TW201204266A - Antioxidant containing soybean protein hydrolysate and utilization thereof - Google Patents

Antioxidant containing soybean protein hydrolysate and utilization thereof Download PDF

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TW201204266A
TW201204266A TW100118861A TW100118861A TW201204266A TW 201204266 A TW201204266 A TW 201204266A TW 100118861 A TW100118861 A TW 100118861A TW 100118861 A TW100118861 A TW 100118861A TW 201204266 A TW201204266 A TW 201204266A
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peptide
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Takayasu Motoyama
Keiko Matsubayashi
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Fuji Oil Co Ltd
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Abstract

An antioxidant having high antioxidant activity for beverages and food or drugs is provided. The antioxidant having high antioxidant activity can be obtained by getting a soybean protein hydrolysate in which the content of peptide having 500 or less of molecular weight is 50 wt% or more relative to the total amount of peptide and free amino acid.

Description

201204266 38524pif 六、發明說明： 【發明所屬之技術領域】 本發明是有關於一種含大豆蛋白質水解物的抗氧化 劑’以及作為抗氧化劑的大豆蛋白質水解物的使用方法。 【先前技術】 包括人在内的需氣性生物體為了生存會藉由呼吸取 得氧氣，但是此時體内的一部分氧氣在能源代謝的時候， 則會變成超氧化物自由基(superoxide radical)、過氧化氮 (hydrogen peroxide)、羥基自由基(hydroxy radicai)等活性氧 物種(reactive oxygen species，ROS)。這些活性氧物種，原 本是關於在細菌或病毒的感染時，起源於巨噬細胞的病原 體消除機構的生物體防禦等，而於健康維持扮演重要的角 色。然而，由於大氣污染與紫外線等環境主要因素或吸煙 等生活習慣、精神的緊張狀態等，而破壞生物體内的平衡。 一旦，活性氧物種過剩而與生物體中的蛋白質、脂質 (lipid)、DNA等反應’則會引起蛋白質的變性、過氧化脂 質的生成、遺傳損傷等，且帶來生活習慣病的發病以及促 進老化。由上述可知，除了生物體具有的機制之外，來自 飲食的抗氧化活性成分的攝取對於健康維持很重要，且抗 氧化物質被妓勵為應積極攝取的第7號營養素。 報告心出’大i具有很多的生理功能，且關於大豆的 抗氧化活性也有幾篇報告。譬如說，報告中證實，大豆里 黃酮(isoflavone)與其他的類黃酮類(flav〇n〇id)同樣地具有 高抗氧化活性。另外，有關大豆蛋白質水解物的抗氧化活 201204266 38524pif ，^可由顯示抗氧化活性的肽(piptide)序列鑑別。然而，在 製造上將自大豆蛋白質水解物中特定的肽大量地單獨分離 而作為抗氧化劑使用是有困難的。因此，若可將有各種肽 的^ δ物的大豆蛋白質水解物用作為抗氧化劑，則為有用。 __其中，在專利文獻1中，揭示有使抗氧化力增加的大 丑蛋白質的水解物，且記載著肽的平均分子量為3 kDa〜 30 kDa (3〇〇〇〜3〇〇〇〇)。而且，本文獻為了避免因過度加水 分解的苦味的顯現，而得到比較高的分子量的肽。 另外，在專利文獻2及專利文獻3中，也揭示有表 示抗氧化力的大豆蛋白質的水解物。其中，專利文獻2所 s己，的肽的平均分子量是5〇〇〜5〇〇〇。專利文獻3中的肽 的平均細基酸鏈長是1〇〜1〇〇個，因此其分子量大約為相 當於1200以上。 再者，在專利文獻4中，揭示一種由枯草桿菌(baciUus subtilis)與米麴菌（aspergiuus 〇ryzae)等各種 7。口 于—七得 到的水解物，以作為具有抗氧化活性的大豆蛋白質水解 物’且揭示了濾取前述水解物為分子量2〇〇〇以下的水解 物，前述水解物的遊離胺基酸(freeamin〇acid)的含有比例 為 20〜30 wt%。 這些大豆蛋白質水解物被認定具有一定的抗氧化活 性，不過這樣的活性未必有可實際應用作為抗氧化劑的水 平，進而追求能顯示更高抗氧化活性的大豆蛋白質水解物。 [先前技術文獻] [專利文獻] 201204266 38524pif 專利文獻1 :日本專利特開·5_8〇668號公郝 專利文獻2 :日本糊特開平1()_2㈣％號公 專利文獻3 .曰本專利特開2000-4896號公報 專利文獻4 :日本專利特開2〇〇3 21〇1 [非專利文獻] ^艮201204266 38524pif VI. Description of the Invention: [Technical Field] The present invention relates to a soybean protein hydrolyzate-containing antioxidant and a method for using a soybean protein hydrolysate as an antioxidant. [Prior Art] A gas-demanding organism including a person acquires oxygen by breathing in order to survive, but at this time, a part of oxygen in the body becomes a superoxide radical when energy is metabolized. Reactive oxygen species (ROS) such as hydrogen peroxide and hydroxy radicai. These reactive oxygen species are originally related to the biological defense of a pathogen elimination mechanism derived from macrophages when infected with bacteria or viruses, and play an important role in health maintenance. However, due to atmospheric pollution and environmental factors such as ultraviolet rays, lifestyle habits such as smoking, and mental stress, the balance in the living body is destroyed. Once the reactive oxygen species is excessive and reacts with proteins, lipids, DNA, etc. in the organism, it causes denaturation of proteins, production of lipid peroxides, genetic damage, etc., and causes the onset and promotion of lifestyle-related diseases. Ageing. From the above, it is understood that in addition to the mechanism possessed by the organism, the intake of the antioxidant active ingredient from the diet is important for the maintenance of health, and the antioxidant substance is encouraged to be the No. 7 nutrient which should be actively ingested. The report has a lot of physiological functions, and there are several reports on the antioxidant activity of soybeans. For example, the report confirms that isoflavone has the same high antioxidant activity as other flavonoids (flav〇n〇id). In addition, the antioxidant activity of the soy protein hydrolysate 201204266 38524pif can be identified by the peptide (piptide) sequence showing antioxidant activity. However, it has been difficult to separate and isolate a specific peptide from a soybean protein hydrolyzate in large quantities as an antioxidant. Therefore, it is useful to use a soy protein hydrolyzate having a ? peptide of various peptides as an antioxidant. In Patent Document 1, a hydrolyzate of a large ugly protein having an increased antioxidant power is disclosed, and the average molecular weight of the peptide is described as 3 kDa to 30 kDa (3 〇〇〇 to 3 〇〇〇〇). . Further, in order to avoid the appearance of bitterness due to excessive water decomposition, this document obtains a peptide having a relatively high molecular weight. Further, Patent Document 2 and Patent Document 3 also disclose a hydrolyzate of soybean protein which exhibits an antioxidant power. Among them, the average molecular weight of the peptide of Patent Document 2 is 5 〇〇 to 5 〇〇〇. The peptide in Patent Document 3 has an average fine base chain length of 1 Å to 1 Å, and therefore has a molecular weight of approximately 1200 or more. Further, Patent Document 4 discloses a variety of 7 such as Bacillus Uus subtilis and Aspergiuus 〇ryzae. a hydrolyzate obtained in the same manner as a soy protein hydrolysate having antioxidant activity' and revealing that the hydrolyzate is filtered to have a hydrolyzate having a molecular weight of 2 Torr or less, and the free amino acid of the hydrolyzate (freeamin) The content of 〇acid) is 20 to 30 wt%. These soy protein hydrolyzates are believed to have a certain antioxidant activity, but such activities do not necessarily have practical levels of use as antioxidants, and thus pursue soy protein hydrolyzates which exhibit higher antioxidant activity. [Prior Art Document] [Patent Document] 201204266 38524pif Patent Document 1: Japanese Patent Laid-Open No. 5_8〇668 No. Patent Document 2: Japanese Patent Publication No. 1()_2(4)% Patent Document No. 3 Patent Document No. 2000-4896: Japanese Patent Laid-Open No. 2〇〇3 21〇1 [Non-Patent Document] ^艮

