JP2008156264A - Hyperglycemia after meal and blood uric acid reducing effect of aspalathus linearis - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To reduce hyperglycemia after meal and a blood uric acid and to prevent diabetes and gout. <P>SOLUTION: The food and beverage for ameliorating hyperglycemia after meal and the food and beverage for reducing a blood uric acid comprise Aspalathus linearis or its extract. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a food or drink or an improving agent for improving postprandial hyperglycemia. The present invention also relates to a food and drink for lowering blood uric acid, a preventive or ameliorating agent for hyperuricemia, and a prophylactic or therapeutic agent for gout.

  Postprandial hyperglycemia is seen in the diabetic reserve army, and if left untreated, the ability to secrete insulin decreases and it progresses to diabetes. Therefore, it is important to prevent the increase in blood glucose level after meals in order to prevent diabetes.

  Also, if the blood uric acid level is high, uric acid crystals precipitate on joints and become gout, so that it is necessary to lower the blood uric acid level.

  Rooibosti (scientific name Aspalathus linearis) is a kind of leguminous plant that inhabits the Sedelberg Mountains in South Africa (Non-patent Document 1). This tea leaf has been drunk as a healthy tea in South Africa and Europe for more than a century (Non-patent Documents 1 and 2), and is rich in minerals, manganese, and flavonoids (Non-patent Document 3), and has an antioxidant effect. (Non-patent Document 4). Rooibos tea does not contain caffeine or alkaloids, and contains little tannin (Non-patent Documents 1 and 2).

Rooibos tea has radiation protection (Non-patent Document 5), suppression of lipid peroxide accumulation due to aging (Non-Patent Document 6), anti-HIV virus action (Non-Patent Document 7), anti-allergic action (Non-Patent Document 8). ) And many other physiological and pharmacological actions have been reported, and health effects such as prevention of adult diseases are expected.
Morton JF: Rooibos tea, Aspalathus linearis, a caffeineless, low-tannin beverage., Economic Botany., 37, 164-173 (1983) Nakano M, Nakashima H, and Itoh Y: Anit-human immunodeficiency virus activity of oligosaccharides from rooibos tea (Aspalathus linearis) extracts in vitro.Leukemia., 11 (Suppl 3), 128-130 (1997) Shimoi K, Masuda S, Shen B, Furugori M and Kinae N: Radioprotective effects of antioxidative plant flavonoids in mice.Mutat.Res., 350, 153-161 (1996) Yoshikawa T, Naito Y, Oyamada H, Ueda S, Tanigawa T, Takemura T, Sugino S and Kondo M: Scavenging effects of Aspalathus linearis (rooibos tea) on active oxygen species., Adv Exp Med Biol., 264, 171-174 (1990) Komatsu K, Kator K, Mitsuda Y, Mine M and Okumura Y: Inhibitory effects of rooibos tea, Aspalathus linearis, on X-ray-induced C3H10T1 / 2 cell transformation.Cancer Letts., 77, 33-38 (1994) Inanami O, Asanuma T, Inukai N, Jin T, Shimokawa S, Kasai N, Nakano M, Sato F and Kuwabara M: the suppression of age-related accumulation of lipid peroxides in rat brain by administration lf rooibos tea (Aspalathus linearis). , Neurosci. Lett., 196, 85-88 (1995) Nakano M, Itoh Y, Mizuno T and Nakashima H: Polysaccharide from Aspalathus linearis with strong anti-HIV activity., Biosci. Biotechnol. Biochem., 61, 267-271 (1997) Hesseling PB and Joubert JR: The effect of rooibos tea on the type I allergic reaction., S. Afr. Med. J., 62, 1037-1038 (1982)

  An object of the present invention is to improve postprandial hyperglycemia.

  Another object of the present invention is to reduce the blood uric acid concentration.

