JP4851902B2 - Body fat accumulation inhibitor - Google Patents

Description

  The present invention relates to a blood sugar level increase inhibitor, a body fat accumulation inhibitor, an edible material, a method for suppressing blood sugar level, and a method for suppressing body fat accumulation.

  As an ingredient for preventing an increase in blood glucose level, Gymnema silvesta leaf extract (Patent Document 1, Patent Document 2), Gymnema Indrum extract (Patent Document 3) and Gymnema tingen extract (Patent Document 4) Are known, and these are said to suppress an increase in blood sugar level due to a sugar absorption inhibitory effect. It has been reported that triterpene glycosides (Patent Document 5) contained in Gymnema Inodrum also have a sugar absorption inhibitory effect.

  In addition, it is known that monoterpene glycosides have an effect of suppressing increase in blood glucose level due to schuclase inhibitory effect (Patent Document 6). As such monoterpene glycosides, betaine ( Patent Document 7), a saponin mixture obtained from Taranoki (Patent Document 8), and an α-glucosidase inhibitor (Patent Document 9).

  In addition to these, carbohydrates having an effect of suppressing an increase in blood glucose level have been recently reported. That is, it is known that indigestible dextrin has an effect of suppressing an increase in blood glucose level after a meal of a person whose blood glucose level is likely to increase (Non-patent document 1) and affects lipid metabolism (Non-patent document 2). ). Moreover, it has been confirmed that L-arabinose specifically inhibits intestinal sucrase activity that degrades sucrose (Non-patent Document 3).

Moreover, it is known that guava leaf hot water extract, which is not a carbohydrate but a plant extract, inhibits the carbohydrate-degrading enzyme activities of maltase, sucrase and α-amylase, and in particular, inhibition of α-amylase It is known to be stronger than the inhibitory effect on the other two enzymes, and from this, it has been confirmed that the increase in postprandial blood glucose level is suppressed (Non-Patent Document 4).
JP-A 64-85058 Japanese Patent Laid-Open No. 2-79955 JP-A-5-252897 JP-A-6-245735 JP-A-6-128161 Japanese Patent Laid-Open No. 6-100453 JP-A-8-133970 JP-A-8-283169 JP-A-8-289978 Health & Nutrition Food Research, Vol. 2, no. 1, 52-56, 1999 Health & Nutrition Food Research, Vol. 3, no. 3, 47-58, 2000 Journal of Japanese Society of Nutrition and Food, Vol. 50, no. 2, 133-137, 1997 Japan Agricultural Chemistry Journal, Vol. 72, no. 8, 923-931, 1998 Hormone and Metabolic Research, 21, 338-340, 1989 The American Journal of Clinical Nutrition, 43 (January), 167-172, 1986 Journal of Japanese Society of Nutrition and Food, Vol. 36, no. 3, 169-173, 1983 ILSI Europe Concise Monograph Series, “Sugar, Nutrition and Health, Evaluation of New Knowledge”, pages 8-12, 1998 Science and industry, Vol. 61, no. 1, 17-24, 1987 New Food Industry, Vol. 31, no. 10, 9-15, 1989

  However, Gymnema extract or the like has a bitter taste and loses its sweetness, so it cannot be used without special treatment. Indigestible dextrin, L-arabinose, etc. are digested and absorbed in the body even if they are carbohydrates. It was difficult to take diarrhea when taken in large quantities. In addition, it has been pointed out that a substance having an inhibitory effect on sucrase activity reaches the large intestine without being decomposed when sucrose is taken at the same time. That is, the above-mentioned substances that have an effect of suppressing the increase in blood glucose level have a problem that inconveniences are caused during use, and their use is often limited.

  Therefore, there has been a demand for an inhibitor of blood sugar level elevation that is a food that is safe to consume and does not have a bitter taste. In addition, since plant extracts are not normally ingested as food, and L-arabinose is also a food additive, a method for suppressing an increase in blood glucose level using a safe food material that is normally ingested as food has been desired.

Accordingly, an object of the present invention is to provide a blood sugar level increase inhibitor and a body fat accumulation inhibitor that solve the above-mentioned problems of the prior art.

  As a result of intensive studies, the present inventors have solved the above-mentioned problems and suppressed the increase in blood glucose level caused by the substance by ingesting a combination of a predetermined substance in which an increase in blood glucose level is recognized and palatinose. The present invention has been completed.

  That is, the present invention comprises palatinose as an active ingredient, and is consumed at the same time as or before and after intake of a carbohydrate having a ratio of α-1,6-glucosyl bond to the whole bond between constituent sugars of 0% or more and less than 50%, Glucose level increase inhibitor for suppressing increase in blood glucose level caused by ingestion of the carbohydrate (ingestion of a carbohydrate having an α-1,6-glucosyl bond ratio of 0% or more and less than 50% with respect to the total binding of constituent sugars A blood sugar level increase inhibitor that suppresses an increase in blood sugar level resulting from the treatment, comprising palatinose as an active ingredient, and ingested simultaneously with or before and after the intake of the carbohydrate) It is to provide.

  As reported in Non-Patent Document 5 and the like, palatinose is a food material with a low glycemic index that does not show a rapid increase or decrease in blood glucose level after ingestion (glycemic index (GI) has been a topic in recent years. It is an index that shows the relationship between the food and the blood glucose level, and white bread or glucose is used as a reference food (Non-patent Document 6)). When palatinose and other carbohydrates are consumed at the same time, palatinose It has been thought that a change in blood sugar level caused by intake and a change in blood sugar level due to the change in blood sugar level caused by carbohydrates taken at the same time is expressed, so conventionally, a food in which an increase in blood sugar level is suppressed Has only been considered to use palatinose alone as a carbohydrate.

  As for the coexistence effect of palatinose and other carbohydrates, there is a report on the relationship between palatinose and sucrose (Non-Patent Document 7), and sucrose is sucrase (sucrose α-D-glucohydrolase). This enzyme is decomposed into glucose and fructose, and since this enzyme uses sucrose or maltose as a substrate, this enzyme reaction does not decompose palatinose or isomaltose which has the same constituent sugar as sucrose or maltose but has a different bond. ing. That is, when sucrose and palatinose coexist, it is reported that sucrose degradation and palatinose degradation do not affect each other and are performed independently.

