CN109310726B - 大蒜成分的吸收促进剂 - Google Patents
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Abstract
本发明涉及S‑烯丙基半胱氨酸(SAC)和蒜氨酸的吸收促进剂，其含有大蒜蛋黄。
Description
技术领域
本发明涉及大蒜成分的吸收促进剂。
背景技术
大蒜蛋黄为江户时代起在南九州的各家庭中喜好的日本的优异传统食物。“传统大蒜蛋黄”为将生大蒜捣碎、低温下与蛋黄搀合，制造成大蒜约80％、蛋黄约20％的大蒜蛋黄粉末，向该大蒜蛋黄粉末加入米糠油等而成。
随着分析科学技术的发展，各种大蒜的有效成分得到分离，逐渐清楚各成分和功能。已知大蒜含有被称为蒜氨酸、甲基蒜氨酸、环蒜氨酸的含硫氨基酸、被称为γ-谷氨酰基-S-烯丙基半胱氨酸、γ-谷氨酰基-S-1-丙烯基半胱氨酸的肽等。专利文献1中公开了大蒜具有前列腺癌、膀胱癌的预防效果、增殖抑制效果。
但是，对于大蒜蛋黄粉末特有的功能，仍然没有充分未阐明。
现有技术文献
专利文献
专利文献1：日本特开2001-302531号公报
发明内容
发明要解决的问题
本发明提供S-烯丙基半胱氨酸(SAC)和蒜氨酸的吸收促进剂。
用于解决问题的方案
本申请发明人等进行深入研究，结果令人惊讶地发现，大蒜蛋黄粉末与大蒜粉末相比，S-烯丙基半胱氨酸(SAC)和蒜氨酸的吸收性优异，从而完成了本发明。即，本发明如以下所示。
[1]一种S-烯丙基半胱氨酸(SAC)和蒜氨酸的吸收促进剂，其含有大蒜蛋黄。
[2]根据[1]所述的S-烯丙基半胱氨酸(SAC)和蒜氨酸的吸收促进剂，其中，大蒜蛋黄为大蒜蛋黄粉末。
发明的效果
本发明可以促进S-烯丙基半胱氨酸(SAC)和蒜氨酸的吸收。
具体实施方式
本发明中，大蒜蛋黄指的是配合有大蒜蛋黄粉末的食品，可以以软胶囊、片剂、硬胶囊、粉末、颗粒的形态利用。
本发明中，大蒜蛋黄粉末指的是经过粉末化的大蒜蛋黄。经过粉末化的大蒜蛋黄可以如下制造：将大蒜剥皮、洗涤后，边蒸煮或在减压状态下加温边进行混炼，在形成粥状的时点加入蛋黄进行混炼，进而进行加热干燥，形成粉末状态，由此可以制造大蒜蛋黄粉末。另外也可以通过将大蒜和蛋黄分别加工为粉体状并进行混合来制造。
蒜氨酸为大蒜中含有的天然的硫化合物。通过切割、刮擦，利用大蒜中的蒜氨酸酶的作用，变化为成为臭味起源的大蒜素。若将蒜氨酸体外添加到血液细胞，则观察到白血球的吞噬能力的增加。
S-烯丙基半胱氨酸(SAC)为通过对于大蒜进行加热加工处理而生成的无臭的水溶性含硫氨基酸，报告有(大肠)癌预防作用等。
若进行加热加工处理则根据处理的程度(温度·期间)而果肉颜色以白色～琥珀色～黑色变化。S-烯丙基半胱氨酸在琥珀色时含量最高，若加热至变黑则减少。另一方面，琥珀色时开始，刺激少、容易食用。
本发明的大蒜蛋黄可以用于S-烯丙基半胱氨酸(SAC)和蒜氨酸的吸收促进。
另外，本发明的大蒜蛋黄可以用于软胶囊、片剂、硬胶囊、粉末、颗粒。
以下列举出实施例对于本发明进行更详细说明，但是本发明不被它们所限定。
实施例1
使20岁～39岁的男性14人交叉单次摄取试验食品1(大蒜粉末)和试验食品2(大蒜蛋黄粉末)，经时地测定血中SAC和蒜氨酸浓度，比较研究吸收性。
[表1]
大蒜粉末的制造方法
边将大蒜混炼边在减压状态下加热到80～100度，继续搅拌直至变为粉末状为止，加入糊精制造成SAC、蒜氨酸的浓度与大蒜蛋黄粉末同等。
大蒜蛋黄粉末的制造方法
边将大蒜70～90重量份混炼边在减压状态下加热到80～100℃，混炼后变为常压，在65℃以下的温度下加入蛋黄10～30重量份边进行混炼边进行减压，升温至80～100℃，搅拌直至变为粉末状为止，得到大蒜蛋黄粉末。
SAC的测定方法
高效液相色谱分析法
(色谱柱：4.6×150mm、Inertsil ODS-45μm)
流动相：磷酸盐缓冲液pH 2.6/甲醇＝85/15
检测器：UV 205nm
蒜氨酸的测定方法
高效液相色谱分析法
(色谱柱：4.6×150mm、Inertsil ODS-45μm)
流动相：磷酸盐缓冲液pH 2.6/甲醇＝85/15
检测器：UV 205nm
试验食品的组成1袋(平均3.5g)
[表2]
空腹时将1袋(3.5g)包裹于糯米纸，与水180mL一起单次摄取。
SAC和蒜氨酸的测定在摄取前(0小时(h))、摄取后(1h、2h、3h、4h、5h、6h、7h、8h)进行。
对于SAC的AUC0-8h和蒜氨酸的AUC0-8h，解析顺序效果、时期效果，确认交叉设计合适后，使用双样本t检验对于利用交叉法的试验食品1和试验食品2的比较进行评价。AUC的算出为，将摄取前的值作为基准利用梯形法求出的面积。另外，对于摄取后的0之上的面积(ΔAUC0-8h)也进行解析。
对于Cmax，使用单样本t检验对于试验食品1与试验食品2的比较进行评价。作为参考，对于各时点的浓度也同样地进行评价。
数值以平均值±标准偏差表示，检验的显著水平为两侧5％。
SAC浓度AUC0-8h