As a result of repeated investigations on the pharmacological action of rooibos tea, the present inventor unexpectedly reduced the postprandial blood glucose level by preventing rooibos tea from increasing postprandial hyperglycemia, and further reducing the blood uric acid concentration. It was found to be effective in preventing or treating hyperuricemia and gout.
1. Food and drink for improving postprandial hyperglycemia, including rooibos tea or its extract.
2. Use of rooibos tea or its extract for the production of food and drink for improving postprandial hyperglycemia.
3. Postprandial hyperglycemia improving agent containing rooibos tea or its extract.
4). A food and drink for lowering blood uric acid containing rooibos tea or its extract.
5. Use of rooibos tea or its extract for the production of food and drink for lowering blood uric acid.
6). A blood uric acid lowering agent containing rooibos tea or its extract.
7). A preventive or therapeutic agent for hyperuricemia or gout containing rooibos tea or its extract.

  Rooibos or its extract can reduce uric acid in blood by ingestion. Decreasing blood uric acid levels can prevent or delay the morbidity such as hyperuricemia and gout, and improve the symptoms in patients with these diseases.

  Furthermore, postprandial hyperglycemia can be suppressed by ingesting rooibos tea or an extract thereof at the same or almost the same time as food, particularly sugar-containing food. Since postprandial hyperglycemia increases insulin secretion and exhausts insulin-secreting cells, leading to diabetes, Rooibos or its extract is more likely to have a higher blood glucose level, or the pre-diabetes It is possible to effectively suppress the transition, or delay the time even when transitioning to diabetes.

  Long-term intake of rooibos tea or its extract can slowly and continuously lower postprandial blood glucose and blood uric acid levels. Can prevent various diseases caused by diabetes.

  Rooibos or its extract is suitable for consumption by subjects with diabetes, gout risk factors (genetic, environmental predisposition, etc.) because it has no side effects and can be safely ingested for a long time.

In the present specification, rooibos tea means tea leaves (including finely divided ones) that can be obtained by fermenting leaves of leguminous shrubs with the scientific name Aspalathus Linearis. The rooibos extract includes an extract with an aqueous solvent such as water and water-containing ethanol, and an aqueous extract at a temperature from room temperature to the boiling point is preferably exemplified. The extract may be an extract or a solid obtained by evaporating a solvent (particularly water).
Rooibos tea can ingest blood sugar levels after meals by ingesting tea leaves in cold water, hot water or hot water with food as a beverage. To reduce blood uric acid levels, Rooibos or its extract may be taken regardless of the time of meal. Alternatively, rooibos tea (tea leaf) itself may be powdered and taken as needed, rooibos tea (tea leaf) is used for cooking meat, fish and other dishes, miso soup, soup, noodles, rice, cakes, etc. May contain a rooibos tea component.
It is preferable to include rooibos tea or an extract thereof in a food with a high sugar content such as sugar, or a food with a high content of nucleic acid / purine such as meat, since the postprandial blood glucose level or blood uric acid level can be lowered.
Furthermore, rooibos tea or its extract can lower postprandial blood glucose level and blood uric acid level in a dose-dependent manner, and intake of rooibos tea or its extract according to the intake of foods that increase blood glucose level or uric acid. The amount can be adjusted.

  Rooibos or its extract can be used as food or drink per se, or alone or in combination with a suitable non-toxic oral ingestible carrier, diluent or excipient (tablets, dragees, foams) Tablets, film-coated tablets, chewable tablets, etc.), capsules, troches, powders, fine granules, granules, solutions, drinks, suspensions, emulsions, pastes, creams, injections (amino acid infusions, electrolyte infusions, etc.) Or a preparation for food or medicine such as sustained release preparations such as enteric tablets, capsules and granules. The content of rooibos tea or its extract in the preparation can be appropriately selected, but is generally in the range of 0.01 to 100% by weight.

