JP2007269677A - Glycosylated hemoglobin elevation inhibitor - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a new use of a black tea polyphenol enabling the blood sugar control over a long period, for which there was totally no knowledge available. <P>SOLUTION: This glycosylated hemoglobin elevation inhibitor controlling blood sugar value over the long period is provided by containing the polyphenol of the black tea as an active ingredient. Since the active ingredient is derived from a natural substance, it is safe for a human body and can be taken continuously. Also by blending with a beverage or food, it is possible to provide a new functional beverage or food. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

The present invention relates to a new use for black tea polyphenols.

Recently, functional foods intended to support the health of consumers have been put on the market one after another, and in particular, the development of foods for specified health use that contain ingredients that affect the physiological functions of the body has become active. It is being advanced. For example, special health foods with the label “Food suitable for those who are concerned about blood glucose levels” aimed at suppressing the increase in blood glucose levels after meals, such as indigestible dextrin and wheat albumin Health functional ingredients are recognized.

However, since the blood sugar level merely represents the state of blood sugar at the time of blood collection, it may not be an appropriate barometer for a person with a large daily fluctuation of the blood sugar level. Therefore, there is a movement to permit an index “glycated hemoglobin” which is not easily influenced by meals and exercises and can accurately grasp a long-term blood glucose control state as a display of food for specified health use.

Glycated hemoglobin means hemoglobin to which sugars such as glucose are bound, and HbA1a, HbA1b, HbA1c, and the like exist. Among them, HbA1c occupies most of human glycated hemoglobin. Glycated hemoglobin levels do not change due to physiological factors compared to blood glucose levels and urine sugar levels, and do not disappear until the lifetime of red blood cells (approximately 120 days) is reached. It is reflected in. For these reasons, glycated hemoglobin is an important indicator as a criterion for determining a long-term blood glucose control state.

On the other hand, polyphenols contained in black tea are formed by oxidative polymerization of catechins present in fresh leaves by the action of polyphenol oxidase, which is an oxidase. Representative functionalities of black tea polyphenols include antibacterial action, antiviral action, antioxidant action, enzyme inhibitory action, antidepressant action, blood sugar level rise inhibitory action, cholesterol rise inhibitory action, antimutagenic action, carcinogenesis inhibitory action, etc. (Non-Patent Document 1), however, the following various reports have been made especially on the influence of black tea polyphenols on diabetes.

Patent Document 1 discloses an antihyperglycemic agent containing tea polyphenols such as tea catechins and tea theaflavins as active ingredients. Patent Document 2 describes that tea polyphenols inhibit the activity of α-amylase, which is a digestive enzyme that hydrolyzes polysaccharides, and is effective in treating diabetes. However, although the above document can suppress an increase in blood glucose level after a meal, it does not disclose any knowledge about whether this effect persists over a long period of time or whether blood glucose control is possible over a long period of time. .

On the other hand, Patent Document 3 discloses that tea extract components containing theaflavins, which are mixed components of theaflavin, theaflavin-3-gallate, theaflavin-3′-gallate and theaflavin-3,3′-digallate, are glucose in fat cells. By inhibiting glucose uptake and conversely by activating glucose uptake in muscle cells, it is possible to treat and prevent various diseases such as diabetes associated with obesity, and to prevent diabetic complications It is disclosed that it is possible. However, in this document, catechins which have only shown the effect of black tea brewing liquid (which is described as black tea extract component in this document) just extracted black tea with boiling water, and the effect is already known. However, it is hard to say that the effect is due to the ingredients specific to black tea.
Journal of Japan Society for New Food Research, 2000, Vol. 3, No. 2, pp. 19-26 JP-A-4-253918 JP-A-3-133828 JP2006-1929

Therefore, the present invention separates catechins from black tea extract components and prepares a fraction containing only black tea-specific polyphenols (black tea polyphenols), which enables long-term blood glucose control that has never been known before. It is intended to provide a new application of.