Agric. Food. Chem., 52, 4026-4037 2004 υ·’， 【發明内容】 ^發明的課題;^提供—種抗氧化劑，可利用於飲食品 或醫藥品，且顯示出高抗氧化活性。 本發明者對本課題銳意研究的結果，可得到蛋白質水 解物中相對肽及遊離胺基酸的總量，分子量小於5〇〇的肽 的含1為50 wt%以上的大豆蛋白質水解物，藉此發現可作 為顯示比以前高的抗氧化活性的抗氧化劑，從而完成了本 發明。 亦即’本發明提供以下的（1)〜(10)。 (1) 抗氧化劑’其特徵是，包括大豆蛋白質水解物，而 蛋白質水解物中相對肽及遊離胺基酸的總量，分子量小於 500的肽的含量為50 wt%以上。 (2) 前述(1)所述之抗氧化劑’其中前述大豆蛋白質水解 物為去除加水分解後的不溶物的大豆蛋白質水解物。 (3) 前述(1或2)所述之抗氧化劑，更包括選自維生素 類、多酶類、類胡蘿蔔素類、皂苷類及蒜素中1種以上的 抗氧化物質。 201204266 38524pif (4) 飲食品，添加了前述(1〜3任一項）所述之抗氧化 劑。 (5) 醫藥品，包括以前述(1〜3任一項)所述之抗氧化劑 作為有效成分。 (6) 大豆蛋白質水解物的使用方法，包括在製造抗氧化 劑時，蛋白質水解物中相對肽及遊離胺基酸的總量，分子 量小於500的肽的含量為50 wt%以上。 (7) 抗氧化物質’為了在預防或治療因生物體氧化所引 起的疾病的方法中作為有效成分而使用，其特徵是，包括 大豆蛋白質水解物’而蛋白質水解物中相對肽及遊離胺基 酸的總量，分子量小於500的肽的含量為50 wt%以上。 (8) 前述(7)所述之抗氧化物質，更包括選自維生素類、 多酚類、類胡蘿蔔素類、皂苷類及蒜素中的1種或1種以 上的抗氧化物質。 (9) 飲食品或醫藥品的製造法，包括在製造使用為預防 或治療因生物體氧化引起的疾病的飲食品或醫藥品時，添 加作為有效成分之抗氧化物質的大豆蛋白質水解物，而蛋 白質水解物中相對肽及遊離胺基酸的總量，分子量小於 5〇〇的肽的含量為50 wt%以上。 (10) 前述(9)所述之飲食品或醫藥品的製造法，更包括 合併使用選自維生素類、多酚類、類胡蘿蔔素類、皂苷類 及蒜素中1種以上的抗氧化物質。 本發明能提供具有實用性且顯示出高抗氧化活性的 抗氧化劑’其不是分離大豆蛋白質水解物中具有特定的抗 6 201204266 38524pif j：化=的狀’而是使用大豆蛋白質水解物(肽混合物)本 :二，氧化劑可益於預防或治療因生物體氧化引起 的動脈硬化等疾病。 為讓本發明之上述特徵和優點能更明顯易懂，下文特 牛貫例，並配合所附圖式作詳細說明如下。 【實施方式】 本發明的抗氧化劑、本發明之為了在預_治療因生 氧化所引起的疾病的方法中作為有效成分而使用的抗 氧化物質、本發明之為了預防或治療因生物體氧化所引起 的疾病而使用的飲食品或醫藥品的製造方法、或本發明之 因生物體氧化利触赫的簡或治療綠，其特徵在 於’含有或作為有效成分而使用之大豆蛋白質水解物，而 蛋白質水解物中相對肽及遊離胺基酸(free amin〇 acid)的總 量’分子量小於500的肽(piptide)的含量為50 wt%以上。 以下’具體說明本發明。 (大豆蛋白質原料） 本發明的大豆蛋白質水解物為，以蛋白酶(pr〇tease#^ 大豆蛋白質原料進行加水分解而得之。作為大豆蛋白質原 料的一例可列舉，利用水抽出黃豆(whole soybean)和脫脂 大豆等中的蛋白質成分，並去除豆渣成分後的全脂豆漿或 脫脂豆漿。作為大豆蛋白質原料的另一例可列舉，從這些 豆聚中藉由超濾膜處理或利用酸等電沈澱等濃縮蛋白質後 的分離大豆蛋白質，作為大豆蛋白質原料。作為大豆蛋白 質原料的進而另一例可列舉藉由酸洗淨和乙醇洗淨去除大 201204266 38524pif 的^ (whey)成分’ ^後濃縮蛋白質所得之濃縮大豆 、f W或大豆粉碎後Μ豆粉，作為A豆蛋白質原料。上 二，蛋白質原料也可以是殺菌、乾燥後之物品。另外， 2到的大豆蛋白質原料，較佳為以乾燥重量計含有蛋 〇Wt°/0以上，例如較佳為分離大豆蛋白質等。 得。亦’分離^蛋白質是以下述的方式調製而 1杆：山在脫脂大豆中加入水，酸鹼值在接近中性時 Si並使豆潰分離以得到豆漿。然後，調整豆㈣ ‘中力I ίίρΗ4.5，且回收等電沈殿物。接著，在沈殿 酸驗值口 iff驗性劑，以得到固體濃度5wt%〜15wt%， 以上述二十7^8.0 ’較佳為接近阳6.8〜7.5的水溶液。 用於以到的分離大豆蛋白質’可以將溶液直接使 豆蛋白暫舌ίΐ’或將乾燥後之未殺菌或殺菌後的分離大 液，並且使大豆蛋白皙純Λ還原糖預先作為水溶 魁-疋ΐί 谷解於上述水溶液。然而，分 離大旦蛋白質不限定於上述製造方法，t 製造方法進行各種改變所成的製造方法。 a (大豆蛋白質水解物） 經蛋白本為此蛋上 特別是水解物中之分子量小於500的肽的 ===的總量較高者為更佳。具體而言， 八子曰^ 1ί/物令相_肽及遊離胺基酸的總量， 刀子置小於的肽的含量為50祕以上，而較佳為60 8 201204266 38524pif Wt%以上。 上述分子量小於500的肽，實質上是由經胺基酸2〜3 分子鍵結而成的二肽(dipeptide)及三肽(tripeptide)所構成。 分子量小於500的肽的含量是藉由以下方式計算出： 根據狀用凝膠過濾層析法(gel filtration chromatography)測 畺蛋白質水解物中分子量小於500的肽及遊離胺基酸的成 分比例後，藉由胺基酸分析，並扣除算出的蛋白質水解物 中的遊離胺基酸含量。 如上述之特定的大豆蛋白質水解物，較佳是盡可能降 低分子量小於500的肽以外之肽及遊離胺基酸的比例。換 句話說，蛋白質水解物中的遊離胺基酸的含量，相對於肽 及遊離胺基酸的總置，較佳為12 wt%以下，更佳為5 wt% 以下，更較佳為3 wt%以下。而且，由於蛋白質水解物中 的肽體較佳為低分子，因此蛋白質水解物中的分子量5〇〇 以上的成分比例，相對肽及遊離胺基酸的總量，較佳為4〇 wt%以下，更佳為38wt%以下，進而佳為35«以下。 (蛋白酶） 不管是動物來源、植物來源或微生物來源，本發明之 為了得到大旦蛋自質水解物所使㈣蛋自酶可適宜選自於 在蛋白酶的分類中被分類成「金屬蛋白酶」、「酸性蛋白 酶」、「硫醇蛋白酶」、「絲胺酸蛋白酶」的蛋白酶中， 較佳是可適宜選自於分類成「金屬蛋白酶」、「硫醇蛋白 酶」、「絲胺酸蛋白酶」的蛋白酶中。特別是使2種以上、 或3種以上屬於不同分類的酵素依序或同時作用的分解方 201204266 38524pif 法可使分子量小於500的肽的比例增加，因而較佳。 上述蛋白酶的分類為根據酵素科學領域中普遍進行 之活性中心的胺基酸的種類的分類方法。其中，作為各分 類的代表，「金屬蛋白酶」可列舉桿菌(BaciUus)類中性蛋 白酶、鏈黴菌（Streptomyces)類中性蛋白酶、麴菌 (Aspergillus)類中性蛋白酶、「高溫蛋白酶(Therm〇ase)」等； 「酸性蛋白轉」可列舉胃蛋白酶(pepSin)、麴菌類酸性蛋 酶、「Sumizyme FP」等；「硫醇蛋白酶」可列舉鳳梨酶 (bromelain)、木瓜酶(papain)等；「絲胺酸蛋白酶」例如是 胰蛋白酶(trypsin)、胰凝乳蛋白酶(chym〇trypsin)、枯草菌 蛋白酶(subtilisin)、鏈黴菌類鹼性蛋白酶、「鹼性蛋白酶 (alcalase)」、「^叩以北」等。上述以外的酵素也可根據作 用pH與阻礙劑的反應性，來確認其分類。而且，在活性 中心不同的酵素之間，對基質的作用部位有較大差異因 此可減少「切片殘餘」且有效率地得到酵素分解物。另外， 合併使用不同來源的（來源生物）的酵素能夠更有效率地 製造酵素分解物。即使是同分類，但是來源不同的話，對 作為基質的蛋白質的作用部位也不同，其結果可使分子量 小於500的肽的比例增加。這些蛋白酶較佳為外蛋白酶 (exoprotease)活性較少。 f白酶處理的反應pH或反應溫度，可依照所使用的 蛋白酶的特性設定，通常反應pH在接近最佳化pH進行， 而反應溫度在接近最佳化溫度進行即可。反應溫度 2(TC〜8G°C，較佳為贼〜赃。反應後，加熱至可使酵 201204266 38524pif 素去活化的充分的溫度(60°C 活性去活化。 wot左右），而使殘存酵素 蛋白酶處理後的反應液雖然可直接或濃縮後使用，但 ^常讀及儒賴、綠乾料的賴粉末狀 心Λ 1用。本又菌較佳為加熱殺菌，加熱溫度較佳為u〇<>c 170C ’更佳為130C〜17GX：。加熱時間較佳為3秒〜 如秒之間。另外，反應液可以調整為任意的pH。亦可以 藉由離心分離或過濾等’將在蛋白酶處理時或pH調整時 所，，的不溶物(沈澱物與懸濁物)去除。不溶物的去除， 可大豆蛋白負水解物的抗氧化活性，因而較佳。水解 物進而可藉由活性炭和吸著樹脂進行純化。 (抗氧化作用） 旦本發胃明之蛋白質水解物中相對肽及遊離胺基酸的總 里刀子里小於500的肽的含量為％ wt%以上的大豆蛋白 質水解物，顯示出高抗氧化活性，且可用作為了預防或治 療因生物體氧化所引起的疾病的有效成分。關於上述水解 ，擁有的抗氧化活性’可用非專利文獻丨巾揭示的方法進 行測定，以「ORAC」（〇Xygen Radical Abs〇rbance Capadty : =性氧吸收能力）的值(單位：μιη〇1ΤΕ/θ作為指標。其中， 單位的「ΤΕ」為”Tr〇i〇xequivalent”的簡稱，「Tr〇1〇x」為 t 準物質 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acidj 的》主冊商彳示。ORAC值越高，則表示活性氧吸收能力即抗 氧化活性越高。本發明之蛋白質水解物中之分子量小於 11 201204266 38524pif 500的肽較尚的大豆蛋白質水解物的〇RAC值較佳為35〇 μιηοΐ TE/g以上，更佳為45〇 μιη〇]1 TE/g以上，進而佳為5〇〇 μιηοΐ TE/g 以上。 (與其他抗氧化物質合併使用） 藉由將本發明之蛋白質水解物中相對肽及遊離胺基 酸的總量，分子量小於500的肽的含量為5〇 wt%以上的大 豆蛋白質水解物，與顯示出其他抗氧化活性的物質或含有 該些物質之萃取物1種以上合併使用，則可加成性地提高 抗氧化活性。與其他抗氧化物質合併使用的形態並無特別 的限制，可使用預先與本發明之大豆蛋白質水解物混合而 混合製劑化的物品，而且亦可在本發明中使用大豆蛋白質 水解物的時候’以其他方法添加其他的抗氧化物質而使用。 作為其他的抗氧化物質可列舉，維生素類(vitamin)、 多盼類(polyphenol)、類胡蘿蔔素類(car〇ten〇id)、皂苷類 (saponin)及蒜素㈨以叫等。其中，維生素類例如是，維生 素C、維生素A、維生素E等。多酚類例如是，除了異黃 _(isoflavone)、槲黃酮(qUercetin)、揚梅黃酮(myricetin)、 堪非黃酮醇（kaempferol)、橘皮苷（hesperidin)、柚苷 (naringin)、花青素(anthocyanin)、兒茶素(catechin)、金黃 素(chrysin)、芽菜素(apigenin)、葉黃_(lute〇lin)等類黃酮 類(flavonoid) ’ 或芝麻素(sesamin)、芝麻素盼(sesamin〇1)、 之麻素龄（sesaminol)、表芝麻脂素（episesamin)、芝麻紛 (sesamol)、芝麻紛林(seSamolin)等木酚素類(lignan)以外， 還例如是碧蘿芷(pycnogenols)、薑黃素(curcumin)、綠原酸 12 201204266 38524pif (chlorogenic acid)、沒食子酸（gallic acid)、迷迭香酸 (rosmarinic acid)、土耳其鞣酸（ellagic acid)、香豆素 (coumarin)、阿魏酸(ferulic acid)、薑酴(shogaol)、可可漿 多酸(cacao mass polyphenol)等。類胡蘿蔔素類例如是，胡 蘿蔔素（α-、β-、γ-、δ-)與茄紅素(lycopene)等胡蘿蔔素 類(carotin)，或是葉黃素(lutein) ' 蝦紅素(astaxanthin)、玉 米黃素（zeaxanthin)、斑螯黃質（canthaxanthin)、藻褐素 (fucoxanthin)、環氧玉米黃質(antheraxanthin)、堇菜黃質 (violaxanthin)、辣椒素(capsaicin)等葉黃素類(xanth〇phyll) 荨。皂苷類例如是’由天然皂皮樹(qUillaja sap〇naria)等生 藥而來的皂苷，或是大豆皂苷、茶皂苷等。在使用這些抗 氧化物質時，可用含有這些抗氧化物質的植物萃取物來替 代使用。例如在使用花青素時，可用藍莓(blueberry)萃取 物、黑醋栗(black currant)萃取物、巴西阿薩伊莓(A i Fi) 萃取物、接骨水_—萃取物咖 =抗氧化活性物質或萃取物中，特別是將維生素c、碧蘿 西随伊莓萃取物、薑黃素或芝麻素合併使用的加 成效果更強而較佳。 (在飲食品中的利用） 量，八本t^/自脉解財相雜及賴«酸的總 f水解物，可作為抗氧化社有效成分，且可_在^ 各樣的飲食品中。例如為了防止飲食品自身二 加在飲h中。