Beverage containing citrulline and gaba

Abstract

To provide a novel citrulline-containing beverage in which bitterness or offensive smells caused by citrulline are reduced.MEANS FOR SOLVING THE PROBLEM: In this beverage containing 50-5000 mg / 100 ml of citrulline, 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 citrulline and gamma-aminobutyric acid (GABA). [Background technology]

[0002] Citrulline is a functional amino acid that was approved for use as a medicine in Japan and then approved for use as a food in 2007. Citrulline is known to have effects such as improving blood flow, preventing arteriosclerosis, improving sensitivity to cold, reducing and recovering from fatigue, and enhancing sexual energy, and many dietary supplements containing citrulline are also 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 citrulline can exert their effects more quickly and effectively when taken in the form of a liquid, it is desirable for dietary supplements containing citrulline to be in the form of a beverage.

[0004] However, citrulline in an aqueous solution is known to decompose and produce a foul odor upon storage or heating, which is problematic. Furthermore, the bitterness of citrulline itself can be problematic. Therefore, various methods for improving the flavor of citrulline-containing beverages have been proposed. For example, a method has been proposed in which a bitter amino acid such as citrulline is combined with a thickener, poly-γ-glutamic acid, and preferably a high-intensity sweetener to effectively suppress the unpleasant bitterness (Patent Document 1); a method has been proposed in which the off-flavor caused by citrulline decomposition products is suppressed by adjusting the pH to an acidic range using an acidulant such as phytic acid or a pH adjuster (Patent Document 2); and a method has been proposed in which the generation of a foul odor due to storage or heating is suppressed by adding citric acid and sodium citrate or citric acid and disodium hydrogen phosphate (Patent Document 3). [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2009-118743 [Patent Document 2] Japanese Patent Application Laid-Open No. 2009-171860 [Patent Document 3] International Publication No. 2009 / 064004 Summary of the Invention [Problem to be solved by the invention]

[0006] An object of the present invention is to provide a new citrulline-containing beverage in which the bitterness and unpleasant odor caused by citrulline 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 citrulline-containing beverage has an excellent effect of reducing the bitterness and unpleasant odor caused by citrulline, and have completed the present invention. That is, the present invention relates to the following. [1] A beverage containing 50-5000 mg / 100 ml of citrulline and 10-1000 mg / 100 ml of gamma-aminobutyric acid. [2] The beverage described in [1], which is a packaged beverage. [3] The beverage according to [1] or [2], further comprising an acidulant and having a pH of 2.5 to 4.0. [4] The beverage according to [3], which contains phosphoric acid as an acidulant. [5] The beverage according to any one of [1] to [4], which is a beverage for improving vitality. [Effects of the Invention]

[0008] According to the present invention, it is possible to provide a citrulline-containing beverage with a good flavor in which the bitterness and unpleasant odor caused by citrulline 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]10 is a graph showing the results of vitality VT scores in Example 2. [Figure 2] 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 50 to 5000 mg / 100 ml of citrulline and 10 to 1000 mg / 100 ml of γ-aminobutyric acid (GABA).

[0011] (Citrulline) The citrulline used in the beverage of the present invention may be either L-citrulline or D-citrulline, but L-citrulline is preferred. The source of citrulline is not particularly limited, and it may be produced by any method, such as chemical synthesis or fermentation. Citrulline may also be in the form of a salt. The salt is not particularly limited as long as it is pharmaceutically acceptable, and examples include inorganic acid salts, organic acid salts, metal salts, and ammonium salts. Citrulline is commercially available as a pharmaceutical, reagent, etc., and these commercially available products can be used. In order to minimize the effect of the citrulline source on the flavor of the beverage and enjoy the effects of the present invention, it is preferable to use a purified citrulline product (citrulline content of 95% by mass or more) or a crude purified product (citrulline content of 50 to 95% by mass) in the present invention.

