WO2018074415A1 - Composition for improving protein efficiency ratio - Google Patents

Composition for improving protein efficiency ratio Download PDF

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Publication number
WO2018074415A1
WO2018074415A1 PCT/JP2017/037360 JP2017037360W WO2018074415A1 WO 2018074415 A1 WO2018074415 A1 WO 2018074415A1 JP 2017037360 W JP2017037360 W JP 2017037360W WO 2018074415 A1 WO2018074415 A1 WO 2018074415A1
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Prior art keywords
protein
composition
carnitine
present
subject
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PCT/JP2017/037360
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French (fr)
Japanese (ja)
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恵 小金井
聖子 藤原
欣也 芦田
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株式会社明治
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    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • 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
    • 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
    • A23L33/185—Vegetable proteins
    • 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
    • A23L33/19—Dairy proteins
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • A61K31/185—Acids; Anhydrides, halides or salts thereof, e.g. sulfur acids, imidic, hydrazonic or hydroximic acids
    • A61K31/205—Amine addition salts of organic acids; Inner quaternary ammonium salts, e.g. betaine, carnitine
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K38/00—Medicinal preparations containing peptides
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P13/00—Drugs for disorders of the urinary system
    • A61P13/12—Drugs for disorders of the urinary system of the kidneys
    • 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

Definitions

  • the present invention relates to a composition for improving protein efficiency, containing carnitine as an active ingredient.
  • Protein is an essential substance for the maintenance of life, and plays various roles in the living body, such as forming a living body structure and functioning in various life-sustaining activities in the living body (for example, Non-Patent Documents 1 and 2). ). Specifically, for example, it is responsible for the functions of various tissues in the living body, such as regulation of metabolism as an enzyme or hormone, substance transport, and defense of the body, and also as an energy source by being metabolized in vivo. Used.
  • Non-Patent Documents 1 and 2 In elderly people living in hospitals and nursing homes and bedridden patients, the amount of protein stored in the body to obtain sufficient protein because protein metabolism of skeletal muscles decreases due to decreased physical activity. Needs to be increased (for example, Non-Patent Documents 1 and 2). In addition, since the appetite decreases with age in elderly people, and the intake of protein is limited in patients with kidney disease, a means to increase the amount of protein stored in the body relative to the intake of protein, that is, Therefore, there is a need for means for improving protein utilization efficiency.
  • carnitine is known as a vitamin-like substance involved in lipid metabolism in the living body.
  • Carnitine is also known to transport long-chain fatty acids into the mitochondria of cells and promote its beta-oxidation, and has recently been used as a dietary supplement for so-called “diet”.
  • diet has recently been used as a dietary supplement for so-called “diet”.
  • carnitine suppresses utilization of ingested protein as energy and promotes protein storage in vivo.
  • the present inventors recently suppressed the use of ingested protein as energy by carnitine and promotes the storage of the protein in vivo, that is, the utilization efficiency (protein efficiency) of the ingested protein. Found to improve.
  • the use efficiency of protein in a living body can be significantly improved by using carnitine as an active ingredient.
  • the present invention is based on such knowledge.
  • the present invention provides a composition for promoting the storage of a protein in a target living body, that is, a composition for improving the utilization efficiency (protein efficiency) of an ingested protein in a living body. It is the purpose.
  • a composition for improving protein efficiency comprising carnitine.
  • the composition according to (1) further comprising a protein.
  • the composition according to (1) or (2) wherein the protein is one or more selected from a milk protein and a soy protein.
  • the composition according to any one of (1) to (3) for a subject whose protein intake is reduced or restricted.
  • the composition according to any one of (1) to (4) for an elderly person or a renal disease patient.
  • the composition according to any one of (1) to (6) which is a food composition or a pharmaceutical composition.
  • composition according to any one of (1) to (7) which is in any one form selected from the group consisting of liquid foods, beverages and jelly.
  • a method for improving protein efficiency in a subject the method comprising ingesting an effective amount of carnitine into the subject.
  • Carnitine for improving protein efficiency in a subject (13) Use of carnitine to improve protein efficiency in a subject.
  • the present invention it is possible to remarkably improve the utilization efficiency of ingested proteins in a target living body.
  • a protein in a living body in a subject such as a healthy person as well as an elderly person or a kidney disease patient whose protein intake is reduced or restricted, It can be advantageously used to gain weight.
  • composition for improving protein efficiency contains carnitine as an active ingredient and is characterized by being used for improving protein efficiency in vivo.
  • protein efficiency refers to an increase in body weight of a subject after the lapse of a predetermined period with respect to the total mass of the protein taken by the subject within a predetermined period when the subject ingests the protein for a predetermined period. Defined as a quantity. Specifically, it is calculated by the following calculation formula.
  • “improvement of protein efficiency” means that the value of protein efficiency increases. Whether the value of protein efficiency increases can be confirmed in the same individual (group), or can be confirmed between different individuals (group) of the same species.
  • the protein efficiency a in a certain period A and the protein efficiency b in another period B having the same length as the subsequent period A are measured.
  • the value of the protein efficiency is increased, and it is determined that the protein efficiency is improved in the individual (group).
  • the individual (group) X when confirming between different individuals (groups) of the same species, for example, for an individual (group) X and an individual (group) Y of a certain same species, the individual (group) X in a period of a certain same length
  • the protein efficiency x and the protein efficiency of the individual (group) y are measured and compared, and x is greater than y, the protein efficiency of the individual (X) is improved over the individual (group) Y.
  • Carnitine examples of carnitine contained in the composition of the present invention include L-carnitine, D-carnitine, levocarnitine and DL-carnitine. These carnitines can be used in the form of salts or derivatives. Examples of the carnitine salt include carnitine tartrate and carnitine fumarate. Examples of carnitine derivatives include amides or esters that decompose in vivo to become carnitine, and more specifically, acetylcarnitine and the like. In the present invention, L-carnitine is preferably used as carnitine.
  • the content of carnitine in the composition of the present invention is not particularly limited as long as the effects of the present invention are not hindered, and can be appropriately adjusted depending on the content of other components, the health condition of the intake subject, age, weight, and the like.
  • the carnitine content in the composition of the present invention is preferably 5 to 200 mg, more preferably 10 to 180 mg, and particularly preferably 15 to 160 mg per 100 kcal of the composition.
  • composition of proteins / other components present invention may contain a food or on a pharmaceutically acceptable other ingredients.
  • the other components that can be contained in the composition of the present invention are not particularly limited as long as the effects of the present invention are not hindered.
  • These other components may be contained singly or in combination of two or more. By including such other components, the nutritional composition, flavor, form, pH, osmotic pressure and the like of the composition of the present invention can be adjusted.
  • the other components it is preferable to contain at least a protein from the viewpoint of improving the efficiency of the protein. Moreover, from the viewpoint of balanced nutrition supply to the subject, it is preferable to contain protein, carbohydrate, lipid, dietary fiber, or one or more combinations thereof.
  • Examples of the protein that can be contained in the composition of the present invention include milk protein, soy protein, wheat protein, whole egg protein, and the like. These proteins can be used alone or in combination of two or more. As the protein contained in the composition of the present invention, milk protein, soybean protein, or a combination thereof is preferable.
  • the milk protein is not particularly limited as long as the effect of the present invention is not hindered.
  • soy protein is not particularly limited as long as the effect of the present invention is not hindered, and soy protein isolate (Soy ⁇ Protein Isolate: SPI), glycinin, ⁇ -conglycinin and the like can be mentioned.
  • the content of the protein in the composition of the present invention is not particularly limited as long as the effects of the present invention are not hindered, and can be appropriately adjusted depending on the content of other components, the health condition of the subject to be ingested, age, weight, and the like.
  • a suitable protein content in the composition of the present invention is, for example, 0 to 15 g, 1 to 15 g, 1 to 10 g, 2 to 10 g, or 2 to 5 g per 100 kcal of the composition.
  • the mass ratio of protein to carnitine is not particularly limited as long as the effect of the present invention is not hindered, but the protein utilization rate is more markedly improved. From the viewpoint, for example, 40.0: 1.0 to 333.4: 1.0 or 40.0: 1.0 to 200.0: 1.0 is preferable.
  • carbohydrate can be included in the compositions of the present invention, for example, sucrose, glucose, fructose, honey, dextrin, and the like. These carbohydrates can be contained alone or in combination of two or more.
  • the content of the saccharide in the composition of the present invention is not particularly limited as long as the effects of the present invention are not hindered, and can be appropriately adjusted depending on the content of other components, the health condition of the subject to be ingested, age, weight, etc. .
