Edible Composition Blunting Post-Prandial Glucose Peaks
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Solution Overview
Problem
High post-prandial blood glucose spikes, associated with increased risk of developing type II diabetes, are not effectively managed by existing technologies, leading to undesirable glycemic excursions.
Innovation Solution
An edible composition comprising a combination of homoisoflavonoids and flavonoid monoglucosides, which synergistically inhibit SGLT1 and GLUT2 transporters, thereby reducing post-prandial glucose peak amplitude.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional dietary approaches are used to manage blood glucose, then simplicity is maintained, but glycemic control effectiveness is insufficient
Solution Approach 1:
The patent combines multiple flavonoid compounds with different mechanisms of action (SGLT1 inhibition and GLUT2 inhibition) into a single edible composition. This merging of multiple active ingredients with complementary functions creates a synergistic effect that significantly improves glycemic control effectiveness while maintaining a practical single-product format for consumer use.
Solution Approach 2:
The invention uses a composite formulation containing specific ratios of flavonoid aglycones and flavonoid glucosides. This composite material approach allows the composition to exhibit enhanced glycemic control properties that are greater than the sum of individual components, resolving the contradiction between effectiveness and complexity by creating a optimized multi-component system.
2Reliability
If single mechanism inhibitors are used, then mechanism simplicity is maintained, but glycemic control effectiveness is limited
Solution Approach 1:
The patent merges two distinct inhibitory mechanisms (SGLT1 inhibition by flavonoid glucosides and GLUT2 inhibition by flavonoid aglycones) into a single composition. This dual-mechanism approach creates synergistic glycemic control that overcomes the limitations of single-mechanism inhibitors, achieving superior effectiveness while presenting a unified product solution.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The edible composition effectively blunts post-prandial glucose peaks, providing a synergistic reduction in glycemic response, potentially beneficial for both non-diabetic individuals and those with type 2 diabetes.
Implementation Method 1
the flavonoid aglycone is a GLUT 2 inhibitor
Implementation Method 2
the flavonoid glucoside is a SGLT 1 inhibitor
Implementation Method 3
there was a statistically significant synergistic down regulation in glucose transport across the cells following treatment with a selective mixtures of homoisoflavonoids (GLUT2 inhibitors) and flavonoid monoglucosides (SGLT1 inhibitors)
Data Source
AI summary
Foods or meals high in available carbohydrate such as sucrose or starch increase postprandial blood glucose concentrations. According to Node et al. (Cardiovascular diabetology, 8, 23 (2009)), repeated high post-prandial plasma glucose “spikes” are associated with an increased risk of developing type II diabetes. Unregulated glycemic excursions are undesirable, and any reduction or “blunting” of the post-prandial glucose concentration in blood is potentially beneficial. This invention relates to an edible composition for delay of intestinal glucose uptake through synergistic inhibition of both active sodium glucose co-transporter 1 (SGLT1) and passive glucose transporter 2 (GLUT2) leading to flattening or blunting of the post-prandial glucose peak. Thus in a first aspect of the invention, an edible composition provided in the form of a single serving of one or more unit dosages comprising a combination of 2 to 200 mg of at least one homoisoflavonoid and 20 to 2000 mg of at least one flavonoid monoglucoside, and salts thereof.