JP6609083B1 - Food composition, food and drink, supplement, and agent - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a food composition having enhanced absorbability. A food composition comprising a vegetable protein and a collagen peptide is provided. [Selection figure] None

Description

  The present invention relates to a food composition, a food and drink, a supplement, and an agent.

  As a protein nutritional evaluation method, a protein digestion absorption rate corrected amino acid score (PDCAAS (Protein Digestibility Corrected Amino Acid Score)) taking digestion and absorption into account is used (Non-patent Documents 1 and 2). According to this report, it has been reported that plant proteins other than soybeans and potatoes are less digestible and absorbable than animal proteins (eg, egg white and beef). For example, the egg white score is 1.00 and the soy protein score is 0.95, while the pea flour score is 0.69 and the whole wheat flour score is 0.40.

Protein Quality Evaluation. Report of the Joint FAQ / WHO Expert Consultation, FAQ / WHO (1989) Protein and amino acid requirements in human nutration report of a joint FAO / WHO / UNU expert consultation (WHO Technical Report Series 935)

  An object of this invention is to provide a novel food composition, food-drinks, a supplement, and an agent.

  As a result of diligent research, the inventors of the present application newly discovered that release of amino acids is promoted by using digestive enzymes after mixing vegetable protein and collagen rather than separately operating digestive enzymes.

The following items are embodiments of the present invention.
[1] A food composition comprising a vegetable protein and a collagen peptide.
[2] A food composition comprising a vegetable protein and a collagen peptide.
[3] The food composition according to [1] or [2], wherein the vegetable protein and the collagen peptide are contained in a weight ratio of 1: 2 to 2: 1.
[4] The food composition according to any one of [1] to [3], wherein the vegetable protein is composed of one or more vegetable proteins having a PDCAAS value of less than 0.8.
[5] Any of [1] to [4], wherein the vegetable protein is a protein derived from at least one selected from the group consisting of pea, corn, rice, wheat, sunflower, pumpkin, and almond. The food composition according to claim 1.
[6] The food composition according to any one of [1] to [5], which is a food composition for absorbing amino acids.
[7] The food composition according to [6], wherein the amino acid is an essential amino acid.
[8] The food composition according to [6], wherein the amino acid is BCAA.
[9] The food composition according to [6], wherein the amino acid is valine and / or asparagine.
[10] A food or drink comprising the food composition according to any one of [1] to [9].
[11] A supplement comprising the food composition according to any one of [1] to [9].

[1A] An agent for improving the release of amino acids from plant proteins, containing a collagen peptide as an active ingredient.
[2A] The agent according to [1A], wherein the amino acid is an essential amino acid.
[3A] The agent according to [2A], wherein the amino acid is BCAA.
[4A] The agent according to [1A], wherein the amino acid is valine and / or asparagine.
[5A] The agent according to any one of [1A] to [4A], wherein the plant protein is composed of one or more plant proteins having a PDCAAS value of less than 0.8.
[6A] Any one of [1A] to [5A], wherein the vegetable protein is a protein derived from at least one selected from the group consisting of pea, corn, rice, wheat, sunflower, pumpkin and almond. The agent according to one item.
[7A] The agent according to any one of [1A] to [6A], which is a supplement or a food additive.

  According to the present invention, it has become possible to provide a novel food composition, food and drink, supplement, and agent.

In one Example of this invention, it is a figure which shows the change of the release amount of an amino acid.

  The embodiments and specific examples of the invention described below show preferred embodiments of the present invention and are shown for illustration or explanation, and the present invention is not limited to them. It is not limited. It will be apparent to those skilled in the art that various modifications and variations can be made based on the description of the present specification within the spirit and scope of the present invention disclosed herein.

== Food composition containing vegetable protein and collagen peptide ==
One embodiment of the present invention is a food composition comprising a vegetable protein and a collagen peptide or a food composition comprising a vegetable protein and a collagen peptide. The shape of the food composition is not particularly limited, and may be a liquid, a solid (for example, a powder), or a gel like a thickening polysaccharide or agar. This food composition may further contain an additive that does not inhibit digestion and an additive that promotes digestion.

  Plant protein means a protein derived from a plant. The food composition only needs to contain a vegetable protein. For example, as a vegetable protein, the food composition may contain a protein extracted or purified from a plant, a proteolytic enzyme, or a heat-treated protein. May be included as it is.

The origin of the plant protein is not particularly limited as long as it is a plant, but a plant protein having a PDCAAS value of less than 0.8 is preferred. As described in Non-Patent Document 1, the PDCAAS value is calculated by PDCAAS = digestion absorption rate × amino acid score. Some representative PDCAAS values are shown in Table 1. Particularly when a plant protein having a PDCAAS value of less than 0.8 and a collagen peptide are combined, the free amount of amino acids can be improved.
Specifically, the vegetable protein is preferably a protein derived from peas, corn, rice (including white rice, germinated rice, and brown rice), wheat, sunflower, pumpkin, or almond, or a mixture thereof. The vegetable protein may be a protein derived from a fungus (for example, mushroom).

