TW201932026A - Glp-1 secretion-promoting nutritional composition - Google Patents

Abstract

Provided is a nutritional composition capable of promoting the secretion of GLP-1, after the finding that a nutritional composition including fermented milk, dietary fiber, and oligosaccharide promotes the secretion of GLP-1 which is an incretin hormone. This nutritional composition is useful for energy supplementation of subjects who have reduced glucose tolerance, such as diabetic patients, patients in highly invasive periods, and the elderly.

Description

GLP-1 secretion promoting nutrient composition

The present invention relates to a nutritional composition for promoting secretion of GLP-1 by an enterokin hormone.

Glucagon-like peptide-1 (GLP-1) is a type of gut hormone that is secreted by the digestive tract by ingesting food and has an insulin secretion function that promotes pancreatic secretion of insulin. GLP-1 can react with nutrients flowing into the digestive tract, secretes it from L cells, one of the endocrine cells of the digestive tract, and binds to the GLP-1 receptor located on the surface of pancreatic β cells, promoting the secretion of insulin by β cells. Further, GLP-1 inhibits secretion of hormone glycosides which increase blood sugar, and is also known to have a protective effect on pancreatic β cells and promote proliferation.

A composition which promotes the secretion of GLP-1, for example, is described in International Publication No. 2017/018500 (Patent Document 1), which is a GLP-1 secretion promoter containing D-psicose as an active ingredient. Japanese Patent Publication No. 2017-36279 (Patent Document 2) discloses a GLP-1 secretion promoting agent containing acacia or an extract thereof of the genus Gleditsia sinensis Lam as an active ingredient. JP-A-2017-203002 (Patent Document 3) discloses a GLP-1 secretion-promoting composition containing rice endosperm globulin as an active ingredient.
[Previous Technical Literature]
[Patent Literature]

Patent Document 1: International Publication No. 2017/018500 Patent Document 2: JP-A-2017-36279 Patent Document 3: JP-A-2017-203002

[Questions to be solved by the invention]

The present invention is directed to providing a novel nutritional composition that promotes GLP-1 secretion.

[Means for solving the problem]

The team of the present invention compared the nutritional composition containing fermented milk, dietary fiber and oligosaccharide with the general mobile food of the previous basic nutritional composition, and found that although the contents of protein, lipid and saccharide are almost the same, the nutritional composition of the present invention It promotes the secretion of GLP-1.

That is, the present invention is as follows.
[1] A nutrient composition for promoting GLP-1 secretion, which comprises fermented milk, dietary fiber, and oligosaccharide.
[2] The nutritional composition according to [1], which further comprises a fermented product using propionic acid bacteria.
[3] The nutritional composition according to [1] or [2], which further contains honey.
[4] The nutritional composition according to any one of [1] to [3] wherein the fermented milk is an yoghurt.
[5] The nutritional composition according to any one of [1] to [4] wherein the fermented milk is grouped by a strain selected from the group consisting of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Fermented milk fermented by at least one lactic acid bacterium.
[6] The nutritional composition according to any one of [1] to [5] wherein the dietary fiber is at least one selected from the group consisting of indigestible dextrin and pectin.
[7] The nutritional composition according to any one of [1] to [6] wherein the oligosaccharide is a galactooligosaccharide.
[8] The nutritional composition according to any one of [1] to [7] further comprising an n-3 fatty acid.
[9] The nutritional composition according to any one of [1] to [8] which is a composition for ingesting a subject in need of blood sugar management.
[10] A method for promoting secretion of GLP-1, which comprises the step of orally ingesting a nutritional composition of any one of [1] to [9].

