JP2008259498A - Saccharometabolism-improving food composition and/or visceral fat reducing food composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an excellent technique for lowering a blood glucose level. <P>SOLUTION: It was obtained as a new knowledge that the joint use of a lactic acid bacteria fermentation product of a balsam pear and a magnesium salt helps lower a blood glucose level. Consequently, a saccachrometabilism improver and/or a visceral fat reducing agent contains the lactic acid bacteria fermentation product and a magnesium salt (preferably a magnesium oxide). Furthermore, preferably the saccharometabolism improving agent and/or the visceral fat reducing agent is mixed with a mulberry leave extract. As lactic acid bacteria, a lactobacillus pentosus is suitable. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a sugar metabolism-improving food composition and / or a visceral fat-reducing food composition, a sugar metabolism-improving agent and / or a visceral fat-reducing agent, and more particularly, a sugar metabolism containing a bitter gourd lactic acid bacteria fermentation product and a magnesium salt. The present invention relates to an improved food composition and / or a visceral fat reducing food composition and a sugar metabolism improving agent and / or a visceral fat reducing agent.

  In recent years, bitter gourd, a common food in the Okinawa region, is becoming a common food throughout Japan. And various physiological activities are reported about bitter gourd or its extract. For example, the action of increasing the blood concentration of high-density lipoprotein cholesterol (Patent Document 1), the action of improving lipid metabolism by the combination of bitter gourd oil and bitter melon solvent extract (Patent Document 2), the angiotensin converting enzyme inhibitory action ( Patent Document 3), an action to suppress an increase in blood glucose level by an extract made of bitter gourd water (Patent Document 4) and the like have been reported.

  In addition, fermented products obtained by allowing microorganisms to act on bitter gourd are known. For example, tyrosinase inhibitory action, α-glucosidase inhibitory action, lipase inhibitory action (Patent Document 5) by fermentation broth, lactic acid bacteria Fermented bitter tea (Patent Document 6) has been reported.

In addition, mulberry leaf extract is known to have an action of inhibiting enzymes such as amylase and glucosidase, and is known to suppress an increase in blood sugar level due to suppression of food degradation.
JP 2001-278804 A JP 2005-232145 A JP 2001-335494 A JP 2003-128571 A JP 2006-075083 A JP 2003-169621 A

  An object of the present invention is to obtain an excellent sugar metabolism improving action and / or visceral fat reducing action by fermenting bitter gourd, which is said to have an antidiabetic action, with lactic acid bacteria and using it together with a magnesium salt.

  As a result of intensive studies in view of the above-mentioned problems of the prior art, the present inventors have found that blood sugar levels in blood are lowered by using a bitter gourd lactic acid bacteria fermentation product and a magnesium salt together, and the present invention has been completed. I let you.

That is, the present invention provides the following food composition for improving sugar metabolism and / or food composition for reducing visceral fat.
Item 1.
A food composition comprising a bitter gourd lactic acid bacterium fermentation product and 0.05 to 7% by weight of a magnesium salt.
Item 2.
Furthermore, a mulberry leaf extract is contained, The food composition of Claim 1 characterized by the above-mentioned.
Item 3.
The magnesium salt is selected from the group consisting of magnesium oxide, magnesium phosphate tetrahydrate, magnesium phosphate pentahydrate, magnesium phosphate octahydrate, magnesium chloride hexahydrate, magnesium hydroxide and magnesium carbonate. The food composition according to claim 1 or 2, which is at least one kind.
Item 4.
The lactic acid bacteria fermentation product is fermented by at least one lactic acid bacterium selected from the group consisting of Lactobacillus plantarum, Lactobacillus pentosus, Lactobacillus brevis and Pediococcus pentosus. 4. The food composition according to any one of 3.
Item 5.
The food composition according to any one of claims 2 to 4, wherein the mulberry leaf extract is a hot water extract.

The present invention also provides:
Bitter gourd lactic acid bacteria fermentation product,
Provided is a food for improving sugar metabolism and / or reducing visceral fat containing 0.05 to 7% by weight of a magnesium salt and mulberry leaf extract.
Furthermore, the food for improving sugar metabolism and / or reducing visceral fat is:
The magnesium salt is preferably a group consisting of magnesium oxide, magnesium phosphate tetrahydrate, magnesium phosphate pentahydrate, magnesium phosphate octahydrate, magnesium chloride hexahydrate, magnesium hydroxide and magnesium carbonate. At least one selected from
The lactic acid bacteria fermented product is preferably fermented with at least one lactic acid bacterium selected from the group consisting of Lactobacillus plantarum, Lactobacillus pentosus, Lactobacillus brevis and Pediococcus pentosus,
The mulberry leaf extract is preferably a hot water extract.

