JP2018123084A - Agent for inhibiting an increased blood glucose after meal at night - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide pharmaceuticals, quasi drugs, or food or feed that can inhibit an increased blood glucose after meal at night, or materials or preparations that can be blended therewith.SOLUTION: An agent for inhibiting an increased blood glucose after meal at night contains wheat albumin as an active ingredient.SELECTED DRAWING: None

Description

  The present invention relates to a nocturnal postprandial blood glucose increase inhibitor that suppresses an increase in nocturnal postprandial blood glucose level.

  Postprandial hyperglycemia refers to a condition in which blood sugar in the postprandial blood level rises above the normal range, and is distinguished from fasting blood glucose levels and occasional hyperglycemia, which are always above the normal range. Is done. It is known that postprandial hyperglycemia is also observed in healthy people with normal fasting blood glucose levels and borderline diabetic patients. It has been reported that the rapid increase in blood glucose after meals and the persistence of hyperglycemia are closely related to insulin resistance, not only triggering type II diabetes, but also an independent risk factor for cardiovascular events (non- Patent Documents 1 and 2), postprandial blood glucose management is regarded as important.

  On the other hand, wheat endosperm contains about 10-15% protein, and albumin (water-soluble protein), which occupies about 11% of the protein composition, has mammalian saliva and pancreatic α-amylase inhibitory activity and is postprandial. It has been reported that it has physiological functions such as a blood glucose rise inhibitory action and an insulin resistance improving action (Non-Patent Documents 3, 4, and 5). Among them, wheat albumin having an electrophoretic mobility of 0.19 has high α-amylase inhibitory activity, and delays the digestion and absorption of carbohydrates, thereby suppressing postprandial blood glucose rise and simultaneously reducing postprandial insulin secretion. Have been reported.

“Diabetes Care”, 1999, Vol. 22, p. 920-924 “Archives of Internal Medicine”, 2001, vol. 161, p. 397-405 “Pharmacology and Treatment”, 2008, Vol. 36, No. 8, p. 761-765 “European Journal of Clinical Nutrition”, 2005, Vol. 59, p. 384-392 “Journal of Japanese Society of Nutrition and Food, 1999, Vol. 52, No. 5, p. 285-291 “Obesity Research & Clinical Practice”, 2011, No. 5, p. e220-e228 “Circulation”, 2013, Vol. 128, p. 337-343 “Nature Genetics”, 2008, Vol. 41, p. 77-81 “Diabetologia”, 1987, Volume 30, p. 16-21

Usually, the blood sugar level that has increased after meals is reduced by the action of insulin, and returns to the fasting value about 2 to 3 hours after meals.
However, the present inventors have found that after a meal at a late night time, the blood sugar level is less likely to be lower than after a meal at an early night time, and a high blood sugar level tends to continue at night (Non-Patent Document 6). ).
In addition, the present inventors have recently observed the transition of blood glucose after meals in the morning and the transition of blood glucose after breakfast in healthy adults. Significantly higher, it was confirmed that the postprandial blood glucose level was more likely to increase at night than after the morning meal.

  In a busy modern society, people live up to midnight, and late night meals have become a habit. According to the 2006 National Health and Nutrition Survey, about 1/3 of working men have eating habits after 21:00. However, late night eating habits are said to easily cause health problems such as simple obesity (primary obesity), impaired glucose tolerance, abnormal lipid metabolism, and hypertension. There is a report that late night eating habits increase the incidence of coronary heart disease by 50% (Non-patent Document 7). The risk posed by such late night eating habits is thought to be related to the fact that the postprandial blood glucose level is likely to increase at night compared to morning and daytime, and that the hyperglycemic state persists at night.

