JP2005263668A - Phosphatidylserine-containing aqueous composition and use - Google Patents
Phosphatidylserine-containing aqueous composition and use Download PDFInfo
- Publication number
- JP2005263668A JP2005263668A JP2004077115A JP2004077115A JP2005263668A JP 2005263668 A JP2005263668 A JP 2005263668A JP 2004077115 A JP2004077115 A JP 2004077115A JP 2004077115 A JP2004077115 A JP 2004077115A JP 2005263668 A JP2005263668 A JP 2005263668A
- Authority
- JP
- Japan
- Prior art keywords
- phosphatidylserine
- aqueous composition
- weight
- containing aqueous
- surfactant
- 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.)
- Pending
Links
- TZCPCKNHXULUIY-RGULYWFUSA-N 1,2-distearoyl-sn-glycero-3-phosphoserine Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@H](COP(O)(=O)OC[C@H](N)C(O)=O)OC(=O)CCCCCCCCCCCCCCCCC TZCPCKNHXULUIY-RGULYWFUSA-N 0.000 title claims abstract description 164
- ZWZWYGMENQVNFU-UHFFFAOYSA-N Glycerophosphorylserin Natural products OC(=O)C(N)COP(O)(=O)OCC(O)CO ZWZWYGMENQVNFU-UHFFFAOYSA-N 0.000 title claims abstract description 164
- 239000000203 mixture Substances 0.000 title claims abstract description 88
- 239000004094 surface-active agent Substances 0.000 claims abstract description 37
- 235000013305 food Nutrition 0.000 claims abstract description 27
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 23
- 239000000194 fatty acid Substances 0.000 claims abstract description 23
- 229930195729 fatty acid Natural products 0.000 claims abstract description 23
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims abstract description 17
- 229930006000 Sucrose Natural products 0.000 claims abstract description 17
- 150000004665 fatty acids Chemical class 0.000 claims abstract description 17
- 239000005720 sucrose Substances 0.000 claims abstract description 17
- 125000004432 carbon atom Chemical group C* 0.000 claims abstract description 16
- 150000002148 esters Chemical class 0.000 claims abstract description 13
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 12
- 239000000787 lecithin Substances 0.000 claims abstract description 12
- 235000010445 lecithin Nutrition 0.000 claims abstract description 12
- 229940067606 lecithin Drugs 0.000 claims abstract description 11
- 238000006116 polymerization reaction Methods 0.000 claims abstract description 8
- 239000003125 aqueous solvent Substances 0.000 claims abstract description 5
- 239000002245 particle Substances 0.000 claims description 21
- 235000013361 beverage Nutrition 0.000 claims description 19
- 239000003814 drug Substances 0.000 claims description 15
- 229940079593 drug Drugs 0.000 claims description 13
- 239000003381 stabilizer Substances 0.000 claims description 10
- 239000006185 dispersion Substances 0.000 abstract description 46
- 239000002253 acid Substances 0.000 abstract description 37
- 150000003839 salts Chemical class 0.000 abstract description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 33
- 238000000034 method Methods 0.000 description 21
- 239000012085 test solution Substances 0.000 description 20
- 230000000052 comparative effect Effects 0.000 description 19
- 238000003860 storage Methods 0.000 description 19
- 238000001556 precipitation Methods 0.000 description 18
- 239000007788 liquid Substances 0.000 description 17
- PEDCQBHIVMGVHV-UHFFFAOYSA-N glycerol group Chemical group OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 13
- 239000006210 lotion Substances 0.000 description 13
- -1 polyoxyethylene Polymers 0.000 description 11
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 9
- 229940083466 soybean lecithin Drugs 0.000 description 9
- GCSPRLPXTPMSTL-IBDNADADSA-N [(2s,3r,4s,5s,6r)-2-[(2s,3s,4s,5r)-3,4-dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl] dodecanoate Chemical compound CCCCCCCCCCCC(=O)O[C@@]1([C@]2(CO)[C@H]([C@H](O)[C@@H](CO)O2)O)O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O GCSPRLPXTPMSTL-IBDNADADSA-N 0.000 description 8
- 238000012360 testing method Methods 0.000 description 8
- DEHSROIMLHSKQK-PDTZROCYSA-N OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.CCCCCCCC\C=C/CCCCCCCC(O)=O Chemical compound OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.CCCCCCCC\C=C/CCCCCCCC(O)=O DEHSROIMLHSKQK-PDTZROCYSA-N 0.000 description 7
- ZPVGIKNDGJGLCO-VGAMQAOUSA-N [(2s,3r,4s,5s,6r)-2-[(2s,3s,4s,5r)-3,4-dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl] hexadecanoate Chemical compound CCCCCCCCCCCCCCCC(=O)O[C@@]1([C@]2(CO)[C@H]([C@H](O)[C@@H](CO)O2)O)O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O ZPVGIKNDGJGLCO-VGAMQAOUSA-N 0.000 description 7
- 239000007864 aqueous solution Substances 0.000 description 7
- 238000004945 emulsification Methods 0.000 description 7
- 235000011187 glycerol Nutrition 0.000 description 7
- 238000010438 heat treatment Methods 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 7
- 238000006243 chemical reaction Methods 0.000 description 6
- 235000013373 food additive Nutrition 0.000 description 6
- 239000002778 food additive Substances 0.000 description 6
- 238000000265 homogenisation Methods 0.000 description 6
- 238000003756 stirring Methods 0.000 description 6
- 241001465754 Metazoa Species 0.000 description 5
- WTJKGGKOPKCXLL-RRHRGVEJSA-N phosphatidylcholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCCC=CCCCCCCCC WTJKGGKOPKCXLL-RRHRGVEJSA-N 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 239000008213 purified water Substances 0.000 description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 4
- 239000002537 cosmetic Substances 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 230000002378 acidificating effect Effects 0.000 description 3
- 235000008429 bread Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000008187 granular material Substances 0.000 description 3
- 238000004128 high performance liquid chromatography Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 238000010008 shearing Methods 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 238000013112 stability test Methods 0.000 description 3
- 229910001220 stainless steel Inorganic materials 0.000 description 3
- 239000010935 stainless steel Substances 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000006188 syrup Substances 0.000 description 3
- 235000020357 syrup Nutrition 0.000 description 3
- PZNPLUBHRSSFHT-RRHRGVEJSA-N 1-hexadecanoyl-2-octadecanoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCCCC(=O)O[C@@H](COP([O-])(=O)OCC[N+](C)(C)C)COC(=O)CCCCCCCCCCCCCCC PZNPLUBHRSSFHT-RRHRGVEJSA-N 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000021360 Myristic acid Nutrition 0.000 description 2
- TUNFSRHWOTWDNC-UHFFFAOYSA-N Myristic acid Natural products CCCCCCCCCCCCCC(O)=O TUNFSRHWOTWDNC-UHFFFAOYSA-N 0.000 description 2
- 102000011420 Phospholipase D Human genes 0.000 description 2
- 108090000553 Phospholipase D Proteins 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- UEYVMVXJVDAGBB-ZHBLIPIOSA-N [(2s,3s,4s,5r)-3,4-dihydroxy-5-(hydroxymethyl)-2-[(2r,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxolan-2-yl]methyl tetradecanoate Chemical compound O([C@@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@]1(COC(=O)CCCCCCCCCCCCC)O[C@H](CO)[C@@H](O)[C@@H]1O UEYVMVXJVDAGBB-ZHBLIPIOSA-N 0.000 description 2
- 150000007513 acids Chemical class 0.000 description 2
- 239000012190 activator Substances 0.000 description 2
- 239000013543 active substance Substances 0.000 description 2
- 125000002252 acyl group Chemical group 0.000 description 2
- 210000004556 brain Anatomy 0.000 description 2
- 239000002775 capsule Substances 0.000 description 2
- 239000003054 catalyst Substances 0.000 description 2
- 235000015140 cultured milk Nutrition 0.000 description 2
- 239000002612 dispersion medium Substances 0.000 description 2
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000002960 lipid emulsion Substances 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 230000002093 peripheral effect Effects 0.000 description 2
- 230000001766 physiological effect Effects 0.000 description 2
- 239000002244 precipitate Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000005185 salting out Methods 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 239000008347 soybean phospholipid Substances 0.000 description 2
- 239000000758 substrate Substances 0.000 description 2
- 150000005846 sugar alcohols Chemical class 0.000 description 2
- 238000003786 synthesis reaction Methods 0.000 description 2
- 239000003826 tablet Substances 0.000 description 2
- 235000013616 tea Nutrition 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- JQWAHKMIYCERGA-UHFFFAOYSA-N (2-nonanoyloxy-3-octadeca-9,12-dienoyloxypropoxy)-[2-(trimethylazaniumyl)ethyl]phosphinate Chemical compound CCCCCCCCC(=O)OC(COP([O-])(=O)CC[N+](C)(C)C)COC(=O)CCCCCCCC=CCC=CCCCCC JQWAHKMIYCERGA-UHFFFAOYSA-N 0.000 description 1
- MJYQFWSXKFLTAY-OVEQLNGDSA-N (2r,3r)-2,3-bis[(4-hydroxy-3-methoxyphenyl)methyl]butane-1,4-diol;(2r,3r,4s,5s,6r)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O.C1=C(O)C(OC)=CC(C[C@@H](CO)[C@H](CO)CC=2C=C(OC)C(O)=CC=2)=C1 MJYQFWSXKFLTAY-OVEQLNGDSA-N 0.000 description 1
- PJVXUVWGSCCGHT-ZPYZYFCMSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;(3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO PJVXUVWGSCCGHT-ZPYZYFCMSA-N 0.000 description 1
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- AVZIYOYFVVSTGQ-RBWRNIRVSA-N (z)-octadec-9-enoic acid;propane-1,2,3-triol Chemical compound OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.CCCCCCCC\C=C/CCCCCCCC(O)=O AVZIYOYFVVSTGQ-RBWRNIRVSA-N 0.000 description 1
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 description 1
- TWJNQYPJQDRXPH-UHFFFAOYSA-N 2-cyanobenzohydrazide Chemical compound NNC(=O)C1=CC=CC=C1C#N TWJNQYPJQDRXPH-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 244000215068 Acacia senegal Species 0.000 description 1
- 241000416162 Astragalus gummifer Species 0.000 description 1
- 240000002791 Brassica napus Species 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 241000282472 Canis lupus familiaris Species 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000282326 Felis catus Species 0.000 description 1
- 230000005526 G1 to G0 transition Effects 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 241000282412 Homo Species 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 239000005639 Lauric acid Substances 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 244000062730 Melissa officinalis Species 0.000 description 1
- 235000010654 Melissa officinalis Nutrition 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- BZQFBWGGLXLEPQ-UHFFFAOYSA-N O-phosphoserine Chemical group OC(=O)C(N)COP(O)(O)=O BZQFBWGGLXLEPQ-UHFFFAOYSA-N 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 241000283973 Oryctolagus cuniculus Species 0.000 description 1
- 235000021314 Palmitic acid Nutrition 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 229920003171 Poly (ethylene oxide) Polymers 0.000 description 1
- 239000004743 Polypropylene Substances 0.000 description 1
- 241000700159 Rattus Species 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 235000021355 Stearic acid Nutrition 0.000 description 1
- 241000187747 Streptomyces Species 0.000 description 1
- 241000282887 Suidae Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 229920001615 Tragacanth Polymers 0.000 description 1
- ODCGMAWJSFNWJQ-ZRVLSRDKSA-N [(2s,3s,4r,5r)-4-hydroxy-2,5-bis(hydroxymethyl)-2-[(2r,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxolan-3-yl] hexadecanoate Chemical compound CCCCCCCCCCCCCCCC(=O)O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 ODCGMAWJSFNWJQ-ZRVLSRDKSA-N 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 239000003788 bath preparation Substances 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 230000003925 brain function Effects 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 238000011088 calibration curve Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014171 carbonated beverage Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 235000015071 dressings Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 235000015897 energy drink Nutrition 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000004426 flaxseed Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000019534 high fructose corn syrup Nutrition 0.000 description 1
- 239000007970 homogeneous dispersion Substances 0.000 description 1
- 238000005984 hydrogenation reaction Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000000832 lactitol Substances 0.000 description 1
- 235000010448 lactitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-JVCRWLNRSA-N 0.000 description 1
- 229960003451 lactitol Drugs 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000000865 liniment Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000004973 liquid crystal related substance Substances 0.000 description 1
- 239000012263 liquid product Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 206010027175 memory impairment Diseases 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 239000012046 mixed solvent Substances 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 239000008239 natural water Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 239000002674 ointment Substances 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 229920000223 polyglycerol Polymers 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- ZWXXANQVSLUVGG-UHFFFAOYSA-N propane-1,2,3-triol;tetradecanoic acid Chemical compound OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.CCCCCCCCCCCCCC(O)=O ZWXXANQVSLUVGG-UHFFFAOYSA-N 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 235000003441 saturated fatty acids Nutrition 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000000741 silica gel Substances 0.000 description 1
- 229910002027 silica gel Inorganic materials 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 235000011496 sports drink Nutrition 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 230000002194 synthesizing effect Effects 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicinal Preparation (AREA)
- Emulsifying, Dispersing, Foam-Producing Or Wetting Agents (AREA)
Abstract
【課題】食品などの幅広い分野での使用を可能にし、長期間保存してもホスファチジルセリンの均質で安定な分散状態を保持し、さらに、飲食品に添加する際に必要とされる耐酸性、耐塩性、耐熱性に優れたホスファチジルセリン含有水性組成物を提供する。
【解決手段】ホスファチジルセリン（Ａ）を、水系溶媒に分散させるための界面活性剤が、下記のＢ１、Ｂ２，およびＢ３の３成分を必須とし、かつ、Ｂ１／Ｂ２／Ｂ３の重量比０．１〜５０／０．１〜５０／０．１〜５０であることを特徴とする界面活性剤。
Ｂ１；炭素数１２〜１８の脂肪酸と平均重合度５〜１０のポリグリセリンのモノエステル
Ｂ２；炭素数１２〜１８の脂肪酸とショ糖のエステル
Ｂ３；レシチン
ホスファチジルセリン０．００５重量％〜２５重量％と前記の界面活性剤０．２重量％〜５０重量％を含有するホスファチジルセリン含有水性組成物。
【選択図】なし[PROBLEMS] To make it possible to use in a wide range of fields such as food, to maintain a homogeneous and stable dispersion state of phosphatidylserine even when stored for a long period of time, and to have acid resistance required when added to food and drink, A phosphatidylserine-containing aqueous composition having excellent salt resistance and heat resistance is provided.
