JPH07147935A - Food for diet-diabetes - Google Patents

Abstract

PURPOSE:To obtain the food effective for treating and preventing obesity having a long retention time in the stomach, excellent low-energy palatability, containing a water-soluble food fiber and an insoluble calcium compound. CONSTITUTION:This food for diet.diabetes. contains (A) a water-soluble food fiber (alginic acid or its salt) and (B) an insoluble calcium compound (calcium carbonate or calcium secondary phosphate). When the weight ratio of the component A and B is 1 to >=0.01, the taken food is gelatinized in the stomach and has a long retention time in the stomach. Reduction in intake amount and retardation of absorption of saccharide and lipid can prevent abrupt increase in blood sugar value.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a diet / diabetes food, and more particularly to a diet / diabetes food containing a water-soluble dietary fiber and an insoluble calcium compound.

[0002]

2. Description of the Related Art In recent years, an increase in obesity has become a serious problem as dietary habits have become richer. Obesity is often a cause of various adult diseases such as diabetes and is not desirable in terms of beauty. Most obesity is caused by excessive energy intake, and the basis of effective prevention and treatment is to reduce energy intake. However, such a diet-oriented meal is accompanied by a strong feeling of hunger, and it is difficult to continue this for a long period of time, and how to reduce the feeling of hunger is a major issue.

On the other hand, it is empirically known that mechanical stretch stimulation on the stomach reduces the feeling of hunger, and methods of blending low energy and bulky dietary fiber into foods have been studied. It was In order to reduce the feeling of hunger by dietary fiber, it is necessary for the dietary fiber to stay in the stomach for a long time. The retention time in the stomach becomes longer as the viscosity becomes higher, but conversely, when the viscosity becomes higher, there is a problem that the palatability becomes worse. Further, in the treatment of diabetes, the glucose tolerance of the patient is lowered, and therefore, when a normal diet is taken, the blood glucose level is rapidly increased. For this reason, diets have been performed such as feeding the meal corresponding to the required energy in several divided doses and limiting the intake of oligosaccharides, but these methods are a heavy burden for patients and families. is there. Further, drug therapy such as a hypoglycemic agent may cause side effects and is not preferable for long-term use.

As a technique for solving these problems, the present applicant has previously completed a food grade composition as disclosed in JP-A-4-23968. However,
In the previous application, no clear knowledge was obtained regarding the effect of suppressing the increase in body weight by reducing the intake, the effect of suppressing the digestion of starch and the like, the effect of improving glucose tolerance in humans, and the like. Regarding the mixing ratio of the water-soluble dietary fiber and the insoluble calcium compound, the range of the mixing ratio in the previous application (1: 0.1-
In 1:10), the palatability may be reduced depending on the food, such as graininess and taste (some naturally-occurring calcium sources cause bitterness due to impurities, etc.), and the appearance may be reduced due to calcium particles. It may be impaired, and it has been desired to reduce the compounding ratio of the insoluble calcium compound in order to avoid unnecessary intake of a large amount of calcium.

Therefore, a first object of the present invention is to use for the treatment or prevention of obesity containing dietary fiber and calcium, which has a long gastric retention time, low energy, excellent palatability, and tends to be insufficiently taken. The purpose is to provide food for diet. A second object is to provide a food for diabetes that suppresses a rapid increase in blood glucose level of a diabetic patient with impaired glucose tolerance by suppressing digestion of sugar.

[0006]

Means for Solving the Problems As a result of intensive studies to achieve the above object, the present inventors have found that the inclusion of a predetermined water-soluble dietary fiber and an insoluble calcium compound in a food produces a remarkable effect. Find that you can get
The present invention has been completed.

That is, the present invention provides a diet / diabetes food characterized by containing water-soluble dietary fiber and an insoluble calcium compound.

In the present invention, various kinds of water-soluble dietary fiber can be used, but alginic acid or a salt thereof (sodium salt, potassium salt, etc.) is particularly suitable. Also,
Calcium carbonate as the insoluble calcium compound, second
Calcium phosphate, egg shell calcium, bovine bone calcium, fish bone calcium and the like are preferable, and these are used alone or in combination with 2.
Combinations of more than one species can be used.