  • a preferred carbohydrate content in the composition of the present invention is 0-30 g, 1-30 g, 5-30 g, 5-25 g, 7-25 g or 10-25 g per 100 kcal of the composition.
  • any of animal oils and vegetable oils can be used.
  • animal fats include lard, fish oil, fractionated oils thereof, hydrogenated oil, transesterified oil, and the like.
  • vegetable oils include palm oil, safflower oil, corn oil, rapeseed oil, coconut oil, fractionated oils thereof, hydrogenated oil, transesterified oil, and the like. These fats and oils can be contained alone or in combination of a plurality of types.
  • the lipid content in the composition of the present invention is not particularly limited as long as the effects of the present invention are not hindered, and can be appropriately adjusted depending on the content of other components, the health condition of the subject to be ingested, age, weight, and the like.
  • a suitable lipid content in the composition of the present invention is 0 to 15 g, 1 to 15 g, 1 to 10 g, 2 to 10 g, or 2 to 5 g per 100 kcal of the composition.
  • Dietary fiber is classified into water-soluble dietary fiber and insoluble dietary fiber, and both can be used.
  • water-soluble dietary fiber that can be contained in the composition of the present invention include indigestible oligosaccharides, indigestible dextrin, lactitol, raffinose, pectin, guar gum and the like.
  • insoluble dietary fiber include cellulose, hemicellulose, lignin, chitin, chitosan, soy dietary fiber, wheat bran, pine fiber, corn fiber, beet fiber and the like. These dietary fibers can be contained alone or in combination of a plurality of types.
  • the content of dietary fiber in the composition of the present invention is not particularly limited as long as the effects of the present invention are not hindered, and can be appropriately adjusted depending on the content of other components, the health condition of the intake subject, age, weight, etc. .
  • Suitable dietary fiber content is 0-20 g, 0.5-10 g, 0.5-8 g, 0.5-6 g, 0.5-4 g, 0.5-2 g or 0.8 per 100 kcal composition. ⁇ 2g.
  • the composition of the present invention includes a solvent (such as water), an excipient, a stabilizer, an antiseptic, a wetting agent, an emulsifier, a sweetener, a coloring agent, a flavoring agent, a buffering agent, an antioxidant, Contains food- or pharmaceutically-acceptable additives such as pH adjusters, binders, disintegrants, lubricants, flavoring agents, solubilizers, suspension agents, coating agents, solvents, and isotonic agents. Also good.
  • the composition of the present invention can be easily produced by blending carnitine, which is an active ingredient, and other desired components into the composition by a known method. Therefore, according to another aspect of the present invention, there is provided a method for producing a composition for improving protein efficiency, wherein an effective amount of carnitine is contained in the composition.
  • a composition for improving protein efficiency comprising the steps of blending carnitine as an active ingredient and other desired ingredients, and optionally homogenizing and sterilizing the blend.
  • a manufacturing method is provided.
  • blending process, a sterilization process, and a homogenization process is not specifically limited, You may perform once or several times.
  • the order of mixing and timing of each component are not particularly limited as long as the effects of the present invention are not hindered.
  • the order of the blending step, the homogenization step and the sterilization step is not particularly limited, but it is preferable to perform the homogenization step after the sterilization step.
  • the manufacturing method of this invention may further include the process of making the composition containing a carnitine into a desired form.
  • the homogenized product may be spray-dried or freeze-dried, for example.
  • composition of the present invention is not particularly limited as long as the effects of the present invention are not hindered. it can. More specific forms include forms taken by oral intake, enteral administration, gastric fistula and the like. A particularly preferred form is a food or drink or a medicine.
  • the composition of the present invention is provided in the form of a food composition.
  • the form of the “food composition” is not particularly limited as long as the effect of the present invention is not hindered, and examples thereof include forms that can be taken orally, such as solutions, suspensions, emulsions, powders, and solid molded products. .
  • milk beverage lactic acid bacteria beverage, soy milk beverage, soft drink, fruit juice beverage, vegetable beverage, Beverages such as coffee drinks, tea drinks, powdered drinks, concentrated drinks, alcoholic drinks; flour products such as bread, pasta, noodles, cake mixes, bread crumbs; strawberries, caramel, chewing gum, chocolate, cookies, biscuits, cakes, pies, snacks , Crackers, jelly, Japanese confectionery, dessert confectionery; seasonings such as sauces, tomato processed seasonings, flavor seasonings, cooking mixes, sauces, dressings, soups, curry and stew; processed oils and fats , Butter, margarine, mayonnaise, etc .; yogurt, natural cheese, processed cheese, ice cream Beam class, cream, and the like of dairy products; agricultural canning, jam, marmalade class, agricultural processed products of serial and the like; frozen food, and the like.
  • food compositions include liquid foods, health foods, functional foods, dietary supplements, foods for specified health use, foods for special uses, foods for the sick, infant formulas, maternal and lactating women. Also included are powdered milk or foods that are labeled to indicate that they are used to improve protein efficiency.
  • the food composition of the present invention When used for elderly people, kidney disease patients and the like, it is preferably provided as a form of a food composition having high fluidity.
  • a food composition having high fluidity examples include beverages, jellies, liquid foods, and the like.
  • the composition of the present invention is provided in the form of a pharmaceutical composition.
  • the “pharmaceutical composition” is prepared as an oral preparation or a parenteral preparation in accordance with a conventional method by combining a pharmaceutically acceptable additive acceptable for formulation with a composition of the present invention as desired. It is.
  • the pharmaceutical is an oral preparation, it should be in the form of a solid preparation such as a tablet, powder, fine granule, granule, capsule, pill, or sustained release preparation, or a liquid preparation such as a solution, suspension, or emulsion. Can take.
  • a pharmaceutical is a parenteral formulation, it can take forms, such as an injection and a suppository.
  • the pharmaceutical is preferably in the form of an oral preparation.
  • composition of the present invention can be used alone as it is, but as long as it does not interfere with the effects of the present invention, it can be used for various foods or pharmaceutical products for oral intake (oral administration). Further, it can be contained as a raw material (material) or an additive. Since the composition of the present invention does not impair the taste when added to a meal, it can be easily ingested by adding it to a normal meal or a drink.
  • a method for improving protein efficiency comprising ingesting an effective amount of carnitine to a subject in need thereof.
  • the method is a weight gain method.
  • the method excludes medical practice for humans.
  • the “medical action for humans” means an action that requires a doctor or the like for diagnosis or prescription and that causes humans to take medicines.
  • the subject in the present invention is not particularly limited, but is preferably a mammal, more preferably a human, a domestic animal species or a wild animal, and further preferably a human.
  • the subject of the present invention may be healthy or sick as long as improvement in protein intake efficiency is required, but from the viewpoint of the need to improve protein intake efficiency, It is particularly preferable that the patient is an elderly person or a kidney disease patient.
  • the method for ingesting carnitine to the subject can be appropriately selected from oral ingestion (oral administration), enteral administration, gastric fistula and the like depending on the subject and application, but oral ingestion is preferred.
  • the number of intakes of carnitine per day is not particularly limited, and may be one or more times, preferably 1 to 3 times.
  • the effective amount of carnitine can be, for example, 2.7 to 6.2 mg / kg body weight per day, preferably 3.0 to 6.0 mg / kg body weight per day, more preferably per day. It can be 3.0-5.0 mg / kg body weight.
  • carnitine it is preferable to take carnitine simultaneously or sequentially (separately) with protein from the viewpoint of improving protein efficiency.
  • protein to be taken simultaneously or sequentially with carnitine milk protein, soybean protein, or a combination thereof is preferable.
  • the mass ratio between carnitine and the protein taken simultaneously or sequentially is preferably determined according to the description of the composition described above.
  • carnitine for improving protein efficiency in vivo.
  • the use is a non-therapeutic treatment.
  • carnitine for the production of a composition for improving protein efficiency in vivo.
  • the use is for the production of foods or pharmaceuticals for improving protein efficiency.
  • carnitine may be used as it is as a single agent to improve protein efficiency. Therefore, according to one aspect of the present invention, a protein efficiency improving agent comprising carnitine is provided. According to another aspect of the present invention, carnitine for improving protein efficiency in vivo is provided.
  • Example 1 Preparation of food (protein efficiency improving food) for improving protein efficiency
  • protein efficiency improving food liquid food
  • warm water was stirred in a tank set at a temperature of 55 ° C
  • protein component 2623 .4 g, fat component 1989.5 g, carbohydrate component 13582.8 g, dietary fiber 558.9 g, vitamins and minerals 1867.11 g and carnitine 15.63 g were added and mixed.
