WO2005027656A1 - 機能性甘味料 - Google Patents
機能性甘味料 Download PDFInfo
- Publication number
- WO2005027656A1 WO2005027656A1 PCT/JP2004/013827 JP2004013827W WO2005027656A1 WO 2005027656 A1 WO2005027656 A1 WO 2005027656A1 JP 2004013827 W JP2004013827 W JP 2004013827W WO 2005027656 A1 WO2005027656 A1 WO 2005027656A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- corosolic acid
- extract
- banaba
- sweetener
- inhibitor
- Prior art date
Links
- 235000003599 food sweetener Nutrition 0.000 title claims abstract description 22
- 239000003765 sweetening agent Substances 0.000 title claims abstract description 22
- QNMKGMUGYVWVFQ-UHFFFAOYSA-N 2alpha-Hydroxyursolic acid Natural products CC12CC(O)C(O)C(C)(C)C1CCC1(C)C2CC=C2C3C(C)C(C)(C)CCC3(C(O)=O)CCC21C QNMKGMUGYVWVFQ-UHFFFAOYSA-N 0.000 claims abstract description 46
- FRWNAQDBODEVAL-VMPITWQZSA-N (5e)-5-[(4-nitrophenyl)methylidene]-2-sulfanylidene-1,3-thiazolidin-4-one Chemical compound C1=CC([N+](=O)[O-])=CC=C1\C=C\1C(=O)NC(=S)S/1 FRWNAQDBODEVAL-VMPITWQZSA-N 0.000 claims abstract description 45
- 239000003112 inhibitor Substances 0.000 claims abstract description 18
- 101710184309 Probable sucrose-6-phosphate hydrolase Proteins 0.000 claims abstract description 10
- 102400000472 Sucrase Human genes 0.000 claims abstract description 10
- 101710112652 Sucrose-6-phosphate hydrolase Proteins 0.000 claims abstract description 10
- 235000011073 invertase Nutrition 0.000 claims abstract description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 9
- 229930006000 Sucrose Natural products 0.000 claims abstract description 9
- 239000005720 sucrose Substances 0.000 claims abstract description 9
- 229920001353 Dextrin Polymers 0.000 claims abstract description 7
- 239000004375 Dextrin Substances 0.000 claims abstract description 7
- 235000019425 dextrin Nutrition 0.000 claims abstract description 7
- LXBIFEVIBLOUGU-JGWLITMVSA-N duvoglustat Chemical group OC[C@H]1NC[C@H](O)[C@@H](O)[C@@H]1O LXBIFEVIBLOUGU-JGWLITMVSA-N 0.000 claims description 10
- LXBIFEVIBLOUGU-UHFFFAOYSA-N Deoxymannojirimycin Natural products OCC1NCC(O)C(O)C1O LXBIFEVIBLOUGU-UHFFFAOYSA-N 0.000 claims description 5
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 5
- 125000003599 L-arabinosyl group Chemical group C1([C@H](O)[C@@H](O)[C@@H](O)CO1)* 0.000 claims 1
- 239000008280 blood Substances 0.000 description 27
- 210000004369 blood Anatomy 0.000 description 27
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 19
- 239000008103 glucose Substances 0.000 description 19
- 238000000034 method Methods 0.000 description 18
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 15
- 235000000346 sugar Nutrition 0.000 description 14
- 239000012141 concentrate Substances 0.000 description 12
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 10
- 238000010521 absorption reaction Methods 0.000 description 9
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 9
- 238000001035 drying Methods 0.000 description 7
- 238000000605 extraction Methods 0.000 description 7
- 230000003914 insulin secretion Effects 0.000 description 7
- 230000029087 digestion Effects 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 4
- SRBFZHDQGSBBOR-HWQSCIPKSA-N L-arabinopyranose Chemical compound O[C@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-HWQSCIPKSA-N 0.000 description 4
- 150000001720 carbohydrates Chemical class 0.000 description 4
- 206010012601 diabetes mellitus Diseases 0.000 description 4
- 239000002532 enzyme inhibitor Substances 0.000 description 4
- 230000002401 inhibitory effect Effects 0.000 description 4
- 229940125396 insulin Drugs 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 230000002093 peripheral effect Effects 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- WFDIJRYMOXRFFG-UHFFFAOYSA-N Acetic anhydride Chemical compound CC(=O)OC(C)=O WFDIJRYMOXRFFG-UHFFFAOYSA-N 0.000 description 3
- 102000038379 digestive enzymes Human genes 0.000 description 3
- 108091007734 digestive enzymes Proteins 0.000 description 3
- 238000004128 high performance liquid chromatography Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 description 3
- 235000013824 polyphenols Nutrition 0.000 description 3
- 238000000746 purification Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 2