  On the other hand, isomaltase (oligo-1,6-glucosidase), an enzyme that degrades palatinose in the digestive tract, degrades carbohydrates having an α-1,6-glucosyl bond, such as isomaltose, panose, and isomaltotriose. Therefore, when palatinose and these carbohydrates coexist, it has been reported that the enzymatic degradation reaction is competitively inhibited and the degradation rate is slow (Non-Patent Document 7). According to this, palatinose is an isomaltase. Although it inhibits the increase in blood sugar level of carbohydrates containing α-1,6-glucosyl bond at a ratio of more than half of the total of the bonds between the constituent sugars by competitive inhibition, α-1,6-glucosyl bond containing monosaccharides That contains no carbohydrates or α-1,6-glucosyl bonds at a ratio of less than 50% with respect to the total bonds between constituent sugars Caused by ingestion of, it has been considered that it is not to suppress an increase in blood glucose level.

  However, contrary to the above recognition, the present inventors have now proposed a blood sugar caused by ingesting a carbohydrate having a ratio of α-1,6-glucosyl bond to 0 to 50%. The present inventors have found a completely new phenomenon that the increase in value can be suppressed by ingesting palatinose simultaneously or before and after.

  The present invention also comprises palatinose as an active ingredient, and is taken at the same time as or before and after the intake of at least one food material selected from the group consisting of sucrose, flour, starch, dextrin, and isomerized sugar. Blood sugar level increase inhibitor for suppressing blood sugar level rise caused by ingestion of sucrose (caused by ingesting at least one food material selected from the group consisting of sucrose, flour, starch, dextrin, and isomerized sugar The present invention provides a blood sugar level increase inhibitor that suppresses an increase in blood sugar level, wherein palatinose is an active ingredient and is taken at the same time as or before or after the food material.

  Starch and dextrin are degraded by α-amylase, β-amylase and α-glucosidase (maltase), and the produced glucose is absorbed in the small intestine. Although palatinose has a glucosyl group, it has been confirmed that it is hardly degraded by α-glucosidase.

  In addition, isomerized sugar consisting of glucose and fructose is a saccharide (carbohydrate) product composed of monosaccharides, and a rapid rise and fall curve of blood glucose level similar to sucrose is obtained by ingestion of isomerized sugar. . Since isomerized sugars are monosaccharides, they were thought to be easily absorbed without causing competitive inhibition of palatinose degrading enzymes.

  It is generally known that glucose and sucrose show a sharp rise and fall curve of blood sugar level, but as described above, white bread is used as a standard for glycemic index measurement as well as glucose. This is because the digestion rate of starch in food is considerably high, and a rapid increase / decrease curve of blood glucose level similar to sucrose and glucose is observed (Non-patent Document 8). Since dextrin is a partial degradation product of starch, it can be easily assumed that a blood glucose level curve similar to that of starch is drawn. Therefore, sucrose, glucose, starch, and dextrin are typical carbohydrates whose blood glucose level is likely to rise rapidly after ingestion, and are used in a wide range of processed foods. Further, isomerized sugar is a liquid sugar composed of glucose and fructose, and these are constituent sugars of sucrose, and thus show a blood sugar level increase curve similar to that of sucrose.

  In general, when palatinose with a slow rise and fall in blood sugar level and carbohydrates (sugars) such as sucrose, glucose, dextrin, and starch with a rapid rise and fall in blood sugar level are consumed at the same time, sucrose, glucose, dextrin, It has been conventionally considered that carbohydrates such as starch rapidly increase blood glucose levels as if they were ingested alone, and do not reflect the slow change in blood glucose levels of palatinose taken at the same time. This is because the above-mentioned carbohydrate degrading enzymes and palatinose degrading enzymes that are easily digested are very different (the degradation rate of palatinose is about 1/5 of the degradation rate of sucrose), and competitive inhibition does not occur. This is because it was thought that the absorption of monosaccharides such as glucose was not affected.

  Therefore, the increase in blood glucose level caused by ingesting at least one food material selected from the group consisting of sucrose, flour, starch, dextrin and isomerized sugar is suppressed by ingesting palatinose at the same time or before and after. The above-mentioned invention that it is possible provides completely new knowledge.

  The present invention also comprises palatinose as an active ingredient, which is taken at the same time as or before or after the intake of a meal, and suppresses an increase in blood glucose level resulting from the intake of the meal (ingesting a meal) What is provided is a blood sugar level increase inhibitor that suppresses an increase in blood sugar level resulting from the use of palatinose as an active ingredient, and is taken at the same time as or before or after the meal. It is.

  When a general meal is ingested, the amount of carbohydrates to be ingested is considered to be 50 to 150 g per meal, and the carbohydrates contained in this meal are the main cause of postprandial blood glucose level increase. Common meal ingredients include carbohydrates such as rice cakes, rice products (rice cooked rice, noodles such as four and rice noodles, rice cakes), and wheat products (flour, wheat noodles, breads, baked goods, pizza crust, okonomiyaki, etc.) And the carbohydrates contained in these are mainly starches. Unlike ingesting an aqueous solution containing carbohydrates, carbohydrates in the diet are present together with other ingredients in a state of being kneaded in or surrounded by other ingredients, resulting in postprandial blood glucose It was considered that it was more difficult to suppress the increase in the value by ingesting palatinose than to suppress the increase in the blood sugar level by carbohydrates such as monosaccharides and disaccharides ingested as an aqueous solution. Therefore, suppressing the increase in postprandial blood glucose level by ingestion of palatinose provides completely new knowledge.

  The present invention also comprises palatinose as an active ingredient, and is consumed at the same time as or before and after the intake of carbohydrates having a ratio of α-1,6-glucosyl bond to the total of the bonds between constituent sugars of 0% or more and less than 50%, Body fat accumulation inhibitor for suppressing body fat accumulation due to an increase in blood sugar level and insulin secretion due to intake of carbohydrates (the ratio of α-1,6-glucosyl bond to the total binding of constituent sugars is 0 % Body fat accumulation inhibitor that suppresses body fat accumulation caused by an increase in blood sugar level and insulin secretion by ingesting carbohydrates that are less than 50%, comprising palatinose as an active ingredient, And a body fat accumulation inhibitor characterized by being taken at the same time or before and after.