In addition, the present invention also includes the following.
[11] A use of the nutritional composition according to any one of [1] to [9], which is for use in promoting GLP-1 secretion in a subject.
[12] A use for the production of a nutrient composition for promoting GLP-1 secretion, using a composition containing fermented milk, dietary fiber, and oligosaccharide.
[13] The use of the composition according to [12], further comprising a fermented product using propionic acid bacteria.
[14] The use of [12] or [13], wherein the composition further comprises honey.
[15] The use of any one of [12] to [14], wherein the fermented milk is an yoghurt.
[16] The use of any one of [12] to [15] wherein the fermented milk system utilizes at least one group selected from the group consisting of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Fermented milk fermented by lactic acid bacteria.
[17] The use of any one of [12] to [16], wherein the dietary fiber is at least one selected from the group consisting of indigestible dextrin and pectin.
[18] The use of any one of [12] to [17] wherein the oligosaccharide is a galactooligosaccharide.
[19] The use of any one of [12] to [18], which further comprises an n-3 fatty acid.

[Effects of the Invention]

The present invention provides a nutritional composition for promoting secretion of GLP-1 containing fermented milk, dietary fiber and oligosaccharide. Secretion of GLP-1 can be promoted by ingesting the nutritional composition of the present invention.

The nutritional composition of the present invention contains fermented milk, dietary fiber, and oligosaccharide, and is a nutritional composition for promoting GLP-1 secretion for promoting GLP-1 secretion.

In the present invention, "GLP-1 secretion promotion", more specifically, means promoting the secretion of GLP-1 in an organism, and does not particularly limit the confirmation method that has promoted the secretion of GLP-1, for example, by using The concentration of GLP-1 in circulating blood or plasma compared to the composition of the composition (for example, the general mobile food of Comparative Example 1 below) (hereinafter, it may be referred to simply as "GLP-1 concentration in blood" depending on the situation. ) to confirm for a meaningful high (for example, using t test to find a meaningful difference). In the present invention, the term "in vivo" means a subject which is ingested into a nutrient composition for promoting GLP-1 secretion of the present invention, preferably in a human or non-human animal, and more specifically refers to a mammal (e.g., human, monkey, large). Primates such as orangutans, baboons, chimpanzees; horses, cattle, buffalo, sheep, goats, pigs, camels, deer and other livestock animals; dogs, cats and other pet animals.

The nutritional composition of the present invention contains fermented milk. The fermented milk is a milk or a milk containing a fat-free milk solid component of the same grade or higher, and is fermented by lactic acid bacteria or yeast to form a paste or a liquid, or the like. The fermented milk which can be used for the nutritional composition of the present invention is not particularly limited, but is preferably a yoghurt. The fermented milk is a "fermented milk" specification that meets the requirements of the Ministry of Health, Labour and Welfare regulations, such as the specifications of the milk and dairy products, and the regulations of the Ministry of Health (the milk department, etc.) (before sterilization, the solid content of the non-fat milk is 8.0%). The above is the standard of the number of lactic acid bacteria or the number of yeasts of 10 million / mL or more. Further, the fat-free milk solid component is a component (mainly protein, lactose, mineral, etc.) which is left after the fat content is subtracted from the whole milk solid component, and the lactic acid bacteria and the yeast number are used before the sterilization. The inspection method specified in the regulations is carried out. Further, the fermented milk related to the present invention may be a sterilizer.

The method for producing fermented milk which can be used in the nutritional composition of the present invention is not particularly limited, and the fermented milk mixture can be subjected to a heat sterilization step by using a step of preparing a fermented milk mixture using raw material milk, and then the heat-sterilized fermented milk is used. The mixture is produced by adding a fermented mash and then performing a fermentation step (fermentation treatment). The fermented milk mixture is a raw material preparation obtained by mixing a fermented milk raw material, and in the raw material milk, a sugar, a sweetener, a stabilizer, a fragrance, etc., which are water and sugar, may be added (blended) as needed, and may be reacted It is necessary to prepare while dissolving while heating. The raw material milk contains raw milk, sterilized milk, skim milk, whole fat powder milk, skim milk powder, whole fat concentrated milk, skim milk concentrate, buttermilk, cream, fresh cream, cheese, whey protein concentrate (WPC), milk A clear protein isolate (WPI), α-lactalbumin (α-La), β-lactoglobulin (β-Lg), and a mixture of two or more of these. The fermented lactobacillus is an inoculum of lactic acid bacteria and yeast inoculated in order to ferment the fermented milk mixture. In the present invention, a well-known fermented lactobacillus can be suitably used in the fermented lactobacillus, but it is preferably a lactic acid bacteria. More preferably, at least one lactic acid bacterium selected from the group consisting of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus can be used, and more preferably, such a combination can be used, which is related to the present invention. The fermented milk is preferably fermented with at least one of the above preferred lactic acid bacteria. The amount of the fermented lactic acid bacteria to be added can be appropriately set in accordance with the amount of addition used in the well-known fermented milk production method. Further, the method of inoculating the fermented lactobacillus is not particularly limited, and a method conventionally used in the production of fermented milk can be suitably used. The conditions of the fermentation treatment can be appropriately set in consideration of the type of fermented milk, the desired flavor, the type of fermented milk mash used, and the like.

