JPH06247860A - Iron absorption promoter comprising decomposition product of guar gum with enzyme as active ingredient - Google Patents

Abstract

PURPOSE:To obtain an iron absorption promoter for improving and preventing iron deficiency anemia, useful for human health promotion by accelerating iron absorption in intestine. CONSTITUTION:This iron absorption promoter comprises a decomposition product of guar gum with an enzyme obtained by partially hydrolyzing a viscous polysaccharide contained in guar seeds with one or more enzymes, having 5-20 cps viscosity of 10 % aqueous solution of the decomposition product measured by using a Brookfield type viscometer at 25 deg.C at 30 rpm wherein >=80 % of the chain length of its mannose straight chain is distributed in 30-200 units, as active ingredient.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to an iron absorption promoter. More specifically, the present invention relates to an iron absorption promoter that promotes absorption of iron in foods in the intestine to improve or prevent iron deficiency anemia, thereby improving human health.

[0002]

2. Description of the Related Art Iron is an indispensable factor for the blood-forming effect in the living body. Iron deficiency can cause bleeding, ureteral bleeding, pregnancy,
It is caused by intake of iron deficient food, abnormal absorption of iron from the intestine, etc.
If this persists, it leads to iron deficiency anemia.

Conventionally, when deficiency of iron, iron citrate,
It is recommended to take non-heme iron such as iron lactate and ferric chloride and heme iron contained in meat and liver, and to take foods that contain a lot of components that promote absorption of iron such as vitamin C and cysteine. There is. On the other hand, it is desirable to avoid ingestion of foods containing a large amount of phytic acid, phosphoric acid, tannic acid, etc. that reduce iron absorption.

Among the dietary fibers, carrageenan,
Agar and sodium alginate have been reported to reduce absorption of iron and minerals (Harmuth-Hoen
e, AE & Schelenz, R .; J. Nutrition, 110, 1774-17
84 (1980)).

Guar gum, which is one of the dietary fibers, is a viscous polysaccharide (galactomannan) obtained from the seeds of guar plant ( Cyamopsis tetragonoloba ) cultivated in India, Pakistan, USA, etc.
Widely used as a thickener. With regard to guar gum, serum cholesterol lowering effect (Jenkins, DJAet.a
l.; Clin. Sci. Mol. Med., 51, 171-175 (1976)),
Inhibition of blood sugar elevation (Jenkins, DJA et.al .; Lan
cet 24, 172-174 (1976)) has been proved. On the other hand, regarding the application of enzymatic degradation products of guar gum, serum cholesterol elevation inhibitory action, blood glucose elevation inhibitory action, digestive tract transit time shortening action (Technical Series No. 4 for effective utilization of functional materials for food and drink; Sun Fiber) , (Company) Confectionery Research Center) is reported. Further, it is known that the enzymatic decomposition product of guar gum has an action of increasing water content in feces and increasing fecal excretion amount per unit time (Japanese Patent Laid-Open No. 2-229117).

[0006] However, there is no report that even if it is a polysaccharide derived from animals or plants, a microorganism, or a synthetic polysaccharide, these polysaccharides accelerate the absorption of iron and improve iron deficiency anemia.

[0007]

Iron is contained in large amounts in liver, spinach, pork, beef, chicken liver, etc., but these foods tend to be liked and disliked by people, and their intake tends to be insufficient. As for iron-enriched foods, attempts have been made to use non-heme iron such as iron citrate, iron lactate, and ferric chloride, and heme iron that is abundant in liver and the like. However, non-heme iron has a low absorption rate in the intestinal tract, while heme iron has a higher absorption rate than non-heme iron, but it has a bitterness and metallic taste peculiar to heme iron, which causes discomfort during ingestion. There was a problem. In addition, vitamin C, which has an absorption-promoting effect,
There are problems in taste, flavor and stability. Therefore, there is a demand for a material capable of promoting iron absorption from the intestinal tract and improving or preventing iron deficiency even if the iron content in the food is small.

[0008]

[Means for Solving the Problems] The inventors of the present invention have conducted intensive studies using the effect of promoting iron absorption as an index, and as a result, the enzymatic degradation product of guar gum promotes absorption of iron in the diet and improves iron deficiency symptoms. Alternatively, they have found that prevention is the first to complete the present invention.

