JP2014073994A - Postprandial gip increase inhibitor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a material that is highly safely and inhibits postprandial increase in blood GIP concentration, and a postprandial GIP increase inhibitor.SOLUTION: The postprandial GIP increase inhibitor includes soybean protein as an active ingredient.

Description

  The present invention relates to a blood GIP concentration increase inhibitor after a meal.

  GIP (Gastric inhibitory polypeptide or Glucose-dependent insulinotropic polypeptide) is one of the gastrointestinal hormones belonging to the glucagon / secretin family. GIP is called incretin together with GLP-1 (glucagon-like peptide 1), and it is reported that GIP is secreted from K cells existing in the small intestine when feeding lipids and carbohydrates.

  GIP is known to have gastric acid secretion inhibitory action and gastric motility inhibitory action. In addition, GIP is known to promote insulin secretion from pancreatic β cells and enhance glucose uptake into adipocytes in the presence of insulin. For this reason, it is considered that the action of GIP is a factor in obesity. In fact, there is a report that obesity is suppressed when the function of GIP is inhibited. Therefore, it is considered that the suppression of the increase in GIP is effective for promoting digestion after meals, improving stomach sag, or preventing or improving obesity.

  Based on studies so far, 3-bromo-5-methyl-2-phenylpyrazolo [1,5-a] pyrimidin-7-ol (BMPP) is known as a substance that inhibits the function of GIP. Moreover, guar gum etc. are known as what suppresses secretion of GIP after a meal (patent document 1, nonpatent literature 1). However, the former substance has not been confirmed to have an inhibitory effect on GIP function in vivo, and the latter substance has a problem that the effect of suppressing the increase in GIP during lipid intake has not been studied. However, this is not always sufficient.

  Moreover, about the effect | action with respect to GIP of a protein or an amino acid, a specific amino acid has a GIP raise inhibitory effect compared with whey protein (patent document 2), whey protein, soybean protein, and gluten, However, when a portion of glucose was replaced with these proteins, it was reported that insulin and GLP-1 elevation were lower than those with glucose alone, and their effects were similar between proteins. (Non-Patent Document 2).

International Publication No. 01/87341 Pamphlet Special table 2009-536016

Gatenby et al., Diabet Med. 1996, 13: 358-364 Jane Bowen et al., J Clin. Endocrinol. Metab., August 2006, 91 (8): 2913-2919

  This invention makes it a subject to provide the raw material which suppresses the raise of the blood GIP density | concentration after a meal, and a postprandial GIP rise high safety | security.

  Therefore, the present inventor has studied the effect on the postprandial GIP concentration of many natural materials. When soy protein is ingested with lipids and sugars instead of normal protein such as whey protein, whey protein is ingested. As a result, the present inventors have found that the increase in blood GIP concentration after meals is remarkably suppressed as compared with the case of the above.

  That is, this invention provides the postprandial GIP raise inhibitor which uses soybean protein as an active ingredient.

  ADVANTAGE OF THE INVENTION According to this invention, the raise of the blood GIP density | concentration which arises by ingestion of food / beverage products can be suppressed effectively. In addition, soy protein is highly safe and can be used widely because it is taken for a long period of time, particularly with normal foods and drinks, and suppresses the GIP concentration that increases due to the intake of foods and drinks.

The measured value of blood GIP concentration after a meal is shown. The fluctuation | variation from the fasting of the blood GIP density | concentration after a meal is shown. The measured value of blood glucose after a meal is shown. The amount of change in blood glucose level after meal from the fasting state is shown.

  The active ingredient of the postprandial GIP elevation inhibitor of the present invention is soy protein.

  Soy protein may be any protein contained in soybeans, and may be extracted from soybeans. Soy protein is contained in soybeans in an amount of about 33% by mass. For example, whole soybeans, moulted soybeans, dehulled soybeans, and defatted soybeans can be used as raw materials. Moreover, what was refine | purified from the raw material soybean can also be used. Although it does not specifically limit as a purification method, The following well-known method can be illustrated. Degreased and desolvated from squeezed soybean raw material using a solvent such as hexane, extracted the protein fraction with neutral to weak alkaline solution, and then removed the insoluble components by centrifugation. Hydrochloric acid, phosphoric acid, sulfuric acid, etc. To make the protein insoluble and precipitate. The precipitated fraction is collected and dispersed, and an alkaline agent such as sodium hydroxide or potassium hydroxide is added to solubilize and neutralize the protein. The neutralized solution is spray-dried to obtain soy protein. As such a soy protein, what is marketed as a food-drinks raw material, a medical raw material, and a supplement food can be used.

