JP2002176937A - Low-sweetness and low-caloric food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a low-sweetness and low-caloric food having saccharide absorption inhibitory property. SOLUTION: This low-sweetness and low-caloric food comprises at least one kind of pentose selected from the group consisting of L-arabinose and D-xylose, and a retardant of digestive canal movement of the pentose.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a low-sweet low-calorie food containing pentoses such as L-arabinose and D-xylose, which suppress digestion and absorption of sucrose, and a method for controlling the gastrointestinal movement of the pentoses. The present invention relates to a low-sweetness and low-calorie food containing a component for delaying and having an effect of continuously inhibiting the action of sucrosease and continuously suppressing an increase in blood sugar level.

[0002]

2. Description of the Related Art It has already been reported that pentoses such as L-arabinose and D-xylose inhibit small intestinal sucrose (invertase), which is an enzyme that degrades sucrose ingested. Journal Vol.50 No.2 133〜137 1
997 Sanai et al.) (Journal of the Japan Nutrition and Food Science Vol.49 No.3 157-
162 1996). JP-A-10-287575 also contains a crude drug that inhibits sugar absorption and D-xylose,
An anti-obesity agent which suppresses an increase in blood sugar level is disclosed in
No. 0 reports a therapeutic agent or health food containing an α-glucosidase inhibitor. Further, Japanese Patent Application Laid-Open
-205455 reports a sweetener to which a very small amount of N- (1,3-dihydroxy-2-propyl) valiolamine having a high sucrosease inhibitory activity is added.
However, all of them have been developed as low-calorie low-sweeteners using sucrose (powder, granules, tablets) and have not yet been developed as processed foods. Further, in these health foods, since the active ingredient is a saccharide, the active ingredient moves quickly through the intestinal tract, and its effect appears only under very limited conditions. In addition, it was unclear whether the effect of suppressing the increase in blood glucose level or the effect of inhibiting sucrosease would be exhibited when processed foods were actually produced. In addition, conventional low-calorie foods have been developed with the goal of reducing the calories of the food itself, but of course not only reducing the calories of the food itself, but also reducing the calories of other foods taken at the same time. .

[0003]

SUMMARY OF THE INVENTION An object of the present invention is to provide a low-sweet low-calorie food. Another object of the present invention is to provide a low-sweetness, low-calorie food having a sugar absorption inhibitory property.

[0004]

SUMMARY OF THE INVENTION The present invention provides a low-sweet, low-calorie food containing at least one pentose selected from the group consisting of L-arabinose and D-xylose. The present invention further provides a low-sweet, low-calorie food containing at least one pentose selected from the group consisting of L-arabinose and D-xylose, and a gastrointestinal transit retarder for the pentose. is there.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The content of L-arabinose and / or D-xylose in the low-sweet low-calorie food of the present invention is preferably 0.01 to 100%, more preferably 0.01 to 90%. is there. L-arabinose and / or D-xylose used as a sucrosease inhibitor in the food of the present invention are widely distributed in nature, and have been approved for use as food additives and are readily available. These may be used alone or in combination. In particular, L-arabinose is hardly absorbed in the body and is not used in the body.
Even if it is used up to%, it does not become calorie. In order to effectively inhibit the absorption of sucrose, L-arabinose and / or D-xylose are added to the total amount of sucrose in the food of the present invention or in the food taken at the same time as the food of the present invention. It is sufficient that the content is 1% or more.

When L-arabinose or D-xylose having sucrosease inhibitory activity is added to food as it is, it passes through the intestinal tract in a short time, for example, within 30 minutes, and the effect of suppressing an increase in blood glucose level is prolonged. It can be difficult to sustain for hours. Thus, the present inventors have diligently studied a component that can delay the gastrointestinal transit of the pentose. As a result, they have found that thickeners / gelling agents such as carrageenan, agar and vegetable gum, saponins and the like have an effect of delaying the migration of the pentose into the digestive tract.

[0007] A low-sweetness, low-calorie food according to a preferred embodiment of the present invention contains a pentose and a gastrointestinal transit retarder of the pentose. Preferred gastrointestinal transit retarders include thickeners / gelling agents such as carrageenan, agar, vegetable gums (guar gum, gum arabic, etc.), saponins and the like. In the food of the present invention, the content of the gastrointestinal transit retardant relative to the pentose is preferably 0.01 to 10%, more preferably 0.1 to 5%. By using the gastrointestinal transit delay agent in combination, the residence time of L-arabinose and D-xylose in the gastrointestinal tract can be increased,
Thereby, the sucrose absorption inhibitory effect of the pentose is maintained for a long time.

