KR20140067533A - Composition for anti-diabetes using of citrus fermented by lactice acid bacteria - Google Patents

Abstract

Disclosed is a composition for anti-diabetes using lactic acid bacteria fermented citrus. Specifically, the composition for anti-diabetes using lactic acid bacteria fermented citrus which clearly shows activities of blood sugar level decrease when administered into laboratory animals in which diabetes is induced by streptozotocin and clearly shows blood sugar level decrease in a glucose tolerance test is disclosed in the present invention.

Description

TECHNICAL FIELD The present invention relates to an antidiabetic composition using citrus fermented lactic acid bacteria fermented by fermentation,

The present invention relates to an antidiabetic composition using a citrus lactic acid fermented product.

Diabetes is a condition in which insulin in the pancreas is secreted from the β-cells of the pancreas and insufficiency or insufficiency is caused and blood glucose in the blood is not used as energy but accumulated in the blood to cause hyperglycemia and urinary glucose is detected.

Diabetes is usually divided into insulin-dependent diabetes (type I diabetes) and non-insulin dependent diabetes (type II diabetes). Insulin-dependent diabetes mellitus is caused by viral infection, resulting in the disruption of the beta cells of the pancreas, resulting in insulin secretion, which is mainly caused by a young age group of 10 to 20 years. Therefore, it is called pediatric diabetes, It is a name given because it is difficult to maintain life. Non-insulin-dependent diabetes mellitus is a type of diabetes mellitus that is caused by insulin secretion in the pancreatic beta cells, but it is lacking in its amount and its ability to function diminishes. It is not called insulin non-dependent diabetes because it is not necessary to supply insulin from the outside in order to maintain life, but this does not mean that insulin treatment is not necessary for the treatment of hyperglycemia.

As long as diabetes is persistent, glucose can not be properly absorbed into the body, resulting in various diabetic complications due to imbalance in nutritional supply, resulting in various diabetic complications.

Diabetic complications include neurological complications caused by damage to nerve fibers and nerve membranes, diabetic retinopathy (non-proliferative retinopathy, proliferative retinopathy, diabetic cataract), renal failure, sexual dysfunction, skin disease (allergy), hypertension, arteriosclerosis, Stroke), heart disease (myocardial infarction, angina pectoris, heart attack), gangrene, and the like.

For the treatment of diabetes, biguanides, thiazolidinediones, sulfonylureas, benzoic acid derivatives, and? -Glucosidase inhibitors are used. Drug-induced diabetes treatment has many side effects, and the World Health Organization (WHO) strongly recommends the use of natural products with less side effects on diabetes (Grover JK, Vats V., Rathi SS, Journal of Ethnopharmacology, 73 , pp 461-470, 2000).

As the natural products proposed to be effective for the treatment of diabetes, there have been reported the extracts of Cucurbitaceae (Korean Patent No. 464815), the phthalic acid derivatives (Korean Patent No. 457690) and the extracts of Hovenia japonica (Korean Patent No. 417287) , Polysaccharides isolated from Angelica gigas Nakai (International Publication No. 2001-60386), and ruminant bile (US Patent No. 6451355).

The present invention also discloses the antidiabetic effect of a fermented product of citrus lactic acid bacteria, which is a kind of natural product.

It is an object of the present invention to provide an anti-diabetic composition.

Other objects and specific objects of the present invention will be described below.

As shown in the following Examples and Experimental Examples, the present inventors showed that the fermented product of citrus lactic acid bacteria showed remarkable hypoglycemic activity when administered to streptozotocin-induced diabetic animals, The blood glucose level was significantly decreased.

The present invention provides an antidiabetic composition comprising (a) adding a carbon source and an energy source of a lactic acid bacterium to citrus pulverized product and mixing them, and (b) inoculating the mixture with a lactic acid bacterium And fermenting the citrus lactic acid bacteria obtained through the fermentation step as an active ingredient.

In the present specification, "anti-diabetic" means the prevention, treatment, improvement or delay of the onset of diabetes, specifically, prevention of pathological symptoms such as hyperglycemia caused by lack of insulin or lack of insulin, , Treatment, improvement, or delayed onset of such pathological symptoms.

