JP2009079937A - Prediction method of blood sugar level-insulin concentration in blood by desacyl ghrelin concentration in blood - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for predicting a blood sugar level or an insulin concentration in blood after taking a specific carbohydrate-including food, and a biomarker using beforehand as an evaluation index, the degree of increase of the blood sugar level or the insulin concentration in blood caused by the specific carbohydrate-including food. <P>SOLUTION: A desacyl ghrelin concentration in blood is measured with elapse of time, namely, before taking (at a hungry time) and after taking a carbohydrate-including food, and a change of the blood sugar level and/or the insulin concentration in blood after taking the food is predicted from the desacyl ghrelin concentration and a concentration change thereof, and the desacyl ghrelin concentration in blood is used as an increasing property evaluation index of the blood sugar level and/or the insulin concentration in blood of the food. When the desacyl ghrelin concentration after one or two hours after taking the food is not lowered or hardly fluctuated in comparison with the desacyl ghrelin concentration in blood at a hungry time, the food is evaluated as a low increasing property food of the blood sugar level and/or the insulin concentration in blood. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a method for predicting blood glucose level and / or blood insulin concentration and its change after food intake by measuring the blood desacyl ghrelin concentration after food intake, The present invention relates to a method of using as an evaluation index for increasing the blood glucose level and / or blood insulin concentration of the food.

  Japan's diabetic population is steadily increasing, and primary prevention is a challenge. Appetite and weight management are important factors for primary prevention. Appetite and weight gain are regulated by various factors. For many years, growth hormone (GH) secretion from the anterior pituitary gland was thought to be controlled by hypothalamic hormones GHRH and somatostatin, while growth hormone secretagogue (GHS). The presence of an endogenous ligand for the receptor that binds to (GHS-R) has been suggested. Ghrelin (acyl ghrelin) is a biologically active protein isolated from gastric tissue as an endogenous ligand that specifically binds to GHS-R and whose structure has been determined, and the third serine residue of a 28 amino acid peptide Has a structure acylated with n-octanoic acid (see Non-Patent Documents 1 to 3). Ghrelin has been identified not only in mammals including humans, but also in birds, amphibians, and fish. Among them, the 7 amino acids on the N-terminal side are highly conserved, and all of them are the third serine residue or threonine residue. Fatty acids are added (see Non-Patent Document 4).

  Administration of ghrelin stimulates appetite in rodents and humans (see Non-Patent Documents 5 to 10), and ghrelin induces weight gain and fat accumulation in studies using rats and mice (Non-Patent Document 5) References 5-8). On the other hand, the increase in fasting insulin concentration decreases the fasting blood ghrelin concentration (see Non-Patent Documents 11 and 12). In addition, it has been reported that the ghrelin concentration decreases as the insulin concentration increases (see Non-Patent Documents 13 to 15). These findings suggest that ghrelin is involved in the regulation of insulin secretion. In addition, fasting plasma ghrelin levels are negatively correlated with body mass index in healthy humans and uncomplicated type II diabetic patients, suggesting that they are involved in body weight regulation. (Refer nonpatent literature 16-21.). Such growth hormone secretion promoting activity is said to require fatty acid modification of serine (see Non-Patent Document 1).

  However, 80-90% of the total human plasma ghrelin concentration exists as desacyl ghrelin from which ghrelin has been deacylated. Desacyl ghrelin, like ghrelin, has 28 amino acids and has a peptide structure in which the third serine residue is not acylated with n-octanoic acid. The biological activity of ghrelin depends on n-octanoic acid. Although it was thought to be inactivated by the acylation modification, the physiological action of desacyl ghrelin was not known.

  In order to investigate the effects of long-term desacyl ghrelin overexpression, transgenic mice over-expressing desacyl ghrelin were created. Measurement of food intake, gastric emptying, hypothalamic c-Fos expression, and hypothalamic neuropeptide gene expression in mice treated with desacyl ghrelin revealed that hypothalamic paraventricle Through action on the nucleus and arcuate nucleus, food intake and gastric emptying rates were reduced, and the expression of cocaine and amphetamine-regulated transcripts and urocortin, which cause anorexia, increased. Desacyl ghrelin overexpressing mice were associated with a decrease in body weight, food intake, and fat, and a linear decrease in growth. The content excretion rate was also decreased in mice overexpressing desacyl ghrelin. These findings indicate that desacyl ghrelin, in contrast to ghrelin, leads to a decrease in food intake and a decrease in gastric emptying rate (see Non-Patent Document 22).

