CN111466439A - Fermented milk with blood sugar level increase inhibiting effect - Google Patents
Fermented milk with blood sugar level increase inhibiting effect Download PDFInfo
- Publication number
- CN111466439A CN111466439A CN202010060023.7A CN202010060023A CN111466439A CN 111466439 A CN111466439 A CN 111466439A CN 202010060023 A CN202010060023 A CN 202010060023A CN 111466439 A CN111466439 A CN 111466439A
- Authority
- CN
- China
- Prior art keywords
- fermented milk
- blood glucose
- eps
- glucose level
- increase
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 210000004369 blood Anatomy 0.000 title claims abstract description 184
- 239000008280 blood Substances 0.000 title claims abstract description 184
- 235000015140 cultured milk Nutrition 0.000 title claims abstract description 174
- 230000002401 inhibitory effect Effects 0.000 title claims description 32
- 235000000346 sugar Nutrition 0.000 title description 25
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 161
- 239000008103 glucose Substances 0.000 claims abstract description 161
- 229920002444 Exopolysaccharide Polymers 0.000 claims abstract description 141
- 241000186673 Lactobacillus delbrueckii Species 0.000 claims abstract description 18
- 206010012601 diabetes mellitus Diseases 0.000 claims description 54
- 235000013305 food Nutrition 0.000 claims description 40
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 35
- 230000037182 bone density Effects 0.000 claims description 27
- 230000000694 effects Effects 0.000 description 27
- 235000013336 milk Nutrition 0.000 description 27
- 239000008267 milk Substances 0.000 description 27
- 210000004080 milk Anatomy 0.000 description 27
- 230000037396 body weight Effects 0.000 description 26
- 241000699670 Mus sp. Species 0.000 description 24
- 238000000034 method Methods 0.000 description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 22
- 241000894006 Bacteria Species 0.000 description 20
- 229930006000 Sucrose Natural products 0.000 description 20
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 20
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 20
- 239000000843 powder Substances 0.000 description 20
- 239000005720 sucrose Substances 0.000 description 20
- 208000001132 Osteoporosis Diseases 0.000 description 17
- 235000020183 skimmed milk Nutrition 0.000 description 16
- 230000001954 sterilising effect Effects 0.000 description 16
- 208000001072 type 2 diabetes mellitus Diseases 0.000 description 16
- 238000004659 sterilization and disinfection Methods 0.000 description 15
- 238000012360 testing method Methods 0.000 description 15
- 239000007858 starting material Substances 0.000 description 13
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 11
- 239000000203 mixture Substances 0.000 description 11
- 241000282414 Homo sapiens Species 0.000 description 10
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 10
- 235000014655 lactic acid Nutrition 0.000 description 10
- 239000004310 lactic acid Substances 0.000 description 10
- 230000007774 longterm Effects 0.000 description 10
- 235000013361 beverage Nutrition 0.000 description 9
- 239000002994 raw material Substances 0.000 description 9
- XUFXOAAUWZOOIT-SXARVLRPSA-N (2R,3R,4R,5S,6R)-5-[[(2R,3R,4R,5S,6R)-5-[[(2R,3R,4S,5S,6R)-3,4-dihydroxy-6-methyl-5-[[(1S,4R,5S,6S)-4,5,6-trihydroxy-3-(hydroxymethyl)-1-cyclohex-2-enyl]amino]-2-oxanyl]oxy]-3,4-dihydroxy-6-(hydroxymethyl)-2-oxanyl]oxy]-6-(hydroxymethyl)oxane-2,3,4-triol Chemical compound O([C@H]1O[C@H](CO)[C@H]([C@@H]([C@H]1O)O)O[C@H]1O[C@@H]([C@H]([C@H](O)[C@H]1O)N[C@@H]1[C@@H]([C@@H](O)[C@H](O)C(CO)=C1)O)C)[C@@H]1[C@@H](CO)O[C@@H](O)[C@H](O)[C@H]1O XUFXOAAUWZOOIT-SXARVLRPSA-N 0.000 description 8
- 239000003814 drug Substances 0.000 description 8
- 235000013618 yogurt Nutrition 0.000 description 8
- 229920001353 Dextrin Polymers 0.000 description 7
- 239000004375 Dextrin Substances 0.000 description 7
- 235000019425 dextrin Nutrition 0.000 description 7
- 235000013376 functional food Nutrition 0.000 description 7
- 230000005764 inhibitory process Effects 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 7
- 238000005259 measurement Methods 0.000 description 7
- 230000000291 postprandial effect Effects 0.000 description 7
- 238000002360 preparation method Methods 0.000 description 7
- 229960002632 acarbose Drugs 0.000 description 6
- XUFXOAAUWZOOIT-UHFFFAOYSA-N acarviostatin I01 Natural products OC1C(O)C(NC2C(C(O)C(O)C(CO)=C2)O)C(C)OC1OC(C(C1O)O)C(CO)OC1OC1C(CO)OC(O)C(O)C1O XUFXOAAUWZOOIT-UHFFFAOYSA-N 0.000 description 6
- 238000002224 dissection Methods 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 150000004676 glycans Chemical class 0.000 description 6
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical group N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 6
- 244000005700 microbiome Species 0.000 description 6
- 210000002381 plasma Anatomy 0.000 description 6
- 229920001282 polysaccharide Polymers 0.000 description 6
- 239000005017 polysaccharide Substances 0.000 description 6
- 230000002265 prevention Effects 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 238000010521 absorption reaction Methods 0.000 description 5
- 239000004480 active ingredient Substances 0.000 description 5
- 210000004027 cell Anatomy 0.000 description 5
- 230000003247 decreasing effect Effects 0.000 description 5
- 238000000855 fermentation Methods 0.000 description 5
- 230000004151 fermentation Effects 0.000 description 5
- 230000037406 food intake Effects 0.000 description 5
- 230000036541 health Effects 0.000 description 5
- 230000004060 metabolic process Effects 0.000 description 5
- 238000010172 mouse model Methods 0.000 description 5
- 210000003240 portal vein Anatomy 0.000 description 5
- 239000002244 precipitate Substances 0.000 description 5
- 229940077274 Alpha glucosidase inhibitor Drugs 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 241000699666 Mus <mouse, genus> Species 0.000 description 4
- 150000001720 carbohydrates Chemical class 0.000 description 4
- 238000007796 conventional method Methods 0.000 description 4
- 210000001035 gastrointestinal tract Anatomy 0.000 description 4
- 235000013402 health food Nutrition 0.000 description 4
- 230000003345 hyperglycaemic effect Effects 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 230000003449 preventive effect Effects 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 239000006228 supernatant Substances 0.000 description 4
- 208000024891 symptom Diseases 0.000 description 4
- 229940124597 therapeutic agent Drugs 0.000 description 4
- 238000011282 treatment Methods 0.000 description 4
- 210000000689 upper leg Anatomy 0.000 description 4
- 210000003462 vein Anatomy 0.000 description 4
- 241000606750 Actinobacillus Species 0.000 description 3
- 241000283690 Bos taurus Species 0.000 description 3
- 208000005156 Dehydration Diseases 0.000 description 3
- 208000002249 Diabetes Complications Diseases 0.000 description 3
- 206010012655 Diabetic complications Diseases 0.000 description 3
- 241000282412 Homo Species 0.000 description 3
- 102000004877 Insulin Human genes 0.000 description 3
- 108090001061 Insulin Proteins 0.000 description 3
- 238000000692 Student's t-test Methods 0.000 description 3
- 238000010162 Tukey test Methods 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 238000004737 colorimetric analysis Methods 0.000 description 3
- 238000013329 compounding Methods 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 230000018044 dehydration Effects 0.000 description 3
- 238000006297 dehydration reaction Methods 0.000 description 3
- 235000005911 diet Nutrition 0.000 description 3
- 230000037213 diet Effects 0.000 description 3
- 235000006694 eating habits Nutrition 0.000 description 3
- 229940125396 insulin Drugs 0.000 description 3
- 230000003914 insulin secretion Effects 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000013642 negative control Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 235000020185 raw untreated milk Nutrition 0.000 description 3
- 239000003826 tablet Substances 0.000 description 3
- 210000002237 B-cell of pancreatic islet Anatomy 0.000 description 2
- 241000283707 Capra Species 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- 206010022489 Insulin Resistance Diseases 0.000 description 2
- 235000011430 Malus pumila Nutrition 0.000 description 2
- 235000015103 Malus silvestris Nutrition 0.000 description 2
- 241000124008 Mammalia Species 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 208000008589 Obesity Diseases 0.000 description 2
- 241001494479 Pecora Species 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 235000006468 Thea sinensis Nutrition 0.000 description 2
- 206010067584 Type 1 diabetes mellitus Diseases 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- 239000002775 capsule Substances 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 230000000875 corresponding effect Effects 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 238000003745 diagnosis Methods 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 235000005686 eating Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000002523 gelfiltration Methods 0.000 description 2
- 230000002068 genetic effect Effects 0.000 description 2
- 108010054770 glucose dehydrogenase (pyrroloquinoline-quinone) Proteins 0.000 description 2
- 230000004153 glucose metabolism Effects 0.000 description 2
- 201000001421 hyperglycemia Diseases 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000020824 obesity Nutrition 0.000 description 2
- 239000013641 positive control Substances 0.000 description 2
- 239000008213 purified water Substances 0.000 description 2
- 230000002829 reductive effect Effects 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 239000000758 substrate Substances 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- YNJBWRMUSHSURL-UHFFFAOYSA-N trichloroacetic acid Chemical compound OC(=O)C(Cl)(Cl)Cl YNJBWRMUSHSURL-UHFFFAOYSA-N 0.000 description 2
- 239000003643 water by type Substances 0.000 description 2
