WO2008035757A1

WO2008035757A1 - Jelly-like food containing ubiquinol

Info

Publication number: WO2008035757A1
Application number: PCT/JP2007/068350
Authority: WO
Inventors: Hideyuki Kishida; Taizo Kawabe; Kazunori Hosoe
Original assignee: Kaneka Corporation
Priority date: 2006-09-22
Filing date: 2007-09-21
Publication date: 2008-03-27
Also published as: JPWO2008035757A1

Abstract

A jelly-like food containing ubiquinol. It is found out that ubiquinol can be stably and homogeneously dispersed by using a gelling agent as a substitute for a fat or the like. Thus, it becomes possible to easily and efficiently supply ubiquinol, which is essentially required by living bodies but frequently shows a tendency to decrease or shortage, not only to normal people but also to those having disorders in swallowing ability such as aged persons and ill persons. Because of having a low fat content, the above-described jelly-like food is advantageous for modern people with a tendency to take too much energy.

Description

Specification

Jelly-like food containing ubiquinol

Technical field

[0001] The present invention relates to a jelly food containing ubiquinol, which can be easily replenished with ubiquinol essential to a living body by ingesting it in the same way as normal food in daily life, and its use. It is.

Background art

[0002] Ubiquinol is a 2-electron reductant of ubiquinone, a benzoquinone derivative widely distributed in the living world. Ubiquinol and ubiquinone are localized in mitochondria, lysosomes, Golgi bodies, microsomes, peroxisomes, or cell membranes, and are involved in ATP production activation, in vivo antioxidant action, and membrane stabilization as components of the electron transport system. It is an indispensable substance for maintaining the functions of living bodies. Ubiquinone is also called vitamin Q because of its vitamin-like function, and is a component that rejuvenates the body as a nutrient source that restores weak cellular activity to a healthy state.

[0003] In vivo, ubiquinol and ubiquinone have a certain equilibrium relationship, and ubiquinol / ubiquinone absorbed in the living body is known to be mutually oxidized / reduced. Normally, it is said that 60 to 90% of the total weight of ubiquinol and ubiquinone is present as ubiquinol in the living body! /.

[0004] While ubiquinone is replenished by meals, it is also biosynthesized in vivo, so it seems that the necessary amount of ubiquinone and ubiquinol is satisfied under normal conditions! It is known that the content in the body is markedly reduced by aging and various stresses on the body.

[0005] For example, the ubiquinone content in human heart is reported to be 11.0 g / g between the ages of 19 and 21, compared with 47.2 g / g between ages 77 and 81. (Non-Patent Document 1). In addition, plasma ubiquinone content in uremia and chronic hemodialysis patients and various allergic patients is reduced compared to healthy individuals (Non-patent Documents 2 and 3). In patients with hyperlipidemia, the ubiquinone content of the LDL cholesterol fraction is reduced (Non-patent document 4). Furthermore, it has been pointed out that administration of a cholesterol synthesis inhibitor, which is currently widely used as a therapeutic agent for high cholesterol plasma, also inhibits the biosynthesis of ubiquinone, resulting in a decrease in the concentration of ubiquinone in tissues (non-) Patent Document 5). Furthermore, it is estimated that the concentration in the tissue decreases even under conditions where peroxides are easily generated in vivo, such as during intense exercise or overwork.

[0006] Decreased contents of ubiquinol and ubiquinone in vivo lead to a decrease in ATP productivity, a decrease in cardiac function, a decrease in resistance to oxidative stress, and a destabilization of biological membranes. It is not preferable. Supplementing deficient ubiquinol and ubiquinone is beneficial for promoting energy production in mitochondria and improving the antioxidant capacity of the body and maintaining homeostasis.

[0007] For example, ubiquinone has an effect of improving or preventing heart disease, hypertension, obesity, diabetes, cancer, Parkinson's disease, periodontal disease, neurological disease, allergy, fertility, motor ability, immune function, fatigue, etc. Expected.

