JP4715078B2 - Liquid composition for internal use containing iron compounds - Google Patents
Liquid composition for internal use containing iron compounds Download PDFInfo
- Publication number
- JP4715078B2 JP4715078B2 JP2003112226A JP2003112226A JP4715078B2 JP 4715078 B2 JP4715078 B2 JP 4715078B2 JP 2003112226 A JP2003112226 A JP 2003112226A JP 2003112226 A JP2003112226 A JP 2003112226A JP 4715078 B2 JP4715078 B2 JP 4715078B2
- Authority
- JP
- Japan
- Prior art keywords
- iron
- liquid composition
- acid
- purified water
- peptide
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 239000007788 liquid Substances 0.000 title claims description 20
- 239000000203 mixture Substances 0.000 title claims description 16
- 150000002506 iron compounds Chemical class 0.000 title description 11
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Substances [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 49
- 229910052742 iron Inorganic materials 0.000 claims description 40
- -1 iron ion Chemical class 0.000 claims description 34
- 108090000765 processed proteins & peptides Proteins 0.000 claims description 27
- 102000008186 Collagen Human genes 0.000 claims description 9
- 108010035532 Collagen Proteins 0.000 claims description 9
- 240000008042 Zea mays Species 0.000 claims description 9
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 9
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 9
- 229920001436 collagen Polymers 0.000 claims description 9
- 235000005822 corn Nutrition 0.000 claims description 9
- 235000013361 beverage Nutrition 0.000 claims description 4
- 150000007524 organic acids Chemical class 0.000 claims description 4
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 claims description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 23
- 239000008213 purified water Substances 0.000 description 22
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 18
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 18
- 239000000243 solution Substances 0.000 description 15
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 13
- PMVSDNDAUGGCCE-TYYBGVCCSA-L Ferrous fumarate Chemical compound [Fe+2].[O-]C(=O)\C=C\C([O-])=O PMVSDNDAUGGCCE-TYYBGVCCSA-L 0.000 description 11
- 239000011773 ferrous fumarate Substances 0.000 description 11
- 235000002332 ferrous fumarate Nutrition 0.000 description 11
- 229960000225 ferrous fumarate Drugs 0.000 description 11
- 235000015165 citric acid Nutrition 0.000 description 10
- 239000011521 glass Substances 0.000 description 10
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 7
- 235000013372 meat Nutrition 0.000 description 7
- 239000000126 substance Substances 0.000 description 7
- 235000010323 ascorbic acid Nutrition 0.000 description 6
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- 239000011668 ascorbic acid Substances 0.000 description 6
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- 238000011156 evaluation Methods 0.000 description 6