  In addition, palatinose is an active ingredient, and the food material is ingested at the same time as or before or after the intake of at least one food material selected from the group consisting of sucrose, flour, starch, dextrin, and isomerized sugar. A body fat accumulation inhibitor for suppressing body fat accumulation caused by an increase in blood sugar level and insulin secretion amount (at least one selected from the group consisting of sucrose, flour, starch, dextrin, and isomerized sugar) A body fat accumulation inhibitor that suppresses body fat accumulation due to an increase in blood sugar level and insulin secretion caused by ingesting a food material, comprising palatinose as an active ingredient, and at the same time before or after the ingestion of the food material A body fat accumulation inhibitor characterized by being ingested).

  Furthermore, palatinose is used as an active ingredient, and it is consumed at the same time as or before and after the intake of the meal. Inhibition of the accumulation of body fat to suppress the accumulation of the body fat due to the increase in blood sugar level and insulin secretion amount due to the intake of the meal Agent (a body fat accumulation inhibitor that suppresses the accumulation of body fat caused by an increase in blood sugar level and insulin secretion due to ingestion of meal, comprising palatinose as an active ingredient, and at the same time before or after intake of the meal A body fat accumulation inhibitor characterized by being ingested).

  Under the restriction of two meals a day with the same nutritional intake, when a combination of a high fat diet and sugar and a basic diet alone are alternately given, a combination of a high fat diet alone and a combination of basic diet and sugar is alternated It is reported that the amount of body fat is significantly increased when a high fat diet and sugar are consumed simultaneously (Non-patent Document 9). This is because sugar intake increases blood sugar level, insulin secretion is induced, insulin activates lipoprotein lipase (LPL) in adipose tissue, and neutral fat from dietary blood is rapidly put into fat cells. This is due to a series of reactions of uptake and accumulation as body fat (Non-patent Document 10). Therefore, conversely, if the increase in blood glucose level is suppressed and the induction of insulin secretion is suppressed, the activation of LPL is suppressed and the accumulation of body fat is suppressed.

  Therefore, by ingesting palatinose at the same time or before and after that, the blood glucose rise and fall curve becomes slow, LPL activation is suppressed, and fat is less likely to be accumulated as body fat.

  The present invention also provides a method for suppressing an increase in blood glucose level by causing an ingesting individual to ingest the blood sugar level increase inhibitor, and a method for suppressing body fat accumulation by causing an ingesting individual to ingest the body fat accumulation inhibitor. I will provide a.

The present invention also provides the following edible materials (1) to (6).
(1) It originates in ingestion of the said food material containing palatinose and the food material which consists of carbohydrates whose ratio of (alpha) -1, 6- glucosyl bond with respect to the whole coupling | bonding of constituent sugars is 0% or more and less than 50%. An edible material that suppresses an increase in blood glucose level (a edible material comprising palatinose and a food material composed of a carbohydrate having a ratio of α-1,6-glucosyl bond to 0% or more and less than 50% of the total binding of constituent sugars). An edible material comprising an amount of the palatinose that suppresses an increase in blood sugar level caused by the intake of the food material).
(2) An edible product that suppresses an increase in blood sugar level caused by ingestion of the food material, comprising palatinose and at least one food material selected from the group consisting of sucrose, flour, starch, dextrin, and isomerized sugar An edible material comprising a material (palatinose and at least one food material selected from the group consisting of sucrose, flour, starch, dextrin and isomerized sugar, wherein the blood sugar level is increased due to the intake of the food material An edible material characterized in that the amount of the palatinose is suppressed.
(3) The edible material according to (2), wherein the edible material is used as a sweetener and the food material is at least one food material selected from the group consisting of sucrose and isomerized sugar.
(4) The edible material according to (2), wherein the edible material is used as a premix material, and the food material is at least one food material selected from the group consisting of sucrose, flour, starch and dextrin.
(5) The edible material according to (2) above, which is used as a powdered beverage and the food material is sucrose.
(6) When the weight of the palatinose is A and the total weight of the carbohydrates in the edible material is B, the ratio of A to B is 10% or more, and the palatinose intake is 60 kg of the ingested individual. The edible material according to the above (2), formulated so as to be 5 g or more.

  By ingesting the edible material of the above (1) to (6) or a food obtained by processing the edible material, an increase in blood sugar level due to the ingestion of the food material can be suppressed.

The present invention still further provides the following edible materials (7) to (12).
(7) By ingesting the food material, including palatinose and a food material composed of a carbohydrate having a ratio of α-1,6-glucosyl bond to the whole bond between constituent sugars of 0% or more and less than 50%. An edible material that suppresses body fat accumulation caused by an increase in blood sugar level and insulin secretion.
(8) including palatinose and at least one food material selected from the group consisting of sucrose, flour, starch, dextrin, and isomerized sugar, for blood glucose level and insulin secretion amount by ingesting the food material An edible material that suppresses body fat accumulation caused by the increase.
(9) The edible material according to (8), wherein the edible material is used as a sweetener and the food material is at least one food material selected from the group consisting of sucrose and isomerized sugar.
(10) The edible material according to (8), wherein the edible material is used as a premix material, and the food material is at least one food material selected from the group consisting of sucrose, flour, starch and dextrin.
(11) The edible material according to (8), which is used as a powdered beverage and the food material is sucrose. (12) When the weight of the palatinose is A and the total weight of carbohydrates in the edible material is B, the ratio of A to B is 20% or more, and the palatinose intake is the body weight of the ingesting individual The edible material according to (8), formulated so as to be 10 g or more per 60 kg.

  By ingesting the edible material according to (7) to (12) above or a food obtained by processing the edible material, body fat accumulation due to an increase in blood glucose level and insulin secretion due to the intake of the food material is suppressed. It becomes possible.

