JPS5832867B2 - Eggs containing high concentrations of lysozyme and iodine - Google Patents

Description

Detailed Description of the Invention The present invention relates to eggs containing high concentrations of lysozyme and iodine, and more specifically, the present invention relates to eggs containing a large amount of substances that are effective in promoting physiological activity, improving arterioles, and preventing infection. Poultry eggs (hereinafter referred to simply as eggs)
The present invention also relates to a health food made from the egg.

Eggs are considered to be a complete food with the highest nutritional composition among all foods, but they come second in terms of their high cholesterol content.

In order to overcome the drawbacks and increase the intake of high-quality protein from eggs without worrying about cholesterol, the present inventor researched cholesterol and other components contained in eggs, and investigated the effects of lysozyme and unsaturated fatty acid linoleic acid. By ingesting eggs with increased contents of , iodine and vitamin E36 + Bl + Bl□ and E, you can eliminate the drawbacks of cholesterol, and also improve physiological activity promoting substances, arterioles, metabolic regulation, allergy, and infection prevention. The present invention was completed based on the discovery that a wide range of effects can be obtained.

The recent rise in the prices of meat and fish in Japan has lowered the intake of protein, which is the most important part of the diet, and as the number of consumers of instant foods has increased, latent iodine and vitamin deficiencies and defects due to protein deficiency have appeared in various places. are doing.

It was announced at an academic conference that soybeans, which are widely consumed as a source of plant protein, also contain carcinogenic substances (saponins), but it was also announced at the same time that this substance is broken down by iodine, a component of seaweed, and becomes harmless. There is.

In 1949, the Science and Technology Agency's Research and Investigation Office conducted research into the prevention of high blood pressure and stroke at seven medical universities across the country. This was revealed through a comprehensive study on the prevention of hypertension and stroke, which are the leading causes of death in Japan, and on lifestyle factors.

In other words, nutritional research has revealed that protein suppresses severe hypertension, and the study and elucidation of this pathogenesis and the establishment of preventive treatments based on this are among the most important challenges in medicine, especially in Japan. This is considered an issue that requires an urgent solution.

Therefore, the present inventor found that the blood cholesterol level was lowered by the intake of eggs in chickens fed a feed enriched with linoleic acid and iodine, rather than by the intake of simple linoleic acid. After studying the active ingredients in the eggs, they found that iodine ingested orally by humans increases nonoleic acid in both blood plasma.

In addition to linoleic acid and iodine, it also contains vitamin B6. B1
By administering feed enriched with ゜B1□ and E, the inorganic iodine compound administered to the unsaturated fatty acids mainly contained in the lipids in egg yolk is contained, and the iodine content, linoleic acid, vitamins, etc. are converted into in-vivo physiologically active substances. A novel egg with increased activity of tagladin (hereinafter abbreviated as PG) and increased content of egg white lysozyme was obtained.

High concentration in the present invention means that the egg contains at least 60% more iodine, vitamin B6 + Bl tB1□, vitamin E, and lysozyme than normal eggs.

The inorganic iodine compound administered above is contained in the neutral lipids in egg yolk and lecithin, and iodine is thought to be bound to the unsaturated parts of these neutral lipids and lecithin (Komazawa et al. Women's Junior College "Research Bulletin" No. 12
No. 1, pp. 1-3, 1978).

Therefore, in the case of the present invention, it is considered that the administered iodine is contained in each lipid in lecithin and is bound to the unsaturated parts thereof, as shown in Table 1 below.

The present inventor investigated the cholesterol and other components of raw eggs and found that linoleic acid is involved in the transport of cholesterol as a physiologically active substance in the body, and that saturated fatty acids increase the blood concentration of low-density cholesterol (LDL). On the other hand, linoleic acid increases the concentration of high-density cholesterol (HDL) and decreases the blood concentration of low-density cholesterol, so the content of linoleic acid in poultry feed (hereinafter simply referred to as feed) is increased. When raised, the cholesterol content of the eggs is 100 to 100g per 100g compared to normal eggs.
It was found that those who consumed it had a decrease of 19 yen in triglycerides compared to those who consumed regular eggs, and those who consumed regular eggs had an increase of 56%, but in order to achieve this, they needed to consume a large amount of triglycerides. This was a difficult point (3-6 pieces/day).

