JP2002193797A - Composition for ameliorating insulin resistance - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a composition ameliorating insulin resistance and having high safety. SOLUTION: This food or medicinal composition for ameliorating insulin resistance ameliorates the insulin resistance by a long-term ingestion and is characterized by containing at least one kind selected from among acetic acid, acetate ion and an acetate.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a composition for improving insulin resistance, and more particularly, to a food or pharmaceutical composition which has an effect of improving insulin resistance and can be used to prevent lifestyle-related diseases. About things.

[0002]

2. Description of the Related Art In recent years, prevention of lifestyle-related diseases has been actively called for. Nevertheless, the number of patients with arteriosclerosis and various lifestyle-related diseases that have been recognized as precursors to this and the reserve army are not decreasing at present. Analysis has been attempted since then, and drug development has been vigorously pursued.

[0003] One of the important phenomena at the time of the onset of lifestyle-related diseases and before the onset is "insulin resistance".
This insulin resistance enhances gluconeogenesis in the liver.
It is thought to be a symptom that lowers glycogen synthesis, lowers glucose uptake in muscle, and requires more insulin than normal to maintain blood glucose homeostasis,
The causes of insulin resistance include genetic predisposition, obesity, overeating, lack of exercise, stress, and glucose toxicity.

Insulin resistance causes compensatory hyperinsulinemia, impaired glucose tolerance, postprandial hyperlipidemia, hypertriglyceridemia, hyperuricemia, hypoHDLemia, plasminogen activity It induces an increase in angiogenesis inhibitor and an increase in small and high-density LDL, leading to arteriosclerosis.

[0005] Initially, it has been considered difficult to develop a drug that improves insulin resistance, and it has been common practice to exercise or give guidance on improving obesity. However, the drug was discovered and developed by a domestic pharmaceutical manufacturer.
The insulin sensitizer is a thiazolidinedione-based drug represented by troglitazone, and improves insulin resistance in diabetic patients. This drug was originally discovered as a compound exhibiting a potent lipid peroxide lowering action, and is a unique drug whose insulin resistance improving action was later revealed. Troglitazone was approved in Japan and the United States at the same time in 1997 as the world's first insulin sensitizer, and has appeared clinically. However, severe liver damage, including death, was reported only for drugs that showed a strong effect, and regular liver function tests were required. Another thiazolidinedione drug has been launched. As described above, substances that improve insulin resistance have been discovered and have been marketed as pharmaceuticals, but they have serious side effects and are used carefully and strictly under the prescription of specialists. Therefore, it has been desired to find a safer substance that anyone can easily use as food and who has experience eating.

[0006]

SUMMARY OF THE INVENTION It is an object of the present invention to find a substance that improves insulin resistance, in other words, a substance that improves insulin sensitivity, from a general food with a good dietary experience and has few side effects. It is to improve insulin resistance by continuously taking a composition containing a specific component for a long time.

[0007]

Means for Solving the Problems The present inventors have made the following studies in order to solve the above problems. That is, usually, in order to screen an insulin resistance improving (insulin action enhancing) substance from many samples, a change in the number of insulin receptors and a sugar uptake rate are measured using fat cells. Alternatively, in vitro screening as a substance having a strong lipid peroxide lowering action is performed with reference to the history of the discovery of troglitazone. However, even those that were positive in in vitro screening,
In vivo, that is, animal experiments are not necessarily positive, so screening was performed only on animal experiments. In order to grasp the improvement of insulin resistance, usually, Wistar fat where symptoms of insulin resistance are apparent
ty rats, KK mice, and ob / ob mice are used. However, these model animals exhibiting hyperglycemia are suitable for screening for substances having a therapeutic effect on diabetes caused by insulin resistance, but screening for substances having a preventive effect on lifestyle-related diseases caused by insulin resistance. The present inventors have determined that the above is inappropriate. When considering prevention of lifestyle-related diseases in humans, if hyperglycemia has occurred, a disorder caused by sugar has already occurred, and treatment is considered necessary. Therefore, Zucke shows abnormal glucose tolerance but does not become hyperglycemic
It was determined that it was preferable to use r fatty rats (Zucker Fatty rats). This rat is
The amount of insulin acting and the amount of insulin required are balanced, and there are no symptoms such as impaired insulin secretion or insulin deficiency. However, as the age increases, insulin resistance gradually appears, and hyperinsulinemia develops. Therefore, it was speculated that the animal would be the best animal to study the improvement of insulin resistance. As described above, the present rat is an animal exhibiting a precursor of diabetes, and at the same time, exhibits obesity, and furthermore, when a large amount of sucrose is added to the diet, hyperlipidemia is significantly caused. In the screening, each food was added to the standard feed at a concentration of 1.5%.
One Zucker fatty rat was reared for 8 weeks, and a glucose tolerance test was performed. The change in insulin level up to 180 minutes was evaluated by comparing with a control group without food.

