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WO2018221526A1 - Composition nutritionnelle - Google Patents

Composition nutritionnelle Download PDF

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Publication number
WO2018221526A1
WO2018221526A1 PCT/JP2018/020589 JP2018020589W WO2018221526A1 WO 2018221526 A1 WO2018221526 A1 WO 2018221526A1 JP 2018020589 W JP2018020589 W JP 2018020589W WO 2018221526 A1 WO2018221526 A1 WO 2018221526A1
Authority
WO
WIPO (PCT)
Prior art keywords
nutritional composition
protein
whey
kcal
weight
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/JP2018/020589
Other languages
English (en)
Japanese (ja)
Inventor
真也 永渕
将一 高崎
昭浩 川島
一雄 大力
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.)
Meiji Co Ltd
Original Assignee
Meiji Co Ltd
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 Meiji Co Ltd filed Critical Meiji Co Ltd
Priority to JP2019521239A priority Critical patent/JP7198749B2/ja
Publication of WO2018221526A1 publication Critical patent/WO2018221526A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C21/00—Whey; Whey preparations
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A23L2/66—Proteins
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • A61K31/185—Acids; Anhydrides, halides or salts thereof, e.g. sulfur acids, imidic, hydrazonic or hydroximic acids
    • A61K31/19—Carboxylic acids, e.g. valproic acid
    • A61K31/20—Carboxylic acids, e.g. valproic acid having a carboxyl group bound to a chain of seven or more carbon atoms, e.g. stearic, palmitic, arachidic acids
    • A61K31/202—Carboxylic acids, e.g. valproic acid having a carboxyl group bound to a chain of seven or more carbon atoms, e.g. stearic, palmitic, arachidic acids having three or more double bonds, e.g. linolenic
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K33/00—Medicinal preparations containing inorganic active ingredients
    • A61K33/24—Heavy metals; Compounds thereof
    • A61K33/30—Zinc; Compounds thereof
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
    • A61K35/12—Materials from mammals; Compositions comprising non-specified tissues or cells; Compositions comprising non-embryonic stem cells; Genetically modified cells
    • A61K35/20—Milk; Whey; Colostrum
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K38/00—Medicinal preparations containing peptides
    • A61K38/16—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
    • A61K38/17—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P21/00—Drugs for disorders of the muscular or neuromuscular system
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P3/00—Drugs for disorders of the metabolism
    • A61P3/02—Nutrients, e.g. vitamins, minerals

Definitions

  • the present disclosure relates to nutritional compositions, and more particularly to fluid nutritional compositions.
  • the nutritional composition for example, supplements nutritional components that are lacking in patients and the like, and contributes to prevention and improvement of diseases.
  • JP 2013-515718 A discloses a nutritional composition used for the prevention or treatment of diseases associated with muscle regression.
  • the nutritional composition contains at least about 12 g of proteinaceous material per 100 kcal.
  • the proteinaceous material includes about 80% by weight whey protein.
  • the nutritional composition disclosed in JP-T-2013-515718 is composed of low calories and high protein. According to Japanese Patent Publication No. 2013-515718, when food protein is given in a low calorie composition, amino acids reach the circulating blood faster than when food protein is given in a high calorie composition. Increases blood levels of amino acids. This stimulates muscle protein synthesis.
  • COPD chronic obstructive pulmonary disease
  • liver failure rheumatoid arthritis
  • chronic heart failure chronic renal failure
  • leg amputation femoral neck fracture
  • diabetes stroke
  • cancer disuse syndrome Parkinson's disease
  • aspiration pneumonia pressure ulcer
  • pressure ulcer etc.
  • inflammation When inflammation occurs, muscle protein catabolism is promoted, causing muscle mass loss (secondary sarcopenia) and cachexia accompanied by weight loss.
  • an appetite will fall and it will become difficult to take in sufficient nutrition. Therefore, in order to succeed in rehabilitation nutrition, it is necessary to control inflammation as well as nutrition therapy.
  • the nutritional composition is administered to the patient during rehabilitation.
  • a nutritional composition has a favorable flavor so that the patient in rehabilitation may be ingested continuously.
  • a nutritional composition has the stable physical property and maintains a favorable flavor also during a storage period.
  • the nutritional composition is a liquid with a high calorie (high energy) so that a patient in rehabilitation who tends to suffer from anorexia can take a necessary amount of nutritional components.
  • nutritional compositions containing lipids at high concentrations and nutritional compositions containing free amino acids as protein sources have been used for such applications.
  • these nutritional compositions have a problem that they have a bad taste and are difficult to continuously take or diarrhea occurs with the intake.
  • changes in physical properties during preparation of the liquid composition may occur. There was a problem that it was easy to happen.
  • the present disclosure aims to provide a nutritional composition that has a good flavor and stable physical properties, is high in calories, and can control inflammation.