另外藉由添加本發明之蛋白質水解物^ 13 201204266 38524pif 對肽及遊離胺基酸的總量，分子量小於5〇〇的肽的含量為 50 Wt%以上的大豆蛋白質水解物，使攝取者之生理機能的 抗氧化力發揮，且可得到可預防因生物體氧化所引起的下 述疾病的飲料、藥片、食物棒、沙拉用調味料、肉製品、 點心糕餅、甜點、糖果類及營養補充劑等。 (在醫樂品中的利用） 本發明之蛋白質水解物中相對肽及遊離胺基酸的總 量，分子量小於500的肽的含量為5〇wt%以上的大豆蛋白 質水解物，能夠利用以作為醫藥品。因生物體氧化引起的 疾病例如是，動脈硬化、心肌梗塞、癌症、糖尿病、阿茲 海默氏症、過敏性花粉症等，而本發明之大豆蛋白質水解 物可利用做為了預防及治療這些疾病的醫藥品。另外，在 提供以作為醫藥品的形態時，能夠以液體、粉劑、錠劑、 膠囊等各種形態來使用。 [實例] 以下’以實例具體地說明本發明。 (測定方法） 首先，在實例中所用的各種測定方法整理如下。 <蛋白質含量> 相對於經105°C、12小時乾燥後的大豆蛋白質的重量 分率(weight fraction) ’ 以凱耳達法(KjeldaW meth〇d)測定之 蛋白質重里作為乾燥物中的蛋白質含量，以「％」表示。 然而，氮換算係數為6.25。 <遊離胺基酸及肽的含量> 201204266 38524pif 藉由使用以下的凝膠過濾管柱的HPLC法(High Performance Liquid Chromatography，高效液相層析法)來測 定大豆蛋白質水解物的分子量分佈。 首先，安裝使用肽用凝膠過濾管柱的HPLC系統，然 後加入作為標準分子量(molecular weight marker)之已知的 肽，以在分子量與滯留時間之關係中求得檢量線。其中， 標準分子量是使用[β-Asp]-Angiotensin II的 p-Asp-Arg-Val-Tyr-Ile-His-Pro-Phe(分子量 1046)作為八狀 (octapeptide)、Angiotensin IV 的 Val-Tyr-Ile-His-Pro-Phe(分 子量 775)作為六肽（hexapeptide)、Leu-Enkephalin 的 Tyr-Gly-Gly-Phe-Leu(分子量 555)作為五肽 (pentapeptide)、Glu-Glu-Glu(分子量 405)作為三肽、pro(分 子量115)作為遊離胺基酸。將蛋白質水解物(1%)在1〇,〇〇〇 rpm下離心分離10分鐘後的上澄液，以凝膠過濾用溶劑進 行2倍稀釋，提供5 μΐ的稀釋液至HPLC中。 蛋白質水解物中的遊離胺基酸及分子量小於500的肽 的成分比例(％)，可根據相對全部的吸光度的圖面積，分子 量小於500的範圍（時間範圍）的面積的比例而求得。（使用 管柱：Superdex Peptide 7.5/3〇〇GL(GE Healthcare japan 股Agric. Food. Chem., 52, 4026-4037 2004 υ·', [Summary of the Invention] ^Protection of the invention; Provided as an antioxidant, which can be used in foods and drinks or pharmaceuticals, and exhibits high antioxidant activity. As a result of intensive research in this subject, the present inventors have obtained a total amount of a relative peptide and a free amino acid in a protein hydrolyzate, and a soybean protein hydrolyzate containing 1 or more of a peptide having a molecular weight of less than 5 Å. The present invention has been found to be an antioxidant which exhibits higher antioxidant activity than before. That is, the present invention provides the following (1) to (10). (1) Antioxidant 'It is characterized in that it comprises a soy protein hydrolyzate, and the total amount of the peptide and the free amino acid in the protein hydrolyzate, and the content of the peptide having a molecular weight of less than 500 is 50 wt% or more. (2) The antioxidant of the above (1) wherein the soybean protein hydrolyzate is a soy protein hydrolyzate from which the insoluble matter after hydrolysis is removed. (3) The antioxidant according to the above (1 or 2), which further comprises an antioxidant selected from the group consisting of a vitamin, a multi-enzyme, a carotenoid, a saponin, and allicin. 201204266 38524pif (4) A food or drink containing the antioxidant described in any one of the above (1 to 3). (5) A pharmaceutical product comprising the antioxidant according to any one of the above (1 to 3) as an active ingredient. (6) A method of using a soybean protein hydrolyzate, which comprises, in the production of an antioxidant, a total amount of a relative peptide and a free amino acid in a protein hydrolyzate, and a content of a peptide having a molecular weight of less than 500 is 50 wt% or more. (7) An antioxidant substance is used as an active ingredient in a method for preventing or treating a disease caused by oxidation of a living body, and is characterized by comprising a soy protein hydrolysate' and a relative peptide and a free amine group in the protein hydrolysate The total amount of the acid, the content of the peptide having a molecular weight of less than 500 is 50% by weight or more. (8) The antioxidant substance according to the above (7), which further comprises one or more antioxidant substances selected from the group consisting of vitamins, polyphenols, carotenoids, saponins, and allicin. (9) A method for producing a food or a pharmaceutical product, which comprises adding a soybean protein hydrolyzate as an active ingredient to an antioxidant or a pharmaceutical or a pharmaceutical product for preventing or treating a disease caused by oxidation of a living body, and The total amount of the relative peptide and the free amino acid in the protein hydrolyzate is such that the content of the peptide having a molecular weight of less than 5 Å is 50% by weight or more. (10) The method for producing a food or drink or a pharmaceutical according to the above (9), which further comprises using an antioxidant substance selected from the group consisting of vitamins, polyphenols, carotenoids, saponins, and allicin. . The present invention can provide an antioxidant having practicality and exhibiting high antioxidant activity, which does not have a specific resistance in the isolated soy protein hydrolysate, but uses soy protein hydrolyzate (peptide mixture). ): Second, oxidants can be used to prevent or treat diseases such as arteriosclerosis caused by oxidation of living organisms. In order to make the above features and advantages of the present invention more comprehensible, the following detailed description is made in the accompanying drawings. [Embodiment] The antioxidant of the present invention, the antioxidant substance used as an active ingredient in the method for pretreating a disease caused by oxidation, and the method for preventing or treating a living body oxidation according to the present invention The method for producing a food or drink or a pharmaceutical product to be used for the cause of the disease, or the simple or therapeutic green for the oxidation of the living body of the present invention, characterized by 'a soy protein hydrolyzate containing or used as an active ingredient, and The total amount of the peptide and the free amin〇 acid in the protein hydrolysate is less than 500, and the content of the peptide (piptide) is 50 wt% or more. The invention is specifically described below. (Soybean protein raw material) The soybean protein hydrolyzate of the present invention is obtained by hydrolyzing a protease (pr〇tease#^ soy protein material). As an example of the soybean protein material, water is used to extract whole soybeans and A full-fat soybean milk or a defatted soybean milk obtained by removing a protein component in soybeans and the like, and removing the bean dregs