JP2006121949A - Food raw material and method for reducing glycemic index of the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide food raw material containing carbohydrate, and reduced in a glycemic index: and to provide food containing the food raw material. <P>SOLUTION: The food raw material contains at least one kind of triterpene(s) selected from the group comprising carbohydrate, corosolic acid, maslinic acid and tormentic acid. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a food material and a method for reducing a glycemic index of a food material.

  For people with diabetes and impaired glucose tolerance (IFG, IGT), which is said to be a reserve army, stabilizing blood glucose levels is very important for health. Such people often limit the content of meals in order to suppress rapid increases in blood sugar levels. In particular, the intake of carbohydrates directly affects the increase in blood sugar level, so it is common to limit the intake of carbohydrates. Therefore, for example, high protein / low carbohydrate meals typified by a low insulin diet are widespread.

  However, biased energy intake, such as the high protein, low carbohydrate diet described above, also involves a health hazard. For example, depending on a high protein / low carbohydrate diet alone, excessive production of ketone bodies may cause ketosis as a typical symptom. It is also necessary to consider the contents of the following reports.

  In other words, a joint report (1998) published by the United Nations Food and Agriculture Organization (FAO) and the World Health Organization (WHO) stated that “sufficient carbohydrate intake not only helps people prevent obesity but also relates to their eating habits. "It also leads to the prevention of various diseases," and concludes that "a meal that contains at least 55% of the energy obtained from many types of carbohydrates can prevent fat accumulation in the body."

  Furthermore, restricting the intake of carbohydrates has a problem that it is difficult to obtain a normal staple food mainly composed of carbohydrates and it is difficult to obtain satisfaction with the meal. Therefore, it is strongly desired that an increase in blood glucose level can be sufficiently suppressed even when carbohydrates are sufficiently ingested.

  Therefore, recently, carbohydrates are ingested using a glycemic index indicating how much the blood glucose level is increased after food intake. In the definition of WHO, the glycemic index is calculated from the area ratio under the curve by comparing the increase curve of blood sugar when a carbohydrate to be tested containing 50 g of carbohydrate is eaten with the increase curve of standard glucose 50 g. It is a number that is used as an indicator of the glucose absorption rate of food. Therefore, if the glycemic index of food can be reduced, the blood sugar level can be suppressed without greatly changing the content of the meal.

  Conventionally, as a method for reducing the glycemic index, there has been known a method of delaying glucose absorption by increasing the proportion of dietary fiber in a food containing carbohydrates or by devising a cooking method for food containing carbohydrates. (For example, see Non-Patent Documents 1 to 4).

Wolver ™, Nutall FQ, Lee R, Wong GS, Josse RG, Csima A, Jenkins DJ, “Prediction of the redistributed quotient of the symposium. ): 418-28. (1985) Jenkins DJ, Jenkins AL, “Dietary fiber and the glymic response”, Proc Soc Exp Biol Med, Dec; 180 (3): 422-31. (1985) Brand JC, Nicholson PL, Thorburn AW, Truswell AS, “Food processing and the glycemic index”, Am J Clin Nutr, Dec; 42 (6): 1192-6, (1985). Irsy G, Peterfai E, “New possibilities in the diabetic diet”, The Hung, 39 (2): 55-62, (1991).

  However, since it is difficult to carry out the above-described method for reducing the glycemic index on a daily basis, the present inventors have a low glycemic index for carbohydrates that are currently eaten frequently without changing their basic properties. We thought that changing to something would be effective in stabilizing blood glucose levels.

  Accordingly, an object of the present invention is to provide a food material containing a carbohydrate, which has a glycemic index further reduced, and a food containing the food material. Another object of the present invention is to provide a method for reducing the glycemic index of food ingredients containing carbohydrates.

  The present inventors have found that adding a specific triterpene to a carbohydrate significantly reduces the glycemic index of the carbohydrate, and have completed the present invention.

  That is, the food material of the present invention is characterized by containing a carbohydrate and at least one triterpene selected from the group consisting of corosolic acid, maslinic acid, and tormic acid.

  By containing the carbohydrate and the above-mentioned triterpene in combination, the food material of the present invention can have a lower glycemic index than a food material containing the same and the same amount of carbohydrate. Therefore, according to the food raw material of the present invention, by daily intake of food containing the food raw material of the present invention, it is possible to ingest carbohydrates and suppress an increase in blood sugar level, as a potential factor of lifestyle-related diseases It becomes possible to prevent or improve abnormal glucose tolerance and further reduce the possibility of development of lifestyle-related diseases. Furthermore, in the food raw material of the present invention, the combination of the carbohydrate and the triterpene does not significantly impair the color, taste and texture of the food raw material, so that it can be used for various foods.