  • the nutritional composition according to the present disclosure contains a protein source.
  • Protein sources include whey proteins and whey peptides.
  • the ratio of the sum of the weight of the whey protein and the weight of the whey peptide to the total weight of the protein source is 80% by weight or more.
  • the protein energy ratio of the nutritional composition is not less than 16% and less than 50%.
  • the nutritional composition has a caloric density of 100 kcal / 100 ml or more.
  • the nutritional composition is acidic.
  • the nutritional composition is used to increase skeletal muscle mass.
  • the nutritional composition according to the present disclosure is acidic, it has a good flavor. That is, the patient can feel a refreshing flavor with respect to the nutritional composition, and can take the nutritional composition without resistance. Moreover, the nutrition composition which concerns on this indication can increase the amount of skeletal muscles, such as a patient in rehabilitation, when ingested by the patient etc. in rehabilitation. For this reason, rehabilitation can be performed effectively with this nutrition composition.
  • 80% by weight or more of the total weight of the protein source is whey protein and whey peptide.
  • Whey proteins and whey peptides are less likely to solidify under acidic conditions than casein. For this reason, generation
  • Whey proteins and whey peptides also have anti-inflammatory effects. For this reason, inflammation of patients etc. during rehabilitation can be controlled by the nutritional composition.
  • the nutritional composition according to the present disclosure has a caloric density of 100 kcal / 100 ml or more and is configured to have higher calories than a general nutritional composition. For this reason, according to the nutrition composition according to the present disclosure, it is possible to supplement the nutritional components necessary for the patient with a relatively small amount of intake.
  • the ratio of the weight of the whey protein to the weight of the whey peptide may be 5: 1 to 1:10.
  • Whey peptide has a high anti-inflammatory effect. However, too much peptide can increase osmotic pressure and cause diarrhea. However, according to the above configuration, since the weight ratio of the whey protein and the whey peptide is in the range of 5: 1 to 1:10, the content of the whey peptide does not increase too much. Therefore, the osmotic pressure of the nutritional composition is increased, and a high anti-inflammatory effect can be provided while preventing diarrhea and the like from being caused.
  • the pH may be 3 or more and 5 or less.
  • the nutrition composition according to the present disclosure may further contain a lipid source.
  • the lipid source can include n-3 fatty acids.
  • the inflammation associated with the patient's disease can be suppressed by the n-3 fatty acid. Therefore, the increase in muscle protein catabolism caused by inflammation can be prevented, and as a result, a decrease in muscle mass (secondary sarcopenia), cachexia accompanied by a decrease in body weight, and the like can be prevented. In addition, it is possible to prevent a decrease in appetite due to persistent inflammation.
  • the nutritional composition according to the present disclosure may further contain zinc.
  • the protein source may further contain leucine.
  • the present disclosure is also directed to the use of fluid nutritional compositions.
  • the fluid nutritional composition is used for the production of a nutritional composition for increasing skeletal muscle mass.
  • the fluid nutritional composition contains a protein source including whey protein and whey peptide, and the ratio of the total weight of the whey protein and the whey peptide to the total weight of the protein source is 80% by weight or more.
  • the protein energy ratio of the fluid nutritional composition is 16% or more and less than 50%, has a caloric density of 100 kcal / 100 ml or more, and is acidic.
  • the fluid nutrition composition of the present disclosure is used to increase the skeletal muscle mass of the subject.
  • the fluid nutritional composition contains a protein source including whey protein and whey peptide, and the ratio of the total weight of the whey protein and the whey peptide to the total weight of the protein source is 80% by weight or more.
  • the protein energy ratio of the fluid nutritional composition is 16% or more and less than 50%, has a caloric density of 100 kcal / 100 ml or more, and is acidic.
  • the present disclosure is also directed to a method for increasing a target skeletal muscle mass.
  • the method for increasing the skeletal muscle mass of a subject includes a step of causing the subject to take a fluid nutritional composition.
  • the fluid nutritional composition contains a protein source including whey protein and whey peptide, and the ratio of the total weight of the whey protein and the whey peptide to the total weight of the protein source is 80% by weight or more.
  • the fluid nutritional composition has a protein energy ratio of 16% or more and less than 50%, has a caloric density of 100 kcal / 100 ml or more, and is acidic.
  • COPD chronic obstructive pulmonary disease
  • liver failure rheumatoid arthritis
  • chronic heart failure chronic renal failure
  • leg amputation femoral neck fracture
  • diabetes stroke
  • cancer waste Syndrome
  • Parkinson's disease aspiration pneumonia
  • pressure ulcer pressure ulcer
  • inflammation muscle protein catabolism is increased, leading to a decrease in muscle mass (secondary sarcopenia), cachexia accompanied by a decrease in body weight, and the like.
