WO2007023931A1 - Composition for prevention of increase in blood alcohol level - Google Patents
Composition for prevention of increase in blood alcohol level Download PDFInfo
- Publication number
- WO2007023931A1 WO2007023931A1 PCT/JP2006/316678 JP2006316678W WO2007023931A1 WO 2007023931 A1 WO2007023931 A1 WO 2007023931A1 JP 2006316678 W JP2006316678 W JP 2006316678W WO 2007023931 A1 WO2007023931 A1 WO 2007023931A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- acid
- increase
- composition
- basic amino
- salt
- Prior art date
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- 229910000389 calcium phosphate Inorganic materials 0.000 description 1
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- FYHXNYLLNIKZMR-UHFFFAOYSA-N calcium;carbonic acid Chemical compound [Ca].OC(O)=O FYHXNYLLNIKZMR-UHFFFAOYSA-N 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
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- 239000012153 distilled water Substances 0.000 description 1
- 239000006196 drop Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
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- 239000003995 emulsifying agent Substances 0.000 description 1
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- 235000019414 erythritol Nutrition 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
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- 239000000417 fungicide Substances 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
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- 238000010438 heat treatment Methods 0.000 description 1
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- VZCYOOQTPOCHFL-UPHRSURJSA-N maleic acid Chemical compound OC(=O)\C=C/C(O)=O VZCYOOQTPOCHFL-UPHRSURJSA-N 0.000 description 1
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- 239000011707 mineral Substances 0.000 description 1
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- 235000019198 oils Nutrition 0.000 description 1
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- 239000008188 pellet Substances 0.000 description 1
- 235000011197 perejil Nutrition 0.000 description 1
- 239000000825 pharmaceutical preparation Substances 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
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- 206010036067 polydipsia Diseases 0.000 description 1
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- 150000004032 porphyrins Chemical class 0.000 description 1
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 1
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- 239000008159 sesame oil Substances 0.000 description 1
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- 235000020183 skimmed milk Nutrition 0.000 description 1
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- 238000002791 soaking Methods 0.000 description 1
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- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 238000007920 subcutaneous administration Methods 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- BDHFUVZGWQCTTF-UHFFFAOYSA-M sulfonate Chemical compound [O-]S(=O)=O BDHFUVZGWQCTTF-UHFFFAOYSA-M 0.000 description 1
- 239000000829 suppository Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 239000000454 talc Substances 0.000 description 1
- 229910052623 talc Inorganic materials 0.000 description 1
- QEMXHQIAXOOASZ-UHFFFAOYSA-N tetramethylammonium Chemical compound C[N+](C)(C)C QEMXHQIAXOOASZ-UHFFFAOYSA-N 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 229940078499 tricalcium phosphate Drugs 0.000 description 1
- 229910000391 tricalcium phosphate Inorganic materials 0.000 description 1
- 235000019731 tricalcium phosphate Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
- 150000003751 zinc Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/33—Heterocyclic compounds
- A61K31/395—Heterocyclic compounds having nitrogen as a ring hetero atom, e.g. guanethidine or rifamycins
- A61K31/41—Heterocyclic compounds having nitrogen as a ring hetero atom, e.g. guanethidine or rifamycins having five-membered rings with two or more ring hetero atoms, at least one of which being nitrogen, e.g. tetrazole
- A61K31/4164—1,3-Diazoles
- A61K31/4172—Imidazole-alkanecarboxylic acids, e.g. histidine
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/185—Acids; Anhydrides, halides or salts thereof, e.g. sulfur acids, imidic, hydrazonic or hydroximic acids
- A61K31/19—Carboxylic acids, e.g. valproic acid
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/185—Acids; Anhydrides, halides or salts thereof, e.g. sulfur acids, imidic, hydrazonic or hydroximic acids
- A61K31/19—Carboxylic acids, e.g. valproic acid
- A61K31/191—Carboxylic acids, e.g. valproic acid having two or more hydroxy groups, e.g. gluconic acid
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/185—Acids; Anhydrides, halides or salts thereof, e.g. sulfur acids, imidic, hydrazonic or hydroximic acids
- A61K31/19—Carboxylic acids, e.g. valproic acid
- A61K31/195—Carboxylic acids, e.g. valproic acid having an amino group
- A61K31/197—Carboxylic acids, e.g. valproic acid having an amino group the amino and the carboxyl groups being attached to the same acyclic carbon chain, e.g. gamma-aminobutyric acid [GABA], beta-alanine, epsilon-aminocaproic acid or pantothenic acid
- A61K31/198—Alpha-amino acids, e.g. alanine or edetic acid [EDTA]
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P25/00—Drugs for disorders of the nervous system
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P25/00—Drugs for disorders of the nervous system
- A61P25/30—Drugs for disorders of the nervous system for treating abuse or dependence
- A61P25/32—Alcohol-abuse
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P39/00—General protective or antinoxious agents
- A61P39/02—Antidotes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- composition for suppressing increase in blood alcohol concentration Composition for suppressing increase in blood alcohol concentration
- the present invention relates to a composition for suppressing an increase in blood alcohol concentration, comprising a basic amino acid or a salt thereof as an active ingredient.
- Patent Document 1 a mixture of koji vinegar (see Patent Document 1), cabbage, red shiso, carrot and parsley juice (Patent Document) 2), ethanol-insoluble matter of an aqueous solvent extract of ginseng (see Patent Document 3), glycerol (see Patent Document 4), a composition containing a tea extract and a porphyrin pigment (see Patent Document 5), Pinot extract (see Patent Document 6) and the like are known.
- Patent Document 7 Japanese Patent Laid-Open No. 63-141562
- Patent Document 2 Japanese Patent Laid-Open No. 2-138128
- Patent Document 3 Japanese Patent Laid-Open No. 5-170659
- Patent Document 4 JP-A-6-14751
- Patent Document 5 JP-A-6-256201
- Patent Document 6 Japanese Patent Laid-Open No. 2001-58952
- Patent Document 7 JP-A 61-50917
- an object of the present invention is to provide a composition for suppressing an increase in blood alcohol concentration.
- the present invention relates to the following (1) to (14).
- a composition for suppressing an increase in blood alcohol concentration comprising a basic amino acid or a salt thereof as an active ingredient.
- composition according to (1) wherein the composition is ortin, arginine, lysine, histidine, or citrulline.
- composition according to the above (3), wherein the organic acid is acetic acid, lactic acid, malic acid, fumaric acid, tartaric acid, or citrate.
- composition according to any one of (1) to (4) above, wherein the composition is a pharmaceutical or food additive.
- a method for suppressing an increase in blood alcohol concentration comprising administering or ingesting an effective amount of a basic amino acid or a salt thereof to a subject in need.
- the present invention can provide a safe and effective composition for suppressing an increase in blood alcohol concentration, which contains a basic amino acid or a salt thereof as an active ingredient.
- FIG. 1 is a graph showing the inhibitory effect of ortin on the increase in blood ethanol concentration after ethanol intake.
- the country in the graph represents the control group, ⁇ represents test group 1 (ingestion of ortine hydrochloride), and ⁇ represents test group 2 (ingestion of ortine hydrochloride and citrate).
- the vertical axis represents blood ethanol concentration (g / L), and the horizontal axis represents elapsed time (hours) after ethanol intake.
- * And ** indicate that there is a significant difference from the control group at Student's t-test! With a risk rate of less than 5% and 1%, respectively.
- FIG. 2 is a graph showing the effect of histidine on the increase in blood ethanol concentration after ethanol intake.
- the country in the graph represents the control group, ⁇ represents test group 1 (histidine intake), and ⁇ represents test group 2 (histidine hydrochloride intake).
- the vertical axis represents blood ethanol concentration (g / L), and the horizontal axis represents elapsed time (hours) after ethanol intake. * In the Student's t-test, the risk rate is less than 5% and there is a significant difference from the control group.
- FIG. 3 is a graph showing the effect of lysine or citrulline on the increase in blood ethanol concentration after ethanol intake.
- the country in the graph represents the control group, ⁇ represents test group 1 (lysine phosphate intake), and ⁇ represents test group 2 (citrulline intake).
- the vertical axis represents blood ethanol concentration (g / L), and the horizontal axis represents elapsed time (hours) after ethanol intake. * In the Student's t-test, the risk rate is less than 5% and there is a significant difference from the control group.
- FIG. 4 is a graph showing the inhibitory effect of lysine on the rise of blood ethanol after ethanol intake.
- the country in the graph represents the control group, and ⁇ represents test group 1 (lysine hydrochloride intake).
- the vertical axis represents blood ethanol concentration (g / L), and the horizontal axis represents elapsed time (time) after ethanol intake.
- * Indicates a Student's t-test with a risk rate of less than 5% compared to the control group. Represents a significant difference.
- FIG. 5 is a graph showing the effect of arginine in suppressing blood ethanol elevation after ethanol intake.
- the country in the graph represents the control group, and ⁇ represents test group 1 (arginine intake).
- the vertical axis represents blood ethanol concentration (g / L), and the horizontal axis represents elapsed time (hours) after ethanol intake. * Indicates that there is a significant difference from the control group at Student's t-test with a risk rate of less than 5%.
- the basic amino acid used in the present invention is preferably a force orthine such as orthine, arginine, lysine, histidine or citrulline.
- the basic amino acids may be used alone or in a mixture of two or more.
- any of L-form, D-form, and a mixture of L-form and D-form may be used, but L-form is preferably used.
- Examples of basic amino acid salts include acid addition salts, metal salts, ammonium salts, calo salts with organic amines, amino acid addition salts, and the like.
- Acid addition salts include inorganic acid salts such as hydrochloride, sulfate, nitrate and phosphate, acetate, maleate, fumarate, citrate, malate, lactate, a-ketoglutaric acid Organic salts such as salts, dalconates, and power prillates.