- 206010002091 Anaesthesia Diseases 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- 241001608472 Bifidobacterium longum Species 0.000 description 1
- 241000282832 Camelidae Species 0.000 description 1
- 241000282836 Camelus dromedarius Species 0.000 description 1
- 241000700198 Cavia Species 0.000 description 1
- 241000282693 Cercopithecidae Species 0.000 description 1
- 208000006545 Chronic Obstructive Pulmonary Disease Diseases 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 208000007342 Diabetic Nephropathies Diseases 0.000 description 1
- 208000032928 Dyslipidaemia Diseases 0.000 description 1
- 241000283086 Equidae Species 0.000 description 1
- 241000283074 Equus asinus Species 0.000 description 1
- 241000283073 Equus caballus Species 0.000 description 1
- IAYPIBMASNFSPL-UHFFFAOYSA-N Ethylene oxide Chemical compound C1CO1 IAYPIBMASNFSPL-UHFFFAOYSA-N 0.000 description 1
- 241000282326 Felis catus Species 0.000 description 1
- 241001071795 Gentiana Species 0.000 description 1
- 206010018429 Glucose tolerance impaired Diseases 0.000 description 1
- 102000017011 Glycated Hemoglobin A Human genes 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 229920002527 Glycogen Polymers 0.000 description 1
- 206010020850 Hyperthyroidism Diseases 0.000 description 1
- FBOZXECLQNJBKD-ZDUSSCGKSA-N L-methotrexate Chemical compound C=1N=C2N=C(N)N=C(N)C2=NC=1CN(C)C1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 FBOZXECLQNJBKD-ZDUSSCGKSA-N 0.000 description 1
- 241000186840 Lactobacillus fermentum Species 0.000 description 1
- 241000186606 Lactobacillus gasseri Species 0.000 description 1
- 241000186869 Lactobacillus salivarius Species 0.000 description 1
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 description 1
- 208000017170 Lipid metabolism disease Diseases 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 208000001145 Metabolic Syndrome Diseases 0.000 description 1
- 208000028389 Nerve injury Diseases 0.000 description 1
- 241000283973 Oryctolagus cuniculus Species 0.000 description 1
- 102000004067 Osteocalcin Human genes 0.000 description 1
- 108090000573 Osteocalcin Proteins 0.000 description 1
- 241000282579 Pan Species 0.000 description 1
- 241000009328 Perro Species 0.000 description 1
- 241000288906 Primates Species 0.000 description 1
- GOOHAUXETOMSMM-UHFFFAOYSA-N Propylene oxide Chemical compound CC1CO1 GOOHAUXETOMSMM-UHFFFAOYSA-N 0.000 description 1
- 241000700159 Rattus Species 0.000 description 1
- 208000017442 Retinal disease Diseases 0.000 description 1
- 206010038923 Retinopathy Diseases 0.000 description 1
- 241000283984 Rodentia Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 229920002684 Sepharose Polymers 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000014962 Streptococcus cremoris Nutrition 0.000 description 1
- 241000282887 Suidae Species 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 201000000690 abdominal obesity-metabolic syndrome Diseases 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 210000001789 adipocyte Anatomy 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 230000037005 anaesthesia Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 229940009291 bifidobacterium longum Drugs 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 238000010241 blood sampling Methods 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000004097 bone metabolism Effects 0.000 description 1
- 239000000872 buffer Substances 0.000 description 1
- 235000014171 carbonated beverage Nutrition 0.000 description 1
- 239000000969 carrier Substances 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 208000020832 chronic kidney disease Diseases 0.000 description 1
- 235000020152 coffee milk drink Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000001143 conditioned effect Effects 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 230000002596 correlated effect Effects 0.000 description 1
- 238000003869 coulometry Methods 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 208000033679 diabetic kidney disease Diseases 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000007884 disintegrant Substances 0.000 description 1
- 239000002552 dosage form Substances 0.000 description 1
- 239000008298 dragée Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000010894 electron beam technology Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000013350 formula milk Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 238000004388 gamma ray sterilization Methods 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 208000004104 gestational diabetes Diseases 0.000 description 1
- 230000004190 glucose uptake Effects 0.000 description 1
- 108091005995 glycated hemoglobin Proteins 0.000 description 1
- 229940096919 glycogen Drugs 0.000 description 1
- 230000034659 glycolysis Effects 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000019674 grape juice Nutrition 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 239000003112 inhibitor Substances 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 208000017169 kidney disease Diseases 0.000 description 1
- 229940012969 lactobacillus fermentum Drugs 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 230000037356 lipid metabolism Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000020191 long-life milk Nutrition 0.000 description 1
- 235000020121 low-fat milk Nutrition 0.000 description 1
- 239000000314 lubricant Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 230000009245 menopause Effects 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
- 229960000485 methotrexate Drugs 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 210000000663 muscle cell Anatomy 0.000 description 1
- 230000008764 nerve damage Effects 0.000 description 1
- 230000000474 nursing effect Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 235000020333 oolong tea Nutrition 0.000 description 1
- 235000016046 other dairy product Nutrition 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 239000006187 pill Substances 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 235000015040 sparkling wine Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 150000003431 steroids Chemical class 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000007940 sugar coated tablet Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 150000004043 trisaccharides Chemical class 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 230000035899 viability Effects 0.000 description 1
- 238000007601 warm air drying Methods 0.000 description 1
- 239000000080 wetting agent Substances 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/12—Animal feeding-stuffs obtained by microbiological or biochemical processes by fermentation of natural products, e.g. of vegetable material, animal waste material or biomass
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/20—Animal feeding-stuffs from material of animal origin
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/137—Delbrueckii
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Zoology (AREA)
- Biomedical Technology (AREA)
- Molecular Biology (AREA)
- Physiology (AREA)
- Animal Husbandry (AREA)
- Health & Medical Sciences (AREA)
- Sustainable Development (AREA)
- Biochemistry (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Fodder In General (AREA)
- Dairy Products (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
A fermented milk for suppressing an increase in blood glucose level, which contains 30mg/kg or more of Exopolysaccharide (EPS), using Lactobacillus delbrueckii subsp.
Description
Technical Field
The present invention relates to fermented milk having an effect of inhibiting an increase in blood glucose level.
Background
According to national health nutrition investigation conducted in 2007, about 890 people are said to be highly suspected of having diabetes, and the number of people who cannot exclude the possibility of diabetes is increased to 1320 thousands, that is, japanese diabetic patients and their preparatory teams total 2210 thousands, and there are a very large number of them, diabetes is mainly classified into type 1 diabetes and type 2 diabetes, and many diabetic patients are type 2 diabetes, type 2 diabetes is a state in which the insulin secretion amount is decreased due to environmental factors or genetic factors such as living habits, or the insulin function is not sufficiently exhibited due to insulin resistance, and the blood glucose level is increased, and the increase in blood glucose level promotes insulin secretion of pancreatic β cells, but with the accompanying increase in blood glucose level, the condition of pancreatic β cells is fatigued, and the insulin secretion ability is decreased, and is gradually deteriorated, and further, the blood glucose level is increased for a long time, and blood vessels, other cells and tissues are damaged, causing various complications such as arteriosclerosis, retinopathy, nerve injury, nephropathy, and it is also known that a risk factor for osteoporosis is a symptom that is a daily life by habit, and the like, and it is very important to prevent daily life.
Although α glycosidase inhibitors such as acarbose are used as a therapeutic agent for postprandial hyperglycemia by inhibiting glycolysis and delaying sugar absorption, and are used for inhibiting postprandial increase in blood glucose level because they inhibit sugar absorption, they are not necessarily able to inhibit decrease in glucose tolerance, which is the root base of diabetes, and prevent complications associated with diabetes.
Patent document 1 discloses a preventive, ameliorating and therapeutic agent for diabetic complications, which contains a culture or cell of lactobacillus gasseri and a culture or cell of bifidobacterium longum as active ingredients. However, patent document 1 discloses that bacteria can prevent the occurrence of insulin resistance and improve diabetic nephropathy by colonizing them in the intestinal tract, and in order to obtain these effects, it is necessary to colonize living bacteria in the intestinal tract.