In the present specification, "diabetes" is meant to include insulin-dependent diabetes mellitus and non-insulin dependent diabetes mellitus as described above. Further, the term " diabetes mellitus " means diabetes mellitus caused by damage to the pancreas due to other diseases, , Growth hormone hypertrophy or diabetes due to catecholamine hypertrophy, and gestational diabetes mellitus.

The term "active ingredient" as used herein alone means an ingredient which exhibits the desired activity or which can exhibit activity together with a carrier which is itself inactive.

In the present specification, the term "fermented product" means a culture obtained by adding a carbon source and an energy source to a citrus fruit to be fermented, mixing and inoculating the lactic acid bacteria. The culture may be used as it is, or it may be used in a purified form through filtration or the like, or may be used in a liquid or powder form by concentration under reduced pressure and / or lyophilization, or an alcohol having 1 to 4 carbon atoms such as methanol, ethanol, acetone, Chloroform, methylene chloride, water or a mixed solvent thereof. When extracted and used, there is no particular limitation on the extraction method. Specifically, the extraction method includes both a method of immersing the object to be extracted (that is, a fermented product of a lactic acid bacteria of citrus fruits) into an extraction solvent and a method of distilling the object to be extracted with an extraction solvent. In addition, any method such as cold-pressing, heating, ultrasonic wave, and reflux may be applied to the extraction method through immersion. Herein, the meaning of the extract includes the purified form of the extract through filtration, and the liquid or powdery extract in which the extraction solvent is partially or completely removed.

In the present specification, the term "lactic acid bacteria" means bacteria that decompose saccharides such as glucose to produce lactic acid, such as Streptococcus sp . ), Pediococcus lactic acid bacteria sp . ), Leuconostoc sp. Lactic acid bacteria ( Leuconostoc sp . ), Lactobacillus ( Lactobacillus sp . And Bifidobacterium sp. ) . Specific examples thereof include Lactobacillus delbrueckii , Lactobacillus spp., And Lactobacillus spp. bulgaricus , Lactobacillus < RTI ID = 0.0 > casei), Lactobacillus brevis (Lactobacillus brevis , Lactobacillus < RTI ID = 0.0 > acidophilus , Pediococcus pentosaceus , Pediococcus S. cerevisiae , Lactococcus lactis , < RTI ID = 0.0 > Leuconostoc < citreum), Les Kono Stock mesen steroid (Leuconostoc mesenteroides), Bifidobacterium Bifidobacterium Doom (Bifidobacterium bifidum , Lactobacillus rhamnosus and the like. Preferably Lactobacillus genus of lactic acid bacteria (Lactobacillus spp.), And a means, and particularly preferably is a filler's (Lactobacillus know the Lactobacillus used in the examples below, acidophilus , Lactobacillus < RTI ID = 0.0 > plantarum , Lactobacillus < RTI ID = 0.0 > casei ) and / or Lactobacillus rhamnosus .

In the present specification, "citrus fruit" is defined as a fruit obtained from a fruit belonging to citrus fruits of any taxonomic class (that is, a fruit belonging to the dicotyledonous fruit tree and the citrus fruit), specifically citrus, gold Deceleration, various fruit trees belonging to the tangerine tree, and fruits obtained from fruit trees derived from these three genera. Therefore, the meaning of the term "citrus" is not limited to citrus unshiu , citron used in the following examples, citron cultivated in southern Europe, lemon cultivated in California, USA, Grape fruit, which is a mutant species of paragraphs cultivated in the US Floridians, such as paragraphs and grapefruits, sour orange cultivated in India and Italy, citrus fruits cultivated all over the world such as India, China And citrus cultivated in Korea such as Jeju Island, China, etc., and other tangerines, which are cultivated in Korea or in Korea, such as yuzu, citrus, jinju, haraabong, However, it is preferable to be immature rather than mature. Especially, the immature part of the mandarin orange is preferable. Here, "immature fruit" In general, citrus fruits mature through the process of differentiation of pulp and perilla. After the differentiation of the flesh and the perilla, the perilla maintains the green as a whole and through the step of increasing the biomass of the fruit, when the increase of the biomass of the fruit reaches the peak, the sugar content gradually increases due to the change of temperature and the change of the amount of sunshine The fruit of the fruit grows partially muddy. This process of maturation continues until the fruit of the whole fruit reaches a mature, deep-pale fruit. Therefore, the process of maturation of citrus fruits is as follows: (i) the stage until the differentiation of the flesh and the perilla (the fruit in which the flesh of the fruit and the perilla are undifferentiated); (ii) And (iii) a step in which green peel gradually turns to light yellow after the peak of the increase in fruit biomass is reached, and the whole of the perianth becomes yellowish in color. In the above-mentioned "immature And "means an error up to the step (ii), preferably the error up to the step (i).

