WO2004032652A1 - 疲労回復用食品組成物 - Google Patents
疲労回復用食品組成物 Download PDFInfo
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- WO2004032652A1 WO2004032652A1 PCT/JP2003/012957 JP0312957W WO2004032652A1 WO 2004032652 A1 WO2004032652 A1 WO 2004032652A1 JP 0312957 W JP0312957 W JP 0312957W WO 2004032652 A1 WO2004032652 A1 WO 2004032652A1
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- extract
- bonito
- fatigue
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- food composition
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- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000037149 energy metabolism Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 235000019514 herring Nutrition 0.000 description 1
- 235000013902 inosinic acid Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 230000010534 mechanism of action Effects 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 230000004899 motility Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 239000004309 nisin Substances 0.000 description 1
- 235000010297 nisin Nutrition 0.000 description 1
- 239000002777 nucleoside Substances 0.000 description 1
- 150000003833 nucleoside derivatives Chemical class 0.000 description 1
- 239000002773 nucleotide Substances 0.000 description 1
- 125000003729 nucleotide group Chemical group 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- JOHZPMXAZQZXHR-UHFFFAOYSA-N pipemidic acid Chemical compound N1=C2N(CC)C=C(C(O)=O)C(=O)C2=CN=C1N1CCNCC1 JOHZPMXAZQZXHR-UHFFFAOYSA-N 0.000 description 1
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000009790 rate-determining step (RDS) Methods 0.000 description 1
- 238000001223 reverse osmosis Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 210000002027 skeletal muscle Anatomy 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 230000008925 spontaneous activity Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000979 synthetic dye Substances 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/20—Fish extracts
-
- 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
- A23L33/13—Nucleic acids or derivatives thereof
-
- 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
- A23L33/15—Vitamins
-
- 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
- A23L33/175—Amino acids
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P3/00—Drugs for disorders of the metabolism
- A61P3/02—Nutrients, e.g. vitamins, minerals
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P43/00—Drugs for specific purposes, not provided for in groups A61P1/00-A61P41/00
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to a migratory fish extract or a nutritional component having a similar composition, which is effective when used by those who are tired in daily life, exhausted by intense or prolonged exercise or work, or have indefinite complaints when getting up.
- the present invention relates to a food composition for recovery from fatigue, such as a fatigue recovery agent, a supplement, and a seasoning, comprising a mixture of the above as an active ingredient.
- nutrient tonic beverages that have been used extensively for recovery from fatigue mainly contain various vitamins, power phene, taurine, etc., but no clear fatigue recovery effect has been shown other than caffeine.
- ginseng, royal jelly and propolis protein even when effective, have their action point (here, action point refers to the biochemical target of the active ingredient, such as a specific enzyme, etc.). It is not clear, and all of these products have significant organoleptic problems. They are difficult to use in forms other than pharmaceutical forms, and are considered to be difficult to use frequently in daily diet.
- anserine and carnosine which are contained in large amounts in seafood and livestock meat, activate ATPase, and in Japanese Patent Application Laid-Open No.
- the present invention quickly recovers from changes in the body after performing work that requires exercise or physical strength, or changes in the body when waking up early in the morning, and restores the force to a state of fatigue ( It is an object of the present invention to provide a food composition for recovering fatigue that recovers quickly and easily satisfies the vitality of the body.
- the present inventors have conducted intensive studies to achieve the above object, and found that a mixture of migratory fish extracts such as bonito, tuna, and mackerel and a mixture of nutrients having a composition similar to this can quickly recover liver ATP.
- the present invention provides a food composition for relieving fatigue, comprising an extract of migratory fish such as bonito, tuna, and mackerel as an active ingredient, and (a) a bonito extract derived from a bonito extract having a composition similar thereto.
- a food composition for relieving fatigue comprising an extract of migratory fish such as bonito, tuna, and mackerel as an active ingredient, and (a) a bonito extract derived from a bonito extract having a composition similar thereto.
- the migratory fish referred to in the present invention means fish such as bonito, tuna, swordfish, mackerel, sardine, sardine, herring, spawning, etc., which regularly move large depending on the season.