It is known that there is circadian variation in insulin secretion in pancreatic β cells. Insulin secretion by pancreatic β-cells is controlled by melatonin, and insulin secretion varies according to diurnal variation in melatonin secretion. It has been reported that the insulin level reaches the lowest level at night when the melatonin secretion is high (Non-patent Document 8). When the insulin secretion of healthy subjects was observed for 24 hours, there was a report that the insulin level after dinner was lower than that after meals in the morning and noon (Non-patent Document 9). It is conceivable that the postprandial blood glucose transition at night affects such a diurnal variation of insulin.
In recent years, diurnal fluctuations in various biological functions such as insulin have been observed, and the effects of drugs and pharmacokinetics may differ depending on the dosing time. Yes. Until now, studies on postprandial hyperglycemia have not taken into account the time of meal at all. However, due to the difference in postprandial blood glucose between morning and noon as described above, especially due to postprandial hyperglycemia Therefore, it is considered extremely necessary to control the postprandial blood glucose level at night separately from the morning and daytime postprandial blood glucose levels.

Therefore, this invention relates to providing the raw material or formulation which can be mix | blended with the pharmaceutical which can suppress the raise of the postprandial blood glucose level at night, a quasi-drug, food, or feed. In addition, the conventional knowledge which concerns on wheat albumin examined the blood glucose level after a meal ingested at 9:00 in the morning, and is not related to the blood glucose level after a meal at night. In addition, regarding the postprandial blood insulin concentration, no statistically significant difference was observed in wheat albumin in all of the reports.
That is, there is no report on the effect of wheat albumin on postprandial blood glucose elevation and blood insulin concentration at night.

  As a result of intensive studies in view of the above problems, the present inventor has found that the intake of wheat albumin significantly suppresses an increase in blood sugar after a late night meal, and that wheat albumin is useful for improving nighttime hyperglycemia. It was also found that the intake of wheat albumin can significantly suppress the increase in blood insulin concentration after meals.

That is, this invention provides the nocturnal postprandial blood glucose rise inhibitor which uses wheat albumin as an active ingredient.
The present invention also provides a nighttime postprandial blood insulin level increase inhibitor comprising wheat albumin as an active ingredient.
In addition, the present invention provides a food for suppressing postprandial blood glucose elevation, which comprises wheat albumin as an active ingredient.
The present invention also provides a food for suppressing an increase in blood insulin concentration after a night meal comprising wheat albumin as an active ingredient.
The present invention also provides a non-therapeutic method for inhibiting postprandial postprandial blood glucose elevation by ingesting wheat albumin.
In addition, the present invention provides a non-therapeutic method for suppressing an increase in blood insulin concentration after nocturnal nighttime ingesting wheat albumin.

  According to the present invention, an increase in blood glucose level after meals at night can be suppressed. If hyperglycemic symptoms after meals at night can be suppressed, prevention of health disorders such as simple obesity and impaired glucose tolerance, onset of diseases and symptoms such as arteriosclerotic diseases, diabetes, and progression of pathological conditions Improvement or treatment can be expected.

Comparison of postprandial blood glucose levels in the placebo group at night and in the morning. Solid line at night, dotted line in the morning (N = 20). Comparison of postprandial blood insulin levels in the placebo group during the night and in the morning. Solid line at night, dotted line in the morning (N = 20). Changes in postprandial blood glucose level when the placebo group is stratified into a high HbA1c layer (> 5.7, N = 5, solid line) and a low layer (≦ 5.7, N = 15, dotted line). Change in blood glucose level after night meal in the wheat albumin group and placebo group (N = 20). Wheat albumin group is a solid line, placebo group is a dotted line. Fluctuation in the nighttime blood insulin concentration in the wheat albumin group and the placebo group (N = 20). Wheat albumin group is a solid line, placebo group is a dotted line. Comparison of the inhibitory effect on the increase in blood glucose after breakfast and the inhibitory effect on increase in blood glucose after dinner due to the intake of wheat albumin.

Wheat albumin used in the present invention is a water-soluble protein belonging to the albumin family derived from the endosperm portion of wheat. Wheat albumin preferably contains a large amount of wheat albumin having an electrophoretic mobility of 0.19 from the viewpoint of excellent effects of suppressing an increase in blood glucose level after meals at night. Wheat albumin having an electrophoretic mobility of 0.19 is a polypeptide consisting of 124 amino acid residues.
Here, the mobility of electrophoresis refers to the mobility when a sample is subjected to polyacrylamide gel electrophoresis according to the method of Davis (Annals of the New York Academy of Science, 121, 404-427, 1964). . In the present specification, wheat albumin having an electrophoretic mobility of 0.19 is hereinafter also referred to as “0.19 wheat albumin”.

