Mogrol-containing oral composition and composition for inhibiting blood sugar increase
Patent Information
- Authority / Receiving Office
- JP · JP
- Patent Type
- Applications
- Filing Date
- 2026-01-21
- Publication Date
- 2026-04-22
Abstract
Description
Mogrol-containing oral composition and composition for suppressing blood glucose level elevation
[0001] The present invention relates to an oral composition containing mogrol and a composition for suppressing blood glucose level elevation.
[0002] Mogrol is a functional compound found in Monk Fruit and is the aglycone of a family of triterpene glycosides known as mogrosides. Mogrosides have been isolated from Monk Fruit and are commercially used as natural sweeteners.
[0003] On the other hand, in addition to being a sweetener, Monk Fruit is also used as a cough suppressant, fever reducer, and inflammation reliever, and is an excellent tonic for those who are feeling weak during pregnancy and after childbirth, and is also used as a traditional Chinese medicine.
[0004] In recent years, attention has been drawn to the effects of monk fruit extract as a traditional Chinese medicine, and as a result of research into the trace components contained in monk fruit, it has been revealed that mogrol has anti-obesity effects (Non-Patent Document 1) and anti-cancer effects (Non-Patent Document 2).
[0005] However, mogrol is only contained in monk fruit at a rate of 0.0003%, and extracting and purifying it for use as a food ingredient would increase costs and complicate the production process, making commercialization difficult.
[0006] Mogrol can be prepared by hydrolyzing mogrosides (mogrol glycosides), the sweet components of Monk Fruit. For example, a method has been disclosed in which mogrol glycosides are heated in hydrochloric acid at 95-100°C for 10 hours for acid hydrolysis (Non-Patent Document 2).
[0007] Another method has been disclosed in which mogrol glycoside is treated with crude pectinase derived from Aspergillus niger, a non-food processing enzyme, at 50°C for 48 hours, the resulting reaction mixture is extracted with ethyl acetate, and purified using a preparative high-performance liquid chromatography system (Patent Document 1).
[0008] WO2013 / 076577
[0009] PLoS One. Sep 1;11(9):e0162252, 2016Am. J. Cancer Res. 5(4), 1308-1318, 2015
[0010] Mogrol obtained by known methods has a bitter or astringent taste and is not suitable for use in foods, etc. Furthermore, there are concerns about safety for human health, for example, due to the production of unexpected compounds through nonspecific hydrolysis with strong acids. Furthermore, the large amounts of organic solvents (ethyl acetate, methanol, acetonitrile, chloroform) used in the purification process after mogrol production have a significant environmental impact and require manufacturing facilities unsuitable for mass production, raising concerns about the impact on product costs.
[0011] The present invention aims to provide an oral composition containing mogrol that has reduced aversive tastes such as characteristic bitterness or astringency (including acridness) and a physiologically active composition containing mogrol.
[0012] As a result of extensive research aimed at solving the above problems, the present inventors have found that mogrosides containing one to three monosaccharides have the effect of suppressing the bitterness or astringency characteristic of mogrol, and further found that mogrol has the effect of suppressing an increase in blood glucose level.
[0013] That is, one aspect of the present invention relates to an oral composition containing 0.001% by mass or more of mogrol, and mogrosides containing 1 to 3 monosaccharides.
[0014] Another aspect of the present invention relates to an agent for suppressing the bitterness or astringency of mogrol, which contains mogrosides containing 1 to 3 monosaccharides as active ingredients.
[0015] Yet another aspect of the present invention relates to a composition for suppressing blood glucose level elevation, which contains mogrol as an active ingredient.
[0016] Yet another aspect of the present invention relates to a method for producing a mogrol-containing oral composition, which comprises the step of allowing a carbohydrate-degrading enzyme to act on mogrosides.
[0017] The present invention provides an oral composition containing mogrol that has a reduced aversive taste, and further provides a composition containing mogrol for suppressing an increase in blood glucose level.
[0018] The present invention relates to an oral composition containing mogrol, an agent for suppressing the bitterness or astringency of mogrol, a composition for suppressing blood glucose elevation containing mogrol as an active ingredient, and a method for producing an oral composition containing mogrol.
[0019] [Definition] In this specification, "mogrol" refers to (24R)-cucurbit-5-ene-3β,11α,24,25-tetraol, a compound represented by the following structural formula.
[0020]
[0021] As used herein, "mogrosides containing one to three monosaccharides" refers to compounds in which a monosaccharide is attached to any position of mogrol. Generally, one to three glucose units are bound to the aglycone form of mogrol. "Mogrosides containing one to three monosaccharides" refers to at least one selected from the group consisting of mogroside IE1, mogroside IA1, mogroside IIA1, mogroside II, mogroside IIA, mogroside IIA2, mogroside IIB, mogroside IIE, 7-oxomogroside IIE, 11-oxomogroside A1, mogroside III, mogroside IIIA1, mogroside IIIA2, mogroside IIIE, 11-oxomogroside III, and 11-deoxymogroside III. Among these, mogrosides containing at least one monosaccharide are preferred, but are not limited thereto, and those containing at least mogroside IE1 are more preferred.
[0022] The symbols used in this specification for representative mogroside compounds have the following meanings:
[0023]
[0024] As used herein, mogroside IE1 is [(3β,9β,10α,11α,24R)-11,24,25-trihydroxy-19-norlanost-5-en-3-yl]β-D-glucopyranoside, as shown in Table 1.
[0025] In the present invention, these mogrosides are preferably derived primarily from monk fruit, preferably in solid form. However, mogrosides may be extracted, processed, and purified from any part of the monk fruit plant, as long as they are obtained. Examples of mogrosides include stems, leaves, bulbs, rhizomes, seeds, petals, and receptacles, in addition to the fruit. Solvents used in extracting these monk fruit plants include, but are not limited to, water, methanol, ethanol, hexane, ethyl acetate, and carbon dioxide. Furthermore, in addition to solids, they may be liquids or semisolids, and if solid, they may be in the form of powder or granules.
[0026] Mogrosides are typically contained in monk fruit extract obtained from the monk fruit plant. The monk fruit extract can be obtained by extracting, processing, and purifying the fruit of the monk fruit plant. Here, "monk fruit extract" refers to a general term for monk fruit extracts, and may be in liquid, semi-solid, solid, or other form. Preferably, it refers to a solid, such as a powder, in which all components other than the solvent are derived from monk fruit. Examples of solvents used in extraction include, but are not limited to, water, methanol, ethanol, and carbon dioxide. Furthermore, a narrow definition of "monk fruit extract" includes a monk fruit extract known as "Luohanguo Extract" that meets the standards set forth in the Official Codex of Food Additives of Japan. The monk fruit extract of the present invention includes, but is not limited to, such monk fruit extracts.
