JP7129682B2 - food composition - Google Patents

Description

TECHNICAL FIELD The present invention relates to a food composition, and more particularly to a food composition characterized by containing a processed red pepper and a processed cabbage.

Due to the progress of aging in recent years, protein and energy malnutrition (PEM: protein energy malnutrition) has become a problem. Patients with PEM experience weight loss and compromised immune function, leading to increased morbidity. In addition, there is a demand for an efficient amino acid absorption method for improving muscle strength and health even in patients other than PEM patients. In response to this situation, a number of food products have been devised to promote protein intake. For example, Patent Document 1 discloses a protein-containing composition that has high fluidity and is easy to swallow.

Patent Literature 2 discloses a synthetic intermediate that enables a high yield of shogaols, which are present only in trace amounts in natural products, to be obtained. Further, Patent Document 3 discloses a method for obtaining a plurality of components useful for preventing arthritis and the like from extract components of red ginger, which facilitates the production of anti-inflammatory agents.

Japanese Patent Publication No. 2005-511641 JP 2003-327574 A Japanese Patent No. 5303697

However, although methods for improving protein intake, mastication and swallowing, and methods for synthesizing and extracting natural extracts for health promotion have been studied, it is unlikely that amino acid absorption in the intestinal tract has been adequately studied. I can't say An object of the present invention is to provide an amino acid absorption enhancer that has a dramatically improved amino acid absorption enhancer.

The present inventors conducted intensive research on ingredients that enhance the absorption of amino acids. Surprisingly, when the processed pepper and the processed cabbage were combined, the absorption of amino acids was enhanced, which was not observed with each processed product alone. The inventors have found that the action can be dramatically improved, and have completed the present invention. That is, the present inventors have found that the ability to promote absorption of amino acids can be improved by combining a processed red pepper and a processed cabbage. This indicates that a very excellent amino acid absorption-enhancing action can be obtained.

As a result of the above, the present inventors decided to create a composition containing a processed red pepper and a processed cabbage as a composition useful for the body, especially a composition that can be used for applications such as promoting amino acid absorption. Successful. The present invention is an invention completed based on such knowledge and successful examples.

Therefore, according to the present invention, the following compositions [1] to [4] are provided.
[1] A food composition comprising a processed red pepper and a processed cabbage.
[2] The food composition according to [1], wherein the processed pepper and/or processed cabbage is a fermented product.
[3] The food composition of [1] or [2], further comprising an amino acid.
[4] The food composition according to any one of [1] to [3], which is for promoting amino acid absorption.

The composition of one aspect of the present invention contains all ingredients that have been ingested on a daily basis, is safe when ingested, and is good for improving malnutrition, muscle building, and health through the action of promoting amino acid absorption. It can be effective. The composition of one aspect of the present invention, by having such effects, is effective against protein energy malnutrition (PEM), malnutrition, dehydration, cognitive decline, bone loss, immunity, muscle strength, and physical strength. It can be expected to further enhance the preventive and ameliorative action of symptoms such as reduction, increase in morbidity, and dehydration.

FIG. 1 is a diagram showing the results of measuring the absorption of amino acids derived from papain-degraded whey protein, as described in Examples below. The numerical value just above each bar graph indicates the amount of amino acid absorption. FIG. 2 shows the results of amino acid absorption measurements using the solutions of Comparative Examples 1, 2 and 3, and Example 1, as described in Examples below. The numerical value just above each bar graph indicates the amount of amino acid absorption.

Hereinafter, the details of the composition, which is one embodiment of the present invention, will be described. can take the form of

The composition that is one aspect of the present invention preferably contains a processed red pepper and a processed cabbage as components useful for promoting amino acid absorption.

[Processed hot pepper]
The plant body that can be used in the processed pepper product used in the present invention is not particularly limited as long as it contains a capsaicin- or capsaicinoid-like substance, and includes a plant body belonging to the genus Capsicum. Plants belonging to the genus Capsicum are not particularly limited in variety, place of production, and the like. Specific examples include pepper cultivars CH-19 sweet, Fushimi Kancho, Shishito, Yamashina, Manganji, Takanotsume, Kagawa Hontaka, Aomori Takanotsume, Sapporo Daicho, California Wonder, Cherry Bomb, and the like. Plants containing a capsaicinoid-like substance include, for example, the above-mentioned Pepper cultivar CH-19 sweet, and hybrids of this cultivar with other Capsicum plants (California Wonder, Shishito, etc.). The above plants may be used singly or in combination of two or more. A plant belonging to the genus Capsicum is preferably used, and Fushimi Kancho is particularly preferably used because of its large fruit size and low pungent taste.

Any part of the plant may be used as long as it contains capsaicin or a capsaicinoid-like substance in order to obtain a processed pepper product. In particular, capsaicin or a capsaicinoid-like substance is abundantly contained in the placental part of a Capsicum plant, so it is preferable to use the placental part or fruit containing the placental part. In addition, the plant body may be used as it is, may be used as a dried plant body or its pulverized product, may be used as a juice or extract, or may be dried as a juice or extract. A processed product such as a dried powder may also be used. By fermenting these plants, a processed pepper is obtained.