  Specific examples of foods and drinks that can be prepared by adding and blending rooibos tea or an extract thereof according to the present invention include, for example, beverages (soft drinks, mineral drinks, tea drinks, etc.), milk drinks, lactic acid bacteria Beverages, carbonated drinks, alcoholic beverages (sake, western liquor, shochu, beer, fruit liquor, etc.), pastes (fruit paste, vegetable paste, sesame paste, seaweed paste, etc.), Western confectionery (chocolate, gum, gummy, jelly, candy, cookies) , Crackers, biscuits, snacks, cakes, pudding, etc.), Japanese confectionery, ice confectionery (ice cream, ice candy, sorbet, etc.), retort food (curry, miscellaneous cooking, tea bowl, rice porridge, soup, meat sauce, demiglace sauce, meatball, hamburger, Oden seeds, red rice, etc.), instant food (improvised ramen, instant udon, instant soba, Soba Yakisoba, Instant Spaghetti, Instant Wonton Noodles, Instant Harusame, Miso Soup, etc.), Bottled / Canned, Jelly Food (Jelly, Agar, Terrine, Jelly Drink, etc.), Processed Fruit (Jam, Marmalade, Syrup Pickled, Dried) Fruit), processed vegetables (vegetable jam, etc.), processed cereal foods (noodles, pasta, bread, rice noodles, etc.), pickles, fish products (kamaboko, chikuwa, hampen etc.), livestock products (ham, sausage, salami, bacon, etc.) ), Plums, tofu, side dishes, frozen foods and the like.

  Examples of foods that can be prepared by adding and blending the rooibos tea or extract thereof according to the present invention include so-called health foods, functional foods, dietary supplements, supplements, foods for specified health use, foods for the sick, and combinations for the sick It is good also as food (Ministry of Health, Labor and Welfare, kind of special-purpose food) or food for elderly people (Ministry of Health, Labor and Welfare, kind of special-purpose food). In particular, the blood sugar level is high, or it is preferably blended in foods for patients such as diabetic preparatory group, diabetic patients, gout or hyperuricemia patients.

  The rooibos tea or extract thereof of the present invention can suppress postprandial hyperglycemia by being eaten by a postprandial hyperglycemic human having a postprandial blood glucose level of about 140 to 200 mg / dl or more. Moreover, even for humans having a postprandial blood glucose level lower than this, the risk of developing diabetes can be reduced for humans having a genetic and environmental predisposition.

  In addition, the rooibos tea or the extract of the present invention reduces the blood uric acid level and reduces the risk of developing gout when ingested by humans with a blood uric acid level of about 7-9 mg / dl or higher. Can be made. Moreover, even if the blood uric acid level is 7 mg / dl or less, the risk of developing hyperuricemia and gout can be reduced in humans who have a genetic and environmental predisposition.

  The rooibos tea or extract thereof of the present invention can lower blood glucose level and blood uric acid level after meal by oral ingestion, and postprandial blood glucose level and blood uric acid by continuously ingesting rooibos tea or extract thereof. In order to reduce the level strongly and continuously, it is useful as a food for preventing diabetes and gout, particularly as a functional food for preventing diabetes and gout, a food for specified health use, and the like.

  When the rooibos tea or the extract thereof of the present invention is used to lower the postprandial hyperglycemia and blood uric acid level, the weight of the dry tea leaves of rooibos tea is generally 1 mg to 200 g per day for an adult having a body weight of 60 kg. Orally, preferably about 10 mg to 20 g, more preferably about 100 mg to 2 g.

Hereinafter, the present invention will be described in more detail with reference to examples.
Example 1: Inhibitory action of rooibos tea on xanthine oxidase (XOD)
(1) 100 mM sodium phosphate buffer (pH 7.4) 1.0 mL
(2) 0.3 mM xanthine 0.33 mL
(3) H ₂ O 0.27mL
(4) Sample 0.2mL
(5) 0.2 unit / mL xanthine oxidase (Roche from cow milk, 20unit / mL) 0.2mL

  The above (1) to (4) were mixed in a quartz cell, the absorbance at 292 nm was recorded for 1 minute at 30 ° C. with an ultraviolet-visible absorptiometer (Shimadzu UV265), (5) was added, and after mixing, 292 nm The change in absorbance at was recorded.