As a result of intensive studies to achieve the above object, the present inventors have found an excellent inhibitory effect on the increase in glycated hemoglobin in black tea polyphenol, and have completed the present invention.
That is, this invention of Claim 1 is a glycated hemoglobin raise inhibitor which uses black tea polyphenol as an active ingredient.
The present invention according to claim 2 is the glycated hemoglobin elevation inhibitor according to claim 1, wherein the amount of black tea polyphenol is 40% by weight or more.
The invention according to claim 3 is the glycated hemoglobin elevation inhibitor according to claim 1 or 2, wherein the glycated hemoglobin is hemoglobin A1c.
The present invention according to claim 4 is a food or drink that contains black tea polyphenol and has a label indicating that it is used for an inhibitory effect on glycated hemoglobin elevation.

  The glycated hemoglobin elevation inhibitor of the present invention can control the blood glucose level over a long period of time. Moreover, since the active ingredient of the present invention is derived from a natural product, it is safe for the human body and can be taken continuously. Moreover, if it mix | blends with food-drinks etc., it is possible to provide new functional food-drinks etc.

The glycated hemoglobin elevation inhibitor of the present invention contains black tea polyphenol as an active ingredient.
Glycated hemoglobin is produced by chemically binding to hemoglobin after sugar in the blood enters the erythrocytes, and reflects the average blood sugar level in the blood for the past 1-2 months. Therefore, glycated hemoglobin is widely used as an index for grasping the blood glucose management state. Examples of the glycated hemoglobin in the present invention include HbA1a, HbA1b, HbA1c and the like. Among these, HbA1c is effective in that it accounts for most of the human glycated hemoglobin and more accurately reflects the blood glucose state 1 to 3 months before the measurement.

The “black tea” in the present invention refers to tea obtained by completely fermenting tea leaves. The tea that can be used in the present invention is not particularly limited, and any tea that is generally available can be used without limitation. Specific examples include Kenya, China, India, Sri Lanka, Indonesia and the like, and these can be used alone or in combination.

The black tea polyphenol in the present invention refers to polyphenols contained in a large amount of black tea such as theaflavins and thealvidins, which are polymers of catechins, and contains almost no catechins. In particular, the amount of black tea polyphenol of the present invention is preferably 40% by weight or more, more preferably black tea polyphenol content of 40% by weight to 80% by weight, and most preferably 44% by weight to 75% by weight. . The amount of black tea polyphenol here is a value determined by the foreign-dennis method (source: Official method of AOAC International).

The method for extracting black tea polyphenols is mainly leaves, stems, xylem, bark, roots, fruits, seeds obtained from tea trees belonging to Camellia family ( Camellia sinensis ), or a mixture of two or more of them or a mixture thereof. The pulverized product can be extracted using water, hot water, an organic solvent, a water-containing organic solvent, or a mixture thereof. In the present invention, it is particularly preferable to extract from a raw material obtained by fermenting black tea leaves or fresh leaves to produce black tea polyphenols. Then, the obtained black tea polyphenol extract may be concentrated to give a concentrated liquid, or the extract may be further purified and used, or a known method such as freeze-drying or spray-drying with an appropriate base. May be powdered. Moreover, since black tea polyphenol remains also in the tea husk which is an extraction residue, a tea husk can also be used in this invention. In the present invention, a commercial product of black tea polyphenol may be used.

The black tea polyphenol of the present invention is a method of extracting an aqueous solution of black tea polyphenol extract as described above using a polar organic solvent, a method of separating the aqueous solution of black tea polyphenol extract in the form of a polyphenol / caffeine complex, or black tea. The aqueous solution of the polyphenol extract can be concentrated (including crude purification and purification) by a known separation / purification method such as a method of separating and purifying the black tea polyphenol fraction using a synthetic adsorbent.
And it does not specifically limit about the form of the black tea polyphenol used by this invention, It can utilize regardless of the liquid and solid (a powder is included), such as the said black tea polyphenol extract and black tea polyphenol refined | purified material.