- inorganic acid salts such as hydrochloride, sulfate, nitrate and phosphate, acetate, maleate, fumarate, citrate, malate, lactate, a-ketoglutaric acid Organic salts such as salts, dalconates, and power prillates.
- Examples of the metal salt include alkali metal salts such as sodium salt and potassium salt, alkaline earth metal salts such as magnesium salt and strength salt, aluminum salt and zinc salt.
- Ammonium salts include salts such as ammonia and tetramethyl ammonium.
- organic amine addition salt examples include salts of morpholine, piperidine and the like.
- amino acid addition salt examples include salts of glycine, ferrolanine, lysine, aspartic acid, dartamic acid and the like.
- the organic acid used in the present invention examples include acetic acid, lactic acid, malic acid, fumaric acid, tartaric acid, citrate, and the like, and acetic acid or citrate is more preferable.
- the above organic acids may be used alone or as a mixture of two or more.
- the composition of the present invention may contain the above basic amino acid or a salt thereof as an active ingredient, and may further contain the above organic acid.
- the blending weight ratio of the basic amino acid or salt thereof to the organic acid is preferably 1 to 0.01 to 100, more preferably 1 to 0.1 to 10, Particularly preferred is 1 to 1 to 1.5.
- composition of the present invention can be used as a pharmaceutical or food additive (hereinafter also referred to as the pharmaceutical or food supplement of the present invention).
- composition of the present invention when used as a medicine, the basic amino acid or a salt thereof can be administered as it is, but it is usually desirable to provide it as various preparations.
- the preparation contains a basic amino acid or a salt thereof as an active ingredient, but may further contain any other active ingredient for treatment.
- these pharmaceutical preparations are produced by any method well known in the technical field of pharmaceutics by mixing the active ingredient together with one or more pharmaceutically acceptable carriers.
- the dosage form of the preparation is the ability to increase oral administration, which is desirable to use the most effective treatment, or parenteral administration such as intravenous, intraperitoneal or subcutaneous administration. Oral administration is preferred.
- dosage forms to be administered include tablets, powders, granules, pills, suspensions, emulsions, soaking agents, decoction, capsules, syrups, solutions, elixirs, extracts, tinctures, fluid extracts, etc. Any of these oral preparations, injections, drops, creams, suppositories and the like can be used, but they are preferably used as oral preparations.
- Liquid preparations such as syrups suitable for oral administration include saccharides such as water, sucrose, sorbitol, and fructose, Daricols such as polyethylene glycol and propylene glycol, sesame oil, olive oil, soybean oil and the like. Oils, p-hydroxybenzoates and other preservatives, para-benzoic acid derivatives such as methyl para-benzoate, preservatives such as sodium benzoate, and flavors such as strawberry flavor and peppermint. It can be formulated.
- tablets, powders and granules suitable for oral administration include saccharides such as lactose, sucrose, bud sugar, sucrose, mannitol and sorbitol, starch such as potato, wheat and corn, carbonic acid Calcium, calcium sulfate, sodium bicarbonate, sodium salt Disintegration of minerals, crystalline cellulose, plant powder such as licorice powder, gentian powder, starch, agar, gelatin powder, crystalline cellulose, carmellose sodium, carmellose calcium, calcium carbonate, sodium bicarbonate, sodium alginate, etc.
- saccharides such as lactose, sucrose, bud sugar, sucrose, mannitol and sorbitol
- starch such as potato, wheat and corn
- Disintegration of minerals crystalline cellulose
- plant powder such as licorice powder, gentian powder, starch, agar, gelatin powder, crystalline cellulose, carmel
- magnesium stearate magnesium stearate, talc, hydrogenated vegetable oil, macrogol, silicone oil and other lubricants, polyvinylenorenoreconole, hydroxypropinoresenorelose, methinoresenorelose, ethinoresenorose, carmellose, gelatin, starch It can be formulated by adding a binder such as glue, a surfactant such as fatty acid ester, and a plasticizer such as glycerin.
- a binder such as glue
- a surfactant such as fatty acid ester
- plasticizer such as glycerin
- an injection is preferably a sterile aqueous preparation containing a basic amino acid or a salt thereof that is isotonic with the blood of the recipient.
- a solution for injection is prepared using a carrier such as a salt solution, a glucose solution, or a mixture of a salt solution and a glucose solution.
- parenteral agents one kind selected from the preservatives, preservatives, flavors, excipients, disintegrants, lubricants, binders, surfactants, plasticizers, etc. exemplified in the oral preparations. Or more auxiliary components can be added.
- the concentration of the basic amino acid or a salt thereof in the medicament of the present invention is appropriately selected according to the type of the preparation, the effect expected by administration of the preparation, etc. Is 0.1 to: LOO% by weight, preferably 0.5 to 80% by weight, particularly preferably 1 to 70% by weight.
- the dosage and frequency of administration of the medicament of the present invention vary depending on the administration form, patient age, body weight, nature or severity of the symptoms to be treated, but are usually as a basic amino acid or a salt thereof per adult day. 50 mg to 30 g, preferably lOO mg to: LOg, particularly preferably 2 OO mg to 3 g, once a day or several times.
- the administration period is not particularly limited, but is usually 1 day to 1 year, preferably 1 week to 3 months.
- composition of the present invention when used as a food additive, a basic amino acid or a salt thereof can be used as it is, but a basic amino acid or a salt thereof can be obtained by the same method as that for the above preparation.
- a food additive containing as an active ingredient may be prepared.
- the food additive of the present invention may be mixed or dissolved with other food additives as necessary, for example. Processed into powder, granule, pellet, tablet, and various liquid forms.
- the food and drink containing the food additive of the present invention (hereinafter also referred to as the food and drink of the present invention) is a general production of food and drink except that the food additive of the present invention is added to the food and drink. By using this method, it can be processed and manufactured.
- the food and drink of the present invention are, for example, fluidized bed granulation, stirring granulation, extrusion granulation, rolling granulation, airflow granulation, compression molding granulation, pulverization granulation, spray granulation, spray granulation, etc.
- Granulation method coating method such as pan coating, fluidized bed coating, dry coating, expansion method such as no-dry, excess steam method, foam mat method, microwave heating method, extrusion granulator and extruder etc. It can also be produced using a method or the like.
- Examples of the food and drink of the present invention include juices, soft drinks, teas, lactic acid bacteria beverages, fermented milk, frozen desserts, butter, cheese, yogurt, processed milk, skim milk, and other dairy products, ham, and sauce.
- Livestock products such as hamburgers, hamburgers, fish paste products such as rice cakes, bamboo rings, and fish balls, egg products such as soup, egg tofu, cookies, jelly, chewing gum, candy, snacks , Pickles, salmon products, dried fish, boiled fish, salted products, soups, seasonings, etc.
- the food and drink of the present invention is in the form of, for example, powdered food, sheet food, bottled food, canned food, retort food, capsule food, tablet food, liquid food, and drink. Also good.
- the food / beverage products of the present invention can be used as food / beverage products such as health foods, functional foods, dietary supplements, foods for specified health use, and the like for suppressing an increase in blood alcohol concentration.
- the food additive or food or drink of the present invention includes additives generally used in food and drink, for example, the food additive labeling handbook (Japan Food Additives Association, issued on January 6, 1997). Sweeteners, coloring agents, preservatives, thickening stabilizers, antioxidants, color formers, bleaching agents, fungicides, gum bases, bittering agents, enzymes, brighteners, acidulants, seasonings, emulsifiers, strengthening Agents, manufacturing agents, fragrances, spice extracts and the like may be added.
- the food additive labeling handbook Jopan Food Additives Association, issued on January 6, 1997.
- Sweeteners, coloring agents, preservatives, thickening stabilizers, antioxidants, color formers, bleaching agents, fungicides, gum bases, bittering agents, enzymes, brighteners, acidulants, seasonings, emulsifiers, strengthening Agents, manufacturing agents, fragrances, spice extracts and the like may be added.
- the amount of the food additive of the present invention added to the food or drink of the present invention is appropriately selected according to the type of food or drink, the effect expected from the intake of the food or drink, etc. Usually 0.1 to 90% by weight, preferably 0.5 to 80% by weight, particularly preferably It is added to contain 1 to 70% by weight.
- the intake of the food and drink of the present invention varies depending on the intake form, the age, weight, etc. of the intake person, it is usually 50 mg to 30 g as a basic amino acid or a salt thereof per day for an adult. Take 1OOmg ⁇ : L0g, more preferably 200mg ⁇ 3g, once or several times a day.
- the intake period is not particularly limited, but is usually 1 day to 1 year, preferably 1 week to 3 months.
- An increase in blood alcohol concentration can be suppressed by administering or ingesting the medicament or food or drink of the present invention before drinking, during drinking or after drinking.
- DBAZ2Cr mice (Oss, 7 weeks old, purchased from Japan SLC) were used for the test. Breeding conditions were room temperature 22 ⁇ 2 ° C, humidity 35 ⁇ 15%, and free intake of feed and water. Each test group consisted of 5 mice. First, ethanol was orally administered to give 4 g / kg body weight, and 30 minutes later, distilled water was given to the control group mice and body weight was given to the test group 1 mice.
- Test Example 2 In Test Example 1, an aqueous solution prepared so that the mice in Test Group 1 ingest 2 g of histidine per kg body weight (manufactured by Kyowa Hakko Kogyo Co., Ltd.) was used to give the mice in Test Group 2 2 g of histidine hydrochloride per kg body weight. A test was conducted in the same manner as in Test Example 1, except that an aqueous solution prepared so as to be ingested (manufactured by Kyowa Hakko Kogyo Co., Ltd.) was orally administered.
- FIG. 2 shows that in both Test Group 1 and Test Group 2, the increase in blood ethanol concentration after ethanol administration was significantly suppressed.
