JP6956503B2 - Composition for suppressing increase in blood glucose level - Google Patents

Description

The present invention relates to a composition for suppressing an increase in blood glucose level, which comprises an extract of a soybean plant as an active ingredient.

In modern society, the increase in metabolic syndrome has become a problem due to overnutrition and decrease in exercise opportunities. The number of people who develop diabetes, especially type 2 diabetes, is increasing due to obesity and stress. As diabetes progresses, it causes angiopathy such as arteriosclerosis and complications such as independence neuropathy, retinopathy, and diabetic nephropathy. There is a need to.

Currently, pioglitazone, which is a thiazolidine derivative, and biguanides such as metformin and buformin are used as therapeutic agents for diabetes, and insulin injection is used when the blood glucose level is not lowered by this administration.

Type 2 diabetes develops with the addition of genetic factors that cause decreased insulin secretion and insulin resistance, as well as environmental factors such as overeating, lack of exercise, obesity, and stress, and aging. Postprandial hyperglycemia is involved in the onset and progression of type 2 diabetes, and it is known that this causes decreased insulin secretion and worsened insulin resistance. Therefore, it is possible that the onset of type 2 diabetes can be avoided by implementing appropriate diet therapy, exercise therapy, drug therapy, etc. in the pre-illness stage.

Controlling postprandial blood glucose levels in daily life and moderate their rise are considered important for the prevention of type 2 diabetes. For the purpose of preventing the onset of diabetes by suppressing the rise in blood glucose level, many people take orally a plant-derived component having an inhibitory effect on the rise in blood glucose level by supplements, foods, etc. For example, a methanol extract of the leaves of Calliandra haematosus (Patent Document 1). ) And crushed powder of barley foliage (Patent Document 2) have been proposed.

On the other hand, soybean is a crop that is widely cultivated with ingredients familiar to Japanese people, and isoflavone, which is effective in preventing osteoporosis, is well known as a functional component contained in soybean seeds. Further, as a component having an action of suppressing an increase in blood glucose level, an oligopeptide derived from soybean protein (Patent Document 3) is known.

Japanese Unexamined Patent Publication No. 2006-23275 Japanese Unexamined Patent Publication No. 2016-193879 Japanese Unexamined Patent Publication No. 10-84911

An object of the present invention is to provide a novel composition for suppressing an increase in blood glucose level.

As a result of diligent research to solve the above problems, the present inventors have found that an extract of a site other than soybean seeds, which is not valuable for agricultural use, has an action of suppressing an increase in blood glucose level, and further, the action. Has been known to have an effect of suppressing an increase in blood glucose level, and has been found not to be caused by a polyphenol component such as pinitol or kenferol contained in a trace amount in a soybean plant, and has completed the present invention. ..

That is, the first gist of the present invention is a composition for suppressing an increase in blood glucose level, which comprises a non-adsorbed fraction obtained by fractionating a water extract of a soybean plant by treatment with a styrene-based synthetic adsorbent as an active ingredient.

The second gist is a composition for suppressing an increase in blood glucose level, in which the soybean plant contains at least one of a leaf, a stem, or a pod.

Further, the blood glucose level is characterized by sequentially including a step of cutting the soybean plant, a step of heating and drying, a step of extracting water, and a step of treating a styrene-based synthetic adsorbent to fractionate the non-adsorbed fraction. The third gist is a method for producing a composition for suppressing an increase.

INDUSTRIAL APPLICABILITY According to the present invention, a composition for suppressing an increase in blood glucose level can be obtained from a soybean plant that has been treated as an industrial waste, and the composition can be utilized for diet therapy in the prevention of diabetes using the composition.

FIG. 1 is a graph showing changes in blood glucose level after ingestion of each sample as a result of Experimental Example 1. The numbers represent the mean and the vertical lines on the graph represent the standard deviation. FIG. 2 is a graph showing changes in blood glucose level after ingestion of each sample as a result of Experimental Example 2. The numbers represent the mean and the vertical lines on the graph represent the standard deviation.

Hereinafter, modes for carrying out the present invention will be described. The present invention is not limited to the following description.

The present invention is a composition for suppressing an increase in blood glucose level, which contains an extract of a soybean plant as an active ingredient.

The soybean plant used in the present invention is a soybean plant consisting of any part or more of leaves, stems, roots, and pods, excluding seeds. It is particularly preferable to use leaves, stems and pods because they are easy to harvest and recover. Further, it is more preferable to use leaves because processing such as cutting and drying is easy.

