TW201803574A - 防止腹瀉用營養組成物 - Google Patents
防止腹瀉用營養組成物 Download PDFInfo
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- TW201803574A TW201803574A TW106119797A TW106119797A TW201803574A TW 201803574 A TW201803574 A TW 201803574A TW 106119797 A TW106119797 A TW 106119797A TW 106119797 A TW106119797 A TW 106119797A TW 201803574 A TW201803574 A TW 201803574A
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- nutritional composition
- pectin
- preventing diarrhea
- diarrhea
- aforementioned
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Abstract
本發明之目的在於提供一種防止腹瀉用營養組成物,其可有效防止腹瀉同時攝取或投予營養成分,且即便以液狀來保管仍可穩定維持黏度。 從果膠之中選擇出酯化度為10~30%、醯胺化度為0~25%且遊離酸度為64%以上並小於85%者,將所選果膠與脂質、碳水化合物及蛋白質一起摻合而成之營養組成物,可有效防止腹瀉同時攝取或投予營養成分,進而即便以液狀來保管仍可穩定維持黏度。
Description
本發明有關於一種防止腹瀉用營養組成物。更詳細而言,本發明有關於一種防止腹瀉用營養組成物,其可有效防止腹瀉同時攝取或投予營養成分,且即便以液狀來保管仍可穩定維持黏度。
在腦中風等腦損傷患者或高齡者等之中,許多的吞嚥機能會降低,而會罹患吞嚥障礙,亦即,在攝取食物時食物誤流入氣管或肺。針對如此吞嚥障礙者之營養補給法之1,已知有透過管子將流動食品直接投予至胃内的經管營養補給法。另一方面,在接受經管營養補給法的患者上,腹瀉是可見頻率最高的症狀。為了在接受經管營養補給法的患者上預防腹瀉,需要充分考量經腸營養劑之組成、投予營養劑之溫度、投予速度等(參考非專利文獻1)。
以往,有報告指出在摻合於經腸營養劑中的食物纖維之中,果膠具有防止腹瀉的效果(參考非專利文獻2)。然而,亦明確得知,在經腸營養劑中僅選擇果膠作為摻合之食物纖維並不必然會觀察到明確的防止腹瀉效果(參考非專利文獻3)。
又,有報告指出,在不透過胃而直接對小腸來經管投予營養劑時,在腹瀉防止劑之有效成分上可使用酯化度5~15%及黏度平均分子量為10000~35000的低甲氧果膠(參考專利文獻1)。然而,現狀是即便是專利文獻1所揭結構之果膠,依然無法獲得充分的防止腹瀉效果。進一步,專利文獻1的腹瀉防止劑是和營養劑分開投予,因此對看護者的負擔大,在忘記投予時不僅是無法獲得防止腹瀉效果,尤其是限定直接投予至小腸的情況這一點,而有泛用性低的缺點。
另一方面,已知果膠是主要從檸檬等柑橘類果皮萃取出的多醣類,且其主要的結構具有D-半乳糖醛酸為α-1,4鍵結的直鏈狀多醣結構。存在於植物細胞壁中的果膠是以D-半乳糖醛酸之羧基為高頻率甲酯化的狀態下存在。果膠的性質會因酯化度(甲酯化半乳糖醛酸殘基之比例:DE值)而異,且可分類為酯化度在50%以上的高甲氧果膠與小於50%的低甲氧果膠。又,依據果膠之純化及去酯化步驟,羧基亦有醯胺化的情形。已知,果膠之酯化度及醯胺化度(DA值)會影響果膠的膠化特性。然而,源自果膠的防止腹瀉機制仍未充分解開,果膠結構之差異是否會在防止腹瀉效果上產生差異仍未明確。
又,營養劑在保管時需要穩定的維持物性,特別是就經腸營養劑而言,從投予簡易性的觀點來看,在投予時具有適度的黏度是有所需求的,在保管時穩定維持適度的黏度更是變得重要。然而,以往,就摻合於營養劑中的果膠而言,並未驗證其結構與保管時黏度穩定性之間的關聯性。
先行技術文獻 [非專利文獻] [非專利文獻1]用以預防併發症之監測與對策、Q14.In:日本靜脈經腸營養學會(編)、靜脈經腸營養指南第三版、照林社、2013年、p.166-167. [非專利文獻2]Schultz AA, Ashby-Hughes B, Taylor R, Gillis DE, Wilkins M. Effects of pectin on diarrhea in critically ill tube-fed patients receiving antibiotics. Am J Crit Care. 2000;9(6):403-11. [非專利文獻3]Zimmaro DM, Rolandelli RH, Koruda MJ, Settle RG, Stein TP, Rombeau JL. Isotonic tube feeding formula induces liquid stool in normal subjects: reversal by pectin. JPEN J Parenter Enteral Nutr. 1989;13(2):117-23.