Although the plant body can be directly subjected to the fermentation treatment or the like described later, it is preferable to crush the plant body in advance in order to increase the surface area of the plant body and efficiently perform the fermentation treatment of the plant body. For example, after cutting the plant body with a slicer or dicer, it is crushed with a masscolloider, blender, grinding mill or the like until the particle size of the crushed pieces is preferably 100 to 3000 μm, more preferably 200 to 1000 μm. If necessary, water, ethanol, or the like may be appropriately added for crushing.

Preliminary addition of water to the plant body or its processed product is preferable from the viewpoint that the fermentation treatment can be performed efficiently. The amount of water to be added is equal to 10 times, preferably 2 to 5 times, more preferably 2 to 4 times the total mass of the plant body or processed product thereof. The addition of water increases heat transfer efficiency in heat treatment, and provides a favorable growth environment for bacteria in fermentation treatment.

The plant body or its processed product may be heat-treated in advance before the fermentation treatment. When heat treatment is performed before fermentation treatment, fatty acids are produced by the heat treatment, and these fatty acids are assimilated at a relatively early stage of the fermentation treatment, and palatability such as aroma can be enhanced in a short period of time. In particular, when fermentation is performed using yeast or acetic acid bacteria, propagation of various bacteria can be suppressed by performing heat treatment before fermentation treatment.

The heat treatment is carried out by heating the plant body or its processed material at a temperature in the range of 40° C. to 120° C. for 30 minutes to 24 hours. In particular, plants containing capsaicinoid-like substances are preferably treated at a high heating temperature for a short period of time in order to efficiently produce decomposition products (such as fatty acids). For example, it is preferable to treat at 40° C. to 60° C. for 3 hours to 24 hours, or at 60° C. to 120° C. for 30 minutes to 3 hours. It is also possible to treat at a lower heating temperature by adjusting the pH to 5-6.5 or 8-10 using acetic acid, calcined calcium, or the like. Such high-temperature and short-time treatment or low-temperature treatment can avoid denaturation of components other than the capsaicinoid-like substance (such as browning of the material due to change in pigment).

Next, the plant body or its processed product is fermented. Fermentation decomposes, for example, capsaicinoid-like substances contained in plant bodies. Fermentation treatment is carried out by bringing a microorganism capable of producing organic acids and assimilating fatty acids produced by decomposition of capsaicinoid-like substances into contact with the plant body or its processed product. Capsaicinoid-like substances and the like are decomposed by changes in pH caused by organic acids produced by microorganisms.

Examples of the mode of bringing the microorganism into contact with the plant body or its processed product include using the microorganism attached to the plant body or its processed product as it is and adding the microorganism to the plant body or its processed product. . It is more preferable to add microorganisms to the plant body or its processed product. When using the microorganisms adhering to the plant body or its processed material as they are, caution is required because the plant body or its processed material may rot.

Fermentation includes lactic acid fermentation, citric acid fermentation, alcoholic fermentation, acetic acid fermentation, fermentation by a combination thereof, and the like. Depending on the type of fermentation, lactic acid bacteria, yeast, acetic acid bacteria, etc. are brought into contact with the plant body or its processed product. These bacteria may be used singly for fermentation, a plurality of bacteria may be added simultaneously and used for fermentation, or different bacteria may be added stepwise and used for fermentation. Among these, lactic acid fermentation is preferred.

Lactic acid fermentation is carried out by contacting the plant body or its processed product with lactic acid bacteria. Lactic acid fermentation, for example, decomposes capsaicinoid-like substances, utilizes the decomposed products to produce organic acids, and maintains the fermented product at a low pH, so it is possible to prevent the growth of other bacteria. be. In addition, lactic acid bacteria produce an organic acid that has an intestinal regulation effect, and a fermented product with a higher gastrointestinal function improving effect can be obtained.

Examples of lactic acid bacteria include Leuconostoc mesentroides, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus acidophilus, Lactobacillus casei, Streptococcus thermophilus, Streptococcus faecalis, and Bifidobacterium longum. used alone or in combination. For example, when used alone, Lactobacillus plantarum is preferred in terms of its acid resistance, growth temperature, and growth rate.

When adding lactic acid bacteria, an enzyme that decomposes the cell wall of the plant may be added in advance to the plant or its processed product. By adding such an enzyme, the nutrients contained in the cells of the plant body are eluted, and the amount of nutrients that can be assimilated by the lactic acid bacteria is increased, thereby improving the growth of the lactic acid bacteria. Furthermore, as a result of the action of these enzymes on the cell wall (membrane) of the plant, the content of cellobiose, cellooligosaccharides, etc. in the lactic acid bacteria fermented liquid of the plant body increases, and the fermented liquid has the effect of imparting functionality. . These enzymes include pectinolytic enzymes (eg, polygalacturonase, pectin lyase, pectinesterase, and protopectinase), cellulolytic enzymes (eg, cellulases, and hemicellulases), and the like. These enzymes may be mixed and used. Specifically, preparations containing protopectinase, hemicellulase, and cellulase are preferably used. These are added in an amount of about 0.001% by mass to about 0.2% by mass based on the plant body or its processed product, but this varies depending on the degree of purification of the enzyme used. When polygalacturonase is used, since the optimum pH of this enzyme is on the alkaline side, care should be taken when the pH of the plant body or its processed product is low.

