JP2790610B2 - α-glucosidase inhibitor, sugar composition containing it, sweetener, food, and feed - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention slowly inhibits .alpha.-glucosidase, delays the digestion of starch, starch-derived oligosaccharides and sucrose, and consequently suppresses a sharp rise in blood glucose level, thereby inhibiting insulin secretion. The present invention relates to an α-glucosidase inhibitor having an action of suppressing glycerol, a sugar composition containing the same, a sweetener, a food and a feed.

[0002]

BACKGROUND OF THE INVENTION Starch and sucrose account for the largest proportion of carbohydrates consumed by humans, and are said to account for 80-90% of the total carbohydrates consumed. Starch is degraded to α-dextrin by α-amylase in saliva after eating, and then from the stomach to the duodenum, where it is hydrolyzed to maltose and isomaltose via maltodextrin by α-amylase secreted from the pancreas. , Leading to the small intestine. On the other hand, sucrose reaches the small intestine without being decomposed in the digestive organs on the way.

[0003] These saccharides that have reached the small intestine are decomposed into monosaccharides, which are constituent sugars, by α-glucosidase localized in the microvilli of the small intestine and absorbed. α-Glucosidase is a general term for an enzyme that hydrolyzes an α-glucoside bond at the non-reducing end of a saccharide constituting a polysaccharide, and includes maltase, isomaltase / sucrase, and the like. Maltose and maltooligosaccharides are decomposed into monosaccharides by maltase, and isomaltose and sucrose are decomposed into monosaccharides by a complex enzyme, isomaltase / sucrase.

[0004] When you consume starch or sucrose,
It is digested and absorbed, and blood sugar level (blood glucose level) rises sharply. When a healthy person raises his blood sugar level, this stimulates the secretion of insulin, which increases the blood insulin level and enhances the action of promoting the use of sugar, and then acts in the direction of lowering the blood sugar level, thereby lowering the blood sugar level. Adjustments are made. In healthy humans, after ingestion of starch or sucrose, their blood glucose levels reach a maximum after about 15 minutes in the arteries and about 30 minutes in the veins and gradually return to normal levels.

[0005] In particular, sucrose is useful as a carbohydrate having good digestion and absorption and excellent growth for children or as a food when tired, but on the other hand, it rapidly increases blood sugar levels and stimulates insulin secretion. Therefore, it is considered to be a cause of obesity, and the intake of diabetic patients is restricted.

[0006] If too much starch or sucrose is ingested due to overeating or drinking, the amount of glucose that must be processed increases in the blood, and the amount of insulin secreted from the pancreas also increases. If such a state continues for a long period of time, the function of the pancreas is deteriorated and exhausted, which causes the onset of diabetes. In addition, it has been pointed out that when obesity occurs, the required amount of insulin increases, which causes a decrease in pancreatic function.

[0007] When the pancreas is exhausted and functions deteriorate, insulin becomes deficient and unprocessable sugar comes out into the urine. In order to prevent such a state, it is said that it is important to prevent the pancreas from being tired, that is, not to stimulate insulin secretion without rapidly increasing blood sugar level. In addition, it is said that such points must be observed in the diet treatment of diabetic patients.

[0008] Conventionally, when a diet containing a large amount of carbohydrates with a large amount of dietary fiber is ingested, the absorption of nutrients from the intestine is moderated, a rise in blood glucose level after meals can be suppressed, insulin secretion can be suppressed, and obesity, It has been reported that it can prevent adult diseases such as diabetes [Dr. Denis Burkitt's book "Don't forget fiber in your diet" (Japanese translation; published by Chuo Koronsha on May 25, 1983) "Dietary Fiber Can Prevent Modern Diseases," pages 125-137), 1982
Book "Dietary Fiber" published by Daiichi Shuppan Co., Ltd. on March 15 27
See page 1-286].

[0009] In recent years, when an α-glucosidase inhibitor is administered, the α-glucosidase inhibitor inhibits α-glucosidase localized in the microvilli of the small intestine, and suppresses a rapid rise in blood glucose level after meal and a subsequent rapid rise in insulin level. (For example, JP-A-52-122342, DIABETIC MEDCINE, 1993; 10: 688-693, 134-138).
Am. J. Clin. Nutr. 1992; 55: 318S-9S;
7-200355, Am. J. Clin. Nutr. 1992; 5
5: 314S-7S, see JP-A-57-59813). Among such α-glucosidase inhibitors, acarbose is used as an oral diabetes remedy for non-insulin dependent diabetes (abbreviation: NIDDM).

[0010] Examples of the indigestible or low-digestible oligosaccharides include fructooligosaccharides and galactooligosaccharides, and sugar alcohols of starch hydrolysates and other oligosaccharides (for example, sugar alcohols of maltitol and maltooligosaccharides). , Isomaltose and its oligosaccharide sugar alcohols, reduced palatinose and lactitol) have been conventionally used as sweeteners with little increase in blood sugar level because of their indigestibility and low digestibility.

Japanese Patent Application Laid-Open Nos. Sho 61-5023 and 63-208532 disclose the use of Indian Gymnema sylvester as a raw material, which has a carbohydrate absorption inhibitory effect, for the purpose of suppressing an increase in blood sugar level. Has been proposed.

Further, Japanese Patent Application Laid-Open No. 63-277327,
JP-A-64-25525, JP-A-64-3802
No. 6, JP-A-1-120263 discloses that Gymnema sylvestre leaves and extracts thereof are bitter and astringent,
In addition, it acts on the sweet taste receptor of the taste cells in the mouth and has a sweet perception suppressing effect of hindering the binding between the sweet substance and the sweet receptor, so that these bitterness and astringency and the sweet perception suppressing effect are improved. There have been proposed methods for reducing and preventing the problem by inclusion or coating with other substances.

[0013] Furthermore, the extract of gymneminino drum, which is a "vine" plant naturally produced in tropical regions such as Malaysia and Thailand, has an inhibitory effect on the absorption of carbohydrates similar to gymnemasylvesta, but it has a bitterness and astringency. Japanese Unexamined Patent Publication (Kokai) No. Heisei 3 has no unpleasant taste and has almost no sweetness suppressing effect.
No. 172156.

[0014]

However, the above-mentioned dietary fiber is different from sugar which can be freely added to and mixed with a wide range of foods, and its use in various foods is restricted. For example, dietary fiber itself has no sweetness and cannot be used as a sweetener or a sweet material for beverages such as coffee and juice, cakes and sweets.