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 5
- 239000000706 filtrate Substances 0.000 description 5
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- 239000008273 gelatin Substances 0.000 description 5
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- 235000011852 gelatine desserts Nutrition 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
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- 239000005720 sucrose Substances 0.000 description 5
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 5
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- 239000011764 pyridoxine hydrochloride Substances 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 4
- 239000004299 sodium benzoate Substances 0.000 description 4
- 235000010234 sodium benzoate Nutrition 0.000 description 4
- 235000002639 sodium chloride Nutrition 0.000 description 4
- 239000001509 sodium citrate Substances 0.000 description 4
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 4
- 239000012085 test solution Substances 0.000 description 4
- UIERGBJEBXXIGO-UHFFFAOYSA-N thiamine mononitrate Chemical compound [O-][N+]([O-])=O.CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N UIERGBJEBXXIGO-UHFFFAOYSA-N 0.000 description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 3
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 3
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- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 3
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- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 3
- 239000004227 calcium gluconate Substances 0.000 description 3
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- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 235000019425 dextrin Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 125000001495 ethyl group Chemical group [H]C([H])([H])C([H])([H])* 0.000 description 3
- 235000019688 fish Nutrition 0.000 description 3
- FVTCRASFADXXNN-SCRDCRAPSA-N flavin mononucleotide Chemical compound OP(=O)(O)OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O FVTCRASFADXXNN-SCRDCRAPSA-N 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 229960001983 magnesium aspartate Drugs 0.000 description 3
- CRSJYWPXKKSOCQ-CBAPHJFVSA-L magnesium;(2s)-2-aminobutanedioate;hydron;tetrahydrate Chemical compound O.O.O.O.[Mg+2].[O-]C(=O)[C@@H](N)CC(O)=O.[O-]C(=O)[C@@H](N)CC(O)=O CRSJYWPXKKSOCQ-CBAPHJFVSA-L 0.000 description 3
- 239000001630 malic acid Substances 0.000 description 3
- 235000011090 malic acid Nutrition 0.000 description 3
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 125000001436 propyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])[H] 0.000 description 3
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 3
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- 229960002675 xylitol Drugs 0.000 description 3
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 2
- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical compound [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
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- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
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- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- LBIBJGZCAVJMOV-UHFFFAOYSA-N 4,5-bis(hydroxymethyl)-2-methylpyridin-3-ol pyridine-3-carboxamide hydrochloride Chemical compound Cl.NC(=O)c1cccnc1.Cc1ncc(CO)c(CO)c1O LBIBJGZCAVJMOV-UHFFFAOYSA-N 0.000 description 1
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- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 239000009538 yokuinin Substances 0.000 description 1
Description
【０００１】
【発明の属する技術分野】
本発明は、鉄化合物及びペプチドを配合してなる内服用液体組成物に関する。さらに詳しくは、コラーゲン（ゼラチン）、畜肉、魚肉、とうもろこし、小麦由来のペプチドを配合することにより鉄味（特に二価の鉄イオン由来の錆味）を抑え、良好な服用性を有する鉄化合物配合内服用液体組成物に関する。
【０００２】
【従来の技術】
従来から、二価の鉄イオンは三価の鉄イオンに比べて吸収性がよいことが知られているが、二価の鉄イオンには不快な錆味があり、二価の鉄イオンを配合して内服用液体組成物を調製した場合、服用性が著しく悪くなるという問題があった。
【０００３】
この二価の鉄イオン由来の錆味を改善する技術として、鉄（II）−糖（スクレート、フルクテート）−カルボキシレート複合体を形成させる方法（特許文献１）などが開示されているが、二価の鉄イオン由来の錆味をマスキングするには充分でなかった。
【特許文献１】
特開平２−７２８４３
【発明が解決しようとする課題】
本発明の目的は、鉄味（特に二価の鉄イオン由来の錆味）を抑えて、服用性良好な鉄化合物配合内服用液体組成物を提供することにある。
【０００４】
【課題を解決するための手段】
上記課題を解決するために、本発明者らは鋭意検討を重ねた結果、鉄イオンにコラーゲン（ゼラチン）等の蛋白質由来のペプチドを配合することにより、鉄味（特に二価の鉄イオン由来の錆味）を抑えて、良好な服用性を有する内服用液体組成物が得られることを見い出し、本発明を完成した。
【０００５】
即ち本発明は、鉄イオンを含有する液剤において、コラーゲン（ゼラチン）由来ペプチド、畜肉由来ペプチド、魚肉由来ペプチド、とうもろこし由来ペプチド及び小麦由来ペプチドからなる群より選ばれる少なくとも一種を配合することを特徴とする内服用液体組成物である。
【０００６】
【発明の実施の形態】
本発明における鉄イオンとは、二価の鉄化合物を水溶液中に溶解させたときに生じる鉄イオン、三価の鉄化合物を水溶液中に溶解させたときに生じる鉄イオン、または三価の鉄イオンを還元させたときに生じる鉄イオンである。配合する鉄化合物としては、二価の鉄イオンと三価の鉄イオンのいずれも使用可能であるが、中でも二価の鉄化合物が好ましく、例えばフマル酸第一鉄、硫酸第一鉄、クエン酸第一鉄ナトリウムなどが挙げられる。これらは単独で配合してもよく、また２種以上を組み合わせて配合してもよい。また、三価の鉄化合物を配合させたときには、還元性物質（例えば還元糖やアスコルビン酸等の還元性有機酸）により三価の鉄イオンを二価の鉄イオンに還元させればよい。これにより消化管からの吸収性をよくすることができる。本発明における鉄イオンの配合量は目的に応じ適宜選択し使用できる。なお、栄養摂取量の面から鉄化合物中の鉄イオンに換算して、1日当たり０．５〜６０ｍｇが好ましく、例えば１００ｍLに換算すると０．０００５〜０．０６W／V％である。
【０００７】
本発明は、コラーゲン（ゼラチン）、畜肉、魚肉、とうもろこし、小麦由来のペプチドを配合することを特徴とする。本発明においてペプチドとは、タンパク質を酵素（プロテアーゼ等）あるいは酸で分解させ、アミノ酸残基数１０００以下としたものをいい、好ましくは１００以下であり、さらに好ましくは５０以下である。特にコラーゲン（ゼラチン）由来ペプチド及びとうもろこし由来ペプチドが好ましい。
【０００８】
本発明の内服用液体組成物において、鉄イオンとペプチドの配合比は、鉄イオン１重量部に対して０．４〜４０００重量部が好ましく、より好ましくは２５〜１０００重量部である。
【０００９】
本発明の内服用液体組成物においては更に還元性物質を配合することができる。還元性物質としては、果糖、ブドウ糖、ショ糖などの還元糖、アスコルビン酸（塩を含む）、エリソルビン酸（塩を含む）などの還元性有機酸を使用することが好ましい。これらは、単独で配合してもよく、２種以上を組合わせて配合してもよい。還元性物質の配合量は、目的に応じて適宜、選択することができ、三価の鉄を配合した場合には、二価の鉄に還元し得るに足りる量以上であればよい。
【００１０】
本発明にかかる内服用液体組成物のpHは、２．５〜７．０であり、好ましくは３．０〜５．５である。pH２．５未満の酸性域では酸味が強すぎて服用性の点で好ましくなく、pHが７．０を越える塩基性域では、鉄イオンが水酸化鉄となって沈澱するので好ましくないからである。したがって、本発明の内服用液体組成物のpHを上記範囲に保つために、必要に応じてpH調整剤が配合される。pH調整剤としては、クエン酸、リンゴ酸、フマル酸、酒石酸、乳酸、コハク酸などの有機酸及びそれらの塩類、塩酸などの無機酸、水酸化ナトリウムなどの無機塩基などが挙げられる。
【００１１】
本発明の内服用液体組成物にはその他の成分として、ビタミン類、他のミネラル類、アミノ酸及びその塩類、生薬、生薬抽出物、カフェイン、ローヤルゼリーなどを本発明の効果を損なわない範囲で適宜に配合することができる。
【００１２】
さらに必要に応じて、抗酸化剤、着色剤、香料、矯味剤、界面活性剤、溶解補助剤、保存剤、甘味料などの添加物を本発明の効果を損なわない範囲で適宜に配合することができる。
【００１３】
