Beverage containing arginine and gaba

Abstract

To provide a novel arginine-containing beverage in which the bitterness and the fishy odor peculiar to arginine are reduced.MEANS FOR SOLVING THE PROBLEM: In this beverage containing 200-5000 mg / 100 ml of arginine, γ-aminobutyric acid is included in an amount of 10-1000 mg / 100 ml.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a beverage containing arginine and gamma-aminobutyric acid (GABA). [Background technology]

[0002] Arginine is one of the amino acids that make up protein and is found in large amounts in meat, seafood, soybeans, etc. Arginine is known to have effects such as fatigue recovery, vasodilation, improved blood flow, and sexual enhancement, and many dietary supplements containing arginine are available on the market.

[0003] Dietary supplements in the form of beverages have the advantage of being easy to take, and since dietary supplements containing arginine can exert their effects more quickly and effectively when taken in the form of a liquid, it is desirable for dietary supplements containing arginine to be in the form of a beverage.

[0004] However, arginine has a unique fishy flavor and bitterness, which reduces the palatability of beverages. Therefore, various methods have been proposed to improve the flavor of beverages containing arginine. For example, there is a method of reducing the fishy flavor by adding theanine (Patent Document 1), a method of reducing the fishy flavor by adding vitamin B1 (Patent Document 2), and a beverage in which the bitterness and fishy odor derived from arginine are removed by using chondroitin sulfate arginine obtained by contacting chondroitin sulfate with arginine in an aqueous solution as an arginine supplier (Patent Document 3). Another proposed method is to reduce the bitterness of amino acids, such as valine, leucine, isoleucine, or arginine, by adding ornithine to beverages containing these bitter amino acids (Patent Document 4). [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 2017-6014 A [Patent Document 2] Japanese Patent Application Laid-Open No. 2016-10339 [Patent Document 3] Japanese Patent Application Publication No. 2018-39878 [Patent Document 4] International Publication No. 2004 / 052125 Summary of the Invention [Problem to be solved by the invention]

[0006] An object of the present invention is to provide a new arginine-containing beverage in which the bitterness and fishy odor specific to arginine are reduced. [Means for solving the problem]

[0007] As a result of intensive research to solve the above problems, the present inventors have found that adding a specific amount of GABA to a beverage containing arginine has an excellent effect of reducing the bitterness and fishy odor peculiar to arginine, and have completed the present invention. That is, the present invention relates to the following. [1] A beverage containing 200 to 5000 mg / 100 ml of arginine and 10 to 1000 mg / 100 ml of gamma-aminobutyric acid. [2] The beverage according to [1], further comprising an acidulant and having a pH of 2.5 to 4.0. [3] The beverage according to [2], which contains phosphoric acid as an acidulant. [4] The beverage according to any one of [1] to [3], which is a beverage for improving vitality. [Effects of the Invention]

[0008] According to the present invention, it is possible to provide an arginine-containing beverage with a good flavor, in which the bitterness and fishy smell characteristic of arginine are reduced. Furthermore, the beverage of the present invention has the effect of improving the vitality of the person who consumes it. [Brief explanation of the drawings]

[0009] [Figure 1]1 is a graph showing the results of fatigue scores in Example 2. [Figure 2] 1 is a graph showing the results of irritability scores in Example 2. [Figure 3] 10 is a graph showing the results of motivation scores in Example 2. [Figure 4] 10 is a graph showing the results of the questionnaire survey in Example 3. DETAILED DESCRIPTION OF THE INVENTION

[0010] The beverage of the present invention contains 200 to 5000 mg / 100 ml of arginine and 10 to 1000 mg / 100 ml of γ-aminobutyric acid (GABA).

[0011] (Arginine) The arginine used in the beverage of the present invention is an amino acid whose chemical name is 5-guanidino-2-aminopentanoic acid or 5-guanidino-2-aminovaleric acid, or a salt thereof. It may be L-arginine, D-arginine, or the racemic form DL-arginine, but L-arginine is preferred. Arginine may be in the free form or in the form of a salt. The salt form of arginine is not particularly limited as long as it is acceptable for consumption, but examples include hydrochloride, nitrate, sulfate, citrate, acetate, and glutamate.