  One or more kinds of carbohydrates having a ratio of α-1,6-glucosyl bonds of 0% or more and less than 50% with respect to the total bonds of constituent sugars such as sucrose, glucose and isomerized sugar, and palatinose simultaneously or before and after By ingesting it, it is possible to suppress an increase in blood sugar level caused by the carbohydrate. In addition, by using palatinose in combination with other carbohydrates, which are non-reducing sugars, as a raw material, the cause of coloring is reduced, foods are less likely to be colored, and when combined with other carbohydrates with good solubility, crystallization occurs. If it becomes difficult.

  In addition, when used in combination with sweeteners such as sucrose and isomerized sugar, the sweetness of sucrose, glucose, and isomerized sugar is reduced, and a refreshing low-sweet food can be produced.

  Insulin secretion when the effect of suppressing the increase in blood glucose level is exerted by ingesting palatinose and other carbohydrates simultaneously or before or after ingesting food containing both palatinose and other carbohydrates as raw materials As a result, the effect of suppressing body fat accumulation is expressed. The present invention is applicable not only to humans but also to non-human animals (particularly mammals).

Hereinafter, preferred embodiments of the present invention will be described in detail.
In the present invention, “palatinose” is also called as isomaltulose, and is a disaccharide constituted by an α-1,6-glucosyl bond between glucose and fructose.

The palatinose may be a hydrate. In the case of the monohydrate, the melting point is 123 to 124 ° C., the specific rotation is [α] ²⁰ _D +97.2, and the Ferring solution reducing power is glucose. The solubility in 52%, 100 g of water is 38.4 g at 20 ° C. Also, the sweetness quality of the aqueous solution is good and the sweetness is about 40% of sucrose.

  Palatinose is found naturally in honey and sweet potato juice. Moreover, it exists also in the transfer product produced when (alpha) -glucosyltransferase (isomalulose synthase) derived from bacteria and yeast acts on sucrose.

  Industrially, palatinose is produced by allowing sucrose to act on α-glucosyltransferase produced by bacteria such as Protaminobacter rubrum and Serratia plymutica.

  In the present invention, “a carbohydrate having a ratio of α-1,6-glucosyl bond to 0% or more and less than 50% with respect to the total bonds between constituent sugars” is “a carbohydrate having no α-1,6-glucosyl bond”. “Carbohydrates having a ratio of α-1,6-glucosyl bonds to the total bonds between constituent sugars of more than 0% and less than 50%”.

  Examples of the “carbohydrate having no α-1,6-glucosyl bond” include carbohydrates such as maltose, sucrose, isomerized sugar, glucose and the like, and “α-1,6- Examples of the “carbohydrate having a glucosyl bond ratio of more than 0% and less than 50%” include starch, dextrin, branched dextrin and the like. It should be noted that isomaltose, panose, isopanose, and isomaltotriose have a ratio of α-1,6-glucosyl bond with respect to the bond between constituent sugars of 50% or more, and thus correspond to carbohydrates resulting from an increase in blood glucose level in the present invention. do not do.

  “Carbohydrates having a ratio of α-1,6-glucosyl bonds of 0% or more and less than 50% with respect to the total bonds between constituent sugars” may be used singly or in combination of two or more. It includes not only carbohydrates sold as a purified single component with high purity, but also those contained in cereals such as flour and straw. In addition, about 75% of the components of wheat flour are carbohydrates, of which about 98% is starch.

  In the present invention, “to take at the same time or before and after” means to take palatinose and other carbohydrates in one meal or snack, and is not necessarily limited to being mixed. Therefore, the case of ingesting food and drink containing palatinose, and ingesting food and drink containing other carbohydrates that are likely to increase blood glucose levels at this time is also included. For example, when a cake or cookie containing sucrose and starch is ingested and a beverage containing palatinose is ingested at the same time or before and after that, the condition of “take at the same time or before and after” of the present invention is also satisfied. That is, “to take at the same time or before and after” means to take a meal or snack while palatinose stays in the stomach, or to take palatinose while meal or snacks stay in the stomach. This means the range of time during which both can be mixed in the stomach. Normally, this time is from 30 minutes before the meal to within 2 hours after the meal, but there are differences between individuals, physical condition, or intake timing.

  “Ingesting palatinose” includes, in addition to ingesting palatinose alone, edible ingredients containing palatinose, for example, beverages such as soft drinks, coffee and tea, vegetarian dishes such as fried eggs and boiled foods, baked goods, Ingestion of confectionery such as pudding and manju, and bread including confectionery bread.

  In the present invention, the “sweetener” is used for imparting sweetness to foods and drinks, and is used for sweeteners prepared for uses such as coffee and tea, or for home use and business use. Means a sweetener. These sweeteners include powders, granules, cubes, liquids, etc., and may be packaged in sticks, sachets, boxes, potions and the like.

  `` Premix material '' means hot cake mix, pound cake mix, bread mix, pancake mix, steamed bread mix, crepe mix, cookie mix, donut mix, sponge cake mix, jelly mix, pudding mix, sweetened mackerel It means food ingredients that are sold by mixing several ingredients in advance, including palatinose and other ingredients such as dumpling flour.

  “Powdered beverage” refers to cocoa mix, coffee, powdered juice, powdered tea, powdered lemonade, cup soup, etc., which can be drunk as a beverage by dissolving in liquids such as hot water, water and milk. Means.

  Of the carbohydrates taken at the same time as or before and after palatinose, sucrose, isomerized sugar, and the like are sweet ingredients, so that the sweetness can be reduced by replacing some of these with palatinose. Since consumers in recent years tend to prefer low-sweet confectionery and beverages, they can be used as such foods for consumers. In addition, when it is not desired to reduce the sweetness, the food can be adjusted to a desired sweetness by using a material having a high sweetness such as isomerized sugar, fructose, aspartame, stevia, and acesulfame K. From the viewpoint of processing characteristics, coloring can be suppressed by mixing with sucrose, and crystallization of palatinose with low solubility can also be suppressed compared to the case where palatinose is used alone in foods. .

  As will be apparent from the examples described below, the ratio of α-1,6-glucosyl bond to palatinose is 0% or more and 50% with respect to the entire bond between constituent sugars such as sucrose, dextrin, starch, and isomerized sugar. It has been shown that when taken at the same time or before and after carbohydrates that are less than, the increase in blood glucose level due to such carbohydrates taken at the same time or before and after palatinose is suppressed.

