JP2002338482A - Insulin-resistance improving agent and food, drink and tablet for improving insulin resistance - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an insulin-resistance improving agent, especially an insulin- resistance improving agent composed of a fish meat protein effective for improving the insulin resistance induced by life-style related diseases. SOLUTION: The present invention provides an insulin-resistance improving agent composed of fish meat protein, an insulin-resistance improving food produced by adding the fish meat protein to a food, an insulin-resistance improving drink produced by adding the fish meat protein to a drink and an insulin- resistance improving tablet produced by including the fish meat protein in a carrier for a tablet.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to an agent for improving insulin resistance. More specifically, the present invention relates to an insulin resistance ameliorating agent comprising a fish peptide that improves insulin resistance induced by lifestyle-related diseases.

[0002]

2. Description of the Related Art In recent years, in Japan, many people have become obese due to lack of exercise, uneven diet, and disordered rhythm of life with the westernization of eating habits. The obesity constitution causes a decrease in insulin sensitivity of each tissue (liver, muscle, adipose tissue, etc.), that is, insulin resistance,
This is because of impaired glucose tolerance (diabetes), hyperlipidemia, hypertension,
It causes lifestyle-related diseases such as hyperuricemia (gout) and fatty liver. To prevent and improve lifestyle-related diseases, it is essential to avoid obesity (prevent increase in body fat).

[0003] Conventionally, it has been recognized that the effects of moderate exercise, reduction of the amount of salt consumed (low-salt food), intake of fish oil, dietary fiber, indigestible oligosaccharides and the like are effective in improving insulin resistance.

[0004]

SUMMARY OF THE INVENTION The present inventors have previously described
It was suggested that administration of a part of dietary protein to rats in place of fish meat peptide obtained by protease treatment promotes secretion of thyroid hormones that increase body heat production (Michiko Oka, Minako Ishikura, Hideo Kato) In addition, "Physiological effects of fish peptide" The 24th Japan Society of Nutrition and Food Science Chugoku / Shikoku / West Japan Joint Conference (Yamaguchi) (1991)).
It is also known that administration of soy peptide to rats can suppress the rise of blood cholesterol (Masaaki Yoshikawa, Daichi Yamamoto, Yasuyuki Takenaka, "Soy protein-derived low molecular weight peptide with blood cholesterol lowering action" Research on Soy Protein Research, Vol.2, P.125-128 (1999); Shinichi Hayashi, Yoichi Miyazaki, Hiroko Takizawa et al., "Effect of soy peptide (H on plasma cholesterol concentration and fecal steroid excretion rate)
MF) Effect of animal species on the effect of soybean protein research society, Vol.
15, p70-73 (1994)).

[0005] The present invention is intended to reduce insulin sensitivity, which causes abnormal glucose tolerance (diabetes), hyperlipidemia, hypertension, hyperuricemia (gout), fatty liver, etc., due to the intake of fish meat peptide, ie, insulin. It aims to improve resistance and contribute to the prevention and improvement of lifestyle-related diseases.

[0006]

The present inventors have found that when a fish peptide is administered to rats together with a high-fat, high-sugar diet, the effects of improving lipid metabolism and carbohydrate metabolism are recognized.
It has been found that hepatic triglyceride, which is an index of insulin resistance, decreases, blood free fatty acids are suppressed, and an increase in blood sugar is suppressed. The present invention is based on such findings.

Therefore, according to the present invention, there is provided an insulin resistance improving agent comprising a fish meat peptide. According to the present invention, there is further provided a food for improving insulin resistance obtained by adding a fish meat peptide to a food. According to the present invention, there is further provided a beverage for improving insulin resistance obtained by adding a fish meat peptide to a beverage. According to the present invention, there is further provided a tablet for improving insulin resistance, which comprises a fish peptide contained in a tablet carrier.

[0008] The fish peptide constituting the insulin sensitizer of the present invention is an enzyme which decomposes fish, particularly meat such as hairtail, cod, horse mackerel, sardine, seaweed, hockey and salmon, and particularly muscle, with proteolytic enzymes. Can be obtained.