Patent document 3 discloses a preventive/ameliorating agent for metabolic syndrome, an agent for suppressing increase in blood glucose level, an agent for lowering blood glucose level, and the like, which contain lactobacillus salivarius (L actinobacillus salivarius) as an active ingredient, however, patent document 3 does not describe the preventive effect of diabetic complications, and patent document 3 discloses that the influence of lactic acid bacteria and bifidobacterium on sugar/lipid metabolism varies significantly depending on the genus and species.
Non-patent document 3 reports that the intake of a lihai yogurt produced using a lactococcus lactis subsp. cremoris FC strain can suppress the increase in blood glucose level, but non-patent document 3 does not describe whether a fermented milk obtained using a microorganism other than the FC strain has an effect of suppressing the increase in blood glucose level.
Documents of the prior art
Patent document
Patent document 1: japanese patent laid-open publication No. 2003-252770
Patent document 2: japanese patent laid-open publication No. 2005-40123
Patent document 3: japanese patent laid-open publication No. 2013-147457
Non-patent document
Non-patent document 1: ni y., and Fan d., medicine (baltimore) 2017 Dec; 96(51), e8811, doi 10.1097/MD, 0000000000008811.
Non-patent document 2: tominaga et al, Diabetes Care, (1999)22:920-
Non-patent document 3: mori Hideki et al, Geriatrics (2012) p.141-152
Disclosure of Invention
Problems to be solved by the invention
The present invention addresses the problem of providing a food composition having an inhibitory effect on an increase in blood glucose level and an inhibitory effect on a decrease in bone density.
Means for solving the problems
As a result of intensive studies to solve the above problems, the present inventors have found that a fermented milk produced using a predetermined lactic acid bacterium and Exopolysaccharide (EPS) derived from the lactic acid bacterium contained in the fermented milk at a high concentration exert an effect of suppressing an increase in blood glucose level and are also effective in suppressing a decrease in bone density, and have completed the present invention.
That is, the present invention includes the following aspects.
[1] Fermented milk for suppressing an increase in blood glucose level, which contains 30mg/kg or more of Exopolysaccharide (EPS), is produced using Lactobacillus delbrueckii subsp.
[2] The fermented milk according to the above [1], which is used for inhibiting an increase in blood glucose level and a decrease in bone density.
[3] The fermented milk according to the above [1] or [2], which is used for a subject already suffering from diabetes or at risk of developing diabetes.
[4] The fermented milk according to any one of the above [1] to [3], wherein the Lactobacillus delbrueckii subsp. bulgaricus is Lactobacillus delbrueckii subsp. bulgaricus strain O LL 1247 (accession No. NITE BP-01814).
[5] The fermented milk according to any one of the above [1] to [4], wherein the Streptococcus thermophilus is Streptococcus thermophilus O L S3078 strain (accession No. NITE BP-01697).
[6] A food for suppressing an increase in blood glucose level, which comprises the fermented milk according to any one of the above [1] to [5 ].
[7] A feed for suppressing an increase in blood glucose level, comprising the fermented milk according to any one of the above [1] to [5 ].
[8] The food according to the above [6], which is used for inhibiting an increase in blood glucose level and a decrease in bone density.
[9] The feed according to the above [7], which is used for inhibiting an increase in blood glucose level and a decrease in bone density.
[10] The food according to the above [6] or [8], which is used for a subject already suffering from or at risk of developing diabetes.
[11] The feed according to the above [7] or [9], which is used for a subject already suffering from diabetes or at risk of developing diabetes.
ADVANTAGEOUS EFFECTS OF INVENTION
According to the present invention, it is possible to provide fermented milk or the like which is effective for inhibiting a decrease in bone density in addition to an increase in blood glucose level and which can be taken for a long period of time and is useful as an inhibitor of an increase in blood glucose level.
Drawings
FIG. 1 is a graph showing the effect of suppressing the increase in blood glucose level of high EPS-fermented milk, black circles indicate water, black triangles indicate high EPS-fermented milk, open triangles indicate IDex, different letters indicate the presence of significance of statistical difference between blood glucose levels at various times (based on Fisher's L SD method), and blood glucose levels are expressed as the mean. + -. standard error.
Fig. 2 is a graph showing the effect of suppressing an increase in blood glucose level of high EPS fermented milk and low EPS fermented milk. Fig. 2 a shows the change in blood glucose level after sucrose tolerance, and fig. 2B shows the area under the curve (AUC) of blood glucose level after sucrose tolerance. In a of fig. 2, black triangles represent high EPS fermented milk, and open circles represent low EPS fermented milk. Blood glucose values are expressed as mean ± standard error. Indicates significant difference p <0.05 based on Student T-test.
Fig. 3 is a graph showing the effect of high EPS fermented milk on inhibition of increase in portal blood glucose level. The black triangles indicate high EPS fermented milk and the open circles indicate low EPS fermented milk. Blood glucose values are expressed as mean ± standard error. # indicates a significance difference p <0.1 based on Student T-test, and # indicates a significance difference p <0.05 based on Student T-test.
FIG. 4 shows the blood glucose values (fasting blood glucose values; at the time of dissection) at a night after a long-term intake of the test feed. The presence of statistical differences in significance (based on Tukey-Kramer method) between blood glucose values of each group is indicated by different letters. Blood glucose values are expressed as mean ± standard error.
Fig. 5 is a graph showing the water intake of mice at 7 weeks from the start of intake of the test feed. The presence of statistically different significance (based on Tukey-Kramer method) between water intakes for each group is indicated by different letters. Water uptake is expressed as mean ± standard error.
FIG. 6 is a graph showing the correlation between the fasting blood glucose level and the blood ucoC concentration after a long-term intake of test feed. The measurements of the control group, skim milk powder group, low EPS fermented milk group and high EPS fermented milk group were used only.
Fig. 7 is a graph showing bone density of type II diabetes model mice after long-term intake of test feed. Fig. 7 a shows the bone density of the lumbar vertebra at 7 weeks from the start of intake of the test feed, and fig. 7B shows the bone density of the femur extracted at the time of dissection. The presence of statistically different significance (based on Tukey-Kramer method) between the total bone density of each group is indicated by different letters. Total bone density is expressed as mean ± standard error.
Detailed Description
The present invention is described in detail below.
The present invention is based on the finding that fermented milk obtained by milk fermentation using Lactobacillus delbrueckii subsp. bulgaricus (L Acobacter delbrueckii subsp. bulgaricus) and Streptococcus thermophilus (Streptococcus thermophilus) as a starter, preferably containing Exopolysaccharide (EPS) at a high concentration, has an effect of inhibiting the increase in blood glucose level.
With respect to the present invention, the term "inhibit" includes prevent and reduce, for example, meaning: prevent an increase in blood glucose level or a decrease in bone density, or reduce the increase/decrease (increase/decrease amount) of these.
In the present invention, a fermented milk (typically yogurt) refers to a product obtained by fermenting milk with a microorganism such as lactic acid bacteria or yeast. The milk (raw milk) used for fermentation may be any milk such as raw milk, sterilized milk, concentrated milk, component-adjusted milk, low-fat milk, fat-free milk, skim milk powder, and skim concentrated milk, or any combination thereof. The milk may be milk derived from any mammal such as cow, goat, sheep, horse, camel, and buffalo, and may be, for example, milk derived from cow (cow milk). The milk may contain fat components or may be fat-free. The milk may comprise at least skimmed milk powder, skimmed milk powder and raw milk (e.g. milk). Milk can be diluted with or dissolved in water for use in fermentation. In the production of the fermented milk of the present invention, water, milk and the above-mentioned microorganism may be used alone as a raw material. In the production of the fermented milk of the present invention, additional raw materials (for example, cream, whey protein, soybean milk, soybean protein, and the like) typified by other dairy products may be further used or not used. The fermented milk of the present invention may contain any food additives (e.g., sweeteners, flavors, stabilizers, etc.). Alternatively, the fermented milk of the present invention can be produced without adding sugars such as monosaccharides, disaccharides, oligosaccharides (trisaccharides to decasaccharides), and polysaccharides other than the sugars contained in milk or dairy products as raw materials.
In the production of fermented milk of the present invention, for fermentation, lactobacillus delbrueckii subsp.
The Lactobacillus delbrueckii subspecies Bulgaria is not limited to the following, but examples of strains useful for producing EPS include Lactobacillus delbrueckii subspecies Bulgaria O LL 1247 strain and O LL 1073R-1 strain.
Although Streptococcus thermophilus (Streptococcus thermophilus) is not limited to the following, Streptococcus thermophilus strains, for example, strains useful for producing EPS, Streptococcus thermophilus strains O L S3078 strain and O L S3618 strain, are exemplified.
