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WO2000024267A1 - Gelatines a faible pouvoir allergisant - Google Patents

Gelatines a faible pouvoir allergisant Download PDF

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Publication number
WO2000024267A1
WO2000024267A1 PCT/JP1999/005890 JP9905890W WO0024267A1 WO 2000024267 A1 WO2000024267 A1 WO 2000024267A1 JP 9905890 W JP9905890 W JP 9905890W WO 0024267 A1 WO0024267 A1 WO 0024267A1
Authority
WO
WIPO (PCT)
Prior art keywords
gelatin
patient
serum
low
bone
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP1999/005890
Other languages
English (en)
Japanese (ja)
Inventor
Kenichi Ichie
Yasuki Taguchi
Yoshihisa Takahata
Fumiki Morimatsu
Tamotsu Shigehisa
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
NH Foods Ltd
Original Assignee
Nippon Meat Packers Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nippon Meat Packers Inc filed Critical Nippon Meat Packers Inc
Publication of WO2000024267A1 publication Critical patent/WO2000024267A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q19/00—Preparations for care of the skin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/10—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from hair, feathers, horn, skins, leather, bones, or the like
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/04—Animal proteins
    • A23J3/06—Gelatine
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
    • A61K8/64—Proteins; Peptides; Derivatives or degradation products thereof
    • A61K8/65—Collagen; Gelatin; Keratin; Derivatives or degradation products thereof
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q11/00—Preparations for care of the teeth, of the oral cavity or of dentures; Dentifrices, e.g. toothpastes; Mouth rinses
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
    • A61K2800/70—Biological properties of the composition as a whole
    • A61K2800/72—Hypo-allergenic
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
    • A61K2800/80—Process related aspects concerning the preparation of the cosmetic composition or the storage or application thereof
    • A61K2800/92—Oral administration
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
    • A61K47/30—Macromolecular organic or inorganic compounds, e.g. inorganic polyphosphates
    • A61K47/42—Proteins; Polypeptides; Degradation products thereof; Derivatives thereof, e.g. albumin, gelatin or zein
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/48—Preparations in capsules, e.g. of gelatin, of chocolate
    • A61K9/4816—Wall or shell material
    • A61K9/4825—Proteins, e.g. gelatin