The content of 0.19 wheat albumin in the wheat albumin is 10% by mass or more, further 15% by mass or more, further 20% by mass or more, and further 25% by mass because it is excellent in the effect of suppressing the increase in the postprandial blood glucose level at night. From the viewpoint of ease of production of wheat albumin, it is preferably 60% by mass or less, more preferably 40% by mass or less, further 35% by mass or less, and further preferably 31% by mass or less.
Analysis of 0.19 wheat albumin can be performed by HPLC. For example, the method for measuring the content of 0.19 amylase inhibitor described in JP-A-9-172999 can be used.

Wheat albumin can be obtained by extraction from the endosperm portion of wheat. As a method for extracting wheat albumin from wheat, for example, the method for adjusting an amylase inhibitor described in JP-A-9-172999 can be used.
Commercial products such as wheat albumin NA-1 (Nisshin Pharma Co., Ltd.) may also be used.

As shown in the examples below, when observing the postprandial blood glucose transition at night and the morning postprandial blood glucose transition of healthy adults, the 2 hour postprandial blood glucose level at night is significantly higher than the morning 2 hour postprandial blood glucose level During the night, the postprandial blood glucose level tends to increase compared to after the morning meal, and the hyperglycemic state persists (FIG. 1). In contrast, when wheat albumin is ingested, postprandial blood glucose elevation is significantly suppressed as compared to placebo ingestion (FIG. 4). That is, wheat albumin has an action of suppressing an increase in blood glucose level after meals at night. It was confirmed that the action of suppressing the increase in blood glucose level after meals by wheat albumin is higher than the effect of suppressing the increase in blood sugar level after breakfast (FIG. 6). In the present specification, suppression of blood glucose increase after a meal does not necessarily mean that the increase in blood sugar level caused after a meal is necessarily completely suppressed, compared to the case where wheat albumin is not administered or ingested. It is a concept that includes calming the rise.
Nocturnal postprandial hyperglycemia is considered to increase the risk of causing health problems such as simple obesity, impaired glucose tolerance, abnormal lipid metabolism, hypertension, and hyperuricemia. Therefore, if the increase in postprandial blood glucose level at night can be suppressed, the above-mentioned simple obesity and health disorders, and thus the onset and progression of diseases and symptoms such as arteriosclerotic diseases and diabetes, can be prevented and improved. Or it becomes possible to treat.
Here, in this specification, night is the time from sunset time to sunrise time. Night and night are synonymous. Note that morning and daytime are the time from sunrise to sunset. Normally, nighttime is 24 hours a day, from 18:00 to the next 6 o'clock. The blood glucose level after a meal at a late night time tends to rise compared to a meal at an early night time, for example, after a meal at 19:00 (Non-Patent Document 6). More preferably, it is a time after 21:30, more preferably a time after 22:00, and preferably a time until 24:00.

  In addition, when sugar is taken into the body due to meals and blood sugar level rises, insulin is secreted and blood insulin level rises, but when wheat albumin is taken, the blood insulin level after meals is higher than when taking placebo. The increase is significantly suppressed (FIG. 5). That is, wheat albumin also has an action of suppressing an increase in blood insulin concentration after a night meal. The suppression of the increase in blood insulin concentration after meal does not necessarily mean that the increase in blood insulin concentration caused after meal is necessarily completely suppressed, compared to the case where wheat albumin is not administered or ingested. It is a concept that includes a moderate increase in the medium insulin concentration.