The lower limit of the blending amount of the fermented milk in the nutritional composition of the present invention (the total blending amount when two or more types of fermented milk are combined, the same applies hereinafter) is not particularly limited, but the nutritional composition of the present invention is in accordance with the above-mentioned milk portion. The blending amount of the "dairy lactic acid bacteria beverage" specification (before sterilization, the non-fat milk solid content is 3.0% or more, the lactic acid bacteria number or the yeast number content is 10 million/mL or more), that is, relative to the present invention In the total amount of the nutrient composition, the number of lactic acid bacteria or yeast from the fermented milk is preferably 10 million/mL or more, and the non-fat milk solid content from the fermented milk is 3.0% or more. Better.

More specifically, the lower limit of the blending amount of the fermented milk in the nutritional composition of the present invention is, for example, 25 g, more preferably 27 g, and most preferably 30 g per 100 mL of the nutritional composition. Further, the upper limit of the blending amount of the fermented milk in the nutritional composition of the present invention is not particularly limited, and for example, it is preferably 60 g, more preferably 58 g, and most preferably 56 g per 100 mL of the nutritional composition. Further, the lower limit and the upper limit may be arbitrarily combined (for example, it is preferably 25 to 60 g, more preferably 27 to 58 g, and most preferably 30 to 56 g per 100 mL of the nutritional composition).

Further, the lower limit of the blending amount of the lactic acid bacteria (lactic acid bacteria derived from the fermented milk) in the nutritional composition of the present invention (the total blending amount when two or more types of lactic acid bacteria are combined, the same applies hereinafter) is not particularly limited, and the nutrient composition per 100 mL is not limited. Among them, 10 ⁹ were the best in terms of the number of bacteria. The lactic acid bacteria and the yeast contained in the nutritional composition of the present invention contain, in addition to the bacteria, a dead bacterium of lactic acid bacteria or yeast, a broken product of lactic acid bacteria or yeast, a heat-treated product, such concentrates, dilutions, and dried substances. , frozen food.

Further, the blending amount of the fermented milk in the nutritional composition of the present invention is not particularly limited, and the amount of protein derived from the fermented milk is preferably 1.5 g, more preferably 2.0 g, and most preferably 2.4 g per 100 mL of the nutritional composition. Further, the upper limit of the blending amount of the fermented milk in the nutritional composition of the present invention is not particularly limited. For example, the amount of protein derived from the fermented milk is preferably 5.0 g per 100 mL of the nutritional composition, more preferably 4.5 g, and most preferably 4.0. g. Further, the lower limit and the upper limit may be arbitrarily combined (for example, the amount of protein derived from the fermented milk per 100 mL of the nutritional composition is preferably 1.5 to 5.0 g, more preferably 2.0 to 4.5 g, most preferably 2.4 to 4.0 g) .

The nutritional composition of the present invention may further contain other proteins other than the fermented milk protein. The protein is not particularly limited, and examples thereof include corn gluten protein, wheat gluten protein, soybean protein, wheat protein, milk protein, animal protein (including collagen) obtained from meat or fish, protein, and egg yolk. Etc., especially good milk protein. Preferred are whey protein, casein and salts thereof and the like. In addition, one type of the above-mentioned other proteins may be used alone or two or more types may be combined.