[0027] The composition of the present invention may be in any form of liquid, semi-solid, or solid. If it is solid, it may be in the form of powder or granules.
[0028] [Oral Composition] The oral composition of the present invention contains mogrol and mogrosides containing 1 to 3 monosaccharides.
[0029] The content of mogrol in the oral composition is 0.001% by mass or more, preferably 0.005% by mass or more, more preferably 0.01% by mass or more, and preferably 80% by mass or less, more preferably 70% by mass or less, and even more preferably 60% by mass or less. For example, 0.001 mass% to 80 mass%, 0.001 mass% to 70 mass%, 0.001 mass% to 60 mass%, 0.001 mass% to 50 mass%, 0.001 mass% Mass% to 40 mass%, 0.001 mass% to 30 mass%, 0.001 mass% to 20 mass%, 0.005 mass% to 70 mass%, 0.005 mass% to 60 mass%, 0.005 mass% to 50 mass%, 0.005 mass% to 40 mass%, 0.005 mass% to 30 mass%, 0.005 mass% to 20 mass%, 0.01 mass% to 60 It can also be set to 0.01% to 50% by mass, 0.01% to 40% by mass, 0.01% to 30% by mass, 0.01% to 20% by mass, etc.
[0030] The content of mogrosides containing 1 to 3 monosaccharides in the oral composition is preferably 0.0002% to 40% by mass, more preferably 0.001% to 35% by mass, even more preferably 0.005% to 30% by mass, and even more preferably 0.01% to 30% by mass. It can also be about 0.1% to 20% by mass.
[0031] The content of mogroside IE1 in the oral composition is preferably 0.0001% by mass to 20% by mass, more preferably 0.0005% by mass to 18% by mass, even more preferably 0.001% by mass to 15% by mass, and even more preferably 0.01% by mass to 15% by mass. It can also be about 0.1% by mass to 10% by mass.
[0032] The content of mogroside IE1 in the oral composition is preferably 0.02 to 15 parts by mass, more preferably 0.05 to 13 parts by mass, and even more preferably 0.08 to 10 parts by mass relative to 1 part by mass of mogrol.
[0033] The oral composition of the present invention may optionally contain additional ingredients in addition to mogrol and mogrosides containing 1 to 3 monosaccharides, as long as the ingredients do not interfere with the effects of the present invention. Typical examples of such additional ingredients include high-intensity sweeteners or organic acids.
[0034] High-intensity sweeteners include, but are not limited to, sucralose (sweetness: about 600 times), acesulfame potassium (sweetness: about 150 to 200 times), aspartame (sweetness: about 200 times), neotame (sweetness: about 7,000 to 13,000 times), advantame (sweetness: about 20,000 to 40,000 times), saccharin (sweetness: about 300 times), stevia extract (sweetness: about 150 to 450 times), stevioside (sweetness: about 300 times), and rebaudioside A. Examples of high-intensity sweeteners include one or more selected from the group consisting of monk fruit extract (sweetness: about 450 times), luohan fruit extract (sweetness: about 150 to 300 times), mogroside V (sweetness: about 378 times), siamenoside I (sweetness: about 465 times), mogroside IV (sweetness: about 300 times), thaumatin (sweetness: about 3000 to 8000 times), licorice extract (sweetness: about 150 to 200 times), monellin (sweetness: about 3000 times), and monatin (sweetness: about 800 to 1400 times). Each high-intensity sweetener is commercially available. Specific examples include Sunsweet and Sunnature from San-Ei Gen F.F.I. Taking stevia extract, a plant-derived, high-intensity sweetener, as an example, the raw material stevia may contain multiple sweetening compounds such as stevioside and rebaudioside A. Such a plant-derived extract may be used as is, or each component may be used individually.
[0035] Among these, preferred is one or more selected from the group consisting of thaumatin, sucralose, aspartame, mogroside V, rebaudioside A, stevia extract, and swingle extract.
[0036] The total content of the high-intensity sweetener in the oral composition may be preferably 0.001% to 5% by mass, more preferably 0.005% to 3% by mass, and even more preferably 0.01% to 1% by mass.
[0037] The oral composition may contain, per 1 part by mass of mogrol, preferably 0.001 to 10,000 parts by mass of the high-intensity sweetener, more preferably 0.01 to 1,000 parts by mass, and even more preferably 0.1 to 100 parts by mass.
[0038] The organic acid may be one or more selected from the group consisting of citric acid, ascorbic acid, malic acid, lactic acid, chlorogenic acid, acetic acid, gluconic acid (including glucono-delta-lactone), adipic acid, sorbic acid, propionic acid, succinic acid, tartaric acid, and fumaric acid, but is not limited thereto.
[0039] In addition, the oral compositions of the present invention may optionally contain auxiliary sweetening components and other ingredients, including, but not limited to, excipients and diluents.
[0040] Here, the term "auxiliary sweetening component" refers to a component that has a sweet taste or a component that adjusts the sweetness intensity and sweetness quality of a sweetener, and examples thereof include carbohydrate-based sweeteners such as monosaccharides, disaccharides, oligosaccharides, and sugar alcohols; and dietary fiber.
[0041] Among carbohydrate sweeteners, monosaccharides include fructose, glucose, xylose, sorbose, galactose, allulose, and isomerized sugars. Disaccharides include maltose, lactose, trehalose, sucrose, isomerized lactose, and palatinose. Oligosaccharides include xylooligosaccharides, fructooligosaccharides, soybean oligosaccharides, isomaltooligosaccharides, lactosucrose, galactooligosaccharides, lactulose, palatinose oligosaccharides, sucrooligosaccharides, thean oligosaccharides, and seaweed oligosaccharides. Sugar alcohols include maltitol, xylitol, sorbitol, mannitol, erythritol, glycerin, and palatinit.
[0042] Examples of dietary fiber include water-soluble dietary fiber such as pectin, guar bean enzyme hydrolysate, glucomannan, β-glucan, polydextrose, inulin, agarose, sodium alginate, carrageenan, fucoidan, porphyran, laminaran, xanthan gum, agar, and indigestible dextrin; and insoluble dietary fiber such as cellulose, hemicellulose, lignin, chitin, and chitosan. Water-soluble dietary fiber is preferred.
[0043] When the oral composition of the present invention contains an auxiliary sweetening component, the content of the auxiliary sweetening component in the composition can be 0.01% by mass to 99.99% by mass, preferably 0.1% by mass to 99.9% by mass, more preferably 1% by mass to 99% by mass, and even more preferably about 3% by mass to 95% by mass, and can even be about 5% by mass to 90% by mass.
[0044] The oral composition of the present invention can also be suitably used as a food or drink composition or a pharmaceutical composition (drugs, quasi-drugs).