As the proteolytic enzyme, any commercially available protease preparation can be used as long as it has proteolytic activity. However, for example, protease A-5 (Kyowa Hakko (Made by Corporation)
(Endo-type protease), Sumiteam LP-20 (manufactured by Nippon Chemical Industry Co., Ltd.) (exopeptidase) and the like are usually used.

[0010] The hydrolysis of fish protein to obtain a fish peptide is carried out using the enzyme described above under the following conditions.

When a fish body is used as a raw material, for example, a hairtail or a fish body mainly composed of a hairtail is cut into small pieces with a chopper or the like, and an equal amount of water is added thereto. Add proteolytic enzyme. Then
The enzyme is decomposed for about 2 hours while stirring at a temperature of 50-60 ° C. After the enzymatic decomposition, the temperature is raised to 80 to 100 ° C to inactivate the enzyme, and impurities and oils and fats are removed by centrifugation or filtration to obtain an enzymatic decomposition supernatant. The enzymatic digestion supernatant thus obtained is an enzymatic digestion extract, which can be used as such or as a concentrated or dry powder, depending on the purpose.

[0012] When using fish meat surimi as a raw material, the frozen raw material is thawed and then thawed, or as it is, or cut into small pieces with a chopper or the like, and twice as much water is added.
By performing the same operation as when using fish meat as a raw material,
Fish meat peptide can be obtained.

[0013] The fish meat peptide prepared by the above method is used alone as an insulin resistance improving agent or added to foods and drinks. By adding a fish meat peptide to a food or beverage, a food for improving insulin resistance or a beverage for improving insulin resistance can be obtained, respectively. Alternatively, the fish meat peptide may be mixed with a carrier for tablet production to form tablets.

Foods to which the fish peptide can be added according to the present invention include processed fish products such as kamaboko and fish sausage, processed meat products such as intestinal stuffing, confectionery snacks, cooked foods, soups and noodles. Can, and, as a drink to which fish meat peptide can be added, soft drinks, milk drinks, lactic acid bacteria drinks, fruit juice drinks,
Vegetable drinks, coffee drinks and the like can be mentioned. Fish peptide is added to these foods or beverages by 0.1 to 15% by weight.
Can be blended.

As described above, the insulin resistance improving agent or the food or beverage having the insulin resistance improving effect is 3 g / day, assuming that the fish meat peptide is consumed at 1 g per meal three times a day. Improve insulin resistance which causes lifestyle-related diseases such as abnormal glucose tolerance (diabetes), hyperlipidemia, hypertension, hyperuricemia (ventilation), and fatty liver by taking the following amounts: That is, it is possible to reduce the amount of hepatic triglyceride, which is an indicator of insulin resistance, and to suppress increases in blood free fatty acids and blood sugar.

As described above, a tablet can be prepared by incorporating the fish meat peptide into a tablet carrier. In producing such a tablet, materials usually used in the production of tablets, such as cellulose and ethyl cellulose, are used. , Lecithin, sorbitol, calcium phosphate, gum arabic, alginate, natural pigments, fructose, malt dextrin, maltose, zein, Brazil wax may be used. The fish peptide can be included in the tablet carrier at a rate of 10-80% by weight.

[0017]

EXAMPLES Preparation examples illustrating the method for preparing fish meat peptides constituting the insulin resistance of the present invention and working examples of the present invention are shown below.

Preparation Example 1 Preparation of Fish Meat Peptide After 60 kg of frozen hairtail surimi was thawed, chopped with a chopper and 120 kg of water was added. Then, after the whole was heated to 55 ° C., 240 g of protease A-5 was added, and the mixture was stirred at 55 ° C. for 2 hours to perform enzymatic degradation. 90 ℃
After deactivating the enzyme by raising the temperature to, filtration,
The filtrate (enzyme digest supernatant) was concentrated under reduced pressure, freeze-dried in vacuo, and then crushed to obtain about 9 kg of fish meat peptide powder.

Preparation Example 2 Preparation of Fish Meat Peptide Instead of Protease A-5, 120 g of Sumizyme LP-20
The same method as in Preparation Example 1 was repeated, except that
About 9 kg of fish meat peptide powder was obtained.

