JP2002306123A - Functional food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a functional food effective for controlling rise in concentration of blood sugar, having safety to the human body. SOLUTION: This functional food comprises at least one of Commelina communis and Commelina communis var. hortensis as a main component. α- Glucosidase activity can be inhibited by 1-deoxynojirimycin and 2,5- dihydroxymethyl 3,4-dihydroxypyrrolidine(DMDP) contained in Commelina communis and Commelina communis var. hortensis.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a functional food for preventing diabetes, obesity and the like.

[0002]

2. Description of the Related Art The number of diabetic patients in Japan tends to increase rapidly. According to a survey conducted by the Ministry of Health and Welfare in 1997, the number of patients is 6.90 million. Including groups, the number is 13
It will be 700,000. These patients exhibit abnormal levels of elevated levels of blood glucose and serum insulin, especially after eating. Therefore, as a method of suppressing and controlling the concentration of these blood sugars and serum insulin so as not to increase,
Inhibition of digestion and absorption of carbohydrates is considered, and in fact, α
-Glucosidase inhibitors (α-glucosidase inhibitors, α
-GI) has been used as a blood sugar increase inhibitor for suppressing an increase in blood sugar concentration. Such α-GI is used not only as a blood glucose elevation inhibitor but also to prevent exhaustion of pancreatic B cells, and furthermore, insulin-independent diabetes (NIDDM)
It is expected to lead to the prevention of the onset of the disease.

[0003]

Therefore, for the purpose of preventing diabetes, obesity and the like, there has been a demand for a food which can be easily taken or eaten and consumed on a daily basis.

[0004] It is an object of the present invention to provide a functional food which is effective for suppressing an increase in blood glucose concentration and is safe for the human body.

[0005]

Means for Solving the Problems A functional food according to claim 1 of the present invention is characterized by comprising at least one of communis and sagebrush as a main component,
1-deoxynojir contained in communis and communis
imycin (1-deoxynojirimycin, hereinafter,
DNJ) and 2,5-dihydroxymethyl3,4
α-glucosidase activity can be inhibited by -dihydroxypyrrolidine (2,5-dihydroxymethyl 3,4-dihydroxypyrrolidine, sometimes abbreviated as DMDP hereinafter) .

A functional food according to a second aspect of the present invention is characterized in that at least one of communis and communis are used as a main component, and DNJ and DMDP contained in communis and communis are used. Can inhibit the activity of α-glucosidase.

[0007] The functional food according to claim 3 of the present invention is characterized in that it comprises an extract from at least one of communis and communis as a main component, and is contained in the extract of communis and communis. Α-glucosidase activity can be inhibited by DNJ and DMDP.

[0008]

Embodiments of the present invention will be described below.

[0009] The functional food of the present invention is Commelinae (Commel
inaceae, a plant of communis (Commelina communi)
s) and one or both plants of C. communis var. hortensis (whole plant parts such as stems, leaves and roots) as they are or after drying and then pulverized to powder. Things. In addition, the functional food of the present invention, as it is or dried various parts of the plant of the spiderwort and Oleaceae, pulverized if necessary,
The main component is one extracted with a solvent such as water, hot water and / or an alcohol such as ethyl alcohol. 1-deoxynojirimycin (DNJ) represented by the following chemical formula and 2,5-di
hydroxymethyl3,4-dihydroxypyrrolidine (DMDP)
Are included.

[0010]

Embedded image

The functional food of the present invention can inhibit the activity of α-glucosidase, a disaccharide-degrading enzyme, by the above two compounds contained in the pulverized or extract of communis or communis. It can suppress the rise of blood sugar. It is known that DNJ and DMDP each independently inhibit the activity of α-glucosidase, but communis and Aspergillus niger (and extract) reduce both DNJ and DMDP by about 1: 1.
Therefore, a high α-glucosidase activity inhibitory effect can be obtained by the synergistic effect of DNJ and DMDP. Moreover, DNJ and DM
When DPs are obtained from different substances, they need to be mixed in order to use them in combination. In the present invention, such mixing time is not required.

