JP6251427B2 - Food composition for acquiring fish allergy resistance - Google Patents

Description

  The present invention relates to a food composition for acquiring allergy resistance in humans and the like.

  At present, it is said that one out of every three Japanese suffers from some kind of allergy. If it is limited to food allergies, it is about 10% for infants, about 5% for children aged 3 to 4, and after schoolchildren. It is considered that there is about 1.3 to 2.6%. In addition, food allergy refers to a phenomenon in which adverse symptoms are caused to the living body through an antigen-specific immunological mechanism caused by food.

  The allergens that cause food allergies range from so-called three major allergens such as eggs, milk, and wheat, as well as buckwheat, peanuts, crustaceans, fish, and fruits (bananas, kiwi, etc.). It varies from measles to anaphylaxis. The majority of food allergies are classified as immediate symptoms (symptoms in which an allergic reaction usually appears within 2 hours after ingestion of causal food).

  The basis of prevention and treatment of food allergy is “removal of causal food (elimination diet)”. However, for example, in fish allergies, if there is an allergic reaction in one fish species, many fish species are often cross-reactive and allergic, and research on fish allergens may be insufficient. It is necessary to remove all 300 to 400 kinds of seafood and processed products eaten in Japan.

  In addition, there is "oral immunotherapy (symptom amelioration method by taking a small amount of allergen)" as one of the treatment methods for food allergies. It is known that tolerance (acquisition of tolerance) is difficult to obtain in the case of (1), (2), and further, fish allergies are often caused by extremely low threshold patients. At present, the only way to deal with allergic reactions is to use an elimination diet.

  However, on the other hand, fish intake is important as a major source of vitamin D, n-3 polyunsaturated fatty acids such as EPA and DHA, which are indispensable for growth, for children including allergic children (non- Patent Document 3). In addition, because Japanese people consume about 40% of animal protein from seafood, fish occupy an important position as a protein source. This role as a nutrient source can be generally applied to other food allergens (eg, egg, milk, wheat, soybean). Therefore, for the purpose of improving the quality of life (QOL) of patients and the like, it is desirable to treat patients with food allergies without using the elimination diet, including the purpose of reducing the burden of producing the elimination diet.

  In such a technical background, oral allotherapy for food allergy patients, especially fish allergy patients, gives and acquires food allergy resistance, especially allergy resistance to multiple fish species, without exacerbating the pathology and symptoms. There has been a need in the art for the development of pharmaceutical agents and the like for improving the quality of life (QOL) of patients with food allergies.

Pediatrics, 111, 1631 (2003) Acta Padiatr Scand, 71, 815 (1982) Allergy, 61, 1009-1015 (2006)

  An object of the present invention is to provide a food composition and the like for a human who induces allergic symptoms (particularly fish allergic symptoms) to acquire its resistance safely and easily.

  In order to achieve the above object, as a result of intensive studies, the present inventors have used, as an active ingredient, a processed fish meat product obtained by decomposing salmon and trout fish meat with a neutral protease derived from fruits to a molecular weight of 6,000 or less. For example, allergic resistance (especially fish allergy resistance) can be acquired safely and simply by using it by oral administration to humans at a dose of 15 to 40 mg / kg body weight per day for 3 months or more. As a result, the present invention has been completed.

That is, the embodiment of the present invention is as follows.
(1) A food composition for acquiring fish allergy resistance, comprising as an active ingredient a fish enzyme treatment product obtained by degrading salmon and trout fish meat (edible part) to a molecular weight of 6,000 or less with a neutral protease derived from fruit.
(2) The food composition according to (1), which is a processed fish enzyme product treated with a neutral protease derived from papaya and / or pineapple.
(3) The food composition according to (1) or (2), which is a processed fish enzyme product obtained by processing fish meat (edible portion) of red sea bream.
(4) Salmon and trout fish meat (edible part) orally treated with fish-derived neutral protease to a molecular weight of 6,000 or less, orally at 15-40 mg / kg body weight per day for 3 months or more A method for imparting fish allergy resistance, which is characterized by administration (excluding medical practice for humans).

  According to the present invention, a processed fish meat product obtained by degrading salmon and trout fish meat with a neutral protease derived from fruits to a molecular weight of 6,000 or less is used, for example, at 15 to 40 mg / kg body weight per day for 3 months or more. -By oral administration at a dose, etc., allergy resistance (especially, all kinds of fish allergy resistance) can be acquired safely (without worsening symptoms and the like) and easily. And it becomes unnecessary to provide the removed food to the allergic patient, and not only the quality of life (QOL) of the allergic patient is improved, but also the burden of producing the removed removed food can be reduced.

