WO2019139113A1 - Composition nutritionnelle favorisant la sécrétion de glp-1 - Google Patents

Composition nutritionnelle favorisant la sécrétion de glp-1 Download PDF

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WO2019139113A1
WO2019139113A1 PCT/JP2019/000644 JP2019000644W WO2019139113A1 WO 2019139113 A1 WO2019139113 A1 WO 2019139113A1 JP 2019000644 W JP2019000644 W JP 2019000644W WO 2019139113 A1 WO2019139113 A1 WO 2019139113A1
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Prior art keywords
nutritional composition
glp
present
secretion
fermented milk
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PCT/JP2019/000644
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English (en)
Japanese (ja)
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粂　久枝
惠子 岡崎
欣也 芦田
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株式会社明治
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Priority to JP2019564754A priority Critical patent/JPWO2019139113A1/ja
Publication of WO2019139113A1 publication Critical patent/WO2019139113A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A23L33/12—Fatty acids or derivatives thereof
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/195—Proteins from microorganisms

Definitions

  • the present invention relates to a nutritional composition that promotes the secretion of the incretin hormone GLP-1.
  • Glucagon-like peptide-1 (GLP-1) is a type of incretin hormone that is secreted from the digestive tract by dietary intake and promotes secretion of insulin from the pancreas.
  • GLP-1 is secreted from L cells, one of the endocrine cells in the digestive tract, in response to nutrient influx into the digestive tract, and binds to the GLP-1 receptor on the surface of pancreatic ⁇ cells, Promotes insulin secretion from within beta cells. Furthermore, it is known that GLP-1 suppresses the secretion of glucagon, which is a hormone that raises blood glucose levels, and also has actions such as protection action and growth promotion of pancreatic ⁇ cells.
  • WO 2017/018500 describes a GLP-1 secretion promoter characterized by containing D-psicose as an active ingredient. It is done.
  • Japanese Patent Laid-Open No. 2017-36279 describes a GLP-1 secretion promoter containing Gaueditsia sinensis Lam of the leguminous plant genus Saikai or an extract thereof as an active ingredient.
  • JP-A-2017-203002 Patent Document 3 describes a composition for promoting GLP-1 secretion which contains rice endosperm globulin as an active ingredient.
  • An object of the present invention is to provide a novel nutritional composition capable of promoting the secretion of GLP-1.
  • the present inventors found that the nutritional composition containing fermented milk, dietary fiber and oligosaccharides has a protein, lipid and carbohydrate content as compared to a general liquid diet which is a conventional basic nutritional composition. It was found to promote the secretion of GLP-1 despite being nearly identical.
  • the present invention is as follows.
  • a nutritional composition for promoting GLP-1 secretion comprising fermented milk, dietary fiber, and an oligosaccharide.
  • the fermented milk is fermented by at least one lactic acid bacteria selected from the group consisting of Lactobacillus delbrueckii subsp.
  • the present invention also includes the following contents.
  • the composition further comprises a propionic acid-fermented product.
  • the use according to [12] or [13], wherein the composition further comprises honey.
  • the fermented milk is fermented by at least one lactic acid bacteria selected from the group consisting of Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus thermophilus.
  • the dietary fiber is at least one selected from the group consisting of indigestible dextrin and pectin.
  • the oligosaccharide is a galactooligosaccharide.
  • the composition further comprises an n-3 fatty acid.
  • the present invention provides a nutritional composition for promoting GLP-1 secretion, which comprises fermented milk, dietary fiber, and an oligosaccharide.
  • a nutritional composition for promoting GLP-1 secretion which comprises fermented milk, dietary fiber, and an oligosaccharide.
  • the nutritional composition of the present invention is a nutritional composition for promoting GLP-1 secretion, which comprises fermented milk, dietary fiber, and an oligosaccharide and is used to promote GLP-1 secretion.
  • GLP-1 secretion promotion more specifically means that GLP-1 secretion is promoted in vivo, and a method for confirming that GLP-1 secretion is promoted.
  • concentration of GLP-1 in circulating blood or plasma for example, as compared to when a composition having a conventional basic composition (for example, the general liquid food of Comparative Example 1 below) is ingested.
