WO2004086880A1

WO2004086880A1 - Sodium chloride-containing foods and drinks

Info

Publication number: WO2004086880A1
Application number: PCT/JP2004/003421
Authority: WO
Inventors: Jun Yamakoshi; Yoshihiro Ogawa; Akio Obata; Norikazu Fujii; Makoto Saito; Kohsuke Matsumoto
Original assignee: Kikkoman Corporation
Priority date: 2003-03-28
Filing date: 2004-03-15
Publication date: 2004-10-14
Also published as: JP2004290129A

Abstract

It is intended to provide foods and drinks containing sodium chloride which can regulate an increase in blood pressure and prevent heart enlargement. Namely, foods and drinks containing sodium chloride which are obtained by adding at least a substance having a hypotensive effect, which is selected from the group consisting of renin-angiotensin system inhibitors, sympathetic blocking agents, nitrogen monoxide production promoters, diuretic substances, vasodilators belonging to the type of calcium antagonists, vasodilators of other types and other hypotensive substances, together with potassium chloride to sodium chloride, miso, soy sauce or processed foods using the same.

Description

Description Salt-containing food and beverage technology

The present invention relates to a salt-containing food or beverage that can suppress a rise in blood pressure and prevent cardiac hypertrophy when the salt-containing food or drink is ingested. Background art

Chronic hypertrophy of cardiac hypertrophy due to hypertension leads to ischemic heart disease such as myocardial infarction, heart failure, and angina, so preventing cardiac hypertrophy is extremely significant.

Conventionally, salt-containing foods and drinks that can suppress an increase in blood pressure when salt-containing foods and drinks are consumed are known. For example, a sodium salt-containing oral feeding composition characterized by containing a peptide that inhibits angiotensin converting enzyme obtained by degrading casein with a protease is known (Japanese Patent Application Laid-Open (JP-A) No. 2_88). Reference is made to Japanese Patent Publication No. 167052. .

Also, miso (food containing salt), which is a high content of isoflavone compound, obtained by adding 0.01 to 0.5% (W / W) of isoflavone compound to miso (Japanese Patent Application Laid-Open No. Hei 9-18772) is known. 44 No. 4). It is known that isoflavone compounds can be used as substances having a hypotensive action (producing substances of nitric oxide) (The 55th Annual Meeting of the Japanese Society of Nutrition and Food Science, pp. 208, 3H— 0 4a). Disclosure of the invention

However, it has been found that when these two salt-containing foods and drinks are ingested, the increase in blood pressure can be suppressed due to the presence of a substance having a hypotensive effect, but cardiac hypertrophy cannot be prevented, despite the intake of salt.

An object of the present invention is to provide a salt-containing food or drink that can suppress a rise in blood pressure and prevent cardiac hypertrophy by ingestion. The present inventors have conducted intensive studies in order to solve the above-mentioned problems, and as a result, have found that the above-mentioned problems can be solved by coexisting a salt-containing beverage and a food or drink containing a substance having a blood pressure lowering effect with a salt-reducing salt. The present invention has been completed based on this finding.

That is, the present invention relates to a salt-containing food or drink comprising a substance having a blood pressure lowering effect and potassium chloride.

Hereinafter, the present invention will be described in detail.

The substance having a blood pressure lowering effect used in the present invention includes renin / angiotensin system inhibitor, sympathetic inhibitor, nitric oxide production promoting substance, diuretic substance, vasodilator belonging to calcium antagonist, and the like. Examples include vasodilators and other substances having a hypotensive effect.

These may be used alone or in combination.

Examples of renin-angiotensin system inhibitors include nicotianamine (see Japanese Patent Application Laid-Open No. 5-246865), laver-derived peptides (patent No. 3272628), fish-derived peptides (special Japanese Patent Application Laid-Open No. 2002-22413), Lactotriptide (US Pat. No. 6,534,304), Acerapril, Imidabril hydrochloride, Enala prill maleate, Captopril, Quinapril hydrochloride, cilazapril hydrochloride, temocapril hydrochloride, delapril hydrochloride, trandolapril, benazepril hydrochloride, perindopril erupmine, ricinoburil, candesartan cilexetil, and oral sultanamide.

