JPWO2018221526A1 - 栄養組成物 - Google Patents
栄養組成物 Download PDFInfo
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- JPWO2018221526A1 JPWO2018221526A1 JP2019521239A JP2019521239A JPWO2018221526A1 JP WO2018221526 A1 JPWO2018221526 A1 JP WO2018221526A1 JP 2019521239 A JP2019521239 A JP 2019521239A JP 2019521239 A JP2019521239 A JP 2019521239A JP WO2018221526 A1 JPWO2018221526 A1 JP WO2018221526A1
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- 108010071390 Serum Albumin Proteins 0.000 description 1
- 102000007562 Serum Albumin Human genes 0.000 description 1
- 238000010793 Steam injection (oil industry) Methods 0.000 description 1
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- 235000003891 ferrous sulphate Nutrition 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
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- 238000005187 foaming Methods 0.000 description 1
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- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
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- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- 238000002523 gelfiltration Methods 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000000413 hydrolysate Substances 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 239000013067 intermediate product Substances 0.000 description 1
- 238000012432 intermediate storage Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- BAUYGSIQEAFULO-UHFFFAOYSA-L iron(2+) sulfate (anhydrous) Chemical compound [Fe+2].[O-]S([O-])(=O)=O BAUYGSIQEAFULO-UHFFFAOYSA-L 0.000 description 1
- 229910000359 iron(II) sulfate Inorganic materials 0.000 description 1
- CSSYQJWUGATIHM-IKGCZBKSSA-N l-phenylalanyl-l-lysyl-l-cysteinyl-l-arginyl-l-arginyl-l-tryptophyl-l-glutaminyl-l-tryptophyl-l-arginyl-l-methionyl-l-lysyl-l-lysyl-l-leucylglycyl-l-alanyl-l-prolyl-l-seryl-l-isoleucyl-l-threonyl-l-cysteinyl-l-valyl-l-arginyl-l-arginyl-l-alanyl-l-phenylal Chemical compound C([C@H](N)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CS)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCSC)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CC(C)C)C(=O)NCC(=O)N[C@@H](C)C(=O)N1CCC[C@H]1C(=O)N[C@@H](CO)C(=O)N[C@@H]([C@@H](C)CC)C(=O)N[C@@H]([C@@H](C)O)C(=O)N[C@@H](CS)C(=O)N[C@@H](C(C)C)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](C)C(=O)N[C@@H](CC=1C=CC=CC=1)C(O)=O)C1=CC=CC=C1 CSSYQJWUGATIHM-IKGCZBKSSA-N 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 235000021242 lactoferrin Nutrition 0.000 description 1
- 229940078795 lactoferrin Drugs 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 235000021266 loss of appetite Nutrition 0.000 description 1
- 208000019017 loss of appetite Diseases 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- GVALZJMUIHGIMD-UHFFFAOYSA-H magnesium phosphate Chemical compound [Mg+2].[Mg+2].[Mg+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O GVALZJMUIHGIMD-UHFFFAOYSA-H 0.000 description 1
- 239000004137 magnesium phosphate Substances 0.000 description 1
- 229960002261 magnesium phosphate Drugs 0.000 description 1
- 229910000157 magnesium phosphate Inorganic materials 0.000 description 1
- 235000010994 magnesium phosphates Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 229940057917 medium chain triglycerides Drugs 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
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- 238000007427 paired t-test Methods 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
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- 239000003765 sweetening agent Substances 0.000 description 1
- 208000011580 syndromic disease Diseases 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- 235000000112 undernutrition Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000011670 zinc gluconate Substances 0.000 description 1
- 235000011478 zinc gluconate Nutrition 0.000 description 1
- 229960000306 zinc gluconate Drugs 0.000 description 1
- 235000021241 α-lactalbumin Nutrition 0.000 description 1
Classifications
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- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C21/00—Whey; Whey preparations
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/66—Proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/19—Dairy proteins
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/185—Acids; Anhydrides, halides or salts thereof, e.g. sulfur acids, imidic, hydrazonic or hydroximic acids
- A61K31/19—Carboxylic acids, e.g. valproic acid
- A61K31/20—Carboxylic acids, e.g. valproic acid having a carboxyl group bound to a chain of seven or more carbon atoms, e.g. stearic, palmitic, arachidic acids
- A61K31/202—Carboxylic acids, e.g. valproic acid having a carboxyl group bound to a chain of seven or more carbon atoms, e.g. stearic, palmitic, arachidic acids having three or more double bonds, e.g. linolenic
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- A—HUMAN NECESSITIES
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- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
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- A61K38/00—Medicinal preparations containing peptides
- A61K38/16—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
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Abstract
Description
本実施形態に係る栄養組成物は、患者の栄養の状態を適切に維持するために使用される。本実施形態に係る栄養組成物は、主として、リハビリテーション栄養、あるいはリハビリテーション栄養のサポートのために用いられる。すなわち、この栄養組成物は、リハビリテーション中の患者に用いられ、低栄養の予防及び/又は改善に寄与し得る。この栄養組成物は、上述の疾患を有する患者等のように、適切な栄養の状態を維持すべき患者に投与することができる。この栄養組成物は、例えば、慢性閉塞性肺疾患(COPD)の予防及び/又は改善のために使用される。この栄養組成物は、筋タンパク質の合成を促進し、筋タンパク質の分解を抑制するためにも使用される。つまり、この栄養組成物は、骨格筋量の増加に寄与する。このため、リハビリテーション中の患者のリハビリテーションを効果的に行うことができる。この栄養組成物は、炎症の抑制にも寄与し得る。以下、この栄養組成物の構成について説明する。
2)60℃を超える温度までの熱処理を行い、
3)工程2)からの混合物を、バチルス・リケニホルミス(B.licheniformis)により作られることができるプロテアーゼにより、そして/又はバチルス・サブチリス(B.subtilis)により作られることができるプロテアーゼにより、非−pH−スタット法により、15と35%との間のDHまで蛋白分解性加水分解し、