对于SAC浓度AUC0-8h，研究顺序效果、时期效果，结果顺序效果、时期效果显著，交叉设计不合适。
[表3]
由变化量求出的SAC浓度ΔAUC0-8h虽然时期效果显著，但是顺序效果不显著，交叉设计是合适的。
[表4]
SAC浓度ΔAUC0-8h对于试验食品1而言为3345.53±654.11ng/mL·h，对于试验食品2而言为3597.93±584.33ng/mL·h，作为食品效果，试验食品2与试验食品1相比显著高。
[表5]
| 试验食品 | ΔAUC<sub>0-8h</sub>(ng/mL·h) | ΔCmax(ng/mL) | Tmax(h) |
| 试验食品1(大蒜粉末) | 3345.53±654.11 | 524.73±116.93 | 2 |
| 试验食品2(大蒜蛋黄粉末) | 3597.93±584.33<sup>##</sup> | 562.45±141.89 | 2 |
蒜氨酸浓度AUC0-8h
对于蒜氨酸浓度AUC0-8h，研究交叉的顺序效果、时期效果，结果时期效果显著，但是顺序效果不显著，交叉设计合适。
[表6]
蒜氨酸浓度AUC0-8h对于试验食品1摄取而言为3253.74±701.79ng/mL·h，对于试验食品2而言为3613.51±588.18ng/mL·h，作为食品效果，试验食品2与试验食品1相比显著高。
[表7]
| 试验食品 | AUC<sub>0-8h</sub>(ng/mL·h) | Cmax(ng/mL) | Tmax(h) |
| 试验食品1(大蒜粉末) | 3253.74±701.79 | 799.45±266.72 | 1 |
| 试验食品2(大蒜蛋黄粉末) | 3613.51±588.18<sup>##</sup> | 910.14±217.74 | 1 |
蒜氨酸浓度ΔAUC0-8h虽然时期效果显著，但是顺序效果不显著，交叉设计合适。
[表8]
蒜氨酸浓度ΔAUC0-8h对于试验食品1摄取而言为3011.51±716.76ng/mL·h，对于试验食品2摄取而言为3313.20±543.41ng/mL·h，作为食品效果，试验食品2与试验食品1相比显著高。
[表9]
| 试验食品 | ΔAUC<sub>0-8h</sub>(ng/mL·h) | ΔCmax(ng/mL) | Tmax(h) |
| 试验食品1(大蒜粉末) | 3011.51±716.76 | 769.18±262.01 | 1 |
| 试验食品2(大蒜蛋黄粉末) | 3313.20±543.41<sup>##</sup> | 872.60±214.48 | 1 |
SAC浓度Cmax
实测值中，交叉设计是不合适的，因此仅由第I期的结果可知，试验食品1的Cmax为611.33±197.41ng/mL、试验食品2的Cmax为503.04±126.11ng/mL，试验食品1摄取示出高的值，但是没有发现显著性差异(双样本t检验)。此时的Tmax对于试验食品1及2都为摄取后2小时。
变化量中，试验食品1的Cmax为524.73±116.93ng/mL、试验食品2的Cmax为562.45±141.89ng/mL，试验食品2示出高的值，但是没有发现显著性差异(单样本t检验)。此时的Tmax对于试验食品1及2都为摄取后2小时。
蒜氨酸浓度Cmax
实测值中，试验食品1的Cmax为799.45±266.72ng/mL、试验食品2的Cmax为910.14±217.74ng/mL，试验食品2示出高的值，但是没有发现显著性差异(单样本t检验)。此时的Tmax对于试验食品1及2都为摄取后1小时。
变化量中，试验食品1的Cmax为769.18±262.01ng/mL、试验食品2的Cmax为872.60±214.48ng/mL，试验食品2示出高的值，但是没有发现显著性差异(单样本t检验)。此时的Tmax对于试验食品1及2都为摄取后1小时。
有效性的结论
对于主要评价项目的SAC浓度AUC0-8h，实测值中交叉设计是不合适的，但是变化量中的SAC浓度ΔAUC0-8h中，交叉设计是合适的，试验食品2与试验食品1相比ΔAUC0-8h显著高。
对于蒜氨酸浓度AUC0-8h、蒜氨酸浓度ΔAUC0-8h，交叉设计是合适的，试验食品2与试验食品1相比，AUC0-8h和ΔAUC0-8h显著高。
SAC浓度Cmax和蒜氨酸浓度Cmax中，没有发现试验食品1与试验食品2的显著性差异。
由以上的结果确认了，试验食品2(大蒜蛋黄粉末)与试验食品1(大蒜粉末)相比，SAC和蒜氨酸的吸收性良好。
对于安全性，没有发现有害事件、没有发现问题。
产业上的可利用性
本发明可以促进S-烯丙基半胱氨酸(SAC)和蒜氨酸的吸收。
Claims (2)
1.大蒜蛋黄在制造S-烯丙基半胱氨酸(SAC)和蒜氨酸的吸收促进剂中的用途。
2.根据权利要求1所述的用途，在所述S-烯丙基半胱氨酸(SAC)和蒜氨酸的吸收促进剂的制造中，大蒜蛋黄为大蒜蛋黄粉末。
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