- Test Example 1 an aqueous solution prepared so that mice in test group 1 were fed 2 g of lysine sulfonate (manufactured by Kyowa Hakko Kogyo Co., Ltd.) per kg of body weight was used to give 2 g of citrulline (kg of test group 2) The same test as in Test Example 1 was conducted, except that an aqueous solution prepared to ingest Kyowa Hakko Kogyo Co., Ltd. was orally administered.
- Test Example 1 an aqueous solution was prepared so that the control group and test group 1 consisted of two groups, and mice of test group 1 received 2 g of lysine hydrochloride (produced by Kyowa Hakko Kogyo Co., Ltd.) per 1 kg body weight. The same test as in Test Example 1 was conducted, except that was administered orally.
- FIG. 4 shows that in test group 1, an increase in blood ethanol concentration after ethanol administration was markedly suppressed.
- Test Example 1 the control group and the test group 1 were divided into two groups, and the test group 1 mice were weighed lkg.
- FIG. 5 shows that in test group 1, the increase in blood ethanol concentration was remarkably suppressed, particularly within 90 minutes after ethanol administration.
- Orthine hydrochloride 136.2 kg (Kyowa Hakko Kogyo Co., Ltd., L-orthine hydrochloride), microcrystalline cellulose 36.0 kg (Asahi Kasei Chemicals, Avicel FD101), sucrose fatty acid ester 6.6 kg (Daiichi Kogyo) DK ester F-20W manufactured by Pharmaceutical Co., Ltd., 1.2 kg of calcium phosphate (Taihei Sogaku Sangyo Co., Ltd., tricalcium phosphate) and j8-cyclodextrin 20.0 kg (manufactured by Nippon Shokuhin Kako Co., Ltd., Celdettas B-100) -Mixing was performed using a calender (Japan Dryer Co., Ltd., CB-1200 blender).
- the obtained mixture was compression-molded using a rotary compression molding machine (VIRG0524SS1AY, manufactured by Kikusui Seisakusho Co., Ltd.) with a compression molding pressure of 10 kN to produce tablets with a diameter of 8 mm and 250 mg.
- a rotary compression molding machine VIRG0524SS1AY, manufactured by Kikusui Seisakusho Co., Ltd.
- the present invention can provide a safe and effective composition for suppressing an increase in blood alcohol concentration, which contains a basic amino acid or a salt thereof as an active ingredient.
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Abstract
Pharmaceutical compositions, functional foods and the like are demanded which can prevent the increase in blood alcohol level after drinking to reduce the drunken degree and provide a comfortable drunken state so as to enjoy a moderate drunkenness. Thus, provided is a composition capable of preventing the increase in blood alcohol level. The composition comprises a basic amino acid (e.g., ornithine, arginine, lysine, histidine, citrulline) or a salt thereof as an active ingredient.
Description
明 細 書 Specification
血中アルコール濃度上昇抑制用組成物 Composition for suppressing increase in blood alcohol concentration
技術分野 Technical field
[0001] 本発明は、塩基性アミノ酸またはその塩を有効成分として含有する、血中アルコー ル濃度上昇抑制用組成物に関する。 [0001] The present invention relates to a composition for suppressing an increase in blood alcohol concentration, comprising a basic amino acid or a salt thereof as an active ingredient.
背景技術 Background art
[0002] 過度の飲酒による酩酊状態においては、飲酒を伴う社交の失敗、意識障害に起因 する事故、事件が増加すること等社会に与えるマイナス要素が大きい。 [0002] In a drought state caused by excessive drinking, negative factors given to society are large, such as social problems associated with drinking, accidents caused by impaired consciousness, and an increase in incidents.
従来、飲酒後の血中アルコール濃度を低下させるまたは上昇を抑制する物質また は組成物として、柿酢 (特許文献 1参照）、キャベツ、赤紫蘇、人参およびパセリの絞 り汁の混合物（特許文献 2参照）、ォタネニンジンの水性溶媒抽出物のエタノール不 溶物（特許文献 3参照）、グリセロール (特許文献 4参照）、茶抽出物とポルフィリン系 色素を含有する組成物 (特許文献 5参照）、ぺピノ抽出物 (特許文献 6参照)等が知ら れている。 Conventionally, as a substance or composition that decreases or suppresses the increase in blood alcohol concentration after drinking, a mixture of koji vinegar (see Patent Document 1), cabbage, red shiso, carrot and parsley juice (Patent Document) 2), ethanol-insoluble matter of an aqueous solvent extract of ginseng (see Patent Document 3), glycerol (see Patent Document 4), a composition containing a tea extract and a porphyrin pigment (see Patent Document 5), Pinot extract (see Patent Document 6) and the like are known.
[0003] 一方、急性アルコール中毒モデルにおいて、了ラニン、スレオニン、ロイシン、イソ口 イシン等のアミノ酸の単独投与では生存率が上昇する力 アルギニン、リジン、オル 二チン等のアミノ酸、 α -ケトグルタル酸、リンゴ酸、ォキザ口酢酸、ピルビン酸等の有 機酸の単独投与では生存率は上昇しな 、ことが知られて 、る (特許文献 7参照)。 特許文献 1：特開昭 63 - 141562号公報 [0003] On the other hand, in acute alcohol intoxication models, the ability to increase the survival rate by single administration of amino acids such as lanine, threonine, leucine, and isoorcinine, amino acids such as arginine, lysine, or ortin, α -ketoglutarate, It is known that the survival rate does not increase by the single administration of organic acids such as malic acid, oxalic acetate, and pyruvic acid (see Patent Document 7). Patent Document 1: Japanese Patent Laid-Open No. 63-141562
特許文献 2：特開平 2— 138128号公報 Patent Document 2: Japanese Patent Laid-Open No. 2-138128
特許文献 3：特開平 5— 170659号公報 Patent Document 3: Japanese Patent Laid-Open No. 5-170659
特許文献 4：特開平 6 - 14751号公報 Patent Document 4: JP-A-6-14751
特許文献 5：特開平 6 - 256201号公報 Patent Document 5: JP-A-6-256201
特許文献 6 :特開 2001— 58952号公報 Patent Document 6: Japanese Patent Laid-Open No. 2001-58952
特許文献 7：特開昭 61— 50917号公報 Patent Document 7: JP-A 61-50917
発明の開示 Disclosure of the invention
発明が解決しょうとする課題
[0004] 飲酒後の血中アルコール濃度の上昇を抑制することにより酩酊状態を抑止し、適 度な酔いを楽しむという快適な飲酒状態^ iij出させる医薬品、機能性食品等が望ま れている。 Problems to be solved by the invention [0004] Drugs, functional foods, and the like that produce a comfortable drinking state that suppresses a drought state by suppressing an increase in blood alcohol concentration after drinking and enjoys appropriate intoxication are desired.
すなわち、本発明の目的は、血中アルコール濃度上昇抑制用組成物を提供するこ とにある。 That is, an object of the present invention is to provide a composition for suppressing an increase in blood alcohol concentration.
課題を解決するための手段 Means for solving the problem
[0005] 本発明は、以下の（1)〜（14)に関する。 [0005] The present invention relates to the following (1) to (14).
(1)塩基性アミノ酸またはその塩を有効成分として含有する血中アルコール濃度上 昇抑制用組成物。 (1) A composition for suppressing an increase in blood alcohol concentration, comprising a basic amino acid or a salt thereof as an active ingredient.
(2)塩基性アミノ酸力 オル-チン、アルギニン、リジン、ヒスチジン、またはシトルリン である上記（1)の組成物。 (2) Basic amino acid strength The composition according to (1), wherein the composition is ortin, arginine, lysine, histidine, or citrulline.
(3)有機酸を含有する上記（1)または (2)の組成物。 (3) The composition according to the above (1) or (2) containing an organic acid.
(4)有機酸が、酢酸、乳酸、リンゴ酸、フマル酸、酒石酸、またはクェン酸である上記 (3)の組成物。 (4) The composition according to the above (3), wherein the organic acid is acetic acid, lactic acid, malic acid, fumaric acid, tartaric acid, or citrate.
(5)組成物が医薬または食品添加剤である、上記（1)〜 (4)の 、ずれか 1項の組成 物。 (5) The composition according to any one of (1) to (4) above, wherein the composition is a pharmaceutical or food additive.
(6)上記（5)の食品添加剤を含有する飲食品。 (6) Food / beverage products containing the food additive of said (5).
(7)塩基性アミノ酸またはその塩の有効量を、必要とする対象に投与または摂取させ ることを含む、血中アルコール濃度上昇抑制方法。 (7) A method for suppressing an increase in blood alcohol concentration, comprising administering or ingesting an effective amount of a basic amino acid or a salt thereof to a subject in need.
(8)塩基性アミノ酸力 オル-チン、アルギニン、リジン、ヒスチジン、またはシトルリン である上記（7)の方法。 (8) The method according to (7), wherein the basic amino acid strength is ortin, arginine, lysine, histidine, or citrulline.
(9)有機酸をさらに投与または摂取させることを含む、上記 (7)または (8)の方法。 (9) The method according to (7) or (8) above, further comprising administering or ingesting an organic acid.
(10)有機酸力 酢酸、乳酸、リンゴ酸、フマル酸、酒石酸、またはクェン酸である上 記（9)の方法。 (10) Organic acidity The method according to (9) above, wherein the acid is acetic acid, lactic acid, malic acid, fumaric acid, tartaric acid, or citrate.
(11)アルコール血中濃度上昇抑制用組成物の製造のための、塩基性アミノ酸また はその塩の使用。 (11) Use of a basic amino acid or a salt thereof for the production of a composition for suppressing an increase in blood alcohol concentration.