  As a comparative example, the group that ingested 50 g of sucrose, the group that ingested 25 g of sucrose, and the group that ingested 25 g of glucose showed an abrupt increase in blood glucose level 30 minutes after ingestion, and a curve of an increase in blood glucose level The area surrounded by the baseline (the area under the blood sugar level increase curve) was almost the same and high for 50 g sucrose intake and 25 g glucose intake. In the case of taking 25 g of sucrose, the value was slightly lower than these values. On the other hand, the group of 25 g of sucrose or 25 g of glucose and palatinose measured simultaneously as an example does not show a rapid increase in blood glucose level after intake of these carbohydrates, and the area under the blood sugar level increase curve is compared with the comparative example. It was obviously low.

  In addition, the area under the blood glucose level increase curve after intake of 50 g of carbohydrates, which is a standard for glycemic index measurement, is expressed as a relative value (GI value) with the value of glucose intake of 50 g as 100%, and each combination of glucose and palatinose. As a result of changing the ratio, a curve was obtained in which the GI value decreased as the ratio of palatinose increased.

  Based on the above, when palatinose is taken at the same time or before or after glucose or sucrose, the blood sugar level due to the intake of glucose or sucrose is not added to the blood sugar level due to the intake of palatinose, but instead glucose And it became clear that the increase of the blood glucose level resulting from sucrose was inhibited.

  In addition, since palatinose inhibits the increase in blood sugar level caused by sucrose and glucose, isomerized sugar, which is almost the same as the decomposition product of sucrose, and starch, dextrin, and starch produced by glucose by decomposition are added. It was found that this was true even when replaced with sucrose or glucose.

  On the other hand, regarding the effect of suppressing body fat accumulation, in a previous report (Non-patent Document 10), a group in which rats were fed a diet containing sucrose as a high fat diet and a diet in which sucrose was replaced with palatinose were consumed. It has been confirmed that the amount of accumulated body fat decreases when a feed containing palatinose is ingested. However, when a portion of sucrose is replaced with palatinose, the amount of accumulated body fat is intermediate between the amount of accumulated body fat compared to the feed containing sucrose and the feed containing palatinose. It was thought to indicate the value of.

  In the examples described later, three types of feeds were prepared: a comparative feed in which 40% sucrose was added as a carbohydrate in the feed, a palatinose feed in which sucrose was replaced with palatinose, and a feed in which part of sucrose was replaced with palatinose. Each of these feeds was ingested by mice for a long period of time, and the degree of body fat accumulation was compared. As a result, the weight of the adipose tissue was significantly lower in the group fed with the palatinose feed compared to the group fed with the feed of the comparative example, which was similar to the results of the rat reported so far. However, the group ingested a feed in which part of the sucrose was replaced with palatinose had a significantly lower body fat accumulation than the group ingested the sucrose feed, and compared with the group ingested the palatinose feed. In the group fed with a feed in which a part of sucrose was replaced with palatinose, the adipose tissue weight was slightly lower and the body fat accumulation suppression effect was higher. Therefore, it was revealed that even if a part of sucrose was replaced with palatinose, the same body fat accumulation inhibitory effect was observed as when all the sucrose was replaced with palatinose.

  The blood sugar level increase inhibitor or body fat accumulation inhibitor of the present invention only needs to contain palatinose as an active ingredient, and may be composed of only palatinose or a mixture of palatinose and other components. Good. Examples of the other constituents include known pharmaceutically acceptable excipients and carriers, and in addition to these, sucrose, flour, starch, dextrin, isomerized sugar, and the like may be included.

  When the blood sugar level increase inhibitor or body fat accumulation inhibitor contains other components, the ratio of the blood sugar level increase inhibitor or body fat accumulation inhibitor and other components is arbitrarily determined according to the amount and timing of intake. Can be determined. When the typical example of this ratio is shown, it is blood glucose level rise inhibitor: other components = 99.99: 0.01-10.00: 90.00. This ratio is preferably 99.99: 0.01 to 20.00: 80.00, more preferably 99.99: 0.01 to 30.00: 70.00. Further, body fat accumulation inhibitor: other components = 99.99: 0.01 to 20.00: 80.00, preferably 99.99: 0.01 to 30.00: 70.00 More preferably, it is 99.99: 0.01-40.00: 60.00.

  The edible material for suppressing an increase in blood sugar level according to the present invention has a ratio of A in B of 10% or more when the weight of palatinose is A and the total weight of carbohydrates in the edible material is B, and palatinose It is preferable that the intake amount is 5 g or more per 60 kg body weight of the ingested individual. Here, the ratio of A to B is more preferably 20% or more, and further preferably 30% or more. Moreover, it is more preferable to mix | blend so that a palatinose intake may be 10 g or more per 60 kg of body weight of an ingestion individual, and it is still more preferable to mix | blend so that it may be 15 g or more.

  The edible material for suppressing the accumulation of body fat according to the present invention has a ratio of A in B of 20% or more when the weight of palatinose is A and the total weight of carbohydrates in the edible material is B, and palatinose It is preferable that the intake amount is 10 g or more per 60 kg body weight of the ingested individual. Here, the ratio of A in B is more preferably 30% or more, and still more preferably 40% or more. Moreover, it is more preferable to mix | blend so that a palatinose intake may be 15 g or more per 60 kg of body weight of an ingestion individual, and it is still more preferable to mix | blend so that it may be 20 g or more.

  Palatinose can be obtained by the above-mentioned method, and when it is applied as a blood sugar level increase inhibitor or a body fat accumulation inhibitor together with other components, these can be produced by a known mixing method or shaping method. . In addition, the individual taking the blood sugar level elevation inhibitor, the body fat accumulation inhibitor, and the edible material of the present invention can be a human or non-human animal (particularly a mammal), and the intake method includes oral intake.

  EXAMPLES Hereinafter, although the preferable Example of this invention is described in detail, this invention is not limited to these Examples.

