JP2014045714A - Angiotensin i converting enzyme inhibitor composition-containing food and drink product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an angiotensin I converting enzyme inhibitor composition-containing food and drink product which has an excellent angiotensin I converting enzyme inhibiting effect inherent to gallate-type catechins with a taste better than that of gallate-type catechins alone, and allows the level of gallate-type catechins in the blood to be chronologically maintained with excellent safety.SOLUTION: The angiotensin I converting enzyme inhibitor composition-containing food and drink product includes gallate-type catechins and collagen. The angiotensin I converting enzyme inhibitor composition may further contain water-soluble soybean dietary fiber.

Description

  The present invention relates to a food or drink containing an angiotensin I converting enzyme inhibitor composition.

In Japan, as a result of the progress of national health measures in recent years, the mortality rates due to cancer, heart disease and cerebrovascular disease, which are the three major causes of death, are gradually decreasing. In addition, it has been clarified that by taking measures against health factors such as smoking cessation, alcohol saving, salt reduction, exercise, and proper weight, for example, the risk of cancer can be reduced by up to 48% (non-patent literature). 1).
In Japan, where the arrival of a super-aging society in which the proportion of people aged 65 and over accounts for more than 40% of the total population is certain, the maintenance of precious leaders in social activities to revitalize local communities and the ever-increasing medical care In order to control costs, it is considered necessary to take measures against preventable risk factors and increase the number of healthy elderly people in order to realize a vibrant society.

  As a result of comparing the main factors of preventable adult death in Japan, hypertension, one of the risk factors leading to the development of cardiovascular disease, is the second leading cause of death following smoking (non-patented) Reference 2). The renin-angiotensin system exists as one of the mechanisms of blood pressure regulation in humans, but angiotensin I converting enzyme catalyzes the reaction to produce angiotensin II that exhibits stronger vasoconstrictive action than angiotensin I, a polypeptide consisting of 10 amino acids. In this case, the blood pressure is increased. Angiotensin I-converting enzyme is an enzyme that is expressed throughout the body, although there are fluctuations depending on the site (Non-patent Document 3). Inhibiting this enzyme reaction can lead to prevention of hypertension. In fact, antihypertensive drugs targeting the enzyme reaction inhibitory action such as captopril and imidapril are used.

  According to the “High Blood Pressure Treatment Guidelines 2009”, as a basic policy of hypertension treatment, treatment with an antihypertensive agent is required to be administered once a day in principle. In addition, there is a need for an effective anti-hypertensive effect and a high T / P ratio (Through / Peak ratio). That is, there is a need for antihypertensive drugs that are more durable and maintain a long blood concentration. Similarly, foods intended for prevention are required to have sustained effects as well as effects.

The catechins contained in a large amount of green tea have been reported to have physiological activities such as cholesterol elevation inhibitory action (Patent Document 1) and amylase activity inhibitory action (Patent Document 2), and catechins have angiotensin I converting enzyme inhibitory effect. It is also known that there is catechin (patent document 3). However, catechins, particularly gallate catechins having a galloyl group, have an astringent action, have poor taste and are difficult to take in an effective amount.
In addition, epigallocatechin gallate, one of the gallate-type catechins, is metabolized quickly after absorption, and its half-life depends on the state and intake of epigallocatechin gallate, but in the state where dry powder is enclosed in capsules etc. There is a report of 100 to 290 minutes, for example, 185 minutes when taking 400 mg. (Non-Patent Document 4)

  On the other hand, a composition containing two components of polyphenol and protein is expected as a new functional food material. That is, it is known that a polyphenol and a protein form a complex when mixed, and this complex is expected to have the combined effects of both polyphenol and protein, or to exhibit a further synergistic effect. For example, a cell adhesion inhibitor and an immunotolerant comprising a polyphenol-protein complex as an active ingredient (Patent Document 4), a lifestyle-related disease ameliorating agent comprising a polyphenol-milk protein complex as an active ingredient (Patent Document 5), etc. Has been reported. Further, a composition for preventing, improving or treating diabetes (Patent Document 6) comprising polyphenol and water-soluble soybean polysaccharide has also been reported. Furthermore, the present applicant has also submitted a beverage made of gallate catechin, collagen peptide, water-soluble soybean polysaccharide (Patent Document 7) and the like. However, in Patent Documents 4 to 7, no mention is made of angiotensin I converting enzyme activity, and although a method capable of preventing hypertension with good taste on a daily basis is required, it has not yet been solved. .

