Manufacture of plasma volume increase promoter The predetermined amount of each component shown below, and pine fruit juice, comprehensive vitamin 1 and pine flavor as the other components were respectively added to water in appropriate amounts, mixed and stirred to emulsify. Then, the temperature was raised to 80 ° C., 200 g of the mixture was filled in a spouch (manufactured by Dai Nippon Printing Co., Ltd.), heat sterilized at 80 ° C. for 10 minutes, cooled, and a gelled beverage containing a pouch-containing plasma volume increase promoter. Got.

Protein: WPC (WPC-80) 4.0%, gelatin peptide 1.5%
Calcium: 0.4% milk calcium (140 mg calcium content)
Acidulant: 0.5% citric acid, 0.3% gluconic acid, 0.4% phosphoric acid
Carbohydrate: 10% sugar, 2% dextrin
Lipid: Soybean oil 0.3%
Emulsifier: Glycerin fatty acid ester 0.02%
Agar: 0.3%
Masking agent: 1.0% fruit juice, 0.5% reduced indigestible dextrin
Vitamin D: 3.7 × 10 ⁻⁶ %

  In order to confirm the effect of the plasma volume increase promoter prepared in Example 1, the following evaluation was performed.

I. Evaluation method (1) Subjects The subjects were 8 young people (average age 21.1 ± 1.0) and 8 elderly people (average age 68.1 ± 1.7). Table 2 shows the age, height, weight, BMI value, and maximum oxygen uptake (VO ₂ max) of the subjects.

  The numerical values in the table are shown as mean ± standard error. *** in Table 2 indicates p <0.001 of elderly vs. young.

As shown in Table 2, the age was significantly higher in older people than in younger people (p <0.001). In addition, the maximum oxygen intake (VO ₂ max) was significantly higher in young people than in elderly people (p <0.001).

(2) Exercise load The method of exercise load in the method of Nagashima et al. (Nagashima K et al., Journal of Applied Physiology, 2000 Jan; 88 (1); p.41-46.) Was performed using a bicycle ergometer. The exercise was performed for 8 minutes at 80% Vo _{2 peak} intensity and exercise for 5 minutes at 20% Vo _{2 peak} intensity for a total of 8 sets.

(3) Experimental conditions The experiment was performed on the condition that the plasma volume increase promoter prepared in Example 1 or a placebo was ingested immediately after the end of exercise load (after 5-10 minutes). The detailed process of the experiment is as shown in FIG.

  The condition of ingesting the plasma volume increase promoter and the condition of ingesting the placebo were performed by a random crossover method with a recovery period of 1 week or more. In other words, each experiment was performed by randomly setting the order in which the conditions for ingesting the plasma volume increase promoter and the conditions for ingesting the placebo were performed.

(4) Meal control The diet from the dinner the day before the exercise to the breakfast the day after the exercise was a regular meal, and the subjects took the regular meal at the prescribed time. In addition, the subjects took 16 snacks every 10 minutes from 2.5 hours after the end of the exercise load. Table 3 shows the total energy and protein content of the regular meal, snack, plasma volume increase promoter and placebo.

II. Evaluation Items The subjects were blood-collected 8 times just before exercise load, immediately after exercise load, and every 1-5 hours after the end of exercise load, and further 23 hours after the next day of exercise load. After the collected blood was centrifuged, plasma volume (PV), plasma albumin content (Alb content), and plasma total protein content (TP content) were measured.

  The test method uses ANOVA for repeated measures based on 2 subjects (when young and elderly) and 2 subjects (when taking plasma volume increase promoter and placebo). I went.

  When the significance level was less than 5% (P <0.05), a post hoc test (Scheffe's test) was performed, and the significant difference at each time was tested.

III. Evaluation Results (1) Plasma Volume Plasma volume 23 hours after the end of exercise (8th blood collection) with the plasma volume before the start of exercise (time point C in FIG. 1: first blood collection) as the reference (0) The amount of change in (PV) is shown in FIG.

  As shown in FIG. 2, in both the young and the elderly, the plasma volume was significantly increased when the plasma volume increase promoter was ingested immediately after exercise compared to the case of ingesting the placebo ( p <0.001). When the plasma volume increase promoter was ingested, the increase in plasma volume was significantly higher in the elderly than in the young (p <0.05).

(2) Total plasma protein content Total plasma protein content 23 hours after the end of exercise (8th blood collection), based on the total plasma protein content before the start of exercise (time point C in FIG. 1: first blood collection) The amount of change in protein content (TP content) is shown in FIG.