  It was also revealed that ghrelin and desacyl ghrelin have different signaling pathways. Ghrelin is secreted from the stomach and acts on receptors of the vagal sensory fiber endings in the stomach wall, and enters neurologically into the brain, feeding and digestive tract via NPY neurons in the arcuate nucleus of the hypothalamus On the other hand, desacyl ghrelin is secreted into the blood from the stomach and passes directly into the brain through the cerebrovascular barrier, and then enters CRF and urocortin neurons in the paraventricular nucleus of the hypothalamus. It has been shown to act and suppress feeding and gastrointestinal motility via the CRF2 type receptor (see Non-Patent Document 23).

  Furthermore, when the ghrelin and desacyl ghrelin concentrations in the plasma of healthy volunteers were measured separately by ELISA assay, the ghrelin levels were the same as previously measured by RIA, but the desacyl ghrelin levels were Lower than expected from the total ghrelin levels measured by RIA. Adjusted ghrelin plasma levels in the light of BMI were higher in women than in men, and hormonal parameters were also correlated with ghrelin and desacyl ghrelin. Based on these findings, it was suggested that measurement of ghrelin and desacyl ghrelin separately would provide information on structure, sex differences, and physiological involvement (see Non-Patent Document 24).

  In addition, intravenous administration of desacyl ghrelin inhibits the effects of increased glucose level and suppression of insulin level secretion induced by intravenous administration of ghrelin, so desacyl ghrelin is a functional antagonist of the peripheral action of ghrelin A composition for preventing and / or reducing induction of postprandial insulin resistance by desacyl ghrelin, its analogs, and salts thereof has been proposed (see Patent Document 1). ).

  On the other hand, the glycemic index (GI) proposed by Jenkins et al. Is based on the idea that even if foods have the same sugar mass, the effect on blood glucose levels is not the same if the ingredients are different. ), When the area under increased blood sugar (IAUC) from the start of ingestion to 2 hours is defined as 100, the test food with the same sugar mass as glucose is ingested, and the ratio of the test food area to the glucose area is multiplied by a factor of 100. (See Non-Patent Document 25), and epidemiological studies indicate that a low GI diet is an important inhibitor of the onset of diabetes (Non-Patent Documents 26 to 28). reference).

JP-T-2005-511771 Nature 1999; 402 (6762): 656-660 Endocrinology 2000; 141: 4255-4261 Bio Clinica 2003 18 (6): 486-487 Cell 2005; 37 (12): 4-7 Nature 2000; 407: 908-913 Diabetes 2001; 50: 2540-2547 Endocrinology 2000; 141: 4325-4328 Nature 2001; 409: 194-198 Gastroenterology 2001; 120: 337-345 J Clin Endocrinol Metab 2001; 86: 5992 Diabetes 2002; 51: 3408-3411 Diabetes 2003; 52: 2546-2533 J Endocrinology 2002; 175: R7-R11 J Clin Endocrinol Metab 2002; 87: 3997-4000 J Endocrinol Invest 2002; 25: RC36-8 N Engl J Med 2002; 346: 1623-30 J Clin Endocrinol Metab 2002; 87: 240-4 Am Clin Lab 2002; 21: 22-3 J Clin Endocrinol Metab 2002; 87: 2984 Eur J Endocrinol. 2001; 145: 669-73 Diabetes 2001; 50: 707-9 Gut 2005; 54: 18-2) Gastroenterology 2005; 129 (1): 8-25 J.Clin EndocrinolMetab 90: 6-9 Am J Clin Nutr 1981; 34: 362-6 Diabetes Care 1997; 20: 545-50 Am J Clin Nutr 2000; 71: 921-30 Am J Clin Nutr 2006; 83: 1161-9

  An object of the present invention is to predict in advance a method for predicting blood glucose level and blood insulin concentration after ingesting a specific carbohydrate-containing food, and how much a specific carbohydrate-containing food increases blood glucose level and blood insulin concentration. It is to provide a biomarker.