A surfactant for dispersing phosphatidylserine (A) in an aqueous solvent essentially comprises the following three components B1, B2, and B3, and a weight ratio of B1 / B2 / B3 of 0. 1-50 / 0.1-50 / 0.1-50 surfactant characterized by the above-mentioned.
B1; Monoester B2 of fatty acid having 12 to 18 carbon atoms and polyglycerin having an average degree of polymerization of 5 to 10; Ester B3 of fatty acid having 12 to 18 carbon atoms and sucrose; Lecithin phosphatidylserine 0.005% to 25% by weight And a phosphatidylserine-containing aqueous composition containing 0.2 to 50% by weight of the surfactant.
[Selection figure] None
Description
本発明は、ホスファチジルセリンを水性溶媒に分散させるための界面活性剤、その活性剤を用いたホスファチジルセリン含有水性組成物およびこの水性組成物を用いる飲食品および医薬部外品に関する。さらに詳しくは、長期間保存してもホスファチジルセリンが、均質な分散状態を保持しうる上、飲食品や医薬部外品等に添加する際に必要とされる、耐熱性、耐酸性、耐塩性などに優れた、ホスファチジルセリン含有水性組成物およびこの水性組成物を用いる飲食品および医薬部外品に関する。 The present invention relates to a surfactant for dispersing phosphatidylserine in an aqueous solvent, a phosphatidylserine-containing aqueous composition using the active agent, a food and drink and a quasi-drug using the aqueous composition. More specifically, phosphatidylserine can maintain a homogeneous dispersion state even after long-term storage, and is required when added to foods and drinks, quasi drugs, etc., heat resistance, acid resistance, salt resistance The present invention relates to a phosphatidylserine-containing aqueous composition and a food and drink and a quasi-drug using this aqueous composition.
ホスファチジルセリンは、リン脂質の一種であり、植物や動物に存在している物質である。近年、ホスファチジルセリンには、脳内グルコースの上昇作用や記憶障害の回復（J．Nutr．Sci．Vitaminol．,42,Sakai M．et al, 1996年）（非特許文献１）などの脳機能改善効果があることがわかり、生理活性物質として注目され始め、盛んにその製造方法や用途が検討されている。
しかしながら、ホスファチジルセリンは油および水に対する溶解性が極めて低いことなどから、水に均一に分散して安定な液状品として利用することは困難であった。そのため、医薬品や食品では、油へ懸濁させるか、あるいは粉末、顆粒の形で供されてきたが、医薬品や食品への添加、利用する際の作業性の悪さなどが問題となり、改善が求められていた。ホスファチジルセリンを含有する分散液については、次の技術が開示されている。
特開平５−１３９９５７号公報（特許文献１）では、レシチンを用いてホスファチジルセリンを含有する、脂肪乳剤が開示されている。この脂肪乳剤は、液の安定性が十分でない、耐熱性や耐塩性等がないなどの問題がある。
Phosphatidylserine is a kind of phospholipid and is a substance present in plants and animals. In recent years, phosphatidylserine has improved brain function such as brain glucose elevation and recovery of memory impairment (J. Nutr. Sci. Vitaminol., 42, Sakai M. et al, 1996) (Non-patent Document 1). Since it has been found that it is effective, it has begun to attract attention as a physiologically active substance, and its production method and use are actively studied.
However, since phosphatidylserine has extremely low solubility in oil and water, it has been difficult to uniformly disperse in water and use it as a stable liquid product. For this reason, pharmaceuticals and foods have been suspended in oil, or provided in the form of powders or granules. However, problems such as addition to pharmaceuticals and foods and poor workability during use have caused problems. It was done. The following technique is disclosed about the dispersion containing a phosphatidylserine.
JP-A-5-139957 (Patent Document 1) discloses a fat emulsion containing phosphatidylserine using lecithin. This fat emulsion has problems such as insufficient liquid stability and lack of heat resistance and salt resistance.
特開平６−２９３６１５号公報（特許文献２）には、粒径１００〜３０００オングストローム（１０ｎｍ〜３００ｎｍ）の非イオン性ポリオキシエチレン系活性剤を用いたＯ／Ｗ／Ｏ型混合脂質膜小胞が開示されている。しかし、得られるホスファチジルセリン可溶化液は、保存安定性がよいものの、この技術では、耐塩性や、耐加熱安定性等の性能が必ずしも十分ではないなどの問題がある。
特開平１１−２０９３０７号公報（特許文献３）には、セリン、非イオン性ポリオキシエチレン−ポリプロピレン系活性剤を含有する処方が開示されている。しかし、この技術では、耐塩性や、耐加熱安定性等の性能が必ずしも十分ではないなどの問題がある。
特開２００１−４８７４３号公報（特許文献４）には、リゾリン脂質とショ糖脂肪酸エステルを含有する分散液が開示されている。しかし、この技術では、液の耐熱性、耐酸性、耐塩性に劣る等の問題がある。
したがって、特に飲食品等の分野で必要とされる、耐酸性、耐塩性、耐熱性がともに優れ、安定な分散状態を保つホスファチジルセリン含有水性組成物として十分に満足できるものがなく、そのような安定なホスファチジルセリン含有水性組成物が求められているのが現状であった。
また、医薬部外品等に配合する際に、耐酸性、耐塩性、耐熱性がともに優れ、安定な分散状態を保つホスファチジルセリン含有水性組成物として十分満足できるものがなく、求められているのが現状であった。
JP-A-6-293615 (Patent Document 2) discloses an O / W / O type mixed lipid membrane vesicle using a nonionic polyoxyethylene-based activator having a particle size of 100 to 3000 angstrom (10 nm to 300 nm). Is disclosed. However, although the obtained phosphatidylserine solubilized solution has good storage stability, this technique has problems such as salt resistance and heat resistance, which are not always sufficient.
JP-A-11-209307 (Patent Document 3) discloses a prescription containing serine and a nonionic polyoxyethylene-polypropylene based activator. However, this technique has a problem that performances such as salt resistance and heat stability are not always sufficient.
JP-A-2001-48743 (Patent Document 4) discloses a dispersion containing lysophospholipid and sucrose fatty acid ester. However, this technique has problems such as inferior heat resistance, acid resistance, and salt resistance of the liquid.
Therefore, there is nothing sufficiently satisfactory as a phosphatidylserine-containing aqueous composition that is excellent in both acid resistance, salt resistance, heat resistance, and maintains a stable dispersed state, which is particularly required in the field of foods and beverages. The current situation is that a stable phosphatidylserine-containing aqueous composition is required.
In addition, when blended in quasi drugs, there is a need for a phosphatidylserine-containing aqueous composition that is excellent in both acid resistance, salt resistance, and heat resistance and maintains a stable dispersed state, and is required. Was the current situation.
本発明の目的は、上記のような水難溶性ホスファチジルセリンを水性組成物とすることで食品、医薬部外品などの幅広い分野での使用を可能にし、長期間保存してもホスファチジルセリンの析出、沈殿または浮上を生じることなく、均質で安定な分散状態を保持し、さらに、飲食品に添加する際に必要とされる耐酸性、耐塩性、耐熱性に優れ、該組成物を配合した飲食品、医薬部外品においても、ホスファチジルセリンが析出、沈澱、浮上したりすることがなく、安定性に優れたホスファチジルセリン含有水性組成物、およびこの水性組成物を含有する飲食品、医薬部外品を提供することにある。 The object of the present invention is to allow the use of a poorly water-soluble phosphatidylserine as described above as an aqueous composition to enable use in a wide range of fields such as foods and quasi-drugs, and precipitation of phosphatidylserine even after long-term storage, A food and drink that maintains a homogeneous and stable dispersion state without causing precipitation or floating, and is excellent in acid resistance, salt resistance, and heat resistance required for addition to the food and drink, and blended with the composition In addition, phosphatidylserine does not precipitate, precipitate, or float even in quasi-drugs, and has a stable phosphatidylserine-containing aqueous composition, and foods and drinks and quasi-drugs containing this aqueous composition Is to provide.
本発明者らは、上記課題解決のため鋭意研究した結果、特定の３種の界面活性剤を用いると、耐酸性、耐塩性、耐熱性に優れ、均一安定な、ホスファチジルセリンの分散液が得れることの知見を得て、本発明を完成するに至った。即ち本発明は次の〔１〕〜〔６〕である。
〔１〕 ホスファチジルセリン（Ａ）を、水系溶媒に分散させるための界面活性剤が、下記のＢ１、Ｂ２，およびＢ３の３成分を必須とし、かつＢ１／Ｂ２／Ｂ３の重量比０．１〜５０／０．１〜５０／０．１〜５０であることを特徴とする界面活性剤。
Ｂ１；炭素数１２〜１８の脂肪酸と平均重合度５〜１０のポリグリセリンとのモノエステル
Ｂ２；炭素数１２〜１８の脂肪酸とショ糖のエステル
Ｂ３；レシチン
〔２〕 ホスファチジルセリン（Ａ）０．００５重量％〜２５重量％と、前記〔１〕記載の界面活性剤０．２重量％〜５０重量％を含有するホスファチジルセリン含有水性組成物。
〔３〕｛ホスファチジルセリン（Ａ）／界面活性剤｝重量比が１／１０〜１／１であり、かつ、界面活性剤Ｂ１／Ｂ２／Ｂ３の活性剤重量比が、２〜１５／２〜１５／０．５〜１０ある〔２〕記載のホスファチジルセリン含有水性組成物。
〔４〕ホスファチジルセリンの平均粒径が２００ｎｍ以下である前記〔２〕または〔３〕に記載のホスファチジルセリン含有水性組成物。
〔５〕 安定剤（Ｃ）をさらに含有する前記の〔２〕〜〔４〕のいずれかに記載のホスファチジルセリン含有水性組成物。
As a result of intensive studies to solve the above problems, the present inventors have obtained a dispersion of phosphatidylserine having excellent acid resistance, salt resistance, heat resistance, and stability even when using three specific surfactants. As a result, the present invention has been completed. That is, the present invention includes the following [1] to [6].