  From the resulting chart, calculate the amount of uric acid produced per minute using the molecular extinction coefficient of uric acid, which is the product, from the change in absorbance from 0.5 to 1.5 minutes after addition and mixing of (5). Was defined as xanthine oxidase activity.

  As a sample, rooibos tea having a concentration of 0, 10, 20, 50, 100, 200, 500, 1000, 2000 (μg / mL) was used. The results are shown in Table 1.

  From the results in Table 1, it is clear that rooibos tea has an inhibitory effect on xanthine oxidase (XOD), and has the effect of suppressing uric acid production, in which xanthine is degraded by xanthine oxidase in vivo and inhibits the process of producing uric acid. Became.

Example 2: Postprandial Blood Glucose Inhibition Test Material and Method 1) Test Substance Rooibos Tea used a product of Daisho. 50 g of distilled water containing 5 g of rooibos tea, boiled and boiled for 5 minutes was used as a stock solution.

2) Test animals Purchased 5-week-old male SD rats (Crlj: CD (SD), SPF) produced by Charles River Japan, temperature 23 ± 2 ° C (actual measured 22-24 ° C), humidity All fresh animals set at 30-80%, ventilation rate 12 times / hour (all fresh air method), lighting 12 hours / day (6:30 am-6:30 pm, illuminance 150-450 lux) In the breeding room (room 616), one animal was housed individually in a single section of a stainless steel wire mesh 5-cage cage (760W × 250D × 150Hmm). During the breeding period, solid feed (CRF-1, Oriental Yeast Co., Ltd.) and water were freely consumed.

3) Test method A group of 5-6 rats was used in the experiment. The rats were preliminarily raised for about 1 week, divided into groups based on body weight (167 to 207 g), fasted for about 20 hours and then orally administered with a rooibos stock solution at a volume of 1.7, 5 and 15 mL / kg. A single oral dose of maltose 2 g / kg was administered together with rooibos tea, and blood was collected before administration and at 30, 60 and 120 minutes after administration to measure blood glucose levels. In the control group, distilled water was orally administered in the same manner.

4) Blood glucose level measurement The blood glucose level was measured using a glucocardi meter for blood glucose measurement (manufactured by Arkley Factory Co., Ltd.).

5) Calculation of pharmacokinetic parameters The blood glucose elevation value obtained by subtracting the blood glucose level before administration from the blood glucose level obtained at each time point after administration was used for the calculation. The maximum blood concentration (Cmax) and its arrival time (Tmax) were measured values, and the area under the blood concentration-time curve (AUC _0-3 ) up to 2 hours after administration was determined by the trapezoidal method.

6) Statistical processing All results were expressed as mean ± standard error (SE). Statistical analysis was performed after analysis of variance, and each group was compared with the control group by Dunnett's multiple comparison test, and the significance level was determined to be 5%.

Results Fig. 1 shows the results of oral administration of maltose together with the test substance to rats, and the blood glucose level measured after 0, 30, 60 and 120 minutes. Fig. 2 shows the pharmacokinetic parameters for the increase in blood glucose level. It was.

  The average blood glucose level before maltose load in each group was in the range of 66 to 70 mg / dL, and there was no difference between the groups. The blood glucose level in the control group increased after maltose loading, reached 163 ± 6 mg / dL 30 minutes after administration, increased by 96 mg / dL relative to the average blood glucose level before loading, then decreased, and doses 1 and 2 The mean blood glucose level after time was 134 ± 13 mg / dL and 71 ± 5 mg / dL, respectively, and the blood glucose level after 2 hours of administration almost showed the value before maltose load (FIG. 1). In the administration of Rooibos at 1.7, 5 and 15 mL / kg, the blood glucose level reached the maximum blood concentration 30 minutes after administration, 86 ± 10 mg / dL and 71 ± 6 mg, respectively, compared to the values before loading / dL and 60 ± 8 mg / dL were increased, but a dose-dependent decrease trend was observed compared to the blood glucose level of the control group, and at 15 mL / kg, there was a significant decrease compared to that of the control group (Fig. 1). In both groups, blood glucose levels subsequently declined, and at 2 hours after administration, almost the initial values (1.7, 5, and 15 mL / kg, 64 ± 4 mg / dL, 60 ± 3 mg / dL, and 71 ± 3 mg, respectively) / dL) (FIG. 1).