Japanese Patent No. 1620943 Japanese Patent No. 3018013 JP 2011-79789 A JP 2002-255811 A JP 2007-8920 A JP 2006-052191 A Japanese Patent Application No. 2011-135565

Sasazuki S. et al: Prev. Med. 54, 112-116 (2012) Ikeda N, et al ,: PLoS Med. 2012 Jan; 9 (1): e1001160 Harmer D, et al ,: FEBS Letters 532 (2002) 107-110. Ullmann U, et al: The Journal of International Medical Research 2003 (31) 88-101.

  The object of the present invention is to have an excellent angiotensin I-converting enzyme inhibitory action specific to gallate catechins, and to have better taste than gallate catechins alone, and the blood concentration of gallate catechins is An object of the present invention is to provide a food or drink containing an angiotensin I converting enzyme inhibitor that is maintained in safety and is excellent in safety.

  As a result of intensive research to make the gallate-type catechin having angiotensin I converting enzyme inhibitory activity improved in taste and easy to ingest while maintaining its action, surprisingly, Angiotensin I converting enzyme inhibitory activity is maintained in a composition obtained by mixing gallate catechins and collagen, and further water-soluble soy dietary fiber, and in addition, blood of gallate catechins in the mixed composition The inventors have found that the medium half-life is extended and have reached the present invention.

That is, the gist of the present invention is as follows.
[1] A food or drink containing an angiotensin I converting enzyme inhibitor composition comprising gallate catechins and collagen,
[2] The food and drink according to [1], wherein the angiotensin I converting enzyme inhibitor composition further contains water-soluble soybean dietary fiber.

  The food / beverage product of the present invention has an angiotensin I converting enzyme inhibitory action equivalent to or higher than that of gallate catechins, and is excellent in safety, blood concentration maintenance, and taste, so a new angiotensin I conversion It is useful as a food or drink having enzyme inhibitory action.

  Hereinafter, the present invention will be described in detail.

  In the present invention, “angiotensin I converting enzyme inhibitory action” refers to an action of inhibiting angiotensin I converting enzyme that produces angiotensin II from angiotensin I to inhibit the production of angiotensin II. Specifically, this angiotensin I converting enzyme inhibitory action can be confirmed by measuring the action of known inhibitors (ECg and EGCg) by the method described in the Examples below.

The food / beverage product of this invention is characterized by including the angiotensin I converting enzyme inhibitor composition which consists of gallate type catechin and collagen.
In the food / beverage products of the present invention having the above-mentioned characteristics, the bitter and astringent taste (also referred to as astringent taste) derived from gallate catechins is remarkable while the angiotensin I converting enzyme inhibitory action of the gallate catechins contained therein is exhibited for a long time. The effect that the taste is significantly reduced and the taste is greatly improved is exhibited. Although the details of the mechanism of this effect are still unclear, it is considered that the bitter and astringent taste peculiar to gallate catechins is suppressed by the formation of a complex with collagen by gallate catechins. Usually, when such a complex is formed, the action inherently possessed by gallate catechins is often suppressed, but in the present invention, the angiotensin I converting enzyme inhibitory action is maintained. Furthermore, in the present invention, by forming the complex, the uptake of gallate-type catechins into the body becomes gradual, so that an angiotensin I converting enzyme inhibitory action is exhibited for a long time.

  Catechins are a kind of polyphenols that are abundant in teas such as green tea, black tea and oolong tea, and are mainly epicatechin (EC), epicatechin gallate (ECg), epigallocatechin (EGC), epigallocatechin. It is a general term for flavan-3-ols such as gallate (EGCg), catechin gallate (Cg), gallocatechin gallate (GCg) catechin (C), gallocatechin (GC), etc. Is a catechin having a galloyl group in the molecule, and specifically refers to ECg, EGCg, Cg, GCg and the like. These may be refined products, crude products, natural products containing these products, or processed products thereof. Examples thereof include tea extract extracted from tea leaves and the like, Sanphenon EGCg (manufactured by Taiyo Kagaku Co., Ltd.), Teaavigo (manufactured by DSM Nutrition Japan Co., Ltd.), and the like.

  In the present invention, “collagen” includes gelatin having a molecular weight of about 300,000 to collagen peptide having an average molecular weight of 4,000 or more. Specifically, gelatin is obtained by heating and denaturing water-insoluble solid collagen, and collagen peptide is obtained by hydrolyzing the gelatin. The origin of the collagen as the raw material is not particularly limited, and those extracted from various animals such as pigs, cows, chickens and fish can be used.