[0008] For example, ubiquinone administration has been reported to increase cardiac function (Non-patent document 6), and ubiquinone has an effect to improve cardiac diseases such as congestive heart failure, angina pectoris, and myocardial infarction (Non-patent document 7, Non-patent document 8), prevention and improvement of arteriosclerosis, hypertension, diabetes, cancer, periodontal disease, allergy, etc. (Non-patent document 9, Non-patent document 10, Non-patent document 11, Non-patent document 12), Fertility It is known to have an improving effect, an inhibition of LDL cholesterol oxidation, an effect of reducing the number of dialysis in renal dialysis patients, and an effect of enhancing nonspecific immunity (Non-patent Document 13, Non-Patent Document 14). Ubiquinone is already used as a treatment for palpitations, shortness of breath, and swelling due to congestive heart failure or mild heart disease.

[0009] In order to compensate for the in vivo ubiquinol and ubiquinone contents that decrease in daily life !, it is necessary to appropriately supplement ubiquinol and ubiquinone. Even in middle-aged and young people, ubiquinol content decreases especially in the case of oxidative stress disorder that is pointed out during excessive exercise, so supplement ubiquinol to increase the antioxidant capacity of the living body. Is important. In order to improve the ubiquinol content in the living body, an exogenous method for supplementing ubiquinone has been used.

[0010] As described above, it is indispensable for maintaining the functions of the living body, and it is decreasing and lacking in daily life. As a method of replenishing ubiquinone, a method of replenishing as a medicine or supplement in the form of tablets or capsules has already been implemented! / However, the degree of deficiency! / For healthy and semi-healthy people who are not the target, it is easier to ingest like normal foods than to ingest as tablets or capsules.

[0011] In this way, if a food containing ubiquinone is used, ubiquinone and ubiquinol are in an equilibrium relationship in vivo, so it is possible to easily replenish not only ubiquinone itself but also ubiquinol, which tends to be insufficient. Has been considered to be. However, in recent years, it has been reported that taking ubiquinol is more effective than taking ubiquinone for various purposes. For example, ubiquinol has better oral absorption than ubiquinone (Patent Document 1), and is effective in preventing or preventing hypercholesterolemia, hyperlipidemia and arteriosclerosis (Patent Document 2). Has been reported. In addition, there is a report that the ability to reduce ubiquinone to ubiquinol is weakened in the elderly and sick (Non-patent Document 15).

[0012] In addition to taking ubiquinol in this way, its strength is expected to be useful. In order to increase the absorption, ubiquinol as such is dissolved in oils and fats, and in some cases, surfactants are also added, and it is generally taken as a capsule to prevent oxidation. Is. However, in the case of capsules, they are difficult to take for people with low swallowing ability, such as the elderly and the sick!

[0013] In addition, ubiquinol-enriched oil-and-fat-containing foods (Patent Document 3) have been reported as foods containing ubiquinol S, in order to include ubiquinol, a fat-soluble substance, in foods. , Ubiquinol is dissolved or coexisting in fats and oils.

[0014] As described above, in the intake of ubiquinol, conventionally, a method of taking in at the same time as fats and oils, surfactants, and the like is common. Oils and fats (fats) are one of the three macronutrients and are important as a source of energy, and at the same time have functions such as imparting a smooth texture to food, imparting richness, and so on. However, recently, with increasing interest in obesity and lifestyle-related diseases, it has been required to reduce the intake of fat, which is a high calorie substance in foods.

Patent Document 1: JP-A-10-109933 Patent Document 2: JP-A-10-330251

Patent Document 3: WO03 / 061395

Non-Patent Document 1: Lipids, 24, 579-584 (1989)

Non-Patent Document 2: N mark hron, 66, 153-156 (1994)

Non-Patent Document 3: BioFactors, 1, 303-306 (1988)

Non-Patent Document 4: Atherosclerosis, 129, 119-126 (1997)

Non-Patent Document 5: Clinical Investigator, 71, S97-S102 (1993)

Non-Patent Document 6: Clinical Investigator, 71, S71-S75 (1993)

Non-Patent Document 7: Inter. J. Cardiology, 68, 23-29 (1999)

Non-Patent Document 8: Cardiovasc. Drugs Ther., 12, 347-353 (1998)

Non-Patent Document 9: Atherosclerosis, 148, 275-282 (1999)

Non-Patent Document 10: Curr. Therap. Res., 51, 668-672 (1992)