  As the black tea polyphenol of the present invention has a higher polyphenol content peculiar to black tea such as theaflavins, and has fewer components other than black tea polyphenol such as catechins, the effect of suppressing the increase in hemoglobin can be sustained for a long time. From this, it is preferable that the content of black tea polyphenol (A) and theaflavins (B) of the black tea polyphenol used in the present invention is A: B = 1: 0.1 to 0.9, and A: B = 1: 0.12-0.8 is more preferable, and A: B = 1: 0.15-0.75 is more preferable. Moreover, it is preferable that content of black tea polyphenol content (A) and catechins (C) is A: C = 1: 0.001-0.05, and A: C = 1: 0.003-0. 0.03 is more preferable, and it is more preferable that A: C = 1: 0.005 to 0.02. The catechins used in the present invention include catechin, gallocatechin, catechin gallate, gallocatechin gallate, epicatechin, epigallocatechin, epicatechin gallate and epigallocatechin gallate, which are generally quantitatively analyzed by HPLC. be able to.

The glycated hemoglobin elevation inhibitor of the present invention may be ingested in a form blended in foods and drinks, pharmaceuticals, quasi drugs, cosmetics, etc., but can also be ingested alone as it is. In that case, the intake varies depending on the intake form, age, weight, etc., and is not particularly limited, but when taken orally, intake of 0.1 mg to 5000 mg / kg of black tea polyphenol per kg body weight is preferable, Ingestion of 1 mg to 2500 mg / dose is more preferred, ingestion of 5 mg to 500 mg / dose is further preferred, and ingestion of 10 to 100 mg / dose is most preferred. If the amount of the glycated hemoglobin elevation inhibitor used is less than 0.1 mg, it is difficult to obtain the intended effect, and if the amount of black tea polyphenol exceeds 5000 mg, a quantitative effect cannot be expected, which is economically undesirable. At this time, the number of intakes per day is preferably once or several times.
The ingestion method of the glycated hemoglobin elevation inhibitor of the present invention is not particularly limited, and can be ingested by various methods.

The utilization form of the glycated hemoglobin elevation inhibitor of the present invention is not particularly limited, and may be, for example, a solid form such as a powder form, a granule form or a tablet, or a liquid form or a semi-solid form.
Even if the glycated hemoglobin elevation inhibitor of the present invention is used in combination with other glycated hemoglobin elevation inhibitors, for example, no problem occurs. When used in combination with other glycated hemoglobin elevation inhibitors, a better glycated hemoglobin elevation inhibitory effect can be expected.

As described above, the glycated hemoglobin elevation inhibitor of the present invention can be used by blending in foods and drinks, pharmaceuticals, quasi drugs, cosmetics, and the like. It is preferable because it can be used as a health food / beverage product, a functional food / beverage product, or a health-oriented food / beverage product having a rise-inhibiting effect.

The blending amount of the glycated hemoglobin increase inhibitor of the present invention for foods and drinks is appropriately set according to the form and type of the target article so as to be an effective amount, that is, a blending amount that exhibits a glycated hemoglobin increase suppressing effect. It is preferable to do. Generally, it is preferably 0.0001 to 50% by weight in the final product, more preferably 0.001 to 10% by weight, and further preferably 0.01 to 10% by weight.

In particular, when used as a health food / beverage product, a functional food / beverage product, or a health-oriented food / beverage product, the active ingredient of the present invention is preferably contained in such an amount that a predetermined effect is sufficiently exhibited. Therefore, in such a case, the food / beverage product of the present invention contains a black tea polyphenol extract or a purified black tea polyphenol product, and is a food / beverage product with an indication that it is used for suppressing the increase in glycated hemoglobin. be able to.