According to the present invention, the pulverized material or the extract of the above-mentioned communis or communis can be used as a functional food. In addition, the functional food of the present invention can be formed by adding a pulverized product or extract of communis or communis to other components such as known foods and drinks. As other ingredients, for example, oral compositions (gum, candy, etc.) and kamaboko, processed seafood products such as Chikuwa, sausage, livestock products such as ham, Western confectionery, Japanese confectionery, raw noodles, Chinese noodles, yuden noodles, Noodles such as buckwheat, sauce, soy sauce, sauce, sugar, honey, powdered candy,
Seasonings such as syrup, spices such as curry powder, mustard powder, pepper powder, jams, marmalade, chocolate spreads, pickles, soybeans, sprinkles, and processed vegetables and fruits such as canned and bottled vegetables and fruits, cheese ,butter,
Examples thereof include use in dairy products such as yogurt, miso soup, soup, fruit juice, vegetable juice, drinks such as whey drinks, soft drinks, alcoholic beverages, tea leaves, and other general foods and drinks such as health foods. In addition, the functional food of the present invention uses known excipients and capsules, and can be used in the form of ampoules, capsules, and pills, such as various internal and external preparations (including preparations used for animals). It may be formed into a tablet, a powder, a granule, a solid, a liquid, a gel, or a foam. The extract may be used in a state of being dissolved in the extract, or may be used in a state of a crystal obtained by removing the solvent from the extract. In addition, when using a known excipient or capsule material to add a crushed material or extract of communis or communis to known foods and drinks, the amount of use of the crushed product or extract of communis or communis is optional, 6
It is preferable that the functional food is contained in a functional food such that the total intake of the two main active ingredients per serving is 0 to 40 mg in an adult of 0 kg. The suppression can be obtained effectively.

The extract of Pleurotus serrata can be obtained by a method of directly extracting the whole plant (various parts such as stems, leaves, roots, etc.) of the Pleurotus oleracea plant using a solvent. Water or alcohol can be used as a solvent used for the extraction, and methanol, ethanol, propanol, butanol, or the like can be used as the alcohol. Also,
A mixed solvent obtained by mixing these solvents at an arbitrary ratio can also be used. Among the above solvents, water, ethanol,
Alternatively, a mixed solvent of water and ethanol is preferably used. When a mixed solvent of water and ethanol is used, the mixing ratio is usually optimally 5 to 95%, preferably 70% in alcohol concentration. The solvent is used in an amount of 3 to 200 ml, preferably 5 to 200 g per 1 g of scabionaceae.
30 milliliters are blended for extraction.

At the time of extraction, it is preferable to cut the Scutellaria scabana into small pieces of an appropriate size (10 to 20 mm). As for the extraction method, it is preferable to heat a mixture of ground squid and a solvent at 80 to 90 ° C. for about 3 hours, and then to perform extraction by a reflux method. Next, the mixture is cooled and filtered, and the filtrate is completely evaporated at a temperature of 45 ° C. or lower under reduced pressure to completely remove the solvent, whereby an extract can be obtained as a dry extract.

Further, as the blood sugar increase inhibitor of the present invention, this extract may be used as it is dissolved in a solvent, or may be used as a crude fraction. However, the extract obtained by the above-mentioned extraction has a low content of the above two main active ingredients, and has many impurities which do not contribute to suppression of an increase in blood glucose. Therefore, the water-soluble basic fraction is separated and purified from the extract obtained by the above extraction and fractionated,
It is preferable to use this water-soluble basic fraction as the blood sugar increase inhibitor of the present invention, whereby a blood sugar increase inhibitor having a high content (concentration) of DNJ and DMDP can be prepared. A known method can be used for fractionating the water-soluble basic fraction, for example, by using chromatography provided with a cation exchange resin.

Here, the α-glucosidase inhibitory activities of communis and communis plants with other communis plants are compared. First of all, as communis of the family Cyperaceae, communis, amaryllidaceae, antelope (Aneilema Keisak), murasakiomoto (Rhoeo discolor), and japonica (Polliajapo)
nica), Tradescantia virgini (Tradescantia virgini)
ana), T. viridis, T. flumiensis, and bridal bell (Tripogandra multiflora).

