JPS61152260A - Food containing vanilylamine - Google Patents

Abstract

PURPOSE:To provide the titled food such as butter, etc., containing vanilylamine or acid amide of vanilylamine, effective to prevent the increase or to decrease the fat of body, and to keep or decrease the body weight, and useful as a remedy for obesity. CONSTITUTION:The objective food can be prepared by compounding a food with vanilylamine, or vanilylamine acid amide free from unsaturated bond, or vanilylamine acid amide containing unsaturated bond and having <=8 or >=12 carbon number (e.g. the compound of formula I). The acid amide free from unsaturated bond is preferably <=8C compound, e.g. the compound of formula II, etc. The food to be treated is a food free from oil or fat, meat tenderizer, drink, etc.

Description

Detailed Description of the Invention [Industrial Application Field] The present invention provides the following advantages:
The present invention relates to foods that are effective in preventing or reducing body fat.

[Problems to be solved by the invention] Accumulation of body fat causes various adult diseases such as obesity caused by excessive total caloric intake and accumulation of body fat.
Those who have a relatively free intake of fats, carbohydrates, etc., and who have a constitution or environment that does not allow them to metabolize them sufficiently.
BACKGROUND ART BACKGROUND OF THE INVENTION This poses a serious health crisis to people, and diet or diet therapy is becoming an indispensable issue not only for obese patients but also for healthy people who simply wish to control their weight.

Such diets or dietary therapies are often harsh and require patience, such as by restricting the intake of fats and carbohydrates, or by restricting the total amount of food and energy intake, as in the methods described below. Because it is needed,
It does not necessarily lead to success, such as abandoning it midway through.

Therefore, if there is a way to reduce body fat without restricting the type and amount of fats, carbohydrates, etc. in the diet, without relying on pharmaceuticals, etc., it would bring great news to dietary therapy. Therefore, in addition to medical reasons,
Even for people who simply do not want to gain weight, there is a desire for food products that prevent or reduce body fat and, as a result, maintain or reduce body weight.

[Prior Art] Methods for preventing body fat accumulation or reducing body fat include (1) using highly sweetened moon flavoring agents, ingesting non-metabolized foods such as konnyaku, and suppressing appetite; (2) physical methods such as gymnastics and pine surges, and intake of foods or medicines that promote body fat metabolism. It can be broadly divided into methods that promote the metabolism of body fat.

In the latter method, that is, a method of promoting body fat metabolism, there are various pharmaceutical treatments, including lipid metabolism improving agents such as d1-α-tocopherol nicotinate, ochirindrolone, and clofibrate. However, there are only a few known examples of foods that have such functions, such as those described in Japanese Patent Application Laid-Open No. 122765/1983 [Health foods containing a concentrated saponin component of cucurbit cucurbits as an essential ingredient]. do not have.

On the other hand, the knowledge regarding the usefulness of vanillylamines is that they have 10 carbon atoms and are known to have antioxidant properties for kabsaicin, which is a representative pungent substance (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 prevent or reduce body fat and maintain or maintain body weight in patients with obesity, hyperlipidemia, etc., as well as in people who do not wish to gain weight. The aim is to provide food that reduces the

[Means for Solving the Problems] The present invention provides foods that do not contain oil or fat with vanillylamine, or an acid amide that does not contain an unsaturated bond of vanillylamine, or a carbon number of 8 or less or 12 carbon atoms that contains an unsaturated bond of vanillylamine. The above acid amide (abbreviated as vanillyl amide) is added. Typical examples of such acid amides that do not contain unsaturated bonds include dihydrocabsaicin represented by the following formula (1), nordihydrocabsaicin represented by the following formula (2), =5- Examples include homodihydrobutycin represented by formula (3). In addition, nonanamide (formula (4) (5)
(6)), propionamide (formula (7)), octanamide (formula (8), (9)), decanamide (formula (10) (1
1), ), undecenamide (formula (12)), propanamide (formula (13)'), acetamide (formula (1)
4)), octadecanamide (formula (15)), hexanamide (formula (16)), heptanamide (formula (17))
, dodecanamide (formula (18)), tetradecanamide (formula (19)), hexadecanamide (formula (20)')
), docosanamide (formula (21)), etc., but in the present invention, any acid amide, whether natural or synthetic, that does not contain an unsaturated bond of vanillylamine,
Available for use.

