WO2021095707A1 - Composition pour réduction de la glycémie ou pour réduction de l'indice glycémique, ou combinaison - Google Patents

Composition pour réduction de la glycémie ou pour réduction de l'indice glycémique, ou combinaison Download PDF

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Publication number
WO2021095707A1
WO2021095707A1 PCT/JP2020/041825 JP2020041825W WO2021095707A1 WO 2021095707 A1 WO2021095707 A1 WO 2021095707A1 JP 2020041825 W JP2020041825 W JP 2020041825W WO 2021095707 A1 WO2021095707 A1 WO 2021095707A1
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yeast extract
food
food composition
value
yeast
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PCT/JP2020/041825
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English (en)
Japanese (ja)
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光重 冨永
近藤　敦
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テーブルマーク株式会社
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    • 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
    • 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
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • A23L31/10—Yeasts or derivatives thereof
    • A23L31/15—Extracts
    • 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
    • A23L33/14—Yeasts or derivatives thereof
    • A23L33/145—Extracts
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/48—Hydrolases (3) acting on peptide bonds (3.4)
    • C12N9/50—Proteinases, e.g. Endopeptidases (3.4.21-3.4.25)
    • C12N9/52—Proteinases, e.g. Endopeptidases (3.4.21-3.4.25) derived from bacteria or Archaea
    • C12N9/54—Proteinases, e.g. Endopeptidases (3.4.21-3.4.25) derived from bacteria or Archaea bacteria being Bacillus

Definitions

  • the present invention relates to a food composition or combination for lowering blood glucose level or GI level.
  • the present invention also relates to a method for enhancing the blood glucose lowering effect of a food composition and / or a food, or a method for reducing the GI value of the food composition and / or the food.
  • the present invention further relates to a method for improving the blood glucose lowering function of yeast extract, a method for improving the GI value reducing function of yeast extract, or a yeast extract having improved blood glucose lowering function and / or GI value reducing function. ..
  • Blood sugar level is the concentration of glucose (dextrose) in the blood.
  • Human blood glucose levels are maintained in a very narrow range of normal levels by hormones such as insulin, which lowers blood glucose levels, glucagon, which raises blood glucose levels, adrenaline, cortisol, and growth hormone.
  • hormones such as insulin, which lowers blood glucose levels, glucagon, which raises blood glucose levels, adrenaline, cortisol, and growth hormone.
  • glucose in the body is important as an energy source, high-concentration glucose causes a glycation reaction and damages microvessels, which is harmful to the living body. Therefore, the concentration (blood sugar level) is always kept within a certain range by insulin or the like. ing.
  • brewed yeast contains a substance having hypoglycemic properties.
  • the substance is a quinoline derivative having a chromium-binding ability (molecular weight 174) (Special Fair 6-86379).
  • a chromium-binding ability molecular weight 174
  • Eden et al Described in vitro studies using rat adipocytes that yeast extract derived from brewer's yeast enhances glucose uptake into adipocytes by insulin (N. Edens, et al). .: J Nutr. 2002 Jun; 132 (6): 1141-1148).
  • the data in this document are only in vitro data, and the effect when actually administered to animals has not been clarified.
  • a dried yeast extract obtained from Saccharomyces cerevisiae containing 2.5% by weight or more of glutathione per dried mycelium has an effect of suppressing an increase in blood glucose level in mice fed a high-fat powdered feed. It states that.
  • the GI value was devised as a guideline for lowering the blood glucose level, and is widely used as an index for raising or lowering the blood glucose level in foods and the like.
  • the main low GI foods that have been developed so far are mainly by combining each food to suppress the rise in blood sugar level and by replacing the sugar with other materials such as indigestible dextrin. It was to adjust the amount.
  • WO2017 / 179691 describes a food composition for lowering blood glucose level or GI level.
  • the food composition contains a yeast extract of Saccharomyces yeast.
  • the document describes that a GI value can be lowered by combining a food containing cereals as a main raw material with a sauce or sauce containing a yeast extract of the genus Saccharomyces.
  • An object of the present invention is to provide a food composition or combination for lowering blood glucose level or reducing GI level.
  • the present inventors have found that a yeast extract treated with an endoprotease derived from Bacillus amyloliquefaciens has a remarkable blood glucose level lowering effect and a GI level lowering effect, and conceived the food composition of the present invention. did.
  • the present invention also uses a yeast extract treated with an endoprotease derived from Bacillus amyloliquefaciens to enhance a food composition and / or a method for enhancing the blood glucose lowering effect of a food, or the food composition and /.