[0045] [Agent for suppressing the bitterness or astringency of mogrol] The agent for suppressing the bitterness or astringency of mogrol of the present invention contains mogrosides containing 1 to 3 monosaccharides as active ingredients.
[0046] The bitterness or astringency suppressant used to reduce the bitterness or astringency of mogrol preferably contains a mogroside containing at least one monosaccharide, and more preferably contains at least mogroside IE1.
[0047] The agent for suppressing the bitterness or astringency of mogrol of the present invention contains as an active ingredient a mogroside containing 1 to 3 monosaccharides, preferably including mogroside IE1, and is used to suppress the bitterness or astringency (including harshness) unique to mogrol.
[0048] The agent for suppressing the bitterness or astringency of mogrol of the present invention can be used in the presence of mogrol. In this case, the mogroside IE1 is preferably used in an amount of 0.02 to 15 parts by mass, more preferably 0.05 to 13 parts by mass, and even more preferably 0.08 to 10 parts by mass per part by mass of mogrol.
[0049] The bitterness or astringency suppressor of mogrol of the present invention may optionally contain a high-intensity sweetener or an organic acid.
[0050] Furthermore, the agent for suppressing the bitterness or astringency of mogrol of the present invention can be applied not only to mogrol alone but also to oral compositions containing mogrol. Here, the oral composition is not particularly limited as long as it can be orally ingested, and may be in any of liquid, semi-solid, and solid forms. If it is solid, it may be in the form of powder or granules.
[0051] The bitterness or astringency suppressing agent of the present invention may optionally contain other ingredients, including, but not limited to, excipients and diluents.
[0052] In the agent for suppressing the bitterness or astringency of mogrol of the present invention, the components and their contents, other components and their contents, and other conditions can be in accordance with the contents described in [Oral composition].
[0053] The bitterness or astringency suppressing agent of the present invention can also be suitably used as an ingredient contained in a food or drink composition or a pharmaceutical composition (drugs, quasi-drugs).
[0054] [Composition for suppressing an increase in blood glucose level]
[0055] The composition for suppressing an increase in blood glucose level of the present invention contains mogrol as an active ingredient.
[0056] The content of mogrol in the composition for suppressing an increase in blood glucose level is 0.001% by mass or more, preferably 0.005% by mass or more, more preferably 0.01% by mass or more. The content of mogrol in the composition for suppressing an increase in blood glucose level is preferably 80% by mass or less, more preferably 70% by mass or less, and even more preferably 60% by mass or less. For example, 0.001 mass% to 80 mass%, 0.001 mass% to 70 mass%, 0.001 mass% to 60 mass%, 0.001 mass% to 50 mass%, 0.001 mass% Mass% to 40 mass%, 0.001 mass% to 30 mass%, 0.001 mass% to 20 mass%, 0.005 mass% to 70 mass%, 0.005 mass% to 60 mass%, 0.005 mass% to 50 mass%, 0.005 mass% to 40 mass%, 0.005 mass% to 30 mass%, 0.005 mass% to 20 mass%, 0.01 mass% to 60 It can also be set to 0.01% to 50% by mass, 0.01% to 40% by mass, 0.01% to 30% by mass, 0.01% to 20% by mass, etc.
[0057] Furthermore, the composition for suppressing an increase in blood glucose level may contain mogrosides containing 1 to 3 monosaccharides. Although not limited thereto, mogrosides containing 1 to 3 monosaccharides are preferably mogrosides containing at least one monosaccharide, and more preferably mogroside IE1.
[0058] The composition for suppressing blood glucose elevation of the present invention can be used in the presence of mogrosides containing 1 to 3 monosaccharides, and may further contain mogroside IE1. In this case, the mogroside IE1 can be used in an amount of preferably 0.02 to 15 parts by mass, more preferably 0.05 to 13 parts by mass, and even more preferably 0.08 to 10 parts by mass per part by mass of mogrol.
[0059] The daily intake of mogrol in the composition for suppressing blood glucose elevation of the present invention will vary depending on the condition of the individual taking it (body weight, age, sex, etc.), the formulation form of the composition, etc., but is, for example, preferably 8 mg or more, more preferably 12 mg or more, even more preferably 24 mg or more, and even more preferably 36 mg or more. It may also be 200 mg or less, preferably 150 mg or less, more preferably 100 mg or less, and even more preferably 50 mg or less. It can be taken once, 2 to 3 times a day, or in divided doses of more than one.
[0060] The composition for suppressing blood glucose level elevation of the present invention can be stored and / or sold in a known container (packaging material) in dosage amounts of, but not limited to, one day's or more, one week's or more, 10 days' or more, 14 days' or more, 20 days' or more, or 30 days' or more.
[0061] In the composition for suppressing an increase in blood glucose level of the present invention, the components and their contents, as well as other components and their contents, are the same as those described in the above [Oral composition].
[0062] The composition for suppressing an increase in blood glucose level of the present invention can also be suitably used as a food or drink composition or a pharmaceutical composition (drugs, quasi-drugs).
[0063] [Food and drink composition] The oral composition or the composition for suppressing blood glucose level increase of the present invention may be a food and drink composition. Furthermore, the bitterness or astringency suppressor of the present invention can also be suitably used as a component contained in a food and drink composition.
[0064] The food and drink composition may be a food and drink composition such as a cooked dish, Western confectionery, Japanese confectionery, a beverage (including soft drinks and alcoholic beverages), a dairy product, or a seasoning. In addition to general foods and drinks, the food and drink composition also includes health foods, foods for special dietary uses (foods for specified health uses), and the like. The composition of the present invention may be, for example, a supplement such as a functional food.
[0065] The food and beverage composition may further contain food and beverage ingredients commonly used in the art. Examples of food and beverage ingredients include meat extract, black vinegar extract, gelatin, corn starch, honey, animal and vegetable oils and fats, polysaccharides, grains, vegetables, fruit, meat, eggs, dairy products, seaweed, etc., and processed products thereof. The composition of the present invention may contain one or more of these food ingredients.
[0066] In addition to the above-mentioned food ingredients, the food and beverage composition may further contain one or more ingredients such as a lubricant, an emulsifier, a suspending agent, an antioxidant, a preservative, and a flavoring agent. It may also further contain other ingredients including water-soluble vitamins and oil-soluble vitamins.
[0067] The food and drink compositions are produced by methods well known in the art. For example, the oral composition containing mogrol having the effect can be used as a food and drink composition as is, or it can be produced continuously in addition to a method for producing an oral composition containing mogrol, or it can be produced by a method including a step of adding an oral composition containing mogrol having the effect.
[0068] Examples of the form of the food and beverage composition of the present invention include supplements such as tablets, pills, granules, powders, syrups, emulsions, liquids, suspensions, and capsules such as gelatin capsules.