The protein component contained in the whey of the whey protein milk is representative of α-lactalbumin (α-La), β-lactoglobulin (β-Lg), immunoglobulin, and lactoferrin. protein. The nutritive composition of the present invention may also be used as the whey protein in the whey stock solution (sweet whey, acid whey, etc.), the concentrate thereof, the dried product (whey powder, etc.), and the frozen product thereof. Further, as the nutritional composition of the present invention, desalted whey, whey protein concentrate (WPC) and whey protein purified (WPI) may be used as the whey protein.

The aforementioned casein-based milk is one of a protein having a content of about 80% by weight. Precipitation occurs when the acid is added to the milk, which is casein. The casein salt is not particularly limited as long as it is acceptable in the case of adding food, and examples thereof include casein sodium, casein potassium, casein calcium, and casein magnesium. Among the casein salts, sodium caseinate is preferred. Sodium caseinate can be produced, for example, by reacting casein with sodium hydroxide or sodium hydrogencarbonate. Casein or casein salts are commercially available, and commercially available products can also be used.

The total blending amount of the protein in the nutritional composition of the present invention (including the protein derived from the fermented milk described above, and the blending amount of the aforementioned other protein or a combination thereof as needed) is not particularly limited, and is generally limited per 100 mL of the nutritional composition. 1.5 to 10 g, preferably 2 to 5 g.

The nutritional composition of the present invention may further contain a fermented product of propionic acid bacteria (that is, a fermented product using propionic acid bacteria). The fermented material using propionic acid bacteria is preferably a whey fermented product of propionic acid bacteria. The functional food material obtained by fermenting the whey with propionic acid bacteria using the whey fermentation product of propionic acid bacteria has a function of promoting the proliferation of F. faecalis. The propionic acid bacteria used for the whey fermentation described above are preferably Propionibacterium freudenreichii, and more preferably Propionibacterium faecalis ET-3 strain (Accession No.: FERM BP-8115). The aforementioned whey fermentation using propionic acid bacteria contains several species of F. faecalis proliferation-promoting factors, and among them, 1,4-dihydroxy-2-naphthoic acid (DHNA, 1,4-dihydroxy-2-naphthoic acid) is known. ) is the main substance.

The fermented product using propionic acid bacteria which can be used in the nutritional composition of the present invention can be directly used as a culture solution of propionic acid bacteria, or a concentrate, a diluted product or a dried product of the culture liquid can be used.

When the fermented product using propionic acid bacteria is contained in the nutrient composition of the present invention, the lower limit of the blending amount of the fermented product using propionic acid bacteria (the total blending amount when two or more kinds of the fermented products are combined, the same applies hereinafter) There is no particular limitation, and the amount of DHNA per 100 mL of the nutritional composition is preferably 1.0 μg, more preferably 1.3 μg, most preferably 1.5 μg. Further, the upper limit of the blending amount of the fermented product using propionic acid bacteria is not particularly limited, and the amount of DHNA per 100 mL of the nutritional composition is preferably 3.0 μg, more preferably 2.5 μg, and most preferably 2.0 μg. Further, the lower limit and the upper limit may be arbitrarily combined (for example, the amount of DHNA per 100 mL of the nutritional composition may be 1.0 to 3.0 μg, more preferably 1.3 to 2.5 μg, and most preferably 1.5 to 2.0 μg).

The nutritional composition of the present invention may further contain honey. When the honey is contained in the nutritional composition of the present invention, the lower limit of the blending amount of the honey (the total blending amount of the two or more types of honey, the same applies hereinafter) is not particularly limited, and is preferably 2.0 per 100 mL of the nutritional composition. g, more preferably 3.0 g, further may be 5.0 g, most preferably 5.8 g. Further, the upper limit of the blending amount of the aforementioned honey is not particularly limited, and it is preferably 15 g, more preferably 10 g, and most preferably 8.0 g per 100 mL of the nutritional composition. Further, the lower limit and the upper limit may be arbitrarily combined (for example, it may be 2.0 to 15 g per 100 mL of the nutritional composition, more preferably 3.0 to 10 g, and may be 5.0 to 8.0 g, most preferably 5.8 to 8.0 g).