The allergen evaluation test result by the serum of a sputum allergy patient in Example 2 is shown. The vertical axis represents the reactivity (%) of the salmon fish enzyme degradation product and patient serum, and the horizontal axis represents the sample number. 1; degradation product by protease A “Amano” G, 2; degradation product by protease N “Amano” G 3: degradation product by orientase ONS, 4: degradation product by papain W-40, 5: degradation product by bromelain F, 6: degradation product by alcalase, 7: degradation product by flavorzyme, 8: degradation product by denapsin 2P 10; Positive control. The HPLC elution data of a red sea bream fish papain W-40 degradation product are shown. The vertical axis represents the elution time (min) and the horizontal axis represents the detected fluorescence amount (V). The molecular weight scale was also shown in the data. 6 is a graph showing an integrated amount of a load test in Example 3. The vertical axis represents the load integrated amount, the horizontal axis represents the number of allergic symptoms induced, the amount of red pepper fish papain W-40 decomposed product intake, and the duration of the load test using salmon or hydrangea. The specific IgE antibody titer and total IgE value of an allergic patient in the stress test in Example 3 are shown. The left vertical axis represents the specific IgE antibody titer (UA / mL), the right vertical axis represents the total IgE value (IU / mL), and the horizontal axis represents the loading period. In the graph, black circles indicate salmon, black triangles indicate horse mackerel, white circles indicate cod, white triangles indicate tuna, white squares indicate mackerel, white diamonds indicate sardines, and black squares indicate total IgE.

  In the present invention, as an active ingredient for food composition for obtaining fish allergy resistance, salmon and trout fish meat is digested with a neutral protease derived from fruits to a molecular weight of 6,000 or less (fish meat enzyme degradation product). Is used.

  Examples of the salmon and trout fish include fish such as sockeye salmon (family) salmon belonging to the genus Salmon (red potato), chum salmon, salmon (king salmon), coho salmon, calaf trout, cherry salmon, salmon trout, rainbow trout, It is particularly preferable to use red salmon fish. Here, the fish meat means an edible portion obtained by removing the head, bones, internal organs and the like from the fish (there may be some of these remaining). In particular, it is preferable to use one fish meat.

  Further, the fruit-derived neutral protease used is a protease for foods obtained from fruits such as papaya, pineapple, kiwi fruit, etc. and having an optimum pH of action in a neutral range (for example, pH 5-8). It is also preferred to use a neutral protease derived from pineapple. These may be a purified product or a crude product obtained by directly separating from the fruit, or a commercially available product may be used. Examples of commercially available products include Papain W-40 (derived from papaya, product from Amano Enzyme Co., Ltd.), Bromelain F (derived from pineapple, product from Amano Enzyme Co., Ltd.), and the like.

  For example, the enzymatic decomposition of fish meat is performed as follows. First, the fish edible part (the part from which the head, bones, internal organs, etc. have been generally removed) is cut, minced by crushing, etc., added to this, adjusted to pH if necessary, and then the enzyme is added to 0.5 to Add about 3% and react for about 1 to 5 hours before and after the optimum temperature of the enzyme used. Here, it is important that the molecular weight of the fish meat enzyme-treated product is 6,000 or less, and it is not preferable that a larger molecule is contained. In addition, it is not preferable that the molecules are too small and decomposed too much (for example, all the molecules have a molecular weight of less than 1,500) from the standpoint of the effect of obtaining allergic resistance. In other words, it is extremely important to decompose so that the molecular weight is 6,000 or less and a certain amount of molecules of 1,500 to 6,000 is contained, from the standpoint of demonstrating allergic resistance acquisition effect, not just antiallergic effect. is there.

  After the enzyme treatment, an enzyme inactivation treatment (at 90 to 98 ° C. for about 15 minutes) is performed, and then an insoluble solid content removal treatment (centrifugation and filter filtration), a sterilization treatment, and the like are performed as necessary. . The pulverization can be performed by a conventional method such as spray drying, drum drying, or freeze drying. Thereby, the formulation of a powder form can be obtained. The obtained fish enzyme-treated powder is preferably about 80 to 95% of crude protein, but is not limited thereto.

  The form of the product of the present invention may be not only a powder as described above, but also a granule, tablet, capsule, powder, stick, liquid, gel, paste, syrup, etc. If there is no special limitation. And in the present invention products, such as excipients, binders, disintegrants, lubricants, flavoring agents, solubilizers, suspension agents, coating agents, etc. It can also be set as the formulation which mix | blended combining suitably the 1 type (s) or 2 or more types of the known adjuvant which can be normally used in the formulation technical field. Then, considering the form, composition, etc., the active ingredient of the present invention, adjuvants and the like may be appropriately blended and manufactured in the process from the raw material stage to the completion of the product.

