Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
  • A23F3/00—Tea; Tea substitutes; Preparations thereof
  • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
  • A23F3/30—Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea
• • 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
  • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
• • 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
  • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/385—Concentrates of non-alcoholic beverages
  • A23L2/39—Dry compositions
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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
  • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L35/00—Foods or foodstuffs not provided for in groups A23L5/00 - A23L33/00; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
• • 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
  • A61K31/56—Compounds containing cyclopenta[a]hydrophenanthrene ring systems; Derivatives thereof, e.g. steroids
  • A61K31/575—Compounds containing cyclopenta[a]hydrophenanthrene ring systems; Derivatives thereof, e.g. steroids substituted in position 17 beta by a chain of three or more carbon atoms, e.g. cholane, cholestane, ergosterol, sitosterol
• • 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
  • A61K31/7028—Compounds having saccharide radicals attached to non-saccharide compounds by glycosidic linkages
  • A61K31/7034—Compounds having saccharide radicals attached to non-saccharide compounds by glycosidic linkages attached to a carbocyclic compound, e.g. phloridzin
  • A61K31/704—Compounds having saccharide radicals attached to non-saccharide compounds by glycosidic linkages attached to a carbocyclic compound, e.g. phloridzin attached to a condensed carbocyclic ring system, e.g. sennosides, thiocolchicosides, escin, daunorubicin
• • 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

Definitions

• the present invention relates to an oral composition containing mogrol and a composition for suppressing blood glucose elevation.
• Mogrol is a functional component of Monk Fruit and is an aglycone of a family of triterpene glycosides known as mogrosides. Mogrosides have been isolated from Monk Fruit and are used commercially as natural sweeteners.
• Monk Fruit in addition to being a sweetener, Monk Fruit is also used as a cough suppressant, fever reducer, and inflammation reliever, and is also excellent for toning the body during pregnancy and after childbirth when physical strength is weakened, and is also used as a traditional Chinese medicine.
• Non-Patent Document 1 the effects of Monk fruit extract as a traditional Chinese medicine have been attracting attention, and as a result of research into the trace components contained in Monk fruit, it has been revealed that mogrol has anti-obesity effects (Non-Patent Document 1) and anti-cancer effects (Non-Patent Document 2).
• mogrol is only found in monk fruit at a rate of 0.0003%, and extracting and refining it for use as a food ingredient would lead to high costs and a complicated production process, making commercialization difficult.
• mogrol glycosides which are the sweet components in Monk fruit.
• a method has been disclosed in which mogrol glycosides are heated in hydrochloric acid at 95-100°C for 10 hours for acid hydrolysis (Non-Patent Document 2).
• Mogrol obtained by methods known so far has a bitter or astringent taste and is not suitable for use in foods, etc. as it is. Furthermore, there are concerns about the safety of human health, for example, the production of unexpected compounds due to nonspecific hydrolysis by strong acids, etc. Also, the large amounts of organic solvents (ethyl acetate, methanol, acetonitrile, chloroform) used in the purification process after the production of Mogrol have a large environmental impact and require manufacturing facilities that are not suitable for mass production, so there are concerns about the impact on product costs.
• organic solvents ethyl acetate, methanol, acetonitrile, chloroform
• the present invention aims to provide an oral composition that contains mogrol but has reduced aversive tastes such as a particular bitterness or astringency (including acridness). Furthermore, the present invention aims to provide a composition that contains mogrol and has physiological activity.
• mogrosides which contain one to three monosaccharides, have the effect of suppressing the bitterness or astringency characteristic of mogrol. They also discovered that mogrol has the effect of suppressing the rise in blood sugar levels.
• the present invention relates to an oral composition containing 0.001% by mass or more of mogrol and mogrosides containing 1 to 3 monosaccharides.
• Another aspect of the present invention relates to an agent for suppressing the bitterness or astringency of mogrol, which contains mogrosides containing 1 to 3 monosaccharides as active ingredients.
• Another aspect of the present invention relates to a composition for suppressing blood glucose elevation that contains mogrol as an active ingredient.
• a further aspect of the present invention relates to a method for producing an oral composition containing mogrol, which includes the step of reacting mogrosides with a glycolytic enzyme.
• the present invention provides an oral composition that contains mogrol but has a reduced aversive taste. It also provides a composition for suppressing blood glucose elevation that contains mogrol.
