JPH05244901A - Food containing casein phosphopeptide - Google Patents

Abstract

PURPOSE:To provide a food prevented in the dephosphorylation by an alkaline phosphatase existing in a small intestinal mucosa to maintain the mineral- solubilizing effect of casein phosphopeptide(CPP), in the food containing the CPP. CONSTITUTION:A food contains one kind or more of a group consisting of carageenan, pectin, dextran sulfate and mutin.

Description

Detailed Description of the Invention

The present invention relates to casein phosphopeptide (CP
P) related food products. More specifically, the present invention provides a food product containing CPP, comprising carrageenan,
The present invention relates to a food containing one or more selected from the group consisting of pectin, dextran sulfate and mucin.

[0002]

CPP is a peptide having a high phosphorylated serine content obtained by reacting milk casein with a proteolytic enzyme (Naito, "Journal of Japan Society of Nutrition and Food Science", VO).
L. 39,433-439 (1986)). This CPP
Has a solubilizing effect on minerals such as calcium and iron,
Attracted as a substance that promotes the absorption of these minerals,
It is already used in many food products.

However, it is presumed that CPP is easily dephosphorylated by alkaline phosphatase present in the mucosa of the small intestine, and the present inventors have actually confirmed the degradation (see Examples). 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]

SUMMARY OF THE INVENTION Therefore, the present invention provides C
An object of the present invention is to provide a food containing PP, in which the above-mentioned enzymatic decomposition is prevented and the mineral solubilizing effect of CPP is maintained.

[0005]

[Means for Solving the Problems] The present inventors have conducted research to find out a substance that can be used in foods and that can prevent dephosphorylation of CPP by alkaline phosphatase present in the mucosa of the small intestine. The inventors have found that one or more selected from the group consisting of carrageenan, pectin, dextran sulfate and mucin, which are usually used as a thickener, 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 carrageenan, pectin, dextran sulfate and mucin. The present invention also comprises the above foodstuffs further fortified with calcium and / or iron. The carrageenan used in the present invention is also called carrageenan, and like the agar, Rhodophycea.
The main component is a sulfate ester of a polysaccharide containing galactose and anhydrogalactose obtained from seaweed belonging to e). Carrageenan can be obtained by drying and bleaching seaweed, or extracting dried seaweed by heating with dilute alkali, extracting with hot water to extract the main component, carrageenan, and vacuum drying, or adding an organic solvent. be able to.

Carrageenan is a mixture of several components, and there are components called κ-carrageenan, λ-carrageenan, ι-carrageenan and μ-carrageenan. For food use, κ-carrageenan, λ-carrageenan and ι-carrageenan are commercially available. Traditionally, thickeners such as donuts, creams and jams, stabilizers, gelling agents, dispersants,
It is used as an emulsifier.

[0008] Carrageenan is preferably used in a food containing CPP in an amount of about 0.001 to 50 times the weight of CPP, and particularly preferably 0.5 to 10 times the weight of CPP. The amount of carrageenan used is CPP
On the other hand, if it is less than 0.001 times by weight, the effect of using carrageenan cannot be expected so much, and if it is more than 50 times by weight, the viscosity of carrageenan makes it difficult to add to foods, and the raw material cost is high. It is not preferable because it becomes too high.

The pectin used in the present invention is widely contained in plant tissues, and in general, citrus fruits (especially lime, lemon, orange, grapefruit, etc.) and apple pomace are used as raw materials. ..
Pectin is a polygalacturonic acid part of which is methyl-esterified, and the remaining carboxyl groups are present in the free state or in the form of ammonia salt, potassium salt, sodium salt, or the like. Various types are commercially available depending on the degree of methyl esterification.

Pectin is widely used in foods as a gelling agent, a thickening stabilizer and an emulsifier. In addition, it is also used as a jelly agent and emulsifier for medicines,
It is also used as dietary fiber.

[0011] Pectin is preferably used in a food containing CPP in an amount of about 0.01 to 50 times the weight of CPP, and particularly preferably 0.1 to 10 times the weight of CPP. The amount of pectin used is relative to CPP
If it is less than 0.01 times the weight, the effect of using pectin cannot be expected, and if it is more than 50 times the weight, it becomes difficult to add it to food due to the viscosity of pectin.

The dextran sulfate used in the present invention is a sulfate of dextran and is known to have a clarifying effect on dietary lipemia.

Dextran sulfate is preferably used in an amount of about 0.01 to 50 times by weight in a food containing CPP, and more preferably 0.1 to 10 times by weight of CPP. If the amount of dextran sulfate used is less than 0.01 times the weight of CPP, the effect of using dextran sulfate cannot be expected, and if it is more than 50 times the weight, it is not economical.

The mucin used in the present invention is an animal viscous protein (glycoprotein) that is precipitated as a viscous coagulum (mucin coagulum) by a dilute inorganic acid and is not dissolved by the addition of excess acid. Mucin, egg white mucin, etc.

[0015] In a food containing CPP, mucin is preferably used in an amount of about 0.01 to 50 times the weight of CPP, and particularly preferably 0.1 to 10 times the weight of CPP. The amount of mucin used is 0.
If it is less than 01 times weight, the effect of using mucin cannot be expected, and if it is more than 50 times weight, it is not economical.

In the present invention, the above carrageenan, pectin, dextran sulfate and mucin can be used alone or in combination of two or more.

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

The food of the present invention further contains calcium and / or
Or it may be reinforced with iron. In the case of strengthening with calcium, natural products such as eggshell, bone, coral and shellfish, calcium carbonate, calcium phosphate, calcium chloride, calcium sulfate, calcium citrate, calcium gluconate, calcium lactate and the like are particularly limited to CPP. Although not added, it can be added in an amount of about 0.1 to 1,000 times the weight. In the case of strengthening with iron, ferrous pyrophosphate, ferric pyrophosphate, ferric citrate, ferrous gluconate, iron lactate, heme iron and salts thereof are not particularly limited to CPP. Can be added in an amount of about 0.1 to 1,000 times. In any case, it goes without saying that substances that are harmless to food are used.

[0019]

INDUSTRIAL APPLICABILITY According to the present invention, in foods containing CPP, CPP is not easily dephosphorylated by alkaline phosphatase existing in the mucosa of the small intestine, and the solubilizing action of the minerals of CPP is maintained. Foods such as are provided.

[0020]

EXAMPLES The present invention will be described in more detail by way of test examples and examples. Test Example 1 CPP Degradation Test with Alkaline Phosphatase As CPP, "CPP-III" manufactured by Meiji Seika Co., Ltd. was used. The same applies to the following test examples and examples.

CPP (1 mg / ml) was dissolved in 55 mM Tris-HCl buffer containing 5.5 mM magnesium chloride, calf intestine-derived alkaline phosphatase (manufactured by Sigma) was added, and the mixture was kept at 37 ° C. for 20 minutes.

For the decomposition of CPP, the phosphate dephosphorylated by phosphatase was measured for its absorbance at 660 nm by a modified method of Fiskesabarov (Ogawara, Uchino, "J. Antibiotics", VOL. 38,
153-156 (1985). As is clear from the results shown in Table 1 below, an increase in phosphoric acid due to the decomposition of CPP was observed.

Table 1 Alkaline phosphatase addition amount Phosphate production amount Enzyme amount (unit) Absorbance 660 nm 0 0 0.2 0.605 0.6 0.6 0.911 1.0 1.106 1.5.2 1.230 3. 0 1.238 From this test it is easily understood that CPP is enzymatically degraded in the small intestine and loses its effect.

Test Example 2 Carrageenan, Pectin, Dextran Sulfate and Mucin Deterioration Preventing Effect When various samples of various concentrations were added in the method of Test Example 1, as shown in Table 2 below, CPP alkaline phosphatase Disassembly could be prevented. Among the carrageenans, λ-carrageenan was particularly effective. Table 2 Sample 50% inhibitory concentration μg / ml λ 37 ι 180 κ 400 Pectin (made by lemon) 230 Dextran sulfate 200 Mucin (made by stomach) 20

Test Example 3 In Test Example 2, it was discovered that each sample inhibits the degradation of CPP by the intestinal degrading enzyme. Therefore, regarding other functions of CPP, specifically, the inhibitory effect of CPP on calcium phosphate precipitation ( Naito, VO, "Journal of Japan Society of Nutrition and Food Science"
L. 39, 433-439 (1986)).

It was tested whether or not carrageenan retains the calcium phosphate precipitation-inhibiting effect under the condition that CPP is enzymatically decomposed and the calcium phosphate precipitation-inhibiting effect is lost. 1. Reagent (1) 10 mM calcium solution 10 mM CaCl ₂
Saline solution (2) 20 mM phosphoric acid solution 20 mM Na ₂ HP
O ₄ physiological saline (3) CPP-III manufactured by Meiji Seika Co., Ltd. (4) Carrageenan (λ); Carrageenan (κ); Pectin (manufactured by Lemon), Wako Pure Chemical Industries, Ltd., low methoxyl type ( LM); Sanei Chemical Industry Co., Ltd.); Dextran sulfate (Mw: ~ 50,000; Pharmacia Japan Co., Ltd.); Mucin (porcine) stomach; Wako Pure Chemical Industries, Ltd.
(5) Alkaline phosphatase 2. Method 6 mg of CPP of (3), each sample of (4), 20 units of enzyme of (5) and 10 ml of calcium solution of (1),
10 ml of the phosphoric acid solution of (2) was added and heated at 37 ° C. for 1 hour. Then, the reaction solution was centrifuged at 2,500 rpm for 5 minutes to collect the supernatant. As is clear from the results shown in Table 3 below, each sample had a calcium phosphate precipitation inhibiting effect.

Under the condition that 4.7 mM of calcium is solubilized by CPP, the intestinal degrading enzyme loses the function of CPP and the solubilization is reduced to 1.5 mM.
Carrageenan (λ) is 20 against CPP 300 μg / ml.
Effective above μg / ml, carrageenan (κ) is 100 μg / ml
Effective above ml. In addition, Pectin (LM: low methoxyl type) is 20 μg / ml against CPP 300 μg / ml.
Above ml, pectin made of lemon was effective above 200 μg / ml. Mucin and dextran sulfate are 2
It was effective at more than 00 μg / ml.

Table 3 ──────────────────────────────────── Sample name Concentration ALP Ca concentration Inhibition rate μg / ml u / ml mM (%) ──────────────────────────────────── Control, physiological saline Water 0 4.7-control, saline 0 11.5-carrageenan (λ) 200 1 4.7 100 100 100 1 4.7 100 40 1 4.5 94 20 1 4.5 94 10 1 1. 25 0 Carrageenan (κ) 200 1 4.5 94 100 1 3.9 73 40 40 1 1.7 6 20 1 1.30 0 ───────────────────── ──────────────── Pectin (LM) 200 1 4.7 100 100 100 14.7 100 40 1 4.5 94 20 20 1 4.5 93 10 1 1.250 Pectin 200 1 4.5 94 ( (Made of lemon) 100 1 4.4 91 40 1 1.6 3 20 1 1.7 6 ───────────────────────────── ─────── Dextran sulfate 400 1 4.7 100 300 300 14.5 94 200 1 1.45 92 100 1 1.35 0 ────────────────── ─────────────────── Muchin 400 1 4.7 100 300 300 14.6 97 97 200 1 4.55 95 100 100 1.35 0 ──── ────────────────────────────────

Example 1 Palatinose 39.5 g, vitamin C 70 mg, sodium citrate 250 mg, magnesium chloride 30 mg, calcium lactate 30 mg, CPP-III 5 mg, carrageenan 10 mg, anhydrous citric acid 360 mg, fragrance 50 mg
And 200 g of water were used to dissolve each component, and the mixture was sterilized by heating at 100 ° C. for 15 minutes and then filtered to produce a drink.