  The average molecular weight of the collagen used in the present invention is 4,000 or more. Preferably it is 5,000 or more, More preferably, it is 7,000 or more, More preferably, it is 10,000 or more. When it is less than 4,000, the effect of masking bitterness and astringency becomes insufficient, and further, the odor and unpleasant taste of collagen are strong, resulting in poor palatability. In addition, the information regarding the molecular weight of a collagen peptide is obtained by quantitative methods, such as a viscosity measurement, HPLC, and a gel filtration method, and it is possible to use an already well-known method. Here, the average molecular weight means the weight average molecular weight.

Moreover, in this invention, in addition to the said gallate type catechins and collagen, you may contain water-soluble soybean dietary fiber. By containing this water-soluble soybean dietary fiber, the dispersion state of the angiotensin I converting enzyme inhibitor composition in the present invention becomes more stable.
The above-mentioned “water-soluble soybean dietary fiber” is also called soybean polysaccharide, and is prepared from insoluble dietary fiber (Okara) produced in the production of soybean protein through the steps of extraction, purification, sterilization, and drying under mild acidity. It is a water-soluble polysaccharide. The water-soluble soybean dietary fiber is composed of sugars such as galactose, arabinose, galacturonic acid, rhamnose, xylose, fucose, glucose and the like, and a structure in which galactan and arabinan are bonded to the rhamnogalacturonic acid chain is estimated. Examples of such water-soluble soybean dietary fiber include “SM-1200” (manufactured by Saneigen FFI Co., Ltd.), “Soya Five (registered trademark) -S” series (manufactured by Fuji Oil Co., Ltd.), and the like. Commercial products.

  The angiotensin I converting enzyme inhibitor composition used in the present invention is a mixture of the gallate catechins and collagen. Specifically, the angiotensin I converting enzyme inhibitor composition is obtained by mixing the gallate catechins and collagen in an aqueous solution. be able to. When the angiotensin I converting enzyme inhibitor composition contains water-soluble soybean dietary fiber, the water-soluble soybean dietary fiber may be mixed in advance with any of gallate catechins and collagen. The components may be mixed simultaneously.

The angiotensin I converting enzyme inhibitor composition obtained as described above exhibits a state like a cloudy dispersion by reacting gallate catechins with collagen.
In addition, the dispersion may be in the form of a dry powder by removing moisture by a known drying method such as freeze drying or spray drying.

  The contents of gallate-type catechins, collagen and water-soluble soybean dietary fiber in the angiotensin I converting enzyme inhibitor composition are not limited in general because they vary greatly depending on the form of the angiotensin I converting enzyme inhibitor composition. It is preferable to adjust to a range of 5 to 200 parts by weight of collagen and 5 to 50 parts by weight of water-soluble soybean dietary fiber with respect to 10 parts by weight of gallate catechins.

When preparing the food / beverage products of this invention, although the said angiotensin I converting enzyme inhibitor composition may be used as food / beverage products as it is, the component normally used for food / beverage products within the range which does not impair the effect of this invention. You may mix | blend suitably.
Examples of the ingredients include starch, protein, sugar, fruit juice, vegetable juice, soy milk, dairy products, teas, coffee, alcohols, acidulants, carbon dioxide, flavoring, coloring agents, dietary fiber, vitamins, Examples include raw materials blended in foods and beverages such as minerals, amino acids, fats and oils, emulsifiers, high-intensity sweeteners, stabilizers, and the like.

  In addition, the food and drink of the present invention is a nutritional functional food, such as powders, tablets, pills, capsules, fine granules, granules, etc., solid preparations, solutions, suspensions, emulsions, etc., gels Or the like. In this case, an arbitrary component combined with an appropriate excipient, solvent, diluent and the like may be blended according to each dosage form. The tablets, pills, granules, and capsules containing the granules may be sugar-coated with sugars such as sucrose and sugar alcohols such as maltitol, gelatin, hydroxypropylcellulose, hydroxypropyl as necessary. It may be coated with methylcellulose or the like, or may be coated with a film of a gastric or enteric substance.

Moreover, it is good also as food / beverage products of this invention by producing the food / beverage products used as a base, and adding the angiotensin I converting enzyme inhibitor composition of a dispersion state or a powder form to this.
Furthermore, when producing foods and drinks, gallate catechins and collagen, and if necessary, water-soluble soybean dietary fibers may be blended in an aqueous solution or aqueous dispersion containing various raw materials to obtain the food or drink of the present invention.