  • a method for reducing the GI value of the food concerned is provided.
  • the present invention further comprises a method for improving the blood glucose lowering function of yeast extract, a method for improving the GI value reducing function of yeast extract, or a yeast extract having improved blood glucose lowering function and / or GI value reducing function. provide.
  • the present invention includes, but is not limited to, the following aspects [Aspect 1].
  • a food composition for lowering blood glucose levels which contains a yeast extract treated with an endoprotease derived from Bacillus amyloliquefaciens.
  • a food composition for reducing GI value which contains a yeast extract treated with an endoprotease derived from Bacillus amyloliquefaciens.
  • Aspect 3 The food composition according to aspect 1 or 2, wherein the yeast extract is a yeast extract belonging to the genus Saccharomyces or a yeast belonging to the genus Candida.
  • yeast extract is a yeast extract of a yeast belonging to Saccharomyces cerevisiae or a yeast belonging to Candida uchilis.
  • the endoprotease derived from Bacillus amyloliquefaciens is Protin SD-NY10® or Neutrase®.
  • the yeast extract was treated with an endoproperase derived from Bacillus amyloliquefaciens at a concentration of 0.1% by weight-5% by weight based on the weight of yeast. Composition.
  • Aspect 7 The food composition according to any one of aspects 1-6, wherein the yeast extract treated with an endoprotease derived from Bacillus amyloliquefaciens contains a polymer having a molecular weight of 3000 or more.
  • the food composition according to any one of aspects 1-7 which is in the form of liquid, gel, paste, solid, powder or granules.
  • a cereal-based food that comprises the food composition containing a yeast extract treated with an endoprotease derived from Bacillus amyloliquefaciens and / or a grain to be combined with the food composition. How to increase the blood sugar level lowering effect of yeast.
  • a cereal-based food that comprises the food composition containing a yeast extract treated with an endoprotease derived from Bacillus amyloliquefaciens and / or a grain to be combined with the food composition. How to reduce the GI value of.
  • the food containing grains as the main raw material is rice, noodles, rice cake, bread, okonomiyaki, takoyaki, monjayaki, pizza, tortilla, dots, Chinese steamed bun, chijimi, cereal food or confectionery. ..
  • Aspect 13 The combination according to any one of aspects 11 or 12 for use in lowering blood glucose levels.
  • Aspect 14 The combination according to any one of aspects 11-13 for use in reducing the GI value.
  • a method for enhancing the blood glucose level lowering effect of the food composition and / or the food which comprises combining the food composition according to any one of aspects 1-8 with a food containing grains as a main raw material.
  • a method for reducing the GI value of the food composition and / or the food which comprises combining the food composition according to any one of aspects 1-8 with a food containing a grain as a main raw material.
  • a method for improving the blood glucose lowering function of a yeast extract which comprises treating the yeast extract with an endoprotease derived from Bacillus amyloliquefaciens.
  • a method for improving the GI value reducing function of a yeast extract which comprises treating the yeast extract with an endoprotease derived from Bacillus amyloliquefaciens.
  • a yeast extract with improved blood glucose lowering function and / or GI level lowering function which is treated with an endoprotease derived from Bacillus amyloliquefaciens.
  • the food composition of the present invention exhibits a remarkable blood glucose level lowering effect and a GI level lowering effect by containing a yeast extract treated with an endotype protease derived from Bacillus amyloliquefaciens.
  • FIG. 1 shows a yeast extract (standard 1) treated with an endoprotease derived from Bacillus amyloliquefaciens, a high molecular weight (molecular weight 3000 or more) fraction and a low molecular weight (molecular weight 3000 or less) fraction of the standard 1. Is shown as a result of fractionation by molecular weight.
  • the vertical axis (mAU) indicates the absorbance.
  • the present invention relates to a food composition for lowering blood glucose level, which contains a yeast extract treated with an endoprotease derived from Bacillus amyloliquefaciens.
  • the present invention also relates to a food composition for reducing GI value, which contains a yeast extract treated with an endoprotease derived from Bacillus amyloliquefaciens.
  • Protein bond hydrolases are enzymes that hydrolase and catabolize proteins and polypeptides.
  • Endotype protease is a type that cleaves the center of the sequence of a protein or peptide chain.
  • the endoprotease used for the enzymatic treatment of yeast extract in the present invention is derived from Bacillus amyloliquefaciens. Proteases derived from the genus Bacillus (mixture or species unknown) and proteases derived from Bacillus subtilis are not included.