[0069] The oral composition or composition for suppressing blood glucose elevation of the present invention can also be used as a food or beverage composition, for example, as a functional food targeted at healthy individuals concerned about their blood glucose levels. That is, it can be provided as a food or beverage that displays the function of acting on carbohydrates contained in food and suppressing postprandial blood glucose levels. It can also be used as a food suitable for subjects who tend to eat high-carbohydrate meals or subjects concerned about postprandial blood glucose levels. It can also be used for general blood glucose improvement. Blood glucose improvement includes not only suppressing blood glucose elevation, but also promoting the reduction of elevated blood glucose levels and stabilizing blood glucose levels. "Bloody blood glucose improvement" includes improvement of fasting blood glucose levels, as well as improvement of indicators indicating postprandial blood glucose levels after ingesting food, casual blood glucose levels after a glucose load, or long-term average blood glucose levels. It is also useful for treating hyperglycemic or diabetic patients or preventing the worsening of their symptoms.
[0070] [Pharmaceutical Composition] The oral composition or blood glucose level elevation suppressing composition of the present invention may be a pharmaceutical composition. Furthermore, the bitterness or astringency suppressant of the present invention can also be suitably used as an ingredient in a pharmaceutical composition. In one embodiment of the present invention, the pharmaceutical composition can be prepared using mogrol as the active ingredient, or it can be used in combination with another active ingredient. The pharmaceutical composition may further contain pharmaceutically acceptable ingredients. Examples include starch, acacia gum, calcium phosphate, alginate, calcium silicate, microcrystalline cellulose, polyvinylpyrrolidone, cellulose derivatives, tragacanth, gelatin, syrup, methyl hydroxybenzoate, talc, magnesium stearate, water, mineral oil, etc. The pharmaceutical composition of the present invention may contain one or more of these ingredients.
[0071] In one embodiment of the present invention, the pharmaceutical composition may include one or more other ingredients including lubricants, emulsifiers, suspending agents, antioxidants, preservatives, and flavoring agents, as well as water-soluble vitamins and oil-soluble vitamins.
[0072] The form of the pharmaceutical composition in one embodiment of the present invention is not particularly limited. Examples of the form of the pharmaceutical composition of the present invention include oral compositions such as tablets, pills, powders, syrups, emulsions, liquids, suspensions, and capsules such as gelatin capsules; and sprays. Pharmaceutical compositions in the form of sprays or the like can also be administered via routes such as intranasal administration. Oral compositions may be oral compositions for the treatment or prevention of various diseases.
[0073] The pharmaceutical composition of one embodiment of the present invention can be used as an agent for suppressing blood glucose elevation, and particularly as an agent for suppressing postprandial blood glucose elevation. The pharmaceutical composition of the present invention can also be provided as a pharmaceutical product that displays the function of acting on carbohydrates contained in food and suppressing postprandial blood glucose levels. It can also be used as a pharmaceutical product suitable for subjects who tend to eat high-carbohydrate meals or subjects who are concerned about postprandial blood glucose levels. It can also be used for general blood glucose improvement. Blood glucose improvement includes not only suppressing blood glucose elevation, but also promoting the reduction of elevated blood glucose levels and stabilizing blood glucose levels. "Bloody blood glucose improvement" includes improvement of fasting blood glucose levels, and also includes improvement of indicators indicating postprandial blood glucose levels after ingesting food, casual blood glucose levels after a glucose load, or long-term average blood glucose levels. It is also useful for treating hyperglycemic or diabetic patients or preventing the worsening of their symptoms.
[0074] [Production Method] Specific methods for producing a composition containing mogrol include, but are not limited to, the following. For example, hydrolysis of monk fruit extract to convert the mogrosides contained in the extract into mogrol is preferred. The hydrolysis is preferably, for example, enzymatic hydrolysis.
[0075] Here, the substrate for enzymatic hydrolysis is preferably derived primarily from the monk fruit, preferably in solid form. As long as mogrosides can be obtained, they may be extracted, processed, and purified from any part of the monk fruit plant, including stems, leaves, bulbs, rhizomes, seeds, petals, and receptacles, in addition to the fruit. Solvents used in extracting these monk fruit plant parts include, but are not limited to, water, methanol, ethanol, hexane, ethyl acetate, and carbon dioxide. In addition to solids, they may also be liquids or semisolids, and if solid, they may be in the form of powder or granules.
[0076] The amount of enzyme added relative to the substrate is not limited, but can be in the range of 0.01 to 200 parts by mass relative to 100 parts by mass of the substrate, preferably 0.04 to 150 parts by mass, more preferably 0.2 to 100 parts by mass, even more preferably 1 to 50 parts by mass, and even more preferably 5 to 25 parts by mass.
[0077] Enzymes that can be used include cellulase preparations, xylanase preparations, β-glucosidase preparations, β-glucanase preparations, naringinase preparations, mannanase preparations, and arabanase preparations that are commonly available as food additives. Among these, it is preferable to use a carbohydrate-degrading enzyme, and preparations containing cellulase, β-glucosidase, or β-glucanase are more preferred. In some cases, it is also possible to use a combination of cellulase and other enzymes. Furthermore, enzymes derived from fungi are preferred, and those derived from Aspergillus niger or Aspergillus aculeatus are more preferred. Enzyme preparations produced by fungi are preferably derived from mushrooms, molds, or yeasts, which are commonly used as food. Furthermore, from the viewpoints of storage, transportation, and stability, powdered solids are preferred rather than liquids.
[0078] The enzyme may be added to the reaction solution containing the substrate in advance, or may be added during the reaction. When using the enzyme as a processing aid, it must be inactivated after the enzymatic reaction. This can usually be achieved by heating the reaction solution after the enzymatic reaction at 60-90°C for 10-60 minutes. Alternatively, the enzyme can be precipitated by adding ethanol to the reaction solution to adjust the final concentration to 50 wt% or more, and then physically removed by centrifugation, dialysis, or the like.
[0079] The method for producing a composition containing mogrol according to the present invention can be carried out by adding an organic solvent to a reaction solution containing a substrate. The organic solvent can be present in a range of 1% to 30% by mass, preferably 3% to 25% by mass, more preferably 6% to 20% by mass, even more preferably 8% to 15% by mass, and even more preferably 10% by mass, based on the total amount of the reaction solution. Commonly available organic solvents can be used, and preferred examples include methyl alcohol, ethyl alcohol, glycerol, and ethyl acetate, which can be mixed with water in any desired ratio. The organic solvent can be added to the reaction solution in advance or during the reaction.
[0080] Column purification is not necessarily required, and in the case of an enzymatic method, a post-treatment method can be used in which the reaction is stopped by boiling, cooled, centrifuged (e.g., at 20,000 G), and the supernatant is filtered to remove the enzyme components. After these steps, a component rich in mogrol can be obtained from the mixture in solid or liquid form using powdering techniques such as spray drying or freeze drying, or concentration techniques such as a rotary evaporator.