[專利文獻] [專利文獻1]日本特開2013-253074號公報
發明欲解決之課題 本發明之目的在於提供一種防止腹瀉用營養組成物,其可有效防止腹瀉同時攝取或投予營養成分,且即便以液狀來保管仍可穩定維持黏度。
用以解決課題之手段 本案發明人為解決前述課題而進行精心探討後發現,從果膠之中選擇出酯化度為10~30%、醯胺化度為0~25%且遊離酸度為64%以上並小於85%者,將所選果膠與脂質、碳水化合物及蛋白質一起摻合而成之營養組成物,可有效防止腹瀉同時攝取或投予營養成分,進而即便以液狀來保管仍可穩定維持黏度。本發明是基於該知識進一步一再探討下而完成。
亦即,本發明提供下述所揭態樣之發明。 項1.一種防止腹瀉用營養組成物,含有果膠、脂質、前述果膠以外之碳水化合物及蛋白質,前述果膠之酯化度為10~30%、醯胺化度為0~25%且遊離酸度為64%以上並小於85%。 項2.如項1之防止腹瀉用營養組成物,其中前述果膠之重量平均分子量為35萬~60萬。 項3.如項1或2之防止腹瀉用營養組成物,其中前述碳水化合物包含前述果膠以外之食物纖維及/或醣類。 項4.如項1至3中任一項之防止腹瀉用營養組成物,其中前述碳水化合物包含阿拉伯膠及/或哥地膠(ghatti gum)。 項5.如項1至4中任一項之防止腹瀉用營養組成物,其進一步含有2價金屬鹽。 項6.如項5之防止腹瀉用營養組成物,其中前述2價金屬鹽是在酸性區域中2價金屬離子會遊離的不溶性鹽。 項7.如項1至6中任一項之防止腹瀉用營養組成物,其為液狀。 項8.如項7之防止腹瀉用營養組成物,其含有3~15g/L前述果膠。 項9.如項7或8之防止腹瀉用營養成物項,其在25℃下之黏度為2~100mPa・s。 項10.一種含有果膠、脂質、前述果膠以外之碳水化合物及蛋白質之組成物的用途,其是用來製造防止腹瀉用營養組成物,其中前述果膠之酯化度為10~30%、醯胺化度為0~25%且遊離酸度為64%以上並小於85%。 項11.一種防止腹瀉方法,包含一對需要防止腹瀉者投予或使攝取如項1至9中任一項之防止腹瀉用營養組成物的步驟。
發明效果 本發明之防止腹瀉用營養組成物可有效防止腹瀉,同時可攝取或投予營養成分。又,本發明之防止腹瀉用營養組成物即便在以液狀來保管的情況下,仍可穩定維持黏度,因此可穩定保持適合攝取或投予時的適度黏度直到使用時。
用以實施發明之型態 本發明防止腹瀉用營養組成物之特徵在於含有果膠、脂質、前述果膠以外之碳水化合物及蛋白質,前述果膠之酯化度為10~30%、醯胺化度為0~25%且遊離酸度為64%以上並小於85%。本發明之防止腹瀉用營養組成物可以液狀來提供,且可在防止腹瀉及營養補給的目的下直接攝取或投予。又,本發明之防止腹瀉用營養組成物可以固態狀(粉末狀、顆粒狀等)來提供,亦可在攝取或投予前添加水調製成液狀後,在防止腹瀉及營養補給的目的下攝取或投予。以下,將針對本發明之防止腹瀉用營養組成物進行詳述。
另外,在本說明書中,數值範圍之記載形式「X~Y」表示X以上Y以下。
[果膠] 在本發明之防止腹瀉用營養組成物中使用酯化度為10~30%、醯胺化度為0~25%且遊離酸度為64%以上並小於85%之果膠。透過選擇如此結構之果膠,可達到優異的防止腹瀉效果。又,該果膠可使本發明之防止腹瀉用營養組成物具備適合進行經管投予時的黏性,且可使本發明之防止腹瀉用營養組成物即便直接以液狀保管,仍可具備黏度穩定性。進一步,該果膠若在酸性區域中與2價金屬鹽共存,會具備膠化特性,因此在本發明之防止腹瀉用營養組成物中摻合有2價金屬鹽時,可在攝取或投予時之液狀形態下具備適度的流動性,並且在進入胃内會膠化,藉此亦可防止胃食道逆流。
所謂果膠之酯化度是指在構成果膠之全部D-半乳糖醛酸殘基之中,以甲酯之形態存在之半乳糖醛酸殘基的比例。本發明所使用之果膠其酯化度若為10~30%即可,然若從可更為有效防止腹瀉的觀點來看,酯化度宜舉10~25%。
所謂果膠之醯胺化度是指構成果膠之全部D-半乳糖醛酸殘基之中,具有醯胺基之半乳糖醛酸殘基的比例。本發明所使用之果膠其醯胺化度若為0~25%即可,然若從可更為有效防止腹瀉並且可使保管時之穩定性提升的觀點來看,醯胺化度宜舉15~21%。