As a result, in this rat, it was discovered that cider vinegar added to the diet had an effect of increasing insulin sensitivity, and a test in which the number of rats was increased again was confirmed, and at the same time, the active ingredient was acetic acid. I found that.
The action of enhancing insulin sensitivity is an action of improving insulin resistance, and it has been found that acetic acid has such a completely unexpected action and effect. The present invention has been completed based on this finding. That is,
It has been found that continuous long-term ingestion of a composition containing acetic acid, acetate ions and / or acetate changes into a constitution with increased insulin sensitivity.

[0009] Foods containing acetic acid and the like include a large number of vinegars, vinegar eggs, pickled foods, soups, sauces, dressings, vinegar-containing drinks and the like. It has been partially proven and reported that it has a function (Brewery Association, 85
Vol., P. 134, 1990), fatigue recovery effect, promotion of calcium absorption and protection of gastric mucosa can be said to be typical examples (Nagoya J. Health, Physical Fitness, Sports, 20).
Vol., P. 59, 1997, Biosci. Biotechnol. Bioch
em., volume 63, p. 905, 1999, Med. Sci. Mon
it., volume 5, p. 1031, 1999). However, there is no report that vinegar has a function of improving insulin sensitivity.

[0010] Some books and magazines have described that vinegar has a therapeutic effect on diabetes, but it is based on an individual's experience of improving blood sugar levels, No mention is made, and a mere improvement in blood glucose does not suggest an improvement in insulin resistance. In fact, in the present invention, in an experiment using a GK rat, which is a model animal that develops hyperglycemia, no effect of suppressing increase in blood glucose or urine sugar was observed even when vinegar or acetic acid was ingested. It is hard to say that it has a direct therapeutic effect.

It has been reported that the increase in blood sugar level after simultaneous intake of sugar and acetic acid is suppressed as compared with the case of sugar alone (Agric.
Biol. Chem., 52, p. 1311, 1988, JP-A-6-62798), which is essentially different from the insulin resistance improving effect of the present invention. The reason is that the present invention does not affect the blood glucose level fluctuation after carbohydrate alone intake by continuing the continuous intake of acetic acid for a long time, but improves the constitution in which the insulin concentration at that time is significantly lower Although the effect, that is, the effect of enhancing insulin sensitivity can be expected, the above-mentioned report is an acute result of a simultaneous intake system of sugar and acetic acid, and is not related to acquisition of constitution. In fact, the effect of simultaneous intake of acetic acid and sugar is the degree to which it has been considered that acetic acid may be the result of slowing the transfer of contents from the stomach to the small intestine.