The method of blending the glycated hemoglobin elevation inhibitor of the present invention into a food or drink is not particularly limited, and a conventional method generally known in this field is used in the preparation stage of the article to be blended. Can be blended.
Foods and beverages and the like to which the glycated hemoglobin elevation inhibitor of the present invention can be blended may be in any form as long as it can blend black tea polyphenol as an active ingredient of the glycated hemoglobin elevation inhibitor. Even if it is in a liquid form such as an aqueous solution, a turbid substance or an emulsion, or in a semi-solid form such as a gel or paste, a solid form such as a powder, granule, capsule or tablet (for example, in the case of a beverage, It may be provided in the form of a powder at the time of sale and dissolved in water or the like to an appropriate concentration at the time of drinking.

The type of food or drink to which the glycated hemoglobin elevation inhibitor of the present invention can be blended is not particularly limited, but is preferably a beverage, more preferably a beverage packed in a container. Specifically, for example, carbonated beverages, citrus fruits (grapefruit) , Oranges, lemons, etc.) Fruit juices, fruit drinks, soft drinks with fruit juices, fruit drinks with citrus fruits and fruit drinks, fruit drinks with tomatoes, peppers, celery, cucumbers, carrots, potatoes, asparagus , Soy milk, soy milk beverage, coffee beverage, green tea beverage, oolong tea beverage, tea beverage and other tea-based beverages, powdered beverages, concentrated beverages, sports beverages, nutritional beverages such as drinks, alcoholic beverages and the like. Beverages to which the glycated hemoglobin elevation inhibitor of the present invention can be blended include so-called powdered soft drinks that are provided in the form of a powder at the time of sale and dissolved in water or the like at an appropriate concentration at the time of drinking.

When formulating the glycated hemoglobin elevation inhibitor of the present invention or when blending it into beverages, etc., as necessary, extenders, antioxidants, colorants, fragrances, flavoring agents, surfactants, solubilizers , Preservatives, sugars, sweeteners, acidulants, vitamins and other known additives may be used in appropriate combination.

  The following examples further illustrate the present invention. However, the present invention is not limited to this.

Example 1: Production method of black tea polyphenol (BTP-45) 500 g of black tea extract polyphenone PF (manufactured by Mitsui Norin Co., Ltd.) was stirred and dissolved in about 1500 ml of water at 60 ° C. using ethyl acetate. The liquid was distributed. The aqueous layer and ethyl acetate layer obtained by repeating this operation 6 times were concentrated under reduced pressure, suspended in water and lyophilized. Subsequently, the ethyl acetate extract fraction was dissolved in a 30% aqueous ethanol solution (V / V) and then applied to a Diaion HP-20 column (100 ml, manufactured by Mitsubishi Chemical Corporation) equilibrated with a 30% aqueous ethanol solution. After washing with 700 ml of 30% aqueous ethanol solution, elution was performed with 800 ml of 60% aqueous ethanol solution to obtain a black tea polyphenol fraction containing theaflavin.

On the other hand, the aqueous layer fraction was dissolved in 50 ° C. water, then applied to a Diaion HP-20 column (200 ml) equilibrated with water, and washed with 5 times the column volume of water. Next, the black tea polyphenol-containing fraction was eluted with 1 liter of 90% aqueous ethanol (V / V). The 90% ethanol elution fraction was concentrated under reduced pressure and redissolved in water. This solution was treated with chloroform to remove residual caffeine. This aqueous layer fraction and the black tea polyphenol fraction containing theaflavin were combined, concentrated under reduced pressure, and freeze-dried to obtain about 150 g of black tea polyphenol fraction (BTP-45).
Table 1 shows the component composition of BTP-45.

Composition of black tea polyphenol fraction (BTP-45)

In addition, the black tea polyphenol fraction of Table 1 contained 7.5% theaflavin and 0.7% catechins.