These calcium compounds are insoluble or hardly dissolved in the neutral region, and do not gel even when mixed with the water-soluble dietary fiber in a neutral solution. Regarding the blending amount of the water-soluble dietary fiber and the insoluble calcium compound, if the insoluble calcium compound is 0.01 or more relative to the water-soluble dietary fiber in a weight ratio, when the food of the present invention comes into contact with gastric juice, the gel Become a state. However, when the ratio of the insoluble calcium compound is less than 0.01, sufficient gelation does not occur. On the other hand, if the proportion of the insoluble calcium compound is too large, a rough feeling occurs, which is not preferable. Therefore, the upper limit of the amount of the insoluble calcium compound added is usually about 10 relative to 1 of the water-soluble dietary fiber.

When the food of the present invention is ingested, it gels in the stomach, so that the residence time in the stomach becomes longer and the feeling of hunger can be reduced. Therefore, the intake is decreased and the absorption of sugar and lipid is delayed, so that the weight increase can be suppressed and the food can be used as a diet food. In addition, even if the food of the present invention is ingested, it can be used as a food for diabetes because it suppresses a sharp rise in blood sugar level.

Since the food of the present invention has a low taste, it is possible to enhance its palatability by using various sweeteners, seasonings, spices and the like. Can be used.

[0012]

EXAMPLES The present invention will be specifically described below with reference to examples, but these do not limit the present invention. Example 1 Effect of suppressing the weight gain of the food of the present invention using growing rats Objective The aqueous solution of sodium alginate gels with calcium ions. In this experiment, the ratio of the content of sodium alginate to the content of dicalcium phosphate in the feed was changed and the rats were ingested, and the effect on the weight gain was observed.

Method 1) Test animal Using 4-week-old male SD rats (CLEA Japan, Inc.),
The test was started after preliminarily breeding for 4 days with solid feed (MF, manufactured by Oriental Yeast Co., Ltd.). Based on the body weight and serum lipid concentration at the start of the test, the animals were divided into 5 groups (6 animals per group). 2) Test feed and breeding conditions The test feed was a high-fat diet using lard as a lipid source, and cellulose powder was added to each group as described below by replacing the cellulose powder with sodium alginate as a dietary fiber source. The amount of sodium alginate in each group was 0, 0.3,
1, 3 and 5% (hereinafter, each group is a control, AC 0.3%,
It may be described as AC1%, AC3%, AC5%. ). As for calcium, dibasic calcium phosphate was added at a ratio of 520 mg of calcium content in 100 g of feed. The weight ratio of sodium alginate and dicalcium phosphate in each group of 0.3, 1, 3, 5% was 1: 5.
8, 1: 1.75, 1: 0.58, 1: 0.35. The composition of the feed is shown in Table 1.

[0014]

[Table 1]

Breeding was carried out in individual cages in a breeding room with a room temperature of 25 ° C. and a 12-hour light-dark cycle (8:00 to 20:00), and the feed and drinking water (distilled water) were freely ingested. 3) Test method Rats were bred with test feed for 15 days, and the body weight and feed intake were measured. At the end of the test, after fasting for 15 hours, the animals were dissected under ether anesthesia, and epididymal adipose tissue and perirenal adipose tissue were excised and weighed.

Results 1) Body weight curve, increase in body weight As shown in FIG. 1, the body weight was low in the group having a high sodium alginate content at any time after the start of ingestion of the test feed, AC3% and AC5%. Then, from the first day of the test feed to the end of the test, it was significant (P <0.0 on the first day)
A low value was shown at P <0.001) from the first and second days. Furthermore, in the early period of the start of the test meal, AC 0.3%, AC 1%
But significant (AC 0.3%, P <0.05 on day 4, AC 1% 2
P <0.001 on day 4, P <0.01 on day 4, P <0.05 on days 6-8, P <0.05 at fasting). As shown in FIG. 2, the weight gain was significantly lower in the AC3% and AC5% groups than in the control over the 15-day test period (P <0.001).