[0012] Another document (Journal of Japan Society of Nutrition and Food Science, 41
Vol., P. 487, 1988), when rats were fed a diet containing vinegar for 10 weeks, the glucose tolerance test (180 minutes) showed that the blood glucose level was low only after 15 minutes and 30 minutes. It is shown. However, insulin has not been analyzed and its fluctuations are not completely clear.In addition, the commercial powdered vinegar used contains a large amount of dextrin, and what components of vinegar and dextrin are effective in lowering blood sugar levels It is not clear what has been done. The rat used in this document is a male SD rat and a normal animal, but for the purpose of evaluating insulin resistance as in the present invention, a rat exhibiting hyperinsulinemia is indispensable. As will be described later in Examples, the effect of acetic acid itself is remarkably exhibited only after the onset of hyperinsulinemia. When Zucker fatty rats were fed a diet containing acetic acid or apple cider vinegar every day, the insulin level and the integral value of insulin did not become large values in the glucose tolerance test, and the effect of acetic acid was completely suppressed until week 4 when the rats showed the same level as normal animals. Absent. However, the effect is exhibited after the fifth to sixth weeks. That is, the effect of acetic acid expressed by long-term ingestion is an effect that enhances insulin sensitivity or improves insulin resistance without particularly changing blood glucose level in a system showing hyperinsulinemia. be able to. That is, since the blood glucose level does not change, it is apparent that the blood glucose level is not due to the mechanism for extending the gastric retention time as described above.

[0013] The concentration of acetic acid in the composition of the present invention was determined to be 0.3 per 1000 g of the composition based on experiments using rats.
It was found necessary to contain more than 6 g of acetic acid,
On the other hand, from the tasting test, 10 g per 1000 g of the composition
Acetic acid intake was found to be marginal in taste, and it was also clarified that the concentration should be lower than that.

The present inventors have found the effect of acetic acid to improve insulin sensitivity, and further studied using rats to clarify the effective concentration of acetic acid. It has also been shown that taking an average of 0.5 g to 5 g of acetic acid per day for an adult can expect an effect of increasing insulin sensitivity.

The present invention has been completed based on such findings. That is, the present invention includes the following inventions. (1) A food or pharmaceutical composition for improving insulin resistance, which comprises at least one selected from the group consisting of acetic acid, acetate ion, and acetate, which is a composition for improving insulin resistance by long-term ingestion. (2) A food or pharmaceutical composition for preventing lifestyle-related diseases, which comprises at least one selected from acetic acid, acetate ion and acetate, which is a composition for preventing lifestyle-related diseases by long-term ingestion. (3) The composition according to (1) or (2), wherein at least one selected from acetic acid, acetate ion, and acetate salt is contained in a total of 0.36 g or more and less than 10 g (in terms of acetic acid) per 1000 g of the composition. (4) The total amount of intake of at least one selected from acetic acid, acetate ions and acetate is 0.5 g to 5 g per day in total
(1) to (1) to (amount in terms of acetic acid)
The composition according to any one of (3).

[0016]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail. Acetic acid used in the present invention is not particularly limited in its production method, and may be one produced by a synthetic method or one produced by a fermentation method. However, when used as food, it is preferable to use acetic acid produced by fermentation, that is, vinegar (brewed vinegar). And apple cider vinegar having a refreshing scent is more preferable. Various acetic acid salts such as sodium acetate can be used in that acetic acid can be supplied while reducing acidity by making full use of sweeteners and flavors.

The acetic acid concentration in this specification refers to the acetic acid of the sum of undissociated acetic acid molecules (CH ₃ COOH), dissociated acetate ions (CH ₃ COO ⁻ ), and undissociated acetate. Means the concentration converted to This is because even if the acetic acid ingested by mouth is an acetic acid solution with a low pH, the acetate in a neutralized form (eg, sodium acetate)
Even if the dissociated acetate ions are present, the pH of the intestinal tract after the stomach and the small intestine where these are absorbed is not significantly affected by the composition of the composition, and is substantially constant for each site. Because it is kept, the state of acetic acid in the composition at the stage of ingestion does not affect the absorption of acetic acid in the body. Therefore, the composition of the present invention comprises acetic acid, acetate ions and acetate salts (hereinafter sometimes referred to as “acetic acids”).
At least one selected from the group consisting of:

For the measurement of acetic acids, for example, a carboxylic acid analyzer (EYELA carboxylic acid manufactured by Tokyo Rika Kikai Co., Ltd.) is used.
acid analyzer S-3000) can be used.
Various organic acids are separated by a column, and the system that detects organic acids by adopting the principle of reacting specifically with carboxyl groups can be used to detect acetic acids contained in solution regardless of dissociation or non-dissociation. It can be quantified. The composition of the present invention can be obtained by mixing at least one selected from acetic acid, acetate ion, and acetate with an appropriate amount of another raw material (food raw material, pharmaceutical raw material).