  • the obtained mixture was sterilized by heating (at 145 ° C. or more for 5 seconds), and then homogenized (25 MPa) with a homogenizer to obtain a protein efficiency improving food (87 kcal / 100 mL).
  • carnitine was not added to the protein efficiency-enhancing diet, but instead, the same amount of carbohydrate component as carnitine was added to obtain a control diet.
  • a protein-enhanced diet and a control diet were used in Example 2.
  • Example 2 Confirmation test of the effect of improving protein efficiency
  • Fourteen-week-old male SD rats (manufactured by Nippon SLC Co., Ltd.) were fed with a normal diet (Oriental Yeast Co., Ltd., CRF-1). After acclimatization for 1 week, 7 animals were divided into 2 groups so that their average body weights were equal.
  • the protein efficiency-enhancing diet prepared by the method of Example 1 was fed to one group, and the control diet was fed to the other group, and allowed to feed freely for 21 days.
  • food consumption and body weight of each rat were measured daily. The amount of food intake was calculated by subtracting the amount of remaining food from the amount of food fed.
  • the weight gain of each rat was obtained by subtracting the weight of each rat on the feeding start date from the weight of each rat on each measurement day. After 21 days from the start of feeding, the average value of weight gain of 7 rats in each group was calculated. The protein efficiency after 21 days from the start of feeding was calculated based on the following formula.

Abstract

Provided are a composition and a method for improving the protein use efficiency ratio in a subject living body. More specifically, the present invention provides a composition for improving protein use efficiency ratio, said composition comprising carnitine as an active ingredient, and a method for using the same.

Description

たんぱく質効率向上用の組成物Composition for improving protein efficiency 関連出願の参照Reference to related applications
　本特許出願は、２０１６年１０月１８日に出願された日本国特許出願第２０１６－２０４６７３号に基づく優先権の主張を伴うものであり、かかる先の出願における全開示内容は、引用することにより本明細書の一部とされる。 This patent application is accompanied by a priority claim based on Japanese Patent Application No. 2016-204673 filed on Oct. 18, 2016, the entire disclosure of which is hereby incorporated by reference. It is made a part of this specification.
　本発明は、カルニチンを有効成分として含む、たんぱく質効率向上用の組成物に関する。 The present invention relates to a composition for improving protein efficiency, containing carnitine as an active ingredient.
　たんぱく質は生命の維持に不可欠な物質であり、生体構造を形成したり、生体における様々な生命維持活動に機能したりする等、生体において様々な役割を果たしている（例えば、非特許文献１および２）。具体的には、例えば、生体における様々な組織の構成、酵素やホルモンとして代謝の調節、物質輸送および生体防御等の機能を担っており、また、生体内で代謝されることによりエネルギー源としても利用される。 Protein is an essential substance for the maintenance of life, and plays various roles in the living body, such as forming a living body structure and functioning in various life-sustaining activities in the living body (for example, Non-Patent Documents 1 and 2). ). Specifically, for example, it is responsible for the functions of various tissues in the living body, such as regulation of metabolism as an enzyme or hormone, substance transport, and defense of the body, and also as an energy source by being metabolized in vivo. Used.
　病院や介護施設等に入居している高齢者や寝たきりの患者においては、身体活動量が低下することにより骨格筋のたんぱく質代謝が低下するため、十分なたんぱく質を得るために体内のたんぱく質の貯蔵量を大きくする必要がある（例えば、非特許文献１および２）。また、高齢者では加齢により食欲が低下し、また、腎臓病患者ではたんぱく質の摂取量が制限されることから、たんぱく質の摂取量に対して体内に貯蔵されるたんぱく質の量を高める手段、すなわち、たんぱく質の利用効率を向上させる手段が求められている。 In elderly people living in hospitals and nursing homes and bedridden patients, the amount of protein stored in the body to obtain sufficient protein because protein metabolism of skeletal muscles decreases due to decreased physical activity. Needs to be increased (for example, Non-Patent Documents 1 and 2). In addition, since the appetite decreases with age in elderly people, and the intake of protein is limited in patients with kidney disease, a means to increase the amount of protein stored in the body relative to the intake of protein, that is, Therefore, there is a need for means for improving protein utilization efficiency.
　ところで、カルニチンは生体における脂質代謝に関与するビタミン様物質として知られている。また、カルニチンは長鎖脂肪酸を細胞のミトコンドリア内に運搬し、そのベータ酸化を促進することが知られており、最近では、いわゆる「ダイエット」のための栄養補助食品として用いられることもある。しかしながら、カルニチンが、摂取したたんぱく質がエネルギーとして利用されることを抑制し、生体内でのたんぱく質の貯蔵を促進することについては何ら報告されていない。 By the way, carnitine is known as a vitamin-like substance involved in lipid metabolism in the living body. Carnitine is also known to transport long-chain fatty acids into the mitochondria of cells and promote its beta-oxidation, and has recently been used as a dietary supplement for so-called “diet”. However, there is no report that carnitine suppresses utilization of ingested protein as energy and promotes protein storage in vivo.
　本発明者らは、今般、カルニチンが、摂取したたんぱく質がエネルギーとして利用されることを抑制し、生体内でのたんぱく質の貯蔵を促進すること、すなわち、摂取したたんぱく質の利用効率（たんぱく質効率）を向上させることを見出した。このように、カルニチンを有効成分として用いることにより、生体内におけるたんぱく質の利用効率を有意に向上させることができたことは意外な事実である。本発明は、かかる知見に基づくものである。 The present inventors recently suppressed the use of ingested protein as energy by carnitine and promotes the storage of the protein in vivo, that is, the utilization efficiency (protein efficiency) of the ingested protein. Found to improve. Thus, it is a surprising fact that the use efficiency of protein in a living body can be significantly improved by using carnitine as an active ingredient. The present invention is based on such knowledge.
　従って、本発明は、対象となる生体内でのたんぱく質の貯蔵を促進するための組成物、すなわち、摂取したたんぱく質の生体内での利用効率（たんぱく質効率）を向上させる組成物を提供することを目的とするものである。 Therefore, the present invention provides a composition for promoting the storage of a protein in a target living body, that is, a composition for improving the utilization efficiency (protein efficiency) of an ingested protein in a living body. It is the purpose.
　本発明によれば、以下の発明が提供される。
（１）カルニチンを含む、たんぱく質効率向上用の組成物。
（２）たんぱく質をさらに含む、（１）に記載の組成物。
（３）前記たんぱく質が、乳たんぱく質および大豆たんぱく質から選択される１種以上である、（１）または（２）に記載の組成物。
（４）たんぱく質の摂取量が低下しているか、または制限されている対象のための、（１）～（３）のいずれかに記載の組成物。
（５）高齢者または腎疾患患者のための、（１）～（４）のいずれかに記載の組成物。
（６）体重増加のための、（１）～（５）のいずれかに記載の組成物。
（７）食品組成物または医薬品組成物である、（１）～（６）のいずれかに記載の組成物。
（８）流動食、飲料およびゼリーからなる群から選択されるいずれか一つの形態である、（１）～（７）のいずれかに記載の組成物。
（９）対象におけるたんぱく質効率を向上させるための方法であって、有効量のカルニチンを前記対象に摂取させることを含んでなる、方法。
（１０）前記対象が、たんぱく質の摂取量が低下しているか、または制限されている対象である、（９）に記載の方法。
（１１）前記対象が、高齢者または腎疾患患者である、（８）または（１０）に記載の方法。
（１２）対象におけるたんぱく質効率を向上させるための、カルニチン。
（１３）対象におけるたんぱく質効率を向上させるための、カルニチンの使用。
（１４）たんぱく質効率向上用の組成物の製造のための、カルニチンの使用。 According to the present invention, the following inventions are provided.
(1) A composition for improving protein efficiency, comprising carnitine.
(2) The composition according to (1), further comprising a protein.
(3) The composition according to (1) or (2), wherein the protein is one or more selected from a milk protein and a soy protein.
(4) The composition according to any one of (1) to (3), for a subject whose protein intake is reduced or restricted.
(5) The composition according to any one of (1) to (4), for an elderly person or a renal disease patient.
(6) The composition according to any one of (1) to (5), for weight gain.
(7) The composition according to any one of (1) to (6), which is a food composition or a pharmaceutical composition.
