Composition for controlling blood amino acid or gastrointestinal hormone concentration after ingesting food and drink

Abstract

[Problem] To provide a composition for controlling blood amino acid or gastrointestinal hormone concentration after ingesting food and drink. [Solution] This problem is solved by a composition for controlling blood amino acid or gastrointestinal hormone concentration, said composition being ingested in order to control blood amino acid or gastrointestinal hormone concentration after ingesting food and drink, and being characterized by containing a guar gum decomposition product and by containing at least 70 mass% of the dietary fiber content specified according to an enzyme-HPLC method. 70 mass% or more of the guar gum decomposition product contained in the composition has a number average molecular weight of 1.0×103 to 1.0×105. By using an E-type viscometer, the viscosity of the guar gum decomposition product at 37°C is found to be 10 mPa∙s or less when a 2 mass% aqueous solution is measured at 10 rpm, to be 5 mPa∙s or less when the same is measured at 20 rpm, or to be 3 mPa∙s or less when the same is measured at 30 rpm. The guar gum decomposition product contains guar-derived endosperm. Additionally, the guar gum decomposition product was obtained by using microorganism-derived β-mannanase to hydrolyze a galactomannan polysaccharide in which the content ratio of galactose and mannose (galactose:massnose) is 1:1.3 to 1:2, and then low-molecularizing the resultant.

Description

Composition for controlling blood amino acid or gastrointestinal hormone levels after ingestion of food or drink

[0001] The present invention relates to a composition for regulating blood amino acid or gastrointestinal hormone concentrations after ingestion of a food or drink.

[0002] Preventing frailty and sarcopenia is an urgent issue in Japan, which is facing an aging society. The present inventors previously reported, using animal models that develop sarcopenia, obesity, and type 2 diabetes, that hydrolyzed guar gum, a water-soluble dietary fiber, suppresses sarcopenia and obesity and improves glucose metabolism by improving the intestinal environment (Non-Patent Document 1).

[0003] Nutrients, 2022, Mar 9;14(6):1157

[0004] However, there are still many unknowns about the effects of guar gum hydrolysates on the body, and there is room for further research. The present invention has been made in view of the above-mentioned problems, and an object of the present invention is to provide a composition for regulating blood amino acid or gastrointestinal hormone concentrations after ingestion of a food or drink.

[0005] The present inventors have found that a food or drink containing a specific guar gum hydrolyzate has the effect of controlling blood amino acid or gastrointestinal hormone concentrations after ingestion, and have basically completed the present invention. Thus, the present invention provides a food or drink that is ingested to control blood amino acid or gastrointestinal hormone concentrations after ingestion, and the food or drink contains a guar gum hydrolyzate, the guar gum hydrolyzate having an average molecular weight of 1.0 x 10 ３ ~1.0 x 10 ５and has a viscosity of 10 mPa·s or less when a 2% by mass aqueous solution is measured at 10 rpm using an E-type viscometer at 37°C, or a viscosity of 5 mPa·s or less when measured at 20 rpm, or a viscosity of 3 mPa·s or less when measured at 30 rpm, and is obtained by hydrolyzing a galactomannan polysaccharide containing guar-derived endosperm and having a galactose to mannose content ratio (galactose:mannose) in the range of 1:1.3 to 1:2 using a microbial β-mannanase to reduce the molecular weight of the galactomannan polysaccharide, and is characterized by having a dietary fiber content of at least 70% by mass as determined by an enzymatic-HPLC method.

[0006] In the above invention, the blood amino acid or gastrointestinal hormone is preferably at least one selected from the group consisting of GIP, GLP1, L-ornithine, L-lysine, and sarcosine. Another invention provides a food or beverage containing a composition for regulating blood amino acid or gastrointestinal hormone concentrations after ingestion of the food or beverage. The food or beverage includes both food and beverage, such as beef bowls, pork bowls, curry, miso soup, and pork miso soup; condiments including sauces, soy sauce, and other sauces; and tea beverages such as green tea, brown rice tea, green tea, and barley tea. Other examples include nutritional supplements, health foods, foods for specified health uses, foods with functional claims, therapeutic dietary foods, comprehensive health foods, supplements, tea beverages, coffee beverages, juices, soft drinks, energy drinks, cooked rice, bread, noodles, dairy products, processed egg products, processed seafood and livestock foods, confectioneries, oils and fats and processed foods, seasonings, and prepared dishes.