Definitions

  • the present invention relates to hypoallergenic gelatins and peptides. More specifically, the present invention relates to gelatin and peptides which are used for food, medical use (including pharmaceutical use) and cosmetics and do not cause allergic symptoms.
  • Conventional technology relates to gelatin and peptides which are used for food, medical use (including pharmaceutical use) and cosmetics and do not cause allergic symptoms.
  • Gelatin is a protein that is most contained in vertebrates, collagen, which is denatured by physicochemical treatment to make it soluble, and then purified and dried. Thus, gelatin is produced from collagen-containing tissue.
  • collagen-containing m3 ⁇ 4 include the skin, bone, cartilage, tendons, placenta, etc. of animals (eg, cows, pigs, rabbits, sheep, chickens, etc.). Inexpensive cow and pig bones and hides are used.
  • gelatin has been produced by a method in which raw materials are pretreated with alcohol or acid and then extracted with warm water.
  • pretreatment with an enzyme has been studied from the viewpoints of efficiency and high purity.
  • the alkali pretreatment is a method in which the raw material is immersed in a 1-5% lime solution for 30-100 days and then washed with neutralized water. This removes the impurities and makes the gelatin readily extractable with warm water. Since the amide group of the side chain of arginine, glutamine, and asparagine is carboxylated during alkali treatment, the isoelectric point of alkali-treated gelatin is 4 to 5.5, which is lower than that of collagen.
  • Pretreatment with acid is a method in which the raw material is immersed in a dilute acid solution such as sulfuric acid or hydrochloric acid for about 1 to 2 days, and then washed with water.
  • the acid-treated gelatin has an isoelectric point of 7 to 10, usually 7.5 to 9.5, which is almost the same as collagen. Isoelectric point of enzyme-treated gelatin is also acid-treated zera It is almost the same as Chin.
  • Gelatin has many properties such as foaming properties, film-forming ability, water retention, protective colloid properties, elasticity, thermoreversible sol-gel conversion properties (gelling properties), and is available inexpensively and in large quantities. Therefore, it is used in a wide range of applications such as food, medical, cosmetics, photography, and industrial use.
  • gelatin As an edible product, it is used as a raw material for jelly that makes use of its gelling properties.
  • vegetable polysaccharides such as agar, carrageenan, and pectin have gelling properties, but all are vegetable, have poor digestion and absorption, and have low nutritional value.
  • gelatin is a typical animal protein with good digestion and absorption, and has an excellent texture when using jelly.
  • gelatin For medical use, it is applied to hard and soft capsules. These depend on the various properties of gelatin, such as viscosity, gelling properties, and film-forming ability.
  • Peptides obtained by hydrolyzing gelatin with acid, alkali, oxygen or heat are also widely used for food, medical use and cosmetics.
  • it is more soluble than gelatin and has better absorption and absorption, so it is added as a source of amino acids such as nutrients.
  • Utilizing its protective colloid properties, it is also used as an agent for lowering alcoholic beverages such as sake.
  • For medical use it is used in plasma substitutes, vaccine stabilizers, etc.
  • cosmetics it is used in hair care ingredients.
  • Gelatin is very similar in molecular structure irrespective of species, and it has been considered that even heterogeneous ones have little or no antigenicity.
  • Edible gelatin has been evaluated as ⁇ Class A (1), ADI not specified '' by the FA OZWH O Joint Food Additives Expert Committee, and has been listed as a pharmaceutical product by the Japanese Pharmacopoeia, three departments. The safety of humans in humans is widely accepted.
  • Gelatin-containing foods include many everyday foods such as jelly, nopa loa, gummy candy, yogurt, nose, sausage, soups, and ice cream.
  • gelatin hydrolyzed peptides are also used in foods, and in particular, foods containing large amounts of gelatin hydrolyzed peptides, such as beverages, have recently become commercially available.
  • the content of gelatin hydrolyzed peptides in these foods may be 5 g at a time. This is enough to cause anaphylactic shock.
  • gelatin is a main raw material for soft capsules and hard capsules for pharmaceutical use.
  • gelatin is an essential component for maintaining the shape, physical properties, taste, and the like of these foods and pharmaceuticals, and no inexpensive substances have been developed.
  • gelatin In cosmetics, gelatin is used as a moisturizing component in emulsions and lotions. Gelatin is also used in cataplasms. The use of these cosmetics / pharmaceuticals in gelatin allergy patients may be accompanied by skin irritation such as itchiness, erythema, papules, vesicles, and surface detachment. There was no inexpensive alternative material that had the same strength, water affinity, and adhesion to the skin.
  • gelatin As mentioned above, the use of gelatin in foods, pharmaceuticals, cosmetics, etc. often depends on its various properties, and most of them are irreplaceable uses, so they have the properties of conventional gelatin. The development of safe and inexpensive substances that do not cause allergic problems was desired.
  • gelatin hydrolyzed peptide prepared in the above publication has allergenic properties.