There is no particular limitation on the form of the composition of the present invention. Examples of the form include foods for specified health use (health foods), vinegar,
Examples include sushi, marinades, beverages, and pharmaceuticals (tablets, capsules, powders, granules, fine granules, drinks).
There is no particular limitation on the method of adding acetic acid, and any method may be used according to a general method. “Suppleness” due to low pH due to ease of eating
You need to be careful. Specifically, a low-pH solution has a poor throat upon ingestion, and causes problems such as mucelles. When a high concentration is desired, an aspect such as utilization of an acetate or the like and / or encapsulation can be adopted.

The concentration of acetic acid added to the composition is 6 mM or more in the case of a liquid, and 100% in the case of containing a solid.
It is preferable to contain 0.36 g or more of acetic acid per 0 g. If the concentration is lower than this, it is necessary to eat an extremely large amount of food or drink a large amount of drink.
Here, the daily intake is 115 for a meal.
It is calculated and set on the assumption that a drink is about 0 g and a drink is about 1 L.

On the other hand, the required daily intake is about 0.5 g to 5 g as acetic acid (molecule).
In the case of vinegar or sushi, it is possible to ingest the required amount of effective acetic acid molecules by ingesting one or more servings per day. The required amount of the effective acetic acid molecule can be obtained by ingesting about 50 ml to 1 L of a drink containing vinegar such as apple vinegar per day. Although it is possible to ingest more than 5 g of acetic acid (molecule), it is not very preferable to ingest more than 5 g in consideration of the taste and ease of eating as food.

If the concentration is too high,
If acetic acid is used, digestion of the stomach and intestines
It is necessary to take it in consideration of tract disorders. Literature (Japan J.
 Pharmacol., 41, p. 101, 1986, Med.
 Sci. Monit., Volume 5, p. 1031, 1999)
So, up to 3% acetic acid is more a cat
Of course, there is a description that it has an effect of protecting the gastric mucosa. Follow
If it is up to about 3%, take it directly in the form of a drink
But that won't be a big problem. Acetic Acid LD ₅₀About
There is an academic report using mice (Japanese Nutrition and Food Science)
Journal, 36 volumes, p. 283, 1983).
From the fruit, vinegar 5ml / 1kg body weight, ie 60k body weight
g adults drink up to 300ml of vinegar per serving
Therefore, it is considered that gastrointestinal tract disorders do not occur.
Have been.

Specifically, the effect of acetic acid is to suppress the increase in blood insulin level caused by ingesting sugar by taking about 0.5 g to 5 g per day for a long time,
That is, the integral value is reduced. This was first clarified using Zucker fatty rats showing the pathology of insulin resistance. On the other hand, since no effect was observed in GK rats, which are insulin-depleted diabetes model animals, it was also revealed that acetic acid alone was not effective for treating diabetes in an insulin-deficient state.
The effect of acetic acid is first expressed by long-term intake, but from the results of animal experiments examining the relationship between the insulin resistance improving effect and the administration period (FIGS. 3 and 4),
It usually takes at least 5 weeks. When the intake of acetic acid is near the upper limit, it can be sufficiently predicted that the effect is recognized in 3 to 4 weeks.