  The improvement of sugar metabolism is to improve the poor metabolism of carbohydrates to obtain a more normal sugar metabolism state. For example, the metabolic pathway of carbohydrates does not work normally in the process of carbohydrates becoming energy, such as hyperglycemia caused by insufficient insulin action, and the use of carbohydrates may be inhibited. It is to promote the use of carbohydrates. When the glucose metabolism is improved, an increase in blood glucose level after a meal can be suppressed, and the blood glucose level can be lowered to a normal level as soon as possible. On the other hand, poor metabolism of carbohydrates causes chronic hyperglycemia, which causes systemic vascular disorders and further complications such as neuropathy and retinopathy. Therefore, improved glucose metabolism is useful for preventing or improving these vascular disorders and their complications.

  Visceral fat reduction is to reduce the amount of visceral fat (mesenteric fat) accumulated. Visceral fat-type obesity resulting from visceral fat accumulation causes abnormal sugar / lipid metabolism, hypertension, and abnormal production of adipocytokine (endocrine factor) that causes cardiovascular disease. For this reason, a decrease in the amount of visceral fat accumulated is useful for the prevention or improvement of these diseases.

  In the present invention, bitter gourd lactic acid bacteria fermentation product is obtained by fermenting bitter gourd with lactic acid bacteria. Bitter melon (Momordica charantia L.), sometimes referred to as vine moth, is a plant belonging to the cucurbitaceae native to tropical Asia and is cultivated mainly in tropical Asia, China and Okinawa Prefecture, and the fruits are mainly edible It is offered to. The bitter gourd lactic acid bacteria fermented product is obtained by extracting bitter gourd into a shape suitable for fermentation, for example, puree, juice, bitter gourd extract (bitter gourd, bitter gourd powder, dried bitter gourd etc. with an extraction solvent such as water. ), Powder, etc., water can be added as necessary, and lactic acid bacteria can be inoculated and fermented.

  Prior to fermentation, the present invention may include a heat treatment generally called blanching for the purpose of inactivation of bitter gourd-derived enzymes. Preferably, it can include a heat treatment step for sterilizing bitter gourd-derived microorganisms, which has more severe heating conditions than blanching.

  Examples of the heat treatment include a method in which bitter gourd is immersed in hot water of 90 ° C. or higher, preferably 95 ° C. or higher. The treatment time can be appropriately set depending on the size, shape, etc. of the object to be treated. For example, in the case where the object to be treated has a strip shape of about 1 to 10 cm, it is 0.5 to 10 minutes, preferably 1 to 15 minutes. It is.

  Among the microorganisms derived from bitter gourd, spore-forming bacteria having heat resistance may survive even when heat-treated. Even in that case, these have no acid resistance in common and have a low ability to grow at pH 4.6 or less by lactic acid fermentation. From the viewpoint of preservation, fermentation is performed until the pH of the lactic acid bacteria fermentation product is 4.6 or less. It is preferable. Furthermore, pH 3.7-4.0 from which quality, such as a fermentation flavor, becomes stable is more preferable.

  The method for inoculating bitter gourd with lactic acid bacteria is not particularly limited, for example, a method of mixing bacterial cells with water in which bitter gourd powder is dissolved or suspended, a method of mixing bacterial cells with bitter gourd in a shape suitable for the above fermentation, A method of mixing microbial cells in water in which bitter gourd with a shape suitable for fermentation is dissolved or suspended, a culture solution obtained by culturing microbial cells in a suitable liquid medium, preferably a reduced skim milk medium supplemented with MRS broth or 2% yeast extract These include a method of bringing into contact with bitter gourd having a shape suitable for fermentation, and a method of sprinkling and mixing freeze-dried lactic acid bacteria powder. In the present invention, it is preferable that the fermentation product contains lactic acid bacteria.

  The bitter gourd can be used in the whole plant, that is, any part of the plant, and in particular, the edible part of the fruit can be preferably used. When cooked bitter gourd, cotton and seeds are often removed, but the bitter gourd used as a raw material when preparing the fermented bitter gourd lactic acid bacterium fermentation product of the present invention preferably contains cotton and seeds. The use of bitter gourd containing cotton and seeds is also preferable in that the step of removing cotton and seeds can be omitted.