The composition, amino acid content and composition (ratio) of the fish meat peptide powder obtained in the above Preparation Example 1 and the hairtail surimi (control fish meat) used as a raw material for its production were as follows: Shown in Tables A and B.
Further, the molecular weight composition of the fish meat peptide powder obtained in Preparation Example 1 is shown in Table C below.

[0021] Note: (1) The value of added sugar is a theoretical value calculated from the amount of added sugar used in the production of ground fish meat. (2) The control fish meat is the same lot (fish surimi) as the fish meat peptide, freeze-dried and pulverized.

[0022] Note: The unit of content in Table B is g / 100g.

[0023] Note: (1) Molecular weight fractionation of fish meat peptide was performed using a dialysis tube (Spectra Por; manufactured by Wako Pure Chemical Industries, Ltd.). (2) The content indicates the protein content of each fraction in the fish meat peptide (calculated from total nitrogen). The composition shows the composition ratio to the protein (calculated from total nitrogen) in the fish meat peptide. (3) Shows the protein content at the bottom (calculated from total nitrogen).

Example 1 The following test was conducted to show the effect of the insulin resistance improving agent of the present invention comprising a fish meat peptide.

Each of four groups (6 rats per group) of 8-week-old Wistar male rats (body weight: 300 g) was given A, shown in Table 1 below.
One serving of a diet having the composition of B, C and D, average 15 g, 16.
They were allowed to take freely between 00 and 9.00 the next morning.

[0026]

The composition of the diet shown in Table 1 in terms of energy ratio is as follows: A: 20% fat 65% sucrose (4% sugar) 15% protein B: 40% fat 45% sucrose (4% sugar) ) Protein 15% C: Lipid 40% Sucrose 45% (Sugar 25%) Protein 15%
(Peptide 0%) D: Lipid 40% Sucrose 45% (Sugar 25%) Protein 14.25
% (Peptide 0.75%) Therefore, the experimental group consisted of the control diet group (A) with 20% lipid and 4% sugar, the high fat diet group (B) with 40% lipid and 4% sugar, and
40%, sugar 25% high fat / high sugar diet group (C) and high fat /
It is composed of four groups, a peptide diet group (D) in which a part of the protein of the high sugar diet is replaced with 0.75% fish meat peptide. The fish meat peptide used in the diet (D) in this test is the one prepared in Preparation Example 1 above. The energy ratio of the diet is a value determined from the nutritional analysis value of the fish peptide and the energy coefficients of proteins, lipids and carbohydrates. still,
This energy coefficient is described in the Fifth Edition Japan Food Standard Composition Table (edited by the Science and Technology Agency Resource Research Committee, first edition issued on December 20, 2000).

After breeding for 20 days, three hours after feeding, blood and liver were collected and subjected to biochemical analysis.

Table 2 below shows the blood glucose level 3 hours after ingestion.

[0030]

From the results shown in Table 2, the blood sugar level increases in the high fat diet group, and the blood sugar level increases significantly in the high fat / high sugar diet group, while the high fat / high sugar diet in the peptide diet group. It is recognized that the increase in blood glucose level due to the control is significantly suppressed, and becomes the same level as the control diet group.

Table 3 shows the insulin concentration 3 hours after ingestion.

[0033]

Further, insulin concentration 3 hours after ingestion /
Table 4 shows the blood glucose ratio.

[0035]

From the results shown in Tables 2 and 3, in the high-fat diet group, an increase in blood glucose was observed along with an increase in insulin secretion; this is considered to be due to the occurrence of insulin resistance. In the high-fat, high-sugar diet group, the increase in insulin is small and the blood glucose level is elevated; this is due to insufficient insulin secretion and inability to compensate for insulin resistance. Is thought to have risen. In the peptide diet group, insulin secretion is increased and blood glucose levels are suppressed to the same level as in the control diet group, but this is because increased insulin secretion compensates for insulin resistance, thereby It is considered that the value was suppressed.