  We have three test meals with different dietary forms and dietary fiber contents (glucose: liquid, simple carbohydrate, high GI (GI value 100) / rice: solid, complex carbohydrate, high GI (GI value 80). / Barley: Solids, complex carbohydrates, low GI (GI value 30)) were used to evaluate the relationship between blood sugar levels, blood insulin levels, and satiety, and desacyl ghrelin. As a result, foods with less post-meal desacyl ghrelin levels and their fluctuations are less likely to increase blood sugar levels and insulin levels, and the difference in post-prandial desacyl ghrelin levels is much different in blood sugar levels. It was found that it occurs even when it is not present, and that if it is a low GI diet, the desacyl ghrelin concentration does not decrease compared to that before the meal, and there is little change. Therefore, it is considered that desacyl ghrelin concentration and changes in desacyl ghrelin concentration may be a more sensitive index than the blood glucose level or blood insulin concentration in evaluating the biological response to dietary load. That is, it has been found that the biomarker can be different from the GI value, and the present invention has been completed.

  That is, the present invention [1] measures blood desacyl ghrelin concentration after ingesting a carbohydrate-containing food, and determines the blood glucose level and / or blood insulin concentration after ingesting the food from the desacyl ghrelin concentration and changes in the concentration. [2] The method described in [1] above, wherein [2] the fasting blood desacyl ghrelin concentration is measured, and [3] the fasting blood desacyl ghrelin concentration. When the desacyl ghrelin concentration after 1 to 2 hours of food intake does not decrease (a) and the fluctuation is small, the degree of increase in blood glucose level and / or blood insulin concentration after food intake is small [2] The prediction of [2] above, wherein (b) the degree of increase in blood glucose level and / or blood insulin concentration after intake of the food is large when it is decreased and fluctuation is large Of a method, [4] as the carbohydrate-containing food, a method of according to any one of [1] to [3], wherein the use of foods containing sugar mass 75g or more carbohydrate.

  The present invention also provides [5] blood desacyl ghrelin concentration after ingesting a carbohydrate-containing food, and the blood glucose level and / or blood insulin concentration after ingesting the food from the desacyl ghrelin concentration and changes in the concentration. To measure the blood desacyl ghrelin concentration in blood, and / or the blood desacyl ghrelin concentration in the fasting state [6] The method according to [5] above, wherein [7] the desacyl ghrelin concentration after 1-2 hours of food intake compared to the fasting blood desacyl ghrelin concentration is (a) not reduced, When the fluctuation is small, the food is evaluated as a food with a low blood glucose level and / or blood insulin level; (b) When the food is low and the fluctuation is large, the food is It is evaluated as a food with a high blood insulin concentration; and the method according to [6] above, and [8] whether the food is capable of preventing diabetes, [5] to [8], wherein the method according to any one of [5] to [7] above, or [9] a food containing carbohydrate having a sugar mass of 75 g or more is used as the carbohydrate-containing food. The method according to any one of the above.

  According to the present invention, by measuring the blood desacyl ghrelin concentration, the blood glucose level and the blood insulin concentration can be predicted at the same time. It becomes a more sensitive index than the insulin concentration, and can provide a new biomarker different from the quality of food, that is, the GI value.

  As a method of the present invention, after ingesting a carbohydrate-containing food, the blood desacyl ghrelin concentration is measured, and from the desacyl ghrelin concentration and changes in the concentration, A method for predicting the change (fluctuation), or after ingesting a carbohydrate-containing food, measuring the blood desacyl ghrelin concentration, and determining the blood glucose level and / or blood after ingesting the food from the desacyl ghrelin concentration and the change in the concentration. It is not particularly limited as long as it is a method for predicting the blood insulin concentration and its change (fluctuation) and using the blood desacyl ghrelin concentration as an index for evaluating the blood glucose level and / or blood insulin concentration of the food. The intake of carbohydrate-containing foods is preferably 30 g or more, more preferably 50 g or more in terms of sugar mass (carbohydrate amount) from the viewpoint of improving prediction accuracy and the like. Ku, particularly preferably at least 75 g, among them over 100g are preferred. The method for measuring the sugar content in food is not particularly limited as long as it is a conventionally known measurement method. For example, the phenol sulfate method (JEHodge, BTHofreiter, “Methods in carbohydrate chemistry” Vol. 1 ed. By RLWhistler , MIWolfrom, Academic Press, Inc., New York, NY, 1962 p388), enzyme method, high-performance liquid chromatography (HPLC) analysis method for free sugars, belt run method, and the like.

