JPH05276895A - Composition for inhibiting and eliminating production of lipid peroxide - Google Patents
Composition for inhibiting and eliminating production of lipid peroxideInfo
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- JPH05276895A JPH05276895A JP4109080A JP10908092A JPH05276895A JP H05276895 A JPH05276895 A JP H05276895A JP 4109080 A JP4109080 A JP 4109080A JP 10908092 A JP10908092 A JP 10908092A JP H05276895 A JPH05276895 A JP H05276895A
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- yeast
- glutathione
- lipid peroxide
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Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、グルタチオン成分と酵
母とを同時に含有し、過酸化脂質の生成抑制及び消去作
用を有する組成物に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a composition containing a glutathione component and yeast at the same time and having an action of suppressing and eliminating lipid peroxide.
【０００２】[0002]
【従来の技術】従来より、脂質の自動酸化等により生成
する過酸化脂質は、食品において、風味の低下、退色あ
るいは褐変、ひいては栄養価の低下や毒性発現を引き起
し、又、生体系において、ガン、虚血障害など各種の疾
病あるいは老化につながる等、の問題がある。上記過酸
化脂質は、脂質を構成している不飽和脂肪酸が自動酸化
（ラジカル反応）により容易に生成し、更にそれが分解
して種々の酸化生成物を生じる。脂質過酸化反応は、食
品においては風味の低下、退色あるいは褐変、ひいては
栄養価の低下や毒性発現を引き起こす。又、生体系にお
いてはガン、虚血障害など各種の疾病あるいは老化との
関連が指摘される等重要な問題になっている。2. Description of the Related Art Conventionally, lipid peroxides produced by autoxidation of lipids cause a decrease in flavor, discoloration or browning of foods, and eventually a decrease in nutritional value and toxicity, and in biological systems. However, there are problems such as various diseases such as cancer and ischemic injury, or aging. In the above-mentioned lipid peroxide, unsaturated fatty acids constituting the lipid are easily produced by autoxidation (radical reaction), and further decomposed to produce various oxidation products. The lipid peroxidation reaction causes a decrease in flavor, fading or browning in food, and eventually a decrease in nutritional value and toxicity. Further, in the biological system, it has become an important problem such as being pointed out to be related to various diseases such as cancer and ischemic injury or aging.
【０００３】ところで、グルタチオン（ＧＳＨ）とは、
グルタミン酸、システイン及びグリシンを構成アミノ酸
とするトリペプチド（γ-L-Glutamyl-L-cysteinylglysi
ne）で、広く動植物及び微生物に存在しており、一般に
は生体還元物質として知られている。グルタチオンには
還元型（ＧＳＨ）のみでなく、酸化型（ＧＳＳＧ）とし
てシステイン部の−ＳＨ基同士が結合し、２分子のトリ
ペプチドが連なった形のものがある。グルタチオンは、
酸化還元系補酵素としての役割、活性酸素消去及び抗酸
化系への関与等、様々な生理作用を通じて薬理活性を有
しているので、（１）薬物中毒（２）慢性肝疾患（３）
皮膚障害（４）妊娠中毒（５）角膜損傷（６）放射線・
抗癌剤による白血球減少、等の治療用医薬品として汎用
されている重要な物質であり、又、医薬品以外では食品
への利用がある。例えば（１）呈味改善及び増強剤とし
ての利用、（２）香気改良及び増強剤としての利用、
（３）安定剤として加工食品中のビタミンＣや核酸系呈
味成分の保存安定化や変色防止、抗菌を目的とした利
用、（４）物質改良剤としてシステインと同様にアミノ
酸系の還元剤として小麦粉ドウ製品類に利用、（５）パ
ン生地改良剤として利用する等、広く知られている。そ
の他にも、グルタチオンには過酸化脂質の還元能がある
ことも知られている（Int.Rev.Cytol. 1979 54 109等）
が、グルタチオンを過酸化脂質生成抑制剤として用いる
例としては、皮膚の過酸化脂質の生成抑制とその分解剤
として有効な、グルタチオンペルオキシダーゼの補助剤
として用いる利用例（特開昭６４−４７７０９）がある
のみである。By the way, what is glutathione (GSH)?