- fishes belonging to the order Perciformes such as Katsuo, Mackerel, Soudagasso, Managao, Mina bluefin tuna, Bluefin tuna, Bluefin tuna, Albacore tuna, Meno bluefin tuna, Swordfish bluefin tuna, etc. It is desirable to use This classification is based on the “Primary Color Fish Search Encyclopedia (Revised 13th Edition)” (issued by Kitatakakan, 1989).
- the extract of migratory fish used in the present invention is not particularly limited in its production method and can be obtained by an ordinary method, but if it has the same composition, it is produced by a different production method It may be an extract.
- meat broth such as bonito, tuna, and mackerel and Z or steamed broth are concentrated to about Brix 20 to 40 by a conventional method.
- the filtrate was enzymatically digested with protease at a temperature of 20 to 60 ° C for 1 minute to 24 hours, and then concentrated to about Brix 40 to 60 to obtain bran (eg, glucose or glucose).
- bran eg, glucose or glucose
- Fructose in the range of 0.1 to 10%, and then heat browning at 60 to 150 ° C. for 1 minute to 24 hours.
- the fish can be fisted (Japanese Patent Application Laid-Open No. 2002-19-1913). Gazette). Further, the migrating fish meat broth and Z or steamed broth may be heated and concentrated to about Brix 20 to 40 by a conventional method, and then filtered.In addition to the above extract, other extracts may be used. Carbohydrates, etc., which are energy sources, may be blended.
- such an extract may be one from which salts have been removed by a reverse osmosis filtration method or the like.
- compositions having a similar composition can be used in place of the extract of migratory fish such as bonito, tuna, and mackerel.
- Such compositions include: (a) bonito, tuna, mackerel, etc. 294 mg or more in total of nitrogen compounds such as peptide proteins and amino acids derived from the extract of (b), and (b) 55 mg or more in total of organic acids such as lactic acid, citric acid, malic acid, and succinic acid , (C) at least lmg of nucleic acid-related compounds, and (d) at least 16mg of the total of NaC1 and KC1 mineral components.
- Organic acids are 0.5-2, nucleic acid-related compounds are 0.001-0.5, and mineral components are nutrients in a weight ratio of 0.2-2.
- (a) taurine, aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, norin, methionine, isoleucine, leucine, tyrosine, feninolearayun, lysine, histidine, anserine, , Carnosine and arginine amino acids are each 4mg or more (total amount of amino acids is 76mg or more),
- composition X has a more excellent fatigue recovery effect.
- Composition X contains the bonito extract. It is presumed that unknown components (eg, Maillard reaction products) that are considered to be the cause of the excellent fatigue recovery effect are the migratory fish extract or a mixture of nutrients having a composition similar to that.
- the food composition for recovery from fatigue of the present invention may contain appropriate additives within a range not to impair the effects of the present invention.
- Such additives include carbohydrates (glucose, sucrose, starch, etc.), fats (vegetable oil, fish oil, animal fats, etc.), and proteins (soy protein, milk, etc.) which promote the fatigue recovery effect of migratory fish extracts. Protein, etc.), minerals (potassium salt, sodium salt) , Calcium salts and other inorganic salts), vitamins (thiamine, nisin, vitamin c, carotene, etc.) and other nutritional components; anti-fatigue components such as taurine and caffeine;
- Flavoring ingredients such as aspartame, acesulfame ⁇ , sodium glutamate, and salt; excipients such as carbohydrates and inorganic salts for the same purpose of making granulated, powdered or solid edible and easy to eat; Bacteriostatic components such as ethyl alcohol, acetic acid, sodium acetate, and glycine in natural products; dyes derived from natural products such as annatto dye, safflower dye, paprika dye, red koji dye, grape dye, and various synthetic dyes for similar purposes And the following dyes. Not only these but also other additives commonly used in this field can of course be blended.
- the nutritional composition of the present invention thus produced can be put on the market as it is, that is, appropriately in the form of a liquid mixture, a powder mixture, or the like. They can also be distributed in the form of fatigue remedies, supplements, and seasonings.
- the dosage (intake) of the nutritional composition of the present invention will be described.