(8) The composition according to any one of (1) to (7), which is in any one form selected from the group consisting of liquid foods, beverages and jelly.
(9) A method for improving protein efficiency in a subject, the method comprising ingesting an effective amount of carnitine into the subject.
(10) The method according to (9), wherein the subject is a subject whose protein intake is reduced or restricted.
(11) The method according to (8) or (10), wherein the subject is an elderly person or a renal disease patient.
(12) Carnitine for improving protein efficiency in a subject.
(13) Use of carnitine to improve protein efficiency in a subject.
(14) Use of carnitine for the production of a composition for improving protein efficiency.
　本発明によれば、対象となる生体内において、摂取したたんぱく質の利用効率を顕著に向上させることが可能となる。かかる本発明は、健常者はもちろんのこと、たんぱく質の摂取量が低下したり制限されたりしている高齢者や腎臓病患者等の対象において、その生体内で効率よくたんぱく質を貯蔵させるため、ひいては体重を増加させるために有利に利用することができる。 According to the present invention, it is possible to remarkably improve the utilization efficiency of ingested proteins in a target living body. In the present invention, in order to efficiently store a protein in a living body in a subject such as a healthy person as well as an elderly person or a kidney disease patient whose protein intake is reduced or restricted, It can be advantageously used to gain weight.
４週齢の雄性ＳＤ系ラットに、カルニチンを含むたんぱく質効率向上食を摂食させた場合と、カルニチンを含まない対照食を摂食させた場合の、摂食開始２１日後のたんぱく質効率を表すグラフである。A graph showing protein efficiency 21 days after the start of feeding when a 4-week-old male SD rat was fed a protein efficiency-enhancing diet containing carnitine and a control diet not containing carnitine. It is.
発明の具体的説明Detailed description of the invention
たんぱく質効率向上用の組成物
　本発明の組成物は、カルニチンを有効成分として含有し、生体内におけるたんぱく質効率向上のために用いられることを特徴としている。 Composition for improving protein efficiency The composition of the present invention contains carnitine as an active ingredient and is characterized by being used for improving protein efficiency in vivo.
　本発明において「たんぱく質効率」とは、所定の期間、対象にたんぱく質を摂取させた場合における、対象が所定の期間内に摂取したたんぱく質の総質量に対する、所定の期間経過後の対象における体重の増加量として定義される。具体的には、以下の計算式により算出される。
Figure JPOXMLDOC01-appb-M000001
 In the present invention, “protein efficiency” refers to an increase in body weight of a subject after the lapse of a predetermined period with respect to the total mass of the protein taken by the subject within a predetermined period when the subject ingests the protein for a predetermined period. Defined as a quantity. Specifically, it is calculated by the following calculation formula.
Figure JPOXMLDOC01-appb-M000001
　本発明において「たんぱく質効率の向上」とは、たんぱく質効率の値が増大することを意味する。たんぱく質効率の値が増大するかどうかは、同一の個体（群）において確認することもできるし、同一種の異なる個体（群）間で確認することもできる。同一の個体（群）において確認する場合、例えば、ある個体（群）について、ある期間Ａにおけるたんぱく質効率ａと、その後の期間Ａと同一の長さの別の期間Ｂにおけるたんぱく質効率ｂとを測定、比較して、ｂがａより大きい値を示す場合には、たんぱく質効率の値が増大しており、その個体（群）においてはたんぱく質効率が向上していると判断する。また、同一種の異なる個体（群）間において確認する場合、例えば、ある２つの同一種の個体（群）Ｘおよび個体（群）Ｙについて、ある同一の長さの期間における個体（群）Ｘのたんぱく質効率ｘおよび個体（群）ｙのたんぱく質効率を測定、比較して、ｘがｙより大きい値を示す場合には、個体（群）Ｙよりも個体（Ｘ）のたんぱく質効率が向上していると判断する。より具体的には、たんぱく質効率が向上しているかどうかは、後述する実施例２の手法により確認することができる。 In the present invention, “improvement of protein efficiency” means that the value of protein efficiency increases. Whether the value of protein efficiency increases can be confirmed in the same individual (group), or can be confirmed between different individuals (group) of the same species. When confirming in the same individual (group), for example, with respect to a certain individual (group), the protein efficiency a in a certain period A and the protein efficiency b in another period B having the same length as the subsequent period A are measured. In comparison, when b shows a value larger than a, the value of the protein efficiency is increased, and it is determined that the protein efficiency is improved in the individual (group). Further, when confirming between different individuals (groups) of the same species, for example, for an individual (group) X and an individual (group) Y of a certain same species, the individual (group) X in a period of a certain same length When the protein efficiency x and the protein efficiency of the individual (group) y are measured and compared, and x is greater than y, the protein efficiency of the individual (X) is improved over the individual (group) Y. Judge that More specifically, whether the protein efficiency is improved can be confirmed by the method of Example 2 described later.
　以下、本発明の組成物についてより具体的に説明する。
カルニチン
　本発明の組成物に含まれるカルニチンとしては、例えば、Ｌ－カルニチン、Ｄ－カルニチン、レボカルニチンおよびＤＬ－カルニチンが挙げられる。これらのカルニチンは、塩または誘導体の形態のものを用いることもできる。カルニチンの塩としては、例えば、カルニチン酒石酸塩およびカルニチンフマル酸塩等が挙げられる。また、カルニチンの誘導体としては、生体内で分解してカルニチンとなるアミド体またはエステル体等が挙げられ、より具体的には、アセチルカルニチン等が挙げられる。本発明においては、カルニチンとしてＬ－カルニチンが好ましく用いられる。 Hereinafter, the composition of the present invention will be described more specifically.
Carnitine Examples of carnitine contained in the composition of the present invention include L-carnitine, D-carnitine, levocarnitine and DL-carnitine. These carnitines can be used in the form of salts or derivatives. Examples of the carnitine salt include carnitine tartrate and carnitine fumarate. Examples of carnitine derivatives include amides or esters that decompose in vivo to become carnitine, and more specifically, acetylcarnitine and the like. In the present invention, L-carnitine is preferably used as carnitine.
　本発明の組成物におけるカルニチンの含有量は、本発明の効果を妨げない限り特に限定されず、他の成分の含有量、摂取対象の健康状態、年齢、体重等によって適宜調整することができる。本発明の組成物におけるカルニチンの含有量としては、組成物１００ｋｃａｌあたり５～２００ｍｇであることが好ましく、１０～１８０ｍｇであることがより好ましく、１５～１６０ｍｇであることが特に好ましい。 The content of carnitine in the composition of the present invention is not particularly limited as long as the effects of the present invention are not hindered, and can be appropriately adjusted depending on the content of other components, the health condition of the intake subject, age, weight, and the like. The carnitine content in the composition of the present invention is preferably 5 to 200 mg, more preferably 10 to 180 mg, and particularly preferably 15 to 160 mg per 100 kcal of the composition.
たんぱく質／その他の成分
　本発明の組成物は、有効成分のカルニチンの他に、食品上または薬学上許容可能なその他の成分を含んでいてもよい。本発明の組成物に含有させることができるその他の成分としては、本発明の効果を妨げない限り特に限定されず、たんぱく質、糖質、脂質、食物繊維、アミノ酸、カルニチン以外のビタミン類、ミネラル類、有機酸、有機塩基、果汁、フレーバー類、人工甘味料（例えば、アスパルテーム等）、水分等が挙げられる。これらのその他の成分は、１種を単独で含有させてもよく、または２種以上を組み合わせて含有させることもできる。このようなその他の成分を含有させることによって、本願発明の組成物の栄養学的な組成、風味、形態、ｐＨ、浸透圧等を調節することができる。これらのその他の成分のうち、たんぱく質の効率の向上の観点からは、少なくともたんぱく質を含有させることが好ましい。また、対象に対するバランスの取れた栄養補給の観点からは、たんぱく質、糖質、脂質、食物繊維またはそれらの１種以上の組み合わせを含有させることが好ましい。 The composition of proteins / other components present invention, in addition to the carnitine active ingredient, may contain a food or on a pharmaceutically acceptable other ingredients. The other components that can be contained in the composition of the present invention are not particularly limited as long as the effects of the present invention are not hindered. Proteins, carbohydrates, lipids, dietary fibers, amino acids, vitamins other than carnitine, and minerals , Organic acids, organic bases, fruit juices, flavors, artificial sweeteners (eg, aspartame), moisture and the like. These other components may be contained singly or in combination of two or more. By including such other components, the nutritional composition, flavor, form, pH, osmotic pressure and the like of the composition of the present invention can be adjusted. Among these other components, it is preferable to contain at least a protein from the viewpoint of improving the efficiency of the protein. Moreover, from the viewpoint of balanced nutrition supply to the subject, it is preferable to contain protein, carbohydrate, lipid, dietary fiber, or one or more combinations thereof.