  The blood desacyl ghrelin concentration after ingesting the carbohydrate-containing food is preferably measured for 3 to 5 hours over time, for example, preferably every 3 to 5 hours every 30 or 60 minutes. In addition, it is preferable to measure the blood desacyl ghrelin concentration at the time of fasting or before intake of the carbohydrate-containing food from the viewpoint of improving the prediction accuracy and the like.

  And, compared to the blood desacyl ghrelin concentration before ingestion of fasting or carbohydrate-containing food, (a) when desacyl ghrelin concentration after 1-2 hours of food intake does not decrease and fluctuation is small, The degree of increase in blood glucose level and / or blood insulin concentration after ingestion of the food is small; (b) when the desacyl ghrelin concentration is decreased 1-2 hours after food ingestion and the fluctuation is large, the food The degree of increase in blood glucose level and / or blood insulin concentration after ingestion can be predicted; and (a) desacyl ghrelin concentration does not decrease and varies 1 to 2 hours after food intake When the food is small, the food is evaluated as a food with a low blood glucose level and / or blood insulin concentration; (b) When the desacyl ghrelin concentration decreases 1-2 hours after food intake and the fluctuation is large , The food assessing the blood sugar level and / or blood insulin levels high rise foods; can.

  As a method for measuring blood desacyl ghrelin concentration, preferably plasma or serum, more preferably plasma desacyl ghrelin concentration, for example, an enzyme immunoassay method using an antibody that specifically recognizes desacyl ghrelin (ELISA method), radioimmunoassay method using C-terminal antibody, or analysis method using instruments such as gas chromatography (GC), high performance liquid chromatography (HPLC), and GC mass spectrometry (GC-MS) However, an ELISA method using a specific monoclonal antibody of desacyl ghrelin is preferable.

  When the blood desacyl ghrelin concentration is evaluated as a food with a low blood glucose level and / or blood insulin concentration by a method using the blood sugar level and / or blood insulin concentration as an evaluation index of the carbohydrate-containing food, The food is food that can prevent diabetes, especially food that can prevent diabetes caused by insulin resistance, and food that can prevent diabetes by suppressing the increase in insulin concentration. I can say that.

  EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, the technical scope of this invention is not limited to these illustrations. The following experiments were carried out after receiving approval from the University of Tokushima Ethics Committee, and the subject received sufficient explanation about the test contents and methods before the start of the test and obtained written consent.

  A study was conducted to evaluate the relationship between desacyl ghrelin and blood glucose / insulin response and satiety.

(Target person)
The subjects were 9 healthy subjects (6 men, 3 women, age 26.7 ± 1.1 years, BMI 22.0 ± 0.7 kg / m ² ). A medical checkup was performed on the subject in advance, and it was confirmed that the fasting blood glucose level and the serum insulin concentration were normal. The subject's liver function and renal function were normal, and there was no history of metabolic or gastrointestinal diseases (see Table 1).

(Test meal)
Glucose (GL), a staple food for Japanese people, is a high GI food compared to bread and pasta (WR), and food that is familiar to Japanese people. Barley rice (BAR), which is a low GI food product, was used as a test food. The cooked rice was heated in a microwave oven at 500 W for 2 minutes 10 minutes before ingestion using the same lot of “Sato no Gohan” (Sato Food Industry Co., Ltd.). Barley used “Oshigi” (manufactured by Hakubaku Co., Ltd.). The oats were immersed in water twice the weight for 90 minutes, cooked, allowed to cool, and frozen and thawed from the day before the test and used for the test meal. In order to unify the cooking conditions, like the cooked rice, it was heated in a microwave oven at 500 W for 2 minutes 10 minutes before ingestion of the test meal. The sugar mass of all test meals was unified to 75 g (see Table 2). As the glucose, Toraylan G (225 mL) was used. Test foods other than GL were ingested with water, and the amount of drinking was adjusted so that the total volume was 650 mL (see Table 2). The ingestion time was within 20 minutes, and it was instructed to ingest at about 25 chewing times per mouth. Instructed to take test meal and water alternately.