component. As another example of the soybean protein material, it is exemplified by ultrafiltration membrane treatment or electroprecipitation by acid or the like from these soybeans. The soy protein is separated from the protein as a raw material of the soybean protein. As another example of the raw material of the soybean protein, the concentrated soybean obtained by removing the protein from the whey component of the 201204266 38524 pif by acid washing and ethanol washing can be cited. , f W or soy pulverized soy bean powder, as A bean protein raw material. Second, the protein material may also be sterilized, dried items. In addition, 2 to the soy protein material, preferably contains eggs on a dry weight 〇Wt°/0 or more, for example, it is preferred to separate soy protein or the like. It is prepared in the following manner: a mountain is added with water in the defatted soybean, the pH is near neutral, and the bean is separated and the soybean is separated to obtain the soybean milk. Then, the bean (4) is adjusted, and the medium force I ίίρΗ 4.5 is recovered. Then, the uterine substance is tested at the sulphate acid to obtain a solid concentration of 5 wt% to 15 wt%, and the above twenty-seven 8.0 8.0' is preferably an aqueous solution close to 6.8 to 7.5. The isolated soy protein can be used to directly transfer the soy protein to the soy protein or to separate the large liquid after drying or sterilizing, and to make the soy protein 皙 pure Λ reducing sugar as a water-soluble 疋ΐ-疋ΐί 谷 solution In the above aqueous solution, however, the separation of the large-denier protein is not limited to the above-described production method, and the manufacturing method is carried out by various changes in the manufacturing method. a (soy protein hydrolyzate) The molecular weight of the egg protein on the egg, especially the hydrolysate. Preferably, the total amount of the === of the peptides less than 500 is more preferably. Specifically, the total amount of the peptides and the free amino acids of the octopus and the free amino acid is 50% of the peptide. More than the secret, and preferably 60 8 201204266 38524pif Wt% or more The above peptide having a molecular weight of less than 500 is substantially composed of a dipeptide and a tripeptide which are bonded by an amino acid of 2 to 3. The peptide having a molecular weight of less than 500 The content is calculated by the following method: by gel filtration chromatography, the ratio of the components of the peptide having a molecular weight of less than 500 and the free amino acid in the protein hydrolyzate is determined by the amino acid. The calculated free amino acid content in the protein hydrolysate is analyzed and subtracted. As the specific soy protein hydrolyzate described above, it is preferred to reduce the ratio of the peptide other than the peptide having a molecular weight of less than 500 and the free amino acid as much as possible. In other words, the content of the free amino acid in the protein hydrolysate is preferably 12 wt% or less, more preferably 5 wt% or less, still more preferably 3 wt%, based on the total of the peptide and the free amino acid. %the following. Further, since the peptide body in the protein hydrolyzate is preferably a low molecule, the ratio of the component having a molecular weight of 5 Å or more in the protein hydrolyzate is preferably 4 Å or less by weight based on the total amount of the peptide and the free amino acid. More preferably, it is 38 wt% or less, and further preferably 35 « or less. (Protease) Whether the animal source, the plant source or the microbial source, the present invention is used to obtain a large-dan egg self-hydrolyzate. (4) The egg self-enzyme may be suitably selected from the group consisting of "metalloproteinase" in the classification of proteases, The proteases of "acid protease", "thiol protease", and "serine protease" are preferably selected from proteases classified into "metalloproteinase", "thiol protease", and "serine protease". in. In particular, two or more or three or more kinds of enzymes belonging to different classifications are sequentially or simultaneously decomposed. The 201204266 38524pif method can increase the proportion of peptides having a molecular weight of less than 500, and thus is preferable. The classification of the above proteases is a classification method based on the type of amino acid which is commonly carried out in the field of enzyme science. In addition, as a representative of each classification, "metalloproteinase" includes a bacterium (BaciUus)-like neutral protease, a Streptomyces-like neutral protease, an Aspergillus-like neutral protease, and a "high temperature protease (Therm〇ase). "Equivalent protein transfer" includes pepsin (pepSin), sputum acid egg enzyme, "Sumizyme FP", etc.; "thiol protease" includes bromelain (pomelin) and papain (papain); The serine protease is, for example, trypsin, chym〇trypsin, subtilisin, streptomyces alkaline protease, "alcalase", "^" North" and so on. The enzyme other than the above can also be classified according to the reactivity of the pH with the inhibitor. Further, there is a large difference in the action sites of the matrix between the enzymes having different active centers, so that the "slice residue" can be reduced and the enzyme decomposition product can be efficiently obtained. In addition, the combination of enzymes from different sources (source organisms) can produce enzyme decomposition products more efficiently. Even in the same classification, the source of the protein as a matrix differs depending on the source, and as a result, the proportion of the peptide having a molecular weight of less than 500 is increased. These proteases preferably have less exoprotease activity. f The reaction pH or reaction temperature of the white enzyme treatment can be set according to the characteristics of the protease to be used. Usually, the reaction pH is carried out at a near optimum pH, and the reaction temperature is preferably near an optimum temperature. The