本発明の内服用液体組成物は、常法により調製することができ、その方法は特に限定されるものではない。通常、各成分をとり適量の精製水で溶解した後、ｐＨを調整し、残りの精製水を加えて容量調製し、必要に応じてろ過、滅菌処理することにより得られる。
【００１４】
本発明の内服用液体組成物は、例えばシロップ剤、ドリンク剤などの医薬品や医薬部外品などの各種製剤、健康飲料などの各種飲料に適用することができる。
【００１５】
【発明の効果】
本発明により、鉄味（特に二価の鉄イオン由来の錆味）を抑え、服用性が良好な鉄化合物配合内服用液体組成物を提供することが可能になった。
【００１６】
【実施例】
以下に実施例、比較例及び試験例を挙げ、本発明をさらに詳しく説明する。
実施例１
フマル酸第一鉄 ０．０３ｇ
コラーゲンペプチド（和光純薬工業） １. ００ｇ
クエン酸 ０．２０ｇ
水酸化ナトリウム 適量
上記成分を精製水に溶解した後、pHを３．０に調整し、精製水を加えて全量を１００mLとし、ガラス瓶に充填しキャップを施して内服液剤を得た。
【００１７】
実施例２
フマル酸第一鉄 ０．０３ｇ
コーンペプチド（和光純薬工業） １．００ｇ
クエン酸 ０．２０ｇ
水酸化ナトリウム 適量
上記成分を精製水に溶解した後、pHを３．０に調整し、精製水を加えて全量を１００mLとし、ガラス瓶に充填しキャップを施して内服液剤を得た。
【００１８】
実施例3
フマル酸第一鉄 ０．０３ｇ
グルタミンペプチド* １ １．００ｇ
クエン酸 ０．２０ｇ
水酸化ナトリウム 適量
上記成分を精製水に溶解した後、pHを３．０に調整し、精製水を加えて全量を１００mLとし、ガラス瓶に充填しキャップを施して内服液剤を得た。
*１）タンパク質が小麦由来のペプチド
【００１９】
実施例4
フマル酸第一鉄 ０．０３ｇ
イワシペプチド*2 １．００ｇ
クエン酸 ０．２０ｇ
水酸化ナトリウム 適量
上記成分を精製水に溶解した後、pHを３．０に調整し、精製水を加えて全量を１００mLとし、ガラス瓶に充填しキャップを施して内服液剤を得た。
*2 タンパク質がイワシ魚肉由来のペプチド
【００２０】
比較例１
フマル酸第一鉄 ０．０３ｇ
クエン酸 ０．２０ｇ
水酸化ナトリウム 適量
上記成分を精製水に溶解した後、pHを３．０に調整し、精製水を加えて全量を１００mLとし、ガラス瓶に充填しキャップを施して内服液剤を得た。
【００２１】
試験例 鉄錆味に関する風味評価
実施例１〜3及び比較例１の4種を試験液として、調製直後の錆味に関する風味評価を、以下の評価方法、評価基準に従い実施した。
【００２２】
（試験方法）
２５〜４０歳までの女性１０人をパネラーとして、試験液１０mLを服用し、調製直後の錆味について評価した。なお、一つのサンプルを評価した後は、温湯で口中をすすぎ、３０分以上経過してから次の試験液の評価を行った。
【００２３】
評価基準
錆味がしない １点
錆味がほとんどしない ２点
錆味がややする ３点
錆味がする ４点
錆味がやや強い ５点
錆味がかなり強い ６点
（結果）
結果を平均値で求め、表１に示した。表１から明らかなように、実施例１〜5は、二価の鉄由来の不快な錆味が抑えられ、服用性のよいものであった。
【００２４】
【表１】
各試験液の錆味評価結果
実施例4
フマル酸第一鉄 ０．０３ｇ
コラーゲンペプチド（和光純薬工業） １．００ｇ
硝酸チアミン ０．０１ｇ
リン酸リボフラビンナトリウム ０．０１ｇ
塩酸ピリドキシン ０．０１ｇ
アスコルビン酸 １．００ｇ
アミノエチルスルホン酸 １．００ｇ
ニコチン酸アミド ０．０２ｇ
ローヤルゼリー ０．２０ｇ
無水カフェイン ０．０５ｇ
ショ糖 ４．００ｇ
マルチトール ４．００ｇ
キシリトール ３．００ｇ
アセスルファムカリウム ０．０３ｇ
クエン酸 ０．５０ｇ
クエン酸ナトリウム 適量
安息香酸ナトリウム ０．０６ｇ
ミックスフルーツフレーバー ０．１０ｇ
上記成分を精製水に溶解した後、ｐＨを３．０に調整し、精製水を加えて全量を１００ｍＬとした。この液をろ紙でろ過し、滅菌装置を用いて、ろ液を80℃で２５分間加熱滅菌した後、ガラス瓶に充填しキャップを施して内服液剤を得た。
【００２６】
実施例5
フマル酸第一鉄 ０．０３ｇ
コーンペプチド（和光純薬工業） １．００ｇ
グルコン酸カルシウム １．００ｇ
アスパラギン酸マグネシウム １．００ｇ
硝酸チアミン ０．０１ｇ
リボフラビン ０．０１ｇ
塩酸ピリドキシン ０．０１ｇ
アスコルビン酸 １．００ｇ
アミノエチルスルホン酸 １．００ｇ
無水カフェイン ０．０５ｇ
難消化性デキストリン ２．００ｇ
ショ糖 ４．００ｇ
トレハロース ２．００ｇ
キシリトール ２．００ｇ
ステビア抽出物 ０．０３ｇ
リンゴ酸 ０．２０ｇ
クエン酸 ０．４０ｇ
クエン酸ナトリウム 適量
安息香酸 ０．０６ｇ
ミックスフルーツフレーバー ０．１０ｇ
上記成分を精製水に溶解した後、ｐＨを４．０に調整し、精製水を加えて全量を１００ｍＬとした。この液をろ紙でろ過し、滅菌装置を用いて、ろ液を80℃で２５分間加熱滅菌した後、ガラス瓶に充填しキャップを施して内服液剤を得た。
【００２７】
実施例6
フマル酸第一鉄 ０．０３ｇ
コーンペプチド（和光純薬工業） ０．５０ｇ
リン酸リボフラビンナトリウム ０．０１ｇ
塩酸ピリドキシン ０．０１ｇ
アスコルビン酸 １．００ｇ
難消化性デキストリン ２．００ｇ
アミノエチルスルホン酸 １．００ｇ
ローヤルゼリー ０．２０ｇ
無水カフェイン ０．１０ｇ
ソルビトール ４．００ｇ
キシリトール ４．００ｇ
ステビア抽出物 ０．０３ｇ
アセスルファムカリウム ０．０３ｇ
炭酸水素カリウム ０．３０ｇ
クエン酸ナトリウム ０．１０ｇ
安息香酸ナトリウム ０．０６ｇ
パラオキシ安息香酸エチル ０．００６ｇ
パラオキシ安息香酸プロピル ０．００６ｇ
エリソルビン酸ナトリウム ０．０２ｇ
ミックスフルーツフレーバー ０．１０ｇ
上記成分を精製水に溶解した後、ｐＨを４．５に調整し、精製水を加えて全量を１００ｍＬとした。この液をろ紙でろ過し、滅菌装置を用いて、ろ液を80℃で２５分間加熱滅菌した後、ガラス瓶に充填しキャップを施して内服液剤を得た。
【００２８】
実施例7
フマル酸第一鉄 ０．０３ｇ
コラーゲンペプチド（和光純薬工業） ０．５０ｇ
グルコン酸カルシウム ０．８０ｇ
アスパラギン酸マグネシウム ０．４０ｇ
硝酸チアミン ０．０１ｇ
リン酸リボフラビンナトリウム ０．０１ｇ
塩酸ピリドキシン ０．０１ｇ
ニコチン酸アミド ０．１０ｇ
無水カフェイン ０．１０ｇ
アミノエチルスルホン酸 １．００ｇ
ヨクイニン流エキス ２．００ｍＬ
ショ糖 ４．００ｇ
トレハロース ４．００ｇ
マルチトール ４．００ｇ
難消化性デキストリン ２．００ｇ
クエン酸 ０．８０ｇ
クエン酸ナトリウム 適量
安息香酸ナトリウム ０．０６ｇ
パラオキシ安息香酸エチル ０．００６ｇ