However, the linoleic acid-rich feed used in the present invention contains inorganic iodine compounds and vitamin B6 t Bl.
l When ingesting eggs produced by birds fed a diet supplemented with B12, etc., the reduction in blood cholesterol levels is several times greater than the above-mentioned effect, and is extremely I found it to be effective.

It has been revealed that the active ingredient is one of the causes of the composition of egg yolk lipid lecithin, which reduces saturated fatty acids and increases unsaturated fatty acids, especially linoleic acid, making it the highest quality egg protein without worrying about cholesterol. We found that it is possible to ingest

Animal studies (mice, rats) of lecithin-bound iodine have shown hematological and biochemical, morphological, and chronic toxicity.
In addition to confirming its safety margin in terms of teratogenicity, histopathological feed effect, and clinical dose, we were also able to suppress cholesterol synthesis and confirm the safety of long-term use.

In Japan, iodine, a basic metabolic substance, is mostly ingested from seaweed, so it is said that iodine deficiency is extremely rare. The occurrence of deficiency diseases has been reported, and it is said that there is a potential trend towards increasing the number of deficiencies.

In Europe and the United States, commercial foods containing inorganic iodine compounds are already on the market, and in some regions they are even added to tap water.

Approximately 60-80% of the iodine contained in seaweed is said to be organic iodine, but it is known that most of it disappears during drying and cooking.

It has been confirmed that iodine deficiency induces hypothyroidism and various iodine deficiency diseases.

Eggs usually contain very little iodine.

When the feed enriched with iodine, linoleic acid, and various vitamins according to the present invention is administered to laying birds, approximately 5 μg (converted to KI) of iodine is not lost per 1 g of egg yolk within 3 to 5 days after the start of administration. It is possible to produce eggs that contain a large amount of the unsaturated fatty acid linoleic acid and vitamins.

The essential fatty acid used in the present invention, linoleic acid, is a precursor of PG in the body that has strong physiological activity, and PG is biosynthesized from unsaturated fatty acids such as derivatives of linoleic acid, bishomo-γIJ ruic acid and arachidonic acid. It has been made clear that it will be done.

The concentration of arachidonic acid present in living tissues and organs is low, and it is thought that it is impossible to supply an amount sufficient to meet the demand for PG synthesis as needed, so we conducted research to solve this problem. .

Vitamin B is said to increase the amount of linoleic acid in egg raw, thereby increasing linoleic acid in the lecithin composition of egg yolk lipid phospholipids, and promoting the production of arachidonic acid.
It has been found that the enzyme lysozyme in egg white increases by fortifying 6 and increasing the content of iodine and vitamins B1 and B12.

PG is activated by linol iodine, vitamins, etc., and produces eggs that have a synergistic effect with lysozyme and various vitamins. By ingesting this, in addition to promoting physiological activity and improving arterioles, it also has the effect of lowering blood cholesterol levels. ,
We conducted clinical trials to find that it has a positive effect on a wide range of biological defense mechanisms, including improving allergies and antiviral effects.

It has been revealed that PG is widely distributed in various organs and body fluids in the living body, and is essential as a transmitter for the expression of the effects of various physiologically active substances, but there are reports of its application to eggs. There isn't.

What is currently being clinically put into practical use is only in the obstetrics field for smooth muscle contraction, but future clinical applications are expected to have great effects across various departments.

Furthermore, PG synthases that convert higher unsaturated fatty acids into PG are widely distributed in various organs within the body.

The significance of this is that when looking at this in a single cell, the concentration of free higher unsaturated fatty acids within the cell is extremely low, whereas the concentration of higher unsaturated fatty acids in the phospholipids of the cell membrane is extremely high. Based on the concentration, it is thought that the first step in PG biosynthesis in vivo is the release of unsaturated fatty acids, which are these PG precursors, from phospholipids.

Vitamins are indispensable substances that control nutrition in minute amounts and are directly or indirectly involved in all processes of life phenomena, and many of them are constituents of coenzymes in the body and are involved in various metabolisms. It is said to be a nutrient that cannot be eaten.