  The usage or dosage of the food composition for obtaining fish allergy resistance of the present invention may be appropriately determined according to the purpose of use (prophylaxis, treatment, or health use), the age of the subject, the dosage form, etc. For example, 15 to 40 mg / kg body weight, preferably 20 to 30 mg / kg body weight of fish enzyme-treated product is orally administered to humans for 3 months or more, preferably 6 months or more, more preferably 10 months or more. It is appropriate to do so. Specifically, a method of orally administering or feeding daily for 12 months at 1 g / day to an allergic child weighing about 33 to 50 kg is exemplified. However, in the case of ingestion for the purpose of health or maintenance of health over a long period of time, the amount may be smaller than the above range, and since this active ingredient has no safety problem, In large quantities, even if it is used for a long time, there is no problem.

  In the present invention, salmon and trout fish meat is processed with a fruit-derived neutral protease to a molecular weight of 6,000 or less, and the processed fish meat product has specific functions such as health supplements, health functional foods, supplements and the like. It is clear that it has a form, is ingested for the purpose of maintaining health, etc., and the dose (effective amount) and usage of the active ingredient is specified and can be ingested per unit package. It does not completely exclude the method of including it in differentiated food compositions (including quasi drugs) and feeding it to humans. The same applies to feeding baby food given to infants in the weaning period (the process of transition from breast nutrition such as breast milk or child-rearing milk to infant foods), and the digestive function and intestinal immunity function are the same. Feeding baby food containing the above active ingredients to undeveloped infants can be a merit.

  And it is preferable to carry out by the allergen load test using a fish sausage as an evaluation method of acquisition of allergic resistance by the present invention as described above. It is known that the amount of allergen per gram varies greatly depending on the part (ventral side, dorsal side, head side, tail side) of fish, and in terms of homogenization of fish allergens and stability of evaluation results, An allergen challenge test using fish sausage is preferred.

  As a method for preparing fish sausage, cut one whole fish (edible portion), mince it by crushing, crushing, etc., adding salt to it and mixing (after roughening and salting), then molding If so, it can be obtained by packaging and steaming it. The fish sausage thus obtained is characterized in that the fish allergen is uniformly dispersed throughout.

  Of the present invention, the invention relating to the allergy resistance imparting method for orally administering or feeding to humans a processed fish meat product obtained by degrading salmon and trout fish meat with a neutral protease derived from fruit to a molecular weight of 6,000 or less , Medical practice for humans (medical practice for patients by doctors, etc.) is excluded.

  In this way, a food composition for obtaining fish allergy resistance and the like, comprising as an active ingredient a fish enzyme-treated product obtained by decomposing salmon and trout fish meat with a neutral protease derived from fruit to a molecular weight of 6,000 or less, is used. Can be used for oral immunotherapy or the like for allergic patients, and it is possible to safely and easily acquire allergic resistance (particularly, all kinds of fish allergy resistance).

  In the onset of immediate allergy represented by food allergy, peptides that are not reduced in molecular weight (generally 20 to 50 amino acids (molecular weight is about 2,000 to 6,000)) are absorbed from the intestine and antigen-presenting cells (macrophages). Etc.), T cell activation, B cell activation (allergen-specific IgE antibody production), and antibody binding to IgE receptors on mast cells are sequentially performed, and the allergen is specifically detected. By binding to the IgE antibody, a chemical mediator such as histamine is released, and an allergic reaction is induced.

  The food composition for acquiring fish allergy resistance of the present invention has zero (or almost zero) reactivity with a specific IgE antibody while maintaining the reactivity with T cells by the appropriate enzymatic degradation of fish meat. This is characterized by acquiring allergic resistance.

  Examples of the present invention will be described below, but the present invention is not limited to these examples, and various modifications can be made within the technical idea of the present invention.

(Manufacture of food compositions for acquiring fish allergy resistance)
By the following method, a fish enzyme processed product (fish enzyme degradation product) containing the food composition for acquiring fish allergy resistance as the product of the present invention was produced.

  100% water and 1% various proteases (listed in Table 1 below) are added to minced bean paste (edible portion) and the vicinity of the optimum temperature of each enzyme (Mainly around 50 ° C.) and stirred for 3 hours each. Thereafter, the enzyme was inactivated by heat treatment at 95 ° C. for 15 minutes, the protein not solubilized was removed by centrifugation (1,400 × g, 10 minutes), and the supernatant was recovered. Fine particles were removed from this by filtration through diatomaceous earth (added 1% with respect to the liquid volume), and then filtered (0.45 μm) and sterilized (90 ° C., 10 minutes), and then powdered with a spray dryer.

(Allergenicity evaluation test)
In order to evaluate and confirm the allergenicity of various enzyme degradation products prepared in Example 1, the following tests were performed.

  Using specific IgE antibodies in the sera of patients (2 persons) who had an allergic reaction to sputum, the reactivity of this and various enzyme degradation products was confirmed by ELISA test. As a result, the red sea bream fish papain W-40 degradation product and the red sea bream fish bromelain F degradation product have completely lost the reactivity with the specific IgE antibody, and the other degradation products remain reactive. It became clear (Fig. 1).