  Examples of lactic acid bacteria include lactic acid bacteria classified into genus Leuconostoc, genus Lactobacillus, genus Streptococcus, genus Bifidobacterium, genus Enterococcus, genus Pediococcus, etc., and may be used alone or two or more different types These lactic acid bacteria may be used in combination. Specific examples of lactic acid bacteria that can be used in the present invention include Leuconostoc mesenteroides, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus delbrueckii. (Especially Lactobacillus delbrueckii subsp. Bulgaricus), Lactobacillus gasseri, Lactobacillus rhamnosus, Lactobacillus acidophilus, Lactobacillus acidophilus, Lactobacillus casei (Lactobacillus casei) Streptococcus thermophilus, Enterococcus faecalis, Enterococcus faecium, Bifidobacterium longum (Bifidobacterium longum), Bifidobacterium bifidum, Bifidobacterium lactis, Bacillus coagulans and the like.

  In the present invention, bitter gourd is used as a material to be fermented, so that lactic acid bacteria that do not require milk components, such as lactic acid bacteria found in pickles, may be used. Specific examples of such lactic acid bacteria include Lactobacillus plantarum, Lactobacillus pentosus, Leuconostoc mesenteroides, Enterococcus faecalis, Enterococcus faecalis, and Enterococcus faecalis. (Enterococcus faecium), Lactobacillus brevis, Pediococcus acidilactici, Pediococcus pentosus, Pediococcus halophilus, etc. .

  Preferred lactic acid bacteria are Lactobacillus plantarum, Lactobacillus pentosus, Lactobacillus brevis, Pediococcus pentosus. Among them, Lactobacillus plantarum and Lactobacillus pentosus are more preferable because they do not produce gas during fermentation and are superior in terms of fermentation power (lactic acid production) and flavor after fermentation. It is most preferred because it is sometimes easy to handle.

In the fermentation process, the number of lactic acid bacteria inoculated per 1 g of bitter gourd can be fermented even if it is 1, but it is generally 10 ⁶ or more, preferably 10 ⁷ to 10 ⁹ . In the fermentation process, the pH of the fermentation solution gradually decreases. In this invention, it is preferable to ferment until pH becomes 4.6 or less as mentioned above, and 4.3 or less is more preferable. Moreover, fermentation can be any of aerobic fermentation and anaerobic fermentation, preferably anaerobic fermentation. In the case of aerobic fermentation, stationary fermentation is preferable to stirring fermentation. Lactic acid bacteria fermentation can be performed by starting fermentation at the temperature of 15 to 45 degreeC, Preferably it is 20 to 40 degreeC. When the bitter gourd to be fermented has a high temperature by heat treatment, lactic acid fermentation can be started by utilizing the residual heat and adding the lactic acid bacteria starter within the above temperature. Start the fermentation at a temperature suitable for fermentation higher than room temperature using the remaining heat during the heat treatment without heating from the outside, and proceed the fermentation in an atmosphere at room temperature, gradually bringing the product temperature closer to room temperature Thus, a bitter gourd lactic acid bacteria fermentation product having a good fermentation flavor can be obtained. The lactic acid fermentation time is 5 hours to 72 hours, preferably 10 hours to 36 hours. If the fermentation time is longer than this, residual microorganisms other than lactic acid bacteria may grow and degrade the quality. Therefore, it is necessary to select the bacterial species and the number of bacteria to be inoculated so that the final acidity can be reached in as short a time as possible. There is. In order to obtain a bitter gourd lactic acid bacteria fermentation product having a good fermentation flavor, the temperature is gradually lowered, and the temperature difference from the start of fermentation within the predetermined fermentation time to the end of the fermentation is preferably 1 to 15 ° C., 2 10 ° C. is more preferable.

It is preferable that the lactic acid bacteria fermented product contains microbial cells as described above. The number of cells contained in the lactic acid bacteria fermentation product is preferably 10 ⁷ to 10 ⁹ per gram of the lactic acid bacteria fermentation product. However, the cells may be dead. As a method for killing cells, there are methods such as heating, heat drying and acid addition. Examples of sterilization treatment include heat sterilization such as heating at 90 ° C. for 10 minutes. In addition, the lactic acid bacteria fermented product may be subjected to treatments such as freeze-drying and spray-drying as necessary, and may be in various forms.

