JP2003116486A - Food composition having inhibitory action on postprandial elevation of blood glucose - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a food component alleviating a sudden postprandial elevation of blood glucose level and a food composition containing an effective amount of the component. SOLUTION: This food composition is obtained as a result of finding out that lactic acid of a culture supernatant of lactic acid bacteria significantly inhibits the elevation of blood glucose in glucose load tests. It is Ascertained that the mechanism of actions thereof is based on α-glucosidase inhibitory actions of lactic acid.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a food ingredient having an action of suppressing a rapid rise in blood sugar after meal. The present invention also relates to a food composition containing an effective amount of the food ingredient and having an effect of suppressing an increase in blood glucose.

[0002]

2. Description of the Related Art Diabetes is a disease in which various metabolic abnormalities including chronic hyperglycemia appear due to insufficient action of insulin. The etiology of type 2 diabetes, which accounts for 95% of diabetes, is discussed by abnormal insulin secretion mechanism and insulin resistance, but the details are still unknown. According to a 1997 survey conducted by the Ministry of Health and Welfare, about 69 people were strongly suspected to have diabetes.
It is estimated that there are 0,000 people and about 6.8 million people whose diabetes cannot be ruled out. Behind the rapid increase in the number of diabetic patients, in addition to genetic factors that are easily affected, lifestyle-related factors such as high-fat and low-fiber diet, obesity, lack of exercise, excessive stress, smoking, and environmental factors are included. There is no doubt that it has a big influence.

The basic treatment of diabetes is diet therapy and exercise therapy, and it is premised that dietary habits and exercise habits are corrected in order for drug therapy to be effective. Since blood glucose control of diabetes is changing from the time when fasting blood glucose was used as an index to the time when postprandial blood glucose rise is controlled, a new diet that selectively ingests food ingredients that mitigate a rapid postprandial blood glucose rise The idea of therapy is proposed. There are two major approaches to this idea. One is to use food ingredients that inhibit digestive enzymes such as α-glucosidase and α-amylase, and the other is to suppress the diffusion of nutrients in the digestive tract and digest it. It is a method of using a food ingredient that delays. Although the technique related to the present invention is the former, there are many prior art documents. As a substance having an α-amylase inhibitory action derived from food ingredients, for example, a hot water extract of guava tea (Yoriko Deguchi et al .: Journal of Japan Society of Agricultural Chemistry, 72 (8): p923-931, 1998
), A substance having an α-glucosidase inhibitory action and an α-amylase inhibitory action, for example, luteolin (Jong-Sang Kim, et al .: Biosc) which is one of flavonoids.
i. Biotechnol. Biochem., 64 (11): 2451-2461, 2000
) Has been reported.

The organic acid is a compound having a water-soluble carboxyl group (-COOH), which is a taste component in food.
It is an important aroma component. The acidity of citrus fruits is organic acids centered on citric acid, and the main acidity of vinegar is acetic acid. In addition to this, there is lactic acid which is the main component of the sourness of pickles and the sourness of yogurt, and the main component of sourness of green apples is malic acid. As described above, there are various sour foods in the natural world, and the organic acids that constitute them give the sour taste a characteristic. Food additives obtained by purifying such organic acids with high purity are used for the purpose of imparting sourness to foods. In addition, organic acids have the effect of inhibiting the growth of microorganisms. In recent years, low chlorination of processed foods has progressed, and the use of organic acids has been attracting attention as a measure for preventing spoilage. However, there has been no report on a food composition to which an organic acid is added for the purpose of alleviating a rapid blood glucose level after eating.

A report that yogurt inhibits α-glucosidase (IC ₅₀ = 519.8 mg / mL) [Biosci. Biotech.
Biochem., 60 (12), 2019-2022, 1996], but its activity is extremely weak with IC ₅₀ = 519.8 mg / mL. There has been no report that ingesting yogurt suppressed the rapid rise in blood glucose after meals.