所謂果膠之遊離酸度,亦稱為遊離酸含量或DFA值,是根據100%-(酯化度+醯胺化度)來算出的值。本發明所使用之果膠其遊離酸度只要為64%以上且小於85%即可,然若從可更為有效防止腹瀉並且可使保管時之穩定性提升的觀點來看,遊離酸度宜舉64~80%。
本發明中,果膠之酯化度、醯胺化度及遊離酸度是以「第8版食品添加物公定書 厚生勞働省復刻版」(日本食品添加物協會發行、2007年8月31日發)記載之果膠純度試驗法為基準所測定之值。果膠之酯化度、醯胺化度及遊離酸度之具體測定條件如下。
(酯化度、醯胺化度及遊離酸度之測定條件) 精準秤量約5g的試料,放入燒杯,添加鹽酸5ml及60體積%乙醇100ml,在攪拌混合10分鐘後,使用玻璃過濾器(1G3)過濾,將殘留物每一次以15ml、60vol%乙醇/鹽酸混液(20:1)洗6次。接著,以60體積%乙醇清洗先前玻璃過濾器上的殘留物直到不呈現出氯化物的反應。再以乙醇20ml清洗,並在105℃下乾燥2.5小時,冷卻後,測定質量。將其精密秤量相當於約10分之1的量,並將該質量設為W(mg)。對其添加乙醇2ml並使之濕潤,添加已煮沸並冷卻的水100ml,並不時晃動混合使之水合,之後,添加5滴酚酞試液,並以0.1mol/L氫氧化鈉溶液滴定,將滴定值設為V1
。接著,正確秤量並添加0.5mol/L氫氧化鈉溶液20ml,充分晃動混合,並靜置15分鐘。再正確秤量並添加0.5mol/L鹽酸20ml,晃動混合直到液體的桃色消失,以0.1mol/L氫氧化鈉溶液滴定,並將滴定值設為V2
。終點是設為在激烈晃動混合時,液體僅呈一點桃色時。依照氮定量法中凱氏法(Kjeldahl method)的裝置,將滴定好的液體移到500ml的分解燒瓶,並安裝防濺器及冷卻器。另外,將0.1mol/L鹽酸20ml及新的已煮沸並冷卻的水150ml放入吸收用燒瓶,並將冷卻器的下端浸在該液中。將氫氧化鈉(1→10)溶液20ml放入分解燒瓶,邊注意不要太過起泡邊加熱,進行蒸餾直到餾出80~120ml。添加數滴甲基紅試液,並以0.1mol/L氫氧化鈉溶液滴定,將滴定值設為S。另外進行空試驗,將滴定值設為B。然後,依照下述算式算出酯化度、醯胺化度及遊離酸度。
本發明所使用之果膠的重量平均分子量並無特別限制,可舉例如35萬~60萬,且宜為40萬~53萬、以40萬~51萬更佳。在此,果膠之重量平均分子量是利用在標準物質方面使用麥芽三糖及普魯蘭(pullulan)標準品,並以尺寸排除層析法來測定之值。
在本發明防止腹瀉用營養組成物之中,就具有前述結構之果膠的含量而言,可視防止腹瀉用營養組成物之形態、每1次的攝取或投予量等適宜設定即可,例如,若是以液狀提供時,可舉3~15g/L,且宜為5~10g/L、以6~8g/L更佳。又,若將本發明防止腹瀉用營養組成物以固態狀來提供時,將固態狀防止腹瀉用營養組成物中具有前述結構之果膠的含量適宜設定成在攝取或投予前添加預定量的水並做成液狀時,使具有前述結構之果膠的含量成為前述範圍即可。
[脂質] 本發明防止腹瀉用營養組成物可含有脂質作為營養成分。
本發明所使用之脂質的種類並無特別限制,可舉例如米油、椰子油、大豆油、玉米油、菜籽油、棕櫚油、紅花油、葵花油、大豆油、橄欖油、棉籽油、花生油、可可脂等植物油;魚油、牛油、豚油等動物油;脂肪酸、中鏈脂肪酸(碳數6~12左右)三酸甘油酯、二十二碳六烯酸、二十碳五烯酸等。該等脂質可1種單獨使用,亦可2種以上組合使用。
本發明防止腹瀉用營養組成物在做成液狀時,脂質宜在呈乳化的狀態下來含有。在本發明防止腹瀉用營養組成物中含有脂質並做成乳化狀態時,該乳化形態並無特別限制,可舉水包油型或油包水型之任一,且宜為水包油型。又,若將本發明防止腹瀉用營養組成物以固態狀來提供時,油脂宜使用固態狀油脂。
本發明防止腹瀉用營養組成物中脂質的含量可視使用脂質之種類、要具備之能量密度等適宜設定即可,例如,在以液狀來提供時,脂質總量可舉0.1~100g/L,且宜為5~70g/L、以10~40g/L更佳。又,若將本發明防止腹瀉用營養組成物以固態狀來提供時,將固態狀防止腹瀉用營養組成物中脂質的含量適宜設定成在攝取或投予前添加預定量的水並做成液狀時,脂質的總量成為前述範圍即可。