Further, L having a sucrosease inhibitory action
-If arabinose or D-xylose is added to food as it is, the pentose may cause a Maillard reaction with amino acids in the food to cause browning of the food. In order to effectively suppress the Maillard reaction and prevent such browning, controlling the pH of the completed food,
It is preferable to employ means such as avoiding long-time heating and adding the pentose in the final step of food production. Accordingly, the pH of the low-sweet low-calorie food of the present invention
Is preferably acidic to near neutral, for example, pH 2 to
8, preferably pH 3-7. When the pH is 8 or more, the possibility that the Maillard reaction proceeds will increase.
For adjusting the pH, a substance recognized as a food additive (acidulant), for example, citric acid, malic acid, carbon dioxide and the like are preferable. These may be used alone or in combination of two or more.

[0009] In the case of carrying out heat processing in the production of the low-sweet and low-calorie food of the present invention, it is desirable to employ processing conditions of 120 ° C for 10 minutes or less. In particular, when the pH of the food is controlled to 8 or less, the decomposition rate of the pentose is 1
It can be controlled to 0% or less.

Examples of the low-sweet and low-calorie food of the present invention include drinks such as coffee and tea; drinking water such as soft drinks, carbonated drinks, and drinks containing fruit juice; dairy products such as ice cream and yogurt; , Gums, cookies and the like; and jellies such as coffee jelly, tea jelly, and fruit juice jelly. The form of the low-sweet low-calorie food of the present invention is not particularly limited, and may be in the form of a liquid, a solid (tablet, granule, or powder).

[0011]

As described above, the low-sweet low-calorie food of the present invention contains L-arabinose and / or D-xylose.
It can effectively inhibit the action of schulase to suppress an increase in blood sugar level. L-arabinose and / or D-
The low-sweet low-calorie food of the present invention containing the gastrointestinal transit retardant together with xylose is intended to delay the gastrointestinal transit of L-arabinose and / or D-xylose.
The action of sukurase can be further continuously inhibited, and the increase in blood sugar level can be effectively suppressed for a long time. The low-sweet low-calorie food of the present invention not only suppresses the in vivo absorption of sucrose contained in the food, but also can be added to another food taken simultaneously with or before or after the ingestion of the low-sweet low-calorie food of the present invention. It also has the effect of suppressing the absorption of sucrose contained.

Hereinafter, the present invention will be described more specifically with reference to examples. In this specification, "%" is% by mass unless otherwise specified. [Example 1] Preparation of low calorie, low sugar coffee beverage L-arabinose 3% Coffee extract concentrated extract 10% Water 87% Total 100% pH 6.2 Preparation of low calorie, low sugar lemon tea beverage L-arabinose 10% black tea Extract concentrate 10% Lemon flavor 0.01% Water 79.99% Total 100% pH 6.2

Comparative Example 1 Preparation of low calorie, low sugar coffee beverage Erythritol 3% Coffee extract concentrated extract 10% Water 87% Total 100% pH 6.2 Preparation of low calorie, low sugar lemon tea beverage Erythritol 10% black tea extraction Concentrated extract 10% Lemon flavor 0.01% Water 79.99% Total 100% pH 6.2 Blood sugar level when 100 ml of the beverage of Example 1 and Comparative example 1 and 180 g of shortcake (30 g of sucrose) are taken at the same time ( (Mg / dl) was measured over time. Table 1 shows the results.

[0014]

[Table 1]

The coffee and tea containing L-arabinose of the present invention have a blood sugar level of 134 to 60 minutes after ingestion.
In contrast to 123 mg / dl, coffee and tea of Comparative Examples containing erythritol instead of L-arabinose had blood glucose levels of 199 to 192 mg / dl 60 minutes after ingestion, and L-arabinose increased blood glucose levels. Is effectively suppressed.

Example 2 Effect of thickener and saponin on gastrointestinal translocation of L-arabinose L-arabinose (100 mg) was administered to male ICR mice.
/ Kg) was orally administered with various gastrointestinal transit retardants (thickeners or saponins) (150 mg / kg). A trace amount of dye (bromthymol blue) (1
mg / animal) with L-arabinose. 1.5
After an hour, the abdomen was opened to observe the gastrointestinal mobility of L-arabinose. In the L-arabinose administration group, bromthymol blue, a marker, remained in the stomach and small intestine with the naked eye. In contrast, bromthymol blue in the water-administered group passed through the stomach and small intestine, and was not visually observed in the stomach and small intestine. Thus, a thickener such as agar, carrageenan, guar gum and saponin are added to L-
When used in combination with arabinose, it was observed that the gastrointestinal transit of L-arabinose was significantly delayed.