In order to create an environment in which lactic acid bacteria can preferentially proliferate, it is also preferable to previously lower the pH of the reaction solution containing the plant body or its processed product. For example, in the case of Lactobacillus plantarum, if the pH is adjusted to about 4.0 before starting fermentation, the fermentation can be completed in a short period of time. As a method for lowering the pH of the reaction solution containing the plant body or its processed product, for example, a pH-lowering agent is added to the plant body or its processed product, or the plant body or its processed product is electrolyzed to make it acidic. addition of water (electrolyzed water) that has been converted into water. pH-lowering agents include hydrochloric acid, gluconic acid, citric acid, tartaric acid, malic acid, ascorbic acid, sorbic acid, and the like. Gluconic acid is preferred for suppressing the sourness of the fermented product. These pH-lowering agents are preferably added to the reaction solution containing the plant body or its processed product so as to be about 0.1% by mass to 1.2% by mass, and gluconic acid is about 1% by mass. is preferably added in an amount of about 0.3% by mass. As the electrolyzed water, the water on the anode side in the diaphragm electrolytic cell used for the treatment is used. If the pH of the obtained electrolyzed water is too low, it may be adjusted by adding ion-exchanged water.

Also, glutamic acid or a salt thereof may be added for preferential growth of lactic acid bacteria. Glutamic acid can be added in an amount of about 0.05 to 1 part by mass, preferably about 0.1 to 0.5 part by mass, per 100 parts by mass of the plant body or processed product thereof.

A sugar metabolizable by lactic acid bacteria may be added. Addition of this sugar is useful when fermenting plants with a low sugar content (less than 1% by mass). Alternatively, it may be added for the purpose of promoting fermentation and adding sweetness when used as a beverage. The added lactic acid bacterium-metabolizable sugar is a sugar that can be used by lactic acid bacteria for growth and fermentation, and examples thereof include, but are not limited to, sucrose, glucose, fructose, maltose, and the like. These sugars are preferably added so that the sugar content combined with the sugar content of the plant is about 1 to 6% by mass.

Lactic acid bacteria are preferably added in an amount of 0.005 to 5.0 parts by mass, more preferably 0.01 to 2.0 parts by mass in terms of wet cell mass, per 100 parts by mass of the plant body or processed product thereof. When using a commercially available dry powder of lactic acid bacteria, about 0.0005 to 1 part by mass may be added as a guideline. Fermentation temperature is usually 4°C to 50°C. The fermentation time may be set according to the fermentation temperature, and is not particularly limited. For example, when fermentation is performed at 20°C to 50°C, the time is 6 hours to 72 hours, preferably 12 hours to 72 hours. In particular, when fermentation is performed at 30°C to 40°C, the time is 6 hours to 64 hours, preferably 12 hours to 64 hours. When the fermentation is performed at 4° C. to 10° C. in order to obtain a fermented product with suppressed grassy smell of the plant body, the period is 5 to 14 days.

Lactic acid fermentation is preferably performed under anaerobic conditions. Anaerobic conditions are obtained by degassing after putting the plant body or processed product thereof in a fermenter, or by sealing the fermenter, filling it with a gas such as nitrogen or carbon dioxide, or reducing the pressure. Or it is obtained by combining them. Fermentation under anaerobic conditions also improves the flavor of the resulting fermented product.

In lactic acid fermentation, fermentation can be stopped by adding non-metabolizable sugars to lactic acid bacteria. Such sugars include sugar alcohols (eg, sorbitol), oligosaccharides (eg, maltooligosaccharides, chitooligosaccharides, fructooligosaccharides), and the like. Such oligosaccharides are effective for intestinal regulation, caries prevention, and the like, and can impart functionality to the resulting fermented product.

Citric acid fermentation is carried out by bringing yeast into contact with the plant body or processed product thereof under aerobic conditions and culturing the yeast. Citric acid produced by yeast can also lower the pH of the fermentate and facilitate the breakdown of, for example, capsaicinoid-like substances. Furthermore, when fermentation is performed using yeast, the yeast produces vitamins and the like, so a fermented plant product with high nutritional value and excellent palatability can be obtained.

Examples of yeast include yeast called sake yeast, wine yeast, beer yeast, baker's yeast, and the like. Preferably, yeast belonging to the genus Saccharomyces, Schizosaccharomyces, etc. is used, and examples thereof include Saccharomyces cerevisiae, Saccharomyces pastorianus, Schizosaccharomyces pombe and the like. In particular, Saccharomyces cerevisiae is preferably used because it produces useful substances such as vitamins.

The amount of yeast added is not particularly limited. Preferably, about 0.01 to 15 parts by mass, preferably about 0.1 to 10 parts by mass, in terms of wet or dry cell mass, is added to 100 parts by mass of the plant body or processed product thereof.

Citric acid fermentation is carried out by placing a plant body or a processed product thereof and yeast in a fermenter, and performing aeration and stirring at 4° C. to 40° C., preferably 10° C. to 35° C. for 12 hours to 14 days.