  • appetite will decline and it will become difficult to take in sufficient nutrition.
  • the nutritional composition according to the present embodiment is used to appropriately maintain the nutritional state of the patient.
  • the nutritional composition according to the present embodiment is mainly used for rehabilitation nutrition or support for rehabilitation nutrition. That is, this nutritional composition is used for patients undergoing rehabilitation and can contribute to the prevention and / or improvement of undernutrition.
  • This nutritional composition can be administered to a patient who should maintain an appropriate nutritional state, such as a patient having the above-mentioned diseases.
  • This nutritional composition is used, for example, for prevention and / or amelioration of chronic obstructive pulmonary disease (COPD).
  • COPD chronic obstructive pulmonary disease
  • This nutritional composition is also used to promote muscle protein synthesis and inhibit muscle protein degradation. That is, this nutritional composition contributes to an increase in skeletal muscle mass. For this reason, rehabilitation of a patient during rehabilitation can be performed effectively.
  • This nutritional composition can also contribute to the suppression of inflammation.
  • the structure of this nutrition composition is demonstrated.
  • the nutritional composition according to this embodiment is fluid.
  • This nutritional composition is, for example, liquid.
  • This nutritional composition has acidity.
  • the pH is preferably 3-5.
  • the pH is 3 to 5
  • a patient who takes this nutritional composition can feel an appropriate acidity. For this reason, it becomes easy for a patient to ingest this nutrition composition continuously, and a patient's nutritional state can be maintained appropriately.
  • the nutritional composition according to this embodiment is relatively high in calories. That is, the nutritional composition preferably has a caloric density of 100 kcal / 100 ml or more, more preferably 125 kcal / 100 ml or more, and even more preferably 150 kcal / 100 ml or more.
  • the nutritional composition according to this embodiment contains a protein source and a lipid source.
  • This nutritional composition preferably contains a protein source at 2-8 g / 100 kcal, more preferably a protein source at 3-6 g / 100 kcal, even more preferably 4-6 g / 100 kcal.
  • the nutritional composition preferably contains a lipid source at 1 to 4 g / 100 kcal, more preferably a lipid source at 2 to 3.5 g / 100 kcal, and even more preferably a lipid source at 2 to 3 g / 100 kcal. be able to.
  • high calories high calorie density
  • physical properties after storage are better.
  • the protein source contributes to the promotion of the synthesis of muscle protein contained in skeletal muscle.
  • This protein source includes whey proteins and whey peptides.
  • the total ratio of the weight of the whey protein and the weight of the whey peptide to the total weight of the protein source is preferably 80% by weight or more, more preferably 90% by weight or more.
  • the ratio of the weight of the whey protein to the weight of the whey peptide is preferably 5: 1 to 1:10, more preferably 3: 1 to 1: 7.
  • the nutritional composition according to the present embodiment contains the whey peptide that increases the osmotic pressure in this nutritional composition by setting the weight ratio of the whey protein to the whey peptide in the range of 5: 1 to 1:10. An excessive amount can be prevented. Therefore, this nutritional composition can have an anti-inflammatory action while preventing osmotic pressure from increasing and causing diarrhea and the like.
  • the whey according to the present embodiment is a water-soluble component remaining when, for example, fat, casein, fat-soluble vitamins, and the like are removed from milk.
  • whey produced acid casein, fermented milk, quark, etc. from cheese whey and rennet whey (or sweet whey) obtained as by-products when producing natural cheese and rennet casein, and skim milk Casein whey, acid whey, and quark whey can be obtained.
  • Whey protein is a general term for proteins excluding casein in, for example, milk.
  • Whey protein is composed of a plurality of components such as ⁇ -lactoglobulin, ⁇ -lactalbumin, and lactoferrin, and does not include lactose, vitamins, minerals, and the like.
  • milk materials such as milk are adjusted to be acidic
  • the protein that precipitates is casein
  • the protein that does not precipitate is whey protein.
  • the whey according to the present embodiment is a concentrated whey obtained by concentrating whey, a whey powder obtained by drying whey, a main protein of whey, etc. after being concentrated by an ultrafiltration (UF) method or the like.
  • Treated whey protein concentrate hereinafter also referred to as “WPC”
  • WPC Treated whey protein concentrate
  • whey is subjected to microfiltration (MF) method, centrifugal separation, etc. to remove fat and then concentrated by UF method and then dried Whey Protein Isolate: The processed defatted WPC (low fat / high protein), the main protein of whey, etc.
  • WPI Whey Protein Isolate
  • WPI desalted whey that has been desalted by nanofiltration (NF) method or electrodialysis, etc.
  • minerals that have been subjected to concentration treatment by centrifugation, etc. after precipitation of mineral components derived from whey Concentrated whey and the like are also included.