[0006]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a food ingredient that suppresses (alleviates) rapid postprandial blood glucose level. Another object of the present invention is to provide a food composition for diabetic patients and a diet food containing an effective amount of the food ingredients.

[0007]

[Means for Solving the Problems] The present inventors have found that lactose-fermented milk reduces lactose intolerance and prolongs its life, intestinal regulation, antitumor / immunostimulation, blood cholesterol reduction, and hypertension. We focused on the health effects such as inhibitory effects [Toshiaki Takano et al .: Science and Technology of Lactic Acid Bacteria (Lactic Acid Bacterial Round Table), Academic Publishing Center, pp. 311, 1996]. Therefore, the effect of the culture supernatant of lactic acid bacteria on the suppression of blood glucose elevation in the glucose tolerance test was examined. As a result, the culture supernatant significantly suppressed the increase in blood sugar in the glucose tolerance test. And, its blood glucose elevation suppressing action is due to lactic acid contained in the culture supernatant,
The mechanism of action was found to be the α-glucosidase inhibitory action and / or α-amylase inhibitory action of lactic acid. For citric acid other than lactic acid, malic acid, propionic acid, acetic acid, or ascorbic acid, α
-It was found to have an amylase inhibitory action. From these results, it was found that the organic acid has a function of suppressing a rapid blood glucose level after meal to a low level, and the present invention was completed.

That is, the present invention provides (1) L-ascorbic acid, L-ascorbic acid stearate, L-ascorbic acid sodium, L-ascorbic acid palmitate, citric acid, isopropyl citrate, monopotassium citrate, Tripotassium citrate, calcium citrate, sodium ferrous citrate, iron citrate, ammonium iron citrate, trisodium citrate, acetic acid, terpinel acetate, sodium acetate, lactic acid, calcium lactate, iron lactate, sodium lactate, propion Acid, calcium pupionate, sodium propionate, DL-malic acid, adipic acid, gluconic acid, potassium gluconate, calcium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, DL-tartaric acid, L
-Tartaric acid, DL-potassium hydrogen tartrate, L-potassium hydrogen tartrate, DL-sodium hydrogen tartrate, L-sodium hydrogen tartrate, fumaric acid, and one or more selected from the group consisting of monosodium fumarate A food composition containing an effective amount of an organic acid (salt) and having a function of suppressing a rise in blood glucose after meals, (2) One or more selected from the group consisting of citric acid, malic acid, and ascorbic acid. (3) A food composition containing an effective amount of the organic acid (salt) and having the effect of suppressing the postprandial blood glucose increase, and (3) A food containing the effective amount of lactic acid (salt) having the effect of suppressing the postprandial blood sugar increase. Composition, (4) 1-6% by weight effective amount
The use of (3), (5) the action of suppressing the postprandial blood glucose increase to a low level is based on the α-amylase inhibitory action, (2) the food composition, (6) the action of suppressing a postprandial blood glucose increase to a low level. a food composition according to (3), which is based on α-glucosidase inhibitory action and α-amylase inhibitory action,
(7) The food composition according to any one of (1) to (6), which is a food for specified health use or a food for diabetics, (8)
Use of the organic acid (salt) according to (1) for producing a food composition having an effect of suppressing an increase in blood sugar after eating.
(9) Use of an organic acid (salt) according to (2) for producing a food composition having an effect of suppressing postprandial blood glucose increase, (10) Food composition having an effect of suppressing postprandial blood glucose increase. (3) Use of lactic acid (salt), (11) Use of (10) wherein lactic acid (salt) is 1 to 6% by weight, (12) Food for specified health use or food for diabetics The use of any one of (1) to (7) to (11). The present invention will be described in detail below.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION The organic acid of the present invention is L-form,
D-form or DL-form organic acid, chemically synthesized products and organic acids permitted as food additives other than the synthesized products and salts thereof, wherein α-glucosidase and / or α-described later It includes all those having amylase inhibitory activity. Organic acids and salts thereof of the present invention that are allowed as food additives include L-ascorbic acid, L-ascorbic acid stearate, L-ascorbic acid sodium, L-ascorbic acid palmitate,
Citric acid, isopropyl citrate, monopotassium citrate, tripotassium citrate, calcium citrate, sodium ferrous citrate, iron citrate, ammonium iron citrate, trisodium citrate, acetic acid, terpinel acetate,
Included are sodium acetate, lactic acid, calcium lactate, iron lactate, sodium lactate, propionic acid, calcium pupionate, sodium propionate, and DL-malic acid.