Alcoholic fermentation is carried out by bringing yeast into contact with the plant body or its processed product under anaerobic conditions and culturing it. The type and amount of yeast used for alcoholic fermentation are the same as those for citric acid fermentation. Fermentation conditions are also the same as in the above citric acid fermentation, except that they are anaerobic conditions. It is preferable that the fermented product thus obtained by alcoholic fermentation is further subjected to acetic acid fermentation described below.

Acetate fermentation is carried out by adding alcohol to the plant body or its processed product to obtain a predetermined alcohol concentration, and then adding microorganisms capable of acetic acid fermentation (acetic acid bacteria). Alternatively, acetic acid bacteria may be added to the fermented product obtained by the above-mentioned alcoholic fermentation for two-stage fermentation.

The alcohol concentration may be any concentration as long as it is a concentration at which acetic acid bacteria can grow, and considering the fermentation time etc., it is preferably 10 mass / volume % or less, and 1 to 6 mass / volume. % is particularly preferred.

Examples of acetic acid bacteria include microorganisms belonging to the genus Acetobacter, such as Acetobacter aceti, Acetobacter pasteurianus, and Acetobacter hansenii.

Acetobacter is preferably pre-cultured in an appropriate medium at 15°C to 40°C, preferably 25°C to 35°C, for 6 to 48 hours. Pre-cultured acetic acid bacteria can be obtained, for example, as follows. Acetobacter was added to 1 L of Acetobacter medium (pH 7.0) containing 200 g of potato, 30 g of crushed yeast, 25 g of liver extract, 5 g of meat extract, 10 g of thioglycolic acid medium, 5 g of glucose, 15 g of glycerol, and 15 g of calcium carbonate. and pre-incubated at 15°C to 40°C for 24 hours. Next, the culture is centrifuged, the recovered bacteria are washed with sterilized water, centrifuged again, and the supernatant is removed to obtain precultured acetic acid bacteria.

Acetobacter is added in an amount of 0.0001 to 1 part by mass, preferably 0.01 to 0.5 part by mass of the wet cell mass, per 100 parts by mass of the plant body, processed product thereof, or fermented product.

Acetate fermentation can be carried out by stirring culture, shaking culture, or stationary culture. The fermentation temperature is between 10°C and 40°C, preferably between 20°C and 35°C. Fermentation time is appropriately set according to the amount of acetic acid bacteria added, and usually one day to one week is suitable.

As described above, a fermented plant product can be obtained by fermenting a plant containing at least one selected from the group consisting of capsaicin and capsaicinoid-like substances or a processed product thereof. This fermented product may be heat-treated. A fermented liquid may be recovered from the obtained fermented plant material. Methods commonly used by those skilled in the art, such as centrifugation and filtration, can be applied to recover the fermented liquid.

The fermented plant material may be further subjected to an extraction treatment. Among the components contained in the fermented plant material, the components having amino acid absorption-promoting action are mainly those that dissolve in water, ethanol, and the like. Therefore, an extract obtained by performing extraction from a fermented plant body may be used. In particular, a fermented plant product using a plant body containing a capsaicinoid-like substance or a processed product thereof contains decomposition products of the capsaicinoid-like substance that are hardly contained in the plant body, mainly vanillyl alcohol. The extract can be obtained, for example, by pulverizing the fermented plant material if necessary, adding a solvent such as water or ethanol for extraction, and extracting the plant material by a method commonly used by those skilled in the art, such as centrifugation or filtration. Obtained by removing the residue of the processed material. In addition, when the fermentation treatment is performed without pulverizing the plant body, it may be pulverized after the above treatment in order to facilitate the extraction. Furthermore, the extract can be made into an extract by removing part or all of the solvent used for extraction.

When a plant body containing capsaicin or a capsaicinoid-like substance is used, the composition of the present invention contains its degradation product. Here, the content of decomposition products of the capsaicinoid-like substance can be measured using the content of vanillyl alcohol as an indicator, based on the fact that the capsaicinoid-like substance is mainly decomposed into vanillyl alcohol and fatty acids by the above treatment. . Theoretically, 1 mol of vanillyl alcohol can be produced when 1 mol of capsaicinoid-like substance decomposes. Therefore, by measuring the content of vanillyl alcohol, the decomposition rate of the capsaicinoid-like substance and the production amount of the decomposition product of the capsaicinoid-like substance can be known. Vanillyl alcohol can be measured, for example, by HPLC. In particular, when a decomposition product of a capsaicinoid-like substance is contained, it contains 0.05% to 0.3% by mass in terms of dry mass, using vanillyl alcohol as an index, from the viewpoint of efficiently exhibiting the effect of promoting amino acid absorption. preferably. The vanillyl alcohol content corresponds to 1.5 to 25 times, preferably 2 to 20 times, the content before treatment.

If necessary, the composition of the present invention is sterilized. The sterilization treatment can be carried out by methods commonly used by those skilled in the art, such as airflow sterilization, high-pressure sterilization, and heat sterilization. Sterilization is preferably performed at the lowest possible temperature and for the shortest possible time in order to retain various nutrients. Sterilization allows long-term storage.