Equation (1) Equation (2) Equation (3) Equation (4) Equation (5) Equation (6) Equation (7) Equation (8) Equation (9) Equation (10) Equation (11) Equation (12) Equation ( 13) Formula (14) Formula (15) Formula (16) 9 set (17) Formula (18) Formula (19) Formula (20) Formula (21) In addition, a carbon number of 8 or less or 12 or more containing an unsaturated bond Representative examples of vanillylamide include bishomocabsaicin (C
2 [I H3s NO3), Tris Homokabu”t Isine (C2t 1-133 NO3) 17), and the following (2
2) 4-hebutanamide represented by the formula (23) below, linolamide represented by the following formula (24), 9 represented by the following formula (24)
-Octadecenamide, etc. However, in the present invention, any acid amide containing an unsaturated bond of vanillylamine can be used, regardless of whether it is natural or synthetic.

Formula (22) Formula (23) Formula (24) The above vanillylamines may be used alone or in combination of two or more. Furthermore, for example, vanillylamine-containing plants such as chili pepper may be used as they are, or extracts prepared from these plants as the vanillylamine-containing extract may be used.

The higher the content of vanillylamines, the greater the effect of the present invention, but the amount added may be restricted depending on the type of vanillylamide. In particular, 09-C3t vanillylamide 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. Therefore, when using C9-11 vanillylamide, avoid using it alone in high concentration, and avoid using C8 or less or 0.
It is desirable to use it in combination with 12 or more vanillylamides or vanillylamines, but these Ca~! When using only vanillylamide (1), select an addition method that does not produce a strong pungent taste in the oral cavity, such as by using an acidulant, a sweetener, or an ingredient that alleviates the pungent taste, or by encapsulating it. Alternatively, when eating, it is desirable to reduce the spiciness by diluting, and in foods that are eaten as is without dilution, it is generally recommended not to use C9-11 vanillylamide at a concentration higher than 1%. It is preferable to use it at a concentration lower than 1% because the spiciness often becomes too strong. However, even if the concentration is higher than 1%, it is possible to provide a non-diluted type of food that can be used for practical purposes within an organoleptically acceptable range by using the above-mentioned spiciness-reducing ingredients in combination, encapsulation, etc. Conversely, the lower limit of the content of vanillylamide from Cg to C1l is not particularly limited, but is 1
When the concentration is lower than my%, the effects of the present invention can hardly be expected. Therefore, the optimum content of vanillylamide in Nos. 09 to 11 is 11 ftg% to 1%. It should be noted that the use of only vanillylamine or vanillylamide of C12 or lower or C12 or higher is unlikely to cause any sensory problems at high concentrations.

131 Foods covered by the present invention include fats and oils and foods containing fats and oils (butter, lard, animal fats such as fat, animal oils such as fish oil, vegetable oils such as rapeseed oil, soybean oil, cottonseed oil, corn oil, etc.), and hardened vegetable oils. Not only foods that contain fats such as oils, vegetable fats, or fried foods, sauces, mayonnaise, dressings, pastes, sausages, hams, non-skimmed fish, meat, and all other fats and oils, but also foods that do not contain fats and oils (oils and fats). Contains no seasonings, meat tenderizers,
It refers to foods such as beverages that do not coexist with fats and oils at least during storage or distribution, and also includes foods that are ingested together with fats and oils when eating or drinking. ), and in either case, it is possible to prevent or reduce the increase in body fat and lead to the maintenance or reduction of body weight.

The method of adding vanillylamines is not particularly limited, but
In particular, when containing vanillylamides 09 to 11 at high concentrations (particularly 1% or more in ingested concentration), it is necessary to encapsulate them in advance (capsules that are not decomposed in the oral cavity but decomposed in the digestive tract). It is preferable to use a method such as adding a compound (preferably converted to a carboxylic acid) to the agent.

Example 1 Aledylvanillylamide, dihydrocapryicin,
A diet food containing stearoyl vanillylamide or vanillylamine was prepared according to the formulation shown in Table 1.

Wistar male rat (initial weight 170
~180g) and the high-fat diets A to E prepared above (fat energy ratio 60%) or a commercially available control diet (
Oriental M “Diet” manufactured by Oriental Yeast Co., Ltd.
After feeding for 10 days, blood triglyceride levels and perinephric adipose tissue weight were measured, and the activity of glucose-6-phosphate dehydrogenase, which is involved in fatty acid synthesis in the liver, and lipoprotein lipase in perinephric adipose tissue were measured. When the activity was measured, compared to the group consuming high-fat diet E in combination with a diet containing no vanillylamines, the group consuming high-fat diets A-D in combination with a diet containing vanillylamines had lower perinephric adipose tissue weight and blood pressure. A significant decrease in middle triglyceride levels was observed. Furthermore, a significant increase in activity of glucose-6-phosphate dehydrogenase active bamboo, which is involved in fatty acid synthesis in the liver, and riboprotein lipase activity in perirenal l111 tissue was observed in the high-fat diet A intake group. From these results, it is clear that the vanillylamine-containing diet of the present invention has the following benefits:
11f is defined as one that controls lipid metabolism.

Example 2 Dietary foods containing bishomokabsaicin, trishomokabsaicin, linoleamide, or 4-hebutanamide were prepared according to the formulations shown in Table 2.

Wistar male rat (initial weight 17
After feeding high-fat foods A to F (fat energy ratio 60%) prepared above or a commercially available diet as a control (Oriental MF Diet, manufactured by Oriental Yeast Co., Ltd.) for 10 days, blood triglyceride levels and We measured the weight of perirenal adipose tissue, and also measured the activity of glucose-6-phosphate dehydrogenase, which is involved in fatty acid synthesis in the liver, and the lipoprotein lipase activity of perirenal adipose tissue. Compared to the group that consumed high-fat diet E in combination with diet containing vanillylamide, the groups that consumed high-fat diets A to D in combination with diet containing vanillylamide were found to have significantly lower perinephric adipose tissue weights and blood triglyceride levels. Furthermore, a significant increase in glucose-6-phosphate dehydrogenase activity involved in fatty acid synthesis in the liver and bobroterein lipase activity in perinephric tissues was observed in the high-fat diet A group. From these results, it is estimated that the vanillylamide-containing diet of the present invention promotes lipid metabolism in rats ingesting a high-fat diet.

Example 3 10 parts by weight of casein, 40 parts by weight of starch, 10 parts by weight of sucrose, 2 parts by weight of mixed minerals, 1 part by weight of mixed vitamins, 1 part by weight of cellulose and 0.014 parts by weight of dihydrocabsaicin were mixed and the diet was started. Prepared.

This diet is suitable for Wistar males (initial weight 17
0-180g) 6.5 each for 15 animals! It was fed for 10 days with lard (3 g/day) and soybean oil (0.57/day) at a rate of J/day.

As a control, Wistar male rats (initial weight 170-1
8 (1) 15 mice were given a commercially available diet (Oriental MF Diets 1~, manufactured by Oriental Yeast Co., Ltd.) so that the caloric intake was the same as that of the high-fat diet intake group.
was given for 10 days.

As a result of measuring the amount of weight gain after 10 days, the group that ingested the dihydrocabzaicin-containing diets 1 to 1 of the present invention together with fats and oils showed that the group that ingested the dihydrocabzaicin-containing diets 1 to 3 of the present invention had a lower body weight gain than the control group, despite the fact that the intake amount was the same. The weight gain was only about 1/2.

Example 4 Dihydrocabsaicin in Example 3 was replaced with vanillylamine, and other conditions were kept the same, and a diet was prepared and a voice test was conducted using rats. It was only about 1/2 of that.

Example 5 When dihydrocabsaicin in Example 3 was replaced with acetylvanillylamide and other conditions were the same, a diet was prepared and an experiment was conducted using rats. was only about 1/2 that of the control group.

Example 6 Dihydrocabsaicin in Example 3 was replaced with stearoylvanillylamide, and other conditions were kept the same, and a diet was prepared and an experiment was conducted using rats.
The average weight gain of the group taking stearoylvanilamide was only about 1/2 that of the group taking the control.

Example 7 Seasoning Flavor Food Salt 12.5 parts Sugar 80.7 parts Dihydrocarb No. Isin* 6.8 parts *Hard encapsulated with gelatin by conventional method Seasoning with the above composition was added with salad oil, egg yolk, and vinegar water. A dressing with a dihydrocabsaicin content of 1% was prepared by emulsification.

Apply this dressing to Wistar male rats for 13 days.
A high-fat diet prepared separately at a rate of 1.5 g per day (1 g of casein, 4 g of starch, 1 g of sucrose, 2.5 g of lard, 0.2 g of mixed minerals, 0.17 g of mixed vitamins, and 0.0 g of cellulose per day).
2g) for 10 days. As a control, when male Wistar rats were fed a commercially available diet for 10 days so as to have the same calorie intake as the high-fat diet group, the average weight gain was only about 1/2 compared to the control.

Example 8 Dark soy sauce for grilled meat 35.0ml Dark mirin
10. Od Hon Mirin
3. Od red wine 3.0 sorbitol 10.0!7 sugar
13.09 Sodium glutamate 1.5g [Amirich CRJ
O, 5g [Aji Extract 13-, I J 1.
(150% lactic acid 0.3g grated raw garlic (4,,59 grated raw ginger 1.5g onion powder 2.0g dihydrocabsaicin
2. , Og white pepper 0.05g white sesame 0.5g water
19. 11 dl The raw materials were mixed and heated according to the above formulation to prepare sauce for grilled meat.

Beef (belly meat, fat content 41.0%) was coated with this grilled meat sauce, or beef was coated with this sauce.

This beef was fed to Wistar string rats at a rate of 10 g/day for 10 days in combination with a commercially available diet.

As a control, Wistar cord rats were fed only a commercially available diet for 10 days so that the caloric intake was the same as that of the beef-containing diet group.

When the amount of weight gain was measured after 10 days, the average amount of weight gain in the beef consuming group containing dorsal cysin of the present invention was only 1/2 that of the control, even though the caloric intake was the same.

Example 9 Butter - 99 parts by weight Acetyl vanillylamide 1 part by weight Butter was kneaded with acetyl vanillylamide to prepare butter containing 1% acetyl vanillylamide.

When this butter was sensory evaluated, no spiciness was detected.
The results showed that there was no difference in taste and flavor compared to commercially available butter.

The obtained acetylvanillylamide-containing butter was fed to 15 Wistar string rats (initial weight 170-180 g) at a rate of 3.5 g/day for each separately prepared diet (1
Daily casein 1g, starch 49, sucrose 1g, lard,
gg, mixed minerals 0.29, mixed vitamins 0.1g,
0.2 g of cellulose) was given to the mice for 10 days.

As a control, Wistar string rats (initial weight 170-1
A commercially available diet (manufactured by Oriental Yeast Co., Ltd., Oriental MF
diet) for 10 days.

As a result of measuring the amount of weight gain after 10 days, the group that ingested the acetylvanillylamide-containing butter of the present invention with their diet showed a weight gain of about 1% compared to the control group, despite the same calorie intake. It stayed at /2.

Example 10 10 parts by weight of casein, 40 parts by weight of starch, 10 parts by weight of sucrose, 2 parts by weight of mixed minerals, 1 part by weight of mixed vitamins, 1 part by weight of cellulose, and 1 part by weight of linoleamide O,'019 were mixed and the diet was started. Prepared.

This diet was applied to Wistar string rats (initial weight 170
~18'Og) were fed for 10 days with lard (3g/day) and soybean oil (0.5g/day) at a rate of 6.5g''/day each. □As a control, Wistar string rats Fifteen mice (initial weight 170-180 g) were fed a commercially available diet (Oriental MF, Diet, manufactured by Oriental Yeast Co., Ltd.) for 10 days so that the caloric intake was the same as that of the high-fat diet intake group.