Furthermore, although there are no test examples, adipic acid, gluconic acid, potassium gluconate, calcium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, DL-tartaric acid, L-tartaric acid, DL-potassium hydrogen tartrate, L-potassium hydrogen tartrate, D
L-sodium hydrogen tartrate, sodium L-tartrate, fumaric acid, monosodium fumarate and the like all include those having an α-glucosidase inhibitory activity and / or an α-amylase inhibitory activity.

Lactic acid has an asymmetric carbon, L-lactic acid, D-lactic acid,
And LD-lactic acid. L-lactic acid is produced by glycolysis in animal tissues, but in lactic acid fermentation, depending on the type of lactic acid bacterium, L-, D-, or an equivalent mixture of L- and D- (racemic type) is produced. Both are used as food additives. DL-lactic acid, as shown in the test example described below,
In a glucose tolerance test, it has an effect of significantly suppressing an increase in blood sugar. Further, L-, D-, and DL-lactic acid all have α-glucosidase inhibitory action and α-amylase inhibitory action to the same extent. Therefore, the present invention includes these optical isomers lactic acid (salt).

Examples of the lactate salt include sodium salt,
Examples thereof include calcium salts, magnesium salts, potassium salts, ammonium salts, and the like, as long as they are harmless to the human body and do not affect the flavor and texture of food and drink. The type of lactate can be selected based on food quality, market and nutritional considerations.

Examples of foods containing a large amount of lactic acid include dairy products made from lactic acid bacteria, such as yogurt, lactic acid bacteria drinks and sour milk drinks. In addition, lactic acid is often used for food additives such as sake brewing, soft drinks, and confectionery. However, since there is no report that these foods have the effect of suppressing the postprandial blood glucose increase to a low level, it is considered that the lactic acid content in these foods cannot exert the effect of suppressing the postprandial blood glucose increase to a low level. To be

The mechanism by which lactic acid suppresses the rapid rise in blood glucose after eating is considered to be based on the α-glucosidase inhibitory action and α-amylase inhibitory action shown in the test examples described later. Substances that have an α-glucosidase inhibitory action have a sugar-like structure and compete with α-glucosidases (disaccharide degrading enzymes) such as maltase, sucrase and α-dextrinase existing on the brush border of small intestinal mucosal epithelial cells. Inhibit. As a result, by suppressing the decomposition of disaccharides into monosaccharides, the digestion / absorption of carbohydrates in food is delayed, and postprandial hyperglycemia is relieved. Acarbose and voglibose are clinically applied as pharmaceuticals having an α-glucosidase inhibitory action. Further, the substance having an α-amylase inhibitory action has an action of inhibiting the digestion and absorption of starch, and as a result suppressing the elevation of blood glucose level and insulin, it is useful for the prevention or treatment of obesity and diabetes.

In the present invention, lactic acid or lactate may be used alone, or both may be appropriately mixed and used. The effective amount of lactic acid (salt), which has the effect of suppressing the increase in blood sugar to a low level, varies depending on the food, but is estimated to be 1 to 6% by weight as lactic acid in the food composition. The effective amount is a known glucose tolerance test by humans. Can be determined by It is considered that when the amount of lactic acid (salt) added is 1% by weight or less, the blood sugar elevation suppressing effect is not exhibited, and when it exceeds 6% by weight, the flavor and the like of food and drink are affected. It is estimated that 1.2 to 2.0% by weight is sufficient to show a sufficient blood sugar elevation suppressing effect and not impair the flavor of food.