• the present invention relates to an oral composition containing mogrol, an agent for suppressing the bitterness or astringency of mogrol, a composition for suppressing an increase in blood glucose level that contains mogrol as an active ingredient, and a method for producing an oral composition containing mogrol.
• mogrol refers to (24R)-cucurbit-5-ene-3 ⁇ ,11 ⁇ ,24,25-tetraol, a compound represented by the following structural formula.
• mogrosides containing one to three monosaccharides refer to compounds in which a monosaccharide is added to any position of mogrol.
• mogrol a monosaccharide
• glucose units are bonded to mogrol, which is an aglycone.
• Mogrosides containing one to three monosaccharides refer to at least one selected from the group consisting of mogroside IE1, mogroside IA1, mogroside IIA1, mogroside II, mogroside IIA, mogroside IIA2, mogroside IIB, mogroside IIE, 7-oxomogroside IIE, 11-oxomogroside A1, mogroside III, mogroside IIIA1, mogroside IIIA2, mogroside IIIE, 11-oxomogroside III, and 11-deoxymogroside III.
• mogrosides containing at least one monosaccharide are preferred, but are not limited thereto, and more preferably contain at least mogroside IE1.
• mogroside IE1 is [(3 ⁇ ,9 ⁇ ,10 ⁇ ,11 ⁇ ,24R)-11,24,25-trihydroxy-19-norlanost-5-en-3-yl] ⁇ -D-glucopyranoside, as shown in Table 1.
• mogrosides in the present invention are preferably derived mainly from Monk fruit, and are preferably in a solid form. However, as long as mogrosides can be obtained, they may be extracted, processed, and purified from any part of the Monk fruit plant, and examples of parts other than the fruit include stems, leaves, bulbs, rhizomes, seeds, petals, and thalassa. Solvents used for extraction from these Monk fruit plant bodies include, but are not limited to, water, methanol, ethanol, hexane, ethyl acetate, and carbon dioxide. Furthermore, in addition to solids, they may be liquids or semi-solids, and if solid, they may be in the form of powder or granules.
• Mogrosides are typically contained in Monk Fruit Extract obtained from the Monk Fruit plant.
• Monk Fruit Extract can be obtained by extracting, processing, and refining the fruit in the Monk Fruit plant.
• Monk Fruit Extract is a general term for Monk Fruit Extract, and can be in the form of liquid, semi-solid, solid, etc. Preferably, it is a solid such as powder, and the components other than the solvent are 100% derived from Monk Fruit.
• solvents used in extraction include water, methanol, ethanol, carbon dioxide, etc., and are not particularly limited.
• Monk Fruit Extract there is “Luohanguo Extract (Monk Fruit Extract)", which is a Monk Fruit Extract that meets the standards set forth in the Japanese Food Additives Official Code.
• the Monk Fruit Extract of the present invention includes Monk Fruit Extract that meets such regulations, but is not limited thereto.
• composition of the present invention may be in the form of a liquid, semi-solid, or solid. If it is a solid, it may be in the form of a powder or granules.
• the oral composition of the present invention contains mogrol and mogrosides containing 1 to 3 monosaccharides.
• the content of mogrol in the oral composition is 0.001% by mass or more, preferably 0.005% by mass or more, and more preferably 0.01% by mass or more.
• the content of mogrol in the oral composition is preferably 80% by mass or less, more preferably 70% by mass or less, and even more preferably 60% by mass or less.
• the content of mogrosides containing 1 to 3 monosaccharides in the oral composition is preferably 0.0002% to 40% by mass, more preferably 0.001% to 35% by mass, even more preferably 0.005% to 30% by mass, and even more preferably 0.01% to 30% by mass. It can also be about 0.1% to 20% by mass.
• the content of mogroside IE1 in the oral composition is preferably 0.0001% to 20% by mass, more preferably 0.0005% to 18% by mass, even more preferably 0.001% to 15% by mass, and even more preferably 0.01% to 15% by mass. It may also be about 0.1% to 10% by mass.
• the content of mogroside IE1 in the oral composition is preferably 0.02 to 15 parts by mass, more preferably 0.05 to 13 parts by mass, and even more preferably 0.08 to 10 parts by mass per part by mass of mogrol.
• the oral composition of the present invention may contain additional ingredients in addition to mogrol and mogrosides containing 1 to 3 monosaccharides, as long as the effects of the present invention are not hindered.
• additional ingredients include high-intensity sweeteners and organic acids.