　本発明の組成物に含有させることができるたんぱく質としては、例えば、乳たんぱく質、大豆たんぱく質、小麦たんぱく質、全卵たんぱく質等が挙げられる。これらのたんぱく質は、１種を単独で含有させることもできるが、２種以上を組み合わせて含有させることもできる。本発明の組成物に含有させるたんぱく質としては、乳たんぱく質、大豆たんぱく質、またはそれらの組み合わせが好ましい。 Examples of the protein that can be contained in the composition of the present invention include milk protein, soy protein, wheat protein, whole egg protein, and the like. These proteins can be used alone or in combination of two or more. As the protein contained in the composition of the present invention, milk protein, soybean protein, or a combination thereof is preferable.
　乳たんぱく質としては、本発明の効果を妨げない限り特に限定されず、全脂粉乳、脱脂粉乳、部分脱脂粉乳、ホエイ、ホエイ粉、乳たんぱく質濃縮物（Milk Protein Concentrate : MPC、総乳たんぱく質（Total Milk Protein : TMP）ともいう）、ホエイたんぱく質濃縮物（Whey Protein Concentrate : WPC）、ホエイたんぱく質分離物（Whey Protein Isolate : WPI）、α－カゼイン、β－カゼイン、κ－カゼイン、α－ラクトアルブミン、β－ラクトグロブリン、ならびにラクトフェリン等が挙げられる。 The milk protein is not particularly limited as long as the effect of the present invention is not hindered. The whole milk powder, skim milk powder, partially skim milk powder, whey, whey powder, milk protein concentrate (Milk 乳 Protein Concentrate: MPC, total milk protein (Total Milk Protein: TMP)), whey protein concentrate (Whey Protein Concentrate: WPC), whey protein isolate (Whey Protein Isolate: WPI), α-casein, β-casein, κ-casein, α-lactalbumin, Examples include β-lactoglobulin, lactoferrin, and the like.
　大豆たんぱく質としては、本発明の効果を妨げない限り特に限定されず、大豆たんぱく質分離物(Soy Protein Isolate : SPI)、グリシニン、β－コングリシニン等が挙げられる。 The soy protein is not particularly limited as long as the effect of the present invention is not hindered, and soy protein isolate (Soy 物 Protein Isolate: SPI), glycinin, β-conglycinin and the like can be mentioned.
　本発明の組成物におけるたんぱく質の含有量は、本発明の効果を妨げない限り特に限定されず、他の成分の含有量、摂取対象の健康状態、年齢、体重等によって適宜調整することができる。本発明の組成物における好適なたんぱく質の含有量は、例えば、組成物１００ｋｃａｌあたり０～１５ｇ、１～１５ｇ、１～１０ｇ、２～１０ｇまたは２～５ｇである。 The content of the protein in the composition of the present invention is not particularly limited as long as the effects of the present invention are not hindered, and can be appropriately adjusted depending on the content of other components, the health condition of the subject to be ingested, age, weight, and the like. A suitable protein content in the composition of the present invention is, for example, 0 to 15 g, 1 to 15 g, 1 to 10 g, 2 to 10 g, or 2 to 5 g per 100 kcal of the composition.
　また、本発明の組成物において、カルニチンに対するたんぱく質の質量比（たんぱく質の含有量：カルニチンの含有量）は、本発明の効果を妨げない限り特に限定されないが、たんぱく質利用率のより顕著な向上の観点から、例えば、好適には、４０．０：１．０～３３３．４：１．０または４０．０：１．０～２００．０：１．０である。 In the composition of the present invention, the mass ratio of protein to carnitine (protein content: carnitine content) is not particularly limited as long as the effect of the present invention is not hindered, but the protein utilization rate is more markedly improved. From the viewpoint, for example, 40.0: 1.0 to 333.4: 1.0 or 40.0: 1.0 to 200.0: 1.0 is preferable.
たんぱく質以外の成分
　また、たんぱく質以外の成分のうち、本発明の組成物に含有させることができる糖質としては、例えば、ショ糖、ブドウ糖、果糖、ハチミツ、デキストリン等が挙げられる。これらの糖質は、単独で含有させることもできるが、複数種を組み合わせて含有させることもできる。 Components other than protein also of the components other than the protein, the carbohydrate can be included in the compositions of the present invention, for example, sucrose, glucose, fructose, honey, dextrin, and the like. These carbohydrates can be contained alone or in combination of two or more.
　本発明の組成物における糖質の含有量は、本発明の効果を妨げない限り特に限定されず、他の成分の含有量、摂取対象の健康状態、年齢、体重等によって適宜調整することができる。本発明の組成物における好適な糖質の含有量は、組成物１００ｋｃａｌあたり０～３０ｇ、１～３０ｇ、５～３０ｇ、５～２５ｇ、７～２５ｇまたは１０～２５ｇである。 The content of the saccharide in the composition of the present invention is not particularly limited as long as the effects of the present invention are not hindered, and can be appropriately adjusted depending on the content of other components, the health condition of the subject to be ingested, age, weight, etc. . A preferred carbohydrate content in the composition of the present invention is 0-30 g, 1-30 g, 5-30 g, 5-25 g, 7-25 g or 10-25 g per 100 kcal of the composition.
　本発明の組成物に含有させることができる脂質としては、動物性油脂および植物性油脂のいずれをも用いることができる。動物性油脂としては、例えば、ラード、魚油、これらの分別油、水素添加油、エステル交換油等が挙げられる。また、植物性油脂としては、例えば、パーム油、サフラワー油、コーン油、ナタネ油、ヤシ油、これらの分別油、水素添加油、エステル交換油等が挙げられる。これらの油脂は、単独で含有させることもできるが、複数種を組み合わせて含有させることもできる。 As the lipid that can be contained in the composition of the present invention, any of animal oils and vegetable oils can be used. Examples of animal fats include lard, fish oil, fractionated oils thereof, hydrogenated oil, transesterified oil, and the like. Examples of vegetable oils include palm oil, safflower oil, corn oil, rapeseed oil, coconut oil, fractionated oils thereof, hydrogenated oil, transesterified oil, and the like. These fats and oils can be contained alone or in combination of a plurality of types.
　本発明の組成物における脂質の含有量は、本発明の効果を妨げない限り特に限定されず、他の成分の含有量、摂取対象の健康状態、年齢、体重等により適宜調整することができる。本発明の組成物における好適な脂質の含有量は、組成物１００ｋｃａｌあたり０～１５ｇ、１～１５ｇ、１～１０ｇ、２～１０ｇまたは２～５ｇである。 The lipid content in the composition of the present invention is not particularly limited as long as the effects of the present invention are not hindered, and can be appropriately adjusted depending on the content of other components, the health condition of the subject to be ingested, age, weight, and the like. A suitable lipid content in the composition of the present invention is 0 to 15 g, 1 to 15 g, 1 to 10 g, 2 to 10 g, or 2 to 5 g per 100 kcal of the composition.
　食物繊維は、水溶性食物繊維と不溶性食物繊維とに分類され、両者のいずれをも用いることができる。本発明の組成物に含有させることができる水溶性食物繊維としては、例えば、難消化性オリゴ糖、難消化性デキストリン、ラクチトール、ラフィノース、ペクチン、グアーガム等が挙げられる。また、不溶性食物繊維としては、セルロース、ヘミセルロース、リグニン、キチン、キトサン、大豆食物繊維、小麦ふすま、パインファイバー、コーンファイバー、ビートファイバー等が挙げられる。これらの食物繊維は、単独で含有させることもできるが、複数種を組み合わせて含有させることもできる。 Dietary fiber is classified into water-soluble dietary fiber and insoluble dietary fiber, and both can be used. Examples of the water-soluble dietary fiber that can be contained in the composition of the present invention include indigestible oligosaccharides, indigestible dextrin, lactitol, raffinose, pectin, guar gum and the like. Examples of the insoluble dietary fiber include cellulose, hemicellulose, lignin, chitin, chitosan, soy dietary fiber, wheat bran, pine fiber, corn fiber, beet fiber and the like. These dietary fibers can be contained alone or in combination of a plurality of types.