A tripeptide consisting of glutamic acid, cysteine and glycine as constituent amino acids (γ-L-Glutamyl-L-cysteinylglysi
ne), which is widely present in plants and animals and microorganisms, and is generally known as a bioreductive substance. Glutathione is not only in a reduced form (GSH) but also in an oxidized form (GSSG) in which -SH groups in the cysteine moiety are bound to each other and two molecules of tripeptides are linked. Glutathione is
Since it has pharmacological activity through various physiological actions such as its role as a redox system coenzyme, elimination of active oxygen and participation in antioxidant system, (1) drug poisoning (2) chronic liver disease (3)
Skin disorders (4) Pregnancy poisoning (5) Corneal damage (6) Radiation
It is an important substance that is widely used as a therapeutic drug for leukopenia caused by anticancer agents, and is also used in foods other than pharmaceuticals. For example, (1) use as taste improver and enhancer, (2) use as aroma improver and enhancer,
(3) Use as a stabilizer for the purpose of stabilizing storage of vitamin C and nucleic acid-based taste components in processed foods, preventing discoloration, and antibacterial purposes. (4) As a substance improving agent, as an amino acid-based reducing agent like cysteine It is widely known to be used for wheat flour dough products and (5) used as a bread dough improving agent. In addition, glutathione is also known to have the ability to reduce lipid peroxides (Int. Rev. Cytol. 1979 54 109 etc.)
However, as an example of using glutathione as a lipid peroxide production inhibitor, there is a use example (JP-A 64-47709) which is effective as a skin lipid production inhibitor and a degrading agent for glutathione peroxidase. There is only.
【０００４】又、酵母を脂質過酸化の抑制に利用する例
としては、魚粉飼料への応用例があり、魚粉に酵母と共
に糸状菌や細菌及びヌカ、フスマ等を添加して、二段階
の発酵を行い過酸化脂質含量の低い魚粉飼料を製造する
方法（特開昭５９−５０２９９号）が開示されている。[0004] Further, as an example of utilizing yeast for suppressing lipid peroxidation, there is an application example to fish meal feed, in which filamentous fungi, bacteria, Nuka, bran, etc. are added to fish meal together with yeast to carry out two-stage fermentation. A method for producing a fish meal feed having a low lipid peroxide content by carrying out the above (Japanese Patent Application Laid-Open No. 59-50299) is disclosed.
【０００５】[0005]
【発明が解決しようとする課題】グルタチオンは分子中
の−ＳＨ基より水素原子を放出して、油脂の自動酸化の
生成物ペルオキシラジカル（ＲＯＯ・）に供給してヒド
ロペルオキシド（ＲＯＯＨ）とし、ラジカルの発生量を
減らして連鎖反応を断ち切ると考えられるが、反応系に
おいてグルタチオンが消費されてしまうと、再び自動酸
化の連鎖反応が始まる。つまり、グルタチオン単独では
継続的に酸化を抑制する力はないのである。一方、グル
タチオンペルオキシダーゼは、式１の反応を触媒してヒ
ドロペルオキシドを分解する作用を有している。Glutathione releases a hydrogen atom from the --SH group in the molecule and supplies it to the product of autoxidation of fats and oils as peroxy radical (ROO.) To form hydroperoxide (ROOH), which is radical. It is considered that the chain reaction is cut off by reducing the generation amount of G., but when glutathione is consumed in the reaction system, the chain reaction of autoxidation starts again. In other words, glutathione alone does not have the ability to suppress oxidation continuously. On the other hand, glutathione peroxidase has a function of catalyzing the reaction of Formula 1 to decompose hydroperoxide.