  In the present invention, magnesium salt is used in combination with bitter gourd lactic acid bacteria fermentation products. Preferably, three kinds of bitter gourd lactic acid bacteria fermentation products, magnesium salt and mulberry leaf extract are used in combination.

  In the present invention, an edible magnesium salt is used. For example, magnesium oxide, magnesium chloride, magnesium hydroxide, magnesium carbonate, 3 magnesium phosphate, and magnesium glutamate are preferable, and magnesium oxide, 4, 5 or 8 hydrates of 3 magnesium phosphate, and 6 water of magnesium chloride. A hydrate, magnesium hydroxide and magnesium carbonate are preferred, and magnesium oxide is most preferred.

  Mulberry leaves are leaves of plants belonging to the genus Mulaceae and have long been used as tea in addition to feeding on silkworms. In the present invention, commercially available mulberry leaf extract can be used, and is marketed by Nippon Shinyaku Co., Ltd., Toyoda Fragrance Co., Ltd. and the like. The mulberry leaf extract is preferably a hot water extract. For example, raw or dried leaves of mulberry leaves are chopped and extracted in hot water for 15 minutes or longer, then concentrated and dried to form powder. In the present invention, as the mulberry leaf extract, not only the powdery product but also a concentrated liquid obtained without drying, a liquid extract obtained without concentration, and the like can be used.

  In the sugar metabolism improving food composition and / or visceral fat reducing food composition and the sugar metabolism improving agent and / or visceral fat reducing agent of the present invention, the content of each component is not particularly limited. The content of the lactic acid bacterium fermentation product is 0.01 to 20% by weight, preferably 0.05 to 10% by weight, more preferably 0.1 to 4.0% by weight as a dried solid content after fermentation. The content of magnesium salt is 0.005 to 5% by weight in terms of magnesium, preferably 0.01 to 1% by weight, more preferably 0.06 to 0.3% by weight. The content of the leaf extract is 0.005 to 25% by weight, preferably 0.05 to 2.0% by weight, as a dry solid content. Moreover, it is preferable to mix | blend 1-5 weight part of mulberry leaf extract with respect to 1 weight part of magnesium, and it is more preferable to mix | blend 1-3 weight part.

  The sugar metabolism-improving food composition and / or the visceral fat-reducing food composition and the sugar metabolism-improving agent and / or the visceral fat-reducing agent of the present invention are used as required for bitter gourd lactic acid bacteria fermentation products, magnesium salts, and mulberry leaf extract. It can be prepared by an ordinary method in combination with an orally acceptable carrier and the like, and depending on the purpose of use, etc., a solid agent such as liquid, tablet, granule, fine granule, powder, tablet or the liquid Or it can use with various forms, such as a capsule which enclosed the solid agent, an oral spray, and a troche. Preferred pharmaceutical forms are tablets, capsules and beverages. In addition, since the blue odor peculiar to a raw material can be erase | eliminated by a lactic-acid fermentation process, the point which does not have a problem of an odor in ingesting as a drink is also an advantage of this invention. Examples of orally acceptable carriers include excipients and diluents. In addition, the sugar metabolism improving agent and the visceral fat reducing agent can also contain various additives such as a fragrance, if necessary.