パラオキシ安息香酸プロピル ０．００６ｇ
ミックスフルーツフレーバー ０．１０ｇ
上記成分を精製水に溶解した後、ｐＨを３．５に調整し、精製水を加え全量を１００ｍＬとした。この液をろ紙でろ過し、滅菌装置を用いて、ろ液を80℃で２５分間加熱滅菌した後、ガラス瓶に充填しキャップを施して内服液剤を得た。
【００２９】
実施例8
フマル酸第一鉄 ０．０３ｇ
コーンペプチド（和光純薬工業） ０．５０ｇ
グルコン酸カルシウム ２．００ｇ
アスパラギン酸マグネシウム １．００ｇ
硝酸チアミン ０．０１ｇ
酪酸リボフラビン ０．０１ｇ
塩酸ピリドキシン ０．０１ｇ
アスコルビン酸 １．００ｇ
ニコチン酸アミド ０．０５ｇ
酢酸トコフェロール ０．１０ｇ
無水カフェイン ０．１０ｇ
アミノエチルスルホン酸 ２．００ｇ
ポリグリセリン脂肪酸エステル ０．２０ｇ
ポリオキシエチレン硬化ヒマシ油 ０．１０ｇ
ショ糖 ６．００ｇ
ソルビトール ５．００ｇ
アセスルファムカリウム ０．０５ｇ
ステビア抽出物 ０．０５ｇ
リンゴ酸 ０．５０ｇ
リンゴ酸ナトリウム 適量
安息香酸ナトリウム ０．０６ｇ
パラオキシ安息香酸エチル ０．００６ｇ
パラオキシ安息香酸プロピル ０．００６ｇ
グリセリン ０．２０ｇ
ミックスフルーツフレーバー ０．１０ｇ
上記成分を精製水に溶解した後、ｐＨを４．５に調整し、精製水を加え全量を１００ｍＬとした。この液をろ紙でろ過し、滅菌装置を用いて、ろ液を80℃で２５分間加熱滅菌した後、ガラス瓶に充填しキャップを施して内服液剤を得た。
【００３０】
上記の実施例4〜8は、鉄味（特に二価の鉄イオン由来の錆味）が抑えられ、服用性のよいものであった。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a liquid composition for internal use comprising an iron compound and a peptide. More specifically, it contains iron compounds that have good dosing properties and suppress iron taste (especially rust derived from divalent iron ions) by blending collagen (gelatin), livestock meat, fish meat, corn, and wheat-derived peptides. The present invention relates to a liquid composition for internal use.
[0002]
[Prior art]
Traditionally, it has been known that divalent iron ions have better absorbability than trivalent iron ions, but divalent iron ions have an unpleasant rust and contain divalent iron ions. When the liquid composition for internal use is prepared, there is a problem that the ingestibility is remarkably deteriorated.
[0003]
As a technique for improving the rust derived from this divalent iron ion, a method of forming an iron (II) -sugar (scrate, fructate) -carboxylate complex (Patent Document 1) is disclosed. It was not enough to mask the rust derived from valent iron ions.
[Patent Document 1]
JP-A-2-72843
[Problems to be solved by the invention]
An object of the present invention is to provide a liquid composition for internal use containing an iron compound with good dosing properties while suppressing iron taste (particularly rust derived from divalent iron ions).
[0004]
[Means for Solving the Problems]
In order to solve the above-mentioned problems, the present inventors have conducted intensive studies. As a result, by adding a peptide derived from a protein such as collagen (gelatin) to iron ions, iron taste (particularly derived from divalent iron ions) is obtained. It was found that a liquid composition for internal use having good dosing properties can be obtained while suppressing (rust), and the present invention was completed.
[0005]
That is, the present invention is characterized in that in a liquid preparation containing iron ions, at least one selected from the group consisting of a peptide derived from collagen (gelatin), a peptide derived from animal meat, a peptide derived from fish meat, a peptide derived from corn and a peptide derived from wheat is characterized. It is a liquid composition for internal use.