When the change in blood glucose level was analyzed pharmacokinetically, there was no difference in the time to reach the maximum blood concentration of blood glucose level (Tmax) from the control group at any dose (FIG. 2). The area under the blood concentration-time curve in the control group (AUC _0-3 ) was 101 ± 12 mgh / dL, compared to 87 for each administration of Rooibos at 1.7, 5 and 15 mL / kg. They were ± 8 mg · h / dL, 73 ± 5 mg · h / dL and 70 ± 4 mg · h / dL. There was a dose-dependent decrease in the area under these blood concentration-time curves (AUC _0-3 ), with a significant decrease at 15 mL / kg of Rooibos tea (FIG. 2).

  As described above, rooibos tea suppressed the increase in blood glucose level in a dose-dependent manner at 30 minutes after administration, and a significant inhibitory effect was observed at 15 mL / kg. Therefore, it was suggested that rooibos tea has an inhibitory effect on postprandial blood glucose rise.

Example 3: Reduction of blood uric acid levels Test materials and methods
1． Test substance Rooibos tea used was provided by Daisho Co., Ltd. Allopurinol (lot number 046K0668, SIGMA-ALDRICH) was used as a positive control substance. In addition, oxonic acid potassium salt (Lot No. 11022HD, SIGMA-ALDRICH) and uric acid C-Test Wako (Lot No. DP166, Wako Pure Chemical Industries, Ltd.) were used.

2． Test substance preparation
50 g of distilled water containing 5 g of rooibos tea, boiled and boiled for 5 minutes was used as a stock solution. Allopurinol is dissolved in 5% gum arabic (Lot No. CEN7773, Wako Pure Chemical Industries, Ltd.) aqueous solution, and oxonic acid potassium salt is dissolved in 0.5% carboxymethyl cellulose (Lot No. A8846, Katayama Chemical Co., Ltd.) aqueous solution. And used for testing.

3． Animals used: 5-week-old male SD rats (Crlj: CD (SD), SPF) produced by Nippon Charles River Co., Ltd., purchased at a temperature of 23 ± 2 ° C (actual measurement 22-24 ° C), humidity 30- All-fresh animal breeding room set to 80%, ventilation frequency 12 times / hour (all fresh air method), lighting 12 hours / day (6:30 am to 6:30 pm, illuminance 150 to 450 lux) (Room 616) were housed individually and housed individually in one section of a stainless steel wire mesh 5-series cage (760W × 250D × 150Hmm). During the breeding period, solid feed (CRF-1, Oriental Yeast Co., Ltd.) and water were freely consumed.

Four. Test Method (1) Test Method This test was conducted in accordance with Yoshizumi et al. (Yakugaku Zasshi., 125 (3), 315-321 (2005)), Osada et al. (Eur. J. Pharmacol., 241, 183-188 (1993)) , As well as Yonetani (Jpn. J. Pharmacol., 30, 829-840 (1980)). That is, after completing the quarantine acclimation for one week, the rats were distributed so that the body weights were averaged in each group, and 5 to 6 rats per group were treated with the hyperuricemia group, the rooibos tea 0.5 mL / kg administration group, 1.7 mL / The groups were divided into 5 groups: a kg administration group, a 5 mL / kg administration group, and an allopurinol 10 mg / kg (10 mL / kg) administration group.

  Rats were used under non-fasting conditions. First, 500 mg / kg oxonic acid 0.5% carboxymethylcellulose aqueous solution was orally administered to rats of all groups in a volume of 10 mL / kg, and one hour later, a test substance was orally administered once to each group. In the hyperuricemia control group, distilled water was orally administered in the same manner. Blood was collected from the jugular vein before oxonic acid administration and 2 and 4 hours after test substance administration, and the serum was prepared for uric acid measurement.

