JPS60262551A - Fat or oil and food containing fat or oil - Google Patents

Abstract

PURPOSE:A fat or oil or food containing fat or oil, containing a specific amount or more of an acid amide containing unsaturated bond of vanillylamine, and capable of preventing the increase of body fat or reducing the body fat and keeping or reducing body weight. CONSTITUTION:A fat or oil or food containing fat or oil obtained by incorporating >=0.1% concentration of a 9-11C acid amide containing unsaturated bond of vanillylamine, e.g. capsaicine expressed by formula I, norcapsaicine expressed by formula II or homocapsaicine expressed by formula III. Thus, the effect on prevention of increase or decrease of body fat and maintenance or decrease of body weight is produced in patients with obesity, hypertension, etc. and persons withot hoping increase of body weight, etc. These compounds generally have strong strong sharp taste, and an unfavorable case is caused in function depending on the food component to be combined. In this case, a sour agent or sweetening agent, etc. are used or a method for preventing the development of the strong sharp taste in the oral cavity by encapsulation is used or method for diluting in eating, etc. is preferably used.

Description

Detailed Description of the Invention [Industrial Field of Application] The present invention relates to oils and fats and oil-containing foods, and more specifically, the present invention relates to oils and fats and oil-containing foods, and more specifically, by containing a high concentration of vanillylamine acid amide, it is possible to prevent or reduce body fat. This invention relates to effective oils and fats and good quality products containing oils and fats.

[Problems to be Solved by the Invention] Conventionally, high-calorie fats and oils and foods containing fats and oils have been known to cause obesity due to excess total calorie intake even in small amounts compared to proteins, carbohydrates, etc. Intake tends to be severely restricted not only by people with obesity and hyperlipidemia, but also by people who wish to control their weight.

On the other hand, fats and oils are used when imparting flavor to foods, or when
Fats and oils are essential for cooking such as roasting, and limiting the intake of fats and oils narrows the selection of foods with favorable organoleptic properties. Therefore, under what restrictions the diet is
It has disadvantages such as not being able to satisfy the taste or feeling hungry easily.

In recent years, methods have been proposed to actively incorporate fats and oils that have a long retention time in the stomach as a simple treatment for obesity or diet therapy for weight control. Satisfactory results have not always been obtained in relation to intake etc.

Providing high-fat foods or foods with relaxed restrictions on the amount of fat and oil would bring great benefits to dietary therapy, etc., if these foods have the function of suppressing increases in body fat, etc. the law of nature.

Therefore, not only for medical reasons, but also for people who simply do not want to gain weight, oils and fats or oil-containing products that prevent or reduce body fat gain and, as a result, maintain or reduce body weight. It is hoped that food products will become a reality.

[Prior Art 1] Methods for preventing body fat accumulation or reducing body fat include (1) using sweeteners with high sweetness, eating foods that are not metabolized such as konnyaku, and further reducing appetite; Methods of reducing caloric intake itself, such as taking inhibitors (21) For example, physical methods such as gymnastics and pine surges, and intake of foods or medicines that promote body fat metabolism, etc. Methods of promoting body fat metabolism are broadly divided into methods such as:

In the latter method, that is, the method of promoting body fat metabolism, various pharmaceutical treatments include lipid metabolism improving agents such as dJl-α-to]ferol nicotinic acid, oxandrolone, and clofibrate. exists, but
There are only a few known examples of foods having such a function, such as the health food disclosed in Japanese Patent Application Laid-Open No. 57-122765, which contains a concentrate of the Cucurbitaceae plant's Cucurbita ponin component as an essential ingredient.

On the other hand, vanillylamine has 9 to 1 carbon atoms, including unsaturated bonds.
The knowledge regarding the usefulness of acid amide 1 is that it has 10 carbon atoms,
The antioxidant properties of cabri-isin, a typical pungent substance, are known (Japanese Patent Publication No. 51-40876, Yukagaku Vol. 29, No. 6 (1980), pp. 31-34). However, there is almost no knowledge regarding specific usefulness other than antioxidant properties.

