JPH05176712A - Food containing casein phosphopeptide - Google Patents

Abstract

PURPOSE:To provide a food preventing a dephosphorylation caused by an alkaline phosphatase and keeping the mineral-solubilizing effect of a casein phosphopeptide(CPP). CONSTITUTION:In the food containing CPP, the food contains one kind or more selected from a group consisting of oleanolic acid, ursolic acid and betulic acid.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a food containing casein phosphopeptide (CPP). More specifically, the present invention relates to a CPP-containing food containing one or more selected from the group consisting of oleanolic acid, ursonic acid and betulinic acid.

[0002]

2. Description of the Related Art CPP (casein phosphopeptide) is
It is a peptide with a high phosphorylated serine content obtained by the action of proteolytic enzyme on milk casein (Naito, Journal of Japan Society of Nutrition and Food Science, VOL. 39 , 433-439 (198).
6)). This CPP has a solubilizing effect on minerals such as calcium and iron, and has attracted attention as a substance that promotes absorption of these minerals, and has already been used in many foods.

However, it is presumed that CPP is easily dephosphorylated by alkaline phosphatase existing in the mucosa of the small intestine, and the present inventors have actually confirmed the degradation (see Test Example). Furthermore, it has been conventionally known that CPP dephosphorylated by a kind of phosphatase completely loses the mineral solubilizing effect (Saito, Japan Food Science, VOL. 29 , 21-32).
(1990)), but a method for preventing such enzymatic degradation has not yet been known.

[0004]

Therefore, the present invention is based on the CP
An object of the present invention is to provide a food containing P, in which the above-mentioned enzymatic decomposition is prevented and the mineral solubilizing effect of CPP is maintained.

[0005]

DISCLOSURE OF THE INVENTION The present inventors have conducted extensive research to find a substance that can be used in foods and that can prevent the dephosphorylation of CPP by alkaline phosphatase present in the small intestinal mucosa. As a result, they have found that the plant components oleanolic acid, ursonic acid and betulinic acid are effective, and completed the present invention.

That is, the present invention comprises a food containing CPP, which contains one or more selected from the group consisting of oleanolic acid, ursonic acid and betulinic acid. The present invention also comprises the above foodstuffs further fortified with calcium and / or iron. Oleanolic acid is a known substance contained in various plants, which is represented by the structural formula (1). It is present in olive leaves, assembly, clove, and grape skin in a free state, as saponin in carrot, carrot, sugar beet, and the like, and can be obtained from acid hydrolysates. Oleanolic acid has anti-tumor effect, anti-inflammatory effect, anti-rheumatic effect, anti-diabetic effect (JP-A-55-55).
122715), an inhibitory effect on carcinogenic promoters (Japanese Patent Application Laid-Open No. Sho 6-62)
3-57519), a caries preventive action (JP-A-61-362).
Although 13) is already known, the action of suppressing the degradation of CPP of the present invention by alkaline phosphatase is not known.

[0007]

[Chemical 1] Oleanolic acid is a C-containing compound in foods containing CPP.
About 0.001 to 50 times the weight of PP, especially about 0.1 to
It is preferable to use 10 times the weight. If the amount of oleanolic acid used is less than 0.001 times the weight of CPP, the effect of using oleanolic acid cannot be expected so much, and if it is more than 50 times the raw material cost is too high, which is preferable. Absent.

Ursonic acid, which is represented by the structural formula (2) and is also called ursolic acid, is a known substance contained in various plants. It is found in the spikes of Nepenthes, Steller's porcupine, Chalazion, and various fruits such as apples and wax-like substances on the surface of leaves. Ursonic acid has a caries-preventing action (JP-A-61-36213) and an anti-cancer action (JP-A-02-1717).
121) and also as an emulsifier, the effect of suppressing the decomposition of the CPP of the present invention by alkaline phosphatase is not known.

[0009]

[Chemical 2] Ulsonic acid is preferably used in a food containing CPP in an amount of about 0.001 to 50 times, especially about 0.1 to 10 times the weight of CPP. The amount of ursonic acid used is CP
If the amount is less than 0.001 times the weight of P, the effect of using ursonic acid cannot be expected so much, and if the amount is more than 50 times the weight, the raw material cost of ursonic acid becomes too high, which is not preferable.

Betulinic acid is represented by the structural formula (3) and is a known substance contained in various plants. It exists in the seeds of the juvenile juvenile juvenile (Acanthophora japonicum), the leaves of the American pokeweed, the leaves of the genus Cajepute, and the like.

[0011]

[Chemical 3] Betulinic acid is about 0.0 in foods containing CPP.
It is preferable to use 01 to 50 times by weight, particularly about 0.1 to 10 times by weight. The amount of betulinic acid used is 0.0 relative to CPP
If it is less than 01 times by weight, the effect of using betulinic acid cannot be expected, and if it is more than 50 times by weight, it is not economical.