  In the food material of the present invention, the carbohydrate is preferably a polysaccharide. In this case, the food raw material of this invention can be used suitably with respect to the food ingested as a staple food.

  In the food material of the present invention, the carbohydrate is preferably a disaccharide. In this case, the food material of the present invention is particularly suitable for uses such as sweeteners.

  Furthermore, in the food raw material of this invention, it is preferable to contain the said triterpene 0.001-10 mass parts with respect to 100 mass parts of a food raw material.

  Moreover, the foodstuff of this invention contains either the foodstuff raw material of the above-mentioned this invention, It is characterized by the above-mentioned. According to the food of the present invention, by containing the food material of the present invention having a reduced glycemic index as described above, it is possible to ingest carbohydrates and suppress an increase in blood sugar level, and to ingest daily Thus, it becomes possible to prevent or improve abnormal glucose tolerance as a latent factor of lifestyle-related diseases, and to further reduce the possibility of development of lifestyle-related diseases.

  The method for reducing the glycemic index of a food material according to the present invention is a method for reducing the glycemic index of a food material mainly composed of carbohydrates, the food material comprising corosolic acid, maslinic acid, and tormentic acid. It contains at least one triterpene selected from the group.

  According to the method for reducing a glycemic index of a food material according to the present invention, a glycemic index of a food material mainly composed of carbohydrates can be reduced, and a food material having a further reduced glycemic index can be obtained. In the method for reducing the glycemic index of a food material according to the present invention, the combination of the carbohydrate and the above triterpene does not significantly impair the color, taste and texture of the food material. The glycemic index can be reduced without being limited to the type.

  Moreover, in the method for reducing the glycemic index of a food material according to the present invention, the carbohydrate is preferably a polysaccharide or a disaccharide.

  In the case of a food raw material containing a polysaccharide as a main component, it is possible to adopt a method for reducing the glycemic index of a food serving as a staple food. In addition, in the case of a food material mainly composed of a disaccharide, it is possible to adopt a method for reducing the glycemic index such as a sweetener.

  Furthermore, in the method for reducing the glycemic index of a food material according to the present invention, it is preferable to contain 0.001 to 10 parts by mass of the triterpene with respect to 100 parts by mass of the food material.

  ADVANTAGE OF THE INVENTION According to this invention, it is a food raw material containing a carbohydrate, Comprising: The food raw material in which the glycemic index was reduced more and the foodstuff containing this food raw material can be provided. Moreover, according to this invention, the method of reducing the glycemic index of the foodstuff raw material containing a carbohydrate can be provided.

  The food material of the present invention contains a carbohydrate and at least one triterpene selected from the group consisting of corosolic acid, maslinic acid, and tormic acid.

  Corosolic acid is a triterpene represented by the following chemical formula (1).

  Tormentic acid is a triterpene represented by the following chemical formula (2).

  Maslinic acid is a triterpene represented by the following chemical formula (3).

  In the present invention, pharmaceutically acceptable salts of these triterpenes may be used.

  Examples of pharmaceutically acceptable salts of these triterpenes include alkali metal salts, alkaline earth metal salts, ammonium salts, and the like. Specifically, triterpenes and sodium, potassium, calcium, magnesium, ammonia, dimethylamine A salt formed with diethylamine, trimethylamine, tetramethylammonium, monoethanolamine, diethanolamine, triethanolamine or the like is suitable as an active ingredient.

  Among the above-mentioned triterpenes, corosolic acid has a remarkable effect of improving glucose tolerance, and the food material preferably contains corosolic acid.

  Corosolic acid and its salt are contained in many plants, and those obtained by extraction from plants can be used. In particular, banaba (Lagerstromia speciosa, Linn. Or Pers.) Having a high corosolic acid content. It is preferably obtained by extraction from leaves. Banaba is a kind of crape myrtle that is distributed in tropical Asia, which is also referred to as the giant clover.

  Tormentic acid and its salts include Acaine pinnatifida, Agrimonia pilosa, Rosa roxburgiis, Eriope branseti (Eriope blanchede) What was obtained by extracting from plants such as Debregesia salicifolia, Borus strawberry (Rubus sieboldii) or Zudayakushu (Tiarella polyphylla) can be used.