(Examination design)
[Blood collection]
This test was conducted by a random crossover method. Each test day was carried out with an interval of one week. On the day before the test, skipping meals, drinking alcohol, and intense exercise were prohibited, and after taking the designated dinner at 20:00, intake other than water was prohibited. On the day of the test, after maintaining a resting state from 8:00 am, blood was collected at 0 minutes on an empty stomach before ingesting the test meal. Test meals were taken from 9:00 am, and blood was collected at 30 minutes, 45 minutes, 60 minutes, 90 minutes, 120 minutes, 180 minutes, and 240 minutes after taking each test meal.

[Measurement of plasma glucose concentration, serum insulin concentration, plasma desacyl ghrelin concentration, and serum free fatty acid concentration]
Plasma glucose concentration was measured by hexokinase method, serum insulin concentration was measured by EIA method, plasma desacyl ghrelin concentration was measured by ELISA method, and serum free fatty acid concentration was measured by enzyme method.

[Measurement of blood glucose level AUC]
In addition, blood glucose level response curves from 0 minutes to each blood collection time are created, the area under the curve (AUC) in each time zone is calculated, and the blood glucose (glucose) value after ingesting the test meal is calculated. Reflected the rise. Note that the area below the reference 0 minute blood glucose level was not calculated as AUC.

[Measurement of insulin concentration AUC]
In addition, an insulin concentration response curve from 0 minutes to each blood collection time was created, the area under the curve (AUC) in each time zone was calculated, and the increase in insulin concentration after taking the test meal was calculated. Reflected. Note that the area below the reference 0 minute insulin concentration was not calculated as AUC.

[Visual evaluation method]
Simultaneously with blood collection, a visual analog scale (VAS) was performed to evaluate the subject's subjective satiety and hunger. On the VAS evaluation sheet, the lower part of the 10 cm line segment is described as hungry and the upper part is full, and the subject performed the evaluation by marking the position corresponding to the sensation at the time of blood collection at each time. The evaluation value was obtained by measuring the distance from both ends to the evaluation point of the subject as 0 points for hungry and 10 points for fullness, and used as a VAS evaluation point.

[Statistical processing]
The value of each test is shown as an average value ± standard error (mean ± SE), and analyzed by multiple comparison by Fisher PLSD method after one-way analysis of variance. All statistical processes were performed using StatView (registered trademark) (version 5.0, Cary, NC, USA manufactured by SAS Institude Inc.), and the risk factor p <0.05 was regarded as statistically significant.

(result)
[Blood glucose level]
The change in plasma glucose concentration from 0 to 240 minutes after ingestion of each test meal is shown in FIG. Blood glucose levels were significantly lower at 30 minutes, 45 minutes and 60 minutes after BAR intake than after GL and WR intake, but at 180 minutes and 240 minutes after GL intake, compared with after WR and BAR intake The blood glucose level was significantly low.

[Blood glucose level AUC]
The AUC of the blood glucose level from 0 to 240 minutes after ingestion of each test meal is shown in FIG. AUC for 0 to 30 minutes and 0 to 60 minutes after BAR intake were significantly lower than those after GL and WR intake. AUCs 0 to 120 minutes, 0 to 180 minutes, and 0 to 240 minutes after BAR ingestion tended to show low values for GL and WR, but no significant difference was observed.

[Serum insulin concentration]
Changes in serum insulin concentrations from 0 to 240 minutes after each test meal intake are shown in FIG. WR showed no significant difference in blood glucose level compared to GL, but insulin showed a significantly lower value. In addition, the serum insulin concentration peaked 30 minutes after meal after BAR intake, whereas it peaked 45 minutes after meal after GL and WR intake. In addition, at 60 minutes after BAR ingestion, the serum insulin concentration was significantly lower than that after GL and WR ingestion.