2) Epididymal Fat Weight, Perirenal Fat Weight As shown in FIGS. 3 and 4, the adipose tissue weight at the time of dissection is the total weight of both epididymal fat and perirenal fat, calculated as the weight per 100 g of body weight. Both have 3% AC compared to the control,
The value was significantly lower in the AC 5% group (P <0.001).
In addition, although the values were not significant in the AC 0.3% and AC 1% groups, the values tended to be low. 3) Feed intake As shown in FIG. 5, AC was used throughout the test period of 15 days.
The values of 1%, 3% AC, and 5% AC were significantly lower than those of the control (P <0.01 in AC1%, P <0.001 in AC3% and AC5%).

Discussion A mixture of sodium alginate and a water-insoluble calcium compound has the effect of reducing the feed intake of rats and suppressing the weight gain, and the effect was strongly expressed as the content of sodium alginate in the feed increased. . Perirenal fat and epididymal fat weight at the time of autopsy also tended to be low. This is considered to suppress the storage of excess energy of the ingested food as body fat. From the above results, it is considered that the food of the present invention is effective against obesity.

Example 2 Effect of Food of the Present Invention on Delayed Absorption of Dietary Sugars and Lipids Objective In order to experimentally confirm the effect of food of the present invention on delayed absorption of sugars and lipids, diabetic model rats were used. The blood glucose level and blood triglyceride of the food containing the food of the present invention after loading were measured.

Method 6-week-old male SD rats (CLEA Japan, Inc.) were anesthetized with ether and 13.3 mg (50 mg / Kg body weight) of streptozotocin (STZ) was administered to each rat from the jugular vein, followed by preliminary breeding for 2 weeks. Then, a type I diabetes (IDDM) model was created. On day 20 of rearing (after fasting for 16 hours), the animals were divided into 2 groups (10 animals per group) based on their weight, and 5 animals per animal.
The feed load test of g was performed. The test diet is the same as the control used in Example 1, the AC 5% group. Blood was collected from the tail vein over time, and blood glucose and triglyceride levels were measured.
Blood was collected immediately before the feed loading (0 h), 3 hours after the feed loading (3 h), 5 hours after (5 h), 7 hours after (7 h), and 9 hours after (9 h). Feed is 3 after loading
I confirmed that I had finished eating in time. The blood glucose level and triglyceride were measured by using glucose CII-Test Wako and triglyceride E-Test Wako, which are clinical test agents (manufactured by Wako Pure Chemical Industries, Ltd.), and the spectrophotometer was used for the measurement.

Results 1) Blood glucose level As shown in FIG. 6, as compared to the control, at 5% AC at any time, it was significant (3 h P <0.
05, 5h P <0.001, 7h P <0.01). 2) Triglyceride As shown in FIG. 7, in comparison with the control, at AC5%, significant (3h, 5h, 7h P <0.
001, 9h P <0.05) showed a low value.

It has been confirmed that when the food of the present invention is ingested, it simultaneously wraps the ingested sugar and lipid and delays the retention time in the stomach, thus delaying the absorption of these nutrients. In addition, it is known that in the early stages of borderline type and type II diabetes (NIDDM), the pattern of insulin secretion is delayed due to the increase in blood glucose level after eating, and if the absorption of sugar is slow,
It is possible to reduce the time lag between the rise in blood sugar and the secretion of insulin, and consequently suppress the excessive secretion of insulin. Due to this action, the food of the present invention can delay the progression of diabetes.

Example 3 Glucose Tolerance Improving Action of the Food of the Present Invention by Volunteer Objective To confirm the glucose tolerance improving action of the food of the present invention, sodium and alginate-containing rice by healthy volunteers (hereinafter referred to as A & Ca). , And a crossover intake test of control rice were performed, and blood glucose levels were measured over time and compared.