  • a composition having a conventional basic composition for example, the general liquid food of Comparative Example 1 below
  • in vivo refers to a subject to which the nutritional composition for promoting GLP-1 secretion of the present invention is taken, preferably a human or non-human animal, more specifically, a mammal. Indicates the body of an animal (eg, primates such as humans, monkeys, gorillas, baboons, chimpanzees; domestic animals such as horses, cattle, buffalo, sheep, goats, pigs, camels, deer etc .; companion animals such as dogs and cats) .
  • an animal eg, primates such as humans, monkeys, gorillas, baboons, chimpanzees; domestic animals such as horses, cattle, buffalo, sheep, goats, pigs, camels, deer etc .; companion animals such as dogs and cats.
  • the nutritional composition of the present invention comprises fermented milk.
  • Fermented milk is obtained by fermenting milk or milk or the like containing non-fat milk solids equal to or more than this with lactic acid bacteria or yeast to make paste-like or liquid form, or freezing these.
  • the fermented milk used for the nutritional composition of the present invention is not particularly limited, but is preferably yogurt.
  • the non-fat milk solid content refers to the remaining components (mainly, protein, lactose, minerals, etc.) obtained by subtracting the fat content from the total milk solid content, and the number of lactic acid bacteria and yeast is the number before the sterilization. It is measured by the inspection method specified by the Ministry of Milk, etc.
  • the fermented milk according to the present invention may be sterilized.
  • the method for producing fermented milk used in the nutritional composition of the present invention is not particularly limited, but a process of preparing a fermented milk mix using raw material milk, a process of heat sterilizing the fermented milk mix, heat pasteurized fermented milk mix It is manufactured through the process (fermentation process) to which fermented milk starter is added and fermented.
  • the fermented milk mix is a raw material preparation in which raw materials of fermented milk are mixed, and water, saccharides such as sugar, sweeteners, stabilizers, flavors and the like are added to the raw material milk as required. (Formulation), and if necessary, dissolve and prepare while warming.
  • the raw material milk includes raw milk, pasteurized milk, skimmed milk, whole milk powder, skimmed milk powder, whole fat concentrated milk, skimmed milk concentrate, buttermilk, butter, cream, cheese, whey protein concentrate (WPC), whey protein single And the like (WPI), ⁇ -lactalbumin ( ⁇ -La), ⁇ -lactoglobulin ( ⁇ -Lg), and a mixture of two or more of them.
  • the said fermented milk starter means seed bacteria, such as lactic acid bacteria and yeast, in order to ferment the said fermented milk mix.
  • a known fermented milk starter can be suitably used as the fermented milk starter, but is preferably a lactic acid bacteria starter.
  • At least one lactic acid bacterium selected from the group consisting of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus can be used, and furthermore, Preferably, a combination of these may be used, and the fermented milk according to the present invention is preferably fermented milk fermented by at least one of the preferred lactic acid bacteria.
  • the addition amount of the fermented milk starter can be appropriately set in accordance with the addition amount employed in a known method of producing fermented milk.
  • the method for inoculating the fermented milk starter is also not particularly limited, and any method conventionally used for producing fermented milk can be used as appropriate.
  • the conditions of the said fermentation process can consider the kind of fermented milk, a desired flavor, the kind of fermented milk starter to be used, etc., and can be set suitably.
  • the lower limit of the blended amount of fermented milk in the nutritional composition of the present invention is not particularly limited, but the nutritional composition of the present invention is , The standard of "dairy lactic acid bacteria beverage" by the said Ministry of Milk, etc.
  • the content of non-fat milk solid content is 3.0% or more
  • the content of the number of lactic acid bacteria or the number of yeast is 10,000,000 / mL or more A compound amount satisfying the above), that is, an amount of 10,000,000 / mL or more as the number of lactic acid bacteria derived from the fermented milk or the number of yeast based on the total number of nutrient compositions of the present invention It is more preferable that it is the quantity which will be 3.0% or more as non-fat milk solid content derived from the said fermented milk.
  • the lower limit of the blending amount of fermented milk in the nutritional composition of the present invention is preferably 25 g, more preferably 27 g, still more preferably 30 g, per 100 mL of the nutritional composition.
  • the upper limit of the blending amount of fermented milk in the nutritional composition of the present invention is preferably, but not limited to, 60 g, more preferably 58 g, still more preferably 56 g, per 100 mL of the nutritional composition.
  • these lower limits and upper limits can be arbitrarily combined (for example, 25 to 60 g, preferably 27 to 58 g, more preferably 30 to 56 g, per 100 mL of the nutritional composition).
  • the lower limit of the compounding amount of the above-mentioned lactic acid bacteria (lactic acid bacteria derived from the above-mentioned fermented milk) in the nutritional composition of the present invention is particularly limited although it is not carried out, it is more preferable that it is 10 ⁇ 9 > in conversion of viable count per 100 mL of nutrient composition.
  • the lactic acid bacteria and yeast contained in the nutritional composition of the present invention include dead bacteria of lactic acid bacteria or yeasts as well as viable bacteria, crushed products of lactic acid bacteria or yeasts and heat-treated products, concentrates and dilutions thereof Also includes dried matter and frozen matter.
  • the blending amount of fermented milk in the nutritional composition of the present invention is not particularly limited, but the amount of protein derived from fermented milk per 100 mL of nutritional composition is preferably 1.5 g, more preferably 2.0 g More preferably, it is 2.4 g.
  • the upper limit of the blending amount of fermented milk in the nutritional composition of the present invention is not particularly limited, but the amount of protein derived from fermented milk per 100 mL of the nutritional composition is preferably 5.0 g, more preferably 4. It is 5 g, more preferably 4.0 g.
  • these lower limits and upper limits can be arbitrarily combined (for example, 1.5 to 5.0 g, preferably 2.0 to 4.5 g, as the amount of protein derived from fermented milk per 100 mL of the nutritional composition) , More preferably 2.4 to 4.0 g).
  • the nutritional composition of the present invention may further contain other proteins other than the protein derived from the fermented milk.
  • proteins are not particularly limited, and include, for example, corn gluten, wheat gluten, soy protein, wheat protein, milk protein, animal protein (including collagen) obtained from meat or fish, egg white, egg yolk etc.
  • milk proteins Preferably, whey protein, casein and salts thereof and the like are used.
  • the other proteins one of the above-described proteins may be used alone, or a combination of two or more may be used.
  • the whey protein is a protein component contained in milk whey, and typical components include ⁇ -lactalbumin ( ⁇ -La), ⁇ -lactoglobulin ( ⁇ -Lg), immunoglobulin and lactoferrin .
  • ⁇ -La ⁇ -lactalbumin
  • ⁇ -Lg ⁇ -lactoglobulin
  • immunoglobulin lactoferrin
  • a stock solution of whey sweet whey, acid whey etc.
  • a concentrate thereof, a dried product thereof (whey powder etc.) and a frozen product thereof can also be used as the whey protein.
  • the nutritional composition of the present invention can also be used as the whey protein, such as desalted whey, whey protein concentrate (WPC) and purified whey protein (WPI).
  • the casein is a type of protein contained in milk at a ratio of about 80% by weight. Addition of acid to milk results in precipitation, which is casein.
  • the caseinate is not particularly limited as long as the addition to food is acceptable, and examples thereof include sodium caseinate, potassium casein, calcium casein and magnesium casein. Of these caseinates, sodium caseinate is preferred.
  • Casein sodium can be produced, for example, by reacting casein with sodium hydroxide or sodium hydrogen carbonate. Casein or caseinate is commercially available, and commercially available products may be used.
  • the total blending amount of proteins in the nutritional composition of the present invention (a blending amount including the protein derived from the fermented milk and, if necessary, the other protein or a combination thereof) is not particularly limited, but the nutritional composition
  • the amount can be generally 1.5 to 10 g, preferably 2 to 5 g, per 100 mL.
  • the nutritional composition of the present invention may further contain a propionate fermented product (ie, a propionate fermented product).