- the effect of recovering fatigue was observed when the dose exceeded 63 Omg / kg in terms of dry matter.
- this dose When this dose is converted from animals to humans, it becomes 50,000 mg or more on a dry matter basis per meal as three meals per adult human per day. If the amount is less than this, no effect can be expected.
- Figure 1 shows the change in spontaneous momentum (Experimental Example 1).
- FIG. 2 shows the ATP / AMP ratio in the liver (Experimental Example 1).
- Figure 3 shows the spontaneous momentum change (Experimental example 2).
- FIG. 4 shows the AT PZAMP ratio in the liver (Example 3).
- FIG. 5 shows the AT PZAMP ratio in the liver (Experimental Example 4).
- Figure 6 shows the change in spontaneous momentum (Experimental Example 5).
- FIG. 7 shows the AT PZAMP ratio in the liver (Experimental Example 5).
- Figure 8 shows the change in spontaneous locomotor activity (Experimental Example 6).
- Figure 9 shows the spontaneous momentum change (Experimental example 6).
- FIG. 10 shows the change in spontaneous momentum (Experimental Example 6).
- Figure 11 shows the change in spontaneous locomotor activity (Experimental Example 7).
- Fig. 12 shows the spontaneous exercise after continuous ingestion for one week (Example 8).
- Each of (1) bonito extract A, (2) bonito extract B, and (3) bonito extract C was orally administered using a sonde so that the amount of free amino acid in the bonito extract was 1 g Zkg.
- the locomotor activity was measured for 60 minutes using a spontaneous locomotor measurement device with an infrared sensor, and compared with the control group (Contr 01 group; only deionized distilled water was administered in the same manner as the sample).
- Each sample and distilled water were administered at 0.5 mL.
- Figure 1 shows the results Shown in
- mice were placed on a treadmill and subjected to forced walking exercise for 5 hours.
- the bonito extracts (1) to (3) were administered and killed after the exercise, and the ATPZAMP ratio in the liver was measured.
- hepatic ATP was also observed in mice in the group that did not receive luckiness and administration (untreated group, Blank) and the control group that exercised but administered distilled water (Contro 1 group).
- the / AMP ratio was measured.
- Liver ATP and AMP were measured according to the method of Carter et al. Described in Journal of Chromatography, Vol. 527, pp. 31-39 (1990). The results are shown in Figure 2 below.
- the AT PZA MP ratio in the liver was also measured in the mice of the group that did not receive the dose and administration (the untreated group) and the control group (the Control 1 group) that was subjected to the exercise load but administered the distilled water.
- the administration method and dosage see Experimental Example 1. And Performed under the same conditions.
- 1 g / kg of amino acid (Group A) 2Amino acid mixture of free amino acid composition in bonito extract A (taurine, aspartic acid, threonine, serine, glutamic acid, proline, glycine, faraen, palin, methionine, isoleucine , Oral isine, tyrosine, pheninolealanine, lysine, histidine, anserine, urenolenosine, and arginine) were administered orally at lg / kg (AAM ix group), and then a spontaneous locomotion measurement device with an infrared sensor was used.
- mice Two groups of 6-week-old CDF-1 male mice, each consisting of 6 mice, were placed in tretdominoles, forced walking was applied for 5 hours, and 30 minutes before the end of the exercise, the same administration was performed as above. After the end of the exercise, the animals were sacrificed and the liver ATP / AMP ratio was measured. For comparison, hepatic ATP / PTP levels were also observed in mice in the group that did not receive any fortune or administration (untreated group) or in the control group that did exercise but did receive distilled water (Contro 1 group). The AMP ratio was measured. The results are shown in Figure 7 below.
- a hot water extract of tuna was prepared by the following method. That is, first, 2 kg of hot water was added to minced 1 kg of tuna (hontuna) meat, and the resulting mixture was 95-97. Extraction was performed for 1 hour at C. The boiled juice obtained by filtration was freeze-dried by a conventional method to obtain 42 g of a tuna hot water extract powder.
