Sense-improving agent

An improving agent and sensory technology, applied in skin care preparations, animal feed, additional food elements, etc., can solve the problem of delayed detection of injury, unclear effect of preventing and improving peripheral sensory passivation, and increased burn risk. Advanced problems to achieve the effect of improving passivation

Inactive Publication Date: 2011-01-05
SNOW BRAND MILK PROD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Insensitivity of peripheral sensation, for example, when in contact with a hot object, heat cannot be accurately sensed, and the following problems may occur: increased risk of burns, etc., delay in detection of injury due to insensitivity to pain
Regarding the application of sphingomyelin, there are known anti-inflammatory and analgesic external preparations, lipid digestion and absorption function improving agents, intestinal motility insufficiency disease therapeutic agents (Patent Documents 3-5), etc., for the prevention and improvement of peripheral sensation. The effect of passivation is not clear at all

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (Manufacture 1 of phospholipid-containing composition)

[0028] A 25% cream whey powder (manufactured by Corman, SM2) solution was prepared, and 5N hydrochloric acid was added to adjust the pH to 4.5. The solution was left standing at 50° C. for 1 hour to precipitate casein. The precipitate was removed using a filter press, and the resulting aqueous solution was treated with an MF membrane (manufactured by SCT Corporation) with a pore size of 1.0 μm to obtain a concentrated liquid fraction. This concentrate fraction was freeze-dried to obtain a phospholipid-containing composition. This milk-derived phospholipid-containing composition contains 53% lipid, 31% phospholipid, 24% protein, 15% carbohydrate, and 8% ash based on the total solid content, and can be used as the sensory improving agent of the present invention as it is.

Embodiment 2

[0030] (Manufacture 2 of phospholipid-containing composition)

[0031] A 20% buttermilk powder (manufactured by Snow Brand Dairy Co., Ltd.) solution was prepared, and 2N hydrochloric acid was added to adjust the pH to 4.5. The solution was left standing at 45° C. for 30 minutes to precipitate casein. After removing this precipitate using a clarifier, the obtained supernatant was treated with an MF membrane (manufactured by SCT Corporation) with a pore size of 0.1 μm to obtain a concentrate fraction. This concentrate fraction was freeze-dried to obtain a milk-derived phospholipid-containing composition. This milk-derived phospholipid-containing composition contains 62% of lipid, 38% of phospholipid, 15% of protein, 18% of carbohydrate, and 5% of ash based on solid content, and can be used as the sensory improving agent of the present invention as it is.

Embodiment 3

[0033] (production of sphingomyelin 1)

[0034] Protease was allowed to act on a 10% aqueous solution of whey protein concentrate (WPC), and the resulting reaction solution was extracted with a chloroform-methanol (2:1) solution, concentrated, and further extracted with acetone to obtain a phospholipid fraction. The obtained phospholipid fraction was subjected to silica gel chromatography, extracted stepwise with chloroform-methanol solution, and the obtained extract was freeze-dried to obtain purified sphingomyelin. The purified preparation was fractionated by thin-layer chromatography, developed with Dittmer's reagent, and quantified using a densitometer. As a result, the sphingomyelin content was 95.2%. The sphingomyelin thus obtained can be used as a sensory improving agent as it is.

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Abstract

Disclosed are: a sense-improving agent which comprises, as an active ingredient, a phospholipid or a sphingosine-containing phospholipid and / or a derivative thereof, particularly a sphingomyelin, and which has an effect of improving the dulling of senses at a periphery when ingested orally or directly applied to the skin; and a sense-improving food, beverage, feed or cosmetic comprising the sense-improving agent. The phospholipid to be used may be a chemically synthesized phospholipid or a naturally occurring phospholipid, preferably a phospholipid derived from an edible material such as soybean and egg yolk, particularly preferably a phospholipid derived from milk.

Description

technical field [0001] The present invention relates to a sensory-improving agent having the effect of improving peripheral sensory insensitivity, and a food, feed, or cosmetic for sensory-improving food, feed, or cosmetics containing the sensory-improving agent. / or its derivatives, especially sphingomyelin is an active ingredient. Background technique [0002] In recent years, the increase in age-related diseases such as osteoporosis and dementia has become a social problem along with aging. Therefore, various medicines have been developed in order to prevent or improve such age-related diseases. However, since pharmaceuticals generally require consideration of side effects, in recent years, attempts have been made to prevent or improve age-related diseases by correcting dietary habits or taking specific food ingredients. For example, regarding osteoporosis, there is known a method of preventing or improving the disease by taking in basic protein contained in cow's milk...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K31/688A23L1/30A61K8/55A61P25/02A61Q19/00
CPCA61Q19/00A23K1/164A61K8/68A61K8/553A61K8/0212A61K31/688A23L1/3006A23K1/1846A23K1/1755A23L2/52A23K20/158A23K20/26A23K50/40A23L33/115A61P17/00A61P25/02
Inventor 渡边达也春田裕子加藤健吉冈俊满
Owner SNOW BRAND MILK PROD CO LTD
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