The nutritional composition of the present invention contains dietary fiber. The dietary fiber which can be used for the nutritional composition of the present invention may, for example, be cellulose, hemicellulose, water-soluble hemicellulose, lignin, sodium alginate, sodium hypochlorite, carrageenan or fucoidan. , laminaria, sodium carboxymethylcellulose, polydextrin, amaranth, pectin, low molecular weight pectin, indigestible dextrin, Guanhua gum, low molecular weight Guanhua gum, gum arabic, glutinous honeydew Sugar, locust bean gum, polytriglucose, carterin, tragacanth, garnish, chitin, chitosan, resistant starch, etc., one of these may be used alone or in combination The above use is preferably an indigestible dextrin and/or pectin, and more preferably a combination of indigestible dextrin and pectin.

The lower limit of the blending amount of the dietary fiber in the nutritional composition of the present invention (the total blending amount when two or more kinds of dietary fibers are combined, the same applies hereinafter) is not particularly limited, and is preferably 1.0 g per 100 mL of the nutritional composition, more preferably It is 1.2 g, 1.4 g, 1.5 g, 1.8 g, and 2.0 g. Further, the upper limit of the blending amount of the dietary fiber in the nutritional composition of the present invention is not particularly limited, and is preferably 5.0 g, more preferably 4.0 g, most preferably 3.0 g per 100 mL of the nutritional composition. Further, the lower limit and the upper limit may be arbitrarily combined (for example, 1.0 to 5.0 g per 100 mL of the nutritional composition, more preferably 1.2 to 4.0 g, 1.4 to 3.0 g, 1.5 to 3.0 g, 1.8 to 3.0 g, 2.0). ~3.0g).

The nutritional composition of the present invention contains oligosaccharides. The oligosaccharide which can be used in the nutritional composition of the present invention may, for example, be a xylooligosaccharide, a fructooligosaccharide, a soybean oligosaccharide, an isomaltoligosaccharide, a lactulose oligosaccharide, a galactooligosaccharide, a lactulose or the like, and may be used alone. One of these may be used in combination of two or more kinds, and is preferably a galactooligosaccharide.

The lower limit of the amount of the oligosaccharide blended in the nutritional composition of the present invention (the total blending amount when two or more oligosaccharides are combined, the same applies hereinafter) is not particularly limited, and is preferably 0.1 g per 100 mL of the nutritional composition, more preferably It is 0.3 g, preferably 0.4 g. Further, the upper limit of the amount of oligosaccharide blending in the nutritional composition of the present invention is not particularly limited, and is preferably 1.5 g, more preferably 1.0 g, and most preferably 0.8 g per 100 mL of the nutritional composition. Further, the lower limit and the upper limit may be arbitrarily combined (for example, 0.1 to 1.5 g, more preferably 0.3 to 1.0 g, most preferably 0.4 to 0.8 g per 100 mL of the nutritional composition).

The nutritional composition of the present invention may further contain other saccharides in addition to the aforementioned honey and oligosaccharides. The saccharide is not particularly limited, and examples thereof include monosaccharides such as glucose, fructose, and galactose; disaccharides such as maltose, sucrose, and lactose; and starch (amylose, amylopectin), glycogen, and dextrin. The saccharide may be used alone or in combination of two or more.

The total amount of the saccharide in the nutritional composition of the present invention (including the honey, the oligosaccharide, and the condition, the amount of the lactose derived from the fermented milk, the other saccharide, or a combination thereof) is not particularly limited. For example, it is usually 5 to 30 g, preferably 8 to 25 g, more preferably 10 to 20 g, and most preferably 10 to 15 g per 100 mL of the nutritional composition.