As a result of measuring weight gain and weight after 10 days, the group that ingested the linoleamide-containing diet of the present invention along with fats and oils had a weight gain of about 1/2 compared to the control group, despite having the same caloric intake. It stayed at 2.

Example 11 When linoleamide in Example 10 was replaced with 4-hebutanamide and other conditions were the same, a diet was prepared and an experiment was conducted using rats. The average weight gain of the vanillylamide intake group was lower than that of the control intake group. It was only about 1/2 compared to the previous year.

Example 12 Seasoning Food Salt 12.5 parts Sugar 80.7 parts Dihydrocabsaicin* 9.2 parts *Hard encapsulated with gelatin by conventional method Seasoning with the above composition was mixed with salad oil, egg yolk and vinegar water. A dressing with a linoleamide content of 1% was prepared by emulsifying the mixture with the above ingredients.

Dressings of 9 and 1 were applied to Wistani male rats.
Alternating with high fat i prepared separately at the rate of g/day (1 g of Zein, 4 g of starch, 1 q of sucrose, 2.5 SJ of lard, 0.2 q of mixed minerals, 0.1 g of mixed vitamins, 0.27 g of cellulose per day) was given for 10 days. As a control, Wistar cord rats were given one portion of a commercially available diet so that the caloric intake was the same as that of the high-fat diet group.
It was given for 0 days. When the weight gain was measured after 10 days, the average weight gain in the linoleamide-high fat diet group of the present invention was only about 1/2 compared to the control.

Example 13 Dark soy sauce for grilled meat 35.0d Akakuchi mirin
10. Od Hon Mirin
3.0ml red wine 3. Od sorbitol ”+o, oy sugar
13.0! ? Glutamate 1-1.5g [Amiridge CRJ
0.5g "Aji Extract B-IJ 1.0g
50% lactic acid 0.33 grated raw garlic < 4.5y grated raw ginger
1.5g onion powder 2.0g linoleamide 2.7g white pepper
O, O! M white sesame
0.59 water
19.1mff1 Raw materials were mixed and heated according to the above formulation to prepare sauce for grilled meat.

Beef (belly meat, fat content 41.0%) was coated with this grilled meat sauce, or beef was soaked in this sauce and treated. This beef was fed to Wistar string rats at a rate of 10 g/day for 10 days as a commercially available diet (Jl).

As a control, Wistar cord rats were given only commercially available Daiera 1 to 1 for 10 days so that the caloric intake was the same as that of the group that consumed the beef combination diet.

When measuring the amount of weight gain after 10 days, the average amount of weight gain in the linoleamide-containing beef intake group of the present invention was 1/1 that of the control, despite the same caloric intake.
It stayed at 2.

Claims (7)

[Claims] (1) A vanillylamine-containing food product characterized by containing vanillylamine, an acid amide containing no unsaturated bond of vanillylamine, or an acid amide containing an unsaturated bond of vanillylamine and having a carbon number of C_8 or less or C_1_2 or more. (2) The vanillylamine-containing food according to claim 1, wherein the acid amide of vanillylamine is an acid amide containing no unsaturated bonds and having a carbon number of C_8 or less. (3) The vanillylamine-containing food according to claim 1, wherein the acid amide of vanillylamine is an acid amide containing no unsaturated bonds and having a carbon number of C_9 to_1_1. (4) The vanillylamine-containing food according to claim 1, wherein the acid amide of vanillylamine is an acid amide containing no unsaturated bond and having a carbon number of C_1_2 or more. (5) The vanillylamine-containing food according to claim 1, wherein the food is an oil or fat-containing food. (6) The vanillylamine-containing food according to claim 1, characterized in that the food does not contain oil or fat. (7) The vanillylamine-containing food according to claim 6, wherein the food is a seasoning, a meat tenderizer, or a beverage that does not contain fat or oil.