[Serum insulin concentration AUC]
The AUC of serum insulin concentration from 0 to 240 minutes after intake of each test meal is shown in FIG. After ingestion of WR and BAR, 0 to 30 minutes, 0 to 60 minutes, 0 to 120 minutes, 0 to 180 minutes, 0 to 240 minutes, significantly lower than GL, compared with WR BAR was significantly low at 0 to 120 minutes and 0 to 180 minutes after meals.

[Serum free fatty acid concentration]
The change in serum free fatty acid concentration from 0 to 240 minutes after each test meal intake is shown in FIG. Serum free fatty acid levels decreased after ingestion in any test meal. Serum free fatty acid concentration after ingestion of BAR showed a gradual decrease after meal compared to the other two groups, showing significantly higher values at 45 minutes and 120 minutes than after GL intake, and 180 minutes after meal. Showed significantly higher values than those after ingestion of GL and WR. Serum free fatty acid concentration after ingestion of GL increased to the same level as fasting at 240 minutes after meal, and was significantly higher than that after ingestion of WR and BAR. The serum free fatty acid concentration at 240 minutes after the meal showed a high value in the order after ingesting GL>WR> BAR. The rapid increase in the free fatty acid concentration observed 4 hours after GL intake suggests the possibility of increasing blood glucose and insulin responses to the subsequent intake.

[Plasma desacyl ghrelin concentration]
The change in plasma desacyl ghrelin concentration from 0 to 240 minutes after ingestion of each test meal is shown in FIG. Plasma desacyl ghrelin levels were the least postprandial after BAR ingestion. Plasma desacyl ghrelin concentrations 30 minutes to 180 minutes after GL intake were significantly lower than those after BAR intake. Plasma desacyl ghrelin concentration 60 minutes after WR ingestion is significantly lower than that after BAR ingestion, and plasma desacyl ghrelin concentration in 120 minutes after GL ingestion is significantly lower than after WR ingestion. Value. In addition, when comparing changes in blood glucose level (see FIG. 1-a), insulin concentration (see FIG. 1-b), and desacyl ghrelin (see FIG. 1-d) when taking a meal, GL and WR As described above, the higher the postprandial blood glucose level (high GI diet), the lower the desacyl ghrelin concentration. The lower the postprandial blood glucose level (low GI diet) such as BAR, the higher the desacyl ghrelin concentration. Moreover, the desacyl ghrelin concentration after ingestion of BAR did not decrease compared with that before ingestion of the test meal, and the fluctuation was the smallest.

[Fullness, hunger]
A change in satiety level from 0 to 240 minutes after ingestion of each test meal is shown in FIG. 1-e, and a change in hunger degree is shown in FIG. The satiety level peaked at 30 minutes after ingestion in any test meal, and the satiety level after ingestion of BAR was significantly higher than that after ingestion of GL. The satiety after intake of the test meal showed a high value in the order of BAR>WR> GL in any section. The satiety after BAR ingestion showed a gradual decrease compared to after GL and WR ingestion, and showed a significantly higher value at 180 minutes and 240 minutes after meal compared to after GL and WR ingestion. The hunger degree decreased rapidly after ingestion in any test meal, and showed a minimum value 30 minutes after the meal. Although it gradually increased from the lowest value in any of the test meals, the hunger after BAR intake remained lower than GL and WR at any time.

  A test was conducted to examine the blending ratio of barley in detail. Although barley is a low GI food, it is difficult to take it alone because it has a poor texture. In most cases, it is taken by mixing 20-30% with white rice. However, barley's postprandial hyperglycemia-inhibiting effect at a daily ingestible ratio has not been clarified. Therefore, the second purpose of this study was to examine the effect of barley concentration on postprandial hyperglycemia.

