JP5181486B2 - Oral composition containing zinc compound - Google Patents

Description

  The present invention relates to an oral composition containing a zinc compound and can be used in the fields of pharmaceuticals, quasi drugs and foods.

  Zinc is contained in the body in about 2 g, is widely present throughout the cell, and is an essential mineral involved in DNA and protein synthesis. When this zinc is ingested as a beverage such as an internal solution, an unpleasant taste attributed to zinc ions may cause a deterioration in the feeling of dosing. This unpleasant taste is in common with the astringent taste when taking an astringent having the property of binding to proteins such as tannin and alum.

  Until now, various techniques have been developed in order to improve the unpleasant taste (convergence taste) of internal liquids and foods containing zinc compounds. For example, a technique for blending lactoferrin has been disclosed (see Patent Document 1).

  However, these methods have not yet been sufficient as methods for reducing the astringent taste derived from zinc ions.

Japanese Patent Laid-Open No. 9-157296

  An object of the present invention is to provide an oral composition containing a zinc compound that has a good feeling of taking and reduces the astringent taste derived from zinc ions in an oral composition containing a zinc compound.

  As a result of intensive studies in order to solve the above problems, the present inventor found that when soy dietary fiber was added to an oral composition such as a liquid preparation containing a zinc compound, protein aggregation (convergence) due to zinc ions was caused. It has been found that the astringency is reduced and the astringency is improved.

  The aspect of the present invention completed based on such findings is an oral composition characterized by containing a zinc compound and soybean dietary fiber.

  The present invention makes it possible to easily reduce the astringent taste derived from zinc ions in an oral composition containing a zinc compound.

  The “oral composition” in the present invention is an oral composition containing a zinc compound and soy dietary fiber, which is mainly provided as a beverage and has astringent taste derived from zinc ions in the beverage. It is reduced by the fiber. However, it is not limited to beverages. For example, even a solid preparation such as a tablet containing a zinc compound and soy dietary fiber is a preparation dissolved or suspended at the time of use and derived from zinc ions when taken. Those that produce an astringent taste or those that disintegrate in the oral cavity and also produce an astringent taste derived from zinc ions are included in the oral composition of the present invention. Beverages are not limited to drugs that can be administered orally, such as oral liquids, but all drinks that are taken orally as liquids in the field of quasi drugs and foods.

  The “zinc compound” in the present invention is a salt containing zinc, and the anion may be either an organic ion or an inorganic ion as long as it is non-toxic. Examples of the organic ions include organic acid ions such as lactic acid, gluconic acid, citric acid, malic acid, and tartaric acid, and examples of the inorganic ions include inorganic acids such as sulfuric acid, carbonic acid, hydrochloric acid, phosphoric acid, and nitric acid. Ions. And as a zinc compound mix | blended, zinc gluconate, zinc sulfate, zinc citrate, zinc carbonate, zinc chloride, and zinc phosphate are mentioned, for example. In these compounds, the zinc compound may be blended alone or in combination of two or more.

  The compounding (content) amount of the zinc compound varies depending on the purpose of use of the oral composition for compounding it, but from the aspect of nutrition intake, it is preferably 1 to 50 mg per day in terms of zinc ion. When ingested as a 100 ml liquid, the zinc ion concentration is 0.001 to 0.05 W / V%.

  The “soybean dietary fiber” in the present invention is a water-soluble polysaccharide obtained after adding heat to soy foods such as tofu and okara produced during the production of soy protein, followed by heat extraction under mild acidity. The main constituent sugars of soybean dietary fiber are galactose, arabinose, galacturonic acid, rhamnose, fucose, xylose and glucose, and the content of galacturonic acid is about 20%.

  The amount (inclusive) of soy dietary fiber in the oral composition is usually 0.02 parts by mass or more and 0.25 parts by mass or more based on 1 part by mass of the zinc compound in terms of zinc ions. It is preferable that If the astringent taste of zinc ions can be suppressed, further soy dietary fiber blending is not necessary, but up to 2000 parts by mass can be blended when provided as a beverage or the like.

  When providing the oral composition of this invention as drinks, such as an internal use liquid agent, the pH is 2.5-7.0, and 3.0-5.5 are preferable. If the pH is less than 2.5, the acidity is too strong, which is not preferable from the viewpoint of ingestion, and if the pH is more than 7.0, zinc ions are precipitated as zinc hydroxide, which is not preferable. For adjusting the pH, for example, organic acids such as citric acid, malic acid, fumaric acid, tartaric acid, lactic acid and succinic acid, or salts of these organic acids, inorganic acids such as phosphoric acid and hydrochloric acid, inorganic acids such as sodium hydroxide, etc. A base can be used.

