OA21116A - Nutrient for the prevention of type 2 diabetes and its preparation process. - Google Patents

Abstract

The invention relates to a nutraceutical based on two medicinal plants, namely the grains of Sorghum bicolor and the leaves of Moringa oleifera, incorporated into a solid matrix for an antihyperglycemic effect in all individuals and people who have already developed diabetes. The nutraceutical according to the invention has several other therapeutic virtues linked to its richness in trace elements, phenolic compounds, fatty proteins, vitamins, amino acids and phytochemical substances. The nutraceutical according to the invention has a glycemic index (GI) of less than 55%. It raises blood sugar to a maximum value of 1.7 g/L for a return to normal after a maximum duration of 120 minutes.

Description

DESCRIPTION OF THE INVENTION

Nutrient for the prevention of type 2 diabetes and its preparation process

The invention, the subject of this patent application, is in the field of nutrition and food biotechnology, and particularly concerns a nutraceutical based on two medicinal plants: Sorghum bicolor and Moringa oleifera, intended to stabilize blood sugar and prevent type 2 diabetes in all individuals.

The invention also relates to the process implemented to obtain the alicament in the form of a solid matrix.

Diabetes is defined as a heterogeneous group of chronic metabolic disorders that is characterized by a progressive endocrinopathy, due to insufficient insulin secretion and/or the inability of cells to profitably use the insulin they produce. , consequently causing hyperglycemia (WHO, 2020). Type 2 diabetes is characterized by an alteration of insulin secretion and abnormalities in the action of insulin on its target tissues (insulin sensitivity). Uncontrolled insulin deficiency can damage many organs and be responsible for potentially fatal acute or chronic complications such as kidney failure, heart attacks, strokes, neurological damage, eye damage as well as lower limb amputations ( Kocher et al., 2018). Type 2 diabetes represents approximately 90% of all diabetes, it most often occurs in overweight adults (Wing, 2002), however in recent years a worrying increase has been noted among children. and young adults. With the constant increase in obesity on a global scale, the International Diabetes Foundation estimates that 415 million adults currently have diabetes, while 318 million are "prediabetic", i.e. have chronic glucose intolerance which puts them at high risk of eventually developing the disease.

According to the criteria described by the WHO, the diagnosis of diabetes can essentially be made if one of the following elements is present: a fasting blood sugar level (for at least 8 hours) greater than 1.26 g/l (7 mmol/ l) twice and a blood glucose level above 2 g/l (11 mmol/l) at any time of the day associated with clinical signs of hyperglycemia (WHO,

2006; Goldenberg et al., 2013). Jenkins et al., (1981) introduced the concept of the i index

[2] glycemic (GI), to classify carbohydrate foods according to their ability to raise blood sugar. It is a tool for measuring the glycemic properties of carbohydrate foods. The glycemic index makes it possible to quantify the hyperglycemic power of a given food based on that of a reference food. This reference food being either white bread or glucose. The measurement of the glycemic index is used to compare carbohydrates in single or mixed foods, in the physical state in which they are normally consumed. It is a concept that has been widely developed and described as reproducible and also of clinical interest despite controversies (Wolever, 2013). The glycemic index (GI) considers the qualitative aspect of carbohydrates after their ingestion (Jenkins et al., 1981).

The glycemic index (GI) is presented on a scale from 0 to 100. The glycemic index with a value of 100 is that of glucose which serves as a reference in most studies (Brand-Miller et al., 2003). When the GI calculation gives a value greater than 70, it means that the rate of glucose absorption will cause a marked rise in blood sugar which, in turn, induces a high insulin response while providing energy for a period of given time. The glycemic peak reached will, in general, be higher unlike that of a low GI food. For example, cooked puffed rice has a GI of 89, cooked potatoes have a GI of 95. These GIs are very high, meaning their effect on blood sugar is greater than that of consuming just one serving. containing only glucose. If, on the contrary, the GI of the food is low, for example the case of lentils with a GI 22, the absorption rate of the corresponding carbohydrate will induce a low glycemic response (RG). The glycemic profile of lentils will show a flat curve and the glycemic peak much lower. The return to normal values will be more, that is to say that the rise and fall of blood sugar are of lower magnitude than for a food with a high GI (Foster-Powell et al., 2002).

