JP7092774B6 - 鉄分強化食品組成物 - Google Patents
鉄分強化食品組成物 Download PDFInfo
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- JP7092774B6 JP7092774B6 JP2019540064A JP2019540064A JP7092774B6 JP 7092774 B6 JP7092774 B6 JP 7092774B6 JP 2019540064 A JP2019540064 A JP 2019540064A JP 2019540064 A JP2019540064 A JP 2019540064A JP 7092774 B6 JP7092774 B6 JP 7092774B6
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- iron
- phytic acid
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- food
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Description
(a)水溶液中で、Fe(III)、フィチン酸、加水分解タンパク質、及び酸性度調整剤の供給源を混合するステップと、
(b)任意選択的に、混合物を加熱するステップと、を含む、方法を提供する。
CIELAB色空間では、色差は、2つの試料のL*、a*及びb*の値の差を考慮して単一の値として計算され得る。色差ΔEab*は以下のとおり計算される:
別の態様では、本発明は、水溶性組成物を調製する方法であって、
(a)水溶液中で、Fe(III)、フィチン酸、加水分解タンパク質、及び酸性度調整剤の供給源を混合するステップと、
(b)任意選択的に、混合物を、好ましくは少なくとも50℃まで加熱するステップと、を含む、方法を提供する。
二重ジャケット付き反応器を使用して、複合体を調製した。反応器を0℃まで冷却し、40mLの水(MilliQ)中のフィチン酸(Tongxiang Xinyang Food Additives Co.,LTD.)(50%溶液)を、撹拌下(500rpm)で添加した。反応器の温度を0℃に維持し、40mLの水(MilliQ)中の硫酸第二鉄溶液(Dr.P.Lohmann GmbH KG)を、少なくとも45分間かけて蠕動ポンプを使用して滴下した。溶液が澄んでから(透明になってから)、30mLの水(MilliQ(登録商標))中のタンパク質加水分解物を添加して、混合物を少なくとも1時間撹拌した。次いで、温度を7℃まで上昇させ、水酸化アンモニウム(NH4OH、30%)の溶液を滴下することによって、複合体の可溶化(pH7.0前後、表1を参照のこと)までpHを調整した。次いで、混合物を低温殺菌し(65℃、30~40分間)、凍結乾燥した。
クルクミンを含有する市販のMaggi Chicken Bouillon(Nestle Nigeria)を、実施例1の鉄(III)複合体、並びに硫酸第一鉄(Dr.P.Lohmann GmbH KG)参照1、及びピロリン酸第二鉄(Dr.P.Lohmann GmbH KG)参照2の添加によって鉄分強化した。量を、6.55gのブイヨン粉末当たり約5.5mgの鉄分となるように選択した。鉄分強化なしの更なる試料もまた、同じ方法で調製した。全ての試料を250mLの沸騰水中で再構成し、最低限でも30分にわたって60℃に維持した。
鉄分強化剤については、胃の状態におけるin-vitroでの溶解は、相対的な生物学的値(すなわち、生物学的利用能)の良好な指標であると考えられる[鉄分生物学的利用能のin-vitroでの比較、動物での比較、及び臨床的比較;International Nutritional Anemia Consultative Group Task Force report on iron bioavailability,Am J Clin Nutr 1989;49:225-38]。実験は、37℃で90分間の環状撹拌下で、0.02MのHCL(公称pHが1.7単位)中にて遊離鉄分濃度を測定することからなる。90分後、pHを1MのNaOHで中性まで調整して、上記温度で更に30分にわたって濃度を測定する。pH1.7の初期の期間は胃の消化を再現するものであり、pH7の期間では腸管を再現している。
鶏ブイヨンの試料を、3.3gの市販鶏ブイヨン塊に対し2.1mgの鉄分で、乾式混合することにより調製した。強化してから、各ブイヨン試料を5つの分画に分けた。3つの分画について分析し、試料中でのFeの均一性を確認し、他の2つの分画を、Caco-2細胞試験に供した。