• High-intensity sweeteners include, but are not limited to, sucralose (sweetness: approximately 600 times), acesulfame potassium (sweetness: approximately 150 to 200 times), aspartame (sweetness: approximately 200 times), neotame (sweetness: approximately 7,000 to 13,000 times), advantame (sweetness: approximately 20,000 to 40,000 times), saccharin (sweetness: approximately 300 times), stevia extract (sweetness: approximately 150 to 450 times), stevioside (sweetness: approximately 300 times), and rebaudioside.
• sucralose sweetness: approximately 600 times
• acesulfame potassium sweetness: approximately 150 to 200 times
• aspartame sweetness: approximately 200 times
• neotame sweetness: approximately 7,000 to 13,000 times
• advantame sweetness: approximately 20,000 to 40,000 times
• saccharin sweetness: approximately 300 times
• stevia extract sweetness: approximately 150 to 450 times
• stevioside sweetness
• high-intensity sweeteners include one or more selected from the group consisting of glycerin A (sweetness: about 450 times), Monk fruit extract (sweetness: about 150 to 300 times), mogroside V (sweetness: about 378 times), siamenoside I (sweetness: about 465 times), mogroside IV (sweetness: about 300 times), thaumatin (sweetness: about 3000 to 8000 times), licorice extract (sweetness: about 150 to 200 times), monellin (sweetness: about 3000 times) and monatin (sweetness: about 800 to 1400 times).
• Each high-intensity sweetener is commercially available. Specific examples include San-Ei Gen F.F.I.'s Sunsweet and Sunnature.
• the raw material stevia may contain multiple sweetening compounds such as stevioside and rebaudioside A, and such plant-derived extracts may be used as is, or each component may be used alone.
• thaumatin preferred is one or more selected from the group consisting of thaumatin, sucralose, aspartame, mogroside V, rebaudioside A, stevia extract, and swingle extract.
• the total content of high-intensity sweeteners in the oral composition may be preferably 0.001% to 5% by mass, more preferably 0.005% to 3% by mass, and even more preferably 0.01% to 1% by mass.
• the high-intensity sweetener may be preferably contained in an amount of 0.001 to 10,000 parts by mass, more preferably 0.01 to 1,000 parts by mass, and even more preferably 0.1 to 100 parts by mass, per part by mass of mogrol in the oral composition.
• the organic acid may be one or more selected from the group consisting of, but is not limited to, citric acid, ascorbic acid, malic acid, lactic acid, chlorogenic acid, acetic acid, gluconic acid (including glucono-delta-lactone), adipic acid, sorbic acid, propionic acid, succinic acid, tartaric acid, and fumaric acid.
• oral compositions of the present invention may optionally contain auxiliary sweetening ingredients and other ingredients, including, but not limited to, excipients and diluents.
• auxiliary sweetening components refer to components that have a sweet taste or components that adjust the sweetness intensity and sweetness quality of sweeteners, and examples of such components include carbohydrate-based sweeteners such as monosaccharides, disaccharides, oligosaccharides, and sugar alcohols; and dietary fiber.
• monosaccharides include fructose, glucose, xylose, sorbose, galactose, allulose, and isomerized sugar.
• Disaccharides include maltose, lactose, trehalose, sucrose, isomerized lactose, and palatinose.
• Oligosaccharides include xylooligosaccharides, fructooligosaccharides, soybean oligosaccharides, isomaltooligosaccharides, lactosucrose, galactooligosaccharides, lactulose, palatinose oligosaccharides, sucrooligosaccharides, thean oligosaccharides, and seaweed oligosaccharides.
• Sugar alcohols include maltitol, xylitol, sorbitol, mannitol, erythritol, glycerin, and palatinit.
• Dietary fibers include water-soluble dietary fibers such as pectin, guar bean enzymatic hydrolysate, glucomannan, ⁇ -glucan, polydextrose, inulin, agarose, sodium alginate, carrageenan, fucoidan, porphyran, laminaran, xanthan gum, agar, and resistant dextrin; and insoluble dietary fibers such as cellulose, hemicellulose, lignin, chitin, and chitosan. Water-soluble dietary fibers are preferred.
• the content of the auxiliary sweetening ingredient in the composition can be 0.01% by mass to 99.99% by mass, preferably 0.1% by mass to 99.9% by mass, more preferably 1% by mass to 99% by mass, and even more preferably about 3% by mass to 95% by mass. It can also be about 5% by mass to 90% by mass.