(Test meal)
Cooked rice (WR), 30% of the sugar mass is barley sugar, the remaining 70% is cooked rice (30BAR), and 50% of the sugar mass is barley sugar, the remaining 50% 50% barley rice (50BAR), which is cooked rice, was used (see Table 3). As in Example 1, the cooked rice uses “Sato no Gohan” (Sato Food Industry Co., Ltd.), and the barley uses “Oshigi” (Hakubaku Co., Ltd.), which are heated, depending on the mixing ratio, 30 BAR and 50 BAR. Was prepared. The sugar mass of all test meals was unified to 75 g, and the amount of drinking water was adjusted so that the total volume was 650 mL (see Table 3). Conditions such as intake time and number of chewing cycles were the same as in Example 1.

(Examination design)
Blood collection, measurement of blood glucose level, calculation of blood glucose level AUC, measurement of insulin concentration, calculation of insulin concentration AUC, measurement of desacyl ghrelin concentration, measurement of serum free fatty acid concentration, visual evaluation method are the same as in Example 1. Went to.

[Statistical processing]
The value of each test is shown as an average value ± standard error (mean ± SE), and the cooked rice (WR) and 30% barley rice (30 BAR), the cooked rice and 50% barley rice (50 BAR) are respectively paired t-tests (paired t-test) ). The other processes were the same as in Example 1.

(result)
[Blood glucose level]
The change in plasma glucose concentration from 0 to 240 minutes after intake of the test meal is shown in FIG. At 45 minutes after ingestion of 50 BAR, the blood glucose level was significantly lower than that of WR, and the blood glucose level after ingestion of 30 BAR was not significantly different from that after ingestion of WR, but was low. A trend was seen (p = 0.07).

[Blood glucose level AUC]
The blood glucose level AUC from 0 to 240 minutes after taking the test meal is shown in FIG. Although AUC for 0 to 120 minutes, 0 to 180 minutes, and 0 to 240 minutes after ingestion of 30 BAR and 50 BAR, compared to after WR ingestion, a tendency was shown that the content of wheat increased and decreased. No significant difference was observed in any interval.

[Serum insulin concentration]
The change in serum insulin concentration from 0 to 240 minutes after intake of the test meal is shown in FIG. Serum insulin levels peaked 30 minutes after meal after ingestion of 30 BAR and 50 BAR, whereas peak values were observed 45 minutes after meal after WR intake. The serum insulin concentration after ingesting 30 BAR and 50 BAR rapidly decreased from the peak value compared with WR, and showed a significantly lower value 60 minutes after meal.

[Serum insulin concentration AUC]
The blood glucose level AUC from 0 to 240 minutes after taking the test meal is shown in FIG. The serum insulin concentration AUC tended to show a low value as the wheat content increased as with the blood glucose level AUC, but no significant difference was observed in any interval.

[Serum free fatty acid concentration]
The change in serum free fatty acid concentration from 0 to 240 minutes after intake of each test meal is shown in FIG. The serum free fatty acid concentration after ingestion of 50BAR was significantly higher than that after ingestion of WR at 120 minutes and 180 minutes after meal. Serum free fatty acid concentration after ingestion of 30BAR showed almost the same value as WR in any interval, and no significant difference was observed.

[Plasma desacyl ghrelin concentration]
The change in plasma desacyl ghrelin concentration from 0 to 240 minutes after intake of each test meal is shown in FIG. It was observed that the plasma desacyl ghrelin concentration tended to decrease less after meals as the wheat content increased. Plasma desacyl ghrelin concentrations at 60 minutes and 180 minutes after ingestion of 50BAR were significantly higher than those after ingestion of WR.

[Fullness, hunger]
The change in satiety degree from 0 to 240 minutes after ingestion of each test meal is shown in FIG. 3-e, and the change in hunger degree is shown in FIG. 3-f. The satiety level peaked at 30 minutes after ingestion in any test meal, and the satiety level after ingestion of 30 BAR and 50 BAR persisted compared to after WR ingestion, and was significant at 180 minutes and 240 minutes after meal Showed a high price. The hunger level showed the lowest value 30 minutes after meal after taking any test meal. After ingestion of 30 BAR and 50 BAR, the increase from the lowest value was gradual compared with WR, and the value was significantly lower at 180 minutes and 240 minutes after meal.