  In the oral composition of the present invention, vitamins, minerals, amino acids, herbal medicines, herbal extracts, caffeine and the like can be appropriately blended within a range not impairing the effects of the present invention. In addition, additives such as antioxidants, colorants, fragrances, flavoring agents, surfactants, solubilizers, preservatives, sweeteners, and the like are appropriately blended as necessary so long as the effects of the present invention are not impaired. You can also.

  The method for preparing the oral composition of the present invention is not particularly limited. Usually, after dissolving components such as zinc compound and soybean dietary fiber with an appropriate amount of purified water, adjust the pH, adjust the volume by adding purified water, and filter and sterilize as necessary. It can be provided as a beverage with reduced ion-derived astringency. Further, in addition to the zinc compound and soybean dietary fiber, other components and excipients may be blended, granulated, dried and then tableted, and then provided as a solid preparation that is dissolved or suspended at the time of use.

  Hereinafter, the present invention will be described in more detail with reference to Examples, Comparative Examples and Test Examples.

Example 1
Zinc gluconate 0.39g
Soybean dietary fiber 0.05g
Citric acid 0.10g
Sodium hydroxide appropriate amount After the above components were dissolved in purified water, the pH was adjusted to 4.8, and purified water was added to make up a total volume of 100 mL. A glass bottle was filled and a cap was applied to obtain an internal solution.

Example 2
Zinc gluconate 0.39g
0.25g soy dietary fiber
Citric acid 0.10g
Sodium hydroxide adequate amount In the same manner as in Example 1, a total amount of 100 mL of internal solution was obtained.

Comparative Example 1
Zinc gluconate 0.39g
Citric acid 0.10g
Sodium hydroxide adequate amount In the same manner as in Example 1, a total amount of 100 mL of internal solution was obtained.

Comparative Example 2
Zinc gluconate 0.39g
Guar bean dietary fiber 0.25g
Citric acid 0.10g
Sodium hydroxide adequate amount In the same manner as in Example 1, a total amount of 100 mL of internal solution was obtained.

Example 3
Zinc gluconate 0.02g
Soybean dietary fiber 0.05g
Carnitine chloride 0.02g
Arginine hydrochloride 0.20g
0.25 g of magnesium aspartate
Calcium gluconate 0.50g
0.01 g of thiamine nitrate
Riboflavin sodium phosphate 0.01 g
0.01 g of pyridoxine hydrochloride
Ascorbic acid 1.00g
Aminoethylsulfonic acid 2.00g
Xylitol 4.00g
Trehalose 5.00g
Erythritol 5.00g
Citric acid 0.80 g
Sodium citrate appropriate amount Sodium benzoate 0.06g
0.10g mixed fruit flavor
After the above components were dissolved in purified water, the pH was adjusted to 3.0, and further purified water was added to make up a total volume of 100 mL. This solution was filtered with a filter paper, and the filtrate was sterilized by heating at 80 ° C. for 25 minutes using a sterilizer, and then filled into a glass bottle and capped to obtain an internal solution.

Example 4
Zinc gluconate 0.05g
Soybean dietary fiber 0.02g
Carnitine tartrate 0.20g
Leucine 0.20g
Isoleucine 0.20g
Valine 0.20g
Histidine hydrochloride 0.10g
Arginine hydrochloride 0.20g
Calcium gluconate 0.40g
Magnesium aspartate 0.30 g
0.01 g of thiamine nitrate
Riboflavin 0.01g
0.10 g of pyridoxine hydrochloride
Ascorbic acid 1.00g
Aminoethylsulfonic acid 1.00g
Sorbitol 4.00g
Trehalose 5.00g
Xylitol 4.00g
Stevia extract 0.03g
Acesulfame potassium 0.03g
Malic acid 0.10g
Citric acid 0.40g
Sodium citrate appropriate amount Benzoic acid 0.06g
Butyl paraoxybenzoate 0.006g
Propyl paraoxybenzoate 0.006 g
Apple flavor 0.10g
After dissolving the above components in purified water, the pH was adjusted to 4.0, and purified water was further added to make up a total volume of 100 mL. This solution was filtered with a filter paper, and the filtrate was sterilized by heating at 80 ° C. for 25 minutes using a sterilizer, and then filled into a glass bottle and capped to obtain an internal solution.

Example 5
Zinc gluconate 0.08g
Soybean diet fiber 0.01g
Carnitine fumarate 0.20g
γ-aminobutyric acid 0.20 g
Arginine hydrochloride 0.20g
Leucine 0.20g
Isoleucine 0.20g
Valine 0.20g
Riboflavin 0.01g
0.01 g of pyridoxine hydrochloride
Ascorbic acid 1.00g
Cyanocobalamin 120μg
Panthenol 0.01g
Nicotinamide 0.05g
Aminoethylsulfonic acid 1.00g
Sorbitol 5.00g
Trehalose 2.00g
Maltitol 2.00g
Citric acid 0.40g
Sodium malate appropriate amount Benzoic acid 0.06g
Butyl paraoxybenzoate 0.006g
Propyl paraoxybenzoate 0.006 g
0.10g mixed fruit flavor
After dissolving the above components in purified water, the pH was adjusted to 4.5, and further purified water was added to make up a total volume of 100 mL. This solution was filtered with a filter paper, and the filtrate was sterilized by heating at 80 ° C. for 25 minutes using a sterilizer, and then filled into a glass bottle and capped to obtain an internal solution.