[碳水化合物] 本發明之防止腹瀉用營養組成物在營養成分方面可含有前述果膠以外之碳水化合物。
本發明所使用之碳水化合物的種類並無特別限制,可舉例如前述果膠以外的食物纖維、醣類。該等碳水化合物可1種單獨使用,亦可2種以上組合使用。
前述果膠以外之食物纖維具體可舉前述結構果膠以外之低甲氧果膠、高甲氧果膠、藻酸、藻酸之鹽(鉀鹽、鈉鹽等鹼金屬鹽)、結冷膠、角叉菜膠、阿拉伯膠、哥地膠等。該等食物纖維之中宜可舉阿拉伯膠、哥地膠,且以哥地膠為佳。該等食物纖維可1種單獨使用,亦可2種以上組合使用。
前述醣類具體可舉葡萄糖、半乳糖、果糖、木糖等單醣類;蔗糖、乳糖、麥芽糖等雙醣類;低聚半乳糖、低聚木糖、大豆低聚糖、低聚果糖、乳果低聚糖等寡糖;糊精、澱粉等多醣類。該等醣類可1種單獨使用,亦可2以上組合使用。
本發明防止腹瀉用營養組成物中碳水化合物的含量可視使用之碳水化合物之種類、要具備之能量密度等適宜設定即可,例如,若在以液狀提供時,碳水化合物之總量可舉3~300g/L,且以3~200g/L為宜、以3~180g/L為佳。又,若將本發明防止腹瀉用營養組成物以固態狀來提供時,將固態狀防止腹瀉用營養組成物中碳水化合物的含量適宜設定成在攝取或投予前添加預定量的水並做成液狀時,碳水化合物的總量成為前述範圍即可。
具體而言,若使用前述結構之果膠以外的食物纖維且呈液狀時,例如,前述結構之果膠以外的食物纖維總量可舉3~100g/L,且以3~80g/L為宜、以3~60g/L為佳。更具體來說,若使用阿拉伯膠且以液狀來提供時,則防止腹瀉用營養組成物中阿拉伯膠的含量可舉例如20~70g/L,且以30~60g/L為宜、以40~50g/L為佳。又,若使用哥地膠且以液狀來提供時,則防止腹瀉用營養組成物中哥地膠的含量可舉例如0.5~20g/L,且以0.5~15g/L為宜、以3~10g/L為佳、以3~7.5g/L更佳。又,若將本發明防止腹瀉用營養組成物以固態狀來提供時,將固態狀防止腹瀉用營養組成物中食物纖維之總量、阿拉伯膠之含量、及/或哥地膠之含量適宜設定成在攝取或投予前添加預定量的水並做成液狀時,該等之含量成為前述範圍即可。
又,若使用醣類且以液狀來提供時,防止腹瀉用營養組成物中醣類之含量,例如,醣類之總量可舉3~300g/L,且以3~200g/L為宜、以3~180g/L為佳。又,若將本發明防止腹瀉用營養組成物以固態狀來提供時,將固態狀防止腹瀉用營養組成物中醣類的含量適宜設定成在攝取或投予前添加預定量的水並做成液狀時,醣類的總量成為前述範圍即可。
[蛋白質] 本發明之防止腹瀉用營養組成物在營養成分方面可含有蛋白質。
本發明所使用之蛋白質針對其來源並無特別限制,可舉例如大豆、小麥、碗豆、米等植物來源;蛋、魚貝類、肉類、牛乳、膠原蛋白等動物來源等。又,該等蛋白質可透過酵素分解等而經低分子化。該等蛋白質可1種單獨使用,亦可2種以上組合使用。
本發明防止腹瀉用營養組成物中蛋白質的含量可視使用之蛋白質種類等適宜設定即可,例如,在以液狀來提供時,可舉5~100g/L,且以10~80g/L為宜、以30~70g/L為佳。又,若將本發明防止腹瀉用營養組成物以固態狀來提供時,將固態狀防止腹瀉用營養組成物中蛋白質的含量適宜設定成在攝取或投予前添加預定量的水並做成液狀時,蛋白質的含量成為前述範圍即可。
[水] 本發明防止腹瀉用營養組成物在以液狀來提供時,可含有水作為基材。又,本發明防止腹瀉用營養組成物在以固態狀之形態來提供時,為了使投予或攝取更為容易,可在添加水並做成液狀之形態後再投予或攝取。
本發明防止腹瀉用營養組成物在以液狀來提供時,水的含量可視呈現出的黏度等適宜設定即可,可舉例如500~990g/L,且以600~950g/L為宜、以700~900g/L為佳。又,若將本發明防止腹瀉用營養組成物以固態狀來提供時,則添加、混合水,使在攝取或投予前水的含量成為前述範圍來調製成液狀即可。
[2價金屬鹽] 本發明防止腹瀉用營養組成物宜含有2價金屬鹽。前述特定結構之果膠具備若在酸性區域中與2價金屬鹽共存會膠化的特性,因此在本發明防止腹瀉用營養組成物中摻合2價金屬鹽時,可在攝取或投予時的液狀形態下,具備適度的流動性,且一旦進入胃内暴露於酸性環境下,則可促進果膠之膠化並防止胃食道逆流。