  Of these, the analytical values and HPLC (high performance liquid chromatography) elution data of red sea bream papain W-40 degradation products are shown in Table 2 and FIG. The HPLC conditions were as follows: Shodex Asahipak GS-320 7G (φ7.6 mm × 500 mm) as column, oven temperature not set (room temperature), mobile phase 45% acetonitrile solution containing 0.1% TFA, flow rate 1 0.0 mL / min, and the measurement wavelength was 220 nm. As a result, it became clear that the molecular weight of the decomposition product was 6,000 or less and that molecules having a molecular weight of 1,500 to 6,000 were contained to a certain extent.

(Oral immunotherapy evaluation confirmation test)
In order to confirm the evaluation when oral immunotherapy for allergic patients was performed using the red sea bream fish papain W-40 degradation product prepared in Example 1, the following test was performed.

  A 11-year-old girl with a history of anaphylaxis such as urticaria and frequent vomiting (weight approximately 38 kg), who is allergic to multiple fish such as sea bream, tuna, horse mackerel, etc., was first tested in a prick test. It was confirmed that there was no allergic reaction to the product (1 g corresponds to 1 g of fish meat).

  Separately, minced red sea bream (one fish) or horse mackerel (one fish) on 3 sheets, and then roughed and salted (salt added 1.0% of fish weight) Then, the fish sausage obtained by molding and steaming (95 ° C. for 4 minutes → 90 to 95 ° C. for 6 minutes in total for 10 minutes) was ingested, and a salmon or Asian allergen load test was performed. In this test subject, wheal appeared on the lips when the cumulative amount of salmon sausage was 0.3 g, and two erythema appeared on the upper lip when the cumulative amount was 1.3 g.

  Then, red sea bream fish papain W-40 degradation product was ingested daily at a dose of 1 g / day, and the same stress test was performed after 3 months, 6 months and 10 months. As a result, allergic symptoms were induced with a load of 0.3 g of salmon and 1.3 g of horse mackerel before ingestion of red sea bream fish papain W-40 degradation product, whereas red sea bream fish papain W-40 degradation product By daily intake, 6.3g (cumulative amount) of salmon after 6 months and 20g (cumulative amount) of both salmon and horse mackerel can be consumed after 10 months, and allergic symptoms are not induced at all. (Fig. 3). That is, by daily administration of red sea bream fish papain W-40 degradation product, it was possible to increase the amount of salmon that can be safely ingested by about 66 times and the amount of horse mackerel by about 15 times.

  Furthermore, when changes in specific IgE antibody titers and total IgE values of salmon, horse mackerel, cod, tuna, mackerel, and sardines were also confirmed, the specific IgE values increased despite the increase in total IgE values. It was clarified that the target IgE antibody titer decreased from 6 months after the start of the test (FIG. 4). That is, it was shown that resistance to not only sea bream, horse mackerel, cod, tuna, mackerel, sardine, etc. can be acquired by daily administration of red sea bream fish papain W-40 degradation product.

  In addition, it was confirmed that even if the red sea bream fish papain W-40 degradation product was continuously eaten for 1 year every day at the dose (1 g / day), there was no side effect or allergic reaction, and it could be safely and continuously ingested.

  As described above, the red snapper fish papain W-40 degradation product, which is an example of the present invention, is orally administered daily to allergic patients in small amounts to ensure not only allergic allergies but also various fish (aji, cod, tuna) It was revealed that tolerance to allergies can be acquired.

  The present invention is summarized as follows.

  An object of the present invention is to provide a food composition or the like for a human who induces fish allergy symptoms to acquire its tolerance safely and easily.

  And the processed fish meat product obtained by degrading salmon and trout (especially red salmon) fish meat (edible part) with a neutral protease derived from fruit to a molecular weight of 6,000 or less is used as an active ingredient. Fish allergy resistance can be acquired safely and simply by using it by oral administration for 3 months or more at a dose of 15 to 40 mg / kg body weight per day.

Claims (4)

Fish containing salmon and trout fish meat (edible part) as an active ingredient, processed fish enzyme product that has been decomposed to a molecular weight of 6,000 or less with one or more neutral proteases derived from papaya, pineapple or kiwifruit A food composition for acquiring allergy resistance. The food composition according to claim 1, which is a processed fish enzyme product decomposed with papain and / or bromelain . The food composition according to claim 1, wherein the food composition is a fish enzyme-treated product of red sea bream fish meat (edible part). The fish enzyme treatment product of 15-40 mg / kg body weight per day is used so that it may be orally administered to a human for 3 months or more, The any one of Claims 1-3 characterized by the above-mentioned. Food composition.

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