NZ720647B2

NZ720647B2 - Composition and method for control of post-prandial glucose

Info

Publication number: NZ720647B2
Application number: NZ720647A
Authority: NZ
Inventors: Christopher Walter Lichti; Gottfried Lichti
Original assignee: Omniblend Innovation Pty Ltd
Priority date: 2013-11-19
Filing date: 2014-11-19
Publication date: 2021-06-29

Abstract

drink for moderating blood glucose levels produced by a meal in a human subject suffering diabetes or IGT the drink comprising: at least one water soluble or water dispersible material selected from the group consisting of amino acids, peptides and proteins in a total amount of at least 8g on a dry weight basis per serving of drink; aqueous liquid in an amount of from 70ml to 400ml per serving, and fenugreek fibre in an amount in the range of from 1g to 15g. y weight basis per serving of drink; aqueous liquid in an amount of from 70ml to 400ml per serving, and fenugreek fibre in an amount in the range of from 1g to 15g.

Description

Composition and Method for Control of Post-Prandial Glucose Field This invention relates to ed drink formulations for use by people with diabetes or impaired glucose tolerance (IGT) often ed to as pre-diabetes. In particular the invention relates to functional drinks that are taken in association with meals or in association with oral medications, and that te post-prandial glucose levels such as by reducing andial peak blood sugar level, or reducing postprandial blood sugar area under the curve (AUC) of blood sugar level vs. time.

Embodiments also relate to a method of treatment of diabetes and IGT and a kit for use in treatment of diabetes and IGT and use of the composition for cture of a medicament for treatment of diabetes and IGT.

Background Impaired glucose tolerance (IGT) is a pre-diabetic state of dysglycemia that is associated with insulin resistance and increased risk of cardiovascular pathology. IGT may precede type 2 es mellitus by many years. IGT is also a risk factor for mortality. ing to the criteria of the World Health Organization and the American Diabetes Association, impaired glucose tolerance is defined as two-hour glucose levels of 140 to 199 mg per dL (7.8 to 11.0 mmol) on the 75-g oral glucose tolerance test. A patient is said to be under the condition of IGT when he/she has an intermediately raised glucose level after 2 hours, but less than would qualify for type 2 diabetes mellitus. The fasting glucose may be either normal or mildly elevated.

Diabetes includes Type 1, Type 2 and Gestational Diabetes.

Type 1 diabetes: results from the body's failure to produce n, and presently requires the person to inject insulin. (Also referred to as insulin-dependent diabetes mellitus, IDDM for short, and juvenile diabetes).

Type 2 diabetes: results from insulin resistance, a ion in which cells fail to use insulin properly, mes combined with an absolute insulin deficiency. rly referred to as non-insulin-dependent diabetes mellitus, NIDDM for short, and adult-onset diabetes).

Gestational diabetes: is when pregnant women, who have never had diabetes before, have a high blood glucose level during pregnancy. It may e development of type 2 diabetes.

Other forms of diabetes mellitus include congenital diabetes, which is due to genetic defects of n secretion, cystic fibrosis-related diabetes, steroid diabetes induced by high doses of glucocorticoids, and several forms of nic diabetes.

Both type 1 and 2 are chronic conditions that usually cannot be cured.

A number of studies have been conducted to examine the effect of diet supplements, particularly high fibre supplements on control of post-prandial e in healthy and diabetic subjects.

Our co-pending International Application No (Publication WO 73874) describes a drink for moderating blood glucose levels produced by a meal in a human t suffering diabetes or impaired glucose tolerance (IGT) the drink comprising: • at least one water soluble or water dispersible material selected from the group consisting of amino acids, peptides and proteins in a total amount of at least 8g on a dry weight basis per serving of drink; • aqueous liquid in an amount of from 70ml to 400ml (preferably in an amount of from 100 ml to 250 ml and more preferably from 125 ml to 175 ml) per serving, and wherein the drink exhibits shearbanding when t to the shearbanding test therein described. This is referred to henceforth as centric shearbanding.

We have now found that certain aqueous compositions of water soluble or water dispersible material selected from the group consisting of amino acids, peptides and proteins and fenugreek fibre provide effective l of randial blood glucose levels despite the compositions not exhibiting the standard centric anding according to the standard test described in .