  • the endoprotease derived from Bacillus amyloliquefaciens is Protin SD-NY10® or Neutrase®.
  • Protin SD-NY10 registered trademark
  • Neutrase registered trademark
  • Novozymes Japan an alkaline protease used for proteolysis (extracts, seasonings, etc.). Both are used in food.
  • yeast extract is an extract extracted by autolyzing useful components of yeast and treating them with enzymes, hot water, etc.
  • the method for extracting yeast extract is not particularly limited, and the yeast extract is extracted by, for example, hot water extraction, enzymatic decomposition extraction, autolysis extraction, or the like.
  • yeast extract is not a food additive and is classified as a food like soy sauce and kelp extract.
  • Yeast extract contains amino acids, nucleic acid-related substances, minerals, and vitamins as its main components, and contains more nucleic acids, a type that contains almost no nucleic acids and contains only amino acids, and a well-balanced content of both nucleic acids and amino acids. There are types to do, etc.
  • the yeast species from which the yeast extract contained in the food composition is derived is not particularly limited.
  • the yeast extract is, without limitation, a yeast extract belonging to the genus Saccharomyces sp. Or a yeast extract belonging to the genus Candida sp.
  • yeast belonging to the genus Saccharomyces is a yeast mainly used for bread fermentation, wine or beer brewing, etc.
  • the yeast belonging to the genus Saccharomyces is a yeast belonging to Saccharomyces cerevisiae (also referred to as “pan yeast” or “budding yeast”).
  • Saccharomyces cerevisiae is a general term for yeasts that increase with budding, but the term “budding yeast” generally refers to Saccharomyces cerevisiae.
  • yeast belonging to the genus Candida is a colorless incomplete yeast that grows by budding.
  • the yeast belonging to the genus Candida is a yeast belonging to the genus Candida utilis.
  • various yeasts such as baker's yeast, yeast used for yeast extract, and liquor yeast can be used as the yeast belonging to Saccharomyces cerevisiae, and are not particularly limited.
  • yeast or the like used for producing yeast extract can be used.
  • the protease acts on yeast extract and hydrolyzes proteins and polypeptides at least partially.
  • the conditions for decomposition are not particularly limited.
  • the yeast is preferably bacillus at a concentration of 0.1% by weight-10% by weight, 0.5% by weight-5% by weight, 1% by weight-2% by weight based on the weight of the yeast. -Treat with end-type protease derived from amyloliquefaciens.
  • the yeast is treated with, but not limited to, an endoprotease derived from Bacillus amyloliquefaciens for at least 30 minutes, 1 hour, 2 hours, 3 hours, 4 hours.
  • the amount of yeast (reaction scale), etc. the treatment may be performed for 10 hours or more, for example, about 14 hours.
  • the reaction temperature can be appropriately selected depending on the type of endoprotease.
  • Protin SD-NY10®, Neutrase® it can be about 30 ° C.-about 70 ° C., about 40 ° C.-about 60 ° C., about 50 ° C., without limitation.
  • the pH of the reaction solution can also be appropriately selected depending on the type of endoprotease. Non-limitingly, in one embodiment, it is pH 6-8, preferably about pH 7.
  • Example 6 of the present specification a higher GI reduction effect was observed in the fraction containing a polymer having a molecular weight of 3000 or more.
  • the yeast extract treated with an endoprotease derived from Bacillus amyloliquefaciens contains a macromolecule having a molecular weight of 3000 or more.
  • yeast extract treated with end-type protease derived from Bacillus amyloliquefaciens may be simply referred to as “yeast extract”.
  • the "food composition for lowering blood glucose level” means that when the food composition of the present invention is ingested as a staple food or when it is ingested together with a staple food, the blood glucose level is lowered (or suppressed) as compared with the case where it is not ingested.
  • the blood sugar level is the concentration of glucose (glucose) in the blood.
  • the fasting blood glucose level is approximately 80-120 mg / dL, but it increases slightly with food intake, and after about 20-40 minutes, it rises to a maximum of 120-200 mg / dL in healthy subjects. ..
  • “decreasing (or suppressing the increase in blood glucose level)” means the difference between the maximum blood glucose level after ingestion and the fasting blood glucose level, in which the maximum value of the increase in blood glucose level due to food intake decreases.
  • the maximum increase in blood glucose level due to food intake is reduced means, but is not limited to, the maximum increase in blood glucose level as compared with the case where the food ingested contains yeast extract. It means that the value decreases, preferably 1 mg / dL or more, 5 mg / dL or more, 10 mg / dL or more, 20 mg / dL or more, 30 mg / dL or more, 40 mg / dL or more.