- a hot water extract was prepared for bonito in the same manner as in the above method. That is, 1 kg of bonito meat is minced and 2 kg of hot water is added to 95-97 ° C For 1 hour. The broth obtained by filtration was freeze-dried by a conventional method to obtain 40 g of bonito hot water extract powder.
- Example 7 Measurement of spontaneous momentum
- the broth of bonito meat is concentrated under reduced pressure to Bri X 30— according to a conventional method, filtered, electrodialyzed (Asalyzer I G3, manufactured by Asahi Kasei Corporation) and freeze-dried to obtain a bonito extract. A desalted product was obtained.
- the animal test was performed by the following method. 5-week-old C consisting of 10 animals per group
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Abstract
Description
Claims
Priority Applications (5)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US10/530,431 US20060093649A1 (en) | 2002-10-11 | 2003-10-09 | Food composition for recovery from fatigue |
EP03751413A EP1550377A4 (en) | 2002-10-11 | 2003-10-09 | FATIGUE RECOVERY FOOD COMPOSITIONS |
JP2004542857A JP4484058B2 (ja) | 2002-10-11 | 2003-10-09 | 疲労回復用食品組成物 |
AU2003271144A AU2003271144A1 (en) | 2002-10-11 | 2003-10-09 | Food compositions for recovery from fatigue |
US12/336,837 US20090104278A1 (en) | 2002-10-11 | 2008-12-17 | Food composition for recovery from fatigue |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
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JP2002298905 | 2002-10-11 | ||
JP2002-298905 | 2002-10-11 |
Related Child Applications (1)
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US12/336,837 Continuation US20090104278A1 (en) | 2002-10-11 | 2008-12-17 | Food composition for recovery from fatigue |
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WO2004032652A1 true WO2004032652A1 (ja) | 2004-04-22 |
Family
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PCT/JP2003/012957 WO2004032652A1 (ja) | 2002-10-11 | 2003-10-09 | 疲労回復用食品組成物 |
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US (2) | US20060093649A1 (ja) |
EP (1) | EP1550377A4 (ja) |
JP (1) | JP4484058B2 (ja) |
AU (1) | AU2003271144A1 (ja) |
WO (1) | WO2004032652A1 (ja) |
Cited By (12)
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WO2006137469A1 (ja) * | 2005-06-22 | 2006-12-28 | Ajinomoto Co., Inc. | 代謝型グルタミン酸受容体活性化剤 |
WO2007029834A1 (ja) * | 2005-09-09 | 2007-03-15 | Ajinomoto Co., Inc. | 食品組成物 |
JP2007228963A (ja) * | 2006-02-02 | 2007-09-13 | Ajinomoto Co Inc | 血流改善作用を有する食品組成物 |
JP2007314467A (ja) * | 2006-05-25 | 2007-12-06 | Takahashi Gakuen | 脳血管性認知症の予防または治療用飲食物、その包装または容器ならびに脳血管性認知症の予防または治療薬 |
WO2008026629A1 (fr) * | 2006-08-30 | 2008-03-06 | Ajinomoto Co., Inc. | Composition alimentaire |
JP2008120754A (ja) * | 2006-11-14 | 2008-05-29 | Kobayashi Pharmaceut Co Ltd | 抗疲労剤 |
US20080193591A1 (en) * | 2005-12-26 | 2008-08-14 | Yaizu Suisankagaku Industry Co., Ltd. | Taste Improving Agent for Food and Beverage Containing Potassium Chloride, Process for Producing Food and Beverage Containing Potassium Chloride and Food and Beverage Containing Potassium Chloride Produced by the Process |