Example 1
Beverages were prepared by dissolving 50 g of sucrose, 25 g of sucrose, and 25 g of glucose in distilled water such that the total amount was 190 g (respectively, beverage 1 of the comparative example, beverage 2 of the comparative example, and beverage 3 of the comparative example). . A blood glucose level measurement test after ingestion of the beverage described below was performed using each beverage of the obtained comparative example as a control sample. On the other hand, a combination of 25 g of sucrose and 25 g of palatinose, a combination of 42.5 g of glucose and 7.5 g of palatinose, a combination of 35 g of glucose and 15 g of palatinose, a combination of 25 g of glucose and 25 g of palatinose, and a combination of 25 g of glucose and 2.78 g of palatinose The beverages were prepared by dissolving in distilled water so that the total amount was 190 g (each beverage 1, the beverage 2, the beverage 3, the beverage 3, the beverage 4, and the beverage according to the embodiment). 5). Each beverage of the obtained example was used as a test sample, and a blood glucose level measurement test after drinking was performed.

  The blood glucose level measurement test was as follows. That is, 5 healthy men and women (4 men, 1 woman) aged 31 to 40 years old were selected as subjects, and subjects were fasted for 12 hours or more before the start of the test without having breakfast on the test day. . Blood was collected from each subject before drinking (0 minutes), 30 minutes, 60 minutes, 90 minutes, and 120 minutes after ingestion, and blood glucose levels were measured. The test was conducted once a day for a total of 8 days, with one type of beverage ingested in one test and different beverages ingested on another day. Moreover, the blood glucose level measurement test after all the drink intake was performed by the same five test subjects. In Example 1, blood collection and blood glucose level measurement were performed using a freestyle Kissei set (Kissei Pharmaceutical Co., Ltd.).

  The blood glucose level increase curve during the test is shown in FIG. 1, and the blood glucose level change after ingestion of each beverage was compared. As can be seen from FIG. 1, the increase in blood glucose level after ingestion of beverage is suppressed after simultaneous intake of 25 g of palatinose and 25 g of glucose compared to after ingestion of 25 g of glucose alone. Moreover, it turns out that the increase in a blood glucose level is suppressed after simultaneous intake of 25g of palatinose and 25g of sucrose compared with the single intake of 50g of sucrose and the single intake of 25g of sucrose. In particular, regarding the rapid increase in blood glucose level 30 minutes after ingestion, the difference between the values of the beverages of the example and the comparative example is significant.

  As shown in FIG. 2, when the area under the blood glucose curve of each subject was calculated for 120 minutes after ingesting sucrose alone or after simultaneous ingestion of sucrose and palatinose, an average was taken and compared. The simultaneous intake of 25 g of sucrose and 25 g of palatinose having the same carbohydrate weight and the same energy amount as those of beverage 1) (beverage 1 of the example) had a significantly low area under the blood glucose level curve at a risk rate of less than 5%. Moreover, the carbohydrate weight ingested by 25 g of sucrose (comparative example beverage 2) was lower and the calorie was lower, but the area under the blood glucose level curve was higher than after ingesting beverage 1 of the example. .

  In addition, the effect of ingesting glucose and palatinose in combination is shown in FIG. When the amount of carbohydrates to be ingested was a constant 50 g (Beverages 2, 3 and 4 in Examples), the area under the blood glucose level curve decreased as the proportion of palatinose increased. In addition, when the amount of glucose intake is fixed at 25 g (comparative beverage 3, beverages 4 and 5 of the example), the amount of carbohydrates consumed increases as the amount of palatinose consumed simultaneously increases. The area under the blood glucose curve decreased.

  Using the obtained data as well as the GI value of palatinose (value of palatinose 100%) and the GI value of glucose (value of palatinose 0%), the horizontal axis represents the ratio of palatinose in the ingested carbohydrate (total amount 50 g), A graph plotting the GI values at that time is shown in FIG. According to this, even though the same carbohydrate amount and energy amount were consumed, the GI value decreased as the percentage of palatinose increased. In particular, when the percentage of palatinose exceeded 50%, the GI value fell below 50. , It decreased to almost the same as when palatinose 100% (50 g) was ingested. Moreover, according to FIG. 4, when the ratio of the palatinose in carbohydrate (total amount 50g) is 10% or more, it was shown that GI value falls reliably.

  However, ingestion of beverage 5 of the example (containing 25 g of glucose and 2.78 g of palatinose), compared with the intake of beverage 3 (glucose 25 g) of the comparative example, even though the proportion of palatinose in the carbohydrate is 10%. As a result, the GI value only slightly decreased. This indicates that there is an effective minimum intake of palatinose that is effective, as well as the proportion of palatinose in the ingested carbohydrate. From the result of the present Example, it is estimated that the effective minimum intake regarding the blood glucose level suppression of palatinose is 5 g or more.

  From the above, it was shown that when sucrose or glucose and palatinose are used in combination, there is an effect of suppressing an increase in blood glucose level.

(Example 2)
20 g of palatinose was dissolved in distilled water so that the total amount was 190 g, and the beverages of the examples were produced. Moreover, 190 g of distilled water was used as a control beverage. A blood glucose level measurement test described later was performed using both beverages as test samples.

  The blood glucose level measurement test was as follows. That is, seven healthy men and women (5 males, 2 females) aged 31 to 55 years old were selected as subjects, and the subjects completed breakfast 4 hours before measuring the initial blood glucose level, before taking the beverage. The blood glucose level was measured. Next, eat lunch lunch (trade name: Warabiya Nichiyo Co., Ltd., energy amount 718 kcal, protein 29.8 g, lipid 20.0 g, carbohydrate 104.6 g, sodium 1.4 g) While eating, the beverage of the example (190 g) or the control beverage (190 g) was ingested at the same time. Blood was collected from each subject 30 minutes, 60 minutes, 90 minutes, and 120 minutes after the end of the meal, and the blood glucose level was measured. The test was conducted once a day for a total of 2 days, with one drink taken in one test and different drinks taken on different days. Therefore, one subject took the blood glucose level measurement test after ingesting the beverage of the example and after ingesting the control beverage. As in Example 1, blood collection and blood sugar level measurement were performed using a freestyle Kissei set (Kissei Pharmaceutical Co., Ltd.).

