JPH0353869A - Food containing highly unsaturated fatty acid - Google Patents

Abstract

PURPOSE:To obtain the title food useful to prevention and improvement of circulatory disease of hypertension and heart disease and disease such as mammary cancer or large intestine cancer by controlling a ratio of omega-3 fatty acid and omega-6 fatty acid at a specific ratio. CONSTITUTION:The aimed food obtained by controlling a fatty acid composition in a food so that a ratio of omega-3 fatty acid (e.g. docosahexenoic acid or eicosapentenoic acid) and omega-6 fatty acid (e.g. linolic acid or gamma-linolenic acid) may be 1:1-1:5.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to foods containing highly unsaturated fatty acids.

(Prior art) There are two representative series of highly unsaturated fatty acids: ω3 fatty acids and ω-6 fatty acids (ω is the carbon where the first double bond is located counting from the end of the methyl group of the fatty acid. ).

Examples of ω-6 fatty acids include linoleic acid, T-linolenic acid, arachidonic acid, and examples of ω-3 fatty acids include α
- Linolenic acid, eicosaben citric acid, docosahexaenoic acid, etc.

When we analyze the intake of fatty acids in Japanese people, we find that ω-
It's heavily biased towards 6. This is because omega-6 fatty acids are contained in poultry meat, egg products, dairy products, and vegetable oils such as corn and safflower, and are essential to our diet.

Foods containing omega-3 fatty acids include soybeans, rapeseed oil, etc.
In addition to 10% of the content, it is also found in perilla, perilla, and flaxseed, and is also found in large amounts in marine fish and seaweed. However, although these foods were relatively commonly consumed in the past, they are not often found on our dining tables today.

Neither these ω-3 fatty acids nor ω-6 fatty acids can be synthesized in the human body, and there is no mutual conversion between the two fatty acid systems, so the ratio of ω-3 and ω-6 in the body is completely that of food. is reflected.

Recently, the Japanese diet has become more Western-style, and opportunities to eat meat-based meals have greatly increased, and the amount of fat intake has increased to 40g per day, which has led to an increase in the types of diseases. changes, including high blood pressure, heart disease, cardiovascular disease, and breast cancer.
Colon cancer and other cancers are on the rise, and this has become more Western-style and has become a major social problem.

The cause of these diseases was thought to be excessive intake of fatty acids. However, as research progressed, it became clear that this was due to an imbalance in the intake of unsaturated fatty acids that make up fat. This is due to an excess of type 2 prostaglandins and leukotrienes produced from arachidonic acid, an omega-6 fatty acid that is abundant in meat, and type 3 prostaglandins and leukotrienes produced from omega-3 fatty acids. This is due to the imbalance between

Taking these dietary habits into consideration, we have developed health foods containing capsules containing highly concentrated eicosapencitric acid,
Foods enriched with omega-3 fatty acids have been developed, such as eggs made by feeding chickens with fish oil to increase the content of eicosapencitric acid and docosahexaenoic acid.

(Problem to be solved by the invention) Excessive intake of ω-6 fatty acids promotes the production of type 2 protein staglandins and leukotrienes such as PGF2α and TXA2, which causes platelet aggregation and vasoconstriction, leading to arteriosclerosis and thrombosis. . However, ω-3 fatty acids, on the contrary, suppress these diseases, and even suppress the carcinogenic rate of breast cancer and colorectal cancer (
L. M. Brander & K. K. Carr
oll, Lipids 2L 285 (1985),
R. L Karmali et. al. +J.
Natl. Cancer Inst. +73+45
7 (1984)), which reduces the metastatic potential of cancer cells (
T. Hori et. al. , Chem. Pha
rm. Bull 135+ 3925 (1987)).

prostaglandins derived from highly unsaturated fatty acids,
Leukotrienes, thromboxane, etc. are called local hormones and are produced in cells in the kidney, liver, blood vessels, etc., and have contradictory effects such as antipyretic action, platelet aggregation, inhibition of platelet aggregation, increase in blood pressure, and decrease in blood pressure, and they work in balance. It maintains normal homeostasis of the body while taking However, when this harrance collapses, thrombosis, myocardial infarction, high blood pressure, immune diseases (diabetes, asthma, dry skin syndrome), allergic symptoms, etc. become apparent.What we must be careful about is ω- Instead of consuming only 3 fatty acids, ω-3 fatty acids
It is important to intake fatty acids and ω-6 fatty acids in a well-balanced manner.

