GLP-1 secretion-promoting components

Abstract

The present invention addresses the problem of providing a composition capable of effectively promoting GLP-1 secretion. This problem can be solved by providing a composition for promoting GLP-1 secretion that comprises, as active ingredients, glycosylnaringenin as component (A) together with at least one selected from the group consisting of α-pinene, β-pinene, sabinene, camphene, valencene, β-caryophyllene, β-ionone, methyl anthranilate, methyl N-methylanthranilate, thymol and nootkatone, as component (B).

Description

[Technical Field]

[0001] The present invention relates to a composition for promoting GLP-1 secretion, and more particularly to a composition for promoting GLP-1 secretion comprising, together with component (A) glycosylnaringenin, component (B) at least one selected from the group consisting of α-pinene, β-pinene, sabinene, camphene, valencene, β-caryophyllene, β-ionone, methyl anthranilate, N-methylanthranilate, thymol, and nootkatone as an active ingredient. [Background technology]

[0002] Endocrine cells are scattered throughout the intestinal epithelium, and it is known that gastrointestinal hormones secreted from these intestinal endocrine cells regulate the functions of other organs. Some of the gastrointestinal hormones secreted from endocrine cells are also called incretins, and they are secreted into the bloodstream in response to food intake. They act on the β-cells of the islets of Langerhans in the pancreas (hereinafter referred to as "pancreatic β-cells") and promote insulin secretion.

[0003] There are two types of incretins: glucose-dependent insulinotropic polypeptide (GIP) and glucagon-like peptide-1 (GLP-1). GIP is secreted from K cells in the upper small intestine, while GLP-1 is secreted from L cells in the lower small intestine.

[0004] GLP-1 is secreted into the bloodstream in response to food intake and acts on pancreatic β-cells to promote insulin secretion, thereby lowering blood glucose levels. GLP-1 has also been shown to suppress glucagon secretion from pancreatic α-cells, suppress appetite and feeding in the central nervous system, and delay gastric emptying (Non-Patent Literature 1). Furthermore, since GLP-1 receptors are expressed in many organs and tissues in the body other than pancreatic β-cells, such as the kidneys, it is thought that GLP-1 has diverse physiological effects beyond those mentioned above. For example, the blood pressure-lowering effect of GLP-1 has been demonstrated in studies using humans and rats, and it has been found that GLP-1 receptor agonists promote sodium excretion in urine and suppress the blood pressure increase caused by angiotensin II (Non-Patent Literature 2). In addition, GLP-1 is also suspected to contribute to the suppression of arteriosclerosis, maintenance of bone strength, and regulation of peripheral circadian rhythms (Non-Patent Literature 3, 4, and 5). Therefore, promoting GLP-1 secretion is thought to contribute not only to maintaining glucose metabolism homeostasis and glucose tolerance, and improving obesity, but also to various aspects of homeostasis in the body, as well as to the prevention and improvement of lifestyle-related diseases.

[0005] However, since GLP-1 is a polypeptide, when taken orally, it is easily digested and broken down in the gastrointestinal tract, resulting in a low rate of transfer into the bloodstream and very low bioavailability. Furthermore, even when administered subcutaneously or intravenously, GLP-1 is known to be rapidly broken down by a degrading enzyme (dipeptidyl peptidase 4). Therefore, in order to increase the concentration of GLP-1 in the body over a long period of time, it is preferable to continuously promote the secretion of endogenous GLP-1 in a way that is less burdensome on the body, rather than administering GLP-1 itself from outside the body.

[0006] Several reports exist regarding the GLP-1 secretion-promoting effects of plant extracts and their components (Patent Documents 1 and 2). For example, Patent Document 1 describes honeysuckle or alkanet or processed products thereof, while Patent Document 2 describes that components derived from bitter melon have GLP-1 secretion-promoting effects. The GLP-1 secretion-promoting effects of geraniol and citronellal have also been reported (Non-Patent Document 6).

[0007] Although several active ingredients have been proposed to promote GLP-1 secretion, these ingredients have poor water solubility, making them unsuitable for widespread use in the food industry and other applications. Furthermore, the GLP-1 secretion-promoting effects obtained using conventional active ingredients with water solubility issues were not always sufficient. Against this backdrop, there was a need for a GLP-1 secretion-promoting agent that was more effective and could be incorporated into a variety of products. [Prior art documents] [Patent Documents]

[0008] [Patent Document 1] Japanese Patent Publication No. 2016-138070 [Patent Document 2] International Publication No. 2017 / 159725 brochure [Non-patent literature]

[0009] [Non-Patent Document 1] Monthly Diabetes Magazine, Special Issue "Incretin" 2009 / 12 [Non-Patent Document 2] Biochemical and Biophysical Research Communications 380,44-49(2009) [Non-Patent Document 3] PLoS ONE 8(8),e70933(2013) [Non-Patent Document 4] Journal of Endocrinology 219,59-68(2013) [Non-Patent Document 5] PLoS ONE 8(11), e81119(2013) [Non-Patent Document 6] Scientific Reports 7(1),1-11(2017) [Overview of the project] [Problems that the invention aims to solve]

[0010] In view of the above situation, an object of the present invention is to provide a composition having a more effective GLP-1 secretion promoting action. [Means for Solving the Problems]

[0011] As a result of intensive studies to solve the above problems, the present inventors found that, together with component (A) glycosylnarigenin, a composition containing at least one selected from the group consisting of component (B) α-pinene, β-pinene, sabinene, camphene, valencene, β-caryophyllene, β-ionone, methyl anthranilate, methyl N-methylanthranilate, thymol, and nootkatone as an active ingredient promotes GLP-1 secretion. Furthermore, it was found that a composition containing thymol and / or nootkatone in a specific ratio together with glycosylnarigenin has an especially effective GLP-1 secretion promoting action.

[0012] That is, the present invention solves the above problems by providing the following. (1) A composition for promoting GLP-1 secretion containing, as an active ingredient, at least one selected from the group consisting of component (B) α-pinene, β-pinene, sabinene, camphene, valencene, β-caryophyllene, β-ionone, methyl anthranilate, methyl N-methylanthranilate, thymol, and nootkatone together with component (A) glycosylnarigenin. (2) The composition for promoting GLP-1 secretion according to (1) above, wherein the component (A) is 3″-α-monoglucosylnarirutin. (3) The composition for promoting GLP-1 secretion according to (1) or (2) above, wherein the component (B) is thymol and / or nootkatone. (4) The composition for promoting GLP-1 secretion according to any one of (1) to (3) above, containing the component (A) and the component (B) in a molar ratio of 10000:1 to 1:10. (5) The composition for promoting GLP-1 secretion according to any one of (1) to (4) above, containing 0.0001% by mass or more of the component (A). (6) The composition for promoting GLP-1 secretion according to any one of (1) to (5) above, which is used for at least one selected from the prevention or improvement of obesity, diabetes, and postprandial hyperglycemia, suppression of blood glucose elevation, suppression of glucagon secretion, suppression of gastric excretion and gastric acid secretion, suppression of appetite, suppression of food intake, and induction of satiety. (7) A composition containing at least one selected from the group consisting of component (B) α-pinene, β-pinene, sabinene, camphene, valencene, β-caryophyllene, β-ionone, methyl anthranilate, methyl N-methylanthranilate, thymol, and nootkatone together with component (A) glycosylnarigenin. (8) The composition according to (7) above, wherein the molar ratio of the component (A) to the component (B) is in the ratio of 10000:1 to 1:10. (9) The composition according to (7) or (8) above, wherein the component (A) is 3″-α-monoglucosylnarirutin. (10) The composition for promoting GLP-1 secretion according to any one of (7) to (9) above, wherein the component (B) is thymol and / or nootkatone. (11) The composition according to any one of (7) to (10) above, which contains 0.0001% by mass or more of the component (A). (12) A food or drink containing the composition according to any one of (1) to (11) above. (13) A supplement containing the composition according to any one of (1) to (11) above. (14) A fragrance containing the composition according to any one of (1) to (11) above. (15) A pharmaceutical product or quasi-drug containing the composition according to any one of (1) to (11) above. (16) A feed containing the composition according to any one of (1) to (11) above. (17) The food or drink according to (12) above, which is in a liquid, flowing, gel, semi-solid, solid or powder form. (18) The supplement according to (13) above, which is in a liquid, gel, paste, tablet, round, capsule, powder, granule, fine granule or troche form. (19) The fragrance according to (14) above, which is in the form of a water-soluble fragrance, oil-soluble fragrance, emulsified fragrance or powder fragrance. (20) A pharmaceutical or quasi-drug as described in (15) above, which is in the form of a liquid, fluid, gel, semi-solid, solid, tablet, round, capsule, powder, granule, fine granule or lozenge. (21) The feed described in (16) above, which is in the form of a liquid, powder, pellet, flake or mash. [Effects of the Invention]

[0013] The GLP-1 secretion-promoting composition of the present invention exhibits an effective GLP-1 secretion-promoting effect. [Modes for carrying out the invention]

[0014] The present invention relates to a GLP-1 secretion-promoting composition comprising, together with component (A) glycosylnaringenin, component (B) at least one selected from the group consisting of α-pinene, β-pinene, sabinene, camphene, valencene, β-caryophyllene, β-ionone, methyl anthranilate, N-methylanthranilate, thymol, and nootkatone as an active ingredient. Hereinafter, the active ingredients of the composition of the present invention, component (A) and component (B), will be described in order.

[0015] As used herein, "glycosylnaringenin" refers to a type of flavanone, and is a general term for glycosides that have "naringenin," which has the structure shown in Chemical Formula 1 below, as their aglycone.

[0016] Chemical formula 1: [ka]

[0017] Representative compounds included in the term "glycosylnaringenin" as used herein include "naringin" (Chemical Formula 2 below), which has a structure in which neohesperidose (α-rhamnosyl(1→2)glucose) is β-bonded to the 7-position OH group of naringenin, and "3″-α-monoglucosylnaringin" (Chemical Formula 3 below), which has a structure in which glucose is α-bonded to the 3-position (3″ position) OH group of the glucose residue in the neohesperidose of naringin. Naringin is found, for example, in the unripe peel of citrus fruits and is an antioxidant substance. In addition to physiological effects such as strengthening capillaries, preventing bleeding, regulating blood pressure, and lowering cholesterol, it has also been found to have TNF-inducing activity that maintains homeostasis in the body.

[0018] Chemical formula 2: [ka]

[0019] Chemical formula 3: [ka]

[0020] Furthermore, the term "glycosylnaringenin" as used in this specification includes "4′-α-monoglucosylnaringin" (Chemical Formula 4 below), which has a structure in which glucose is α-bonded to the OH group at the 4′ position of naringin, and "3″,4′-α-diglucosylnaringin" (Chemical Formula 5 below), which has glucose α-bonded to the OH groups at the 3″ and 4′ positions of naringin, respectively. In addition, it also includes "prunin" (Chemical Formula 6 below), which has a structure in which β-glucose is bonded to the OH group at the 7 position of naringenin, and "naringin" (Chemical Formula 7 below), which has a structure in which rutinose (α-rhamnosyl(1→6)glucose) is β-bonded to the OH group at the 7 position of naringenin.

[0021] Chemical formula 4: [ka]

[0022] Chemical formula 5: [ka]

[0023] Chemical formula 6: [ka]

[0024] Chemical formula 7: [ka]

[0025] Furthermore, the term "glycosylnaringenin" as used in this specification also includes compounds in which a glycosyl group is further bonded to the above-mentioned prunin, naringin, 3″-α-monoglucosylnaringin, naringin, 4′-α-monoglucosylnaringin, or 3″,4′-α-diglucosylnaringin, such as α-maltosylnaringin, α-maltotriosylnaringin, α-maltotetraosylnaringin, α-maltopentaosylnaringin, α-glucosylprunin, α-maltosylprunin, α-maltotriosylprunin, α-maltotetraosylprunin, α-maltopentaosylprunin, α-glucosylnaringin, α-maltosylnaringin, α-maltotriosylnaringin, α-maltotetraosylnaringin, and α-maltopentaosylnaringin.

[0026] These glycosylnaringenins can be produced using enzymes or chemical synthesis, and are preferably produced using the enzymatic method. They can also be produced by fermentation or a combination of enzymatic and chemical synthesis methods, as needed. When producing glycosylnaringenin, if economic efficiency is a concern, an enzymatic method using glycosyltransferases is advantageous. For example, according to the method disclosed in Japanese Patent Publication No. 04-13691 and Japanese Patent Publication No. 2007-284393, in which naringin is treated with glycosyltransferases such as α-glucosidase, cyclomaltodextrin glucanotransferase, and α-amylase in the presence of α-glucosyl sugar compounds such as partial hydrolysates of starch or maltooligosaccharides, a series of 3″-α-glycosylnaringins, in which the degree of glucose polymerization of the glycosyltransferase portion is usually distributed in the range of 1 to 5, can be obtained in high yield as glycosylnaringenin. It is also advantageous to prepare 3″-α-monoglucosylnaringin by treating this series of 3″-α-glycosylnaringins with glucoamylase.

[0027] In glycosyl naringenin, for example, if the transglycosyl portion contains a glucosyl moiety with D-glucose as a constituent sugar, the degree of glucose polymerization can be appropriately reduced by treating the glycosyl naringenin with glucoamylase. On the other hand, it is also advantageous to increase the degree of glucose polymerization of the glycosyl group in glycosyl naringenin by treating it with a glycosyl transferase such as cyclomaltodextrin glucanotransferase in the presence of a glycosyl donor such as a partially hydrolyzed starch product. Furthermore, if necessary, it is also possible to transfer and add monosaccharides, disaccharides, oligosaccharides, or polysaccharides other than D-glucose to glycosyl naringenin.

