Food composition and food or beverage product for inhibiting elevated serum remnant lipoprotein cholesterol level, and inhibition method

Abstract

[Problem] To suppress the increase in RLP-C levels caused by meals, thereby preventing atherosclerosis. [Solution] A food composition for suppressing the increase in serum remnant lipoprotein cholesterol levels after a meal, the food composition comprising psyllium husk as an active ingredient. In addition, a method for suppressing the increase in serum remnant lipoprotein cholesterol levels after a meal, the method comprising ingesting psyllium husk before or during a meal. Therefore, the increase in RLP-C levels caused by meals can be suppressed and atherosclerosis can be prevented.

Description

Technical Field

[0001] The present invention relates to a food composition for inhibiting the increase of serum remnant lipoprotein cholesterol level after a meal. More specifically, the present invention relates to a composition for inhibiting the increase of serum remnant lipoprotein cholesterol level after a meal, the composition comprising psyllium husk as an active ingredient. Background Art

[0002] Lifestyle diseases caused by living habits such as eating, exercise habits, smoking, drinking, etc. have become a problem. For example, lifestyle diseases caused by eating include diabetes, obesity, hyperlipidemia, hypertension, colorectal cancer and periodontal disease. Among them, in addition to having a large number of cases, it is known that lifestyle diseases (such as diabetes, obesity, hyperlipidemia and hypertension) are closely related to the onset of arteriosclerosis, which can cause cerebral infarction and myocardial infarction.

[0003] Atherosclerosis can be divided into three main types: (i) medial sclerosis, in which calcium accumulates in the middle layer of the artery and calcifies; (ii) atheromatous form (atherosclerosis), in which lipids (such as cholesterol) accumulate in the inner wall of the artery to form swelling (called atheroma); and (iii) arteriolar sclerosis, in which small arteries harden. Of these, the atheromatous form is believed to cause cerebral and myocardial infarctions.

[0004] In recent years, remnant lipoprotein (RLP-C) has attracted attention as a protein causing atherosclerosis. RLP-C is a general term for chylomicron (CM) remnants, VLDL remnants, etc. (they are intermediate metabolites of CM, VLDL, etc.). Normally, CM and VLDL cannot invade the vascular endothelium due to their large size, but small particles of RLP-C can invade the vascular endothelium. In addition, it is reported that the RLP-C that has invaded the vascular endothelium is digested by macrophages via the apoB48 receptor on the macrophages to promote the formation of foamy macrophages and form arteriosclerotic lesions (see non-patent literature 1).

[0005] Citation list

[0006] Non-patent literature

[0007] Non-patent document 1:

[0008] http: / / www.city.fukuoka.med.or.jp / kensa / ensinbunri / enshin_37_x.pdf

[0009] In order to prevent atherosclerosis, it is important to control serum RLP-C levels. However, one problem is that, unlike other cholesterols, serum RLP-C levels are easily affected by meals and are therefore difficult to control. Therefore, the inhibition of increased RLP-C levels caused by meals has not been studied. Summary of the invention

[0010] Technical issues

[0011] The present inventors studied a substance capable of suppressing the increase in the level of postprandial serum RLP-C. Then, the present inventors newly found that the increase in the level of postprandial serum RLP-C can be suppressed by taking psyllium husk, and completed the present invention.

[0012] Solution to the problem

[0013] In order to solve the above problems, the present invention provides: a food composition for inhibiting the increase of serum remnant lipoprotein cholesterol level after a meal, the food composition comprising psyllium husk as an active ingredient; and a food or beverage product using the food composition. In addition, in order to solve the above problems, the present invention provides a method for inhibiting the increase of serum remnant lipoprotein cholesterol level after a meal, the method comprising taking psyllium husk before or during a meal.

[0014] According to such a configuration, the postprandial increase in serum RLP-C level can be suppressed by ingesting a food composition containing psyllium husk as an active ingredient.

[0015] Advantageous Effects of the Invention

[0016] According to the present invention, the increase in serum RLP-C level after a meal can be suppressed, thereby preventing atherosclerosis. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] [ Figure 1 ] Figure 1 is a graph showing the time course of postprandial serum RLP-C levels when psyllium husk was ingested compared to when a placebo food was ingested. DETAILED DESCRIPTION OF THE INVENTION

[0019] Hereinafter, suitable embodiments of the present invention will be described.

[0020] <Psyllium Husk>

[0021] Psyllium husk is a dietary fiber material containing a polysaccharide having a highly branched structure as a main component. Examples of psyllium husks used in the present invention include husks obtained from seeds of the plant Plantago ovata of the Plantaginaceae family or their ground products. Here, examples of psyllium husks or their ground products include those commercially available as psyllium, psyllium husks, psyllium husk powder, psyllium gum, Isagol (R), etc. (hereinafter referred to as "psyllium husk powder"). In the present invention, psyllium husk powder of any particle size and grade can be used, but psyllium husk powder preferably has few impurities and high purity.

[0022] The shape of the food composition of the present invention is not particularly limited. The above-mentioned psyllium husk is highly safe, tasteless and odorless, and therefore can be easily taken continuously for a long time. Examples of intake methods include tablets, capsules, granules, powders, syrups, dry syrups, liquids, suspensions, gels, and powdered beverages.