[1] A surfactant for dispersing phosphatidylserine (A) in an aqueous solvent essentially comprises the following three components B1, B2, and B3, and a B1 / B2 / B3 weight ratio of 0.1 to 50 / 0.1-50 / 0.1-50 surfactant characterized by the above-mentioned.
B1; monoester B2 of fatty acid having 12 to 18 carbon atoms and polyglycerol having an average polymerization degree of 5 to 10; ester B3 of fatty acid having 12 to 18 carbon atoms and sucrose; lecithin [2] phosphatidylserine (A) 0. A phosphatidylserine-containing aqueous composition containing 005% to 25% by weight and 0.2% to 50% by weight of the surfactant described in [1] above.
[3] The {phosphatidylserine (A) / surfactant} weight ratio is 1/10 to 1/1, and the surfactant weight ratio of surfactant B1 / B2 / B3 is 2 to 15/2. The phosphatidylserine-containing aqueous composition according to [2], which is 15 / 0.5 to 10.
[4] The phosphatidylserine-containing aqueous composition according to [2] or [3], wherein the average particle diameter of phosphatidylserine is 200 nm or less.
[5] The aqueous phosphatidylserine-containing composition according to any one of [2] to [4], further including a stabilizer (C).
〔６〕 前記の〔２〕〜〔５〕のいずれかに記載のホスファチジルセリン含有水性組成物を含んでなることを特徴とする飲食品。
〔７〕 前記の〔２〕〜〔５〕のいずれかに記載のホスファチジルセリン含有水性組成物を含んでなることを特徴とする医薬部外品。
[6] A food or drink comprising the phosphatidylserine-containing aqueous composition according to any one of [2] to [5].
[7] A quasi-drug comprising the phosphatidylserine-containing aqueous composition according to any one of [2] to [5] above.
本発明によれば、ホスファチジルセリンが長期間保存しても均質で安定な分散状態を保つことができるホスファチジルセリン含有水性組成物が提供される。また、本発明のホスファチジルセリン含有水性組成物は、耐酸性、耐塩性、耐熱性にも優れ、食品および食品添加物に使用される酸および塩を配合しても安定性を保つことができ、６０〜１００℃で殺菌処理または必要に応じて１００〜１５０℃の高温殺菌または滅菌処理することができ、この際の加熱に対しても安定であり、また、長期間保存しても均一な状態を保つことができる。
このホスファチジルセリン含有水性組成物は、そのまま食品として摂取でき、さらに各種飲食品の製造に際して配合することによりホスファチジルセリンを含有する飲食品を得ることができる。
またさらに、本発明のホスファチジルセリン含有水性組成物は、医薬部外品にも配合することができ、塩や酸と併用したり、熱処理したりする場合にも安定性を有することから有用である。
ADVANTAGE OF THE INVENTION According to this invention, even if a phosphatidylserine is preserve | saved for a long period of time, the phosphatidylserine containing aqueous composition which can maintain a homogeneous and stable dispersion state is provided. Moreover, the phosphatidylserine-containing aqueous composition of the present invention is excellent in acid resistance, salt resistance, and heat resistance, and can maintain stability even when an acid and a salt used in foods and food additives are blended. It can be sterilized at 60 to 100 ° C. or, if necessary, sterilized at a high temperature or sterilized at 100 to 150 ° C., is stable to heating at this time, and is uniform even when stored for a long time. Can keep.
This aqueous phosphatidylserine-containing composition can be ingested as a food as it is, and furthermore, foods and drinks containing phosphatidylserine can be obtained by blending in the production of various foods and drinks.
Furthermore, the phosphatidylserine-containing aqueous composition of the present invention can be incorporated into quasi-drugs, and is useful because it has stability even when used in combination with salts and acids, or when heat-treated. .
本発明の界面活性剤組成物は、ホスファチジルセリン（Ａ）を、水系溶媒に分散するための界面活性剤が、下記のＢ１、Ｂ２，およびＢ３の３成分を必須とし、かつＢ１／Ｂ２／Ｂ３の重量比０．１〜５０／０．１〜５０／０．１〜５０であることを特徴とする。
Ｂ１；炭素数１２〜１８の脂肪酸と平均重合度５〜１０のポリグリセリンとのモノエステル
Ｂ２；炭素数１２〜１８の脂肪酸とショ糖のエステル
Ｂ３；レシチン下記のＢ１、Ｂ２，およびＢ３の３成分を用いることを特徴とする。
本発明で用いられるホスファチジルセリンは、グリセリンの１−、および２−位の位置に脂肪酸由来のアシル基を有し、３−位にホスホリルセリン基を有する化合物であり、動物由来、植物由来あるいは微生物由来などの起源に限定されるものではなく、また天然より得られるもの、酵素によりアシル基や塩基部分を交換させたもの、さらに水素添加させたもの、化学合成により得られたものなどが挙げられる。ここで構成脂肪酸としては、炭素数１２〜２０の飽和または不飽和の脂肪酸が好ましく挙げられる。
天然品としては、例えば卵黄、牛脳等の動物由来のもの、大豆、菜種または亜麻仁等の植物由来のものなどが挙げられる。好ましくは、ホスファチジルコリンを原料とし酵素で塩基交換したホスファチジルセリンが、工業的にも、入手性からもより好ましく挙げられる。
使用するホスファチジルセリンの純度は、特に限定されないが、純度の高いものが好ましい。ホスファチジルセリンの純度は、好ましくは、１０〜８０重量％、入手性から２０〜７０重量％がさらに好ましい。
なおまた、ホスファチジルセリンの合成方法としては、次の公知の方法が挙げられる。例えば、精製水に大豆由来のホスファチジルコリン（ホスファチジルコリン純度７０％）、セリン（食品添加物グレード）を加えて混合し懸濁させた後、さらに基質変換触媒として、ホスホリパーゼＤを加えて、４５〜５０℃の温度１５時間程度反応を行う。反応終了後、塩析して、凍結乾燥して、ホスファチジルセリンを得る。このホスファチジルセリン生成物中のホスファチジルセリン含量は、５０重量％程度である。
In the surfactant composition of the present invention, the surfactant for dispersing phosphatidylserine (A) in an aqueous solvent essentially comprises the following three components B1, B2, and B3, and B1 / B2 / B3 The weight ratio is 0.1-50 / 0.1-50 / 0.1-50.
B1; monoester B2 of fatty acid having 12 to 18 carbon atoms and polyglycerin having an average polymerization degree of 5 to 10; fatty acid having 12 to 18 carbon atoms and ester of sucrose B3; lecithin B1, B2, and B3 below A component is used.
The phosphatidylserine used in the present invention is a compound having a fatty acid-derived acyl group at the 1- and 2-positions of glycerin and a phosphorylserine group at the 3-position, derived from animals, plants or microorganisms. It is not limited to the origin of the origin and the like, and those obtained from nature, those obtained by exchanging acyl groups and base moieties with enzymes, those obtained by hydrogenation, those obtained by chemical synthesis, etc. . Here, preferred examples of the constituent fatty acid include saturated or unsaturated fatty acids having 12 to 20 carbon atoms.
Examples of natural products include those derived from animals such as egg yolk and cow brain, and those derived from plants such as soybean, rapeseed and flaxseed. Preferably, phosphatidylserine obtained by base exchange with an enzyme using phosphatidylcholine as a raw material is more preferable in terms of industrial and availability.
The purity of the phosphatidylserine used is not particularly limited, but a high purity is preferable. The purity of phosphatidylserine is preferably 10 to 80% by weight, and more preferably 20 to 70% by weight in view of availability.
In addition, as a method for synthesizing phosphatidylserine, the following known methods may be mentioned. For example, after adding phosphatidylcholine derived from soybean (phosphatidylcholine purity 70%) and serine (food additive grade) to purified water and mixing and suspending, phospholipase D is further added as a substrate conversion catalyst to 45 to 50 ° C. The reaction is carried out for about 15 hours. After completion of the reaction, salting out is carried out and lyophilized to obtain phosphatidylserine. The phosphatidylserine content in the phosphatidylserine product is about 50% by weight.
本発明に用いるＢ１成分は、炭素数１２〜１８の脂肪酸と平均重合度５〜１０のポリグリセリンとのモノエステルである。重合度が５〜１０のポリグリセリンとしては、ペンタグリセリン（５）、ヘキサグリセリン（６）、デカグリセリン（１０）等が挙げられる。炭素数１２〜１８の脂肪酸としては、ラウリン酸（Ｃ１２）、ミリスチン酸（Ｃ１４）、パルミチン酸（Ｃ１６）、ステアリン酸（Ｃ１８）、オレイン酸（Ｃ１８：１）等が挙げられる。
前記の炭素数１２〜１８の脂肪酸と重合度５〜１０のポリグリセリンとのモノエステルは、１種単独でまたは２種以上のものを混合して使用できる。
本発明に用いるＢ１成分の炭素数１２〜１８の脂肪酸と平均重合度５〜１０のポリグリセリンとのモノエステルのなかでも、好ましくは、デカグリセリンモノミリスチン酸エステル（モノミリスチン酸デカグリセリンという場合もある。以下同様）、ペンタグリセリンモノオレイン酸エステル、デカグリセリンモノオレイン酸エステル等が挙げられる。
The B1 component used in the present invention is a monoester of a fatty acid having 12 to 18 carbon atoms and polyglycerin having an average polymerization degree of 5 to 10. Examples of the polyglycerin having a polymerization degree of 5 to 10 include pentaglycerin (5), hexaglycerin (6), decaglycerin (10) and the like. Examples of the fatty acid having 12 to 18 carbon atoms include lauric acid (C12), myristic acid (C14), palmitic acid (C16), stearic acid (C18), and oleic acid (C18: 1).
The monoester of the fatty acid having 12 to 18 carbon atoms and polyglycerin having a polymerization degree of 5 to 10 can be used alone or in combination of two or more.
Among the monoesters of the B1 component fatty acid having 12 to 18 carbon atoms and polyglycerin having an average degree of polymerization of 5 to 10 used in the present invention, preferably, decaglycerin monomyristic acid ester (also referred to as demyristic acid monomyristic acid) And the like), pentaglycerin monooleate, decaglycerin monooleate and the like.
また、本発明に用いるＢ２成分の炭素数１２〜１８の脂肪酸とショ糖のエステルとしては、ショ糖と炭素数が１２〜１８の脂肪酸（Ｃ１２〜Ｃ１８）とのエステルであり、具体的には例えば、ショ糖モノラウリン酸（Ｃ１２）エステル、ショ糖モノミリスチン酸（Ｃ１４）エステル、ショ糖モノパルミチン酸（Ｃ１６）エステル、ショ糖モノステアリン酸（Ｃ１８）エステル、ショ糖モノオレイン酸（Ｃ１８：１）エステル等が挙げられる。
前記の炭素数１２〜１８の脂肪酸とショ糖のエステルは、１種単独で、または２種以上のものを混合して使用できる。本発明に用いる炭素数１２〜１８の脂肪酸とショ糖のエステルのなかでも、好ましくは、ショ糖ラウリン酸エステル、ショ糖ミリスチン酸エステル、ショ糖パルミチン酸エステル等が挙げられる。
Further, the ester of sucrose having 12 to 18 carbon atoms of the B2 component used in the present invention is an ester of sucrose and a fatty acid having 12 to 18 carbon atoms (C12 to C18). For example, sucrose monolauric acid (C12) ester, sucrose monomyristic acid (C14) ester, sucrose monopalmitic acid (C16) ester, sucrose monostearic acid (C18) ester, sucrose monooleic acid (C18: 1) ) Esters and the like.
The said C12-C18 fatty acid and sucrose ester can be used individually by 1 type or in mixture of 2 or more types. Among the esters of fatty acids having 12 to 18 carbon atoms and sucrose used in the present invention, sucrose laurate, sucrose myristate, sucrose palmitate and the like are preferable.