[Objective of the Invention] The object of the present invention is to provide patients with obesity, hyperlipidemia, etc., as well as people who do not wish to gain weight, a method of preventing or reducing body fat and maintaining or maintaining body weight. The purpose of the present invention is to provide fats and oils and fat-containing foods that reduce fats and oils.

Means for Solving Problem E] The present invention provides an acid amide having 9 to 11 carbon atoms (hereinafter referred to as 09
-11 vanillylamide) is added. Typical examples of such vanillylamides of 09-1t include kabsaicin represented by the following formula (1), norkabsaicin represented by the following formula (2), and homokabsaicin represented by the following formula (3). can be mentioned. Also in this case, 2,6-octadienamide (formula (4)), 6-nonenamide (formula (51)
), 10-undecenamide (formula (61), 7-decenamide (formula (7)), 6-decenamide (formula (8)), etc. First, any acid amide containing an unsaturated bond of vanillylamine can be used.

5 set (1) Formula (2) Formula (3) Formula (4) Formula (5) Formula (6) Formula (7) Formula (8) The vanillylamides of 09 to 11 above may be used alone or in combination of two or more. But that's fine. Furthermore, for example, plants containing the vanillylamide, such as capsicum, may be used as they are, or extracts prepared from these plants as the vanillylamide-containing extract may be used. In either case, C9~
The content of vanillylamide in No. 11 is higher than 0.1% in fats and oils or foods containing fats and oils. 09~C1
Although the effect of the present invention is great when the vanillylamide content of t is high, the vanillylamide of 09 to Ctt generally has a strong pungent taste, and depending on the type of food ingredients to be combined, composition ratio, etc., it may be undesirable from a sensory point of view. Cases may also occur. Therefore, for example, choose an addition method that does not produce a strong spiciness in the oral cavity, such as by using acidulants, U-flavors, or other spiciness-reducing ingredients, or by encapsulation, or by diluting the spiciness when eating. In addition, for foods that are eaten as they are without being diluted, the use of a concentration higher than 1% generally makes the spiciness too strong. A range of 1% is preferred. However, even at a concentration higher than 1%, it is possible to provide a undiluted type of oil or fat-containing food that can be used in practical use within a sensory acceptable range by using the above-mentioned spiciness-reducing ingredient in combination, encapsulation, etc.

The fats and oils or fat-containing foods of the present invention include butter, lard,
Animal fats such as hut and other animal fats, animal oils such as fish oil, vegetable oils such as rapeseed oil, soybean oil, cottonseed oil, corn oil, hydrogenated vegetable oils,
Oils and fats such as vegetable fats, or foods that contain these oils and fats as raw materials or natural ingredients (fries, sauces, mayonnaise, dressings, pastes, sausages, ham, etc.)
unskimmed fish, meat, and all other oil-containing foods).

The method of adding vanillylamide CIII to 11 is not particularly limited, but it can be used at a high concentration (especially at a concentration of 1% or more when eaten).
When containing it, it is preferable to use a method such as adding a product that has been encapsulated in advance (preferably encapsulated with an encapsulating agent that is not decomposed in the oral cavity but decomposed in the digestive tract). .

Experimental Example The following experiment was conducted using soybean oil containing 0.28% of turnip saicin.

<Effect of kabsaicin on lipid metabolism after high-fat diet intake> (Experimental method) Wistar male rats (initial weight 9-170-1809) ) was fed with a high-fat diet consisting of the following composition for 10 days, and as a control, a commercially available diet (Oriental Yeast Co., Ltd., Oriental MF Diet) was fed for 10 days. Furthermore, glucose-6-phosphate dehydrogenase activity involved in fatty acid synthesis in the liver and lipoprotein lipase activity in perirenal adipose tissue were measured.