(2) Uric acid concentration measurement method The uric acid concentration in serum was measured using uric acid C-Test Wako (Uricase / TOOS method). That is, mix 50 mL of serum with 3 mL of chromase using uricase and N-ethyl-N- (2-hydroxy-3-sulfopropyl) -m-toluidine sodium (TOOS), and warm at 37 ° C for 5 minutes. After the color reaction, the absorbance at 555 nm was measured using a spectrophotometer (SHIMADZU UV-1200).
A calibration curve was prepared from the uric acid standard solution (10 mg / dL), and the uric acid concentration was calculated from the absorbance.

Five. Statistical processing The measured values are shown as mean ± standard error.

  The significant difference test with the hyperuricemia control group is a one-way analysis of variance. If a significant difference is observed, a Dunnet-type multiple comparison test is performed between the test substance administration group and the hyperuricemia control group. went. The significance level was 5%. (Analysis software: EXAS, manufactured by SAS Institute Inc.)

ResultsThe blood uric acid concentration before oxonic acid administration was 2.43 ± 0.09 mg / dL for the hyperuricemia control group, 2.70 ± for the allopurinol 10 mg / kg administration group and the rooibosite 0.5, 1.7, 5 mL / kg administration group, respectively. 0.04, 2.69 ± 0.06, 2.66 ± 0.05, and 2.61 ± 0.06 mg / dL, with no difference between groups.

  The change in blood uric acid concentration before administration of the test substance and 2 and 4 hours after administration is shown in FIG. The blood uric acid concentration in the hyperuricemia control group increased to 1.6 times (3.86 ± 0.15 mg / dL) 2 hours after administration of distilled water and almost 4 hours after administration. (2.81 ± 0.36 mg / dL). The uric acid concentrations at 2 hours after administration for each of the Rooibos tea 0.5, 1.7, and 5 mL / kg groups were 3.74 ± 0.19, 3.23 ± 0.12, and 2.61 ± 0.10 mg / dL, suppressing the increase in uric acid in a dose-dependent manner. In particular, a significant lower uric acid level was observed in the rooibosite 1.7 and 5 mL / kg groups compared to the hyperuricemia control group (FIGS. 3 and 4). The uric acid concentrations of the rooibos tea 0.5, 1.7, and 5 mL / kg groups at 4 hours after administration were 2.47 ± 0.10, 1.87 ± 0.11, and 2.16 ± 0.32 mg / dL respectively, and uric acid continued 2 hours after administration in any group. The concentration showed a low value, and in particular, a significant lower value of uric acid was observed in the Rooibosite 1.7 mL / kg group compared to the hyperuricemia control group (FIGS. 3 and 5). Blood uric acid concentrations at 1.27 ± 0.07 mg / dL and 1.46 ± 0.07 mg / dL after administration of allopurinol, a positive control drug, were 1.27 ± 0.07 mg / dL and 1.46 ± 0.07 mg / dL, respectively. ,Five).

Discussion In humans, dietary nucleic acids and purine compounds are excreted in the urine in the form of uric acid as the end product of purine metabolism. However, in rodents such as mice and rats, uricase, a urate oxidase, is metabolized from uric acid to allantoin and excreted in the urine. In this study, hyperuricemia model animals were prepared by administering oxonic acid, a uricase inhibitor, and the effect of rooibos tea on lowering blood uric acid was examined.