[0012] The arginine used in the beverage of the present invention can be extracted from acid hydrolysis of natural protein sources such as gelatin, soybeans, and nuts, or extracted from a culture of arginine-producing microorganisms, or commercially available arginine can be used. In order to minimize the influence of the arginine source on the flavor of the beverage and enjoy the effects of the present invention, it is preferable to use a purified arginine product (arginine content of 95% by mass or more) or a crude arginine product (arginine content of 50 to 95% by mass).

[0013] The beverage of the present invention contains 200 to 5000 mg / 100 ml of arginine. The content is preferably 300 to 4000 mg / 100 ml, and can be 500 to 3000 mg / 100 ml. In the present invention, the arginine content refers to the content converted into free arginine. The arginine content in the beverage can be quantified using an amino acid analyzer based on the ninhydrin reaction.

[0014] (γ-aminobutyric acid) The arginine-containing beverage of the present invention further contains a specific amount of γ-aminobutyric acid (GABA), thereby reducing the bitterness and fishy odor inherent to arginine. GABA itself has a fermented cheese-like flavor, and it is believed that the unique flavor of GABA masks the bitterness and fishy odor inherent to arginine.

[0015] GABA is an amino acid found in a wide variety of foods, including vegetables, fruits, grains, and fermented foods. The source of the GABA used in the present invention is not particularly limited; for example, GABA extracted from vegetables, fruits, grains, etc., GABA produced by fermentation, and GABA obtained by organic synthesis can be used. To maximize the benefits of the present invention while minimizing the influence of the GABA source on the flavor of the beverage, it is preferable to use a purified GABA product containing 80% by mass or more, preferably 85% by mass or more, and more preferably 90% by mass or more of GABA. The purified product can be in various forms, including solid, aqueous solution, and slurry. Commercially available purified GABA products include GABA 100% Pure Powder (NOW FOODS), Oryza GABA® Extract HC-90 (Oryza Oil & Fat Chemical), and Lactogaban® (Pharma Foods).

[0016] The beverage of the present invention contains 10 to 1000 mg / 100 ml of GABA, preferably 20 to 800 mg / 100 ml, more preferably 30 to 500 mg / 100 ml, and can also contain 50 to 300 mg / 100 ml. The GABA content in the beverage can be measured using an amino acid analyzer.

[0017] (Other ingredients) The beverage of the present invention preferably further contains an acidulant. The inclusion of an acidulant can additively or synergistically reduce the bitterness and fishy odor characteristic of arginine with GABA. Here, the term "acidulant" refers to a substance classified as an "acidulant" under "designated food additives" designated by the Minister of Health, Labour and Welfare, and "existing food additives," which are natural food additives that have been used for many years. The substances included in "designated food additives" and "existing food additives" are listed on the website of the Japan Food Additives Association.

[0018] Specific examples of acidulants include adipic acid, citric acid, trisodium citrate, glucono-delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, sodium L-tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, sodium DL-malate, and phosphoric acid. The acidulant can be used in the form of a salt such as a potassium salt or a sodium salt, or in the form of a buffer solution.

[0019] Among these, it is preferable to use phosphoric acid in the beverage of the present invention. By using phosphoric acid, not only the bitterness and fishy smell caused by arginine but also the fermented smell specific to GABA can be reduced, and the beverage can have a more refreshing aftertaste. As the acidulant, phosphoric acid may be used alone or in combination with other acidulants.

[0020] The amount of phosphoric acid contained in the beverage of the present invention can be determined taking into consideration the desired flavor, but is generally 0.2 to 2.0 w / v% in terms of acidity as citric acid, preferably 0.5 to 1.8 w / v%, and more preferably 0.6 to 1.6 w / v%.

[0021] The beverage of the present invention containing an acidulant is usually adjusted to a pH of 2.5 to 4.0 from the viewpoint of palatability. By having the beverage have a pH in this range, a moderate acidity and a firm taste are ensured, resulting in a refreshing aftertaste. The preferred pH is 2.8 to 3.9, and more preferably 2.9 to 3.6.