  • gelatin prepared by alkali treatment has allergenicity regardless of the type of raw material, and it is highly probable that allergenicity remains in the gelatin hydrolyzed peptide prepared in the above publication. .
  • the present invention cannot be said to be a safe and inexpensive gelatin which has various properties of conventional gelatin which is the object of the present invention and which does not cause allergic symptoms, and a method for producing the same.
  • the present inventors have found that they have the same processing suitability and taste characteristics as conventional gelatin, and do not cause antigen-antibody reaction with the serum of a gelatin allergy patient or have a low antigen-antibody reaction.
  • intensive studies have been conducted to develop a method for preparing safe gelatin at low cost and in large quantities.
  • gelatin prepared from poultry skin, bone and / or tendon, preferably chicken skin, bone and bone or foot or foot without alkali treatment can achieve the intended purpose.
  • the present invention has been made based on such knowledge, and when used for food, medical use, cosmetics, etc., gelatin, which does not cause allergic symptoms to gelatin allergic patients, can be produced inexpensively and in large quantities. It can be provided. Disclosure of the invention
  • the present invention is based on poultry skin, bone and Z or tendon, having an isoelectric point of 7 to 10, and not producing an antigen-antibody reaction with a serum of a patient with gelatine allergies or having a low antigen-antibody reaction.
  • the present invention relates to a gelatin allergy patient containing the above gelatin. It is a hypoallergenic food, medical or cosmetic product.
  • the present invention comprises immersing poultry skin, bone and bone or tendon in an acid solution, collecting the precipitate, heating and extracting the obtained precipitate with an acid solution, and purifying the extract.
  • the above is a method for producing gelatin.
  • the present invention is an edible, medical or cosmetic peptide obtained by hydrolyzing the above gelatin and collagen or its precursor.
  • FIG. 1 shows the gelatin of the present invention (chicken foot gelatin and chicken skin gelatin), the gelatin hydrolyzing peptide (chicken foot gelatin hydrolyzate), the gelatin for sale food, the gelatin for pharmaceuticals, the gelatin for cosmetics and the gelatin hydrolyzate
  • FIG. 2 is a graph showing antigen-specific IgE antibody levels of serum of a patient diagnosed as having gelatin allergy (black) and serum of a healthy individual (white) with respect to (a gelatin hydrolyzate for medical use).
  • Figure 2 shows antigen-specific IgE antibody levels in serum of patients diagnosed with gelatin allergy to acid-treated gelatin (black) or alkali-treated gelatin (white) prepared from chicken feet, cow skin or pig skin. It is. BEST MODE FOR CARRYING OUT THE INVENTION
  • the gelatin of the present invention is gelatin derived from poultry skin, bone and / or tendon, has an isoelectric point of 7 to 10, and recognizes conventional gelatin as an allergen. It is characterized in that no antigen-antibody reaction occurs or the antigen-antibody reaction force is low when an antigen-antibody reaction is performed with serum.
  • a low antigen-antibody reaction as described above means that when a statistically significant difference test is performed based on the test results, no significant difference is observed as compared to the serum of a healthy subject, and the condition is considered to be low. .
  • Poultry skin, bone and Z tendon are used as starting materials for the hypoallergenic gelatin according to the present invention. These raw materials can utilize by-products of the meat industry. Poultry can be exemplified by chickens, ducks, geese, turkeys, etc. It is profitable. Therefore, chicken skin, bone and Z or foot are preferably used as starting materials of the present invention. The origin of the gelatin of the present invention can be confirmed by an antigen-antibody reaction.
  • the gelatin of the present invention is prepared using the above-mentioned raw materials. An important point in production is that no alkali treatment is performed. Many commercially available gelatins are pretreated with alkali, and as shown in the test examples below, allergenicity of gelatin is increased regardless of the animal species and location when treated with alcohol. Therefore, it is necessary to pay close attention to pretreatment.
  • the presence or absence of the alkaline treatment can be confirmed by examining the isoelectric point of gelatin.
  • the isoelectric point of acid-treated gelatin is about 7 to 10 which is almost the same as collagen, usually 7.5 to 9.5, whereas the isoelectric point of alkali-treated gelatin is that of arginine, glutamine and asparagine side chains. It is 4 to 5.5, which is lower than that of collagen because the amide group is carboxylated.
  • the presence or absence of an alkaline treatment can be confirmed by detecting ornithine by amino acid analysis.
  • a part of arginine is changed to ordinine. This can be confirmed by amino acid analysis because there are several residues in the 100,000 amino acid residues.
  • ordinin is not detected in native collagen and acid-treated gelatin.
  • the above-mentioned raw material is immersed in an acid solution (a hydrochloric acid solution, a sulfuric acid solution, or the like, preferably about 3% hydrochloric acid solution) for about 2 days. Thereafter, the precipitate is collected and washed with water, and then an acid solution having a pH of about 4 (a hydrochloric acid solution, a sulfuric acid solution or the like, preferably a hydrochloric acid solution) is added, and the mixture is heated and extracted.