[0006]
DETAILED DESCRIPTION OF THE INVENTION
The iron ion in the present invention is an iron ion generated when a divalent iron compound is dissolved in an aqueous solution, an iron ion generated when a trivalent iron compound is dissolved in an aqueous solution, or a trivalent iron ion. It is an iron ion generated when As the iron compound to be blended, both divalent iron ions and trivalent iron ions can be used. Among them, divalent iron compounds are preferable, for example, ferrous fumarate, ferrous sulfate, citric acid. Examples include ferrous sodium. These may be blended singly or in combination of two or more. Further, when a trivalent iron compound is added, the trivalent iron ion may be reduced to a divalent iron ion by a reducing substance (for example, a reducing organic acid such as reducing sugar or ascorbic acid). Thereby, the absorptivity from a digestive tract can be improved. The compounding amount of iron ions in the present invention can be appropriately selected and used according to the purpose. In terms of nutrient intake, it is preferably 0.5 to 60 mg per day in terms of iron ions in the iron compound, and is 0.0005 to 0.06 W / V%, for example, in terms of 100 mL.
[0007]
The present invention is characterized by blending collagen (gelatin), livestock meat, fish meat, corn and wheat-derived peptides. In the present invention, the peptide refers to a protein that is decomposed with an enzyme (protease or the like) or an acid to have 1000 or less amino acid residues, preferably 100 or less, and more preferably 50 or less. Particularly preferred are collagen (gelatin) -derived peptides and corn-derived peptides.
[0008]
In the liquid composition for internal use of the present invention, the blending ratio of iron ions and peptides is preferably 0.4 to 4000 parts by weight, more preferably 25 to 1000 parts by weight with respect to 1 part by weight of iron ions.
[0009]
In the liquid composition for internal use of the present invention, a reducing substance can be further blended. As the reducing substance, it is preferable to use a reducing sugar such as fructose, glucose, and sucrose, and a reducing organic acid such as ascorbic acid (including a salt) and erythorbic acid (including a salt). These may be blended singly or in combination of two or more. The blending amount of the reducing substance can be appropriately selected according to the purpose. When trivalent iron is blended, it is sufficient that the amount is sufficient to reduce to divalent iron.
[0010]
The pH of the liquid composition for internal use according to the present invention is 2.5 to 7.0, preferably 3.0 to 5.5. This is because acidity is too strong in the acidic range below pH 2.5, which is not preferable in terms of ingestion, and in the basic range where pH exceeds 7.0, iron ions are precipitated as iron hydroxide, which is not preferable. . Therefore, in order to keep the pH of the liquid composition for internal use of the present invention in the above range, a pH adjuster is blended as necessary. Examples of the pH adjuster include organic acids such as citric acid, malic acid, fumaric acid, tartaric acid, lactic acid, and succinic acid and salts thereof, inorganic acids such as hydrochloric acid, and inorganic bases such as sodium hydroxide.
[0011]
In the liquid composition for internal use of the present invention, vitamins, other minerals, amino acids and salts thereof, herbal medicines, herbal extracts, caffeine, royal jelly, etc. are appropriately selected within the range not impairing the effects of the present invention. Can be blended.
[0012]
Furthermore, if necessary, additives such as antioxidants, colorants, fragrances, flavoring agents, surfactants, solubilizers, preservatives, sweeteners and the like are appropriately blended within a range not impairing the effects of the present invention. Can do.
[0013]
The liquid composition for internal use of the present invention can be prepared by a conventional method, and the method is not particularly limited. Usually, after each component is taken and dissolved with an appropriate amount of purified water, the pH is adjusted, the remaining purified water is added to adjust the volume, and filtration and sterilization are performed as necessary.
[0014]
The liquid composition for internal use of the present invention can be applied to various preparations such as pharmaceuticals such as syrups and drinks, quasi-drugs, and various beverages such as health drinks.
[0015]
【The invention's effect】
According to the present invention, it is possible to provide a liquid composition for internal use containing an iron compound that suppresses iron taste (particularly rust derived from divalent iron ions) and has good dosing properties.
[0016]
【Example】
Hereinafter, the present invention will be described in more detail with reference to Examples, Comparative Examples and Test Examples.
Example 1
Ferrous fumarate 0.03g
Collagen peptide (Wako Pure Chemical Industries) 1.00g
Citric acid 0.20g
Sodium hydroxide Appropriate amount After the above components were dissolved in purified water, the pH was adjusted to 3.0, purified water was added to make the total amount 100 mL, filled into a glass bottle and capped to obtain an internal solution.
[0017]
Example 2
Ferrous fumarate 0.03g
Corn peptide (Wako Pure Chemical Industries) 1.00g
Citric acid 0.20g
Sodium hydroxide Appropriate amount After the above components were dissolved in purified water, the pH was adjusted to 3.0, purified water was added to make the total amount 100 mL, filled into a glass bottle and capped to obtain an internal solution.
[0018]
Example 3
Ferrous fumarate 0.03g
Glutamine peptide * 1 1.00g
Citric acid 0.20g
Sodium hydroxide Appropriate amount After the above components were dissolved in purified water, the pH was adjusted to 3.0, purified water was added to make the total amount 100 mL, filled into a glass bottle and capped to obtain an internal solution.