Summary Accordingly we provide a drink for moderating blood glucose levels produced by a meal in a human subject ing diabetes or Impaired Glucose Tolerance (IGT) the drink comprising: • at least one water soluble or water sible protein selected from the group consisting of dairy whey and hydrolyses products of dairy whey in an amount of from 10g to 40g on a dry weight basis per serving of drink; • s liquid in an amount of from 70ml to 400ml (preferably in an amount of from 100 ml to 250 ml and more preferably from 125 ml to 175 ml) per serving, soluble dietary fibre fraction of fenugreek in an amount in the range of from 1g to 15g; wherein the weight ratio of fenugreek fibre to said water soluble or water dispersible protein is in the range from 2:20 to 15:20.

It is generally preferred that the eek fiber constitute at least 50%w/w, preferably at least 80%w/w of the water soluble fibre present in the composition. In one set of ments the composition does not exhibit centric shearbanding according to the test described in International Application .

There is also provided a use of a unit or serving of powder in the preparation of a drink for moderating the blood glucose levels of a subject suffering diabetes or IGT ed by a meal the unit serving of powder comprising at least one water soluble or water dispersible protein selected from the group consisting of water soluble or water dispersible protein selected from dairy whey and hydrolysis products of dairy whey in an amount of 10 g to 40 g on a dry weight basis of the powder serving and soluble dietary fibre fraction of fenugreek seed in an amount of from 1 g to 15 g; wherein the weight ratio of fenugreek fibre to water soluble or water dispersible protein is from 2:20 to 15:20; and wherein the unit serving of powder is for mixing with aqueous liquid in an amount of from 70 to 400 grams of aqueous liquid per unit g to provide a drink which exhibits eccentric anding; and the drink is for stering to the subject no more than 30 minutes prior to ingestion of the meal.

The unit serving of powder is particularly useful in treatment of ts suffering diabetes (specifically type 2 diabetes) or impaired glucose tolerance.

Also sed is a kit for providing a serving of a drink for ting blood glucose levels following a meal the kit comprising: • at least one serving of water e or water dispersible material selected from the group consisting of amino acids, peptides and ns in a total amount of at least 8g on a dry weight basis per serving of drink; • a container having a level indicating a liquid volume of from 70ml to 400ml; • a e for the ner; and • a space within the container above the level to allow vigorous mixing prior to consumption wherein the mixing of the powder with water filled to the level provides a drink which exhibits eccentric shearbanding on a standard rotating er eccentric shearbanding test as herein described.

The kit is particularly suited to control of blood glucose levels in human subjects suffering diabetes or impaired glucose tolerance (IGT).

The drink and its use may not produce a drink composition which is c shearbanding and indeed the composition is generally not centric shearbanding under the test conditions described in .

However we have found that the drinks which exhibit ric shearbanding under conditions of a eccentric shearbanding test as herein after described are useful in the control of post-prandial blood glucose, particularly in subjects suffering diabetes or IGT.

In a further set of embodiments the composition does not exhibit shearbanding under conditions of the shearbanding test described in (herein referred to as the centric shearbanding test).

Detailed ption Fenugreek Fenugreek fibre refers to the soluble dietary fibre fraction of fenugreek (Trigonella foenum-graecum) seed. The amount of fenugreek fibre present in a serving of the drink composition is generally in the range of from 1 g to 15 g, preferably from 2 g to 11 g, more preferably from 3 g to 8 g, still more preferably from 4 g to 6 g.

The ratio of fenugreek fibre to said water soluble or water sible material (preferably n) is in a weight ratio in the range of from 2:20 to 15:20, and preferably in the range of from 3.5:20 to 8:20.

It may be preferred that the fenugreek fibre constitute at least 50%w/w, preferably at least 80%w/w of the water e fibre present in the composition. In one set of embodiments the composition does not centric exhibit shearbanding according to the test described in International Application 2013/000537.

Shearbanding Shearbanding in a liquid driven by a rotating cylinder is characterised by the existence of (1) a band or region of high shear proximal to the ng cylinder and (2) a band region that does not exhibit significant shear. The presence of shearbanding may be recognised in many cases by the existence of a visually apparent interface between the bands of vely high shear and band which does not exhibit significant shear.

Centric shearbanding in a liquid is determined using a drive shaft such as a rapidly rotating cylinder in the centre of a circular container, and the presence of shearbanding may be visually observed using a dye drop spaced from the drive shaft.

This is described in detail in the examples section of International Application Eccentric shearbanding, on the other hand, is determined using a drive shaft d in an eccentric position near the wall of the container as described in the es section of this application.