[0081] In the method for producing the composition of the present invention, the components and their contents, as well as other components and their contents, are the same as those described in the above [Oral Composition].
[0082] The present invention includes the following aspects. [1] An oral composition containing 0.001% by mass or more of mogrol and mogrosides containing 1 to 3 monosaccharides. [2] The oral composition according to [1], wherein the mogrosides containing 1 to 3 monosaccharides include at least mogroside IE1. [3] The oral composition according to [2], wherein the content of mogroside IE1 is 0.02 to 15 parts by mass per part by mass of mogrol. [4] An agent for suppressing the bitterness or astringency of mogrol, the agent containing mogrosides containing 1 to 3 monosaccharides as active ingredients. [5] The agent for suppressing the bitterness or astringency of mogrol according to [4], wherein the mogrosides containing 1 to 3 monosaccharides include at least mogroside IE1. [6] The agent for suppressing the bitterness or astringency of mogrol according to [5], wherein the amount of mogroside IE1 relative to the amount of mogrol is used in a mass ratio of 0.02 to 15. [7] A composition for suppressing elevation of blood glucose level, comprising mogrol as an active ingredient. [8] The composition for suppressing elevation of blood glucose level according to [7], further comprising mogrosides containing 1 to 3 monosaccharides. [9] The composition for suppressing elevation of blood glucose level according to [7], wherein the mogrol content is 0.001 to 80% by mass.
[10] A method for producing an oral composition containing mogrol, comprising a step of allowing a carbohydrate-degrading enzyme to act on mogrosides.
[11] The production method according to
[10] , wherein the carbohydrate-degrading enzyme is cellulase.
[12] A method for suppressing blood glucose level in a subject, comprising administering mogrol.
[13] The method according to
[12] , further comprising administering mogrosides containing 1 to 3 monosaccharides.
[14] Use of mogrol in the production of a composition for suppressing elevation of blood glucose level.
[15] Use of mogrol and 1 to 3 monosaccharides in the production of a composition for suppressing elevation of blood glucose level.
[0083] The present invention will be specifically explained below using examples, but the present invention is not limited to these examples.
[0084] (Reference Example 1) Commercially available Monk Fruit Extract: Trade Name Luo Han Guo Extract (manufactured by Hunan Huacheng Biotech) was used. (Reference Example 2) Commercially available Monk Fruit Extract (SG-ex) (Monk Fruit Extract prepared by the method described in British Journal of Nutrition, 97, 770-775, 2007 was used). (Reference Example 3) Low-polarity Monk Fruit Glycoside (L-SGgly) (Monk Fruit Extract prepared by the method described in Journal of Ethnopharmacology (247) 112273, 2020 was used). (Reference Example 4) Commercially available Monk Fruit Extract: Trade Name LUOHANGUO GLUCOSIDE 50 (manufactured by Guilin Saraya Biotech) was used. Other raw materials used in the examples are as follows: Dried Monk Fruit Extract Powder: Trade Name Monk Fruit Extract (manufactured by Saraya Co., Ltd.) Monk Fruit Extract SG-gly: Trade Name Monk Fruit Extract (manufactured by Saraya Co., Ltd.) Powdered Cellulase Preparation: Trade Name Cellulosin AC40 (manufactured by HIBI Corporation) Powdered Naringinase Preparation: Trade Name Naringinase (manufactured by Amano Enzyme Co., Ltd.) Powdered β-Glucosidase Preparation: Trade Name Aromase H2 (manufactured by Amano Enzyme Co., Ltd.)
[0085] In this example, raw materials, manufacturing equipment, and materials were used in compliance with the Food Sanitation Act. The substrate used in this example was a commonly available monk fruit extract, which can be purchased from manufacturers or sellers such as Guilin Saraya Biotech, Hunan Huacheng Biotech, and Wako Pure Chemical Industries. Each manufacturer sells different grades of monk fruit extract (crudely purified products, purified products, bleached products, bleached purified products, and fractionated purified products), and each grade is available.
[0086] The enzymes used in this example were unopened. All of the enzymes used in this example comply with the Food Sanitation Act.
[0087] Example 1: Hydrolysis Reaction Using a 1000 mL Glass Reaction Vessel. 1 mg of dried Momordica selenite extract powder was dissolved in 100 g of distilled water and placed in a Peltier-type heated and stirred glass reactor. The solution was maintained at a temperature of 36 to 44°C. 25.0 g of Momordica selenite extract (Hunan Huacheng Biotech; Hunan, China; mogroside V: 43.45% by mass, siamenoside I: 2.03% by mass, mogroside IV: 0.81% by mass) was added, followed by 100 g of distilled water while stirring at 100 to 300 rpm. Next, 210 g of distilled water was added, followed by acetate buffer (pH 4.0) to a final concentration of 0.1 mol / L. After the solution became homogeneous and the temperature stabilized at 36 to 44°C, 405 g of the powdered enzyme cellulosin AC was added while adjusting the stirring speed to avoid foaming, and finally 50 g of distilled water was added and the solution was visually inspected until it became homogeneous.
[0088] 72 hours after the completion of enzyme dissolution, the solution was heated to 80°C or higher to inactivate the enzyme. Once 80°C was reached, the temperature was maintained at 80-85°C for 30 minutes. After the enzyme inactivation treatment, 200 g of distilled water was added, and cooling was initiated until the liquid temperature reached 20-25°C. After cooling, stirring was stopped and the mixture was allowed to stand for at least 12 hours. After standing, separation into two layers, a supernatant and a precipitate, was confirmed, and the supernatant alone was collected with a hose using the siphon principle. The precipitate remaining after removing the supernatant was centrifuged (800 x g, 20 minutes, 25°C). The supernatant was collected by centrifugation. The entire amount of the collected supernatant was powdered using a spray dryer. The precipitate was transferred to a heat-resistant container and dried in a constant-temperature air dryer. The dry weight of the enzyme reaction product obtained by this method was 7.35 g. The mogrol content in this product was measured and found to be 55.15% by mass. This enzyme reaction product was designated the composition of Example 1.