Next, a sample was prepared according to the procedure shown in FIG. That is, the dried whole plant of the spiderwort is cut into an appropriate size, and 50 g (dry weight) of the cut whole spiderwort is put in 2 liters of water and heated for 1 hour in hot water. Extraction was performed, and the extract was obtained by filtration. Next, the extract was diluted with a weak acidic cation exchange resin (Amberlit).
e CG-50) was used as the solid phase for column chromatography. At this time, the temperature of the extract was lowered to room temperature, and the flow rate of the extract was lowered into the column at 40 to 60 ml / min. Next, after washing the weakly acidic cation exchange resin with water, the components adsorbed on the weakly acidic cation exchange resin are eluted with 2.8% ammonia water, and the eluate is concentrated. Thus, a crude basic fraction was obtained. Next, the crude basic fraction was dissolved in water to obtain a sample.

[0018] Then, the inhibitory rate against α-glucosidase of the samples obtained from each of the above-mentioned communis plants was determined by the dinitrosalicylic acid (DNS) method. The DNS method uses a reaction as shown in the following [Chemical formula 2].

[0019]

Embedded image

The DNS method is performed as shown in FIG. That is, first, a phosphate buffer (phosphate buffer) having a concentration of 50 mM and a pH of 7.0 was added to a 25 microliter sample.
ffer) and heated at 37 ° C. for 5 minutes. Next, 175 microliters of a substrate solution (100 mM sucrose aqueous solution) was added to the buffer solution mixed with the sample, and heated at 37 ° C. for 5 minutes. Next, an enzyme solution (100 microliters of α-glucosidase solution) was added to this solution and reacted at 37 ° C. for 30 minutes.
(Note that the α-glucosidase solution is an enzyme standard (Saccharo
myces sp.) was dissolved at a concentration of 10 mM in a phosphate buffer having a pH of 7.0 to 1 mg / ml and diluted about 40-fold with the same buffer. ) Next, the DNS solution was added to the solution to which the α-glucosidase solution had been added to prepare a solution.
The reaction was performed at 10 ° C. for 10 minutes. (Note that the DNS solution contains 1% of 3,5-dinitrosalicylic acid (DNS) per liter of water,
A solution in which 5% of potassium tartrate, 1% of NaOH, 0.2% of phenol, and 0.05% of Na ₂ SO ₃ were used was used. ) Then, the solution to which the DNS solution was added was diluted 3-fold with water, and then the 3-amino-
Measure optical density of 5-nitrosalicylic acid (ODsample)
Then, the inhibition rate was calculated by the following equation. Inhibition rate (%) = 100- (ODsample-ODblank) / (ODcontrol-ODblan
k) × 100 ODcontrol indicates the optical density when the reaction was performed with H ₂ O instead of the sample in the operation, and ODblank indicates the optical density when the buffer was added instead of the enzyme solution in the operation. .

Table 1 shows the inhibition rates of the above-mentioned communis plants.

[0022]

[Table 1]

As is evident from Table 1, the water-soluble basic fraction of the hot water extract obtained from the spiderwort or St. John's wort is higher than the water-soluble basic fraction of the hot water extract obtained from other communis plants. The inhibitory rate is high, and thus, in the present invention, communis plants and St. John's wort are used among the communis plants.

In addition, the components of the water-soluble basic fraction of the hot water extract obtained from Streptomyces chinensis were identified. First,
Components 1 and 2 were obtained by the method shown in FIG. That is, the dried whole plant of Oboushibana was cut into an appropriate size, and 1.2 kg (dry weight) of cut whole plant of Oboushibana was put into 40 liters of water, heated and subjected to hot water extraction for 1 hour, The extract was obtained by filtration. Next, the extract was subjected to column chromatography using a weakly acidic cation exchange resin (Amberlite CG-50) as a solid phase. At this time, the temperature of the extract was lowered to room temperature, and the flow rate of the extract was allowed to flow down the column at 40 to 60 ml / min. Next, the component adsorbed on the weakly acidic cation exchange resin was eluted with 2.8% ammonia water, and the solvent in the eluate was removed to obtain a crude basic fraction. Next, the crude basic fraction was dissolved in water, and a strongly acidic cation exchange resin (DOWEX 50WX4) obtained by buffering the crude basic fraction solution with an ammonium formate buffer having a pH of 5.7 at 0.2 M was used. It was processed by column chromatography used as the solid phase. At this time, the temperature of the crude basic fraction solution was set to room temperature, and the flow rate of the crude basic fraction solution was allowed to flow down the column at 10 ml / min.