[0022] The beverage of the present invention preferably further contains a sweetening component. When a beverage contains a sweetening component, the bitterness specific to arginine can be further reduced and the beverage can be more palatable in terms of the balance of sweet and sour. Here, the sweetening component refers to a component added to impart sweetness to the beverage. Specific examples of sweetening components include molasses sugars such as brown sugar, shirosuto, cassonade (brown sugar), wasanbon, sorghum sugar, and maple sugar, granulated sugar (white double sugar, medium double sugar, granulated sugar, etc.), processed sugar (cube sugar, rock sugar, powdered sugar, granulated sugar, etc.), refined sugars such as liquid sugar, monosaccharides (glucose, fructose, wood sugar, sorbose, galactose, isomerized sugar, etc.), disaccharides (sucrose, maltose, lactose, isomerized lactose, palatinose, etc.), oligosaccharides (fructooligosaccharides, maltooligosaccharides, isomaltooligosaccharides, galactose, etc.), and the like. Examples of suitable sweeteners include carbohydrate sweeteners such as sugar alcohols (erythritol, sorbitol, xylitol, mannitol, maltitol, isomaltitol, lactitol, maltotriitol, isomaltotriitol, panitol, oligosaccharide alcohols, powdered reduced maltose syrup), as well as high-intensity sweeteners such as natural non-carbohydrate sweeteners (stevia extract, licorice extract, etc.) and synthetic non-carbohydrate sweeteners (aspartame, acesulfame K, etc.).

[0023] The content of sweetening components can be appropriately set according to the desired flavor, but typically has a sweetness index of about 1 to 15, preferably about 2 to 13, and more preferably about 3 to 10. Here, sweetness index is a measure of sweetness intensity, and is a relative ratio where the sweetness of 1% by mass of sucrose (at 20°C) is set to 1. The sweetness index of a beverage can be determined by converting the amount (mass concentration) of each sweetening component contained in the beverage into a sucrose equivalent based on the relative ratio of the sweetness of that sweetening component to the sweetness of sucrose (1), and then totaling the sucrose equivalent amounts of all sweetening components contained in the beverage. The relative ratio of the sweetness of each sweetening component to the sweetness of sucrose (1) can be determined from a known sugar sweetness conversion table, etc. For example, the sweetness of neotame is 10,000, that of stevia is 200, that of sucralose is 600, that of aspartame is 200, that of glycyrrhizin is 50, and that of reduced starch syrup is 0.3.

[0024] As will be described later, the beverage of the present invention has a vitality-enhancing effect. In recent years, many energy drinks have been commercially available for the purpose of providing a temporary energy boost or elevating mood. These energy drinks typically contain caffeine and ethanol, and many of them cause excitement, insomnia, and the reality is that they cannot be said to be truly intended for health. The beverage of the present invention has the advantage of being able to improve vitality without containing caffeine or ethanol. To make a beverage that can be easily consumed on a daily basis, it is preferable that the beverage contain less than 1% by volume of ethanol, and it is preferable that the beverage does not contain caffeine.

[0025] In addition to the above-mentioned components, the beverage of the present invention may also contain other components that are commonly added to beverages, such as fruit juice, plant extracts, vitamins, minerals, amino acids or salts thereof, herbal medicines, herbal extracts, royal jelly, etc. Furthermore, additives such as flavorings, coloring agents, flavoring agents, surfactants, thickeners, antioxidants, stabilizers, preservatives, etc. may also be added as appropriate, provided that the intended object of the present invention is not exceeded.

[0026] (Drink for improving vitality) Social and psychological stress is becoming increasingly high in modern society. Perhaps as a result, an increasing number of people are experiencing unexplained mental discomfort and a general lack of motivation, although to varying degrees. According to a 2024 survey of 119 working mothers aged 30-45 conducted by the Domani editorial team, when asked if they ever felt unmotivated, over 70% answered "often" or "sometimes" (https: / / domani.shogakukan.co.jp / 374280). A sustained decline in energy not only leads to a lack of concentration and negative thinking, but also leads to cumulative inactivity, increasing the risk of insomnia, depression, and other conditions.

[0027] Arginine (L-arginine) is converted into nitric oxide when absorbed into the body, improving blood flow and restoring male sexual function. It is also a component that is expected to have a revitalizing effect. A vitality and / or energy enhancer containing GABA as an active ingredient has also been reported (Japanese Patent Publication No. 2018-020972). The beverage containing arginine and GABA of the present invention exhibits a synergistic effect between arginine and GABA, resulting in a high energy-enhancing effect. Specifically, the beverage may be effective even in individuals who do not experience an energy-enhancing effect when ingesting arginine or GABA alone. Furthermore, continuous intake of a beverage containing both arginine and GABA may result in a more rapid effect than when each ingredient is ingested alone.