In the production of fermented milk of the present invention, although not limited to the following, it is particularly preferable to use a combination of Lactobacillus delbrueckii subsp bulgaricus O LL 1247 strain and Streptococcus thermophilus O L S3078 strain, a combination of Lactobacillus delbrueckii subsp bulgaricus O LL 1247 strain and Streptococcus thermophilus O L S3618 strain, or a combination of Lactobacillus delbrueckii subsp bulgaricus O LL 1073R-1 strain and Streptococcus thermophilus O L S3078 strain.
Lactobacillus delbrueckii subsp. bulgaricus O LL 1247 strain, International deposit at the national institute of technology evaluation, 3.6.2014, patent microorganism depositary (NPMD), 2-5-8122, McFazu, Kyowa, Japan, under deposit number NITE BP-01814, was made under the Budapest treaty.
Lactobacillus delbrueckii subsp. bulgaricus O LL R-1 strain was internationally deposited with the deposit number FERM BP-10741 based on the Budapest treaty at 22.2.1999 (the "proto-deposit date) at the national institute of advanced Industrial science and technology (NITE-IPOD) (2-5-8120, Gentiana, Kyowa prefecture) by the deposit number FERM BP-10741, it is noted that the deposited strain was transferred from the domestic deposit (proto-deposit) to the International deposit based on the Budapest treaty at 29.11.2006.
Streptococcus thermophilus (Streptococcus thermophilus) O L S3078 Strain was internationally deposited at the national institute of technology assessment, patent microorganism Collection (NPMD) (Chamber 2-5-8122 of Gentianjin, Kyoto, Qianye, Japan) under the accession number NITE BP-01697 under the Budapest treaty at 23.8.2013 (the original deposit date).
Streptococcus thermophilus (Streptococcus thermophilus) O L S3618 Strain the national institute of technical assessment, the patent microorganism Collection (NPMD) (Chamber 2-5-8122 of Gentianjin, Kyoto Qianye county, Japan) was internationally deposited under the Budapest treaty under the deposit number NITE BP-01815 at 3.6.2014 (the original deposit date).
The fermented milk of the present invention includes the aforementioned lactic acid bacterium Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus, in one embodiment, the fermented milk of the present invention includes Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus in a ratio of the number of bacteria of preferably 1.5:1 to 1:1.5, more preferably 1.4:1 to 1:1.4, and even more preferably 1.1:1 to 1:1.3, in one embodiment, the fermented milk of the present invention includes 10 to 100 × 107cfu/ml, for example, 20 to 70 × 107The total number of lactic acid bacteria cfu/ml, but the present invention is not limited to this range.
The fermented milk of the present invention may be treated before use for suppressing an increase in blood glucose level or before being blended with other components or the like. The fermented milk of the present invention may be dried, powdered, granulated, diluted, concentrated, or the like. In a preferred embodiment, the fermented milk of the present invention may be dried by freeze drying, warm air drying, heat drying, or the like. The fermented milk of the present invention may be sterilized or not. The sterilization can be carried out by a conventional method, and for example, it can be carried out by radiation sterilization (gamma ray sterilization, electron beam sterilization, ultraviolet sterilization, etc.), heat sterilization (dry heat sterilization, steam sterilization, high pressure steam sterilization, boiling sterilization, etc.), chemical sterilization (ethylene oxide gas sterilization, propylene oxide gas sterilization, etc.), plasma sterilization, and the like. The lactic acid bacteria in the fermented milk after sterilization become dead bacteria, but the total number of lactic acid bacteria and the ratio of the number of bacteria contained in the fermented milk of the present invention can be calculated based on the measured value of the viable bacteria immediately before sterilization. The Lactobacillus delbrueckii subsp bulgaricus and the Streptococcus thermophilus in the fermented milk of the present invention may be live bacteria or dead bacteria.
The fermented milk of the present invention contains polysaccharides (exopolysaccharides: EPS) which are produced when milk is fermented by Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus and are released to the outside of cells. The fermented milk of the present invention may contain 30mg/kg or more, preferably 30mg/kg to 1g/kg, more preferably 30mg/kg to 500mg/kg, still more preferably 30mg/kg to 100mg/kg, particularly preferably 30mg/kg to 70mg/kg, for example 35mg/kg to 65mg/kg of the EPS.
The EPS amount in the fermented milk can be measured by a conventional method, but the invention is not limited to the following, and can be measured by the method of Japanese patent application laid-open No. 2018-38356 and WO2014/084340, and the like, specifically, the EPS amount in the invention can be measured by adding trichloroacetic acid to 10g of a sample (high EPS fermented milk) to precipitate proteins, collecting the supernatant to remove proteins, adding 2 times the amount of ethanol to the supernatant, standing overnight under refrigeration, centrifuging to obtain a precipitate, adding purified water to the precipitate, and supplying the precipitate to HP L C using a gel filtration column, and the HP L C analyzer can be, for example, an Alliance 2695 separators Module (Waters).
The fermented milk of the present invention can be produced by adding lactobacillus delbrueckii subsp bulgaricus and streptococcus thermophilus as a starter to a raw material mixture for fermented milk containing milk, and culturing the mixture. Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus may be added to the fermented milk raw material mixture (e.g. yogurt base) containing milk in a non-limiting amount of, for example, 0.1 to 10% by weight or 1 to 5% by weight. In a preferred embodiment, lactobacillus delbrueckii subsp bulgaricus and streptococcus thermophilus may be added to the fermented milk raw material mixture (e.g. yogurt base) at an equivalent bacterial count ratio (e.g. 1.1:1 to 1: 1.1). Examples of the method for producing fermented milk include the following methods: the EPS-containing fermented milk is produced by mixing fermented milk raw materials (including milk) other than a starter, sterilizing the resulting mixture at a temperature of 90 to 98 ℃, for example, 95 ℃, adding 0.1 to 10% by weight or 1 to 5% by weight, for example, 3% by weight of a starter (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus), fermenting at 40 to 45 ℃ for 1 to 10 hours, for example, fermenting at 43 ℃ for 3 to 5 hours, and after the fermentation is completed, stirring and cooling under ice-cooling to smooth the mixture (smoothening).
The fermented milk and Exopolysaccharide (EPS) contained in the fermented milk at a high concentration according to the present invention have an effect of suppressing an increase in blood glucose level. Therefore, the fermented milk of the present invention can be used for suppressing an increase in blood glucose level of a subject.
In glucose metabolism, first, orally taken glucose is enzymatically decomposed into glucose in the digestive tract, and then absorbed into the body, and the absorbed glucose is transported along with the blood flow, and taken up by muscle cells, fat cells, and the like under the action of insulin, and the absorbed glucose is also taken up into the liver, converted into glycogen, and stored.
In the present invention, the blood glucose level can be measured by a conventional method. The blood used for measuring the blood glucose level may be, for example, venous blood, arterial blood, or capillary blood. The blood glucose level may be a plasma blood glucose level, a serum blood glucose level, or a venous plasma blood glucose level, for example. In the evaluation of the change in blood glucose level, it is necessary to compare blood from the same blood collection site and blood glucose levels from the same blood treatment method. The measurement of the blood glucose level can be carried out by a method such as, but not limited to, an FAD-GDH enzyme electrode method, a GOD enzymatic colorimetric method, a GOD-POD colorimetric method, an enzyme electrode method using coulometry, a quinoprotein glucose dehydrogenase colorimetric method, and a quinoprotein glucose dehydrogenase enzyme electrode method, with respect to the collected blood sample. Such a blood glucose level measurement method can be carried out using a commercially available blood glucose level measuring instrument. Alternatively, the measurement of the blood glucose level may be performed using a blood glucose level measuring method that does not require blood collection, such as a sensor fixed on the body surface or in the body, a laser (for example, the mid-infrared laser method of mountains and the like), or the like, and a blood glucose level measuring instrument for performing such a blood glucose level measuring method may be developed.
In a preferred embodiment of the present invention, the inhibition of the increase in blood glucose level includes inhibition of the increase in blood glucose level after a meal. The fermented milk of the present invention, wherein the EPS is contained therein, can suppress (typically, alleviate) postprandial increase in blood glucose level. The effect of inhibiting the postprandial increase in blood glucose level can be evaluated based on the area under the blood concentration-time curve (AUC) of blood glucose level after the start of oral glucose uptake (after tolerance to glucose). Specifically, after measuring the fasting blood glucose level of the subject, the subject orally takes the fermented milk or EPS of the present invention together with a carbohydrate (typically sucrose), measures the blood glucose level over time, and calculates the total amount of the blood glucose level increase level at each measurement time from the fasting blood glucose level as the area (average value) under the blood concentration-time curve. It is preferable to calculate the area under the blood glucose level-time curve based on the measurement value from the start of oral intake to 120 minutes after the start. As a negative control, an experiment was performed by the same procedure except that water was orally taken together with a carbohydrate (typically sucrose) instead of the fermented milk or EPS of the present invention, and the area under the blood concentration-time curve of the blood glucose level was calculated. The amount of the fermented milk or EPS of the present invention taken orally (orally administered amount) in this evaluation test may be an amount corresponding to 200 to 300. mu.g of EPS/kg of body weight. When the area under the blood-plasma concentration-time curve of the blood glucose level of the subject orally ingested with the fermented milk or EPS of the present invention is statistically significantly reduced as compared with the area under the blood-plasma concentration-time curve of the blood glucose level of the subject of the negative control (the fermented milk or EPS of the present invention is not orally ingested), it can be judged that the fermented milk or EPS of the present invention has the effect of suppressing the postprandial increase in blood glucose level. In these evaluation tests, the tolerance of the sugar (typically sucrose) to the subject may be 300mg to 3g/kg body weight, and in the case of human, 40 to 80 g. The effect of inhibiting the postprandial increase in blood glucose level of the fermented milk and EPS of the present invention is considered to be based on the inhibition of sugar absorption.