In the process of producing uric acid from nucleic acids and purine compounds, xanthine oxidase (hereinafter referred to as XOD) is an important enzyme that catalyzes the reaction, and the production of uric acid is reduced by inhibiting XOD. Allopurinol, a uric acid production inhibitor used as a positive control substance, is an XOD inhibitor and acts competitively with XOD, and oxypurinol, a metabolite of allopurinol, is non-competitive with XOD. Inhibiting both pathways of hypoxanthine to xanthine and xanthine to uric acid (Eur. J. Pharmacol., 241, 183-188 (1993)). This time, allopurinol 10 mg / kg significantly decreased blood uric acid concentration 2 and 4 hours after administration, and rooibosti administration was significant in 1.7 and 5 mL / kg groups 2 hours after administration. Declined. Rooibos tea is rich in flavonoids, and flavonoids have XOD inhibitory activity. Therefore, it is considered that the uric acid lowering action of rooibos tea 2 hours after administration is due to XOD inhibition. At 4 hours after administration of the test substance, the value of uric acid decreased as a whole, probably because urinic acid began to be metabolized to allantoin because the inhibitory effect of uricase by oxonic acid faded with time.
As described above, it was revealed that rooibos tea has a blood uric acid lowering action in a hyperuricemia model rat induced by oxonic acid.

Formulation Example 1: Production of rooibos tea powder Rooibos tea (Daishao Co., Ltd.) tea leaves were finely pulverized and classified by passing through a 200 mesh sieve to obtain rooibos tea powder.
Formulation Example 2 (Manufacture of canned rooibos tea beverage)
10 kg of tea leaves of Rooibos tea (Daisho) were put into a 250 mesh nylon filter bag and extracted for 5 minutes with gentle stirring in 400 liters of tap water passed through an ion exchange resin heated to 80 ° C. Thereafter, the tea husk was removed, 200 g of sodium ascorbate was added, and 200 ml of beverage cans were filled under a nitrogen gas flow, sterilized by retort, and cooled to obtain a canned rooibos tea beverage.
Formulation Example 3 (Production of rooibos tea ice cream)
2 parts by weight of skim milk powder mixed in advance with stirring to 20 parts by weight of whole milk heated to 50 ° C., 5 parts by weight of granulated sugar, rooibos tea powder of Formulation Example 1 or its extracted / lyophilized product 5 Part by weight and 0.3 part by weight of stabilizer were added, mixed uniformly, and then heated to 80 ° C. Next, 30 parts by weight of whole milk, 20 parts by weight of fresh cream, 20 parts by weight of whole fat-sweetened condensed milk, and 0.3 parts by weight of an emulsifier are placed in a mixing tank, and the above mixture is added with stirring to make an ice cream mix. Sterilized at 80 ° C. for 30 minutes. After sterilization, it was applied to a homogenizer, quenched, and aged at 3-4 ° C. for 48 hours. Next, it was adjusted to overrun 70 with an ice cream freezer, filled in a predetermined cup immediately after freezing, and cooled to obtain an ice cream with rooibos tea.
Formulation Example 4 (Production of rooibos tea gourd)
7.5 parts by weight of yarn agar was immersed in 300 parts by weight of water overnight to swell. Dissolve 600 parts by weight of granulated sugar in this water-swelled yarn agar solution, pass through a fine sieve, and boil it to 105 ° C. 400 parts by weight of white ginger and rooibos tea powder of Formulation Example 1 or its 10 parts by weight of the extracted / lyophilized product was added, heated to such an extent that it could not be burnt, and gradually kneaded while stirring. Into this, 300 parts by weight of waterpox was mixed and filled in a container to obtain a rooibos tea gourd.
Formulation Example 5 (Manufacture of rooibos tea jelly)
70 parts by weight of water, 5 parts by weight of rooibos tea powder of Prescription Example 1 or extraction / lyophilized product thereof, 0.6 parts by weight of carrageenan, 0.1 part by weight of sodium citrate, 20 parts by weight of fructose / glucose liquid sugar and granulated After adding 5 parts by weight of sugar and stirring and mixing, it was heated to 85 ° C., filled into a container, sterilized and cooled to obtain a jelly in a container.
Formulation Example 6 (Production of rooibos teacup)
40 parts by weight of granulated sugar and 200 parts by weight of starch syrup were mixed and boiled at 150 ° C. with stirring. After boiling, the mixture was cooled to 100 ° C., rooibos tea powder of Prescription Example 1 or 20 parts by weight of the extracted / lyophilized product was added and mixed, poured into a mold, cooled and punched to obtain rooibos tea bowl.
Formulation Example 7 (Manufacture of sponge cake with rooibos tea)
100 parts by weight of whole egg, 100 parts by weight of sugar and 15 parts by weight of emulsified oil / fat are mixed, and 35 parts by weight of water, 100 parts by weight of weak flour, and rooibos tea powder of Formulation Example 1 or extracted / lyophilized product 5% by weight. The dough was mixed, and 300 g of the dough was put on a No. 6 deco stand, and baked at 170 ° C. for 25 minutes to obtain a sponge cake with rooibos tea.
Formulation Example 8 (Manufacture of rooibos tea cookies)
50 parts by weight of margarine and 60 parts by weight of sugar were mixed, 23 parts by weight of whole egg and 4 parts by weight of milk were added, and the mixture was stirred and mixed until creamed. Next, 10 parts by weight of rooibos tea powder of Formulation Example 1 or an extracted / lyophilized product thereof, 1 part by weight of baking powder and 100 parts by weight of weak flour were added. This dough was molded, cooled and hardened, cut into 3 mm thicknesses, arranged on a top plate, and baked at 180 ° C. for 15 minutes to obtain rooibos tea-containing cookies.
Formulation Example 9 (Manufacture of rooibos tea soba)
30 parts by weight of the modified powder, 10 parts by weight of rooibos tea powder of Formulation Example 1 or its extracted / lyophilized product, 60 parts by weight of strong powder and 28 parts by weight of water were mixed for 10 minutes while stirring by hand. The obtained mixture was collected in a lump, rolled into a plate shape with a roll, and then cut into a width of 3 mm to obtain rooibos tea buckwheat noodles.
Formulation Example 10 (Manufacture of milk drink with rooibos tea)
To 20 parts by weight of milk, 5 parts by weight of rooibos tea powder of Formulation Example 1 or an extract / lyophilized product thereof, 8 parts by weight of sugar, 0.2 part by weight of stabilizer and 0.1 part by weight of emulsifier were added and mixed. Next, this mixture was added to 80 parts by weight of milk heated to 40 ° C., stirred at 65 ° C. for 30 minutes, and further homogenized by a homogenizer. The plate was sterilized at 120 ° C. and filled into a container to obtain a milk drink containing rooibos tea.