In particular, the vitamin B group of vitamin Bl $ B61812 acts independently and cooperatively on the metabolism of lipids, proteins, carbohydrates, and nucleic acids in nerve cells, and also promotes nerve cell proliferation and
It has been revealed that it is involved in nerve conduction, etc., and in promoting the synthesis of phospholipids and lecithin.

In addition, there are physiologically active substances (PGs) that directly control nerve functions.
It is also closely involved in the metabolism of vitamins (including vitamin C), and deficiency of any of these vitamins induces neurological tissue disorders.

In the present invention, we fortified the feed with vitamins to increase the concentration of these vitamins in the eggs produced because they are involved in metabolism in the body as described above, and the reason for this is that these vitamins are involved in metabolism in the body as described above, and this metabolism and their respective medicinal effects are important. This is to synergistically enhance the effects of linoleic acid and iodine.

In addition, the feed used in the present invention preferably further includes lactic acid bacteria and yeast to suppress the production of harmful amines, indole, skatole, hydrogen sulfide, phenol, ammonia, etc. due to rotting of the administered feed in the intestines. In addition, it suppresses the growth of vitamin B1-degrading bacteria (anoeurinase bacteria) and vitamin B2-degrading bacteria, increasing the nutritional efficiency of feed, and converting intestinal flora to eliminate harmful intestinal bacteria and increase effective bacterial flora. It protects against infection by pathogens and also prevents the decomposition of vitamins ingested from feed.

In addition, the increase in effective bacteria promotes the synthesis of various vitamin groups in the intestine.

The feed administered is significantly influenced by differences in the intestinal flora, and thus the health of the laying birds depends on it.

In other words, the increase in harmful intestinal bacteria directly and indirectly impairs health.

In addition to an inorganic iodine compound, vitamin B group, lactic acid bacteria, and yeast, vitamin E is preferably added to the linoleic acid-enriched feed used in the present invention.

Vitamin E is added as an antioxidant for linoleic acid, which is easily oxidized both inside and outside the body, but of course it also exerts its own medicinal effects, ie, medicinal effects against peripheral vascular disorders, heart diseases, etc.

When adding vitamin E, it may be added to the feed separately from linoleic acid, but it is advantageous to use one that has been added to linoleic acid in an amount of, for example, about 0.4% or more.

The feed used in the present invention contains 11 or more linoleic acids in 1 kp of normal feed, and in addition, iodine in seaweed, potassium iodide, which is permitted as an inorganic iodine compound,
Potassium iodate and calcium iodide may be added alone or in a mixture of two or more, but potassium iodide is preferred because it has the highest absorption and safety.

The essential amount of iodine as a basic metabolic substance varies between countries, but it is said to be 100 to 300 μg per day.

In the present invention, 1 kg of the above-mentioned linoleic acid-added feed contains 5 or more potassium iodide, and 5 to 5 potassium iodide is added to 1 kg of the feed, depending on the basal metabolism clinical value and other uses.
000■ is determined and added according to the transfer rate into eggs, and vitamin B 615■ or more, B, 10■ or more, B1□0.01
■In addition to the above, add lactic acid bacteria powder and yeast powder to 0.0% each.
1 kg of feed mixed with 1% or more was administered with care so as not to reduce the egg production rate, and 10 eggs were produced (per Bi', vitamin B6100 μ, 9.B1100 μ, 9.8121 μ
Eggs containing linole iodine or more are produced.

The following results were obtained by comparing the transferability of iodine to egg production between a feed containing simple inorganic iodine and a feed containing iodine and linoleic acid.

As shown in Example 1 (Table 4) below, the presence of linoleic acid in the feed promotes the transfer of iodine to the oviparous stage, but the importance of linoleic acid in the present invention is due to the fact that the phospholipids constituting cell membranes The properties of phospholipids are largely influenced by the degree of unsaturation of their constituent fatty acids.

The linole and iodine added to the feed and administered in the present invention mainly bind to the lipids and phospholipid lecithin in the egg yolk,
It is thought to change its fatty acid composition, increasing the content of unsaturated fatty acids and linoleic acid.