また、本発明に用いるＢ３成分のレシチンは、例えば、大豆レシチン、卵黄レシチン、酵素分解レシチンが挙げられる。これらのレシチンは、１種単独で、または２種以上配合して使用できる。 Examples of the B3 component lecithin used in the present invention include soybean lecithin, egg yolk lecithin, and enzymatically decomposed lecithin. These lecithins can be used alone or in combination of two or more.
本発明で用いる成分Ｂ１／Ｂ２／Ｂ３の界面活性剤の重量比は、０．１〜５０／０．１〜５０／０．１〜５０であり、さらに、２〜１５／２〜１５／０．５〜１０が好ましい。この比率の範囲であると、ホスファチジルセリンの分散液を調整する際に、安定した分散液となる。この範囲外であると、耐塩性や耐加熱安定性が悪くなるので好ましくない。 The weight ratio of the component B1 / B2 / B3 surfactant used in the present invention is 0.1-50 / 0.1-50 / 0.1-50, and 2-15 / 2-15 / 0. .5-10 are preferred. When the ratio is within this range, a stable dispersion is obtained when the dispersion of phosphatidylserine is adjusted. Outside this range, salt resistance and heat resistance stability deteriorate, which is not preferable.
本発明のホスファチジルセリン含有水性組成物は、ホスファチジルセリン（Ａ）０．００５重量％〜２５重量％と、前記の界面活性剤（Ｂ１＋Ｂ２＋Ｂ３）０．２重量％〜５０重量％を含有する。
本発明のホスファチジルセリン含有水性組成物において、ホスファチジルセリンは、水性組成物中に対して０．００５〜２５重量％、好ましくは０．０５〜１５重量％、より好ましくは０．５〜７．５重量％となるように配合するのが好ましい。
ホスファチジルセリンの配合量が ０．００５重量％より少ないと、ホスファチジルセリンの生理活性の機能を発揮することが難しく、２５重量％より
多い場合には、ホスファチジルセリン含有水性組成物の液の粘性が高くなり、乳化安定性が劣るので、好ましくない。
The phosphatidylserine-containing aqueous composition of the present invention contains 0.005 to 25% by weight of phosphatidylserine (A) and 0.2 to 50% by weight of the surfactant (B1 + B2 + B3).
In the phosphatidylserine-containing aqueous composition of the present invention, phosphatidylserine is 0.005 to 25% by weight, preferably 0.05 to 15% by weight, more preferably 0.5 to 7.5%, based on the aqueous composition. It is preferable to mix so that it may become weight%.
When the amount of phosphatidylserine is less than 0.005% by weight, it is difficult to exert the physiological activity of phosphatidylserine, and when it is more than 25% by weight, the viscosity of the phosphatidylserine-containing aqueous composition is high. This is not preferable because the emulsion stability is poor.
本発明のホスファチジルセリン含有水性組成物に用いるポリグリセリン脂肪酸エステル（Ｂ１）、ショ糖脂肪酸エステル（Ｂ２）、レシチン（Ｂ３）の界面活性剤の合計量は、通常０．２〜５０重量％、好ましくは１〜４０重量％、より好ましくは５〜２５重量％である。ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、レシチンの合計量が５０重量％を超えると、ホスファチジルセリン含有水性組成物を飲食物へ添加した際、界面活性剤特有の味が飲食品の味へ影響し、好ましくない。 The total amount of polyglycerin fatty acid ester (B1), sucrose fatty acid ester (B2), and lecithin (B3) surfactant used in the phosphatidylserine-containing aqueous composition of the present invention is usually 0.2 to 50% by weight, preferably Is 1 to 40% by weight, more preferably 5 to 25% by weight. When the total amount of polyglycerin fatty acid ester, sucrose fatty acid ester and lecithin exceeds 50% by weight, when a phosphatidylserine-containing aqueous composition is added to food or drink, the taste unique to the surfactant affects the taste of the food or drink. It is not preferable.
好ましくは、Ｂ１成分がデカグリセリンモノミリスチン酸エステル、ペンタグリセリンモノオレイン酸エステル、デカグリセリンモノオレイン酸エステルで、Ｂ２成分がショ糖ラウリン酸エステル、ショ糖ミリスチン酸エステル、ショ糖パルミチン酸エステル等で、Ｂ３成分がレシチンの組み合わせが挙げられる。 Preferably, B1 component is decaglycerin monomyristate, pentaglycerin monooleate, decaglycerin monooleate, and B2 component is sucrose laurate, sucrose myristate, sucrose palmitate, etc. , B3 component is a combination of lecithin.
ホスファチジルセリン含有水性組成物中に使用する｛ホスファチジルセリン（Ａ）と界面活性剤｝の重量比［Ａ／（Ｂ１＋Ｂ２＋Ｂ３）］は、１／１０〜１／１の配合比であるのが好ましい。［Ａ／（Ｂ１＋Ｂ２＋Ｂ３）］の重量比が、１／１０より少ないと、最終製品の味が悪くなる可能性が高く、１／１より多いと分散液の経時安定性が悪くなるので好ましくない。 The weight ratio [A / (B1 + B2 + B3)] of {phosphatidylserine (A) and surfactant} used in the phosphatidylserine-containing aqueous composition is preferably 1/10 to 1/1. If the weight ratio of [A / (B1 + B2 + B3)] is less than 1/10, there is a high possibility that the taste of the final product will be poor, and if it is more than 1/1, the stability with time of the dispersion will deteriorate, such being undesirable.
本発明のホスファチジルセリン含有水性組成物には、水（Ｄ成分とする）の他に、さらに安定剤（Ｃ成分とする）として、ガム質や糖アルコール、糖類などを用いてもが挙げられる。具体的には例えば、アラビアガム、キサンタンガム、トラガントガム、グアガム、ジェランガム、ローカストビーンガム等のガム質類；グリセリン等の多価アルコール類；マルチトール、還元水あめ、ラクチトール、パラチニット、ソルビトール、マンニトール、ブドウ糖果糖液糖、乳糖等の単糖類や二糖類；デキストリン等の多糖類；などが挙げられる。これらの安定剤は、１種単独で、あるいは２種以上混合して使用することができる。
より好ましくは、グリセリン、還元水あめが挙げられる。
Ｃ成分の安定剤の添加量としては、０．０１重量％〜８０重量％、好ましくは、１〜６０重量％、さらに好ましくは、１０〜５０重量％である。
本発明では、水性組成物とは、通常水を分散媒とするが、水分が少なくても水溶性の安定剤が多い場合には、ホスファチジルセリンが均一に安定して分散する液となり、その分散液を水等で希釈した場合には、水性分散液となりうるので、このような場合も含めて水性組成物という。
In the phosphatidylserine-containing aqueous composition of the present invention, in addition to water (referred to as component D), gums, sugar alcohols, saccharides and the like may be used as stabilizers (referred to as component C). Specifically, for example, gums such as gum arabic, xanthan gum, gum tragacanth, guar gum, gellan gum, locust bean gum; polyhydric alcohols such as glycerin; maltitol, reduced starch syrup, lactitol, palatinit, sorbitol, mannitol, glucose fructose And monosaccharides and disaccharides such as liquid sugar and lactose; polysaccharides such as dextrin; These stabilizers can be used individually by 1 type or in mixture of 2 or more types.
More preferably, glycerin and reduced water candy are mentioned.
The addition amount of the C component stabilizer is 0.01 to 80% by weight, preferably 1 to 60% by weight, and more preferably 10 to 50% by weight.
In the present invention, the aqueous composition usually uses water as a dispersion medium, but when there is a lot of water-soluble stabilizer even if there is little water, it becomes a liquid in which phosphatidylserine is uniformly and stably dispersed. When the liquid is diluted with water or the like, it can be an aqueous dispersion, and thus includes such a case as an aqueous composition.
本発明で使用する水は、飲食品、医薬部外品等に使用できる水であれば特に制限はなく、例えば、イオン交換水、蒸留水等の精製水、水道水、天然水、アルカリイオン水等が挙げられる。また、これは水のみであっても、その他に食品添加物を加えた水であってもよい。食品添加物としては、界面活性剤、安定剤、調味料、酸および塩などが挙げられる。
水の添加量としては、０．０１重量％〜９９．２重量％、好ましくは、１重量％〜８０重量％、さらに好ましくは、１０重量％〜６０重量％である。
The water used in the present invention is not particularly limited as long as it is water that can be used for foods and drinks, quasi drugs, and the like, for example, purified water such as ion-exchanged water and distilled water, tap water, natural water, and alkaline ionized water. Etc. In addition, this may be water alone or water with food additives added thereto. Examples of food additives include surfactants, stabilizers, seasonings, acids and salts.
The amount of water added is 0.01% to 99.2% by weight, preferably 1% to 80% by weight, and more preferably 10% to 60% by weight.
したがって、本発明では、水単独若しくは、前記の安定剤と水の混合物が分散媒であり、前記の安定剤と水の合計として添加量は、０．０１重量％〜９９．２重量％でよい。 Therefore, in the present invention, water alone or a mixture of the stabilizer and water is the dispersion medium, and the addition amount as the total of the stabilizer and water may be 0.01 wt% to 99.2 wt%. .
本発明では、上記の３種の界面活性剤に加え、本発明の効果を損なわない範囲において、目的や用途によりその他の成分や界面活性剤を混合して使用しても構わない。 In the present invention, in addition to the above three types of surfactants, other components and surfactants may be mixed and used depending on the purpose and application as long as the effects of the present invention are not impaired.
次に製造方法について記載する。
下記の工程Ｉ、II、IIIおよびVIを順次行い、水性組成物中のホスファチジルセリンの平均粒子径が２００ｎｍ以下となるようにすることを特徴とするホスファチジルセリン含有水性組成物の製造方法が挙げられる。
工程Ｉ；Ｂ１成分と、Ｂ２成分と、Ｂ３成分と、Ｄ成分の水とを、はかり取り、加熱溶解する。
前記の工程Ｉの場合は、配合物の液温度が６０〜８５℃になるように攪拌し、加熱溶解することが好ましい。
工程II；次いで、工程Ｉで得られた混合液に、Ａ成分のホスファチジルセリンを添加する。
工程III；前記の工程IIで得られた分散液を均質機による均質化圧力４９ＭＰａ（５００ｋｇ／ｃｍ2）以上の高せん断力を与える。
Next, a manufacturing method will be described.
Examples include a method for producing a phosphatidylserine-containing aqueous composition, wherein the following steps I, II, III and VI are sequentially performed so that the average particle diameter of phosphatidylserine in the aqueous composition is 200 nm or less. .
Step I: The B1, B2, B3 and D component water is weighed and dissolved by heating.
In the case of the above-mentioned step I, it is preferable to stir and dissolve by heating so that the liquid temperature of the blend is 60 to 85 ° C.
Step II: Next, the component A phosphatidylserine is added to the mixed solution obtained in Step I.
Step III: The dispersion obtained in Step II is subjected to a high shearing force of a homogenizing pressure of 49 MPa (500 kg / cm 2 ) or more using a homogenizer.
前記の工程Ｉ、IIに引き続いて、さらに下記の工程IVを行い、粒子径２００ｎｍ以下のホスファチジルセリン含有水性組成物を得るホスファチジルセリン含有水性組成物の製造方法が挙げられる。
工程IV；前記の工程IIの後、ホモジナイザーによる攪拌羽根の周速が７５０ｍ/分以上の高せん断力を与える。
前記の工程Ｉ、IIおよびIVを行い、さらに引き続いて工程IIIを行い粒子径２００ｎｍ以下のホスファチジルセリン含有水性組成物を得るホスファチジルセリン含有水性組成物の製造方法が挙げられる。
さらに安定剤を配合する場合には、Ａ成分のホスファチジルセリンを添加する前に配合することが望ましい。
Subsequent to Steps I and II described above, a method for producing a phosphatidylserine-containing aqueous composition that further performs the following Step IV to obtain a phosphatidylserine-containing aqueous composition having a particle size of 200 nm or less can be mentioned.
Step IV: After Step II described above, a high shear force with a peripheral speed of the stirring blade by a homogenizer of 750 m / min or more is applied.
Examples thereof include a method for producing a phosphatidylserine-containing aqueous composition in which the above-mentioned steps I, II and IV are carried out, followed by step III to obtain a phosphatidylserine-containing aqueous composition having a particle diameter of 200 nm or less.
Further, when a stabilizer is blended, it is desirable to blend before adding the phosphatidylserine of component A.
本発明のホスファチジルセリン含有水性組成物の製造方法は、前記の各種成分を所定量はかりとり、混合できればよく、特に、液温４０℃以上で攪拌、混合する。更に水性組成物の安定性を高めるために、高圧ホモジナイザー［商品名：マイクロフルイダイザー みづほ工業（株）製、アルティマイザー （株）スギノマシン製］などの均質化処理機を使用して４９ＭＰａ（５００Ｋｇ／ｃｍ2）以上、より好ましくは１００ＭＰａ以上、さらに好ましくは１５０ＭＰａ以上の高せん断力を与える方法、また例えばホモミキサー［商品名；ＴＫホモミキサー 特殊機化工業（株）製、クレアミックス エム・テクニック（株）製］で攪拌羽根の周速が７５０ｍ/分以上の高せん断力を与える方法等の均質化処理を行うことにより、均一な液状のホスファチジルセリン含有水性組成物を得ることができる。 The method for producing the phosphatidylserine-containing aqueous composition of the present invention is only required to measure and mix a predetermined amount of the above-mentioned various components. In particular, the solution is stirred and mixed at a liquid temperature of 40 ° C. or higher. In order to further improve the stability of the aqueous composition, a homogenizer such as a high-pressure homogenizer [trade name: manufactured by Microfluidizer Mizuho Kogyo Co., Ltd., Ultimizer Co., Ltd., Sugino Machine Co., Ltd.] is used. / Cm 2 ) or more, more preferably 100 MPa or more, more preferably 150 MPa or more, a method of giving a high shearing force, for example, a homomixer [trade name; TK Homomixer, Special Machine Industries Co., Ltd., Creamix M Technique A uniform liquid phosphatidylserine-containing aqueous composition can be obtained by performing a homogenization treatment such as a method of applying a high shearing force with a peripheral speed of a stirring blade of 750 m / min or more by “made by Co., Ltd.”.
また、均質化処理は前記の均質化処理機以外にも、ナノマイザー、超音波乳化機等の均質化処理機やアジホモミキサー、ウルトラミキサーなどのホモミキサーを用いることができる。
ホスファチジルセリン含有水性組成物をより安定化させるために、この均質化処理を２回以上行ってもよい。
このようにして得られるホスファチジルセリン含有水性組成物は、ホスファチジルセリンの平均粒径が２００ｎｍ以下となり、安定化する。平均粒径が１００ｎｍ以下では、透明性を帯びてくるようになり、さらに安定化するので好ましい。
分散方法としては、自然乳化法、転相乳化法、液晶乳化法、ゲル乳化法、およびＤ相乳化法およびＰＩＴ乳化法なども利用できる。また、これらの方法と前記均質化処理などの機械式乳化法を組み合わせて行ってもよい。
For the homogenization treatment, a homogenizer such as a nanomizer or an ultrasonic emulsifier, or a homomixer such as an azimuth homomixer or an ultramixer can be used in addition to the homogenizer.
In order to further stabilize the phosphatidylserine-containing aqueous composition, this homogenization treatment may be performed twice or more.
The phosphatidylserine-containing aqueous composition thus obtained is stabilized with an average particle diameter of phosphatidylserine of 200 nm or less. An average particle size of 100 nm or less is preferable because it becomes transparent and further stabilizes.
As a dispersion method, a natural emulsification method, a phase inversion emulsification method, a liquid crystal emulsification method, a gel emulsification method, a D phase emulsification method, a PIT emulsification method, and the like can be used. Moreover, you may carry out combining these methods and mechanical emulsification methods, such as the said homogenization process.
本発明のホスファチジルセリン含有水性組成物は、そのまま摂取する、あるいは主に、茶系飲料、発酵乳飲料、スポーツ飲料、炭酸飲料、栄養飲料などの飲料や、パン、めん、菓子類、乳肉製品、調味料などの食品にホスファチジルセリンを添加するための配合原料として使用することができる。その用途としては、特に制限はなく、あらゆる種類の飲食品に適用することができる。
本発明のホスファチジルセリン含有水性組成物を添加する食品としては、例えば、パン、ビスケット、キャンディー、ゼリーなどのパン・菓子類や、ヨーグルト、ハムなどの乳肉加工食品や、味噌、ソース、タレ、ドレッシングなどの調味料や、豆腐、麺類などの加工食品や、マーガリン、ファットスプレッド、ショートニングなどの油脂加工食品や、粉末飲料、粉末スープなどの粉末食品などが挙げられる。さらにその形状が、カプセル状、タブレット状、粉末状、顆粒状などにした健康食品や特定保健用食品などを挙げることができる。
本発明のホスファチジルセリン含有水性組成物を添加する飲料としては、食塩、鉄分などの塩類やミネラル分、酸味料、甘味料、アルコール、ビタミン、フレーバーおよび果汁の中から少なくとも１種を含む飲料、例えば、茶系飲料、スポーツ飲料、果汁飲料、発酵乳飲料、アルコール飲料、ビタミン・ミネラル飲料などが挙げられる。さらに、加工乳、豆乳、体質改善のための飲料、生理効果を期待できる天然素材をホスファチジルセリンと組み合わせた飲料などを挙げることができる。
これらの使用時、ホスファチジルセリン含有水性組成物の配合量は、特に限定されないが、例えば製品中、０．０１〜１０重量％が望ましい。
前記のホスファチジルセリン含有水性組成物は、対象としては特に限定されないが、例えば、人、牛、豚、羊等の家畜、犬、猫、ウサギ、ねずみ等の小動物等を対象としてホスファチジルセリン含有水性組成物を経口投与することができる。
ホスファチジルセリンの摂取量としては、成人で１００ｍｇ／日〜３００ｍｇ／日程度である。
The phosphatidylserine-containing aqueous composition of the present invention is ingested as it is or mainly drinks such as tea-based drinks, fermented milk drinks, sports drinks, carbonated drinks, nutrition drinks, bread, noodles, confectionery, dairy products, It can be used as a raw material for adding phosphatidylserine to foods such as seasonings. There is no restriction | limiting in particular as the use, It can apply to all kinds of food-drinks.
Examples of the food to which the phosphatidylserine-containing aqueous composition of the present invention is added include, for example, bread and confectionery such as bread, biscuits, candy and jelly, processed milk foods such as yogurt and ham, miso, sauce, sauce and dressing And other processed foods such as tofu and noodles, processed oils and fats such as margarine, fat spread, and shortening, and powdered foods such as powdered drinks and powdered soups. Furthermore, health foods and foods for specified health use whose shapes are capsules, tablets, powders, granules, etc. can be mentioned.
Beverages to which the aqueous phosphatidylserine-containing composition of the present invention is added include beverages containing at least one of salts and minerals such as salt and iron, acidulants, sweeteners, alcohol, vitamins, flavors and fruit juices, for example Tea beverages, sports beverages, fruit juice beverages, fermented milk beverages, alcoholic beverages, vitamin / mineral beverages, and the like. Furthermore, processed milk, soy milk, beverages for improving the constitution, beverages combining natural materials that can be expected to have physiological effects with phosphatidylserine, and the like.
At the time of use, the amount of the phosphatidylserine-containing aqueous composition is not particularly limited, but is preferably 0.01 to 10% by weight in the product, for example.
The phosphatidylserine-containing aqueous composition is not particularly limited as an object, but for example, phosphatidylserine-containing aqueous composition for humans, cattle, pigs, sheep, and other domestic animals, dogs, cats, rabbits, rats, and other small animals Can be administered orally.
The intake of phosphatidylserine is about 100 mg / day to 300 mg / day for adults.
本発明のホスファチジルセリン含有水性組成物は、ドリンク剤などの医薬部外品にホスファチジルセリンを添加するための配合原料として使用することができる。その用途としては、特に制限はなく、例えば、栄養ドリンク剤、リップクリーム、軟膏、カプセル状、タブレット状、粉末状、顆粒状等の医薬部外品が挙げられる。 The aqueous phosphatidylserine-containing composition of the present invention can be used as a raw material for adding phosphatidylserine to quasi-drugs such as drinks. The use is not particularly limited, and examples thereof include quasi drugs such as energy drinks, lip balms, ointments, capsules, tablets, powders, and granules.
本発明のホスファチジルセリン含有水性組成物は、食品分野に使用できる界面活性剤を使用しているので安全性に優れ、化粧水などの化粧料にホスファチジルセリンを添加するための配合原料として使用することもできる。その用途としては、特に制限はなく、皮膚や毛髪に直接使用される化粧料および浴用化粧料等あらゆる種類の化粧料に適用することができる。例えば、化粧水、ボディーローション、ヘアリキッド、ヘアトニック、育毛剤、浴用剤等である。本発明のホスファチジルセリン含有水性組成物は、保湿性、皮膚の保護、油性成分の分散性向上等にも利用できる。 The aqueous phosphatidylserine-containing composition of the present invention uses a surfactant that can be used in the food field, so it is excellent in safety and should be used as a raw material for adding phosphatidylserine to cosmetics such as skin lotions. You can also. The application is not particularly limited, and can be applied to all types of cosmetics such as cosmetics used directly on the skin and hair and bath cosmetics. For example, lotion, body lotion, hair liquid, hair tonic, hair restorer, bath preparation and the like. The aqueous phosphatidylserine-containing composition of the present invention can also be used for moisture retention, skin protection, improvement of dispersibility of oily components, and the like.
次に、実施例に基づいて本発明をさらに詳細に説明する。
次に用いた試験方法、評価方法を示す。
１．保存安定性試験１；
実施例および比較例で得たホスファチジルセリン含有水性組成物を試料として用い、１００ｍｌサンプルビンに入れ、調製直後、および４０℃での３０日静置保存後の外観状態を目視により次の評価基準で評価した。○は状態良好、△は状態がやや悪い、×は状態が悪く、析出・浮遊・沈殿が発生、−は未測定をそれぞれ表す。
２．耐熱性試験
精製水にホスファチジルセリン含有水溶組成物を１％添加し、常温でのホスファチジルセリン含有水性組成物の水溶液の外観状態を目視により評価した。さらに、この水溶液の耐熱性を確認するため、この水溶液を湯煎にかけ液温が８５℃に達温した時点より３０分間加熱処理を行った。これらの水溶液を室温にて放冷した後、外観状態を目視により評価し、ホスファチジルセリン含有水性組成物の水溶液の耐熱性を確認した。○は状態良好、△は状態がやや悪い、×は状態が悪く、析出・浮遊・沈殿が発生、−は未測定をそれぞれ表す。
３．水性組成物の平均粒径の測定
水性組成物の平均粒径の測定には、サブミクロン粒子分析装置［ＣＯＵＬＴＥＲ Ｎ４ＳＤ型 ベックマン・コールター（株）製］を用いた。
Next, based on an Example, this invention is demonstrated further in detail.
Next, the test method and evaluation method used are shown.
1. Storage stability test 1;
Using the phosphatidylserine-containing aqueous compositions obtained in Examples and Comparative Examples as samples, put them in 100 ml sample bottles, and visually check the appearance after standing still at 40 ° C. for 30 days according to the following evaluation criteria. evaluated. ○ indicates a good state, Δ indicates a slightly bad state, × indicates a poor state, precipitation / floating / precipitation occurs, and − indicates no measurement.
2. Heat resistance test 1% of a phosphatidylserine-containing aqueous composition was added to purified water, and the appearance of an aqueous solution of the phosphatidylserine-containing aqueous composition at room temperature was visually evaluated. Furthermore, in order to confirm the heat resistance of this aqueous solution, this aqueous solution was subjected to a hot water bath, and heat treatment was performed for 30 minutes from the time when the liquid temperature reached 85 ° C. After these aqueous solutions were allowed to cool at room temperature, the appearance state was visually evaluated to confirm the heat resistance of the aqueous solution of the phosphatidylserine-containing aqueous composition. ○ indicates a good state, Δ indicates a slightly bad state, × indicates a poor state, precipitation / floating / precipitation occurs, and − indicates no measurement.