　本発明の組成物における食物繊維の含有量は、本発明の効果を妨げない限り特に限定されず、他の成分の含有量、摂取対象の健康状態、年齢、体重等によって適宜調整することができる。好適な食物繊維の含有量は、組成物１００ｋｃａｌあたり０～２０ｇ、０．５～１０ｇ、０．５～８ｇ、０．５～６ｇ、０．５～４ｇ、０．５～２ｇまたは０．８～２ｇである。 The content of dietary fiber in the composition of the present invention is not particularly limited as long as the effects of the present invention are not hindered, and can be appropriately adjusted depending on the content of other components, the health condition of the intake subject, age, weight, etc. . Suitable dietary fiber content is 0-20 g, 0.5-10 g, 0.5-8 g, 0.5-6 g, 0.5-4 g, 0.5-2 g or 0.8 per 100 kcal composition. ~ 2g.
　また、本発明の組成物には、上記の他、溶媒（水等）、賦形剤、安定剤、防腐剤、湿潤剤、乳化剤、甘味料、着色料、香料、緩衝剤、酸化防止剤、ｐＨ調整剤、結合剤、崩壊剤、滑沢剤、矯臭剤、溶解補助剤、懸濁剤、コーティング剤、溶剤、等張化剤等の食品上または薬学上許容可能な添加剤を含有させてもよい。 In addition to the above, the composition of the present invention includes a solvent (such as water), an excipient, a stabilizer, an antiseptic, a wetting agent, an emulsifier, a sweetener, a coloring agent, a flavoring agent, a buffering agent, an antioxidant, Contains food- or pharmaceutically-acceptable additives such as pH adjusters, binders, disintegrants, lubricants, flavoring agents, solubilizers, suspension agents, coating agents, solvents, and isotonic agents. Also good.
製造方法
　本発明の組成物は、公知の手法により、有効成分であるカルニチンと、所望のその他の成分とを組成物中に配合することにより簡易に製造することができる。従って、本発明の別の態様によれば、カルニチンの有効量を組成物中に含有させることを特徴とする、たんぱく質効率向上用の組成物の製造方法が提供される。 Production Method The composition of the present invention can be easily produced by blending carnitine, which is an active ingredient, and other desired components into the composition by a known method. Therefore, according to another aspect of the present invention, there is provided a method for producing a composition for improving protein efficiency, wherein an effective amount of carnitine is contained in the composition.
　本発明の組成物の製造方法では、カルニチンおよび所望のその他の成分が均質になるように混合することが好ましい。さらに、本発明の組成物の製造方法では、本発明の組成物、または組成物に配合される各成分に対して公知の殺菌処理（例えば、加熱等）を施すことが好ましい。従って、本発明の一つの態様によれば、有効成分としてのカルニチン、および所望のその他の成分を配合する工程、所望により配合物を均質化および殺菌する工程を含む、たんぱく質効率向上用の組成物の製造方法が提供される。配合工程、殺菌工程および均質化工程の回数は特に限定されず、単回であっても複数回行ってもよい。また、各成分の配合の順序、タイミングは、本発明の効果を妨げない限り特に限定されない。また、配合工程、均質化工程および殺菌工程の順序も、特に限定されないが、殺菌工程の後に均質化工程を行うことが好ましい。また、本発明の製造方法は、カルニチンを含む組成物を所望の形態にする工程をさらに含んでいてもよい。例えば、組成物の形態が粉末の場合、均質化物を、例えば噴霧乾燥や凍結乾燥してもよい。 In the method for producing the composition of the present invention, it is preferable to mix so that carnitine and other desired components are homogeneous. Furthermore, in the method for producing the composition of the present invention, it is preferable to perform a known sterilization treatment (for example, heating) on each of the components of the composition of the present invention or the composition. Therefore, according to one embodiment of the present invention, a composition for improving protein efficiency comprising the steps of blending carnitine as an active ingredient and other desired ingredients, and optionally homogenizing and sterilizing the blend. A manufacturing method is provided. The frequency | count of a mixing | blending process, a sterilization process, and a homogenization process is not specifically limited, You may perform once or several times. Moreover, the order of mixing and timing of each component are not particularly limited as long as the effects of the present invention are not hindered. Further, the order of the blending step, the homogenization step and the sterilization step is not particularly limited, but it is preferable to perform the homogenization step after the sterilization step. Moreover, the manufacturing method of this invention may further include the process of making the composition containing a carnitine into a desired form. For example, when the composition is in powder form, the homogenized product may be spray-dried or freeze-dried, for example.
形態／用途
　本発明の組成物の形態は、本発明の効果を妨げない限り特に限定されず、種々の形態をとることができ、固体状、半固体状、液状、粉末状等とすることができる。より具体的な形態には、経口摂取、経腸投与、胃ろう等により摂取される形態が挙げられる。特に好ましい形態としては、飲食品または医薬品とされる。 Form / Use The form of the composition of the present invention is not particularly limited as long as the effects of the present invention are not hindered. it can. More specific forms include forms taken by oral intake, enteral administration, gastric fistula and the like. A particularly preferred form is a food or drink or a medicine.
　従って、好ましい態様によれば、本発明の組成物は、食品組成物の形態として提供される。「食品組成物」の形態としては、本発明の効果を妨げない限り特に限定されず、例えば、溶液、懸濁液、乳濁液、粉末、固形成形物等の経口摂取可能な形態が挙げられる。具体的には、即席麺、レトルト食品、缶詰、電子レンジ食品、即席スープ・みそ汁類、フリーズドライ食品等の即席食品類；乳飲料、乳酸菌飲料、豆乳飲料、清涼飲料、果汁飲料、野菜飲料、コーヒー飲料、茶飲料、粉末飲料、濃縮飲料、アルコール飲料等の飲料；パン、パスタ、麺、ケーキミックス、パン粉等の小麦粉製品；飴、キャラメル、チューインガム、チョコレート、クッキー、ビスケット、ケーキ、パイ、スナック、クラッカー、ゼリー、和菓子、デザート菓子の菓子類；ソース、トマト加工調味料、風味調味料、調理ミックス、たれ類、ドレッシング類、つゆ類、カレー・シチュー等の素類等の調味料；加工油脂、バター、マーガリン、マヨネーズ等の油脂類；ヨーグルト、ナチュラルチーズ、プロセスチーズ類、アイスクリーム類、クリーム類等の乳製品；農産缶詰、ジャム・マーマレード類、シリアル等の農産加工品；冷凍食品等が挙げられる。 Therefore, according to a preferred embodiment, the composition of the present invention is provided in the form of a food composition. The form of the “food composition” is not particularly limited as long as the effect of the present invention is not hindered, and examples thereof include forms that can be taken orally, such as solutions, suspensions, emulsions, powders, and solid molded products. . Specifically, instant noodles, retort food, canned food, microwave food, instant soup and miso soup, freeze-dried food, etc .; milk beverage, lactic acid bacteria beverage, soy milk beverage, soft drink, fruit juice beverage, vegetable beverage, Beverages such as coffee drinks, tea drinks, powdered drinks, concentrated drinks, alcoholic drinks; flour products such as bread, pasta, noodles, cake mixes, bread crumbs; strawberries, caramel, chewing gum, chocolate, cookies, biscuits, cakes, pies, snacks , Crackers, jelly, Japanese confectionery, dessert confectionery; seasonings such as sauces, tomato processed seasonings, flavor seasonings, cooking mixes, sauces, dressings, soups, curry and stew; processed oils and fats , Butter, margarine, mayonnaise, etc .; yogurt, natural cheese, processed cheese, ice cream Beam class, cream, and the like of dairy products; agricultural canning, jam, marmalade class, agricultural processed products of serial and the like; frozen food, and the like.
　また、食品組成物には、流動食、健康食品、機能性食品、栄養補助食品、特定保健用食品、特別用途食品、病者用の食品、乳幼児用の調製粉乳、妊産婦用もしくは授乳婦用の粉乳、またはたんぱく質効率向上のために用いられるものである旨の表示を付した食品のような分類のものも包含される。 In addition, food compositions include liquid foods, health foods, functional foods, dietary supplements, foods for specified health use, foods for special uses, foods for the sick, infant formulas, maternal and lactating women. Also included are powdered milk or foods that are labeled to indicate that they are used to improve protein efficiency.
　本発明の食品組成物が、高齢者や腎臓病患者等に対して用いられる場合、流動性が高い食品組成物の形態として提供されることが好ましい。このような流動性が高い食品組成物の形態としては、例えば、飲料、ゼリー、流動食等が挙げられる。 When the food composition of the present invention is used for elderly people, kidney disease patients and the like, it is preferably provided as a form of a food composition having high fluidity. Examples of the form of such a food composition having high fluidity include beverages, jellies, liquid foods, and the like.