Next, the components adsorbed on the strongly acidic cation exchange resin are eluted with 0.28% aqueous ammonia (1 → 100), and the solvent of the eluate is removed to obtain a 0.2% aqueous solution.
An 8% aqueous ammonia elution fraction was obtained. Then, the above 0.
The fraction eluted with 28% aqueous ammonia was subjected to high performance liquid chromatography (HPLC, Asahipak NH ₂ P, 80%
CH ₃ CN) to give Component 1 and Component 2. Component 1 and component 2 were combined with nuclear magnetic resonance spectroscopy ( ¹ H-NMR spe
ctrum (D ₂ O)). 4 and 5 show the results.
Shown in

Component 1 shows a ¹ H-NMR spectrum as shown in FIG. 4, and each signal is a chemical shift value, a coupling constant, a ¹ H- ¹ HCOSY spectrum, and a ¹ H- ¹³ CCO spectrum.
By integrating the analysis results of the SY spectrum, 3
It could be attributed to hydrogen at the 4-position and 4-position (corresponding to 2H), hydrogen of the hydroxymethyl group (corresponding to 4H), and hydrogen at the 2-position and 5-position (corresponding to 2H).

Component 2 showed a ¹ H-NMR spectrum as shown in FIG. 5, and the analysis results similar to those of Component 1 were integrated, and each signal could be assigned as shown in the figure.

Component 1 was DMDP, a colorless powder. In addition, it exhibited the following properties. Ninhydrin reaction: positive (orange) SI-MS (mass spectrum): m / z 164 (M +
1), which means that the molecular weight is 163 and the molecular formula is C ₆ H ₁₃ NO ₄ . [Α] _D + 74.0 ° (c = 0.
07, H ₂ O), indicating that this value is unique to naturally occurring DMDP and not synthetic DMDP.

Component 2 was DNJ, which was a colorless powder. In addition, it exhibited the following properties. Ninhydrin reaction: positive (yellow) SI-MS (mass spectrum): m / z 164 (M +
1), which means that the molecular weight is 163 and the molecular formula is C ₆ H ₁₃ NO ₄ . [Α] _D -30.5 ° (c = 0.
10, H ₂ O), indicating that this value is unique to a naturally occurring DNJ and not a synthetic DNJ.

In addition, the hot water extraction obtained from A.
Determination of DNJ and DMDP in the water-soluble basic fraction of the product
went. First, an HPLC sample was prepared by the method shown in FIG.
Obtained. In other words, the powdered powder of Trichophyton serrata 50
0 mg is weighed accurately and 50% CH _Three10 ml of CN
Accurately added and sonicated for 20 minutes. Next,
As a pretreatment for the analysis, to protect the HPLC column,
Once through the resin in the same contents to remove the co-birth products (Sep
pakNH_Two(Waters)). Next, use garbage
Filtration (0.22μm) to prevent clogging of piping
Was done. In this way, high performance liquid chromatography
Sample was prepared. High-speed liquid using this sample
Chromatography / mass spectrometry (LC / MS)
Was. The LC / MS conditions are as follows. Column: Asahipak NH_TwoP, 4.6 mmi.
d × 250 mm Mobile phase: 75% CH_ThreeCN flow rate: 0.8 ml / min Column temperature: 25 ° C. Injection volume: 5 microliters (cut injection) Detection: ion trap mass spectrometer Ionization: Atmospheric pressure chemical ionization (APCI) Polarity: positive Sprayer temperature: 180 ° C. Desolvation chamber temperature: 350 ° C First pore temperature: 120 ° C Second pore temperature: 120 ° C Needle voltage: 3.00 kV Drift voltage: 100 V Focus voltage: 30 V The results of the above LC / MS analysis are graphed in FIG. Indicated by
In addition, the Obanoshibana 1 in the graph was grown in Kusatsu City.
Stuffed squirrel, 2 at Osaka Pharmaceutical University Medicinal Botanical Garden
What was cultivated.
It is the root. The results for the communis of the communis are also included.
You.