reaction temperature is 2 (TC~8G °C, preferably thief~赃. After the reaction, it is heated to a sufficient temperature to deactivate the yeast 201204266 38524pifin (60°C activity deactivated. About wot), and the residual enzyme is made. Although the reaction solution after the protease treatment can be used directly or after concentration, it is often used for the use of the powdered heart palpitations of the ruthenium and green dry materials. The bacteria are preferably heat-sterilized, and the heating temperature is preferably u〇. <>c 170C 'More preferably 130C~17GX: The heating time is preferably 3 seconds - such as between seconds. In addition, the reaction liquid can be adjusted to any pH. It can also be separated by centrifugation or filtration. Insoluble matter (precipitate and suspension) is removed during protease treatment or pH adjustment. Removal of insoluble matter is preferred because of the antioxidant activity of the soy protein negative hydrolysate. Purification by activated carbon and sorbent resin (antioxidation) Soy protein hydrolysate containing less than 500 peptides in the total knives of the relative peptide and free amino acid in the protein hydrolysate of the present invention , showing high antioxidant activity, Further, it can be used as an active ingredient for preventing or treating diseases caused by oxidation of living organisms. With regard to the above hydrolysis, the antioxidant activity possessed can be measured by the method disclosed in the non-patent literature, "ORAC" (〇Xygen Radical Abs) 〇rbance Capadty : = the value of the oxygen absorption capacity (unit: μιη〇1ΤΕ / θ as an indicator. Among them, the unit "的" is the abbreviation of "Tr〇i〇xequivalent", and "Tr〇1〇x" is t The main volume of the quasi-substance 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acidj indicates that the higher the ORAC value, the higher the active oxygen absorption capacity, ie the higher the antioxidant activity. The 〇RAC value of the peptide having a molecular weight of less than 11 201204266 38524pif 500 in the hydrolyzate is preferably 35 〇μιηοΐ TE/g or more, more preferably 45 〇μηη〇]1 TE/g or more, and further preferably It is 5〇〇μιηοΐ TE/g or more. (Used in combination with other antioxidants) By the total amount of the relative peptide and free amino acid in the protein hydrolysate of the present invention, the content of the peptide having a molecular weight of less than 500 is 5〇. Wt% to The above-mentioned soybean protein hydrolyzate is used in combination with one or more kinds of substances exhibiting other antioxidant activities or extracts containing the above substances, and the antioxidant activity can be enhanced additively. There is no particular limitation, and an article prepared by mixing and mixing with the soybean protein hydrolyzate of the present invention may be used, and when the soybean protein hydrolyzate is used in the present invention, other antioxidant substances may be added by other methods. use. Examples of other antioxidants include vitamins, polyphenols, carotenoids, saponins, and allicin. Among them, vitamins are, for example, vitamin C, vitamin A, vitamin E and the like. Polyphenols are, for example, in addition to isoflavone, quinone flavone (qUercetin), myricetin, kaempferol, hesperidin, naringin, cyanine Anthocyanin, catechin, chrysin, apigenin, lute〇lin, etc. flavonoids or sesamin, sesamin In addition to lignans such as sesamin〇1, sesaminol, episesamin, sesamol, sesamolin, etc. Py (pycnogenols), curcumin, chlorogenic acid 12 201204266 38524pif (chlorogenic acid), gallic acid, rosmarinic acid, ellagic acid, coumarin Coumarin, ferulic acid, shogaol, cacao mass polyphenol, and the like. Carotenoids are, for example, carotene (α-, β-, γ-, δ-) and carotenoids such as lycopene, or lutein 'astaxanthin ( Astaxanthin), zeaxanthin, canthaxanthin, fucoxanthin, antheraxanthin, violaxanthin, capsaicin, etc. Prime class (xanth〇phyll) 荨. The saponin is, for example, a saponin derived from a crude drug such as qUillaja sap〇naria, or a soybean saponin or a tea saponin. When these antioxidants are used, plant extracts containing these antioxidants can be used instead. For example, when using anthocyanins, blueberry extract, black currant extract, Brazilian acai extract (A i Fi) extract, bone water _-extract coffee = antioxidant activity In the substance or extract, in particular, the addition effect of vitamin C, piroxicam with ilex extract, curcumin or sesamin is stronger and better. (Usage in food and beverage), eight t^/self from the veins, and the total f hydrolyzate of the acid, can be used as an active ingredient in antioxidants, and can be used in various foods and beverages. . For example, in order to prevent the food and beverage itself from being added to the drink h. Further, by adding the protein hydrolyzate of the present invention, the total amount of the peptide and the free amino acid, the content of the peptide having a molecular weight of less than 5 为 is 50 Wt% or more of the soy protein hydrolyzate, so that the physiology of the ingestor The antioxidant function of the function is exerted, and drinks, tablets, food bars, salad seasonings, meat products, snack cakes, desserts, confections, nutritional supplements, etc., which can prevent the following diseases caused by oxidation of living organisms, can be obtained. . (Use in medical music) The total amount of the relative peptide and the free amino acid in the protein hydrolyzate of the present invention, the soybean protein hydrolyzate having a molecular weight of less than 500 and having a peptide content of 5 〇 wt% or more can be utilized as Pharmaceutical products. Diseases caused by oxidation of living organisms are, for example, arteriosclerosis, myocardial infarction, cancer, diabetes, Alzheimer's disease, allergic hay fever, and the like, and the soybean protein hydrolyzate of the present invention can be utilized for the prevention and treatment of these diseases. Pharmaceutical products. Further, when it is provided in the