  • the whey peptide according to this embodiment can be produced, for example, by hydrolyzing whey or whey protein with the following enzymes or the like.
  • Enzymes used for whey hydrolysis are pepsin, trypsin and chymotrypsin, but research reports using plant-derived papain, bacteria and fungi-derived proteases (Food Technol., 48: 68-71, 1994; Trends Food Sci. Technol., 7: 120-125, 1996; Food Proteins and Ther Applications, pp. 443-472, 1997).
  • Enzymatic activity to hydrolyze whey protein varies greatly. Pepsin degrades ⁇ -La and denatured ⁇ -La, but does not degrade native ⁇ -Lg (Neth.
  • Hydrolysis of peptide bonds results in increased number of charged groups and hydrophobicity, lower molecular weight, and modification of molecular configuration (J. Dairy Sci., 76: 311-320, 1993). Changes in functional properties are highly dependent on the degree of hydrolysis. The biggest changes commonly seen in whey protein functionality are increased solubility and decreased viscosity. When the degree of hydrolysis is high, the hydrolyzate often does not precipitate upon heating and is highly soluble at pH 3.5-4.2. The hydrolyzate is also much less viscous than the intact protein. This difference is particularly noticeable when the protein concentration is high. Other effects are changes in gel properties, increased thermal stability, enhanced emulsification and foaming, reduced emulsification and foam stability.
  • the whey peptide used in this embodiment preferably has an anti-inflammatory action.
  • the effect of suppressing LPS-induced TNF- ⁇ and IL-6 production in vivo is confirmed. Whether or not it has an action to suppress LPS-induced TNF- ⁇ and IL-6 production is determined by a known assay system (for example, experimental medicine separate volume, “Biomanual UP Experiment Series”, cytokine experiment method, Atsushi Miyajima, Masaru Yamamoto edited by , Yodosha Co., Ltd., 1997).
  • the whey peptide used in this embodiment includes the whey peptide itself, a retentate after ultrafiltration membrane treatment, or a permeate.
  • Japanese Patent No. 3183945 is obtained by hydrolyzing a heat-denatured whey protein isolate (WPI) with an endopeptidase and an exopeptidase and then adsorbing an aromatic amino acid in the hydrolyzate with an ion exchange resin.
  • WPI heat-denatured whey protein isolate
  • a whey protein hydrolyzate is disclosed.
  • the whey protein hydrolyzate disclosed in Japanese Patent No. 3183945 is a whey protein hydrolyzate having a Fischer ratio of 10 or more, a branched chain amino acid of 15% or more, and an aromatic amino acid of less than 2% (molecular weight 200 to 3,000).
  • a peptide mixture A peptide mixture).
  • JP-T 6-50756 discloses a whey peptide having no odor and less bitterness.
  • the whey peptide disclosed in JP-T-6-50756 is obtained by the following procedure. First, a 12% aqueous solution of whey protein concentrate (WPC) having a protein content of at least 65% is heat-treated at a temperature exceeding 60 ° C. After the heat treatment, B. licheniformis-derived alcalase and B. Hydrolyze to 15-35% DH with subtilis-derived neutrase. Subsequently, the hydrolyzate is concentrated by nanofiltration (NF) after ultrafiltration (UF) with a cut-off value exceeding 10,000, and the NF retentate is spray-dried. A whey peptide is obtained.
  • WPC whey protein concentrate
  • Examples of commercially available milk protein hydrolysates used in this embodiment include Peptigen IF-3080, Peptigen IF-3090, Peptigen IF-3091, and Lacprodan DI-3065 (Arla Foods), WE80BG (DMV). , Hyperol 3301, Hyperl 8361 and Hyperl 8034 (Kerry), Tatu 2016, HMP406 (Tatua), Wey Hydrosate 7050 (Fonterra), Biozate 3 (Davisco), etc., but are not limited thereto.
  • Examples of the method for preparing a protein hydrolyzate include a method for producing a whey peptide including the following steps 1) to 5).
  • the slurry in step 1) has a protein content of 7-12%.
  • the heat treatment in step 2) is performed between 70 ° C. and 90 ° C.
  • the hydrolysis in step 3) above is carried out to between 20 and 30% DH.
  • the ultrafiltration / microfiltration device has a cutoff value of more than 50,000.
  • the mixture at the end of step 3) or step 5) above is in an amount corresponding to between 1% and 5% carbon, calculated between the dry matter content, preferably between 50 ° C and 70 ° C. At temperature, it is treated with activated carbon for more than 5 minutes and the activated carbon is removed.
  • concentration is carried out by nanofiltration / hyperfiltration / reverse osmosis and / or evaporation, preferably at a temperature between 50 ° C. and 70 ° C., after which The retentate is recovered as a protein hydrolyzate (whey peptide) solution.