• the oral composition of the present invention can also be suitably used as a food or drink composition or a pharmaceutical composition (drugs, quasi-drugs).
• the agent for suppressing the bitterness or astringency of mogrol of the present invention contains mogrosides containing 1 to 3 monosaccharides as active ingredients.
• the bitterness or astringency suppressant used to reduce the bitterness or astringency of mogrol preferably contains a mogroside containing at least one monosaccharide, and more preferably contains at least mogroside IE1.
• the mogrol bitterness or astringency suppressant of the present invention contains as an active ingredient mogrosides containing 1 to 3 monosaccharides, preferably including mogroside IE1, and is used to suppress the bitterness or astringency (including harshness) peculiar to mogrol.
• the mogrol bitterness or astringency suppressant of the present invention can be used in the presence of mogrol, in which case, preferably, 0.02 to 15 parts by mass, more preferably, 0.05 to 13 parts by mass, and even more preferably, 0.08 to 10 parts by mass of mogroside IE1 is used per part by mass of mogrol.
• bitter or astringent taste suppressant of Mogrol of the present invention may optionally contain a high-intensity sweetener or an organic acid.
• the mogrol bitterness or astringency suppressant of the present invention can be applied not only to mogrol alone, but also to oral compositions containing mogrol.
• the oral composition is not particularly limited as long as it can be taken orally, and may be in any of the following forms: liquid, semi-solid, and solid. If it is solid, it may be in the form of powder or granules.
• bitterness or astringency suppressant of the present invention may optionally contain other ingredients.
• the other ingredients include, but are not limited to, excipients and diluents.
• bitterness or astringency suppressant of mogrol of the present invention the components and their contents, other components and their contents, and other conditions can conform to those described in [Oral composition].
• bitterness or astringency suppressant of the present invention can also be suitably used as an ingredient in food and beverage compositions or pharmaceutical compositions (drugs, quasi-drugs).
• composition for suppressing blood glucose rise of the present invention contains mogrol as an active ingredient.
• the content of mogrol in the composition for suppressing an increase in blood glucose level is 0.001% by mass or more, preferably 0.005% by mass or more, and more preferably 0.01% by mass or more.
• the content of mogrol in the composition for suppressing an increase in blood glucose level is preferably 80% by mass or less, more preferably 70% by mass or less, and even more preferably 60% by mass or less.
• composition for suppressing an increase in blood glucose level may contain mogrosides containing 1 to 3 monosaccharides.
• mogrosides containing 1 to 3 monosaccharides are preferably mogrosides containing at least one monosaccharide, and more preferably mogroside IE1.
• composition for suppressing an increase in blood glucose level of the present invention can be used in the presence of mogrosides containing 1 to 3 monosaccharides, and may further contain mogroside IE1.
• mogroside IE1 it is preferable to use 0.02 to 15 parts by mass of mogroside IE1 per part by mass of mogrol, more preferably 0.05 to 13 parts by mass, and even more preferably 0.08 to 10 parts by mass.
• the daily intake of mogrol in the composition for suppressing an increase in blood glucose level of the present invention may vary depending on the condition of the individual taking it (body weight, age, sex, etc.) and the formulation form of the composition, but for example, it is preferably 8 mg or more, more preferably 12 mg or more, even more preferably 24 mg or more, and even more preferably 36 mg or more. It may also be 200 mg or less, preferably 150 mg or less, more preferably 100 mg or less, and even more preferably 50 mg or less. It can be taken once, 2 to 3 times, or more than once a day.
• composition for suppressing an increase in blood glucose level of the present invention may be stored and/or sold in a known container (packaging material) in dosage amounts of, but not limited to, one day or more, one week or more, 10 days or more, 14 days or more, 20 days or more, or 30 days or more.
• composition for suppressing an increase in blood glucose level of the present invention the components and their contents, as well as other components and their contents, are as described above in [Oral composition].
• composition for suppressing an increase in blood glucose level of the present invention can also be suitably used as a food or drink composition or a pharmaceutical composition (drugs, quasi-drugs).
• the oral composition or the composition for suppressing an increase in blood glucose level of the present invention may be a food or drink composition.
• the bitterness or astringency suppressant of the present invention can also be suitably used as an ingredient contained in a food or drink composition.
• the food and drink composition may be a food and drink composition such as a cooked dish, Western confectionery, Japanese confectionery, beverages (including soft drinks and alcoholic beverages), dairy products, seasonings, etc.
