JPH0217151B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention detoxifies ammonia produced by the decomposition of amino acids in human cell proteins by converting it into urea.
The present invention relates to a nutritional supplement containing a high amount (50 mg/100 ml) of L-ornithine, which promotes nitrogen terminal metabolism. [Prior Art] L-ornithine, a type of basic amino acid, is present in the liver of urea-excreting animals including humans, and is an important amino acid involved in the urea cycle, which was first discovered in the metabolic cycle. The theory of the urea cycle was proposed by Krebs and Henseleit, and its details were discovered by Cohen, Ratner, and others. Although it is said that L-ornithine is not contained in normal proteins, it has been confirmed by the ninhydrin method that it is contained in human plasma at approximately 1 mg/100 ml (normal value). L-ornithine combines with carbamoyl phosphate to become L-citrulline. Aspartic acid is bonded to this to form argininosuccinic acid, and then the succinic acid moiety is removed to form L-arginine, which then becomes L-ornithine again by the action of arginase. This series of reactions is called the urea cycle (ornithine cycle), and is extremely important as a urea production mechanism in higher animals. L-ornithine has an ammonia detoxifying effect, an anti-fatty liver effect, and a liver function enhancing effect.
Until now, it has been thought that it is technically and economically impossible to produce foods containing a large amount of L-ornithine. [Problems to be Solved by the Invention] The present inventor has discovered that L-
We conducted intensive research to obtain a nutritional solution containing a high amount of ornithine without using any special techniques and in an economically viable manner. In the fermentation liquid, which is maintained at a high temperature of 45 to 60 degrees Celsius, which is higher than the fermentation temperature of It was discovered that ornithine is contained in high units, leading to the completion of the present invention. [Means for Solving the Problems] In detail, the present invention is a beverage for promoting the urea cycle (ornithine cycle), which comprises rice malt,
From the fermented liquid made from grains and water at a high temperature of 45 to 60 degrees Celsius, which is higher than the normal fermentation temperature.
This is a nutritional supplement containing a high unit of L-ornithine, which is obtained by separating and removing the solid content of moromi. When fermenting ordinary rice koji by mixing grains and water to brew vinegar, etc., the fermentation temperature is 15 to 35°C, and a relatively long fermentation period is required. The fermented liquid obtained at such fermentation temperature shows an acidity of 4 to 7%, total amino nitrogen of 150 mg/100 ml or less, and L
-Ornithine content is very small at 10mg/100ml
Normally, it is within the range. At fermentation temperatures of about 15 to 35 degrees Celsius, the activity of the starch-degrading enzyme amylase increases, and a series of fermentations from glucose to alcohol to acetic acid progresses, producing a highly acidic fermented liquid. As the acidity increases during fermentation, the activity of protease, especially arginase, an enzyme that converts L-arginine into L-ornithine, is limited, and the content of L-ornithine does not increase. However, the fermentation temperature reached by the inventor
In high-temperature fermentation at 45-60℃, the activity of starch-degrading enzymes decreases, resulting in only a very low level of acidity. Therefore, it is presumed that the fermentation conditions of low acidity and high temperature promoted the activity of arginase and made it possible to obtain a fermentation solution with an increased content of L-ornithine. In addition, as a result of experiments, when the fermentation temperature was set to 60℃ or higher, enzyme activity decreased in proportion to the rise in temperature.
It was finally found that the process stopped completely and L-ornithine was no longer produced. In the brewing of sake and rice vinegar, an increase in fermentation temperature is a factor that can lead to fatal failure, but the present inventor has reversely utilized this factor to promote the production of high units of L-ornithine. This led to the creation of a completely new fermentation liquid. [Example] 12 kg of dry powder of rice malt having the titer shown in Table 1, 3 kg of fried black soybean powder and 50 kg of water were well stirred and mixed and placed in a ceramic container, and fermented at a temperature of approximately 55°C.
(This was done by setting the room temperature of the preparation room where the ceramic container was kept at around 55°C) for 28 days.
Table 2 shows the fermentation process from the start of preparation until 4 weeks have elapsed. Then, the solid content of moromi remaining undissolved in the fermentation liquid after the fourth week was separated and removed by a conventional method to obtain a fermentation liquid of the present invention that does not contain any solid content.
As shown in Table 2, this fermentation liquid has a low acidity of 1.18%, and the total amino nitrogen is 312%.
It had a value of mg/100ml. As described above, in the high temperature fermentation under the temperature conditions of the present invention, the activity of starch-degrading enzymes decreases and fermentation to acetic acid does not proceed, and therefore, instead of producing a fermentation solution with low acidity, L-arginine Fermentation that produces L-ornithine and the activity of arginase are promoted,
As shown in Table 3, it is remarkable that the content of L-ornithine is prominent (151.84 mg/100 ml). [Comparative Example] To 12 kg of dry powder of rice malt having the same potency as in the above example, 3 kg of fried black soybean powder and 50 kg of water were thoroughly stirred and mixed, and the mixture was charged into a ceramic container and the fermentation temperature was adjusted to approx. Fermentation was carried out at 30°C for 28 days. As shown in Table 4, the 4th week urea circuit solution of this comparative example had an acidity of 2.49% and a total amino nitrogen of 246 mg/100 ml. In the fermentation liquid according to this comparative example, Table 5
As shown in the figure, the content of L-ornithine is small.
The content of L-arginine was 3.22 mg/100 ml, but the content of L-arginine was high at 267.04 mg/100 ml. From these facts, when the fermentation temperature is low and the acidity is high, the content of L-arginine is high, but the L-arginine content is high.
It was found that the content of ornithine tended to decrease. On the other hand, in fermentation at high temperature and low acidity,
It was found that the content of L-arginine decreased and the content of L-ornithine increased proportionally, and these findings are considered to be useful in proving the relationship between L-arginine and L-ornithine in the urea cycle. It will be done. [Effect of the invention] L-ornithine, which plays the main role in the urea cycle, which is an important metabolic circuit that performs nitrogen terminal metabolism, is normally synthesized and exists in the liver, but in cases of decreased liver function, L-ornithine biosynthesis is activated. is inhibited, leading to hyperammonemia. Reye's syndrome, a type of acute encephalopathy in children, is one of its main symptoms, and inhibition of urea synthesis is thought to be the cause. Furthermore, administration of L-ornithine, which promotes liver function enhancement, is extremely important for nutritional support in severe liver diseases such as hepatitis, cirrhosis, and liver cancer. A nutritional supplement containing a high amount of ornithine can be provided economically without any special technique, and is highly effective in the recovery of the above-mentioned cases. Furthermore, the nutritional supplement of the present invention is made from rice malt, grains, and water, and does not contain any chemically synthesized substances, so there is no problem in terms of health and hygiene.

【table】

【table】

[Table] (Note) Total amino nitrogen is measured by the formol method, acidity is measured by the alkaline titration method, and sugar content is measured by the Atago refractometer.

【table】

[Table] (Note) Hitachi High Speed Amino Acid Analyzer Model 835=50 was used for amino acid analysis.The analysis method was bioanalysis.

[Table] Alkaline titration method and sugar content using Atago refractometer.

【table】

[Table] The analysis method is bioanalysis.

Claims (1)

[Claims] 1. It is a drink to promote the urea cycle (ornithine cycle), and is made from fermented liquid made from rice malt, grains, and water at a high temperature of 45 to 60 degrees Celsius, which is higher than the normal fermentation temperature. A nutritional supplement containing a high unit of L-ornithine, which is obtained by separating and removing the solid content of.