WO2018074415A1 - Composition pour améliorer le coefficient d'efficacité protéique - Google Patents

Composition pour améliorer le coefficient d'efficacité protéique 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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English (en)
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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Publication of WO2018074415A1 publication Critical patent/WO2018074415A1/fr

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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

L'invention concerne une composition et un procédé pour améliorer le coefficient d'efficacité d'utilisation des protéines dans un corps vivant sujet. Plus spécifiquement, la présente invention concerne une composition pour améliorer le coefficient d'efficacité d'utilisation des protéines, ladite composition comprenant de la carnitine en tant que principe actif, et un procédé pour l'utiliser.
PCT/JP2017/037360 2016-10-18 2017-10-16 Composition pour améliorer le coefficient d'efficacité protéique WO2018074415A1 (fr)

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JP2016204673A JP2018064492A (ja) 2016-10-18 2016-10-18 たんぱく質効率向上用の組成物
JP2016-204673 2016-10-18

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2003529347A (ja) * 2000-01-25 2003-10-07 ジュヴェノン インコーポレイテッド 高齢ペット用の栄養補給食品
WO2005123108A2 (fr) * 2004-06-09 2005-12-29 William Feinstein Composition a base de vitamine c elaboree presentant une biotransformation amelioree et utilisation de proteines et de l-carnitine pour complementation nutritionnelle ou analogue
JP2013048631A (ja) * 2005-08-18 2013-03-14 Meiji Co Ltd カルニチンを用いた調製粉乳または機能性健康原料
WO2014003116A1 (fr) * 2012-06-28 2014-01-03 株式会社明治 Composition nutritionnelle

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2003529347A (ja) * 2000-01-25 2003-10-07 ジュヴェノン インコーポレイテッド 高齢ペット用の栄養補給食品
WO2005123108A2 (fr) * 2004-06-09 2005-12-29 William Feinstein Composition a base de vitamine c elaboree presentant une biotransformation amelioree et utilisation de proteines et de l-carnitine pour complementation nutritionnelle ou analogue
JP2013048631A (ja) * 2005-08-18 2013-03-14 Meiji Co Ltd カルニチンを用いた調製粉乳または機能性健康原料
WO2014003116A1 (fr) * 2012-06-28 2014-01-03 株式会社明治 Composition nutritionnelle

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
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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