[0028] Furthermore, prunin, represented by chemical formula 6, can be prepared, for example, by reacting naringin with rhamnosidase and removing rhamnose, as disclosed in Japanese Patent Publication No. 2007-284393. On the other hand, naringin can be prepared, for example, by transferring rhamnose to prunin via α-1,6 transposition. These glycosylnaringenins can also be prepared using fermentation, chemical decomposition, or synthesis methods as needed.

[0029] In the present invention, glycosylnaringenin can be used regardless of its origin, manufacturing method, purity, etc., and does not necessarily have to be highly purified. It may be in the form of a mixture with other substances specific to the preparation method, as long as it does not affect its efficacy or safety, and may be partially purified or unpurified. For example, if prepared by an enzymatic method, the enzyme reaction solution containing glycosylnaringenin may be used as is.

[0030] As described above, the glycosylnaringenin contained in the composition of the present invention is, due to its manufacturing method, usually in the form of a glycosylnaringenin mixture, that is, a composition mainly containing one or more compounds selected from (1) naringin and α-glycosylnaringin (such as α-glucosylnaringin), which are compounds having a naringenin skeleton. However, it may also contain (2) flavonoids such as diosmin and neopolisin, and (3) trace components such as salts. The glycosylnaringenin may also contain naringenin as an aglycone, to the extent that the intended effects of the present invention are not hindered.

[0031] The glycosylnaringenin that can be used in the composition of the present invention may contain a single compound included in the above-mentioned category of glycosylnaringenin, or it may be a mixture containing two or more compounds included in the category of glycosylnaringenin. From the viewpoint of high solubility in water, the composition of the present invention preferably contains α-glycosylnaringin as glycosylnaringenin, more preferably α-glucosylnaringin as α-glycosylnaringin, and even more preferably one or more selected from 3″-α-monoglucosylnaringin, 3″,4′-α-diglucosylnaringin, and 4′-α-monoglucosylnaringin as α-glucosylnaringin.

[0032] There is no particular upper limit on the content of α-glycosylnaringin per unit of dry solids in glycosylnaringenin contained in the composition of the present invention. However, it is generally possible to provide it industrially in relatively large quantities, inexpensively and easily, at a low content of 99% by mass or less, at a lower cost of 80% by mass or less, and at an even lower cost of 60% or less. However, if the α-glycosylnaringin content per unit of dry solids of the α-glycosylnaringin is low, it will inevitably be used in larger quantities compared to those with a high content, resulting in poor handling. Therefore, it is desirable that the lower limit of the α-glycosylnaringin content be 10% by mass or more, preferably 20% by mass or more, more preferably 30% by mass or more, even more preferably 40% by mass or more, and even more preferably 50% by mass or more. The same applies to the content of α-glucosylnaringin in glycosylnaringenin.

[0033] In one preferred embodiment, the glycosylnaringenin contained in the composition of the present invention contains α-glycosylnaringin, and more preferably contains 3″-α-monoglucosylnaringin as α-glycosylnaringin. In this case, the preferred content of 3″-α-monoglucosylnaringin in the glycosylnaringenin is usually 10% by mass or more, preferably 20% by mass or more, more preferably 30% by mass or more, even more preferably 40% by mass or more, and even more preferably 50% by mass or more, per dry solids. Furthermore, the upper limit of the 3″-α-monoglucosylnaringin content in the glycosylnaringenin contained in the composition of the present invention is basically less than 100% by mass, but from the viewpoint of providing the composition of the present invention at a lower cost, it may usually be a low content of 99% by mass or less, more preferably 70% by mass or less, which can usually be provided industrially in relatively large quantities, inexpensively and easily.

[0034] Next, we will explain component (B). Pinene, which can be used in the composition of the present invention, has the molecular formula C 10 H 16 It is a type of monoterpene represented by , and is found, for example, in turpentine oil. Pinene includes α-pinene and β-pinene, and α-pinene and β-pinene exist as d-isomers and l-isomers, respectively. The pinene that can be used in the composition of the present invention may be any of these, or a mixture thereof. Sabinene is a molecular formula C 10 H 16 Sabinene is a type of monoterpene represented by , and is found, for example, in juniper oil. Sabinene exists in d-isomer and l-isomer. The sabinene that can be used in the composition of the present invention may be either of these or a mixture thereof. Camphene is a molecule with the molecular formula C 10 H 16 Camphene is a type of monoterpene represented by , and is found, for example, in rosemary oil and valerian oil. Camphene exists in d-isomer and l-isomer forms. The camphene that can be used in the composition of the present invention may be either of these or a mixture thereof. Valencene is one type of sesquiterpene represented by the molecular formula C 15 H 24 and is found in citrus plants such as grapefruit and Valencia oranges, for example. β-Caryophyllene is one type of sesquiterpene represented by the molecular formula C 15 H 24 and is found in essential oils of plants in the Rutaceae family, clove oil, cinnamon oil, etc., for example. β-Ionone is represented by the chemical formula C 13 H 20 O and is also called β-ionone. β-Ionone is found in essential oils of plants in the Rutaceae family, for example. It can also be chemically synthesized by condensing citral and acetone and reacting an acid with this. Methyl anthranilate is a nitrogen-containing compound represented by the molecular formula C8H9NO2 and is also called methyl 2-aminobenzoate. Methyl anthranilate is known to be contained in, for example, jasmine and grapes, and can also be chemically synthesized by dehydrating and condensing anthranilic acid and methanol. Methyl N-methyl anthranilate is a nitrogen-containing compound represented by the molecular formula C9H 11 NO2 and is also called methyl N-methyl-2-aminobenzoate. Methyl N-methyl anthranilate is known to be present in, for example, cinnamon oil, and can also be chemically synthesized by dehydrating and condensing N-methyl anthranilic acid and methanol.

[0035] The pinene, camphene, sabinene, valencene, β-caryophyllene, β-ionone, methyl anthranilate, and N-methylanthranilate mentioned above, which can be used in the present invention, may be produced by chemical synthesis or the like, or obtained by extraction from natural products containing these substances. The above components that can be used in the composition of the present invention may, of course, be isolated from natural products or highly purified components, but they do not necessarily have to be isolated and purified components. Instead of isolated and purified components, for example, essential oils obtained from natural products containing pinene, camphene, sabinene, valencene, β-caryophyllene, β-ionone, methyl anthranilate, or N-methylanthranilate can be used.

[0036] On the other hand, thymol, which can be used in the composition of the present invention, is a compound represented by the following chemical formula 8, and has the molecular formula C 10 H 14 Thymol is a type of monoterpene represented by the molecule O. Thymol is known to have antibacterial and blood flow-improving effects.

[0037] Chemical formula 8: [ka]

[0038] Thymol can be produced, for example, by chemical synthesis, or it can be obtained by extraction from natural products containing thymol. Examples of natural products containing thymol include Japanese citrus fruits such as yuzu, and herbs such as thyme, oregano, and savory, but it is found in large quantities in yuzu, thyme, oregano, and horsemint, for example. While it is certainly possible to isolate thymol from these natural products, the thymol that can be used in the composition of the present invention does not necessarily have to be isolated thymol; instead of isolated thymol, essential oils obtained from these natural products can be used, for example.

[0039] On the other hand, nootkatone, which can be used in the composition of the present invention, is a compound represented by the following chemical formula 9, and has the molecular formula C 15 H 22 Nootkatone is a type of sesquiterpene ketone represented by O. Nootkatone may be the d-isomer, the l-isomer, or a mixture such as a racemic mixture, and is not particularly limited. Nootkatone is known to possess AMPK (AMP-activated protein kinase) activity.

[0040] Chemical formula 9: [ka]

[0041] Nootkatone can be produced by chemical synthesis, microbial synthesis, etc., or it can be obtained by extraction from natural products containing nootkatone. Grapefruit is an example of a natural product containing nootkatone. Furthermore, the nootkatone that can be used in the composition of the present invention does not necessarily have to be isolated nootkatone; instead of isolated nootkatone, grapefruit essential oil, which is known to contain a relatively large amount of nootkatone, can be used, for example.

[0042] Extraction of nootkatone and thymol from natural products can be carried out by appropriately combining extraction operations using water, hot water, aqueous alcohol, organic solvents, etc., with purification operations using high-performance liquid chromatography or column chromatography, or distillation operations. The thymol and / or nootkatone obtained by the above synthesis or extraction is preferably of high purity, with impurities removed by one or more purification steps, but crude purified products may also be used as long as the effects of the present invention are achieved.

[0043] The components (B) that can be used in the composition of the present invention may be isomers or derivatives thereof. Examples of derivatives of nootkatone include, but are not limited to, nootkator, dihydronootkatone, dehydronootkatone, and tetrahydronootkatone.

[0044] On the other hand, carvacrol is an example of an isomer of thymol. Derivatives include, but are not limited to, thymyl acetate, thymol methyl ether, and methylthymol.

[0045] The composition of the present invention contains, along with component (A) glycosylnaringenin, at least one component selected from the group consisting of (B) α-pinene, β-pinene, sabinene, camphene, valencene, β-caryophyllene, β-ionone, methyl anthranilate, N-methylanthranilate, thymol, and nootkatone. As shown in the experiments described later, the combination of component (A) glycosylnaringenin and at least one component selected from the group consisting of (B) α-pinene, β-pinene, sabinene, camphene, valencene, β-caryophyllene, β-ionone, methyl anthranilate, N-methylanthranilate, thymol, and nootkatone significantly increases GLP-1 secretion. Moreover, this effect is superior to the effect when each component is used individually, and it can be said to be a synergistic effect that exceeds the additive effect obtained when each component is used individually. In particular, when component (B) is thymol and / or nootkatone, a particularly remarkable synergistic effect is observed, and therefore, thymol and / or nootkatone can be especially preferably used as component (B). Accordingly, a composition containing glycosylnaringenin and thymol and / or nootkatone can be a particularly effective composition for promoting GLP-1 secretion.

[0046] Here, "GLP-1 secretion promotion" as used in the present invention means that the secretion of GLP-1 from GLP-1 secreting cells is promoted when the GLP-1 secretion promoting composition is present compared to when it is not present, and is a concept that includes any of the following: promotion of GLP-1 secretion in vivo, promotion of GLP-1 secretion from L cells in the intestinal tract, promotion of the increase in blood GLP-1 concentration associated with GLP-1 secretion in vivo, maintenance of the increased GLP-1 concentration, or suppression of the decrease in the increased GLP-1 concentration, i.e., stabilization of the blood GLP-1 concentration.

[0047] As mentioned above, GLP-1 is mainly secreted from L cells present in the intestinal tract. Therefore, GLP-1 secretion can be promoted by orally administering or ingesting a composition containing component (A) glycosylnaringenin along with component (B) at least one selected from the group consisting of α-pinene, β-pinene, sabinene, camphene, valensene, β-caryophyllene, β-ionone, methyl anthranilate, N-methylanthranilate, thymol, and nootkatone. GLP-1 is known to act on the central nervous system, for example, by suppressing glucagon secretion from pancreatic α cells, promoting insulin secretion from pancreatic β cells, and through GLP-1 receptors expressed in many organs and tissues, such as pancreatic α cells, pancreatic β cells, the central nervous system, and the stomach. Accordingly, in a preferred embodiment, the composition of the present invention that promotes GLP-1 secretion can be used to control various physical conditions, such as preventing and / or improving lifestyle-related diseases such as obesity and diabetes, to improve insulin resistance, to suppress appetite in the central nervous system, to delay gastric emptying in the gastrointestinal tract, to promote postprandial digestion, to improve indigestion and gastric acid secretion, or to enhance energy metabolism.

[0048] The amount of component (A), i.e., glycosylnaringenin, in the composition of the present invention is not particularly limited, but the total glycosylnaringenin content in the composition is usually 0.0001% by mass or more, preferably 0.001% by mass or more, preferably 0.002% by mass or more, more preferably 0.02% by mass or more, and even more preferably 0.2% by mass or more.

[0049] In the composition of the present invention, the blending ratio of component (A) glycosylnaringenin and component (B) at least one selected from the group consisting of α-pinene, β-pinene, sabinene, camphene, valencene, β-caryophyllene, β-ionone, methyl anthranilate, N-methylanthranilate, thymol, and nootkatone is not limited as long as the desired effects of the present invention are obtained. However, from the viewpoint of the synergistic effect of component (A) and component (B), The mixing ratio is the molar ratio (A / B) of component (A) to component (B), for example, 10000:1 to 1:10, preferably 4000:1 to 1:10, more preferably 3731:1 to 1:10, more preferably 1000:1 to 1:10, more preferably 1000:1 to 1:1, even more preferably 200:1 to 1:1, even more preferably 100:1 to 1:1, even more preferably 50:1 to 1:1, and particularly preferably 10:1 to 1:1. Furthermore, when component (A) and component (B) are thymol, from the viewpoint of synergistic effect, the mixing ratio is, for example, 10000:1 to 1:10 in molar ratio (A / B) of component (A) to component (B), preferably 4000:1 to 1:10, more preferably 3731:1 to 1:10, more preferably 1000:1 to 1:10, more preferably 1000:1 to 1:5, more preferably 500:1 to 1:5, even more preferably 200:1 to 1:1, and even more preferably 100:1 to 1:1. When component (A) and component (B) are nootkatone, from the viewpoint of synergistic effect, the mixing ratio is, for example, 1000:1 to 1:5 in molar ratio (A / B) of component (A) to component (B), preferably 500:1 to 1:5, more preferably 333:1 to 1:5, more preferably 200:1 to 1:5, more preferably 100:1 to 1:5, even more preferably 50:1 to 1:5, even more preferably 10:1 to 1:5, even more preferably 3:1 to 1:5, even more preferably 1:1 to 1:5, and particularly preferably 10:1 to 1:1. Incidentally, the above range expressed using "~" includes its upper and lower limits.