【式１】 ＲＯＯＨ＋２ＧＳＨ→ＲＯＨ＋Ｈ2Ｏ＋ＧＳＳＧ しかしながら式１の反応も、前述と同様にグルタチオン
（ＧＳＨ）が消費されてしまうと反応は停止し、再びヒ
ドロペルオキシドの蓄積が始まる。[Formula 1] ROOH + 2GSH → ROH + H 2 O + GSSG However, in the reaction of the formula 1 as well, when glutathione (GSH) is consumed, the reaction stops and the accumulation of hydroperoxide starts again.
【０００６】以上の様に、グルタチオン単独、あるいは
グルタチオンとグルタチオンペルオキシダーゼとの混合
物のいずれの場合も、過酸化脂質生成の阻止及びその分
解はグルタチオン（ＧＳＨ）量により制限を受けるた
め、それらの効果は時間と共に低下する問題点を有して
いる。又、魚粉飼料の脂質の過酸化抑制の為に酵母を用
いる方法は、満足する過酸化抑制及びその持続性の効果
が得られないという問題点を有している。As described above, in the case of either glutathione alone or a mixture of glutathione and glutathione peroxidase, the inhibition of lipid peroxide production and its decomposition are limited by the amount of glutathione (GSH), and therefore their effects are not obtained. It has a problem of decreasing with time. Further, the method of using yeast for suppressing lipid peroxidation of fish meal feed has a problem that satisfactory effects of suppressing peroxidation and its sustainability cannot be obtained.
【０００７】[0007]
【課題を解決するための手段】本発明者らは、以上の様
な問題点を解決するため研究した結果、グルタチオンと
酵母とを同時に存在させた組成物は、意外なことに、グ
ルタチオン又は酵母の単独の添加に比べて過酸化脂質の
生成抑制及びその消去効果に優れており、更にそれらの
効果の継続時間が長いこと等を見いだし、本発明に至っ
た。即ち、本発明は、グルタチオン成分と酵母とを以下
に述べる組成で同時に含有させることを特徴とする過酸
化脂質の生成抑制及び消去用組成物及びこれを添加した
組成物に係わる。本発明の組成物とは、組成物中のグル
タチオンの含有率が酵母乾燥菌体重量に対して１〜２０
％、好ましくは５〜１０％であることを特徴とする過酸
化脂質の生成抑制及び消去用組成物である。As a result of studies to solve the above problems, the present inventors have surprisingly found that a composition in which glutathione and yeast are present at the same time is glutathione or yeast. The present invention was found to be superior in suppressing the production of lipid peroxide and its scavenging effect as compared with the addition of the above alone, and further found that the duration of these effects is long and the like, leading to the present invention. That is, the present invention relates to a composition for suppressing the production and elimination of lipid peroxide, which comprises simultaneously containing a glutathione component and yeast in the composition described below, and a composition to which the composition is added. The composition of the present invention means that the content of glutathione in the composition is 1 to 20 with respect to the dry yeast cell weight.
%, Preferably 5 to 10%, is a composition for suppressing the production and elimination of lipid peroxide.
【０００８】本発明に用いられるグルタチオン成分の由
来は特に限定されるものではないので、精製グルタチオ
ン及び／又はイーストエキスに含まれるグルタチオンが
好ましい。又、本発明に用いられる酵母についても特に
限定されるものではないが、食品への使用など生体関連
物質への使用を考えた場合、これに適したもの、例え
ば、通常よく使われているビール酵母やパン酵母、更に
他のサッカロミセス属、キャンディダ属、ピキア属、ハ
ンセヌラ属等が好ましい。尚、本発明に使用する酵母の
状態としては殺菌済みのものでもよいが、生のもののほ
うが好ましい（試験例１参照）。これらを用いての当該
組成物の製造方法を以下に示す。Since the origin of the glutathione component used in the present invention is not particularly limited, purified glutathione and / or glutathione contained in yeast extract is preferable. Also, the yeast used in the present invention is not particularly limited, but when it is considered to be used for bio-related substances such as use in foods, those suitable for this, for example, commonly used beer Yeast, baker's yeast, and other Saccharomyces, Candida, Pichia, Hansenula, etc. are preferable. The yeast used in the present invention may be sterilized, but raw yeast is preferable (see Test Example 1). The manufacturing method of the said composition using these is shown below.