臨床試験を、強化鶏ブイヨン、及びトウモロコシ粉末を有する強化鶏ブイヨンについて行い、阻害性条件を再現した。試験を、ETH Zurich(Switzerland)により行った。検討は、22名の健康な成人女性における、各女性が自己対照としての役割を果たしての対照による、単盲検、単一施設、無作為の交差試験とした。各参加者は、異なる6種の臨床試験用製品:ブイヨンのそれぞれが、PA:58Fe:HCP、54FeSO4、(参照1-標識化)、又は57FePP(参照2-標識化)のいずれかで強化された、トウモロコシ粥を有する、ブイヨンを摂取した。PA:58Fe:HCPの複合体を、試料9で58Feを使用したこと以外、実施例1のとおりに調製した。試験食提供の順序を無作為に割り振った。実験段階を、33日間にわたって続けた。
ブイヨンの食事を、1食当たり300gの超純水及び7gの市販野菜ブイヨン粉末から調製した。阻害性食はトウモロコシ粥であり、1食当たり300gの超純水、7gの市販野菜ブイヨン粉末、及び50gの全粒トウモロコシ粉から調製した(Farina per polenta integrale,Paolo Bassetti,Paolo Bassetti-PA:Fe=5:1のモル比)。試験食を、各給仕の前日に新たに調製し、冷蔵庫内の個々の部分に終夜貯蔵した。提供の日に、試験食を電子レンジ内で加熱した。バイアルに入っている予め秤量した標識されたFe化合物を試験食に添加し、2mLの超純水で2回すすいだ。被験者は、1試験食当たり合計で4.2mgの鉄分を摂取し、これは、19mgの[57Fe]-PP、12mgの[54Fe]-SO4、及び80mgの[58Fe]-PA-HCPと同等であった。完全に摂取されるように試験食を撹拌し、参加者に供した。
試験対象者基準を以下のとおりとした:1)18~40歳の女性;2)検診訪問に基づいて健康;3)18.5~25.0kg/m2のBMI;4)65kg未満の体重。除外基準を以下のとおりとした:1)貧血又は多血症(以下のパラメータが次の範囲外であることを根拠とするもの:4.0~5.8T/Lの赤血球数、120~160g/Lのヘモグロビン(Hb)、35~55%のヘマトクリット(Ht));2)過去6ケ月にわたっての大幅な血液減少;3)>80μg/Lの血漿フェリチン、ヘモクロマトーシスの被験者を除外するために選択;4)過去2週間以内での、感染症及び/又は炎症性疾患のために受けた、何らかの治療若しくは薬物治療;5)関連する消化器系疾患、腎臓疾患、及び/又は代謝性疾患;6)診断された食品アレルギー;7)妊娠(検査で血漿にて試験)、及び/又は授乳;8)前年内のガンの病歴;9)直近3ケ月中での10%以上の体重減少;10)赤血球、Hb、又はHtに影響を及ぼす恐れのある、何らかの薬物治療若しくは栄養補給;11)直近3ケ月以内の鉄分栄養補給治療又はかん流;12)喫煙;13)多量のアルコール摂取(>2杯/日);14)不法薬物の摂取。
標識された鉄分強化試験食を、1、2、3、17、18日目、及び19日目に提供した。試験食を、終夜寝かせた後、07:00から09:30までの間に提供した。参加者は、研究者の面前で、完全な試験食及びグラス入りの300mLの超純水を摂取した。
鉄分吸収率(FIA)を、1、17日目、及び35日目に採取した血液試料から、試験食提供後14日目における鉄同位体比の測定された変動に基づいて、算出した。35日目での算出のため、17日目の同位体比を新しい基準値と考えた。血中の54Fe、57Fe、及び58Feの量を、鉄同位体標識がモノアイソトピックではないことを考慮することにより、同位体希釈の原理にて算出した。循環している鉄分を、血液体積及びヘモグロビン濃度に基づいて算出した。血液体積を、身長及び体重に基づいて間接的に測定し、Brownらによって提唱された式を使用して算出した[E.Brown et al.,The Journal of clinical investigation,41:21,82-90.(1962)]。吸収率の計算のため、吸収された鉄分の80%が赤血球中に組み込まれる前提を置いた。
Claims (13)
- Fe(III)、フィチン酸、加水分解植物性タンパク質、及び酸性度調整剤の複合体を含む、食品及び/又は飲料を強化するための組成物。
- 前記酸性度調整剤が、水酸化アンモニウム、炭酸アンモニウム、二塩基性リン酸アンモニウム、二塩基性リン酸ナトリウム、及びリン酸トリアンモニウムからなる群から選択される、請求項1に記載の組成物。
- 前記加水分解植物性タンパク質が、少なくとも10重量/重量%まで加水分解されたタンパク質である、請求項1又は2に記載の組成物。
- 水溶液の形態又は水溶性固体の形態である、請求項1~3のいずれか一項に記載の組成物。
- (a)フィチン酸のFe(III)に対する質量比が、0.5:1~125:1であり;
(b)フィチン酸の酸性度調整剤に対する質量比が、0.1:1~40:1であり;及び/又は
(c)フィチン酸の加水分解植物性タンパク質に対する質量比が、0.5:1~10:1である、