  There is no limitation in particular as the form of the said food / beverage products, For example, what kind of forms, such as a drink, an alcoholic beverage, jelly, a confectionery, may be sufficient. Examples of the confectionery include hard candy, soft candy, gummy candy, and tablet that are excellent in storage and carrying because of their capacity and the like, but are not particularly limited. The food includes functional food, health food, health-oriented food, and the like.

  The amount of the angiotensin I converting enzyme inhibitor composition in the food and drink of the present invention is not particularly limited as long as the desired effect can be obtained. For example, the gallate type is contained in the food and drink of the present invention. Catechin is preferably adjusted to 0.001 to 1% by weight, collagen to 0.01 to 10% by weight, and water-soluble soybean dietary fiber to 0.002 to 2% by weight.

  EXAMPLES Next, although this invention is demonstrated in detail based on an Example, this invention is not limited only to this Example.

(Test Example 1: Epicatechin gallate angiotensin I converting enzyme activity)
Angiotensin I converting enzyme inhibitory ability was measured for epicatechin gallate (ECg: manufactured by WAKO) and epigallocatechin gallate (EGCg: manufactured by WAKO). The measurement of angiotensin I converting enzyme inhibitory ability was performed by determining the angiotensin I converting enzyme activity using a commercially available measurement kit “ACE Kit-WST” (trade name, manufactured by Dojindo Laboratories Co., Ltd.), and ECg showing 50% inhibitory concentration. Concentration and EGCg concentration were determined. The results are shown in Table 1.

As shown in Table 1, angiotensin I converting enzyme inhibitory activity was measured for both ECg and EGCg, and it was suggested that both substances were taken into the body to cause the inhibitory reaction.

(Example 1: Sensory evaluation test of food and drink)
0.2% (w / v) Sanphenon EGCg (manufactured by Taiyo Kagaku Co., Ltd.) and 0.4% (w / v) water-soluble soy dietary fiber mixed aqueous solution (Prototype Example 1),
A dispersion (prototype example 2) in which 0.2% (w / v) sunphenone EGCg and 1% (w / v) gelatin were mixed,
Dispersion liquid in which 0.2% (w / v) sunphenone EGCg, 1% (w / v) gelatin complex and 0.4% (w / v) water-soluble soybean dietary fiber were mixed (Prototype Example 3)
Was made.
Further, as Comparative Example 1, a solution prepared by dissolving 0.2% (w / v) sunphenone EGCg in water was prepared.

  Next, two panelists were asked to drink the compositions prepared in Prototype Examples 1 to 3 and Comparative Example 1 as beverages, and the impressions were “reasonable” and “strong bitter taste and hard to drink”. To choose from. Table 2 shows the number of people who selected each evaluation.

From the results of the sensory test shown in Table 2, the dispersion containing the gallate catechin and gelatin of Prototype Example 2 and the dispersion containing the gallate catechin, gelatin and water-soluble soybean dietary fiber of Prototype Example 3 were It can be seen that the taste is clearly improved as compared with the gallate type catechin alone, and that the beverage can be ingested without difficulty.
On the other hand, as in Prototype Example 1, the gallate-type catechin and water-soluble soybean dietary fiber-containing solution had poor taste as shown in Table 2.

(Example 2) Comparison of half-life of epigallocatechin gallate (EGCg) concentration in blood As a result of Example 1, a composition containing gallate catechin, gelatin and water-soluble soybean dietary fiber can take gallate catechin without bitterness. Since it was clarified that it was a beverage, the concentration of gallate catechin in the blood after ingestion was confirmed in order to confirm the extent to which the gallate catechin was absorbed, transferred to the blood, and remained when the composition was ingested. Was measured.

As a sample, the composition obtained in Prototype Example 3 and Comparative Example 1 was used. Specifically, three panelists were asked to drink 350 mL of the composition of Prototype Example 3 or Comparative Example 1 (600 mg as the amount of gallate catechin) as a beverage, and 30, 60, 120, 240, and 360 minutes after ingestion. The blood EGCg concentration was measured, and the maximum blood concentration (C _max ) and blood half-life (T _1/2 ) of EGCg when each beverage was ingested were determined. The results are shown in Table 3.
The serum EGCg concentration was determined by measuring serum EGCg concentration based on a standard method using LC-MS / MS (liquid chromatography tandem mass spectrometry) from serum collected at each time after ingestion. . The blood half-life is calculated by measuring the time when the blood EGCg concentration becomes less than half of the maximum blood concentration observed after 60 to 120 minutes of the blood EGCg concentration measured at each time point. Was calculated.