Citric acid is most often used as a sour agent in the food industry and also as a medicine. Citric acid is contained in a large amount in fruits such as citrus fruits and pineapples (for example, about 6 to 7% is contained in fruit juice that does not reach full ripeness of lemon, and about 4% in fruit juice of summer oranges). .
Contains 5%. ), There is no report that the blood sugar level decreased even when these fruits were eaten. From this, it is estimated that the effective amount of citric acid for alleviating a rapid rise in blood glucose level after meal is at least 7% or more. It is considered that the effective amount of malic acid, propionic acid, acetic acid, or ascorbic acid other than citric acid also has its own value, but those skilled in the art can determine the effective amount.

Organic acids (salts) are added to foods containing an effective amount thereof, or foods containing organic acids (salts) but not an effective amount for alleviating an increase in blood glucose are treated with organic acids (salts). Can be added to an effective amount to provide a food composition (food) having an action of suppressing a rapid rise in blood glucose after eating. The food composition is not particularly limited, but for example, home-use diabetic food, liquid food, food for sick people (combined food for adjusting diabetic food, etc.), food for specified health use, diet food, or carbohydrate was the main constituent. Examples include food. Specific product forms include, for example, milk / dairy products (yogurt, cheese, etc.), brewing products (soy sauce, miso, etc.), pickles (kimchi, savory vegetables, etc.), and others (tea). Of course, it can be added to feeds other than humans, such as livestock or pets. Addition and processing methods for foods are known.
Suitable organic acids to be used include lactic acid (salt), which exhibits α-glucosidase inhibitory action and α-amylase inhibitory action, α-
Citric acid or the like, which has an amylase inhibitory action, is considered.

[0018]

TEST EXAMPLES Hereinafter, the present invention will be specifically described with reference to test examples, but the present invention is not limited to these test examples.

Test Example 1 α-Glucosidase Inhibitory Action (1) α-Glucosidase Inhibitory Action of Lactic Acid Saccharomyces cerevisiae (Sacc) was placed on a 96-well plate.
25 μl of recombinant α-glucosidase (SIGMA) aqueous solution (10 mg / ml, 0.28 U / mL) derived from haromyces cervisiae), an equal volume of 100 adjusted to pH 2, 3, 4, 5 and 6 with sodium hydroxide. mM lactic acid (Wako Pure Chemical Industries) was added. As a comparative control, an equal amount of 100 mM hydrochloric acid (Wako Pure Chemical Industries, Ltd.) adjusted in the same manner was used. Ultrapure water was used as a negative control. After reacting for 30 minutes, 100 μl of a substrate p-nitrophenyl-α-D-glucopyranoside (SIGMA; 1 mg / ml) aqueous solution was added to the wells.
The reaction was allowed for 0 minutes. After stopping the reaction by adding 100 μl of 1 M sodium carbonate aqueous solution to the well, the absorbance at 415 nm was measured by a microplate reader (BIO-RAD, Model355).
It was measured in 0). The relative value (%) of α-glucosidase activity when lactic acid or hydrochloric acid was added was calculated by the following formula. Relative activity value (%) = 100 × (amount of free p-nitrophenol in lactic acid or hydrochloric acid; mg / ml) / (amount of free p-nitrophenol in ultrapure water; mg / ml) The results are shown in Figure 1. . Lactic acid inhibited the activity of α-glucosidase at pH 7, and more strongly at pH 6. pH 5
In the following it was completely inhibited. The comparative control hydrochloric acid completely inhibited the activity at pH 2 and at the same level as lactic acid at pH 3. These results indicate that the inhibition of α-glucosidase activity by lactic acid was not due to low pH.