10- Table 1 Soybean oil containing 0.28% of turnipsaicin or soybean oil dosage: Above high fat food dosage - 5:95 2nd
As is clear from the table, compared to the group ingesting a high-fat diet combined with soybean oil that does not contain cabsaicin, the group received 0.0% of cabsaicin.
In the group ingesting a high-fat diet combined with 28% soybean oil, a significant decrease in perinephric adipose tissue weight and blood triglyceride levels was observed. Furthermore, a significant increase in the activity of glucose-6-phosphate dehydrogenase, which is involved in fatty acid synthesis in the liver, and the activity of riboprotein lipase in the perinephric tissues was observed in the group ingesting soybean oil containing kabsaicin. From these results, it is estimated that the kabsaicin-containing soybean oil of the present invention accelerates lipid metabolism in rats ingesting a high-fat diet.

<Correlation between the amount of kabsaicin added, blood triglyceride level, and perinephric adipose tissue weight> With the composition shown in Table 1, only the amount of kabsaicin in soybean oil was changed, and soybean oil containing kabsaicin and a high-fat diet were mixed into the Wistar system. After feeding it to male rats (initial weight 170-180 g) for 10 days, blood triglyceride levels and perinephric adipose tissue weight were measured.

As shown in FIGS. 1 and 2, the results revealed that there was a negative correlation between the amount of kabsaicin in soybean oil, the level of 1-liglyhylide in the blood, and the weight of perinephric adipose tissue.

<In vivo rat-based analysis of the lipid metabolism-enhancing effect of kabsaicin> In order to clarify the mechanism of action of the above-mentioned kabsaicin ingestion-induced lipid metabolism increase, we first analyzed the energy metabolism profile (oxygen consumption and respiratory quotient) associated with kabsaicin ingestion. ) was tracked. When capri-isine (6 my/Ky) was injected intraperitoneally, oxygen consumption increased rapidly (Fig. 3). In addition, the respiratory quotient also responded quickly, approximately 10 to 3 hours after the injection of kabsaicin.
It reached approximately 0.89 at 0 minutes, then decreased and returned to the original level (approximately 0.80> in 60 to 70 minutes, and this level was maintained for approximately 60 minutes. After approximately 120 minutes, the respiratory quotient increased again. It started to fall and reached the lowest value (approximately 0.75) after 150 minutes.
After that, it rose and remained at the original level (approximately 0.80>) after 180 minutes (Figure 4).As a result of tracking changes in liver glycogen, blood glucose, and blood free fatty acids after kabsaicin injection, we found that A significant decrease in hepatic glycogen (Figure 5) and an accompanying increase in blood glucose (Figure 6) and blood free fatty acids (Figure 7) were observed.

These changes in the energy metabolism pattern were determined by simulation with the energy metabolism pattern clarified by Yamanaka et al. using various hormones (Nutrition and Food Vol. 31, No. 1, pp. 1-7 (1978)). It was very similar to the case of (adrenaline) (Figure 8). Therefore, in order to further elucidate the mechanism of changes in energy metabolism caused by kabsaicin, we injected kabsaicin into rats that had been previously treated with a β-adrenergic neuroleptic. No changes in the energy metabolism profile were observed at all (Figure 9). On the other hand, α
-Pretreatment with adrenergic neuroleptics or sympathoganglionic blockers had no effect on changes in the energy metabolic profile induced by kabsaicin injection. From the above results, it can be concluded that intake of kabsaicin increases energy metabolism, and that this effect is due to the direct or indirect β
- It is suggested that this effect is based on an adrenergic effect, and this effect induces the acceleration of lipid metabolism in the aforementioned high-fat diet-fed rats, resulting in a decrease in the amount of accumulated perinephric fat, etc. It is inferred.

Example 1 0.011 parts of turnip saicin was added to 5 parts by weight of soybean oil to prepare soybean oil containing 10.28% of turnip saicin. This soybean oil was added to Wistar male rats (initial weight 170~
A separately prepared high-fat diet (1 g of casein, 4 g of starch per day,
1 g of sucrose, 3 g of lard, 0.2 g of mixed minerals, 0.1 g of mixed vitamins, and 0.2 g of cellulose) were given for 10 days.