Non-Patent Document 11: Journal of Oral Hygiene, 43, 667-672 (1993)

Non-Patent Document 12: Clinical and Research, 58, 1349-1352 (1981)

Non-Patent Document 13: Mol. Aspects Med., 18, S85-S103 (1997)

(Non-Patent Document 14: Μο1 Aspects Med., 15, S213-S219 (1994))

Non-Patent Document 15: Acta Diabetol., 42, 179-181 (2005)

Disclosure of the invention

Problems to be solved by the invention

[0015] The purpose of the present invention is to obtain ubiquinol, which is apt to be reduced or insufficient, in healthy people, even though it is indispensable for the living body by ingesting it in the same way as normal food in daily life. It can be replenished easily and efficiently even for people with lower swallowing ability, such as older people and sick people, and it is a problem in modern people's eating habits!ある To provide jelly-like foods and their uses.

Means for solving the problem

[0016] The present inventors use a gelling agent in place of fats and oils to make a jelly form, whereby ubiquinol can be stably and uniformly dispersed and a jelly-like food with excellent absorbability can be obtained. I found out for the first time. Such jelly-like foods are swallowing ability such as elderly and sick It is also useful for people who have fallen. That is, the present invention is as follows.

[0017] [1] A jelly-like food containing ubiquinol.

[2] A gelling agent for forming a jelly is used. The jelly described in [1]

[3] One or more gels selected from the group consisting of agar, gelatin, konjac flour, pectin, starch starch, katsu starch, bran starch, tapio force starch and carrageenan as a gelling agent [1] or [2] jelly, characterized by using an agent

^ PP o

[4] Viscosity is 5.0 X 10 ² —1.0 X 10 ⁵ mPa 's and / or hardness is 5 X 10 ⁴ N / m ² or less [1] to [3] Food.

[5] Further containing an organic acid [1] to [4] V, any jelly-like food.

[6] Further containing an antioxidant [1] to [5] V, any jelly-like food.

[7] Further containing vitamins [1] to [6] V, some jelly-like food.

[8] The jelly-like food according to any one of [1] to [7], wherein the fat content is less than 0.5% by weight. The invention's effect

[0018] The jelly-like food of the present invention can be consumed in the same way as normal food in daily life. Of course, it is also a problem in the dietary habits of modern people who can easily and efficiently replenish even those with reduced swallowing ability such as elderly people and sick people! / Low calorie favorable for excessive energy Food.

BEST MODE FOR CARRYING OUT THE INVENTION

[0019] The jelly-like food of the present invention is characterized by containing ubiquinol. In the jelly-like food of the present invention, the ubiquinol contained may be substantially ubiquinol alone or a mixture of ubiquinone and ubiquinol. In the present invention, when a mixture of ubiquinol and ubiquinone is used, the ratio is not particularly limited, but it is preferable that the content of ubiquinol is high! /, So that the weight ratio of ubiquinol / ubiquinone. 40/60 or more is preferred 60/40 or more is more preferred 80/20 is more preferred 95/5 is more preferred 99/1 is most preferred. [0020] The ubiquinol used in the present invention may be produced by any known method such as a synthesis method or a fermentation method. However, if careful consideration is given to safety for living organisms, it can be used for foods such as meat and fish. Preferably the same (aU-E) -isomer as that contained, in which case the production method is preferably derived from the fermentation process. Here, “derived from the fermentation method” means that the preferred stereoisomerism is obtained based on the fermentation method, for example, the (aU-E) -isomer of the (aU-E) -isomer obtained by the fermentation method. It does not prevent the conversion of ubiquinone and / or ubiquinol into a desired ratio of ubiquinol by treatments such as oxidation and reduction while maintaining its solid form. Stereoisomers are analyzed by HPLC by a conventional method.

[0021] In addition, ubiquinol used in the present invention is produced by using ubiquinone produced by a conventional method, preferably ubiquinone produced by fermentation, using sodium borohydride, sodium dithionite (hydrosulfite). This can be done by reducing by a conventional method using common reducing agents such as sodium) and zinc. After the reduction, crystallization may be concentrated by chromatography. Ubiquinol can be used whether it is solid, liquid, crystalline or amorphous.