[0089] Example 2: Hydrolysis Reaction Using a 120-L Stainless Steel Reactor. 10 kg of 50% (v / v) ethanol aqueous solution was added to a hot water circulation, heated, and stirred stainless steel reactor and maintained at a temperature of 36-44°C. 2.5 kg of Monk Fruit Extract (Hunan Huacheng Biotech; Hunan, China; mogroside V: 43.45% by weight, siamenoside I: 2.03% by weight, mogroside IV: 0.81% by weight) was then added, followed by 15 kg of RO water while stirring at 100-300 rpm using a Bernoulli fluid stirrer. Next, 16 kg of RO water was added, followed by the addition of acetate buffer (pH 4.0) to a final concentration of 0.1 mol / L. After the solution became homogeneous and stabilized at 36-44°C, dried Monk Fruit Extract powder was added, and 400.5 kg of powdered enzyme cellulosin AC was added while adjusting the stirring speed to avoid foaming. Finally, raw materials adhering to the walls of the equipment were washed with 5 kg of RO water while the reactor was added, and the solution was visually inspected until it became homogeneous. 72 hours after complete enzyme dissolution, the solution was heated to 80°C or higher to inactivate the enzyme. Once 80°C was reached, the temperature was maintained at 80-85°C for 30 minutes. After the enzyme inactivation treatment, 20 kg of RO water was added, and cooling was initiated until the liquid temperature reached 20-25°C. After cooling, stirring was stopped and the mixture was allowed to stand for at least 12 hours. After standing, separation into two layers, a supernatant and a precipitate, was confirmed, and the supernatant alone was collected using a hose using the siphon principle. The precipitate remaining after removing the supernatant was centrifuged (800 x g, 20 minutes, 25°C). The supernatant was collected by centrifugation. The entire recovered supernatant was powdered using a spray dryer. The precipitate was transferred to a heat-resistant container and dried in a constant temperature air dryer. The dry weight of the enzyme reaction product obtained by this method was 696.6 g. The mogrol content in this product was measured and found to be 55.06% by mass. This enzyme reaction product was designated the composition of Example 2.
[0090] (Examples 3, 4, and 5: 500 mL-scale hydrolysis reaction) As independent productions, hydrolysis was carried out using the same scale production method as in Example 1, and enzyme reaction products containing 52.72 mass%, 44.49 mass%, and 63.96 mass% of mogrol, respectively, were obtained. These were used as the compositions of the respective examples (Examples 3, 4, and 5).
[0091] (Examples 6, 7, 8, and 9: Crystallization and Purification of Enzyme Reaction Product) A solution was prepared by adding 20 mL of ethanol to 4.0 g of the enzyme reaction product obtained in Example 1. 20 mL of the solution was added to a wide-mouth glass bottle (10K). Water was added to the solution to make it cloudy, and the solution was stirred until the cloudiness disappeared. Water was gradually added dropwise until the amount of water equivalent to the solution was reached. The end point was the amount at which the cloudiness did not disappear upon stirring. The cloudy solution was heated on a hot plate at 50°C for 10 minutes, and the disappearance of the cloudiness was confirmed. Heating was stopped and the solution was allowed to stand at room temperature (15-25°C) for 12 hours, resulting in the formation of white crystals. The white crystals were suction-filtered using a 0.45 μm membrane filter, washed with a cleaning solution containing a mixture of water and ethanol in a random ratio, and dried in a constant-temperature air dryer. The dry weight of the white crystals obtained by this method was 2.538 g (Example 6). The mogrol content in this product was measured and found to be 69.73% by mass. As independent preparations, the same procedure as in Example 6 was carried out to obtain white crystalline substances containing 75.11 mass %, 75.51 mass %, and 76.08 mass % of mogrol, respectively (Examples 7, 8, and 9).
[0092] (Examples 10 and 11: 100 mL Scale Hydrolysis Reaction) Equal amounts of cellulosin AC40 and naringinase were dissolved in 100 mM acetate buffer (pH 4.0) to prepare a 10 wv% solution (two-enzyme solution). 1 mL of a 0.001 wv% dried Momordica sis extract aqueous solution was added to a Peltier-type heated and stirred glass reactor and kept at a temperature of 36-44 °C until the enzymatic reaction began. Furthermore, 5.0 g of Momordica sis extract SG-gly (mogroside V: 27.0 wt%), 12.5 mL of the two-enzyme solution, and 20 mL of ethanol were added, and the total volume was adjusted to 100 mL with 100 mM acetate buffer (pH 4.0). The solution was stirred at 100 rpm, and after 72 hours, the solution was heated to 80 °C or higher to inactivate the enzymes. Once the temperature reached 80 °C, the temperature was maintained at 80-85 °C for 30 minutes. After the enzyme inactivation treatment, cooling was initiated until the liquid temperature reached 20-25°C. After cooling, stirring was stopped and the mixture was allowed to stand. After confirming separation into two layers, a supernatant and a precipitate, the entire mixture was centrifuged (800 x g, 20 minutes, 25°C). The supernatant was recovered by centrifugation. The entire recovered supernatant was powdered using a spray dryer. The precipitate was transferred to a heat-resistant container and dried in a constant temperature air dryer. The mogrol content in the enzyme reaction product obtained when the temperature during the 72-hour enzyme reaction was controlled at 40±1°C and 50±1°C was measured, and the results were 17.33% by mass and 10.24% by mass (Examples 10 and 11).
[0093] (Examples 12 and 13: 100 mL Scale Hydrolysis Reaction) Equal amounts of cellulosin AC40, naringinase, and aromatase H2 were dissolved in 100 mM acetate buffer (pH 4.0) to prepare a 10 wt% solution (three-enzyme solution). 1 mL of 0.001 wt% dried Monk Fruit Extract aqueous solution was added to a Peltier-type heated and stirred glass reactor and kept at a temperature of 36-44 °C until the enzymatic reaction began. 5.0 g of Monk Fruit Extract SG-gly (mogroside V: 27.0 wt%), 12.5 mL of the three-enzyme solution, and 20 mL of ethanol were added, and the total volume was adjusted to 100 mL with 100 mM acetate buffer (pH 4.0). The solution was stirred at 100 rpm, and after 72 hours, the solution was heated to 80 °C or higher to inactivate the enzymes. Once the temperature reached 80 °C, the temperature was maintained at 80-85 °C for 30 minutes. After the enzyme inactivation treatment, cooling was initiated until the liquid temperature reached 20-25°C. After cooling, stirring was stopped and the mixture was allowed to stand, and separation into two layers, a supernatant and a precipitate, was confirmed. The entire mixture was then centrifuged (800 x g, 20 minutes, 25°C). The supernatant was recovered by centrifugation. The entire recovered supernatant was powdered using a spray dryer. The precipitate was transferred to a heat-resistant container and dried in a constant temperature air dryer. This was performed when the temperature during the 72-hour enzyme reaction was controlled at 40±1°C and when it was controlled at 50±1°C. The mogrol content in the resulting enzyme reaction product was measured and found to be 3.91% by mass and 1.42% by mass (Examples 12 and 13).