In the presence of thickeners, fibre or the like the composition may gradually increase in viscosity if formed by mixing a dry powder composition with water. In such embodiments the determination of the presence of shearbanding is determined at 10 minutes after the commencement of us mixing of the dry composition with water. This applies to both centric shearbanding and eccentric shearbanding.

In some instances, liquids may be shearbanding in an eccentric shearbanding test and non-shearbanding in a centric shearbanding test.

Protein The water soluble or water dispersible protein is selected from dairy whey and hydrolysed dairy whey.

It has been found by interrogating consumers that the regular consumption of high volumes of liquid prior to a meal can cause gastric discomfort when the meal is eaten. Preferably pre-meal drinks are no more than 300ml in volume and more preferably no more than 200mls.

The proportion of said water soluble or water dispersible material rably protein) based on total solid powder is preferably in the range 40 – 90% and more preferably 50 – 80%.

The water soluble or water dispersible protein is present in an amount of at least 10g on a dry weight basis per serving, ably at least 15g on a dry weight basis per serving. The water soluble or water dispersible protein is in the range of from 10g to 40g, more preferably 15g to 35g on a dry weight basis per g of drink.

Medication The drink is particularly suitable for treatment of a subject suffering diabetes or IGT, when the drink is used as part of the ts IGT or diabetes management with medications. Examples of such medication include at least one selected from the group consisting of biguanides (such as min), enzyme inhibitors (such as angiotensin converting enzyme inhibitors (ACEI) and alpha-glucosidase tors), Sulfonylureas (such as glyburide, glipizide, glimepiride, tolbutamide, chlorpropamide, acetohaxamide and tolazamide), meglitinides (such as repaglinide), thiazolidinediones (such as troglitazone, pioglitazone and rosiglitazone), dipeptidyl peptidase-4 ) inhibitors (such as sitagliptin and salts thereof, ularly the phosphate salt) and insulin and insulin analogues (such as lispro). Examples of es of medications include single compositions containing, or poraneous use of, biguanidas (particularly metformin) and DPP-4 inhibitors (particularly sitagliptin such as sitagliptin as the phosphate salt).

The ition may be used for subjects receiving es managment therapy with combinations of drugs for treatment of a diabetes or IGT. Examples of such combination therapy include combinations of Sufonyl ureas and metformin, repaglinide and metformin, lidinediones and metformin and enzyme inhibitors and metformin.

Timing The drink may be used for administration at least once daily before a meal or before two or three meals daily.

Diabetes medications are ntly taken with a meal, and in one preferment, the drink of the invention is taken a period of time before the consumption of meal and medication. In a further set of embodiments the the medication is administered prior to taking the drink. In one embodiment the drink is consumed from 0.5 to 15 minutes before the meal and medications are consumed more than 15 minuted to one hour or from more than 15 minutes to one 30 minutes before the meal.

The drink is ably used for administration to a subject suffering diabetes or IGT no more than 30 minutes prior to ingestion of a meal, preferably no more than minutes prior to ingestion of a meal. It has been found by interrogating consumers that having a drink 15 minutes or less prior to a meal is significantly more convenient than having a drink 30 minutes prior to a meal. The composition is also particularly effective if consumed within 15 s before consumption of a meal.

It is particularly desirable if the drink maintains a high level of efficacy when taken at a range of times before the meal (or the meal/medication event), i.e. if the drink is effective both when taken shortly before a meal (i.e. 0.5 minutes before a meal) and when taken 15 minutes (or even longer) before a meal. This is because in ce patients are likely to use the drink at various times before a meal.

Most preferably the drink is consumed in the range of from half a minute to 15 minutes before ingestion of a meal. In the case of drink compositions prepared by mixing with an aqueous liquid it may be preferred for the drink to be consumed shortly after mixing. This is particularly the case where the drink undergoes a significant increase in ity after mixing.

Examples of further functional material which may be used in the composition include: • Chlorogenic acid, proposed to be responsible for the reduction in diabetes risk associated with heavy coffee intake.

• Glucose uptake inhibitors, which slow the absorption of glucose and include viscosifying agents such as vegetable fibre. Specific examples include glucomannam, psyllium husk fibre, and guar gum.

• Peptide analogues, such as incretin mimetics, glucagon-like analogues and agonists, amylin ues.The main ins are glucagon-like peptide-1 (GLP-1) and gastric inhibitory peptide (glucose-dependent notropic peptide), designated GIP. GLP agonists include Exenatide, Liraglutide and Taspoglutide. A common side effect (possibly ated with decreased gastric motility) is nausea.