As the α-glucosidase inhibitor, JP-A-52-122342, DIABETIC MEDCINE, 19
93; 10: 688-693,134-138, Am. J. Clin. Nutr. 1992;
Acarbose (amino sugar derivative) disclosed in 55: 318S-9S has been shown to be used in a single dose of 50-150 mg in milligrams, and the usable amount is extremely small. Strict formulations are required for use. Acarbose, when used in a small amount, inhibits α-glucosidase localized in the microvilli of the small intestine, but it is highly valuable as a pharmaceutical, but it is used as a food, food material, or sweetener that is not strictly used. Is not suitable for use. For example, if the amount used is large, sugars that have not been decomposed and absorbed in the intestine due to a strong action effect reach the end of the ileum, ferment in the large intestine, abdominal distension,
This is because the disadvantages of causing side effects such as increased flatus, loose stools, and diarrhea are also increased. As a matter of fact, side effects of these α-glucosidase inhibitors when they are used in excess of the permissible dose have been reported.

Japanese Patent Application Laid-Open No. 57-200355, A
m. J. Clin. Nutr. 1992; 55: 314S-7S, JP-A-57-
Although voglibose (an N-substituted derivative of variolamine) and varienamine as α-glucosidase inhibitors disclosed in JP-A-59813 may be excellent as pharmaceuticals like acarbose, they may be administered in a single dose. The amount is about 20-400 mg, and when it is added to foods, feeds, etc., it is about 0.5% of the total carbohydrate content.
Since the amount is extremely small at 005 to 1% and strictness is required in the amount used, it is difficult to use it as a food or a food material as in the case of the above-mentioned alkabose.

The indigestible or low-digestible oligosaccharide used as a sweetener with a small increase in blood sugar level has a drawback such that diarrhea is easily induced when used in an incorrect amount.

JP-A-61-5023, JP-A-63-208532, JP-A-63-277327
JP-A-64-25525, JP-A-64-25525
The actions of the gymnema sylvestre and gymnemininodrum extracts described in JP-A-38026, JP-A-1-120263, and JP-A-3-172156 are based on suppressing the absorption of saccharides. If you make a mistake,
As a side effect, the blood sugar level may be too low, or unabsorbed saccharides may reach the large intestine and cause disorders such as diarrhea.

Therefore, the present invention searches for a substance that inhibits α-glucosidase localized in the microvilli of the small intestine, and can be used in food materials, sweeteners and feeds to prevent adult diseases such as obesity and diabetes. It is an object of the present invention to provide an α-glucosidase inhibitor mainly comprising a saccharide compound suitable for patients and a saccharide composition containing the α-glucosidase inhibitor, a food material, a sweetener, and a feed. .

On the other hand, sucrose is the most used and preferred sweetener worldwide since ancient times. Its taste is moderately sweet without any habit, and is considered to be an excellent sweetener that can produce a more favorable taste in harmony with other tastes. However, as described above, sucrose causes a sharp rise in blood glucose level compared to other sugars and stimulates insulin secretion, so it is shunned as a causative substance of obesity, and its intake by diabetic patients. Extremely restricted. Then, another object of the present invention is to solve such a drawback of sucrose, to suppress a rapid increase in blood sugar level when sucrose is ingested, and to suppress insulin secretion to a low level.
An object of the present invention is to provide a glucosidase inhibitor, a saccharide composition containing the α-glucosidase inhibitor, a food material, a sweetener, and a feed.

[0021]

Means for Solving the Problems The present inventors have focused on various sugars conventionally known as food materials or being developed as food materials, and applied α to a wide variety of sugars.
-It was examined whether there is a glucosidase inhibitory action. As a result, they found that only certain sugars had a slow inhibitory effect on α-glucosidase, and furthermore, sugars having such an inhibitory effect and edible carbohydrates,
It has been found that when taken in combination with saccharides, it has an effect of suppressing a rise in blood glucose level immediately after ingestion and suppressing insulin secretion. Based on such knowledge, the following invention was completed.

That is, the α-glucosidase inhibitor of the present invention comprises (1) an α-glucosidase inhibitor comprising xylitol and xylose as constituent sugars;
One or two members selected from the group consisting of rigose and xylose derivatives, (2) the group consisting of arabitol, (3) the group consisting of erythrose and erythritol , and (4) the group consisting of glyceraldehyde and glycerin. It is an α-glucosidase inhibitor having a slow inhibitory action on α-glucosidase containing the above sugar compound as an active ingredient.

In the present invention, "slow inhibitory action" means the total amount of carbohydrates (total sugar mass) when the α-glucosidase inhibitor is taken together with carbohydrates.
In the range in which 1 to 40% by weight of the α-glucosidase inhibitor is added, the α-glucosidase in the small intestine is appropriately inhibited. Α- of the present invention
Since the appropriate use amount of the glucosidase inhibitor is large compared to the dose of the conventional α-glucosidase inhibitor,
The α-glucosidase inhibitor of the present invention can be said to be “slow inhibitory action”.

Typical examples of the oligosaccharide having xylose as a constituent sugar include xylobiose, xylotriose, and xylosylfructoside.

The derivative of xylose includes β-methyl-D-xyloside.

The saccharide compositions of this invention, consists of the the α- glucosidase inhibitor of the present invention, sucrose, starch, and the one or more digestible saccharide selected from starch derived oligosaccharides Have been. In this sugar composition, the α-glucosidase inhibitor of the present invention is blended so as to be contained at 1 to 40% by weight in the sugar composition. When the amount of the α-glucosidase inhibitor of the present invention in the sugar composition is less than 1% by weight, the inhibitory effect on α-glucosidase is not sufficient, and the effect of suppressing a rapid increase in blood sugar level and the effect of suppressing insulin secretion are low. is not. Further, in the sugar composition, when the amount of the α-glucosidase inhibitor of the present invention exceeds 40% by weight, the inherent taste of the sugar constituting the α-glucosidase inhibitor may become too dominant. -Some glucosidase inhibitors make it difficult to digest the sugars that make up the stomach,
It is not preferable because it may cause flatulence and diarrhea.

[0027] Table 1 below shows sucrose, for oligosaccharides derived from starch and starch, the preferred mixing ratio of various sugars constituting the α- glucosidase inhibitor.

[0028]

[Table 1] When the sugar composition of the present invention is taken into an animal or a human body, the α-glucosidase inhibitor in the composition slowly inhibits α-glucosidase localized in the microvilli of the small intestine, so that the sugar composition The action of decomposing digestible sugars into monosaccharides by α-glucosidase is slowly suppressed.
As a result, slow digestion of sugar occurs, that is, a rapid rise in blood glucose level after ingestion is suppressed, and then insulin secretion is suppressed. When the saccharide composition of the present invention comprises a combination of the α-glucosidase inhibitor and sucrose, particularly, as compared to sucrose alone ingestion, the effect of suppressing a remarkable rapid rise in blood sugar level and the effect of suppressing insulin secretion. Is recognized.