Therefore, wheat albumin can be a nocturnal postprandial blood glucose increase inhibitor useful for suppressing an increase in nocturnal postprandial blood glucose level, and can be used to produce the nocturnal postprandial blood glucose increase inhibitor. Moreover, wheat albumin can be used in order to suppress an increase in blood glucose level after meals at night. Furthermore, wheat albumin can be a nighttime postprandial blood insulin level increase inhibitor useful for suppressing a nighttime postprandial blood insulin level increase, and also for producing the nighttime postprandial blood insulin level increase inhibitor Can be used for In addition, wheat albumin can be used to suppress an increase in blood insulin concentration after meals at night.
The “use” may be administration or ingestion to animals including humans, and may be therapeutic use or non-therapeutic use. “Non-therapeutic” means a concept that does not include medical practice, that is, a concept that does not include a method for surgery, treatment, or diagnosis of a human, more specifically, a doctor or a person who has received instructions from a doctor operates on a human. It is a concept that does not include a method of performing treatment or diagnosis.

  The nocturnal postprandial blood glucose increase inhibitor and the nocturnal postprandial blood insulin level increase inhibitor of the present invention, when administered or ingested to animals including humans, the nocturnal postprandial blood glucose level increase inhibitory effect, or the nocturnal postprandial blood insulin concentration It is a pharmaceutical, quasi-drug, food or feed that exhibits the effect of suppressing the increase in blood, and the nocturnal postprandial blood glucose increase inhibitor and the nocturnal postprandial blood insulin level increase inhibitor are the pharmaceutical, quasi-drug, food or feed. Can be used as a raw material or a preparation.

  These foods are foods that have been promoted to suppress the increase in postprandial blood glucose level at night or the increase in blood postprandial blood insulin level, and are allowed to indicate that as necessary (foods for specified health use, functional Label food). Examples of indications are “smoothly increase blood glucose level after dinner” “smoothly increase blood glucose level after meals late at night” “slowly increase blood glucose level at night” “blood glucose level during sleep” `` Make the increase in value gentle '' `` Make the absorption of sugar after dinner '' `` Make the absorption of sugar after meal late at night '' `` Make the absorption of sugar late at night '' `` Making the absorption of sugar at night '' `` Gently absorb '' `` Make the blood insulin level increase after dinner '' `` Make the blood insulin level increase after late night meal '' `` Make the blood insulin level increase at night '' "There is a gentle increase in blood insulin levels during sleep." Foods for which function indications are permitted can be distinguished from general foods.

Examples of the dosage form of the above-mentioned pharmaceuticals (including quasi-drugs, the same shall apply hereinafter) include tablets (including chewable tablets, effervescent tablets), capsules, granules (including effervescent granules), powders, and lozenges. Oral administration using a syrup or the like.
Such various dosage forms can be prepared using the wheat albumin of the present invention or other pharmaceutically acceptable carriers such as excipients, binders, extenders, disintegrants, surfactants, lubricants. , Dispersants, buffers, osmotic pressure regulators, pH regulators, emulsifiers, preservatives, stabilizers, preservatives, thickeners, fluidity improvers, flavoring agents, foaming agents, fragrances, coating agents, diluents Etc., and medicinal components other than wheat albumin can be appropriately combined and prepared.
Among these, a preferable dosage form is a solid preparation for oral administration, and a tablet is preferable.

  The form of the food may be solid, semi-solid or liquid, for example, soft drinks, tea drinks, coffee drinks, fruit drinks, carbonated drinks, jelly, wafers, biscuits, bread, noodles, sausages, etc. In addition to various food compositions such as foods and nutritional foods, further, a nutritional supplement composition in the same form (solid preparations such as tablets, capsules, troches, etc.) as the above-mentioned oral administration preparations. Of these, solid preparations are preferable, and tablets are more preferable.

  Various forms of food include wheat albumin or other food ingredients, solvents, softeners, oils, emulsifiers, preservatives, acidulants, sweeteners, bitters, pH adjusters, stabilizers, colorants, antioxidants It can be prepared by appropriately combining agents, humectants, thickeners, fluidity improvers, foaming agents, fragrances, seasonings, active ingredients other than wheat albumin, and the like.

  As the form of the feed, preferably in the form of pellets, flakes or mash, for example, feed for livestock used for cattle, pigs, chickens, sheep, horses, etc., feed for small animals used for rabbits, rats, mice, etc. Examples include pet foods used for dogs, cats, small birds, and the like.