  • the protein hydrolyzate (whey peptide) solution from step 5) above is spray dried to a moisture content lower than 6.5%.
  • the method for the production of whey protein hydrolysates is: 1) Mix whey protein containing at least 65% protein calculated as dry matter with water to make a slurry with a protein content of up to about 20%, preferably up to 12%, 2) Perform heat treatment to a temperature exceeding 60 ° C. 3)
  • the mixture from step 2) is made by a protease that can be made by B. licheniformis, preferably by Alcalase® and / or by B.
  • subtilis Proteolytic hydrolysis to a DH of between 15% and 35% by a non-pH-stat method with a protease, preferably Neutrase®, 4) Separating the mixture from step 3) on an ultrafiltration / microfiltration apparatus with a cut-off value greater than 10,000 so that the permeate constitutes the protein hydrolysate; and , 5) terminating the hydrolysis by inactivation of the enzyme, It is characterized by.
  • the protein source can contain a protein other than whey protein, a peptide other than whey peptide, and / or an amino acid.
  • the protein source may contain, for example, leucine.
  • the nutritional composition preferably contains leucine at 0.01 to 1.0 g / 100 kcal, more preferably 0.05 to 0.5 g / 100 kcal.
  • the protein source substantially does not contain casein.
  • Casein is easier to solidify than whey proteins and whey peptides. Casein is easy to solidify, especially under acidic conditions.
  • the protein source does not substantially contain casein, so that the occurrence of precipitation in the nutritional composition is suppressed or prevented, and the physical properties can be stabilized.
  • the protein energy ratio is preferably 16% or more and less than 50%, more preferably 20% or more and less than 30%. That is, the nutritional composition is high protein and increases the amount of skeletal muscle of the patient by promoting the synthesis of muscle protein in the patient's body.
  • the lipid source contains n-3 fatty acids.
  • This nutritional composition preferably contains n-3 fatty acids at 10-100 mg / 100 kcal, more preferably n-3 fatty acids at 30-80 mg / 100 kcal.
  • the n-3 fatty acid preferably contains eicosapentaenoic acid (EPA) and / or docosahexaenoic acid (DHA).
  • EPA and DHA have anti-inflammatory effects.
  • EPA eicosapentaenoic acid
  • DHA docosahexaenoic acid
  • EPA and DHA have anti-inflammatory effects.
  • EPA eicosapentaenoic acid
  • DHA docosahexaenoic acid
  • EPA and DHA have anti-inflammatory effects.
  • EPA eicosapentaenoic acid
  • DHA docosahexaenoic acid
  • DHA docosahexaenoic acid
  • fish oil may be used as at least a part of the lipid source.
  • Fish oil is rich in EPA and DHA.
  • the nutritional composition when fish oil is used as a lipid source, the nutritional composition preferably contains 0.05 to 0.5 g / 100 kcal of fish oil, and more preferably 0% from the viewpoint of flavor. 0.1 to 0.3 g / 100 kcal.
  • n-3 fatty acids particularly EPA and / or DHA
  • inflammation associated with a patient's disease can be suppressed. Therefore, the above-mentioned harmful effects caused by inflammation can be reduced.
  • the lipid source may contain medium-chain fatty acid triglycerides.
  • Medium chain fatty acid triglycerides are faster to digest and absorb than common long chain fatty acid triglycerides.
  • This nutritional composition preferably contains medium chain fatty acid triglycerides at 0.2 to 2.0 g / 100 kcal, more preferably medium chain fatty acid triglycerides at 0.4 to 0.8 g / 100 kcal. it can.
  • the nutritional composition according to this embodiment preferably contains vitamin C and / or vitamin E. Vitamin C and vitamin E have an antioxidant effect.
  • This nutritional composition preferably contains vitamin C at 1 to 1000 mg / 100 kcal, more preferably vitamin C at 10 to 100 mg / 100 kcal.
  • the nutritional composition preferably contains vitamin E at 0.1 to 100 mg / 100 kcal, more preferably vitamin E at 1 to 10 mg / 100 kcal.
  • the nutritional composition according to the present embodiment can contain vitamins other than vitamin C and vitamin E.
  • the nutritional composition may, for example, vitamin B 1, vitamin B 2, vitamin B 6, vitamin B 12, niacin, pantothenic acid, can contain one or more of folic acid.
  • the nutritional composition according to this embodiment preferably contains zinc.
  • Zinc has an anti-inflammatory effect and an effect of enhancing muscle synthesis.
  • This nutritional composition preferably contains zinc at 0.1 to 10 mg / 100 kcal, more preferably zinc at 0.5 to 5 mg / 100 kcal.
  • the nutritional composition according to the present embodiment can contain minerals other than zinc.
  • This nutritional composition can contain 1 type (s) or 2 or more types among potassium, sodium, calcium, magnesium, iron etc., for example.
  • the potassium content is preferably 20 to 500 mg / 100 kcal, more preferably 20 to 300 mg / 100 kcal.
  • the content of sodium is preferably 20 to 500 mg / 100 kcal, more preferably 20 to 300 mg / 100 kcal.
  • the calcium content is preferably 20 to 300 mg / 100 kcal, more preferably 20 to 250 mg / 100 kcal, and still more preferably 20 to 150 mg / 100 kcal.
  • the magnesium content is 5 to 300 mg / 100 kcal, more preferably 10 to 200 mg / 100 kcal, and still more preferably 10 to 100 mg / 100 kcal.
  • the nutritional composition according to the present embodiment may contain components other than the components described above.
  • This nutritional composition can contain a component according to a patient's disease, nutritional condition, and the like at a necessary concentration.
  • the nutritional composition according to the present embodiment may contain carbohydrates such as carbohydrates and dietary fibers.
  • This nutritional composition can contain, for example, palatinose and / or dextrin as a carbohydrate.
  • the content of saccharides such as palatinose and / or dextrin is preferably 10 to 16 g / 100 kcal, more preferably 12 to 14 g / 100 kcal.
  • Many patients with diseases that require rehabilitation nutrition also have diabetes. Therefore, in the nutritional composition according to the present embodiment, it is preferable to use 20% by weight or more of palatinose that absorbs sugar slowly. More preferably, the amount of palatinose used is 50% by weight or more of the total carbohydrate.
  • the dietary fiber indigestible dextrin that has an effect of suppressing an increase in blood glucose after meals and hardly causes excessive viscosity during production.
  • the content of dietary fiber such as indigestible dextrin is preferably 0.5 to 3.0 g / 100 kcal, more preferably 1.0 to 2.0 g / 100 kcal.
  • dissolved water is added (introduced) to the preparation tank (mixer).
  • This dissolved water is, for example, tap water, purified water, ion exchange water, RO water from which impurities have been removed by a reverse osmosis (RO) membrane.
  • the temperature of this dissolved water can be set to about 40 to 80 ° C.
  • 169 g of dextrin (75% by weight dextrin solution) is added to the preparation tank, and dissolved water and dextrin are mixed (stirred).
  • ferrous sulfate: 0.08 g and pH adjusting agent: 26 g are added to the mixing tank and mixed, and then an oil / fat adjuster: 2,328 g (for example, vegetable oil / fat: 2,200 g, animal oil / fat: 128g etc.) and mix.
  • an oil / fat adjuster 2,328 g (for example, vegetable oil / fat: 2,200 g, animal oil / fat: 128g etc.) and mix.
  • whey peptide (whey protein degradation product): 2,640 g, whey protein concentrate: 3,000 g, dietary fiber: 750 g, palatinose: 3,360 g, emulsifier: 780 g, branched chain amino acid: 240 g, stabilizer: 3,
  • calcium preparation 630 g, magnesium phosphate: 90 g, selenium yeast: 2 g, zinc gluconate: 7 g, copper gluconate: 0.36 g, salt: 96 g, potassium chloride: 42 g And mix.
  • the pH adjuster is not particularly limited as long as it can be used for food, and the pH adjuster can be used alone or in combination of two or more organic acids and inorganic acids.
  • organic acids that can be used include lactic acid, malic acid, citric acid, succinic acid, tartaric acid, ascorbic acid, gluconic acid, fumaric acid, and salts thereof.
  • inorganic acids that can be used include hydrochloric acid, phosphoric acid, and salts thereof.
  • food additives can be used for the organic acid, naturally-occurring organic acids such as lemon juice and apple juice can also be used.
  • the oil and fat adjusting liquid is not particularly limited as long as it can be used for food, and examples of the oil and fat adjusting liquid include rapeseed oil, palm oil, palm fractionated oil, rice oil, corn oil, fish oil and the like alone or 2 It can be used in combination with more than one species.
  • the temperature of the oil / fat adjusting liquid can be set to about 50 to 60 ° C.
  • the preparation liquid (raw material) prepared in the preparation tank is preheated and heat sterilized.
  • a preheating treatment for example, a plate heat exchanger, a tube heat exchanger, or the like is used, and the prepared liquid is heated to 75 to 85 ° C.
  • the heat sterilization treatment for example, a plate heat exchanger, a tube heat exchanger, a steam injection heater, a steam infusion heater, or the like is used, and the prepared liquid after the preheating treatment is, for example, 120 to 145 ° C., 1 Heat in ⁇ 10 seconds.
  • the heat-sterilized preparation liquid is subjected to a preliminary cooling process and a preliminary homogenization process.
  • a plate heat exchanger, a tube heat exchanger, or the like is used, and the prepared solution is cooled to 70 to 80 ° C.
  • a homogenizer is used, and the prepared solution is homogenized (miniaturized) at, for example, 70 to 80 ° C. and 40 to 60 MPa.
  • the preliminarily homogenized liquid preparation is cooled to, for example, 5 to 25 ° C. and stored in the intermediate liquid storage tank.
  • Vitamins for example, vitamin C: 87 g, vitamin E: 9 g, etc.
  • fragrance for example, fragrance: 258 g and sweetener: 18 g are added to the intermediate liquid storage tank and mixed.
  • the preparation solution to which vitamins and the like are added is subjected to a preheating treatment and a homogenization treatment.
  • a preheating treatment for example, a plate heat exchanger, a tube heat exchanger, or the like is used, and the prepared solution is heated to 70 to 80 ° C.
  • a homogenizer is used, and the prepared liquid after the preheating treatment is homogenized (miniaturized) at 70 to 80 ° C. and 40 to 60 MPa, for example.
  • the homogenized preparation liquid is cooled to, for example, 5 to 25 ° C. and stored in the final liquid storage tank.
  • the nutritional composition according to this embodiment is acidic, it has a refreshing and good flavor. That is, a patient or the like can feel a refreshing and good flavor of the nutritional composition, and can take this nutritional composition without resistance. Therefore, for example, it becomes easy for a rehabilitation patient or the like who tends to be under-nutrition to continuously take the nutritional composition, and the nutritional state of the rehabilitation patient or the like can be appropriately maintained.
  • 80% by weight or more of the total weight of the protein source is whey protein and whey peptide.
  • Whey proteins and whey peptides are less likely to solidify under acidic conditions than casein. For this reason, generation
  • the nutritional composition according to the present embodiment has a caloric density of 100 kcal / 100 ml or more, and is configured to have higher calories than a general nutritional composition. For this reason, even if a patient etc. take only a small amount of nutrition composition, it becomes possible to maintain the nutritional state of a patient etc. appropriately. And it becomes possible to improve the nutritional state of an anorexia patient etc. effectively.
  • the protein source contained in the nutritional composition can be prevented from being used as an energy source in the body of a patient or the like.
  • muscle protein degradation can be suppressed, and the protein source contained in the nutritional composition can contribute to the synthesis of muscle protein, thereby increasing the amount of skeletal muscle of the patient.
  • the nutrition composition concerning this embodiment is used for a rehabilitation patient etc., it will become possible to perform rehabilitation effectively.
  • QOL Quality Of Life
  • test. Changes in skeletal muscle mass in stroke patients A test was conducted to evaluate changes in skeletal muscle mass in stroke patients when the fluid nutritional composition according to the present disclosure was administered to the stroke patients. In this evaluation test, the method of the randomized controlled comparison test is used.
  • Selection of subjects Those who satisfy the following conditions (1) to (5) were selected as subjects for this study. In selecting the subjects, regardless of gender.
  • the patient is the first stroke patient who first developed a stroke.
  • the patient is undernourished in the nutritional assessment at the time of admission. Under-nutrition means that the patient's BMI (Body Mass Index) at admission is less than 18.5, or that the patient's serum albumin at admission is 3.5 g / dL or less. It means that at least one is satisfied.
  • the period from the onset of stroke to hospitalization is 2 weeks or more and 60 days or less, and the patient's age is 60 years or older.
  • the patient can hold the handrail and move by himself / herself, or the patient can move with the assistance of a single assistant. (5) It is possible for the patient to take nutrition orally.
  • the patients in the control group were ingested “May Balance HP 1.5” manufactured by Meiji Co., Ltd. for 12 weeks.
  • the intake amount of Maybalance HP1.5 is an amount of 400 kcal in the number of calories per day.
  • Anthropometric measurements and muscle mass measurements were performed on each of the intervention group patients and the control group patients. In the body measurement, the height, weight, and lower leg circumference of each patient were measured. The muscle mass of each of the right arm, left arm, right leg and left leg was measured using a body component analyzer “InBody” manufactured by Biospace. Body measurements and muscle mass measurements were taken at the start of administration (week 0), after 4 weeks, after 8 weeks, and after 12 weeks.
  • a skeletal muscle mass index (SMI) was calculated.
  • the skeletal muscle mass index is obtained by calculating the following formula.
  • SMI limb muscle mass (kg) / height (m) squared value
  • the limb muscle mass is the sum of the muscle mass of each of the right arm, left arm, right leg and left leg obtained by measuring the muscle mass. Value.
  • Table 3 shows the physical measurement results in the intervention group and the control group. Table 3 shows changes in body weight, BMI, and lower leg circumference when the test start time is used as a reference.
  • the SMI of the intervention group patients shown in Table 4 and the SMI of the control group patients were analyzed using the Student's t-test to obtain the SMI of the intervention group patients shown in Table 4 and the SMI of the control group patients. It was confirmed whether or not there was a significant difference. As a result, it was confirmed that the SMI of the patients in the intervention group tended to increase as compared to the SMI of the patients in the control group at the 8th week.