Terms not specifically defined in this specification follow conventional meanings in the art.

Meanwhile, the carbon source and the energy source of the lactic acid bacteria in step (a) are well known in the art and thus any of those known in the art can be used. Generally, oligosaccharides, lactose, glucose, fructose, Will be used. These carbon sources and energy sources can be added in an arbitrary range in consideration of the intended fermentation time and degree of fermentation. Usually from 3 parts by weight to 30 parts by weight based on 100 parts by weight of citrus pulverized product.

The fermentation step (b) is preferably carried out until the inoculated microorganism reaches the maximum growth. The time point at which the inoculated microorganism reaches its maximum is determined depending on the fermentation temperature, the amount of the fermentation raw material (mixture of the above-mentioned step (a), that is, the mixture of the citrus crushed material and the carbon source and energy source of the lactic acid bacteria) Will be determined. Those skilled in the art will be able to determine at what point in time the maximum growth of the inoculated microorganisms will take into account, taking into account the fermentation temperature, the amount of fermentation material, the amount of lactic acid bacteria inoculated, and the like within its normal capabilities. According to the present inventors' experience, when the fermentation temperature is 25 to 30 ° C, the citrus wet pulverized product is 50 L, and the carbon source is 5% (w / v) based on the citrus pulverized product, % (v / v), it took 14 days at room temperature until the maximum growth of the inoculated microorganism.

In the fermentation step (b), the fermentation temperature may be in the range of 15 ° C to 45 ° C. Preferably in the range of 20 [deg.] C to 40 [deg.] C. If the fermentation temperature is lower than the above range, the fermentation rate may be slowed down and a desired fermentation product may be produced. Even if the fermentation temperature is higher than the above range, the fermentation rate may be slowed down or the desired fermentation product may be produced have.

In addition, in the fermentation step (b), one or more microorganisms such as yeast, Aspergillus, Bacillus subtilis, and Bacillus subtilis may be inoculated together with lactic acid bacteria. The addition of yeast and the like to ferment is intended to enhance or enhance the functionality of the fermented product of citrus lactic acid bacteria, such as antidiabetic activity.

The yeast that can be used in the above is the genus Saccharomyces As yeast, for example, Saccharomyces rouxii), in my process to the three Levy cyano Saccharomyces (Saccharomyces cereviciae), access to the MY Ob pole miss Saccharomyces (Saccharomyces oviformis), a saccharide My process stay Neri (Saccharomyces steineri ), and it is particularly preferable to use Saccharomyces cerevisiae.

The usable strains of Aspergillus oryzae include Aspergillus oryzae , Aspergillus and the like sojae), Bacillus subtilis may be used both when the microorganism Bacillus (Bacillus sp.) are involved in the fermentation of soybean, soybean paste, cheese, food, specifically Bacillus subtilis (B. subtilis), Bacillus leak B. lichnerformis , B. megaterium , B. amyloliquefaciens , B. natto , B. antharcis , Bacillus amyloliquefaciens , Bacillus amyloliquefaciens , B. lentus , B. pumilus , B. thuringiensis , B. alvei , B. azotofixans , Bacillus macerans , Bacillus subtilis, (B. macerans), Bacillus Poly miksa (B. polymyxa), Bacillus papil Rie (B. popilliae), Bacillus core posts lance (B. coagulans), Bacillus stearate loader Russ a brush (B. stearothermophilus), Bacillus Pas toeri (B . pasteurii ), Basil B. sphaericus , B. fastidiosus , and the like.

Also as honggukgyun (Monascus sp.) Available from the Pseudomonas kusu louver (Monascus ruber , Monascus purpureus , Monascus rubervan , Monascus fuliginosus), Pseudomonas kusu Philo Versus (Monascus pilosus), Pseudomonas kusu Anka (Monascus anka , Monascus barykery , Monascus purpurens , Monascus albidus Sato).

After the step (b), an aging step may be further included. This aging step is intended to stabilize the fermentation product by the microorganism even after the inoculated microorganism stops growing, and this aging step may be performed for about 10 to 12 months.