The standard treatment for type 2 diabetes is the optimization of lifestyle habits: weight loss if necessary, regular physical activity and a balanced diet may be sufficient to control blood sugar levels initially. As a second line, oral and/or injectable antidiabetics are prescribed to control blood sugar levels. In patients who have already developed diabetes, the WHO recommends various means to reduce the impacts of the disease. This involves the early treatment of high blood pressure and hyperlipemia, blood sugar control, detection and early treatment of proteinuria.

[3] to limit or slow down the progression towards kidney failure and a more effective fight against smoking and alcoholism, factors which aggravate diabetes.

Still, diabetes remains a disease that modern medicine has difficulty treating to the point of prescribing lifelong treatment. Hardly a day goes by without several cases and deaths from diabetes being recorded around the world, not to mention the gangrenous wounds and amputations that this disease causes. Moreover, type 2 diabetes is generally considered to be an irreversible chronic disease, from which we cannot hope to be cured, and that the only therapeutic option remains to limit the damage caused by hyperglycemia.

Consequently, the best alternative to combat diabetes remains prevention. Indeed, metabolic diseases including diabetes remain a major public health problem in Africa and particularly in Ivory Coast. Thus, faced with the difficult care of patients due to the precariousness of our health system and the high cost of drug treatment, prevention therefore appears to be a viable and economical solution.

Existing prevention methods such as sport can be restrictive for certain people. Added to this is the controversy linked to the intake or not of sugars and sweeteners. This is the reason why, more and more, particular types of foods are being developed for diabetics and people who have already developed diabetes, prediabetics, or quite simply for the attention of any individual to stabilize blood sugar constantly.

This is the case of international application PCT/IB2019/054117 which describes tasty biscuits for diabetics. These are tasty sugar-free biscuits with a high dietary fiber content and made from margosa or bitter gourd, scientifically called Momordica chanrantia, which helps reduce blood sugar levels. These biscuits which are completely free of added sugar, trans fatty acid and cholesterol, include nutritional agents, structuring agents, bulking agents, emulsifiers, fats, a leavening agent, acidity regulators, stabilizers, antioxidants, sweeteners, flavorings and preservatives. These include wheat flour, almond flakes, oats, maltodextrin, soy lecithin, cooked ground, edible vegetable oil, sodium acid pyrophosphate, bicarbonate sodium, ammonium bicarbonate, maltodextrin, dimethylglycerin, skimmed milk powder, table salt, sodium bicarbonate and ammonium bicarbonate. However, these

[4] biscuits have a complex, very heterogeneous formulation and also contain chemicals and wheat flour which does not have a hypoglycemic action.

Regarding application 01912697 filed in ΙΌΕΒ, it concerns nutritional products with solid matrices, designed for diabetics. The invention mainly describes solid matrix nutritional products which can be administered to a diabetic in the form of cereals, breads, cupcakes, muffins, bagels, biscuits, crackers and bars. The two-component carbohydrate system according to the invention uses a source of fructose in combination with at least one non-absorbent carbohydrate to achieve the same effect as multi-component carbohydrate systems with the advantage to present a pleasant taste and can be incorporated into nutritional products with solid matrices. The latter may also include a source of dietary fiber and a source of indigestible oligosaccharides. However, the components used to formulate this food are devoid of real therapeutic virtues.

The object of the present invention is to offer humanity a simple food product, without chemical compounds, endowed with therapeutic virtue, making it possible to prevent type 2 diabetes, without constraint.

In accordance with the invention, this objective is covered with a nutraceutical based on two medicinal plants which are the grains of Sorghum bicolor and the leaves of Moringa oleifera, all very rich in fiber to exert antihyperglycemic effects. The nutraceutical according to the invention is intended to stabilize blood sugar levels and prevent type 2 diabetes in any individual and avoid hyperglycemia in prediabetics and people who have already developed diabetes.

The nutraceutical according to the invention derives its therapeutic actions from the cumulative effects of the components of the two medicinal plants which have antimicrobial, antifungal, antianemic, antiatherosclerotic, antiviral, antioxidant, anti-inflammatory, immunostimulating and antiasthenic properties.