Glucose (FIG. 1-a), insulin (FIG. 1-b), free fatty acid (FIG. 1-c), desacyl ghrelin (FIG. 1-d), satiety (FIG. 1-e), hunger (FIG. 1- The average value of f) is shown. For desacyl ghrelin, a value of 0 minutes is assumed to be 0, and a change over 4 hours after ingestion of three kinds of test meals is represented. X indicates glucose (GL); ○ indicates white rice (WR); ● indicates barley rice (BAR). In the figure, * indicates that there is a significant difference (P <0.05) between glucose and wheat, # indicates that there is a significant difference (P <0.05) between glucose and white rice, Indicates that there is a significant difference (P <0.05) between barley rice and white rice. FIG. 2 shows the AUC increment of glucose concentration (FIG. 2-a) and the AUC increment of insulin concentration (FIG. 2-b) over 4 hours after taking the three test meals in Example 1. FIG. The black color is glucose (GL), the white color is white rice (WR), and the diagonal line is barley rice (BAR). For abc on the graph, each of a and b, b and c, and a and c Indicates that there is a significant difference in values. Glucose (FIG. 3-a), insulin (FIG. 3-b), free fatty acid (FIG. 3-c), desacyl ghrelin (FIG. 3-d), satiety (FIG. 3-e), hunger (FIG. 3- The average value of f) is shown. For desacyl ghrelin, a value of 0 minutes is assumed to be 0, and a change over 4 hours after ingestion of three kinds of test meals is represented. ○ indicates white rice; ▲ indicates 30% barley rice; ■ indicates 50% barley rice. In the figure, * indicates that there is a significant difference (P <0.05) between white rice and 30% barley rice, and # indicates that there is a significant difference (P <0.05) between white rice and 50% barley rice. Indicates. FIG. 4 shows the AUC increment of glucose concentration (FIG. 4-a) and the AUC increment of insulin concentration (FIG. 4-b) over 4 hours after ingesting the three test meals in Example 2. FIG. White is white rice (WR), diagonal lines are 30% wheat (30BAR), and black is 50% wheat (50BAR).

Claims (9)

A method of measuring blood desacyl ghrelin concentration after ingesting a carbohydrate-containing food and predicting blood glucose level and / or blood insulin concentration after ingesting the food from the des acyl ghrelin concentration and changes in the concentration. The method according to claim 1, wherein the blood desacyl ghrelin concentration at the time of fasting is also measured. Compared to the fasting blood desacyl ghrelin concentration, the desacyl ghrelin concentration after 1-2 hours of food intake
(A) The degree of increase in blood glucose level and / or blood insulin concentration after taking the food is small when it does not decrease and fluctuation is small;
(B) the degree of increase in blood glucose level and / or blood insulin concentration after intake of the food when it is decreased and fluctuation is large;
The method according to claim 2, wherein: The method according to any one of claims 1 to 3, wherein a food containing a carbohydrate having a sugar mass of 75 g or more is used as the carbohydrate-containing food. After ingesting a carbohydrate-containing food, measure the blood desacyl ghrelin concentration, predict the blood glucose level and / or blood insulin concentration after ingesting the food from the desacyl ghrelin concentration and changes in the concentration, and blood desacyl A method in which the ghrelin concentration is used as an evaluation index for increasing the blood glucose level and / or blood insulin concentration of the food. 6. The method according to claim 5, wherein the blood desacyl ghrelin concentration at the time of fasting is also measured. Compared to the fasting blood desacyl ghrelin concentration, the desacyl ghrelin concentration after 1-2 hours of food intake
(A) If the food does not decrease and the fluctuation is small, the food is evaluated as a food with a low blood glucose level and / or low blood insulin concentration;
(B) If the food is decreased and the fluctuation is large, the food is evaluated as a food with a high blood glucose level and / or high blood insulin concentration;
The method according to claim 6. The method according to any one of claims 5 to 7, wherein it is evaluated whether or not the food is capable of preventing diabetes. The method according to any one of claims 5 to 8, wherein a food containing a carbohydrate having a sugar mass of 75 g or more is used as the carbohydrate-containing food.

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