Changes in rat blood glucose levels after maltose loading. Data are shown as mean ± standard error (n = 5-6). *: p <0.05 vs control, Dunnett's multiple comparison test Pharmacokinetic parameters regarding the effect of rooibos on rat blood glucose concentration after maltose loading. Data are shown as mean ± standard error (n = 5-6). *: p <0.05 vs. Dunnett's multiple comparison test Changes in rat blood uric acid concentration after administration of rooibos tea. Data are shown as mean ± standard error (n = 5-6). *: p <0.05, **: p <0.01, ***: p <0.001 vs hyperuricemia control group (Dunnett type multiple comparison test) Rat blood uric acid concentration 2 hours after administration of rooibos tea. Data are shown as mean ± standard error (n = 5-6). *: p <0.05, ***: p <0.001 vs hyperuricemia control group (Dunnett type multiple comparison test) Rat blood uric acid concentration 4 hours after administration of rooibos tea. Data are shown as mean ± standard error (n = 5-6). *: p <0.05, **: p <0.01 vs hyperuricemia control group (Dunnett type multiple comparison test)

Claims (7)

Food and drink for improving postprandial hyperglycemia, including rooibos tea or its extract. Use of rooibos tea or its extract for the production of food and drink for improving postprandial hyperglycemia. Postprandial hyperglycemia improving agent containing rooibos tea or its extract. A food and drink for lowering blood uric acid containing rooibos tea or its extract. Use of rooibos tea or its extract for the production of food and drink for lowering blood uric acid. A blood uric acid lowering agent containing rooibos tea or its extract. A preventive or therapeutic agent for hyperuricemia or gout containing rooibos tea or its extract.

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