[0029] The sweetener of the present invention is characterized in that the sugar composition of the present invention is used as an active ingredient. When the sweetener of the present invention is taken by a healthy person or a diabetic patient, the α-glucosidase inhibitor in the sweetener slowly inhibits α-glucosidase localized in the microvilli of the small intestine. Is suppressed by α-glucosidase into monosaccharides. As a result, a rapid rise in blood sugar level after ingestion is suppressed, and then insulin secretion is suppressed to a low level.

The sugars as α- glucosidase inhibitor contained in the sweetener of the present invention is itself has a sweet taste,
When used in combination with starch-derived oligosaccharides and / or sucrose, it has an elegant taste similar to or very similar to sucrose. Therefore, the sweetener of the present invention is a sweetener that suppresses a rapid rise in blood sugar level, exhibits slow digestion of sugar, and has an action of suppressing insulin secretion to a low level. The sweetener (as a sweet material) can be added to processed foods and confectionery.

[0031] Sweeteners of the invention can be utilized and sweeteners and sweetening material helps preventing geriatric diseases such as diabetes induced by obesity and obesity, as a sweetener and sweetening material used for the diet of diabetic patients.

The sugars constituting the α-glucosidase inhibitor in the sweetener of the present invention include indigestible sugar alcohols. The sweetener of the present invention is derived from sucrose, starch, and starch. Since the oligosaccharide of the present invention is also contained, the drawback of inducing indigestion due to indigestibility can be greatly reduced.

When the sweetener of the present invention is used by adding it to food as a sweetening material, for example, xylobiose may be used depending on the kind of saccharides constituting the α-glucosidase inhibitor.
Amino-carbonyl reaction, a browning reaction by the so-called Maillard reaction, may be caused by a saccharide having a reducing group such as sugar, and in such a case, the browning reaction is actively promoted by a sweetener containing these sugars. It may be used for preferred foods, such as biscuits, cookies, bread and roasted chicken.

In addition, when the sweetener of the present invention is used as a sweetening material by adding it to foods which hate browning, the sugars contained in the sweetener which constitute the α-glucosidase inhibitor include xylitol, erythritol and xylitol. A mixture of non-reducing saccharides of silfructoside may be used.

Furthermore, the use of xylobiose and xylosylfructoside as saccharides constituting the α- glucosidase inhibitor in the sweetener of the present invention, an inhibitory effect and insulin secretion spikes blood sugar sweetener of the present invention low It is a sweetener that has a bifidobacterial growth effect in addition to its inhibitory effect. Further, xylosylfructoside also has an effect of inhibiting the formation of plaque, which is one of the causes of tooth decay.

The health food or diabetic food of the present invention is characterized in that the saccharide composition of the present invention is contained in foods as an active ingredient. Further, the health food or the food for diabetes patients of the present invention is such that the α-glucosidase inhibitor of the present invention has a ratio of 1 to the amount of carbohydrate (mass of sugar) in the food.
４０40% by weight. When the health food or food for diabetes patients of the present invention is taken by healthy people or diabetes patients, the α-glucosidase inhibitor in the food slowly inhibits α-glucosidase localized in the microvilli of the small intestine, The digestive sugar at the stage when the sugar component in the food reaches the small intestine is suppressed from being decomposed into monosaccharides by α-glucosidase.
As a result, a rapid rise in blood sugar level after ingestion is suppressed, and then insulin secretion is suppressed to a low level.

The slimming food of the present invention is characterized in that the saccharide composition of the present invention is contained in foods as an active ingredient. Further, the food for slimming of the present invention is the α of the present invention.
-It is characterized in that the glucosidase inhibitor is blended in an amount of 1 to 40% by weight based on the amount of carbohydrate (mass of sugar) in the food. When the food for slimming of the present invention is ingested, the α-glucosidase inhibitor of the present invention in the food slowly inhibits α-glucosidase localized in the microvilli of the small intestine, so that the sugar component in the food is reduced. The action of digestible sugars reaching the small intestine being decomposed into monosaccharides by α-glucosidase is suppressed. As a result, the obesity tendency is reduced.

As foods that increase postprandial blood glucose, there are foods rich in starch. The α-glucosidase inhibitor of the present invention is a food material that suppresses a rapid increase in postprandial blood glucose in such foods. Available as For example, it can be used for ramen made with flour or starch, noodles, udon, and mashed potatoes made with potato as a main ingredient, salads, croquettes, and other foods that do not require much sweetness. That is, when, for example, erythritol is mixed at 1 to 5% with respect to the carbohydrate amount (mass of sugar) of these foods and cooked, these substances may have lower sweetness than sucrose, With a mixing ratio of, no sweetness is felt or the sweetness is extremely low. Moreover, the obtained food is a food having an action of suppressing a rapid rise in blood sugar level and suppressing insulin secretion. In addition, it is made using wheat flour, starch and rice flour as a main ingredient, and can be used for confectioneries and breads that do not require much sweetness for the same purpose. This is because the saccharide of the present invention has a wide range of use amount as shown in Table 1 above.

The feed of the present invention, the α- glucosidase inhibitor against the carbohydrate content of the diet (sugar mass) 1-4
It is characterized by being blended to be 0% by weight. When such feeds are administered to animals, the tendency to obesity is reduced. Therefore, the feed of the present invention is a useful feed for preventing obesity of pets, prevention of diabetes, and obtaining edible meat having meat with less fat.

The sugar constituting the α-glucosidase inhibitor of the present invention: constituting the α-glucosidase inhibitor of the present invention
The characteristics of typical sugars are shown in the following (1) to (8) .

[0041] (1) xylosylfructoside (abbreviation: X
F) Although not found in natural products, it is produced from sucrose and xylose by utilizing the transfer action of enzymes such as levansucrase and β-fructofuranosidase (Japanese Patent Publication No. 57-58905; 4-2003
No. 86, JP-A-4-91795, JP-A-3-917
27285, Japanese Patent Publication No. 5-70415).

The sweetness is refined and similar to sucrose, but with some bitterness. However, this bitterness is not particularly uncomfortable. The sweetness is about 60% of sucrose.

The safety tests reverse mutation test Kokoku 5-70415 Patent xylosylfructoside 42% prepared by the method described in JP, sucrose 6%, 1
A sugar solution containing a large amount of xylosylfructoside containing 12% kestose, other oligosaccharides 10% and water 30% (specific gravity 1.3
A mutagenicity test was performed using 5). Salmonella yphimurium and Escherichia
A histidine (or tryptophan) -required gene reversion test was carried out using a total of five strains of E. coli , but none of the strains showed toxicity or mutagenicity, indicating mutagenicity. Not concluded.