However, as mentioned above, the current Japanese diet is biased toward intake of omega-6 fatty acids.

In order to improve this condition, foods and nutritional supplements containing highly concentrated omega-3 fatty acids have been developed.

However, if these products are consumed excessively, ω-3
This leads to excessive intake of fatty acids and causes new diseases.

Therefore, it is necessary to intake omega-3 and omega-6 fatty acids in an appropriate ratio.

The present invention is a food product in which the fatty acid composition of lipids is adjusted to an appropriate ratio so that ω-3 fatty acids and ω-6 fatty acids can be ingested in a well-balanced manner and is expected to be effective in preventing and improving the above-mentioned diseases. The purpose is to provide

(Means for Solving the Problems) The food of the present invention contains highly unsaturated fatty acids whose fatty acid composition is adjusted such that the ratio of ω-3 fatty acids to ω-6 fatty acids is 1=1 to 1:5. It is characterized by containing.

The ω-3 fatty acids used in the present invention include highly unsaturated fatty acids obtained from lipids derived from marine animals such as sardine yuzu, bonito oil, squid oil, cod liver oil, and menhaden oil, such as docosahexaenoic acid and eicosapene. Citric acid, α-
Linolenic acid and the like are common, but their sources are not limited to seaweed, microorganisms, animals, plants, etc.

Furthermore, there is no problem even if such fats and oils are concentrated to a high concentration of docosahexaenoic acid and eicosapencitric acid by physical, chemical, or biological methods.

Furthermore, α-linolenic acid and the like are generally derived from plants, but their sources such as microorganisms and animals are not concerned. On the other hand, representative examples of ω-6 fatty acids include highly unsaturated fatty acids such as linoleic acid and γ-linolenic acid, but their sources include microorganisms, plants, and animals, and are not particularly limited. Furthermore, the form of the food is not limited to the examples described below.

The fatty acid ratio of the food of the present invention is adjusted so that the ratio of ω-3 fatty acids to ω-6 fatty acids is 1:1 to 1:5. When it is smaller than this range, ω3 fatty acids become excessive,
If it is larger than this range, ω-6 fatty acids will become excessive, and in either case, the intake balance between ω-3 fatty acids and ω-6 fatty acids will be disrupted, which is not preferable.

(Effect of the invention) According to the present invention, ω3 and ω-6 of lipids contained in food
Since it is possible to provide foods prepared to maintain the ratio of fatty acids at an appropriate ratio of 1:1 to 1:5, ω-
It allows for a well-balanced intake of 3 fatty acids and ω-6 fatty acids, and is expected to be effective in preventing and improving diseases such as high blood pressure, cardiovascular disease, breast cancer, and colon cancer.

(Example) Hereinafter, the present invention will be specifically explained based on Examples.

Example 1 (Margarine) Winkling cod liver oil (IV 143.6
, POV O. 80, Eicosapentaene M 9.8%
, Docosal 300ppm (manufactured by Eisai) was prepared, and rice bran oil (IV 101, P
OV O. 41, oleic acid 45.4%, linoleic acid 3
6.9%) 13g, Riwa flower oil (IV 139, P
OV O. 44, linoleic acid 75.4%) was added and stirred until uniform. Add to this oil 14g of water, 2g of milk, some salt, monoglyceride, and 4
, 50010 of vitamin A was added and stirred to prepare a W/O emulsion.

This margarine was stored in the refrigerator for about 150 days,
Almost no change was observed in flavor.