[0050] The dosage, route of administration, administration interval, intake amount, or intake interval of the GLP-1 secretion-promoting composition of the present invention may be appropriately set according to the weight, sex, age, condition, or other factors of the recipient or intakeor. The intake amount or dosage is, for example, 0.1 to 500 mg, preferably 1 to 300 mg, more preferably 2 to 200 mg, and even more preferably 5 to 150 mg per day as glycosylnaringenin for one adult (60 kg body weight). On the other hand, if component (B) contains one or more selected from the group consisting of α-pinene, β-pinene, sabinene, camphene, valencene, β-caryophyllene, β-ionone, methyl anthranilate, and N-methylanthranilate, the intake or dosage is, for example, 0.0001 to 10 mg, preferably 0.0005 to 5 mg, more preferably 0.001 to 2 mg, and even more preferably 0.01 to 1 mg per day for one adult (body weight 60 kg), as α-pinene, β-pinene, sabinene, camphene, valencene, β-caryophyllene, β-ionone, methyl anthranilate, or N-methylanthranilate. Furthermore, if component (B) contains thymol, the intake or dosage is, for example, 0.001 to 10 mg, preferably 0.05 to 5 mg, more preferably 0.01 to 2 mg, and even more preferably 0.01 to 1 mg per day for one adult (60 kg body weight) as thymol. Furthermore, if component (B) contains nootkatone, the intake or dosage is typically, for example, 1 to 2000 mg, more preferably 2 to 1000 mg, and even more preferably 5 to 500 mg per day as nootkatone for one adult (weighing 60 kg). In this invention, it is preferable to administer or ingest such an amount once or multiple times a day, preferably once a day.

[0051] The composition of the present invention, comprising component (A) glycosylnaringenin and component (B) at least one selected from the group consisting of α-pinene, β-pinene, sabinene, camphene, valencene, β-caryophyllene, β-ionone, methyl anthranilate, N-methylanthranilate, thymol, and nootkatone, may be formulated as a single dosage form in which component (A) and component (B) are combined, or as formulations of each component individually that can be used simultaneously or separately at intervals.

[0052] Furthermore, because the composition of the present invention has excellent water solubility, it can be incorporated into a variety of products. Specifically, it can be advantageously used as a material or formulation incorporated into fragrances, foods and beverages, supplements, pharmaceuticals, quasi-drugs, or animal feed. Fragrances, foods and beverages, supplements, pharmaceuticals, quasi-drugs, or animal feed containing the composition of the present invention exhibit excellent GLP-1 secretion-promoting effects when administered to or ingested by animals, including humans, making them extremely advantageous for use. Needless to say, the composition of the present invention may also be used as is in fragrances, foods and beverages, supplements, pharmaceuticals, quasi-drugs, or animal feed.

[0053] Foods and beverages or supplements that may contain the composition of the present invention include foods (foods for specified health uses, foods with functional claims) that promote GLP-1 secretion after meals and are permitted to display such claims as necessary. Foods permitted to display functional claims can be distinguished from general foods. Examples of claims include "improves insulin resistance and lowers blood glucose levels" and "suppresses the rise in postprandial blood glucose levels."

[0054] The food or beverages into which the composition of the present invention may be incorporated can be basically any type and are not particularly limited. There are also no particular restrictions on its form; for example, it may take any form, such as liquid (including syrup, milk, or suspension), fluid, gel, semi-solid, solid, or powder, or it may be a food or beverage that is prepared at the time of use to be in liquid, fluid, gel, semi-solid, solid, or powder form. Specific examples include alcoholic beverages such as synthetic alcohol, brewed alcohol, sake, fruit wine, sparkling alcohol, beer, liqueur, shochu cocktails, and medicinal alcohol; beverages such as carbonated drinks, soft drinks, tonic water, dairy drinks, smoothies, vegetable juices, fruit juices, sports drinks, vinegar drinks, soy milk drinks, iron-containing drinks, lactic acid bacteria drinks, green tea, black tea, herbal tea, cocoa, coffee, non-alcoholic drinks, and nutritional drinks; staple foods such as rice, porridge, mochi, and bread; noodles such as udon, soba, ramen, and spaghetti; soups such as miso soup and vegetable soup; dairy products such as yogurt and cheese; meat products such as sausages and ham; fish products such as kamaboko, chikuwa, hanpen, and fish sausage; and seafood. This includes processed seafood products such as canned goods and dried fish; prepared foods such as nursing care food and liquid food, and frozen foods made by freezing them; confectionery such as soft candies, hard candies, gummies, jellies, cookies, soft cookies, rice crackers, gyuhi, mochi, mousse, bavarian cream, biscuits, chocolate, chewing gum, caramel, fruit paste, jam, marmalade, cereal bars, protein bars, and energy bars; frozen desserts such as ice cream, sherbet, and gelato; and various seasonings and processed foods such as miso, powdered miso, soy sauce, powdered soy sauce, mayonnaise, dressings, vinegar, noodle soup base, sauces, tomato sauce, curry roux, soup base, and compound seasonings.

[0055] Furthermore, food and beverages into which the composition of the present invention may be incorporated may contain additives that are permissible from a food hygiene standpoint as needed. Examples of such additives include sweeteners, acidulants, bittering agents, seasonings, flavorings, thickening polysaccharides, emulsifiers, preservatives, disinfectants or antibacterial agents, pH adjusters, isotonic agents, chelating agents, stabilizers, antioxidants, colorants, bulking agents, flow improvers, excipients, binders, disintegrants, solvents, softeners, oils, fillers, foaming agents, defoaming agents, nutrients, stimulants, flavorings, medicinal substances, etc., as well as active ingredients other than component (A) glycosylnaringenin and component (B) α-pinene, β-pinene, sabinene, camphene, valensene, β-caryophyllene, β-ionone, methyl anthranilate, N-methylanthranilate, thymol, and nootkatone, which may be contained in the composition of the present invention. Since naringin, 3″-α-monoglucosylnaringin, 3″,4′-α-diglucosylnaringin, and 4′-α-monoglucosylnaringin, which are contained in glycosylnaringenin, have a bitter taste, the composition of the present invention can be suitably used as a bittering agent in one embodiment.

[0056] On the other hand, when the composition of the present invention is incorporated into food or beverages, there are no particular restrictions on the amount of glycosylnaringenin contained in the food or beverage containing the composition of the present invention, and the amount can be adjusted appropriately depending on the form of use. There are no particular restrictions on the lower limit, but it is preferably 1 ppm or more, more preferably 5 ppm or more, and even more preferably 10 ppm or more. On the other hand, there are no particular restrictions on the upper limit, but it is preferably 2000 ppm or less, more preferably 500 ppm or less, and even more preferably 200 ppm or less. Similarly, there are no particular restrictions on the content of sabinene, valencene, β-ionone, methyl N-methylanthranilate, or thymol in food and beverages containing the composition of the present invention, and the content can be adjusted appropriately depending on the form of use. There are no particular restrictions on the lower limit, but it is preferably 0.001 ppm or more, more preferably 0.01 ppm or more, and even more preferably 0.1 ppm or more. There are also no particular restrictions on the upper limit, but it is preferably 100 ppm or less, more preferably 10 ppm or less, and even more preferably 5 ppm or less. Furthermore, there are no particular restrictions on the content of α-pinene, β-pinene, camphene, β-caryophyllene, methyl anthranilate, or nootkatone in food and beverages containing the composition of the present invention, and the content can be adjusted appropriately depending on the form of use. There are no particular restrictions on the lower limit, but it is preferably 0.001 ppm or more, more preferably 0.01 ppm or more, even more preferably 0.1 ppm or more, and even more preferably 0.5 ppm or more. Similarly, there are no particular restrictions on the upper limit, but it is preferably 50,000 ppm or less, more preferably 500 ppm or less, even more preferably 50 ppm or less, and even more preferably 30 ppm or less.

[0057] On the other hand, the supplements that may contain the composition of the present invention refer not only to nutritional supplements and functional foods for supplementing nutrients, but also to health supplements, foods for specified health uses, and foods with functional claims that have functions useful for maintaining, restoring, and promoting health. There are no particular restrictions on the form of such supplements; for example, they can be in the form of liquid (including syrup, milk, and suspension), gel, paste, tablet, pill, capsule (including hard capsule, soft capsule, and microcapsule), powder, granule, fine granule, or lozenge. Supplements in these forms can be manufactured according to conventional methods using appropriate excipients, dispersants, disintegrants, binders, lubricants, capsule bases, coating agents, etc. Supplements that may contain the composition of the present invention may also contain additives that are permissible from a food hygiene perspective and ordinary health food ingredients. Additives that are permissible from a food hygiene perspective have already been described in the explanation of food and beverages.

[0058] On the other hand, when the composition of the present invention is incorporated into a supplement, there are no particular restrictions on the amount of glycosylnaringenin contained in the supplement containing the composition of the present invention, and the amount can be adjusted appropriately depending on the form of use. There are no particular restrictions on the lower limit, but it is preferably 1 ppm or more, more preferably 10 ppm or more, even more preferably 50 ppm or more, and even more preferably 100 ppm or more. On the other hand, there are no particular restrictions on the upper limit, but it is preferably 50% by mass or less, more preferably 30% by mass or less, even more preferably 10% by mass or less, and even more preferably 5% by mass or less. Furthermore, there are no particular restrictions on the content of sabinene, valencene, β-ionone, methyl N-methylanthranilate, or thymol in the supplement containing the composition of the present invention, and the content can be adjusted appropriately depending on the form of use. There are no particular restrictions on the lower limit, but it is preferably 0.001 ppm or more, more preferably 0.01 ppm or more, even more preferably 0.05 ppm or more, and even more preferably 1 ppm or more. On the other hand, there are no particular restrictions on the upper limit, but it is preferably 10% by mass or less, more preferably 5% by mass or less, even more preferably 1% by mass or less, and even more preferably 0.1% by mass or less. Furthermore, there are no particular restrictions on the content of α-pinene, β-pinene, camphene, β-caryophyllene, methyl anthranilate, or nootkatone in the supplement containing the composition of the present invention, and the content can be adjusted appropriately depending on the form of use. There are no particular restrictions on the lower limit, but it is preferably 0.001 ppm or more, more preferably 0.01 ppm or more, even more preferably 0.05 ppm or more, and even more preferably 1 ppm or more. On the other hand, there are no particular restrictions on the upper limit, but it is preferably 10% by mass or less, more preferably 5% by mass or less, even more preferably 1% by mass or less, and even more preferably 0.1% by mass or less.

[0059] Next, the fragrances that the compositions of the present invention may incorporate refer to substances that impart fragrance to food, beverages, cosmetics, etc., and there are no particular restrictions on their type. For example, fragrances are classified into natural fragrances, synthetic fragrances, and blended fragrances obtained by blending one or more natural fragrances and / or synthetic fragrances, depending on their origin, but the compositions of the present invention can be suitably incorporated into any of these, regardless of whether they are natural fragrances, synthetic fragrances, or blended fragrances. Incidentally, natural fragrances include plant-derived fragrances obtained from plant-derived raw materials and animal-derived fragrances obtained from animal-derived raw materials such as musk, civet, castoreum, and ambergris. Natural fragrances such as plant-derived and animal-derived fragrances can be obtained by manufacturing methods such as pressing, distillation, and extraction. On the other hand, synthetic fragrances include isolated fragrances isolated from animal and vegetable oils by distillation, extraction, etc., semi-synthetic fragrances produced using isolated fragrances as raw materials, and synthetic fragrances in the narrow sense produced by chemical synthesis mainly using petrochemical-derived chemical products as raw materials.

[0060] Among fragrances, those used in food and beverages are called "food fragrances" or "flavors" (hereinafter, in this specification, fragrances used in food and beverages are simply referred to as "food fragrances"), while fragrances used in cosmetics are called "fragrances." The composition of the present invention exhibits a GLP-1 secretion-promoting effect and is therefore preferably used as a food fragrance, which is a fragrance used in orally ingested food and beverages.

[0061] The fragrances into which the composition of the present invention may be incorporated are provided in a form suitable for the intended use, and there are no particular limitations on that form. For example, if the fragrance into which the composition of the present invention may be incorporated is a food fragrance, it may take the form of a water-soluble fragrance, oil-soluble fragrance, emulsified fragrance, powder fragrance, etc., depending on the type of food or beverage which can be in various forms from liquid to solid, but is not limited to these.

[0062] Furthermore, there are no particular restrictions on the method or timing of blending the composition of the present invention with a fragrance, and it can be blended at any stage in the fragrance preparation process.

[0063] Water-soluble fragrances refer to liquid fragrances that are water-soluble, and include, for example, essences, recovered fragrances, and extracts. Water-soluble fragrances can be used in foods and beverages with high moisture content, such as foods, drinks, jellies, and frozen desserts. The amount to be incorporated into foods and beverages varies depending on the type of food or beverage, dosage form, or intended use, but is typically in the range of 0.001 to 5%, preferably 0.01 to 1%.