* 1) Peptide derived from wheat protein [0019]
Example 4
Ferrous fumarate 0.03g
Sardine peptide * 2 1.00g
Citric acid 0.20g
Sodium hydroxide Appropriate amount After the above components were dissolved in purified water, the pH was adjusted to 3.0, purified water was added to make the total amount 100 mL, filled into a glass bottle and capped to obtain an internal solution.
* 2 Protein is a peptide derived from sardine fish meat.
Comparative Example 1
Ferrous fumarate 0.03g
Citric acid 0.20g
Sodium hydroxide Appropriate amount After the above components were dissolved in purified water, the pH was adjusted to 3.0, purified water was added to make the total amount 100 mL, filled into a glass bottle and capped to obtain an internal solution.
[0021]
Test example Flavor evaluation regarding iron rust taste Examples 1 to 3 and Comparative Example 1 were used as test solutions, and flavor evaluation immediately after preparation was performed according to the following evaluation method and evaluation criteria.
[0022]
(Test method)
Ten women up to 25 to 40 years old were taken as panelists and 10 mL of the test solution was taken and evaluated for rust immediately after preparation. In addition, after evaluating one sample, the inside of the mouth was rinsed with warm water, and the next test solution was evaluated after 30 minutes or more had elapsed.
[0023]
Evaluation criteria No rust 1 point rust is almost 2 points rust is slightly 3 points rust is 4 points rust is slightly strong 5 points rust is quite strong 6 points (result)
The results were obtained as average values and are shown in Table 1. As is clear from Table 1, Examples 1 to 5 were excellent in dosing because the unpleasant rust derived from divalent iron was suppressed.
[0024]
[Table 1]
Rust evaluation results for each test solution
Example 4
Ferrous fumarate 0.03g
Collagen peptide (Wako Pure Chemical Industries) 1.00g
0.01g of thiamine nitrate
Riboflavin sodium phosphate 0.01g
0.01 g of pyridoxine hydrochloride
Ascorbic acid 1.00g
Aminoethylsulfonic acid 1.00g
Nicotinamide 0.02g
Royal jelly 0.20g
Anhydrous caffeine 0.05g
Sucrose 4.00 g
Maltitol 4.00 g
Xylitol 3.00g
Acesulfame potassium 0.03g
Citric acid 0.50g
Sodium citrate appropriate amount Sodium benzoate 0.06g
0.10g mixed fruit flavor
After the above components were dissolved in purified water, the pH was adjusted to 3.0, and purified water was added to make up a total volume of 100 mL. This solution was filtered with a filter paper, and the filtrate was sterilized by heating at 80 ° C. for 25 minutes using a sterilizer, and then filled into a glass bottle and capped to obtain an internal solution.
[0026]
Example 5
Ferrous fumarate 0.03g
Corn peptide (Wako Pure Chemical Industries) 1.00g
Calcium gluconate 1.00g
Magnesium aspartate 1.00 g
0.01g of thiamine nitrate
Riboflavin 0.01g
0.01 g of pyridoxine hydrochloride
Ascorbic acid 1.00g
Aminoethylsulfonic acid 1.00g
Anhydrous caffeine 0.05g
Indigestible dextrin 2.00g
Sucrose 4.00 g
Trehalose 2.00g
2.00 g of xylitol
Stevia extract 0.03g
Malic acid 0.20g
Citric acid 0.40g
Sodium citrate appropriate amount benzoic acid 0.06g
0.10g mixed fruit flavor
After dissolving the above components in purified water, the pH was adjusted to 4.0, and purified water was added to make up a total volume of 100 mL. This solution was filtered with a filter paper, and the filtrate was sterilized by heating at 80 ° C. for 25 minutes using a sterilizer, and then filled into a glass bottle and capped to obtain an internal solution.
[0027]
Example 6
Ferrous fumarate 0.03g
Corn peptide (Wako Pure Chemical Industries) 0.50g
Riboflavin sodium phosphate 0.01g
0.01 g of pyridoxine hydrochloride
Ascorbic acid 1.00g
Indigestible dextrin 2.00g
Aminoethylsulfonic acid 1.00g
Royal jelly 0.20g
Anhydrous caffeine 0.10g
Sorbitol 4.00g
Xylitol 4.00g
Stevia extract 0.03g
Acesulfame potassium 0.03g
Potassium bicarbonate 0.30g
Sodium citrate 0.10g
Sodium benzoate 0.06g
Ethyl paraoxybenzoate 0.006g
Propyl paraoxybenzoate 0.006g
Sodium erythorbate 0.02g
0.10g mixed fruit flavor
After the above components were dissolved in purified water, the pH was adjusted to 4.5, and purified water was added to make up a total volume of 100 mL. This solution was filtered with a filter paper, and the filtrate was sterilized by heating at 80 ° C. for 25 minutes using a sterilizer, and then filled into a glass bottle and capped to obtain an internal solution.