Example 6
Zinc gluconate 0.05g
Soybean diet fiber 0.01g
Carnitine tartrate 0.20g
Histidine hydrochloride 0.10g
Arginine hydrochloride 0.20g
Leucine 0.20g
Isoleucine 0.20g
Valine 0.20g
Calcium gluconate 0.80 g
Magnesium aspartate 0.40 g
0.01 g of thiamine nitrate
Riboflavin sodium phosphate 0.01 g
0.01 g of pyridoxine hydrochloride
Nicotinamide 0.10g
Anhydrous caffeine 0.10g
Aminoethylsulfonic acid 2.00g
Yokuinin style extract 2.00mL
Glucose 5.00g
Indigestible dextrin 4.00 g
Erythritol 5.00g
Xylitol 2.00g
Stevia extract 0.02g
Acesulfame potassium 0.03g
Sucralose 0.005g
Citric acid 0.80 g
Sodium citrate appropriate amount Sodium benzoate 0.06g
Butyl paraoxybenzoate 0.006g
Propyl paraoxybenzoate 0.006 g
0.10g mixed fruit flavor
After dissolving the above components in purified water, the pH was adjusted to 3.5, and further purified water was added to make up a total volume of 100 mL. This solution was filtered with a filter paper, and the filtrate was sterilized by heating at 80 ° C. for 25 minutes using a sterilizer, and then filled into a glass bottle and capped to obtain an internal solution.

Example 7
Zinc gluconate 0.08g
Soybean dietary fiber 0.05g
Carnitine fumarate 0.20g
Leucine 0.20g
Isoleucine 0.20g
Valine 0.20g
γ-aminobutyric acid 0.20 g
Arginine hydrochloride 0.20g
Histidine hydrochloride 0.10g
Calcium gluconate 0.20g
Calcium lactate 0.10g
Sodium aspartate 0.10g
Magnesium aspartate 0.20 g
0.01 g of thiamine nitrate
Riboflavin sodium phosphate 0.02g
0.03 g of pyridoxine hydrochloride
Nicotinamide 0.05g
Anhydrous caffeine 0.10g
Aminoethylsulfonic acid 2.00g
Yokuinin style extract 2.00mL
Glucose 5.00g
Sorbitol 5.00g
Xylitol 5.00g
Stevia extract 0.02g
Acesulfame potassium 0.03g
Citric acid 0.80 g
Sodium citrate 0.10g
Phosphoric acid 0.30 g
Hydrochloric acid appropriate amount Sodium benzoate 0.06g
Butyl paraoxybenzoate 0.006g
Propyl paraoxybenzoate 0.006 g
0.10g mixed fruit flavor
After dissolving the above components in purified water, the pH was adjusted to 3.5, and further purified water was added to make up a total volume of 100 mL. This solution was filtered with a filter paper, and the filtrate was sterilized by heating at 80 ° C. for 25 minutes using a sterilizer, and then filled into a glass bottle and capped to obtain an internal solution.

Example 8
(A granule)
Zinc gluconate 10.0g
Soybean dietary fiber 10.0g
Silic anhydride 0.1g
The above components were mixed and pulverized, fluidized bed granulated with purified water and dried to obtain A granules.
(B granule)
Lactose 40.0g
Crystalline cellulose 34.0g
Polyvinylpyrrolidone 4.0g
Silic anhydride 0.9g
The above components were mixed and pulverized, fluidized bed granulated with purified water and dried to obtain B granules.
A granule, B granule and 1.0 g of magnesium stearate were mixed, and the obtained mixed granule was tableted to obtain a tablet having a tablet weight of 200 mg.

Test example 1
Since zinc ions have a property of binding to proteins, it is considered that zinc ions bind to proteins on the surface of the tongue and are recognized as astringent tastes when taking a solution containing zinc ions.
Here, Hagerman et al. Reported that protein (bovine serum albumin: BSA) in solution was aggregated by tannin, and the amount of precipitation was proportional to the amount of tannin ( J. Agric . Food . Chem ., 1978, Vol.26,809-812).
Therefore, when the present inventor adds a BSA solution to a zinc ion solution based on this report, the solution is suspended, the light transmission amount decreases, and the light transmission amount decreases (absorbance increases). And found that there is a correlation between the increase of zinc ion concentration.
Based on this knowledge, we developed a method to easily evaluate the astringent taste of zinc ions. The method is explained below.