[0024] In this specification, improving insulin sensitivity (improving insulin resistance) means an effect of lowering the blood insulin concentration required for maintaining a blood glucose level after a meal or after ingesting glucose. Specifically, the insulin integral value in the glucose tolerance test decreases, that is, sugar (maltose / glucose / sucrose) is orally administered (60 to 120 g), and thereafter the integral value of the blood insulin amount up to 180 minutes decreases. Is defined as In general, insulin analysis is performed immediately before, 15 minutes, 30 minutes, 60 minutes, 120 minutes,
A total of 6 times after 180 minutes, together with blood glucose analysis. The glucose tolerance test in humans is also referred to as a glucose tolerance test, and is used to grasp the precursors of lifestyle-related diseases at a human dock or the like.
In this case, 75 g of glucose is generally consumed, and 75 g of glucose is consumed.
Abbreviated as gOGTT.

The effect of the composition of the present invention is an improvement in insulin resistance, but the insulin analysis in the glucose tolerance test as described above is troublesome and expensive. The effect of continuous intake of acetic acid is remarkably observed in the glucose tolerance test during the period when the rise in blood glucose level is increasing compared to the previous level. Whether it has started can be determined only by measuring the blood glucose level in the glucose tolerance test. Specifically, the value (blood sugar level) after 2 hours with 75 g OGTT is 14 g
One guideline is 0 mg / dl or more. On the other hand, from the correlation between the fasting blood glucose level and the OGTT, it may be a guide that the fasting blood glucose level is 110 mg / dl or more. For further simplification, since the animal that has found an effect in the present invention is an obese rat, it is also possible to determine the subject based on the degree of obesity as an index. Specifically, BMI is a value obtained by dividing weight (kg) by height (m) squared.
If the (body mass index) is 24 or more, which exceeds the standard by 10%, or if the waist diameter is measured, a person who is 85 cm or more for a man and 90 cm or more for a woman is one standard. However, there are individual differences, and there is no particular limitation.

The composition of the present invention is particularly effective against a reserve disease of lifestyle-related diseases showing insulin resistance. In addition, even in a healthy person who does not show insulin resistance, obesity (particularly visceral fat type obesity), increase in visceral fat with age, decrease in exercise, decrease in lean body mass (LBM), composition of diet ( By taking the composition of the present invention for a long time, it is possible to prevent insulin resistance in humans who may fall into insulin resistance due to excessive lipid intake, excessive calories, genetic predisposition, etc. it can. In addition, by ingesting the composition of the present invention, insulin resistance is improved or insulin resistance is prevented from falling, so that lifestyle such as non-insulin dependent diabetes mellitus (NIDDM), obesity, hyperlipidemia, hypertension, etc. can be improved. It can prevent habitual diseases.

[0027]

The present invention will now be described with reference to the following examples.
There is no limitation by these. Example 1 (Confirmation of Apple Cider Vinegar Effect and Verification Test of Acetic Acid Effect by Zucker Fatty Rat) Method; 1) Test substance: Sample 1 in which 1.6% of apple cider vinegar of Mizkan Co., Ltd. was added to standard feed AIN-76. Similarly, a sample 2 containing 1.6% of an aqueous solution prepared by diluting acetic acid (special grade) with distilled water to 5% (W / V), and the above three groups of controls without any addition were used for the test. did. Each group and eight animals were used. 2) Administration method: Feed and tap water were taken freely. 3) Administration period: The administration start date was set to one day and 12 weeks. 4) Test system (1) Animal: Male Zucker Fatty rat (SPF), 6 weeks old, was obtained from Japan SLC, Inc. The animals obtained had a 12-day pre-breeding period. (2) Environment: temperature 20 to 26 ° C, humidity 40 to 7
The animals were bred at 0%, and were subjected to light and dark for 12 hours each. 5) Glucose tolerance test: Maltose solution (2 g / 5 ml / kg) was orally administered to animals fasted for 24 hours under water from the previous day,
Immediately before sugar loading, sugar loading 15, 30, 60, 120 and 18
0 minutes later, blood was collected from the tail vein, and the blood glucose was measured using a small-electrode blood glucose meter (Antosense II). 6) Insulin measurement: After centrifugation (4 ° C., 3000 rpm, 15 minutes) of the blood obtained at the time of the blood collection in 5),
The plasma was collected, and the obtained plasma was quantified using a Levis insulin rat insulin kit. In addition, the insulin integral value was also obtained from the insulin amount at each measurement time.