3. Measurement of Average Particle Size of Aqueous Composition A submicron particle analyzer [COULTER N4SD type manufactured by Beckman Coulter, Inc.] was used for measurement of the average particle size of the aqueous composition.
４．１ 耐酸・耐熱試験
クエン酸にてｐＨを３に調整した精製水にホスファチジルセリン含有水性組成物を１％添加し、常温での外観状態を目視により評価し、ホスファチジルセリン含有水性組成物の耐酸性を確認した。さらに、この酸性条件での耐熱性を確認するため、この水性組成物含有酸性水溶液を湯煎にかけ液温が８５℃に達温した時点より３０分間加熱処理を行った。これらの水性組成物含有酸性水溶液を室温にて放冷した後、外観状態を目視により評価し、ホスファチジルセリン含有水性組成物の耐酸・耐熱性を確認した。○はほとんど均一状態で良好、△は状態がやや悪い、×は状態が悪く、析出・浮遊・沈殿が発生、−は未測定をそれぞれ表す。
４．２ 耐酸保存安定性試験
前記の耐酸・耐熱試験を行った試験溶液の４０℃静置保存試験を実施し、３０日静置保存後の外観状態を目視により評価した。○はほとんど均一状態で良好、△は状態がやや悪い、×は状態が悪く、析出・浮遊・沈殿が発生、−は未測定をそれぞれ表す。
５．１ 耐塩性・耐熱性試験
同様に、食塩を５％含有する精製水にホスファチジルセリン含有水性組成物を１％添加し、常温での外観状態を目視により評価し、ホスファチジルセリン含有水性組成物の耐塩性を確認した。さらに、この高塩濃度条件での耐熱性を確認するため、この水性組成物含有食塩水を湯煎にかけ、液温が８５℃に達温した時点より３０分間加熱処理を行った。これらの水性組成物含有食塩水の外観状態を目視により評価し、ホスファチジルセリン含有水性組成物の耐塩・耐熱性を確認した。○はほとんど均一状態で良好、△は状態がやや悪い、×は状態が悪く、析出・浮遊・沈殿が発生、−は未測定をそれぞれ表す。
５．２ 耐塩保存安定性試験
前記の耐酸・耐熱試験を行った試験溶液の４０℃静置保存試験を実施し、３０日静置保存後の外観状態を目視により評価した。○はほとんど均一状態で良好、△は状態がやや悪い、×は状態が悪く、析出・浮遊・沈殿が発生、−は未測定をそれぞれ表す。
4.1 Acid resistance / heat resistance test 1% of a phosphatidylserine-containing aqueous composition was added to purified water adjusted to pH 3 with citric acid, and the appearance at room temperature was visually evaluated. Acid resistance was confirmed. Furthermore, in order to confirm the heat resistance under the acidic conditions, the acidic aqueous solution containing the aqueous composition was subjected to a hot water bath and subjected to a heat treatment for 30 minutes from the time when the liquid temperature reached 85 ° C. After these aqueous composition-containing acidic aqueous solutions were allowed to cool at room temperature, the appearance was visually evaluated to confirm the acid resistance and heat resistance of the phosphatidylserine-containing aqueous composition. ○ is almost uniform and good, Δ is slightly bad, × is bad, precipitation / floating / precipitation occurs, and − indicates unmeasured.
4.2 Acid Resistance Storage Stability Test The test solution subjected to the acid resistance / heat resistance test was subjected to a 40 ° C. still storage test, and the appearance after 30 days storage was visually evaluated. ○ is almost uniform and good, Δ is slightly bad, × is bad, precipitation / floating / precipitation occurs, and − indicates unmeasured.
5.1 Salt resistance / heat resistance test Similarly, 1% of a phosphatidylserine-containing aqueous composition is added to purified water containing 5% of sodium chloride, the appearance at room temperature is visually evaluated, and a phosphatidylserine-containing aqueous composition. The salt resistance of was confirmed. Furthermore, in order to confirm the heat resistance under this high salt concentration condition, this aqueous composition-containing saline was subjected to a hot water bath, and heat treatment was performed for 30 minutes from the time when the liquid temperature reached 85 ° C. The appearance of these aqueous composition-containing saline was visually evaluated to confirm the salt resistance and heat resistance of the phosphatidylserine-containing aqueous composition. ○ is almost uniform and good, Δ is slightly bad, × is bad, precipitation / floating / precipitation occurs, and − indicates unmeasured.
5.2 Salt Resistance Storage Stability Test The test solution subjected to the acid resistance / heat resistance test described above was subjected to a 40 ° C. still storage test, and the appearance after 30 days storage was visually evaluated. ○ is almost uniform and good, Δ is slightly bad, × is bad, precipitation / floating / precipitation occurs, and − indicates unmeasured.
６．＜ＰＳ含量の測定方法＞
ホスファチジルセリン含量は、高速液体クロマトグラフィーで測定した。
条件は次の通り。
機種；高速液体クロマトグラフィー（（株）日立製作所 モデルＤ７０００）、
固定相；シリカゲルカラム（直経４．６ｍｍ×長さ２５０ｍｍ）
移動相；アセトニトリル：メタノール：リン酸＝７８０：５０：９の混合溶媒、
検出；紫外線波長２０２ｎｍ、
あらかじめ測定した検量線から算定する。
6). <Measurement method of PS content>
The phosphatidylserine content was measured by high performance liquid chromatography.
The conditions are as follows.
Model: High performance liquid chromatography (Hitachi, Ltd. Model D7000),
Stationary phase; silica gel column (straight diameter 4.6 mm x length 250 mm)
Mobile phase; acetonitrile: methanol: phosphoric acid = 780: 50: 9 mixed solvent,
Detection; ultraviolet wavelength 202 nm,
Calculate from a calibration curve measured in advance.
＜ホスファチジルセリン試作品の合成＞
特開２００２−２１８９９１号公報記載の方法に準じて、精製水に大豆由来のホスファチジルコリン（ホスファチジルコリン純度７０％）、セリン（食品添加物グレード）塩化カルシウム、グリセリン脂肪酸モノエステルを加えて混合し懸濁させた後、さらに基質変換触媒として、ストレプトマイセス属のホスフォリパーゼＤ（旭化成工業（株）品）を加えて、４５〜５０℃の温度１５時間反応を行った。反応終了後、塩析し、凍結乾燥して、ホスファチジルセリンを得た。このホスファチジルセリン生成物中のホスファチジルセリン含有量は、高速液体クロマトグラフィーで測定したところ５０重量％であった。
<Synthesis of phosphatidylserine prototype>
According to the method described in JP-A-2002-218991, soybean-derived phosphatidylcholine (phosphatidylcholine purity 70%), serine (food additive grade) calcium chloride, and glycerin fatty acid monoester are added to, mixed and suspended. After that, Streptomyces phospholipase D (Asahi Kasei Kogyo Co., Ltd. product) was further added as a substrate conversion catalyst, and the reaction was carried out at 45 to 50 ° C. for 15 hours. After completion of the reaction, salting out was performed and freeze-dried to obtain phosphatidylserine. The phosphatidylserine content in the phosphatidylserine product was 50% by weight as measured by high performance liquid chromatography.
実施例１
２０００ｍＬ容ステンレス製ビーカーに、ショ糖パルミチン酸エステル［商品名：サンソフトＳＥ−１６Ｐ 太陽化学（株）製］４０ｇ（４重量％）とグリセリン［食添グリセリングレード］３５０ｇ（３５重量％）、水５００ｇ（５０重量％）の順に入れ、スリーワンモーターでかき混ぜながら８０℃に加温した。モノオレイン酸ペンタグリセリン［商品名：サンソフトＡ−１７１Ｅ 太陽化学（株）製］４０ｇ（４重量％）、酵素分解大豆レシチン［商品名：サンレシチンＷ−１ 太陽化学（株）製］２０ｇ（２重量％）を添加し、十分溶解させた後、前記のホスファチジルセリン試作品［ホスファチジルセリン含有量５０重量％］５０ｇ（５重量％）を添加し、ホスファチジルセリンを分散した。次いで高圧ホモジナイザー１４７ＭＰａ（１５００ｋｇ／ ｃｍ2）の圧力で均質化処理を行い、平均粒径が１４４ｎｍのホスファチジルセリン分散液約９００ｇを得た（収率９０％）。（ホスファチジルセリン／界面活性剤＝１／４） なお、表中には、配合組成は重量％で示した。
Example 1
In a 2000 mL stainless steel beaker, sucrose palmitate ester [trade name: Sunsoft SE-16P Taiyo Kagaku Co., Ltd.] 40 g (4 wt%), glycerin [food additive glycerin grade] 350 g (35 wt%), water It put in order of 500 g (50 weight%), and it heated at 80 degreeC, stirring with a three-one motor. Monooleic acid pentaglycerin [trade name: Sunsoft A-171E Taiyo Kagaku Co., Ltd.] 40 g (4% by weight), enzyme-degraded soybean lecithin [trade name: Sanlecithin W-1 Taiyo Kagaku Co., Ltd.] 20 g ( 2 wt%) was added and dissolved sufficiently, and then the above phosphatidylserine prototype [phosphatidylserine content 50 wt%] 50 g (5 wt%) was added to disperse phosphatidylserine. Next, homogenization was performed at a pressure of 147 MPa (1500 kg / cm 2 ) of a high-pressure homogenizer to obtain about 900 g of a phosphatidylserine dispersion having an average particle size of 144 nm (yield 90%). (Phosphatidylserine / surfactant = 1/4) In the table, the composition was shown by weight%.
比較例１
モノオレイン酸ペンタグリセリン、ショ糖パルミチン酸エステルおよび酵素分解大豆レシチンの合計１００ｇをモノオレイン酸ペンタグリセリン１００ｇ（１０重量％）とした以外は、実施例１と全く同じ操作を行い、平均粒径が３１４ｎｍのホスファチジルセリン分散液約９００ｇを得た。（ホスファチジルセリン／界面活性剤＝１／４）
Comparative Example 1
Except for the total 100 g of monooleic acid pentaglycerin, sucrose palmitate and enzyme-degraded soybean lecithin was changed to 100 g (10% by weight) of monooleic acid pentaglycerin, the same operation as in Example 1 was performed, and the average particle size was About 900 g of a 314 nm phosphatidylserine dispersion was obtained. (Phosphatidylserine / surfactant = 1/4)
比較例２
実施例１におけるモノオレイン酸ペンタグリセリン、ショ糖パルミチン酸エステルおよび酵素分解大豆レシチンの合計１００ｇをショ糖パルミチン酸エステル１００ｇ（１０重量％）とした以外は、実施例１と同様に操作を行い、平均粒径が１１３ｎｍのゲル状のホスファチジルセリン分散液約９００ｇを得た。（ホスファチジルセリン／界面活性剤＝１／４）
Comparative Example 2
The same operation as in Example 1 was carried out except that 100 g (10% by weight) of sucrose palmitate was added to 100 g (10% by weight) of sucrose palmitate as a total of 100 g of monooleate pentaglycerin, sucrose palmitate and enzyme-decomposed soybean lecithin in Example 1. About 900 g of a gel-like phosphatidylserine dispersion having an average particle diameter of 113 nm was obtained. (Phosphatidylserine / surfactant = 1/4)
比較例３
モノオレイン酸ペンタグリセリン、ショ糖パルミチン酸エステルおよび酵素分解大豆レシチンの合計１００ｇを酵素分解大豆レシチン１００ｇ（１０重量％）とした以外は、実施例１と同様の操作を行い、平均粒径が２２６ｎｍのホスファチジルセリン分散液約９００ｇを得た。（ホスファチジルセリン／界面活性剤＝１／４）
結果を表１に示す。
なお、表中には、ホスファチジルセリン（ＰＳと略す、５０％含有量）の製品の量と純度換算した量で示す。
Comparative Example 3
The average particle size was 226 nm, except that the total 100 g of monooleic acid pentaglycerin, sucrose palmitate and enzyme-decomposed soybean lecithin was changed to 100 g (10% by weight) of enzyme-decomposed soybean lecithin. About 900 g of a phosphatidylserine dispersion was obtained. (Phosphatidylserine / surfactant = 1/4)
The results are shown in Table 1.