【０００９】即ち、常法で培養され、十分に洗浄された
酵母菌体懸濁液、あるいは市販されている食用又はそれ
に準ずる酵母の懸濁液に、グルタチオン及び／又はグル
タチオンを含有するイーストエキス等を、グルタチオン
含量が酵母の乾燥菌体重量当り１〜２０％、好ましくは
５〜１０％（試験例６参照）となるように添加し、十分
に攪拌混合する。そしてそのまま、あるいはこれを凍結
乾燥後粉砕したものを、過酸化脂質の生成抑制及び消去
用組成物として供する。[0009] That is, glutathione and / or yeast extract containing glutathione is added to a yeast cell suspension that has been cultured in a conventional manner and thoroughly washed, or a commercially available edible or equivalent yeast suspension. Is added so that the glutathione content is 1 to 20%, preferably 5 to 10% based on the dry cell weight of yeast (see Test Example 6), and they are sufficiently stirred and mixed. Then, as it is or after lyophilizing it and pulverizing it, it is used as a composition for inhibiting and eliminating lipid peroxide.
【００１０】[0010]
【実施例】以下、本発明を、試験例及び実施例により、
更に詳細に説明する。尚、以下の試験例及び実施例にお
ける過酸化脂質の定量には、過酸化脂質−テストワコー
（和光純薬工業社製 過酸化脂質測定用キット）を使用
した。 試験例 １ 強制的に空気を吹き込みながら、５０℃、２４時間加温
し、酸化させたリノール酸を、リン酸緩衝液（２０ｍＭ
リン酸一カリウム＋２０ｍＭリン酸二カリウムｐＨ６．
８）に５ｍｇ／ｍｌの濃度になるように懸濁したもの
を、過酸化脂質の試料（以下、単に過酸化脂質と称す）
として用いた。上記過酸化脂質に精製グルタチオン、生
パン酵母（乾燥重量３３％）及び乾燥酵母（殺菌済みの
もの）を、それぞれ２０ｍｇ／ｍｌ（生パン酵母は乾燥
菌体重量）の濃度となるように添加し、攪拌しながら２
時間室温（２６℃）で放置した後、ＴＢＡ値を測定し
た。結果を表１に示した。表１の結果より、グルタチオ
ン及び酵母には過酸化脂質消去作用があることが確認さ
れた。又、殺菌された酵母よりも生の酵母の方が、より
強い過酸化脂質消去作用を有することが明かとなった。EXAMPLES The present invention will be described below with reference to test examples and examples.
Further details will be described. In addition, the lipid peroxide-Test Wako (Wako Pure Chemical Industries Ltd. lipid peroxide measurement kit) was used for the quantification of the lipid peroxide in the following test examples and examples. Test Example 1 While forcibly blowing air, the linoleic acid that had been heated and heated at 50 ° C. for 24 hours was treated with a phosphate buffer solution (20 mM).
Monopotassium phosphate + 20 mM dipotassium phosphate pH 6.
A sample of lipid peroxide (hereinafter, simply referred to as lipid peroxide) was suspended in 8) to a concentration of 5 mg / ml.
Used as. Purified glutathione, raw baker's yeast (dry weight 33%) and dry yeast (sterilized) were added to the above lipid peroxide so that the concentration of each was 20 mg / ml (raw baker's yeast was dry cell weight). , Stirring 2
After standing at room temperature (26 ° C.) for an hour, the TBA value was measured. The results are shown in Table 1. From the results in Table 1, it was confirmed that glutathione and yeast have a lipid peroxide scavenging action. It was also revealed that the raw yeast has a stronger lipid peroxide scavenging action than the sterilized yeast.