  • leg circumference and leg body composition due to the presence or absence of paralysis Regarding changes in leg circumference and leg body composition relative to the start of the study in each of the intervention group and the control group, the presence or absence of leg paralysis Table 5 shows the results shown separately.
  • the body composition of the leg is the total amount of all components (muscles, bones, moisture, fat, etc.) that organize the leg.
  • patients in the intervention group analyzed the lower leg circumference and leg body composition of the intervention group patients shown in Table 5 and the control group patient lower leg circumference and leg body composition.
  • Significant difference between whether there is a significant difference between the lower leg circumference and the patient's lower leg circumference in the control group and the body composition of the leg of the intervention group and the leg of the control group It was confirmed whether there was any difference.
  • the lower leg circumference of patients in the intervention group without leg paralysis tended to increase as compared to the lower leg circumference in the control group without leg paralysis at the 4th week. It was.
  • the body composition of the leg of the patient in the intervention group without leg paralysis was significantly increased as compared with the body composition of the leg of the patient in the control group without leg paralysis at the 8th week. confirmed.
  • SMI and lower leg circumference can be used as indicators of sarcopenia. It has been shown that SMI and lower leg circumference tend to increase by ingesting a fluid functional food according to the present disclosure. From the above, the above evaluation test suggested that sarcopenia may be prevented by ingesting the fluid functional food according to the present disclosure.

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Abstract

Le problème décrit par la présente invention est de fournir une composition nutritionnelle riche en calories ayant un goût agréable et des propriétés physiques stables. La solution selon l'invention porte sur une composition nutritionnelle qui comprend une source de protéines. La source de protéines de la composition nutritionnelle contient des protéines de lactosérum et des peptides de lactosérum. Le rapport entre le poids combiné des protéines de lactosérum et des peptides de lactosérum combiné et le poids total de la source de protéines dans la composition nutritionnelle est d'au moins 80 % en poids. Le rapport protéines/énergie de la composition nutritionnelle est d'au moins 16 % et est inférieur à 50 %. La composition nutritionnelle est acide. La composition nutritionnelle présente une densité calorique d'au moins 100 kcal/100 ml.
PCT/JP2018/020589 2017-06-01 2018-05-29 Composition nutritionnelle Ceased WO2018221526A1 (fr)

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Cited By (2)

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WO2021079987A1 (fr) * 2019-10-25 2021-04-29 味の素株式会社 Agent d'amélioration de la qualité musculaire
JP2023547038A (ja) * 2020-10-30 2023-11-09 ソシエテ・デ・プロデュイ・ネスレ・エス・アー ニコチンアミド及びビタミンｂ６を含有する組成物、並びにサルコペニア及び虚弱を治療するためにかかる組成物を使用する方法

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WO2017026429A1 (fr) * 2015-08-10 2017-02-16 株式会社明治 Agent favorisant la synthèse du muscle
WO2017094669A1 (fr) * 2015-12-03 2017-06-08 株式会社明治 Composition nutritionnelle

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JP2002538797A (ja) * 1999-03-12 2002-11-19 ソシエテ デ プロデユイ ネツスル ソシエテ アノニム 未成熟哺乳動物の特定の胃腸成熟用に意図した栄養組成物
JP2004506437A (ja) * 2000-08-22 2004-03-04 ソシエテ　デ　プロデユイ　ネツスル　ソシエテ　アノニム タンパク質蓄積を改善する栄養組成物及び方法
JP2010150160A (ja) * 2008-12-24 2010-07-08 Snow Brand Milk Prod Co Ltd 筋肉増強剤
JP2012533627A (ja) * 2009-07-20 2012-12-27 ネステク ソシエテ アノニム 機能状態の喪失を減弱する方法
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JP2015532104A (ja) * 2012-10-04 2015-11-09 アボット・ラボラトリーズＡｂｂｏｔｔ Ｌａｂｏｒａｔｏｒｉｅｓ 骨格筋減少の緩和に対するｅｇｃｇの効果を増強するための方法
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2021079987A1 (fr) * 2019-10-25 2021-04-29 味の素株式会社 Agent d'amélioration de la qualité musculaire
JPWO2021079987A1 (fr) * 2019-10-25 2021-04-29
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JP7655224B2 (ja) 2019-10-25 2025-04-02 味の素株式会社 筋質向上剤
JP2023547038A (ja) * 2020-10-30 2023-11-09 ソシエテ・デ・プロデュイ・ネスレ・エス・アー ニコチンアミド及びビタミンｂ６を含有する組成物、並びにサルコペニア及び虚弱を治療するためにかかる組成物を使用する方法

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