The amount of black tea polyphenol was determined using the following Foreign Dennis method (Source: Official method of AOAC International). The theaflavins and catechins were quantified by high performance liquid chromatography (HPLC).

1. Determination of black tea polyphenols (sample preparation)
After weighing the powder sample, it was transferred to a volumetric flask and dissolved with ultrapure water (if not dissolved, dissolved in an ultrasonic cleaner or dissolved by adding a small amount of methanol). After adding 1M HCL to a ratio of 400 μL per 100 mL, the volume was ultrapure and constant.

(Standard solution adjustment)
Tannic acid (manufactured by Kanto Chemical Co., Inc.) was weighed, dissolved in ultrapure water, and the volume was adjusted. Standard benefits were created by diluting to 0.5, 1.0, 1.5, and 2.0 mg / 100 mL concentrations.

(Measurement procedure)
3 mL of the sample solution (same as the standard solution) was transferred to a 15-20 mL test tube, 3 mL of foreign-dennis reagent was added, and the mixture was allowed to stand for 3 minutes after stirring. ₃ mL of a 10% Na ₂ CO ₃ solution was added to the solution that had been allowed to stand, and the mixture was stirred, allowed to stand at room temperature for 1 hour, centrifuged at 3000 rpm for 5 minutes, and the absorbance of the supernatant was measured at 760 nm.
The polyphenol content in the sample was calculated from the calibration curve prepared with tannic acid.

(Foreign-dennis reagent adjustment)
To 25 g of sodium tungstate, 5 g of phosphomolybdic acid, and 12.5 mL of phosphoric acid, 180 mL of water was added and refluxed by boiling for 2 hours. After cooling, the volume was adjusted to 1 L with water.

2. A weighed sample of the theaflavin content was weighed and then transferred to a volumetric flask and dissolved with ultrapure water (if not dissolved, dissolve in an ultrasonic cleaner or dissolve by adding a small amount of methanol). 1M HCL was added to a final liquid volume of 100 mL so as to have a ratio of 400 μL, and then the volume was adjusted with ultrapure water. After filtration with a 0.45 μm membrane filter (ADVANTEC, DISMIC-25HP), it was subjected to HPLC analysis.

(HPLC conditions)
Column: Capcel Pak ADS AG120 (φ4.6 × 250 mm, particle size 5 μm)
Mobile phase: water: acetonitrile: ethyl acetate: phosphoric acid aqueous solution = 760: 210: 30: 0.38 solution detection: PDA 210-350 nm
A 280 nm chromatograph was used for quantification.
Column temperature: 40 ° C
Sample volume: 10 μL
Flow rate: 1 mL / min.

3. The sample liquid for measurement of catechin content was filtered through a 0.45 μm membrane filter (ADVANTEC, DISMIC-13HP), and then subjected to HPLC analysis.
(HPLC conditions)
Column: Mightysil (manufactured by Kanto Chemical Co., Inc.)
Mobile phase A liquid: acetonitrile: phosphoric acid aqueous solution = 10: 400 solution mobile phase B liquid: methanol: acetonitrile: phosphoric acid aqueous solution = 200: 10: 400 solution detection: UV 230 nm
Column temperature: 40 ° C
Sample temperature: room temperature Sample volume: 10 μl
Flow rate: 1 ml / min.

Example 2: Method for producing black tea polyphenol fraction (BTP-75) 500 g of black tea extract polyphenone PF (manufactured by Mitsui Norin Co., Ltd.) was stirred and dissolved in about 1500 ml of water at 60 ° C while stirring, and then ethyl acetate was added. Used to partition. The ethyl acetate layer obtained by repeating this operation 6 times was concentrated under reduced pressure, suspended in water and lyophilized. Subsequently, the ethyl acetate extract fraction was dissolved in a 30% aqueous ethanol solution (V / V) and then applied to a Diaion HP-20 column (100 ml, manufactured by Mitsubishi Chemical Corporation) equilibrated with a 30% aqueous ethanol solution. After washing with 700 ml of 30% aqueous ethanol solution, elution was performed with 800 ml of 60% aqueous ethanol solution to obtain a black tea polyphenol fraction containing theaflavin. This 60% ethanol aqueous fraction was concentrated under reduced pressure, suspended in water and freeze-dried to obtain about 20 g of a black tea polyphenol-rich fraction (BTP-75).
Table 2 shows the component composition of BTP-75.