[0028]
Example 7
Ferrous fumarate 0.03g
Collagen peptide (Wako Pure Chemical Industries) 0.50g
Calcium gluconate 0.80g
Magnesium aspartate 0.40 g
0.01g of thiamine nitrate
Riboflavin sodium phosphate 0.01g
0.01 g of pyridoxine hydrochloride
Nicotinamide 0.10g
Anhydrous caffeine 0.10g
Aminoethylsulfonic acid 1.00g
Yokuinin style extract 2.00mL
Sucrose 4.00 g
Trehalose 4.00 g
Maltitol 4.00 g
Indigestible dextrin 2.00g
Citric acid 0.80g
Sodium citrate appropriate amount Sodium benzoate 0.06g
Ethyl paraoxybenzoate 0.006g
Propyl paraoxybenzoate 0.006g
0.10g mixed fruit flavor
After the above components were dissolved in purified water, the pH was adjusted to 3.5, and purified water was added to make up a total volume of 100 mL. This solution was filtered with a filter paper, and the filtrate was sterilized by heating at 80 ° C. for 25 minutes using a sterilizer, and then filled into a glass bottle and capped to obtain an internal solution.
[0029]
Example 8
Ferrous fumarate 0.03g
Corn peptide (Wako Pure Chemical Industries) 0.50g
Calcium gluconate 2.00g
Magnesium aspartate 1.00 g
0.01g of thiamine nitrate
Riboflavin butyrate 0.01g
0.01 g of pyridoxine hydrochloride
Ascorbic acid 1.00g
Nicotinamide 0.05g
Tocopherol acetate 0.10g
Anhydrous caffeine 0.10g
Aminoethylsulfonic acid 2.00g
Polyglycerin fatty acid ester 0.20g
Polyoxyethylene hydrogenated castor oil 0.10g
Sucrose 6.00 g
Sorbitol 5.00g
Acesulfame potassium 0.05g
Stevia extract 0.05g
Malic acid 0.50g
Sodium malate appropriate amount sodium benzoate 0.06g
Ethyl paraoxybenzoate 0.006g
Propyl paraoxybenzoate 0.006g
Glycerin 0.20g
0.10g mixed fruit flavor
After the above components were dissolved in purified water, the pH was adjusted to 4.5, and purified water was added to make up a total volume of 100 mL. This solution was filtered with a filter paper, and the filtrate was sterilized by heating at 80 ° C. for 25 minutes using a sterilizer, and then filled into a glass bottle and capped to obtain an internal solution.
[0030]
In Examples 4 to 8 described above, iron taste (particularly rust derived from divalent iron ions) was suppressed, and the ingestibility was good.
Claims (4)
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| WO2022107673A1 (en) * | 2020-11-19 | 2022-05-27 | 大正製薬株式会社 | Beverage containing placenta and iron |
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| JP5162812B2 (en) * | 2004-07-08 | 2013-03-13 | 大正製薬株式会社 | Zinc-containing composition for oral administration |
| JP4815798B2 (en) * | 2004-12-17 | 2011-11-16 | 大正製薬株式会社 | Copper-containing composition for oral administration |
| WO2009079401A2 (en) * | 2007-12-14 | 2009-06-25 | Green Earth Industries, Inc. | Compositions and methods for increasing iron absorption |
| JP7082237B1 (en) | 2020-11-19 | 2022-06-07 | 大正製薬株式会社 | Beverages containing collagen and iron |
| JP6923065B1 (en) * | 2020-11-25 | 2021-08-18 | 大正製薬株式会社 | Oral solid composition |
| KR102492549B1 (en) * | 2021-03-22 | 2023-01-27 | 주식회사 리앤씨바이오 | Composition comprising collagen peptides and herbal extracts for preventing and improving anemia |
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| JP2683529B2 (en) * | 1994-02-08 | 1997-12-03 | 静次 片野 | Gel food |
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| JP2000245361A (en) * | 1999-03-02 | 2000-09-12 | Yakult Honsha Co Ltd | Iron-enriched fruit-processed food |
| JP2001314152A (en) * | 2000-05-09 | 2001-11-13 | Yakult Honsha Co Ltd | Stable acidic milk beverage, method for producing the same, and additive to be used for producing the same |
| JP2002080347A (en) * | 2000-09-04 | 2002-03-19 | Taisho Pharmaceut Co Ltd | Oral liquid medicine formulated with iron compound |
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| JP7112040B1 (en) * | 2020-11-19 | 2022-08-03 | 大正製薬株式会社 | Beverages containing placenta and iron |
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