  Feed is wheat albumin or other feed materials such as meat, protein, cereals, bran, potatoes, sugars, vegetables, vitamins, minerals, gelling agents, shape-retaining agents, pH adjusters, seasonings It can be prepared by a conventional method by appropriately combining a preservative, a preservative, a nutritional supplement, and the like.

The content of wheat albumin in the preparation is preferably 5% by mass or more, more preferably 10% by mass or more, still more preferably 20% by mass or more, still more preferably 30% by mass or more, and preferably 70% by mass. Hereinafter, it is more preferably 60% by mass or less, further preferably 55% by mass or less, and further preferably 50% by mass or less.
Further, the content of 0.19 wheat albumin in the total mass of the preparation is 1% by mass or more, preferably 2% by mass or more, more preferably 5% by mass or more, and preferably 20% by mass or less, more preferably Is 15% by mass or less, more preferably 13% by mass or less.

The dosage or intake of the formulation of the present invention may vary according to the weight, sex, age, condition or other factors of the subject of administration or intake. The dose, route, interval of administration, and the amount and interval of intake can be appropriately determined by those skilled in the art. Usually, it is preferably 0.1 g or more as wheat albumin per day for one adult (60 kg). Moreover, Preferably it is 7.5 g or less.
In general, 0.19 wheat albumin per day per adult (60 kg) is preferably 0.02 g or more, and preferably 2 g or less.
In the present invention, such an amount is preferably administered or ingested once to several times a day.

The formulation can be administered or taken according to any plan.
The administration or ingestion period is not particularly limited, and it may be a single administration or ingestion, or repeated or continuous administration or ingestion. In the case of repeated or continuous administration or ingestion, it is more preferable to administer or ingest continuously for 5 days or more, and still more preferably to administer or ingest for 15 days or more.

The subject of administration or ingestion is not particularly limited as long as it is a human or non-human animal or the like that needs or desires to suppress the increase in postprandial blood glucose level at night. A preferred example of the subject is a person who has a late-night meal habit after 21:00. In addition, in healthy adults with low HbA1c levels (≦ 5.7), a large difference was observed in the postprandial blood glucose transition between night and morning, and there was a tendency for the postprandial blood glucose level to increase easily at night. And HbA1c values are low (≦ 5.7), including healthy adults and simple obese reserves.
The preparation of the present invention is preferably administered or ingested at the time of feeding (feeding) at night or before feeding (feeding) from the viewpoint of effectively exerting the effect. More preferably, administration or ingestion within 30 minutes before feeding (feeding) at night or before feeding (feeding), more preferably during feeding (feeding) at night or before feeding (feeding) Administration or ingestion within 1 to 10 minutes. It is more effective to administer or ingest wheat albumin at night than to administer or ingest it in the morning or noon.
The content of feeding (feeding) is not particularly limited, but a meal or feed containing a carbohydrate is preferable. The saccharides include monosaccharides, disaccharides, oligosaccharides and polysaccharides, and examples thereof include cooked rice, starch, wheat flour, sugar, fructose, glucose, glycogen and the like.

Test Example 1 Effect of wheat albumin on blood glucose level after nocturnal meal [test meal and control meal]
As wheat albumin, “wheat albumin NA-1” (manufactured by Nisshin Pharma Co., Ltd., 0.19 wheat albumin content 25% by mass) was used, and the raw material components were mixed in the composition shown in Table 1. Next, a chewable tablet (1100 mg / tablet) was obtained using a single-shot tableting machine (manufactured by RIKEN).

[Study Summary]
(1) Subjects and Methods A randomized, double-blind, placebo-controlled crossover comparative study was conducted on 20 healthy adult males (fasting mean blood glucose level 92 mg / dL). This test is a test in which a rest period of 5 days or more is provided, and a test meal and a control meal are taken once in a random order and verified.
The subject was allowed to have dinner by 21:00 on the previous day and only water after 21:00.
On the test day, after waking up, breakfast (593kcal) at 8:00, lunch (694kcal) at 12:00, dinner (616kcal, protein: lipid: sugar ratio = 7: 11: 81) at 22:00, and 0:30 It was. After 19:00, free intake of water was prohibited, and 150 mL at dinner and 50 mL each after blood collection were allowed. Three minutes before the start of dinner, the wheat albumin group chewed the test meal and the placebo group chewed 3 tablets each without water.
Blood was collected from 21:30 (0 hours) before dinner at 0.5 hours, 1 hour, 1.5 hours, 2 hours, 3 hours, 4 hours, and 9 hours after dinner.
The next morning, after getting up at 6:30 am, we took the prescribed breakfast (616 kcal, protein: lipid: sugar ratio = 7: 11: 81) at 7:30, and from 7 o'clock (0 hour) before breakfast, Blood was collected 0.5 hours, 1 hour, 1.5 hours, and 2 hours after breakfast (no test or control food was consumed before breakfast).