Results; 1) There was no significant difference in weight gain between the groups. 2) Fasting blood glucose and insulin levels were not significantly different in each group. In the glucose tolerance test, there was no significant difference in the change in blood glucose level. However, as the breeding became longer, the insulin level in glucose tolerance test became lower (Fig. 1).
2: data at 8 weeks), the insulin integral value was lower in the acetic acid fed group and the apple cider vinegar fed group than in the control group (FIG. 3). In particular, the values were significantly lower (t-test, comparison only with the control group, p <0.05) after the sixth week. Thus, in the apple vinegar fed group and the acetic acid fed group, the effect of improving insulin sensitivity in the glucose tolerance test, in other words,
An effect of improving insulin resistance was observed. In the apple vinegar-fed group and the acetic acid-fed group, the effects were similar. Therefore, it was determined that the active ingredient in apple cider vinegar was “acetic acid” which was most frequently contained in apple cider vinegar.

Example 2 (breeding test and human taste test of Zucker fatty rats using diets with different dosages of acetic acid) Except that the basic composition of the diets, the amount of acetic acid added to the diets, and the purchased lot of rats were different. For example, the experimental conditions were the same as in Example 1. The test plots were prepared by diluting acetic acid (special grade) as a reagent with distilled water to 5% (W / V) in standard feed AIN-93M by 0.36%, 0.72%, 1.5%. %, 3
%, 6% and 9% were added to the sample, and a total of 7 groups including the control group to which nothing was added were subjected to the test. Each group and 6 animals were used. 5 weeks after starting the test meal,
After breeding for 10 weeks, a glucose tolerance test was carried out. As shown in FIG. 4, the blood glucose level was not different from the control. In both the 5th and 10th weeks, a significant difference was observed in the insulin integrated value (t test, p <0.05 as compared to the control group as in Example 1). Based on this, in order to expect an improvement in insulin sensitivity, a 5% acetic acid solution was added to the feed at 0.72% or more, that is, acetic acid (molecule) was added to the feed at 1000
It was found that it was necessary to contain 0.36 g or more per g.

National statistics (Current state of national nutrition; supervised by the Ministry of Health and Welfare,
Published by Daiichi Shuppan, published March 25, 1999, p. 73)
According to the report, excluding flavored drinks and drinks such as milk and fruit juice, Japanese people consume an average of 1156 g of food per day. Therefore, the content at which the significant difference was recognized (5% acetic acid aqueous solution contained 0.72%
When converted to 1156 g, the amount is about 0.5 g to 5 g as acetic acid (molecule). That is,
0.5g to 5g of acetic acid (molecule) on average per day
Ingestion can be expected to prevent lifestyle-related diseases.

Further, a tasting test using 18 adults was conducted. The concentration of acetic acid in 1000 g of food (sushi rice and drink) was 5 g, 7 g, 9 g, 10 g, and 1 g, respectively.
The tasting was carried out while changing the 2g in 5 steps and imparting an appropriate sweetness. In the 12g, more than half of both foods pointed out that there was a problem in taste. At 10g, just half of the panelists said that there was a problem with the flavor, while at 9g, 8 sushi rice, 7 drinks,
The evaluation was that there was a problem with the flavor. Therefore, it became clear that the acetic acid concentration in the food was appropriately less than 10 g in 1000 g of the food.

Example 3 (Eating test of vinegar and acetic acid by GK rats) Experimental conditions were the same as in Example 1 except for the amount of acetic acid added to the feed and the type of rat. The test plots consisted of standard feed AIN-
3. Sample of 76% pure brown rice vinegar (Mizkan Co., Ltd.) was added, and acetic acid (special grade) as a reagent was diluted with distilled water.
Prepare a sample to which 6% of an aqueous solution of 5% (W / V) was added, and a total of 3% including a control group to which nothing was added.
Groups were subjected to the test. Each group, rats (SPF, GK / Cr
j, male, 6 weeks of age). A glucose tolerance test was performed every two weeks until breeding for 10 weeks.