The nutritional composition of the present invention may further contain a lipid. In this case, the lipid is preferably an n-3 fatty acid. The above-mentioned n-3 fatty acid may, for example, be EPA, DHA or α-linoleic acid, and may be used singly or in combination of two or more kinds thereof, preferably EPA and/or DHA. Examples of the fats and oils containing the n-3 fatty acid include perilla oil, linseed oil, linseed oil, fish oil, rapeseed oil, soybean oil, and salad oil. In the present invention, the n-3 fatty acids may be directly contained, or may be contained in the composition of the present invention in the form of fats and oils such as fish oil.

When the nutrient composition of the present invention contains the n-3 fatty acid, the lower limit of the blending amount of the n-3 fatty acid (the total blending amount when two or more n-3 fatty acids are combined, the same applies hereinafter) is not particularly limited. The limit is preferably 0.08 g, more preferably 0.10 g, and most preferably 0.15 g per 100 mL of the nutritional composition. Further, the upper limit of the blending amount of the n-3 fatty acid is not particularly limited, and it is preferably 3 g, more preferably 2.5 g, and most preferably 2 g per 100 mL of the nutritional composition. Further, the lower limit and the upper limit may be arbitrarily combined (for example, 0.08 to 3 g, more preferably 0.10 to 2.5 g, most preferably 0.15 to 2 g per 100 mL of the nutritional composition).

In the nutritional composition of the present invention, the lipid may also contain other fatty acids such as oleic acid, myristic acid, palmitoleic acid, linoleic acid, stearic acid, γ-linolenic acid, and arachidonic acid. Examples of the fats and oils containing the fatty acids include sunflower oil, rapeseed oil, olive oil, high oleic safflower oil, soybean oil, corn oil, palm oil, etc., and one of these may be used alone or in combination of two. Used above. Among them, linoleic acid, arachidonic acid, γ-linolenic acid and the like are n-6 fatty acids.

When the nutrient composition of the present invention contains the n-3 fatty acid and the n-6 fatty acid as the lipid, the mass ratio of the n-3 fatty acid to the n-6 fatty acid is relative to the n-3 fatty acid. When it is 1, the n-6 fatty acid is, for example, 5 or less, and is usually 0.5 or more and 4.0 or less, preferably 1.0 or more and 3.0 or less, more preferably 2.0 or more and 2.5 or less, and the optimum ratio is 2.3 or 2.5.

The lipid blending amount in the nutritional composition of the present invention (the total blending amount when two or more kinds of lipids are combined) is not particularly limited, and is usually 1 to 5 g, more preferably 2 to 4 g per 100 mL of the nutritional composition.

The nutritional composition of the present invention may further contain a vitamin component. The aforementioned vitamin component can be selected from the group consisting of vitamin A, vitamin D, vitamin E, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, vitamin K, niacin, folic acid, pantothenic acid, choline, carnitine and biotin. One or more of a plurality of species.

When the vitamin component is contained in the nutritional composition of the present invention, the vitamin component content (the blending amount, the total blending amount when two or more kinds of the vitamin component are combined) is not particularly limited. For example, 100 to 100 mL of the nutritional composition can be used. 300mg.

The nutritional composition of the present invention may further contain a mineral component. The mineral component may be a plurality of one or more selected from the group consisting of sodium, potassium, calcium, magnesium, phosphorus, iron, zinc, copper, manganese, cadmium, molybdenum, selenium, iodine, and chlorine.

When the nutrient composition of the present invention contains the mineral component, the content of the mineral component (the blending amount also includes the blending amount from the fermented milk mineral depending on the situation, and when the two or more mineral components are combined, the blending is total The amount) is not particularly limited, and for example, 5 to 550 mg per 100 mL of the nutritional composition can be used.

The nutritional composition of the present invention may further contain a food additive such as a fragrance, a sweetener (for example, a sugar alcohol, a high-intensity sweetener), an emulsifier, a pH adjuster, a tackifier, and a gelling agent.

The heat of the nutritional composition of the present invention is not particularly limited, and is preferably 1 kcal/mL to 2 kcal/mL, more preferably 1 kcal/mL to 1.5 kcal/mL, and particularly preferably 1 kcal/mL to 1.2 kcal/mL. .