[0064] Essences are water-soluble fragrances in which fragrance components are dissolved in water-soluble solvents such as alcohol, propylene glycol, and glycerin. For example, they are prepared by extracting and dissolving materials containing fragrance components (flavor bases), such as essential oils obtained from natural products such as flowers, buds, leaves, and stems by steam distillation or pressing, with aqueous ethyl alcohol (ethanol). As described above, there are no particular restrictions on the method or timing of blending the composition of the present invention into a fragrance. However, when blending the composition of the present invention to make essences, for example, essences containing components (A) and (B) can be obtained by pre-adding and dissolving component (A) glycosylnaringenin and component (B) selected from the group consisting of α-pinene, β-pinene, sabinene, camphene, valencene, β-caryophyllene, β-ionone, methyl anthranilate, N-methylanthranilate, thymol, and nootkatone to aqueous alcohols used for extraction, or by adding and dissolving components (A) and (B) to an extract obtained by extraction. Here, component (B) may be added at the same time as component (A) (glycosylnaringenin) or separately. Alternatively, a fragrance containing the aforementioned component (B), or fruit juice, vegetable juice, or plant-based material may be used as a raw material and extracted into the fragrance. Furthermore, if there are two or more components (B), they may be added simultaneously or separately.

[0065] Incidentally, there are no particular restrictions on the ethanol content of the aqueous ethanol used when preparing the essences, but it is preferably 20-99 w / w%, more preferably 30-80 w / w%, and even more preferably 40-70 w / w%. The aqueous ethanol may contain components other than water and ethanol, such as glycerin and propylene glycol.

[0066] Water-soluble recovered fragrances are, for example, water-soluble fragrances obtained by concentrating fruit juice, vegetable juice, plant materials, meat and seafood extracts by evaporation, membrane concentration, or the like. When incorporating the composition of the present invention into a recovered fragrance, for example, it can be incorporated by directly adding and dissolving component (A) glycosylnaringenin and component (B) at least one selected from the group consisting of α-pinene, β-pinene, sabinene, camphene, valencene, β-caryophyllene, β-ionone, methyl anthranilate, N-methylanthranilate, thymol, and nootkatone to the resulting recovered fragrance, thereby obtaining a recovered fragrance with even better aroma. Component (B) may be added simultaneously with component (A) (glycosylnaringenin) or separately. Furthermore, if there are two or more components (B), the two or more components (B) may be added simultaneously or separately.

[0067] Extracts are water-soluble fragrances obtained by extracting plant or animal materials with water or a water-soluble aqueous solvent having a water content of approximately 10-90%, such as aqueous methanol, aqueous ethanol, aqueous acetone, aqueous glycerin, aqueous ethylene glycol, or aqueous propylene glycol. When incorporating the composition of the present invention into extracts, for example, component (A) glycosylnaringenin and component (B) at least one selected from the group consisting of α-pinene, β-pinene, sabinene, camphene, valencene, β-caryophyllene, β-ionone, methyl anthranilate, N-methylanthranilate, thymol, and nootkatone may be added in advance to the water-soluble aqueous solvent that is the extraction solvent, or components (A) and (B) may be added to the extract obtained by the extraction process, or components (A) and (B) may be added to the concentrate obtained by removing the solvent from the extract. The aforementioned components (A) and (B) may be added simultaneously or separately. Furthermore, if there are two or more types of component (B), the two or more types of component (B) may be added simultaneously or separately.

[0068] On the other hand, oil-soluble flavors are flavors that are dissolved in an oil-soluble solvent such as vegetable oil, and can be used in foods and beverages such as oily foods, bread, chocolate, margarine, and prepared foods. The amount of oil-soluble flavor added to foods and beverages varies depending on the type of food or beverage, dosage form, or intended use, but typically ranges from 0.01% to 10%, preferably from 0.05% to 5%.

[0069] Oil-soluble fragrances are prepared, for example, by directly extracting plant materials containing fragrance components with oils and fats, or by dissolving fragrances in oils and fats, propylene glycol, glycerin, etc. When incorporating the composition of the present invention into an oil-soluble fragrance, component (A) glycosylnaringenin and component (B) at least one selected from the group consisting of α-pinene, β-pinene, sabinene, camphene, valencene, β-caryophyllene, β-ionone, methyl anthranilate, N-methylanthranilate, thymol, and nootkatone can be incorporated at any stage. By incorporating glycosylnaringenin into an oil-soluble fragrance, a fragrance with excellent aroma stability and heat resistance can be obtained. Component (B) may be added at the same time as component (A) or separately. Alternatively, fragrances containing component (B), fruit juice, vegetable juice, plant materials, etc., may be used as raw materials. The aforementioned components (A) and (B) may be added simultaneously or separately. Furthermore, if there are two or more types of component (B), the two or more types of component (B) may be added simultaneously or separately.

[0070] Emulsified flavorings are flavorings in which fragrance components are dispersed in water using an emulsifier. They can be used in food and beverages such as beverages, soups, sauces, dressings, frozen desserts, retort foods, processed meat products, and processed seafood products. The amount of emulsified flavoring added to food and beverages varies depending on the type of food and beverage, dosage form, and intended use, but typically ranges from 0.001% to 5%, preferably from 0.01% to 1%.

[0071] Emulsified fragrances can be produced, for example, by dispersing an oil phase containing oil-soluble fragrance components into an aqueous phase containing an emulsifier using the shear force of an emulsifier. When formulating the composition of the present invention to produce an emulsified fragrance, component (A) glycosylnaringenin and component (B) at least one selected from the group consisting of α-pinene, β-pinene, sabinene, camphene, valencene, β-caryophyllene, β-ionone, methyl anthranilate, N-methylanthranilate, thymol, and nootkatone may be added and dissolved in the aqueous phase before emulsification, or components (A) and (B) may be added and dissolved in the obtained emulsified composition as desired. However, by adding and dissolving component (A) in the aqueous phase before emulsification, an emulsified fragrance with excellent emulsification stability can be obtained. Component (B) may be added at the same time as component (A) or separately. Alternatively, flavorings containing the aforementioned component (B), fruit juice, vegetable juice, plant-based materials, etc., may be used as raw materials. Furthermore, if there are two or more components (B), the two or more components (B) may be added simultaneously or separately.

[0072] Emulsified fragrances may contain other components in addition to fragrance components in their oil phase and / or aqueous phase. There are no particular restrictions on the components that can be incorporated into the oil phase, but they are preferably oil-soluble components. Examples of such components include oil-soluble natural pigments such as β-carotene, paprika pigment, annatto pigment, chlorophyll, and marigold pigment; fat-soluble vitamins such as liver oil, vitamin A, vitamin A oil, vitamin D3, vitamin B2 butyrate ester, and natural vitamin E mixtures; animal and vegetable oils such as soybean oil, rapeseed oil, corn oil, olive oil, coconut oil, safflower oil, sunflower oil, rice oil, beef tallow, lard, and fish oil; plant resins such as rosin, copal, dammar, elemi, and ester gum; medium-chain saturated fatty acid triglycerides with 6 to 12 carbon atoms; and specific gravity adjusters such as SAIB (sucrose diacetate hexisobutyrate). On the other hand, there are no particular restrictions on the components that can be incorporated into the aqueous phase, but it is preferable that they be water-soluble components. Examples of such components include emulsifiers such as glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, quillaja saponins, and lecithin; water-soluble polysaccharides such as gum arabic and soybean polysaccharides; polyhydric alcohols such as glycerin, propylene glycol, sorbitol, and sugar alcohols; and antioxidants such as ascorbic acid. The oil phase and aqueous phase are usually prepared separately in advance and then mixed and emulsified.

[0073] On the other hand, powdered flavorings are flavorings in powder form and can be used in food and beverages such as beverages, powdered drinks, desserts, chewing gum, candies, chocolates, tablets, noodles, snacks, processed seafood, and retort foods. The amount of powdered flavoring added to food and beverages varies depending on the type of food and beverage, dosage form, or intended use, but preferably ranges from 0.01 to 5%, and more preferably from 0.1 to 3%.

[0074] Powdered fragrances are typically obtained by emulsifying oil-soluble fragrances with a suitable emulsifier or surfactant, adding excipients for homogenization, or by pulverizing a solution in which water-soluble fragrances are uniformly dispersed in an aqueous solution of a suitable coating agent or excipient by pulverization methods such as spray drying, vacuum drying, or freeze-drying. Powdered fragrances are also known to be obtained by adsorbing fragrances onto lactose, trehalose, maltose, porous dextrin, modified starch, isomaltodextrin, etc., and then pulverizing the adsorbed material, or by simply mixing powdered fragrances with powdered bases such as lactose, trehalose, maltose, or starch; these are also included in the definition of powdered fragrances as used herein. Furthermore, powdered fragrances may be secondarily processed as needed by granulation methods such as rolling granulation, fluidized bed granulation, mixing and stirring granulation, compression forming granulation, extrusion granulation, or heat melting granulation, or by wax coating methods.

[0075] In one preferred embodiment, when the composition of the present invention is formulated to produce a powdered fragrance, component (A) glycosylnaringenin and component (B) at least one selected from the group consisting of α-pinene, β-pinene, sabinene, camphene, valencene, β-caryophyllene, β-ionone, methyl anthranilate, N-methylanthranilate, thymol, and nootkatone may be added to the excipient beforehand, or component (A) may be incorporated into the obtained powdered fragrance. By adding component (A) to the excipient beforehand, a powdered fragrance that is less susceptible to oxidation over time and has excellent stability can be obtained. Component (B) may be added at the same time as component (A) or separately. Alternatively, fragrances containing component (B), fruit juice, vegetable juice, plant materials, etc., may be used as raw materials. Furthermore, if there are two or more components (B), the two or more components (B) may be added at the same time or separately.

[0076] There is no particular lower limit to the content of glycosylnaringenin in the fragrance obtained as described above, but it is preferably 1 ppm or more, more preferably 10 ppm or more, even more preferably 100 ppm or more, and even more preferably 1000 ppm or more. On the other hand, there is no particular upper limit to the content of glycosylnaringenin, but it is preferably 99.9% by mass or less, more preferably 50% by mass or less, even more preferably 10% by mass or less, and even more preferably 5% by mass or less. There are no particular restrictions on the lower limit of the content of sabinene, valencene, β-ionone, methyl N-methylanthranilate, or thymol in the fragrance, but it is preferably 0.01 ppm or more, more preferably 0.1 ppm or more, even more preferably 1 ppm or more, and even more preferably 3 ppm or more. Similarly, there are no particular restrictions on the upper limit of the content of sabinene, valencene, β-ionone, methyl N-methylanthranilate, or thymol in the fragrance, but it is preferably 10% by mass or less, more preferably 5% by mass or less, even more preferably 1% by mass or less, and even more preferably 0.3% by mass or less. There are no particular restrictions on the lower limit of the content of α-pinene, β-pinene, camphene, β-caryophyllene, methyl anthranilate, or nootkatone in the fragrance, but it is preferably 0.01 ppm or more, more preferably 0.1 ppm or more, even more preferably 1 ppm or more, and even more preferably 2 ppm or more. Similarly, there are no particular restrictions on the upper limit of the content of α-pinene, β-pinene, camphene, β-caryophyllene, methyl anthranilate, or nootkatone in the fragrance, but it is preferably 10% by mass or less, more preferably 5% by mass or less, even more preferably 3% by mass or less, and even more preferably 1% by mass or less.

[0077] On the other hand, pharmaceuticals or quasi-drugs that may contain the composition of the present invention may be pharmaceuticals or quasi-drugs applied to humans or other mammals (e.g., rats, mice, rabbits, sheep, pigs, cattle, cattle, dogs, monkeys, etc.). The method of administration is not particularly limited and may be either oral or parenteral administration, and the route of administration can be appropriately selected according to the species, age, weight, etc. of the target organism using the composition of the present invention.

[0078] There are no particular restrictions on the form in which the composition of the present invention may be incorporated into a pharmaceutical or quasi-drug. For example, it may be in any form, such as liquid (including syrup, emulsion, and suspension), fluid, gel, semi-solid, solid, tablet, round, capsule (including hard capsule, soft capsule, and microcapsule), powder, granule, fine granule, or lozenge. It may also be prepared at the time of use to be in the form of liquid (including syrup, emulsion, and suspension), fluid, gel, semi-solid, solid, tablet, round, capsule (including hard capsule, soft capsule, and microcapsule), powder, granule, fine granule, or lozenge. Specific dosage forms include, but are not limited to, solid preparations such as tablets, coated tablets, granules, powders, rounds, lozenges, and capsules (including hard capsules, soft capsules, and microcapsules) for oral administration; and liquid preparations such as elixirs, syrups, and suspensions. On the other hand, while there are no particular limitations on the dosage form for parenteral administration, examples include injections, transdermal preparations, enteral preparations, intravenous infusions, topical preparations, and suppositories.

[0079] Pharmaceuticals or quasi-drugs that may incorporate the composition of the present invention may contain pharmaceutically acceptable bases or carriers, pharmaceutically acceptable additives, and physiologically active or pharmacologically active ingredients other than the active ingredients that the composition of the present invention may contain (i.e., glycosylnaringenin, α-pinene, β-pinene, sabinene, camphene, valensene, β-caryophyllene, β-ionone, methyl anthranilate, methyl N-methylanthranilate, thymol, nootkatone).