[0022] The ratio of ubiquinone and ubiquinol is usually determined by quantifying the amount of ubiquinone and ubiquinol in a sample by an HPLC system using a UV detector, and calculating the ratio of the amounts. Using a system incorporating a mechanical detector, the ratio of ubiquinone and ubiquinol can be determined from the peak area. In systems incorporating electrochemical detectors, redox substances can be specifically measured and the sensitivity is high! Therefore, when measuring the proportion of ubiquinol present in a sample in a very small amount, Highly useful. Specifically, it can be measured under the following HPLC conditions by incorporating an electrochemical detector manufactured by Shiseido Co., Ltd. into an Shimadzu HPLC analyzer.

[0023] Column: 丫 ^ [Ji? &. 1 ₅ (003—303), detection wavelength: 2751 111, mobile phase: methanol (88%), hexane (12%), flow rate: lml / min.

[0024] The jelly-like food of the present invention is not particularly limited as long as it is a food having a so-called gel-like form. Specifically, the jelly-like food is a jelly or a jelly-based food by a gelling agent such as gelatin, agar, or konjac. , Tapio power, warabimochi, litter, jam, boiled rice. Further, these gel-like compositions may have solids. [0025] The material used for the jelly-like food of the present invention is not particularly limited as long as it has an appropriate viscosity added to a gel food raw material or a liquid food raw material. For example, the jelly-like food of the present invention is produced by using a gelling agent that is acceptable as a food and, if necessary, heat treatment or addition of water to form a gel or so-called jelly. Touch with force S.

[0026] The gelling agent used in the present invention is not particularly limited, and corn starch, potato starch, potato starch, sweet potato starch, katsu starch, potato starch (warabiko), tapio force starch, and other starches, agar , Gelatin, konjac flour (Darkmananan, galatatomannan), pectin, carrageenan, alginic acid and its salts, sirium, gum arabic, locust bean gum, guar gum, tamarind gum, quince seed gum, cara gum, tragacanth gum, gati gum, Xanthan gum, dielan gum (native dielan gum, deacyl type dielan gum), tara gum, arabinogalatatan, fur celerin, manolemero, curdlan, punoreran, dextran, canolepoxy methylenoresenorelona And cellulose derivatives such as Li ©-time, and the like. Starches, agar, gelatin, konjac flour, and pectin are preferable. More preferred are agar, gelatin, konjac flour, pectin, kataguri starch, katsu starch, bran starch, tapio force starch. Two or more of these gelling agents do not work.

[0027] The jelly-like food of the present invention is not particularly limited as long as it has a shape and physical properties similar to an elastic semi-solid, so-called jelly or jelly-like beverage. It is preferable to have a viscosity of 5.0 × 10 ² mPa ′s or more under the temperature condition at the time of ingestion, and the upper limit thereof is preferably 1.0 × 10 ⁵ mPa ′s or less. The hardness is more preferably 5 × 10 ⁴ N / m ² or less, which is preferably 6 × 10 ⁴ N / m ² or less.

The term “viscosity” as used herein means “a material constant indicating the difficulty of liquid flow or the degree of viscosity”, which is referred to as viscosity or viscosity. Viscosity is the property that resists the force of squeezing when friction is applied to the inside when it is applied.

[0029] Hardness here refers to "resistance when compressed at a constant speed". When a local force (concentrated load) is applied to a substance from outside in a short time, the degree of deformation of the substance indicated at that time is shown. The strength of the resistance against the resultant deformation is determined as hardness. [0030] The viscosity and hardness of food can be measured using a commercially available viscometer (rheometer, creep meter, etc.).

[0031] Furthermore, the jelly-like food according to the present invention can be used as a food for dysphagia and as a dietary supplement. In an aging society, the number of elderly people with movement disorders such as bedridden 'severe dementia' and sequelae of stroke is increasing. If the swallowing function is impaired, food and beverages cannot be swallowed normally, and aspiration that is accidentally drawn into the trachea can lead to death of asphyxia and aspiration pneumonia! is there. It is known that a liquid with a low viscosity like water is most easily swallowed by healthy people, but it is known that a person who has difficulty swallowing is less likely to cause aspiration. Food is used. Naturally, the hardness of the food is also important, and if it is not soft enough, it will be difficult to knead and mix.