(2) α-Glucosidase inhibitory action of optical isomer lactic acid 0.078-10 mM (0.078, 0.156, 0.313, 0.625, 1.25, 2.
5, 5.0, and 10 mM) D-lactic acid (SIGMA), L-lactic acid (Wako Pure Chemical Industries) or DL-lactic acid (Wako Pure Chemical Industries)
The α-glucosidase inhibitory activity of the aqueous solution was examined by the same method as in (1) (FIG. 2). D-lactic acid, L-lactic acid, and DL-lactic acid all enhanced the inhibitory activity of α-glucosidase in a concentration-dependent manner between 0.156 and 1.25 mM. (3) α-Glucosidase Inhibitory Action of Various Organic Acids (1) The α-glucosidase inhibitory activities of 100 mM propionic acid, acetic acid, and lactic acid were examined in the same manner as in (1) (FIG. 3). No inhibitory activity of propionic acid and acetic acid was observed at pH 7, but it was strongly inhibited at pH 6. (4) α-Glucosidase inhibitory action of various organic acids (Part 2) α of 100 mM citric acid, malic acid, and lactic acid (concentration)
-Glucosidase inhibitory activity was examined in the same manner as in (1) (Fig. 4). The α-glucosidase inhibitory activities of citric acid and malic acid were not observed at pH 7, but they were strongly inhibited at pH 6. (5) α-Glucosidase Inhibitory Action of Various Organic Acids (3) The α-glucosidase inhibitory activity of 100 mM lactic acid and ascorbic acid (concentration) was examined by the same method as in (1) (FIG. 5). The α-glucosidase inhibitory activity of ascorbic acid was similar to that of lactic acid at pH 7, and strongly inhibited at pH 6.

From the above-mentioned examination results of α-glucosidase inhibitory action of various organic acids, lactic acid and ascorbic acid were
It exhibits an effective α-glucosidase inhibitory action at around neutral pH 6 to 7, and propionic acid, citric acid, and malic acid are
It was found that all of them showed effective inhibitory activity at around pH 6.

Test Example 2 α-Amylase Inhibitory Action The α-amylase activity was measured using a commercially available measurement kit [Amylase Test Wako B (manufactured by Wako Pure Chemical Industries)]. The measurement was performed by scaling down to 1/10 of the attached protocol (2 mL to 200 μL). The enzyme solution was prepared with ultrapure water so that α-amylase (manufactured by SIGMA) derived from pig pancreatic juice was adjusted to 66 μU / mL. As the test substance, 100 mM citric acid, malic acid, ascorbic acid, hydrochloric acid, or lactic acid was adjusted to pH 2, 3, 4, 5, 6, or 7 with a NaOH solution. The same volume of test substance was added to and mixed with 50 μL of the enzyme solution, and the residual α-amylase activity after incubation at room temperature for 20 minutes was measured. As a control, ultrapure water was used instead of the test substance. After incubation, the reaction solution of the kit (glucoamylase 26 U / mL, glucose oxidase 56 U / mL, mutarotase 0.3 U / mL, catalase 450 U / mL, ascorbate oxidase 0.3 U / mL, and N, N-diethyl f-3 ,Five
-Xylidine 1.0 mmol / L) was added to a 96-well microplate in which 50 μL / well was injected, and the above test solution was added at 1 μL / well and incubated at 37 ° C. for 20 minutes. Next, 5.8 mg / L of carboxymethyl cellulose and 0.95 mmo of 4-aminoantipyrine were added to the substrate solution (0.1 mol / L Good buffer solution (pH 7.0)).
l / L and peroxidase 5.7 U / mL included) 5
0 μL was added to the wells and incubated for 60 minutes. Reaction stop solution (EDTA, Tris buffer containing surfactant (pH 7.4
)), After stopping the reaction, the absorbance at 655 nm was measured with a microplate reader. For the preparation of the standard curve, the above-mentioned porcine pancreatic juice-derived α-amylase was used instead of the amylase (derived from human saliva) attached to the kit. The relative value of α-amylase activity was calculated by the following formula. α-amylase activity relative value (%) = [amylase activity of test substance (nU / mL) / amylase activity of ultrapure water (nU / m
L)] × 100 The results are shown in FIG. Regarding the α-amylase inhibitory activities of lactic acid and malic acid, at pH 4 to 7, effective inhibitory activities with a similar tendency were observed (the activity relative value and the pH did not vary). Citric acid showed an effective inhibitory activity at pH 5 to 7, and the inhibitory activity was sharply enhanced below pH 4. Ascorbic acid showed the same inhibitory activity as that of citric acid, malic acid, and lactic acid at pH 2 in the entire pH range of 2 to 7. The comparative hydrochloric acid had a weaker inhibitory activity than citric acid, malic acid, and lactic acid at pH 4 to 7. These results indicate that inhibition of α-glucosidase activity by citric acid, malic acid, and lactic acid at pH 4 to 7 was not due to low pH.