Method 1) Preparation of test substance 1-1) Preparation of control rice 250 g of polished rice is cut off, drained in a colander and drained. Water 375
g (1.5 times the weight of polished rice) was added, and the rice was soaked for 30 minutes and then cooked with a rice cooker. The weight of the cooked rice was measured, and two rice balls were prepared with 100 g of polished rice (75 g in terms of sugar). 1-2) Preparation of A & Ca rice 250 g of polished rice is washed with water, drained into a colander and drained. Measure 1.875 g of beef bone calcium in a rice cooker and suspend with 10 g of water, and prepare a 1% sodium alginate aqueous solution 37 in advance.
After adding 8.75 g and mixing them uniformly (the weight ratio of sodium alginate and calcium is 1: 0.5), water-washed polished rice was added and water was added for 30 minutes, and then cooked in a rice cooker as usual. The weight of cooked rice is measured and polished rice 10
Two rice balls were made in an amount equivalent to 0 g (75 g in terms of sugar).

2) Subjects: A total of 3 persons, 1 male and 2 female, who had no abnormality in glucose metabolism were used. 3) Measurement of blood glucose level A puncture blood was taken at an empty stomach in the early morning (after fasting for 12 hours or more), the blood glucose level was measured by Toecho II (made by Kodama) (0 minutes), and the test substance (two rice balls) was ingested. 30 minutes after ingestion and 60
The blood glucose level was measured by the same method after the minute. Further, one week later, the other test substance was ingested and the blood glucose level was measured by the same method.

Results The results are shown in Table 2 and FIG. As shown in these figures, the intake of A & Ca rice was 30% lower than that of the control.
The increase in blood glucose level after a minute was suppressed.

[0027]

[Table 2]

Discussion In this test, although there was a degree of difference depending on the individual, in all three subjects, A & Ca rice was suppressed in the increase in blood glucose level 30 minutes after ingestion compared to the control rice, and digestion was performed slowly. Was confirmed. From these, it was suggested that the food of the present invention is useful for improving glucose tolerance.

Example 4 Rice artificial digestion test (1) Sample A sample was prepared as follows. That is 100 pieces of white rice
Sodium alginate (1.5 g) was added to g, and bovine bone calcium was added to each sample as follows. The numerical value in the parentheses of each sample indicates the weight ratio of sodium alginate and calcium of bovine bone.・ A & Ca rice (1: 0.5); 750mg ・ A & Ca rice (1: 0.1); 150mg ・ A & Ca rice (1: 0.05); 75mg ・ A & Ca rice (1: 0.01); 15mg ・ A & Ca Rice (1: 0.005); 7.5 mg-A & Ca rice (1: 0.001); 1.5 mg-A rice; no additives-Control rice; only white rice

Test Method A measured sample (3 g of rice) is put into the mouth, chewed 15 times, and put into 15 ml of artificial gastric fluid heated to 37 ° C.
After standing for 5 minutes, the whole amount is transferred to an Erlenmeyer flask with a stopper, and mixed with 15 ml of 0.2 M Na phosphate buffer (pH 7.0). After preliminarily heating for 5 minutes while shaking in a 37 ° C thermostat, 1 ml of digestive enzyme solution derived from rat small intestine (digestive enzyme from rat small intestine 10 mg / ml 0.2M Na phosphate buffer) was added, An artificial digestion test was performed. After 10 minutes, 200 μl was sampled, 800 μl of distilled water was added, and heated in a boiling water bath for 5 minutes to inactivate the enzyme. After cooling with water, centrifuge at 2500 rpm for 5 minutes and the supernatant 500
μl was sampled. Add 1.5 ml of DNS reagent,
After heating in a boiling water bath for 5 minutes, the mixture was cooled with water, diluted twice with distilled water, and the production amounts of disaccharides and monosaccharides, which are decomposition products of starch, were measured with a spectrophotometer at 540 nm.

Results The results are shown in FIG. As shown in the figure, A & Ca rice (1: 0.01) to A & Ca rice (1: 0.
A clear digestive inhibitory effect was observed in 5).

