JP5162812B2 - Zinc-containing composition for oral administration - Google Patents

Description

  The present invention relates to a composition for oral administration in which an unpleasant taste of a zinc compound is reduced and a feeling of taking is improved.

  Zinc compounds are difficult to drink due to an unpleasant taste derived from zinc ions. This taste is the same as the taste when using an astringent that binds to proteins such as tannin and alum (astringent taste). Until now, in order to improve the unpleasant taste of a composition containing a compound having an astringent taste, a technique of blending a protein such as gelatin has been disclosed (Patent Document 1). However, since gelatin gels upon cooling, there are inevitably restrictions on the blending amount and processability, and there is a problem that it is difficult to use especially for low-viscosity oral liquids.

Japanese Patent Laid-Open No. 57-171909

  An object of the present invention is to provide a composition for oral administration containing zinc that reduces the astringent taste derived from zinc ions, is easy to drink, and does not leave an unpleasant aftertaste.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that, in a composition for oral administration containing a zinc compound, when a collagen peptide or a vegetable peptide is added, protein aggregation by zinc ions (convergence) ) Is reduced and the astringency is improved, and the present invention has been completed. That is, this invention is a composition for oral administration which mix | blended the peptide with the zinc compound.

  The zinc compound in the present invention is a salt containing zinc. If the acid forming the salt is non-toxic, either an organic acid or an inorganic acid may be used. Examples of the organic acid include lactic acid, gluconic acid, and citric acid. Organic acids such as malic acid and tartaric acid, and inorganic acids include sulfuric acid, carbonic acid, hydrochloric acid, phosphoric acid, nitric acid and the like. Preferred zinc compounds include zinc gluconate, zinc sulfate, zinc citrate, zinc carbonate, zinc chloride and zinc phosphate. These may be blended singly or in combination of two or more.

  Although the compounding quantity of a zinc compound changes with the intended purposes, from the surface of nutrient intake, 1-50 mg per day is preferable in conversion to a zinc ion. In addition, when ingesting as a 100 ml drink a day, the zinc ion density | concentration is 0.001-0.05 W / V%.

  The peptide in the present invention is a protein that is decomposed with an enzyme or an acid to improve the function of the protein or add a new function. There are functional ones. Among such protein degradation products, collagen peptides derived from livestock meat or fish meat, and plant peptides derived from corn are particularly preferred.

  In the composition for oral administration of the present invention, the compounding ratio of zinc ions and peptides is usually 0.1 parts by weight or more, preferably 0.5 to 6000 parts by weight with respect to 1 part by weight of zinc ions. Preferably it is 2.5-2000 weight part.

  When the zinc-containing composition for oral administration of the present invention is used as an internal solution, the pH is adjusted to 2.5 to 7.0, preferably 3.0 to 5.5 in consideration of antiseptic properties and flavor. . For example, citric acid, malic acid, fumaric acid, tartaric acid, lactic acid, succinic acid, and other organic acids and salts thereof, phosphoric acid, hydrochloric acid, and other inorganic acids, and inorganic bases such as sodium hydroxide are added. Can be adjusted.

  Vitamins, minerals, amino acids, herbal medicines, herbal extracts, caffeine, royal jelly, and the like can be appropriately added to the zinc-containing composition for oral administration of the present invention as long as the effects of the present invention are not impaired. Moreover, additives such as antioxidants, colorants, flavors, flavoring agents, surfactants, solubilizers, preservatives, sweeteners, and the like can be appropriately blended as necessary so long as the effects of the present invention are not impaired.

  The method for preparing the zinc-containing composition for oral administration of the present invention is not particularly limited. When using it as an internal solution, the purpose is usually to dissolve each component with an appropriate amount of purified water, adjust the pH, adjust the volume by adding the remaining purified water, and filter and sterilize as necessary. A zinc-containing composition for oral administration is obtained.

  Hereinafter, the present invention will be described in more detail with reference to examples and test examples.

Example 1
Zinc gluconate 0.04g
Corn peptide 1.00g
Polyglycerol fatty acid ester 0.20 g
Tocopherol acetate 0.10g
0.01 g of thiamine nitrate
Riboflavin sodium phosphate 0.01 g
0.01 g of pyridoxine hydrochloride
Ascorbic acid 1.00g
Aminoethylsulfonic acid 2.00g
Xylitol 4.00g
Trehalose 5.00g
Erythritol 5.00g
Citric acid 0.80 g
Sodium citrate
Sodium benzoate 0.06g
Glycerin 0.20g
0.10g mixed fruit flavor
After dissolving the above components 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.

Example 2
Zinc gluconate 0.08g
Collagen peptide 1.00g
Calcium gluconate 2.00g
Magnesium aspartate 1.00 g
0.01 g of thiamine nitrate
Riboflavin 0.01g
0.10 g of pyridoxine hydrochloride
Ascorbic acid 1.00g
Aminoethylsulfonic acid 1.00g
Sorbitol 4.00g
Trehalose 5.00g
Xylitol 4.00g
Stevia extract 0.03g
Acesulfame potassium 0.03g
Malic acid 0.10g
Citric acid 0.40g
Sodium citrate
Benzoic acid 0.06g
Butyl paraoxybenzoate 0.006g
Propyl paraoxybenzoate 0.006 g
Apple flavor 0.10g
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.