In the present invention, the inhibition of the increase in blood glucose level may include inhibition of the increase in fasting blood glucose level. In the case of humans, the fasting blood glucose level is a blood glucose level measured after a meal is discontinued for 10 hours or more. In a preferred embodiment, the intake (preferably, long-term intake) of the fermented milk or EPS of the present invention can suppress the increase in fasting blood glucose level compared to the case of having the same eating habit except that the fermented milk or EPS of the present invention is not taken. The long-term intake of the fermented milk or EPS of the present invention is not limited to the following, but may be carried out for preferably 4 weeks or longer, more preferably 6 weeks or longer, further preferably 8 weeks or longer, for example, 4 weeks to 1 year or longer.
The hyperglycemic state seen in diabetes and the like causes dehydration symptoms to cause thirst, thereby increasing water intake. In a preferred embodiment, ingestion (preferably long-term ingestion) of the fermented milk of the present invention containing EPS makes it possible to reduce dehydration symptoms and reduce the amount of water ingested by a subject in a hyperglycemic state, as compared to when the same dietary habits are followed except that the fermented milk of the present invention containing EPS is not ingested.
The above-mentioned effect of inhibiting the increase in fasting blood glucose level and the effect of alleviating dehydration symptoms indicate that: the fermented milk and EPS of the present invention improve sugar metabolism in a subject or inhibit (prevent or delay) deterioration of sugar metabolism.
Further, the fermented milk of the present invention and EPS contained therein can suppress a decrease in bone density. In a preferred embodiment, the long-term intake of the fermented milk of the present invention or the EPS contained therein can suppress the decrease in bone density as compared to when the same dietary habits are possessed except that the fermented milk of the present invention or the EPS contained therein is not taken for a long period of time. The intake period of the long-term intake of the fermented milk or EPS of the present invention is the same as described above.
The fermented milk of the present invention and EPS contained therein are suitable for oral ingestion by a subject already suffering from diabetes or at risk of developing diabetes. Alternatively, the fermented milk of the invention and the EPS contained therein are suitable for oral ingestion by a subject already suffering from or at risk of developing osteoporosis. Typically, a subject already suffering from or at risk of developing diabetes is at risk of developing osteoporosis.
The diabetes may be any diabetes such as type 1 diabetes, type 2 diabetes, gestational diabetes, etc., preferably type 2 diabetes. At present, in the diagnosis of type 2 diabetes in humans, a human subject satisfying at least 1 of a fasting blood sugar value of 126mg/dl or more, a blood sugar value of 200mg/dl or more after 2 hours of 75g oral glucose tolerance, a random blood glucose value of 200mg/dl or more, and a HbAlc (glycated hemoglobin) value of 6.5% or more is determined as highly suspected diabetes, i.e., "diabetic type". In addition, a human subject who has a fasting blood glucose level of less than 110mg/dl and a blood glucose level of less than 140mg/dl 2 hours after 75g glucose was orally tolerated would be judged to be "normal". Human subjects that do not belong to either the "diabetic type" or the "normal type" are judged to be "borderline type", corresponding to the diabetes backup group (abnormal glucose tolerance). The random blood glucose values refer to: blood glucose level measured regardless of diet time. The blood glucose level 2 hours after 75g of glucose was orally tolerated means the blood glucose level measured 2 hours after 75g of glucose was orally ingested (postprandial blood glucose level). The subject who has suffered from diabetes may be a person determined as "diabetic type" according to the type 2 diabetes diagnosis criteria, as long as it is diagnosed with diabetes, and is not limited thereto. A subject who has suffered diabetes may be a non-human mammal in a hyperglycemic state that is "diabetic". On the other hand, the subject at risk of developing diabetes may be a human who is judged to be "borderline type" according to the diagnostic criteria for type 2 diabetes, or a comparable non-human mammal in a state of high blood sugar. Alternatively, the subject at risk of developing diabetes may be a subject having obesity, depression, hypertension, or the like. A subject at risk for developing diabetes may also be a subject considered to be susceptible to developing diabetes due to poor lifestyle habits (excessive diet, lack of exercise, smoking, mental stress, lack of sleep, etc.), genetic factors (family history of diabetes, etc.).
The subject who has suffered from osteoporosis may be a subject diagnosed as osteoporosis based on bone density (for example, the average YAM of young people is 70% or less), measurement values of bone metabolism markers and the like, a history of brittle fracture and the like, as long as it is diagnosed as osteoporosis, but is not limited thereto. The subject at risk of developing osteoporosis may be a subject having a disease susceptible to osteoporosis such as diabetes, hypertension, dyslipidemia, chronic kidney disease, hyperthyroidism, chronic obstructive pulmonary disease, or the like. Alternatively, the subject at risk of developing osteoporosis may be a subject who is using a drug having a bone mass lowering action such as a steroid drug or methotrexate, or may be a subject during or after menopause.
In the present invention, the object may be: primates such as humans, monkeys, chimpanzees, and the like; rodents such as mice, rats, guinea pigs, and the like; domestic animals such as horses, cattle, sheep, goats, pigs, camels, donkeys, etc.; and any mammal such as an ornamental animal such as a dog, cat, or rabbit.
The present invention also provides a method for inhibiting an increase in blood glucose level, which comprises the step of administering the fermented milk of the present invention to a subject. The method of the present invention can reduce the risk of blood glucose level elevation. In addition, the method of the present invention can suppress the postprandial increase in blood glucose level. The method of the present invention can also inhibit the increase in fasting blood glucose level. The methods of the invention may also improve sugar metabolism or inhibit a decrease in sugar metabolism.
The present invention also provides a method for inhibiting a decrease in bone density, which comprises the step of administering the fermented milk of the present invention to a subject. According to the method of the present invention, the risk of a decrease in bone density can be reduced. In a preferred embodiment, there is also provided a method for inhibiting an increase in blood glucose level and inhibiting a decrease in bone density, which comprises the step of administering the fermented milk of the present invention to a subject.
The present invention additionally provides a method for treating or preventing diabetes, comprising the step of administering the fermented milk of the present invention to a subject. The present invention also provides a method for treating or preventing osteoporosis, comprising the step of administering the fermented milk of the present invention to a subject. The present invention also provides a method for treating or preventing onset of diabetes and osteoporosis, comprising the step of administering the fermented milk of the present invention to a subject. In the present invention, "treatment" of diabetes refers to controlling the blood glucose level so that the blood glucose level is normal or maintained in a range closer to normal. "prevention" of diabetes means prevention of onset of diabetes, more specifically, prevention or alleviation of abnormal increase or deterioration of blood glucose level to avoid a state satisfying the diagnostic criteria of "diabetic type" of human type 2 diabetes or a hyperglycemic state equivalent thereto.
The fermented milk of the present invention can be used as an active ingredient of a composition for inhibiting an increase in blood glucose level and/or a decrease in bone density, and can also be used as an active ingredient of a composition for treating or preventing diabetes and/or osteoporosis. These compositions may contain pharmaceutically acceptable additives, and examples thereof include carriers, binders, excipients, lubricants, disintegrants, wetting agents, stabilizers, buffers, flavors, preservatives, colorants, and the like.
The mode of administration of the fermented milk of the present invention to a subject is not limited, but administration to the digestive tract such as oral administration, nasal administration, and intestinal administration is preferable.
The amount of the fermented milk to be administered (intake amount) in the present invention is not particularly limited, and may be 30. mu.g/kg body weight of EPS or more, for example, 50. mu.g to 1mg/kg body weight of EPS or an equivalent amount thereof in a daily dose.
The present invention also provides a food for inhibiting an increase in blood glucose level, which contains the fermented milk of the present invention. The present invention also provides a feed for suppressing an increase in blood glucose level, which contains the fermented milk of the present invention. These foods and feeds may be substances for inhibiting the increase in blood glucose level and the decrease in bone density. The food and feed of the present invention can be used for a subject already suffering from diabetes or at risk of developing diabetes. These uses and objects are as described above.