【表１】 [Table 1]
【００１１】試験例 ２ 過酸化脂質にグルタチオンを添加量０〜２０ｍｇ／ｍｌ
の範囲で変化させ、試験例１と同様にＴＢＡ値を測定し
た。結果を表２に示した。表２の結果より、グルタチオ
ン単独では添加量５〜２０ｍｇ／ｍｌで効果が認められ
た。Test Example 2 Glutathione was added to lipid peroxide in an amount of 0 to 20 mg / ml.
The TBA value was measured in the same manner as in Test Example 1 by changing the value within the range. The results are shown in Table 2. From the results of Table 2, it was confirmed that glutathione alone had an effect at an addition amount of 5 to 20 mg / ml.
【表２】 [Table 2]
【００１２】試験例 ３ 過酸化脂質に生パン酵母を添加量０〜５０ｍｇ／ｍｌの
範囲で変化させ、試験例１と同様にＴＢＡ値を測定し
た。結果を表３に示した。表３の結果より、生パン酵母
単独では添加量１０〜５０ｍｇ／ｍｌで効果が認められ
た。Test Example 3 The TBA value was measured in the same manner as in Test Example 1 by changing the amount of raw baker's yeast added to lipid peroxide within the range of 0 to 50 mg / ml. The results are shown in Table 3. From the results shown in Table 3, the effect was observed when the raw baker's yeast alone was added in an amount of 10 to 50 mg / ml.
【表３】 [Table 3]
【００１３】試験例 ４ 過酸化脂質に、生パン酵母及び生パン酵母の凍結乾燥品
をそれぞれ乾燥菌体重量で２０ｍｇ／ｍｌとなるように
添加し、試験例１と同様にＴＢＡ値を測定した。結果を
表４に示した。表４の結果より、生パン酵母をそのまま
用いたものと凍結乾燥して用いたものとの過酸化脂質消
去作用に差異は認められなかった。以下の試験では、保
存安定性がよいこと、取扱が容易であることから、生パ
ン酵母は凍結乾燥したものを使用した。Test Example 4 To a lipid peroxide, lyophilized raw baker's yeast and raw baker's yeast were added so that the dry cell weight was 20 mg / ml, and the TBA value was measured in the same manner as in Test Example 1. .. The results are shown in Table 4. From the results in Table 4, no difference was observed in the lipid peroxide erasing action between the raw baker's yeast used as it was and the freeze-dried yeast used. In the following tests, freeze-dried raw baker's yeast was used because it has good storage stability and is easy to handle.
【表４】 [Table 4]
【００１４】試験例 ５ 過酸化脂質に、グルタチオン単独、生パン酵母単独、イ
ーストエキス（商品名ＹＨ、興人製）単独、生パン酵母
とグルタチオンとの混合物、及び生パン酵母とイースト
エキスとの混合物をそれぞれ添加し、試験例１と同様に
ＴＢＡ値を測定した。添加量は、酵母２０ｍｇ／ｍｌ、
グルタチオン１ｍｇ／ｍｌ、イーストエキス１２．５ｍ
ｇ／ｍｌとした。結果を表５に示した。表５の結果よ
り、生酵母とグルタチオンを共存させることで過酸化脂
質の消去作用がより強くなることが分かった。Test Example 5 Lipid peroxide was mixed with glutathione alone, raw baker's yeast alone, yeast extract (trade name YH, manufactured by Kojin) alone, a mixture of raw baker's yeast and glutathione, and raw baker's yeast and yeast extract. Each mixture was added and the TBA value was measured in the same manner as in Test Example 1. The addition amount is 20 mg / ml of yeast,
Glutathione 1 mg / ml, yeast extract 12.5 m
g / ml. The results are shown in Table 5. From the results of Table 5, it was found that the coexistence of live yeast and glutathione enhances the action of eliminating lipid peroxide.