In addition, a sterilization step may be further included after the step (b). This sterilization step can be carried out using conventional methods known in the art such as heat treatment, ultraviolet radiation, and the like.

The antidiabetic composition of the present invention may be contained in an arbitrary amount (effective amount) depending on the purpose of use, formulation, compounding, and the like, so long as the effective ingredient can exhibit an anti-diabetic effect. To < RTI ID = 0.0 > 60, 000 < / RTI > Here, "effective amount" refers to the amount of active ingredient capable of inducing an anti-diabetic effect. Such effective amounts can be determined experimentally within the ordinary skill of those skilled in the art.

The antidiabetic composition of the present invention can be identified as a food composition in a specific embodiment.

When the antidiabetic composition of the present invention is identified as a food composition, the form of the food may be selected from the group consisting of tea, juice, carbonated beverage, beverage such as ionic beverage, milk processed, processed oil such as root, gum, rice cake, Food products such as cotton, powders, tablets, capsules, and the like.

The food composition of the present invention may contain sweetening agents, flavoring agents, physiologically active ingredients, minerals and the like in addition to the active ingredients thereof.

Sweetening agents may be used in an amount that sweetens the food in a suitable manner, and may be natural or synthetic. Preferably, natural sweeteners are used. Examples of natural sweeteners include sugar sweeteners such as corn syrup solids, honey, sucrose, fructose, lactose and maltose.

Flavors may be used to enhance taste or flavor, both natural and synthetic. Preferably, a natural one is used. When using natural ones, the purpose of nutritional fortification can be performed in addition to the flavor. Examples of natural flavoring agents include those obtained from apples, lemons, citrus fruits, grapes, strawberries, peaches, and the like, or those obtained from green tea leaves, Asiatica, Daegu, Cinnamon, Chrysanthemum leaves and Jasmine. Also, those obtained from ginseng (red ginseng), bamboo shoots, aloe vera, banks and the like can be used. The natural flavoring agent may be a liquid concentrate or a solid form of extract. Synthetic flavors may be used depending on the case, and synthetic flavors such as esters, alcohols, aldehydes, terpenes and the like may be used.

Examples of the physiologically active substance include catechins such as catechin, epicatechin, gallocatechin and epigallocatechin, and vitamins such as retinol, ascorbic acid, tocopherol, calciferol, thiamine and riboflavin.

As the mineral, calcium, magnesium, chromium, cobalt, copper, fluoride, germanium, iodine, iron, lithium, magnesium, manganese, molybdenum, phosphorus, potassium, selenium, silicon, sodium, sulfur, vanadium and zinc can be used.

In addition, the food composition of the present invention may contain preservatives, emulsifiers, acidifiers, thickeners and the like as needed in addition to the above sweeteners.

Such preservatives, emulsifiers and the like are preferably added in a very small amount as long as they can attain an application to which they are added. The term " trace amount " means, when expressed numerically, in the range of 0.0005% by weight to about 0.5% by weight based on the total weight of the food composition.

Preservatives that can be used include calcium sorbate, sodium sorbate, potassium sorbate, calcium benzoate, sodium benzoate, potassium benzoate, and EDTA (ethylenediaminetetraacetic acid).

Examples of the emulsifier which can be used include acacia gum, carboxymethyl cellulose, xanthan gum, pectin and the like.

Examples of the acidulant that can be used include acid, malic acid, fumaric acid, adipic acid, phosphoric acid, gluconic acid, tartaric acid, ascorbic acid, acetic acid, and phosphoric acid. Such an acidulant may be added so that the food composition has a proper acidity for the purpose of inhibiting the growth of microorganisms other than the purpose of enhancing the taste.

Agents that may be used include suspending agents, sedimentation agents, gel formers, bulking agents and the like.

The antidiabetic composition of the present invention may be identified as a pharmaceutical composition in another specific embodiment.

The pharmaceutical composition of the present invention may be formulated into a wide variety of dosage forms, including pharmaceutically acceptable carriers, excipients and the like, in addition to the active ingredient, and may be formulated into a wide variety of preparations such as creams, lotions, ointments (semi-solid external medicine) (TTS) (e.g., patches, bandages, etc.), and the like.

The term "pharmaceutically acceptable" as used herein means that the application (prescribing) subject does not have the above-mentioned toxicity that is adaptable without inhibiting the activity of the active ingredient.