[0044] received a single oral dose toxicity study using single oral dose toxicity study reverse mutation assay same xylosylfructoside and containing a large amount of sugar solution (specific gravity 1.35). Six-week-old Crj: CD (SD) male and female rats were orally administered once in a single group of 5 males and 5 males and 5 groups each of 10 ml / kg and 20 ml / kg groups and a control group, and observed for 2 weeks. However, there were no dead animals and no notable changes were observed. From these results, the LD ₅₀ value of xylosylfructoside was inferred to be 20 × 1.35 × 42% = 11 g / kg or more, and this value was calculated to be 660 g or more for a human weighing 60 kg, indicating that it was an extremely safe substance. Was done.

[0045] Repeated dose toxicity studies KOKOKU 5-70415 discloses sugar solution containing a large amount of xylosylfructoside prepared by the method described in (solid concentration 6
9.5% and 51.7% xylosylfructoside) were used to carry out 13-week and 26-week repeated dose toxicity studies. Four-week-old Crj: CD (SD) male and female rats (1 male and 2 females in each group) were ingested at a solid content of 1.5 g / kg,
The control was performed for the 3.0 g / kg and 4.5 g / kg groups, the normal feed group (solvent control group) as a control, and the sucrose 3.0 g / kg group as a control. Administration was performed by gavage once a day in the morning using a disposable syringe with a gastric probe, and food and drinking water were allowed to be taken freely. No animals died at 13 weeks and 26 weeks, showing a good weight change. Ophthalmologic tests, urinalysis, hematology, blood chemistry, and pathological tests were performed. Could not be obtained.

[0046] in the small intestine digestive enzymes of xylosylfructoside
The following experiment was performed using the crude enzyme solution extracted from the small intestine of the degradable rat.

[0047] [Experimental Example 1] The concentration 20mM of xylosylfructoside solution 0.5ml taken into a test tube, to which the extraction of potassium phosphate buffer 0.1M a (pH 6.1) 0.4 ml, from rat small intestine The digested enzyme crude enzyme solution (10-fold diluted solution) was made up to a total of 1.0 ml of 0.1 ml.
After reacting for 0 minutes, the reaction was stopped with a copper reagent of the Somogyi-Nelson method, and after a warm bath at 100 ° C. for 12 minutes, the Somogyi-Nelson method was used.
The reaction was carried out with a coloring reagent according to the method, 10 ml of distilled water was added and mixed well, the degree of coloring was measured with a spectrophotometer at a wavelength of 500 nm, and the amount of reducing sugar was determined from a previously prepared calibration curve. On the other hand, the same test was performed using a sucrose solution having a concentration of 20 mM instead of the 20 mM xylosylfructoside solution, and the amounts of reducing sugars generated by the decomposition were compared.

The enzyme solution used in the above-mentioned intestinal digestive enzyme degradation test was prepared as follows. That is,
The mucosa of the inner wall of the small intestine of the rat was collected, and 5 mM EDT was added thereto.
0.1 M potassium phosphate buffer containing solution A (pH 7.
Homogenized in 0), and the precipitate was recovered by centrifugation. This precipitate was suspended in a small amount of the same buffer, and 1%
5 volumes of the same buffer containing TritonX-100 at 0 ° C, 6
After stirring for 0 minutes to extract the enzyme, the precipitate was removed by centrifugation, and dialysis was performed in 0.01 M potassium phosphate buffer (pH 7.0) to obtain a crude enzyme solution.

[0049] The intestinal digestive enzymes results in degradation test by, xylosylfructoside, albeit a slightly decomposed into fructose and xylose by digestive enzymes in the small intestine. Its activity was about 8% on sucrose.
Each monosaccharide constituting xylosylfructoside is a sugar that has been eaten by humans for a long time, and it is supported that the decomposed product of xylosylfructoside itself is safe.

[0050] xylosylfructoside is, JP-B-57
As described in -58905, it has an action of suppressing glucan synthesis from sucrose and is expected as an anti-cariogenic sugar. Also, JP-A-62-20
No. 7,286, which is a carbohydrate having a bifidobacterial growth effect. (2) Xylitol Xylitol (or Xylit) is a pentose sugar alcohol obtained by reducing xylose. In nature, it is found in most plants.

The sweetness is 60-100 of sucrose.
%, And the sweetness relatively decreases as the temperature increases. Since the sweet substance exhibits an endothermic reaction when dissolved, it has a cool feeling in the mouth and a refreshing taste.

[0052] The LD ₅₀ values of xylitol in mice by injection at 22.2 g / kg, 25.7 in oral administration
g / kg, it is safe sugar. Although it has not yet been approved as a food additive in Japan, it is used as a non-cariogenic sweetener in Europe, and confectionery using xylitol has already been imported and eaten in Japan.

[0053] a heat stable, amino as xylose - does not cause a carbonyl reaction. Therefore, this xylitol can be used for foods that dislike the browning reaction.

[0054] (3) a disaccharide of the structure sugar xylobiose xylose. It is obtained by hydrolyzing xylan, which is a major component of hemicellulose contained in corn cobs and bagasse, with an enzyme (see JP-A-64-60395).

The sweetness is about 30% of that of sucrose, and the sweetness is as elegant as that of sucrose.

[0056] Xylooligosaccharide consisting mainly of xylobiose is, on the basis of the authorization requirements of the Ministry of Health and Welfare No. 64, that the intake have been observed in food for specified health use of 0.7~7.5g / day, and xylobiose human Xylobiose can be said to be a safe food material because it is contained in bamboo shoots that have been eaten for a long time.

In Japan, a product containing xylobiose as a main component is already sold and used, for example, as a bifidobacterium growth promoting substance (see Japanese Patent Application Laid-Open No. 63-112797). (4) Erythritol (Erythritol ) Erythritol is a sugar alcohol of erythrose, a four-carbon sugar produced by a fermentation method using yeast ( Aureobasidium sp.) As a raw material. There are many in nature, lichens, mushrooms,
It is also found in fruits and in liquors and soy sauce.

The sweetness is 70-80% of sucrose
It has a simple sweetness and a very short sweetness retention time, that is, a so-called sharp taste.

[0059] LD ₅₀ values in rats, about oral administration 13
g / kg. It has been reported that no organ abnormalities were observed in rats and dogs in repeated dose toxicity tests.

As a physiological characteristic, it has extremely low energy, is largely absorbed in the small intestine, is not metabolized in vivo, and is rapidly excreted in urine. It is also a non-cariogenic carbohydrate. (5) Arabitol Present in many lichens as free or as galactoside. It can be obtained by reducing D-arabinose and D-lyxose with sodium amalgam. (6) Erythrose Erythrose is a tetracarbon sugar and its phosphate compound D-
Erythrose 4-phosphate is an intermediate metabolite of the pentose phosphate pathway. (7) Glyceraldehyde It is a trisaccharide and exists in vivo as an important intermediate of sugar metabolism as glyceraldehyde-3-phosphate. (8) Glycerin It forms ester bonds with fatty acids and is widely distributed in the animal and plant kingdoms in the form of fats and oils, lipids and the like. It is a sugar alcohol of glyceraldehyde. It was designated as a food additive in 1957. The production method is obtained by purification of glycerin contained in fats and oils, synthesis by fermentation or hydrolysis of carbohydrates, or synthesis from propylene. LD _{50 of} mouse
Is 32 g / kg and the LD _{50 for} rats is 27.5 g / kg.