  In the present specification, the “postprandial GIP increasing action” refers to an action that causes GIP secretion in an individual when the food or drink is ingested by the individual animal. In the present specification, “suppression of postprandial GIP increase” and “suppression of postprandial GIP increase” mean an effect of suppressing increase in blood GIP concentration by suppressing GIP secretion from K cells after meal, and secretion into blood. This is a concept that can include any of the actions of suppressing an increase in blood GIP concentration by lowering the concentration of GIP.

As shown in Examples below, when soy protein is ingested together with lipids and sugars, the increase in blood GIP concentration after meal is significantly suppressed as compared to ingesting whey protein, which is a representative protein. . Similarly, the intake of soy protein suppresses an increase in blood glucose level after meals.
Therefore, soy protein is useful as a postprandial GIP elevation inhibitor and a postprandial blood glucose level elevation inhibitor.

Since soy protein suppresses post-meal increase in GIP by ingesting together with foods and drinks containing lipids and carbohydrates, it may be in the form of pharmaceuticals and supplements containing a large amount of soy protein. Or part or all of protein in foods and drinks containing carbohydrates may be replaced with soy protein and ingested. The protein to be replaced preferably contains whey protein. In addition, soy protein may be added to foods and drinks containing lipids and sugars. When a part of the protein of a composition such as a food or drink or a pharmaceutical is replaced with soy protein, the total protein is 50% by mass or more, preferably 55% by mass or more, more preferably 60% by mass or more, and further preferably 65% by mass. %, More preferably 70% by mass or more is preferably substituted with soy protein.

  The amount of protein in the composition when replacing part of the protein in a composition such as food and drink or pharmaceutical with soy protein or adding soy protein depends on the content of lipids and carbohydrates in the composition. However, as a ratio in the total calories of the composition, 10% or more is preferable from the point of effect, 15% or more is more preferable, 20% or more is further preferable, and 70% or less is preferable from the point of flavor, 60 % Or less is more preferable, and 50% or less is more preferable. Similarly, the blending amount of soy protein in the composition is preferably 5% or more, more preferably 7.5% or more, and even more preferably 10% or more from the viewpoint of the effect as a ratio in the total calories of the composition. 15% or more is more preferable, 70% or less is preferable from the viewpoint of flavor, 60% or less is more preferable, and 50% or less is more preferable.

The composition to which the agent of the present invention is applied is preferably a composition containing soy protein such as a soy-containing composition.
Examples of the soy-containing composition include soy milk, natto, tofu, fried tofu, yuba, soy protein-containing dietary supplements, and the like.
The composition to which the agent of the present invention is applied preferably contains a lipid, and more preferably contains a carbohydrate and a lipid. Examples of the saccharide include saccharides derived from the soybeans and saccharides derived from other flours and starches. The fat is not particularly limited as long as it is an edible oil, butter, margarine, lard, shortening, fish oil, corn oil, rapeseed oil, olive oil, sesame oil, soybean oil, cottonseed oil, sunflower oil, safflower oil, palm oil, Examples include processed fats and oils for food and drink. The amount of lipid in the composition is preferably 5% by mass or more based on the total mass.

Furthermore, the agent of the present invention can suppress the increase in postprandial GIP if it is taken together with other foods and drinks containing carbohydrates and lipids, regardless of the content of carbohydrates and lipids of the composition itself containing it. Can be demonstrated. Therefore, as long as the composition to which the agent of the present invention is applied can be taken together with other foods and drinks containing carbohydrates and lipids, the composition itself may not contain carbohydrates and lipids. In the present specification, a composition and food or drink to which the agent of the present invention is applied are “taken together” means that the composition and the food or drink are both consumed during one meal. .
Therefore, when ingesting the composition to which the agent of the present invention is applied together with other foods and drinks, as a proportion of the total calories consumed during one meal, 10% or more of protein is effective in terms of effect. Preferably, 15% or more is more preferable, 20% or more is more preferable, 70% or less is preferable in terms of flavor, 60% or less is more preferable, and 50% or less is more preferable. Further, the intake of soy protein is 50% by mass or more, preferably 55% by mass or more, more preferably 60% by mass or more, more preferably 65% by mass or more, based on the total protein ingested during one meal. More preferably, it is 70% by mass or more. In addition, the intake of soy protein is preferably 5% or more, more preferably 7.5% or more, more preferably 10% or more from the viewpoint of the effect, as a ratio in the total calorie intake taken during one meal. More preferably, 15% or more is still more preferable, 70% or less is preferable in terms of flavor, 60% or less is more preferable, and 50% or less is more preferable.