  • the difference between the maximum blood glucose level after ingestion and the fasting blood glucose level (the maximum increase in blood glucose level due to food intake-fasting blood glucose level) is reduced” means that the food to be ingested is yeast extract.
  • the “maximum increase in blood glucose level due to food intake-fasting blood glucose level” is reduced as compared with the case where the substance is not contained, preferably 1 mg / dL or more, 5 mg / dL or more, It means a decrease of 10 mg / dL or more, 20 mg / dL or more, 30 mg / dL or more, and 40 mg / dL or more.
  • the time from an increase in blood glucose to a decrease in fasting blood glucose level is shortened is not limited to the case where the food to be ingested contains yeast extract and is shorter than the case where it is not contained. This means that it is preferably 1 minute or more, 5 minutes or more, 10 minutes or more, 20 minutes or more, 30 minutes or more shorter, or 60 minutes or more shorter.
  • the "blood glucose level lowering action” includes a “GI level lowering action” as one aspect.
  • the presence or absence of the “blood glucose lowering effect” can be determined, for example, by measuring the presence or absence of the GI value lowering effect.
  • GI glycosysaccharide
  • a low GI food means a food having a originally low GI value, or a food having a reduced GI value by improving a manufacturing method or a cooking method or adding a substance having a blood glucose lowering effect, and the GI value thereof. Is 55 or less.
  • the GI value of a low GI food is preferably 55 or less, 50 or less, 47 or less, 45 or less, 42 or less.
  • the mechanism of the substance having a blood glucose lowering effect is not particularly limited.
  • the "food composition for reducing GI value” is a food having an action of reducing (or suppressing an increase in) the GI value when the ingested food contains yeast extract as compared with the case where it does not contain yeast extract. Refers to the composition. Further, in the "food composition for reducing GI value", when the food composition of the present invention is ingested together with a food composition containing grains as a main raw material, the GI value is reduced (or increased) as compared with the case where it is not ingested. It may be a food composition having an action (suppressing).
  • composition for reducing GI value was ingested together with a food composition in which the GI value of the food composition itself is reduced by containing yeast extract, and a food composition containing grains as a main raw material.
  • a food composition in which the GI value of the food composition itself is reduced by containing yeast extract, and a food composition containing grains as a main raw material.
  • it includes both a food composition having an action of reducing the GI value of a food composition containing grains as a main raw material.
  • the GI value is reduced means that the GI value of the food composition is reduced, but not limited to, as compared with the case where the ingested food contains yeast extract and the case where it is not contained. , Preferably, 10% or more, 20% or more, 30% or more, 35% or more, 40% or more reduction.
  • the type of food composition containing the yeast extract of the present invention is not particularly limited. Preferably, it is liquid, gel, paste, solid, powder or granular. More preferably, it is liquid. For example, aspects such as soup, sauce, and sauce are included.
  • the food composition of the present invention may be in a warm state or a cold state.
  • the food composition of the present invention may be one to which yeast extract is added after cooking, or one may be cooked (heated) in a state containing yeast extract. Further, the food composition of the present invention is not limited, but it is preferable that the yeast extract does not adversely affect the taste at the time of eating.
  • the food composition of the present invention is not limited to humans. Even a healthy person may be targeted for patients with diseases / symptoms requiring glycemic control, particularly patients with hyperglycemia (diabetes, drug-induced hyperglycemia, etc.). A healthy person is preferable.
  • incretins Some of the gastrointestinal hormones secreted by intestinal endocrine cells, also called incretins, are secreted into the blood with dietary intake and act on pancreatic ⁇ -cells to promote insulin secretion. Incretin not only promotes insulin secretion, but also promotes pancreatic ⁇ -cell regeneration, acts on the central nervous system via the vagus nerve, and suppresses feeding behavior, so it is a new treatment for diabetes and obesity. It is attracting attention as a target for drug development. There are two types of incretins: glucose-dependent insulinotropic peptide (GIP) and glucagon-like peptide-1 (GLP-1).
  • GIP glucose-dependent insulinotropic peptide
  • GLP-1 glucagon-like peptide-1
  • GLP-1 is secreted from small intestinal endocrine L cells (hereinafter, "L cells") present in the lower small intestine.
  • L cells small intestinal endocrine L cells
  • Sodium-dependent glucose transporters are present in L cells and co-transport glucose and sodium extracellularly, that is, intracellularly, into the cells.