  As maslinic acid and salts thereof, those obtained by extraction from plants such as loquat (Eriobotrya japonica), olives (Olea europaea) or hawthorn (Crataegus pinnatifida) can be used.

  In order to obtain a triterpene, a part such as a leaf or a stem is cut out from a growing plant, and the cut part may be extracted after being in a raw state or dried. It may be obtained by performing plant tissue culture and extracting triterpene in cultured callus and the like. In the case of a method using plant tissue culture, it is preferable to employ a method of culturing callus derived from banaba because corosolic acid, tormentic acid and maslinic acid can be obtained efficiently.

  As the solvent for extracting the triterpene from the plant, it is preferable to use water or a hydrophilic solvent such as alcohol such as methanol or ethanol, and more preferably a heated water / alcohol mixed solvent. Specifically, ethanol or an aqueous ethanol solution (ethanol content: 50 to 80% by weight) is added to a dried plant pulverized product (raw material) 5 to 20 times by weight, preferably 8 to 10 times by weight, to obtain a normal temperature. A method of heating to reflux at a temperature of ˜90 ° C., preferably about 50 to 85 ° C. for 30 minutes to 2 hours, and repeating this extraction 2-3 times can be suitably employed.

  Purification of the triterpene from the extracted extract can be performed by methods such as silica gel column chromatography and recrystallization.

  When the amount of the extract is large, the extract is suspended in water and distributed to ether or hexane to remove low-polarity components, and then the aqueous layer is mixed with water, methanol using Diaion HP-20 column chromatography or the like. It is preferable to sequentially elute with methanol and acetone, and separate and purify the methanol-eluted fraction by silica gel column chromatography or the like.

  In addition, in order to increase the purity of the triterpene obtained by separation and purification, after purifying by silica gel column chromatography, recrystallization, etc. in a state where the hydroxyl group of triterpene is acetylated or the carboxyl group is methyl esterified, A method of obtaining a desired triterpene by hydrolysis can also be suitably employed.

  The carbohydrate contained in the food raw material of the present invention may be any carbohydrate as long as it is decomposed in the digestive tract and absorbed in the form of glucose in the digestive tract, with polysaccharides and disaccharides as main components. For example, wheat flour, sugar, potato starch and other flours can be used. Examples of the polysaccharide include starch such as amylose and amylopectin, and dextrin. Examples of the disaccharide include sucrose, isomerized sugar, maltose, lactose, and trehalose.

  The food material of the present invention can be produced, for example, by mixing and stirring the food material containing the carbohydrate and the triterpene described above. In this case, it is preferable that the triterpene is uniformly dispersed and contained.

  Examples of the form of the food material of the present invention include semi-solids such as liquids and pastes, solids, powders, and gels. The form of the food material can be appropriately adjusted by a known method such as mixing with water, use of a thickener, a gelling agent, a paste, and the like.

  The food material of the present invention preferably contains 0.001 to 10 parts by mass of the triterpene, more preferably 0.01 to 10 parts by mass, and more preferably 0.1 to 10 parts by mass with respect to 100 parts by mass of the food material. It is more preferable to include a part by mass. Ideally, the amount of the triterpene is set so that 1 to 50 milligrams of the triterpene can be ingested per day.

  Moreover, the foodstuff of this invention contains the food raw material of above-described this invention. Specifically, for example, noodles such as udon, pasta, buckwheat and instant ramen, breads such as bread, confectionery bread, French bread, confectionery such as ice cream, cookies, chips, chocolate, cakes, tea, carbonated drinks, Beverages such as coffee, juice, and health drinks, processed foods such as spices such as curry roux and stew, frozen foods such as croquettes, fried shrimp and bandits, sugar, fats and oils, salt, vinegar, soy sauce, miso, sauce, ketchup, mayonnaise , Seasonings such as chili sauce, rice balls such as rice balls, sushi and fried rice, and foods using grains such as tofu, age and natto.

  In addition to edible materials including banaba light white extract and carbohydrates, the food of the present invention includes natural pigments, vitamins, minerals, fragrances, preservatives, indigestible dextrins, mulberry, strawberries, guava and other plant extracts. , Chromium, CoQ10, synthetic sweeteners, amino acids, tannins such as catechins, and the like can be further added.

  Moreover, since the said triterpene contained in the foodstuff raw material of this invention is hard to be thermally decomposed by the heating to 250 degreeC, it can heat-sterilize and cook with respect to the said foodstuff.

  EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples of the present invention. However, the present invention is not limited to these examples, and various modifications can be made without departing from the technical idea of the present invention. Can be changed.

<Preparation of food ingredients>
Example 1
First, 75 g of wheat flour (commercial thin wheat flour) was stirred and mixed in 300 g of water as a food material mainly composed of starch, and this was heated to obtain a paste-like mixture. Subsequently, 2 parts by mass of colonosolic acid were mixed with 625 parts by mass of this mixture to obtain a pasty food material 1.

(Example 2)
First, a 20% sucrose aqueous solution was prepared. Subsequently, 2 parts by mass of colonosolinic acid were mixed with 625 parts by mass of this aqueous solution to obtain a liquid food material 2.

(Comparative Example 1)
As a food material mainly composed of starch, 75 g of wheat flour (commercial thin wheat flour) was stirred and mixed in 300 g of water, and heated to obtain a pasty comparative food material 1.

<Evaluation of glycemic index of food ingredients>
First, when a dog (beagle dog) is used as a test animal, the food raw materials 1 and 2 obtained above and the comparative food raw material 1 are orally administered to the test animal in an amount of 6.25 g / kg body weight. The blood glucose level and insulin level were measured.

  Comparative food ingredient 1 was administered to dog A having a body weight of 13.0 kg, and food ingredient 1 was administered to dog B having a body weight of 11.5 kg. Moreover, the food material 2 was administered to dog C having a body weight of 11.0 kg.

  Blood glucose levels were collected from dog veins at the time points immediately before, 30 minutes, 60 minutes, 120 minutes and 180 minutes after administration of the food material, and the collected blood was collected from the Glutest sensor (trade name, (stock) ) Measured by Sanwa Chemical Laboratory. Insulin levels were collected from dog veins immediately before, 30 minutes, 60 minutes, 120 minutes, and 180 minutes after administration of food ingredients, and the blood insulin level of the collected blood was measured. Asked.

  The obtained results are shown in Table 1 and FIGS. FIG. 1 is a graph showing temporal changes in blood glucose levels of three dogs. Moreover, FIG. 2 is a graph which shows the time change of the insulin value of three dogs.

  The area under each blood glucose curve (ΣΔBS) in the graph shown in FIG. 1 was calculated to be 110.5 for dog A, 60.5 for dog B, and 27.5 for dog C.

  Here, the glycemic index of food raw materials 1 and 2 was calculated as a ratio of ΣΔBS of the food to ΣΔBS of the reference food. Assuming that the comparative food material 1 is a reference food and the value is 100, the food material 1 has a glycemic index of 55 and the food material 2 has a glycemic index of 25.

  From these results, the glycemic index of the food material 1 of Example 1 containing wheat flour as a carbohydrate and colonosolinic acid is lower than the glycemic index of the comparative food material 1 of Comparative Example 1 not containing colonosolinic acid. In addition, it was confirmed that the glycemic index of polysaccharides can be reduced by adding colonosolinic acid to food raw materials containing polysaccharide carbohydrates. In addition, from the results of Example 2 containing sucrose and colonosolic acid as carbohydrates, it is possible to reduce the glycemic index of disaccharides by adding colonosolinic acid to food raw materials containing disaccharide carbohydrates. Was confirmed.

In addition, when the present inventors considered that such an effect was acquired, it is guessed from the graph of FIG. 2 that the fall of a glycemic index is the result brought about by the increase in the initial secretion of insulin. .

FIG. 1 is a graph showing temporal changes in blood glucose levels of three dogs. FIG. 2 is a graph showing temporal changes in insulin values of three dogs.

Claims (8)

  A food ingredient containing a carbohydrate and at least one triterpene selected from the group consisting of corosolic acid, maslinic acid, and tormic acid.   The food material according to claim 1, wherein the carbohydrate is a polysaccharide.   The food material according to claim 1, wherein the carbohydrate is a disaccharide.   The food raw material of any one of Claims 1-3 which contains 0.001-10 mass parts of said triterpenes with respect to 100 mass parts of the said food raw materials.   The foodstuff containing the foodstuff raw material of any one of Claims 1-4. A method for reducing the glycemic index of a food ingredient based on carbohydrates,
A method for reducing a glycemic index of a food material, wherein the food material contains at least one triterpene selected from the group consisting of corosolic acid, maslinic acid, and tormic acid.   The method for reducing a glycemic index of a food material according to claim 6, wherein the carbohydrate is a polysaccharide or a disaccharide. The method for reducing the glycemic index of a food material according to claim 6 or 7, wherein 0.001 to 10 parts by mass of the triterpene is contained with respect to 100 parts by mass of the food material.

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