Since soybean seeds are used for food, feed, oil extraction, etc., they have high commercial value and are relatively expensive as raw materials. On the other hand, since leaves, stems, roots and pods other than seeds usually have no utility value, these unused raw materials can be effectively utilized in the present invention.

Regarding the harvest time of the soybean plant used in the present invention, the plant after harvesting the seeds after fruiting can be used.

The production area of the soybean used in the present invention is not particularly limited, and conventionally known varieties can be used as the varieties. For example, yellow soybean, green soybean, black soybean, red soybean, brown soybean, saddle soybean, etc. Can be done.

In the present invention, the soybean plant used for extraction may be used as it is, but it may also be a dried product, a crushed product thereof, etc., and a dried product may be used from the viewpoint of handleability, storage stability and extraction efficiency. preferable.

Conventionally known methods can be used as the conditions and methods for drying, and examples thereof include hot air drying, vacuum heating drying, sun drying, and freeze drying. Although not particularly limited, for example, when a kettle roaster is used, it is dried at a kettle temperature of 50 to 300 ° C., preferably 100 to 250 ° C. The drying time depends on the drying temperature and the amount and size of the soybean plant to be dried, but the time required for the water content of the soybean plant to reach 0.5 to 15%, preferably 2 to 10%. Is good.

As a method for extracting from a soybean plant, a generally used method can be used as long as the effect of the present invention is exhibited. The solvent used for extraction may be any condition as long as the components contained in the plant are sufficiently extracted, and is not particularly limited, but is permitted to be used for pharmaceuticals and foods such as water and ethanol. Solvents can be used. When the extract is used as it is for drinking, it is preferably extracted with water.

The extraction time can be adjusted by adjusting the extraction temperature and the amount of solvent, but for example, under extraction conditions where hot water at 90 ° C. is 100 times the weight of the plant, it is preferably about 3 to 10 minutes.

When the extraction is completed, the soybean plant is removed by a known method such as filtration or decantation to obtain a soybean plant extract containing a component derived from the soybean plant.

The soybean plant extract obtained as described above may be used as it is, or may be used in the form of a concentrated solution concentrated by a method such as vacuum concentration, heat concentration, or membrane concentration, and freeze-dried. It may be used as a powdered soybean plant extract by being dried by a method such as spray drying or vacuum drying and further powdered.

Further, the present invention is a composition for suppressing an increase in blood glucose level, which comprises a non-adsorbed fraction obtained by a synthetic adsorbent treatment of a soybean plant extract as an active ingredient.

The synthetic adsorbent of the present invention is a porous crosslinked polymer such as styrene or methacrylic acid ester, and since the pore surface is hydrophobic, an organic substance having a high degree of hydrophobicity is adsorbed by van der Waals force and is a polar solvent. It is a particulate resin used for the purpose of adsorbing only non-polar organic substances from the inside. As the styrene resin, for example, Diaion HP20, HP21, Sepabeads SP825, SP70, SP700 and the like can be used, and as the acrylic resin, Diaion HP2MGL, Amberlite XAD7HP and the like can be used.

The non-adsorbed fraction may be separated by a synthetic adsorbent by a conventionally known method. For example, a water extract of a soybean plant is passed through a synthetic adsorbent filled in a glass tube, and the passing liquid thereof is passed through. Is the non-adsorption fraction. When the powdered solid soybean plant extract is used, a solution dissolved in water or a water-soluble organic solvent may be passed through a synthetic adsorbent for separation.

The above-mentioned composition for suppressing an increase in blood glucose level obtained by the present invention can be used as a part of a compounding raw material for known products such as foods and drinks, pharmaceuticals, quasi-drugs, and feeds. Examples of practical products are described below, but the present invention is not limited by this example.

Foods and drinks containing the above composition according to the present invention include beverages such as tea beverages, vegetable juices, fruit juice beverages, and soft beverages, cookies, chocolates, candy, gummy, gum, jelly, pudding, cake premix products, and confectionery. Kind, sprinkle, miso, soy sauce, sauce, dressing, mayonnaise, vegetable cream, seasonings such as sauce for grilled meat and noodle soup, noodles such as udon, soba, spaghetti, hamburger, processed meat and fish food such as ham and sausage, There are dairy products such as milk, yogurt, cream, butter and cheese, and various general processed foods such as margarine, bread, cakes, instant noodles, soups, croquettes, boiled noodles and jams. In addition, as foods and drinks containing the above composition, dietary supplements, foods for specified health use, functional foods, health foods, concentrated liquid foods, foods for swallowing disorders, etc. can be mentioned, and the form thereof is in powder form. , Granules, rounds, tablets, soft capsules, hard capsules, pastes or liquids.