  The blood sugar level increase curve during the test is shown in FIG. 5, and the blood sugar level change of each beverage was compared. As can be seen from FIG. 5, the increase in blood glucose level after ingesting the beverage (palatinose) of the example was slow compared to the increase in blood glucose level after ingesting the control beverage (distilled water). In addition, the area under the blood glucose level curve at this time is shown in FIG. From this graph, when the beverage of the example was ingested at the same time as the meal, the area under the blood glucose level curve was lower than when the control beverage was ingested at the same time as the meal.

  From the above, it was shown that when palatinose was ingested at the same time as a meal, an increase in postprandial blood glucose level was suppressed.

(Example 3)
Mice were continuously fed a diet with palatinose added, a diet without palatinose and sucrose, and a diet with both palatinose and sucrose added to the diet, and the body fat accumulation was compared.

  First, 7-week-old C57BL / 6CrSlc (SPF) male mice (30 mice in total) were allowed to freely ingest commercial powdered feed (trade name: CRF-1 powder, Oriental Yeast Co., Ltd.) and water and preliminarily raised for 1 week. Thereafter, as a group of 10 animals, a feed in which 66.7% of the carbohydrate is sucrose (feed of the comparative example), a feed in which 66.7% of the carbohydrate is palatinose (feed 1 of the example) It was divided into a group ingested and a group in which 30.0% of the carbohydrate was palatinose and 36.7% was sucrose (Feed 2 in Examples), and each feed and water were freely consumed. Raised for 8 weeks. The detailed composition of the feed is shown in Table 1. Breeding conditions were temperature 22 ± 3 ° C., humidity (relative humidity) 50 ± 20%, ventilation rate 13-17 times / hour, lighting time 8:00 to 20:00 (light 12 hours, dark 12 hours) .

  After the breeding, the abdomen was opened under light anesthesia with ether, the blood was lethal from the posterior vena cava, and digital photographs showing body fat accumulation in the abdominal cavity were taken for representative examples in each group. Thereafter, in all cases, peripheral kidney fat (including retroperitoneal fat) and epididymal fat were removed and wet weights were measured separately on the left and right sides, and the mesentery was also removed and wet weights were measured. These three types of adipose tissue are representative of visceral fat. In the statistical processing of the obtained numerical values, a test for equal variance was performed, and in the case of equal variance, a further corresponding t-test was performed.

  Changes in body weight of each group are shown in FIG. The body weight of the mice fed with the feed of the example was significantly lower than the weight of the mice fed with the feed of the comparative example. In addition, when comparing the weight of the adipose tissue measured after the end of the breeding, as shown in FIG. 8, as for the fat around the kidney and the fat around the epididymis, the feed of the example was compared with the case where the feed of the comparative example was ingested. Ingestion showed lower values. As the total weight of these visceral fats, the value of the sum of the perirenal fat, the epididymal fat, and the weight of the mesentery is compared with the case where the feed of the comparative example is ingested as shown in FIG. In addition, the value of taking the feed of the example was significantly lower.

  The above results show that the addition of palatinose can suppress the increase in body weight and accumulation of body fat in mice that have continuously ingested the feed, compared to the case where sucrose is added as a carbohydrate in the feed.

  Also, when the feed 1 of the example in which 40% palatinose is added to the feed is ingested, and the feed 2 of the example in which 22% sucrose and 18% palatinose are added to the feed The changes in body weight and the state of body fat accumulation were almost the same, and a slightly lower value was obtained when the diet 2 of the example was ingested. Therefore, even in a diet containing both palatinose and sucrose, palatinose alone It became clear that the body weight gain suppression and the body fat accumulation suppression effect were shown similarly. In the feed 2 of the example, the amount of sucrose added is larger than the amount of palatinose added, so that palatinose contained in the feed is considered to exhibit an effect of suppressing body fat accumulation caused by sucrose intake.

  From the results of this example, it can be said that the effect of suppressing the accumulation of body fat is exhibited when the proportion of palatinose in the carbohydrate is 20% or more. Moreover, it is estimated that the effective minimum intake regarding the body fat accumulation suppression of palatinose is 10 g or more in terms of a human intake of 60 kg.

Example 4
<Stick sugar containing palatinose and sucrose>
The same weight of palatinose and sucrose was mixed, and the stick packaging was filled so that 3.5 g each of palatinose and sucrose was contained per package. The obtained stick sugar is an edible material containing palatinose and sucrose and having a suppressed blood sugar level.

(Example 5)
<Gum syrup containing palatinose and isomerized sugar>
Gum syrup containing palatinose and isomerized sugar was produced with the formulation shown in Table 2 below. In the production, palatinose and gum arabic were combined, mixed with powder, isomerized sugar and water were added thereto, and the mixture was boiled and mixed. The above solution was adjusted to 30 with Reflex.

(Example 6)
<Tablets containing palatinose and sucrose>
Tablets, which are foods containing palatinose and sucrose, were produced with the formulations shown in Table 3 below. For production, a tablet having a diameter of 18 mm, a thickness of 5 mm, and a weight of 1.5 g was formed by applying a tableting pressure of 300 kg / cm ³ to a mixed powder having the following composition.

(Example 7)
<Powdered beverage containing palatinose and sucrose>
A powdered drink, which is a food containing palatinose and sucrose, with the formulation shown in Table 4 below, was produced using a universal mixing stirrer according to a conventional method.

(Example 8)
<Soft drinks containing palatinose and sucrose>
Soft drinks containing palatinose and sucrose were prepared according to the formulation shown in Table 5 below. The following raw materials were dissolved in 250 ml of hot water and then filled into beverage cans (for 250 ml).

Example 9
<Sponge cake containing palatinose, sugar, and starch>
A sponge cake containing palatinose, sucrose, and starch was prepared according to the formulation shown in Table 6 below. A powder mixture of crystalline palatinose, sucrose (granulated sugar) and xanthan gum was designated as A. Separately, B was a mixture of flour and baking powder. In A, milk and Ryotoester SP were added and mixed well. Eggs were put into this, mixed well until uniform, and warmed in a hot water bath until the egg liquid reached about 25 ° C. This was whipped with a universal stirrer and whipped until no more was bubbled. To this, B was mixed so as not to knead, placed in a sponge cake mold, and baked in an oven at 160 ° C. for 40 minutes. The formulation of this example includes 70 g palatinose, 30 g sucrose, and about 90 g starch.