Examples of pharmaceutically acceptable carriers include lactose, glucose, sucrose, starch (e.g. corn starch, potato starch, etc.), cellulose, derivatives thereof (e.g. sodium carboxymethylcellulose, ethylcellulose, etc.), malt, gelatin, talc, (E.g., peanut oil, cottonseed oil, sesame oil, olive oil, etc.), polyols (e.g., propylene glycol, glycerin and the like), alginic acid, and the like. Depending on the formulation of the pharmaceutical composition of the present invention, one or more suitable ones may be selected and used. Suitable pharmaceutically acceptable carriers and formulations are described in Remington's Pharmaceutical Sciences (19th ed., 1995). The pharmaceutical composition of the present invention may further comprise an emulsifier (e.g., TWEENS), a wetting agent (e.g., sodium lauryl sulfate), a coloring agent, a flavoring agent, a stabilizer, a preservative, water, saline, a phosphate buffer solution and the like.

The excipient may be selected according to the formulation of the pharmaceutical composition of the present invention. For example, suspending agents such as sodium carboxymethyl cellulose, methyl cellulose, hydropropyl methyl cellulose, sodium alginate, polyvinyl pyrrolidone, .

The daily dose of the pharmaceutical composition of the present invention is usually 0.001 to 150 mg / kg body weight, and may be administered once or several times. However, since the dosage of the pharmaceutical composition of the present invention is determined in view of various related factors such as route of administration, age, sex, weight, and patient's severity of the patient, the dose is limited in any aspect to the scope of the present invention Should not be understood to be.

As described above, according to the present invention, an antidiabetic composition using the fermented product of citrus lactic acid bacteria can be provided.

The antidiabetic composition of the present invention can be commercialized as food or medicine.

FIG. 1 shows the change in mouse blood glucose level during the experimental period of 6 weeks.
FIG. 2 shows the result of administering 5% glucose in a dose of 2 g / kg in the mouse abdominal cavity fasted for 12 hours before the end of the experiment and observing changes in blood glucose level.
3 is an immunohistochemical staining photograph of mouse pancreatic tissue after the end of the experiment.

Hereinafter, the present invention will be described with reference to Examples and Experimental Examples. However, the scope of the present invention is not limited to these examples and experimental examples.

< Example > Citrus lactic acid bacteria Fermented  Produce

The moisture content is about 60% Citrus unshiu) were further added and mixed and pulverized 50L immature sugar 5% (w / v as the carbon source and energy source in) and sterilized at 121 ℃ using a sterilizer for 20 minutes. Lactobacillus ( Lactobacillus ) prepared from MRS (DeMan, Rogosa, and Sharpe) broth was added to the sterilized mixture acidophilus KCCM 3151 , Lactobacillus plantarum , Lactobacillus casei And Lactobacillus A mixture of rhamnosus in a 1: 1: 1: 1 (volume ratio), 3 x 10 ⁸ CFU, Lactobacillus plantarum , Lactobacillus casei And Lactobacillus rhamnosus were strains isolated by the applicant) were inoculated 5% (v / v), fermented at 25 ~ 30 ℃ for 14 days at room temperature, and fermented for 15 days at 4 ℃ for 15 days to produce citrus lactic acid fermented product. The lactic acid bacteria fermented product was sterilized at 100 ° C for 10 minutes, concentrated under reduced pressure, lyophilized to prepare powder, and used in the following experiment while refrigerated.

< Experimental Example > Anti-diabetic  Active experiment

<Experimental Example 1> Measurement of blood glucose level change in experimental animals induced by diabetes mellitus

ICR mice (mal, biotech, Korea) purchased at about 5 weeks of age, weighing 20 ~ 30g, were given free access to solid feed (Duodyl Biotech, Korea) After being purified for 1 week, it was used for the experiment. Breeding environment was controlled at temperature: 22 ~ 25 ℃, humidity: 50 ~ 60%, illumination: 12hr / day.

Streptozotocin was dissolved in 0.01M Citrate Buffer (pH 4.6) at the end of the adaptation period, and diabetes was induced by a single dose of 120 mg / kg via the tail vein. Three days after the administration, hyperglycemia ≥300 mg / dL) was selected, and the experimental group was constructed as follows. Samples of the examples were suspended in sterilized water and orally administered at doses of 120, 60 and 30 mg / kg / day using sonde, The experiment was carried out for 6 weeks.