[0012] The beverage of the present invention contains 50 to 5000 mg / 100 ml of citrulline. The content is preferably 200 to 4000 mg / 100 ml, more preferably 300 to 4000 mg / 100 ml, and can also be 500 to 3000 mg / 100 ml. The citrulline content in the beverage can be measured using an amino acid analyzer.

[0013] (γ-aminobutyric acid) The citrulline-containing beverage of the present invention further contains a specific amount of gamma-aminobutyric acid (GABA), thereby reducing the bitterness and unpleasant odor caused by citrulline. GABA itself has a fermented cheese-like taste, and it is thought that the unique flavor of GABA masks the bitterness and unpleasant odor caused by citrulline.

[0014] GABA is an amino acid found in a wide variety of foods, including vegetables, fruits, grains, and fermented foods. The source of the GAB 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% or more by mass, preferably 85% or more by mass, and more preferably 90% or more by mass. 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).

[0015] 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.

[0016] (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 unpleasant odor caused by citrulline 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.

[0017] 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.

[0018] Among them, it is preferable to use phosphoric acid in the beverage of the present invention. By using phosphoric acid, not only the bitterness and unpleasant odor caused by citrulline but also the fermented odor 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.

[0019] 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%.

[0020] 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.

[0021] The beverage of the present invention preferably further contains a sweetening component. When a beverage contains a sweetening component, the bitterness caused by citrulline 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.).

[0022] 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.

[0023] 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.

[0024] In addition to the above-mentioned components, the beverage of the present invention may also contain other components commonly used in 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, and preservatives may also be added as appropriate, provided that the intended object of the present invention is not exceeded.

[0025] (packaged beverages) The beverage of the present invention may be a packaged beverage that can be stored for a long period of time at room temperature, i.e., a heat-sterilized beverage that has been subjected to heat sterilization (for example, heating conditions with an F value of 4 or higher). The beverage of the present invention contains a specific amount of GABA in addition to citrulline, thereby effectively reducing the off-flavor caused by citrulline that would normally increase with heating. Therefore, a packaged beverage is one example of a preferred embodiment of the present invention. The container may be made of any material commonly used for beverages, such as paper, resin (plastic), metal, or glass.

[0026] The volume of the container is not particularly limited, but from the viewpoint of use for the purpose of improving vitality, it is preferable that the volume be a one-shot size, and for example, the volume of the packaged 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.

[0027] (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.

[0028] The beverage containing citrulline and GABA of the present invention exhibits a synergistic effect between citrulline and GABA, thereby exhibiting a high energy-enhancing effect.Specifically, even those who do not experience an energy-enhancing effect when ingesting citrulline or GABA alone may be able to confirm the effect, and when continuously ingesting the beverage containing both citrulline and GABA, the effect may be realized in a shorter period of time than when ingesting each ingredient alone.

[0029] The beverage of the present invention is suitable for use as a beverage for improving vitality. Here, "vitality" in this specification refers to vitality assessed, for example, by the "Vitality (VT)" subscale of the SF-36v2 (registered trademark). A low score indicates a state of constant fatigue and exhaustion, while a high score indicates a state of constant vitality.

[0030] 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.

[0031] The preferred daily intake of the beverage of the present invention is determined appropriately depending on the type and amount of the ingredients contained therein, 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]

[0032] The present invention will be specifically described in detail below by showing experimental examples, but the present invention is not limited to these examples.

[0033] Example 1: Confirmation of flavor improvement effect 1. A drink containing 2000mg of citrulline per 100ml The ingredients shown in Table 1 were thoroughly mixed and placed in a 100 ml bottle with a lid. They were then heat-sterilized at 120°C for 20 minutes to prepare a beverage containing citrulline and GABA (pH 3.3). Citrulline was L-citrulline (purity 98% or higher by mass), and GABA was Lactogaban (registered trademark) (purity 95% or higher by mass, Pharma Foods). A sensory evaluation was conducted by a panel of five experts using a beverage without GABA as a control. The panel evaluated the paired beverages presented to determine whether there was a difference in the intensity of off-flavors (bitterness or unpleasant odors derived from citrulline), and if there was a difference, which beverage was perceived as having the least off-flavor.