The raw material for the enzymatic degradation product of guar gum is the viscous polysaccharide contained in guar seeds, that is, guar gum. Since guar gum is a polysaccharide having a structure in which galactose is branched by α-D (1,6) bond in the main chain of β- (1,4) -D-mannopyranosyl unit, Aspergillus spp. And Rhizopus spp. Only β-mannanase derived from bacteria can be used to enzymatically hydrolyze only the mannose straight chain. The guar gum enzymatic degradation product of the present invention can be obtained by filtering the low molecular weight polysaccharide in this manner. The molecular weight of guar gum enzymatic hydrolyzate can be changed by changing the reaction time of the enzyme, but the guar gum enzymatic hydrolyzate according to this patent has a mannose straight chain length of 80% or more in the range of 30 to 200 units. For the purpose of maintaining the effect of promoting iron absorption, it is desirable that the distribution is in the range of 50 to 150 units. The chain length of the mannose straight chain of the present invention refers to the number of mannose that is the main chain of galactomannan bound, the measurement method is not particularly limited, for example, the decomposed polysaccharide in water Dissolve and use TOSO 803D High Performance Liquid Chromatography (HPLC) with water as mobile phase G3000P
Gel filtration is performed using a W column, and detection is performed using a differential refractometer. At this time, a linear dextrin having a known glucose number (glucose number 30, 100, 200) was measured as an index substance to obtain a graph as shown in FIG.
From this, 30 to 200 units can be calculated from the area. Also preferably, 10% in which the polysaccharide containing the chain length is dissolved
Use a Brookfield viscometer to measure the viscosity of the aqueous solution.
It is 5 to 20 cps when measured at 30 rpm at 30 ° C. In this case, if the viscosity of the 10% aqueous solution is lower than 5 cps, that is, if the mannose chain length is less than 30 units, the reducing sugar content becomes large, so the effect of promoting iron absorption cannot be expected, while the mannose chain length is 200 units or more,
That is, when the viscosity is higher than 20 cps, industrial advantages such as sterilization in an aqueous solution becomes difficult and ingestion in an aqueous solution becomes difficult.

The guar gum enzymatic degradation product according to the present patent is desired to be ingested by humans in an amount of 10 to 40 g per day when it is expected to promote the absorption of iron.

Further, the guar gum enzymatic degradation product according to the present patent can be expected to have a further iron supplementing effect when used in combination with an iron compound. At this time, the iron compound used in combination is not particularly limited as long as it contains iron. However, the substances described in the official standard for food additives are preferable because they are incorporated into foods. For example, ferrous gluconate,
Sodium iron chlorophin, iron citrate, ferric chloride,
Examples include ferrous pyrophosphate, ferric pyrophosphate, ammonium iron citrate, iron lactate, ferrous sulfate, and ferric oxide. These irons may be used alone or as a mixture. Among these iron compounds, iron compounds such as ferric chloride, ferrous sulfate, and ferric oxide that are easily liberated as ions are preferable. The amount of the iron compound added to the food containing the product of the present invention is 0.1 m per 100 g of the food as an iron content enhancer.
It is used in the range of g to 20 mg, preferably 1.0 mg to 5.0 m
It is g.

[0012]

[Action] It is unclear what action the enzymatic degradation product of guar gum of the present invention promotes iron absorption from the intestinal tract. However, it is possible that the enzymatic degradation product of guar gum delays the gastric transit time of foods to the gastric acid of iron. It is presumed that the absorption of iron is increased by improving the solubilization property of sucrose and delaying the intestinal transit time of digests. Hereinafter, the details will be described with reference to Examples and Test Examples.

Example 1 The pH was adjusted to 3.0 by adding citric acid to 900 parts of water. The galactomannanase from Aspergillus spp.
Add 2 parts and 100 parts guar gum powder and mix at 40-45 ℃.
The enzyme was allowed to act for 24 hours. After the reaction, the enzyme was inactivated by heating at 90 ° C for 15 minutes. The transparent solution obtained by removing the insoluble matter by filtration was concentrated under reduced pressure and then spray-dried to give a white powder of enzymatically decomposed guar gum 65
Parts were obtained. The water-soluble dietary fiber content according to the enzyme gravimetric method was 90%. Using a Brookfield viscometer, 10% guar gum enzymatic degradation product was obtained at 25 ° C and 30 rpm.
As a result of measuring the viscosity of the aqueous solution, it was 16 cps. Furthermore,
When water was used as the mobile phase of high performance liquid chromatography and G3000PWXL (Tosoh Corporation) was used for the column,
The sugar chain of guar gum enzymatic degradation product has a mannose chain length of 50-
80% was included in the range of 150 units. At this time, a linear dextrin with a known glucose number (glucose number 50, 100, 150) was used as a standard sugar chain unit.