In the present invention, "food" refers to food for human beings, and may be a beverage or other food. Examples of the beverage include, but are not limited to, lactic acid bacteria beverages, milk beverages (coffee milk, fruit-flavored milk, and the like), tea beverages (green tea, black tea, oolong tea, and the like), fruit/vegetable beverages (beverages containing fruit juice such as orange, apple, and grape, or vegetable juice such as tomato, and carrot), alcoholic beverages (beer, sparkling wine, and wine), carbonated beverages, refreshing beverages, and water-based beverages. The food other than the beverage is not limited to the following, but may be processed food such as snack food, instant food, seasoning, and the like. For manufacturing methods of various foods, etc., reference may be made to the existing reference books.
In the present invention, the food may be a functional food. The "functional food" in the present invention means a food having a certain functionality to an organism, and includes, for example: health functional foods including specific health foods (including conditioned special health foods) and nutritional functional foods, functional display foods, special-purpose foods, nutritional supplementary foods, health supplementary foods, supplements (for example, foods in various dosage forms such as tablets, coated tablets, sugar-coated tablets, capsules, and liquids), and beauty foods (for example, diet foods), all of which are called health foods. The functional food of the present invention additionally comprises a Health food based on the applicable Health claim (Health claim) of the food standards of CODEX (FAO/WHO contractual food standards committee).
The functional food of the invention can be food for patients, milk powder for pregnant women/lying-in women, formula milk powder for infants, food for old people, food for nursing, and the like.
The functional food can be solid preparations such as tablets, granules, powder, pills, capsules and the like; liquid preparations such as liquid preparations, suspensions, syrups and the like; or gels, pastes, etc., and may be in the form of ordinary food (e.g., beverages, yogurts, snacks, etc.).
In the present invention, "feed" means food to be administered to a non-human mammal. The feed of the present invention may be used for the above-mentioned subjects.
The food or feed of the present invention may contain any food or feed ingredient in addition to the fermented milk of the present invention. The food or feed of the present invention can be produced by a conventional method, and the fermented milk of the present invention can be added to other food or feed ingredients in any production step. The fermented milk of the present invention may be treated as described above before being compounded with other food or feed ingredients.
[ examples ]
The present invention will be described more specifically with reference to examples. However, the technical scope of the present invention is not limited by these examples.
Example 1 preparation of high EPS fermented milk
A high EPS fermented milk having an increased EPS content as compared with a general fermented milk was prepared as follows.A Lactobacillus delbrueckii subsp. Bulgaricus strain O LL 1247 (deposit No. NITE BP-01814) and a Streptococcus thermophilus (Streptococcus thermophilus) strain O L S3078 (deposit No. NITE BP-01697) were used as a starter, raw materials other than the starter were mixed in the compounding ratio shown in Table 1, the prepared yogurt substrate was heated to 95 ℃ to sterilize, 3 wt% of the starter (containing O LL 1247 and O L S3078 strains with the same number of bacteria) was added, and the fermented milk was fermented at 43 ℃ for 3 to 5 hours, and then stirred and cooled under ice-cold conditions to smooth the yogurt, thereby preparing a high EPS and low EPS defatted milk powder substrate.
[ Table 1]
The properties of the high EPS fermented milk thus obtained are shown in table 2.
[ Table 2]
The EPS (extracellular polysaccharide) content of the resulting high EPS fermented milk was measured by adding trichloroacetic acid to a 10g sample (high EPS fermented milk) to precipitate proteins, collecting the supernatant and removing the proteins, adding 2 times the amount of ethanol to the supernatant, standing overnight under refrigeration, and then separating the precipitate by centrifugation, adding purified water to the precipitate to determine the EPS amount by applying HP L C to a gel filtration column, and as an HP L C analyzer, Alliance 2695 Sepharose modules (Waters) were used.
Example 2 inhibitory Effect on increase in blood sugar level of high EPS-fermented milk
Using the high EPS fermented milk prepared in example 1, the effect on the change in blood glucose value was investigated by a sugar tolerance test as described below.
After eating C57B L/6 mice (male, 9-week-old; normal mice) overnight, the body weight and blood glucose level were measured and divided into the following 3 groups so that the body weight and blood glucose level were equalized.
Water group (negative control) (n ═ 8)
High EPS fermented milk group (n ═ 6)
Indigestible dextrin (IDex) group (positive control) (n ═ 6)
The mice after grouping were orally administered with water (water group), high EPS fermented milk (high EPS fermented milk group), or indigestible dextrin (IDex; songgu chemical industries co., ltd.) solution (IDex group) simultaneously with 5m L/kg body weight of sucrose solution (sucrose 2g/kg body weight) at 5m L/kg body weight, the above-mentioned administration amount of high EPS fermented milk contained 276 μ g/kg body weight of EPS, the above-mentioned administration amount of indigestible dextrin solution contained 600mg/kg body weight of indigestible dextrin, tail vein blood (whole blood) was collected from the mice by puncture before administration and 30, 60, 90, 120, and 180 minutes after administration, and blood glucose values (blood glucose concentration) were measured using a Breeze2 sensor (bayer medicine).
The results are shown in FIG. 1. The water group, the high EPS fermented milk group and the IDex group all reached the highest blood glucose value after tolerating sucrose for 30 minutes. However, the blood glucose levels after 30 minutes of sucrose tolerance in the high EPS fermented milk group and IDex group were statistically significantly lower than those in the water group, and the peak values of blood glucose levels were decreased (fig. 1). This indicates that the high EPS fermented milk has the effect of suppressing the increase in blood glucose, as with indigestible dextrin, which is known to have the effect of suppressing the increase in blood glucose.
In addition, the high EPS fermented milk group administered with EPS of 276 μ g/kg body weight and the IDex group administered with indigestible dextrin of 600mg/kg body weight showed the same level of blood glucose increase inhibitory effect (fig. 1). This indicates that the high EPS fermented milk and the polysaccharide EPS contained therein bring about a blood sugar increase inhibitory effect at a very small amount compared to indigestible dextrin.
Example 3 evaluation of effects of suppressing increase in blood sugar level of fermented milk having different EPS content
For comparison with the high EPS fermented milk, low EPS fermented milk was prepared by the same procedure as in example 1 except for the starter and the compounding ratio shown in Table 1 As the starter for the control fermented milk, Lactobacillus delbrueckii subsp.bulgaricus (L actinobacillus delbrueckii subsp.bulgaricus; L. bulgaricus) O LL 1150 strain and Streptococcus thermophilus (Streptococcus thermophilus; S.thermophilus) O L S3078 strain (accession No. NITE BP-01697) were used.
The material prepared in example 1 was used as high EPS fermented milk.
The comparison of the properties of the low EPS fermented milk and the high EPS fermented milk is shown in table 3.
[ Table 3]
| Low EPS fermented milk | High EPS fermented milk | |
| Acidity after Cooling (%) | 0.79 | 0.79 |
| pH | 4.54 | 4.56 |
| EPS(mg/kg) | 3.6 | 53.2 |
| Number of bacteria of Lactobacillus delbrueckii subspecies bulgaricus (10)7cfu/ml) | 18.5 | 16.0 |
| Number of Streptococcus thermophilus cells (107)cfu/ml) | 93.5 | 16.5 |
| Total lactic acid bacteria count (10)7cfu/ml) | 112.0 | 32.5 |
After eating C57B L/6 mice (male, 10 weeks old) overnight, body weight and blood glucose levels were measured and divided into the following 2 groups so that body weight and blood glucose levels were equalized.
Low EPS fermented milk group (n ═ 15)
High EPS fermented milk group (n ═ 15)
The mice after the grouping were orally administered with low EPS fermented milk (low EPS fermented milk group) or high EPS fermented milk (high EPS fermented milk group) in an amount of 5m L/kg body weight together with a sucrose solution (sucrose 2g/kg body weight) of 5m L/kg body weight, the administration amount of the low EPS fermented milk contained EPS of 19 μ g/kg body weight, the administration amount of the high EPS fermented milk contained EPS of 276 μ g/kg body weight, tail vein blood (whole blood) was collected from the mice before the administration and 30, 60, 90 and 120 minutes after the administration, and blood glucose level blood collection and blood glucose level measurement were performed in the same manner as in example 2.
The results are shown in FIG. 2. The blood glucose values after 30 and 90 minutes of sucrose tolerance were statistically significantly lower in the high EPS fermented milk group compared to the low EPS fermented milk group (a of fig. 2). In addition, the AUC (area under the blood concentration-time Curve) of the blood glucose level was also significantly lower in the high EPS fermented milk group than in the low EPS fermented milk group (fig. 2B). This result indicates that the inhibition effect of the high EPS fermented milk on the increase in blood glucose level is exerted by EPS.
Example 4 inhibitory Effect of high EPS fermented milk on increase in portal blood glucose level when sucrose tolerance was achieved
In this example, the high EPS fermented milk was administered together with sucrose, and the blood glucose level (blood glucose concentration) of portal blood was measured and compared with a control to examine the effect of the high EPS fermented milk on sucrose absorption. Portal blood glucose values are known to directly reflect the amount of glucose absorbed through the intestine.