In the above, the experimental group G1 is the normal control group, the experimental group G2 is the positive control group, and the experimental groups G3, G4 and G5 are the sample-treated group. The positive control group G2 was a group of streptozotocin-induced diabetes mellitus and administered with 500 μl of sterilized water as in the case of G3, G4 and G5.

Blood glucose was measured once a week using caudal venous blood. Fasting blood glucose was measured for 12 hours on the test start date and the end of test, and the postprandial blood glucose was measured for the rest.

The results are shown in Fig. As shown in FIG. 1, a significant change in blood glucose level was observed in the case of G3, which is a high-dose group, as compared with the positive control group. In particular, the blood glucose level of the high-concentration test substance-administered group measured after 12 hours of fasting on the end of the experiment showed a significant change.

<Experimental Example 2> glucose tolerance test

5% glucose was administered at a dose of 2 g / kg in the abdominal cavity of the mouse fasted for 12 hours before the end of the experiment of Experimental Example 1, and blood glucose was measured by mouse tail vein blood at 0, 30, 60, 90, And the results are shown in Fig.

2, the blood glucose levels of the normal control group and the rest of the diabetic induction group except for the high-concentration sample-administered group G3 peaked at 30 minutes, and in the normal control group, the blood glucose level started to decrease after 1 hour, While normal levels were restored, all diabetic induction groups continued to increase. After 2 hours, blood glucose levels began to decrease and still remained high at 3 hours. G3 in the high concentration group reached its peak at 1 hour, then decreased from 1 hour 30 minutes and decreased to a significant level at 3 hours.

&Lt; Experimental Example 3 & gt ; Immunohistochemical staining of pancreatic tissue

After completion of the experiment of Experimental Example 1, the mouse was sacrificed, and the formed block, which was prepared through a general tissue specimen preparation process, was cut into a thickness of 3 쨉 m and attached to a slide for immunostaining, followed by deparaffinization and functional treatment, Insulin Ab diluted to the optimal concentration was applied, developed and observed under a microscope. Paraffin block and specimen slides were prepared and immunohistochemistry specimens were prepared and read at the pathology department of Jeju Halla Hospital (Jeju city).

The results are shown in Fig. 3, which is a specially stained tissue photograph obtained by attaching an insulin antibody to a tissue specimen slide. 3, there was no abnormality in the form of islets of Langerhans or insulin secretion in the case of the normal control group. On the other hand, in all diabetic induction group, Langerhans islands in the pancreatic tissues were atrophied and cell loss was observed and insulin was almost secreted. However, in the case of the group administered with the high concentration test substance, slight cytotoxicity was observed, and it is considered that the sample of the example suppresses or protects the atrophy or cell loss of the insulin-secreting pancreatic islet of Langerhans to some extent.

Claims (8)

(a) adding a carbon source and an energy source of a lactic acid bacterium to the crushed citrus fruits and mixing them, and (b) fermenting the mixture by inoculating the lactic acid bacterium with the mixture, and then fermenting the fermented product.
The method according to claim 1,
The lactic acid bacterium may be selected from the group consisting of Lactobacillus spp . ). &Lt; / RTI &gt;
The method according to claim 1,
The lactic acid bacteria may be selected from the group consisting of Lactobacillus acidophilus , Lactobacillus &lt; RTI ID = 0.0 &gt; plantarum , Lactobacillus &lt; RTI ID = 0.0 &gt; casei ) and Lactobacillus rhamnosus . &lt; RTI ID = 0.0 &gt; 11. &lt; / RTI &gt;
The method according to claim 1,
Wherein the citrus is immature.
The method according to claim 1,
The citrus is Satsuma Mandarin (Citrus RTI ID = 0.0 &gt; unshiu . &lt; / RTI &gt;
The method according to claim 1,
Wherein the fermentation step is carried out by inoculating together at least one microorganism selected from the group consisting of yeast, Mycobacterium tuberculosis, Bacillus subtilis, and Bacillus subtilis, together with lactic acid bacteria.
7. The method according to any one of claims 1 to 6,
Wherein the composition is a food composition.
7. The method according to any one of claims 1 to 6,
Wherein the composition is a pharmaceutical composition.

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