As a control, Wistar male rats (initial weight 170-1
A commercially available diet (Oriental MF Diet, manufactured by Oriental M Co., Ltd.) was fed to 15 mice (80 g) for 10 days so that the caloric intake was the same as that of the fat diet intake group.

As a result of measuring the amount of weight gain after 10 days, the group that took the soybean oil containing kabsaicin of the present invention with high-fat food had an average weight gain of 18.5 g (18.5 ± 6.1
9), whereas the control was 35.79 (35,7
±6.3 g), and compared to the control group, the weight gain was only about 1/2 even though the caloric intake was the same.

Example 2 An experiment was conducted using soybean oil and rats by replacing the cabsaicin in Example 1 with homo-pzaicin and keeping the other conditions the same. The weight gain was only about 1/2 compared to the intake group.

Example 3 When cabsaicin in Example 1 was replaced with norkabsaicin and other conditions were the same, soybean oil was prepared and an experiment was conducted using rats. The weight gain was only about 1/2 compared to the intake group.

Example 4 Kabsaicin hard encapsulated with gelatin was added to mayonnaise in a conventional manner to prepare mayonnaise containing 1% of kabsaicin.

Spread 1g/1g of this mayonnaise on Wistar string rats.
A separately prepared ^fat meal (1 casein per day)
g, starch 4g, sucrose 1g, lard 2.5g, mixed minerals 0.2g, mixed vitamins O, IG, cellulose 0.2
9> for 10 days alternately. As a control, Wistar cord rats were fed a commercially available diet for 10 days so as to have the same caloric intake as the high-fat diet group. When measuring the amount of weight gain after 10 days,
The kabsaicin-high fat diet intake group of the present invention had an average weight gain of only about 1/2 compared to the control.

[Brief explanation of drawings]

Figure 1 shows cabsaicin (hereinafter abbreviated as CAP) in soybean oil.
Figure 2 shows the relationship between the amount of CAP in soybean oil and the weight of perinephric fat per $1, and Figure 3 shows the relationship between the amount of CAP in soybean oil and the amount of triglyceride in the blood.
The influence of P on oxygen consumption, Figure 4 shows the influence of CAP on the respiratory quotient, Figure 5 shows the influence of CAP on liver glycogen, and Figure 6 shows the influence of CAP on the respiratory quotient.
The figure shows the influence of CAP on blood glucose, and Figure 7 shows the effect of CAP on blood glucose.
Figure 8 shows the influence of Epinephilin on oxygen consumption and respiratory quotient, and Figure 9 shows the influence of β-adrenergic neuroleptics and CAP on oxygen consumption and respiratory quotient. show. In Figure 3.4 03. Omg/NgCA P (i, p
,)・6. OIng / KgCAP (i, 11.
) in Figure 5.6.7 ・+CAP (6 days g/Ngi
,l),)-CAP In Figure 8 Oepinephyllin (0,1■/Ngi, p,) In Figure 9 Oβ-Adrenergic neuroleptic (propranolol, 3p/Ngi, p,)・β- Adrenergic neuroleptic (propranolol, 3■/Nyi, p,) + CA
P (6++g/Ngi, p,)19- Figure 1 Amount of kabsaicin in soybean oil (%) Figure 2 Amount of kabsaicin in soybean oil (%) Figure 3 Figure 4 Figure 5 Figure 6 Figure 7 Figure 8

Claims (4)

[Claims] (1) Vanillylamine with 9 to 1 carbon atoms including unsaturated bonds
1. An oil and fat-containing food product characterized by containing acid amide No. 1 at a concentration higher than 0.1%. (2) The oil and fat-containing food according to claim 1, wherein the acid amide of vanillylamine is kabsaicin. (3) The fat and oil-containing food according to claim 1, wherein the acid amide of vanillylamine is norcapzaicin. (4) The fat and oil-containing food according to claim 1, wherein the acid amide of vanillylamine is homocab-4 nisin.