Collagen is a protein mainly constituting vertebrate dermis, ligament, tendon, bone, cartilage and the like, and it has been reported that at least 28 different collagens exist (Journal of Cell Science Vol. 120, pp. 1955-1958 (2007)). The type I collagen in which two α1 peptides and one α2 peptide constitute a helix is most abundant in the body. The collagen in the present disclosure may be any type of collagen, and the origin thereof is not particularly limited, but human, avian, porcine, bovine and fish collagen are preferred. It should be noted that tryptophan and cystine are not included in the amino acid composition, and since tryptophan is not included, the amino acid score of collagen is 0 (that is, the PDCAAS value is also 0).
The collagen peptide in the present disclosure is a peptide (molecular weight of several hundred to several thousand) obtained by enzymatic degradation of collagen and mainly includes an oligopeptide containing hydroxyproline as a component.

  The weight mixing ratio of the vegetable protein and the collagen peptide contained in the food composition is not particularly limited, but 10: 1 to 5: 1, 5: 1 to 2: 1, 2: 1 to 1: 1, 1: 1 to 1. 1: 2, 1: 2 to 1: 5 and / or 1: 5 to 1:10 are preferred. A particularly preferred weight mixing ratio of the vegetable protein and the collagen peptide is 1: 2 to 2: 1.

  When this food composition is digested, the amount of free amino acids increases from the total amount when each food composition is digested alone, so that it is effective as a food composition for absorbing amino acids in the body after digestion. This amino acid is not particularly limited, and histidine, serine, arginine, glycine, aspartic acid, glutamic acid, threonine, alanine, proline, cysteine, lysine, tyrosine, methionine, valine, β-alanine, isoleucine, leucine, asparagine, tryptophan, hydroxyproline , Glutamine, sarcosine or phenylalanine, but essential amino acids in humans (histidine, tryptophan, lysine, methionine, phenylalanine, threonine, valine, leucine, isoleucine) or branched chain amino acids containing leucine, isoleucine and valine (branched- chain amino acids (BCAA) are preferred, and asparagine and / or valine are more preferred.

  The production method of the food composition is not particularly limited, and the vegetable protein and collagen peptide as described above may be mixed by a known method, and after the mixing, additional processing such as extraction and heating may be performed.

== Food and drink ==
The food / beverage products of this indication contain the food composition containing a vegetable protein and a collagen peptide, or consist of a food composition containing a vegetable protein and a collagen peptide.
Here, food / beverage products are generic names for beverages and foods, but their types are not particularly limited. The food or drink may be a supplement, that is, a supplement.

== Agent ==
One embodiment of the present invention is an agent for improving the release of amino acids from plant proteins, which contains a collagen peptide as an active ingredient. Such agents include aspects of food additives and supplements.

  EXAMPLES Hereinafter, although this invention is demonstrated in detail with reference to an Example, this invention is not limited by these Examples.

<Preparation of premixed sample>
As a collagen peptide, SOLUGEL (registered trademark) PB Gelatins, which is a hydrolyzate of collagen, a protein content of 91% or more) was used.
As plant protein,
1) Pea protein (BevEdge ^™ Pea Protein (Glanbia), pea-derived, protein content of 77% or more),
2) Corn protein (aminocorn SD (Sanwa Starch Co., Ltd.), derived from corn, protein content of 69% or more),
3) Rice protein (Rice Protein Powder (Cargill), derived from white rice, protein content of 80% or more),
Wheat protein (powdered wheat protein (Japan Plant Protein Food Association), derived from wheat, protein content 72% or more),
4) Sunflower protein (Sunflower Protein 80 white (Cargill), derived from sunflower seeds, protein content of 80% or more),
Pumpkin protein (Pumpkin Protein Powder Un-roasted (Cargill), derived from pumpkin seeds, protein content of 60% or more),
5) Almond protein (Almond Protein powder (Cargill), derived from almonds, protein content of 50% or more),
6) Potato protein (Potato Protein Powder (Cargill), derived from potato, protein content of 90% or more),
7) Alfalfa protein (Alfalfa Protein Powder (Cargill), derived from alfalfa, protein content of 50% or more),
Was used.

  Collagen peptide and plant protein were weighed so that the protein equivalent amount was 229 mg so that the protein equivalent amount per sample was 458 mg. Specifically, as shown in Table 2 below, collagen peptides and plant proteins were weighed and then mixed to prepare a premixed sample.