As in Example 1, there was no significant difference in body weight gain, fasting blood glucose level, insulin level, and fluctuation in blood glucose level in the glucose tolerance test. However, as shown in FIG. No significant difference was found in the integrated values for each group (t-test, p> 0.05 relative to control). In addition, urine sugar was also examined, but there was no significant difference. Thus, neither vinegar (pure brown rice vinegar) nor acetic acid showed any effect of improving diabetes in GK rats, which are typical diabetes model rats exhibiting insulin secretion deficiency. That is, it was determined that acetic acid and vinegar containing acetic acid as a main component had a diabetic preventive effect but did not have a diabetic therapeutic effect.

Example 4 (Production Example of Food) Acetic acid-containing food (4 servings) was produced with the following composition. That is, 12 green asparagus, 2 bacon, 2 g of bonito, 30 ml of soy sauce, 2.3 acetic acid (food additive)
g and tap water 45 ml. The acetic acid molecule concentration of the liquid portion of this food is about 500 mM (1 L of liquid).
Per acetic acid molecule).

The food is a refreshing vinegar having a moderate sour taste and excellent in edibility. Due to the effect of acetic acid molecules, the food is eaten from one serving per day to one serving at each meal.
That is, about 3 servings per day (0.58 per day)
g to 1.73 g of acetic acid molecule) It is considered that long-term eating improves insulin sensitivity during sugar intake, and as a result, lifestyle-related diseases can be prevented.

Example 5 (Production Example of Food) An acetic acid-containing food was produced according to the following composition and procedure. That is, first, as ingredients, 3 go of rice, 3 go of water, 3 pieces of sweet salt salmon,
4 fresh shiitake mushrooms (shredded), 1 pack of shimeji mushrooms, 3 egg broths, 10 green apricots (shredded), mixed seasoning A (mixed with 2 tablespoons of sake, 2 tablespoons of water, 1 pinch of salt), mixed seasoning B (A mixture of 4 tablespoons of rice vinegar (acetic acid concentration: 4.5%), 5 tablespoons of sugar and 2 teaspoons of salt) is prepared.

(1) Cook the rice with the baked sweet salted salmon and steam. (2) Take out the salmon, remove the bone and skin, and loosen it. (3) Combine raw mushrooms and shimeji and steam with seasoning A. (4) Make rice with seasoning B to make sushi rice. (5) To this, add loosened salmon, sake-steamed raw shiitake and shimeji, mix and sprinkle the kinshi egg and blue jizz (shredded).

The food is a sushi having a moderate sourness and an excellent taste, and contains about 2.7 molecules of acetic acid per food.
g, including 1/4 to 1 / of the finished food per day
Eating about three times (0.68 g to 0.9 g of acetic acid molecules) one to three times (total of 2 g to 2.7 g of acetic acid molecules) improves insulin sensitivity during sugar ingestion, and consequently It is thought that lifestyle-related diseases can be prevented.

Example 6 (Production Example of Beverage) A beverage was produced with the following composition. That is, 5 g of acetic acid (food additive) and 0.5 g of stevioside (food additive) were added to water to make 1 L, mixed and dissolved to prepare a beverage. The acetic acid molecule concentration of this beverage was 83 mM. The drink is a refreshing drink having a moderate sourness and excellent in drinkability.
By drinking about 1 to 1 L (0.5 g to 5 g of acetic acid molecules) for a long period of time, it is considered that insulin sensitivity at the time of sugar intake is improved, and as a result, lifestyle-related diseases can be prevented.

