JPH02295463A - Food material for improving hepatic function - Google Patents

Abstract

PURPOSE:To obtain the subject food material, composed of an enzymic hydrolyzate of egg white, sufficiently absorbable from digestive tracts and remarkably enhancing recovering force of hepatic function. CONSTITUTION:The objective food material composed of an enzymic hydrolyzate of egg white (e.g. hydrolyzate obtained by enzymically treating raw egg white, dried egg white, concentrated egg white, frozen egg white or egg white after removing physiologically active substances, such as lysozyme or adipic acid, therefrom with a proteolytic enzyme).

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a liver function-improving food product comprising an egg white enzyme decomposition product.

[Prior art]

Dietary therapy is commonly used as a treatment for liver disease, along with bed rest and drug therapy.

Liver diseases often impair the absorption, digestion, and metabolism of proteins and fats, resulting in malnutrition.

In such cases, dietary therapy is often performed by providing a well-balanced diet that is easily absorbed from the gastrointestinal tract and contains neither excess nor deficiency of nutrients.

[Problem to be solved by the invention]

As a result of various studies in order to provide materials suitable for dietary therapy, the present inventor found that the enzyme-degraded egg white obtained by decomposing egg white with proteolytic enzymes contains the protein itself and the protein that is conventionally used in dietary therapy. The present invention was completed based on the discovery that the recovery power of liver function is significantly enhanced compared to an amino acid mixture having the same composition as protein.

[Description of the invention]

The enzymatically degraded egg white used in the present invention is obtained by treating raw egg white, dried egg white, agriculturally reduced egg white, frozen egg white, or egg white from which physiologically active substances such as lysozyme and avidin have been removed with a proteolytic enzyme. That's fine. For example, it is possible to use an egg white enzymatic decomposition product produced by the production method disclosed in Japanese Patent Application Laid-Open No. 14681/1983, which was previously filed by the present applicant.

The liver function improving food of the present invention may be composed of the egg white enzymatic decomposition product itself, but the egg white enzymatic decomposition product may be combined with other ingredients such as fat, carbohydrates (starch, dextrin, sugar, etc.), vitamins and minerals. It may also be in combination with nutrients or nutritional supplements.

As shown in the Examples, the liver function-improving foodstuff of the present invention is preferably used in the form of granules or added to oral and enteral nutritional supplements, juices, and biscuits; It may be added to sports drinks, drinks, poultry and animal meat, fish and marine products, fruits, chemical seasonings, natural seasonings, etc.

[Experimental examples and examples]

The present invention will be specifically explained below with reference to experimental examples and examples, but these are not intended to limit the present invention.

In the experimental examples and examples, an egg white enzymatic decomposition product produced by the following method was used. Dry egg whites in water to a solid content of 796
Dissolve to pH 3. with 0.11'J hydrochloric acid.
Adjusted to 0. This is Rhizopus (Rhizopua)
Orientase 5A derived from the genus (Hankyu Kyoei Bussan Co., Ltd.) was added at 396% of the solid content, and heated at 40°C for 5 hours, and then incubated at 40°C for 5 hours.
Enzymatic digestion was performed at 00C for 11 hours. After completion of decomposition, pH 6
．． The mixture was neutralized to 0 and heated and filtered at 80 to 1006C.

This filtrate was spray-dried to obtain a powder of egg white enzyme decomposition product (decomposition rate: 19%).

Experimental example (1) Evaluation method of liver function In order to confirm the liver function-improving effect of egg white enzymatic decomposition, trimethadione (hereinafter TMO) loading test (measurement of liver microsomal function in a liver resection model) was carried out.
The test was carried out in accordance with the Japanese Journal, No. 3, pp. 303-307, 1987).

This test can quantify liver microsomal function and is used for clinical diagnosis of liver function.

(2) As a sample, the above egg white enzyme decomposition product (degradation rate 195%)
It was used. In addition, as a control, egg white and an amino acid mixture having the same amino acid composition as the egg white as shown in Table 1 were used.

In order to make the nitrogen content of the sample and the control the same (2.2596), α-cornstarch was used to make the egg white enzymatically digested product contain ffi 17.77 96, and the egg white contain ffi
16.00% lko. Also, the amino acid mixture has a content of 1
Adjusted to 5.55 96.

Table 1 Amino acid composition of amino acid mixture (5 times in total) to produce liver-damaged rats.