The form of the nutritional composition of the present invention is not particularly limited, and may be, for example, a solid, a semi-solid, a liquid, a liquid, a gel, a paste, or the like. Therefore, the nutritional composition of the present invention can be ingested orally or via a tube (stomach tube, intestinal tube, or nasogastric tube) as, for example, a diet, a drink, a nutrient, a nutritional supplement, a pharmaceutical, or the like. Specifically, the nutritional composition of the present invention can be made into a mobile food, a semi-flowing food, a jelly, a gel, a mousse, an ice cream, a dairy lactic acid bacteria beverage (bacteria, sterilization), a milkshake, a high-calorie nutritional supplement, and a high Calorie-like foods, foods, foods, special-purpose foods, foods for patients, comprehensive nutritious foods, nutritional supplements, foods for specific health care, functional foods, processed foods, etc. Preferred are mobile food, semi-flow food, jelly, gel, mousse, ice cream, dairy lactic acid bacteria beverage (bacteria, sterilization), milkshake, high-calorie nutritional supplement, high-calorie creamy food, more preferably mobile Food, semi-mobile food, jelly, gel, ice cream, high-calorie creamy food, especially for mobile food, semi-mobile food, dairy lactic acid bacteria beverage (bacteria, sterilization). Further, the nutritional composition of the present invention can be applied to nutritional management such as diabetes, high invasive medical treatment patients, and elderly people, such as low sugar tolerance and management of calorie replenishment and nutritional supplementation of blood glucose subjects.

The use or method for the use of the nutrient composition of the present invention by using the fermented milk, dietary fiber and oligosaccharide in combination to promote the secretion of GLP-1 or to increase the concentration of GLP-1 in the blood to a high value . In addition, the nutrient composition of the present invention can be used for the purpose of promoting GLP-1 secretion, GLP-1 can achieve efficacy, inhibiting glucagon secretion, suppressing appetite, preventing or improving diabetes, lowering blood pressure, protecting blood vessels, and the like. (preferably a non-therapeutic method). These methods comprise the step of subjecting a subject to ingestion, preferably by oral ingestion, of the nutritional composition of the invention. The aforementioned subject is a subject which promotes the secretion of GLP-1, for example, a subject who needs to manage blood sugar, and more specifically, a subject having low glucose tolerance such as the aforementioned diabetic patient, a highly invasive medical treatment patient, and an elderly person is preferable. .

The intake amount of the nutritional composition of the present invention can be considered in consideration of the species, age, body weight, sex, and purpose of ingestion of the subject, and it is not possible to generalize it according to individual circumstances, but generally, the total daily caloric intake of the subject is The amount of calories (calorie amount) of the nutritional composition of the invention is preferably from 10 to 100 kcal%, more preferably from 20 to 100 kcal%, and may be taken once a day or several times.

In addition, the Propionibacterium faecalis ET-3 strain was deposited in the Center for Patent and Biological Storage of the Industrial and Technological Research Institute of the National Institute of Industrial Science and Technology (April, 1st, 2001). After the 6th), the pipe is transferred to the international deposit and given the registration number FERM BP-8115.

[Examples]

Hereinafter, the present invention will be more specifically described on the basis of examples and comparative examples. Moreover, this embodiment does not impose any limitation on the invention.

(Comparative Example 1)
The composition of the previous basic composition (general mobile food) was prepared according to the composition shown in Table 1 below. And the composition of Table 1 indicates the composition per 100 mL, 100 kcal (100 kcal/100 mL) (the same applies hereinafter). Further, the edible fat and oil described in Table 1 contained 0.45 g/100 mL of the n-6 fatty acid.

(Example 1)
Based on the general flow food composition of Comparative Example 1, the nutritional composition 1 having the composition shown in Table 1 below was adjusted. Further, the fermented milk protein described in Table 1 is a protein derived from Yogurt after fermentation of the raw material milk by Bulgarian bacillus and Streptococcus thermophilus. Further, the lipids shown in Table 1 contained 0.19 g/100 mL of the n-3 fatty acid.

