JPH02227049A - Healthy food suppressing rise in cholesterol in blood - Google Patents
Healthy food suppressing rise in cholesterol in bloodInfo
- Publication number
- JPH02227049A JPH02227049A JP1048329A JP4832989A JPH02227049A JP H02227049 A JPH02227049 A JP H02227049A JP 1048329 A JP1048329 A JP 1048329A JP 4832989 A JP4832989 A JP 4832989A JP H02227049 A JPH02227049 A JP H02227049A
- Authority
- JP
- Japan
- Prior art keywords
- gelatin
- methionine
- weight
- feed
- blood
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 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 title claims abstract description 48
- 239000008280 blood Substances 0.000 title claims abstract description 23
- 210000004369 blood Anatomy 0.000 title claims abstract description 23
- 235000012000 cholesterol Nutrition 0.000 title abstract description 4
- 235000001497 healthy food Nutrition 0.000 title abstract 2
- 108010010803 Gelatin Proteins 0.000 claims abstract description 31
- 239000008273 gelatin Substances 0.000 claims abstract description 31
- 229920000159 gelatin Polymers 0.000 claims abstract description 31
- 235000019322 gelatine Nutrition 0.000 claims abstract description 31
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 31
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 claims abstract description 26
- 229930182817 methionine Natural products 0.000 claims abstract description 24
- 235000013402 health food Nutrition 0.000 claims description 6
- 230000000694 effects Effects 0.000 abstract description 11
- 235000013305 food Nutrition 0.000 abstract description 4
- 239000000203 mixture Substances 0.000 abstract description 4
- 238000002156 mixing Methods 0.000 abstract 1
- 229960004452 methionine Drugs 0.000 description 23
- 235000006109 methionine Nutrition 0.000 description 21
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 20
- 239000004471 Glycine Substances 0.000 description 10
- FFEARJCKVFRZRR-UHFFFAOYSA-N L-Methionine Natural products CSCCC(N)C(O)=O FFEARJCKVFRZRR-UHFFFAOYSA-N 0.000 description 4
- 241000700159 Rattus Species 0.000 description 4
- 229930195722 L-methionine Natural products 0.000 description 3
- 230000007423 decrease Effects 0.000 description 3
- 235000020776 essential amino acid Nutrition 0.000 description 3
- 239000003797 essential amino acid Substances 0.000 description 3
- 230000003993 interaction Effects 0.000 description 3
- 230000037396 body weight Effects 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 235000021050 feed intake Nutrition 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 239000004470 DL Methionine Substances 0.000 description 1
- PMMYEEVYMWASQN-DMTCNVIQSA-N Hydroxyproline Chemical compound O[C@H]1CN[C@H](C(O)=O)C1 PMMYEEVYMWASQN-DMTCNVIQSA-N 0.000 description 1
- 206010020710 Hyperphagia Diseases 0.000 description 1
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 description 1
- 241000700157 Rattus norvegicus Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- PMMYEEVYMWASQN-UHFFFAOYSA-N dl-hydroxyproline Natural products OC1C[NH2+]C(C([O-])=O)C1 PMMYEEVYMWASQN-UHFFFAOYSA-N 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 229940014259 gelatin Drugs 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 229960002449 glycine Drugs 0.000 description 1
- 229960002591 hydroxyproline Drugs 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000020830 overeating Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 235000013948 strawberry juice Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- FGMPLJWBKKVCDB-UHFFFAOYSA-N trans-L-hydroxy-proline Natural products ON1CCCC1C(O)=O FGMPLJWBKKVCDB-UHFFFAOYSA-N 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 230000004584 weight gain Effects 0.000 description 1
- 235000019786 weight gain Nutrition 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は健康食品に関し、更に詳しくはゼラチンとメチ
オニンとを同時に含有することにより血中コレステロー
ルの上昇を抑制する効果を持つ健康食品に関するもので
ある。[Detailed Description of the Invention] [Field of Industrial Application] The present invention relates to a health food, and more particularly to a health food that contains gelatin and methionine at the same time and has the effect of suppressing the rise in blood cholesterol. be.
