JPS58175452A - Food product - Google Patents

Abstract

PURPOSE:A specific amount of aspartic acid is included in a food product containing proteins to give a high activity of inhibiting cholesterol increase. CONSTITUTION:A protein-containing food product such as food or feed for domestic animals enriched with a variety of aminoacids is combined with 5- 20wt% of free aspartic acid, its derivatives and/or its salt such as N-acetyl- L-aspartic acid or sodium aspartate, calculated as its free acid.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to foods containing a specific amount of free aspartic acid, its derivatives and/or its salts, and the foods of the present invention have an excellent effect of inhibiting elevation of cholesterol E.

In recent years, various amino acids have been supplemented and fortified into foods and livestock feeds, contributing to improved nutrition or feed efficiency. Furthermore, in the clinical field, it has been put into practical use for infusions and nutritional ingredients, contributing to the promotion of treatment of various diseases and surgical invasions.

On the other hand, the physiological and pharmacological effects of various amino acids, their derivatives, and peptides have attracted attention, and based on numerous research results, their practical application in pharmaceuticals, health foods, and beverages has been achieved.

Recently, one of the physiological effects of amino acids or proteins that has received particular attention is their influence on blood cholesterol concentration.

Previous studies have shown that vegetable proteins, such as soybean protein, lower blood cholesterol levels significantly more than animal proteins, such as casein, even at equal protein levels in feed.

Furthermore, when rabbits are fed soybean protein, the incidence of arteriosclerosis is clearly lowered by one point.

These findings have been reconfirmed by many researchers. However, the reason why vegetable protein significantly lowers blood cholesterol compared to animal protein is not clear at present, but to summarize the existing knowledge: ■ Differences in amino acid composition a) Effects of specific amino acids) Amino acid patterns in proteins (?) Contaminants in proteins such as carbohydrates, fibers, plant sterols, lipids, and minerals are thought to act singly or in synergy with amino acids.

The present inventors focused on these findings, and based on the zero difference in amino acid composition between plant protein and animal protein, nine types of L: arginine, tryptophan, lysine, leucine, glycine, glutamic acid, methionine, and aspartic acid were found. When each amino acid was added to a feed containing casein as a protein source, free aspartic acid was found to have an excellent effect on inhibiting blood cholesterol elevation. This effect increases in proportion to the amount of aspartic acid added, and it was also discovered that the same effect was expressed in N-acetyl-aspartic acid and L-asparagine, which are derivatives of aspartic acid. completed.

The present invention provides 5% by weight of free noashalagic acid and its derivatives and/or salts thereof, calculated as t of free aspartic acid, in feed loaded with cholesterol alone or in a mixture of beef tallow and other fats and oils. or 20% by weight
This is based on the new discovery 1 that when they are included, a synergistic effect between proteins and free aspartic acid, its derivatives, and/or its salts appears, which was unexpected based on conventional knowledge.

Protein 1 free aspartic acid, its derivatives,
It has been found that the effect of increasing blood cholesterol concentration caused by animal fats and fats and cholesterol loading can be significantly suppressed by adding ' or a salt thereof. This effect appears only when protein and free aspartic acid, its derivatives, and/or its salts are consumed together. The present invention, which applies such new knowledge, can prevent an increase in blood cholesterol concentration,
Foods, such as health foods and health drinks, which have the excellent physiological properties of preventing amino acids, and which also have physiological effects as well as the effects of amino acids as constituents of proteins, will be provided. It is of great benefit to the world.

Free aspartic acid used in the present invention, its derivative J
There are no particular restrictions on the salts and/or salts thereof, as long as they are produced by known methods. Asparagine M derivatives include N-acetyl-aspartic acid, aspartic acid ethyl ester, etc., and aspartic acid salts include sodium salt, potassium salt, calcium salt, etc. of aspartic acid. The content per protein is 5
If the weight is less than -1, no effect will be obtained, and even if the content is 20 - or more, the effect will not be noticeable.

The protein foods containing free aspartic acid and the foods used for the purpose of suppressing or lowering cholesterol 1-1 levels are all products of the present invention. It may also contain other substances considered necessary.

Hereinafter, the present invention will be specifically explained with reference to Examples.

Example 1 After feeding 28-day-old Sprague-Dohle male rats on a commercially available diet for 2 days, they were divided into sections, each group containing 10 rats, with an average weight of 85.
4 +5.69 and fed each test diet for 180 days. Food and water were provided ad libitum.