<Artificial digestion method>
The pre-mixed sample prepared as described above was artificially digested by the following procedure. In addition, 3-5 samples were artificially digested for each combination.

(1) Each sample was put into a 50 mL centrifuge tube, and ultrapure water was added so that the final amount was 16.5 g. As a control, a sample was prepared by weighing 16.5 g of ultrapure water without adding protein. Then, it stirred with the vortex mixer.
(2) 1.25 mL of 5 g / L pepsin hydrochloric acid solution (pepsin 1: 10000 (Fujifilm Wako Pure Chemicals), 1M hydrochloric acid) was added and stirred with a vortex mixer.
(3) Incubated for 2 hours in a tabletop shaking thermostat at 37 ° C. and 80 rpm.

(4) Thereafter, 2.5 mL of a 0.39 M trisodium phosphate aqueous solution, 1.25 mL of a 2 M sodium chloride aqueous solution, and 1.25 mL of a 20 wt% potassium sorbate aqueous solution were sequentially added. Then, it stirred with the vortex mixer.
(5) 1.1 mL of 20 wt% pancreatin aqueous solution (pancreatin (Fujifilm Wako Pure Chemical Industries, Ltd.)) was added and stirred with a vortex mixer.
(6) Incubate for 16 hours in a table-top shaking thermostat at 37 ° C. and 80 rpm.

(7) The artificially digested sample was centrifuged at 3500 rpm, 15 ° C. for 15 minutes, and the supernatant was collected in a 100 mL volumetric flask. 30 mL of ultrapure water was added to the precipitate and stirred with a vortex mixer.
(8) Thereafter, centrifugation was again performed under the same conditions, and the supernatant was collected twice.
(9) The volume was made up to 100 mL with ultrapure water and mixed by inversion.
(10) Then, the membrane filter (SLGPX13NK (Millex-GP), 0.22 micrometer) was passed and used for the analysis.

<Amino acid derivatization method>
As an amino acid derivatization method, Waters AccQ-Tag Ultra reagent and method were used.
A: Preparation of AccQ-Tag Ultra reagent (1) To a vial containing AccQ-Tag ^™ Ultra 2A reagent, 1 mL of AccQ-Tag ^™ Ultra 2B was added and stirred with a vortex mixer.
(2) The AccQ-Tag ^™ Ultra 2A vial was heated on a heat block at 55 ° C. for 10 minutes. Then, it stirred with the vortex mixer. This solution was designated as “AccQ-Tag Ultra reagent”.

B: Sample preparation for amino acid analysis The sample for amino acid analysis was prepared in any of the following (3) → (4) or (3) → (5) → (6).
(3) The artificially digested sample was diluted to a predetermined concentration with ultrapure water, an internal standard substance solution (described later) was added, and the mixture was stirred with a vortex mixer. This solution was designated as “Sample Solution I”.
(4) 70 μL of AccQ-Tag ^™ Ultra 1 (borate buffer), 10 μL of sample solution I, and 20 μL of AccQ-Tag Ultra reagent were added to total recovery vials (Waters), and stirred with a vortex mixer. The vial was allowed to stand for 1 minute and heated on a 55 ° C. heat block for 10 minutes.
(5) The sample solution I and 60 g / L sulfosalicylic acid dihydrate aqueous solution were mixed in equal amounts and stirred with a vortex mixer. This solution was centrifuged at 15 ° C. and 15000 rpm for 5 minutes, and the supernatant was collected. This solution was designated as “Sample Solution II”.
(6) 2607 μL of AccQ-Tag ^™ Ultra 1 (borate buffer) and 393 μL of 0.5 M sodium hydroxide aqueous solution were mixed and stirred with a vortex mixer to prepare a boric acid / sodium hydroxide buffer. 70 μL boric acid / sodium hydroxide buffer, 10 μL sample solution II, and 20 μL AccQ-Tag Ultra reagent were added to the total recovery vial and stirred with a vortex mixer. The vial was allowed to stand for 1 minute and heated on a 55 ° C. heat block for 10 minutes.

C: Preparation of amino acid standard solution and internal standard solution (7) Standard product used for amino acid analysis is a solution in which asparagine, glutamine, tryptophan and hydroxyproline are added to H-type amino acid mixed standard solution (Fujifilm Wako Pure Chemical) Was used. Norvaline and sarcosine were used as internal standard substances.

<Amino acid analysis>
Each derivatized amino acid in the sample for amino acid analysis was analyzed using UPLC. A single quadrupole mass spectrometer was used as the detector.