• Protein hydrolysate, ally with mentation of leucine (US patent ation 20090305945).

• Alternative medicine and nutritional materials (not sed above). These include: o Myrcia root extracts, cialised as pedra hume de kaa. o Garlic, and particularly deodorised or odour-free garlic o Cinnamon (Cassia), and cinnamon bark extract o Curcurmin/turmeric o ium. Recent testing has shown that magnesium (as magnesium chloride) shows promise for TYPE 2 DIABETES. Measurement of blood magnesium can establish the bioavailability of magnesium.

Epedmiological studies show that high daily magnesium intake is predictive of lower TYPE 2 DIABETES in men and women. o Zinc o Coriander o Eucalyptus o Red chilli (powdered or fresh) o Green chilli (powdered or fresh) o Galangal Powder o Curry powder o Ginger o Shrimp paste o Seaweed extract o L-arabinose o Xylose o Kidney Bean t (food grade amylase tor) o Seaweed Exract o Stevia o Juniper o Biotin o Mulberry including mulberry leaf extract o Dark chocolate (rich in flavonols) o Flavanols, a class of class of polyphenolic antioxidant that includes epichatechin. o Caiapo, which is derived from the skin of a variety of white sweet potato (Ipomoea batas). It is commercially available throughout Japan without prescription for treating type 2 diabetes. Several studies have been done, some concluding that HbA1c ions are comparable with Acarbose. o Bitter melon (Mormordica tia), also known as karela and bitter gourd, wild cucumber, ampalaya and cundeamor. Glucose lowering has been documented in animal models of diabetes, and antidiabetic components e tin and vicine. Several modes of action have been proposed, including inhibition of glucose absorption in the gut, stimulation of insulin secretion, and the stimulation of hepatic glycogen synthesis. o Gurmar (Gymnema tre). Small studies imply efficacy in type 1 diabetes and type 2 diabetes. o Prickly pear cactus (Opuntia, . Mainly reported in Spanish literature. Reported improved glycemic control (lower serum glucose) and improved insulin sensitivity (decreased serum insulin) following a single dose (500g broiled or grilled nopal stems) in patients withtype 2 diabetes. No effect in healthy duals. o Coccinia indica. Double blind, placebo-controlled trial showed significant ement in glucose tolerance. o Ginseng (e.g. Ginseng Panax). One study shows 200mg dose decreases HbA1c by 0.5%. o Aloe vera. Tests show reduced fasting glucose in type 2 diabetes patients both in the presence and absence of concomitant sulfonylurea therapy. o Traditional e Medicine has identified type 1 es as “wasting and thirsting syndrome” and type 2 diabetes as “sugar urine illness”.

There are established ents within TCD. o Lipoic acid (LA) also known as alpha lipoic acid (ALA), o L-Arginine, which has been classified as a “semi-essential amino acid”.L-Arginine serves as a direct sor for the thesis of NO (L-Arginine is acted on by the enzyme nitric oxide synthase). The evidence appears to be positive for a role in human cardiovascular health. o Vitamin D o Coenzyme Q10. A study on patients with heart disease showed reduced plasma glucose, insulin and lipid peroxides (the latter a marker of oxidative stress). Statins (HMG-CoA ase inhibitors, taken by many type 2 diabetes patients) can reduce serum me Q10 by up to 40%. o Polyclonal antibodies – see next section.

Polyclonal Antibodies o Yaron Ilan et al. (WO 2009113065, filed 2008) “Immuno-modulating compositions for the treatment of immune-mediated disorders” describe an anti-insulin antibody for use in an oral therapy to manage symptoms of type 2 diabetes. The antibody is made from bovine colostrum. o Yaron et al. (WO 2010125565, filed 2009) “Anti-LPS enriched immunoglobulin preparation for use in treatment and/or prophylaxis of a pathologic disorder” describe the use of anti-LPS antibodies for use in an oral therapy to treat ers associated with liver disease (this es metabolic syndrome and type 2 diabetes). o Ching-San Lai (US 5747532, filed 1995) “Combinational therapeutic methods employing nitric oxide gers and compositions useful ore”, teaches that the oduction of nitric oxide (NO) is associated with a wide variety of disease states that e diabetes as well as septic shock, ia, , inflammatory bowel disease, arthritis, asthma, Alzheimer’s disease, Parkinson’s disease, multiple sclerosis, cirrhosis, encephalomyelitis, meningitis, pancreatitis, peritonitis, vasculitis, liver inflammation, renal inflammation, shock, c fatigue syndrome, burn infection, stroke and cancers. The invention is a method to treat oduction of NO by using a combination of (a) an agent which inactivates species that induce NO production and (b) an agent (limited to a dithiocarbamate-containing agent) that ges NO. A given example of an agent in category (a) is an anti-endotoxin agent such as an antibody to endotoxin. The text of the patent discloses oral administration as a treatment option.