ゼラチンは豚皮や骨などの畜産廃棄物であるコラーゲン
を原料として製造されるタンパク質の一種であり、ゲル
形成能や保護コロイドとしての物理的特性を持ち、食品
に独特のテクスチュアーを付与することから各種のテー
ブルデザート、菓子類などに利用されている。Gelatin is a type of protein manufactured from collagen, which is a waste product from livestock such as pig skin and bones, and has gel-forming ability and physical properties as a protective colloid, giving food a unique texture. It is used for various table desserts and confectionery.
一方、ゼラチンのアミノ酸組成を見ると、必須アミノ酸
の一つであるトリプトファンが全く無く。On the other hand, looking at the amino acid composition of gelatin, it is completely free of tryptophan, an essential amino acid.
グリシン、プロリン、ヒドロキシプロリンなどの非必須
アミノ酸が大半を占めていることから栄養学的な価値は
甚だ低いと考えられている。It is thought to have extremely low nutritional value because it is mostly composed of non-essential amino acids such as glycine, proline, and hydroxyproline.
処で、非必須アミノ酸の一つであるグリシンをコレステ
ロール含有飼料に添加すると、ラットに於いて血中コレ
ステロール濃度の上昇抑制効果の有ることが知られてい
る。このグリシンの効果は、更に少量のメチオニンを添
加すると、より顕著になることも知られている。しかし
ながら、メチオニン単独添加では少なくとも血中コレス
テロール上昇抑制効果は見られない。However, it is known that adding glycine, which is one of the non-essential amino acids, to cholesterol-containing feed has the effect of suppressing the increase in blood cholesterol concentration in rats. It is also known that the effect of glycine becomes more pronounced when a small amount of methionine is added. However, when methionine is added alone, at least no effect of suppressing the increase in blood cholesterol is observed.
本発明者は以前より血中コレステロール濃度の上昇を抑
制する物質を天然の食品成分の中から探索しているが、
グリシンを多量に含有するタンパク質であるゼラチン（
ゼラチン１００重量部中にグリシン約２５重量部含有）
にも血中コレステロール濃度上昇抑制作用が有るのでは
ないかと考え鋭意研究を重ねた結果、ゼラチンとメチオ
ニンとを一定の割合で飼料に添加することにより、ラッ
トの血中コレステロール濃度上昇抑制効果が現おれるこ
とを見い出し、本発明を完成するに至った。即ち本発明
はゼラチンとメチオニンとを一定の割合で含有して成る
。血中コレステロールの上昇を抑制する健康食品に係る
ものである。The present inventor has been searching for substances among natural food ingredients that suppress the increase in blood cholesterol concentration.
Gelatin, a protein containing a large amount of glycine (
Contains about 25 parts by weight of glycine in 100 parts by weight of gelatin)
As a result of intensive research, we found that adding gelatin and methionine to feed at a certain ratio was effective in suppressing increases in blood cholesterol levels in rats. The present invention was completed based on this discovery. That is, the present invention contains gelatin and methionine in a certain ratio. This relates to a health food that suppresses the rise in blood cholesterol.
本発明の血中コレステロールの上昇を抑制する健康食品
は、ゼラチン１００重量部に対してメチオニンを１〜１
０重量部含有して成るものである。The health food that suppresses the increase in blood cholesterol according to the present invention contains 1 to 1 methionine per 100 parts by weight of gelatin.
It contains 0 parts by weight.
本発明に於いて、ゼラチンは公知の方法に従って単離精
製したものでよいが、その１００重量部中に２０重量部
以上のグリシンを含有するゼラチンでなくてはならない
。ゼラチン中のグリシン含有量が少なくなると、血中コ
レステロール上昇抑制効果は減少する。In the present invention, gelatin may be isolated and purified according to known methods, but it must contain 20 parts by weight or more of glycine in 100 parts by weight. When the glycine content in gelatin decreases, the effect of suppressing the increase in blood cholesterol decreases.
メチオニンとしてはＬ−メチオニン、ＤＬ−メチオニン
が共に食品添加物として認可されているので、何れを使
用しても差支えない。As methionine, L-methionine and DL-methionine are both approved as food additives, so either one may be used.
本発明に於いては上記２種類の成分を同時に含有するこ
とを必須とし、２等両者の生体内相互作用により優れた
血中コレステロール上昇抑制効果が期待出来る。In the present invention, it is essential to contain the above-mentioned two types of components at the same time, and an excellent effect of suppressing the increase in blood cholesterol can be expected due to the interaction between the two components in the body.