The content of the processed pepper processed as described above is not particularly limited as long as it is an amount at which amino acid absorption promoting action is observed. 0001 to 50% by mass, preferably 0.001 to 40% by mass, and particularly preferably 0.01 to 30% by mass.

[Processed cabbage]
A processed cabbage product is obtained by fermenting cabbage. Cabbage is not particularly limited as long as it is a commonly known annual or biennial herb belonging to the Brassicaceae family (Brassica Oleracea L.).

The type of bacteria used for cabbage fermentation is not particularly limited, and lactic acid bacteria, yeast, koji mold, natto bacteria, etc. can be used, but lactic acid bacteria are used because the fermented product has a good taste and is highly safe. is particularly preferred. These fungi may be used alone for fermentation of cabbage, a plurality of fungi may be added simultaneously and used for fermentation, or different fungi may be added stepwise and used for fermentation. Methods of fermenting cabbage include, for example, a method of adding lactic acid bacteria to cabbage and a method of using lactic acid bacteria attached to cabbage without adding lactic acid bacteria, but the present invention is limited to these. not. For the processing and fermentation methods of the plant body, reference can be made to the items described in processed pepper products.

The processed cabbage product used in the present invention refers to a product obtained by adding at least lactic acid bacteria to cabbage belonging to the Brassicaceae family and fermenting the cabbage. As a method of adding lactic acid bacteria and fermenting cabbage, for example, the cabbage is first washed with water, pulverized with a cutter, water and vegetable lactic acid bacteria (for example, Lactobacillus plantarum: dry powder may be used) are added, and well. There is a method of stirring and holding at an appropriate temperature for a predetermined time. At this time, a cabbage concentrate may be added to the crushed cabbage powder for fermentation. After fermenting the cabbage, the fermented product may be used as the fermented extract as it is. Alternatively, the supernatant may be recovered by centrifugation, concentrated under reduced pressure and used as a fermented extract, or after concentration, may be dried powder (extract powder) by means of freeze-drying or the like. Alternatively, these extracts can be heat sterilized, added with dextrin, and spray-dried to obtain dry powder (extract powder). The processed cabbage products used in the present invention include, but are not limited to, the above-exemplified processed cabbage products, dried powders (extract powder), pastes, and the like. Such a processed cabbage product has an effect of enhancing SOD activity in the body, a cosmetic effect, a stomachic effect, and the like.

The content of the processed cabbage processed as described above is not particularly limited as long as the amino acid absorption promoting action is observed. 0001 to 50% by mass, preferably 0.001 to 40% by mass, and particularly preferably 0.01 to 30% by mass. When the content of the processed cabbage is within these ranges, it is possible to obtain a composition that exhibits a synergistic amino acid absorption-enhancing effect with the processed red pepper.

[Composition]
The respective contents of the processed pepper and the processed cabbage are as described above, but the total amount and mass ratio thereof are not particularly limited as long as the composition of one embodiment of the present invention exhibits an amino acid absorption-enhancing effect. For example, the mass ratio of processed pepper and processed cabbage (processed pepper:processed cabbage) is 1:0.001 to 10, and in order to obtain a good amino acid absorption promoting effect, 1:0.003 to 5 is preferred, and 1:0.005 to 2 is more preferred.

The composition of one embodiment of the present invention is not particularly limited in terms of the degree of amino acid absorption-enhancing action. Compared to a system containing only one of the processed chili pepper and the processed cabbage, the amino acid absorption-enhancing effect is observed.

In a specific aspect of the composition of one aspect of the present invention, 0.0001 to 50% by mass, preferably 0.001 to 40% by mass, particularly preferably 0.001 to 40% by mass, of the processed chili pepper relative to the total amount of the composition. 01 to 30% by mass, containing 0.0001 to 50% by mass of processed cabbage, preferably 0.001 to 40% by mass, particularly preferably 0.01 to 30% by mass, and processed pepper And a composition in which the mass ratio of the processed cabbage (processed hot pepper: processed cabbage) is 1: 0.001 to 10, preferably 1: 0.003 to 5, more preferably 1: 0.005 to 2 be.

The method for producing the composition of one embodiment of the present invention containing the above-described processed pepper and processed cabbage is not particularly limited. It can be a composition in a shape or a solid form. Alternatively, the composition can be dissolved in a solvent such as water to form a liquid composition. Furthermore, a liquid composition can be obtained by adding and mixing other solid components to the liquid of each component. The obtained liquid composition may be pulverized through a drying treatment. Examples of the drying treatment method in this case include, but are not limited to, spray drying, freeze drying, and the like.

A composition of one aspect of the present invention is a food composition, and can be used in various forms in anticipation of an amino acid absorption promoting effect. Although the dosage form is not particularly limited, for example, it may take the form of a food composition for promoting amino acid absorption, particularly for promoting absorption from the intestine (for intestinal absorption).