• food and drink compositions also include health foods, foods for special dietary uses (foods for specified health uses), etc.
• the composition of the present invention may be, for example, a supplement such as a functional food.
• the food and beverage composition may further contain food and beverage ingredients that are commonly used in the field.
• food and beverage ingredients include meat extract, black vinegar extract, gelatin, corn starch, honey, animal and vegetable fats and oils, polysaccharides, grains, vegetables, fruit vegetables, meat, eggs, dairy products, seaweed, etc., and processed products thereof.
• the composition of the present invention may contain one or more of these food ingredients.
• the food and beverage composition may further contain one or more ingredients such as lubricants, emulsifiers, suspending agents, antioxidants, preservatives, and flavoring agents. It may also further contain other ingredients including water-soluble vitamins and oil-soluble vitamins.
• the food and beverage composition is produced by a method well known in the art.
• the oral composition containing mogrol having an active effect can be provided as a food and beverage composition as is, or it can be produced continuously in addition to a method for producing an oral composition containing mogrol, or it can be produced by a method including a step of adding an oral composition containing mogrol having an active effect.
• Examples of the form of the food and beverage composition of the present invention include supplements in the form of tablets, pills, granules, powders, syrups, emulsions, liquids, suspensions, and capsules such as gelatin capsules.
• the oral composition or blood glucose level rise suppression composition of the present invention can be used as a food or drink composition, for example, as a functional food for healthy people who are concerned about their blood glucose levels.
• it can be provided as a food or drink that displays the function of acting on carbohydrates contained in food and suppressing blood glucose levels that rise after meals.
• It can also be used as a food suitable for subjects who tend to eat a high-carbohydrate diet and subjects who are concerned about blood glucose levels that rise after meals.
• it can be used for general blood glucose improvement. Blood glucose improvement includes not only suppressing blood glucose level increases, but also promoting the reduction of elevated blood glucose levels and stabilizing blood glucose levels.
• Body blood glucose improvement includes improvement of fasting blood glucose levels, and also includes improvement of indicators indicating postprandial blood glucose levels after ingesting food, casual blood glucose levels after a glucose load, or long-term average blood glucose levels. It is also useful for treating hyperglycemic or diabetic patients or preventing the worsening of symptoms.
• the oral composition or blood glucose level elevation suppressing composition of the present invention may be a pharmaceutical composition.
• the bitterness or astringency suppressant of the present invention can also be suitably used as an ingredient contained in a pharmaceutical composition.
• the pharmaceutical composition can be prepared with mogrol as an active ingredient, or with another active ingredient.
• the pharmaceutical composition can further include pharmaceutically acceptable raw materials. Examples include starch, gum acacia, calcium phosphate, alginate, calcium silicate, microcrystalline cellulose, polyvinylpyrrolidone, cellulose derivatives, tragacanth, gelatin, syrup, methyl hydroxybenzoate, talc, magnesium stearate, water, mineral oil, etc.
• the pharmaceutical composition of the present invention can include one or more of these raw materials.
• the pharmaceutical composition may include one or more other ingredients, including lubricants, emulsifiers, suspending agents, antioxidants, preservatives, and flavoring agents, as well as water-soluble and oil-soluble vitamins.
• the form of the pharmaceutical composition in one embodiment of the present invention is not particularly limited.
• Examples of the form of the pharmaceutical composition of the present invention include oral compositions in the form of tablets, pills, powders, syrups, emulsions, liquids, suspensions, capsules such as gelatin capsules, and sprays.
• Pharmaceutical compositions in the form of sprays may also be administered via routes such as intranasal administration.
• Oral compositions may be oral compositions for the treatment or prevention of various diseases.
• the pharmaceutical composition of the present invention in one embodiment can be used as an inhibitor of blood glucose rise, or in particular as an inhibitor of postprandial blood glucose rise.
• the pharmaceutical composition of the present invention can also be provided as a medicine that acts on carbohydrates contained in food and displays the function of suppressing blood glucose levels that rise after meals. It can also be a medicine suitable for subjects who tend to eat a high-carbohydrate diet and subjects who are concerned about blood glucose levels that rise after meals. In addition, it can also be used for general blood glucose improvement. Blood glucose improvement includes not only suppressing blood glucose level rise, but also promoting the reduction of elevated blood glucose levels and stabilizing blood glucose levels.