Example 7 (Production Example of Beverage) A beverage was produced with the following composition. That is, 2 tsp apple cider vinegar (acetic acid concentration 5%), 2 tsp honey, 150 cold water
The beverage was prepared by mixing and dissolving ml. The acetic acid molecule concentration of this beverage was about 120 mM. The beverage is a drink excellent in drinkability with a refreshing feeling having a moderate acidity,
Depending on the effect of acetic acid molecules, 100 ml to 70 per day
By drinking about 0 ml (0.7 g to 5 g of acetic acid molecules) for a long period of time, it is considered that insulin sensitivity at the time of sugar intake is improved, and as a result, lifestyle-related diseases can be prevented.

Example 8 (Production Example of Powder) Acetic acid was adsorbed on dextrin and dried, and acetic acid was reduced to 15%.
A powder containing (W / W) was prepared. 6 parts by weight of this powder was added to 94 parts by weight of a powder composed of sugar, skim milk powder and lactose, and thoroughly mixed to obtain a powder. It is considered that the powder has a moderate sourness and that by taking 100 g (0.9 g of acetic acid molecules) per day for a long time, insulin sensitivity is improved, and as a result, lifestyle-related diseases can be prevented.

Example 9 (Example of tablet production) Tablets containing 1.25 g of sodium acetate per 100 g of tablets (25 mg per tablet) were produced. It is thought that taking 70 g of these tablets per day (35 tablets, 0.63 g of acetic acid molecules) for a long time improves insulin sensitivity, and as a result, lifestyle-related diseases can be prevented.

[0043]

Industrial Applicability According to the present invention, a safe and reliable food or pharmaceutical composition for improving insulin sensitivity is provided. The composition of the present invention can improve insulin sensitivity. In other words, it can be expected that insulin resistance can be improved. Since insulin resistance is greatly involved in the development of lifestyle-related diseases, prevention of this development can be expected. Specifically, impaired glucose tolerance, postprandial hyperlipidemia, hyperlipidemia represented by hypertriglyceridemia, hyperuricemia, hypoHDL, elevated plasminogen activation inhibitor, diabetes, etc. Can be expected to prevent arteriosclerosis caused by the disease.

[Brief description of the drawings]

FIG. 1 is a diagram showing a change in blood glucose level in a glucose tolerance test.

FIG. 2 is a graph showing a change in insulin value in a glucose tolerance test.

FIG. 3 is a graph showing a change in an integral value of insulin in a glucose tolerance test.

FIG. 4 is a graph showing a change in an integral value of insulin in a glucose tolerance test.

FIG. 5 is a diagram showing a change in an integral value of insulin in a glucose tolerance test.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI Theme coat ゛ (Reference) A61P 9/10 A61P 9/10 43/00 111 43/00 111 // A23L 1/10 A23L 1/10 F 1/48 1/48 2/52 2/00 FF term (reference) 4B017 LC03 LK09 4B018 LB08 LB10 LE01 LE03 MD09 ME04 4B023 LC09 LE16 LK04 4B036 LC06 LE04 LF19 LH07 LK06 4C206 DA02 MA01 MA04 MA72 NA12 NA14 ZA45 ZC02 ZC21 ZC35

Claims (4)

[Claims] Claims: 1. A food or pharmaceutical composition for improving insulin resistance, comprising at least one selected from the group consisting of acetic acid, acetate ion and acetate, which is a composition for improving insulin resistance by long-term ingestion. . 2. A composition for preventing lifestyle-related diseases by long-term ingestion, which comprises at least one selected from acetic acid, acetate ion and acetate, and is a food or pharmaceutical composition for preventing lifestyle-related diseases. . 3. A total of 0.3 g of at least one selected from acetic acid, acetate ion and acetate per 1000 g of the composition.
2. The composition according to claim 1, which is contained in an amount of at least 6 g and less than 10 g (acetic acid equivalent).
Or the composition according to 2. 4. A total of at least one intake selected from acetic acid, acetate ion and acetate salt is 0.5 g per day.
1 to 5 g (equivalent of acetic acid).
4. The composition according to any one of the above items 3.