The ratio of ω-3 fatty acids to ω6 fatty acids contained in this margarine was approximately 1:3.

Example 2 (Sausage) Refined Bonito Kara fish oil (IV 190.2, POV
O. 56, eicosapen citric acid 6.3%, docosahexaenoic acid 26.9%) 10g, and 200ppm of Zinc 1 Copherol (manufactured by Eisai ■) as an antioxidant was added to the oil and safflower oil (IV 139, POV
O. 44, linoleic acid 75.4%) was mixed with 8.4 g.

Next, 23 g of common salt was added while thoroughly kneading 1 kg of commercially available frozen pollack surimi. To this, a mixture of 10 g of bonito fish oil and 8.4 g of safflower oil prepared earlier was gradually added and mixed well.

Furthermore, 80 g of potato starch, 5 g of sodium glutamate, and 300 g of cold water were added and kneaded well.

Approximately 100 g of the mixture kneaded at the above mixing ratio was filled into a vinylidene chloride film having an inner diameter of 48 m/m, heated at 90° C. for 40 minutes, and then cooled to produce a sausage.

The ratio of ω-3 and ω6 lipids contained in this sausage was approximately 1:1.5. Moreover, both taste and smell were good.

Example 3 (Mayonnaise) Oil refined from perilla (IV 183, POV O.1
9. 50 g of α-linolenic acid (55.9%) was prepared by adding 300 ppm of green tea acetone extract as an antioxidant. Also, oil refined from evening primrose (IV 104,
POvO. 23, linoleic acid 71.1%, γ-linolenic acid 10.0%) 9 30g was prepared. I made a mixed oil by adding this perilla oil and evening primrose oil. Next, add 6.5g of egg yolk and 5.5g of vinegar. 0g,
1.5g of salt, sand tJ! 1.0 g of water, 5.95 g of water, 0.05 g of monosodium glutamate, and a few spices were added and stirred well.

While vigorously stirring these, the mixed oil from earlier was added dropwise little by little to make mayonnaise. This mayonnaise was stored in the refrigerator for about 150 days, but the flavor did not change much.

The ratio of ω-3 and ω-6 fatty acids contained in this mayonnaise was approximately 1:1.

Example 4 (Drink) Oil and fat obtained by winking bonito fish oil and concentrating ω-3 fatty acids (IV 190.2, POV O.56, eicosahencitric acid 6.3%, docosahexaenoic acid 26.9)
%) 300 ppm of misoxtocopherol was added to 15 g as an antioxidant. In addition, evening primrose oil (IV 104
, POvO. 23, 71.1% linoleic acid, 10.0% T-linolenic acid) was added to make a mixed oil. β-
After adding 100 mA of water to 100 g of Cyclodeki 10 String and stirring,
The above mixed oil was added and kneaded using a homogenizer for about 25 minutes. The precipitate was collected by washing twice with ethanol.

This precipitate was dried under reduced pressure at room temperature to obtain about 70 g of mixed oil cyclodextrin powder. This cyclodextrin powder was added to the drinks shown in the table below. At this time, the dispersion of cyclodextrin powder into the drink was 3
% was easy.

Furthermore, the ratio of ω-3 and ω-6 fatty acids in the contained lipids was approximately 1:4. Further, the powdered drink was stored in the refrigerator for about 150 days, but no major change in flavor was observed.

Table: Strength of drink preparations 0.85g/j2 0.35g/1 0. 15g/1 0. 15g/A 1.35g/A’ 1.10g/Il 0.05g/1 NaCI MCI CaClz MgC1. citric acid citric acid soda Sodium L-glutamate 1 l glucose sugar fruit juice 20g/! V 20g/N 30g/j!

Claims (1)

[Claims] A food containing highly unsaturated fatty acids whose fatty acid composition is adjusted so that the ratio of ω-3 fatty acids to ω-6 fatty acids is 1:1 to 1:5.