form of a pharmaceutical, it can be used in various forms such as a liquid, a powder, a tablet, or a capsule. [Examples] Hereinafter, the present invention will be specifically described by way of examples. (Measurement Method) First, various measurement methods used in the examples were organized as follows. <Protein content> The weight fraction of soybean protein after drying at 105 ° C for 12 hours ' Protein weight measured by Kjelda W meth〇d as protein in the dried product The content is expressed as "%". However, the nitrogen conversion factor is 6.25. <Content of free amino acid and peptide> 201204266 38524pif The molecular weight distribution of the soybean protein hydrolyzate was measured by HPLC method (High Performance Liquid Chromatography) using the following gel filtration column. First, an HPLC system using a gel filtration column for peptides was installed, and then a known peptide as a molecular weight marker was added to obtain a calibration curve in terms of molecular weight and residence time. Among them, the standard molecular weight is p-Asp-Arg-Val-Tyr-Ile-His-Pro-Phe (molecular weight 1046) using [β-Asp]-Angiotensin II as octapeptide, Val-Tyr-Angiotensin IV Ile-His-Pro-Phe (molecular weight 775) as hexapeptide, Tyr-Gly-Gly-Phe-Leu (molecular weight 555) of Leu-Enkephalin as pentapeptide, Glu-Glu-Glu (molecular weight 405) As a tripeptide, pro (molecular weight 115) as a free amino acid. The protein hydrolyzate (1%) was centrifuged at 1 Torr, rpm for 10 minutes, and the supernatant was diluted twice with a gel filtration solvent to provide a 5 μM dilution to HPLC. The proportion (%) of the free amino acid in the protein hydrolyzate and the peptide having a molecular weight of less than 500 can be determined from the ratio of the area of the absorbance to the total absorbance and the area of the molecular weight of less than 500 (time range). (Using the column: Superdex Peptide 7.5/3〇〇GL (GE Healthcare japan shares)

份有限公司製作）、溶劑：1%SDS/1〇 mM磷酸緩衝液、pH 8·0、管柱溫度25 C、流速0.25 ml/min、檢出波長：220 nm)。 另外，與上述相同，蛋白質水解物中的分子量5〇〇或 500以上的肽的成分比例(％)，可根據相對全部的吸光度的 圖面積，分子量500以上的範圍的面積的比例而求得。 201204266 38524pif 接下來，以胺基酸分析來進行蛋白質水解物中的遊離 胺基酸含量的測定。先在等量的3%磺柳酸(sulfosalicylic acld)中加入蛋白質水解物(4 mg/ml)，於室溫下振動15分 鐘。然後’將在1〇,〇〇〇 ipm下離心分離1〇分鐘後所得到 的上澄液，用〇·45 過濾器來過濾，之後以胺基酸分析 器「JLC500V」（曰本電子股份有限公司製作）來測定遊離 胺基酸。蛋白質水解物中的遊離胺基酸含量是，相對於以 飢耳達法所得到蛋白質含量之比例計算而得。 將從上述所得到之「遊離胺基酸及分子量小於500的 肽的成分比例」扣除「遊離胺基酸含量」的值’作為蛋白 質水解物中的「分子量小於500的肽的含量」。 <ORAC值的測定〉 將知到的樣品分別秤量mg溶解於5〇%乙醇並且 定容至100m卜然後根據非專利文獻1記載的方法進行測 定。定量為使用「Trolox」（註冊商標、KISHIDA化學股份 有限公司購貝）作為標準物質，然後用各測定值來計算出 來。 (製造例1)分離大豆蛋白質的調製 用以下的方式，自低變性脫脂大豆調製分離大豆蛋白 質。 (1) 使用離心分離機去除低變性脫脂大豆的溫水抽出 漿中的豆渣成分，即可作為脫脂豆漿。 (2) 調整得到的脫脂豆漿的酸鹼值至pH4 5，並進行等 電沈澱，然後用離心分離機得到酸沈澱凝乳(curd)並進行了 201204266 38524pif 中和。 (3)將所得到的各成分巾和且在⑽口進行加熱殺 菌10秒。 (製造例2)大豆蛋白質水解物的調製（大豆蛋白質水解 物 A、B) 做出以製造例1得到的分離大豆蛋白質的10%溶液， 並添加驗性蛋白酶」（n〇v〇zymes japan股份有限公司製 作)0.2%或0.5% ’然後在55〇c下進行酵素反應15分鐘。酵 素反應後’經90°C、20分鐘的加熱處理而使反應停止之 後，進行束結乾燥以作為試料(大豆蛋白質水解物A、B)。 (製造例3)大豆蛋白質水解物的調製（大豆蛋白質水解 物 C、D) 做出以製造例1得到的分離大豆蛋白質的3〇%溶液， 並於每一蛋白質加入金屬蛋白酶「高溫蛋白酶」（來源： Bacillus thermoproteolyticus Rokko、大和化成股份有限公 司）1%或2% ’然後在pH 9.0、58°C下進行酵素反應60分 鐘。 之後，每一蛋白質加入絲胺酸蛋白酶「bi〇prase」（來 源：Bacillus sp.、Nagase Chemtex 股份有限公司）〇·5°/0或 1%，然後在pH 7.5、58°C下進行酵素反應60分鐘。 接著，每一蛋白質加入金屬蛋白酶「SumizymeFP」（來 源：Aspergillus oryzae、新日本化學工業股份有限公 司)0.5%或1%，然後在pH 7.5、58°C下進行酵素反應60 分鐘。 17 201204266 38524pif 上述的酵素反應後’使酵素反應液經啊 的加熱處理缝反祕止之後，贿耗乾 二料 (大豆蛋白質水解物C、D)。 邛馮· (製造例4)大豆蛋白質水解物的調製（大豆 物E、F、G) |曰負枣肝 做出以製造例1得到的分離大豆蛋白質的3 並於每-蛋白質加人與製造例3相同的「高溫蛋白酶」 1%、1.5%或2% ’然後在pH9 〇、机下進行酵素反應6〇 分鐘。 〜 之後，每一蛋白質加入與製造例3相同的「」 0.5%、0.75%或1%，然後在ρΗ 7 5、抑下進行酵素反應 60分鐘。 ’ 接著，每一蛋白質加人與製造例3相同的「Sumizyme FP」0.5%、0.75%或1% ’然後在pH 7 5、58t下進行酵素 反應60分鐘。 ’ 上述的酵素反應後，使酵素反應液經9(rc、2〇分鐘 的加熱處理而使反應停止，且用離心分離以及利用孔徑1〇 km的濾膜的過濾去除掉酵素反應中產生的不溶物，然後 進行凍結乾燥以作為試料(大豆蛋白質水解物Ε、ρ、g)。 (試驗例1) 關於製造例2〜4中所得到的大豆蛋白質水解物a〜 G ’測定出蛋白質含量(％)、佔了肽及遊離胺基酸的總量之 分子量小於500的肽含量(％)、分子量5〇〇以上的肽含量， 以及遊離胺基酸含量，還有〇RAc值(μιηο1ΤΕ/δ)(比較例i 18 201204266 38524pif 〜4、實例1〜3)。各蛋白質水解物的調製條件以及分析結 果整理於表1及圖1。 [表1] 大豆蛋白質水解 物 比較 例1 比較 例2 比較 例3 比較 例4 實例1 實例2 實例3 A B C D E F G 蛋 白 酶 (%) 鹼性蛋白酶 0.2 0.5 — — — — 一 高溫蛋白酶 — — 1 2 1 1.5 卜2 bioprase — 一 0.5 1 0.5 0.75 1 Sumizyme FP 一 — 0.5 1 0.5 0.75 1 反應時間（分鐘） 15 15 300 300 300 300 300 去除不溶物 — — — — + + + 蛋白質含量(％) 93.2 93.3 90.7 86.1 83.0 88.8 92.2 分子量小於500的 肽含量(％) 8.6 23.8 40.2 48.4 52.3 59.4 65.1 分子量500以上的 肽含量(％) 92.2 75.9 58.5 42.1 37.2 38.5 31.7 遊離胺基酸含量 (%) 0.2 0.3 1.3 9.5 10.5 2.1 3.2 ORAC 值（μπιοί TE/g) 109.3 193.3 292.8 306.7 376.5 489.4 551.6 如圖1所示’可看見分子量小於500的肽含量與ORAC 值為高度相關，相關係數為0.92。比較例3與比較例4相 比較，雖然比較例4之分子量小於500的肽含量高約8〇/〇， 但疋ORAC值的差異幾乎看不見。另一方面，實例1與比 較例3的酵素反應條件相同，然而在酵素反應後去除不溶 物的實例1，其ORAC值大大地提高。 (試驗例2)大豆蛋白質水解物與抗氧化成分合併使用的 加成效果 接下來，根據測疋ORAC值來檢驗，以製造例*所得 19 201204266 38524pif 到的大豆蛋白質水解物G與已知為高抗氧化活性的抗氧化 物質或含其之萃取物的加成效果。 樣品可使用維生素C、作為各種多紛的代表例之大豆 異黃酮、兒茶素、藍莓萃取物、黑醋栗萃取物、碧蘿芷、 巴西阿薩伊莓萃取物、薑黃素、芝麻素。測定方法為，分 別將樣品100 mg定容至100 ml溶液與將大豆蛋白質水& 物G 1〇〇 mg定容至100 的溶液以1:1混合， 的稀釋倍率進行測定。 預疋 下述表2中表示0RAC值的測定結果。根據表i，大 二蛋，，物〇在單獨使用時的〇RAC值為551 — ^猎與各種抗氧化成分合併使用，證實全都會使各 將大豆蛋自水解物G 4 氧化_加成效果是 值，因此即使將食品成;=^刀二::1 Ϊ合後混合物的 也比單獨的食品成分==”少-半’抗氧化效果 生素C、表現出較高的值。特別是，與維 人偁彳*田"I止、巴西阿薩伊莓提取物、薑黃素、芝麻素 。併使用時，已確認顯 夕 ： 以上的增強效果，且顯示高加=氧性的2倍 201204266 38524pif [表2] 大豆蛋白水解物G 添加效果 無添加（一） 添加（+) 維生素C 888.5 3067.3 上升3.5倍 大豆異黃酮 5540.6 9563.3 上升1.7倍 兒茶素 8349.5 11092.0 上升1.3倍 藍莓提取物 8679.5 12356.9 上升1.4倍 黑醋栗提取物 6636.5 9851.4 上升1.5倍 碧蘿芷 9117.8 19829.5 上升2.2倍 巴西阿薩伊莓提取物 347.6 1025.7 上升3.0倍 薑黃素 7837.6 24376.5 上升3.1倍 芝麻素 236.5 919.5 上升3.9倍 ※數值是表示ORAC值(μιηοΐ TE/g) 雖然本發明已以實例揭露如上，然其並非用以限定本 發明，任何所屬技術領域中具有通常知識者，在不脫離本 發明之精神和範圍内，當可作些許之更動與潤飾，故本發 明之保護範圍當視後附之申請專利範圍所界定者為準。 【圖式簡單說明】 圖1是蛋白質水解物中之分子量小於500的肽的含量 與ORAC值的相關關係的示意圖。 