24 hours after the final administration of carbon tetrachloride. TM for each group of rats.
O 100/kg was administered orally, 2 hours later blood was collected, and TMO and its metabolite dimethadione (hereinafter referred to as DMO) were collected.
The blood concentration of was measured by gas chromatography, and the DMO/TMO ratio was calculated from the obtained blood concentration value.

(5) Test results table 2 (3) Experimental animal: male SD rat, 7 weeks old. Weight 205
~220, in 4 animals each (4) Test method Male SD rats were fed chow. The animals were allowed to eat freely for one week.

Next is egg white enzyme decomposition product. Dried egg white. Or transition to amino mixture administration and carbon tetrachloride 1rrcL/kg on the day of transition and 5, 10, 15. 20th day metering method introductory course. Written by Akira Sakuma et al. (Japan Science and Technology Federation) ●;p<o. os The above test results are. DMO/TMO of egg white enzyme decomposition product group
The percentage was significantly higher than that of the egg white group and the amino acid mixture group. This is due to the great ability of liver function to recover from liver damage.

Example 1 Composition Egg white enzymatic decomposition product Partially converted starch (PCS) White sugar 200g 600, 150 y Mix the above ingredients well, add 100+ nL of water:ethanol (l:1) mixture. The mixture was further mixed well to ensure uniformity.

This was extruded and granulated using a cylindrical granulator equipped with an LSM screen. Then, dry at 50°C using a hot air dryer. Granules were obtained.

Example 2 Composition Soybean oil Sorbitan monourarate Glyceryl monostearate Sucrose monostearate Dextrin Vitamin mixture I) Mineral mixture 0 Gum arabic Purified water appropriate amount 50g 2.5g 2.5g 2.5g 344.5 y 1. Og 12. O Q 5. Og Total amount 2L 1) Vitamin mixture composition Vitamin A // B + s B t // B 6 B,, Nicotinamide Calcium pantothenate Folate Vitamin C 〃 D 〃 E 2) Mineral mixture composition Sodium chloride Potassium carbonate Calcium hydroxide Calcium monophosphate Magnesium chloride Ferrous citrate 2.500 IU 1. On 1.5119 3.0 immediately 3.75 μg 15. O u 6.5+1! $1 500 m75■ 125IU 15IU 2g 3.8g O. 75 y 2.95 y 3.1 g 0.08 y Add glyceryl monostearate and sorbitan monolaurate to soybean oil, heat (60-70℃ HI, dissolve), add an appropriate amount of purified water, and dissolve. Mixed.Separately,
Sucrose monostearate, egg white enzyme decomposition product, dextrin, vitamin mixture, mineral mixture, gum arabic, and cellulose were added to purified water and mixed well.

After the above two liquids were mixed and emulsified using a homogenizer, purified water was added to adjust the total amount to 2 tons. The obtained emulsion was spray-dried to obtain about 450 g of oral and enteral nutritional powder.

Example 3 Composition Egg white enzymatic decomposition product Sugar 3096 mixed glucose High fructose corn syrup Citric acid (crystal) Prune extract Apple clear juice (1/5 concentration) Caramel 20. O y 150g 2. O y 1. Og 3.0g 1.0g Appropriate amount of purified water all i! The kIL prune extract was diluted with one part of purified water and then filtered. Separately, add 30 ml of sugar to 1 part of purified water to the resulting solution.
% mixed glucose fructose corn syrup, citric acid, egg white enzyme decomposition product,
Add clear concentrated apple juice (1/5111 reduction). Mix well.

Caramel and plum essence were added to the mixture thus obtained, the total amount was adjusted to IL with purified water, and the mixture was thoroughly mixed. Pour the resulting plum-flavored juice into bottles. After sealing the container, immersion sterilization (808C for 10 minutes) was performed to obtain a product.

Example 4 Enzymatically digested egg white and walnuts were added to raw eggs and mixed well, and then a well-kneaded mixture of butter and sugar was added.

A separately prepared mixture of iron citrate, calcium carbonate, wheat flour, and heavy sourdough was added little by little and kneaded.

The dough obtained in this way is put into a mold and shaped.
(180°C, 15 minutes), about 1 biscuit
00g was obtained.

Egg white enzyme decomposition product flour butter sugar Raw egg 《Rumi cocoa vitamin mixture iron citrate calcium carbonate 4g 50y 20y 25y 15y 3g 4g 0.5g 501llg 7681nQ lip poem, person Eisai K. Kinnemu

Claims (1)

[Claims] Liver function improving food consisting of egg white enzyme decomposition products