Composition of black tea polyphenol fraction (BTP-75)

The black tea polyphenol fraction in Table 2 contained 56.6% theaflavin and 0.4% catechins.
The black tea polyphenols, theaflavins and catechins were determined in the same manner as in Example 1.

Example 3: Test for inhibiting glycated hemoglobin elevation by black tea polyphenol The glycated hemoglobin elevation inhibitory effect of black tea polyphenol fraction (BTP-45) was examined according to the following test method.

(Test method)
Spontaneously diabetic KKAy mice of 6 weeks old with an initial weight of 30 g are divided into two groups: a basic feed administration group (n = 8) and a BTP-45 added feed administration group (n = 7) obtained in Example 1. The feed shown in Table 3 was ingested for 46 days. On the 36th day from the start of the breeding, blood was collected from the tail vein, and hemoglobin A1c was measured. The measurement of glycated hemoglobin level is based on the concentration of hemoglobin A1c in whole blood
It was performed using. The results of measuring hemoglobin A1c of the collected blood are shown in Table 4 and FIG.

Feed composition of mice used in the test

Hemoglobin A1c measurement result

From Table 4 and FIG. 1, in the test group which ingested BTP-45, the value of hemoglobin A1c in the blood was falling significantly compared with the basic feed addition group. From this, it can be seen that when the black tea polyphenol fraction is ingested, the increase in glycated hemoglobin is remarkably suppressed.

Example 4: Test for inhibiting glycated hemoglobin elevation by black tea polyphenol The glycated hemoglobin elevation inhibiting effect of the black tea polyphenol-rich fraction (BTP-75) was examined according to the following test method.

(Test method)
Spontaneously diabetic KKAy mice of 6 weeks old with an initial weight of 30 g are divided into two groups: a basic feed administration group (n = 7) and a BTP-75-added feed administration group (n = 6) obtained in Example 2. The feed shown in Table 5 was ingested for 46 days. On the 36th day from the start of the breeding, blood was collected from the tail vein, and hemoglobin A1c was measured. The measurement of glycated hemoglobin level is based on the concentration of hemoglobin A1c in whole blood
It was performed using. The results of hemoglobin A1c measurement of the collected blood are shown in Table 6 and FIG.

Feed composition of mice used in the test

Hemoglobin A1c measurement result

From Table 6 and FIG. 2, in the test group which ingested BTP-75, the value of hemoglobin A1c in the blood was significantly reduced compared with the basic feed addition group. From this, it can be seen that when the black tea polyphenol-rich fraction is ingested, the increase in glycated hemoglobin is significantly suppressed.

  Below, the formulation example which mix | blended the glycated hemoglobin raise inhibitor based on this invention with functional food-drinks is shown. The functional food-drinks containing the glycated hemoglobin elevation inhibitor of the present invention can be ingested deliciously without impairing the original taste and aroma of the food-drinks.

Formulation Example 1: Green tea beverage containing glycated hemoglobin elevation inhibitor 900 mL of water was heated to 60 ° C., and 30 g of green tea leaves (variety name: gold) were added thereto and extracted for 6 minutes. Next, after removing the tea husk with a 30-mesh strainer, the extract was left to cool to 30 ° C. or less, and then filtered (industrial filter paper No. 26: manufactured by ADVANTEC, collected particle size = Clarification was performed by 3 μm) to obtain 760 mL of an extract.