A specific aspect of the food composition is, for example, a functional food or drink, which is a food having certain functionality for the living body. Food and drink with functional properties include, for example, food and drink for specified health use, food and drink with functional claims, food and drink with nutrient function, food and drink with health function, food and drink for special purposes, nutritional supplement food and drink, health supplement food and drink, supplements, and beauty food and drink. In addition to so-called healthy food and drink such as, food and drink for specific people such as food and drink for infants, pregnant women and elderly people. Furthermore, functional foods and drinks include health foods and drinks to which health claims based on food standards of Codex (FAO/WHO Joint Food Standards Committee) are applied.

The intake amount of the composition of one embodiment of the present invention is not particularly limited, and can be appropriately set according to the degree of enhancement of amino acid absorption required by the intake person, the mode of intake, and the like. The total amount of the components of the processed product is 100 to 2,000 mg/kg, preferably 300 to 1,500 mg/kg, and particularly preferably 500 to 1,000 mg/kg, based on the body weight of the animal.

The daily intake of the composition of one embodiment of the present invention is not particularly limited, and is, for example, 10 to 300 g, preferably 30 to 200 g, particularly preferably 50 to 100 g, with respect to the total amount of processed components.

As described above, the form of use of the composition of one embodiment of the present invention is not particularly limited. shapes, blocks, solids, rounds, pastes, capsules such as hard capsules and soft capsules, caplets, tablets, gels, and thick smoothie-like shapes. It is preferably in the form of liquid or granules, which has the best absorbability and a higher effect.

The composition of one embodiment of the present invention can be a packaged composition that is packed and sealed in a container. Although the container is not particularly limited, for example, metal such as aluminum, paper, plastic such as PET and PTP, single-layer or laminated film bag, retort pouch, vacuum pack, aluminum container, plastic container, bottle, can, etc. packaging container. In order to avoid deterioration over time, the composition of one embodiment of the present invention is preferably sterilized by pressurization and/or heating after being sealed in a container.

The method of using the composition of one embodiment of the present invention is not particularly limited. can do. The composition of one embodiment of the present invention may be mixed with other solids or liquids and orally ingested according to the preferences of the ingestor. When the composition of one embodiment of the present invention is made into an orally disintegrating dosage form, it can be orally ingested without water.

The composition of one embodiment of the present invention may contain at least a processed red pepper and a processed cabbage, and may be a combination of these and other components. Other components are not particularly limited, but may be, for example, thickeners, brightening agents, manufacturing agents, etc. Specific examples include amino acids. Preferred amino acids are those derived from proteins such as pea protein, rice protein, almond protein, whey protein and silk protein. In addition to these, various excipients, binders, lubricants, stabilizers, diluents, extenders, emulsifiers, colorants, perfumes, perfume oils, etc. can be used as other ingredients. The content of other components can be selected as appropriate depending on the form of the composition of one embodiment of the present invention.

The composition of one aspect of the present invention is effective through its amino acid absorption-enhancing action, and the use of the composition causes protein energy malnutrition (PEM), malnutrition, dehydration, cognitive decline, bone mass It is useful for preventing and improving symptoms such as decreased immunity, muscle strength, decreased physical strength, increased morbidity, and dehydration. Furthermore, the composition of one embodiment of the present invention is useful for healthy people, especially middle-aged and elderly people, who feel muscle weakness.

The present invention will be described in more detail below with reference to Examples, but the present invention is not limited to these Examples, and the present invention can take various aspects as long as the problems of the present invention can be solved. .

Processed chili peppers and processed cabbage products were prepared as follows, and it was demonstrated as follows that a composition containing a combination of these has a remarkably enhanced intestinal absorption of amino acids.

[Confirmation test for promotion of intestinal absorption of amino acids]
(1) Test substance 1. Processed Capsicum As the processed capsicum, “Blue Capsicum Fermented Extract” manufactured by Toyo Shinyaku Co., Ltd. was used. This processed pepper was prepared according to the following method. First, water-washed Fushimi sweet pepper was diced into pieces of about 3 mm square, and pulverized with a processor while adding water. Glucose and lactic acid bacteria were added to this and fermented at 35° C. for 24 hours. The fermentate was concentrated at 60° C. and 200 kPa and dextrin was added. Then, it was sterilized at 100°C for 2 minutes. Subsequently, it was spray-dried to obtain a chili processed product.

2. Processed Cabbage As a processed cabbage, "fermented cabbage extract" manufactured by Toyo Shinyaku Co., Ltd. was used. This processed cabbage product was prepared according to the following method. First, the cabbage washed with water was diced into pieces of about 3 mm square, and pulverized with a processor while adding water. Lactic acid bacteria were added to this and fermented at 35° C. for 24 hours. The fermentate was concentrated at 60° C. and 200 kPa and dextrin was added. Then, it was sterilized at 100°C for 2 minutes. Subsequently, it was spray-dried to obtain a processed cabbage product.

3. Papain As papain, commercially available papaya extract powder (proteolytic titer: 90,000 units/g) extracted from immature papaya seeds was used.

4. whey protein (whey)
As the whey protein, commercially available milk protein (protein content: 80% or more) produced by ultrafiltrating whey protein in cow's milk was used.

(2) Preparation of test substance HBSS (+) Buffer (hereinafter referred to as Buffer)
10×HBSS(−) 100 ml, NaHCO ₃₅₀ mg, CaCl ₂ 140 mg, MgCl2·6H ₂ O 100 mg, and MgSO·7H ₂ O 100 mg were dissolved in 950 ml of ultrapure water, adjusted to pH 7.4 with 1M HCl, and the total amount was HBSS(+) Buffer was prepared at 1 L.
・ Mixed solution of papain and whey for examining amino acid source concentration Papain was dissolved in the above buffer so that 10 mg / mL and whey was 5 mg / mL, and equal amounts were mixed (whey 5 mg / mL + papain 2.5 mg /mL). The mixed solution was incubated at 37° C. for 30 minutes, and then diluted to whey 2.5 mg/mL+papain 1.25 mg/mL and whey 1.25 mg/mL+papain 0.625 mg/mL to prepare mixed solutions.
・A solution obtained by combining processed pepper and processed cabbage with a mixed solution of papain and whey. Papain 1250 μg/mL). After incubating the mixed solution at 37° C. for 30 minutes, it was mixed with processed pepper and processed cabbage, and the final concentrations were 200 μg/mL for processed pepper and processed cabbage, 1250 μg/mL for whey, and 625 μg/mL for papain. was prepared to

(3) cell culture 37 ° C., 5% CO ₂ incubator, using a 75 cm ² flask, normal medium (10% FBS, 1% NEAA, 1% P / S containing DMEM) human colon cancer-derived cells ( Caco-2) was cultured. Cells suspended by trypsinization were seeded from the 75 cm ² flask into insert wells at a cell density of 4.0×10 ⁴ cells/well. It was cultured in a 37° C., 5% CO ₂ incubator for about 10-12 days to prepare a monolayer. Medium change was performed every 3-4 days. The electrical resistance value was measured with a Millicell ERS-2, and those with a value of 300Ω·cm ² or more were used. In addition, the test substances were grouped so that the average electrical resistance value for each test substance was the same. After washing the outside of the insert well 3 times and the inside 3 times with 1000 μL of buffer, transfer to a 24-well plate (well on the basement membrane side) containing 600 μL of buffer, and add 100 μL of buffer to the inside of the insert well (well on the mucous membrane side). added. Acclimatized for 15 minutes in a _CO2 incubator.

(4) Examination of amino acid source (whey + papain) concentration After acclimating the cells, test substance-containing buffer prepared as in (2) above to determine the concentration of whey and papain to be added as amino acid sources. was added to the mucosal wells at 100 μL and incubated for 2 hours in a CO ₂ incubator. In addition, the buffer of (2) above was added to the control. After culturing, the buffer in the basement membrane-side wells was recovered, and the amount of amino acid was measured using an amino acid measurement kit (L-Amino Acid Quantitation Kit, manufactured by BioVision). Equal amounts of the recovered buffer and the reaction reagent attached to the kit were mixed on a black plate and incubated in a 37° C. incubator for 30 minutes. After incubation, excitation wavelength (Ex)/fluorescence wavelength (Em) = 535 nm/587 nm was measured using a microplate reader. Further, as a blank, the fluorescence intensity of the buffer was subtracted, and the amino acid concentration was calculated using a calibration curve prepared using reagents attached to the kit.

(5) Measurement result of amino acid amount of amino acid source The measurement result is shown in FIG. Compared to the control, the amino acid concentration increased in the sample to which the mixture of whey and papain was added. Therefore, it was confirmed that by incubating a mixed solution of whey and papain, whey is decomposed into amino acids and peptides and permeates through the Caco2 monolayer. In addition, although the amount of amino acids that permeated whey and papain increased depending on the concentration, the change in the amount of permeation decreased as the concentration increased. The concentrations of whey and papain used were 1.25 mg/mL papain + 0.625 mg/mL whey.

(6) Measurement of the amount of amino acids by combining the amino acid source with the processed capsicum and the processed cabbage The concentration of whey + papain is set to 1250 µg/mL + 625 µg/mL, respectively, and the processed cabbage and capsicum are measured as described in (2) above. A test substance-containing buffer mixed with the treated material was prepared so as to have the concentration shown in Table 1. After preparation, 100 μL was added to the mucosal side wells in the same manner as in (4) above, and after 2 hours of incubation in a CO ₂ incubator, the buffer in the basement membrane side wells was collected, and amino acid amounts were measured using an amino acid measurement kit. .

(7) Measurement Results of Amino Acid Amounts in Combinations of Amino Acid Supply Sources with Processed Peppers and Processed Cabbage Table 1 shows the details of the test substances, and FIG. 2 shows the measurement results. A processed hot pepper is used as a hot pepper, and a processed cabbage is used as a cabbage. The unit of numbers in Table 1 is μg/mL.

Compared with the amino acid permeation amount of Comparative Example 1 (whey + papain), the increased permeation amount in Example 1 (whey + papain + capsicum 200 µg/mL + cabbage 200 µg/mL) was higher than that of Comparative Example 2 (whey + papain + capsicum). 200 μg/mL) and Comparative Example 3 (whey+papain+cabbage 200 μg/mL). In other words, the effect of increasing the permeation of amino acids when the processed pepper and the processed cabbage are combined is greater than the combined effect of increasing the permeation of the processed pepper and the processed cabbage alone. It was found that the effect was not additive but synergistic. From this, it was suggested that the combination of the processed pepper and the processed cabbage exhibited an amino acid absorption promoting effect in the intestinal tract.