[0028] The beverage of the present invention is suitable for use as a beverage for improving vitality. In this specification, "vitality" refers to a feeling of vitality and energy, and is used synonymously with "motivation." Motivation refers to a positive feeling or desire to do or accomplish something on one's own. Motivation is recognized to be brought about by dopamine secreted from the brain, and it is known that motivation can be lost due to irregular lifestyle habits, accumulated fatigue, lack of sleep, and other factors. When the beverage of the present invention is used as a beverage for improving vitality, for example, a single intake of the beverage can increase motivation in a person who feels "unmotivated" and enable them to work or study more actively. Furthermore, continued intake can reduce the number of days when "unmotivated" is felt.

[0029] The beverage of the present invention can also be used to improve or maintain health issues specific to men. Here, the health issues specific to men specifically refer to symptoms of male sexual dysfunction (MSD). Here, MSD symptoms refer to male erectile dysfunction (MED), ejaculation disorders such as premature ejaculation (PE), anorgasmia, and desire disorders such as hypoactive sexual desire disorder. In the examples described below, the beverage of the present invention has been found to be effective in improving male sexual function in addition to improving vitality.

[0030] The beverage of the present invention is preferably in the form of an RTD beverage filled in a container such as a plastic bottle, can, jar, or paper carton. The volume of the bottled RTD beverage is not particularly limited, but from the perspective of use for the purpose of improving vitality, it is preferably a one-shot size. For example, the volume of the bottled RTD beverage is 20 to 300 ml, more preferably 20 to 250 ml, even more preferably 20 to 200 ml, even more preferably 20 to 150 ml, and even more preferably 20 to 100 ml. The preferred daily intake of the beverage is determined appropriately depending on the type and amount of ingredients contained, but is, for example, 20 to 300 ml, more preferably 20 to 250 ml, even more preferably 20 to 200 ml, even more preferably 20 to 150 ml, and even more preferably 20 to 100 ml. [Example]

[0031] The present invention will be specifically described in detail below by showing experimental examples, but the present invention is not limited to these examples.

[0032] Example 1: Confirmation of flavor improvement effect 1. A drink containing 1600mg of arginine per 100ml The ingredients shown in Table 1 were thoroughly mixed and stirred to prepare a beverage containing arginine and GABA (pH 3.3). The arginine used was L-arginine (purity 98.5% by mass or more, Ajinomoto Co.), and the GABA used was Lactogaban (registered trademark) (purity 95% by mass or more, Pharma Foods). A sensory evaluation was conducted by a panel of five experts using a beverage without added GABA as a control. The panel evaluated the paired beverages presented to them to see if there was a difference in the intensity of off-flavors (bitterness or fishy odor derived from arginine), and if there was a difference, which beverage was perceived as having the least off-flavor.

[0033] The evaluation results are shown in Table 2. Some panelists felt that the addition of 10 mg / 100 ml or more of GABA reduced the off-flavors (bitterness and fishy smell) caused by arginine. The majority of panelists felt that the addition of 30 mg / 100 ml or more of GABA reduced the off-flavors caused by arginine, and all panelists felt that the addition of 50 mg / 100 ml or more of GABA reduced the off-flavors caused by arginine.

[0034] [Table 1]

[0035] [Table 2]

[0036] 2. Beverage containing arginine 800mg / 100ml The beverages (pH 3.3) shown in Table 3 were prepared in the same manner as the above test, except that the amount of arginine was 800 mg / 100 ml. A sensory evaluation was conducted to compare the intensity of the off-flavor with that of a beverage (control) without added GABA. The results are shown in Table 4. It was confirmed that the off-flavor caused by arginine can be reduced by adding a certain amount of GABA, even when the arginine content was 800 mg / 100 ml. When 1000 mg / 100 ml of GABA was added, the off-flavor caused by arginine was reduced, but some panelists still felt an off-flavor caused by GABA.