[0032] According to the Ministry of Health, Labor and Welfare, foods with a viscosity of 1.5 X 10 ³ mPa 's or more and a hardness force of 10 ⁴ N / m ² or less (hard enough to be crushed by the tongue) Therefore, by adjusting the jelly-like food of the present invention so as to satisfy these standards, it can be used as a food for persons with difficulty in chewing-swallowing. Moreover, such jelly-like food can be preferably used for food use for infants and the elderly.

[0033] In the jelly-like food of the present invention, the method for adjusting to the target viscosity and hardness is not particularly limited, and the type and amount of the gelling agent are adjusted, and other thickeners are used as appropriate. For example, a known method can be used. In addition, in order to make a jelly-like food with viscosity and hardness suitable for food use for chewing and difficult to swallow, for example, gelatin and agar or carrageenan are used as a gelling agent, or carrageenan and xanthan gum are used. The method includes using native dielan gum in combination.

[0034] An antioxidant, an organic acid, and vitamins may be added to the jelly-like food of the present invention.

[0035] Antioxidants include lycopene, carotenoids, flavonoids, polyphenols, dartathione, selenium, sodium thiosulfate, alpha lipoic acid and its derivatives, pycnogenol, flavangenol, superoxide dismutase (SOD) Glutathione peroxidase, dartathione S transferase, dartathione reductase, force tarase, ascorbate peroxidase, and mixtures thereof. This These antioxidants are used as particularly preferred additives from the viewpoint of enhancing the stability of ubiquinol to oxidation and obtaining a more stable and high effect.

[0036] The organic acid is not particularly limited, but examples thereof include succinic acid, succinic acid derivatives, acetic acid, lactic acid, succinic acid, tartaric acid, aspartic acid, oxalic acid, malic acid, malonic acid, fumaric acid, maleic acid, Examples include propionic acid, butyric acid, valeric acid, isochenoic acid, and mixtures thereof. Organic acids are preferred in that they can add an appropriate flavor to the jelly-like food of the present invention, which is not only a component useful for the body itself.

[0037] The vitamins are not particularly limited. For example, vitamin A, vitamin B (vitamin Bl, vitamin B1 derivative, vitamin B2, vitamin B6, vitamin B12, etc.), vitamin C, vitamin D, vitamins, vitamins , Biotin, pantothenic acid, nicotinic acid, and mixtures thereof. Here, the vitamin B1 derivative includes thiamine or a salt thereof, thiamine disulfide, fursultiamine or a salt thereof, dicetiamine, bisbuthiamine, bisbentiamine, benfotiamine, thiamine monophosphate disulfide, chicotiamine, otato thiamine, All of the compounds having physiological activity as vitamin B1, such as prosultiamine, can be included.

[0038] These antioxidants, organic acids, and vitamins may be used in combination of two or more.

[0039] Other ingredients contained in the jelly-like food of the present invention are not particularly limited as long as they are ingredients that can be used in foods. If necessary, sugars, sweeteners, fruit juices, flavor powders, flavors, antiseptics Agents, colorants, preservatives, etc. can be used.

[0040] The saccharide is not particularly limited, and examples thereof include sucrose, glucose, fructose, lactose, maltose, isomerized sugar, coupling sugar, palatinose, neosugar, reduced starch saccharified starch, xylose, sorbose, lactulose, poly And water-soluble saccharides such as dextrose, and mixtures thereof.

[0041] The sweetener is not particularly limited, and examples thereof include saccharin sodium, aspartame, stevioside, stevia extract, paramethoxycinnamic aldehyde, neohesperidyl dihydrochalcone, perilartin, and mixtures thereof.

[0042] The fruit juice is not particularly limited, and examples thereof include apple juice, orange juice, grape juice, melon juice, lemon juice and the like. [0043] The flavor powder is not particularly limited, and for example, coffee powder, matcha powder, sencha powder, cocoa powder and the like are used.