Particularly preferred functional materials include Vitamin D, magnesium, biotin,cinnamon, caiapo (which is derived from the skin of a variety of white sweet potato (Ipomoea batas)) garlic, turmeric/curcurmin and anti-lipopolysaccharide antibody.

The invention will now be described with reference to the following examples.

It is to be tood that the examples are provided by way of illustration of the invention and that they are in no way limiting to the scope of the invention.

EXAMPLES Shearbanding test protocol and modified (eccentric) shearbanding test protocol The specification and claims refer to a measure of shearbanding. The method for determining shearbanding referred to herein will now be discussed with reference to the attached drawings.

Brief ption of the drawings In the drawings: Figure A is a schematic view an apparatus used to measure ric anding in accordance with the invention showing the rotating spindle and liquid sample.

Figure B is a view from above of a liquid sample prior to measurement of eccentric shearbanding with a dye mark placed 20mm from the container wall.

Figure C is a tic view of the apparatus of Figure A during measurement of eccentric shearbanding.

Figure D is schematic view from above of a measurement of angle Ao referred to in the Quantitative definition of Eccentric shearbanding.

Figure 1 is a graph of the post-prandial blood sugar measurements of a subject having ingested a control meal.

Figure 2 is a graph of the post-prandial blood sugar measurements of a subject having ingested a drink composition of the invention about 15 minutes before the control meal.

In the Examples the term “WPC80” or “whey protein concentrate 80” refers to whey protein concentrate having a nominal protein t of 80% w/w of the whey protein content is in the range of from 76% w/w to 81% w/w of the whey protein concentrate.

In the Examples “WPI90” or “whey protein isolate 90” refers to whey protein isolate in which the protein tration is nominally 90% by weight of the whey protein isolate composition. It will be understood that the trations may vary slightly such as from 86% to 92% w/w of the composition. ric Shearbanding Protocol: Objective Measurement of Eccentric Shearbanding in a Drink Referring to Figures A to C a quantity of test drink (1) containing 150 mls of water (e.g. 175 total drink weight g) is well stirred and poured into a circular flatbottomed container (2) with a base (3) and cylindrical wall (4). The container has a diameter of 90mm and a wall (4) height of 50mm. The height of the surface (5) drink (1) in the container (2) is 25mm. A drop of dye (6) is placed on a reference radius (8) at a point 20mm in from the wall (4) of the ner on a notional line on the surface of the drink h the centre (7) of the circular container (4). This drop of dye (6) will be used to define angle A as described below to determine whether eccentric anding is exhibited by the sample. A smooth wooden er (9) of diameter 12 mm is mounted in a rotatable chuck (10) with the axis of the cylinder (9) vertical, and the flat base (11) of the cylinder (9) is located above the drink surface. The cylinder (9) is d at 850 rpm.

The driven-flow aspect of the ement is initiated by lowering the rotating cylinder (9) into the drink at a distance (9a) 15mm from the cylindrical wall (4) of the container (2) and at an angle about the centre of the container of 225° (8a) from the reference radius (8) and position of the dye marker (6). The bottom of the cylinder (11) is lowered to a depth (13) of 20mm below the drink surface (5). After 90 seconds, the rotation of the er (9) is arrested, and the cylinder (9) is slowly withdrawn from the drink.

Quantitative Definition of Eccentric Shearbanding in Terms of Angle A After driving the drink (1) in the container (2) by lowering the rotating cylinder (9) for 90 seconds the dye droplet (6) is inspected. The resulting droplet may be highly elongated with a front edge and a trailing edge in which the leading edge of inner dye mark (6) has become highly elongated extending through multiple revolutions about the centre (7). Alternatively the droplet may have relatively minor elongation (so that the angle subtended at the centre of the ar container is small). The angle subtended at the centre of the circular container by the front (14) and a rear edge (15) of the drop is designated angle A (see Figure D). If angle A is less than 40 then the liquid is considered to exhibit shearbanding behaviour. The angle A (see Figure D) may be measured by protractor or other suitable angle measurement apparatus. In the case of the drink of the invention of e 1 (Figure D) the angle A is ined to be 25°. In the case of the drink of Comparative Example 3 (not in accordance with the invention) the testing produces a result in which the reference dye droplet (6) is elongated through many revolutions about the rotating cylinder.