[0037] [Table 3]

[0038] [Table 4]

[0039] 3. Beverage containing 4000mg / 100ml of arginine The beverages (pH 3.3) shown in Table 5 were prepared in the same manner as above, except that the amount of arginine was 4000 mg / 100 ml. A sensory evaluation was performed to compare the intensity of off-flavors with a beverage (control) without added GABA. The results are shown in Table 6. It was confirmed that the off-flavor caused by arginine could be reduced by adding GABA, even when the arginine content was 4000 mg / 100 ml.

[0040] [Table 5]

[0041] [Table 6]

[0042] <Example 2: Confirmation of vitality improvement effect> 1. Test Method The subjects were 15 healthy adults (6 men, 9 women) aged 20 to 40 who "often" or "occasionally" felt "unmotivated to do anything." The subjects were adjusted appropriately for age and gender ratio, and the 15 were randomly assigned to three groups of five people each.

[0043] The three types of beverages (1-1, 1-6, 1-7) prepared in Example 1 were prepared as test subjects. The group that ingested Test Drink I (arginine: 1600 mg / 100 ml, GABA: 0 mg) was designated "Group (I)," the group that ingested Test Drink II (arginine: 1600 mg / 100 ml, GABA: 100 mg / 100 ml) was designated "Group (II)," and the group that ingested Test Drink III (arginine: 1600 mg / 100 ml, GABA: 200 mg / 100 ml) was designated "Group (III)." Each test beverage was designed to have the same taste and color, and the same packaging container (50 ml capacity) was used.

[0044] Each group consumed one bottle (50ml) of the test beverage every day after breakfast for four consecutive weeks. A questionnaire survey on "motivation" was conducted upon waking at the start of the study (day 0) and in weeks 2 and 4, and scores were calculated for fatigue, irritability, and motivation (motivation for work or study). Scores were calculated using a visual analog scale (VAS) ranging from 0 (worst) to 10 (best). Higher scores indicate better results. Specifically, higher scores indicate less fatigue and irritability, and higher scores indicate greater motivation.

[0045] 2. Test Results Figures 1 to 3 show the average scores calculated from questionnaires regarding fatigue, irritability, and motivation upon waking. The results suggest that continuous intake of beverages containing both arginine and GABA (test beverages II and III) reduces fatigue and irritability upon waking and increases motivation.

[0046] <Example 3: Confirmation of the effect of improving male sexual function> 1. Test Method The study was conducted on 37 healthy adult males aged 20 to 35 years, who were experiencing a decline in male sexual function and mental stress. A test beverage (pH 3.4) was prepared with the composition shown in Table 7. The arginine used was L-arginine (purity 98.5% by mass or more), the citrulline used was L-citrulline (purity 98% by mass or more), and the GABA used was Lactogaban (registered trademark) (purity 95% by mass or more).

[0047] [Table 7]

[0048] The test drink was consumed at a rate of one bottle (50ml) per day for two consecutive weeks. A questionnaire survey was conducted at the start of the test (day 0) and at the end (week 2). The survey consisted of five items: "I feel healthy," "I feel positive," "I feel like I'm becoming more aware of the opposite sex," "I feel like my circulation is improving," and "I feel full of energy." In addition, at the end of the test, a questionnaire was conducted regarding the subject's actual experience of the improved sexual function.

[0049] 2. Test Results The results of the questionnaire are shown in Figure 4. Significant increases were observed in items related to vitality and health. This suggests that consuming the test beverage caused participants to feel more energetic and their blood circulation improved.

[0050] Table 8 shows the results of a questionnaire regarding the perceived effect of improving sexual function after two weeks of intake. The percentage of people who answered "It was effective" was 86.5%, meaning that nearly 90% of people felt an effect. Most of the subjects felt an effect within three days of starting intake, or after four to seven days of continuous intake.

[0051] [Table 8]

Claims

1. A beverage containing 200 to 5000 mg / 100 ml of arginine and 10 to 1000 mg / 100 ml of γ-aminobutyric acid.

2. The beverage according to claim 1, further comprising an acidulant and having a pH of 2.5 to 4.

0.

3. 3. The beverage of claim 2, comprising phosphoric acid as an acidulant.

4. 10. The beverage of claim 1, which is a beverage for improving vitality.

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