構成2價金屬鹽之2價金屬具體可舉鎂、鈣、鋇等。該等之中宜舉鎂、鈣。
為了讓2價金屬離子促進特定結構之果膠的增稠或膠化,本發明所使用之2價金屬鹽宜為在酸性區域中2價金屬離子會遊離的不溶性鹽。在此,所謂「在酸性區域中2價金屬離子會遊離的不溶性鹽」,是指在中性及鹼性區域中為顯示出不溶性或難溶性,然在酸性區域中會溶解且2價金屬離子會遊離者。又,所謂「不溶性」是指為了溶解1g試料需要10,000g以上的水、所謂「難溶性」是指為了溶解1g試料需要1,000~10,000g的水。2價金屬鹽若是使用在酸性區域中2價金屬離子會遊離的不溶性鹽,則在流通或保存時不會促進增稠或膠化,而在進入胃內的時間點下伴隨pH降低,可促進前述增稠劑的增稠或膠化。在酸性區域中2價金屬離子會遊離的不溶性鹽具體可舉磷酸三鈣、磷酸三鎂等2價金屬之磷酸鹽;氧化鈣、氧化鎂等2價金屬之氧化物;碳酸鈣、碳酸鎂等2價金屬之碳酸鹽等。該等之中,宜舉2價金屬之磷酸鹽。
又,若將2價金屬鹽透過實施胃溶性包衣、與正磷酸鹽或聚合磷酸鹽等併用使之形成可溶性錯離子,藉此設計成可在中性區域中2價金屬離子不會遊離,而在酸性pH中2價金屬離子會遊離,則亦可為2價金屬之氯化物、2價金屬之硫酸化物、有機酸的2價金屬鹽等。
該等2價金屬鹽可1種單獨使用,又,亦可2種以上組合使用。
該等2價金屬鹽之中,從使之更有效具備一進入胃內會膠化之特性的觀點來看,宜舉2價金屬之磷酸鹽、2價金屬之氧化物、2價金屬之碳酸鹽;且以2價金屬之磷酸鹽為佳、以磷酸鈣、磷酸鎂更佳。
本發明防止腹瀉用營養組成物中2價金屬鹽之含量可視使用之2價金屬鹽的種類等適宜設定,若在以液狀來提供時,可舉例如為0.1~10g/L,且以0.5~7g/L為宜、以1~5g/L為佳。又,若將本發明防止腹瀉用營養組成物以固態狀來提供時,將固態狀防止腹瀉用營養組成物中2價金屬鹽的含量適宜設定成在攝取或投予前添加預定量的水並做成液狀時,2價金屬鹽的含量成為前述範圍即可。
[其他摻合成分] 本發明防止腹瀉用營養組成物可進一步視需要含有卵磷脂、脂肪酸蔗糖酯、脂肪酸甘油酯、脂肪酸去水山梨醇酯等乳化劑;pH調節劑、維生素、礦物質、甜味劑、抗氧化劑、防腐劑、調味料、著色劑、香料等添加劑。
[防止腹瀉用營養組成物之物性] 將本發明防止腹瀉用營養組成物以液狀來提供時,在pH方面,從在流通、保管時不使之膠化或增稠而可保持良好黏性的觀點來看,通常可舉5.5以上且小於9,且宜為6.0~8.0。又,若將本發明防止腹瀉用營養組成物以固態狀來提供時,將固態狀防止腹瀉用營養組成物中的組成適宜設定成在攝取或投予前添加預定量的水並做成液狀時,pH成為前述範圍即可。
又,將本發明防止腹瀉用營養組成物以液狀來提供時,在黏度方面,通常可舉2~100mPa・s,且以3~70mPa・s為宜、以5~50mPa・s為佳。若具備如此黏度,則流動性良好,且可容易進行利用胃造口管或鼻管的投予。又,本發明防止腹瀉用營養組成物即便以液狀保管仍具備黏度穩定性,因此在保管中能抑制黏度上昇,而可穩定維持前述黏度範圍。另外,前述黏度是在25℃下、使用B型黏度計,並使用L套件(L adapter)、在旋轉數設定為12rpm下所測定之值。
又,若將本發明之防止腹瀉用營養組成物以固態狀來提供時,將固態狀防止腹瀉用營養組成物之組成適宜設定成在攝取或投予前添加預定量的水並做成液狀時,黏度成為前述範圍即可。
為了在本發明防止腹瀉用營養組成物上具備前述黏度,調節前述特定結構果膠之含量、營養成分之種類或含量等即可。
本發明防止腹瀉用營養組成物之能量密度並無特別限制,適宜設定即可,若以液狀來提供時,可舉例如0.1~7kcal/g,且以0.3~5kcal/g為宜、以0.5~3kcal/g為佳。又,若將本發明防止腹瀉用營養組成物以固態狀來提供時,將固態狀防止腹瀉用營養組成物之組成適宜設定成在攝取或投予前添加預定量的水並做成液狀時,能量密度成為前述範圍即可。
[防止腹瀉用營養組成物之形狀] 本發明之防止腹瀉用營養組成物,如前述,可以液狀之形態來提供,又,亦可以粉末狀、顆粒狀等固態狀之形態來提供。
本發明防止腹瀉用營養組成物為液狀之形態時,在保管中可穩定的維持黏度。