In order to obtain portal vein blood without affecting blood glucose level by treatments such as anesthesia, mice were prepared in which a catheter was placed in the portal vein (portal vein catheter placement C57B L/6 mice, male, 11 weeks old).
2 days after the portal vein catheter indwelling operation, the mice were deprived of food overnight and divided into the following 2 groups.
Low EPS fermented milk group
High EPS fermented milk group
The same substances as those used in example 3 were orally administered to the mice after the grouping with a sucrose solution (sucrose 2g/kg body weight) of 5m L/kg body weight and 5m L/kg body weight simultaneously (low EPS fermented milk group) or high EPS fermented milk (high EPS fermented milk group) using the same substances as those used in example 3, the above-mentioned administration amount of low EPS fermented milk contained 19 μ g/kg body weight of EPS, the above-mentioned administration amount of high EPS fermented milk contained 276 μ g/kg body weight of EPS, portal blood was collected from the mice by a portal vein catheter before the administration of the low EPS fermented milk or high EPS fermented milk and 15, 30, 60 and 90 minutes after the administration, portal blood glucose level was measured, and portal blood glucose level was measured in the same manner as in example 2.
The results are shown in FIG. 3. The high EPS fermented milk-administered group had a lower portal blood glucose level (portal blood glucose concentration) 15 minutes after sucrose tolerance and a lower portal blood glucose level 30 minutes after sucrose tolerance, compared to the low EPS fermented milk-administered group (fig. 3).
It is considered that the decrease in blood glucose level in whole blood observed in examples 2 and 3 is not due to the high EPS fermented milk but is influenced by hormones such as insulin. However, the present example shows that the high EPS fermented milk lowers the portal blood glucose level, and therefore supports the idea that the high EPS fermented milk brings about a blood glucose increase suppressing effect and that the blood glucose increase suppressing effect of the high EPS fermented milk suppresses the absorption of sucrose.
EXAMPLE 5 Effect of Long-term intake of high EPS fermented milk in type II diabetes mellitus model mice
(i) High EPS fermented milk with skim milk powder matrix and preparation of low EPS fermented milk
For the preparation of the skim milk powder-based high EPS fermented milk, as a starter, Lactobacillus delbrueckii subsp. bulgaricus strain O LL 1247 (deposit No. NITE BP-01814) and Streptococcus thermophilus (Streptococcus thermophilus) O L S3078 strain (deposit No. NITE BP-01697) were used.
For the preparation of the skim milk powder-based low EPS fermented milk, lactobacillus delbrueckii subsp. bulgaricus strain O LL and Streptococcus thermophilus (Streptococcus thermophilus) strain O L S3078 (accession No. NITE BP-01697) were used as starters.
Yogurt bases prepared by mixing raw materials other than the starter at the compounding ratios shown in table 4 were heated to 95 ℃ and sterilized, and then 3 wt% of the starter (containing O LL 1247 strain and O L S3078 strain in the same number of bacteria) was added thereto and fermented at 43 ℃ for 3 to 5 hours.
[ Table 4]
The properties of the skim milk powder-based high EPS fermented milk and low EPS fermented milk obtained are shown in table 5.
[ Table 5]
The skim milk powder-based low EPS fermented milk and high EPS fermented milk were freeze-dried, electron beam-sterilized at 15kGy, and then blended in the feed in the form of freeze-dried powder in the amounts shown in table 6 described later.
(ii) Long-term intake test using type II diabetes model mice
Db/db mice (male, 5-week-old, n ═ 40) and healthy + M/+ M mice (n ═ 8) were purchased from C L EA, as type II diabetes model mice, and were domesticated by feeding with standard purified feed AIN-93M (C L EA, table 6, japan) for 1 week, and then used for evaluation tests.
The domesticated mice were deprived of food for 6 hours, tail vein blood sampling was performed, and blood glucose values at the time of deprivation were measured. Mice were divided into the following groups so that blood glucose levels and body weights were equalized at the time of fasting. The types of mice in each group and the feed to be administered are shown in parentheses.
Healthy (Normal) group (+ M/+ M mice, AIN-93M feed)
Control group (db/db mouse, high starch feed)
Skimmed milk powder group (db/db mouse, skimmed milk powder feed)
Low EPS fermented milk group (db/db mice, low EPS fermented milk feed)
High EPS fermented milk group (db/db mouse, high EPS fermented milk feed)
Acarbose group (db/db, acarbose feed; positive control)
Mice in each group were allowed to freely take the test feed prepared according to table 6 for 8 weeks.
[ Table 6]
With respect to the ingredients of Table 6The composition was determined as the amount of components other than acarbose (calculated value). Acarbose (trade name: Babylonin apple)(R)) α glycosidase inhibitor, and can be used as diabetes therapeutic agent for inhibiting postprandial hyperglycemia.
At the time of dissection (approximately 14 hours after fasting at night on the 57 th day after the start of ingestion of the test feed, i.e., after one night of fasting), tail vein blood (whole blood) was collected by puncture and the blood glucose level was measured. Blood glucose levels were measured using Nipro StatStrip XP3 (Nipro).
The blood glucose values (fasting blood glucose values) of the groups after one night of fasting are shown in fig. 4. Fasting plasma glucose values represent the basal capacity of glucose metabolism.
In addition, as shown in fig. 4, the skim milk powder group showed a high blood glucose value after one night of fasting compared to the control group. In addition, the low EPS fermented milk group and the high EPS fermented milk group showed a statistically significantly lower blood sugar value after one night of fasting compared to the skim milk powder group.
Further, the water intake of the mice was measured at 7 weeks from the start of intake of the test feed. The water intake was calculated from the difference between the weight of the water bottle before and 2 days after water feeding.
The results are shown in FIG. 5. The high EPS fermented milk group showed significantly lower values than the skim milk powder group with respect to the water intake amount known to increase with an increase in blood glucose level.
The above results indicate that the high EPS fermented milk group has improved sugar metabolism compared to the skim milk powder group.
Further, as shown in FIG. 6, the concentration of carboxyltromic Osteocalcin (ucOC) in blood was statistically significantly negatively correlated with the blood sugar value (fasting blood glucose value) after fasting for one night at the time of dissection, and the blood sugar value tended to be higher as the blood sugar value was lower.
It is known that patients with diabetes are susceptible to osteoporosis. Therefore, in order to examine the effect of high EPS fermented milk on bones in diabetes model mice, 2 nd to 4 th lumbar vertebrae of the mice were taken at 7 weeks from the start of intake of the test feed, and X-ray CT images of femur were taken at the time of dissection to measure total bone density (BMD).
The results are shown in fig. 7, the bone density in the type II diabetes model mouse control group was significantly decreased compared to the healthy group (a and B in fig. 7), in the acarbose group, in which the blood glucose level was decreased at the time of fasting with acarbose, the lumbar vertebrae density at the 7 th week after the start of intake of the test feed and the femur density at the time of dissection were equal to or lower than those in the control group (a and B in fig. 7), i.e., α glycosidase inhibitor (acarbose) was shown to be able to reduce the blood glucose level but was unable to prevent the onset of osteoporosis associated with diabetes, while the high EPS fermented milk group showed high lumbar vertebrae density and femur density (a and B in fig. 7), thus indicating that the high EPS fermented milk not only inhibited the increase in blood glucose level but also inhibited the decrease in bone density in the diabetic patients, and was also useful in the prevention of osteoporosis, and it is believed that the prevention effect of osteoporosis by the administration of α glycosidase inhibitor, which was able to reduce blood glucose level, was not induced by the increase in blood glucose level alone.
Industrial applicability
The fermented milk of the present invention can be used for inhibiting an increase in blood glucose level and/or a decrease in bone density. The fermented milk of the present invention is very useful in the treatment/prevention of diabetes and osteoporosis.
Claims (11)
1. Fermented milk for suppressing an increase in blood glucose level, which contains 30mg/kg or more of Exopolysaccharide (EPS), is produced using Lactobacillus delbrueckii subsp.
2. The fermented milk according to claim 1, which is used for inhibiting an increase in blood glucose level and a decrease in bone density.
3. Fermented milk according to claim 1 or 2, for use in a subject already suffering from or at risk of developing diabetes.
4. The fermented milk according to any one of claims 1 to 3, wherein the Lactobacillus delbrueckii subsp.
5. Fermented milk according to any one of claims 1 to 4, wherein the Streptococcus thermophilus is Streptococcus thermophilus O L S3078 strain (deposit number NITE BP-01697).
6. A food for inhibiting an increase in blood glucose level, comprising the fermented milk according to any one of claims 1 to 5.
7. A feed for suppressing an increase in blood glucose level, comprising the fermented milk according to any one of claims 1 to 5.
8. The food according to claim 6, which is used for inhibiting an increase in blood glucose level and a decrease in bone density.
9. The feed according to claim 7, which is used for inhibiting an increase in blood glucose level and a decrease in bone density.