【表５】 [Table 5]
【００１５】試験例 ６ 試験例５で行った生パン酵母とグルタチオンとの混合物
において、添加するグルタチオン量を生パン酵母の乾燥
菌体重量当り０〜２０％の範囲で変化させ、試験例１と
同様にＴＢＡ値を測定した。生パン酵母の添加量は、そ
れぞれ２０ｍｇ／ｍｌとした。結果を表６に示した。表
６の結果より、添加するグルタチオン量は酵母の乾燥菌
体重量当り１〜２０％、好ましくは５〜１０％であるこ
とが分かった。Test Example 6 In the mixture of raw baker's yeast and glutathione prepared in Test Example 5, the amount of glutathione added was varied in the range of 0 to 20% based on the dry cell weight of raw baker's yeast. Similarly, the TBA value was measured. The amount of raw baker's yeast added was 20 mg / ml. The results are shown in Table 6. From the results shown in Table 6, it was found that the amount of glutathione added was 1 to 20%, preferably 5 to 10%, based on the weight of dry yeast cells.
【表６】 [Table 6]
【００１６】実施例 １ 市販の生パン酵母１２２ｇ（乾燥菌体重量４０．２６
ｇ）を２００ｍｌの蒸留水に懸濁し、この懸濁液に精製
グルタチオンを、生パン酵母の乾燥菌体重量当り５％と
なるように添加した後、凍結乾燥し、粉砕して過酸化脂
質の生成抑制及び消去用組成物の凍結乾燥粉末を得た。
過酸化脂質に、上記組成物、生パン酵母単独及びグルタ
チオン単独でそれぞれ２０ｍｇ／ｍｌ（生パン酵母は乾
燥菌体重量基準）となるように添加し、室温で攪拌しな
がら２４時間継時的にＴＢＡ値を測定した。結果を表７
に示した。そして、表７の結果をグラフにまとめ、図１
に図示した。表７及び図１の結果より、本発明の組成物
は、構成成分である酵母及びグルタチオンをそれぞれ単
独で使用するよりも高い過酸化脂質消去効果を示し、更
にその消去効果を持続させるための過酸化脂質生成抑制
作用を有することが明かとなった。Example 1 122 g of commercially available raw baker's yeast (dry cell weight 40.26)
g) was suspended in 200 ml of distilled water, and purified glutathione was added to this suspension so as to be 5% based on the dry cell weight of raw baker's yeast, followed by freeze-drying and pulverization to obtain lipid peroxide. A freeze-dried powder of a composition for suppressing generation and elimination was obtained.
To the lipid peroxide, the above composition, raw baker's yeast alone and glutathione alone were added to each 20 mg / ml (raw baker's yeast was based on dry cell weight), and the mixture was continuously stirred for 24 hours at room temperature. The TBA value was measured. The results are shown in Table 7.
It was shown to. Then, the results of Table 7 are summarized in a graph and shown in FIG.
Illustrated in From the results of Table 7 and FIG. 1, the composition of the present invention shows a higher lipid peroxidation scavenging effect than that of using yeast and glutathione, which are the constituents, respectively, and further, a composition for sustaining the scavenging effect. It has been revealed that it has an effect of suppressing the production of oxidized lipids.
【表７】 [Table 7]
【図１】[Figure 1]
【００１７】[0017]
【発明の効果】以上、詳述したとおり、本発明の過酸化
脂質の生成抑制及び消去用組成物は、グルタチオン、あ
るいは酵母を用いる従来の技術と比較して、卓越した過
酸化脂質の消去作用及び生成抑制作用を有するのみでな
く、その効果の持続性も高く、容易に製造することがで
きるため、飲食品、飼料、化粧料等への応用が可能であ
る。INDUSTRIAL APPLICABILITY As described above in detail, the composition for suppressing the production and elimination of lipid peroxide of the present invention has an excellent action of eliminating lipid peroxide as compared with the conventional technique using glutathione or yeast. In addition to having a production suppressing action, the effect is highly durable and can be easily produced, and thus can be applied to food and drink, feed, cosmetics and the like.