[0061]

EXAMPLES [Example 1] In Example 1, xylosylfructoside (abbreviation: XF) was used.
Is an example of inhibiting α-glucosidase in rat small intestine.

As a substrate, 20 mM sucrose (Suc)
, Maltose (Mal), isomaltose (Isomal) solution and 2% soluble starch (S-Starch) solution.
0.5 ml each of this was placed in a test tube, and 0.1 ml
10 diluted with M potassium phosphate buffer (pH 7.0)
A 0 mM xylosylfructoside (XF) solution was added to a solution of 0 to 0.
4 ml, and further added 0.1 M potassium phosphate buffer (pH
7.0) was added. That is, the buffer solution was added so that the total amount of the XF solution and the buffer solution became 0.4 ml. In addition, the enzyme solution (1
0.1 ml (0-fold dilution) was added, and the mixture was reacted at 37 ° C. for 30 minutes. Then, 2.0 ml of 2M Tris hydrochloric acid buffer (pH 7.0) was added to stop the reaction. The amount of glucose generated by the enzymatic reaction was quantified by an enzymatic method using glucose oxidase.

[0063] The results are shown in Figure 1. In FIG. 1, the XF concentration is shown on the horizontal axis, and the enzyme activity is shown on the vertical axis. The enzyme activity is shown as the reaction between the substrate alone and the enzyme being 100%. The horizontal axis indicates the XF concentration in the reaction solution. As shown in FIG.
F is a result of a decrease in enzyme activity as the concentration of XF is increased with respect to any of sucrose (Suc), maltose (Mal), isomaltose (Isomal) and soluble starch (S-Starch) substrates. It became. That is, XF inhibits the reaction of the enzyme α-glucosidase (isomaltase / sucrase and maltase).

[0064] EXAMPLE 2 This Example 2 is an embodiment in which XF inhibits α- glucosidase pig small intestine.

[0065] Using the same as in Example 1 as a substrate, (preparation method applied was obtained by the same method as rat intestinal enzyme of the Experimental Example 1 pig) Porcine intestinal enzymes as α- glucosidase using, XF inhibition test on small intestinal enzymes was carried out in the same manner as in Example 1 above. The result is shown in FIG. According to FIG. 2, XF
As the enzyme activity decreased with increasing concentration of XF, XF was similar to that performed with the rat enzyme,
It can be seen that they inhibit the reaction of the α-glucosidase (isomaltase sucrase and maltase) enzymes in the pig small intestine.

[0066] EXAMPLE 3 This Example 3 is an embodiment in which xylobiose inhibits α- glucosidase pig intestinal enzymes.

[0067] 20mM sucrose with (Suc) as substrate, using a porcine small intestinal enzymes was performed inhibition studies against intestinal enzymes xylobiose in the same manner as in Example 1. The result is shown in FIG . According to FIG. 3 , since the enzyme activity decreases as the concentration of xylobiose increases, it can be seen that xylobiose inhibits the reaction of α-glucosidase (isomaltase sucrase and maltase), an enzyme in the pig small intestine.

As clarified in Examples 1 and 2, both the small intestine enzyme derived from rat and the small intestine enzyme derived from pig obtained the same inhibitory effect. Since it was clarified that the same effect was exhibited, the examples after Example 3 were carried out using sucrose as a substrate and pig-derived enzyme as an enzyme.

[0069] EXAMPLE 4 This Example 4 pentose as α- glucosidase inhibitor
Using each of the sugar alcohol and pentose derivatives of α-
This is an example of inhibiting glucosidase.

The pentose sugar alcohols arabitol and xylitol and the pentose methyl derivative β-
Using methyl-D-xyloside as an α-glucosidase inhibitor, an inhibition test on small intestinal enzymes was performed in the same manner as in Example 3 above. FIG. 4 shows the results. Figure 4
According to, the enzymatic activity is decreased in accordance with increasing the concentration of sugar alcohol and pentose derivatives of pentose, derivatives of sugar alcohols and pentose pentose sugars, alpha-
It can be seen that the reaction of glucosidase is inhibited.

[0071] Example 5 Example 5 is an example to inhibit α- glucosidase using each of the four carbon sugar and sugar alcohol as α- glucosidase inhibitor.

[0072] Using erythritol is erythrose and sugar alcohols of the four-carbon sugar as α- glucosidase inhibitor, in the same manner as in Example 3, was subjected to inhibition test against small intestinal enzymes. The results are shown in FIG. Figure 5
According to the results, since the enzymatic activity decreases as the concentrations of the four-carbon sugar erythrose and the sugar alcohol thereof are increased, it can be seen that erythrose and erythritol inhibit the α-glucosidase reaction.

[0073] Example 6 This Example 6, using each of the three carbon sugar and sugar alcohol as α- glucosidase inhibitor, an embodiment which inhibit α- glucosidase.

[0074] Using the glycerin is glyceraldehyde and sugar alcohols triose as α- glucosidase inhibitor, in the same manner as in Example 3, was subjected to inhibition test against small intestinal enzymes. FIG. 6 shows the result. Figure
According to No. 6 , since the enzymatic activity decreases as the concentration of glyceraldehyde of tricarbon sugar and glycerin, which is its sugar alcohol, increases, glyceraldehyde and glycerin inhibit the reaction of α-glucosidase. You can see that.

[0075] Comparative Example 1 In this Comparative Example 1 relates to the action of other sugars except the α- glucosidase inhibitor present invention.

[0076] 1-kestose, raffinose, melibiose, trehalose, galactose, lactitol, maltitol, mannitol, ascorbic acid, for glucosamine, whether there are inhibitory effects on α- glucosidase, and experiments in Example 1 and the same methods I checked. However, sucrose was used as a substrate, and porcine small intestine enzyme was used as an enzyme. The results are shown in Table 2 below. In addition, the enzyme activity when each of the above saccharides was not added was defined as 100%, and the specific activity (%) value with respect to this was shown for each addition concentration of various saccharides.

[0077]

[Table 2] F: Since galactose itself reacts in the enzyme reaction of glucose oxidase for analyzing glucose, fructose was quantified using fructose oxidase.

In Table 2, trehalose and maltitol have an enzyme specific activity of 100% or more. This is because trehalose and maltitol are themselves decomposed by α-glucosidase, so that the added amount increases. According to the above, such a value exceeding 100% was shown.

[0079] According to Table 2, 1-kestose, raffinose, melibiose, galactose, lactitol, mannitol, ascorbic acid, glucosamine, tends addition amount decreases even specific activity increased not observed, additive-free The value is around 100%, which is the same as in the case, which indicates that these sugars have no α-glucosidase inhibitory effect.