(1) Preparation of BSA solution 10 g of BSA (fraction V, fatty acid free; manufactured by Sigma Chemical) was dissolved in an appropriate amount of purified water, 100 mg of citric acid was added, and the pH was adjusted to 4.8 with NaOH solution (1 mol / L). And purified water was added to make 100 mL.

(2) Preparation of Diluent 100 mg of citric acid was dissolved in an appropriate amount of water, the pH was adjusted to 4.8 with NaOH solution (1 mol / L), and purified water was added to make 100 mL.

(3) Preparation of zinc ion solution To 0.04 g, 0.19 g and 0.39 g of zinc gluconate, 0.10 g of citric acid was added. Each was dissolved in an appropriate amount of purified water, the pH was adjusted to 4.8 with NaOH solution (1 mol / L), and further purified water was added to make 100 mL.

(4) Evaluation of protein-zinc ion interaction (convergence) 6 mL of BSA solution was added to 2 mL of each zinc ion solution, and the total volume was adjusted to 10 mL with the diluted solution. This was shaken at 40 ° C. for 30 minutes. Using a quartz cell (L = 1 cm), the absorbance at 500 nm, which is a wavelength that is not absorbed by each transparent solution, was measured with a spectrophotometer (manufactured by Hitachi, Ltd .: U-3300). The results are shown in FIG. FIG. 1 shows that the zinc ion concentration and the absorbance are correlated.

It was confirmed that the results of sensory evaluation of the astringent taste of zinc ion solutions of various concentrations were correlated with the absorbance when the BSA solution was added to the zinc ion solution.
The sensory evaluation was performed as B when the astringent taste was strongly unacceptable, A4 to A1 according to the strength of the astringent taste, and A when the astringent taste was not felt at all. The results are shown in FIG.

  As described above, the astringent taste derived from zinc ions can be evaluated. That is, when the absorbance when mixing a zinc ion solution to which a certain substance (test substance) has been added and a BSA solution is reduced compared to the absorbance without adding that substance, protein- It means that aggregation (convergence) due to zinc ion interaction is reduced, that is, the astringency taste derived from zinc ions is reduced.

(5) Protein aggregation properties of Examples 1 and 2 and Comparative Examples 1 and 2 The protein aggregation properties of Examples 1 and 2 and Comparative Examples 1 and 2 were evaluated by the methods described in (1) to (4) above. The results are shown in Table 1 below.

(6) Sensory evaluation test of Examples 1 and 2 and Comparative Examples 1 and 2 For Examples 1 and 2 and Comparative Examples 1 and 2, a solution without BSA solution was prepared according to the method described in (4) above. did. Based on the evaluation criteria described in (4) above, the astringent taste was evaluated by five panelists. The results are shown in Table 2 below.

(7) Results From Table 1, the absorbances of Examples 1 and 2 are smaller than the corresponding absorbances of Comparative Examples 1 and 2, so the protein aggregation properties of Examples 1 and 2, that is, the astringent taste derived from zinc ions, It became clear that it was smaller than Comparative Examples 1 and 2.
From Table 2, it was also confirmed by sensory evaluation that Examples 1 and 2 were less astringent than Comparative Examples 1 and 2.
From the above, it was confirmed that the astringent taste derived from zinc ions in the oral solution can be reduced by adding soybean dietary fiber.

  INDUSTRIAL APPLICABILITY According to the present invention, it becomes possible to provide an oral composition containing a zinc compound that reduces the astringent taste derived from zinc ions, is easy to drink, and does not leave an unpleasant aftertaste. Application to foods such as pharmaceuticals, quasi-drugs, and functional foods is expected.

It is a graph which shows the correlation of protein aggregation and zinc ion concentration. It is a graph which shows the correlation of light absorbency and sensory evaluation.

Claims (4)

Zinc gluconate and soy dietary fiber are blended, and the blending amount of soy dietary fiber is [(0.05 × 455.68) / (0.39 × 65.409)] to [parts by mass of zinc ions] to [ (0.25 × 455.68) / (0.39 × 65.409)] An aqueous beverage characterized by being part by mass . 2. The aqueous beverage according to claim 1, wherein the soy dietary fiber is a soy dietary fiber containing galactose, arabinose, galacturonic acid, rhamnose, fucose, xylose and glucose. The aqueous beverage according to claim 1 or 2 , which has a pH of 2.5 to 7.0. In an aqueous beverage blended with zinc gluconate , soybean dietary fiber is added to [(0.05 × 455.68) / (0.39 × 65.409) to [(0.25 × 455.58) / (0.39 × 65.409)] A method of reducing unpleasant taste derived from zinc ions by blending parts by mass .

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