Protocol for determination of eccentric shearbanding interface distances The eccentric shearbanding test provides an r band region of flow driven by the eccentric rotating cylinder. Compositions of the invention when subject to the above described eccentric shearbanding test, exhibit distinct bands or regions including an inner band or region about the rotating cylinder of vely high shear (26) and rapid flow and an outer band (27) which does not exhibit significant shear and which is substantially static when compared with the inner high shear rapid flow region adjacent the rotating cylinder. In compositions of the invention the outer band or torroid region which does not exhibit significant shear and which is substantially static will include the dye drop and produce the eccentric shearbanding result as before defined (that Angle A is less than 40°).

The interface between the two regions (25) can be readily determined by visual inspection while the cylinder is being driven during the test period. The distance (28) of the interface (25) from the rotating cylinder (9) can also be determined during this period using a ruler. ric anding testing of drinks prepared from mixing a powder with aqueous liquid Many drinks made from reconstituted drink powder have time-variant flow characteristics. For such drinks, the following standard time sequence should be used to implement the above s. Step 1 – reconstitute the drink in 150 mls of water and allow the tituted drink to rest for 7 minutes. Step 2 – stir the rested drink and pour the drink into the above-described circular flat-bottomed container (2). After 2 minutes apply the dye drops (6) described above to the e (5) of the drink (1), and lower the rotating cylinder (9) into the drink (1) approx. 15mm from the container wall as described above.

The above protocol always leads to the formation of a layer of liquid that manifests local shear immediately proximal to the surface of the rotating cylinder.

In many driven drinks the shearing layer grows radially ds from the surface of the rotating cylinder and extends hout the liquid (although the tangential velocity of the driven drink will be significantly slower at positions further from the rotating cylinder and closer to the wall of the container). However, in drinks that exhibit eccentric shear band formation (i.e. drinks according to the current invention), a y static layer of significant thickness (e.g. 3 - 20 mm or even more measured from the cylinder toward the centre of the container) develops further out from the cylinder, and this y static outer layer coexists with the shearing inner layer. The term locally static layer means no shear or comparatively very little shear is exhibited within said layer. The simultaneous existence of an extensive shearing band and an extensive locally static band in a steady-state driven flow scenario is the characteristic feature of eccentric shear band formation.

In more general terms, eccentric shear band formation occurs in a driven-flow scenario when there is co-existence of (a) an extensive region of drink material that exhibits no local shear, and (b) an extensive region of drink material that exhibits icant local shear.

The above ol es a very ive test of eccentric\ shear band ion because an extensive shearing/rotating band is always found near the e of the rotating cylinder, and because the shape of the red dye drop is very sensitive to the existence of local shear. Eccentric shear band formation can be detected in the above protocol whenever the liquid dye drop substantially maintains its starting shape (generally ar). In the presence of even small amounts of local shear, the liquid dye drop becomes significantly elongated in response to the local shear. This liquid-drop test for local shear is significantly more sensitive than can be ed by introducing high-contrast solid particles to the drink (as flow markers) – this is because a solid marker will move according to the resultant forces on the solid particle, and local shear can be inferred only by comparing one particle of solid marker with a separate particle of marker.

Shake-and-Take Process for er Use An elongated container may be used in preparation of drink composition for consumption by subject. Although the drink may be prepared by mixing as described in conducting the eccentric shearbanding test, we have found it to be particularly ient for untrained consumers of the drink to prepare it by a shake-and-take method.

The shake-and-take method uses a container having a side wall and a flat bottom wall that is preferably joined to the side wall by a smooth curved transition portion to avoid recesses in which a deposit of powder may be resistant to being suspended in added water.

The container is provided with a closure which is close fitting to inhibit leakage of liquid during shaking. The container and closure may have co-operating threaded portions to provide sealing.

The container may be of volume such as 200 ml to 600ml ing on the volume of drink which is generally no more than half the volume of the bottle.