又,本發明之防止腹瀉用營養組成物為固態狀之形態時,可添加水並做成液狀來攝取或投予。固態狀時,即便以添加水並做成液狀的狀態來保管,仍可穩定維持黏度,因此可一次調製複數次攝取或投予量之液狀的防止腹瀉用營養組成物並保管。
[防止腹瀉用營養組成物之製法] 本發明防止腹瀉用營養組成物可利用依其形態之製法來調製。例如,若在本發明防止腹瀉用營養組成物為液狀時,可透過在水中添加、混合預定量之前述特定結構之果膠、脂質、碳水化合物、蛋白質、及視需要而摻合之其他成分來製造。又,若將本發明防止腹瀉用營養組成物做成乳化狀態時,在該等混合物中混入水並以均質機進行乳化即可。又,在本發明防止腹瀉用營養組成物中摻合2價金屬鹽時,在添加2價金屬鹽的時候,宜先調整成添加2價金屬鹽之混合液不會因2價金屬鹽而產生前述特定結構果膠之膠化的pH區域。
又,若將本發明防止腹瀉用營養組成物以液狀來提供時,宜在填充於鋁袋(aluminum pouch)或軟包(soft bag)等容器之前或後,先接受加熱殺菌處理。透過如此接受加熱殺菌處理,可提高保存穩定性。加熱殺菌處理的溫度條件並無特別限制,可舉例如110~150℃,且宜為120~145℃。加熱殺菌處理之具體例可例示加壓加熱殺菌、超高溫瞬間殺菌(UHT)、高溫短時間殺菌(HTST)等。
又,若將本發明防止腹瀉用營養組成物以固態狀來提供時,可透過添加、混合預定量之前述特定結構之果膠、脂質、碳水化合物、蛋白質、及視需要而摻合之其他成分來製造。又,可在水中添加、混合預定量之前述各成分後,利用噴霧乾燥、冷凍乾燥、流動層乾燥、真空減壓乾燥等來調製成粉末狀或顆粒狀,又,亦可接受動層造粒法、流動層多機能型造粒法、噴霧乾燥造粒法、轉動造粒法、攪拌造粒法等來調製成顆粒狀。
[防止腹瀉用營養組成物之用途、使用方法] 本發明之防止腹瀉用營養組成物可在改善或預防腹瀉、及營養補給之目的下使用。本發明之防止腹瀉用營養組成物的適用對象者若為有腹瀉症狀且欲改善其者、或有腹瀉發作之風險且欲預防其者即可。特別是接受經管營養補給的患者腹瀉會高頻率的發作,而可適當作為本發明之防止腹瀉用營養組成物的適用對象。
針對本發明防止腹瀉用營養組成物之攝取或投予方法,只要是以液狀之形態來攝取或投予,則任何方法皆可。例如,若在對非吞嚥障礙者使用時,可舉口服攝取,又,若在對吞嚥障礙者使用時,可舉經由胃造口管(catheter)或鼻管(catheter)等的經管投予。
本發明防止腹瀉用營養組成物之攝取或投予量可視其能量密度、攝取或投予者之症狀、性別、年齡等適宜設定,例如,每1次之本發明防止腹瀉用營養組成物的攝取或投予量,換算成前述特定結構之果膠量,可舉3~18g左右、宜為7~12g左右,1日1~5次左右、宜為1日1~3次左右。
[實施例] 以下將顯示實施例等以更具體說明本發明。此外,本發明並非為以下之實施形態所限定。
試驗例1:驗證防止腹瀉效果 1.準備果膠 準備表2所示之果膠1~8。各果膠在酯化度與醯胺化度分別不同。各果膠之酯化度、醯胺化度及遊離酸度是依照前述方法來測定。
又,各果膠之重量平均分子量是使用尺寸排除層析法來求得。重量平均分子量之具體測定條件如下述。 使用在Shodex GPC 101(昭和電工股份有限公司製) 連結有2根TSKgel GMPWXL(TOSOH股份有限公司製)者,安裝示差折射計 RI-71S(昭和電工股份有限公司製),並使用480II data station GPC program (System Instruments股份有限公司)來分析數據。獲得之波鋒的分子量是利用基於麥芽三糖及普魯蘭標準品(具有504、1540、6200、21700、48800、200000、348000、2560000的分子量)之溶出時間及分子量而做成的標準曲線來求得。再者,尺寸排除層析法之設定條件如下述。 機種:Shodex GPC 101(昭和電工股份有限公司) 檢測器:示差折射計RI-71S(昭和電工股份有限公司) 管柱:連結有2根TSKgel GMPWXL、φ7.8mm×300mm(TOSOH股份有限公司)者 管柱溫度:40℃ 流量:1.0ml/min 移動相:0.1mol/l硝酸鈉溶液 試料液注入量:100μl