[Test Example 3] Glucose tolerance test ICR mice (male, 6 weeks old) were preliminarily reared for 1 week (light 12
22 ± 3 ° C., feed: CRF-1, Oriental yeast). The mice were fasted for 18 hours before administration of the test substance (fasted in a fasted cage, only water was ingestible), and then divided into 3 groups of 10 mice so that blood glucose levels were almost the same between the groups. Immediately after collecting blood from the tail vein of each group of mice, 1 mM DL or 100
Oral administration of mM DL lactic acid aqueous solution with a sonde (10 ml
/kg). 10 mL of distilled water was administered to the control group. Soluble starch (Wako Pure Chemical Industries, Ltd.) 10 ml / kg in each group 60 minutes after administration
(2.5 g / kg) was orally administered by a sonde. Blood was collected from the tail vein of each mouse 30, 60, and 90 minutes after the administration of soluble starch. Blood glucose level is measured by electrode type (ANTOSENSE I
I, Daikin Industries, Ltd.) and the relative value was calculated by the following formula. Blood glucose relative value = 100 x (blood glucose level at each time; mg / dl) /
(Blood glucose level immediately before starch load; mg / dl) The results are shown in FIG. The blood glucose level increases up to 30 minutes after administration in the 1 mM or 100 mM lactic acid administration group, but the degree is smaller than that in the control group, and when the concentration is high, the degree is
It was found to be smaller. After 60 minutes, your blood sugar is 10
It was clearly decreased in the 0 mM lactic acid administration group, and it was confirmed that the decreasing tendency continued until 90 minutes. 1 mM
In the lactic acid-administered group, there was a tendency to decrease until 60 minutes, but a clear decrease was observed after 90 minutes.

[0024]

INDUSTRIAL APPLICABILITY According to the present invention, it was revealed in an in vivo experiment that lactic acid suppresses a rapid rise in blood glucose level after meal. Further according to the invention, other organic acids, including lactic acid, such as propionic acid, acetic acid, citric acid, malic acid,
Alternatively, ascorbic acid and the like were found to have an α-amylase inhibitory activity. Therefore, by including an effective amount of an edible organic acid in a food, it is possible to suppress a rapid rise in blood glucose level after eating, and to provide a specified health food or a home-use diabetic food that can be expected to improve the condition of diabetes. Can be expected. Further, the α-glucosidase inhibitory activity and α-amylase inhibitory activity of organic acids can be expected to be useful for improving hyperlipoproteinosis, obesity and the like.

[Brief description of drawings]

FIG. 1 Lactic acid (100 mM) and comparative control hydrochloric acid (100 mM)
M) shows the α-glucosidase inhibitory activity at each pH.

FIG. 2: L-lactic acid, D-lactic acid, and DL-lactic acid, 0.078,
It shows the α-glucosidase inhibitory action at 0.156, 0.313, 0.625, 1.25, 2.5, 5.0, and 10 mM.