Example 3 Effect of Thickener and Saponin on the Sustained Effect of L-Arabinose on the Increase in Blood Glucose L-arabinose (100 mg) was administered to male ICR mice.
/ Kg) and various gastrointestinal transit retarders (thickeners or saponins) (150 mg / kg) were dissolved in 10 ml of water and orally administered. As a control, 10 ml of water containing no gastrointestinal transit delay agent was orally administered. After 1-3 hours, sucrose (1
g / kg) was orally administered, and the blood glucose level was measured over time.
As a result, when agar, carrageenan, guar gum, saponin and the like were used in combination with L-arabinose, it was confirmed that the effect of L-arabinose on suppressing an increase in blood sugar level was remarkably sustained. Table 2 shows the inhibition rate (%) of blood sugar level increase 15 minutes after sucrose administration. The rate of inhibition of blood glucose elevation (%) was determined by the following equation. Suppression rate of blood glucose increase (%) = ｛1− (A−A ′) /
(BB ′)｝ × 100 A: Oral administration of L-arabinose and gastrointestinal transit retarder 15
A ': Blood glucose before administration of L-arabinose and gastrointestinal transit retardant B': Blood glucose 15 minutes after oral administration of sucrose B ': Blood glucose before oral administration of sucrose

[0018]

[Table 2] Effect of thickener and saponin on persistence of L-arabinose inhibitory effect on blood glucose elevation

Example 4 A test was conducted on healthy subjects. Group A was ingested 150 ml of test food (drinking water containing 3 g of L-arabinose and 1.5 g of agar) and, after 2 hours, ingested 40 g of chocolate (20 g of sucrose). Thereafter, blood glucose levels were measured over time up to 60 minutes. In group B, 150 ml of drinking water containing 1.5 g of agar, C
The group was ingested 150 ml of drinking water containing 3 g of L-arabinose and, after 2 hours, similarly ingested 40 g of chocolate (20 g of sucrose). In group D, test food (drinking water containing 3 g of L-arabinose and 1.5 g of agar)
Ingest 150ml and immediately make chocolate 40g
(Sucrose content: 20 g). As a result, in Groups A and D in which agar was ingested together with L-arabinose, it was confirmed that the effect of L-arabinose on suppressing an increase in blood glucose level lasted longer. Table 3 shows the results.

[0020]

[Table 3] Effect of agar on persistence of L-arabinose-inhibiting effect on blood glucose elevation in humans

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI Theme coat ゛ (Reference) A23L 1/05 A23L 1/307 4B041 1/307 2/02 A 2/00 1/04 2/02 2 / 00 GT (72) Inventor Koichi Nakajima 1-26, Higashijiriikeshinmachi, Nagata-ku, Kobe-shi, Hyogo Prefecture Inside the Research Institute of Taito Sugar Co., Ltd. Inventor Kazuko Sanai 6-2-10 Ginza, Chuo-ku, Tokyo F-term (for reference) 4B001 AC01 AC02 AC44 EC05 4B014 GK08 GL10 GL11 4B017 LC04 LG04 LK11 LK12 LK13 LL04 4B018 LB01 LB07 LB08 LE01 LE02 LE03 MD MD37 MD42 ME01 MF02 MF08 4B027 FB13 FB24 FC06 FE06 FK04 FK09 FK10 FP85 FQ19 4B041 LC10 LD02 LH07 LH08 LH10 LK10

Claims (9)

[Claims] 1. A low-sweet, low-calorie food containing at least one pentose selected from the group consisting of L-arabinose and D-xylose. 2. A low-sweet, low-calorie food containing at least one pentose selected from the group consisting of L-arabinose and D-xylose, and a gastrointestinal transit retarder for said pentose. 3. The low-sweetness, low-calorie food according to claim 2, wherein the retarder is at least one selected from the group consisting of a thickener, a gelling agent, and a saponin. 4. The low sweet and low calorie food according to claim 2, wherein the content of the retarder is 0.01 to 10%. 5. The low-sweetness low-calorie food according to claim 1, which is a beverage, a soft drink, a carbonated drink, or a drink containing fruit juice. 6. The product according to claim 1, which is a dairy product.
The low-sweetness, low-calorie food according to the item. 7. The low-sweetness, low-calorie food according to claim 1, which is a Japanese or Western confectionery. 8. The method according to claim 1, which is a jelly.
The low-sweetness, low-calorie food according to the item. 9. The low-sweetness, low-calorie food according to claim 1, which is in the form of a tablet, granule or powder.