【主要元件符號說明】 無 21Co., Ltd.), solvent: 1% SDS / 1 〇 mM phosphate buffer, pH 8 · 0, column temperature 25 C, flow rate 0.25 ml / min, detection wavelength: 220 nm). Further, in the same manner as described above, the component ratio (%) of the peptide having a molecular weight of 5 Å or more in the protein hydrolyzate can be determined from the ratio of the area of the absorbance to the total absorbance and the area of the molecular weight of 500 or more. 201204266 38524pif Next, the determination of the free amino acid content in the protein hydrolyzate was carried out by amino acid analysis. Protein hydrolyzate (4 mg/ml) was first added to an equal amount of 3% sulfosalicylic acld and shaken at room temperature for 15 minutes. Then, 'the supernatant obtained after centrifugation for 1 minute at 1 〇, 〇〇〇ipm was filtered with a 〇·45 filter, followed by an amino acid analyzer "JLC500V" (Sakamoto Electronics Co., Ltd.) The company made) to determine the free amino acid. The free amino acid content of the protein hydrolysate is calculated relative to the ratio of the protein content obtained by the hungry method. The "value of the free amino acid and the component of the peptide having a molecular weight of less than 500" obtained from the above is subtracted from the "value of the free amino acid content" as "the content of the peptide having a molecular weight of less than 500" in the protein hydrolyzate. <Measurement of ORAC value> The known sample was dissolved in 5 % by weight of ethanol and adjusted to a volume of 100 m, and then measured according to the method described in Non-Patent Document 1. The quantification was carried out using "Trolox" (registered trademark, KISHIDA Chemical Co., Ltd.) as a standard substance, and then calculated using each measured value. (Production Example 1) Preparation of Separation of Soy Protein The soybean protein was prepared by the following method from the low-denatured defatted soybean. (1) Using a centrifugal separator to remove the okara component in the warm water of the low-denatured defatted soybean, it can be used as defatted soy milk. (2) The pH value of the obtained defatted soybean milk was adjusted to pH 4 5, and isoelectric precipitation was carried out, and then an acid precipitated curd was obtained by a centrifugal separator and subjected to neutralization at 201204266 38524pif. (3) The obtained component towels were heated and sterilized at (10) for 10 seconds. (Production Example 2) Preparation of Soy Protein Hydrolysate (Soybean Protein Hydrolysate A, B) A 10% solution of the isolated soybean protein obtained in Production Example 1 was prepared, and an enzyme-producing protease was added" (n〇v〇zymes japan shares) Ltd. made) 0.2% or 0.5% 'The enzyme reaction was then carried out at 55 ° C for 15 minutes. After the reaction of the enzyme, the reaction was stopped by heat treatment at 90 ° C for 20 minutes, and then dried by beam drying to obtain a sample (soy protein hydrolyzate A, B). (Production Example 3) Preparation of Soy Protein Hydrolyzate (Soybean Protein Hydrolysate C, D) A 3 % by weight solution of the isolated soybean protein obtained in Production Example 1 was prepared, and a metalloprotease "high temperature protease" was added to each protein ( Source: Bacillus thermoproteolyticus Rokko, Yamato Chemical Co., Ltd.) 1% or 2% 'The enzyme reaction was then carried out at pH 9.0 and 58 ° C for 60 minutes. Then, each protein was added with the serine protease "bi〇prase" (source: Bacillus sp., Nagase Chemtex Co., Ltd.) 5·5°/0 or 1%, and then the enzyme reaction was carried out at pH 7.5 and 58 °C. 60 minutes. Next, each protein was added with 0.5% or 1% of the metalloprotease "SumizymeFP" (Source: Aspergillus oryzae, Nippon Chemical Industry Co., Ltd.), and then the enzyme reaction was carried out at pH 7.5 and 58 ° C for 60 minutes. 17 201204266 38524pif After the above-mentioned enzyme reaction, the enzyme reaction solution was sterilized by heat treatment, and then the bribe was consumed (soy protein hydrolysate C, D).邛冯· (Production Example 4) Preparation of Soy Protein Hydrolysate (Soybean E, F, G) | 枣 枣 肝 做出 做出 做出 做出 做出 做出 做出 做出 做出 做出 做出 做出 做出 做出 做出 做出 分离 分离 分离 分离 分离 分离 分离 分离 分离 分离 分离 分离 分离 分离Example 3, the same "high temperature protease" 1%, 1.5% or 2% ' Then the enzyme reaction was carried out for 6 minutes at pH 9 机. After that, each protein was added with the same "" 0.5%, 0.75% or 1% as in Production Example 3, and then the enzyme reaction was carried out for 60 minutes under the action of ρΗ 7 5 . Then, each protein was added to the same "Sumizyme FP" as in Production Example 3, 0.5%, 0.75% or 1%', and then the enzyme reaction was carried out at pH 7 5, 58 t for 60 minutes. After the above-mentioned enzyme reaction, the enzyme reaction solution is subjected to heat treatment at 9 (rc, 2 Torr, to stop the reaction, and the insoluble matter generated by the enzyme reaction is removed by centrifugation and filtration using a filter having a pore size of 1 〇km. The product was freeze-dried to obtain a sample (soy protein hydrolysate Ε, ρ, g). (Test Example 1) The protein content (% of the soybean protein hydrolyzate a to G ' obtained in Production Examples 2 to 4 was measured. ), the peptide content (%) having a molecular weight of less than 500, the peptide content of a molecular weight of 5 〇〇 or more, and the free amino acid content, and the 〇RAc value (μιηο1ΤΕ/δ), which accounts for the total amount of the peptide and the free amino acid. (Comparative Example i 18 201204266 38524pif ～4, Examples 1 to 3) The preparation conditions and analysis results of the respective protein hydrolyzates are shown in Table 1 and Fig. 1. [Table 1] Soy protein hydrolyzate Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Example 1 Example 2 Example 3 ABCDEFG Protease (%) Alkaline Protease 0.2 0.5 — — — — A high temperature protease — 1 2 1 1.5 Bu 2 bioprase — A 0.5 1 0.5 0.75 1 Sumizyme FP — 0. 