The test for significant difference uses statistical analysis software (Dr. SPSS, IBM Inc.), and the maximum increase in the postprandial blood glucose level (0 to 2 hours) (ΔCmax, the highest increase from 0 hours) And the area under the increment curve (iAUC, the area under the curve in the amount of change from 0 hour) was analyzed by comparison with the corresponding t-test (* p <0.05, ** p <0.01). , *** p <0.001). The obtained numerical value was shown by the average value +/- standard error.

(2) Results FIG. 1 shows the change in blood glucose level at night and morning in the placebo group, and FIG. 2 shows the change in blood insulin concentration.
As a result, the blood glucose level for 2 hours after meal at night was significantly higher than the blood glucose level for 2 hours after meal in the morning, and it was confirmed that blood sugar tends to rise after meals late at night.
In addition, it was suggested that blood sugar was significantly higher at night and insulin was significantly higher in the morning, and glucose metabolism was different depending on the time of meal.

Regarding the change in postprandial blood glucose level in the placebo group, HbA1c is higher than median (5.7%) (over HbA1c 5.7% but less than 6.5%) and lower (HbA1c 5.2% to 5.7%) A comparison was made.
As a result, as shown in FIG. 3, in the blood glucose iAUC for 2 hours after meal, the high HbA1c layer was high at night and in the morning, but there was no significant difference at night between the high and low HbA1c layers. Showed a significant difference. This suggests that even in the layer where HbA1c is low, it is difficult to see the difference from the high layer at night. From these data, it was considered that blood sugar tends to increase easily at night even in healthy people. In the layer with high HbA1c, no significant difference was observed between nocturnal postprandial blood glucose and morning postprandial blood glucose (data not shown).

FIG. 4 shows the changes in the postprandial blood glucose level at night in the wheat albumin group and the placebo group.
As a result, the wheat albumin group showed significantly lower results than the placebo group in ΔCmax and iAUC 2 hours after meal.

Moreover, the fluctuation | variation of blood insulin concentration is shown in FIG.
As a result, the wheat albumin group showed significantly lower results than the placebo group in ΔCmax and iAUC 2 hours after meal.
From these results, it was confirmed that wheat albumin suppresses an increase in the postprandial blood glucose level at night. It was also confirmed that wheat albumin suppresses an increase in blood insulin concentration after a meal.

Test Example 2 Comparison of the effect of morning and evening wheat albumin on postprandial blood glucose levels [test food and control food]
The same chewable tablets (1100 mg / tablet) as in Test Example 1 were used.

[Study Summary]
(1) Subjects and methods Changes in blood glucose levels after ingestion with a randomized, double-blind, placebo-controlled crossover method for 4 healthy adult men and women (average fasting blood glucose level 89 mg / dL). Observed. This method is a test method in which a test period and a control meal are ingested once in a random order by providing a rest period of 5 days or more and verified.
In addition, among 20 subjects of Test Example 1, after dinner intake of 8 healthy adult men (fasting average blood glucose level 89 mg / dL) selected in order of decreasing fasting blood glucose level so that the fasting average blood glucose level is equivalent The changes in blood glucose levels were analyzed.
In any test, subjects ingested an equivalent loaded diet (616 kcal, protein: lipid: carbohydrate ratio = 7: 11: 81) after fasting for 10 hours or longer, and 3 minutes before the start of the intake The albumin group took the test meal, and the placebo group took the control meal by chewing 3 tablets each without water. In the observation of changes in blood glucose level after breakfast, breakfast was loaded at 9:00. Blood was collected before meal (0 hour), 0.5 hour, 1 hour, 1.5 hour and 2 hours after meal. The area under the increase curve of the postprandial blood glucose level (0 to 2 hours) (iAUC, the area under the curve in the amount of change from 0 hours) was determined. The obtained numerical value was shown by the average value +/- standard error.