Example 2 10 g of dried soybean sprouts, 1 g of eggshell calcium, CPP
-0.2 g of III and 0.5 g of carrageenan were mixed to prepare tea and its extract by a conventional method.

Example 3 200 g wheat flour, 80 g sugar, 2 g salt, 5 margarine
0g, egg 50g, water 10g, sodium bicarbonate 0.6
g, ammonium bicarbonate 0.75 g, calcium carbonate 1.8
g, CPP-III 0.18 g and carrageenan λ 0.18 g
Using, the dough was prepared by a conventional method, molded, and roasted to produce a biscuit.

Example 4 120 g 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,
Ammonium carbonate 0.5g, water 20g, egg shell calcium 3
g, CPP-III 0.3 g, and carrageenan λ 0.6 g to prepare a biscuit in the same manner as in Example 3.

Example 5 Eggshell calcium 130 g, CPP-III 13 g, carrageenan λ26 g, ascorbic acid 20 g, Avicel 40
g and sorbitol (271 g) were mixed in a mixer by a conventional method and then tableted to produce tablet confectionery and tablets.

Example 6 Beef bone powder 150 g, CPP-III 15 g, carrageenan λ
15 g, 5 g of citric acid, 30 g of lactose, 20 g of sugar ester, 5 g of talc and 260 g of reduced maltose were mixed by a conventional method to produce tablet confectionery and tablets.

Example 7 Palatinose 39.5 g, vitamin C 70 mg, sodium citrate 250 mg, magnesium chloride 30 mg, calcium lactate 30 mg, CPP-III 5 mg, pectin 10 mg, anhydrous citric acid 360 mg and fragrance 50 mg.
Each component was dissolved in 200 g of water, sterilized by heating at 100 ° C. for 15 minutes, and then filtered to produce a drink.

Example 8 200 g wheat flour, 80 g sugar, 2 g salt, 5 margarine
0g, egg 50g, water 10g, sodium bicarbonate 0.6
g, ammonium bicarbonate 0.75 g, calcium carbonate 1.8
g, CPP-III 0.18 g and dextran sulfate 0.18
A dough was prepared using g, and this was molded and roasted to produce a biscuit.

Example 9 Eggshell calcium (130 g), CPP-III (13 g), pectin (26 g), ascorbic acid (20 g), Avicel (40 g) and sorbitol (271 g) were mixed in a mixer and compressed to give tablet confectionery and tablets.

Example 10 200 g of wheat flour, 80 g of sugar, 2 g of salt, 5 of margarine
0g, egg 50g, water 10g, sodium bicarbonate 0.6
g, ammonium bicarbonate 0.75 g, calcium carbonate 1.8
g, CPP-III 0.18 g, dextran sulfate 0.1 g, and carrageenan 0.1 g to prepare a dough, which was molded and roasted to produce a biscuit.

Example 11 130 g of egg shell calcium, 13 g of CPP-III, 13 g of pectin, 13 g of mucin, 20 g of ascorbic acid, 40 g of Avicel and 271 g of sorbitol were mixed in a mixer and compressed into tablets and tablets.

Example 12 130 g of egg shell calcium, 13 g of CPP-III, 7 g of carrageenan, 7 g of ventin, 7 g of mucin, 7 g of dextran sulfate, 20 g of ascorbic acid, 40 g of Avicel and 271 g of sorbitol were mixed in a mixer and then compressed into a 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 carrageenan, pectin, dextran sulfate and mucin. 2. A food product according to claim 1, fortified with calcium and / or iron.