[0080] Examples of physiologically active or pharmacologically active ingredients that can be incorporated into the pharmaceuticals or quasi-drugs of the present invention include, but are not limited to, antibiotic preparations such as penicillin, erythromycin, chloramphenicol, tetracycline, streptomycin, and kanamycin sulfate; vitamin preparations such as thiamine, riboflavin, L-ascorbic acid, cod liver oil, carotenoids, ergosterol, and tocopherol; enzyme preparations such as lipase, esterase, urokinase, protease, and β-amylase; extract preparations such as ginseng extract, soft-shelled turtle extract, chlorella extract, aloe extract, and propolis extract; hormone-containing solutions such as macrophage migration inhibitory factor, colony-stimulating factor, insulin, growth hormone, prolactin, erythropoetin, and oocyte-stimulating hormone; and biological preparations.

[0081] The composition of the present invention can also be incorporated into feed for livestock, poultry, pets, etc. Examples of such feeds include livestock feed for cattle, pigs, chickens, sheep, horses, etc., small animal feed for rabbits, rats, mice, etc., and pet food for dogs, cats, small birds, etc. On the other hand, there are no particular restrictions on the form of the feed, but it can be in the form of liquid, powder, pellets, flakes, or mash, for example. The feed may also contain other feed materials as needed, such as meat, protein, grains, rice bran, meal, sugars, vegetables, vitamins, minerals, gelling agents, shape-retaining agents, pH adjusters, seasonings, preservatives, nutritional supplements, etc., as well as active ingredients other than the composition of the present invention.

[0082] On the other hand, the composition of the present invention may also contain other materials, depending on the application, such as sweeteners, acidulants, bittering agents, spices, seasonings, food flavors, thickening polysaccharides, emulsifiers, preservatives, bactericidal or antibacterial agents, pH adjusters, isotonic agents, chelating agents, stabilizers, antioxidants, colorants, vitamins, excipients, and other active ingredients other than those in the composition of the present invention. Furthermore, it is also optional to provide the composition in the form of an intermediate product or premix, in combination with these components. When the composition of the present invention is provided as a flavoring, food or beverage, supplement or quasi-drug, pharmaceutical, animal feed, or an intermediate product or premix thereof, other materials that may be incorporated depending on the application include, but are not limited to, those exemplified below.

[0083] Examples of sweeteners (including sugars) include monosaccharides, disaccharides, oligosaccharides, sugar alcohols, and high-intensity sweeteners. Specifically, these include monosaccharides such as glucose, fructose, galactose, arabinose, xylose, rhamnose, ribose, isomerized liquid sugar, and N-acetylglucosamine; disaccharides such as sucrose, maltose, trehalose, palatinose (isomaltulose), lactulose, and lactose; and α-cyclodextrin, β-cyclodextrin, γ-cyclodextrin, and isomaltoligosaccharides (isomaltose, isomalttriose, pano). (etc.), α-glycosyltrehalose, α-glycosylsucrose, oligo-N-acetylglucosamine, lactosucrose, galactosyllactose, galactopyranosyl(β1-3)galactopyranosyl(β1-4)glucopyranose, galactopyranosyl(β1-3)glucopyranose, galactopyranosyl(β1-6)galactopyranosyl(β1-4)glucopyranose, galactopyranosyl(β1-6)glucopyranose, xylol Ligosaccharides (xylotriose, xylobiose, etc.), gentiooligosaccharides (gentiobiose, gentiotriose, gentiotetraose, etc.), stachyose, theandeoligosaccharides, nigerooligosaccharides (nigerose, etc.), palatinose oligosaccharides, palatinose syrup, fucose, fructooligosaccharides (kestose, nystose, etc.), fructofuranosylnistose, polydextrose, maltosyl β-cyclodextrin, maltooligosaccharides (malto Oligosaccharides such as triose, tetraose, pentaose, hexaose, heptaose, etc., raffinose, erulose, soybean oligosaccharides, invert sugar, and starch syrup; sugar alcohols such as sorbitol, maltitol, isomaltitol, maltotriitol, erythritol, xylitol, glycerol, palatinitol, mannitol, lactitol, reduced isomaltoligosaccharide, reduced xylooligosaccharide, reduced gentiooligosaccharide, reduced maltose syrup, and reduced starch syrup;High-intensity sweeteners such as dihydrochalcone, α-glucosyltransferase-treated stevia, aspartame, acesulfame potassium, alitame, advantame, neotame, L-aspartyl-L-phenylalanine methyl ester, thaumatin, monellin, saccharin, cyclamate, sucralose, stevia extract, stevia powder, licorice extract (glycyrrhizin), dulcin, senna extract, Neizeria berry extract, fructosyltransferase-treated stevia, monk fruit extract, enzyme-treated licorice, and enzyme-hydrolyzed licorice; other examples include honey, maple sugar, fruit juice, and fruit juice concentrate;

[0084] Examples of acidulants include benzoic acid, adipic acid, sorbic acid, citric acid, trisodium citrate, glucono delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, sodium L-tartrate, lactic acid, sodium lactate, acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, sodium DL-malate, phosphoric acid, malic acid, itaconic acid, α-ketoglutaric acid, phytic acid, disodium dihydrogen pyrophosphate, sodium acidic metaphosphate, as well as vinegar and fruit juices.

[0085] Examples of bittering agents include isoalpha bitter acids, caffeine (extract), quinine, kwashin, Trametes versicolor extract, Cinchona extract, Phellodendron amurense extract, Gentian extract, spice extract, Jamaican cassia extract, theobromine, Pittosporum tomentosum extract, Artemisia princeps extract, tea extract, Isodon japonicus extract, Agave blazei extract, Bolapet, methylthioadenosine, Reishi mushroom extract, olive tea, bitter orange extract, hop extract, and mugwort extract.

[0086] Examples of spices include ajwain, angelica, anise, turmeric, onion, all spices, oregano, garlic, cardamom, caraway, cloves, capers, pepper (red pepper, black pepper, white pepper, green pepper, etc.), saffron, ginger, white mustard, coriander, sage, sansho pepper, cinnamon, star anise, horseradish, celery, sesame, thyme, tarragon, turmeric, chili pepper, chives, dried tangerine peel, chili pepper, nutmeg, basil, paprika, parsley, vanilla, peppermint, marjoram, mustard, Japanese ginger, mace, lemongrass, rosemary, and bay leaf.

[0087] Examples of seasonings include L-asparagine, L-aspartic acid, sodium L-aspartate, DL-alanine, L-alanine, L-arginine, L-arginine-L-glutamate, L-isoleucine, glycine, L-glutamine, L-glutamic acid, potassium L-glutamate, calcium L-glutamate, sodium L-glutamate, magnesium L-glutamate, L-cystine, L-serine, taurine (extract), L-tyrosine, L-thea Nin, DL-tryptophan, L-tryptophan, DL-threonine, L-threonine, L-valine, L-histidine, L-histidine hydrochloride, L-hydroxyproline, L-phenylalanine, L-proline, betaine, DL-methionine, L-methionine, L-lysine, L-lysine-L-aspartate, L-lysine hydrochloride, L-lysine-L-glutamate, L-leucine, 5'-inosinate disodium, 5'-uridylate disodium, 5'-guani Examples include disodium citric acid, disodium 5'-cytidylate, calcium 5'-ribonucleotide, disodium 5'-ribonucleotide, monopotassium citrate, tripotassium citrate, calcium citrate, trisodium citrate, succinic acid, monosodium succinate, disodium succinate, sodium acetate (crystalline), sodium acetate (anhydrous), DL-sodium bitartrate, L-sodium bitartrate, DL-sodium tartrate, L-sodium tartrate, calcium lactate, sodium lactate, monosodium fumarate, DL-sodium malate, potassium chloride, low-sodium chloride solution from saline lake water, crude seawater potassium chloride, whey salt, tripotassium phosphate, dipotassium hydrogen phosphate, dipotassium hydrogen phosphate, disodium hydrogen phosphate (crystalline), disodium hydrogen phosphate (anhydrous), disodium hydrogen phosphate (crystalline), disodium hydrogen phosphate (anhydrous), trisodium phosphate (crystalline), trisodium phosphate (anhydrous), chlorella extract, etc.

[0088] Examples of food flavorings include citrus flavors such as orange, lemon, lime, grapefruit, mandarin, and tangerine, shikwasa, yuzu, mandarin, citrus, bergamot, iyokan, kabosu, bitter orange, pomelo, kumquat, sudachi, and ponkan; fruit flavors such as apple, banana, cherry, grape, melon, peach, pineapple, plum, cranberry, and strawberry; bean flavors such as vanilla, coffee, cocoa, and chocolate; mint flavors such as peppermint, spearmint, and horsemint; spice flavors such as allspice, cinnamon, and nutmeg; nut flavors such as almond, peanut, and walnut; seafood flavors such as crab, shrimp, and other shellfish; and various other flavors such as vegetables, grains, and seaweed.

[0089] Examples of thickening polysaccharides include alginic acid and its salts (e.g., sodium alginate), propylene glycol alginate, calcium carboxymethylcellulose, sodium carboxymethylcellulose, hydroxypropyl methylcellulose, methylcellulose, sodium polyacrylate, almond gum, gum arabic, xanthan gum, galactomannan (e.g., locust bean gum, guar gum, tara gum), psyllium seed gum, wormwood seed gum, sesbania gum, tamarind seed gum, gellan gum, deacyl gellan gum, native gellan gum, carrageenan, glucomannan, konjac powder, macrophopsis gum, arabinogalactan, elemi resin, karaya gum, dammar resin, tragacanth gum, peach resin, amazin seed gum, and oak. Examples include agum, triacanthos gum, agar, gelatin, pectin (e.g., HM pectin, LM pectin, etc.), pullulan, curdlan, tragacanth gum, ghati gum, arabinogalactan, karaya gum, chitin, welan gum, starches (e.g., starch, sodium carboxymethyl starch, carboxymethyl starch, hydroxypropyl starch, pregelatinized starch, phosphate-crosslinked starch, octenyl succinate starch, acetate starch, etc.), dextrins (e.g., branched dextrin, isomaltodextrin, polydextrose, indigestible dextrin, etc.), dextran, and soybean polysaccharides, crystalline cellulose and its preparations, powdered cellulose and its preparations, chitin, chitosan, glucosamine, oligoglucosamine, PGA, porphyran, fercelran, fucoidan, etc.

[0090] Examples of emulsifiers include glycerin fatty acid esters, glycerin acetate fatty acid esters, glycerin lactate fatty acid esters, glycerin succinate fatty acid esters, glycerin diacetyl tartrate fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, sucrose acetate isobutyrate esters, polyglycerin fatty acid esters, polyglycerin condensed ricinoleate esters, propylene glycol fatty acid esters, calcium stearoyl lactylate, sodium stearoyl lactylate, polyoxyethylene sorbitan monoglyceride, lecithin, and lysolecithin.

[0091] Examples of preservatives, disinfectants, or antibacterial agents include polydronium chloride, alkyldiaminoethylglycine hydrochloride, sodium benzoate, ethanol, benzalkonium chloride, benzethonium chloride, chlorhexidine gluconate, chlorobutanol, sorbic acid, potassium sorbate, sodium dehydroacetate, methyl parahydroxybenzoate, ethyl parahydroxybenzoate, propyl parahydroxybenzoate, butyl parahydroxybenzoate, oxyquinoline sulfate, phenethyl alcohol, benzyl alcohol, biguanide compounds (specifically, polyhexamethylene biguanide or its hydrochloride, etc.), and Glokill (manufactured by Rhodia).

[0092] Examples of pH adjusting agents include hydrochloric acid, sodium hydroxide, potassium hydroxide, calcium hydroxide, magnesium hydroxide, triethanolamine, monoethanolamine, diisopropanolamine, sulfuric acid, and phosphoric acid.

[0093] Examples of isotonic agents include sodium bisulfite, sodium sulfite, potassium chloride, calcium chloride, sodium chloride, magnesium chloride, potassium acetate, sodium acetate, sodium bicarbonate, sodium carbonate, sodium thiosulfate, magnesium sulfate, disodium hydrogen phosphate, sodium dihydrogen phosphate, potassium dihydrogen phosphate, glycerin, and propylene glycol.

[0094] Examples of chelating agents include ascorbic acid, tetrasodium edetate, sodium edetate, and citric acid.

[0095] Examples of stabilizers include trometamol, sodium formaldehyde sulfoxylate (longalit), tocopherol, sodium pyrosulfite, monoethanolamine, aluminum monostearate, and glyceryl monostearate.

[0096] Examples of antioxidants include water-soluble antioxidants such as ascorbic acid, ascorbic acid derivatives (calcium ascorbate, sodium ascorbate, potassium ascorbate, ascorbic acid phosphate ester, magnesium 2-phosphate ascorbic acid, sodium ascorbic acid phosphate, ascorbic acid 2-glucoside, etc.), sodium bisulfite, sodium sulfite, and sodium thiosulfate.

[0097] Examples of colorants include natural pigments such as gardenia yellow, matcha green, cochineal pigment, gardenia yellow pigment, gardenia blue pigment, flavonoid pigments, caramel pigment, β-carotene, carotenoid pigments, paprika pigment, chlorophyll, and charcoal; and synthetic colorants such as Red No. 2, Red No. 3, Red No. 104, Red No. 105, Red No. 106, Yellow No. 4, Yellow No. 5, Blue No. 1, and titanium dioxide.