As is apparent from FIG. 7, the spiderwort and Oleaceae contain about 0.02-0.06% of DMDP and DNJ.

As shown in FIG. 8, the components 1 and 2 obtained from the spiderwort are obtained in the same manner as in the case of Streptomyces banana, and the components of the water-soluble basic fraction of the hot water extract obtained from the spiderwort are obtained. Was identified. And analyzed by the same procedure as that in Ooboushibana components 1 and 2 nuclear magnetic resonance spectroscopy _{^{(1 H-NMRspectrum (D 2}} O)). FIG. 9 shows the results. In the same manner as in the above-mentioned case, component 1 was DMDP, and component 2 was DNJ.

As shown in FIG. 10, a sample for HPLC of the hot water extract obtained from the spiderwort was prepared in the same manner as in the case of St. John's wort, and the water-soluble basic DNJ and DM in fractions
DP was quantified. The LC / MS conditions are the same as in the case of Streptomyces japonica.

FIG. 11 is a graph showing the results of the quantitative analysis by LC / MS. In addition, the communis 1 in the graph
2 and 3 are cultivated in wild products (around Takatsuki City), aspera 4 is cultivated in a medicinal botanical garden of Osaka Pharmaceutical University, and aspergillus 5 is leafy in the periwinkle 4.

As is evident from FIG. 11, the scabion contains about 0.02-0.12% of DMDP and DNJ.

FIG. 12 is a graph showing a calibration curve using DMDP and DNJ standard solutions. Standard solution 1 contains 75 DMDP.
and 75 ppm of DNJ and DNJ, respectively.
The standard solution 2 contains 150 ppm of DMDP and 150 ppm of DNJ, respectively. The injection amount was 5 microliter. As is clear from FIG. 12, a good calibration curve with a correlation coefficient of 0.997 or more was obtained.

[0037]

The present invention will be described below in detail with reference to examples.

Example 1 A pulverized product obtained by cutting and pulverizing dried communis to an appropriate size was used as a functional food.

(Example 2) A functional food was produced in the same manner as in Example 1 except that a dried bamboo was used in place of the spiderwort.

(Example 3) A functional food was produced in the same manner as in Example 1 except that a mixture of dried communis and dried banana were used in a ratio of 1: 1.

Example 4 A spiderwort was cut into a suitable size, 15 g (dry weight) of the cut spiderwort was put in water, heated, subjected to hot water extraction for 1 hour, and filtered to obtain an extract. Was. Next, 1 liter of water was added to the extraction residue, and the same hot water extraction was performed as described above. After this, 1 residue was further added to the extraction residue.
One liter of water was added, and hot water extraction was performed as described above.
Then, a functional food was manufactured by combining the extracts obtained by the three hot water extractions.

(Example 5) A functional food was produced in the same manner as in Example 4 except for using a dried bamboo banana in place of the spiderwort.

(Example 6) A functional food was produced in the same manner as in Example 4 except that a mixture of dried communis and a dried safflower in a ratio of 1: 1 were used instead of communis.

Example 7 A water-soluble basic fraction was obtained by the method shown in FIG. The spiderwort was cut into a suitable size, 15 g (dry weight) of the cut spiderwort was placed in water, heated and subjected to hot water extraction for 1 hour, and the extract was obtained by filtration. Next, 1 liter of water was added to the extraction residue, and the same hot water extraction was performed as described above. Thereafter, 1 liter of water was further added to the extraction residue, and the same hot water extraction was performed as described above.