[0094] Comparative Examples 1-4: Preparation of Mogrol by Acid Hydrolysis Mogrol was prepared according to the method described in Am. J. Cancer Res. 5 (4), 1308-1318, 2015 (Non-Patent Document 2). Because the document only outlined the acid hydrolysis process and did not provide specific information on the preparation method, the reaction composition and reaction time were investigated. First, a Dimroth condenser was connected to a two-necked glass flask. 1.960 g of Monk Fruit Extract (Guilin Saraya Biotech; Guilin, China; mogroside V: 52.38% by mass, siamenoside I: 2.93% by mass, mogroside IV: 3.12% by mass) that had been column-purified (decolorized) using adsorption resin and ion exchange resin was added to the flask, and 20 mL of 0.5 N hydrochloric acid was added. The mixture was heated at 95-100°C for at least 8 hours to carry out hydrolysis. Here, continued heating for 12 hours or longer tended to decrease the amount of mogrol. After heating was completed, the mixture was neutralized with 0.5 N sodium hydroxide. Mogrol glycoside disappeared upon acid hydrolysis, and only the aglycone mogrol was produced. The products heated for 8, 10, and 12 hours were dried to obtain acid-hydrolyzed mogrol compositions (Comparative Examples 1, 2, and 3). From these, 0.960 g of the acid-hydrolyzed mogrol composition from Comparative Example 2 was used to remove impurities such as glucose produced by acid hydrolysis. To purify mogrol, a preparative high-performance liquid chromatography system (Nexera Prep Series, Shimadzu, Kyoto, Japan) coupled with an ODS column, YMC-Acutus Triart C18 (YMC, Kyoto, Japan), was used. Water and acetonitrile were used as the mobile phase. Detection was performed at a wavelength of 203 nm. The mogrol-containing fraction was collected and the solvent removed using a rotary evaporator to obtain 0.131 g of acid-hydrolyzed mogrol (Comparative Example 4). The mogrol content in this product was measured and found to be 98.00% by mass.
[0095] (Comparative Example 5: Preparation of Mogrol by Enzymatic Hydrolysis) Mogrol was prepared by enzymatic hydrolysis according to the description of International Publication No. 2013 / 076577 (Patent Document 1). To a 500 mL eggplant flask, 100 mL of 0.1 M sodium acetate buffer (pH 4.5) was added to 0.30 g of mogroside V standard (Wako Pure Chemical Industries; Osaka, Japan), and 5 mL of Aspergillus niger-derived culture supernatant (Merck; Darmstadt, Germany) (crude pectinase) was added. This solution was incubated and stirred for 48 hours at 50 ° C. to perform hydrolysis. 100 mL of ethyl acetate was added to the enzyme reaction solution and vigorously suspended. After standing, the mixture was separated into two layers and the ethyl acetate layer was collected. 100 mL of ethyl acetate was added to the aqueous layer, and the mixture was suspended, allowed to stand, and then recovered. The recovered ethyl acetate was concentrated to dryness using a rotary evaporator. A preparative high-performance liquid chromatography system, Nexera Prep Series (Shimadzu; Kyoto, Japan), was coupled to an ODS column, YMC-Acutus Triart C18 (YMC; Kyoto, Japan). Water and acetonitrile were used as the mobile phase. Detection was performed at a wavelength of 203 nm. Only the fraction containing mogrol was collected, and the solvent was removed using a rotary evaporator, yielding 0.039 g of enzymatically hydrolyzed mogrol (Comparative Example 5). The mogrol content in this product was measured to be 98.10% by mass.
[0096] [Analytical Instruments, etc.] The amount of mogrol in the compositions of the Examples and Comparative Examples can be measured using high performance liquid chromatography under the following conditions: HPLC Model Name: Prominence LC-20AD (Shimadzu Corporation) Column: Kaseisorb LC ODS 2000 (Tokyo Chemical Industry Co., Ltd.) 150 mm x 4.6 mm I.D. LC Conditions: Sample injection volume: 0.02 mL Column temperature: 40°C Mobile phase: 60% acetonitrile aqueous solution Flow rate: 1.0 mL / min Detection wavelength: 203 nm
[0097] Mogrolol glycosides, including mogroside IE1, can be measured using high-performance liquid chromatography under the following conditions: HPLC model: Prominence LC-20AD (Shimadzu Corporation) Column: Kaseisorb LC ODS 2000 (Tokyo Chemical Industry Co., Ltd.) 150 mm x 4.6 mm ID LC conditions: Sample injection volume: 0.02 mL Column temperature: 40°C Mobile phase: 20% aqueous acetonitrile (0-10 min), 20-55% aqueous acetonitrile (10-50 min), 55-20% aqueous acetonitrile (50-55 min), 20% aqueous acetonitrile (55-65 min) Flow rate: 1.0 ml / min Detection wavelength: 203 nm
[0098] Standard substances of mogrol and mogrol glycoside used in quantitative analysis using HPLC were commercially available from Fujifilm Wako Pure Chemical Industries, ChemFeces, TargetMol, MedChemExpress, etc.
[0099] [Qualitative analysis] Qualitative analysis of mogrol and mogrol glycoside was performed for Reference Examples 1 and 2 and Comparative Examples 1, 2, and 4 and Example 1. If each composition contained 1 ppm or more of mogrol glycoside and mogrol, it was marked with "Good", and if it contained less than 1 ppm, it was marked with "Poor" (Table 2).
[0100] It was confirmed that compositions containing both mogrol glycoside and mogrol were obtained in the Examples, whereas none of the compositions in the Reference Examples and Comparative Examples contained both mogrol glycoside and mogrol.
[0101] [Sensory Evaluation Test 1] The taste quality of each composition was examined for improvement. Five experienced panelists evaluated the variation (reduction or improvement) of each taste quality compared to an edible taste sample (reference product) that was perceived as aversive, such as bitter or harsh. When 0 to 2 people answered that the taste quality of each composition had been improved to a food-safe level compared to the reference product, the result was evaluated as "x", and when 3 to 5 people answered that the result was "o". Each composition was prepared by adding drinking water (Oku-Daisen Natural Water, Suntory Beverages) to a 0.2% by weight aqueous solution, and 5 mL of the solution was provided to each subject in a color-indistinguishable tasting cup, stirred well, and then consumed for sensory evaluation. The composition of Comparative Example 2 was used as the reference product.
[0102] As a result of these tests, as shown in Table 3, it was found that the bitterness of Mogrol was improved to the same level as that of food-grade or food additive-grade Monk Fruit Extract by including mogrosides containing 1 to 3 monosaccharides.
[0103] [Quantitative Analysis] Next, the mogrol glycoside and mogrol contents in each composition of the Reference Examples, Comparative Examples, and Examples were quantified using HPLC, and the content (% by mass) of each compound in each composition is shown in Tables 4 to 8. In the tables, values of less than 1 ppm (0.0001%) of each compound per dry weight are indicated as "-".