In the table, the amount of phosphatidylserine (abbreviated as PS, 50% content) and the amount converted to purity are shown.
以上の結果から、比較例１は耐熱試験溶液、耐塩・耐熱試験溶液、耐酸・耐熱試験溶液およびホスファチジルセリン分散液自体の４０℃３０日間静置保存における安定性において劣っている。比較例２はゲル状組成物で水への分散性が劣っており、また、耐塩・耐熱試験溶液および耐酸・耐熱試験溶液の４０℃３０日間静置保存における安定性が共に劣っている。比較例３は耐熱試験溶液、耐塩・耐熱試験溶液、耐酸・耐熱試験溶液およびホスファチジルセリン分散液自体の安定性が劣っている。それに対して、実施例１は、ホスファチジルセリン分散液自体の４０℃３０日間静置保存における安定性に優れ、耐熱、耐塩、耐酸性が共に優れ、それぞれの試験溶液の４０℃３０日間静置保存後も安定であることがわかる。 From the above results, Comparative Example 1 is inferior in the stability of the heat resistance test solution, salt resistance / heat resistance test solution, acid resistance / heat resistance test solution and phosphatidylserine dispersion itself when stored at 40 ° C. for 30 days. Comparative Example 2 is a gel-like composition that is inferior in water dispersibility, and is inferior in both the salt resistance / heat resistance test solution and the acid resistance / heat resistance test solution when stored at 40 ° C. for 30 days. In Comparative Example 3, the stability of the heat resistance test solution, the salt resistance / heat resistance test solution, the acid resistance / heat resistance test solution, and the phosphatidylserine dispersion itself is poor. On the other hand, Example 1 is excellent in stability of the phosphatidylserine dispersion itself at 40 ° C. for 30 days, and excellent in heat resistance, salt resistance, and acid resistance, and each test solution is stored at 40 ° C. for 30 days. It turns out that it is stable later.
実施例２
２０００ｍＬ容ステンレス製ビーカーに、ショ糖ラウリン酸エステル［商品名：リョートーシュガーエステルＬ−１６９５ 三菱化学フーズ（株）製］４０ｇ（４重量％）とグリセリン５００ｇ（５０重量％）、水３５０ｇ（３５重量％）の順に入れ、かき混ぜながら８０℃に加温した。モノミリスチン酸デカグリセリン［商品名：リョートーポリグリエステルＭ−１０Ｄ 三菱化学フーズ（株）製］４０ｇ（４重量％）、大豆レシチン［商品名：サンレシチンＬ−８ 太陽化学（株）製］２０ｇ（２重量％）を添加し、十分溶解させた後、前記のホスファチジルセリン試作品［ホスファチジルセリン含有量５０重量％］５０ｇ（５重量％）を添加し、ホスファチジルセリンを分散した。次いで高圧ホモジナイザー１６２ＭＰａ（１６５０ｋｇ／ ｃｍ2）の圧力で均質化処理を行い、平均粒径が９１ｎｍのホスファチジルセリン分散液約９００ｇを得た。（ホスファチジルセリン／界面活性剤＝１／４）
Example 2
In a 2000 mL stainless steel beaker, 40 g (4% by weight) of sucrose laurate [trade name: Ryoto Sugar Ester L-1695 manufactured by Mitsubishi Chemical Foods Co., Ltd.], 500 g (50% by weight) of glycerin, and 350 g (35% of water) Weight%) and heated to 80 ° C. with stirring. Monomyristic acid decaglycerin [trade name: Ryoto-polyglycerate M-10D manufactured by Mitsubishi Chemical Foods Co., Ltd.] 40 g (4% by weight), soybean lecithin [trade name: Sanlecithin L-8 manufactured by Taiyo Chemical Co., Ltd.] 20 g (2 wt%) was added and sufficiently dissolved, and then the above phosphatidylserine prototype [phosphatidylserine content 50 wt%] 50 g (5 wt%) was added to disperse phosphatidylserine. Next, homogenization was performed at a pressure of 162 MPa (1650 kg / cm 2 ) of a high-pressure homogenizer to obtain about 900 g of a phosphatidylserine dispersion having an average particle diameter of 91 nm. (Phosphatidylserine / surfactant = 1/4)
比較例４
ショ糖ラウリン酸エステルおよび大豆レシチンの合計６０ｇをショ糖ラウリン酸エステル６０ｇ（６重量％）とした以外は、実施例１と同様の操作を行い、平均粒径が２１０ｎｍのホスファチジルセリン分散液約９００ｇを得た。（ホスファチジルセリン／界面活性剤＝１／４）
Comparative Example 4
Except for a total of 60 g of sucrose laurate and soybean lecithin, 60 g (6 wt%) of sucrose laurate was used, and the same operation as in Example 1 was carried out, and about 900 g of a phosphatidylserine dispersion having an average particle size of 210 nm Got. (Phosphatidylserine / surfactant = 1/4)
比較例５
ショ糖ラウリン酸エステルおよび大豆レシチンの合計６０ｇを大豆レシチン６０ｇ（６重量％）とした以外は、実施例１と同様の操作を行い、平均粒径が４３７ｎｍのホスファチジルセリン分散液約９００ｇを得た。（ホスファチジルセリン／界面活性剤＝１／４）
Comparative Example 5
Except for the total 60 g of sucrose laurate and soy lecithin was changed to 60 g (6 wt%) soy lecithin, the same operation as in Example 1 was performed to obtain about 900 g of a phosphatidylserine dispersion having an average particle size of 437 nm. . (Phosphatidylserine / surfactant = 1/4)
比較例６
ショ糖ラウリン酸エステルおよびモノミリスチン酸デカグリセリンの合計８０ｇをショ糖ラウリン酸エステル８０ｇ（８重量％）とした以外は、実施例１と同様な操作を行い、平均粒径が８１ｎｍのホスファチジルセリン分散液を得た。（ホスファチジルセリン／界面活性剤＝１／４）
結果を表２に示す。なお、表中には、ホスファチジルセリン（ＰＳと略す、５０％含有量）の製品の量と含有量から換算した量で示す。
Comparative Example 6
A phosphatidylserine dispersion having an average particle diameter of 81 nm was carried out in the same manner as in Example 1 except that 80 g of sucrose laurate and decaglycerin monomyristate were changed to 80 g (8 wt%) of sucrose laurate. A liquid was obtained. (Phosphatidylserine / surfactant = 1/4)
The results are shown in Table 2. In addition, in the table | surface, it shows by the quantity converted from the quantity and content of the product of phosphatidylserine (abbreviated as PS, 50% content).
以上の結果から、比較例４は耐熱性試験溶液およびホスファチジルセリン分散液自体の保存安定性が劣っており、耐塩・耐熱試験溶液、耐酸・耐熱試験溶液の保存安定性が若干劣っていた。比較例５は耐熱試験溶液の保存安定性が若干劣っており、耐塩・耐熱試験溶液、耐酸・耐熱試験溶液およびホスファチジルセリン分散液自体の保存安定性が共に劣っていた。比較例６は耐熱性試験、耐塩・耐熱性および耐酸・耐熱試験溶液の保存安定性が劣っている。それに対して、実施例２は、ホスファチジルセリン分散液自体の保存安定性が優れており、さらに耐熱、耐塩、耐酸性が共に優れ、それぞれの試験溶液の４０℃３０日間静置保存後も安定であることがわかる。 From the above results, Comparative Example 4 was inferior in the storage stability of the heat resistance test solution and the phosphatidylserine dispersion itself, and was slightly inferior in the storage stability of the salt / heat resistance test solution and the acid / heat resistance test solution. In Comparative Example 5, the storage stability of the heat resistance test solution was slightly inferior, and the storage stability of the salt resistance / heat resistance test solution, the acid resistance / heat resistance test solution, and the phosphatidylserine dispersion itself was both inferior. Comparative Example 6 is inferior in heat resistance test, salt / heat resistance, and storage stability of acid / heat resistance test solution. On the other hand, Example 2 is excellent in storage stability of the phosphatidylserine dispersion itself, and further excellent in heat resistance, salt resistance, and acid resistance, and is stable after storage at 40 ° C. for 30 days. I know that there is.
実施例３
２０００ｍＬ容ステンレス製ビーカーに、ショ糖ミリスチン酸エステル［商品名：リョートーシュガーエステルＭ−１６９５ 三菱化学フーズ（株）製］４０ｇ（４重量％）、還元水飴［商品名：アマミール 東和化成工業（株）製］３２０ｇ（３２重量％）、水５００ｇ（５０重量％）の順に入れ、かき混ぜながら８０℃に加温した。モノオレイン酸デカグリセリン［商品名：ＳＹグリスターＭＯ−７５０ 阪本薬品工業（株）製］６０ｇ（６重量％）、大豆レシチン［商品名：ＳＬＰ−ＰＣ５５ ツルーレシチン工業（株）製］３０ｇ（３重量％）を添加し、十分溶解させた後、ホスファチジルセリン［ホスファチジルセリン含有量５０重量％］５０ｇ（５重量％）を添加し、ホスファチジルセリンを分散した。次いで高圧ホモジナイザーで１４７ＭＰａ（１５００ｋｇ／ ｃｍ2）の圧力で均質化する工程を２回行い、平均粒径が１１６ｎｍの均一なホスファチジルセリン分散液約９００ｇを得た。（ホスファチジルセリン／界面活性剤＝１／５．２）
Example 3
In a 2000 mL stainless steel beaker, sucrose myristic acid ester [trade name: Ryoto Sugar Ester M-1695 manufactured by Mitsubishi Chemical Foods Co., Ltd.] 40 g (4% by weight), reduced starch syrup [trade name: Amamiru Towa Kasei Kogyo Co., Ltd. ) Made] 320 g (32 wt%) and water 500 g (50 wt%) were added in this order, and the mixture was heated to 80 ° C. while stirring. Monooleic acid decaglycerin [trade name: SY Glyster MO-750, Sakamoto Yakuhin Kogyo Co., Ltd.] 60 g (6 wt%), soybean lecithin [trade name: SLP-PC55, True Lecithin Kogyo Co., Ltd.] 30 g (3 wt. %) Was added and dissolved sufficiently, and then 50 g (5% by weight) of phosphatidylserine [phosphatidylserine content 50% by weight] was added to disperse the phosphatidylserine. Subsequently, the process of homogenizing at a pressure of 147 MPa (1500 kg / cm 2 ) with a high-pressure homogenizer was performed twice to obtain about 900 g of a uniform phosphatidylserine dispersion having an average particle diameter of 116 nm. (Phosphatidylserine / surfactant = 1 / 5.2)
実施例４
実施例３の還元水飴３２０ｇおよび水５００ｇを水８２０ｇ（８２重量％）とした以外は、実施例３と同様な操作を行い、平均粒径が１１８ｎｍの均一なホスファチジルセリン分散液約９００ｇを得た。（ホスファチジルセリン／界面活性剤＝１／５．２）
結果を表３に示す。なお、表中には、ホスファチジルセリン（ＰＳと略す、５０重量％含有量）の試作品の量と純度換算した量で示す。
Example 4
The same operation as in Example 3 was performed except that 320 g of reduced starch syrup and 500 g of water in Example 3 were changed to 820 g (82% by weight) of water to obtain about 900 g of a uniform phosphatidylserine dispersion having an average particle size of 118 nm. . (Phosphatidylserine / surfactant = 1 / 5.2)
The results are shown in Table 3. In the table, the amount of phosphatidylserine (abbreviated as PS, 50 wt% content) and the amount converted to purity are shown.