ゲル化によりゼラチンの添加量が制限される場合には、
酸素分解などによりゼラチンを低分子化してゲル形成能
を低下させたものを用いてもよい。If gelation limits the amount of gelatin added,
Gelatin may be reduced in molecular weight by oxygen decomposition or the like to reduce its gel-forming ability.
本発明に於いてはゼラチンとメチオニンとを所定の割合
で各種の食品に含有させるか、ゼラチンを使用したゼリ
ー食品などに於いてはゼラチンの含有量に応じて適宜メ
チオニンを添加したものでもよい、またゼラチンとメチ
オニンとを一定の割合で錠剤、顆粒状にしたものでもよ
い。In the present invention, gelatin and methionine may be contained in various foods in a predetermined ratio, or in jelly foods using gelatin, methionine may be added as appropriate depending on the gelatin content. Alternatively, tablets or granules containing gelatin and methionine in a fixed ratio may be used.
以下に本発明の血中コレステロール上昇抑制効果を見い
出すに至った実験例と、本発明の詳細な説明する。Examples of experiments that have led to the discovery of the effect of the present invention on suppressing the increase in blood cholesterol, and detailed explanations of the present invention will be given below.
（実験例）
対照飼料の組成を第１表に示す０体重約８０ｇの雄のウ
ィスター（Ｗｉｓｔａｒ）系ラット３６匹を体重が均一
になる様に６群に組み分けし、以下に示す６種類の飼料
で１４日間飼育した。飼料及び水は自由に与え、体重、
飼料摂取量を毎日記録した。血中のコレステロール濃度
は１４日目に採血後、遠心分離により得た血清に就いて
測定した。(Experimental example) The composition of the control feed is shown in Table 1. Thirty-six male Wistar rats weighing approximately 80 g were divided into 6 groups so that their body weights were uniform, and the following 6 types of rats were fed. The animals were fed with feed for 14 days. Feed and water were provided ad libitum, body weight,
Feed intake was recorded daily. Blood cholesterol concentration was measured on the serum obtained by centrifugation after blood collection on the 14th day.
各成分の添加は等量のシュークロースと置換した。この
結果を第２表に示す。Addition of each component was replaced with an equal amount of sucrose. The results are shown in Table 2.
第１表 対照飼料の組成（％） １）各数値は６匹のラットの平均値を表わす。Table 1 Composition of control feed (%) 1) Each value represents the average value of 6 rats.
飼料の種類；
飼料Ａ・対照飼料
飼料Ｂ・対照飼料＋ｌθ％ゼラチン＋０．７５％メチオ
ニン飼料Ｃ・対照飼料＋２．５％グリシン＋０．７５％
メチオニン飼料Ｄ・対照飼料＋１０％低分子ゼラチン＋
０．７５％メチオニン飼料Ｅ・対照飼料＋０．７５％メ
チオニン飼料Ｆ・対照飼料＋ｌθ％ゼラチン
第２表に示した様に体重増加量、飼料摂取量に各飼料群
の間に有意な差は無かった。このことは飼料から摂取し
たコレステロール量も全群はぼ等しいことを示している
。血中コレステロール濃度は、ゼラチンとメチオニン、
低分子ゼラチンとメチオニン、グリシンとメチオニンの
夫々同時添加により有意に低下した。ゼラチンの単独添
加では殆んど血中コレステロール濃度に変化は認められ
ず、メチオニンの単独添加では、血中コレステロール上
昇傾向が観察された。Feed type: Feed A, control feed Feed B, control feed + lθ% gelatin + 0.75% methionine Feed C, control feed + 2.5% glycine + 0.75%
Methionine feed D/control feed + 10% low molecular weight gelatin +
0.75% methionine feed E, control feed + 0.75% methionine feed F, control feed + lθ% gelatin As shown in Table 2, there were no significant differences between each feed group in weight gain and feed intake. Ta. This indicates that the amount of cholesterol ingested from feed was approximately the same in all groups. Blood cholesterol concentration is determined by gelatin and methionine,
Simultaneous addition of low-molecular-weight gelatin and methionine, and glycine and methionine resulted in significant decreases. When gelatin was added alone, almost no change was observed in the blood cholesterol concentration, and when methionine was added alone, a tendency to increase blood cholesterol was observed.