請求項1~4のいずれか一項に記載の組成物。 - 食品及び/又は飲料を強化するための組成物を製造する方法であって、Fe(III)化合物、フィチン酸、加水分解植物性タンパク質、及び酸性度調整剤を混合することを含む、方法。
- 鉄分欠乏性貧血(IDA)の治療又は予防に使用するための、請求項1~5のいずれか一項に記載の組成物。
- 食品又は飲料製品を鉄分で強化するための、請求項1~5のいずれか一項に記載の組成物の使用。
- 請求項1~5のいずれか一項に記載の組成物を含む、食品又は飲料製品。
- ヨーグルト、ブイヨン、水、調味料、ソース、粉乳、乳飲料、乳ベースのデザート、ペットフード、シリアル、パスタ、麺又はベビーフード製品である、請求項9に記載の食品又は飲料製品。
- 水溶性組成物を調製する方法であって、
(a)水溶液中で、Fe(III)の供給源、フィチン酸、加水分解植物性タンパク質、及び酸性度調整剤を混合するステップと、
(b)任意選択的に、その混合物を加熱するステップと、
を含む、方法。 - ステップ(a)又は(b)から得られた生成物から水を除去して、固体組成物を提供するステップを更に含む、請求項11に記載の方法。
- (a)フィチン酸のFe(III)に対する質量比が、0.33:1~125:1であり;
(b)フィチン酸の前記酸性度調整剤に対する質量比が、0.1:1~40:1であり;及び/又は
(c)フィチン酸の前記加水分解植物性タンパク質に対する質量比が、0.5:1~10:1である、
請求項11又は12に記載の方法。
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PCT/EP2018/053614 WO2018149846A1 (en) | 2017-02-14 | 2018-02-14 | Iron-fortified food composition |
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WO2020236772A1 (en) * | 2019-05-20 | 2020-11-26 | Rummel Iii Kirk | Enhanced coffee or tea |
US11449792B2 (en) * | 2019-07-03 | 2022-09-20 | Kpn Innovations, Llc. | Methods and systems for generating a supplement instruction set using artificial intelligence |
US20210352938A1 (en) * | 2020-05-12 | 2021-11-18 | Raymond L. Sullivan, JR. | Novel drink |
KR102473271B1 (ko) * | 2020-11-12 | 2022-12-06 | 충남대학교 산학협력단 | 철분과 효모 추출물을 함유하는 빈혈 예방용 딸기 음료 스틱의 제조방법 |
US20220225640A1 (en) * | 2021-01-19 | 2022-07-21 | Alexia Ramos | Multipurpose Beverage Composition |
WO2022218689A1 (en) * | 2021-04-13 | 2022-10-20 | Unilever Ip Holdings B.V. | Iron-fortified savoury concentrate |
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JP2000014355A (ja) | 1998-07-03 | 2000-01-18 | Snow Brand Milk Prod Co Ltd | 鉄強化飲食品又は飼料 |
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JP7092774B2 (ja) | 2022-06-28 |
ES2900227T3 (es) | 2022-03-16 |
US20220016161A1 (en) | 2022-01-20 |
PL3582628T3 (pl) | 2022-01-31 |
US20190388464A1 (en) | 2019-12-26 |
CN110267540A (zh) | 2019-09-20 |
JP2020507313A (ja) | 2020-03-12 |
EP3582628B1 (en) | 2021-09-15 |
US11590163B2 (en) | 2023-02-28 |
WO2018149846A1 (en) | 2018-08-23 |
EP3582628A1 (en) | 2019-12-25 |
US11160828B2 (en) | 2021-11-02 |
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