Test Example 1. Mutagenicity test The mutagenicity test is a reverse mutation test using Salmonella (Takie Yahagi; Protein / Nucleic Acid / Enzyme, 20, 1178-1189).
(1975)), both pre-incubation and non-metabolic activation (without S9Mix) and metabolic activation (with S9Mix) were performed. That is, 0.1 ml of the guar gum enzymatic degradation product (5000, 1000, 500, 100, 50 μg / ml), the positive control substance (2-aminoanthracene, 1 μg / ml), or distilled water for injection of Example 1 was added to a sterilized test tube. , Na-phosphate buffer (solvent control) or S
9mix 0.5ml, bacterial suspension ( Salmonella typhimurium T
(Including A100 or TA98) 0.1 ml in this order, 37
Shake for 20 minutes at ℃. To this, 2 ml of top agar kept warm at 45 ° C was added and mixed, and then spread on a minimal glucose agar plate medium, and the plate was inverted and cultured at 37 ° C for 48 hours. After the culture was completed, the number of colonies that appeared due to reversion was counted. As a result, the number of revertant colonies on the guar gum enzyme hydrolyzate-added plate did not show more than double the value compared with the solvent control in both strains with and without addition of S9Mix, and also increased depending on the concentration. I couldn't do it.

Test Example 2. Repeated-dose toxicity test Yakuhin No. 313 (GLP standard dated March 31, 1982) "Regarding standards for conducting safety tests on pharmaceuticals" and its amended standards, guar gum enzymatic degradation product obtained in Example 1 500 and 2500 mg / kg were orally administered to male and female rats of the Sprangue-Dawley system once a day for 28 days. As a result, no death occurred in males and females and no change in general condition was observed in each group of the guar gum enzymatic degradation product administration group. Weight, food consumption, urine test (occult blood, protein, sugar, ketone body, urobilinogen, bilirubin, pH), ophthalmologic test (fundus test), hematological test (white blood cells, red blood cells, hemoglobin amount, hematocrit level, platelets) Number), blood biochemical test (GOT, GPT, alkaline phosphatase, total cholesterol, triglyceride, total protein, urea nitrogen, creatinine, total bilirubin, glucose, calcium,
Iron, autopsy and organ weights were not affected by the administration of guar gum enzymatic degradation products.

Example 2 This example shows the effect of guar gum enzymatic degradation product on iron absorption. AI Wistar male rats weighing about 110 g
The diet was prepared by replacing 5% of casein in the N basic feed (control) or the AIN basic feed with the guar gum enzymatic hydrolyzate shown in Example 1 (guar gum enzymatic hydrolyzate group) for 10 days. Furthermore, a feed containing 100%, 75%, and 50% of ferric citrate contained in the AIN basic feed was prepared, and a control or guargum enzyme hydrolyzate group was divided into 3 groups (6 in each group). Each group was fed this diet for 14 days. After 14 days, blood was collected under ether anesthesia, and the hemoglobin level in blood and serum iron were measured. In addition, the spleen was collected, wet-decomposed, and the amount of iron in the spleen was measured using an atomic absorption spectrometer. The measured values are shown in Table 1.

[0017]

[Table 1]

From the results shown in Table 1, it is clear that the enzymatic degradation product of guar gum of the present invention has an effect of promoting absorption of iron.

[0019]

INDUSTRIAL APPLICABILITY The enzymatic degradation product of guar gum of the present invention is very effective in improving iron deficiency anemia symptoms or preventing anemia by promoting iron absorption in the intestinal tract. In addition, guar gum has been used as a thickener and stabilizer for foods for a long time, and the results of mutagenicity tests and repeated dose toxicity tests on enzymatically decomposed guar gum show that the safety of this enzymatically decomposed guar gum is high. The present invention greatly contributes to the promotion of human health because it is extremely expensive, can be supplied in a large amount, is tasteless and odorless, and is easily added to foods.

[Brief description of drawings]

FIG. 1 is a diagram showing an elution pattern of gel filtration detected by a differential refractometer.

Claims (3)

[Claims] 1. An iron absorption enhancer comprising, as an active ingredient, a guar gum enzymatic hydrolyzate obtained by partially hydrolyzing a sticky polysaccharide contained in guar seeds with one or two or more enzymes. 2. The enzymatic degradation product of guar gum according to claim 1.
10% aqueous solution viscosity using Brookfield viscometer,
An iron absorption promoter characterized in that it is 5 to 20 cps when measured at 25 ° C and 30 rpm. 3. The enzymatic degradation product of guar gum according to claim 1, which is subjected to limited degradation so that the mannose linear chain length of the degradation product is 80% or more distributed within 30 to 200 units. Characterized iron absorption promoter.