  • the fermented product by propionic acid bacteria is preferably a whey fermented product by propionic acid bacteria.
  • the whey fermented product by propionic acid bacteria is a functional food material obtained by fermenting whey with propionic acid bacteria, and has a function of promoting the growth of bifidobacteria.
  • the propionibacteria used for fermentation of the whey are preferably Propionibacterium freudenreichii species, more preferably Propionibacterium freudenreich ET-3 (Accession No .: FERM BP-8115).
  • the whey fermented product by propionic acid bacteria contains several types of bifidobacteria growth promoting factors, and among them, it is known that 1,4-dihydroxy-2-naphthoic acid (DHNA) is a main substance.
  • DHNA 1,4-dihydroxy-2-naphthoic acid
  • the fermented product by propionic acid bacteria used in the nutritional composition of the present invention may be a culture solution of propionic acid bacteria as it is, but it may be a concentrate, a diluted product, or a dried product of the culture solution. Good.
  • the compounding amount of the fermented product by the propionic acid bacterium (the total compounding amount when the fermented product is a combination of two or more types, the same applies hereinafter)
  • the lower limit of) is not particularly limited, but the amount of DHNA is preferably 1.0 ⁇ g, more preferably 1.3 ⁇ g, still more preferably 1.5 ⁇ g, per 100 mL of the nutritional composition.
  • the upper limit of the content of the fermented product by propionic acid bacteria is not particularly limited, but the amount of DHNA per 100 mL of the nutritional composition is preferably 3.0 ⁇ g, more preferably 2.5 ⁇ g, and still more preferably 2.
  • the amount of DHNA per 100 mL of the nutritional composition is 1.0 to 3.0 ⁇ g, preferably 1.3 to 2.5 ⁇ g, more preferably 1) .5-2.0 ⁇ g).
  • the nutritional composition of the present invention may further comprise honey.
  • the lower limit of the blending amount of the honey (total blending amount when the honey is a combination of two or more species, the same applies hereinafter) is not particularly limited.
  • the amount is preferably 2.0 g, more preferably 3.0 g, still more preferably 5.0 g, particularly preferably 5.8 g, per 100 mL of the composition.
  • the upper limit of the amount of honey is not particularly limited, but is preferably 15 g, more preferably 10 g, and still more preferably 8.0 g, per 100 mL of the nutritional composition.
  • these lower limits and upper limits can be combined arbitrarily (for example, 2.0 to 15 g, preferably 3.0 to 10 g, more preferably 5.0 to 8.0 g, further preferably 5.0 to 8.0 g, per 100 mL of the nutritional composition). Preferably 5.8 to 8.0 g).
  • the nutritional composition of the present invention comprises dietary fiber.
  • Dietary fibers used in the nutritional composition of the present invention include, for example, cellulose, hemicellulose, water-soluble hemicellulose, lignin, sodium alginate, reduced alginate sodium, carrageenan, fucoidan, laminaran, carboxymethylcellulose Na, polydextrose, agar, Pectin, low molecular weight pectin, resistant digestive dextrin, guar gum, low molecular weight guar gum, gum arabic, konjac mannan, locust bean gum, pullulan, curdlan, curdlan, xanthan gum, gellan gum, chitin, chitosan, resistant starch and the like.
  • One of these may be used alone, or two or more of them may be used in combination, preferably indigestible dextrin and / or pectin, more preferably indigestible dextrin and pectin. It is a match.
  • the lower limit of the blending amount of dietary fiber (total blending amount when dietary fiber is a combination of two or more, the same applies hereinafter) in the nutritional composition of the present invention is not particularly limited, but preferably 100 mL of nutritional composition. Is preferably 1.0 g, more preferably 1.2 g, 1.4 g, 1.5 g, 1.8 g, 2.0 g.
  • the upper limit of the amount of dietary fiber in the nutritional composition of the present invention is not particularly limited, but preferably 5.0 g, more preferably 4.0 g, still more preferably 3.0 g, per 100 mL of the nutritional composition. is there.