  • the membrane potential is depolarized and voltage-gated L-type Ca 2+ channels are activated.
  • the influx of Ca 2+ into the cell from this voltage-gated L-type Ca 2+ channel causes GLP-1 to be released in a glucose-dependent manner.
  • the yeast extract has an effect of enhancing insulin secretion by incretin, an effect of lowering blood glucose level, and an effect of reducing GI value by adding yeast extract.
  • a method for enhancing the blood glucose level lowering effect or a method for reducing the GI value of a food or a food composition also comprises incorporating a yeast extract treated with an endotype protease derived from Bacillus amyloliquefaciens into a food composition.
  • the present invention relates to a method for enhancing the blood glucose lowering effect of the food composition and / or a food containing a grain as a main raw material combined with the food composition.
  • the present invention further comprises making the food composition contain a yeast extract treated with an endoprotease derived from Bacillus amyloliquefaciens, the food composition and / or grains combined with the food composition.
  • the present invention relates to a method for reducing the GI value of a food material as a raw material.
  • the present invention further relates to a combination of the food composition of the present invention and a food containing cereal as a main raw material.
  • the combination of the present invention is particularly useful for use in "lowering blood glucose level” or "reducing GI level”.
  • the present invention also relates to a food composition containing a yeast extract and a set containing a grain-based food.
  • the set of the present invention can be used to enhance the blood glucose lowering effect or to reduce the GI value.
  • Food composition "enhancing blood glucose lowering effect”, and “reducing GI value” are as described above in “I. Food composition”.
  • Foods made mainly from grains are not particularly limited.
  • Grains include, but are not limited to, rice (including glutinous rice), wheat, barley, corn, rye, triticale, buckwheat, sorghum, foxtail millet, Japanese millet, and other millets.
  • the food containing grains as a main raw material may be a food prepared by cooking grains in the state of grains, or may be a food obtained by processing these grains.
  • An example of the former is rice, and an example of the latter is processed foods produced using grain flour dough.
  • Processed grain foods include, but are not limited to, noodles, rice cakes, bread, okonomiyaki (including onion and Hiroshima), takoyaki, monjayaki, pizza, tortillas, sardines, Chinese steamed buns, chijimi, cereal foods, or Examples include confectionery (crepes, etc.).
  • the rice may be in the form of cooked rice, fried rice, porridge, paella, etc., and the cooking method is not particularly limited.
  • the types and varieties of rice are not limited.
  • the noodles are not limited, preferably selected from the group consisting of udon, cold wheat, somen noodles, buckwheat noodles, pasta, Chinese noodles, and rice noodles.
  • the noodles may be of the form of room temperature noodles, refrigerated noodles, frozen noodles and the like.
  • Mochi is a food made by processing glutinous rice, and the type is not particularly limited. It is roughly divided into two types: “Tsukimochi”, which is made by steaming granular rice and sticking it with a pestle, and “Tsukimochi,” which is made by adding hot water to grain flour and steaming it. Included in food.
  • the type of bread is not particularly limited. Includes various types of bread (toast), low water buckets, high oil croissants, etc. In addition to ordinary bread made from wheat, rice bread made from rice is also included.
  • okonomiyaki including Negiyaki and Hiroshima-yaki
  • takoyaki takoyaki
  • monjayaki takoyaki
  • Wheat is used as a material, and the ingredients contained therein are not limited.
  • pizza and tortillas are not particularly limited.
  • Pizza is a food made by kneading flour, water, salt, yeast, sugar, and a small amount of olive oil, fermenting it, spreading the dough thinly, placing ingredients on it, and baking it in an oven or a special kamado.
  • Tortillas are traditional light-baked breads from Mexico and elsewhere made from ground corn. Similar products made from wheat flour are also called tortillas.
  • Dim sum is a general term for light meals of Chinese cuisine.
  • the type of dim sum in the present invention is not limited as long as it is dim sum using grains as a main raw material. Includes dumplings, shumai, spring rolls, dumplings, etc.
  • Chinese steamed bun is a steamed bun that is made by wrapping ingredients in soft leather that is fermented by kneading flour, water, sugar, yeast, baking powder, etc.
  • kneading flour kneading flour
  • water sugar, yeast, baking powder
  • meat buns steamed buns, etc., but the types are not limited in the present invention.
  • Chijimi is a mixture of wheat flour, rice flour, water, eggs and suitable ingredients (onions, garlic, carrots, green onions, etc.) and baked in a frying pan so that it is fried in a large amount of oil. Also called Korean-style okonomiyaki.