The nutraceutical according to the invention draws its effectiveness from the richness of the two plants used in trace elements such as iron (Fe), calcium (Ca), phosphorus (P), magnesium (Mg), potassium (K). , copper (Cu), and sulfur (S), in phenolic compounds, fatty proteins and vitamins such as vitamin A (beta-carotene), vitamin B-choline, vitamin B1 -thiamine,

[5] riboflavin, nicotinic acid and ascorbic acid. As well as various amino acids such as arginine (Arg), histidine (His), lysine (Lys), tryptophan (Trp), phenylalanine (Phe), tyrosine (Thr), leucine (Leu) , methionine (Met), isoleucine (Ile), and valine (Val). Without overlooking phytochemicals such as sterols, saponins, terpenoids, phenolics, alkaloids, glycosides and tannins including flavonoids composed of quercitin, isoquercitin, kaemfericitin and isothiocyanates.

In one embodiment, the preparation of the nutraceutical according to the invention is carried out according to the following process:

- Production of sorghum flour: the cleaned and well-dried sorghum grains are crushed to produce flour;

- Production of Moringa powder: the Moringa leaves, stripped of their petioles, are well cleaned and dried before being crushed and sifted to produce a powder;

- Mixtures of plants: in a preferred embodiment, sorghum flour is used alone or is mixed with Moringa powder in the following ratios: 70%; 30% or 80; 20%;

- Production and cooking of the solid matrix: the formulation includes fillers with therapeutic properties consisting of the mixture of flour and powder according to a composition, texturizing agents and flavor enhancers in the following respective approximate portions: 48%, 51% and 1%. First texturizing agents and enhancers are mixed and beaten to obtain a smooth cream, then the fillers represented by flour and powder are added to the cream and the whole is mixed to obtain a homogeneous paste. Which dough is cooked at around 220°C after cold maturation between 5 and 8°C for around 20 minutes in the refrigerator.

The nutraceutical according to the invention has a glycemic index (GI) of less than 55. Consumed at a ratio of approximately 11.30g/kg of body mass, it raises blood sugar to a maximum value of 1.7g/L for a return to normal after a maximum duration of 120 minutes.

The nutraceutical according to the invention has characteristics which give it the following advantages:

- it is both a food and a medicine;

- it is economical, within the reach of all budgets and therefore accessible to any individual;

[6]

- as a dry product, it can be stored for a long time and is easy to transport.

The other characteristics and advantages of the invention will appear more clearly on reading the detailed description based on an embodiment which results in the formulation of three products, and illustrated by Figure 1 of the single board.

The invention is a nutraceutical intended to stabilize blood sugar levels and prevent type 2 diabetes in any individual and avoid hyperglycemia in prediabetics and people who have already developed diabetes. It is made from two medicinal plants Sorghum bicolor and Moringa oleifera. These plants are very rich in fiber to exert antihyperglycemic effects.

In one embodiment, the preparation of the nutraceutical according to the invention can be done mainly in four stages which are as follows:

- Production of sorghum flour: the Sorghum bicolor grains are first washed, drained and dried in an oven at 45°C. Then they are ground using a blender to produce flour;

- Production of Moringa powder: in a preferred embodiment, the fresh leaves of Moringa oleifera are removed from their petioles, sorted, washed in tap water then drained after harvest. They are then dried in an oven at 45°C for 3 days and crushed using a micro-mill equipped with a 500 pm mesh sieve in order to obtain the dried leaf powder;

- Mixtures: in a preferred embodiment, sorghum flour is mixed with Moringa leaf powder in the following ratios: 70%; 30% or 80; 20%;

- Production and cooking of the solid matrix: in a preferred embodiment, it consists of 200 g of flour and powder mixture, 150g of tempered butter, 1mL of vanilla flavoring and a whole fresh egg. The butter, egg, salt and flavoring are mixed and beaten using a mixer to obtain a creamy cream. Then, the sorghum flour and moringa leaf powder are spread over the cream and everything is mixed using a mixer to obtain a homogeneous paste. This paste is refrigerated for approximately 20 minutes at a temperature varying between 5 and 8°C, before being cooked in an oven at 220°C for 10 minutes to give a nutraceutical according to the invention.