Example 3
Zinc gluconate 0.08g
Corn peptide 0.50g
Polyglycerol fatty acid ester 0.20 g
Polyoxyethylene hydrogenated castor oil 0.10g
Tricaprylin 0.05g
Calcium gluconate 0.80 g
Magnesium aspartate 0.40 g
0.01 g of thiamine nitrate
Riboflavin sodium phosphate 0.01 g
0.01 g of pyridoxine hydrochloride
Nicotinamide 0.10g
Anhydrous caffeine 0.10g
Aminoethylsulfonic acid 2.00g
Carnitine chloride 0.20g
Arginine hydrochloride 0.20g
Yokuinin style extract 2.00mL
Glucose 5.00g
Indigestible dextrin 4.00 g
Erythritol 5.00g
Xylitol 2.00g
Stevia extract 0.02g
Acesulfame potassium 0.03g
Sucralose 0.05g
Citric acid 0.80 g
Sodium citrate
Sodium benzoate 0.06g
Butyl paraoxybenzoate 0.006g
Propyl paraoxybenzoate 0.006 g
Glycerin 0.20g
0.10g mixed fruit flavor
After dissolving the above components 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.

Example 4
Zinc gluconate 0.01g
Corn peptide 0.30g
Polyglycerol fatty acid ester 0.20 g
Polyoxyethylene hydrogenated castor oil 0.10g
Tricaprylin 0.05g
Calcium lactate 0.30g
Magnesium chloride 0.06g
0.04 g of ammonium iron citrate
0.01 g of thiamine nitrate
Riboflavin sodium phosphate 0.02g
0.03 g of pyridoxine hydrochloride
Nicotinamide 0.05g
Anhydrous caffeine 0.10g
Aminoethylsulfonic acid 2.00g
Yokuinin style extract 2.00mL
Royal jelly 0.60g
Glucose 5.00g
Sorbitol 5.00g
Xylitol 5.00g
Stevia extract 0.02g
Acesulfame potassium 0.03g
Citric acid 0.80 g
Sodium citrate 0.10g
Phosphoric acid 0.30 g
Hydrochloric acid
Sodium benzoate 0.06g
Butyl paraoxybenzoate 0.006g
Propyl paraoxybenzoate 0.006 g
Glycerin 0.20g
0.10g mixed fruit flavor
After dissolving the above components 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.

Test example
Hagerman et al. Reported that protein (bovine serum albumin: BSA) in solution was aggregated by tannin, and the amount of precipitation was proportional to the amount of tannin ( J. Agric . Food . Chem ., 1978, Vol. 26 , 809) . -812). The present inventors have found that the addition of BSA solution to a zinc ion solution, the solution was suspended, the absorbance increases, increase in absorbance was found to correlate with the concentration of zinc ions. This is because, when the absorbance when a zinc ion solution containing a certain substance is mixed with a BSA solution decreases compared to the case where no addition is made, the addition of that substance causes aggregation due to protein-zinc ion interaction (convergence). Is considered to mean that the astringent taste has decreased.

Test method
(1) Preparation of BSA solution: 10 g of BSA (Sigma Chemical Co .; fraction V, fatty acid free) is dissolved in an appropriate amount of purified water, 100 mg of citric acid is added, and pH is adjusted to 4. with NaOH solution (1 mol / L). 8 and adjusted to 100 mL with purified water.
(2) Preparation of diluting solution: 100 mg of citric acid was dissolved in an appropriate amount of water, pH was adjusted to 4.8 with NaOH solution (1 mol / L), and purified water was adjusted to 100 mL.
(3) Preparation of zinc ion solution: To 0.04 g, 0.19 g and 0.39 g of zinc gluconate, 0.10 g of citric acid was added. Each was dissolved in an appropriate amount of purified water, adjusted to pH 4.8 with NaOH solution (1 mol / L), and made up to 100 mL with purified water.
(4) Evaluation of protein-zinc ion interaction (convergence)
6 mL of BSA solution was added to 2 mL of each zinc ion solution, and the total volume was adjusted to 10 mL with the diluent. This was shaken at 40 ° C. for 30 minutes. Using a quartz cell (L = 1 cm), the absorbance at 500 nm, which is a wavelength that is not absorbed by each transparent solution, was measured with a spectrophotometer (manufactured by Hitachi, Ltd .: U-3300). The results are shown in (FIG. 1).

  Next, the correlation between various concentrations of zinc ion solution and astringency (sensory evaluation) was examined. The sensory evaluation was evaluated as B when the astringent taste was strong and unacceptable, A4 to A1 depending on the strength of the astringent taste, and A when the astringent taste was not felt at all. . The result is shown in FIG. From FIG. 2, it was determined that the astringent taste derived from zinc ions was sufficiently suppressed when the absorbance was about 0.4 or less.

(5) Protein aggregation properties of specimens The protein aggregation properties of the formulations shown in Table 1 were evaluated by the same test method as described above.

  From Table 1, since the absorbance of the sample 1 and the sample 2 containing the peptide was smaller than that of the sample 3 not containing the peptide, it was revealed that the astringent taste derived from the zinc ions can be reduced by adding the peptide.

  According to the present invention, it is possible to provide a composition for oral administration containing zinc that reduces the astringent taste derived from zinc ions, is easy to drink, and does not leave an unpleasant aftertaste. This zinc-containing composition for oral administration can be applied, for example, to various preparations including pharmaceuticals such as syrups and drinks and quasi-drugs and various beverages such as nutritional functional foods.

The correlation between protein aggregation and zinc ion concentration is shown. The correlation of the result of having sensory-evaluated the zinc ion density | concentration and astringency taste in a zinc ion solution is shown.

Claims (2)

After dissolving one or two kinds of peptides selected from zinc gluconate, collagen peptide and corn peptide with purified water, the pH is adjusted, the remaining purified water is added, and the zinc ion concentration is 0.001 to 0.00. A composition for oral administration, which is an internal liquid preparation prepared so as to have a concentration of 05 W / V% . The composition for oral administration according to claim 1, which has a pH of 2.5 to 7.0.

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