  • the gelatin of the present invention can be obtained by filtering, desalting, and drying the obtained extract. Gelatin thus obtained may be further purified, if necessary, according to a conventional protein purification method.
  • the gelatin of the present invention has a jelly strength equivalent to that of conventional gelatin. Furthermore, it has foaming properties, film-forming ability, water retention, protective colloid properties, elasticity, etc., and can be used for various applications in which conventional gelatin is used. It is particularly preferably used for food, medical use, and cosmetics.
  • gelatin of the present invention it is possible to produce a food with extremely low allergenicity without changing palatability.
  • Capsules for medical use It is used as a patch and vaccine stabilizer.
  • the use of the gelatin of the present invention makes it possible to ensure the safety without changing the basic properties of conventional gelatin. It may also be used to detoxify toxins in vaccine production.
  • gelatin of the present invention has no or very low allergenicity, it is possible to avoid skin irritation caused by gelatin contained in these cosmetics.
  • the gelatin of the present invention may be mixed with other gelatin (eg, alkali-treated gelatin, gelatin derived from animal species other than poultry, etc.) and used.
  • other gelatin eg, alkali-treated gelatin, gelatin derived from animal species other than poultry, etc.
  • the peptide of the present invention is a low-molecular substance obtained by hydrolyzing the above-mentioned gelatin according to a conventional method. Further, the peptide of the present invention does not produce an antigen-antibody reaction when it is subjected to an antigen-antibody reaction with a patient serum that recognizes conventional gelatin produced from bovine or pig bone and skin as an allergen. It is characterized by a low value.
  • the peptide of the present invention can be obtained by hydrolyzing the gelatin of the present invention and collagen or a precursor thereof with an enzyme, an acid or the like according to a conventional method.
  • the molecular weight can be appropriately selected depending on the application, but is preferably from 50,000 to 50,000.
  • the peptide of the present invention provides safety without changing the basic properties of the conventional gelatin hydrolyzate or collagen hydrolyzate. It can also be used for various applications. In particular, low molecular weight peptides are very well soluble in water and have no gelling properties even at low temperatures, such as foodstuffs such as lavenders, beverages, confectionery, stabilizers for vaccines, tablets, plasma substitutes, etc. It can also be used for pharmaceuticals such as and cosmetics such as shambhu. Industrial applicability
  • the gelatin and the peptide of the present invention do not impair the characteristics of conventional gelatin and gelatin-degraded peptides, and have no or very low allergenicity. Therefore, it is useful for foods, pharmaceuticals, cosmetics, etc., where safety is particularly required in the fields of use of conventional gelatin and gelatin-decomposed peptides.
  • the skin, bone and Z or tendon of poultry which is a raw material of the gelatin and peptide of the present invention, is a by-product of the meat industry, and since it can be used, resources can be effectively used. It can be manufactured at low cost.
  • Example 4 In hot water (85 parts), add the low allergenic gelatin (3 parts) obtained in Example 1 and sugar (10 parts) to dissolve, add sliced lemon juice (2 parts), and add for 20 minutes boiled. This was poured into a mold and cooled to produce jelly.
  • Example 4 In hot water (85 parts), add the low allergenic gelatin (3 parts) obtained in Example 1 and sugar (10 parts) to dissolve, add sliced lemon juice (2 parts), and add for 20 minutes boiled. This was poured into a mold and cooled to produce jelly.
  • Example 5 After attaching a 5% solution of the low allergenic gelatin obtained in Example 1 to a forcepsell type pin, the solution was cooled and dried. When dried to a moisture content of 15 to 18%, the pin was pulled out, and further dried to a moisture content of 12 to 15% to produce a hard capsule.
  • Example 5 After attaching a 5% solution of the low allergenic gelatin obtained in Example 1 to a forcepsell type pin, the solution was cooled and dried. When dried to a moisture content of 15 to 18%, the pin was pulled out, and further dried to a moisture content of 12 to 15% to produce a hard capsule.
  • the hypoallergenic gelatin of the present invention was obtained in the same manner as in Example 1 except that chicken skin was used instead of the chicken feet of Example 1.
  • Example 6
  • Example 7 10 g of the hypoallergenic gelatin obtained in Example 1 was dissolved in 500 ml of a 3% hydrochloric acid solution, followed by hydrolysis for 73 hours. After neutralization, this was applied to a mixed-bed ion-exchange resin (manufactured by Bio-Rad, AG501-X8) column washed with distilled water, and the pass fraction was collected and spray-dried to obtain the peptide of the present invention. .
  • a mixed-bed ion-exchange resin manufactured by Bio-Rad, AG501-X8