The composition of the test feed and the chemical composition of the oils and fats tested are shown in Tables 1 and 2. The test feed used casein as a protein source and had a crude protein content of 25%. Based on the crude protein in this feed, L-fulginine hydrochloride 3.6%, L-)
Liputraan 1.5 t, L-lysine hydrochloride 3.75 t,
3.0% of L-leucine, 3.0% of glycine, 3.0% of L-glutamic acid, 3.0% of L-threonine, 3.04% of L-methionine, and 3.0% of L-aspartic acid were each added individually. Added in place of sugar. In addition, oils and fats are SOC
Equal amounts of beef tallow and soybean oil were mixed, dissolved, and added. The feedstuff contains vitamin E acetate as an antioxidant (7
) Too*y was added per feed. After breeding! After fasting for 6 hours, blood was collected under ether anesthesia and serum was collected using a conventional method. Total cholesterol in serum kit r Cholesterol B-Test Wa manufactured by Wako Pure Chemical Industries, Ltd.
koJ and serum β-lipoprotein were obtained using the company's kit [β-Lipoproin-Test Wako
Each was measured using J.

The breeding results and serum total cholesterol and β-lipoprotein values are shown in Table 3.

Table 1 Test feed composition Ingredients Percentage (a) 111! sugar
59.29 casein
20.0"1 paper powder
4.0 Mineral mixture *I) 4.0 Vitamin mixture *1) 1.0 Choline chloride 0.2d1
-α-tocopherol acetate) 0
．． 01 Cholesterol 1
．． 0 cholic acid 0
．． 3 Soybean oil *3) 5.0 or O Beef oh *3)
5.0 or 10.0*1
: Manufactured by Oriental Yeast Co., Ltd. - bar combination *2, manufactured by Eisai Co., Ltd. Example 2 Beef tallow 10.0 Table 3 Effects of each amino acid on rat growth, cholesterol level, β-lipoprotein/value 1- From the results, the aspartic acid of the present invention has no effect on breeding performance such as average weight gain, average food intake, and feed efficiency.
The autopsy findings revealed no particular abnormalities other than liver enlargement due to cholesterol loading. The serum total cholesterol level and β-lipoprotein level showed clearly lower values in the aspartic acid-added feed of the present invention.

Example 2 After raising 28-day-old Sprague-Dohle male rats in commercially available paulownia food for 2 days, they were divided into sections, with 10 rats per section and an average size of 89.
．． The mice were kept for 20 days with test feeds containing 6+3.3 F and varying the aspartic acid potassium level in stages. The test feed composition shown in Table 1 was used, and instead of the 5% soybean oil and 5% beef IM of Example 1, only 10% beef tallow was used. L-aspartic acid was added in place of sucrose.

The breeding method and measurement of serum cholesterol and serum β-liphoflophylaxis were carried out in the same manner as in Example 1. (jζThe same test fats and oils as those in Table 2 were used.

The breeding results, serum total cholesterol level and β-lifoflotein level are shown in Table 4.

The aspartic acid of the present invention had no effect on breeding performance such as average weight gain, average weight loss, and feed efficiency, and autopsy findings showed no particular abnormality other than liver hypertrophy due to cholesterol load. Serum total cholesterol level and β
- It was revealed that the lipoprotein value decreased linearly by 1 as the amount of aspartic acid added according to the present invention was increased.

Table 4 Effect of addition level of aspartic acid on rat growth, cholesterol level, β-lipobutyin level) ※※: P (0,01 Example 3 After feeding Sprague-Dohre 28L1-year-old male rats on commercial feed for 211 days. , divided into sections, 10 animals per section, average weight 9
5.5: using t4.5 f, aspartic acid and N-7 cetyl-aspartic acid were each converted into aspartic acid t, and immediately adjusted to 12% of the protein (crude protein content). The animals were fed for 18 days with test feed added in place of sugar. The composition of the test feed shown in Table 1 was used, and the same composition as in Example 1 was used for the fat and oil.

The breeding method and measurement of serum cholesterol were carried out in the same manner as in Example 1.

The breeding results and serum total cholesterol levels are shown in Table 5.1.

Table 15 Effects of aspartic acid and N-acetylaspartic acid on rat growth and serum cholesterol level 45'6 Aspartic acid and its derivatives are n-7
Sechiru 1. -Other than aspartic acid, no substances other than aspartic acid had any effect on rearing performance such as increased pay, average diet, feed efficiency, etc., and autopsy findings showed no particular abnormalities other than liver enlargement due to cholesterol loading. When the aspartic acid and its derivatives of the present invention were added to the serum total cholesterol level, the value clearly decreased.

Patent applicant: Ajinomoto Co., Ltd.

Claims (1)

[Claims] A food containing protein, characterized in that it contains 5% to 20% by weight of free aspartic acid, its derivatives and/or its salts, strictly calculated as free asparagine, based on the weight of the protein.