(12)塩基性アミノ酸力 オル-チン、アルギニン、リジン、ヒスチジン、またはシトルリ ンである上記（11)の使用。
(13)有機酸をさらに使用することを含む、上記（11)または（12)の使用。 (12) Basic amino acid strength Use of (11) above, which is ortin, arginine, lysine, histidine, or citrulline. (13) Use of (11) or (12) above, further comprising using an organic acid.
(14)有機酸力 酢酸、乳酸、リンゴ酸、フマル酸、酒石酸、またはクェン酸である上 記（13)の使用。 (14) Organic acidity Use of (13) above, which is acetic acid, lactic acid, malic acid, fumaric acid, tartaric acid, or citrate.
発明の効果 The invention's effect
[0006] 本発明により、塩基性アミノ酸またはその塩を有効成分として含有する、安全で効 果的な血中アルコール濃度上昇抑制用組成物を提供することができる。 The present invention can provide a safe and effective composition for suppressing an increase in blood alcohol concentration, which contains a basic amino acid or a salt thereof as an active ingredient.
図面の簡単な説明 Brief Description of Drawings
[0007] [図 1]図 1は、オル-チンによる、エタノール摂取後の血中エタノール濃度上昇抑制 効果を示すグラフである。グラフの國は対照群を、〇は試験群 1 (オル-チン塩酸塩 摂取）を、△は試験群 2 (オル-チン塩酸塩およびクェン酸摂取）を表す。また、縦軸 は、血中エタノール濃度 (g/L)を、横軸はエタノール摂取後の経過時間（時間）を表 す。 *および * *は、スチューデントの t検定にお!、て、それぞれ危険率 5%および 1%未満で対照群に対して有意差があることを表す。 [0007] FIG. 1 is a graph showing the inhibitory effect of ortin on the increase in blood ethanol concentration after ethanol intake. The country in the graph represents the control group, ○ represents test group 1 (ingestion of ortine hydrochloride), and △ represents test group 2 (ingestion of ortine hydrochloride and citrate). The vertical axis represents blood ethanol concentration (g / L), and the horizontal axis represents elapsed time (hours) after ethanol intake. * And ** indicate that there is a significant difference from the control group at Student's t-test! With a risk rate of less than 5% and 1%, respectively.
[0008] [図 2]図 2は、ヒスチジンによる、エタノール摂取後の血中エタノール濃度上昇抑制効 果を示すグラフである。グラフの國は対照群を、〇は試験群 1 (ヒスチジン摂取）を、 Δ は試験群 2 (ヒスチジン塩酸塩摂取）を表す。また、縦軸は、血中エタノール濃度 (g/L )を、横軸はエタノール摂取後の経過時間（時間）を表す。 *は、スチューデントの t 検定において、危険率 5%未満で対照群に対して有意差があることを表す。 [0008] FIG. 2 is a graph showing the effect of histidine on the increase in blood ethanol concentration after ethanol intake. The country in the graph represents the control group, ◯ represents test group 1 (histidine intake), and Δ represents test group 2 (histidine hydrochloride intake). The vertical axis represents blood ethanol concentration (g / L), and the horizontal axis represents elapsed time (hours) after ethanol intake. * In the Student's t-test, the risk rate is less than 5% and there is a significant difference from the control group.
[0009] [図 3]図 3は、リジンまたはシトルリンによる、エタノール摂取後の血中エタノール濃度 上昇抑制効果を示すグラフである。グラフの國は対照群を、△は試験群 1 (リジンタエ ン酸塩摂取）を、〇は試験群 2 (シトルリン摂取）を表す。また、縦軸は、血中エタノー ル濃度 (g/L)を、横軸はエタノール摂取後の経過時間（時間）を表す。 *は、スチュ 一デントの t検定において、危険率 5%未満で対照群に対して有意差があることを表 す。 [0009] FIG. 3 is a graph showing the effect of lysine or citrulline on the increase in blood ethanol concentration after ethanol intake. The country in the graph represents the control group, △ represents test group 1 (lysine phosphate intake), and ◯ represents test group 2 (citrulline intake). The vertical axis represents blood ethanol concentration (g / L), and the horizontal axis represents elapsed time (hours) after ethanol intake. * In the Student's t-test, the risk rate is less than 5% and there is a significant difference from the control group.
[0010] [図 4]図 4は、リジンによる、エタノール摂取後の血中エタノール上昇抑制効果を示す グラフである。グラフの國は対照群を、〇は試験群 1 (リジン塩酸塩摂取)を表す。また 、縦軸は、血中エタノール濃度 (g/L)を、横軸はエタノール摂取後の経過時間（時間 )を表す。 *は、スチューデントの t検定において、危険率 5%未満で対照群に対し
て有意差があることを表す。 [0010] FIG. 4 is a graph showing the inhibitory effect of lysine on the rise of blood ethanol after ethanol intake. The country in the graph represents the control group, and ○ represents test group 1 (lysine hydrochloride intake). The vertical axis represents blood ethanol concentration (g / L), and the horizontal axis represents elapsed time (time) after ethanol intake. * Indicates a Student's t-test with a risk rate of less than 5% compared to the control group. Represents a significant difference.
[0011] [図 5]図 5は、アルギニンによる、エタノール摂取後の血中エタノール上昇抑制効果を 示すグラフである。グラフの國は対照群を、〇は試験群 1 (アルギニン摂取）を表す。 また、縦軸は、血中エタノール濃度 (g/L)を、横軸はエタノール摂取後の経過時間（ 時間）を表す。 *は、スチューデントの t検定にぉ 、て、危険率 5%未満で対照群に 対して有意差があることを表す。 FIG. 5 is a graph showing the effect of arginine in suppressing blood ethanol elevation after ethanol intake. The country in the graph represents the control group, and ◯ represents test group 1 (arginine intake). The vertical axis represents blood ethanol concentration (g / L), and the horizontal axis represents elapsed time (hours) after ethanol intake. * Indicates that there is a significant difference from the control group at Student's t-test with a risk rate of less than 5%.
発明を実施するための最良の形態 BEST MODE FOR CARRYING OUT THE INVENTION
[0012] 本発明で用いられる塩基性アミノ酸としては、オル-チン、アルギニン、リジン、ヒス チジン、またはシトルリン等があげられる力 オル-チンが好ましい。また、上記塩基 性アミノ酸は、それぞれを単独で用いる他、 2種以上の混合物として用いてもよい。ま た、上記塩基性アミノ酸は、それぞれ L体、 D体、および L体と D体の混合物のいずれ を用いてもよいが、好ましくは L体を用いる。 [0012] The basic amino acid used in the present invention is preferably a force orthine such as orthine, arginine, lysine, histidine or citrulline. The basic amino acids may be used alone or in a mixture of two or more. In addition, as the basic amino acid, any of L-form, D-form, and a mixture of L-form and D-form may be used, but L-form is preferably used.
[0013] 塩基性アミノ酸の塩としては、酸付加塩、金属塩、アンモニゥム塩、有機アミン付カロ 塩、アミノ酸付加塩等があげられる。 [0013] Examples of basic amino acid salts include acid addition salts, metal salts, ammonium salts, calo salts with organic amines, amino acid addition salts, and the like.
酸付加塩としては、塩酸塩、硫酸塩、硝酸塩、リン酸塩等の無機酸塩、酢酸塩、マ レイン酸塩、フマル酸塩、クェン酸塩、リンゴ酸塩、乳酸塩、 a—ケトグルタル酸塩、 ダルコン酸塩、力プリル酸塩等の有機酸塩があげられる。 Acid addition salts include inorganic acid salts such as hydrochloride, sulfate, nitrate and phosphate, acetate, maleate, fumarate, citrate, malate, lactate, a-ketoglutaric acid Organic salts such as salts, dalconates, and power prillates.
[0014] 金属塩としては、ナトリウム塩、カリウム塩等のアルカリ金属塩、マグネシウム塩、力 ルシゥム塩等のアルカリ土類金属塩、アルミニウム塩、亜鉛塩等があげられる。 [0014] Examples of the metal salt include alkali metal salts such as sodium salt and potassium salt, alkaline earth metal salts such as magnesium salt and strength salt, aluminum salt and zinc salt.
アンモ-ゥム塩としては、アンモ-ゥム、テトラメチルアンモ -ゥム等の塩があげられ る。 Ammonium salts include salts such as ammonia and tetramethyl ammonium.
有機アミン付加塩としては、モルホリン、ピぺリジン等の塩があげられる。 Examples of the organic amine addition salt include salts of morpholine, piperidine and the like.
[0015] アミノ酸付加塩としては、グリシン、フエ-ルァラニン、リジン、ァスパラギン酸、ダル タミン酸等の塩があげられる。 [0015] Examples of the amino acid addition salt include salts of glycine, ferrolanine, lysine, aspartic acid, dartamic acid and the like.
本発明で用いられる有機酸としては、酢酸、乳酸、リンゴ酸、フマル酸、酒石酸、ク ェン酸等があげられるが、酢酸またはクェン酸が好ましぐクェン酸がより好ましい。ま た、上記有機酸は、それぞれを単独で用いる他、 2種以上の混合物として用いてもよ い。
[0016] 本発明の組成物は、上記の塩基性アミノ酸またはその塩を有効成分として含有させ る他、更に上記有機酸を含有させてもよい。本発明の組成物に有機酸を含有させる 場合、塩基性アミノ酸またはその塩と有機酸との配合重量比は、好ましくは 1対 0. 01 〜100、より好ましくは 1対 0. 1〜10、特に好ましくは 1対 1〜1. 5である。 Examples of the organic acid used in the present invention include acetic acid, lactic acid, malic acid, fumaric acid, tartaric acid, citrate, and the like, and acetic acid or citrate is more preferable. In addition, the above organic acids may be used alone or as a mixture of two or more. [0016] The composition of the present invention may contain the above basic amino acid or a salt thereof as an active ingredient, and may further contain the above organic acid. When the composition of the present invention contains an organic acid, the blending weight ratio of the basic amino acid or salt thereof to the organic acid is preferably 1 to 0.01 to 100, more preferably 1 to 0.1 to 10, Particularly preferred is 1 to 1 to 1.5.
[0017] 本発明の組成物は、医薬または食品添加剤（以下、本発明の医薬または食品添カロ 剤とも 、う）として用いることができる。 [0017] The composition of the present invention can be used as a pharmaceutical or food additive (hereinafter also referred to as the pharmaceutical or food supplement of the present invention).
本発明の組成物を医薬として用いる場合、塩基性アミノ酸またはその塩をそのまま 投与することも可能であるが、通常各種の製剤として提供するのが望ましい。 When the composition of the present invention is used as a medicine, the basic amino acid or a salt thereof can be administered as it is, but it is usually desirable to provide it as various preparations.
[0018] 製剤は、有効成分として塩基性アミノ酸またはその塩を含有するが、更に任意の他 の治療のための有効成分を含有していてもよい。また、それら医薬製剤は、有効成分 を薬理学的に許容される一種またはそれ以上の担体と一緒に混合し、製剤学の技術 分野にお 、てよく知られて 、る任意の方法により製造される。 [0018] The preparation contains a basic amino acid or a salt thereof as an active ingredient, but may further contain any other active ingredient for treatment. In addition, these pharmaceutical preparations are produced by any method well known in the technical field of pharmaceutics by mixing the active ingredient together with one or more pharmaceutically acceptable carriers. The
[0019] 製剤の投与形態は、治療に際し最も効果的なものを使用するのが望ましぐ経口投 与または、例えば静脈内、腹膜内もしくは皮下投与等の非経口投与をあげることがで きる力 経口投与が好ましい。 [0019] The dosage form of the preparation is the ability to increase oral administration, which is desirable to use the most effective treatment, or parenteral administration such as intravenous, intraperitoneal or subcutaneous administration. Oral administration is preferred.
投与する剤形としては、例えば錠剤、散剤、顆粒剤、丸剤、懸濁剤、乳剤、浸剤'煎 剤、カプセル剤、シロップ剤、液剤、エリキシル剤、エキス剤、チンキ剤、流エキス剤 等の経口剤、注射剤、点滴剤、クリーム剤、坐剤等の非経口剤のいずれでもよいが、 経口剤として好適に用いられる。 Examples of dosage forms to be administered include tablets, powders, granules, pills, suspensions, emulsions, soaking agents, decoction, capsules, syrups, solutions, elixirs, extracts, tinctures, fluid extracts, etc. Any of these oral preparations, injections, drops, creams, suppositories and the like can be used, but they are preferably used as oral preparations.
[0020] 経口投与に適当な、例えばシロップ剤のような液体調製物は、水、蔗糖、ソルビトー ル、果糖等の糖類、ポリエチレングリコール、プロピレングリコール等のダリコール類、 ごま油、ォリーブ油、大豆油等の油類、 p—ヒドロキシ安息香酸エステル類等の防腐 剤、パラォキシ安息香酸メチル等のパラォキシ安息香酸誘導体、安息香酸ナトリウム 等の保存剤、ストロベリーフレーバー、ペパーミント等のフレーバー類などを添カ卩して 製剤化することができる。 [0020] Liquid preparations such as syrups suitable for oral administration include saccharides such as water, sucrose, sorbitol, and fructose, Daricols such as polyethylene glycol and propylene glycol, sesame oil, olive oil, soybean oil and the like. Oils, p-hydroxybenzoates and other preservatives, para-benzoic acid derivatives such as methyl para-benzoate, preservatives such as sodium benzoate, and flavors such as strawberry flavor and peppermint. It can be formulated.
[0021] また、経口投与に適当な、例えば錠剤、散剤および顆粒剤等は、乳糖、白糖、ブド ゥ糖、蔗糖、マン-トール、ソルビトール等の糖類、バレイショ、コムギ、トウモロコシ等 の澱粉、炭酸カルシウム、硫酸カルシウム、炭酸水素ナトリウム、塩ィ匕ナトリウム等の
無機物、結晶セルロース、カンゾゥ末、ゲンチアナ末等の植物末等の賦形剤、澱粉、 寒天、ゼラチン末、結晶セルロース、カルメロースナトリウム、カルメロースカルシウム、 炭酸カルシウム、炭酸水素ナトリウム、アルギン酸ナトリウム等の崩壊剤、ステアリン酸 マグネシウム、タルク、水素添加植物油、マクロゴール、シリコーン油等の滑沢剤、ポ リビニーノレアノレコーノレ、ヒドロキシプロピノレセノレロース、メチノレセノレロース、ェチノレセノレ ロース、カルメロース、ゼラチン、澱粉のり液等の結合剤、脂肪酸エステル等の界面 活性剤、グリセリン等の可塑剤などを添加して製剤化することができる。 [0021] In addition, for example, tablets, powders and granules suitable for oral administration include saccharides such as lactose, sucrose, bud sugar, sucrose, mannitol and sorbitol, starch such as potato, wheat and corn, carbonic acid Calcium, calcium sulfate, sodium bicarbonate, sodium salt Disintegration of minerals, crystalline cellulose, plant powder such as licorice powder, gentian powder, starch, agar, gelatin powder, crystalline cellulose, carmellose sodium, carmellose calcium, calcium carbonate, sodium bicarbonate, sodium alginate, etc. Agent, magnesium stearate, talc, hydrogenated vegetable oil, macrogol, silicone oil and other lubricants, polyvinylenorenoreconole, hydroxypropinoresenorelose, methinoresenorelose, ethinoresenorose, carmellose, gelatin, starch It can be formulated by adding a binder such as glue, a surfactant such as fatty acid ester, and a plasticizer such as glycerin.
[0022] 非経口投与に適当な、例えば注射剤は、好ましくは受容者の血液と等張である塩 基性アミノ酸またはその塩を含む滅菌水性剤カゝらなる。例えば、注射剤の場合は、塩 溶液、ブドウ糖溶液または塩溶液とブドウ糖溶液の混合物カゝらなる担体等を用いて 注射用の溶液を調製する。 [0022] Suitable for parenteral administration, for example, an injection is preferably a sterile aqueous preparation containing a basic amino acid or a salt thereof that is isotonic with the blood of the recipient. For example, in the case of an injection, a solution for injection is prepared using a carrier such as a salt solution, a glucose solution, or a mixture of a salt solution and a glucose solution.
また、これら非経口剤においても、経口剤で例示した防腐剤、保存剤、フレーバー 類、賦形剤、崩壊剤、滑沢剤、結合剤、界面活性剤、可塑剤などから選択される 1種 またはそれ以上の補助成分を添加することができる。 Also in these parenteral agents, one kind selected from the preservatives, preservatives, flavors, excipients, disintegrants, lubricants, binders, surfactants, plasticizers, etc. exemplified in the oral preparations. Or more auxiliary components can be added.
[0023] 本発明の医薬中の塩基性アミノ酸またはその塩の濃度は、製剤の種類、当該製剤 の投与により期待する効果等に応じて適宜選択されるが、塩基性アミノ酸またはその 塩として、通常は 0. 1〜： LOO重量％、好ましくは 0. 5〜80重量％、特に好ましくは 1 〜70重量％である。 [0023] The concentration of the basic amino acid or a salt thereof in the medicament of the present invention is appropriately selected according to the type of the preparation, the effect expected by administration of the preparation, etc. Is 0.1 to: LOO% by weight, preferably 0.5 to 80% by weight, particularly preferably 1 to 70% by weight.
本発明の医薬の投与量および投与回数は、投与形態、患者の年齢、体重、治療す べき症状の性質もしくは重篤度により異なるが、通常、成人一日当り、塩基性アミノ酸 またはその塩として通常は 50mg〜30g、好ましくは lOOmg〜： LOg、特に好ましくは 2 OOmg〜3gとなるように一日一回な 、し数回投与する。 The dosage and frequency of administration of the medicament of the present invention vary depending on the administration form, patient age, body weight, nature or severity of the symptoms to be treated, but are usually as a basic amino acid or a salt thereof per adult day. 50 mg to 30 g, preferably lOO mg to: LOg, particularly preferably 2 OO mg to 3 g, once a day or several times.
投与期間は、特に限定されないが、通常は 1日間〜 1年間、好ましくは 1週間〜 3ケ 月間である。 The administration period is not particularly limited, but is usually 1 day to 1 year, preferably 1 week to 3 months.
[0024] 本発明の組成物を食品添加剤として用いる場合、塩基性アミノ酸またはその塩をそ のまま使用することも可能であるが、上記の製剤と同様な方法により、塩基性アミノ酸 またはその塩を有効成分として含有する食品添加剤を調製してもよい。 [0024] When the composition of the present invention is used as a food additive, a basic amino acid or a salt thereof can be used as it is, but a basic amino acid or a salt thereof can be obtained by the same method as that for the above preparation. A food additive containing as an active ingredient may be prepared.
本発明の食品添加剤は、必要に応じて他の食品添加剤を混合または溶解し、例え
ば粉末、顆粒、ペレット、錠剤、各種液剤の形態に加工、製造される。 The food additive of the present invention may be mixed or dissolved with other food additives as necessary, for example. Processed into powder, granule, pellet, tablet, and various liquid forms.
[0025] 本発明の食品添加剤を含有する飲食品（以下、本発明の飲食品ともいう）は、飲食 品中に本発明の食品添加剤を添加する以外は、一般的な飲食品の製造方法を用い ることにより、加工、製造することができる。 [0025] The food and drink containing the food additive of the present invention (hereinafter also referred to as the food and drink of the present invention) is a general production of food and drink except that the food additive of the present invention is added to the food and drink. By using this method, it can be processed and manufactured.
また、本発明の飲食品は、例えば流動層造粒、攪拌造粒、押し出し造粒、転動造 粒、気流造粒、圧縮成形造粒、解砕造粒、噴霧造粒、噴射造粒等の造粒方法、パン コーティング、流動層コーティング、ドライコーティング等のコーティング方法、ノ フドラ ィ、過剰水蒸気法、フォームマット方法、マイクロ波加熱方法等の膨化方法、押出造 粒機やエキストルーダー等の押出方法等を用いて製造することもできる。 The food and drink of the present invention are, for example, fluidized bed granulation, stirring granulation, extrusion granulation, rolling granulation, airflow granulation, compression molding granulation, pulverization granulation, spray granulation, spray granulation, etc. Granulation method, coating method such as pan coating, fluidized bed coating, dry coating, expansion method such as no-dry, excess steam method, foam mat method, microwave heating method, extrusion granulator and extruder etc. It can also be produced using a method or the like.
[0026] 本発明の飲食品としては、例えばジュース類、清涼飲料水、茶類、乳酸菌飲料、発 酵乳、冷菓、バター、チーズ、ヨーグルト、加工乳、脱脂乳等の乳製品、ハム、ソーセ ージ、ハンバーグ等の畜肉製品、蒲鋅、竹輪、さつま揚げ等の魚肉練り製品、だし卷 き、卵豆腐等の卵製品、クッキー、ゼリー、チューインガム、キャンディー、スナック菓 子等の菓子類、パン類、麵類、漬物類、燻製品、干物、佃煮、塩蔵品、スープ類、調 味料等、いずれの形態のものであってもよい。 [0026] Examples of the food and drink of the present invention include juices, soft drinks, teas, lactic acid bacteria beverages, fermented milk, frozen desserts, butter, cheese, yogurt, processed milk, skim milk, and other dairy products, ham, and sauce. Livestock products such as hamburgers, hamburgers, fish paste products such as rice cakes, bamboo rings, and fish balls, egg products such as soup, egg tofu, cookies, jelly, chewing gum, candy, snacks , Pickles, salmon products, dried fish, boiled fish, salted products, soups, seasonings, etc.
[0027] また、本発明の飲食品は、例えば粉末食品、シート状食品、瓶詰め食品、缶詰食 品、レトルト食品、カプセル食品、タブレット状食品、流動食品、ドリンク剤等の形態の ものであってもよい。 [0027] The food and drink of the present invention is in the form of, for example, powdered food, sheet food, bottled food, canned food, retort food, capsule food, tablet food, liquid food, and drink. Also good.
本発明の飲食品は、血中アルコール濃度上昇抑制用の健康食品、機能性食品、 栄養補助食品、特定保健用食品等の飲食品として用いることができる。 The food / beverage products of the present invention can be used as food / beverage products such as health foods, functional foods, dietary supplements, foods for specified health use, and the like for suppressing an increase in blood alcohol concentration.
[0028] 本発明の食品添加剤または飲食品には、一般に飲食品に用いられる添加剤、例え ば食品添加物表示ハンドブック（日本食品添加物協会、平成 9年 1月 6日発行）に記 載されている甘味料、着色料、保存料、増粘安定剤、酸化防止剤、発色剤、漂白剤 、防かび剤、ガムベース、苦味料、酵素、光沢剤、酸味料、調味料、乳化剤、強化剤 、製造用剤、香料、香辛料抽出物等が添加されてもよい。 [0028] The food additive or food or drink of the present invention includes additives generally used in food and drink, for example, the food additive labeling handbook (Japan Food Additives Association, issued on January 6, 1997). Sweeteners, coloring agents, preservatives, thickening stabilizers, antioxidants, color formers, bleaching agents, fungicides, gum bases, bittering agents, enzymes, brighteners, acidulants, seasonings, emulsifiers, strengthening Agents, manufacturing agents, fragrances, spice extracts and the like may be added.
本発明の飲食品中への本発明の食品添加剤の添加量は、飲食品の種類、当該飲 食品の摂取により期待する効果等に応じて適宜選択されるが、塩基性アミノ酸または その塩として、通常は 0. 1〜90重量％、好ましくは 0. 5〜80重量％、特に好ましくは
1〜70重量％含有するように添加される。 The amount of the food additive of the present invention added to the food or drink of the present invention is appropriately selected according to the type of food or drink, the effect expected from the intake of the food or drink, etc. Usually 0.1 to 90% by weight, preferably 0.5 to 80% by weight, particularly preferably It is added to contain 1 to 70% by weight.
[0029] 本発明の飲食品の摂取量は、摂取形態、摂取者の年齢、体重等に応じて異なるが 、通常成人一日あたり、塩基性アミノ酸またはその塩として、通常は 50mg〜30g、好 ましくは lOOmg〜： L0g、より好ましくは 200mg〜3gとなるように一日一回ないし数回 摂取する。 [0029] Although the intake of the food and drink of the present invention varies depending on the intake form, the age, weight, etc. of the intake person, it is usually 50 mg to 30 g as a basic amino acid or a salt thereof per day for an adult. Take 1OOmg ~: L0g, more preferably 200mg ~ 3g, once or several times a day.
摂取期間は特に限定はないが、通常は 1日間〜 1年間、好ましくは 1週間〜 3ヶ月 間である。 The intake period is not particularly limited, but is usually 1 day to 1 year, preferably 1 week to 3 months.
本発明の医薬または飲食品を、飲酒前、飲酒中または飲酒後に投与または摂取す ることにより、血中アルコール濃度の上昇を抑制することができる。 An increase in blood alcohol concentration can be suppressed by administering or ingesting the medicament or food or drink of the present invention before drinking, during drinking or after drinking.
以下に、塩基性アミノ酸による血中アルコール濃度上昇抑制効果を調べた試験例 を示す。 The following are test examples in which the effect of suppressing the increase in blood alcohol concentration by basic amino acids was examined.
[0030] 試験例 1 [0030] Test Example 1
試験には、 DBAZ2Crマウス（ォス、 7週齢、日本エスエルシー社より購入）を用い た。飼育条件は、室温 22± 2°C、湿度 35± 15%、飼料および水は自由摂取とした。 各試験群は 5匹のマウスで構成し、まずエタノールを体重 lkgあたり 4gとなるよう経 口投与し、その 30分後、対照群のマウスには蒸留水を、試験群 1のマウスには体重 1 kgあたり 2gのオル-チン塩酸塩 (協和醱酵工業社製)を摂取させるように調製した水 溶液を、試験群 2のマウスには体重 lkgあたり 0. 935gのオル-チン塩酸塩と 1. 065 gのクェン酸 (和光純薬社製)を摂取させるように調製した水溶液を経口投与した。 DBAZ2Cr mice (Oss, 7 weeks old, purchased from Japan SLC) were used for the test. Breeding conditions were room temperature 22 ± 2 ° C, humidity 35 ± 15%, and free intake of feed and water. Each test group consisted of 5 mice. First, ethanol was orally administered to give 4 g / kg body weight, and 30 minutes later, distilled water was given to the control group mice and body weight was given to the test group 1 mice. An aqueous solution prepared to ingest 2 g of ortine hydrochloride (Kyowa Hakko Kogyo Co., Ltd.) per kg was applied to test group 2 mice with 0.935 g of ortine hydrochloride per kg of body weight and 1 An aqueous solution prepared so as to ingest 065 g of kenic acid (manufactured by Wako Pure Chemical Industries, Ltd.) was orally administered.
[0031] エタノールの投与開始 1時間後から 4. 5時間後まで、各マウスの血中のエタノール 濃度を F—キットエタノール (ロシュ'ダイァグノスティックス社製)を用いて測定し、各 群における平均値を算出した。また、有意差検定は T検定により行った。 [0031] From 1 hour to 4.5 hours after the start of ethanol administration, the ethanol concentration in the blood of each mouse was measured using F-kit ethanol (Roche Diagnostics). The average value was calculated. Significant difference test was performed by T test.
[0032] 結果を図 1に示す。図 1より、試験群 1、試験群 2のいずれにおいても、エタノール投 与後の血中エタノール濃度の上昇が顕著に抑制されることが示された。また、試験群 2では、特にエタノール投与後 90分以内における前記効果が顕著であった。 [0032] The results are shown in FIG. From FIG. 1, it was shown that in both Test Group 1 and Test Group 2, the increase in blood ethanol concentration after ethanol administration was remarkably suppressed. In Test Group 2, the effect was particularly remarkable within 90 minutes after ethanol administration.
以上の結から、オル-チンによる血中アルコール濃度上昇抑制効果が明ら力となつ た。 From the above results, the effect of suppressing the increase in blood alcohol concentration by ortin has become clear.
[0033] 試験例 2
試験例 1において、試験群 1のマウスに体重 lkgあたり 2gのヒスチジン (協和醱酵ェ 業社製)を摂取させるように調製した水溶液を、試験群 2のマウスに体重 lkgあたり 2g のヒスチジン塩酸塩 (協和醱酵工業社製)を摂取するように調製した水溶液を経口投 与した以外は、試験例 1と同様の試験を行った。 [0033] Test Example 2 In Test Example 1, an aqueous solution prepared so that the mice in Test Group 1 ingest 2 g of histidine per kg body weight (manufactured by Kyowa Hakko Kogyo Co., Ltd.) was used to give the mice in Test Group 2 2 g of histidine hydrochloride per kg body weight. A test was conducted in the same manner as in Test Example 1, except that an aqueous solution prepared so as to be ingested (manufactured by Kyowa Hakko Kogyo Co., Ltd.) was orally administered.