  • Example 8 To water (56.8 parts) add citrate (0.2 part), orange juice (35 parts), sugar (5 parts) and gelatin hydrolyzed peptide obtained in Example 6 (3 parts). After heat-dissolving and cooling, the mixture was filled in a container and sterilized by heating at 85 ° C for 30 minutes to produce a fruit juice beverage.
  • citrate 0.2 part
  • orange juice 35 parts
  • sugar 5 parts
  • gelatin hydrolyzed peptide obtained in Example 6 3 parts. After heat-dissolving and cooling, the mixture was filled in a container and sterilized by heating at 85 ° C for 30 minutes to produce a fruit juice beverage.
  • Example 8 To water (56.8 parts) add citrate (0.2 part), orange juice (35 parts), sugar (5 parts) and gelatin hydrolyzed peptide obtained in Example 6 (3 parts). After heat-dissolving and cooling, the mixture was filled in a container and sterilized by heating at 85 ° C for 30 minutes to produce a fruit juice beverage.
  • the hypoallergenic gelatin of the present invention was obtained in the same manner as in Example 1 except that duck skin was used in place of the chicken feet of Example 1. Test example 1
  • gelatin of the present invention prepared by the method described in Examples 1, 5 and 6, and the gelatin hydrolyzed peptide and the commercially available gelatin with the antigen-specific IgE antibody in the serum of a gelatin allergy patient was examined.
  • gelatin, the gelatin hydrolyzed peptide and the commercially available gelatin of the present invention are diluted with PBS (phosphate-buffered physiological saline H7.2) so as to obtain a 0.1% (W / V) solution, and the resulting mixture is heated with hot water. The mixture was sufficiently stirred to dissolve. These solutions were used as sample solutions.
  • PBS phosphate-buffered physiological saline H7.2
  • Umbilical cord blood was collected from 6 newborn babies (same number of men and women), and serum was separated and frozen and stored by a conventional method.
  • ELISA enzyme-linke ⁇ i immunosorbent assay
  • the substrate (Lumiphos 530; 4-Methoxy-4- (3-phosphate-phenyl) spiro [1,2-dioxeta e-3,2'-adamantane] disodium salt, And the amount of luminescence generated by the dephosphorylation reaction of alkaline phosphatase is measured.
  • a plate reader (LUMINOUS CT-9000D, Diayato K.K.). ELISA using serially diluted standard antibodies is performed simultaneously, and the antigen-specific IgE antibody concentration is calculated from the standard curve created by this.
  • the antigen-antibody reaction against the gelatin and the gelatin-hydrolyzed peptide of the present invention and the commercially available gelatin was examined using the serum of a patient with gelatin allergy and the serum of a healthy subject.
  • the specific IgE antibody reactivity of the serum of a gelatin allergy patient to the degraded peptide was low, and no significant difference was observed between the specific IgE antibody values of the serum of a healthy subject and those.
  • the specific IgE antibody level of the serum of a patient with gelatin allergy was high for all of them, and the serum of healthy subjects against them was high. A significant difference was found between the specific IgE antibody value and the specific antibody.
  • the acid-treated gelatin derived from chicken feet refers to the gelatin of the present invention prepared by the method described in Example 1.
  • Acid-treated gelatin or Arikari-treated gelatin prepared from chicken foot, cow skin or pig skin according to a conventional method was used as a test sample.
  • Table 2 shows the number of orditin (in 100,000 residues) and the isoelectric point of the obtained gelatin.
  • the reason for the higher allergenicity of Al-treated gelatin compared to acid-treated gelatin is that the alkali treatment changes the primary structure of the gelatin molecule and loses sequence similarity to human collagen (gelatin). It is inferred.
  • the peptide of the present invention is effective in preventing allergic reactions upon administration, because the peptide of the present invention, which is originally low in allergenicity, is hydrolyzed and reduced in molecular weight.
  • the dose was determined with reference to the results of the specific IgE antibody value for gelatin, and the dose was determined in a single blind manner.
  • the dose was 10 tablets per person, and a small dose (1 tablet) was given at first. If there was no response, the dose was increased at 15-minute intervals, and all doses were completed in 1 hour. If symptoms appeared on the way, the load was stopped at that point and observation was made.
  • Observations were divided into skin symptoms, gastrointestinal symptoms, respiratory symptoms, and anaphylaxis, respectively, before administration, at the time of administration, 30 minutes after administration, 1 hour, 2 hours, 3 hours, and 5 hours after administration. After 24 hours, follow-up until 48 hours.
  • the physician comprehensively considered the evaluation items at each observation and evaluated the safety of the test food on a three-point scale: “no problem, slight problem, problem”.
  • Table 3 shows the observation results of this load test.
  • the overall evaluation result was that 3 out of 4 target patients were “no problem” and one was “somewhat problematic”.
  • a commercially available gummy candy was confirmed to have juniper after taking one grain, but a gummy candy that used the gelatin of the present invention had no problem with one grain, and mildly on her back 30 minutes after ingesting 10 grains. Juniper measles was confirmed.
  • this test food can be said to be a safe and delicious alternative food for gelatin allergy patients.