• Body blood glucose improvement includes improvement of fasting blood glucose levels, and also includes improvement of indicators indicating postprandial blood glucose levels after ingesting food, casual blood glucose levels after a glucose load, or long-term average blood glucose levels. It is also useful for treating hyperglycemic or diabetic patients or preventing the worsening of symptoms.
• Specific methods for producing a composition containing Mogrol include the following methods. For example, a method of hydrolyzing a Monk Fruit extract to convert mogrosides contained in the extract into mogrol is exemplified, but is not limited thereto.
• the hydrolysis method is preferably, for example, enzymatic hydrolysis.
• the substrate for enzymatic hydrolysis is preferably derived mainly from Monk fruit, and is preferably in a solid form.
• mogrosides may be extracted, processed, and purified from any part of the Monk fruit plant, and examples of parts other than the fruit include stems, leaves, bulbs, rhizomes, seeds, petals, and thalassa.
• Solvents for extraction from these Monk fruit plant bodies include, but are not limited to, water, methanol, ethanol, hexane, ethyl acetate, and carbon dioxide.
• they may be liquids or semi-solids, and if solid, they may be in the form of powder or granules.
• the amount of enzyme added to the substrate is not limited, but can be in the range of 0.01 to 200 parts by mass per 100 parts by mass of the substrate. It is preferably 0.04 to 150 parts by mass, more preferably 0.2 to 100 parts by mass, even more preferably 1 to 50 parts by mass, and even more preferably 5 to 25 parts by mass.
• cellulase preparations As enzymes, cellulase preparations, xylanase preparations, ⁇ -glucosidase preparations, ⁇ -glucanase preparations, naringinase preparations, mannanase preparations, and arabanase preparations that are generally available as food additives can be used. Of these, it is preferable to use carbohydrate-degrading enzymes, and more preferably preparations containing cellulase, ⁇ -glucosidase, or ⁇ -glucanase. In some cases, it is also possible to use a combination of cellulase and other enzymes.
• the enzymes are derived from fungi, and more preferably from Aspergillus niger or Aspergillus aculeatus.
• Aspergillus niger or Aspergillus aculeatus As enzyme preparations produced by fungi, it is preferable that they are derived from mushrooms, molds, and yeasts that are widely used for food.
• the enzymes are in the form of a powdered solid rather than a liquid.
• Enzymes may be added to the reaction solution containing the substrate beforehand, or may be added during the course of the reaction. When using enzymes as processing aids, they must be inactivated after the enzyme reaction. This is usually achieved by heating the reaction solution after the enzyme reaction has been completed at 60-90°C for 10-60 minutes. Alternatively, ethanol can be added to the reaction solution to adjust the final concentration to 50 wv% or more, and the enzymes can be precipitated and physically removed by centrifugation, dialysis, etc.
• the method for producing a composition containing mogrol in the present invention can be carried out under conditions in which an organic solvent is added to a reaction solution containing a substrate.
• the organic solvent can be in the range of 1% by mass to 30% by mass, preferably 3% by mass to 25% by mass, more preferably 6% by mass to 20% by mass, even more preferably 8% by mass to 15% by mass, and even more preferably 10% by mass, based on the total amount of the reaction solution.
• the organic solvent may be any commonly available organic solvent, and preferably methyl alcohol, ethyl alcohol, glycerol, ethyl acetate, etc., which can be mixed with water in any ratio, can be used.
• the organic solvent may be added to the reaction solution in advance, or may be added during the course of the reaction.
• the reaction can be stopped by boiling as a post-treatment, and after cooling, the supernatant can be centrifuged (e.g., at 20,000 G) and filtered to remove the enzyme components. After these steps, a component containing a large amount of mogrol in the mixture can be obtained in the form of a solid or liquid by powdering techniques such as spray drying or freeze drying, or concentration techniques such as a rotary evaporator.
• the present invention includes the following aspects.
• An oral composition comprising 0.001% by mass or more of mogrol and mogrosides containing 1 to 3 monosaccharides.
• Mogrol is a bitter or astringent taste suppressant whose active ingredient is mogroside, which contains 1 to 3 monosaccharides.
• the mogrosides containing 1 to 3 monosaccharides include at least mogroside IE1.
• a method for producing an oral composition containing mogrol comprising the step of reacting mogrosides with a glycolytic enzyme.
• the substrate used in this example is a commonly available Monk fruit extract, which can be purchased from manufacturers or sellers such as Guilin Saraya Biotech, Hunan Huacheng Biotech, and Wako Pure Chemical Industries. Each manufacturer sells different grades of Monk fruit extract (crude refined product, refined product, decolorized product, decolorized refined product, and fractionated refined product), and each grade is available.
