JP4929628B2 - Zinc-containing oral solution - Google Patents

Description

  The present invention relates to a zinc-containing internal liquid that has reduced unpleasant taste when taken, and can be used in the fields of medicine and food.

  A liquid preparation containing a zinc compound was difficult to drink due to an unpleasant taste derived from zinc ions. This taste is the same as the taste when using an astringent that binds to proteins such as tannin and alum (astringent taste). So far, a technique for blending amino acids such as glycine and alanine has been disclosed in order to improve the unpleasant taste of a drug or food containing a compound having astringency such as a zinc compound (Patent Document 1). However, glycine and alanine are not sufficient in improving the unpleasant taste derived from zinc ions.

  An object of the present invention is to provide a zinc-containing liquid agent that reduces the astringent taste derived from zinc ions, is easy to drink, and does not leave an unpleasant aftertaste.

Japanese Patent Laid-Open No. 57-171909

  In order to solve the above problems, the present inventors have made extensive studies and as a result, the zinc compound is selected from the group consisting of basic amino acids, branched chain amino acids, acidic amino acids and amides thereof, tryptophan, and salts thereof. It has been found that when seeds or two or more amino acids are added, protein aggregation (convergence) due to zinc ions is reduced, and the astringent taste is improved, and the present invention has been completed.

  That is, the present invention includes a zinc compound containing a specific amino acid (one or more selected from the group consisting of basic amino acids, branched chain amino acids, acidic amino acids and their amides, tryptophan, and salts thereof). It is an internal solution.

  The zinc compound in the present invention is a salt containing zinc, and the acid forming the salt may be either an organic acid or an inorganic acid as long as it is non-toxic. Examples of the organic acid include lactic acid, gluconic acid, and citric acid. Organic acids such as malic acid and tartaric acid, and inorganic acids include sulfuric acid, carbonic acid, hydrochloric acid, phosphoric acid, nitric acid and the like. Preferred zinc compounds include, for example, zinc gluconate, zinc sulfate, zinc citrate, zinc carbonate, zinc chloride, zinc phosphate and the like. These may be blended singly or in combination of two or more.

  The compounding quantity of a zinc compound changes with the intended purpose of the internal use liquid agent which mix | blends this. In terms of nutrient intake, 1 to 50 mg per day is preferable in terms of zinc ions, and when taken as a 100 ml oral solution per day, the zinc ion concentration is 0.001 to 0.05 W / V. %.

  Specific amino acids in the present invention include basic amino acids (arginine, histidine and lysine), branched chain amino acids (valine, leucine and isoleucine), acidic amino acids (aspartic acid and glutamic acid) and their amides (asparagine and glutamine), tryptophan and Its salt. The amino acid salts include salts with acids (hydrochloric acid, sulfuric acid, methanesulfonic acid, etc.), bases (ammonia, sodium, potassium, calcium, magnesium, etc.) or other amino acids. In the present invention, one or more of these specific amino acids can be selected and added. Particularly preferred amino acids are branched chain amino acids, amides of acidic amino acids, and tryptophan, and more preferably tryptophan.

  The compounding ratio of the zinc compound and the specific amino acid is 0.1 parts by mass or more with respect to 1 part by mass of the zinc ions, preferably 1 to 4000 parts by mass, and more preferably 2.5 to 2000 parts by mass.

  The pH of the zinc-containing oral solution of the present invention is 2.5 to 7.0, preferably 3.0 to 5.5. The pH of the internal solution is, for example, organic acids such as citric acid, malic acid, fumaric acid, tartaric acid, lactic acid, succinic acid, salts of these organic acids, inorganic acids such as phosphoric acid and hydrochloric acid, inorganic acids such as sodium hydroxide, etc. It can be adjusted by adding a base.

  Vitamins, minerals, other amino acids, herbal medicines, herbal extracts, caffeine, royal jelly, and the like can be appropriately added to the zinc-containing internal liquid of the present invention as long as the effects of the present invention are not impaired. Moreover, additives such as antioxidants, colorants, flavors, flavoring agents, surfactants, solubilizers, preservatives, sweeteners, and the like can be appropriately blended as necessary so long as the effects of the present invention are not impaired.

  The method for preparing the zinc-containing internal solution of the present invention is not particularly limited. Usually, after dissolving each component with an appropriate amount of purified water, the pH is adjusted, the remaining purified water is added to adjust the volume, and if necessary, filtration and sterilization are performed to obtain the desired zinc-containing internal solution. .