Examples of the above-mentioned sympatholytic substances include aminoaminobutyric acid (see JP-A-11-151702), nadrol, propranolol hydrochloride, tilisolol hydrochloride, prazirol, indenolol hydrochloride, carteolol hydrochloride, pindolol, Penbutolol hydrochloride, pnitrolol hydrochloride, poppindolol malonate, atenolol, pisoprol fumarate, metoprolol tartrate, betaxolol hydrochloride, acebutolol hydrochloride, ceriprolol hydrochloride, amamoslurol hydrochloride, arotinolol hydrochloride, carvedilol hydrochloride, laberolol hydrochloride Examples include pantrol, methyldoba, guanethidine sulfate, and betadine sulfate.

Examples of the nitric oxide production-promoting substance include isoflavones (see Japanese Patent Application Laid-Open No. Hei 91-187244). Diuretics include torino, mide, methicran, metrazone, mefluside, furosemide, perapidil, terazosin hydrochloride, doxazosin mesylate, bunazosin hydrochloride, prazosin hydrochloride, guanabene acetate, guanfacine hydrochloride, hydrocloth thiazide, hydroflumethiazide, Benthyl hydrochloride thiazide, penflutide, methiclothiazide, indapamide, chloridridone, spironolactone, triamterene and the like.

In addition, vasodilators include (1) amlodipine besylate, aranidipine, efonidipine hydrochloride, diltiazem hydrochloride, dicardipine hydrochloride, which belong to calcium antagonists, cilnidipine, dicardipine hydrochloride, dissoldipine, nitrendipine, nifedipine, nilvadipine, Barnidipine hydrochloride, felodipine, benidipine hydrochloride, manidipine hydrochloride and the like, and (2) vasodilators belonging to others include hydralazine, todralazine hydrochloride, hydralazine hydrochloride, budralazine, and caridinogenase.

Other substances having an antihypertensive effect include alsaroxylone, syrosingopine, reserpine, reserpyrin hydrochloride dimethylaminoethyl hydrochloride, recinamiso, dihydroergotoxin mesylate, reserpine carbazochrome ventil hydroclothiazide, reserpine Hydralazine hydrochloride, reserpine · hydralazine hydrochloride · thiazide hydrochloride, reserpine · thiazide hydrochloride, flosemid · reserpine and the like.

In the present invention, any other substance having a blood pressure lowering action that is known to have a blood pressure lowering action can be adopted.

Examples of the potassium chloride include ordinary potassium chloride and sea salt containing high concentration of potassium chloride.

Examples of salt-containing foods and drinks include salt, miso, soy sauce or food processed using these (eg, salt-containing liquid seasonings (such as grilled meat sauce, ponzu soy sauce, sauces, etc.), dried plums, and pickles (as pickles, takuan, etc.). , Luxury goods (such as dried fish), salted fish, dairy products (such as flaps), mayonnaise, livestock meat products (such as sausages), confectionery, nuts and sports drinks, and the like. For the production of the salt-containing food and drink of the present invention, an ordinary method for producing salt-containing food and drink can be adopted.

In the production of the salt-containing food and drink of the present invention, the content of the substance having a blood pressure lowering effect on the salt-containing food and drink is adjusted to 2 mg to 2 g per 1 g of the salt of the salt-containing food or drink to be ingested. Preferably. Among them, 5 to 50 Omg is more preferable, and 10 to 10 Omg is most preferable. For example, the salt-containing food or drink of the present invention is soy sauce having a salt content of 16 (wZv)% containing a substance having a hypotensive effect and potassium chloride, and the soy sauce has an intake of 1 Om 1. In this case, the content of the substance having a blood pressure lowering effect is preferably from 3.2 mg to 3.2 g, more preferably from 8 to 8 per 10 ml of this soy sauce (containing 1.6 g of salt). 0 Omg, most preferably 16 to 16 Omg.

In the production of the salt-containing food and drink, the content of the substance having a blood pressure lowering effect on the salt-containing food and drink may be adjusted by adding the substance. (1) Involve superior microorganisms (such as Aspergillus, yeast, lactic acid bacteria, and other superior bacteria), and ferment or ripen by such microorganisms; or (2) Enzymatic degradation by various enzymes (peptidase, protease, etc.) By means of this method, a substance having a blood pressure lowering effect may be produced and accumulated in a semi-finished product such as moromi.