5 1 0.5 0.75 1 Reaction time (minutes) 15 15 300 300 300 300 300 Removal of insoluble matter — — — — + + + Protein content (%) 93.2 93.3 90.7 86.1 83.0 88.8 92.2 Peptide content less than 500 (%) 8.6 23.8 40.2 48.4 52.3 59.4 65.1 Peptide content of more than 500 molecular weight (%) 92.2 75.9 58.5 42.1 37.2 38.5 31.7 Free amino acid content (%) 0.2 0.3 1.3 9.5 10.5 2.1 3.2 ORAC value (μπιοί TE/g) 109.3 193.3 292.8 306.7 376.5 489.4 551.6 As shown in Fig. 1, the peptide content with a molecular weight of less than 500 was found to be highly correlated with the ORAC value, and the correlation coefficient was 0.92. Comparative Example 3 was compared with Comparative Example 4, although the molecular weight of Comparative Example 4 having a molecular weight of less than 500 was about 8〇/〇, but the difference in the ORAC value was almost invisible. On the other hand, the enzyme reaction conditions of Example 1 and Comparative Example 3 were the same, whereas in Example 1, in which the insoluble matter was removed after the enzyme reaction, the ORAC value was greatly improved. (Test Example 2) Addition effect of the combination of the soybean protein hydrolyzate and the antioxidant component Next, the test was carried out based on the measured ORAC value, and the obtained example* was obtained. 19 201204266 38524pif The soy protein hydrolysate G obtained has an additive effect with an antioxidant known to have high antioxidant activity or an extract containing the same. The sample can be used as vitamin C, as a representative example of soy isoflavones, catechins, blueberry extract, blackcurrant extract, Pycnogenol®, Brazilian acaiberry extract, curcumin, and sesamin. The measurement method was carried out by separately diluting 100 mg of the sample to 100 ml of the solution and diluting the solution of soy protein water & G 1 〇〇 mg to 100 at a dilution ratio of 1:1. Predict The results of the measurement of the 0RAC value are shown in Table 2 below. According to Table i, the sophomore egg, the 〇 RAC value of the material 单独 when used alone is 551 — ^ hunting combined with various antioxidant components, confirming that all will make the soybean egg self-hydrolyzate G 4 oxidation _ addition effect It is a value, so even if the food is made; =^2::1, the mixture is higher than the individual food ingredients == "less-half" antioxidant effect C, which is higher. , with the 偁彳人偁彳*田"I, Brazil acaiberry extract, curcumin, sesamin. When used, it has been confirmed that: the above enhancement effect, and shows high plus = 2 times oxygen 201204266 38524pif [Table 2] Soy protein hydrolysate G Adding effect without addition (1) Adding (+) Vitamin C 888.5 3067.3 Up 3.5 times soy isoflavones 5540.6 9563.3 Up 1.7 times catechin 8349.5 11092.0 Up 1.3 times blueberry extract 8679.5 12356.9 Up 1.4 times blackcurrant extract 6636.5 9851.4 rose 1.5 times Pycnogenol 9117.8 19829.5 rose 2.2 times Brazil acaiberry extract 347.6 1025.7 rose 3.0 times curcumin 7837.6 24376.5 increased 3.1 times sesamin 236.5 919.5 The value is 3.9 times. * The numerical value indicates the ORAC value (μιηοΐ TE/g). Although the present invention has been disclosed by way of example, it is not intended to limit the invention, and any one of ordinary skill in the art without departing from the spirit of the invention And the scope of protection of the present invention is defined by the scope of the appended claims. [Figure 1] The molecular weight of the protein hydrolysate is less than 500. Schematic diagram of the correlation between the content of peptide and ORAC value. [Key element symbol description] None 21

Claims (1)

201204266 38524pif 七、申請專利範圍： .一禋抗氧化劑，包括大豆蛋白質水解 水解物中相對於肽及遊離胺基酸的總量 的上述肽的含量為5〇wt%以上。 于里小於50C 2,如申請專利範圍第i項所述之抗氧化劑， ==質水解物為去除加水分解後的不溶物以豆❹ 其4 抗氧化劑， 類及蒜素"種=氧Γ:類胡 w L —種飲食品’包括添加了巾請專利範圍第1項至第 3項中任一項所述之抗氧化劑。 & 一種醫藥品’包細申請專職圍第丨項至第3 項中任-項所叙抗氧化劑作為有效成分。 6. 一種大豆蛋自質水解物的使用方法，包括在製造抗 氧化劑時’蛋白脉解物巾之分子量小於的肽的含量 相對上述肽及獅胺級_量為5Qwt%以上。 7. —種抗氧化物質，為了在預防或治療因生物體氧化 所引起的赫的方法巾作為有效成分而制，其中包括大 丑蛋白，水解物’而蛋白質水解物中之分子量小於綱的 肽的含量相對上述肽及遊離麟義總量為5Qwt%以上。 8. 如申請專利範圍第7項所述之抗氧化物質，其中更 包括選自維生素類、多賴、類胡㈣素類、皂魏及蒜 素中1種以上的抗氧化物質。 22 201204266 38524pif 9. 一種飲食品或醫藥品的製造方法’包括在製造使用 於預防或治療因生物體氧化引起的疾病的飲食品或醫藥品 時’添加作為有效成分之抗氧化物質的大豆蛋白質水解 物’而蛋白質水解物中相對肽及遊離胺基酸的總量，分子 量小於500的上述肽的含量為50 wt%以上。 10. 如申請專利範圍第9項所述之飲食品或醫藥品的 製造方法，其中更包括合併使用選自維生素類、多驗類、 類胡蘿蔔素類、皂苷類及蒜素中1種以上的抗氧化物質。 23201204266 38524pif VII. Patent Application Range: The antioxidant is included in the soybean protein hydrolyzate. The content of the above peptide relative to the total amount of the peptide and the free amino acid is 5 〇 wt% or more. In the less than 50C 2, as claimed in the scope of claim i, the water hydrolysate is removed from the insoluble matter after hydrolysis, the soybean meal, its 4 antioxidants, and the allicin " species = oxime : " " " " " " " " " " " " " " " " " " " " " " " " " " " " " " " " " " " " " " " " " " " & A pharmaceutical product's application for the full range of anti-oxidants as described in the ninth item to the third item. A method for using a soybean egg-derived hydrolysate, which comprises, when the antioxidant is produced, the content of the peptide having a molecular weight smaller than that of the peptide and the lion amine grade is 5 Qwt% or more. 7. An antioxidant substance, which is prepared as an active ingredient in the prevention or treatment of a method which is caused by oxidation of a living body, and includes a large ugly protein, a hydrolyzate, and a molecular weight smaller than the peptide in the protein hydrolyzate. The content is 5 Qwt% or more relative to the total amount of the above peptide and free lining. 8. The antioxidant substance according to item 7 of the patent application, which further comprises an antioxidant substance selected from the group consisting of vitamins, polydips, humins, saponins and allicin. 22 201204266 38524pif 9. A method for producing a food or drink or a pharmaceutical product' includes the soy protein hydrolysis of adding an antioxidant substance as an active ingredient when manufacturing a food or drink or a medicine for preventing or treating a disease caused by oxidation of a living body. And the total amount of the relative peptide and the free amino acid in the protein hydrolyzate, and the content of the above peptide having a molecular weight of less than 500 is 50% by weight or more. 10. The method for producing a food or beverage or a pharmaceutical product according to claim 9, which further comprises the use of a combination of one or more selected from the group consisting of vitamins, multiple tests, carotenoids, saponins, and allicin. Antioxidant. twenty three
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