2.調製營養組成物 調製表1所示組成之營養組成物(液狀)。具體而言,除了果膠之外,在水中添加各摻合成分並以攪拌機混合後,調整到pH7.0,之後,添加果膠,並以高壓均質機(使用LAB-1000,APV公司製)進行均質化(50MP、2次(pass))。將已均質化之營養組成物(水包油型乳化組成物)填充於袋子(pouch)中並接受加熱殺菌處理(121℃、10分)。再者,比較例1是不含果膠的營養組成物。又,最終獲得之營養組成物之pH顯示於表2。
3.評價防止腹瀉效果 為了評價在攝取各營養組成物時的防止腹瀉效果,讓SD系雄性大鼠(9~10週齡)自由攝取調製好的各營養組成物2個禮拜。在最後5天觀察、記錄糞便的性狀。糞便之性狀是透過目視來判別是正常便或腹瀉(水樣便或泥狀便)。在本試驗中,每組是使用4隻至5隻大鼠。
獲得之結果顯示於表2。結果,給予不含果膠之營養組成物(比較例1)的動物呈現出腹瀉,可認為反映出發生作為在投予經腸營養劑時之併發症的腹瀉。相對於此,在摻合有果膠1~3之營養組成物(比較例2~4)時腹瀉並未改善,相對的,在摻合有果膠4~8之營養組成物(實施例1~4及比較例5)時可觀察到正常便,而確認有腹瀉之防止效果。
亦即,從本試驗結果清楚得知,透過選擇酯化度為10~30%、醯胺化度為0~25%且遊離酸度為64%以上之果膠,可有效抑制腹瀉的發生。
[表2]
試驗例2:驗證黏度穩定性 在前述試驗例1所使用之營養組成物之中,只有比較例5在試驗期間中有黏度逐漸增加的印象。在此,在前述試驗例1所調製的營養組成物之中,針對實施例2、實施例4及比較例5,來探討常溫保管中的黏度推移。
在已填充於加熱殺菌後之袋子的狀態下,將營養組成物保管在25℃下,在經過預定的期間後,從袋子取出營養組成物,並測定黏度。黏度測定是使用B型黏度計(RB80L型、東機產業股份有限公司),並在25℃、旋轉數12rpm的條件下測定。
獲得之結果顯示在表3。從該結果可知,相對於實施例2及4之營養組成物在保管後可穩定保持黏度,在比較例5之營養組成物在調製後7日已可觀察到顯著的黏度增加。
亦即,從本試驗結果鑑別出,即便營養組成物中摻合之果膠的酯化度是10~30%且醯胺化度是0~25%,然在遊離酸含量是90%時,保管時黏度會上昇,而無法具備黏度穩定性。實際上作為經腸營養來經鼻經管投予時,黏度超過100mPa・s之類的組成物在投予上需要花費長時間而認為並不實用。因此,可以說為了具備保管時之黏度穩定性,果膠的遊離酸度必須要小於85%。
從以上試驗例1及2之結果可確認到,為了可有效防止腹瀉,同時可具備保管中的黏度穩定性,需要選擇酯化度為10~30%、醯胺化度為0~25%且遊離酸度為64%以上並小於85%的果膠。
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Claims (10)
- 一種防止腹瀉用營養組成物,含有果膠、脂質、前述果膠以外之碳水化合物及蛋白質,前述果膠之酯化度為10~30%、醯胺化度為0~25%且遊離酸度為64%以上並小於85%。
- 如請求項1之防止腹瀉用營養組成物,其中前述果膠之重量平均分子量為35萬~60萬。
- 如請求項1之或2之防止腹瀉用營養組成物,其中前述碳水化合物包含前述果膠以外之食物纖維及/或醣類。
- 如請求項1至3中任一項之防止腹瀉用營養組成物,其中前述碳水化合物包含阿拉伯膠及/或哥地膠(ghatti gum)。
- 如請求項1至4中任一項之防止腹瀉用營養組成物,其進一步含有2價金屬鹽。
- 如請求項5之防止腹瀉用營養組成物,其中前述2價金屬鹽是在酸性區域中2價金屬離子會遊離的不溶性鹽。
- 如請求項1至6中任一項之防止腹瀉用營養組成物,其為液狀。
- 如請求項7之防止腹瀉用營養組成物,其含有3~15g/L前述果膠。
- 如請求項7或8之防止腹瀉用營養成物項,其在25℃下之黏度為2~100mPa・s。
- 一種含有果膠、脂質、前述果膠以外之碳水化合物及蛋白質之組成物的用途,其是用來製造防止腹瀉用營養組成物,其中前述果膠之酯化度為10~30%、醯胺化度為0~25%且遊離酸度為64%以上並小於85%。