(Test Example 1)
Twelve Sprague-Dawley male rats (6 weeks old, Japan SLC Co., Ltd.) were acclimated for about one week, and then divided into equal parts according to body weight so that the average body weight between the groups was nearly equal. The ingestion group 1 (n=6) of the prepared nutritional composition 1 and the ingestion group 2 (n=6) of the general mobile food prepared by the ingestion of Comparative Example 1 were started, and the breeding test was started. In the feed, a nutrient composition 1 or a lyophilized product obtained by freeze-drying a general mobile food is used. And the ingestion group 1 is used in the breeding experiment, and the feed containing the general flowing food and the nutrient composition 1 in a ratio of 1:1 is used, and the nutrient composition is used only from the fourth day from the start of the breeding test to the third day of the breeding. Feed for breeding. Moreover, during the breeding test period, cage feeding was used for breeding in order to prevent the rats from eating the grass.

After the 5th day of the 14th day after the start of the above-mentioned breeding experiment, the two groups of the ingestion group 1 and the ingestion group 2 were started to fast, and the next day (the 15th day from the start of the breeding experiment) was about 8:30 in the morning. The rats were allowed to freely ingest 5 g of each feed (nutrient composition 1 or general flowing food (lyophilized product)), and portal vein blood was collected using isoflurane anesthesia 30 minutes after the free ingestion. GLP-1 concentration in the portal vein was measured in the portal vein blood (unit: pM). The GLP-1 concentration was measured using a Glucagon-like peptide-1 (Active) ELISA (Millipore, EGLP-35K EMD). The statistical processing system used SPSS version 23 (IBM), and the comparison between the two groups was determined by Student's t.

The GLP-1 concentration in the portal vein plasma was shown in Fig. 1 after freely ingesting 5 g of each feed (nutrient composition 1 or general flowing food) for 30 minutes. As a result, the protein, lipid, and saccharide contents are the same regardless of each other, and the GLP-1 concentration in the portal vein plasma is such that the intake group 1 of the nutrient composition 1 is ingested, and the ingested group of the general mobile food is ingested 2 . A meaningful high value is displayed ("*" in Figure 1 indicates the t-test result, and the P-value is less than 0.05).

From the results of this test, the nutritional composition of the present invention containing fermented milk, dietary fiber and oligosaccharide was confirmed to promote the secretion of GLP-1.

[Industrial availability]

The present invention finds a nutrient composition containing fermented milk, dietary fiber and oligosaccharide, which promotes GLP-1 secretion. The nutritional composition of the present invention can be effectively used for calorie replenishment of a subject having low sugar tolerance and a need to manage blood sugar, such as a diabetic patient, a patient with high invasive medical treatment, and an elderly person, and can be effectively applied to the industry.

Fig. 1 shows the concentration of GLP-1 in the portal vein plasma after 30 minutes from the rats in which the rat was ingested with 5 g of the nutritional composition 1 or the lyophilized product of the general mobile food after the fasting in the test example 1 using the rat.

Claims (10)

A nutrient composition for promoting GLP-1 secretion, which comprises fermented milk, dietary fiber, and oligosaccharide. The nutrient composition of claim 1, which further comprises a fermented product using propionic acid bacteria. The nutritional composition of claim 1 or 2, which further comprises honey. The nutritional composition according to any one of claims 1 to 3, wherein the fermented milk is yoghurt. The nutritional composition according to any one of claims 1 to 4, wherein the fermented milk is fermented by at least one lactic acid bacterium selected from the group consisting of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus Made of fermented milk. The nutritional composition according to any one of claims 1 to 5, wherein the dietary fiber is at least one selected from the group consisting of indigestible dextrin and pectin. The nutritional composition according to any one of claims 1 to 6, wherein the oligosaccharide is a galactooligosaccharide. The nutritional composition according to any one of claims 1 to 7, which further comprises an n-3 fatty acid. The nutritional composition according to any one of claims 1 to 8, which is a composition for ingesting a subject in need of blood sugar management. A method for promoting secretion of GLP-1, which comprises the step of orally ingesting a subject with a nutritional composition according to any one of claims 1 to 9.