Examples of the carrier and additive include the following materials.
Sugar alcohols (such as maltitol, xylitol, sorbitol, erythritol), lactose, sucrose, sodium chloride, glucose, starch, carbonates (such as calcium carbonate), kaolin, crystalline cellulose, silicic acid, methylcellulose, glycerin, sodium alginate, Arabia Rubber, talc, phosphates (calcium monohydrogen phosphate, calcium hydrogen phosphate, sodium hydrogen phosphate, dipotassium phosphate, potassium dihydrogen phosphate, calcium dihydrogen phosphate, sodium dihydrogen phosphate, etc.), sulfuric acid Excipients such as calcium, calcium lactate and cocoa butter. Viscosity modifiers such as simple syrup, glucose solution, starch solution, gelatin solution. Polyvinyl alcohol, polyvinyl ether, polyvinylpyrrolidone, cross polyvinylpyrrolidone, hydroxypropylcellulose, low-substituted hydroxypropylcellulose, hydroxypropylmethylcellulose, hydroxyethylcellulose, carboxyvinyl polymer, crystalline cellulose, powdered cellulose, crystalline cellulose / carmellose sodium, carboxymethylcellulose , Shellac, methylcellulose, ethylcellulose, potassium phosphate, gum arabic powder, pullulan, pectin, dextrin, corn starch, pregelatinized starch, hydroxypropyl starch, gelatin, xanthan gum, carrageenan, tragacanth, tragacanth powder, macrogol and the like. Disintegrants such as dried starch, sodium alginate, agar powder, laminaran powder, sodium hydrogen carbonate, calcium carbonate, polyoxyethylene sorbitan fatty acid esters, sodium lauryl sulfate, monoglyceride stearate, starch, lactose and the like. Disintegration inhibitors such as sucrose, stearic acid, cocoa butter and hydrogenated oil. Absorption promoters such as quaternary ammonium salts and sodium lauryl sulfate. Adsorbents such as starch, lactose, kaolin, bentonite, colloidal silicic acid. Lubricants such as purified talc, stearate, boric acid powder, polyethylene glycol. Emulsifiers such as sucrose fatty acid ester, sorbitan fatty acid ester, enzyme-treated lecithin, enzyme-degraded lecithin, saponin. Antioxidants such as ascorbic acid and tocopherol. Acidulants such as lactic acid, citric acid, gluconic acid and glutamic acid. Strengthening agents such as vitamins, amino acids, lactate, citrate, gluconate. Fluidizing agent such as silicon dioxide. Sweeteners such as sucralose, acesulfame potassium, aspartame, glycyrrhizin. Perfumes such as peppermint oil, eucalyptus oil, cinnamon oil, fennel oil, clove oil, orange oil, lemon oil, rose oil, fruit flavor, mint flavor, peppermint powder, dl-menthol and l-menthol. Oligosaccharides such as lactulose, raffinose, lactosucrose. Manufacturing agent such as sodium acetate.

  Further, solid preparations such as tablets can be made into tablets with ordinary coatings as necessary, such as sugar-coated tablets, gelatin-encapsulated tablets, enteric-coated tablets, film-coated tablets, double tablets, multilayer tablets and the like. Capsules are prepared by mixing lactic acid bacteria fermentation dried product, magnesium salt, mulberry leaf extract powder and the like with various carriers exemplified above and filling them into hard gelatin capsules, soft capsules and the like. Liquid preparations may be aqueous or oily suspensions, solutions, syrups, elixirs, and can be prepared according to conventional methods using ordinary carriers, additives and the like. The food composition for improving sugar metabolism and / or the food composition for reducing visceral fat according to the present invention and the agent for improving sugar metabolism and / or the visceral fat reducing agent have not only a hypoglycemic action but also an action to improve insulin resistance. Therefore, the present invention can also be used as an insulin resistance improving food composition or an insulin resistance improving agent. In addition, the present invention can also include embodiments as an oral composition and food for improving glucose metabolism, reducing visceral fat, reducing blood sugar, preventing or treating diabetes, or improving insulin resistance. Therefore, the present invention uses a bitter gourd lactic acid bacteria fermentation product and magnesium salt in the oral composition or the food, and uses the bitter gourd lactic acid bacteria fermentation product and magnesium salt in the production of the oral composition or the food. Methods can be included. The present invention can also be used for health foods, functional foods, foods for specified health use, foods for functional nutrition, foods for sick people, etc. for prevention or improvement of diabetes, metabolic syndrome and the like.

  In addition, among those who are ingested or administered according to the present invention, it is preferable that in addition to diabetic patients, those who are worried about blood glucose levels, diabetic reserve army, those who have impaired blood glucose control function (glucose intolerant), visceral fat accumulation Those who are at high risk of diabetes, such as those who are diabetic. The visceral fat accumulator is a person who has a visceral fat area of 100 square centimeters or more for both men and women in CT images, or who is 85 centimeters or more if the abdominal circumference (navel) is male, and 90 centimeters or more for women. It is person of. The sugar metabolism improving agent and visceral fat reducing agent can be administered once or several times a day, and the dose is not particularly limited, but is 1 to 800 g, preferably 2 to 500 g. Administration can be performed before meals (preferably within 5 minutes), between meals, after meals (preferably within 5 minutes), or during meals, but preferably between 5 minutes before meals and 5 minutes after meals.