[0080] Example 7 In the present Example 7, using the XF as α- glucosidase inhibitor, an example of examining the inhibiting an increase in blood glucose level and insulin secretion inhibition.

[0081] A Sugague-dawley male rats weighing about 150g were 7-8 days preliminarily fed with basal diet component composition shown in Table 3 below. The animals were bred one by one in apartment-type cages, and were allowed free access to feed and drinking water. The breeding room temperature is 22 ± 1 ℃, and the light period is 7: 0 during the breeding period.
0 to 19:00, and the dark period was two 12-hour light-dark cycles from 19:00 to 7:00.

[0082] Body weight was measured before implementation, weight eliminates rats extreme there is a difference, the first group 6-7 mice grouping of, were fasted overnight prior to implementation.

[0083] then prepared molasses sugar solution having the following composition, was orally administered using a stomach tube, 0 minutes, 15 minutes, 60 minutes, 12
At 0 and 180 minutes, arterial blood was collected, and the blood glucose concentration (serum glucose concentration) and serum insulin concentration were measured.

[0084] sugar solution composition A. 20% sucrose (control) 20% glucose (control) C.I. D. 20% sucrose + 10% xylosylfructoside (XF) E. 20% sucrose + 5% xylosylfructoside (XF) Physiological saline (0.9% saline) The dosage was such that sucrose (or glucose) was 250 mg per 100 g of rat body weight, and 2 ml of physiological saline was administered. As a result, FIG. 7 shows a change in blood glucose level over time, and FIG. 8 shows a change in insulin concentration over time. As shown in FIG. 7 , in the control sucrose and glucose, the blood glucose level reached its maximum 15 minutes after administration of each sugar, and then decreased. This result is consistent with the reports of various documents reported so far. On the other hand, xylosylfructoside (abbreviation: X
In the sucrose solution mixed with F), the concentration after 15 minutes at which the blood glucose level was maximum was clearly lower as compared with the control, and thereafter decreased similarly to the control. In addition, the blood glucose level after 15 minutes was a significant difference at a significance level of 1% as compared with the control group.

As shown in FIG. 8 , in the case of the control sucrose and glucose, the blood glucose level reached the maximum concentration (150 μU / ml or more) with the rise of the blood glucose level 15 minutes after administration of each sugar. In contrast, the sucrose solution mixed with xylosylfructoside was 100 times at any time, while the blood glucose level was changed in parallel.
The concentration was extremely low at less than μU / ml. This indicates that XF suppresses an increase in blood sugar level and suppresses insulin secretion to a low level. In addition, the insulin concentration after 15 minutes was a significant difference statistically compared with the control group at a significance level of 1%.

[0086]

[Table 3]

[0087] Example 8 In the present Example 8, using starch as a substance that increases the blood glucose level is the embodiment of examining the inhibiting an increase in blood glucose level and insulin secretion inhibition of α- glucosidase inhibitor of the present invention .

In the same manner as in Example 7 , an experiment was conducted to examine the suppression of an increase in blood glucose level and the suppression of insulin secretion in a sugar solution obtained by mixing xylosylfructoside with soluble starch. In addition, the blood glucose level and the insulin concentration were compared 15 minutes after administration at which the maximum values were obtained. The results are shown in Table 4 below.
Shown in

[0089]

[Table 4] As shown in Table 4 , xylosylfructoside was starch.
Suppressing an increase in blood glucose level for the, it can be seen that suppress insulin secretion.

[0090] Comparative Example 2 This comparative example 2, using glucose as a substance that increases the blood glucose level is the experimental example were examined inhibiting an increase in blood glucose level and insulin secretion inhibition of α- glucosidase inhibitor of the present invention .

In the same manner as in Example 7 , an experiment was conducted to examine the suppression of an increase in blood sugar level and the suppression of insulin secretion in a sugar solution obtained by mixing xylosylfructoside with glucose. In addition, the blood glucose level and the insulin concentration were compared 15 minutes after administration at which the maximum values were obtained. The results are shown in Table 5 below.

[0092]

[Table 5] According to Table 5 , it is clear that XF has no effect of suppressing a blood glucose level increase against glucose. Considering this together with the results of Examples 1 and 2 , the effect of suppressing the increase in blood glucose level against starch and sucrose and the effect of suppressing the secretion of insulin caused by the result are due to the inhibitory action of α-glucosidase on carbohydrate degradation. It can be seen that this is due to the effect of delaying digestion and not to the effect of inhibiting absorption after being decomposed into glucose.

[0093] EXAMPLE 9 This Example 9, using sucrose as a substance that increases the blood glucose level, a blood glucose increase inhibition and insulin secretion inhibition of α- glucosidase inhibitor of the present invention in the examples were examined is there.

[0094] xylobiose against sucrose, showed the α- glucosidase inhibitory effect, xylitol,
Erythritol, arabinose, glycerin, and β-methyl-xyloside were each mixed, and an experiment was performed to examine the suppression of blood glucose elevation and insulin secretion in the same manner as in Example 7 . In addition, the blood glucose level is the maximum value in administration 1.
The comparison was made after 5 minutes. In addition, the insulin concentration is increasing in parallel with the blood glucose level in the previous examples, and there are many reports that insulin secretion is not stimulated unless the blood glucose level increases, A comparative study was conducted using blood glucose levels. The results are shown in Table 6 below.

[0095]

[Table 6] According to Table 6 , it can be seen that those saccharides which exhibited the α-glucosidase inhibitory effect in Examples 3 to 6 described above suppressed an increase in blood glucose level.

[0096] were housed in Example 10 feeding studies in animals (anti-obesity effect confirming) basal diet, the 31 animals of less 4 weeks of weight difference Syrian the (Golden) hamsters, 1 group 1
The animals were divided into three groups A to C with 0 to 11 animals. 1 that constitutes one group
Of the 0 to 11, 5 males and the remaining 5 to 6 females. In addition, although the B group was set to 11 animals, the number of individuals after purchase selection happened to be 31 unintentionally. One group was placed in four separate cages for both males and females, and two to three cages were kept in one cage.

The food given to each Syrian hamster was:
The composition of the feed is shown in Table 7 below, wherein Group A was a feed containing sucrose, Group B was a feed containing sucrose and xylosylfructoside, and Group C was a feed containing xylosylfructoside. . The feed composition was based on Diet2000 (trade name, manufactured by Funabashi Farm Co., Ltd., whose composition is shown in Table 7 ), which is a basic feed, and a part of corn starch was replaced with the above sugars. Food and drinking water are available ad libitum and bred for 6 weeks from 4 to 8 weeks of age.
3 weeks old (at the start), 6 weeks old, 8 weeks old (end)
The body weight was measured twice.