  The comparison of the effect of wheat albumin on the increase in blood glucose level after breakfast and dinner was examined by comparing the change in blood glucose level of the wheat albumin group with respect to the placebo group after breakfast and after dinner respectively.

  For the test of significant difference, statistical analysis software (Dr. SPSS, IBM Inc.) is used, and the area under the curve (iAUC) of postprandial blood glucose level (0 to 2 hours) is compared between the two groups. Analysis by t-test (* p <0.05).

(2) Results As shown in FIG. 6, the iAUC of the wheat albumin group for 2 hours after meal was 97.0% after breakfast when the placebo group was 100%, whereas it was 82. It was significantly lower at 3%. From this, the action of suppressing the increase in blood glucose level after meals by wheat albumin is higher than the effect of suppressing the increase of blood sugar level after breakfast, and those who take wheat albumin at night take it in the morning or in the daytime. It was confirmed that it was more effective.

Claims (20)

  A postprandial postprandial blood glucose rise inhibitor comprising wheat albumin as an active ingredient.   2. The postprandial blood glucose elevation inhibitor according to claim 1, wherein the wheat albumin contains 10 to 60% by mass of 0.19 wheat albumin.   The agent for suppressing an increase in blood glucose after night meal according to claim 1 or 2, wherein the form is an oral solid preparation.   The agent for suppressing postprandial blood glucose increase at night according to any one of claims 1 to 3, which suppresses an increase in blood glucose after a meal after 21:00.   An inhibitor of the increase in blood insulin concentration after night meal containing wheat albumin as an active ingredient.   A food for suppressing postprandial blood glucose elevation, comprising wheat albumin as an active ingredient.   The food for suppressing postprandial blood glucose rise according to claim 6, wherein the wheat albumin contains 10 to 60% by mass of 0.19 wheat albumin.   8. The food for suppressing postprandial blood glucose elevation according to claim 6 or 7, wherein the form is an oral solid preparation.   The food for suppressing a postprandial blood glucose increase according to any one of claims 6 to 8, which suppresses a blood glucose increase after a meal after 21:00.   A food for suppressing an increase in blood insulin concentration after meals containing wheat albumin as an active ingredient.   A non-therapeutic method for suppressing postprandial blood glucose elevation by ingesting wheat albumin.   12. The method for inhibiting postprandial blood glucose elevation according to claim 11, wherein the wheat albumin contains 10 to 60% by mass of 0.19 wheat albumin.   13. The method for inhibiting postprandial blood glucose elevation according to claim 11 or 12, wherein the method is taken in the form of an oral solid preparation containing wheat albumin.   The method for suppressing an increase in blood glucose after meals according to any one of claims 11 to 13, wherein an increase in blood glucose after a meal after 21:00 is suppressed.   The method for inhibiting postprandial blood glucose elevation according to claim 14, wherein wheat albumin is ingested at a meal after 21:00 or within 30 minutes before the meal.   A non-therapeutic method for suppressing postprandial postprandial blood insulin rise by ingesting wheat albumin.   The method for inhibiting an increase in blood insulin concentration after a night meal according to claim 16, wherein the wheat albumin contains 10 to 60% by mass of 0.19 wheat albumin.   18. The method for inhibiting an increase in blood insulin concentration after a night meal according to claim 16 or 17, wherein the method is taken in the form of an oral solid preparation containing wheat albumin.   The method for suppressing an increase in blood insulin concentration after a night meal according to any one of claims 16 to 18, wherein an increase in blood insulin concentration after a meal after 21:00 is suppressed.   20. The method for suppressing an increase in blood insulin concentration after meals according to claim 19, wherein wheat albumin is taken at a meal after 21:00 or within 30 minutes before the meal.

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