Example 5 Udon Noodle Artificial Digestion Test Sample A sample was prepared as follows. Ie 10 flour
To 0 g, 3 g of sodium alginate was added, and beef bone calcium was added to each sample as follows. The numerical value in the parentheses of each sample indicates the weight ratio of sodium alginate and calcium of bovine bone.・ A & Ca Udon (1: 0.5); 1.5g ・ A Udon; no additives ・ Control Udon; wheat flour only

Test method A weighed sample (5 g of udon) is put into the mouth, chewed 15 times, and put into 15 ml of artificial gastric fluid heated to 37 ° C. Hereinafter, an artificial digestion test was performed in the same manner as in Example 4. The measurement was carried out over time (0, 5, 10, 15, 20 minutes later). Results Results are shown in FIG. As shown in the figure, contrast udon and A
Compared to udon, A & Ca udon (1: 0.5) had a clear digestive inhibitory effect.

Example 6 Rice artificial digestion test (Part 2) Sample A sample was prepared as follows. That is 100 pieces of white rice
Sodium alginate (1.5 g) was added to g, and bovine bone calcium was added to each sample as follows. The numerical value in the parentheses of each sample indicates the weight ratio of sodium alginate and calcium of bovine bone.・ A & Ca rice (1: 0.5) 750mg ・ Control rice ； White rice only

Test Method An artificial digestion test was conducted in the same manner as in Example 4. However, α-amylase (A-6255, Sigma) is used as a digestive enzyme.
0.4 ml (50 unit / 37 ° C.) was used.
In addition, the measurement is time-dependent (after 0, 5, 10, 15, 20 minutes)
Went to. Results Results are shown in FIG. As shown in the figure, A
& Ca rice (1: 0.5) showed a clear digestive inhibitory effect.

[0036]

EFFECTS OF THE INVENTION When the food of the present invention is ingested, it gels in the stomach, so that the retention time in the stomach becomes longer and the feeling of hunger is reduced. Therefore, it is a food suitable for continuing the diet for a long period of time, which can reduce the intake and suppress the weight gain. Further, it is suitable as a food for diabetes because it suppresses a rapid increase in blood glucose level of a diabetic patient whose glucose tolerance is lowered due to the delayed absorption of sugars and lipids.

[Brief description of drawings]

FIG. 1 is a graph showing changes in body weight of rats.

FIG. 2 is a graph showing the amount of weight gain in rats.

FIG. 3 is a graph showing the total epididymal fat weight of the rat and the converted weight per 100 g of body weight.

FIG. 4 is a graph showing the total weight of perirenal fat in rats and the converted weight per 100 g of body weight.

FIG. 5 is a graph showing the feed intake of rats.

FIG. 6 is a graph showing changes in blood glucose level in rats.

FIG. 7 is a graph showing changes in rat triglyceride.

FIG. 8 is a graph showing changes in blood glucose level in humans.
Indicates subject No. 1, B indicates subject No. 2, and C indicates subject No. 3.

FIG. 9 is a graph showing a digestive state in an artificial digestion test of rice using a digestive enzyme derived from rat small intestine.

FIG. 10 is a graph showing changes in the digestive state in an artificial digestion test for udon using a digestive enzyme derived from rat small intestine.

FIG. 11 is a graph showing changes in the digestive state in an artificial digestion test of rice using α-amylase.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Takashi Adachi 5-3-1 Chiyoda, Sakado City, Saitama Prefecture Meiji Seika Co., Ltd.

Claims (3)

[Claims] 1. A diet / diabetes food, comprising a water-soluble dietary fiber and an insoluble calcium compound. 2. The food for diet and diabetes according to claim 1, wherein the water-soluble dietary fiber is alginic acid or a salt thereof. 3. The food for diet and diabetes according to claim 1, wherein the weight ratio of the water-soluble dietary fiber and the insoluble calcium compound in the food is 0.01 or more of the water-soluble dietary fiber and the insoluble calcium compound.