[0104]
[0105] In each of the compositions of Comparative Examples 1 to 5, the total amount of mogrosides containing 1 to 3 monosaccharides was less than 0.0001% by mass.
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[0109] [Sensory Evaluation Test 2] A sensory evaluation was performed by combining the mogrol content of each composition. Each composition was prepared so that the mogrol content was equivalent to a 0.2% by mass aqueous solution of an edible taste sample (reference product) that is perceived as having an aversive bitter, astringent, or harsh taste, and the sensory evaluation was performed in the same manner as above. The composition of Comparative Example 2 was used as the reference product.
[0110]
[0111] As a result of these tests, as shown in Table 9, when the taste of each composition was evaluated at an equivalent amount of mogrol, it was found that only the composition of the example had improved taste.
[0112] [Sensory Evaluation Test 3] The taste quality improving effect of each composition was examined. As a sensory evaluation against a 0.2% by mass aqueous solution of an edible taste sample (reference product) that is unpleasant, such as bitter, astringent, or harsh, a 0.2% by mass aqueous solution of each composition was prepared and subjected to the same sensory evaluation as above. For the evaluation, the composition of Comparative Example 2 was used as the reference product.
[0113]
[0114] Regarding the taste quality of mogrol glycoside and mogrol-containing compositions, it was found that the compositions of the examples containing a certain amount of mogroside IE1 had a taste quality improving effect compared to mogrol.
[0115] [Sensory Evaluation Test 4] In Comparative Example 6, Example 14, Example 15, and Example 16, the mogrols obtained in the comparative examples and examples were used to prepare prototype sweeteners with a total weight of 100, using the mogrols in the combinations of parts by weight shown in Table 11. 3 g of each sweetener composition was used to prepare a 10% by weight aqueous solution, and a sensory evaluation was performed. It was determined whether the aversive tastes (bitterness, astringency, harshness) had been improved. When 0 to 2 people answered that the taste had improved, it was evaluated as ×, and when 3 to 5 people answered that the taste had improved, it was evaluated as ○.
[0116]
[0117] As a result of these tests, as shown in Table 11, the aversive taste was not improved with the sweetener using mogrol obtained by conventional technology, but the aversive taste was improved with the sweetener using mogrol obtained in the present invention even when the amount of mogrol added was increased.
[0118] In the Comparative Examples and Examples, mogrol was purified by each method, and the yields of mogrol were compared. In the Examples, mogrosides containing one to three monosaccharides were included in addition to mogrol, but these were not included in the calculation of the recovery amount. The mass of mogroside V was calculated as 1287.4, the mass of siamenoside I and mogroside IV as 1125.3, and the mass of mogrol as 476.7.
[0119]
[0120] As a result of these tests, as shown in Table 12, with respect to the differences in each method for obtaining Mogrol, Comparative Examples 4 and 5 had yields in the 30% range, whereas Example 1 had a yield in the 90% range, with the actual recovery amount being more than 30 times greater. Example 1 was found to have excellent production efficiency and to be easily scaled up, making it a greatly improved method for preparing Mogrol.
[0121] [Clinical Trial] To verify the effect of mogrol intake on suppressing blood glucose elevation, a randomized, placebo-controlled, double-blind, crossover comparative study was conducted on 34 healthy men and women aged 20 years or older, including those with elevated blood glucose levels. Mogrol capsules and placebo capsules were prepared as test foods. The capsules were designed so that the difference between them could not be distinguished by the five senses. Specifically, the mogrol capsules were prepared by filling No. 3 capsules with the composition described in Example 3 and dextrin. Each capsule was prepared and filled with 12 mg of mogrol and a total capsule content weight of 120 mg. Each placebo capsule was filled with 120 mg of dextrin. Additionally, 60 capsules of each type were prepared, and after filling, the contents of three capsules were sampled and the mogrol content (g) was confirmed using the measurement method described above (Table 13).
[0122]
[0123] The challenge food was 150 g of commercially available packaged rice (Sato's Rice, Koshihikari rice from Niigata Prefecture, Sato Foods). The test food was ingested 10 minutes before the challenge food intake. Subjects were instructed in advance to chew each mouthful of the challenge food 30 times before swallowing and to consume 150 g of the challenge food within approximately 10 minutes. Blood samples were taken from a vein before the test food intake (0 min) and after the challenge food intake (30 min, 60 min, 90 min, 120 min). Blood glucose levels were measured using an L-type Wako Glu2 (Fujifilm Wako Pure Chemical Industries) and a JCA-BM8060 (JEOL). The area under the blood glucose rise curve was calculated according to 7.2.4.2 Actual calculation (Sample A) of ISO 26642:2010. The results are shown in Table 14. The washout period for the crossover study was one week or longer.
[0124]
[0125] In a randomized, placebo-controlled, double-blind, crossover comparative study, the group taking Mogrol capsules showed a significantly lower area under the curve of postprandial blood glucose rise compared to the group taking placebo capsules, demonstrating that Mogrol is a useful food for suppressing postprandial blood glucose rise. Furthermore, no adverse events affecting health were observed in any of the subjects.
[0126] [Formulation Examples] Products containing the Momordicae semen extract composition containing mogrol and mogrol glycosides of the present invention were prepared based on the formulations shown below. The composition of each product is described below as an example.
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Claims
1. Mogurol 0.001% by mass or more, and Mogrosides containing one or two monosaccharides An oral composition containing the following:
2. The oral composition according to claim 1, wherein the mogrosides containing one to two monosaccharides include at least mogroside IE1.
3. The oral composition according to claim 2, wherein the content of mogroside IE1 is 0.02 to 15 parts by mass per 1 part by mass of mogrol.
4. A bitterness or astringency inhibitor for mogulol, containing mogrosides with one to two monosaccharides as the active ingredient.
5. The mogrosides containing one to two monosaccharides each contain at least mogroside IE1, as described in claim 4, which is a bitterness or astringency inhibitor for mogrool.
6. The bitterness or astringency inhibitor for mogrol according to claim 5, wherein the content of mogroside IE1 is 0.02 to 15 parts by mass per 1 part by mass of mogrol.
7. A composition for suppressing the rise in blood glucose levels, comprising mogrol as an active ingredient, wherein the mogrol content is 0.001% by mass to 80% by mass.
8. Furthermore, the blood glucose level elevation suppression composition according to claim 7 further comprises mogrosides containing one to two monosaccharides.
9. A step of treating mogrosides with a carbohydrate-degrading enzyme; and A process to prepare a composition containing mogrol and mogrosides containing 1 to 2 monosaccharides, wherein the composition contains 0.02 to 15 parts by mass of mogroside IE1 per 1 part by mass of mogrol. A method for producing an oral composition containing mogrol, which includes [a specific component].
10. The manufacturing method according to claim 9, wherein the carbohydrate-degrading enzyme is cellulase.