[0034] The evaluation results are shown in Table 2. Some panelists noticed a reduction in the off-flavor caused by citrulline when GABA was added at 10 mg / 100 ml or more. The majority of panelists confirmed that the off-flavor caused by citrulline was reduced when GABA was added at 30 mg / 100 ml or more, and all panelists confirmed that the off-flavor caused by citrulline was reduced when GABA was added at 50 mg / 100 ml or more.

[0035] [Table 1]

[0036] [Table 2]

[0037] 2. A drink containing 500mg of citrulline per 100ml The beverages shown in Table 3 were prepared in the same manner as in the above test, except that the amount of citrulline was 500 mg / 100 ml, and a sensory evaluation was conducted to determine the intensity of the off-flavor compared to a beverage without added GABA (control). The results are shown in Table 4. It was confirmed that the addition of GABA can reduce the off-flavor caused by citrulline, even when the citrulline content was 500 mg / 100 ml. When 1000 mg / 100 ml of GABA was added, the off-flavor caused by citrulline was reduced, but some panelists evaluated that they still detected an off-flavor caused by GABA.

[0038] [Table 3]

[0039] [Table 4]

[0040] 3. A drink containing 4000mg of citrulline per 100ml The beverages shown in Table 5 were prepared in the same manner as in the above test, except that the amount of citrulline was 4000 mg / 100 ml, and a sensory evaluation was performed to compare the intensity of off-flavor with a beverage (control) without added GABA. The results are shown in Table 6. It was confirmed that the off-flavor caused by citrulline could be reduced by adding GABA, even when the citrulline content was 4000 mg / 100 ml.

[0041] [Table 5]

[0042] [Table 6]

[0043] <Example 2: Confirmation of vitality improvement effect> 1. Test Method Forty healthy adults (20 men and 20 women) aged 20 to 40 years were selected as subjects. The subjects were randomly assigned to four groups of 10 people each, with the age and gender ratio adjusted accordingly.

[0044] Four types of test beverages, as shown in Table 7, were prepared as test subjects. The group that ingested test beverage I (a beverage containing citrulline) was designated "Group (I)," the group that ingested test beverage II (a beverage containing GABA) was designated "Group (II)," and the groups that ingested test beverages III and IV (beverages containing citrulline and GABA) were designated "Group (III)" and "Group (IV)." Each test beverage was packaged in the same container, with the same taste and color.

[0045] [Table 7]

[0046] Each group was instructed to consume one bottle of the test beverage per day for one week. At the start (day 0) and end of the study, participants were asked to complete questions on the subscale "Vitality (VT)" using the SF-36v2 (registered trademark) acute version questionnaire. Responses to the questions were completed by reflecting on their health status over the past week. The responses were processed according to the SF-36v2 (registered trademark) Japanese version manual. Specifically, raw scores were calculated from the responses and converted into scores ranging from 0 to 100, and the average score was calculated.

[0047] 2. Test Results The vitality VT scores at the start of the study and at the end of the study (week 1) were compared for groups (I) to (IV). The results are shown in Figure 1. Normally, healthy individuals are healthy to begin with, so the effects are unlikely to be apparent. However, significant differences were confirmed between test drinks (III) and (IV), which contained both citrulline and GABA.

[0048] <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 (50 ml) with the composition shown in Table 8 was prepared.

[0049] [Table 8]

[0050] 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 study (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 study, a questionnaire was conducted regarding the subject's actual experience of the improved sexual function.

[0051] 2. Test Results The results of the questionnaire are shown in Figure 2. 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.

[0052] Table 9 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.

[0053] [Table 9]

Claims

1. A beverage containing 50 to 5000 mg / 100 ml of citrulline and 10 to 1000 mg / 100 ml of γ-aminobutyric acid.

2. The beverage according to claim 1, which is a packaged beverage.

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

0.

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

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

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