[0023] The food or beverage product is not particularly limited, and examples thereof include beverages, spreads, seasonings, bread, rice, noodles, sauces, and candies.

[0024] The food or beverage product of the present invention may further contain various nutrients, various vitamins, minerals, dietary fibers and various additives. Example

[0025] Hereinafter, the present invention is specifically described based on Examples. In this Example, an intake test was conducted on 76 healthy adults to examine the effect of the present invention.

[0026] <Preparation of Test Food>

[0027] As a test food, a drink in which 3.6 g of psyllium was dissolved in 150 ml of water was used. In addition, a drink without psyllium was used as a control food (placebo food). In order to maintain the blindness of the test, none of the drinks was distinguishable in appearance and flavor.

[0028] <Load Food>

[0029] 180 g of hamburger, two rolls and 30 g of small potatoes (total: 731 kcal, 24.4 g of protein, 43.2 g of fat and 61.3 g of carbohydrates) were used as loading food.

[0030] <Test>

[0031] In this embodiment, a randomized, double-blind, crossover study was performed on the test food and the placebo food. The washout period between the test food and the placebo food was 22 weeks. First, 76 subjects were randomly divided into two groups by block randomization using gender, age, and fasting blood lipid values ​​during screening as randomization factors. The general background of the subjects during screening is shown in Table 1.

[0032] [Table 1]

[0033]

[0034] The subjects finished their dinner before 21:00 the day before each test day, and then fasted (only water was allowed). Blood was collected under fasting conditions the next morning, and then the test food or placebo food was ingested. Fifteen minutes after ingesting the test food or placebo food, a high-fat load food was ingested within 20 minutes, and blood was collected 2, 3, 4, and 6 hours after the start of high-fat food ingestion. In addition, the subjects fasted and rested in a sitting position until the blood collection was completed 6 hours after ingestion.

[0035] <Blood test and analysis>

[0036] The RLP-C levels contained in the blood were analyzed in a clinical laboratory using existing methods. The primary endpoints were the time course of RLP-C levels and the area under the curve of blood levels calculated by the trapezoidal method. Please note that the test results are expressed as mean ± standard deviation (SE).

[0037] Next, the obtained analysis results were statistically analyzed, and the results when the test food was ingested were compared with the results when the placebo food was ingested. Statistical analysis was performed by a two-tailed test, and the significance level was set to 5%. As analysis software, SPSS for Windows (version 24.0, manufactured by IBM Japan Ltd.) was used, and a generalized linear model (GLM) was selected as the statistical analysis method.

[0038] The results of statistical analysis of the time course of postprandial serum RLP-C levels are shown in Figure 1 .

[0039] from Figure 1 It can be clearly seen that the postprandial serum RLP-C level of the test food remains lower than the postprandial serum RLP-C level of the placebo food. In particular, at 2, 3 and 4 hours after the meal, the value is significantly reduced (P < 0.01). In addition, the inhibition of the increase in postprandial serum RLP-C levels begins immediately after eating, and the difference with the placebo food reaches the maximum at 4 hours after the meal.

[0040] Next, use Figure 1The data were used to calculate the area under the curve (AUC) of the blood level until 6 hours after the meal by the trapezoidal method. AUC means the total amount of RLP-C absorbed in the blood after the meal. The results are shown in Table 2.

[0041] [Table 2]

[0042]

[0043] iAUC: incremental area under the curve.

[0044] Mean values ​​significantly different from placebo:

[0045] **p<0.01, n=76

[0046] As is clear from Table 2, the AUC of the test food showed a value significantly lower than that of the placebo food (P<0.003). Specifically, it can be seen that the amount of RLP-C in serum decreased by about 15% by taking the test food compared to the amount when taking the placebo food.

[0047] Here, the reason why psyllium husk as a test food inhibits the increase in postprandial serum RLP-C level is considered to be as follows. Psyllium husk has water-retaining properties and forms a gel when dissolved in water. It is speculated that this psyllium gel inhibits the absorption of dietary lipids into the blood by preventing lipids from contacting lipase in the gastrointestinal tract. Therefore, it is believed that the reduction in the amount of lipids in the blood leads to a decrease in postprandial serum RLP-C level.

[0048] As described above, according to the present invention, the increase in serum RLP-C level after a meal can be suppressed by taking psyllium husk. Since RLP-C is considered to be a substance that causes atherosclerosis, it is believed that the development of atherosclerosis can be effectively suppressed by suppressing the increase in RLP-C level.

Claims

1. Use of psyllium husk in the preparation of a food composition for inhibiting an increase in serum remnant lipoprotein cholesterol level when taking fat-loaded food, wherein the food composition comprises only psyllium husk as an active ingredient, and wherein the psyllium husk is ingested by drinking a beverage containing the psyllium husk before or during a meal, and The increase in serum remnant lipoprotein cholesterol levels was suppressed within six hours after ingestion of fat-loaded food.

2. The use according to claim 1, wherein the psyllium husk is ingested after swelling with water.

Images