  • Cereal foods are heated by crushing grains such as corn, oats, wheat, barley, and rice into thin pieces (flakes), puffing (expanding), mixing them into sheets, and then crushing them. It is a simple food that is easy to eat by cooking and has a shape suitable for long-term storage.
  • the type of cereal food is not particularly limited, and includes, for example, corn flakes, oatmeal, and the like.
  • the type of confectionery is not particularly limited.
  • Japanese sweets such as steamed buns
  • Western sweets such as cakes, crepes and galettes
  • Chinese sweets such as sesame dumplings and moon cakes are included.
  • Such cereal-based foods are rich in carbohydrates and are often the staple food of meals.
  • the type of food composition containing yeast extract is not particularly limited. Preferably, it is liquid, gel, paste, solid, powder or granular. More preferably, it is liquid. For example, aspects such as soup, sauce, and sauce are included.
  • the food composition may be in a warm state or a cold state.
  • yeast extract When yeast extract is contained in foods containing grains as the main ingredient, for example, noodles, the physical characteristics (smoothness, stickiness, elasticity, etc.) may change, and the taste and texture may deteriorate.
  • a liquid food composition containing the yeast extract of the present invention with a food containing grains as a main raw material, it is possible to solve the problem that the taste and texture are deteriorated.
  • the food containing grains as the main ingredient is noodles
  • liquid soup for example, mentsuyu for udon
  • sauce soup
  • juice etc.
  • the noodles may be a "tsukemen” type in which the soup and noodles are separated, or a "kakemen” type in which the soup (juice) is hung on the noodles.
  • yeast extract examples include Ochazuke (rice and soup stock), curry rice and curry, rice and miso soup, and okonomiyaki. It is not particularly limited as long as it is usually eaten in combination with sauce, cake and tea or coffee.
  • “Eat in combination” means that when the food whose main ingredient is grains is noodles, when the food composition containing yeast extract is taken in the mouth completely at the same time (for example, udon and mentsuyu, ochazuke rice and soup stock) , Okonomiyaki and sauce, etc.), but also includes aspects that are taken into the body at substantially the same time in one meal.
  • the active ingredient of the yeast extract is absorbed in the body, and the digestion and absorption of the food containing the grains as the main raw material are performed. An effect of suppressing an increase in blood glucose level and / or promoting a decrease in blood glucose level can be obtained.
  • the active ingredient is absorbed quickly, so that the digestion and absorption of foods containing grains as the main ingredient at the same time suppress the increase in blood glucose level / promote the decrease in blood glucose level. It can be done effectively and is more preferable.
  • the present invention also relates to a method for enhancing the blood glucose level lowering effect of the food composition and / or the food, which comprises combining the food composition of the present invention with a food containing a grain as a main raw material.
  • the present invention further relates to a method for reducing the GI value of the food composition and / or the food, which comprises combining the food composition with a food containing a grain as a main raw material.
  • the present invention further uses the combination of the food composition of the present invention and a food containing grains as a main raw material in a method for enhancing the blood glucose level lowering effect of the food composition and / or the food, or the present invention.
  • the present invention relates to the use of a combination of the food composition of the above and a food containing a grain as a main raw material in a method for reducing the GI value of the food composition and / or the food.
  • the present invention also comprises treating the yeast extract with an endoprotease derived from Bacillus amyloliquefaciens to lower the blood glucose level of the yeast extract. Regarding how to improve the function.
  • the present invention also relates to a method for improving the GI value reducing function of the yeast extract, which comprises treating the yeast extract with an endotype protease derived from Bacillus amyloliquefaciens.
  • the present invention further relates to a yeast extract having an improved blood glucose lowering function and / or GI level lowering function, which is treated with an endoprotease derived from Bacillus amyloliquefaciens.
  • Example 1 Preparation of yeast extract
  • each yeast extract to be contained in the food composition was prepared.
  • Proteases listed in Table 1 at a ratio of 1.3% to the weight of each yeast (Sumiteam FP-G: purchased from Shin Nihon Kagaku Kogyo Co., Ltd., Neutrase: purchased from Novozymes Japan Co., Ltd., Protin SD-NY10: Amano
  • the enzyme treatment was carried out under the conditions shown in Table 1 with the addition of (purchased from Enzymes, Bioprotease OP: purchased from Nagase & Co., Ltd., Orientase 90N: purchased from HBI).
