JP5455365B2 - 機能性食品の製造のためのホスファチジルセリン富化乳画分 - Google Patents
機能性食品の製造のためのホスファチジルセリン富化乳画分 Download PDFInfo
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- JP5455365B2 JP5455365B2 JP2008513930A JP2008513930A JP5455365B2 JP 5455365 B2 JP5455365 B2 JP 5455365B2 JP 2008513930 A JP2008513930 A JP 2008513930A JP 2008513930 A JP2008513930 A JP 2008513930A JP 5455365 B2 JP5455365 B2 JP 5455365B2
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- milk
- concentrate
- phosphatidylserine
- fat
- phase
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- 239000008267 milk Substances 0.000 title claims description 32
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- TZCPCKNHXULUIY-RGULYWFUSA-N 1,2-distearoyl-sn-glycero-3-phosphoserine Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@H](COP(O)(=O)OC[C@H](N)C(O)=O)OC(=O)CCCCCCCCCCCCCCCCC TZCPCKNHXULUIY-RGULYWFUSA-N 0.000 title claims description 20
- ZWZWYGMENQVNFU-UHFFFAOYSA-N Glycerophosphorylserin Natural products OC(=O)C(N)COP(O)(=O)OCC(O)CO ZWZWYGMENQVNFU-UHFFFAOYSA-N 0.000 title claims description 20
- 238000004519 manufacturing process Methods 0.000 title claims description 8
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 9
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- JZNWSCPGTDBMEW-UHFFFAOYSA-N Glycerophosphorylethanolamin Natural products NCCOP(O)(=O)OCC(O)CO JZNWSCPGTDBMEW-UHFFFAOYSA-N 0.000 description 3
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- WTJKGGKOPKCXLL-RRHRGVEJSA-N phosphatidylcholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCCC=CCCCCCCCC WTJKGGKOPKCXLL-RRHRGVEJSA-N 0.000 description 3
- 150000008104 phosphatidylethanolamines Chemical class 0.000 description 3
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- YDNKGFDKKRUKPY-JHOUSYSJSA-N C16 ceramide Natural products CCCCCCCCCCCCCCCC(=O)N[C@@H](CO)[C@H](O)C=CCCCCCCCCCCCCC YDNKGFDKKRUKPY-JHOUSYSJSA-N 0.000 description 2
- CRJGESKKUOMBCT-VQTJNVASSA-N N-acetylsphinganine Chemical compound CCCCCCCCCCCCCCC[C@@H](O)[C@H](CO)NC(C)=O CRJGESKKUOMBCT-VQTJNVASSA-N 0.000 description 2
- 102000011420 Phospholipase D Human genes 0.000 description 2
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- ZVEQCJWYRWKARO-UHFFFAOYSA-N ceramide Natural products CCCCCCCCCCCCCCC(O)C(=O)NC(CO)C(O)C=CCCC=C(C)CCCCCCCCC ZVEQCJWYRWKARO-UHFFFAOYSA-N 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
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- JYGXADMDTFJGBT-VWUMJDOOSA-N hydrocortisone Chemical compound O=C1CC[C@]2(C)[C@H]3[C@@H](O)C[C@](C)([C@@](CC4)(O)C(=O)CO)[C@@H]4[C@@H]3CCC2=C1 JYGXADMDTFJGBT-VWUMJDOOSA-N 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
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- VVGIYYKRAMHVLU-UHFFFAOYSA-N newbouldiamide Natural products CCCCCCCCCCCCCCCCCCCC(O)C(O)C(O)C(CO)NC(=O)CCCCCCCCCCCCCCCCC VVGIYYKRAMHVLU-UHFFFAOYSA-N 0.000 description 2
- 150000003905 phosphatidylinositols Chemical class 0.000 description 2
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
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- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical group C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
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- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
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- 150000003626 triacylglycerols Chemical class 0.000 description 1
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J7/00—Phosphatide compositions for foodstuffs, e.g. lecithin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/12—Materials from mammals; Compositions comprising non-specified tissues or cells; Compositions comprising non-embryonic stem cells; Genetically modified cells
- A61K35/20—Milk; Whey; Colostrum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/08—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Inorganic Chemistry (AREA)