  The form and type of the composition to which the agent of the present invention is applied are not particularly limited. For example, the form includes solid, semi-solid and liquid forms, and examples include tablets, pills, tablets, capsules, liquids, syrups, powders, granules and the like. The type may be a single ingredient, seasoning, cooked or semi-cooked product or dish, or any combination thereof, and if necessary, solvents, softeners, oils , Emulsifiers, preservatives, fragrances, stabilizers, colorants, antioxidants, moisturizers, thickeners and the like may be included in combination.

  The composition to which the agent of the present invention is applied is based on the concept of suppressing postprandial GIP elevation, and displays the functions as necessary, such as beauty foods and drinks, nutritional function foods and drinks, sick foods and drinks, foods and drinks for specified health use It can be a functional food or drink such as a product.

The present invention and preferred embodiments of the present invention are as follows.
<1> A postprandial GIP increase inhibitor containing soy protein as an active ingredient.

<2> The postprandial GIP increase inhibitor according to <1>, wherein the soy protein is taken together with food and drink.
<3> Contains soy protein in a total protein of 50% by mass or more, preferably 55% by mass or more, more preferably 60% by mass or more, still more preferably 65% by mass or more, and even more preferably 70% by mass or more. The postprandial GIP elevation inhibitor according to <1> or <2>.
<4> The postprandial GIP increase inhibitor according to one of <1> to <3>, which comprises one or more selected from lipids and carbohydrates.
<5> The postprandial GIP increase inhibitor according to <4>, wherein the protein content is 10% or more, preferably 15% or more, and more preferably 20% or more as a proportion in calories.
<6> The postprandial GIP increase inhibitor according to <4> or <5>, wherein the protein content is 70% or less, preferably 60% or less, more preferably 50% or less as a proportion in calories.
<7> The content of soy protein is 5% or more, preferably 7.5% or more, more preferably 10% or more, and further preferably 15% or more as a ratio in calories, <4> to <6> The postprandial GIP rise inhibitor as described in one of these.
<8> The postprandial GIP increase according to one of <4> to <7>, wherein the content of soy protein is 70% or less, preferably 60% or less, more preferably 50% or less, as a percentage in calories. Inhibitor.
<9> At the time of ingestion of protein, soybean protein in the total ingested protein is 50% by mass or more, preferably 55% by mass or more, more preferably 60% by mass or more, further preferably 65% by mass or more, and still more preferably 70% by mass. The postprandial GIP increase inhibitor according to one of <1> to <8>, which is ingested as described above.
<10> The postprandial GIP increase inhibitor according to <9>, wherein the protein ingested when the protein is ingested contains whey protein.
<11> The postprandial GIP increase inhibitor according to <9> or <10>, wherein one or more selected from lipids and carbohydrates are taken at the same time when protein is taken.
<12> The postprandial GIP increase inhibitor according to <11>, wherein the protein intake is 10% or more, preferably 15% or more, more preferably 20% or more, as a percentage of the total calorie intake.
<13> The postprandial GIP increase inhibitor according to <11> or <12>, wherein the protein intake is 70% or less, preferably 60% or less, more preferably 50% or less, as a percentage of the total calorie intake. .
<14> The intake of soy protein is 5% or more, preferably 7.5% or more, more preferably 10% or more, and even more preferably 15% or more, as a percentage of the total calorie intake, <11> to <11 13> The postprandial GIP increase inhibitor according to one of 13>.
<15> After meal according to one of <11> to <14>, the intake of soy protein is 70% or less, preferably 60% or less, more preferably 50% or less, as a percentage of the total calorie intake. GIP elevation inhibitor.
<16> Instead of whey protein, soy protein is contained in an amount of 50% by mass or more, preferably 55% by mass or more, more preferably 60% by mass or more, still more preferably 65% by mass or more, and still more preferably 70% by mass or more. The postprandial GIP increase inhibitor according to any one of <1> to <8>, wherein the protein is ingested.
<17> 50% by weight or more of whey protein, preferably 55% by weight or more, more preferably 60% by weight or more, still more preferably 65% by weight or more, and even more preferably 70% by weight or more to protein containing soybean protein. The postprandial GIP increase inhibitor according to <16>, which is a substitute.

  Next, an Example is given and this invention is demonstrated.