Further, the content of the chlorinated lime in the salt-containing food or drink may be 50 mg to 2 g per 1 g in terms of salt of the salt-containing food or drink to be ingested, and among them, 10 Omg to 1 g is more preferable. For example, the salt-containing food or drink of the present invention is soy sauce having a salt content of 16 (w / v)% containing a substance having a blood pressure lowering action and potassium chloride, and the soy sauce is 1 Om 1 When ingested, the content of potassium chloride is preferably 80 mg to 3.2 g, more preferably 16 Omg to 1.6 g, per 10 ml of this soy sauce (containing 1.6 g of salt). is there.

Thus, according to the present invention, a salt-containing food or drink that can suppress a rise in blood pressure and suppress cardiac hypertrophy, even when salt is ingested, for example, salt, miso, soy sauce or these Processed salt-containing liquid seasonings (yaki-meat sauce, ponzu soy sauce, sauces, etc.), dried plums, pickles (assorted pickles, takuan, etc.), luxury items (dried vegetables) Etc.), salted vegetables, dairy products (such as flour), mayonnaise, meat processing products (such as sausages), confectionery, nuts and sports drinks. This description includes part or all of the contents as disclosed in the description and / or drawings of Japanese Patent Application No. 2003-089773, which is a priority document of the present application. BEST MODE FOR CARRYING OUT THE INVENTION

Hereinafter, the effects of the present invention will be specifically described with reference to experimental examples.

(Experimental example 1)

(Experimental example for confirming the effect of suppressing hypertensive cardiac hypertrophy)

The test was conducted by dividing 48 5-week-old, spontaneously hypertensive rats (hereinafter, SHR rats) into 8 groups of 6 rats or less.

The first group (control group) contained 6% (WZW,% below is WZW unless otherwise noted) feed supplemented with sodium chloride (NaCl) (Oriental Yeast Co., Ltd., mouse and rat feed) MF powder feed ”was supplemented with 6% salt.

The second group (Comparative Example 1 section) was fed a diet supplemented with 6% salt (NaC 1) and further supplemented with 1% KC1.

Group 3 (Comparative Example 2 section) was fed a diet supplemented with 6% salt (NaCl) supplemented with nicotianamine (hereinafter abbreviated as NF) at a rate of 0.1%.

The fourth group (comparative section 3) was fed a diet supplemented with 6% salt (NaCl) supplemented with isoflavone aglycone (hereinafter abbreviated as IF) at a rate of 0.2%. The fifth group (comparative section 4) was fed a diet supplemented with 6% sodium chloride (NaCl) and further supplemented with 0.1% ara-aminobutyric acid (hereinafter abbreviated as GABA).

Group 6 (section 1 of the present invention) was fed a diet supplemented with 6% salt (NaCl) supplemented with 1% (1: and 0.1%) nicotianamine at a rate of 1%.

Group 7 (section 2 of the present invention) was fed with 6% salt (NaCl) supplemented feed supplemented with 1% KC 1 and 0.2% isoflavone aglycone. Group 8 (section 3 of the present invention) was fed a diet supplemented with 6% salt (NaCl) supplemented with 1% KC 1 and 0.2% a-aminobutyric acid. At the end of the 3-week test period, the rats were weighed, anesthetized with Nembutal, exsanguinated and killed, the hearts were excised, their wet weights were measured, and the heart weight per 100 g of body weight was calculated. Further, a relative value was calculated assuming that the heart weight per 100 g of body weight in Comparative Example 1 was 100. Table 1 shows the results.

From the results in Table 1, it can be seen that the food-administered group containing salt added with the substance having a hypotensive effect (nicotianamine) (Comparative Example 2) and the food-administered group containing salt added with the substance having a hypotensive effect (isoflavone aglycone). In the group administered with the salt-containing food (Comparative Example 3) and the substance having a hypotensive effect (a-aminobutyric acid) (Comparative Example 3), the group administered with the salt-containing food containing no substance having a hypotensive action (Comparative Example 3) Since the wet weight of the heart is hardly changed as compared to the control group, when these substances having a blood pressure lowering effect are added to a food containing salt, the increase in blood pressure is suppressed by the presence of the substance having a blood pressure lowering effect. It can be seen that the effect can be expected, but the effect of suppressing cardiac hypertrophy cannot be expected.