[0007] According to the present invention, a composition for regulating blood amino acid or gastrointestinal hormone concentrations after ingestion of a food or drink can be provided.

[0008] 1 is a diagram illustrating a test schedule according to the present embodiment.

[0009] Next, embodiments of the present invention will be described with reference to the drawings. The technical scope of the present invention is not limited to these embodiments, and various forms can be implemented without changing the gist of the invention. "Guar gum" refers to a water-soluble natural polysaccharide obtained from the endosperm (specifically, cotyledons) of guar beans, and is a polysaccharide having one galactose molecule as a side chain to two linearly bonded mannose molecules. The average molecular weight of naturally obtained guar gum is 2.0 x 10 ５ ~3.0 x 10 ５ The amount of guar gum hydrolyzed is about 100%. Guar gum is known to have physiological effects such as suppressing blood sugar elevation, lowering cholesterol, and improving bowel movements. In the present invention, the term "guar gum hydrolyzate" refers to a water-soluble dietary fiber obtained by hydrolyzing and lowering the molecular weight of the galactomannan polysaccharide contained in the endosperm of guar gum (scientific name: Cyanopsis tetragoloba), an annual legume plant consumed in India, Pakistan, etc., as a raw material. Methods for hydrolyzing guar gum include enzymatic hydrolysis and acid hydrolysis. Although not particularly limited, enzymatic hydrolysis is preferred because it is easy to adjust the molecular weight of the hydrolyzed product.

[0010] The enzyme used in the enzymatic degradation method is not particularly limited as long as it is an enzyme that hydrolyzes linear mannose chains, but it is preferable to use β-mannanase derived from fungi such as Aspergillus or Rhizops. The average molecular weight distribution of the guar gum degradation product has an upper limit of 1.0 × 10 ５ or less, preferably 5.0 × 10 ４ or less, more preferably 2.5 × 10 ４ The lower limit of the average molecular weight distribution of the guar gum decomposition product is 1.0 × 10 ３ or more, preferably 2.0×10 ３ The average molecular weight distribution is 1.0 × 10 ３ If the average molecular weight is smaller than 1.0 × 10, it becomes difficult to fully exert the physiological effect. ５ If the viscosity exceeds 100%, the viscosity will be too high and it will be difficult to incorporate the polymer into foods and beverages. The method for measuring the molecular weight distribution is not particularly limited. For example, polyethylene glycol (average molecular weight: 2×10) may be used as a molecular weight marker.２ , 2 × 10 ３ , 2 × 10 ４ and 1 x 10 ５ ) and gel filtration chromatography.

[0011] The guar gum hydrolyzate of the present invention contains 70% by mass or more, preferably 80% by mass or more, of the sugars in the above-mentioned average molecular weight range. Galactose is a monosaccharide classified as an aldohexose, and has the molecular formula C ６ H １２ O ６ The molecular weight is 180 (both are the same as glucose). The configuration is the same at the 2nd position (second from the top in the Fischer projection) and the 5th position -OH, while the 3rd and 4th positions are in the opposite direction, and the configuration at the 5th position of D-galactose is the same as that of D-glyceraldehyde. Mannose is a type of monosaccharide classified as an aldohexose, and its molecular formula is C ６ H １２ O ６ and molecular weight is 180 (both the same as glucose). The configuration is such that the -OH at positions 2 and 3 are in the same direction, while the -OH at positions 4 and 5 are in the opposite direction, and the configuration at position 5 of D-mannose is the same as that of D-glyceraldehyde. Mannose is not metabolized much in humans, and when ingested orally, it hardly enters the glycolytic pathway.

[0012] In the present invention, viscosity was measured using an E-type viscometer manufactured by Toki Sangyo Co., Ltd. (using a standard cone rotor 1°34' x R24). The galactose to mannose content ratio (galactose:mannose) was calculated from the measured value obtained by subjecting the acid hydrolyzed guar gum degradation product of the present invention to high performance liquid chromatography. The operating conditions for high performance liquid chromatography were as follows: Detector: Fluorescence detector Column: TSKgel Sugar AXI, φ4.6mm x 150mm manufactured by Tosoh Corporation Column temperature: 60°C Mobile phase: 0.5 mol / L borate buffer (pH 8.7) Flow rate: 0.4 mL / min Fluorescence excitation wavelength: 320 nm Fluorescence measurement wavelength: 430 nm Post-column: Reaction solution: 1% L-arginine solution Reaction solution flow rate: 0.7 mL / min Reaction temperature: 150°C

[0013] Preparation of Guar Gum Degradation Product (PHGG) Example 1 0.1 N hydrochloric acid was added to 900 g of water to adjust the pH to 3.4, and then 0.24 g of commercially available β-mannanase derived from Aspergillus bacteria and 100 g of guar gum powder were added and mixed. This mixture was reacted at 45 to 50°C for 20 hours. After the reaction, the enzyme was inactivated by heating at 90°C for 15 minutes. The reaction solution was separated by suction filtration, and the insoluble matter was removed. The resulting clear solution was concentrated under reduced pressure (Yamato evaporator). A solid content of 21% by mass was obtained. This was dried using a spray dryer (Okawahara Kakoki Co., Ltd.) to obtain 66 g of guar gum degraded product as a powder.

[0014] The guar gum decomposition product was dissolved in water to obtain an aqueous solution with a concentration of 0.5 (w / v)%. Polyethylene glycol (average molecular weight: 2 × 10) was used as a molecular weight marker. ２ , 2 × 10 ３ , 2 × 10 ４ and 1 x 10 ５ The average molecular weight was determined by gel filtration chromatography (column: YMC-Pack Diol-120, detector: differential refractometer) using 1000 kJ / ml of 1 ... ４ The molecular weight was 1.0 × 10 ３ ~1.0 x 10 ５The content of galactose in the 2% by weight aqueous solution was 80% by mass or more. The viscosity of a 2% by mass aqueous solution was measured at 37°C and 20 rpm using an E-type viscometer and found to be 3.3 mPa s. The content ratio of galactose to mannose (galactose:mannose) was measured and found to be 1:1.6. The dietary fiber content was measured by enzymatic HPLC and found to be 89% by mass.

[0015] Example 2: 900 g of water was adjusted to pH 4.8 with 0.1 N hydrochloric acid, and then 0.12 g of commercially available β-mannanase derived from Aspergillus bacteria and 100 g of guar gum powder were added and mixed. This mixture was reacted at 45 to 50°C for 10 hours. After the reaction, the enzyme was inactivated by heating at 90°C for 15 minutes. The reaction solution was separated by suction filtration, and the insoluble matter was removed. The resulting transparent solution was concentrated under reduced pressure (Yamato evaporator). A solid content of 19% by mass was obtained. This was dried using a spray dryer (Okawahara Kakoki Co., Ltd.) to obtain 66 g of guar gum decomposition product as a powder. The average molecular weight of the guar gum decomposition product was determined in the same manner as in Example 1 and was approximately 8.1 x 10 ４ The HPLC chart showed that the molecular weight was 1.0 x 10 ３ ~1.0 x 10 ５ The content of galactose in the 2% by weight aqueous solution was 80% by mass or more. The viscosity of a 2% by mass aqueous solution was measured at 37°C and 10 rpm using an E-type viscometer and found to be 8.3 mPa s. The content ratio of galactose to mannose (galactose:mannose) was measured to be 1:1.7. The dietary fiber content was measured by enzymatic HPLC and found to be 88% by mass.