Further, the present invention is a method for producing a dried tea leaf for increasing blood glucose level, which is obtained by sequentially going through a soybean plant body cutting step, an enzyme deactivation step, a kneading step, and a heat drying step.

The cutting step is for cutting the soybean plant body, which is a raw material, into small pieces to facilitate subsequent treatments such as enzyme deactivation and drying.

The enzyme deactivation step is for inactivating the enzyme of the plant body by heating, preventing adverse denaturation by the enzyme, and softening the plant body. Conventionally known methods may be used, and examples thereof include steaming, roasting steaming, and kamairicha.

The kneading process is to soften the tissue by rotating and kneading the plant while pressing it, making the water of the plant uniform, kneading the water, and promoting proper drying and destruction of the cell tissue. Is.

The drying step is for improving the extraction efficiency, flavor, and storage stability by reducing the water content of the tea leaves by heating. Any method generally used in tea making can be selected from conventionally known methods, and is not particularly limited. For example, soybeans are put into a kettle roaster and heated in a kettle at a temperature of 150 ° C. for 60 minutes. Leaf plants can be dried.

It may be combined with a processing process other than the above-mentioned process, and can be used in combination with the same process as the processing process of Japanese tea leaves, such as cooling, crushing after drying, and roasting. In particular, roasting the dried tea leaves is a preferable step because it can improve the food value, such as removing the green odor and imparting a good roasted aroma.

The dried tea leaf of the present invention is a dried soybean plant produced as described above, and is used in the same manner as Japanese tea, Tochu tea, and persimmon leaf tea. By extracting with water or hot water, the extract is used for drinking.

Further, the present invention is a food for suppressing an increase in blood glucose level, which is made from a dried soybean plant.

The usage form of the dried soybean plant is not particularly limited, and the dried product processed by a conventionally known method or a crushed product thereof may be used as it is. A powdered dried product is preferable because it is easy to mix with food, and there is little feeling of foreign matter when it is put in the mouth, and it is easy to eat and drink. For example, by suspending the dry powder of soybean plant in water or hot water, it can be used as it is for drinking.

By adding and mixing the dried soybean plant body with the existing food, it can be made into a food for suppressing the increase in blood glucose level. For example, in addition to various general processed foods such as confectionery, noodles, livestock and fish meat processed foods, breads, cakes, etc., powdered, granular, rounded, tableted, soft capsule, hard capsule, paste or liquid nutrition Examples thereof include supplements, foods for specified health use, functional foods, health foods, concentrated liquid foods, and therapeutic foods for foods for swallowing disorders.

Examples will be described below, and the details of the present invention will be specifically described, but the present invention is not limited thereto.

[Soybean plant extract]
20 kg of raw soybean leaves were cut to a width of about 3 cm, dried by roasting in a kettle at a temperature of 200 ° C. for 30 minutes, and then cut into about 1 cm square to obtain 5 kg of dried soybean plant. The water content of this dried soybean plant was 4.2%. 500 g of boiling water at 90 ° C. was added to 4 g of the dried soybean plant, and after 5 minutes, the residue was removed by mesh filtration to obtain 480 g of an extract. The soybean plant hot water extract obtained as described above was freeze-dried with a freeze-dryer (Tokyo Rika Kikai Co., Ltd.) to obtain 0.92 g of a powdered soybean plant extract.

[Test Example 1]
Animal experiments using mice were carried out for the purpose of investigating whether or not the soybean plant extract has an inhibitory effect on blood glucose elevation.

Using ICR mice (male, 4 weeks old) as normal mice, a confirmation test of the blood glucose level elevation inhibitory effect was carried out on the above-mentioned soybean plant extract. After grouping so that the average body weight of each group was equal to 6 animals per group, the animals were fasted for 12 hours. The soybean leaf extract was dissolved in physiological saline, and 250, 500, and 750 mg / kg (body weight) were administered by oral administration using a gastric sonde. Saline was administered as a control. Glucose was administered at 1,000 mg / kg (body weight) 30 minutes after administration. In order to examine the effect on the blood glucose level after the administration of the extract, blood sampling was performed from the tail vein before administration of the extract and every 30 minutes after the administration of glucose for up to 120 minutes, and the blood glucose level was measured. Accucheck Aviva (Roche DC Japan Co., Ltd.) was used to measure the blood glucose level.

The results are shown in FIG. Compared with the control, the soybean plant extract suppressed the increase in blood glucose level of the mice after glucose administration.

[Test Example 2]
A test was conducted for the purpose of confirming the active ingredient in suppressing the increase in blood glucose level of the soybean plant extract.