10. The food product according to claim 6 or 8, for use in a subject already suffering from or at risk of developing diabetes.
11. The feed according to claim 7 or 9, for use in a subject already suffering from or at risk of developing diabetes.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2019-009905 | 2019-01-24 | ||
| JP2019009905A JP7267020B2 (en) | 2019-01-24 | 2019-01-24 | Fermented milk with inhibitory effect on blood sugar level elevation |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111466439A true CN111466439A (en) | 2020-07-31 |
Family
ID=71765420
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010060023.7A Pending CN111466439A (en) | 2019-01-24 | 2020-01-19 | Fermented milk with blood sugar level increase inhibiting effect |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JP7267020B2 (en) |
| CN (1) | CN111466439A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112662717A (en) * | 2021-01-28 | 2021-04-16 | 华南理工大学 | Lactobacillus rhamnosus exopolysaccharide and preparation method and application thereof |
| CN115137757A (en) * | 2022-07-29 | 2022-10-04 | 承葛健康科技(广东)有限公司 | Probiotic composition assisting in reducing blood sugar |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP7190773B1 (en) | 2021-12-22 | 2022-12-16 | オハヨー乳業株式会社 | Lactic acid bacteria starter and fermented milk obtained using the same |
| JP7089818B1 (en) | 2022-01-11 | 2022-06-23 | オハヨー乳業株式会社 | Lactic acid bacteria starter and fermented milk obtained by using it |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1380902A (en) * | 2000-05-17 | 2002-11-20 | 株式会社百尼尔 | Microorganisms for treatment or prevention of obesity and diabetes mellitus, and pharmaceutical composition containing the same |
| CN102965318A (en) * | 2012-11-26 | 2013-03-13 | 吉林省农业科学院 | Streptococcus thermophilus generating exopolysaccharides and applications of streptococcus thermophilus |
| CN105916974A (en) * | 2014-03-14 | 2016-08-31 | 株式会社明治 | Starter for fermented milk, low-fat or fat-free ice cream-like food product, and method for producing low-fat or fat-free ice cream-like food product |
| JP2017153458A (en) * | 2016-03-04 | 2017-09-07 | フジッコ株式会社 | Method for manufacturing lactobacillus fermented product using soybean flour |
| WO2017164298A1 (en) * | 2016-03-24 | 2017-09-28 | 株式会社 明治 | Composition for inhibiting erythema, method of using same, method for preparing same, method for inhibiting erythema, and lactic acid bacteria product |
| CN108148775A (en) * | 2017-12-26 | 2018-06-12 | 光明乳业股份有限公司 | The streptococcus thermophilus of one plant of high-yield extracellular polysaccharide preserves cultural method and the method that acidified milk is prepared using the streptococcus thermophilus |
| WO2018169027A1 (en) * | 2017-03-16 | 2018-09-20 | 株式会社明治 | Phytochemical absorption promoter |
| CN108778292A (en) * | 2016-02-24 | 2018-11-09 | 日东药品工业株式会社 | Include composition for prevent or treat dysbolism of the exopolysaccharide of Leuconostoc mesenteroides generation as active constituent |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6556479B2 (en) | 2015-03-25 | 2019-08-07 | フジッコ株式会社 | Composition for promoting soymilk fermentation and method for producing fermented soymilk |
| JPWO2017057319A1 (en) | 2015-09-30 | 2018-07-19 | 株式会社明治 | Method for preparing lactic acid bacteria starter and method for producing fermented milk |
| WO2018181455A1 (en) | 2017-03-29 | 2018-10-04 | 株式会社明治 | Methods for producing lactobacillus starter and yoghurt |
-
2019
- 2019-01-24 JP JP2019009905A patent/JP7267020B2/en active Active
-
2020
- 2020-01-19 CN CN202010060023.7A patent/CN111466439A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1380902A (en) * | 2000-05-17 | 2002-11-20 | 株式会社百尼尔 | Microorganisms for treatment or prevention of obesity and diabetes mellitus, and pharmaceutical composition containing the same |
| CN102965318A (en) * | 2012-11-26 | 2013-03-13 | 吉林省农业科学院 | Streptococcus thermophilus generating exopolysaccharides and applications of streptococcus thermophilus |
| CN105916974A (en) * | 2014-03-14 | 2016-08-31 | 株式会社明治 | Starter for fermented milk, low-fat or fat-free ice cream-like food product, and method for producing low-fat or fat-free ice cream-like food product |
| CN108778292A (en) * | 2016-02-24 | 2018-11-09 | 日东药品工业株式会社 | Include composition for prevent or treat dysbolism of the exopolysaccharide of Leuconostoc mesenteroides generation as active constituent |
| US20190099438A1 (en) * | 2016-02-24 | 2019-04-04 | Nitto Pharmaceutical Industries, Ltd. | Composition for preventing or treating metabolism disorders comprising leuconostoc mesenteroides-producing exopolysaccharide as active ingredient |
| JP2017153458A (en) * | 2016-03-04 | 2017-09-07 | フジッコ株式会社 | Method for manufacturing lactobacillus fermented product using soybean flour |
| WO2017164298A1 (en) * | 2016-03-24 | 2017-09-28 | 株式会社 明治 | Composition for inhibiting erythema, method of using same, method for preparing same, method for inhibiting erythema, and lactic acid bacteria product |
| WO2018169027A1 (en) * | 2017-03-16 | 2018-09-20 | 株式会社明治 | Phytochemical absorption promoter |
| CN108148775A (en) * | 2017-12-26 | 2018-06-12 | 光明乳业股份有限公司 | The streptococcus thermophilus of one plant of high-yield extracellular polysaccharide preserves cultural method and the method that acidified milk is prepared using the streptococcus thermophilus |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112662717A (en) * | 2021-01-28 | 2021-04-16 | 华南理工大学 | Lactobacillus rhamnosus exopolysaccharide and preparation method and application thereof |
| CN115137757A (en) * | 2022-07-29 | 2022-10-04 | 承葛健康科技(广东)有限公司 | Probiotic composition assisting in reducing blood sugar |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2020115783A (en) | 2020-08-06 |
| JP7267020B2 (en) | 2023-05-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2763172C2 (en) | Use of lactic acid bacteria for treatment or prevention of at least one condition of postnatal depression and postnatal anxiety | |
| DK2478910T3 (en) | ANTI-ADIPOSITY AGENT, ANTI-ADIPOSITA NUTRITION OR DRINK, GLUCOSE TOLERANCE EFFECTIVE AGENT, AND NUTRITION OR DRINK FOR IMPROVING GLUCOSE TOLERANCE | |
| CN111466439A (en) | Fermented milk with blood sugar level increase inhibiting effect | |
| JP2019163267A (en) | Composition comprising bacterial strain | |
| TWI463986B (en) | New use of lactobacillus plantarum cmu995 strain | |
| EP2440217B1 (en) | Nutrition for improving muscle strength in elderly | |
| US20240115625A1 (en) | Roseburia hominis, eubacterium eligens, and combinations thereof as biotherapeutics | |
| EP3202892A1 (en) | Uses of bacteroides in treatment or prevention of obesity-related diseases | |
| JP6923883B2 (en) | Compositions for use in improving nutritional status | |
| TW202005661A (en) | Starter culture containing mixture of lactic acid bacteria strains, and fermented product prepared using such starter culture and use of this fermented product | |
| RU2725883C2 (en) | Composition for reducing intestinal gas production | |
| KR101545551B1 (en) | The composition containing combination of 7 probiotics which have efficacy preventing from insulin resistance which cause type 2 diabetes mellitus as a effector component | |
| Morelli et al. | Lactose intolerance: clinical symptoms, diagnosis and treatment | |
| KR101940001B1 (en) | Compositions and methods for augmenting kidney function | |
| EP3202891B1 (en) | Uses of bacteroides in treatment or prevention of obesity or diabetes | |
| JP6261688B2 (en) | QOL improvement or persistence agent | |
| CN117187117A (en) | Probiotic composition for relieving constipation and regulating intestinal flora disorder and application thereof | |
| US11969447B2 (en) | Use of spray-dried powder derived from lactic acid bacterial strains and herbal extracts for promoting defecation | |
| TWI667344B (en) | Lactobacillus reuteri strain GMNL-263 and composition thereof capable of improving hypertension | |
| CN116076569A (en) | Use of MN-Gup for the preparation of a dairy product for preventing or alleviating obesity or weight gain | |
| WO2022191093A1 (en) | Composition for regulating gastric motor function | |
| EP2604123A1 (en) | Method and nutritional compositions for the treatment of diarrhea. | |
| WO2021111983A1 (en) | Agent for preventing or ameliorating functional somatic syndromes and composition including the same | |
| CN115989832B (en) | Functional high-viable-count probiotic-flavored fermented milk and preparation method thereof | |
| WO2021111980A1 (en) | Prophylactic or ameliorating agent for orthostatic hypotension, and composition containing same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |