JPH0595767A - Health food with gamma-polyglutamic acid as the chief ingredient - Google Patents

Abstract

PURPOSE:To provide the title new food little in influence involving phosphoric acid level's increase, having excellent calcium absorption-promoting effect, containing, as the chief ingredients, calcium ion and gamma-polyglutamic acid, etc. CONSTITUTION:The objective health food can be obtained by incorporating ca.1-30wt.%, in the case of confectionery, or ca.0.5-10wt.%, for beverages, of calcium ion plus gamma-polyglutamic acid or its salt in raw materials.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to health foods and drinks.

[0002]

2. Description of the Related Art γ-Polyglutamic acid is known as a representative example of polyamino acid produced by Bacillus natto. The possibility as a beverage material utilizing the excellent viscosity and the property of water-soluble dietary fiber is already known. JP-A-2-249474. On the other hand, casein phosphopeptide is known as a food material having a calcium absorbing effect. Japanese Patent Publication No. 2-761
6. The present inventors examined γ-polyglutamic acid as a new food material having a calcium absorption promoting effect.

[0003]

The inventors of the present invention have found that γ-polyglutamic acid or a salt thereof has an excellent calcium promoting effect. The present invention has invented a healthy food or drink product which is added to food and can be absorbed in the body as soluble calcium by eating it, which has an excellent effect of promoting calcium absorption.

Since the γ-polyglutamic acid used in the present invention is contained in foods, it is necessary to use a sufficiently purified product. It can be used as long as it is derived from Bacillus natto and other microorganisms and has a molecular weight of 1,000 to 2,000,000. The salt is preferable as a Na salt or food material, and is not particularly limited as long as it does not reduce the calcium absorption promoting effect. The amount of coexisting calcium ions is 1 mg of γ-polyglutamic acid or its salt.
On the other hand, the range of 5 μmol to 50 μmol is preferable.

Sodium γ-polyglutamate (molecular weight about 1.25 million) (manufactured by Meiji Seika Co., Ltd.) which is suitable for the present invention is hereinafter abbreviated as PGA. In order for PGA to effectively act on calcium absorption, it is necessary to increase solubilized calcium in the lumen of the small intestine and suppress calcium phosphate production. PGA is a commercially available casein phosphopeptide (C
PP-III, manufactured by Meiji Seika Co., Ltd.), the effect of increasing the amount of phosphoric acid was less, and an excellent calcium absorption promoting effect was observed.

The food and drink of the present invention include confectionery such as tablet confectionery and biscuits, and beverages such as carbonated beverages and lactic acid beverages. When it is added to food, there is no particular limitation on the addition ratio. However, in consideration of economy, in the case of confectionery, in general, 1 to 30% may be added to the raw materials thereof. In the case of a beverage, about 0.5 to 10% may be added to the product.

[0007]

【Example】

Example 1 P in Ca (calcium amount) -P (phosphoric acid amount) equivalent
GA and CPP-III calcium solubilizing ability PGA (Meiji Seika Co., Ltd., molecular weight about 1.25 million) or CPP
-III (Meiji Seika Co., Ltd.) solution 0 to 0.35 ml (PG
(A is 0 to 4.9 mg, CPP-III is 0 to 0.7 mg)
To the solution, 0.4 ml (16 μmol) of a calcium solution (40 mM solution of CaCl ₂ .2H ₂ O) was added, and distilled water was added to 2.8.
After adjusting the volume to 75 ml and adjusting to a fixed volume, phosphoric acid solution (0.5M
40 mM from NaH ₂ PO ₃ and 0.5N NaOH solution
A sodium phosphate buffer (pH 7.4) was prepared and used. ) 0.625 ml (25 μmol) was added and the calcium concentration in the supernatant was measured. After measuring the total volume to 3.8 ml, leave it at 37 ° C for 2.5 hours and then 3000 rp.
After centrifugation for 5 minutes, the soluble calcium in the supernatant was measured by an enzymatic method (OCPC method, calcium C test Wako).

As a result, 50% of the added calcium amount
1 mg of PGA and CP to solubilize (8 μmol)
P-III requires 0.36 mg, PGA is 1.4 mg and CPP-III is 0.1 mg to solubilize 80% or more.
56 mg was needed. In addition, to solubilize the whole amount, PG
A required 4.9 mg and CPP-III required 0.7 mg.

Example 2 Ca / P Ratio and Calcium Solubilization by PGA Berrocal et al. (J. Dairy Research)
h, 56: 335 (1989)) is a CPP-III required to solubilize calcium when the Ca / P ratio is low.
Have been reported to increase. In order to examine whether such a fact exists for PGA, first, the case where the Ca / P ratio was changed with various amounts of calcium while keeping the amount of PGA and the amount of phosphoric acid constant, and then P
C with various amounts of phosphoric acid with constant amount of GA and calcium
Solubilization when the a / P ratio was changed was examined as Example 3.