　別の好ましい態様によれば、本発明の組成物は、医薬組成物の形態として提供される。「医薬組成物」としては、所望により製剤化のために許容され得る薬学上許容可能な添加剤を本発明の組成物と併用して、常法に従って、経口製剤または非経口製剤として調製したものである。医薬品が経口製剤の場合には、錠剤、散剤、細粒剤、顆粒剤、カプセル剤、丸剤、徐放剤等の固形製剤、溶液、懸濁液、乳濁液等の液状製剤の形態をとることができる。また、医薬品が非経口製剤の場合には、注射剤や坐剤等の形態をとることができる。なお、対象への摂取（投与）の簡便性の観点から、医薬品は経口製剤の形態であることが好ましい。 According to another preferred embodiment, the composition of the present invention is provided in the form of a pharmaceutical composition. The “pharmaceutical composition” is prepared as an oral preparation or a parenteral preparation in accordance with a conventional method by combining a pharmaceutically acceptable additive acceptable for formulation with a composition of the present invention as desired. It is. When the pharmaceutical is an oral preparation, it should be in the form of a solid preparation such as a tablet, powder, fine granule, granule, capsule, pill, or sustained release preparation, or a liquid preparation such as a solution, suspension, or emulsion. Can take. Moreover, when a pharmaceutical is a parenteral formulation, it can take forms, such as an injection and a suppository. In addition, from the viewpoint of simplicity of ingestion (administration) to a subject, the pharmaceutical is preferably in the form of an oral preparation.
　また、本発明の組成物は、そのまま単独で用いることもできるが、本発明の効果を妨げない限りにおいて、別の食品や医薬品等の種々の経口摂取用（経口投与用）の製品に対して、原料（素材）や添加剤等として含有させることもできる。本発明の組成物は、食事に添加しても味を損なうものではないため、通常の食事に添加したり、飲料に添加したりして、簡易に摂取することができる。 In addition, the composition of the present invention can be used alone as it is, but as long as it does not interfere with the effects of the present invention, it can be used for various foods or pharmaceutical products for oral intake (oral administration). Further, it can be contained as a raw material (material) or an additive. Since the composition of the present invention does not impair the taste when added to a meal, it can be easily ingested by adding it to a normal meal or a drink.
たんぱく質率向上方法
　本発明によれば、カルニチンまたはそれを含む上記組成物を用いて、対象におけるたんぱく質効率を向上させ、ひいては体重を増加させることができる。従って、本発明の一つの態様によれば、たんぱく質効率を向上させる方法であって、それを必要とする対象にカルニチンの有効量を摂取させることを含む方法が提供される。さらに、好ましい態様によれば、上記方法は、体重増加方法とされる。さらに、本発明の別の好ましい態様によれば、上記方法は、ヒトに対する医療行為を除くものとされる。ここで、「ヒトに対する医療行為」とは、医師等の診断や処方を必要として、ヒトに対して医薬品を摂取させる行為等を意味する。 According to protein ratio improved method of the present invention, using carnitine or the composition containing it, to improve the protein efficiency in a subject can be increased and thus weight. Thus, according to one aspect of the present invention, there is provided a method for improving protein efficiency comprising ingesting an effective amount of carnitine to a subject in need thereof. Furthermore, according to a preferred embodiment, the method is a weight gain method. Furthermore, according to another preferred aspect of the present invention, the method excludes medical practice for humans. Here, the “medical action for humans” means an action that requires a doctor or the like for diagnosis or prescription and that causes humans to take medicines.
　また、本発明における対象とは、特に限定されるものではないが、好ましくは哺乳動物であり、より好ましくはヒト、家畜動物種または野生動物等であり、さらに好ましくはヒトである。また、本発明の対象は、たんぱく質の摂取効率の向上が必要とされる限り、健常者であっても病者であってもよいが、たんぱく質の摂取効率の向上の必要性の観点からは、高齢者や腎臓病患者等であることが特に好ましい。 The subject in the present invention is not particularly limited, but is preferably a mammal, more preferably a human, a domestic animal species or a wild animal, and further preferably a human. In addition, the subject of the present invention may be healthy or sick as long as improvement in protein intake efficiency is required, but from the viewpoint of the need to improve protein intake efficiency, It is particularly preferable that the patient is an elderly person or a kidney disease patient.
　カルニチンを対象に摂取させる方法は、経口摂取（経口投与）、経腸投与、胃ろう等から、その対象および用途により適宜選択することができるが、好ましくは経口摂取である。また、カルニチンの１日当たりの摂取回数は、特に限定されず、１回または複数回であってもよく、好ましくは１～３回とされる。 The method for ingesting carnitine to the subject can be appropriately selected from oral ingestion (oral administration), enteral administration, gastric fistula and the like depending on the subject and application, but oral ingestion is preferred. In addition, the number of intakes of carnitine per day is not particularly limited, and may be one or more times, preferably 1 to 3 times.
　また、カルニチンの有効量としては、例えば、１日当たり２．７～６．２ｍｇ／体重ｋｇとすることができるが、好ましくは１日当たり３．０～６．０ｍｇ／体重ｋｇ、より好ましくは１日当たり３．０～５．０ｍｇ／体重ｋｇとすることができる。 The effective amount of carnitine can be, for example, 2.7 to 6.2 mg / kg body weight per day, preferably 3.0 to 6.0 mg / kg body weight per day, more preferably per day. It can be 3.0-5.0 mg / kg body weight.
　本発明の方法において、たんぱく質効率の向上の観点からは、カルニチンは、たんぱく質と同時または順次（別々に）摂取させることが好ましい。カルニチンと同時または順次摂取させるたんぱく質としては、乳たんぱく質、大豆たんぱく質、またはそれらの組み合わせが好ましい。カルニチンと、同時または順次摂取させるたんぱく質との質量比は、上述の組成物の記載に準じて決定することが好ましい。 In the method of the present invention, it is preferable to take carnitine simultaneously or sequentially (separately) with protein from the viewpoint of improving protein efficiency. As the protein to be taken simultaneously or sequentially with carnitine, milk protein, soybean protein, or a combination thereof is preferable. The mass ratio between carnitine and the protein taken simultaneously or sequentially is preferably determined according to the description of the composition described above.
その他の態様
　また、本発明の一つの態様によれば、生体内におけるたんぱく質効率の向上のための、カルニチンの使用が提供される。本発明の一つの好ましい態様によれば、該使用は、非治療的治療である。 Other Embodiments According to one embodiment of the present invention, there is provided use of carnitine for improving protein efficiency in vivo. According to one preferred embodiment of the invention, the use is a non-therapeutic treatment.
　本発明の一つの態様によれば、生体内におけるたんぱく質効率向上用の組成物の製造のための、カルニチンの使用が提供される。本発明の一つの好ましい態様によれば、該使用は、たんぱく質効率向上用の食品または医薬品の製造のための使用である。 According to one aspect of the present invention, there is provided use of carnitine for the production of a composition for improving protein efficiency in vivo. According to one preferred embodiment of the present invention, the use is for the production of foods or pharmaceuticals for improving protein efficiency.
　また、本発明においては、カルニチンをそのまま単剤として、たんぱく質効率を向上に用いてもよい。従って、本発明の一つの態様によれば、カルニチンからなる、たんぱく質効率を向上剤が提供される。また、本発明の別の態様によれば、生体内におけるたんぱく質効率を向上させるための、カルニチンが提供される。 In the present invention, carnitine may be used as it is as a single agent to improve protein efficiency. Therefore, according to one aspect of the present invention, a protein efficiency improving agent comprising carnitine is provided. According to another aspect of the present invention, carnitine for improving protein efficiency in vivo is provided.
　上記その他の態様は、いずれも本発明の組成物および方法の記載に準じて実施することができる。 Any of the above-mentioned other embodiments can be carried out according to the description of the composition and method of the present invention.