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

Example 1
Zinc gluconate 0.04g
Tryptophan 0.20g
Arginine hydrochloride 0.20g
Calcium gluconate 2.00g
Magnesium aspartate 1.00 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 0.006 g
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 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 2
Zinc gluconate 0.08g
Glutamine hydrochloride 0.10g
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 0.006 g
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 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 3
Zinc gluconate 0.08g
Histidine hydrochloride 0.30g
Arginine hydrochloride 0.20g
Calcium gluconate 0.80 g
Magnesium aspartate 0.40 g
Sodium aspartate 0.30g
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 0.05g
Citric acid 0.80 g
Sodium citrate appropriate amount Sodium benzoate 0.06g
Butyl paraoxybenzoate 0.006 g
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 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 0.01g
Histidine hydrochloride 0.20g
Carnitine chloride 0.20g
Glycine 0.20g
Calcium gluconate 0.20g
Calcium lactate 0.20g
Sodium aspartate 0.10g
Magnesium chloride 0.06g
0.04 g of ammonium iron citrate
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
Royal jelly 0.60g
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 0.006 g
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 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.

Test example
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). The present inventors have found that the addition of BSA solution to a zinc ion solution, the solution was suspended, the absorbance increases, increase in absorbance was found to correlate with the concentration of zinc ions. This is because, when the absorbance when a zinc ion solution containing a certain substance is mixed with a BSA solution decreases compared to the case where no addition is made, the addition of that substance causes aggregation due to protein-zinc ion interaction (convergence). Is considered to mean that the astringent taste has decreased.

Test method 1) Preparation of BSA solution
Dissolve 10 g of BSA (Sigma Chemical Co .; fraction V, fatty acid free) in a suitable amount of purified water, add 100 mg of citric acid, adjust the pH to 4.8 with NaOH solution (1 mol / L), and use purified water. 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 adjusted to 100 mL with purified water.
3) Preparation of zinc ion solution
To 0.04 g, 0.19 g, and 0.39 g of zinc gluconate was added 0.10 g of citric acid. Each was dissolved in an appropriate amount of purified water, adjusted to pH 4.8 with NaOH solution (1 mol / L), and made up to 100 mL with purified water.
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 a diluting 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.

  Next, the correlation between various concentrations of zinc ion solution and astringency (sensory evaluation) was examined. The sensory evaluation was evaluated as B when the astringent taste was strong and unacceptable, A4 to A1 depending on the strength of the astringent taste, and A when the astringent taste was not felt at all. . The result is shown in FIG. From FIG. 2, it was determined that the astringent taste derived from zinc ions was sufficiently suppressed when the absorbance was about 0.4 or less.

5) Protein aggregation of various amino acids
After preparing the liquid formulation of the formulation shown in Table 1, basic amino acids (arginine hydrochloride, histidine hydrochloride and lysine hydrochloride), neutral amino acids (tryptophan, DL-alanine, glycine), acidic amino acids (glutamic acid hydrochloride, asparagine) Acid) and its amide (glutamine) and branched chain amino acids (valine, leucine, isoleucine) were added so that the concentrations at the time of measurement were 100 mg and 500 mg / 100 mL, respectively, and the method described in 4) The protein aggregation property of various amino acids was evaluated. The results are shown in Table 2. From Table 2, it was confirmed that branched chain amino acids, acidic amino acids and their amides, and tryptophan have an inhibitory effect on protein aggregation. In addition, it was revealed that tryptophan, leucine, isoleucine and glutamine are particularly excellent in suppressing the protein aggregation, that is, in improving the astringent taste.

The correlation between protein aggregation and zinc ion concentration is shown. The correlation of the result of having sensory-evaluated the zinc ion concentration and the astringency taste in a zinc ion solution is shown.

According to the present invention, an astringent taste derived from zinc ions can be reduced, an easy-to-drink zinc-containing oral solution that does not leave an unpleasant aftertaste can be provided.
This zinc-containing internal solution can be applied to, for example, various preparations including pharmaceuticals such as syrups and drinks and quasi-drugs, and various beverages such as nutritional functional foods.

Claims (1)

(1) A zinc-containing oral solution containing zinc gluconate and (2) tryptophan and having a pH of 2.5 to 7.0.

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