  The present invention uses a bitter gourd lactic acid bacterium fermentation product and a magnesium salt to lower the blood glucose lowering effect, the glucose metabolism improving action, the blood sugar rise inhibiting action, and the visceral fat reducing action than when each of the two components is used alone. The visceral fat burning action, the visceral fat accumulation amount lowering action, the metabolic syndrome prevention or improving action, and the insulin resistance improving action are remarkably high.

  EXAMPLES Hereinafter, although an Example etc. demonstrate this invention in detail, this invention is not limited to these.

<Production Example 1: Preparation of fermented lactic acid bacteria of bitter gourd>
The bitter melon fruit was washed with water, cut into rings of about 5 cm, and blanched for 10 minutes in a hot water bath at 95 ° C. or higher without removing seeds and cotton. After the blanching treatment, crushing was performed using a food processor, and coarse particles were removed by passing the crushed bitter gourd through a sieve having a mesh size of 0.5 mm to prepare bitter gourd puree. The number of bacteria and fungi at this stage were both 300 or less per gram. Since the product temperature after crushing was about 65 ° C., the product was allowed to cool and cooled to about 30 ° C. suitable for lactic acid fermentation.

  As the lactic acid bacteria, lyophilized powder (trade name “Vege-Start 60”) of Lactobacillus pentosus obtained from Christian Hansen was used. The goya puree cooled to about 30 ° C. was inoculated with 0.2% by weight of lyophilized powder of lactic acid bacteria, mixed uniformly, and then filled into an airtight container in which air did not enter and sealed. This container was allowed to stand in a 30 ° C. incubator and fermented while gradually lowering the temperature (fermentation end point temperature: 20 to 25 ° C.) to obtain a gourd puree lactic acid bacteria fermentation product.

  Table 1 shows the data of increase in lactic acid acidity and pH change measured by the passage of fermentation time and titration method.

  The increase in lactic acid acidity reached the terminal lactic acid acidity in 24 hours, and even if the fermentation time was further extended, the lactic acid acidity did not increase. The decrease in pH also reached the final pH in 24 hours, and even if the fermentation time was extended further, the pH did not decrease.

  In addition, in each following example, what was fermented for 48 hours was used. The bitter gourd lactic acid bacteria fermentation product obtained by fermentation for 48 hours is hereinafter referred to as “bitter gourd lactic acid bacteria fermented product (A)”. Moreover, what freeze-dried this bitter gourd lactic-acid-bacteria fermented product (A) is set as "bitter lactic-acid-bacteria fermented product (B)." Assuming 100 parts by weight of the bitter gourd lactic acid bacteria fermentation product (A), the dry solid content after freeze-drying (ie, the bitter gourd lactic acid bacteria fermented product (B)) was 5.7 parts by weight.

<Manufacture example 2: Preparation of lactic acid bacteria fermentation product of bitter gourd>
The bitter melon fruit was washed with water, cut into rings of about 5 cm, and blanched for 10 minutes in a hot water bath at 95 ° C. or higher without removing seeds and cotton. After blanching treatment, bitter puree was prepared by crushing with a household mixer. Before the product temperature dropped, the transparent resin standing pouch having a capacity of 1 liter was filled with 800 g of each, and then cooled so that the product temperature was 30 to 35 ° C. Separately, Lactobacillus plantarum (JCM1149 strain) obtained from RIKEN Microbial System Preservation Facility is inoculated with 16 g of liquid lactic acid bacteria starter prepared by culturing in glucose / yeast extract medium, reducing the head space as much as possible, and using a heat sealer Used and sealed. After sealing, the contents were mixed appropriately by hand pouching, and then the pouch was transferred to a 30 ° C. incubator and lactic acid fermentation was carried out for 24 hours while gradually decreasing the temperature (fermentation end point temperature 20-25 ° C.).

    The finished bitter gourd lactic acid bacteria fermentation product was processed into a finer powder by a household electric mill after removing moisture by freeze drying to obtain a dried product.

<Test Example 1: Sugar tolerance test 1>
A total of 4 WBN / Kob rats that developed non-insulin-dependent diabetes were used as test animals, 2 for each feed. The following two types of feed were prepared as test samples. 1 part by weight of a standard feed for rats was mixed with 2.9 parts by weight of bitter gourd puree manufactured in Production Example 1 or bitter gourd lactic acid bacteria fermentation product (A) produced in Production Example 1. An appropriate amount of a magnesium salt containing magnesium oxide was added thereto and further mixed. This was formed into a size for rat feed and then dried in an oven. Feeds 1 and 2 contained 0.28% by weight of magnesium. The composition of each feed is shown.