[0044] The fragrance is not particularly limited, and examples thereof include menthol, carvone, vanetol, cineol, methyl salicylate, cinnamic aldehyde, eugenol, 3 (1-menthoxy) pronone 1, 2-dionole, and chimole. , Linalool, linalino acetate, limonene, menton, menthyl acetate, N-substituted paramentan 1-carboxamide, vinylene, octanolenodehydride, citral, pregon, carbyl acetate, anisaldehyde, ethyl acetate, ethyl butyrate , Allylcyclohexanepropionate, methylanthranilate, ethinoremethinoreethino glycidate, nonylin, undecalactone, hexananol, ethinoreanoreconole, propinoreanoreconole, butanol Single-flavored products such as soaminoleanolecole, hexenol, dimethylsulfide, cycloten, furfural, trimethylvirazone, ethyllatatate, ethylthioacetate, peppermint oil, spearmint oil, anise oil, eucalyptus oil, wintergreen oil , Cassia oil, Clove oil, Time oil, Sage oil, Lemon oil, Orange oil, Heart force oil, Cardamom oil, Coriander oil, Mandarin oil, Lime oil, Lavender oil, Rosemary oil, Lorenole oil, Power fir Natural oil such as oil, caraway oil, marjoram oil, bay oil, lemongrass oil, oliganum oil, pine needle oil, neroli oil, rose oil, jasmine oil, Iris concrete, absolute peppermint, absolute rose, orange flower Fragrance, straw Believe Flavor, Ap Nore Freno, Nonana Freno, Nonap No Le Freno, Grape Freno, Mango Freno, Notter Flano. Minore Le Freno, Funolex Mix Flavor, Tropical Fruit Flavor, etc. Fragrances, and mixtures thereof.

[0045] The preservative is not particularly limited, and examples thereof include aminoethylsulfonic acid, benzoic acid, sodium benzoate, ethanol, sodium edetate, agar, dl-camphor, citrate, sodium citrate, salicylic acid, Sodium salicylate, phenyl salicylate, dibutylhydroxytoluene, sorbic acid, potassium sorbate, nitrogen, dehydroacetic acid, sodium dehydroacetate, 2-naphthol, sucrose, honey, isobutyl paraoxybenzoate, isopropyl paraoxybenzoate, ethyl paraoxybenzoate , Butyl paraoxybenzoate Propyl parabenzoate, methyl paraoxybenzoate, 1 menthol, eucalyptus oil, and mixtures thereof.

[0046] The colorant is not particularly limited, and it is possible to use one that is permitted to be added to food, for example, Blue No. 1, Yellow No. 4, Green No. 3, Red No. 5, Lake Examples thereof include dyes, titanium dioxide, red cabbage dyes, red potato dyes, purple potato dyes, gardenia dyes, cochineal dyes, caramel dyes, chlorophylls, and mixtures thereof.

[0047] The preservative is not particularly limited. For example, benzoic acid, sodium benzoate, ethanol, sodium edetate, dried sodium sulfite, citrate, glycerin, salicylic acid, sodium salicylate, dibutylhydroxytoluene, D sorbitol , Sorbic acid, potassium sorbate, sodium dehydroacetate, isoptyl noroxybenzoate, isopropyl noroxybenzoate, ethyl parabenzoate, butyl parabenzoate, propyl parabenzoate, methyl paraoxybenzoate, propylene glycol , Phosphoric acid, and mixtures thereof.

[0048] The jelly-like food of the present invention may contain a slight amount of fat and oil components.

For the purpose of keeping 1S calorie low, the less the amount used, the better. From the viewpoint, the amount of fat used is preferably 10% by weight or less, and preferably 5% by weight or less, based on the total amount of food. More preferably, it is 1% by weight or less, more preferably less than 0.5% by weight. In general foods and supplements, the ability to use a larger excess of oil than ubiquinol in order to solubilize or disperse ubiquinol in pharmaceutical preparations and foods. Thus, ubiquinol can be suitably dispersed in the food, so that the content of fat and oil relative to ubiquinol in the food can be, for example, equal or less, and even less than half. Is not included at all!

[0049] The jelly-like food of the present invention is a general food, as a dietary supplement and a health food, and is low in ubiquinol for not only healthy subjects but also elderly people and sick people with some disease. Can be consumed as a calorie food. Furthermore, it is also useful as a supplement for elderly and sick people with dysphagia. Furthermore, it can also be applied to animals such as pets, which have been difficult to consume in the past. As its form, for example, a cup or the like In addition to being provided as a jelly loaded in a bag or as a jelly-like beverage filled in a bouch or the like, the user can also prepare a jelly-like powder by cooking such as water and / or heating. Provided as a solid form.