Next, the extracts obtained by the above-mentioned three hot water extractions were combined, and weakly acidic cation exchange resin (Amberlite CG-50) was used.
Was subjected to column chromatography using as a solid phase. At this time, the temperature of the extract was room temperature, and the flow rate of the extract was 40.
At 60 ml / min, the extract was allowed to flow down the column over 3 hours.

Next, the component adsorbed on the weakly acidic cation exchange resin was eluted with 2.8% ammonia water, and the solvent of this eluate was removed to obtain 110 mg of a crude basic fraction. Was. Next, the crude basic fraction was dissolved in water,
A strongly acidic cation exchange resin (DOWEX50W) obtained by buffering the crude basic fraction solution with an ammonium formate buffer having a pH of 5.7.
X4) was used as the solid phase for column chromatography. At this time, the temperature of the crude basic fraction solution was room temperature, the flow rate of the crude basic fraction solution was 10 ml / min, and the crude basic fraction solution was allowed to flow down the column over 3 hours.

Next, the components adsorbed on the strongly acidic cation exchange resin are sequentially eluted with water, aqueous ammonia having a concentration of 0.28% and aqueous ammonia having a concentration of 2.8%, and the solvent of each eluate is removed. By doing so, 70 mg of the water-eluted fraction
0 mg of the 0.28% aqueous ammonia eluted fraction and 10 mg
Of 2.8% ammonia water was obtained.

The fraction eluted with 0.28% aqueous ammonia was defined as a functional food.

(Example 8) A functional food was produced in the same manner as in Example 7 except that St. John's wort was used in place of the spiderwort.

(Example 9) A functional food was produced in the same manner as in Example 7 except that a mixture of the spiderwort and St. John's wort (1: 1) was used instead of the spiderwort.

Comparative Example 1 Argabose was used as a blood glucose elevation inhibitor.

Comparative Example 2 Voglibose was used as a blood glucose elevation inhibitor.

(Inhibition Activity Test) The α-glucosidase inhibitory activity test of Examples 4 to 9 and Comparative Examples 1 and 2 was performed according to the above-mentioned DNS method shown in FIG.

The results of the α-glucosidase inhibitory activity test are shown in Table 2 as IC ₅₀ values.

[0055]

[Table 2]

(Test for Inhibition of Increase in Blood Sugar) As a test for inhibiting the increase in blood sugar in Examples 1 to 9, a sucrose load test was performed as follows.

Animals are ddY mice @ 7 weeks old (5 animals per group)
Was used. Sucrose (sucrose) was used as a loading sugar.

Then, mice fasted overnight (5 mice per group)
After measuring the fasting blood glucose concentration of the mice, 4 g / kg of the loaded sugar was forcibly administered to the mice, and Examples 1 to 9 were separately orally administered to the group of mice to which the loaded sugar was administered. For comparison, one group of mice to which the sugar load was administered was gavaged with 10 mg / kg of DNJ and another group was gavaged with 10 mg / kg of DMDP. In addition, as a control, a group of mice to which the loaded sugar was administered was gavaged with 20 mg / kg of deionized water. After administration of the examples, blood was collected from the tail vein 30 minutes after administration, and the glucose concentration in the blood was measured to determine the blood glucose level. The measuring method is a glucose oxidase method using a kit (Rohto Pharmaceutical). FIG. 14 shows the results of the sucrose load test. In FIG. 14, blank is a sample in which no loaded sugar, no working example, etc. were given.
Indicates a case in which deionized water was provided, and normal indicates a case in which only the loaded sugar was provided.

The dose of Examples 1 to 6 was 200 mg.
/ Kg, and the dose of Examples 7 to 9 is 50 mg / kg.
And

The present invention is a plant whose material is easily available and contributes to the preservation of the natural environment. As is apparent from FIG. 14, Examples 1 to 9 show that the DNJ alone and the DMDP alone are about 100 minutes. An amount corresponding to 1 exhibits a blood glucose lowering effect corresponding thereto, and therefore, it is highly safe to use as a food material or the like, and it is easy to control the use amount to an appropriate amount.