・ Feed 1: feed containing bitter gourd puree and magnesium salt ・ Feed 2: feed containing bitter gourd lactic acid bacteria fermented product (A) and magnesium salt ・ Control: standard diet for rats Blood glucose level increased to 250 or more for 2 consecutive weeks Rats (onset of diabetes at 40-48 weeks of age) were fed either diet 1 or 2 and were allowed to eat ad libitum. The following glucose tolerance test was performed after eating for 5 months. Each rat was hungered for 18 hours by stopping food intake. A sugar solution was prepared by dissolving 20 g of glucose in 100 mL of purified water. A sugar solution in an amount of 2 mg glucose per 1 g rat body weight was orally administered. Immediately before administration and 30, 60, 90, 120, 180 minutes after administration, the tail vein was punctured and bled to collect blood, and the blood glucose level was measured with a small blood glucose meter Glutest PROR (manufactured by Sanwa Chemical Laboratory Co., Ltd.). The results are shown in FIG. The graph was created by plotting the average value of two animals.

  As shown in FIG. 1, it was confirmed that the feed 2 clearly suppressed an increase in blood glucose level and improved glucose metabolism compared to the feed 1 and the control.

<Test Example 2: Sugar tolerance test 2>
A total of 28 WBN / Kob rats that developed non-insulin-dependent diabetes were used as test animals, 7 for each feed. The feed was prepared in the same manner as in Test Example 1. In addition, the bitter gourd lactic acid bacteria fermented product used the bitter gourd lactic acid bacteria fermented product (A) manufactured by the manufacture example 1. FIG. The mulberry leaf extract used was purchased from Nippon Shinyaku Co., Ltd. Each group received the following feed as a test sample.

  Magnesium is an essential element, and deficiency will occur if not consumed at all. Therefore, 0.015% by weight, which is considered to be the minimum amount for preventing deficiency, was added to the control.

・ Control: Magnesium-adjusted standard diet for rats (contains 0.015 wt% as magnesium)
-Feed a (bitter gourd group): Control food and bitter gourd lactic acid bacteria fermented product (A) blended at a ratio of 1: 1-Feed b (bitter gourd + Mg group): Magnesium content should be 0.3 wt% And feed a with magnesium oxide added ・ Feed c (bitter gourd + Mg + mulberry leaf extract group): Mulberry leaf extract was added to feed b so that the amount of mulberry leaf extract was 1.2% by weight. Added

  Rats aged 16 to 18 weeks that developed inflammation in the pancreas were fed any one of the four diets and allowed to eat freely. The following glucose tolerance test was performed after eating for one month. Each rat was hungered for 18 hours by stopping food intake. A sugar solution was prepared by dissolving 20 g of glucose in 100 mL of purified water. A sugar solution in an amount of 2 mg glucose per 1 g rat body weight was orally administered. Immediately before administration (0 minutes), 60, 120, and 180 minutes after administration, the tail vein was punctured and bled to collect blood, and the blood glucose level was measured with a small blood glucose meter Glutest PROR (manufactured by Sanwa Chemical Laboratory Co., Ltd.). The results are shown in FIG. The graph was created by plotting the average value of 7 animals.

  As shown in FIG. 2, it was confirmed that feed b and feed c significantly suppressed an increase in blood glucose level and improved glucose metabolism compared to control and feed a. Furthermore, it was confirmed that feed c had a higher blood glucose level inhibitory effect than feed b and was excellent in glucose metabolism improving ability.

  That is, it can be seen that ingestion of bitter gourd lactic acid bacteria fermented product and magnesium salt, or bitter gourd lactic acid bacteria fermented product, magnesium salt and mulberry leaf extract can improve sugar metabolism compared to ingesting only standard food or bitter gourd lactic acid bacteria fermented product. It was. In addition, it was also found that ingesting mulberry leaf extract in combination with these ingestion of bitter gourd lactic acid bacteria fermented product and magnesium salt can provide a higher effect of improving sugar metabolism.

<Test Example 3: Measurement of visceral fat>
The rats of Test Example 1 were further fed with food and dissected after 42 weeks from the start of food intake in Test 1, and body weight, visceral fat mass, and visceral fat mass per kg body weight were measured. The results are shown in Table 2. In addition, a numerical value is an average value.

  Rats fed diet 2 clearly had less visceral fat than rats fed diet 1.