[0034] 結果を図 2に示す。図 2より、試験群 1、試験群 2のいずれにおいても、エタノール投 与後の血中エタノール濃度の上昇が顕著に抑制されることが示された。 [0034] The results are shown in FIG. FIG. 2 shows that in both Test Group 1 and Test Group 2, the increase in blood ethanol concentration after ethanol administration was significantly suppressed.
以上の結果から、ヒスチジンによる血中アルコール濃度上昇抑制効果が明ら力とな つた o Based on the above results, the effect of histidine on suppressing the increase in blood alcohol concentration became clear.o
[0035] 試験例 3 [0035] Test Example 3
試験例 1において、試験群 1のマウスに体重 lkgあたり 2gのリジンクェン酸塩（協和 醱酵工業社製)を摂取させるように調製した水溶液を、試験群 2のマウスに体重 lkg あたり 2gのシトルリン (協和醱酵工業社製)を摂取するように調製した水溶液を経口 投与した以外は、試験例 1と同様の試験を行った。 In Test Example 1, an aqueous solution prepared so that mice in test group 1 were fed 2 g of lysine sulfonate (manufactured by Kyowa Hakko Kogyo Co., Ltd.) per kg of body weight was used to give 2 g of citrulline (kg of test group 2) The same test as in Test Example 1 was conducted, except that an aqueous solution prepared to ingest Kyowa Hakko Kogyo Co., Ltd. was orally administered.
[0036] 結果を図 3に示す。図 3より、試験群 1、試験群 2のいずれにおいても、特にエタノー ル投与後 90分以内における血中エタノール濃度の上昇が顕著に抑制されることが示 された。 [0036] The results are shown in FIG. From FIG. 3, it was shown that in both Test Group 1 and Test Group 2, the increase in blood ethanol concentration was remarkably suppressed, particularly within 90 minutes after ethanol administration.
以上の結果から、リジン、シトルリンによる血中アルコール濃度上昇抑制効果が明ら カゝとなった。 From the above results, the effect of lysine and citrulline on the increase in blood alcohol concentration was clearly clarified.
[0037] 試験例 4 [0037] Test Example 4
試験例 1にお 、て対照群と試験群 1の 2群構成とし、試験群 1のマウスに体重 lkgあ たり 2gのリジン塩酸塩 (協和醱酵工業社製)を摂取させるように調製した水溶液を経 口投与した以外は、試験例 1と同様の試験を行った。 In Test Example 1, an aqueous solution was prepared so that the control group and test group 1 consisted of two groups, and mice of test group 1 received 2 g of lysine hydrochloride (produced by Kyowa Hakko Kogyo Co., Ltd.) per 1 kg body weight. The same test as in Test Example 1 was conducted, except that was administered orally.
[0038] 結果を図 4に示す。図 4より、試験群 1において、エタノール投与後の血中エタノー ル濃度の上昇が顕著に抑制されることが示された。 [0038] The results are shown in FIG. FIG. 4 shows that in test group 1, an increase in blood ethanol concentration after ethanol administration was markedly suppressed.
以上の結果から、リジンによる血中アルコール濃度上昇抑制効果が明ら力となった From the above results, the effect of lysine on the increase in blood alcohol concentration was clearly demonstrated
[0039] 試験例 5 [0039] Test Example 5
試験例 1にお 、て対照群と試験群 1の 2群構成とし、試験群 1のマウスに体重 lkgあ
たり lgのアルギニン (協和醱酵工業社製)を摂取させるように調製した水溶液を経口 投与した以外は、試験例 1と同様の試験を行った。 In Test Example 1, the control group and the test group 1 were divided into two groups, and the test group 1 mice were weighed lkg. A test similar to Test Example 1 was conducted, except that an aqueous solution prepared so as to ingest lg arginine (manufactured by Kyowa Hakko Kogyo Co., Ltd.) was orally administered.
結果を図 5に示す。図 5より、試験群 1において、特にエタノール投与後 90分以内に おける血中エタノール濃度の上昇が顕著に抑制されることが示された。 The results are shown in FIG. FIG. 5 shows that in test group 1, the increase in blood ethanol concentration was remarkably suppressed, particularly within 90 minutes after ethanol administration.
以上の結果から、アルギニンによる血中アルコール濃度上昇抑制効果が明らかと なった。 From the above results, the effect of arginine on suppressing the increase in blood alcohol concentration was clarified.
以下に、本発明の実施例を示す。 Examples of the present invention are shown below.
実施例 1 Example 1
[0040] オル-チンを含有する錠剤の製造 [0040] Manufacture of tablets containing ortin
オル-チン塩酸塩 136.2kg (協和醱酵工業社製、 L-オル-チン塩酸塩)、微結晶セ ルロース 36.0kg (旭化成ケミカルズ社製、アビセル FD101)、ショ糖脂肪酸エステル 6.6 kg (第一工業製薬社製、 DKエステル F-20W)、リン酸カルシウム 1.2kg (太平ィ匕学産業 社製、リン酸三カルシウム）および j8 -シクロデキストリン 20.0kg (日本食品化工社製、 セルデッタス B-100)を、コ-カルプレンダー（日本乾燥機株式会社製、 CB-1200ブレ ンダ一)を用いて混合した。得られた混合物をロータリー圧縮成形機 (菊水制作所社 製、 VIRG0524SS1AY)を用いて、圧縮成形圧 10kNで圧縮成形し、直径 8mm、 250mg の錠剤を製造した。 Orthine hydrochloride 136.2 kg (Kyowa Hakko Kogyo Co., Ltd., L-orthine hydrochloride), microcrystalline cellulose 36.0 kg (Asahi Kasei Chemicals, Avicel FD101), sucrose fatty acid ester 6.6 kg (Daiichi Kogyo) DK ester F-20W manufactured by Pharmaceutical Co., Ltd., 1.2 kg of calcium phosphate (Taihei Sogaku Sangyo Co., Ltd., tricalcium phosphate) and j8-cyclodextrin 20.0 kg (manufactured by Nippon Shokuhin Kako Co., Ltd., Celdettas B-100) -Mixing was performed using a calender (Japan Dryer Co., Ltd., CB-1200 blender). The obtained mixture was compression-molded using a rotary compression molding machine (VIRG0524SS1AY, manufactured by Kikusui Seisakusho Co., Ltd.) with a compression molding pressure of 10 kN to produce tablets with a diameter of 8 mm and 250 mg.
実施例 2 Example 2
[0041] オル-チンおよびクェン酸を含有する錠剤の製造 [0041] Manufacture of tablets containing orthine and citrate
奈良機械製作所製 M-2型 (スクリーン 0.5mm)で粉砕したクェン酸 (協和ハイフーズ 社製） 1000g、オル-チン塩酸塩 1000g、および還元麦芽糖水あめ (林原商事社製、 粉末マビット 50M) 2747.5gの混合物を、水を用いて流動層造粒乾燥機 (フロイント産 業社製、 FLO- 5)で造粒した。得られた造粒物 4557.6gにスクラロース（三栄源エフ'ェ フ ·アイ社製) 2.4gとショ糖脂肪酸エステル (長瀬産業社製、 DKエステル F- 20W) 240g とを混合した。得られた混合物をロータリー圧縮成形機を用いて、圧縮成形圧 10kN で圧縮成形し、直径 9mm、 300mgの錠剤を製造した。 1000g of citrate (Kyowa High Foods Co., Ltd.) crushed with M-2 type (screen 0.5mm) manufactured by Nara Machinery Co., Ltd., 1000g of Ortine Hydrochloride, and reduced maltose syrup (Pharma Mabit 50M) 2747.5g The mixture was granulated with a fluidized bed granulator / dryer (Freund Industries, FLO-5) using water. To 4557.6 g of the obtained granulated product, 2.4 g of sucralose (manufactured by San-Eigen F.F.I.) and 240 g of sucrose fatty acid ester (manufactured by Nagase Sangyo Co., Ltd., DK ester F-20W) were mixed. The obtained mixture was compression-molded at a compression molding pressure of 10 kN using a rotary compression molding machine to produce tablets with a diameter of 9 mm and 300 mg.
実施例 3 Example 3
[0042] オル-チンおよびクェン酸を含有する飲料の製造
オル-チン塩酸塩 1.28kg、エリスリトール 3kg (日研化学社製）、クェン酸 0.05kg、人 ェ甘味料 3g、香料 0.06kgを液温 70°Cで水 50Lに攪拌溶解し、クェン酸で pHを 3.3に 調整後、プレート殺菌を用いて滅菌して瓶に充填後、パストライザ一殺菌し、オル- チンおよびクェン酸を含有する飲料を製造した。 [0042] Manufacture of beverages containing orthine and citrate Orthine hydrochloride 1.28 kg, erythritol 3 kg (manufactured by Nikken Chemical Co., Ltd.), citrate 0.05 kg, human sweetener 3 g, and fragrance 0.06 kg were stirred and dissolved in 50 L of water at a liquid temperature of 70 ° C, and pH was adjusted with kenic acid. Was adjusted to 3.3, sterilized using plate sterilization, filled into bottles, pasteurized and pasteurized to produce a beverage containing orthotin and citrate.
産業上の利用可能性 Industrial applicability
本発明により、塩基性アミノ酸またはその塩を有効成分として含有する、安全で効 果的な血中アルコール濃度上昇抑制用組成物を提供することができる。
The present invention can provide a safe and effective composition for suppressing an increase in blood alcohol concentration, which contains a basic amino acid or a salt thereof as an active ingredient.
Claims
請求の範囲 The scope of the claims
[I] 塩基性アミノ酸またはその塩を有効成分として含有する血中アルコール濃度上昇 抑制用組成物。 [I] A composition for suppressing an increase in blood alcohol concentration, comprising a basic amino acid or a salt thereof as an active ingredient.