Example 1
(1) Test method Nine non-obese healthy men without hyperlipidemia, hyperglycemia, cardiopulmonary dysfunction, glucose metabolism abnormality, liver dysfunction, renal dysfunction and gastrointestinal dysfunction, BMI 18.3 to 24.0 kg The test was conducted at / m ² and an age of 31 to 48 years.

  The subject took two tests with an interval of one week or more. The subjects avoided drinking, eating and strenuous exercise from 3 days before the test, and after eating dinner by 20:00 on the day before the test, they were fasted and fasted except for water. On the day of the test, in order to acclimate to the environment after coming to the environment variable room with a room temperature of 27 ° C and a humidity of 50% by 8:30 in the fasting state, receiving a health checkup and physical measurements. I took a 30-minute rest. Thereafter, he received blood sampling on an empty stomach from 9 am. The subject took the provided test food within 5 minutes from 10:00. Blood sampling after meals was performed 4 times 30 minutes, 60 minutes, 120 minutes, and 240 minutes after taking the test meal. Blood was collected from the median cubital vein, and 2 mL of blood collection tubes for serum each containing a separation promoting film and 3 mL of blood collection tube containing protease inhibitors were collected. The collected blood is allowed to stand for 15 minutes at room temperature in a blood collection tube for serum containing a separation promoting film and on ice for a blood collection tube containing a protease inhibitor, and then centrifuged at 3000 rpm, 4 ° C. for 15 minutes to obtain serum or plasma. Samples were collected. Serum samples were subjected to serum blood glucose analysis. Plasma samples with protease inhibitors were subjected to Glucose-dependent Insulotropic Polypeptide (GIP, total) analysis. All measurements were outsourced to Mitsubishi Chemical Medience Corporation (Tokyo).

(2) Test foods The two types of test foods all have the same carbohydrate-derived energy amount of 200 kcal, soy protein 50%, lipid 10%, carbohydrate 40% high soy food, whey protein 50%, lipid 10%, A high whey diet with 40% carbohydrate was prepared. The carbohydrate source was prepared using a carbohydrate solution for oral glucose tolerance test (Torran G solution, Ajinomoto Pharmaceutical Co., Inc., Tokyo) containing a partial hydrolyzate of starch. Soy protein was prepared using isolated soybean protein (SOYPRO, Body Plus International, Sendai), and whey protein was prepared using isolated whey protein (ISOPRO, Body Plus International, Sendai). Lipids were prepared using commercially available edible canola oil. The weight of the test food was all set to 500 g by adding an appropriate amount of water. The energy composition of the test food is shown in Table 1.

  Table 2 shows the amino acid composition of the two protein sources. Whey protein is rich in essential amino acids and branched chain amino acids. Soy protein is rich in arginine and glutamine, but contains less branched chain amino acids than whey protein.

  Preparation of test foods First, after sufficiently dissolving protein powder with water, add sugar solution for oral sugar tolerance test containing partial starch hydrolysate, and emulsify oil by dripping edible oil while stirring vigorously Dispersed. The amount of water was adjusted so that all the test meals were 500 g. The test food was provided in an opaque container so that the difference in the test food could not be distinguished from the appearance, and consideration was given to making it difficult to feel the scent by ingesting with a straw.

  The measured value of postprandial blood GIP concentration and the amount of change from fasting are shown in FIGS. Moreover, the measured value of the postprandial blood glucose level and the amount of fluctuation from the fasting time are shown in FIGS. The results are shown in Table 3.

  1 to 4 and Table 3, when soy protein is ingested with lipid and sugar, the increase in postprandial GIP is significantly suppressed as compared with the case in which whey protein is ingested with lipid and sugar. It can be seen that the rise is also suppressed.

Claims (6)

  A postprandial GIP increase inhibitor comprising soy protein as an active ingredient.   The postprandial GIP rise inhibitor of Claim 1 which contains a soybean protein 50 mass% or more in all the proteins.   The postprandial GIP elevation inhibitor according to claim 1 or 2, comprising one or more selected from lipids and carbohydrates.   The inhibitor of postprandial GIP increase according to any one of claims 1 to 3, wherein at least 50% by mass of soy protein in the total ingested protein is ingested.   The inhibitor of postprandial GIP elevation according to claim 4, wherein one or more selected from lipids and carbohydrates are taken at the same time when protein is taken.   6. The postprandial GIP increase inhibitor according to claim 4 or 5, wherein the protein ingested when the protein is ingested contains whey protein.

Images