[Fig. 3] Propionic acid, acetic acid, and lactic acid (all 1
Α-Glucosidase inhibitory activity at each pH of 00 mM).

[Fig. 4] Lactic acid, citric acid, and malic acid (all 100
(mM) shows the α-glucosidase inhibitory activity at each pH.

Figure 5: Lactic acid and ascorbic acid (both 100 mM)
Shows the α-glucosidase inhibitory activity at each pH.

FIG. 6 shows the α-amylase inhibitory activity of citric acid, malic acid, ascorbic acid, and lactic acid (all 100 mM) at each pH.

FIG. 7 shows the blood glucose transition after starch loading in mice administered DL-lactic acid. Each bar is mean ± standard deviation (n =
10) is shown. Comparison with control group (t-test): ^* p <0.05, ^**
p <0.01

─────────────────────────────────────────────────── ─── Continuation of front page (51) Int.Cl. ⁷ Identification code FI theme code (reference) A61K 31/375 A61K 31/375 A61P 3/10 A61P 3/10 43/00 111 43/00 111 F term ( Reference) 4B018 MD09 ME03 4C086 AA01 AA02 BA18 MA01 MA02 MA03 MA04 MA09 MA52 NA14 ZC20 ZC35 4C206 DA02 DA04 DA07 DA36 DB04 DB56 KA01 MA01 MA02 MA03 MA04 MA13 MA72 NA14 ZC20 ZC35

Claims (12)

[Claims] 1. L-ascorbic acid, L-ascorbic acid stearate, L-sodium ascorbate, L-
Ascorbyl palmitate, citric acid, isopropyl citrate, monopotassium citrate, tripotassium citrate, calcium citrate, sodium ferrous citrate, iron citrate, ammonium iron citrate, trisodium citrate, acetic acid, Terpinel acetate, sodium acetate,
Lactic acid, calcium lactate, iron lactate, sodium lactate, propionic acid, calcium pupionate, sodium propionate, DL-malic acid, adipic acid, gluconic acid, potassium gluconate, calcium gluconate, sodium gluconate, succinic acid, succinic acid From monosodium, disodium succinate, DL-tartaric acid, L-tartaric acid, DL-potassium hydrogen tartrate, L-potassium hydrogen tartrate, DL-sodium hydrogen tartrate, L-sodium hydrogen tartrate, fumaric acid, and monosodium fumarate 1 or 2 selected from the group
A food composition containing an effective amount of one or more kinds of organic acids (salts) and having a function of suppressing an increase in blood glucose after meals. 2. A food containing an effective amount of one or more organic acids (salts) selected from the group consisting of citric acid, malic acid, and ascorbic acid and having a function of suppressing postprandial blood glucose increase to a low level. Composition. 3. A food composition containing an effective amount of lactic acid (salt) and having a function of suppressing an increase in blood glucose after meals. 4. Use according to claim 3, wherein the effective amount is from 1 to 6% by weight. 5. The effect of suppressing postprandial blood glucose elevation to be low is α-
The food composition according to claim 2, which is based on an amylase inhibitory action. 6. The effect of suppressing postprandial blood glucose elevation to be low is α-
The food composition according to claim 3, which is based on a glucosidase inhibitory action and an α-amylase inhibitory action. 7. The food composition according to any one of claims 1 to 6, which is a food for specified health use or a food for diabetics. 8. Use of the organic acid (salt) according to claim 1 for producing a food composition having an effect of suppressing an increase in blood glucose after eating. 9. Use of the organic acid (salt) according to claim 2 for producing a food composition having an effect of suppressing a rise in blood glucose after eating. 10. Use of lactic acid (salt) according to claim 3 for producing a food composition having an effect of suppressing an increase in blood glucose after eating. 11. The lactic acid (salt) is 1 to 6% by weight.
Use as described in 10. 12. The use according to claim 7, which is a food for specified health use or a food for diabetics.