In contrast, a salt-containing food administration group in which a substance having a blood pressure lowering action (nicotianamine) and potassium chloride were added in combination (the present invention 1), a substance having a blood pressure lowering action (isoflavonaglycone) and potassium chloride were added in combination. The salt-containing food-administered group (the present invention 2) and the salt-containing food-administered group (the present invention 3) to which a substance having an antihypertensive effect (a-aminobutyric acid) and potassium chloride are added in combination are provided with a substance having a hypotensive effect. The heart wet weight was found to be reduced by 5 to 7% as compared with the saline-containing food-administered group not containing (control group) or the saline-containing food-administered group to which potassium chloride was added (Comparative Example 1). Thus, according to the present invention, a salt-containing food that can suppress an increase in blood pressure and prevent cardiac hypertrophy can be obtained.

Table 1. Results of hypertensive cardiac hypertrophy prevention effect test

Item Additives Cardiac wet weight Relative value Dimensions Category (g / 100 _g body weight)

Control Example NaCl 0.488 ± 0.012 102 1 Comparative Example 1 NaCl + KCl 0.481 ± 0.037 100 Comparative Example 2 NaCl + NA 0.489 ± 0.028 102 No effect Comparative Example 3 NaCl + IF 0.488 ± 0 012 102 No effect Comparative Example 4 NaCl + GABA 0.494 ± 0.021 103 No effect Invention 1 NaCl + KCl + NA 0.445 ± 0.019 * 93 Effect Invention 2 NaCl + KCl + IF 0.452 ± 0.026 * 94 Effect Invention 3 NaCl + KCl + GABA 0.447 ± 0.020 * 93 Effective Note) * means significant difference with 95% confidence limit.

(Example)

Hereinafter, the present invention will be described more specifically with reference to examples.

(Example 1)

(Salty composition)

60 g of common salt, 30 g of potassium chloride and 10 g of aminoaminobutyric acid were uniformly mixed to obtain a salty composition of the present invention.

(Example 2)

(Soy sauce)

1.7 g of nicotianamine and 1.5 g of potassium chloride were added and dissolved in 100 ml of hot soy sauce (salt 15% WZW) obtained according to the usual method for producing soy sauce to obtain a soy sauce of the present invention.

(Example 3)

(Soy sauce)

3.4 g of isoflavone aglycone and 1.5 g of potassium chloride were added to 100 ml of burned soy sauce (salt 15% WZW) obtained according to an ordinary method for producing soy sauce, and dissolved to obtain a soy sauce of the present invention. (Example 4)

(miso)

3.4 g of aminobutyric acid and 1.2 g of potassium chloride were added to 100 g of red miso (salt: 11% W / W) obtained according to the usual method for producing miso to dissolve the miso of the present invention. Obtained. All publications, patents, and patent applications cited herein are hereby incorporated by reference in their entirety. Industrial potential

The salt-containing food or drink according to the present invention, when ingested, can suppress an increase in blood pressure and prevent cardiac hypertrophy.

Claims

The scope of the claims

1. A salt-containing food or drink containing a substance having a blood pressure lowering effect and potassium chloride.

2. Substances having a hypotensive effect include renin / angiotensin system inhibitors, exchange nerve inhibitors, nitric oxide production promoters, diuretics, vasodilators belonging to calcium antagonists, vasodilators belonging to other, 2. The food and drink containing salt according to claim 1, which is at least one member selected from the group consisting of other substances having a blood pressure lowering effect.

3. The salt-containing food or drink according to claim 1, wherein the salt-containing food or drink is salt, miso, soy sauce, or a food processed using these.

4. The salt according to claim 1, wherein the content of the substance having a hypotensive effect on the salt-containing food or drink is 2 mg to 2 g per 1 g of the salt-containing food or drink to be ingested. Containing food and drink.

5. The salt-containing food or drink according to claim 1, wherein the content of potassium chloride in the salt-containing food or drink is 50 mg to 2 g per 1 g of salt in the salt-containing food or drink to be ingested. Goods.

6. The salt-containing food or drink according to claim 2, wherein the renin-angiotensin system inhibitor is nicotianamine.

7. The food and drink containing salt according to claim 2, wherein the sympathetic inhibitory substance is r-aminobutyric acid.

8. The salt-containing food or drink according to claim 2, wherein the nitric oxide production promoting substance is isoflavone.