[0016] Example 3: 900 g of water was adjusted to pH 4.2 with 0.1 N hydrochloric acid, and then 0.3 g of commercially available β-mannanase derived from Aspergillus bacteria and 100 g of guar gum powder were added and mixed. This mixture was reacted at 50 to 55°C for 24 hours. After the reaction, the enzyme was inactivated by heating at 90°C for 15 minutes. The reaction solution was separated by suction filtration, and the insoluble matter was removed. The resulting transparent solution was concentrated under reduced pressure (Yamato evaporator). A solid content of 21% by mass was obtained. This was dried using a spray dryer (Okawahara Kakoki Co., Ltd.) to obtain 67 g of guar gum decomposition product as a powder. The average molecular weight of the guar gum decomposition product was determined in the same manner as in Example 1 and was approximately 1.6 x 10 ４ The HPLC chart showed that the molecular weight was 1.0 x 10 ３ ~1.0 x 10 ５ The content of galactose in the 2% by weight aqueous solution was 80% by mass or more. The viscosity of a 2% by mass aqueous solution was measured at 37°C and 30 rpm using an E-type viscometer and found to be 1.7 mPa s. The content ratio of galactose to mannose (galactose:mannose) was measured and found to be 1:1.8. The dietary fiber content was measured by enzymatic HPLC and found to be 87% by mass.

[0017] Example 4: 900 g of water was adjusted to pH 3.8 with 0.1 N hydrochloric acid, and then 0.36 g of commercially available β-mannanase derived from Aspergillus bacteria and 100 g of guar gum powder were added and mixed. This mixture was reacted at 50 to 55°C for 20 hours. After the reaction, the enzyme was inactivated by heating at 90°C for 15 minutes. The reaction solution was separated by suction filtration, and the insoluble matter was removed. The resulting transparent solution was concentrated under reduced pressure (Yamato evaporator). A solid content of 21% by mass was obtained. This was dried using a spray dryer (Okawahara Kakoki Co., Ltd.) to obtain 68 g of guar gum decomposition product as a powder. The average molecular weight of the guar gum decomposition product was determined in the same manner as in Example 1 and was approximately 4.9 x 10 ３ The HPLC chart showed that the molecular weight was 1.0 x 10 ３ ~1.0 x 10 ５The content of galactose in the 2% by weight aqueous solution was 80% by mass or more. The viscosity of a 2% by mass aqueous solution was measured at 37°C and 20 rpm using an E-type viscometer and found to be 1.2 mPa s. The content ratio of galactose to mannose (galactose:mannose) was measured and found to be 1:1.8. The dietary fiber content was measured by an enzymatic HPLC method and found to be 85% by mass.

[0018] <Purpose of the study> A human clinical trial was conducted to verify whether ingesting foods containing specific guar gum dietary fiber, compared to conventional foods, can control postprandial blood glucose levels, blood amino acid or gastrointestinal hormone concentrations. The test food was based on Yoshinoya's "Gyudon" beef bowl, and its novelty is that it seeks to confirm the scientific basis for the fact that foods containing guar gum hydrolysate, a water-soluble dietary fiber with a variety of health functions such as cholesterol-lowering and blood glucose-suppressing effects, can regulate intestinal function and moderate the rise in postprandial blood glucose and serum triglyceride levels.

[0019] <Test Method> <Subjects> Healthy male and female volunteers aged 20 to 80 years were recruited. The contents of this study were fully explained to 10 healthy adults who gave their consent and participated as subjects. <Samples and Information> 10 mL of peripheral blood was collected. The subject's registration information, including study ID, gender, age, height, and weight, was recorded on a registration form. <Evaluation Items> Blood glucose level, serum triglycerides, GIP (glucose-dependent insulinotropic polypeptide), GLP-1 (glucagon-like peptide-1), glucagon, and serum metabolome and lipidome. The serum metabolome measurements included 2-aminoethanol, 2-hydroxyethylamine, ethanolamine, L-ornithine, L-lysine, L-alanine, sarcosine (or N-methylglycine), and DL-alpha-aminobutyric acid. acid), L-valine (L-valine), urea (urea), L-leucine (L-leucine), L-isoleucine (L-isoleucine), L-proline (L-proline), glycine (glycine), L-serine (L-serine), L-threonine (L-threonine), beta-alanine (or 3-aminopropionic acid), L-aspartic acid (L-aspartic acid), L-methionine (L-methionine), 4-hydroxy-proline (cis-4-hydroxy-L-proline), L-glutamic acid (L-glutamic The soluble fatty acids were L-phenylalanine, L-tyrosine, oxalic acid, methylmalonic acid, and citric acid.