実施例１：たんぱく質効率を向上させる食品（たんぱく質効率向上食）の調製
　たんぱく質効率向上食（流動食）８０Ｌを得るために、温度を５５℃に設定したタンク内で温水を撹拌し、たんぱく質成分２６２３．４ｇ、脂肪成分１９８９．５ｇ、糖質成分１３５８２．８ｇ、食物繊維５５８．９ｇ、ビタミン・ミネラル類１８６７．１１ｇ、カルニチン１５．６３ｇを添加し、混合した。得られた混合液を加熱殺菌（１４５℃以上、５秒間）した後に、ホモゲナイザーで均質化（２５ＭＰａ）してたんぱく質効率向上食（８７ｋｃａｌ／１００ｍＬ）を得た。一方、上記たんぱく質効率向上食にカルニチンを添加せず、代わりにカルニチンと同量の糖質成分を添加して対照食を得た。たんぱく質効率向上食および対照食を実施例２において用いた。 Example 1: Preparation of food (protein efficiency improving food) for improving protein efficiency In order to obtain 80 L of protein efficiency improving food (liquid food), warm water was stirred in a tank set at a temperature of 55 ° C, and protein component 2623 .4 g, fat component 1989.5 g, carbohydrate component 13582.8 g, dietary fiber 558.9 g, vitamins and minerals 1867.11 g and carnitine 15.63 g were added and mixed. The obtained mixture was sterilized by heating (at 145 ° C. or more for 5 seconds), and then homogenized (25 MPa) with a homogenizer to obtain a protein efficiency improving food (87 kcal / 100 mL). On the other hand, carnitine was not added to the protein efficiency-enhancing diet, but instead, the same amount of carbohydrate component as carnitine was added to obtain a control diet. A protein-enhanced diet and a control diet were used in Example 2.
実施例２：たんぱく質効率の向上効果の確認試験
　４週齢の雄性ＳＤ系ラット（日本エスエルシー株式会社製）１４匹を、通常食（オリエンタル酵母工業株式会社製、ＣＲＦ－１）を給餌して１週間馴化した後、平均体重が等しくなるように７匹ずつ２群に分けた。実施例１の方法により調製したたんぱく質効率向上食を一方の群に、対照食をもう一方の群にそれぞれ給餌し、２１日間自由に摂餌させて飼育した。飼育中、各ラットの摂餌量および体重の測定を毎日行った。摂餌量は給餌量から残餌量を差し引いて算出した。また、各測定日の各ラットの体重から、給餌開始日の各ラットの体重を差し引いて、各ラットの体重増加量とした。給餌開始から２１日経過後、それぞれの群の７匹のラットの体重増加量の平均値を算出した。給餌開始から２１日経過後のたんぱく質効率を以下の式に基づいて算出した。 Example 2: Confirmation test of the effect of improving protein efficiency Fourteen-week-old male SD rats (manufactured by Nippon SLC Co., Ltd.) were fed with a normal diet (Oriental Yeast Co., Ltd., CRF-1). After acclimatization for 1 week, 7 animals were divided into 2 groups so that their average body weights were equal. The protein efficiency-enhancing diet prepared by the method of Example 1 was fed to one group, and the control diet was fed to the other group, and allowed to feed freely for 21 days. During the breeding, food consumption and body weight of each rat were measured daily. The amount of food intake was calculated by subtracting the amount of remaining food from the amount of food fed. In addition, the weight gain of each rat was obtained by subtracting the weight of each rat on the feeding start date from the weight of each rat on each measurement day. After 21 days from the start of feeding, the average value of weight gain of 7 rats in each group was calculated. The protein efficiency after 21 days from the start of feeding was calculated based on the following formula.
Figure JPOXMLDOC01-appb-M000002
Figure JPOXMLDOC01-appb-M000002
　結果を下記の表１および図１に示す。
Figure JPOXMLDOC01-appb-T000003
 The results are shown in Table 1 below and FIG.
Figure JPOXMLDOC01-appb-T000003
　表１および図１から明らかなように、正常な雄性ＳＤ系ラットをたんぱく質効率向上食または対照食を給餌して、２１日間自由に摂餌させて飼育した結果、カルニチンを含むたんぱく質効率向上食を摂餌させた群において、カルニチンを含まない対照食を摂餌させた群に比べて、有意に高いたんぱく質効率が示された。 As is apparent from Table 1 and FIG. 1, normal male SD rats were fed with a protein efficiency-enhancing diet or a control diet and fed freely for 21 days. As a result, a protein efficiency-enhancing diet containing carnitine was obtained. The fed group showed significantly higher protein efficiency than the group fed the control diet without carnitine.
　本発明によれば、カルニチンを有効成分として用いて、生体内でのたんぱく質効率を向上させる組成物を製造することが可能となる。 According to the present invention, it is possible to produce a composition that improves the protein efficiency in vivo using carnitine as an active ingredient.

Claims (14)

  1. 　カルニチンを含む、たんぱく質効率向上用の組成物。 A composition for improving protein efficiency, including carnitine.
  2. 　たんぱく質をさらに含む、請求項１に記載の組成物。 The composition according to claim 1, further comprising a protein.
  3. 　前記たんぱく質が、乳たんぱく質および大豆たんぱく質から選択される１種以上である、請求項１または２に記載の組成物。 3. The composition according to claim 1 or 2, wherein the protein is at least one selected from milk protein and soybean protein.
  4. 　たんぱく質の摂取量が低下しているか、または制限されている対象のための、請求項１～３のいずれか一項に記載の組成物。 The composition according to any one of claims 1 to 3, for a subject whose protein intake is reduced or restricted.
  5. 　高齢者または腎疾患患者のための、請求項１～４のいずれか一項に記載の組成物。 The composition according to any one of claims 1 to 4, for elderly people or patients with renal diseases.
  6. 　体重増加のための、請求項１～５のいずれか一項に記載の組成物。 6. A composition according to any one of claims 1 to 5 for weight gain.
  7. 　食品組成物または医薬品組成物である、請求項１～６のいずれか一項に記載の組成物。 The composition according to any one of claims 1 to 6, which is a food composition or a pharmaceutical composition.
  8. 　流動食、飲料およびゼリーからなる群から選択されるいずれか一つの形態である、請求項１～７のいずれか一項に記載の組成物。 The composition according to any one of claims 1 to 7, which is in any one form selected from the group consisting of a liquid food, a beverage and a jelly.
  9. 　対象におけるたんぱく質効率を向上させるための方法であって、有効量のカルニチンを前記対象に摂取させることを含んでなる、方法。 A method for improving protein efficiency in a subject, the method comprising ingesting the subject with an effective amount of carnitine.
  10. 　前記対象が、たんぱく質の摂取量が低下しているか、または制限されている対象である、請求項９に記載の方法。 10. The method of claim 9, wherein the subject is a subject whose protein intake is reduced or restricted.
  11. 　前記対象が、高齢者または腎疾患患者である、請求項８または１０に記載の方法。 The method according to claim 8 or 10, wherein the subject is an elderly person or a renal disease patient.
  12. 　対象におけるたんぱく質効率を向上させるための、カルニチン。 Carnitine to improve protein efficiency in the subject.
  13. 　対象におけるたんぱく質効率を向上させるための、カルニチンの使用。 Use carnitine to improve protein efficiency in the subject.
  14. 　たんぱく質効率向上用の組成物の製造のための、カルニチンの使用。 Use of carnitine for the production of a composition for improving protein efficiency.
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Citations (4)

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Publication number Priority date Publication date Assignee Title
JP2003529347A (en) * 2000-01-25 2003-10-07 ジュヴェノン インコーポレイテッド Nutrition supplements for aged pets
WO2005123108A2 (en) * 2004-06-09 2005-12-29 William Feinstein Advanced vitamins and protein based nutritional supplements
JP2013048631A (en) * 2005-08-18 2013-03-14 Meiji Co Ltd Modified milk powder or functional healthy raw material using carnitine
WO2014003116A1 (en) * 2012-06-28 2014-01-03 株式会社明治 Nutritional composition

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2003529347A (en) * 2000-01-25 2003-10-07 ジュヴェノン インコーポレイテッド Nutrition supplements for aged pets
WO2005123108A2 (en) * 2004-06-09 2005-12-29 William Feinstein Advanced vitamins and protein based nutritional supplements
JP2013048631A (en) * 2005-08-18 2013-03-14 Meiji Co Ltd Modified milk powder or functional healthy raw material using carnitine
WO2014003116A1 (en) * 2012-06-28 2014-01-03 株式会社明治 Nutritional composition

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Title
RINGSEIS, ROBERT ET AL.: "Mechanisms underlying the anti-wasting effect of L-carnitine supplementation under pathologic conditions: evidence from experimental and clinical studies", EUR. J. NUTR., vol. 52, 2013, pages 1421 - 1442, XP035359300, DOI: doi:10.1007/s00394-013-0511-0 *

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