[0098]

[Table 7] FIG. 9 shows the change in the weight. In addition, Table 8 below shows the body weight by age and the weight gain during week.

[0099]

[Table 8] Syrian hamsters matured at about 6 weeks of age, and their weight increased linearly until 8 weeks of age, after which the gain slowed. Until the age of 8 weeks, there is almost no difference in weight between males and females. However, the weight of females increases from 9 weeks to 10 weeks of age, and the difference is about 20 g / animal. It did not occur. As shown in FIG. 9 and Table 8 , up to 6 weeks of age, there was no difference in weight gain in any of the three groups A to C. The weight gain of the reared group A was large. In group A, the weight gain was higher at 6 weeks to 8 weeks of age than at 4 weeks to 6 weeks of weight. On the other hand, in the groups B and C, the increase in weight at 6 weeks to 8 weeks was slightly lower than that at 4 weeks to 6 weeks. In addition, although the statistical processing was performed about the body weight at the age of 8 weeks, there was no difference in each variance between groups as a result of the F test. While t
The difference was tested by the test, but when the t-test probability value is shown,
0.020 between groups A and B, 0.08 between groups A and C
3. The value between group B and group C was 0.167, and a significant difference was observed between group A and group B at a significance level of 5%.

[0100] Example of evaluation sweetener itself Example 11 present invention shown in the previous embodiments, against the sucrose in quantitative extent permitted the inhibitory effect of α- glucosidase, key
White Sylph lactoside 25%, erythritol 5%
Each mixed sweetener was made. The sweetness of sucrose is 100, and xylosyl is used as described above.
The degree of sweetness of fructoside and erythritol was 6
Proportionally calculating the degree of sweetness with 0% and 80% gives the following.

[0102] Sweeteners A; xylosylfructoside 25% mixed 92% sweetener B relative sucrose; To a calculated 5% mixture of 99% sweetening power of erythritol to sucrose same weight of sucrose Is 100, sweetener A; 108 sweetener B; 101 are required in terms of solid content ratio.

[0102] sucrose 10g dissolved in water 100
ml of the solution served as a control. Sweetener A 10.8g, Sweetener B
10.1 g was dissolved in water to make a 100 ml solution. The solution of each of the sweeteners A and B was drunk by 10 skilled panelists, and a sensory test of the taste and sweetness thereof was performed. Based on sucrose, 0 for equality, 1 for slightly good (or sweet), 2 for good (or slightly sweet), -1 for slightly less (or slightly less sweet), inferior (or slightly less sweet) Was compared with a score of -2. The results are shown in Table 9 below as average scores.

[0103]

[Table 9] According to Table 9 , none of the panelists answered that the score was 2 or -2, and there is no statistically significant difference. Therefore, it can be seen that the sweeteners A and B of the present invention have no difference in sweetness and sweetness of the control sucrose.

[ Example 12 ] Example in which the sweetener of the present invention was used in a beverage [0104] The same sweeteners A and B as in Example 11 were added to coffee, and a sensory test was performed as follows. The amount of sweetener used,
The evaluation criteria for sweetness and sweetness and the number of panelists were the same as in Example 11 above. The results are shown in Table 10 below.
Shown in

[0105]

[Table 10] Table 10 shows that there is no statistically significant difference between sweetness and sweetness. Example 13 A food was produced using the sweetener of the present invention as a sweetening ingredient.
Example (Example in which the sweetener is not heated) Example 1 above
Using the sweeteners A and B made in 1 , a bavarois was made and a sensory test was performed. Bavaroi was similarly made using sucrose as a control sweetener. The material composition of bavarois using control sucrose was 100 g of milk, 150 g of fresh cream, 20 g of egg yolk, 10 g of gelatin, 50 g of sucrose, and 60 g of water. The test sweeteners A and B are
The material composition of Bavaroi was the same as described above, except that sucrose was replaced at the ratio of Example 11 so that the calculated sweetness was the same as that of the control sucrose. For the manufactured bavarois, the sensory test was conducted in Example 11,
Performed in the same manner as 12 . The results are shown in Table 11 below.

[0106]

[Table 11] According to Table 11 , bavarois using the test sweeteners A and B have no statistical difference in sweetness quality and sweetness degree compared to bavarois using the control sucrose. In addition, when the external appearance was observed, there was no difference in color. Bavaroa is made by heating only milk and not other ingredients, so there was almost no Maillard reaction.

[0107] Using the sweetener Example 14 present invention as a sweetening material, to produce a food product
Another Example (Example in which a sweetener is heated) Example 11
Using the sweeteners A and B prepared in the above, sponge cake was prepared and a sensory test was performed. A sucrose was used as a control sweetener, and a sponge cake was similarly prepared by a conventional method. The material composition of the sponge cake using the control sucrose was as follows: flour 90 g, whole egg 120 g, sucrose 9
0 g. The test sweeteners A and B were prepared in the same manner as in Example 11 so that the calculated sweetness was the same as that of the control sucrose.
The composition of the sponge cake was the same as described above, except that sucrose was replaced at the ratio of Sensory tests were performed on the prepared sponge cake in the same manner as in Examples 11 and 12 . The results are shown in Table 12 below.

[0108]

[Table 12] According to Table 12 , there is no statistically significant difference between sweetness and sweetness . The results of measuring the lightness and chromaticity of the surface of the manufactured sponge cake with a color difference meter are shown in Table 13 below.

[0109]

[Table 13]

[0110] de an α- glucosidase inhibitor of Example 15 the present invention as a food material
The following material composition was used as a control for the examples used for cooking foods rich in starch, namely, strong flour (wheat flour) 300
g, flour (wheat flour) 300 g, water 250 g, 2 eggs,
Udon was prepared by a conventional method using 30 g of salt. On the other hand, the udon of Example 15 was prepared in which 5% erythritol was added per carbohydrate (carbohydrate). Erythrito
The addition amount of the Le is calculated as 70% sugar by weight of wheat flour, wheat flour respectively to (strong flour + flour) 600 g 21g
Was added.

The obtained control and the udon of Example 15 were mixed with 1
Sensory tests were conducted by having 0 panelists taste. As a result, 2 out of 10 persons answered that the udon of Example 15 to which erythritol was added was slightly sweet, but the rest said that there was no difference. In addition, all ten people answered that there was no difference in the color of the udon noodles. From these results, it is understood that the α-glucosidase inhibitor of the present invention can be used as a food material for food containing starch that does not require much sweetness.

[0112]

The saccharides and sugar alcohols constituting the α-glucosidase inhibitor of the present invention comprise one or more digestible sugars selected from sucrose, starch, and oligosaccharides derived from starch. When used in combination, it has the effect of slowly inhibiting the action of α-glucosidase, a digestive enzyme in the small intestine, suppressing a rapid rise in blood sugar levels and suppressing insulin secretion.