When the Ca / P ratio is changed by the amount of calcium, 1.4 mg of PGA is added to a calcium solution of 5 to 80 μmol to make the liquid volume 3 ml, and 0.5 ml of phosphoric acid solution (20
μmol) was added and the calcium content in the supernatant was measured as in Example 1. Further, 2.5 ml of the PGA-calcium mixed liquid having the same concentration was taken, and 1.0 ml (40 μmol) of phosphoric acid solution was added, and the same measurement was performed. Also, CPP-III 0.5
The same experiment was performed using 6 mg. This PGA 1.4m
g and CPP-III 0.56 g are the amounts obtained by solubilizing 80% (13 μmol) of 16 μmol of calcium in Example 1.

The result

FIG. 1 shows as. The theoretical value is represented by a dotted line and a solid line, and the measured value is represented by a symbol (○ or ●). In the case of PGA (Fig. 1-a), the measured values are distributed above the line of 13 µmol in which 1.4 mg of PGA reacts, indicating that the amount of solubilized calcium is larger than the theoretical value. On the other hand, in the case of 0.56 mg of CPP-III (FIG. 1-b), the measured values are distributed below the line of 13 μmol, and the amount of solubilized calcium is less than the theoretical value. This means that PGA and CPP-II decided when Ca and P were equivalent
Approximate standard of 80% calcium solubilization capacity of I (PG
A 1.4 mg = 13 μmol Ca, CPP-III 0.56
mg = 13 μmol Ca), which is low in calcium and Ca /
It is shown that a considerable error occurs when the P ratio is lowered. That is, it is shown that the interaction between PGA and CPP-III on calcium and phosphate is not the same.

Example 3 When the Ca / P ratio was changed depending on the amount of phosphoric acid , PGA 7.0, 4.9, and 16 μmol of calcium solution were added.
2.0 and 0.56 mg were added to make 3 ml each, and 0.5 ml (8 to 110 μmol) of phosphoric acid solution was added, and the same measurement as in Example 1 was carried out. Also for CPP-III 7.
0, 2.0, 0.56 mg was added, and the measurement was performed in the same manner as in Example 1.

The result

FIG. 2 shows as. The theoretical line is a solid line, and the measured values are indicated by symbols (○, ●, Δ, □). 7 mg of PGA, 4.9
mg ((1) and (2) in FIG. 2-a), CPP-III is 7
In the case of mg and 2 mg ((1) and (3) in Fig. 2-b), the solubilization of calcium is about 16 µmol (about 100%) regardless of the amount of phosphoric acid. PGA is 2mg and 0.56mg
In the case of (3) and (4) in FIG. 2-a, the amount of solubilized calcium was close to the theoretical value, and 48 μmol of phosphoric acid (Ca / P =
The amount of solubilized calcium is close to the theoretical value up to 0.33), and the amount of solubilized calcium is larger than the theoretical value up to 48 μmol phosphoric acid (Ca / P = 0.33), and slightly less than the theoretical value when 110 μmol phosphoric acid. ..

[0014]

The calcium-solubilizing ability of γ-polyglutamic acid is 1/2 to 1 as compared with casein phosphopeptide.
It can be evaluated as / 7. However, while the action of casein phosphopeptide is affected by the Ca / P ratio, γ-polyglutamic acid is characterized by being less affected by the amount of phosphate.

[0015]

[Brief description of drawings]

[Fig. 1]: P when the Ca / P ratio is changed by the amount of calcium
The amount of calcium solubilization of GA and CPP-III is shown. O indicates the case of 20 μmol phosphoric acid, and ● indicates the case of 40 μmol phosphoric acid.

FIG. 2: PGA when the Ca / P ratio is changed depending on the amount of phosphoric acid
And the amount of calcium solubilization of CPP-III are shown.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Kazumichi Uotani 760 Shimooka-cho, Kohoku-ku, Yokohama-shi, Kanagawa Meiji Confectionery Co., Ltd., Pharmaceutical Research Laboratory (72) Inventor Takebe Hideshi Shibuoka, Kita-ku, Yokohama-shi, Kanagawa Address 760 Meiji Seika Co., Ltd., Pharmaceutical Research Institute

Claims (1)

[Claims] 1. A healthy food or drink containing calcium ions and γ-polyglutamic acid or a salt thereof as a main component and having a calcium absorption promoting effect.