As shown in Table 1 below. Table 1 Egg yolk lecithin fatty acid composition of normal eggs and linole iodine-containing eggs As mentioned above, normal eggs had a high content of saturated fatty acids, while linole iodine-containing eggs had a predominance of unsaturated fatty acids.

It was also found that when organic iodine was administered to humans, plasma linoleic acid increased in each fraction as shown in Table 2.

Table 2 Changes in the amount of linoleic acid in plasma fatty acid composition depending on the presence or absence of organic iodine administration The content ratio of neutral lipids and lecithin in egg yolk enriched with linoleic iodine is as shown in Table 3 below.

Table 3 Content ratio of neutral lipids and lecithin in linole iodine-enriched egg yolks As shown in Table 3, iodine in linole iodine-enriched egg yolks is contained in large amounts in lipids (66%), and among them, neutral lipids contain the most iodine. It was revealed.

Furthermore, considering that the weight ratio of neutral lipids and lecithin is 10:1, and the iodine content ratio of each is 10:2, the iodine in linole-iodine egg yolk is added to lecithin. It was found that approximately double the amount was included.

In the present invention, poultry-laying birds refer to birds that normally produce eggs that are edible, such as chickens, bantams, ducks, and quails.

Linole iodine and vitamin-enriched eggs according to the present invention were administered to patients with progressive trunk arteriole sclerosis.

Conventionally, it was considered impossible to obtain the results of fundus examinations involving thousands of holes in the treatment of progressive trunk arteriole sclerosis associated with aging, but the treatment of the progressive arteriolar arterioles that accompanies aging was considered impossible. Administration, 3
The drug was administered to subjects in their 40s, 50s, 60s, and 70s for one course of one month, and fundus examinations confirmed that it significantly prolonged the halt in progression and improved effects.

As an example, color photographs were taken of the conditions of the fundus when linoleiodine eggs and eggs of the present invention were ingested, and the results were compared.

In other words, the color of the fundus of the right eye of the 41-year-old male with progressive trunk arteriole sclerosis before ingesting linol yolk twice a day for 1 year and 3 months (comparative example). I compared the photos and found no changes.

In other words, the progression of the disease was recognized to have stopped.

In addition, no change was observed in the fundus examination every 3 months while the linoleum iodine intake was continued.

On the other hand, for a 48-year-old man with progressive trunk arteriole sclerosis, he ate 2 eggs per day and 3 eggs per day before ingesting the eggs of the present invention.
Comparing the color photograph of the fundus of the same patient's right eye after taking it for a month, it was found that the blood vessels were clearly thicker after taking it compared to before taking it, and the condition could be said to have improved. was recognized.

In other words, it was confirmed that the effects of ingesting eggs enriched with linoleic iodine and vitamins of the present invention are significant.

The above are the effects of improving arterioles by ingesting eggs according to the present invention.
One to two doses per day were administered to 380 patients with other allergic diseases, particularly childhood asthma, and approximately 70% of them were effective.

It is extremely effective for children who are prone to catching colds, that is, children who are susceptible to colds, and is also effective for allergic rhinitis, allergic bronchitis, bronchial asthma, etc. After continuous use for more than 3 months, more than 70% of cases It was effective.

When administered to pregnant women once a day, almost no jaundice was observed in newborns.

Neonatal jaundice is called hemolytic jaundice, which is an adaptation phenomenon to environmental changes that occur before and after birth, but its cause has not been established.

However, the influence that the severity of jaundice has on the subsequent development of the newborn cannot be underestimated.

After the administration, the child's growth was normal, and he was particularly good both intellectually and physically.

The above-mentioned arteriole-improving effect, which can also be called rejuvenation of blood vessels, is thought to be due to the combined action of the activation of the physiologically active substance PG and the linole-iodine vitamin berisozyme.

Until now, no PG effect has been obtained from eggs.

It is thought that the eggs were activated for the first time by administration of the eggs of the present invention.

Linoleic acid is required for its activation, which is thought to be due to the new composition of lecithin in phospholipids and the combined effect of vitamins and lysozyme.