- Biochemistry (AREA)
- Cell Biology (AREA)
- Epidemiology (AREA)
- Biomedical Technology (AREA)
- Biotechnology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Developmental Biology & Embryology (AREA)
- Immunology (AREA)
- Virology (AREA)
- Zoology (AREA)
- Medicinal Chemistry (AREA)
- Pharmacology & Pharmacy (AREA)
- Botany (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Dairy Products (AREA)
- Non-Alcoholic Beverages (AREA)
- Confectionery (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Description
Benton等の文献, Nutritional Neuroscience, Vol. 4, pp. 169-178, 表題"The influence of Phosphatidylserine Supplementation on Mood and Heart Rate when Faced with an Acute Stressor" Arjan Blokland等, "Cognition-Enhancing Properties of Subchronic Phosphatidylserine (PS) Treatment in Middle-Aged Rats: Comparison of Bovine Cortex PS With Egg PS and Soybean PS", Nutrition Vol. 15, No. 10, 1999
モル%
ホスファチジルコリン(PC) 27
ホスファチジルイノシトール(PI) 7
ホスファチジルセリン(PS) 13
スフィンゴミエリン(SPH) 25
ホスファチジルエタノールアミン(PE) 27
その他 1
本明細書で使用される以下の用語は以下の意味を有する:
本発明は、優れた分散性と感覚刺激、並びに物理的安定性を有する天然組成物の牛乳由来ホスファチジルセリン供給源に関する。
(%)
全脂質 21−25
ホスホリピド 16−19(特に約2%のPSと5%のスフィンゴミエリン)
タンパク質 55−60
ラクトース 6−9
アッシュ 6
市販品の頭基交換により変性されたダイズPE製品と比較した、本発明の供給源の効果
・2.0%のPSを含むバターミルク起源の本発明に係る乳PL濃縮物;
・頭基交換大豆レシチンから由来するPS製品である、21%のPSを含むイスラエルのEnzymotec社製の"PS 20";
・62%のPSを含む、"PS 20"と同様の原理によって製造されたEnzymotec社製のDitto "PS 60"。
40%の脂肪含量を有する240メートルトンのクリームを、遠心分離機で70℃で11.5m3/hで濃縮し、約80%の脂肪クリームを得た。濃縮クリームを次の工程でホモジェナイザーで相転換し、ホスホリピドが富化した漿液相を、二工程分離法で1300リットル/hで採取し、約4℃に冷却した。漿液相(バターミルク)の限外濾過と乾燥の後、約1.2メートルトンの乳PL濃縮物を、全脂質に関して高割合のPL、即ち23.3%の全脂質含量に関して19%のPLで得た。より詳細な乳PL濃縮物の組成は、以下の表に記載されている:
(%)
タンパク質(Nx6.38, Kjeldahl) 58.5
ラクトース 6.6
アッシュ 5.3
水分 3.5
全脂質 23.3
全ホスホリピド 19.1
−スフィンゴミエリン 5.1
−ホスファチジルコリン 5.4
−ホスファチジルエタノールアミン 4.3
−ホスファチジルセリン 2.3
−ホスファチジルイノシトール 1.5
全セラミド 1.3
ガングリオシド 0.59
コレステロール 0.27
トリグリセリド 約3
製剤化、比較、及び臨床試験
250mlの投与量または一回の量当たり約300mgのホスファチジルセリンを含む試験飲料を、実施例2で生産された乳PL濃縮物を使用して製剤化した。約13.5gの乳PLパウダーを使用して、250mlの一回の体積について所望のホスファチジルセリン投与量を得た。飲料を使用して、内分泌に関する臨床試験を実施した。トリーアソーシャルストレス試験モデル(TSST)に従って、自律神経と心理学的なパラメーターを使用した。調査は、Dr. Juliane Hellhammerのリーダーシップの下で、Trier, GermanyでのInstitute Daacro / Diagnostic assessment and clinical research organizationで実施された。
以下の要約は、試験の評価から得られたものであった:
本研究の結果と共に、飲料製剤中への上記特定の13.5gの乳PLパウダー(即ち本発明の添加剤)の取り込みは、作業記憶能力の増強と、生理学的及び内分泌的ストレス応答の消沈の強力な指標を与える。例えば、血漿及び唾液のコルチゾール濃度の含量は、試験グループで有意に低下した。
ミルクチョコレート製剤
乳PL濃縮物を添加したミルクチョコレートを、以下のレシピに従って製造し、100kgの最終製品のバッチを得た。
量(kg)
糖 39.00
ココアマス 16.50
ココアバター 18.50
ラクトース 4.00
ミルクパウダー 17.50
乳PLパウダー 4.50
バニリン 0.03
アイスクリーム製剤
以下のレシピに従ってアイスクリームを製造し、100kgのバッチを得た。
量(kg)
クリーム(40%の脂肪) 25.00
SMP(スキムミルクパウダー) 3.62
Esprion 300(ホエータンパク質濃縮物) 0.67
糖 9.00
フルクトースシロップ 9.00
乳化剤(LBG) 0.12
グアゴム 0.08
乳PLパウダー 4.33
水 100とする残部
Claims (9)
- 全固形分の重量に基づいて計算して0.2%超のホスファチジルセリンを含む天然乳ホスホリピド濃縮物であって、
遠心分離により牛乳由来の通常クリームを濃縮してエマルションを取得する工程、生成したエマルションをホモジェナイザーで破壊してバターオイルとともに漿液相を取得する工程、漿液相を回収する工程、漿液相から脂肪を分離する工程、濾過透析を含む限外濾過により脂肪分離漿液相を処理して残渣物を取得する工程、および生成した残渣物を最後にスプレー乾燥する工程を含む方法により調製される、濃縮物。 - 全固形分の重量に基づいて計算して0.2から10%のホスファチジルセリンを含む請求項1に記載の濃縮物。
- 全固形分の重量に基づいて計算して1.5から3%のホスファチジルセリンを含む請求項1に記載の濃縮物。
- ホスファチジルセリンの量の2倍の量でスフィンゴミエリンを提供する請求項1に記載の濃縮物。
- ホスホリピド画分が濃縮物中の全脂肪の75%超を含む、請求項1に記載の乳ホスホリピド濃縮物。
- クリームの通常の脂肪含量が40%から80%に濃縮される請求項1に記載の乳ホスホリピド濃縮物。
- 遠心分離により牛乳由来の通常クリームを濃縮してエマルションを取得する工程、生成したエマルションをホモジェナイザーで破壊してバターオイルとともに漿液相を取得する工程、漿液相を回収する工程、漿液相から脂肪を分離する工程、濾過透析を含む限外濾過により脂肪分離漿液相を処理して残渣物を取得する工程、ならびに生成した残渣物を最後にスプレー乾燥する工程を含む、請求項1に記載の濃縮物の製造方法。
- ホスホリピド画分が濃縮物中の全脂肪の75%超を含む、請求項7に記載の方法。
- クリームの通常の脂肪含量が40%から80%に濃縮される、請求項7に記載の方法。
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BRPI0610945B1 (pt) | 2016-09-20 |
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AR057042A1 (es) | 2007-11-14 |
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US20090123630A1 (en) | 2009-05-14 |
AU2006254548A1 (en) | 2006-12-07 |
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