[7]

The nutraceutical according to the invention derives its therapeutic actions from the cumulative effects of the constituents of the grains and leaves of the two medicinal plants which have antimicrobial, antifungal, antianemic, antiatherosclerotic, antiviral, antioxidant, anti-inflammatory, immuno-stimulating and antiasthenic properties.

The nutraceutical according to the invention draws its effectiveness from the richness of the two plants used in trace elements such as iron (Fe), calcium (Ca), phosphorus (P), magnesium (Mg), potassium (K). , copper (Cu), and sulfur (S), in phenolic compounds, fatty proteins and vitamins such as vitamin A (beta-carotene), vitamin B-choline, vitamin Bl -thiamine, riboflavin, l nicotinic acid and ascorbic acid. As well as various amino acids such as arginine (Arg), histidine (His), lysine (Lys), tryptophan (Trp), phenylalanine (Phe), tyrosine (Thr), leucine (Leu) , methionine (Met), isoleucine (Ile), and valine (Val). Without overlooking phytochemical substances such as tannins, sterols, saponins, terpenoids, phenolics, alkaloids and flavonoids including: quercitin, isoquercitin, kaemfericitin, isothiocyanates and glycosides.

The nutraceutical according to the invention has a glycemic index (GI) of less than 55. Administered by gavage to rats on an empty stomach, at a rate of 11.3g/kg of body weight, it raises blood sugar to a maximum value of 1.7 g/L for a return to normal after a maximum duration of 120 minutes, as shown in Figures 1 and 2.

Claims (8)

1- Protective food or nutraceutical characterized in that said food is a solid matrix having antihyperglycemic effects, with a glycemic index less than 55%, prepared from two medicinal plants which are Sorghum bicolor and Moringa oleifera, rich in various constituents and having several therapeutic properties, and for which ingestion stabilizes blood sugar levels and prevents type 2 diabetes in all individuals, particularly prediabetics and people who have already developed diabetes. 2- Nutraceutical according to claim 1, characterized in that said nutraceutical has the following hypoglycemic, antimicrobial, antifungal, antianemic, antiatherosclerotic, antiviral, anti-inflammatory, immuno-stimulating and antiasthenic properties. 3- Nutraceutical according to claims 1 and 2, characterized in that said nutraceutical contains trace elements such as iron (Fe), calcium (Ca), phosphorus (P), magnesium (Mg), potassium (K) , copper (Cu), and sulfur (S). 4- Nutrient according to claims 1 and 2, characterized in that it contains phenolic compounds, fatty proteins and amino acids such as arginine (Arg), histidine (His), lysine (Lys), tryptophan (Trp), phenylalanine (Phe), tyrosine (Thr), leucine (Leu), methionine (Met), isoleucine (Ile), and valîne (Val). 5- Nutrient according to claims 1 and 2, characterized in that it contains phytochemical substances such as glycosides, tannins, sterols, saponins, terpenoids, phenolics, alkaloids and flavonoids. 6- Nutraceutical according to claims 1, 2 and 5, characterized in that the flavonoids of said nutraceutical are quercitin, isoquercitin, kaemfericitin and isothiocyanates. 7- Nutraceutical according to claims 1 and 2, characterized in that it contains vitamins such as vitamin A (beta-carotene), vitamin B-choline, vitamin B1-thiamine, riboflavin, nicotinic acid and ascorbic acid. [9] 8- Preparation of nutraceutical according to all the preceding claims, characterized in that the process comprises the following steps: * the production of sorghum flour which consists of cleaning the sorghum grains, drying them and grinding them to produce flour; 5 * the production of moringa leaf powder, which consists of removing the moringa leaves from their petioles, cleaning and drying them before grinding them and sieving the ground material to produce a powder; * the mixture which consists of assembling sorghum flour and moringa powder in the following ratios: 70%; 30% or 80; 20%; îo * preparation and cooking preparation of the solid matrix which consists of mixing sorghum flour, moringa powder, texturizing agents and flavor enhancers in the following respective approximate portions: 48%, 51% and 1%, to give a homogeneous dough, which is cooked at approximately 220°C, for 10 minutes, after maturing for approximately 20 minutes at a temperature between 5 and 8°C. 15 9- Alicament according to all the preceding claims, characterized in that it induces with force-feeding, a rise in blood sugar to a maximum value of 1.7 g/L for a return to normal after a maximum duration of 120 minutes.