[0098] Examples of vitamins include vitamin B1 compounds such as thiamine hydrochloride, thiamine nitrate, and cocarboxylase (thiamine pyrophosphate); vitamin B1 derivatives such as fursultiamine, prosultiamine, octothiamine, thiamine disulfide, bisbentiamine, bisbutiamine, bisibthiamine, benfotiamine, dicetiamine, shikotiamine, and their salts; vitamin B6 compounds such as pyridoxine, pyridoxamine, pyridoxal, pyridoxine phosphate, pyridoxal phosphate, pyridoxamine phosphate, and their salts; and vitamin B12 compounds such as cobamacid, cyanocobalamin, hydroxocobalamin acetate, and mecobalamin. Furthermore, other B vitamins include nicotinic acid and its salts, nicotinamide, pantothenic acid and its salts, panthenol, pantethine, folic acid and its salts, and biotin.

[0099] Examples of excipients include polysaccharides or derivatives thereof, such as pullulan, carrageenan, xanthan gum, carboxymethylcellulose, cellulose, hemicellulose, gum arabic, guar gum, pectin, chitin, agarose, dextran, dextrin, isomaltodextrin, amylose, and starches containing modified starch; polymers such as gelatin or casein; carbohydrates such as sorbitol, mannitol, maltitol, sucrose, maltose, lactose, α,α-trehalose, α,β-trehalose, gum arabic, corn starch, and crystalline cellulose; and inorganic substances such as aluminum hydroxide, calcium hydroxide, magnesium hydroxide, barium hydroxide, calcium sulfate, calcium sulfite, calcium carbonate, silica, calcium silicate, basic magnesium carbonate, kaolin, and talc.

[0100] The present invention will be further described in detail by the following experiments, but the present invention is not limited to these experimental examples, and appropriate modifications and alterations are possible without departing from the technical scope of the present invention.

[0101] <Experiment 1: Confirmation of the GLP-1 secretion-promoting effect of glycosylnaringenin and various aroma components> Using a 3″-α-monoglucosylnaringin-containing composition as glycosylnaringenin, compositions containing various aroma components were prepared, and the amount of GLP-1 secreted when these prepared compositions were applied to human intestinal cells was confirmed.

[0102] <Experiment 1-1: Preparation of a composition containing 3″-α-monoglucosylnaringin> Glycosylnaringenin was prepared according to the method described in Example 1 of Japanese Patent Publication No. 2002-199896. Specifically, 50 g of naringin and 200 g of DE8 dextrin were heated and dissolved in 500 mL of water, the pH was adjusted to 7.0 with 2N sodium hydroxide aqueous solution, and 15 units of cyclodextrin glucanotransferase derived from Bacillus stearothermophilus (manufactured by Hayashibara Corporation) were added per 1 g of dextrin. The reaction was carried out at 68°C for 48 hours. After the reaction was complete, the enzyme was inactivated by heating and then filtered to obtain a reaction solution containing α-glycosylnaringin. Next, this reaction solution was adjusted to 4.5 pH, and 100 units of glucoamylase (trade name: Glucozyme (manufactured by Amano Enzyme Co., Ltd.)) were added per 1 g of dextrin. The reaction was carried out at 55°C for 24 hours to produce α-glucosylnaringin from α-glycosylnaringin. The resulting α-glucosylnaringin, as shown in Japanese Patent Publication No. 2002-199896, contained 3″-α-monoglucosylnaringin and unreacted naringin, as well as other glycosides, namely 3″,4´-α-diglucosylnaringin and 4´-α-monoglucosylnaringin. Therefore, in order to increase the content of 3″-α-monoglucosylnaringin and naringin in the composition, 1 mL of α-glucosidase (product name: Transglucosidase L <Amano> (manufactured by Amano Enzyme Co., Ltd.)) was added per 1 g of α-glycosylnaringin and reacted at 55°C for 24 hours. This decomposed 3″,4´-α-diglucosylnaringin and 4´-α-monoglucosylnaringin, respectively, and produced a composition containing 3″-α-monoglucosylnaringin and naringin. After the reaction was complete, the enzyme was inactivated by heating, and the reaction solution was filtered. The obtained filtrate was passed through a column packed with a porous synthetic adsorbent at a space velocity (SV) of 2 to adsorb 3″-α-monoglucosylnaringin and naringin from the solution onto the column. The column was then washed with water to remove glucose, salts, and other substances that were not adsorbed onto the column. Next, ethanol aqueous solutions with progressively increased ethanol concentrations were passed through a column to elute 3″-α-monoglucosylnaringin and naringin. The eluate was concentrated under reduced pressure and powdered by spray drying to obtain a 3″-α-monoglucosylnaringin composition.As a result of HPLC analysis, the composition (molar ratio of naringenin) was 70% 3″-α-monoglucosylnarirutin and 30% naringenin. The HPLC analysis was performed under the following conditions.

[0103] <HPLC analysis conditions> Column: 'CAPCELL PAK C18 UG 120' (manufactured by Shiseido Company, Limited) Eluent: water / acetonitrile / acetic acid = 80 / 20 / 0.01 (v / v / v) Detection: UV 280 nm Temperature: 40°C Flow rate: 0.8 mL / min

[0104] <Experiment 1-2: Preparation of high-purity 3″-α-monoglucosylnarirutin> The 3″-α-monoglucosylnarirutin composition obtained in Experiment 1-1 was dissolved in a water / acetonitrile / acetic acid mixed solution (80 / 20 / 0.01 (v / v / v)). Using a method according to the above HPLC analysis conditions and an ultraviolet absorptiometer (UV 280 nm) as a detector, 3″-α-monoglucosylnarirutin and naringenin were separated by passing the solution through a C18 column, and the 3″-α-monoglucosylnarirutin fraction was collected. Thereafter, the fraction was concentrated under reduced pressure and powdered by spray drying to obtain a powdered high-purity 3″-α-monoglucosylnarirutin purified standard. As a result of HPLC analysis, the purity of 3″-α-monoglucosylnarirutin in the obtained purified standard was 99.0%.

[0105] <Experiment 1-3: Examination of the GLP-1 secretion-promoting effect by combined use of mGN and aroma components> The GLP-1 secretion-promoting effect was evaluated by the following method using NCI-H716 cells (human intestinal-derived cell line; purchased from ATCC).

[0106] [Test substance] In Experiment 1-3, the following compounds were used as test substances. <Test sample> The purified 3″-α-monoglucosylnaringine standard (hereinafter, mGN) obtained by the method of Experiment 1-2, and the following aroma components were used: citral, camphene (all manufactured by Sigma-Agenturs), citronellal (manufactured by Combi-blocks), methyl anthranilate, N-methylanthranilate, nootkatone (all manufactured by Tokyo Chemical Industries, Ltd.), α-pinene, β-pinene, β-ionone, β-caryophyllene, thymol (all manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.), sabinene (manufactured by Toronto Research Chemicals), and valencene (manufactured by Cayman).

[0107] NCI-H716 cells were cultured at 37°C in the presence of 5% CO2, and RPMI1640 (containing 10% fetal bovine serum, SIGMA) was used as the subculture medium. After culturing, cells were placed in 1.2 × 10⁶ well plates coated with Matrigel (120 μL / well, Corning). 5 The samples were suspended in DMEM (10% fetal bovine serum, containing 4.5 mg / mL glucose, manufactured by Nissui Pharmaceutical Co., Ltd.) to a concentration of cells / well and added. After 2 days of incubation, the samples were washed twice with 20 mM HEPES-containing HBSS buffer (Hank's Balanced Salt Solution). After removing the washing solution, the mixture was replaced with 20 mM HEPES-HBSS (containing 0.01% BSA) containing the aforementioned test samples, and incubated for 2 hours. After incubation, diprotin-A (DPP4 inhibitor, manufactured by Abcam) and a protease inhibitor (cOmplete) were added. TMThe supernatant was collected in a microcentrifuge tube to which an EDTA-free protease inhibitor cocktail (Roche, catalog number: 1187358001) had been added. After centrifugation, the supernatant was stored at -80°C until use for GLP-1 measurement. GLP-1 in the culture medium was measured by ELISA using the GLP-1 Active form Assay kit (IBL). The samples used for GLP-1 measurement were confirmed to be non-cytotoxic by measuring the lactate dehydrogenase (LDH) activity in the cell supernatant. As a positive control for cytotoxicity, cells were treated with 0.1% Triron X-100 / PBS(-) (Phosphate Buffered Saline). The LDH activity in the cell supernatant leaked from these cells was set to 100%, and the ratio to the positive control (LDH activity in the sample cell supernatant / LDH activity in the positive control) was calculated as the cytotoxicity rate. Here, cytotoxicity was determined to be absent if the LDH activity was within ±2% of the damage rate of the "control (cells cultured in 20mM HEPES-HBSS without the test sample, instead of 20mM HEPES-HBSS containing the test sample; labeled "no additive" in Table 1)."

[0108] GLP-1 secretion was determined as a relative value to the average GLP-1 secretion amount obtained from the control (cells cultured in 20mM HEPES-HBSS without the test sample, instead of 20mM HEPES-HBSS containing the test sample; "no additive" in Table 1). Table 1 shows the measured GLP-1 secretion amounts when mGN and various aroma components were used individually, or in combination with mGN. As shown in Table 1, the concentration of the test sample in the cell culture medium was 2.5mM for mGN and 0.25mM for each aroma component. The synergistic effect of mGN and various aroma components in promoting GLP-1 secretion was judged according to the following criteria.

[0109] [formula] Synergistic effect: Theoretical value < Measured value Theoretical value = (A / D-1) × 100 + (B / D-1) × 100 Actual value = (C / D-1) × 100 A: GLP-1 secretion amount due to mGN alone B: GLP-1 secretion amount due to the addition of various fragrance components GLP-1 secretion amount due to the combined use of C:mGN and various aroma components D: GLP-1 secretion levels in the control group (untreated sample)

[0110] Based on the above formula, if the measured value is higher than the theoretical value, it is judged that there is a synergistic effect, and this is indicated by "〇" in the table.

[0111] [Table 1]

[0112] As shown in Table 1, a GLP-1 secretion-promoting effect was observed when mGN was used in combination with a specific aroma component compared to the control group. Specifically, while mGN alone promoted GLP-1 secretion by approximately 1.6 times, the combination of mGN and citral only promoted GLP-1 secretion by approximately 1.5 times. Since citral alone promotes GLP-1 secretion by approximately 2.4 times, it is thought that the GLP-1 secretion-promoting effect of citral was suppressed by the combination with mGN. Furthermore, when mGN and citronellal were used in combination, no synergistic increase in GLP-1 secretion was observed compared to when mGN or citronellal were used alone. In contrast, when mGN was used in combination with α-pinene, β-pinene, sabinene, camphene, valencene, β-caryophyllene, β-ionone, methyl anthranilate, N-methylanthranilate, thymol, or nootkatone, higher GLP-1 secretion levels were observed compared to when mGN or any of the aroma components were used alone, and a synergistic effect was determined. In particular, β-pinene, sabinene, methyl anthranilate, N-methylanthranilate, and thymol, although not showing GLP-1 secretion-promoting effects when used alone, were found to synergistically enhance the GLP-1 secretion-promoting effect of mGN alone when used in combination with mGN. Surprisingly, the amount of GLP-1 secretion was approximately 6.5 times higher when mGN and thymol were used in combination with the control group, and approximately 4 times higher when mGN was used alone. On the other hand, when used in combination with mGN and nootkatone, GLP-1 secretion levels were similarly about 10 times higher than the control group and about 6 times higher than when mGN was used alone.The results above show that when mGN is used in combination with α-pinene, β-pinene, sabinene, camphene, valencene, β-caryophyllene, β-ionone, methyl anthranilate, N-methylanthranilate, thymol, or nootkatone, the GLP-1 secretion-promoting effect is synergistically enhanced. In particular, when mGN is used in combination with β-pinene, sabinene, methyl anthranilate, N-methylanthranilate, thymol, or nootkatone, an even more synergistic GLP-1 secretion-promoting effect is obtained. Moreover, when mGN is used in combination with thymol or nootkatone, a significantly superior GLP-1 secretion-promoting effect is obtained compared to combinations with other fragrance components.

[0113] <Experiment 2: Effect of mGN and thymol composition ratio on GLP-1 secretion promotion 1> In Experiments 1-3, particularly excellent GLP-1 secretion-promoting effects were observed with the combination of mGN and thymol, or mGN and nootkatone. First, the GLP-1 secretion-promoting effect of the combination of mGN and thymol was investigated in more detail. Specifically, compositions were prepared by mixing 0.25 mM thymol with mGN at various molar ratios, and their effects on GLP-1 secretion were examined. The experiment was conducted in the same manner as in Experiments 1-3, except for the use of the test samples shown in Table 2, with a sample size of 3.

[0114] To determine the synergistic effect of mGN and thymol, a synergistic effect was judged to exist when the measured value was higher than the theoretical value, based on the formula used in Experiments 1-3, and this was indicated with "○" in the table. Furthermore, the Tukey-Kramer test was performed, and for the GLP-1 secretion levels A-D above, if there was a significant difference (significant level p<0.05) between the combined use of mGN and thymol (C) and the control (D), mGN alone (A), and thymol alone (B), this was indicated with "◎" in the table.

[0115] [Table 2]

[0116] As shown in Table 2, thymol alone did not show any GLP-1 secretion-promoting effect at a concentration of 0.25 mM; in fact, in most cases, GLP-1 secretion decreased compared to the control. On the other hand, when mGN was added at concentrations of 0.025 mM to 150 mM, GLP-1 secretion was promoted to some extent in a concentration-dependent manner, even when mGN was used alone. In contrast, when thymol and mGN were used in combination, GLP-1 secretion was significantly promoted compared to when each was used alone. Specifically, a synergistic effect was observed in all of the studies No. 2-1 to 2-6, where the molar ratio of mGN to thymol was in the range of 600:1 to 1:10. In particular, in studies No. 2-2 to 2-5, where the molar ratio of mGN to thymol was in the range of 200:1 to 1:1, it was clear that the GLP-1 secretion-promoting effect was enhanced more effectively.

