Reducer of blood glucose level increase reducer of body fat accumulation and food material

Abstract

A reducer of blood glucose level increase comprising palatinose as an active ingredient, wherein the reducer is ingested before or after or simultaneously with consuming a carbohydrate having an alpha-1, 6-glucosyl bond ratio of from 0% to less than 50% relative to the total bonds among constituent saccharides to reduce an increase in blood glucose level caused by ingesting the carbohydrate.

Description

[0001] 1. Field of the Invention[0002] The present invention relates to a reducer of blood glucose level increase, a reducer of body fat accumulation, a food material, a method for reducing blood glucose level and a method for reducing body fat accumulation.[0003] 2. Related Background of the Invention[0004] As a constituent for reducing blood glucose level increase, there have been known an extract from Gymnema Sylvestre leaves (JP Tokkai S64-85058, JP Tokkai H2-79955), an extract from Gymnema Inodrum (JP Tokkai H5-252897), and an extract from Gymnema Chingen (JP Tokkai H6-245735). They are considered to reduce blood glucose level increase because of an effect of reducing glucose absorption. Triterpene glycoside (JP Tokkai H6-128161) contained in Gymnema Inodrum is also reported to have the effect of reducing glucose absorption.[0005] Monoterpene glycoside is known to have an effect of reducing blood glucose level increase through a sucrase inhibition effect (JP Tokkai H6-100453). ...

AI Technical Summary

Benefits of technology

[0012] Namely, the invention provides a reducer of blood glucose level increase comprising palatinose as an active ingredient, wherein the reducer is ingested before or after or simultaneously with consuming a carbohydrate having an .alpha.-1,6-glucosyl bond ratio of from 0% to less than 50% relative to the total bonds among constituent saccharides, and wherein the reducer reduces an increase in blood glucose level caused by consuming said carbohydrate(or a reducer of blood glucose level increase for reducing a blood glucose level increase caused by consuming a carbohydrate having an .alpha.-1,6-glucosyl bond ratio of from 0% to less than 50% relative to the total bonds among constituent saccharides characterized by comprising palatinose as an active ingredient and being ingested before or after or simultaneously with consuming the carbohydrate).

[0046] Each of the above food material (7)-(12) or food processed from the food material can be ingested to reduce body fat accumulation resulted from the increase in blood glucose level and insulin secretion caused by ingesting the above foodstuff.

Problems solved by technology

However, the Gymnema extract etc. taste so bitter as to block sweet taste, and hence can not be used without a particular treatment.

The indigestible dextrin and L-arabinose, though carbohydrate, are difficult to be digestibly absorbed, and sometimes cause diarrhea when they are ingested in a large amount.

In other words, all the above substances demonstrating the effect of reducing blood glucose level increase have various problems such as inconvenience at use and limited application.

However, palatinose is not supposed to be able to reduce the blood glucose level increase caused by consuming a carbohydrate having no .alpha.-1,6-glucosyl bond including monosaccharide or a carbohydrate having an .alpha.-1,6-glucosyl bond ratio of less than 50% relative to the total bonds among constituent saccharides.

It has been considered that high fructose corn syrup, which is composed of the monosaccharides, is not competitive as to catalysis by the decomposition enzyme for palatinose and is easily absorbed.

It has been considered that, for ingested palatinose, it is more difficult to reduce an increase in blood glucose level through consuming a carbohydrate in food, which exists with other ingredients in being kneaded with or surrounded by the other ingredients, than to reduce an increase in blood glucose level through consuming a carbohydrate such as monosaccharide and disaccharide, which are consumed as an aqueous solution.

The result has revealed that palatinose, when ingested before or after or simultaneously with consuming glucose or sucrose, does not work additively in blood glucose level caused by the consumed glucose or sucrose, but reduces reversely the increase in blood glucose level caused by glucose and sucrose.

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