  After diluting this green tea extract with ion-exchanged water to a drinking concentration (catechin concentration of 0.06% by weight) and adding L-ascorbic acid as an antioxidant to 0.03% by weight, sodium bicarbonate The pH was adjusted to a range of 6.1 to 6.3 to prepare a preparation solution. 0.04% by weight of the black tea polyphenol fraction (BTP-45) obtained in Example 1 was added and stirred well.

Next, this liquid was hot-packed under a temperature condition of 80 ° C. or higher. Thereafter, sterilization was performed by retort sterilization at 121 ° C. for 10 minutes (F ₀ = 10). This was cooled to room temperature to obtain a green tea beverage containing the glycated hemoglobin elevation inhibitor of the present invention.

Formulation Example 2: Oolong tea beverage containing a glycated hemoglobin elevation inhibitor 900 mL of water was heated to 80 ° C., and 30 g of Oolong tea (variety name: Oolong G) was added thereto and extracted for 6 minutes. Thereafter, the tea shells were removed, cooled and clarified in the same manner as in Formulation Example 1 to obtain 810 mL of oolong tea extract. This oolong tea extract is diluted with ion-exchanged water so as to have a drinking concentration (catechin concentration of 0.05% by weight), L-ascorbic acid is added as an antioxidant to a concentration of 0.03% by weight, and sodium bicarbonate. The pH was adjusted to a range of 6.1 to 6.3 to prepare a preparation solution. 0.07% by weight of the black tea polyphenol-rich fraction (BTP-75) obtained in Example 2 was added and stirred well.

Next, this liquid was hot-packed under a temperature condition of 80 ° C. or higher. Thereafter, sterilization was performed by retort sterilization at 121 ° C. for 10 minutes (F ₀ = 10). This was cooled to room temperature to obtain a oolong tea beverage containing the glycated hemoglobin elevation inhibitor of the present invention.

Formulation Example 3: Black Tea Beverage Containing Saccharified Hemoglobin Increase Suppressor The same method as Formulation Example 2 was carried out except that Oolong tea (variety name: oolong G) in Formulation Example 2 was changed to black tea (variety name: Nuwaya Area) A black tea beverage containing the glycated hemoglobin elevation inhibitor of the present invention was obtained.

Formulation Example 4: Orange 100% fruit juice drink containing glycated hemoglobin elevation inhibitor
1/6 concentrated orange juice 168g
Black tea polyphenol fraction (obtained in Example 1) 3g
Perfume

  The above components were dissolved in ion exchange water to make a total volume of 1000 ml. This was filled in a container and sterilized by heating at 65 ° C. for 10 minutes to obtain an orange 100% fruit juice drink containing the glycated hemoglobin elevation inhibitor of the present invention.

Formulation Example 5: Coffee Beverage Containing Saccharified Hemoglobin Elevation Inhibitor A commercially available coffee beverage (“Black Bottle Unsweetened”, manufactured by DyDo DRINCO Co., Ltd.) is added with the fraction containing 0.1% of the black tea polyphenol obtained in Example 2. A coffee beverage containing the glycated hemoglobin elevation inhibitor of the present invention was prepared by adding% by weight.

  The glycated hemoglobin elevation inhibitor of the present invention can be used for various foods and drinks as described above.

It is a graph which shows the glycated hemoglobin value at the time of ingesting BTP-45 to a KKAy mouse | mouth. It is a graph which shows the glycated hemoglobin value at the time of ingesting BTP-75 to a KKAy mouse | mouth.

Claims (4)

  A glycated hemoglobin elevation inhibitor comprising black tea polyphenol as an active ingredient.   The glycated hemoglobin elevation inhibitor according to claim 1, wherein the amount of black tea polyphenol is 40% by weight or more.   The glycated hemoglobin elevation inhibitor according to claim 1 or 2, wherein the glycated hemoglobin is hemoglobin A1c. Food / beverage products that contain black tea polyphenols and that are labeled for use in inhibiting glycated hemoglobin elevation.