In the shake-and-take process, a powder such as containing the protein and fenugreek is added to aqueous liquid such as water of volume such as 100 to 250ml in the container which is generally no more than half full with the aqueous liquid.

The container closure is sealed on the container and the container is vigorously shaken. It may be shaken vertically, i.e. with the container closure facing up or down and preferably the longest axis of the container generally vertical. r, in a further and more red embodiment the container is shaken with the longest ion of the ner disposed sideways and with a o-side motion until the powder is well ded (generally from several seconds to 30 seconds (typically 5 to 20 seconds).

Comparative Example 1 and Example 1 Comparative Example 1 The dry ingredients of 20g Whey Protein trate (WPC-80 approximately 80% w/w whey protein) and 5 gram of guar guam were prepared. The dry powder was added to a “stock bottle” containing 150ml of water. The lid of the stock bottle was replaced and then the bottle was shaken vigorously for 10 seconds. This drink was then put through the “eccentric shearbanding test” as described previously.

The centric shearbanding properties of the ition were determined using the ure bed in International and eccentric shearbanding properties were determined according to the procedure described above and the results are reported in Table 1 below.

Example 1 The dry ingredients of 20g whey protein isolate (WPI-90 approximately 90% Whey Protein) and 5 gram of eek seed fibre were added to a “stock bottle” containing 150ml of water. The lid of the stock bottle was replaced and then the bottle was shaken vigorously for 10 seconds. This drink was then put through the “eccentric anding test” as described previously.

The centric shearbanding properties of the composition were determined using the procedure described in International and eccentric shearbanding properties were determined according to the procedure bed above and the results are reported in Table 1 below.

Table 1 Fenugreek pre- Centric Centric Eccentric Eccentric meal drink Shearbanding Shearbanding shearbanding shearbanding angle A Y/N angle A Y/N Multiple N 20 deg. Y Revolutions Guar pre-meal Shearbanding Shearbanding Eccentric Eccentric drink angle A Y/N shearbanding shearbanding angle A Y/N Angle A is 25° Y 20 deg. Y N N Psyllium pre- Multiple Multiple meal drink revolutions revolutions Example 2 and Comparative Example 2 These examples compare the blood glucose response of a 60 year old Caucasian male subject usly diagnosed as abetic (i.e. having IGT) whose condition was managed by diet and exercise.

Comparative Example 2 The subject took a baseline blood glucose reading (t = -15). 12 s later subject took another baseline blood glucose reading (t = -3). Subject took another glucose measurement at (t = 0). 10 minutes later (t=10) the subject took a blood glucose reading then consumed a meal of 4 slices of white bread (approximately 50g of ble carbohydrate) with 250ml water over a 10 minute period. Immediately after having consumed the meal (t=15), and every 15 s afterwards for a r 225 minutes, t took a blood glucose g.

The s are shown in Figure 1.

Example 2 The subject took a baseline blood glucose reading (t = -15). 12 minutes later subject took another baseline blood glucose reading (t = -3). Subject added the dry ingredients of 20g Whey Protein Isolate (WPC90) and 5g fenugreek to a “shake and take” ner containing 150ml water Subject then put the lid on the shake and take container and shook the container vigorously for 7 seconds. The subject then ed the drink ation as quickly as possible and took another blood glucose reading (t = 0). 10 minutes later (t=10) the subject took a blood glucose reading then consumed a meal consisting of 4 slices of white bread (approximately 50g of available carbohydrate) 10 minute period. Immediately after having consumed the meal (t=15), and every 15 minutes afterwards for a further 225 minutes, subject took a blood glucose reading. The results are shown in Figure 2.

Conclusion The graphs on Figures 1 and 2 show the composition of the invention to provide significant moderation of the post-prandial blood glucose level in a subject who has been diagnosed as having IGT.

Our co-pending International Application No shows that diabetic and IGT subjects that consume drinks containing protein and viscosity raising fibre prior to a meal that do not have centric shearbanding qualities under the ions of the c shearbanding test do not perform as well as when the same subject consumed a drink that showed centric shearbanding.

Drinks that show eccentric shearbanding, as described in this patent, can lower the post-prandial blood glucose when taken prior to a meal in subjects with IGT or diabetes as effectively as when subjects with IGT or diabetes ed drinks that showed centric shearbanding qualities prior to a meal.

Eccentric shearbanding drinks heavily rform drinks containing protein and viscosity raising fibre that do not show centric shearbanding or ric shearbanding qualities.