[2] 塩基性アミノ酸力 オル-チン、アルギニン、リジン、ヒスチジン、またはシトルリンで ある請求項 1記載の組成物。 [2] The composition according to claim 1, wherein the basic amino acid strength is ortin, arginine, lysine, histidine, or citrulline.
[3] 有機酸を含有する請求項 1または 2記載の組成物。 [3] The composition according to claim 1 or 2, comprising an organic acid.
[4] 有機酸が、酢酸、乳酸、リンゴ酸、フマル酸、酒石酸、またはクェン酸である請求項 3記載の組成物。 [4] The composition according to claim 3, wherein the organic acid is acetic acid, lactic acid, malic acid, fumaric acid, tartaric acid, or citrate.
[5] 組成物が医薬または食品添加剤である、請求項 1〜4のいずれ力 1項記載の組成 物。 [5] The composition according to any one of claims 1 to 4, wherein the composition is a pharmaceutical or food additive.
[6] 請求項 5記載の食品添加剤を含有する飲食品。 [6] A food or drink containing the food additive according to claim 5.
[7] 塩基性アミノ酸またはその塩の有効量を、必要とする対象に投与または摂取させる ことを含む、血中アルコール濃度上昇抑制方法。 [7] A method for suppressing an increase in blood alcohol concentration, comprising administering or ingesting an effective amount of a basic amino acid or a salt thereof to a subject in need.
[8] 塩基性アミノ酸力 オル-チン、アルギニン、リジン、ヒスチジン、またはシトルリンで ある請求項 7記載の方法。 [8] The method according to claim 7, wherein the amino acid strength is ortin, arginine, lysine, histidine, or citrulline.
[9] 有機酸をさらに投与または摂取させることを含む、請求項 7または 8記載の方法。 [9] The method according to claim 7 or 8, further comprising administering or ingesting an organic acid.
[10] 有機酸が、酢酸、乳酸、リンゴ酸、フマル酸、酒石酸、またはクェン酸である請求項[10] The organic acid is acetic acid, lactic acid, malic acid, fumaric acid, tartaric acid, or citrate.
9記載の方法。 9. The method according to 9.
[II] アルコール血中濃度上昇抑制用組成物の製造のための、塩基性アミノ酸またはそ の塩の使用。 [II] Use of a basic amino acid or a salt thereof for the production of a composition for suppressing an increase in blood alcohol concentration.
[12] 塩基性アミノ酸力 オル-チン、アルギニン、リジン、ヒスチジン、またはシトルリンで ある請求項 11記載の使用。 [12] The use according to claim 11, wherein the basic amino acid strength is ortin, arginine, lysine, histidine, or citrulline.
[13] 有機酸をさらに使用することを含む、請求項 11または 12記載の使用。 13. The use according to claim 11 or 12, further comprising using an organic acid.
[14] 有機酸が、酢酸、乳酸、リンゴ酸、フマル酸、酒石酸、またはクェン酸である請求項[14] The organic acid is acetic acid, lactic acid, malic acid, fumaric acid, tartaric acid, or citrate.
13記載の方法。
13. The method according to 13.
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| JP2007532189A JP5188181B2 (en) | 2005-08-25 | 2006-08-25 | Composition for suppressing increase in blood alcohol concentration |
| CN2006800308919A CN101247801B (en) | 2005-08-25 | 2006-08-25 | Composition for prevention of increase in blood alcohol level |
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| JP2005243641 | 2005-08-25 | ||
| JP2005-243641 | 2005-08-25 |
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| JP (1) | JP5188181B2 (en) |
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| WO2008105384A1 (en) * | 2007-02-26 | 2008-09-04 | Kyowa Hakko Bio Co., Ltd. | Citrulline-containing tablet |
| WO2008105325A1 (en) * | 2007-02-23 | 2008-09-04 | Kyowa Hakko Bio Co., Ltd. | Citrulline-containing beverage |
| JP2009171860A (en) * | 2008-01-22 | 2009-08-06 | Asahi Soft Drinks Co Ltd | Citrulline-containing food and drink and method for producing the same |
| JP2010115124A (en) * | 2008-11-11 | 2010-05-27 | Iwata Kagaku Kogyo Kk | Brown-sugar fermented product for decreasing ethanol concentration in blood |
| JP2010522146A (en) * | 2007-03-22 | 2010-07-01 | ユニヴェルシテ パリ デカルト | Use of citrulline to prevent increased protein carbonylation and to treat lesions caused thereby |
| JP2011105698A (en) * | 2009-10-22 | 2011-06-02 | Kirin Holdings Co Ltd | Agent for alleviating alcoholic fatigue |
| WO2011083556A1 (en) * | 2010-01-08 | 2011-07-14 | キリンホールディングス株式会社 | Highly flavored ornithine-containing alcohol-free malt beverage |
| JP2011529445A (en) * | 2008-07-28 | 2011-12-08 | 武田薬品工業株式会社 | Pharmaceutical composition |
| JP2013509395A (en) * | 2009-10-28 | 2013-03-14 | モデュテック エス．エー． | Preparations containing amino acids and plants and their activity in alcohol detoxification |
| EP2604270A1 (en) | 2011-12-15 | 2013-06-19 | Matsutani Chemical Industry Co., Ltd. | Dextrin for suppressing elevation of blood alcohol concentration |
| ITBO20120226A1 (en) * | 2012-04-24 | 2013-10-25 | Alfa Wassermann Spa | COMPOSITIONS INCLUDING ALPINE-KETOGLUTARATE ORNITINE, PROCESSES FOR THEIR ACHIEVEMENT AND THEIR USE. |
| JP2014236743A (en) * | 2007-11-16 | 2014-12-18 | 協和発酵バイオ株式会社 | Citrulline-containing beverage |
| JP2016042826A (en) * | 2014-08-22 | 2016-04-04 | アサヒグループホールディングス株式会社 | Tomato-containing food and drink |
| JP2019043861A (en) * | 2017-08-30 | 2019-03-22 | アサヒグループホールディングス株式会社 | Composition for improving lactic acid / pyruvic acid ratio |
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| WO2008105325A1 (en) * | 2007-02-23 | 2008-09-04 | Kyowa Hakko Bio Co., Ltd. | Citrulline-containing beverage |
| JPWO2008105384A1 (en) * | 2007-02-26 | 2010-06-03 | 協和発酵バイオ株式会社 | Citrulline-containing tablets |
| WO2008105384A1 (en) * | 2007-02-26 | 2008-09-04 | Kyowa Hakko Bio Co., Ltd. | Citrulline-containing tablet |
| JP2010522146A (en) * | 2007-03-22 | 2010-07-01 | ユニヴェルシテ パリ デカルト | Use of citrulline to prevent increased protein carbonylation and to treat lesions caused thereby |
| JP2014236743A (en) * | 2007-11-16 | 2014-12-18 | 協和発酵バイオ株式会社 | Citrulline-containing beverage |
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| US9186411B2 (en) | 2008-07-28 | 2015-11-17 | Takeda Pharmaceutical Company Limited | Pharmaceutical composition |
| JP2011529445A (en) * | 2008-07-28 | 2011-12-08 | 武田薬品工業株式会社 | Pharmaceutical composition |
| JP2010115124A (en) * | 2008-11-11 | 2010-05-27 | Iwata Kagaku Kogyo Kk | Brown-sugar fermented product for decreasing ethanol concentration in blood |
| JP2011105698A (en) * | 2009-10-22 | 2011-06-02 | Kirin Holdings Co Ltd | Agent for alleviating alcoholic fatigue |
| JP2014237715A (en) * | 2009-10-22 | 2014-12-18 | 協和発酵バイオ株式会社 | Agent for alleviating alcoholic fatigue |
| JP2013509395A (en) * | 2009-10-28 | 2013-03-14 | モデュテック エス．エー． | Preparations containing amino acids and plants and their activity in alcohol detoxification |
| WO2011083556A1 (en) * | 2010-01-08 | 2011-07-14 | キリンホールディングス株式会社 | Highly flavored ornithine-containing alcohol-free malt beverage |
| AU2010340659B2 (en) * | 2010-01-08 | 2013-12-12 | Kirin Beer Kabushiki Kaisha | Highly flavored ornithine-containing alcohol-free malt beverage |
| JP2011139687A (en) * | 2010-01-08 | 2011-07-21 | Kirin Holdings Co Ltd | Highly flavored ornithine-containing alcohol-free malt beverage |
| US9233122B2 (en) | 2011-12-15 | 2016-01-12 | Matsutani Chemical Industry Co., Ltd. | Agent for suppressing elevation of blood alcohol concentration |
| EP2604270A1 (en) | 2011-12-15 | 2013-06-19 | Matsutani Chemical Industry Co., Ltd. | Dextrin for suppressing elevation of blood alcohol concentration |
| WO2013160792A1 (en) * | 2012-04-24 | 2013-10-31 | Alfa Wassermann S.P.A. | Compositions comprising ornithine alpha-ketoglutarate, processes for their preparation and their use. |
| ITBO20120226A1 (en) * | 2012-04-24 | 2013-10-25 | Alfa Wassermann Spa | COMPOSITIONS INCLUDING ALPINE-KETOGLUTARATE ORNITINE, PROCESSES FOR THEIR ACHIEVEMENT AND THEIR USE. |
| JP2016042826A (en) * | 2014-08-22 | 2016-04-04 | アサヒグループホールディングス株式会社 | Tomato-containing food and drink |
| JP2019043861A (en) * | 2017-08-30 | 2019-03-22 | アサヒグループホールディングス株式会社 | Composition for improving lactic acid / pyruvic acid ratio |
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| Publication number | Publication date |
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| JP5188181B2 (en) | 2013-04-24 |
| JPWO2007023931A1 (en) | 2009-02-26 |
| CN101247801A (en) | 2008-08-20 |
| CN101247801B (en) | 2012-08-22 |
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