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IN166167B (zh) | 1983-06-16 | 1990-03-24 | Sulzer Ag | |
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WO1998058968A1 (en) * | 1997-06-23 | 1998-12-30 | Danisco A/S | Methods of obtaining selected pectin fractions, such fractions and their use |
ES2267783T3 (es) * | 2000-06-09 | 2007-03-16 | Cp Kelco Aps | Pectinas de bajo metoxilo, procedimiento para su obtencion y sistemas acuosos estables que comprenden dichas peptinas. |
US6699977B1 (en) | 2000-06-09 | 2004-03-02 | Cp Kelco Aps | Low methoxyl pectins, processes thereof, and stabilized aqueous systems comprising the same |
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US20070082029A1 (en) * | 2005-10-07 | 2007-04-12 | Aimutis William R | Fiber satiety compositions |
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JP6134156B2 (ja) * | 2012-02-22 | 2017-05-24 | キユーピー株式会社 | 下痢防止用組成物 |
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JP5505577B1 (ja) * | 2012-07-09 | 2014-05-28 | キユーピー株式会社 | ペクチン水溶液 |
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MY190768A (en) | 2022-05-12 |
AU2017284391A2 (en) | 2019-01-24 |
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KR102478958B1 (ko) | 2022-12-16 |
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CN109310707B (zh) | 2021-08-27 |
AU2017284391B2 (en) | 2022-11-17 |
JP6902797B2 (ja) | 2021-07-14 |
EP3473258A1 (en) | 2019-04-24 |
CN109310707A (zh) | 2019-02-05 |
KR20190018422A (ko) | 2019-02-22 |
EP3473258A4 (en) | 2020-01-15 |
AU2017284391A1 (en) | 2018-12-13 |
SG11201809969UA (en) | 2018-12-28 |
EP3473258B1 (en) | 2021-06-02 |
TWI732887B (zh) | 2021-07-11 |
WO2017217326A1 (ja) | 2017-12-21 |
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