[0050] The amount of the jelly-like food of the present invention is not particularly limited, but the daily dose for adults is lmg to;! OOOmg, preferably 10mg to 500mg, more preferably 30mg to 300mg. .

Example

[0051] Hereinafter, the present invention will be described in more detail with reference to examples. However, the present invention is not limited to these examples. The purity and the ubiquinol / ubiquinone ratio (weight ratio) were determined by the above HPLC analysis.

[0052] (Production Example 1) Production of ubiquinol

A lOOOOg ethanol solution, lOOg liquor, quinone (purity 99.4%) and 60 g L-asconolevic acid were added, and the mixture was stirred at 78 ° C. to carry out a reduction reaction. After 30 hours, the mixture was cooled to 50 ° C, and 330 g of ethanol and 70 g of water were added while maintaining the same temperature. While stirring this ethanol solution (containing ubiquinol lOOg), it was cooled to 2 ° C. at a cooling rate of 10 ° C./hour to obtain a white slurry. The obtained slurry was filtered under reduced pressure, and the wet crystals were washed with cold ethanol, cold water and cold ethanol in this order (the temperature of the cold solvent used for washing was 2 ° C), and the wet crystals were further dried under reduced pressure (20-40 ° C). C,;! To 30 mmHg) to obtain 97 g of white dry crystals. All operations except drying under reduced pressure were performed under a nitrogen atmosphere.

[Production Example 2] Production of ubiquinol

lOOg ubiquinone (purity 99.4%) was dissolved in lOOOg heptane solution at 25 ° C. While stirring, sodium hyposulfite (purity of 75% or more) as a reducing agent was gradually added an aqueous solution prepared by adding 1000 ml of water to lOOg, and a reduction reaction was performed at 25 ° C and pH 4-6. After 2 hours, the aqueous phase was removed from the reaction solution, and the heptane phase was washed 6 times with degassed saturated saline lOOOg. As described above, all operations were performed in a nitrogen atmosphere. This heptane phase was subjected to solvent replacement under reduced pressure to prepare a 7% (w / w) ethanol solution of ubiquinol at 50 ° C (containing lOOg of ubiquinol). 50 g of water was added to the ethanol solution, and while stirring, the solution was cooled to 2 ° C. at a cooling rate of 10 ° C./hour to precipitate crystals. All operations are nitrogen Performed under atmosphere. The obtained slurry was filtered under reduced pressure, and the wet crystals were cooled with cold ethanol and cold water.

Next, wash with cold ethanol (the temperature of the cold solvent used for washing is 2 ° C), and dry the wet crystals under reduced pressure (20-40 ° C;! -30mmHg) to obtain white dry crystals. Obtained 97g

Yes

[Example 1] Production of jelly-like food

20 g of gelatin (Nitta Gelatin Co., Ltd .; type R) was added to 400 g of water, and gelatin was dissolved at 70 ° C. While maintaining the same temperature, add 5 g of ubiquinol obtained in Production Example 1 and completely melt the ubiquinol, then use TK homomixer MarkII2.5 type 5 (manufactured by Primitas Co., Ltd.) for 5 minutes (lOOOOrpm) Emulsified. After cooling this emulsion to room temperature, it was further cooled in a refrigerator (4 ° C.) for 2 hours to prepare a jelly containing ubiquinol. The obtained jelly was uniform and dispersed well without precipitation of ubiquinol in the jelly.

For animal testing, a model sample obtained by drying a jelly-like food containing ubiquinol was prepared as follows.