  • the conditions of the enzyme treatment were a temperature of 50 ° C. to 55 ° C. (70 ° C. for yeast extract 4 only), a reaction time of 4 hours or 14 hours, and a pH of pH 7 (pH 10 for yeast extract 4 only).
  • the water-soluble fraction was recovered by centrifugation to obtain a yeast extract to be contained in the food composition.
  • yeasts belonging to Saccharomyces cerevisiae are " ⁇ " (baker's yeast, accession number FERM BP-8081), “ ⁇ ” (baker's yeast, Kaneka yeast GA, manufactured by Kaneka), “ ⁇ ” (yeast extract). Yeast for deposit, deposit number NITE BP-20205), yeast for " ⁇ ” yeast extract, deposit number FERM BP-10725) were used. As Candida Uchiris, " ⁇ " (yeast for yeast extract, accession number FERM BP-5596) was used.
  • Example 2 GI measurement test of each yeast extract
  • the GI value of each yeast extract was measured.
  • yeast extract 1 extracted using a protease derived from Aspergillus oryzae (Sumiteam FP-G) was used, the GI value was higher than that when no addition was added.
  • yeast extracts 2, 3, 6, 7, 8 and 9 extracted with an endo-type neutral protease (Nutrase, Protin SD-NY10) derived from Bacillus amyloliquefaciens, regardless of the type of yeast.
  • the GI value was lower than when no additive was added.
  • yeast extracts 4 and 5 extracted using a protease (bioprase OP) derived from the genus Bacillus (mixture or species unknown) and a protease derived from Bacillus subtilis (Orientase 90N) were used, the GI value increased compared to when no addition was made. ..
  • yeast extracts 3, 6, 7, 8 and 9 all differ in the type of yeast, but the GI value of each of them was lower than that when no yeast was added.
  • the origin of the enzyme used for yeast extract extraction is important, and the GI value decreased when an endoprotease derived from Bacillus amyloliquefaciens was used.
  • yeast extract 3 will be examined.
  • Example 3 Preparation of preparation on a bench scale
  • a standard on a bench scale composition containing a yeast extract treated with an endoprotease derived from Bacillus amyloliquefaciens
  • composition containing a yeast extract treated with an endoprotease derived from Bacillus amyloliquefaciens was prepared. ..
  • a 10% solid content suspension of Saccharomyces yeast FT-4 strain was adjusted to 1000 L, 1470.5 g of protease (Protin SD-NY10) was added, and enzyme treatment was performed at 50 ° C. for 14 hours under pH 7.0 conditions. It was. Then, the enzyme was inactivated by heating at 85 ° C. for 30 minutes, and then only the soluble component was recovered by centrifugation. Next, the mixture was filtered through a membrane filter and then concentrated under reduced pressure to obtain 20.88 kg of yeast extract.
  • protease Protin SD-NY10
  • the obtained yeast extract was spray-dried to obtain 2.9 kg of a powder.
  • the obtained yeast extract is referred to as "standard product 1" in the following examples.
  • Example 4 Measurement of GI value when added to sesame dumplings
  • the GI value when yeast extract was added to sesame dumplings was measured.
  • Raw materials were mixed with the following composition to prepare a dough.
  • the dough and the strained bean paste were weighed into the amount of one each (18.75 g of the dough and 6.1 g of the strained bean paste), rolled, and refrigerated for 1 hour. Then, the rice dumplings were wrapped in dough, sprinkled with sesame seeds on the dumpling-shaped surface, oiled, and then stored frozen.
  • the frozen sesame dumplings were naturally thawed, and 109.4 g of the sesame dumplings and 150 ml of water were ingested at the same time. Then, the blood glucose level was measured under the condition of (2-1) above, and the GI value was determined.
  • Standard 1 Additive had a fragrant burnt flavor. In addition, there was no difference in the yeast extract.
  • Example 5 Component analysis of standard 1
  • the component analysis of standard 1 prepared in Example 3 was performed.
  • the amino acid content of each of the free amino acid measurement sample and the total amino acid sample was measured using an amino acid analyzer (Hitachi L-8900). Ninhydrin was used as the reaction solution. The measurement result is shown in mg / 100 g. Amino acid amount Total amino acids 77573.1 mg / 100 g Free amino acids 2252.1 mg / 100 g
  • Example 6 GI value of high molecular weight (molecular weight 3000 or more) high content yeast extract and low molecular weight (molecular weight 3000 or less) high content yeast extract
  • high molecular weight (molecular weight 3000 or more) high content yeast extract and low molecular weight (molecular weight 3000 or less) The GI value of the high content yeast extract (3000 or less) was measured.