Examples 3 to 8 Compositions of Examples 3 to 8 were prepared by combining the drink formulation components shown in Table 2 and the eccentric shear g properties were measured in accordance with the standard test referred to above.

The s are also reported in Table 2.

Table 2 Example DRINK FORMULATION ECCENTRIC SHEARBANDING No. YES/NO 20g WPI (whey protein) Yes 3 8g Fenugreek Fibre 250ml water 20g WPC80 (whey protein) Yes 4 11.5g Fenugreek Fibre 150ml Water 10g WPC80 (whey protein) Yes 5g Fenugreek Fibre 150ml water 20g WPC80 (whey protein) Yes 6 5g eek Fibre 100ml water 20g WPI (whey protein) yes 7 5g Fenugreek Fibre 150ml water 20g WPC80 (whey protein) yes 8 5g fenugreek Fibre 150ml water The drink formulations described in Table 2 may be used to moderate blood glucose in subjects with type 2 diabetes or IGT in ance with the invention.

Claims

1. A drink for moderating blood glucose levels produced by a meal in a human subject suffering diabetes or Impaired Glucose Tolerance (IGT) the drink comprising: • water soluble or water dispersible protein selected from the group consisting of dairy whey and hydrolysis ts of dairy whey in an amount of from 10g to 40g on a dry weight basis per serving of drink; • aqueous liquid in an amount of from 70ml to 400ml per serving, and • soluble dietary fibre fraction of fenugreek seed in an amount in the range of from 1g to 15g; wherein the weight ratio of fenugreek fibre to said water e or water dispersible n is in the range from 2:20 to 15:20, wherein the drink exhibits eccentric shearbanding.

2. A drink according to claim 1, n the weight ratio of fenugreek fibre to said water e or water dispersible protein is in the range of from 3.5:20 to 8:20.

3. A drink ing to claim 1, wherein the drink is to be taken no more than 30 minutes prior to ingestion of the meal.

4. A drink according to any one of the previous claims, wherein the drink is to be taken by a subject suffering diabetes or IGT in association with oral diabetes medication comprising at least one selected from the group consisting of biguanides (such as metformin), enzyme tors (such as angiotensin converting enzyme inhibitors (ACEI) and glucosidase inhibitors), Sulfonylureas (such as glyburide, glipizide, glimepiride, tolbutamide, chlorpropamide, acetohaxamide and tolazamide), meglitinides (such as repaglinide), thiazolidinediones (such as troglitazone, pioglitazone and rosiglitazone), DPP-4 tors (such as sitagliptin and salts thereof, particularly the phosphate salt) and insulin and insulin analogues (such as lispro).

5. A drink according to claim 4 wherein the drink is to be taken 0.5 – 15 minutes before the meal, and the medications are taken with the meal or prior to taking the pre-meal drink.

6. A drink according to any one of the previous claims wherein fenugreek fibre constitutes at least 80% w/w of the water soluble fibre present in the composition.

7. A drink according to any one of the previous claims which does not exhibit c shearbanding.

8. A use of a unit or serving of powder in the preparation of a drink for moderating the blood glucose levels of a subject suffering diabetes or IGT produced by a meal the unit serving of powder comprising at least one water soluble or water sible protein selected from the group consisting of water soluble or water dispersible n ed from dairy whey and hydrolysis products of dairy whey in an amount of 10 g to 40 g on a dry weight basis of the powder serving and soluble dietary fibre fraction of fenugreek seed in an amount of from 1 g to 15 g; wherein the weight ratio of fenugreek fibre to water soluble or water dispersible protein is from 2:20 to 15:20; and wherein the unit serving of powder is for mixing with aqueous liquid in an amount of from 70 to 400 grams of aqueous liquid per unit serving to e a drink which exhibits eccentric shearbanding; and the drink is for administering to the subject no more than 30 s prior to ingestion of the meal.

9. A use according to claim 8, wherein the weight ratio of fenugreek fibre to said water soluble of water dispersible protein is in the range of from 3.5:20 to 8:20.

10. A use according to claim 8 or claim 9, wherein the water soluble or water sible protein is dairy whey.

11. A use according to any one of claims 8 to 10, wherein the drink is for administering to the subject no more than 15 minutes prior to ingestion of the meal.

12. A use ing to any one of claims 8 to 11 wherein the drink is for administering to the subject suffering diabetes or IGT within 5 minutes of commencement of mixing of the powder and aqueous liquid.