(Example 10)
<Soft drink containing palatinose and isomerized sugar>
Soft drinks containing palatinose and isomerized sugar were prepared according to the formulation shown in Table 7 below. The following raw materials were dissolved in 250 ml of hot water and then filled into beverage cans (for 250 ml).

(Example 11)
<Madeleine containing palatinose and starch>
Madeleine containing palatinose and starch was prepared according to the formulation shown in Table 8 below. The flour and baking powder were sifted together. The butter was melted in a hot water bath. Eggs were placed in a bowl, and granulated sugar, salt, lemon peel, and lemon essence were added to the water bath. While warming, palatinose was added and stirred well with a whisk. Sifted flour was added all at once, mixed well, and melted butter was added and mixed. Separated into aluminum foil cups and baked in an oven at 160 ° C. for about 10 minutes until colored. The Madeleine obtained according to this example contains 60 g palatinose and about 37 g starch.

(Example 12)
<Cake mix containing palatinose, sucrose, and flour>
A cake mix was prepared with the formulation shown in Table 9 below. Materials other than the shortening were premixed, and the shortening dissolved therein was mixed and sieved.

(Example 13)
<Hot cake mix containing palatinose and flour>
Powder mixing was performed with the formulation shown in Table 10 below to prepare a hot cake mix. Materials other than shortening were premixed, dissolved shortening was added, mixed, and then sieved.

(Test Example 1)
When sucrose and palatinose coexist, it was confirmed that coloring was difficult compared to palatinose alone.

  A sample having a total weight of 50 g was prepared by dissolving 5 g of carbohydrates and 1 g of glutamic acid in distilled water. Three types were prepared: a sample using only sucrose as a carbohydrate, a sample using only palatinose, and a sample using 2.5 g each of sucrose and palatinose. These samples were placed in 100 ml capped vials and heated at 100 ° C. for 50 minutes. After heating and cooling, the absorbance at a wavelength of 420 nm was measured. As a result, the sample containing only palatinose as a carbohydrate was 0.004, and the sample containing only sucrose as a carbohydrate had an absorbance of 0.0015, whereas the sample containing half of palatinose and sucrose had an absorbance of 0.002. Yes, coloring was suppressed more than when only palatinose was used. This absorbance of palatinose was a value that can be confirmed to be colored brown.

  Three similar samples were prepared and subjected to autoclave treatment at 121 ° C. for 20 minutes, which is the same level as retort sterilization conditions such as canned food, and the absorbance at a wavelength of 420 nm was measured. As a result, the sample containing only palatinose as a carbohydrate had an absorbance of 0.322, and the sample containing only sucrose as a carbohydrate had an absorbance of 0.020, whereas the sample containing half of palatinose and sucrose each had an absorbance of 0. It was 069, and the coloring was clearly suppressed as compared with the case of using only palatinose. When visually observed, all the samples were colored brown, but the sample containing only palatinose as a carbohydrate was clearly darker than the sample containing only sucrose and both palatinose and sucrose. The containing sample was clearly light brown.

  From the above, when palatinose and sucrose are used in combination with processed foods, the increase in blood sugar level caused by sucrose is not only suppressed when compared with the case of using palatinose alone, but also heating caused by palatinose It became clear that coloring can be suppressed.

(Test Example 2)
<Inhibition of crystallization when palatinose and sucrose are used in combination>
When sucrose and palatinose coexisted, it was confirmed that crystals were less likely to precipitate than palatinose alone.

  100 ml each of a 50% by weight sucrose solution, a 50% by weight palatinose solution, and a solution containing 25% by weight each of sucrose and palatinose were prepared and placed in a screw vial with a lid. It melt | dissolved until the crystal | crystallization disappeared completely at 50 degreeC. These vials were placed in a refrigerator set at 5 ° C., and precipitation of crystals was observed.

  Two days after storage, a solution containing only palatinose started to precipitate crystals, and the amount of crystals deposited on the sixth day was measured. As a result, it was found that 10.77 g of palatinose was precipitated. In addition, regarding the solution containing only sucrose and the solution containing both sucrose and palatinose, no precipitation of crystals was observed during this period.

  From the above, it has been clarified that crystallization can be suppressed by using it together with sucrose even if the concentration of palatinose alone is easy to crystallize.

It is a figure which shows the change of the blood glucose level after the drink intake of Example 1. FIG. It is a figure which shows the area under the blood glucose level rise curve after the drink ingestion containing the sucrose of Example 1. It is a figure which shows the area under the blood glucose level rise curve after the drink ingestion containing the glucose of Example 1. FIG. It is a figure which shows the relationship between the ratio of the palatinose in carbohydrate, and GI value when the intake carbohydrate weight is 50 g. It is a figure which shows the change of the blood glucose level after the drink ingestion of Example 2. FIG. It is a figure which shows the area under the blood glucose level rise curve after the drink ingestion of Example 2. It is a figure which shows transition of the body weight after the feed intake of Example 3. FIG. It is a figure which shows the wet weight according to the fat tissue after the feed intake of Example 3. FIG. It is a figure which shows the sum of the wet weight according to the fat tissue of FIG.

Claims (2)

Incorporate at least 10 g of at least one carbohydrate selected from the group consisting of maltose, sucrose, isomerized sugar, glucose, starch, dextrin and branched dextrin so that the total amount is 20% by weight or more. The body fat accumulation inhibitor for oral consumption which consists only of palatinose which suppresses the body fat accumulation resulting from the raise of the blood glucose level and insulin secretion amount by doing. A body fat accumulation inhibitor that suppresses body fat accumulation caused by an increase in blood sugar level and insulin secretion caused by ingesting carbohydrates, wherein the carbohydrate is maltose, sucrose, isomerized sugar, glucose, starch, dextrin And at least one carbohydrate selected from the group consisting of branched dextrins, wherein the carbohydrate is ingested at the same time as or before or after intake of the carbohydrate so as to be 20% by weight or more and 10g or more of the total amount. Body fat accumulation inhibitor consisting of only.

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