Vitamin B61 Bl l B12 of the vitamin B group is clinically known as the 3B effect, but there is no report that it has been applied to eggs.

The lysozyme of the present invention is 410 to 67 per 100g of eggs.
0m1? In contrast, eggs usually contain 150-250T.
However, there are no reports of increases due to linoleic iodine or vitamins.

Example 1 66 cage-reared egg-laying hens were divided into four groups a - d.
-c was set to 18 birds each, and d was set to 12 birds.

These four groups were fed the following feeds with the addition of normal feed, and eggs were collected.

710 1°5■/day) Attachment.

Linoleic acid 1g/day Group: Potassium iodide 3■/day Addition group C: Potassium iodide 51rII? /day Added group d: No additive (control group) Table 4 Amount of iodine transferred to oviposition [Iodine (as KI) content per 1 g of egg yolk] Example 2 Addition of 10 g of linoleic acid to normal feed and iodization Potassium 50■Vitamin B
6 15 ■ Vitamin B1
10 ■ Vitamin B12
0.01 ■ Vitamin E
4.9 Lactic acid bacteria
10g of yeast 1 (Bi' was added to make the total amount 1 kg, and this was added to chicken 10
The same amount of normal feed without the above additives was administered as one day's worth of feather feed, and the eggs were collected, and the following results were obtained.

Table 5 Content of vitamins in oviparous eggs of the present invention Normal eggs (per 100g) (per 100g) Iodine compound 4 (as KI) Vitamin B6 110μg Vitamin B1 140μg Vitamin B 3μg 2 Vitamin E 2 ■ Lysochy... 410-701n9 70 μg o μg 30 μg 90 μg 0.8 μs 719 150-501n9 Linoleic acid, iodine content, vitamin B6+B1.
B.2. E-containing eggs can be eaten as is by cooking in exactly the same way as regular eggs.

When using the egg white of the present invention to make kamaboko, it is possible to make kamaboko that has a long shelf life due to the bactericidal action of the lysozyme contained therein in high concentration.

Furthermore, when the eggs of the present invention are used in mayonnaise and other egg-based foods, the medicinal effects can be exerted due to the inclusion of iodine and vitamins.

Example 3 Castella castella was made using the eggs of the invention as follows.

Sugar 1400g Honey 80g Egg yolk 684.9 (for 38 eggs) Mix well, and separately egg white 1216g (38 eggs) Sugar
In addition to 465 g of the kneaded mixture, 940 g of wheat flour was kneaded, shaped, and baked in an oven.

In this way, 38 eggs were used for approximately 5 kg of castella cake.

In other words, it contains approximately 17 μg of iodide, making it a healthy food with no cholesterol concerns, and each piece contains 100 g of iodide.
This castella contains 0.1 μ of organic iodine.

Example 4 The eggs of the present invention were made into dried powdered eggs and frozen powdered eggs using conventional methods.

These products can be stored for a long period of time, and good results were obtained by dissolving them in hot or cold water as appropriate for use.

Example 5 Powdered eggs of the present invention and powdered milk were mixed to obtain a powdered milkshake (powdered milkshake), a health drink that can be dissolved in hot or cold water at the time of use.

Its composition is as follows. Composition of powdered milkshake Milk fat 10.9% Non-fat milk solids 31.8% Sugar 32.7 Invention egg 22.5 Moisture content
2.1% Example 6 Raw eggs of the present invention and regular milk were mixed in a conventional manner to make a milkshake.

When this was used as a beverage, remarkable effects were immediately observed.

Example 7 Bifidobacterium, bacterial powder containing 1 million or more, and vitamin C powder were added in appropriate amounts to 40 g of powdered eggs of the present invention and powdered hole mixture (obtained by drying 60 g of 1 egg + 200 cc of milk). A mixed powder containing the following ingredients was prepared.

By using this, we were able to achieve the effect of promoting health.

Claims (1)

[Claims] 1. Lysozyme, iodine and vitamin B6.
B1. Contains a high concentration of B1□, and also contains vitamin E.
An egg characterized by containing a high concentration of. 2. Lysozyme, iodine and vitamin BQ in raw eggs
t Bl l A health food characterized by using eggs containing B12 and E at a high concentration.