[0056] In 160 g of distilled water, 40 g of gelatin (manufactured by Nitta Gelatin Co., Ltd .; APH-250) was dissolved at 60 ° C to prepare an aqueous gelatin solution. After heating this aqueous solution to 60 ° C, 6.2 g of the ubiquinol powder obtained in Production Example 1 above was added and melted, and then 10000 rotations x 5 minutes with TK homomixer Mar kll (manufactured by Primics Co., Ltd.) Emulsification was performed to obtain an oil-in-water emulsion composition. 75 g of the oil-in-water emulsion composition obtained here was heated to 90 ° C in advance, 145 g of M CT (manufactured by Riken Vitamin Co., Ltd .; Actor M-2) and surfactant (polyglycerin condensed ricinoleic acid ester) : Sakamoto Yakuhin Kogyo Co., Ltd .; SY Glyster CRS-75) Water was evaporated by adding to 5 g of oil component and adjusting the temperature of stirring and suspension to 105 ° C. After that, oily components are separated by solid-liquid separation according to a conventional method, and the oily components adhering to the particles are washed and removed with about 500 g of ethanol, dried at 50 ° C, and ubiquinol is dispersed in gelatin. A particulate composition (model sample of jelly-like food) was obtained. This composition and the ubiquinol crystals of Production Example 1 (as powders) were used for rats respectively. An evaluation sample was packed in a capsule.

[0057] <Experimental system>

8-week-old male Sprague-Dawley rats (Bleeder or source: Nippon SLC Co., Ltd.) were orally administered with the test substance described above as ubiquinol at a dose of 10 mg / kg using a capsule sonde (each sample) N = 5). Blood was collected from each rat 1, 2, 4, 8, and 24 hours after administration of the test substance. The collected blood was centrifuged to obtain plasma. Thereafter, oxidation treatment of ubiquinol in plasma and extraction treatment of ubiquinone were performed, and the concentration of ubiquinone was measured using HPLC.

[0058] The following is the maximum plasma concentration of ubiquinone (Cmax) after oral administration of ubiquinol parc or a composition containing ubiquinol and gelatin (test substance) and plasma up to 24 hours after administration of the test substance. The area under the time course curve of the concentration of ubiquinone (AUC) is shown.

[0059] [Table 1]

[0060] Comparing the plasma ubiquinol concentration after oral administration of ubiquinol crystals and a composition in which ubiquinol was dispersed in gelatin, the composition in which ubiquinol was dispersed in gelatin showed a higher plasma concentration, AUC was also shown to be high. That is, it was revealed that the absorption is improved when ubiquinol is allowed to coexist in gelatin.

[0061] (Kang Zhou Jelly mouth mouth mouth

After water was heated and dissolved in gelatin, ubiquinol obtained in Production Example 1 was added and homogenized to obtain a ubiquinol-soluble material (emulsion). Next, heat while adding casein and dextrin to the previous emulsion, and add fructose-glucose liquid sugar, calcium lactate, citrate, fragrance, citrate Na, vitamins, and a cup-shaped container with sufficient stirring. The jelly-like food containing ubiquinol was obtained. The taste of the resulting jelly-like food was good.

[Preparation Example 2] Jelly-like food

Add water and heat to gelatin to dissolve it, then add ubiquinol obtained in Production Example 1. To obtain a ubiquinol-soluble material (emulsion). Next, heat while adding casein and dextrin to the above emulsion, and add fructose-glucose liquid sugar, calcium lactate, citrate, fragrance, sodium citrate, and vitamins, and mix well with stirring. A jelly-like food containing ubiquinol was obtained by filling and sealing the bouch formed from the above. The taste of the obtained jelly-like food was good.

Claims

The scope of the claims

[1] A jelly-like food containing ubiquinol.

[2] A gelling agent according to claim 1, characterized by using a gelling agent for making a jelly.

[3] As a gelling agent, at least one selected from the group consisting of agar, gelatin, konjac flour, pectin, starch starch, katsu starch, bran starch, tapio force starch and carrageenan A gelling agent according to claim 1 or 2, wherein a gelling agent is used.

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[4] The jelly according to any one of claims 1 to 3, wherein the viscosity is 5.0 X 10 ² 1 · 0 硬 10 ⁵ mPa's and / or the hardness force is 5 X 10 ⁴ N / m ² or less. Food.

[5] The jelly-like food according to any one of claims 4 to 6, further comprising an organic acid.

[6] The jelly-like food according to any one of claims 5 to 5, further comprising an antioxidant.

[7] The jelly-like food according to claim 1, further comprising vitamins.

[8] The jelly form according to any one of claims 1 to 7, wherein the fat content is less than 0.5% by weight.