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Animal Behavior & Ethology (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Veterinary Medicine (AREA)
  • Public Health (AREA)
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  • Oral & Maxillofacial Surgery (AREA)
  • Medicinal Preparation (AREA)
  • Birds (AREA)
  • Dermatology (AREA)
  • Dispersion Chemistry (AREA)
  • Cosmetics (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Epidemiology (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Peptides Or Proteins (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Confectionery (AREA)

Abstract

Ces gélatines, pouvant servir d'aliment ou être utilisées pour des usages médicaux ou cosmétiques et produites à partir de peau, d'os et/ou de tendons bouillis, se caractérisent par le fait qu'elles ont un point isoélectrique compris entre 7 et 10 et qu'elles ne provoquent pas, ou peu, de réactions antigène-anticorps avec le sérum d'un sujet allergique à la gélatine. L'invention concerne également des peptides obtenus par hydrolysation de ces gélatines. Du fait de leur faible pouvoir allergisant, ces gélatines et ces peptides peuvent être donnés sans risque à des sujets allergiques à la gélatine. Ces gélatines se révèlent donc des plus utiles comme aliments, médicaments ou cosmétiques, domaines dans lesquels les exigences en matière de sécurité sont strictes.
PCT/JP1999/005890 1998-10-23 1999-10-25 Gelatines a faible pouvoir allergisant Ceased WO2000024267A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP10/319929 1998-10-23
JP10319929A JP2000125775A (ja) 1998-10-23 1998-10-23 低アレルゲン性ゼラチン

Related Child Applications (2)

Application Number Title Priority Date Filing Date
US09830056 A-371-Of-International 2001-07-24
US10/270,607 Continuation US20030044456A1 (en) 1998-10-23 2002-10-16 Hypoallergenic gelatin

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WO2000024267A1 true WO2000024267A1 (fr) 2000-05-04

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US6824941B2 (en) * 2002-05-08 2004-11-30 Eastman Kodak Company Photographic element containing acid processed gelatin
JP5336048B2 (ja) * 2007-02-14 2013-11-06 新垣 裕子 鶏由来コラーゲン高含有物およびその抽出方法
JP5933173B2 (ja) * 2010-12-10 2016-06-08 株式会社ニッピ 一重項酸素消去剤
EP3474013A4 (fr) * 2016-06-16 2020-02-26 Hoyu Co., Ltd. Antigène d'allergie au poisson
CN114053402A (zh) * 2020-08-03 2022-02-18 格林生物医药科技(天津)有限公司 一种过敏原制剂

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