[Synthetic adsorbent fractionation test]
500 mg of the above-mentioned hot water extract of soybean plant was dissolved in 400 ml of distilled water and passed through a glass column filled with 100 ml of synthetic adsorbent Diaion HP20 (Mitsubishi Chemical Corporation) (SV4). After passing the liquid, the column was washed with 400 ml of distilled water (SV4), and the non-adsorbed fraction was recovered. Further, 400 ml of 60% EtOH was passed through the column (SV4), and the adsorbed fraction was recovered. The collected fractions were dried under reduced pressure and then dried in a freeze-dryer to obtain 422 mg (non-adsorbed fraction) and 65 mg (adsorbed fraction) powder samples, respectively.

[Principal component analysis]
The total amount of isoflavones was analyzed by high performance liquid chromatography (HPLC). The analysis method was in accordance with Food Safety Issue No. 0823001, "Guidelines for Handling Foods for Specified Health Uses Containing Soy Isoflavones," dated August 23, 2006. Specifically, YMC-Pack ODS-AM (5μ) AM-303 (250 × 4.6mm ID) was attached to Shimadzu Prominence UFLC, and 0.1% acetic acid added 15% acetonitrile and 0.1% acetic acid added 35% acetonitrile. Was detected by a UV detector (254 nm) at a flow rate of 1 mL / min and 35 ° C. as a mobile phase (gradient), and calculated as an equal amount of aglycone. In addition, kaempferol was analyzed under the same HPLC analysis conditions. In the analysis of kaempferol, all glycosides were hydrolyzed by heating under hydrochloric acid acid as a pretreatment and evaluated as kaempferol, which is an aglycone.

The isoflavone and kaempferol contents were further analyzed by high performance liquid chromatography (HPLC). Specifically, YMC-Pack ODS-AM (5μ) AM-303 (250 × 4.6mm ID) was attached to Shimadzu Prominence UFLC, and 0.1% acetic acid added 15% acetonitrile and 0.1% acetic acid added 35% acetonitrile. The solute was detected by a UV detector having a detection wavelength of 254 nm at a flow rate of 1 mL / min and 35 ° C. as a mobile phase (gradient). The sample in the kaempferol analysis was evaluated as kaempferol, which is an aglycone, by hydrolyzing all kaempferol glycosides by heating under hydrochloric acid acid as a pretreatment.

The analysis results are shown in Table 1 below. From Table 1, it can be seen that, regarding the components in the soybean plant extract, sugars such as pinitol and fructose were fractionated into the non-adsorbed fraction, and polyphenols such as isoflavone and kaempferol were fractionated into the adsorbed fraction.

[Blood glucose elevation inhibitory effect confirmation test]
Administration of 500 mg / k (body weight) of soybean plant extract and the corresponding HP20 adsorption fraction (422 mg / kg (body weight)), HP20 non-adsorption fraction (65 mg / kg (body weight)), D-pinitol (40.5 mg / kg (body weight)) was administered respectively, and a blood glucose level elevation inhibitory effect confirmation test was conducted in the same manner as in Test Example 1.

The results are shown in FIG. The effect of suppressing the increase in blood glucose level was confirmed by administration of the soybean plant extract and the non-adsorbed fraction, but the effect was not confirmed by the administration of the adsorbed fraction and the amount equivalent to the extract of pinitol.

As described above, it was found that the active component involved in suppressing the increase in blood glucose level of the soybean plant extract is neither a hydrophobic polyphenol component such as isoflavone or kaempferol nor pinitol. It has been clarified that the soybean plant extract of the present invention has an inhibitory effect on blood glucose elevation regardless of known active ingredients.

INDUSTRIAL APPLICABILITY According to the present invention, a composition for suppressing an increase in blood glucose level can be obtained from a soybean plant that has been treated as an industrial waste that has not been used in the past, and can be utilized for diet therapy in the prevention of diabetes using the composition. It is useful as a raw material for beverages and foods for diabetes prevention.

Claims (3)

A composition for suppressing an increase in blood glucose level, which comprises a non-adsorbed fraction obtained by fractionating a water extract of a soybean plant by treatment with a styrene-based synthetic adsorbent as an active ingredient. The composition for suppressing an increase in blood glucose level according to claim 1, wherein the soybean plant contains at least one of a leaf portion, a stem portion, and a pod portion. Suppression of increase in blood glucose level, which comprises a step of cutting a soybean plant, a step of heating and drying, a step of extracting water, and a step of treating a styrene-based synthetic adsorbent to fractionate a non-adsorbed fraction. Method for producing the composition for use.

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