As a result, the maximum blood concentration of the composition of Prototype Example 3 was lower than that of Comparative Example 1. This is probably because the EGCg forms a complex in the composition of Prototype Example 3, and is slowly taken into the blood.
The blood half-life of the composition of Prototype Example 3 has a time nearly twice that of Comparative Example 1, and the blood concentration is maintained over time. In the product, it was suggested that EGCg was slowly taken up into the blood because EGCg formed a complex.
In fact, in Comparative Example 1, almost no EGCg remained in blood after 360 minutes of ingestion, whereas when the composition of Prototype Example 3 was ingested, EGCg remained in the blood even after 360 minutes had elapsed. Observed.

From the above, when the composition of Prototype Example 3 showing good blood persistence is ingested, the change in blood concentration over time is small, resulting in a high T / P ratio. Can be considered.
On the other hand, when gallate catechin is ingested alone as in Comparative Example 1, the amount of uptake into the blood is large, and the blood half-life is short and the difference in blood concentration before and after ingestion is large. It is conceivable that the T / P ratio becomes small.

(Example 3: Production of beverage having angiotensin I converting enzyme inhibitory action)
Concentrated white peach juice 5 g, fructose glucose liquid sugar 10 g, citric acid 0.1 g, vitamin C 0.05 g, peach flavor 0.1 g, water-soluble soybean dietary fiber (trade name: SM-1200, Saneigen FFI Co., Ltd. 0.3 g, EGCg (trade name: Sanphenon EGCg, manufactured by Taiyo Kagaku Co., Ltd.) 0.15 g, hyaluronic acid (manufactured by Nippon Shinyaku Co., Ltd.) 0.3 g, dissolved in water to make a total amount of 80 g, gelatin (trade name) : APH-250, manufactured by Nitta Gelatin Co., Ltd.) 20 g of a 5 wt% aqueous solution was added and mixed to confirm that white turbidity occurred, then heated at 65 ° C. for 10 minutes, filled into a container, and pH 3.7 100 g of peach juice drink was prepared.
The obtained beverage did not cause aggregation and precipitation, and did not exhibit a bitter or unpleasant taste, and was a highly palatable beverage that could effectively take gallate catechins.

(Example 4: Production of food having angiotensin I converting enzyme inhibitory action)
Mix and heat 40 parts of granulated sugar, 60 parts of fructose-glucose liquid sugar (Bx.75, manufactured by Nippon Corn Starch Co., Ltd.), 10 parts of water-soluble soybean dietary fiber, and 10 parts of water. Concentrate, and then add and mix a solution obtained by dissolving 8.0 parts of collagen peptide (trade name: SCP-5100, manufactured by Nitta Gelatin Co., Ltd., average molecular weight 5,000) in 8.0 parts of water. Was prepared. A gallate-type catechin-containing preparation (trade name: Sanphenon 90S, gallate-type catechin content 65%, manufactured by Taiyo Kagaku Co., Ltd.) was added and mixed with a solution obtained by dissolving 4.0 parts of water in 4.0 parts of water. 0.3 parts of a fragrance was added and mixed to obtain a tea-like cream-like composition having a moisture value of 16% and less bitterness.
The obtained creamy composition was sandwiched between two cookies to obtain a tea-flavored cream sand cookie. The obtained cookie was a highly tasteful cookie with a faint bitter taste and moderate sweetness.

  As described above, the food and drink of the present invention has a longer blood half-life and superior taste than when gallate type catechins are used alone, and further, proteins such as collagen coexist. Even in such a situation, it exhibits an angiotensin I converting enzyme inhibitory effect equivalent to that of a gallate catechin alone. In addition, the composition having an angiotensin I converting enzyme inhibitory action of the present invention is a natural product extracted from tea that is consumed in a considerable amount on a daily basis, or a natural product that is ingested in a considerable amount on a daily basis. Since the main component is a product, there is no worry about side effects on the human body and it is excellent in safety. In particular, since the blood pressure pressurizing action can be suppressed by inhibiting angiotensin I converting enzyme, the food and drink of the present invention is used for daily adjustment of blood pressure as a food for patients with hypertension and those with daily hypertension. Is preferably used.

Claims (2)

  A food or drink containing an angiotensin I converting enzyme inhibitor composition comprising gallate catechins and collagen.   The food / beverage product of Claim 1 in which the said angiotensin I converting enzyme inhibitor composition contains water-soluble soybean dietary fiber further.