- 102000004877 Insulin Human genes 0.000 description 2
- 108090001061 Insulin Proteins 0.000 description 2
- 244000198896 Lagerstroemia speciosa Species 0.000 description 2
- 241000234295 Musa Species 0.000 description 2
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 2
- 241000219926 Myrtaceae Species 0.000 description 2
- JUJWROOIHBZHMG-UHFFFAOYSA-N Pyridine Chemical compound C1=CC=NC=C1 JUJWROOIHBZHMG-UHFFFAOYSA-N 0.000 description 2
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 125000002252 acyl group Chemical group 0.000 description 2
- 229940002010 banana extract Drugs 0.000 description 2
- 238000004440 column chromatography Methods 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 229940125532 enzyme inhibitor Drugs 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 230000000144 pharmacologic effect Effects 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 230000028327 secretion Effects 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 238000010898 silica gel chromatography Methods 0.000 description 2
- 229910052938 sodium sulfate Inorganic materials 0.000 description 2
- 235000011152 sodium sulphate Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 235000018553 tannin Nutrition 0.000 description 2
- 229920001864 tannin Polymers 0.000 description 2
- 239000001648 tannin Substances 0.000 description 2
- RZVAJINKPMORJF-UHFFFAOYSA-N Acetaminophen Chemical compound CC(=O)NC1=CC=C(O)C=C1 RZVAJINKPMORJF-UHFFFAOYSA-N 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 241000699670 Mus sp. Species 0.000 description 1
- 241000283973 Oryctolagus cuniculus Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241001125046 Sardina pilchardus Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000015724 Trifolium pratense Nutrition 0.000 description 1
- -1 acetyl corosolic acid Chemical compound 0.000 description 1
- 230000021736 acetylation Effects 0.000 description 1
- 238000006640 acetylation reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000010933 acylation Effects 0.000 description 1
- 238000005917 acylation reaction Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 230000003178 anti-diabetic effect Effects 0.000 description 1
- 239000003472 antidiabetic agent Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000036765 blood level Effects 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 230000004190 glucose uptake Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002608 insulinlike Effects 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 238000004811 liquid chromatography Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 210000000653 nervous system Anatomy 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- BDERNNFJNOPAEC-UHFFFAOYSA-N propan-1-ol Chemical compound CCCO BDERNNFJNOPAEC-UHFFFAOYSA-N 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- UMJSCPRVCHMLSP-UHFFFAOYSA-N pyridine Natural products COC1=CC=CN=C1 UMJSCPRVCHMLSP-UHFFFAOYSA-N 0.000 description 1
- 238000001953 recrystallisation Methods 0.000 description 1
- 235000013526 red clover Nutrition 0.000 description 1
- 238000010992 reflux Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000019512 sardine Nutrition 0.000 description 1
- 230000009291 secondary effect Effects 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/185—Acids; Anhydrides, halides or salts thereof, e.g. sulfur acids, imidic, hydrazonic or hydroximic acids
- A61K31/19—Carboxylic acids, e.g. valproic acid
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/70—Carbohydrates; Sugars; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P3/00—Drugs for disorders of the metabolism
- A61P3/08—Drugs for disorders of the metabolism for glucose homeostasis
- A61P3/10—Drugs for disorders of the metabolism for glucose homeostasis for hyperglycaemia, e.g. antidiabetics
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P43/00—Drugs for specific purposes, not provided for in groups A61P1/00-A61P41/00
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/04—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing vitamins, antibiotics, other medicaments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to a functional sweetener.
- Corosolic acid is a force that exists in hundreds of plants and is currently mainly banana (
- Banaba belongs to the family Myrtaceae in the order Myrtaceae, and is a type of red clover that is distributed in tropical Asia. Recently, in Japan, the effects of treating diabetes and suppressing blood sugar levels have attracted attention, and the number of people who drink health tea and the like is increasing.
- Patent Document 1 discloses that type III diabetic mice were administered a diet mixed with 3% banaba extract powder extract for 1 week, and then reared on a diet mixed with 5% banaba extract powder extract for 3 weeks. It is disclosed that the blood glucose level was significantly suppressed as compared with a control that did not receive the powder extract.
- Patent document 1 JP-A-5-310587
- Non-Patent Document 1 F. Garcia, J. Philip.Med.Assoc., 20, 395 (1940)
- Such a pharmacological effect of vanapa is considered to involve an inhibitory effect of amylase and lipase in JP-A-9-227398. It has been disclosed that when an ingestion is performed in an appropriate manner, the above-mentioned inhibitory effect can suppress an increase in blood glucose.
- the blood sugar level-suppressing action of banaba extract is mainly due to corosolic acid, The contribution of enzyme inhibitors is secondary.
- corosolic acid promotes early secretion of insulin.
- Insulin stimulated by corosolic acid stimulates the uptake of glucose, which subsequently began to increase in the blood, into peripheral cells, lowering blood sugar levels.
- This decrease in blood glucose suppresses the increase in insulin secretion that would otherwise have been caused by increased glucose, and consequently corosolic acid suppresses total insulin secretion.
- corosolic acid itself has an insulin-like action of promoting glucose uptake by peripheral cells, as has been pointed out, and therefore, this aspect also suppresses the blood glucose level. Since corosolic acid acts only in the presence of blood glucose at a certain concentration or higher, corosolic acid is an excellent food additive, and is therefore an excellent food additive. It is also a safe and high antidiabetic substance.
- Corosolic acid In the treatment of diabetes, it is important to suppress blood sugar levels. In recent years, however, it has also been important to suppress excessive insulin secretion as a factor affecting overall health. Many foods are distributed. Corosolic acid temporarily promotes insulin secretion initially, but is important as a low-insulin substance because it suppresses total insulin secretion. In addition, rapid changes in blood sugar levels affect the nervous system, so it is necessary to keep blood sugar levels low. Corosolic acid is a substance that exactly meets such demands.
- corosolic acid which promotes the uptake of glucose into peripheral cells, works, so that the blood glucose level is stabilized earlier than when corosolic acid is not ingested. If it can be utilized, corosolic acid will further enhance the blood sugar level suppressing effect.
- the present inventor has found that a secondary effect, a digestive enzyme inhibitor of banaba extract, has been shown in previous studies. Focusing on the contribution of harmful substances, a significant inhibitory effect on blood glucose level can be obtained by ingesting banaba extract because digestive enzyme inhibitors delay digestion and absorption of saccharides, which is not because they inhibit digestion and absorption of saccharides, and were absorbed during that time Corosolinic acid It was thought to promote S-insulin secretion and to promote the uptake of sugars taken up in peripheral cells with a slight delay. This idea was based on the rat's idea that blood glucose levels are reduced when vanapa extract is administered simultaneously with starch, a polysaccharide, but not when glucose is administered as a monosaccharide.
- the present invention provides a sweetener (functional sweetener) obtained by adding corosolic acid and at least one selected from the group consisting of a sucrase inhibitor and an indigestible dextrin to sucrose.
- a sucrase inhibitor L-arabinose and 1-deoxynojirimycin are preferred.
- Indigestible dextrin is a substance that suppresses a rapid rise in blood glucose by inhibiting digestion and absorption of saccharides.
- the sweetener of the present invention may contain other additive components in a range that does not impair its effect.
- sucrose and a sucrase inhibitor or a digestion / absorption inhibitor are taken more than when sucrose alone is taken.
- the blood sugar level is stable even when compared.
- a sweetener having a blood sugar level-suppressing action similar to that of the banaba extract and containing no tannin or any other component having a favorable action can be obtained.
- Corosolic acid contained in the sweetener (functional sweetener) of the present invention is a banaba extract or banana extract. It can be produced from Napa extract concentrate.
- Banaba extract is obtained by extracting banaba leaves with hot water or an alcohol such as methanol, ethanol, propanol or the like or an aqueous solution of these alcohols.
- the main components are corosolic acid and banaba polyphenol (banana leaves). It is an extraction component containing the polyphenols contained therein, and can be extracted by the following method.
- Banaba leaves as a raw material of banaba extract are banaba produced in the Philippines and the like (
- Drying of fresh leaves may be any of natural drying, air drying, and forced drying. Drying is carried out by so-called toasted drying so that the water content is not more than 20% by weight, preferably not more than 10% by weight. This is desirable for preventing the growth of microorganisms and for preservation stability.
- the dried banaba leaf may be extracted as it is, but it is desirable to extract it by pulverizing or shredding.
- the method and conditions for extracting and concentrating the dried banaba leaves with hot water or alcohol are not particularly limited, but it is preferable to employ a method and conditions that allow corosolic acid to be contained in the concentrate at a certain ratio. That is, it is desirable that corosolic acid be contained in a proportion of 0.1 to 15 mg per 100 mg of the concentrate when the banaba extract is added to the banaba extract concentrate described below. Further, the content ratio of corosolic acid is preferably 0.2 to 12 mg S per 100 mg of the concentrate, particularly preferably 0.5 to 10 mg. Suitable extraction methods and conditions are as follows.
- Method 2 3 to 20 times by weight of an aqueous methanol or methanol solution (methanol content: 50 to 90% by weight) is added to the dried banaba leaf crushed rice cake, and the mixture is heated and refluxed in the same manner as in Method 1. Extract.
- the extraction operation is preferably performed at a temperature in the range of room temperature to 65 ° C for 30 minutes to 12 hours. The extraction operation can be performed not only once but also repeatedly two or more times.
- Method 3 3-20 weight times of hot water is added to the dried banaba leaf crushed sardine, and the temperature is 50-90 ° C, preferably 60-85 ° C, for 30 minutes-12 hours. The mixture is extracted by heating to reflux.
- the above methods for extracting banaba extract 13 can also be combined as appropriate. For example, Method 1 and Method 2 can be combined. Of these methods, method 1 and method 2 are preferred, and method 1 is particularly preferred.
- Banaba extract is generally concentrated and dried to be processed into a banaba extract concentrate for easy handling. Concentration and drying after extraction are preferably performed in a relatively short time because the active ingredient may be deteriorated if the concentrate is kept at a high temperature for a long time. For this purpose, it is advantageous to carry out concentration and drying under reduced pressure.
- the extract obtained by the above method is filtered and concentrated under reduced pressure at a temperature of 60 ° C or less, and the obtained solid is reduced under reduced pressure at a temperature of 50 to 70 ° C (under reduced pressure higher than that at the time of concentration). ) To dry. The solid thus obtained is pulverized to obtain a powdery concentrate.
- Banaba extract concentrate is not limited to powder form, but may be in tablet form or granule form.
- the banana extract concentrate obtained by such a method has corosolic acid, banaba polyphenol and other active ingredients.
- the banaba extract is suspended in water and then distributed to ether, hexane, or the like to remove low-polarity components first.
- the aqueous layer is sequentially eluted with water, methanol and acetone using Diaion HP-20 column chromatography or the like.
- the methanol-eluting fraction containing corosolic acid is separated and purified by silica gel column chromatography and high performance liquid chromatography to isolate corosolic acid.
- Corosolic acid isolated and purified from banaba extract or banaba extract concentrate is used as it is.
- the acylation for example, acetylation
- the acyl group is removed to obtain high-purity corosolic acid, which may be used.
- corosolic acid is acetylated, for example, first, the corosolic acid isolated and purified as described above is dissolved in anhydrous pyridine, acetic anhydride is added, and the mixture is left at room temperature for about 12 hours.
- extract multiple times (about three times) with a black mouth form is obtained.
- the port-form layer is dehydrated with sodium sulfate and filtered to remove sodium sulfate.
- the port-form is distilled off under reduced pressure, and acetyl corosolic acid is removed by recrystallization from hexane. Obtainable. By removing the acyl group from the thus obtained acylo-doro corosolic acid, it is possible to obtain very high purity (approximately 100%) of corosolic acid.
- Mixing can be performed by powdering each of the above components.
- Sucrose is heated at normal pressure or under pressure to melt (about 180 ° C under normal pressure), and then corosolic acid, It may be dissolved with a sucrase inhibitor (L-arabinose, 1-deoxynojirimycin, etc.) or a digestion-absorption inhibitor (blood glucose inhibitor) (indigestible dextrin, etc.).
- a sucrase inhibitor L-arabinose, 1-deoxynojirimycin, etc.
- a digestion-absorption inhibitor blood glucose inhibitor
- the sweetener (functional sweetener) of the present invention is considered assuming that a person consumes about 50g of sucrose per day. Should contain 1 / 10,000 (preferably 1 / 50,000) corosolic acid to sucrose.
- sucrase inhibitors L-arabinose, 1-deoxynojirimycin, etc.
- digestion-absorption inhibitors blood sugar suppressing substances
- the sweetener of the present invention can be used in the general food manufacturing industry such as the confectionery industry and the beverage manufacturing industry. It can also be used as an ingredient in health foods for people with diabetes and its potential.
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Animal Behavior & Ethology (AREA)
- Medicinal Chemistry (AREA)
- Public Health (AREA)
- General Health & Medical Sciences (AREA)
- Veterinary Medicine (AREA)
- Engineering & Computer Science (AREA)
- Pharmacology & Pharmacy (AREA)
- Diabetes (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Epidemiology (AREA)
- Organic Chemistry (AREA)
- General Chemical & Material Sciences (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Emergency Medicine (AREA)
- Molecular Biology (AREA)
- Obesity (AREA)
- Endocrinology (AREA)
- Hematology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Nutrition Science (AREA)
- Medicines Containing Plant Substances (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seasonings (AREA)
- Medicinal Preparation (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
Abstract
Description
Claims
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP04788010A EP1673985A4 (en) | 2003-09-22 | 2004-09-22 | FUNCTIONAL SWEETSTYLE |
JP2005514105A JPWO2005027656A1 (ja) | 2003-09-22 | 2004-09-22 | 機能性甘味料 |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US50389103P | 2003-09-22 | 2003-09-22 | |
US60/503891 | 2003-09-22 |
Publications (1)
Publication Number | Publication Date |
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WO2005027656A1 true WO2005027656A1 (ja) | 2005-03-31 |
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ID=34375413
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP2004/013827 WO2005027656A1 (ja) | 2003-09-22 | 2004-09-22 | 機能性甘味料 |