The free fatty acid concentration in blood 3 hours after ingestion is shown in Table 5.
Shown in

[0038]

From the results shown in Table 5, it can be seen that in the high fat / high sugar diet group, blood free fatty acids are significantly increased, but this is due to insufficient insulin resistance and insulin secretion. It is considered that lipolysis was enhanced. Free fatty acids in the blood increase glucose production in the liver, and at the same time, increase citric acid concentration, thereby inhibiting the glycolysis and suppressing glucose uptake. Therefore, blood free fatty acids decrease glucose tolerance. In the peptide diet group, the increase in blood free fatty acids is suppressed.

Table 6 shows the neutral fat concentration in the liver 3 hours after ingestion.

[0041]

From the results shown in Table 6, it is confirmed that the fat is significantly accumulated in the liver in both the high fat diet group and the high fat / high sugar diet group. In the peptide diet group, an increase in accumulation of hepatic triglyceride is suppressed. This is presumably because the addition of the fish meat peptide improved the insulin resistance.

Example 2 Fish for improving insulin resistance
Production of meat sausage Fish raw sausage for improving insulin resistance was produced using the raw materials shown in Table 7 below.

[0044]

A surimi of pollock and salt were added to a silent cutter, and a salt polishing step was carried out to elute salt-soluble proteins in fish meat. Next, gelatin and pork fat were added, and the mixture was sufficiently stirred. Then, a half amount of ice water and fish meat peptides other than corn starch, sugar, seasonings, spices, and the like were sequentially added and mixed. Finally, corn starch dissolved in the remaining ice water was added and mixed well. 100 g of the finished ground meat was filled in a vinylidene casing, sterilized under pressure and heat at 120 ° C. for 4 minutes, and then cooled. In the fish sausage thus manufactured, 3 g of fish peptide can be ingested per one.

Example 3 Insulator for improving insulin resistance
Production of Kin Soup A chicken soup for improving insulin resistance was produced using the raw materials shown in Table 8 below.

[0047]

After thoroughly mixing the raw materials shown in Table 8, 6 g were packed per bag. By adding 150 g of hot water to this pack, a chicken soup containing a fish meat peptide is made. For this soup, 3 g of fish meat peptide can be taken per cup.

Example 4 Tablet for Improving Insulin Resistance
Production of Agents Tablets for improving insulin resistance were produced using the raw materials shown in Table 9 below.

[0050]

After the raw materials shown in Table 9 were sufficiently mixed, the mixture was set on a tableting machine to produce tablets having a diameter of about 8 mm and a weight of about 280 mg. By taking 12 to 30 tablets per day containing about 160 mg of fish peptide per tablet, it is possible to ingest about 2 to 4.8 g of meat peptide per day.

[0052]

From the above test results, it is clear that the intake of a high fat diet causes insulin resistance and the intake of a high sugar diet causes abnormal glucose tolerance.
Furthermore, it is clear that the excessive intake of fat and sugar causes the accumulation of neutral fat in the liver. On the other hand, the use of the insulin resistance improving agent of the present invention has an effect of improving glucose tolerance and suppressing fatty liver.

Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI Theme coat II (Reference) A61P 3/06 A61P 3/10 3/10 5/50 5/50 9/12 9/12 19/06 19/06 A61K 37/02 (72) Inventor Hidenori Akatsuki 2-11-3 Ikura-cho, Shimonoseki-shi, Yamaguchi F-term (reference) 4B018 MD20 ME03 MF12 4C076 AA36 BB01 CC21 CC30 CC40 DD26 DD38 DD63 DD66 EE31 EE32 EE36 EE58 4C084 AA01 AA02 BA03 BA09 CA45 DC50 MA35 MA52 NA14 ZA421 ZA751 ZC031 ZC311 ZC331 ZC351 4C087 AA01 AA02 BB29 CA03 MA37 MA52 NA14 ZA42 ZA75 ZC03 ZC31 ZC33 ZC35

Claims (4)

[Claims] An insulin sensitizer comprising a fish peptide. 2. A food for improving insulin resistance obtained by adding a fish meat peptide to a food. 3. A beverage for improving insulin resistance, comprising a fish peptide added to a beverage. 4. A tablet for improving insulin resistance comprising a fish peptide incorporated in a tablet carrier.