  • the GI value reducing effect was the largest for the polymer fraction in which the pencil type module having a molecular weight of 3000 was not dialyzed, and the GI value reducing effect was almost the same for the standard 1 and the low molecular weight fraction.
  • the standard 1 and the low molecular weight fraction were smaller than the polymer fraction, the GI value reducing effect was observed in both cases as compared with the case where no addition was added. This is almost the same GI value reduction effect as that of the standard 1 for the low molecular weight fraction having a molecular weight of 3000 or less, whereas the GI value is mostly obtained for the polymer fraction having a molecular weight of 3000 or more. It shows that the reduction effect has improved.
  • Example 7 Molecular weight fractions of high molecular weight (molecular weight 3000 or more) high content yeast extract and low molecular weight (molecular weight 3000 or less) high molecular weight yeast extract
  • high molecular weight (molecular weight 3000 or more) high content yeast extract and low molecular weight The high molecular weight yeast extract (molecular weight 3000 or less) was fractionated by molecular weight.
  • the measurement sample was subjected to molecular weight measurement under the following conditions by the GPC method (Gel Permeation Chromatography).
  • the molecular weight analysis was calculated by drawing a calibration curve at the retention times of the markers of vitamin B12 (molecular weight 1355.38) and aprotinin (molecular weight 6511.44).
  • Vitamin B12 (molecular weight 1355.38): retention time 39.7 minutes
  • Aprotinin (molecular weight 6511.44): retention time 26.5 minutes
  • Equipment LC-10AD (SHIMADZU)
  • Detector SPD-10A (SHIMADZU)
  • Flow velocity 0.4 ml / min
  • Injection volume 10 ⁇ l
  • Detection wavelength UV 214nm

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Abstract

L'invention a pour objet de fournir une composition alimentaire pour réduction de la glycémie, et une composition alimentaire pour diminution de l'indice glycémique. Plus précisément, l'invention concerne une composition qui est caractéristique en ce qu'elle comprend un extrait de levure traité par une protéase de type Endo dérivée d'un Bacillus amyloliquefaciens.
PCT/JP2020/041825 2019-11-11 2020-11-10 Composition pour réduction de la glycémie ou pour réduction de l'indice glycémique, ou combinaison WO2021095707A1 (fr)

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2005307150A (ja) * 2004-03-26 2005-11-04 Asahi Denka Kogyo Kk βグルカン
WO2016080490A1 (fr) * 2014-11-19 2016-05-26 テーブルマーク株式会社 Procédé d'amélioration de la saveur pour des cellules de levure et agent d'amélioration de la qualité alimentaire
KR20160120569A (ko) * 2015-04-08 2016-10-18 대구가톨릭대학교산학협력단 단백질 분해 활성 및 α-글루코시다아제 저해 활성을 가지는 바실러스 아밀로리퀘파시엔스 균주 및 이의 용도
JP2017153432A (ja) * 2016-03-03 2017-09-07 テーブルマーク株式会社 液相と微生物細胞加工物を含む分散組成物、および酵母エキスを用いた調味料組成物
WO2017179691A1 (fr) * 2016-04-14 2017-10-19 テーブルマーク株式会社 Composition alimentaire ou combinaison pour abaisser le taux de glycémie ou réduire la valeur ig
WO2019212050A1 (fr) * 2018-05-01 2019-11-07 テーブルマーク株式会社 Microcapsules

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2005307150A (ja) * 2004-03-26 2005-11-04 Asahi Denka Kogyo Kk βグルカン
WO2016080490A1 (fr) * 2014-11-19 2016-05-26 テーブルマーク株式会社 Procédé d'amélioration de la saveur pour des cellules de levure et agent d'amélioration de la qualité alimentaire
KR20160120569A (ko) * 2015-04-08 2016-10-18 대구가톨릭대학교산학협력단 단백질 분해 활성 및 α-글루코시다아제 저해 활성을 가지는 바실러스 아밀로리퀘파시엔스 균주 및 이의 용도
JP2017153432A (ja) * 2016-03-03 2017-09-07 テーブルマーク株式会社 液相と微生物細胞加工物を含む分散組成物、および酵母エキスを用いた調味料組成物
WO2017179691A1 (fr) * 2016-04-14 2017-10-19 テーブルマーク株式会社 Composition alimentaire ou combinaison pour abaisser le taux de glycémie ou réduire la valeur ig
WO2019212050A1 (fr) * 2018-05-01 2019-11-07 テーブルマーク株式会社 Microcapsules

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