[0113] α- glucosidase inhibitor of the present invention is slow its inhibitory action, it is incorporated large amounts of α- glucosidase inhibitor 1 to 40% by weight relative to the total amount of carbohydrate (total sugar weight) to be taken It can be used as a food material or sweetener that can be added to and mixed with food.

The food and the sweetener containing the α-glucosidase inhibitor of the present invention can be useful for healthy people to prevent adult diseases including obesity and diabetes, and for obese and diabetic patients. Thus, it is possible to provide a wide range of foods and sweeteners suitable for dietary therapy, which can ease the restriction on the intake of sugars such as conventional sucrose, starch, and oligosaccharides derived from starch.

The food containing the α-glucosidase inhibitor of the present invention slowly inhibits the action of α-glucosidase, suppresses a rapid rise in blood sugar level, and suppresses the secretion of insulin. Slimming effect is observed.

The feed containing the α-glucosidase inhibitor of the present invention reduces the tendency to obesity, and thus is used as a feed for preventing obesity of pets or for preventing diabetes, or as a feed for meaty meat animals with less fat. Useful.

[Brief description of the drawings]

FIG. 1 is a graph showing the results of xylosylfructoside (XF) inhibiting α-glucosidase in rat small intestine, with the horizontal axis representing XF concentration and the vertical axis representing enzyme activity.

FIG. 2 is a graph showing the results of xylosylfructoside (XF) inhibiting α-glucosidase in pig small intestine, with the horizontal axis representing XF concentration and the vertical axis representing enzyme activity.

FIG. 3 shows the results of inhibition of porcine small intestinal enzyme α-glucosidase by xylobiose.
The vertical axis is a graph showing the enzyme activity.

FIG. 4 is a graph showing the results of inhibition of α-glucosidase by pentose, a sugar alcohol and a derivative thereof as an α-glucosidase inhibitor, with various saccharide concentrations on the horizontal axis and enzyme activity on the vertical axis.

FIG. 5 is a graph showing the results of inhibition of α-glucosidase by a tetracarbon sugar as an α-glucosidase inhibitor and its sugar alcohol in terms of various sugar concentrations on the horizontal axis and enzyme activity on the vertical axis.

FIG. 6 is a graph showing the results of inhibition of α-glucosidase by tricarbon sugar as an α-glucosidase inhibitor and its sugar alcohol by the concentration of various saccharides on the horizontal axis and the enzyme activity on the vertical axis.

FIG. 7 is a graph showing the effect of suppressing the increase in blood sugar level when xylosylfructoside (XF) is used as an α-glucosidase inhibitor, and showing the change in blood sugar level with time.

FIG. 8 is a graph showing an effect of suppressing insulin secretion when xylosylfructoside (XF) is used as an α-glucosidase inhibitor, and showing a change in insulin concentration with time.

FIG. 9 is a graph showing changes in body weight in an animal feeding test for confirming the effect of preventing obesity.

Continuation of the front page (72) Inventor Yasunori Fukumori 1-3-3 Kita 4-jo Nishi, Chuo-ku, Sapporo-city, Hokkaido Inside the Hokuren Agricultural Cooperative Association (72) Inventor Tokuo Shiomi 2-Jo 4-4-1 Uenopporo, Atsubetsu-ku, Sapporo, Hokkaido −29 (72) Inventor Shuichi Onodera 7-23 Asahi Peace Building, 1-chome North, 1-chome, Shiroishi-ku, Sapporo, Hokkaido, Japan (72) Inventor Takuji Fujisawa 2203-1 Higashi-Kushihara-cho, Kurume-shi, Fukuoka (56) Reference J . AGRIC. FOOD CHE M. 33 (1) P. 132-138 (1985) (58) Fields investigated (Int. Cl. ⁶ , DB name) C12N 9/99 BIOSIS (DIALOG) WPI / L (QUESTEL)

Claims (13)

(57) [Claims] 1. Composition of xylitol and xylose
One selected from the group consisting of oligosaccharides to be used as sugars and derivatives of xylose; (2) the group consisting of arabitol; (3) the group consisting of erythrose and erythritol ; and (4) the group consisting of glyceraldehyde and glycerin. Alternatively, an α-glucosidase inhibitor having a slow inhibitory action on α-glucosidase containing two or more sugar compounds as active ingredients. 2. An oligosaccharide comprising xylose as a constituent sugar, comprising xylobiose, xylotriose, and xylose.
The α-glucosidase inhibitor according to claim 1, which is selected from rufructoside . 3. An α-glucosidase inhibitor according to claim 1 or 2 , and (2) sucrose, starch,
And one or more digestible sugars selected from starch and oligosaccharides derived from starch. Wherein said α over-glucosidase inhibitor, it was formulated to contain 40 wt% carbohydrate composition 請
The saccharide composition according to claim 3 . 5. A sweetener comprising the sugar composition according to claim 3 or 4 as an active ingredient and having a slow digestive action of sugar and an action of suppressing insulin secretion to a low level. 6. A sweetener for diabetics having a slow digestive action of sugar and an action of suppressing insulin secretion, comprising the sugar composition according to claim 3 or 4 as an active ingredient. 7. A health food comprising the sugar composition according to claim 3 or 4 as an active ingredient, having a slow digestive action of sugar and an action of suppressing insulin secretion to a low level. 8. The method according to claim 1, wherein the α-glucosidase inhibitor is incorporated into a carbohydrate-containing food in an amount of 1 to 40% by weight based on the amount of carbohydrate (mass of sugar) in the food. A health food characterized by a slow digestive action of sugar and an action of suppressing insulin secretion. 9. A food for diabetics having a slow digestive action of sugar and an action of suppressing insulin secretion, comprising the sugar composition according to claim 3 or 4 as an active ingredient. 10. The method according to claim 1, wherein the α-glucosidase inhibitor is incorporated into a carbohydrate-containing food in an amount of 1 to 40% by weight based on the amount of carbohydrate (mass of sugar) in the food. A food for diabetics having a slow digestive action of sugar and an action of suppressing insulin secretion. 11. A slimming food comprising the sugar composition according to claim 3 or 4 as an active ingredient, having a slow digestive action of sugar and an action of suppressing insulin secretion to a low level. 12. The method according to claim 1, wherein the α-glucosidase inhibitor is blended in a food containing carbohydrates in an amount of 1 to 40% by weight based on the amount of carbohydrate (mass of sugar) in the food. A slimming food having a slow digestive action of sugar and an action of suppressing insulin secretion. 13. The method according to claim 1, wherein the α-glucosidase inhibitor is added to a carbohydrate-containing feed so as to be 1 to 40% by weight based on the amount of carbohydrate (mass of sugar) in the feed. A feed characterized by a slow digestive action of sugar and an action of suppressing insulin secretion.