以上の結果から、実施例３は、ホスファチジルセリン分散液自体の保存安定性が優れており、また耐熱、耐塩、耐酸性が共に優れ、４０℃３０日間静置保存後も安定であり、また、実施例４は、ホスファチジルセリン分散液、耐塩・耐熱試験溶液、耐酸・耐熱試験溶液の４０℃３０日間静置保存において、安定性で実施例３より若干劣っていたが安定であった。 From the above results, Example 3 is excellent in storage stability of the phosphatidylserine dispersion itself, excellent in both heat resistance, salt resistance, and acid resistance, and stable after storage at 40 ° C. for 30 days. In Example 4, the phosphatidylserine dispersion, salt / heat resistance test solution, and acid / heat resistance test solution were stored at 40 ° C. for 30 days, but the stability was slightly inferior to that of Example 3, but it was stable.
実施例５
実施例２のホスファチジルセリン分散液を用いて、第４表の組成で飲料を調製し、１００ｍＬ容ビンに充填し密封した。この飲料を８５℃で３０分間加熱殺菌し、飲料を調製した。このようにして得られた飲料は分散状態が安定であった。さらにこの飲料を４０℃の恒温槽に３０日間静置保存した後、分散安定性を評価したところ、ホスファチジルセリンの析出は全く認められず、分散状態は安定であった。
Example 5
Using the phosphatidylserine dispersion of Example 2, a beverage was prepared with the composition shown in Table 4, filled into a 100 mL bottle and sealed. This beverage was heat sterilized at 85 ° C. for 30 minutes to prepare a beverage. The beverage thus obtained was stable in dispersion. Furthermore, this beverage was stored in a constant temperature bath at 40 ° C. for 30 days and then evaluated for dispersion stability. As a result, no precipitation of phosphatidylserine was observed, and the dispersion state was stable.
比較例７
第４表の配合材料中、実施例２のホスファチジルセリン分散液の代わりに比較例４のホスファチジルセリン分散液を用いた以外は実施例５と同様にして飲料を調製した。このようにして得られた飲料は、分散状態が不安定であった。この飲料を４０℃の恒温槽に３０日間静置保存した後、分散安定性を評価したところ、ホスファチジルセリンの析出が認められ、分散状態は不安定であった。
結果を表４に示す。
Comparative Example 7
A beverage was prepared in the same manner as in Example 5 except that the phosphatidylserine dispersion of Comparative Example 4 was used instead of the phosphatidylserine dispersion of Example 2 in the blended materials shown in Table 4. The beverage thus obtained was unstable in dispersion state. The beverage was stored in a constant temperature bath at 40 ° C. for 30 days, and then the dispersion stability was evaluated. As a result, precipitation of phosphatidylserine was observed, and the dispersion state was unstable.
The results are shown in Table 4.
以上の結果から、実際の飲料に配合した本発明の実施例２の分散液を用いた処方は、耐酸性、耐熱性等に優れているのに対して、比較例４の分散液を用いた処方が耐酸性、耐熱性等に劣っていることがわかる。 From the above results, the prescription using the dispersion liquid of Example 2 of the present invention blended in an actual beverage was excellent in acid resistance, heat resistance, etc., whereas the dispersion liquid of Comparative Example 4 was used. It can be seen that the formulation is inferior in acid resistance, heat resistance and the like.
実施例６
実施例２のホスファチジルセリン分散液を用いて、第５表の組成で化粧水を調製し、１００ｍＬ容ビンに充填し密封した。この化粧水を９５℃で１５分間加熱殺菌し、化粧水を調製した。このようにして得られた化粧水は、状態が透明性を帯びて安定であった。さらにこの化粧水を４０℃の恒温槽に３０日間静置保存した後、安定性を評価したところ、ホスファチジルセリンの析出は全く認められず、安定であった。
Example 6
Using the phosphatidylserine dispersion of Example 2, lotion was prepared with the composition shown in Table 5, filled into a 100 mL bottle and sealed. This lotion was sterilized by heating at 95 ° C. for 15 minutes to prepare a lotion. The lotion thus obtained was transparent and stable. Furthermore, this skin lotion was stored in a constant temperature bath at 40 ° C. for 30 days and then evaluated for stability. As a result, no precipitation of phosphatidylserine was observed, and the skin lotion was stable.
比較例８
第５表の配合材料中、実施例２のホスファチジルセリン分散液の代わりに比較例４のホスファチジルセリン分散液を用いた以外は実施例６と同様にして化粧水を調製した。このようにして得られた化粧水の状態は透明性がほとんどなく不安定であった。また、この化粧水を４０℃の恒温槽に３０日間静置保存した後、安定性を評価したところ、ホスファチジルセリンの析出が認められた。
結果を表５に示す。
Comparative Example 8
A lotion was prepared in the same manner as in Example 6 except that the phosphatidylserine dispersion of Comparative Example 4 was used instead of the phosphatidylserine dispersion of Example 2 in the blended materials shown in Table 5. The state of the lotion thus obtained was unstable with little transparency. Moreover, when this lotion was stored in a constant temperature bath at 40 ° C. for 30 days, and stability was evaluated, precipitation of phosphatidylserine was observed.
The results are shown in Table 5.
以上の結果から、実際の化粧水に配合した本発明の実施例２の分散液を用いた処方は、耐熱性等に優れているのに対して、比較例４の分散液を用いた処方が耐熱性等に劣っていることがわかる。 From the above results, the prescription using the dispersion liquid of Example 2 of the present invention blended in actual lotion is excellent in heat resistance and the like, while the prescription using the dispersion liquid of Comparative Example 4 is It turns out that it is inferior to heat resistance etc.
Claims (7)
Ｂ１；炭素数１２〜１８の脂肪酸と平均重合度５〜１０のポリグリセリンとのモノエステル
Ｂ２；炭素数１２〜１８の脂肪酸とショ糖のエステル
Ｂ３；レシチン The surfactant for dispersing phosphatidylserine (A) in an aqueous solvent essentially comprises the following three components B1, B2, and B3, and a weight ratio of B1 / B2 / B3 of 0.1 to 50/0. .1-50 / 0.1-50 surfactant.
B1; monoester B2 of a fatty acid having 12 to 18 carbon atoms and polyglycerin having an average degree of polymerization of 5 to 10; an ester B3 of fatty acid having 12 to 18 carbon atoms and sucrose; lecithin
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2004077115A JP2005263668A (en) | 2004-03-17 | 2004-03-17 | Phosphatidylserine-containing aqueous composition and use |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2004077115A JP2005263668A (en) | 2004-03-17 | 2004-03-17 | Phosphatidylserine-containing aqueous composition and use |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2005263668A true JP2005263668A (en) | 2005-09-29 |
Family
ID=35088580
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2004077115A Pending JP2005263668A (en) | 2004-03-17 | 2004-03-17 | Phosphatidylserine-containing aqueous composition and use |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2005263668A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010235490A (en) * | 2009-03-31 | 2010-10-21 | Fancl Corp | Phosphatidylserine-containing capsule and phosphatidylserine composition for capsule filling |
| JP2011093881A (en) * | 2009-10-27 | 2011-05-12 | Lipogen Ltd | Therapeutic composition and method for alleviating symptom of premenstrual syndrome (pms) |
| WO2011142445A1 (en) * | 2010-05-14 | 2011-11-17 | ナガセケムテックス株式会社 | Composition containing stabilized phosphatidylserine |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0717855A (en) * | 1992-09-02 | 1995-01-20 | Maruha Corp | Cerebral function-improving composition, learning ability-enhancing agent, mnemonic agent, dementia-preventing agent, dementia-treating agent, or functional food having cerebral function-improving effect |
| JPH07227227A (en) * | 1993-12-20 | 1995-08-29 | Sanei Gen F F I Inc | Stable emulsified composition and food containing the same |
| JPH1017475A (en) * | 1996-06-26 | 1998-01-20 | Sagami Chem Res Center | Improver for lipid in blood and food additive |
| JP2003169632A (en) * | 2001-12-08 | 2003-06-17 | Sapuri:Kk | Health food containing rice germ oil, yolk oil and phosphatidylserine |
-
2004
- 2004-03-17 JP JP2004077115A patent/JP2005263668A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0717855A (en) * | 1992-09-02 | 1995-01-20 | Maruha Corp | Cerebral function-improving composition, learning ability-enhancing agent, mnemonic agent, dementia-preventing agent, dementia-treating agent, or functional food having cerebral function-improving effect |
| JPH07227227A (en) * | 1993-12-20 | 1995-08-29 | Sanei Gen F F I Inc | Stable emulsified composition and food containing the same |
| JPH1017475A (en) * | 1996-06-26 | 1998-01-20 | Sagami Chem Res Center | Improver for lipid in blood and food additive |
| JP2003169632A (en) * | 2001-12-08 | 2003-06-17 | Sapuri:Kk | Health food containing rice germ oil, yolk oil and phosphatidylserine |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010235490A (en) * | 2009-03-31 | 2010-10-21 | Fancl Corp | Phosphatidylserine-containing capsule and phosphatidylserine composition for capsule filling |
| JP2011093881A (en) * | 2009-10-27 | 2011-05-12 | Lipogen Ltd | Therapeutic composition and method for alleviating symptom of premenstrual syndrome (pms) |
| JP2015057441A (en) * | 2009-10-27 | 2015-03-26 | リポゲン エルティディ． | Therapeutic composition for alleviating symptom accompanying premenstrual syndrome (pms) |
| WO2011142445A1 (en) * | 2010-05-14 | 2011-11-17 | ナガセケムテックス株式会社 | Composition containing stabilized phosphatidylserine |
| CN102844034A (en) * | 2010-05-14 | 2012-12-26 | 长濑化成株式会社 | Composition containing stabilized phosphatidylserine |
| JPWO2011142445A1 (en) * | 2010-05-14 | 2013-07-22 | ナガセケムテックス株式会社 | Composition comprising stabilized phosphatidylserine |
| TWI558326B (en) * | 2010-05-14 | 2016-11-21 | 長瀨化成股份有限公司 | A composition containing stabilized phosphatidylserine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP4044354B2 (en) | Composition having alcohol resistance, acid resistance and salt resistance and uses | |
| JP3880265B2 (en) | Aqueous solution of fat-soluble substances | |
| JP7347620B2 (en) | Oil-in-water emulsion composition and method for producing the oil-in-water emulsion composition | |
| KR20190089063A (en) | An underwater type emulsion composition, and a method for producing the emulsion composition for underwater type | |
| US7470436B2 (en) | Water-soluble composition containing coenzyme Q10 | |
| AU2006231967B2 (en) | Oil-in-water emulsions containing lignan-class compounds and compositions containing the same | |
| JP2006075164A (en) | Emulsion containing unsaturated fatty acid and its ester | |
| JP6715930B2 (en) | Gel-like food composition and food using the same | |
| JP6465388B2 (en) | Emulsifying dispersant and emulsifying composition | |
| JP2008245588A (en) | Emulsifier composition and oil-in-water emulsion | |
| JP4910927B2 (en) | Astaxanthin-containing emulsion and production method | |
| JP3870740B2 (en) | Ceramide dispersion, production method and application | |
| JP2004196781A (en) | Water-soluble composition containing coenzyme Q10 | |
| JP6080269B2 (en) | Feed composition, feed, and feed production method | |
| JP2005179313A (en) | Method for producing base agent for skin cosmetic, and skin cosmetic | |
| JP2004154060A (en) | Phosphatidylserine solubilizing solution, production method and use | |
| JP3562010B2 (en) | Oil and fat-containing water-soluble composition and food and drink containing the same | |
| JP2014108104A (en) | Beverage | |
| JP2002291442A (en) | Plant sterol-containing water-soluble composition, production method and use | |
| JP2005263668A (en) | Phosphatidylserine-containing aqueous composition and use | |
| JP4518042B2 (en) | Method for producing water-soluble composition containing coenzyme Q10 | |
| JP6867915B2 (en) | Emulsification stabilizer for oil-in-water emulsification composition | |
| JP2006056816A (en) | Pre-emulsion containing fat-soluble vitamins | |
| JP2824598B2 (en) | Nutrition composition | |
| JP4019402B2 (en) | Oil-soluble substance solubilized composition, production method thereof, and food and drink containing the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20070314 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20100714 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20100720 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20100921 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20101019 |
|
| A02 | Decision of refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A02 Effective date: 20110315 |