[0061]

As described above, the invention of claim 1 of the present invention is characterized in that at least one of communis and communis is used as a main component, and 1-deoxynojirimycin contained in communis and communis is used. And two,
5-dihydroxymethyl3,4-dihydroxypyrrolidine (DMD
P) can inhibit the activity of α-glucosidase, is effective in suppressing an increase in blood sugar concentration, and is safe for the human body by using a natural plant. It can be easily taken or eaten and consumed on a daily basis to suppress an increase in blood sugar.

In the invention of claim 2 of the present invention, since at least one of the pulverized product of the spiderwort and Oleander is used as a main component, it is included in the spiderweed and Oleander.
1-deoxynojirimycin and 2,5-dihydroxymethyl3,4-dihydro
xypyrrolidine (DMDP) can inhibit the activity of α-glucosidase, is effective in suppressing the increase in blood sugar concentration, and is safe for the human body by using natural plants. It can be easily ingested or eaten and consumed daily in meals and the like to suppress the rise of blood sugar, and can be easily dispersed and mixed when added to other components by being pulverized. You can do it.

Further, the invention of claim 3 of the present invention mainly comprises an extract from at least one of the spiderwort and Oleacea banana, so that 1-deoxynojirimycin and 2,5-dihydroxymethyl3, 4-dih
ydroxypyrrolidine (DMDP) can inhibit the activity of α-glucosidase, is effective in suppressing the increase in blood sugar concentration, and is safe for the human body by using natural plants. It can be easily ingested or eaten or consumed daily in a meal or the like to suppress a rise in blood sugar, and can be easily dispersed and mixed when added to other components by making it into an extract. It is possible to do so, and it is possible to extract 1-deoxynojirimycin and 2,5-dihydroxymethyl
It can increase the concentration of 3,4-dihydroxypyrrolidine (DMDP) and can improve the effect of suppressing a rise in blood glucose.

[Brief description of the drawings]

FIG. 1 is an explanatory diagram showing a method for preparing a sample for an α-glucosidase inhibitory activity test.

FIG. 2 is an explanatory diagram showing a DNS method.

FIG. 3 is an explanatory diagram showing a method for preparing components 1 and 2 of a water-soluble basic fraction of a hot water extract obtained from Pleurotus serrata.

FIG. 4 is a graph showing the result of a nuclear magnetic resonance analysis of component 1 of a water-soluble basic fraction of a hot water extract obtained from A. aureus.

FIG. 5 is a graph showing the result of nuclear magnetic resonance analysis of component 2 of a water-soluble basic fraction of a hot water extract obtained from A. americana.

FIG. 6 is an explanatory diagram showing a method for preparing a sample for HPLC.

FIG. 7 is a graph showing the results of quantitative analysis by LC / MS.

FIG. 8 is an explanatory diagram showing a method for preparing components 1 and 2 of a water-soluble basic fraction of a hot water extract obtained from a spiderwort.

FIG. 9 is a graph showing the results of nuclear magnetic resonance analysis of components 1 and 2 of the water-soluble basic fraction of the hot water extract obtained from the spiderwort.

FIG. 10 is an explanatory view showing a method for preparing a sample for HPLC.

FIG. 11 is a graph showing the results of quantitative analysis by LC / MS.

FIG. 12 is a graph showing a calibration curve with DMDP and DNJ standard solutions.

FIG. 13 is an explanatory view showing the preparation method of Example 7.

FIG. 14 is a graph showing the results of a sucrose load test of Examples and Comparative Examples.

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Makio Shibano 4-2-1-1, Nasawara, Takatsuki-shi, Osaka Prefecture Osaka Pharmaceutical University (72) Inventor Kazuo Takeuchi 4-1-1-19, Hishiya Nishi, Higashi-Osaka-shi, Osaka F-term in Yamada Yakken Co., Ltd. (reference) 4B018 MD61 ME03 ME14 MF01 MF06 MF07 4C088 AB71 BA07 BA10 CA08 MA52 NA14 ZA70 ZC35

Claims (3)

[Claims] 1. A functional food characterized by comprising at least one of communis and communis as a main component. 2. A functional food comprising a ground material of at least one of communis and communis as a main component. 3. A functional food comprising an extract from at least one of communis and communis as a main component.