4)工程3)からの混合物を、10,000を超えるカットオフ値をもつ限外濾過/マイクロフィルトレーション装置上で、その透過物が蛋白質加水分解産物(ホエイペプチド)を構成するように分離し、そして
5)その加水分解を、上記酵素の失活により終了させる。
1)乾燥物として計算された少なくとも65%の蛋白質を含むホエイ蛋白と水とを混合し、約20%までの、好ましくは12%までの蛋白質含有量をもつスラリーを作り、
2)60℃を超える温度までの熱処理を行い、
3)段階2)からの混合物を、バチルス・リケニホルミス(B.licheniformis)により作られることができるプロテアーゼ、好ましくはAlcalase(登録商標)により、及び/又はバチルス・サブチリス(B.subtilis)により作られることができるプロテアーゼ、好ましくはNeutrase(登録商標)により、非−pH−スタット法により、15%と35%との間のDHまで蛋白分解性加水分解し、
4)段階3)からの混合物を、10,000を超えるカットオフ値をもつ限外濾過/マイクロフィルトレーション装置上で、その透過物が上記蛋白質加水分解産物を構成するように分離し、そして、
5)その加水分解を、上記酵素の不活性化により終了させること、
を特徴とする。
次に、本実施形態に係る栄養組成物の製造方法の例を説明する。ただし、この栄養組成物の製造方法は、以下で説明する製造方法に限定されるものではない。
本実施形態に係る栄養組成物は、酸性であるため、爽やかで良好な風味を有する。すなわち、患者等が栄養組成物に爽やかで良好な風味を感じることができ、この栄養組成物を抵抗なく摂取することができる。よって、例えば、低栄養の状態になりやすいリハビリテーション患者等が栄養組成物を継続して摂取することが容易になり、リハビリテーション患者等の栄養の状態を適切に維持することが可能となる。
本開示に係る流動性の栄養組成物を脳卒中患者に投与した場合における、脳卒中患者における骨格筋量の変化を評価する試験を行った。この評価試験では、無作為対照化比較試験の手法が用いられている。
下記の条件(1)〜(5)を満たす者を本試験の被験者として選定した。被験者の選定にあたり、男女の別を問わない。
(2)入院時の栄養アセスメントにおいて、患者が低栄養の状態にあること。低栄養の状態にあるとは、入院時における患者のBMI(Body Mass Index)が18.5未満であること、または、入院時における患者の血清アルブミンが、3.5g/dL以下であることの少なくとも一方が満たされることを指す。
(3)脳卒中を発症してから入院するまでの期間が、2週間以上60日以内であり、かつ、患者の年齢が60歳以上であること。
(4)患者が手すりにつかまって立位で自力移動をすることが可能であること、あるいは、当該患者が1人の介助者による介助により移動することが可能であること。
(5)患者が経口で栄養を摂取することが可能であること。
介入群の患者には、本開示に係る流動性の栄養組成物を12週間摂取させた。本開示に係る流動性の栄養組成物の摂取量は、1日あたりのカロリー数で400kcalとなる量である。本開示に係る流動性の栄養組成物の組成を表2に示す。
介入群の患者及び対照群の患者の各々に対して、身体計測及び筋肉量の計測を行った。身体計測では、各患者の身長、体重及び下腿周囲長を計測した。また、右腕、左腕、右脚及び左脚の各々の筋肉量をバイオスペース社製の体成分分析装置「InBody」を用いて計測した。身体計測及び筋肉量の計測は、投与開始時(0週)、4週間経過時、8週間経過時、12週間経過時に行われた。
SMI=四肢筋肉量(kg)/身長(m)の2乗値
上記式において、四肢筋肉量は、筋肉量の計測により得られた右腕、左腕、右脚及び左脚の各々の筋肉量の合計値である。
以下、t検定を用いたデータ解析の結果を説明する。t検定には様々な種類があり、例えば、スチューデントのt検定、対応があるt検定、ウェルチのt検定が挙げられる。本実施例では、スチューデントのt検定をデータ解析に使用した。
試験開始時において、解析対象となる患者数は、介入群で10人であり、対照群で9人であった。4週間経過時において、患者数は、介入群で9人であり、対照群で9人であった。8週間経過時において、患者数は、介入群で5人であり、対照群で7人であった。12週間経過時において、患者数は、介入群で3人であり、対照群で4人であった。介入群の患者と対照群との患者とにおいて有意な差があるか否かを、スチューデントのt検定を用いて各群における患者の年齢及び身長を解析することにより確認した。解析の結果、介入群の患者と対照群の患者との間において、身長及び年齢に関する有意な差は認められなかった。
介入群及び対照群の各々における、身体計測結果を表3に示す。表3において、試験開始時を基準とした場合における体重、BMI及び下腿周囲長の変化量を示している。
介入群及び対照群の各々における、試験開始時を基準とした筋肉量及びSMIの変化を表4に示す。
介入群及び対照群の各々における、試験開始時を基準とした下腿周囲長及び脚の体組成の変化について、脚の麻痺の有無で分けて表したものを表5に示す。なお、脚の体組成とは、脚を組織する成分(筋肉、骨、水分、脂肪など)の全ての合計量である。
上記の解析結果で説明したように、介入群の患者のSMIが、8週間経過時点で対照群の患者のSMIと比較して増加傾向にあった。これらの結果より、リハビリテーションを実施している脳卒中患者が本開示に係る流動性の機能性食品を摂取することによって、当該患者の骨格筋量を増加させる可能性があることが示唆された。
Claims (6)
- 流動性の栄養組成物であって、
ホエイタンパク質及びホエイペプチドを含むタンパク質源を含有し、
前記タンパク質源の総重量に対する前記ホエイタンパク質の重量と前記ホエイペプチドの重量との合計の比率は、80重量%以上であり、
タンパク質エネルギー比が16%以上かつ50%未満であり、
100kcal/100ml以上のカロリー密度を有し、
酸性であり、
骨格筋量増加用の栄養組成物である、栄養組成物。 - 請求項1に記載の栄養組成物であって、
前記ホエイタンパク質の重量と前記ホエイペプチドの重量との比率は、5:1〜1:10である、栄養組成物。 - 請求項1又は2に記載の栄養組成物であって、
当該栄養組成物のpHは、3以上5以下である、栄養組成物。 - 請求項3に記載の栄養組成物であって、
亜鉛をさらに含有する、栄養組成物。 - 請求項3または4に記載の栄養組成物であって、
前記タンパク質源は、ロイシンをさらに含む、栄養組成物。 - 請求項3〜5のいずれか1項に記載の栄養組成物であって、
n−3系脂肪酸を含む脂質源をさらに含有する、栄養組成物。
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