【００１８】[0018]
【図１】表７の酵母、グルタチオン、組成物のＴＢＡ値
を、無添加の値に対する割合に直して図示したものであ
る。尚、無添加に対するＴＢＡ値の変化率は、式２より
求められるものである。FIG. 1 shows the TBA values of yeast, glutathione, and compositions in Table 7 in terms of the ratio to the value without addition. The rate of change of the TBA value with respect to no addition is obtained from Equation 2.
【式２】 [Formula 2]
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.5 識別記号 庁内整理番号 ＦＩ 技術表示箇所 Ａ６１Ｋ 37/02 ＡＤＵ ＡＧＺ ─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. 5 Identification code Office reference number FI technical display location A61K 37/02 ADU AGZ
Claims (3)
することを特徴とする過酸化脂質生成抑制及び消去用組
成物。1. A composition for suppressing and eliminating lipid peroxide production, which contains a glutathione component and yeast at the same time.
量に対して１〜２０重量％である請求項１記載の組成
物。2. The composition according to claim 1, wherein the content of glutathione is 1 to 20% by weight based on the weight of dry yeast cells.
オン及び／又はグルタチオンを含有するイーストエキス
より選ばれる請求項１及び２記載の組成物3. The composition according to claim 1 or 2, wherein the added glutathione is selected from purified glutathione and / or yeast extract containing glutathione.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10908092A JP3152992B2 (en) | 1992-04-03 | 1992-04-03 | Composition for suppressing and eliminating the production of lipid peroxide |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10908092A JP3152992B2 (en) | 1992-04-03 | 1992-04-03 | Composition for suppressing and eliminating the production of lipid peroxide |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH05276895A true JPH05276895A (en) | 1993-10-26 |
| JP3152992B2 JP3152992B2 (en) | 2001-04-03 |
Family
ID=14501097
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP10908092A Expired - Fee Related JP3152992B2 (en) | 1992-04-03 | 1992-04-03 | Composition for suppressing and eliminating the production of lipid peroxide |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3152992B2 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0797929A1 (en) * | 1996-03-28 | 1997-10-01 | Kohjin Co., Ltd. | Stress-relieving feed |
| WO2001005402A1 (en) * | 1999-07-19 | 2001-01-25 | Sankyo Company, Limited | Preventive and therapeutic agents for cancer |
| WO2006054480A1 (en) * | 2004-11-17 | 2006-05-26 | Nichirei Foods Inc. | Process for producing food containing ϝ-aminobutyric acid and yeast having high ability to produce ϝ-aminobutyric acid |
| JP2014018172A (en) * | 2012-07-20 | 2014-02-03 | Kohjin Life Sciences Co Ltd | Pet food inhibiting production of lipid peroxide |
-
1992
- 1992-04-03 JP JP10908092A patent/JP3152992B2/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0797929A1 (en) * | 1996-03-28 | 1997-10-01 | Kohjin Co., Ltd. | Stress-relieving feed |
| WO2001005402A1 (en) * | 1999-07-19 | 2001-01-25 | Sankyo Company, Limited | Preventive and therapeutic agents for cancer |
| US6569877B2 (en) | 1999-07-19 | 2003-05-27 | Sankyo Company, Limited | Therapeutic and prophylactic agents for neoplasms |
| WO2006054480A1 (en) * | 2004-11-17 | 2006-05-26 | Nichirei Foods Inc. | Process for producing food containing ϝ-aminobutyric acid and yeast having high ability to produce ϝ-aminobutyric acid |
| JP2014018172A (en) * | 2012-07-20 | 2014-02-03 | Kohjin Life Sciences Co Ltd | Pet food inhibiting production of lipid peroxide |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3152992B2 (en) | 2001-04-03 |
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