• the enzymes used in this example were unopened. All of the enzymes used in this example comply with the Food Sanitation Act.
• Example 1 Hydrolysis reaction using a 1000 mL glass reaction vessel
• 1 mg of dried Monk fruit extract powder was dissolved in 100 g of distilled water, and the mixture was placed in a Peltier element type heated and stirred glass reactor and kept warm so as not to deviate from the temperature range of 36 to 44 ° C.
• 25.0 g of Monk fruit extract (Hunan Huacheng Biotech; Hunan, China / Mogroside V: 43.45 mass%, siamenoside I: 2.03 mass%, mogroside IV: 0.81 mass%) was added, and 100 g of distilled water was added while stirring at 100 to 300 rpm.
• the solution was heated to 80°C or higher to inactivate the enzyme.
• the temperature was maintained at 80-85°C for 30 minutes after reaching 80°C.
• 200g of distilled water was added and cooling was started until the liquid temperature reached 20-25°C. After cooling, stirring was stopped and the mixture was left to stand for 12 hours or more. After standing, it was confirmed that the mixture had separated into two layers, the supernatant and the precipitate, and only the supernatant was collected with a hose using the siphon principle.
• the precipitate remaining after removing the supernatant was centrifuged (800 x g, 20 minutes, 25°C). The supernatant was collected by centrifugation.
• Example 1 The entire amount of the collected supernatant was powdered using a spray dryer. The precipitate was transferred to a heat-resistant container and dried in a constant temperature air dryer. The dry weight of the enzyme reaction product obtained by this method was 7.35g. The mogrol content in this product was measured and found to be 55.15% by mass. This enzyme reaction product was used as the composition of Example 1.
• Example 2 Hydrolysis reaction using a 120 L stainless steel reactor
• 10 kg of 50 vv% ethanol aqueous solution was added to a hot water circulation type heated and stirred stainless steel reactor, and the temperature was kept within the range of 36 to 44°C.
• 2.5 kg of Monk Fruit Extract (Hunan Huacheng Biotech; Hunan, China/Mogroside V: 43.45% by mass, Siamenoside I: 2.03% by mass, Mogroside IV: 0.81% by mass) was then added, and 15 kg of RO water was added while stirring at 100 to 300 rpm using a Bernoulli fluid stirrer.
• Examples 3, 4, and 5 500 mL scale hydrolysis reaction
• hydrolysis was carried out using a production method on the same scale as in Example 1 to obtain enzyme reaction products containing 52.72 mass%, 44.49 mass%, and 63.96 mass% of mogrol, respectively, which were used as the compositions of the respective examples (Examples 3, 4, and 5).
• Examples 6, 7, 8, and 9 Crystallization and purification of enzyme reaction products
• a solution was prepared by adding 20 mL of ethanol to 4.0 g of the enzyme reaction product obtained in Example 1. 20 mL of the solution was added to a glass wide-mouth standard bottle 10K. Water was added to this to make the solution cloudy, and then the solution was stirred until the cloudiness disappeared. Water was gradually added dropwise to the same amount as the solution, and the amount at which the cloudiness did not disappear even when the solution was stirred was set as the end point. The cloudy solution was heated on a hot plate at 50 ° C for 10 minutes, and it was confirmed that the cloudiness had disappeared.
• Example 6 The mogrol content in this product was measured and found to be 69.73% by mass.
• Example 6 the same procedure as in Example 6 was carried out to obtain white crystalline substances containing 75.11 mass %, 75.51 mass %, and 76.08 mass % of mogrol, respectively (Examples 7, 8, and 9).
• Example 10 and 11 100 mL scale hydrolysis reaction
• Equal amounts of cellulosin AC40 and naringinase were dissolved in 100 mM acetate buffer (pH 4.0) to prepare a 10 wv % solution (two-enzyme solution).
• 1 mL of 0.001 wv% dried Momordica extract aqueous solution was added to a Peltier element-type heated and stirred glass reactor, and the temperature was kept within the range of 36 to 44 ° C until the enzyme reaction started.
• Example 12 and 13 100 mL scale hydrolysis reaction
• Equal amounts of cellulosin AC40, naringinase and aromatase H2 were dissolved in 100 mM acetate buffer (pH 4.0) to prepare a 10 wv % solution (three enzyme solution).