The food of the present invention is not limited to ordinary "food", but may be any form of food such as drinks such as drinks, tablet confectionery including forms such as drops, tablets and the like. .

[0013]

EXAMPLES The present invention will be described in more detail with reference to test examples and examples. In the test examples and the examples, CPP used was CPP-III manufactured by Meiji Seika. Test Example 1 (Degradation of CPP by alkaline phosphatase) 1 mg / ml of CPP containing 5.5 mM magnesium chloride 55
Dissolve in mM Tris-HCl buffer, add alkaline phosphatase derived from calf small intestine (Sigma), and add 2 at 37 ° C.
It was kept warm for 0 minutes.

Degradation of CPP is carried out by the method modified by Fiskesabarov using the acid dephosphorized by phosphatase.
It was quantified by measuring the absorbance at 0 nm (Ogawara, Uchino, J. Antibiotics, VOL. 38, 153-156.
(1985)). As a result, as shown in Table 1 below, CP
A clear increase in phosphoric acid due to the decomposition of P was observed. Table 1 Alkaline phosphatase addition amount Phosphoric acid production amount Enzyme amount (unit) Absorbance 660nm ──────────────────────────────── 0 0 0 2 0. 6 0 5 0. 6 0. 9 1 1 1. 0 1. 1 0 6 1. 5 1. 2 3 0 3. 0 1. 2 3 8 As is clear from these results, CPP It is easily conceivable that the enzyme is enzymatically degraded in the small intestine and loses its effect.

Test Example 2 (oleanolic acid, ursonic acid,
Effect of Betulinic Acid to Prevent CPP Decomposition) In the method of Test Example 1, the above-mentioned substances were added,
50 of each substance decomposed by alkaline phosphatase
The% inhibitory concentration was determined. The results are shown in Table 2 below. Table 2 50% Inhibitory concentration Substance μg / ml ────────────────────────────── Oleanolic acid 70 Ursonic acid 80 Betulinic acid 270

Example 1 Palatinose 39.5 g, vitamin C 70 mg, sodium citrate 250 mg, magnesium chloride 30 mg, calcium lactate 30 mg, CPP 5 mg, oleanolic acid 10 mg, anhydrous citric acid 360 mg and fragrance 50 mg were dissolved in water 200 g to give 100 After heat sterilization at 15 ° C for 15 minutes, it was filtered to prepare a drink.

Example 2 10 g of dried soybean sprouts, 1 g of eggshell calcium, CPP
0.2 g and ursonic acid 0.5 g were mixed to prepare tea and its extract by a conventional method. Example 3 200 g flour, 80 g sugar, 2 g salt, margarine 5
0g, egg 50g, water 10g, sodium bicarbonate 0.6
g, ammonium bicarbonate 0.75 g, calcium carbonate 1.8
g, 0.18 g of CPP and 0.18 g of betulinic acid were used to prepare a dough by a conventional method, which was molded and roasted to produce a biscuit.

Example 4 120 g wheat flour, 35 g sugar, 15 g shortening,
1.5 g of whole egg powder, 1 g of salt, 0.6 g of sodium hydrogen carbonate,
Ammon carbonate 0.5g, water 20g, egg shell calcium 3g,
CPP 0.3g, oleanolic acid 0.6g and ursonic acid 0.
Using 6 g, a biscuit was manufactured in the same manner as in Example 3.

Example 5 Eggshell calcium 130 g, CPP 13 g, ursonic acid 2
6 g, 26 g of betulinic acid, 20 g of ascorbic acid, 40 g of Avicel and 271 g of sorbitol were mixed by a conventional method and then tableted to give tablet confectionery and tablets.

Example 6 Beef bone powder 150 g, CPP 15 g, oleanolic acid 15
g, ursonic acid 15 g, betulinic acid 15 g, citric acid 5
g, lactose 30g, sugar ester 20g, talc 5g
And 260 g of reduced maltose were mixed to produce tablet confectionery and tablets.

Example 7 Ferric pyrophosphate 2 g, eggshell calcium 130 g, CP
P13g, ursonic acid 26g, betulinic acid 26g, ascorbic acid 20g, Avicel 40g and sorbitol 2
After mixing 71 g by a conventional method using a mixer, the mixture was tableted to produce tablet confectionery and tablets.

Claims (2)

[Claims] 1. A food containing casein phosphopeptide (CPP), which contains one or more selected from the group consisting of oleanolic acid, ursonic acid and betulinic acid. 2. A food product according to claim 1, fortified with calcium and / or iron.