Country Status (3)
Country | Link |
---|---|
EP (1) | EP1673985A4 (ja) |
JP (1) | JPWO2005027656A1 (ja) |
WO (1) | WO2005027656A1 (ja) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2009184992A (ja) * | 2008-02-08 | 2009-08-20 | Nagaoka Koryo Kk | フルクトース吸収阻害剤、組成物、食品および医薬製剤、動物飼料 |
JP2013010715A (ja) * | 2011-06-29 | 2013-01-17 | Nippon Flour Mills Co Ltd | う蝕予防剤、歯周病予防剤及び口腔用組成物 |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US9101160B2 (en) | 2005-11-23 | 2015-08-11 | The Coca-Cola Company | Condiments with high-potency sweetener |
US8017168B2 (en) | 2006-11-02 | 2011-09-13 | The Coca-Cola Company | High-potency sweetener composition with rubisco protein, rubiscolin, rubiscolin derivatives, ace inhibitory peptides, and combinations thereof, and compositions sweetened therewith |
US20080107787A1 (en) * | 2006-11-02 | 2008-05-08 | The Coca-Cola Company | Anti-Diabetic Composition with High-Potency Sweetener |
CN101797008B (zh) * | 2009-12-23 | 2012-09-05 | 济南圣泉唐和唐生物科技有限公司 | 一种抑制发烊和返砂的糖果 |
Citations (4)
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JP2001048802A (ja) * | 1999-08-06 | 2001-02-20 | Kenko Tsusho Kk | 糖尿病に有効な健康補助食品およびその使用方法、並びに糖尿病に有効な食品配合剤 |
JP2002051735A (ja) * | 2001-06-26 | 2002-02-19 | Fancl Corp | 食品組成物 |
JP2002154967A (ja) * | 2000-11-15 | 2002-05-28 | Makoto Fujii | 糖尿病治療剤 |
JP2002205949A (ja) * | 2001-01-04 | 2002-07-23 | Yuusu Techno Corporation:Kk | 代謝異常改善方法およびそのための組成物 |
Family Cites Families (6)
Publication number | Priority date | Publication date | Assignee | Title |
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JP3541200B2 (ja) * | 1992-08-07 | 2004-07-07 | 松谷化学工業株式会社 | 食品に肥満、耐糖能障害を予防する作用を付与する方法、同予防作用を有する食品および砂糖調製品 |
WO1994012057A1 (en) * | 1992-11-25 | 1994-06-09 | Fujisawa Pharmaceutical Co., Ltd. | Diet sweetener |
JP2001333728A (ja) * | 2000-05-25 | 2001-12-04 | Nisshin Sugar Mfg Co Ltd | 桑葉エキス配合甘味料およびその製造方法 |
JP2002012547A (ja) * | 2000-06-28 | 2002-01-15 | Ito En Ltd | 糖質分解阻害剤、インスリン分泌抑制剤及び健康飲食物 |
US20030004215A1 (en) * | 2001-06-15 | 2003-01-02 | Van Laere Katrien Maria Jozefa | Dietetic preparation and method for inhibiting intestinal carbohydrate absorption |
JP2004149471A (ja) * | 2002-10-31 | 2004-05-27 | Shiratori Pharmaceutical Co Ltd | 血糖低下剤 |
-
2004
- 2004-09-22 JP JP2005514105A patent/JPWO2005027656A1/ja active Pending
- 2004-09-22 EP EP04788010A patent/EP1673985A4/en not_active Withdrawn
- 2004-09-22 WO PCT/JP2004/013827 patent/WO2005027656A1/ja active Application Filing
Patent Citations (4)
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JP2001048802A (ja) * | 1999-08-06 | 2001-02-20 | Kenko Tsusho Kk | 糖尿病に有効な健康補助食品およびその使用方法、並びに糖尿病に有効な食品配合剤 |
JP2002154967A (ja) * | 2000-11-15 | 2002-05-28 | Makoto Fujii | 糖尿病治療剤 |
JP2002205949A (ja) * | 2001-01-04 | 2002-07-23 | Yuusu Techno Corporation:Kk | 代謝異常改善方法およびそのための組成物 |
JP2002051735A (ja) * | 2001-06-26 | 2002-02-19 | Fancl Corp | 食品組成物 |
Non-Patent Citations (1)
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2009184992A (ja) * | 2008-02-08 | 2009-08-20 | Nagaoka Koryo Kk | フルクトース吸収阻害剤、組成物、食品および医薬製剤、動物飼料 |
JP2013010715A (ja) * | 2011-06-29 | 2013-01-17 | Nippon Flour Mills Co Ltd | う蝕予防剤、歯周病予防剤及び口腔用組成物 |
Also Published As
Publication number | Publication date |
---|---|
JPWO2005027656A1 (ja) | 2007-11-15 |
EP1673985A4 (en) | 2007-03-14 |
EP1673985A1 (en) | 2006-06-28 |
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