  • these lower limits and upper limits can be combined arbitrarily (for example, 1.0 to 5.0 g, preferably 1.2 to 4.0 g, 1.4 to 3.0 g, per 100 mL of the nutritional composition) 1.5 to 3.0 g, 1.8 to 3.0 g, 2.0 to 3.0 g).
  • the nutritional composition of the present invention comprises an oligosaccharide.
  • oligosaccharides used in the nutritional composition of the present invention include xylooligosaccharides, fructooligosaccharides, soybean oligosaccharides, isomaltooligosaccharides, milk fruit oligosaccharides, galactooligosaccharides, lactulose and the like, and one of them is exemplified. May be used alone or in combination of two or more, but galactooligosaccharides are preferred.
  • the lower limit of the compounding amount of oligosaccharides (total compounding amount when oligosaccharides are a combination of two or more, the same applies hereinafter) in the nutritional composition of the present invention is not particularly limited, but preferably 100 mL of nutritional composition Is 0.1 g, more preferably 0.3 g, still more preferably 0.4 g.
  • the upper limit of the amount of dietary fiber in the nutritional composition of the present invention is not particularly limited, but preferably 1.5 g, more preferably 1.0 g, still more preferably 0.8 g, per 100 mL of the nutritional composition. is there.
  • these lower limits and upper limits can each be combined arbitrarily (for example, 0.1 to 1.5 g, preferably 0.3 to 1.0 g, more preferably 0.4 to 0 per 100 mL of the nutritional composition) .8g).
  • the nutritional composition of the present invention may further contain other saccharides other than the honey and the oligosaccharide.
  • Such sugars are not particularly limited, but, for example, monosaccharides such as glucose (glucose), fructose (fructose), galactose; disaccharides such as maltose (malt sugar), sucrose (sucrose), lactose (lactose);
  • polysaccharides such as starch (amylose, amylopectin), glycogen, dextrin, etc. One of these may be used alone or in combination of two or more.
  • the total content of carbohydrates in the nutritional composition of the present invention is particularly Although there is no limitation, it can be usually 5 to 30 g, preferably 8 to 25 g, more preferably 10 to 20 g, and still more 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 which case the lipid is preferably an n-3 fatty acid.
  • the n-3 fatty acid include EPA, DHA, ⁇ -linolenic acid, etc. One of these may be used alone or in combination of two or more.
  • EPA and And / or DHA examples of the fat and oil containing the n-3 fatty acid include perilla oil, linseed oil, sesame oil, fish oil, rapeseed oil, soybean oil, salad oil and the like.
  • these n-3 fatty acids may be contained directly or in the form of fats and oils such as fish oil.
  • the blending amount of the n-3 fatty acid (the total blending amount when the n-3 fatty acid is a combination of two or more kinds, the same or less)
  • the lower limit of is not particularly limited, but is preferably 0.08 g, more preferably 0.10 g, still more preferably 0.15 g, per 100 mL of the nutritional composition.
  • the upper limit of the content of the n-3 fatty acid is not particularly limited, but is preferably 3 g, more preferably 2.5 g, and still more preferably 2 g, per 100 mL of the nutritional composition.
  • these lower limits and upper limits can each be arbitrarily combined (for example, 0.08 to 3 g, preferably 0.10 to 2.5 g, more preferably 0.15 to 2 g, per 100 mL of the nutritional composition).
  • the nutritional composition of the present invention may further contain, as the lipid, a fatty acid such as oleic acid, palmitic acid, palmitoleic acid, linoleic acid, stearic acid, ⁇ -linolenic acid, arachidonic acid and the like.
  • a fatty acid such as oleic acid, palmitic acid, palmitoleic acid, linoleic acid, stearic acid, ⁇ -linolenic acid, arachidonic acid and the like.
  • a fatty acid such as oleic acid, palmitic acid, palmitoleic acid, linoleic acid, stearic acid, ⁇ -linolenic acid, arachidonic acid and the like.
  • the mass ratio of the n-3 fatty acid to the n-6 fatty acid is n-
  • the n-6 fatty acid is, for example, 5 or less, usually 0.5 or more and 4.0 or less, preferably 1.0 or more and 3.0 or less, and more preferably 2.0 or more, relative to 1 of the 3 fatty acids The ratio is more preferably 2.3 or 2.5.