<Example 1>
Using the bitter gourd lactic acid bacteria fermentation product (A) prepared in Production Example 1, a jelly having the following composition was prepared. After mixing each component, the agar was dissolved at 98 ° C. or higher, mixed, cooled in flowing water and solidified. In 100 g of this jelly, 40 g of lactic acid bacteria fermentation product (A) and 290 mg of magnesium are contained.

Ingredient Amount (wt%)
Bitter lactic acid bacteria fermentation product (A) 40.00
Magnesium oxide 0.50
Apple concentrated turbid juice 1/4 10.00
Lactulose syrup (purity 50%) 1.00
Citric anhydride 1.80
Sucralose 0.01
Fragrance 0.15
Agar 0.80
Purified water 45.74
Total 100.00

<Example 2>
Using the bitter gourd lactic acid bacteria fermentation product (A) prepared in Production Example 1, the following beverage was prepared. Mulberry leaf extract manufactured by Nippon Shinyaku Co., Ltd. was used. After mixing each component, it heat-sterilized at 95 degreeC or more for 2 minutes, The 200g was filled and wound in the bottle which can be sealed at the temperature of 85 degreeC or more, and it cooled in running water. 200 g of this beverage contains 50 g of bitter gourd lactic acid bacteria fermentation product (A), 116 mg of magnesium, and 260 mg of mulberry leaf extract.

Ingredient Amount (wt%)
Bitter lactic acid bacteria fermentation product (A) 25.00
Magnesium oxide 0.10
Apple concentrated turbid juice 1/4 5.00
Lemon concentrated turbid juice 400GPL 1.80
Lactulose syrup 50% 0.50
Sucralose 0.01
Mulberry leaf extract powder 0.13
Purified water balance Total 100.00

<Example 3>
The bitter gourd lactic acid bacteria fermentation product (B) prepared in Production Example 1 was pulverized with an electric mill to prepare a powder of lactic acid bacteria fermentation product. Using this powder, a powder beverage having the following composition was prepared. Each component was uniformly mixed for 10 minutes with a V-type mixer, and 3.0 g of each was filled and sealed in a pouch container to obtain a powdered beverage product. This product is drunk by dissolving 3.0g of 1 pouch in 200ml of water.

Ingredient Amount (wt%)
Indigestible dextrin 80.0
Bitter lactic acid bacteria fermentation product (B) powder 5.0
Lactulose (purity 97%) 7.0
Magnesium oxide 1.0
Mulberry leaf extract powder 1.0
Powder flavor 2.0
Citric anhydride 2.0
Xanthan gum 1.8
Sucralose 0.2
Total 100.0

<Example 4>
Using the powder of bitter gourd lactic acid bacteria fermentation product obtained in Production Example 2, a tablet-shaped supplement having the following composition was prepared. All raw materials were granulated with a fluidized bed granulator and then processed into tablets using a rotary tableting machine.

Ingredient Amount (wt%)
Powdered maltitol 67.5
Bitter lactic acid fermentation powder 20.0
Magnesium hydroxide 5.0
Mulberry leaf extract 6.0
Sucrose fatty acid ester 1.5
Total 100.0

  INDUSTRIAL APPLICABILITY The present invention can be used in the technical field for reducing blood sugar, the technical field for suppressing the increase in blood sugar, the prevention or treatment of diabetes, and the like.

FIG. 1 is a graph showing the measurement results of rat blood glucose levels in Test Example 1. FIG. 2 is a graph showing the measurement result of rat blood glucose level in Test Example 2.

Claims (5)

A food composition comprising a bitter gourd lactic acid bacterium fermentation product and 0.05 to 7% by weight of a magnesium salt. Furthermore, a mulberry leaf extract is contained, The food composition of Claim 1 characterized by the above-mentioned. The magnesium salt is selected from the group consisting of magnesium oxide, magnesium phosphate tetrahydrate, magnesium phosphate pentahydrate, magnesium phosphate octahydrate, magnesium chloride hexahydrate, magnesium hydroxide and magnesium carbonate. The food composition according to claim 1 or 2, which is at least one kind. The lactic acid bacteria fermentation product is fermented by at least one lactic acid bacterium selected from the group consisting of Lactobacillus plantarum, Lactobacillus pentosus, Lactobacillus brevis and Pediococcus pentosus. 4. The food composition according to any one of 3. The food composition according to any one of claims 2 to 4, wherein the mulberry leaf extract is a hot water extract.

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