(8) MTT assay MTT assay was performed on test groups of each test substance in the above amino acid absorption test to confirm cytotoxicity. The test method of the MTT assay was performed as follows.

The MTT solution was prepared with MTT at 500 μg/mL in serum-free DMEM and used after filtering. The insert wells after completion of the above test were transferred to a 24-well plate containing 300 μL of MTT solution, and 100 μL of MTT solution was also added to the wells. Incubated in a 37° C. CO ₂ incubator for approximately 30 minutes. After incubation, the pigment was extracted with 300 μL of 2-propanol, 100 μL was transferred to a 96-well plate, absorbance at 570 nm and 650 nm was measured, and the MTT assay value was calculated according to the following formula. Also, the survival rate relative to the control was calculated using the following formula.
MTT assay value = (Abs 570-blank 570) - (Abs 650-blank 650)
Viability (%) = (Data sample/Data control) x 100

As a result, it was confirmed that all test plots showed a high survival rate and no cytotoxicity was observed.

(9) Evaluation From the above results, the composition in which the processed pepper and processed cabbage are combined shows excellent amino acid absorption promoting action, especially intestinal absorption promoting action, so that amino acids are absorbed into the intestinal tract. By preventing the effect of maintaining or improving nutritional status, the effect of increasing or maintaining muscle mass, the effect of improving metabolism by promoting energy production by muscles, and the decrease in energy consumption and anorexia caused by the decrease in basal metabolism due to muscle strength reduction. It can be expected to improve malnutrition.

Formulation Examples 1 to 4 are illustrated below as specific embodiments of the present invention, but the composition of the present invention is not limited only to the following Formulation Examples 1 to 4.

(Formulation example 1: tablet)
The total is 100 parts by mass, 10 parts by mass of processed pepper, 8 parts by mass of processed cabbage, 5 parts by mass of vitamin B1, 20 parts by mass of crystalline cellulose, 50 parts by mass of lactose, 4 parts by mass of magnesium stearate and the remainder of corn starch are mixed. and tableting to prepare the composition for promoting absorption of the present invention in the form of a tablet. This tablet not only provided a synergistic absorption-enhancing action, but also improved the taste such as the pungent taste and rough taste of the processed pepper. In addition, the peculiar fermented odor of the processed pepper was improved, and the aroma was high and the flavor was also favorable.

(Formulation Example 2: Granules)
By mixing and granulating 10 parts by mass of processed red pepper, 15 parts by mass of processed cabbage, 10 parts by mass of lactose, 1 part by mass of calcium stearate and the remainder of crystalline cellulose, the present invention is prepared in the form of granules. An absorption enhancing composition of the invention was prepared. This granule not only provided a synergistic absorption promoting action, but also improved the taste such as the pungent taste and rough taste of the processed pepper. In addition, the peculiar fermented odor of the processed pepper was improved, and the aroma was high and the flavor was also favorable.

(Formulation Example 3: Capsules)
The total amount is 100 parts by mass, and 10 parts by mass of processed pepper, 20 parts by mass of processed cabbage, 8 parts by mass of lecithin and the rest of olive oil are mixed and prepared as a content liquid. An absorption-enhancing composition of the present invention was prepared in the form of a capsule. Not only did this capsule provide a synergistic absorption-promoting action, but the taste of the processed pepper contained in the capsule, such as pungent taste and off-flavour, was improved. In addition, the peculiar fermented odor of the processed chili pepper contained in the contents was improved, and the aroma and flavor were high and preferable.

(Formulation Example 4: Liquid)
The total is 100 parts by mass, 0.84 parts by mass of processed red pepper, 10 parts by mass of processed cabbage, 10 parts by mass of fructose glucose liquid sugar, 1 part by mass of citric acid, 0.02 parts by mass of sodium benzoate, 2 parts by mass of fragrance preparation parts, 0.05 parts by mass of sucralose, 0.03 parts by mass of acesulfame potassium and the balance of purified water were mixed to prepare the absorption promoting composition of the present invention in the form of a liquid formulation. This liquid preparation not only provided a synergistic absorption promoting action, but also improved the taste such as the hot taste and rough taste of the processed pepper product. In addition, the peculiar fermented odor of the processed pepper was improved, and the aroma was high and the flavor was also favorable.

The composition of one embodiment of the present invention has been confirmed to increase the absorption of amino acids by combining the processed pepper and the processed cabbage, improve and maintain nutritional status, and increase muscle mass due to the absorbed amino acids. Or it is maintained, and metabolism can be improved by promoting energy production by muscles, so it can be used for health maintenance of those who want an effect on symptoms of malnutrition in an aging society.

Claims (2)

A food composition for promoting amino acid absorption, comprising a lactic acid bacterium fermented product of capsicum and a fermented product of lactic acid bacterium of cabbage. The food composition for promoting amino acid absorption according to claim 1, further comprising an amino acid .

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