<Separation conditions by ODS-UPLC>
The conditions for separation by ODS-UPLC are shown below.
Column: AccQ-Tag ^™ Ultra C18 2.1 × 100 mm Particle size 1.7 μm (Waters)
Column temperature: 43 ° C
Flow rate: 0.7 mL / min

  AccQ-Tag Ultra eluting A Concentrate (Waters) and AccQ-Tag Ultra eluting B (Waters) were used for the preparation of the mobile phase solution. For the analysis, four types of mobile phases shown in Table 3 were used. The analysis was performed with the gradient time program described in Table 4 below.

<< Ionization and analysis conditions with a single quadrupole mass spectrometer >>
Using a single quadrupole mass spectrometer (ACQUITYA QDa, Waters), ESI positive detection was performed and mass spectrometry was performed.
Capillary voltage: 0.8 kV
Desolvation temperature: 600 ° C

  The mass, cone voltage and holding time are shown in Table 5 below.

<Amino acid analysis results>
Amino acid analysis is performed on each amino acid analysis sample derived from a mixture of collagen peptide and plant protein, collagen peptide, plant protein (pea, corn, rice, wheat, sunflower, pumpkin, almond, potato and alfalfa), and control. It was.

  Subtract the control amino acid amount from the amino acid amount of each sample of the mixture, collagen peptide, and plant protein to standardize, (1) the amino acid amount of the sample of the mixture of collagen peptide and plant protein, and (2) sample of collagen peptide only (3) The amount of amino acids in the sample containing only plant protein.

The average value of (2) and (3) was defined as the amount of amino acid obtained by artificially digesting a theoretical mixed sample of collagen peptide and plant protein.
The amino acid amounts of essential amino acids (histidine, tryptophan, lysine, methionine, phenylalanine, threonine, valine, leucine, isoleucine) and BCAA (leucine, isoleucine and valine) are the sum of the amino acids in (1) to (3). did.

  The following formula was defined as the rate of increase in free amino acids, and was used to evaluate the contribution to digestibility by mixing before artificial digestion.

  For a plurality of amino acids, the amino acid concentration and free amino acid increase rate of the pre-mixed sample and the theoretical mixed sample in each plant protein were calculated. The results are shown in Table 6 below. Moreover, the result which put together the free amino acid increase rate of Table 6 according to the origin of protein is shown in FIG.

  As shown in Table 6 and FIG. 1, it was possible to increase the release of amino acids, in particular, Val, Asn, essential amino acids, and BCAA by mixing specific plant proteins and collagen in advance and artificially digesting them. . Thus, a composition advantageous for the purpose of absorbing amino acids can be prepared by mixing specific plant proteins and collagen in advance.

  Moreover, almost no free Hyp was detected (below the detection limit), and the free amount of Gly was reduced. Hydroxyproline is an amino acid peculiar to collagen, and Gly accounts for a large proportion in the amino acid composition of collagen. Therefore, free Hyp is not detected and the amount of Gly released is reduced. The release of the amino acids is not the release of amino acids from the collagen peptide, but mainly the release of amino acids from plant proteins. An increase in the amount of amino acids indicates that the collagen peptide has improved the release of amino acids from plant proteins.

Claims (17)

One or more plant proteins having a PDCAAS value of less than 0.8;
Collagen peptide
A food composition comprising: A vegetable protein derived from at least one selected from the group consisting of peas, corn, rice, wheat, sunflower, pumpkin, and almonds;
Collagen peptide
A food composition comprising: One or more plant proteins having a PDCAAS value of less than 0.8;
Collagen peptide
A food composition comprising: A vegetable protein derived from at least one selected from the group consisting of peas, corn, rice, wheat, sunflower, pumpkin, and almonds;
Collagen peptide
A food composition comprising: The food composition according to any one of claims 1 to 4, wherein the vegetable protein and the collagen peptide are contained in a weight ratio of 1: 2 to 2: 1.   The food composition according to any one of claims 1 to 5, which is a food composition for absorbing amino acids.   The food composition according to claim 6, wherein the amino acid is an essential amino acid.   The food composition according to claim 7, wherein the amino acid is a BCAA amino acid.   The food composition according to claim 6, wherein the amino acid is valine and / or asparagine.   Food-drinks containing the food composition as described in any one of Claims 1-9.   The supplement containing the food composition as described in any one of Claims 1-9. Containing a collagen peptide as an active ingredient,
An agent for improving the release of amino acids from one or more plant proteins having a PDCAAS value of less than 0.8 . Containing a collagen peptide as an active ingredient,
An agent for improving the release of amino acids from plant protein derived from at least one selected from the group consisting of pea, corn, rice, wheat, sunflower, pumpkin and almond . The agent according to claim 12 or 13 , wherein the amino acid is an essential amino acid. The agent according to claim 14 , wherein the amino acid is BCAA. The agent according to claim 12 or 13 , wherein the amino acid is valine and / or asparagine. The agent according to any one of claims 12 to 16 , which is a supplement or a food additive.