以上の結果から、ゼラチン中に含有されるグリシンとメ
チオニンとの生体内相互作用により血中コレステロール
濃度の上昇が抑制されることは明らかである。From the above results, it is clear that the increase in blood cholesterol concentration is suppressed by the in vivo interaction between glycine and methionine contained in gelatin.
実施例１ ゼラチン２０重量部、低分子ゼラチン３０重量部。 Example 1 20 parts by weight of gelatin, 30 parts by weight of low molecular weight gelatin.
Ｌ−メチオニン３重量部、砂糖１００重量部、いちご果
汁１５０重量部を混合し、常法に従ってゼラチンゼリー
を作製した。3 parts by weight of L-methionine, 100 parts by weight of sugar, and 150 parts by weight of strawberry juice were mixed to produce gelatin jelly according to a conventional method.
実施例２ ゼラチン１０重量部、Ｌ−メチオニン１重量部。Example 2 10 parts by weight of gelatin, 1 part by weight of L-methionine.
乾燥卵白３９重量部を混合し、常法に従って顆粒剤を作
製した。39 parts by weight of dried egg whites were mixed and granules were prepared according to a conventional method.
Ｃ発明の効果〕
本発明の血中コレステロールの上昇を抑制する健康食品
に於いては、ゼラチンとメチオニンとの生体内相互作用
により優れた血中コレステロール濃度の上昇抑制効果を
有し、動物性脂肪の取り過ぎや、植物繊維摂取不足など
食生活の偏りから血中コレステロール濃度を気に掛ける
人に年齢を問わず、幅広く適用される。C Effects of the Invention] The health food that suppresses the increase in blood cholesterol of the present invention has an excellent effect of suppressing the increase in blood cholesterol concentration due to the interaction between gelatin and methionine in the body, and has an excellent effect of suppressing the increase in blood cholesterol concentration. It is widely applicable to people of all ages who are concerned about their blood cholesterol levels due to dietary imbalances such as overeating or insufficient intake of vegetable fiber.
Claims (1)
１０重量部の割合で含有することを特徴とする血中コレ
ステロールの上昇を抑制する健康食品。1 1 to 100 parts by weight of methionine per 100 parts by weight of gelatin
A health food that suppresses an increase in blood cholesterol, characterized in that the content is 10 parts by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1048329A JPH02227049A (en) | 1989-02-28 | 1989-02-28 | Healthy food suppressing rise in cholesterol in blood |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1048329A JPH02227049A (en) | 1989-02-28 | 1989-02-28 | Healthy food suppressing rise in cholesterol in blood |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH02227049A true JPH02227049A (en) | 1990-09-10 |
Family
ID=12800381
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1048329A Pending JPH02227049A (en) | 1989-02-28 | 1989-02-28 | Healthy food suppressing rise in cholesterol in blood |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02227049A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0856613A (en) * | 1994-08-10 | 1996-03-05 | Korea Food Dev Research Inst | Antihypertensive health food and rice gruel and cut rice cake prepared by using the same as material |
| JP2004091476A (en) * | 2002-07-08 | 2004-03-25 | Taisho Pharmaceut Co Ltd | Composition for preventing or improving hypertriglyceridemia |
| JP2004091475A (en) * | 2002-07-08 | 2004-03-25 | Taisho Pharmaceut Co Ltd | Composition for preventing or improving free fatty acid-related hyperlipemia |
-
1989
- 1989-02-28 JP JP1048329A patent/JPH02227049A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0856613A (en) * | 1994-08-10 | 1996-03-05 | Korea Food Dev Research Inst | Antihypertensive health food and rice gruel and cut rice cake prepared by using the same as material |
| JP2666179B2 (en) * | 1994-08-10 | 1997-10-22 | 財団法人韓國食品開發研究院 | Antihypertensive health food composition |
| JP2004091476A (en) * | 2002-07-08 | 2004-03-25 | Taisho Pharmaceut Co Ltd | Composition for preventing or improving hypertriglyceridemia |
| JP2004091475A (en) * | 2002-07-08 | 2004-03-25 | Taisho Pharmaceut Co Ltd | Composition for preventing or improving free fatty acid-related hyperlipemia |
| JP4645791B2 (en) * | 2002-07-08 | 2011-03-09 | 大正製薬株式会社 | Composition for preventing or improving hyperfree fatty acidemia |
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