  As shown in FIG. 3, the plasma total protein content was significantly increased when both young and elderly people took the plasma volume increase promoter immediately after exercise compared to when they took placebo. (P <0.001). When the plasma volume increase promoter was ingested, the amount of increase in plasma total protein content was significantly greater in younger than in older adults (p <0.001). When the placebo was ingested, the amount of decrease in plasma total protein content was significantly greater in the elderly than in the young (p <0.001).

(3) Plasma albumin content Plasma albumin content 23 hours after the end of exercise (8th blood collection), based on the plasma albumin content before the start of exercise (time point C in FIG. 1: first blood collection) (0) The amount of change in (Alb content) is shown in FIG.

  As shown in FIG. 4, the plasma albumin content was significantly increased when both the young and the elderly took the plasma volume increase promoter compared with the placebo taken (p <0). .001). When the plasma volume increase promoter was ingested, the amount of increase in plasma albumin content was significantly higher in younger than in elderly (p <0.01). The amount of decrease in plasma albumin content when taking placebo was significantly greater in older people than in younger people (p <0.01).

  From the above evaluation results, the following became clear.

  When the elderly take the plasma volume increase promoter of the present invention immediately after exercise, the plasma total protein content and the plasma albumin content increase and the plasma volume also increases.

  Furthermore, even in young people, by taking the plasma volume increase promoter of the present invention immediately after exercise, the plasma total protein content and the plasma albumin content increase and the plasma volume also increases compared with the placebo intake. To do.

  The plasma volume increase promoter of the present invention can be suitably used, for example, for uses such as improving heat resistance and preventing heat stroke.

It is drawing which illustrated the process of the experiment performed on the conditions of ingesting the plasma volume increase promoter or placebo of this invention immediately after exercise | movement. The scale value at the bottom of the graph indicates the time of the day. For example, 7 means 7:00 am. The numerical values in the graph indicate the time (minutes) required for the experiment. In the scale at the top of the graph, C means immediately before exercise, and the numerical value means the elapsed time from the end of exercise. The temperature indicates the environmental temperature in the laboratory. The arrow at the top of the graph indicates the time of blood collection, and the arrow at the bottom of the graph indicates the time of intake of the plasma volume increase promoter and placebo. The amount of change in plasma volume (PV) was shown 23 hours after the end of exercise (8th blood collection), with the plasma volume before the start of exercise (time point C in FIG. 1: first blood collection) as the reference (0) It is a drawing. * In FIG. 2 shows p <0.05 of the elderly vs. the young when taking the plasma volume increase promoter. *** indicates p <0.001 at the time of taking the plasma volume increase promoter and the placebo in each group of young and elderly. p represents a risk factor for misjudging the result. In other words, p <0.05 and p <0.001, respectively, indicate that there is a probability that it will be judged that there is no difference (statistical result) even though there is a difference between the elderly and the young. It means less than 5% and less than 0.1%. Changes in plasma total protein content (TP content) 23 hours after the end of exercise (8th blood collection), based on the total plasma protein content before the start of exercise (time point C in FIG. 1: first blood collection) It is drawing which showed quantity. *** $ in FIG. 3 indicates p <0.001 of elderly vs. young at the time of taking the plasma volume increase promoter. *** # indicates p <0.001 for elderly vs. young at the time of placebo ingestion. *** indicates p <0.001 at the time of taking plasma volume increase promoter vs. taking placebo in each group of young and elderly. The amount of change in plasma albumin content (Alb content) 23 hours after the end of exercise (8th blood collection), based on the plasma albumin content before the start of exercise (time point C in FIG. 1: first blood collection) It is drawing which showed what was calculated | required. ** $ in FIG. 4 indicates p <0.01 of younger vs. elderly at the time of taking the plasma volume increase promoter. ** # indicates p <0.01 for young vs. elderly at the time of placebo ingestion. *** indicates p <0.001 at the time of taking a plasma volume increase promoter vs. taking placebo in each group of young and elderly.

Claims (3)

Plasma volume increase promoter containing the following components and having a gel composition having a pH range of 3 to 4 as an active ingredient:
3-8 wt% whey protein concentrate, whey protein isolate or desalted whey, and gelatin hydrolyzate having a number average molecular weight of 500-10000
Calcium 0.1-0.5% by weight
Sour seasoning 0.5-3% by weight
4-20% by weight of carbohydrates
0-5% by weight of lipid
Emulsifier 0-0.5% by weight
Agar 0.1-1% by weight
65-90% by weight of water The gel composition further comprises 0.1 to 20% by weight of at least one masking agent selected from the group consisting of fruit juice, fermented milk, indigestible dextrin, reduced indigestible dextrin, nigerooligosaccharide and trehalose. The plasma volume increase promoter according to claim 1. The plasma volume increase promoter according to any one of claims 1 and 2, wherein the gel-like composition further contains vitamin D 0.1 x ^10-6 to 10 x ^10-6 wt%.

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