  • the blending amount of the lipid (total blending amount when the lipid is a combination of two or more) in the nutritional composition of the present invention is not particularly limited, but generally 1 to 5 g, preferably 100 mL per 100 mL of the nutritional composition. It can be 2 to 4 g.
  • the nutritional composition of the present invention may further contain a vitamin component.
  • the vitamin component is 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 It is possible to use one or two or more of them.
  • the content of the vitamin component is not particularly limited, For example, it can be 100 to 300 mg per 100 mL of the nutritional composition.
  • the nutritional composition of the present invention may further contain a mineral component.
  • a mineral component one or more selected from the group consisting of sodium, potassium, calcium, magnesium, phosphorus, iron, zinc, copper, manganese, chromium, molybdenum, selenium, iodine, and chlorine It can be done.
  • the content of the mineral component (the compounding amount, optionally, the compounding amount of the mineral derived from the fermented milk, and the mineral component is a combination of two or more types
  • the total blending amount is not particularly limited, it may be, for example, 5 to 550 mg per 100 mL of the nutritional composition.
  • the nutritional composition of the present invention may further contain food additives such as flavors, sweeteners (eg, sugar alcohol, high sweetness sweeteners), emulsifiers, pH adjusters, thickeners, gelling agents and the like.
  • food additives such as flavors, sweeteners (eg, sugar alcohol, high sweetness sweeteners), emulsifiers, pH adjusters, thickeners, gelling agents and the like.
  • the energy of the nutritional composition of the present invention is not particularly limited, but 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. It is 2 kcal / mL.
  • the form of the nutritional composition of the present invention is not particularly limited, and may be, for example, solid, semisolid, liquid, liquid, gel, paste and the like.
  • the composition of the present invention can be taken orally or through a tube (gastric fistula, intestinal fistula, transnasal tube) as, for example, a meal, a beverage, a nutrient, a supplement, a medicine and the like.
  • the nutritional composition of the present invention is liquid food, semi-liquid food, jelly, gel, mousse, ice cream, dairy lactic acid bacteria drink (live bacteria, sterilization), shake, high energy supplement, high energy paste, It may be in the form of a meal alternative food and drink, a care food, a special purpose food, a food for the sick, a general nutrition food, a nutritional supplement, a food for specified health, a functional indication food, a processed food and the like.
  • liquid food, semi-liquid food, jelly, gel, mousse, ice cream, dairy lactic acid bacteria drink live bacteria, sterilization
  • shake high energy supplement, high energy paste
  • liquid food, semi-solid Liquid food, jelly, gel, ice cream, high energy paste particularly preferably liquid food, semi-liquid food, dairy lactic acid bacteria drink (live bacteria, sterilization).
  • the nutritional composition of the present invention is particularly useful for nutritional management such as energy supply and nutritional supply of subjects requiring glucose tolerance, such as diabetic patients, patients in a highly invasive stage, elderly people, etc. with decreased glucose tolerance. .
  • the nutritional composition of the present invention contains the above-mentioned fermented milk, dietary fiber, and oligosaccharide in combination to promote the secretion of GLP-1 or the method for promoting GLP-1 secretion, or to increase the blood GLP-1 concentration. It can be used for the purpose or method of In addition, according to the nutritional composition of the present invention, in order to promote the secretion of GLP-1, GLP-1 works well, for suppressing glucagon secretion, suppressing appetite, preventing or improving diabetes, lowering blood pressure, blood vessel protection, etc. Or for non-therapeutic methods (preferably non-therapeutic methods). These methods include the step of ingesting (preferably orally) the nutritional composition of the present invention.
  • the subject is a subject who successfully promotes the secretion of GLP-1, for example, a subject requiring blood glucose control, more specifically, a decrease in glucose tolerance of the above-mentioned diabetic patients, patients in a highly invasive stage, elderly people, etc. Preferred subjects.
  • the intake amount of the nutritional composition of the present invention can not be generally specified because it is appropriately determined according to individual cases in consideration of the species, age, weight, sex, purpose of intake, etc. of the subject to be ingested.