[0020] <Evaluated Food> For the fiber beef bowl, 6 g of the powdered guar gum hydrolysate prepared in Example 1 (containing 5 g of dietary fiber) was mixed with the beef bowl ingredients for one conventional beef bowl (200 g of white rice topped with 200 g of beef bowl ingredients). The ingredients for the beef bowl ingredients included beef, sauce (fermented grape seasoning, soy sauce, sugar, soy sauce products, etc.), onion, seasonings (amino acids, etc.), caramel color, acidulant, spice extract, emulsifier (some of which contained wheat, beef, soybean, apple, and gelatin), and the nutritional content of each ingredient was as follows: protein: 6.0 g, lipids: 13.6 g, carbohydrates: 5.0 g (sugars: 4.4 g, dietary fiber: 0.6 g), and salt equivalent: 1.5 g. The beef bowls were manufactured by Yoshinoya Holdings Co., Ltd. at its Tokyo factory (ISO 22000 certified) or at the headquarters of Hanyu Food Products Co., Ltd. (JFS-B certified), to which the company outsources manufacturing.

[0021] <Subject Allocation Method> Ten healthy volunteers were randomly assigned, five participants per group, to a "conventional beef bowl-first group" and a "fiber beef bowl-first group" using the envelope method. After obtaining consent for the study from each volunteer, they were fitted with a FreeStyle Libre® intermittent scanning continuous glucose monitoring (isCGM) device to measure blood glucose levels. This device is worn on the upper arm and has a system that continuously measures glucose levels in interstitial fluid. Since this device allows measurements for 14 days, it was worn in the afternoon of day 0 to ensure measurements could be taken until the morning of day 14. As shown in Figure 1 , the "conventional beef bowl-first group" consumed a conventional beef bowl in week 1 and a fiber beef bowl on the same day of the week in week 2 (when behavioral patterns are thought to be similar). The "fiber beef bowl first group" ate the fiber beef bowl in the first week, and then ate the conventional beef bowl on the same day in the second week.

[0022] The subjects consumed either the conventional beef bowl or the fiber beef bowl at 8:00 AM, did not eat or drink until 11:00 AM, and spent as much time as possible resting in a seated position indoors. Deskwork, however, was permitted. Blood collection preparation and collection time took 5 minutes, and waiting time for blood collection 2 hours after the meal (after starting beef bowl consumption) took 120 minutes, totaling 125 minutes. Ten milliliters of blood was collected before and 2 hours after the meal (10:00 AM). Six milliliters of blood was dispensed into P800 blood collection tubes, and serum was dispensed and frozen after centrifugation. The information was anonymized at Kyoto Prefectural University of Medicine and mailed to Cosmic Corporation, where it was analyzed for triglyceride levels, GIP, GLP-1, and glucagon. A portion of the remaining sample (200 μL) was separated and frozen at -80°C, and then subjected to serum metabolomic analysis.

[0023] Blood glucose levels were obtained from the baseline (base) and peak values ​​over a three-hour period, and the increase (delta) was calculated. A two-sided paired t-test was performed between the two groups, the "conventional beef bowl-first group" and the "fiber beef bowl-first group." A p<0.05 level of statistical significance was used.

[0024] Serum triglyceride levels and serum metabolome analyses were performed between four groups: the "conventional beef bowl-first group" fasting and two hours after meal ingestion, and the "fiber beef bowl-first group" fasting and two hours after meal ingestion. Serum metabolome was analyzed using a gas chromatography mass spectrometer (Agilent 7890B / 5977B), and the resulting peaks were analyzed using Agilent Mass Profiler Professional software to identify metabolites that significantly increased or decreased two hours after meal ingestion. A two-tailed paired t-test was performed between the "conventional beef bowl-first group" and the "fiber beef bowl-first group." A p<0.05 level of statistical significance was used.

[0025] <Test Results> Table 1 shows the data used in the statistical analysis in which significant differences were observed. Significant differences were observed in blood amino acids or gastrointestinal hormones.