[0117] <Experiment 3: Effect of mGN and thymol composition ratio on GLP-1 secretion promotion 2> Next, based on the results shown in Table 2, we used Test No. 2-4, which showed the highest GLP-1 secretion-promoting effect, as a baseline. Compositions were prepared by mixing thymol with mGN 25 mM at various molar ratios, and their effects on GLP-1 secretion were investigated. The experiment was conducted in the same manner as Experiments 1-3, except that the test samples shown in Table 3 were used, and the N was 3. The synergistic effect was judged in the same manner as in Experiment 2. The evaluation results are shown in Table 3.

[0118] [Table 3]

[0119] As shown in Table 3, thymol alone did not show any GLP-1 secretion-promoting effect in the concentration range of 0.0067 mM to 0.125 mM; on the contrary, GLP-1 secretion decreased compared to the control. In contrast, when thymol at a concentration of 0.0067 mM to 0.125 mM was used in combination with mGN, surprisingly, GLP-1 secretion was significantly promoted, and the amount secreted was greater than when mGN was used alone. As shown in Table 3, a synergistic effect was observed in the combined use of mGN and thymol in all of the studies No. 3-1 to 3-3, where the molar ratio of mGN to thymol was in the range of 3731:1 to 200:1. In particular, a more significant synergistic effect was observed in study No. 3-1, which contained mGN and thymol in a molar ratio of 200:1. Considering the results of Experiments 2 and 3 together, when the composition of the present invention contains glycosylnaringenin and thymol, there are no particular restrictions on the ratio of glycosylnaringenin to thymol. However, from the viewpoint of obtaining a synergistic GLP-1 secretion-promoting effect, it is preferable to include glycosylnaringenin and thymol in a molar ratio of 4000:1 to 1:10, more preferably 3731:1 to 1:10, and even more preferably 200:1 to 1:1. Furthermore, in samples No. 2-2, 2-3, and 2-4, the degree of synergistic effect was particularly large, so it was even more preferable to include glycosylnaringenin and thymol in a molar ratio of 100:1 to 1:1.

[0120] <Experiment 4: Effect of mGN and nootkatone composition ratio on GLP-1 secretion promotion> Next, in Experiments 1-3, we further investigated the GLP-1 secretion-promoting effect of mGN and nootkatone, which showed particularly excellent GLP-1 secretion-promoting effects when used in combination with mGN and thymol, or mGN and nootkatone. Specifically, we prepared compositions by mixing mGN and nootkatone in various molar ratios and examined their effects on GLP-1 secretion. The experiment was conducted in the same manner as in Experiments 1-3, except that the test samples shown in Table 4 were used, and the sample size was 3. The synergistic effect was judged in the same manner as in Experiment 2. The evaluation results are shown in Table 4.

[0121] [Table 4]

[0122] As shown in Table 4, GLP-1 secretion was promoted in a concentration-dependent manner even when nootkatone was used alone, but GLP-1 secretion was promoted even more significantly when nootkatone was used in combination with mGN. Specifically, a synergistic effect was observed in all of the tests No. 4-1 to 4-6 in which the molar ratio of mGN to nootkatone was in the range of 1000:1 to 1:5, and it was particularly clear that the GLP-1 secretion promoting effect was more effectively enhanced in samples No. 4-2 to 4-3, which contained mGN to nootkatone in a molar ratio in the range of 10:1 to 1:1. From the above results, it was determined that, when the composition of the present invention contains glycosylnaringenin and nootkatone, from the viewpoint of obtaining a synergistic GLP-1 secretion promoting effect, it is preferable to include glycosylnaringenin and nootkatone in a molar ratio of 1000:1 to 1:5, and more preferably in a ratio of 10:1 to 1:1.

[0123] <Experiment 5: Effect of mGN and the composition ratio of a 1:1 mixture of thymol and nootkatone on promoting GLP-1 secretion> To investigate the combined effect of mGN, thymol, and nootkatone, compositions were prepared by mixing mGN with a mixture of thymol and nootkatone in a 1:1 molar ratio (hereinafter referred to as the "thymol and nootkatone 1:1 mixture") at various molar ratios, and their effects on GLP-1 secretion were examined. The experiment was conducted in the same manner as Experiments 1-3, except that the test samples shown in Table 5 were used, and the number of participants (N) was 3. The synergistic effect was judged in the same manner as in Experiment 2. The evaluation results are shown in Table 5. In Table 5, the molar concentration of the thymol and nootkatone 1:1 mixture is the sum of the molar concentrations of thymol and nootkatone contained in the mixture, and the molar ratio of mGN to the mixture was also calculated based on this sum.

[0124] [Table 5]

[0125] As shown in Table 5, when a 1:1 mixture of thymol and nootkatone was used alone, the amount of GLP-1 secreted was almost the same as in the control case (no additive) in the concentration range of 0.025 mM to 0.042 mM, and no GLP-1 secretion-promoting effect was observed. In contrast, when the 1:1 mixture of thymol and nootkatone at a concentration of 0.025 mM to 0.042 mM was used in combination with mGN, GLP-1 secretion was significantly promoted compared to when the 1:1 mixture or mGN was used alone. Furthermore, when the 1:1 mixture of thymol and nootkatone was used at 0.25 mM, a GLP-1 secretion-promoting effect was observed compared to the control case (no additive), and surprisingly, GLP-1 secretion was significantly promoted by adding only a small amount of mGN at a concentration of 0.025 mM. As shown in Table 5, in all of the tests No. 5-1 to 5-3, where the mixing ratio of mGN with a 1:1 mixture of thymol and nootkatone was in the range of 1000:1 to 1:10 in molar ratio, a synergistic effect was observed when mGN and the 1:1 mixture of thymol and nootkatone were used together. In particular, the combination of mGN and thymol and nootkatone 1:1 mixtureThe synergistic effect was more pronounced in test No. 5-1, which contained the substance in a molar ratio of 1:10.

[0126] <Experiment 6: Effect of mGN and the composition ratio of a 1:2 mixture of thymol and nootkatone on promoting GLP-1 secretion> Compositions were prepared by mixing mGN with a mixture of thymol and nootkatone in a molar ratio of 1:2 (hereinafter referred to as the "thymol and nootkatone 1:2 mixture") at various molar ratios, and their effects on GLP-1 secretion were investigated. The experiments were conducted in the same manner as in Experiments 1-3, except that the test samples shown in Table 6 were used, and the sample size was 3. The synergistic effect was judged in the same manner as in Experiment 2. The evaluation results are shown in Table 6.

[0127] [Table 6]

[0128] As shown in Table 6, when a thymol and nootkatone 1:2 mixture, obtained by mixing thymol and nootkatone in a molar ratio of 1:2, was used at a concentration of 0.25 mM, a GLP-1 secretion-promoting effect was observed compared to the control group (no additive), and GLP-1 secretion was further promoted when used in combination with mGN. Furthermore, when the thymol and nootkatone 1:2 mixture was used alone, no GLP-1 secretion-promoting effect was observed in the concentration range of 0.025 mM to 0.042 mM. However, surprisingly, when the thymol and nootkatone 1:2 mixture at a concentration of 0.025 mM to 0.042 mM was used in combination with mGN, GLP-1 secretion was significantly promoted. As shown in Table 6, a synergistic effect was observed when mGN and the thymol and nootkatone 1:2 mixture were used together in all of Tests No. 6-1 to 6-3, where the mixing ratio of mGN and the thymol and nootkatone 1:2 mixture was in the range of 1000:1 to 1:10 in molar ratio. In particular, the synergistic effect was more pronounced in Tests No. 6-2 and No. 6-3, which contained mGN and the thymol and nootkatone 1:2 mixture in a molar ratio of 1000:1 to 600:1. Considering the results of Experiments 5 and 6 together, when the composition of the present invention contains glycosylnaringenin, thymol, and nootkatone, there are no particular restrictions on the ratio of thymol and nootkatone. However, from the viewpoint of obtaining a synergistic GLP-1 secretion-promoting effect, it was determined that it is preferable to include the mixture of glycosylnaringenin, thymol, and nootkatone in a molar ratio of 1000:1 to 1:10.

[0129] The present invention will be described in detail below based on examples, but the present invention is not limited to these examples. [Examples]

[0130] <Lemon-flavored beverage> 0.015 parts by mass of the 3″-α-monoglucosylnaringin composition obtained in Experiment 1-1, 30 parts by mass of reduced starch syrup, 30 parts by mass of granulated sugar, 3 parts by mass of honey, 0.07 parts by mass of acesulfame potassium, 0.03 parts by mass of sucralose, 0.3 parts by mass of vitamin C, 3 parts by mass of citric acid, 1 part by mass of sodium citrate, 1 part by mass of lemon flavoring, 1 part by mass of yuzu flavoring, and 0.00003 parts by mass of thymol. 0.001 parts by mass of nootkatone were added and thoroughly mixed, then water was added to make a total of 1000 parts by mass. The mixture was then sterilized at 90°C for 30 seconds. The resulting lemon-flavored beverage had a clean finish after the initial sweetness, with a refreshing initial taste and a slightly bitter peel flavor. Furthermore, when the lemon-flavored beverage was stored at 40°C for 4 weeks, the lemon aroma was well maintained, and the development of undesirable off-flavors was suppressed. This product can be advantageously used as a beverage for promoting GLP-1 secretion and suppressing blood glucose elevation. [Examples]

[0131] <Carbonated drinks> 20 parts by mass of fructose-glucose liquid sugar, 0.1 parts by mass of acesulfame potassium, 0.02 parts by mass of sucralose, 2 parts by mass of citric acid, 0.5 parts by mass of sodium citrate, and 0.015 parts by mass of the 3″-α-monoglucosylnaringin composition obtained in Experiment 1-1 were mixed with 197 parts by mass of water and stirred well until dissolved. An appropriate amount of lemon flavoring, 0.0001 parts by mass of thymol, and 0.0001 parts by mass of nootkatone were added and stirred well, and then 750 parts by mass of carbonated water were added to obtain a carbonated beverage. The resulting carbonated beverage had a moderate bitterness, a clean finish after the sweetness, a refreshing taste, and a well-maintained lemon flavor. This product can be advantageously used as a beverage for promoting GLP-1 secretion and suppressing blood glucose elevation. [Examples]

[0132] <Fruit juice drinks> A fruit juice beverage was prepared by mixing 100 parts by mass of fructose-glucose liquid sugar, 22 parts by mass of concentrated orange juice (1 / 5 concentrated juice), 8 parts by mass of citric acid, 1 part by mass of vitamin C, 0.04 parts by mass of stevia, 0.03 parts by mass of the 3″-α-monoglucosylnaringin composition obtained in Experiment 1-1, 1 part by mass of orange flavoring, 0.002 parts by mass of nootkatone, and 0.00001 parts by mass of thymol. Water was added to make a total of 1000 parts by mass. The resulting fruit juice beverage had an increased orange juice flavor, and due to the inclusion of nootkatone and thymol, the fruit juice flavor was further enhanced, resulting in a pleasant aroma, grapefruit-like flavor and bitterness, making it a desirable beverage. Furthermore, the aftertaste caused by the inclusion of high-intensity sweeteners was suppressed, resulting in a refreshing fruit juice beverage. This product can be advantageously used as a beverage for promoting GLP-1 secretion and suppressing blood glucose elevation. [Examples]

[0133] <Chuhai> 0.05 parts by mass of the 3″-α-monoglucosylnaringin composition prepared in Experiment 1-1, 0.1 parts by mass of acesulfame potassium, 0.02 parts by mass of sucralose, 4 parts by mass of citric acid, and 1 part by mass of sodium citrate were mixed with 133 parts by mass of 50% (v / v) alcohol vodka (Nikka Whisky Co., Ltd. Wilkinson Vodka 50°) and stirred well until dissolved. Appropriate amounts of lemon flavoring, 0.0001 parts by mass of thymol, and 0.0001 parts by mass of nootkatone were added and stirred well, and then carbonated water was added to a total of 1000 parts by mass to obtain a chu-hi. The resulting chu-hi had an alcohol content of 6%, but the alcohol sensation was enhanced, and it was an easy-to-drink chu-hi with a fresh lemon flavor and a clean, sweet taste without any off-flavors. [Examples]

[0134] <Beer-flavored beverage> 0.05 parts by mass of the 3″-α-monoglucosylnaringin composition prepared in Experiment 1-1, 2 parts by mass of α,α-trehalose, 2 parts by mass of malt extract, 0.02 parts by mass of hop extract (as iso-α acid), 0.00005 parts by mass of thymol, and 0.001 parts by mass of nootkatone were dissolved in purified water to a total of 1000 parts by mass. After boiling for 1 hour and cooling, water was added to compensate for evaporation, an appropriate amount of beer flavor was added, and the mixture was clarified by diatomaceous earth filtration and filter filtration. The resulting beer-flavored beverage was excellent in terms of color, flavor, body, bitterness, and throat feel. [Examples]