• 1 mL of 0.001 wv% dried Monk fruit extract aqueous solution was added to a Peltier element-type heated and stirred glass reactor, and the temperature was kept within the range of 36 to 44 ° C until the enzyme reaction started.
• Mogrol was prepared by acid hydrolysis according to the method described in Am.J.Cancer Res. 5 (4), 1308-1318, 2015 (Non-Patent Document 2).
• Non-Patent Document 2 The above document only describes the outline of acid hydrolysis, and does not describe a specific preparation method, so the reaction composition and reaction time were examined.
• a Dimroth condenser was connected to a two-necked glass flask, and 20 mL of 0.5 N hydrochloric acid was added to 1.960 g of Monk Fruit Extract (Guilin Saraya Biotech; Guilin, China/Mogroside V: 52.38% by mass, Siamenoside I: 2.93% by mass, Mogroside IV: 3.12% by mass) that had been column-purified (decolorized) with adsorption resin and ion exchange resin, and the mixture was heated at 95 to 100 ° C. for 8 hours or more to perform hydrolysis.
• mogrol there was a tendency for mogrol to decrease when heating was continued for 12 hours or more.
• Mogrol was prepared by enzymatic hydrolysis according to the description of International Publication No. 2013/076577 (Patent Document 1). 100 mL of 0.1 M sodium acetate buffer (pH 4.5) was added to 0.30 g of mogroside V standard (Wako Pure Chemical Industries; Osaka, Japan) in a 500 mL eggplant flask, and 5 mL of culture supernatant (Merck; Darmstadt, Germany) (crude pectinase) derived from Aspergillus niger was added. This solution was kept at 50 ° C. for 48 hours with stirring to perform hydrolysis.
• Patent Document 1 100 mL of 0.1 M sodium acetate buffer (pH 4.5) was added to 0.30 g of mogroside V standard (Wako Pure Chemical Industries; Osaka, Japan) in a 500 mL eggplant flask, and 5 mL of culture supernatant (Merck; Darmstadt, Germany) (crude pectinase)
• Mogrolol glycosides including mogroside IE1 can be measured using high performance liquid chromatography under the conditions shown below.
• HPLC model name Prominence LC-20AD (Shimadzu Corporation)
• the standard substances for mogrol and mogrol glycoside used in quantitative analysis using HPLC were commercially available from Fujifilm Wako Pure Chemical Industries, ChemFeces, TargetMol, MedChemExpress, etc.
• Example 14 Example 15, and Example 16 sweeteners were prepared using the mogrols obtained in the Comparative Examples and Examples, with the total amount being 100, in the combinations of parts by mass shown in Table 11, for the aversive taste specific to mogrol. 3 g of each sweetener composition was used to prepare a 10% by mass aqueous solution, and a sensory evaluation was performed. It was judged whether the aversive taste (bitterness, astringency, harshness) had been improved. When the number of people who answered that the taste had improved was 0 to 2, it was judged as ⁇ , and when the number of people who answered that the taste had improved was 3 to 5, it was judged as ⁇ .
• mogrol was purified by each method, and the yields of mogrol were compared.
• mogrosides containing 1 to 3 monosaccharides were included, but these were not included in the calculation of the recovery amount.
• the mass of mogroside V was calculated as 1287.4, the mass of siamenoside I and mogroside IV as 1125.3, and the mass of mogrol as 476.7.
• Example 1 had excellent production efficiency and was easy to scale up, making it a greatly improved method for preparing mogrol.
• 150g of commercially available packed rice (Sato rice, Koshihikari rice produced in Niigata Prefecture, Sato Foods) was prepared as the challenge food.
• the test food was ingested 10 minutes before the challenge food intake.
• the subjects were instructed in advance to chew each mouthful of the challenge food 30 times before swallowing it, and to eat 150g of the challenge food in about 10 minutes.
• Blood samples were taken from a vein before the intake of the test food (0 minutes) and after the intake of the challenge food (30 minutes, 60 minutes, 90 minutes, 120 minutes). Blood glucose levels were measured using L-type Wako Glu2 (Fujifilm Wako Pure Chemical Industries, Ltd.) and JCA-BM8060 (JEOL Ltd.).
• the area under the blood glucose rise curve was calculated according to ISO26642:2010, 7.2.4.2 Actual calculation (Sample A), and the results are shown in Table 14.
• the washout period for the crossover study was at least one week.

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