JPWO2006123436A1 (ja) * | 2005-05-19 | 2008-12-25 | 日本ハム株式会社 | 運動機能向上性食品 |
CN101785560A (zh) * | 2010-03-19 | 2010-07-28 | 中国科学院南海海洋研究所 | 一种肠内营养制剂及其制备方法与应用 |
KR101424254B1 (ko) | 2006-11-28 | 2014-07-31 | 닛세이 바이오 카부시키 가이샤 | 내구력 증강 도포제 |
WO2015053336A1 (ja) * | 2013-10-09 | 2015-04-16 | 味の素株式会社 | 抗疲労組成物 |
JP2015120715A (ja) * | 2006-06-13 | 2015-07-02 | 株式会社明治 | アミノ酸組成物を含有する疲労防止剤 |
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US20100304287A1 (en) * | 2009-05-26 | 2010-12-02 | Xerox Corporation | Polyester synthesis |
KR101706754B1 (ko) * | 2014-10-07 | 2017-02-15 | 한국식품연구원 | 항원성이 저감되고 항산화 활성이 우수한 당화 어류단백 분해물 및 이의 제조방법 |
TW201934132A (zh) | 2018-02-13 | 2019-09-01 | 元進莊企業股份有限公司 | 禽類粗蛋白萃取物用於製備抗疲勞之組合物的用途 |
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- 2003-10-09 JP JP2004542857A patent/JP4484058B2/ja not_active Expired - Fee Related
- 2003-10-09 AU AU2003271144A patent/AU2003271144A1/en not_active Abandoned
- 2003-10-09 WO PCT/JP2003/012957 patent/WO2004032652A1/ja active Application Filing
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JPWO2006123436A1 (ja) * | 2005-05-19 | 2008-12-25 | 日本ハム株式会社 | 運動機能向上性食品 |
WO2006137469A1 (ja) * | 2005-06-22 | 2006-12-28 | Ajinomoto Co., Inc. | 代謝型グルタミン酸受容体活性化剤 |
WO2007029834A1 (ja) * | 2005-09-09 | 2007-03-15 | Ajinomoto Co., Inc. | 食品組成物 |
US20080193591A1 (en) * | 2005-12-26 | 2008-08-14 | Yaizu Suisankagaku Industry Co., Ltd. | Taste Improving Agent for Food and Beverage Containing Potassium Chloride, Process for Producing Food and Beverage Containing Potassium Chloride and Food and Beverage Containing Potassium Chloride Produced by the Process |
JP2007228963A (ja) * | 2006-02-02 | 2007-09-13 | Ajinomoto Co Inc | 血流改善作用を有する食品組成物 |
JP2007314467A (ja) * | 2006-05-25 | 2007-12-06 | Takahashi Gakuen | 脳血管性認知症の予防または治療用飲食物、その包装または容器ならびに脳血管性認知症の予防または治療薬 |
JP2015120715A (ja) * | 2006-06-13 | 2015-07-02 | 株式会社明治 | アミノ酸組成物を含有する疲労防止剤 |
WO2008026629A1 (fr) * | 2006-08-30 | 2008-03-06 | Ajinomoto Co., Inc. | Composition alimentaire |
JP2008120754A (ja) * | 2006-11-14 | 2008-05-29 | Kobayashi Pharmaceut Co Ltd | 抗疲労剤 |
KR101424254B1 (ko) | 2006-11-28 | 2014-07-31 | 닛세이 바이오 카부시키 가이샤 | 내구력 증강 도포제 |
CN101785560A (zh) * | 2010-03-19 | 2010-07-28 | 中国科学院南海海洋研究所 | 一种肠内营养制剂及其制备方法与应用 |
CN101785560B (zh) * | 2010-03-19 | 2013-01-09 | 中国科学院南海海洋研究所 | 一种肠内营养制剂及其制备方法与应用 |
WO2015053336A1 (ja) * | 2013-10-09 | 2015-04-16 | 味の素株式会社 | 抗疲労組成物 |
JPWO2015053336A1 (ja) * | 2013-10-09 | 2017-03-09 | 味の素株式会社 | 抗疲労組成物 |
US10369163B2 (en) | 2013-10-09 | 2019-08-06 | Ajinomoto Co., Inc. | Anti-fatigue composition |
Also Published As
Publication number | Publication date |
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JPWO2004032652A1 (ja) | 2006-02-02 |
JP4484058B2 (ja) | 2010-06-16 |
AU2003271144A1 (en) | 2004-05-04 |
US20090104278A1 (en) | 2009-04-23 |
EP1550377A4 (en) | 2012-08-15 |
EP1550377A1 (en) | 2005-07-06 |
US20060093649A1 (en) | 2006-05-04 |
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