[0135] <Tea drinks> 25g of green tea leaves were added to 800g of deionized water at 70°C, and the tea components were extracted for 6 minutes. After removing the tea leaf residue by filtration, 700ml of extract was obtained. The obtained extract was diluted three times with deionized water, L-ascorbic acid was added to a concentration of 50ppm, and the pH was adjusted to 6.2 with sodium bicarbonate. Next, the 3″-α-monoglucosylnaringin composition prepared in Experiment 1-1 was added to a concentration of 10ppm, and thymol was added to a concentration of 0.003ppm. The mixture was then dispensed into 350ml portions in heat-resistant glass containers, sealed, and sterilized at 121°C for 10 minutes to obtain the tea beverage. The resulting green tea beverage had a moderate bitterness and a superior tea aroma. This product can be advantageously used as a beverage to promote GLP-1 secretion and suppress blood glucose elevation. [Examples]

[0136] <Tea drinks> A tea extract was obtained by adding hot water to tea leaves using a conventional method. 320 parts by mass of this extract, 70 parts by mass of sugar, 0.015 parts by mass of the 3″-α-monoglucosylnaringin composition prepared in Experiment 1-1, 0.1 parts by mass of bergamot flavoring, 0.00002 parts by mass of thymol, and 0.00026 parts by mass of nootkatone were added and mixed. The mixture was then diluted with deionized water, and the pH was adjusted to 5.8 with sodium bicarbonate to prepare a total of 1000 parts by mass of tea beverage. This was then filled into 350 ml cans and retort-sterilized (120°C, 4 minutes). The resulting tea beverage had a moderate bitterness and astringency, and was a tea beverage with a noticeable tea flavor and fruity taste. This product can be advantageously used as a beverage for promoting GLP-1 secretion and suppressing blood glucose elevation. [Examples]

[0137] <Coffee> 100 parts by mass of Arabica coffee beans, roasted to an L value (lightness of coffee beans measured with a colorimeter) of 22, were ground and extracted with hot water. 500 parts by mass of the coffee bean extract, adjusted to a Brix of 2, were mixed with 200 parts by mass of water, 10 ppm of the 3″-α-monoglucosylnaringin composition prepared in Experiment 1-1, 0.011 ppm of thymol, and 0.14 ppm of nootkatone. After pH adjustment, the mixture was canned, retort-sterilized, and canned coffee was obtained. The resulting canned coffee was easy to drink, with a harmonious balance of coffee bitterness and suppressed off-flavors and odors. This product can be advantageously used as a beverage for promoting GLP-1 secretion and suppressing blood glucose elevation. [Examples]

[0138] <Jelly> Mix 200 parts by mass of sugar, 2.5 parts by mass of κ-carrageenan, 2.5 parts by mass of rost bean gum, 2.5 parts by mass of sodium citrate, 1 part by mass of potassium chloride, and 0.2 parts by mass of acesulfame potassium thoroughly, and add it to a pot containing 650 parts by mass of water, making sure there are no lumps. To this, 0.01 parts by mass of the 3″-α-monoglucosylnaringin composition prepared in Experiment 1-1 was added, and the mixture was boiled down until the volume was 800 parts by mass, after which the water was evaporated. After that, it was cooled to about 70°C, and 35 parts by mass of concentrated orange juice (1 / 5 concentrated juice), an appropriate amount of orange flavoring, 0.00003 parts by mass of thymol, and 0.001 parts by mass of nootkatone were added. The pH was adjusted using a 50% citric acid aqueous solution so that the pH was within the range of 3.2 to 4.0. This solution was filled into jelly cups and left to stand in the refrigerator until it solidified to obtain orange jelly. The resulting orange jelly had an increased orange juice flavor and freshness, and was less likely to have the unpleasant taste derived from sweeteners. This product can be advantageously used as a food for promoting GLP-1 secretion and suppressing blood glucose elevation. [Examples]

[0139] <Frozen Dessert> In 300 parts by mass of grapefruit juice and 350 parts by mass of water, 30 parts by mass of sugar, 20 parts by mass of α,α-trehalose, 0.1 parts by mass of grapefruit flavoring, 0.015 parts by mass of the 3″-α-monoglucosylnaringin composition prepared in Experiment 1-1, 0.000005 parts by mass of thymol, and 0.001 parts by mass of nootkatone were completely dissolved. The mixture was stirred while freezing in a sorbet machine to produce grapefruit-flavored sherbet, which was then filled into plastic cups and stored in a -20°C freezer. A frozen dessert obtained by the same method as above, except that the 3″-α-monoglucosylnaringin composition was not included, was used as a control. The frozen dessert of the present invention had a refreshing, low-sweet taste due to its low solid and sugar content, and compared to the control, it had a stronger grapefruit juice flavor and a better taste. [Examples]

[0140] <Gummy> Mix 170 parts by mass of sugar, 250 parts by mass of maltose syrup (product name "Maltrap", manufactured by Hayashibara Co., Ltd.), 24 parts by mass of gelatin, 0.1 parts by mass of the 3″-α-monoglucosylnaringin composition prepared in Experiment 1-1, 48 parts by mass of water, 12 parts by mass of a 50% citric acid aqueous solution, 0.6 parts by mass of grapefruit flavoring, an appropriate amount of coloring agent, 0.0001 parts by mass of thymol, and 0.0001 parts by mass of nootkatone according to a conventional method. Fill a starch mold with the mixture, dry it for one day, and then shape it to obtain gummies. Because the composition of the present invention has excellent water solubility, the resulting gummies were transparent, had a subtle bitterness, and highlighted the fresh taste of grapefruit. [Examples]

[0141] <Hard Candy> 240 parts by mass of fructose-glucose liquid sugar, 220 parts by mass of maltose syrup (product name "Maltrap", manufactured by Hayashibara Co., Ltd.), and 80 parts by mass of water were mixed and boiled to 150°C. After cooling to below 120°C, 0.01 parts by mass of the 3″-α-monoglucosylnaringin composition prepared in Experiment 1-1, 0.8 parts by mass of peppermint oil, 1.1 parts by mass of menthol, 0.005 parts by mass of thymol, 0.00025 parts by mass of nootkatone, and an appropriate amount of coloring were added, and the mixture was molded to produce candy. The resulting hard candy had an enhanced mint flavor and increased refreshing sensation. Furthermore, because it contains the 3″-α-monoglucosylnaringin composition and thymol, it has effects that alleviate irritation, inflammation, and pain in the mouth and throat, as well as antibacterial effects, making it a hard candy that can be used for the purpose of maintaining and promoting oral health. [Examples]

[0142] <Energy Drink> As an amino acid mixture, a mixture consisting of 4 parts by mass of isoleucine, 6 parts by mass of leucine, 8 parts by mass of lysine, 8 parts by mass of phenylalanine, 1 part by mass of tyrosine, 12 parts by mass of tryptophan, 8 parts by mass of valine, 1 part by mass of aspartic acid, 1 part by mass of serine, 8 parts by mass of aminoacetic acid, 8 parts by mass of alanine, 2 parts by mass of histidine, 8 parts by mass of arginine, 2 parts by mass of threonine, and 1 part by mass of methionine was prepared and dissolved in water to prepare a 2% solution of the mixture. To 50 parts by mass of this solution, 0.5 parts by mass of ascorbic acid, 0.01 parts by mass of nicotinamide, 0.01 parts by mass of vitamin B1, 0.01 parts by mass of vitamin B2, 0.01 parts by mass of vitamin B6, 1.8 parts by mass of concentrated grapefruit juice (1 / 5 concentrated juice), 0.01 parts by mass of the 3″-α-monoglucosylnaringin composition prepared in Experiment 1-1, 0.0003 parts by mass of thymol, and 0.003 parts by mass of nootkatone were added, and a total of 100 parts by mass of water was added to prepare a nutritional drink. This product is suitable for promoting GLP-1 secretion and suppressing blood glucose elevation, and even after long-term storage, it does not develop browning or off-odors, the off-flavor of the amino acids themselves is reduced, and the palatability is improved, resulting in a flavorful nutritional drink. [Examples]

[0143] <Capsules> 10 parts by mass of calcium acetate monohydrate, 50 parts by mass of magnesium L-lactate trihydrate, 60 parts by mass of maltose, 30 parts by mass of the 3″-α-monoglucosylnaringin composition prepared in Experiment 1-1, 0.1 parts by mass of thymol, and 0.06 parts by mass of nootkatone were uniformly mixed and processed into granules using a granulation machine. These granules were then sealed in gelatin capsules according to a conventional method to produce a capsule supplement containing 150 mg per capsule. This product is suitable as an oral supplement for promoting GLP-1 secretion, suppressing blood glucose elevation, and for promoting health. [Examples]

[0144] <Tablets> Following a conventional method, 5 parts by mass of the 3″-α-monoglucosylnaringin composition prepared in Experiment 1-1, 68 parts by mass of maltose, 15 parts by mass of α,α-trehalose, 5 parts by mass of pullulan-containing powder, 0.12 parts by mass of thymol, and 0.1 parts by mass of grapefruit flavoring were uniformly mixed, and the mixture was compressed into tablets (200 mg / tablet). This product possesses moderate strength, good flavor and taste, and is suitable as a tablet for promoting GLP-1 secretion and suppressing blood glucose elevation. Furthermore, because it contains thymol, it is also suitable as an oral supplement for health promotion, such as improving and maintaining blood flow and preventing or improving cold sensitivity. [Examples]

[0145] <Water-soluble fragrance> Lemon oil and 65 w / w% aqueous ethanol were mixed, stirred, and left at low temperature. The mixture separated into an aqueous layer (essence layer) containing water-soluble aroma components and an oil phase containing water-insoluble components. The aqueous layer was extracted to obtain lemon essence. To 98 parts by mass of the obtained lemon essence, 2 parts by mass of the 3″-α-monoglucosylnaringin composition prepared in Experiment 1-1, 0.01 parts by mass of thymol, and 0.05 parts by mass of nootkatone were mixed to obtain a water-soluble lemon flavor. The obtained lemon flavor suppressed the deterioration odor during long-term storage and maintained a good aroma and flavor. Furthermore, because the composition of the present invention has excellent water solubility, it can be made into a highly stable water-soluble liquid flavor. This product can be added to food and beverages in a range of 0.01 to 1% to enhance the expression and persistence of flavor. It can also be used as an oral intake for promoting GLP-1 secretion, suppressing blood glucose elevation, and promoting health. [Examples]

[0146] <Powder fragrance> 5 g of HLB15 sucrose fatty acid ester and 2 g of the 3″-α-monoglucosylnaringin composition prepared in Experiment 1-1 were added to 100 g of water and dissolved, and the mixture was heat-sterilized at 85-90°C for 15 minutes. After cooling this solution to approximately 40°C, 10 g of lemon oil, 0.001 g of thymol, and 0.5 g of nootkatone were mixed in a homomixer while stirring to obtain an emulsified fragrance. This product can be easily converted into a powdered fragrance by further drying by methods such as spray drying. The obtained powdered fragrances all retained good aroma and flavor without developing any deterioration odors during long-term storage. This product, when added to food and beverages in a concentration of 0.1-3%, can be used to promote GLP-1 secretion, suppress blood glucose elevation, and as an oral supplement for health promotion. [Industrial applicability]

[0147] As described above, the composition of the present invention has an effective GLP-1 secretion-promoting effect, and is therefore useful for preventing or improving obesity, diabetes, and postprandial hyperglycemia, which respond to GLP-1 secretion promotion, as well as for suppressing blood glucose elevation, suppressing glucagon secretion, suppressing gastric excretion and gastric acid secretion, and regulating appetite. It can be provided in the form of food, supplements, pharmaceuticals, quasi-drugs, or fragrances.

Claims

1. A GLP-1 secretion-promoting composition comprising component (A) glycosylnaringenin, along with component (B) at least one selected from the group consisting of α-pinene, β-pinene, sabinene, camphene, valensene, β-caryophyllene, β-ionone, methyl anthranilate, N-methylanthranilate, thymol, and nootkatone as an active ingredient.

2. The GLP-1 secretion-promoting composition according to claim 1, wherein the component (A) is 3″-α-monoglucosylnaringin.

3. The GLP-1 secretion-promoting composition according to claim 1 or 2, wherein the component (B) is thymol and / or nootkatone.

4. A GLP-1 secretion-promoting composition according to any one of claims 1 to 3, comprising the above component (A) and the above component (B) in a molar ratio of 10,000:1 to 1:

10.

5. A GLP-1 secretion-promoting composition according to any one of claims 1 to 4, comprising 0.0001% by mass or more of the aforementioned component (A).

6. A GLP-1 secretion-promoting composition according to any one of claims 1 to 5, used for at least one selected from the following effects: prevention or improvement of obesity, diabetes, and postprandial hyperglycemia; suppression of blood glucose elevation; suppression of glucagon secretion; suppression of gastric excretion and gastric acid secretion; appetite suppression; suppression of eating; and induction of satiety.

7. A composition comprising component (A) 3″-α-monoglucosylnaringin, along with component (B) at least one selected from the group consisting of α-pinene, β-pinene, sabinene, camphene, valensene, β-caryophyllene, β-ionone, methyl anthranilate, methyl N-methylanthranilate, thymol, and nootkatone.

8. The composition according to claim 7, wherein the molar ratio of component (A) to component (B) is in a ratio of 10,000:1 to 1:

10.

9. The composition according to claim 7 or 8, wherein component (B) is thymol and / or nootkatone.

10. The composition according to any one of claims 7 to 9, comprising 0.0001% by mass or more of the aforementioned component (A).

11. Food and beverages, supplements, fragrances, pharmaceuticals or quasi-drugs, or animal feed comprising the composition according to any one of claims 1 to 10.

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