[0026] As shown in the table, the group consuming the fiber-enriched beef bowl and food showed significant (p<0.05) increases in gastrointestinal hormones (GIP and GLP-1) and blood amino acids (ornithine, lysine, and sarcosine) compared to the group consuming conventional food. GIP and GLP-1 are known as incretins, defined as "gastrointestinal hormones that stimulate the beta cells of the pancreatic islets of Langerhans to promote insulin secretion in a blood glucose-dependent manner." GIP is contained in K cells, which are enteroendocrine cells present in the upper gastrointestinal tract. GLP-1 is contained in L cells, which are enteroendocrine cells present in the lower gastrointestinal tract. Blood incretin concentrations rise within a few minutes to 20 minutes after a meal, promoting insulin secretion from beta cells in response to postprandial blood glucose elevation. This incretin effect is thought to contribute to maintaining postprandial blood glucose homeostasis and glucose tolerance. Secreted incretins are inactivated by DPP-4, which exists in the cell membranes of epithelial cells, endothelial cells, and lymphocytes in the digestive tract, kidney, and prostate, and in the blood as a soluble protein. For this reason, the half-life of incretins in the blood is known to be within a few minutes.

[0027] Due to the properties of incretins, development of new drugs targeting incretins to improve postprandial hyperglycemia is underway, particularly for type 2 diabetes. Incretins promote insulin secretion in a blood glucose-dependent manner, making them less likely to cause the hypoglycemia seen with other diabetes medications. Therefore, the composition of the present embodiment, which significantly increases incretin activity, is believed to be able to effectively suppress increases in blood glucose levels. Furthermore, among the amino acids in blood, ornithine promotes the metabolism and detoxification of harmful ammonia by functioning in the ornithine cycle, an ammonia metabolic pathway in the liver. Activating the ornithine cycle is believed to maintain overall liver function. Since ornithine intake is known to improve γ-GTP and ALT levels, increasing blood ornithine concentrations may potentially improve liver function.

[0028] Lysine is an essential amino acid and a nutrient necessary for protein production. It is found in large amounts in animal proteins and has been shown to improve glucose metabolism, enhance concentration, promote calcium absorption, and strengthen liver function. Sarcosine (N-methylglycine) is a natural amino acid found in muscle and other body tissues and is a metabolic intermediate from choline to glycine. Sarcosine is formed by the metabolism of orally ingested choline, betaine, glycine, and methionine and is rapidly broken down into glycine. It plays an important role in physiological processes as a metabolic source of glutathione, creatine, purines, and serine.

[0029] As described above, this embodiment provides a composition for regulating blood amino acid or gastrointestinal hormone concentrations after ingestion of a food or drink. The composition of this embodiment can be contained in various foods and drinks.

Claims

1. A substance to be taken to control blood amino acid or gastrointestinal hormone concentrations after ingestion of food or drink, the substance containing a guar gum hydrolyzate, the guar gum hydrolyzate having an average molecular weight of 1.0 x 10 ３ ~1.0 x 10 ５ and wherein the composition contains 70% by mass or more of those having an average molecular weight within the above range, and wherein the viscosity of a 2% by mass aqueous solution measured at 37°C using an E-type viscometer at 10 rpm is 10 mPa·s or less, or 5 mPa·s or less when measured at 20 rpm, or 3 mPa·s or less when measured at 30 rpm, and the composition contains guar-derived endosperm and is obtained by hydrolyzing a galactomannan polysaccharide having a galactose to mannose content ratio (galactose:mannose) in the range of 1:1.3 to 1:2 using a microbial β-mannanase to reduce the molecular weight of the galactomannan polysaccharide, and wherein the composition contains at least 70% by mass of dietary fiber as determined by an enzymatic HPLC method.

2. A composition for controlling blood amino acid or gastrointestinal hormone concentrations according to claim 1, wherein the blood amino acid or gastrointestinal hormone is at least one selected from the group consisting of GIP, GLP1, L-ornithine, L-lysine and sarcosine.

3. A food or drink containing the composition for controlling blood amino acid or gastrointestinal hormone concentrations described in claim 1 or 2.

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