  • the amount of energy (calorie amount) of the nutritional composition of the present invention relative to the total daily energy intake of the subject is preferably 10 to 100 kcal%, preferably 20 to 100 kcal%. More preferably, it can be taken once or several times a day.
  • Propionibacterium freudenreich ET-3 is a National Organized Institute of Advanced Industrial Science and Technology, International Patent Organism Depositary, National Institute of Advanced Industrial Science and Technology, Tsukuba, Ibaraki Prefecture, Japan. 6) and then transferred to an international deposit under the accession number FERM BP-8115.
  • composition of a conventional basic composition was prepared to have the composition shown in Table 1 below.
  • composition of Table 1 shows a composition per 100 mL and 100 kcal (100 kcal / 100 mL) (the same applies to the following).
  • the edible fat and oil described in Table 1 contained 0.45 g / 100 mL of n-6 fatty acid.
  • Example 1 The nutritional composition 1 was adjusted based on the composition of the general liquid food of Comparative Example 1 to obtain the composition shown in Table 1 below.
  • fermented milk origin protein of Table 1 shows the protein derived from the yoghurt which fermented process raw material milk by Lactobacillus del Brucky subspecies bulgaricus and Streptococcus thermophilus.
  • the lipids described in Table 1 contained 0.19 g / 100 mL of n-3 fatty acid.
  • Intake group 1 was fed with only a mixture of general liquid food and nutritional composition 1 at 1: 1 in a breeding test, and after 3 days of breeding from the start of the breeding test, from the fourth day, only feed of nutritional composition 1 Bred. During the breeding test period, the animals were bred with a blanket cage to avoid eating the floor.
  • the fasting is started in the intake group 1 and the intake group 2 after 17:00 pm on the 14th day from the start of the breeding test, and each feed is taken from about 8:30 am on the next day (the 15th day from the breeding test start) 5 g of (Nutrient composition 1 or a general liquid food (lyophilized product)) was freely consumed, and 30 minutes after the free intake, portal blood was collected under isoflurane anesthesia.
  • the portal vein blood thus collected was measured for GLP-1 concentration (unit: pM) in portal blood plasma.
  • GLP-1 concentration was measured using Glucagon-like peptide-1 (Active) ELISA (Millipore EGLP-35K EMD).
  • SPSS version 23 IBM was used, and comparison between two groups was performed by Student's t test.
  • the portal vein plasma GLP-1 concentration after 30 minutes of free intake of 5 g of each feed is shown in FIG.
  • the portal vein plasma GLP-1 concentration of the intake group 1 ingesting the nutritional composition 1 is more protein, lipid, and carbohydrate mutually than in the intake group 2 ingesting the general liquid diet.
  • the content was the same, it showed a significantly high value ("*" in FIG. 1 shows that P value was less than 0.05 as a result of t test).
  • a nutritional composition comprising fermented milk, dietary fiber, and oligosaccharides promotes the secretion of GLP-1.
  • the nutritional composition of the present invention can be used for energy supplementation of subjects requiring glucose tolerance, such as diabetic patients, patients in a highly invasive stage, elderly people, etc. with reduced glucose tolerance, and is very useful industrially.

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Abstract

L'invention concerne une composition nutritionnelle pouvant favoriser la sécrétion de GLP-1, à la suite de la découverte qu'une composition nutritionnelle comprenant du lait fermenté, une fibre alimentaire et un oligosaccharide favorise la sécrétion de GLP­‑1 qui est une hormone incrétine. Cette composition nutritionnelle est utile comme supplémentation énergétique de sujets ayant une tolérance au glucose réduite, tels que des patients diabétiques, des patients vivant des périodes hautement invasives, et les personnes âgées.
PCT/JP2019/000644 2018-01-12 2019-01-11 Composition nutritionnelle favorisant la sécrétion de glp-1 WO2019139113A1 (fr)

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JP7402629B2 (ja) 2019-07-19 2023-12-21 国立大学法人東京農工大学 プロピオン酸菌発酵物含有組成物

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